Plastic fat composition and food products using the same

Abstract

The present invention provides a plastic fat composition that maintains good hardness in the added food while exhibiting good extensibility. [Solution] The plastic oil composition of the present invention uses only palm oils and lauric oils as raw materials, and the palm oils and lauric oils are not super-hardened oils. It contains transesterified oil (A) in which the mass ratio of palm oils to lauric oils is 70 / 30 to 30 / 70, and super-hardened oil (B) with a melting point of 50°C or higher, and does not contain oils that are liquid at 0°C.

Description

Technical Field

[0001] The present invention relates to a plastic fat composition and a food using the same.

Background Art

[0002] Conventionally, plastic fat compositions have been used in foods such as bread and confectionery to impart a crispy, crunchy or crumbly texture. In recent years, due to the problem of food loss, there has been a growing demand for the texture not to deteriorate over time for the purpose of extending the shelf life.

[0003] One of the causes of the deterioration of the texture of foods such as bread and confectionery is that when ingredients are combined with foods such as bread and confectionery, the texture such as crispy, crunchy or crumbly is likely to deteriorate due to moisture transfer from the ingredients. For example, in the case of baked confectionery such as tart combined with filling, the moisture in the filling migrates, and the crumbly texture is impaired over time. In the case of bread such as melon bread, the moisture in the bread part migrates to the melon skin part, and the crispy texture is impaired. There has been a demand for a plastic fat composition that does not deteriorate the texture of the added food over time.

[0004] In order to improve the deterioration of texture over time due to moisture transfer, attempts have been made to make the fat of the plastic fat composition added to the dough hard. However, there is a problem that the dough after baking becomes hard, and while the crumbly texture is less likely to deteriorate over time, the extensibility of the dough before baking becomes poor and the workability decreases.

[0005] Conventionally, in order to solve such problems, a technique (Patent Document 1) for improving the crumbly texture of baked confectionery such as tart by using fats with a specific fatty acid composition and triglyceride composition, and an SFC at 20°C, the amount of lauric acid among the constituent fatty acids, and a technique (Patent Document 2) for improving the extensibility and mouthfeel of baked confectionery by setting the triglyceride in which two molecules of palmitic acid and one molecule of oleic acid are bonded within a specific range have been proposed. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2021-052737 [Patent Document 2] Japanese Patent Publication No. 2022-168673 [Overview of the project] [Problems that the invention aims to solve]

[0007] However, Patent Document 1 did not focus on the extensibility of dough to which plastic oils were added, resulting in problems with workability. Furthermore, regarding baked goods, it only evaluated the crispness up to 24 hours after baking, which was insufficient for imparting crispness over time.

[0008] Patent Document 2 focuses on the extensibility of the dough, but does not examine the hardness of the baked product after baking, and is therefore insufficient for imparting a crunchy texture over time.

[0009] This invention has been made in view of the above circumstances, and aims to provide a plastic fat composition that maintains good hardness in the added food while having good extensibility. [Means for solving the problem]

[0010] To solve the above problems, the inventors conducted diligent research and found that by not including oils that are liquid at 0°C in a plastic oil composition using a specific transesterified oil and a specific superhydrogenated oil, it is possible to improve the extensibility while maintaining the hardness of the food to which it is added, thus completing the present invention.

[0011] In other words, the plastic oil composition of the present invention uses only palm oils and lauric oils as raw materials, and the palm oils and lauric oils are not extremely hardened oils, and the mass ratio of palm oils to lauric oils is 70 / 30 to 30 / 70 in the transesterified oil (A), and It contains an extremely hardened oil (B) with a melting point of 50°C or higher. It is characterized by not containing oils or fats that are liquid at 0°C. The food product of the present invention is one to which the above-mentioned plastic fat composition has been added. [Effects of the Invention]

[0012] According to the present invention, it is possible to provide a plastic fat composition that maintains good hardness in the added food while having good extensibility. Furthermore, according to the present invention, it is possible to suppress the seepage of the plastic fat composition at high temperatures in foods such as cookies and tarts that have been kneaded in, and to prevent the seeped fat from migrating to the icing or filling. This makes it possible to maintain the appearance and suppress the transfer of flavor from the cookie. [Brief explanation of the drawing]

[0013] [Figure 1] This is a photograph showing an example of an icing-covered cookie from Example 1. [Figure 2] This is a photograph showing an example of an icing-covered cookie in Comparative Example 2. [Modes for carrying out the invention]

[0014] The following describes specific embodiments for carrying out the present invention. (Plastic oil and fat composition) • Transesterified oil (A) The plastic oil composition of the present invention contains a transesterified oil (A) made solely from palm oils and lauric oils.

[0015] Palm oils are not particularly limited as long as they are not extremely hardened oils, but examples include palm oil, fractionated palm oil, and hardened oils of these that are not extremely hardened. These may be used individually or in combination of two or more. As for fractionated palm oils, hard parts (such as palm stearin), soft parts (such as palm olein and palm double olein), and medium melting point parts can be used. Palm oil and palm olein are preferred from the viewpoint of improving the extensibility of dough before baking.

[0016] Laurin-based oils are not particularly limited as long as they are not extremely hardened oils, but examples include palm kernel oil, coconut oil, fractions thereof, and hardened oils of these that are not extremely hardened. These may be used individually or in combination of two or more. Of these, palm kernel oil and its fractions are preferred because they have a higher melting point than coconut oil and can further improve the extensibility of dough before baking. As for palm kernel fractions, hard parts (such as palm kernel stearin) and soft parts (such as palm kernel olein) can be used.

[0017] Transesterified oil (A) is obtained by a transesterification reaction using only the above-mentioned palm-based and lauric-based oils as raw materials. The transesterification reaction is not particularly limited, but for example, conventionally known methods using chemical catalysts or enzyme catalysts can be used. Sodium methylate and sodium hydroxide can be used as chemical catalysts, and lipase can be used as an enzyme catalyst. Examples of lipases include those of the Aspergillus and Alcaligenes genera, and they may be used immobilized on a support such as an ion exchange resin, diatomaceous earth, or ceramic, or in powder form. Both regioselective and non-regioselective lipases can be used, but it is preferable to use non-regioselective lipases.

[0018] In the plastic fat composition of the present invention, the mass ratio of palm-based oil to lauric oil in the transesterified oil (A) is 70 / 30 to 30 / 70. Although this mass ratio is not particularly limited within this range, from the viewpoint of maintaining the hardness of the added food well and further improving the extensibility, 65 / 35 to 35 / 65 is preferable, and 60 / 40 to 40 / 60 is more preferable. From the viewpoint of further improving the extensibility, the mass ratio is preferably 65 / 35 or less, and more preferably 60 / 40 or less. In the foods such as cookies and tarts kneaded with the plastic fat composition of the present invention, bleeding at high temperatures can be suppressed, and it is possible to suppress the bleeding oil from migrating to the icing or filling, thereby maintaining the appearance and suppressing the migration of the flavor on the cookie side. From this viewpoint, the mass ratio is preferably 65 / 35 or less, and more preferably 60 / 40 or less.

[0019] In the plastic fat composition of the present invention, the iodine value of the transesterified oil (A) is not particularly limited. However, from the viewpoint of maintaining the hardness of the added food well and further improving the extensibility, and also from the viewpoint of suppressing bleeding at high temperatures in foods such as cookies and tarts kneaded with the plastic fat composition of the present invention, 31 to 42 is preferable, and 31 to 36 is more preferable. From the viewpoint of further improving the extensibility, the iodine value is preferably 42 or less, and more preferably 36 or less. Here, the iodine value is measured in accordance with "2.3.4.1-2013 Iodine Value (Wijs-Cyclohexane Method)" of the Standard Oil Analysis Test Method (Japan Oil Chemists' Society, Incorporated Administrative Agency).

[0020] In the plasticized oil and fat composition of the present invention, the content of the transesterified oil (A) relative to the total oil and fat is not particularly limited. Containing the transesterified oil (A) and the highly hydrogenated oil (B) and not containing an oil and fat that is liquid at 0°C is a key point for bringing about a relatively significant improvement in terms of the effect of maintaining good extensibility while maintaining the hardness of the added food well, and also the effect of suppressing bleeding at high temperatures in foods such as cookies and tarts kneaded with the plasticized oil and fat composition of the present invention, depending on the target food and dough. The content of the transesterified oil (A) relative to the total oil and fat may be arbitrarily adjusted according to the highly hydrogenated oil (B) and other oils and fats (C) described later. As an example, it may be 5% by mass or more, 10% by mass or more, 15% by mass or more, or 20% by mass or more. Also, it may be 70% by mass or less, 60% by mass or less, 50% by mass or less, or 40% by mass or less.

[0021] · Highly hydrogenated oil (B) The plasticized oil and fat composition of the present invention contains a highly hydrogenated oil (B) having a melting point of 50°C or higher. In the present invention, the highly hydrogenated oil generally has an iodine value of 2 or less. The highly hydrogenated oil (B) used in the present invention is not particularly limited as long as its melting point is 50°C or higher, and includes those obtained by highly hydrogenating liquid oils such as rapeseed oil, high-oleic rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, etc., and plant oils and fats such as palm oil, shea butter, sal fat, mango oil, illipe fat, cocoa butter, etc., and animal oils and fats such as lard, beef tallow, milk fat, fish oil, etc., and those obtained by highly hydrogenating their fractionated oils, etc. These may be used alone or in combination of two or more.

[0022] The melting point of the highly hydrogenated oil (B) is not particularly limited as long as it is 50°C or higher, but from the viewpoint of improving the hardness of the food added with the plasticized oil and fat composition of the present invention, 60 to 70°C is preferable. In the present invention, the melting point of the oil and fat is measured in accordance with "3.2.2.2 - 2013 Melting Point (Rising Melting Point)" of the Standard Oil and Fat Analysis Method (Japan Oil Chemists' Society, Incorporated Administrative Agency).

[0023] In the plastic fat composition of the present invention, the content of the extremely hardened oil (B) relative to the total fat is not particularly limited. The key point is that the composition contains transesterified oil (A) and extremely hardened oil (B), and does not contain any fat that is liquid at 0°C. This provides a relatively significant improvement in the effect of maintaining good hardness in the added food while providing good extensibility, and in suppressing seepage at high temperatures in foods such as cookies and tarts into which the plastic fat composition of the present invention is kneaded, depending on the target food and dough. The content of the extremely hardened oil (B) relative to the total fat can be arbitrarily adjusted according to the transesterified oil (A) and other fats (C) described later, but as an example, it may be 0.5% by mass or more, or 1% by mass or more. It may also be 10% by mass or less, 8% by mass or less, 5% by mass or less, or 4% by mass or less.

[0024] In the plastic fat composition of the present invention, the mass ratio of transesterified oil (A) to extremely hardened oil (B) is not particularly limited. From the viewpoint of exhibiting the effect of good extensibility while maintaining good hardness of the added food, and the effect of suppressing seepage at high temperatures in food products such as cookies and tarts kneaded with the plastic fat composition of the present invention, the mass ratio is preferably 5 to 60. The mass ratio may be 10 or more, 20 or more, 50 or less, or 30 or less.

[0025] Oils and fats that are liquid at 0°C The plastic fat composition of the present invention does not contain fats that are liquid at 0°C (hereinafter sometimes referred to as liquid oil). Examples of fats that are liquid at 0°C include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, and olive oil. By not using liquid oil, it is possible to improve the spreadability of food products to which the plastic fat composition of the present invention is added while maintaining good hardness.

[0026] Other fats and oils (C) The plastic oil composition of the present invention may contain other oils (C) in addition to transesterified oil (A) and super-hardened oil (B), as long as they do not impair the effects of the present invention, and are not oils that are liquid at 0°C. Other oils (C) are not particularly limited, but examples include coconut oil, palm kernel oil, palm oil, shea butter, sal fat, mango oil, illipe fat, cocoa butter, milk fat, beef tallow, lard, fractionated oils thereof, and processed oils (those that have undergone one or more treatments, such as hardening and transesterification). These may be used individually or in combination of two or more.

[0027] The plastic oil composition of the present invention may contain, as other oils (C), a transesterified oil (C1) other than the transesterified oil (A). The transesterified oil (C1) is not particularly limited, but examples include transesterified oils made from oils other than palm oils and lauric oils, transesterified oils made from highly hardened palm oils and highly hardened lauric oils, and transesterified oils in which the mass ratio of palm oils to lauric oils is 100 / 0 or less and greater than 70 / 30, or less than 30 / 70 and greater than or equal to 0 / 100.

[0028] The plastic oil composition of the present invention may contain, as other oils (C), an extremely hardened oil (C2) having a melting point of less than 50°C. The extremely hardened oil having a melting point of less than 50°C is not particularly limited, but examples include extremely hardened coconut oil and palm kernel oil.

[0029] The oil content in the plastic oil composition of the present invention is not particularly limited, but is preferably 40% by mass or more, more preferably 50% by mass or more, and even more preferably 60% by mass or more, based on the total mass of the plastic oil composition. Furthermore, 95% by mass or less is preferred. When the oil content is within this range, the effects of the present invention can be more fully realized.

[0030] From the viewpoint of reducing the amount of trans fatty acids, which are said to increase the risk of arteriosclerosis and are a cause for concern regarding their impact on health, the plastic oil composition of the present invention preferably contains trans fatty acids in a trans fatty acid content of 0.1 to 3% by mass relative to the total mass of constituent fatty acids of the oil.

[0031] The trans fatty acid content in oils and fats is measured using gas chromatography (specifically, "2.4.4.3-2013 Trans Fatty Acid Content (Capillary Gas Chromatography Method)" of the Standard Methods for Analysis of Oils and Fats (Japan Oil Chemists' Society). The trans fatty acid content can be calculated by the area ratio with respect to an internal standard substance (heptadecanoic acid) of known dosage.

[0032] ·Plastic oil and fat composition The plastic fat composition of the present invention can take the form of a form that substantially does not contain an aqueous phase, or a form that contains an aqueous phase. Examples of forms containing an aqueous phase include water-in-oil emulsions and oil-in-water emulsions. From the viewpoint of being able to better exhibit the effects of the present invention, the lower limit of the oil phase content is preferably 40% by mass or more, more preferably 50% by mass or more, even more preferably 60% by mass or more, and most preferably 65% ​​by mass or more. The upper limit is preferably 99.4% by mass or less, more preferably 98% by mass or less, and even more preferably 95% by mass or less. The aqueous phase content is preferably 0.6 to 40% by mass, and more preferably 2 to 35% by mass. Examples of forms containing an aqueous phase include water-in-oil emulsions and margarines. Here, margarines refer to margarine or fat spreads according to the Japanese Agricultural Standards.

[0033] Another example of a form that substantially does not contain an aqueous phase is shortening. Here, "substantially does not contain" means that the moisture content (including volatile components) is 0.5% by mass or less, which corresponds to shortening according to the Japanese Agricultural Standards.

[0034] In addition to the components described above, the plastic oil composition of the present invention may also contain other components, such as conventionally known components, to the extent that they do not impair the effects of the present invention. Examples of other components include proteins, carbohydrates, salts, acidulants, pH adjusters, antioxidants, spices, colorants, flavorings, emulsifiers, etc. Examples of proteins include plant proteins such as milk protein, soy protein, pea protein, and wheat protein. Examples of carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, starch, starch hydrolysates, and polysaccharides. Examples of antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, and tea extracts. Spices include capsaicin, anethole, eugenol, cineole, and gingerol. Coloring agents include carotene, annatto, and astaxanthin. Flavorings include butter and milk flavors. Emulsifiers include sorbitan fatty acid esters, lecithin, glycerin fatty acid esters (monoglycerin fatty acid esters, diglycerin fatty acid esters, polyglycerin fatty acid esters, organic acid glycerin fatty acid esters), sucrose fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, and polyoxyethylene sorbitan fatty acid esters.

[0035] The plastic fat composition of the present invention can be produced by known methods. For example, in a form containing an aqueous phase, the oil phase containing the fat and the aqueous phase can be appropriately heated and mixed to emulsify, and then rapidly cooled and kneaded using a cooling mixer such as a combinator, perfector, botator, nexus, polaron, or ronouter. In a form not containing an aqueous phase, the oil phase containing the fat and oil can be heated, and then rapidly cooled and kneaded using a cooling mixer such as a combinator, perfector, botator, nexus, polaron, or ronouter. After rapid cooling and kneading with a cooling mixer, aging (tempering) may be performed as needed. In this invention, plasticity primarily refers to the property of being deformed by an external force at low temperatures to room temperature and not returning to its original state.

[0036] The uses of the plastic fat composition of the present invention are not particularly limited, but can be used, for example, for confectionery and bread making, cooking, and instant prepared foods. When the plastic fat composition of the present invention is used for confectionery and bread making, it can be suitably used for spreads, butter creams, kneading, and roll-ins, and good breads and confectionery can be obtained. In these uses, the plastic fat composition of the present invention imparts textures such as crispness, crunchiness, and crunchiness to food. That is, it maintains the hardness of the food to which it is added. Even when combined with ingredients containing moisture such as fillings, the textures such as crispness, crunchiness, and crunchiness are less likely to deteriorate due to moisture migration from the ingredients, and the texture can be maintained over time. Furthermore, in these uses, the plastic fat composition of the present invention and the dough to which it is added have good extensibility. In particular, in baked goods for confectionery and bread making, the dough, mainly composed of cereal flour, exhibits good extensibility before baking, and also offers good workability. Even in applications where baking is not performed, the dough exhibits good extensibility when prepared using the plastic fat composition of the present invention.

[0037] (food) The food product of the present invention is provided with the plastic fat composition described above. Foods using the plastic fat composition of the present invention are not particularly limited, but examples include spreads, butter creams, and breads and confectionery using these; breads and confectionery incorporating the plastic fat composition of the present invention into the dough or folding it in; cooked foods such as fried foods using the plastic fat composition of the present invention as a heat transfer medium; and instant cooked foods such as solid roux used in processed foods such as sauces and stews. Among these, spreads, butter creams, and breads and confectionery are preferred, breads and confectionery are more preferred, and among breads and confectionery, baked products are even more preferred.

[0038] Foods using spreads or buttercream refer to foods coated, sandwiched, or injected with spreads or buttercream using the plastic fat composition of the present invention. Examples of buttercream include those made by foaming the plastic fat composition of the present invention with optional flavoring components such as sugars, or those made by foaming the plastic fat composition of the present invention and then adding flavoring components such as sugars.

[0039] Examples of foods that incorporate the plastic fat composition of the present invention into dough include baked products obtained by kneading the plastic fat composition of the present invention into dough made from cereal flour and then baking the dough. Depending on the purpose, any conditions and methods can be used for kneading the plastic fat composition of the present invention into dough and for baking, including conditions and methods conventionally known for baked products. The amount of the plastic fat composition of the present invention added to the dough before baking, i.e., the amount kneaded into the dough, can be appropriately set depending on the type of baked product, etc. Food products such as cookies and tarts incorporating the plastic fat composition of the present invention can suppress seepage at high temperatures and prevent seeped fat from transferring to the icing or filling. This makes it possible to maintain the appearance and prevent the transfer of flavor from the cookie.

[0040] Examples of foods that incorporate the plastic fat composition of the present invention into dough include baked goods obtained by layering (rolling in) the plastic fat composition of the present invention into a flour-based dough and then baking the dough. Depending on the purpose, any conditions and methods can be used for folding the plastic fat composition of the present invention into the dough and for baking, including conditions and methods conventionally known for baked goods. The amount of the plastic fat composition of the present invention added to the dough before baking, i.e., the amount folded into the dough, can be appropriately set depending on the type of baked product.

[0041] Among breads and pastries, breads include, for example, sliced ​​bread, sweet buns, croissants, Danish pastries, bagels, rolls, hot dog buns, steamed buns, and fried breads. Pastries include, for example, pies, cakes (pound cake, etc.), cookies, biscuits, crackers, tarts, waffles, scones, cream puffs, and donuts. [Examples]

[0042] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples. In the following examples and comparative examples, the oils used for kneading were blended oils with the formulations shown in Tables 1A to 1F. The transesterified oils are as follows: (Transesterified oil 1) Transesterified oil of palm oil, palm kernel oil, and highly hardened palm oil, mass ratio 50 / 25 / 25 (Transesterified oil 2) Transesterified oil from the soft tissue of palm fiber (Transesterified oil 3-1) Transesterified palm oil and palm kernel oil, mass ratio 5 / 5, iodine value 36 (Transesterified oil 3-2) Transesterified palm oil and palm kernel oil, mass ratio 3 / 7, iodine value 31 (Transesterified oil 3-3) Transesterified palm oil and palm kernel oil, mass ratio 7 / 3, iodine value 42 (Transesterified oil 3-4) Transesterified palm oil and palm kernel oil, mass ratio 8 / 2, iodine value 45 (Transesterified oil 4) Transesterified oil of palm oil, palm kernel oil, and highly hydrogenated rapeseed oil; mass ratio 4 / 4 / 2; iodine value 49

[0043] (Preparation of margarine for kneading) Emulsifiers were added to each raw oil and fat in the proportions shown in Tables 1A to 1F, and the mixture was heated to 70°C to obtain the oil phase. Water was heated and sterilized at 85°C, and other components were added to obtain the aqueous phase. The aqueous phase was added to the oil phase and stirred with a propeller agitator to emulsify it into a water-in-oil mixture. Then, it was rapidly cooled and kneaded using a combinator to obtain margarine. The following evaluations were performed using the obtained margarine.

[0044] (Making the tart) Using the margarine obtained above, a tart was made according to the following recipe. Margarine warmed to approximately 20°C and 40.0 parts granulated sugar were mixed with a beater, and 15.0 parts whole egg was gradually added and mixed. Then, 100.0 parts cake flour was added and mixed until uniform to obtain the tart dough before baking. The dough was retarded at 20°C for 30 minutes and rolled out to a thickness of 3 mm using a sheeter. The rolled-out dough was cut into circles and baked at 180°C for approximately 25 minutes to obtain the baked tart dough. After the obtained baked tart dough was cooled at room temperature for 1 hour, approximately 20 g of Moaro Choco S (manufactured by Sonton Co., Ltd.) was filled in as a filling material, and the texture was evaluated immediately after filling and after 5 days of refrigerated storage. <Tart recipe> Margarine 60.0 parts by mass Granulated sugar 40.0 parts by mass Whole egg 15.0 parts by mass Cake flour 100.0 parts by mass

[0045] [Dough extensibility and workability before baking] The dough during shaping in the sheeter was evaluated according to the following criteria. Evaluation Criteria ◎+: Excellent stretchability, non-sticky, and easy to work with. ◎: Excellent stretchability, low stickiness, and good workability. ○: Has moderately good stretchability, is not sticky, and has good workability. △: Slightly poor extensibility, sticky, and somewhat poor workability. ×: Poor stretchability, very sticky, poor workability.

[0046] [Tart firmness (texture)] The obtained tarts were stored at 20°C for 5 days. The hardness of the tart bottom was measured using a Shimadzu EZ-SX200N texture analyzer under the conditions of 80% compression, a 3cm horizontal wedge-type plunger, and a speed of 10mm / min. The average value of 10 measurement samples was calculated for each sample and evaluated according to the following criteria. Evaluation Criteria ◎+:20N or more ◎: 15N or more and less than 20N ○: 10N or more and less than 15N △: 5N or more and less than 10N ×: Less than 5N

[0047] [The firmness (texture) of the tart dough before baking] The dough obtained above before baking was stored at 20°C for 30 minutes, and its hardness was measured using a Shimadzu EZ-SX200N texture analyzer under the conditions of 50% compression, a 3cm cylindrical plunger, and a flow rate of 60mm / min. The average value of 10 measurement samples was calculated for each sample, and it was evaluated according to the following criteria. Evaluation Criteria ◎+:70N or more ◎: 60N or more and less than 70N ○: 50N or more and less than 60N △: 40N or more and less than 50N ×: Less than 40N

[0048] In each of the following sensory evaluations, the panel underwent tests to identify the five basic tastes (sweet, sour, salty, bitter, and umami), to identify differences in taste concentration, to identify the taste of food, to perform a standard olfactory test, and to identify a color difference of ΔE=0.8 using a color difference measuring device such as the SE6000 manufactured by Nippon Denshoku Industries. Twenty individuals aged 20-50 who were deemed suitable in each of these tests were selected.

[0049] [The crunchy texture of the tart] The resulting tarts were stored at 20°C for 5 days and evaluated according to the following criteria. Evaluation Criteria ◎+: More than 18 out of 20 panelists rated the crunchy texture as good. ◎: 14 to 17 out of 20 panelists rated the crunchy texture as good. ○: 10 to 13 out of 20 panel members rated the crunchy texture as good. △: 6 to 9 out of 20 panelists rated the crunchy texture as good. ×: Five or fewer out of 20 panelists rated the texture as good.

[0050] (Making melon bread) Using the margarine obtained above, melon bread was made according to the following recipe. [Making the biscuit dough for melon bread] Margarine warmed to approximately 20°C and 55.0 parts granulated sugar were mixed with a beater, and 30.0 parts whole egg was gradually added and mixed. Then, 100.0 parts cake flour was added and mixed until uniform, obtaining the biscuit dough for the melon bread before baking. <Melon bread biscuit dough recipe> Cake flour 100.0 parts by mass Granulated sugar 55.0 parts by mass Whole egg 30.0 parts by mass Margarine 25.0 parts by mass

[0051] [Making the dough for melon bread] The ingredients listed for the starter dough were placed in a mixer bowl and mixed at low speed for 3 minutes and at medium speed for 2 minutes to obtain the starter dough. After the starter dough was fermented at 28°C for 2 hours and 30 minutes, the ingredients listed for the main dough were added: 30.0 parts of strong flour, 20.0 parts of granulated sugar, 1.0 part of salt, 4.0 parts of skim milk powder, and water. The mixture was then mixed at low speed for 3 minutes and at medium speed for 3 minutes. 10.0 parts of general margarine were added, and the mixture was further mixed at low speed for 2 minutes and at medium speed for 5 minutes to obtain the melon bread bakery dough. <Melon bread bakery dough recipe> Medium species Strong powder 100.0 parts by mass Glucose 3.0 parts by mass Yeast 3.0 parts by mass Yeast food 0.1 parts by mass Whole egg (net weight) 5.0 parts by mass Water 36.0 parts by mass book edition Strong powder 30.0 parts by mass White sugar 20.0 parts by mass Salt 1.0 part by mass Skim milk powder 4.0 parts by mass Margarine 10.0 parts by mass Water 20.0 parts by mass

[0052] [Method for making melon bread] The biscuit dough described above was retarded at 20°C for 30 minutes, and the resulting dough was divided into 40g portions and rolled out to a thickness of 5mm using a sheeter. The bakery dough described above was divided into 60g portions after a 30-minute floor time, and after a 15-minute bench time, it was shaped. The rolled-out biscuit dough was placed on top and joined together. This combined dough was proofed at 38°C and 60% relative humidity for 60 minutes, and then baked at 185°C for 15 minutes to obtain melon bread.

[0053] [The crunchy texture of the melon crust in melon bread] The melon crust of the resulting melon bread was stored at 20°C for 5 days and evaluated according to the following criteria. Evaluation Criteria ◎+: More than 18 out of 20 panelists rated the crunchy texture as good. ◎: 14 to 17 out of 20 panelists rated the crunchy texture as good. ○: 10 to 13 out of 20 panel members rated the crunchy texture as good. △: 6 to 9 out of 20 panelists rated the crunchy texture as good. ×: Five or fewer out of 20 panelists rated the texture as good.

[0054] (Making cookies) Using the margarine obtained above, a tart was made according to the following recipe. Margarine warmed to approximately 20°C and 40.0 parts granulated sugar were mixed with a beater, and a mixture of 15.0 parts whole egg and 0.4 parts by mass of baking soda was gradually added and mixed. Then, 100.0 parts cake flour and 0.4 parts by mass of baking powder were added and mixed until uniform. The dough was retarded at 20°C for 30 minutes and rolled out to a thickness of 3 mm using a sheeter. The rolled-out dough was cut into circles and baked at 180°C for approximately 20 minutes.

[0055] <Composition> Margarine 60.0 parts by mass Granulated sugar 40.0 parts by mass Whole egg 15.0 parts by mass Baking soda 0.4 parts by mass Baking powder 0.4 parts by mass Cake flour 100.0 parts by mass

[0056] <Making the icing> Icing syrup was prepared by heating and dissolving 30.0 parts by mass of icing preparation and 75.0 parts by mass of granulated sugar in 75.0 parts by mass of water. 140.0 parts by mass of the icing syrup and 250.0 parts by mass of powdered sugar were mixed and stirred in a blender to create a uniform slurry of icing.

[0057] (Contains honey) Icing preparation 30.0 parts by mass Granulated sugar 75.0 parts by mass Water 75.0 parts by mass Baking soda 0.4 parts by mass

[0058] (Contains icing) Mitsu 140.0 parts by mass Powdered sugar 250.0 parts by mass

[0059] <Making icing-covered cookies> Icing was applied to baked cookies. After cooling at 20°C for 30 minutes, the cookies were placed in bags and their appearance was evaluated up to 3 days at 35°C according to the following criteria. Figure 1 is a photograph of an example of an iced cookie from Example 1, and Figure 2 is a photograph of an example of an iced cookie from Comparative Example 2. Evaluation Criteria ◎: At 35℃, after 3 days, no oil seepage occurred and the icing did not discolor. 〇:35℃, on the third day, there is some slight seepage, but the icing has not discolored. △: At 35℃, on the third day, some leakage has occurred and the icing has discolored. ×: At 35℃, after 3 days, the oil has seeped out and the icing has discolored.

[0060] The results of the above evaluation are shown in Tables 1A to 1F.

[0061] [Table 1A]

[0062] [Table 1B]

[0063] [Table 1C]

[0064] [Table 1D]

[0065] Table 1E

[0066] Table 1F

Claims

1. Transesterified oil (A) made solely from palm oils and lauric oils, wherein the palm oils and lauric oils are not super-hardened oils, and the mass ratio of palm oils to lauric oils is 70 / 30 to 30 / 70, and It contains an extremely hardened oil (B) with a melting point of 50°C or higher. A plastic oil composition that does not contain oils that are liquid at 0°C.

2. The plastic oil composition according to claim 1, wherein the mass ratio of transesterified oil (A) to extremely hardened oil (B) is 5 to 60.

3. A food product to which the plastic oil composition according to claim 1 or 2 is added.

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