Plastic fat composition

Abstract

The present invention provides a plastic fat composition that allows for a suitable dough firmness even when the long-chain unsaturated fatty acid content is increased from the perspective of reducing working time. [Solution] The plastic oil composition of the present invention contains oil and citrus fiber, wherein the oil contains lauric oil and / or transesterified oil containing lauric oil as a raw material, and the content of the citrus fiber is 0.01 to 5% by mass.

Description

Technical Field

[0001] The present invention relates to a plasticized oil composition.

Background Art

[0002] Bread dough is produced by adding plasticized oils such as margarine and yeast mainly composed of flour, kneading with water, and fermenting.

[0003] Conventionally, especially in the production of bread dough using machines, from the perspective of shortening the working time, a plasticized oil that can be used immediately after being taken out of the refrigerator has been demanded. In order to shorten the mixing time when kneading into the dough, have good dispersibility, and quickly disappear and uniformly disperse into the dough without difficult work when added to the dough, a soft plasticized oil with an increased content of long-chain unsaturated fatty acids by increasing the amount of liquid oil or the like, or a plasticized oil with a reduced amount of oil and an increased amount of water has been used.

[0004] However, when using a plasticized oil with an increased amount of liquid oil or an increased amount of water, although it leads to a shortening of the working time, there is a problem that the dough collapses and an appropriate tightening of the dough cannot be obtained during bread making. Due to the kneading of the dough and the subsequent bread-making process and the characteristics of the baked product, it is required that the dough has an appropriate tightening as a dough property and does not collapse.

[0005] Patent documents 1 to 3 propose oil and fat compositions with a high water content. Patent documents 1 and 2 propose oil and fat compositions for kneading into bakery products (Patent Document 1) and flower pastes (Patent Document 2), characterized by containing water-insoluble and water-swellable dietary fiber in the aqueous phase, with the aim of providing bakery dough with a high water content using a water-retaining agent that exhibits good physical properties without stickiness during division, rounding, and shaping, and bakery products with a good texture that is soft and moist but not sticky. Patent document 3 proposes a plastic water-in-oil emulsion oil and fat composition for bakery products containing water-insoluble and water-swellable dietary fiber, with the aim of providing a bakery oil and fat composition that is soft, moist and melts well in the mouth, and can produce bread with high staling resistance even when using fillings with highly water-absorbing materials such as raisin bread and kinako spread. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2011-97923 [Patent Document 2] Japanese Patent Publication No. 2011-223899 [Patent Document 3] Japanese Patent Publication No. 2018-174745 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] However, while Patent Documents 1 and 2 focus on the absence of stickiness in bakery dough and the texture of baked products as emulsified fat compositions with water as the outer phase, although the inclusion of dietary fiber in the aqueous phase, which is the outer phase of an oil-in-water type, reduces stickiness, the high water content of the composition can cause the dough to become sloppy during preparation before division. Patent Document 3 utilizes the water absorption of dietary fiber to suppress the transfer of moisture from the dough to the filling of the baked product, but it does not focus on the firmness of the dough or its relationship with specific dietary fiber and fat compositions, leaving room for further improvement in achieving an appropriate dough firmness.

[0008] This invention has been made in view of the above circumstances, and aims to provide a plastic fat composition that can obtain an appropriate dough firmness even when the long-chain unsaturated fatty acid content is increased from the viewpoint of shortening working time. [Means for solving the problem]

[0009] To solve the above problems, the inventors conducted diligent research and found that, in order to shorten working time, a relatively high concentration of long-chain unsaturated fatty acids in an oil composition that disperses quickly into the dough when added, using citrus fiber, and in oil compositions that contain an aqueous phase such as a water-in-oil emulsion or substantially do not contain an aqueous phase such as shortening, using lauric acid-based oils and / or transesterified oils containing lauric acid-based oils as raw materials, the inventors found that, due to their involvement in crystallization properties, even when using soft, plastic oils that increase the amount of long-chain unsaturated fatty acids by increasing the amount of liquid oil to make them ready for immediate use, an appropriate dough firmness can be obtained, thus completing the present invention.

[0010] In other words, the plastic oil composition of the present invention contains oil and citrus fiber, wherein the oil contains lauric-based oil and / or transesterified oil containing lauric-based oil as a raw material, and the citrus fiber content is 0.01 to 5% by mass. [Effects of the Invention]

[0011] According to the plastic fat composition of the present invention, when preparing dough in confectionery and bread making, even when the long-chain unsaturated fatty acid content is increased from the viewpoint of shortening working time, a dough with appropriate firmness can be obtained. [Modes for carrying out the invention]

[0012] The following describes specific embodiments for carrying out the present invention. (Plastic oil and fat composition) The plastic fat composition of the present invention contains citrus fiber. Citrus fiber is obtained by drying and finely grinding the dietary fiber contained in the peel of citrus fruits. Examples of citrus fruits include oranges, grapefruits, limes, and lemons. Citrus fiber is a dietary fiber, and in the seventh revised edition of the Standard Tables of Food Composition in Japan, "dietary fiber is the totality of indigestible components in food that are not digested by human digestive enzymes." Dietary fiber is classified into water-soluble dietary fiber and insoluble dietary fiber, but the main components of citrus fiber are cellulose, hemicellulose, pectin, etc., and it contains both cellulose, which is an insoluble dietary fiber, and pectin, which is a water-soluble dietary fiber. As an example, it may contain 20-70% by mass of insoluble fiber, 20-45% by mass of water-soluble fiber, and other proteins. It exhibits high water absorption and oil absorption, and because it contains both insoluble and water-soluble dietary fiber, it does not completely dissolve in water, but retains moisture through swelling. Suitable citrus fibers include Nutrava citras fiber (CP Kelco), FIBERTEX CF (Ingredion), and Citri-Phi 100FG (Torigoe Flour Milling Co., Ltd.).

[0013] The plastic fat composition of the present invention has a citrus fiber content of 0.01 to 5% by mass. When the content is 0.01% by mass or more, a dough with appropriate firmness can be obtained when making dough for confectionery and bread making. When the content is 5% by mass or less, a dough with appropriate firmness can be obtained when making dough, and the characteristics of the baked product such as caving suppression, volume, chewiness, and fluffiness can be satisfied.

[0014] In the form of the plastic fat composition of the present invention that contains an aqueous phase such as a water-in-oil emulsion, the citrus fiber content is preferably 0.02% by mass or more, more preferably 0.07% by mass or more, and even more preferably 0.15% by mass or more, from the viewpoint of obtaining dough with appropriate firmness when making dough in confectionery and bread making. Furthermore, from the viewpoint of obtaining dough with appropriate firmness when making dough, as well as satisfying the characteristics of baked products such as suppression of caving, volume, chewiness, and fluffiness, and suppressing thickening, the content is preferably 2% by mass or less, more preferably 1.3% by mass or less, even more preferably less than 0.5% by mass, and particularly preferably 0.3% by mass or less.

[0015] In the form of the plastic fat composition of the present invention that substantially does not contain an aqueous phase such as shortening, the citrus fiber content is preferably 0.02% by mass or more, more preferably 0.1% by mass or more, from the viewpoint of obtaining dough with appropriate firmness when making dough in confectionery and bread making. Furthermore, from the viewpoint of obtaining dough with appropriate firmness when making dough, and satisfying the characteristics of baked products such as caving suppression, volume, chewiness, and fluffiness, the content is 5% by mass or less, preferably 4% by mass or less, and more preferably 0.9% by mass or less.

[0016] The plastic fat composition of the present invention contains fats and oils and citrus fibers. The main component of fats and oils is triglycerides, and the triglycerides in fats and oils have a structure in which three molecules of fatty acids are ester-bonded to the 1st, 2nd, and 3rd positions of one molecule of glycerol. The fats and oils may contain 3-saturated triglycerides (SSS) in which saturated fatty acids S are bonded to all three positions (1st, 2nd, and 3rd), or they may contain 2-saturated triglycerides in which two molecules of saturated fatty acids S and one molecule of unsaturated fatty acids U are bonded to one molecule of glycerol, or symmetrical triglycerides (SUS) in which saturated fatty acids S are bonded to the 1st and 3rd positions and unsaturated fatty acids U are bonded to the 2nd position, or they may contain asymmetrical triglycerides (SSU, USS) in which saturated fatty acids S are bonded to the 1st and 2nd positions, or to the 2nd and 3rd positions, and unsaturated fatty acids U are bonded to the 3rd or 1st position. Furthermore, it may contain diunsaturated triglycerides (SUU, UUS, USU) in which one molecule of glycerol is bonded to two molecules of unsaturated fatty acid U and one molecule of saturated fatty acid S, or it may contain tripunsaturated triglycerides (UUU) in which unsaturated fatty acid U is bonded to all three positions (1st, 2nd, and 3rd). Here, saturated fatty acid S is all saturated fatty acids contained in the oil. Saturated fatty acid S is not particularly limited, but examples include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24), etc. The numbers in parentheses for the saturated fatty acids above indicate the number of carbon atoms in the fatty acid. Unsaturated fatty acid U is all unsaturated fatty acids contained in the oil. Unsaturated fatty acid U is not particularly limited, but examples include myristoleic acid (14:1), palmitoleic acid (16:1), hyaragonic acid (16:3), oleic acid (18:1), linoleic acid (18:2), linolenic acid (18:3), stearidonic acid (18:4), eicosenoic acid (20:1), arachidonic acid (20:4), eicosapentaenoic acid (20:5), erucic acid (22:1), docosapentaenoic acid (22:5), docosahexaenoic acid (22:6), and seracolleic acid (24:1). The numbers in parentheses for the above unsaturated fatty acids indicate the number of carbon atoms in the fatty acid on the left and the number of double bonds on the right.The two or three saturated fatty acids S or unsaturated fatty acids U bound to each triglyceride molecule may be the same fatty acid or different fatty acids from one another.

[0017] In the present invention, the oils and fats are not particularly limited, but examples include vegetable oils such as palm oil, linseed oil, perilla oil, coconut oil, palm kernel oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, shea butter, sal fat, mango oil, illipe fat, and cocoa butter; animal oils such as lard, beef tallow, milk fat, fish oil, and krill oil; oils mainly composed of conjugated linoleic acid (CLA); medium-chain triglycerides (MCT); algal oil; microbial oil; fractionated oils thereof; processed oils (those that have undergone one or more treatments of hardening and transesterification); and flavored oils obtained by enhancing the flavor of the above oils and fats with flavoring materials. These may be used individually or in combination of two or more.

[0018] The plastic fat composition of the present invention contains lauric acid-based fats and / or transesterified fats containing lauric acid-based fats as raw materials. Lauric acid-based fats are fats rich in lauric acid, a saturated fatty acid with 12 carbon atoms, and the lauric acid content is 30% by mass or more, particularly 40-55% by mass, based on the total mass of the constituent fatty acids of the triglycerides. Examples of such lauric acid-based fats include palm kernel oil, coconut oil, fractionated oils thereof, and hydrogenated oils. These may be used individually or in combination of two or more. In particular, when making dough for confectionery and bread making, highly hydrogenated coconut oil and highly hydrogenated palm kernel oil can be preferably used from the viewpoint of crystallization characteristics that yield dough with appropriate firmness.

[0019] While there are no particular limitations on the oils containing lauric-based oils as raw materials, transesterified oils containing lauric-based oils and palm-based oils as raw materials are preferred. Palm-based oils have a content of fatty acids with 16 or more carbon atoms in the total constituent fatty acids of, for example, 35% by mass or more. Specifically, examples include palm oil, fractionated palm oil, and hydrogenated oils thereof. These may be used individually or in combination of two or more. As fractionated palm oil, hard parts, soft parts, medium melting point parts, etc., can be used. When using hydrogenated oil as palm-based oils, partially hydrogenated oil, low-temperature hydrogenated oil, fully hydrogenated oil, etc., can be used, but fully hydrogenated oil is preferred among them. Furthermore, from the viewpoint of crystallization characteristics that can be obtained for a dough with appropriate firmness, fully hydrogenated coconut oil and fully hydrogenated palm kernel oil can be suitably used as lauric-based oils among the raw materials of transesterified oils, and fully hydrogenated palm oil can be suitably used as palm-based oils. When using highly hydrogenated palm oil, it is also acceptable to use highly hydrogenated palm oil in combination with other palm-based oils and fats, such as palm oil.

[0020] In the transesterification reaction between lauric oils and palm oils, chemical catalysts or enzyme catalysts are used as transesterification catalysts. Chemical catalysts include sodium methylate and sodium hydroxide, while enzyme catalysts include lipases. Examples of lipases include those from the Aspergillus and Alcaligenes genera, and these may be used immobilized on a support such as ion exchange resin, diatomaceous earth, or ceramic, or in powder form. Both regioselective and non-regioselective lipases can be used, but non-regioselective lipases are preferred. When a chemical catalyst or a non-regioselective enzyme catalyst is used as the transesterification catalyst, after the transesterification reaction between lauric-based oils and palm-based oils is completed, the mass ratio (SUS / SSU) of symmetric triglycerides (SUS) to asymmetric triglycerides (SSU) in the transesterified oil (A) will be in the range of 0.45 to 0.55, among the two saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids.

[0021] When a chemical catalyst is used in the transesterification reaction, 0.05 to 0.15% by mass of the catalyst is added to the oil and fat, heated to 80 to 120 °C under reduced pressure, and stirred for 0.5 to 1.0 hours, whereby the transesterification reaction between lauric oil and fat and palm oil reaches an equilibrium state and is completed, and transesterified oil and fat can be obtained. When an enzyme catalyst is used, 0.01 to 10% by mass of an enzyme catalyst such as lipase is added to the oil and fat, and the transesterification reaction is carried out at 40 to 80 °C, whereby the transesterification reaction reaches an equilibrium state and is completed, and transesterified oil and fat can be obtained. The transesterification reaction can be carried out by either a continuous reaction using a column or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be carried out as necessary.

[0022] In the plasticized oil and fat composition of the present invention, from the viewpoint of obtaining a dough having appropriate firmness when preparing dough in confectionery, bread, etc., the content of lauric oil and fat and / or transesterified oil and fat containing lauric oil and fat as a raw material is preferably 3.0% by mass or more, more preferably 6.0% by mass or more, and still more preferably 16% by mass or more based on the total mass of the oil and fat. Also, from the viewpoint of obtaining a dough having appropriate firmness when preparing dough and satisfying the characteristics of baked products such as caving suppression, volume, moistness, and fluffiness, it is preferably 60% by mass or less, more preferably 45% by mass or less, and still more preferably 30% by mass or less based on the total mass of the oil and fat.

[0023] In the plasticized oil and fat composition of the present invention, from the viewpoint of obtaining a dough having appropriate firmness when preparing dough in confectionery, bread, etc., the content of lauric oil and fat and / or transesterified oil and fat containing lauric oil and fat as a raw material is preferably 2.0% by mass or more, more preferably 5.0% by mass or more, and still more preferably 11% by mass or more based on the total mass of the composition. Also, from the viewpoint of obtaining a dough having appropriate firmness when preparing dough and satisfying the characteristics of baked products such as caving suppression, volume, moistness, and fluffiness, it is preferably 40% by mass or less, more preferably 30% by mass or less, still more preferably 28% by mass or less, and particularly preferably 20% by mass or less based on the total mass of the composition.

[0024] In the plastic fat composition of the present invention, from the viewpoint of obtaining a dough with appropriate firmness when preparing dough in confectionery, bread, etc., the content of lauric acid is preferably 0.5% by mass or more, more preferably 1.0% by mass or more, and further preferably 2.0% by mass or more based on the total mass of the constituent fatty acids of the fat. Also, when preparing dough, from the viewpoint of obtaining a dough with appropriate firmness and satisfying the characteristics of baked products such as caving suppression, volume, moistness, and fluffiness, it is preferably 10% by mass or less, more preferably 8.0% by mass or less, further preferably 5.0% by mass or less, and particularly preferably 3.5% by mass or less based on the total mass of the constituent fatty acids of the fat.

[0025] In the plastic fat composition of the present invention, from the viewpoint of obtaining a dough with appropriate firmness when preparing dough in confectionery, bread, etc., the content of lauric acid is preferably 0.3% by mass or more, more preferably 0.5% by mass or more, and further preferably 1.3% by mass or more based on the total mass of the composition. Also, when preparing dough, from the viewpoint of obtaining a dough with appropriate firmness and satisfying the characteristics of baked products such as caving suppression, volume, moistness, and fluffiness, it is preferably 7.0% by mass or less, more preferably 5.0% by mass or less, further preferably 3.8% by mass or less, and particularly preferably 2.0% by mass or less based on the total mass of the composition.

[0026] In the present invention, the long-chain unsaturated fatty acid refers to an unsaturated fatty acid having 16 or more carbon atoms. Examples of the unsaturated fatty acid having 16 or more carbon atoms include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, arachidonic acid, etc. Among them, in the present invention, it is preferable to contain oleic acid among the long-chain unsaturated fatty acids as the constituent fatty acid of the fat.

[0027] In the plastic fat composition of the present invention, the oleic acid content is preferably 30% by mass or more, more preferably 35% by mass or more, and even more preferably 40% by mass or more, relative to the total mass of constituent fatty acids of the fat, from the viewpoint of good dispersibility in dough when making dough for confectionery and bread making, allowing for rapid dispersion into the dough and shortening the working time. Furthermore, from the viewpoint of obtaining dough with appropriate firmness when making dough, and satisfying the characteristics of baked products such as suppression of caving, volume, chewiness, and fluffiness, the oleic acid content is preferably 60% by mass or less, more preferably 55% by mass or less, and even more preferably 50% by mass or less, relative to the total mass of constituent fatty acids of the fat.

[0028] In the plastic fat composition of the present invention, the mass ratio of citrus fiber to lauric acid in the plastic fat composition is preferably 0.003 or higher, more preferably 0.005 or higher, even more preferably 0.01 or higher, and most preferably 0.05 or higher, from the viewpoint of obtaining a dough with appropriate firmness when making dough in confectionery and bread making, and satisfying the characteristics of baked products such as chewiness and fluffiness. Furthermore, from the viewpoint of obtaining a dough with appropriate firmness when making dough, and satisfying the characteristics of baked products such as caving suppression, volume, chewiness and fluffiness, it is preferably 1.0 or lower, more preferably 0.5 or lower, even more preferably 0.3 or lower, and most preferably 0.2 or lower. In particular, when the plastic fat composition is shortening, it is preferably 0.003 or higher, and more preferably 0.05 or higher. Furthermore, it is more preferably 3.0 or lower, even more preferably 2.0 or lower, most preferably 0.5 or lower, and extremely preferably 0.1 or lower.

[0029] In the plastic fat composition of the present invention, the mass ratio of citrus fiber to lauric fat and / or transesterified fat containing lauric fat as a raw material in the plastic fat composition is preferably 0.0005 or higher, more preferably 0.001 or higher, even more preferably 0.005 or higher, and most preferably 0.01 or higher, from the viewpoint of obtaining a dough with appropriate firmness when making dough in confectionery and bread making, and satisfying the characteristics of baked products such as chewiness and fluffiness. Furthermore, from the viewpoint of obtaining a dough with appropriate firmness when making dough, and satisfying the characteristics of baked products such as caving suppression, volume, chewiness and fluffiness, it is preferably 0.2 or lower, more preferably 0.06 or lower, even more preferably 0.03 or lower, and most preferably 0.02 or lower. In particular, when the plastic fat composition is shortening, it is preferably 0.0005 or higher, and especially preferably 0.005 or higher. Furthermore, a value of 0.35 or less is preferred, 0.3 or less is more preferred, 0.2 or less is even more preferred, and 0.05 or less is most preferred.

[0030] In the plastic fat composition of the present invention, the total content of triglycerides POP, in which palmitic acid is bonded at the 1st and 3rd positions and oleic acid at the 2nd position, and triglycerides PPO, in which palmitic acid is bonded at the 1st and 2nd positions or the 2nd and 3rd positions and oleic acid at the 3rd or 1st position, is preferably 4% by mass or more, more preferably 5% by mass or more, and even more preferably 6.5% by mass or more, relative to the total mass of triglycerides in the fat, from the viewpoint of obtaining a dough with appropriate firmness when making dough, and satisfying the characteristics of the baked product such as suppression of caving, volume, chewiness, and fluffiness. Also from the same viewpoint, it is preferably 22% by mass or less, more preferably 17% by mass or less, even more preferably 12% by mass or less, and most preferably 9% by mass or less.

[0031] The plastic fat composition of the present invention preferably consists of the following fats and oils A, B, and C, in addition to lauric fats and / or transesterified fats containing lauric fats as raw materials. <Oil A> Oil A is an oil in which the total SSS content is 2.0 to 50% by mass, based on the total mass of triglycerides. SSS is a 3-saturated triglyceride in which saturated fatty acids are bonded to all three positions (1st, 2nd, and 3rd), and the number of carbon atoms in the saturated fatty acids is arbitrary. In this specification, the triglyceride content can be obtained by the method described in the Examples section below.

[0032] Oil A mainly consists of fatty acids with 16 and 18 carbon atoms, and is rich in saturated fatty acids, especially palmitic acid. It is also rich in oleic acid as an unsaturated fatty acid. Furthermore, it is characterized by having many triglycerides with two or more saturated fatty acids, and its melting point tends to be around or above room temperature. It includes 2-saturated 1-unsaturated triglycerides, where one molecule of glycerol is bonded to two molecules of saturated fatty acid S and one molecule of unsaturated fatty acid U. These include symmetrical triglycerides (SUS) where saturated fatty acid S is bonded to positions 1 and 3 and unsaturated fatty acid U is bonded to position 2, and asymmetrical triglycerides (SSU) where saturated fatty acid S is bonded to positions 1 and 2 or 2 and 3, and unsaturated fatty acid U is bonded to position 3 or 1. Therefore, oil A is an oil that serves as a source of POP and PPO. Oil A preferably has an iodine value of 40 to 65, more preferably 50 to 60.

[0033] Oil A is not particularly limited, but examples include palm oil and oils obtained by subjecting palm oil to one or more treatments selected from fractionation by melting point, hardening, and transesterification reaction. As fractionated palm oil, soft parts (palm olein, palm superolein, etc.), medium melting point parts (PMF, etc.), hard parts (palm stearin, etc.) can be used. These may be used individually or in combination of two or more. In particular, it is preferable to use a combination of palm oil, fractionated palm soft parts, and transesterified oils of fractionated palm soft parts.

[0034] In the plastic fat composition of the present invention, the content of fat A is preferably 10% by mass or more, more preferably 20% by mass or more, relative to the total mass of fat. It is also preferably 95% by mass or less, and more preferably 70% by mass or less.

[0035] <Oil B> Oil B is a liquid oil that is liquid at 20°C. Oils and fats B are rich in 18-carbon unsaturated fatty acids such as oleic acid and linoleic acid, and mainly consist of triunsaturated triglycerides (UUU) in which unsaturated fatty acids are bonded to all three positions (1st, 2nd, and 3rd), and diunsaturated 1-saturated triglycerides (UUS, USU) in which two molecules of unsaturated fatty acid U and one molecule of saturated fatty acid are bonded to one molecule of glycerol.

[0036] Fat B preferably has a total content of UUU and UUS of 55% by mass or more based on the total mass of triglycerides (where UUU represents a triglyceride in which an unsaturated fatty acid with 18 or more carbon atoms is bonded to the 1st, 2nd, and 3rd positions, and UUS represents a triglyceride in which an unsaturated fatty acid with 18 or more carbon atoms is bonded to the 1st and 2nd positions or the 2nd and 3rd positions, and a saturated fatty acid with any number of carbon atoms is bonded to the 3rd or 1st position).

[0037] Fat B preferably contains less than 2.0% by mass of 3-saturated triglycerides (SSS) based on the total mass of triglycerides (where the number of carbon atoms in the saturated fatty acids of the SSS is arbitrary).

[0038] Oils and fats B are not particularly limited, but examples include rapeseed oil, soybean oil, sunflower oil, corn oil, sesame oil, perilla oil, flaxseed oil, peanut oil, safflower oil, high-oleic safflower oil, high-oleic sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, wheat germ oil, etc. For oil B, rapeseed oil and soybean oil are particularly preferred.

[0039] In the plastic fat composition of the present invention, the content of fat B (particularly liquid oil in which the total content of UUU and UUS is 55% by mass or more based on the total mass of triglycerides) is preferably 20% by mass or more, more preferably 30% by mass or more, and even more preferably 40% by mass or more, based on the total mass of fat, from the viewpoint of good dispersibility into the dough and rapid dispersion into the dough when making dough in confectionery and bread making, and shortening the work time. Furthermore, from the viewpoint of obtaining a dough with appropriate firmness when making dough, and satisfying the characteristics of baked products such as suppression of caving, volume, chewiness, and fluffiness, it is preferably 80% by mass or less, and more preferably 60% by mass or less, based on the total mass of fat.

[0040] <Oil C> Oil C is an oil other than oils A and B. Examples of fats and oils C include fats and oils in which the content of 3-saturated triglycerides (SSS) exceeds 50% by mass based on the total mass of triglycerides (where the number of carbon atoms in the saturated fatty acids of SSS is arbitrary).

[0041] Examples of oils and fats with a saturated triglyceride (SSS) content exceeding 50% by mass include fully hydrogenated hardened oils and partially hydrogenated hardened oils, such as rapeseed hardened oil.

[0042] Trans fatty acids are said to increase the risk of arteriosclerosis and are a cause for concern regarding their impact on health. Therefore, the plastic oil composition of the present invention preferably contains 0.1 to 3% by mass of trans fatty acids relative to the total mass of the constituent fatty acids of the oil. The trans fatty acid content in the oil is measured by gas chromatography (Standard Oil Analysis Test Method (Japan Oil Chemists' Society) "2.4.4.3-2013 Trans Fatty Acid Content (Capillary Gas Chromatography Method)"). The trans fatty acid content can be calculated by the area ratio with an internal standard substance (heptadecanoic acid) of known addition amount.

[0043] 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.

[0044] 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.

[0045] 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, and enzymes. 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 polysaccharides include pullulan, gum arabic, xanthan gum, tragacanth gum, gellan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, HM pectin, methylcellulose, carboxymethylcellulose, and hydroxypropyl methylcellulose. Examples of antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, and tea extracts. Examples of spices include capsaicin, anethole, eugenol, cineole, and gingerol. Examples of coloring agents include carotene, annatto, and astaxanthin. Examples of flavorings include butter flavor and milk flavor. Examples of 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.

[0046] Of the above, the carbohydrates are not particularly limited, but monosaccharides and disaccharides are preferred, and refined sugar mainly composed of sucrose or trehalose can be preferably used, and from the viewpoint of improving the chewy texture, the use of trehalose is preferred. When refined sugar or trehalose is used in the plastic fat composition of the present invention, the content of refined sugar or trehalose is preferably 2% by mass or more, and more preferably 12% by mass or more, based on the total mass of the composition. Furthermore, it is preferably 40% by mass or less, more preferably 35% by mass or less, and even more preferably 28% by mass or less, based on the total mass of the composition. Within this range, the chewiness of the baked product is improved without impairing the appropriate firmness of the dough, suppression of caving in the baked product, volume, and fluffiness.

[0047] Of the above, the polysaccharides are not particularly limited, but pectin can be preferably used from the viewpoint of improving fluffiness. When pectin is used in the plastic fat composition of the present invention, the pectin content is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, and even more preferably 0.08% by mass or more, based on the total mass of the composition. Furthermore, it is preferably 2.0% by mass or less, more preferably 1% by mass or less, and even more preferably 0.5% by mass or less, based on the total mass of the composition. In addition, both HM pectin and LM pectin can be used, but it is preferable to use HM pectin in that it is easier to obtain the desired effect.

[0048] Of the above, the emulsifier is not particularly limited, but polyglycerin condensed ricinoleate ester, lecithin, and glycerin fatty acid ester can be preferably used, and these may be used in combination. When polyglycerin condensed ricinoleate ester is used in the plastic oil composition of the present invention, the degree of condensation of ricinoleic acid in the polyglycerin condensed ricinoleate ester is not particularly limited, and for example, those with a degree of condensation of 2 to 10 can be used. Furthermore, the degree of polymerization of glycerin in the polyglycerin condensed ricinoleate ester is not particularly limited, and for example, those with a degree of polymerization of glycerin with a degree of polymerization of 2 to 10 can be used. From the viewpoint of emulsification stability, the degree of polymerization of glycerin is preferably 4 or higher, and more preferably 6 or higher. As a polyglycerin condensed ricinoleate ester with a degree of polymerization of 4, for example, Poem PR-400 manufactured by Riken Vitamin Co., Ltd. can be used, and as a polyglycerin condensed ricinoleate ester with a degree of polymerization of 6, for example, SY Glister CR-ED manufactured by Sakamoto Pharmaceutical Co., Ltd. and Sunsoft No. 818H manufactured by Taiyo Kagaku Co., Ltd. can be suitably used. The content of polyglycerin condensed ricinoleate ester is preferably 0.1% by mass or more, more preferably 1.0% by mass or more, relative to the total mass of the composition. Furthermore, it is preferably 5.0% by mass or less, and more preferably 2.5% by mass or less, relative to the total mass of the composition. When lecithin is used in the plastic oil composition of the present invention, the content of lecithin is preferably 1% by mass or more, relative to the total mass of the composition. Furthermore, it is preferably 5% by mass or less, and more preferably 3% by mass or less, relative to the total mass of the composition. In the above, "the whole composition" refers to the entire plastic oil composition of the present invention. The types and content ranges of emulsifiers described above can, depending on their selection, improve one or more of the following: the appropriate firmness of the dough, suppression of caving in baked goods, volume, chewiness, and fluffiness.

[0049] Among the enzymes mentioned above, there are no particular limitations, but maltose-producing α-amylase can be preferably used. Maltose-producing α-amylase (enzyme number: EC 3.2.1.133) is a general term for enzymes that act on starch and mainly produce maltose. When maltose-producing α-amylase is used in the plastic oil composition of the present invention, the content of maltose-producing α-amylase is preferably 0.001% by mass or more, more preferably 0.01% by mass or more, relative to the total mass of the composition. It is also preferably 0.08% by mass or less, more preferably 0.06% by mass or less, and even more preferably 0.04% by mass or less, relative to the total mass of the composition. The number of units (U) of maltose-producing α-amylase is preferably 1U or more, more preferably 3U or more, and even more preferably 10U or more, relative to the total mass of the composition. It is also preferably 30U or less, more preferably 23U or less, and even more preferably 20U or less, relative to the total mass of the composition. The number of units of maltose-producing α-amylase is the value obtained when the enzyme activity at 40°C is measured by the BPNPG7 colorimetric method using the following method. • Method for measuring the enzymatic activity of maltose-producing α-amylase (BPNPG7 colorimetric method) The non-reducing end of p-nitrophenyl maltoheptoside (BPNPG7) was treated with an enzyme, and the resulting p-nitrophenyl oligosaccharide was degraded with α-glucosidase. The released p-nitrophenyl was then measured colorimetrically. Enzyme activity units were defined as the amount of enzyme that α-glucosidase dissociates 1 μmol of p-nitrophenyl from BPNPG7 per minute when reacted at 40°C (using Megazyme α-Amylase assay kit, buffer pH 5). The addition and content range of maltose-producing α-amylase as described above can, depending on the selection, improve the overall firmness of the dough, suppress caving in baked goods, and enhance volume, chewiness, and fluffiness.

[0050] 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.

[0051] 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. In particular, in baked goods for confectionery and bread making, when adding the composition to dough mainly composed of cereal flour, the relatively high amount of long-chain unsaturated fatty acids allows for rapid dispersion into the dough, shortening the working time. Furthermore, by containing citrus fibers and lauric acid-based fats and / or transesterified fats containing lauric acid-based fats as raw materials, the dough does not become limp and achieves an appropriate firmness. In addition, it satisfies the characteristics of baked goods such as suppression of caving, volume, chewiness, and fluffiness.

[0052] (food) The food product of the present invention is provided with the plastic fat composition described above. Foods to which the plastic fat composition of the present invention is added are not particularly limited, but examples include breads, confectionery, and other foods to which the plastic fat composition of the present invention is kneaded into the dough.

[0053] 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.

[0054] When the plastic fat composition of the present invention is used in bread making, the bread dough can be manufactured by general methods. For example, methods for manufacturing bread dough include the direct kneading method, the sponge and dough method, and the liquid starter method. The sponge and dough method is a two-stage method for making dough. For example, in the first stage, the sponge is made by kneading 50-100% by mass of the flour to be used with yeast, yeast food, and water, and then fermenting it. After fermentation is complete, the remaining flour and other raw materials are added in the second stage, and the main kneading is performed. When manufacturing bread dough using this sponge and dough method, the plastic fat composition of the present invention can be added to the main dough.

[0055] The plastic fat composition of the present invention is added to this bread dough. Due to its fat composition which is relatively rich in long-chain unsaturated fatty acids, the plastic fat composition of the present invention disperses quickly into the dough when added, from the viewpoint of shortening working time. Furthermore, because it contains citrus fibers and contains lauric fats and / or transesterified fats which contain lauric fats as raw materials, the dough does not become limp and an appropriate firmness is obtained.

[0056] The bread dough process may include the following steps after kneading: first fermentation, dividing and rounding, bench time, shaping and filling with molds, and second fermentation (proofing). After the first fermentation, the dough is divided to prepare it for the desired baked product. The divided dough is rounded, taking into consideration the desired shape, and the damaged parts caused by the division are wrapped inside, with the sticky cut surface of the dough tucked inside to form a thin film on the surface. During bench time, the divided and rounded dough is left to rest, such as by arranging it on a work surface, taking care to prevent it from drying out. Shaping is the process of shaping the dough after the first fermentation or dough that has recovered during bench time, either by hand or with a machine such as a molder. For example, the dough may be lightly flattened by hand using flour, then rolled out, folded, rounded, or rolled while releasing gas with a rolling pin, and then filled with molds when making loaves of bread. Proofing is the process of allowing the shaped and molded dough to undergo a final fermentation. The molded dough, or the dough that has been shaped and placed on a baking sheet, is fermented at a higher temperature than the first fermentation to allow it to mature and regenerate into a spongy texture after being degassed during the shaping process. For example, the dough is placed in a proofing chamber and fermented under controlled humidity at a temperature near the upper limit of the temperature at which yeast is activated.

[0057] After obtaining the bread dough as described above, the dough is baked. The fermented bread dough is baked in an oven or kiln at a temperature of, for example, 190-220°C. The bread dough placed in the oven or kiln will expand further, and as the baking progresses, it will gradually begin to brown. Once baked, it is removed, and the desired bread is obtained. The plastic fat composition of the present invention is also excellent in terms of baked product characteristics such as caving suppression, volume, chewiness, and fluffiness.

[0058] 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, waffles, scones, cream puffs, and donuts. [Examples]

[0059] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[0060] The fatty acid content in oils and fats was measured using gas chromatography (Standard Methods for Analysis of Oils and Fats (Japan Oil Chemists' Society), "2.4.2.2-2013 Fatty Acid Composition (FID Temperature-Increased Gas Chromatography Method)"). The fatty acid content is based on the total mass of constituent fatty acids in the oils and fats, which is the total peak area measured by gas chromatography as per the above test method.

[0061] The POP and PPO content in the oil and fat composition was measured by gas chromatography (Standard Methods for Analysis of Oils and Fats (Japan Oil Chemists' Society) "2.4.2.2-2013 Fatty Acid Composition (FID Temperature-Increased Gas Chromatography Method)" and "Recommended 2-2013 2-Position Fatty Acid Composition"), and the amounts of fatty acids were used for calculation.

[0062] In Tables 1A-1G and Table 2, transesterified oil 1 was produced by the following procedure: 24% by mass of highly hydrogenated palm kernel oil, 52% by mass of palm oil, and 24% by mass of highly hydrogenated palm oil were mixed and heated to 110°C. After thorough dehydration, 0.08% by mass of sodium methylate was added as a chemical catalyst, and the transesterification reaction was carried out under reduced pressure at 100°C for 0.5 hours with stirring. After the transesterification reaction, the catalyst was removed by washing with water, decolorization was performed using activated clay, and further deodorization was performed to obtain transesterified oil 1.

[0063] In Tables 1A-1G and Table 2, transesterified oil 2 was transesterified palm fractionated soft oil. Hydrogenated coconut oil is a lauric-based oil. Citrus fiber used was Citri-Phi 100FG (Torigoe Flour Milling Co., Ltd.). Comparative examples included water-soluble dietary fiber Fiberixa (registered trademark, Nagase Vita Co., Ltd.), Dextran 10 (Meito Sangyo Co., Ltd.), and carboxymethylcellulose sodium.

[0064] (Margarine production) Emulsifiers were added to each raw oil and fat in the proportions shown in Tables 1A to 1G, and the mixture was heated to 75°C to obtain the oil phase. Water was heat-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.

[0065] (Preparation of shortening) Emulsifiers were added to each raw oil and fat in the proportions shown in Table 2, and the mixture was heated to 75°C to form the oil phase. Then, the other components were added, the mixture was stirred with a propeller agitator, and rapidly cooled and kneaded with a combinator to obtain shortening.

[0066] (Making sliced ​​bread) Using the margarine and shortening obtained above, a loaf of bread was prepared according to the following recipe. First, water with dispersed yeast, yeast food, and strong flour were placed in a mixer bowl and mixed using the hook at low speed for 4 minutes and medium-low speed for 1 minute. The final dough temperature was 24°C. After that, fermentation was carried out for 4 hours at 27°C and 75% humidity. The final temperature of fermentation was 29°C, and after fermentation, a sponge dough was obtained. Then, the ingredients other than the margarine or shortening prepared above and the sponge dough were mixed at low speed for 3 minutes and medium-high speed for 4 minutes. After that, the margarine or shortening obtained above was added, and the mixture was further mixed at low speed for 3 minutes and medium-low speed for 4 minutes to obtain the bread dough. The final dough temperature at this time was 28°C. After that, a floor time of 20 minutes was allowed at room temperature, then the bread dough was shaped, placed in a loaf-shaped mold, and fermented in a proofing chamber at 38°C and 80% humidity. Furthermore, after fermentation, the dough was rounded and baked at 200°C for 40 minutes to obtain a loaf of bread. The baked bread was allowed to cool at room temperature, then placed in a polypropylene bag and stored in a 20°C constant temperature bath for one day before being evaluated as follows.

[0067] <Bread recipe> ·Medium seed combination Strong flour 70 parts by mass Yeast 3.0 parts by mass Yeast food 0.1 parts by mass 40 parts by mass of water ·Medium seeding process Mixing: Low speed 4 minutes, Medium-low speed 1 minute (using a hook) Baking temperature 24℃ Fermentation: Room temperature 27°C, humidity 75%, 4 hours ·Book combination Strong flour 30 parts by mass 6 parts by mass of white sugar Salt 1.8 parts by mass Skim milk powder 2 parts by mass 5 parts by mass of margarine or shortening 25 parts by mass of water • Main dough preparation (adding all ingredients except margarine or shortening in the main dough mixture, and the entire amount of the sponge dough) Mixing: Low speed 3 minutes, Medium / High speed 4 minutes (Add margarine or shortening), low speed 3 minutes, medium-low speed 4 minutes Baking temperature 28℃ Floor time 28℃ 20 minutes Divide dough 230g Bench time: 28℃, 20 minutes Molding mountain shape Temperature: 38℃, humidity: 80%, 40 minutes Baking: 200℃ for 40 minutes

[0068] [Fabric properties] The physical properties of the dough during shaping using the kneading method described above were evaluated according to the following criteria. Evaluation Criteria ◎++: The fabric has good firmness and stiffness, and does not sag. ◎+: The fabric has just the right amount of firmness and stiffness, and does not sag. ◎: The fabric becomes firm and taut, and does not sag. ○: The fabric becomes firmer, slightly stiffer, and does not sag. △: The fabric is not firm enough, lacks body, and is somewhat loose. ×: The fabric is not firm, lacks tension, and sags.

[0069] [caving] The cross-section of the baked bread was evaluated according to the following criteria. Evaluation Criteria ◎+: No caving. ◎: There is almost no caving. ○: There is almost no caving, but there is a small amount. △: There is some caving. ×: There is caving.

[0070] [volume] The volume of the baked bread was evaluated according to the following criteria. Evaluation Criteria ◎+: The fabric has just the right amount of stretch and is very voluminous. ◎: The fabric has just the right amount of stretch and volume. ○: The fabric is stretchy and has volume. △: The fabric lacks stretch and volume. ×: The fabric lacks stretch and volume.

[0071] In the following evaluation, the panel members who underwent the following tests were selected: a test to identify the five basic tastes (sweet, sour, salty, bitter, and umami), a test to identify differences in taste concentration, a test to identify the taste of food, and a standard olfactory test. Eight men and twelve women aged 20-40 who passed each of these tests were selected as the panel. Prior to conducting the evaluation, the entire panel discussed and aligned their understanding of the characteristics of each evaluation item to ensure that each panel member had a common understanding. Furthermore, to eliminate panel bias in sensory evaluation and improve the accuracy of the evaluation, the test group numbers and contents of the samples were not disclosed to the panel members, and were presented randomly.

[0072] [Chewy texture] The prepared loaf of bread was evaluated by a panel of 20 people based on the following criteria, focusing on its chewy texture in the mouth. Evaluation Criteria ◎++: More than 19 out of 20 people answered that the chewy texture was good. ◎+: 17-18 out of 20 people answered that the chewy texture was good. ◎: 13 to 16 out of 20 people answered that the chewy texture was good. ○: 9 to 12 out of 20 people answered that the chewy texture was good. △: 5 to 8 out of 20 people answered that the chewy texture was good. ×: Four or fewer people answered that the texture was good.

[0073] [Fluffy feeling] The prepared loaf of bread was evaluated by a panel of 20 people based on the following criteria, assessing its fluffy texture in the mouth. Evaluation Criteria ◎++: More than 19 out of 20 people answered that the fluffy texture was good. ◎+: 17-18 out of 20 people answered that the fluffy texture was good. ◎: 13 to 16 out of 20 people answered that the fluffy texture was good. ○: 9 to 12 out of 20 people answered that the fluffy texture was good. △: 5 to 8 out of 20 people answered that the fluffy texture was good. ×: Four or fewer people answered that the fluffy texture was good.

[0074] The results of the above evaluation are shown in Tables 1A-1G and Table 2.

[0075] [Table 1A]

[0076] [Table 1B]

[0077] [Table 1C]

[0078] [Table 1D]

[0079] [Table 1E]

[0080] Table 1F

[0081]

Table 1G

[0082] Table 2

Claims

1. It contains oils and citrus fibers, The aforementioned oils and fats contain lauric oils and / or transesterified oils containing lauric oils as raw materials. A plastic oil composition having a citrus fiber content of 0.01 to 5% by mass.

2. The plastic oil composition according to claim 1, wherein the oil contains 0.5 to 10% by mass of lauric acid relative to the total mass of constituent fatty acids.

3. The plastic oil composition according to claim 1, wherein the mass ratio of citrus fiber to lauric acid in the plastic oil composition is 0.003 to 0.

5.

4. The plastic oil composition according to claim 1, wherein the total content of triglyceride POP, in which palmitic acid is bonded at the 1st and 3rd positions and oleic acid at the 2nd position, and triglyceride PPO, in which palmitic acid is bonded at the 1st and 2nd positions or the 2nd and 3rd positions and oleic acid is bonded at the 3rd or 1st position, is 4 to 22% by mass relative to the total mass of triglycerides in the oil.

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