Plastic fat composition for bakery and method for producing same

Abstract

To provide a plastic fat composition for bakery which is favorable in plasticity and excellent in temperature stability in a wide temperature range, has a reduced content of saturated fatty acid, and can impart excellent texture to the bakery product.SOLUTION: A plastic fat composition for bakery manufactured according to the following manner, to 70 mass% or larger of fat that is a liquid at 20°C, (A) a specific emulsifier of 5 to 30 mass%, or (B) a specific emulsifier of 3 to 12 mass% and an extremely hydrogenated oil of 2 to 10 mass%, in which a total of a specific emulsifier and extremely hydrogenated oil is 6 mass% or more, are blended, the mixture is added and mixed with a quality improver for bakery, followed by rapidly cooling and kneading to produce.EFFECT: It is possible to impart moist feeling and soft feeling to the texture of the bakery product, and to improve the workability.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to bakery applications of a plastic oil composition comprising a liquid oil having good plasticity and excellent temperature stability over a wide temperature range, capable of imparting a better texture to bakery products, and having a reduced content of saturated fatty acids. [Background technology]

[0002] Plastic fat compositions such as shortening and margarine are used as fats and oils for confectionery and bread making, and their plasticity allows them to be easily dispersed in dough, making it possible to produce confectionery and bread with excellent physical properties. Since plastic fat compositions can freely change shape, they spread in the form of a thin film along the gluten membrane in bread dough, making it easier for the dough to rise during fermentation and providing a crisper bread after baking.

[0003] The plastic fat composition is required to have a desired hardness and good processability, and partially hydrogenated fats and oils obtained by hydrogenating natural animal and vegetable fats and oils and oils and oils with high or medium melting points, such as beef tallow, lard, and palm oil, are used as part of the raw fats and oils. Partially hydrogenated fats and oils contain trans fatty acids produced by isomerizing highly unsaturated fatty acids during hydrogenation, and are said to increase the risk of cardiovascular disease by increasing the amount of LDL in the blood. Therefore, there is a demand for a plastic fat and oil composition that does not contain trans fatty acids.

[0004] Palm oil, a medium melting point (melting point 30 to 40°C) oil, gives shape retention to plastic oil compositions containing it, but it is known that if a large amount is added, it gradually hardens during storage, coarse crystals form, and it melts easily at high temperatures, making it difficult to obtain sufficient plasticity. For this reason, improvements have been made by using transesterified oils, which are obtained by modifying mixed oils containing palm oil through transesterification, in plastic oil compositions (Patent Document 1), and by using triglycerides consisting of specific saturated fatty acids as modifiers for plastic oils using palm oil (Patent Document 2).

[0005] However, palm oil not only contains 45% by mass or more of saturated fatty acids, but also contains 3-monochloropropane-1,2-diol (3-MCPD) fatty acid esters and glycidol fatty acid esters. Although no health hazards have been reported in humans for saturated fatty acids, 3-MCPD fatty acid esters and glycidol fatty acid esters, as with trans fatty acids, it has been pointed out that there are nutritional problems when consumed in large quantities, and with the increasing health consciousness in recent years, there is a demand for the use of oils and fats that can be consumed with greater peace of mind. Similarly, there is a demand for bakery products to have a reduced amount of saturated fatty acids, etc.

[0006] As a plastic oil composition that reduces the content of trans fatty acids, a plastic oil composition containing 30% or more of an oil that is liquid at 20°C and using a polyglycerol fatty acid ester having an esterification rate of 60% or more, an average degree of polymerization of polyglycerol of 4 or more, and the carbon number and content of saturated fatty acids in the constituent fatty acids falling within a specific range (Patent Document 3) is known, and it is shown that the hardness and extensibility of the plastic oil composition produced in the examples were improved.

[0007] In addition, in order to reduce the saturated fatty acids, 3-MCPD fatty acid esters, and glycidol fatty acid esters derived from palm oil, and trans fatty acids derived from partially hydrogenated fats and oils, it is possible to use liquid oils such as salad oil as a bread-making ingredient. However, it is known that liquid or fluid fats have the effect of inhibiting the formation of gluten membranes in bread dough, significantly reducing bread-making properties (Patent Document 4). Specifically, if liquid oil is added at the beginning of the mixing process of bread-making, the dough will not bond well and will not come together easily. If added in the latter half of the mixing process, the liquid oil will slide on the surface of the dough and will not mix well. In addition, in baked goods with a high oil content such as muffins, the use of liquid salad oil has the disadvantage of causing oil stains after baking. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] JP 2010-11799 A [Patent Document 2] International Publication No. 2010 / 119781 [Patent Document 3] JP2013-110975A [Patent Document 4] Japanese Patent Application Publication No. 6-217693 Summary of the Invention [Problem to be solved by the invention]

[0009] The present invention aims to provide a plastic oil composition for bakery use, which is made of a liquid oil having good plasticity over a wide temperature range and excellent physical properties such as temperature stability, and which can improve workability during the production of bakery products and can impart a better texture to bakery products when used in bakery products, and a method for producing the same. [Means for solving the problem]

[0010] As a result of intensive research by the present inventors to solve the above-mentioned problems, it was found that by blending 5 to 30 mass% of a specific polyglycerol fatty acid ester with 70 mass% or more of fats and oils that are liquid at 20°C, completely melting the mixture, and then rapidly cooling and kneading it, a plastic fat and oil composition having good plasticity over a wide temperature range and improved temperature stability can be obtained from fats and oils that are liquid at 20°C, and that a plastic fat and oil composition for bakery use, which is obtained by adding and mixing various bakery quality improving agents, including liquid ones, to this plastic fat and oil composition, not only can it impart a more moist and soft texture to the texture of bakery products, but also improves the workability during the production of bakery products, thereby completing the present invention. Furthermore, as a result of thorough investigation into whether the amount of emulsifier added could be reduced, it was found that by mixing 70% or more by mass of oils and fats that are liquid at 20°C with 3 to 12% by mass of a specific polyglycerol fatty acid ester and 2 to 10% by mass of extremely hardened oil, with the total of the polyglycerol fatty acid ester and the extremely hardened oil being 6% or more by mass, and then completely melting the mixture and rapidly cooling and kneading it, a plastic oil and fat composition was obtained that has good plasticity over a wide temperature range and improved temperature stability from oils and fats that are liquid at 20°C, even with a small amount of emulsifier. This plastic oil composition for bakery use, to which various bakery quality improving materials, including liquid ones, have been added and mixed, can also impart a moister and softer texture to bakery products, improving the workability of the bakery products during production.

[0011] The present invention provides the following (1): or ( 2 ) The present invention relates to a plastic fat composition for bakery use. (1) A mixture of 70% by mass or more of a fat or oil that is liquid at 20°C and (A) a polyglycerol fatty acid ester. 7 or (B) a plastic oil composition containing 3 to 12 mass% of a polyglycerol fatty acid ester and 2 to 10 mass% of an extremely hardened oil, the amount of the polyglycerol fatty acid ester being equal to the amount of the extremely hardened oil or the amount of the polyglycerol fatty acid ester being greater than the amount of the extremely hardened oil, and the total amount of the polyglycerol fatty acid ester and the extremely hardened oil being 6 mass% or more. Medium In 2018, bakery quality improvement materials 50% by mass or less A plastic oil and fat composition for bakeries which is added and mixed with the polyglycerol fatty acid ester has an average degree of polymerization of 6 or more, and contains 90% or more of saturated fatty acids having 16 to 18 carbon atoms out of 100% of the constituent fatty acids, and the plastic oil and fat composition contains 40% by mass or less of saturated fatty acids based on the mass of all constituent fatty acids of the plastic oil and fat composition. (2) The plastic fat composition for bakeries described in (1) above, in which the difference in the common logarithm of the storage modulus at 10°C and 30°C in dynamic viscoelasticity measurement is less than 1.0.

[0012] The present invention provides the following: 3 ) bakery dough, ( 4 ) bakery products, or ( 5 The present invention relates to a method for producing a plastic fat composition for bakery use. ( 3 )(1) above or ( 2 ) A bakery dough comprising the bakery plastic fat composition according to claim 1 . ( 4 )the above( 3 ) A bakery product prepared by heating and cooking the bakery dough described in the above. ( 5 ) (A) polyglycerol fatty acid ester for 70% by mass or more of fats and oils that are liquid at 20°C 7 or (B) a mixture containing 3 to 12 mass% of a polyglycerol fatty acid ester and 2 to 10 mass% of an extremely hardened oil, the amount of the polyglycerol fatty acid ester being equal to the amount of the extremely hardened oil or the amount of the polyglycerol fatty acid ester being greater than the amount of the extremely hardened oil, and the total amount of the polyglycerol fatty acid ester and the extremely hardened oil being 6 mass% or more, the mixture is heated to melt, and then rapidly cooled and kneaded to obtain a quality improving agent for bakery products. 50% by mass or less The method for producing a plastic oil and fat composition for bakery use comprises adding and mixing polyglycerol fatty acid ester and polyglycerol fatty acid esters to produce a plastic oil and fat composition having an average degree of polymerization of 6 or more, a content of saturated fatty acids having 16 to 18 carbon atoms in 100% of the constituent fatty acids being 90% or more, and containing 40% by mass or less of saturated fatty acids relative to the mass of all constituent fatty acids of the plastic oil and fat composition. Effect of the Invention

[0013] According to the present invention, a plastic oil composition can be produced from low-melting-point oils and fats by simple operations, by blending 5 to 30% by mass of a specific emulsifier with 70% by mass or more of an oil that is liquid at 20°C, i.e., low-melting-point oils and fats (oils and fats that are liquid at room temperature), or blending 3 to 12% by mass of a specific emulsifier and 2 to 10% by mass of an extremely hardened oil, and this plastic oil composition has very favorable physical properties in terms of workability, such as good plasticity and good temperature stability over a wide temperature range, little oil staining, and good melting in the mouth. In addition, by adding extremely hardened oil instead of a part of the specific emulsifier, the amount of emulsifier added can be reduced, and the flavor derived from the emulsifier and the cost of the expensive emulsifier can be reduced.

[0014] When this plastic oil composition is used directly in a bakery, bakery products with a good texture can be obtained, but when a bakery quality improver is added to and mixed with this plastic oil composition to form a bakery plastic oil composition, a bakery product with an even better texture can be obtained, with an increased moistness and softness. Furthermore, when wheat flour is replaced with soy flour or the like for the purpose of increasing the dietary fiber content, the texture of the bakery product is usually deteriorated in many cases, but even in this case the texture can be improved.

[0015] Furthermore, when the bakery quality improving agent is liquid or fluid (oligosaccharides, liquid flavors, etc.) or highly hygroscopic powder (candy powder, etc.), adding it to a bakery mix, which is a powder, can cause lumps and solidification, so it is often measured and added separately from the mix when producing bakery products, making the work complicated. In the present invention, by using a bakery plastic oil and fat composition in which a bakery quality improving agent is mixed in advance, the work of measuring the bakery quality improving agent separately when producing bakery products can be eliminated, and further, the dough is easily held together during mixing, and the stickiness of the dough can be suppressed, improving workability.

[0016] Furthermore, in confectioneries with a high oil content (e.g., muffins, etc.), the dough is easier to hold together, stickiness of the dough is suppressed, workability is improved, and oil stains are suppressed, compared to when liquid oils such as salad oil are used. This is believed to be because the plastic oil composition of the present invention has plasticity over a wide temperature range. The plastic oil composition for bakery of the present invention is not only excellent in physical properties as a plastic oil for bakery, but also has a reduced content of saturated fatty acids, making it a plastic oil composition for bakery that is in line with health consciousness. [Brief description of the drawings]

[0017] [Figure 1] Common logarithm (log10X) plot of storage modulus (Pa) of dynamic viscoelasticity measurement results at each temperature of plastic oil composition A used in the present invention [Diagram 2] Common logarithm (log10X) plot of storage modulus (Pa) of dynamic viscoelasticity measurement results at various temperatures for plastic oil composition B used in the present invention DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0018] The plastic fat composition used in the present invention may be in the form of a product such as shortening that does not substantially contain an aqueous phase, or in the form of margarine or fat spread that contains an aqueous phase. "Substantially not containing an aqueous phase" means that the water content (including volatile matter) is 0.5% by mass or less. "Margarine" refers to a fat composition having an oil content of 80% by mass or more, and "fat spread" refers to a fat composition having an oil content of less than 80% by mass. When the plastic oil and fat composition used in the present invention is margarine or fat spread, the content of the water phase is preferably 30% by mass or less.

[0019] The oils and fats that are liquid at 20°C used in the plastic oil and fat composition of the present invention are not limited as long as they are edible low melting point oils and fats. For example, soybean oil, high oleic soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic safflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, almond oil, cashew nut oil, pumpkin seed oil, walnut oil, apricot oil, camellia oil, tea seed oil, perilla oil, olive oil, mustard oil, rice oil, rice bran oil, wheat germ oil, borage oil, avocado oil, kaya oil, sunflower oil, high oleic sunflower oil, fish oil, algae oil and fractionated oils and fats thereof can be mentioned. These oils and fats may be used alone or in combination of two or more.

[0020] Fats and oils with a high content of saturated fatty acids are often those with a melting point of 25° C. or higher, such as palm oil, coconut oil, and butter, and any of the above-mentioned fats and oils that are liquid at 20° C. are preferably used. Fats and oils with a saturated fatty acid content of 35% by mass or less are preferred, more preferably 30% by mass or less, and even more preferably 25% by mass or less.

[0021] The plastic oil-and-fat composition used in the present invention preferably contains 75% by mass or more, more preferably 80% by mass or more, and even more preferably 82% by mass or more of oil-and-fat that is liquid at 20° C. If the content is less than 70% by mass, the plasticity and meltability in the mouth of the plastic oil-and-fat composition are deteriorated. When the plastic fat composition is a shortening, it preferably contains 70 to 95 mass % of fats and oils that are liquid at 20° C., and more preferably 80 to 93 mass %. When the plastic oil-and-fat composition is a margarine or fat spread containing an aqueous phase, it preferably contains 70 to 90 mass % of an oil-and-fat that is liquid at 20°C.

[0022] The hardened oil used in the plastic oil composition of the present invention is not particularly limited, and examples thereof include soybean hardened oil, rapeseed hardened oil, high erucic rapeseed hardened oil, sunflower hardened oil, palm hardened oil, beef tallow hardened oil, lard hardened oil, rice hardened oil, etc. These oils and fats may be used alone or in combination of two or more. Hardened oils are solid oils and fats of 100% saturated fatty acids, so they are suitable for imparting hardness to liquid oils, and the amount of polyglycerol fatty acid ester used as an emulsifier can be reduced.

[0023] The polyglycerol fatty acid ester, which is an emulsifier blended in the plastic oil composition of the present invention, has a content of saturated fatty acids having 16 to 18 carbon atoms of 90% or more out of 100% of the constituent fatty acids. As the saturated fatty acids having 16 to 18 carbon atoms, palmitic acid (16 carbon atoms) and stearic acid (18 carbon atoms) are preferred. The content of palmitic acid is preferably 20 to 40%, more preferably 27 to 37%. The content of stearic acid is preferably 60 to 80%, more preferably 63 to 73%.

[0024] The esterification rate of the polyglycerol fatty acid ester of the present invention is not limited, but is preferably 60% by mass or more, and more preferably 70% by mass or more. The average degree of polymerization of the polyglycerol constituting the polyglycerol fatty acid ester of the present invention is not limited, but is preferably 3 or more, more preferably 6 or more, even more preferably 8 or more, and most preferably 10. Here, the average degree of polymerization (n) can be calculated based on the following formulas (Formula 1) and (Formula 2). Molecular weight=74n+18...(1) Hydroxyl number = 56110(n+2) / molecular weight (2) The polyglycerol fatty acid ester is an esterification product of polyglycerol and fatty acid, and is produced by a known esterification reaction etc. The details of the production method are described in the above-mentioned Patent Document 3.

[0025] In the plastic oil composition used in the present invention, 5 to 30% by mass of polyglycerol fatty acid ester as an emulsifier is blended in 100% by mass. If it is less than 5% by mass, the plasticity of the plastic oil composition is deteriorated and oil stains are observed. If it is 30% by mass or more, the plasticity and melting in the mouth of the plastic oil composition are deteriorated, and the content of saturated fatty acid contained in the plastic oil composition is high because the amount of saturated fatty acid in the polyglycerol fatty acid ester is high.

[0026] When the plastic oil and fat composition used in the present invention is a shortening, it preferably contains 5 to 30% by mass of a polyglycerol fatty acid ester as an emulsifier, more preferably 7% by mass or more, even more preferably 8% by mass or more, and even more preferably 10% by mass or more. It is also more preferably 25% by mass or less, even more preferably 20% by mass or less, and even more preferably 18% by mass or less. When the plastic oil and fat composition is a margarine or fat spread containing an aqueous phase, it is preferable that the polyglycerol fatty acid ester, which is an emulsifier, is contained in an amount of 5 to 30% by mass. More preferably, it is 7% by mass or more, even more preferably, 8% by mass or more, and even more preferably, it is 10% by mass or more. Also, it is more preferably 25% by mass or less, even more preferably, 20% by mass or less, and even more preferably, it is 18% by mass or less.

[0027] Alternatively, 3 to 12% by mass of a polyglycerol fatty acid ester as an emulsifier and 2 to 10% by mass of an extremely hardened oil are blended in 100% by mass of the plastic oil composition of the present invention. By blending the extremely hardened oil, the blending amount of the polyglycerol fatty acid ester as an emulsifier can be reduced, and the flavor derived from the emulsifier can be reduced. In this case, if the polyglycerol fatty acid ester is less than 3% by mass and the extremely hardened oil is less than 3% by mass, the plasticity of the plastic oil composition is poor and oil stains are also common. Therefore, the total of the polyglycerol fatty acid ester and the extremely hardened oil must be 6% by mass or more. If the polyglycerol fatty acid ester is more than 12% by mass and the extremely hardened oil is more than 10% by mass, the melting in the mouth of the plastic oil composition is poor. The amount of the polyglycerol fatty acid ester is more preferably 4 to 10% by mass, and even more preferably 5 to 9% by mass, and the amount of the extremely hardened oil is more preferably 2 to 7% by mass. The ratio of the amounts of the polyglycerol fatty acid ester and the extremely hardened oil is not limited, but it is preferable that the amount of the extremely hardened oil is equal to that of the polyglycerol fatty acid ester, or that the amount of the extremely hardened oil is less than that of the polyglycerol fatty acid ester.

[0028] The plastic oil composition used in the present invention can be produced by a known method. When the plastic fat composition is shortening, fats and oils that are liquid at 20°C are mixed with polyglycerol fatty acid esters, or polyglycerol fatty acid esters and extremely hardened oils, and then melted by heating to 50 to 80°C, preferably 60 to 70°C. The resulting solution is quenched and kneaded in a quenching kneading device to continuously crystallize and knead the fats and oils to obtain a plastic fat composition. Then, it is preferable to temper the mixture at 10 to 30°C for 24 to 72 hours.

[0029] When the plastic fat composition is a margarine or fat spread containing an aqueous phase, fats and oils that are liquid at 20°C are mixed with polyglycerol fatty acid esters, or polyglycerol fatty acid esters and extremely hardened oils, and then heated to 50-80°C, preferably 60-70°C, to melt and form an oil phase. Next, the oil phase and an aqueous phase mainly composed of purified water are mixed and stirred, and the resulting mixture is quenched and kneaded in a quenching kneading device to continuously crystallize and knead the fats and oils to obtain a plastic fat composition. Then, it is preferable to temper the mixture at 10-30°C for 24-72 hours.

[0030] Quenching kneading equipment generally consists of two units: the first unit is a tube-type scraped surface heat exchanger, and the second unit is made of tubes with different structures depending on the type and purpose of the product. For shortening, kneaders with pins on the inner wall and shaft of the tube are used, while for margarine and fat spreads, hollow tubes or tubes with wire mesh inside are used.

[0031] In the present invention, the bakery quality improving agent is mixed and added to a plastic fat composition by a known method to produce the bakery plastic fat composition of the present invention. There are no particular limitations on the process for adding the bakery quality improving agent, and the agent may be mixed in advance with fats and oils that are liquid at 20°C, or may be added in a process of mixing fats and oils that are liquid at 20°C with a polyglycerol fatty acid ester, or a polyglycerol fatty acid ester with an extremely hardened oil, and heating and melting the mixture, or may be added in a process of quenching and kneading using a quenching kneading device, or in a process of tempering at 10 to 30°C, or may be added after the production of a plastic fat and oil composition.

[0032] Bakery quality improving agent of the present invention What is , emulsifiers such as glycerin fatty acid esters, sucrose fatty acid esters, etc., oxidizing agents such as ascorbic acid, potassium bromate, etc., reducing agents such as cystine, glutathione, etc., carbohydrates such as oligosaccharides, powdered starch syrup, starch hydrolysates, dextrin, carboxymethylcellulose, starch, thickening polysaccharides, etc., enzymes such as amylase, β-amylase, α-amylase, xylanase, protease, etc., fragrances such as oil-based and essence-based liquid fragrances, powdered fragrances, pigments such as liquid dyes, powdered dyes, etc., or Yeast Food Say Preferred are carbohydrates, enzymes, flavors, and colorings, and in particular, oligosaccharides, powdered starch syrup, and carboxymethylcellulose are used as carbohydrates, β-amylase as enzymes, liquid flavors as flavors, and liquid colorings as colorings. By mixing these bakery quality improving agents into the plastic oil and fat composition for bakery in an amount of 50% by mass or less, preferably 20 to 30% by mass, the additive effect of the plastic oil and fat composition and the improving agent can impart a moister and softer texture to the bakery products.

[0033] According to the present invention, when liquid or fluid oligosaccharides, liquid flavors, etc. are mixed into a plastic fat composition, the resulting plastic fat composition for bakery products is softer overall but maintains its plasticity. When the bakery quality improving agent is a liquid or highly hygroscopic powder, mixing it into a powdery bakery mix will cause lumps or solidification, but the use of the plastic fat composition for bakery products of the present invention to which the bakery quality improving agent has been added in advance will improve the workability during the manufacture of bakery products.

[0034] The plastic oil and fat composition for bakery of the present invention is used for rolling in and kneading in confectionery or bread making. For rolling in, it means that it is folded into confectionery or bread dough, and for kneading, it means that it is kneaded into confectionery or bread dough. Bakery dough using the plastic oil and fat composition for bakery of the present invention is mainly composed of wheat flour, and may also contain other grain flours that are usually mixed into bakery dough. For example, barley flour, rye flour, oat flour, corn flour, white sorghum flour, soybean flour (kinako), mung bean flour, buckwheat flour, amaranth flour, millet flour, foxtail millet flour, barnyard millet flour, and rice flour can be mentioned.

[0035] The bakery dough may contain conventionally known ingredients in addition to the cereal flour and the bakery plastic fat composition of the present invention, such as carbohydrates such as sugar, glucose, maltose, isomerized sugar, starch syrup, powdered syrup, oligosaccharides, dextrin, sugar alcohols, starch, and processed starch, fats and oils such as butter, lard, salad oil, margarine, and shortening, proteins other than gluten such as skim milk powder and dried eggs, and yeast, baking powder, thickening polysaccharides, salt, calcium salts, seasonings, flavorings, vitamin C, emulsifiers, yeast food, and the like.

[0036] Bakery products produced using the plastic oil and fat composition for bakeries of the present invention are not particularly limited as long as they are products produced by heating dough prepared mainly from wheat flour, such as bread, yeast donuts, pizza, Chinese steamed buns, and other baked goods, cookies, sables, biscuits, madeleines, muffins, donuts, sponge cakes, pies, and pancakes.

[0037] Next, the present invention will be described in detail based on examples, but the present invention is not limited to these examples. In the following examples, "%" means "% by mass" unless otherwise specified. EXAMPLES

[0038] 1. Preparation of plastic oil composition A In the examples or comparative examples shown as test examples, emulsifier A and emulsifier B were used as polyglycerol fatty acid esters. Emulsifier A is the polyglycerol fatty acid ester of the present invention (HLB 1.7, melting point 53°C, palmitic acid 32%, stearic acid 67%, manufactured by Riken Vitamin Co., Ltd.). Emulsifier B is a polyglycerol fatty acid ester (trade name TAISET50, palmitic acid 2%, stearic acid 58%, manufactured by Taiyo Kagaku Co., Ltd.) that does not fall under the polyglycerol fatty acid ester of the present invention. The fatty acid compositions of emulsifiers A and B were measured by the following fatty acid analysis method.

[0039] The fats and oils used in the following examples and their respective amounts of saturated fatty acids are as follows. The amount of saturated fatty acids was measured by the fatty acid analysis method described below. Canola oil (Showa Sangyo Co., Ltd.): 6.2% by mass Cottonseed oil (Showa Sangyo Co., Ltd.): 21.2% by mass High oleic acid sunflower oil (Showa Sangyo Co., Ltd.): 6.9% by mass Olive oil (Showa Sangyo Co., Ltd.): 13.7% by mass Palm olein (IV60) (Showa Sangyo Co., Ltd.): 41.9% by mass Palm olein (IV67) (Showa Sangyo Co., Ltd.): 36.6% by mass Palm mid-melting point fractionated oil (IV45) (Taiyo Yushi Co., Ltd.): 55.1% by mass All of the hardened oils were manufactured by Yokoseki Oil Industries Co., Ltd., and had a saturated fatty acid content of 100% by mass.

[0040] [Analysis method] The fatty acid composition and saturated fatty acid content were analyzed by measuring the samples using capillary gas chromatography in accordance with the Standard Method for Analysis of Fats, Oils and Related Materials 2.4.2.3-2013, Fatty Acid Composition.

[0041] The dynamic viscoelasticity measurements were performed using an Anton Paar Modular Compact Rheometer MCR102. The jig was a 25 mm parallel plate jig, with a gap of 1 mm, a frequency of 1.0 rad / sec, and a strain of 0.05%, and the temperature of the sample was raised from 5°C to 50°C at a rate of 2°C per minute to measure the temperature-dependent storage modulus (Pa) of the sample.

[0042] The breaking stress (g) was measured using a Texture Analyser TA TXplus manufactured by Eiko Seiki Co., Ltd. The temperature of the sample filled in the container was adjusted to 15℃ and 25℃, respectively, and the breaking stress (g) was measured when the jig with a diameter of 1mm was penetrated 12mm from the surface at 0.5mm / sec.

[0043] [Evaluation Criteria] (1) Plasticity evaluation The plasticity of the sample when it was spread on a piece of paper was evaluated by a panel of five experts according to the following criteria. The evaluation score was determined by consensus of the five experts. Evaluation criteria ◎: Very good ○: Good △: Somewhat bad ×: Bad

[0044] (2) Oil stain evaluation A room temperature sample was taken with a spatula and spread on a piece of paper, after which the oil seepage was visually evaluated by a panel of five experts according to the following criteria. The consensus of the five experts was used to determine the evaluation score. Evaluation criteria ◎: No oil stains, very good condition ○: Good with little oil stains △: Oil stains are visible, but within acceptable limits ×: Many oil stains, poor quality

[0045] (3) Evaluation of melting in the mouth A sensory evaluation was carried out by a panel of 10 experts according to the following criteria, and the average value was calculated and rounded off to one decimal place to obtain the evaluation score. Evaluation criteria 5: Very good 4: Good 3: Tolerance 2: Somewhat bad 1: Bad

[0046] [Method for producing plastic oil composition A] The fats and oils and emulsifiers were mixed in the blending ratios of Test Examples 1-1 to 1-18 shown in Tables 2 and 3 below, completely melted at 60°C, and then quenched and kneaded in a quenching kneader. AGI HOMOMIXER 2M-1 manufactured by Primix Corporation was used as the quenching kneader, and the mixture was cooled from 60°C to 20°C under conditions of a refrigerant temperature of -10°C, a paddle mixer at 150 rpm, and a homomixer at 10,000 rpm to produce plastic fat and oil compositions A of Test Examples 1-1 to 1-18. The saturated fatty acid content, dynamic viscoelasticity, and breaking stress of each plastic oil composition A were measured by the above-mentioned analytical methods, and the plasticity, oil staining, and melting in the mouth were evaluated according to the above-mentioned evaluation criteria. Test Examples 1-1 to 1-7, 1-9 to 1-11, 1-15, and 1-16 correspond to examples of the present invention, and Test Examples 1-8, 1-12 to 1-14, 1-17, and 1-18 correspond to comparative examples.

[0047] Table 1 shows the analysis and evaluation results for Snow Brand Hokkaido Butter, Salt-Free (Megmilk Snow Brand Co., Ltd.) as Reference Example 1-1 and Premix Oil 150 (Showa Sangyo Co., Ltd.), a shortening, as Reference Example 1-2. In addition, the following Tables 2 and 3 show the blending ratio of the oil and the emulsifier for each of the oil and fat compositions produced in Test Examples 1-1 to 1-18, as well as the analysis results and evaluation results thereof.

[0048] [Table 1]

[0049] [Table 2] [Table 3]

[0050] [Analysis results] The content of saturated fatty acid relative to the mass of all constituent fatty acids was measured for each plastic oil composition A. Since the emulsifier of the present invention has a high saturated fatty acid content, the plastic oil composition had a tendency to have a higher saturated fatty acid content as the blending amount of the emulsifier increased, but the saturated fatty acid content was 40 mass% or less in all of Test Examples 1-1 to 1-11, which used only oils and fats that were liquid at 20°C. On the other hand, the saturated fatty acid content in Test Examples 1-12 to 1-14, which used palm oil and palm-derived oils and fats (palm olein, palm oil mid-melting point fractionated oils and fats), was 40% or more.

[0051] Next, the storage modulus (Pa) of the dynamic viscoelasticity of the plastic oil composition was measured while changing the temperature. The storage modulus was plotted on the vertical axis against the temperature on the horizontal axis, and expressed as a common logarithm (log 10 X) is shown in Figure 1. For reference, the measurement results for butter (Reference Example 1) are also shown, and the storage modulus decreased rapidly above 25°C. The range of room temperatures was set to 10°C to 30°C, and the common logarithm of the storage modulus (Pa) of the samples at 10°C and 30°C, as well as the difference between these values, are shown in Tables 1 to 3. In Test Examples 1-1 to 1-12 and 1-18, the difference between these values ​​was less than 1, indicating that the samples were not easily affected by temperature changes and maintained stable dynamic viscoelasticity. On the other hand, in Test Examples 1-15 and 1-16, which are also shown in Figure 1, the difference between the common logarithms of the storage modulus (Pa) at 10°C and 30°C was 1 or more, indicating that the dynamic viscoelasticity was unstable due to the influence of temperature changes within the everyday temperature range.

[0052] The breaking stress is a stress against a vertical force and is an index of hardness. When this value was high and the plastic oil composition was too hard (for example, Test Examples 1-8 and 1-14), the oil did not stretch and the plasticity was poorly evaluated.

[0053] [Evaluation Results] The plastic fat composition of the present invention was highly evaluated in terms of plasticity, oil staining, and melting in the mouth, particularly when it contained 85 to 90% by mass of fats and oils that were liquid at 20° C. and 15 to 10% by mass of polyglycerol fatty acid ester. In addition, the plastic fat composition of the present invention with other blending amounts also had good evaluations in terms of plasticity, oil staining, and melting in the mouth overall.

[0054] 2. Production of bakery plastic fat composition A In the same manner as in 1. Production of plastic fat composition A, canola oil and an emulsifier were mixed in the ratios shown in Table 4 below, completely melted at 60°C, and then quenched and kneaded in a quenching kneading device to produce a plastic fat composition. Each material was added to this plastic fat composition in the ratios shown in Table 4 below and mixed in a mixer to produce nine types of fat mixes A to I, which are plastic fat compositions for bakeries of the present invention. The plasticity of the fat mixes was evaluated according to the plasticity evaluation criteria described in 1. Production of plastic fat composition A. The evaluation results are shown in Table 4.

[0055] [Table 4]

[0056] 3. Bread production and evaluation The basic recipe for the roll mix is ​​shown in Table 5. Rolls were produced using the recipe shown in Table 6.

[0057] Manufacturing conditions For Reference Example 3-1 and Test Examples 3-1, 3-3 to 3-12, the raw materials in Table 5 were added to a mixer, and mixed at low speed for 4 minutes and at medium speed for 8 minutes, and then shortening, salad oil, or oil and fat mix was added and mixed at low speed for 3 minutes 30 seconds to 5 minutes and at medium speed for 7 to 9 minutes (kneading temperature 24 ° C.). For Test Example 3-2, the raw materials in Table 5 and oligosaccharides were added to a mixer, and mixed at low speed for 4 minutes and at medium speed for 8 minutes, and then shortening was added and mixed at low speed for 3 minutes 30 seconds to 5 minutes and at medium speed for 7 to 9 minutes (kneading temperature 24 ° C.). The obtained dough was fermented for 5 minutes at 27 ° C. and humidity 80%, divided into 70 g, and rolled. After resting for 10 minutes, the dough was shaped and proofed at 38°C and 85% humidity for 60 minutes, and then baked at 200°C for 10 minutes to obtain roll bread. The obtained roll bread was subjected to the following evaluations. The evaluation results are shown in Table 6. Test Examples 3-3 to 3-12 correspond to examples of the present invention, and Test Examples 3-1 and 3-2 correspond to comparative examples.

[0058] (1) Workability evaluation The workability of the roll bread was evaluated based on the ease of the dough coming together and the stickiness of the dough. A panel of 10 experts conducted a sensory evaluation based on the following criteria, and the average score was calculated and rounded off to one decimal place to obtain the evaluation score. Evaluation criteria 5: Very good 4: Good 3: Tolerance 2: Bad 1: Very bad

[0059] (2) Moisturizing The moist texture of the roll bread was evaluated by a sensory panel of 10 experts according to the following criteria, and the average score was calculated and rounded off to one decimal place to obtain the score. Evaluation criteria 5: Very good, with sufficient moisturizing effect 4: Moderately moist and good 3: Slightly moist, acceptable range 2: Not very moisturizing, a little bad 1: Almost no moist feeling, bad (3) Softness A sensory evaluation was conducted on the softness of the texture of the roll bread. A panel of 10 experts conducted the sensory evaluation based on the following criteria, and the average score was calculated and rounded off to one decimal place to obtain the score. Evaluation criteria 5: Very good, with a soft feel 4: Moderately soft and good 3: Slightly soft, acceptable range 2: Not very soft, a little bad 1: Almost no softness, bad (4) Flavor A sensory evaluation was conducted on the flavor of the above roll bread. A panel of 10 experts conducted the sensory evaluation based on the following evaluation criteria, and the average value was calculated and rounded off to one decimal place to obtain the evaluation score. Evaluation criteria 5: Very good 4: Good 3: Tolerance 2: Somewhat bad 1: Bad [Table 5] [Table 6]

[0060] In the test examples 3-3 to 3-12 in which the fat and oil mixes A to I were added, the evaluation of workability was particularly high. In addition, the evaluation of moist feeling, soft feeling, and flavor was also good. On the other hand, in the test example 3-1 in which the liquid oil salad oil was added, the dough was difficult to gather in the mixing process, the dough was sticky, and the workability was very poor. In the test example 3-2 in which shortening and oligosaccharides were added separately, the moist feeling and soft feeling were felt, and the flavor was good. However, lumps were generated in the process of adding oligosaccharides to the raw materials, the dough was difficult to gather in the mixing process, the dough was sticky, and the workability was poor. It was found that when the fat and oil mix of the present invention was blended, the texture of the bread was given a moist feeling and a soft feeling, the flavor was good, and the workability during the production of bread was improved.

[0061] Furthermore, when soy flour or rice flour is added to adjust the nutritional components, the moistness and softness may be impaired as shown in Test Examples 3-13 and 3-14. Test Examples 3-15 and 3-16, in which part of the wheat flour was replaced with soy flour or rice flour and the fat mix of the present invention was added, had a good moistness and softness equivalent to Test Example 3-2, which used 100% wheat flour, as shown in Table 7. [Table 7]

[0062] 4. Production and evaluation of muffins Muffins were made with the formulation shown in Table 8. Manufacturing method Whole eggs, sugar, salt, and milk were mixed. Sieved wheat flour and baking powder were added. Next, salad oil or margarine melted at about 50°C and oil mix were added and mixed. 90g was dispensed into paper cases and baked in an oven. The baking conditions were 200°C for 20 minutes. After baking, the muffins were stored at 25°C for 24 hours. The obtained muffins were evaluated as follows. The evaluation results are shown in Table 8. Test Examples 4-2 to 4-4 correspond to examples of the present invention, and Test Example 4-1 corresponds to a comparative example.

[0063] (1) Moisturizing The moist texture of the muffins was evaluated by a sensory panel of 10 experts according to the following criteria, and the average score was calculated and rounded off to one decimal place to obtain the score. Evaluation criteria 5: Very good, with sufficient moisturizing effect 4: Moderately moist and good 3: Slightly moist, acceptable range 2: Not very moisturizing, a little bad 1: Almost no moist feeling, bad (2) Flavor A sensory evaluation was conducted on the flavor of the above muffins. A panel of 10 experts conducted the sensory evaluation based on the following evaluation criteria, and the average value was calculated and rounded off to one decimal place to obtain the evaluation score. Evaluation criteria 5: Very good 4: Good 3: Tolerance 2: Somewhat bad 1: Bad (3) Oil stains The muffins were evaluated for oil stains. A panel of 10 experts performed a sensory evaluation based on the following criteria, and the average value was calculated and rounded off to one decimal place to obtain the evaluation score. Evaluation criteria 5: No oil stains on the paper case, very good condition 4: Almost no oil stains on the paper case, in good condition 3: There is some oil staining on the paper case, but it is within the acceptable range. 2: There is oil stain on the paper case, it is in a bad condition 1: There are many oil stains on the paper case, it is bad.

[0064] [Table 8]

[0065] In Test Example 4-1, in which liquid oil, salad oil, was added, oil stains were observed. Test Examples 4-2 to 4-4 showed particularly little oil stains and were highly evaluated.

[0066] In addition, when soy flour or rice flour is added to adjust the nutritional content, the moist feeling may be lost as shown in Test Examples 4-5 and 4-6. Test Examples 4-7 and 4-8, in which part of the wheat flour was replaced with soy flour or rice flour and the fat and oil mix of the present invention was added, had a good moist feeling equivalent to Test Example 4-2, which used 100% wheat flour, as shown in Table 9. [Table 9] EXAMPLES

[0067] 5. Production of plastic oil composition B The fats and oils and emulsifiers were mixed in the blending ratios of Test Examples 5-1 to 5-13 shown in Table 10 below, completely melted at 60°C, and then quenched and kneaded in a quenching kneading device. As the quenching kneading device, AGI HOMOMIXER 2M-1 manufactured by Primix Corporation was used, and the mixture was cooled from 60°C to 10°C under conditions of a refrigerant temperature of -10°C, a paddle mixer at 150 rpm, and a homomixer at 8500 rpm, and tempered at 25°C for 24 hours to produce plastic fat and oil compositions B of Test Examples 5-1 to 5-13. The fats and oils and emulsifiers used were those described in Example 1. The saturated fatty acid content, dynamic viscoelasticity, and breaking stress of each plastic oil composition B were measured using the analytical methods described in Example 1, and the plasticity, oil staining, and melting in the mouth were evaluated using the evaluation criteria described in Example 1. Test Examples 5-2 to 5-7 and 5-9 to 5-12 correspond to examples of the present invention, and Test Examples 5-1, 5-8, and 5-13 correspond to comparative examples.

[0068] Table 10 below shows the blending ratio of each of the fats and oils and the emulsifier for the plastic fat compositions B of Test Examples 5-1 to 5-13 produced, as well as the analysis results and evaluation results. [Table 10]

[0069] [Analysis results] The content of saturated fatty acids relative to the mass of all constituent fatty acids was measured for each plastic oil composition B. Since the saturated fatty acid content of the emulsifier of the present invention was high and the saturated fatty acid content of the extremely hardened oil was 100 mass%, the saturated fatty acid content of the plastic oil composition tended to increase as the blending amounts of the emulsifier and the extremely hardened oil increased, but the saturated fatty acid content was 40 mass% or less in all of Test Examples 5-1 to 5-13.

[0070] Next, the storage modulus of the dynamic viscoelasticity of the plastic oil composition was measured while changing the temperature. The storage modulus was plotted on the vertical axis against the temperature on the horizontal axis in common logarithm (log 10 X) is shown in Figure 2. The range of room temperature was set to 10°C to 30°C, and the results of the storage modulus of the samples at 10°C and 30°C were converted to common logarithms, and the difference between these values ​​is shown in Table 10. In Test Examples 5-1 to 5-12, the difference between the values ​​was less than 1, indicating that the samples were not easily affected by temperature changes and maintained stable dynamic viscoelasticity. On the other hand, in Test Example 5-13, which is also shown in Figure 2, the difference between the common logarithms of the storage modulus at 10°C and 30°C was 1 or more, indicating that the dynamic viscoelasticity was unstable due to the influence of temperature changes within the everyday temperature range.

[0071] The breaking stress is a stress against a vertical force, and is an index of hardness. At both 25°C and 15°C, Test Examples 5-2 to 5-12 had a moderate breaking stress, and it was confirmed that the oil was easily spread and had good plasticity. Test Example 5-1 had a low breaking stress and poor plasticity. In addition, the evaluation of oil staining was also poor.

[0072] [Evaluation Results] The plastic fat composition of the present invention, especially when 80 to 93% by mass of fats and oils that are liquid at 20°C, 5 to 11% by mass of polyglycerol fatty acid ester, and 2 to 9% by mass of extremely hardened oil, were highly evaluated in terms of plasticity, oil staining, and melting in the mouth. In addition, the plastic fat composition of the present invention with other blending amounts was also generally good in terms of plasticity, oil staining, and melting in the mouth. Test Example 5-1, which was blended with 94.2% by mass of fats and oils that are liquid at 20°C, 2.9% of polyglycerol fatty acid ester, and 2.9% of extremely hardened oil, was very poor in terms of plasticity and oil staining. Test Example 5-8, which was blended with 76% by mass of fats and oils that are liquid at 20°C, 13% of polyglycerol fatty acid ester, and 11% of extremely hardened oil, was very good in terms of plasticity and oil staining, but was poor in terms of melting in the mouth. Test Example 5-13, which used palm oil, contained 1.5% polyglycerol fatty acid ester, and 1.5% extremely hardened oil, was evaluated as having a low oil staining rating. When 96% by mass of oil that is liquid at 20°C, 1.5% by mass of extremely hardened oil, and 2.5% by mass of polyglycerol fatty acid ester were mixed, the oil did not solidify, and it was not possible to evaluate the composition as a plastic oil composition.

[0073] 6. Production of plastic fat composition B for bakery use In the same manner as in 4. Production of Plastic Fat Composition B, canola oil, emulsifier, and extremely hardened oil were mixed in the ratios shown in Table 11 below, completely melted at 60°C, and then rapidly cooled and kneaded in a rapid-cooling kneading device to produce a plastic fat composition. Each material was added to this plastic fat composition in the ratios shown in Table 11 below and mixed in a mixer to produce nine types of fat mixes J to R, which are plastic fat compositions B for bakeries of the present invention. The plasticity of the fat mixes was evaluated according to the plasticity evaluation criteria described in 1. Production of Plastic Fat Composition A. The evaluation results are shown in Table 11. [Table 11]

[0074] 7. Bread production and evaluation Roll bread was produced according to the formulation shown in Table 12. Manufacturing conditions For Reference Example 7-1 and Test Examples 7-1, 7-3 to 7-12, the raw materials in Table 5 were added to a mixer, and mixed at low speed for 4 minutes and at medium speed for 8 minutes, and then shortening, salad oil, or oil and fat mix was added and mixed at low speed for 3 minutes 30 seconds to 5 minutes and at medium speed for 7 to 9 minutes (kneading temperature 24 ° C.). For Test Example 7-2, the raw materials in Table 5 and oligosaccharides were added to a mixer, and mixed at low speed for 4 minutes and at medium speed for 8 minutes, and then shortening was added and mixed at low speed for 3 minutes 30 seconds to 5 minutes and at medium speed for 7 to 9 minutes (kneading temperature 24 ° C.). The obtained dough was fermented for 5 minutes at 27 ° C. and humidity 80%, divided into 70 g, and rolled. After a bench time of 10 minutes, the dough was shaped, and proofed at 38°C and 85% humidity for 60 minutes, and then baked at 200°C for 10 minutes to obtain roll bread. Test Examples 7-3 to 7-12 correspond to examples of the present invention, and Test Examples 7-1 and 7-2 correspond to comparative examples. The roll breads produced in Reference Example 7-1 and Test Examples 7-1 to 7-12 were evaluated according to the evaluation items described in "3. Production of bread and its evaluation." The evaluation results are shown in Table 12.

[0075] [Table 12]

[0076] In the test examples 7-3 to 7-12 in which the fat and oil mixes J to R were added, the evaluation of workability was particularly high. In addition, the evaluation of moist feeling, soft feeling, and flavor was also good. On the other hand, in the test example 7-1 in which the liquid oil salad oil was added, the dough was difficult to gather in the mixing process, the dough was sticky, and the workability was very poor. In the test example 7-2 in which shortening and oligosaccharides were added separately, the moist feeling, soft feeling, and flavor were good, but lumps were generated in the process of adding oligosaccharides to the raw materials, the dough was difficult to gather in the mixing process, the dough was sticky, and the workability was poor. It was found that when the fat and oil mix of the present invention was blended, the texture of the bread was given a moist feeling and a soft feeling, the flavor was good, and the workability during the production of bread was good.

[0077] Furthermore, when soy flour or rice flour is added to adjust the nutritional components, the moistness and softness may be impaired as shown in Test Examples 7-13 and 7-14. Test Examples 7-15 and 7-16, in which part of the wheat flour was replaced with soy flour or rice flour and the fat mix of the present invention was added, had a moistness and softness equivalent to that of Test Example 7-2, which used 100% wheat flour, as shown in Table 13. [Table 13]

[0078] 8. Production and evaluation of muffins Muffins were produced according to the formulation shown in Table 14. The production method was the same as that described in 4. Production and evaluation of muffins above. The obtained muffins were evaluated according to the evaluation items described in 4. Production and evaluation of muffins above. The evaluation results are shown in Table 14. Test Examples 8-2 to 8-4 correspond to examples of the present invention, and Test Example 8-1 corresponds to a comparative example.

[0079] [Table 14]

[0080] In Test Example 8-1, in which liquid oil, salad oil, was added, oil stains were observed. Test Examples 8-2 to 8-4 showed particularly little oil stains and were highly evaluated.

[0081] In addition, when soy flour or rice flour is added to adjust the nutritional content, the moist feeling may be lost as shown in Test Examples 8-5 and 8-6. Test Examples 8-7 and 8-8, in which part of the wheat flour was replaced with soy flour or rice flour and the fat mix of the present invention was added, had a good moist feeling equivalent to Test Example 8-2, which used 100% wheat flour, as shown in Table 15. [Table 15] [Industrial Applicability]

[0082] According to the present invention, a plastic oil and fat composition for bakery use is obtained by adding and mixing a bakery quality improving agent to a plastic oil and fat composition produced by blending 5 to 30 mass% of a specific emulsifier with 70 mass% or more of a liquid oil and fat at 20°C, or blending 3 to 12 mass% of a specific emulsifier and 2 to 10 mass% of an extremely hardened oil (provided that the total of the specific emulsifier and the extremely hardened oil is 6 mass% or more). The plastic fat composition for bakery products produced in this manner has good plasticity over a wide temperature range, has physical properties that make it very easy to work with, and has a reduced content of saturated fatty acids, which can impart a moist and soft texture to bakery products.

[0083] Furthermore, when the bakery quality improving agent is liquid or fluid (oligosaccharides, liquid flavorings) or highly hygroscopic powder (powdered candy, etc.), adding it to a bakery mix, which is a powder, can cause lumps and solidification, so it is often measured and added separately from the mix when producing bakery products, making the work complicated. In the present invention, by using a plastic oil and fat composition for bakery in which a bakery quality improving agent is mixed, the dough is easily held together during mixing and the stickiness of the dough can be suppressed, resulting in good workability.

Claims

1. The composition comprises 70% by mass or more of an oil or fat that is liquid at 20°C, and (A) 7 to 30% by mass of a polyglycerol fatty acid ester, or (B) 3 to 12% by mass of a polyglycerol fatty acid ester and 2 to 10% by mass of an extremely hardened oil, the amount of the polyglycerol fatty acid ester being equal to the amount of the extremely hardened oil or the amount of the polyglycerol fatty acid ester being greater than the amount of the extremely hardened oil, and the total amount of the polyglycerol fatty acid ester and the extremely hardened oil being 6% by mass or more, A plastic fat composition for bakery use, comprising a plastic fat composition containing a bakery quality improving agent in an amount of 50% by mass or less, the polyglycerol fatty acid ester has an average degree of polymerization of 6 or more, and contains 90% or more of saturated fatty acids having 16 to 18 carbon atoms in 100% of the constituent fatty acids; A plastic fat composition for bakeries, comprising a plastic fat composition containing 40% by mass or less of saturated fatty acids relative to the mass of all constituent fatty acids of the plastic fat composition.

2. The plastic fat composition for bakeries according to claim 1, wherein the difference in common logarithm of storage modulus at 10°C and 30°C in dynamic viscoelasticity measurement is less than 1.

0.

3. A bakery dough comprising the bakery plastic fat composition according to claim 1 or 2.

4. A bakery product obtained by cooking the dough according to claim 3.

5. For 70% by mass or more of fats and oils that are liquid at 20 ° C., 1. A method for producing a plastic oil and fat composition for bakery products, comprising mixing (A) 7 to 30% by mass of a polyglycerol fatty acid ester, or (B) 3 to 12% by mass of a polyglycerol fatty acid ester and 2 to 10% by mass of an extremely hardened oil, the amount of the polyglycerol fatty acid ester being equal to the amount of the extremely hardened oil or the amount of the polyglycerol fatty acid ester being greater than the amount of the extremely hardened oil, and the total amount of the polyglycerol fatty acid ester and the extremely hardened oil being 6% by mass or more, heating to melt the mixture, rapidly cooling and kneading the mixture, and adding and mixing 50% or less by mass of a bakery quality improving agent, The polyglycerol fatty acid ester has an average degree of polymerization of 6 or more, and the content of saturated fatty acids having 16 to 18 carbon atoms in 100% of the constituent fatty acids is 90% or more, A method for producing a plastic oil composition for bakery use, comprising producing a plastic oil composition containing 40% by mass or less of saturated fatty acids relative to the mass of all constituent fatty acids of the plastic oil composition. A method for manufacturing something.

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