Plastic fat composition and food using the same

Abstract

To provide a plastic oil and fat composition with suppression of generation of articles and stiff feeling.SOLUTION: A plastic oil and fat composition contains triacyl glycerol in which three fatty acid are ester bound to one molecule of glycerol and satisfies following formulae (1) and (2). Formula (1):1.5 mass%≤[total content (mass%) of LaP2 and LaS2 in oil and fat of the plastic oil and fat composition]≤6.0 mass%.(2): 0.2≤[[total content (mass%) of POP, POS and SOS in oil and fat of the plastic oil and fat composition] / [total content of LaP2 and LaS2]≤6.0, wherein LaP2 represents triacyl glycerol in which two molecules of P and one molecule of La bind to one molecule of glycerol, LaS2 represents triacyl glycerol in which 2 molecules of S and one molecule of La bind to one molecule of the glycerol, POP represents triacyl glycerol in which P binds to a first position and a third position of one molecule of the glycerol and O binds to a second position, POS represents triacyl glycerol in which P binds to a first position of one molecule of the glycerol, O binds to a second position, and S binds to a third position, and triacyl glycerol in which S binds to a first position of one molecule of the glycerol, O binds to a second position, and P binds to a third position, SOS represents triacyl glycerol in which S binds to a first position and a third position of one molecule of the glycerol and O binds to a second position, La represents lauric acid, P represents palmitic acid, S represents stearic acid, and O represents oleic acid.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

[0002] Conventionally, plasticized oil and fat compositions such as margarine, fat spread, and shortening are produced through a process of cooling and kneading raw oil and fat that has been heated and melted. In the plasticized oil and fat composition, oil and fat crystals are formed through these processes, and the formation of a network of such oil and fat crystals results in plasticity suitable for kneading applications such as bread, confectionery, and cooked foods, as well as for roll-in, filling, or topping applications.

[0003] On the other hand, it is known that there are several problems that are considered to be caused by the change in the oil and fat crystals of the plasticized oil and fat composition over time after production. The first is the phenomenon of the entire plasticized oil and fat composition becoming hard. This impairs the plasticity of the plasticized oil and fat composition, making it difficult to knead the plasticized oil and fat composition into dough, roll it in, extrude it as a filling, or spread it, and may also result in poor melt-in-the-mouth. The second is the phenomenon of fine roughness occurring in the plasticized oil and fat composition. This may particularly deteriorate the texture and gloss in filling applications. The third is the phenomenon of granular structures (lumps) about 1 to 5 mm in size appearing in the plasticized oil and fat composition. Since such lumps remain when kneading the plasticized oil and fat composition into dough or rolling it in, they may have an adverse effect on the formation of the dough, appear on the surface of the product when extruded as a filling or spread, reducing the product value and deteriorating the melt-in-the-mouth.

[0004] In recent years, palm oil has been used as an oil and fat raw material for plasticized oil and fat compositions. Palm oil has an appropriate hardness among vegetable oils and fats, is inexpensive, and has a stable supply, so it is required to be widely utilized. However, palm oil is known to have a slow crystallization rate because it contains a large amount of triacylglycerol (POP) in which P is bonded to the 1st and 3rd positions of one molecule of glycerol and O is bonded to the 2nd position. Therefore, plastic fat compositions using palm oil had problems such as being likely to become hard and the crystals coarsening over time, resulting in granular lumps called "bushi".

[0005] Therefore, in order to solve such problems and utilize palm oil, attempts have been made to improve the physical properties of plastic fat compositions by using palm oil and transesterified oil. For example, Patent Document 1 discloses a kneading oil composition that specifies the composition of triglyceride and contains a transesterified oil using lauric oils and palm oils in a specific ratio. In addition, Patent Document 2 discloses that a plastic fat composition containing palm oil, lauric oil, and an oil with a melting point of 50°C or higher without using a transesterified oil, and specifying the content of a specific triglyceride and the content of lauric acid in the constituent fatty acids, is less likely to produce "bushi" or roughness during storage.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0007] However, in the technology described in Patent Document 1, although the effect of suppressing the change in hardness is observed, there is still room for improvement in suppressing the generation of "bushi" during refrigerated storage. In addition, in the technology described in Patent Document 2, the problem of suppressing the generation of mold during refrigerated storage has not been recognized, and since it contains fats and oils with a melting point of 50°C or higher, the melt-in-the-mouth property is poor, and it is not particularly suitable for filling and spreading applications.

[0008] Generally, plasticized oil and fat compositions have different resistance to bacteria depending on their uses, the types, amounts of auxiliary materials contained, the strength of emulsification, etc., so it is important to conduct studies according to storage conditions and usage conditions. As a result of verifying the problems considered to be caused by the oil and fat crystals of the plasticized oil and fat composition, the present inventors examined the oil and fat formulation and storage conditions in cases where the whole changes to hard, cases where roughness occurs, and cases where mold occurs, and particularly conducted intensive studies on the cause of mold generation. As a result, it was found that in addition to POP contained in palm oil, POS and SOS, which are symmetric triacylglycerols, tend to cause mold. In particular, POS and SOS have a higher melting point than POP and are considered to be highly likely to contribute to the generation of mold. Furthermore, when using an interesterified oil with lauric oil-based fats and oils as part of the raw materials to suppress changes in the hardness of the plasticized oil and fat composition, it was found that the generation of mold becomes more prominent particularly during refrigerated storage.

[0009] Therefore, in the present invention, when using palm oil and an interesterified oil with lauric oil-based fats and oils as part of the raw materials, further studies were conducted from the viewpoint of suppressing the generation of mold and suppressing the feeling of greasiness due to hardening over time. As a result, it was found that it is extremely effective to control the composition of triacylglycerol under specific conditions, and the present invention was completed.

Means for Solving the Problems

[0010] The present invention provides a plasticized oil and fat composition containing triacylglycerol in which three molecules of fatty acid are ester-bonded to one molecule of glycerol, wherein the oils and fats in the plasticized oil and fat composition satisfy the following formulas (1) and (2). Formula (1): 1.5 mass% ≤ [total content of LaP2 and LaS2 (mass%)] ≤ 6.0 mass% Formula (2): 0.2 ≤ [total content of POP, POS and SOS (mass%)] / [total content of LaP2 and LaS2 (mass%)] ≤ 6.0 (In the formula, LaP2 represents a triacylglycerol in which two molecules of P and one molecule of La are bonded to one molecule of glycerol. LaS2 represents a triacylglycerol in which two molecules of S and one molecule of La are bonded to one molecule of glycerol.) POP represents a triacylglycerol in which P is bonded to the 1st and 3rd positions of one molecule of glycerol and O is bonded to the 2nd position. POS represents a triacylglycerol in which P is bonded to the 1st position of one molecule of glycerol, O is bonded to the 2nd position, and S is bonded to the 3rd position, and a triacylglycerol in which S is bonded to the 1st position of one molecule of glycerol, O is bonded to the 2nd position, and P is bonded to the 3rd position. SOS represents a triacylglycerol in which S is bonded to the 1st and 3rd positions of one molecule of glycerol and O is bonded to the 2nd position.) (However, La represents lauric acid, P represents palmitic acid, S represents stearic acid, and O represents oleic acid.)

[0011] In addition, the present invention provides a food using a plastic fat composition.)

Effects of the Invention

[0012] According to the present invention, a plastic fat composition with suppressed occurrence of bumps and a gritty feeling can be obtained.)

Modes for Carrying Out the Invention

[0013] Hereinafter, embodiments of the present invention will be described.) In the present embodiment, the triacylglycerol in the fat is one in which three molecules of fatty acid are ester-bonded to one molecule of glycerol.) In the present embodiment, the constituent fatty acids of the triacylglycerol are shown by the following abbreviations.) (Notation of fatty acids) La: lauric acid, P: palmitic acid, S: stearic acid, O: oleic acid

[0014] The plasticized oil and fat composition of this embodiment contains triacylglycerol in which three molecules of fatty acid are ester-bonded to one molecule of glycerol, and the oils and fats in the plasticized oil and fat composition satisfy the following formulas (1) and (2).

[0015] Formula (1): 1.5% by mass ≤ [total content of LaP2 and LaS2 (% by mass)] ≤ 6.0% by mass Formula (2): 0.2 ≤ [total content of POP, POS and SOS (% by mass)] / [total content of LaP2 and LaS2 (% by mass)] ≤ 6.0 (In the formula, LaP2 represents triacylglycerol in which two molecules of P and one molecule of La are bonded to one molecule of glycerol. LaS2 represents triacylglycerol in which two molecules of S and one molecule of La are bonded to one molecule of glycerol. POP represents triacylglycerol in which P is bonded to the 1st and 3rd positions of one molecule of glycerol and O is bonded to the 2nd position. POS represents triacylglycerol in which P is bonded to the 1st position of one molecule of glycerol, O is bonded to the 2nd position, and S is bonded to the 3rd position, and triacylglycerol in which S is bonded to the 1st position of one molecule of glycerol, O is bonded to the 2nd position, and P is bonded to the 3rd position. SOS represents triacylglycerol in which S is bonded to the 1st and 3rd positions of one molecule of glycerol and O is bonded to the 2nd position.

[0016] In formula (1), the lower limit of [total content of LaP2 and LaS2 (% by mass)] is 1.5% by mass or more, preferably 1.7% by mass or more, more preferably 2.0% by mass or more, still more preferably 2.2% by mass, and most preferably 2.4% by mass. By setting [total content of LaP2 and LaS2 (% by mass)] to be not less than the lower limit value, it is possible to achieve both suppression of the occurrence of bumps and the feeling of coarseness. On the one hand, in formula (1), the upper limit value of the total content (mass %) of [LaP2 and LaS2] is 6.0 mass % or less, preferably 5.5 mass % or less, more preferably 4.5 mass % or less, and most preferably 4.3 mass % or less. By setting the total content (mass %) of [LaP2 and LaS2] to be equal to or less than the upper limit value, it is possible to achieve both the suppression of the generation of bumps and the feeling of stickiness while maintaining the plasticity and extensibility of the plasticized oil and fat composition. LaP2 and LaS2 are triacylglycerol molecules characteristically contained in any one of lauric oils themselves, or their fractionated oils, hydrogenated oils, and transesterified oils, or fractionated oils, hydrogenated oils, and transesterified oils obtained from a mixed oil of these oils and other oils, etc., and are particularly present in transesterified oils made from palm oils and lauric oils as raw materials. Therefore, by incorporating a predetermined amount of a transesterified oil made from palm oils and lauric oils as part of the raw materials into the plasticized oil and fat composition, it becomes easier to prepare an oil and fat that satisfies formula (1).

[0017] Formula (2) indicates that the content of a specific symmetric triacylglycerol is controlled based on the contents of LaP2 and LaS2. In formula (2), the lower limit value of [total content (mass %) of POP, POS, and SOS] / [total content (mass %) of LaP2 and LaS2] is 0.2 or more, preferably 0.3 or more, more preferably 0.4 or more, and further preferably 0.5 or more. By setting it to be equal to or higher than the lower limit value, it is possible to achieve both the suppression of the generation of bumps and the feeling of stickiness while maintaining plasticity and extensibility. On the other hand, in formula (2), the upper limit value of [total content (mass %) of POP, POS, and SOS] / [total content (mass %) of LaP2 and LaS2] is 6.0 or less, preferably 5.5 or less, more preferably 5.0 or less, further preferably 4.5 or less, and most preferably 4.3 or less. By setting it to be equal to or less than the upper limit value, while suppressing the stickiness caused by an excessive increase in symmetric triacylglycerols, it is possible to maintain good compatibility between triacylglycerols containing lauric acid as a constituent fatty acid and symmetric triacylglycerols.

[0018] Although the detailed mechanism by which the plastic fat composition of this embodiment can solve the problem by satisfying the above formulas (1) and (2) is not clear, it is presumed as follows. First, when the present inventors collected the lumps generated in the plastic fat composition and analyzed its triacylglycerol composition, it was found that the concentration of symmetric triacylglycerols (POP, POS, SOS) in the triacylglycerol composition of the lump portion was higher compared to the triacylglycerol composition other than the lump. In addition, it was found that by mixing palm-based oils and an ester-exchanged oil using palm-based oils and lauric oils as part of the raw materials, the solid fat content (SFC) tends to be lower than the total value of the SFCs originally possessed by each, and it was understood that the compatibility between the two is not good. That is, it is presumed that due to the poor compatibility between palm-based oils and an ester-exchanged oil using palm-based oils and lauric oils as part of the raw materials, the crystals of the oil and fat are likely to phase-separate, and some crystals become coarser, making it easier for lumps to occur. Therefore, the present inventors focused on the symmetry of the triacylglycerol composition and, for the first time, focused on the triacylglycerols represented by LaP2 and LaS2, which are characteristic of lauric oils. As a result of intensive studies based on the finding that it is effective to control these ratios, appropriate conditions that can suppress the generation of lumps to a higher degree than in the prior art were realized. That is, it is considered that the plastic fat composition of the present invention can effectively suppress the generation of lumps by appropriately controlling the symmetry of the triacylglycerol composition and the ratios of LaP2 and LaS2, which are characteristic of lauric oils, by satisfying the above formulas (1) and (2). Furthermore, according to the plastic fat composition of the present invention, the feeling of greasiness can also be suppressed.

[0019] Furthermore, by satisfying the following conditions, the plastic fat composition of this embodiment can more effectively and stably achieve both suppression of the generation of lumps and the feeling of greasiness.

[0020] The plasticized oil and fat composition of the present embodiment preferably satisfies the following formula (3) in the oil and fat in the plasticized oil and fat composition.

[0021] Formula (3): 0.3 ≤ [Total content of POP, POS and SOS (mass%)] / [Total content of LaP2 (mass%)] ≤ 10

[0022] Formula (3) indicates further controlling the content of specific symmetric triacylglycerols. In formula (3), the lower limit of [Total content of POP, POS and SOS (mass%)] / [Total content of LaP2 (mass%)] is 0.3 or more, preferably 0.5 or more, more preferably 0.7 or more, and still more preferably 0.8 or more. By setting it to be not less than the lower limit value, it is possible to achieve both the suppression of the generation of lumps and the feeling of greasiness while maintaining plasticity and stretchability. On the other hand, in formula (3), the upper limit of [Total content of POP, POS and SOS (mass%)] / [Total content of LaP2 (mass%)] is 10 or less, preferably 9 or less, more preferably 8 or less, still more preferably 7 or less, and most preferably 6 or less. By setting it to be not more than the upper limit value, while suppressing the greasiness caused by excessive increase in symmetric triacylglycerols, it is possible to maintain good compatibility between triacylglycerols containing lauric acid as a constituent fatty acid and symmetric triacylglycerols.

[0023] The plasticized oil and fat composition of the present embodiment preferably satisfies the following formula (4) in the oil and fat in the plasticized oil and fat composition.

[0024] Formula (4): 0.35 ≤ [Total content of PPO, PSO, SPO and SSO (mass%)] / [Total content of POP, POS and SOS (mass%)]

[0025] (In the formula, PPO represents triacylglycerol in which P is bonded to the 1st and 2nd positions of one molecule of glycerol, and O is bonded to the 3rd position, and triacylglycerol in which P is bonded to the 2nd and 3rd positions of one molecule of glycerol, and O is bonded to the 1st position. PSO represents triacylglycerol in which P is bonded to the 1st position of one molecule of glycerol, S is bonded to the 2nd position, and O is bonded to the 3rd position, and triacylglycerol in which O is bonded to the 1st position of one molecule of glycerol, S is bonded to the 2nd position, and P is bonded to the 3rd position. SPO represents triacylglycerol in which S is bonded to the 1st position of one molecule of glycerol, P is bonded to the 2nd position, and O is bonded to the 3rd position, and triacylglycerol in which O is bonded to the 1st position of one molecule of glycerol, P is bonded to the 2nd position, and S is bonded to the 3rd position. SSO represents triacylglycerol in which S is bonded to the 1st and 2nd positions of one molecule of glycerol, and O is bonded to the 3rd position, and triacylglycerol in which S is bonded to the 2nd and 3rd positions of one molecule of glycerol, and O is bonded to the 1st position.)

[0026] Formula (4) indicates controlling the lower limit of the content of specific symmetric triacylglycerol and specific asymmetric triacylglycerol. In formula (4), the lower limit of [total content of PPO, PSO, SPO and SSO (mass%)] / [total content of POP, POS and SOS (mass%)] is 0.35 or more, preferably 0.4 or more. By setting it to be not less than the lower limit, it is possible to achieve both suppression of the occurrence of bumps and a lumpy feeling while maintaining plasticity and stretchability.

[0027] The plasticized oil and fat composition of the present embodiment preferably satisfies the following formula (5) in the oil and fat in the plasticized oil and fat composition.

[0028] Formula (5): 0.35 ≤ [total content of PPO, PSO, SPO and SSO (mass%)] / [total content of POP, POS and SOS (mass%)] ≤ 2.0

[0029] Formula (5) indicates controlling the lower and upper limits of the contents of specific symmetric triacylglycerols and specific asymmetric triacylglycerols. In formula (5), the lower limit of [total content of PPO, PSO, SPO, and SSO (mass%)] / [total content of POP, POS, and SOS (mass%)] is 0.35 or more, preferably 0.4 or more. By setting it to be not less than the lower limit, it is possible to achieve both suppression of the occurrence of lumps and a grainy feeling while maintaining plasticity and stretchability. On the other hand, in formula (5), the upper limit of [total content of PPO, PSO, SPO, and SSO (mass%)] / [total content of POP, POS, and SOS (mass%)] is 2.0 or less, preferably 1.8 or less, more preferably 1.6 or less, still more preferably 1.5 or less, and most preferably 1.4 or less. By setting it to be not more than the upper limit, a certain amount of inexpensive palm-based oils and fats can be blended.

[0030] The plasticized oil and fat composition of the present embodiment preferably satisfies the following formula (6) in the oils and fats in the plasticized oil and fat composition. Formula (6): [Content (mass%) of saturated triacylglycerol with a total carbon number of 48 of fatty acids constituting one molecule of triacylglycerol] - [Content (mass%) of LaS2] ≤ 4.0

[0031] Formula (6) indicates controlling the content of saturated triacylglycerol with a total carbon number of 48 of fatty acids constituting one molecule of triacylglycerol. Examples of saturated triacylglycerol with a total carbon number of 48 of fatty acids constituting one molecule of triacylglycerol include tripalmitin composed of three molecules of palmitic acid and one molecule of glycerol, and LaS2 composed of one molecule of lauric acid and two molecules of stearic acid. In formula (6), the upper limit value of [content (mass %) of saturated triacylglycerol with a total carbon number of 48] - [content (mass %) of LaS2] is 4.0 mass % or less, preferably 3.5 mass % or less, more preferably 2.8 mass % or less, still more preferably 2.7 mass % or less, and most preferably 2.6 mass % or less. By setting it below the upper limit value, the generation of a grainy feeling over time can be effectively suppressed.

[0032] The plastic fat composition of the present embodiment preferably satisfies the following formula (7) in the fats and oils in the plastic fat composition.

[0033] Formula (7): [Content (mass %) of PO2] + [Content (mass %) of triacylglycerol having 3 or more unsaturated bonds] ≤ 40

[0034] (In the formula, PO2 represents a triacylglycerol in which 1 molecule of P and 2 molecules of O are bonded to 1 molecule of glycerol.)

[0035] Formula (7) indicates controlling the content of triacylglycerol having a specific degree of unsaturation. In formula (7), the upper limit value of [content (mass %) of PO2] + [content (mass %) of triacylglycerol having 3 or more unsaturated bonds] is 40 mass % or less, preferably 37 mass % or less, more preferably 35 mass % or less. By setting it below the upper limit value, it becomes easier to suppress the generation of coarse crystals and the grainy feeling can be reduced.

[0036] Specifically, the plastic fat composition of the present embodiment preferably uses (a) palm-based fats and oils and (b) interesterified oils. Moreover, the plastic fat composition of the present embodiment preferably does not contain a partially hydrogenated oil having an iodine value of 4 or more. Thereby, the use of the partially hydrogenated oil described later can be restricted.

[0037] (a) As palm-based fats and oils, there may be mentioned palm oil, palm olein, palm stearin, fractionated oils of palm oil such as the medium melting point portion of palm, and hydrogenated oils thereof. Here, as the hydrogenated oil, fully hydrogenated oil (iodine value of 4 or less) is preferably used, rather than partially hydrogenated oil (iodine value exceeding 4), which has been shunned in recent years due to its association with heart disease. Further, in the present embodiment, (a) the palm-based fats and oils do not include transesterified oil. Palm kernel oil is an oil extracted from the seeds of palm, and since it has different properties from palm oil, it is not included in the palm-based fats and oils of the present embodiment.

[0038] From the viewpoint of containing a certain amount of inexpensive palm-based fats and oils, the content of (a) palm-based fats and oils in the plastic fat composition of the present embodiment is preferably 5% by mass or more, more preferably 8% by mass or more. On the other hand, from the viewpoint of improving handleability, the content of (a) palm-based fats and oils in the plastic fat composition of the present embodiment is preferably 50% by mass or less, more preferably 45% by mass or less, and still more preferably 40% by mass or less. In the present embodiment, (a) palm-based fats and oils are distinguished from palm-based fats and oils used as raw materials for (b) transesterified oil described later.

[0039] (b) The transesterified oil may use at least lauric-based fats and oils as part of the raw materials, and may use either palm-based fats and oils or lauric-based fats and oils as raw materials. As (b) transesterified oil, it is only necessary to use a raw material containing at least lauric-based fats and oils. One type of transesterified oil may be used alone, or two or more types of transesterified oils using different raw materials may be mixed and used.

[0040] Lauric-based fats and oils are fats and oils in which the lauric acid content in the constituent fatty acids is 30% by mass or more, preferably 40 to 55% by mass, and more preferably 45 to 50% by mass. Examples of lauric-based fats and oils include coconut oil, palm kernel oil, and fractionated oils thereof, or fully hydrogenated oil (preferably having an iodine value of 4 or less). The transesterified oil can preferably contain 20% by mass or more, more preferably 30% by mass or more of lauric oils as the raw material oil, and can preferably contain 70% by mass or less, more preferably 60% by mass or less, still more preferably 50% by mass or less. It is preferable that the transesterified oil uses a combination of lauric oils and other oils as the raw material oil. Examples of other oils include palm oils, lard, milk fat, coconut oil, palm kernel oil, rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and their fractionated oils, or extremely hydrogenated oils (preferably having an iodine value of 4 or less). In particular, from the viewpoint of facilitating the satisfaction of the above formula (1), it is preferable to use palm oils containing an appropriate amount of palmitic acid as the constituent fatty acid.

[0041] The transesterified oil can preferably contain 30% by mass or more, more preferably 40% by mass or more, still more preferably 50% by mass or more of palm oils as the raw material oil, and can preferably contain 80% by mass or less, more preferably 70% by mass or less, still more preferably 60% by mass or less. The transesterified oil preferably contains extremely hydrogenated oil as the raw material oil. The oil used as the raw material for the extremely hydrogenated oil can be any oil as long as it contains a fatty acid having 18 carbon atoms as the constituent fatty acid. In addition to the above lauric oils and the above palm oils, lard, milk fat, rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and their fractionated oils can be mentioned. The transesterified oil preferably does not use partially hydrogenated oils (iodine value exceeding 4) that have been shunned in recent years due to their association with heart disease as the raw material oil.

[0042] In addition, the production method of the transesterified oil is not particularly limited, and known methods can be used, and either a method using a chemical catalyst or a method using an enzyme can be used. Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate. Examples of the enzyme include lipases derived from the genera Alcaligenes, Rhizopus, Aspergillus, Mucor, and Penicillium. Further, the enzyme can be immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic and used as an immobilized lipase, or can be used in a powder state.

[0043] In order to satisfy formula (1) in the present invention, from the viewpoint of controlling the amounts of LaP2 and LaS2, in any case of using either the method using the chemical catalyst or the enzyme, in the transesterification reaction, the regioselectivity on the glycerol backbone where the fatty acid residue is exchanged can be appropriately adjusted. In order to adjust such regioselectivity, for example, selection of the catalyst, contact time with the catalyst, reaction temperature, selection of the immobilized enzyme carrier, etc. can be carried out.

[0044] From the viewpoint of effectively suppressing the occurrence of bloom, the content of the transesterified oil (b) in the plasticized oil composition of the present embodiment is preferably 30% by mass or more, more preferably 35% by mass or more. On the other hand, from the viewpoint of improving the handleability, the content of the transesterified oil (b) in the plasticized oil composition of the present embodiment is preferably 90% by mass or less, more preferably 80% by mass or less.

[0045] The plasticized oil composition of the present embodiment may, if necessary, be mixed with other oils and fats to satisfy the above formulas (1) and (2). Examples of other oils and fats include palm-based oils and fats, lard, milk fat, coconut oil, palm kernel oil, rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and their fractionated oils, hydrogenated oils, transesterified oils, etc. Here, as the hydrogenated oil, an extremely hardened oil (iodine value less than 4) is preferably used instead of a partially hydrogenated oil (iodine value 4 or more) whose use has been avoided in recent years due to its association with heart disease. These may be used alone or in combination of two or more.

[0046] Furthermore, if necessary, the plastic fat composition of the present embodiment can contain water, emulsifiers, thickening stabilizers, dairy products, salt, salt flavoring agents such as potassium chloride, acid flavoring agents such as acetic acid, lactic acid, and gluconic acid, saccharides, sweeteners, coloring agents, antioxidants, vegetable proteins, eggs and various processed egg products, flavoring agents, seasonings, pH adjusters, food preservatives, fruits, fruit juices, and spices, etc.

[0047] Examples of the above emulsifiers include synthetic emulsifiers such as glycerin fatty acid esters, glycerin acetic fatty acid esters, glycerin lactic fatty acid esters, glycerin succinic fatty acid esters, glycerin tartaric fatty acid esters, glycerin citric fatty acid esters, glycerin diacetyl tartaric fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, and polyoxyethylene sorbitan monoglyceride; natural emulsifiers such as soybean lecithin, egg yolk lecithin, soybean lysophosphatidylcholine, egg yolk lysophosphatidylcholine, enzyme-treated egg yolk, saponin, plant sterols, and milk fat globule membrane.

[0048] Examples of the above thickening stabilizers include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, hydroxypropyl methyl cellulose, agar, glucomannan, gelatin, dextrin, starch, chemically modified starch, and dextran, etc.

[0049] Examples of the dairy products include raw milk, cow milk, special cow milk, raw goat milk, pasteurized goat milk, raw ewe milk, partially skimmed milk, skimmed milk, processed milk, cream cheese, natural cheese, processed cheese, ice creams, condensed milk, skimmed condensed milk, sugar-free sweetened condensed milk, sugar-free skimmed sweetened condensed milk, sweetened condensed milk, sweetened skimmed condensed milk, whole milk powder, skimmed milk powder, cream, cream powder, sour cream, whey protein, whey, whey powder, lactose-free whey, lactose-free whey powder, whey protein concentrate (WPC and / or WPI), milk protein concentrate (MPC), buttermilk, buttermilk powder, sweetened milk powder, formulated milk powder, fermented milk, yogurt, lactic acid bacteria beverage, milk beverage, casein calcium, casein sodium, casein potassium, casein magnesium, whey protein concentrate, total milk protein, and whey minerals, etc.

[0050] Examples of the saccharides include glucose, fructose, sucrose, maltose, enzyme saccharified starch syrup, lactose, reduced starch saccharide, isomerized liquid sugar, sucrose-bound starch syrup, honey, oligosaccharide, reduced sugar polydextrose, fructo-oligosaccharide, soy oligosaccharide, galacto-oligosaccharide, lactulose oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, and trehalose, etc.

[0051] The plastic fat composition of the present invention is preferably stored at 0 to 15°C, more preferably at 0 to 10°C, and even more preferably at 3 to 8°C. Even when the plastic fat composition of the present invention is stored at a lower temperature, the generation of lumps is suppressed.

[0052] The use of the plasticized oil and fat composition of the present invention is not particularly limited, and examples include use for kneading, spreading, or filling. When kneaded, it is easily kneaded into the dough without being lumpy, and from the viewpoint of suppressing the formation of holes in the dough due to lumps, it is preferably used for kneading bakery products. Further, while suppressing the deterioration of appearance and texture due to the generation of lumps, suppressing the lumpy feeling, and from a good viewpoint when squeezing out or spreading, it is preferably used for spreading or filling.

[0053] The plasticized oil and fat composition of the present invention may be either an emulsion having an oil phase as a continuous phase such as margarine or fat spread, or a shortening type containing almost no water. Further, it may be butter creams in which flavor components such as saccharides, jams, and dairy products are mixed with margarine, fat spread, or shortening.

[0054] Further, the plasticized oil and fat composition of the present invention is required to have resistance to bacteria, and in consideration of the case where storage at low temperature is required, it is preferably an emulsion having an oil as a continuous phase.

[0055] The method for producing the plasticized oil and fat composition of the present invention is not particularly limited, and known methods can be used, but preferred methods will be described below. First, the above-mentioned oil and fat is prepared and heated and melted. Next, raw materials such as an emulsifier and a flavoring agent are dissolved in the oil and fat as needed to form an oil phase. To the oil phase, an aqueous phase in which other water-soluble components are added to water as needed is added and mixed as needed. Subsequently, it is desirable to subject the obtained mixture to a sterilization treatment. The sterilization method is not particularly limited, and examples include a batch method in a tank, a plate type heat exchanger, and a continuous method using a scraping type heat exchanger. The sterilization temperature is preferably 80 to 100°C, more preferably 80 to 95°C, and even more preferably 80 to 90°C. Thereafter, after performing preliminary cooling to such an extent that oil and fat crystals do not precipitate as needed, rapid cooling and plasticization are performed. The rapid cooling and plasticization may be carried out using a closed continuous scraping tube chiller (A unit) such as a combinator, bottler, perfector, and chem-tator, a plate heat exchanger, etc., or may also be carried out by combining a die cooler and a compressor of an open cooler. By performing this rapid cooling and plasticization, a plasticized oil and fat composition can be obtained. Further, during the rapid cooling and plasticization, a kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used. In addition, in any of the manufacturing processes of the plasticized oil and fat composition of the present invention, nitrogen, air, etc. may be included.

[0056] The plasticized oil and fat composition of the present invention can be used for various bakery products and cooked foods as a kneading application. Examples of bakery products include breads such as sandwich bread, sweet bread, and cooking bread, as well as Danish pastries, pies, tarts, donuts, cakes, cookies, biscuits, waffles, scones, and steamed confectioneries. Examples of cooked foods include processed meat products such as hamburgers, chicken meatballs, meat dumplings, Chinese dumplings, shumai, chicken nuggets, and formed meat, processed potato products such as croquettes and hash browns, sauces such as white sauce, demiglace sauce, various pasta sauces, and gratins, processed egg products such as omelets, and processed fishery products.

[0057] As described above, the embodiments of the present invention have been described, but these are examples of the present invention, and various configurations other than the above can also be adopted. Examples of reference forms are appended below. 1. A plasticized oil and fat composition containing triacylglycerol in which three molecules of fatty acid are ester-bonded to one molecule of glycerol, wherein the oils and fats in the plasticized oil and fat composition satisfy the following formulas (1) and (2). Formula (1): 1.5 mass% ≤ [total content of LaP2 and LaS2 (mass%)] ≤ 6.0 mass% Formula (2): 0.2 ≤ [total content of POP, POS and SOS (mass%)] / [total content of LaP2 and LaS2 (mass%)] ≤ 6.0 (In the formula, LaP2 represents triacylglycerol in which two molecules of P and one molecule of La are bonded to one molecule of glycerol. LaS2 represents triacylglycerol in which two molecules of S and one molecule of La are bonded to one molecule of glycerol. POP represents triacylglycerol in which P is bonded to the 1st and 3rd positions of one molecule of glycerol and O is bonded to the 2nd position. POS represents triacylglycerol in which P is bonded to the 1st position of one molecule of glycerol, O is bonded to the 2nd position, and S is bonded to the 3rd position, and triacylglycerol in which S is bonded to the 1st position of one molecule of glycerol, O is bonded to the 2nd position, and P is bonded to the 3rd position. SOS represents triacylglycerol in which S is bonded to the 1st and 3rd positions of one molecule of glycerol and O is bonded to the 2nd position. However, La represents lauric acid, P represents palmitic acid, S represents stearic acid, and O represents oleic acid.) 2. The plasticized oil and fat composition according to 1., wherein the oils and fats in the plasticized oil and fat composition satisfy formula (3). Formula (3): 0.3 ≤ [total content of POP, POS and SOS (mass%)] / [total content of LaP2 (mass%)] ≤ 10 3. The plasticized oil and fat composition according to 1. or 2., wherein the oils and fats in the plasticized oil and fat composition satisfy formula (4). Formula (4): 0.35 ≤ [total content of PPO, PSO, SPO and SSO (mass%)] / [total content of POP, POS and SOS (mass%)] (In the formula, PPO represents triacylglycerol in which P is bonded to the 1st and 2nd positions of one molecule of glycerol, O is bonded to the 3rd position, and triacylglycerol in which P is bonded to the 2nd and 3rd positions of one molecule of glycerol, and O is bonded to the 1st position. PSO represents triacylglycerol in which P is bonded to the 1st position of one molecule of glycerol, S is bonded to the 2nd position, and O is bonded to the 3rd position, and triacylglycerol in which O is bonded to the 1st position of one molecule of glycerol, S is bonded to the 2nd position, and P is bonded to the 3rd position. SPO represents triacylglycerol in which S is bonded to the 1st position of one molecule of glycerol, P is bonded to the 2nd position, and O is bonded to the 3rd position, and triacylglycerol in which O is bonded to the 1st position of one molecule of glycerol, P is bonded to the 2nd position, and S is bonded to the 3rd position. SSO represents triacylglycerol in which S is bonded to the 1st and 2nd positions of one molecule of glycerol, O is bonded to the 3rd position, and triacylglycerol in which S is bonded to the 2nd and 3rd positions of one molecule of glycerol, and O is bonded to the 1st position.) 4. The plastic fat composition according to any one of 1. to 3., wherein the fat in the plastic fat composition contains 5% by mass or more of palm-based fat. 5. The plastic fat composition according to any one of 1. to 4., wherein the fat in the plastic fat composition satisfies formula (5). Formula (5): 0.35 ≦ [Total content (% by mass) of PPO, PSO, SPO and SSO] / [Total content (% by mass) of POP, POS and SOS] ≦ 2.0 6. The plastic fat composition according to any one of 1. to 5., wherein the fat in the plastic fat composition satisfies formula (6). Formula (6): [Content (% by mass) of saturated triacylglycerol in which the total number of carbon atoms of the fatty acids constituting one molecule of triacylglycerol is 48] - [Content (% by mass) of LaS2] ≦ 4.0 7. The plastic fat composition according to any one of 1. to 6., wherein the fat in the plastic fat composition satisfies formula (7). Formula (7): [Content (% by mass) of PO2] + [Content (% by mass) of triacylglycerol having 3 or more unsaturated bonds] ≦ 40 (In the formula, PO2 represents triacylglycerol in which one molecule of P and two molecules of O are bonded to one molecule of glycerol.) 8. The plastic fat composition according to any one of 1. to 7., wherein the plastic fat composition does not contain a partially hydrogenated oil having an iodine value of 4 or more. 9. The plastic fat composition according to any one of 1. to 8., which is an emulsion having oil and fat as a continuous phase. 10. The plastic fat composition according to any one of 1. to 9., which is stored at 0 to 15°C. 11. The plastic fat composition according to any one of 1. to 10., which is for spreading or filling. 12. A food using the plastic fat composition according to any one of 1. to 11.

Example

[0058] Next, the present invention will be described in detail by way of examples, but the content of the present invention is not limited to the examples.

[0059] (1) Preparation of plasticized oil composition (1-1) Preparation of transesterified oil 1 37% by mass of lauric oil (palm kernel oil) and 63% by mass of palm oil (palm fractionated soft oil · palm fully hydrogenated oil) were mixed, heated to 110 °C, and dehydrated sufficiently. Then, 0.08% by mass of sodium methylate was added as a chemical catalyst based on the amount of oil, and a transesterification reaction was carried out with stirring at 100 °C under reduced pressure for 0.5 hours. After the transesterification reaction, it was washed with water to remove the catalyst, decolorized using activated clay, and further deodorized to obtain transesterified oil 1. (1-2) Preparation of transesterified oil 2 Transesterified oil 2 was obtained by transesterifying in the same manner as transesterified oil 1, except that 100% by mass of palm fractionated oil was used as the material.

[0060] (2) Preparation of margarine The oil and fat composition used as a raw material was heated, dissolved, and mixed at 60 °C so as to have the ratios shown in Table 1. 0.2 parts by weight of soy lecithin was further dissolved in 80.2 parts by weight of the oil and fat. While stirring these, 19.8 parts by weight of water heated to 60 °C was added, stirred, emulsified, and then kneaded while cooling to prepare margarine.

[0061] (3) Evaluation The following evaluations were performed using the obtained margarine. First, the prepared margarine was stored at 5 °C after being stored at 25 °C for 12 hours. After preparation, every week, immediately after taking it out of the storage at 5 °C, about 10 g of margarine was spread on a vinyl sheet with a spatula, and the presence or absence of lumps and the presence or absence of a gritty feeling (a state where the margarine is hard and does not spread smoothly when spread) were confirmed up to 12 weeks. All the observed lumps were not recognizable as lumps when spread after being left at room temperature for several hours. The evaluation was carried out by 4 to 6 experienced experts. Those other than the person spreading the margarine visually confirmed the presence or absence of lumps and the presence or absence of a gritty feeling, and all of them made a judgment. Regarding lumps and gritty feeling respectively, when they occurred, it was evaluated as "+", and when they did not occur, it was evaluated as "-". The results were shown in Table 1 together with the week when it became "+". In addition, even at 12 weeks, when lumps and gritty feeling did not occur, "-" was indicated together with the notation of "12 weeks".

[0062] (4) Method for quantifying triacylglycerol Regarding the oils and fats used in the examples and comparative examples, triacylglycerol (TAG) was separated and quantified by the following method using an HPLC-ESI-MS / MS system. The results are shown in Table 1. In addition, Formulas (1) to (7) in Table 1 correspond to Formulas (1) to (7) described in the above embodiment.

[0063] (4-1) Preparation of oil and fat sample solution The oil sample was diluted with an acetone / acetonitrile mixed solvent to obtain an oil sample solution with an approximate final concentration of 60 - 120 μg / ml. At this time, tridecanoin was added as an internal standard substance to a final concentration of 0.5 μg / ml. (4-2) Quantitative methods for POP, PPO, POS, PSO+SPO, SOS, SSO · Preparation of TAG standard solution POP, rac-PPO, rac-POS, rac-PSO, SOS, rac-SSO (all manufactured by Tsukishima Food Industry Co., Ltd.) were used as standard substances to prepare standard solutions (1.0 - 25 μg / ml). At this time, tridecanoin was added as an internal standard substance to each diluted standard solution to a final concentration of 0.5 μg / ml. · Separation conditions by HPLC The above TAG standard solution or oil sample solution was injected into an HPLC system under the following conditions to perform isomer separation of TAG molecular species. Apparatus: High Performance Liquid Chromatograph Alliance e2695 (Waters) Column: SunShell C30, 2.6 μm 2.1 mm i.d. × 150 mm (Chromanic Technologies) Column oven temperature: 20 °C Flow rate: 0.4 ml / min Mobile phase: Acetone / acetonitrile was linearly changed from 80 / 20 to 90 / 10 between 0 and 10 minutes, from 90 / 10 to 100 / 0 between 10 and 10.1 minutes, and then held until the end of the analysis. · Quantification An ESI-MS / MS system (Quattro micro API manufactured by Waters) was used for detection, and peaks were detected in the MRM mode. MRM transitions PPO (m / z 850.8 → 551.5, 577.5) PSO (m / z 878.8 → 577.5, 579.5, 605.6) SSO (m / z 906.9 → 607.6, 605.6) Quantification ions were appropriately selected according to the sample to be measured and used for quantitative calculation. A calibration curve was created based on the peak area of each TAG in the ion chromatogram obtained by analyzing the TAG solution, and each TAG in the oil and fat sample was quantified. Regarding PSO and SPO that could not be separated, a calibration curve was created using rac-PSO as a standard substance and quantified as the total amount. Here, "rac-" indicates a racemate. For example, rac-PSO indicates an equimolar mixture of sn-PSO and sn-OSP. Also, "sn-" indicates that the triacylglycerol is one of the enantiomers. For example, sn-PSO is a triacylglycerol in which P is bonded to the 1-position, S is bonded to the 2-position, and O is bonded to the 3-position of one molecule of glycerol, and sn-OSP represents a triacylglycerol in which O is bonded to the 1-position, S is bonded to the 2-position, and P is bonded to the 3-position of one molecule of glycerol.

[0064] (4-3)Quantification methods for POO, OPO, LaP2, and LaS2 TAG standard solutions were prepared for calibration curve creation using rac-POO, OPO, rac-LaPP, PLaP, rac-LaSS, and SLaS (all manufactured by Tsukishima Food Industry Co., Ltd.) as standard substances. Here, "rac-" indicates a racemate. For example, rac-POO indicates an equimolar mixture of sn-POO and sn-OOP. Also, "sn-" indicates that the triacylglycerol is one of the enantiomers. For example, sn-POO is a triacylglycerol in which P is bonded to the 1-position and O is bonded to the 2-position and 3-position of one molecule of glycerol, and sn-OOP represents a triacylglycerol in which O is bonded to the 1-position and 2-position and P is bonded to the 3-position of one molecule of glycerol. In addition, each oil and fat sample was diluted to a concentration quantifiable by the calibration curve created by the following method to prepare an oil and fat sample solution. ·Separation conditions by HPLC The above TAG calibration curve solution or oil and fat sample solution was used with the following HPLC system, column, and mobile phase to separate the TAG isomers. Apparatus: High Performance Liquid Chromatograph Alliance e2695 (Waters) Column: CHIRALPAK IF-3 2.1mm i.d.×250mm 3μm (Daicel) Column oven temperature: 25 °C Flow rate: 0.2 ml / min Mobile phase: Acetonitrile ·Quantification For detection, the MRM mode of ESI-MS was used. A calibration curve was created from the peak areas of each TAG in the MRM chromatogram obtained by analyzing the TAG calibration curve solution, and each TAG in the oil and fat sample was quantified. MRM transition POO (m / z 876.8 → 577.5, 603.5) LaPP (m / z 750.7 → 495.4, 551.5) LaSS (m / z 806.7 → 523.5, 607.6) Depending on the sample to be measured, the quantification ion was appropriately selected and used for the quantification calculation. In addition, in this analytical method, enantiomers are also separated and quantified. Therefore, the total amount of sn-POO and sn-OOP was defined as the POO amount, the total amount of sn-LaPP, sn-PPLa, and PLaP was defined as the LaP2 amount, and the total amount of sn-LaSS, sn-SSLa, and SLaS was defined as the LaS2 amount.

[0065] (5) Method for quantifying saturated and unsaturated triacylglycerols with a total carbon number of 48 and an unsaturation degree of 3 or more Quantification of C48:0, C46:3, C48:3, C50:3, C52:3, C52:4, C54:3, C54:4, C54:5, and C54:6 in the raw material oil and fat was performed by a method according to the TAG analysis method by gas chromatography described in J. Oleo Sci., 66, (3) 259-268 (2017).

[0066] [Table 1]

[0067] The margarine of the example showed no mold growth or graininess even when stored at 5 °C or after 12 weeks from preparation.

Claims

**Claim 1** A plastic fat composition containing triacylglycerol in which three molecules of fatty acid are ester-bonded to one molecule of glycerol, and containing 30% by mass or more and 90% by mass or less of an interesterified oil made from lauric oils and palm oils as raw materials, which is for spreading or filling and satisfies the following formulas (1), (2), (6) and (7) in the oils and fats in the plastic fat composition (however, excluding a plastic composition containing 10% of hydrogenated palm oil). Formula (1): 1.5% by mass ≤ [total content of LaP2 and LaS2 (mass%)] ≤ 6.0% by mass Formula (2): 0.2 ≤ [total content of POP, POS and SOS (mass%)] / [total content of LaP2 and LaS2 (mass%)] ≤ 6.0 Formula (6): [content of saturated triacylglycerol with a total carbon number of fatty acids constituting one molecule of triacylglycerol being 48 (mass%)] - [content of LaS2 (mass%)] ≤ 4.0 Formula (7): [content of PO2 (mass%)] + [content of triacylglycerol with an unsaturation number of 3 or more (mass%)] ≤ 37 (In the formula, LaP2 represents triacylglycerol in which two molecules of P and one molecule of La are bonded to one molecule of glycerol. LaS2 represents triacylglycerol in which two molecules of S and one molecule of La are bonded to one molecule of glycerol. POP represents triacylglycerol in which P is bonded to the 1st and 3rd positions and O is bonded to the 2nd position of one molecule of glycerol. POS represents triacylglycerol in which P is bonded to the 1st position, O is bonded to the 2nd position and S is bonded to the 3rd position of one molecule of glycerol, and triacylglycerol in which S is bonded to the 1st position, O is bonded to the 2nd position and P is bonded to the 3rd position of one molecule of glycerol. SOS represents triacylglycerol in which S is bonded to the 1st and 3rd positions and O is bonded to the 2nd position of one molecule of glycerol. PO2 represents triacylglycerol in which one molecule of P and two molecules of O are bonded to one molecule of glycerol. However, La represents lauric acid, P represents palmitic acid, S represents stearic acid, and O represents oleic acid, respectively.) **Claim 2** The plastic fat composition according to claim 1, wherein the oils and fats in the plastic fat composition contain 5% by mass or more of palm oils and fats. **Claim 3** The plastic fat composition according to claim 1 or 2, wherein the oils and fats in the plastic fat composition satisfy formula (4). Formula (4): 0.35 ≤ [total content of PPO, PSO, SPO and SSO (mass%)] / [total content of POP, POS and SOS (mass%)] (In the formula, PPO represents triacylglycerol in which P is bonded to the 1st and 2nd positions of one molecule of glycerol and O is bonded to the 3rd position, and triacylglycerol in which P is bonded to the 2nd and 3rd positions of one molecule of glycerol and O is bonded to the 1st position. PSO represents triacylglycerol in which P is bonded to the 1st position of one molecule of glycerol, S is bonded to the 2nd position, and O is bonded to the 3rd position, and triacylglycerol in which O is bonded to the 1st position of one molecule of glycerol, S is bonded to the 2nd position, and P is bonded to the 3rd position. SPO represents triacylglycerol in which S is bonded to the 1st position of one molecule of glycerol, P is bonded to the 2nd position, and O is bonded to the 3rd position, and triacylglycerol in which O is bonded to the 1st position of one molecule of glycerol, P is bonded to the 2nd position, and S is bonded to the 3rd position. SSO represents triacylglycerol in which S is bonded to the 1st and 2nd positions of one molecule of glycerol and O is bonded to the 3rd position, and triacylglycerol in which S is bonded to the 2nd and 3rd positions of one molecule of glycerol and O is bonded to the 1st position.) Claim 4 The plastic fat composition according to any one of claims 1 to 3, wherein the fat in the plastic fat composition satisfies formula (5). Formula (5): 0.35 ≤ [total content of PPO, PSO, SPO and SSO (mass%)] / [total content of POP, POS and SOS (mass%)] ≤ 2.0 Claim 5 The plastic fat composition according to any one of claims 1 to 4, wherein the fat in the plastic fat composition satisfies formula (3). Formula (3): 0.3 ≤ [total content of POP, POS and SOS (mass%)] / [total content of LaP2 (mass%)] ≤ 10 Claim 6 The plastic fat composition according to any one of claims 1 to 5, wherein the plastic fat composition does not contain a partially hydrogenated oil having an iodine value of 4 or more. Claim 7 The plastic fat composition according to any one of claims 1 to 6, which is an emulsion having fat as a continuous phase. Claim 8 A food using the plastic fat composition according to any one of claims 1 to 7.

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