Plastic fat composition for pies

Abstract

To provide a plastic oil and fat composition for pies, excellent in formability and extensibility, hardly slacken in shape at a room temperature and readily meltable in the mouth.SOLUTION: A plastic oil and fat composition for pies contains 20 mass% or over of milk fat, has SFC of 2% or below at 40°C is 2%, and has the following features (a) to (c): (a) the content of 16-20C saturated fatty acid is 44 mass% or over; (b) the content of 22C saturated fatty acid is 0.5 mass% or over; and (c) the content of unsaturated fatty acid is 37 mass% or over.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a plastic fat composition for pies. [Background technology]

[0002] Pie is a type of layered wheat-based leavened food (pastry) consisting of a multi-layer structure of thin dough and fat, and is produced by repeatedly wrapping fat in dough, stretching, and folding it. In recent years, due to factors such as increased consumption, pie production has become more mechanical. Therefore, the plastic fat composition used in pie production needs to have good extensibility and mechanical resistance.

[0003] Patent Document 1 describes a plastic fat composition for pies that has a specified fatty acid content and SFC value, is excellent in reducing the load on fat extrusion equipment, and has excellent spreadability and pie crust floating during baking.

[0004] In addition, in recent years, compound-type plastic oil and fat compositions have been developed as substitutes for expensive butter, which are mixtures of milk fat such as butter oil and edible oils and fats that do not contain milk fat. These compound-type plastic oil and fat compositions have an excellent butter-derived flavor and are widely used in pastries such as pies, as they have improved the drawbacks of butter, such as runnyness.

[0005] For example, Patent Document 2 describes a plastic oil and fat composition that contains a predetermined amount of a milk-derived oil and an interesterified oil containing 20 to 65% by mass of fatty acids having 14 or less carbon atoms and 20 to 65% by mass of palmitic acid among all constituent fatty acids, and that has good crystallinity and melts in the mouth, providing a sufficiently juicy texture when used in bakery products. Patent Document 3 describes a plastic water-in-oil emulsified oil and fat composition that can be used to produce bakery foods that melt easily in the mouth and have a good buttery flavor by combining milk fat with an oil and fat having a specific triglyceride composition. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 2019-68786 [Patent Document 2] WO2014 / 050448 publication [Patent Document 3] Japanese Patent Application Laid-Open No. 2014-50323 Summary of the Invention [Problem to be solved by the invention]

[0007] However, plastic fat compositions containing a high amount of milk fat (such as high-compound margarine) have problems with quality stability, and from the viewpoint of workability when mass-producing bakery foods such as pies by machine, there are still issues to be overcome. For example, high-compound margarine has a significant drawback in that it has poor spreadability at low temperatures and tends to sag at room temperature, which is due to the temperature dependency of butter. Therefore, in the production of pies, the quality of high-compound margarine is easily affected by mechanical pressure or heat.

[0008] Furthermore, high-compound margarine has the drawback that it takes time for the fats and oils to crystallize, resulting in poor moldability when producing sheet margarine. Adjusting the hardness of margarine by hardening it to overcome these drawbacks has also resulted in the problem of the margarine melting in the mouth becoming worse. Thus, when producing high-compound margarine, there is a problem in achieving both improved workability through mechanization and improved texture, such as melting in the mouth.

[0009] Therefore, the present inventors have conducted extensive research with the aim of obtaining a plastic oil and fat composition that has mechanical workability equivalent to that of a plastic oil and fat composition that does not contain a high amount of butter, even when the composition contains a high amount of milk fat.

[0010] In view of the above circumstances, an object of the present invention is to provide a plastic fat composition for pies that has excellent moldability and extensibility, is less likely to drip at room temperature, and melts easily in the mouth. [Means for solving the problem]

[0011] The present invention, which solves the above problems, provides a plastic fat composition for pies, which contains 20% by mass or more of milk fat, has an SFC of 2% or less at 40°C, and has the following characteristics (a) to (c): (a) saturated fatty acid content of 16 to 20 carbon atoms: 44% by mass or more; (b) content of saturated fatty acids having 22 carbon atoms: 0.5% by mass or more; (c) Unsaturated fatty acid content: 37% by mass or more.

[0012] The plastic fat composition for pies of the present invention has excellent moldability and spreadability, is less likely to drip at room temperature, and melts easily in the mouth.

[0013] In a preferred embodiment of the present invention, the plastic fat composition for pies of the present invention further has the following feature (d): (d) Saturated fatty acid content of 14 or less carbon atoms: 10% by mass or more The plastic fat composition for pies of the present invention having the above-mentioned configuration has excellent moldability and spreadability, is less likely to drip at room temperature, and further has a good melt-in-the-mouth texture.

[0014] In a preferred embodiment of the present invention, the SFC at 30°C is 11% or more. By setting the SFC value at 30°C within the above range, a plastic fat composition for pies with excellent moldability can be obtained.

[0015] In a preferred embodiment of the present invention, the hardness at a product temperature of 15°C after storage at 5°C for 4 days is 85 or less. By keeping the hardness at a product temperature of 15°C within the above range after storage at 5°C for 4 days, a plastic fat composition for pies that does not drip at room temperature can be obtained.

[0016] In a preferred embodiment of the present invention, the plastic fat composition for pies of the present invention comprises: 20 to 40 mass% of soft interesterified oil; 7 to 25% by mass of hard interesterified oil; Contains 1.5 to 5 mass% of extremely hardened oil, The soft interesterified oil has the following characteristics (A) and (B): The hard interesterified oil has the following characteristics (c) and (d). (A) The SFC of soft interesterified oil at 5°C is 47-58%. (a) The SFC of the soft interesterified oil at 40°C is 3% or less; (c) The SFC of hard interesterified oil at 5°C is 75 to 85%; (d) The SFC of hard interesterified oil at 40°C is 20-30%. The plastic fat composition for pies of the present invention having the above-mentioned configuration has excellent moldability and spreadability, is less likely to drip at room temperature, and further has a good melt-in-the-mouth texture.

[0017] In a preferred embodiment of the present invention, the plastic fat composition for pies of the present invention contains 1.5 to 5 mass % of liquid oil. By including the liquid oil within the above range, a plastic fat composition for pies with excellent spreadability can be obtained. [Effects of the Invention]

[0018] According to the present invention, it is possible to provide a plastic fat composition for pies that has excellent moldability and extensibility, is less likely to drip at room temperature, and has good melt-in-the-mouth texture, even when it contains a large amount of milk fat. DETAILED DESCRIPTION OF THE INVENTION

[0019] Next, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the following embodiments and can be freely modified within the scope of the present invention.

[0020] In this specification, "pie" refers to a food product having a multi-layer structure after baking pie dough. Furthermore, "plastic fat composition for pie" refers to a plastic fat composition used in producing pie, and examples of plastic fat compositions for pie include shortening, margarine, and fat spread.

[0021] <Plastic fat composition for pies> The plastic fat composition for pies of the present invention contains 20% by mass or more of milk fat and has the following characteristics (a) to (c). (a) saturated fatty acid content of 16 to 20 carbon atoms: 44% by mass or more; (b) content of saturated fatty acids having 22 carbon atoms: 0.5% by mass or more; (c) Unsaturated fatty acid content: 37% by mass or more. The plastic fat composition for pies of the present invention having the above characteristics (a) to (c) has excellent moldability and spreadability, is less likely to drip at room temperature, and melts easily in the mouth.

[0022] The milk fat used in the present invention includes milk fat and processed products thereof, such as butter, butter oil or its fractionated oil, fermented fractionated oil, fermented butter, fermented butter oil or its fractionated oil, etc. Furthermore, as the milk fat, dairy products containing milk fat such as raw milk, cow's milk, special milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, partially skimmed milk, processed milk, cream cheese, natural cheese, processed cheese, ice cream, concentrated milk, unsweetened condensed milk, sweetened condensed milk, whole milk powder, cream, cream powder, sour cream, buttermilk, buttermilk powder, sweetened milk powder, modified milk powder, fermented milk, yogurt, lactic acid bacteria drinks, and dairy drinks may be used as they are, or the milk fat obtained by extracting only the lipid content from these may be used as it is. In the present invention, it is particularly preferable to use butter oil as the milk fat.

[0023] The milk fat is preferably blended in an amount of 20% by mass or more, more preferably 30% by mass or more, and even more preferably 32% by mass or more, based on the total amount of the plastic fat and oil composition for pies of the present invention. By setting the lower limit of the milk fat content within the above range, a plastic fat composition for pies that has excellent buttery richness and flavor can be obtained.

[0024] On the other hand, the milk fat is preferably blended in an amount of 50% by mass or less, more preferably 45% by mass or less, and even more preferably 40% by mass or less, based on the total amount of the plastic fat and oil composition for pies of the present invention. By setting the upper limit of the milk fat content within the above range, a plastic fat composition for pies with excellent quality stability can be obtained.

[0025] Regarding feature (a) of the plastic fat composition for pies of the present invention, the lower limit of the saturated fatty acid content having 16 to 20 carbon atoms is preferably 44% by mass or more, more preferably 45% by mass or more, even more preferably 46% by mass or more, and particularly preferably 47% by mass or more, relative to the total amount of fatty acids in the plastic fat composition for pies of the present invention. Furthermore, the upper limit of the saturated fatty acid content having 16 to 20 carbon atoms is preferably 55% by mass or less, more preferably 50% by mass or less, even more preferably 49% by mass or less, and particularly preferably 48% by mass or less, relative to the total amount of fatty acids in the plastic oil and fat composition for pies of the present invention. By setting the saturated fatty acid content of 16 to 20 carbon atoms within the above range, it is possible to obtain a plastic fat composition for pies that is excellent in moldability and spreadability, does not easily sag at room temperature, and melts easily in the mouth.

[0026] Regarding feature (b) of the plastic fat composition for pies of the present invention, the lower limit of the saturated fatty acid content having 22 carbon atoms is preferably 0.5 mass% or more, more preferably 0.7 mass% or more, more preferably 0.8 mass% or more, even more preferably 0.9 mass% or more, and particularly preferably 1.0 mass% or more, relative to the total amount of fatty acids in the plastic fat composition for pies of the present invention. Furthermore, the upper limit of the saturated fatty acid content of 22 carbon atoms is preferably 5% by mass or less, more preferably 4% by mass or less, more preferably 3% by mass or less, even more preferably 2% by mass or less, and particularly preferably 1.5% by mass or less, relative to the total amount of fatty acids in the plastic oil and fat composition for pies of the present invention. By setting the content of saturated fatty acids having 22 carbon atoms within the above range, it is possible to obtain a plastic fat composition for pies that has excellent moldability and extensibility, is less likely to drip at room temperature, and has a good melt-in-the-mouth texture.

[0027] Regarding feature (c) of the plastic fat composition for pies of the present invention, the lower limit of the unsaturated fatty acid content is preferably 37% by mass or more, more preferably 37.5% by mass or more, and even more preferably 38% by mass or more, relative to the total amount of fatty acids in the plastic fat composition for pies of the present invention. Furthermore, the upper limit of the unsaturated fatty acid content is preferably 45.5% by mass or less, more preferably 45% by mass or less, more preferably 43% by mass or less, even more preferably 42% by mass or less, and particularly preferably 40% by mass or less, relative to the total amount of fatty acids in the plastic oil and fat composition for pies of the present invention. By setting the unsaturated fatty acid content within the above range, it is possible to obtain a plastic fat composition for pies that is excellent in moldability and spreadability, does not easily sag at room temperature, and melts easily in the mouth.

[0028] Furthermore, it is preferable that the plastic fat composition for pies of the present invention further has the following characteristic (d): (d) Saturated fatty acid content of 14 or less carbon atoms: 10% by mass or more

[0029] Regarding feature (d) of the plastic fat composition for pies of the present invention, the lower limit of the saturated fatty acid content having 14 or less carbon atoms is preferably 10% by mass or more, more preferably 10.5% by mass or more, and even more preferably 11% by mass or more, relative to the total amount of fatty acids in the plastic fat composition for pies of the present invention. In addition, the upper limit of the saturated fatty acid content having 14 or less carbon atoms is preferably 20% by mass or less, more preferably 18% by mass or less, more preferably 15% by mass or less, more preferably 13% by mass or less, and particularly preferably 12.5% ​​by mass or less, relative to the total amount of fatty acids in the plastic oil and fat composition for pies of the present invention. By setting the saturated fatty acid content of carbon atoms of 14 or less within the above range, it is possible to obtain a plastic fat composition for pies that has excellent moldability and extensibility, is less likely to drip at room temperature, and has a good melt-in-the-mouth texture.

[0030] The constituent fatty acids of the plastic fat composition for pies can be analyzed using, for example, the Standard Fats and Oils Analysis Test Methods (2.4.1.2-2013 (methyl esterification method) and 2.4.2.3-2013 (capillary gas chromatography method)).

[0031] Furthermore, the upper limit of the SFC at 40°C of the plastic fat composition for pies of the present invention is preferably 2% or less, more preferably 1.8% or less, and even more preferably 1.5% or less. The plastic fat composition for pies of the present invention, whose upper limit of SFC at 40°C is within the above range, has good melt-in-the-mouth texture.

[0032] The plastic fat composition for pies of the present invention can have a lower limit of SFC at 40°C of preferably 0.3% or more, more preferably 0.6% or more, and even more preferably 0.8% or more.

[0033] The upper limit of the SFC at 30°C of the plastic fat composition for pies of the present invention is preferably 18% or less, more preferably 17% or less, and even more preferably 16% or less. The lower limit of SFC at 30°C is preferably 10% or more, more preferably 11% or more, more preferably 12% or more, more preferably 12.5% ​​or more, more preferably 13% or more, even more preferably 13.5% or more, and particularly preferably 14% or more. The plastic fat composition for pies of the present invention having the above-mentioned characteristics has excellent moldability.

[0034] The SFC of the plastic fat composition for pies of the present invention can be analyzed, for example, according to the Standard Methods for Analysis of Fats and Oils (2.2.9-2013 Solid Fat Content (NMR Method)).

[0035] Furthermore, the plastic oil and fat composition for pies of the present invention preferably contains 27 to 65 mass% of transesterified oil obtained primarily from palm oil, more preferably 30 to 60 mass%, more preferably 34 to 56 mass%, even more preferably 37 to 53 mass%, and particularly preferably 40 to 53 mass%. The plastic fat composition for pies of the present invention having the above-mentioned constitution has excellent moldability and extensibility, is less likely to drip at room temperature, and further has good melt-in-the-mouth texture.

[0036] Preferred examples of interesterified oils obtained mainly from palm oil include soft interesterified oils and hard interesterified oils.

[0037] Here, the soft interesterified oil used in the present invention is preferably a soft interesterified oil having the following characteristics (a) and (b). (A) The SFC of soft interesterified oil at 5°C is 47-58%. (a) The SFC of the soft interesterified oil at 40°C is 3% or less. The plastic fat composition for pies of the present invention, which contains the soft interesterified oil having the above characteristics (a) and (b), has excellent moldability and extensibility, is less likely to drip at room temperature, and has a good melt-in-the-mouth texture.

[0038] Furthermore, with regard to the characteristic (A) of the soft interesterified oil contained in the fat for pies of the present invention, it is more preferable that it has the following characteristic. The SFC of the soft interesterified oil at 5°C is 48 to 56%, more preferably 50 to 54%.

[0039] Furthermore, with regard to the characteristic (a) of the soft interesterified oil contained in the fat for pies of the present invention, it is more preferable that it has the following characteristic. The SFC of the soft interesterified oil at 40°C is 2% or less, more preferably 1% or less.

[0040] Examples of soft interesterified oils having the above characteristics include palm oil, palm kernel soft fraction, and interesterified oils of palm oil soft fraction. Specific examples include those obtained by interesterifying 67% by mass of palm oil, 23% by mass of palm kernel soft fraction, and 10% by mass of palm oil soft fraction.

[0041] Furthermore, the hard interesterified oil used in the present invention is more preferably a hard interesterified oil having the following characteristics (c) and (d). (c) The SFC of hard interesterified oil at 5°C is 75 to 85%; (d) The SFC of hard interesterified oil at 40°C is 20-30%. The plastic fat composition for pies of the present invention, which contains the hard interesterified oil having the above characteristics (c) and (d), has excellent moldability and extensibility, is less likely to drip at room temperature, and melts easily in the mouth.

[0042] Furthermore, regarding the characteristic (c) of the hard interesterified oil contained in the fat for pies of the present invention, it is more preferable that it has the following characteristic. The SFC of the hard interesterified oil at 5°C is 78 to 83%, more preferably 80 to 82%.

[0043] Furthermore, with regard to the characteristic (d) of the hard interesterified oil contained in the fat for pies of the present invention, it is more preferable that it has the following characteristic. The SFC of the hard interesterified oil at 40°C is 22 to 28%, more preferably 24 to 27%.

[0044] An example of a hard interesterified oil having the above characteristics is one obtained by interesterifying the hard part of palm oil.

[0045] The interesterification can be carried out by a method known in the art. In the present invention, it is preferable to use an interesterified oil obtained by a random interesterification reaction method. Random interesterification can be carried out, for example, by a chemical method in which interesterification is carried out using a catalyst such as sodium methylate or sodium hydroxide, or by an enzymatic method in which interesterification is carried out using a catalyst such as non-selective lipase. In the present invention, it is particularly preferable to use interesterified oil obtained by carrying out a random interesterification reaction using a chemical method.

[0046] In the plastic fat composition for pies of the present invention, the lower limit of the content of soft interesterified oil is preferably 20% by mass or more, more preferably 22% by mass or more, more preferably 24% by mass or more, even more preferably 25% by mass or more, and particularly preferably 26% by mass or more. By setting the lower limit of the content of the soft interesterified oil within the above range, a plastic fat composition for pies that has excellent moldability and melts in the mouth can be obtained.

[0047] The upper limit of the content of the soft interesterified oil is preferably 40% by mass or less, more preferably 38% by mass or less, even more preferably 36% by mass or less, and particularly preferably 35% by mass or less. By setting the upper limit of the content of the soft interesterified oil within the above range, a plastic fat composition for pies that has excellent moldability and melts in the mouth can be obtained.

[0048] The lower limit of the content of the hard interesterified oil is preferably 7% by mass or more, more preferably 8% by mass or more, more preferably 10% by mass or more, even more preferably 12% by mass or more, and particularly preferably 14% by mass or more. By setting the lower limit of the content of the hard interesterified oil within the above range, it is possible to obtain a plastic fat composition for pies that has excellent moldability and is inhibited from sagging at room temperature.

[0049] The upper limit of the content of the hard interesterified oil is preferably 25% by mass or less, more preferably 22% by mass or less, even more preferably 20% by mass or less, and particularly preferably 18% by mass or less. By setting the upper limit of the content of the hard interesterified oil within the above range, a plastic fat composition for pies that melts easily in the mouth can be obtained.

[0050] The plastic fat composition for pies of the present invention may contain fats and oils other than the hard interesterified oils and soft interesterified oils described above, as long as the basic properties required for the plastic fat composition for pies and pies containing the same are not impaired. Examples of fats and oils other than the hard interesterified oils and soft interesterified oils include palm oil, palm kernel oil, coconut oil, olive oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, high oleic rapeseed oil, high erucic rapeseed oil, rice bran oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, shea oil, processed fats and oils obtained by subjecting these to one or more treatments selected from hardening, fractionation, and interesterification, and animal fats.

[0051] The plastic fat composition for pies of the present invention preferably contains an extremely hardened oil as an oil other than the interesterified oil. An example of the extremely hardened oil is hyercin rapeseed extremely hardened oil.

[0052] The lower limit of the content of the extremely hardened oil is preferably 1.5% by mass or more, more preferably 2% by mass or more, even more preferably 2.5% by mass or more, and particularly preferably 3% by mass or more. By setting the lower limit of the content of the extremely hardened oil within the above range, it is possible to obtain a plastic fat for pies that promotes crystallization of the fat, has excellent moldability, and is suppressed from dripping at room temperature.

[0053] The upper limit of the content of the highly hydrogenated oil is preferably 6% by mass or less, more preferably 5% by mass or less, and even more preferably 4.5% by mass or less. By setting the upper limit of the content of the extremely hardened oil within the above range, a plastic oil composition for pies that melts easily in the mouth can be obtained.

[0054] The plastic fat composition for pies of the present invention may also contain liquid oil as the fat other than the interesterified oil. A preferred example of the liquid oil is rapeseed oil.

[0055] When liquid oil is contained, the lower limit of the liquid oil content is preferably 1.5% by mass or more, more preferably 2% by mass or more, even more preferably 2.5% by mass or more, and particularly preferably 3% by mass or more. The upper limit of the liquid oil content is preferably 6% by mass or less, more preferably 5% by mass or less, and even more preferably 4.5% by mass or less. By setting the liquid oil content within the above range, a plastic fat composition for pies with excellent spreadability can be obtained. That is, in a preferred embodiment of the plastic fat composition for pies of the present invention, the plastic fat composition for pies contains the liquid oil in the above content.

[0056] A preferred example of the composition of the oils and fats in the present invention is a form containing 20 to 40 mass% of soft interesterified oil, 7 to 25 mass% of hard interesterified oil, 1.5 to 5 mass% of highly hydrogenated oil, and 1.5 to 5 mass% of liquid oil.

[0057] In addition, it is preferable that the pie fat of the present invention contains substantially no trans fatty acids.

[0058] The plastic fat composition for pies of the present invention may be composed of only an oil phase containing the above-mentioned components, or may be composed of an oil phase and a water phase.

[0059] When the composition contains an aqueous phase, the mass ratio of the aqueous phase to the oil phase can be set appropriately, but is preferably 0:100 to 30:70, more preferably 10:90 to 20:80.

[0060] The above-mentioned plastic fat composition for pies may contain other ingredients within the range that does not impair the effects of the present invention. The other ingredients mentioned above include water, skim milk powder, salt, whey powder, other dairy-based ingredients, sugars, and, if necessary, sucrose fatty acid esters, polyglycerin fatty acid esters, sodium citrate, sodium tripolyphosphate, sodium diphosphate, sodium bicarbonate, sodium hexametaphosphate, thickening polysaccharides, flavorings, etc.

[0061] The plastic fat composition for pies of the present invention can be prepared by a general production method, but a typical method is to add an aqueous phase to an oil phase to emulsify it, and then rapidly cool and knead it. After rapidly cooling and kneading, crystallization and molding can also be carried out using a resting tube.

[0062] The prepared plastic fat composition for pies can be molded into a block shape and stored in a cool, dark place. When a pie is produced using the plastic fat composition for pies of the present invention, the block-shaped plastic fat composition for pies is kneaded using a kneading machine, and the kneaded plastic fat composition for pies is rolled into a sheet shape using a plastic fat composition extrusion device, which can be used to produce a pie.

[0063] Furthermore, it is preferable that the plastic fat composition for pies of the present invention has (1) hardness and (2) rheometer breaking load (N) within the following numerical ranges.

[0064] (1)Hardness The plastic fat composition for pies of the present invention, obtained by the following procedure, has a hardness of preferably 45 to 100, more preferably 50 to 90, even more preferably 50 to 80, and particularly preferably 50 to 75 immediately after filling. A plastic fat composition for pies having a hardness immediately after filling within the above range has excellent moldability for sheets.

[0065] (Measurement of hardness of plastic fat composition for pie immediately after filling) The ingredients for the pie fat plastic composition were rapidly cooled and kneaded using a kneading machine with the outlet temperature set to 16°C, and the hardness of two 2cm thick pie fat plastic compositions stacked on top of each other was measured as the hardness immediately after filling.

[0066] In the present invention, hardness refers to the penetration (unit: 1 / 10 mm) measured using a micro-penetrator (circular sieve (102.5 g)). As the micro-penetrator, a PENETRO METER manufactured by RIGOSHA or the like can be used.

[0067] The plastic fat composition for pies of the present invention has a hardness of preferably 85 or less, more preferably 80 or less, more preferably 70 or less, even more preferably 65 or less, and particularly preferably 60 or less when stored at 5°C for 4 days, then left to stand in a water bath at 15°C for 2 hours and brought to a product temperature of 15°C. A plastic fat composition for pies having a hardness within the above range at a product temperature of 15°C after storage at 5°C suppresses sagging at room temperature.

[0068] (2) Rheometer breaking load (N) The plastic composition for pies of the present invention has a rheometer breaking load (speed: 1 mm / sec) of preferably 15 N or less, more preferably 13 N or less, and even more preferably 12 N or less when stored at 5°C for 4 days, then left to stand in an atmosphere at 15°C for 1 day and brought to a product temperature of 15°C. A plastic fat composition for pies having a breaking load within the above range at a product temperature of 15°C has excellent extensibility. The breaking load can be measured using a rheometer (model: EZ-SX) manufactured by Shimadzu Corporation.

[0069] <Pie> A pie using the plastic fat composition for a pie of the present invention can be produced by a conventional method, for example, by wrapping the sheet-shaped plastic fat composition for a pie in a wheat flour dough, folding it to form a multi-layer structure, and baking it. [Example]

[0070] The present invention will be described in more detail below with reference to examples. In these examples, % (percent) is based on mass unless otherwise specified.

[0071] The fats and oils used in preparing the plastic fat composition for pies are as follows:

[0072] [Table 1]

[0073] (i) Soft interesterified oil A It was obtained by random transesterification of 67% palm oil, 23% palm kernel oil soft fraction, and 10% palm oil soft fraction using 0.12% sodium methylate as a catalyst at 90°C for 30 minutes, followed by bleaching and deodorization.

[0074] (ii) Hard interesterified oil B Palm oil hard part was subjected to random transesterification reaction using 0.12% sodium methylate as a catalyst at 90°C for 30 minutes, followed by bleaching and deodorization.

[0075] Solid fat content (SFC) The solid fat content (SFC) of the oils and fats was measured according to the Standard Methods for Analysis of Fats and Oils (2.2.9-2013 Solid Fat Content (NMR Method)).

[0076] Constituent fatty acid composition The fatty acid composition of the oils and fats was analyzed using the standard methods for analyzing fats and oils (2.4.1.2-2013 (methyl esterification method) and 2.4.2.3-2013 (capillary gas chromatography method)).

[0077] To a total of 85.3 mass% of fats and oils mixed at the ratios shown in Table 2, 0.6 mass% of glycerin fatty acid ester and 0.4 mass% of lecithin were added to prepare an oil phase. On the other hand, 11.5% by mass of water, 1% by mass of a milk-based raw food ingredient, and 1.2% by mass of salt were added to prepare an aqueous phase. After emulsifying 86.3% by mass of the oil phase with 13.7% by mass of the water phase, the mixture was rapidly cooled and kneaded using a kneader. The rapid kneading was carried out by setting the outlet temperature of the kneader to 16°C. Subsequently, the fat and oil composition removed from the kneader was crystallized and molded using a resting tube to prepare a 2 cm thick sheet-shaped margarine (plastic fat and oil composition for pie). The physical properties of the obtained margarine immediately after crystallization and molding (i.e., immediately after filling) and after cooling at a low temperature of 5°C were evaluated by the following procedures.

[0078] [Table 2]

[0079] (A) Evaluation of the physical properties of margarine immediately after filling The physical properties of the margarine immediately after the above crystallization and molding steps (immediately after filling) were evaluated as follows (A1 and A2).

[0080] (A1) Measurement of physical properties (hardness measurement) Immediately after filling, the sheet margarine was folded in half and punched out using a round mould with a diameter of 6 cm and a height of 3 cm. The resulting margarine was measured for hardness using a micropenemeter (RIGOSHA PENETRO METER, round size (102.5 g)) with the penetration (unit: 1 / 10 mm).

[0081] (A2) Sensory evaluation (margarine hardness) The margarine was rapidly cooled and kneaded to a maximum of 16°C in a kneading machine, and formed into a sheet using the method described above. Within 2 minutes, the texture of the margarine was evaluated according to the following criteria. <Evaluation criteria> 1. The margarine is soft both inside and outside, or cracks have appeared in the margarine. 2. Margarine has a slightly soft interior and a soft exterior. 3. The margarine is slightly hard on the inside and slightly soft on the outside. 4. The margarine is hard inside but slightly hard on the outside. 5. Margarine is hard both inside and outside

[0082] (B) Evaluation of the physical properties of margarine after low-temperature storage After molding, the physical properties of the sheet-shaped margarine were evaluated (B1 and B2) as follows after storage at a low temperature (5°C). (B1) Measurement of physical properties (B1-1) Hardness measurement After storing the sheet margarine in a 5°C incubator for 4 days, it was folded in half and punched out using a circular mould with a diameter of 6 cm and a height of 3 cm. The punched out sheet margarine was then stored in a water bath at 15°C for 2 hours, after which a micropenemeter (RIGOSHA PENETRO METER, round size (102.5 g)) was used to measure the penetration (unit: 1 / 10 mm) as the hardness of the margarine.

[0083] (B1-2) Measurement of breaking load using a rheometer After storing the sheet margarine in a constant temperature bath at 5°C for 4 days, it was stored in a constant temperature bath at 15°C for 1 day, and then the breaking load (N) was measured using a rheometer (Shimadzu Corporation, model: EZ-SX) at a speed of 1 mm / sec.

[0084] (B2) Sensory evaluation

[0085] (B2-1) Extensibility of margarine The spreadability of the margarine during molding was evaluated by an evaluator who is an expert in fat and oil compositions, according to the following evaluation criteria. <Evaluation criteria> The margarine stored at 5°C for 4 days was formed into strips (2 cm length × 5 cm width × 1 cm height) and then left to stand in a 15°C atmosphere for 1 day to bring the product temperature to 15°C. The stretchability of the margarine strips was evaluated based on the resistance felt when pressed with the pad of the thumb. ◎ Only the initial deformation is forceful, and then the deformation is smooth, and the margarine spreads evenly. 〇...It has the ability to deform, but margarine stretches evenly. △···There is a force to deform, and the margarine does not spread evenly. × When force is applied due to deformation, the margarine breaks.

[0086] (B2-2) Margarine's resistance to dripping The margarine was evaluated for its resistance to dripping during molding by an evaluator who is an expert in fat and oil compositions, according to the following evaluation criteria. <Evaluation criteria> Margarine stored at 5°C for 4 days was formed into strips (2 cm length × 5 cm width × 1 cm height) and then left to stand in a 15°C atmosphere for 1 day to bring the product temperature to 15°C. The strips of margarine were kneaded by hand several times, and the changes in the margarine were observed and evaluated according to the following criteria. ◎ Although the dough softens during shaping, the degree of softening is small, and after kneading it several times, the resistance felt by the hand becomes uniform, allowing the dough to be easily shaped into sheets by hand. 〇 Although the dough is very soft, it can be formed into sheets by hand even after kneading it several times. △: The dough is very softened, and it is difficult to form it into a sheet by hand after kneading it several times. × After just a few kneads, it becomes like mayonnaise and cannot be formed into sheets.

[0087] (B2-3) Margarine melting The margarines were stored in a constant temperature bath at 5°C for 4 days, and the product temperature was brought to 5°C. Then, the margarines were evaluated by evaluators who are experts in fat and oil compositions according to the following criteria. <Evaluation criteria> ◎ It melts in your mouth and leaves no residue. 〇···It melts slightly in the mouth, with a slight aftertaste. △···It remains almost undissolved in the mouth. ×...It remains completely undissolved in the mouth.

[0088] [Table 3]

[0089] (Results and Discussion) Table 3 shows the measured physical properties and sensory evaluation results for the margarines of Examples 1 to 4 and Comparative Examples 1 to 4. These results demonstrate that the margarines of Examples 1 to 4 are all good in terms of margarine formability, spreadability, resistance to dripping, and melt-in-the-mouth feel. In particular, Example 1 showed good sensory evaluation values ​​for margarine formability, spreadability, resistance to dripping, and melt-in-the-mouth feel both immediately after filling and at a product temperature of 15°C after storage at 5°C, and the measured values ​​of the physical properties were also within preferred ranges.

[0090] Comparative Example 1 differs from the Examples in the blending amounts of soft interesterified oil A, hard interesterified oil B, and hyercin rapeseed extremely hardened oil. Thus, Comparative Example 1, which has a different fatty acid composition from the Examples, was excellent in spreadability and melt-in-the-mouth texture. However, in Comparative Example 1, the measured hardness values ​​immediately after filling and at a product temperature of 15°C after storage at 5°C were both large, and the results of the sensory evaluation revealed that Comparative Example 1 was inferior in moldability and resistance to sagging.

[0091] Comparative Example 2, which did not contain hyercin rapeseed hardened oil, was excellent in spreadability, resistance to dripping, and melt-in-the-mouth texture. On the other hand, the hardness of Comparative Example 2 was high immediately after filling, and the results of the sensory evaluation also showed that it did not have a desirable hardness when formed. This revealed that Comparative Example 2 was inferior to the Examples in terms of workability during sheet production, such as formability.

[0092] Comparative Example 3, which contained an excessive amount of hyercin rapeseed hardened oil, was significantly inferior in melt-in-the-mouth texture. Furthermore, Comparative Example 3 had good results in the sensory evaluation regarding resistance to dripping and moldability, but had a low result in the sensory evaluation regarding extensibility, and the breaking load was greater than Examples 1 to 4. In other words, Comparative Example 3 was inferior to the Examples in terms of workability during pie molding, such as extensibility.

[0093] Comparative Example 4, which contained an excessive amount of hard interesterified oil B, was significantly inferior in meltability in the mouth. In addition, the margarine sheet was cracked during production, and workability during sheet production, such as moldability, was significantly inferior.

[0094] From the above results, it became clear that margarine (plastic fat composition for pies) having an SFC of 2% or less at 40°C and having the following characteristics (a) to (c) has excellent moldability and spreadability, is less likely to drip at room temperature, and has good melt-in-the-mouth texture. In other words, the plastic fat composition for pies of the present invention not only has excellent workability before low-temperature storage, such as in the production of sheet margarine, but also has excellent spreadability and resistance to dripping, making it easy to work with in the processing of products such as pies, and it also has good melt-in-the-mouth texture.

[0095] (a) saturated fatty acid content of 16 to 20 carbon atoms: 44% by mass or more; (b) content of saturated fatty acids having 22 carbon atoms: 0.5% by mass or more; (c) Unsaturated fatty acid content: 37% by mass or more [Industrial Applicability]

[0096] The present invention can be used to make pies.

Claims

1. Contains 20% by mass or more of milk fat and has an SFC of 2% or less at 40°C, A plastic fat composition for pies having the following characteristics (a) to (d): (a) content of saturated fatty acids having 16 to 20 carbon atoms: 44% by mass or more and 50% by mass or less; (b) content of saturated fatty acids having 22 carbon atoms: 0.7% by mass or more and 3% by mass or less; (c) unsaturated fatty acid content: 37% by mass or more and 45% by mass or less, (d) Content of saturated fatty acids having 14 or less carbon atoms: 10% by mass or more and 18% by mass or less.

2. The plastic fat composition for pies according to claim 1, having an SFC of 11% or more at 30°C.

3. The plastic fat composition for pies according to claim 1 or 2, wherein the hardness at a product temperature of 15°C is 85 or less after storage at 5°C for 4 days.

4. 20 to 40% by mass of soft interesterified oil; 7 to 25% by mass of hard interesterified oil; Contains 1.5 to 5% by mass of extremely hardened oil, The soft interesterified oil has the following characteristics (A) and (B): The plastic fat composition for pies according to any one of claims 1 to 3, wherein the hard interesterified oil has the following characteristics (c) and (d): (A) The SFC of the soft interesterified oil at 5°C is 47 to 58%, (A) The SFC of the soft interesterified oil at 40°C is 3% or less; (c) The SFC of the hard interesterified oil at 5°C is 75 to 85%; (d) The SFC of the hard interesterified oil at 40°C is 20 to 30%.

5. The plastic fat composition for pies according to claim 4, containing 1.5 to 5% by mass of liquid oil.

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