Oil and fat composition, plastic oil and fat composition, and method for producing bakery products using the same

Abstract

To provide an oil and fat composition which can impart crunchy texture and meltability in the mouth as if butter is used in a bakery product, and can improve a texture and a flavor of the bakery product.SOLUTION: An oil and fat composition contains triacyl glycerol in which 3 molecules of a fatty acid are bonded to 1 molecule of glycerol through an ester linkage, and satisfies following expressions (1) to (5). Expression (1): 25≤[iodine number]≤45. Expression (2): 10.0 mass%≤[lauric acid content in constituent fatty acid (mass%)]≤30.0 mass%. Expression (3): 5.0 mass%≤[total content of POP, POS and SOS (mass%)]≤10.0 mass%. Expression (4): 0.8≤[(content of triacyl glycerol having total carbon number of fatty acid constituting one molecule of triacyl glycerol of 34-38 (mass%)) / (content of triacyl glycerol having total carbon number of fatty acid constituting one molecule of triacyl glycerol of 40-42 (mass%))]≤1.5. Expression (5): 1.5≤[(total content of POP, POS and SOS (mass%)) / (total content of PPO, PSO, SPO and SSO (mass%))]≤3.0.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition, a plastic oil and fat composition, and a method for producing bakery products using the same. [Background technology]

[0002] It has been known that the use of butter in bakery products provides a unique texture and a unique butter flavor. The unique texture of bakery products obtained by using butter includes, for example, a crunchy texture felt by the back teeth when chewing low-moisture bakery products such as biscuits, a light and smooth texture and a moist feel in the case of butter cake, and a light and smooth texture in the case of sponge cake and bread. However, butter is expensive, and there are problems with unstable supply due to a decline in domestic milk production.

[0003] In view of the above-mentioned problems, in recent years, development of oil and fat compositions using vegetable oils as raw materials as butter substitutes has been carried out for the purpose of imparting texture and flavor similar to those of butter to bakery products. Palm oil is widely used as a vegetable oil because it has a moderate hardness, is inexpensive, and has a stable supply. Furthermore, many compound margarines have been developed which are made from butter and a plastic oil composition using an oil composition made from vegetable raw materials.

[0004] Many fat compositions have been developed with the aim of replacing butter. For example, Patent Document 1 discloses a fat and oil composition for bakery use that contains specific amounts of free amino acids and sugars. Patent Document 2 discloses a plastic water-in-oil emulsified fat and oil composition that contains a specific amount of whey minerals as a solid content, and further contains a milk fat hydrolysate and / or yeast extract. Patent Document 3 discloses an oil-in-water emulsified oil and fat composition that contains specific amounts of oil-soluble components derived from butter and water-soluble components derived from whey, and further contains a complex made of whey concentrate as a milk protein and starch syrup and / or reduced starch saccharified product as a carbohydrate. Patent Document 4 also discloses a plastic oil composition containing a cellulose ether having a specific range of mass of oleic acid bonded to the 2-position of triacylglycerol contained in the plastic oil composition, and a specific range of viscosity of an aqueous solution measured under predetermined conditions, and containing an enzyme selected from the group consisting of carbohydrate-degrading enzymes and phospholipid-degrading enzymes. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2020-074708 [Patent Document 2] Japanese Patent Application Laid-Open No. 2018-164444 [Patent Document 3] Patent No. 5298701 [Patent Document 4] Japanese Patent Application Publication No. 2018-11577 Summary of the Invention [Problem to be solved by the invention]

[0006] Patent Documents 1 and 2 disclose that when a bakery fat composition or a plastic water-in-oil emulsified fat composition is used in bakery products, a good quality butter flavor is felt strongly or for a long time. Patent Document 3 discloses that when an oil-in-water emulsified fat composition is used in bakery foods, a more natural butter flavor can be obtained than with conventional butter flavorings.

[0007] However, all of the conventional improved oil and fat compositions used as butter substitutes are intended to imitate the flavor of butter, and bakery products using them do not take into consideration the texture, and it has been found that there is room for improvement in texture.

[0008] Meanwhile, attempts have been made to improve the texture of fat and oil compositions used as butter substitutes. Patent Document 4 discloses that when used in bakery products such as Danish pastries and pound cakes, a plastic fat and oil composition can be obtained that has a good melt-in-the-mouth feel, crispness, fluffiness, and chewiness. However, no consideration was given to achieving a texture similar to that obtained when butter is used in bakery products, as in the present invention, and it was found that there is room for further improvement in texture.

[0009] The present inventors investigated the problem of imparting a crunchy chewing sensation, texture, and disintegration sensation similar to that of bakery products containing butter to bakery products, and as a result, focused on the crystallization state of a melted fat or oil composition when slowly cooled to 20°C and 25°C. Using various blends of fats and oils, fat or oil compositions that provide a texture similar to that of butter and fat or oil compositions that do not resemble butter were prepared, and the state of the crystals upon slow cooling at these temperatures was observed using a polarizing microscope. As a result, it was found that in fat or oil compositions that provide a texture similar to that of butter, the liquid fat and oil fractions were moderately separated from each other in the crystallization upon slow cooling at 20°C and 25°C, which was similar to the crystallization state observed when milk fats such as butter are slowly cooled. On the other hand, in fat or oil compositions that do not resemble that of butter, the liquid fat and crystal fractions were not separated from each other in the crystallization upon slow cooling at 20°C and 25°C, and the crystals were densely packed.

[0010] The present inventors have conducted further intensive research and found that by setting the ratio of a specific symmetric triacylglycerol to an asymmetric triacylglycerol within a predetermined range, the state of crystals upon slow cooling at 20°C and 25°C becomes similar to that obtained when milk fat is slowly cooled.

[0011] In light of the above, an object of the present invention is to provide an oil and fat composition that can improve the texture and flavor of bakery products. [Means for solving the problem]

[0012] The present invention provides The present invention provides an oil and fat composition containing a triacylglycerol in which three fatty acid molecules are ester-bonded to one glycerol molecule, and which satisfies the following formulas (1) to (5): Formula (1): 25≦[Iodine value]≦45 Formula (2): 10.0% by mass≦[lauric acid content (% by mass) in constituent fatty acids]≦30.0% by mass Formula (3): 5.0 mass%≦[total content (mass%) of POP, POS, and SOS]≦10.0 mass% Formula (4): 0.8≦[(content (mass%) of triacylglycerols having a total carbon number of 34 to 38 in fatty acids constituting one triacylglycerol molecule) / (content (mass%) of triacylglycerols having a total carbon number of 40 to 42 in fatty acids constituting one triacylglycerol molecule)]≦1.5 Equation (5): 1.5≦[(total content of POP, POS, and SOS (mass%)) / (total content of PPO, PSO, SPO, and SSO (mass%))]≦3.0 Here, POP indicates a triacylglycerol in which P is bound to positions 1 and 3 of one glycerol molecule and O is bound to position 2. POS refers to a triacylglycerol in which P is bonded to position 1, O is bonded to position 2, and S is bonded to position 3 of one glycerol molecule, and a triacylglycerol in which S is bonded to position 1, O is bonded to position 2, and P is bonded to position 3 of one glycerol molecule. SOS indicates a triacylglycerol in which S is bound to positions 1 and 3 of one glycerol molecule and O is bound to position 2. PPO refers to a triacylglycerol in which P is bound to positions 1 and 2 and O is bound to position 3 of one glycerol molecule, and a triacylglycerol in which O is bound to position 1 and P is bound to positions 2 and 3 of one glycerol molecule. PSO refers to a triacylglycerol in which P is bonded to position 1, S is bonded to position 2, and O is bonded to position 3 of one glycerol molecule, and a triacylglycerol in which O is bonded to position 1, S is bonded to position 2, and P is bonded to position 3 of one glycerol molecule. SPO refers to a triacylglycerol in which S is bound to position 1, P is bound to position 2, and O is bound to position 3 of one glycerol molecule, and a triacylglycerol in which O is bound to position 1, P is bound to position 2, and S is bound to position 3 of one glycerol molecule. SSO refers to a triacylglycerol in which S is bound to positions 1 and 2 of one glycerol molecule and O is bound to position 3, and a triacylglycerol in which O is bound to position 1 of one glycerol molecule and S is bound to positions 2 and 3.

[0013] The present invention also provides a plastic oil and fat composition, in which the oil phase comprises the above oil and fat composition and milk fat, and the content of milk fat in the oil phase is 0% by mass or more and 50% by mass or less.

[0014] The present invention also provides a method for producing bakery products, which comprises mixing the above-mentioned plastic fat composition as a dough ingredient with wheat flour. [Effects of the Invention]

[0015] According to the present invention, an oil and fat composition that improves the texture and flavor of bakery products can be obtained. [Brief explanation of the drawings]

[0016] The above-mentioned objects, as well as other objects, features and advantages, will become more apparent from the preferred embodiments described below and the accompanying drawings. [Figure 1] 1 shows a microscopic image of slow-cooling crystals of the oil and fat composition obtained in Example 1. FIG. [Figure 2] 1 shows a microscopic image of slow-cooling crystals of the oil and fat composition obtained in Comparative Example 2. FIG. DETAILED DESCRIPTION OF THE INVENTION

[0017] Hereinafter, an embodiment of the present invention will be described. In this embodiment, the triacylglycerol in the oil and fat composition is one molecule of glycerol to which three molecules of fatty acid are ester-bonded. In this embodiment, the constituent fatty acids of triacylglycerol are abbreviated as follows: (Fatty acid notation) P: Palmitic acid, S: Stearic acid, O: Oleic acid

[0018] The oil and fat composition of the present embodiment contains triacylglycerol in which three fatty acid molecules are ester-bonded to one glycerol molecule, and the oil and fat composition satisfies the following formulas (1) to (5).

[0019] Formula (1): 25≦[Iodine value]≦45 Formula (2): 10.0% by mass≦[lauric acid content (% by mass) in constituent fatty acids]≦30.0% by mass Formula (3): 5.0 mass%≦[total content (mass%) of POP, POS, and SOS]≦10.0 mass% Formula (4): 0.8≦[(content (mass%) of triacylglycerols having a total carbon number of 34 to 38 in fatty acids constituting one triacylglycerol molecule) / (content (mass%) of triacylglycerols having a total carbon number of 40 to 42 in fatty acids constituting one triacylglycerol molecule)]≦1.5 Equation (5): 1.5≦[(total content of POP, POS, and SOS (mass%)) / (total content of PPO, PSO, SPO, and SSO (mass%))]≦3.0 Here, POP indicates a triacylglycerol in which P is bound to positions 1 and 3 of one glycerol molecule and O is bound to position 2. POS refers to a triacylglycerol in which P is bonded to position 1, O is bonded to position 2, and S is bonded to position 3 of one glycerol molecule, and a triacylglycerol in which S is bonded to position 1, O is bonded to position 2, and P is bonded to position 3 of one glycerol molecule. SOS indicates a triacylglycerol in which S is bound to positions 1 and 3 of one glycerol molecule and O is bound to position 2. PPO refers to a triacylglycerol in which P is bound to positions 1 and 2 and O is bound to position 3 of one glycerol molecule, and a triacylglycerol in which O is bound to position 1 and P is bound to positions 2 and 3 of one glycerol molecule. PSO refers to a triacylglycerol in which P is bonded to position 1, S is bonded to position 2, and O is bonded to position 3 of one glycerol molecule, and a triacylglycerol in which O is bonded to position 1, S is bonded to position 2, and P is bonded to position 3 of one glycerol molecule. SPO refers to a triacylglycerol in which S is bound to position 1, P is bound to position 2, and O is bound to position 3 of one glycerol molecule, and a triacylglycerol in which O is bound to position 1, P is bound to position 2, and S is bound to position 3 of one glycerol molecule. SSO refers to a triacylglycerol in which S is bound to positions 1 and 2 of one glycerol molecule and O is bound to position 3, and a triacylglycerol in which O is bound to position 1 of one glycerol molecule and S is bound to positions 2 and 3.

[0020] In formula (1), the lower limit of the [iodine value] is preferably 25 or more, more preferably 27 or more, and even more preferably 30 or more. On the other hand, in formula (1), the upper limit of the [iodine value] is preferably 45 or less, more preferably 43 or less, and even more preferably 40 or less. By satisfying the above formulas (2) to (5) and setting the [iodine value] within the above range, the fat or oil is appropriately separated into a liquid portion and a crystalline portion during slow cooling, which allows the fat or oil to have a crunchy texture when used in bakery products and also makes the fat or oil melt in the mouth when eaten.

[0021] In formula (2), the lower limit of the [lauric acid content (% by mass) in the constituent fatty acids] is preferably 10.0% by mass or more, more preferably 12.0% by mass or more, and even more preferably 15.0% by mass or more. On the other hand, in formula (2), the upper limit of the [lauric acid content (% by mass) in the constituent fatty acids] is preferably 30.0% by mass or less, more preferably 28.0% by mass or less, and even more preferably 25.0% by mass or less. By satisfying the above formula (1) and formulas (3) to (5) and by setting the [lauric acid content (% by mass) in the constituent fatty acids] within the above range, the fat will be separated appropriately into a liquid portion and a crystalline portion during slow cooling, thereby imparting a crunchy texture and a light, crisp feel to the bakery products when used in the bakery products.Furthermore, by setting the [lauric acid content (% by mass) in the constituent fatty acids] within the above range, the fat will have a good melt-in-the-mouth feel, such that it melts smoothly in the mouth when used in the bakery products.

[0022] In formula (3), POP, POS, and SOS are triacylglycerols contained mainly in palm-based fats and oils, and in particular, represent symmetric triacylglycerols.

[0023] In formula (3), the lower limit of the [total content (mass%) of POP, POS and SOS] is preferably 5.0% by mass or more, more preferably 5.5% by mass or more, and even more preferably 6.0% by mass or more. On the other hand, in formula (3), the upper limit of the [total content (mass%) of POP, POS and SOS] is preferably 10.0 mass% or less, more preferably 9.5 mass% or less, and even more preferably 9.0 mass% or less. By setting the [total content (% by mass) of POP, POS, and SOS] within the above range, the palm-based oil content in the entire oil and fat composition can be set within an appropriate range. Furthermore, by satisfying the above formulas (1), (2), (4), and (5) and setting the [total content (% by mass) of POP, POS, and SOS] within the above range, the fats and oils are appropriately separated into a liquid portion and a crystalline portion during slow cooling, and when used in bakery products, this can impart a crunchy, chewy, and light texture similar to that of butter, thereby improving the texture of the bakery products.

[0024] In formula (4), (the content (mass%) of triacylglycerols in which the total carbon number of fatty acids constituting one triacylglycerol molecule is 34 to 38) indicates triacylglycerols composed mainly of lauric acid, which has 12 carbon atoms, and is found in large amounts in lauric fats and oils. On the other hand, in formula (4), (the content (mass%) of triacylglycerols in which the total number of carbon atoms in the fatty acids constituting one triacylglycerol molecule is 40 to 42) indicates triacylglycerols composed mainly of lauric acid and fatty acids with longer chains than lauric acid, and is contained in large amounts in interesterified oils obtained by interesterification using as raw material a mixture of lauric oils and fats (e.g., palm oil, rapeseed oil) containing a large amount of triacylglycerols composed of lauric oils and fats with longer chains than lauric acid. Equation (4) represents the ratio of triacylglycerols composed mainly of lauric acid to triacylglycerols composed of lauric acid and fatty acids with longer chains than lauric acid.

[0025] In formula (4), the lower limit of [(content (mass%) of triacylglycerols having a total carbon number of 34 to 38 in fatty acids constituting one triacylglycerol molecule) / (content (mass%) of triacylglycerols having a total carbon number of 40 to 42 in fatty acids constituting one triacylglycerol molecule)] is preferably 0.8 or more, more preferably 0.9 or more, and even more preferably 1.0 or more. On the other hand, in formula (4), the upper limit of [(content (mass%) of triacylglycerols having a total carbon number of fatty acids constituting one triacylglycerol molecule of 34 to 38) / (content (mass%) of triacylglycerols having a total carbon number of fatty acids constituting one triacylglycerol molecule of 40 to 42)] is preferably 1.5 or less, more preferably 1.4 or less, and even more preferably 1.3 or less. By keeping [(content (mass%) of triacylglycerols having a total carbon number of fatty acids constituting one triacylglycerol molecule of 34 to 38) / (content (mass%) of triacylglycerols having a total carbon number of fatty acids constituting one triacylglycerol molecule of 40 to 42)] within the above range, the ratio of lauric fats and oils to interesterified oils containing lauric fats and oils can be kept within an appropriate range.

[0026] Furthermore, by setting [(content (mass%) of triacylglycerols having a total carbon number of fatty acids constituting one triacylglycerol molecule of 34 to 38) / (content (mass%) of triacylglycerols having a total carbon number of fatty acids constituting one triacylglycerol molecule of 40 to 42)] to the above upper limit value or less, the difference between the solid fat content at 20°C and the solid fat content at 25°C can be kept within an appropriate range.

[0027] In formula (5), PPO, PSO, SPO, and SSO are triacylglycerols that are characteristically contained in lard and beef tallow, which contain palmitic acid, oleic acid, and stearic acid as constituent fatty acids, or interesterified oils made mainly from palm-based oils and fats, and in particular, represent asymmetric triacylglycerols.

[0028] Equation (5) represents the ratio of the content of a specific asymmetric triacylglycerol to the content of a specific symmetric triacylglycerol.

[0029] In formula (5), the lower limit of [(total content of POP, POS, and SOS (% by mass)) / (total content of PPO, PSO, SPO, and SSO (% by mass)] is preferably 1.5 or more, more preferably 1.7 or more, and even more preferably 1.9 or more. On the other hand, in formula (5), the upper limit of [(total content of POP, POS, and SOS (% by mass)) / (total content of PPO, PSO, SPO, and SSO (% by mass)] is preferably 3.0 or less, more preferably 2.8 or less, and even more preferably 2.6 or less. By setting the ratio [(total content (% by mass) of POP, POS, and SOS) / (total content (% by mass) of PPO, PSO, SPO, and SSO)] within the above range, the ratio of palm-based oil and fat, which characteristically contains symmetric triacylglycerols, to lard, beef tallow, or interesterified oil containing palm-based oil and fat as a raw material, which contains asymmetric triacylglycerols, can be set within an appropriate range.

[0030] Furthermore, in formula (5), by setting [(total content of POP, POS, and SOS (% by mass)) / (total content of PPO, PSO, SPO, and SSO (% by mass)]) to be equal to or greater than the above lower limit, the state of slow-cooling crystallization at 20°C and 25°C becomes similar to that of slow-cooling crystallization of milk fat, and when used in bakery products, it is possible to impart a crisp, crunchy, or light texture similar to that of butter.

[0031] Furthermore, in formula (5), by setting [(total content (% by mass) of POP, POS, and SOS) / (total content (% by mass) of PPO, PSO, SPO, and SSO)] to the above-mentioned upper limit value or less, the difference between the solid fat content (%) at 20°C and the solid fat content (%) at 25°C can be kept within an appropriate range.

[0032] As described above, the oil and fat composition of this embodiment can improve the texture and flavor when used in bakery products by simultaneously satisfying all of the following formulas (1) to (5). More specifically, by simultaneously satisfying all of the following formulas (1) to (5), the blending of palm-based oils and fats, lauric oils and fats, and interesterified oils containing lauric oils and fats can be optimized. Furthermore, the ratio of palm-based oils and fats characteristically containing symmetric triacylglycerols to oils and fats containing asymmetric triacylglycerols can be optimized. This allows the crystalline state of the oil and fat composition, when melted and slowly cooled, to be appropriately separated from the liquid oil and crystalline portions, similar to the crystalline state of milk fat. At the same time, by ensuring that the difference in solid fat content at temperatures around room temperature (20°C and 25°C) is within an appropriate range, a plastic oil and fat composition can be prepared from the oil and fat composition. When used in bakery products, the crystals impart a crunchy texture felt by the molars, a light and light texture, and a suitable melt-in-the-mouth feel. This imparts a unique texture similar to that of butter to bakery products, improving the texture and melt-in-the-mouth feel of the bakery products. Formula (1): 25≦[Iodine value]≦45 Formula (2): 10.0% by mass≦[lauric acid content (% by mass) in constituent fatty acids]≦30.0% by mass Formula (3): 5.0 mass%≦[total content (mass%) of POP, POS, and SOS]≦10.0 mass% Formula (4): 0.8≦[(content (mass%) of triacylglycerols having a total carbon number of 34 to 38 in fatty acids constituting one triacylglycerol molecule) / (content (mass%) of triacylglycerols having a total carbon number of 40 to 42 in fatty acids constituting one triacylglycerol molecule)]≦1.5 Equation (5): 1.5≦[(total content of POP, POS, and SOS (mass%)) / (total content of PPO, PSO, SPO, and SSO (mass%))]≦3.0

[0033] Furthermore, the oil and fat composition of the present embodiment can further improve the texture and flavor when used in bakery products by satisfying the following conditions.

[0034] In the oil and fat composition of the present embodiment, it is preferable that the oil and fat in the oil and fat composition satisfy the following formula (6).

[0035] Formula (6): 7.0%≦[(solid fat content A (%) at 20°C)−(solid fat content B (%) at 25°C)]≦12.0%

[0036] Equation (6) represents the difference between the solid fat content (%) at 20°C and the solid fat content (%) at 25°C.

[0037] In formula (6), the lower limit of [(solid fat content A (%) at 20°C) - (solid fat content B (%) at 25°C)] is preferably 7.0% or more, more preferably 7.5% or more, and even more preferably 8.0%. On the other hand, in formula (6), the upper limit of [(solid fat content A (%) at 20°C) - (solid fat content B (%) at 25°C)] is preferably 12.0% or less, more preferably 11.5% or less, and even more preferably 11.0% or less. By keeping [(solid fat content A (%) at 20°C) - (solid fat content B (%) at 25°C)] within the above range, an appropriate difference is created between the solid fat content A (%) at 20°C and the solid fat content B (%) at 25°C, allowing bakery products to have an appropriate melt-in-the-mouth feel. Furthermore, when formula (6) is satisfied in addition to satisfying formulas (1) to (5), bakery products can be imparted with a crunchy chewing feel, a light texture, a crumbling feel when placed in the mouth, and a melt-in-the-mouth feel similar to those achieved when butter is used in bakery products, thereby improving the texture and flavor of bakery products. Furthermore, by keeping [(solid fat content A (%) at 20°C) - (solid fat content B (%) at 25°C)] below the above upper limit, the load required to mix the product into dough for making bakery products can be reduced, improving handleability.

[0038] In the oil and fat composition of the present embodiment, it is preferable that the oil and fat in the oil and fat composition satisfy the following formulas (7) and (8).

[0039] Formula (7): 10.0 mass%≦[content (mass%) of triacylglycerols in which the total number of carbon atoms in fatty acids constituting one triacylglycerol molecule is 34 to 38)]≦25.0 mass%

[0040] In formula (7), the lower limit of the content (mass %) of triacylglycerols in which the total number of carbon atoms in fatty acids constituting one triacylglycerol molecule is 34 to 38 is preferably 10.0 mass % or more, and more preferably 11.0 mass % or more. On the other hand, in formula (7), the upper limit of the content (mass %) of triacylglycerols in which the total number of carbon atoms in fatty acids constituting one triacylglycerol molecule is 34 to 38 is preferably 25.0 mass % or less, and more preferably 24.0 mass % or less.

[0041] Formula (8): 10.0 mass%≦[content (mass%) of triacylglycerols in which the total number of carbon atoms in fatty acids constituting one triacylglycerol molecule is 40 to 42)]≦20.0 mass%

[0042] In formula (8), the lower limit of the content (mass %) of triacylglycerols in which the total number of carbon atoms in fatty acids constituting one triacylglycerol molecule is 40 to 42 is preferably 10.0 mass % or more, and more preferably 12.0 mass % or more. On the other hand, in formula (8), the upper limit of the content (mass %) of triacylglycerols in which the total number of carbon atoms in fatty acids constituting one triacylglycerol molecule is 40 to 42 is preferably 20.0 mass % or less, and more preferably 18.0 mass % or less.

[0043] By satisfying formula (4) and setting the [content (mass%) of triacylglycerols having a total carbon number of fatty acids constituting one triacylglycerol molecule of 34 to 38] and the [content (mass%) of triacylglycerols having a total carbon number of fatty acids constituting one triacylglycerol molecule of 40 to 42] within the above ranges, it is possible to keep the ratio of lauric fats and oils to interesterified oils containing lauric fats and oils within an appropriate range, while ensuring that both fat and oil raw materials are present in an appropriate amount relative to the entire fat and oil composition.

[0044] [Oils and fats] Specifically, the oil and fat composition of the present embodiment preferably uses (a) palm-based oil and fat, (b) lauric-based oil and fat, and (c) interesterified oil containing lauric-based oil and fat.

[0045] [(a) Palm-based oils and fats] Examples of (a) palm-based fats and oils include palm oil, palm olein, palm stearin, palm mid-melting point fractions, and hydrogenated oils thereof. Here, it is preferable to use extremely hardened oils (iodine values ​​of 4 or less) as hydrogenated oils, rather than partially hydrogenated oils (iodine values ​​exceeding 4), the use of which has been shunned in recent years due to their association with heart disease. Furthermore, in this embodiment, interesterified oils are not included as (a) palm-based fats and oils. Furthermore, in this embodiment, a distinction is made between (a) palm-based fats and oils and oils and oils and oils used as raw materials for (c) interesterified oils containing lauric fats, which will be described later. Palm kernel oil is an oil extracted from palm seeds and has different properties from palm oil, and is therefore not included in the palm-based oils of this embodiment.

[0046] The oil and fat composition of this embodiment contains POP, POS, and SOS in appropriate ranges, and when made into a bakery product, it imparts a crunchy texture similar to that obtained when butter is used, and from the viewpoint of improving the texture, the content of (a) palm-based oil and fat is preferably 15% by mass or more, more preferably 20% by mass or more. On the other hand, in the oil and fat composition of the present embodiment, from the viewpoint of containing POP, POS, and SOS in appropriate ranges, the content of (a) palm-based oil and fat is preferably 40% by mass or less, more preferably 35% by mass or less, and even more preferably 30% by mass or less.

[0047] (a) As the palm-based oil and fat, the various conditions of the present invention can be adjusted by mixing two or more types of palm-based oil and fat that differ in the degree of fractionation or whether or not hydrogenation is performed.

[0048] [(b) Lauric acid-based oils and fats] The oil and fat composition of this embodiment contains an appropriate range of lauric acid and triacylglycerols in which the total number of carbon atoms in the fatty acids constituting one triacylglycerol molecule is 34 to 38, and from the viewpoint of achieving an appropriate state of slow-cooling crystallization and melt-in-the-mouth texture, the content of (b) lauric oil and fat is preferably 5% by mass or more, more preferably 10% by mass or more. On the other hand, in the oil and fat composition of this embodiment, from the viewpoint of containing lauric acid and triacylglycerols having a total carbon number of 34 to 38 in one molecule of fatty acids within an appropriate range, the content of (b) lauric oils and fats is preferably 40% by mass or less, more preferably 30% by mass or less, and even more preferably 25% by mass or less.

[0049] (b) Lauric fats and oils are fats and oils having a lauric acid content of 30% by mass or more in the constituent fatty acids, and the lauric acid content of the constituent fatty acids in (b) lauric fats and oils of this embodiment is preferably 40 to 55% by mass, more preferably 45 to 50% by mass. Examples of lauric fats and oils include coconut oil, palm kernel oil, and fractionated oils thereof, and hardened oils (preferably with an iodine value of 4 or less).

[0050] [(c) Interesterified oil containing lauric fat] In the oil and fat composition of this embodiment, the content of (c) interesterified oil containing lauric oil and fat is preferably 40% by mass or more, more preferably 45% by mass or more. On the other hand, in the oil and fat composition of the present embodiment, the content of (c) interesterified oil containing lauric fat and oil is preferably 70% by mass or less, more preferably 65% ​​by mass or less.

[0051] (c) Interesterified oils containing lauric fats and oils may be prepared by using at least lauric fats and oils as a part of the raw material, and preferably by combining lauric fats and oils with other oils and oils. Examples of other oils and oils include palm-based oils and fats, lard, beef tallow, milk fat, rapeseed oil, soybean oil, corn oil, rice bran oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and fractionated oils thereof, or highly hydrogenated oils (preferably with an iodine value of 4 or less). In particular, from the viewpoint of easily satisfying the above formulas (3) and (5), it is preferable to use oils and fats containing fatty acids having 16 or more carbon atoms as constituent fatty acids, and it is particularly preferable to use palm-based oils and fats containing appropriate amounts of palmitic acid and fatty acids having 18 carbon atoms. (c) It is preferable that the interesterified oil containing lauric fats and oils does not use, as a raw material, partially hydrogenated oils (iodine value exceeding 4), the use of which has been avoided in recent years due to their association with heart disease.

[0052] (c) The interesterified oil containing lauric fats and oils can contain lauric fats and oils as raw material fats in an amount of preferably 15% by mass or more, more preferably 20% by mass or more, and even more preferably 25% by mass or more, and can contain preferably 75% by mass or less, more preferably 70% by mass or less, and even more preferably 65% ​​by mass or less.

[0053] (c) The interesterified oil containing lauric fats and oils can contain palm-based fats and oils as raw material fats in an amount of preferably 25% by mass or more, more preferably 30% by mass or more, and preferably 65% ​​by mass or less, more preferably 60% by mass or less.

[0054] (c) The various conditions of the present invention can be adjusted by using a mixture of two or more types of interesterified oils containing lauric fats and oils prepared from different raw materials as the interesterified oil containing lauric fats and oils.

[0055] The method for producing interesterified oil is not particularly limited, and any known method can be used, including a method using a chemical catalyst or an enzyme. Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme include lipases derived from the genera Alcaligenes, Rhizopus, Aspergillus, Mucor, and Penicillium, etc. The enzymes can be immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic and used as immobilized lipases, or can be used in the form of powders.

[0056] In order to satisfy formula (5) in the present invention and to control the total content of PPO, PSO, SPO, and SSO, it is desirable that the exchange of fatty acid residues on the glycerol backbone be a non-selective transesterification reaction with no directionality, whether the above-mentioned chemical catalyst or enzymatic method is used. To achieve such non-selective transesterification, for example, the reaction temperature, the selection of the catalyst, the contact time with the catalyst, the selection of the immobilized enzyme carrier, etc. can be selected.

[0057] The oil and fat composition of this embodiment may be mixed with other oils and fats as necessary to satisfy the above formulas (1) to (5). Examples of other oils and fats include lard, beef tallow, milk fat, rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and fractionated oils thereof, hydrogenated oils, and interesterified oils that do not contain lauric fats and oils. Here, the hydrogenated oil is preferably a highly hydrogenated oil (iodine value less than 4) rather than a partially hydrogenated oil (iodine value 4 or more), the use of which 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.

[0058] The oil-and-fat composition of the present invention may be subjected to rapid cooling plasticization to form a plastic oil-and-fat composition containing the oil-and-fat composition of the present invention in an oil phase.Furthermore, the plastic oil-and-fat composition may be a water-in-oil emulsion containing an aqueous phase and an oil phase containing the oil-and-fat composition of the present invention as a continuous phase, such as margarine or fat spread. The plastic fat composition of the present invention is preferably a water-in-oil emulsion, since this not only provides a texture similar to that of butter in bakery products, but also makes it easy to impart a milky flavor and the like.

[0059] The method for producing the plastic oil composition of the present invention is not particularly limited, and any known method can be used, but a preferred method will be described below. The method for producing the plastic oil and fat composition of the present invention preferably comprises the steps of: mixing an oil phase and, if necessary, an aqueous phase to obtain a mixture; and cooling the mixture, kneading and / or applying pressure to perform rapid cooling plasticization. Each step will be described in detail below. First, the oil and fat composition of the present invention is prepared and heated to melt. Next, raw materials such as emulsifiers and flavoring agents are dissolved in the oil and fat composition as needed to form an oil phase. An aqueous phase containing other water-soluble ingredients as needed is added to the oil phase as needed and mixed. Subsequently, the resulting mixture is preferably sterilized. The sterilization method is not particularly limited, but examples include a batch method using a tank, a plate-type heat exchanger, a continuous method using a scraped-surface heat exchanger, etc. The sterilization conditions are preferably a temperature and time of 63°C for 30 minutes or more, for example, 36 seconds or more at 80°C, and 4 seconds or more at 90°C. Thereafter, if necessary, preliminary cooling is carried out to a degree that does not cause the precipitation of fat crystals, and then rapid cooling and plasticization is carried out. Rapid cooling and plasticization may be carried out using a closed-type continuous scraped tube chiller (A unit) such as a Combinator, Votator, Perfector, or Chemtator, a plate-type heat exchanger, or a combination of an open-type cooler such as a Diacooler and a Comprector. This rapid cooling and plasticization process results in a plastic oil or fat composition. Furthermore, a kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may also be used during rapid cooling and plasticization. In any step of the process for producing the plastic oil composition of the present invention, nitrogen, air, etc. may be incorporated into the composition.

[0060] Furthermore, the plastic oil composition of the present embodiment may contain, as necessary, water, emulsifiers, thickening stabilizers, dairy products, salt, potassium chloride and other salty seasonings, acidulants such as acetic acid, lactic acid, gluconic acid and other acidulants, sugars, sweeteners, coloring agents, antioxidants, vegetable proteins, eggs and various egg products, flavorings, seasonings, pH adjusters, food preservatives, fruits, fruit juices, spices, and the like.

[0061] Examples of the emulsifier include synthetic emulsifiers such as glycerin fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin succinate fatty acid esters, glycerin tartarate fatty acid esters, glycerin citrate fatty acid esters, glycerin diacetyltartarate fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleate esters, propylene glycol fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, and polyoxyethylene sorbitan monoglyceride; and natural emulsifiers such as soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols, and milk fat globule membranes.

[0062] Examples of the thickening stabilizer 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, modified starch, and dextran.

[0063] Examples of the dairy products include raw milk, cow's milk, special milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, part-skim milk, skim milk, processed milk, butter, cream cheese, natural cheese, processed cheese, ice cream, concentrated milk, concentrated skim milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed milk, sweetened condensed skim milk, whole milk powder, skim 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, infant formula, fermented milk, yogurt, lactic acid bacteria drinks, dairy drinks, calcium caseinate, sodium caseinate, potassium caseinate, magnesium caseinate, whey protein concentrate, total milk protein, and whey minerals.

[0064] When the plastic oil-and-fat composition contains the dairy product or milk fat, the milk fat content in the oil phase is preferably 0% by mass or more and 50% by mass or less. By setting the content within the above range, when the plastic oil-and-fat composition is used in bakery products, a crystalline state similar to that of milk fat can be obtained upon slow cooling, and a texture similar to that of butter can be obtained.

[0065] Examples of the sugars include glucose, fructose, sucrose, maltose, enzyme-saccharified starch syrup, lactose, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, honey, oligosaccharides, reduced sugar polydextrose, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactoferrin oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, and trehalose.

[0066] The plastic fat composition of the present invention is used for kneading into bakery products. When made into bakery products, the composition provides a crunchy texture when chewed, similar to that obtained when butter is used, and therefore is suitably used for kneading into bakery products.

[0067] The plastic oil and fat composition of the present invention can be used for kneading into various bakery products. Examples of bakery products include Western confectioneries such as breads, cakes, waffles, crepes, donuts, pies, and biscuits, and Japanese confectioneries such as dorayaki. Examples of cakes include steamed cakes, sponge cakes, butter cakes, roll cakes, pancakes, bouche, baumkuchen, pound cakes, cheesecakes, and snack cakes. Examples of biscuits include soft biscuits such as cookies and sablés, hard biscuits, crackers, hardtack, pretzels, pies, and wafers. Among bakery products, the plastic oil and fat composition is particularly preferably used in Western confectioneries, more preferably in cakes and biscuits, and most preferably in biscuits.

[0068] When the plastic fat composition of the present invention is used in biscuits and the like, it can impart a crunchy texture similar to that obtained when butter is used. However, when it is used in bakery products other than biscuits, such as cakes and breads, it can also impart a suitable texture to each bakery product, such as a light and crispy texture and good melt-in-the-mouth feel.

[0069] Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various other configurations can also be adopted. Below, examples of reference forms are given. 1. An oil or fat composition containing a triacylglycerol in which three fatty acid molecules are ester-bonded to one glycerol molecule, and which satisfies the following formulas (1) to (5): Formula (1): 25≦[Iodine value]≦45 Formula (2): 10.0% by mass≦[lauric acid content (% by mass) in constituent fatty acids]≦30.0% by mass Formula (3): 5.0 mass%≦[total content (mass%) of POP, POS, and SOS]≦10.0 mass% Formula (4): 0.8≦[(content (mass%) of triacylglycerols having a total carbon number of 34 to 38 in fatty acids constituting one triacylglycerol molecule) / (content (mass%) of triacylglycerols having a total carbon number of 40 to 42 in fatty acids constituting one triacylglycerol molecule)]≦1.5 Equation (5): 1.5≦[(total content of POP, POS, and SOS (mass%)) / (total content of PPO, PSO, SPO, and SSO (mass%))]≦3.0 Here, POP indicates a triacylglycerol in which P is bound to positions 1 and 3 of one glycerol molecule and O is bound to position 2. POS refers to a triacylglycerol in which P is bonded to position 1, O is bonded to position 2, and S is bonded to position 3 of one glycerol molecule, and a triacylglycerol in which S is bonded to position 1, O is bonded to position 2, and P is bonded to position 3 of one glycerol molecule. SOS indicates a triacylglycerol in which S is bound to positions 1 and 3 of one glycerol molecule and O is bound to position 2. PPO refers to a triacylglycerol in which P is bound to positions 1 and 2 and O is bound to position 3 of one glycerol molecule, and a triacylglycerol in which O is bound to position 1 and P is bound to positions 2 and 3 of one glycerol molecule. PSO refers to a triacylglycerol in which P is bonded to position 1, S is bonded to position 2, and O is bonded to position 3 of one glycerol molecule, and a triacylglycerol in which O is bonded to position 1, S is bonded to position 2, and P is bonded to position 3 of one glycerol molecule. SPO refers to a triacylglycerol in which S is bound to position 1, P is bound to position 2, and O is bound to position 3 of one glycerol molecule, and a triacylglycerol in which O is bound to position 1, P is bound to position 2, and S is bound to position 3 of one glycerol molecule. SSO refers to a triacylglycerol in which S is bound to positions 1 and 2 of one glycerol molecule and O is bound to position 3, and a triacylglycerol in which O is bound to position 1 of one glycerol molecule and S is bound to positions 2 and 3. 2. The oil and fat composition according to 1., An oil or fat composition that satisfies the following formula (6): Formula (6): 7.0%≦[(solid fat content A (%) at 20°C)−(solid fat content B (%) at 25°C)]≦12.0% 3. The oil and fat composition according to 1. or 2., An oil or fat composition that satisfies the following formulas (7) and (8). Formula (7): 10.0 mass%≦[content (mass%) of triacylglycerols in which the total number of carbon atoms in fatty acids constituting one triacylglycerol molecule is 34 to 38)]≦25.0 mass% Formula (8): 10.0 mass%≦[content (mass%) of triacylglycerols in which the total number of carbon atoms in fatty acids constituting one triacylglycerol molecule is 40 to 42)]≦20.0 mass% 4. A plastic oil and fat composition, the oil phase of which comprises the oil and fat composition according to any one of 1. to 3. and milk fat, and the content of milk fat in the oil phase is 0% by mass or more and 50% by mass or less. 5. The plastic oil composition according to 4., A plastic fat composition for use in kneading bakery products. 6. A method for producing a bakery product, comprising mixing the plastic fat composition according to 4. or 5. with wheat flour as a dough ingredient. [Example]

[0070] Next, the present invention will be described in detail with reference to examples, but the content of the present invention is not limited to the examples.

[0071] <Examples and Comparative Examples> [1] Preparation of interesterified oils 1 to 4 According to the formulation shown in Table 1, the oil and fat raw materials were heated to 60°C, dissolved and mixed, and then heated to 110°C and thoroughly dehydrated. After that, 0.08 mass% of sodium methylate was added as a chemical catalyst based on the amount of oil and fat, and an interesterification reaction was carried out under reduced pressure at 100°C for 0.5 hours with stirring. After the interesterification reaction, the catalyst was removed by washing with water, and the mixture was decolorized using activated clay and further deodorized to obtain interesterified oils 1 to 4.

[0072] [Table 1]

[0073] [2] Preparation of oil and fat composition According to the formulations shown in Table 2, the interesterified oil obtained in [1] and other oil and fat raw materials were heated to 60°C, melted, and mixed to obtain oil and fat compositions of Examples and Comparative Examples.

[0074] [Table 2]

[0075] [3] Iodine value measurement The iodine values ​​of the fats and oils used as raw materials in the Examples and Comparative Examples were measured according to "2.3.4.1-2013 Iodine Value (Wyss-Cyclohexane Method)" of the Standard Methods for the Analysis of Fats, Oils, and Related Materials (Japan Oil Chemists' Society), and the iodine values ​​of the fats and oils in the fat and oil compositions of the Examples and Comparative Examples obtained in [2] were calculated from the measured values. The results are shown in Table 3. The conditions (1) to (8) in Tables 3 and 4 correspond to the formulas (1) to (8) described in the above embodiment.

[0076] [4] Quantitative analysis of lauric acid, palmitic acid, and stearic acid The fats and oils used as raw materials in the Examples and Comparative Examples were analyzed for lauric acid, palmitic acid, and stearic acid in the constituent fatty acids according to "2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography)" in the Standard Methods for Analysis of Fats, Oils, and Related Materials (Japan Oil Chemists' Society). From these values, the proportions of lauric acid, palmitic acid, and stearic acid in the constituent fatty acids were calculated for the fats and oils in the fat and oil compositions of the Examples and Comparative Examples obtained in [2]. The results are shown in Table 3.

[0077] [5] Quantitative method for triacylglycerol For the oil and fat compositions of the Examples and Comparative Examples obtained in [2], triacylglycerols (TAGs) were separated and quantified using an HPLC-ESI-MS / MS system by the method described below. The results are shown in Table 3. [5-1] Preparation of oil and fat sample solution The fat sample was diluted with an acetone / acetonitrile mixed solvent to give a final concentration of approximately 60-120 μg / ml. Triundecanoin was added as an internal standard to a final concentration of 0.5 μg / ml. [5-2] Quantitative methods for POP, PPO, POS, PSO+SPO, SOS, and SSO Preparation of TAG standard solution Standard solutions (1.0-25 μg / ml) were prepared using POP, rac-PPO, rac-POS, rac-PSO, SOS, and rac-SSO (all manufactured by Tsukishima Foods Co., Ltd.) as standards. Triundecanoin was added as an internal standard to each dilution to a final concentration of 0.5 μg / ml. HPLC separation conditions The above TAG standard solution or oil / fat sample solution was injected into an HPLC system under the following conditions to separate the isomers of TAG molecular species. Apparatus: High-performance liquid chromatograph Alliance e2695 (Waters) Column: SunShell C30, 2.6 μm, 2.1 mm id x 150 mm (Chromanic Technologies) Column oven temperature: 20°C Flow rate: 0.4ml / min Mobile phase: Acetone / acetonitrile was changed linearly from 80 / 20 to 90 / 10 between 0 and 10 minutes, and from 90 / 10 to 100 / 0 between 10 and 10.1 minutes, and then maintained until the end of the analysis. ·Quantitative For detection, an ESI-MS / MS system (Waters Quattro micro API) was used, and peaks were detected in 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) Depending on the sample to be measured, appropriate quantitative ions were selected and used in the quantitative calculation. A calibration curve was created using 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. For PSO and SPO, which cannot be separated, a calibration curve was created using rac-PSO as the standard, and the total amount was quantified. Here, "rac-" indicates a racemate; for example, rac-PSO is an equal mixture of sn-PSO and sn-OSP. Furthermore, "sn-" indicates that the triacylglycerol is one of the enantiomers. For example, sn-PSO is a triacylglycerol in which P is bound to the 1st position, S is bound to the 2nd position, and O is bound to the 3rd position of one glycerol molecule. Meanwhile, sn-OSP is a triacylglycerol in which O is bound to the 1st position, S is bound to the 2nd position, and P is bound to the 3rd position of one glycerol molecule.

[0078] [6] Quantitative determination of triacylglycerols with a total of 34 to 42 carbon atoms in their constituent fatty acids The triacylglycerol composition of the fats and oils used as raw materials in the Examples and Comparative Examples was measured according to "2.4.6.1 Triacylglycerol Composition (Gas Chromatography)" of the Standard Methods for the Analysis of Fats, Oils, and Related Materials (Japan Oil Chemists' Society), and the contents of triacylglycerols with total carbon numbers of constituent fatty acids of 34, 36, 38, 40, and 42 were calculated from the measured values ​​for the fats and oils in the fat and oil compositions of the Examples and Comparative Examples obtained in [2]. The results are shown in Table 3.

[0079] [Table 3]

[0080] [7] Microscopic observation of annealed crystals 20 g of each of the oil and fat compositions obtained in [2] was placed in a φ90 mm plastic petri dish and stored in a constant temperature bath at 60°C for 1 hour to completely dissolve. The dish was then quickly transferred to a constant temperature bath at 20°C or 25°C and stored overnight. After storage, a small amount of oil and fat composition was collected from the center of the petri dish with a spatula, placed on a glass slide, and then a cover glass was placed on top of that. The sample was observed under a polarizing microscope with a 10x objective lens and classified into the following types of crystal state: Crystalline state A: Coarse crystals of similar size are present in the liquid portion (similar to the crystalline state when milk fat is slowly cooled) Crystalline state B: The crystals are needle-shaped and dense, with little liquid oil content. Microscopic images of crystal state A (slow-cooling crystals of the oil and fat composition obtained in Example 1) and B (slow-cooling crystals of the oil and fat composition obtained in Comparative Example 2) are shown in Figures 1 and 2. The results of the crystal state are shown in Table 4.

[0081] In Figure 1 (crystal state A), the black areas indicate that the fat is in a liquid state, and the white circular areas indicate that the fat has formed coarse crystals. In Figure 2 (crystal state B), the white linear portions indicate that the fat has formed needle-like crystals.

[0082] [8] Measurement of solid fat content (SFC) The solid fat content (SFC) (%) of the oil and fat composition obtained in [2] at 15°C, 20°C, and 25°C was measured by the direct method using an SFC-3000 (manufactured by Astec Co., Ltd.). The temperature control conditions and measurement conditions are as follows. The results are shown in Table 4. <Temperature control conditions> The oil and fat composition was completely melted at 60°C for 1 hour, and then the temperature was adjusted at 15°C, 20°C, and 25°C for 20 hours. The above temperature control conditions are similar to the crystalline state of the baked goods 20 hours after baking. <Measurement conditions> Scan count: 4, f = 1.4, repetition = 4, interval 2 seconds, pulse delay time = 1000 ms

[0083] [9] Preparation of plastic fat composition (margarine) The oil and fat composition obtained in [2] was heated to 60°C and melted, and 0.2 parts by mass of soybean lecithin was further dissolved in 80 parts by mass of the oil and fat composition. While stirring these, 19.8 parts by mass of water heated to 60°C was added, stirred and emulsified, and then kneaded while cooling to prepare margarine.

[0084]

[10] Preparation of baked confectionery (galette bretonne) 100 parts by mass of the margarine obtained in [9] was mixed with 54 parts by mass of powdered sugar and 0.8 parts by mass of salt, and 36 parts by mass of sweetened egg yolk was added and mixed. 100 parts by mass of soft flour and 1.5 parts by mass of baking powder were mixed and sifted, and then mixed to prepare a dough. The obtained dough was cooled in a refrigerator. The cooled dough was rolled out to a thickness of 10 mm and cut into a φ50 mm round mold. The obtained φ50 mm round dough was fitted with a φ5.5 cm ring mold and baked at 150°C for approximately 60 minutes.

[0085]

[11] Evaluation of baked goods The resulting baked confectioneries were evaluated as follows. Crunchy texture compared to baked goods made with unsalted butter: In the above

[10] , baked goods made using unsalted butter instead of margarine were used as a standard. Ten experienced panelists tasted the baked goods obtained in the above

[10] , and assigned scores according to the following criteria (four levels from -2 to 1), and the average score was calculated. The results are shown in Table 4. (standard) 1. It is crunchier than baked goods made with unsalted butter and doesn't resemble baked goods made with unsalted butter. 0 The crunchiness is similar to baked goods made with unsalted butter -1 The crunchiness is slightly less than that of baked goods made with unsalted butter. -2 The crunchiness is much less than that of baked goods made with unsalted butter.

[0086] Melt-in-the-mouth feel compared to baked goods made with unsalted butter: In the above

[10] , baked goods made using unsalted butter instead of margarine were used as a standard. Ten experienced panelists tasted the baked goods obtained in

[10] , and assigned scores according to the following criteria (four levels from -2 to 1), with the average score calculated. The results are shown in Table 4. (standard) 1. It melts in your mouth better than baked goods made with unsalted butter, but it doesn't resemble baked goods made with unsalted butter. 0 The melt-in-your-mouth texture is similar to that of baked goods made with unsalted butter -1 The melt-in-your-mouth texture is slightly weaker than baked goods made with unsalted butter. -2 The melt-in-your-mouth texture is much weaker than baked goods made with unsalted butter.

[0087] [Table 4]

[0088] In Examples 1 to 4, when used in baked goods, a crunchy texture and melt-in-the-mouth feel similar to baked goods made with butter could be felt. The workability when preparing the baked goods was also good. On the other hand, in Comparative Examples 1 to 5, the crunchy texture and melt-in-the-mouth feel similar to baked goods made with butter could not be felt.

[0089] An oil and fat composition was obtained by mixing 50 parts by mass of the oil and fat composition of Example 1 and 50 parts by mass of milk fat. Margarine was prepared according to the method described in [9] Preparation of plastic oil and fat composition (margarine) above. When the obtained margarine was used in bakery products, it was evaluated as having a crunchy texture similar to that of bakery products using butter and good melt-in-the-mouth property, as in the case where the plastic oil and fat composition prepared using the oil and fat composition obtained in Example 1 was used in bakery products.

Claims

1. An oil and fat composition comprising a triacylglycerol in which one molecule of glycerol is ester-bonded to three molecules of fatty acid, The oil and fat composition for bakery products contains (a) palm-based oil and fat, (b) lauric-based oil and fat, and (c) interesterified oil containing lauric-based oil and fat, and satisfies the following formulas (1) to (5): Formula (1): 25≦[iodine value]≦45 Formula (2): 10.0 mass%≦[lauric acid content (mass%) in constituent fatty acids]≦30.0 mass% Formula (3): 5.0 mass%≦[total content (mass%) of POP, POS, and SOS]≦9.5 mass% Formula (4): 0.8≦[(content (mass%) of triacylglycerols having 34 to 38 carbon atoms in total among fatty acids constituting one triacylglycerol molecule) / (content (mass%) of triacylglycerols having 40 to 42 carbon atoms in total among fatty acids constituting one triacylglycerol molecule)]≦1.5 Formula (5): 1.5≦[(total content of POP, POS, and SOS (% by mass)) / (total content of PPO, PSO, SPO, and SSO (% by mass)]≦3.0 Here, POP indicates a triacylglycerol in which P is bound to the 1st and 3rd positions of one glycerol molecule and O is bound to the 2nd position. POS refers to a triacylglycerol in which P is bonded to the 1-position, O is bonded to the 2-position, and S is bonded to the 3-position of one glycerol molecule, and a triacylglycerol in which S is bonded to the 1-position, O is bonded to the 2-position, and P is bonded to the 3-position of one glycerol molecule. SOS refers to a triacylglycerol in which S is bound to the 1st and 3rd positions of one glycerol molecule and O is bound to the 2nd position. PPO refers to a triacylglycerol in which P is bound to positions 1 and 2 of one glycerol molecule and O is bound to position 3, and a triacylglycerol in which O is bound to position 1 of one glycerol molecule and P is bound to positions 2 and 3. PSO refers to 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 glycerol molecule, and 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 glycerol molecule. SPO refers to a triacylglycerol in which S is bonded to the 1-position, P is bonded to the 2-position, and O is bonded to the 3-position of one glycerol molecule, and a triacylglycerol in which O is bonded to the 1-position, P is bonded to the 2-position, and S is bonded to the 3-position of one glycerol molecule. SSO refers to a triacylglycerol in which S is bound to positions 1 and 2 of one glycerol molecule and O is bound to position 3, and a triacylglycerol in which O is bound to position 1 of one glycerol molecule and S is bound to positions 2 and 3.

2. An oil and fat composition comprising a triacylglycerol in which one molecule of glycerol is ester-bonded to three molecules of fatty acid, The oil and fat composition for bakery products contains (a) palm-based oil and fat, (b) lauric-based oil and fat, and (c) interesterified oil containing lauric-based oil and fat, and satisfies the following formulas (1) to (5): Formula (1): 25≦[iodine value]≦45 Formula (2): 10.0 mass%≦[lauric acid content (mass%) in constituent fatty acids]≦30.0 mass% Formula (3): 5.0 mass%≦[total content (mass%) of POP, POS, and SOS]≦10.0 mass% Formula (4): 0.8≦[(content (mass%) of triacylglycerols having 34 to 38 carbon atoms in total among fatty acids constituting one triacylglycerol molecule) / (content (mass%) of triacylglycerols having 40 to 42 carbon atoms in total among fatty acids constituting one triacylglycerol molecule)]≦1.5 Formula (5): 1.5≦[(total content of POP, POS, and SOS (% by mass)) / (total content of PPO, PSO, SPO, and SSO (% by mass)]≦2.2 Here, POP indicates a triacylglycerol in which P is bound to the 1st and 3rd positions of one glycerol molecule and O is bound to the 2nd position. POS refers to a triacylglycerol in which P is bonded to the 1-position, O is bonded to the 2-position, and S is bonded to the 3-position of one glycerol molecule, and a triacylglycerol in which S is bonded to the 1-position, O is bonded to the 2-position, and P is bonded to the 3-position of one glycerol molecule. SOS refers to a triacylglycerol in which S is bound to the 1st and 3rd positions of one glycerol molecule and O is bound to the 2nd position. PPO refers to a triacylglycerol in which P is bound to positions 1 and 2 of one glycerol molecule and O is bound to position 3, and a triacylglycerol in which O is bound to position 1 of one glycerol molecule and P is bound to positions 2 and 3. PSO refers to 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 glycerol molecule, and 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 glycerol molecule. SPO refers to a triacylglycerol in which S is bonded to the 1-position, P is bonded to the 2-position, and O is bonded to the 3-position of one glycerol molecule, and a triacylglycerol in which O is bonded to the 1-position, P is bonded to the 2-position, and S is bonded to the 3-position of one glycerol molecule. SSO refers to a triacylglycerol in which S is bound to positions 1 and 2 of one glycerol molecule and O is bound to position 3, and a triacylglycerol in which O is bound to position 1 of one glycerol molecule and S is bound to positions 2 and 3.

3. An oil and fat composition comprising a triacylglycerol in which one molecule of glycerol is ester-bonded to three molecules of fatty acid, The oil and fat composition for bakery products contains (a) palm-based oil and fat, (b) lauric-based oil and fat, and (c) interesterified oil containing lauric-based oil and fat, and satisfies the following formulas (1) to (5): Formula (1): 25≦[Iodine value]≦38.6 Formula (2): 10.0 mass%≦[lauric acid content (mass%) in constituent fatty acids]≦30.0 mass% Formula (3): 5.0 mass%≦[total content (mass%) of POP, POS, and SOS]≦10.0 mass% Formula (4): 0.8≦[(content (mass%) of triacylglycerols having 34 to 38 carbon atoms in total among fatty acids constituting one triacylglycerol molecule) / (content (mass%) of triacylglycerols having 40 to 42 carbon atoms in total among fatty acids constituting one triacylglycerol molecule)]≦1.5 Formula (5): 1.5≦[(total content of POP, POS, and SOS (% by mass)) / (total content of PPO, PSO, SPO, and SSO (% by mass)]≦3.0 Here, POP indicates a triacylglycerol in which P is bound to the 1st and 3rd positions of one glycerol molecule and O is bound to the 2nd position. POS refers to a triacylglycerol in which P is bonded to the 1-position, O is bonded to the 2-position, and S is bonded to the 3-position of one glycerol molecule, and a triacylglycerol in which S is bonded to the 1-position, O is bonded to the 2-position, and P is bonded to the 3-position of one glycerol molecule. SOS refers to a triacylglycerol in which S is bound to the 1st and 3rd positions of one glycerol molecule and O is bound to the 2nd position. PPO refers to a triacylglycerol in which P is bound to positions 1 and 2 of one glycerol molecule and O is bound to position 3, and a triacylglycerol in which O is bound to position 1 of one glycerol molecule and P is bound to positions 2 and 3. PSO refers to 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 glycerol molecule, and 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 glycerol molecule. SPO refers to a triacylglycerol in which S is bonded to the 1-position, P is bonded to the 2-position, and O is bonded to the 3-position of one glycerol molecule, and a triacylglycerol in which O is bonded to the 1-position, P is bonded to the 2-position, and S is bonded to the 3-position of one glycerol molecule. SSO refers to a triacylglycerol in which S is bound to positions 1 and 2 of one glycerol molecule and O is bound to position 3, and a triacylglycerol in which O is bound to position 1 of one glycerol molecule and S is bound to positions 2 and 3.

4. The oil and fat composition according to any one of claims 1 to 3, An oil or fat composition that satisfies the following formula (6): Formula (6): 7.0%≦[(solid fat content A (%) at 20°C)−(solid fat content B (%) at 25°C)]≦12.0%

5. The oil and fat composition according to any one of claims 1 to 4, An oil or fat composition satisfying the following formulas (7) and (8). Formula (7): 10.0% by mass≦[content (% by mass) of triacylglycerols in which the total number of carbon atoms in fatty acids constituting one triacylglycerol molecule is 34 to 38]≦25.0% by mass Formula (8): 10.0% by mass≦[content (% by mass) of triacylglycerols in which the total number of carbon atoms in fatty acids constituting one triacylglycerol molecule is 40 to 42]≦20.0% by mass

6. A plastic oil-and-fat composition, wherein the oil phase comprises the oil-and-fat composition according to any one of claims 1 to 5 and milk fat, and the content of the milk fat in the oil phase is 0% by mass or more and 50% by mass or less.

7. The plastic oil composition according to claim 6, A plastic fat composition for use in kneading bakery products.

8. A method for producing a bakery product, comprising mixing the plastic fat composition according to claim 6 or 7 with wheat flour as a dough ingredient.

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