CN103929971B

CN103929971B - Fat or oil composition and use the baked goods of this fat or oil composition and use the complex food of this baked goods

Info

Publication number: CN103929971B
Application number: CN201280048328.XA
Authority: CN
Inventors: 小泽拓也; 樱田美穗
Original assignee: Nisshin Oillio Ltd
Current assignee: Nisshin Oillio Group Ltd
Priority date: 2011-10-05
Filing date: 2012-09-19
Publication date: 2016-06-22
Anticipated expiration: 2032-09-19
Also published as: JP5291847B1; KR20140062122A; WO2013051388A1; KR101478753B1; JPWO2013051388A1; CN103929971A; MY165042A

Abstract

Present invention aim at providing a kind of in the complex food that baked goods and oily food form, it is possible to suppress in time through and occur the whitening of baked goods part, oily food part the fat or oil composition for baked goods of frosting。The present invention provides the oils and fats in a kind of fat or oil composition to meet the fat or oil composition of following condition (a) and (b) and (c)。A C40～C46 the content in () above-mentioned fat or oil composition is 2～25 mass %, b total (X2U+XU2) content of X2U and the XU2 in () above-mentioned fat or oil composition is 45～85 mass %, the mass ratio (XU2/(X2U+XU2) of XU2 and the X2U+XU2 in (c) above-mentioned fat or oil composition) it is more than 0.55。

Description

Fat or oil composition and use the baked goods of this fat or oil composition and use the complex food of this baked goods

Technical field

The present invention relates to a kind of for toasting the fat or oil composition of (bakery) food, this fat or oil composition is in the complex food that baked goods and oily food form, it is possible to suppress in time through and occur the whitening of baked goods part, oily food part frosting。

And, the present invention relates to a kind of complex food, in this complex food be made up of baked goods and oily food, in time through and occur the whitening of baked goods part, oily food part frosting suppressed。

Background technology

The baked goods such as cookies, cookie, except baked goods self, is also used for and the complex food of the oily food such as chocolate composition。This complex food, for instance, it is possible to by by the baked goods of roasting in advance and the oily food combination modulated in advance, by the oily food modulated in advance dispersion or faric in the dough/pasta of baked goods and roasting and manufacture。

Complex food about baked goods with oily food composition, in circulation, preserving, the known oils and fats that can occur contained by baked goods and oily food is the phenomenon (this phenomenon, also referred to as " migration ") of " movement " between baked goods and oily food。In this phenomenon, oils and fats contained in baked goods is transferred in oily food, and oils and fats contained in oily food is transferred in baked goods。

If the baked goods in complex food and oils and fats contained in oily food are moved, there is white powder and forms mottled " whitening " phenomenon in the surface then causing the baked goods part of complex food sometimes, causes the oily food part frosting of complex food sometimes。So, if the baked goods partial white of complex food, or the oily food part frosting of complex food, complex food will lose commodity value。

As the movement suppressing the oils and fats comprised in the baked goods along with complex food and oily food, the method of the frosting of the whitening of the baked goods part of complex food and the oily food part of complex food, there is document to propose coordinating being mixed in oils and fats and using the oils and fats (patent documentation 1) with specific SFC (SolidFatContent solid fats content) in baked goods, or use specific triglyceride (patent documentation 2)。

, the oils and fats that is mixed at baked goods that coordinates described in patent documentation 1 and patent documentation 2 is the oils and fats of the partial hydrogenation oil employed containing a large amount of trans fatty acid。In recent years, owing to there is the demand to the picked-up reducing trans fatty acid, the patent documentation 1 of the partial hydrogenation oil containing a large amount of trans fatty acid and patent documentation 2 is therefore used to be not suitable for the epoch。

Even if thus, it is desirable to have for providing the partial hydrogenation oil not used containing a large amount of trans fatty acid, the method that also can suppress the complex food of the frosting of the whitening of baked goods part, oily food part。

Patent documentation 1: Japanese Unexamined Patent Publication 2004-16096 publication

Patent documentation 2: Japanese Unexamined Patent Publication 9-37705 publication

Summary of the invention

Present invention aim at providing a kind of in the complex food that baked goods and oily food form, it is possible to suppress in time through and occur the whitening of baked goods part, oily food part the fat or oil composition for baked goods of frosting。

It is further an object that provide a kind of in the complex food that baked goods and oily food form, in time through and occur the whitening of baked goods part, oily food part the repressed complex food of frosting。

The present inventors conducts in-depth research to solve above-mentioned problem; if found that the fat or oil composition of the triacylglycerol that the oils and fats in fat or oil composition is contained specified quantitative is used in baked goods; then can suppress in complex food in time through and occur the whitening of baked goods part, oily food part frosting, be finally completed the present invention。

That is, one embodiment of the present invention is, the oils and fats in fat or oil composition is the fat or oil composition meeting the following conditions (a), (b) and (c)。

A the content of the C40～C46 in () above-mentioned fat or oil composition is 2～25 mass %,

B total (X2U+XU2) content of X2U and the XU2 in () above-mentioned fat or oil composition is 45～85 mass %, and,

C the mass ratio (XU2/ (X2U+XU2)) of XU2 and the X2U+XU2 in () above-mentioned fat or oil composition is more than 0.55。

Wherein, in above-mentioned condition (a), (b) and (c), C40～C46, X, U, X2U and XU2 are expressed as follows material respectively。

C40～C46: constitute the triacylglycerol that total carbon number is 40～46 of the fatty acid residue of triacylglycerol

X: carbon number is the satisfied fatty acid of more than 16

U: carbon number is the unsaturated fatty acid of more than 16

X2U: in conjunction with the triacylglycerol of 2 molecule X, 1 molecule U

XU2: in conjunction with the triacylglycerol of 1 molecule X, 2 molecule U

In addition, preferred a kind of embodiment is, in above-mentioned condition (a), the content of the C40～C46 in above-mentioned fat or oil composition is 2～20 mass %, the fat or oil composition that total (X2U+XU2) content is 50～85 mass % of X2U and the XU2 in above-mentioned fat or oil composition in above-mentioned condition (b)。

Also, it is preferred that a kind of embodiment be that the oils and fats in above-mentioned fat or oil composition is the fat or oil composition meeting the following conditions (d)。

D the content of the C28～C38 in () above-mentioned fat or oil composition is below 8 mass %。

, in above-mentioned condition (d), C28～C38 is expressed as follows material。

C28～C38: constitute the triacylglycerol that total carbon number is 28～38 of the fatty acid residue of triacylglycerol

Also, it is preferred that a kind of embodiment be that the oils and fats in above-mentioned fat or oil composition is the fat or oil composition meeting the following conditions (e) and (f)。

The content of the X3 in (e) above-mentioned fat or oil composition at below 13 mass %, and,

F the content of the U3 in () above-mentioned fat or oil composition is at below 16 mass %。

Wherein, in above-mentioned condition (e) and (f), X3 and U3 represents following material respectively。

X3: in conjunction with the triacylglycerol of 3 molecule X

U3: in conjunction with the triacylglycerol of 3 molecule U

Also, it is preferred that a kind of embodiment be that in above-mentioned condition (e), the X3 content in above-mentioned fat or oil composition is below 5 mass %,

In above-mentioned condition (f), the content of the U3 in above-mentioned fat or oil composition is the fat or oil composition of below 13 mass %。

Also, it is preferred that a kind of embodiment be that the oils and fats in above-mentioned fat or oil composition is the fat or oil composition meeting the following conditions (g)。

G the mass ratio (UXU/XU2) of UXU and the XU2 in () above-mentioned fat or oil composition is more than 0.02。

Wherein, UXU represents following material。

UXU:U be incorporated into 1 and 3, X be incorporated into the triacylglycerol of 2

Also, it is preferred that a kind of embodiment be that the oils and fats in above-mentioned fat or oil composition contains the fat or oil composition of the oils and fats of more than a kind comprised in following fat A, oils and fats B of 4～40 mass %。

Fat A: containing the unsaturated fatty acid of below 15 mass % in full composition fatty acid, the carbon number of 20～60 mass % is the satisfied fatty acid of 12～14, and the carbon number of 40～80 mass % is the satisfied fatty acid of 16～18, and, by the oils and fats that ester exchange obtains

Oils and fats B: containing the unsaturated fatty acid of 25～45 mass % in full composition fatty acid, the carbon number of 15～35 mass % is the satisfied fatty acid of 12～14, and the carbon number of 25～45 mass % is the satisfied fatty acid of 16～18, and, by the oils and fats that ester exchange obtains

Also, it is preferred that a kind of embodiment be that the oil iv in above-mentioned fat or oil composition is more than 62, and the fat or oil composition of more than the a kind oils and fats in the following low melting point portion containing 60～96 mass %。Above-mentioned low melting point portion is, to selected from Petiolus Trachycarpi system oils and fats, the low melting point portion carrying out the low melting point portion after fractional distillation process and the StU2 that contains more than 50 mass % containing the oils and fats being more than a kind in the ester-exchanged oil of raw material with Petiolus Trachycarpi system oils and fats。

Wherein, St, U and StU2 represent following material。

St: stearic acid

U: carbon number is the unsaturated fatty acid of more than 16

StU2: in conjunction with 1 molecule St, the triacylglycerol of 2 molecule U

And, currently preferred a kind of embodiment is that above-mentioned fat or oil composition is for being used for being mixed into bread dough, or is used for the fat or oil composition to bread bakery coating。

And, one embodiment of the present invention is, uses the baked goods that above-mentioned fat or oil composition manufactures。

And, one embodiment of the present invention is, the complex food being made up of above-mentioned baked goods and oily food。

And, currently preferred a kind of embodiment is that above-mentioned oily food is the complex food of chocolate。

According to the present invention it is possible to provide in the complex food being made up of above-mentioned baked goods and oily food, it is possible to suppress in time through the fat or oil composition for baked goods of the whitening of baked goods part occurred, the frosting of oily food part。

And, according to the present invention it is possible to provide in the complex food being made up of above-mentioned baked goods and oily food, in time through the repressed complex food of frosting of the whitening of baked goods part occurred, oily food part。

Detailed description of the invention

The present invention is described in detail below。

The fat or oil composition of the present invention, it is characterised in that the oils and fats in fat or oil composition meets the following conditions (a), (b) and (c)。

A C40～C46 the content in () above-mentioned fat or oil composition is 2～25 mass %,

B total (X2U+XU2) content of the XU2 of the X2U in () above-mentioned fat or oil composition is 45～85 mass %, and,

In the fat or oil composition of the present invention, C40～C46 content (condition (a)) of the oils and fats in fat or oil composition is 2～25 mass %, it is preferred to 2～20 mass %。When the fat or oil composition of the present invention is for being mixed into bread dough, more preferably 3～18 mass %, more preferably 4～16 mass %。And, when the fat or oil composition of the present invention is used for bread bakery coating, more preferably 5～20 mass %, more preferably 10～20 mass %。If the C40～C46 content in oils and fats is in above-mentioned scope, it is possible to suppress in complex food in time through the frosting of the whitening of baked goods part occurred, oily food part。

It addition, in the present invention, C40～C46 means to constitute the triacylglycerol that total carbon number is 40～46 of the fatty acid residue of triacylglycerol。The triacylglycerol that total carbon number is 40 as fatty acid residue, for instance, fatty acid residue can be enumerated by lauric acid (carbon number 12), lauric acid (carbon number 12), the triacylglycerol etc. that Palmic acid (carbon number 16) is constituted。The triacylglycerol that total carbon number is 42 as fatty acid residue, for instance, fatty acid residue can be enumerated by lauric acid (carbon number 12), tetradecanoic acid (carbon number 14), the triacylglycerol etc. that Palmic acid (carbon number 16) is constituted。The triacylglycerol that total carbon number is 44 as fatty acid residue, for instance, fatty acid residue can be enumerated by lauric acid (carbon number 12), Palmic acid (carbon number 16), the triacylglycerol etc. that Palmic acid (carbon number 16) is constituted。It addition, as the triacylglycerol that total carbon number is 46 of fatty acid residue, for instance, fatty acid residue can be enumerated by lauric acid (carbon number 12), Palmic acid (carbon number 16), the triacylglycerol etc. that stearic acid (carbon number 18) is constituted。

Hereinafter, triacylglycerol is designated as " TAG "。

In the fat or oil composition of the present invention, total (X2U+XU2) content (condition (b)) of the XU2 of the X2U of the oils and fats in fat or oil composition is 45～85 mass %, it is preferred to 50～85 mass %。When the fat or oil composition of the present invention is for being mixed into bread dough, more preferably 54～81 mass %, more preferably 56～78 mass %。And, the fat or oil composition of the present invention is for when to bread bakery coating, more preferably 50～77 mass %, more preferably 50～72 mass %。(X2U+XU2) in oils and fats is if content is in above-mentioned scope, it is possible to suppress in complex food in time through the frosting of the whitening of baked goods part occurred, oily food part。

It addition, in the present invention, X means the satisfied fatty acid that carbon number is more than 16, and U means the unsaturated fatty acid that carbon number is more than 16。Therefore, in the present invention, X2U means that 2 fatty acid residues constituting triacylglycerol be carbon number are the saturated fatty acid residues of more than 16, constitutes 1 fatty acid residue of triacylglycerol to be carbon number be the triacylglycerol of the unsaturated fatty acid residue of more than 16。And, in the present invention, XU2 means that 1 fatty acid residue constituting triacylglycerol be carbon number 16 be above saturated fatty acid residues, 2 fatty acid residues of composition triacylglycerol are carbon number be more than 16 the triacylglycerol of unsaturated fatty acid residue。

In the fat or oil composition of the present invention, X is preferably the satisfied fatty acid that carbon number is 16～18, and U is preferably the unsaturated fatty acid that carbon number is 18。

In the fat or oil composition of the present invention, in fat or oil composition, mass ratio (condition (the c)) XU2/ (X2U+XU2) of XU2 and the X2U+XU2 of oils and fats is more than 0.55, it is preferred to more than 0.6, more preferably more than 0.65。Although there is no the special provision upper limit, but be set to 1.0 reality manufacture on more difficult, 0.9 is comparatively suitable。If the mass ratio of XU2 and X2U+XU2 is in above-mentioned scope, it is possible to suppress in complex food in time through the frosting of the whitening of baked goods part occurred, oily food part。

In the fat or oil composition of the present invention, in fat or oil composition, C28～C38 content (condition (d)) of oils and fats is preferably below 8 mass %, more preferably below 5 mass %, more preferably 0～3 mass %。If C28～C38 content of oils and fats is in above-mentioned scope, it is possible to suppress in complex food in time through the frosting of the whitening of baked goods part occurred, oily food part。

It addition, in the present invention, C28～C38 means to constitute the triacylglycerol that total carbon number is 28～38 of the fatty acid residue of triacylglycerol。Such as, as the triacylglycerol that total carbon number is 36 of fatty acid residue, fatty acid residue can be enumerated by lauric acid (carbon number 12), lauric acid (carbon number 12), the triacylglycerol etc. that lauric acid (carbon number 12) is constituted。

And, in the fat or oil composition of the present invention, in fat or oil composition, C40～C46 content of oils and fats and the mass ratio (C40～C46/C28～C38) of C28～C38 content are preferably more than 0.5, more preferably more than 1, more preferably more than 2, it is most preferred that be more than 3。

In the fat or oil composition of the present invention, in fat or oil composition, the X3 content (condition (e)) of oils and fats is preferably below 13 mass %。When the fat or oil composition of the present invention is for being mixed into bread dough, more preferably below 5 mass %, more preferably below 4 mass %, it is most preferred that be 0～3 mass %。And, when the fat or oil composition of the present invention is used for bread bakery coating, more preferably 3～11 mass %, more preferably 4～10 mass %。And, in the fat or oil composition of the present invention, the content (condition (f)) of the U3 of the oils and fats in fat or oil composition is preferably below 16 mass %。When the fat or oil composition of the present invention is for being mixed into bread dough, it is preferred to below 13 mass %, more preferably below 11 mass %, it is most preferred that be 0～9 mass %。And, when the fat or oil composition of the present invention is used for bread bakery coating, more preferably 3～14 mass %, more preferably 5～14 mass %。If the X3 content of the oils and fats in fat or oil composition and U3 content are in above-mentioned scope, it is possible to suppress in complex food in time through the frosting of the whitening of baked goods part occurred, oily food part。

It addition, in the present invention, X3 means that 3 fatty acid residues constituting triacylglycerol are carbon number saturated fatty acid residues more than 16。And, in the present invention, U3 means that 3 fatty acid residues constituting triacylglycerol are carbon number unsaturated fatty acid residue more than 16。

And, in the fat or oil composition of the present invention, mass ratio (condition (the g)) UXU/XU2 of UXU and the XU2 of the oils and fats in fat or oil composition is preferably more than 0.02, more preferably more than 0.06, and more preferably more than 0.1。Although not having the special provision upper limit, but being set to 1.0 more difficult on reality manufactures, 0.9 is comparatively suitable, and 0.6 is more suitable。If the mass ratio of UXU and XU2 (UXU/XU2) is in above-mentioned scope, it is possible to suppress in complex food in time through the frosting of the whitening of baked goods part occurred, oily food part。It addition, UXU means that the unsaturated fatty acid residue that carbon number is more than 16 is incorporated into 1 and 3 in the present invention, carbon number be more than 16 saturated fatty acid residues be incorporated into the triacylglycerol of 2。

And, the fat or oil composition of the present invention preferably comprises StU2 as XU2。The StU2 content of the oils and fats in fat or oil composition is preferably more than 10 mass %, more preferably more than 20 mass %, more preferably 40～70 mass %。If the StU2 content of the oils and fats in fat or oil composition is in above-mentioned scope, it is possible to suppress in complex food in time through the whitening of the baked goods part of generation。

It addition, in the present invention, St means that stearic acid, U mean the unsaturated fatty acid that carbon number is more than 16。Therefore, in the present invention, StU2 means that 1 fatty acid residue constituting triacylglycerol is stearic acid residue, constitutes 2 fatty acid residues of triacylglycerol to be carbon number be the triacylglycerol of the unsaturated fatty acid residue of more than 16。

The fat or oil composition of the present invention is preferably and has been substantially free of trans fatty acid。In the fat or oil composition of the present invention, content of trans fatty acids is preferably below 10 mass %, more preferably below 5 mass %, more preferably below 2 mass %, it is most preferred that be below 1 mass %。Even if the fat or oil composition of the present invention does not use the partial hydrogenation oil containing a large amount of trans fatty acid to manufacture, therefore can make in fact matter not to contain trans fatty acid。

If the oils and fats used when modulating the fat or oil composition of the present invention meets above-mentioned condition (a), (b) and (c), then have no particular limits, it is possible to use common edible oil and fat (the processing oils and fats (ester-exchanged oil, distillate oil, hydrogenation wet goods) etc. of soybean oil, Oleum Brassicae campestris, Semen Maydis oil, Oleum helianthi, safflower oil, Oleum sesami, Oleum Gossypii semen, Testa oryzae oil, olive oil, Oleum Arachidis hypogaeae semen, Semen Lini oil, Petiolus Trachycarpi oil, palm-kernel oil, Oleum Cocois, cocoa butter, butterfat etc., the miscella of these oils and fatss, these oils and fatss or miscella)。The preferred example of oils and fats used during as the fat or oil composition of the modulation present invention, can enumerate and process, containing the Laurel system oils and fats ester-exchanged oil with non-lauric system oils and fats and fractional distillation, the compound lard that non-lauric acid is the low melting point portion after oils and fats。The ester-exchanged oil of above-mentioned Laurel system oils and fats and non-lauric system oils and fats, when the fat or oil composition of the present invention is for being mixed into bread dough, the oils and fats of fat or oil composition is preferably containing 4～40 mass %, more preferably containing 7～35 mass %, more preferably contain 10～30 mass %。When the fat or oil composition of the present invention is used for bread bakery coating, the oils and fats of fat or oil composition is preferably containing 4～40 mass %, more preferably containing 10～40 mass %, more preferably contain 20～40 mass %。And, fractional distillation processes the low melting point portion after above-mentioned non-lauric system oils and fats, when the fat or oil composition of the present invention is for being mixed into bread dough, the oils and fats of fat or oil composition is preferably containing 60～96 mass %, it is more preferably containing 65～93 mass %, more preferably contains 70～90 mass %。When the fat or oil composition of the present invention is used for bread bakery coating, the oils and fats of fat or oil composition is preferably containing 60～96 mass %, more preferably containing 60～90 mass %, more preferably contain 60～80 mass %。

As the ester-exchanged oil of above-mentioned Laurel system oils and fats and non-lauric system oils and fats, more particularly, the fat A, the oils and fats B that are described below can be enumerated。It addition, Laurel system oils and fats is in the present invention, containing more than 30 mass % (being preferably more than 40 mass %) lauric oils and fats in full composition fatty acid。As the object lesson of Laurel system oils and fats, the processing oils and fats (ester-exchanged oil, distillate oil hydrogenate wet goods) of palm-kernel oil, Oleum Cocois, their miscella, their oils and fats or miscella can be enumerated。And, non-lauric system oils and fats is in the present invention, contains the oils and fats of the fatty acid that the 90 above carbon numbers of mass % are more than 16 in full composition fatty acid。As the object lesson of non-lauric system oils and fats, the processing oils and fats (ester-exchanged oil, distillate oil, hydrogenation wet goods) of soybean oil, Oleum Brassicae campestris, Oleum Gossypii semen, Oleum helianthi, safflower oil, Semen Maydis oil, Petiolus Trachycarpi oil, their miscella, their oils and fats or miscella can be enumerated。

The fat or oil composition of the present invention is preferably containing fat A。In the present invention, fat A is, contains the unsaturated fatty acid of below 15 mass % in full composition fatty acid, the carbon number of 20～60 mass % is the satisfied fatty acid of 12～14, the carbon number of 40～80 mass % is the satisfied fatty acid of 16～18, and, by the oils and fats that ester exchange obtains。

In oils and fats in the fat or oil composition of the present invention, when the fat or oil composition of the present invention is for being mixed into bread dough, the content of fat A is preferably 4～40 mass %, more preferably 4～28 mass %, more preferably 7～18 mass %, it is most preferred that be 7～16 mass %。And, when the fat or oil composition of the present invention is used for bread bakery coating, it is preferred to 4～40 mass %, more preferably 20～40 mass %, more preferably 25～40 mass %, it is most preferred that be 30～40 mass %。

In the fat A used in the present invention, the full unsaturated fatty acid content constituted in fatty acid is below 15 mass %, it is preferred to below 10 mass %, more preferably below 5 mass %, it is most preferred that be 0～2 mass %。

And, in the fat A used in the present invention, the full saturated fatty acid content that carbon number is 12～14 constituted in fatty acid is 20～60 mass %, it is preferred to 25～40 mass %, more preferably 28～35 mass %, it is most preferred that be 28～33 mass %。

And, in the fat A used in the present invention, the full saturated fatty acid content that carbon number is 16～18 constituted in fatty acid is 40～80 mass %, it is preferred to 46～70 mass %, more preferably 52～68 mass %, it is most preferred that be 61～68 mass %。

Preferred example as the fat A used in the present invention, can enumerating after the miscella to Laurel system oils and fats Yu the Petiolus Trachycarpi system oils and fats of non-lauric system oils and fats carries out ester exchange, hydrogenation is until the iodine number oils and fats that becomes less than 10 (iodine number is preferably less than 2) and obtain。Furthermore, it is possible to enumerate to make the iodine number of Laurel system oils and fats and Petiolus Trachycarpi system oils and fats become less than 10, after it is each hydrogenated with (iodine number is preferably less than 2) respectively, their miscella is carried out ester exchange and the oils and fats that obtains。Furthermore, it is possible to enumerate the miscella to Laurel system's oils and fats that iodine number is less than 10 and Petiolus Trachycarpi system oils and fats that iodine number is less than 20 to carry out the oils and fats that ester exchange obtains。In the present invention, Petiolus Trachycarpi system oils and fats is, Petiolus Trachycarpi oil self, palmitic processing oils and fats (ester-exchanged oil, distillate oil hydrogenate wet goods)。As the object lesson of Petiolus Trachycarpi system oils and fats, Petiolus Trachycarpi oil, palm olein, palm mid fraction, palm stearin etc. can be enumerated。

Combination as the Laurel system oils and fats of raw oil material of the fat A used in the present invention and Petiolus Trachycarpi system oils and fats, it is preferable that palm kernel and Petiolus Trachycarpi oil, palm kernel olein and palm stearin, palm kernel is stearic and hardening stearin。

In the fat A used in the present invention, the mixing ratio of Laurel system oils and fats and Petiolus Trachycarpi system oils and fats is Laurel system oils and fats: the mass ratio of Petiolus Trachycarpi system oils and fats, it is preferred to 30:70～70:30, more preferably 40:60～60:40。

As being used for modulating the ester exchange reaction of the fat A used in the present invention, have no particular limits, either one of the selectivity ester exchange (having the ester exchange of position characteristic) of the non-selective ester exchange (random ester exchange) of the ester exchange reaction that regioselectivity is low and the high ester exchange reaction of regioselectivity all may be used, it is preferred to non-selective ester exchange。And, as the method being used for modulating the ester exchange of the fat A used in the present invention, it does not have limit especially, any one method of chemically catalyzed interesterification and enzyme ester exchange, it is preferred to chemically catalyzed interesterification。Chemically catalyzed interesterification utilizes the chemical catalyst such as Feldalat NM as catalyst to carry out, and reacts for the low non-selective ester exchange of regioselectivity。

Chemically catalyzed interesterification is, for instance according to conventional methods, and raw oil material is fully dry, after relative raw material oils and fats adds the catalyst of 0.1～1 mass %, at reduced pressure conditions, at 80～120 DEG C, it is possible to stir 0.5～1 hour and make reaction carry out。After ester exchange reaction terminates, after washing away catalyst by washing, it is possible to decoloured by common edible oil refining step, deodorization processes。

And, as being used for modulating the method for hydrotreating of the fat A used in the present invention, it does not have limit especially, it is possible to carry out according to common method。Hydrogenation such as under Raney nickel, can be 0.02～0.3Mpa in hydrogen pressure, carry out when 160～200 DEG C。

The fat or oil composition of the present invention is preferably containing oils and fats B。Oils and fats B is in the present invention, containing the unsaturated fatty acid of 25～45 mass % in full composition fatty acid, the carbon number of 15～35 mass % is the satisfied fatty acid of 12～14, and the carbon number of 25～45 mass % is the satisfied fatty acid of 16～18, further, the oils and fats obtained by ester exchange。

In oils and fats in the fat or oil composition of the present invention, the content of oils and fats B is preferably 0～40 mass %, more preferably 5～40 mass %, more preferably 10～30 mass %, it is most preferred that be 15～25 mass %。

In the oils and fats B used in the present invention, in full composition fatty acid, unsaturated fatty acid content is 25～45 mass %, it is preferred to 28～42 mass %, more preferably 30～40 mass %, it is most preferred that be 32～38 mass %。

And, in the oils and fats B used in the present invention, in full composition fatty acid, carbon number is the saturated fatty acid content of 12～14 is 15～35 mass %, it is preferred to 18～32 mass %, more preferably 20～30 mass %, it is most preferred that be 22～28 mass %。

And, in the oils and fats B used in the present invention, in full composition fatty acid, carbon number is the saturated fatty acid content of 16～18 is 25～45 mass %, it is preferred to 28～42 mass %, more preferably 30～40 mass %, it is most preferred that be 32～38 mass %。

As the preferred example of the oils and fats B used in the present invention, Laurel system oils and fats and the ester-exchanged oil of Petiolus Trachycarpi system oils and fats can be enumerated。Combination as the Laurel system oils and fats of raw oil material of the oils and fats B used in the present invention and Petiolus Trachycarpi system oils and fats, it is preferable that palm-kernel oil and Petiolus Trachycarpi oil, palm kernel olein and Petiolus Trachycarpi oil, palm kernel olein and palm stearin。

In the Laurel system oils and fats used in the present invention and the ester-exchanged oil of Petiolus Trachycarpi system oils and fats, the mixing ratio of Laurel system oils and fats and Petiolus Trachycarpi system oils and fats is Laurel system oils and fats: the mass ratio of Petiolus Trachycarpi system oils and fats, it is preferably 30:70～60:40, it is more preferably 35:65～50:50, it is most preferred that for 35:65～45:55。

As being used for modulating the ester exchange reaction of the oils and fats B used in the present invention, it does not have limit especially, either one of non-selective ester exchange and selectivity ester exchange, it is preferable that non-selective ester exchange。And, as being used for modulating the ester exchange method of the oils and fats B used in the present invention, it does not have limit especially, any one method of the ester exchange of chemically catalyzed interesterification and enzyme, it is preferred to chemically catalyzed interesterification。Chemically catalyzed interesterification can carry out under these conditions。

The low melting point portion after above-mentioned non-lauric system oils and fats is processed as fractional distillation, preferred iodine number is more than 62, and be to comprise selected from Petiolus Trachycarpi system oils and fats, be more than a kind in the ester-exchanged oil of raw material with Petiolus Trachycarpi system oils and fats oils and fats carry out the low melting point portion after fractional distillation process, as other embodiment, it will be preferred that containing the low melting point portion of the 50 above StU2 of mass %。And, fractional distillation processes the low melting point portion after above-mentioned non-lauric system oils and fats and preferably meets following from (α) to the condition of (δ)。

(α) the X3 content in low melting point portion is below 5 mass %,

(β) the X2U content in low melting point portion is 10～40 mass %,

(Y) the XU2 content in low melting point portion is 45～75 mass %, and,

(δ) the U3 content in low melting point portion is 5～20 mass %。

As above-mentioned non-lauric system oils and fats being carried out the low melting point portion after fractional distillation process, more specifically, the oils and fats C, oils and fats D, the oils and fats E that are described below can be enumerated。

The fat or oil composition of the present invention is preferably containing oils and fats C。Oils and fats C is in the present invention, and Petiolus Trachycarpi oil or Petiolus Trachycarpi distillate oil or their miscella carry out the low melting point portion more than 62 of the iodine number after fractional distillation。Above-mentioned iodine number low melting point portion more than 62 is preferably the low melting point portion (the super olein of Petiolus Trachycarpi) after Petiolus Trachycarpi oil fractional distillation more than 2 times。As fractional method, it is possible to suitably use methods such as being generally used for the dry fractionation of fractional distillation Petiolus Trachycarpi system oils and fats, emulsifying fractional distillation (wet type fractional distillation), solvent fractionation。

The fat or oil composition of the present invention preferably comprises oils and fats D。In the present invention, oils and fats D preferably carries out the low melting point portion more than 62 of the iodine number after independent fractional distillation to containing more than 40 mass % as the ester exchange oils and fats of the Petiolus Trachycarpi system oils and fats of raw material, or the miscella of this ester exchange oils and fats of 40～90 mass % and the Petiolus Trachycarpi system oils and fats of 10～60 mass % preferably carries out the low melting point portion more than 62 of the iodine number after fractional distillation。As fractional method, can suitably use and above-mentioned same method。

The fat or oil composition of the present invention preferably comprises oils and fats E。In the present invention, oils and fats E is the oils and fats containing the 50 above StU2 of mass %。At this, St represents that stearic acid, U represent carbon number unsaturated fatty acid more than 16, and StU2 represents the triacylglycerol in conjunction with 1 molecule St, 2 molecule U。Object lesson as oils and fats E, the sal tree seed fat to the raw oil material as cocoa butter substitute containing 30 mass %, Butyrospermum parkii (sheabutter) can be enumerated, do not strangle the StOSt (1 of fat (Mowrahbutter), Fructus Mangifera Indicae seed oil, A Lan goa butter (Allanblackiaoil), fat prok fat (Pentadesmabutter) etc., 3-distearyl-2-oleoyl glycerol (1,3-Distearoyl-2-oleoylglycerol)) oils and fats carry out the low melting point portion after fractional distillation。And, as the oils and fats containing 30 mass %StOSt, also may be based on known method, use 1,3 selective lipase preparation make the mixture of high oleic sunflower oil (higholeicsunfloweroil) and stearic acid second fat carry out ester exchange reaction, by oils and fats fatty-acid ethyl ester after is distilled off。As fractional method, it is possible to suitably use and above-mentioned same method。Oils and fats E is also, it is preferred that iodine number is more than 62。

The fat or oil composition of the present invention, as the oils and fats in fat or oil composition, it is preferable that the oils and fats of the oils and fats of more than a kind in above-mentioned fat A, the oils and fats B containing 4～40 mass % and more than a kind be selected from above-mentioned oils and fats C, oils and fats D, oils and fats E of 60～96 mass %。And, oils and fats in fat or oil composition in the above range, when the fat or oil composition of the present invention is for being mixed into bread dough, preferably being adjusted at 15 DEG C by SFC (solid fat content) is 10～20% (being more preferably 12～18%), it is 1～6% (being more preferably 2～5%) at 30 DEG C, when the fat or oil composition of the present invention is used for bread bakery coating, preferably being adjusted at 15 DEG C by SFC (solid fat content) is 20～40% (being more preferably 25～35%), it is 10～25% (being more preferably 15～20%) at 30 DEG C。

In the fat or oil composition of the present invention, as the composition beyond oils and fats, it is possible to coordinate emulsifying agent。As for the emulsifying agent in the fat or oil composition of the present invention, polyglyceryl fatty acid ester can be enumerated, sucrose fatty acid ester, sorbitan fatty ester, polyoxyethylene sorbitan fatty acid ester, polyglycereol condensation ricinoleate, fatty acid glyceride, glycerine organic acid fatty acid ester, the synthetic emulsifier of methyl glycol fatty acid ester etc., or lecithin (soybean lecithin, Ovum Gallus domesticus Flavus lecithin etc.), LYSOLECITHIN SUNLECITHIN A (Semen sojae atricolor LYSOLECITHIN SUNLECITHIN A, egg yolk LYSOLECITHIN SUNLECITHIN A etc.), ferment treatment egg yolk, saponin, phytosterol class, the emulsifying agent of the non-synthetic emulsifying agents such as butter oil covering film (butter oil covering film), can also by two or more of these emulsifying agents and use。As the emulsifying agent used in the fat or oil composition of the present invention, it is preferred to use one kind or two or more in polyglyceryl fatty acid ester, sucrose fatty acid ester, sorbitan fatty ester, fatty acid glyceride, lecithin。Especially preferred use combines the sorbitan fatty ester of two ester type of satisfied fatty acid。In the fat or oil composition of the present invention, the content of emulsifying agent is preferably 0.01～5 mass %, more preferably 0.05～3 mass %, it is most preferred that be 0.1～2 mass %。If coordinating emulsifying agent in above-mentioned scope, it is possible to more effectively suppress in complex food in time through the frosting of the whitening of baked goods part occurred, oily food part。

In the fat or oil composition of the present invention, as other compositions beyond oils and fats, generally, it is possible to coordinate for the composition in the fat or oil composition of baked goods。Composition as other, water can be enumerated, thickening stabilizing agent, Sal, the savory agents such as potassium chloride, acetic acid, lactic acid, the acidic flavoring agent such as gluconic acid, saccharide, sugar alcohols, Flos Chrysanthemi, the sweeting agents such as aspartame, beta-carotene, caramel, the coloring agent such as red pigment, vitamin E, tea extract (catechin etc.), the antioxidants such as rutin, wheat protein, the vegetable proteins such as soybean protein, egg, egg processed goods, spice, whole milk powder, defatted milk powder, the milk product such as lactalbumin, flavouring agent, pH adjusting agent, food preservative, fruit, fruit juice, coffee, nut paste, spice, cocoa mass, cocoa powder, frumentum, bean class, greengrocery, meat, food material and the food additive such as fish and shellfish。

The fat or oil composition of the present invention is preferably and gives plastic plastic fat composition。As imparting the plastic fat or oil composition of the present invention, the margarine (water-in-oil emulsion) with aqueous phase can be enumerated, coating butter (fatspread) (water-in-oil emulsion) and the shortening without aqueous phase, it is preferred to shortening。When for water-in-oil emulsion, moisture is preferably 1～30 mass %, more preferably 5～15 mass % are comparatively suitable。

The fat or oil composition of the present invention, it is preferable that containing oils and fatss more than 40 mass %, more preferably contains more than 60 mass %, more preferably contains more than 80 mass %, it is most preferred that for containing 90～100 mass %。

The manufacture method of the fat or oil composition of the present invention has no particular limits, it is possible to manufactured by the manufacturing condition of the known fat or oil composition for baked goods and manufacture method。

Specifically, it is possible to the oil-soluble ingredients coordinated by mixed dissolution is manufactured。And, under giving plastic situation, the material after the oil-soluble ingredients coordinated by mixed dissolution can be passed through as oil phase, as required by after the aqueous phase mixing and emulsifying after modulation, be cooled to crystallization and manufacture。Crystallisation by cooling preferably cools down plasticizing。Cooling condition is preferably more than-0.5 DEG C/minute, more preferably more than-5 DEG C/minute。Now, more preferably quickly cool down relative to Slow cooling。It is desirable, moreover, that after the modulation of oil phase or after mixing and emulsifying, carry out sterilization processing。As method for disinfection, the batch-type using groove can be enumerated or use the continuous way of template heat exchanger, scrape type heat exchanger。

As cooling machine, hermetic type continuous way tubular type cooler can be enumerated, such as, the margarine of ボテ mono-タ mono-(Votator), U Application PVC ネ mono-タ mono-(Combinator), パ mono-Off ェ Network タ mono-(Perfector) etc. manufactures machine or template heat exchanger etc.。And, as cooling machine, the combination of ダィァ Network one ラ mono-(Diacoolero) and U Application プレ Network タ mono-of style of opening can be enumerated。

The fat or oil composition of the present invention is used for baked goods, particularly can be used as being mixed into baked goods or baked goods coating being used。And, the fat or oil composition of the present invention can be used for the baked goods used in complex food, is particularly suitable as the baked goods used for being mixed in complex food or this baked goods coating is used。

The fat or oil composition of the present invention, it is possible to suppress in the complex food that baked goods and oily food form in time through the whitening of baked goods part occurred, the frosting of oily food part and softening。

Furthermore it is possible to by the content (for example, it is possible to being measured according to AOCSCe5-86) of each triacylglycerol in gas chromatography determination oils and fats。The symmetry of triacylglycerol such as can according to J.HighResol.Chromatogr., and the method for 18,105-107 (1995) measures UXU/XU2 ratio, then calculates based on this value and XU2 content。Furthermore, it is possible to by the content of each fatty acid in gas chromatography determination oils and fats (for example, it is possible to be measured according to AOCSCelf-96。)。Furthermore, it is possible to compile according to oiling association of Japan of civic organization, " 2.2.9-2003 solid fat content (the NMR method) " of " laboratory method analyzed by benchmark oils and fats " measures the SFC of oils and fats。Furthermore, it is possible to compile according to oiling association of Japan of civic organization, " 2.3.4.1-1996 iodine number (the Wijs-cyclohexane method) " of " laboratory method analyzed by benchmark oils and fats " measures the iodine number of oils and fats。

And, in the present invention, the full content constituted in fatty acid is relative to constituting the ratio of the fatty acid total amount of contained oils and fats in fat or oil composition。And, in the present invention, SFC is the SFC of contained oils and fats in fat or oil composition。

The baked goods of the present invention, it is characterised in that it is that the fat or oil composition using the present invention is fabricated by。Such as, the baked goods of the present invention can be obtained by bakeing the bread dough of the fat or oil composition containing the present invention。At this, bread dough is with flour for main component, and has been mixed into the fat or oil composition of the present invention。And, can by bread bakery coating being obtained with the fat or oil composition of the present invention baked goods of the present invention。

In the present invention, flour is material corn being pulverized powdering, generally, as long as coordinate the material in bread dough, then can use, it does not have limit especially。As the object lesson of flour, wheat flour (gluten flour, Plain flour, Self-raising flour etc.), Fructus Hordei Vulgaris powder, rice flour, Semen Maydis powder, rye meal, Fagopyrum esculentum Moench powder, Semen sojae atricolor powder etc. can be enumerated。

In the baked goods of the present invention, the fat or oil composition of the present invention make consumption different according to the kind of baked goods, so there is no special restriction, such as, fat or oil composition in the present invention is used for being mixed into the situation of bread dough, relative to coordinating the 100 mass parts flour at bread dough, it is preferred to 0.5～200 mass parts, it is more preferably 2～150 mass parts, it is most preferred that be 5～100 mass parts。And, the fat or oil composition in the present invention is used for the situation to bread bakery coating, relative to the bread baking food of 100 mass parts, it is preferred to 0.5～50 mass parts, more preferably 1～30 mass parts, it is most preferred that be 2～20 mass parts。

In the baked goods of the present invention, except the fat or oil composition of the present invention, flour, as long as generally coordinate the material in baked goods, then can coordinate, it does not have limit especially。And, as long as generally their combined amount then can also coordinate in the scope of baked goods in cooperation, it does not have limit especially。Specifically, water can be enumerated, sugar, sugar alcohol, egg, egg processed goods, starch, Sal, plastic fat, emulsifying agent, emulsification foaming agent (emulsified fat), cheese, whipped cream, synthetic cream, Yoghourt, whole milk powder, defatted milk powder, cattle milk, condensed milk, recombined milk, yeast, fermented food, cocoa mass, cocoa powder, chocolate, coffee, black tea, matcha, greengrocery, fruits, fruit, fruit juice, fruit jam, fruity sauces, meat, fish and shellfish, bean class, analysis for soybean powder, bean is rotten, bean milk, Semen sojae atricolor powder, soybean protein, extender, sweeting agent, flavoring agent, spice, coloring agent, spice etc.。

The baked goods of the present invention, beyond the fat or oil composition of the present invention, can by known manufacturing condition and manufacture method manufacture。

As the object lesson of the baked goods of the present invention, cookies can be enumerated, cookie, pretzel, rusk, salty rusk (pretzel), sliced bread, wafer (wafer), short cake (Sabl é), cat tongue cookies (1anguedechat), the baking dessert of macaroon (macaron) etc., cream cake class (pound cake (poundcake), Fruit cake, madeleine, annual-ring shaped cake (Baumkuchen), sponge cake (Castilla) etc.), steamed sponge cake class (crisp short cakes with sesame (shortcake), cake volume (rollcake), torte (torte), floriation cake (decorationcake), chiffon cake (chiffoncake) etc.), butter puffing snack (Creampuffedcakes), fermentation dessert, stuffed dessert, the soft western-style cakes such as Waffle (waffle), dessert bread, French toast, history Duolun bread (Stollen), Pan Niduoni bread (Panettone), cream roll (brioche), doughnut, Denmark's rahat lakoum (danishpastry), the bread such as croissant (croissant)。The baked goods of the present invention is preferably baking dessert。

The baked goods of the present invention can be suitable as the baked goods for complex food and use。

The baked goods of the present invention can suppress in the complex food that itself and oily food form in time through the frosting of the whitening of baked goods part occurred, oily food part。And, the baked goods good mouthfeel of the present invention。

The complex food of the present invention, it is characterised in that it is combined with baked goods and the oily food of the present invention。

The complex food of the present invention, as long as the food contacted with oily food by the baked goods of the present invention, then combined method is not particularly limited, and as combined method, can enumerate bonding, is coated to, clamps, injects, imbeds, decoration etc.。

The medium oil food of the present invention refers to the food that oils and fats is continuous phase。

As the oily food used in the present invention, chocolate, egg slurry (glaze), butter (Whipped cream (whippingcream), サ Application De Network リ mono-system (sandcream), mix sugar cream (buttercream) etc.), stuffed (filling), nuts etc. can be enumerated。In the oily food used in the present invention, the content of oils and fats preferably 20～65 mass %, more preferably 20～60 mass %, it is most preferred that be 30～45 mass %。As the oily food used in the present invention, it is preferred to chocolate。Additionally, chocolate in the present invention, it is not limited to the chocolate of " the fair competition regulations of expression about chocolate-like " (whole nation chocolate industry fair deal consultation meeting), but with cocoa mass, cocoa powder, cocoa butter, edible oil and fat, saccharide for main material, add milk product as required, spice etc., are fabricated by (also comprise and do not use cocoa mass, the white chocolate of cocoa powder, colored chocolate) through chocolate manufacturing process。

Complex food as the present invention, it is preferred to the compound dessert of baking dessert and chocolate composition。

The complex food of the present invention, beyond the baked goods of the present invention, can by known manufacturing condition and manufacture method manufacture。

The complex food of the present invention can suppress in complex food in time through the frosting of the whitening of baked goods part occurred, oily food part。

In the quality evaluation frosting of oily food part (whitening of baked goods part) of complex food, it is common to use the actual baked goods being mixed into sample oils and fats and make。But, use the evaluation system of the baked goods of actual fabrication, owing to needing the time in the making of baked goods, it is therefore desirable to very big labour。

The present inventors, after furtheing investigate, found that in the method for evaluating quality of complex food, if using filter paper to replace the baked goods of actual fabrication with the baked goods part of complex food, then can obtain, with the situation using actual fabrication to form baked goods, there is the result of dependency。The evaluation system employing filter paper makes a small amount of sample oils and fats be infiltrated in filter paper, by making itself and oily food adhesion such that it is able to implement, and therefore can implementation evaluation experiment easily。Therefore, the evaluation system employing filter paper can be implemented easily by a small amount of sample, therefore effective when screening multiple oils and fats sample。

Filter paper is preferably used glass fiber filter paper。As glass fiber filter paper, it is possible to use the GA-200 etc. that society of ア De バンテック Japan manufactures。Size and the thickness of filter paper have no particular limits, it is preferable that diameter is 10～40mm, and thickness is 0.2～3.0mm。It is infiltrated in the oil quantity total amount relative to filter paper and oils and fats of filter paper, it is preferred to 60～98 mass %。Clear and easy to understand and visualize by the change of the filter paper after using this filter paper can make experiment。

The quality evaluation of the complex food of the present invention is also undertaken by employing the evaluation system of filter paper。

[embodiment]

Below, by embodiment and comparative example, the present invention is described in detail。But, the present invention is not by any restriction of these embodiments。

Each content of fatty acid of the oils and fats in fat or oil composition shown below, SFC, each triacylglycerol content, measuring of iodine number is measured by following method。

Each content of fatty acid passes through gas chromatography determination。

SFC compiles according to oiling association of Japan of civic organization, and " 2.2.9-2003 solid fat content (the NMR method) " of " laboratory method analyzed by benchmark oils and fats " measures。

Each triacylglycerol content passes through gas chromatography determination。The symmetry of triacylglycerol is measured by silver ion column chromatography。

Iodine number is compiled according to oiling association of Japan of civic organization, and " 2.3.4.1-1996 iodine number (the Wijs-cyclohexane method) " of " laboratory method analyzed by benchmark oils and fats " measures。

Heat the miscella mixed by 50 mass parts palm stearins (Nisshin Oillio Group Ltd's manufacture) and 50 mass parts palm-kernel oil acid glycerides (Nisshin Oillio Group Ltd's manufacture) and make it fully dried under reduced pressure 120 DEG C, oil is added the Feldalat NM of 0.1 mass %, under reduced pressure, stir at 110 DEG C and carry out ester exchange reaction 0.5 hour。After reaction terminates, washing removes Feldalat NM, after decolouring, uses Raney nickel to be hydrogenated with at 160～200 DEG C, iodine number is adjusted to less than 2。Confirm that iodine number becomes after below 2, temperature is dropped to less than 100 DEG C, Raney nickel is filtered to remove, according to conventional process for purification, decolour, deodorization, obtain fat A-1 (carbon number be 12～14 saturated fatty acid content be 31.0 mass %, carbon number is the saturated fatty acid content of 16～18 is 64.7 mass %, and unsaturated fatty acid content is 1.4 mass %, and iodine number is 0.1)。

Heat the miscella mixed by 40 mass parts palm-kernel oils (Nisshin Oillio Group Ltd's manufacture) and 60 mass parts Petiolus Trachycarpi oils (Nisshin Oillio Group Ltd's manufacture) and make it fully dried under reduced pressure 120 DEG C, oil is added the Feldalat NM of 0.2 mass %, under reduced pressure, 110 DEG C are stirred and carry out ester exchange reaction 0.5 hour。After reaction terminates, washing removes Feldalat NM, according to conventional process for purification, decolour, deodorization process, obtain oils and fats B-1 (carbon number be 12～14 saturated fatty acid content 26.0 mass %, carbon number is the saturated fatty acid content 33.6 mass % of 16～18, unsaturated fatty acid content is 37.6 mass %, and iodine number is 39.0)。

With Petiolus Trachycarpi super olein (palmsuperolein) (Nisshin Oillio Group Ltd's manufacture, iodine number 65.2, X3 content 0.1 mass %, X2U content 29.9 mass %, XU2 content 57.0 mass %, U3 content 8.4 mass %, StU2 content 5.5 mass %) for oils and fats C-1。

(modulation of ester-exchanged oil d-1)

Mix the extreme fixed oil of the soybean oil of the high oleic sunflower oil of 22 mass parts, the palm stearin (iodine number 36.1) of 31 mass parts and 47 mass parts。Heat the miscella obtained and make it fully dried under reduced pressure 120 DEG C, oil is added the Feldalat NM of 0.1 mass %, under reduced pressure, stirs at 110 DEG C and carry out ester exchange reaction 0.5 hour, obtain ester-exchanged oil d-1。

(modulation of ester-exchanged oil d-2)

Mix 60 mass parts palm stearins (iodine number 36.1) and 40 mass parts Petiolus Trachycarpi oils (iodine number 52.0)。Heat the miscella obtained and make it fully dried under reduced pressure 120 DEG C, oil is added the Feldalat NM of 0.1 mass %, under reduced pressure, stirs at 110 DEG C and carry out ester exchange reaction 0.5 hour, obtain ester-exchanged oil d-2。

(fractional distillation of ester-exchanged oil)

Mix the ester-exchanged oil d-1 of 40 mass parts and the ester-exchanged oil d-2 of 60 mass parts。At 36～38 DEG C, carry out dry fractionation by the miscella that will obtain, remove high-melting-point portion and obtain low melting point portion。At 0～2 DEG C, carry out solvent fractionation (use acetone) by the low melting point portion that will obtain, remove high-melting-point portion and obtain low melting point portion。According to conventional process for purification, being decoloured in the low melting point portion obtained, deodorization processes, and obtains oils and fats D-1 (iodine number 64.4, X3 content 0.1 mass %, X2U content 28.4 mass %, XU2 content 55.4 mass %, U3 content 10.9 mass %, StU2 content 11.7 mass %)。

In the high oleic sunflower oil of 40 mass parts, mixing the ethyl stearte of 60 mass parts, add 1,3 selected fat enzyme preparation of 0.3 mass %, at 40 DEG C, stirring makes it react in 20 hours。Remove lipase preparation by filtration treatment, the reactant obtained is carried out membrane distillation, from reactant, remove fatty-acid ethyl ester and obtain bottoms (StOSt content 44 mass %)。Add the acetone of 4 mass parts relative to the bottoms of 1 mass parts obtained, after dissolving, be cooled to 5 DEG C, the solid part (high-melting-point portion) obtained is filtered, obtains aqueous portion (low melting point portion)。By conventional method, the low melting point portion obtained is carried out remove acetone, decolouring and deodorization to process, obtain oils and fats E-1 (iodine number 63.9, X3 content 0.3 mass %, X2U content 11.6 mass %, XU2 content 67.8 mass %, U3 content 17.5 mass %, StU2 content 61.9 mass %)。

(modulation of ester-exchanged oil I)

Palm olein (iodine number 56 is heated under reduced pressure 120 DEG C, Nisshin Oillio Group Ltd's manufacture) and make it fully dried, oil is added the Feldalat NM of 0.1 mass %, under reduced pressure, stirs at 110 DEG C and carry out ester exchange reaction 0.5 hour。After reaction terminates, washing removes Feldalat NM, according to conventional process for purification, decolours, and deodorization processes, and obtains ester-exchanged oil I (iodine number 56)。

(palm olein)

Use palm olein (iodine number 56, Nisshin Oillio Group Ltd's manufacture)。

(Petiolus Trachycarpi is fixed oil extremely)

Use palm stearin (iodine number 35, Nisshin Oillio Group Ltd's manufacture)

Use Petiolus Trachycarpi extremely fixed oil (iodine number less than 2, horizontal pass oil prodution industry Zhu Shi Co., Ltd. manufacture)。

(Oleum Brassicae campestris)

Use refining Oleum Brassicae campestris (Nisshin Oillio Group Ltd's manufacture)。

Raw oil material in being coordinated by the oils and fats of his-and-hers watches 1,2 carries out dissolving mixing, obtains the fat or oil composition of the fat or oil composition of embodiment 1～4, comparative example 1～4。

By the fat or oil composition of the fat or oil composition of embodiment 1～4 of heating for dissolving, comparative example 1～4 is infiltrated in filter paper, so that it reaches 90 mass % relative to the total amount of filter paper and oils and fats, being placed in by this filter paper is shaped as on laminal chocolate again, make itself and chocolate adhesion, obtain model composition dessert。After the model composition dessert obtained is placed an evening at 20 DEG C, preserve 3 days at 30 DEG C。By visually, the whitening of the filter paper of the model composition dessert after preserving 3 days at 30 DEG C according to evaluation criterion evaluation shown below and the frosting of chocolate。Evaluating using the situation of ◎ or zero as well whitening and frosting。Evaluation result is shown in table 1,2。

It addition, filter paper employs glass fiber filter paper (trade name: society of GA-200, ア De バンテック Japan system, diameter is 26mm, and thickness is 0.74mm)。And, chocolate employs the cocoa mass (being configured to vertical 36.5mm, horizontal 38mm, thickness 3mm) that fat content is 55 mass %。

◎: do not have whitening

Zero: although there is no whitening but surface having slight color and luster uneven

△: a part of whitening

×: there is whitening

◎: do not have frosting

Zero: although there is no frosting but somewhat lackluster

△: a part of frosting

×: there is frosting

[table 1]

[table 2]

The each oils and fats using embodiment 2,3 and comparative example 1,4 as oils and fats coordinates, each oils and fats of relative 99.4 mass parts adds the mixture of the following emulsifying agent 1～3 of 0.6 mass parts, after dissolving mixing, by using Onlator quickly to cool down plasticizing, obtain each fat or oil composition (shortening) of embodiment 5,6 and comparative example 5,6。

(emulsifying agent)

Emulsifying agent 1: lecithin (trade name: lecithin DX, Nisshin Oillio Group Ltd's system)

Emulsifying agent 2: fatty acid glyceride (trade name: ェマ Le ヅ mono-P-100, Li Yan ビタミン Co., Ltd. system)

Emulsifying agent 3: sorbitan fatty ester (trade name: Port ェ system S-320YN, Li Yan ビタミン Co., Ltd. system)

The each fat or oil composition using above-described embodiment 5,6 and comparative example 5,6 has made the cookie of the cooperation of table 3。That is, in soft fat or oil composition (each fat or oil composition of embodiment 5,6 and comparative example 5,6), first-class white sugar and break-in are added。Shell egg is divided in the fat or oil composition after adding break-in several times, mixes in unseparated mode。By adding the Self-raising flour of sieve and mixing, modulate dough/pasta。Behind the face of waking up, being stretched to thickness with rolling pin is 3mm the circular demoulding being 3cm with diameter, and in oven, to get angry 180 DEG C, reducing internal heat 160 DEG C toasts 8 minutes, thus obtaining each cookie。The each cookie good mouthfeel when edible obtained。

Being positioned over by each cookie obtained is shaped as on the chocolate of tabular, by making bottom surface and the chocolate bonding of cookie, obtains embodiment 7,8 and the compound dessert of comparative example 7,8。The compound dessert obtained is preserved 1 week at 30 DEG C。By visually, preserve the whitening of cookie in the minds of the spot after terminating and the frosting of chocolate according to the same metewand evaluation of evaluating with model composition dessert。Evaluating using the situation of ◎ or zero as well of whitening and frosting。Evaluation result is shown in table 4。

And, chocolate employs the chocolate that fat content is 37.4 mass % and (coordinates: cocoa mass 42 mass parts, cocoa butter 14.95 mass parts, Saccharum Sinensis Roxb. 42.4 mass parts, lecithin 0.6 mass parts, Rhizoma et radix valerianae (powder body) 0.05 mass parts shape: be configured to vertical 36.5mm, horizontal 38mm, thickness 3mm)。

[table 3]

[table 4]

Melt mixing by the raw oil material coordinated by the oils and fats of table 5,6, obtain the fat or oil composition of the fat or oil composition of embodiment 9～12, comparative example 9～12。

Cooperation according to table 7 makes cookies。That is, mixing wheat flour, Saccharum Sinensis Roxb., Sal, spice, and add shortening break-in。By adding the water dissolved with shell egg, sodium bicarbonate in the mixture after break-in, mixing is not to having powdery (powder), thus modulating dough/pasta。Behind the face of waking up, being stretched to thickness with rolling pin is 3mm the circular demoulding being 3cm with diameter, and in oven, to get angry 200 DEG C, reducing internal heat 180 DEG C toasts 8 minutes, obtains cookies。The cookies of relative 100 mass parts, is sprayed at, by the fat or oil composition of the embodiment 9～12 after the heating and melting of 10 mass parts and comparative example 9～12, the cookies obtained respectively。

The cookies being respectively sprayed-on obtained is placed on the chocolate being configured to tabular, by making bottom surface and the chocolate bonding of cookies, obtains employing the cookies compound dessert of the fat or oil composition of embodiment 9～12 and comparative example 9～12。The compound dessert obtained is preserved 1 week at 30 DEG C。By visually, preserving the whitening of cookies in the minds of the spot after terminating and the frosting of chocolate according to the same metewand evaluation of evaluating with model composition dessert。Evaluating using the situation of ◎ or zero as well of whitening and frosting。Evaluation result is shown in table 5,6。

In addition, chocolate employs the chocolate that fat content is 37.4 mass % and (coordinates: cocoa mass 42 mass parts, cocoa butter 14.95 mass parts, Saccharum Sinensis Roxb. 42.4 mass parts, lecithin 0.6 mass parts, Rhizoma et radix valerianae (powder body) 0.05 mass parts shape: be configured to vertical 36.5mm, horizontal 38mm, thickness 3mm)。

[table 5]

[table 6]

[table 7]

Claims

1. a fat or oil composition, the oils and fats in this fat or oil composition meets the following conditions (a), (b), (c), (e) and (f),

A C40～C46 the content in the oils and fats of () described fat or oil composition is 2～25 mass %,

B total (X2U+XU2) content of X2U and the XU2 in the oils and fats of () described fat or oil composition is 45～85 mass %, and,

C the mass ratio (XU2/ (X2U+XU2)) of XU2 and the X2U+XU2 in the oils and fats of () described fat or oil composition is more than 0.55,

Wherein, in above-mentioned condition (a), (b) and (c), C40～C46, X, U, X2U and XU2 represent following material respectively,

X: carbon number is the satisfied fatty acid of more than 16

U: carbon number is the unsaturated fatty acid of more than 16

X2U: in conjunction with the triacylglycerol of 2 molecule X, 1 molecule U

XU2: in conjunction with the triacylglycerol of 1 molecule X, 2 molecule U

E the X3 content in the oils and fats of () described fat or oil composition is below 13 mass %, and,

F the U3 content in the oils and fats of () described fat or oil composition is below 16 mass %,

Wherein, in above-mentioned condition (e) and (f), X3 and U3 represents following material respectively,

X3: in conjunction with the triacylglycerol of 3 molecule X

U3: in conjunction with the triacylglycerol of 3 molecule U。

2. fat or oil composition as claimed in claim 1, the C40～C46 content in the oils and fats of the described fat or oil composition of described condition (a) is 2～20 mass %,

Total (X2U+XU2) content of X2U and the XU2 in the oils and fats of the described fat or oil composition of described condition (b) is 50～85 mass %。

3. fat or oil composition as claimed in claim 1, the oils and fats in described fat or oil composition meets the following conditions (d),

D C28～C38 the content in the oils and fats of () described fat or oil composition is below 8 mass %,

Wherein, in above-mentioned condition (d), C28～C38 represents following material,

C28～C38: constitute the triacylglycerol that total carbon number is 28～38 of the fatty acid residue of triacylglycerol。

4. fat or oil composition as claimed in claim 1, the X3 content in the oils and fats of the described fat or oil composition of described condition (e) is below 5 mass %,

U3 content in the oils and fats of the described fat or oil composition of described condition (f) is below 13 mass %。

5. fat or oil composition as claimed in claim 1, the oils and fats in described fat or oil composition meets the following conditions (g),

G the mass ratio (UXU/XU2) of UXU and the XU2 in the oils and fats of () described fat or oil composition is more than 0.02,

Wherein, UXU represents following material,

UXU:U is incorporated into 1 and 3, and X is incorporated into the triacylglycerol of 2。

6. fat or oil composition as claimed in claim 1, the oils and fats in described fat or oil composition contains the oils and fats of more than a kind in following fat A, oils and fats B of 4～40 mass %,

Fat A: containing the unsaturated fatty acid of below 15 mass % in full composition fatty acid, the carbon number of 20～60 mass % is the satisfied fatty acid of 12～14, and the carbon number of 40～80 mass % is the satisfied fatty acid of 16～18, and, it is the oils and fats obtained by ester exchange,

Oils and fats B: containing the unsaturated fatty acid of 25～45 mass % in full composition fatty acid, the carbon number of 15～35 mass % is the satisfied fatty acid of 12～14, and the carbon number of 25～45 mass % is the satisfied fatty acid of 16～18, and, it is the oils and fats obtained by ester exchange。

7. fat or oil composition as claimed in claim 1, the iodine number of the oils and fats in described fat or oil composition is more than 62, and, described oils and fats contains more than the a kind oils and fats in following low melting point portion of 60～96 mass %,

Described low melting point portion is, to comprising selected from Petiolus Trachycarpi system oils and fats and carrying out the iodine number of the iodine number low melting point portion more than 62 after fractional distillation process and the StU2 containing more than 50 mass % low melting point portion more than 62 containing the oils and fats being more than a kind in the ester-exchanged oil of raw material with Petiolus Trachycarpi system oils and fats

Wherein, St, U and StU2 represent following material,

St: stearic acid

U: carbon number is the unsaturated fatty acid of more than 16

StU2: in conjunction with the triacylglycerol of 1 molecule St, 2 molecule U。

8. fat or oil composition as claimed in claim 1, it is used for being mixed into bread dough or for bread bakery coating。

9. use the baked goods that fat or oil composition as claimed in claim 1 manufactures。

10. complex food baked goods as claimed in claim 9 and oily food combined。

11. complex food as claimed in claim 10, described oily food is chocolate。