JP2018174849A - Plastic oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a plastic oil and fat composition that prevents product temperature changes depending on environmental temperature changes, allows the usable temperature range to be widely set, and has improved heat resistance.SOLUTION: The present invention provides a plastic oil and fat composition containing a gas phase and having improved heat resistance, characterized by having a specific gravity of less than 0.9.SELECTED DRAWING: None

Description

  The present invention relates to a plastic oil composition having improved heat resistance.

Plastic oil-and-fat compositions, such as margarine and shortening, are widely used for manufacture of food-drinks, such as manufacture of bakery products, such as confectionery and bread making, manufacture of butter cream.
Here, the plastic oil composition is basically required to have plasticity in a wide temperature range, but in addition to that, it has good mouth melting, and further, oil stains and oil separation even when the product temperature rises. The heat resistance to such an extent that can be suppressed is also required.

For the purpose of improving the heat resistance of this plastic oil composition, generally, the melting point adjustment of the oil and fat used, especially a method of blending high melting point oil and fat, an emulsifier, or a thickening stabilizer (see, for example, patent documents 1 to 3) To be done.
However, in addition to the melt | dissolution in the mouth of a plastic oil-fat composition worsening in these methods, since physical properties also become hard, there exists a problem which can not be taken out from a refrigerator immediately and to use. For example, in the case of fats and oils, it is too hard to be homogeneously kneaded into dough, in the case of folded fats and oils, the extensibility is greatly deteriorated and there is a problem that oil and fats break during extension, and in butter cream, there is a problem that the creaming property is deteriorated. .
Moreover, since these methods do not have the effect of suppressing the temperature rise of the plastic oil / fat composition due to the environmental temperature, there is a problem that the heat resistance can not be essentially improved.

On the other hand, although it is common practice to include a gas phase for the purpose of imparting plasticity during the production of plastic fats and oils, its specific gravity is 0.9 or more.
In recent years, it has been clarified that the texture improvement effect of bread can be obtained by using fats and oils containing a large amount of gas phase at the time of bread making (see, for example, Patent Documents 4 to 6). It is not known about the improvement effect of workability, and also about the application to butter cream manufacture, and the heat resistance improvement effect of oil-fat composition itself was not known.

Japanese Patent Publication No. 07-079620 JP 2004-121062 A JP, 2013-099289, A Unexamined-Japanese-Patent No. 2010-259411 JP, 2011-200191, A JP, 2016-198060, A

Therefore, an object of the present invention is to provide a plastic oil or fat composition with improved heat resistance, which is resistant to changes in product temperature due to environmental temperature changes and capable of setting a wide usable temperature range. .
In addition, the object of the present invention is to provide a method for imparting heat resistance to a plastic oil / fat composition which is unlikely to cause a change in product temperature due to a change in environmental temperature and can set a wide usable temperature range. It is to provide.

As a result of various studies to solve the above problems, the present inventor has found that the above problems can be solved by containing a gas phase until the specific gravity of a conventional plastic oil composition is significantly reduced.
This invention is made based on the said knowledge, and specific gravity is less than 0.9, and the gas-phase containing heat resistant improvement plastic oil-fat composition characterized by the above-mentioned is provided.

Since the gas phase-containing heat resistance improving plastic oil / fat composition of the present invention can suppress a rise in material temperature even if it is left for a long time at room temperature after taking it out from a refrigerator or a refrigerator, specifically the following effects can get.
-In addition to making bread into fat and bread, the mixing property to the dough is good (it can be kneaded even at a refrigerated temperature without temperature control), and also it may be left at room temperature for a long time after being taken out from a refrigerator or a temperature control cabinet. Not keeping the temperature suitable for bread dough mixing.
-In confectionery confectionery fats and oils, even if it takes out from a refrigerator or a temperature-controlled storage and it leaves at room temperature for a long time, it is hard to become a product temperature which softening softens that a stiffness goes out that a creaming property deteriorates.
-With roll-in fats and oils, even if it comes out of a refrigerator or a temperature-controlled storage and is left at room temperature for a long time, it is hard to be a product temperature that causes softening such that the roll comes off.
-With butter cream fats and oils, even if they are taken out of a refrigerator or a temperature control cabinet and kept at room temperature for a long time, the temperature is unlikely to become such a temperature that the creaming property deteriorates and that the stiffness is removed.

Moreover, since the gas phase-containing heat resistance improving plastic fat / oil composition of the present invention can maintain the temperature kept for a long time even if the time required for producing bakery dough or butter cream is long, specifically the following effects Is obtained.
-In bread-and-crumbed fats and oils, even if it takes a long time to knead-in due to a large amount of kneading, etc., it is difficult to cause sagging due to temperature rise, and the dough mixing property is good.
-In confectionery confectionery fats and oils, even if it takes creaming with a sugar batter etc. for a long time, it is hard to produce dripping by temperature rise, and creaming property is favorable.
-In roll-in fats and oils, even when it takes time to roll-in, it is difficult for the temperature to be such a temperature that softening occurs such that the roll-in aptitude deteriorates and that the stiffness is released.
-With butter cream fats and oils, temperature rise during creaming is suppressed, dripping is difficult and creaming properties are good.

Hereinafter, the gas phase-containing heat resistance improving plastic oil / fat composition of the present invention will be described in detail.
The fats and oils that can be used in the gas phase-containing heat resistance improving plasticizing oil composition of the present invention are not particularly limited as long as they are edible fats and oils, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, large Bean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cacao butter, shea butter, mango kernel oil, monkey butter, illip butter, beef tallow, milk fat, pork fat Various vegetable fats and oils such as fish oil and soy sauce, animal fats and oils, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification can be used. The present invention can use one or more selected from these.
Among them, in the present invention, the melting point of the oil phase is preferably 36 ° C. or more, preferably 37 ° C. or more, from the viewpoint of obtaining a highly heat-resistant plastic oil-and-fat composition. In the present invention, in addition to the above-mentioned fats and oils, an oil-soluble component is also combined with the oil phase.
In the present invention, the esterified fat and oil is contained preferably in an amount of 25 to 100% by mass, more preferably 25 to 95% by mass, and still more preferably 30 to 90% by mass in the oil phase. It is preferable at the point which can be set as the plastic oil-fat composition by which oil separation was suppressed.
In the composition of the present invention, the content of the fat and oil of the plastic fat and oil composition is preferably 30% by mass or more, more preferably 40 to 100% by mass, still more preferably 50 to 99.8% by mass, most preferably It is 80 to 99.5 mass%.

  The gas phase-containing heat resistance improving plastic oil / fat composition of the present invention may be margarine or fat spread containing water, as long as the oil phase is a continuous phase, and shortening containing substantially no water It may be When the gas phase-containing heat resistance improving plastic fat / oil composition of the present invention contains water, its emulsion type is water-in-oil type having water as a dispersed phase, or water-in-oil containing water in which fats and oils are dispersed. As long as an oil phase such as an oil type is used as a continuous phase, it may be a multiple emulsion type of double emulsification or more.

  The gas phase-containing heat resistance improving plastic oil / fat composition of the present invention contains an emulsifier for the purpose of stabilizing physical properties during storage, further suppressing aging of the obtained bakery product, or improving creaming properties. be able to. The content of the emulsifier in that case is preferably 0.1 to 5% by mass, more preferably 0.2 to 2% by mass.

  Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, Polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, lecithin, lysolecithin can be used, and one or more selected from these Two or more can be used.

  In addition, the gas-phase-containing heat resistance improving plastic oil-fat composition of this invention can contain another material as needed. As the above-mentioned other materials, saccharides such as white sugar, granulated sugar, glucose, fructose, sucrose, maltose, lactose, liquid sugar, starch syrup, oligosaccharides, reducing sugar, honey, corn starch, tapioca starch, potato starch, wheat starch, rice Starch, starch such as mochi rice starch and modified starch, thickening stabilizer such as xanthan gum, sodium alginate, guar gum, locust bean gum, carrageenan, eggs, coloring agent such as β-carotene, caramel, erythema pigment, tocopherol, Antioxidants such as tea extract, dextrin, casein, whey, cream, skimmed milk, fermented milk, milk, whole milk, yogurt, condensed milk, sweetened condensed milk, whole fat condensed milk, skimmed condensed milk, concentrated milk, pure fresh cream, whipped Cream (compound cream), cream for vegetable whipping, milk and dairy products such as whey mineral, etc. Cheese, such as cheese, processed cheese, cream cheese, gouda cheese, cheddar cheese, raw material alcohol, distilled liquor, such as shochu, whiskey, vodka, brandy, brew, such as wine, sake, beer, various liquors, inorganic salts, salt , Cocoa and cocoa products, coffee and coffee products, herbs, beans, plant proteins such as wheat protein and soy protein, preservatives, bitters, acidulants, pH adjusters, preservatives, fruits, fruit juice, jam, fruit sauce, Food materials such as seasonings, spices, flavors, vegetables, meats, fish and shellfish, plants and animal extracts such as consommé and bouillon, and food additives can be used. Other materials can be optionally used as long as the object of the present invention is not impaired, but preferably 30% by mass or less, more preferably 10% by mass or less in the gas phase-containing heat resistance improving plastic oil / fat composition. is there.

The specific gravity of the gas phase-containing heat resistance improving plastic oil / fat composition of the present invention is less than 0.9, preferably 0.4 to 0.85, more preferably 0.5 to 0.8, most preferably 0.6 to 0 .8. If the specific gravity of the gas phase-containing heat resistance improving plastic oil / fat composition described above is 0.9 or more, the heat resistance improving effect can not be seen.
If the specific gravity is less than 0.3, it is not preferable because good plasticity may not be obtained.
Here, the specific gravity of the gas phase-containing heat resistance improving plastic oil composition can be measured by the volume method. Specifically, a measuring cup of a fixed volume is filled with the oil and fat composition, the mass of the oil and fat composition in the cup is measured, and the numerical value obtained by dividing the mass by the volume of the measuring cup is It is a specific gravity. In addition, specific gravity of a fat-and-oil composition shall be measured at 20 degreeC.
By containing the gas phase, the gas phase-containing heat resistance improving plastic fat / oil composition of the present invention can have a specific gravity in the above range. As the gas used for the gas phase, for example, air, nitrogen, oxygen, carbon dioxide gas and the like can be used.

  The gas phase-containing heat resistance improving plastic fat / oil composition of the present invention may be in the form of a sheet, a block, a cylinder, a rectangular solid, or the like, particularly in the case of roll-in fat. The preferred size for each shape is: sheet: 50 to 1000 mm long, 50 to 1000 mm wide, 1 to 50 mm thick, block: 50 to 1000 mm long, 50 to 1000 mm wide, 50 to 500 mm thick, cylindrical: The diameter is 1 to 25 mm, the length is 5 to 100 mm, and the rectangular parallelepiped: 5 to 50 mm in length, 5 to 50 mm in width, and 5 to 100 mm in height.

Next, the method for producing the gas phase-containing heat resistance improving plastic oil / fat composition of the present invention will be described.
As a method of obtaining the gas phase-containing heat resistance improving plastic oil / fat composition of the present invention, a method of aerating the plastic oil / fat composition so that the specific gravity is less than 0.9, or the specific gravity in the process of manufacturing the plastic oil / fat composition And the like can be mentioned.
In the case of a method in which the plastic fat composition is aerated, even if it is a method of continuously injecting using a continuous aeration apparatus, or a method of creaming using a vertical mixer etc. May be
Moreover, in the case of the method of aeration in the manufacturing process of a plastic fat and oil composition, it is preferable that it is the method of injecting continuously using a continuous-type aeration apparatus.

Hereinafter, the method to aerate in the manufacture process of a plastic oil-fat composition is described concretely.
First, when the above-mentioned plastic oil-fat composition is shortening, the oil phase which prepared the oil-soluble emulsifier and other materials to oil-and-fat is prepared. When the above-mentioned plastic oil composition is margarine, prepare an oil phase obtained by adding an oil-soluble emulsifier and other materials to oil and fat, and an aqueous phase obtained by adding a water-soluble emulsifier and other materials to water if necessary. , And emulsified.
Next, in the case of shortening, in the case of margarine, it is desirable to sterilize. The sterilization method may be a batch method using a tank, or a continuous method using a plate type heat exchanger or a scraping type heat exchanger. The sterilization temperature is preferably 80 to 100 ° C, more preferably 80 to 95 ° C, and most preferably 80 to 90 ° C. Thereafter, if necessary, preliminary cooling is performed to such an extent that fat crystals do not precipitate. The temperature of the precooling is preferably 40 to 60 ° C., more preferably 40 to 55 ° C., and most preferably 40 to 50 ° C.
Cooling, preferably rapid cooling plasticization, is then carried out. This quenching and plasticizing may be performed by using a closed type continuous scraping tubular cooler (A unit) such as a combinator, a votator, a perfector, a chemitator, a plate type heat exchanger, etc. A combination of compressors may be mentioned.
After these devices, a kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used.
Then, after this quenching and plasticizing, a gas such as nitrogen or air is introduced to give a specific gravity of less than 0.9, preferably 0.6 to 0.85, more preferably 0.6 to 0.8, and most preferably By setting it as 0.6 to 0.75, the gas phase-containing heat resistance improving plastic oil-fat composition of this invention can be obtained.

Thus, the gas phase-containing heat-resistant improving plastic fat / oil composition of the present invention obtained as described above can suppress the temperature rise of the product even if the standing time at room temperature after taking out from the refrigerator or refrigerator is long, Even if the time required for producing food is long, the temperature controlled can be maintained for a long time.
Therefore, the gas phase-containing heat resistance improving plastic oil / fat composition of the present invention can be widely used for the production of food and drink requiring the heat resistance as described above. It is preferable to use it for manufacture of bakery products, such as confectionery and bread making, or butter cream.
In addition, when using for manufacture of a bakery product, it is possible to use either a kneaded fat or a roll-in fat.

Here, when the gas phase-containing heat resistance improving plastic oil-and-fat composition of the present invention is used for bread-making fats and oils, the mixing property to the dough is good (can be kneaded even at refrigeration temperature without temperature control) In addition to the above, it can be kept at room temperature for a long time after taking it out of the refrigerator or temperature-keeping cabinet, and it is possible to maintain the material temperature suitable for bread dough mixing. Even if it is, it becomes difficult to produce sagging by temperature rise, and dough mixing property becomes good.
In addition, when used for confectionery confectionery fats and oils, even if it is taken out of a refrigerator or a temperature control storage and left at room temperature for a long time, it is difficult to become a material temperature that causes softening to occur. Even if it takes a long time to creaming with a sugar batter or the like, it is difficult to cause sagging due to temperature rise, and the creaming property becomes good.
In addition, when used for rolled-in fats and oils in bakery product manufacture, even if it takes out from a refrigerator or a temperature-controlled storage and leaves it at room temperature for a long time, the temperature which softens that stiffness goes out that the roll-in aptitude deteriorates. Even if it takes a long time to roll in, it is hard to be a temperature at which softening occurs such that the roll-in aptitude deteriorates, and the body loses elasticity.
In addition, when used for butter cream fats and oils, even if it is removed from the refrigerator or temperature-controlled storage and kept at room temperature for a long time, it is difficult to become a material temperature such that the creaming property deteriorates and the stiffness is removed. The temperature rise is suppressed, the sag is less likely to occur, and the creaming property is improved.

Then, the manufacturing method of the bakery product of this invention is described.
The bakery product of the present invention can be obtained by a general method for producing a bakery product except that the gas phase-containing heat-resistant improved plastic oil composition is used in the production process.
Specifically, the gas phase-containing heat-resistant improving plastic oil / fat composition of the present invention is used during kneading and / or folding at the time of bakery dough manufacture, appropriately divided and shaped, and taking as required, hiruos, retards and rests. After that, it can be obtained by heat treatment, preferably baking.
In addition, as a kind of the above-mentioned bakery dough, for example, cookie dough, saburé dough, galette dough, tart dough, kneaded pie dough, folded pie dough, shoe dough, sachet dough, sponge cake dough, butter cake dough, cake donut dough etc. Baked pastry dough, bread dough, french bread dough, variety bread dough, brioche dough, danish dough, sweet roll dough, yeast donut dough, muffin dough, pizza dough, scone dough, steamed bread dough, waffle dough, english muffin dough, buns Bread dough such as dough may be mentioned.
In addition, the manufacturing method of this bakery dough can be obtained according to the manufacturing method of a general bakery dough, and if it is baked confectionery dough, the all-in-mix method, sugar batter method, flower batter method, after powder method, separate method If it is bread dough, such as after-oil method, medium-weight method, straight method, hot-water method, long-time refrigerated method, etc. can be selected appropriately.

The use amount of the gas phase-containing heat resistance improving plastic oil / fat composition of the present invention in the above-mentioned bakery dough differs depending on the type of the bakery dough, but in the case of kneading and using, in the case of confectionery dough, starches contained in confectionery dough The amount is preferably 2 to 30 parts by mass, more preferably 4 to 21 parts by mass with respect to 100 parts by mass, and in the case of bread dough, preferably 2 to 30 parts by mass with respect to 100 parts by mass of starch contained in the dough. Preferably, it is 4 to 21 parts by mass.
In addition, when using roll-in, Preferably it is 10-100 mass parts with respect to 100 mass parts of starches contained in bakery dough, More preferably, it is 10-50 mass parts.

The above-mentioned starches are, for example, flours such as strong flour, semi-strong flour, Chinese flour, weak flour, durum flour and whole grain flour, other flours such as rye flour, barley flour and rice flour, almond flour, hazelnut flour, -Nuts, nuts and nuts such as oats and pine nuts, corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch and starches such as rice starch and these starches are enzymatically treated, gelatinized, degraded, ether The modified starch etc. which gave the 1 or more process selected from an esterification process, an esterification process, a crosslinking process, and a grafting process etc. are mentioned.
In the present invention, it is desirable to use 50% by mass or more, more preferably 70% by mass or more, and most preferably 100% by mass of wheat flour in starches.

Then, the manufacturing method of the butter cream of this invention is described.
The butter cream of the present invention can be obtained by a general method for producing butter cream, except that the gas phase-containing heat resistance improving plastic oil / fat composition of the present invention is used in the production process.
Specifically, a sweetener is added to the gas phase-containing heat resistance improving plastic oil / fat composition of the present invention and creamed, or a sweetener is added after creaming the gas phase contained heat resistance improving plastic oil / fat composition of the present invention Can be obtained by

  The above-mentioned sweetener is not particularly limited, but, for example, glucose, fructose, sucrose, maltose, enzyme saccharified starch syrup, lactose, reduced starch saccharide, isomerized liquid sugar, sucrose bound starch syrup, oligosaccharide, polydextrose, sorbitol Reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soy oligosaccharides, galactooligosaccharides, milk oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, stevia, aspartame, acesulfame potassium, sucralose, etc. It can be mentioned. These sweeteners can be used alone or in combination of two or more. In addition, you may use the food-drinks containing the said sweeteners, such as fruit juice, vegetable juice, fruit puree, fruit paste, jam, soft drink.

Further, the content of the sweetener in the butter cream is not particularly limited and can be appropriately set according to the required degree of sweetness, but it is 85% by mass or less in the aqueous phase as a solid content, more preferably The content is preferably 75% by mass or less, more preferably 65% by mass or less, and still more preferably 50% by mass or less.
The preferable specific gravity of butter cream is 0.4 to 0.9, more preferably 0.5 to 0.8. In this case, the preferred specific gravity before addition of the sweetener is 0.2 to 0.8, more preferably 0.4 to 0.8.
In addition, the oil phase is made into a continuous phase in the said butter cream, and the sugar cream which does not contain water substantially is also included.

Finally, the heat resistance imparting method of the present invention will be described.
The heat resistance imparting method of the plastic fat and oil composition of the present invention is characterized by containing a gas phase so that the specific gravity is less than 0.9, and the preferable specific gravity, the method of containing the gas phase, etc. It is as

EXAMPLES The present invention will be more specifically described by way of the following examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are based on mass.
<Manufacture of gas phase-containing heat resistance improving plastic oil / fat composition>
Example 1
98.9 parts by mass of a mixed fat and oil prepared by mixing random transesterified fat and oil of palm fractionated soft part oil having an iodine value of 65 and corn oil at a mass ratio of 60:40 is heated to 60 ° C. and sufficiently dissolved 0.5 parts by mass of ester, 0.5 parts by mass of lecithin and 0.1 parts by mass of a dye solution are added to and dissolved in an oil phase subjected to a quenching and plasticizing step (cooling rate -20 ° C / min or more), and after quenching and plasticizing By dispersing nitrogen gas, a gas phase-containing heat resistance improving plastic oil / fat composition A having a specific gravity of 0.75 was obtained. In addition, the gas phase-containing heat resistance improving plastic oil / fat composition A has an oil phase as a continuous phase, and the water content is less than 0.1% by mass.
Example 2
A gas phase-containing heat resistance improving plastic oil / fat composition B having a specific gravity of 0.45 was obtained by the same blending and manufacturing method as in Example 1 except that the amount of nitrogen gas introduced was adjusted. In addition, the gas phase-containing heat resistance improving plastic oil / fat composition B has an oil phase as a continuous phase, and the water content is less than 0.1% by mass.
[Example 3]
A gas phase-containing heat resistance improving plastic oil / fat composition C with a specific gravity of 0.60 was obtained by the same blending and manufacturing method as in Example 1 except that the amount of nitrogen gas introduced was adjusted. In addition, the gas phase-containing heat resistance improving plastic oil / fat composition C has an oil phase as a continuous phase, and the water content is less than 0.1% by mass.
Example 4
98.9 parts by mass of mixed fat and oil obtained by mixing random transesterified fat and oil of palm fractionated soft part oil having an iodine value of 65 and corn oil at a mass ratio of 60:40 is changed to 81.1 parts by mass to obtain an obtained oil phase Add an aqueous phase consisting of 18.4 parts by mass of water and 0.5 parts by mass of sodium chloride, mix and emulsify at a temperature of 55 ° C. to form a water-in-oil emulsion, sterilize, and quench plasticize (cooling rate C./min or more), and the nitrogen gas was dispersed after quenching and plasticizing to obtain a gas phase-containing heat resistance improving plastic oil / fat composition D having a specific gravity of 0.75. In addition, since the gas phase-containing heat resistance improving plastic oil / fat composition D is a water-in-oil emulsified product, the oil phase is a continuous phase, and the water content is 18.4% by mass.
[Example 5]
The gas phase-containing heat resistance improving plastic oil / fat composition D obtained in Example 4 is formed into a sheet having a thickness of 10 mm, a width of 200 mm, and a length of 450 mm. Composition E was obtained.

Comparative Example 1
A gas phase-containing heat resistance improving plastic oil / fat composition F with a specific gravity of 0.90 was obtained by the same blending and manufacturing method as in Example 1 except that the amount of nitrogen gas introduced was adjusted. In addition, the gas phase-containing heat resistance improving plasticized fat and oil composition F has an oil phase as a continuous phase, and the water content is less than 0.1% by mass.
Comparative Example 2
A plastic oil-fat composition G with a specific gravity of 0.95 was obtained by the same blending and manufacturing method as in Example 7 except that the step of introducing nitrogen gas was omitted. In addition, since the plastic fat-and-oil composition G was a water-in-oil emulsion, the oil phase was used as a continuous phase, and the water content was 18.4 mass%.
Comparative Example 3
The plastic oil-fat composition G obtained in Comparative Example 2 was formed into a sheet having a thickness of 10 mm, a width of 200 mm, and a length of 450 mm to obtain a sheet-like plastic oil-fat composition H for roll-in.

<Creaming test 1>
Plastic oil / fat composition A obtained in Example 1, plastic oil / fat composition B obtained in Example 2, plastic oil / fat composition C obtained in Example 3, and plastic oil / fat composition obtained in Comparative Example 1 300 g of each product was taken out of the refrigerator at 5 ° C. and left at 20 ° C. for 20 minutes and then creamed at a high speed using a beater with a table mixer in an environment of 10 ° C. respectively. While creaming was possible until the specific gravity reached 0.3, and the heat resistance was good, the plastic fat composition F had a specific gravity of about 0.4 during creaming, and the heat resistance was lost, and the heat resistance was Was bad.

<Creaming test 2 cookie>
Using the plastic oil / fat composition A obtained in Example 1 and the plastic oil / fat composition F obtained in Comparative Example 1, the workability at the time of creaming when a wire cut cookie is produced by the following composition / process is compared When plastic fat and oil composition A can be creamed until the specific gravity becomes 0.7 and the heat resistance is good, plastic fat and oil composition F has a specific gravity of about 0.8 during creaming, The heat resistance was poor.
(Blended)
100 parts by weight of flour, 40 parts by weight of sugar, 15 parts by weight of whole eggs, 1 part by weight of sodium chloride, 1 part by weight of carbon black, 1 part by weight of sodium bicarbonate, 10 parts by weight of water, 55 parts by weight of a plastic oil composition
The temperature-controlled plastic fat and oil composition and sugar were put into a tabletop mixer (Kenwood mixer) at 15 ° C. in a thermostat, and after lightly mixed, they were creamed at the highest speed. Next, add a portion of the aqueous phase mixed whole eggs, water, sodium chloride and sodium bicarbonate slowly, stir and mix, add weak flour and baking soda, and mix at low speed for 1 minute to obtain wire cut biscuit dough The The obtained wire-cut biscuit dough is wire-cut molded into a round shape of 7 mm in thickness and 4 cm in diameter, baked at 180 ° C. for 10 minutes in an oven (Fujisawa Co., Ltd.), and then cooled at 25 ° C. for 40 minutes , Packaged.

<Baking bread test>
The plastic oil and fat composition D obtained in Example 4 and the plastic oil and fat composition G obtained in Comparative Example 2 were used to compare the workability when a confectionery pan was produced according to the following formulation and manufacturing method: The composition D was completely mixed in at a low speed of 3 minutes and a medium speed of 2 minutes, and the heat resistance was good, while the plastic fat and oil composition G was squeezed and liquefied at a low speed of 3 minutes, and the dough was slippery The heat resistance was poor, and it was in the state of being finally kneaded by adding 1 minute to medium speed 3 minutes.
(Blended)
Medium-class combination 70 parts by weight of strong powder, 3 parts by weight of yeast, 0.1 parts by weight of yeast food, 40 parts by weight of water Foods mixed with 30 parts by weight of strong powder 24 parts by mass of water, 6 parts by mass of a plastic oil / fat composition (production method)
All the ingredients of the above-mentioned middle class combination are put into a mixer bowl, set in a vertical mixer and mixed using a hook for 3 minutes at low speed and 1 minute at medium speed, medium type dough (tempered temperature = 24 ° C) I got The medium-sized dough was subjected to fermentation at 28 ° C. and 80% relative humidity for 4 hours.
Materials other than the plastic fat and oil composition of the present invention are added to the above-mentioned fermented medium-sized dough, and using a hook in a vertical mixer, mixing at low speed 3 minutes, medium speed 2 minutes, high speed 1 minute After that, add the fat and oil composition of the present invention (it comes out of the refrigerator at 15 ° C and leave it for 20 minutes at 20 ° C) and mix it for 3 minutes at low speed, 2 minutes at medium speed and 1 minute at high speed, The temperature rise (kneading temperature = 27 ° C) was obtained. The obtained bread dough takes a 20 minute floor time, splits (390 g), rounds, takes a 20 minute bench time, and is molded into one loaf using a molder, put in a one loaf mold, 38 ° C., relative humidity 80% After taking 45 minutes, it was baked in an oven at 190 ° C. for 25 minutes to obtain a one loaf bread.

<Roll-in test>
The plastic oil and fat composition E obtained in Example 5 and the plastic oil and fat composition H obtained in Comparative Example 3 were used, and the workability when danish was produced according to the following composition and process was compared: The Danish dough using the composition E has stiffness in the oil and fat even in the third folding and the stretchability is good without shrinkage of the dough, and the heat resistance is good while the plastic fat and oil composition H is used In the case of Danish dough, there was no stiffness of fats and oils at the third folding, and the dough was shrunk and heat resistance was poor.

<Formulation and preparation of Danish pastry>
80 parts by weight of flour, 20 parts by weight of flour, 4 parts by weight of yeast, 0.2 parts by weight of yeast food, 15 parts by weight of white sugar, 10 parts by weight of whole eggs (net), 5 parts by weight of pure vegetable margarine, 45 parts by weight of water The mixture was placed in a mixer ball and mixed with a hook using a vertical mixer for 3 minutes at low speed and 3 minutes at medium speed to obtain a dough for danish. The obtained dough for danish is retarded in a freezer at −5 ° C. for 24 hours with a floor time of 20 minutes, and then the above sheet-like plastic fat and oil composition (taken from a refrigerator at 5 ° C. and left at 20 ° C. for 20 minutes) 45 The mass part was rolled in (3 folds and 3 folds) to obtain Danish pastry dough. The resulting Danish pastry dough was rolled to a thickness of 4 mm, cut out into a plate of 10 mm × 10 mm, subjected to 34 ° C. for 60 minutes and then baked in a fixed oven at 200 ° C. for 15 minutes to obtain Danish pastry.

Claims (4)

  A gas phase-containing, heat-resistant, improved plastic oil composition characterized in that the specific gravity is less than 0.9.   A method for producing a bakery product, comprising using the gas phase-containing heat resistance improving plastic oil / fat composition according to claim 1.   A method for producing a butter cream, comprising using the gas phase-containing heat resistance improving plastic oil composition according to claim 1.   A method for heat resistance imparting of a plastic oil composition comprising a gas phase so as to have a specific gravity of less than 0.9.