JP6514559B2 - Plastic oil and fat composition and food to which the plastic oil and fat composition is added - Google Patents

Description

  The present invention relates to a plastic fat and oil composition and a food to which the plastic fat and oil composition is added.

  2. Description of the Related Art Conventionally, baked products such as breads and confectionery products are required to have a texture that has no feeling of puffiness and a reduced feeling of sloppy feeling.

  In particular, breads containing ingredients such as sandwiches are distributed and sold in a chilled temperature range because it is necessary to consider storage of the ingredients.

  However, since baked products such as breads and confectionery products are mainly composed of starches such as wheat flour, especially in chilled temperature ranges, aging with starch and food products such as sandwiches deplete the moisture of bread dough, It has a mouthfeel.

  Under the circumstances, various methods have been developed to reduce the feeling of puffiness and squeakiness caused by storage of bread and confectionery.

  For example, Patent Document 1 is characterized in that it contains a predetermined amount of edible fat and oil, an emulsifier, and a humectant, and the unsaturated fatty acid residue is 75% or more with respect to all fatty acid residues constituting the edible fat and oil. Plastic fat and oil compositions are disclosed. In Patent Document 1, according to the plastic oil / fat composition, it is possible to improve the antiaging effect during product storage and to suppress the deterioration of the texture, in particular, the deterioration of the mouthfeel due to the appearance of rattling and the like. It is described.

  Patent Document 2 discloses a bread obtained by blending a gelatinization-swelling-inhibited starch in a bread dough and baking the bread, and it is described that such a bread hardly causes an aging phenomenon at a refrigerated temperature.

  Patent Document 3 discloses a plastic oil-and-fat composition obtained by mixing a liquid oil and a non-selective transesterified oil-and-fat with palm stearin. According to the plastic oil-and-fat composition, it is used for making bread and cakes. In addition, it is described that it is possible to obtain bread and cakes which are not hard when eaten cold and have no feeling of coldness.

JP-A-2005-48 JP, 2013-110974, A JP, 2013-34418, A

  However, according to the plastic fat and oil compositions of Patent Document 1 and Patent Document 3, although it is possible to suppress the feeling of parsley of baked products such as breads and confectioneries by storage in a chilled temperature range, it is sufficient from the point of Not to. The bread of Patent Document 2 can not obtain a satisfactory feeling of suppressing a feeling of parsack when stored in a chilled temperature range.

  Therefore, there is a need for a method that is excellent in the balance between suppressing the feeling of parsley and the feeling of sloppy feeling of breads and confectioneries particularly by storage in a chilled temperature range.

  The present invention has been made in view of the above circumstances, and by blending it with baked products such as breads and confections, the baked products such as breads and confections produced by storage in a chilled temperature range An object of the present invention is to provide a plastic oil-and-fat composition which is excellent in the balance between suppression of a feeling of crunch and a feeling of sneezing, and a food to which such a plastic oil-and-fat composition is added.

  The present inventors, in a plastic oil-and-fat composition having a predetermined amount of saturated fatty acid as a constituent fatty acid, blend polyglycerin condensed ricinoleate, glycerine fatty acid ester and polysaccharide thickener in chilled temperature range It has been found that the baked products such as breads and confectioneries have excellent balance of suppression of a feeling of crunch and a feeling of sloppy feeling, which are produced by storage of the present invention, and the present invention has been completed. More specifically, the present invention provides the following.

(1) The content of constituent fatty acids which are saturated fatty acids is 27 to 55 mass% with respect to the mass of constituent fatty acids of the whole oil and fat,
Plastic oil and fat composition containing polyglycerin condensation ricinoleate ester, glycerine fatty acid ester, and polysaccharide thickener.

  (2) The plastic oil-fat composition as described in (1) which further contains glycerol organic acid fatty acid ester.

  (3) The total content of SSU-type triglycerides and USU-type triglycerides relative to the total content of 2-saturated-1 unsaturated triglycerides and mono-saturated-2-unsaturated triglycerides is 0.30 to 0. 0 by mass ratio. The plastic oil-fat composition as described in (1) or (2) which is 60.

  (4) The plastic oil and fat composition according to any one of (1) to (3), wherein the total content of triglycerides in which oleic acid is bound to the 2-position is 27 to 57% by mass with respect to the mass of the whole oil. object.

  (5) Among all the polyglycerin condensed ricinoleic acid esters contained in the plastic oil / fat composition, the mass of polyglycerin condensed ricinoleic acid esters having a polymerization degree of 4 to 6 of glycerol is the largest, from (1) to (5) The plastic oil-fat composition as described in any one of 4).

  (6) The plastic oil-fat composition in any one of (1) to (5) which further contains at least any one of a carbohydrate degradation enzyme or a phospholipid degradation enzyme.

  (7) The plastic oil-fat composition in any one of (1) to (6) which is for foodstuffs bread manufacturing.

  (8) The plastic oil composition according to (7), wherein the bread is stored at a chilled temperature range.

  (9) A food to which the plastic oil composition according to any one of (1) to (8) is added.

  (10) The food according to (9), which is a bread containing ingredients for food stored in a chilled temperature range.

  According to the present invention, by blending in breads and confectionery, a plastic oil and fat having an excellent balance of suppressing the feeling of parsackiness and feeling of netchackiness of baked products such as breads and confectionery, which are produced by storage in a chilled temperature range. A composition, and a food to which such a plastic fat / oil composition is added can be provided.

  Hereinafter, although an embodiment of the present invention is described, the present invention is not limited to this.

<Plastic oil composition>
In the plastic fat and oil composition of the present invention, the content of the constituent fatty acid which is a saturated fatty acid is 27 to 55% by mass with respect to the mass of the constituent fatty acid of the whole fat and oil, polyglycerin condensed ricinoleate and glycerin fatty acid ester And polysaccharide thickeners. The baked product obtained by adding the plastic oil-fat composition of this invention is excellent in the balance of suppression of the feeling of parsackiness which arises by storage of a chilled temperature range, and a feeling of entangleing by this. Moreover, the baked product obtained by adding the plastic fat / oil composition of this invention tends to also suppress that a refuse arises at the time of cutting of the baked product which arises by storage of a chilled temperature range. In the present invention, “chilled temperature range” refers to a temperature range of 15 ° C. to 0 ° C.

  When the content of the constituent fatty acid which is a saturated fatty acid in the plastic oil composition is too small, the baked product becomes easy to feel sticky due to storage in the chilled temperature range, and if too large, the baked product is stored in the chilled temperature range There is a tendency for a sense of pain to occur. In addition, the plastic oil-and-fat composition contains a combination of polyglycerin condensed ricinoleate, glycerin fatty acid ester, and polysaccharide thickener, so that the balance between suppression of crunch feeling and squeaky feeling caused by storage of chilled temperature range of baked goods It improves, and it is easy to control that wastes are generated at the time of cutting a baked product. The plastic oil-fat composition of this invention is estimated to be excellent in the balance of suppression of the feeling of parsackiness which arises by storage of a chilled temperature range by this, and a feeling of netchackiness.

(Fat and oil)
In the plastic oil composition of the present invention, the content of the constituent fatty acid which is a saturated fatty acid is not particularly limited as long as it is 27 to 55 mass% with respect to the mass of the constituent fatty acid of the whole oil. The amount is preferably 30% by mass or more, more preferably 33% by mass or more, and 37% by mass or more, since generation of squeaky feeling, chipping, and generation of scraps of baked products at the time of cutting can be suppressed. More preferably, it is 40% by mass or more. On the other hand, it is preferably 52% by mass or less, more preferably 50% by mass or less, and still more preferably 48% by mass or less, since it can suppress a feeling of parsack caused by storage in a chilled temperature range of a baked product. Most preferably 46% by mass or less.

  In the present specification, “S” means a saturated fatty acid constituting fat and oil, and “U” means an unsaturated fatty acid constituting fat and oil. In addition, the 1, 2, 3 position of triglyceride means the position where the constituent fatty acid is bound.

  The saturated fatty acid S which is a constituent fatty acid in the oil and fat of the present invention is not particularly limited, and examples thereof include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12 And myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. The above numerical notation is the carbon number of each fatty acid. The saturated fatty acid S which is a constituent fatty acid in the oil and fat of the present invention may be the same saturated fatty acid or different saturated fatty acids.

  The unsaturated fatty acid U, which is a constituent fatty acid in the oil and fat of the present invention, is not particularly limited, and examples thereof include myristoleic acid (14: 1), palmitoleic acid (16: 1), hilagonic acid (16: 3), olein Acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), ceracholeic acid (24: 1), etc. . The numerical expression in the parenthesis for the unsaturated fatty acid means that the carbon number of the fatty acid is on the left and the double bond number is on the right. The unsaturated fatty acid U which is a constituent fatty acid in the oil and fat of the present invention may be the same unsaturated fatty acid or may be different unsaturated fatty acids.

  In the plastic oil composition of the present invention, the total content of SSU-type triglycerides and USU-type triglycerides relative to the total content of disaturated-1-unsaturated triglycerides and monosaturated-2-unsaturated triglycerides in the whole oil / fat is The mass ratio is preferably 0.30 to 0.60, and more preferably 0.35 to 0.55, although it is not particularly limited, as it can further suppress the feel of the baked product to be obtained. And 0.40 to 0.50 are more preferable, and 0.42 to 0.48 are most preferable.

  In the plastic oil composition of the present invention, the total content of triglycerides in which oleic acid is bound to the 2-position is not particularly limited, but it is easy to suppress the feeling of chew upon storage in the chilled temperature range. On the other hand, 27 to 57% by mass is preferable, 30 to 55% by mass is preferable, 35 to 53% by mass is more preferable, and 40 to 50% by mass is most preferable.

  In the plastic fat and oil composition of the present invention, the constituent fatty acids at positions 1 and 3 of triglyceride in which oleic acid is bound at position 2 may be either saturated fatty acids or unsaturated fatty acids. Examples of triglyceride in which the 2-position is oleic acid include, but not particularly limited to, SOS triglyceride, SOU triglyceride, UOU triglyceride and the like. "O" means oleic acid which is a constituent fatty acid of triglyceride. Since it is easy to suppress the feeling of chewing by storage in the chilled temperature range of a baked product, when the constituent fatty acid at the 1st or 3rd position of the triglyceride having oleic acid bound to the 2nd position is a saturated fatty acid, it has 4 to 24 carbon atoms It is preferred that it is a saturated fatty acid. The unsaturated fatty acid having 18 carbon atoms (oleic acid (18: 1), linoleic acid (18: 2) when the constituent fatty acid at position 1 or 3 of triglyceride in which oleic acid is bound at position 2 is an unsaturated fatty acid And linolenic acid (18: 3 etc.) and unsaturated fatty acids having 20 carbon atoms are preferable. When the constituent fatty acid at position 1 or 3 of triglyceride in which oleic acid is bound at position 2 is a saturated fatty acid and an unsaturated fatty acid, the above-mentioned saturated fatty acid (saturated fatty acid having 4 to 24 carbon atoms) and unsaturated fatty acid (carbon It is preferable that it is several 18 unsaturated fatty acid (Oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3 etc.), C20 unsaturated fatty acid).

  The plastic fat composition of the present invention may or may not contain trans acid as a constituent fatty acid of fat or oil, but when the intake of trans acid increases, LDL cholesterol increases when it is ingested by the human body It can. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans acid in the constituent fatty acids of the oil is preferably less than 10% by mass with respect to the total mass of the constituent fatty acids of the oil, 5 mass It is more preferably less than%, and most preferably less than 3% by mass.

  In the present invention, analysis of fatty acid component of triglyceride is carried out by gas chromatography (standard fat and oil analysis test method (Japan Oil Chemistry Association) “2.4.2.2-2013 Fatty acid composition (FID temperature rising gas chromatography method) ) And “Reward 2-2013 fatty acid composition”)).

(Polyglycerin condensed ricinoleate ester)
The baked product obtained by containing the polyglycerin condensation ricinoleic acid ester contained in the plastic oil-fat composition of this invention in combination with a polysaccharide thickener and a glycerol fatty acid ester has a feeling of crunchy feeling and squeakyness produced by storage of a chilled temperature range. The balance of suppression of feeling is improved, and it is easy to suppress the generation of scraps at the time of cutting the baked product.

  The type of polyglycerin condensed ricinoleate is not particularly limited, and examples thereof include polyglycerin condensed ricinoleate having a degree of polymerization of glycerin of 2 to 10. As commercially available products, SY Glyster CR-ED (polytype) SY Glyster CR-310 (tetraglycerin polymerization degree 4), SY Glyster CR-500 (hexaglycerin polymerization degree 6), manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. Sunsoft 818 DG (tetraglycerin degree of polymerization 4), Sunsoft 818R (pentaglycerin degree of polymerization 5), Sunsoft 818 SK (hexaglycerin degree of polymerization 6), etc. may be mentioned. Among these, in the fired product to be obtained, the balance between suppression of a feeling of slap and a feeling of squeaky feeling caused by storage in a chilled temperature range is improved, and generation of scraps at the time of cutting of a fired product is easily suppressed. It is preferable that the mass of polyglycerin condensation ricinoleic acid ester whose degree of polymerization of glycerol is 4 to 6 among all the polyglycerin condensation ricinoleate contained in the oil and fat composition is the largest. The polyglycerin condensed ricinoleate is an ester of polyglycerin and a condensed ricinoleic acid, and the esterification reaction is produced by a known method. The polyglycerin is usually a mixture of polyglycerins having different degrees of polymerization, which is obtained by heating and polycondensation reaction of glycerin or glycidol, epichlorohydrin or the like. Therefore, in the commercial product, it is a mixture of polyglycerin condensed ricinoleate ester of glycerin having different degrees of polymerization, and the polymerization degree of the commercially available glycerin mentioned above indicates the highest polymerization degree of glycerin. In particular, it is preferable to use polyglycerin condensed ricinoleic acid ester having a high degree of polymerization of glycerin (more specifically, polyglycerin condensed ricinoleic acid ester having a degree of polymerization of glycerin of 6) from the viewpoint of suppressing the puffiness of baked products. . In addition, from the viewpoint of suppressing the squeaky feeling of the baked product, polyglycerin condensed ricinoleate having a low degree of polymerization of glycerin (more specifically, polyglycerin condensed ricinoleate having a degree of polymerization of glycerin) is preferable. Moreover, the polymerization degree of the ricinoleic acid of polyglycerin condensation ricinoleic acid ester is not specifically limited, For example, what is 2-10 can be used.

  The content of the polyglycerin condensed ricinoleate is not particularly limited, but the resulting baked product has a good balance between suppression of a feeling of pasackiness and a feeling of netache caused by storage in a chilled temperature range, and the baked product is not likely to have an unpleasant taste. In addition, it is preferable that the content is 0.001 to 2.0% by mass with respect to the total mass of the plastic oil-and-fat composition, because it is easy to suppress generation of scraps at the time of cutting the baked product. The content is more preferably 0.5 mass%, further preferably 0.01 to 1.0 mass%. It is most preferable that it is 0.02-0.6 mass%. In particular, when the mass of polyglycerin condensed ricinoleic acid ester having a polymerization degree of 4 to 6 among polyglycerin condensed ricinoleic acid esters having a total degree of polymerization contained in the plastic oil / fat composition of the present invention, The product is unlikely to produce off-tastes, and the balance between the feeling of crunchy feeling and the feeling of netchasing caused by storage in the chilled temperature range is well balanced, and it is easy to suppress the generation of scraps when cutting baked products. The content is preferably 0.01 to 1.5% by mass, more preferably 0.1 to 1.2% by mass, and more preferably 0.1 to 1.2% by mass with respect to the mass of the entire plastic oil and fat composition. More preferably, it is 1.0% by mass.

(Glycerin fatty acid ester)
The plastic fat and oil composition of the present invention contains glycerin fatty acid ester in combination with polyglycerin condensed ricinoleate and a polysaccharide thickener, so that the baked product obtained has a feeling of parsackiness and feeling of netache due to storage in a chilled temperature range. The balance of suppression is improved, and it is easy to suppress the generation of scraps at the time of cutting the fired product.

  The glycerin fatty acid ester is not particularly limited, and examples thereof include monoglycerin mono fatty acid esters in addition to polyglycerin fatty acid esters such as diglycerin mono fatty acid ester, triglycerin mono fatty acid ester, pentaglycerin mono fatty acid ester and the like. Among these, monoglycerin mono-fatty acid ester enters the starch structure in the baked product, can suppress the crystallization of starch and improve the water holding capacity, and as a result, in the obtained baked product, the chilled temperature range It is preferable to use monoglycerin mono-fatty acid ester because it is easy to suppress the feeling of coldness caused by storage.

  The type of monoglycerin mono fatty acid ester is not particularly limited. For example, monoglycerin monostearate, monoglycerin monooleate, monoglycerin monolinoleate, monoglycerin monolaurate, monoglycerin monomyristic ester, Monoglycerin monopalmitate ester, monoglycerin monoarachidic acid ester, monoglycerin monobehenic acid ester, monoglycerin mono lignoceric acid ester, monoglycerin monomyristoleate ester, monoglycerin monopalmitoleate ester, monoglycerin monolinolenic acid Ester, monoglycerin mono-erucic acid ester, mono-glycerin mono-caprylate ester, mono-glycerin mono-caprylate ester, mono-glycerine Monocaproic ester, monoglycerin monobutyric ester, monoglycerin monodecanoic acid ester, monoglycerin monononanoic acid ester, monoglycerin monooctanoic acid ester, monoglycerin monoheptanoic acid ester, monoglycerin monohexanoic acid ester, monoglycerin monopentanoic acid Ester, monoglycerin monobutanoic acid ester, etc. are mentioned. Among these, the obtained baked product has a good balance between suppression of a feeling of thinness and feeling of netache feeling caused by storage in a chilled temperature range, and it is easy to suppress generation of scraps when cutting a baked product. It is preferred to use an acid ester. These may be used alone or in combination of two or more.

  The content of the glycerin fatty acid ester is not particularly limited, but the resulting baked product has a good balance between suppression of a feeling of crunch and a feeling of entanglement caused by storage in a chilled temperature range, and generation of scraps at the time of cutting the baked product is also suppressed. It is preferable that it is 0.01-5.0 mass%, it is more preferable that it is 0.05-3.0 mass%, and it is further more preferable that it is 0.1-2.0 mass%, since it is easy to carry out. Preferably, 0.5 to 1.5% by mass is the most preferable.

(Thickening polysaccharide)
The plastic oil / fat composition of the present invention contains a polysaccharide thickener in combination with polyglycerin condensed ricinoleate and glycerin fatty acid ester, so that the baked product obtained has a feeling of puffiness and squeaky feeling caused by storage in a chilled temperature range. The balance of suppression is improved, and it is easy to suppress the generation of scraps at the time of cutting the fired product.

  The type of polysaccharide thickener is not particularly limited, but gellan gum, karaya gum, tamarind seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum, iota carrageenan, pectin, tragant gum, crystalline cellulose, PGA (alginic acid Propylene glycol ester), SSHC (water-soluble soybean polysaccharide), gati gum, methylcellulose, hydroxypropyl methylcellulose, pylium seed, oak gum and the like. Among these, it is preferable to use xanthan gum, pectin and guar gum, since it is possible to further improve the diet of the baked product and to suppress the generation of chips at the time of cutting. From another point of view, it has particularly high water holding capacity, suppresses the feeling of parsock caused by storage in the chilled temperature range, and further improves the softness and setting of the baked product to suppress generation of scraps at the time of cutting; It is preferable to use These may be used alone or in combination of two or more.

  The content of the polysaccharide thickener is not particularly limited, but the resulting baked product has a good balance between suppression of a feeling of crunch and a feeling of entanglement caused by storage in a chilled temperature range, and scraps may also be generated when cutting the baked product. It is preferable that it is 0.01-7.0 mass% with respect to the mass of the whole plastic oil-fat composition, since it is easy to suppress, it is more preferable that it is 0.1-5.0 mass%, 1. More preferably, it is 0 to 3.5% by mass.

(Glycerin organic acid fatty acid ester)
The plastic oil-and-fat composition of the present invention may or may not further contain a glycerin organic acid fatty acid ester, but the resulting baked product suppresses the sensation of parsackiness and netchuck caused by storage in the chilled temperature range. It is preferable to further contain a glycerin organic acid fatty acid ester because it can improve the chipping and suppress the generation of scraps at the time of cutting the baked product.

  The type of glycerin organic acid fatty acid ester is not particularly limited, and examples thereof include glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester and the like. Among these, it is preferable to use a glycerin citric acid fatty acid ester or a glycerin succinic acid fatty acid ester because it can further suppress a feeling of coldness caused by storage of a chilled temperature range of a baked product to be obtained. The glycerin organic acid fatty acid ester may be used alone or in combination of two or more.

  The content of the glycerin organic acid fatty acid ester in the plastic oil / fat composition of the present invention is not particularly limited, but it is possible to further suppress the sensation of palpitation caused by storage of the chilled temperature range of the obtained baked product. It is preferable that it is 0.01-5.0 mass% with respect to mass, It is preferable that it is 0.01-1.5 mass, It is still more preferable that it is 0.1-1.2 mass%, 0 It is most preferable that it is 0.1 to 1.0% by mass.

  In the present invention, analysis of the content of glycerin organic acid fatty acid ester is performed by HPLC-MS / MS.

(Carbodolytic enzyme, phospholipid hydrolyzing enzyme)
The plastic fat and oil composition of the present invention may or may not further contain at least one of a carbohydrate degrading enzyme and a phospholipid degrading enzyme. The plastic oil-fat composition of this invention can suppress the feeling of parched feeling of baked goods by containing at least any one of a carbohydrate degradation enzyme or a phospholipid degradation enzyme. In general, the baked good tends to lose elasticity when using a carbohydrate degrading enzyme and a phospholipid degrading enzyme, but the plastic fat and oil composition of the present invention contains a carbohydrate degrading enzyme and a phospholipid degrading enzyme, The baked product does not lose elasticity, and the feeling of the baked product can be suppressed. As described above, it is preferable to contain a carbohydrate-degrading enzyme and a phospholipid-degrading enzyme, since it is possible to suppress the feeling of thinness of the baked product while maintaining the elasticity of the baked product.

  The carbohydrate degrading enzyme in the present invention is not particularly limited, and examples thereof include α-amylase, β-amylase, isoamylase, glucoamylase, xylanase, glactanase, cellulase and the like. Among these, it is preferable to use α-amylase. These may be used alone or in combination of two or more.

  The phospholipid degradation enzyme in the present invention is not particularly limited, and examples thereof include phospholipase A, phospholipase B, phospholipase C, phospholipase D and the like. Among these, it is preferable to use phospholipase A. These may be used alone or in combination of two or more.

  The total content of the carbohydrate-degrading enzyme or the phospholipid-degrading enzyme in the plastic fat-and-oil composition of the present invention is not particularly limited, and is, for example, 0. 0 to the mass of the entire plastic fat-and-oil composition. Although it may be 0001-0.01 mass%, it is preferable that it is 0.001-0.01 mass%. The content of the above-mentioned carbohydrate degrading enzyme or phospholipid degrading enzyme in the plastic oil-fat composition is the total content of the carbohydrate degrading enzyme and the phospholipid degrading enzyme when all are contained in the plastic oil-fat composition. Each content may be used.

(Others)
The plastic fat and oil composition of the present invention may be in any form of a form substantially containing no aqueous phase and a form containing an aqueous phase. In the case of the form containing an aqueous phase, the plastic oil / fat composition of the present invention is not particularly limited, and may be, for example, margarines. The form of the emulsion containing the aqueous phase is not particularly limited, and examples thereof include a water-in-oil type, an oil-in-water type, an oil-in-water-in-oil type, and a water-in-oil-in-water type. The content of the oil phase in this case is preferably 55 to 99.95% by mass, more preferably 60 to 99.4% by mass, based on the total mass of the plastic oil-fat composition, more preferably It is 65-98 mass%. In addition, the content of the aqueous phase is preferably 0.5 to 45% by mass, more preferably 0.6 to 40% by mass, and still more preferably, with respect to the total mass of the plastic oil / fat composition. And 2 to 35% by mass. In the emulsified form, in particular, in the obtained baked product, it is possible to suppress a feeling of thinness and feeling of spinaching caused by storage in a chilled temperature range, improve tooth breakage, and suppress generation of debris when cutting the baked product. Preferably it is a mold.

  Margarines refer to margarine or fat spread. Margarine contains 80% by mass or more of fat and oil, and fat spread contains less than 80% by mass of fat and oil.

  A form that does not substantially contain the aqueous phase includes shortening. In the present invention, "substantially free of" means that the content of water (including volatile matter) is 0.5% by mass or less.

  The plastic fat and oil composition of the present invention may or may not contain an emulsifier other than the above polyglycerin polycondensed ricinoleic acid ester organic acid monoglycerin fatty acid ester and glycerol monofatty acid ester, but as such an emulsifier For example, lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester and the like can be mentioned.

  The plastic fat and oil composition of the present invention may or may not contain conventionally known components in addition to the above components. Examples of such known components include, but are not limited to, for example, enzymes or proteins other than milk, dairy products, carbohydrate degrading enzymes and phospholipid degrading enzymes, carbohydrates other than thickening polysaccharides, salts, processed eggs Acidulants, pH adjusters, antioxidants, seasonings, plant and animal extracts such as konsome and bouillon, distilled liquors such as whiskey, vodka and brandy, brews such as wine, sake and beer, various liqueurs, dairy products And food ingredients and food additives such as flavoring agents, spices, coloring ingredients, flavors and the like obtained by enzymatic treatment of Examples of milk include milk and the like. As dairy products, skimmed milk, cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, skimmed concentrated milk, non-sugared milk, sweetened milk, sweetened skimmed milk, sweetened skimmed milk, Whole milk powder, skimmed milk powder, cream powder, whey powder, protein-concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein sodium, casein potassium etc. . Examples of proteins other than carbohydrate degrading enzymes and phospholipid degrading enzymes include plant proteins such as soybean protein, pea protein and wheat protein. Carbohydrates other than polysaccharide thickeners include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, etc. Antioxidants Examples of L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, oryzanols, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of the spice include capsaicin, anethole, eugenol, cineole, zingerone and the like. Examples of the coloring component include carotene, astaxanthin, annatto and the like. As a flavor, butter flavor, milk flavor, etc. are mentioned.

  The application of the plastic fat / oil composition of the present invention is not particularly limited, and it can be used for confectionery or baking, for butter cream, for spread. For confectionery or baking, roll-in, kneading and the like can be mentioned. In particular, when the plastic oil-and-fat composition of the present invention is used for bread making, the baked product obtained is excellent in the balance of suppression of feeling of parsackiness and feeling of netchasing caused by storage in chilled temperature range, and at the time of cutting baked product. It is possible to suppress the generation of waste. From this, it is preferable to use the plastic fat and oil composition of the present invention for baking.

  Breads, such as those which mix food (eg sandwiching food like sandwiches), tend to generate bread crumbs when cut in storage at chilled temperature range, especially thin like sandwiches Since this problem is important in slicing, it is required to have processing resistance. In particular, depending on the type of food, the bread containing the food may deprive the water of the bread, and the food may be further dried, and the obtained bread is likely to have a feeling of parsley due to storage in a chilled temperature range. In particular, a slice such as a sandwich, which is sliced as thin as about 1 cm, dries the bread faster, and the bread is further dried, and the obtained bread is more likely to have a feeling of parsley due to storage in a chilled temperature range. . With respect to such a problem, according to the plastic fat / oil composition of the present invention, as described above, it is easy to prevent bread crumbs at the time of cutting, and it is possible to suppress the feeling of parsock caused by storage in the chilled temperature range. From this, it is preferable to use the plastic fat and oil composition of the present invention for the production of bread containing a food (hereinafter referred to as "food-containing bread" in the present specification). Examples of the ingredient-containing bread include sandwiches, dock pans, butter rolls and the like. In particular, food-containing bread such as sandwich is easy to prevent bread crumbs at the time of cutting although it is thin, and it can suppress the feeling of parsock caused by storage in the chilled temperature range, so It is preferable to use for production of food material-containing bread to be stored.

<Method for producing plastic oil / fat composition>
The plastic oil-fat composition of this invention can be manufactured by a well-known method. For example, in the form containing an aqueous phase (margarines etc.), an oil phase containing the oil and fat composition of the present invention and an aqueous phase are appropriately heated and mixed and emulsified, and then a combinator, Perfector, It can be quenched and quenched by a cooling mixer such as a botatizer or nexus. The water phase-free form (shortening) is prepared by heating the oil phase containing the oil and fat composition of the present invention, quenching and cooling with a cooling mixer such as a combinator, perfector, votator, nexus, etc. It can be obtained by aging (tempering) accordingly.

  When the plastic oil-and-fat composition of the present invention contains an aqueous phase, polyglycerin condensed ricinoleate, glycerin fatty acid ester and glycerin organic acid fatty acid ester can be added to either the water phase or oil phase. It is preferable to add and dissolve.

  The polysaccharide thickener may be added in advance to the aqueous phase or oil phase, or may be added after producing the plastic fat composition, but adding and dispersing it in the oil phase is a matter of course. It is preferable because the dispersibility is improved, and the suppression of the sizziness and the squeakiness of the baked product is further improved.

  The enzyme may be added to the aqueous phase or oil phase in advance, or may be added after producing the plastic fat composition. At that time, it is preferable to mix at a temperature at which the enzyme does not inactivate. When added to the oil phase and dispersed, the enzyme is prevented from being inactivated when producing the emulsion, and the enzyme reaction can be expressed when producing the dough of confectionery bread, and the dispersibility in the dough is improved, and the baking is performed. It is preferable because the suppression of the feeling of stuffiness and the feeling of sloppy feeling is further improved.

  The fats and oils used for producing the plastic fat and oil composition of the present invention are not particularly limited, but palm based fats and oils, lauric fats and oils, pork fat (lard), beef tallow, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, sunflower oil, rice oil, Examples thereof include safflower oil, olive oil, sesame oil, milk fat, fractionated oils thereof, or processed oils thereof (which have been subjected to one or more treatments of curing and transesterification), and the like. In order to appropriately adjust the content of the constituent fatty acids that are saturated fatty acids to 27 to 55 mass% with respect to the mass of constituent fatty acids of the whole fats and oils, one or two or more kinds of these fats and oils are selected It is preferable to contain it.

  Below, a more specific example is shown about the fats and oils used for manufacture of the plastic fats and oils composition of this invention. The fat and oil of the present invention can be prepared, for example, by combining the following fat and oil, fat and oil, and fat and oil C.

(A fat and oil)
In this specification, "A fats and oils" refers to the fats and oils which are 20-50 mass% of 3 saturation quantities, and whose iodine value is 20-40. Such A fats and oils are not particularly limited, and examples thereof include palm based fats and oils, transesterified fats and oils of palm based fats and oils described above, and the like, and one or more kinds may be used in combination. Among them, use of palm fractionated hard oil, transesterified oil of palm oil and fat and laurin oil results in crystal nuclei, and as a result, crystals of other oils and fats are induced to be easily crystallized, and the crystallized part (solid) And the non-crystal part (liquid) becomes clearer, so it is possible to suppress the heat buildup of the fired product. In the present specification, the “3 saturated amount” of fat or oil refers to the mass of trisaturated triglyceride contained in the fat or oil relative to the mass of the whole fat or oil, for example, “3 saturated amount of A fat or oil” A, means the mass of trisaturated triglyceride contained in A fat relative to the total mass of the fat.

(B fat and oil)
In this specification, "B fats and oils" refers to the fats and oils whose 3 saturation amount is less than 2-20 mass%. (However, "B fats and oils" does not include the aforementioned "A fats and oils" and "C fats and oils" described later.) Such B fats and oils are not particularly limited, but, for example, vegetable fats and oils other than A fats and C fats and oils And animal fats and oils (pig fat (lard), beef tallow, etc.), fractionated oils thereof, hydrogenated oils, transesterified fats and oils. Among them, in consideration of the compatibility with the A fat and oil, it is preferable to use palm oil which is a palm based fat and oil, a palm fractionated soft part, a transesterified fat and oil of a palm fractionated soft part, a pork fat and the like.

(C oil and fat)
In the present specification, “C fat and oil” refers to fat and oil having a 3 saturated content of less than 2% or fat and a fat having a 3 saturated content of more than 50% by mass.

  Examples of fats and oils having a 3-saturated amount of less than 2% include, but are not particularly limited to, rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil and the like. These may be used alone or in combination of two or more.

  The fats and oils having a saturated amount of more than 50% by mass are not particularly limited, but hard oils of vegetable oils and fats except for A fats and oils or animal fats and oils (partially hydrogenated oil or extremely hardened oil) and fractionated oils, Transesterified fats and oils etc. which use as a raw material fats and oils containing this. Among these, it is preferable to use a transesterified oil which uses as a raw material an extremely hardened oil of a vegetable oil or fat, or an animal oil or fat. Examples of the extremely hardened oil of vegetable oil include palm extremely hardened oil, palm extremely hardened oil, palm kernel extremely hardened oil, rapeseed extremely hardened oil and the like. Examples of the extremely hardened oil of animal fats and oils include, for example, extremely hardened oil of pork fat, extremely hardened oil of beef tallow and the like. When using extremely hardened oil having a melting point of 50 ° C. or higher, it is preferable to set the amount to 5% by mass or less based on the total amount of fat and oil, from the viewpoint of improving the melt in the mouth of the baked product.

  It is preferable to mix A fats and oils with 3-30 mass% with respect to all fats and oils, and B fats and oils with 45-95 mass% with respect to all fats and oils with respect to the compounding ratio of A fats and oils and B fats and oils mentioned above It is preferable to mix | blend, and it is preferable to mix | blend C fats and oils with 0-52 mass% with respect to all fats and oils.

<Food to which a plastic oil composition is added>
The present invention includes a food to which the above-mentioned plastic oil-and-fat composition is added.

  The food is not particularly limited, but is preferably a baked product. The baked products are not particularly limited, but, for example, confectionery (for example, pie, cake (pound cake etc.), cookie, biscuit, cracker, waffle, scone, shoe, donut etc.), bread (baking bread, confectionery bread, croissant, Examples include danish, bagel, roll bread, coppe bread, etc. Among these, when the food of the present invention is bread, breads are particularly excellent in the balance between suppression of a sense of crunch and a feeling of sloppy feeling caused by storage in a chilled temperature range, and suppressing generation of scraps at the time of cutting Can. From this, the food of the present invention is preferably bread. In particular, the food of the present invention is preferably a food-containing bread, because it can suppress the bread from being crushed by the weight of the food and can impart processing resistance. Examples of the ingredient-containing bread include sandwiches, dock pans, butter rolls and the like. In particular, food-containing bread such as sandwich is easy to prevent bread crumbs at the time of cutting although it is thin, and it is possible to suppress a feeling of parsock caused by storage in a chilled temperature range. Is preferably a food-containing bread stored in a chilled temperature range.

<Manufacture of plastic oil and fat composition and bread>
(Production of transesterified fats and oils)
[Transesterified fats and oils] (A fats and oils)
24 wt% of palm core extreme curing oil, 49 wt% of palm oil and 27 wt% of palm extreme curing oil were mixed, sodium methylate was added as a catalyst, and transesterification was performed under reduced pressure. After the transesterification reaction, it was washed with water, dehydrated and decolored to obtain a transesterified oil. The iodine value of the transesterified fat and oil was 27, 3 and the saturated amount was 43.3% by mass.

[Palm fractionated soft part transesterified fat and oil] (B fat and oil)
Sodium methylate was added as a catalyst to palm fractionated soft oil (palm olein) (iodine number 56), and transesterification was performed under reduced pressure. After the transesterification reaction, the product was washed with water, dehydrated, decolorized and deodorized to obtain a transesterified oil. The iodine value of the palm fractionated soft part transesterified fat was 56, and the 3-saturation amount was 9.1% by mass.

(Manufacture of margarine)
The temperature was adjusted to 75 ° C. by blending the fat and oil shown in Table 1 to be described later, the emulsifier shown in Table 1 was added, and after dissolution, the polysaccharide thickener and enzyme shown in Table 1 were dispersed to prepare an oil phase. On the other hand, 1.5 parts of skimmed milk powder was added to 16 parts of water and heat-sterilized at 85 ° C. to obtain an aqueous phase. Next, 17.5 parts of the aqueous phase is added to 82.5 parts of the oil phase obtained above, and the mixture is stirred with a propeller stirrer to emulsify into a water-in-oil type, and then rapidly cooled and combined by a combinator to obtain plasticity. Margarines according to Examples 1 to 13 and Comparative Examples 1 to 6, which are oil and fat compositions, were produced.
The palm fractionated hard oil had an iodine value of 32 and a trisaturated triglyceride content of 25.8% by mass, and the palm fractionated soft oil had an iodine value of 56.

(emulsifier)
The emulsifier used for preparation of the oil-fat composition of the said Example and comparative example is shown below. The blend ratio is as described in Table 1 described later.
Polyglycerin-condensed ricinoleic acid ester (CR500, degree of polymerization 6, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
Polyglycerin-condensed ricinoleic acid ester (CR310, degree of polymerization 6, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
Monoglycerin monostearate (Emulsey MS, manufactured by Riken Vitamin Co., Ltd.)
Citric acid monoglycerin fatty acid ester (Poem K-37V, manufactured by Riken Vitamin Co., Ltd.)
Succinic acid monoglycerin fatty acid ester (Poem B-10, manufactured by Riken Vitamin Co., Ltd.)
The degree of polymerization of polyglycerin condensed ricinoleate showed the highest degree of polymerization in the degree of polymerization of glycerin of polyglycerin condensed ricinoleate.

(Thickener)
The thickener used for preparation of the oil-fat composition of the said Example and comparative example is shown below. The blend ratio is as described in Table 1 described later.
Xanthan gum (Bistop D-3000S, manufactured by San-Ei Gen F.F.I.)
Guar gum (RG100, manufactured by Mitsubishi Chemical Foods Corporation)

(enzyme)
Enzymes used for preparation of the oil and fat composition of the above Examples and Comparative Examples are shown below. The blend ratio is as described in Table 1 described later.
Carbohydrate degrading enzyme (Biozyme, manufactured by Amano Enzyme Co., Ltd.)
Phospholipid degrading enzyme (Dena bake RICH, manufactured by Nagase Sangyo Co., Ltd.)

(Manufacture of bread)
Using the margarines obtained above, bread was prepared according to the following formulation. First, water in which yeast was dispersed, yeast food, and strong flour were introduced into a mixer ball, and mixing was performed using a hook at a low speed of 4 minutes and a medium low speed of 1 minute. The raising temperature was 24 ° C. Thereafter, fermentation was performed at 27 ° C. and 75% humidity for 4 hours. The end point temperature of fermentation was 29 ° C., and after fermentation, a medium seed dough was obtained. Then, after mixing the materials other than margarine manufactured above and medium seed dough at low speed 3 minutes, middle high speed 3 minutes, throwing in margarine manufactured above, and further mixing at low speed 3 minutes, middle low speed 4 minutes I got bread dough. The pumping temperature was 28 ° C. Then, after taking a floor time for 20 minutes at room temperature, the bread dough is molded and put into a baking mold for 3 vessels, fermented with 38% Hilo at 80% humidity, for 45 minutes, and then baked for 40 minutes at 200 ° C. The breads according to Examples 1 to 13 and Comparative Examples 1 to 6 were manufactured. The baked bread was allowed to cool at room temperature and then stored for one day in a thermostat of 20 ° C., and then used for each evaluation described later. The composition of the bread described above is shown below.

[Bread formula]
・ Middle class combination Strong powder 70 parts by mass Yeast 2.5 parts by mass Yeast food 0.1 part by mass Water 40 parts by mass ・ Hongu combination with strong powder 30 parts by mass Upper white sugar 6 parts by mass Salt 1.8 parts by mass Skimmed milk powder 2 parts by mass Margarine 5 parts by mass Water 25 parts by mass

<Evaluation>
With regard to the margarine produced and the bread to which each has been added, the feeling of breadiness (after 1 or 3 days of storage), the feeling of looseness of the bread, the sharpness of the bread, the broken pieces of bread at the time of storage at 10 ° C. I made an evaluation.

(The sense of breadiness)
After the bread was sliced to a thickness of 10 mm and stored at 10 ° C. for 1 day or 3 days, sensory evaluation by the panel was evaluated based on the following criteria. In addition, with respect to the panel that has been evaluated, the test for discrimination of Gomi (sweet, acid, salt, bitter, umami), test for discrimination of difference in concentration of taste, test for discrimination of food taste, and standard smell test were conducted. We selected five men and seven women in their 20s and 40s who were judged to be fit as a panel. In addition, "D + 1" of the column of "passack feeling of bread at 10 ° C. storage" in Table 1 is an evaluation after storage for 1 day at 10 ° C. "D + 3" is storage for 3 days at 10 ° C. Shows the evaluation of
+ +: 10 to 12 out of 12 people evaluated that there was no feeling of puffiness.
◎: 8 to 9 out of 12 evaluated that there was no feeling of puffiness.
○: 6 to 7 out of 12 evaluated that there was no feeling of puffiness.
Fair: 4 to 5 out of 12 people evaluated that there was no feeling of puffiness.
X: 3 or less out of 12 people were judged not to have a feeling of puffiness.

(Steaching feeling of bread)
The bread was sliced to a thickness of 10 mm, stored at 10 ° C. for 1 day, then eaten, and in the mouth, the presence or absence of a sticky feeling was evaluated in the above panel according to the following criteria.
◎: 8 or more out of 12 evaluated that they did not feel nervous.
○: 6 to 7 out of 12 people evaluated that they did not feel nervous.
Fair: 4 to 5 out of 12 people evaluated that they did not feel nervous.
X: Three or less persons out of 12 evaluated that there was no feeling of nervousness.

(A piece of bread)
The bread was sliced to a thickness of 10 mm, stored at 10 ° C. for 1 day, then eaten, and the presence or absence of breakage was evaluated in the above panel according to the following criteria.
◎: 8 or more out of 12 persons were evaluated as having a good bite.
○: 6 to 7 out of 12 people rated it as good.
[Delta]: 4 to 5 out of 12 persons were evaluated as having a good bite.
X: It was evaluated that 3 or less out of 12 persons were good.

(Generation of bread scraps at the time of cutting)
After storage at 10 ° C. for 2 days, the weight of the bread crumbs generated when the 3 loaf size bread was sliced to a thickness of 10 mm with a slicer was evaluated based on the following criteria.
◎: 3 g or less.
○: more than 3 g and not more than 5 g.
Δ: More than 5 g to 7 g or less.
X: It was over 7 g.

<Evaluation result>
The compositions of margarines according to Examples 1 to 13 and Comparative Examples 1 to 6 and the evaluation results for breads according to Examples 1 to 13 and Comparative Examples 1 to 6 are shown in Table 1 below. In addition, "PGPR" in Table 1 means polyglycerin condensed ricinoleic acid ester, "citric acid MG" means citric acid monoglycerin fatty acid ester, "succinic acid MG" is monoglycerin fatty acid succinate Stands for ester. In Table 1, the numerical value in each column of "oil and fat blending" means the blending amount (% by mass) of each blended fat and oil with respect to the mass of the whole fat and oil. In Table 1, the numerical value in the column of “saturated fatty acid” means the content (% by mass) of the constituent fatty acid which is a saturated fatty acid with respect to the mass of the constituent fatty acid of the whole oil. In Table 1, the numerical value in the column of "2-position olein" means the total content (% by mass) of triglyceride in which oleic acid is bound to 2-position relative to the mass of the whole oil. In Table 1, “SSU + USU / 2 saturated +2 unsaturated” is the total content of SSU type triglyceride and USU type triglyceride with respect to the total content of disaturated −1 unsaturated triglyceride and monosaturated 2 unsaturated triglyceride. Means mass ratio of quantities. The numerical values in the columns of “PGPR”, “emulsifier”, “thickening polysaccharide”, and “enzyme” in Table 1 mean the content (% by mass) of each component with respect to the mass of the whole oil composition. Do.

  As shown in Table 1, the breads to which margarines according to Examples 1 to 13 were added had a high balance of the evaluation of the feeling of breadiness and the feeling of looseness of bread when stored at 10 ° C. On the other hand, none of the breads to which margarines according to Comparative Examples 1 to 6 were added had a high overall balance of the evaluation of the feeling of breadiness and feeling of breadiness at 10 ° C. when stored. In the margarines according to Examples 1 to 13, the content of the constituent fatty acids, which are all saturated fatty acids, is 27 to 55% by mass with respect to the mass of constituent fatty acids of the whole oil, and polyglycerin condensed ricinoleate ester, It contains glycerin fatty acid ester and polysaccharide thickener. On the other hand, in the margarine according to Comparative Examples 1 to 6, the content of the constituent fatty acid which is a saturated fatty acid is 27 to 55% by mass with respect to the mass of the constituent fatty acid of the whole oil and fat, and polyglycerin condensed ricinoleic acid It does not satisfy all the requirements of including an ester, a glycerin fatty acid ester and a polysaccharide thickener. From this result, in the plastic fat and oil composition, the content of the constituent fatty acid which is a saturated fatty acid is 27 to 55 mass% with respect to the mass of the constituent fatty acid of the whole fat and oil, polyglycerin condensed ricinoleate and glycerin fatty acid By including the ester and the polysaccharide thickener, it was shown that the overall balance of the feeling of breadiness of bread and the feeling of looseness of bread at the time of storage at 10 ° C. are excellent.

  "N" is the evaluation of the sense of feeling of the bread at 10 ° C storage of margarine according to Examples 1 and 2 which does not contain the glycerin organic acid fatty acid ester, and the evaluation of breakage of the bread at 10 ° C storage is "x" While evaluation of the generation of bread chips at the time of cutting is “Δ”, Examples 3 to 8 and 10 containing citric acid monoglycerin fatty acid ester or succinic acid monoglycerin fatty acid ester which are glycerin organic acid fatty acid esters The margarine according to 11 to 11 is evaluated as "necessity evaluation of bread at 10 ° C storage", evaluation of bread breakage at 10 ° C storage, evaluation of bread chips at cutting at 10 ° C storage is "○" or It was "◎". From this result, the plastic fat and oil composition of the present invention further contains a glycerin organic acid fatty acid ester, thereby suppressing the occurrence of a sticky feeling of bread at 10 ° C. storage and suppressing the generation of bread chips and bread chips at the time of cutting. It was shown to be even better. In addition, although the margarine based on Example 9 contains glycerol organic-acid fatty acid ester, the evaluation of the feeling of the feeling of the feeling of the bread at 10 degreeC storage was "(triangle | delta)" at the time of storage at 10 degreeC. It is inferred that the content of the constituent fatty acid which is a saturated fatty acid for is lower than that of margarine according to Examples 3 to 5.

  The evaluation of the feeling of breadiness of bread at 10 ° C. storage of margarine according to Examples 1 to 11 not containing a carbohydrate degrading enzyme and a phospholipid degrading enzyme is “○” or “「 ”, while a carbohydrate degrading enzyme is Or the margarine which concerns on Example 12 and 13 containing a phospholipid decomposing enzyme was evaluated as "パ +" for the feeling of feeling of feeling of bread when stored at 10 ° C. From this result, the plastic fat and oil composition of the present invention further contains at least one of a carbohydrate degrading enzyme and a phospholipid degrading enzyme to further suppress the feeling of breadiness of bread when stored at 10 ° C. It was shown to be good.

Claims (9)

The content of the constituent fatty acid which is a saturated fatty acid is 27 to 55 mass% with respect to the mass of the constituent fatty acid of the whole oil and fat,
Polyglycerol condensed ricinoleic acid ester, a glycerin fatty acid ester, and polysaccharide thickener, only including,
The total content of SSU-type triglycerides and USU-type triglycerides relative to the total content of disaturated-1 unsaturated triglycerides and monosaturated-2-unsaturated triglycerides in the whole oil is 0.30 to 0 by mass ratio It is .60,
The content of the polyglycerin-condensed ricinoleate is 0.001 to 2.0% by mass with respect to the total mass of the plastic oil / fat composition,
Content of the said glycerol fatty acid ester is 0.01-5.0 mass% with respect to the mass of the whole plastic oil-fat composition,
The content of the polysaccharide thickener is 0.01 to 7.0% by mass with respect to the mass of the entire plastic oil composition.
Plastic oil and fat composition. The content of the constituent fatty acid which is a saturated fatty acid is 27 to 55 mass% with respect to the mass of the constituent fatty acid of the whole oil and fat,
A polyglycerin condensed ricinoleate, a glycerin fatty acid ester, and a polysaccharide thickener;
The total content of triglycerides in which oleic acid is bound to the 2-position is 27 to 57% by mass with respect to the mass of the whole oil,
The content of the polyglycerin-condensed ricinoleate is 0.001 to 2.0% by mass with respect to the total mass of the plastic oil / fat composition,
Content of the said glycerol fatty acid ester is 0.01-5.0 mass% with respect to the mass of the whole plastic oil-fat composition,
The content of the polysaccharide thickener is 0.01 to 7.0% by mass with respect to the mass of the entire plastic oil composition.
Plastic oil and fat composition. The plastic oil-fat composition of Claim 1 or 2 which further contains glycerol organic-acid fatty acid ester. 4. The mass of polyglycerin condensed ricinoleic acid ester having a polymerization degree of 4 to 6 of glycerin among all the polyglycerin condensed ricinoleic acid ester contained in the plastic oil / fat composition is any one of claims 1 to 3 . The plastic oil-fat composition as described in-. The plastic oil-fat composition according to any one of claims 1 to 4 , further comprising at least one of a carbohydrate degrading enzyme and a phospholipid degrading enzyme. The plastic oil-fat composition according to any one of claims 1 to 5 , which is for producing a bread containing a foodstuff. The plastic oil composition according to claim 6 , wherein the bread is stored at a chilled temperature range. A food to which the plastic oil composition according to any one of claims 1 to 7 is added. The food according to claim 8 , which is a bread containing ingredients stored in a chilled temperature range.