JP7446763B2 - Additives for plastic oil compositions - Google Patents

Description

The present invention relates to an additive for plastic oil and fat compositions that can impart excellent extensibility to plastic oils and fats such as margarine and shortening.

So-called plastic oil and fat compositions are used for various purposes such as kneading, folding, spreads, coating creams, and sand creams. Examples of plastic oil compositions include margarine, fat spreads and shortening.

Conventionally, partially hydrogenated oils of various raw material oils have been used in plastic oil and fat compositions in order to improve processing suitability. On the other hand, partially hydrogenated oils contain trans fatty acids, and in recent years the health problems caused by trans fatty acids have become a problem, so it is necessary to reduce the trans fatty acid content even in plastic oil and fat compositions. There is a strong need to reduce this.

In order to reduce the content of trans fatty acids contained in plastic oil and fat compositions, it is necessary to promote the use of palm oil and palm kernel oil, which are natural solid fats that do not substantially contain trans fatty acids. However, palm oil and its fractionated oil, so-called palm-based oils, have a problem in that oil crystals tend to become coarser over time, which inhibits the extensibility of plastic oils and fats. In addition, lauric oils and fats such as palm kernel oil and coconut oil have a good melting sensation in the mouth, but have a problem in that the temperature range in which they can maintain extensibility is narrow. Therefore, the amount of lauric oil and fat added to the plastic oil and fat composition has naturally been limited.

In order to solve the above problems, various modifiers to be added to plastic fats and oils have been developed. For example, Patent Document 1 discloses that MCT and other extremely hardened oils are used as modifiers to suppress the generation of coarse crystals and the phenomenon of hardening over time of plastic oils and fats mainly made from palm oil. An oil and fat composition has been proposed that is a transesterified oil whose main raw material is . However, the effect of this oil and fat composition on improving the extensibility of plastic oils and fats was not sufficient.

Furthermore, in Patent Document 2, medium-chain fatty acids and long-chain fatty acids are used as modifiers for plastic fats and oils, which have the effect of suppressing changes in plastic fats and oils over time and provide air-containing plastic fats and oils. Oils and fats containing triglycerides as constituent fatty acids in a specific ratio are disclosed. However, this oil and fat cannot be said to have a sufficient effect of improving the extensibility of plastic oils and fats, and it has been difficult to industrially produce this oil and fat at low cost.

In addition, Patent Document 3 discloses that medium-chain fatty acids and long-chain fatty acids are used as constituent fatty acids for bread dough that yields bread with improved melting in the mouth over time, and as plastic fats and oils for easily producing such bread. Bread dough or plastic fats and oils containing triglycerides in a specific ratio are disclosed. However, although this plastic fat and oil is also effective in improving the melt-in-the-mouth texture of bread, it cannot be said that the spreadability of the plastic fat and oil is sufficient.

Patent No. 5736706 Patent No. 4894975 Japanese Patent Application Publication No. 2016-189724

Therefore, an object of the present invention is to suppress changes in physical properties such as changes in hardness and formation of coarse crystals in a plastic oil composition containing palm-based oil or lauric oil with a low content of trans fatty acids, and also to suppress changes in physical properties such as changes in hardness and formation of coarse crystals. An object of the present invention is to provide an additive for a plastic oil and fat composition that can impart good extensibility suitable for kneading.

In order to achieve the above object, the present inventors conducted extensive research and found that when an oil or fat that satisfies a specific triacylglycerol composition is added to a plastic oil or fat composition as an additive for a plastic oil or fat composition, The present invention was completed based on the discovery that the extensibility of the plastic oil composition is improved and changes in hardness over time are suppressed.

That is, the present invention includes the following aspects.
[1] An additive for plastic oil and fat compositions, which contains an oil and fat in which the content of fatty acids having 4 to 10 carbon atoms in the entire constituent fatty acids is 60 to 85% by mass, and which satisfies (a) and (b) below.
(a) The content of MMM is 28 to 62% by mass.
(b) The content of M2L is 33 to 45% by mass.
M: Fatty acid with 4 to 10 carbon atoms L: Fatty acid with 12 to 24 carbon atoms MMM: Triacylglycerol in which 3 molecules of M are ester bonded to 1 molecule of glycerol M2L: 2 molecules of The additive for plastic oil and fat compositions according to [1], further comprising triacylglycerol [2] in which M and one molecule of L are ester bonded, and an oil or fat that satisfies the following (c) and (d).
(c) M2H/M2L=0.25 to 0.90.
(d) The content of LLL is 5% by mass or less.
H: Fatty acid with 16 to 24 carbon atoms M2H: Triacylglycerol in which 2 molecules of M and 1 molecule of H are ester bonded to 1 molecule of glycerol LLL: 3 molecules of L are ester bonded to 1 molecule of glycerol Triacylglycerol [3] The additive for a plastic oil or fat composition according to [1] or [2], further comprising an oil or fat that satisfies the following (e).
(e) MMM/M2L=0.5 to 1.0.
[4] Contains transesterified fats and oils using 60 to 80% by mass of medium-chain fatty acid triacylglycerol, 7 to 40% by mass of lauric fats and oils, and 0 to 33% by mass of non-lauric fats and oils as raw materials [1 ] to [3]. The additive for plastic oil and fat compositions according to any one of [3].
[5] A plastic oil or fat composition containing 0.05 to 20% by mass of the oil or fat contained in the additive for plastic oil or fat compositions according to any one of [1] to [4] in the oil or fat phase.
[6] The content of MMM in the fats and oils contained in the plastic oil composition is 0.1 to 10% by mass, the content of M2L is 0.1 to 10% by mass, and the MMM relative to the content of M2L is The plastic fat composition has a content (MMM/M2L) of 0.5 to 1.0.
[7] A bakery food using the plastic oil composition according to [5] or [6].

According to the present invention, the plastic oil composition using palm oil or lauric oil has the effect of suppressing changes in physical properties such as changes in hardness and formation of coarse crystals, and is suitable for folding or kneading into bread dough etc. , it is possible to provide an additive for a plastic oil/fat composition that can impart good extensibility to the plastic oil/fat composition.

Hereinafter, the "additive for plastic oil and fat compositions" of the present invention will be explained in order.
The additive for plastic oil and fat compositions of the present invention contains an oil and fat in which the content of fatty acids having 4 to 10 carbon atoms (M to be described later) in all the constituent fatty acids is 60 to 85% by mass. The constituent fatty acids having 4 to 10 carbon atoms are preferably linear saturated fatty acids. The proportion of fatty acids having 4 to 6 carbon atoms in the entire constituent fatty acids is preferably 10% by mass or less, more preferably 0 to 5% by mass. In addition, the proportion of fatty acids having 8 to 10 carbon atoms in the total fatty acids is preferably 50 to 85% by mass, more preferably 55 to 80% by mass, and still more preferably 60 to 75% by mass. The content is particularly preferably 60 to 70% by weight. Here, as for the fatty acid having 8 to 10 carbon atoms, a fatty acid having 10 carbon atoms is preferable.

The fat and oil contained in the additive for plastic oil and fat compositions of the present invention preferably has a content of fatty acids having 12 carbon atoms in the entire constituent fatty acids of 0 to 20% by mass, more preferably 5 to 15% by mass. be. This fatty acid having 12 carbon atoms is preferably a straight chain saturated fatty acid. Further, the content of fatty acids having 14 to 24 carbon atoms in the entire constituent fatty acids is preferably 0 to 50% by mass, more preferably 10 to 40% by mass, and even more preferably 15 to 35% by mass. The constituent fatty acids having 14 to 24 carbon atoms are preferably linear saturated fatty acids.

The fat contained in the additive for plastic fat and oil compositions of the present invention contains 28 to 62% by mass of MMM. Hereinafter, M and MMM mean the following. M is a fatty acid having 4 to 10 carbon atoms. The fatty acid constituting M is preferably a straight chain saturated fatty acid. MMM is triacylglycerol in which three molecules of M are ester bonded to one molecule of glycerol. These three fatty acids (M) of MMM may all be the same or may contain different fatty acids. Furthermore, MMM may be a mixture of several different compounds. An example of such a mixture is a mixture of trioctanoylglycerol and tridecanoylglycerol. The MMM content of the fat and oil contained in the additive for plastic fat and oil compositions is preferably 28 to 45% by mass, more preferably 28 to 37% by mass. When the MMM content of the oil and fat contained in the additive for plastic oil and fat compositions is within the above range, excellent extensibility can be imparted to the plastic oil and fat composition.

The proportion of fatty acids having 4 to 6 carbon atoms in the total amount of fatty acids contained in the MMM is preferably 10% by mass or less, and more preferably 0 to 5% by mass. In addition, the proportion of fatty acids having 8 to 10 carbon atoms in the total amount of fatty acids contained in the MMM is preferably 10% by mass or more, more preferably 60% by mass to 100% by mass, and even more preferably 90% to 100% by mass. %, most preferably 95 to 100% by weight. Here, as for the fatty acid having 8 to 10 carbon atoms, a fatty acid having 10 carbon atoms is preferable.

As an example of a preferred embodiment of the additive for plastic oil and fat compositions of the present invention, an additive for plastic oil and fat compositions in which 28 to 62% by mass of the oil and fat contained in the additive for plastic oil and fat compositions is the following MMM. can be mentioned. That is, this MMM is an MMM in which the constituent fatty acids that account for 95% by mass or more of the total amount of constituent fatty acids that this MMM has are octanoic acid (8 carbon atoms) and/or decanoic acid (10 carbon atoms). Furthermore, the mass ratio of octanoic acid and decanoic acid as the constituent fatty acids is preferably 100:0 to 10:90, more preferably 80:20 to 20:80.

The MMM contained in the additive for plastic oil and fat compositions of the present invention is an oil and fat containing 40% by mass or more (preferably 60 to 100% by mass) of MMM (hereinafter also referred to as MMM fat), which can be produced using a conventionally known method. ) may be used. MMM fats and oils can be produced, for example, by heating a fatty acid having 4 to 10 carbon atoms and glycerol to 120 to 180°C and subjecting them to dehydration condensation. This condensation reaction is preferably carried out under reduced pressure. A catalyst can be used in the above condensation reaction. However, it is preferable to carry out the above condensation reaction without a catalyst.

The fat contained in the additive for plastic fat compositions of the present invention contains 33 to 45% by mass of M2L. Hereinafter, L and M2L mean the following. L is a fatty acid having 12 to 24 carbon atoms. M2L is triacylglycerol in which two molecules of M and one molecule of L are ester bonded to one molecule of glycerol. L is preferably a straight chain saturated fatty acid having 12 to 24 carbon atoms, more preferably a straight chain saturated fatty acid having 12 to 18 carbon atoms. The fat or oil contained in the additive for plastic oil/fat compositions of the present invention preferably contains M2L in an amount of 36 to 45% by mass, more preferably 38 to 45% by mass. When the content of M2L in the fat and oil contained in the additive for plastic oil and fat compositions is within the above range, the plastic oil and fat composition to which this additive for plastic oil and fat compositions has been added will suffer from changes in hardness and coarseness over time. The generation of crystals is suppressed and excellent extensibility is obtained.

Of the total amount of M in the constituent fatty acids of M2L, the proportion of fatty acids having 4 to 6 carbon atoms is preferably 10% by mass or less, more preferably 0 to 5% by mass. In addition, the proportion of fatty acids having 8 to 10 carbon atoms in the total amount of M in the constituent fatty acids of M2L is preferably 10% by mass or more, more preferably 60 to 100% by mass, and even more preferably It is 90 to 100% by weight, most preferably 95 to 100% by weight. Here, as for the fatty acid having 8 to 10 carbon atoms, a fatty acid having 10 carbon atoms is preferable.

The M2L contained in the additive for plastic oil and fat compositions of the present invention may be oils and fats (hereinafter referred to as , also referred to as M2L fats and oils) may be used. M2L fats and oils include, for example, 20 to 80 parts by mass (more preferably 40 to 60 parts by mass) of MMM and 20 to 80 parts by mass (more preferably 40 to 60 parts by mass) of an iodine value of 5 or less and carbon as a constituent fatty acid. Ester is a mixture of fats and oils containing 80% by mass or more of saturated fatty acids of number 12 or more (for example, extremely hardened oils made from rapeseed oil, soybean oil, palm oil, palm kernel oil, coconut oil, etc.). It may also be oils and fats that have been replaced and separated. In addition, a mixture of MMM and an oil or fat having a content of 80% by mass or more of fatty acids having 12 or more carbon atoms as a constituent fatty acid (for example, rapeseed oil, soybean oil, palm oil, palm kernel oil, coconut oil, etc.), It may also be an oil or fat that is extremely hardened after transesterification and further fractionated. Conventionally known methods can be applied to the curing (hydrogenation) reaction and the transesterification reaction. The transesterification reaction can be carried out by either chemical transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification using lipase as a catalyst. For the fractionation, conventional methods such as dry fractionation (natural fractionation), emulsion fractionation (surfactant fractionation), and solvent fractionation can be applied.

The additive for plastic oil and fat compositions has as an active ingredient an oil and fat containing 28 to 62% by mass of MMM and 33 to 45% by mass of M2L. In addition, the mass ratio of the MMM content to the M2L content (MMM/M2L) of the oil and fat is preferably 0.5 to 1.0, more preferably 0.6 to 0.9. Any fat or oil raw material may be used to produce the fat or oil contained in the additive for plastic oil or fat compositions of the present invention, as long as the conditions are satisfied and the material is edible. For example, coconut oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm super olein, etc.), shea butter, shea fractionated oil, monkey fat, monkey fractionated oil, illipe oil, soybean oil, rapeseed oil, cottonseed oil, Flower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, medium chain fatty acid triacylglycerol, cocoa butter, mixed oils and processed fats and oils (hydrogenated oil, transesterified oil, fractionated oil, etc.) May be used.

M2L in the additive for plastic oil and fat compositions of the present invention includes M2H. Hereinafter, H and M2H mean the following. H is a fatty acid having 16 to 24 carbon atoms. M2H is triacylglycerol in which two molecules of M and one molecule of H are ester bonded to one molecule of glycerol. H is more preferably a linear saturated fatty acid having 16 to 24 carbon atoms. The mass ratio of the content of M2H to the content of M2L in the additive for plastic oil and fat compositions (M2H/M2L) is preferably 0.25 to 0.80, more preferably 0.45 to 0.70. . When M2H/M2L in the additive for plastic oil and fat compositions is within the above range, the plastic oil and fat composition to which this additive for plastic oil and fat compositions has been added has a good structure and good extensibility. . The mass ratio of the MMM content to the M2H content (MMM/M2H) in the fats and oils contained in the additive for plastic fat compositions of the present invention is preferably 1.0 to 1.4, more preferably is 1.1 to 1.3.

The fat or oil contained in the additive for plastic oil or fat compositions of the present invention may contain LLL as other triacylglycerol. Hereinafter, LLL means the following. LLL is triacylglycerol in which three molecules of L are ester bonded to one molecule of glycerol. The content of LLL in the fat and oil contained in the additive for plastic fat and oil compositions is preferably 5% by mass or less. When the content of LLL in the fat and oil contained in the additive for plastic oil and fat compositions is within the above range, the plastic oil and fat composition to which this additive for plastic oil and fat compositions has been added will have a good structure and a good structure. Provides extensibility.

The fat or oil contained in the additive for plastic oil or fat compositions of the present invention may contain 5 to 25% by mass of ML2 as other triacylglycerol. Hereinafter, ML2 means the following. ML2 is a triacylglycerol in which one molecule of M and two molecules of L are ester-bonded to one molecule of glycerol. The fat contained in the additive for plastic fat compositions of the present invention preferably contains ML2 in an amount of 10 to 25% by mass, and even more preferably 15 to 22% by mass. It is preferable that M2L and ML2 contained in the additive for plastic oil and fat compositions of the present invention have a mass ratio of the content of M2L to the content of ML2 (M2L/ML2) exceeding 2.0. M2L/ML2 is more preferably 2.2 to 5.0, even more preferably 2.2 to 3.0. When the content of ML2 in the fat and oil contained in the additive for plastic oil and fat compositions and M2L/ML2 are within the above range, this additive for plastic oil and fat compositions imparts excellent extensibility to the plastic oil and fat composition. can do.

The plastic oil/fat composition additive of the present invention may be composed only of the active ingredient oil or fat, or may contain other components other than the oil (for example, food additives such as emulsifiers). However, the content of other components is preferably 10% by mass or less, more preferably 0 to 5% by mass, and even more preferably 0 to 2% by mass. Incidentally, the constituent fatty acids of the oil and fat contained in the additive for plastic oil and fat compositions of the present invention can be analyzed using, for example, gas chromatography (according to AOCS Ce1f-96). The MMM content, M2L content, M2H content, ML2 content, and LLL content of the oil and fat contained in the additive for plastic oil and fat compositions can be determined, for example, by gas chromatography method (JAOCS, vol 70, 11, 1111-1114 (1993).

The fats and oils contained in the additive for plastic fat compositions of the present invention may be transesterified fats and oils using medium-chain fatty acid triacylglycerol, lauric fats and oils, and non-lauric fats and oils as raw material fats and oils.

The medium-chain fatty acid triacylglycerol that can be used as a raw material for the transesterified oil and fat means an oil and fat containing 90% by mass or more (preferably 95 to 100% by mass) of MMM. The medium-chain fatty acid triacylglycerol used for transesterification is preferably 60 to 80% by mass, more preferably 60 to 70% by mass in the raw material fat for transesterification. The proportion of fatty acids having 4 to 6 carbon atoms in the total amount of fatty acids contained in MMM in the medium chain fatty acid triacylglycerol is preferably 10% by mass or less, and more preferably 0 to 5% by mass. In addition, the proportion of fatty acids having 8 to 10 carbon atoms in the total amount of fatty acids contained in the MMM is preferably 10% by mass or more, more preferably 60 to 100% by mass, and even more preferably 90 to 100% by mass. %, most preferably 95 to 100% by weight. Here, as for the fatty acid having 8 to 10 carbon atoms, a fatty acid having 10 carbon atoms is preferable. This medium chain fatty acid triacylglycerol may be produced using a conventionally known method. For example, it can be produced by heating a fatty acid having 4 to 10 carbon atoms and glycerol to 120 to 180°C to cause dehydration condensation. This condensation reaction is preferably carried out under reduced pressure. A catalyst can be used in the above condensation reaction. However, it is preferable to carry out the above condensation reaction without a catalyst.

The lauric oil and fat that can be used as a raw material for the transesterified oil and fat are oils and fats in which the ratio of lauric acid to the total amount of constituent fatty acids is 30% by mass or more. Examples of lauric oils and fats include palm kernel oil, coconut oil, mixed oils thereof, and processed oils and fats (hydrogenated oils, transesterified oils, fractionated oils, etc.). The lauric fat used for transesterification is preferably 7 to 40% by mass, more preferably 10 to 35% by mass, and even more preferably 12 to 28% by mass in the transesterification raw material fat.

The non-lauric fats and oils that can be used as raw materials for the transesterified oil are those in which the proportion of fatty acids having 16 or more carbon atoms in the total amount of constituent fatty acids is 90% by mass or more. Non-lauric oils include, for example, palm oil, shea butter, monkey fat, illipe butter, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, and cocoa butter. , and mixed oils and processed oils and fats (hydrogenated oils, transesterified oils, fractionated oils, etc.) may also be used. The non-lauric fat is preferably a highly hydrogenated oil. The non-lauric fat or oil used for transesterification is preferably 0 to 33% by mass, more preferably 5 to 30% by mass, and even more preferably 12 to 28% by mass in the raw material for transesterification.

A conventionally known method can be applied to the transesterification reaction to obtain the transesterified oil or fat. The transesterification reaction can be carried out by either chemical transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification using lipase as a catalyst.

The plastic fat composition of the present invention contains the additive for plastic fat compositions of the present invention. The fat contained in the additive for a plastic fat composition of the present invention is preferably contained in an amount of 0.05 to 20% by mass in the fat phase of the plastic fat composition. It is more preferably 0.1 to 15% by mass, and even more preferably 0.5 to 10% by mass. The content of MMM in the fats and oils contained in the plastic fat composition of the present invention is preferably 0.1 to 10% by mass, more preferably 0.5 to 5% by mass. The content of M2L in the fat and oil contained in the plastic fat composition of the present invention is preferably 0.1 to 10% by mass, more preferably 0.5 to 5% by mass. Furthermore, the fat/oil contained in the plastic fat/oil composition of the present invention has a mass ratio of the MMM content to the M2L content (MMM/M2L) of preferably 0.5 to 1.0, more preferably 0. .6 to 0.9. Furthermore, the fats and oils contained in the plastic fat composition of the present invention preferably have a mass ratio of M2H content to M2L content (M2H/M2L) of 0.25 to 0.80, more preferably 0.45. ~0.70. The mass ratio of the MMM content to the M2H content (MMM/M2H) is preferably 1.0 to 1.4, more preferably 1.1 to 1.3.

Any fat or oil raw material may be used in the production of the plastic oil or fat composition of the present invention as long as it is edible. For example, coconut oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm super olein, etc.), shea butter, shea fractionated oil, monkey fat, monkey fractionated oil, illipe oil, soybean oil, rapeseed oil, cottonseed oil, Flower oils, sunflower oils, rice oils, corn oils, sesame oils, olive oils, milk fats, and cocoa butter, as well as mixed oils and processed fats and oils thereof (hydrogenated oils, interesterified oils, fractionated oils, etc.) may be used.

The plastic oil and fat composition of the present invention can reduce the content of trans fatty acids, which are a health concern. The trans fatty acid content of this plastic oil/fat composition is preferably 0 to 5% by mass, more preferably 0 to 3% by mass, and even more preferably 0 to 2% by mass.

The plastic oil/fat composition of the present invention can contain, as other ingredients other than oil/fat, ingredients that are normally blended into oil/fat compositions used for bakery foods. Other ingredients include water, emulsifiers, thickening stabilizers, salting agents such as common salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugars, sugar alcohols, sweeteners such as stevia and aspartame, β - Colorants such as carotenes, caramel and red yeast rice pigments, tocopherols, antioxidants such as tea extracts (such as catechins) and rutin, vegetable proteins such as wheat protein and soy protein, whole milk powder, skim milk powder and whey protein. Dairy products such as eggs and egg products, flavors, seasonings, pH adjusters, food preservatives, fruits, fruit juices, coffee, nut pastes, spices, cocoa mass, cocoa powder, grains, legumes, vegetables, meat and seafood. Examples include food materials and food additives such as .

Examples of the plastic oil composition of the present invention include margarine and fat spread that have an oil phase and an aqueous phase, and shortening that has only an oil phase. In the case of an emulsion having an oil phase and an aqueous phase, a water-in-oil emulsion is preferred. However, it may be a reverse phase (oil-in-water emulsion) or a composite emulsion type. In the case of water-in-oil emulsions, the water content is preferably 3 to 50% by weight, more preferably 5 to 45% by weight. The plastic fat composition of the present invention preferably contains 40% by mass or more, more preferably 55% by mass or more, and even more preferably 70 to 100% by mass of fat.

The method for producing the plastic oil and fat composition of the present invention is not particularly limited. The plastic oil/fat composition of the present invention can be manufactured using known manufacturing conditions and manufacturing methods for plastic oil/fat compositions. Specifically, it can be manufactured by mixing and dissolving the oil-soluble components to be blended. In addition, when imparting plasticity, first, an oil phase is prepared by mixing and dissolving the oil-soluble components to be blended. Next, the aqueous phase prepared as necessary is mixed and emulsified with the oil phase. Thereafter, a mixed emulsion can be produced by cooling and crystallizing. Cooling and crystallization are preferably cooling plasticization. The cooling conditions are preferably -0.5°C/min or more, more preferably -5°C/min or more. At this time, rapid cooling is preferable to slow cooling. Furthermore, after the preparation of the oil phase or after the mixed emulsification, the preparation is preferably sterilized. Sterilization methods include a batch method using a tank, a continuous method using a plate heat exchanger, and a scraping heat exchanger. Examples of cooling equipment include closed type continuous tube coolers, such as margarine manufacturing machines such as votators, combinators, and perfectors, and plate heat exchangers. Further, as the cooling device, a combination of an open type dia cooler and a compressor can be mentioned.

In the plastic oil composition of the present invention, even when palm oil or lauric oil is used as an oil raw material, changes in physical properties such as changes in hardness and formation of coarse crystals are suppressed. Furthermore, since it has good extensibility, it is suitable for folding or kneading into bread dough and the like. The plastic oil composition of the present invention can be used, for example, for kneading or folding into bakery dough such as confectionery and bread, for spreading or coating bakery foods, and for whipping butter cream and the like. .

Next, the present invention will be explained with reference to Examples, but the present invention is not limited by these Examples. In the following, "%" indicates mass % unless otherwise specified.

[Preparation of additives for plastic oil and fat compositions 1]
62 parts by mass of medium-chain fatty acid triacylglycerol containing n-octanoic acid and n-decanoic acid as constituent fatty acids (Nissin Oilio Group Co., Ltd. "Nissin MCT-C10R"), 19 parts by mass of extremely hardened palm kernel oil, and 19 parts by mass of extremely hardened rapeseed oil were mixed and random transesterification was performed using sodium methylate as a catalyst to obtain transesterified oil and fat. This transesterified oil and fat was designated as Additive 1 for plastic oil and fat compositions.

[Preparation of additives for plastic oil and fat compositions 2]
50 parts by mass of medium-chain fatty acid triacylglycerol containing n-octanoic acid and n-decanoic acid as constituent fatty acids ("Nissin MCT-C10R" manufactured by Nisshin Oilio Group), and 50 parts by mass of extremely hardened rapeseed oil. The mixture was mixed, and random transesterification was performed using sodium methylate as a catalyst to obtain transesterified fats and oils. This transesterified oil and fat was designated as Additive 2 for plastic oil and fat compositions.

〔Measuring method〕
The MMM content, M2L content, M2H content, and LLL content in the total triacylglycerol (oil) of Additives 1 and 2 for plastic oil and fat compositions shown in Table 1 are based on JAOCS, vol 70, 11, 1111-1114 (1993). It was measured using the gas chromatography method used as reference. The measurement results are shown in Table 1.
Furthermore, the constituent fatty acids of the fats and oils were measured by gas chromatography (according to AOCS Ce1f-96).

[Preparation of margarine for roll-in]
Margarine for roll-in use was prepared that contained more than half of the medium melting point fraction of palm oil, which melts in the mouth but tends to coarsen its crystals over time. That is, according to the formulation in Table 2, additives 1 and 2 for plastic oil and fat compositions, palm oil medium melting point fraction, transesterified oil and fat, and soybean oil were mixed to obtain mixed oils and fats A, B, and C. Further, roll-in margarines of Example 1 and Comparative Examples 1 and 2 using each mixed fat and oil were produced according to the formulations in Table 3 according to a conventional method. That is, the margarine was prepared into an oil phase and an aqueous phase, and the aqueous phase was mixed and emulsified with the oil phase, then rapidly cooled and kneaded, and formed into a sheet through a resting tube to produce roll-in margarine. The manufactured roll-in margarine was stored refrigerated. After one week, one month, and three months of storage, evaluation was performed as follows.

[Evaluation of plasticity using a rheometer]
The roll-in margarines of Example 1 and Comparative Examples 1 and 2 were cut into 3 cm long x 7 cm wide pieces, and the temperature was controlled at 10° C. for 3 hours. The breaking load and breaking strain rate were calculated using analysis software (breaking strength analysis Windows) using a three-point bending test jig plunger of a creep meter (RE-2-33005C, Yamaden Co., Ltd.). The breaking load was used as an index of the hardness at which margarine breaks. The larger the value of the breaking load, the harder the margarine, and the smaller the value, the softer the margarine. In addition, the strain at break was used as an index of extensibility. The smaller the value of the strain at break, the worse the extensibility, and the larger the value, the better the extensibility. The above results are shown in Table 2.

[Extensibility evaluation during nappe]
The roll-in margarines of Example 1 and Comparative Examples 1 and 2 were cut into 3 cm long x 7 cm wide pieces, which were knapped with a spatula and evaluated for extensibility according to the following criteria. The evaluation was a comprehensive evaluation by five panelists, and the results are shown in Table 2. Note that the extensibility evaluation during napping is affected not only by the breaking strain rate but also by the breaking load.

[Criteria for evaluation of extensibility during nappe]
It stretches seamlessly and the tissue after napping is smooth ◎
There are breaks, but the texture after the nappe is smooth. 〇 There are breaks in the middle of the nappe, and the texture after the nappe is rough. △
The nape breaks off in the middle, the tissue becomes tattered, and it does not stretch ×

[Croissant making]
The roll-in margarines of Example 1 and Comparative Examples 1 and 2 were stored refrigerated for two months and used to make croissants. 50 parts by mass of strong flour, 50 parts by mass of all-purpose flour, 6 parts by mass of sugar, 1.7 parts by mass of salt, 5 parts by mass of whole eggs, 3 parts by mass of dairy products, 6 parts by mass of shortening, 53 parts by mass of water, 5 parts by mass of fresh yeast Prepare croissant dough consisting of 1 part by mass and 1 part by mass of yeast food, put 800 g of roll-in margarine of Example 1 and Comparative Examples 1 and 2 on 3 kg of dough, and fold the roll-in margarine into the dough according to the usual method. After shaping, baking, and baking, a croissant was obtained. The workability of the plastic oil and fat composition when folding into dough was evaluated according to the following criteria. The evaluation was a comprehensive evaluation by five panelists, and the results are shown in Table 2. Further, the volume and height of the croissant were measured using a laser volume meter (Selnac-WinVM2100, Astex Co., Ltd.). The results are shown in Table 2.

[Standards for evaluating the workability of folding into fabric]
No cracks and good elongation 〇 Cracks or poor elongation ×

MMM/M2L of additive 1 for plastic oil and fat compositions is 0.75, MMM/M2H is 1.19
MMM/M2L of additive 2 for plastic oil and fat compositions is 0.46, MMM/M2H is 0.46

The MMM content is 1.66% by mass, the M2L content is 2.22% by mass, and the M2H content is 1.40% by mass in the fats and oils contained in the margarine of Example 1.
The MMM content is 0.98% by mass, the M2L content is 2.15% by mass, and the M2H content is 2.15% by mass in the fats and oils contained in the margarine of Example 2.

The roll-in margarine of Example 1 showed little change in breaking load and suppressed change in hardness after storage for one month or more. Furthermore, the roll-in margarine of Example 1 had a large value of strain at break, and observation during napping confirmed that it had high extensibility. Croissant dough using this roll-in margarine had good folding workability. The volume and height of the croissant after baking were large, indicating that the margarine spread evenly into the dough.

On the other hand, the roll-in margarine of Comparative Example 1 had a small change in breaking load and the change in hardness was suppressed after storage for one month or more, but the breaking load value was large, and the roll-in margarine of Example 1 It was hard compared to The roll-in margarine of Comparative Example 1 was shown to have poor extensibility from observation during napping. During the folding process into the croissant dough, many cracks were observed, and the volume and height after baking were insufficient.

In the roll-in margarine of Comparative Example 2, an increase in breaking load was observed between 1 and 3 months of storage, and the hardness changed significantly over time. In addition, the value of the strain at break was small, and the extensibility was very poor even when observed during napping. When folded into croissant dough, the dough did not spread well and the volume and height after baking were insufficient.

Claims (6)

An additive for a plastic oil and fat composition that is contained in a plastic oil and fat composition that contains more than half of the palm oil and fat in the oil and has a trans fatty acid content of 0 to 2% by mass,
MMM whose content of fatty acids having 4 to 10 carbon atoms in the entire constituent fatty acids is 60 to 85% by mass, and which satisfies the following (a) , (b) and (c) , 60 to 80% by mass, 10 to 28% by mass lauric oil and fat and 5 to 28% by mass of non-lauric oil and fat as raw material oils and fats, the active ingredients are transesterified oil and fat, and the content of other components other than the transesterified oil and fat is 10% by mass or less, said plasticity Additive for oil and fat compositions.
(a) The content of MMM is 28 to 45 % by mass.
(b) The content of M2L is 33 to 45% by mass.
(c) M2H/M2L=0.25 to 0.90.
M: Fatty acid with 8 to 10 carbon atoms L: Fatty acid with 12 to 24 carbon atoms
H: Fatty acid with 16 to 24 carbon atoms
MMM: Triacylglycerol in which 3 molecules of M are ester bonded to 1 molecule of glycerol M2L: Triacylglycerol in which 2 molecules of M and 1 molecule of L are ester bonded to 1 molecule of glycerol
M2H: Triacylglycerol in which two molecules of M and one molecule of H are ester bonded to one molecule of glycerol. The additive for a plastic oil/fat composition according to claim 1, further comprising the transesterified oil/fat that satisfies the following (d) .
(d) The content of LLL is 5% by mass or less.
H: Fatty acid with 16 to 24 carbon atoms LLL: Triacylglycerol in which 3 molecules of L are ester-bonded to 1 molecule of glycerol The additive for a plastic oil/fat composition according to claim 1 or 2, further comprising the transesterified oil/fat that satisfies the following (e).
(e) MMM/M2L=0.5 to 1.0. 0.05 to 20% by mass of the additive for plastic oil and fat compositions according to any one of claims 1 to 3 in the oil and fat phase, containing half or more of palm oil and fat in the oil and fat, and containing trans fatty acids. A plastic oil and fat composition in an amount of 0 to 2% by mass . The content of MMM in the fats and oils contained in the plastic oil composition is 0.1 to 10% by mass, the content of M2L is 0.1 to 10% by mass, and the content of MMM is relative to the content of M2L. The plastic fat composition according to claim 4 , wherein (MMM/M2L) is 0.5 to 1.0. Bakery food using the plastic oil composition according to claim 4 or 5 .