JP2019123788A - Oil and fat composition - Google Patents
Oil and fat composition Download PDFInfo
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- JP2019123788A JP2019123788A JP2018004584A JP2018004584A JP2019123788A JP 2019123788 A JP2019123788 A JP 2019123788A JP 2018004584 A JP2018004584 A JP 2018004584A JP 2018004584 A JP2018004584 A JP 2018004584A JP 2019123788 A JP2019123788 A JP 2019123788A
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- oil
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- fat composition
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Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
本発明はベーカリー食品の製造に適した油脂組成物に関する。 The present invention relates to a fat composition suitable for the production of bakery food.
食パン、菓子パン、デニッシュペストリー、ケーキ、クッキー、ビスケットなどのベーカリー食品は、小麦粉などの穀粉に油脂組成物が、練り込まれた、および／または、折り込まれた、生地が焼成されることにより製造される。ベーカリー食品の製造に使用される油脂組成物は、典型的にはバターである。バターが使用されたベーカリー食品は、良好な風味と口どけを有する。しかしながら、バターは、高価であり、また、経時的に物性が変化するので、使い難い。そこで、安価で作業性がよい、バター（乳脂）以外の動植物性油脂を使用した可塑性油脂組成物が開発されてきた。 Bakery foods such as bread, confectionery bread, danish pastries, cakes, cookies and biscuits are produced by baking a dough in which an oil and fat composition is kneaded and / or folded in flour such as flour. Ru. The fat composition used in the manufacture of bakery food is typically butter. Bakery food in which butter is used has a good taste and taste. However, butter is expensive and difficult to use because its physical properties change with time. Therefore, plastic fat and oil compositions using animal and vegetable fats and oils other than butter (milk fat) have been developed which are inexpensive and have good workability.
特にトランス脂肪酸の問題以降、可塑性油脂組成物には、動植物性油脂、および、エステル交換および／または分別された油脂が使用されている。しかしながら、エステル交換および／または分別により生成するトリアシルグリセロールは、ＳＳＳ、ＳＳＵ、ＳＵＳ、ＳＵＵ、ＵＳＵ、ＵＵＵ（Ｓ は飽和脂肪酸、Ｕはシス不飽和脂肪酸）に限られるため、可塑性油脂組成物を改質する選択肢は限られる。 In particular, from the problem of trans-fatty acids, animal and vegetable fats and oils and transesterified and / or fractionated fats and oils are used in plastic fat and oil compositions. However, since triacylglycerol produced by transesterification and / or fractionation is limited to SSS, SSU, SUS, SUU, USU, UUU (S is a saturated fatty acid, U is a cis unsaturated fatty acid), the plastic oil composition is The options to reform are limited.
そのような状況下、例えば、特開２００２−０６９４８４号公報は、ＳＵＳとＵＳＵとからなるコンパウンド結晶を含有する油脂組成物を開示する。コンパウンド結晶は、安定な２鎖長のβ型結晶ある。そのため、油脂組成物の経時的な物性の変化は、非常に少ないと考えられている。しかしながら、ＳＵＳとＵＳＵとがコンパウンド結晶を形成するためには、ＳＵＳとＵＳＵの存在比が１：１に近く、かつ、油脂組成物に含まれる油脂に占めるＳＵＳおよびＵＳＵの含有量が高い、必要がある。ＳＵＳおよびＵＳＵの含有量が高い油脂を得るためには、高度な油脂加工技術が必要とされる。したがって、コンパウンド結晶の利用コストは非常に高い。 Under such circumstances, for example, Japanese Patent Application Laid-Open No. 2002-064484 discloses a fat and oil composition containing compound crystals consisting of SUS and USU. Compound crystals are stable two-chain length β-form crystals. Therefore, it is considered that the change in physical properties of the oil and fat composition over time is very small. However, in order for SUS and USU to form compound crystals, it is necessary that the abundance ratio of SUS and USU is close to 1: 1, and that the content of SUS and USU in fats and oils contained in the fat and oil composition is high. There is. In order to obtain fats and oils with high contents of SUS and USU, advanced fat processing technology is required. Therefore, the cost of using compound crystals is very high.
特開２００５−３５０６６０号公報は、ＳＵＳとＵＳＵとのコンパウンド結晶と、２鎖長のβ型結晶を形成するＰＰＰ（Ｐはパルミチン酸）とを併用した油脂組成物を開示する。ＰＰＰを併用することにより、油脂組成物は、ＳＵＳとＵＳＵの含有量が低く、その存在比が１：１を多少外れていても、ＳＵＳとＵＳＵとのコンパウンド結晶を形成するとされている。しかしながら、ＰＰＰを含むＳＳＳの含有量が高くなるため、油脂組成物を使用して製造されたベーカリー食品は、口どけが悪い。 Japanese Patent Application Laid-Open No. 2005-350660 discloses a fat and oil composition in which a compound crystal of SUS and USU and a PPP (P is palmitic acid) forming a β-type crystal having a two-chain length are used in combination. By using PPP in combination, the oil-and-fat composition has a low content of SUS and USU, and is considered to form a compound crystal of SUS and USU even if the abundance ratio thereof is somewhat outside of 1: 1. However, since the content of SSS containing PPP is high, the bakery food manufactured using the oil and fat composition has a bad mouth feel.
したがって、トランス脂肪酸含有量が低く、作業性がよく、口どけのよいベーカリー食品が製造できる油脂組成物の開発が求められていた。 Therefore, there has been a demand for development of a fat and oil composition which can produce a bakery food having a low trans-fatty acid content, good workability and good mouthfeel.
本発明の目的は、トランス脂肪酸含有量が低く、作業性のよい、油脂組成物を提供することである。また、本発明の目的は、当該油脂組成物が使用された、口どけのよいベーカリー食品を提供することである。 An object of the present invention is to provide a fat and oil composition having low trans fatty acid content and good workability. Another object of the present invention is to provide a mouthwatering bakery food in which the oil composition is used.
本発明者らは、上記課題を解決すべく鋭意検討を行った。その結果、油脂組成物に含まれる乳脂肪以外の油脂が、特定のトリアシルグリセロールを特定量含むと、作業性がよい油脂組成物が得られることを見出した。また、当該油脂組成物を使用すると、口どけのよいベーカリー食品が得られることを見出した。これにより、本発明は完成された。 The present inventors diligently studied to solve the above problems. As a result, when fats and oils other than the milk fat contained in a fat-and-oil composition contain specific triacylglycerol in a specific amount, it discovered that an oil-and-fat composition with good workability was obtained. Moreover, when the said oil-fat composition was used, it found out that a bakery food with a pleasant mouth was obtained. This completes the present invention.
すなわち、本発明は以下の油脂組成物、ベーカリー生地、およびベーカリー食品を提供する。
[１]トランス脂肪酸の含有量が５質量％以下の油脂組成物であって、前記油脂組成物に含まれる乳脂肪以外の油脂が、以下の（ａ）、（ｂ）、（ｃ）、（ｄ）、（ｅ）および（ｆ）の条件を満たす、前記油脂組成物。
（ａ）Ｌ２Ｕの含有量が１５〜４５質量％である
（ｂ）Ｌ２Ｕの含有量に対するＬＬＵの含有量の質量比（ＬＬＵ／Ｌ２Ｕ）が０．２０〜０．６５である
（ｃ）ＬＵ２の含有量が２５〜４５質量％である
（ｄ）ＬＵ２の含有量に対するＵＬＵの含有量の質量比（ＵＬＵ／ＬＵ２）が０．１５〜０．３０質量％である
（ｅ）ＬＬＬの含有量が３〜１５質量％である
（ｆ）ＵＵＵの含有量が５〜３０質量％である
ただし、Ｌ、Ｕ、Ｌ２Ｕ、ＬＬＵ、ＬＵ２、ＵＬＵ、ＬＬＬおよびはＵＵＵ、以下を意味する。
Ｌ：炭素数１６〜２４の飽和脂肪酸
Ｕ：炭素数１６〜２４の不飽和脂肪酸
Ｌ２Ｕ：グリセロール１分子に２分子のＬと１分子のＵがエステル結合したトリアシルグリセロール
ＬＬＵ：グリセロールの１位または３位に１分子のＵがエステル結合し、残りに２分子のＬがエステル結合したトリアシルグリセロール
ＬＵ２：グリセロール１分子に１分子のＬと２分子のＵがエステル結合したトリアシルグリセロール
ＵＬＵ：グリセロールの２位にＬがエステル結合し、１位および３位にＵがエステル結合したトリアシルグリセロール
ＬＬＬ：グリセロール１分子に３分子のＬがエステル結合したトリアシルグリセロール
ＵＵＵ：グリセロール１分子に３分子のＵがエステル結合したトリアシルグリセロール
[２]前記油脂組成物に含まれる乳脂肪以外の油脂が、さらに、以下の条件（ｇ）を満たす、[１]の油脂組成物。
（ｇ）ラウリン酸含有トリアシルグリセロールの含有量が１．０〜１８質量％である
[３]前記油脂組成物に含まれる乳脂肪以外の油脂が、さらに、以下の条件（ｈ）を満たす、[１]または[２]の油脂組成物。
（ｈ）構成脂肪酸全量に占める、パルミチン酸（Ｐ）の含有量に対するステアリン酸（Ｓｔ）の含有量の比（Ｓｔ／Ｐ）が、０．１５〜０．５である。
[４][１]から[３]の何れか１つの油脂組成物が、練り込まれた、および／または、折り込まれた、状態にある、ベーカリー生地。
[５][４]のベーカリー生地が焼成された状態にある、ベーカリー食品。
That is, the present invention provides the following oil and fat composition, bakery dough, and bakery food.
[1] A fat and oil composition having a trans fatty acid content of 5% by mass or less, wherein fats and oils other than milk fat contained in the fat and oil composition are (a), (b), (c) and (f) d) The oil and fat composition satisfying the conditions of (e) and (f).
(A) L2U content is 15 to 45% by mass (b) Mass ratio of LLU content to L2U content (LLU / L2U) is 0.20 to 0.65 (c) LU2 The content ratio is 25 to 45% by mass (d) The mass ratio of the ULU content to the content of LU 2 (ULU / LU 2) is 0.15 to 0.30% by mass (e) the content of LLL is Content of (f) UUU which is 3-15 mass% is 5-30 mass% However, L, U, L2U, LLU, LU2, ULU, LLL and UUU mean the following.
L: C16-24 saturated fatty acid U: C16-24 unsaturated fatty acid L2U: Glycerol 1 molecule Triacylglycerol LLU in which 2 molecules of L and 1 molecule of U are ester-linked: 1 position of glycerol or 1 position of glycerol Triacylglycerol LU2 in which one molecule of U is ester-linked in the 3 position and the other two molecules of L are ester-linked in the other: Triacylglycerol ULU in which one molecule of L and two molecules of U are ester-linked to one molecule of glycerol L is ester-linked at position 2 and U is ester-linked at position 1 and position 3. Triacylglycerol LLL with 1 molecule of glycerol: Triacylglycerol UUU with 3 molecules of L bound with 1 molecule of glycerol: 3 molecules of glycerol with 1 molecule Triacylglycerol in which U is ester bonded
[2] The oil and fat composition according to [1], wherein an oil and fat other than milk fat contained in the oil and fat composition further satisfies the following condition (g).
(G) the content of lauric acid-containing triacylglycerol is 1.0 to 18% by mass
[3] The oil and fat composition according to [1] or [2], wherein an oil and fat other than milk fat contained in the oil and fat composition further satisfies the following condition (h).
(H) The ratio (St / P) of the content of stearic acid (St) to the content of palmitic acid (P) in the total constituent fatty acids is 0.15 to 0.5.
[4] A bakery dough, wherein the oil composition according to any one of [1] to [3] is in a state of being kneaded and / or folded.
[5] A bakery food wherein the bakery dough is in a baked state.
本発明によると、トランス脂肪酸含有量が低く、作業性のよい、油脂組成物を提供することができる。また、当該油脂組成物が使用された、口どけのよいベーカリー食品を提供することができる。 According to the present invention, it is possible to provide a fat and oil composition having a low trans fatty acid content and good workability. In addition, it is possible to provide a palatable bakery food in which the oil composition is used.
以下に本発明について詳細に説明する。
なお、本発明において、Ａ〜Ｂは、Ａ以上Ｂ以下を意味する。例えば、Ａ〜Ｂ質量％は、Ａ質量％以上Ｂ質量％以下を意味する。
The present invention will be described in detail below.
In the present invention, A to B mean A or more and B or less. For example, A to B mass% means A mass% or more and B mass% or less.
本発明の油脂組成物は、トランス脂肪酸の含有量が５質量％以下の油脂組成物であって、油脂組成物に含まれる乳脂肪以外の油脂が、以下の（ａ）、（ｂ）、（ｃ）、（ｄ）、（ｅ）および（ｆ）の条件を満たす。
（ａ）Ｌ２Ｕの含有量が１５〜４５質量％である
（ｂ）Ｌ２Ｕの含有量に対するＬＬＵの含有量の質量比（ＬＬＵ／Ｌ２Ｕ）が０．２０〜０．６５である
（ｃ）ＬＵ２の含有量が２５〜４５質量％である
（ｄ）ＬＵ２の含有量に対するＵＬＵの含有量の質量比（ＵＬＵ／ＬＵ２）が０．１５〜０．３０質量％である
（ｅ）ＬＬＬの含有量が３〜１５質量％である
（ｆ）ＵＵＵの含有量が５〜３０質量％である
The fat composition of the present invention is a fat composition having a trans fatty acid content of 5% by mass or less, and fats and oils other than milk fat contained in the fat composition are (a), (b) and (b) c) The conditions of (d), (e) and (f) are satisfied.
(A) L2U content is 15 to 45% by mass (b) Mass ratio of LLU content to L2U content (LLU / L2U) is 0.20 to 0.65 (c) LU2 The content ratio is 25 to 45% by mass (d) The mass ratio of the ULU content to the content of LU 2 (ULU / LU 2) is 0.15 to 0.30% by mass (e) the content of LLL is The content of (f) UUU which is 3 to 15% by mass is 5 to 30% by mass
本発明の油脂組成物に含まれる乳脂肪以外の油脂（以下、非乳脂肪ともいう）は、Ｌ２Ｕを１５〜４５質量％含有する（条件（ａ））。本発明の油脂組成物に含まれる非乳脂肪に占めるＬ２Ｕの含有量は、好ましくは１８〜４２質量％であり、より好ましくは２０〜４０質量％である。また、前記Ｌ２Ｕの含有量に対するＬＬＵの含有量の質量比（ＬＬＵ／Ｌ２Ｕ）は、０．２０〜０．６５である（条件（ｂ））。（ＬＬＵ／Ｌ２Ｕ）は、好ましくは０．２５〜０．６５であり、より好ましくは、０．２５〜０．５５であり、さらに好ましくは、０．２５〜０．５０である。
なお、本発明において、Ｌは炭素数１６〜２４の飽和脂肪酸であり、Ｕは炭素数１６〜２４の不飽和脂肪酸である。また、本発明において、Ｌ２Ｕは、グリセロール１分子に２分子のＬと１分子のＵがエステル結合したトリアシルグリセロールであり、ＬＬＵは、グリセロールの１位または３位に１分子のＵがエステル結合し、残りに２分子のＬがエステル結合したトリアシルグリセロールである。Ｌは、好ましくは炭素数１６〜２２の飽和脂肪酸であり、より好ましくは炭素数１６〜１８の飽和脂肪酸である。Ｕは、好ましくは炭素数１８〜２２の不飽和脂肪酸であり、より好ましくは炭素数１８の不飽和脂肪酸である。Ｌ、Ｕは、好ましくは直鎖である。
以後、トリアシルグリセロールはＴＡＧと表記することがある。
Fats and oils other than milk fat (hereinafter also referred to as non-milk fat) contained in the fat and oil composition of the present invention contain 15 to 45% by mass of L2U (condition (a)). The content of L2U in non-milk fat contained in the oil and fat composition of the present invention is preferably 18 to 42% by mass, and more preferably 20 to 40% by mass. The mass ratio (LLU / L2U) of the content of LLU to the content of L2U is 0.20 to 0.65 (condition (b)). (LLU / L2U) is preferably 0.25 to 0.65, more preferably 0.25 to 0.55, and still more preferably 0.25 to 0.50.
In the present invention, L is a saturated fatty acid having 16 to 24 carbon atoms, and U is an unsaturated fatty acid having 16 to 24 carbon atoms. In the present invention, L2U is a triacylglycerol in which two molecules of L and one molecule of U are ester bonded to one molecule of glycerol, and LLU is an ester bond of one molecule of U at 1 or 3 position of glycerol And the remaining two molecules of L are ester-linked triacylglycerols. L is preferably a saturated fatty acid having 16 to 22 carbon atoms, and more preferably a saturated fatty acid having 16 to 18 carbon atoms. U is preferably a C 18-22 unsaturated fatty acid, more preferably a C 18 unsaturated fatty acid. L and U are preferably linear.
Hereafter, triacylglycerol may be described as TAG.
本発明の油脂組成物に含まれる非乳脂肪は、ＬＵ２を２５〜４５質量％含有する（条件（ｃ））。本発明の油脂組成物に含まれる非乳脂肪に占めるＬＵ２の含有量は、好ましくは３０〜４５質量％であり、より好ましくは３２〜４３質量％である。また、前記ＬＵ２の含有量に対するＵＬＵの含有量の質量比（ＵＬＵ／ＬＵ２）は、０．１５〜０．３０である（条件（ｄ））。（ＵＬＵ／ＬＵ２）は、好ましくは０．２０〜０．２９であり、よりに好ましくは、０．２２〜０．２７である。
なお、本発明において、ＬＵ２は、グリセロール１分子に１分子のＬと２分子のＵがエステル結合したトリアシルグリセロールであり、ＵＬＵは、グリセロールの２位にＬがエステル結合し、１位および３位にＵがエステル結合したトリアシルグリセロールである。
The non-milk fat contained in the oil and fat composition of the present invention contains 25 to 45% by mass of LU 2 (condition (c)). The content of LU2 in non-milk fat contained in the oil and fat composition of the present invention is preferably 30 to 45% by mass, and more preferably 32 to 43% by mass. Moreover, mass ratio (ULU / LU2) of content of ULU with respect to content of said LU2 is 0.15-0.30 (conditions (d)). (ULU / LU2) is preferably 0.20 to 0.29, and more preferably 0.22 to 0.27.
In the present invention, LU2 is a triacylglycerol in which one molecule of L and two molecules of U are ester bonded to one glycerol molecule, and ULU has an ester bond of L at the 2-position of glycerol, 1 and 3 The triacylglycerol in which U is esterified.
また、本発明の油脂組成物に含まれる非乳脂肪において、上記ＬＵ２の含有量に対する上記Ｌ２Ｕの含有量の質量比（Ｌ２Ｕ／ＬＵ２）は、好ましくは０．５〜１．８であり、より好ましくは０．６〜１．０であり、さらに好ましくは０．６０〜０．８０である。 Further, in the non-milk fat contained in the oil and fat composition of the present invention, the mass ratio (L2U / LU2) of the content of the L2U to the content of the LU2 is preferably 0.5 to 1.8, and more Preferably it is 0.6-1.0, More preferably, it is 0.60-0.80.
本発明の油脂組成物に含まれる非乳脂肪は、ＬＬＬを３〜１５質量％含有する（条件（ｅ））。本発明の油脂組成物に含まれる非乳脂肪に占めるＬＬＬの含有量は、好ましくは４．０〜１２質量％であり、より好ましくは６．０〜１１質量％である。また、本発明の油脂組成物に含まれる非乳脂肪は、ＵＵＵを５〜３０質量％含有する（条件（ｆ））。本発明の油脂組成物に含まれる非乳脂肪に占めるＵＵＵの含有量は、好ましくは６〜２４質量％であり、より好ましくは７〜１９質量％であり、さらに好ましくは８〜１５質量％である。
なお、本発明において、ＬＬＬは、グリセロール１分子に３分子のＬがエステル結合したトリアシルグリセロールであり、ＵＵＵは、グリセロール１分子に３分子のＵがエステル結合したトリアシルグリセロールである。
The non-milk fat contained in the oil and fat composition of the present invention contains 3 to 15% by mass of LLL (condition (e)). The content of LLL in non-milk fat contained in the oil and fat composition of the present invention is preferably 4.0 to 12% by mass, and more preferably 6.0 to 11% by mass. Moreover, the non-milk fat contained in the oil-fat composition of this invention contains 5-30 mass% of UUU (conditions (f)). The content of UUU in non-milk fat contained in the oil and fat composition of the present invention is preferably 6 to 24% by mass, more preferably 7 to 19% by mass, and still more preferably 8 to 15% by mass. is there.
In the present invention, LLL is triacylglycerol in which three molecules of L are ester-bonded to one molecule of glycerol, and UUU is triacylglycerol in which three molecules of U are ester-bonded to one glycerol molecule.
本発明の油脂組成物は、油脂組成物に含まれる非乳脂肪が、上記の条件（ａ）、（ｂ）、（ｃ）、（ｄ）、（ｅ）および（ｆ）を満たすことにより、油脂組成物に含まれる油脂に占めるＬＬＬおよびＵＵＵの含有量が比較的少量であっても、作業性がよい。そして、当該油脂組成物を使用して製造されたベーカリー食品は、油脂組成物に含まれる油脂がＬＬＬを含有していても、口どけがよい。また、本発明の油脂組成物を使用して製造されたベーカリー食品の副次的な特徴として、油脂組成物に含まれる油脂に占めるＵＵＵが比較的少量であってもジューシー感を有する。 In the oil and fat composition of the present invention, the non-milk fat contained in the oil and fat composition satisfies the above conditions (a), (b), (c), (d), (e) and (f), The workability is good even if the content of LLL and UUU in the oil and fat contained in the oil and fat composition is relatively small. And the bakery food manufactured using the said fat-and-oil composition has good mouthfeel, even if the fats and oils contained in a fat-and-oil composition contain LLL. In addition, as a secondary feature of the bakery food manufactured using the oil and fat composition of the present invention, even if the amount of UUU occupied in the oil and fat contained in the oil and fat composition is relatively small, it has a juicy feeling.
本発明の油脂組成物に含まれる非乳脂肪は、さらに、ラウリン酸含有トリアシルグリセロール（以下、ラウリンＴＡＧとも表す）を１．０〜１８質量％含有してもよい（条件（ｇ））。本発明の油脂組成物に含まれる非乳脂肪に占めるラウリン酸含有トリアシルグリセロールの含有量は、好ましくは２．０〜１５質量％であり、より好ましくは５．０〜１４．０質量％である。本発明の油脂組成物に含まれる非乳脂肪のラウリン酸含有トリアシルグリセロール含有量が上記範囲内にあると、油脂組成物は、ベーカリー食品の口どけを損なうことなく、作業性の向上が図れる。
なお、本発明において、ラウリン酸含有トリアシルグリセロールは、構成脂肪酸として少なくとも１分子のラウリン酸を有するトリアシルグリセロールである。
The non-milk fat contained in the oil and fat composition of the present invention may further contain 1.0 to 18% by mass of lauric acid-containing triacylglycerol (hereinafter also referred to as laurin TAG) (condition (g)). The content of the lauric acid-containing triacylglycerol in non-milk fat contained in the oil and fat composition of the present invention is preferably 2.0 to 15% by mass, and more preferably 5.0 to 14.0% by mass. is there. When the lauric acid-containing triacylglycerol content of the non-milk fat contained in the oil and fat composition of the present invention is within the above range, the oil and fat composition can improve the workability without impairing the mouth of the bakery food. .
In the present invention, the lauric acid-containing triacylglycerol is a triacylglycerol having at least one molecule of lauric acid as a constituent fatty acid.
本発明の油脂組成物に含まれる非乳脂肪は、構成脂肪酸の全量に占める、パルミチン酸（Ｐ）の含有量に対するステアリン酸（Ｓｔ）の含有量の質量比（Ｓｔ／Ｐ）が、好ましくは０．１５〜０．５である（条件（ｈ））。前記Ｓｔ／Ｐは、より好ましくは０．１５〜０．４０であり、さらに好ましくは０．２０〜０．４０である。Ｓｔ／Ｐが上記範囲内にあると、油脂組成物は、ベーカリー食品の口どけを損なうことなく、作業性の向上が図れる。 In the non-milk fat contained in the oil and fat composition of the present invention, the mass ratio (St / P) of the content of stearic acid (St) to the content of palmitic acid (P) in the total amount of constituent fatty acids is preferably It is 0.15 to 0.5 (condition (h)). The St / P is more preferably 0.15 to 0.40, and still more preferably 0.20 to 0.40. When St / P is in the above range, the fat and oil composition can improve the workability without impairing the mouth of the bakery food.
本発明の油脂組成物の調製に使用される非乳脂肪は、上記（ａ）、（ｂ）、（ｃ）、（ｄ）、（ｅ）および（ｆ）の条件を満たせば、特に限定されない。食用に適した油脂（食用油脂）が使用できる。食用油脂としては、例えば、大豆油、菜種油、コーン油、ひまわり油、紅花油、胡麻油、綿実油、米油、オリーブ油、落花生油、亜麻仁油、パーム油、パーム核油、ヤシ油、カカオ脂、乳脂など、および、これらの油脂の混合油、これらの油脂または混合油の加工油脂（エステル交換油、分別油、水素添加油など）などを用いることができる。食用油脂は、１種または２種以上を適宜選択して使用してもよい。 The non-milk fat used for preparation of the oil and fat composition of the present invention is not particularly limited as long as the above conditions (a), (b), (c), (d), (e) and (f) are satisfied. . Edible fats and oils (edible fats and oils) can be used. Examples of edible oils and fats include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, palm oil, palm kernel oil, coconut oil, cocoa butter, and milk fat. And mixed oils of these oils and fats, processed oils and fats of these oils or mixed oils (transesterified oils, fractionated oils, hydrogenated oils, etc.) and the like can be used. The edible oil and fat may be used by appropriately selecting one or two or more.
本発明の油脂組成物に含まれる非乳脂肪の調製には、Ｌ２ＵおよびＬＵ２の供給源としてパーム系油脂を使用してもよい。パーム系油脂は、パーム油、パーム油の分別油、および、それらの加工油脂（硬化、エステル交換および分別のうち１以上の処理がなされたもの）であれば何れでもよい。パーム系油脂としては、具体的には、パーム油の１段分別油であるパームオレインおよびパームステアリン、パームオレインの２段分別油であるパームオレイン（パームスーパーオレイン）およびパームミッドフラクション、パームステアリンの２段分別油であるパームオレイン（ソフトパーム）およびパームステアリン（ハードステアリン）などが例示できる。
本発明の油脂組成物に含まれる非乳脂肪は、上記パーム系油脂を、好ましくは２０〜４５質量％含有し、より好ましくは２０〜４０質量％含有し、さらに好ましくは２５〜３５質量％含有する。
In preparation of non-milk fat contained in the oil and fat composition of the present invention, palm oil and fat may be used as a source of L2U and LU2. Palm fats and oils may be any of palm oil, fractionated oils of palm oil, and their processed fats and oils (those subjected to one or more treatments of curing, transesterification and sorting). Specific examples of palm-based fats and oils include palm olein and palm stearin, which are one-stage fractionation oils of palm oil, and palm olein (palm super olein) and palm mid fractions, which are two-stage fractionation oils of palm olein and palm stearin. Two-stage fractionated oils such as palm olein (soft palm) and palm stearin (hard stearin) can be exemplified.
The non-milk fat contained in the oil and fat composition of the present invention preferably contains 20 to 45% by mass, more preferably 20 to 40% by mass, and still more preferably 25 to 35% by mass of the palm based oil and fat. Do.
本発明の油脂組成物に含まれる非乳脂肪の調製には、ＬＬＵおよびＵＬＵの供給源として非ラウリン系油脂のエステル交換油脂（非ラウリン系エステル交換油脂）を使用してもよい。非ラウリン系油脂は、油脂を構成する脂肪酸全量のうち炭素数１６以上の脂肪酸が９０質量％を超える油脂である。例として、菜種油、高エルシン酸菜種油、大豆油、コーン油、紅花油、綿実油、ヒマワリ油、カカオ脂、シア脂、サル脂、パーム油など、並びに、これらの油脂が分別および／または水素添加された油脂が挙げられる。非ラウリン系エステル交換油脂の原料油脂には、これらから選ばれる１種または２種以上の非ラウリン系油脂が用いられてもよい。 In preparation of the non-milk fat contained in the oil and fat composition of the present invention, a non-lauric-based transesterified oil (non-lauric-based transesterified oil) may be used as a source of LLU and ULU. Non-lauric fats and oils are fats and oils in which the C16 or more fatty acid exceeds 90 mass% among the total amount of fatty acids which constitute fats and oils. For example, rapeseed oil, high erucic acid rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, sunflower oil, cocoa butter, shea butter, sala butter, palm oil etc., and these oils and fats are fractionated and / or hydrogenated. Fats and oils are included. As raw material fats and oils of non-lauric-type transesterified fats and oils, 1 type, or 2 or more types of non-lauric fats and oils chosen from these may be used.
上記非ラウリン系エステル交換油脂の原料油脂としては、パーム系油脂が使用されてもよい。パーム系油脂は上述のとおりである。非ラウリン系エステル交換油脂の原料油脂に、パーム系油脂が含まれる場合、原料油脂に占めるパーム系油脂の含有量は、好ましくは２０〜１００質量％であり、より好ましくは４０〜１００質量％であり、さらに好ましくは６０〜１００質量％である。なお、上記パーム系油脂に係る記述に係らず、原料油脂にパーム系油脂を含む非ラウリン系エステル交換油脂は、パーム系油脂には含まれない。 As a raw material fat-and-oil of the said non-lauric-type transesterified fats and oils, palm fats and oils may be used. Palm fats and oils are as above-mentioned. When the raw material fat and oil of non-lauric transesterified fat and oil contains palm based fat and oil, the content of palm based fat and oil in the raw material fat is preferably 20 to 100% by mass, and more preferably 40 to 100% by mass. It is more preferably 60 to 100% by mass. In addition, regardless of the description which concerns on the said palm oil fat, non-lauric transesterified fats and oils which contain palm oil fat in raw material fat are not contained in palm oil fat.
上記非ラウリン系エステル交換油脂は、エステル交換処理の前後で、分別、水素添加等の加工処理が単回、もしくは複数回繰り返されてもよい。非ラウリン系エステル交換油脂は、好ましくは４０質量％未満のＬ２Ｕを含有する。非ラウリン系エステル交換油脂のヨウ素価は、好ましくは３０〜８０であり、より好ましくは４０〜７５であり、さらに好ましくは５０〜７０であり、最も好ましくは５５〜７０である。非ラウリン系エステル交換油脂は、構成脂肪酸の全量に占める炭素数１６〜１８の脂肪酸の含有量が、好ましくは９５質量％以上である。 In the non-lauric ester transesterified fat and oil, processing such as fractionation and hydrogenation may be repeated once or multiple times before and after transesterification. Non-lauric transesterified fats and oils preferably contain less than 40% by weight of L2U. The iodine value of the non-lauric-based transesterified fat is preferably 30 to 80, more preferably 40 to 75, still more preferably 50 to 70, and most preferably 55 to 70. In the non-lauric-based transesterified fats and oils, the content of the fatty acid having 16 to 18 carbon atoms in the total amount of the constituent fatty acids is preferably 95% by mass or more.
上記非ラウリン系エステル交換油脂は、特に好ましくは、エステル交換処理後に分別された液状部（オレイン部、以下、ＩＥオレインとも表す）である。ＩＥオレインは、ＬＵ２を、好ましくは２０〜７５質量％含み、より好ましくは４０〜６５質量％含み、さらに好ましくは５０〜６５質量％含む。また、ＩＥオレインは、ＬＬＬを、好ましくは１０質量％以下含み、より好ましくは３質量％以下含み、さらに好ましくは０〜１質量％含む。ＩＥオレインは、ＵＬＵを含み、かつ、ＬＬＬの含有量が低い。したがって、ＩＥオレインを油脂組成物に含まれる非乳脂肪の調製に使用すると、ＬＬＬの含有量を必要以上に増やすことなく、ＵＬＵの含有量を適正な範囲に調整できる。 The non-lauric-based transesterified oil / fat is particularly preferably a liquid portion (olein part, hereinafter also referred to as IE olein) fractionated after transesterification treatment. IE olein preferably contains 20 to 75% by mass, more preferably 40 to 65% by mass, and still more preferably 50 to 65% by mass of LU2. In addition, IE olein preferably contains 10% by mass or less, more preferably 3% by mass or less, and further preferably 0 to 1% by mass of LLL. IE olein contains ULU and has a low content of LLL. Therefore, if IE olein is used for preparation of the non-milk fat contained in an oil-and-fat composition, content of ULU can be adjusted to a suitable range, without increasing content of LLL more than necessary.
本発明の油脂組成物に含まれる非乳脂肪は、非ラウリン系エステル交換油脂を、好ましくは２０〜７０質量％含有し、より好ましくは３０〜６５質量％含有し、さらに好ましくは３５〜５５質量％含有する。また、本発明の油脂組成物に含まれる非乳脂肪は、ＩＥオレインを、好ましくは１５〜６０質量％含有し、より好ましくは２０〜５５質量％含有し、さらに好ましくは３０〜５５質量％含有する。非ラウリンエステル交換油脂は、１種または２種以上を使用してもよい。 The non-milk fat contained in the oil and fat composition according to the present invention preferably contains 20 to 70% by mass, more preferably 30 to 65% by mass and preferably 35 to 55% by mass of non-lauric transesterified oil and fat. %contains. The non-milk fat contained in the oil and fat composition of the present invention preferably contains 15 to 60% by mass, more preferably 20 to 55% by mass, and still more preferably 30 to 55% by mass of IE olein. Do. The non-lauric transesterified fats and oils may be used alone or in combination of two or more.
本発明の油脂組成物に含まれる非乳脂肪の調製には、ラウリン酸含有トリアシルグリセロールの供給源として、ラウリン系油脂および／またはラウリン系エステル交換油脂を使用してもよい。ラウリン系油脂は、油脂を構成する脂肪酸全量に占めるラウリン酸の含有量が３０質量％以上の油脂である。ラウリン系油脂としては、例として、ヤシ油、パーム核油、これらを分別して得られるパーム核オレイン、パーム核ステアリン等の分別油、これらをエステル交換した油脂、およびこれらの硬化油が挙げられる。 In the preparation of non-dairy fat contained in the oil and fat composition of the present invention, lauric oil and / or lauric transesterified oil may be used as a source of lauric acid-containing triacylglycerol. The laurin-based fat is a fat having a content of lauric acid of 30% by mass or more based on the total amount of fatty acids constituting the fat. Examples of lauric fats and oils include coconut oil, palm kernel oil, palm kernel olein obtained by fractionating these, fractionated oils such as palm kernel stearin, oils and fats obtained by transesterification of these, and hydrogenated oils thereof.
上記ラウリン系エステル交換油脂は、ラウリン系油脂と非ラウリン系油脂とを含む混合油のエステル交換油脂であってもよい。当該混合油は、ラウリン系油脂と非ラウリン系油脂とを、好ましくは３０：７０〜７０：３０の質量比で含み、より好ましくは、３５：６５〜６５：３５の質量比で含む。なお、非ラウリン系油脂は上述のとおりである。ラウリン系エステル交換油脂は、エステル交換油脂の構成脂肪酸全量に占めるラウリン酸の含有量が、好ましくは１０〜４０質量％であり、より好ましくは１５〜３０質量％である。ラウリン系エステル交換油脂は、エステル交換処理がなされていれば、エステル交換処理の前後で、分別、水素添加等の、加工処理が単回、もしくは複数回繰り返されてもよい。 The laurin-based transesterified fat may be a transesterified fat of a mixed oil containing lauric fat and non-lauric fat. The mixed oil contains lauric fat and non-lauric fat at a weight ratio of preferably 30:70 to 70:30, and more preferably 35:65 to 65:35. In addition, non-lauric fats and oils are as above-mentioned. The content of lauric acid in the total amount of constituent fatty acids of the transesterified fat is preferably 10 to 40% by mass, and more preferably 15 to 30% by mass. Lauric-based transesterified fats and oils may be subjected to single or multiple processing such as fractionation and hydrogenation before and after the ester exchange treatment, as long as the ester exchange treatment is performed.
上記ラウリン系油脂および／またはラウリン系エステル交換油脂は、ラウリン酸含有トリアシルグリセロールを、好ましくは４０〜９０質量％含有し、より好ましくは５０〜８５質量％含有する。また、本発明の油脂組成物に含まれる非乳脂肪は、ラウリン系油脂および／またはラウリン系エステル交換油脂を、好ましくは５〜３０質量％含有し、より好ましくは１０〜２５質量％含有し、さらに好ましくは１５〜２５質量％含有する。ラウリン系油脂および／またはラウリン系エステル交換油脂は、１種または２種以上を使用してもよい。 The laurin-based fat / oil and / or laurin-based transesterified fat / oil preferably contain 40 to 90% by mass, and more preferably 50 to 85% by mass of the lauric acid-containing triacylglycerol. The non-dairy fat contained in the oil composition of the present invention preferably contains 5 to 30% by mass, more preferably 10 to 25% by mass, of lauric fat and / or lauric transesterified fat. More preferably, it contains 15 to 25% by mass. The laurin-based fats and / or lauric-based transesterified fats and oils may be used alone or in combination of two or more.
エステル交換油脂を調製するエステル交換反応の方法は、特に限定されない。位置選択性の低いエステル交換反応である非選択的エステル交換（ランダムエステル交換）、位置選択性の高いエステル交換反応である選択的エステル交換（位置特異的エステル交換）のどちらの方法を適用してもよい。しかし、非選択的エステル交換が好ましい。また、エステル交換の方法は、化学的エステル交換または酵素的エステル交換のどちらの方法を適用してもよい。 There are no particular limitations on the method of transesterification to prepare transesterified fats and oils. By applying either method of non-selective transesterification with low regioselectivity (random transesterification) or selective transesterification with high regioselectivity (regiospecific transesterification) It is also good. However, non-selective transesterification is preferred. Also, as the transesterification method, either chemical transesterification or enzymatic transesterification may be applied.
なお、油脂に含まれる各トリアシルグリセロール含有量は、ガスクロマトグラフィー法（例えば、ＡＯＣＳ Ｃｅ５−８６準拠）により測定できる。トリアシルグリセロールの対称性は、例えば、Ｊ．Ｈｉｇｈ Ｒｅｓｏｌ．Ｃｈｒｏｍａｔｏｇｒ．，１８，１０５−１０７（１９９５）に準じて測定できる。油脂を構成する各脂肪酸の含有量は、ガスクロマトグラフィー法（例えば、ＡＯＣＳ Ｃｅ１ｆ−９６準拠）により測定できる。また、油脂のヨウ素価は、社団法人日本油化学会編、「基準油脂分析試験法」の「２．３．４．１−１９９６ ヨウ素価（ウィイス−シクロヘキサン法）」に準じて測定できる。 In addition, each triacylglycerol content contained in fats and oils can be measured by a gas chromatography method (for example, AOCS Ce 5-86 based). The symmetry of triacylglycerols is described, for example, in J. Mol. High Resol. Chromatogr. , 18, 105-107 (1995). Content of each fatty acid which comprises fats and oils can be measured by a gas chromatography method (for example, AOCS Ce1 f-96 conformity). Moreover, the iodine value of fats and oils can be measured according to "2.3.4.1-1996 iodine value (Wies-Cyclohexane method)" of "Standard oil and fat analysis test method" edited by The Japan Oil Chemistry Association.
本発明の油脂組成物に含まれる油脂は、非乳脂肪の他に、任意成分として乳脂肪を含有してもよい。本発明の油脂組成物に含まれる油脂に占める乳脂肪の含有量は、好ましくは０〜５０質量％であり、より好ましくは０〜３０質量％であり、さらに好ましくは０〜２０質量％である。なお、ここで乳脂肪は、乳脂肪の加工品を含むものであり、より具体的には、バター、バターオイルもしくはそれらの分別油、分別油の発酵物、発酵バター、発酵バターオイルもしくはそれらの分別油、等の油脂相当部分が挙げられ、それらの１種もしくは２種以上を任意に用いることができる。 The fats and oils contained in the fat and oil composition of the present invention may contain milk fat as an optional component in addition to non-milk fat. The content of milk fat in fats and oils contained in the fat and oil composition of the present invention is preferably 0 to 50% by mass, more preferably 0 to 30% by mass, and still more preferably 0 to 20% by mass . Here, milk fat includes processed products of milk fat, and more specifically, butter, butter oil or fractionated oil thereof, fermented product of fractionated oil, fermented butter, fermented butter oil or those thereof Examples thereof include fats and oils corresponding parts such as fractionated oil, etc. One or two or more of them can be used arbitrarily.
本発明の油脂組成物は実質的にトランス脂肪酸を含まない。すなわち、本発明の油脂組成物に含まれるトランス脂肪酸の含有量は、５質量％以下である。本発明の油脂組成物に含まれるトランス脂肪酸の含有量は、好ましくは３質量％以下であり、より好ましくは０〜２質量％であり、さらに好ましくは０〜１質量％である。 The oil and fat composition of the present invention is substantially free of trans fatty acids. That is, content of the trans-fatty acid contained in the oil-fat composition of this invention is 5 mass% or less. The content of trans fatty acids contained in the oil and fat composition of the present invention is preferably 3% by mass or less, more preferably 0 to 2% by mass, and still more preferably 0 to 1% by mass.
本発明の油脂組成物は、油脂組成物に含まれる油脂以外のその他の成分として、ベーカリー食品に用いる油脂組成物に一般的に使用される成分を含有してもよい。その他の成分としては、水、乳化剤、増粘安定剤、食塩、塩化カリウムなどの塩味剤、酢酸、乳酸、グルコン酸などの酸味料、糖類、糖アルコール類、ステビア、アスパルテームなどの甘味料、β−カロテン、カラメル、紅麹色素などの着色料、トコフェロール、茶抽出物（カテキン）、ルチンなどの酸化防止剤、小麦蛋白、大豆蛋白などの植物蛋白、卵、卵加工品、香料、全脂粉乳、脱脂粉乳、乳清蛋白などの乳製品、調味料、ｐＨ調整剤、食品保存料などの食品添加物、果実、果汁、コーヒー、ナッツペースト、香辛料、カカオマス、ココアパウダー、穀類、豆類、野菜類、肉類、魚介類などの食品素材、が挙げられる。 The oil and fat composition of the present invention may contain, as another component other than the oil and fat contained in the oil and fat composition, a component generally used in an oil and fat composition used for a bakery food. Other ingredients include water, emulsifiers, thickening stabilizers, salt additives such as sodium chloride 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 carotene, caramel and red yeast pigment, tocopherols, tea extract (catechin), antioxidants such as rutin, wheat protein, plant proteins such as soy protein, eggs, processed egg products, flavors, whole milk powder Milk products such as skimmed milk powder, whey protein, food additives such as seasonings, pH adjusters, food preservatives, fruits, fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables Food materials such as meat, fish and shellfish.
本発明の油脂組成物は、好ましくは可塑性が付与された可塑性油脂組成物である。本発明の可塑性油脂組成物としては、例えば、水相を有するマーガリンもしくはファットスプレッドであってもよいし、水相を有さないショートニングであってもよい。水相を有する乳化物の場合、乳化は、油中水型、水中油型および複合乳化型のいずれであってもよい。しかし、油中水型が好ましい。油中水型乳化物に含まれる水の含有量は、好ましくは１〜４０質量％であり、より好ましくは３〜３０質量％であり、さらに好ましくは、５〜２０質量％である。 The oil and fat composition of the present invention is preferably a plastic oil and fat composition to which plasticity is imparted. The plastic fat composition of the present invention may be, for example, margarine or fat spread having an aqueous phase, or shortening having no aqueous phase. In the case of an emulsion having an aqueous phase, emulsification may be any of water-in-oil, oil-in-water and multiple emulsion types. However, a water-in-oil type is preferred. The content of water contained in the water-in-oil emulsion is preferably 1 to 40% by mass, more preferably 3 to 30% by mass, and still more preferably 5 to 20% by mass.
本発明の油脂組成物の製造方法は、特に限定されない、公知のベーカリー食品に使用される油脂組成物の製造方法および製造条件を適用できる。具体的には、油脂組成物は、油溶成分を混合溶解することで製造できる。また、可塑性油脂組成物とする場合は、油溶成分を混合融解して油相を調製する。必要により水溶成分を混合溶解して水相を調製する。可塑性油脂組成物は、融解した油相を単独で、または、油相に水相を混合乳化した後、冷却し、結晶化させることで製造できる。冷却および結晶化は、好ましくは冷却可塑化を含む。冷却条件は、好ましくは−０．５℃／分以上、より好ましくは−５℃／分以上である。この際、徐冷却より急冷却の方が好ましい。また、油相の調製後または混合乳化後は、殺菌処理することが望ましい。殺菌方法としては、タンクでのバッチ式や、プレート型熱交換機、掻き取り式熱交換機を用いた連続式が挙げられる。冷却する機器としては、密閉型連続式チューブ冷却機、例えば、ボテーター、コンビネーター、パーフェクターなどのマーガリン製造機やプレート型熱交換機などが挙げられる。また、冷却する機器としては、開放型のダイアクーラーとコンプレクターとの組み合わせも挙げられる。 The method for producing the oil and fat composition of the present invention is not particularly limited, and the method and conditions for producing the oil and fat composition used for a known bakery food can be applied. Specifically, the oil-and-fat composition can be produced by mixing and dissolving oil-soluble components. Moreover, when setting it as a plastic oil-fat composition, an oil-soluble component is mixed and melted, and an oil phase is prepared. The aqueous phase is prepared by mixing and dissolving the water-soluble components as necessary. A plastic oil-fat composition can be manufactured by cooling and crystallizing the melted oil phase alone or after mixing and emulsifying the water phase in the oil phase. Cooling and crystallization preferably involve 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 gradual cooling. Moreover, it is desirable to sterilize after preparation of an oil phase or after mixing emulsification. As a sterilization method, a batch type with a tank, a continuous type using a plate type heat exchanger and a scraping type heat exchanger can be mentioned. As an apparatus to cool, a closed type continuous tube cooler, for example, a margarine manufacturing machine such as a votator, a combinator, a perfector, a plate type heat exchanger, etc. may be mentioned. Moreover, as an apparatus to cool, the combination of an open-type diacooler and a compressor is also mentioned.
本発明の油脂組成物は、ベーカリー食品用、特にベーカリー食品の練り込み用または折り込み用として使用できる。また、本発明の油脂組成物は、チョコレートなどと組み合わせたベーカリー食品（複合食品）に用いるベーカリー食品の練り込み用または折り込み用としても好適に使用できる。 The oil and fat composition of the present invention can be used for bakery food, particularly for kneading or folding bakery food. In addition, the oil and fat composition of the present invention can be suitably used for kneading or folding bakery food used for bakery food (composite food) combined with chocolate and the like.
本発明のベーカリー食品には、本発明の油脂組成物が使用される。例えば、本発明のベーカリー食品は、本発明の油脂組成物を含有するベーカリー生地を加熱焼成することで得られる。ここでベーカリー生地は、穀粉を主成分とし、本発明の油脂組成物を練り込んだ生地や、折り込んだ生地である。加熱焼成は、オーブン加熱、直焼きの他、電子レンジ調理、煮る、蒸す、揚げるなどの加熱調理を含む。また、本発明のベーカリー食品は、ベーカリー焼成品に対して本発明の油脂組成物をコーティングすることでも得られる。 The oil and fat composition of the present invention is used in the bakery food of the present invention. For example, the bakery food of the present invention can be obtained by heating and baking a bakery dough containing the oil and fat composition of the present invention. Here, the bakery dough is a dough into which the oil and fat composition of the present invention is kneaded and which is mainly composed of cereal flour and a dough which is folded therein. The heating and baking includes oven heating and direct baking, as well as heating and cooking such as microwave cooking, simmering, steaming and frying. The bakery food of the present invention can also be obtained by coating a baked and baked product with the oil and fat composition of the present invention.
本発明において、穀粉とは、穀物を挽くなどして粉状にしたものである。穀粉は、通常、ベーカリー生地に配合されるものであれば、特に限定されない。穀粉の具体例としては、小麦粉（強力粉、中力粉、薄力粉等）、大麦粉、米粉、とうもろこし粉、ライ麦粉、そば粉、大豆粉などが挙げられる。穀粉は、澱粉やグルテンなどの化工粉末であってもよい。 In the present invention, the grain flour is obtained by flourizing the grain. The flour is not particularly limited as long as it is usually blended in bakery dough. Specific examples of the flour include wheat flour (strong flour, medium-strength flour, weak flour etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour and the like. The flour may be a modified powder such as starch or gluten.
本発明のベーカリー食品において、本発明の油脂組成物の使用量は、特に限定されない。油脂組成物使用量は、ベーカリー食品の種類によって適宜設定されればよい。例えば、ベーカリー生地への練り込み用である場合、ベーカリー生地に配合される穀粉１００質量部に対して、油脂組成物の使用量は、好ましくは０．５〜１５０質量部であり、より好ましくは２〜１２０質量部であり、最も好ましくは５〜１００質量部である。また、ベーカリー生地への折り込み用である場合、穀粉生地１００質量部に対して、油脂組成物は、好ましくは２０〜６０質量部、より好ましくは２５〜５０質量部、さらに好ましくは３０〜４５質量部折り込まれる。 In the bakery food of the present invention, the use amount of the oil and fat composition of the present invention is not particularly limited. The amount of oil composition used may be appropriately set according to the type of bakery food. For example, when it is for kneading into bakery dough, the amount of the oil composition to be used is preferably 0.5 to 150 parts by mass, more preferably 100 parts by mass of flour mixed in the bakery dough. The amount is 2 to 120 parts by mass, and most preferably 5 to 100 parts by mass. When the composition is for folding into bakery dough, the fat and oil composition is preferably 20 to 60 parts by mass, more preferably 25 to 50 parts by mass, and still more preferably 30 to 45 parts by mass with respect to 100 parts by mass of cereal flour mass. Partially folded.
本発明のベーカリー食品には、本発明の油脂組成物、穀粉以外に、通常、ベーカリー食品に配合される食品素材であれば、特に制限なく配合できる。また、これらの配合量も、通常、ベーカリー食品に配合される範囲で特に制限なく配合できる。食品素材は、具体的には、水、糖、糖アルコール、卵、卵加工品、澱粉、食塩、可塑性油脂、乳化剤、乳化起泡剤（乳化油脂）、チーズ、生クリーム、合成クリーム、ヨーグルト、全脂粉乳、脱脂粉乳、牛乳、濃縮乳、合成乳、イースト、イーストフード、カカオマス、ココアパウダー、チョコレート、コーヒー、紅茶、抹茶、野菜類、果物類、果実、果汁、ジャム、フルーツソース、肉類、魚介類、豆類、きな粉、豆腐、豆乳、大豆粉、大豆蛋白、膨張剤、甘味料、調味料、香辛料、着色料、香料などが挙げられる。 In the bakery food of the present invention, in addition to the oil and fat composition of the present invention and the flour, any food material generally blended in the bakery food can be blended without particular limitation. Moreover, these compounding quantities can also be mix | blended without a restriction | limiting especially in the range normally mix | blended with a bakery foodstuff. Specifically, the food material is water, sugar, sugar alcohol, egg, processed egg product, starch, sodium chloride, plastic oil and fat, emulsifier, emulsified foamer (emulsified oil and fat), cheese, fresh cream, synthetic cream, yogurt, Whole milk powder, skimmed milk powder, milk, concentrated milk, synthetic milk, yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, black tea, green tea, green tea, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meats, Seafood, beans, ground flour, tofu, soy milk, soy flour, soy protein, swelling agent, sweetener, seasoning, spice, coloring agent, flavor and the like.
本発明のベーカリー食品は、本発明の油脂組成物を用いること以外は、公知の製造方法および製造方法を適用して製造できる。 The bakery food of the present invention can be produced by applying known production methods and production methods except using the oil and fat composition of the present invention.
本発明のベーカリー食品の具体例としては、ビスケット、クッキー、クラッカー、乾パン、プレッツェル、カットパン、ウェハース、サブレ、ラングドシャ、マカロンなどの焼き菓子、バターケーキ類（パウンドケーキ、フルーツケーキ、マドレーヌ、バウムクーヘン、カステラなど）、スポンジケーキ類（ショートケーキ、ロールケーキ、トルテ、デコレーションケーキ、シフォンケーキなど）、シュー菓子、発酵菓子、パイ、ワッフルなどの洋生菓子、食パン、菓子パン、フランスパン、シュトーレン、パネトーネ、ブリオッシュ、ドーナツ、デニッシュ、クロワッサンなどのパンが挙げられる。 Specific examples of the bakery food of the present invention include biscuits, cookies, crackers, dried bread, pretzels, cut breads, wafers, sachets, baked sweets such as lang doshas and macaroons, butter cakes (pound cake, fruit cake, madeleine, baumkuchen, Castella etc.), sponge cakes (short cake, roll cake, torte, decoration cake, chiffon cake etc.), shoe confectionery, fermented confectionery, pies, waffles and other western confectionery, bread, confectionery bread, French bread, stollene, panettone, brioche And breads such as donuts, danishes and croissants.
次に、実施例及び比較例により本発明を詳細に説明する。しかし、本発明は、これらの実施例に何ら限定されない。 Next, the present invention will be described in detail by examples and comparative examples. However, the present invention is not at all limited to these examples.
＜測定方法＞
以下に示す油脂組成物に含まれる油脂の、各構成脂肪酸の含有量、各トリアシルグリセロールの含有量およびヨウ素価は、以下の方法により測定した。
各脂肪酸の含有量は、ガスクロマトグラフィー法（ＡＯＣＳ Ｃｅ１ｆ−９６準拠）で測定した。
各トリアシルグリセロール含有量は、ガスクロマトグラフィー法（ＡＯＣＳ Ｃｅ５−８６準拠）で測定した。トリアシルグリセロールの対称性は、銀イオンカラムクロマトグラフィー法（Ｊ．Ｈｉｇｈ Ｒｅｓｏｌ．Ｃｈｒｏｍａｔｏｇｒ．，１８，１０５−１０７（１９９５）準拠）で測定した。
ヨウ素価は、社団法人日本油化学会編、「基準油脂分析試験法」の「２．３．４．１−１９９６ ヨウ素価（ウィイス−シクロヘキサン法）」に準拠して測定した。
<Measurement method>
The content of each constituent fatty acid, the content of each triacylglycerol, and the iodine value of the oil and fat contained in the oil and fat composition described below were measured by the following method.
The content of each fatty acid was measured by gas chromatography (based on AOCS Ce1f-96).
Each triacylglycerol content was measured by gas chromatography (based on AOCS Ce 5-86). The symmetry of triacylglycerol was measured by a silver ion column chromatography method (based on J. High Resol. Chromatogr., 18, 105-107 (1995)).
The iodine value was measured in accordance with "2.3.4.1-1996 iodine value (Whis-cyclohexane method)" of "Standard oil and fat analysis test method" edited by The Japan Oil Chemical Industry Association.
＜原料油脂の調製＞
油脂組成物に含まれる油脂を調製する原料油脂として、以下の油脂を準備した。
（パーム系油脂）
・パーム油（サンプル名：ＰＭＯ、ヨウ素価５２、日清オイリオグループ株式会社製）
・パームオレイン（サンプル名：ＰＬ６０、ヨウ素価６０、日清オイリオグループ株式会社製）
・パーム中融点部（サンプル名：ＳＰＭＦ、ヨウ素価４５、日清オイリオグループ株式会社製）
（非ラウリン系エステル交換油脂）
・ランダムエステル交換パームオレイン（サンプル名：ＩＥＰＬ５６、ヨウ素価５６、Ｌ２Ｕ含有量３６．５質量％、ＬＵ２含有量３７．８質量％、ＬＬＬ含有量１０．７質量％、日清オイリオグループ株式会社製）
・ランダムエステル交換分別オレイン１（サンプル名：ＩＥＯＬ１、ヨウ素価４５、３５質量部のパームステアリンおよび６５質量部のパーム中融点部を原料油脂とするランダムエステル交換油脂の分別したオレイン部、Ｌ２Ｕ含有量５９．４質量％、ＬＵ２含有量２６．０質量％、ＬＬＬ含有量８．６質量％、日清オイリオグループ株式会社製）
・ランダムエステル交換分別オレイン２（サンプル名：ＩＥＯＬ２、ヨウ素価６３、８質量部のハイオレイックヒマワリ油、１６．８質量部の極度硬化ハイオレイックヒマワリ油、５１．２質量部のパームステアリンおよび２４質量部のパーム油を原料油脂とするランダムエステル交換油脂を２段分別したオレイン部、Ｌ２Ｕ含有量２８．１質量％、ＬＵ２含有量５７．５質量％、ＬＬＬ含有量０質量％、日清オイリオグループ株式会社製）
（ラウリン系エステル交換油脂）
・ラウリン系ランダムエステル交換油脂（サンプル名：ＩＥＰＫＰＳ、ヨウ素価１、５０質量部の極度硬化パーム核オレインおよび５０質量部の極度硬化パームステアリンを原料油脂とするランダムエステル交換油脂、ラウリンＴＡＧ含有量５５．５質量％、日清オイリオグループ株式会社製）
（液状油脂）
・大豆油（サンプル名：ＳＢＯ、ヨウ素価１３１、日清オイリオグループ株式会社製）
（乳脂肪）
・発酵バター（サンプル名：ＦＢＦ、株式会社明治製）
<Preparation of raw material fats and oils>
The following fats and oils were prepared as raw material fats and oils which prepare the fats and oils contained in a fat-and-oil composition.
(Palm-based oil and fat)
-Palm oil (Sample name: PMO, iodine value 52, manufactured by Nisshin Oillio Group Ltd.)
Palm olein (sample name: PL60, iodine value 60, manufactured by Nisshin Oillio Group, Inc.)
Palm middle melting point (Sample name: SPMF, iodine value 45, manufactured by Nisshin Oillio Group, Inc.)
(Non-lauric transesterified fats and oils)
· Random transesterified palm olein (sample name: IEPL 56, iodine value 56, L2U content 36.5% by mass, LU2 content 37.8% by mass, LLL content 10.7% by mass, Nisshin Oillio Group Ltd. )
· Random transesterified fractionated olein 1 (sample name: IEOL 1, iodine number 45, 35 parts by mass of palm stearin and 65 parts by mass of palm intermediate melting point portion as a raw material fat and oil fractionated olein part, L2U content 59.4% by mass, LU2 content 26.0% by mass, LLL content 8.6% by mass, Nisshin Oillio Group Ltd.)
· Random transesterification fractionated olein 2 (sample name: IEOL 2, iodine number 63, 8 parts by mass high oleic sunflower oil, 16.8 parts by mass extremely hardened high oleic sunflower oil, 51.2 parts by mass palm stearin and Olein part obtained by two-stage fractionation of a random transesterified fat comprising 24 parts by mass of palm oil as a raw material fat, L2U content 28.1% by mass, LU2 content 57.5% by mass, LLL content 0% by mass, Nisshin Oilio Group Co., Ltd.)
(Lauric-based transesterified fats and oils)
・ Lauric based random transesterified fat and oil (sample name: IEPKPS, iodine number 1, 1,50 parts by mass of extremely cured palm kernel olein and 50 parts by mass of extremely cured palm stearin as a raw material fat and oil, laurin TAG content 55 .5% by mass, manufactured by Nisshin Oillio Group Ltd.)
(Liquid oil and fat)
・ Soybean oil (sample name: SBO, iodine value 131, manufactured by Nisshin Oillio Group, Inc.)
(Milk fat)
Fermented butter (Sample name: FBF, manufactured by Meiji Co., Ltd.)
＜油脂組成物の製造１＞
表１および表２に示した配合にしたがって、油脂１から油脂１２を調製した。表３に示した配合にしたがって、油脂として油脂１から油脂１２をそれぞれ使用した、例１から例１２の油脂組成物（マーガリン）を、常法にしたがって製造した。すなわち、水に水相成分を溶解して水相としたものを、油脂に油相成分を溶かした油相と混合して予備乳化を行った。その後、コンビネーターを用いて急冷混捏を行い、例１から例１２の油脂組成物を得た。
<Manufacture 1 of an oil-and-fat composition>
According to the composition shown in Table 1 and Table 2, the oil 12 was prepared from the oil 1. According to the mixing | blending shown in Table 3, the oil-fat composition (margarine) of Example 1 to 12 which respectively used the fats and oils 1 to 12 as fats and oils was manufactured in accordance with a conventional method. That is, pre-emulsification was carried out by mixing the water phase component dissolved in water to make the water phase mixed with the oil phase obtained by dissolving the oil phase component in fat and oil. Thereafter, rapid cooling and kneading were performed using a combinator to obtain the oil and fat compositions of Examples 1 to 12.
（ロールパンの製造１、評価１）
強力粉７００ｇ、生イースト３０ｇ、全卵１５０ｇ、水２７０ｇをミキサーボウルに投入し、低速で２分間、中速で２分間、混捏して。捏上げ温度２５℃の中種を得た。得られた中種を２８℃で２時間発酵させた。発酵させた中種をミキサーボウルに投入し、さらに強力粉３００ｇ、上白糖１２０ｇ、食塩１７ｇ、脱脂粉乳４０ｇ、水１８０ｇを投入し、低速で２分間、中速で５分間、混捏した。ここで、練り込み用油脂として、例１から例１２において得られた油脂組成物１５０ｇを投入し、さらに低速で２分間、中速で５分間、混捏して、捏上げ温度２８℃の生地を得た。フロアタイムを３０分取った後、４５ｇに分割し、次いでベンチタイムを３０分取った後、テーブルロール成型を行った。さらに、３８℃で相対湿度８５％のホイロに６０分間入れて最終発酵を行った。最終発酵後、全卵を上面に塗布し、上火２１０℃、下火２００℃のオーブンに入れた。オーブンで、９分３０秒焼成し、例１から例１２の油脂組成物をそれぞれ生地に練り込んだロールパンを得た。
(Manufacturing of Rolls 1, Evaluation 1)
Put 700 g of strong flour, 30 g of raw yeast, 150 g of whole eggs, and 270 g of water in a mixer bowl, and mix for 2 minutes at low speed and 2 minutes at medium speed. A medium seeding temperature 25 ° C. was obtained. The resulting middle seed was fermented at 28 ° C. for 2 hours. The fermented medium type was added to a mixer bowl, and 300 g of strong flour, 120 g of white sugar, 17 g of salt, 40 g of skimmed milk powder, and 180 g of water were added, and mixed for 2 minutes at low speed and 5 minutes at medium speed. Here, 150 g of the oil and fat composition obtained in Examples 1 to 12 is added as the fat and oil for kneading, and the mixture is further mixed at a low speed for 2 minutes and at a medium speed for 5 minutes to obtain a dough having a chewing temperature of 28 ° C. Obtained. After taking a floor time of 30 minutes, it was divided into 45 g, and after taking a bench time of 30 minutes, table roll molding was performed. Furthermore, final fermentation was carried out by placing in a 38% relative humidity and 85% relative humidity for 60 minutes. After final fermentation, whole eggs were applied to the top and placed in an oven at 210 ° C. upper and 200 ° C. lower. The baking was performed for 9 minutes and 30 seconds in an oven to obtain roll breads in which the oil and fat compositions of Examples 1 to 12 were each kneaded into a dough.
上記ロールパン生地への油脂組成物の練り込み易さ（作業性）が、パン職人歴５年以上の職人３人により、以下の基準に従って、総合的に判断された。結果を表１および表２に示した。
評価基準
練り込み易く、非常に良好 ◎ （合格）
練り込み易く、良好 〇 （合格）
ふつう △ （不合格）
練り込み難く、不適 ▲ （不合格）
練り込み難く、非常に不適 × （不合格）
The ease of kneading (workability) of the oil-and-fat composition to the above-mentioned roll bread dough was comprehensively judged according to the following criteria by three artisans having a baker's history of 5 years or more. The results are shown in Tables 1 and 2.
Evaluation criteria Easy to knead, very good ◎ (pass)
Easy to knead, good ○ (pass)
Usually △ (failed)
Hard to knead, not suitable ((failed)
Hard to knead, very unsuitable × (failed)
上記の例１から例１２の油脂組成物をそれぞれ生地に練り込んだロールパンについて、例１１の油脂組成物を練り込んだロールパンを対照として、以下の評価基準に従って、専門パネラー５名が口どけの評価を行った。結果を表１および表２に示した。
評価基準
対照と比較して口どけが非常に良い ４点
対照と比較して口どけが良い ３点
対照と比較して同程度の口どけである ２点
対照と比較して口どけが良くない １点
対照と比較して口どけが非常に良くない ０点
各パネラーの評点を合計して以下の基準により総合評価した。
１５点以上 ◎ （合格）
１１点以上１５点未満 ○ （合格）
８点以上１１点未満 △ （不合格）
５点以上 ８点未満 ▲ （不合格）
５点未満 × （不合格）
With respect to the roll pans in which the oil and fat compositions of Examples 1 to 12 above were kneaded into the dough, with the roll pans into which the oil and fat composition of Example 11 was kneaded in as a control, five expert panelists I made an evaluation. The results are shown in Tables 1 and 2.
Evaluation criteria Very good mouthfeel compared to controls 4 points good mouthfeel compared to controls 3 points comparable mouthiness compared to controls 2 points poor mouthfeel compared to controls 1 point The mouth feel is not very good compared to the control 0 point
The score of each panelist was totaled and comprehensively evaluated according to the following criteria.
15 points or more ((pass)
11 points or more and less than 15 points ○ (pass)
8 points or more and less than 11 points 不合格 (failed)
5 points or more and less than 8 points ▲ (failed)
Less than 5 points × (failed)
（油脂組成物の製造２、ロールパンの製造２、評価２）
上記の油脂２と発酵バター（ＦＢＦ）とを、油脂の質量比が８：２となるように混合した。当該混合物を使用して、表３に示した配合で、常法にしたがって、コンビネーターを用いて急冷混捏を行い、例１３の油脂組成物を得た。
同様に、上記の油脂１１と発酵バター（ＦＢＦ）とを、油脂の質量比が８：２となるように混合した。当該混合物使用して、表３に示した配合で、常法にしたがって、コンビネーターを用いて急冷混捏を行い、例１４（比較）の油脂組成物を得た。
(Production 2 of fat composition, Production 2 of roll pan, evaluation 2)
The above fat and oil 2 and fermented butter (FBF) were mixed so that the mass ratio of fat and oil was 8: 2. Quenching and kneading were carried out using the mixture according to a conventional method using the combination shown in Table 3 using a combinator to obtain the oil and fat composition of Example 13.
Similarly, the above fat and oil 11 and fermented butter (FBF) were mixed such that the mass ratio of fat and oil was 8: 2. Using the mixture, quenching and kneading were carried out using a combinator according to a conventional method, using the formulations shown in Table 3, to obtain the oil and fat composition of Example 14 (comparative).
上記の例１３および１４の油脂組成物をそれぞれ使用して、ロールパンの製造１と同様にロールパンを製造した。評価１と同様に、例１３と例１４の油脂組成物のロールパン生地への練り込み易さ（作業性）を評価した。また、評価１と同様に、例１４の油脂組成物を練り込んだロールパンを対照として、例１３の油脂組成物を練り込んだロールパンの口どけを評価した。結果を表４に示した。 Rolls were produced in the same manner as Rolls Production 1 using the oil and fat compositions of Examples 13 and 14 above, respectively. In the same manner as in Evaluation 1, the ease of mixing (workability) of the oil and fat composition of Example 13 and Example 14 into roll bread dough was evaluated. Further, in the same manner as in the evaluation 1, the mouth of a roll pan in which the oil composition of Example 13 was kneaded was evaluated using a roll pan in which the oil composition of Example 14 was kneaded in as a control. The results are shown in Table 4.
（油脂組成物の製造３）
上記の油脂３、４、８および９を用いて、表５に示した配合で、常法にしたがって、コンビネーターを用いて急冷混捏を行い、シート状に成型して、例１５から例１８のロールイン用油脂組成物（マーガリン）を得た。
また、上記の油脂５と発酵バター（ＦＢＦ）を質量比が８：２となるように混合した。当該混合物を使用して、表５に示した配合で、常法にしたがって、コンビネーターを用いて急冷混捏を行い、シート状に成型して、例１９のロールイン用油脂組成物（マーガリン）を得た。
(Production of oil and fat composition 3)
Quenching and kneading is carried out using the above-mentioned fats 3, 4, 8 and 9 according to a conventional method using the combination shown in Table 5 and using a combinator and molded into a sheet, An oil composition (margarine) for roll-in was obtained.
Moreover, said fats and oils 5 and fermented butter (FBF) were mixed so that mass ratio might be set to 8: 2. The mixture is subjected to quenching and mixing using a combinator according to a conventional method, using the mixture shown in Table 5, and formed into a sheet to obtain the oil composition for roll-in of Example 19 (margarine) Obtained.
（クロワッサンの製造、評価方法）
強力粉５００ｇ、薄力粉５００ｇ、イースト５０ｇ、イーストフード１０ｇ、上白糖６０ｇ、食塩１７ｇ、脱脂粉乳３０ｇ、全卵５０ｇ、水５３０ｇをミキサーボウルに投入し、低速で１分間混合した。さらに上記例１の油脂組成物６０ｇを投入して、低速で２分間、中速で４分間混合し、捏上温度２４℃の生地を得た。室温で４０分間一次発酵させた後、−２℃で一晩リタードを取った。このクロワッサン用生地１８００ｇに対して、上記の例１５から例１９のロールイン用油脂組成物を各５００ｇ折り込み（３つ折り２回、３つ折り１回）、成型した。３２℃で相対湿度７５％のホイロに６０分間入れて最終発酵を行った。最終発酵生地に、全卵を塗布し、上火２１５℃、下火２１５℃のオーブンに入れて、１５分間焼成し、例１５から例１９のロールイン用油脂組成物をそれぞれ折り込んだクロワッサンを得た。
上記クロワッサン用生地へのロールイン用油脂組成物の折り込み易さ（作業性）が、パン職人歴５年以上の職人３人により、以下の基準に従って、総合的に判断された。結果を表６に示した。
評価基準
伸展性良く折り込み易く、非常に良好 ◎ （合格）
伸展性良く折り込み易く、良好 〇 （合格）
ふつう △ （不合格）
伸展性悪く折り込み難く、不適 ▲ （不合格）
伸展性悪く折り込み難く、非常に不適 × （不合格）
上記の例１５から例１９のロールイン用油脂組成物をそれぞれ折り込んだクロワッサンについて、例１７のロールイン用油脂組成物を折り込んだクロワッサンを対照として、以下の評価基準に従って、専門パネラー５名により口どけの評価を行った。結果を表６に示した。
評価基準
対照と比較して口どけが非常に良い ４点
対照と比較して口どけが良い ３点
対照と比較して同程度の口どけである ２点
対照と比較して口どけが良くない １点
対照と比較して口どけが非常に良くない ０点
各パネラーの評点を合計して以下の基準により総合評価した。
１５点以上 ◎ （合格）
１１点以上１５点未満 ○ （合格）
８点以上１１点未満 △ （不合格）
５点以上 ８点未満 ▲ （不合格）
５点未満 × （不合格）
(Production of croissants, evaluation method)
500 g of strong flour, 500 g of weak flour, 50 g of yeast, 10 g of yeast food, 60 g of white sugar, 17 g of common salt, 30 g of skimmed milk powder, 50 g of whole eggs and 530 g of water were mixed in a mixer bowl and mixed at low speed for 1 minute. Furthermore, 60 g of the oil and fat composition of Example 1 was added, and mixed at low speed for 2 minutes and at medium speed for 4 minutes to obtain a dough having a scouring temperature of 24 ° C. After primary fermentation for 40 minutes at room temperature, it was retarded overnight at -2 ° C. With respect to 1800 g of this croissant dough, the roll-in fat / oil compositions of Examples 15 to 19 described above were each formed by 500 g folding (twice of two folds, one fold of three folds). Final fermentation was carried out by placing in a 96% relative humidity and 75% relative humidity for 60 minutes. The whole fermented eggs are applied to the final fermented dough and placed in an oven at 215 ° C. for the upper flame and 215 ° C. for the lower flame, and baked for 15 minutes to obtain croissants in which the oil compositions for roll-in of Examples 15 to 19 are respectively folded. The
The ease of insertion (workability) of the oil composition for roll-in to the above-mentioned dough for croissant was comprehensively judged according to the following criteria by three artisans having a baker's history of 5 years or more. The results are shown in Table 6.
Evaluation criteria Easy to fold in with good extensibility, very good ◎ (pass)
Easy to fold in with good extensibility, good ○ (pass)
Usually △ (failed)
Extensibility is not good because it is difficult to fold in
Extensibility badly difficult to fold, very unsuitable × (failed)
With respect to the croissants in which the oil compositions for rolls in of Examples 15 to 19 were respectively folded, the croissants in which the oil compositions for roll in of Example 17 were folded were used as a control and according to the following evaluation criteria I made an evaluation of my mind. The results are shown in Table 6.
Evaluation criteria Very good mouthfeel compared to controls 4 points good mouthfeel compared to controls 3 points comparable mouthiness compared to controls 2 points poor mouthfeel compared to controls 1 point The mouth feel is not very good compared to the control 0 point
The score of each panelist was totaled and comprehensively evaluated according to the following criteria.
15 points or more ((pass)
11 points or more and less than 15 points ○ (pass)
8 points or more and less than 11 points 不合格 (failed)
5 points or more and less than 8 points ▲ (failed)
Less than 5 points × (failed)
Claims (5)
（ａ）Ｌ２Ｕの含有量が１５〜４５質量％である
（ｂ）Ｌ２Ｕの含有量に対するＬＬＵの含有量の質量比（ＬＬＵ／Ｌ２Ｕ）が０．２０〜０．６５である
（ｃ）ＬＵ２の含有量が２５〜４５質量％である
（ｄ）ＬＵ２の含有量に対するＵＬＵの含有量の質量比（ＵＬＵ／ＬＵ２）が０．１５〜０．３０質量％である
（ｅ）ＬＬＬの含有量が３〜１５質量％である
（ｆ）ＵＵＵの含有量が５〜３０質量％である
ただし、Ｌ、Ｕ、Ｌ２Ｕ、ＬＬＵ、ＬＵ２、ＵＬＵ、ＬＬＬおよびはＵＵＵ、以下を意味する。
Ｌ：炭素数１６〜２４の飽和脂肪酸
Ｕ：炭素数１６〜２４の不飽和脂肪酸
Ｌ２Ｕ：グリセロール１分子に２分子のＬと１分子のＵがエステル結合したトリアシルグリセロール
ＬＬＵ：グリセロールの１位または３位に１分子のＵがエステル結合し、残りに２分子のＬがエステル結合したトリアシルグリセロール
ＬＵ２：グリセロール１分子に１分子のＬと２分子のＵがエステル結合したトリアシルグリセロール
ＵＬＵ：グリセロールの２位にＬがエステル結合し、１位および３位にＵがエステル結合したトリアシルグリセロール
ＬＬＬ：グリセロール１分子に３分子のＬがエステル結合したトリアシルグリセロール
ＵＵＵ：グリセロール１分子に３分子のＵがエステル結合したトリアシルグリセロール It is fat and oil composition whose content of trans fatty acid is 5 mass% or less, and fats and oils other than milk fat contained in the fat and oil composition are the following (a), (b), (c), (d), The said oil-and-fat composition which satisfy | fills the conditions of (e) and (f).
(A) L2U content is 15 to 45% by mass (b) Mass ratio of LLU content to L2U content (LLU / L2U) is 0.20 to 0.65 (c) LU2 The content ratio is 25 to 45% by mass (d) The mass ratio of the ULU content to the content of LU 2 (ULU / LU 2) is 0.15 to 0.30% by mass (e) the content of LLL is Content of (f) UUU which is 3-15 mass% is 5-30 mass% However, L, U, L2U, LLU, LU2, ULU, LLL and UUU mean the following.
L: C16-24 saturated fatty acid U: C16-24 unsaturated fatty acid L2U: Glycerol 1 molecule Triacylglycerol LLU in which 2 molecules of L and 1 molecule of U are ester-linked: 1 position of glycerol or 1 position of glycerol Triacylglycerol LU2 in which one molecule of U is ester-linked in the 3 position and the other two molecules of L are ester-linked in the other: Triacylglycerol ULU in which one molecule of L and two molecules of U are ester-linked to one molecule of glycerol L is ester-linked at position 2 and U is ester-linked at position 1 and position 3. Triacylglycerol LLL with 1 molecule of glycerol: Triacylglycerol UUU with 3 molecules of L bound with 1 molecule of glycerol: 3 molecules of glycerol with 1 molecule Triacylglycerol in which U is ester bonded
（ｇ）ラウリン酸含有トリアシルグリセロールの含有量が１．０〜１８質量％である The oil and fat composition according to claim 1, wherein the oil and fat other than milk fat contained in the oil and fat composition further satisfy the following condition (g).
(G) the content of lauric acid-containing triacylglycerol is 1.0 to 18% by mass
（ｈ）構成脂肪酸全量に占める、パルミチン酸（Ｐ）の含有量に対するステアリン酸（Ｓｔ）の含有量の比（Ｓｔ／Ｐ）が、０．１５〜０．５である。 The oil and fat composition according to claim 1, wherein the oil and fat other than milk fat contained in the oil and fat composition further satisfy the following condition (h).
(H) The ratio (St / P) of the content of stearic acid (St) to the content of palmitic acid (P) in the total constituent fatty acids is 0.15 to 0.5.
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