JP6124664B2 - Plastic oil composition - Google Patents

Description

  The present invention relates to a plastic oil / fat composition capable of efficiently obtaining a layered bakery product having good floating without being restricted by oil / fat blending or a manufacturing machine.

Layered bakery products such as Danish pastries, croissants, and pies are widely favored by consumers because they have a unique texture that is flaky and are now a staple in the bakery market.
In the production of such a layered bakery product, it is necessary to form a large number of thin fat layers in the dough. There are two methods for producing layered bakery products: the folding pie method and the paste pie method. Taking the folding pie method as an example, first, dough is obtained by sandwiching sheet-shaped plastic oil between the dough, folding and rolling. A number of thin oil layers are formed inside. This oil and fat layer plays a role in preventing mutual adhesion of the flour dough layer, and in the subsequent baking, it blocks the diffusion of water vapor and carbon dioxide generated from the dough, and as a result, the product expands in layers, making the product flakey Add texture. During baking of the dough, the fats and oils folded in layers are finally melted and absorbed by the dough, and the dough solidifies as the starch in the dough becomes gelatinized and the protein is heat-denatured, resulting in a unique layered structure. It is formed.

  The layered bakery product is required to have a fine and uniform texture in the inner layer and to have a good float and volume, but it is known that a high melting point oil and fat should be used for the sheet-like plastic oil and fat. This is because hard fats and oils with a higher melting point are more difficult to dissolve from the initial stage to the middle stage, and water vapor and carbon dioxide gas are well retained between the fat and oil layers, so that they float better. In Europe and the United States, pie and pastry have a habit of eating immediately after baking or by reheating them in an oven.

  However, in Japan, there is no custom of reheating in the oven as in Europe and the United States, and it is customary to eat the chilled state as it is. The problem remains that the product value is lost.

  Therefore, studies have been conducted to obtain a layered bakery product that has good floating without using high melting point oils and fats. For example, a method of using a water-in-oil emulsion composition for roll-in using a specific emulsifier as a crystal modifier (Patent Document 1), an emulsified oil-fat composition containing dextrin in the range of DE 7 to 30 is used. Method (Patent Document 2), Method of performing solid oil content (SFC) of oil phase at the end of quench plasticization at the time of production of roll-in oil and fat (Patent Document 3), oil or fat or emulsion thereof The method of using the oil-fat composition obtained by pressurizing and crystallizing (Patent document 4) is mentioned.

  However, in the method of Patent Document 1, there is a problem that the flavor expression of the layered bakery product obtained by the savory taste generated from the crystal modifier is impaired. In the method of Patent Document 2, there is a variation in floating in a wide temperature range. Although the effect which can be suppressed was seen, the size of the float was not enough. Moreover, in the method of patent document 3, there exists a problem that the mixing | blending of fats and oils will be restrict | limited, Since the method of patent document 4 is performed under the high voltage | pressure exceeding a normal assumption, the restrictions of equipment etc. were large. .

  Thus, there remains a problem in obtaining a layered bakery product in which the texture of the inner layer is uniform and the float is good without inhibiting the expression of the flavor.

WO2007 / 026466 pamphlet JP-A-9-087657 JP 2008-099603 A JP 2001-238599 A

  Accordingly, an object of the present invention is to obtain a layered bakery product having a good floating efficiency without depending on an emulsifier or the like having an influence on the flavor, and without being restricted by oil blending or a manufacturing machine.

As a result of various studies to solve the above-mentioned problems, the present inventors, among tocopherols originally originally used as naturally-occurring antioxidants, are used in amounts that greatly exceed the amount used as an antioxidant. It has been found that when it is contained in a plastic fat composition, it is possible to obtain a layered bakery product in which the texture of the inner layer is uniform and the float is good without using an emulsifier or the like. The present invention has been completed based on the above findings.
That is, this invention relates to the plastic fat composition characterized by containing 0.06-2 mass% of (delta) tocopherol.
Moreover, it is related with the floating improvement method of a layered bakery product using the plastic fat composition containing 0.06-2 mass% of (delta) tocopherol.

  According to the present invention, it is possible to obtain a layered bakery product having a good floating efficiency without depending on an emulsifier having an influence on the flavor or the like and without being restricted by oil blending or a manufacturing machine.

Hereinafter, the plastic fat composition of the present invention will be described in detail.
The plastic fat composition of the present invention contains 0.06 to 2% by mass of δtocopherol.

  Tocopherol is also known as vitamin E, and there are four types of α, β, γ, and δ depending on the position of the methyl group. In particular, D-α-tocopherol exists widely and universally in nature and is synthesized by photosynthetic organisms such as plants, algae and cyanobacteria. It is widely used as a medicine, food, feed, etc. for treating diseases, supplementing nutrition, and antioxidants for food additives.

Usually, in a plastic fat composition, it is common to add tocopherol about 0.0005-0.02 mass%. The present invention is not α-tocopherol having a strong physiological activity, but a remarkable effect is seen when an amount that is much larger than the amount that is usually used in anticipation of the antioxidant effect is contained mainly in δ-tocopherol. This is what we found.
In addition, tocotrienols are mentioned as those having a structure similar to that of tocopherol and having vitamin E activity, and are often summarized as “tocopherols”, but in the present invention, tocopherol does not contain tocotrienols. However, the plastic fat composition of the present invention does not have any problem that it contains tocotrienol as other components described later.

  In the plastic fat composition of the present invention, the content of δ tocopherol is 0.06 to 2% by mass, preferably 0.07 to 1.5% by mass, more preferably 0.08 to 1% by mass, based on the fat and oil composition. Most preferably, it is 0.09 to 0.5 mass%. If the content of δtocopherol is less than 0.06% by mass, the effect of the present invention cannot be obtained, and if it is more than 2% by mass, δtocopherol becomes saturated and no further effect can be expected. End up.

  In the plastic fat composition of the present invention, the total content of α, β, γ, and δ tocopherol including the δ-tocopherol is preferably 0.08 to 3% by mass based on the plastic fat composition. ˜2 mass% is more preferred, and 0.12 to 1.5 mass% is most preferred. When the total content of α, β, γ, and δ tocopherols is less than 0.08% by mass, the floating effect may not be sufficiently obtained. When the total content exceeds 3% by mass, partial isotopes of tocopherols This is not preferable because flavor deterioration that may be caused by deterioration of the flavor may occur.

In the present invention, of the total tocopherol content, the proportion of δ-tocopherol is preferably 30% by mass or more, more preferably 40% by mass or more, and most preferably 50% by mass or more. . When the content of δ-tocopherol is less than 30% by mass, the effects of the present invention may not be sufficiently obtained, which is not preferable.
On the other hand, the proportion of α-tocopherol in the total content of the tocopherol is preferably 17% by mass or less, more preferably 15% by mass or less, and most preferably 14% by mass or less. α-tocopherol is the most abundant in nature and has a strong physiological activity as vitamin E. However, the improvement of floating in bakery products, which is an effect of the present invention, acts in an inhibitory manner.
The ratio of β tocopherol and γ tocopherol in the total content of α, β, γ, and δ tocopherols is not particularly limited as long as the ratio of α tocopherol and δ-tocopherol is within the above range, and can be determined as appropriate. .

Next, the fats and oils that can be used in the plastic fat composition of the present invention will be described.
The fats and oils that can be used in the oil phase of the plastic fat composition of the present invention are not particularly limited. For example, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil Sunflower oil, safflower oil, beef fat, milk fat, pork fat, cacao fat, shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil and other vegetable oils, animal fats and oils, hydrogenation, fractionation and Processed fats and oils subjected to one or more treatments selected from transesterification can be used. In the present invention, these fats and oils can be used alone or in combination of two or more.

  In the plastic fat composition of the present invention, the SFC (solid fat content) of the blended oil used in the oil phase is preferably 20 to 60% at 10 ° C, 10 to 40% at 20 ° C, more preferably 20 to 20 at 10 ° C. 50%, 10-25% at 20 ° C. When the SFC is less than 20% at 10 ° C. or less than 10% at 20 ° C., it is difficult to obtain a bakery product having a good float as a plastic fat composition, especially for roll-in as described later. On the other hand, if the SFC exceeds 60% at 10 ° C. or exceeds 40% at 20 ° C., the extensibility tends to deteriorate, and the plastic fat composition is difficult to obtain plasticity in a wide temperature range.

  The above SFC is measured as follows. That is, the blended oil is kept at 60 ° C. for 30 minutes, the fats and oils are completely melted, and kept at 0 ° C. for 30 minutes to solidify. Furthermore, it hold | maintains at 25 degreeC for 30 minutes, performs tempering, and hold | maintains at 0 degreeC after that for 30 minutes. SFC is measured after keeping this at each measurement temperature of SFC for 30 minutes.

The ratio of the oil phase in the plastic fat composition of the present invention is preferably 50 to 98% by mass, more preferably 70 to 95% by mass.
The ratio of the aqueous phase in the plastic fat composition of the present invention is preferably 2 to 50% by mass, more preferably 5 to 30% by mass.

The plastic fat composition of the present invention preferably contains substantially no emulsifier. Some emulsifiers have the effect of improving the floating of bakery products and are widely used as needed, but in recent years, products using emulsifiers have been refrained from consumers. In addition, it is not preferable in terms of flavor. In the present invention, a bakery product having good floating can be obtained without using an emulsifier.
In addition, the fact that it does not substantially contain an emulsifier means that no emulsifier is intentionally added as a raw material for the plastic fat composition, and there is a problem until the emulsifier is inevitably slightly contained in the plastic fat composition. And not. Specifically, the content of the emulsifier is 0.1% by mass or less based on the plastic fat composition.

  Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, stearoyl calcium lactate, stearoyl sodium lactate, Examples include polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin and the like.

  Examples of other components that can be contained in the plastic fat composition of the present invention include, for example, thickening stabilizers, salting agents such as sodium chloride and potassium chloride, acidulants, milk, milk, skim milk, whey powder and butter.・ Milk and dairy products such as cream, natural cheese and processed cheese, milk proteins such as casein, sugars and sugar alcohols, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel, and red yeast rice pigment, tea Antioxidants such as extracts, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavorings, seasonings, food preservatives, shelf life improvers, fruit, fruit juice, coffee, nut paste, spices, Examples include food materials and food additives such as cacao mass, cocoa powder, cereals, beans, vegetables, meats, and seafood.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like, and one or more selected from these can be used.
Although there is no restriction | limiting in particular in content of the said thickening stabilizer, Preferably it is 0-10 mass% in the plastic oil-fat composition of this invention, More preferably, it is 0-5 mass%. Moreover, in the plastic fat composition of this invention, if the said thickening stabilizer is not required, it is not necessary to use a thickening stabilizer.

Next, the manufacturing method of the plastic fat composition of this invention is demonstrated.
In the plastic fat composition of the present invention, the fat is first heated to about 60 ° C. and dissolved, and the above-mentioned tocopherol and, if necessary, other components are added thereto to prepare an oil phase. Subsequently, when an aqueous phase is included, an aqueous phase in which other components are added to water is prepared, and then the aqueous phase is added to the oil phase and mixed.

  Here, the addition of tocopherol is such that the content of δ tocopherol in the plastic fat composition is 0.06 to 2 mass%, preferably 0.07 to 1.5 mass%, more preferably 0.08 to 1 mass%. The most preferable step is 0.09 to 0.5% by mass. The tocopherol has a total content of α, β, γ, and δ tocopherol in the plastic fat composition of 0.08 to 3% by mass, particularly 0.1 to 2% by mass, especially 0.12 to 1.5% by mass. It is preferable to add so that it becomes. The tocopherol has a ratio of α tocopherol in the total content of α, β, γ, and δ tocopherols of 17% by mass or less, particularly 15% by mass or less, particularly 14% by mass or less, and the ratio of δ tocopherol is 30% by mass or more. In particular, it is preferable to add so that it may become 40 mass% or more, especially 50 mass% or more.

  It is desirable to sterilize the mixture. The sterilization method may be a batch method in a tank, or a continuous method using a plate heat exchanger or a scraping heat exchanger. The sterilization temperature is preferably 80 to 100 ° C, more preferably 80 to 95 ° C, and most preferably 80 to 90 ° C. Thereafter, if necessary, preliminary cooling is performed to such an extent that fat crystals do not precipitate. The precooling temperature is preferably 40 to 60 ° C, more preferably 40 to 55 ° C, and most preferably 40 to 50 ° C.

  Next, quenching plasticization is performed. This rapid plasticization is performed by using a continuous continuous scraping tubular cooler (A unit) such as a combinator, a bottor, a perfector, and a chemeter, a plate heat exchanger, or a diamond cooler of an open type cooler. And a combination of compressors. By performing this rapid cooling plasticization, an oil and fat composition having plasticity is obtained.

After quenching plasticization using these devices, a kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used.
Moreover, in any manufacturing process at the time of manufacturing the plastic fat composition of the present invention, nitrogen, air, or the like may or may not be included.

  The obtained plastic fat composition of the present invention may be either a margarine type or a shortening type, and when emulsified, the emulsified form is a water-in-oil type, an oil-in-water type, or a double emulsion type. Either is fine.

  The plastic fat composition of the present invention can be used for kneading and roll-in in the production of layered bakery products such as Danish pastries, pies, and croissants because a layered bakery product with good floating can be obtained. it can.

  In particular, the plastic fat composition of the present invention is preferably used for roll-in. When it is used for roll-in, it may have a sheet shape, block shape, columnar shape, rectangular parallelepiped shape or the like. Preferred sizes for each shape are: sheet form: 50 to 1000 mm long, 50 to 1000 mm wide, 1 to 50 mm thick, block form: 50 to 1000 mm long, 50 to 1000 mm wide, 50 to 500 mm thick, columnar: It has a diameter of 1 to 25 mm, a length of 5 to 100 mm, a rectangular parallelepiped: a length of 5 to 50 mm, a width of 5 to 50 mm, and a height of 5 to 100 mm.

  Moreover, the usage-amount of the plastic fat composition of this invention in the said use changes with use uses, and is not specifically limited.

Finally, a method for improving the float of the layered bakery product of the present invention will be described.
The method for improving the float of a layered bakery product of the present invention uses a plastic fat composition containing 0.06 to 2% by mass of δ tocopherol, and is preferably used as a roll-in fat.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

<Manufacture of transesterified oil and fat A>
Non-selective transesterification of palm fractionated soft oil with an iodine value of 55 using sodium methylate as a catalyst, followed by bleaching (3% white clay, 85 ° C., reduced pressure of 0.93 kPa or less), deodorization (250 ° C. For 60 minutes, under a reduced pressure of 5% and 0.4 kPa or less), to obtain a transesterified oil A.

[Example 1]
(Preparation of Roll-in Plastic Oil Composition)
An oil phase obtained by dissolving and mixing 0.1 parts by mass of Tocopherol A (manufactured by Tama Seikagaku Co., Ltd., trade name “Emix D”) with 80.9 parts by mass of transesterified fat / oil, 1 part by mass of sodium chloride, and 18 parts by mass of water A pre-emulsion emulsified with an aqueous phase consisting of the above was quenched and plasticized at a cooling rate of −30 ° C./min to obtain a margarine type plastic fat composition A for roll-in.
The tocopherol in the obtained plastic fat composition A was analyzed by high performance liquid chromatography. The tocopherol content was 0.101% by mass, and the isotope ratio was α: β: γ: δ = 14: 2: 2: 82.
Moreover, SFC (solid fat content) of the oil phase of the obtained plastic fat composition A was 43% at 10 ° C and 22.9% at 20 ° C.

(Bakery test)
Using the obtained plastic oil-and-fat composition A for roll-in, a pie was produced by the following formulation and production method, and the float of the baked pie, the inner layer state and flavor of the pie were evaluated according to the following evaluation criteria. The results are shown in Table 1 below.
<Piece formulation>
Powerful powder 50 parts by weight Reinforced powder 50 parts by weight Whole egg 10 parts by weight Salt 1.0 parts by weight Kneaded fats and oils (butter) 5 parts by weight water 49 parts by weight Plastic oil composition for roll-in A 80 parts by weight

<Pie making method>
After mixing raw materials other than the roll-in plastic fat composition A with a vertical mixer at a low speed of 2 minutes and a medium speed of 3 minutes, the dough was retarded overnight in a refrigerator at 5 ° C. Place the plastic oil / fat composition A for roll-in on this dough, roll-in (4 folds, 2 folds, 2 folds) by a regular method, roll to 3 mm, pickle with a picket roller, and then mold (20 mm long x horizontal) 30 mm × thickness 3 mm) and fired.

<Evaluation criteria for puffing (puffing)>
With respect to the value obtained by dividing the thickness of the pie after baking by the thickness of the dough before baking, the average value of 10 baked products was calculated and evaluated in the following five stages.
◎ +: 12 or more ◎: 11.5 or more to less than 12 ○: 11 or more to less than 11.5 Δ: 10 or more to less than 11 ×: less than 10

<Evaluation criteria for inner layer state of pie>
The inner layer state of the pie after baking was evaluated in the following four stages.
◎: Very good ○: Good △: Somewhat bad ×: Bad

<Evaluation of flavor>
The pie after baking was subjected to sensory evaluation according to the following evaluation criteria by 10 panelists, and the total score of the 10 panelists was set as the evaluation score, and the results are shown in Table 1 as follows.
38-50 points: ◎, 26-37 points: ◯, 14-25 points: Δ, 13 points or less: ×
5 points ... very tasty.
3 points ... The flavor is good.
1 point: Slightly poor flavor and slight miscellaneous taste.
0 point: Flavor is poor, and there is a taste.

[Example 2]
An oil phase obtained by dissolving and mixing 0.05 parts by mass of tocopherol A 0.1 parts by mass and tocopherol B (trade name “E Oil Gold 80-S”, manufactured by Riken Vitamin Co., Ltd.) A preliminary emulsion emulsified with 1 part by mass of sodium chloride and an aqueous phase composed of 18 parts by mass of water was rapidly cooled and plasticized at a cooling rate of −30 ° C./min to obtain a margarine type plastic fat composition for roll-in B.
The tocopherol in the obtained plastic fat composition B was analyzed by high performance liquid chromatography. The tocopherol content was 0.138% by mass, and the isotope ratio was α: β: γ: δ = 10.6: 1. 8: 13.7: 73.9.
Moreover, SFC (solid fat content) of the oil phase of the obtained plastic fat composition A was 43% at 10 ° C and 22.9% at 20 ° C.

Subsequently, a bakery test was conducted and evaluated in the same manner as in Example 1 except that the plastic fat composition B was used in place of the plastic fat composition A. The results are shown in [Table 1].

[Example 3]
A margarine-type plastic oil-and-fat composition C for roll-in was obtained in the same manner as in Example 1 except that the transesterified fat / oil A was changed to 80.7 parts by mass and the tocopherol A was changed to 0.3 parts by mass.
When the tocopherol in the obtained plastic fat composition C was analyzed by high performance liquid chromatography, the tocopherol content was 0.263% by mass and the isotope ratio was α: β: γ: δ = 5.4: 0. 8: 0.8: 93.1.
Moreover, SFC (solid fat content) of the oil phase of the obtained plastic fat composition A was 43% at 10 ° C and 22.9% at 20 ° C.
Subsequently, a bakery test was conducted and evaluated in the same manner as in Example 1 except that the plastic fat composition C was used in place of the plastic fat composition A. The results are shown in [Table 1].

[Example 4]
A margarine type plastic fat composition D for roll-in was obtained in the same manner as in Example 1 except that the transesterified fat A was 80.5 parts by mass and the tocopherol A was 0.5 parts by mass.
When the tocopherol in the obtained plastic fat composition D was analyzed by high performance liquid chromatography, the tocopherol content was 0.425% by mass and the isotope ratio was α: β: γ: δ = 3.3: 0. 5: 0.5: 95.7.
Moreover, SFC (solid fat content) of the oil phase of the obtained plastic fat composition A was 43% at 10 ° C and 22.9% at 20 ° C.
Subsequently, a bakery test was conducted and evaluated in the same manner as in Example 1 except that the plastic fat composition D was used instead of the plastic fat composition A. The results are shown in [Table 1].

[Example 5]
To 80.75 parts by mass of transesterified fat / oil A 0.05 parts by mass of tocopherol A, 0.1 parts by mass of tocopherol B, 0.1 parts by mass of tocopherol C (trade name “RIKEN E Oil Super 60” manufactured by Riken Vitamin Co., Ltd.) A pre-emulsion obtained by emulsifying a mixed oil phase and an aqueous phase composed of 1 part by mass of sodium chloride and 18 parts by mass of water is rapidly cooled and plasticized at a cooling rate of -30 ° C / min, and a margarine type plastic fat composition for roll-in. Product E was obtained.
The tocopherol in the obtained plastic fat composition E was analyzed by high performance liquid chromatography. The tocopherol content was 0.190% by mass, and the isotope ratio was α: β: γ: δ = 8.5: 2. 2: 36.8: 52.6.
Moreover, SFC (solid fat content) of the oil phase of the obtained plastic fat composition A was 43% at 10 ° C and 22.9% at 20 ° C.
Subsequently, a bakery test was conducted and evaluated in the same manner as in Example 1 except that the plastic fat composition E was used in place of the plastic fat composition A. The results are shown in [Table 1].

[Example 6]
Preliminary emulsified oil phase obtained by dissolving and mixing 0.11 part by mass of tocopherol B and 0.11 part by mass of tocopherol C in 80.78 parts by mass of transesterified oil and fat, and 1 part by mass of sodium chloride and 18 parts by mass of water The emulsion was quenched and plasticized at a cooling rate of −30 ° C./min to obtain a margarine type plastic fat composition F for roll-in.
The tocopherol in the obtained plastic fat composition F was analyzed by high performance liquid chromatography. The tocopherol content was 0.162% by mass, and the isotope ratio was α: β: γ: δ = 10.0: 2. 7: 47.3: 40.1.
Moreover, SFC (solid fat content) of the oil phase of the obtained plastic fat composition A was 43% at 10 ° C and 22.9% at 20 ° C.
Subsequently, a bakery test was conducted and evaluated in the same manner as in Example 1 except that the plastic fat composition F was used instead of the plastic fat composition A. The results are shown in [Table 1].

[Example 7]
Tocopherol B 0.2 parts by mass, tocopherol C 0.3 parts by mass, tocopherol D (trade name “RIKEN E Oil 600”, manufactured by Riken Vitamin Co., Ltd.) 0.1 parts by mass are dissolved and mixed in 80.4 parts by mass of the transesterified fat A8. A pre-emulsified product obtained by emulsifying the obtained oil phase and an aqueous phase composed of 1 part by mass of sodium chloride and 18 parts by mass of water is rapidly cooled and plasticized at a cooling rate of -30 ° C / min, and a margarine type plastic fat composition for roll-in. G was obtained.
When the tocopherol in the obtained plastic fat composition G was analyzed by high performance liquid chromatography, the tocopherol content was 0.392% by mass and the isotope ratio was α: β: γ: δ = 6.2: 2. 2: 52.6: 38.9.
Moreover, SFC (solid fat content) of the oil phase of the obtained plastic fat composition A was 43% at 10 ° C and 22.9% at 20 ° C.
Subsequently, a bakery test was conducted and evaluated in the same manner as in Example 1 except that the plastic fat composition G was used instead of the plastic fat composition A. The results are shown in [Table 1].

[Example 8]
Preliminary emulsified oil phase in which 0.06 parts by mass of tocopherol A and 0.03 parts by mass of tocopherol B were dissolved and mixed in 80.91 parts by mass of transesterified fat and oil, and an aqueous phase consisting of 1 part by mass of sodium chloride and 18 parts by mass of water The emulsion was subjected to rapid plasticization at a cooling rate of −30 ° C./min to obtain a margarine type plastic fat composition H for roll-in.
When the tocopherol in the obtained plastic fat composition H was analyzed by high performance liquid chromatography, the tocopherol content was 0.091% by mass and the isotope ratio was α: β: γ: δ = 15.9: 2. 5: 13.4: 68.2.
Moreover, SFC (solid fat content) of the oil phase of the obtained plastic fat composition A was 43% at 10 ° C and 22.9% at 20 ° C.
Subsequently, a bakery test was conducted and evaluated in the same manner as in Example 1 except that the plastic fat composition H was used in place of the plastic fat composition A. The results are shown in [Table 1].

[Comparative Example 1]
An oil phase in which 0.5 parts by mass of glycerin monofatty acid ester and 0.5 parts by mass of lecithin were dissolved and mixed with 80 parts by mass of transesterified fat / oil A water phase consisting of 1 part by mass of sodium chloride and 18 parts by mass of water was emulsified. The pre-emulsion was rapidly cooled and plasticized at a cooling rate of −30 ° C./min to obtain a margarine type roll-in plastic fat composition I.
When the tocopherol in the obtained plastic fat composition I was analyzed by high performance liquid chromatography, the tocopherol content was 0.02% by mass, and the isotope ratio was α: β: γ: δ = 70: 10: 10: 10.
Moreover, SFC (solid fat content) of the oil phase of the obtained plastic fat composition A was 43% at 10 ° C and 22.9% at 20 ° C.
Subsequently, a bakery test was conducted and evaluated in the same manner as in Example 1 except that the plastic fat composition I was used instead of the plastic fat composition A. The results are shown in [Table 1].

[Comparative Example 2]
A pre-emulsion obtained by emulsifying 81 parts by mass of transesterified fat / oil with an oil phase, 1 part by mass of sodium chloride and 18 parts by mass of water is rapidly cooled and plasticized at a cooling rate of −30 ° C./min, and a margarine type roll In-plastic oil / fat composition J was obtained.
When the tocopherol in the obtained plastic fat composition J was analyzed by high performance liquid chromatography, the tocopherol content was 0.02% by mass, and the isotope ratio was α: β: γ: δ = 70: 10: 10: 10.
Moreover, SFC (solid fat content) of the oil phase of the obtained plastic fat composition A was 43% at 10 ° C and 22.9% at 20 ° C.
Subsequently, a bakery test was conducted and evaluated in the same manner as in Example 1 except that the plastic fat composition J was used in place of the plastic fat composition A. The results are shown in [Table 1].

[Comparative Example 3]
Preliminary emulsified oil phase prepared by dissolving and mixing 0.065 parts by mass of tocopherol C and 0.065 parts by mass of tocopherol D in 80.87 parts by mass of transesterified fat and oil, and 1 part by mass of sodium chloride and 18 parts by mass of water The emulsion was quenched and plasticized at a cooling rate of −30 ° C./min to obtain a margarine type plastic fat composition K for roll-in.
When the tocopherol in the obtained plastic fat composition K was analyzed by high performance liquid chromatography, the tocopherol content was 0.094% by mass and the isotope ratio was α: β: γ: δ = 19.6: 3. 8: 49.5: 27.1.
Moreover, SFC (solid fat content) of the oil phase of the obtained plastic fat composition A was 43% at 10 ° C and 22.9% at 20 ° C.
Subsequently, a bakery test was conducted and evaluated in the same manner as in Example 1 except that the plastic fat composition K was used in place of the plastic fat composition A. The results are shown in [Table 1].

[Comparative Example 4]
It consists of an oil phase obtained by dissolving and mixing 0.035 parts by mass of tocopherol B, 0.035 parts by mass of tocopherol C, 0.035 parts by mass of tocopherol D, 80 parts by mass of transesterified fat and oil A, 1 part by mass of sodium chloride, and 18 parts by mass of water. The preliminary emulsion emulsified with the aqueous phase was quenched and plasticized at a cooling rate of −30 ° C./min to obtain a margarine type oil-in-fat composition L for roll-in.
The tocopherol in the obtained plastic fat composition L was analyzed by high performance liquid chromatography. The tocopherol content was 0.086% by mass, and the isotope ratio was α: β: γ: δ = 19.6: 3. 7: 44.3: 32.5.
Moreover, SFC (solid fat content) of the oil phase of the obtained plastic fat composition A was 43% at 10 ° C and 22.9% at 20 ° C.
Subsequently, a bakery test was conducted and evaluated in the same manner as in Example 1 except that the plastic fat composition L was used instead of the plastic fat composition A. The results are shown in [Table 1].

[Comparative Example 5]
It consists of an oil phase in which 0.05 parts by mass of tocopherol A, 0.01 parts by mass of tocopherol B and 0.01 parts by mass of tocopherol C are dissolved and mixed in 80.93 parts by mass of transesterified fat / oil A, 1 part by mass of sodium chloride and 18 parts by mass of water. The preliminary emulsion emulsified with the aqueous phase was quenched and plasticized at a cooling rate of −30 ° C./min to obtain a margarine type oil-in-fat composition M for roll-in.
When the tocopherol in the obtained plastic fat composition M was analyzed by high performance liquid chromatography, the tocopherol content was 0.074% by mass, and the isotope ratio was α: β: γ: δ = 19.5: 3. 0: 12.0: 65.5.
Moreover, SFC (solid fat content) of the oil phase of the obtained plastic fat composition A was 43% at 10 ° C and 22.9% at 20 ° C.
Subsequently, a bakery test was conducted and evaluated in the same manner as in Example 1 except that the plastic fat composition M was used in place of the plastic fat composition A. The results are shown in [Table 1].

[Comparative Example 6]
A preliminary emulsion obtained by emulsifying an oil phase obtained by dissolving and mixing 0.15 parts by mass of tocopherol D with 80.85 parts by mass of transesterified fat and oil, and an aqueous phase composed of 1 part by mass of sodium chloride and 18 parts by mass of water is -30 ° C. Was quenched and plasticized at a cooling rate of 1 min / min to obtain a margarine type oil-in-fat composition N for roll-in.
When the tocopherol in the obtained plastic fat composition N was analyzed by high performance liquid chromatography, the tocopherol content was 0.107% by mass and the isotope ratio was α: β: γ: δ = 21.0: 3. 4: 50.6: 25.0.
Moreover, SFC (solid fat content) of the oil phase of the obtained plastic fat composition A was 43% at 10 ° C and 22.9% at 20 ° C.
Subsequently, a bakery test was conducted and evaluated in the same manner as in Example 1 except that the plastic fat composition N was used in place of the plastic fat composition A. The results are shown in [Table 1].

Claims (5)

containing δ-tocopherol 0.07-1.5 mass%,
the total content of α, β, γ, δ tocopherol is 0.1-2% by mass,
Of the total content of α, β, γ, and δ tocopherols, the proportion of α tocopherol is 17% by mass or less, the proportion of δ tocopherol is 30% by mass or more,
A plastic oil and fat composition for roll-in, characterized by containing substantially no emulsifier.   The plastic fat composition according to claim 1, comprising 0.09 to 0.5 mass% of δ tocopherol. The plastic fat composition according to claim 1 or 2 , which contains 70 to 95% by mass of an oil phase and 5 to 30% by mass of an aqueous phase. The SFC (solid fat content) of the oil phase is 20 to 60% at 10 ° C and 10 to 40% at 20 ° C. The plastic fat composition according to any one of claims 1 to 3 . It contains 0.07 to 1.5% by mass of δ tocopherol, the total content of α, β, γ, and δ tocopherol is 0.1 to 2% by mass, and among the total content of α, β, γ, and δ tocopherols, A method for improving floatation of a bakery using a plastic oil composition for roll-in , wherein the proportion of α-tocopherol is 17% by mass or less and the proportion of δ-tocopherol is 30% by mass or more, and contains substantially no emulsifier.