JP6719938B2 - Plastic oil/fat composition and food to which the plastic oil/fat composition is added - Google Patents

Description

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

Conventionally, various plastic oil and fat compositions to be added to foods such as baked goods have been developed, and the plastic oil and fat composition can be added to breads of baked goods such as breads and confectionery to make breads. It is required to impart various properties such as dryness, elasticity, resistance to lumps, and crispness to baked products such as sweets and confectionery.

Patent Document 1 discloses a plastic oil/fat composition containing 1% (w/w) or more of trehalose in an aqueous phase. According to the plastic oil/fat composition, breads and confectioneries are disclosed. It is described that it does not become a lump and improves the elasticity of breads.

Patent Document 2 contains a predetermined amount of an edible oil/fat, an emulsifier, and a humectant, and has an unsaturated fatty acid residue of 75% or more with respect to all fatty acid residues constituting the edible oil/fat. An oil/fat composition is disclosed, and it is described that bread obtained by blending the plastic oil/fat composition with bread dough is excellent in the evaluation of citri.

JP, 2002-153208, A JP-A-2005-48

However, although the plastic oil/fat composition of Patent Document 1 can impart a certain degree of elasticity to the breads and the resistance to lumps, it has room for improvement in its elasticity and also imparts citri. In that respect, it is not enough.

In addition, the plastic oil composition of Patent Document 2 has room for improvement in terms of giving shirit to breads and confectioneries, and is sufficient in terms of imparting elasticity and good crispness. is not.

On the other hand, baked products such as breads and confectioneries are required to have a soft texture, while soft products are liable to be crushed in distribution, so that elasticity is also required from this viewpoint.

The present invention has been made in view of the above circumstances, to baked products such as breads and confectionery, excellent citrus, elasticity, less lumpy, plastic fats and oils that can impart good crispness It is an object to provide a composition and a food product to which such a plastic fat composition is added.

The inventors of the present invention have adjusted the total amount of oleic acid bonded to the 2-position of triglyceride and the amount of saturated fatty acid in the plastic oil composition to a predetermined amount, so that baked products such as breads and confectionery can be obtained. In addition, they have found that it is possible to impart excellent adhesion, elasticity, resistance to lumps, and good crispness, and have completed the present invention. More specifically, the present invention provides the following.

(1) A plastic fat composition,
The total mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic oil/fat composition is 27 to 57 mass% with respect to the total mass of the fatty acids bonded to the 2-position of the triglyceride contained in the plastic oil/fat composition. And the content of the constituent fatty acid that is a saturated fatty acid is 27 to 55 mass% with respect to the mass of the constituent fatty acid of the whole oil and fat.

(2) The total content of the SSU-type triglyceride and the USU-type triglyceride with respect to the total content of the 2 saturated-1 unsaturated type triglyceride and the 1 saturated-2 unsaturated type triglyceride is 0.30 to 0. The plastic fat composition according to (1), which is 60.

(3) further containing polyglycerin condensed ricinoleic acid ester,
Among all the polyglycerin condensed ricinoleic acid esters contained in the plastic oil and fat composition, the mass of the polyglycerin condensed ricinoleic acid ester in which the degree of polymerization of glycerin is 4 to 6 is the largest, in (1) or (2). The plastic oil/fat composition described.

(4) The plastic fat composition according to any one of (1) to (3), further containing a thickening polysaccharide.

(5) The plastic fat composition according to any one of (1) to (4), further containing a glycerin organic acid fatty acid ester.

(6) The plastic oil/fat composition according to any one of (1) to (5), which is for baking confectionery.

(7) A food to which the plastic oil/fat composition according to any one of (1) to (6) is added.

According to the present invention, to a baked product such as breads and confectionery, a plastic oil and fat composition capable of imparting excellent citri, elasticity, difficulty in lumping, and crispness, and such a plastic oil and fat composition It is possible to provide a food product to which a product is added.

Hereinafter, embodiments of the present invention will be described, but the present invention is not limited thereto.

<Plastic oil/fat composition>
In the plastic oil/fat composition of the present invention, the total mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic oil/fat composition is equal to the total mass of the fatty acids bonded to the 2-position of the triglyceride contained in the plastic oil/fat composition. On the other hand, the content is 27 to 57% by mass, and the content of the constituent fatty acid that is a saturated fatty acid is 27 to 55% by mass with respect to the mass of the constituent fatty acid of the whole oil and fat. Due to this, the plastic oil composition of the present invention can impart excellent citration, elasticity, difficulty in lumping, and good crispness to a baked product. In the present specification, “damage” means that when the baked product to which the plastic oil/fat composition is added is eaten, the baked product binds in the mouth like a dumpling.

Oleic acid bonded to the 2-position of triglyceride forms a strain in the molecular structure, and tends to be an obstacle to the molecular structure during rotational movement. Therefore, the molecules of each triglyceride in the oil and fat are less likely to come close to each other, and the crystallization is difficult. As a result, during slow cooling, a crystallized portion (solid) and an amorphous portion (liquid) are likely to be mixed (solid-liquid separation). It is speculated that the plastic oil/fat composition of the present invention improves the citration of baked products such as breads and confectionery. On the other hand, when the mass of oleic acid bonded to the 2-position of triglyceride is too large, the crystallization due to the molecular structure is inhibited and the amount of oleic acid in the fat and oil is relatively large, as described above. However, the amount of non-crystalline portions increases, the elasticity of baked products such as breads and confectioneries decreases, and it becomes easy to become lumps, resulting in poor crispness. On the other hand, when the mass of oleic acid bonded to the 2-position of triglyceride is too small, the influence of the inhibition of crystallization due to the molecular structure is small, and the amount of oleic acid in fats and oils is relatively small. The amount of waste increases, which reduces the risk of baking of baked goods such as breads and confectioneries. Further, in the fat and oil in the plastic fat composition, the content of the constituent fatty acid that is a saturated fatty acid is too large or too small, if the baked product such as breads and confectioneries has the citration, elasticity and lumps. Difficulty and crispness will decrease. The plastic oil/fat composition of the present invention is capable of imparting excellent citration, elasticity, resistance to lumps, and good crispness to baked products such as breads and confectionery. It is presumed that this is because there is a good balance between the amounts of oleic acid and saturated fatty acid bonded to the 2-position of the triglyceride.

(Oil and fat)
In the plastic oil/fat composition of the present invention, the total mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic oil/fat composition is based on the total mass of the fatty acids bonded to the 2-position of the triglyceride contained in the plastic oil/fat composition. If it is 27 to 57% by mass, it is not particularly limited, but in baked products such as breads and confectioneries, the fats and oils are in a molten state during baking, and then the fats and oils are crystallized when placed at room temperature. The texture of the fired product greatly depends on the crystalline state. In other words, fats and oils that are wholly crystallized cannot give citrate to the baked product. On the other hand, after melting, if the fats and oils are in a state of solid-liquid separation, it is possible to add citrate to the baked product. Then, as described above, the triglyceride having oleic acid bonded at the 2-position is difficult to crystallize, so that it becomes a solid-liquid separated state, and it is possible to add citri to the baked product. As described above, when the amount of oleic acid bonded to the 2-position of triglyceride is large, the citric acid content of the baked product to which the plastic oil composition containing it is added is improved. The total mass of oleic acid bonded to the position is preferably 30% by mass or more, and 35% by mass or more with respect to the total mass of the fatty acids bonded to the 2-position of the triglyceride contained in the plastic fat composition. Is more preferable, 40% by mass or more is more preferable, 45% by mass or more is still more preferable, and 50% by mass or more is most preferable. On the other hand, if the amount of oleic acid bonded to the 2-position of triglyceride is too large, the amount of non-crystalline fats and oils will be too large, and the elasticity and crispness of the obtained baked product will decrease, and lumps will easily occur. As described above, since the elasticity of the baked product to which the plastic oil/fat composition is added, the fragility, and the crispness are further improved, the total mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic oil/fat composition is improved. Is preferably 55% by mass or less, more preferably 50% by mass or less, and 43% by mass or less with respect to the total mass of the fatty acids bonded to the 2-position of the triglyceride contained in the plastic fat composition. It is more preferable that the amount is 38% by mass or less, still more preferably 38% by mass or less, and most preferably 32% by mass or less.

In the present specification, “S” means a saturated fatty acid that constitutes fats and oils, and “U” means an unsaturated fatty acid that constitutes fats and oils. Further, the 1, 2, and 3 positions of triglyceride mean the positions where the constituent fatty acids are bound.

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

The unsaturated fatty acid U, which is a constituent fatty acid in the fat and oil of the present invention, is not particularly limited, and examples thereof include myristoleic acid (14:1), palmitoleic acid (16:1), hiragonic acid (16:3), and olein. Acid (18:1), linoleic acid (18:2), linolenic acid (18:3), eicosenoic acid (20:1), erucic acid (22:1), ceracoleic acid (24:1) and the like. .. Regarding the numerical notation in parentheses for the above unsaturated fatty acid, the left side is the carbon number of the fatty acid, and the right side is the double bond number. The unsaturated fatty acids U, which are the constituent fatty acids in the fats and oils of the present invention, may be the same unsaturated fatty acids or different unsaturated fatty acids.

The constituent fatty acids at the 1- and 3-positions of the triglyceride having oleic acid bonded at the 2-position may be either saturated fatty acids or unsaturated fatty acids. Examples of the triglyceride in which the 2-position is oleic acid include, but are not particularly limited to, SOS type triglyceride, SOU type triglyceride, UOU type triglyceride and the like. In addition, "O" means oleic acid which is a constituent fatty acid of triglyceride. Since the calcined product can be imparted with excellent citration, elasticity, resistance to lumps, and good crispness, the constituent fatty acid at the 1-position or 3-position of the triglyceride having oleic acid bonded at the 2-position is a saturated fatty acid. When it is, it is preferable that it is a C4-C24 saturated fatty acid. When the constituent fatty acid at the 1-position or 3-position of the triglyceride having oleic acid bonded at the 2-position is an unsaturated fatty acid, an unsaturated fatty acid having 18 carbon atoms (oleic acid (18:1), linoleic acid (18:2) , Linolenic acid (18:3), etc., and unsaturated fatty acids having 20 carbon atoms are preferred. When the constituent fatty acids at the 1-position or 3-position of the triglyceride having oleic acid bonded at the 2-position are saturated fatty acids and unsaturated fatty acids, the above-mentioned saturated fatty acids (saturated fatty acids having 4 to 24 carbon atoms) and unsaturated fatty acids (carbon It is preferably an unsaturated fatty acid having a number of 18 (oleic acid (18:1), linoleic acid (18:2), linolenic acid (18:3), etc.), an unsaturated fatty acid having a carbon number of 20).

In the plastic oil/fat composition of the present invention, the content of the constituent fatty acid that is a saturated fatty acid is not particularly limited as long as it is 27 to 55 mass% with respect to the mass of the constituent fatty acid of the entire oil and fat, but as described above, it is in the second position. The triglyceride to which oleic acid is bound does not easily form crystals, but by adjusting the content of the constituent fatty acid that is a saturated fatty acid in balance with the amount of the triglyceride to which oleic acid is bound to the 2-position, It is possible to control the crystals, and it is possible to improve the dryness, elasticity, lumplessness, and crispness of the baked product to which the plastic oil/fat composition is added. From this viewpoint, the content of the constituent fatty acid that is a saturated fatty acid is preferably 30 to 52 mass%, more preferably 33 to 50 mass%, and more preferably 37 to 52 mass% with respect to the mass of the constituent fatty acid of the whole fat and oil. ˜48% by mass is more preferred, and 40 to 46% by mass is most preferred.

In the plastic fat composition of the present invention, the total content of the SSU type triglyceride and the USU type triglyceride with respect to the total content of the 2 saturated-1 unsaturated type triglyceride and the 1 saturated-2 unsaturated type triglyceride in the whole fat and oil, Although not particularly limited, the mass ratio is preferably 0.30 to 0.60, and more preferably 0.35 to 0.55, in order to further improve the citric acidity and elasticity of the obtained fired product. It is more preferably 0.40 to 0.50, still more preferably 0.42 to 0.48.

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

In the present invention, the analysis of the constituent fatty acids of triglyceride is carried out by gas chromatography (standard oil and fat analysis test method (Japan Petroleum Institute of Japan), “2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatography method). )” and “Recommended 2-2013 2-position fatty acid composition”). The "total mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic oil composition" with respect to the total mass of fatty acids bonded to the 2-position of the triglyceride contained in the plastic oil composition is measured by this method. However, the amount thereof is substantially the same as the "total content of triglyceride having oleic acid bonded at the 2-position with respect to the total mass of the fat or oil". That is, in the present invention, "the total mass of the oleic acid bonded to the 2-position of the triglyceride contained in the plastic oil/fat composition with respect to the total mass of the fatty acids bonded to the 2-position of the triglyceride contained in the plastic oil/fat composition" is " It may be replaced with the “total content of triglyceride having oleic acid bonded at the 2-position with respect to the total mass of the fat and oil”.

(Polyglycerin condensed ricinoleic acid ester)
The plastic oil/fat composition of the present invention may or may not further contain a polyglycerin-condensed ricinoleic acid ester, but it may further contain a polyglycerin-condensed ricinoleic acid ester because the calcined product has a better citri. It is preferable.

The type of polyglycerin condensed ricinoleic acid ester is not particularly limited, and examples thereof include polyglycerin condensed ricinoleic acid ester in which the degree of polymerization of glycerin is 2 to 10. In addition, as commercial products, SY Glister CR-ED (polytype), SY Glister CR-310 (tetraglycerin degree of polymerization 4), SY Glister CR-500 (hexaglycerin degree of polymerization 6) manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., Taiyo Examples include Sunsoft 818DG (tetraglycerin degree of polymerization 4), Sunsoft 818R (pentaglycerin degree of polymerization 5), Sunsoft 818SK (hexaglycerine degree of polymerization 6) and the like manufactured by Kagaku. Among these, since the obtained baked product is less likely to become lumps, polyglycerin condensation having a degree of polymerization of glycerin of 4 to 6 among all polyglycerin condensed ricinoleic acid esters contained in the plastic oil and fat composition of the present invention The highest mass of ricinoleic acid ester is preferred. Polyglycerin condensed ricinoleic acid ester is an esterified product of polyglycerin and condensed ricinoleic acid, and the esterification reaction is produced by a known method. Polyglycerin is a mixture of polyglycerin having different degrees of polymerization, which is usually obtained by heating glycerin, glycidol, epichlorohydrin, or the like to cause polycondensation reaction. Therefore, the commercially available product is a mixture of polyglycerin-condensed ricinoleic acid esters of glycerin having different degrees of polymerization, and the above-mentioned commercially available product glycerin has the highest degree of polymerization of glycerin. In particular, from the viewpoint of obtaining elasticity of the baked product, it is preferable to use polyglycerin condensed ricinoleic acid ester having a high degree of polymerization of glycerin (more specifically, polyglycerin condensed ricinoleic acid ester having a degree of polymerization of 6 of glycerin). From the viewpoint of imparting citri to the baked product, polyglycerin condensed ricinoleic acid ester having a low degree of polymerization of glycerin (more specifically, polyglycerin condensed ricinoleic acid ester having a degree of polymerization of glycerin 4) is preferable. Further, the degree of polymerization of ricinoleic acid in the polyglycerin condensed ricinoleic acid ester is not particularly limited and, for example, one having a polymerization degree of 2 to 10 can be used.

The content of polyglycerin condensed ricinoleic acid ester is not particularly limited, but the resulting fired product has even better citri, because the fired product is unlikely to give off taste, the plastic oil and fat composition with respect to the total mass thereof , 0.001 to 2.0 mass% is preferable, 0.005 to 1.5 mass% is more preferable, and 0.01 to 1.0 mass% is further preferable. Most preferably, it is 0.02-0.6 mass %. In particular, when the mass of the polyglycerin condensed ricinoleic acid ester having a degree of polymerization of glycerin of 4 to 6 is the highest among all the polyglycerin condensed ricinoleic acid esters contained in the plastic oil and fat composition of the present invention, the obtained calcination is obtained. The content of the polyglycerin-condensed ricinoleic acid ester is 0.01 to 1.5 mass% with respect to the mass of the entire plastic oil/fat composition, because the product does not easily give off taste and the baked product does not easily become lump. It is preferably 0.1 to 1.2% by mass, more preferably 0.1 to 1.0% by mass.

(Thickening polysaccharide)
The plastic oil and fat composition of the present invention may further contain a thickening polysaccharide, or may not contain it, but since it becomes more difficult to become citrus and lumps of the obtained baked product, It is preferable to further contain a thickening polysaccharide.

The type of thickening polysaccharide is not particularly limited, but gellan gum, karaya gum, tamarind seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum, iota carrageenan, pectin, tragacanth gum, crystalline cellulose, PGA (alginic acid). Examples thereof include propylene glycol ester), SSHC (water-soluble soybean polysaccharide), gati gum, methyl cellulose, hydroxypropyl methyl cellulose, psyllium seed, and cashew gum. Of these, xanthan gum, pectin, and guar gum are preferably used because the calcined product can be further improved. From another point of view, it is preferable to use xanthan gum because it has a particularly high water-retaining power and the softness and citrate of the baked product are further improved. These may be used alone or in combination of two or more.

The content of the thickening polysaccharide is not particularly limited, but since it is more difficult to become citrus and lumps of the obtained baked product, the content of the plasticizing fat composition is 0.01 to It is preferably 7.0% by mass, more preferably 0.1 to 5.0% by mass, and further preferably 1.0 to 3.5% by mass.

(Glycerin organic acid fatty acid ester)
The plastic oil/fat composition of the present invention may or may not further contain a glycerin organic acid fatty acid ester, but since the crispness of the obtained fired product is further improved, the glycerin organic acid fatty acid ester is better. It is preferable to further contain

The type of glycerin organic acid fatty acid ester is not particularly limited, and examples thereof include glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, and glycerin diacetyl tartaric acid fatty acid ester. Among these, it is preferable to use glycerin carboxylic acid fatty acid ester and glycerin succinic acid fatty acid ester because the obtained burned product has even better crispness. The glycerin organic acid fatty acid ester may be used alone or in combination of two or more kinds.

The content of the glycerin organic acid fatty acid ester in the plastic oil/fat composition of the present invention is not particularly limited, but since the resulting baked product has even better crispness, the content of the plastic oil/fat composition is 0 relative to the total mass of the plastic oil/fat composition. 0.01 to 5.0% by mass, preferably 0.01 to 1.5% by mass, more preferably 0.1 to 1.2% by mass, and 0.1 to 1. Most preferably, it is 0% by mass.

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

(Other)
The plastic oil/fat composition of the present invention may be in a form that does not substantially contain an aqueous phase or a form that contains an aqueous phase. In the case of a form containing an aqueous phase, the plastic oil/fat composition of the present invention is not particularly limited, but may be margarines, for example. The emulsified form containing the water phase is not particularly limited, and examples thereof include a water-in-oil type, an oil-in-water type, an oil-in-oil-in-water type, and a water-in-oil-in-water type. In this case, the content of the oil phase is preferably 55 to 99.95% by mass, more preferably 60 to 99.4% by mass, and even more preferably the mass of the plastic fat composition. It is 65 to 98 mass %. Further, the content of the aqueous phase is preferably 0.5 to 45% by mass, more preferably 0.6 to 40% by mass, and further preferably, the mass of the plastic fat composition. , 2 to 35% by mass. The emulsified form is preferably the water-in-oil type because it can impart excellent citration, elasticity, lumplessness, and crispness to a baked product.

Margarines refer to margarines or fat spreads. Margarine contains 80 mass% or more of fats and oils, and fat spread contains less than 80 mass% of fats and oils.

Examples of the form that does not substantially contain the aqueous phase include shortening. In the present invention, “not substantially containing” means that the content of water (including volatile matter) is 0.5% by mass or less.

The plastic oil and fat composition of the present invention may contain an emulsifier other than the above-mentioned polyglycerin condensed ricinoleic acid ester and organic acid monoglycerin fatty acid ester, but may not include such emulsifiers, for example, lecithin, Examples thereof include polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, sorbitan fatty acid ester, and polyoxyethylene sorbitan fatty acid ester. Plastic oil and fat composition of the present invention, as an emulsifier other than the polyglycerin condensed ricinoleic acid ester and the organic acid monoglycerin fatty acid ester described above, since it is possible to improve the citri during storage of the baked product, it is possible to use monoglycerin monofatty acid ester. preferable. The content of the monoglycerin monofatty acid ester is not particularly limited, but is preferably 0.01 to 5.0 mass%, more preferably 0.05 to 3.0 mass%, and 0.1 to 5.0 mass% is preferable. It is more preferably 2.0% by mass, and most preferably 0.5 to 1.5% by mass.

The type of monoglycerin monofatty acid ester is not particularly limited, for example, monoglycerin monostearate, monoglycerin monooleate, monoglycerin monolinoleate, monoglycerin monolaurate, monoglycerin monomyristate, Monoglycerin monopalmitic acid ester, monoglycerin monoarachidic acid ester, monoglycerin monobehenate, monoglycerin monolignoceric acid ester, monoglycerin monomyristoleic acid ester, monoglycerin monopalmitoleic acid ester, monoglycerin monolinolenic acid Ester, monoglycerin monoerucate, monoglycerin monocaprate, monoglycerin monocaprylate, monoglycerin monocaproate, monoglycerin monobutyrate, monoglycerin monodecanoate, monoglycerin monononanoate, Examples thereof include monoglycerin monooctanoic acid ester, monoglycerin monoheptanoic acid ester, monoglycerin monohexanoic acid ester, monoglycerin monopentanoic acid ester, and monoglycerin monobutanoic acid ester. Among these, it is preferable to use monoglycerin monostearate ester because it is possible to improve citri during storage of the baked product. These may be used alone or in combination of two or more.

The plastic oil/fat composition of the present invention may or may not include an enzyme such as a glycolytic enzyme or a phospholipid degrading enzyme as a component other than the above components. The plastic oil/fat composition of the present invention contains at least one of a carbohydrate-degrading enzyme and a phospholipid-degrading enzyme among the enzymes, so that it is possible to improve the citri of the baked product. Usually, when using a carbohydrate degrading enzyme, a phospholipid degrading enzyme, the baked product is likely to lose elasticity, the plastic fat composition of the present invention, even when containing a carbohydrate degrading enzyme, phospholipid degrading enzyme, The fired product does not lose elasticity, and softness can be imparted to the fired product. In this way, it is preferable to contain a glycolytic enzyme and a phospholipid degrading enzyme, because the calcined product can be improved while maintaining the elasticity of the calcined product.

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

The phospholipid degrading enzyme in the present invention is not particularly limited, and examples thereof include phospholipase A, phospholipase B, phospholipase C, phospholipase D and the like. Of these, phospholipase A is preferably used. These may be used alone or in combination of two or more.

The total content of the carbohydrate-degrading enzyme or the phospholipid-degrading enzyme in the plastic oil/fat composition of the present invention in the plastic oil/fat composition is not particularly limited, and may be, for example, 0. Although it may be 0001 to 0.01% by mass, it is preferably 0.001 to 0.01% by mass. The content of the sugar-degrading enzyme or the phospholipid-degrading enzyme in the plastic oil/fat composition is the total content of the sugar-degrading enzyme and the phospholipid-degrading enzyme when both are contained in the plastic oil/fat composition. Or may be the content of each.

The plastic oil/fat composition of the present invention may or may not include a conventionally known component in addition to the above components. Such known components are not particularly limited, but include, for example, milk, dairy products, proteins other than enzymes, sugars other than thickening polysaccharides, salts, egg processed products, acidulants, pH adjusters, antioxidants. Agents, seasonings, plant and animal extracts such as consomme and bouillon, distilled liquor such as whiskey, vodka and brandy, brewed liquor such as wine, sake and beer, various liqueurs, flavoring agents processed with dairy products, spices, Examples include food materials such as coloring components and flavors, and food additives. Examples of milk include milk and the like. As dairy products, skim milk, cream, cheese (natural cheese, process cheese, etc.), fermented milk, concentrated milk, skim concentrated milk, unsweetened skim milk, sweetened skim milk, unsweetened skim skim milk, sweetened skim skim milk, Whole milk powder, skim milk powder, cream powder, whey powder, protein-concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, sodium caseinate, potassium caseinate and the like. .. Examples of proteins other than enzymes include plant proteins such as soybean protein, pea protein, and wheat protein. Examples of sugars other than thickening polysaccharides include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, etc., antioxidants. Examples thereof include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, oryzanols, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of the spice include capsaicin, anethole, eugenol, cineol, zingerone and the like. Examples of the coloring component include carotene, astaxanthin, and annatto. Examples of the flavor include butter flavor and milk flavor.

The use of the plastic oil/fat composition of the present invention is not particularly limited, and it can be used for confectionery or bread making, butter cream, and spread. In particular, when the plastic oil composition of the present invention is used for confectionery or bread making, it can impart excellent citric acidity, elasticity, lumplessness, and crispness to baked products. From this, the plastic oil/fat composition of the present invention is preferably used for confectionery or bread making. Examples of confectionery or bread making include roll-in and kneading.

Breads that are mixed with foodstuffs (for example, sandwiches of foodstuffs such as sandwiches) are liable to be crushed by the weight of the foodstuffs and spoil the appearance. Also, when the bread is crushed, there is no presence of the bread even if it is eaten together with the food, and the balance with the food becomes poor. In particular, a thin slice such as a sandwich is required to have a soft cross-section when it is soft, it is difficult to maintain a square shape, bread crumbs are likely to be generated during cutting, and processing resistance. In response to such problems, according to the plastic oil composition of the present invention, it is possible to impart excellent elasticity to the baked product, and therefore, when used for the production of bread in which foods are blended, bread with the weight of foods Crushing can be suppressed and processing resistance can be imparted. Therefore, according to the plastic oil/fat composition of the present invention, it is possible to prevent the appearance of the baked product from being impaired and the imbalance with food materials, and it is easy to prevent bread crumbs during cutting. From this, the plastic fat composition of the present invention is preferably used for the production of bread containing food ingredients (hereinafter, referred to as "foodstuff-containing bread" in the present specification). Examples of the food-blended bread include sandwiches, dock breads, butter rolls, and the like. Despite being thin, the bread containing foodstuffs is preferably used as a sandwich since it is easy to maintain its shape, and it is easy to prevent bread crumbs during cutting, and to impart processing resistance.

<Method for producing plastic fat composition>
The plastic oil/fat composition of the present invention can be produced by a known method. For example, those containing a water phase (margarines and the like), an oil phase containing the oil and fat composition of the present invention and a water phase are appropriately heated and mixed to emulsify, then a combinator, a perfector, It can be kneaded by quenching with a cooling mixer such as a botter or nexus. The form not containing the water phase (shortening) is obtained by heating the oil phase containing the oil and fat composition of the present invention, followed by rapid kneading with a cooling mixer such as a combinator, a perfector, a botter, a nexus, etc. It can be obtained by aging (tempering) accordingly.

When the plastic oil/fat composition of the present invention contains an aqueous phase, the polyglycerin condensed ricinoleic acid ester and the glycerine organic acid fatty acid ester can be added to either the aqueous phase or the oil phase, but are added to the oil phase and dissolved. It is preferable.

The thickening polysaccharide may be added to the water phase or the oil phase in advance, or may be added after the plastic fat composition is produced. It is preferable because the dispersibility is improved and the fired product is less likely to become smash and lump.

The fats and oils used for producing the plastic fat and oil composition of the present invention are not particularly limited, but palm-based fats and oils, lauric fats and oils, lard (lard), beef tallow, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, Examples thereof include safflower oil, olive oil, sesame oil, milk fat, fractionated oils thereof, and processed oils thereof (one or more of which are subjected to hardening and transesterification reactions). In order to appropriately adjust the total content of the triglyceride having oleic acid bonded to the 2-position in the fat and oil and the content of the constituent fatty acid that is a saturated fatty acid, one or more of these fats and oils should be selected. It is preferable to contain it.

Hereinafter, more specific examples of the fats and oils used for producing the plastic fat and oil composition of the present invention will be shown. The fats and oils of the present invention can be prepared, for example, by combining the following fats A, fats B and fats C.

(A oil and fat)
In the present specification, the “A fat and oil” refers to fats and oils having a 3-saturation amount of 20 to 65 mass% (for example, 20 to 50) and an iodine value of 20 to 40. Such A fats and oils are not particularly limited, and examples thereof include the palm-based fats and oils described above, transesterification fats and oils of palm-based fats and oils, and the like, and one or more types may be used in combination. Among them, palm fractionated hard oil, it becomes a crystal nucleus by using transesterified oil and fat of palm-based oil and fat and lauric oil and fat, as a result, induces crystals of other oils and fats and secures the amount of crystals, and imparts elasticity to the baked product. it can. In addition, in the present specification, the “3 saturated amount” of the fat or oil refers to the mass of the 3-saturated triglyceride contained in the fat or oil with respect to the total mass of the fat or oil, and, for example, the “3 saturated amount” of the fat or oil A is , A mass of trisaturated triglyceride contained in A fat and oil with respect to the total mass of A fat and oil.

(B oil)
In the present specification, the “B oil and fat” refers to oil and fat having a 3-saturation amount of 2 to less than 20% by mass. (However, "B oil and fat" does not include the above-mentioned "A oil and fat" and the below-mentioned "C oil and fat." Such B oil and fat is not particularly limited, and examples thereof include plants other than A oil and C oil and fat. Examples thereof include fats and oils, animal fats and oils (pork fat (lard), beef fat, etc.), fractionated oils thereof, hydrogenated oils, and transesterified fats and oils. Among them, considering the compatibility with the A fat and oil, it is preferable to use palm oil, which is a palm-based fat and oil, a soft fraction of palm fraction, a transesterified fat and oil of a soft fraction of palm fraction, lard, etc. in combination.

(C oil and fat)
In the present specification, the "C oil and fat" means an oil and fat having a 3-saturation amount of less than 2%, or an oil and fat having a 3-saturation amount of more than 50% by mass (however, the "C oil and fat" is the above-mentioned "A oil and fat". And "B oil and fat" are not included).

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

3 Fats and oils having a saturation amount of more than 50% by mass are not particularly limited, but hardened oils of vegetable oils or animal fats (partially hydrogenated oils or extremely hardened oils) or hard oils of fractionated oils, or fats or oils containing them are used as raw materials. And the like. Among these, it is preferable to use a transesterified oil and fat prepared from an extremely hardened oil of vegetable oil or animal oil or an oil or oil containing the same as a raw material. Examples of the extremely hardened oil of vegetable fats and oils include extremely hardened coconut oil, extremely hardened palm oil, extremely hardened palm kernel oil, and extremely hardened rapeseed oil. Examples of the extremely hardened oil of animal fats and oils include the extremely hardened oil of pork fat and the hardened oil of beef tallow. From the viewpoint of melting the baked product in the mouth well, when an extremely hardened oil having a melting point of 50° C. or higher is used, it is preferably 5% by mass or less based on the total amount of fats and oils.

As for the blending ratio of the A fats and oils and the B fats and oils described above, the A fats and oils are preferably blended in an amount of 3 to 30 mass% with respect to the total fats and oils, and the B fats and oils are 45 to 95 mass% in the total fats and oils. It is preferable that the C fat and oil is blended in an amount of 0 to 52 mass% with respect to the total fat and oil.

<Foods to which the plastic oil/fat composition has been added>
The present invention includes foods to which the above-mentioned plastic oil/fat composition is added.

The food is not particularly limited, but is preferably a baked product. The baked product is not particularly limited, and examples thereof include confectionery (for example, pies, cakes (pound cakes, etc.), cookies, biscuits, crackers, waffles, scones, chows, donuts, etc.), breads (bread, confectionery bread, croissants, Danish, bagels, rolls, coppe breads, etc.) and the like. Among these, when the food of the present invention is breads and confectionery, it is possible to impart particularly excellent breading, elasticity, crumb resistance, and crispness to breads and confectionery. From this, the food of the present invention is preferably bread or confectionery. In particular, the food of the present invention is preferably a food-containing bread because it can suppress the bread from being crushed due to the weight of the food and can impart processing resistance. Examples of the food-blended bread include sandwiches, dock breads, butter rolls, and the like. Despite being thin, the bread containing foodstuffs is preferably used as a sandwich since it is easy to maintain its shape, and it is easy to prevent bread crumbs during cutting, and to impart processing resistance.

<Production of Plastic Oil and Fat Composition and Bread>
(Production of transesterified oil and fat) (A oil and fat)
[Transesterified oil and fat A1]
24 mass% of palm kernel extremely hardened oil, 49 mass% of palm oil, and 27 mass% of extremely hardened palm oil were mixed, sodium methylate was added as a catalyst, and transesterification reaction was performed under reduced pressure. After the transesterification reaction, the product was washed with water, dehydrated and decolorized to obtain a transesterified oil and fat A1. The transesterified oil A1 had an iodine value of 27 and a saturated amount of 43.3% by mass.

[Transesterified oil and fat A2]
Palm kernel extremely hardened oil 12.5 mass%, palm oil 67.5 mass%, palm extremely hardened oil 5 mass%, palm kernel oil 15 mass% are mixed, sodium methylate is added as a catalyst, and under reduced pressure, Transesterification was performed. After the transesterification reaction, the product was washed with water, dehydrated and decolorized to obtain a transesterified oil and fat A2. The transesterified oil and fat A2 had an iodine value of 39 and a saturated amount of 63.3% by mass.

(Production of transesterified oil and fat) (B oil and fat)
[Palm fractionated soft transesterified oil B1]
Sodium methylate was added as a catalyst to palm fractionated soft oil (palm olein) (iodine value 56), and transesterification was performed under reduced pressure. After the transesterification reaction, it was washed with water, dehydrated, decolorized and deodorized to obtain a transesterified oil and fat. The iodine value of the palm fractionated soft part transesterified oil and fat was 56, and the saturated amount was 9.1% by mass.

[Palm transesterified oil and fat B2]
Sodium methylate was added as a catalyst to palm oil (iodine value 53), and transesterification was performed under reduced pressure. After the transesterification reaction, it was washed with water, dehydrated, decolorized and deodorized to obtain transesterified oil B2. The palm oil-exchanged fat/oil B2 had an iodine value of 53 and a 3-saturated amount of 13.7% by mass.

(Production of margarine)
The oils and fats shown in Table 1 described below were temperature-controlled at 75° C., the emulsifier shown in Table 1 was added, and after dissolution, the thickening polysaccharide shown in Table 1 was dispersed to prepare an oil phase. On the other hand, 1.5 parts of skim milk powder was added to 16 parts of water, and the mixture was heated and sterilized at 85° C. to obtain an aqueous phase. Next, 17.5 parts of an aqueous phase was added to 82.5 parts of the oil phase obtained above, and the mixture was stirred with a propeller stirrer to emulsify it into a water-in-oil type, and then rapidly kneaded with a combinator to obtain plasticity. Margarines according to Examples 1 to 19 and Comparative Examples 1 to 5, which are oil and fat compositions, were produced.
The palm fractionated hard oil used had an iodine value of 32 and a trisaturated triglyceride content of 25.8% by mass, and the palm fractionated soft oil used had an iodine value of 56.

(emulsifier)
The emulsifiers used for producing the oil and fat compositions of the above Examples and Comparative Examples are shown below. The mixing ratio is as described in Table 1 described later.
Polyglycerin condensed ricinoleic acid ester (CRED, polytype, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
Polyglycerin condensed ricinoleic acid ester (CR500, degree of polymerization 6, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
Polyglycerin condensed ricinoleic acid ester (CR310, degree of polymerization 4, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
Monoglycerin monostearate (Emergency MS, manufactured by Riken Vitamin)
Citric acid monoglycerin fatty acid ester (Poem K-37V, Riken Vitamin Co.)
Succinic acid monoglycerin fatty acid ester (Poem B-10, Riken Vitamin Co.)
The degree of polymerization of the polyglycerin condensed ricinoleic acid ester was the highest in the degree of polymerization of glycerin of the polyglycerin condensed ricinoleic acid ester.

(Thickening polysaccharide)
The thickening polysaccharides used for producing the oil and fat compositions of the above Examples and Comparative Examples are shown below. The mixing ratio is as described in Table 1 described later.
Xanthan gum (Bistop D-3000S, manufactured by San-Ei Gen FFI)
Gua gum (RG100, manufactured by Mitsubishi Chemical Foods)

(Manufacture of bread)
Using each margarine obtained above, bread was produced with the following composition. First, water in which yeast was dispersed, yeast food, and strong flour were put into a mixer bowl, and using a hook, mixing was performed at low speed for 4 minutes and medium and low speed for 1 minute. The kneading temperature was 24°C. Then, fermentation was performed for 4 hours under the conditions of 27° C. and a humidity of 75%. The end temperature of fermentation was 29° C., and a medium-sized dough was obtained after fermentation. After that, the materials other than margarine produced above and the medium dough are mixed at low speed for 3 minutes and medium high speed for 3 minutes, and then the margarine produced above is added respectively, and further mixed at low speed for 3 minutes and medium low speed for 4 minutes. Then, dough was obtained. The kneading temperature at this time was 28°C. Then, after taking a floor time of 20 minutes at room temperature, the bread dough was molded, fermented for 45 minutes in a proofer having a temperature of 38° C. and a humidity of 80%, and then baked at 200° C. for 40 minutes. Bread according to Comparative Examples 1 to 5 was produced. The baked bread was allowed to cool at room temperature and then stored in a constant temperature bath at 20°C. The composition of the bread described above is shown below.

[Bread composition]
・Medium seed mixture Strong powder 70 parts by mass Yeast 2.5 parts by mass Yeast food 0.1 parts by mass Water 40 parts by mass ・Main kneading compound strong powder 30 parts by mass Superior white sugar 6 parts by mass Salt 1.8 parts by mass Non-fat dry milk 2 parts by mass Margarine 5 parts by weight Water 25 parts by weight

<Evaluation>
Regarding the manufactured margarine and the added bread, respectively, the elasticity of the bread, the bread of the bread (after storing for 1 day or 3 days), the lump in the mouth (the bread is bound like dumpling when eaten) ), and crispness was evaluated.

(Evaluation of elasticity)
A loaf of bread that had been stored at 20° C. for 2 days was sliced to a thickness of 30 mm, and then a small piece cut into 25 mm×20 mm with the center of the loaf as the center was used as a measurement sample. Using a creep meter manufactured by Yamaden Co., Ltd., arrange so that the sliced surface is on the top, and 80% cohesiveness (compressibility: 80% plunger diameter 4 cm columnar, entry speed 1 mm/sec) The elasticity was evaluated. The "cohesiveness" indicates the recovery rate of returning to the original height after being compressed to 80% of the height of the sample.
◎: Over 60% ○: Over 55-60%
Δ: over 50 to 55%
X: 50% or less

(Evaluation of bread citri)
After storing at 20°C for 1 day or 3 days, the panel evaluated the sensory evaluation of bread citri using the following criteria. Regarding the evaluated panel, we carried out the five taste (sweet, acid, salt, bitter, umami) identification test, taste concentration difference identification test, food taste identification test, and standard odor test, and each of them was tested. Five males and seven females in their twenties and forties who were judged to be suitable in 1. were selected as a panel. In Table 1, “D+1” in the “Bread Citri” column is an evaluation after storage at 20° C. for 1 day, and “D+3” is an evaluation after storage at 20° C. for 3 days. Show.
⊚+: 10 to 12 out of 12 evaluated as good.
⊚: 8 to 9 out of 12 evaluated as good.
◯: 6 to 7 out of 12 people evaluated as good.
(Triangle|delta): 4-5 out of 12 persons evaluated that it was favorable.
Poor: 3 out of 12 evaluated as good.

(Evaluation of lumps in the mouth)
The bread was stored after being stored at 20° C. for 1 day, and the presence or absence of lumps in the mouth was evaluated on the same panel as above, based on the following criteria.
⊚+: 10 to 12 people out of 12 people evaluated that there was no lump and was good.
⊚: 8 to 9 out of 12 evaluated as good without lumps.
◯: 6 to 7 out of 12 people evaluated as good with no lumps.
(Triangle|delta): 4-5 people out of 12 persons evaluated that it was good without lumps.
X: 3 or less out of 12 persons were evaluated to be good without lumps.

(Evaluation of crisp bread)
The bread was eaten after being stored at 20° C. for 1 day, and the presence or absence of crimping was evaluated on the same panel as above based on the following criteria.
⊚: Eight or more out of 12 people evaluated it as good.
◯: 6 to 7 out of 12 people evaluated as good.
(Triangle|delta): 4-5 out of 12 persons evaluated that it was favorable.
Poor: 3 out of 12 evaluated as good.

<Evaluation result>
Table 1 below shows the composition of margarine according to Examples 1 to 19 and Comparative Examples 1 to 5 and the evaluation results of the breads according to Examples 1 to 19 and Comparative Examples 1 to 5. In Table 1, "PGPR" means polyglycerin condensed ricinoleic acid ester, "citric acid MG" means citric acid monoglycerin fatty acid ester, and "succinic acid MG" means succinic acid monoglycerin fatty acid. Means ester. In Table 1, the numerical value in each column of "Fat and oil blending" means the blending amount (mass %) of each blended fat and oil with respect to the total mass of the fat and oil. In Table 1, the numerical value in the column of "saturated fatty acid" means the content (mass %) of the constituent fatty acid which is a saturated fatty acid with respect to the mass of the constituent fatty acid of the whole oil and fat. In Table 1, the numerical value in the column of “2-position olein” is the olein bonded to the 2-position of the triglyceride contained in the plastic oil/fat composition, relative to the total mass of the fatty acids bonded to the 2-position of the triglyceride contained in the plastic oil/fat composition. It means the total mass (% by mass) of the acid. In Table 1, "SSU+USU/2 saturated+2 unsaturated" means the total content of the SSU type triglyceride and the USU type triglyceride with respect to the total content of the 2 saturated-1 unsaturated type triglyceride and the 1 saturated-2 unsaturated type triglyceride. It means the mass ratio of quantity. Each numerical value in the columns of "PGPR", "emulsifier", and "thickening polysaccharide" in Table 1 means the content (% by mass) of each component with respect to the total mass of the oil and fat composition.

As shown in Table 1, the bread to which margarine according to Examples 1 to 19 was added was evaluated highly in terms of elasticity of bread, citration of bread, lumps in the mouth, and crispness. On the other hand, none of the breads containing margarine according to Comparative Examples 1 to 5 were highly evaluated for elasticity of bread, citration of bread, lumps in mouth, and crimping. In all margarines according to Examples 1 to 19, the total mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic oil/fat composition is the same as the total amount of the fatty acids bonded to the 2-position of the triglyceride contained in the plastic oil/fat composition. It is 27 to 57 mass% with respect to the mass, and the content of the constituent fatty acid that is a saturated fatty acid is 27 to 55 mass% with respect to the mass of the constituent fatty acid of the whole oil and fat. On the other hand, the margarines according to Comparative Examples 1 to 5 are 27 to 57 mass% with respect to the total mass of the fats and oils, and the content of the constituent fatty acids that are saturated fatty acids is equal to the mass of the constituent fatty acids of the whole fats and oils. On the other hand, it does not satisfy the condition of 27 to 55 mass %. From these results, in the plastic oil and fat composition, the total mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic oil and fat composition is the total mass of the fatty acids bonded to the 2-position of the triglyceride contained in the plastic oil and fat composition. On the other hand, it is 27 to 57% by mass, and the content of the constituent fatty acid which is a saturated fatty acid is 27 to 55% by mass with respect to the mass of the constituent fatty acid of the whole fat and oil, which makes the bread excellent in elasticity. It has been shown that it is possible to impart citrus, lumplessness, and crispness.

The margarines according to Examples 1 and 2 containing no polyglycerin-condensed ricinoleic acid ester were evaluated as “◯” for the citri of the bread, while Examples 3 to 19 further containing the polyglycerin-condensed ricinoleic acid ester. In this margarine, the evaluation of bread citri (at least evaluation of "D+1") was "⊚" or "⊚+". From these results, it was shown that the plastic fat composition of the present invention can further improve the citri of bread by further containing the polyglycerin condensed ricinoleic acid ester.

While the evaluation of the lump in the mouth of the margarine according to Example 3 containing the polyglycerin condensed ricinoleic acid ester of polytype is “◯”, the amount of polyglycerin condensed ricinoleic acid ester having a polymerization degree of 6 or 4 is In the margarines according to Examples 4 to 19 with the highest number, the evaluation of the lump in the mouth was “⊚” or “⊚+”. From these results, the plastic oil/fat composition of the present invention has a polyglycerin condensed ricinoleic acid ester having a degree of polymerization of glycerin of 4 to 6 among all polyglycerin condensed ricinoleic acid esters contained in the plastic oil/fat composition. It was shown that breads were less likely to be tampered with by the most.

While the evaluation of the crispiness of margarine according to Examples 1 to 4, 7 to 11, 13, and 18 containing no glycerin organic acid fatty acid ester is "○", citric acid monoglycerin fatty acid which is a glycerin organic acid fatty acid ester The margarines according to Examples 5, 6, 12 and 14 to 17, 19 containing the ester and/or succinic acid monoglycerin fatty acid ester were evaluated as “⊚” or “⊚+” for the crispness. From these results, it was shown that the plastic fat composition of the present invention can further improve the crispness of breads by further containing the glycerin organic acid fatty acid ester.

Whereas the evaluation of citri of bread of margarine according to Examples 1 to 4, 7 to 11, 13, 15 and 18 containing no thickening polysaccharide and the evaluation of dama in the mouth are "○" or "◎". The margarines according to Examples 6, 12, 17 and 19 containing xanthan gum or guar gum as a thickener were evaluated as “⊚+” for bread citri and lumps in the mouth. From these results, it was shown that the plastic oil/fat composition of the present invention can further improve the resistance to baking and lumps of breads by further containing a thickener. It should be noted that the margarines according to Examples 5, 14 and 16 did not contain the thickening polysaccharide, but the evaluation of the lump in the mouth was “+” because the content of the constituent fatty acid that is a saturated fatty acid was large. The amount and the total content of triglycerides having oleic acid bonded at the 2-position are well balanced in terms of resistance to lumps, and further, all polyglycerin-condensed ricinolein contained in the plastic oil and fat composition. It is speculated that this is because the mass of polyglycerin condensed ricinoleic acid ester having a degree of polymerization of glycerin of 4 to 6 is the largest among the acid esters.

Claims (7)

A plastic oil and fat composition,
The total mass of oleic acid bonded to the 2-position of the triglyceride contained in the plastic oil composition is 45 to 57 mass% with respect to the total mass of the fatty acids bonded to the 2-position of the triglyceride contained in the plastic oil composition. And the content of the constituent fatty acid that is a saturated fatty acid is 27 to 55 mass% with respect to the mass of the constituent fatty acid of the whole oil and fat. The total content of the SSU type triglyceride and the USU type triglyceride with respect to the total content of the 2 saturated-1 unsaturated type triglyceride and the 1 saturated-2 unsaturated type triglyceride is 0.30 to 0.60 in mass ratio. The plastic oil/fat composition according to claim 1. Further comprising polyglycerin condensed ricinoleic acid ester,
Of all the polyglycerin condensed ricinoleic acid esters contained in the plastic oil and fat composition, the mass of the polyglycerin condensed ricinoleic acid ester in which the degree of polymerization of glycerin is 4 to 6 is the largest, and the method according to claim 1 or 2. Plastic fat composition. The plastic fat composition according to any one of claims 1 to 3, further comprising a thickening polysaccharide. The plastic fat composition according to any one of claims 1 to 4, further comprising a glycerin organic acid fatty acid ester. The plastic oil/fat composition according to any one of claims 1 to 5, which is for baking confectionery. A food to which the plastic oil/fat composition according to any one of claims 1 to 6 is added.