JP7569644B2 - Oil and fat composition for mix flour - Google Patents
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- JP7569644B2 JP7569644B2 JP2020149950A JP2020149950A JP7569644B2 JP 7569644 B2 JP7569644 B2 JP 7569644B2 JP 2020149950 A JP2020149950 A JP 2020149950A JP 2020149950 A JP2020149950 A JP 2020149950A JP 7569644 B2 JP7569644 B2 JP 7569644B2
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- 239000000203 mixture Substances 0.000 title claims description 118
- 235000013312 flour Nutrition 0.000 title claims description 92
- 239000003921 oil Substances 0.000 claims description 147
- 235000019198 oils Nutrition 0.000 claims description 147
- 239000003925 fat Substances 0.000 claims description 136
- 235000019197 fats Nutrition 0.000 claims description 124
- 235000009508 confectionery Nutrition 0.000 claims description 20
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 16
- 235000008429 bread Nutrition 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 15
- 235000014593 oils and fats Nutrition 0.000 claims description 13
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 11
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 10
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 8
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 8
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 8
- 239000005642 Oleic acid Substances 0.000 claims description 8
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 8
- 235000021314 Palmitic acid Nutrition 0.000 claims description 8
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 8
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims description 8
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims description 7
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims description 7
- 239000003995 emulsifying agent Substances 0.000 claims description 4
- 235000015278 beef Nutrition 0.000 claims description 2
- 239000003760 tallow Substances 0.000 claims description 2
- 235000019860 lauric fat Nutrition 0.000 claims 1
- 235000012489 doughnuts Nutrition 0.000 description 19
- 235000019482 Palm oil Nutrition 0.000 description 18
- 239000002540 palm oil Substances 0.000 description 18
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 13
- 239000012467 final product Substances 0.000 description 12
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 10
- 229910052740 iodine Inorganic materials 0.000 description 10
- 239000011630 iodine Substances 0.000 description 10
- 239000000843 powder Substances 0.000 description 10
- 235000019484 Rapeseed oil Nutrition 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 9
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 7
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 238000004898 kneading Methods 0.000 description 6
- 239000003240 coconut oil Substances 0.000 description 5
- 235000019864 coconut oil Nutrition 0.000 description 5
- 238000002844 melting Methods 0.000 description 5
- 230000008018 melting Effects 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 235000012046 side dish Nutrition 0.000 description 5
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 150000004665 fatty acids Chemical class 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 239000005639 Lauric acid Substances 0.000 description 3
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000011812 mixed powder Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 239000003549 soybean oil Substances 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000019485 Safflower oil Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000019486 Sunflower oil Nutrition 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000010855 food raising agent Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000004811 liquid chromatography Methods 0.000 description 2
- 238000004895 liquid chromatography mass spectrometry Methods 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000000171 quenching effect Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000005713 safflower oil Nutrition 0.000 description 2
- 239000003813 safflower oil Substances 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- -1 sugar Chemical class 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
- 238000005809 transesterification reaction Methods 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- UHZZMRAGKVHANO-UHFFFAOYSA-M chlormequat chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000019869 fractionated palm oil Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000009884 interesterification Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000004482 other powder Substances 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
本発明は、ドーナツやマフィンあるいはたこ焼きなどの小麦粉を含む穀粉を主体とした原材料から製造される生地を焼成あるいは油ちょうしてなる食品を製造するためのミックス粉に用いるための油脂組成物に関する。 The present invention relates to an oil and fat composition for use in a flour mix for producing foods such as donuts, muffins, and takoyaki, which are made by baking or frying dough made from ingredients mainly made of cereal flour, including wheat flour.
ドーナツ等の油ちょう菓子類、クッキー等の焼菓子類、パン類、あるいはお好み焼きやたこ焼き等の穀粉を主体とする惣菜類等の小麦粉を含む穀粉を用いた食品の製造に用いる原材料のうち、小麦粉あるいは他の穀粉、糖類、脱脂粉乳、ベーキングパウダー、油脂、その他粉状の調味料等の粉体原料（液体原料以外の原材料）を予め混合した「ミックス粉」と称される混合物が多用されている。ミックス粉を用いることにより、複雑なレシピの食品の製造を簡便かつ再現性よく行うことができるため、家庭用及び業務用として多用されている。
しかしながら、用いる油脂組成により油脂のミックス粉への分散が悪くなり、ミックス粉がダマになることがある。ダマが発生すると、ミックス粉全体が不均一となり、得られる最終製品の外観や味、食感に影響があるため好ましくない。
特許文献１には、積層状ケーキミックスにおけるダマの発生を、２０℃及び３０℃における固体脂指数を調整し、さらにある特定の温度の融点の油脂を特定量用いることにより抑制したことが報告されている。しかしながら、特許文献１では固体脂指数の調整のためパームあるいはヤシの硬化油等の部分水素添加油脂を用いており、トランス脂肪酸量の低減の観点から好ましくない。
Among the raw materials used in the production of foods using flour, including wheat flour, such as fried confectioneries such as donuts, baked goods such as cookies, breads, and prepared foods mainly made of flour, such as okonomiyaki and takoyaki, a mixture called "mixed flour" is often used, which is a mixture of powdered raw materials (raw materials other than liquid raw materials) such as wheat flour or other grain flours, sugar, skim milk powder, baking powder, oils and fats, and other powdered seasonings. By using mixed flour, food products with complicated recipes can be produced easily and reproducibly, and therefore it is widely used for both home and commercial use.
However, depending on the composition of the oil used, the oil may not disperse well in the mixed flour, causing the mixed flour to become lumpy. If lumps form, the mixed flour becomes non-uniform, which is undesirable because it affects the appearance, taste, and texture of the final product.
Patent Document 1 reports that the occurrence of lumps in a layered cake mix was suppressed by adjusting the solid fat index at 20° C. and 30° C. and further using a specific amount of fats and oils having a melting point at a specific temperature. However, Patent Document 1 uses partially hydrogenated fats and oils such as hardened palm or coconut oil to adjust the solid fat index, which is not preferable from the viewpoint of reducing the amount of trans fatty acids.
特許文献２～５には、パンや焼菓子を製造するための作業性が良好な油脂組成物が開示されている。
例えば特許文献２には、食感の経日変化を抑制するという課題に対し、パルミチン酸を多く含む飽和脂肪酸組成とオレイン酸を多く含む不飽和脂肪酸組成の油脂組成物を用い、さらに特定の冷却条件を採用することにより解決したことが開示されている。実施例ではこのような油脂組成を達成するためパーム分別硬化油あるいはパーム硬化油等を主体とした油脂組成物を用いたことが開示されている。
特許文献３には、特定のＰＯＰ量（Ｐ：パルミチン酸、Ｏ：オレイン酸）とラウリン酸量を用いることにより、作業性がよく、口どけのよい焼菓子類を製造できたことが報告されている。特許文献３ではラウリン酸量を一定にするためヤシ油を原料油脂として用いている。
特許文献４には、パーム分別軟部油のエステル交換油脂を含む製パン練り込み用油脂組成物が開示されており、これによりパン生地へ均質にすばやく練り込むことができること、得られたパンはソフトでしっとりとした食感であることが報告されている。
特許文献５には、製菓製パン生地中への分散性が良好であり、べたつきが少なく練り込み時の作業性に優れる生地が得られる油脂組成物として、ＳＳＵ、ＳＵＳ及びＳＳＳ型トリグリセリド（Ｓ：飽和脂肪酸、Ｕ：不飽和脂肪酸）の合計含有量が所定量である油脂と、特定の乳化剤と、増粘多糖類とを含んでなる油脂組成物が開示されている。特許文献５ではかかる組成を達成するため、パーム分別軟質油を主として用いている。
しかし、特許文献２～５にはミックス粉におけるダマの抑制に関する記載はない。
Patent Documents 2 to 5 disclose oil and fat compositions that have good workability for producing bread and baked goods.
For example, Patent Document 2 discloses that the problem of suppressing the change in texture over time is solved by using an oil and fat composition having a saturated fatty acid composition rich in palmitic acid and an unsaturated fatty acid composition rich in oleic acid, and further adopting specific cooling conditions. In the examples, it is disclosed that an oil and fat composition mainly containing fractionated hydrogenated palm oil or hydrogenated palm oil is used to achieve such an oil and fat composition.
Patent Document 3 reports that baked confectioneries with good workability and melt-in-the-mouth texture can be produced by using a specific amount of POP (P: palmitic acid, O: oleic acid) and lauric acid. In Patent Document 3, coconut oil is used as the raw material fat to keep the amount of lauric acid constant.
Patent Document 4 discloses an oil-and-fat composition for use in kneading bread, which contains an interesterified oil-and-fat obtained by kneading fractionated soft palm oil, and reports that this composition can be kneaded into bread dough quickly and homogeneously, and that the resulting bread has a soft and moist texture.
Patent Document 5 discloses an oil and fat composition that contains an oil and fat having a predetermined total content of SSU, SUS and SSS triglycerides (S: saturated fatty acid, U: unsaturated fatty acid), a specific emulsifier and a thickening polysaccharide, as an oil and fat composition that has good dispersibility in confectionery and bread dough, is less sticky and gives dough with excellent workability when kneaded. In Patent Document 5, soft fractionated palm oil is mainly used to achieve such a composition.
However, Patent Documents 2 to 5 contain no description regarding the prevention of lumps in the mixed flour.
本発明者らは、ミックス粉への分散性が良好でかつトランス脂肪酸量を抑制しうる油脂組成物を得るため、パーム油由来のエステル交換油脂を用いたところ、ミックス粉への分散性が不十分であり、さらに最終製品としたときの口どけが不良であることがわかった。
本発明の課題は、ミックス粉への分散性が良好であり、トランス脂肪酸量が抑制されており、さらに最終製品としたときの口どけが良好なミックス粉用油脂組成物を提供することである。
In order to obtain an oil and fat composition that has good dispersibility in mixed flour and can reduce the amount of trans fatty acids, the present inventors used an interesterified oil and fat derived from palm oil, but found that the dispersibility in mixed flour was insufficient and that the final product had poor melt-in-the-mouth texture.
An object of the present invention is to provide an oil and fat composition for mixed flour which has good dispersibility in mixed flour, has a reduced amount of trans fatty acids, and has good melt-in-the-mouth texture when made into a final product.
そこで発明者らは鋭意検討したところ、非水素添加油脂であるパーム系油脂を主体として含む油脂組成物であって、ＰＰＯ/ＰＯＰ（Ｐ：パルミチン酸、Ｏ：オレイン酸）の質量比が０．７以下であり、かつＵＵＵトリグリセリド含有量（Ｕ：不飽和脂肪酸）が油脂組成物全質量に対し、１０質量％以上である油脂組成物により、ミックス粉への分散性が良好でありかつ最終製品の口どけが良好なミックス粉用油脂組成物を得ることができることを見いだし、本発明を完成した。 The inventors conducted extensive research and discovered that an oil and fat composition for mix flour that has good dispersibility in mix flour and provides a final product with good melt-in-the-mouth feel can be obtained by using an oil and fat composition that contains primarily palm-based oil and fat, which is a non-hydrogenated oil and fat, and has a PPO/POP (P: palmitic acid, O: oleic acid) mass ratio of 0.7 or less and a UUU triglyceride content (U: unsaturated fatty acid) of 10% by mass or more relative to the total mass of the oil and fat composition, and thus completed the present invention.
本発明は以下を提供する。
＜１＞
非水素添加油脂であるパーム系油脂を主体として含む油脂組成物であって、ＰＰＯ/ＰＯＰ（Ｐ：パルミチン酸、Ｏ：オレイン酸）の質量比が０．７以下であり、かつＵＵＵトリグリセリド含有量（Ｕ：不飽和脂肪酸）が油脂組成物全質量に対し、１０質量％以上である、ミックス粉用油脂組成物。
＜２＞
部分水素添加油脂を含まない、＜１＞記載のミックス粉用油脂組成物。
＜３＞
２０℃におけるＳＦＣが３０％以下である、＜１＞又は＜２＞記載のミックス粉用油脂組成物。
＜４＞
非水素添加油脂であるパーム系油脂が非エステル交換油脂であり、前記非エステル交換油脂を６０～９３質量％の範囲で含む、＜１＞～＜３＞のいずれかに記載のミックス粉用油脂組成物。
＜５＞
液体油を７質量％以上含む、＜１＞～＜４＞のいずれかに記載のミックス粉用油脂組成物。
＜６＞
乳化剤を含まない、＜１＞～＜５＞のいずれかに記載のミックス粉用油脂組成物。
＜７＞
ミックス粉が、油ちょう菓子類、焼菓子類、パン類、お好み焼き及びたこ焼き等の穀粉を主体とする惣菜類からなる群より選択される食品の製造のためのミックス粉である、＜１＞～＜６＞のいずれかに記載のミックス粉用油脂組成物。
＜８＞
＜１＞～＜７＞のいずれかに記載のミックス粉用油脂組成物を含むミックス粉。
＜９＞
＜８＞記載のミックス粉から製造してなる、油ちょう菓子類、焼菓子類、パン類、お好み焼き及びたこ焼き等の穀粉を主体とする惣菜類からなる群より選択される食品の製造のための生地。
＜１０＞
＜９＞記載の生地を油ちょうあるいは焼成してなる、油ちょう菓子類、焼菓子類、パン類、お好み焼き及びたこ焼き等の穀粉を主体とする惣菜類からなる群より選択される食品。
＜１１＞
油ちょう菓子類、焼菓子類、パン類、お好み焼き及びたこ焼き等の穀粉を主体とする惣菜類からなる群より選択される食品の製造のための、＜８＞記載のミックス粉の使用。
The present invention provides the following:
＜1＞
The oil and fat composition for mix flour mainly contains palm-based oil and fat which is a non-hydrogenated oil and fat, the mass ratio of PPO/POP (P: palmitic acid, O: oleic acid) is 0.7 or less, and the UUU triglyceride content (U: unsaturated fatty acid) is 10 mass% or more relative to the total mass of the oil and fat composition.
＜2＞
The oil and fat composition for mix flour according to <1>, which does not contain partially hydrogenated oils and fats.
＜3＞
The oil and fat composition for mix flour according to <1> or <2>, having an SFC of 30% or less at 20°C.
＜4＞
<1> to <3>, wherein the palm-based oil/fat which is a non-hydrogenated oil/fat is a non-esterified oil/fat, and the non-esterified oil/fat is contained in an amount of 60 to 93% by mass. The oil/fat composition for mix flour according to any one of <1> to <3>.
＜5＞
The oil-and-fat composition for mix flour according to any one of <1> to <4>, containing 7% by mass or more of liquid oil.
＜6＞
The oil-and-fat composition for mix flour according to any one of <1> to <5>, which does not contain an emulsifier.
＜７＞
The oil and fat composition for mixed flour according to any one of <1> to <6>, wherein the mixed flour is a mixed flour for producing a food selected from the group consisting of fried confectioneries, baked confectioneries, breads, and side dishes mainly made of flour, such as okonomiyaki and takoyaki.
＜8＞
<1> to <7>. A mixed flour comprising the oil and fat composition for mixed flour according to any one of <1> to <7>.
＜9＞
<8> A dough for producing a food selected from the group consisting of fried confectioneries, baked confectioneries, breads, and flour-based side dishes such as okonomiyaki and takoyaki, produced from the mixed flour described in <8>.
＜10＞
<9> A food selected from the group consisting of fried confectioneries, baked confectioneries, breads, okonomiyaki, takoyaki and other flour-based side dishes, which is obtained by frying or baking the dough described above.
<11>
Use of the flour mix according to <8> for producing foods selected from the group consisting of fried confectioneries, baked confectioneries, breads, and flour-based side dishes such as okonomiyaki and takoyaki.
本発明により、ミックス粉への分散性が良好であり、ミックス粉から製造した最終製品の喫食時の口どけが良好なミックス粉用油脂組成物が得られる。 The present invention provides an oil and fat composition for mixed flour that has good dispersibility in mixed flour and that allows the final product made from the mixed flour to melt easily in the mouth when eaten.
本発明のミックス粉用油脂組成物は、非水素添加油脂であるパーム系油脂を主体として含む油脂組成物であって、ＰＰＯ/ＰＯＰ（Ｐ：パルミチン酸、Ｏ：オレイン酸）の質量比が０．７以下であり、かつＵＵＵトリグリセリド含有量（Ｕ：不飽和脂肪酸）が油脂組成物全質量に対し、１０質量％以上であることを特徴とする。 The oil and fat composition for mixed flour of the present invention is an oil and fat composition mainly containing palm-based oil and fat, which is a non-hydrogenated oil and fat, and is characterized in that the mass ratio of PPO/POP (P: palmitic acid, O: oleic acid) is 0.7 or less, and the UUU triglyceride content (U: unsaturated fatty acid) is 10 mass% or more based on the total mass of the oil and fat composition.
ミックス粉とは、一般に、小麦粉を含む穀粉を用いた食品の製造に用いる原材料のうち、小麦粉あるいは他の穀類の粉やデンプン類、糖類、油脂、粉乳、卵粉、膨張剤（ベーキングパウダー）、塩、香料その他粉状の調味料等の粉体原料（液体原料以外の原材料）を予め混合したものである。
本明細書において「ミックス粉」は、少なくともいずれかの種類の穀粉と本発明の油脂組成物とを含むものである。ミックス粉に含まれる穀粉には、小麦粉、米粉、トウモロコシ粉、大豆粉等が挙げられ、さらにそれらの全粒粉も挙げられる。ミックス粉に含まれるその他の粉体材料としては、砂糖、ブドウ糖、粉末水飴等の糖類、脱脂粉乳等の粉乳、ベーキングパウダー等の膨張剤、その他粉状の調味料（例えば食塩、香辛料）が挙げられる。
Mixed flour is generally a pre-mix of powdered ingredients (ingredients other than liquid ingredients) such as wheat flour or other grain flour, starches, sugars, oils and fats, milk powder, egg powder, leavening agents (baking powder), salt, flavorings, and other powdered seasonings, among other ingredients used in the manufacture of foods using cereal flour including wheat flour.
In this specification, the term "mixed flour" refers to a flour containing at least any type of cereal flour and the fat and oil composition of the present invention. Examples of cereal flour contained in the mixed flour include wheat flour, rice flour, corn flour, soy flour, etc., and further includes whole grain flours of these flours. Other powder materials contained in the mixed flour include sugars such as sugar, glucose, powdered starch syrup, etc., milk powder such as skim milk powder, leavening agents such as baking powder, and other powdered seasonings (e.g., salt, spices).
本発明の「ミックス粉」から製造される食品としては、ケーキドーナツやイーストドーナツ等を含むドーナツ等の油ちょう菓子類、クッキー等の焼菓子類、パン類、あるいはお好み焼き及びたこ焼き等の穀粉を主体とする惣菜類が挙げられる。
本発明の「ミックス粉」から製造される「生地」は、製造する食品に応じたその他の原材料（粉体原料及び液体原料）を混合して通常の方法により製造されるものである。
Foods produced from the "flour mix" of the present invention include fried confectioneries such as donuts, including cake donuts and yeast donuts, baked goods such as cookies, breads, and side dishes mainly made from flour, such as okonomiyaki and takoyaki.
The "dough" produced from the "flour mix" of the present invention is produced by a conventional method by mixing other raw materials (powdered raw materials and liquid raw materials) according to the food to be produced.
本発明のミックス粉用油脂組成物は、非水素添加油脂であるパーム系油脂を主体として含む油脂組成物である。
本発明における「パーム系油脂」は、パーム油及びその分別油から選択される油脂を含む油脂を意味する。「非水素添加油脂である」は、水素添加油脂ではないこと、あるいは水素添加油脂を含まないことを意味する。非水素添加油脂であるパーム系油脂を「主体として含む」とは、油脂組成物全質量に対して、非水素添加油脂であるパーム系油脂の合計量が５０質量％以上であることを意味する。本発明において非水素添加油脂であるパーム系油脂は、６０質量％以上であることが好ましく、７０質量％以上であることがより好ましく、８０質量％以上であることがよりさらに好ましい。また、９３質量％以下であることが好ましく、９０質量％以下であることがさらに好ましい。
本発明において、非水素添加油脂であるパーム系油脂としては、パーム油、パームオレイン、パームダブルオレイン、パームステアリン、パームミッドフラクション、が挙げられる。パームオレイン、パームダブルオレインは、パーム油を分別して得られる低融点画分の油脂であり、ヨウ素価は、通常５０を超える（例えば、５５以上の）範囲から選択される。パームステアリンとは、パーム油を分別して得られる高融点画分の油脂であり、ヨウ素価は、通常４０未満（例えば、１０～４０）の範囲から選択される。パームミッドフラクションは、パームオレインを更に分別して得られる高融点画分の油脂であり、ヨウ素価は通常３０～５０の範囲から選択される。本発明における「非水素添加油脂であるパーム系油脂」は、好ましくは、パーム油、パームミッドフラクション、及びパームステアリンから選択される油脂を含むことが好ましい。
非水素添加油脂であるパーム系油脂は、１種類を単独で用いてもよく、２種類以上のパーム系油脂を組み合わせて用いてもよい。
The oil and fat composition for mix flour of the present invention is an oil and fat composition mainly containing palm-based oil and fat, which is a non-hydrogenated oil and fat.
In the present invention, the term "palm-based fats and oils" refers to fats and oils including fats and oils selected from palm oil and its fractionated oils. "Non-hydrogenated fats and oils" refers to fats and oils that are not hydrogenated or fats that do not include hydrogenated fats and oils. "Mainly including" palm-based fats and oils that are non-hydrogenated fats and oils means that the total amount of palm-based fats and oils that are non-hydrogenated fats and oils is 50% by mass or more relative to the total mass of the fat and oil composition. In the present invention, the palm-based fats and oils that are non-hydrogenated fats and oils are preferably 60% by mass or more, more preferably 70% by mass or more, and even more preferably 80% by mass or more. Also, it is preferably 93% by mass or less, and even more preferably 90% by mass or less.
In the present invention, examples of palm-based fats and oils that are non-hydrogenated fats and oils include palm oil, palm olein, palm double olein, palm stearin, and palm mid fraction. Palm olein and palm double olein are low-melting-point fractions of fats and oils obtained by fractionating palm oil, and the iodine value is usually selected from a range of more than 50 (e.g., 55 or more). Palm stearin is a high-melting-point fraction of fats and oils obtained by fractionating palm oil, and the iodine value is usually selected from a range of less than 40 (e.g., 10 to 40). Palm mid fraction is a high-melting-point fraction of fats and oils obtained by further fractionating palm olein, and the iodine value is usually selected from a range of 30 to 50. The "palm-based fats and oils that are non-hydrogenated fats and oils" in the present invention preferably includes fats and oils selected from palm oil, palm mid fraction, and palm stearin.
The palm-based oils and fats that are non-hydrogenated oils and fats may be used alone or in combination of two or more kinds of palm-based oils and fats.
本発明の油脂組成物中のＰＰＯ/ＰＯＰ（Ｐ：パルミチン酸、Ｏ：オレイン酸）の質量比は０．７以下であり、かつＵＵＵトリグリセリド含有量（Ｕ：不飽和脂肪酸）は油脂組成物全質量に対し、１０質量％以上である。
なお、本明細書において、油脂組成物中のトリグリセリド組成の分析は液体クロマトグラフィー質量分析法により行った。
ＰＰＯ/ＰＯＰの質量比が０．７以下であることにより、ミックス粉への分散性が良好でかつ口どけの良い最終製品を得ることができる。
ＰＰＯ/ＰＯＰの質量比は０．５以下であることが好ましく、０．３以下であることがより好ましい。
また、ＰＰＯトリグリセリド含有量は１０％質量以下であることが好ましく、７質量％以下であることがより好ましく、５質量％以下であることがさらに好ましく、４質量％以下であることがよりさらに好ましい。ミックス粉への分散性が良好でかつ最終製品の口どけが良好であるという理由からである。
ＰＯＰトリグリセリド含有量は１４質量％以上であることが好ましく、１８質量％以上であることがより好ましく、２０質量％以上であることがさらに好ましい。また、３０質量％以下であることが好ましい。
The mass ratio of PPO/POP (P: palmitic acid, O: oleic acid) in the oil composition of the present invention is 0.7 or less, and the UUU triglyceride content (U: unsaturated fatty acid) is 10 mass% or more relative to the total mass of the oil composition.
In the present specification, the triglyceride composition in the oil and fat composition was analyzed by liquid chromatography mass spectrometry.
By controlling the mass ratio of PPO/POP to 0.7 or less, it is possible to obtain a final product that has good dispersibility in the mixed flour and that melts easily in the mouth.
The mass ratio of PPO/POP is preferably 0.5 or less, and more preferably 0.3 or less.
The PPO triglyceride content is preferably 10% by mass or less, more preferably 7% by mass or less, even more preferably 5% by mass or less, and even more preferably 4% by mass or less, because it provides good dispersibility in the mixed flour and good meltability in the mouth of the final product.
The POP triglyceride content is preferably 14% by mass or more, more preferably 18% by mass or more, and even more preferably 20% by mass or more. Also, it is preferably 30% by mass or less.
ＵＵＵトリグリセリド含有量が油脂組成物全質量に対し、１０質量％以上であることにより、ミックス粉への分散がよく、また最終製品の口どけもよい。
ＵＵＵトリグリセリド含有量が油脂組成物全質量に対し、３０質量％以下であることが好ましく、２５質量％以下であることがより好ましく、１５質量％以下であることがさらに好ましい。
When the UUU triglyceride content is 10% by mass or more based on the total mass of the oil and fat composition, the oil and fat composition disperses well in the mixed flour and the final product also melts in the mouth.
The UUU triglyceride content is preferably 30% by mass or less, more preferably 25% by mass or less, and even more preferably 15% by mass or less, relative to the total mass of the oil or fat composition.
本発明の油脂組成物中の脂肪酸組成としては、油脂組成物質量に対してパルミチン酸（Ｐ）を３０～５０質量％含むことが好ましく、またオレイン酸（Ｏ）を３０～５０質量％含むことが好ましい。
またラウリン酸が３質量％以下であることが好ましく、１質量％以下であることがより好ましい。
The fatty acid composition in the oil and fat composition of the present invention preferably contains 30 to 50% by mass of palmitic acid (P) and 30 to 50% by mass of oleic acid (O) relative to the mass of the oil and fat composition.
The content of lauric acid is preferably 3% by mass or less, and more preferably 1% by mass or less.
本発明の非水素添加油脂であるパーム系油脂は、非エステル交換油脂（エステル交換されていない油脂）であることが好ましい。
本発明の油脂組成物は、非水素添加油脂であるパーム系油脂の非エステル交換油脂を６０～９３質量％含むことが好ましく、７０～９３質量％含むことがより好ましく、７５～９０質量％含むことがさらに好ましい。
本発明の油脂組成物は、トランス脂肪酸の健康への影響が懸念されるため、部分水素添加油脂を含まないことが好ましい。
本発明の油脂組成物中の脂肪酸組成として、トランス脂肪酸は出来うる限り低下させることが望ましく、油脂組成物質量に対して１．０質量％以下であることが好ましく、０．７質量％以下であることがより好ましい。
The palm-based oil or fat which is the non-hydrogenated oil or fat of the present invention is preferably a non-esterified oil or fat (an oil or fat that has not been interesterified).
The oil and fat composition of the present invention preferably contains 60 to 93 mass %, more preferably 70 to 93 mass %, and even more preferably 75 to 90 mass % of a non-transesterified palm-based oil and fat, which is a non-hydrogenated oil and fat.
The oil and fat composition of the present invention preferably does not contain partially hydrogenated oils and fats, since the health effects of trans fatty acids are a concern.
In the fatty acid composition of the oil and fat composition of the present invention, it is desirable to reduce the trans fatty acid content as much as possible, and it is preferably 1.0 mass % or less, more preferably 0.7 mass % or less, based on the mass of the oil and fat composition.
本発明の油脂組成物は、非水素添加油脂であるパーム系油脂の他に、液体油、極度硬化油脂を含むことができる。液体油は、室温において液状の油脂であり、極度硬化油脂は、原料油脂を極度硬化処理して得られた油脂である。ミックス粉への分散性が向上し、また最終製品の口どけが良好となるため液体油を含むことが好ましく、液体油を７質量％以上含むことがより好ましく、１０質量％以上含むことがさらに好ましい。液体油は２５質量％以下であることが好ましく、２０質量％以下であることがより好ましい。
好ましい液体油としては、これらに限定されないが、コーン油、大豆油、オリーブ油、サフラワー油、綿実油、落花生油、ひまわり油、ハイオレイックヒマワリ油、ハイオレイックナタネ油、菜種油、ハイエルシン菜種油、ハイオレイックサフラワー油、米油、ごま油又はこれらの混合油あるいはこれらの加工油脂などが挙げられる。
好ましい極度硬化油脂としては、パーム油、ハイエルシン菜種油、菜種油、大豆油、牛脂、豚脂、魚油などを原料油脂としてこれを極度硬化処理して得られた油脂である。より好ましくは、パーム油、ハイエルシン菜種油、菜種油、大豆油から選択される原料油脂の極度硬化油であり、さらに好ましくはパーム油の極度硬化油である。またさらに好ましくは融点が５０℃以上の極度硬化油脂である。
本発明の油脂組成物は、ミックス粉への分散性を良くする観点からラウリン系油脂の含有量が５質量％以下であることが好ましい。ここで、ラウリン系油脂とは、油脂におけるラウリン酸残基の構成割合が３０％以上の油脂をいう。ラウリン系油脂としては、パーム核油、ヤシ油、またはそれらを分別、硬化、エステル交換等を行った油脂が挙げられる。
The oil and fat composition of the present invention can contain liquid oil and extremely hardened oil and fat in addition to the palm-based oil and fat which are non-hydrogenated oil and fat. The liquid oil is a liquid oil at room temperature, and the extremely hardened oil and fat is an oil and fat obtained by extremely hardening a raw material oil and fat. It is preferable to contain liquid oil because it improves dispersibility in the mixed flour and improves the melting in the mouth of the final product, and it is more preferable to contain 7% by mass or more of liquid oil, and even more preferable to contain 10% by mass or more of liquid oil. It is preferable that the liquid oil is 25% by mass or less, and more preferably 20% by mass or less.
Preferred liquid oils include, but are not limited to, corn oil, soybean oil, olive oil, safflower oil, cottonseed oil, peanut oil, sunflower oil, high oleic sunflower oil, high oleic rapeseed oil, rapeseed oil, high erucic rapeseed oil, high oleic safflower oil, rice oil, sesame oil, or mixtures thereof, or processed oils and fats thereof.
Preferred extremely hardened oils and fats are those obtained by subjecting raw oils and fats such as palm oil, high erucic rapeseed oil, rapeseed oil, soybean oil, beef tallow, lard, fish oil, etc. to an extremely hardening treatment. More preferred are extremely hardened oils of raw oils and fats selected from palm oil, high erucic rapeseed oil, rapeseed oil, and soybean oil, and even more preferred are extremely hardened oils of palm oil. Still more preferred are extremely hardened oils having a melting point of 50°C or higher.
The oil-and-fat composition of the present invention preferably contains 5% by mass or less of lauric oil-and-fat in order to improve the dispersibility in the mixed powder. Here, the lauric oil-and-fat refers to an oil-and-fat having a lauric acid residue content of 30% or more. Examples of the lauric oil-and-fat include palm kernel oil, coconut oil, and oil-and-fat obtained by fractionation, hardening, transesterification, etc. of these oils.
本発明の油脂組成物の２０℃におけるＳＦＣは３０％以下であることが好ましく、２５％以下であることがより好ましく、２０％以下であることがさらに好ましい。ショートニングの作業性に優れるという理由からである。３０℃におけるＳＦＣは４％以上２０％以下であることが好ましく、５％以上１７％以下であることがより好ましく、６％以上１５％以下であることがさらに好ましい。ミックス粉への分散性がよいという理由からである。
３５℃におけるＳＦＣは８％以下であることが好ましく、７％以下であることがより好ましく、５％以下であることがさらに好ましい。最終製品の口どけが良好であるという理由からである。
なお、本明細書においてＳＦＣ（単位：％）の測定は基準油脂分析法（２．２．９－２０１３、固体脂含量（ＮＭＲ法））を基にして、次のようにして測定することができる。即ち、油脂組成物を６０℃で３０分保持し、油脂組成物を完全に融解した後、０℃で３０分保持して固化させる。その後、２５℃で３０分保持し、テンパリングを行った後、０℃に３０分保持する。その後、各ＳＦＣの測定温度で３０分保持した後、ＳＦＣを測定する。
The SFC of the oil and fat composition of the present invention at 20°C is preferably 30% or less, more preferably 25% or less, and even more preferably 20% or less, because it provides excellent workability as shortening. The SFC at 30°C is preferably 4% to 20% or less, more preferably 5% to 17% or less, and even more preferably 6% to 15% or less, because it provides good dispersibility in mixed flour.
The SFC at 35° C. is preferably 8% or less, more preferably 7% or less, and even more preferably 5% or less, because the final product will have a good melt-in-the-mouth feel.
In this specification, the SFC (unit: %) can be measured based on the Standard Methods for Analysis of Fats, Oils and Related Compounds (2.2.9-2013, Solid Fat Content (NMR Method)) as follows. That is, the oil composition is held at 60°C for 30 minutes to completely melt the oil composition, and then held at 0°C for 30 minutes to solidify. Then, it is held at 25°C for 30 minutes to perform tempering, and then held at 0°C for 30 minutes. Then, it is held at the measurement temperature for each SFC for 30 minutes, and the SFC is measured.
本発明の油脂組成物は、最終製品中の食品添加物低減の観点から、乳化剤を含まないことが好ましい。同様に、増粘剤も含まないことが好ましい。 From the viewpoint of reducing food additives in the final product, it is preferable that the oil and fat composition of the present invention does not contain an emulsifier. Similarly, it is preferable that it does not contain a thickener.
本発明の油脂組成物は、油脂組成物混合後のミックス粉全質量中に１～３０質量％の範囲で含まれることが好ましく、２～２０質量％の範囲がより好ましく、３～１０質量％であることがさらに好ましい。 The oil and fat composition of the present invention is preferably contained in the range of 1 to 30% by mass, more preferably 2 to 20% by mass, and even more preferably 3 to 10% by mass, of the total mass of the mixed flour after mixing with the oil and fat composition.
本発明の油脂組成物は、通常の方法で製造することができる。例えば、油脂を混合、溶解させ、急冷捏和装置で急冷して捏和して製造することができる。本発明の油脂組成物は、例えば、特許文献２（特開２００６－１４１３７０号公報）に記載されるような、最終製品に対して特定の冷却条件を採用する必要がない。
本発明のミックス粉、生地及び最終製品はいずれも、当該技術分野において公知の材料及び方法を用いて製造することができる。
The oil and fat composition of the present invention can be produced by a conventional method. For example, it can be produced by mixing and dissolving the oil and fat, and then quenching and kneading the mixture in a quenching kneading device. The oil and fat composition of the present invention does not require the adoption of specific cooling conditions for the final product, as described in, for example, Patent Document 2 (JP Patent Publication 2006-141370).
All of the mixes, doughs and final products of the present invention can be made using ingredients and methods known in the art.
＜各油脂の作製方法及び物性＞
表１に記載される各油脂は以下のように作製されたものである。
・パーム油：パーム油（ヨウ素価５２）１００％の脱色、脱臭を行った。
・パームミッドフラクション：パームミッドフラクション（ヨウ素価４５）１００％の脱色、脱臭を行った。
・パームステアリン：パームステアリン（ヨウ素価３２）１００％の脱色、脱臭を行った。
・パームオレイン：パームオレイン（ヨウ素価５８）１００％の脱色、脱臭を行った。
・パームダブルオレインのエステル交換油：パームダブルオレイン（ヨウ素価６０）１００重量部を用いて、０．１１４重量部のナトリウムメチラートを触媒とし、９０℃で１５分間、ランダムエステル交換反応を行った。その後得られたエステル交換油の、脱色、脱臭を行った。
・パームステアリンエステル交換油の分別軟質部：パームステアリン１００重量部を用いて、０．１０２重量部のナトリウムメチラートを触媒とし、９０℃で１５分間、ランダムエステル交換反応を行った。その後、得られたエステル交換油を７０℃に加熱して完全に溶解し、４６℃で攪拌しながら２４時間晶析した。そして、３．０ＭＰａでフィルタープレスし、晶析後のエステル交換油を液状部と固体部に分けた。得られた液状部（ヨウ素価４０）の脱色、脱臭を行い、パームステアリンエステル交換油の分別液状部を得た。
・パーム極度硬化油：パーム油１００％の極度硬化処理（ヨウ素価１）を行い、脱色、脱臭を行った。
・ヤシ油：ヤシ油１００％の脱色、脱臭を行った。
・菜種油：菜種油１００％の脱色、脱臭を行った。
<Production method and physical properties of each oil and fat>
The oils and fats listed in Table 1 were prepared as follows.
Palm oil: 100% palm oil (iodine value 52) was bleached and deodorized.
Palm mid fraction: 100% of palm mid fraction (iodine value 45) was decolorized and deodorized.
Palm stearin: 100% palm stearin (iodine value 32) was bleached and deodorized.
Palm olein: 100% palm olein (iodine value 58) was decolorized and deodorized.
-Interesterified oil of palm double olein: 100 parts by weight of palm double olein (iodine value 60) was used to carry out a random interesterification reaction at 90°C for 15 minutes using 0.114 parts by weight of sodium methylate as a catalyst. The interesterified oil obtained was then decolorized and deodorized.
-Fractionated soft part of palm stearin transesterified oil: Using 100 parts by weight of palm stearin, random transesterification was carried out at 90°C for 15 minutes using 0.102 parts by weight of sodium methylate as a catalyst. The obtained transesterified oil was then heated to 70°C to completely dissolve, and crystallized for 24 hours while stirring at 46°C. Then, the mixture was filter pressed at 3.0 MPa, and the transesterified oil after crystallization was separated into a liquid part and a solid part. The obtained liquid part (iodine value 40) was decolorized and deodorized to obtain a fractionated liquid part of palm stearin transesterified oil.
Hardened palm oil: 100% palm oil that has been hardened (iodine value 1), bleached, and deodorized.
Coconut oil: 100% coconut oil was bleached and deodorized.
Rapeseed oil: 100% rapeseed oil was bleached and deodorized.
＜油脂組成物の作製＞
（実施例１～４、比較例１～３）
表１の配合にしたがって、各油脂を混合、溶解させ、急冷捏和装置で急冷して捏和し、ミックス粉用油脂組成物を得た。
トリグリセリドの分析は、液体クロマトグラフィー法により行った。下記に分析条件の詳細を示す。
<Preparation of oil and fat composition>
(Examples 1 to 4, Comparative Examples 1 to 3)
According to the composition in Table 1, each fat or oil was mixed and dissolved, and then rapidly cooled and kneaded in a rapid cooling and kneading device to obtain a fat or oil composition for mixed flour.
Triglycerides were analyzed by liquid chromatography under the following detailed analysis conditions:
[液体クロマトグラフィー部]
装置：Ａｇｉｌｅｎｔ １２６０ Ｉｎｆｉｎｉｔｙ バイナリ ＬＣシステム
カラム：Ｃａｄｅｎｚａ ＣＤ－Ｃ１８
カラム温度：２０℃
[Liquid Chromatography Department]
Apparatus: Agilent 1260 Infinity Binary LC System Column: Cadenza CD-C18
Column temperature: 20°C
[質量分析部]
装置：Ａｇｉｌｅｎｔ ６１３０ Ｓｉｎｇｌｅ Ｑｕａｄｒｕｐｏｌｅ ＬＣ／ＭＳシステム
イオンソース：ＡＰＣＩ
[Mass Spectroscopy Section]
Apparatus: Agilent 6130 Single Quadrupole LC/MS System Ion source: APCI
表１（油脂組成、脂肪酸組成及びＵＵＵ含有量：組成物質量に対する質量％）
＜ミックス粉の作製＞
（実施例５～８、比較例４～６）
表２の配合にしたがって、ミックス粉を以下の方法にて作製した。薄力粉を６４．５質量部、グラニュー糖を２５質量部、脱脂粉乳を３質量部、ベーキングパウダーを２質量部、及び、食塩を０．５質量部をミキサーボウルに投入し、縦型３０コートミキサー（関東混合機工業株式会社製「ＨＰＩ－３０Ｍ」）にビーターを取り付け、低速で５分間攪拌後、３０℃に温調した実施例１～４又は比較例１～３で得たミックス粉用油脂組成物５質量部を投入し、中速で２５分間攪拌し、ミックス粉を作製した。
<Preparing mixed flour>
(Examples 5 to 8, Comparative Examples 4 to 6)
Mixed flour was prepared according to the formulation in Table 2 by the following method: 64.5 parts by mass of weak flour, 25 parts by mass of granulated sugar, 3 parts by mass of skim milk powder, 2 parts by mass of baking powder, and 0.5 parts by mass of salt were charged into a mixer bowl, and a beater was attached to a vertical 30-coat mixer ("HPI-30M" manufactured by Kanto Mixing Machinery Co., Ltd.) and the mixture was stirred at low speed for 5 minutes. Then, 5 parts by mass of the oil and fat composition for mixed flour obtained in Examples 1 to 4 or Comparative Examples 1 to 3, which had been adjusted to 30°C, was charged, and the mixture was stirred at medium speed for 25 minutes to prepare a mixed flour.
表２（油脂組成：組成物質量に対する質量％）
＜ケーキドーナツの作製＞
（実施例９～１２、比較例７～９）
表３の配合にしたがって、ケーキドーナツを以下の方法にて作製した。
水１１．４質量部、及び、実施例５～８又は比較例４～６で得たミックス粉をミキサーボウルに投入し、縦型３０コートミキサー（関東混合機工業株式会社製「ＨＰＩ－３０Ｍ」）にビーターを取り付け、低速で３０秒間攪拌後、全卵１３．１質量部を投入し、低速で１分間、中速で３分間混合し、生地を捏ね上げ、（捏ね上げ温度２２～２５℃）、３０分間静置した後、ドーナツカッターで６０ｇのリング状に成型して、１８０±５℃に加熱したフライ用油脂（パーム油）中に押し出し、４分間フライ調理してケーキドーナツを得た。
<Making cake donuts>
(Examples 9 to 12, Comparative Examples 7 to 9)
According to the formulation in Table 3, cake donuts were prepared in the following manner.
11.4 parts by mass of water and the mixed flour obtained in Examples 5 to 8 or Comparative Examples 4 to 6 were added to a mixer bowl, and a beater was attached to a vertical 30-coat mixer ("HPI-30M" manufactured by Kanto Mixing Machinery Co., Ltd.) and mixed at low speed for 30 seconds. Then, 13.1 parts by mass of whole eggs were added and mixed at low speed for 1 minute and at medium speed for 3 minutes. The dough was kneaded (kneading temperature 22 to 25°C) and left to stand for 30 minutes. The dough was then shaped into 60 g rings using a donut cutter, extruded into frying oil (palm oil) heated to 180±5°C, and fried for 4 minutes to obtain cake donuts.
表３（油脂組成：組成物質量に対する質量％）
（ミックス粉の評価）
実施例・比較例のミックス粉を作製し、２０℃恒温槽内で一日静置した後、以下の評価基準に従ってミックス粉の状態を評価した。
Mixed powders of the Examples and Comparative Examples were prepared and left to stand in a thermostatic chamber at 20° C. for one day, after which the state of the mixed powder was evaluated according to the following evaluation criteria.
（ドーナツ生地の評価）
実施例・比較例で作製したドーナツ生地を室温にて５０分静置後、粘度計（リオン株式会社ビスコテスタVT-04）で測定を行った。この値を基に、ドーナツ生地の作業性を以下のような基準で評価した。
The doughnut dough prepared in the Examples and Comparative Examples was left to stand at room temperature for 50 minutes, and then measured using a viscometer (Rion Co., Ltd. Viscotester VT-04). Based on the measured values, the workability of the doughnut dough was evaluated according to the following criteria.
（ドーナツの外観評価）
実施例・比較例で得られたドーナツについて外観を評価した。その際の評価基準は以下の通りであった。
The appearance of the donuts obtained in the Examples and Comparative Examples was evaluated according to the following criteria:
（ドーナツの食感（官能評価））
実施例・比較例で得られたドーナツについて、口どけと口残りのねちゃつきを評価した。その際の評価基準は以下の通りであった。
The donuts obtained in the Examples and Comparative Examples were evaluated for melting in the mouth and stickiness remaining in the mouth. The evaluation criteria were as follows:
表１～３から明らかなとおり、本発明の油脂組成物（実施例１～４の油脂組成物）を用いた場合には、ミックス粉への分散が良好であり、ドーナツの口どけも良好であった（実施例５～８）。また、ドーナツ生地の製造においても問題がなく、外観にも問題がなかった（実施例９～１２）。
一方、ＰＰＯ/ＰＯＰ含量が０．７を超えており（比較例２及び３）またはＵＵＵ含有量が１０質量％未満（比較例１）の油脂組成物を用いた場合には、ミックス粉への分散が不良（比較例４及び６）あるいはドーナツの口どけが不良であった（比較例７～９）。
As is clear from Tables 1 to 3, when the oil and fat compositions of the present invention (the oil and fat compositions of Examples 1 to 4) were used, the dispersion in the mixed flour was good, and the donuts also had good melting in the mouth (Examples 5 to 8). In addition, there were no problems in the production of the donut dough, and there were no problems with the appearance (Examples 9 to 12).
On the other hand, when an oil composition having a PPO/POP content exceeding 0.7 (Comparative Examples 2 and 3) or an UUU content of less than 10 mass% (Comparative Example 1) was used, dispersion in the mixed flour was poor (Comparative Examples 4 and 6) or the donuts melted poorly in the mouth (Comparative Examples 7 to 9).
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| JP2009232738A (en) | 2008-03-27 | 2009-10-15 | Nisshin Oillio Group Ltd | Oil and fat composition for sandwich cream |
| WO2009150951A1 (en) | 2008-06-09 | 2009-12-17 | 日清オイリオグループ株式会社 | Plastic fat composition |
| JP2014093968A (en) | 2012-11-09 | 2014-05-22 | Adeka Corp | Fat composition for variety breads |
| JP2019162069A (en) | 2018-03-20 | 2019-09-26 | 日油株式会社 | Oil and fat composition for modifying fried food |
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| JP2009232738A (en) | 2008-03-27 | 2009-10-15 | Nisshin Oillio Group Ltd | Oil and fat composition for sandwich cream |
| WO2009150951A1 (en) | 2008-06-09 | 2009-12-17 | 日清オイリオグループ株式会社 | Plastic fat composition |
| JP2014093968A (en) | 2012-11-09 | 2014-05-22 | Adeka Corp | Fat composition for variety breads |
| JP2019162069A (en) | 2018-03-20 | 2019-09-26 | 日油株式会社 | Oil and fat composition for modifying fried food |
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