JP5154110B2 - Method for producing oil and fat composition - Google Patents
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- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Edible Oils And Fats (AREA)
Description
本発明は、油脂組成物、及び油脂組成物の製造方法に関する。具体的にはトリグリセリドの２位に飽和脂肪酸が多く結合しており、ＳＳＳ型油脂及びＳＳＵ型油脂を高含有する結晶化速度の早い油脂組成物及び該油脂組成物の製造方法、及び該油脂組成物を含有したマーガリン、ショートニング及びロールインマーガリンに関するものである。 The present invention relates to an oil / fat composition and a method for producing the oil / fat composition. Specifically, a lot of saturated fatty acids are bonded to the 2-position of triglyceride, and an oil composition having a high crystallization speed and a high content of SSS oil and fat and SSU oil and fat, a method for producing the oil composition, and the oil composition The present invention relates to margarine, shortening and roll-in margarine containing products.
マーガリンやショートニングは油脂を急冷し、捏和することで製造されるが、この際、パーム油等の結晶化の遅い油脂をそのまま用いると、捏和時に結晶が完全に析出せずに、経時的に結晶化が起きるため粗大結晶が成長する。このように経時的に結晶が成長すると、マーガリンやショートニングがざらつくことにより口溶けの悪化を招き、またパン生地への練りこまれ方が悪くなるなど商品性が落ちる結果になる。このためマーガリン、ショートニングに使用する油脂は捏和時に結晶が完全に析出し、経時的に結晶が析出しない油脂が好ましい。 Margarine and shortening are produced by quenching and kneading fats and oils. In this case, if fats and oils that are slow to crystallize such as palm oil are used as they are, crystals do not completely precipitate during kneading, and over time. Since crystallization occurs, coarse crystals grow. When crystals grow in this way over time, margarine and shortening become rough, resulting in poor melting of the mouth, and poorer kneading into bread dough. For this reason, the fats and oils used for margarine and shortening are preferably fats and oils in which crystals are completely precipitated during kneading and crystals do not precipitate over time.
従来からマーガリンやショートニングには水素添加された大豆硬化油、魚油硬化油等のトランス型脂肪酸含量の多い油脂が多く使用されてきたが、近年トランス型脂肪酸の有害性が指摘されており、多量摂取により動脈硬化や心筋梗塞のリスクが高められる可能性が示唆されており（非特許文献１など）、米国の食品医薬局（ＦＤＡ）は２００６年頭より食品などへのトランス型脂肪酸含量の表示を義務化し（２００３年７月１１日付け規則）、世界保健機構（ＷＨＯ）は摂取エネルギーの１％未満（おおよその１日の摂取量としては２ｇ強まで）にするよう勧告している。 Conventionally, many fats and oils with high trans fatty acid content such as hydrogenated soybean hardened oil and fish oil hardened oil have been used for margarine and shortening, but in recent years the harmfulness of trans fatty acids has been pointed out and ingested in large quantities It has been suggested that the risk of arteriosclerosis and myocardial infarction may be increased (Non-Patent Document 1, etc.), and the US Food and Drug Administration (FDA) has been obligated to display the content of trans-fatty acid in foods and other products since 2006 (Regulation dated July 11, 2003), the World Health Organization (WHO) recommends that it be less than 1% of the energy consumed (up to a daily intake of approximately 2 g or more).
１，２，３飽和（ＳＳＳ型油脂）、１，２飽和、３不飽和型のトリグリセリド（ＳＳＵ型油脂、１位と３位が入れ替わった光学異性体も含む）は天然油脂の中に含まれるトリグリセリドの一種であり、他の型の油脂に含まれるトリグリセリドと同様に食用油脂原料として使用することができる。このようなＳＳＳ型トリグリセリド及びＳＳＵ型トリグリセリドを高含有する油脂は対称型のＳＵＳ型のトリグリセリドと異なり、急冷条件での結晶化が早く、様々な油脂食品に利用が可能である。 1,2,3 saturated (SSS type fats and oils), 1,2 saturated, triunsaturated type triglycerides (including SSU type fats and oils, optical isomers in which positions 1 and 3 are interchanged) are contained in natural fats and oils. It is a kind of triglyceride and can be used as a raw material for edible fats and oils as well as triglycerides contained in other types of fats and oils. Such fats and oils containing a high content of SSS type triglycerides and SSU type triglycerides, unlike symmetrical SUS type triglycerides, are rapidly crystallized under rapid cooling conditions and can be used for various fats and oils.
ＳＳＳ型油脂及びＳＳＵ型油脂を高含有する油脂を作製する方法としては、ナトリウムメチラート等を利用した化学的なエステル交換による方法が挙げられるが、この方法を用いると結晶化を遅らせるＳＵＳ型油脂（１飽和、２不飽和、３飽和）がＳＳＵ型油脂に対して半分量同時に生成するため、ＳＳＳ型油脂及びＳＳＵ型油脂の結晶化の早さが損なわれる。ＳＳＵ型油脂を含有し、かつＳＵＳ型油脂の含有量がＳＳＵ型油脂の半分量よりも少ない油脂を作製するためにはラードの分別（特許文献１）、又は、極度硬化油脂と遊離の不飽和脂肪酸を１，３位特異的酵素により反応させ、脂肪酸を除去する工程と分別工程を経て目的とするＳＳＵ型油脂を得る方法（特許文献２）が挙げられる。しかし、ラードを直接分別する方法ではＳＳＳ型油脂及びＳＳＵ型油脂は少量しか回収できず効率が悪い。しかも得られるＳＳＵ型油脂は脂肪酸組成がほぼ決まっており、必要に応じて組成を調整することはできない。また極度硬化油脂と遊離の不飽和脂肪酸を反応させる方法では原料に脂肪酸を使用する必要があり、かつ脂肪酸を除去する工程が必ず必要でありコスト及び効率の面で不利である。ラードを含有するマーガリン用の油脂としてラードとパームステアリンを混合したマーガリン用油脂（特許文献３）、ＳＳＵ型の油脂とＳＵＳ型、ＵＳＵ型の油脂との比率を調整した油脂（特許文献４）が挙げられるが、これらはラード又はラードの分別油をそのまま用いるため、様々な用途に対応したマーガリンの要求特性に対応できず、また一定量のＳＵＳ型油脂を含むため結晶化が遅くなる傾向になる。また、ロールインマーガリン用の油脂として特定組成を有する油脂組成物（特許文献５）、パームステアリンとラードから成る油脂組成物（特許文献６）等があるが、いずれも結晶化を遅くするＳＵＳ型油脂を一定量含むため結晶化が遅くなる傾向になる。
ＳＳＳ型油脂及びＳＳＵ型油脂の含有量が高く、結晶化が早い油脂組成物を簡便且つ安価に製造する方法を提供すること。更には、実質的にトランス酸を増加することなしに特性を改質することのできる前記の製造する方法を提供すること。また該製造する方法により得られた油脂組成物を原料として使用することにより幅広い温度域で良好な物性を持ち、製パン性、製菓性の良いショートニング、マーガリン、ロールインマーガリンを提供すること。 To provide a method for easily and inexpensively producing an oil / fat composition having a high content of SSS-type oil / fat and SSU-type oil / fat and quick crystallization. Furthermore, the present invention provides a method for the production as described above, wherein the properties can be modified without substantially increasing the trans acid. Further, to provide a shortening, margarine and roll-in margarine having good physical properties in a wide temperature range and having good bread-making properties and confectionery properties by using the oil and fat composition obtained by the production method as a raw material.
本発明者らは上記課題を解決するために鋭意研究を重ねた結果、飽和脂肪酸が２位に多く結合するトリグリセリドを含み、かつ不飽和脂肪酸が１，３位に多く結合する油脂と、ヨウ素価１５以下の油脂を１，３位特異的酵素により反応させることにより、ＳＳＵ型の油脂を高含有し、且つＳＵＳ型油脂の含有量が少ない油脂を効率よく得られることを見出し、本発明を完成するに至った。またこれらの油脂がマーガリン、ショートニング等の油脂食品原料として幅広い温度域で好適な物性を持つことを見出した。 As a result of intensive studies to solve the above problems, the inventors of the present invention have included triglycerides in which saturated fatty acids are bonded in many positions at 2 and oils and fats in which unsaturated fatty acids are bonded in positions 1 and 3, and iodine value. It was found that by reacting 15 or less fats and fats with a 1,3-position specific enzyme, fats and oils having high SSU type fats and low SUS type fats and oils can be obtained efficiently, and the present invention was completed. It came to do. Further, they have found that these fats and oils have suitable physical properties in a wide temperature range as raw materials for fats and oils such as margarine and shortening.
即ち、本発明の第一は、以下の油脂（Ａ），（Ｂ）を重量比で１０／９０〜９０／１０の割合で含有する混合油を、１，３位特異的酵素を用いてエステル交換反応させることを特徴とする油脂組成物の製造方法に関する。
（Ａ）トリグリセリドの１，３位における脂肪酸組成のうち、不飽和脂肪酸の割合が４０重量％以上で、２位における脂肪酸組成のうち、飽和脂肪酸の割合が４０重量％以上で、かつ２位における飽和脂肪酸の割合が１，３位の脂肪酸組成における飽和脂肪酸の割合よりも２０重量％以上高い油脂
（Ｂ）ヨウ素価１５以下の油脂
好ましい実施態様は、油脂（Ａ）が、ラードまたはラードの分別油であることを特徴とする前記油脂組成物の製造方法に関する。
That is, the first of the present invention is a mixed oil containing the following fats and oils (A) and (B) in a ratio of 10/90 to 90/10 by weight using an enzyme specific to the 1 and 3 positions. The present invention relates to a method for producing an oil and fat composition characterized by carrying out an exchange reaction.
(A) In the fatty acid composition at positions 1 and 3 of the triglyceride, the proportion of unsaturated fatty acid is 40% by weight or more, and in the fatty acid composition at position 2, the proportion of saturated fatty acid is 40% by weight or more and Fats and oils with a saturated fatty acid ratio of 20% by weight or more higher than the saturated fatty acid ratio in the fatty acid composition at positions 1 and 3 (B) Oils with an iodine number of 15 or less In a preferred embodiment, the fat or oil (A) is lard or lard fractionation. It is related with the manufacturing method of the said oil-fat composition characterized by being oil.
より好ましくは、油脂（Ｂ）が、それぞれ水素添加したナタネ油、大豆油、パーム油、パーム核油、やし油の少なくとも1種類以上を含むことを特徴とする前記油脂組成物の製造方法に関する。 More preferably, the oil and fat (B) includes at least one of hydrogenated rapeseed oil, soybean oil, palm oil, palm kernel oil, and palm oil, respectively. .
また、１，３位特異的酵素を用いてエステル交換反応した後に、更に分別することにより高融点成分を除去することを特徴とする前記油脂組成物の製造方法に関する。 In addition, the present invention relates to a method for producing the oil and fat composition, wherein a high melting point component is removed by further fractionation after transesterification using a 1,3-position specific enzyme.
本発明の油脂組成物の製造方法によれば、実質的に脂肪酸を原料としないので脂肪酸を除去する工程等を必要とすることなく簡便に、ＳＳＳ型油脂及びＳＳＵ型油脂の含有量が高く、またＳＵＳ型油脂の含有量が低く、このため結晶化が早い油脂組成物が製造できる。さらに反応に使用する油脂を必要に応じて選択でき、また分別することにより幅広く物性をコントロールでき、様々な用途に応じた油脂含有食品に使用することが可能である。さらには、実質的にトランス酸を増加することなしに上記特性改質することも可能であり有用である。 According to the method for producing an oil and fat composition of the present invention, since the fatty acid is not substantially used as a raw material, the content of the SSS type oil and fat and the SSU type oil and fat is simply high without requiring a step of removing the fatty acid, Moreover, since the content of SUS type fats and oils is low, an oil and fat composition that can be rapidly crystallized can be produced. Furthermore, the fats and oils used for the reaction can be selected as necessary, and the physical properties can be widely controlled by separating them, so that they can be used for fat-containing foods according to various uses. Furthermore, it is possible and useful to modify the above characteristics without substantially increasing the trans acid.
以下、本発明につき、さらに詳細に説明する。本発明は、以下の油脂（Ａ），（Ｂ）を重量比で１０／９０〜９０／１０の割合で含有する混合油を、１，３位特異的酵素を用いてエステル交換反応させることを特徴とする油脂組成物の製造方法に関する物である。
（Ａ）トリグリセリドの１，３位における脂肪酸組成のうち、不飽和脂肪酸の割合が４０重量％以上で、２位における脂肪酸組成のうち、飽和脂肪酸の割合が４０重量％以上で、かつ２位における飽和脂肪酸の割合が１，３位の脂肪酸組成における飽和脂肪酸の割合よりも２０重量％以上高い油脂
（Ｂ）ヨウ素価１５以下の油脂
これにより、ＳＳＳ型油脂及びＳＳＵ型油脂の含有量が高く、且つＳＵＳ型油脂の含有量の少ない油脂組成物を簡便に製造することが可能となる。尚、原料油脂については”油脂（Ａ）”、”油脂（Ｂ）”等と、エステル交換反応生成物と区別する為に”組成物”を付すことなく記載しているが、原料油脂について”油脂”と記載した場合は、例えば脂肪酸構造、その配置が異なる様なグリセリドの混合物をも含めるものとする。
Hereinafter, the present invention will be described in more detail. In the present invention, a mixed oil containing the following fats and oils (A) and (B) at a ratio of 10/90 to 90/10 by weight ratio is subjected to a transesterification reaction using a 1,3-position specific enzyme. It is a thing regarding the manufacturing method of the oil-fat composition characterized.
(A) In the fatty acid composition at positions 1 and 3 of the triglyceride, the proportion of unsaturated fatty acid is 40% by weight or more, and in the fatty acid composition at position 2, the proportion of saturated fatty acid is 40% by weight or more and Fats and oils with a saturated fatty acid ratio of 20% by weight or more higher than the saturated fatty acid ratio in the fatty acid composition at positions 1 and 3 (B) Oils with an iodine value of 15 or less. Thereby, the content of SSS type fats and oils and SSU type fats and oils is high, And it becomes possible to manufacture easily the oil-fat composition with little content of SUS type fats and oils. In addition, “Oil and fat (A)”, “Oil and fat (B)” and the like are described without adding “composition” in order to distinguish them from the transesterification reaction product. References to “fat” include, for example, glyceride mixtures that differ in fatty acid structure and arrangement.
ここでＳＳＵ型油脂とは、グリセリンの１位と２位に飽和脂肪酸が結合し、３位に不飽和脂肪酸が結合したトリグリセリドであり、１位と３位が入れ替わった、１位不飽和、２位、３位飽和型のトリグリセリドも含むものとする。即ちここで、飽和脂肪酸を「Ｓ」、不飽和脂肪酸を「Ｕ」と表記して１，２位飽和、３位不飽和型、又は、１位不飽和、２，３位飽和型のトリグリセリドのことを、以降ＳＳＵ型油脂と称することにする。また、ＳＳＳ型油脂とは、グリセリンの１位、２位、３位全てに飽和脂肪酸が結合したトリグリセリドを表す。 SSU type fats and oils are triglycerides in which a saturated fatty acid is bonded to the 1st and 2nd positions of glycerin and an unsaturated fatty acid is bonded to the 3rd position, and the 1st and 3rd positions are interchanged. It is also assumed to include triglycerides of the 3rd and 3rd-position saturated type. That is, here, the saturated fatty acid is represented by “S”, the unsaturated fatty acid is represented by “U”, and the 1,2-position saturated, 3-position unsaturated type, or the 1-position unsaturated, 2,3-position saturated triglyceride This will be hereinafter referred to as SSU type oil and fat. Moreover, SSS type | mold oil and fat represents the triglyceride which the saturated fatty acid couple | bonded with 1st-position, 2-position, and 3rd-position of glycerol.
油脂（Ａ）において、トリグリセリドの１，３位における不飽和脂肪酸の割合が４０重量％以上とは、油脂中のグリセリンの１，３位にのみ結合している脂肪酸の組成のうち、不飽和脂肪酸の割合が４０重量％以上であることを指す。トリグリセリドの２位における脂肪酸組成のうち、飽和脂肪酸の割合が４０重量％以上とは、同様に油脂中のグリセリンの２位にのみ結合している脂肪酸の組成のうち、飽和脂肪酸が４０重量％以上であることを指す。２位に結合している飽和脂肪酸の割合が１，３位の脂肪酸組成における飽和脂肪酸の割合よりも２０重量％以上高い油脂とは、１，３位に結合している脂肪酸の組成と、２位に結合している脂肪酸の組成を比較したときに、２位に結合している脂肪酸組成のうち飽和脂肪酸の比率が、１，３位に結合している脂肪酸の組成における飽和脂肪酸の比率よりも２０重量％以上高いことを意味している。尚、トリグリセリドの１，３位の脂肪酸組成は直接的に分析する事は難しいが、トリグリセリドに結合している全ての脂肪酸組成と、トリグリセリドの２位のみに結合している脂肪酸の組成を分析する事により、間接的に分析する事が可能である。 In fats and oils (A), the ratio of unsaturated fatty acids at positions 1 and 3 of triglycerides is 40% by weight or more. Among fatty acid compositions bonded only to positions 1 and 3 of glycerin in fats and oils, unsaturated fatty acids This means that the ratio of is 40% by weight or more. Of the fatty acid composition at the 2nd position of triglyceride, the ratio of saturated fatty acid is 40% by weight or more. Similarly, among the composition of fatty acid bonded only to the 2nd position of glycerin in fats and oils, saturated fatty acid is 40% by weight or more. It means that. Fats and oils in which the ratio of saturated fatty acids bonded to the 2nd position is 20% by weight or more higher than the ratio of saturated fatty acids in the fatty acid composition of the 1st and 3rd positions are the composition of fatty acids bonded to the 1st and 3rd positions and 2 When comparing the composition of fatty acids bonded to the position, the ratio of saturated fatty acids in the fatty acid composition bonded to the second position is higher than the ratio of saturated fatty acids in the composition of fatty acids bonded to the first and third positions. Also means that it is 20% by weight or more. Although it is difficult to directly analyze the fatty acid composition at the 1st and 3rd positions of triglycerides, the composition of all fatty acids bonded to triglycerides and the composition of fatty acids bonded only to the 2nd position of triglycerides are analyzed. It is possible to analyze indirectly.
また、ここでいう不飽和脂肪酸は、その二重結合がシス型であることが好ましい。一方、トランス型の二重結合を含む場合、近年トランス型脂肪酸の有害性が指摘されており、油脂組成物の市場価値が下がり好ましくない。従って、トランス脂肪酸の含有割合は、全脂肪酸組成中で３％以下、更に１％以下であることが好ましい。 Moreover, it is preferable that the unsaturated fatty acid here is a cis type in the double bond. On the other hand, when trans-type double bonds are included, the harmfulness of trans-type fatty acids has been pointed out in recent years, and the market value of the oil and fat composition is lowered, which is not preferable. Therefore, the trans fatty acid content is preferably 3% or less, more preferably 1% or less, in the total fatty acid composition.
トリグリセリドの１，３位における不飽和脂肪酸の割合が４０重量％より少ないと目的とするＳＳＵ型油脂の生成量が少なくなり、あるいはトリグリセリドの２位における飽和脂肪酸の割合が４０重量％より少ないと、結晶化を遅らせるＳＵＳ型油脂が多く生成し本発明の目的を達成できなくなる。また、１，３位の不飽和脂肪酸の割合は５０重量％以上である事がよりより好ましく、２位の飽和脂肪酸の割合は５０重量％以上である事がより好ましい。また、２位に結合している飽和脂肪酸の割合が１，３位の脂肪酸組成における飽和脂肪酸の割合よりも２０重量％以上高くない場合には、脂肪酸組成によるが、ＳＵＳ型油脂が多くなり結晶化が遅くなる。もしくはＳＳＵ型油脂に対してＳＳＳ型油脂の量が多くなりすぎて低温でやや硬くノビの悪い油脂になる場合があるため、本発明の効果を十分に発揮できない。また、２位に結合している飽和脂肪酸の割合は１，３位の脂肪酸組成における飽和脂肪酸の割合よりも３０重量％以上高いことがより好ましい。このような組成を持つ油脂はラード、乳脂等またはこれらの分別油が挙げられるが、ラードまたはラードの分別油を用いる事が好ましい。 When the proportion of unsaturated fatty acids at positions 1 and 3 of triglyceride is less than 40% by weight, the amount of SSU-type oil / fat produced is less, or when the proportion of saturated fatty acids at position 2 of triglyceride is less than 40% by weight, Many SUS type fats and oils which delay crystallization are produced, and the object of the present invention cannot be achieved. Further, the ratio of the unsaturated fatty acids at the 1 and 3 positions is more preferably 50% by weight or more, and the ratio of the saturated fatty acid at the 2nd position is more preferably 50% by weight or more. In addition, when the ratio of the saturated fatty acid bonded to the 2nd position is not higher than 20% by weight than the ratio of the saturated fatty acid in the 1st and 3rd position fatty acid composition, depending on the fatty acid composition, SUS type fats and oils increase and crystals Will slow down. Or since the amount of SSS type oil and fat becomes too much with respect to SSU type oil and fat, it may become slightly hard and bad oil and fat at low temperature, so that the effect of the present invention cannot be sufficiently exhibited. Further, the ratio of the saturated fatty acid bonded to the 2nd position is more preferably 30% by weight or more higher than the ratio of the saturated fatty acid in the 1st and 3rd position fatty acid composition. Examples of the fats and oils having such a composition include lard, milk fat and the like, and fractionated oils thereof, but it is preferable to use lard or lard fractionated oil.
油脂（Ｂ）としては、ヨウ素価１５以下の油脂であれば各種が使用できるが、例えばナタネ油、大豆油、パーム油、パーム核油、やし油を水素添加したもの等が好適に使用できる。この中でも、特にナタネ油，パーム核油を水素添加したものが、脂肪酸組成のバランスの点から好ましい。油脂（Ｂ）は、これを構成する脂肪酸の大部分が飽和脂肪酸となることから、油脂（Ａ）と共に１，３位特異的酵素を用いてエステル交換反応されることで、油脂（Ａ）の１，３位に位置していた不飽和脂肪酸の一部を受け取りＳＳＵ等の好ましい油脂を形成すると共に、油脂（Ａ）中に存在するＵＳＵ等の過剰な不飽和脂肪酸をやはりＳＳＵ等の好ましい油脂に置換することが可能となる。 As fats and oils (B), various kinds of fats and oils having an iodine value of 15 or less can be used. For example, oils obtained by hydrogenating rapeseed oil, soybean oil, palm oil, palm kernel oil, coconut oil, or the like can be suitably used. . Of these, hydrogenated rapeseed oil and palm kernel oil are particularly preferred from the viewpoint of the balance of the fatty acid composition. Since fats and oils (B) are mostly saturated fatty acids, the fats and oils (B) are transesterified with the fats and oils (A) using a 1,3-position specific enzyme, so that the fats and oils (A) A part of the unsaturated fatty acid located at the 1st and 3rd positions is received to form a preferable oil such as SSU, and an excess of the unsaturated fatty acid such as USU present in the oil (A) is also preferable such as SSU. Can be substituted.
本発明においては、このような特徴を有する油脂（Ａ）及び油脂（Ｂ）は、１０／９０〜９０／１０の重量比率、より好ましくは２０／８０〜８０／２０の重量比率で混合して、１，３位特異的酵素によりエステル交換される。１０／９０から９０／１０の比率から外れた配合とすると、エステル交換によるＳＳＵ型油脂の割合を増加させることが困難となり、あるいはＳＳＳ型油脂の比率が少なくなり、組成のバランスが悪くなるため本発明の効果を十分に発揮できなくなる。 In the present invention, the fats and oils (A) and fats and oils (B) having such characteristics are mixed at a weight ratio of 10/90 to 90/10, more preferably at a weight ratio of 20/80 to 80/20. , Transesterification by a 1,3-position specific enzyme. When the composition is out of the ratio of 10/90 to 90/10, it becomes difficult to increase the ratio of SSU type fats and oils by transesterification, or the ratio of SSS type fats and oils decreases and the balance of the composition becomes worse. The effect of the invention cannot be fully exhibited.
また、ここでいうエステル交換反応に使用する１，３位特異的酵素とは、グリセリンの１，３位に結合している脂肪酸を、２位に結合している脂肪酸よりも高い割合でエステル交換（即ち特異的に反応）する酵素であれば各種酵素が使用可能であるが、具体的には１，３位に特異的に反応するリパーゼ等が挙げられる。尚、その１，３位に特異的に反応を生じる割合が低いと、対称型のＳＵＳ型のトリグリセリドを形成しやすくなるので、１，３位特異的反応性がより高いものを用いることが好ましい。このような１，３位特異性を有するリパーゼとしては例えばMucor miehei、Thermomyces lanuginosus等が挙げられる。このような酵素はそのままでも構わないし、シリカゲルや珪藻土等の担体に固定されたようなものでも構わない。 The 1,3-position specific enzyme used in the transesterification referred to here means transesterification of fatty acid bonded to the 1,3-position of glycerin at a higher rate than the fatty acid bonded to the 2-position. Various enzymes can be used as long as they can react specifically (that is, specifically react), and specific examples include lipases that react specifically at positions 1 and 3. It should be noted that if the rate of specific reaction at positions 1 and 3 is low, a symmetric SUS triglyceride is likely to be formed. Therefore, it is preferable to use one having higher reactivity at positions 1 and 3. . Examples of such lipases having 1,3-specificity include Mucor miehei, Thermomyces lanuginosus and the like. Such an enzyme may be used as it is or may be immobilized on a carrier such as silica gel or diatomaceous earth.
このようなエステル交換により作製された油脂は、炭素数１６未満の飽和脂肪酸と炭素数１６以上の飽和脂肪酸の割合（即ち、”炭素数１６未満の飽和脂肪酸／炭素数１６以上の飽和脂肪酸”の割合）が一定量以上の場合には、通常、油脂を混合させてエステル交換した場合の融点は４５℃以下となり、ナタネ油、大豆油等の低融点の油脂と混和させる事でそのままショートニング、マーガリン等に使用することができる。しかし炭素数１６未満の飽和脂肪酸と炭素数１６以上の飽和脂肪酸の割合がその一定量未満の場合には、融点が高くなるため、そのままでショートニング、マーガリン等に使用すると口溶けの悪化を招くことがある。しかし分別処理等をすることで高融点成分を除去し融点を調整することで（例えば、油脂組成物を分別することにより融点を４５℃以下に調整する等）、よりショートニング、マーガリンの原料油脂として適した物性にすることができる。ここで分別とは、油脂を温度調整しながら結晶を析出させ、ろ過または圧搾により結晶と液体部分を分離させる操作をいう。分別は溶剤を使用したものでも溶剤を使用しないものでも構わない。分別の方法は特に限定しないが、例えば６０〜７０℃まで加熱して溶解させた油脂を好ましくは４５〜２０℃程度まで冷却し、結晶部をろ過または圧搾で除くことにより行うことができる。また溶剤を使用する場合には、例えばｎ−ヘキサンまたはアセトン等を使用し、油と溶剤を重量比１：１〜１：５程度の比率で混合し、６０℃程度まで加熱して完全に溶解させた後、１０〜−３０℃程度に冷却し、結晶をろ過して除くことにより行うことができる。 The fats and oils produced by such transesterification have a ratio of a saturated fatty acid having less than 16 carbon atoms and a saturated fatty acid having 16 or more carbon atoms (ie, “saturated fatty acid having less than 16 carbon atoms / saturated fatty acid having 16 or more carbon atoms”). When the ratio is more than a certain amount, the melting point when transesterification is carried out by mixing oils and fats is usually 45 ° C or less, and it can be shortened or margarine by mixing with low melting point oils such as rapeseed oil and soybean oil. Can be used for etc. However, when the ratio of the saturated fatty acid having less than 16 carbon atoms and the saturated fatty acid having 16 or more carbon atoms is less than a certain amount, the melting point becomes high, and if used as it is for shortening, margarine, etc., the melting of the mouth may be deteriorated. is there. However, by removing the high melting point component by adjusting the separation and adjusting the melting point (for example, adjusting the melting point to 45 ° C. or less by separating the oil and fat composition, etc.), as a raw material fat for shortening and margarine Suitable physical properties can be obtained. Here, the fractionation means an operation of depositing crystals while adjusting the temperature of the oil and fat, and separating the crystals and the liquid portion by filtration or pressing. The fractionation may be performed using a solvent or not using a solvent. The separation method is not particularly limited. For example, the oil and fat dissolved by heating to 60 to 70 ° C. is preferably cooled to about 45 to 20 ° C., and the crystal part can be removed by filtration or pressing. When a solvent is used, for example, n-hexane or acetone is used, and the oil and the solvent are mixed at a weight ratio of 1: 1 to 1: 5 and heated to about 60 ° C. to be completely dissolved. Then, it is cooled to about 10 to -30 ° C., and the crystals are removed by filtration.
また、エステル交換後の油脂はそのままでも食用油脂として使用することができるが、必要に応じて脱色、脱臭することが好ましい。脱色はエステル交換反応前に行っても良いし、反応後に行っても構わない。脱色の条件は限定しないが、例えば油脂を減圧下７０〜１２０℃に加熱し、白土を油脂に対して１〜５重量部程度添加し２０〜６０分程度撹拌し、ろ過または圧搾により白土を除去することにより行うことができる。また、脱臭は、エステル交換後、またはエステル交換後に更に脱色した後に行うことが好ましい。脱臭の条件も特に限定しないが、１０ｔｏｒｒ以下の減圧下、１８０〜２６０℃で３０〜１２０分程度適量の水蒸気を吹きこむことにより行うことができる。 Moreover, although the fats and oils after transesterification can be used as it is as edible fats and oils, it is preferable to decolorize and deodorize as needed. Decolorization may be performed before the transesterification reaction or after the reaction. The conditions for decolorization are not limited, but for example, fats and oils are heated to 70 to 120 ° C. under reduced pressure, 1 to 5 parts by weight of white clay is added to the oils and stirred for about 20 to 60 minutes, and the white clay is removed by filtration or pressing. This can be done. The deodorization is preferably performed after transesterification or after further decolorization after transesterification. The deodorization conditions are not particularly limited, but can be performed by blowing an appropriate amount of water vapor at 180 to 260 ° C. for about 30 to 120 minutes under a reduced pressure of 10 torr or less.
このように作製された油脂はショートニング、マーガリン、ロールインマーガリン、フライ用油脂、カレールー用油脂等、油脂含有食品に幅広く使用することができる。マーガリンの原料油脂とする時の本発明におけるエステル交換の油脂配合は特に限定しないが、好ましくはラード２０〜６０重量％、極度硬化パーム油、極度硬化ナタネ油、又は極度硬化大豆油等、実質的に炭素数１６以上の飽和脂肪酸からなる油脂を５〜５０重量％、パーム核油、やし油等の炭素数１６未満の飽和脂肪酸を多く含む油脂を７０重量％以下の割合で混合した油脂を１，３位特異的酵素によりエステル交換することが好ましい。ラードが２０重量％未満になるとＳＳＵ型油脂が十分に生成せず、また６０重量％を超えるとＳＳＳ型油脂の量が多くなるためマーガリンの物性が悪くなる場合がある。炭素数１６以上の飽和脂肪酸からなる油脂が５重量％未満になると２５℃以上の温度域でマーガリンが軟らかくなる傾向になる場合があり、５０重量％を超えると口溶けが悪くなる傾向になる。炭素数１６未満の飽和脂肪酸が７０重量％を越えると低温でのノビが悪くなる傾向になる。また、実質的に炭素数１６未満の飽和脂肪酸を高含有する油脂を配合せずに炭素数１６以上の飽和脂肪酸からなる油脂を２０〜５０重量％配合する場合には、エステル交換後の融点が４５℃以上になる場合があり、口溶けが悪くなるため分別を行い高融点成分を除去した後にマーガリンに配合することが好ましい。 The fats and oils thus prepared can be widely used in fat-containing foods such as shortening, margarine, roll-in margarine, frying fats and oils for carreaux. The transesterification oil blending in the present invention when margarine raw material fat is used is not particularly limited, but is preferably substantially 20 to 60% by weight of lard, extremely hardened palm oil, extremely hardened rapeseed oil, or extremely hardened soybean oil. 5 to 50% by weight of fats and oils composed of saturated fatty acids having 16 or more carbon atoms, and fats and oils containing a large amount of saturated fatty acids having less than 16 carbon atoms such as palm kernel oil and coconut oil in a proportion of 70% by weight or less. It is preferable to transesterify with a 1,3-position specific enzyme. When the lard is less than 20% by weight, the SSU type fats and oils are not sufficiently formed. When the lard exceeds 60% by weight, the amount of the SSS type fats and oils increases, and the physical properties of the margarine may be deteriorated. When the fat and oil comprising a saturated fatty acid having 16 or more carbon atoms is less than 5% by weight, the margarine may tend to be soft at a temperature range of 25 ° C. or more, and when it exceeds 50% by weight, the mouth melting tends to be poor. When the saturated fatty acid having less than 16 carbon atoms exceeds 70% by weight, nobi at low temperatures tends to deteriorate. In addition, when 20 to 50% by weight of fats and oils composed of saturated fatty acids having 16 or more carbon atoms are blended without blending fats and oils substantially containing saturated fatty acids having less than 16 carbon atoms, the melting point after transesterification is It may be 45 ° C. or higher, and it is preferable to blend into margarine after separation and removal of the high melting point component because melting in the mouth becomes worse.
また、本発明の油脂組成物の使用量は特に限定するものではないが、好ましくはマーガリン又はショートニングの原料油脂中に１０〜８０重量％程度添加してマーガリン又はショートニングを作製することが好ましい。１０重量％未満では本油脂の特性が十分に発揮できないことがあり、８０重量％以上になるとマーガリン又はショートニングの可塑性が低下する傾向が表われることがある。また、マーガリンの中でもロールインマーガリンはマーガリン製造時の成型性と製パン時の可塑性の両方が要求されることから、より結晶化の早さが要求され、本油脂組成物の特徴が発揮されやすい。ロールインマーガリン用の油脂に使用する場合にはエステル交換後の油脂を分別したものであっても、分別しないものであっても構わない。分別を行わない場合の組成は、成型性と製パン性を両立させるため、本発明のエステル交換油脂のうち特に脂肪酸組成として炭素数１６以上の飽和脂肪酸含量が３０〜６０重量％、炭素数１６未満の飽和脂肪酸含量が２０〜５５重量％、不飽和脂肪酸含量が１０〜３５重量％であることが好ましい。また、炭素数１６以上の飽和脂肪酸含量が３５〜５５重量％、炭素数１６未満の飽和脂肪酸含量が２５〜４５重量％、不飽和脂肪酸含量が１５〜３０重量％の組成を持つ事が更に好ましい。炭素数１６以上の飽和脂肪酸含量が３０重量％未満になるとロールインマーガリンの成型性がやや悪くなる傾向になり、６０重量％を超えると融点が高く口溶けが悪くなる傾向になり、また製パン時の可塑性も悪くなる。炭素数１６未満の飽和脂肪酸含量が２０重量％未満になると、融点が高くなり口溶けが悪くなる傾向になり、５５重量％を超えた場合は、不飽和脂肪酸と炭素数１８以上の飽和脂肪酸の比率によるが、低温での可塑性が悪化したり又は成型性が悪化する傾向になる。不飽和脂肪酸含量が１０重量％未満になると飽和脂肪酸含量が多くなるため低温での可塑性が悪くなり、３５重量％を超えると成型性が悪くなる傾向になる。一方、分別を行う場合の組成は、分別後の脂肪酸組成として好ましくは炭素数１６以上の飽和脂肪酸含量が３０〜７５重量％、炭素数１６未満の飽和脂肪酸含量が５５重量％以下、不飽和脂肪酸含量が１０〜４５重量％であることが好ましい。炭素数１６以上の飽和脂肪酸含量が３０重量％未満になるとロールインマーガリンの成型性がやや悪くなる傾向になり、７５重量％を超えると融点が高く口溶けが悪くなる傾向になり、また製パン時の可塑性も悪くなる。分別を行う場合には炭素数１６未満の飽和脂肪酸は必ずしも必要ではないが、炭素数１６未満の飽和脂肪酸を含む場合は５５重量％以下であることが好ましく、５５重量％を超えた場合は、不飽和脂肪酸と炭素数１８以上の飽和脂肪酸の比率によるが、低温での可塑性が悪化し、又は成型性が悪化する傾向になる。不飽和脂肪酸含量が１０重量％未満になると飽和脂肪酸含量が多くなるため低温での可塑性が悪くなり、４５重量％を超えると成型性が悪くなる傾向になる。 The amount of the oil / fat composition of the present invention is not particularly limited, but it is preferably added to the margarine or shortening raw material oil / fat in an amount of about 10 to 80% by weight to prepare the margarine or shortening. If it is less than 10% by weight, the characteristics of the present fat / oil may not be sufficiently exhibited, and if it is 80% by weight or more, the tendency to decrease the plasticity of margarine or shortening may appear. Among the margarines, roll-in margarine requires both moldability during the production of margarine and plasticity during the bread making, and therefore requires faster crystallization, and the characteristics of the present fat composition are easily exhibited. . When used for fats and oils for roll-in margarine, the oils and fats after the transesterification may be separated or not separated. In the case where the fractionation is not performed, in order to achieve both moldability and bread-making property, the content of saturated fatty acid having 16 or more carbon atoms is particularly 30 to 60% by weight and 16 carbon atoms as the fatty acid composition among the transesterified oils and fats of the present invention. The saturated fatty acid content is preferably 20 to 55% by weight and the unsaturated fatty acid content is preferably 10 to 35% by weight. Further, it is more preferable that the saturated fatty acid content having 16 or more carbon atoms is 35 to 55% by weight, the saturated fatty acid content having less than 16 carbon atoms is 25 to 45% by weight, and the unsaturated fatty acid content is 15 to 30% by weight. . When the content of saturated fatty acids having 16 or more carbon atoms is less than 30% by weight, the moldability of roll-in margarine tends to be slightly worse, and when it exceeds 60% by weight, the melting point tends to be high and the mouth meltability tends to be poor. The plasticity of the resin also deteriorates. When the content of saturated fatty acids having less than 16 carbon atoms is less than 20% by weight, the melting point tends to be high and the melting of the mouth tends to be poor. When the content exceeds 55% by weight, the ratio of unsaturated fatty acids to saturated fatty acids having 18 or more carbon atoms However, the plasticity at low temperature tends to deteriorate or the moldability tends to deteriorate. When the unsaturated fatty acid content is less than 10% by weight, the saturated fatty acid content increases, so that the plasticity at low temperature is deteriorated, and when it exceeds 35% by weight, the moldability tends to be deteriorated. On the other hand, the composition in the case of fractionation is preferably a fatty acid composition after fractionation, wherein the content of saturated fatty acids having 16 or more carbon atoms is 30 to 75% by weight, the content of saturated fatty acids having less than 16 carbons is 55% by weight or less, and unsaturated fatty acids. The content is preferably 10 to 45% by weight. When the content of saturated fatty acid having 16 or more carbon atoms is less than 30% by weight, the moldability of roll-in margarine tends to be slightly deteriorated, and when it exceeds 75% by weight, the melting point is high and the meltability in the mouth tends to be poor. The plasticity of the resin also deteriorates. When fractionation is performed, saturated fatty acids having less than 16 carbon atoms are not necessarily required, but when saturated fatty acids having less than 16 carbon atoms are included, the content is preferably 55% by weight or less, and when exceeding 55% by weight, Depending on the ratio of unsaturated fatty acid and saturated fatty acid having 18 or more carbon atoms, the plasticity at low temperatures tends to deteriorate or the moldability tends to deteriorate. When the unsaturated fatty acid content is less than 10% by weight, the saturated fatty acid content is increased, so that the plasticity at low temperature is deteriorated, and when it exceeds 45% by weight, the moldability tends to be deteriorated.
本発明の油脂の製造方法、及び本油脂を用いたマーガリン及びロールインマーガリンの製造方法を以下に例示するが、本発明を以下の内容に限定するものではない。 Although the manufacturing method of the fats and oils of this invention and the manufacturing method of margarine and roll-in margarine using this fats and oils are illustrated below, this invention is not limited to the following content.
＜ヨウ素価の分析＞
日本油化学会制定 基準油脂分析試験法２．３．４．１−１９９６の通りに分析を行った。
<Iodine value analysis>
Established by the Japan Oil Chemists' Society. Analysis was conducted as described in 2.3.4.1-1996.
＜融点の測定＞
日本油化学会制定 基準油脂分析試験法３．２．２．２−１９９６の通りに分析を行った。
<Measurement of melting point>
Established by the Japan Oil Chemists' Society The analysis was conducted according to the standard oil analysis method 3.2.2.2-1996.
＜脂肪酸組成の分析＞
油脂５０ｍｇをイソオクタン５ｍｌに溶解し、０．２ｍｏｌ／Ｌナトリウムメチラート／メタノール溶液１ｍｌを加えて７０℃で１５分間反応させることによりメチルエステル化し、酢酸により反応液を中和した後に適量の水を加え、有機相をガスクロマトグラフィー（装置：Ａｇｉｌｅｎｔ社製６８９０N、カラム：Ｑｕａｄｒｅｘ社製ＣＰＳ−２ ６０ｍ×０．２５ｍｍ×０．２５μｍ）により分析した。
<Analysis of fatty acid composition>
50 mg of fat / oil is dissolved in 5 ml of isooctane, 1 ml of 0.2 mol / L sodium methylate / methanol solution is added and reacted at 70 ° C. for 15 minutes to make methyl ester. After neutralizing the reaction solution with acetic acid, an appropriate amount of water is added. In addition, the organic phase was analyzed by gas chromatography (apparatus: Agilent 6890N, column: Quadrex CPS-2 60 m × 0.25 mm × 0.25 μm).
＜トリグリセリドの２位の脂肪酸組成分析＞
油脂７．５ｇとエタノール２２．５ｇを混合しノボザイム４３５（ノボザイムジャパン社製）を１．２ｇ加えて３０℃で４時間反応させ、反応液を濃縮後シリカゲルカラムクロマトグラフィーによりトリグリセリド、ジグリセリド、モノグリセリドの各成分に分離し、そのうちモノグリセリドを回収して上記の方法と同様に脂肪酸組成を分析した。トリグリセリドの１，３位の脂肪酸組成の分析はトリグリセリド全体の脂肪酸組成と２位の脂肪酸組成から計算により求めた。
<Fatty acid composition analysis of the 2nd position of triglyceride>
Mix 7.5g of oil and fat with 22.5g of ethanol, add 1.2g of Novozyme 435 (manufactured by Novozyme Japan), react at 30 ° C for 4 hours, concentrate the reaction solution, and then triglyceride, diglyceride, monoglyceride by silica gel column chromatography. The monoglyceride was recovered and the fatty acid composition was analyzed in the same manner as described above. The analysis of the fatty acid composition at the 1st and 3rd positions of the triglyceride was obtained by calculation from the fatty acid composition of the whole triglyceride and the fatty acid composition at the 2nd position.
＜マーガリンの外観評価＞
実施例・比較例で作製したマーガリンのキメ、ツヤを評価した。その際の評価基準は以下の通りとした。
キメ
◎：ざらつきが全く無く、非常になめらかな状態
○：ざらつきがほとんどなく、なめらかな状態
△：ややざらつき感がある状態
×：ざらつき感が強い状態
ツヤ
◎：非常に光沢がある状態
○：光沢がある状態
△：光沢があまりない状態
×：光沢がほとんどない状態
＜マーガリンの練りこみ性評価＞
実施例、比較例で作製したマーガリンについてパン生地への練りこまれ度合いを評価した。その際の評価基準は以下の通りとした。
◎：マーガリンの硬さが良好で非常にスムーズに練りこまれる状態
○：マーガリンが生地にスムーズに練りこまれる状態、
△：マーガリンが軟らかくて生地がすべる、あるいは硬くて油脂の塊がみられてやや練り込まれにくい状態
×：マーガリンが軟らかすぎる、又は硬すぎて全く練りこまれない状態
＜ロールインマーガリン製造時の成型性評価＞
実施例・比較例で作製したロールインマーガリンの作製直後のシート成型性を評価した。その際の評価基準は以下の通りとした。
◎：コシがあり非常に良好な触感
○：良好な触感
△：ややコシが無く軟らかい触感
×：軟らかく成型が困難。
<Appearance evaluation of margarine>
The texture and gloss of the margarine produced in the examples and comparative examples were evaluated. The evaluation criteria at that time were as follows.
Texture ◎: No smoothness and very smooth state ○: Little roughness and smooth state △: Slightly rough feeling ×: Strongly rough feeling ◎: Very shiny state ○: Glossy △: State with little gloss x: State with little gloss <Evaluation of kneadability of margarine>
The degree of kneading into bread dough was evaluated for the margarine produced in the examples and comparative examples. The evaluation criteria at that time were as follows.
◎: Margarine hardness is good and kneaded very smoothly ○: Margarine is kneaded smoothly into the dough,
△: Margarine is soft and the dough slips, or it is hard and a lump of oil and fat is seen, and it is a little difficult to knead ×: Margarine is too soft or too hard to be kneaded at all <at the time of roll-in margarine production Formability evaluation>
The sheet formability immediately after the production of roll-in margarine produced in Examples and Comparative Examples was evaluated. The evaluation criteria at that time were as follows.
A: There is stiffness and very good tactile sensation: Good tactile sensation Δ: There is little stiffness and soft tactile sensation ×: Soft and difficult to mold.
＜クロワッサン製造におけるロールインマーガリンのコシの評価＞
実施例・比較例で作製したロールインマーガリンを使用してクロワッサンを作製し、クロワッサン作製時、ロールインマーガリンが生地に折り込まれた際にロールインマーガリンが生地を支えて縮みを抑える度合いをコシとして評価した。その際の評価基準は以下の通りとした。
◎：生地の縮みが少なく生地の触感も非常に良好
○：良好
△：生地にやや縮みが見られロールインマーガリンが練りこまれる傾向がある
×：生地が縮みロールインマーガリンが練りこまれている
＜クロワッサン製造におけるロールインマーガリンのノビの評価＞
実施例・比較例で作製したロールインマーガリンを使用してクロワッサンを作製し、クロワッサン作製時、ロールインマーガリンを生地に折り込み、生地を伸ばした際のロールインマーガリンの伸び具合を評価した。その際の評価基準は以下の通りとした。
◎：ロールインマーガリンが生地の中で割れがなく非常に良好な伸び
○：良好
△：ロールインマーガリンの生地の中での割れが見られる、生地の端に伸びない×：ロールインマーガリンの伸びが非常に悪く割れが目立つ
＜クロワッサンの口溶け評価＞
作製したクロワッサンについて官能により口溶けを評価した。その際の評価基準は以下の通りとした。
◎：非常に良好
○：良好
△：やや不良
×：悪い
＜クロワッサンの比容積評価＞
実施例・比較例のクロワッサンの容積を各々１０個計測し、その平均値をとり、相対的に以下のように分類した。
◎：５．０以上
○：４．７〜５．０
△：４．３〜４．７
×：４．３以下
（実施例１） 油脂１の作製
それぞれ脱酸、脱色処理をしたラード３０重量部、硬化パーム核油（融点４０℃、ヨウ素価０．５）５５重量部、極度硬化ナタネ油（ヨウ素価０．３）１５重量部を混合した油脂を６０℃に温調し、６０℃に温調したカラムに詰めた１，３位特異的固定化酵素「Ｌｉｐｏｚｙｍｅ ＲＭ−ＩＭ（ノボザイムズジャパン社製）」に対して固定化酵素１ｇあたり１ｇ／ｈの流量で流し反応させ、反応後の油脂を４〜５ｔｏｒｒ、２４０℃で１時間脱臭し、油脂１を得た。得られた油脂の脂肪酸組成及び上昇融点を表１に示す。また、使用した原料ラードの脂肪酸組成及びトリグリセリドの２位及び１，３位の組成を表２に示す。
<Evaluation of roll-in margarine stiffness in croissant production>
Create a croissant using the roll-in margarine produced in the examples and comparative examples, and when the croissant is produced, when the roll-in margarine is folded into the fabric, the roll-in margarine supports the fabric and suppresses shrinkage. evaluated. The evaluation criteria at that time were as follows.
◎: The fabric does not shrink and the fabric feels very good ○: Good △: The fabric is slightly shrunk and roll-in margarine tends to be kneaded ×: The fabric shrinks and roll-in margarine is kneaded <Evaluation of roll-in margarine nobi in croissant production>
A croissant was produced using the roll-in margarine produced in the examples and comparative examples, and the roll-in margarine was folded into the dough when the croissant was produced, and the extent of the roll-in margarine was evaluated when the dough was stretched. The evaluation criteria at that time were as follows.
◎: Roll-in margarine has no crack in the fabric and very good elongation ○: Good △: Crack in roll-in margarine is observed in the fabric, does not stretch at the edge of the fabric ×: Roll-in margarine stretch Is very bad and cracks are conspicuous <Evaluation of croissant melting
About the produced croissant, the meltability was evaluated by a sensuality. The evaluation criteria at that time were as follows.
◎: Very good ○: Good △: Somewhat bad ×: Bad <Evaluation of specific volume of croissant>
Ten croissants of the examples and comparative examples were each measured for 10 volumes, averaged, and classified as follows.
A: 5.0 or more B: 4.7-5.0
Δ: 4.3 to 4.7
X: 4.3 or less (Example 1) Preparation of fats and oils 1 30 parts by weight of lard subjected to deoxidation and decolorization treatment, 55 parts by weight of hardened palm kernel oil (melting point 40 ° C., iodine value 0.5), extremely hardened rapeseed Oils and fats mixed with 15 parts by weight of oil (iodine value 0.3) were adjusted to 60 ° C., and the 1,3-position-specific immobilized enzyme “Lipozyme RM-IM (Novozyme) packed in a column adjusted to 60 ° C. The oil and fat after the reaction was deodorized at 4 to 5 torr and 240 ° C. for 1 hour to obtain oil and fat 1. Table 1 shows the fatty acid composition and the rising melting point of the oils and fats obtained. Table 2 shows the fatty acid composition of the used raw lard and the composition of the 2nd and 1st and 3rd positions of the triglyceride.
それぞれ脱酸、脱色処理をしたラード３５重量部、硬化やし油（融点３２℃、ヨウ素価１．０）４５重量部、極度硬化ナタネ油（ヨウ素価０．３）２０重量部を混合した油脂を６０℃に温調し、６０℃に温調したカラムに詰めた１，３位特異的固定化酵素「Ｌｉｐｏｚｙｍｅ ＲＭ−ＩＭ（ノボザイムズジャパン社製）」に対して固定化酵素１ｇあたり１ｇ／ｈの流量で流し反応させ、反応後の油脂を４〜５ｔｏｒｒ、２４０℃で１時間脱臭し、油脂２を得た。得られた油脂の脂肪酸組成及び上昇融点を表１に示す。また、使用した原料ラードの脂肪酸組成及びトリグリセリドの２位及び１，３位の組成を表２に示す。
（実施例３） 油脂３の作製
それぞれ脱酸、脱色処理をしたラード３５重量部、硬化パーム核油（融点４０℃、ヨウ素価０．５）３０重量部、硬化やし油（融点３２℃、ヨウ素価１．０）２０重量部、極度硬化パーム油（ヨウ素価０．３）５重量部、極度硬化大豆油（ヨウ素価０．３）１０重量部を混合した油脂を６０℃に温調し、６０℃に温調したカラムに詰めた１，３位特異的固定化酵素「Ｌｉｐｏｚｙｍｅ ＴＬ−ＩＭ（ノボザイムズジャパン社製）」に対して固定化酵素１ｇあたり３ｇ／ｈの流量で流し反応させ、反応後の油脂を４〜５ｔｏｒｒ、２４０℃で１時間脱臭し、用油脂３を得た。得られた油脂の脂肪酸組成及び上昇融点を表１に示す。また、使用した原料ラードの脂肪酸組成及びトリグリセリドの２位及び１，３位の組成を表２に示す。
(Example 3) Preparation of fats and oils 3 35 parts by weight of lard subjected to deoxidation and decoloring treatment, 30 parts by weight of hardened palm kernel oil (melting point 40 ° C, iodine value 0.5), hardened palm oil (melting point 32 ° C, The oil and fat mixed with 20 parts by weight of iodine value 1.0), 5 parts by weight of extremely hardened palm oil (iodine value 0.3) and 10 parts by weight of extremely hardened soybean oil (iodine value 0.3) was adjusted to 60 ° C. , 1- and 3-position-specific immobilized enzyme “Lipozyme TL-IM (manufactured by Novozymes Japan)” packed in a column adjusted to 60 ° C. was flowed at a flow rate of 3 g / h per 1 g of immobilized enzyme. Then, the oil and fat after the reaction was deodorized at 4 to 5 torr and 240 ° C. for 1 hour to obtain oil and fat 3. Table 1 shows the fatty acid composition and the rising melting point of the oils and fats obtained. Table 2 shows the fatty acid composition of the used raw lard and the composition of the 2nd and 1st and 3rd positions of the triglyceride.
（実施例４） 油脂４の作製
それぞれ脱酸処理をした硬化パーム核油（融点４０℃、ヨウ素価０．５）４７重量部、硬化やし油（融点３２℃、ヨウ素価１．０）３０重量部、極度硬化パーム油（ヨウ素価０．３）８重量部、極度硬化大豆油（ヨウ素価０．３）１５重量部を混合した油脂を真空ポンプで減圧しながら９０℃に加熱し、ナトリウムメチラートを油脂１００重量部に対して０．２重量部添加して反応させ、反応後に油脂を水洗して触媒を除いた。反応後の油脂は９０℃で３重量部の白土を添加して脱色処理を行った。この油脂６５重量部とラード３５重量部を混合し５０℃に温調し、５０℃に温調したカラムに詰めた１，３位特異的固定化酵素「Ｌｉｐｏｚｙｍｅ ＴＬ−ＩＭ（ノボザイムズジャパン社製）」に対して固定化酵素１ｇあたり３ｇ／ｈの流量で流し反応させ、反応後の油脂を４〜５ｔｏｒｒ、２４０℃で１時間脱臭し、油脂４を得た。得られた油脂の脂肪酸組成及び上昇融点を表１に示す。また、使用した原料ラードの脂肪酸組成及びトリグリセリドの２位及び１，３位の組成を表２に示す。
(Example 4) Preparation of fats and oils 4 Hardened palm kernel oil (melting point: 40 ° C., iodine value: 0.5) 47 parts by weight, cured palm oil (melting point: 32 ° C., iodine value: 1.0) 30 each subjected to deoxidation treatment Oil and fat mixed with 8 parts by weight, 8 parts by weight of extremely hardened palm oil (iodine value 0.3), and 15 parts by weight of extremely hardened soybean oil (iodine value 0.3) are heated to 90 ° C. while reducing the pressure with a vacuum pump. 0.2 parts by weight of methylate was added to 100 parts by weight of the fat and reacted, and the fat was washed with water after the reaction to remove the catalyst. The oil after the reaction was decolorized by adding 3 parts by weight of white clay at 90 ° C. 65 parts by weight of this fat and oil and 35 parts by weight of lard were mixed, temperature-controlled at 50 ° C., and the 1,3-position-specific immobilized enzyme “Lipozyme TL-IM (Novozymes Japan, Inc.) packed in a column adjusted to 50 ° C. The oil and fat after the reaction was deodorized at 4 to 5 torr and 240 ° C. for 1 hour to obtain oil and fat 4. Table 1 shows the fatty acid composition and the rising melting point of the oils and fats obtained. Table 2 shows the fatty acid composition of the used raw lard and the composition of the 2nd and 1st and 3rd positions of the triglyceride.
（実施例５） 油脂５の作製
それぞれ脱酸、脱色処理をしたラード４５重量部、硬化パーム核油（融点４０℃、ヨウ素価０．５）４０重量部、極度硬化ナタネ油（ヨウ素価０．３）１５重量部を混合した油脂を６０℃に温調し、６０℃に温調したカラムに詰めた１，３位特異的固定化酵素「Ｌｉｐｏｚｙｍｅ ＴＬ−ＩＭ（ノボザイムズジャパン社製）」に対して固定化酵素１ｇあたり３ｇ／ｈの流量で流し反応させ、反応後の油脂を４〜５ｔｏｒｒ、２４０℃で１時間脱臭し、油脂５を得た。得られた油脂の脂肪酸組成及び上昇融点を表１に示す。また、使用した原料ラードの脂肪酸組成及びトリグリセリドの２位及び１，３位の組成を表２に示す。
(Example 5) Production of fats and oils 45 parts by weight of lard subjected to deoxidation and decoloring treatment, 40 parts by weight of hardened palm kernel oil (melting point 40 ° C, iodine value 0.5), extremely hardened rapeseed oil (iodine value 0. 3) The 1st and 3rd-position specific immobilized enzyme “Lipozyme TL-IM (manufactured by Novozymes Japan)” packed in a column adjusted to 60 ° C. and heated to 60 ° C. Was allowed to flow at a flow rate of 3 g / h per gram of immobilized enzyme, and the oil and fat after the reaction was deodorized at 4 to 5 torr and 240 ° C. for 1 hour to obtain oil and fat 5. Table 1 shows the fatty acid composition and the rising melting point of the oils and fats obtained. Table 2 shows the fatty acid composition of the used raw lard and the composition of the 2nd and 1st and 3rd positions of the triglyceride.
（実施例６） 油脂６の作製
それぞれ脱酸、脱色処理をしたラード５０重量部、極度硬化ナタネ油（ヨウ素価０．３）５０重量部を混合した油脂を６０℃に温調し、６０℃に温調したカラムに詰めた１，３位特異的固定化酵素「Ｌｉｐｏｚｙｍｅ ＲＭ−ＩＭ（ノボザイムズジャパン社製）」に対して固定化酵素１ｇあたり１ｇ／ｈの流量で流し反応させた。この油脂を３倍重量のアセトンに加温しながら溶解し、２５℃で２４時間静置して点部を除いた。さらに分別した油脂に対してアセトンが３倍重量になるように調整し、次に５℃で２４時間静置して結晶を析出させ、結晶をろ過して集めてアセトンを留去することにより目的の油脂を得た。この油脂を４〜５ｔｏｒｒ、２４０℃で１時間脱臭し、油脂６を得た。得られた油脂の脂肪酸組成及び上昇融点を表１に示す。また、使用した原料ラードの脂肪酸組成及びトリグリセリドの２位及び１，３位の組成を表２に示す。
(Example 6) Preparation of fats and oils 6 Fats and fats mixed with 50 parts by weight of lard subjected to deoxidation and decoloring treatment and 50 parts by weight of extremely hardened rapeseed oil (iodine value 0.3) were adjusted to 60 ° C and heated to 60 ° C. The 1- and 3-position-specific immobilized enzyme “Lipozyme RM-IM (manufactured by Novozymes Japan)” packed in a temperature-controlled column was allowed to flow at a flow rate of 1 g / h per 1 g of immobilized enzyme. This oil and fat was dissolved in 3 times weight of acetone while heating, and allowed to stand at 25 ° C. for 24 hours to remove the spots. Further, the acetone was adjusted to 3 times the weight of the separated oil and fat, and then allowed to stand at 5 ° C. for 24 hours to precipitate crystals. The crystals were collected by filtration and the acetone was distilled off. Of oil was obtained. This fat was deodorized at 4 to 5 torr and 240 ° C. for 1 hour to obtain fat 6. Table 1 shows the fatty acid composition and the rising melting point of the oils and fats obtained. Table 2 shows the fatty acid composition of the used raw lard and the composition of the 2nd and 1st and 3rd positions of the triglyceride.
（比較例１） 油脂７の作製
それぞれ脱酸処理をしたラード３０重量部、硬化パーム核油（融点４０℃、ヨウ素価０．５）５５重量部、極度硬化ナタネ油（ヨウ素価０．３）１５重量部を混合した油脂を、真空ポンプで減圧しながら９０℃に加熱し、ナトリウムメチラートを油脂１００重量部に対して０．２重量部添加して反応させた。反応後、得られた油脂を水洗し、触媒を除いて、９０℃で３重量部の白土を添加して脱色処理を行った後、４〜５ｔｏｒｒ、２４０℃で１時間脱臭し油脂７を得た。得られた油脂の脂肪酸組成及び上昇融点を表１に示す。
(Comparative example 1) Preparation of fats and oils 7 parts by weight of lard each subjected to deoxidation treatment, 55 parts by weight of hardened palm kernel oil (melting point 40 ° C., iodine value 0.5), extremely hardened rapeseed oil (iodine value 0.3) The oil / fat mixed with 15 parts by weight was heated to 90 ° C. while reducing the pressure with a vacuum pump, and 0.2 parts by weight of sodium methylate was added to 100 parts by weight of the oil / fat for reaction. After the reaction, the obtained fats and oils were washed with water, the catalyst was removed, 3 parts by weight of white clay was added at 90 ° C., and deodorized at 4 to 5 torr and 240 ° C. for 1 hour to obtain fats and oils 7. It was. Table 1 shows the fatty acid composition and the rising melting point of the oils and fats obtained.
（比較例２） 油脂８の作製
それぞれ脱酸処理をしたラード３５重量部、硬化やし油（融点３２℃、ヨウ素価１．０）４５重量部、極度硬化ナタネ油（ヨウ素価０．３）２０重量部を混合した油脂を、真空ポンプで減圧しながら９０℃に加熱し、ナトリウムメチラートを油脂１００重量部に対して０．２重量部添加して反応させた。反応後油脂を水洗し、触媒を除いて９０℃で３重量部の白土を添加して脱色処理を行った後、４〜５ｔｏｒｒ、２４０℃で１時間脱臭し油脂８を得た。得られた油脂の脂肪酸組成及び上昇融点を表１に示す。
(Comparative example 2) Preparation of fats and oils 8 35 parts by weight of lard each subjected to deoxidation treatment, 45 parts by weight of hardened coconut oil (melting point 32 ° C., iodine value 1.0), extremely hardened rapeseed oil (iodine value 0.3) The oil / fat mixed with 20 parts by weight was heated to 90 ° C. while reducing the pressure with a vacuum pump, and 0.2 parts by weight of sodium methylate was added to 100 parts by weight of the oil / fat for reaction. After the reaction, the oil and fat was washed with water, the catalyst was removed, 3 parts by weight of white clay was added at 90 ° C., and deodorized, and then deodorized at 4 to 5 torr and 240 ° C. for 1 hour to obtain an oil and fat 8. Table 1 shows the fatty acid composition and the rising melting point of the oils and fats obtained.
（比較例３） 油脂９の作製
それぞれ脱酸処理をしたラード３５重量部、硬化パーム核油（融点４０℃、ヨウ素価０．５）３０重量部、硬化やし油（融点３２℃、ヨウ素価１．０）２０重量部、極度硬化パーム油（ヨウ素価０．３）５重量部、極度硬化大豆油（ヨウ素価０．３）１０重量部を混合した油脂を、真空ポンプで減圧しながら９０℃に加熱し、ナトリウムメチラートを油脂１００重量部に対して０．２重量部添加して反応させた。反応後、得られた油脂を水洗し、触媒を除いて９０℃で３重量部の白土を添加して脱色処理を行った後、４〜５ｔｏｒｒ、２４０℃で１時間脱臭し油脂９を得た。得られた油脂の脂肪酸組成及び上昇融点を表１に示す。
(Comparative example 3) Preparation of fats and oils 9 35 parts by weight of lard subjected to deoxidation treatment, 30 parts by weight of hardened palm kernel oil (melting point 40 ° C, iodine value 0.5), hardened palm oil (melting point 32 ° C, iodine value) 1.0) 20 parts by weight, 5 parts by weight of extremely hardened palm oil (iodine value 0.3), and 10 parts by weight of extremely hardened soybean oil (iodine number 0.3) were mixed while reducing the pressure with a vacuum pump. The mixture was heated to 0 ° C., and 0.2 parts by weight of sodium methylate was added to 100 parts by weight of the fat and oil for reaction. After the reaction, the resulting oil and fat was washed with water, the catalyst was removed, 3 parts by weight of white clay was added at 90 ° C. and decolorized, and then deodorized at 4 to 5 torr and 240 ° C. for 1 hour to obtain an oil and fat 9. . Table 1 shows the fatty acid composition and the rising melting point of the oils and fats obtained.
（比較例４） 油脂１０の作製
それぞれ脱酸、脱色処理をしたパーム油３０重量部、硬化パーム核油（融点４０℃、ヨウ素価０．５）５５重量部、極度硬化ナタネ油（ヨウ素価０．３）１５重量部を混合した油脂を６０℃に温調し、６０℃に温調したカラムに詰めた１，３位特異的固定化酵素「Ｌｉｐｏｚｙｍｅ ＲＭ−ＩＭ（ノボザイムズジャパン社製）」に対して固定化酵素１ｇあたり１ｇ／ｈの流量で流し反応させ、反応後の油脂を４〜５ｔｏｒｒ、２４０℃で１時間脱臭し油脂１０を得た。得られた油脂の脂肪酸組成及び上昇融点を表１に示す。
(Comparative example 4) Production of fats and oils 10 parts by weight of palm oil subjected to deoxidation and decoloring treatment, 55 parts by weight of hardened palm kernel oil (melting point 40 ° C., iodine value 0.5), extremely hardened rapeseed oil (iodine value 0) .3) Oils and fats mixed with 15 parts by weight were heated to 60 ° C., and the 1,3-position-specific immobilized enzyme “Lipozyme RM-IM (manufactured by Novozymes Japan)) packed in a column adjusted to 60 ° C. The oil and fat after reaction was deodorized at 4 to 5 torr and 240 ° C. for 1 hour to obtain oil and fat 10. Table 1 shows the fatty acid composition and the rising melting point of the oils and fats obtained.
（比較例５） 油脂１１の作製
それぞれ脱酸処理をしたラード４５重量部、硬化パーム核油（融点４０℃、ヨウ素価０．５）４０重量部、極度硬化ナタネ油（ヨウ素価０．３）１５重量部を混合した油脂を、真空ポンプで減圧しながら９０℃に加熱し、ナトリウムメチラートを油脂１００重量部に対して０．２重量部添加して反応させた。反応後、得られた油脂を水洗し、触媒を除いて、９０℃で３重量部の白土を添加して脱色処理を行った後、４〜５ｔｏｒｒ、２４０℃で１時間脱臭し油脂１１を得た。得られた油脂の脂肪酸組成及び上昇融点を表１に示す。
(Comparative example 5) Production of fats and oils 45 parts by weight of lard that had been subjected to deoxidation treatment, 40 parts by weight of hardened palm kernel oil (melting point 40 ° C, iodine value 0.5), extremely hardened rapeseed oil (iodine value 0.3) The oil / fat mixed with 15 parts by weight was heated to 90 ° C. while reducing the pressure with a vacuum pump, and 0.2 parts by weight of sodium methylate was added to 100 parts by weight of the oil / fat for reaction. After the reaction, the obtained fats and oils were washed with water, the catalyst was removed, 3 parts by weight of white clay was added at 90 ° C., and deodorized at 4 to 5 torr and 240 ° C. for 1 hour to obtain fats and oils 11. It was. Table 1 shows the fatty acid composition and the rising melting point of the oils and fats obtained.
（比較例６） 油脂１２の作製
それぞれ脱酸処理をしたラード５０重量部、極度硬化ナタネ油（ヨウ素価０．３）５０重量部を混合した油脂を、真空ポンプで減圧しながら９０℃に加熱し、ナトリウムメチラートを油脂１００重量部に対して０．２重量部添加して反応させた。反応後、得られた油脂を水洗し、触媒を除いて、９０℃で３重量部の白土を添加して脱色処理を行った。この油脂を３倍重量のアセトンに加温しながら溶解し、２５℃で２４時間放置して結晶を析出させて、高融点部を除いた。さらに分別した油脂に対してアセトンが３倍重量になるように調整し、次に５℃で２４時間放置して結晶を析出させ、結晶をろ過して集めてアセトンを留去することにより目的の油脂を得た。この油脂を４〜５ｔｏｒｒ、２４０℃で１時間脱臭し、油脂１２を得た。得られた油脂の脂肪酸組成及び上昇融点を表１に示す。
(Comparative example 6) Preparation of fats and oils 12 Each fat and oil mixed with 50 parts by weight of lard subjected to deoxidation treatment and 50 parts by weight of extremely hardened rapeseed oil (iodine value 0.3) was heated to 90 ° C while reducing the pressure with a vacuum pump. Then, 0.2 parts by weight of sodium methylate was added to 100 parts by weight of the oil and fat, and reacted. After the reaction, the resulting oil and fat was washed with water, the catalyst was removed, and 3 parts by weight of white clay was added at 90 ° C. for decolorization treatment. This oil and fat was dissolved in 3 times weight of acetone while heating, and allowed to stand at 25 ° C. for 24 hours to precipitate crystals, and the high melting point portion was removed. Further, the acetone is adjusted to 3 times the weight with respect to the separated oil and fat, and then left to stand at 5 ° C. for 24 hours to precipitate crystals. The crystals are collected by filtration and the acetone is distilled off. An oil was obtained. This fat was deodorized at 4 to 5 torr and 240 ° C. for 1 hour to obtain fat 12. Table 1 shows the fatty acid composition and the rising melting point of the oils and fats obtained.
（実施例７） ロールインマーガリン１の作製
表３の配合に従って、以下のようにロールインマーガリンを作製した。ロールインマーガリン用油脂組成物１を４８重量部、やし油を８重量部、ナタネ油を２４重量部混合して６０℃に温調しながらレシチン、及びステアリン酸モノグリセリドを各々０．４重量部添加し、油脂を６５℃まで加温してモノグリセリドを完全に溶解後、水を１９．２重量部添加して攪拌し、乳化させた。これを連続急冷可塑化装置にかけ急冷し、成型器を通しロールインマーガリンを得た。得られたロールインマーガリンの物性（製造時の成型性、油相の上昇融点）は、表３にまとめた。
(Example 7) Production of roll-in margarine 1 According to the composition of Table 3, roll-in margarine was produced as follows. 48 parts by weight of fat and oil composition 1 for roll-in margarine, 8 parts by weight of coconut oil, 24 parts by weight of rapeseed oil and 0.4 parts by weight of lecithin and stearic acid monoglyceride, respectively, while adjusting the temperature to 60 ° C After adding the oil and fat to 65 ° C. to completely dissolve the monoglyceride, 19.2 parts by weight of water was added and stirred to emulsify. This was quenched in a continuous quenching plasticizer and passed through a molding machine to obtain roll-in margarine. The physical properties (moldability during production, rising melting point of oil phase) of the obtained roll-in margarine are summarized in Table 3.
油脂配合以外は、実施例７と同様にしてロールインマーガリンを得た。得られたロールインマーガリンの物性（製造時の成型性、油相の上昇融点）は、表３にまとめた。
（実施例９） ロールインマーガリン３の作製
油脂配合以外は、実施例７と同様にしてロールインマーガリンを得た。得られたロールインマーガリンの物性（製造時の成型性、油相の上昇融点）は、表３にまとめた。
(Example 9) Production of roll-in margarine 3 Roll-in margarine was obtained in the same manner as in Example 7 except for the addition of fats and oils. The physical properties (moldability during production, rising melting point of oil phase) of the obtained roll-in margarine are summarized in Table 3.
（実施例１０） ロールインマーガリン４の作製
油脂配合以外は、実施例７と同様にしてロールインマーガリンを得た。得られたロールインマーガリンの物性（製造時の成型性、油相の上昇融点）は、表３にまとめた。
(Example 10) Production of roll-in margarine 4 Roll-in margarine was obtained in the same manner as in Example 7 except for the fat and oil blending. The physical properties (moldability during production, rising melting point of oil phase) of the obtained roll-in margarine are summarized in Table 3.
（実施例１１） ロールインマーガリン５の作製
油脂配合以外は、実施例７と同様にしてロールインマーガリンを得た。得られたロールインマーガリンの物性（製造時の成型性、油相の上昇融点）は、表３にまとめた。
(Example 11) Production of roll-in margarine 5 Roll-in margarine was obtained in the same manner as in Example 7 except for the addition of fats and oils. The physical properties (moldability during production, rising melting point of oil phase) of the obtained roll-in margarine are summarized in Table 3.
（実施例１２） ロールインマーガリン６の作製
油脂配合及び水分量以外は、実施例７と同様にしてロールインマーガリンを得た。得られたロールインマーガリンの物性（製造時の成型性、油相の上昇融点）は、表３にまとめた。
(Example 12) Production of roll-in margarine 6 Roll-in margarine was obtained in the same manner as in Example 7 except for the fat and oil blend and the water content. The physical properties (moldability during production, rising melting point of oil phase) of the obtained roll-in margarine are summarized in Table 3.
（実施例１３） ロールインマーガリン７の作製
油脂配合以外は、実施例７と同様にしてロールインマーガリンを得た。得られたロールインマーガリンの物性（製造時の成型性、油相の上昇融点）は、表３にまとめた。
(Example 13) Production of roll-in margarine 7 Roll-in margarine was obtained in the same manner as in Example 7 except that the fat and oil were blended. The physical properties (moldability during production, rising melting point of oil phase) of the obtained roll-in margarine are summarized in Table 3.
（実施例１４） ロールインマーガリン８の作製
油脂配合以外は、実施例７と同様にしてロールインマーガリンを得た。得られたロールインマーガリンの物性（製造時の成型性、油相の上昇融点）は、表２にまとめた。
(Example 14) Production of roll-in margarine 8 Roll-in margarine was obtained in the same manner as in Example 7 except for the addition of fats and oils. The physical properties (moldability during production, rising melting point of oil phase) of the obtained roll-in margarine are summarized in Table 2.
（比較例７） ロールインマーガリン９の作製
油脂配合以外は、実施例７と同様にしてロールインマーガリンを得た。得られたロールインマーガリンの物性（製造時の成型性、油相の上昇融点）は、表３にまとめた。
(Comparative Example 7) Production of roll-in margarine 9 Roll-in margarine was obtained in the same manner as in Example 7 except for the addition of fats and oils. The physical properties (moldability during production, rising melting point of oil phase) of the obtained roll-in margarine are summarized in Table 3.
（比較例８） ロールインマーガリン１０の作製
油脂配合以外は、実施例７と同様にしてロールインマーガリンを得た。得られたロールインマーガリンの物性（製造時の成型性、油相の上昇融点）は、表３にまとめた。
(Comparative Example 8) Production of Roll-in Margarine 10 Roll-in margarine was obtained in the same manner as in Example 7 except for the fat and oil blending. The physical properties (moldability during production, rising melting point of oil phase) of the obtained roll-in margarine are summarized in Table 3.
（比較例９） ロールインマーガリン１１の作製
油脂配合以外は、実施例７と同様にしてロールインマーガリンを得た。得られたロールインマーガリンの物性（製造時の成型性、油相の上昇融点）は、表３にまとめた。
(Comparative Example 9) Production of roll-in margarine 11 Roll-in margarine was obtained in the same manner as in Example 7 except for the fat and oil blending. The physical properties (moldability during production, rising melting point of oil phase) of the obtained roll-in margarine are summarized in Table 3.
（比較例１０） ロールインマーガリン１２の作製
油脂配合以外は、実施例７と同様にしてロールインマーガリンを得た。得られたロールインマーガリンの物性（製造時の成型性、油相の上昇融点）は、表３にまとめた。
(Comparative Example 10) Production of roll-in margarine 12 Roll-in margarine was obtained in the same manner as in Example 7 except for the fat and oil blending. The physical properties (moldability during production, rising melting point of oil phase) of the obtained roll-in margarine are summarized in Table 3.
（比較例１１） ロールインマーガリン１３の作製
油脂配合以外は、実施例７と同様にしてロールインマーガリンを得た。得られたロールインマーガリンの物性（製造時の成型性、油相の上昇融点）は、表３にまとめた。
(Comparative Example 11) Production of Roll-in Margarine 13 Roll-in margarine was obtained in the same manner as in Example 7 except for the fat and oil blending. The physical properties (moldability during production, rising melting point of oil phase) of the obtained roll-in margarine are summarized in Table 3.
（実施例１５） マーガリン１の作製
表４の配合に従って、以下のようにマーガリンを作製した。油脂１を３２重量部、油脂６を２４重量部、ナタネ油を２４重量部混合して６０℃に温調しながらレシチン、及びステアリン酸モノグリセリドを各々０．２重量部添加し、油脂を６５℃まで加温してモノグリセリドを完全に溶解後、水を１９．６重量部添加して攪拌し、乳化させた。これを連続急冷可塑化装置にかけ急冷しマーガリンを得た。得られたマーガリンの物性は、表４にまとめた。
(Example 15) Preparation of margarine 1 According to the composition of Table 4, margarine was prepared as follows. 32 parts by weight of fat 1 and oil, 24 parts by weight of fat 6 and 24 parts by weight of rapeseed oil were mixed and 0.2 parts by weight of lecithin and stearic acid monoglyceride were added respectively while adjusting the temperature to 60 ° C. Until the monoglyceride was completely dissolved, 19.6 parts by weight of water was added and stirred to emulsify. This was put into a continuous quench plasticizing apparatus and quenched to obtain margarine. The physical properties of the obtained margarine are summarized in Table 4.
油脂配合以外は、実施例１５と同様にしてマーガリンを得た。得られたマーガリンの特性（マーガリンのキメ、ツヤ、口溶け）は、表４にまとめた。
（実施例１７） マーガリン３の作製
油脂配合以外は、実施例１５と同様にしてマーガリンを得た。得られたマーガリンの特性（マーガリンのキメ、ツヤ、口溶け）は、表４にまとめた。
(Example 17) Production of margarine 3 Margarine was obtained in the same manner as in Example 15 except for the blending of fats and oils. The properties of the margarine obtained (margarine texture, luster, mouth melting) are summarized in Table 4.
（比較例１２） マーガリン４の作製
油脂配合以外は、実施例１５と同様にしてマーガリンを得た。得られたマーガリンの特性（マーガリンのキメ、ツヤ、口溶け）は、表４にまとめた。
(Comparative Example 12) Production of margarine 4 Margarine was obtained in the same manner as in Example 15 except for the fat and oil blending. The properties of the margarine obtained (margarine texture, luster, mouth melting) are summarized in Table 4.
（比較例１３） マーガリン５の作製
油脂配合以外は、実施例１５と同様にしてマーガリンを得た。得られたマーガリンの特性（マーガリンのキメ、ツヤ、口溶け）は、表４にまとめた。
(Comparative example 13) Preparation of margarine 5 Margarine was obtained in the same manner as in Example 15 except for blending fats and oils. The properties of the margarine obtained (margarine texture, luster, mouth melting) are summarized in Table 4.
（比較例１４） マーガリン６の作製
油脂配合以外は、実施例１５と同様にしてマーガリンを得た。得られたマーガリンの特性（マーガリンのキメ、ツヤ、口溶け）は、表４にまとめた。
(Comparative Example 14) Production of margarine 6 Margarine was obtained in the same manner as in Example 15 except for the blending of fats and oils. The properties of the margarine obtained (margarine texture, luster, mouth melting) are summarized in Table 4.
（実施例１８〜２８、比較例１５〜２２） クロワッサンの作製
表７の配合に従って、実施例１５〜１７及び比較例１２〜１４のマーガリン及び実施例７〜１４及び比較例７〜１１のロールインマーガリンを使用して、以下のようにしてクロワッサンを作製した。ロールインマーガリンと練りこみ用油脂を除いた原料をミキサーにて低速２分、中高速３分ミキシングした後、練りこみ用油脂を混合しさらに低速２分、中高速４分ミキシングした。２４℃で３０分生地を発酵させた後、生地を５℃まで冷却した。この生地にロールインマーガリンを３つ折り、３回折り込み、生地を成型後３５℃、湿度７５％のホイロで５５分最終発酵し、２００℃のオーブンで１７分間焼成した。製パン時の練りこみ用油脂として、実施例１５〜１７、比較例１２〜１４のマーガリンを使用し、各マーガリンの温度での練りこみ性を評価した。また実施例７〜１４、比較例７〜１１のロールインマーガリンについて製パン時の作業性（コシ、ノビ）及びクロワッサンの比容積と口溶けを比較し、その結果を表５及び表６にまとめた。
(Examples 18 to 28, Comparative Examples 15 to 22) Production of Croissants According to the formulation in Table 7, margarines of Examples 15 to 17 and Comparative Examples 12 to 14 and roll-ins of Examples 7 to 14 and Comparative Examples 7 to 11 A croissant was prepared using margarine as follows. The raw material excluding roll-in margarine and kneading fats and oils was mixed with a mixer at low speed for 2 minutes and medium and high speed for 3 minutes, and then mixed with kneading fats and oils and further mixed at low speed for 2 minutes and medium and high speeds for 4 minutes. After the dough was fermented at 24 ° C for 30 minutes, the dough was cooled to 5 ° C. This dough was folded in three in roll-in margarine, and the dough was molded, and after the dough was formed, it was finally fermented with a proofer at 35 ° C. and a humidity of 75% for 55 minutes, and baked in an oven at 200 ° C. for 17 minutes. As the fats and oils for kneading at the time of bread making, the margarines of Examples 15 to 17 and Comparative Examples 12 to 14 were used, and the kneading property at the temperature of each margarine was evaluated. In addition, the roll-in margarines of Examples 7 to 14 and Comparative Examples 7 to 11 were compared in terms of workability during bread making (koshi, nobi), specific volume of croissants and melting in the mouth, and the results are summarized in Tables 5 and 6. .
Claims (4)
（Ａ）トリグリセリドの１，３位における脂肪酸組成のうち、不飽和脂肪酸の割合が４０重量％以上で、２位における脂肪酸組成のうち、飽和脂肪酸の割合が４０重量％以上で、かつ２位における飽和脂肪酸の割合が１，３位の脂肪酸組成における飽和脂肪酸の割合よりも２０重量％以上高い油脂
（Ｂ）ヨウ素価１５以下の油脂 Fats and oils characterized by transesterifying a mixed oil containing the following fats and oils (A) and (B) in a ratio of 10/90 to 90/10 by weight using a 1,3-position specific enzyme A method for producing the composition.
(A) In the fatty acid composition at positions 1 and 3 of the triglyceride, the proportion of unsaturated fatty acid is 40% by weight or more, and in the fatty acid composition at position 2, the proportion of saturated fatty acid is 40% by weight or more and Fats and oils having a saturated fatty acid ratio of 20% by weight or more higher than the saturated fatty acid ratio in the fatty acid composition at positions 1 and 3 (B)
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