CN114080157A - Plastic grease composition and compound cake made of same - Google Patents
Plastic grease composition and compound cake made of same Download PDFInfo
- Publication number
- CN114080157A CN114080157A CN202080049143.5A CN202080049143A CN114080157A CN 114080157 A CN114080157 A CN 114080157A CN 202080049143 A CN202080049143 A CN 202080049143A CN 114080157 A CN114080157 A CN 114080157A
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- fat
- oil
- mass
- plastic
- fatty acid
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- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 235000012434 pretzels Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- ZWOQHSZKILPKKA-MIXAKNBRSA-N s-[2-[3-[[(2r)-4-[[[(2r,3s,4r,5r)-5-(6-aminopurin-9-yl)-4-hydroxy-3-phosphonooxyoxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-hydroxyphosphoryl]oxy-2-hydroxy-3,3-dimethylbutanoyl]amino]propanoylamino]ethyl] (2s)-2-[4-(2-methylpropyl)phenyl]propanethioate Chemical compound C1=CC(CC(C)C)=CC=C1[C@H](C)C(=O)SCCNC(=O)CCNC(=O)[C@H](O)C(C)(C)COP(O)(=O)OP(O)(=O)OC[C@@H]1[C@@H](OP(O)(O)=O)[C@@H](O)[C@H](N2C3=NC=NC(N)=C3N=C2)O1 ZWOQHSZKILPKKA-MIXAKNBRSA-N 0.000 description 1
- 238000007127 saponification reaction Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
- 235000019222 white chocolate Nutrition 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
- JLQFVGYYVXALAG-CFEVTAHFSA-N yasmin 28 Chemical compound OC1=CC=C2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1.C([C@]12[C@H]3C[C@H]3[C@H]3[C@H]4[C@@H]([C@]5(CCC(=O)C=C5[C@@H]5C[C@@H]54)C)CC[C@@]31C)CC(=O)O2 JLQFVGYYVXALAG-CFEVTAHFSA-N 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Edible Oils And Fats (AREA)
- Confectionery (AREA)
Abstract
The purpose of the present invention is to provide a plastic fat composition for use in the production of a composite confectionery in which a baked confectionery and a chocolate are combined, wherein the composite confectionery is inhibited from whitening at the baked confectionery portion over time. The present invention is a plastic fat composition containing a fat wherein: the SUS content is 14.3 to 29.5 mass%; the SSS content is 8.0-18.7 wt%; the content of the fatty acid of C22 as the constituent fatty acid is 0.3 to 3.3 mass%; the content of the C8-C12 fatty acid as the constituent fatty acid is less than 1.6% by mass. Wherein S, U, SUS and SSS each have the following meaning, S: saturated fatty acids having 16 or more carbon atoms, U: unsaturated fatty acid having 16 or more carbon atoms, SUS: a triglyceride having S bonded to positions 1 and 3 and U bonded to position 2, SSS: a triglyceride having 3 molecules of S bonded thereto.
Description
Technical Field
The present invention relates to a plastic fat composition for producing a composite confectionery combining baked confectionery and chocolate, and a composite confectionery produced using the plastic fat composition.
Background
Baked cakes (manufactured products) such as cookies (ビスケット) and cookies (クッキー) are used as baked cakes and also as composite cakes combined with chocolate. For example, the composite confectionery can be produced by combining a previously baked confectionery and a previously prepared chocolate or baking a previously prepared chocolate dispersed or stuffed in a green body of a baked confectionery.
It is known that, in a composite confectionery combining a baked confectionery and a chocolate, fats and oils contained in the baked confectionery and the chocolate move (migrate (マイグレーション)) during distribution and storage (fats and oils contained in the baked confectionery migrate into the chocolate and fats and oils contained in the chocolate migrate into the baked confectionery). If the transfer of the fat or oil contained in the baked confectionery of the composite confectionery and the chocolate occurs, the baked confectionery of the composite confectionery may have a white powder on the surface thereof to form a spot-like white color. Thus, if the baked confectionery of the composite confectionery is partially whitened, the commercial value of the composite confectionery is lost.
As means for suppressing whitening of the baked confectionery portion and blooming of the chocolate portion of the compound confectionery along with the movement of the fat and oil contained in the baked confectionery of the compound confectionery and the chocolate (ブルーム), it has been proposed to use a fat and oil having a specific SFC in the fat and oil kneaded into the baked confectionery (patent document 1) and use a specific triglyceride (patent document 2). Further, it has been proposed to use chocolate containing a specific type of triglyceride having a saturated fatty acid with 20 to 24 carbon atoms as a constituent fatty acid (patent document 3).
However, the partially hydrogenated oils rich in trans fatty acids are used for the oils and fats incorporated into the baked confectionery described in patent documents 1 and 2, and they are not suitable for the times of the recent years because of the trans fatty acid problem. In addition, the triglyceride of patent document 3 has a disadvantage of impairing the texture of chocolate because it is expensive and has a high melting point. Moreover, in an attempt to improve any of these baked confectionery or chocolate, it is not satisfactory in terms of effect.
Therefore, a plastic fat and oil composition which is more effective, compatible with the age, and used for manufacturing a composite confectionery combining a baked confectionery and chocolate is desired.
Documents of the prior art
Patent document
Patent document 1: japanese laid-open patent publication No. 2004-16096
Patent document 2: japanese laid-open patent publication No. 9-37705
Patent document 3: japanese laid-open patent publication No. 7-264983
Disclosure of Invention
Technical problem to be solved by the invention
The purpose of the present invention is to provide a plastic fat composition for use in the production of a composite confectionery in which a baked confectionery and chocolate are combined, wherein the composite confectionery is inhibited from whitening at the baked confectionery portion over time.
Means for solving the problems
The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that a plastic fat and oil composition containing a fat and oil having a specific constituent fatty acid, which satisfies a specific triglyceride composition, can suppress whitening of a baked confectionery portion which is generated in a composite confectionery with time, and have completed the present invention.
That is, one embodiment of the present invention is a plastic fat composition containing the following fat, in the fat:
the SUS content is 14.3 to 29.5 mass%;
the SSS content is 8.0-18.7 wt%;
the content of the fatty acid of C22 as the constituent fatty acid is 0.3 to 3.3 mass%;
the content of C8-C12 fatty acid as constituent fatty acid is less than 1.6% by mass,
wherein S, U, SUS and SSS each have the following meaning:
s: a saturated fatty acid having 16 or more carbon atoms,
u: unsaturated fatty acids having 16 or more carbon atoms,
SUS: triglycerides having S bonded to the 1-and 3-positions and U bonded to the 2-position,
SSS: a triglyceride having 3 molecules of S bonded thereto.
In addition, in the plastic oil or fat composition according to a preferred embodiment of the present invention, the content of SSU in the oil or fat is 10.0 to 20.3% by mass,
wherein SSU denotes the following meaning:
and (4) SSU: a triglyceride having S bonded to the 1-and 2-positions and U bonded to the 3-position, or a triglyceride having U bonded to the 1-position and S bonded to the 2-and 3-positions.
In addition, in the plastic grease composition according to a preferred embodiment of the present invention, the ratio of SUS to SSU in the grease (SUS/SSU) is 0.7 to 2.0.
In the plastic fat composition according to a preferred embodiment of the present invention, the total content of SSU and SUS in the fat is 30.3 to 45.2 mass%.
In the plastic oil and fat composition according to a preferred embodiment of the present invention, the content of UUU in the oil and fat is 6.2 to 14.7% by mass.
The plastic fat composition according to a preferred embodiment of the present invention further contains at least 2 sorbitan fatty acid esters (ソルビタン fatty acid エステル) having different structures of fatty acids bonded to each other or different HLB.
In addition, the plastic fat composition according to a preferred embodiment of the present invention further contains at least 3 sorbitan fatty acid esters having different structures of fatty acids bonded to each other or different HLBs.
In a preferred embodiment of the present invention, a baked confectionery using any of the above plastic fat and oil compositions is used.
In a preferred embodiment of the present invention, the baked confectionery further contains chocolate.
Further, a preferable embodiment of the present invention is a composite confectionery comprising a baked confectionery using any of the above-described plastic fat and oil compositions and a filling (フィリング),
the filling is a plastic grease composition for filling containing the following grease,
in the grease:
the solid fat content at 10 ℃ is 21.7-47.2%;
the solid fat content at 20 ℃ is 5.5-31.0%;
the solid fat content at 25 ℃ is 2.4-24.3%;
the solid fat content at 35 ℃ is 0.3-13.7%.
Further, as the composite confectionery, the baked confectionery may further contain chocolate.
Advantageous effects
According to the present invention, in a composite confectionery combining a baked confectionery and chocolate, a plastic fat and oil composition for producing a composite confectionery in which whitening of a baked confectionery portion with time is suppressed can be provided.
Detailed Description
The present invention will be described in detail below. In the present invention, a (numerical value) to B (numerical value) represent a value of a or more and B or less. In addition, regardless of the terms such as "preferred" and "more preferred", the preferred modes and more preferred modes exemplified below can be used in combination with each other as appropriate. The numerical ranges are given by way of example, and regardless of the terms such as "preferred" and "more preferred", it is also possible to use ranges in which the upper and lower limits of each range and the numerical values in the examples are appropriately combined.
In the embodiment of the present invention, the triglyceride in the fat or oil means an ester linkage structure having 1 molecule of glycerin and 3 molecules of fatty acid. The 1-, 2-and 3-positions of the triglyceride represent the positions to which the fatty acids are bonded. In addition, the following abbreviations, S: c16-24 saturated fatty acid, U: unsaturated fatty acid having 16 to 24 carbon atoms.
In an embodiment of the present invention, the saturated fatty acid S has 16 to 24, preferably 16 to 22, more preferably 16 to 20, and still more preferably 16 to 18 carbon atoms. When 2 or 3 saturated fatty acids S are bonded to a triglyceride molecule, the saturated fatty acids S may be the same saturated fatty acid or different saturated fatty acids. Specifically, the saturated fatty acid S includes palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), and lignoceric acid (24). The numerical symbol in parentheses indicates the number of carbon atoms in the fatty acid.
In an embodiment of the present invention, the unsaturated fatty acid U has 16 to 24 carbon atoms, preferably 16 to 22 carbon atoms, more preferably 16 to 20 carbon atoms, and still more preferably 16 to 18 carbon atoms. When 2 or 3 unsaturated fatty acids U are bonded to a triglyceride molecule, the unsaturated fatty acids U may be the same or different. Specifically, the unsaturated fatty acid U includes palmitoleic acid (16:1), oleic acid (18:1), linoleic acid (18:2), and linolenic acid (18: 3). The numerical symbol in parentheses is a combination of the number of carbon atoms and the number of double bonds of the fatty acid.
The plastic fat composition according to an embodiment of the present invention is a plastic fat composition containing, as a plastic fat composition, a fat in which:
the SUS content is 14.3 to 29.5 mass%;
the SSS content is 8.0-18.7 wt%;
the content of the fatty acid of C22 as the constituent fatty acid is 0.3 to 3.3 mass%;
the content of C8-C12 fatty acid as constituent fatty acid is less than 1.6% by mass,
wherein S, U, SUS and SSS each have the following meaning:
s: a saturated fatty acid having 16 or more carbon atoms,
u: unsaturated fatty acids having 16 or more carbon atoms,
SUS: triglycerides having S bonded to the 1-and 3-positions and U bonded to the 2-position,
SSS: a triglyceride having 3 molecules of S bonded thereto.
In the plastic fat composition according to the embodiment of the present invention, the content of SUS in the fat is 14.3 to 29.5 mass%, preferably 17 to 26 mass%, and more preferably 19 to 24 mass%.
In the plastic oil composition according to the embodiment of the present invention, the SSS content in the oil is 8.0 to 18.7 mass%, preferably 9.0 to 15.0 mass%. When the SSS content in the fat of the plastic fat composition is within the above range, the composite confectionery can be made to have an appropriate hardness.
In the plastic fat composition according to the embodiment of the present invention, the content of the C22 fatty acid (fatty acid having 22 carbon atoms) as a constituent fatty acid in the fat is 0.3 to 3.3% by mass, preferably 0.5 to 2.5% by mass. The fatty acid of C22 is preferably behenic acid. When the content of the fatty acid C22, which is a constituent fatty acid, in the fat or oil of the plastic fat or oil composition is within the above range, migration can be suppressed while maintaining appropriate hardness of the composite confectionery.
In the plastic fat composition according to the embodiment of the present invention, the content of C8 to C12 fatty acids (fatty acids having 8 to 12 carbon atoms) as constituent fatty acids in the fat is less than 1.6% by mass, preferably less than 1.0% by mass. When the content of the C8 to C12 fatty acids constituting the fatty acids in the fat or oil as the plastic fat or oil composition is within the above range, the migration is inhibited.
In the plastic fat composition according to the embodiment of the present invention, the content of SSU in the fat is 10.0 to 20.3 mass%, preferably 15 to 20.3 mass%, and more preferably 17 to 19.4 mass%.
In the plastic fat composition according to the embodiment of the present invention, the ratio of SUS to SSU in the fat (SUS/SSU) is preferably 0.7 to 2.0, and more preferably 0.9 to 1.7. When the ratio of SUS to SSU in the fat or oil of the plastic fat or oil composition (SUS/SSU) is within the above range, migration can be suppressed while maintaining appropriate hardness of the composite confectionery.
In the plastic fat composition according to the embodiment of the present invention, the total content of SSU and SUS in the fat is preferably 30.3 to 45.2 mass%, more preferably 35.0 to 43.0 mass%. When the total content of SSU and SUS in the fat or oil of the plastic fat or oil composition is within the above range, the composite confectionery can be made to have an appropriate hardness.
In the plastic oil and fat composition according to the embodiment of the present invention, the content of UUU is preferably less than 14.7% by mass, and more preferably less than 11.0% by mass. In the plastic fat composition according to the embodiment of the present invention, the content of UUU in the fat is preferably more than 6.2 mass%, more preferably more than 7.0 mass%. When the content of UUU in the fat or oil of the plastic fat or oil composition is within the above range, migration can be suppressed.
The plastic fat composition according to the embodiment of the present invention preferably contains 0.2 to 2% by mass, more preferably 0.5 to 1.5% by mass of the sorbitan fatty acid ester. The plastic fat composition according to the embodiment of the present invention preferably contains at least 2 sorbitan fatty acid esters having different structures of fatty acids bonded to each other, and more preferably contains at least 3 sorbitan fatty acid esters having different structures of fatty acids bonded to each other. The bonded fatty acid of the sorbitan fatty acid ester is preferably a saturated fatty acid having 16 to 22 carbon atoms. The plastic fat or oil composition according to the embodiment of the present invention preferably contains at least 2 sorbitan fatty acid esters having different HLBs, and more preferably contains at least 3 sorbitan fatty acid esters having different HLBs. The HLB of the sorbitan fatty acid ester is preferably 2-6. Further, HLB is an abbreviation of hydrophilic-hydrophobic Balance (Hydrophile Lipophile Balance), and is an index for determining whether an emulsifier is hydrophilic or lipophilic, and a value of 0 to 20 is used. The smaller the HLB value, the more lipophilic. In the present invention, the calculation of HLB value is performed by the method of ATLAS (アトラス method). The calculation method of the ATLAS method refers to a method of calculating the HLB value by:
HLB＝20×(1-S/A)
s: saponification number
A: neutralization of fatty acids in esters.
Any edible oil or fat may be used as long as the oil or fat used for producing the plastic oil or fat composition according to the embodiment of the present invention satisfies the above conditions. The edible oil or fat is suitably refined according to the requirement of the edible level. Examples of the fat or oil of the plastic fat or oil composition include various vegetable and animal fats and oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, cocoa butter, shea butter (シア butter), sal fat (サル butter), palm oil, palm kernel oil, coconut oil, beef tallow, lard, milk fat, fish oil, whale oil, and processed fats and oils obtained by subjecting the above to 1 or 2 or more treatments selected from hydrogenation, fractionation (fractionation) and transesterification. The fat or oil used for producing the plastic fat or oil composition according to the embodiment of the present invention may be one kind of fat or oil.
As preferable examples of the fat or oil of the plastic fat or oil composition according to the embodiment of the present invention, the following fat or oil a, fat or oil B, and fat or oil C can be used.
The fat a used in the plastic fat composition according to the embodiment of the present invention contains 90 mass% or more of a saturated fatty acid having 16 or more carbon atoms, preferably 15 mass% or more of a saturated fatty acid having 22 carbon atoms as a constituent fatty acid. The fat a is preferably a highly hardened oil other than a lauric natural fat. Examples of the extremely hardened oils of non-lauric natural oils and fats include extremely hardened oils such as soybean oil, rapeseed oil, high erucic acid rapeseed oil (ハイエルシン rapeseed oil), cottonseed oil, sunflower oil, safflower oil, corn oil, palm oil, and palm fractionated oil. The extremely hardened oil of the non-lauric natural oil is preferably an extremely hardened oil of rapeseed oil or high erucic acid rapeseed oil, and more preferably an extremely hardened oil of high erucic acid rapeseed oil.
The amount of the fat a added to the plastic fat composition according to the embodiment of the present invention is preferably 0.3 to 6.94% by mass, and more preferably 1.0 to 5.0% by mass, based on the total amount of the fat contained in the plastic fat composition.
The fat B used in the plastic fat composition according to the embodiment of the present invention is a transesterified oil derived from a palm-based fat. Herein, the transesterified oil derived from the palm-based oil or fat is an transesterified oil obtained by transesterifying a raw oil or fat containing the palm-based oil or fat. Herein, the palm-based fat is a fat derived from palm oil. Examples of the palm-based oil and fat include palm oil, fractionated oil of palm oil, and processed oil thereof (suitable for 1 or more treatments in hardening, transesterification, and fractionation). More specifically, palm olein (パームオレイン) and palm stearin (パームステアリン) as a 1-fraction fractionated oil, palm olein (palm super olein (パームスーパーオレイン)) and palm middle distillate (パームミッドフラクション) as a 2-fraction fractionated oil of palm olein, palm olein (softened palm (ソフトパーム)) and palm stearin (hardened stearin (ハードステアリン)) as a 2-fraction fractionated oil of palm stearin can be mentioned. The content of the palm-based fat or oil contained in the raw fat or oil of the transesterified oil is preferably 30% by mass or more, and more preferably 50% by mass or more.
Specific examples of the raw material oil or fat of the transesterified oil include palm olein (soft fraction obtained by fractionating palm olein 1 or more times) having an iodine value of 52 to 71 (preferably 54 to 68) obtained by applying fractionation treatment (dry fractionation, solvent fractionation, surfactant fractionation, and the like).
The transesterification method for producing the above-mentioned transesterified oil is not particularly limited. Any method of chemical transesterification or enzymatic transesterification may also be used. The chemical transesterification may be carried out using a chemical catalyst such as sodium methoxide as a catalyst. The reaction is a non-selective transesterification (fully random transesterification) without site selectivity. Preferably, the transesterification is a low position selective transesterification (with a probability of more than 50%), more preferably a non-selective transesterification.
For example, the chemical transesterification can be carried out by the following procedure in accordance with a conventional method. That is, the sufficiently dried raw material oil or fat may be subjected to transesterification reaction by adding 0.1 to 1 mass% of a catalyst to the raw material oil or fat containing a catalyst under reduced pressure and stirring at 80 to 120 ℃ for 0.5 to 1 hour. After the completion of the transesterification reaction, the catalyst was washed out of the reaction product by water washing. The obtained crude oil or fat may be subjected to decoloring and deodorizing treatments in a conventional edible oil or fat refining step.
Enzymatic transesterification is carried out using a lipase preparation as catalyst. The selective transesterification of the 1-position and 3-position can be carried out by the selective catalytic action of the lipase preparation. For example, the enzymatic transesterification can be carried out by a conventional method by the following operation. That is, the raw material oil or fat may be subjected to transesterification reaction with an enzyme-containing raw material oil or fat obtained by adding 0.01 to 5 mass% of a lipase preparation to the raw material oil or fat by stirring at 30 to 70 ℃ for 1 to 40 hours. After the transesterification reaction is complete, the lipase preparation is removed from the reaction product by filtration. The obtained crude oil or fat may be subjected to decolorization and deodorization in a conventional edible oil purification step.
The amount of the fat B added to the plastic fat composition according to the embodiment of the present invention is preferably more than 14.9% by mass, more preferably more than 30.0% by mass, based on the total amount of the fat contained in the plastic fat composition. The amount of the fat B added is preferably 65 mass% or less, more preferably 60 mass% or less, of the total fat contained in the plastic fat composition.
The fat C used in the plastic fat composition according to the embodiment of the present invention is a palm-based fat. One or a combination of two or more of the palm-based fats and oils may be used as the fat and oil C.
The amount of the fat or oil C added to the plastic fat or oil composition according to the embodiment of the present invention is preferably less than 80% by mass, more preferably less than 65% by mass, and still more preferably 60% by mass or less, based on the total amount of the fat or oil contained in the plastic fat or oil composition. The amount of the fat C added is preferably 20 mass% or more, more preferably 40 mass% or more, based on the total fat contained in the plastic fat composition.
The plastic oil or fat composition according to the embodiment of the present invention preferably contains substantially no lauric oil or fat. Herein, the lauric acid-based fat or oil refers to a fat or oil containing 20 mass% or more of C8 to C12 fatty acids in all constituent fatty acids of the fat or oil. Specific examples of lauric oils and fats include palm kernel oil, coconut oil, mixed oils thereof, and processed oils and fats of these oils and fats or mixed oils (e.g., transesterified oils, fractionated oils, hydrogenated oils, etc.).
The fact that the plastic oil or fat composition according to the embodiment of the present invention contains substantially no lauric oil or fat means that the lauric oil or fat is 1.0% by mass or less, preferably less than 0.1% by mass, based on the total oil or fat contained in the plastic oil or fat composition.
The plastic fat composition according to the embodiment of the present invention preferably contains substantially no liquid oil. Herein, the liquid oil refers to an oil or fat that is liquid at 5 ℃, and examples thereof include soybean oil and rapeseed oil.
The fact that the plastic fat composition described in the embodiment of the present invention contains substantially no liquid oil means that the liquid oil is 1.0 mass% or less, preferably less than 0.1 mass% of the total fat contained in the plastic fat composition.
The plastic fat composition according to the embodiment of the present invention may contain other components besides the fat. As other ingredients, salty agents such as water, emulsifiers, thickening stabilizers, salt, potassium chloride and the like are exemplified; sour agents such as acetic acid, lactic acid, and gluconic acid; sweeteners such as sugars, sugar alcohols, stevia, aspartame (アスパルテーム), etc.; coloring agents such as beta-carotene, caramel, monascus pigment (greater yeast pigment); antioxidants such as tocopherol, tea extract (catechin, etc.), rutin, etc.; vegetable proteins such as wheat protein and soybean protein; dairy products such as eggs, processed egg products, spices, whole milk powder, skim milk powder, whey protein, etc.; flavoring agent, pH regulator, food antiseptic, fruit juice, coffee, nut butter (ナッツペースト), spice, cacao block (カカオマス), cacao powder, cereal, beans, vegetables, meat, fish and shellfish, and food additive. The plastic fat composition according to the embodiment of the present invention preferably contains the fat in an amount of 40% by mass or more, more preferably 60% by mass or more, further preferably 80% by mass or more, and most preferably 90% by mass to 100% by mass, based on the total amount of the plastic fat composition.
The plastic fat and oil composition according to the embodiment of the present invention can be used for kneading or coating a green body of a baked confectionery. When the grease composition is used for kneading into a green body, it is preferable to knead the grease composition to which the grease or other components than the grease are added into the green body as a plastic grease or a plastic grease composition which is plasticized by a conventional method after being melted by heating. When used for coating, the plastic fat composition to which fat or other components other than fat are added is preferably applied to baked confectionery by spraying, brushing, dipping, or the like after being melted by heating.
The amount of the plastic fat composition used for baked confectionery in the embodiment of the present invention is not particularly limited, since it varies depending on the kind of baked confectionery, and for example, when kneading into a green compact of baked confectionery, the net content of the fat is preferably 0.5 to 200 parts by mass, more preferably 2 to 150 parts by mass, and most preferably 5 to 100 parts by mass, based on 100 parts by mass of the cereal flour added to the green compact. When the coating is applied to baked confectionery, the amount is preferably 0.5 to 50 parts by mass, more preferably 1 to 30 parts by mass, and most preferably 2 to 20 parts by mass, based on the baked confectionery.
The baked confectionery constituting the composite confectionery described in the embodiment of the present invention is baked from a baked confectionery green body containing a cereal flour as a main component. In this context, the cereal flour means a substance obtained by grinding cereal grains into a powder, and generally, any substance added to a baked confectionery green body can be used without particular limitation. Specific examples of the cereal flour include wheat flour (high gluten flour, medium gluten flour, low gluten flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, and the like.
The baked confectionery constituting the composite confectionery described in the embodiment of the present invention preferably further contains chocolate. In this context, chocolate is produced by using an edible fat or oil and a saccharide as main raw materials, and adding cocoa components (cocoa mass, cocoa powder, and the like), dairy products, flavors, emulsifiers, and the like as necessary, and subjecting the resulting mixture to a part or all of usual chocolate production processes (mixing process, micronizing process, refining process, molding process, cooling process, and the like), without being limited by "fair competition convention on chocolate expression" (japanese chocolate industry fair trade commission) or legal regulations. In addition, chocolate includes white chocolate and colored chocolate in addition to dark chocolate and milk chocolate.
The baked confectionery constituting the composite confectionery according to the embodiment of the present invention may be added without particular limitation as long as it is a substance that is generally added to baked confectionery, in addition to the fat and oil, the cereal flour, and the chocolate. In addition, these addition amounts are also generally within the range of addition to baked confectionery without particular limitation. Specifically, water, sugar alcohol, eggs, processed egg products, starch, salt, plastic fat, emulsifiers, emulsifying agents (emulsified fat), cheese, whipped cream, synthetic cream, yogurt, whole milk powder, skim milk powder, milk, concentrated milk, synthetic milk, yeast food, cacao mass, cocoa powder, coffee, black tea, matcha, vegetables, fruits, fruit juice, jam, fruit sauce (フルーツソース), meat, fish and shellfish, beans, soybean powder, tofu, soybean milk, soybean powder, soybean protein, swelling agents, sweeteners, seasonings, spices, colorants, spices, and the like are exemplified.
In addition to using the plastic fat and oil composition described in the above embodiment of the present invention, baked confectionery constituting the composite confectionery described in the embodiment of the present invention can be manufactured by known manufacturing conditions and manufacturing methods.
Specific examples of baked confectionery constituting the composite confectionery according to the embodiment of the present invention include general baked confectionery such as biscuit, cookie, cracker (クラッカー), dried bread, pretzel (プレッツェル), sliced bread (カットパン), waffle (ウェハース), cracker (サブレ), mao tongue biscuit (ラングドシャ), and almond biscuit (マカロン), and further include butter confectionery (バターケーキ sen) (pound cake (パウンドケーキ), fruit cake, madder cake (マドレーヌ), donut cake (バウムクーヘン), casstiria (カステラ), sponge confectionery (スポンジケーキ sen) (fruit butter confectionery (ショートケーキ), cake roll (ロールケーキ), fruit butter cake (トルテ), Fancy cakes (デコレーションケーキ), chiffon cakes (シフォンケーキ), etc.), cream puffed cakes (シュー seed), leavened cakes, pies, waffles, etc.; bread such as pastry bread, French bread, Steronto (シュトーレン), Italian bread (パネトーネ), Brillouin (ブリオッシュ), donut (ドーナツ), Danish bread (デニッシュ), croissant (クロワッサン), etc.
The composite confectionery according to the embodiment of the present invention may further include a filling. In this context, filling refers to a general term for a substance that wraps a filling in baked confectionery constituting a composite confectionery, a substance that is sandwiched in baked confectionery, a substance that is placed on baked confectionery, and the like.
The filling constituting the composite confectionery according to the embodiment of the present invention preferably contains the following plastic fat composition for filling.
In the plastic fat or oil composition for filling included in the filling constituting the composite confectionery described in the embodiment of the present invention, the solid fat content (hereinafter also referred to as SFC) of the fat or oil included in the plastic fat or oil composition for filling is preferably 21.7% to 47.2% at 10 ℃, 5.5% to 31.0% at 20 ℃, 2.4% to 24.3% at 25 ℃, 0.3% to 13.7% at 35 ℃, more preferably 23.0% to 35.0% at 10 ℃, 7.0% to 25.0% at 20 ℃, 4.0% to 20% at 25 ℃ and 0.5% to 11.0% at 35 ℃. When the SFC is in the above range, a composite confectionery having a favorable hardness and both a crispy texture (サクミ) and a moist texture (しとり) can be obtained.
As long as the above conditions are satisfied, any edible oil or fat may be used for the oil or fat used for producing the plastic oil or fat composition for filling included in the filling constituting the composite confectionery according to the embodiment of the present invention. Examples of the fat or oil of the plastic fat or oil composition include various vegetable fats and oils and animal fats and oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, cocoa butter, shea butter, sal fat, palm oil, palm kernel oil, coconut oil, beef tallow, lard, milk fat, fish oil, whale oil, and processed fats and oils obtained by subjecting them to 1 or 2 or more treatments selected from hydrogenation, fractionation, and transesterification. One or a combination of two or more types of edible oils and fats can be used as the oils and fats used for producing the plastic oil and fat composition for fillings.
As preferable examples of the fat or oil for producing the plastic fat or oil composition for fillings, the fat or oil a, the fat or oil B, and the fat or oil C described above can be used.
The plastic oil or fat composition for filling included in the filling constituting the composite confectionery according to the embodiment of the present invention preferably does not substantially contain a lauric oil or fat. Herein, the lauric acid-based oil or fat refers to an oil or fat containing 30 mass% or more (preferably 40 mass% or more) of lauric acid in all the constituent fatty acids constituting the oil or fat. Specific examples of lauric oils and fats include palm kernel oil, coconut oil, mixed oils thereof, and processed oils and fats of these oils and fats or mixed oils (e.g., transesterified oils, fractionated oils, hydrogenated oils, etc.).
The fact that the plastic oil and fat composition for filling described in the embodiment of the present invention does not substantially contain a lauric oil and fat means that the lauric oil and fat is 1.0% by mass or less, preferably less than 0.1% by mass, relative to the whole oil and fat contained in the plastic oil and fat composition for filling.
The plastic fat composition for filling included in the filling constituting the composite confectionery according to the embodiment of the present invention preferably contains substantially no liquid oil. Herein, the liquid oil refers to an oil or fat that is liquid at 5 ℃, and examples thereof include soybean oil and rapeseed oil.
The fact that the plastic fat composition for filling described in the embodiment of the present invention contains substantially no liquid oil means that the liquid oil is 1.0 mass% or less, preferably less than 0.1 mass% of the total fat contained in the plastic fat composition for filling. In addition, the content of the fat B in the total fat contained in the plastic fat composition for filling is not limited to 45 mass% or more (preferably 46 to 64 mass%, more preferably 48 to 58 mass%), and the fat B may preferably contain 36 to 54 mass%, more preferably 42 to 52 mass% of liquid oil.
In addition to the plastic fat composition for filling, the filling constituting the composite confectionery according to the embodiment of the present invention may be added without particular limitation if it is a material that is usually added to fillings. The amount of addition of these components may be generally within the range of the addition to the filling, and is not particularly limited. Specifically, water, sugar alcohol, eggs, processed egg products, starch, salt, plastic fat, emulsifiers, emulsifying agents (emulsified fat), cheese, fresh cream, synthetic cream, yogurt, whole milk powder, skim milk powder, milk, concentrated milk, synthetic milk, yeast food, cacao mass, cocoa powder, chocolate, coffee, black tea, matcha, vegetables, fruits, fruit juice, jam, fruit sauce, meat, fish and shellfish, beans, soybean powder, tofu, soybean milk, soybean powder, soybean protein, swelling agents, sweeteners, seasonings, spices, colorants, spices, and the like are exemplified.
The compound confectionery described in the embodiment of the present invention can be produced by known production conditions and production methods, in addition to using the plastic fat composition described in the embodiment of the present invention.
Examples
Next, the present invention will be described based on examples, but the present invention is not limited to these examples.
< measuring method >
The contents of fatty acids, SFC, triglyceride contents, and iodine values of fats and oils in the fat and oil compositions shown below were measured by the following methods.
The content of each fatty acid was determined by gas chromatography.
SFC was measured according to "2.2.9-2003 solid fat content (NMR method)" in "Standard oil and fat analysis test method" edited by the society of Law of Japan oil chemistry.
The respective triglyceride content was determined by gas chromatography. The symmetry of triglycerides was determined by silver ion column chromatography.
The iodine value was measured according to "2.3.4.1-1996 iodine value (Wer-cyclohexane Hexadecane method (ウィイス - シクロヘキサン method))" in "Standard oil and fat analysis test method" edited by the society of Japan oil and chemical society of society.
< adjustment of Plastic fat composition >
The plastic fat compositions of examples 1 to 5, example 11, and comparative examples 1 to 8 were prepared by using other additives such as lecithin in the following fats and oils 1 to 7 and sorbitan fatty acid esters 1 to 5 in the proportions shown in tables 1 to 3. That is, according to tables 1 to 3, plastic fat compositions of examples 1 to 5, example 11, and comparative examples 1 to 8 were prepared by heating and melting a mixture of fats and oils 1 to 7, sorbitan fatty acid ester, and other additives, and then rapidly cooling and kneading the mixture by an Onlator (オンレーター) according to a conventional method.
< fat 1>
An extremely hardened oil of high erucic acid rapeseed oil (manufactured by yokoku oil industries co., ltd.) was used as the fat 1 conforming to the above fat a.
< oil 2 >
Sodium methoxide was used as a catalyst, and a random interesterified palm olein (iodine value 56, product of riqing oirityou group (ltd)) was used as the fat 2 corresponding to the fat B.
< oil 3 >
The fat or oil obtained by mixing palm olein (iodine value 65, Niqing Oilliou group (strain)) with palm olein (iodine value 56, Niqing Oilliou group (strain)) and palm olein (Niqing Oilliou group (strain)) was used as the fat or oil 3-1 corresponding to the above fat or oil C. Palm oil (Nissin Oilliou group (strain) product) was used as the fat 3-2 containing the fat C. Palm olein (iodine value 65, product of Niqing Oliomo group (strain)) was used as fat 3-3 corresponding to the above fat C.
< grease 4 >
An extremely hardened oil of palm oil (manufactured by TOYOBO OIL INDUSTRIAL CO., LTD.) was used as the fat 4 corresponding to the fat A.
< grease 5 >
An ester-exchanged oil (product of riqing oiticimo group (ltd)) composed of 65 parts by mass of palm oil and 35 parts by mass of rapeseed oil was used as the fat 5 corresponding to the fat B.
< grease 6 >
An ester-exchanged oil (content of fatty acids of C8 to C12, 23.5% by mass, product of riqing oilio group (ltd.)) was prepared by using 50 parts by mass of a highly hardened oil of palm oil and 50 parts by mass of a highly hardened oil of palm kernel oil as the oil-and-fat 6-1 corresponding to the lauric acid-based oil-and-fat.
An ester-exchanged oil (containing fatty acids of C8 to C12, 47.7% by mass, Niqing Olympic group (product of Nissin Olympic group Co., Ltd.) comprising 50 parts by mass of medium-chain fatty acid triglyceride and 50 parts by mass of highly hardened oil of rapeseed oil was used as the oil or fat 6-2 corresponding to the lauric acid-based oil or fat.
An ester-exchanged oil (21.0% by mass of fatty acid content of C8 to C12, product of riqing oirimo group (ltd.)) of 60 parts by mass of palm oil and 40 parts by mass of palm kernel oil was used as the oil or fat 6-3 corresponding to the lauric acid-based oil or fat.
< grease 7 >
Soybean oil (a product of riqing oiticimo group (ltd)) was used as the fat 7 corresponding to the liquid oil.
< fatty acid sorbitan ester 1>
Trade name: ポエム S-320YN, manufactured by Nikki No. ビタミン, HLB value: 4.2, bonded fatty acid: the total of stearic acid and palmitic acid is 90 mass% or more.
< fatty acid sorbitan ester 2 >
Trade name: ポエム ST-PV, manufactured by Rigaku corporation ビタミン, HLB value: 3.2, bonded fatty acid: the amount of saturated fatty acids mainly containing palmitic acid is 90% by mass or more.
< fatty acid sorbitan ester 3 >
Trade name: ポエム B-150, manufactured by Nikken ビタミン Co., Ltd, HLB value: 2.5, bonded fatty acid: the content of saturated fatty acid mainly containing behenic acid is 90% by mass or more.
< fatty acid sorbitan ester 4 >
Trade name: REKAMAL SV-60, manufactured by riken ビタミン, HLB value: 5.1, bonded fatty acid: stearic acid.
< fatty acid sorbitan ester 5 >
Trade name: REKAMAL SV-65, manufactured by riken ビタミン, HLB value: 3, bonded fatty acid: stearic acid.
< manufacture of cookies >
Cookies having the compositions in the ratios shown in table 4 were produced using the plastic oil and fat compositions of examples 1 to 5, example 11, and comparative examples 1 to 8. That is, the plastic oil composition, white granulated sugar (white sugar), salt and sugar alcohol are mixed, water with sodium bicarbonate dissolved therein and whole egg are added, and finally powders (skimmed milk powder, soft flour, processed starch) are mixed to prepare a cookie green compact. After the body had been proofed (Hu ませた), 4 pieces of chocolate chips were embedded in 8g of the body of the cookie, and baked in an oven at 170 ℃ on the top and 150 ℃ on the bottom for 14 minutes to obtain various cookies.
< evaluation of cookie mouthfeel >
The cookies were eaten by 5 professional investigators, and the hardness and crispiness were scored according to the following evaluation criteria. The average score of 5 professional investigators was calculated and evaluated according to the following evaluation criteria. As a result, the product was judged to have good hardness and crispy texture when the average score was evaluated as ∈ or ∘. The results are shown in tables 1 to 3.
In addition, professional investigators who evaluate the taste of cookies regularly receive training for the taste evaluation of baked confectionery such as cookies, and the individual differences in the results of the taste evaluation of baked confectionery such as cookies are small.
< evaluation of whitening of Cookie >
Each of the obtained cookies was subjected to a temperature cycle of 10 ℃ for 12 hours and 30 ℃ for 12 hours, and after being stored for 2 weeks, whitening of the cookies was visually evaluated. The results are shown in tables 1 to 3.
(evaluation criteria for cookie hardness)
And 3, dividing: has good hardness
And 2, dividing: has proper hardness
1 minute: hard
0 minute: is very hard
< average score >
Very good: 2.5 min or more
O: 2.0 min or more and less than 2.5 min
And (delta): 1.5 min or more and less than 2.0 min
X: less than 1.5 minutes
(evaluation criteria for crisp feeling of Quqi pine)
And 3, dividing: very brittle
And 2, dividing: high brittleness
1 minute: weak brittleness
0 minute: very weak in brittleness
< average score >
Very good: 2.5 min or more
O: 2.0 min or more and less than 2.5 min
And (delta): 1.5 min or more and less than 2.0 min
X: less than 1.5 minutes
(evaluation criteria for Cookie whitening)
And 3, dividing: completely invisible cookie whitening
And 2, dividing: little cookie whitening is visible
1 minute: cookie whitening can be seen
0 minute: cookie whitening is very pronounced
< average score >
Very good: 2.5 min or more
O: 2.0 min or more and less than 2.5 min
And (delta): 1.5 min or more and less than 2.0 min
X: less than 1.5 minutes
[ Table 1]
[ Table 2]
[ Table 3]
[ Table 4]
Plastic fat composition for stuffing adjustment
The plastic fat compositions for fillings of examples 6 to 10, 12 and comparative examples 9 to 11 were prepared by using other additives such as lecithin in the above fats and oils 1 to 7 and sorbitan fatty acid esters 1 to 5 in the proportions shown in tables 5 and 6. That is, according to tables 5 and 6, plastic fat compositions for fillings of examples 6 to 10, 12 and comparative examples 9 to 11 were prepared by heating and melting fats and oils 1 to 7, sorbitan fatty acid esters 1 to 5, and other additives, and then rapidly cooling and kneading them by an Onlator according to a conventional method.
< preparation of stuffing >
Next, fillings in the proportions shown in table 7 were produced using the plastic oil and fat compositions for fillings of examples 6 to 10, 12 and comparative examples 9 to 11. That is, the materials other than the chocolate chips are kneaded and finally the chocolate chips are mixed to make the stuffing.
< preparation of composite cookie >
Next, a cookie composite confectionery was produced using cookies produced using the plastic fat composition of example 2 at the formulation ratio shown in table 4 and fillings produced using the plastic fat compositions for fillings of examples 6 to 10, 12 and comparative examples 9 to 11. That is, the plastic fat composition, white granulated sugar, salt, and sugar alcohol are mixed, water in which sodium bicarbonate is dissolved and whole egg are added, and finally powders (skim milk powder, low-gluten powder, and processed starch) are mixed to produce a cookie dough. After the green body is proofed, 4.5g of the stuffing is filled into 4.5g of the cookie green body to prepare the cookie composite cake green body. Baking in an oven at 170 deg.C and 150 deg.C for 14 min to obtain various cookies.
< evaluation of composite cookie >
The composite cookie was eaten by 5 professional investigators, and the moist feeling inside the cookie and the crispy feeling outside the cookie were rated according to the following evaluation criteria. The average score of 5 professional investigators was calculated and evaluated according to the following evaluation criteria. As a result, the product was judged to have good hardness and crispy texture when the average score was evaluated as ∈ or ∘. The results are shown in tables 5 and 6.
In addition, a professional investigator who evaluates the texture of a composite cookie is regularly trained in the texture evaluation of baked cookies and the like, and the individual differences in the results of the texture evaluation of baked cookies and the like are small.
< evaluation of whitening of Cookie Compound pastry >
Each of the obtained cookie composite cakes was subjected to a temperature cycle of 10 ℃ for 12 hours and 30 ℃ for 12 hours, and after storage for 2 weeks, whitening of the cookie composite cakes was visually evaluated. The results are shown in tables 5 and 6.
(evaluation criteria for Cookie internal moist feeling)
And 3, dividing: is very wet
And 2, dividing: moistening
1 minute: hardly felt wet
0 minute: no wetness was felt at all
< average score >
Very good: 2.5 min or more
O: 2.0 min or more and less than 2.5 min
And (delta): 1.5 min or more and less than 2.0 min
X: less than 1.5 minutes
(evaluation criteria for the crisp feeling of the Cookie exterior)
And 3, dividing: very brittle
And 2, dividing: high brittleness
1 minute: weak brittleness
0 minute: very weak in brittleness
< average score >
Very good: 2.5 min or more
O: 2.0 min or more and less than 2.5 min
And (delta): 1.5 min or more and less than 2.0 min
X: less than 1.5 minutes
(whitening evaluation criteria of Cookie Compound pastry)
And 3, dividing: whitening of cookies is completely invisible
And 2, dividing: little whitening of the cookie is visible
1 minute: whitening of the cookie can be seen
0 minute: whitening of the cookie is very noticeable
< average score >
Very good: 2.5 min or more
O: 2.0 min or more and less than 2.5 min
And (delta): 1.5 min or more and less than 2.0 min
X: less than 1.5 minutes
[ Table 5]
[ Table 6]
[ Table 7]
Claims (11)
1. A plastic fat composition comprising the following fats and oils, wherein:
the SUS content is 14.3 to 29.5 mass%;
the SSS content is 8.0-18.7 wt%;
the content of the fatty acid of C22 as the constituent fatty acid is 0.3 to 3.3 mass%;
the content of C8-C12 fatty acid as constituent fatty acid is less than 1.6% by mass,
wherein S, U, SUS and SSS each have the following meaning:
s: a saturated fatty acid having 16 or more carbon atoms,
u: unsaturated fatty acids having 16 or more carbon atoms,
SUS: triglycerides having S bonded to the 1-and 3-positions and U bonded to the 2-position,
SSS: a triglyceride having 3 molecules of S bonded thereto.
2. The plastic oil and fat composition according to claim 1, wherein the content of SSU in the oil and fat is 10.0 to 20.3% by mass,
wherein SSU denotes the following meaning:
and (4) SSU: a triglyceride having S bonded to the 1-and 2-positions and U bonded to the 3-position, or a triglyceride having U bonded to the 1-position and S bonded to the 2-and 3-positions.
3. The plastic fat composition according to claim 1 or 2, wherein a ratio of SUS in the fat to SSU in the fat (SUS/SSU) is 0.7 to 2.0.
4. The plastic oil and fat composition according to any one of claims 1 to 3, wherein the total content of SSU and SUS in the oil and fat is 30.3 to 45.2% by mass.
5. The plastic oil and fat composition according to any one of claims 1 to 4, wherein the UUUU content in the oil and fat is 6.2 to 14.7% by mass.
6. The plastic oil and fat composition according to any one of claims 1 to 5, further comprising at least 2 sorbitan fatty acid esters having different structures or different HLB of fatty acids bonded to each other.
7. The plastic oil and fat composition according to any one of claims 1 to 6, further comprising at least 3 sorbitan fatty acid esters having different structures or different HLB of fatty acids bonded to each other.
8. Baked confectionery using the plastic oil and fat composition according to any one of claims 1 to 7.
9. The baked confectionery of claim 8, further comprising chocolate.
10. A composite confectionery comprising a baked confectionery using the plastic oil and fat composition according to any one of claims 1 to 7 and a filling,
the filling is a plastic grease composition for filling containing the following grease,
in the grease:
the solid fat content at 10 ℃ is 21.7-47.2%;
the solid fat content at 20 ℃ is 5.5-31.0%;
the solid fat content at 25 ℃ is 2.4-24.3%;
the solid fat content at 35 ℃ is 0.3-13.7%.
11. The composite pastry of claim 10, wherein said baked pastry further comprises chocolate.
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| Application Number | Priority Date | Filing Date | Title |
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| JP2019-160638 | 2019-09-03 | ||
| JP2019160638 | 2019-09-03 | ||
| PCT/JP2020/032473 WO2021044949A1 (en) | 2019-09-03 | 2020-08-27 | Plastic fat composition and composite confection using said plastic fat composition |
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| CN114080157A true CN114080157A (en) | 2022-02-22 |
| CN114080157B CN114080157B (en) | 2024-08-13 |
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| JP (1) | JP6830570B1 (en) |
| KR (1) | KR20220053546A (en) |
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| US20070286940A1 (en) * | 2006-06-13 | 2007-12-13 | Loders Croklaan Usa Llc | Fat composition |
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| JP2017176100A (en) * | 2016-03-31 | 2017-10-05 | 株式会社カネカ | Water-in-oil type emulsified oil and fat composition for filling |
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| CN109984209A (en) * | 2017-12-29 | 2019-07-09 | 丰益(上海)生物技术研发中心有限公司 | The fat or oil composition of also to bloom |
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| JP3461062B2 (en) | 1995-07-31 | 2003-10-27 | 旭電化工業株式会社 | Confectionery fat composition and method for producing confectionery |
| JP4785324B2 (en) | 2002-06-17 | 2011-10-05 | 株式会社Ａｄｅｋａ | Control method for suppression of blooming, whitening and solidification of oily material in bakery foods containing oily material |
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2020
- 2020-08-27 KR KR1020227000608A patent/KR20220053546A/en unknown
- 2020-08-27 CN CN202080049143.5A patent/CN114080157B/en active Active
- 2020-08-27 JP JP2020563797A patent/JP6830570B1/en active Active
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| US20070286940A1 (en) * | 2006-06-13 | 2007-12-13 | Loders Croklaan Usa Llc | Fat composition |
| CN103118544A (en) * | 2010-06-30 | 2013-05-22 | 不二制油株式会社 | Non-lauric, non-trans, and non-tempering type confectionery oil or fat, and process for production thereof |
| CN103891921A (en) * | 2012-12-25 | 2014-07-02 | 丰益(上海)生物技术研发中心有限公司 | Grease composition and plastic grease product |
| JP2017176100A (en) * | 2016-03-31 | 2017-10-05 | 株式会社カネカ | Water-in-oil type emulsified oil and fat composition for filling |
| CN109984208A (en) * | 2017-12-29 | 2019-07-09 | 丰益(上海)生物技术研发中心有限公司 | Fat composition |
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Also Published As
| Publication number | Publication date |
|---|---|
| JP6830570B1 (en) | 2021-02-17 |
| CN114080157B (en) | 2024-08-13 |
| KR20220053546A (en) | 2022-04-29 |
| JPWO2021044949A1 (en) | 2021-03-11 |
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