JP2001292698A - Fat composition for being kneaded and added to baked confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fat composition which is kneaded and added to baked confectionery and can impart to the baked confectionery a light texture which has not been obtained by the shortening property of general kneaded oils or fats. SOLUTION: This fat composition which is kneaded and added to baked confectionery is characterized by containing >=35 wt.% of a triacylglyceride represented by SLOSL (SL is the residue of palmitic acid and/or the residue of stearic acid; O is the residue of oleic acid) in an oil phase.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil and fat composition for kneading baked confectionery, which makes the texture of baked confectionery unprecedented.

[0002]

2. Description of the Related Art One of the roles of fats and oils for kneading in baked confectionery is shortening. The shortening property is a property in which fats and oils wrap the gluten of the dough and weaken the gluten film to give the baked confectionery a brittle texture. This property changes depending on the amount of the fat or oil for kneading, and is one means for achieving a variety of texture of the baked confectionery.
However, the brittle texture obtained by changing the blending amount of the fat for kneading is limited, and a new texture has been desired. In addition, properties required for kneading fats and oils have a wide plasticity range, shortening properties, creaming properties, and good water hydration, and the like.Conventional kneading fats and oils include animal and vegetable oils and oils and fats obtained by hydrogenating them. By blending, various properties of the kneaded oil and fat are improved, and the relationship between the triacylglycerin composition of the kneaded oil and fat and the texture of baked confectionery has not been studied.

[0003] Accordingly, an object of the present invention is to provide an oil and fat composition for kneading baked confectionery, which can impart a light texture to baked confectionery which cannot be obtained by the shortening property of general kneaded oil and fat. It is.

[0004]

The present inventors have SUMMARY In order to achieve the above, a result of extensive studies, the fat or oil composition comprising a triacylglycerol represented by S _L OS _L in the oil phase a certain amount or more may achieve the object I found that.

[0005] The present invention has been made based on the above findings, in the oil phase S _L OS _L (S _L: palmitic acid residue and / or stearic acid residue, O: oleic acid residue) represented by It is an object of the present invention to provide an oil or fat composition for kneading baked confectionery, which comprises 35% by weight or more of triacylglycerin.

[0006]

Embodiments of the present invention will be described below. Baked goods kneading lump for fat and oil composition of the present invention comprises a triacylglycerol represented by S _L OS _L in the oil phase of 35 wt% or more.

[0007] In the above, S _L are palmitic acid residues and / or stearic acid residues, O indicates oleic acid residue.

[0008] The content of S _L OS _L in the oil phase of the baked goods kneading lump for oil and fat composition of the present invention, 35 wt% or more, preferably 38 wt% or more, more preferably 40 wt% or more. The total content of S _L OS _L is less than 35 wt%, in baked goods, it is not possible to impart texture to Sakkuri undesirable.

Moreover, baked goods kneading lump for fat and oil composition of the present invention (except for _{S L OS L) S L OS} L as triacylglycerol other than U3, SU2, S2U, may contain S3, These four types of triacylglycerols may be contained at an arbitrary ratio. Here, U represents an unsaturated fatty acid and S represents a saturated fatty acid.

S in the oil phase_LOS_LTriashi represented by
For kneading baked goods containing at least 35% by weight of luglycerin
To obtain an oil / fat composition, the oil / fat composition for kneading baked confectionery
As fats and oils to be mixed with_LOS_LContains rich oils and fats
Is preferred. S_LOS _LOils and fats
Khao butter, shea butter, mango kernel oil, monkey fat, illipe
Fats, palm oils and their fractionated oils, hardened oils, etc.
Use one or more selected from these
Can be Also, by transesterification, S _LOS
_LCan be produced and used. in this case
For example, high oleic sunflower oil and stearic acid
Is transesterified with a 1,3-specific lipase as a catalyst,
It is obtained by removing and separating fatty acids.

[0011] However, in the case of using palm oil only as fat to be blended, baked goods kneading lump for the oil or fat composition of the present invention containing S _L OS _L a triacylglycerol represented by 35 wt% or more in an oil phase Because it can not be
If you want to use palm oil is used in conjunction with fats and oils rich in other S _L OS _L.

[0012] The S _L OS amounts of fats rich in _L during a Burn confectionery kneading fat composition of the present invention, preferably 3
It is at least 5% by weight, more preferably at least 40% by weight, most preferably at least 50% by weight.

[0013] In the present invention, it is possible to use fats other than fats rich in the above S _L OS _L. For example, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, fish oil, whale oil, etc. Examples include processed fats and oils that have been subjected to one or more treatments selected from hydrogenation, fractionation, and transesterification, and in the present invention, these fats and oils can be used alone or in combination of two or more. You can also. The amount of these fats and oils may be in the range such as the content of triacylglycerol becomes 35 wt% or more represented by S _L OS _L baked goods kneading lump for fat and oil composition of the present invention.

If necessary, water, emulsifiers, antioxidants, sugars and sugar alcohols, starch, flour, inorganic and organic acid salts, gelling agents, dairy products, egg products, cocoa and cocoa products, coffee and coffee products In addition, various food materials in general, flavoring components such as flavors and seasonings, coloring agents, preservatives, pH adjusters and the like can be used. The content of these components may be any as long as it is in accordance with general kneaded fats and oils.

Examples of the emulsifier include lecithin, glycerin fatty acid ester, glycerin acetate fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyltartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and sucrose acetate isobutyric acid. Esters, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride, and the like. One or more of them can be used. Among them, it is preferable to use an emulsifier that suppresses bloom of baked confectionery, and examples thereof include polyglycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester. In the present invention, one or more selected from these can be used.

The amount of the emulsifier is preferably 5 to 5 parts of the fat or oil to be mixed in the fat or oil composition for kneading baked confectionery.
% By weight, more preferably 3% by weight or less.

The fat and oil composition for kneading baked confectionery of the present invention may be any of a shortening type and a margarine type, and may be in any emulsified form such as an oil-in-water type, a water-in-oil type, and an oil-in-water-in-oil type. It does not matter.

The method for producing the oil and fat composition for kneading baked confectionery of the present invention may be produced according to a general method of shortening and margarine.

The fat composition for kneading baked confectionery thus obtained can be used for baked confectionery such as cookies, biscuits, cakes and the like. The baked confectionery may be prepared by a general method.

[0020]

The details of the present invention will be illustrated below by way of examples. The present invention is not limited by the examples.
All parts and percentages in the following Examples and Comparative Examples are based on weight.

[Example 1] A shortening comprising 50% of a medium melting point fraction of palm and 50% of lard was prepared. The shortening contained 37% of the S _L OS _L.

Cookies were produced using the shortenings obtained. First, 50 parts of the above shortening, 50 pieces of sugar
The mixture and the flavor were mixed and stirred, and 20 parts of the whole egg were divided and mixed several times. 100 parts of flour and 1 part of baking powder were added thereto, mixed gently, and baked in a 200 ° C. oven. The cookies produced in this way were very crispy and had good melting in the mouth.

Example 2 A shortening comprising 30% of palm medium melting point fraction and 70% of palm oil was produced. The shortening contained 43% of the S _L OS _L.

Example 1 using the obtained shortening
Cookies were manufactured by the same composition and manufacturing method as in the above. The cookies produced in this way were very crispy and had good melting in the mouth.

[Example 3] Monkey fat 49%, palm oil 49
%, Sorbitan distearate (HLB = 4)
A shortening consisting of 2% was produced. This short
N is S_LOS _LWas contained 41%.

Example 1 using the obtained shortening
Cookies were manufactured by the same composition and manufacturing method as in the above. The cookies produced in this way were very crispy and had good melting in the mouth.

Comparative Example 1 A shortening made of 100% palm oil was produced. This shortening is S _LO
The S _L and contained 30%.

Example 1 using the obtained shortening
Cookies were manufactured by the same composition and manufacturing method as in the above. The cookies manufactured in this manner had a clearly inferior crispness as compared with Examples 1 to 3.

Example 4 Margarine comprising 66.8% of cocoa butter, 16.7% of lard, 16% of water, 0.5% of lecithin, an appropriate amount of an antioxidant, an appropriate amount of a carotene pigment, and an appropriate amount of a spice. Manufactured. S _L O this margarine is in the oil phase
Contained S _L 62%.

Using the obtained margarine, a Langue de Sher was produced. First, 80 parts of the above margarine, sugar 80
And 3 parts of vanilla sugar were mixed and stirred, and 100 parts of egg white was added and mixed. To this was added 100 parts of flour, mixed until smooth, and baked in an oven at 180 ° C. The Langdosher produced in this way was very crispy and had a good melting property in the mouth.

Comparative Example 2 Margarine was produced in the same manner as in Example 4, except that 66.8% of lard and 16.7% of cocoa butter were used. This margarine is S _L OS _{L in the} oil phase
Was contained 16%.

Using the obtained margarine, a rung shear was produced in the same composition and production method as in Example 4. The Langued shear produced in this manner had a clearly inferior crisperness as compared with Example 4.

[Example 5] Irippe fat 39%, milk fat 45
%, Water 15.5%, lecithin 0.5%, an appropriate amount of an antioxidant, an appropriate amount of a carotene pigment, and an appropriate amount of a perfume to produce a compound margarine. The compound margarine contained 41% of the S _L OS _L in the oil phase.

Madeleine was produced using the obtained compound margarine. First, 75 parts of the above compound margarine and 100 parts of sugar were mixed and stirred, and the whole egg 100 parts was mixed.
The parts were mixed several times. 100 parts of flour and 1 part of baking powder were added thereto, mixed until smooth, put in a mold, and baked in an oven. The Madeleine thus produced was very crispy and had a good melting property in the mouth.

[0035]

In the oil phase according to the present invention by using the baked goods baked goods kneading lump for fat and oil composition of the present invention comprise S _L OS _L at triacylglycerol 35 wt% or more homology,
Unprecedented texture can be imparted to baked confectionery.

Claims (3)

[Claims] 1. A in the oil phase S _L OS _L (S _L: palmitic acid residue and / or stearic acid residue, O: oleic acid residue) comprises a triacylglycerol represented by 35 wt% or more Characteristic oil and fat composition for kneading baked confectionery. 2. The fat and oil composition for kneading baked confectionery according to claim 1, which is of a shortening type. 3. The oil / fat composition for kneading baked confectionery according to claim 1, which is of a margarine type.