JP2003304808A - Coconut oil-containing shortening oil - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a shortening oil giving a body taste to a sandwich cream for making confectioneries or the confectioneries such as baked confectioneries without reinforcing their flavor with flavor such as a butter flavor or milk flavor which must be described as a food additive of an aromatic in the case of using it in the sandwich cream for making the confectioneries or the confectioneries such as the baked confectioneries. <P>SOLUTION: This shortening oil contains coconut oil, and the sandwich cream for making the confectioneries and the confectioneries such as the baked confectioneries obtained by using the coconut oil-containing shortening oil are provided. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a shortening used for confectionery sand cream, baked confectionery, and the like.

[0002]

2. Description of the Related Art Conventionally, when imparting a rich flavor to a confectionery sand cream or a baked confectionery using shortening, it has been necessary to reinforce the flavor with food additives such as butter flavor and milk flavor. However, when a flavor is used in a confectionery sand cream or a baked confectionery, it is necessary to describe a flavor as an additive in the indication of raw materials. The use of food additives has tended to be shunned by consumers in recent years, and there has been a demand for shortenings that can be used in confectionery sand creams and baked confectioneries without flavor enhancing the flavor.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a shortening which can provide a rich flavor to a confectionery sand cream or baked confectionery without flavor enhancing the flavor.

[0004]

Means for Solving the Problems As a result of intensive investigations, the present inventors have completed the present invention by paying attention to coconut oil.

That is, the present invention provides a shortening containing coconut oil.

[0006] The present invention also provides the shortening, wherein the content of coconut oil is 0.1 to 50% by weight.

The present invention also provides a confectionery product using the shortening.

The present invention also provides the aforementioned confectionery which is characterized by not containing a flavor.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The coconut oil-containing shortening of the present invention will be described in detail below. The shortening of the present invention contains coconut oil.

The coconut oil used in the present invention is
It is one of the oil and fat components obtained from coconut palm as a raw material, but it is different from refined coconut oil. The difference between refined coconut oil and coconut oil is described below.

In the method for producing refined coconut oil, for example, the endosperm (meat) taken out from the fruits of coconut palm is crushed and dried (smoked) into copra, and the copra is squeezed to squeeze the crude oil. Crude oil can also be obtained by extracting the pressed cake. A refined coconut oil can be obtained by subjecting the obtained crude oil to bleaching, deodorizing and refining steps.

On the other hand, the method for producing coconut oil is, for example, an endosperm (meat) extracted from coconut fruit.
Is crushed, crushed, pressed and squeezed without smoking, and a crude oil is obtained from the obtained juice part by centrifugation. Then, it can be dehydrated to obtain coconut oil. Coconut oil is characterized by not performing the bleaching / deodorizing process.

The content of coconut oil in the coconut oil-containing shortening of the present invention is preferably 0.1.
-50% by weight, more preferably 0.5-30% by weight,
Most preferably, it is 1 to 15% by weight.

Examples of fats and oils that can be used in the coconut oil-containing shortening of the present invention include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, peanut oil, Safflower oil, olive oil, cabbage oil, evening primrose oil, cocoa butter, illipe fat, monkey fat, shea butter, beef tallow, milk fat, pork fat, fish oil,
Examples thereof include various vegetable oils and fats such as whale oil, butter and butter oil, animal oils and fats, and processed oils and fats which have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification.

The above-mentioned fat and oil content is preferably 40 to 9 in the coconut oil-containing shortening of the present invention.
9.9% by weight, more preferably 60 to 99.5% by weight, most preferably 80 to 99% by weight.

The coconut oil-containing shortening of the present invention may optionally use an emulsifier. As emulsifiers that can be used, natural emulsifiers such as lecithin and synthetic emulsifiers shown below can be used. As the synthetic emulsifier, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid Ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride, and the like, one selected from these or Two or more kinds can be used.

The HLB of the above emulsifiers is preferably 0 to 15, more preferably 2 to 14.

The fatty acids constituting the polyglycerin fatty acid ester listed in the above emulsifier examples include lauric acid and
Examples thereof include palmitic acid, stearic acid, oleic acid, behenic acid and the like.

The content of the above emulsifier is preferably 0.01 in the coconut oil-containing shortening of the present invention.
-10% by weight, more preferably 0.02-7% by weight,
Most preferably, it is 0.05 to 5% by weight.

In the coconut oil-containing shortening of the present invention, if necessary, an antioxidant, a colorant and the like can be used.

The coconut oil-containing shortening of the present invention can be produced by a conventionally known shortening production method, using coconut oil as a part or all of the fat and oil components blended in the shortening. For example, an oil phase containing coconut oil is mixed with an aqueous phase if necessary and emulsified. Next, it is desirable to perform sterilization treatment if necessary. The sterilization method may be a batch type in a tank or a continuous type using a plate heat exchanger or a scraping heat exchanger. Then, it is cooled and plasticized. At this time, rapid cooling is preferable to slow cooling. Examples of the cooling device include a closed type continuous tube cooling machine, for example, a margarine manufacturing machine such as a botter, a combinator, and a perfector, a plate heat exchanger, and the like, and a combination of an open type dia cooler and a compactor. Can be mentioned. In addition, nitrogen, air, or the like may or may not be aerated in any of the manufacturing steps for manufacturing the shortening of the present invention.

The coconut oil-containing shortening of the present invention can be used in various foods such as sand cream, filling cream and topping cream, and specifically, cakes, crackers, cookies, hard biscuits, waffles, scones, breads, It can be used for foods such as confectionery pies, pies, danishes, chows, and donuts. In particular, since it can give a good richness without using a flavor, it is preferably used for confectionery sand cream, baked confectionery, and the like.

[0023]

EXAMPLES The present invention will be described in more detail below with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

Example 1 Coconut oil 3 parts by weight, palm oil 20 parts by weight, hardened palm oil 25 parts by weight, hardened rapeseed oil 30 parts by weight, rapeseed oil 2
The shortening of the present invention was manufactured with 0.99 parts by weight, lecithin 0.2 parts by weight, glycerin fatty acid ester 0.8 parts by weight, and tocopherol 0.01 parts by weight. After 50 parts by weight of this shortening was whipped, 5 parts by weight of milk powder and 45 parts by weight of sugar were mixed to obtain a sand cream.
The flavor of this sand cream of the present invention had a good richness.

Example 2 10 parts by weight of coconut oil, 10 parts by weight of palm oil, 25 parts by weight of hardened palm oil, 30 parts by weight of hardened rapeseed oil, 24.49 parts by weight of rapeseed oil, 0.5 parts by weight of glycerin fatty acid ester, and 0 tocopherol. 0.01 parts by weight of the shortening of the present invention was produced. After 40 parts by weight of this shortening was whipped, 10 parts by weight of milk powder and 50 parts by weight of liquid sugar were mixed to obtain a sand cream. The flavor of this sand cream of the present invention had a good richness.

Example 3 100 parts by weight soft flour, 50 parts by weight of the shortening of the present invention obtained in Example 1, 15 parts by weight of whole egg, 50 parts by weight of sugar,
A dough was prepared by a conventional method using 30 parts by weight of whipped cream, 0.5 parts by weight of salt, 0.5 parts by weight of ammonium hydrogen carbonate and 0.5 parts by weight of baking soda. 180 ° C for this dough
It baked for 2 minutes and the baked confectionery was obtained. The baked confectionery of the present invention had a good richness.

Comparative Example 1 23 parts by weight palm oil, 25 parts by weight hardened palm oil, 30 parts by weight hardened rapeseed oil, 20.99 parts by weight rapeseed oil, 0.2 parts by weight lecithin, 0.8 parts by weight glycerin fatty acid ester, tocopherol The shortening was produced at 0.01 part by weight. After 50 parts by weight of this shortening was whipped, 5 parts by weight of milk powder and 45 parts by weight of sugar were mixed to obtain a sand cream comparison product. The flavor of this comparative product was poor.

Comparative Example 2 20 parts by weight of palm oil, 25 parts by weight of hardened palm oil, 30 parts by weight of hardened rapeseed oil, 24.49 parts by weight of rapeseed oil, 0.5 parts by weight of glycerin fatty acid ester, 0.01 tocopherol.
The shortening was made in parts by weight. After 40 parts by weight of this shortening was whipped, 10 parts by weight of milk powder and 50 parts by weight of liquid sugar were mixed to obtain a comparative product of sand cream.
The flavor of this comparative product was poor.

Comparative Example 3 100 parts by weight of soft flour, shortening 5 obtained in Comparative Example 1
Using 0 parts by weight, 15 parts by weight of whole egg, 50 parts by weight of sugar, 30 parts by weight of whipped cream, 0.5 part by weight of salt, 0.5 part by weight of ammonium hydrogen carbonate and 0.5 part by weight of baking soda, the dough is prepared by a conventional method. It was created. This dough was baked at 180 ° C. for 12 minutes to obtain a baked confectionery comparative product. The flavor of this comparative product was poor.

[0030]

EFFECTS OF THE INVENTION According to the present invention, it is possible to provide a coconut oil-containing shortening which can provide a rich taste to sand cream for confectionery and baked confectionery without using a flavor.

Claims (4)

[Claims] 1. A shortening containing coconut oil. 2. The content of coconut oil is 0.1 to 50.
The shortening according to claim 1, which is in weight%. 3. Confectionery using the shortening according to claim 1 or 2. 4. The confectionery according to claim 3, which does not contain a flavor.