JP2008148670A - Oil and fat composition for combined confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a composition of oils and fats for a composite confectionery obtained by combining a baked confectionery with chocolate, capable of preventing the baked confectionery from whitening and the chocolate from blooming, occurring by the transition of the oils and fats during its production and preservation time and having proper creaming properties. <P>SOLUTION: This oils and fats composition for the composite confectionery is characterized by containing, in an oil phase, 5 to 70 mass% transesterified oil (A), obtained by transesterifying a blended oils and fats material containing palm soft part oil having 52 to 70 iodine value and the oils and fats containing 60 mass% or higher saturated fatty acid having 20C or more by (90:10) to (50:50) for the mass ratio (ratio of the former to the latter). <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to an oil / fat composition for composite confectionery, and more specifically, it can suppress oil / fat migration during production, distribution and storage, and the whitening phenomenon of baked confectionery, the softening of chocolate, and the bloom phenomenon caused thereby. The present invention relates to a composite confectionery oil composition.

  Conventionally, in composite confectionery combining baked confectionery such as butter cake and cookies and chocolate, whitening phenomenon often occurs where the surface of baked confectionery becomes white spots during manufacture, distribution and storage, In addition, chocolate may soften and bloom. Although such a mechanism has not yet been clarified, it is presumed that this phenomenon is caused by the migration of specific components in the oil component between the oil and fat products and the accompanying fat crystal growth.

  As a means for suppressing the migration, one may be based on a method for producing baked confectionery. For example, it is possible to suppress migration by performing cooling after baking of biscuits more quickly. The fact that there is is widely known. In addition to the above-described manufacturing method, attempts to suppress the migration are actively made especially from the side of oils and fats used for baked goods, and the following proposals have been made.

  For example, a method of using an oil and fat composition, wherein the SFC value after dissolving at 80 ° C. and then moving to 30 ° C. after 60 minutes is 70% or more of the SFC value after 24 hours (for example, Patent Document 1), a disaturated monounsaturated mixed acid group triglyceride in which at least one of the three fatty acid residues constituting the triglyceride is a residue composed of a saturated fatty acid having 20 to 24 carbon atoms A method using an oil and fat containing 10% or more (for example, see Patent Document 2), a method using a specific polyglycerin fatty acid ester and / or a lipophilic sucrose fatty acid ester (for example, see Patent Document 3), USU (U : A method using a triglyceride represented by (unsaturated fatty acid, S: saturated fatty acid) and the like (for example, see Patent Document 4).

  However, the methods described in Patent Documents 1 and 2 expect the effect of transesterification oil between fats and oils containing a lot of long-chain saturated fatty acids and low melting point oils such as coconut oil and liquid oil. The fats and oils of this product had a problem that the creaming property was poor, and the resulting baked confectionery was hard and had a heavy texture. Furthermore, the method described in Patent Document 3 expects the effect of an emulsifier, and the method described in Patent Document 4 expects the effect of the specific triglyceride. There is a problem in that the confectionery fat composition loses its elasticity, so that the baked confectionery is hard and has a heavy texture.

Japanese Patent Laid-Open No. 4-66045 JP-A 63-126457 Japanese Patent Laid-Open No. 4-71441 JP 2002-65162 A

  Accordingly, an object of the present invention is to prevent whitening of baked confectionery and occurrence of chocolate bloom caused by oil and fat migration during manufacture, distribution and storage in a composite confectionery combining baked confectionery and chocolate, and creaming. It is in providing the oil-fat composition for composite confectionery which has favorable property, and the composite confectionery of the baked confectionery and chocolate which were manufactured using this.

As a result of intensive studies and studies to solve the above-described problems, the present inventors have found that an oil and fat composition containing a specific amount of a specific transesterified oil can achieve the above-described object.
This invention was made | formed based on the said knowledge, 90: 10-50: 50 of palm soft part oil with an iodine number of 52-70 and fats and oils containing 50 mass% or more of saturated fatty acids with 20 or more carbon atoms. Provided is an oil / fat composition for composite confectionery characterized in that the oil phase contains 5 to 70% by mass of transesterified oil (A) obtained by transesterification of an oil / fat mixture contained in a mass ratio (the former: the latter). This achieves the above object.
Moreover, this invention achieves the said objective by providing the composite confectionery which consists of a baked confectionery manufactured using the said fat and oil composition for composite confectionery, and chocolate.

  The fat composition for composite confectionery of the present invention has a good creaming property, and in a composite confectionery in which baked confectionery and chocolate are combined, whitening of baked confectionery or chocolate caused by a fat and oil migration phenomenon during manufacture and storage Softening and blooming can be prevented.

Hereinafter, the oil composition for composite confectionery of the present invention will be described in detail based on preferred embodiments.
The oil composition for composite confectionery of the present invention comprises a soft palm oil having an iodine value of 52 to 70 and an oil containing 50% by mass or more of a saturated fatty acid having 20 or more carbon atoms in a mass ratio of 90:10 to 50:50. In the oil phase, the transesterified oil (A) obtained by transesterifying the oil and fat composition contained in (the former: the latter) is contained in the oil phase in an amount of 5 to 70% by mass, preferably 15 to 60% by mass, more preferably 15 to 55% by mass. To do.

The palm soft part oil is a low melting point part obtained when palm oil is fractionated by a method such as solvent fractionation such as acetone fractionation or hexane fractionation, and solvent-free fractionation such as dry fractionation, and has an iodine value of 52 to 70. , Preferably 53-65. When palm soft part oil having an iodine value of less than 52 or unsorted palm oil is used, the effects of the present invention cannot be obtained, and creaming properties are particularly deteriorated. Moreover, when the palm soft part oil exceeding the iodine number 70 is used, the effect of the present invention cannot be obtained, and in particular, the whitening prevention effect of the baked confectionery and the bloom prevention effect of the chocolate are deteriorated.
In addition, as the palm soft part oil used in the present invention, it is possible to use a palm fraction soft part oil having an iodine value of 53 to 65, in addition to obtaining an oil and fat composition for composite confectionery having particularly excellent creaming properties. It is preferable at the point which can obtain the whitening prevention effect of chocolate, and the bloom prevention effect of chocolate.

  The fats and oils containing 50% by mass or more, preferably 50 to 70% by mass of the saturated fatty acid having 20 or more carbon atoms specifically include a large amount of unsaturated fatty acids having 20 or more carbon atoms such as Hyelsin rapeseed oil or fish oil. Examples of oils and fats that are extremely hardened. In the present invention, an extremely hardened oil of Hyelin rapeseed oil can be preferably used.

In the present invention, the mass ratio (the former: the latter) of the palm soft part oil having an iodine value of 52 to 70 in the oil and fat composition and the fat and oil containing 50% by mass or more of the saturated fatty acid having 20 or more carbon atoms is 90:10. -50: 50, preferably 90: 10-60: 40, more preferably 90: 10-70: 30.
When the proportion of the fat containing 50% by mass or more of the saturated fatty acid having 20 or more carbon atoms is less than 10% by mass, the whitening prevention effect of the baked confectionery and the bloom prevention effect of the chocolate are reduced. Moreover, when it exceeds 50 mass%, creaming property will deteriorate.

  The transesterification reaction may be a chemical catalyst method or an enzymatic method, and may be a non-selective (random) ester reaction or a regioselective transesterification reaction. A non-selective ester reaction using a non-selective catalyst or an enzyme having no regioselectivity is more preferable.

  Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme having no regioselectivity include, for example, the genus Alcaligenes, the genus Rhizopus, the Aspergillus ( Examples include lipases derived from the genus Aspergillus, the genus Mucor, and the genus Penicillium. The lipase can be used as an immobilized lipase by being immobilized on a carrier such as an ion exchange resin or diatomaceous earth and ceramic, or can be used in the form of powder.

Moreover, in addition to the said transesterified oil (A), the oil composition for composite confectionery of this invention is 40-80 mass% of palm soft part oils with an iodine value of 52-70, Preferably it is 50-70 mass%, C14 or less. 10-30% by mass of fats and oils containing 50% by mass or more of saturated fatty acids, preferably 15-
The transesterified oil (B) obtained by transesterifying an oil-and-fat composition comprising 25% by mass and 50% by mass or more of a saturated fatty acid having 20 or more carbon atoms, preferably 15 to 25% by mass, The phase preferably contains 10 to 30% by mass, more preferably 15 to 25% by mass, and most preferably 20 to 25% by mass.

  The fats and oils containing 50% by mass or more, preferably 60 to 85% by mass of the saturated fatty acid having 14 or less carbon atoms specifically include palm kernel oil, coconut oil, Babas oil, and hardening and fractionation thereof. Moreover, the fats and oils which performed 1 type or 2 types or more of transesterification can be mentioned, 1 type or 2 types or more can be used among these. In the present invention, palm kernel oil and palm oil are preferably used.

  Moreover, as said fats and oils containing the said iodine value 52-70, Preferably 53-65 palm soft part oil and the said C20 or more saturated fatty acid are 50 mass% or more, Preferably it is 50-70 mass%. The same fats and oils as those used in the exchange oil (A) can be used.

  The transesterification reaction can also be obtained in the same manner as the transesterified oil (A).

  In the oil composition for composite confectionery of the present invention, when the transesterified oil (A) and the transesterified oil (B) are used in combination, the mass ratio of the transesterified oil (A) to the transesterified oil (B) (the former : The latter) is preferably 90:10 to 40:60, more preferably 80:20 to 40:60, and most preferably 60:40 to 40:60.

Moreover, in the fat and oil composition for composite confectionery of the present invention, in the fatty acid composition, the saturated fatty acid content having 20 or more carbon atoms is preferably 2 to 10% by mass, more preferably 5 to 10% by mass. It is preferable in terms of high whitening effect of confectionery and chocolate bloom.
The saturated fatty acid content having 20 or more carbon atoms is the total amount including those derived from the above-mentioned transesterified oil (A) and transesterified oil (B), as well as those derived from the following other fats and oils.

The oil / fat composition for composite confectionery of the present invention may contain other oil / fat other than the transesterified oil (A) and the transesterified oil (B) in the oil phase.
Examples of the other oils and fats include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, pork fat, cacao fat, fish oil, Various animal and vegetable fats and oils such as whale oil, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification are mentioned, and one or more selected from these Can be used.
The content of the other fats and oils in the composite confectionery fat composition of the present invention is preferably 70% by mass or less, more preferably 60% by mass or less, and most preferably 30 to 30% by mass in the oil phase.
60% by mass.

In addition, the oil composition for composite confectionery of the present invention has an SFC (solid fat content) of the oil phase, preferably 20 to 60% at 10 ° C, 10 to 40% at 20 ° C, more preferably 10 ° C. 30 to 60%, 20 to 40% at 20 ° C., most preferably 40 to 60% at 10 ° C. and 25 to 40% at 20 ° C., without causing fouling or sagging, Good creaming properties can be obtained.
When the SFC is less than 20% at 10 ° C. or less than 10% at 20 ° C., it is too soft as a composite confectionery fat composition, and sagging occurs during creaming, making it difficult to obtain good creaming properties. On the other hand, when the SFC exceeds 60% at 10 ° C. or exceeds 40% at 20 ° C., it causes fouling during creaming, and the creaming property may be extremely deteriorated. There is a possibility that the mouth melts poorly and the oily feeling becomes strong.

Moreover, the oil-and-fat composition for composite confectionery of this invention can be made to contain another arbitrary component as needed. Other optional components include, for example, water, emulsifiers, thickening stabilizers, salting agents such as sodium chloride and potassium chloride, acidulants such as citric acid, acetic acid, lactic acid and gluconic acid, sugars and sugar alcohols, stevia and aspartame. Sweeteners such as β-carotene, caramel, red bean pigment, antioxidants such as tocopherol, tea extract, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavors, Examples include food materials and food additives such as dairy products, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, spices, cereals, beans, vegetables, meats, and seafood.
The content of these optional components in the composite confectionery oil / fat composition of the present invention is appropriately selected according to the purpose of addition, but is preferably 50% by mass or less, more preferably 0.00% in total. 3 to 30% by mass.

  Examples of the emulsifiers include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxy Examples include ethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, saponins, and the like, and one or more selected from these can be used. Although the compounding quantity of the said emulsifier does not have a restriction | limiting in particular, In the oil-fat composition for composite confectionery of this invention, Preferably it is 0-3 mass%, More preferably, it is 0-1.5 mass%.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like, and one or more selected from these can be used. Although there is no restriction | limiting in particular in the compounding quantity of the said thickening stabilizer, Preferably it is 0-10 mass% in the oil-fat composition for composite confectionery of this invention, More preferably, it is 0-5 mass%.
The oil and fat composition for composite confectionery of the present invention may be a margarine type or a shortening type, and the emulsified form may be either a water-in-oil type or an oil-in-water-in-oil type.

Next, the method for producing the oil / fat composition for composite confectionery of the present invention will be described.
First, the transesterified oil (A) is contained in an amount of 5 to 70% by mass, and if necessary, an oil phase containing the transesterified oil (B) and other fats and oils is dissolved. Then, if necessary, the aqueous phase is mixed and emulsified. Then, it is desirable to sterilize next. The sterilization method may be a batch type in a tank or a continuous type using a plate type heat exchanger or a scraping type heat exchanger. Next, it cools and plasticizes. At this time, rapid cooling is preferable to slow cooling. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and a combination of an open type diacooler and a compressor. Is mentioned.

Next, the composite confectionery of the present invention will be described.
The composite confectionery of this invention is obtained by combining chocolate and the baked confectionery which knead | mixed the above fat composition for composite confectionery and used it as fats and oils.

Here, the baked confectionery used in the composite confectionery of the present invention is a confectionery obtained by baking a dough obtained through an operation of creaming an oil and fat composition to reduce the specific gravity, the sugar batter method, the flower batter method It is a baked confectionery obtained by baking a confectionery dough obtained by the all-in-mix method or the like. Specific examples include butter cakes such as pound cake, fruit cake, madeleine, baumkuchen, and castella, and cookies such as ice box cookies, wire cut cookies, sables, and rungs.
The amount of the oil composition for composite confectionery used when producing the above baked confectionery is not particularly limited and is determined by the type of baked confectionery, and is not particularly limited, but is roughly a confectionery dough. It is 10-40 mass% in.

Further, the chocolate used in the present invention contains a cacao component such as cacao mass and cocoa powder, and any raw material selected from various powdered foods such as milk powder, fats and oils, sugars, emulsifiers, fragrances, pigments, etc. It means a product obtained by mixing at a ratio, rolling by a conventional method, and conching. Of course, it may contain a gas phase or an aqueous phase.
Examples of various powdered foods used here include skim milk powder, whole milk powder, fruit powder, fruit juice powder, fresh cream powder, cheese powder, coffee powder, and yogurt powder. The compounding quantity of various powder food is 0.5-60 mass% in chocolate, More preferably, it is 1-50 mass% more preferably.

As fats and oils used at this time, cacao butter, other animal and vegetable fats and oils, fractionated oils, hardened oils, transesterified oils, etc. are used alone or in combination, preferably tempering type. is there. The amount of fats and oils is preferably 20 to 80% by mass, more preferably 30 to 60% by mass in chocolate.
The emulsifier used at this time is not particularly limited, and lecithin, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester and the like can be added as needed for the purpose of suppressing the increase in viscosity. The amount of the emulsifier is preferably 0.01 to 10% by mass, more preferably 0.1 to 5% by mass in the chocolate.

  Also, as a method of combining chocolate and baked confectionery, chocolate is combined with baked confectionery for filling, sanding, topping, coating, enrobing, crushed baked confectionery is embedded in chocolate, The method etc. which mix and combine chip-shaped chocolate with baked confectionery can be mentioned.

EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated in more detail, this invention is not limited to these.

The following production examples 1 to 3 show production examples of transesterified oils used in the examples and comparative examples, and the following examples 1 to 3 show production examples of the oil composition for composite confectionery of the present invention and the oil composition for the composite confectionery. The manufacture example of the composite confectionery using a thing is shown.
The following Comparative Examples 1-4 show the manufacture example of the oil composition for composite confectionery which does not contain the transesterified oil (A) used by this invention, and the manufacture example of the composite confectionery using this oil composition for composite confectionery.

[Production Example 1] Production of transesterified oil (A) 85 kg of palm soft oil having an iodine value of 55 and 15 kg of hardened oil of high erucin rapeseed were dissolved and mixed, and 10 kg of an oil and fat composition was brought to a reaction temperature of 70 ° C. Then, a non-selective transesterification reaction was carried out in a 15 liter reaction tank using 50 g of lipase QLC (manufactured by Meito Sangyo Co., Ltd.) as a catalyst. After completion of the reaction (reaction time 48 hours), decolorization (white clay 3% by mass, 85 ° C., reduced pressure of 1.3 × 10 ³ Pa for 30 minutes), deodorization (250 ° C., steam blown amount; oil 3% by mass, Transesterification oil (I) corresponding to transesterification oil (A) was obtained by carrying out under reduced pressure of 1.3 × 10 ² Pa for 60 minutes.

[Production Example 2] Production of transesterified oil (B) 50 kg of palm soft oil having an iodine value of 55, 25 parts by mass of hardened oil of Hyelin rapeseed, and 25 parts by mass of palm kernel oil 10 kg Was subjected to non-selective transesterification in a 15 liter reaction tank using 50 g of lipase QLC (manufactured by Meito Sangyo Co., Ltd.) as a catalyst at a reaction temperature of 70 ° C. After completion of the reaction (reaction time 48 hours), decolorization (white clay 3%, 85 ° C., reduced pressure of 1.3 × 10 ³ Pa for 30 minutes), deodorization (250 ° C., steam blown amount; oil 3%, 1. A transesterification oil (II) corresponding to the transesterification oil (B) was obtained under reduced pressure of 3 × 10 ² Pa for 60 minutes.

[Production Example 3] Production of transesterified oil of palm soft part oil A non-selective transesterification reaction was performed on palm soft part oil having an iodine value of 55 using sodium methylate as a catalyst, followed by decolorization (3% white clay, 85 ° C, 9. Deodorization (under reduced pressure of 3 × 10 ² Pa or less) and deodorization (250 ° C., 60 minutes, 5% steam blowing, under reduced pressure of 4.0 × 10 ² Pa or less), and transesterified oil (A) and (B) No transesterified oil (III) was obtained.

[Example 1]
Mixing 50 parts by mass of the above transesterified oil (I), 49.9 parts by mass of palm oil, and 0.1 parts by mass of lecithin, quenching and plasticizing by a conventional method, and using the shortening type oil composition for composite confectionery of the present invention Obtained.
In the fatty acid composition of the oil composition for composite confectionery, the content of saturated fatty acids having 20 or more carbon atoms was 6% by mass, and the SFC of the oil phase was 54% at 10 ° C. and 28% at 20 ° C.

Subsequently, using this composite confectionery fat composition, a cookie (sable) was obtained by the following formulation and production method. In addition, the creaming property in the creaming process at the time of manufacturing the sable was evaluated according to the following evaluation criteria, and the results are shown in Table 1 below.
Further, a temper type chocolate (oil content 35% by mass) was obtained by the following blending and production method.
The tempered chocolate was then enrobed 3 times the amount of the sable, and the composite confectionery of the present invention was produced. The obtained composite confectionery was stored for 3 months in a thermostatic oven at 25 ° C. as a storage test, and the whitening state of the sable and the bloom state of the chocolate were evaluated according to the following evaluation criteria. It described in Table 1.

(Sable combination)
Soft flour 100 parts by weight, shortening 45 parts by weight, sugar 45 parts by weight, water 13 parts by weight, baking soda 0.5 parts by weight

(Sable manufacturing method)
Shortening and sugar adjusted to 15 ° C. were put into a mixer bowl, set in a tabletop mixer, lightly mixed, and then creamed at high speed for 7 minutes. Next, while mixing at low speed, water was added over 30 seconds and further mixed for 1 minute. Further, a mixture of wheat flour, skimmed milk powder, and baking soda mixed and sieved in advance was added and mixed at low speed for 30 seconds and medium speed for 30 seconds to obtain a sable dough. This sable fabric was cut with a wire to a thickness of 5 mm and a diameter of 5 cm, and baked at 180 ° C. for 10 minutes to obtain a sable.

(Chocolate blending and manufacturing method)
According to a conventional method, 44.6 parts by mass of sugar, 25 parts by mass of cacao mass, 30 parts by mass of cacao butter, and 0.4 parts by mass of lecithin were dissolved, rolled, and conched to obtain chocolate.

(Creamability evaluation criteria)
◎ Good ○ Almost good △ Somewhat stiff and inferior × Not stiff and inferior ×× Boiled and extremely inferior

(Sable whitening condition evaluation criteria)
◎ Good ○ Almost good △ Slightly white × White

(Criteria for chocolate bloom condition evaluation)
◎ Bloom is not observed ○ Bloom is not observed, but gloss is slightly lost △ Slight bloom is observed × Severe bloom is occurring

[Example 2]
25 parts by mass of the transesterified oil (I), 25 parts by mass of the transesterified oil (II), 49.9 parts by mass of palm oil, and 0.1 parts by mass of lecithin are mixed, quenched and plasticized by a conventional method, and a shortening type. The oil composition for composite confectionery of the present invention was obtained.
In the fatty acid composition of the composite confectionery fat composition, the content of saturated fatty acids having 20 or more carbon atoms was 6.2% by mass, and the SFC of the oil phase was 55% at 10 ° C and 29% at 20 ° C. .
Using this shortening, a sable and further composite confectionery were produced by the same blending and manufacturing method as in Example 1, creaming property evaluation by the same method as in Example 1, whitening state of sable by storage test, and chocolate The bloom state was evaluated and the results are shown in Table 1.

Example 3
20 parts by mass of transesterified oil (I), 20 parts by mass of transesterified oil (II), 20 parts by mass of transesterified oil (III), 39.9 parts by mass of palm oil, and 0.1 parts by mass of lecithin are mixed in a conventional manner. The oil composition for composite confectionery of the present invention, which was rapidly cooled and plasticized, was obtained.
In the fatty acid composition of the composite confectionery fat composition, the content of saturated fatty acids having 20 or more carbon atoms was 5 mass%, and the SFC of the oil phase was 52% at 10 ° C. and 28% at 20 ° C.
Using this shortening, a sable and further composite confectionery were produced by the same blending and manufacturing method as in Example 1, creaming property evaluation by the same method as in Example 1, whitening state of sable by storage test, and chocolate The bloom state was evaluated and the results are shown in Table 1.

[Comparative Example 1]
10 parts by weight of extremely hardened palm oil, 80 parts by weight of palm oil, 9.9 parts by weight of rapeseed white squeezed oil, and 0.1 parts by weight of lecithin are mixed, rapidly cooled and plasticized by a conventional method, and a shortening type composite confectionery An oil / fat composition was obtained.
In the fatty acid composition of the composite confectionery fat composition, the content of saturated fatty acids having 20 or more carbon atoms was less than 1% by mass, and the SFC of the oil phase was 50% at 10 ° C and 26% at 20 ° C.
Using this shortening, a sable and further composite confectionery were produced by the same blending and manufacturing method as in Example 1, creaming property evaluation by the same method as in Example 1, whitening state of sable by storage test, and chocolate The bloom state was evaluated and the results are shown in Table 1.

[Comparative Example 2]
Mixing 50 parts by mass of the above-mentioned transesterified oil (II), 49.9 parts by mass of palm oil, and 0.1 parts by mass of lecithin, rapidly cooling and plasticizing by a conventional method, Obtained.
In the fatty acid composition of the oil composition for confectionery, the content of saturated fatty acids having 20 or more carbon atoms was 6.4% by mass, and the SFC of the oil phase was 55% at 10 ° C. and 30% at 20 ° C. .
Using this shortening, a sable and further composite confectionery were produced by the same blending and manufacturing method as in Example 1, creaming property evaluation by the same method as in Example 1, whitening state of sable by storage test, and chocolate The bloom state was evaluated and the results are shown in Table 1.

[Comparative Example 3]
Mixing 50 parts by mass of the above-mentioned transesterified oil (III), 49.9 parts by mass of palm oil, and 0.1 parts by mass of lecithin, rapidly cooling and plasticizing by a conventional method, Obtained.
In the fatty acid composition of the composite confectionery fat composition, the content of saturated fatty acids having 20 or more carbon atoms was less than 1% by mass, and the SFC of the oil phase was 49% at 10 ° C and 23% at 20 ° C.
Using this shortening, a sable and further composite confectionery were produced by the same blending and manufacturing method as in Example 1, creaming property evaluation by the same method as in Example 1, whitening state of sable by storage test, and chocolate The bloom state was evaluated and the results are shown in Table 1.

[Comparative Example 4]
A mixture of 25 parts by mass of the transesterified oil (II), 25 parts by mass of the transesterified oil (III), 49.9 parts by mass of palm oil, and 0.1 parts by mass of lecithin, and rapidly quenching and plasticizing by a conventional method. The oil composition for composite confectionery of the comparative example was obtained.
In the fatty acid composition of the composite confectionery fat composition, the content of saturated fatty acids having 20 or more carbon atoms was 3.2% by mass, and the SFC of the oil phase was 52% at 10 ° C and 26% at 20 ° C. .
Using this shortening, a sable and further composite confectionery were produced by the same blending and manufacturing method as in Example 1, creaming property evaluation by the same method as in Example 1, whitening state of sable by storage test, and chocolate The bloom state was evaluated and the results are shown in Table 1.

  As is clear from the above results, fats and oils containing 60% by mass or more of palm soft part oil having an iodine value of 52 to 70 and saturated fatty acid having 20 or more carbon atoms are mixed at a mass ratio of 90:10 to 50:50 (the former : The latter fat-and-oil composition for Examples 1 to 3 containing 5 to 70% by mass of the transesterified oil (A) obtained by transesterification of the fat and oil composition contained in the oil phase has good creaming properties. There was no whitening of the sable and no chocolate bloom during the storage test.

In particular, palm soft part oil having an iodine value of 52 to 70, 40 to 80% by mass, fat and oil containing 10 to 30% by mass of saturated fatty acid having 14 or less carbon atoms, and 50 to 20 saturated fatty acids having 20 or more carbon atoms. The composite confectionery using the oil composition for composite confectionery of Example 2 or 3 combined with the transesterified oil (B) obtained by transesterifying the oil / fat composition comprising 10% to 30% by mass of the oil / fat containing at least mass% is a chocolate part. It was particularly excellent in that the loss of gloss was also prevented and the creaming property was even better.
On the other hand, in the composite confectionery using the oil composition for composite confectionery of Comparative Examples 1 to 4 not containing transesterified oil (A), whitening of the sable and occurrence of chocolate bloom were observed during the storage test. .

Claims (4)

  Oil / fat blend containing palm soft part oil having an iodine value of 52-70 and oil / fat containing 50% by mass or more of a saturated fatty acid having 20 or more carbon atoms in a mass ratio of 90:10 to 50:50 (the former: the latter). An oil / fat composition for composite confectionery, comprising 5 to 70% by mass of the transesterified oil (A) obtained by transesterification of the oil in the oil phase.   Furthermore, 40-80 mass% of palm soft part oils having an iodine value of 52-70, 10-30 mass% of fats and oils containing 50 mass% or more of saturated fatty acids having 14 or less carbon atoms, and 50 mass of saturated fatty acids having 20 or more carbon atoms. The composite confectionery according to claim 1, wherein the oil phase contains 10 to 30% by mass of transesterified oil (B) obtained by transesterification of an oil / fat composition comprising 10% to 30% by mass of fats and oils. Oil and fat composition.   The fatty acid composition for composite confectionery according to claim 1 or 2, wherein the fatty acid composition contains 2 to 10% by mass of a saturated fatty acid having 20 or more carbon atoms.   The composite confectionery which consists of a baked confectionery manufactured using the oil-fat composition for composite confectionery in any one of Claims 1-3, and chocolate.