JP2008245577A - Method for producing confectionery or bread covered with oil and fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide confectionery or bread covered with chocolate which has excellent melting feeling in the mouth and adequate sensation of delicious chocolate flavor with cacao sensation, even if mixing a large quantity of cacao mass, and which is distributable at normal temperature. <P>SOLUTION: The confectionery or bread which requires no tempering work, even if mixing a large quantity of cacao mass and is distributable at normal temperature is obtained, by covering an oil and fat composition which contains interesterified fat having as the raw material lauric oil and fat in the oil and fat, SUS type triglyceride, and saccharide. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a method for producing a confectionery or bread coated with an oil and fat composition.

Chocolates, which are one of the oil and fat compositions containing fats and sugars, are combined with various foods, used for various purposes, and distributed on the market.
As one of such applications, there is an application for coating the surface of cake, bread, donut, baked confectionery, western confectionery, shoe, eclair, Japanese confectionery, frozen confectionery, ice cream and the like.

The quality required for the chocolate used for these coating applications includes good workability that can be coated by simply heating and melting, and the absence of bloom during storage after coating. As fats and oils used in chocolate for applications, conventionally, lauric coconut oil, oils and fats mainly composed of palm kernel oil and liquid oils such as soybean oil, rapeseed oil and corn oil are used, and the mixing ratio is It is adjusted to physical properties corresponding to distribution conditions and usage conditions, and a wide variety of varieties are produced.

For example, 70% or more of lauric oil and fat, 20% to 4% of SU2 and U3 (S is a saturated fatty acid, U is an unsaturated fatty acid) in the oil and fat, and its SFI (solid fat index) is 75 to 60% ( 10 ° C), 35 to 15% (30 ° C) chocolate composition, and composite foods using this composition (coating etc.) have been proposed (Patent Document 1).

However, in recent years, consumer needs for chocolate have become more demanding for deliciousness, and in the case of coating chocolate, not only physical properties such as workability and solidification speed, but also cacao feeling and chocolate feeling. Quality in pursuit of the flavor is called for.

This cacao feeling is a chocolate flavor that can be felt more strongly by increasing the blending ratio of cacao mass in chocolate, but cacao mass is indispensable for imparting cacao feeling and delicious chocolate flavor, but about cacao mass 55% by weight is cocoa butter. When a large amount of cocoa mass is blended, the cocoa butter is also contained at the same time, and there is a problem that fat bloom occurs in the coating process without tempering, and there is a limit to the blending ratio of cocoa mass. It was.

So far, studies have been made to achieve both the chocolate flavor and the workability that does not require a tempering process. In the chocolate fat component, 3 to 30% of disaturated monolinoleate (S2L) and 10 to 40 of lauric fat and oil. A bloom-resistant not-tempered chocolate containing 20% to 40% by weight of SUS triglyceride (excluding di-saturated monolinoleate (S2L)) has been proposed (Patent Document 2). The content rate was limited, and it was still insufficient in terms of chocolate flavor.

In particular, in confectionery or bread applications that are distributed at room temperature after coating as a use for coating chocolate, it is difficult to suppress the occurrence of fat bloom due to temperature changes in the distribution process. There is a limit to the amount of cocoa mass added, and there has been a demand for a coating chocolate that satisfies the chocolate flavor.
JP-A-10-108624 JP 2003-299442 A

An object of the present invention is to provide a confectionery or bread that can be distributed at room temperature, coated with a delicious chocolate having a cacao feeling that melts well in the mouth and does not require a tempering operation even in a large amount of cocoa mass. It is.

As a result of intensive studies to achieve the above object, the inventors of the present invention have obtained an oil / fat composition containing transesterified oil and fat, SUS triglyceride and saccharides using lauric oil / fat as a raw material. By coating the composition without tempering, it becomes possible to provide a confectionery or bread that can be distributed at room temperature even when a large amount of cacao mass is blended, and the present invention has been completed.

That is, the first of the present invention is an oil and fat composition comprising 40% by weight or more of transesterified oil and fat, SUS type triglyceride 20 to 50% by weight and sugars in the oil and fat. A process for the production of confectionery or bread characterized in that the composition is coated without tempering. 2nd is the manufacturing method of the confectionery or bread described in 1 which contains 0.1 to 4weight% of acetylated sucrose fatty acid ester in an oil-and-fat composition. 3rd is the confectionery described in 1 or 2 which further contains 0.3-5 weight% of disaturated monooleic acid type glycerides which make a fatty acid of C20-24 a constituent saturated fatty acid in an oil and fat composition Or it is a manufacturing method of bread. The fourth is a confectionery or bread obtained by any one of the first to third manufacturing methods.

According to the present invention, it is possible to provide a confectionery or bread that can be distributed at room temperature and coated with delicious chocolate that does not require a tempering operation and that melts well and has a cacao feeling even if a large amount of cocoa mass is blended. .

Hereinafter, the present invention will be described in more detail.
The oil and fat composition of the present invention contains transesterified oil and fat made from lauric oil and fat in the oil and fat, so that the surface after coating is quickly solidified and has a good mouth melting and bloom suppressing effect. Is fat and oil rich in lauric acid such as coconut oil and palm kernel oil. These oils and fats or fractionated oils and hardened oils of these oils and fats may be used, and 30 wt. % Or more is preferable. Further, the fat to be transesterified with the lauric fat is preferably a non-lauric fat or oil containing a constituent fatty acid having 16 to 22 carbon atoms, and the transesterified fat or fat is non-selective by a metal catalyst such as sodium methylate or a randomized transesterified lipase. Prepared by transesterification.

The oil / fat composition of the present invention contains 40% by weight or more, preferably 45% by weight or more of transesterified fats and oils made from lauric oil / fat in the oil / fat. It becomes difficult to suppress.

The oil and fat composition of the present invention contains SUS type triglyceride in the oil and fat, and this SUS type triglyceride represents 2-unsaturated-1,3 disaturated glyceride, and S is a saturated fatty acid residue having 16 to 22 carbon atoms. , U is an unsaturated fatty acid residue having 16 to 22 carbon atoms, and cocoa butter typical of chocolate fats and oils contains about 80% by weight of SUS triglycerides. Conventionally, various hard butters are available on the market as substitute fats for cocoa butter, and so-called cocoa butter-like fats called tempering type hard butters all have SUS type triglyceride as a main triglyceride component.

The oil and fat composition of the present invention contains 10 to 50% by weight of SUS triglyceride in the oil and fat, preferably 25 to 45% by weight, but if the SUS type triglyceride exceeds the upper limit, the fat bloom after coating is suppressed. If it is difficult, and less than the lower limit, the chocolate flavor is poor in cacao feeling, which is not preferable.

The oil and fat constituting the oil and fat composition of the present invention may be used in combination with other oils and fats, such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, Kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, shea fat, monkey fat and other vegetable oils, milk fat, beef tallow, lard, fish oil, whale oil and other animal fats, and the above fats and oils alone or Processing oils and fats that have been subjected to hardening, fractionation, transesterification, etc. of the mixed oil can be used.

As fats and oils of the fats and oils composition of this invention, 30 to 70 weight% is preferable, More preferably, it is 40 to 60 weight%. When there is little oil and fat content, the viscosity of an oil and fat composition is too high, and a coating operation becomes difficult. Moreover, since there is too much fat and oil and a chocolate flavor will become thin and it will become oily, it is unpreferable.

In the present invention, the coating operation is performed without tempering the melted oil and fat composition. However, it is desirable that the coating is performed from the melted state and then cooled at a refrigeration temperature of 15 ° C. or less after coating.

The confectionery or bread produced according to the present invention can be stored and distributed at room temperature after solidification. The normal temperature here is 15 to 30 ° C., but the storage temperature is a temperature range in which the IV type crystal of SUS type triglyceride does not transfer, and is preferably a temperature range in which the II and III type crystal does not transfer, Specifically, a temperature range of 25 ° C. or lower is desirable.

The oil and fat composition of the present invention contains fats and oils and cocoa mass such as cacao mass, cocoa cake, and cocoa powder, or whole fat powdered milk, skim milk powder, fresh cream powder, cheese powder, yogurt powder, etc. Various powders such as dairy product powder or fruit powder, fruit juice powder, coffee powder, tea powder, curry powder and seasoning can be exemplified.

Examples of the saccharide of the present invention include monosaccharides, oligosaccharides, sugar alcohols, dextrin, starch syrup, starch, and modified starch. Specific examples of monosaccharides include glucose, fructose, mannose, and xylose. Oligosaccharides usually include disaccharides to hexasaccharides, and specific examples include sucrose, maltose, lactose, trehalose, maltotriose and the like. Specific examples of sugar alcohols include sorbitol, maltitol, mannitol, erythritol, xylitol, and oligosaccharide alcohol.

In the present invention, the addition of acetylated sucrose fatty acid ester can further enhance the effect of suppressing bloom, but this acetylated sucrose fatty acid ester has a residual hydroxyl group in the sucrose fatty acid ester substituted with an acetyl group. The type of sucrose fatty acid ester is preferably a long-chain saturated fatty acid having 16 or more carbon atoms and a degree of esterification of 3 or more. In addition, the amount of acetylated sucrose fatty acid ester added to the oil and fat composition is 0.1 to 4% by weight. When the amount is less than the lower limit, the effect is weak, and when the upper limit is exceeded, the price increases and the effect There is little increase.

Furthermore, in this invention, the inhibitory effect of a bloom can be improved further by adding the disaturated monooleic acid type glyceride which makes a C20-C24 fatty acid a constituent saturated fatty acid.
Among the disaturated oleic acid type glycerides having 20 to 24 carbon fatty acids as constituent saturated fatty acids, 1,3-saturated 2-position oleic acid type glycerides having 20 to 24 carbon saturated fatty acids as constituent fatty acids are It is more suitable for the bloom suppressing effect. Moreover, the addition amount to an oil-fat composition is 0.3 to 5 weight%, and if less than a minimum, expression of an effect will be weak, and when it exceeds an upper limit, the problem that the meltability of an oil-fat composition will deteriorate will arise.

The food to be coated with the oil and fat composition of the present invention is not particularly limited as long as it is a confectionery and bread that can be distributed at room temperature, but as the confectionery, buns, steamed shochu, castella, dorayaki, Imagawa Baked, Taiyaki, Kintsuba, Waffle, Chestnut bun, Moon cake, Bolo, Yatsuhashi, Senbei, Karinto, Donut, Sponge cake, Roll cake, Angel cake, Pound cake, Baumkuchen, Fruit cake, Madeleine, Cream puff, Eclair, Milfeuille, Apple pie, tarts, biscuits, cookies, crackers, steamed bread, pretzels, wafers, snacks, pizza pie, crepes, souffles, venies, etc. As bread, food pa , Hot dog bun, fruit bread, corn bread, butter rolls, hamburger buns, French bread, rolls, sweet buns, sweet dough, biscuits, muffins, bagels, croissants, Danish pastries, such as Nan, and the like.

Examples of the present invention will be described below to explain the present invention in more detail. In the examples, parts and% mean weight basis.

(Preparation of fat containing 1,3-dibehenoyl-2-oleylglyceride)
Saturated fatty acid ester rich in 20 to 24 carbon atoms obtained by transesterification with fatty acid obtained by hydrolyzing extremely hardened oil of high erucic acid rapeseed oil or its lower alcohol ester, and further rectifying And a high oleic sunflower oil were used for transesterification by a known method with an enzyme agent having 1-, 3-position selectivity, and a high melting point fraction was further fractionated by solvent fractionation. This fraction contained 63% of 1,3-dibehenoyl-2-oleylglyceride (BOB) and had a melting point of 53.3 ° C. This was designated as BOB fat.

(Preparation of lauric transesterified oil A)
Laurin-based transesterified oil (A) is obtained by using 50 parts of coconut oil, 40 parts of palm fractionated stearin, and 10 parts of rapeseed extremely hardened oil as raw materials, and using a sodium methylate as a catalyst and random transesterification by a known method. It was.

(Preparation of lauric transesterified oil and fat B)
Obtained by random transesterification by a known method using sodium methylate as a catalyst, using 90 parts of oil and fat, 10 parts of rapeseed extremely hardened oil, and 95 parts of palm kernel oil and 5 parts of palm oil. The oil was used as lauric transesterified oil (B).

(Preparation of non-lauric transesterified oil C)
Non-lauric transesterified oils and fats obtained from 66 parts of palm fractionated stearin, 31 parts of palm oil and 3 parts of rapeseed extremely hardened oil, and obtained by random transesterification by a known method using sodium methylate as a catalyst (C ).

Example 1
Add 0.1 part of lecithin to 36 parts of cocoa mass and 39 parts of sugar, knead with a kneader, grind with a roll refiner to a fine particle state of about 18 microns, then conch in a conche, during which lauric transesterified oil (A ) 25 parts was gradually added, and 0.3 part of lecithin was added around the end of conching to prepare an oil and fat composition of the present invention as a chocolate dough. After this chocolate dough is completely melted in a 50 ° C hot water bath, the temperature of the chocolate product is adjusted to 45 ° C, it is coated on a commercially available Danish pan, and rapidly cooled in a 5 ° C refrigerator to solidify the surface after coating. After further solidification, the temperature was returned to room temperature, and the flavor and texture of the chocolate covered with bread were observed. The bloom expression was evaluated under the condition of constant temperature of 15 ° C. for 6 hours → 25 ° C. for 12 hours → 15 ° C. for 6 hours, and the occurrence of bloom over time was observed.
As a result, after coating, the surface solidifies quickly, melts well in the mouth, has a chocolate flavor with a strong cacao feeling, has a good flavor when eaten, and maintains a state where bloom does not occur in a 3-day cycle test. It was. These results are summarized in a table.

(Example 2)
In Example 1, the same treatment and evaluation as in Example 1 were performed except that 25 parts of lauric transesterified oil (A) was replaced with 25 parts of lauric transesterified fat (B).
As a result, the solidification of the surface after coating was quicker, it had a chocolate flavor with a strong cacao sensation, the expression of the flavor when eaten was good, and the bloom did not occur in the 3-day cycle test. These results are summarized in a table.

(Example 3)
The same treatment and evaluation as in Example 1 were conducted except that 44 parts of cacao mass, 36 parts of sugar, and 20 parts of lauric transesterified oil (A) were replaced in Example 1.
As a result, although the solidification rate of the surface after coating was somewhat slow, it had a chocolate flavor with a strong cacao feeling, good expression of the flavor when eaten, and maintained a state where bloom did not occur in a 3-day cycle test. It was. These results are summarized in a table.

Example 4
In Example 1, 0.5 part of “DK Ester FA-10E (Daiichi Kogyo Seiyaku Co., Ltd.)”, an acetylated sucrose fatty acid ester, is completely dissolved in 25 parts of lauric transesterified oil (A) added during conching. Except for the above, the same treatment and evaluation as in Example 1 were performed. As a result, it melted well, had a chocolate flavor with a strong cacao feeling, had a good flavor when eaten, had a glossy appearance, and maintained a state where bloom did not occur in a 4-day cycle test. . These results are summarized in a table.

(Example 5)
In Example 1, the fat and oil added at the time of conching was replaced with 23 parts of lauric transesterified fat and oil (A), and 2 parts of BOB fat and 0.5 part of ester FA-10E were completely dissolved therein. Processing and evaluation were performed. As a result, it melted in the mouth, had a chocolate flavor with a strong cacao feeling, expressed a good flavor when eaten, had a glossy appearance, and maintained a state where bloom did not occur in a 5-day cycle test. . These results are summarized in a table.

(Comparative Example 1)
In Example 1, the same treatment and evaluation as in Example 1 were performed except that 25 parts of lauric transesterified oil (A) was replaced with 25 parts of cocoa butter.
As a result, after the coaching, drying at the time of rapid cooling was very slow, and bloom occurred after one day of cycle test. These results are summarized in a table.

(Comparative Example 2)
In Example 1, all except that 25 parts of lauric transesterified oil (A) were replaced with 15.5 parts of lauric transesterified fat (A) and 9.5 parts of non-lauric transesterified fat (C). The same treatment and evaluation as in No. 1 were performed.
As a result, bloom occurred after a 2-day cycle test. These results are summarized in a table.

(Comparative Example 3)
In Example 1, the same treatment and evaluation as in Example 1 were performed except that 25 parts of lauric transesterified oil (A) was replaced with 25 parts of non-lauric transesterified fat (C).
As a result, bloom occurred after a 2-day cycle test. These results are summarized in a table.

(Comparative Example 4)
In Example 1, the same treatment and evaluation as in Example 1 were performed except that 25 parts of lauric transesterified oil (A) was replaced with 25 parts of lauric hardened oil.
As a result, bloom occurred after a one-day cycle test. These results are summarized in a table.

<Table>

As shown in the table, in Comparative Examples 1 to 4, bloom occurred in 1 to 2 days, whereas in Examples 1 to 5, which are the present invention, bloom occurred for more than 3 days. It was possible to obtain bread that was rich in chocolate and could be distributed at room temperature.

Claims (4)

An oil-and-fat composition containing 40% by weight or more of transesterified oil and fat, 20 to 50% by weight of SUS-type triglyceride and saccharides, and tempering the oil-and-fat composition. A method for producing confectionery or bread, characterized by coating. The manufacturing method of the confectionery or bread described in Claim 1 which contains 0.1 to 4weight% of acetylated sucrose fatty acid ester in an oil-and-fat composition. The fat or oil composition further comprises 0.3 to 5% by weight of a disaturated monooleic acid type glyceride having a fatty acid having 20 to 24 carbon atoms as a constituent saturated fatty acid. The confectionery or bread of claim 1 or 2 Manufacturing method. The confectionery or bread obtained by the manufacturing method of any one of Claims 1-3.