JP2012100621A - Oil and fat composition for composite confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat composition for a baked confectionery, restraining whitening of the surface of dough of a baked confectionery part in a composite confectionery and softening of chocolates to attain good texture of the baked confectionery after baking.SOLUTION: Composite confectionery is made using baked confectionery, which is obtained by baking dough using the oil and fat composition for the composite confectionery. The oil and fat composition contains 50-80 wt.% random transesterified oil and fat (A) and 5-20 wt.% random transesterified oil and fat (B). The oil and fat (A) is obtained by random transesterifying palm soft oil in the whole oil and fat composition for the composite confectionery, and the oil and fat (B) contains 15-45 wt.% saturated fatty acid having C12 to C14 and 15-40 wt.% saturated fatty acid having 20C or more in the whole constituent fatty acid.

Description

  The present invention relates to an oil and fat composition suitable for kneaded fats and oils for baked confectionery, and a baked confectionery using this oil and fat composition.

  Composite confectionery is produced by coating chocolate, cream, etc. on baked confectionery such as cookies and biscuits, inserting, inserting sand, or embedding baked confectionery in chocolate. Such composite confectionery is in the process of distribution after manufacture or during storage, the dough surface of the baked confectionery part is covered with white powder, spot-like discoloration is seen, the whole is whitened, etc. The above phenomenon often occurs, and in these cases, not only the appearance of the product is deteriorated, but also the phenomenon such as softening of chocolate and blooming in chocolate is caused at the same time.

  The whitening phenomenon seen in this composite confectionery is due to the fact that high melting point components in fats and oils used as raw materials for products during storage of biscuits, that is, biscuits bloom that has been conventionally recognized in biscuits that are not coated with chocolate or creams. This is basically different from the bloom phenomenon caused by crystal coarsening on the biscuit surface, and the mechanism of the change in the dough surface state of the baked confectionery part in such composite confectionery has not been fully elucidated. It is presumed that

  That is, the fats and oils in the fat and oil composition kneaded into the baked confectionery are completely melted at the time of baking, and the solid fats and oils are crystallized through the cooling process. And as it cools, crystallization of solid fats and oils occurs in order from the surface part with a low temperature and proceeds to the inside, but the cooling process of baked confectionery is actually performed under considerably slow cooling conditions The kneaded fat is present on the surface and inside of the baked confectionery in a state where the solid fat and the liquid fat are separated. When chocolate, cream, or the like is brought into contact therewith, a so-called migration phenomenon occurs in which the liquid fat is transferred from the biscuits with a high amount of liquid oil and fat to the chocolate with the low liquid fat and the cream side. At this time, if the solid fat content of the kneaded fat is small, there is a lot of liquid fat, so that the starch grains are totally exposed on the surface of the baked confectionery due to the migration, so that the appearance is not glossy and the whole is white. appear. On the other hand, when the solid fat content of the kneaded fat is high, the texture of the baked confectionery becomes waxy. In addition, liquid fats and oils exist in a solid-liquid separation state, and the starch grains where liquid oils and fats exist are exposed on the surface of the baked confectionery due to migration. Observed in spot, spot or mottled state. In any of the above cases, the fat bloom phenomenon due to the coarsening of the high melting point oil and fat remaining due to migration also occurs at the same time, and is involved in the discoloration of the surface state of the baked confectionery. In addition, when viewed from the chocolate and cream side, liquid fats and oils migrate from the baked confectionery side, so that these chocolates and creams are softened.

  As described above, these changes seen in baked confectionery such as cookies and biscuits and composite confectionery such as chocolate and cream are affected by the presence of each of the solid fat and liquid fat in the kneaded fat in the baked sweet, It is thought to be caused by the transfer of fats and oils and the coarsening of the high melting point fats and oils part.

  As a method for preventing whitening in this composite confectionery, Patent Document 1 discloses that a palm soft part oil having an iodine value of 52 to 70 and an oil and fat containing 50% by mass or more of a saturated fatty acid having 20 or more carbon atoms are contained in 90:10. Oil for fats and oils 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 and fat composition contained at a mass ratio of 50 to 50 (the former: the latter). "Composition" etc. are proposed.

  The oil and fat composition aims at refinement and networking of fat and oil crystals by randomizing the fatty acid composition in the molecule, and at the same time, by increasing the solid fat content of the fat and oil, functions that are excellent in oil and fat physical properties, bloom resistance, etc. However, sufficient results are not always obtained. In addition, there is no description about the texture of baked confectionery, and in any of the examples, the SFC of fats and oils is as high as 28 to 29% at 20 ° C. Baked confectionery using these is considered to have a waxy texture and a reduction in commercial value.

JP 2008-148670 A

  An object of the present invention is to obtain a fat and oil composition for baked confectionery, which can suppress the whitening phenomenon of the dough surface of the baked confectionery portion and the softening phenomenon of chocolates in the composite confectionery and has a good texture of the baked confectionery after baking. That is.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that the whole fat composition for composite confectionery contains a fat and oil (A) obtained by random transesterification of a soft palm oil and a random ester containing a specific constituent fatty acid. If the oil composition for composite confectionery containing a specific amount of the exchange fat (B) is used, whitening of the baked confectionery used in the composite confectionery, softening of the chocolate, etc. can be suppressed, and after baking. The present inventors have found that the texture of baked confectionery is good and have completed the present invention.

  That is, the first of the present invention is 50 to 80% by weight of fat (A) obtained by random transesterification of palm soft oil in the whole fat composition for composite confectionery and 15 to 15 saturated fatty acids of C12 to C14 in the whole constituent fatty acids. The present invention relates to an oil / fat composition for composite confectionery containing 5 to 20% by weight of a random transesterified oil and fat (B) containing 45% by weight and 15 to 40% by weight of a saturated fatty acid of C20 or higher. A preferred embodiment relates to the above-described composite confectionery fat composition having a solid fat content (SFC) at 20 ° C. of 10 to 25% and a solid fat content (SFC) of 35 ° C. of 0 to 10%. More preferably, the present invention relates to the oil composition for composite confectionery as described above, wherein the iodine value of the palm soft oil is 55 to 67. The second of the present invention relates to a baked confectionery dough containing the oil composition for composite confectionery according to any one of claims 1 to 3 in the entire dough in an amount of 5 to 40% by weight in the entire dough after baking.

  According to the present invention, an oil and fat composition for baked confectionery that can suppress the whitening phenomenon of the dough surface of the baked confectionery portion and the softening phenomenon of chocolates in the composite confectionery and has a good texture of the baked confectionery after baking is obtained. be able to.

  Hereinafter, the present invention will be described in more detail. The fat and oil composition for composite confectionery of the present invention contains a specific amount of fat and oil (A) obtained by random transesterification of palm soft oil and a random transesterified fat and oil (B) containing a specific amount of specific constituent fatty acids. To do.

  The fats and oils (A) of this invention are obtained by carrying out random transesterification of palm soft oil according to a conventional method. Here, the palm soft oil preferably has an iodine value of 55 to 67. Moreover, it is preferable that content of fats and oils (A) is 50 to 80 weight% in the whole fat composition for composite confectionery. If it is less than 50% by weight or more than 80% by weight, fat bloom may occur, and the effects of the present invention may not be realized.

  The fats and oils (B) of this invention are obtained by carrying out the random transesterification of the formulated oil which contains C12-C14 saturated fatty acid and C20 or more saturated fatty acid as a constituent fatty acid according to a conventional method. The content of saturated fatty acids of C12-14 is preferably 15 to 45% by weight in the total fatty acids of the fat (B), and the content of saturated fatty acids of C20 or higher is in the total fatty acids of the fat (B). It is preferably 15 to 40% by weight. If it is out of the range, the effect of the present invention may not be exhibited due to migration.

  In the present invention, the fatty acid composition in the fat (B) can be measured by a FID constant temperature gas chromatograph method. The FID isothermal gas chromatographic method is a method described in 2.4.2.1 Fatty Acid Composition of “Reference Oil Analysis Method” (issue year: 1996) edited by Japan Oil Chemistry Association.

  It is preferable that content of fats and oils (B) is 5 to 20 weight% in the whole fats and oils composition for composite confectionery. If it is less than 5% by weight, whitening of the biscuits and softening of the chocolate may not be suppressed. If it is more than 20% by weight, the texture of the baked confectionery after baking may be hard.

  The fats and oils used as raw materials for random transesterification when producing the fats and oils (B) are preferably fats and oils rich in C12-14 saturated fatty acids and fats and fats rich in C20 or higher saturated fatty acids. Examples of fats and oils containing a large amount of C12-14 saturated fatty acids include oils and fats subjected to physical or chemical treatment such as coconut oil, palm kernel oil, milk fat, and further these hardened oil, fractionated oil, or transesterified oil. Is mentioned. Examples of fats and oils rich in C20 or higher saturated fatty acids include hard oils such as Hyelsin rapeseed oil and fish oil, and oils and fats subjected to physical or chemical treatment such as fractionated oils or transesterified oils.

  In addition, lauric acid, myristic acid, etc. can be illustrated as a saturated fatty acid of C12-14 in the present invention, and arachidic acid, behenic acid, lignoceric acid, etc. can be illustrated as a saturated fatty acid of C20 or higher.

  In addition to the fats and oils (A) and the fats and oils (B), the composite confectionery fats and oils composition of the present invention includes soybean oil, peanut oil, cottonseed oil, safflower oil, sunflower oil, rapeseed oil, rapeseed oil of high erucic acid, corn oil, Physical or chemicals such as rice oil, olive oil, sesame oil, liquid oils such as MCT (medium chain fatty acid triglyceride), solid oils such as beef tallow and lard, and these hardened oils, fractionated oils or transesterified oils You may contain at least 1 sort (s) chosen from the group which consists of processed fats and oils, coconut oil, palm oil, palm kernel oil, milk fat, these hardened oil, and fractionated oil.

  It is preferable that content of the said fats and oils other than fats and oils (A) and fats and oils (B) is 0 to 45 weight% in the whole fat composition for composite confectionery. If the content exceeds 45% by weight, the effects of the present invention may not be exhibited.

  The solid fat content of the oil composition for composite confectionery of the present invention is preferably 10 to 25% at 20 ° C and 0 to 10% at 35 ° C. The solid fat content at 20 ° C. affects the workability at the time of making baked confectionery, and if it is less than 10%, it is too soft, and if it exceeds 25%, it may be too hard. The solid fat content at 35 ° C. affects the texture of the baked confectionery, and if it is more than 10%, it may be hard and melt in the mouth.

  Moreover, you may add water, an emulsifier, and a taste substance to the oil composition for composite confectionery of this invention as needed.

  In the present invention, the emulsifier which is an optional component includes, for example, glycerin fatty acid ester, polyglycerin fatty acid ester, lecithin, sorbitan fatty acid ester, sucrose fatty acid ester and the like, and at least one selected from these groups is used. .

  In addition, examples of the taste substance which is also an optional component include sugar, salt, syrup, cocoa, dairy products, and fragrances, and at least one selected from these groups is used.

  Any optional component is not limited as long as the effect of the present invention is not hindered, but the amount of water added is preferably 0 to 40% by weight in the entire oil and fat composition, and the amount of emulsifier added is the oil and fat composition. 0-3 weight% is preferable in the whole, and 0-20 weight% is preferable in the whole fats-and-oils composition for the addition amount of a taste substance.

  Although the manufacturing method of the oil-fat composition for composite confectionery of this invention does not have limitation in particular, it illustrates below. Fats and oils (A) and fats and oils (B), and other fats and oils, water, emulsifiers, and taste substances are added and mixed as needed. The mixture is sterilized and then emulsified as necessary. And a composite confectionery fat composition is obtained.

  Using the oil composition for composite confectionery of the present invention, baked confectionery such as cookies, biscuits, pies, crackers, pretzels, butter cakes, sponge cakes and the like can be produced according to a conventional method. The composite confectionery can be produced by coating, pouring, sand inserting, or embedding the baked confectionery in the chocolate. In addition, it is preferable to contain 1-40 weight% of the fats and oils composition for composite confectionery of this invention in the whole dough after baking.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Workability evaluation>
The workability at the time of preparation of baked confectionery in Examples and Comparative Examples was evaluated, and the results were summarized. The evaluation criteria at that time were as follows. A: Very good, O: Normal, Δ: Slightly hard or slightly soft, X: Extremely hard or extremely soft.

<Food texture evaluation>
The baked confectionery obtained in the examples and comparative examples was eaten by five skilled panelists, and the texture was evaluated by dividing it into hardness, mouthfeel, and mouth melting, and the results were collected. The evaluation criteria at that time were as follows. A: Very good, B: Good, B: Slightly bad, X: Extremely bad

<Observation evaluation of whitening after storage for 60 days>
After storing for 60 days at 20 ° C. with respect to the composite confectionery obtained in Examples and Comparative Examples, the color of the cookie surface was measured with a color difference meter (model number: CR-200, manufactured by Minolta). evaluated. The color difference was determined by the following formula from the color of the cookie surface immediately after baking and the color of the cookie surface after 60 days.
ΔEab = ((ΔL) ² + (Δa) ² + (Δb) ² ) ^1/2
(ΔEab: color difference, L: lightness index, a, b: chromaticness index)
The color difference results were summarized according to the following criteria. A: ΔEab = 0 or more and less than 3.0, ○: ΔEab = 3.0 or more and less than 6.0, Δ: ΔEab = 6.0 or more and less than 12.0, X: ΔEab = 12.0 or more.

(Manufacture example 1) Preparation of fats and oils (A) After carrying out random transesterification for 30 minutes at 90 degreeC under reduced pressure using sodium methylate as a catalyst according to a conventional method for palm soft oil of iodine number 64, activated clay ( Mizusawa Chemical Industry Co., Ltd.) was added, and decolorization was carried out at 90 ° C. for 20 minutes. After removing the white clay by filtration, the resulting decolorized oil was heated and distilled at 250 ° C. for 60 minutes to deodorize to obtain a fat A1.

(Production Example 2) Preparation of fats and oils (B) After subjecting a mixed oil of coconut oil and Hyelsin rapeseed oil to a random transesterification reaction at 90 ° C. for 30 minutes under reduced pressure using sodium methylate as a catalyst. Then, activated white clay (manufactured by Mizusawa Chemical Co., Ltd.) was added and the mixture was decolored by placing at 90 ° C. for 20 minutes. After removing the white clay by filtration, the resulting decolorized oil was heated and distilled at 250 ° C. for 60 minutes to deodorize to obtain an oil B1. As for the fatty acid composition of the fat B1, the C12 to C14 saturated fatty acid was 25.3% by weight in the total constituent fatty acid, and the C20 or higher saturated fatty acid was 28.1% by weight in the total constituent fatty acid.

(Production Examples 3 to 5) Production of random transesterified fats and oils other than fats and oils (A) and (B) Palm oil having an iodine value of 52 was used as a catalyst according to a conventional method using sodium methylate as a catalyst at 90 ° C for 30 minutes under reduced pressure. After a random transesterification reaction, activated clay (manufactured by Mizusawa Chemical Co., Ltd.) was added, and the mixture was decolored by placing at 90 ° C. for 20 minutes. After removing the white clay by filtration, the resulting decolorized oil was heated and distilled at 250 ° C. for 60 minutes to deodorize to obtain an oil C1. Random transesterification of Hielsin rapeseed oil and Hyelsin rapeseed oil using conventional methods using sodium methylate as a catalyst under reduced pressure at 90 ° C for 30 minutes, then added activated clay (made by Mizusawa Chemical Co., Ltd.) The color was then left at 90 ° C. for 20 minutes. After removing the white clay by filtration, the resulting decolorized oil was heated and distilled at 250 ° C. for 60 minutes to deodorize to obtain an oil C2. MCT (manufactured by Riken Vitamin Co., Ltd .: Actor M-2) and high oleic sunflower oil were subjected to a random transesterification reaction at 90 ° C. for 30 minutes under reduced pressure using sodium methylate as a catalyst. Kogyo Co., Ltd.) was added and decolorized by placing at 90 ° C. for 20 minutes. After removing the white clay by filtration, the resulting decolorized oil was heated and distilled at 250 ° C. for 60 minutes to deodorize to obtain an oil C3.

(Examples 1 to 3) Production of oil and fat compositions According to the formulation shown in Table 1, oils and fats mixed with all raw materials were quenched and plasticized according to a conventional method to obtain oil and fat compositions 1 to 3 (Examples 1 to 3).

(Comparative Examples 1 to 11) Preparation of Oil and Fat Composition According to the formulation shown in Table 1, oil and fat mixed with all raw materials were rapidly cooled and plasticized according to a conventional method to obtain oil and fat compositions 4 to 14 (Comparative Examples 1 to 11).

(Examples 4-6, Comparative Examples 12-22) Production and Evaluation of Chocolate Cookies Using the obtained oil and fat compositions 1-14, fabrics were prepared by the sugar batter method according to the formulation in Table 2, and the fabrics were prepared. Rolled to 3 mm and punched with a round mold having an inner diameter of 30 mm, and fired at 170 ° C. for 12 minutes to produce a punched cookie. The obtained die-cut cookie is cooled at 20 ° C. for 24 hours, embedded in a tempered chocolate 3 times the weight of the die-cut cookie, and further cooled at 20 ° C. for 1 hour to solidify the chocolate. Obtained. About the obtained chocolate cookie, in addition to the observation result of whitening after storage for 60 days, the workability at the time of cookie preparation and the texture of the cookie after baking were evaluated. The results are summarized in Table 1.

Claims (4)

50 to 80% by weight of fat and oil (A) obtained by random transesterification of soft palm oil in the entire fat and oil composition for composite confectionery, and 15 to 45% by weight of saturated fatty acid of C12 to C14 and C20 or more of saturated fatty acid An oil / fat composition for composite confectionery containing 5-20% by weight of a random transesterified oil / fat (B) containing 15-40% by weight. The fat and oil composition for composite confectionery according to claim 1, wherein the solid fat content (SFC) at 20 ° C is 10 to 25% and the solid fat content (SFC) at 35 ° C is 0 to 10%. The oil value for composite confectionery according to claim 1 or 2, wherein the palm soft oil has an iodine value of 55 to 67. A baked confectionery dough containing the oil composition for composite confectionery according to any one of claims 1 to 3 in an amount of 1 to 40% by weight in the whole dough after baking.