JP2015202099A - composite confectionery fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composite confectionery fat composition that can suppress the blooming in composite confectionery of broad combination and that can produce composite confectionery melting smoothly in a mouth.SOLUTION: The problem can be solved by a composite confectionery fat composition characterized by containing triglyceride in which of the fatty acid residues constituting the triglyceride the maximum chain length difference is 4 or more, by 10 to 50 mass% on the basis of oil content; and said composite confectionery fat composition preferably contains triglyceride comprising a fatty acid residue having carbon atoms of 14 or less and a fatty acid residue having carbon atoms of 20 to 22 each by at least one, by 0.1 to 10 mass% on the basis of oil content.

Description

  TECHNICAL FIELD The present invention relates to an oil / fat composition for composite confectionery that can suppress the bloom of a wide variety of composite confectionery and can provide a pleasant composite confectionery.

The so-called composite confectionery that combines baked confectionery such as cookies and biscuits with nuts, chocolate, etc. can enjoy multiple tastes at once, and can make confectionery rich in variety by selecting ingredients, so it is widely used It is a familiar thing.
For such composite confectionery, because of differences in the manufacturing process, "baked composite type" obtained by baking or baking chocolate etc. after baking baked confectionery dough such as cookie dough and biscuit dough , Baked confectionery materials such as cookies, biscuits, etc. can be divided into “composite type before baking” obtained by blending nuts or chocolates and then baking.

  In both types of composite confectionery, a whitening phenomenon in which the surface of the baked confectionery becomes white spots on the surface of the baked confectionery during distribution and storage often occurs, and there is a case where the chocolate blooms. Although the mechanism of this phenomenon has not yet been clarified, it is presumed that the phenomenon is caused by the migration of specific components in the oil and the accompanying growth of oil crystals between the oil and fat products used in composite confectionery. When such a phenomenon occurs, the commercial value is significantly reduced. In response to such a common problem, “composite type after firing” and “composite type before firing” are improved by different approaches.

  In the “composite type after baking”, cookies and biscuits have undergone a baking process, whereas chocolate and the like have not undergone a baking process, and therefore the components are relatively stable during the compounding. However, due to the large component difference between the raw materials, liquid oil migrates from cookies to chocolate over time (migration). Therefore, a method of containing a high melting point triglyceride has been reported in order to suppress migration of liquid oil.

  For example, among three fatty acid residues constituting triglyceride, at least one baked confectionery made of fat and oil containing 10% by weight or more of a disaturated monounsaturated mixed acid group triglyceride which is a saturated fatty acid having 20 to 24 carbon atoms. Oil and fat migration inhibitor (Patent Document 1), in the total constituent fatty acids, saturated fatty acid is 30% by weight or more, and the amount of saturated fatty acid of C24 (lignoceric acid) or more is 3 to 30% by weight, and for migration suppression An additive for migration suppression (Patent Document 2) having a trans fatty acid content of 2% by weight or less in the additive may be mentioned.

  On the other hand, in the “composite type before firing”, since the whole is fired, the oil has already been transferred to some extent. Therefore, an approach is disclosed in which the quality is stabilized by promoting migration, contrary to the “composite type after firing”.

  For example, a fat and oil containing 30% by weight or more, and the SFC of the fat is 5 to 35% at 10 ° C, 3 to 20% at 20 ° C, and 0 to 5% at 40 ° C. Oil and fat composition (Patent Document 3), an oily material containing 80 to 100% by mass of oil and fat obtained by transesterification of an oil and fat composition containing 70% by mass or more of palm fractionated soft part oil having an iodine value of 52 to 70 in the oil phase An oil / fat composition for blended baked confectionery (Patent Document 4) and the like can be mentioned.

  Although the above method has a certain effect, deterioration of the mouth is unavoidable when a large amount of high melting point oil is contained to suppress migration, and the method of promoting migration is sticky depending on the materials to be combined. May occur, and its application is limited.

  Recently, new composite confectionery such as chocolate chip or nut-in cookies coated with chocolate or sanding has been seen, and there are many cases where conventional technology cannot sufficiently cope with it.

  As described above, in order to obtain a plastic oil and fat that can be used in a wide range of both “composite type after baking” and “composite type before baking”, and can produce a composite confectionery with good mouth, many problems remain. is the current situation.

JP-A 63-126457 JP 2010-220482 A JP 2004-16096 A JP 2007-143433 A

  Accordingly, an object of the present invention is to obtain an oil / fat composition for composite confectionery that can suppress bloom in a wide variety of composite confectionery and obtain a pleasant composite confectionery.

  As a result of various studies to solve the above problems, the present inventors, among fatty acid residues constituting triglycerides, contain a specific amount of triglycerides having a maximum chain length difference of a certain value or more, while maintaining free oil and fat migration. It was also found that bloom can be effectively suppressed even when the transition proceeds. The present invention has been completed based on the above findings. That is, the present invention is an oil / fat composition for composite confectionery, comprising 10 to 50% by mass of triglycerides having a maximum chain length difference of 4 or more among fatty acid residues constituting triglycerides, based on oil content.

  According to the present invention, bloom of a wide variety of composite confectionery can be suppressed, and a composite confectionery with a good mouthfeel can be obtained.

First, the oil composition for composite confectionery of the present invention will be described in detail.
The oil composition for composite confectionery of the present invention contains 10-50% by mass of triglycerides having a maximum chain length difference of 4 or more among fatty acid residues constituting triglycerides, preferably 13- It is 40 mass%, More preferably, it is 15-35 mass%. When the content of triglyceride having a maximum chain length difference of 4 or more is less than 10% by mass, the effect of the present invention is not observed, and when it exceeds 50% by mass, bloom tends to occur.
In the present invention, the oil component represents triglyceride, and the oil phase includes an oil-soluble component in addition to the oil component.

  Examples of triglycerides having a maximum chain length difference of 4 or more include, for example, triglycerides having at least one lauric acid residue and palmitic acid residue, triglycerides having at least one oleic acid residue and behenic acid residue, and myristic acid. And triglyceride having one or more residues and one or more stearic acid residues. If the maximum chain length difference is 4 or more, it is not necessary to distinguish between saturated fatty acid residues and unsaturated fatty acid residues.

  The triglyceride having the maximum chain length difference of 4 or more can be obtained by transesterification in addition to the naturally occurring triglyceride. Examples of the method for obtaining a triglyceride having a maximum chain length difference of 4 or more by transesterification include, for example, fats and oils containing many fatty acid residues having 12 or less carbon atoms, and fats and oils containing many fatty acid residues having 16 to 18 carbon atoms. And the method of transesterifying 2 types or 3 types or more of the fats and oils which contain many C20-C22 fatty acid residues in a constituent fatty acid composition can be mentioned. In addition, you may substitute a part of fats and oils with a fatty acid or fatty-acid alcohol ester in that case.

  The transesterification may be a chemical catalyst method or an enzymatic method. Further, it may be a random transesterification reaction or a regioselective transesterification reaction, but is preferably a random transesterification reaction.

  Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate. Examples of the enzyme having no regioselectivity include, for example, the genus Alcaligenes, the genus Rhizopus, and the Aspergillus ( Examples include lipases derived from the genus Aspergillus, the genus Mucor, the genus Penicillium, and the like. 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 a powder.

  As fats and oils containing many fatty acid residues having 12 or less carbon atoms in the above-mentioned constituent fatty acid composition, for example, palm oil, palm kernel oil, Babas oil, and one or two kinds such as hydrogenation, fractionation and transesterification of these fats and oils The oil and fat which performed the above process is mentioned.

  Examples of the fats and oils containing a large number of fatty acid residues having 16 to 18 carbon atoms include palm oils such as palm oil, palm olein, palm stearin and palm central oil, soybean oil, rapeseed oil, rice oil, cottonseed oil, sunflower Oil, high oleic sunflower oil, safflower oil, canola oil, corn oil, cocoa butter, fish oil, milk fat, beef tallow, pork fat, whale oil, and other animal and plant fats and oils, hydrogenation, fractionation and transesterification, etc. And processed fats and oils subjected to one or more treatments selected from physical or chemical treatments.

  Examples of the fats and oils containing a large number of fatty acid residues having 20 to 22 carbon atoms include Haieru rapeseed extremely hardened oil and fish extremely hardened oil, and one or more selected from these can be used. Can be used.

  Moreover, the fat composition for composite confectionery of the present invention has at least one fatty acid residue having 14 or less carbon atoms and one fatty acid residue having 20 to 22 carbon atoms among the triglycerides having the maximum chain length difference of 4 or more. It is preferable to contain the triglyceride which has. The preferable content of the triglyceride having at least one fatty acid residue having 14 or less carbon atoms and 20 to 22 carbon atoms in the oil composition for composite confectionery of the present invention is 0.1 to 10% by mass based on the oil content. Preferably, it is 0.1-5 mass%, More preferably, it is 0.3-4 mass%, More preferably, it is 0.5-3 mass%. If the content of the triglyceride having at least one fatty acid residue having 14 or less carbon atoms and 20 to 22 carbon atoms is less than 0.1% by mass, the effect of the present invention may not be sufficiently observed. In addition, if it exceeds 10% by mass, the effect may not be seen in a composite confectionery such as a chocolate chip cookie before baking.

The oil composition for confectionery of the present invention contains 5 to 40% by mass of fatty acid residues having 14 or less carbon atoms, 40 to 80% by mass of fatty acid residues having 16 to 18 carbon atoms, and further has 14 or less carbon atoms. Transesterified fats and oils (hereinafter referred to as esters) obtained by random transesterification of fat and oil blends having a fatty acid residue content of 20 to 22 carbon atoms with respect to 1 part by weight of fatty acid residues of 0.05 to 0.5 parts by weight. It is preferable to contain the exchangeable fat / oil X). By using the random transesterified oil and fat, at least one fatty acid residue having 14 or less carbon atoms and fatty acid residue having 20 to 22 carbon atoms in the triglyceride having the maximum chain length difference of 4 or more is included. An oil / fat composition for composite confectionery having an optimal content of triglyceride can be easily obtained.
Content of the said transesterified fats and oils X in the oil composition for composite confectionery of this invention is 5-80 mass% on the basis of oil content, More preferably, it is 10-70 mass%, More preferably, it is 20-60 mass%.

  The oil / fat blend contains oils and fats containing a large amount of fatty acid residues having 14 or less carbon atoms, oils and fats containing a large amount of the fatty acid residues having 20 to 22 carbon atoms, and, if necessary, carbon number 16 in the constituent fatty acid composition It can obtain by mix | blending these fats and oils so that it may become the said structure fatty acid composition using the fats and oils which contain many -18 fatty acids.

  As fats and oils containing many fatty acid residues having 14 or less carbon atoms, for example, palm oil, palm kernel oil, Babas oil, and these fats and oils are subjected to one or more treatments such as hydrogenation, fractionation, and transesterification. The applied fats and oils are mentioned.

The transesterified oil and fat X can be obtained by random transesterification of the fat and oil blend.
This transesterification reaction may be a chemical catalyst method or an enzyme method, and can be performed according to a conventional method. As the chemical catalyst, for example, an alkali metal catalyst such as sodium methylate is used.
Examples of the enzyme include lipases derived from the genus Alcaligenes, the genus Rhizopus, the genus Aspergillus, the genus Mucor, the genus Penicillium, and the like. The lipase can be used as an immobilized lipase by being immobilized on an ion exchange resin or a carrier such as diatomaceous earth or ceramic, or can be used in the form of powder.

  By using the transesterified oil X, at least one fatty acid residue having 14 or less carbon atoms and 20 to 22 carbon atoms in the triglyceride having the maximum chain length difference of 4 or more is included. Since it is possible to easily obtain an oil composition for composite confectionery having an optimal content of triglyceride, it can be used as a bloom inhibitor that can efficiently modify the oil composition for composite confectionery. It is.

  The fatty acid composition for composite confectionery of the present invention has a triglyceride content in which the maximum chain length difference is 4 or more and the triglyceride content is 10 to 50% by mass based on the oil content. Other edible oils and fats can be used. Other edible oils and fats may be oils and fats suitable for edible use, for example, palm oils such as palm oil, palm olein, palm stearin, and palm middle oil, soybean oil, rapeseed oil, Hyelsin rapeseed oil, rice oil, cottonseed oil, Sunflower oil, high oleic sunflower oil, safflower oil, canola oil, corn oil, palm kernel oil, coconut oil, milk fat, beef tallow, milk fat, pork fat, cocoa butter, fish oil, whale oil, etc. Processed fats and oils obtained by subjecting edible fats and oils to one or more physical or chemical treatments such as hydrogenation, fractionation and transesterification can also be used. In the present invention, these fats and oils can be used alone or in combination of two or more.

  The oil content contained in the oil composition for composite confectionery of the present invention is preferably 50 to 100% by mass, more preferably 60 to 100% by mass, including the oils and fats contained in the following other components. If the oil content in the composite confectionery fat composition is less than 50% by mass, the composition of the baked confectionery dough may be greatly restricted, and the bloom suppression effect in the finally obtained composite confectionery may not be stable. This is not preferable.

The fat and oil composition for composite confectionery of the present invention can contain other components.
Examples of other components include 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, aspartame, etc. Sweeteners, β-carotene, caramel, coloring agents such as red bean pigment, antioxidants such as tocopherol, tea extract, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavoring, milk Food materials and foods such as products, seasonings, pH adjusters, food preservatives, shelf-life improvers, fruits, fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables, meats, and seafood An additive is mentioned.

Examples of the above-mentioned emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid. Synthetic emulsifiers such as esters, sucrose acetate isobutyrate, polyglycerol fatty acid ester, polyglycerol condensed ricinoleate, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate and polyoxyethylene sorbitan monoglyceride such as soybean lecithin, egg yolk Lecithin, soy lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols Natural emulsifying ingredients such as milk fat globule membrane and the like.
In the oil composition for composite confectionery of the present invention, one or more selected from these can be used. The blending amount of the synthetic emulsifier and / or the natural emulsified component is not particularly limited, but is preferably 0.01 to 3%, more preferably 0.1 based on the fat and oil composition in the oil and fat composition for composite confectionery of the present invention. ~ 1.5%.

  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.

The oil / fat composition for composite confectionery of the present invention preferably has plasticity.
Further, either a margarine type containing an aqueous phase or a shortening type not containing an aqueous phase may be used, but the water content is preferably 50% by mass or less, and more preferably 40% by mass or less. Moreover, when it is an emulsion, the emulsification form may be either a water-in-oil type or a double emulsion type.

The oil and fat composition for composite confectionery of the present invention has an SFC of an oil phase of preferably 20 to 60% at 10 ° C, 10 to 40% at 20 ° C, more preferably 20 to 50% at 10 ° C, and 10 at 20 ° C. It is good to adjust it to be ~ 20%. If the SFC is less than 20% at 10 ° C. or less than 10% at 20 ° C., the composite confectionery oil / fat composition is so soft that it is difficult to obtain good physical properties. On the other hand, when SFC exceeds 60% at 10 ° C. or exceeds 40% at 20 ° C., it is too hard to use as an oil composition for composite confectionery.
The above SFC is measured as follows. That is, the oil phase is kept at 60 ° C. for 30 minutes, the fats and oils are completely melted, and kept at 0 ° C. for 30 minutes to solidify. Furthermore, it hold | maintains at 25 degreeC for 30 minutes, performs tempering, and hold | maintains at 0 degreeC after that for 30 minutes. SFC is measured after keeping this at each measurement temperature of SFC for 30 minutes.

  The fat and oil composition for composite confectionery of the present invention contains triglyceride having a maximum chain length difference of 4 or more among the fatty acid residues constituting the triglyceride in an amount that can be 10 to 50% by mass based on the oil content in the composition. After the oil phase to be dissolved is dissolved, the aqueous phase is added and emulsified as necessary, and then cooled and crystallized.

Specifically, the fat and oil composition for composite confectionery of the present invention is an amount capable of being 10 to 50% by mass of triglyceride having a maximum chain length difference of 4 or more among fatty acid residues constituting triglycerides, and A triglyceride having at least one fatty acid residue having 14 or less carbon atoms and 20 to 22 carbon atoms is contained in the composition in an amount that can be 0.1 to 10% by mass based on the oil phase, and Add other edible oils and fats to prepare the oil phase.
Then, this oil phase is heated and dissolved, and if necessary, an aqueous phase in which other components are added to water is prepared, added to the oil phase, 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 is cooled and plasticized if necessary. In the present invention, the cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more.
Equipment used for cooling includes closed continuous tube coolers, such as margarine making machines such as botatas, combinators, and perfectors, plate heat exchangers, etc. Also, a combination of an open-type diacooler and a compressor Etc.
Moreover, in any manufacturing process at the time of manufacturing the oil composition for composite confectionery of this invention, it does not matter whether nitrogen, air, etc. are included.

Next, the composite confectionery of the present invention will be described.
The composite confectionery of the present invention refers to a combination of cookies, biscuits and other baked confectionery and nuts, chocolate etc., preferably a combination of baked confectionery and chocolate. It is a thing.

  The above-mentioned composite confectionery may be a “composite type after baking” obtained by baking or baking chocolate etc. after baking baked confectionery dough such as cookie dough, biscuit dough, etc. It may be a “composite type before baking” obtained by blending nuts or chocolates into the baked confectionery dough, and then baking it. Further, the baked confectionery dough and the nuts / chocolate may be combined and baked, and then the nuts / chocolate may be combined.

  Examples of the baked confectionery dough include butter cake dough such as pound cake dough, fruit cake dough, madeleine dough, baumkuchen dough, and castella dough, cookie dough such as ice box cookie dough, wire cut cookie dough, sable dough, and Langdosha cookie dough Etc. These baked confectionery doughs can be manufactured by a known method such as a sugar batter method, a flower batter method, or an all-in-mix method.

  The amount of the oil composition for composite confectionery used in producing the baked confectionery dough is not particularly limited and is determined by the type of baked confectionery, and is not particularly limited. It is 10-40 mass% in dough.

  The above nuts include peanuts, almonds, cashews, pistachios, hazelnuts, pecan nuts, ore nuts, macadamia nuts, brazil nuts, coconuts, pine, poppy, sunflowers and other seeds and nuts, their whole products, split products, sliced products, Examples include processed products such as pastes and purees.

  The chocolate that can be used in the present invention contains cacao ingredients 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. Means a product obtained by mixing by a conventional method, rolling 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. When using various powder foods, the compounding quantity is in chocolate preferably 0.5-60 mass%, More preferably, it is 1-50 mass%.

  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.

Next, the composite method in the composite confectionery of the present invention will be described by taking baked confectionery / baked confectionery dough and chocolate as an example.
In a composite type composite confectionery after baking, there are a method of combining chocolate with a baked confectionery for filling, sanding, topping, coating, and enrobing, or embedding crushed baked confectionery in chocolate. Moreover, in the composite type composite confectionery before baking, the method etc. which mix and combine chip-shaped chocolate with baked confectionery dough can be mentioned.

Finally, the bloom suppression method in the composite confectionery of the present invention will be described.
The bloom suppression method of the present invention is an oil / fat composition for composite confectionery containing 10 to 50% by mass of triglycerides having a maximum chain length difference of 4 or more among fatty acid residues constituting triglycerides, based on oil content. It is what you use.
The oil composition for composite confectionery preferably contains a triglyceride having at least one fatty acid residue having 14 or less carbon atoms and 20 to 22 carbon atoms as a triglyceride having a maximum chain length difference of 4 or more. It contains 0.1 to 10% by mass on the basis.
In addition, although the usage-amount of the said fat composition for composite confectionery is determined by the kind of composite confectionery, it is not specifically limited, It is used so that it may become 1-40 mass% in a confectionery dough roughly. To do.

  EXAMPLES Hereinafter, although an Example demonstrates this invention still in detail, this invention is not restrict | limited at all by these Examples.

Manufacture of transesterified oil and fat <Manufacture of transesterified fat and oil I>
Palm super olein having an iodine value of 60 was subjected to a non-selective transesterification reaction using sodium methylate as a catalyst, followed by bleaching (3% white clay, 85 ° C., reduced pressure of 0.93 kPa or less), deodorization (250 ° C., A transesterified oil and fat I was obtained for 60 minutes under a reduced pressure of 5% and 0.4 kPa or less.

<Production of transesterified oil II>
Non-selective transesterification of palm fraction soft oil with an iodine value of 55 using sodium methylate as a catalyst, followed by bleaching (3% white clay, under reduced pressure of 85 ° C., 0.93 kPa or less), deodorization (250 ° C. For 60 minutes, under a reduced pressure of 5% and 0.4 kPa or less), to obtain a transesterified oil II.

<Manufacture of transesterified oil III>
After adding a sodium methylate as a catalyst to an oil / fat blend obtained by mixing 55 parts by mass of palm extremely hardened oil having an iodine value of 1 and 45 parts by mass of palm kernel oil, a random transesterification reaction was performed, followed by decolorization (3% white clay) , 85 ° C., under reduced pressure of 0.93 kPa or less), and deodorization (250 ° C., 60 minutes, 5% steam blown under reduced pressure of 0.4 kPa or less) to obtain transesterified oil III.

<Manufacture of transesterified oil IV>
After carrying out a random transesterification reaction with an oil composition comprising 83 parts by weight of rapeseed oil, 5 parts by weight of palm extremely hardened oil having an iodine value of 1 and 12 parts by weight of Hyelin rapeseed extremely hardened oil, using sodium methylate as a catalyst, Bleaching (3% white clay, 85 ° C., under reduced pressure of 0.93 kPa or less) and deodorization (250 ° C., 60 minutes, 5% steam blowing, under reduced pressure of 0.4 kPa or less) were performed to obtain a transesterified oil IV. .

<Manufacture of transesterified oil and fat V>
A fat blend V comprising 70 parts by weight of palm oil, 24 parts by weight of palm kernel oil and 6 parts by weight of Hyelsin rapeseed extremely hardened oil was subjected to a random transesterification reaction using sodium methylate as a catalyst, and then bleached (white clay 3 %, 85 ° C., under reduced pressure of 0.93 kPa or less) and deodorization (250 ° C., 60 minutes, 5% steam blown under reduced pressure of 0.4 kPa or less) to obtain transesterified oil V.
In the oil and fat composition V, fatty acid residues having 14 or less carbon atoms were contained in an amount of 23% by mass, and fatty acid residues having 16 to 18 carbon atoms were contained in an amount of 74% by mass. Moreover, content of a C20-C22 fatty acid residue with respect to 1 mass part of C14 or less fatty acid residues was 0.12 mass part.

<Manufacture of transesterified oil and fat VI>
A fat blend VI comprising 80 parts by mass of palm kernel oil and 20 parts by mass of Hyelsin rapeseed extremely hardened oil was subjected to a random transesterification reaction using sodium methylate as a catalyst, and then bleached (white clay 3%, 85 ° C., 0 .Deodorization (250 ° C., 60 minutes, steam blown amount 5%, reduced pressure of 0.4 kPa or less) to obtain a transesterified oil / fat VI.
In the oil and fat blend VI, the fatty acid residue having 14 or less carbon atoms was contained by 67% by mass, and the fatty acid residue having 16 to 18 carbon atoms was contained by 26% by mass. Moreover, content of a C20-C22 fatty acid residue with respect to 1 mass part of C14 or less fatty acid residues was 0.11 mass part.

[Example 1]
An oil phase consisting of 40 parts by mass of transesterified oil and fat I, 25 parts by mass of transesterified oil and fat IV, 35 parts by mass of transesterified oil and fat V and 0.1 part by mass of lecithin is heated and dissolved at 65 ° C., and then rapidly cooled and plasticized. An oil / fat composition A for composite confectionery having A was obtained.
The fat composition A for composite confectionery contains 27% by mass of triglycerides having a maximum chain length difference of 4 or more among fatty acid residues constituting triglycerides, and fatty acid residues having 14 or less carbon atoms and carbon numbers 20 to 22 It contained 1.2% by mass of triglyceride having at least one fatty acid residue. Further, the content of the transesterified oil X was 35% by mass.

[Example 2]
An oil phase composed of 40 parts by mass of transesterified oil I, 10 parts by mass of transesterified oil III, 30 parts by mass of transesterified oil V, 20 parts by mass of rapeseed oil and 0.1 parts by mass of lecithin is heated and dissolved at 65 ° C. Then, it was rapidly cooled and plasticized to obtain an oil composition B for composite confectionery having plasticity.
The fat composition B for composite confectionery has 27% by mass of a triglyceride having a maximum chain length difference of 4 or more among the fatty acid residues constituting the triglyceride, and a fatty acid residue having 14 or less carbon atoms and 20 to 22 carbon atoms. It contained 1.0% by mass of triglyceride having at least one fatty acid residue. Moreover, content of the transesterified fat / oil X was 30 mass%.

[Example 3] Oil composition C for composite confectionery
An oil phase consisting of 50 parts by mass of transesterified oil / fat I, 36 parts by mass of transesterified oil / fat IV, 14 parts by mass of transesterified oil / fat V and 0.1 part by mass of lecithin is heated and dissolved at 65 ° C. An oil / fat composition C for composite confectionery having C was obtained.
The oil composition C for composite confectionery has 18% by mass of a triglyceride having a maximum chain length difference of 4 or more among fatty acid residues constituting the triglyceride, and a fatty acid residue having 14 or less carbon atoms and 20 to 22 carbon atoms. It contained 0.48% by mass of triglyceride having at least one fatty acid residue. In addition, the content of the transesterified oil X was 15% by mass.

Example 4
An oil phase composed of 20 parts by mass of transesterified oil / fat I, 55 parts by mass of transesterified oil / fat V, 25 parts by mass of rapeseed oil and 0.1 part by mass of lecithin is heated and dissolved at 65 ° C. and then rapidly plasticized to have plasticity. The oil composition D for composite confectionery was obtained.
The oil composition D for composite confectionery has 33% by mass of a triglyceride having a maximum chain length difference of 4 or more among fatty acid residues constituting the triglyceride, and a fatty acid residue having 14 or less carbon atoms and 20 to 22 carbon atoms. It contained 1.9% by mass of triglyceride having at least one fatty acid residue. Further, the content of the transesterified oil X was 55% by mass.

Example 5
The oil phase consisting of 40 parts by mass of transesterified oil and fat I, 20 parts by mass of transesterified oil and fat III, 40 parts by mass of rapeseed oil and 0.1 part by mass of lecithin is heated and dissolved at 65 ° C., and then rapidly cooled and plasticized to have plasticity. An oil and fat composition E for composite confectionery was obtained.
The fat and oil composition E for complex confectionery contains 17% by mass of triglycerides having a maximum chain length difference of 4 or more among fatty acid residues constituting triglycerides, and fatty acid residues having 14 or less carbon atoms and carbon atoms having 20 to 22 carbon atoms. It contained 0% by mass of triglyceride having at least one fatty acid residue. In addition, the content of the transesterified oil X was 0% by mass.

Example 6
After heat-dissolving an oil phase consisting of 40 parts by mass of transesterified oil and fat I, 10 parts by mass of transesterified oil and fat III, 20 parts by mass of transesterified oil and fat V, 30 parts by mass of rapeseed oil and 0.1 part by mass of lecithin at 65 ° C. Then, it was rapidly cooled and plasticized to obtain an oil and fat composition F for composite confectionery having plasticity.
The fat composition F for composite confectionery has 21% by mass of a triglyceride having a maximum chain length difference of 4 or more among fatty acid residues constituting the triglyceride, and a fatty acid residue having 14 or less carbon atoms and 20 to 22 carbon atoms. It contained 0.7% by mass of triglyceride having at least one fatty acid residue. Moreover, content of the transesterified fat / oil X was 20 mass%.

Example 7
An oil phase composed of 75 parts by mass of transesterified oil / fat I, 25 parts by mass of transesterified oil / fat VI and 0.1 part by mass of lecithin is heated and dissolved at 65 ° C., then rapidly cooled and plasticized, and has a plasticity. Got.
The oil composition G for composite confectionery has 23% by mass of a triglyceride having a maximum chain length difference of 4 or more among the fatty acid residues constituting the triglyceride, and a fatty acid residue having 14 or less carbon atoms and 20 to 22 carbon atoms. It contained 4.8% by mass of triglyceride having at least one fatty acid residue. In addition, the content of the transesterified oil X was 0% by mass.

[Comparative Example 1]

An oil phase consisting of 70 parts by mass of transesterified oil and fat II, 30 parts by mass of rapeseed oil and 0.1 part by mass of lecithin was heated and dissolved at 65 ° C., and then rapidly plasticized to obtain an oil / fat composition H having plasticity.
The oil and fat composition H includes 4% by mass of triglycerides having a maximum chain length difference of 4 or more among fatty acid residues constituting triglycerides, and fatty acid residues having 14 or less carbon atoms and fatty acid residues having 20 to 22 carbon atoms. Containing 0% by mass of triglyceride having at least one of each. In addition, the content of the transesterified oil X was 0% by mass.

[Comparative Example 2]

From 40 parts by mass of transesterified oil and fat I, 30 parts by mass of transesterified oil and fat II, 21 parts by mass of rapeseed oil, 4 parts by mass of highly hardened rapeseed rapeseed oil, 5 parts by mass of palm kernel oil and 0.1 parts by mass of lecithin The resulting oil phase was heated and melted at 65 ° C., and then rapidly cooled and plasticized to obtain an oil / fat composition I having plasticity.
The oil and fat composition I is composed of 7% by mass of triglycerides having a maximum chain length difference of 4 or more among fatty acid residues constituting triglycerides, fatty acid residues having 14 or less carbon atoms, and fatty acid residues having 20 to 22 carbon atoms. Containing 0% by mass of triglyceride having at least one of each. In addition, the content of the transesterified oil X was 0% by mass.

[Comparative Example 3]

An oil phase composed of 66 parts by mass of transesterified oil / fat II, 4 parts by mass of transesterified oil / fat V, 30 parts by mass of rapeseed oil and 0.1 part by mass of lecithin is heated and dissolved at 65 ° C., and then rapidly cooled and plasticized to have plasticity. Oil composition J was obtained.
The oil and fat composition J comprises 6% by mass of a triglyceride having a maximum chain length difference of 4 or more among fatty acid residues constituting the triglyceride, a fatty acid residue having 14 or less carbon atoms, and a fatty acid residue having 20 to 22 carbon atoms. Containing 0.14% by mass of a triglyceride having at least one each. Further, the content of the transesterified oil X was 4% by mass.

  Chocolate chip cookies and chocolate coating cookies were produced using the obtained oil and fat compositions A to J.

<Manufacture of chocolate chip cookies>
35 parts by mass of an oil / fat composition (any of the above-described oil / fat compositions A to J) adjusted to 15 ° C. and 45 parts by mass of white sucrose are placed in a mixer bowl, set in a tabletop mixer, lightly mixed, and then at high speed. Creamed for 7 minutes. Next, 15 parts by mass of water was added over 30 seconds while mixing at low speed, and further mixed for 1 minute. Further, a mixture of 100 parts by weight of flour previously mixed and sieved and 1 part by weight of baking powder was added and mixed at low speed for 1 minute. Finally, 60 parts by mass of chocolate chips were added and mixed at low speed for 30 seconds. The chocolate chip-blended wire cut cookie dough obtained here was wire cut molded into a round shape having a thickness of 7 mm and a diameter of 48 mm. The molded cookie dough was baked at 190 ° C. for 13 minutes in an oven (Fujisawa) and then cooled at 25 ° C. for 40 minutes to obtain chocolate chip cookies A to J (English letters correspond to the oil composition used). .

<Manufacture of chocolate coating cookies>

45 parts by mass of an oil / fat composition (any of the above-described oil / fat compositions A to J) adjusted to 15 ° C. and 45 parts by mass of white sucrose are placed in a mixer bowl, set in a tabletop mixer, lightly mixed, and then at high speed. Creamed for 7 minutes. Next, 15 parts by mass of water was added over 30 seconds while mixing at low speed, and further mixed for 1 minute. Further, a mixture of 100 parts by weight of flour previously mixed and sieved and 1 part by weight of baking powder was added and mixed at low speed for 1 minute. The wire cut cookie dough obtained here was wire cut molded into a round shape having a thickness of 7 mm and a diameter of 48 mm. The molded biscuit dough was baked in an oven (manufactured by Fujisawa) at 190 ° C. for 13 minutes and then cooled at 25 ° C. for 40 minutes to obtain wire cut cookies A to J (English letters correspond to the oil composition used). .
On the other hand, in a composition comprising 44.6 parts by weight of sugar, 25 parts by weight of cacao mass, 30 parts by mass of cacao butter, and 0.4 parts by mass of lecithin, dissolved, rolled and conched according to conventional methods, Obtained.
Subsequently, the tempered chocolate was engraved with 3 times the amount of each of the wire cut cookies A to J, and chocolate coated cookies A to J (English letters correspond to the oil composition used) were produced.

<Storage stability test>
The obtained chocolate chip cookie and chocolate coated cookie were kept warm at 25 ° C., and a storage stability test was conducted.
In the storage test, the following evaluation was made on the whitening of the cookie part and the bloom of the chocolate part (chocolate chip part or chocolate coating part) at each stage of 14 days, 28 days, 60 days, 120 days and 180 days after storage at 25 ° C. Evaluation was made in four stages according to the standard. The results are shown in [Table 1].
In addition, only in the stage after 14 days, the food texture of the cookie part was evaluated in four stages according to the following evaluation criteria. The results are shown in [Table 1].

Evaluation of chocolate chip cookies (whitening evaluation of the cookie part)
◎: No whitening ○: Some color unevenness on the surface △: Some whitening ×: Whitening (Bloom evaluation of chocolate chip part)
◎: No bloom ○: Slightly glossy △: Some bloom is present ×: Bloom is present (cookie mouth)
◎: Very good ○: Good △: Slightly bad mouth ×: Slightly bad mouth

Evaluation of chocolate coating cookies (whitening evaluation of cookie part)
◎: No whitening ○: Some color unevenness on the surface △: Some whitening ×: Whitening (Broom evaluation of the coated chocolate part)
◎: No bloom ○: Slightly glossy △: Some bloom is present ×: Bloom is present (cookie mouth)
◎: Very good ○: Good △: Slightly bad mouth ×: Slightly bad mouth

Claims (4)

  A fat composition for composite confectionery, comprising 10 to 50% by mass of triglyceride having a maximum chain length difference of 4 or more among fatty acid residues constituting triglyceride, based on oil content.   The fat and oil composition for composite confectionery according to claim 1, comprising 0.1 to 10% by mass of triglyceride having at least one fatty acid residue having 14 or less carbon atoms and 20 to 22 carbon acid residues on an oil basis. .   The composite confectionery manufactured using the oil-fat composition for composite confectionery of Claim 1 or 2. The bloom control method of composite confectionery which uses the oil-fat composition for composite confectionery of Claim 1 or 2.