JP2017205061A - Oil and fat composition for composite confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composite confectionery which has good meltability, and suppresses migration of an oil and fat and a whitening phenomenon of a baked confectionary portion and bloom of chocolate caused by the migration over a long period of time.SOLUTION: An oil and fat composition for composite confectionery contains the following transesterified oil (I). The transesterified oil (I) contains 45-80 mass% of an oleic acid residue and 3-30 mass% of a saturated fatty acid residue having 20-22 carbon atoms as fatty acid resides constituting triglyceride, and contains 0.01-0.25 pts.mass of a linolic acid residue with respect to 1 pts.mass of the oleic acid residue.SELECTED DRAWING: None

Description

  TECHNICAL FIELD The present invention relates to an oil composition for composite confectionery, and more specifically, an oil composition for composite confectionery that can suppress fat migration during manufacture, distribution, and storage, and the whitening phenomenon of baked confectionery caused thereby. About.

  Traditionally, in composite confectionery that combines baked confectionery such as butter cake and cookies with chocolate etc., whitening phenomenon has often occurred in which the surface of baked confectionery becomes white spots during manufacture, distribution and storage. Also, it may be accompanied by chocolate softening and blooming. Although such a mechanism has not yet been clarified, it is presumed that this phenomenon is caused by migration of specific components in the oil component between the oil and fat products and accompanying fat crystal growth.

  As a means for suppressing the migration, one is considered to be based on a method for producing baked confectionery. For example, it is possible to suppress the migration by more quickly cooling the biscuits after baking. The fact that it is possible is widely known. Moreover, in addition to the above-described method for producing baked confectionery, attempts to suppress the above-mentioned migration have been actively conducted especially from the aspect of fats and oils used for baked confectionery, and the following proposals have been made. .

  For example, after dissolving at 80 ° C., the method of using an oil and fat composition characterized in that the SFC value after 60 minutes after moving to 30 ° C. is 70% or more with respect to 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 a fat and oil 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 an unsaturated fatty acid (S: saturated fatty acid) (see, for example, Patent Document 4) has been proposed.

  However, the methods described in Patent Documents 1 and 2 are expected to have 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 it is dripped during creaming, and the resulting 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 provide a composite confectionery that has good mouthfeel and is capable of migrating oils and fats and resulting whitening of baked confectionery and blooms such as chocolate being suppressed over a long period of time. The object is to provide an oil and fat composition that can be produced efficiently.

As a result of intensive research and investigation to solve the above-mentioned problems, the present inventors have obtained a fat composition for complex confectionery using a random transesterified fat and oil having a specific composition of fatty acid residues constituting triglycerides. It was found that it is possible to suppress oil transfer and prevent whitening over a long period of time without impairing the mouth and workability.
This invention is made | formed based on the said knowledge, and provides the fat composition for composite confectionery containing the following transesterified fats and oils (I).
Transesterified oil and fat (I): As a fatty acid residue constituting triglyceride, 45 to 80% by mass of oleic acid residue, 3 to 30% by mass of saturated fatty acid residue having 20 to 22 carbon atoms, and oleic acid residue Random transesterified oil and fat containing 0.01 to 0.25 parts by mass of a linoleic acid residue with respect to 1 part by mass In addition, the present invention is a composite confectionery manufactured using the above-described composite confectionery oil and fat, and the above The present invention provides a method for suppressing whitening of a composite confectionery using the oil composition for composite confectionery.

  According to the oil and fat composition for composite confectionery of the present invention, the migration of fat and oil, and the whitening phenomenon of baked confectionery and the bloom of chocolate and the like caused thereby can be suppressed over a long period without impairing the mouth and workability. .

  Hereinafter, the oil / fat 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 contains the following transesterified oil (I).
Transesterified oil and fat (I): As a fatty acid residue constituting triglyceride, 45 to 80% by mass of oleic acid residue, 3 to 30% by mass of saturated fatty acid residue having 20 to 22 carbon atoms, and oleic acid residue Random transesterified oil and fat containing linoleic acid residues in an amount of 0.01 to 0.25 parts by mass with respect to 1 part by mass

The transesterified oil (I) contains 45 to 80% by mass, preferably 47 to 75% by mass, more preferably 50 to 70% by mass of oleic acid residues as fatty acid residues constituting triglycerides.
Moreover, the said transesterified oil and fat (I) is 3-30 mass%, Preferably it is 5-25 mass%, More preferably, 7-20 in a C20-C22 fatty acid residue as a fatty acid residue which comprises a triglyceride. Contains by mass%.
The effect of the present invention is obtained when the proportion of oleic acid residues deviates from 45 to 80% by mass or when the proportion of fatty acid residues having 20 to 22 carbon atoms deviates from 3 to 30% by mass. It will disappear.

  Further, the transesterified oil (I) must contain 0.01 to 0.25 parts by mass of linoleic acid residues as 1 part by mass of oleic acid residues as fatty acid residues constituting triglycerides. The linoleic acid residue is preferably 0.03 to 0.22 parts by mass, more preferably 0.04 to 0.18 parts by mass, and most preferably 0.05 to 0.15 parts by mass with respect to 1 part by mass of the acid residue. Part.

  The transesterified oil / fat (I) is an oil / fat blend (hereinafter referred to as “fat / fat blend (I)” in which a fat / fat containing many oleic acid residues and a fat / fat containing many saturated fatty acid residues having 20 to 22 carbon atoms are mixed. ) May be obtained by random transesterification.

Examples of the fats and oils containing a large amount of oleic acid residues include corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, high oleic sunflower oil, high oleic canola oil, high oleic sausage. Various animal and vegetable oils and fats such as flower oil, beef tallow, milk fat and pork fat, and processed fats and oils that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification are included. 1 type (s) or 2 or more types can be used.
In the present invention, among these, high oleic sunflower oil, high oleic safflower oil, and high oleic canola oil are preferably used.

  As fats and oils containing many saturated fatty acid residues having 20 to 22 carbon atoms, Hyelin rapeseed oil, fish oil, monkey fat, one or two or more kinds selected from hydrogenation, fractionation and transesterification of these fats and oils Examples include processed oils and fats that have been treated.

The transesterified fat / oil (I) can be obtained by random transesterification of the fat / oil blend (I). This transesterification reaction can be carried out by a method using a chemical catalyst, or can be carried out by an enzyme method, both of which can be carried out 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 in the form of a powder.

  The transesterified oil (I) preferably has an iodine value of 55 or more, more preferably 57 or more, and still more preferably 59 or more.

  The transesterified oil (I) has an SFC (solid fat content) of 10 to 35 ° C., preferably 5 to 35%, more preferably 10 to 33%, still more preferably 20 to 30%, and preferably 20 to 20 ° C. -20%, more preferably 5-18%, more preferably 9-15%, preferably 30% at 15 ° C, 1-15%, more preferably 3-12%, still more preferably 5-10%.

In the present invention, the value of SFC is measured after measuring the SFC of a sample (oil or fat composition) by pulsed NMR (direct method) described in cd16b-93 of the AOCS official method. Use the value converted to the oil phase amount. That is, when a sample that does not contain an aqueous phase is measured, the measured value becomes SFC as it is, and when a sample that contains an aqueous phase is measured, the value obtained by converting the measured value to the amount of oil phase is taken as SFC. (The same applies to the SFC measurement hereinafter.)
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 transesterified oil (I) preferably has a melting point (increased melting point) of 35 ° C. or higher, more preferably 37 ° C. or higher, and further preferably 40 ° C. or higher.
The measuring method of the said melting | fusing point can be measured according to "The Japan Oil Chemists' Society establishment standard fats and oils analysis test method 2.2.4.2 (1996) 1996 edition". (The same applies to the measurement of the melting point hereinafter.)

  The oil composition for composite confectionery of the present invention preferably contains 5 to 70% by mass, more preferably 10 to 65% by mass of the transesterified oil (I), and 15 to 50% by mass. Is more preferable.

The oil composition for composite confectionery of the present invention preferably contains the following transesterified oil (II) in addition to the transesterified oil (I).
Transesterified oil and fat (II): As fatty acid residues constituting triglycerides, oleic acid residues are 5 to 44 mass%, fatty acid residues containing 16 to 18 carbon atoms including oleic acid are 60 to 97 mass%, and carbon number 20 Random transesterified fat and oil containing 3 to 30% by mass of saturated fatty acid residue of ˜22 and having an iodine value of 53 or less

The proportion of the oleic acid residue in the fatty acid residue constituting the triglyceride of the transesterified oil / fat (II) is 5-44% by mass, preferably 10-41% by mass, more preferably 15-39% by mass.
The proportion of the fatty acid residue comprising the oleic acid residue in the fatty acid residue constituting the triglyceride of the transesterified oil (II) is 60 to 97% by mass, preferably 65 to 95% by mass, More preferably, it is 70-93 mass%.
The proportion of the saturated fatty acid residue having 20 to 22 carbon atoms in the fatty acid residue constituting the triglyceride of the transesterified oil (II) is 3 to 30% by mass, preferably 5 to 25% by mass, and more preferably. Is 7 to 20% by mass.

  The transesterified oil (II) is an oil / fat blend (hereinafter referred to as “oil / fat”) containing a mixture of oils and fats containing a large number of fatty acid residues having 16 to 18 carbon atoms and oils and fats containing a large number of saturated fatty acid residues having 20 to 22 carbon atoms. It may be obtained by random transesterification of the oil / fat blend (II).

  As fats and oils containing many fatty acids having 16 to 18 carbon atoms, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cacao Various animal and vegetable oils and fats such as fat, fish oil, whale oil and butter oil, and processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification are included. 1 type (s) or 2 or more types can be used.

  As fats and oils containing many saturated fatty acid residues having 20 to 22 carbon atoms, Hyelin rapeseed oil, fish oil, monkey fat, one or two or more kinds selected from hydrogenation, fractionation and transesterification of these fats and oils Examples include processed oils and fats that have been treated.

  The transesterified oil / fat (II) can be obtained by random transesterification of the oil / fat blend (II). The random transesterification reaction is the same as that for obtaining the transesterified oil (I).

The transesterified oil (II) preferably has an iodine value of 53 or less, more preferably 50 or less, and still more preferably 48 or less.
If the iodine value is greater than 53, the effect of using the transesterified oil (II) in combination will be poor.

The transesterified oil (II) has an SFC (solid fat content) of 10 to 60 ° C., preferably 40 to 60%, more preferably 42 to 58%, still more preferably 45 to 55%, and preferably 20 to 25 ° C. It is -45%, More preferably, it is 27-43%, More preferably, it is 30-40%, Preferably it is 15-35% at 30 degreeC, More preferably, it is 17-33%, More preferably, it is 19-30%.
The transesterified oil (II) preferably has a melting point of 35 ° C. or higher, more preferably 37 ° C. or higher, and still more preferably 40 ° C. or higher.

  The oil composition for composite confectionery of the present invention preferably contains 5 to 50% by mass of the transesterified oil and fat (II), more preferably 7 to 40% by mass, and 10 to 30% by mass. Is more preferable.

  The fat and oil composition for composite confectionery of the present invention can contain fats and oils other than the transesterified fats and oils (I) and (II), and in that case, it preferably contains palm-based fats and oils.

  Palm-based fats and oils refer to palm oil and fats and oils that have been subjected to one or more physical or chemical treatments such as hydrogenation, fractionation, and transesterification. In the present invention, as the palm oil, one or more of palm oil, palm olein, palm super olein, palm olein random transesterified oil and fat, and palm super olein random transesterified oil and fat are used. The effect of the present invention can be brought out more highly, and it is particularly preferable in that it hardly contains the trans fatty acid described below.

  In the oil composition for composite confectionery of the present invention, it is preferable that the total of the above-mentioned transesterified oil (I), transesterified oil (II) and palm-based oil and fat occupy 70 to 100% by mass of the oil content, and 80 to 100 % By mass is more preferable, and 90 to 100% by mass is more preferable.

  Other edible fats and oils other than the above-described transesterified fats and oils (I), transesterified fats and oils (II) and palm-based fats and oils can also be used in the composite confectionery fat and oil composition of the present invention. Other edible oils and fats may be any oil and fat suitable for edible use, such as soybean oil, rapeseed oil, Hyelsin rapeseed oil, rice oil, cottonseed oil, sunflower oil, high oleic sunflower oil, safflower oil, canola oil, corn oil, Examples include palm kernel oil, coconut oil, milk fat, beef tallow, milk fat, pork fat, cacao butter, fish oil, whale oil, etc., and these edible oils are subjected to physical or chemical treatment such as hydrogenation, fractionation, transesterification, etc. Processed fats and oils that have been subjected to one or more treatments 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 oils contained in the following other components. If the oil content in the composite confectionery fat composition of the present invention is less than 50% by mass, the composition of the baked confectionery material may be greatly restricted, and the bloom suppression effect in the finally obtained composite confectionery is stable. May not. In the present invention, the oil component refers to triglycerides, and the oil phase refers to a combination of oil components and oil-soluble components.

  The fat composition for composite confectionery of the present invention comprises a ratio of behenoyldioleoylglycerol to oil (oleic acid at positions 1, 2, triglyceride with behenic acid at position 3, and oleic acid at positions 1, 3. The total of triglycerides having behenic acid bonded to the 2-position is shown below, and both may be referred to as BO2), and is preferably 1.5 to 10.0% by mass, and 2.0 to 8.0. % By mass is more preferable, and 2.5 to 7.0% by mass is more preferable.

It is preferable that the oil composition for composite confectionery of the present invention contains substantially no trans fatty acid. The term “substantially free of trans fatty acids” as used herein means that the content of trans fatty acids as fatty acid residues constituting triglycerides in the oil phase is preferably 5% by mass or less, more preferably 3% by mass or less. Most preferably, it means 2% by mass or less. The reason why it is preferable to contain substantially no trans fatty acid is as follows.
Hydrogenation is a typical method for increasing the melting point of fats and oils, but hydrogenated fats and oils usually contain about 10 to 50% by mass of trans fatty acids except for completely hydrogenated fats and oils. On the other hand, there are almost no trans fatty acids in natural fats and oils, and the fats and oils derived from ruminants contain only less than 10% by mass. In recent years, there has been a demand for an oil / fat composition that has not been subjected to chemical treatment, particularly hydrogenation, that is, an oil / fat composition substantially free of trans fatty acids and having an appropriate consistency.
In the present invention, edible fats and oils including the above-mentioned transesterified fats and oils (I), transesterified fats and oils (II) and palm-based fats and oils are selected from natural fats and oils, fractionation, complete hydrogenation and transesterification By using a combination of one or two or more selected from processing oils and fats that have been subjected to one or more treatments, an oil composition for composite confectionery substantially free of trans fatty acids can be easily obtained.

  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 emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid 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, Synthetic emulsifiers such as sugar fatty acid esters, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate and polyoxyethylene sorbitan monoglyceride, for example soybean lecithin , Egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterol S, natural emulsifying component such as a milk fat globule membrane.

  In the oil composition for composite confectionery of the present invention, one or more emulsifiers selected from these can be used. The blending amount of the synthetic emulsifier and / or the natural emulsified component as an emulsifier is not particularly limited, but is preferably 0.01 to 3%, more preferably based on the fat and oil composition in the oil and fat composition for composite confectionery of the present invention. Is 0.1 to 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.
Moreover, although the oil-fat composition for composite confectionery of this invention can be made into the margarine type containing an aqueous phase, or can also be made into the shortening type which does not contain an aqueous phase, a water content may be 25 mass% or less. Preferably, 20 mass% or less is more preferable. Moreover, when it is an emulsion, the emulsification form may be either a water-in-oil type or a double emulsion type.

  In the oil composition for composite confectionery of the present invention, the SFC of the oil phase is preferably 20 to 60% at 10 ° C, 10 to 40% at 20 ° C, more preferably 20 to 50% at 10 ° C, and 15 at 20 ° C. It is good to adjust so that it may be -30%. If the SFC is less than 20% at 10 ° C. or less than 10% at 20 ° C., the composite confectionery 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 be used as an oil composition for composite confectionery.

  The oil composition for composite confectionery of the present invention is prepared by dissolving the transesterified oil (I) and, if necessary, the oil phase containing the transesterified oil (II) and other fats and oils, and then adding an aqueous phase as necessary. And then emulsified, cooled and crystallized.

Specifically, first, the transesterified oil (I) is preferably prepared in an amount that can be 5 to 70% by mass based on the composition, and if necessary, the transesterified oil (II) is preferably based on the composition. It is added in an amount that can be 5 to 50% by mass, and other edible fats and oils are added to prepare an oil phase. Then, this oil phase is dissolved by heating, and if necessary, an aqueous phase in which other components are added to water is prepared, added to the oil phase, and emulsified.
Next, it is desirable to sterilize. 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 baked confectionery such as cookies and biscuits using the oil composition for composite confectionery of the present invention as a fat and oil, and nuts, chocolate, etc., preferably baked It is a combination of confectionery and chocolate.

  Examples of the baked confectionery dough include, for example, pound cake dough, fruit cake dough, madeleine dough, baumkuchen dough, butter cake dough such as castella dough, ice box cookie dough, wire cut cookie dough, sable dough, Lang dosha cookie dough, etc. Examples include cookie dough. These baked confectionery doughs can be manufactured by a known method such as a sugar batter method, a flower batter method, an all-in-mix method, etc., and are baked according to a conventional method to be baked confectionery.

  The amount of the oil composition for composite confectionery of the present invention used when producing the baked confectionery dough is determined by the type of baked confectionery and is not particularly limited, but is roughly in the confectionery dough. 10 to 40% by mass.

  The above nuts include peanuts, almonds, cashew nuts, pistachios, hazelnuts, pecan nuts, ore nuts, macadamia nuts, brazil nuts, coconuts, pine, poppy seeds, sunflowers, etc. Examples include processed products such as pastes and purees.

  The above chocolate contains cacao ingredients such as cacao mass and cocoa powder, and in addition to the cacao ingredients, raw materials selected from various powdered foods such as milk powder, fats and oils, sugars, emulsifiers, fragrances, pigments, etc. at an arbitrary ratio It means a product obtained by mixing, rolling by a conventional method, and conching. Of course, it may contain a gas phase or an aqueous phase.

  Examples of the various powdered foods 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%.

  Examples of the fats and oils include cacao butter, other animal and vegetable fats and oils, fractionated oils, hydrogenated oils, transesterified oils, and the like. These can be used alone or in combination, and preferably a tempering type. Use one. The blending amount of fats and oils is preferably 20 to 80% by mass, more preferably 30 to 60% by mass in chocolate.

  The emulsifier is not particularly limited, and lecithin, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, and the like can be added as necessary for the purpose of suppressing 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.

  Examples of the composite method in the composite confectionery of the present invention include a method of combining chocolate with baked confectionery for filling, sanding, topping, coating, enrobing, etc., or embedding crushed baked confectionery in chocolate. It is done.

Finally, the method for suppressing whitening of the composite confectionery of the present invention will be described.
The method for inhibiting whitening of a composite confectionery according to the present invention comprises the step of preparing the composite confectionery fat / oil composition of the present invention containing the transesterified oil / fat (I) in the manufacture of the composite confectionery by mixing the confectionery baked confectionery fat / oil It is intended to be used as
The amount of the oil composition for composite confectionery of the present invention is determined according to the type of composite confectionery, and is not particularly limited, but is used so as to be approximately 1 to 40% by mass in the confectionery dough. To do. In addition, regarding the method for suppressing whitening of the composite confectionery of the present invention, the description of the above-described oil composition for composite confectionery of the present invention and the composite confectionery of the present invention can be applied as appropriate for points that are not particularly described.

EXAMPLES Hereinafter, although an Example etc. demonstrate this invention further in detail, this invention is not restrict | limited at all by these Examples.
Of the following transesterified fats and oils I to VIII, transesterified fats and oils I to IV are transesterified fats and oils (I) according to the present invention, transesterified fats and oils V and VI are palm-based fats and oils, and transesterified fats and oils VII. Is the transesterified oil (II) according to the present invention, and the transesterified fat VIII is a comparative transesterified fat.

Manufacture of transesterified oil and fat <Manufacture of transesterified fat and oil I>
An oil / fat composition comprising 70 parts by mass of high oleic canola oil and 30 parts by mass of Hyelin 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 blowing, under reduced pressure of 0.4 kPa or less) to obtain a transesterified fat I.

<Manufacture of transesterified oil II>
An oil / fat composition comprising 90 parts by mass of high oleic sunflower oil and 10 parts by mass of Hyelin rapeseed extremely hardened oil was subjected to a random transesterification reaction using sodium methylate as a catalyst, followed by bleaching (white clay 3%, 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) to obtain a transesterified oil II.

<Manufacture of transesterified oil III>
An oil / fat composition comprising 80 parts by mass of high oleic sunflower 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, followed by bleaching (white clay 3%, 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) to obtain transesterified oil III.

<Manufacture of transesterified oil IV>
An oil / fat composition comprising 70 parts by mass of high oleic sunflower oil and 30 parts by mass of Hyelin rapeseed extremely hardened oil was subjected to a random transesterification reaction using sodium methylate as a catalyst, followed by bleaching (white clay 3%, 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) to obtain a transesterified oil IV.

<Manufacture of transesterified oil and fat V>
Palm fraction soft oil having an iodine value of 60 was subjected to a random 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., 60 The transesterified oil V was obtained for 5 minutes under a reduced pressure of 5% steam blown and 0.4 kPa or less.

<Manufacture of transesterified oil VI>
Palm fraction soft oil having an iodine value of 55 was subjected to a random 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., 60 For 5 minutes and under reduced pressure of 0.4 kPa or less) to obtain a transesterified oil VI.

<Manufacture of transesterified oil and fat VII>
Bleaching (3% white clay) after subjecting an oil / fat mixture comprising 80 parts by mass of palm fraction soft oil having an iodine value of 55 and 20 parts by mass of Hyelsin rapeseed extremely hardened oil to a random transesterification reaction using sodium methylate as a catalyst. , 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 and fat VII.

<Production of transesterified oil VIII>
An oil / fat composition comprising 70 parts by mass of rapeseed oil and 30 parts by mass of Hyelin 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., 0.93 kPa). Under the following reduced pressure) and deodorization (250 ° C., 60 minutes, 5% steam blowing, under reduced pressure of 0.4 kPa or less), transesterified oil and fat VIII was obtained.

[Example 1]
The oil phase consisting of 25 parts by mass of transesterified fat I, 75 parts by mass of transesterified fat VI, 0.01 parts by mass of antioxidant (vitamin E) and 0.1 parts by mass of lecithin is heated and dissolved at 65 ° C. and then rapidly cooled. An oil composition A for composite confectionery having plasticity was obtained. (BO2 content in oil and fat composition A: 3.1% by mass)

[Example 2]
Oil phase comprising 33 parts by mass of transesterified oil / fat II, 45 parts by mass of transesterified oil / fat VI, 22 parts by mass of transesterified oil / fat VII, 0.01 part by mass of antioxidant (vitamin E) and 0.1 part by mass of lecithin. Was heated and dissolved at 65 ° C., and then rapidly cooled and plasticized to obtain an oil / fat composition B for composite confectionery having plasticity. (BO2 content in oil and fat composition B: 3.3% by mass)

Example 3
Oil phase consisting of 32 parts by mass of transesterified oil and fat III, 45 parts by mass of transesterified oil and fat VI, 23 parts by mass of transesterified oil and fat VII, 0.01 part by mass of antioxidant (vitamin E) and 0.1 part by mass of lecithin Was heated and melted at 65 ° C., and then rapidly cooled and plasticized to obtain an oil / fat composition C for composite confectionery having plasticity. (BO2 content in oil and fat composition C: 4.5% by mass)

Example 4
An oil phase comprising 40 parts by mass of transesterified oil and fat IV, 30 parts by mass of transesterified oil and fat VI, 30 parts by mass of transesterified oil and fat VII, 0.01 part by mass of antioxidant (vitamin E) and 0.1 part by mass of lecithin. Was heated and dissolved at 65 ° C., and then rapidly cooled and plasticized to obtain a composite confectionery fat composition D having plasticity. (BO2 content in oil and fat composition D: 6.3% by mass)

Example 5
Oil phase consisting of 45 parts by mass of transesterified oil and fat IV, 35 parts by mass of transesterified oil and fat VI, 20 parts by mass of transesterified oil and fat VII, 0.01 part by mass of antioxidant (vitamin E) and 0.1 part by mass of lecithin Was heated and melted at 65 ° C. and then rapidly cooled and plasticized to obtain an oil / fat composition E for composite confectionery having plasticity. (BO2 content in oil and fat composition E: 6.8% by mass)

Example 6
An oil phase comprising 35 parts by mass of transesterified oil and fat IV, 20 parts by mass of transesterified oil and fat V, 45 parts by mass of transesterified oil and fat VII, 0.01 part by mass of antioxidant (vitamin E) and 0.1 part by mass of lecithin. Was heated and dissolved at 65 ° C., and then rapidly cooled and plasticized to obtain an oil / fat composition F for composite confectionery having plasticity. (BO2 content in oil and fat composition F: 6.0% by mass)

Example 7
An oil phase comprising 37 parts by mass of transesterified oil and fat IV, 25 parts by mass of transesterified oil and fat V, 38 parts by mass of transesterified oil and fat VII, 0.01 part by mass of antioxidant (vitamin E) and 0.1 part by mass of lecithin Was heated and melted at 65 ° C., and then rapidly cooled and plasticized to obtain an oil / fat composition G for composite confectionery having plasticity. (BO2 content in oil and fat composition G: 6.1% by mass)

Example 8
An oil phase composed of 40 parts by mass of transesterified oil / fat IV, 38 parts by mass of transesterified oil / fat VII, 22 parts by mass of palm oil, 0.01 part by mass of antioxidant (vitamin E) and 0.1 part by mass of lecithin 65 After heat-dissolving at 0 ° C., rapid cooling plasticization was performed to obtain a composite confectionery fat composition H having plasticity. (BO2 content in oil and fat composition H: 6.5% by mass)

Example 9
The oil phase consisting of 32 parts by mass of transesterified oil IV, 68 parts by mass of transesterified oil VI, 0.01 parts by mass of antioxidant (vitamin E) and 0.1 parts by mass of lecithin is heated and dissolved at 65 ° C. and then rapidly cooled. It was plasticized to obtain an oil / fat composition I for composite confectionery having plasticity. (BO2 content in oil and fat composition I: 4.4% by mass)

Example 10
An oil phase comprising 13 parts by mass of transesterified oil and fat IV, 42 parts by mass of transesterified oil and fat V, 45 parts by mass of transesterified oil and fat VII, 0.01 part by mass of antioxidant (vitamin E) and 0.1 part by mass of lecithin. Was heated and melted at 65 ° C. and then rapidly cooled and plasticized to obtain an oil composition J for composite confectionery having plasticity. (BO2 content in oil composition J: 3.0% by mass)

[Comparative Example 1]
An oil phase composed of 20 parts by mass of transesterified oil and fat V, 50 parts by mass of transesterified oil and fat VII, 30 parts by mass of rapeseed oil, 0.01 part by mass of antioxidant (vitamin E) and 0.1 part by mass of lecithin is 65 ° C. After heat-dissolving in, it was rapidly cooled and plasticized to obtain a plastic oil composition K. (BO2 content in oil and fat composition K: 1.4% by mass)

[Comparative Example 2]
70 parts by mass of transesterified oil and fat VI, 30 parts by mass of rapeseed oil, 0.01 parts by mass of antioxidant (vitamin E) and 0.1 parts by mass of lecithin are heated and dissolved at 65 ° C. and then rapidly plasticized. An oil and fat composition L having plasticity was obtained. (BO2 content in oil and fat composition L: 0% by mass)

[Comparative Example 3]
70 mass parts of palm oil, 30 mass parts of rapeseed oil, 0.01 mass part of antioxidant (vitamin E) and 0.1 mass part of lecithin are heated and dissolved at 65 ° C., then rapidly cooled and plasticized. The oil-fat composition M which has was obtained.
(BO2 content in oil and fat composition M: 0% by mass)

[Comparative Example 4]
An oil phase comprising 30 parts by mass of transesterified oil and fat VIII, 20 parts by mass of transesterified oil and fat V, 50 parts by mass of transesterified oil and fat VII, 0.01 part by mass of antioxidant (vitamin E) and 0.1 part by mass of lecithin. Was heated and melted at 65 ° C., and then rapidly cooled and plasticized to obtain an oil and fat composition N having plasticity. (BO2 content in oil and fat composition N: 4.3% by mass)

<Manufacture and evaluation of chocolate coated cookies>
Using the obtained fat and oil compositions A to J for composite confectionery and the fat and oil compositions K to N as comparative examples, a chocolate coating cookie was produced by the following production method, and various evaluations and tests described below were performed. The results are shown in Table 2.

(Method for manufacturing chocolate coated cookies)
45 parts by mass of an oil / fat composition (any of the above-described oil / fat compositions A to N) 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 to obtain a wire cut cookie dough. The obtained cookie dough 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 wire cut cookies A to N (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, dissolution, roll application, and conching treatment are performed according to a conventional method to obtain a temper type chocolate. It was.
Subsequently, the tempered chocolate was enrobed and bonded to each of the above-mentioned wire cut cookies A to N, and chocolate coated cookies A to N (English letters correspond to the oil composition used) were produced.

(Evaluation of workability and stiffness during creaming)
During the production of the chocolate coated cookie, the workability and stiffness during creaming of the fat composition and the white sucrose were evaluated in four stages according to the following evaluation criteria.
-Evaluation criteria A: When creamed, it is very firm and does not sag.
◯: When creamed, the stiffness is good and there is almost no sagging.
(Triangle | delta): When creaming, it is a little tattered, or the stiffness is weak, and sagging occurs a little.
X: When creamed, it is not tattered, or the stiffness is very weak and dripping occurs.

(Storage stability test)
The obtained chocolate coated cookie was stored at 25 ° C., and the following evaluation was made on the whitening of the cookie part and the bloom of the coated chocolate part at each stage after 14 days, 28 days, 60 days, 120 days, and 180 days after the start of storage. Evaluation was made in four stages according to the standard.

-Whitening evaluation criteria for the cookie part ◎: No whitening 〇: There is some color unevenness on the surface △: Some whitening ×: There is whitening ・ Bloom evaluation criteria for the chocolate part ◎: No bloom ○: Somewhat glossy △: Some bloom ×: Bloom

Further, only at the stage 14 days after the start of storage at 25 ° C., the cookie portion was subjected to sensory evaluation in four stages according to the following evaluation criteria by 10 panelists.
・ Criteria for evaluating the cookie portion: 4 points
3 points ... Mouth is good.
2 points ... The mouth is a little bad.
1 point ... Bad mouth.
The total score of 10 panelists was set as the evaluation score, and in Table 2, the evaluation score was indicated as 32 to 40 points, 、 ２, 23 to 31 points as １４, 14 to 22 points as Δ, and 13 points or less as ×.

(Oil transfer)
The obtained chocolate coating cookie was stored at 25 ° C., and after 30 days and 60 days from the start of storage, the oil content of the cookie portion of the chocolate coating cookie was measured using SMART System 5 (manufactured by CEM Japan). The oil transfer rate was determined by the following equation.
[(A−B) / A] × 100 (%)
(A: Cookie oil immediately after manufacture, B: Cookie oil after storage)
In Table 2, the oil transfer rate is shown as-, 30-35% or less, 30-35% as ±, 35-45% as +, and 45% or more as ++. It shows that there is much transfer of the oil content from the cookie to chocolate in a chocolate cookie, so that an oil content transfer rate is high.

Claims (5)

Oil composition for composite confectionery containing the following transesterified oil (I).
Transesterified oil and fat (I): As a fatty acid residue constituting triglyceride, 45 to 80% by mass of oleic acid residue, 3 to 30% by mass of saturated fatty acid residue having 20 to 22 carbon atoms, and oleic acid residue Random transesterified oil and fat containing linoleic acid residues in an amount of 0.01 to 0.25 parts by mass with respect to 1 part by mass Furthermore, the oil-fat composition for composite confectionery of Claim 1 containing the following transesterified oil-fat (II).
Transesterified oil and fat (II): As fatty acid residues constituting triglycerides, oleic acid residues are 5 to 44 mass%, fatty acid residues containing 16 to 18 carbon atoms including oleic acid are 60 to 97 mass%, and carbon number 20 Random transesterified fat and oil containing 3 to 30% by mass of saturated fatty acid residue of ˜22 and having an iodine value of 53 or less   The composite confectionery according to claim 1 or 2, wherein the solid fat content (SFC) of the transesterified fat (I) is 5-35% at 10 ° C, 1-20% at 20 ° C, and 1-15% at 30 ° C. Oil and fat composition.   The composite confectionery manufactured using the oil-fat composition for composite confectionery as described in any one of Claims 1-3.   The whitening suppression method of composite confectionery using the oil-fat composition for composite confectionery as described in any one of Claims 1-3.