JP2017216894A - Oil and fat composition for kneading into baked sweets - Google Patents

Oil and fat composition for kneading into baked sweets Download PDF

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JP2017216894A
JP2017216894A JP2016111712A JP2016111712A JP2017216894A JP 2017216894 A JP2017216894 A JP 2017216894A JP 2016111712 A JP2016111712 A JP 2016111712A JP 2016111712 A JP2016111712 A JP 2016111712A JP 2017216894 A JP2017216894 A JP 2017216894A
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oil
fat
mass
baked confectionery
melting point
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恵 吉澤
Megumi Yoshizawa
恵 吉澤
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Adeka Corp
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Abstract

PROBLEM TO BE SOLVED: To provide baked sweets that really melt in the mouth and have a reduced oily feeling.SOLUTION: The present invention provides an oil and fat composition for kneading into baked sweets, the oil and fat composition having an oil content of 70-100 mass%. The oil and fat composition contains, in the oil content, 70 mass% or more of a low melting point part resulting from fractionating palm oil and/or oils and fats obtained by further treating the low melting point part resulting from fractionating palm oil (oils and fats A).SELECTED DRAWING: None

Description

本発明は、焼菓子練り込み用油脂組成物に関する。   The present invention relates to an oil and fat composition for kneading baked confectionery.

クッキー、ビスケット等の焼菓子は、小麦粉等の穀粉類に油脂、砂糖、卵、香料等の原料からなる生地を焼成したものであり、子供から大人まで幅広く親しまれている。焼き菓子に使用される原料のうち、油脂は口どけや食感を左右するものとして、重要な役割を担っている。特に、焼菓子の特徴であるサクサクとした歯切れの良い食感は、油脂が小麦粉のグルテン形成を妨げて生地をもろく仕上げる特性(ショートニング性)を利用しているため、一定量の油脂が必要不可欠である。一方、焼菓子の風味は卵や香料、ナッツやチョコレートといった副原料が大きな役割を担っている。油脂自体にも風味があるものの、副原料素材の風味を生かすためには油脂自体の風味や油性感が感じられない方がよい場合が多い。そのため、焼菓子に良好な口どけを付与しつつ、油性感の少ない、他の原料由来の風味を生かすことのできる練り込み油脂が求められていた。   Cookies, biscuits and other baked confectionery are made by baking dough made of raw materials such as fats and oils, sugar, eggs and fragrances on flours such as wheat flour, and are widely loved by children and adults. Of the ingredients used in baked goods, fats and oils play an important role as they affect the mouthfeel and texture. In particular, the crisp and crisp texture that is characteristic of baked confectionery uses the characteristic that fats and oils prevent the formation of gluten in flour and make the dough brittle (shortening properties), so a certain amount of fats and oils is indispensable. It is. On the other hand, the flavor of baked confectionery is played by a large amount of auxiliary ingredients such as eggs, flavors, nuts and chocolate. Although the fats and oils themselves have a flavor, it is often better not to feel the flavor and oily feeling of the fats and oils in order to make use of the flavor of the auxiliary raw material. Therefore, there has been a demand for kneaded fats and oils that can impart a good mouthfeel to the baked confectionery and can make use of the flavor derived from other raw materials with less oiliness.

油性感を軽減する発明として(特許文献1)には、常温で液体の組成物に対しては常温で、常温で半固状または固状の組成物に対しては、上昇融点+10℃の温度で測定する接触角が、組成物と同程度の上昇融点の油脂と対比して、接触角が0.7倍以下に低下させる乳化剤を添加してなる油脂組成物が加工・焼成した製品表面に直接接触されてなる焼き菓子類製品について開示されている。しかし、この発明は焼菓子表面に接触させる油脂の油性感を抑えるものであり、焼菓子中の油脂由来の油性感を改善するものではない。   As an invention for reducing the oily feeling (Patent Document 1), a temperature of room temperature for a composition that is liquid at room temperature, and a temperature of a rising melting point + 10 ° C. for a composition that is semi-solid or solid at room temperature. Compared with fats and oils whose melting point is about the same as that of the composition, the oil and fat composition to which the contact angle is reduced to 0.7 times or less is added to the processed and fired product surface. A baked confectionery product that is in direct contact is disclosed. However, this invention suppresses the oily feeling of the fats and oils brought into contact with the surface of the baked confectionery, and does not improve the oily feeling derived from the fats and oils in the baked confectionery.

特開2005−328739号公報JP 2005-328739 A

よって本発明の目的は、口どけが良く、油性感が抑えられた焼菓子を提供することにある。   Accordingly, an object of the present invention is to provide a baked confectionery that has a good mouthfeel and a reduced oily feeling.

本発明者は上記課題を解決すべく種々検討した結果、油分が70〜100質量%の油脂組成物であって、パーム油を分別して得られた低融点部及び/又はパーム油を分別して得られる低融点部をさらに処理して得られた油脂(油脂A)を、油分中に70質量%以上含有する焼菓子練り込み用油脂組成物を使用すると上記課題を解決できることを知見した。本発明は上記知見に基づくものである。   As a result of various studies to solve the above problems, the present inventor is an oil and fat composition having an oil content of 70 to 100% by mass, which is obtained by fractionating a low melting point part and / or palm oil obtained by fractionating palm oil. It has been found that the above-mentioned problems can be solved by using a fat and oil composition for kneading baked confectionery containing 70% by mass or more of the oil and fat (oil and fat A) obtained by further processing the low melting point portion to be obtained. The present invention is based on the above findings.

すなわち、本発明は油分が70〜100質量%の油脂組成物であって、パーム油を分別して得られた低融点部及び/又はパーム油を分別して得られる低融点部をさらに処理して得られた油脂(油脂A)を、油分中に70質量%以上含有することを特徴とする焼菓子練り込み用油脂組成物に関するものである。   That is, this invention is an oil-fat composition whose oil content is 70-100 mass%, Comprising: The low melting-point part obtained by fractionating palm oil and / or the low melting-point part obtained by fractionating palm oil are obtained by further processing. The present invention relates to an oil / fat composition for kneading baked confectionery, characterized by containing 70% by mass or more of the obtained oil / fat (oil / fat A) in the oil.

本発明の焼菓子練り込み用油脂組成物によれば、口どけが良く、油性感が抑えられた焼菓子を得ることができる。   According to the fat and oil composition for kneading baked confectionery of the present invention, it is possible to obtain a baked confectionery with a good mouthfeel and a reduced oily feeling.

以下、本発明の焼菓子練り込み用油脂組成物について好ましい実施形態に基づき詳細に説明する。
本発明の焼菓子練り込み用油脂組成物は、パーム油を分別して得られた低融点部及び/又はパーム油を分別して得られた低融点部をさらに処理して得られた油脂(以下、本発明において「パーム油を分別して得られた低融点部及び/又はパーム油を分別して得られる低融点部をさらに処理して得られた油脂」を油脂(A)という場合もある)を、油分中に70質量%以上含有するものである。
Hereinafter, the oil and fat composition for kneading baked confectionery of the present invention will be described in detail based on preferred embodiments.
The fat and oil composition for kneading confectionery of the present invention is a fat and oil obtained by further processing a low melting point portion obtained by fractionating palm oil and / or a low melting point portion obtained by fractionating palm oil (hereinafter, In the present invention, the “fat obtained by further processing the low melting point part obtained by fractionating palm oil and / or the low melting point part obtained by fractionating palm oil” may be referred to as fat (A)). The oil content is 70% by mass or more.

パーム油には様々なトリグリセリドが含まれており、常温で固体状の成分と液状の成分の混合物である。そのため、分別処理により高融点部と低融点部に分けることで、特徴に応じた成分に分けることができる。慣用的に高融点部はステアリン、低融点部はオレインと呼ばれている。
上記分別処理の方法は、特に限定されないが、アセトン分別やヘキサン分別等の溶剤分別、ドライ分別等の無溶剤分別、乳化分別等により行なうことができ、特に、ドライ分別により経済的に行なうことができる。
Palm oil contains various triglycerides and is a mixture of a solid component and a liquid component at room temperature. Therefore, it can divide into the component according to the characteristic by dividing into a high melting point part and a low melting point part by a classification process. Conventionally, the high melting point is called stearin and the low melting point is called olein.
The method of fractionation is not particularly limited, but can be performed by solvent fractionation such as acetone fractionation or hexane fractionation, solvent-free fractionation such as dry fractionation, emulsification fractionation, etc., and particularly economically by dry fractionation. it can.

本発明においては、上記のように得られたパーム油の低融点部そのもののほか、パーム油の低融点部をさらに処理して得られた油脂を油脂(A)として含有することができる。
ここでいう「処理」とは、分別処理、エステル交換から選択される一又は二種の処理を施すことを意味する。分別処理は上記パーム油の分別と同様である。
In this invention, the fats and oils obtained by further processing the low melting-point part of palm oil other than the low melting-point part of palm oil obtained as mentioned above can be contained as fats and oils (A).
Here, “treatment” means that one or two kinds of treatment selected from fractionation treatment and transesterification are performed. The fractionation process is the same as that for palm oil.

上記エステル交換は、ランダムエステル交換でも位置特異的エステル交換でもよいが、ランダムエステル交換反応の方が好ましい。
該エステル交換の方法は、化学的触媒による方法でも、酵素による方法でもよい。
上記化学的触媒としては、例えば、ナトリウムメチラート等のアルカリ金属系触媒が挙げられ、また、上記酵素としては、例えば、アルカリゲネス(Alcaligenes)属、リゾープス(Rhizopus)属、アスペルギルス(Aspergillus)属、ムコール(Mucor)属、ペニシリウム(Penicillium)属等に由来するリパーゼが挙げられる。尚、該リパーゼは、イオン交換樹脂或いはケイ藻土及びセラミック等の担体に固定化して、固定化リパーゼとして用いることもできるし、粉末の形態で用いることもできる。
The transesterification may be random transesterification or position-specific transesterification, but random transesterification is preferred.
The transesterification method may be a chemical catalyst method or an enzyme method.
Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme include the genus Alcaligenes, the genus Rhizopus, the genus Aspergillus, and the mucor. Lipases derived from the genus (Mucor), the genus Penicillium, and the like can be mentioned. 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.

上記油脂(A)に該当する油脂として、上記パーム油を分別して得られた低融点部及び/又はパーム油を分別して得られる低融点部をさらに処理して得られた油脂の中から、いずれかを単独で用いることもでき、又は二種以上を組み合わせて用いることもできる。   As fats and oils corresponding to the fats and oils (A), from among the fats and oils obtained by further processing a low melting point part obtained by fractionating the palm oil and / or a low melting point part obtained by fractionating palm oil, These can be used singly or in combination of two or more.

本発明の焼菓子練り込み用油脂組成物における上記油脂(A)の含有量は、油分基準で70質量%以上であることが好ましく、72〜98質量%であることがより好ましく、75〜95質量%であることがさらに好ましい。   The content of the oil (A) in the oil composition for kneading confectionery of the present invention is preferably 70% by mass or more, more preferably 72-98% by mass, and 75-95 based on the oil content. More preferably, it is mass%.

本発明の焼菓子練り込み用油脂組成物は、上記油脂(A)として、油脂(A)基準でランダムエステル交換油脂を50質量%以上含有するのが好ましく、60質量%以上含有するのがより好ましく、70質量%以上含有するのがさらに好ましい。
油脂(A)基準でランダムエステル交換油脂を50質量%以上含有することで、より油性感を抑えたものとすることができる。
The fat and oil composition for kneading confectionery of the present invention preferably contains 50% by mass or more, and more preferably 60% by mass or more of the random transesterified oil and fat based on the fat and oil (A) as the fat and oil (A). The content is preferably 70% by mass or more.
By containing 50% by mass or more of the random transesterified oil and fat on the basis of the oil and fat (A), the oily feeling can be further suppressed.

本発明の焼菓子練り込み用油脂組成物は、上記油脂(A)に加え、パーム油を焼菓子練り込み用油脂組成物基準で1〜30質量%含有するのが好ましく、3〜25質量%がより好ましく、5〜20質量%がさらに好ましい。パーム油を一定量含有することにより、焼菓子製造時のクリーミング性が良好なものとなり、最終的に得られる焼菓子の口どけをより良好なものとすることができる。   The fat and oil composition for kneading confectionery of the present invention preferably contains 1 to 30% by mass of palm oil based on the fat and oil composition for kneading baked confectionery in addition to the above fat (A). Is more preferable, and 5-20 mass% is further more preferable. By containing a certain amount of palm oil, the creaming property at the time of baked confectionery production becomes good, and the mouthfeel of the baked confectionery finally obtained can be made better.

本発明の焼菓子練り込み用油脂組成物は、上記油脂(A)及びパーム油以外のその他の食用油脂を使用することができる。その他の食用油脂としては、食用に適する油脂であればよく、例えば大豆油、ナタネ油、ハイエルシン菜種油、米油、綿実油、ヒマワリ油、ハイオレイックヒマワリ油、サフラワー油、キャノーラ油、コーン油、パーム核油、ヤシ油、乳脂、牛脂、豚脂、カカオ脂、魚油、鯨油等が挙げられ、さらに、これらの食用油脂に水素添加、分別、エステル交換等の物理的または化学的処理の1または2以上の処理を施した加工油脂を使用することもできる。本発明においては、これらの油脂は単独で用いることもでき、または2種以上を組み合わせて用いることもできる。   The fat and oil composition for kneading confectionery of the present invention can use other edible fats and oils other than the fat (A) and palm oil. Other edible oils and fats may be oils and fats 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, Palm kernel oil, coconut oil, milk fat, beef tallow, pork fat, cacao butter, fish oil, whale oil, etc. are further included. Furthermore, these edible fats and oils may be subjected to physical or chemical treatment such as hydrogenation, fractionation, transesterification, or the like. Processed oils and fats that have been subjected to two 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.

本発明の焼菓子練り込み用油脂組成物では、パーム油を分別して得られた高融点部の含有量が10質量%以下であることが好ましく、5質量%以下であることがより好ましい。パーム油を分別して得られた高融点部の含有量が10質量%を超えると、口どけが悪くなってしまう場合がある。   In the oil and fat composition for kneading baked confectionery of the present invention, the content of the high melting point part obtained by fractionating palm oil is preferably 10% by mass or less, and more preferably 5% by mass or less. If the content of the high melting point part obtained by fractionating palm oil exceeds 10% by mass, the mouth-feeling may be deteriorated.

本発明の焼菓子練り込み用油脂組成物に含まれる油分含量は、下記その他の成分に含有される油脂分も含め、70〜100質量%、好ましくは75〜100質量%である。焼菓子練り込み用油脂組成物に含まれる油分含量が70質量%より少ないと、焼菓子生地の配合が大きく制約を受ける場合がある。   The oil content contained in the fat and oil composition for kneading confectionery of the present invention is 70 to 100% by mass, preferably 75 to 100% by mass, including the oil and fat contained in the following other components. When the oil content contained in the oil composition for kneading baked confectionery is less than 70% by mass, blending of the baked confectionery dough may be greatly restricted.

本発明の焼菓子練り込み用油脂組成物には、その他の成分を含有させることができる。
その他の成分としては、例えば、水、乳化剤、増粘安定剤、食塩や塩化カリウム等の塩味剤、クエン酸、酢酸、乳酸、グルコン酸等の酸味料、糖類や糖アルコール類、ステビア、アスパルテーム等の甘味料、β−カロチン、カラメル、紅麹色素等の着色料、トコフェロール、茶抽出物等の酸化防止剤、小麦蛋白や大豆蛋白等の植物蛋白、卵及び各種卵加工品、着香料、乳製品、調味料、pH調整剤、食品保存料、日持ち向上剤、果実、果汁、コーヒー、ナッツペースト、香辛料、カカオマス、ココアパウダー、穀類、豆類、野菜類、肉類、魚介類等の食品素材や食品添加物が挙げられる。
The fat and oil composition for kneading baked 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, seafood An additive is mentioned.

上記の乳化剤として、例えばグリセリン脂肪酸エステル、グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリン酒石酸脂肪酸エステル、グリセリンクエン酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ショ糖酢酸イソ酪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、プロピレングリコール脂肪酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム及びポリオキシエチレンソルビタンモノグリセリド等の合成乳化剤や、例えば大豆レシチン、卵黄レシチン、大豆リゾレシチン、卵黄リゾレシチン、酵素処理卵黄、サポニン、植物ステロール類、乳脂肪球皮膜等の天然乳化成分が挙げられる。   Examples of the 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.

本発明の焼菓子練り込み用油脂組成物では、これらの中から選ばれた1種又は2種以上を使用することができる。上記乳化剤の中でも、モノグリセリンモノ脂肪酸エステルを含有することが好ましく、モノグリセリンモノ不飽和脂肪酸エステルを含有することがより好ましい。
上記合成乳化剤及び又は天然乳化成分の配合量は、特に制限はないが、本発明の焼菓子練り込み用油脂組成物中、油脂組成物基準で好ましくは0.01〜3%、さらに好ましくは0.1〜1.5%である。
In the oil and fat composition for kneading baked confectionery of the present invention, one or more selected from these can be used. Among the above-mentioned emulsifiers, it is preferable to contain a monoglycerin monofatty acid ester, and it is more preferable to contain a monoglycerin monounsaturated fatty acid ester.
The blending amount of the synthetic emulsifier and / or the natural emulsifying component is not particularly limited, but is preferably 0.01 to 3%, more preferably 0 based on the fat and oil composition in the fat and oil composition for kneading baked confectionery of the present invention. 0.1-1.5%.

上記増粘安定剤としては、グアーガム、ローカストビーンガム、カラギーナン、アラビアガム、アルギン酸類、ペクチン、キサンタンガム、プルラン、タマリンドシードガム、サイリウムシードガム、結晶セルロース、カルボキシメチルセルロース、メチルセルロース、寒天、グルコマンナン、ゼラチン、澱粉、化工澱粉等が挙げられ、これらの中から選ばれた1種又は2種以上を用いることができる。   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.

本発明の焼菓子練り込み用油脂組成物は、可塑性を有することが好ましい。
また水相を含有するマーガリンタイプでも水相を含有しないショートニングタイプでもどちらでもよいが、水分が25質量%以下が好ましく、20質量%以下がより好ましい。また乳化物である場合には、その乳化形態は、油中水型、及び二重乳化型のいずれでも構わない。
The oil / fat composition for kneading baked 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 25% by mass or less, more preferably 20% 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.

本発明の焼菓子練り込み用油脂組成物は、油相のSFCが、好ましくは10℃で20〜60%、20℃で10〜40%、さらに好ましくは10℃で20〜50%、20℃で10〜30%となるように調整するのがよい。SFCが10℃で20%未満、又は20℃で10%未満であると、焼菓子練り込み用油脂組成物が軟らかいため、良好な物性が得られにくい。一方、SFCが10℃で60%を超える、又は20℃で40%を超えると、焼菓子練り込み用油脂組成物として硬すぎて使用しにくい。   In the oil composition for kneading 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 20 ° C, 20 ° C. It is good to adjust so that it may become 10 to 30%. If the SFC is less than 20% at 10 ° C. or less than 10% at 20 ° C., the oil composition for kneading baked confectionery is soft, and good physical properties are difficult to obtain. On the other hand, if the SFC exceeds 60% at 10 ° C. or exceeds 40% at 20 ° C., it is too hard to use as a baked confectionery fat composition.

本発明の焼菓子練り込み用油脂組成物は、上記油脂(A)を含有する油相を溶解した後、必要に応じ水相を添加して乳化したのち、冷却し、結晶化させることにより製造される。
詳しくは、本発明の焼菓子練り込み用油脂組成物は、上記油脂(A)を好ましくは油相中の油分基準で70〜100質量%となりうる量で、必要に応じてパーム油及びその他の油脂を添加し油相を調製する。そしてこの油相を加熱溶解し、必要により、水にその他の成分を添加した水相を調製し、油相に添加し、乳化する。
なお、本発明において油分とはトリグリセリドを表すものとし、油相とは油分の他、油溶性の成分もあわせたものとする。
The oil composition for kneading confectionery of the present invention is produced by dissolving the oil phase containing the oil (A) and emulsifying it by adding an aqueous phase as necessary, followed by cooling and crystallization. Is done.
Specifically, in the fat and oil composition for kneading confectionery of the present invention, the fat (A) is preferably an amount that can be 70 to 100% by mass based on the oil content in the oil phase, and palm oil and other oils as necessary. Add 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.
In the present invention, the oil component represents triglyceride, and the oil phase includes an oil-soluble component in addition to the oil component.

そして、次に殺菌処理するのが望ましい。殺菌方法は、タンクでのバッチ式でも、プレート型熱交換機や掻き取り式熱交換機を用いた連続式でも構わない。次に、冷却し、必要により可塑化する。本発明において、冷却条件は好ましくは−0.5℃/分以上、さらに好ましくは−5℃/分以上とする。
冷却に用いる機器としては、密閉型連続式チューブ冷却機、例えばボテーター、コンビネーター、パーフェクター等のマーガリン製造機やプレート型熱交換機等が挙げられ、また、開放型のダイアクーラーとコンプレクターの組み合わせ等が挙げられる。
また、本発明の焼菓子練り込み用油脂組成物を製造する際のいずれかの製造工程で、窒素、空気等を含気させても、させなくても構わない。
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, it does not matter whether nitrogen, air, or the like is contained in any of the production steps when producing the oil composition for kneading baked confectionery of the present invention.

次に、本発明の焼菓子生地について述べる。
本発明の焼菓子生地は、本発明の焼菓子練り込み用油脂組成物を含有する焼き菓子生地である。
上記焼き菓子生地としては、例えば、スナックカステラ生地、バターケーキ生地、サンドケーキ生地、ビスケット生地、クッキー生地、クラッカー生地、サブレ生地、マカロン生地等が挙げられる。
Next, the baked confectionery dough of the present invention will be described.
The baked confectionery dough of the present invention is a baked confectionery dough containing the oil composition for kneading baked confectionery of the present invention.
Examples of the baked confectionery dough include snack castella dough, butter cake dough, sand cake dough, biscuit dough, cookie dough, cracker dough, sable dough, and macaroon dough.

焼き菓子生地の製造方法としては、一般的な焼き菓子生地の製造方法と同様であり、例えば、本発明の焼菓子練り込み用油脂組成物に糖類を加えてクリーミングし、ここに、卵類、乳等を配合して混合後、小麦粉を軽く混合して製造されるシュガーバッター法や、本発明の焼菓子練り込み用油脂組成物に小麦粉を加えてクリーミングし、ここに、糖類、卵類、乳等を配合、混合して製造されるフラワーバッター法、あるいは、オールインミックス法、卵白別立て法等によって得ることができる。   The method for producing the baked confectionery dough is the same as the method for producing a general baked confectionery dough, for example, adding sugars to the oil composition for kneading baked confectionery of the present invention and creaming, After blending and mixing milk etc., the sugar batter method produced by lightly mixing flour and creaming by adding wheat flour to the oil composition for kneading baked confectionery of the present invention, sugars, eggs, It can be obtained by the flower batter method produced by blending and mixing milk or the like, the all-in-mix method, the egg white separate method, or the like.

これらの上記焼き菓子生地における本発明の焼菓子練り込み用油脂組成物の使用量は、一般的なショートニングやマーガリンを使用する場合と同様であり、従来使用していたショートニングやマーガリンの一部又は全部、好ましくは全部を、本発明の焼菓子練り込み用油脂組成物に置き換えることができる。すなわち、本発明の焼菓子練り込み用油脂組成物の使用量は、焼き菓子生地中の好ましくは1〜60%、より好ましくは5〜50%である。   The use amount of the oil composition for kneading baked confectionery of the present invention in these baked confectionery dough is the same as the case of using general shortening or margarine, or a part of the conventionally used shortening or margarine or All, preferably all, can be replaced with the oil composition for kneading baked confectionery of the present invention. That is, the amount of the oil composition for kneading confectionery of the present invention is preferably 1 to 60%, more preferably 5 to 50% in the baked confectionery dough.

最後に、本発明の焼菓子について述べる。
本発明の焼菓子は、本発明の焼菓子生地が焼成されることにより得られるものである。
上記焼菓子としては、例えば、スナックカステラ、バターケーキ、サンドケーキ、ビスケット、クッキー、クラッカー、サブレ、マカロン等が挙げられる。中でも、本発明の焼菓子は、焼成後の水分が0.01〜10質量%となる焼菓子であることが好ましく、より好ましくは0.1〜8質量%、さらに好ましくは0.5〜5質量%である。
Finally, the baked confectionery of the present invention will be described.
The baked confectionery of the present invention is obtained by baking the baked confectionery dough of the present invention.
Examples of the baked confectionery include snack castella, butter cake, sand cake, biscuits, cookies, crackers, sables, and macaroons. Especially, it is preferable that the baked confectionery of this invention is a baked confectionery from which the water | moisture content after baking will be 0.01-10 mass%, More preferably, it is 0.1-8 mass%, More preferably, it is 0.5-5. % By mass.

以下、本発明を実施例により更に詳細に説明するが、本発明は、これらの実施例により何ら制限されるものではない。   EXAMPLES Hereinafter, although an Example demonstrates this invention still in detail, this invention is not restrict | limited at all by these Examples.

エステル交換油脂の製造
<エステル交換油脂Iの製造>
パーム油を分別して得られた低融点部であるヨウ素価55のパーム分別軟部油(パームオレイン)を、ナトリウムメチラートを触媒として、非選択的エステル交換反応を行なった後、漂白(白土3%、85℃、0.93kPa以下の減圧下)、脱臭(250℃、60分間、水蒸気吹き込み量5%、0.4kPa以下の減圧下)を行ない、エステル交換油脂Iを得た。
Manufacture of transesterified oil and fat <Manufacture of transesterified fat and oil I>
A non-selective transesterification reaction was performed on palm fraction soft oil (palm olein) having an iodine value of 55, which is a low melting point obtained by fractionating palm oil, 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 fat I.

<エステル交換油脂IIの製造>
パーム油を分別して得られる低融点部をさらに分別して得られた低融点部である、ヨウ素価60のパームスーパーオレインを、ナトリウムメチラートを触媒として、非選択的エステル交換反応を行なった後、漂白(白土3%、85℃、0.93kPa以下の減圧下)、脱臭(250℃、60分間、水蒸気吹き込み量5%、0.4kPa以下の減圧下)を行ない、エステル交換油脂IIを得た。
<Production of transesterified oil II>
Palm superolein having an iodine value of 60, which is a low melting point part obtained by further fractionating a low melting point part obtained by fractionating palm oil, is subjected to a non-selective transesterification reaction 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 transesterified oils and fats II .

〔実施例1〕
エステル交換油脂Iを95質量部、ヨウ素価60のパームスーパーオレインを5質量部からなる油相を65℃に加熱溶解後、急冷可塑化し、可塑性を有する焼菓子練り込み用油脂組成物Aを得た。(油脂Aに相当する油脂の含有量:100質量%、油脂Aのうち、ランダムエステル交換油脂の占める割合:95質量%、パーム油を分別して得られた高融点部の含有量:0質量%)
[Example 1]
An oil phase consisting of 95 parts by mass of transesterified oil and fat I and 5 parts by mass of palm super olein having an iodine value of 60 is heated and dissolved at 65 ° C., and then rapidly plasticized to obtain an oil / fat composition A for kneading confectionery having plasticity. It was. (The content of fats and oils corresponding to the fats and oils A: 100% by mass, of the fats and oils A, the proportion of random transesterified fats and oils: 95% by mass, the content of the high melting point part obtained by fractionating palm oil: 0% by mass )

〔実施例2〕
エステル交換油脂Iを85質量部、ヨウ素価60のパームスーパーオレインを15質量部からなる油相を65℃に加熱溶解後、急冷可塑化し、可塑性を有する焼菓子練り込み用油脂組成物Bを得た。(油脂Aに相当する油脂の含有量:100質量%、油脂Aのうち、ランダムエステル交換油脂の占める割合:85質量%、パーム油を分別して得られた高融点部の含有量:0質量%)
[Example 2]
An oil phase consisting of 85 parts by mass of transesterified oil / fat I and 15 parts by mass of palm super olein having an iodine value of 60 is heated and dissolved at 65 ° C., and then rapidly plasticized to obtain an oil / fat composition B for kneading baked confectionery having plasticity. It was. (The content of fats and oils corresponding to the fats and oils A: 100% by mass, of the fats and oils A, the proportion of the random transesterified fats and oils: 85% by mass, the content of the high melting point part obtained by fractionating palm oil: 0% by mass )

〔実施例3〕
エステル交換油脂IIを90質量部、パーム油を分別して得られる低融点部をさらに分別して得られた高融点部(PMF)を10質量部からなる油相を65℃に加熱溶解後、急冷可塑化し、可塑性を有する焼菓子練り込み用油脂組成物Cを得た。(油脂Aに相当する油脂の含有量:100質量%、油脂Aのうち、ランダムエステル交換油脂の占める割合:90質量%、パーム油を分別して得られた高融点部の含有量:0質量%)
Example 3
90 mass parts of transesterified oil and fat II, and a high melting point part (PMF) obtained by further fractionating a low melting point part obtained by fractionating palm oil, heat-dissolve an oil phase consisting of 10 parts by mass to 65 ° C., and then quench plasticization Thus, an oil and fat composition C for kneading baked confectionery having plasticity was obtained. (Content of fat / oil corresponding to fat / oil A: 100% by mass, proportion of fat / oil A occupied by random transesterified oil / fat: 90% by mass, content of high melting point part obtained by fractionating palm oil: 0% by mass )

〔実施例4〕
エステル交換油脂IIを50質量部、ヨウ素価60のパームスーパーオレインを20質量部、ヨウ素価55のパームオレインを30質量部からなる油相を65℃に加熱溶解後、急冷可塑化し、可塑性を有する焼菓子練り込み用油脂組成物Dを得た。(油脂Aに相当する油脂の含有量:100質量%、油脂Aのうち、ランダムエステル交換油脂の占める割合:50質量%、パーム油を分別して得られた高融点部の含有量:0質量%)
Example 4
An oil phase composed of 50 parts by mass of transesterified oil / fat II, 20 parts by mass of palm super olein having an iodine value of 60 and 30 parts by mass of palm olein having an iodine value of 55 is heated and dissolved at 65 ° C. and then rapidly cooled and plasticized to have plasticity. An oil and fat composition D for kneading baked confectionery was obtained. (The content of fats and oils corresponding to the fats and oils A: 100% by mass, of the fats and oils A, the proportion of the random transesterified fats and oils: 50% by mass, the content of the high melting point part obtained by fractionating palm oil: 0% by mass )

〔実施例5〕
エステル交換油脂IIを95質量部、ナタネ油を5質量部からなる油相を65℃に加熱溶解後、急冷可塑化し、可塑性を有する焼菓子練り込み用油脂組成物Eを得た。(油脂Aに相当する油脂の含有量:95質量%、油脂Aのうち、ランダムエステル交換油脂の占める割合:100質量%、パーム油を分別して得られた高融点部の含有量:0質量%)
Example 5
An oil phase consisting of 95 parts by mass of transesterified oil and fat II and 5 parts by mass of rapeseed oil was heated and dissolved at 65 ° C. and then rapidly plasticized to obtain an oil composition E for kneading confectionery having plasticity. (The content of fat and oil corresponding to fat and oil A: 95% by mass, of fat and oil A, the proportion of random transesterified fat and oil: 100% by mass, the content of the high melting point part obtained by fractionating palm oil: 0% by mass )

〔実施例6〕
エステル交換油脂IIを80質量部、パーム油を10質量部、パーム油を分別して得られる低融点部をさらに分別して得られた高融点部(PMF)を10質量部からなる油相を65℃に加熱溶解後、急冷可塑化し、可塑性を有する焼菓子練り込み用油脂組成物Fを得た。(油脂Aに相当する油脂の含有量:90質量%、油脂Aのうち、ランダムエステル交換油脂の占める割合:89質量%、パーム油を分別して得られた高融点部の含有量:0質量%)
Example 6
The oil phase consisting of 80 parts by mass of the transesterified oil II, 10 parts by mass of palm oil, and 10 parts by mass of the high melting point part (PMF) obtained by further fractionating the low melting point part obtained by fractionating palm oil is 65 ° C. After heat-dissolving, the mixture was rapidly cooled and plasticized to obtain an oil / fat composition F for kneading baked confectionery. (The content of fats and oils corresponding to the fats and oils A: 90% by mass, and the proportion of the random transesterified fats and oils in the fats and oils A: 89% by mass, and the content of the high melting point part obtained by fractionating palm oil: 0% by mass )

〔実施例7〕
エステル交換油脂IIを80質量部、パーム油を10質量部、パーム油を分別して得られる低融点部をさらに分別して得られた高融点部(PMF)を10質量部、モノグリセリンモノオレイン酸エステルを0.5質量部からなる油相を65℃に加熱溶解後、急冷可塑化し、可塑性を有する焼菓子練り込み用油脂組成物Gを得た。(油脂Aに相当する油脂の含有量:90質量%、油脂Aのうち、ランダムエステル交換油脂の占める割合:89質量%、パーム油を分別して得られた高融点部の含有量:0質量%)
Example 7
80 parts by mass of transesterified oil and fat II, 10 parts by mass of palm oil, 10 parts by mass of a high melting point part (PMF) obtained by further fractionating a low melting point part obtained by fractionating palm oil, monoglycerin monooleate After heating and dissolving an oil phase consisting of 0.5 parts by mass at 65 ° C., it was rapidly cooled and plasticized to obtain a fat and oil composition G for kneading baked confectionery having plasticity. (The content of fats and oils corresponding to the fats and oils A: 90% by mass, and the proportion of the random transesterified fats and oils in the fats and oils A: 89% by mass, and the content of the high melting point part obtained by fractionating palm oil: 0% by mass )

〔実施例8〕
エステル交換油脂Iを10質量部、エステル交換油脂IIを60質量部、パーム油を30質量部からなる油相を65℃に加熱溶解後、急冷可塑化し、可塑性を有する焼菓子練り込み用油脂組成物Hを得た。(油脂Aに相当する油脂の含有量:70質量%、油脂Aのうち、ランダムエステル交換油脂の占める割合:100質量%、パーム油を分別して得られた高融点部の含有量:0質量%)
Example 8
An oil composition comprising 10 parts by mass of transesterified oil / fat I, 60 parts by mass of transesterified oil / fat II, and 30 parts by mass of palm oil is heated and dissolved at 65 ° C., and then rapidly cooled and plasticized. Product H was obtained. (Content of fat and oil corresponding to fat and oil A: 70% by mass, of fat and oil A, ratio of random transesterified fat and oil: 100% by mass, content of high melting point part obtained by fractionating palm oil: 0% by mass )

〔実施例9〕
エステル交換油脂Iを15質量部、エステル交換油脂IIを65質量部、パーム油を20質量部からなる油相を65℃に加熱溶解後、急冷可塑化し、可塑性を有する焼菓子練り込み用油脂組成物Iを得た。(油脂Aに相当する油脂の含有量:80質量%、油脂Aのうち、ランダムエステル交換油脂の占める割合:100質量%、パーム油を分別して得られた高融点部の含有量:0質量%)
Example 9
An oil phase comprising 15 parts by mass of transesterified oil / fat I, 65 parts by mass of transesterified oil / fat II, and 20 parts by mass of palm oil is heated and dissolved at 65 ° C., and then rapidly cooled and plasticized, and has a plasticity. Product I was obtained. (Fat content corresponding to fat A: 80% by mass, of fat A, proportion of random transesterified fat: 100% by mass, content of high melting point part obtained by fractionating palm oil: 0% by mass )

〔実施例10〕
エステル交換油脂Iを15質量部、エステル交換油脂IIを70質量部、パーム油を15質量部からなる油相を65℃に加熱溶解後、急冷可塑化し、可塑性を有する焼菓子練り込み用油脂組成物Jを得た。(油脂Aに相当する油脂の含有量:85質量%、油脂Aのうち、ランダムエステル交換油脂の占める割合:100質量%、パーム油を分別して得られた高融点部の含有量:0質量%)
Example 10
An oil phase composed of 15 parts by mass of transesterified oil / fat I, 70 parts by mass of transesterified oil / fat II and 15 parts by mass of palm oil is heated and dissolved at 65 ° C., and then rapidly cooled and plasticized, and has a plasticity. Product J was obtained. (Content of fat / oil corresponding to fat / oil A: 85% by mass, proportion of fat / oil A occupied by random transesterified fat / oil: 100% by mass, content of high melting point part obtained by fractionating palm oil: 0% by mass )

〔実施例11〕
エステル交換油脂Iを5質量部、エステル交換油脂IIを95質量部からなる油相を65℃に加熱溶解後、急冷可塑化し、可塑性を有する焼菓子練り込み用油脂組成物Kを得た。(油脂Aに相当する油脂の含有量:100質量%、油脂Aのうち、ランダムエステル交換油脂の占める割合:100質量%、パーム油を分別して得られた高融点部の含有量:0質量%)
Example 11
An oil phase composed of 5 parts by mass of the transesterified oil and fat I and 95 parts by mass of the transesterified oil and fat II was heated and dissolved at 65 ° C. and then rapidly plasticized to obtain an oil / fat composition K for kneading baked confectionery having plasticity. (Content of fat and oil corresponding to fat and oil A: 100% by mass, of fat and oil A, proportion of random transesterified fat and oil: 100% by mass, content of high melting point part obtained by fractionating palm oil: 0% by mass )

〔実施例12〕
エステル交換油脂IIを95質量部、パーム油を5質量部からなる油相を65℃に加熱溶解後、急冷可塑化し、可塑性を有する焼菓子練り込み用油脂組成物Lを得た。(油脂Aに相当する油脂の含有量:95質量%、油脂Aのうち、ランダムエステル交換油脂の占める割合:100質量%、パーム油を分別して得られた高融点部の含有量:0質量%)
Example 12
An oil phase composed of 95 parts by mass of transesterified oil / fat II and 5 parts by mass of palm oil was heated and dissolved at 65 ° C., and then rapidly cooled and plasticized to obtain an oil / fat composition L for kneading confectionery having plasticity. (The content of fat and oil corresponding to fat and oil A: 95% by mass, of fat and oil A, the proportion of random transesterified fat and oil: 100% by mass, the content of the high melting point part obtained by fractionating palm oil: 0% by mass )

〔実施例13〕
エステル交換油脂Iを90質量部、ハイオレイックヒマワリ油10質量部からなる油相を65℃に加熱溶解後、急冷可塑化し、可塑性を有する焼菓子練り込み用油脂組成物Mを得た。(油脂Aに相当する油脂の含有量:90質量%、油脂Aのうち、ランダムエステル交換油脂の占める割合:100質量%、パーム油を分別して得られた高融点部の含有量:0質量%)
Example 13
An oil phase composed of 90 parts by mass of transesterified oil / fat I and 10 parts by mass of high oleic sunflower oil was heated and dissolved at 65 ° C., and then rapidly cooled and plasticized to obtain an oil / fat composition M for kneading baked confectionery having plasticity. (Oil content corresponding to fat A: 90% by mass, of fat A, the proportion of random transesterified oil: 100% by mass, content of high melting point part obtained by fractionating palm oil: 0% by mass )

〔実施例14〕
エステル交換油脂Iを5質量部、エステル交換油脂IIを85質量部、ハイオレイックヒマワリ油10質量部からなる油相を65℃に加熱溶解後、急冷可塑化し、可塑性を有する焼菓子練り込み用油脂組成物Nを得た。(油脂Aに相当する油脂の含有量:90質量%、油脂Aのうち、ランダムエステル交換油脂の占める割合:100質量%、パーム油を分別して得られた高融点部の含有量:0質量%)
Example 14
For heat-dissolving an oil phase consisting of 5 parts by mass of transesterified oil / fat I, 85 parts by mass of transesterified oil / fat II and 10 parts by mass of high oleic sunflower oil at 65 ° C. Oil composition N was obtained. (Oil content corresponding to fat A: 90% by mass, of fat A, the proportion of random transesterified oil: 100% by mass, content of high melting point part obtained by fractionating palm oil: 0% by mass )

〔比較例1〕
パーム油を70質量部、パーム油を分別して得られる高融点部を10質量部、ナタネ油を20質量部からなる油相を65℃に加熱溶解後、急冷可塑化し、比較例である可塑性を有する油脂組成物Oを得た。(油脂Aに相当する油脂の含有量:0質量%、パーム油を分別して得られた高融点部の含有量:10質量%)
[Comparative Example 1]
70 parts by mass of palm oil, 10 parts by mass of a high melting point part obtained by fractionating palm oil, and 20 parts by mass of rapeseed oil are heated and dissolved at 65 ° C., and then rapidly cooled and plasticized. The obtained oil and fat composition O was obtained. (Oil content corresponding to fat A: 0% by mass, content of high melting point part obtained by fractionating palm oil: 10% by mass)

〔比較例2〕
エステル交換油脂Iを20質量部、エステル交換油脂IIを20質量部、パーム油を50質量部、ナタネ油を10質量部からなる油相を65℃に加熱溶解後、急冷可塑化し、比較例である可塑性を有する油脂組成物Pを得た。(油脂Aに相当する油脂の含有量:40質量%、油脂Aのうち、ランダムエステル交換油脂の占める割合:100質量%、パーム油を分別して得られた高融点部の含有量:0質量%)
[Comparative Example 2]
An oil phase consisting of 20 parts by mass of transesterified oil and fat I, 20 parts by mass of transesterified oil and fat II, 50 parts by mass of palm oil, and 10 parts by mass of rapeseed oil was heated and dissolved at 65 ° C., and then rapidly cooled and plasticized. An oil or fat composition P having a certain plasticity was obtained. (Content of fat and oil corresponding to fat and oil A: 40% by mass, proportion of fat and oil A occupied by random transesterified fat and oil: 100% by mass, content of high melting point part obtained by fractionating palm oil: 0% by mass )

<クッキーの製造>
得られた油脂組成物A〜Pを用いて、次の配合及び製法によりワイヤーカットクッキーを製造した。
(配合)
薄力粉100質量部、砂糖40質量部、全卵(正味)15質量部、食塩1質量部、重炭安1質量部、重曹1質量部、水10質量部、油脂組成物A〜Pのいずれか55質量部
(製法)
卓上ミキサー(ケンウッドミキサー)に油脂組成物A〜Pのいずれか、及び砂糖を投入し、軽く混合した後、最高速で7分クリーミングした。次いで、あらかじめ全卵、水、食塩及び重炭安を混合した水相を少しづつ加えて攪拌・混合し、更に薄力粉及び重曹を加えた後、低速で1分混合してワイヤーカットクッキー生地を得た。得られたワイヤーカットクッキー生地を、厚さ7ミリ、直径4センチの丸型にワイヤーカット成型し、オーブン(フジサワ社製)で180℃にて10分焼成した後、25℃で40分冷却し、包装した。
<Manufacture of cookies>
Using the obtained oil and fat compositions A to P, wire cut cookies were produced by the following formulation and production method.
(Combination)
100 parts by weight of flour, 40 parts by weight of sugar, 15 parts by weight of whole egg (net), 1 part by weight of sodium chloride, 1 part by weight of sodium bicarbonate, 1 part by weight of baking soda, 10 parts by weight of water, and oil composition A to P 55 parts by mass (production method)
Any of the fat compositions A to P and sugar were put into a tabletop mixer (Kenwood mixer), lightly mixed, and then creamed at the highest speed for 7 minutes. Next, add the whole water, eggplant, water, salt and heavy charcoal water phase in small portions and stir and mix. After adding flour and baking soda, mix at low speed for 1 minute to obtain a wire cut cookie dough. It was. The obtained wire-cut cookie dough was wire-cut into a round shape with a thickness of 7 mm and a diameter of 4 cm, baked at 180 ° C. for 10 minutes in an oven (manufactured by Fujisawa), and then cooled at 25 ° C. for 40 minutes. And packaged.

得られたワイヤーカットクッキーについて、官能試験を行なった。官能試験においては、20℃に3日間調温したサンプルを用い、口溶け及び油性感それぞれを、下記評価基準に従い4段階で評価した。ワイヤーカットクッキーの評価結果を表1に示す。
得られた本発明の焼き菓子であるワイヤーカットクッキーは、10人のパネラーにより下記評価基準に従って官能評価をさせ、10人のパネラーの合計点を評価点数とし、結果を下記のようにして表1に示した。
41〜50点:◎、30〜40点:〇、15〜29点:△、0〜14点:×
The sensory test was done about the obtained wire cut cookie. In the sensory test, samples that had been conditioned at 20 ° C. for 3 days were used, and each of mouth melting and oiliness was evaluated in four stages according to the following evaluation criteria. Table 1 shows the evaluation results of the wire cut cookies.
The obtained wire-cut cookie, which is the baked confectionery of the present invention, was subjected to sensory evaluation according to the following evaluation criteria by 10 panelists, and the total score of the 10 panelists was used as the evaluation score, and the results are shown in Table 1 below. It was shown to.
41-50 points: A, 30-40 points: Yes, 15-29 points: Δ, 0-14 points: ×

(口溶け評価基準)
5点 大変良好
3点 良好
1点 やや劣る
0点 不良
(油性感評価基準)
5点 さっぱりとして油性感が感じられない。
3点 油性感が感じられない。
1点 やや油っぽさを感じる。
0点 油っぽさを感じる。
(Melting melting evaluation standard)
5 points Very good 3 points Good 1 point Slightly inferior 0 points Poor (Oil feel evaluation criteria)
5 points No oiliness is felt.
3 points Oily feeling is not felt.
1 point Feels slightly oily.
0 points I feel oily.

Figure 2017216894
Figure 2017216894

Claims (7)

油分が70〜100質量%の油脂組成物であって、
パーム油を分別して得られた低融点部及び/又はパーム油を分別して得られる低融点部をさらに処理して得られた油脂(油脂A)を、油分中に70質量%以上含有することを特徴とする焼菓子練り込み用油脂組成物。
An oil and fat composition having an oil content of 70 to 100% by mass,
It contains 70 mass% or more of oils and fats (oil and fat A) obtained by further processing the low melting point part obtained by fractionating palm oil and / or the low melting point part obtained by fractionating palm oil. A fat and oil composition for kneading baked confectionery.
さらにパーム油を1〜30質量%含有する、請求項1記載の焼菓子練り込み用油脂組成物。   Furthermore, the fats and oils composition for kneading baked confectionery of Claim 1 which contains palm oil 1-30 mass%. パーム油を分別して得られた高融点部の含有量が10質量%以下である、請求項1又は2記載の焼菓子練り込み用油脂組成物。   The fat and oil composition for kneading baked confectionery according to claim 1 or 2, wherein the content of the high melting point part obtained by fractionating palm oil is 10% by mass or less. 上記パーム油を分別して得られた低融点部及び/又はパーム油を分別して得られた低融点部をさらに処理して得られた油脂(油脂A)のうち、ランダムエステル交換油脂の占める割合が50質量%以上(油脂A基準)である、請求項1〜3いずれか一項に記載の焼菓子練り込み用油脂組成物。   Of the oil (fat A) obtained by further processing the low melting point obtained by fractionating the palm oil and / or the low melting point obtained by fractionating palm oil, the proportion of the random transesterified fat is The oil and fat composition for kneading baked confectionery according to any one of claims 1 to 3, which is 50% by mass or more (based on oil and fat A). トランス脂肪酸を実質的に含有しないことを特徴とする、請求項1〜4いずれか一項記載の焼菓子練り込み用油脂組成物。   The fat and oil composition for kneading baked confectionery according to any one of claims 1 to 4, which is substantially free of trans fatty acids. 請求項1〜5いずれか一項記載の焼菓子練り込み用油脂組成物を含有する焼菓子生地。   Baked confectionery dough containing the oil composition for kneading baked confectionery according to any one of claims 1 to 5. 請求項6記載の焼菓子生地が焼成された焼菓子。   A baked confectionery obtained by baking the baked confectionery dough according to claim 6.
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019084281A (en) * 2017-11-10 2019-06-06 株式会社三洋物産 Game machine
JP2019084283A (en) * 2017-11-10 2019-06-06 株式会社三洋物産 Game machine

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019084281A (en) * 2017-11-10 2019-06-06 株式会社三洋物産 Game machine
JP2019084283A (en) * 2017-11-10 2019-06-06 株式会社三洋物産 Game machine

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