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

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

  The present invention relates to an oil and fat composition for kneading baked confectionery.

  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.

  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.

JP 2005-328739 A

  Accordingly, an object of the present invention is to provide a baked confectionery that has a good mouthfeel and a reduced oily feeling.

  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.

  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.

  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.

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.

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.

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.

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.

  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.

  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%.

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.

  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.

  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.

  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.

  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.

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.

  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.

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%.

  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 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.

  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.

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.

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.

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.

  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.

  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.

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.

  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>
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.

<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 .

[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 )

[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 )

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 )

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 )

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 )

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 )

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 )

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 )

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 )

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 )

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 )

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 )

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 )

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 )

[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)

[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 )

<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.

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: ×

(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.

Claims (7)

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.   Furthermore, the fats and oils composition for kneading baked confectionery of Claim 1 which contains palm oil 1-30 mass%.   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.   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).   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.   Baked confectionery dough containing the oil composition for kneading baked confectionery according to any one of claims 1 to 5.   A baked confectionery obtained by baking the baked confectionery dough according to claim 6.