JP2019122343A - Oil and fat composition for burned confectionery eaten cold - Google Patents

Abstract

To provide burned confectionery having good crispiness and mouth melting with stickiness under refrigeration and freezing.SOLUTION: There is provided an oil and fat composition for burned confectionery eaten cold, satisfying following conditions (a) to (c). (a) percentage of UUU type triglyceride is 50 to 80 mass% (oil phase base). (b) percentage of SSS type triglyceride is 2 to 7 mass% (oil phase base). (c) percentage of following oil and fat A is 5 to 30 mass% (oil phase base). Oil and fat A: random transesterified oil and fat having SFC (solid fat content) at 10°C of 5 to 45%.SELECTED DRAWING: None

Description

  The present invention relates to a fat and oil composition for baked confectionery which is delicious even when eaten under refrigeration and freezing, a baked confectionery material containing the fat and oil composition, and a baked and baked food obtained by firing the baked confectionery material.

As consumers' tastes diversify, bakery products of an unprecedented genre have come to appear one after another, and products with new texture and products combining unexpected materials are being sold. In recent years, bread (chilled bread), which usually stores bakery products eaten at normal temperature under chilled conditions of about 0 to 10 ° C., has emerged and gained popularity. Chilled bread has been accepted with surprises and is now forming a new genre, as refrigerated storage of bakery products was one of the most favored conditions for starchy aging. For example, the following bakery products have been proposed as bakery products to be eaten under frozen conditions.
The manufacturing method of frozen bread including the process of putting fresh cream in the bread obtained by baking, and rapidly cooling from normal temperature so that freezing of fresh cream may be completed within 70 minutes (patent document 1).
Frozen bread using an oil and fat composition having fluidity at -10 ° C or less as an oil and fat component (Patent Document 2).

  On the other hand, also in baked confectionery such as cookies, products which can be further deliciously eaten not only at room temperature but also under refrigeration and freezing are being sold and attracting attention as the summer prolongs and the temperature rises. Since baked confectionery contains a large amount of fats and oils compared to baked confectionery bakery such as bread, it is easily affected by the hardness of the fats and oils used, so when using fats and oils used in ordinary baked confectionery, it is cold and frozen Below, the confectionery becomes too hard, and the texture preferred as confectionery at the time of eating is lost. Therefore, many issues remain in order to have a good texture in a wide temperature range from room temperature to under refrigeration / freezing.

  In general, baked goods are required to have crispness and spread of powdered baked goods in the mouth in a short time, that is, goodness of the mouth. When the baked confectionery is stored under refrigeration, the tissue is bound and the sore mouth tends to be worse. By simply increasing the liquid oil so that the texture of the baked confection does not become too hard, the baked confectionery becomes squeaky or oily, or depending on the baking conditions, oil floats up and the production line becomes dirty. There is also a problem that it may become overcooked, and it will have a texture with a cracked oil. As described above, although baked confectionery that is eaten cold is expected as a new genre, the current situation is that many issues remain.

JP-A-7-92 Unexamined-Japanese-Patent No. 6-276919

  Therefore, an object of the present invention is to efficiently provide a baked confectionery having good crispness and a good mouth rest without being cold under refrigeration.

As a result of various investigations to solve the above problems, the present inventors have no oil floating at the time of production by using a fat and oil composition that satisfies a specific condition, and also good chipping and rattling under refrigeration and freezing. It was found that baked confectionery having a good mouth feel can be obtained.
This invention is made | formed based on the said knowledge, and provides the oil-fat composition for baked confectionery goods which satisfy | fills the following (a)-(c), and it eats cold.
(A) 50 to 80% by mass of UUU type triglyceride (oil phase reference)
(B) 2 to 7% by mass of SSS type triglyceride (oil phase reference)
(C) 5 to 30% by mass of the following fat and oil A (based on oil phase)

U is an unsaturated fatty acid residue having 16 to 22 carbon atoms,
S represents a saturated fatty acid residue having 16 to 22 carbon atoms,
UUU-type triglycerides represent triglycerides in which three molecules of U are linked.
The SSS type triglyceride is a triglyceride in which 3 molecules of S are bound to each other.
Fats and oils A are random transesterified fats and oils whose SFC (solid fat content) of 10 degreeC is 5 to 45%.

  According to the present invention, it is possible to obtain a baked confectionery having good crispness and good mouth feel without splashing under refrigeration and freezing.

Hereinafter, the oil composition for baked confectionery according to the present invention will be described in detail.
The oil composition for baked confectionery according to the present invention for cooling and eating satisfies the following (a) to (c).
(A) 50 to 80% by mass of UUU type triglyceride (oil phase reference)
(B) 2 to 7% by mass of SSS type triglyceride (oil phase reference)
(C) 5 to 30% by mass of the following fat and oil A (based on oil phase)

Condition (a) In the oil composition for baked confectionery according to the present invention, the proportion of UUU-type triglyceride (hereinafter sometimes referred to as UUU) is 50 to 80% by mass on an oil phase basis, Preferably it is 53-77 mass%, More preferably, it is 55-75 mass%. Here, U represents an unsaturated fatty acid residue having 16 to 22 carbon atoms, and UUU represents a triglyceride in which three U molecules are linked. As long as it is a C16-C22 unsaturated fatty acid residue, 3 U currently couple | bonded with the triglyceride may be the same, and may differ. In the present invention, when the proportion of UUU is less than 50% by mass, the texture of the finally obtained baked confectionery becomes hard. When the UUU is more than 80% by mass, the oily feeling of the finally obtained baked confectionery becomes strong, or the oil floats at the time of confectionery production, resulting in an oil composition not suitable for production.
The triglyceride represented by UUU may be a triglyceride represented by naturally occurring UUU, or may be one obtained by fractionating naturally occurring UUU and increasing its purity. And transesterify triglyceride containing S (C 16-22 saturated fatty acid residue) with U (C 16-22 unsaturated fatty acid residue) derived from fatty acid and / or fatty acid lower alcohol ester, Furthermore, those obtained by increasing the purity of triglyceride represented by UUU by distillation or fractionation may be obtained by any method.

Condition (b) In the oil composition for baked confectionery according to the present invention, the proportion of SSS type triglyceride (hereinafter sometimes referred to as SSS) accounts for 2 to 7% by mass on the oil phase basis, and preferably It is 2.5 to 6.5% by mass, more preferably 3 to 6% by mass. Here, S represents a saturated fatty acid residue having 16 to 22 carbon atoms, and SSS represents a triglyceride in which 3 molecules of S are bound. As long as it is a C16-C22 saturated fatty acid residue, three S couple | bonded with the triglyceride may be the same, and may differ.
In the present invention, when the ratio of SSS is less than 2% by mass, oil floats at the time of confectionery production, resulting in an oil composition not suitable for production. On the other hand, if it is more than 7% by mass, the powder in the mouth may be poor, and a good texture and mouthfeel may not be obtained.

  In the present invention, it is preferable that 50% by mass or more, preferably 55% by mass or more, more preferably 60% by mass or more of the SSS type triglyceride is derived from the extremely hardened fat and oil. The upper limit is not particularly limited, and the larger the better.

The above-mentioned extremely hardened fats and oils are hydrogenated to the raw material fats and oils until the iodine value becomes preferably 10 or less, more preferably 5 or less, and most preferably less than 1, substantially complete elimination of unsaturated fatty acids which are constituents substantially And the melting point thereof is preferably 50.degree. C. or more, more preferably 55.degree. C. or more. The upper limit of the melting point is not particularly limited, but is usually about 70 ° C.
Examples of edible fats and oils used for the above hydrogenation include soybean oil, rapeseed oil (canola oil), hyiersin rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, vegetable oil, high oleic safflower oil, sunflower oil, high oleic sunflower Edible fats and oils such as oil, mustard oil, palm oil, palm kernel oil, coconut oil, shea butter, monkey fat, mango fat, beef fat, milk fat, pork fat, cocoa butter, cacao butter, fish oil, soy sauce, etc. It is possible to use fats and oils which have been subjected to one or more of physical or chemical treatments such as hydrogenation, fractionation and transesterification. In the present invention, as fats and oils used for the above-mentioned hydrogenation, these fats and oils can also be used independently, or mixed oil which mixed two or more sorts can also be used.
In addition, as the above-mentioned extremely hardened fats and oils, there is used a hard part oil obtained by further separating the extremely hardened fats and oils obtained as described above from these fats and oils, or one obtained by transesterifying one or more kinds of extremely hardened fats and oils. It is also possible to use one obtained by transesterification of an extremely hardened fat and oil, a saturated fatty acid, a partial glyceride mainly composed of a saturated fatty acid, and the like. In the present invention, all of these are treated as extremely hardened fats and oils.
In the present invention, any of these extremely hardened fats and oils can be used alone, or two or more of them can be used in combination.
In the present invention, an extremely hardened fat and oil containing high fat and oil containing a large amount of long chain fatty acids, such as extremely hardened fat and oil of high erucine rapeseed oil and extremely hardened fat and oil of fish oil, is preferably used in that Ru.

The triglyceride composition of the oil composition for baked confectionery that is cooled and eaten can be analyzed, for example, by triglyceride molecular species analysis performed by reverse phase HPLC. This reversed-phase HPLC can be performed under any conditions in accordance with the Japan Oil Chemistry Society established “Standard Oil and Fat Analysis Test Method 2.4.6.2”, for example, measurement under the following conditions Is possible.
・ Detection part: Differential refraction detector ・ Column: Docosyl column (DCS)
Mobile phase: acetone: acetonitrile = 65: 35 (volume ratio)
・ Flow rate: 1 ml / min
・ Column temperature: 40 ° C
・ Back pressure: 3.8MPa

In the oil composition for baked confectionery according to the present invention, the proportion of oleic acid residues in the fatty acid residues constituting the above-mentioned UUU-type triglyceride is preferably 75 to 95% by mass (the fatty acid residues constituting UUU More preferably, it is 77-93 mass%, More preferably, it is 80-90 mass%. The content of oleic acid residue of 75% by mass to 95% by mass suppresses the effect of the present invention, in particular, the excessive oily feeling while having a moderate texture at low temperature, and a baked confectionery having a fine texture with a powdery appearance. You can get it.
As fats and oils containing a large proportion of UUU-type having a large proportion of oleic acid residues, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, high oleic sunflower oil, high oleic canola oil, Among various animal and vegetable fats and oils such as high oleic safflower oil, beef tallow, milk fat, pork fat, etc., and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification One or more of them can be used, but it is preferable to contain high oleic sunflower oil, high oleic safflower oil, high oleic canola oil.

  The proportion of oleic acid residues in UUU-type triglycerides can be determined, for example, by the “Standard Oil and Fat Analysis Test Method 2.4.2.3-2013 established by the Japan Oil Chemistry Association” or It can be measured by capillary gas chromatography with reference to “4.3.

Condition (c) The oil composition for baked confectionery according to the present invention, which is eaten cold, is a random transesterified oil (hereinafter referred to as "oil A") having an SFC (solid fat content) of 10 ° C of 5 to 45%. It is necessary to contain 5 to 30% by mass, preferably 7 to 27% by mass, and more preferably 10 to 25% by mass, based on the oil phase. If the content of the fat A is less than 5% by mass, the effect of the present invention, in particular, the oil stain suppressing effect at the time of confectionery production can not be provided. In addition, when the content of the fat and oil A is more than 30% by mass, the texture at low temperature (particularly, freezing) becomes hard. In addition, when 2 or more types of random transesterified fats and oils whose SFC is 5 to 45% at 10 ° C., the total is taken as the amount of the above-mentioned random transesterified fats and oils (fats and oils A).

  In the present specification, SFC is measured as follows. That is, first, the fats and oils (or oil phase) are completely melted by holding for 30 minutes at the temperature at which the oil and fat (or oil phase) is completely dissolved, and then solidified for 30 minutes at 0 ° C. Then, the temperature is maintained at 25 ° C. for 30 minutes, tempering is performed, and then the temperature is maintained at 0 ° C. for 30 minutes. After sequentially holding this at each measurement temperature of SFC for 30 minutes, SFC is measured.

The above fat and oil A is a random transesterification (nonselective ester) of a fat and oil composition containing one or two or more fats and oils (hereinafter sometimes referred to simply as a "fat and oil composition" including one fat and oil). It is fat and oil obtained by exchanging.
As fats and oils that can be used in the fat and oil blend, any fats and oils that can be used for food can be used without particular limitation, and as a representative example, soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, Liquid oils and fats at normal temperature such as peanut oil, rice oil, cotton flower oil, sunflower oil, etc. may be mentioned, and in addition, palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, beef tallow, pork fat, cocoa Fats and oils that are solid at normal temperature such as fat, fish oil and soy sauce may also be used, and further, one or more of physical or chemical treatments such as hydrogenation, fractionation, transesterification etc. to these edible fats and oils It is also possible to use applied fats and oils. In the present invention, these fats and oils may be used alone or in combination of two or more.

The random transesterification of the above-mentioned fat and oil blend can be carried out according to a conventional method, and may be a method by a chemical catalyst or a method by an enzyme.
Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme include enzymes having no regioselectivity, such as, for example, Alcaligenes, Rhizopus, The lipase derived from Aspergillus (Aspergillus), Mucor (Mucor), Penicillium (Penicillium) etc. is mentioned. The lipase can be immobilized on a carrier such as ion exchange resin or kieselguhr and ceramic, and used as an immobilized lipase, or can be used in the form of powder.

The oil composition for baked confectionery according to the present invention for cold confectionery which is to be eaten is 10 to 10 based on oil A as an oil or fat X satisfying the following (I) (hereinafter sometimes referred to simply as "oil or fat X"). The content is preferably 60% by mass, more preferably 15 to 55% by mass, and still more preferably 20 to 50% by mass. It is preferable that the fats and oils X further satisfy the following (II). When the fat A contains 10 to 60% by mass of the fat X, the effects of the present invention, in particular, the floating of oil during production can be suppressed, and finally, a baked confectionery having good mouth melting can be obtained.
(I) Transesterification fat and oil which carried out the random transesterification of the fats and oils and extreme hardening fats and oils whose SFC is less than 10% at 10 ° C.
(II) SFC (solid fat content) is 10 to 25% at 0 ° C, 1 to 5% at 20 ° C, and 0 to 2% at 40 ° C.

(I) Examples of fats and oils whose SFC is less than 10% at 10 ° C. include soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, vegetable oil, high oleic safflower Oil, sunflower oil, high oleic sunflower oil etc. may be mentioned, and in addition, palm oil, palm kernel oil, coconut oil, shea butter, monkey fat, mango fat, milk fat, beef tallow, pork fat, cocoa butter, fish oil, soy sauce etc It is soft part oil obtained by fractionating fats and oils, and fats and oils whose SFC is less than 10% at 10 ° C. may also be mentioned.

Examples of the above-mentioned extremely hardened fats and oils include the same fats and oils as those described in the above condition (b), but as the extremely hardened fats and oils used as the above condition (I), the fatty acid composition is saturated with 16 carbon atoms The fatty acid content is preferably 10 to 35% by mass, more preferably 15 to 25% by mass, and the saturated fatty acid content having 20 or more carbon atoms is preferably 15 to 50% by mass, more preferably 25 to 45% by mass It is preferable to use the extremely hardened fat and oil because it can impart an oil stain suppressing effect at the time of confectionery production.
As a method of obtaining the extremely hardened oil and fat having the above-mentioned specific fatty acid ratio, the extremely hardened oil and fat containing a large amount of fatty acid having 16 carbon atoms and the extremely hardened oil and fat containing a large amount of fatty acid having 20 or more carbon atoms are mixed. A method of making a mixture of an oil containing a large amount of C.sub.16 fatty acids and an oil containing a large amount of C.sub.20 or more fatty acids into an extremely hardened oil by hydrogenation. Further, a C.sub.16 fatty acid is used. There is a method of converting an esterified oil of an oil containing a large amount of oil and an oil containing a large amount of fatty acid having 20 or more carbon atoms into an extremely hardened oil by hydrogenation.

  As fats and oils containing a large amount of fatty acid having 16 carbon atoms described above, palm oil or fat and oil obtained by subjecting palm oil to one or more of physical or chemical treatments such as hydrogenation, fractionation and transesterification Preferably, palm oil and / or palm fractionated hard part oil is used. In addition, as fats and oils containing a large amount of fatty acids having a carbon number of 20 or more, one or two of physical or chemical treatments such as hydrogenation, fractionation, transesterification, etc. of hyelcine rapeseed oil, mustard oil, and these fats and oils There may be mentioned fats and oils which have been subjected to a treatment of species or more, preferably hyelcine rapeseed oil is used.

  In the fat and oil composition before transesterification to obtain the fat and oil X, the blending ratio of the fat and the fat of which the SFC is less than 10 at 10 ° C. and the extremely hardened fat and fat is to obtain good effects of the present invention. It is preferable that the blending ratio of the extremely hardened fat and oil in the fat and oil blend is 5 to 35% by mass, more preferably 12 to 25% by mass, and still more preferably 12 to 20% by mass (the balance is SFC at 10 ° C). Fats and oils that are less than 10). The melting point of the obtained transesterified fat is not too low, and the effect of the present invention can be further enhanced when the blending ratio of the extremely hardened fat and oil is 5% by mass or more, while the obtained transesterification is 35% by mass or less It is preferable because the melting point of the oil does not become too high and a soft texture can be obtained.

(II) The above-mentioned fat and oil X has a SFC (solid fat content) of 10 to 25%, preferably 10 to 20% at 0 ° C, and 1 to 5%, preferably 1 to 4% at 20 ° C. 0 to 2%, preferably 0 to 1% at 40 ° C. The effect which contains the fats and oils X can be heightened more because SFC of fats and oils X is the said range.

  As long as the above-described (a) to (c) are satisfied, other fats and oils not described above can be used in the oil composition for baked confectionery according to the present invention, which can be eaten cold.

Moreover, it is preferable that the oil composition for baked confectioneries of the present invention which is cooled and eats substantially does not contain trans fatty acid. Here, "substantially free of trans fatty acids" means that the trans fatty acid content is preferably less than 10% by mass, more preferably 5% by mass or less, and most preferably less than 2% by mass, based on the total constituent fatty acids of the fats and oils used. Say that.
Hydrogenation is a typical method for raising the melting point of fats and oils, but partially hydrogenated fats and oils usually contain about 10 to 50% by mass of trans fatty acids in constituent fatty acids. On the other hand, there is almost no trans fatty acid in natural fats and oils, and less than 10% by mass is contained in fats and oils derived from ruminants. In recent years, as mentioned above, oil compositions not subjected to chemical treatment, particularly hydrogenation, that is, oil compositions containing substantially no trans-fatty acid and having appropriate consistency are also required. ing.
Since the above-mentioned transesterified fats and oils and the above-mentioned extremely hardened fats and oils used for the cold eaten fat and oil composition of the present invention for eating baked goods do not substantially contain trans fatty acids, partially hydrogenated fats and oils are not used for other fats and oils. The fat and oil composition can have an adequate consistency without containing trans fatty acids.

The blending amount of the other fats and oils in the oil composition for baked confectionery according to the present invention is preferably 0 to 50% by mass, more preferably 0 to 30% by mass based on the oil phase in the oil composition. is there.
In the present specification, "oil phase" refers to not only triglyceride but also oil-soluble components. The oil phase content in the oil composition for baked confectionery according to the present invention is 80 to 100% by mass, preferably 90 to 100% by mass, and more preferably 99% to 100% by mass.

  The oil composition for baked confectionery according to the present invention has a SFC of 20% or less at 10 ° C., 20 ° C., or 30 ° C. as the oil-and-fat composition formed by blending all the oils and fats used in the oil phase. Is preferred in that it can be applied to a wider range of confectionery applications.

  Other ingredients can be contained in the oil composition for baked confectionery according to the present invention. Other ingredients include, for example, 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, milk, condensed milk, skimmed milk powder, casein, whey Milk and dairy products such as powder, butter, cream, natural cheese, processed cheese, fermented milk, sugars, sugar alcohols such as sucrose, liquid sugar, honey, glucose, maltose, oligosaccharides, starch syrup, sorbitol, reduced starch syrup, molasses , Sweeteners such as dextrins, stevia and aspartame, colorants such as β-carotene, caramel and erythema pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, eggs and various kinds Processed egg products, flavoring agents, seasonings, pH adjusters, food preservatives, preservatives, fruits, fruit juice, coffee, nut paste, spices, cacao mass, A powder, grains, beans, vegetables, meat, food materials and food additives such as seafood and the like.

  Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate ester, stearoyl calcium lactate, stearoyl sodium lactate, polyoxy acid Ethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin, enzyme-treated lecithin, saponins and the like can be mentioned, and one or more selected from these can be used. Although the compounding quantity of the said emulsifier does not have a restriction | limiting in particular, In the oil-fat composition for baked confectionery of this invention which eats cold, Preferably it is 0-3 mass%, More preferably, it is 0-1.5 mass%.

  As the above-mentioned thickening stabilizers, guar gum, locust bean gum, carrageenan, gum arabic, algins, pectin, xanthan gum, pullulan, tamarind seed gum, pylium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin Starch, modified starch, etc., and one or more selected from these may be used. Although the compounding quantity of the said viscosifying stabilizer does not have a restriction | limiting in particular, In the oil-fat composition for baked confectionery of this invention, it eats preferably, 0-10 mass%, More preferably, it is 0-5 mass%.

  In the oil composition for baked confectionery according to the present invention, the amount of the above-mentioned other components used can be appropriately selected according to the purpose of use of those components, etc., and it is not particularly limited, but preferably Is 50 parts by mass or less in total with respect to 100 parts by mass of all fats and oils.

Next, the preferable manufacturing method of the oil-and-fat composition for baked confectionery of this invention is demonstrated.
The oil composition for baked confectionery according to the present invention can be produced by dissolving an oil phase satisfying all of the following (a) to (c), followed by cooling and crystallization.
(A) 50 to 80% by mass of UUU type triglyceride (oil phase reference)
(B) 2 to 7% by mass of SSS type triglyceride (oil phase reference)
(C) 5 to 30% by mass of the following fat and oil A (based on oil phase)
Fat A: Random transesterified fat having a SFC (solid fat content) of 5 to 45% at 10 ° C.

  Specifically, first, the water phase is mixed and emulsified, as necessary, in the dissolved oil phase. And then it is desirable to sterilize it. The sterilization method may be a batch method using a tank, or a continuous method using a plate type heat exchanger or a scraping type heat exchanger. Next, the oil phase (or emulsion) is cooled and crystallized. Preferably, the mixture is mixed by cooling to make the crystals uniform. The cooling conditions are preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to gradual cooling. The equipment used for cooling may be a closed continuous tube cooler, for example, a margarine manufacturing machine such as a votator, a compensator, a perfector, a plate heat exchanger, etc., and a combination of an open type diacooler and a compressor. Can be mentioned.

  When the above other components are used, basically, the oil soluble component can be added to the oil phase and the water soluble component can be added to the aqueous phase, but the other components are prevented from being damaged. For the purpose of etc., it can be manufactured by dispersing the water-soluble component in the oil phase, and it can also be manufactured by dispersing the oil-soluble component in the water phase.

  In addition, nitrogen, air, etc. may be included in any of the steps of producing the oil composition for baked confectionery according to the present invention, but the oil composition for baked confectionery according to the present invention may be used. It is preferable not to contain the gas phase, since containing the gas phase may increase the viscosity, and in particular, the flowability in the low temperature region may be lost.

Next, the baked and confectionery dough of the present invention will be described.
The dough for baked confectionery according to the present invention for cold ware contains starch, eggs, saccharides, etc. as raw materials used for ordinary baked confectionery dough as an optional component, and the above-mentioned oil composition for baked confectionery to be eaten It is characterized by containing. The content of the oil composition for baked confectionery according to the present invention is preferably 3 to 35% by mass, more preferably 5 to 30% by mass, and still more preferably 7 to 27% by mass.

The above-mentioned starches are not particularly limited. For example, flours such as strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, whole wheat flour, other cereal flours such as rye flour, rice flour, almond flour, hazelnut flour Nuts such as corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch etc., those obtained by treating these starches with enzymes such as amylase, etc., gelatinization treatment, decomposition treatment, etherification treatment The modified starch etc. which gave 1 type, or 2 or more types of processing chosen from among esterification treatment, crosslinking treatment, grafting treatment etc. are mentioned.
The content of the starch is preferably 0 to 50% by mass, and more preferably 5 to 35% by mass, in the baked confectionery dough to be cooled and eaten.

The above-mentioned eggs include whole eggs, egg yolks, frozen whole eggs, frozen egg yolks and the like. In the present invention, one or more eggs selected from these can be used.
The content of the eggs is preferably 3 to 50% by mass, and more preferably 5 to 45% by mass, in the baked confectionery dough to be cooled and eaten.

Examples of the above-mentioned saccharides include white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, enzyme-glycated starch syrup, lactose, reduced starch sugar, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharide, reduced sugar polydextrose , Sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, milk oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, dextrin, stevia, aspartame, etc. Can be mentioned. In the present invention, one or more saccharides selected from these can be used.
The content of the saccharides is preferably 10 to 45% by mass, and more preferably 10 to 35% by mass, in the baked confectionery dough to be cooled and eaten.

  The baked confectionery material according to the present invention comprises, in addition to the above-mentioned starches, fats and oils, eggs and sugars, yeast, yeast food, dairy products, expanding agents, water, salt, emulsifiers, thickening stabilizers other than high viscosity xanthan gum, seasoning , Spices, flavorings, colors, cocoa, chocolate, yogurt, cheese, powdered green tea, black tea, coffee, tofu, yellow powder, beans, vegetables, fruits, juice, jam, fruit sauce, fruits, herbs, meats, fish and shellfish Materials such as preservatives and shelf life improvers can be used as appropriate.

The above dairy products include raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw sheep milk, partially skimmed milk, skimmed milk, processed milk, cheese, concentrated whey, ice creams, concentrated milk, skimmed concentrated milk Sugar-free milk, sugar-free skimmed milk, sweetened milk, sweetened skimmed milk, whole milk powder, skimmed milk powder, cream powder, whey powder, protein-concentrated whey powder, buttermilk powder, sweetened milk powder, prepared milk powder, fermented milk Lactic acid bacteria drink, milk drink, calcium casein, sodium casein, potassium casein, magnesium casein, whey protein concentrate, total milk protein and the like. In the present invention, one or more selected from these can be used.
The content of the dairy product is preferably 0 to 20% by mass, and more preferably 0 to 15% by mass, in the baked confectionery dough to be cooled and eaten.

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, sucrose Synthetic emulsifiers such as fatty acid ester, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate ester, propylene glycol fatty acid ester, stearoyl calcium lactate, stearoyl sodium lactate, polyoxyethylene sorbitan monoglyceride, etc., for example, soy lecithin , Egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, milk fat globule membrane protein, etc. Emulsifier is not the emulsifiers and the like.
The content of the emulsifier is preferably 0 to 3% by mass, and more preferably 0 to 1% by mass, in the baked and confectionery dough to be cooled and eaten.

  As the above-mentioned thickening stabilizers, guar gum, locust bean gum, carrageenan, gum arabic, algins, pectin, xanthan gum, pullulan, tamarind seed gum, pylium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin And the like, and one or more selected from these can be used. However, in the baked confectionery dough according to the present invention, it is preferable not to use these thickening stabilizers, as the effects of the present invention may be reduced.

  The blending ratio of various other raw materials in the baked and eaten dough for cooling and eating of the present invention can be a conventional blending ratio without particular limitation.

  The method for producing the baked confectionery material is the same as the method for producing a general baked confectionery material, for example, sugars are added to oils and fats and creamed, and eggs, milk, etc. are mixed and mixed here, A sugar batter method produced by lightly mixing flour, and creaming by adding flour to oils and fats, and mixed with sugars, eggs, milk etc. and mixed there, or a flower batter method produced by mixing or all It can be obtained by in-mix method, egg white separation method, etc.

Finally, the cold-baked confectionery of the present invention will be described.
The baked and confectionery according to the present invention is obtained by firing the baked and confectionery dough according to the present invention. There is no restriction | limiting in particular in the baking method of the dough for baked confectionery foodstuffs of this invention to eat, and a well-known baking method is employable.
The temperature at the time of cooling and eating the baked confectionery of the present invention is not particularly limited as long as it is lower than 0 ° C. to 10 ° C., which is a refrigerated temperature zone, It is more preferable to cool for several hours in the freezing temperature range, in that the feature of the present invention of having good mouth feel is obtained. The cooling time and the cooling temperature can be appropriately set, but for example, about 2 to 6 hours are more preferable if it is -18 ° C, which is a general household freezer, at about 4 ° C overnight.
It is preferable that the moisture contained in baked confectionery of the baked baked confectionery of this invention is 5-25 mass%, 6-20 mass% is more preferable, and 7-15 mass% is still more preferable. The moisture content of general baked goods such as cookies is 5% by mass or less, but in the present invention, the effect of the invention becomes better by the above moisture content.

EXAMPLES The present invention will be further described with reference to examples and comparative examples below, but the present invention is not limited to these examples and the like. In the following examples and the like, the fatty acid content indicates the fatty acid content in the constituent fatty acid composition unless otherwise noted.
Among the following Production Examples 1 to 4, Production Examples 1 and 2 show production examples of transesterified fat and oil which is fat and oil A and fat and fat X, and Production Examples 3 and 4 are fat and oil A but not fat and fat X The example of manufacture of transesterified fats and oils is shown.

<Production of transesterified fats and oils>
Production Example 1 Production of Transesterified Fat I In 80 parts by mass of rapeseed oil (canola oil), 50 wt% of the extremely cured fat of palm oil and 50 wt% of extremely cured fat of hyacin oil Add 20 parts by mass of mixed fat and oil (24 wt% of saturated fatty acid content of 16 carbon atoms and 30 wt% of saturated fatty acid content of 20 or more carbon atoms) and add sodium methylate to the dissolved fat and oil blend After non-selective transesterification as a catalyst, decolorization (3% clay, 85 ° C, under a reduced pressure of 0.93 kPa or less), deodorization (250 ° C, 60 minutes, steam blowing amount 5%, 0.4 kPa or less) Under reduced pressure) to obtain a transesterified oil I having a SFC (solid fat content) of 15% at 0 ° C., 12% at 10 ° C., 3% at 20 ° C., and 0% at 40 ° C.

Production Example 2 Production of Transesterified Oil / Fat II Extremely hardened oil / fat of palm oil (Saturated fatty acid content of 16 carbon atoms is 44% by mass, and saturated fatty acid content of 20 or more carbon atoms is contained in 80 parts by mass of rapeseed oil (canola oil) 20 parts by mass of 0 mass%) was added, and after dissolving non-selective transesterification reaction using sodium methylate as a catalyst to the dissolved oil and fat blend, decolorization (reduced pressure of 3% white clay, 85 ° C., 0.93 kPa or less) Bottom), deodorization (250 ° C, 60 minutes, under a reduced pressure of 5%, with a pressure of 0.4 kPa or less), SFC (solid fat content) is 13% at 0 ° C, 10% at 10 ° C, 20 ° C Transestered oil and fat II which is 2% and 0% at 40 ° C. is obtained.

Preparation Example 3 Preparation of Transesterified Fat and Oil III Palm fractionated soft part oil having an iodine value of 65 was subjected to non-selective transesterification using sodium methylate as a catalyst and then bleached (3% white clay, 85 ° C., 0. 0). Under reduced pressure 93 kPa or less), deodorization (250 ° C, 60 minutes, under a reduced pressure of 5%, under 0.4 kPa), SFC (solid fat content) 32% at 0 ° C, 28% at 10 ° C C., 16% at 20.degree. C. and 2% at 40.degree. C. were obtained.

Production Example 4 Production of Transesterified Fat and Oil IV Palm fractionated soft part oil having an iodine value of 55 was subjected to non-selective transesterification using sodium methylate as a catalyst, and then bleached (3% white clay, 85 ° C., 0. Under reduced pressure 93 kPa or less), deodorization (250 ° C, 60 minutes, steam pressure 5%, under reduced pressure 0.4 kPa or less), SFC (solid fat content) is 50% at 0 ° C, 41% at 10 ° C C., 20% at 20.degree. C. and 5% at 40.degree.

Hereinafter, the manufacture example of oil-and-fat composition H for comparison and oil-fat I-J for comparison is shown as oil-and-fat composition AG for baked confectionery which is cooled and eats as Examples 1-7, and comparative example 1-3.
In all the obtained oil and fat compositions, the SFC of the oil phase was 20% or less at 10 ° C., 20 ° C., and 30 ° C., and had fluidity. In addition, all the obtained oil and fat compositions had a trans-fatty acid content of less than 2% by mass, and contained substantially no trans-fatty acid.

Example 1
The oil phase consisting of 80 parts by mass of high oleic sunflower oil, 16 parts by mass of transesterified oil III and 4 parts by mass of extremely hardened fat of hyelcinane oil was completely dissolved and mixed by heating to 70 ° C. Thereafter, the mixture was quenched and mixed at a cooling rate of −30 ° C./min to obtain a fat and oil composition A for baked goods to be eaten cold. The composition in a fat-and-oil composition is shown in Table 1 (following, it is the same about an Example and a comparative example).

Example 2
The oil phase consisting of 30 parts by mass of rapeseed oil, 50 parts by mass of high oleic sunflower oil, 16 parts by mass of transesterified oil III and 4 parts by mass of extremely hardened fat and oil of hyelcinane oil is heated to 70 ° C. After complete dissolution and mixing, the mixture was quenched and kneaded at a cooling rate of -30.degree. C./min, and cooled to give a fat and oil composition B for baked goods to be eaten.

[Example 3]
30 parts by mass of rapeseed oil, 50 parts by mass of high oleic sunflower oil, 4 parts by mass of transesterified oil I, 12 parts by mass of transesterified oil III, and 4 parts by mass of extremely hardened fat and oil of hyaluronic acid oil The mixture was heated to 70 ° C., completely dissolved and mixed, and then rapidly kneaded at a cooling rate of −30 ° C./min to obtain a fat and oil composition C for baked confectionery that is cooled and eaten.

Example 4
30 parts by mass of rapeseed oil, 50 parts by mass of high oleic sunflower oil, 8 parts by mass of transesterified oil I, 8 parts by mass of transesterified oil III and 4 parts by mass of extremely hardened fat and oil of hyelcinana oil, The mixture was heated to 70 ° C., completely dissolved and mixed, and then rapidly kneaded at a cooling rate of −30 ° C./min to obtain a fat and oil composition D for baked confectionery that is cooled and eaten.

[Example 5]
The oil phase consisting of 80 parts by mass of high oleic sunflower oil, 16 parts by mass of transesterified oil IV and 4 parts by mass of extremely hardened fat and oil of hyerucline oil is completely dissolved and mixed by heating to 70 ° C. It quench-kneaded at the cooling rate of -30 degrees C / min, and obtained the fats-and-oils composition E for baked confectionery which it cools and eats.

[Example 6]
30 parts by mass of rapeseed oil, 30 parts by mass of high oleic sunflower oil, 20 parts by mass of high oleic canola oil, 11 parts by mass of transesterified oil III, 5 parts by mass of transesterified oil II and extremely hardened fat and oil of hyelcin rapeseed oil The oil phase consisting of 4 parts by mass was heated to 70 ° C., completely dissolved and mixed, and then rapidly kneaded at a cooling rate of −30 ° C./min to obtain a fat and oil composition F for baked confectionery to be cooled. .

[Example 7]
The oil phase consisting of 80 parts by mass of rapeseed oil, 16 parts by mass of transesterified oil III and 4 parts by mass of extremely hardened fat and oil of hyaluronic acid oil is heated to 70 ° C. and completely dissolved and mixed. The mixture was quenched and kneaded at a cooling rate of 1 / minute to obtain a comparative oil composition G.

Comparative Example 1
The oil phase consisting of 94 parts by mass of rapeseed oil and 6 parts by mass of extremely hardened fat and oil of high-elcine rapeseed oil is heated to 70 ° C., completely dissolved and mixed, and then rapidly mixed at a cooling rate of −30 ° C./min. The fat composition H for comparison was obtained.

[Comparative Example 2] After heating to 70 ° C., dissolving and mixing the transesterified fats and oils IV for ordinary baked confectionery completely and mixing, quenching and kneading are performed at a cooling rate of -30 ° C./min. Obtained.

Comparative Example 3
A fat or oil J for comparison was obtained with high oleic sunflower oil.

<Manufacture of baked goods>
The baked confectionery was manufactured by the following combination and manufacturing method using the obtained fat-and-oil compositions A to H and fats and oils I to J.
(Blended)
8% by mass of flour, 30% by mass of sugar, 10% by mass of whole egg (net), 27% by mass of skimmed milk powder, 25% by mass of any one of fat compositions A to H and fats I to J

(Manufacturing method)
Any one of fat composition A to H and fats I to J, skimmed milk powder and sugar are added to a table-top mixer (Kenwood mixer) and mixed, then whole eggs are added little by little and stirred and mixed, and further thin flour And mixed for 1 minute at low speed to obtain baked confectionery dough. The obtained baked confectionery dough was squeezed by 7 g and formed, and baked at 120 ° C. for 10 minutes in an oven (manufactured by Fujisawa), cooled at 20 ° C. for 60 minutes, and packaged.
In addition, when the water content of the obtained baked confectionery was measured by an infrared moisture meter (manufactured by Kett Science Laboratory Co., Ltd .: FD-230), all were 8 to 11% by mass.

The obtained baked confectionery was subjected to a sensory test after cooling at 4 ° C. for 24 hours or at −18 ° C. for 3 hours.
The sensory evaluation was performed according to the following [evaluation criteria] by 10 expert panelists, the total score of 10 panelists was used as the evaluation score, and the results are shown in [Table 1] as follows.
41 to 50 points: 、, 30 to 40 points: 、, 15 to 29 points: Δ, 0 to 14 points: ×
(Evaluation of oil stain during baking sweets)
-There is no oil stain at the time of baking ± There is a slight oil stain at the time of baking, but it hardly affects the production + An oil stain is seen at the time of firing ++ The oil stain at the time of baking is significant Large impact (rating of baked goods)
-Evaluation criteria for breakage evaluation 5 points Very crisp.
3 points Good cutting.
1 point The texture is slightly hard and crisp.
0 point Hard texture and very crisp.
Evaluation criteria: 5 points Very good 3 points Good 1 point Somewhat inferior 0 point Defect

Claims (6)

The oil-and-fat composition for baked confectionery goods which satisfy | fills following (a)-(c), and it eats cold.
(A) 50 to 80% by mass of UUU type triglyceride (oil phase reference)
(B) 2 to 7% by mass of SSS type triglyceride (oil phase reference)
(C) 5 to 30% by mass of the following fat and oil A (based on oil phase)

U is an unsaturated fatty acid residue having 16 to 22 carbon atoms,
S represents a saturated fatty acid residue having 16 to 22 carbon atoms,
UUU-type triglycerides represent triglycerides in which three molecules of U are linked.
The SSS type triglyceride is a triglyceride in which 3 molecules of S are bound to each other.
Fats and oils A are random transesterified fats and oils whose SFC (solid fat content) of 10 degreeC is 5 to 45%.
  The oil for baked confectionery according to claim 1, wherein the proportion of oleic acid residues among fatty acid residues constituting UUU-type triglyceride is 75 to 95% by mass (based on fatty acid residues constituting UUU). Composition. The oil composition for baked confectionery according to claim 1 or 2, wherein 10 to 60% by mass of the following oil X based on oil A as a part of oil A in the oil phase is contained.
Fats and oils X: Fats and oils obtained by random transesterification of fats and oils having an SFC of less than 10% at 10 ° C. and extremely hardened fats and oils   The dough for baked confectionery food containing the oil and fat composition according to any one of claims 1 to 3, which is to be eaten cold.   A baked and confectionery according to claim 4, wherein the baked and confectionery dough for baking is used.   The manufacturing method of the baked confectionery for cooling and eating including the process of baking the dough for baked confectionery baked according to claim 4.