JP2019170304A - Oil and fat composition for baked confectionery of composite confectionery - Google Patents

Abstract

To provide an oil and fat composition for baked confectionery of composite confectionery, capable of suppressing whitening phenomenon of the baked confectionery, and softening and bloom phenomenon of an oily food, and further suppression flavor deterioration of the baked confectionery in the composite confectionery by combining baked confectionery and the oily food, even though constitution aliphatic acid of the oil and fat composition contains practically no trans aliphatic acid, and nor lauric acid.SOLUTION: There is provided an oil and fat composition for baked confectionery of composite confectionery, having trans aliphatic acid content of 5 wt.% or less and lauric acid content of less than 2 wt.% in whole constitutional aliphatic acids in oil and fat of the oil and fat composition for baked confectionery of the composite confectionery, and containing SSS of 4 to 8 wt.%, S2U of 20 to 40 wt.%, SU2 of 18 to 25 wt.%, and UUU of 18 to 42 wt.% in while oil and fat of the oil and fat composition for baked confectionery, and having SSU content/SUS content (weight ratio) of 1 to 3.5.SELECTED DRAWING: None

Description

  The present invention relates to an oil / fat composition for baked confectionery of a composite confectionery, a baked confectionery including the oil / fat composition, and a composite confectionery including the baked confectionery.

  Composite confectionery is known in which a layer of oily food such as cream or chocolate is formed on the surface of baked confectionery such as biscuits and cookies. In such composite confectionery, during the distribution and storage, the surface of the baked confectionery part wipes white powder and the whitening phenomenon that the whole appears white, softening of oily food, low temperature bloom, etc. often occur. It is a problem. These problems are thought to be caused by the fact that the liquid fat contained in the baked confectionery migrates to the oily food over time.

  In order to avoid these problems, hardened (fish) oil has been conventionally used for oily foods in order to make it difficult for the liquid fats and oils in the baked confectionery to move to the oily foods side. However, there is a problem that hardened (fish) oil contains a lot of trans fatty acids that may increase the risk of arteriosclerosis and the like in addition to the price increase.

  Moreover, in patent document 1, a baked confectionery containing a lauric oil and fat satisfying a specific triacylglycerol composition and a chocolate satisfying a specific triacylglycerol composition in combination with a baked confectionery are combined into a composite confectionery. It is disclosed to suppress whitening of the baked confectionery part and the low temperature bloom of the chocolate part (Patent Document 1).

International Publication No. 2014/034601

  However, the lauric fats and oils used in Patent Document 1 have a problem that the price of the baked confectionery portion deteriorates over time during storage of the composite confectionery in addition to the large price fluctuation.

  An object of the present invention is to provide a white confectionery phenomenon of a baked confectionery in a composite confectionery in which a baked confectionery and an oily food are combined, although the constituent fatty acids of the oil and fat composition are substantially free of trans fatty acid and lauric acid. Oil composition for baked confectionery of composite confectionery, which can suppress softening and bloom phenomenon of oil-based foods, and further suppress flavor deterioration of baked confectionery, baked confectionery including the oil and fat composition, and composite confectionery including the baked confectionery Is provided at low cost.

  As a result of intensive studies to solve the above problems, the present inventors have found that in the oil and fat composition contained in the baked confectionery used in the composite confectionery, the constituent fatty acid of the oil and fat composition substantially converts trans fatty acid from the health aspect. Although not including lauric acid substantially from the price and flavor side, SSS content, S2U content, SU2 content, UUU content, and SSU in the entire fats and oils of the fat and oil composition By setting the content / SUS content (weight ratio) within a specific range, the whitening phenomenon of the baked confectionery of the composite confectionery and the softening and blooming of the oily food can be suppressed. It has been found that flavor deterioration can be suppressed and the oil and fat composition can be provided at low cost, and the present invention has been completed.

That is, the first of the present invention is that the total fatty acid in the fat and oil of the confectionery fat and oil composition for composite confectionery has a trans fatty acid content of 5% by weight or less and a lauric acid content of less than 2% by weight. In the whole fats and oils composition for baked confectionery, 4 to 8% by weight of SSS, 20 to 40% by weight of S2U, 18 to 25% by weight of SU2, 18 to 42% by weight of UUU, SSU content / It is related with the oil-fat composition for baked confectionery of composite confectionery whose SUS content (weight ratio) is 1-3.5.
S: Saturated fatty acid having 16 or more carbon atoms U: Unsaturated fatty acid having 16 or more carbon atoms SSS: Triglyceride in which 3 molecules of S are bonded S2U: Triglyceride in which 2 molecules of S and 1 molecule of U are bonded SU2: S 1 molecule, triglyceride in which 2 molecules of U are bound UUU: triglyceride in which 3 molecules of U are bound SSU: triglyceride in which S is bound at 1, 2 or 2, 3 position, and U is bound at 1 or 3 position SUS : Triglyceride with S in position 1, 3 and U in position 2.

Preferably, the fat and oil composition for baked confectionery of the composite confectionery contains 1 to 10 wt% of the fat and oil containing 15 to 80 wt% of SSM in the entire fat and oil of the confectionery fat and oil composition of the composite confectionery.
M: Saturated fatty acid having 10 or less carbon atoms SSM: Triglyceride in which S is bonded to 1, 2 or 2, 3 position and M is bonded to 1 or 3 position

  The oil composition for baked confectionery of the composite confectionery preferably contains 20 to 60% by weight of liquid oil and 40 to 80% by weight of palm oil in the whole oil and fat composition for baked confectionery of composite confectionery. To do. Preferably, the linolenic acid content is 5% by weight or less in the entire constituent fatty acids in the fats and oils of the baked confectionery fats and fats composition. Preferably, the palm-based fats and oils are fats and oils having a fractional liquid part of the transesterified oil of palm-based fats and oils and an iodine value of 35 to 62.

  2nd this invention relates to the baked confectionery containing the oil-fat composition for baked confectionery of the composite confectionery which concerns on 1st this invention. Preferably, the moisture content in the entire baked confectionery is 10% by weight or less.

  The third aspect of the present invention is to prepare a dough by mixing an oil and fat composition for baked confectionery of the composite confectionery according to the first aspect of the present invention, flours, and water, and then molding and baking the dough. Including a method for producing baked confectionery.

  4th this invention relates to the composite confectionery which combined the baked confectionery which concerns on 2nd this invention, and an oil-based foodstuff.

  According to the present invention, in the composite confectionery that combines the baked confectionery and the oily food, although the constituent fatty acids of the oil and fat composition substantially do not contain trans fatty acid and lauric acid, the whitening phenomenon of the baked confectionery, and Oil composition for baked confectionery of composite confectionery, which can suppress softening and bloom phenomenon of oil-based foods, and further suppress flavor deterioration of baked confectionery, baked confectionery including the oil and fat composition, and composite confectionery including the baked confectionery Can be provided at low cost. Moreover, according to the oil-and-fat composition of this invention, when manufacturing a baked confectionery using this, the workability | operativity at the time of producing dough of a baked confectionery can be improved.

  Hereinafter, embodiments of the present invention will be described in detail.

(Oil composition for baked goods)
The “fat composition for baked confectionery confectionery” in the present invention (hereinafter sometimes abbreviated as “fat composition for baked confectionery” or “fat composition”) is one of confectionery constituting the composite confectionery. It refers to an oil / fat composition that is blended in preparing a baked confectionery that is included in the prepared baked confectionery. The oil / fat composition is mainly composed of oil / fat. Oils and fats are triglycerides formed by ester-bonding three molecules of fatty acid to one molecule of glycerin. In this application, the said fatty acid which comprises triglyceride is called the constituent fatty acid in fats and oils.

  In the fat and oil composition for baked confectionery according to the present invention, the content of trans fatty acid and lauric acid relative to the total constituent fatty acids in the fat and oil contained in the fat and oil composition is less than a specific amount, and the SSS content in the whole fat and oil, S2U Content, SU2 content, and UUU content are in a specific range, and the weight ratio of SSU content / SUS content in the whole fats and oils is in a specific range. Details will be described below.

  The trans fatty acid content in the total constituent fatty acids in the fats and oils contained in the fat and oil composition for baked confectionery of the present invention is preferably as small as possible from the viewpoint of health. Specifically, the trans fatty acid content is preferably 5% by weight or less, more preferably 3% by weight or less, still more preferably 1% by weight, based on the total constituent fatty acids in the fats and oils of the baked confectionery fat composition. Most preferably, it is the following and does not contain substantially. The fat and oil composition for baked confectionery that does not substantially contain trans fatty acid as a constituent fatty acid in the fat and oil can be produced by not blending a hydrogenated fat and oil raw material. The trans fatty acid content can be measured according to AOCS Ce 1f-96.

  The lower the content of lauric acid in the constituent fatty acids in the fats and oils contained in the fat and oil composition for baked confectionery of the present invention, the more preferable in terms of price and flavor. Specifically, the lauric acid content is preferably less than 2% by weight, more preferably 1% by weight or less, and most preferably not substantially contained. An oil / fat composition for baked confectionery which does not substantially contain lauric acid as a constituent fatty acid in the oil / fat can be prepared by not blending lauric oil / fat. Here, lauric fats and oils mean palm kernel oil, coconut oil, fractionated oils of these fats, hardened oils, or transesterified oils. In addition, the said lauric acid content can be measured based on the standard oil-fat analysis test method 2.4.4.3-2013.

The fat and oil composition for baked confectionery of the present invention has an SSS content, an S2U content, an SU2 content, an UUU content, and an SSU content / SUS content (weight) in the entire fat and oil contained in the fat and oil composition. The ratio is within a specific range. In addition, the description of the fatty acid and triglyceride in this invention is as follows.
S: saturated fatty acid having 16 or more carbon atoms (preferably having 24 or less carbon atoms)
U: unsaturated fatty acid having 16 or more carbon atoms (preferably having 24 or less carbon atoms)
SSS: Triglyceride in which 3 molecules of S are bound as constituent fatty acids S2U: Triglyceride in which 2 molecules of S and 1 molecule of U are bound as constituent fatty acids SU2: 1 molecule of S and 2 molecules of U are bound as constituent fatty acids Triglyceride UUU: Triglyceride in which three molecules of U are bound as constituent fatty acids SSU: S is bound as constituent fatty acid at positions 1 and 2 or 2 and 3 of glycerin, and U is bound at positions 1 or 3 Triglyceride SUS: Triglyceride with S bound at positions 1, 3 and U bound at position 2

  The SSS content is preferably 4 to 8% by weight, more preferably 5 to 8% by weight, and even more preferably 6 to 8% by weight, based on the total fat and oil contained in the baked confectionery fat and oil composition. It is. If the amount is less than 4% by weight, the chocolate may be softened, or the workability may be deteriorated due to being too soft at the time of preparing the dough.

  The S2U content is preferably 20 to 40% by weight, more preferably 22 to 39% by weight, and still more preferably 24 to 38% by weight, based on the entire fat and oil contained in the baked confectionery fat and oil composition. It is. If the amount is less than 20% by weight, the chocolate may be softened, or the workability may be deteriorated because it is too soft at the time of making the dough. If it is more than 40% by weight, chocolate bloom may occur or the workability may be too hard at the time of making the dough. May get worse.

  The SU2 content is preferably 18 to 25% by weight, more preferably 19 to 24% by weight, and still more preferably 20 to 23% by weight, based on the total fat and oil contained in the baked confectionery fat and oil composition. It is. If the amount is less than 18% by weight, the baked confectionery may whiten and chocolate bloom may occur. If the amount is more than 25% by weight, the chocolate may soften.

  The UUU content is preferably 18 to 42% by weight, more preferably 18 to 39% by weight, and still more preferably 18 to 35% by weight, based on the total fat and oil contained in the baked confectionery fat and oil composition. It is. If the amount is less than 18% by weight, the baked confectionery may whiten and chocolate bloom may occur. If the amount is more than 42% by weight, the chocolate may soften.

  The SSS content, the S2U content, the SU2 content, and the UUU content can be measured according to the standard oil analysis method 2.4.6.2-2013.

  The SSU content / SUS content (weight ratio) is preferably 1 to 3.5, more preferably 1 to 3 in the whole fat and oil contained in the fat and oil composition for baked confectionery. Preferably it is 1-2. If it is less than 1, the baked confectionery may whiten and chocolate bloom may occur, and if it is more than 3.5, the cost may be too high. The SSU content / SUS content (weight ratio) can be analyzed by a silver nitrate column using HPLC according to the conditions described in “Journal of the American Oil Chemistry Society, 68, 289-293, 1991”.

  The fat and oil composition for baked confectionery of the present invention has the above-described SSS content, S2U content, SU2 content, and UUU content, and the SSU content / SUS content (weight ratio) in the entire fat and oil. It can comprise by selecting and mixing suitable edible fats and oils so that it may be settled in the range.

  As a combination of edible fats and oils for constituting the baked confectionery fat composition of the present invention, a combination of liquid oil and palm-based fats and oils is preferable. In particular, since the triglyceride composition of the fat and oil composition for baked confectionery can be easily adjusted to the above range, 20 to 60% by weight of liquid oil and palm oil and fat in the whole fat and oil contained in the fat and oil composition Is preferably blended in an amount of 40 to 80% by weight.

  The liquid oil means an oil that is liquid at normal temperature (20 ° C.), and specific examples thereof are not particularly limited, and examples thereof include rapeseed oil, soybean oil, corn oil, cottonseed oil, rice oil, safflower oil, and the like. . From the viewpoint of flavor, the linolenic acid content in the total constituent fatty acids in the fats and oils contained in the fat and oil composition for baked confectionery is preferably 5% by weight or less. The linolenic acid content can be measured according to the standard fat and oil analysis test method 2.4.4.3-2013.

  The palm-based fats and oils are not particularly limited as long as they are palm-derived fats and oils. For example, palm oil, palm stearin, palm middle melting point, palm olein, or palm super olein, or at least one of these is transesterified. Fats and oils, hardened oils, fractionated oils and the like are listed.

  Examples of the fats and oils obtained by transesterifying the palm-based fats and oils include transesterified oils of palm stearin and fractionated liquid parts of the transesterified oils of palm-based fats and oils. Particularly, it is preferable to use a fractionated liquid portion of a transesterified oil of palm stearin because the triglyceride composition of the baked confectionery fat composition can be adjusted to the above range relatively easily.

  The fractionated liquid part of the transesterified oil of palm-based fats and oils is a liquid part obtained by removing the solid part after random transesterification of the palm-based fats and oils, and corresponds to the palm-based fats and oils whose melting point exceeds 20 ° C. . The iodine value of the liquid part is preferably 35 to 62, more preferably 37 to 58, and still more preferably 40 to 55. If the iodine value is lower than 35, the efficiency of separation may be deteriorated and the cost may increase or the flavor may not be easily produced. If the iodine value is higher than 62, the SSU component may be reduced and bloom may be easily generated. The iodine value can be measured according to the standard oil and fat analysis test method 2.3.4.1-1996.

  The iodine value of the palm-based fats and oils used for the transesterification is preferably 30 to 58, and if within this range, the iodine value of the fractionated liquid part finally obtained can be easily adjusted to 35 to 62. Examples of the fats and oils to be used for the transesterification include palm oil, palm stearin, palm middle melting point, and palm olein when used for transesterification as they are. Palm oils such as palm double olein, palm super olein, palm top olein, and palm hard stearin have an iodine value of less than 30 or more than 58. The palm oils and fats are mixed together to adjust the iodine value to a range of 30 to 58. Then, it can be used for transesterification, and these hardened oils and transesterified oils may be mixed to adjust the iodine value to 30 to 58 and then used for transesterification.

  What is necessary is just to perform transesterification of the said palm oil fat according to a conventional method. As a catalyst used for transesterification, any catalyst can be used as long as it is a food application, and examples thereof include sodium methylate and lipase. The lipase is not particularly limited as long as it is a lipase usually used for transesterification of triglycerides, and specific examples include lipases derived from Thermomyces genus, Alcaligenes genus.

  Examples of the separation method after the transesterification include a method generally applied to edible fats and oils. For example, the transesterified oil of palm-based fats and oils is stirred while temperature-adjusted to precipitate crystals, and then the fats and oils are introduced into a pressure pressing device and compressed to obtain a liquid part. Specifically, a random transesterified oil of palm oil / fat is stirred for 5 to 48 hours while stirring at a temperature 2-14 ° C. lower than the melting point of the transesterified oil / fat to precipitate crystals, and the oil / fat Is preferably squeezed at 0.5 to 5 MPa while maintaining the temperature, and a liquid part having an iodine value of 35 to 62 is easily obtained.

Furthermore, from the viewpoint that the baked confectionery fat composition of the present invention is smoothly kneaded into the dough during the preparation of the baked confectionery dough and the workability is improved, the baked confectionery fat composition of the present invention includes the liquid oil and palm It is preferable that the oil and fat containing 15 to 80% by weight of SSM is blended in addition to the system oil and fat. Furthermore, it is more preferable to contain 1 to 10% by weight of the fats and oils containing 15 to 80% by weight of such SSM in the whole fats and oils of the oil and fat composition for baked confectionery of the present invention. The SSM content can be measured by a gas chromatograph method in accordance with the standard oil analysis test method 2.4.6.1-2013. SSM indicates the following.
S: saturated fatty acid having 16 or more carbon atoms (preferably having 24 or less carbon atoms)
M: saturated fatty acid having 10 or less carbon atoms (preferably having 6 or more carbon atoms)
SSM: Triglyceride in which S is bound as a constituent fatty acid at positions 1 and 2 or 2 and 3 of glycerin and M is bound at positions 1 and 3

  The fats and oils containing 15 to 80% by weight of SSM are saturated with at least one component (I) selected from fatty acids corresponding to saturated fatty acids S, derivatives thereof and triglycerides containing saturated fatty acids S as main constituent fatty acids. It can be produced by transesterifying at least one component (II) selected from fatty acids corresponding to the fatty acid M, derivatives thereof and triglycerides containing the saturated fatty acid M as the main constituent fatty acid. However, at least one of the components (I) and (II) needs to be a triglyceride.

  The transesterification may be performed according to a conventional method. As a catalyst used for transesterification, any catalyst can be used as long as it is a food application, and examples thereof include sodium methylate and lipase. The lipase is not particularly limited as long as it is a lipase usually used for transesterification of triglycerides, and specific examples include lipases derived from Thermomyces genus, Alcaligenes genus.

  Furthermore, in order to obtain fats and oils having a predetermined SSM content, it is preferable to adjust the use ratio of the components (I) and (II). Moreover, the fats and oils which have predetermined | prescribed SSM content can also be obtained from the fats and oils composition obtained by the transesterification by distillation and / or fractionation.

  Examples of the distillation method include short process thin film distillation and molecular distillation. Moreover, it does not specifically limit as said classification method, Either the method of fractionating using organic solvents, such as acetone and hexane, and the method of fractionating without using a solvent can be used.

  In the range which satisfies the SSS content, S2U content, SU2 content, and UUU content, and the SSU content / SUS content (weight ratio) described above, It may be a mixture of edible oils other than the oils and fats. Although it does not specifically limit as such edible oil, For example, pork fat, beef tallow, shea fat, fish oil, milk fat, etc., those fractionation oils, transesterification oil, extremely hardened oil, etc. are mentioned.

  The oil / fat composition for baked confectionery of the present invention may contain, as necessary, components that are generally blended into the oil / fat composition for baked confectionery, as long as the effects of the present invention are not impaired. it can. Examples of such components include emulsifiers and antioxidants.

  The emulsifier is not particularly limited, and examples thereof include lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester.

  Although it does not specifically limit as said antioxidant, For example, a tocopherol, a tocotrienol, a rosemary extract, a tea extract, a licorice extract etc. are mentioned.

  Although the oil-fat composition for baked goods of this invention is not specifically limited, For example, it can manufacture by the method described below. First, each fat and oil component to be blended is mixed, heated to 60 to 75 ° C. and melted, and then optional components such as an emulsifier and an antioxidant are dissolved in the molten fat and oil as necessary. After dissolution, the mixture is quenched and kneaded with a rapid kneading apparatus, and subjected to a tempering treatment as necessary to obtain the oil composition for baked confectionery of the present invention.

(Baked goods)
The baked confectionery of the present invention is prepared by mixing doughs such as flour, water, and the oil composition of the present invention to produce a dough, then molding the dough into a predetermined shape and baking it. If there is no particular limitation. Specific examples of the baked confectionery include pretzels, biscuits, cookies, crackers, wafers, sables, Langdosha, pie and the like.

  The baked confectionery of the present invention preferably has a small amount of water, and specifically, the baked confectionery preferably has a water content of 10% by weight or less in the entire baked confectionery. When the water content exceeds 10% by weight, the fats and oils contained in the baked confectionery are likely to be hydrolyzed, thereby generating free fatty acids, which may deteriorate the flavor of the baked confectionery. The water content is more preferably 5% by weight or less, and further preferably 3.5% by weight or less. The moisture content is based on the direct pressure method of atmospheric pressure heating and drying described in “Chapter 1 General ingredients and related ingredients” on pages 1 and 2 of “Japanese food standard ingredient table 2015 edition (7th edition) analysis manual”. Can be measured.

  In the baked confectionery of the present invention, in addition to flour, water, and the oil and fat composition of the present invention, components usually blended in the baked confectionery can be blended. Examples of such components include sugars, yeast, yeast food, swelling agents, eggs, egg processed products, salts, starch, emulsifiers, flavoring materials, fragrances, and coloring agents.

  Examples of the emulsifier include lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester.

  Examples of the taste material include dairy products, flavor extracts, and other raw materials having taste. Examples of the dairy products include whole milk powder, skim milk powder, condensed milk powder, heat-treated products of milk fat and enzyme-treated products, milk, sweetened condensed milk, fermented milk, fresh cream, cheese and the like. Examples of the flavor extract include kelp extract and fermented seasoning. Examples of the other raw materials having taste include egg yolk, whole egg, coffee, cacao raw material, matcha tea, green tea, potatoes, fruit juice, pulp, vegetable paste, powdered vegetable and the like.

Examples of the fragrances include butter flavor and milk flavor.
Examples of the colorant include β-carotene, an anato dye and the like.

  The manufacturing method of the baked confectionery of this invention is not specifically limited, It can manufacture according to a conventional method. Next, a method for manufacturing a pretzel will be described as a specific example. First, a dough is prepared by adding and mixing yeast and a swelling agent in water to the oil and fat composition for baked confectionery, flours, and sugars of the present invention. Next, after the dough is fermented together, it is molded into a predetermined shape with a reverse sheeter, cut into a desired size, and baked to obtain a pretzel.

(Composite confectionery)
The composite confectionery of the present invention is a confectionery formed by combining the above-described baked confectionery and an oily food such as chocolate. Specifically, a confectionery in which an oily food layer is formed on the surface of a baked confectionery, a confectionery in which an oily food is injected into a cavity inside the baked confectionery, and an oily food sandwiched between a plurality of baked confectionery Examples include confectionery. Especially, the confectionery in which the layer of an oil-based foodstuff is formed on the surface of baked confectionery is preferable.

  Oil-based foods are foods composed of fats and oils, and are foods that are solid at room temperature. Although it will not specifically limit if it is an oil-based foodstuff which can form a layer on the surface of baked confectionery, Specifically, chocolate, cream, etc. are mentioned.

  The manufacturing method of the composite confectionery of this invention is not specifically limited, It can manufacture according to a conventional method. Below, the manufacturing method of the composite confectionery which combined the pretzel and chocolate is demonstrated as a specific example. First, chocolate is obtained according to a conventional method with a composition comprising cocoa mass, cocoa butter, milk fat, vegetable oil, sugar, dairy product, and emulsifier. After the obtained chocolate is dissolved and tempered, it is coated on a pretzel which is an embodiment of the baked confectionery of the present invention, and cooled while dropping excess chocolate, the composite confectionery of the present invention can be obtained. .

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

(Measurement method of trans fatty acid content)
The trans fatty acid content was measured according to AOCS Ce 1f-96.

(Measurement method of lauric acid content and linolenic acid content)
The lauric acid content was measured according to the standard fat analysis method 2.4.4.3-2013 established by the Japan Oil Chemists' Society.

(Method for measuring triglyceride composition)
The triglyceride composition was measured by a high performance liquid chromatograph method in accordance with the standard oil analysis method 2.4.6.2-2013 established by the Japan Oil Chemists' Society.

(Measurement method of SSU content / SUS content (weight ratio))
The SSU content / SUS content (weight ratio) was measured with a silver nitrate column using HPLC according to the conditions described in “Journal of the American Oil Chemistry Society, 68, 289-293, 1991”.

(Measurement method of SSM content)
The SSM content was measured by a gas chromatograph method in accordance with the standard oil analysis method 2.4.6.1-2013 established by the Japan Oil Chemists' Society.

(Iodine number measurement method)
The iodine value was measured according to the standard oil analysis method 2.3.4.1-1996 established by the Japan Oil Chemists' Society.

(Measurement method of water content)
The moisture content conforms to the direct method of atmospheric pressure heating and drying method described in “Chapter 1 General and Related Components” on page 1-2 of “Japanese Food Standard Composition Table 2015 Edition (Seventh Edition) Analysis Manual”. Measured.

(Production Example 1) Production of fractionated liquid part of transesterified oil of palm oil and fat 100 parts by weight of deoxidized palm stearin (iodine value 35) is heated to 90 ° C. under a reduced pressure of 500 Pa, and 0.2 parts by weight Of sodium methylate was added and stirred for 30 minutes for random transesterification. After washing with water, decolorization was performed by adding 2 parts by weight of white clay at 90 ° C. under reduced pressure of 500 Pa. The oil and fat after decolorization was heated to 70 ° C. and completely dissolved, and crystallized for 24 hours while stirring at 46 ° C. After crystallization, the liquid part was obtained by filter pressing at 3 MPa. The obtained liquid part was deodorized for 1 hour under the conditions of 240 ° C. and 200 Pa to obtain a fractionated liquid part of a transesterified oil of palm oil having an iodine value of 43.

(Production Example 2) Transesterified oil A
50 parts by weight of Actor M-2 (manufactured by Riken Vitamin Co., Ltd.) and 50 parts by weight of low erucin extremely hardened rapeseed oil are heated to 90 ° C. under a reduced pressure of 500 Pa, and 0.2 part by weight of sodium methylate is added and stirred for 30 minutes. Random transesterification. After washing with water, decolorization was performed by adding 2 parts by weight of white clay at 90 ° C. under reduced pressure of 500 Pa. The obtained fats and oils were deodorized on condition of 250 degreeC and 200 Pa for 1 hour, and the transesterified fats and oils A were obtained. In the obtained transesterified fat / oil A, the SSM content was 44.7% by weight in the entire fat / oil.

Example 1
According to the composition of Table 1, 75 parts by weight of the fractionated liquid part of the transesterified oil of palm oil produced in Production Example 1, 5 parts by weight of transesterified oil A produced in Production Example 2, and 20 parts by weight of rapeseed oil Mixed. Lecithin (“Showa M Lecithin” manufactured by Showa Sangyo Co., Ltd.) 0.03% by weight, antioxidant (“RIKEN E Oil 700” manufactured by Riken Vitamin Co., Ltd.) 0 with respect to 99.94% by weight of the mixed fat / oil 0.03% by weight was dissolved, quenched with a rapid kneader and kneaded to obtain an oil / fat composition for baked confectionery of a composite confectionery.

(Example 2)
According to the composition of Table 1, the composite confectionery was baked in the same manner as in Example 1 except that 70 parts by weight of the fractionated liquid part of the transesterified oil of palm oil produced in Production Example 1 and 30 parts by weight of rapeseed oil were mixed. An oil and fat composition for confectionery was obtained.

(Example 3)
According to the composition of Table 1, 37 parts by weight of the fractionated liquid part of the transesterified oil of palm oil produced in Production Example 1, 10 parts by weight of transesterified oil A produced in Production Example 2, 40 parts by weight of rapeseed oil, and Except having mixed 13 parts by weight of palm olein, an oil composition for baked confectionery of composite confectionery was obtained in the same manner as in Example 1.

(Example 4)
According to the composition of Table 1, 62 parts by weight of the fractionated liquid part of the transesterified oil of palm-based fat produced in Production Example 1, 7 parts by weight of transesterified fat A produced in Production Example 2, 26 parts by weight of rapeseed oil, and Except that 5 parts by weight of palm stearin was mixed, an oil / fat composition for baked confectionery of composite confectionery was obtained in the same manner as in Example 1.

(Comparative Example 1)
According to the composition of Table 1, 35 parts by weight of the fractionated liquid part of the transesterified oil of palm-based fat produced in Production Example 1, 10 parts by weight of transesterified fat A produced in Production Example 2, 37 parts by weight of rapeseed oil, and Except that 18 parts by weight of palm olein was mixed, an oil / fat composition for baked confectionery of composite confectionery was obtained in the same manner as in Example 1.

(Comparative Example 2)
According to the composition of Table 1, 50 parts by weight of the fractionated liquid part of the transesterified oil of palm oil produced in Production Example 1, 10 parts by weight of transesterified oil A produced in Production Example 2, 23 parts by weight of rapeseed oil, and palm Except having mixed 10 weight part of oil and 7 weight part of palm stearin, the oil-fat composition for baked confectionery of composite confectionery was obtained similarly to Example 1.

(Comparative Example 3)
According to the composition of Table 1, 40 parts by weight of the fractionated liquid part of the transesterified oil of palm oil produced in Production Example 1, 5 parts by weight of transesterified oil A produced in Production Example 2, 20 parts by weight of rapeseed oil, and palm An oil / fat composition for baked confectionery of a composite confectionery was obtained in the same manner as in Example 1 except that 10 parts by weight of olein and 25 parts by weight of palm kernel extremely hardened oil were mixed.

  About the fat and oil composition for baked goods obtained in Examples 1-4 and Comparative Examples 1-3, trans fatty acid content, lauric acid content, triglyceride composition, and SSU content / SUS content (weight ratio) are measured. The results are shown in Table 1.

(Example 5)
According to the formulation in Table 2, 35 parts by weight of the fractionated liquid part of the transesterified oil of palm-based fat prepared in Production Example 1, 10 parts by weight of transesterified fat A prepared in Production Example 2, 47 parts by weight of rapeseed oil, and Except that 8 parts by weight of palm oil was mixed, an oil / fat composition for baked confectionery of composite confectionery was obtained in the same manner as in Example 1.

(Example 6)
According to the composition of Table 2, 56 parts by weight of the fractionated liquid part of the transesterified oil of palm-based fat produced in Production Example 1, 10 parts by weight of transesterified fat A produced in Production Example 2, 20 parts by weight of rapeseed oil, and Except that 14 parts by weight of the palm mid fraction was mixed, an oil / fat composition for a confectionery confectionery was obtained in the same manner as in Example 1.

(Example 7)
According to the formulation in Table 2, 35 parts by weight of the fractionated liquid part of the transesterified oil of palm-based fat prepared in Production Example 1, 10 parts by weight of transesterified fat A prepared in Production Example 2, 47 parts by weight of rapeseed oil, and Except that 8 parts by weight of palm stearin was mixed, an oil and fat composition for a confectionery confectionery was obtained in the same manner as in Example 1.

(Example 8)
According to the formulation of Table 2, 58 parts by weight of the fractionated liquid part of the transesterified oil of palm oil produced in Production Example 1, 8 parts by weight of transesterified oil A produced in Production Example 2, 22 parts by weight of rapeseed oil, and Except having mixed 12 parts by weight of palm olein, an oil composition for baked confectionery of composite confectionery was obtained in the same manner as in Example 1.

(Comparative Example 4)
According to the composition of Table 2, 29 parts by weight of the fractionated liquid part of the transesterified oil of palm-based fat produced in Production Example 1, 10 parts by weight of transesterified fat A produced in Production Example 2, 50 parts by weight of rapeseed oil, and Except having mixed 11 parts by weight of palm oil, an oil / fat composition for baked confectionery of composite confectionery was obtained in the same manner as in Example 1.

(Comparative Example 5)
According to the composition of Table 2, 49 parts by weight of the fractionated liquid part of the transesterified oil of palm-based fat produced in Production Example 1, 10 parts by weight of transesterified fat A produced in Production Example 2, 20 parts by weight of rapeseed oil, palm An oil composition for baked confectionery of composite confectionery was obtained in the same manner as in Example 1 except that 4 parts by weight of olein and 17 parts by weight of palm mid fraction were mixed.

(Comparative Example 6)
According to the composition of Table 2, 32 parts by weight of the fractionated liquid part of the transesterified oil of palm oil produced in Production Example 1, 10 parts by weight of transesterified oil A produced in Production Example 2, 45 parts by weight of rapeseed oil, and palm An oil / fat composition for baked confectionery of composite confectionery was obtained in the same manner as in Example 1 except that 10 parts by weight of stearin and 3 parts by weight of palm mid fraction were mixed.

(Comparative Example 7)
According to the formulation of Table 2, 45 parts by weight of the fractionated liquid part of the transesterified oil of palm-based fat prepared in Production Example 1, 10 parts by weight of transesterified fat A prepared in Production Example 2, 26 parts by weight of rapeseed oil, and Except that 19 parts by weight of palm olein was mixed, an oil / fat composition for baked confectionery of composite confectionery was obtained in the same manner as in Example 1.

  About the fat and oil composition for baked confectionery obtained in Examples 5-8 and Comparative Examples 4-7, trans fatty acid content, lauric acid content, triglyceride composition, and SSU content / SUS content (weight ratio) were measured. The results are shown in Table 2.

Example 9
According to the composition of Table 3, the liquid separation part of the transesterified oil of palm oil produced in Production Example 1 is 67 parts by weight, the transesterified oil A produced in Production Example 2 is 7 parts by weight, the rapeseed oil is 19 parts by weight, and Except that 7 parts by weight of palm olein was mixed, an oil / fat composition for baked confectionery of composite confectionery was obtained in the same manner as in Example 1.

(Example 10)
According to the composition of Table 3, 45 parts by weight of the fractionated liquid part of the transesterified oil of palm-based fat prepared in Production Example 1, 5 parts by weight of transesterified fat A prepared in Production Example 2, and 50 parts by weight of rapeseed oil Except for mixing, an oil and fat composition for baked confectionery of composite confectionery was obtained in the same manner as in Example 1.

(Example 11)
According to the composition of Table 3, 35 parts by weight of the fractionated liquid part of the transesterified oil of palm-based fats and oils prepared in Production Example 1, 10 parts by weight of transesterified oil and fat A prepared in Production Example 2, 39 parts by weight of rapeseed oil, and Except having mixed 16 parts by weight of palm olein, an oil composition for baked confectionery of composite confectionery was obtained in the same manner as in Example 1.

Example 12
According to the composition of Table 3, the fractionated liquid part of the transesterified oil of palm-based fat produced in Production Example 1 is 26 parts by weight, the transesterified fat A produced in Production Example 2 is 10 parts by weight, the rapeseed oil is 40 parts by weight, and Except that 24 parts by weight of lard was mixed, an oil / fat composition for baked confectionery of composite confectionery was obtained in the same manner as in Example 1.

(Comparative Example 8)
According to the composition in Table 3, 55 parts by weight of the fractionated liquid part of the transesterified oil of palm-based fats and oils prepared in Production Example 1, 10 parts by weight of transesterified oil and fat A prepared in Production Example 2, 18 parts by weight of rapeseed oil, and palm An oil composition for baked confectionery of composite confectionery was obtained in the same manner as in Example 1 except that 9 parts by weight of olein and 8 parts by weight of palm mid fraction were mixed.

(Comparative Example 9)
According to the formulation of Table 3, 37 parts by weight of the fractionated liquid part of the transesterified oil of palm-based fat prepared in Production Example 1, 6 parts by weight of transesterified oil A prepared in Production Example 2, 52 parts by weight of rapeseed oil, and An oil / fat composition for baked confectionery of composite confectionery was obtained in the same manner as in Example 1 except that 5 parts by weight of the palm mid fraction was mixed.

(Comparative Example 10)
According to the composition of Table 3, 31 parts by weight of the fractionated liquid part of the transesterified oil of palm oil produced in Production Example 1, 10 parts by weight of transesterified oil A produced in Production Example 2, 39 parts by weight of rapeseed oil, palm An oil / fat composition for a baked confectionery confectionery was obtained in the same manner as in Example 1 except that 15 parts by weight of olein and 5 parts by weight of palm stearin were mixed.

  About the fat and oil composition for baked goods obtained in Examples 9-12 and Comparative Examples 8-10, trans fatty acid content, lauric acid content, triglyceride composition, and SSU content / SUS content (weight ratio) are measured. The results are shown in Table 3.

(Examples 13 to 24, Comparative Examples 11 to 20) Preparation of Pretzel According to the formulation in Table 4, 100 parts by weight of wheat flour, 9 parts by weight of granulated sugar, and baked products obtained in Examples 1 to 12 or Comparative Examples 1 to 10 A dough was prepared by adding and mixing 2 parts by weight of yeast and 0.1 parts by weight of baking soda in 37.5 parts by weight of water to 5.7 parts by weight of the fat and oil composition for confectionery.

  The obtained dough was put together, fermented at 28 ° C. for 2 hours, and then folded in three on a reverse sheeter to form a sheet having a thickness of 2 mm. The sheet was cut into a size of 5 mm × 100 mm and baked at 190 ° C. for 10 minutes to obtain a pretzel. The water content of the obtained pretzel was measured, and the results are shown in Table 5. Moreover, evaluation regarding the flavor and workability of the obtained pretzel was performed according to the method described below, and the results are shown in Table 5.

<Evaluation of flavor>
After storing the pretzels prepared in Examples 13 to 24 and Comparative Examples 11 to 20 at 18 ° C. for 4, 8, 12, 16 and 20 weeks, they were eaten by 10 experienced panelists and evaluated according to the following criteria. The average score was taken as the evaluation value. In addition, the following off-taste shows the soap odor derived from a lauric oil and fat, and the oxidation degradation odor derived from liquid oil.
5 points: No nasty taste was felt even after 20 weeks from the start of storage.
4 points: There was no taste after 16 weeks from the start of storage, but a taste was felt after 20 weeks.
3 points: There was no taste after 12 weeks from the start of storage, but a taste of taste was felt after 16 weeks.
2 points: There was no taste after 8 weeks from the start of storage, but a taste of taste was felt after 12 weeks.
1 point: There was no taste after 4 weeks from the start of storage, but a taste of taste was felt after 8 weeks.

<Evaluation of workability>
When preparing pretzels in Examples 13 to 24 and Comparative Examples 11 to 20, in the step of preparing the pretzels dough, the dispersibility to the dough when the fat and oil composition for baked confectionery was mixed at a low speed (rotation speed: 63 rpm) (Kneading property) was evaluated according to the following criteria.
5 points: The baked confectionery fat composition is quickly kneaded into the dough by mixing for 3 minutes.
4 points: By mixing for 5 minutes, the fat and oil composition for baked goods is kneaded smoothly into the dough.
3 points: The fat and oil composition for baked goods is smoothly kneaded into the dough by mixing for 7 minutes.
2 points: The oil and fat composition for baked goods is kneaded into the dough by mixing for 9 minutes.
1 point: The fat and oil composition for baked confectionery is kneaded into the dough by mixing for 11 minutes.

(Examples 25 to 36, Comparative Examples 21 to 30) Preparation of composite confectionery According to the formulation in Table 6, sugar 42.5 parts by weight, cacao mass 22 parts by weight, cacao butter 8.5 parts by weight, whole milk powder 16.1 parts by weight According to a conventional method, chocolate was obtained with a composition comprising 10.5 parts by weight of vegetable oil and fat and 0.4 parts by weight of lecithin.

  After the obtained chocolate was melted at 60 ° C. and tempered, the pretzel obtained in Examples 13 to 24 or Comparative Examples 11 to 20 was coated. Then, this was suspended and it cooled at 10 degreeC, dropping excess chocolate, and the composite confectionery by which the surface of the pretzel was coated with chocolate was obtained. About the obtained composite confectionery, evaluation regarding whitening, softening of chocolate, and bloom was performed according to the method described below, and the results are shown in Table 7.

<Evaluation of whitening>
After storing the composite confectionery produced in Examples 25-36 and Comparative Examples 21-30 at 18 ° C. for 4, 8, 12, 16, and 20 weeks, it was not covered with chocolate by the composite confectionery for 10 skilled panelists. The surface of the pretzel portion was visually confirmed, evaluated according to the following criteria, and the average score was taken as the evaluation value.
5 points: There was no whitening even after 20 weeks from the start of storage.
4 points: There was no whitening after 16 weeks from the start of storage, but whitening after 20 weeks.
3 points: There was no whitening after 12 weeks from the start of storage, but whitening after 16 weeks.
2 points: No whitening after 8 weeks from the start of storage, but whitening after 12 weeks.
1 point: There was no whitening after 4 weeks from the start of storage, but whitening after 8 weeks.

<Evaluation of chocolate softening>
After storing the composite confectionery produced in Examples 25-36 and Comparative Examples 21-30 at 18 ° C. for 1 week, 10 experienced panelists touch the chocolate part of the composite confectionery with their index fingers, and the following criteria are used: Evaluation was made and the average score was taken as the evaluation value.
5 points: There is no sticky feeling, and no chocolate is applied to the fingers.
4 points: There is no sticky sensation, and chocolate does not stick to fingers.
3 points: There is a slightly sticky sensation, but there is no chocolate on the fingers.
2 points: There is a sticky sensation, and chocolate is on the fingers.
1 point: There is a very sticky sensation, and the finger has a lot of chocolate.

<Evaluation of Bloom>
After storing the composite confectionery produced in Examples 25 to 36 and Comparative Examples 21 to 30 at 18 ° C. for 4, 8, 12, 16, and 20 weeks, the surface of the chocolate portion of the composite confectionery was visually observed by 10 experienced panelists. We evaluated with the following criteria and made the average score the evaluation value.
5 points: Bloom did not occur even after 20 weeks from the start of storage.
4 points: Bloom did not occur after 16 weeks from the start of storage, but occurred after 20 weeks.
3 points: Bloom did not occur after 12 weeks from the start of storage, but occurred after 16 weeks.
2 points: Bloom did not occur after 8 weeks from the start of storage, but occurred after 12 weeks.
1 point: Bloom did not occur after 4 weeks from the start of storage, but occurred after 8 weeks.

From the results shown in Tables 5 and 7, the following can be understood.
The pretzel of Example 13 including the oil / fat composition for baked confectionery manufactured in Example 1 was sufficiently suppressed in deterioration of the flavor over time, and the dough could be manufactured with good workability. The composite confectionery of Example 25 in which the pretzel and chocolate of Example 13 were combined were less likely to cause whitening of the pretzel, softening of the chocolate, and bloom.

  The pretzel of Example 14 including the oil / fat composition for baked confectionery produced in Example 2 was able to produce dough without any problems because the deterioration of flavor over time was suppressed. The composite confectionery of Example 26 in which the pretzel and chocolate of Example 14 were combined was extremely unlikely to cause whitening of the pretzel, softening of the chocolate, and bloom.

  The pretzel of Example 15 containing the fat and oil composition for baked confectionery produced in Example 3 was able to produce dough without any problems because the deterioration of flavor over time was suppressed. The composite confectionery of Example 27 in which the pretzel and chocolate of Example 15 were combined was less likely to cause whitening of the pretzel, softening of the chocolate, and bloom.

  The pretzel of Example 16 containing the fat and oil composition for baked confectionery produced in Example 4 was able to produce dough with good workability because the deterioration of flavor over time was suppressed. The composite confectionery of Example 28 in which the pretzel and chocolate of Example 16 were combined had very little pretzel whitening and softening of chocolate, and chocolate bloom was hardly generated.

  The pretzel of Example 17 containing the fat and oil composition for baked confectionery manufactured in Example 5 was able to manufacture dough without any problems because the deterioration of flavor over time was suppressed. The composite confectionery of Example 29 in which the pretzel and chocolate of Example 17 were combined was less likely to cause whitening of the pretzel, softening of chocolate, and bloom.

  The pretzel of Example 18 containing the fat and oil composition for baked confectionery produced in Example 6 was sufficiently suppressed in deterioration of the flavor over time, and the dough could be produced without problems. In the composite confectionery of Example 30 in which the pretzel of Example 18 and chocolate were combined, whitening of the pretzel, softening of chocolate, and bloom were all difficult to occur.

  The pretzel of Example 19 containing the oil and fat composition for baked confectionery produced in Example 7 was able to produce dough without any problems because the deterioration of flavor over time was suppressed. In the composite confectionery of Example 31 in which the pretzel of Example 19 and chocolate were combined, whitening of the pretzel, softening of chocolate, and bloom were all difficult to occur.

  The pretzel of Example 20 containing the baked confectionery fat composition produced in Example 8 was sufficiently suppressed in deterioration of the flavor over time, and the dough could be produced without problems. In the composite confectionery of Example 32 in which the pretzel of Example 20 and chocolate were combined, whitening of the pretzel, softening of chocolate, and bloom were all difficult to occur.

  The pretzel of Example 21 containing the baked confectionery fat composition produced in Example 9 was sufficiently suppressed in deterioration of the flavor over time, and the dough could be produced without problems. The composite confectionery of Example 33 in which the pretzel and chocolate of Example 21 were combined were less likely to cause whitening of the pretzel, softening of the chocolate, and bloom.

  The pretzel of Example 22 including the oil and fat composition for baked confectionery produced in Example 10 was able to produce dough without any problems because the deterioration of the flavor over time was suppressed. In the composite confectionery of Example 34 in which the pretzel of Example 22 and chocolate were combined, whitening of the pretzel, softening of chocolate, and bloom were all difficult to occur.

  The pretzel of Example 23 containing the fat and oil composition for baked confectionery manufactured in Example 11 was able to manufacture dough without any problems because the deterioration of flavor over time was suppressed. In the composite confectionery of Example 35 in which the pretzel of Example 23 and chocolate were combined, whitening of the pretzel, softening of chocolate, and bloom were all difficult to occur.

  The pretzel of Example 24 containing the fat and oil composition for baked confectionery produced in Example 12 was able to produce dough with good workability because the deterioration of flavor over time was suppressed. The composite confectionery of Example 36 in which the pretzel and chocolate of Example 24 were combined was less likely to cause whitening of the pretzel, softening of chocolate, and bloom.

  The composite confectionery of the comparative example 21 which combined the pretzel of the comparative example 11 containing the fat and oil composition for baked confectionery manufactured by the comparative example 1 and chocolate is a thing which is easy to generate | occur | produce all whitening of a pretzel, softening of chocolate, and bloom. there were.

  The pretzel of the comparative example 12 containing the oil-fat composition for baked confectionery manufactured in the comparative example 2 was inadequate in workability. Moreover, the composite confectionery of the comparative example 22 which combined the pretzel and the chocolate of the comparative example 12 was a thing which is easy to generate | occur | produce a chocolate bloom.

  The pretzel of Comparative Example 13 containing the baked confectionery fat composition produced in Comparative Example 3 was liable to deteriorate in flavor and the workability was extremely insufficient. Moreover, the composite confectionery of the comparative example 23 which combined the pretzel and chocolate of the comparative example 13 was easy to generate | occur | produce all of whitening of a pretzel, softening of chocolate, and bloom.

  The pretzel of Comparative Example 14 containing the fat and oil composition for baked confectionery produced in Comparative Example 4 was liable to deteriorate in flavor and was insufficient in workability. Further, the composite confectionery of Comparative Example 24, which is a combination of the pretzel and chocolate of Comparative Example 14, was likely to cause whitening of the pretzel, softening of chocolate, and bloom.

  The pretzel of Comparative Example 15 including the baked confectionery fat composition produced in Comparative Example 5 had insufficient workability. Moreover, the composite confectionery of the comparative example 25 which combined the pretzel and chocolate of the comparative example 15 was easy to generate | occur | produce all of whitening of a pretzel, softening of chocolate, and bloom.

  The pretzel of the comparative example 16 containing the fat and oil composition for baked confectionery manufactured in the comparative example 6 was easy to deteriorate in flavor, and its workability was insufficient. In addition, the composite confectionery of Comparative Example 26 in which the pretzel and chocolate of Comparative Example 16 were combined was likely to cause whitening of the pretzel, softening of chocolate, and bloom.

  The pretzel of Comparative Example 17 containing the oil composition for baked confectionery manufactured in Comparative Example 7 had insufficient workability. In addition, the composite confectionery of Comparative Example 27 in which the pretzel and chocolate of Comparative Example 17 were combined was likely to cause whitening of the pretzel, softening of chocolate, and bloom.

  The pretzel of Comparative Example 18 including the baked confectionery fat composition produced in Comparative Example 8 had insufficient workability. Moreover, the composite confectionery of the comparative example 28 which combined the pretzel and chocolate of the comparative example 18 was a thing which is easy to generate | occur | produce whitening of a pretzel and the bloom of chocolate.

  The pretzel of the comparative example 19 containing the fat and oil composition for baked confectionery manufactured in the comparative example 9 was easy to deteriorate in flavor, and the workability was insufficient. Moreover, the composite confectionery of the comparative example 29 which combined the pretzel and the chocolate of the comparative example 19 was a thing which is easy to generate | occur | produce softening and bloom of chocolate.

The composite confectionery of the comparative example 30 which combined the pretzel of the comparative example 20 and the chocolate containing the fat and oil composition for baked confectionery manufactured in the comparative example 10 was easy to generate | occur | produce whitening of a pretzel and the bloom of chocolate. .

Claims (9)

In the entire constituent fatty acids in the fats and oils for baked confectionery confectionery, the trans fatty acid content is 5% by weight or less, and the lauric acid content is less than 2% by weight,
In the whole fats and oils composition for baked confectionery, 4 to 8% by weight of SSS, 20 to 40% by weight of S2U, 18 to 25% by weight of SU2, and 18 to 42% by weight of UUU,
An oil / fat composition for baked confectionery of a composite confectionery having an SSU content / SUS content (weight ratio) of 1 to 3.5.
S: Saturated fatty acid having 16 or more carbon atoms U: Unsaturated fatty acid having 16 or more carbon atoms SSS: Triglyceride in which 3 molecules of S are bonded S2U: Triglyceride in which 2 molecules of S and 1 molecule of U are bonded SU2: S 1 molecule, triglyceride in which 2 molecules of U are bound UUU: triglyceride in which 3 molecules of U are bound SSU: triglyceride in which S is bound at 1, 2 or 2, 3 position, and U is bound at 1 or 3 position SUS : Triglyceride with S in position 1, 3 and U in position 2. The fat and oil composition for baked confectionery of the composite confectionery according to claim 1, comprising 1 to 10 wt% of fat and oil containing 15 to 80% by weight of SSM in the entire fat and oil of the confectionery fat and oil composition for composite confectionery.
M: Saturated fatty acid having 10 or less carbon atoms SSM: Triglyceride in which S is bonded to 1, 2 or 2, 3 position and M is bonded to 1 or 3 position   The confectionery of the composite confectionery according to claim 1 or 2, which contains 20 to 60% by weight of liquid oil and 40 to 80% by weight of palm oil and fat in the entire fat and oil of the confectionery fat and oil composition for composite confectionery. Oil and fat composition.   The oil-fat composition for baked confectionery of the composite confectionery in any one of Claims 1-3 whose linolenic acid content is 5 weight% or less in the whole constituent fatty acid in the fats and oils of baked confectionery oil-fat composition.   The fat-and-oil composition for baked confectionery of a composite confectionery according to claim 3 or 4, wherein the palm-based fat is a fractionated liquid part of a transesterified oil of palm-based fat and oil and has an iodine value of 35 to 62.   The baked confectionery containing the oil-fat composition for baked confectionery of the composite confectionery in any one of Claims 1-5.   The baked goods of Claim 6 whose water content in the whole baked goods is 10 weight% or less.   A baked confectionery product, comprising: preparing a dough by mixing the fat and oil composition for baked confectionery of the composite confectionery product according to any one of claims 1 to 5, flours, and water, and then molding and baking the dough. Manufacturing method.   The composite confectionery which combined the baked confectionery of Claim 6 or 7, and an oil-based foodstuff.