JP2019198319A - Oil and fat composition for confectionery milling and confectionery using the same - Google Patents

Abstract

To provide an oil and fat composition for confectionery milling good in crispy feeling at beginning of bite and breaking feeling at end of bite in confectionery, capable of maintaining softness with suppressing aging for long time in confectionery with softness, and suppressing baking loss, and confectionery using the same.SOLUTION: The oil and fat composition for confectionery milling contains an enzyme (I) and an enzyme (II) described below, the enzyme (II) has relative ratio of enzymatic activity in sugar concentration of 10 mass% solution to the enzymatic activity in sugar concentration 0 mass% solution in the enzymatic activity at 40°C by BPNPG7 colorimetry is 20% or more. Enzyme (I): phospholipase. Enzyme (II): at least one kind selected from maltose production α-amylase and maltotetraose production α-amylase.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a fat composition for kneading confectionery and a confectionery using the same.

  Cookies, biscuits, and pound cakes that are baked by adding oils and fats, sugar, eggs, etc. to wheat flour can be enjoyed in addition to the flavor. The food texture peculiar to confectionery such as baked confectionery, such as the disintegration feeling at the end of chewing, is favored by consumers.

  There are various types of baked confectionery depending on the type of baked confectionery, but some cakes such as pound cakes have a texture that is soft and crisp and disintegrates. It is preferred and something that does not drop off the pot is desired. The pot dropping here refers to a phenomenon in which the cake dough that has expanded during baking shrinks after baking and sinks near the center of the cake. Especially when there is a lot of liquid fat, it becomes a soft cake but the center part sinks. It becomes easy to fall. In the case of a pound cake, a shape with a raised central portion is considered good, but if it sinks and becomes clogged, it is not preferable in terms of texture and appearance.

  Conventionally, various properties such as texture are improved by adding an enzyme to a confectionery dough. For example, Patent Documents 1 to 9 propose techniques for adding phospholipase to confectionery dough.

JP 2017-000109 A JP 2017-212914 A JP, 2006-123318, A Special table 2010-501195 JP 2003-325140 A JP-A-10-191871 JP-A-2018-11577 International Publication No. 2016/050746 International Publication No. 2013/160370

  However, there has been a demand for a technique that is more satisfactory in terms of crispyness and disintegration. For soft confectionery such as cakes, there was a need for a technology that can suppress aging for a long period of time while maintaining a softness and disintegration, as well as a technology that suppresses pot dropping. . In the techniques described in Patent Documents 1 to 9, phospholipase is added, but attention is not paid to these improvements from the viewpoint of combining with other enzymes. In order to suppress aging for a long time and maintain softness, it is a conventional problem in foods using starch as a main ingredient. In addition to confectionery as such foods, in bread, enzymes are used as anti-aging agents. Technology that makes it last longer is known. However, in confectionery such as baked confectionery, the sugar content is often relatively high, but if the sugar content is high, the enzyme may be difficult to work. Moreover, although some of the above-mentioned patent documents are evaluating aging inhibition, the evaluation is from about 3 days to about 3 weeks. There has been a demand for a technology that can cope with confectionery that is required to prevent aging and maintain softness for a long period of time, such as several months, exceeding one month.

  The present invention has been made in view of the above circumstances, and has a good feeling of squeezing at the beginning of chewing and a feeling of disintegration at the end of chewing in confectionery. It is an object of the present invention to provide an oil / fat composition for kneading confectionery that can maintain the viscosity of the kettle and further suppress the dropping of the kettle and a confectionery using the same.

In order to solve the above-mentioned problems, the confectionery fat and oil composition of the present invention contains the following enzymes (I) and (II), and the enzyme (II) is 40 by the BPNPG7 colorimetric method. The enzyme activity at 0 ° C. is characterized in that a relative ratio of the enzyme activity in an aqueous solution of 10% by mass sugar to an enzyme activity in an aqueous solution of 0% by mass sugar is 20% or more.
Enzyme (I): Phospholipase enzyme (II): At least one selected from maltose-producing α-amylase and maltotetraose-producing α-amylase The confectionery of the present invention is a baked confectionery using the oil composition for kneading confectionery. And confectionery selected from steamed confectionery.

  According to the present invention, the savory feeling at the beginning of chewing and the disintegration feeling at the end of chewing in confectionery are good, and in soft confectionery, aging can be suppressed for a long time and softness can be maintained. Can be suppressed.

It is a photograph which shows the pot dropping state in the pound cake of Example 17 and Comparative Example 13.

  The present invention is described in detail below.

  The enzyme (I) used in the oil and fat composition of the present invention is phospholipase. Phospholipases are enzymes that hydrolyze glycerophospholipids having a glycerin skeleton, and are roughly classified into four types, A, B, C, and D, depending on the type of reaction to be catalyzed. Among the phospholipases A, phospholipase A1 (enzyme number: EC 3.1.1.32) is a general term for an enzyme group that cleaves the acyl group at position 1, and phospholipase A2 (enzyme number: EC 3.1.1.4). Is a general term for a group of enzymes that cleave the acyl group at the 2-position. All of these produce lysophospholipids and fatty acids. Phospholipase D (enzyme number: EC 3.1.4.4) is a general term for an enzyme group that cleaves a phosphate ester bond to generate phosphatidic acid and alcohol.

  The origin of the phospholipase is not particularly limited, and phospholipases derived from animals, plants, microorganisms such as fungi, bacteria, and the like can be used as long as they have the above activities. The method for producing the enzyme is not particularly limited. For example, even an extract from a natural tissue or an enzyme produced in large quantities using recombinant DNA technology has been modified from synthetic DNA. It may be an enzyme. The forms of enzyme products produced through the isolation and purification processes of enzymes from culture broth and cultured cells generally include solutions, powders, production strains, etc., and are not particularly limited. Or an enzyme preparation of granules) can be preferably used. Moreover, deterioration of the quality by the phospholipase which remain | survived in confectionery can be suppressed as it is the phospholipase which has the optimal temperature which can inactivate an enzyme completely after baking of confectionery dough.

  As the phospholipase, phospholipase A2 can be preferably used. Furthermore, the thing without lipase activity is more preferable from the point of flavor. Although its origin is not particularly limited, for example, phospholipase A2 derived from actinomycetes or porcine pancreas is produced for industrial use.

  As the formulated phospholipase A2, for example, lysonase (manufactured by Sanyo Fine Co., Ltd.), Nagase 10P / R, Denabake RICH (manufactured by Nagase ChemteX Japan Co., Ltd.) and the like are commercially available. Among these, Nagase 10P / R and Denabake RICH are more preferable.

  In the fat and oil composition for kneading confectionery of the present invention, the enzyme activity of the enzyme (I) phospholipase by the free fatty acid measurement method is not particularly limited, and is, for example, 0.5 to 250 U with respect to 100 g of the fat and oil composition. However, in confectionery, the crispness at the beginning of chewing and the disintegration at the end of chewing, and in soft confectionery, aging can be suppressed for a long period of time, and softness can be maintained. 1 to 220U is preferable with respect to 100 g of the oil and fat composition, and 2 to 220U is more preferable. Here, the enzyme activity of the phospholipase of enzyme (I) by the free fatty acid measurement method is measured by the method described in the Examples section described later.

  The enzyme (II) used in the oil and fat composition of the present invention is at least one selected from maltose producing α-amylase and maltotetraose producing α-amylase. These are glycolytic enzymes, which may be used alone or in combination of two or more.

  Maltose producing α-amylase (enzyme number: EC 3.2.1.133) is a general term for enzymes that act on starch and mainly produce maltose. Examples of the sugar-resistant maltogenic α-amylase as the enzyme (II) essential for the present invention include Novamyl 3DBG, Novamyl 3D Conch BG (manufactured by Novozymes Japan), Opticake Fresh (Novo Zymes Japan Co., Ltd.) is commercially available. In addition, although it is not enzyme (II), as a maltose production | generation alpha-amylase without glucose tolerance, Novamyl 10000BG and Novamyl L (Novozymes Japan Co., Ltd. product) can be obtained commercially.

  Maltotetraose-producing α-amylase acts on starch to generate maltotetraose, which is an oligosaccharide in which glucose is α-1,4-linked. Maltotetraose-producing α-amylase (enzyme number: EC 3.2.1.60) is, for example, Denabake EXTRA (manufactured by Nagase ChemteX Japan), Power Soft Cake Enzyme, Power Fresh Bakery Enzyme, PF3050GF (DuPont Nutrition & Etc.) are commercially available.

  Enzyme (II) has a relative ratio of the enzyme activity in an aqueous solution of 10% by mass of sugar to the enzyme activity in an aqueous solution of 0% by mass of sugar in an enzyme activity at 40 ° C. by BPNPG7 colorimetric method of 20% or more It is. In this way, having sugar resistance, it is difficult to inhibit the decomposition of starch even in the dough pre-mixed with sugar, so the squeezing feeling at the beginning of chewing and the disintegration feeling at the end of chewing in confectionery are good and soft. In some confectionery, aging can be suppressed for a long time and softness can be maintained. Here, the enzyme activity of the enzyme (II) by the BPNPG7 colorimetric method is measured by the method described in the Examples section described later.

  In the enzyme activity (II), the enzyme activity at 65 ° C. is more than twice the enzyme activity at 40 ° C. in the enzyme activity according to the BPNPG7 colorimetric method. By having heat resistance in this way, the decomposition of starch at the time of baking is further promoted, so that the feeling of crushing at the beginning of chewing and the feeling of disintegration at the end of chewing in confectionery is good, and in soft confectionery, Aging can be suppressed for a long time and softness can be maintained. Here, the enzyme activity of the enzyme (II) by the BPNPG7 colorimetric method is measured by the method described in the Examples section described later.

  In the fat and oil composition for kneading confectionery of the present invention, the enzyme activity at 40 ° C. by the BPNPG7 colorimetric method in the maltose-producing α-amylase and maltotetraose-producing α-amylase of the enzyme (II) is not particularly limited. It can be 0.1 to 50 U with respect to 100 g of the oil / fat composition, but it suppresses aging for a long time in a confectionery with a crisp feeling at the beginning of biting and a disintegration feeling at the end of biting in confectionery. From the point which can maintain softness, 0.5-20U are preferable with respect to 100g of oil-fat compositions, and 1-15U are more preferable. Here, the enzyme activity of the enzyme (II) by the BPNPG7 colorimetric method is measured by the method described in the Examples section described later.

  The fat and oil composition for kneading confectionery of the present invention can maintain the softness by suppressing aging for a long time in the confectionery feeling at the beginning of chewing and the disintegration feeling at the end of chewing in confectionery, and soft confectionery, Furthermore, the enzyme activity at 40 ° C. according to the BPNPG7 colorimetric method in the enzyme (II) is 0.003 to 15 U against the enzyme activity 1 U according to the free fatty acid measurement method in the enzyme (I) because the pot dropping can be suppressed. Is preferable, 0.00455-10U is more preferable, and 0.01-10U is further more preferable. Here, the enzyme activity of the enzyme (I) by the free fatty acid assay and the enzyme activity of the enzyme (II) by the BPNPG7 colorimetric method are measured by the methods described in the Examples section below.

  The fats and oils used in the confectionery kneading fat and oil composition of the present invention are not particularly limited, but palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, Rice oil, safflower oil, olive oil, sesame oil, shea fat, monkey fat, mango oil, iripe fat, cacao butter, lard, beef tallow, milk fat, fractionated oil, processed oil (cured and transesterified Among them, one or more processed). These fats and oils may be used individually by 1 type, and may be used in combination of 2 or more type.

  The fat and oil composition for kneading confectionery of the present invention may or may not contain a trans fatty acid as a constituent fatty acid of the fat or fat, but if the intake of trans fatty acid increases, the amount of LDL cholesterol in the blood may increase. . Therefore, in the present invention, it is preferable that the content of trans fatty acid in the constituent fatty acid of the triglyceride of the oil is less than 10% by mass with respect to the total mass of the fatty acid of the triglyceride. More preferably, it is less than 3% by mass, and most preferably less than 3% by mass.

  Examples of the form of the fat and oil composition for kneading confectionery of the present invention include plastic fats and oils such as margarine and shortening, fluidity, and liquid.

  When the fat composition for kneading confectionery of the present invention is a plastic fat, it is preferable to contain a transesterified fat as the fat. Examples of the transesterified fats and oils include transesterified fats and oils of palm-based fats and oils and transesterified fats and oils of lauric fats and palm-based fats and oils. 5-80 mass% is preferable with respect to the mass of the whole fats and oils, and, as for content of transesterified fats and oils, 10-75 mass% is more preferable. In addition to transesterified oils and fats, palm oils and fats, liquid oils, extremely hardened oils, and the like can be used in combination. Here, the palm-based fats and oils have a fatty acid content of 16 or more carbon atoms in the total constituent fatty acids of 35% by mass or more. Examples of the palm-based fats and oils include palm oil, palm fractionated oil, and these hardened oils. These may be used alone or in combination of two or more. As palm fractionation oil, a hard part, a soft part, a middle melting point part, etc. can be used. The lauric fats and oils are fats and oils having a lauric acid content of 30% by mass or more in all constituent fatty acids, and examples thereof include palm kernel oil, coconut oil, fractionated oils thereof, hardened oils, and the like. Or may be used in combination of two or more. Liquid oil is fluid at 5 ° C, such as rapeseed oil, soybean oil, cottonseed oil, sunflower oil, corn oil, rice oil, safflower oil, olive oil, sesame oil, and palm oil. Can be mentioned. These may be used alone or in combination of two or more. Content of liquid oil is 0-60 mass% with respect to the mass of the whole fats and oils, for example. The extremely hardened oil has an iodine value of preferably 3 or less, more preferably 2 or less. Examples of the extremely hardened oil include, for example, rapeseed extremely hardened oil, high erucic acid rapeseed extremely hardened oil, palm extremely hardened oil, palm extremely hardened oil, palm kernel extremely hardened oil, lard extremely hardened oil, beef tallow extremely hardened oil, and those extremely hardened oils Examples include oil transesterified fats and oils. These may be used alone or in combination of two or more. Content of extremely hardened oil is 0-7 mass% with respect to the mass of the whole fats and oils, for example.

  When the oil and fat composition for kneading confectionery of the present invention is fluid or liquid, it exhibits fluidity at 5 ° C. as fats and oils, for example, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, corn oil, rice Examples include oil, safflower oil, olive oil, sesame oil, and super olein separated from palm oil. These may be used alone or in combination of two or more.

  In the fat and oil composition for confectionery kneading according to the present invention, the fat and oil has a content of oleic acid bonded to the 2-position of the triglyceride of 30 to 65% by mass based on the total mass of the fatty acid bonded to the 2-position of the triglyceride. It is preferable that it is 35-60 mass%. When the content of oleic acid bonded to the 2-position of triglyceride is within this range, the savory feeling at the beginning of chewing and the disintegration feeling at the end of chewing are good in confectionery, and aging is prolonged in soft confectionery. The period can be suppressed and softness can be maintained. If the content of oleic acid bonded to the 2-position of triglyceride is too much, the fats and oils tend to be soft, so that the skeleton becomes weak and the texture becomes clogged, and the softness of the confectionery becomes inferior. . If the content of oleic acid bonded to the 2-position of triglyceride is too small, fats and oils become hard, and crystal growth tends to harden over time. To do.

  In the present invention, triglyceride in fats and oils is a compound having a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1st, 2nd and 3rd positions of triglyceride represent the positions where fatty acids are bonded. The constituent fatty acids at the 1st and 3rd positions of the triglyceride in which oleic acid is bonded to the 2nd position derived from the oils and fats as exemplified above may be either saturated fatty acids or unsaturated fatty acids. Examples of triglycerides in which oleic acid is bonded to the 2-position include SOS type triglycerides, SOU type triglycerides (including positional isomers), UOU type triglycerides, and the like, but are not particularly limited. Here, “S” means a saturated fatty acid that is a constituent fatty acid of triglyceride, “U” means an unsaturated fatty acid that is a constituent fatty acid of triglyceride, and “O” means oleic acid that is a constituent fatty acid of triglyceride.

  When the 1st or 3rd constituent fatty acid of the triglyceride having oleic acid bonded to the 2nd position is a saturated fatty acid S, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. Although it does not specifically limit as saturated fatty acid S, For example, butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. In addition, the numerical notation in the said parenthesis is carbon number of a fatty acid. When the constituent fatty acid at the 1st or 3rd position of the triglyceride having oleic acid bonded at the 2nd position is an unsaturated fatty acid U, it is preferably an unsaturated fatty acid having 14 to 24 carbon atoms. Although it does not specifically limit as unsaturated fatty acid U, For example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), oleic acid (18: 1), linoleic acid ( 18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), ceracoleic acid (24: 1) and the like. In the numerical notation in the parentheses for the unsaturated fatty acid, the left side is the number of carbon atoms of the fatty acid, and the right side is the number of double bonds. When the fatty acid at the 1st or 3rd position of the triglyceride having oleic acid bonded at the 2nd position is a saturated fatty acid S and an unsaturated fatty acid U, the above saturated fatty acid (saturated fatty acid having 4 to 24 carbon atoms) and the unsaturated fatty acid It is preferably (unsaturated fatty acid having 4 to 24 carbon atoms).

  In the fat composition for kneading confectionery of the present invention, the solid fat content (SFC) at 10 ° C. of the oil phase (including the emulsifier) is preferably 5 to 57%. The SFC at 20 ° C. is preferably 5 to 35%. The SFC at 30 ° C. is preferably 3 to 21%. If the SFC is within these ranges, the confectionery can be imparted with an appropriate hardness, so that the confectionery feeling at the beginning of biting and the disintegration feeling at the end of biting are good in confectionery, and aging is prolonged in soft confectionery. The period can be suppressed and softness can be maintained. Here, SFC is measured by the method described in the Examples section described later.

  The fat and oil composition for kneading confectionery of the present invention contains enzyme (I) and enzyme (II), and may further contain other enzymes. Examples of other enzymes include glycolytic enzymes other than enzyme (II), α-amylase, β-amylase, hemicellulase, xylanase, cellulase, lipase, protease, glucooxidase and the like.

  The origin of enzyme (II) and other glycolytic enzymes is not particularly limited, and enzymes derived from animals, plants, microorganisms such as fungi, bacteria, and the like can be used. The method for producing the enzyme is not particularly limited. For example, even an extract from a natural tissue or an enzyme produced in large quantities using recombinant DNA technology has been modified from synthetic DNA. It may be an enzyme. The forms of enzyme products produced through the isolation and purification processes of enzymes from culture broth and cultured cells generally include solutions, powders, production strains, etc., and are not particularly limited. Or an enzyme preparation of granules) can be preferably used. Moreover, deterioration of the quality by the glycolytic enzyme which remained in the confectionery can be suppressed as it is the glycolytic enzyme which has the optimal temperature which can inactivate an enzyme completely after baking of confectionery dough.

  In addition, each enzyme contained in the confectionery kneading fat composition of the present invention was dissolved in the confectionery kneading fat composition at 50 ° C., added with a buffer solution heated to 50 ° C., stirred, and then stirred at 5 ° C. The enzyme activity and content can be analyzed by centrifuging and using the aqueous phase portion as a sample, and diluting the aqueous phase appropriately and measuring the enzyme activity.

  The fat and oil composition for kneading confectionery of the present invention can contain an emulsifier. As the emulsifier, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, stearoyl Examples include calcium lactate. The fat and oil composition for kneading confectionery of the present invention is capable of suppressing aging for a long time and maintaining softness in confectionery at the beginning of chewing and disintegration at the end of chewing in confectionery and soft confectionery. In glycerin fatty acid ester (for example, monoglycerin stearate ester, monoglycerin palmitic acid fatty acid ester, monoglycerin oleic acid ester, diglycerin stearic acid ester, diglycerin palmitic acid ester, diglycerin oleic acid ester, stearic acid monoglycerin diacetyl tartaric acid ester , Stearic acid monoglycerin succinate, stearic acid monoglycerin lactate, stearic acid monoglycerin diacetyltartaric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinolein Esters), propylene glycol fatty acid esters (eg propylene glycol monostearate, propylene glycol monopalmitate, propylene glycol monobehenate), sucrose fatty acid esters (eg sucrose stearate, sucrose oleate) and It is preferable to contain at least one emulsifier selected from lecithin (for example, crude lecithin, high-purity lecithin, and enzymatically decomposed lecithin). When mix | blending the said emulsifier, 0.5-18 mass% is preferable with respect to the mass of the whole oil-fat composition from the point of the said effect, and 10-15 mass% is more preferable.

  The fat and oil composition for confectionery kneading of the present invention can be blended with other components other than those described above within a range not impairing the effects of the present invention. Examples of such other components include milk, dairy products, flavoring agents obtained by enzymatic treatment of dairy products, proteins, carbohydrates, salts, acidulants, pH adjusters, antioxidants, spices, thickeners, Examples include coloring components, amino acids, and powdered oils. Dairy products include cheese (natural cheese, processed cheese, etc.), whole milk powder, skim milk powder, cream powder, whey powder, protein whey powder, whey cheese (WC), whey protein concentrate (WPC), whey protein iso Examples include rate (WPI), buttermilk powder, total milk protein, sodium caseinate, and potassium caseinate. Examples of the protein include various flours such as vegetable protein such as soybean flour, soybean protein, pea protein, wheat flour and wheat protein. Examples of sugars include monosaccharides such as glucose (fructose), fructose (fructose), galactose, and arabinose, disaccharides such as sucrose, maltose, lactose, trehalose, palatinose, and cellobinose, trisaccharides such as maltotriose, Examples include oligosaccharides, sugar alcohols, sweeteners such as stevia and aspartame, starches, starch degradation products, indigestible dextrins, polysaccharides such as inulin (eg, agabeinulin), and the like. In addition, as sweeteners such as stevia and aspartame, and antioxidants, L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, oryzanols, plant sterols, catechins, polyphenols, Examples include tea extract. Examples of spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the thickener include carrageenan, xanthan gum, gua gum, carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC) and the like. Examples of the coloring component include carotene and anato. Furthermore, in order to impart flavor, a flavor according to the purpose, for example, butter flavor, milk flavor or the like can be blended as the other components.

  The fat and oil composition for kneading confectionery of the present invention can take a form containing substantially no aqueous phase and a form containing an aqueous phase, and may be a plastic fat or oil.

  When the fat composition for kneading confectionery of the present invention is a plastic fat or oil, shortening may be mentioned as a form that does not substantially contain an aqueous phase. Here, “substantially does not contain” means that the content of moisture (including volatile matter) is 0.5% by mass or less, corresponding to the shortening of the Japanese Agricultural Standard. Examples of the form containing an aqueous phase include a water-in-oil type, an oil-in-water type, and the content of the oil phase is preferably 60 to 99.4% by mass, more preferably 65 to 98% by mass. The content of the water phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass. As a form containing an aqueous phase, a water-in-oil type is preferable, for example, margarine.

  The oil composition for kneading confectionery of the present invention can be produced by a known method. For example, in the case of plastic oils and fats, those that do not contain an aqueous phase can be rapidly cooled and kneaded with a cooling mixer such as a combinator, perfector, bottor, or nexus after the oil phase is heated. In the form containing an aqueous phase, the oil phase and the aqueous phase are appropriately heated, mixed and emulsified, and then rapidly cooled and kneaded by the cooling mixer. In the cooling mixer, an inert gas such as nitrogen gas can be blown as necessary. Further, aging (tempering) may be performed after quenching.

  The fat and oil composition for kneading confectionery of the present invention has a good crispy feeling at the beginning of biting and a disintegrating feeling at the end of biting in confectionery. In confectionery with softness, aging can be suppressed for a long period of time, and softness can be maintained for a long period of time, such as more than 1 month, for example several months, and softness can be maintained, Furthermore, the hook can be suppressed. From such a point, the fat and oil composition for kneading confectionery of the present invention can be suitably used for confectionery such as baked confectionery, steamed confectionery, fermented confectionery, and pie. Of these, for example, baked goods require flour, and eggs, sugars, oils and fats are used to obtain the dough by, for example, the sugar batter method, the flower batter method, the all-in-mix method, the egg white separation method, etc. And then baking the dough.

  Examples of baked confectionery include hard baked confectionery and soft baked confectionery that foams and expands. These are foods that are savory at the beginning of chewing and disintegrated at the end of chewing, and are suitable for soft baked goods among them because they can suppress aging, maintain softness, and prevent dropping of the pot. be able to.

  Examples of the hard baked confectionery include cookies and biscuits.

  Examples of soft baked goods include cakes, baked donuts, baked buns, and the like. Among these, examples of the cake include sponge cake, butter cake, pound cake, fruit cake, madeleine, busse, financier, hot cake, and waffle. Examples of the soft steamed confectionery include steamed bread, steamed cake, and steamed bun. Examples of the fermented confectionery include panettone, stollen, sabaran, butterkuchen, and pandora.

  The fat composition for kneading confectionery of the present invention is used by kneading into a dough. In the confectionery dough using the fat and oil composition for confectionery kneading of the present invention, the confectionery kneading is carried out so that the enzyme activity by the free fatty acid measurement method in the enzyme (I) is 0.05 to 250 U with respect to 100 g of flour. It is preferable to add an oil and fat composition, and it is more preferable that it is 0.1-50U. Moreover, it is preferable to add the fat composition for kneading confectionery so that the enzyme activity of 40 degreeC by the BPNPG7 colorimetric method in enzyme (II) may be 0.01-50U with respect to 100g of flour, 0.02 More preferably, it is 10U. When these enzyme activities are within this range, the savory at the beginning of chewing and the disintegration at the end of chewing in confectionery are good, and in soft confectionery, aging can be suppressed for a long period of time, and the softness can be maintained. Can prevent the pot from dropping.

  The confectionery dough using the oil composition for kneading confectionery of the present invention varies depending on the type of confectionery, but for example, 3 to 130 g of the oil composition for kneading confectionery can be blended with 100 g of flour.

  The flour blended in the confectionery dough is not particularly limited. For example, flour (strong flour, medium flour, thin flour, roasted flour, etc.), barley flour, whole grain flour, rice flour, corn flour, rye flour, buckwheat flour, Examples include soybean flour, millet (millet, millet, amaranth, etc.), potato flour, and the like. The confectionery dough is not particularly limited depending on the purpose, but water, sugar, egg, processed egg product, milk, dairy product, protein, salt, emulsifier, emulsifying foaming agent (emulsified fat), plasticity Fats and oils, powdered oils and fats, baking powder, yeast (yeast), yeast food, cacao mass, cocoa powder, chocolate, almond powder, coconut powder, coffee, tea, green tea, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, Raw materials such as meat, seafood, beans, kinakome, tofu, soymilk, soy protein, swelling agents, sweeteners, seasonings, spices, coloring agents, and flavors can be blended. These may be used alone or in combination of two or more. Carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sweeteners such as sugar alcohol, stevia, aspartame, starch, starch degradation products Indigestible dextrin, polysaccharides and the like. Examples of milk include milk. Dairy products include skim milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, defatted concentrated milk, non-sugared milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk Full milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey cheese (WC), whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein Examples include sodium and potassium caseinate. Examples of milk other than dairy products include almond milk, coconut milk, and rice milk. Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein.

  EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

The enzymes used in Examples and Comparative Examples are as follows.
Phospholipase (phospholipase A2)
Nagase 10P / R manufactured by Nagase ChemteX Japan Co., Ltd. Enzyme activity 100,000 U / g according to the following measurement method
The enzyme activity of phospholipase A2 was measured by the following method.
・ Phospholipase A2 enzyme activity assay (free fatty acid assay)
When an enzyme is added to a 1% L-a-phosphatidylcholine solution (pH 8.0 0.1 M Tris-HCl buffer 5 mM CaCl ₂ ) and reacted at 37 ° C., the amount of enzyme that produces 1 μmol of free fatty acid per minute is determined. 1U.

Glycolytic Enzymes Maltose producing α-amylase, maltotetraose producing α-amylase and α-amylase shown in Table 1 were used as glycolytic enzymes.
The enzyme activities of maltose-producing α-amylase, maltotetraose-producing α-amylase, and α-amylase were measured by the following methods.
-Enzyme activity measurement method of maltose producing α-amylase, maltotetraose producing α-amylase, α-amylase (BPNPG7 colorimetric method)
The enzyme was allowed to act on paranitrophenyl maltoheptside (BPNPG7) with the non-reducing end blocked, and the resulting paranitrophenyl oligosaccharide was decomposed with α-glucosidase, and the liberated paranitrophenyl was determined by colorimetry. The enzyme activity unit was defined as 1 U of the amount of enzyme that allows α-glucosidase to dissociate 1 μmol of paranitrophenyl per minute from BPNPG7 when reacted at 40 ° C. (65 ° C.) (using Megazyme α-Amylase assay kit, buffer) Solution pH 5).

  The “relative ratio of the enzyme activity in an aqueous solution having a sugar concentration of 10% by mass” is the relative ratio of the enzyme activity in an aqueous solution having a sugar concentration of 10% by mass to the enzyme activity in an aqueous solution having a sugar concentration of 0% by mass. In an aqueous solution having a sugar concentration of 10% by mass, granulated sugar was added as sugar.

  “The enzyme activity at 65 ° C. with respect to the enzyme activity at 40 ° C.” is the enzyme activity at 65 ° C. with respect to the enzyme activity at 40 ° C. in the enzyme activity according to the BPNPG7 colorimetric method.

The transesterified fats and oils 1 and 2 used in the oil and fat compositions of Examples and Comparative Examples are as follows.
(Transesterified oil 1)
Palm kernel extremely hardened oil 25.0% by weight, palm extremely hardened oil 25.0% by weight, palm oil 50.0% by weight were mixed, sodium methylate was added as a catalyst, and 0 at 100 ° C. under reduced pressure. The transesterification was carried out for 5 hours. After the transesterification reaction, washing with water, dehydration, and decolorization were performed to obtain a transesterified fat 1.
(Transesterified oil 2)
A transesterification reaction was carried out under the same conditions as described above using palm fractionated soft oil. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain a transesterified oil 2.

  In addition, the iodine number of the fats and oils shown in Tables 2 to 6 is “2.3.4.1-2013 Iodine number (Wiis-cyclohexane method)” of the standard fats and oils analysis test method (Japan Oil Chemistry Society). It was measured.

  The content of oleic acid bonded to the 2-position of triglyceride in fats and oils is determined according to “2.4.2.2-2013 fatty acid composition (FID) of gas chromatographic method (standard fat analysis test method (Japan Oil Chemists' Society)). Temperature rising gas chromatograph method) ”and“ Recommendation 2-2013 2-position fatty acid composition ”).

The solid fat content (SFC) of the oil phase (including the emulsifier) was measured by “2.2.9-2013 solid fat content (NMR method)” of the standard fat analysis method (Japan Oil Chemical Society). .
<Preparation of oil composition for kneading confectionery>
<1> For Cookies and Pound Cakes Examples 1-27 and Comparative Examples 1-13 shown in Tables 2A and B to Table 3, Examples 1, 8, 14, 17, 33, 34 shown in Table 5 and Comparative Example 14 Of the fat and oil compositions for confectionery kneading, those that do not contain an emulsifier are heated to 65 ° C. using the fat and oil blended with the fat and oil blend shown in these tables as the oil phase, and the enzyme activities shown in these tables Each enzyme was added and mixed so that it might become (U / oil composition 100g). When the emulsifier is blended, the fat and oil and the emulsifier blended in the fat and oil blend shown in these tables are heated to 65 ° C. as an oil phase, and the enzyme activity (U / oil composition 100 g) shown in these tables is obtained. Each enzyme was added and mixed as described above. In any case, after mixing the enzyme, the mixture was quenched and kneaded with a perfector to obtain a fat composition for kneading confectionery. In addition, the fats and oils composition for confectionery kneading which concerns on the comparative example 10 is produced, without adding an enzyme.

  The fat and oil composition for confectionery kneading, which is a water-in-oil emulsion of Examples 28 to 32 shown in Table 4, was obtained by the following method. Oil-soluble emulsifiers (monoglycerin stearic acid ester, propylene glycol stearic acid ester, crude lecithin) are added to the oil and fat components prepared by blending the oils and fats shown in Table 4 and heated and dissolved at 65 ° C. to make the oil phase water-soluble Water-in-oil emulsion was prepared using a propeller with a water phase obtained by adding a water-soluble emulsifier (sucrose fatty acid ester) and heating and dissolving at 65 ° C. After adding and mixing each enzyme so that it may become the enzyme activity (U / oil-and-fat composition 100g) shown in each Example, it quenches rapidly with a perfector, and the oil-and-fat composition for confectionery kneading (water-in-oil type) Got.

<2> For steamed confectionery Examples 35 to 40 in Table 6 and Comparative Example 14 that do not contain an emulsifier are heated to 65 ° C. using the oil and fat prepared in the oil and fat combination shown in Table 6 as the oil phase, Each enzyme was added and mixed so that it might become the enzyme activity (U / oil composition 100g) shown in these tables. When the emulsifier is blended, the fat and oil and the emulsifier blended in the fat and oil blend shown in Table 6 are heated as an oil phase to 65 ° C., and the enzyme activity (U / oil composition 100 g) shown in these tables is obtained. Each enzyme was added and mixed. In any case, after mixing the enzyme, the mixture was quenched and kneaded with a perfector to obtain a fat composition for kneading confectionery. In addition, the fats and oils composition for kneading confectionery which concerns on the comparative example 14 is produced, without adding an enzyme.

(1) Evaluation of cookies <Preparation of cookies>
Table 1-2 Examples 1-27, Table 28 Examples 28-32, Table 3 Comparative Examples 1-13 containing the fats and oils composition for confectionery kneading containing the enzyme, the following (1) combination, comparison In Example 10, a cookie was prepared with the following composition (2) in which an enzyme was added separately from the oil and fat composition. Specifically, the oil composition and butter and sugar were thoroughly mixed, and after the whole egg was gradually added together, the flour was mixed in (1) and the enzyme was mixed in advance in (2). Combine the flour and take the retard in the refrigerator overnight. The next day, the retarded dough was stretched to 4 mm and cut into a circle with a diameter of 40 mm. The cookies according to Examples and Comparative Examples were obtained by baking in an oven at 180 ° C. for 12 minutes.
<Cookie formulation> Formulation (1) Formulation (2)
Soft flour 100 parts by weight 100 parts by weight Sucrose 40 parts by weight 40 parts by weight Whole egg 15 parts by weight 15 parts by weight Butter 40 parts by weight 40 parts by weight Oil composition for kneading confectionery (containing enzyme) 20 parts by weight −
Oil composition for kneading confectionery (without enzyme)-20 parts by mass enzyme-equivalent amount described in Comparative Example 10

  Further, as a reference example, a cookie (60 parts by weight of butter) in which the fat composition for kneading confectionery was changed to butter with no enzyme added was obtained by the above-described method.

The following evaluation was performed on the above cookies.
[Crispy sensation at the beginning of cookie biting (1)]
The baked cookies were placed in a plastic bag with food grade silica gel and stored at 20 ° C. for 3 days. Using a circular plunger with a diameter of 5 mm, the fracture was measured at a measurement speed of 1 mm / sec to measure the stress, and the crispness at the beginning of biting of the cookie was evaluated according to the following criteria.
Evaluation criteria ◎ +: Less than 80% compared to the stress of the cookie (uses butter) of the reference example ◎: More than 80% and less than 85% compared to the stress of the cookie (use of butter) of the reference example ○: Cookie of the reference example 85% or more and less than 90% compared to the stress of (using butter) Δ: 90% or more and less than 95% compared to the stress of the cookie of the reference example (using butter) ×: Stress of the cookie of the reference example (using butter) More than 95% compared to

[Crispy sensation at the beginning of biting of cookies (2)]
The baked cookies were placed in a plastic bag with food grade silica gel and stored at 20 ° C. for 3 days. A panel of 20 people evaluated the feeling of squeezing at the beginning of biting of cookies, and the number of respondents who responded that “there is squeaky” at the beginning of biting than the cookie (using butter) of the reference example, The feeling of crispness was evaluated.
Evaluation Criteria ◎ +: Of the 20 panelists, 17 or more responded “I feel crispy”.
A: Of the 20 panelists, 15 to 16 responded that “There is a crisp feeling”.
○: Among the 20 panelists, 13 to 14 responded that “There is a squeaky feeling”.
Δ: Among the 20 panelists, 9 to 12 responded that “There is a squeaky feeling”.
×: Less than 9 out of 20 panelists answered “I feel crispy”.

[Feeling of collapse at the end of biting of cookies]
The baked cookies were placed in a plastic bag with food grade silica gel and stored at 20 ° C. for 3 days. A panel of 20 people evaluated the feeling of disintegration in the mouth of the cookie (like crushing, spreading and melting) and replied that there was a “disintegration feeling” at the end of chewing rather than the cookie (using butter) of the reference example The evaluation was made according to the following criteria depending on the number of people.
Evaluation Criteria ◎ +: Of the 20 panelists, 17 or more responded that there was a feeling of collapse.
A: Among the 20 panelists, 15 to 16 responded that “there was a sense of disintegration”.
○: Of the 20 panelists, 13 to 14 responded that “there was a feeling of collapse”.
Δ: Among the 20 panelists, 9 to 12 responded that “there was a sense of disintegration”.
X: Less than 9 out of 20 panelists answered that there was a feeling of disintegration.

  In addition, the evaluation panel which evaluated the feeling of crushing at the beginning of biting of the cookie (2) and the feeling of disintegration at the end of biting of the cookie prepared 20 sets of cookies with different textures and flavors, and a one-to-two point test. Perform the method (Duo-trio test for 2 types of samples, present 3 samples, but present one of them as a standard sample and select the same sample as the standard sample) More than 70% were selected. In conducting the evaluation, discussions were held throughout the panel, and the characteristics of each evaluation item were adjusted so that each panel had a common understanding. In addition, in order to eliminate panel bias in sensory evaluation and increase the accuracy of the evaluation, the test plot numbers and contents of the samples were not presented to the panel but presented randomly.

  The evaluation results are shown in Tables 2A, B, 3 and 4.

(2) Evaluation of pound cake <Preparation of pound cake>
Examples 1-27 in Table 2, Examples 28-32 in Table 4, Examples 1, 8, 14, 17, 33, 34 in Table 5, Comparative Examples 1-13 in Table 3, and Comparative Example 14 in Table 5 15 is a compound of the following (1) in which an oil composition for kneading confectionery containing an enzyme is added, and in Comparative Example 10, a compound of the following (2) in which an enzyme is added separately from the oil and fat composition. A cake was made. Specifically, first, the fat and oil composition, butter and sugar were sufficiently rubbed together to make the specific gravity 0.75. After adding all the eggs gradually, in the combination of (1), add the weak flour mixed with baking powder in advance, and in the combination of (2) add the weak powder mixed in advance with baking powder and enzyme, and add the final specific gravity. Was set to 0.85. 350 g was put in a pound mold and baked in an oven at 170 ° C. for 40 minutes to obtain pound cakes according to examples and comparative examples.
<Pound cake mix> Formulation (1) Formulation (2)
Soft flour 100 parts by weight 100 parts by weight Upper white sugar 100 parts by weight 100 parts by weight Whole egg 100 parts by weight 100 parts by weight Baking powder 2 parts by weight 2 parts by weight Butter 80 parts by weight 80 parts by weight Oil composition for kneading confectionery (containing enzyme) 20 Mass-
Oil composition for kneading confectionery (without enzyme)-20 parts by mass enzyme-equivalent amount described in Comparative Example 10

  Further, as a reference example, a pound cake (using 100 parts by weight of butter) obtained by changing the fat composition for kneading confectionery into butter with no enzyme added was obtained by the above-described method.

The following evaluation was performed about said pound cake.
[Crispy feeling at the beginning of chewing of pound cake (1)]
The fired pound cake was placed in a plastic bag and stored at 20 ° C. for 1 day. Cut to a thickness of 20 mm, measure the stress by measuring the fracture with a circular plunger with a diameter of 5 mm on the cut surface at a measurement speed of 1 mm / sec. The feeling was evaluated.
Evaluation standard ◎ +: Less than 80% compared to the stress of the pound cake (using butter) of the reference example ◎: More than 80% and less than 85% compared to the stress of the pound cake (using butter) of the reference example ○: Reference example 85% or more and less than 90% compared to the stress of the pound cake (using butter) of Δ: 90% or more and less than 95% compared to the stress of the pound cake (using butter) of the reference example ×: pound cake of the reference example ( 95% or more compared to the stress of using butter)

[Crispy feeling at the beginning of chewing of pound cake (2)]
The fired pound cake was placed in a plastic bag and stored at 20 ° C. for 1 day. According to the number of people who responded that “there is sag” than the pound cake of the reference example (using butter). The crisp feeling at the beginning of chewing of the pound cake was evaluated according to the following criteria.
Evaluation Criteria ◎ +: Of the 20 panelists, 17 or more responded “I feel crispy”.
A: Of the 20 panelists, 15 to 16 responded that “There is a crisp feeling”.
○: Among the 20 panelists, 13 to 14 responded that “There is a squeaky feeling”.
Δ: Among the 20 panelists, 9 to 12 responded that “There is a squeaky feeling”.
×: Less than 9 out of 20 panelists answered “I feel crispy”.

[Feeling of collapse at the end of chewing of the pound cake]
The fired pound cake was placed in a plastic bag and stored at 20 ° C. for 1 day. Panel 20 evaluated the feeling of disintegration in the mouth of the pound cake (like crushing, spreading, and melting), and “has a feeling of disintegration” at the end of chewing rather than the pound cake of the reference example (using butter) Evaluation was made according to the following criteria depending on the number of respondents.
Evaluation Criteria ◎ +: Of the 20 panelists, 17 or more responded that there was a feeling of collapse.
A: Among the 20 panelists, 15 to 16 responded that “there was a sense of disintegration”.
○: Of the 20 panelists, 13 to 14 responded that “there was a feeling of collapse”.
Δ: Among the 20 panelists, 9 to 12 responded that “there was a sense of disintegration”.
X: Less than 9 out of 20 panelists answered that there was a feeling of disintegration.

  In addition, the evaluation panel which evaluated the feeling of crushing at the beginning of biting of the above-mentioned pound cake (2) and the feeling of disintegration at the end of biting of the pound cake prepared 20 sets of different cake textures and flavored pound cakes. Perform two-point test method (Duo-trio test for two types of samples, presenting three samples, but presenting one of the samples as a standard sample and selecting the same sample as the standard sample) A person with a correct answer rate of 70% or more was selected. In conducting the evaluation, discussions were held throughout the panel, and the characteristics of each evaluation item were adjusted so that each panel had a common understanding. In addition, in order to eliminate panel bias in sensory evaluation and increase the accuracy of the evaluation, the test plot numbers and contents of the samples were not presented to the panel but presented randomly.

[Pound cake aging control (softness)]
The fired pound cake was cut into a thickness of 20 mm, put together with an anti-mold one by one in a plastic bag, and stored at 20 ° C. for 60 days. Using a circular plunger with a diameter of 30 mm, the cut surface was subjected to 40% compression at a measurement speed of 1 mm / sec, the stress was measured, and the softness of the pound cake was evaluated according to the following criteria.
Evaluation criteria ◎ +: Less than 1.3 times compared to the stress after 1 day ◎: 1.3 times or more and less than 1.4 times compared to the stress after 1 day ○: Compared with the stress after 1 day 4 times or more and less than 1.5 times Δ: 1.5 times or more and less than 1.7 times compared to stress after 1 day x: 1.7 times or more compared with stress after 1 day × Pound according to Reference Example The cake was 1.7 times or more compared to the stress after 1 day.

[Pound cake dropping out]
The fired pound cake was allowed to cool at room temperature and then put in a plastic bag 1 hour later and stored at 20 ° C. for 1 day. The center part of the pound cake was cut, the height of the center part was measured, and the pot dropping was evaluated according to the following criteria.
Evaluation standard ◎ +: The height of the central portion is 9 cm or more ◎: The height of the central portion is 8.5 cm or more and less than 9 cm ○: The height of the central portion is 8 cm or more and less than 8.5 cm Δ: The height of the central portion is 7 0.5 cm or more and less than 8 cm x: the height of the center portion is less than 7.5 cm The height of the center portion of the pound cake according to the reference example was 8 cm or more and less than 8.5 cm.

  The evaluation results are shown in Tables 2A, B, Table 3, Table 4, and Table 5. FIG. 1 shows photographs of the pot dropping state in the pound cakes of Example 17 and Comparative Example 13.

(3) Evaluation of steamed confectionery <Preparation of steamed confectionery>
In Examples 35 to 40 and Comparative Example 14 in Table 6, the composition of the following (1) to which the confectionery kneading fat and oil composition containing the enzyme was added, and in Comparative Example 14, the enzyme was added separately from the fat and oil composition. Steamed confectionery was prepared with the following composition (2). Specifically, first, super white sugar, caramel pigment, black bees sugar and water (leaving a small amount) were added and mixed, and then sodium bicarbonate was dissolved in the remaining water and added. In the following formulation (1), flour was added, and in the formulation (2), flour previously mixed with enzyme was added. Finally, in the combination of (1), an oil / fat composition (containing an enzyme) was added, and in the combination of (2), an oil / fat composition (not containing an enzyme) was added. The dough was poured into a metal frame with paper, flattened, and steamed with steam to obtain steamed confectionery according to Examples and Comparative Examples.
<Combination of steamed confectionery> Formulation (1) Formulation (2)
Flour 100 parts by weight 100 parts by weight Upper sugar 112 parts by weight 112 parts by weight Caramel pigment 4 parts by weight 4 parts by weight Brown molasses 0.4 parts by weight Water 55 parts by weight 55 parts by weight Baking soda 2.5 parts by weight 5 parts by mass Oil composition for kneading confectionery (containing enzyme) 10 parts by mass −
Oil composition for kneading confectionery (without enzyme)-10 parts by mass of enzyme Corresponding amount described in Comparative Example 14

  Further, as a reference example, a steamed confectionery (use of 10 parts by mass of rapeseed oil) in which the oil composition for kneading confectionery was changed to rapeseed oil with no enzyme added was obtained by the above-mentioned production method.

The following evaluation was performed about said steamed confectionery.
[Evaluation of crunchiness at the beginning of chewing of steamed confectionery (1)]
After putting the steamed confectionery in a plastic bag and storing it at 20 ° C. for 1 day, using a circular plunger with a diameter of 5 mm, measure the breakage at a measurement speed of 1 mm / sec, measure the stress, and steamed confectionery according to the following criteria The crunchy feeling at the beginning of chewing was evaluated.
Evaluation criteria ◎ +: Less than 80% compared to the stress of the steamed confectionery (use rapeseed oil) of the reference example ◎: More than 80% and less than 85% compared to the stress of the steamed confectionery (use rapeseed oil) of the reference example ○: Reference example 85% or more and less than 90% compared to the stress of the steamed confectionery (use rapeseed oil) of Δ: 90% or more and less than 95% compared to the stress of the steamed confectionery (use rapeseed oil) of the reference example ×: steamed confectionery of the reference example ( More than 95% compared to the stress of rapeseed oil)

[Crispy feeling at the beginning of chewing of steamed confectionery (2)]
After putting the steamed confectionery in a plastic bag and storing it at 20 ° C. for 1 day, the panel 20 people evaluated the crispness at the beginning of chewing of the steamed confectionery. The number of respondents who responded “I have a taste” was evaluated for the crispness at the beginning of chewing of steamed confectionery according to the following criteria.
Evaluation Criteria ◎ +: Of the 20 panelists, 17 or more responded “I feel crispy”.
A: Of the 20 panelists, 15 to 16 responded that “There is a crisp feeling”.
○: Among the 20 panelists, 13 to 14 responded that “There is a squeaky feeling”.
Δ: Among the 20 panelists, 9 to 12 responded that “There is a squeaky feeling”.
×: Less than 9 out of 20 panelists answered “I feel crispy”.

[Evaluation of disintegration at the end of chewing confectionery]
After putting the steamed confectionery in a plastic bag and storing it at 20 ° C for one day, the panel 20 people evaluated the feeling of disintegration in the mouth of the cookie (like cracking, spreading and melting), and steamed confectionery example Evaluation was made according to the following criteria according to the number of people who answered “there is a sense of disintegration” at the end of chewing rather than (uses salad oil).
Evaluation Criteria ◎ +: Of the 20 panelists, 17 or more responded that they had a “disintegration feeling” than the steamed confectionery (use of rapeseed oil) as a reference example.
A: Of the 20 panelists, 15 to 16 responded that they had a “collapsed feeling” than the steamed confectionery (use of rapeseed oil) in the reference example.
○: Among the 20 panelists, 13 to 14 responded that “there is a feeling of disintegration” than the steamed confectionery (use of rapeseed oil) as a reference example.
(Triangle | delta): 9-12 persons among 20 panels replied that there was a feeling of collapse rather than the steamed confectionery (use of rapeseed oil) of a reference example.
X: Less than 9 out of 20 panelists answered that there was a “disintegration feeling” than the steamed confectionery (use of rapeseed oil) in the reference example.

  In addition, the evaluation panel which evaluated the crispy feeling at the beginning of chewing of the above-mentioned steamed confectionery (2) and the feeling of disintegration at the end of chewing of the steamed confectionery prepared 20 sets of steamed confectionery with different textures and flavors, one to two Perform a point test method (a technique in which three samples are presented for two types of samples, but one of them is presented as a standard sample and the same sample as the standard sample is selected) Persons with a correct answer rate of 70% or more were selected. In conducting the evaluation, discussions were held throughout the panel, and the characteristics of each evaluation item were adjusted so that each panel had a common understanding. In addition, in order to eliminate panel bias in sensory evaluation and increase the accuracy of the evaluation, the test plot numbers and contents of the samples were not presented to the panel but presented randomly.

  The results are shown in Table 6.

Claims (7)

The enzyme (I) and the enzyme (II) shown below are contained, and the enzyme (II) has a sugar concentration with respect to the enzyme activity in an aqueous solution having a sugar concentration of 0% by mass in an enzyme activity at 40 ° C. by the BPNPG7 colorimetric method A fat composition for kneading confectionery, wherein the relative ratio of the enzyme activity in a 10% by mass aqueous solution is 20% or more.
Enzyme (I): Phospholipase enzyme (II): At least one selected from maltose producing α-amylase and maltotetraose producing α-amylase   2. The fat composition for kneading confectionery according to claim 1, wherein the enzyme (I) has an enzyme activity of 0.5 to 250 U based on 100 g of the fat composition.   The enzyme fat composition for kneading confectionery according to claim 1 or 2, wherein the enzyme (II) has an enzyme activity at 40 ° C by the BPNPG7 colorimetric method of 0.1 to 50 U with respect to 100 g of the fat composition.   4. The enzyme activity at 40 ° C. according to the BPNPG7 colorimetric method in the enzyme (II) is 0.003 to 15 U with respect to 1 U enzyme activity according to the free fatty acid measurement method in the enzyme (I). The fat and oil composition for confectionery kneading according to one item.   The enzyme activity by enzyme (II) is more than twice the enzyme activity at 65 ° C with respect to the enzyme activity at 40 ° C in the enzyme activity according to the BPNPG7 colorimetric method. The confectionery kneading according to any one of claims 1 to 4 Oil composition.   The fat and oil composition for kneading confectionery according to any one of claims 1 to 5, comprising at least one emulsifier selected from glycerin fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester and lecithin. The confectionery chosen from the baked confectionery and the steamed confectionery using the fat and oil composition for confectionery kneading as described in any one of Claims 1-6.