JP2020058253A - Fat composition for baked confectioneries - Google Patents

Abstract

To provide a fat composition for baked confectioneries capable of obtaining baked confectioneries which has good melt in mouth, has crispy texture and suppresses occurrence of migration even when milk and a milk product are used when baked confectioneries are produced.SOLUTION: A fat composition for baked confectioneries satisfies all of the following conditions (1) to (4): (1) a mass ratio (S/U) of a saturated fatty acid residue (S) to an unsaturated fatty acid residue (U) in a fatty acid residue composition of an oil phase is 1.3 to 2.0; (2) the sum of contents of a saturated fatty acid residue having 16 carbon atoms and a saturated fatty acid residue having 18 carbon atoms in the fatty acid residue composition of the oil phase is 75 mass% or more with respect to the total amount of the saturated fatty acid residue in the fatty acid residue composition; (3) the sum of contents of SU2 triglyceride and U3 triglyceride in the triglyceride composition of the oil phase is 35 mass% or less; and (4) the solid fat content is 55-75% at 10°C, 35-50% at 20°C, and 10-30% at 30°C.SELECTED DRAWING: None

Description

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

  Cookies, biscuits and butter cakes and other baked confectionery, and so-called compound confectionery produced by combining oily confectionery such as chocolate, in the production, distribution and storage, the surface of the baked confectionery is white, the appearance The whitening phenomenon that is impaired, the softening phenomenon of oily confectionery, and the bloom phenomenon may occur. It is estimated that the occurrence of these phenomena is mainly due to the transfer of fats and oils called migration that occurs between baked confectionery and oily confectionery.

  From the viewpoint of obtaining baked sweets and complex sweets having a good flavor, milk and dairy products containing milk fat such as butter, milk and whole milk powder are often used in the production thereof. Milk fat has two characteristics that (1) the fatty acid constituting the milk fat contains a relatively large amount of short-chain to medium-chain fatty acids, and (2) (1) the solidification rate is slow. Therefore, when the baked confectionery and the composite confectionery are manufactured using milk or dairy products containing milk fat, it is difficult to suppress the occurrence of migration due to this feature.

As a method for suppressing the migration of complex confectionery, studies on fats and oils used in the production of baked confectionery have been actively conducted.
If only the occurrence of migration between the baked confectionery and the oily confectionery is suppressed, a hard fat may be used at the time of producing the baked confectionery. However, the baked confectionery obtained by this method has a hard texture and a solid texture, and melting in the mouth is likely to deteriorate. Therefore, in recent years, mainly two methods, "a method of using an oil and fat containing a specific emulsifier" and "a method of using a specific transesterified oil and fat" have been studied.

  As a method of using a fat or oil containing a specific emulsifier, for example, in Patent Document 1, a specific sorbitan saturation is added to 100 parts by weight of a fat A having a trans fatty acid content of 5% by weight or less and having a specific SFC. A method of using an oil and fat composition for kneading a baked confectionery containing 0.05 to 3% by weight of one or more kinds selected from a fatty ester and a polyglycerin fatty acid ester is disclosed. Patent Document 2 discloses a method of using a fat / oil transfer resistant fat / oil composition in which a non-selective transesterified fat / oil having a specific constituent fatty acid composition contains a sucrose fatty acid ester having a specific composition. Patent Document 3 discloses that one or more nonionic emulsifiers selected from organic acid monoglycerides, calcium stearoyl lactylate, sodium stearoyl lactylate, and HLB having a specific triglyceride composition and a specific constituent fatty acid composition are 12 or more nonionic emulsifiers. A technique using an oil / fat composition containing an emulsifier is disclosed.

  As a method of using a specific transesterified oil / fat, for example, Patent Documents 4 and 5 disclose a method of using a random transesterified oil / fat of a palm fractionated soft part oil and a behen-based oil / fat. Further, Patent Documents 6 and 7 disclose a method of using a random transesterified oil and fat of lauric oil and fat and behen oil and fat.

  However, the methods of Patent Documents 1 to 3 suppress the occurrence of migration by increasing the solidification temperature of fats and oils by the action of an emulsifier, but the melting of the baked confectionery in the mouth may be poor, and the texture may be impaired. It was

  In addition, when milk or dairy products containing milk fat is used during the production of baked confectionery, the function of milk or dairy product-derived milk fat is increased even when the oil or fat composition described in Patent Documents 4 to 7 is used. As a result, the melting point of the entire fats and oils contained in the baked confectionery dough is lowered, so it is difficult to sufficiently suppress the occurrence of migration.

  Further, Patent Document 8 discloses a method of using milk fat in the form of transesterified oil and fat with a highly hydrogenated rapeseed rapeseed oil. However, this method has not been able to obtain a baked confectionery having a good flavor found when milk fat is contained.

  Therefore, there is a demand for a method of sufficiently suppressing the occurrence of migration even when milk or a dairy product containing milk fat is used in the production of baked confectionery.

JP, 2017-093310, A JP, 2008-301731, A JP, 2013-226117, A JP, 2008-148670, A JP, 2010-104325, A JP, 2012-100621, A JP, 09-165595, A JP, 2008-016002, A

The problems of the present invention are the following two points.
(A) To provide an oil and fat composition for baked confectionery, which provides a baked confectionery that melts well in the mouth and has a crisp texture.
(B) To provide an oil and fat composition for baked confectionery in which the occurrence of migration is suppressed even when milk or a dairy product containing milk fat is used during the manufacture of baked confectionery.

As a result of intensive studies by the present inventors, it was found that the above-mentioned problems can be solved by using an oil and fat composition for baked confectionery having a specific composition, and the present invention has been accomplished.
That is, the present invention relates to an oil and fat composition for baked confectionery that satisfies all of the following conditions (1) to (4).
(1) In the fatty acid residue composition of the oil phase, the mass ratio (S / U) of the saturated fatty acid residue (S) and the unsaturated fatty acid residue (U) is 1.3 to 2.0.
(2) The sum of the contents of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms in the fatty acid residue composition of the oil phase is based on the total amount of saturated fatty acid residues in the fatty acid residue composition. Is 75 mass% or more.
(3) In the triglyceride composition of the oil phase, the sum of the contents of SU2 triglyceride and U3 triglyceride is 35% by mass or less.
(4) The solid fat content at 10 ° C is 55 to 75%, at 20 ° C is 35 to 50%, and at 30 ° C is 10 to 30%.
S represents a saturated fatty acid residue, U represents an unsaturated fatty acid residue, SU2 represents a triglyceride in which 1 molecule of S and 2 molecules of U are bonded, and U3 represents a triglyceride in which 3 molecules of U are bonded. Represent

The oil and fat composition for baked confectionery of the present invention has the following effects.
(A) A baked confectionery that melts in the mouth well and has a crisp texture is obtained. (B) Even when milk or a dairy product containing milk fat is used during the production of a baked confectionery or a composite confectionery, migration Occurrence is suppressed

Hereinafter, the oil and fat composition for baked confectionery of the present invention will be described in detail based on preferred embodiments.
The oil and fat composition for baked confectionery of the present invention satisfies all of the following conditions (1) to (4).
(1) In the fatty acid residue composition of the oil phase, the mass ratio (S / U) of the saturated fatty acid residue (S) and the unsaturated fatty acid residue (U) is 1.3 to 2.0.
(2) The sum of the contents of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms in the fatty acid residue composition of the oil phase is based on the total amount of saturated fatty acid residues in the fatty acid residue composition. Is 75 mass% or more.
(3) In the triglyceride composition of the oil phase, the sum of the contents of SU2 triglyceride and U3 triglyceride is 35% by mass or less.
(4) SFC is 55 to 75% at 10 ° C, 35 to 50% at 20 ° C, and 10 to 30% at 30 ° C.
S represents a saturated fatty acid residue, U represents an unsaturated fatty acid residue, SU2 represents a triglyceride in which 1 molecule of S and 2 molecules of U are bonded, and U3 represents a triglyceride in which 3 molecules of U are bonded. Represent
Hereinafter, each of the above conditions will be described.

[Condition (1)]
In the fat and oil composition for baked confectionery of the present invention, in the fatty acid residue composition of the oil phase contained in the fat and oil composition for baked confectionery, the mass ratio of the saturated fatty acid residue (S) and the unsaturated fatty acid residue (U) ( S / U) is 1.3 to 2.0. Hereinafter, the mass ratio of the saturated fatty acid residue and the unsaturated fatty acid residue is also referred to as “S / U”.
The mass ratio of the saturated fatty acid residue and the unsaturated fatty acid residue is a value obtained by dividing the content of the saturated fatty acid residue in the oil phase by the content of the unsaturated fatty acid residue in the oil phase. is there.
When the S / U in the fatty acid residue composition is within the above range, the texture of the baked confectionery obtained by using the fat and oil composition for baked confectionery of the present invention has good melting in the mouth and unevenness, and is crispy. It will have a bite. Further, when a baked confectionery produced using the oil and fat composition for baked confectionery of the present invention is compounded with an oily confection, even when the baked confectionery dough contains milk fat, the occurrence of migration is suppressed. . Furthermore, the oil and fat composition for baked confectionery of the present invention has an appropriate plasticity, and the manufacturing workability is improved.
The S / U in the fatty acid residue composition of the oil phase in the fat and oil composition for baked confectionery of the present invention is preferably 1.4 to 1.9, and more preferably 1.5 to 1.9. .

  Regarding the fatty acid residue composition of the oil phase contained in the oil and fat composition for baked confectionery of the present invention, for example, "Japan Oil Chemists' Society established standard oil and fat analysis test method 2.4.2.3-2013" and "Japan Oil Chemistry Society". It can be measured by a capillary gas chromatographic method with reference to the established standard oil / fat analysis test method 2.4.4.3-2013 ”. The same applies to the measurement of the fatty acid residue composition below.

[Condition (2)]
The oil and fat composition for baked confectionery contains the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms in the fatty acid residue composition of the oil phase contained in the oil and fat composition for baked confectionery. The sum of the amounts is 75% by mass or more based on the total amount of saturated fatty acid residues in the fatty acid residue composition.
The sum of the contents of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms in the fatty acid residue composition is 75% by mass or more based on the total amount of saturated fatty acid residues in the fatty acid residue composition. As a result, even when the baked confectionery dough contains milk fat, the occurrence of migration in the composite confectionery can be suppressed.
In the fat and oil composition for baked confectionery of the present invention, the content of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms in the fatty acid residue composition is contained with respect to the total amount of saturated fatty acid residues in the fatty acid residue composition. The sum of the amounts is preferably 80% by mass or more, and more preferably 80 to 97% by mass. The upper limit is 100% by mass.

  In the fat and oil composition for baked confectionery of the present invention, even when milk fat is contained in the baked confectionery dough, from the viewpoint of sufficiently obtaining the effect of suppressing migration, the number of carbon atoms is 16 with respect to the saturated fatty acid residue having 18 carbon atoms. The mass ratio of the saturated fatty acid residue is preferably 1.6 or more, more preferably 1.7 or more, and most preferably in the range of 1.8 to 2.1.

  In the oil and fat composition for baked confectionery of the present invention, from the viewpoint of sufficiently obtaining the effect of suppressing migration, and imparting appropriate plasticity and elasticity to the oil and fat composition for baked confectionery, from the viewpoint of obtaining good manufacturing workability, The content of the C12 fatty acid relative to the total amount of saturated fatty acid residues in the fatty acid residue composition is preferably 15% by mass or less, and more preferably 10% by mass or less. The lower limit of the content of saturated fatty acid having 12 carbon atoms is 0% by mass.

  In the oil and fat composition for baked confectionery according to the present invention, carbon melts in the fatty acid residue composition of the oil phase contained in the oil and fat composition for baked confectionery from the viewpoint of obtaining a baked confectionery that melts well in the mouth and has a good crispy texture. It is preferable that substantially no saturated fatty acid residues of 20 or more are contained. In the oil and fat composition for baked confectionery of the present invention, "substantially no saturated fatty acid residue having 20 or more carbon atoms is contained in the fatty acid residue composition of the oil phase" means the oil and fat composition for baked confectionery of the present invention. It means that the sum of the content of saturated fatty acid residues having 20 or more carbon atoms in the composition of the fatty acid residues of the contained oil phase is 3 mass% or less, preferably 1.5 mass% or less. .

[Condition (3)]
In the oil and fat composition for baked confectionery of the present invention, in the triglyceride composition of the oil phase contained, the sum of the contents of SU2 triglyceride and U3 triglyceride is 35% by mass or less. In the triglyceride composition of the oil phase, the sum of the contents of SU2 triglyceride and U3 triglyceride is 35% by mass or less, thereby suppressing the occurrence of migration in the composite confectionery even when the baked confectionery dough contains milk fat. You can From the viewpoint of suppressing the occurrence of migration and obtaining good workability when preparing baked confectionery dough, the sum of the contents of SU2 triglyceride and U3 triglyceride in the triglyceride composition of the oil phase is 10 to 30 mass% or less. It is preferable and it is more preferable that it is 15 to 25 mass%.

  The oil and fat composition for baked confectionery of the present invention has a S3 triglyceride content of 3 in the triglyceride composition of the oil phase from the viewpoint of suppressing the occurrence of migration and obtaining good workability during preparation of baked confectionery dough. It is preferably -20% by mass, more preferably 5-17% by mass, and most preferably 7-15% by mass. From the same viewpoint, the S2U triglyceride content is preferably 50 to 70% by mass, more preferably 55 to 65% by mass.

The triglyceride composition in the present invention can be analyzed by, for example, triglyceride molecular species analysis performed by reverse phase HPLC. This reverse-phase HPLC can be carried out under arbitrary conditions in accordance with "Standard Oil and Fat Analysis Test Method 2.4.6.2" established by Japan Oil Chemists' Society. For example, measurement should be performed under the following conditions. Is possible.
・ Detection unit: Differential refraction detector ・ Column: Docosyl column (DCS)
-Mobile phase: acetone: acetonitrile = 65:35 (volume ratio)
・ Flow rate: 1 ml / min
・ Column temperature: 40 ℃
・ Back pressure: 3.8 MPa

[Condition (4)]
The oil and fat composition for baked confectionery of the present invention has an SFC of 55 to 75% at 10 ° C, 35 to 50% at 20 ° C, and 10 to 30% at 30 ° C. When the SFC value is less than the lower limit of the range at each measurement temperature, the occurrence of migration cannot be sufficiently suppressed when the baked confectionery dough contains milk fat. When the SFC value is above the upper limit of the range at each measurement temperature, the occurrence of migration is suppressed, but the workability of baked confectionery is reduced, and the texture of the baked confectionery is crunchy, hard and clogged. In addition to becoming a dashi, melting in the mouth worsens. From the viewpoint of suppressing the occurrence of migration and obtaining a baked confectionery having a good texture, and from the viewpoint of obtaining good manufacturing workability, the SFC at 10 ° C of the fat and oil composition for baked confectionery of the present invention is 60 to 75%. It is preferable that the amount is 60% to 70%. The SFC at 20 ° C. is preferably 38 to 50%, more preferably 40 to 50%. The SFC at 30 ° C. is preferably 15 to 30%, more preferably 15 to 25%.
SFC is an abbreviation for Solid Fat Content and means solid fat content.

The oil and fat composition for baked confectionery of the present invention has one of the features in that the occurrence of migration can be sufficiently suppressed even when milk fat is contained in the baked confectionery dough.
For example, even when the fat and oil composition for baked confectionery and the milk fat of the present invention are mixed at a mass ratio of 6: 4 and the fat and oil composition for baked confectionery contains milk fat, the fat and oil composition for baked confectionery and the fat and oil composition for baked confectionery are also included. The SFC measurement value of the mixture with the substance takes a value in the range of 45 to 65% at 10 ° C, 22 to 42% at 20 ° C, and 10 to 20% at 30 ° C, and as a result, the occurrence of migration is suppressed. be able to.

In the present invention, the SFC value is a value obtained by converting the measured value into an oil phase amount after measuring the SFC of the sample to be measured by the pulse NMR (direct method) described in cd16b-93 of AOCS official method. To use. That is, when a sample that does not contain an aqueous phase is measured, the measured value is SFC as it is, and when a sample that contains an aqueous phase is measured, the value obtained by converting the measured value into the amount of oil phase is SFC. Hereinafter, the same applies to the measurement of SFC.
In the SFC measurement, the sample to be measured is kept at 60 ° C. for 30 minutes to completely melt the fat and oil, and then kept at 0 ° C. for 30 minutes to be solidified. Further, the temperature is maintained at 25 ° C. for 30 minutes to perform tempering, and then the temperature is maintained at 0 ° C. for 30 minutes. After that, the measurement temperatures of SFC are sequentially held for 30 minutes. Then, SFC is measured by the pulse NMR.

Next, the fats and oils that can be used in the fat and oil composition for baked confectionery of the present invention will be described.
Examples of fats and oils that can be used in the oil phase of the fat and oil composition for baked confectionery of the present invention include, for example, soybean oil, rapeseed oil, haiersin rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, high ole. Ixa flower oil, mustard oil, sunflower oil, high oleic sunflower oil, palm oil, palm kernel oil, palm oil, monkey butter, cacao butter, mango butter and other vegetable oils, beef tallow, lard, milk fat, fish oil And animal fats and oils such as whale oil, and fats and oils obtained by subjecting these fats and oils to one or more physical or chemical treatments such as hydrogenation, fractionation and transesterification. The oil and fat composition for baked confectionery of the present invention may be used alone or in combination of two or more. In the present invention, a fractionated oil obtained by performing a fractionation treatment after hydrogenation or transesterification is also treated as a transesterified oil and fat.

  In the present invention, one or more of the above-mentioned fats and oils are used so as to satisfy the above conditions (1) to (4). In particular, by making the triglyceride composition constituting the oil phase a complicated triglyceride composition, from the viewpoint of sufficiently suppressing the occurrence of migration, it is preferable to contain an ester exchange oil or fat in the oil or fat, and to contain a random transesterification oil or fat. Is more preferable. The fats and oils constituting the oil phase of the fat and oil composition for baked confectionery of the present invention preferably contain 70% by mass or more of random transesterified fats, more preferably 80% by mass or more, and 90% by mass or more. It is more preferable that the oil and fat constituting the oil phase consist only of random transesterified oil and fat.

Hereinafter, the random transesterified fats and oils preferably used in the fat and oil composition for baked confectionery of the present invention will be described in detail.
The oil and fat composition for baked confectionery of the present invention preferably contains the transesterified oil and fat (A) satisfying the following conditions (a) to (d) in the oil phase. This is because the inclusion of the transesterified oil and fat (A) suppresses the occurrence of migration even when milk fat is contained in the baked confectionery dough.
The content of S3 in the (a) triglyceride composition is 1.0 to 12% by mass.
(B) The content of S2U in the triglyceride composition is 50 to 90% by mass.
(C) The total content of SU2 and U3 in the triglyceride composition is 5 to 40% by mass.
(D) The saturated fatty acid residue in the fatty acid residue composition is substantially composed of a saturated fatty acid residue having 16 carbon atoms and a saturated fatty acid residue having 18 carbon atoms, and the number of carbon atoms to the saturated fatty acid residue having 18 carbon atoms The mass ratio of 16 saturated fatty acid residues is 1.0 to 2.5.
S3 represents a triglyceride in which 3 molecules of S are bound, and S2U represents a triglyceride in which 2 molecules of S and 1 molecule of U are bound.
Hereinafter, each condition of the transesterified oil / fat (A) will be described.

First, the condition (a) will be described.
The transesterified oil (A) contains S3 in the triglyceride composition in an amount of 1.0 to 12% by mass, preferably 2.0 to 10% by mass. When the content of S3 is 1.0% by mass or more, a sufficient amount of solid fat is obtained, so that the liquid oil component is easily retained and migration is easily suppressed, which is preferable. Further, when the content of S3 is 12% by mass or less, the occurrence of migration can be suppressed without impairing the texture of the resulting baked confectionery, which is preferable.

Next, the condition (b) will be described.
The transesterified oil (A) contains S2U in the triglyceride composition in an amount of 50 to 90% by mass, and more preferably 55 to 75% by mass. When the content of S2U is within the above range, it is possible to prevent the resulting baked confectionery from having a crunchy, hard and clogged bite, which is likely to result in good melting in the mouth, which is preferable. In addition, the occurrence of migration is easily suppressed, which is preferable. Furthermore, it is preferable because the oil and fat composition for baked confectionery has an appropriate hardness at room temperature during production of the baked confectionery dough and has good workability in production.

Next, the condition (c) will be described.
The above transesterified oil and fat (A) contains 5 to 40% by mass, preferably 10 to 30% by mass of SU2 and U3 in the triglyceride composition.
When the sum of the contents of SU2 and U3 is within the above range, the occurrence of migration is suppressed, and the texture of the resulting baked confectionery is not impaired, which is preferable.

Next, the condition (d) will be described.
In the above transesterified oil and fat (A), the saturated fatty acid residue in its fatty acid residue composition is substantially composed of a saturated fatty acid residue having 16 carbon atoms and a saturated fatty acid residue having 18 carbon atoms, and having 18 carbon atoms. The mass ratio of the saturated fatty acid residue having 16 carbon atoms to the saturated fatty acid residue is 1.0 to 2.5, preferably 1.3 to 2.3, and most preferably 1.3 to 2.0. When the mass ratio of the saturated fatty acid residue having 16 carbon atoms to the saturated fatty acid residue having 18 carbon atoms is within the above range, the occurrence of migration is suppressed, which is preferable.
In the condition (d), "a saturated fatty acid residue is substantially composed of a saturated fatty acid residue having 16 carbon atoms and a saturated fatty acid residue having 18 carbon atoms" means that in the fatty acid residue of the transesterified oil (A). Means that the sum of the contents of the saturated fatty acid residue having 18 carbon atoms and the saturated fatty acid residue having 16 carbon atoms in the saturated fatty acid residue is 90% by mass or more, and more preferably 95% by mass or more. .

The transesterified oil and fat (A) satisfying the above conditions (a) to (d) is obtained, for example, as follows.
First, the sum of the content of the saturated fatty acid residue having 16 carbon atoms and the content of the saturated fatty acid residue having 18 carbon atoms is 90% by mass or more of the content of the saturated fatty acid residue in the fatty acid residue composition, Fats and oils having a mass ratio of C 16 saturated fatty acid residues to 18 saturated fatty acid residues of 1.0 to 2.5, preferably 1.3 to 2.3, and most preferably 1.3 to 2.0. Prepare the formulation. Hereinafter, the oil / fat composition for obtaining the transesterified oil / fat (A) may be referred to as an oil / fat composition (A).

  From the viewpoint of enhancing the efficiency of solid-liquid separation in the later-described fractionation, the mass ratio of the saturated fatty acid residue (S) and the unsaturated fatty acid residue (U) in the fatty acid residue composition of the oil and fat mixture (A) ( S / U) is preferably 2.5 to 3.2, and more preferably 2.6 to 3.0.

The oil and fat used to obtain the oil and fat mixture (A) is not particularly limited, and examples thereof include soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil, palm oil, palm. Vegetable oils such as kernel oil, coconut oil, monkey fat, mango butter and cocoa butter, milk fat, animal fats such as beef tallow, lard, fish oil and whale oil, and hydrogenation, fractionation or transesterification of these fats and oils. Oils and fats that have been subjected to one or more physical or chemical treatments can be used. One of these oils and fats may be used alone, or two or more thereof may be used in combination as a mixture.
Among these fats and oils, the content of the saturated fatty acid residue having 16 carbon atoms and the content of the saturated fatty acid residue having 18 carbon atoms in the fatty acid residue composition are increased so that the saturated fatty acid residue having 16 carbon atoms has 16 carbon atoms. From the viewpoint of adjusting the mass ratio of the saturated fatty acid residue to the above preferable range, the oil / fat composition (A) contains palm oil, palm oil fractionated hard part oil, palm oil fractionated soft part oil and extremely hardened oil and fat. It is preferable to contain one kind or two or more kinds selected from

  Examples of the extremely hardened oils and fats that can be used in the oil and fat mixture (A) include, for example, extremely hardened oils and fats of palm oil, extremely hardened oils and fats of soybean oil, extremely hardened oils and fats of rapeseed oil, extremely hardened oils and fats of high oleic sunflower oil, and helsin rapeseed oils. Extremely hardened oils and fats and the like. The extremely hardened oil and fat preferably has an iodine value of 5 or less, and more preferably an iodine value of 3 or less, from the viewpoint of not substantially containing trans fatty acid in the oil and fat mixture (A). Of the above-mentioned extremely hardened oils and fats, from the viewpoint of setting the content or mass ratio of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms in the fatty acid residue composition to the above-mentioned preferable range, It is preferable to use hardened oil and fat. When using the extremely hardened oil and fat of palm oil, for example, the fat and oil blend satisfying the above conditions by mixing palm oil and the extremely hardened oil of palm oil in a mass ratio of 50:50 to 70:30. (A) can be obtained.

In the present invention, random transesterification is performed on the above oil / fat composition (A) to obtain a random transesterification oil / fat. Random transesterification can be performed by either a method using a chemical catalyst or a method using an enzyme, and can be performed according to a conventional method.
Examples of the chemical catalyst include alkali metal catalysts such as sodium methoxide, and examples of the enzyme include those derived from Alcaligenes, Rhizopus, Aspergillus, Mucor, Rhizomucor, Penicillium, etc. Examples include lipase and the like. The lipase can be used as an immobilized lipase by immobilizing it on a carrier such as an ion exchange resin or diatomaceous earth or ceramics, or can be used in the form of powder.
The transesterified oil / fat (A) preferably used in the present invention is obtained by fractionating the obtained random transesterified oil / fat.

Hereinafter, the fractionation step for obtaining the transesterified oil / fat (A) preferably used in the present invention will be described in detail.
In the fractionation step, from the random transesterified fat or oil obtained as described above, crystallization is performed to obtain a transesterified fat or oil (A) composed of a low melting point part or a medium melting point part of the random transesterified fat or oil. Crystallization refers to cooling and crystallization of a melted oil and fat to precipitate a crystal part, and separating this into a crystal part and a liquid part to separate components in the oil and fat. The low melting point part is a low melting point fraction obtained by separating and removing the high melting point part by crystallization, and the middle melting point part is separating and removing the high melting point part and the liquid fraction by crystallization. It means the medium melting point fraction. The mid-melting point portion is, for example, by crystallization, the low-melting point fraction of the random transesterified oil and fat from which the high-melting point portion has been removed, and further fractionated to obtain a high-melting point fraction in the low-melting point fraction. What is obtained, for example, obtained as a low melting point fraction in the high melting point fraction by further fractionating the high melting point fraction of the random transesterified oil or fat from which the low melting point portion has been removed Is.

  The method of cooling and crystallization when separating fats and oils by crystallization is not particularly limited. For example, (1) a method of cooling and crystallization while stirring, and (2) a method of cooling and crystallization while standing. Examples of the method include (3) cooling and crystallization with stirring, followed by cooling and crystallization under standing, and (4) cooling and crystallization under standing and then fluidizing by mechanical stirring. it can. From the viewpoint of obtaining a crystallization slurry in which the crystal part and the liquid part can be easily separated, it is preferable to adopt any one of the methods (1), (3) and (4), and the method (1) is adopted. Is more preferable. The crystallization temperature is preferably a ratio of crystal parts in the crystallization slurry, that is, a temperature at which the SFC of the random transesterified oil or fat at the crystallization temperature falls within the following range.

  In the crystallization of the random transesterified fat or oil, the proportion of crystal parts in the crystallization slurry obtained by the cooling crystallization, that is, the SFC of the random transesterified fat or oil at the crystallization temperature is 10 to 70%. Preferably, it is set to 30 to 60%, and most preferably set to 35 to 55%. By setting the SFC within the above range, the efficiency in selectively separating only the oil / fat component useful as the oil / fat composition for baked confectionery of the present invention can be increased, and the number of separations can be reduced.

  Regarding the cooling temperature and time of the random transesterified fats and oils, conditions such that the SFC of the random transesterified fats and oils are in the above range are preferable, for example, from the state where the random transesterified fats and oils are completely dissolved, 30 minutes to 30 hours By cooling to 30 to 60 ° C., preferably 35 to 50 ° C., and maintaining the temperature for 30 minutes to 80 hours, preferably 1 to 70 hours, the SFC in the above range can be satisfied.

  In the crystallization of the random transesterified oil and fat, when the completely dissolved random transesterified oil and fat is cooled to the SFC in the above range, either rapid cooling or slow cooling is possible, or a combination thereof is used. You may adjust to SFC of the range. In order to facilitate the separation of the crystal part and the liquid part of the obtained crystallization slurry, and to improve the yield of the obtained liquid part, the random transesterified fats and oils are gradually cooled in a temperature range below the temperature range in which the crystals are precipitated. Preferably.

  In the present invention, when the random transesterified oil or fat is rapidly cooled, the cooling rate is preferably 5 ° C./h or more, more preferably 5 to 20 ° C./h, and the random transesterified oil or fat is gradually cooled. In that case, the cooling rate is preferably 0.3 to 3.5 ° C./h, and more preferably 0.5 to 3.0 ° C./h.

  Further, in the temperature range below the temperature range where the crystals of the random transesterified fats and oils are precipitated, the crystals precipitated by cooling are aged once or twice or more in the process of cooling to a temperature at which a suitable SFC in the above range is obtained. be able to. The ripening of the crystal in the present invention refers to an operation of making the crystal more uniform and at the same time further crystallizing it so that the crystal part and the liquid part are easily separated by filtration, and as a result, the yield is improved. Specifically, aging can be carried out by holding at an arbitrary temperature of 30 to 60 ° C., preferably 35 to 50 ° C. in a constant temperature state for 30 minutes to 80 hours. The upper limit of the number of aging is not particularly limited, but is usually 5 times, preferably 4 times.

  The crystallization conditions are appropriately adjusted according to the composition of the random transesterified oil or fat to be subjected to crystallization, and for example, after being rapidly cooled from a completely dissolved state to 47 to 50 ° C. in 1 to 2 hours, crystals are crystallized. Crystallization conditions in which an aging step is performed once or twice or more at an arbitrary temperature of 38 to 44 ° C. before obtaining the cationized slurry are preferable. The temperature transition between the aging steps is preferably performed by slow cooling.

  Examples of the method for separating the crystal part and the liquid part include natural filtration, suction filtration, compression filtration, centrifugal separation, and combinations thereof. In order to carry out the separation operation easily and efficiently, it is preferable to select the press filtration using a filter press, a belt press or the like. The random transesterified fats and oils have a high solid fat content at the crystallization temperature during the crystallization, and are a highly viscous crystallization slurry, or in the case where lumps are present, etc., the pressure applied during filtration. Since it can be easily slurried by the method, press filtration is particularly suitable.

  The pressure in the case of separation by squeeze filtration is preferably 0.2 MPa or more, more preferably 0.5 to 5 MPa. It is preferable that the pressure during compression is gradually increased from the initial stage of compression to the final stage of compression. The rate of pressure increase is preferably 1 MPa / min or less, more preferably 0.5 MPa / min or less, and most preferably 0.1 MPa / min or less. If the pressurizing rate is higher than 1 MPa / min, the yield of the obtained transesterified oil / fat (A) may decrease.

  In the case of obtaining the medium melting point part of the oil / fat composition (A), it is crystallized once, and then the obtained crystal part or the obtained liquid part is fractionated again, preferably by the crystallization under the above conditions. A middle melting point part can be obtained.

  The transesterified oil and fat (A) preferably has an ascending melting point of 25 to 45 ° C, more preferably 30 to 40 ° C.

  The transesterified oil / fat (A) preferably has an SFC at 10 ° C. of 55 to 75%, more preferably 60 to 75%. The SFC at 20 ° C. is preferably 30 to 50%, more preferably 35 to 50%. The SFC at 30 ° C. is preferably 10 to 30%, more preferably 10 to 20%. By setting the SFC within the above range, the occurrence of migration is easily suppressed, and a baked confectionery having a good texture is easily obtained.

By including the above-mentioned transesterified oil / fat (A) in the oil / fat composition for baked confectionery of the present invention, the occurrence of migration can be preferably suppressed even when milk fat is contained in the baked confectionery dough. An oil and fat composition for baked confectionery can be obtained.
Even when the milk fat is contained in the baked confectionery dough, from the viewpoint of obtaining an oil and fat composition for baked confectionery that can preferably suppress the occurrence of migration, the oil and fat composition for baked confectionery of the present invention is an oil phase. The transesterified oil (A) is preferably contained in an amount of 60 to 100% by mass, more preferably 65 to 95% by mass, and most preferably 70 to 85% by mass.

The oil and fat composition for baked confectionery of the present invention preferably contains a transesterified oil and fat (B) satisfying the conditions (e), (f) and (g) in addition to the above transesterified oil and fat (A). By containing the transesterified oil / fat (B), the oil / fat composition for baked confectionery contains an oil phase having a more complicated triglyceride composition, so that the occurrence of migration is likely to be suppressed more effectively.
Condition (e): The sum of the contents of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms in the saturated fatty acid residue contained in the fatty acid residue composition is 60 to 90% by mass. And the content of the saturated fatty acid residue having 22 carbon atoms is 5 to 20% by mass.
Condition (f): Content of unsaturated fatty acid residue having 18 carbon atoms contained in fatty acid residue composition is 20 to 40% by mass Condition (g): SFC at 40C to 40 to 60%, 20 25-45% at 30 ° C, 15-35% at 30 ° C

The condition (e) will be described.
The sum of the contents of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms in the saturated fatty acid residue contained in the fatty acid residue composition of the transesterified oil (B) is 60 to 90. %, Preferably 70 to 90% by mass, more preferably 75 to 85% by mass. The content of the saturated fatty acid residue having 22 carbon atoms in the saturated fatty acid residue contained in the fatty acid residue composition of the transesterified oil (B) is 5 to 20% by mass, preferably 10 to 20% by mass. Is.

  The saturated fatty acid residue contained in the fatty acid residue composition of the transesterified oil (B) is preferably 40 to 65 mass% from the viewpoint of obtaining a baked confectionery having a good texture, and 45 to 60 mass%. Is more preferable.

The condition (f) will be described.
The content of the unsaturated fatty acid residue having 18 carbon atoms contained in the fatty acid residue composition of the transesterified oil (B) is 20 to 40% by mass, preferably 30 to 40% by mass.

The condition (g) will be described.
The transesterified oil / fat (B) has an SFC at 10 ° C. of 40 to 60%, preferably 42 to 58%, more preferably 45 to 55%. The SFC at 20 ° C. is 25 to 45%, preferably 27 to 43%, more preferably 30 to 40%. The SFC at 30 ° C. is 15 to 35%, preferably 17 to 33%, more preferably 19 to 30%.

  The transesterified oil and fat (B) contains a large amount of saturated fatty acid residues having 16 to 18 carbon atoms and unsaturated fatty acid residues having 18 carbon atoms, and a large amount of saturated fatty acid residues having 20 to 22 carbon atoms. It can be obtained by random transesterification of an oil / fat composition in which the oil / fat to be mixed is mixed. Hereinafter, the oil / fat composition for obtaining the transesterified oil / fat (B) may be referred to as an oil / fat composition (B).

  Examples of fats and oils containing many saturated fatty acid residues having 16 to 18 carbon atoms and unsaturated fatty acid residues having 18 carbon atoms include palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, and safflower. Vegetable oils such as oil and cacao butter, animal oils such as beef tallow, milk fat, lard, fish oil, whale oil and butter oil, and one or more selected from hydrogenation, fractionation and transesterification of these oils and fats. Examples include processed oils and fats that have been treated. As the oil or fat containing a large amount of the saturated fatty acid residue having 16 to 18 carbon atoms and the unsaturated fatty acid residue having 18 carbon atoms, one or two or more of these may be used as required. However, it is preferable to use palm fractionated soft part oil because it can preferably satisfy the conditions (e) to (g). When using palm fractionated soft part oil, its iodine value is preferably 50 to 70.

  Examples of the fats and oils containing a large amount of saturated fatty acid residues having 20 to 22 carbon atoms include haiersin rapeseed oil, fish oil, monkey fat, and one or more selected from hydrogenation, fractionation and transesterification of these fats and oils. Examples include processed fats and oils that have been treated.

The transesterified oil / fat (B) can be obtained by random transesterification of the oil / fat composition (B). The random transesterification reaction is the same as that for obtaining the above transesterified oil and fat (A).
From the viewpoint of satisfying the above conditions (e) to (g), an oil and fat containing a large amount of a saturated fatty acid residue having 16 to 18 carbon atoms and an unsaturated fatty acid residue having 18 carbon atoms in the oil and fat mixture (B), It is preferable that the oil and fat containing a large amount of saturated fatty acid residues having 20 to 22 carbon atoms are mixed so that the mass ratio of the former to the latter is 70 to 90:10 to 30.

  The transesterified oil and fat (B) preferably has an ascending melting point of 35 to 50 ° C, more preferably 40 to 47 ° C.

  From the viewpoint of suppressing the occurrence of migration, the oil and fat composition for baked confectionery of the present invention preferably contains the transesterified oil and fat (B) in the oil phase in an amount of 5 to 20% by mass, and 7 to 15% by mass. More preferably.

The oil and fat composition for baked confectionery of the present invention may contain other oils and fats other than the above-mentioned transesterified oils and fats (A) and transesterified oils and fats (B) as long as the above conditions (1) to (4) are satisfied.
As other oils and fats, for example, soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil, palm oil, palm kernel oil, coconut oil, monkey fat, mango butter and cocoa butter, etc. Animal fats and oils such as vegetable fats, milk fats, beef fats, lards, fish oils and whale oils, and one or more treatments of these fats and oils with physical or chemical treatment such as hydrogenation, fractionation and transesterification. Examples of the fats and oils are One of the above fats and oils may be used alone, or two or more thereof may be mixed and used. Random transesterified fats and oils are preferably selected from the viewpoint of sufficiently suppressing the occurrence of migration by making the triglyceride composition constituting the oil phase a complicated triglyceride composition.

When the oil / fat composition for baked confectionery of the present invention contains a random transesterified oil / fat in addition to the transesterified oil / fat (A) and the transesterified oil / fat (B), a palm-based random transesterified oil / fat may be selected. preferable. Here, the palm-based random transesterification oil / fat means an oil / fat mixture containing 50 mass parts of the palm-based oil / fat before being subjected to the random transesterification reaction. The palm-based fats and oils refer to palm oils and fats and oils obtained by subjecting palm oil to one or more physical or chemical treatments such as hydrogenation, fractionation and transesterification.
In the present invention, as the palm-based oil and fat, it is possible to use one or more of palm oil, palm olein, palm super olein, random transesterified oil and fat of palm olein, and random transesterified oil and fat of palm super olein, It is particularly preferable in that the effects of the present invention can be brought out to a higher extent and that the trans fatty acid described below is scarcely contained.

  In the oil and fat composition for baked confectionery of the present invention, the total of the above-mentioned transesterified oil and fat (A) and transesterified oil and fat (B) is preferably 65 to 100% by mass of the oil phase, and 75 to 100% by mass. It is more preferable that

  The fat and oil composition for baked confectionery of the present invention preferably contains substantially no trans fatty acid. The term "substantially free of trans fatty acids" as used herein means that the content of trans fatty acids of the fatty acid residues constituting triglyceride in the oil phase is preferably 5% by mass or less, more preferably 3% by mass or less, It means preferably 2% by mass or less.

  The oil and fat composition for baked confectionery of the present invention may contain other components. Other components include, for example, water, emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as citric acid, acetic acid, lactic acid, gluconic acid, sugars and sugar alcohols, stevia, aspartame, etc. Sweeteners, colorants such as β-carotene, caramel and red yeast rice pigments, tocopherols, antioxidants such as tea extracts, plant proteins such as wheat protein and soybean protein, egg and various egg processed products, flavoring agents, milk Products, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, nut pastes, spices, cacao mass, cocoa powder, grains, beans, vegetables, meats, seafood, and other food materials and foods An additive is mentioned.

  The oil and fat composition of the present invention preferably contains an emulsifier. As the emulsifier, for example, glycerin fatty acid ester such as monoglyceride or diglyceride, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citrate fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid Ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate and synthetic emulsifiers such as polyoxyethylene sorbitan monoglyceride, Soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme treated egg , Saponins, phytosterols, natural emulsifying component such as a milk fat globule membrane. Among these emulsifiers, the oil and fat composition of the present invention comprises a monoglyceride having a saturated fatty acid residue having 16 or more carbon atoms and a monoglyceride having an unsaturated fatty acid residue having 16 or more carbon atoms, the former: the latter, preferably It is contained at a mass ratio of 1: 2 to 8, more preferably 1: 2.5 to 7, and further preferably 1: 3 to 6. This is because the occurrence of migration can be preferably suppressed even when the baked confectionery dough contains milk fat.

  The monoglyceride having a saturated fatty acid residue having 16 or more carbon atoms preferably has a constituent fatty acid chain of 16 to 22 carbon atoms, more preferably 16 to 20 carbon atoms. Further, the constituent fatty acid chain of the above monoglyceride having an unsaturated fatty acid residue having 16 or more carbon atoms preferably has 16 to 22 carbon atoms, and more preferably 16 to 20 carbon atoms.

  In the oil and fat composition for baked confectionery of the present invention, the sum of the content of the monoglyceride having a saturated fatty acid residue having 16 or more carbon atoms and the content of the monoglyceride having an unsaturated fatty acid residue having 16 or more carbon atoms is calculated as follows. In the fat and oil composition for confectionery, it is preferably 0.1 to 1.2% by mass, and more preferably 0.3 to 1.0% by mass.

The oil and fat composition for baked confectionery of the present invention preferably contains a sorbitan fatty acid ester as an emulsifier. This is because when milk fat is contained in the baked confectionery dough, the occurrence of migration can be further suppressed.
Even when the baked confectionery dough contains milk fat, from the viewpoint of effectively suppressing the occurrence of migration, the fatty acid residue constituting the sorbitan fatty acid ester is preferably a saturated fatty acid residue having 16 or more carbon atoms. It is preferably present, and more preferably a saturated fatty acid residue having 18 carbon atoms.

The esterification rate of the sorbitan fatty acid ester is preferably 35 to 85%, more preferably 50 to 80%. If the esterification rate is 35% or more, the occurrence of migration can be suppressed more effectively when the baked confectionery dough contains milk fat. A sorbitan fatty acid ester having an esterification rate of 85% or less is preferable because it is industrially produced or commercially sold and a commercial product is easily available. The esterification rate (%) of sorbitan fatty acid ester is calculated by the following formula. The ester value and the hydroxyl value in the following formulas are [2.3.3-1996 ester value] and [2.3.6-] of "Standard oil and fat analysis test method (I)" (edited by Japan Oil Chemists' Society). 1996 hydroxyl number].

Esterification rate (%) = {ester value / (ester value + hydroxyl group value)} × 100

  When the fat and oil composition for baked confectionery of the present invention contains a sorbitan fatty acid ester, the content thereof is preferably 0.1 to 1.0% by mass, more preferably 0.3 to 0.7% by mass. The occurrence of migration can be suppressed more effectively.

  The oil and fat composition for baked confectionery of the present invention preferably has plasticity. The form of the oil and fat composition for baked confectionery can be a margarine type containing an aqueous phase, or a shortening type containing no aqueous phase. When the oil and fat composition for baked confectionery of the present invention contains an aqueous phase, the water content is preferably 25% by mass or less, and more preferably 20% by mass or less. In the case of an emulsion, the emulsion form may be either a water-in-oil type or a double emulsion type.

  The oil and fat composition for baked confectionery of the present invention preferably contains 75% by mass or more, more preferably 85% by mass or more, and 95% by mass of an oil phase satisfying the above conditions (1) to (4). It is most preferable to contain the above.

Next, the method for producing the oil and fat composition for baked confectionery of the present invention will be described.
The oil and fat composition for baked confectionery according to the present invention is obtained by dissolving an oil phase satisfying the above conditions (1) to (4), and then adding an aqueous phase to emulsify, cool, and crystallize as necessary. Manufactured.
Specifically, first, one or more kinds of various fats and oils are selected so as to satisfy the above conditions (1) to (4), and they are heated and dissolved, mixed and stirred to prepare an oil phase. Other oil-soluble components can be contained in the oil phase if necessary. In addition, if necessary, after preparing an aqueous phase in which other water-soluble components are added to water, the aqueous phase is added to the oil phase and emulsified.

Next, sterilization is preferably performed. The sterilization method may be a batch type in a tank or a continuous type using a plate heat exchanger or a scraping heat exchanger.
Next, it is cooled and plasticized if necessary. In the present invention, the cooling condition is preferably −0.5 ° C./min or higher, more preferably −5 ° C./min or higher. Examples of equipment used for cooling include closed-type continuous tube coolers, for example, margarine manufacturing machines such as botter, combinator and perfector, and plate-type heat exchangers, and a combination of an open-type dia cooler and a compactor. Etc.

  In any of the production steps when producing the fat and oil composition for baked confectionery of the present invention, nitrogen, air or the like can be optionally aerated to improve plasticity and workability. When aerated, 100 g of the fat and oil composition for baked confectionery of the present invention is preferably contained in an amount of 10 to 50 cc.

Next, the baked confectionery of the present invention will be described.
The baked confectionery of the present invention uses the above-mentioned fat and oil composition for baked confectionery as kneading fats and oils and folding fats and oils. Even when the baked confectionery dough contains milk fat, it is preferable to knead the oil and fat composition for baked confectionery of the present invention into the baked confectionery dough from the viewpoint of effectively suppressing the occurrence of migration.

Examples of the baked confectionery include butter cakes such as pies, pastries, pound cakes, fruit cakes, madeleines, baumkuchen, and castella, ice box cookies, wire-cut cookies, sables, Langue de chat cookies, and biscuits.
These baked confectionery doughs can be produced by a known method such as a sugar batter method, a flower batter method, an all-in-mix method, etc., and are baked according to a conventional method.

  The amount of the oil and fat composition for baked confectionery of the present invention used when producing baked confectionery dough is determined depending on the type of the baked confectionery selected, and is not particularly limited, and for example, 5 in the wire-cut cookie dough. -30 mass% is contained.

  Since the baked confectionery of the present invention is produced using the oil and fat composition for baked confectionery of the present invention, the occurrence of migration is preferably suppressed even when the baked confectionery dough contains milk fat. The baked confectionery of the present invention preferably has a milk fat content of 0 to 50 mass% with respect to the oil and fat content of the dough. It is preferable to set the content of milk fat to 50% by mass or less with respect to the oil and fat content in the dough of the baked confectionery of the present invention, because the occurrence of migration can be further suppressed.

Next, the composite confectionery of the present invention will be described.
The composite confectionery of the present invention is a combination of the baked confectionery of the present invention using the oil and fat composition for baked confectionery of the present invention and an oily confectionery. The combination of the baked confectionery and the oily confectionery means that the oily confectionery is arranged on the surface of the baked confectionery or the oily confectionery is arranged in the baked confectionery. Examples of the oily confectionery include nuts and chocolates. Since the effect of the oil and fat composition for baked confectionery of the present invention is remarkably obtained, a composite confectionery in which baked confectionery and chocolate are combined is preferable.

  As the nuts, peanuts, almonds, cashew nuts, pistachios, hazelnuts, pecan nuts, onions, macadamia nuts, Brazil nuts, coconuts, pine, poppy, sunflowers and other seeds and nuts, their hole products, split products, sliced products, Processed products such as pastes and purees using them are listed.

  The above-mentioned chocolate contains cacao components such as cacao mass and cocoa powder, and the cacao component is further mixed with various powdered foods such as milk powder, fats and oils, sugars, emulsifiers, flavors, pigments and the like at any ratio. It means a product obtained by mixing, rolling by a conventional method, and conching treatment. Of course, those containing a gas phase or an aqueous phase can also be used.

  Examples of the above various powdered foods include skim milk powder, whole milk powder, fruit powder, fruit juice powder, fresh cream powder, cheese powder, coffee powder, yogurt powder and the like. When using various powdered foods, the blending amount thereof in the chocolate is preferably 0.5 to 60% by mass, more preferably 1 to 50% by mass.

  Examples of the oils and fats include cocoa butter, other animal and vegetable oils and fats, and fractionated oils thereof, hydrogenated oils, transesterified oils and fats, and the like, which can be used alone or in a mixture, and preferably a tempering type. Use one. The amount of fats and oils in the chocolate is preferably 20 to 80% by mass, more preferably 30 to 60% by mass.

  The emulsifier is not particularly limited, and lecithin, polyglycerin-condensed ricinoleic acid ester, sucrose fatty acid ester, or the like can be used for the purpose of suppressing an increase in viscosity as necessary. The content of the emulsifier in the chocolate is preferably 0.01 to 10% by mass, more preferably 0.1 to 5% by mass in the chocolate.

As an example of the compounding method in the composite confectionery of the present invention, in the case of chocolate, chocolate is combined with baked confectionery for filling, sanding, topping, coating, enrober, etc., or crushed baked confectionery is chocolate. There is a method of embedding inside. Moreover, the method of disperse | distributing a small piece of chocolate to the baked confectionery material before baking is also mentioned. Also in the case of nuts, it can be compounded according to this.

Next, a method for suppressing the occurrence of migration of the composite confectionery of the present invention will be described.
The method for suppressing the occurrence of migration of a composite confectionery of the present invention is characterized by using the above-mentioned fat and oil composition for baked confectionery when producing a baked confectionery used for a composite confectionery.
According to the present method, even when milk fat is contained in the baked confectionery dough, the occurrence of migration in the composite confectionery is suppressed, and accordingly the whitening of the baked confectionery and the occurrence of bloom or the like on the surface of the oily confectionery are suppressed. To do.
The complex confectionery for which the suppressing method of the present invention is used is not particularly limited, and examples include a combination of a baked confectionery produced using the above-mentioned fat and oil composition for baked confectionery, nuts, and oily confectionery such as chocolate. However, since the effect of suppressing the occurrence of migration is remarkably obtained, it is preferably applied to a composite confectionery in which baked confectionery and chocolate are combined.

  Examples of the baked confectionery used in the composite confectionery include, but are not limited to, pies and pastries, pound cakes, fruit cakes, madeleines, baumkuchen, butter cakes such as castella, ice box cookies, wire cut cookies, sables, cookies such as Langdesha cookies, biscuits. And the like, and the amount of the fat and oil composition for baked confectionery used when producing the baked confectionery varies depending on the type of the baked confectionery, but is, for example, 5 to 30% by mass in the wire-cut cookie dough. .

Hereinafter, the present invention will be described in more detail based on examples.
<Production of transesterified oil and fat used in oil and fat composition for baked confectionery>
(Production Example 1)
A random transesterification reaction was conducted with sodium methoxide as a catalyst to an oil / fat composition comprising 55 parts by mass of palm oil and 45 parts by mass of hardened palm oil hydrogenated to an iodine value of 1 or less. According to the method, bleaching treatment and deodorization treatment were performed and purification was performed.
The high melting point portion was removed from the purified oil and fat by dry fractionation, and the obtained low melting point portion was purified by a conventional method to obtain a transesterified oil and fat (1) suitably used in the present invention. Hereinafter, this transesterified oil / fat (1) is also referred to as IE-1.
The obtained IE-1 corresponds to the transesterified oil and fat (A). The triglyceride composition contained 8.3% by mass of S3, 65.7% by mass of S2U, and the sum of the contents of SU2 and U3 was 19.5% by mass. Further, the content of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms in the saturated fatty acid residue in the fatty acid residue composition of IE-1 is 97.5% by mass. The saturated fatty acid residue was substantially composed of a saturated fatty acid residue having 16 carbon atoms and a saturated fatty acid residue having 18 carbon atoms. Further, the mass ratio of the saturated fatty acid residue having 16 carbon atoms to the saturated fatty acid residue having 18 carbon atoms in the fatty acid residue composition of IE-1 was 1.85. The content of the saturated fatty acid residue having 12 carbon atoms in the fatty acid residue composition of IE-1 was 0.7% by mass, and the saturated fatty acid residue having 12 carbon atoms in the fatty acid residue composition of IE-1 was saturated. The content of fatty acid residues was 1.4% by mass.

(Production Example 2)
A random transesterification reaction was carried out using sodium methoxide as a catalyst for a fat and oil mixture consisting of 80 parts by mass of a palm fractionated soft part oil having an iodine value of 55 and 20 parts by mass of a highly hydrogenated rapeseed rapeseed oil. Deodorization was performed and purification was performed to obtain transesterified oil and fat (2). Hereinafter, this transesterified oil / fat (2) is also referred to as IE-2.
The obtained IE-2 corresponds to the transesterified oil and fat (B). In the saturated fatty acid residue in the fatty acid residue composition of IE-2, the sum of the contents of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms is 79.6% by mass, and the total number of carbon atoms is 22. The content of saturated fatty acid residue composition was 14.7% by mass. Moreover, the content of the saturated fatty acid residue in the fatty acid residue composition of IE-2 was 56.7 mass%, and the content of the unsaturated fatty acid residue having 18 carbon atoms was 34.6 mass%. The content of the saturated fatty acid residue having 12 carbon atoms in the fatty acid residue composition of IE-2 was 0.6% by mass. When the SFC of the obtained IE-2 was measured, it was 51.5 at 10 ° C, 33.0 at 20 ° C, and 25.5 at 30 ° C.

(Production Example 3)
Random transesterification using sodium methoxide as a catalyst to an oil / fat composition consisting of 60 parts by mass of palm oil, 20 parts by mass of palm kernel oil, and 20 parts by mass of hyercine rapeseed oil hydrogenated to an iodine value of 1 or less. The reaction was carried out, and bleaching treatment and deodorization treatment were carried out by a conventional method, followed by purification to obtain a transesterified oil and fat (3). Hereinafter, this transesterified oil / fat (3) is also referred to as IE-3.
The obtained IE-3 corresponds to the transesterified oil and fat (B). In the saturated fatty acid residue in the fatty acid residue composition of IE-3, the sum of the contents of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms was 65.3% by mass, and the total number of carbon atoms was 22. The content of the saturated fatty acid residue composition was 12.6% by mass. The content of saturated fatty acid residues in the fatty acid residue composition of IE-3 was 59.5% by mass, and the content of unsaturated fatty acid residues having 18 carbon atoms was 31.1% by mass. The content of the saturated fatty acid residue having 12 carbon atoms in the fatty acid residue composition of IE-3 was 7.3 mass%. When the SFC of IE-3 was measured, it was 55.2 at 10 ° C, 36.4 at 20 ° C, and 21.3 at 30 ° C.

(Production Example 4)
A random transesterification reaction was conducted with sodium methoxide as a catalyst to an oil / fat composition consisting of 75 parts by mass of palm kernel oil and 25 parts by mass of hydrogenated palm extremely hardened oil hydrogenated to an iodine value of 1 or less. By the method, bleaching treatment and deodorization treatment were carried out and purification was performed to obtain a transesterified oil and fat (4). Hereinafter, this transesterified oil / fat (4) is also referred to as IE-4.
The obtained IE-4 is a transesterified fat for study. The mass ratio of the saturated fatty acid residue to the unsaturated fatty acid residue in the fatty acid residue composition was 5.2 in the former versus the latter, and the saturated fatty acid residue having 16 carbon atoms in the saturated fatty acid residue in the fatty acid residue composition. The sum of the content of the saturated fatty acid residue having 18 carbon atoms is 39.0 mass%, and the content of the saturated fatty acid residue having 12 carbon atoms in the saturated fatty acid residue in the fatty acid residue composition is 40.7 mass. %Met. The sum of SU2 triglyceride and U3 triglyceride in the triglyceride composition was 3.2% by mass. Further, the SFC at 10 ° C was 71.8%, the SFC at 20 ° C was 51.0%, and the SFC at 30 ° C was 19.7%.

(Production Example 5)
A random transesterification reaction was carried out with a palm fractionated soft part oil having an iodine value of 55 using sodium methoxide as a catalyst, followed by bleaching treatment and deodorizing treatment according to a conventional method and purification to obtain a transesterified oil and fat (5). Hereinafter, this transesterified oil / fat (5) is also referred to as IE-5.
The obtained IE-5 is a transesterified oil and fat for study. The mass ratio of the saturated fatty acid residue and the unsaturated fatty acid residue in the fatty acid residue composition was 0.9 in the former to the latter, and the saturated fatty acid residue having 16 carbon atoms in the saturated fatty acid residue in the fatty acid residue composition. And the content of saturated fatty acid residues having 18 carbon atoms were 95.3% by mass. The sum of SU2 triglyceride and U3 triglyceride in the triglyceride composition was 34.3% by mass. Further, the SFC at 10 ° C was 42.5%, the SFC at 20 ° C was 22.7%, and the SFC at 30 ° C was 11.3%.

(Production Example 6)
A random transesterification reaction was carried out on a palm fractionated soft part oil having an iodine value of 65 using sodium methoxide as a catalyst, followed by bleaching treatment and deodorizing treatment according to a conventional method and purification to obtain a transesterified oil / fat (6). Hereinafter, this transesterified oil / fat (6) is also referred to as IE-6.
The obtained IE-6 is a transesterified oil and fat for study. The mass ratio of the saturated fatty acid residue to the unsaturated fatty acid residue in the fatty acid residue composition was 0.7 in the former versus the latter, and the saturated fatty acid residue having 16 carbon atoms in the saturated fatty acid residue in the fatty acid residue composition. And the content of the saturated fatty acid residue having 18 carbon atoms were 95.7% by mass. The sum of SU2 triglyceride and U3 triglyceride in the triglyceride composition was 38.1% by mass. Further, the SFC at 10 ° C. was 30.3%, the SFC at 20 ° C. was 13.7%, and the SFC at 30 ° C. was 6.0%.

<Study 1>
The following Examples 1 to 8 and Comparative Examples 1 to 4 were prepared by using a palm fractionated soft part oil having an iodine value of 55, a palm fractionated hard part oil, and palm oil in addition to the above 6 kinds of transesterified fats and oils.

(Example 1)
After heating and dissolving an oil phase consisting of 100 parts by mass of IE-1 and 0.1 part by mass of lecithin at 65 ° C., it is aerated to be 15 cc in 100 g of the oil / fat composition while being rapidly plasticized for baking. An oil and fat composition A was obtained.
The mass ratio (S / U) of the saturated fatty acid residue (S) and the unsaturated fatty acid residue (U) in the fatty acid residue composition of the oil phase of the oil and fat composition A for baked confectionery was 1.5. The sum of the contents of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms in the saturated fatty acid residue in the fatty acid residue composition of the oil phase was 97.5% by mass. Furthermore, in the saturated fatty acid residue in the fatty acid residue composition, the content of the saturated fatty acid residue having 12 carbon atoms was 0.3% by mass, and the saturated fatty acid residue having 22 carbon atoms was not contained. The mass ratio of the saturated fatty acid residue having 16 carbon atoms to the saturated fatty acid residue having 18 carbon atoms was 1.85. The sum of the contents of SU2 triglyceride and U3 triglyceride in the triglyceride composition was 19.5% by mass. Further, in the triglyceride composition, S3 triglyceride was 8.3% by mass and S2U triglyceride was 65.7% by mass. The SFC at 10 ° C was 67.8%, the SFC at 20 ° C was 40.8%, and the SFC at 30 ° C was 15.7%.

(Example 2)
90 parts by mass of IE-1, 10 parts by mass of IE-2, and 0.1 parts by mass of lecithin are heated and dissolved at 65 ° C., and then aerated to be 15 cc in 100 g of the oil and fat composition while being rapidly plasticized. Then, an oil and fat composition B for baked confectionery having plasticity was obtained. The mass ratio (S / U) of the saturated fatty acid residue (S) and the unsaturated fatty acid residue (U) in the fatty acid residue composition of the oil phase of the oil and fat composition B for baked confectionery was 1.5. The sum of the contents of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms in the saturated fatty acid residue in the fatty acid residue composition was 95.8% by mass. Furthermore, in the saturated fatty acid residue in the fatty acid residue composition, the content of the saturated fatty acid residue having 12 carbon atoms is 0.4% by mass, and the content of the saturated fatty acid residue having 22 carbon atoms is 1.4% by mass. %Met.
The mass ratio of the saturated fatty acid residue having 16 carbon atoms to the saturated fatty acid residue having 18 carbon atoms was 1.92. The sum of the contents of SU2 triglyceride and U3 triglyceride in the triglyceride composition was 20.4% by mass. Further, in the triglyceride composition, S3 triglyceride was 8.8% by mass and S2U triglyceride was 63.3% by mass. The SFC at 10 ° C was 66.2%, the SFC at 20 ° C was 40.0%, and the SFC at 30 ° C was 16.7%.

(Example 3)
80 parts by mass of IE-1, 20 parts by mass of IE-2, and 0.1 parts by mass of lecithin were heated and dissolved at 65 ° C., and then air-containing so as to be 15 cc in 100 g of the oil and fat composition while being rapidly plasticized. Thus, a fat and oil composition C for baked confectionery having plasticity was obtained. The mass ratio (S / U) of the saturated fatty acid residue (S) and the unsaturated fatty acid residue (U) in the fatty acid residue composition of the oil phase of the oil and fat composition C for baked confectionery was 1.5. In addition, the sum of the contents of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms in the saturated fatty acid residue in the fatty acid residue composition was 94.1% by mass. Furthermore, in the saturated fatty acid residue in the fatty acid residue composition, the content of the saturated fatty acid residue having 12 carbon atoms is 0.5% by mass, and the content of the saturated fatty acid residue having 22 carbon atoms is 2.8% by mass. %Met.
The mass ratio of the saturated fatty acid residue having 16 carbon atoms to the saturated fatty acid residue having 18 carbon atoms was 2.00. Further, it was 21.3% by mass of the content of SU2 triglyceride and U3 triglyceride in the triglyceride composition. Further, in the triglyceride composition, S3 triglyceride was 9.3% by mass and S2U triglyceride was 61.0% by mass. The SFC at 10 ° C was 64.5%, the SFC at 20 ° C was 39.2%, and the SFC at 30 ° C was 17.7%.

(Example 4)
75 parts by mass of IE-1, 10 parts by mass of IE-2, 15 parts by mass of IE-4, 0.1 parts by mass of lecithin are heated and dissolved at 65 ° C., and then rapidly cooled and plasticized to obtain 100 g of a fat composition. It was aerated so as to have a medium content of 15 cc to obtain a fat and oil composition D for baked confectionery having plasticity. The mass ratio (S / U) of the saturated fatty acid residue (S) and the unsaturated fatty acid residue (U) in the fatty acid residue composition of the oil phase of the oil and fat composition D for baked confectionery was 1.8. The sum of the contents of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms in the saturated fatty acid residue in the fatty acid residue composition was 84.3% by mass. Further, in the saturated fatty acid residue in the fatty acid residue composition, the content of the saturated fatty acid residue having 12 carbon atoms is 8.4% by mass, and the content of the saturated fatty acid residue having 22 carbon atoms is 1.3% by mass. %Met. The mass ratio of the saturated fatty acid residue having 16 carbon atoms to the saturated fatty acid residue having 18 carbon atoms was 1.86. The sum of the contents of SU2 triglyceride and U3 triglyceride in the triglyceride composition was 17.9% by mass. Furthermore, in the triglyceride composition, S3 triglyceride was 14.3% by mass and S2U triglyceride was 58.5% by mass. The SFC at 10 ° C was 66.8%, the SFC at 20 ° C was 41.5%, and the SFC at 30 ° C was 17.3%.

(Example 5)
70 parts by mass of IE-1, 15 parts by mass of IE-2, 15 parts by mass of IE-3, 0.1 parts by mass of lecithin are heated and dissolved at 65 ° C., and then rapidly cooled and plasticized to give an oil composition 100 g. It was aerated so as to have a medium content of 15 cc to obtain an oil and fat composition E for baked confectionery having plasticity. The mass ratio (S / U) of the saturated fatty acid residue (S) and the unsaturated fatty acid residue (U) in the fatty acid residue composition of the oil phase of the fat and oil composition E for baked confectionery was 1.5. In the saturated fatty acid residue in the fatty acid residue composition, the sum of the contents of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms was 90.1% by mass. Further, in the saturated fatty acid residue in the fatty acid residue composition, the content of the saturated fatty acid residue having 12 carbon atoms is 2.2% by mass, and the content of the saturated fatty acid residue having 22 carbon atoms is 4.0% by mass. %Met. The mass ratio of the saturated fatty acid residue having 16 carbon atoms to the saturated fatty acid residue having 18 carbon atoms was 2.05. The sum of the contents of SU2 triglyceride and U3 triglyceride in the triglyceride composition was 21.0% by mass. Further, in the triglyceride composition, S3 triglyceride was 10.9% by mass and S2U triglyceride was 58.9% by mass. The SFC at 10 ° C was 63.5%, the SFC at 20 ° C was 39.0%, and the SFC at 30 ° C was 18.0%.

(Example 6)
65 parts by mass of IE-1, 15 parts by mass of IE-2, 20 parts by mass of IE-5, 0.1 parts by mass of lecithin after heating and dissolving at 65 ° C., 100 g of an oil and fat composition while being rapidly plasticized. It was aerated so as to have a medium content of 15 cc to obtain an oil and fat composition F for baked confectionery having plasticity. The mass ratio (S / U) of the saturated fatty acid residue (S) and the unsaturated fatty acid residue (U) in the fatty acid residue composition of the oil phase of the fat and oil composition F for baked confectionery was 1.3. In the saturated fatty acid residue in the fatty acid residue composition, the sum of the contents of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms was 94.5% by mass. Furthermore, in the saturated fatty acid residue in the fatty acid residue composition, the content of the saturated fatty acid residue having 12 carbon atoms is 0.6% by mass, and the content of the saturated fatty acid residue having 22 carbon atoms is 2.2% by mass. %Met. The mass ratio of the saturated fatty acid residue having 16 carbon atoms to the saturated fatty acid residue having 18 carbon atoms was 2.40. The sum of the contents of SU2 triglyceride and U3 triglyceride in the triglyceride composition was 23.8% by mass. Further, in the triglyceride composition, S3 triglyceride was 9.2 mass% and S2U triglyceride was 59.0 mass%. The SFC at 10 ° C was 60.3%, the SFC at 20 ° C was 36.0%, and the SFC at 30 ° C was 16.3%.

(Example 7)
50 parts by mass of IE-1, 30 parts by mass of IE-6, 20 parts by mass of hard fractionated palm oil, and 0.1 parts by mass of lecithin are heated and dissolved at 65 ° C., and then rapidly cooled and plasticized to produce an oil and fat composition. It was aerated so as to be 15 cc in 100 g of the product to obtain a plastic fat and oil composition G having plasticity. The mass ratio (S / U) of the saturated fatty acid residue (S) and the unsaturated fatty acid residue (U) in the fatty acid residue composition of the oil phase of the oil and fat composition G for baked confectionery was 1.3. In the saturated fatty acid residue in the fatty acid residue composition, the sum of the contents of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms was 94.5% by mass. Further, the content of the saturated fatty acid residue having 12 carbon atoms in the saturated fatty acid residue in the fatty acid residue composition was 0.6% by mass, and the saturated fatty acid residue having 22 carbon atoms was not contained. The mass ratio of the saturated fatty acid residue having 16 carbon atoms to the saturated fatty acid residue having 18 carbon atoms was 3.41. The sum of the contents of SU2 triglyceride and U3 triglyceride in the triglyceride composition was 24.1% by mass. Further, in the triglyceride composition, S3 triglyceride was 12.4% by mass and S2U triglyceride was 56.9% by mass. The SFC at 10 ° C was 56.9%, the SFC at 20 ° C was 35.6%, and the SFC at 30 ° C was 18.5%.

(Example 8)
60 parts by mass of IE-1, 30 parts by mass of IE-2, 10 parts by mass of IE-4, 0.1 parts by mass of lecithin after heating and dissolving at 65 ° C., 100 g of a fat composition while rapidly plasticizing. The mixture was aerated so as to have a medium content of 15 cc to obtain an oil and fat composition H for baked confectionery having plasticity. The mass ratio (S / U) of the saturated fatty acid residue (S) and the unsaturated fatty acid residue (U) in the fatty acid residue composition of the oil phase of the oil and fat composition H for baked confectionery was 1.6. In the saturated fatty acid residue in the fatty acid residue composition, the sum of the contents of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms was 84.6% by mass. Furthermore, in the saturated fatty acid residue in the fatty acid residue composition, the content of the saturated fatty acid residue having 12 carbon atoms is 6.0% by mass, and the content of the saturated fatty acid residue having 22 carbon atoms is 4.1% by mass. %Met. The mass ratio of the saturated fatty acid residue having 16 carbon atoms to the saturated fatty acid residue having 18 carbon atoms was 2.05. The sum of the contents of SU2 triglyceride and U3 triglyceride in the triglyceride composition was 20.5% by mass. Further, in the triglyceride composition, S3 triglyceride was 13.5% by mass and S2U triglyceride was 55.4% by mass. The SFC at 10 ° C was 63.3%, the SFC at 20 ° C was 39.5%, and the SFC at 30 ° C was 19.0%.

(Comparative Example 1)
50 parts by mass of IE-1, 20 parts by mass of palm fractionation soft part oil, 30 parts by mass of palm oil, 0.1 parts by mass of lecithin are heated and dissolved at 65 ° C., and then rapidly cooled and plasticized to obtain 100 g of an oil and fat composition. It was aerated so as to have a medium content of 15 cc to obtain a fat and oil composition I for baked confectionery having plasticity. In the fatty acid residue composition of the oil and fat composition I for baked confectionery, the mass ratio (S / U) of the saturated fatty acid residue (S) and the unsaturated fatty acid residue (U) was 1.2. The sum of the contents of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms in the saturated fatty acid residue in the fatty acid residue composition was 97.2% by mass. Further, the content of the saturated fatty acid residue having 12 carbon atoms in the saturated fatty acid residue in the fatty acid residue composition was 0.4% by mass, and the saturated fatty acid residue having 22 carbon atoms was not contained. The mass ratio of the saturated fatty acid residue having 16 carbon atoms to the saturated fatty acid residue having 18 carbon atoms was 3.33. The sum of the contents of SU2 triglyceride and U3 triglyceride in the triglyceride composition was 26.2% by mass. Further, in the triglyceride composition, S3 triglyceride was 6.4% by mass and S2U triglyceride was 61.2% by mass. The SFC at 10 ° C was 55.9%, the SFC at 20 ° C was 27.5%, and the SFC at 30 ° C was 11.0%.

(Comparative example 2)
30 parts by mass of IE-1, 20 parts by mass of palm fractionation soft part oil, 50 parts by mass of palm oil, 0.1 parts by mass of lecithin are heated and dissolved at 65 ° C., and then rapidly cooled and plasticized to give an oil composition 100 g. It was aerated so as to have a medium content of 15 cc to obtain an oil and fat composition J for baked confectionery having plasticity. The mass ratio (S / U) of the saturated fatty acid residue (S) and the unsaturated fatty acid residue (U) in the fatty acid residue composition of the oil phase of the oil and fat composition J for baked confectionery was 1.1. In addition, the sum of the contents of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms in the saturated fatty acid residue in the fatty acid residue composition was 97.1% by mass. Further, the content of the saturated fatty acid residue having 12 carbon atoms in the saturated fatty acid residue in the fatty acid residue composition was 0.5% by mass, and the saturated fatty acid residue having 22 carbon atoms was not contained. The mass ratio of the saturated fatty acid residue having 16 carbon atoms to the saturated fatty acid residue having 18 carbon atoms was 4.74. Further, the sum of the contents of SU2 triglyceride and U3 triglyceride in the triglyceride composition was 28.5% by mass. Further, in the triglyceride composition, S3 triglyceride was 6.1% by mass and S2U triglyceride was 59.3% by mass. The SFC at 10 ° C was 52.4%, the SFC at 20 ° C was 23.4%, and the SFC at 30 ° C was 10.0%.

(Comparative example 3)
50 parts by mass of IE-1, 20 parts by mass of IE-2, 30 parts by mass of IE-6, 0.1 parts by mass of lecithin are heated and dissolved at 65 ° C., and then 100 g of a fat composition while being rapidly plasticized. It was aerated so as to have a medium content of 15 cc to obtain an oil and fat composition K for baked confectionery having plasticity. The mass ratio (S / U) of the saturated fatty acid residue (S) and the unsaturated fatty acid residue (U) in the fatty acid residue composition of the oil phase of the oil and fat composition for baked confectionery K was 1.2. In the saturated fatty acid residue in the fatty acid residue composition, the sum of the contents of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms was 93.3% by mass. Furthermore, in the saturated fatty acid residue in the fatty acid residue composition, the content of the saturated fatty acid residue having 12 carbon atoms is 0.6% by mass, and the content of the saturated fatty acid residue having 22 carbon atoms is 3.1% by mass. %Met. The mass ratio of the saturated fatty acid residue having 16 carbon atoms to the saturated fatty acid residue having 18 carbon atoms was 2.68. The sum of the contents of SU2 triglyceride and U3 triglyceride in the triglyceride composition was 26.8% by mass. Further, in the triglyceride composition, S3 triglyceride was 8.6% by mass and S2U triglyceride was 55.5% by mass. The SFC at 10 ° C was 53.3%, the SFC at 20 ° C was 31.1%, and the SFC at 30 ° C was 14.7%.

(Comparative example 4)
60 parts by mass of IE-1, 10 parts by mass of IE-2, 30 parts by mass of IE-4, 0.1 parts by mass of lecithin after heating and dissolving at 65 ° C., 100 g of an oil and fat composition while being rapidly plasticized. It was aerated so as to have a medium content of 15 cc to obtain an oil and fat composition L for baked confectionery having plasticity. The mass ratio (S / U) of the saturated fatty acid residue (S) and the unsaturated fatty acid residue (U) in the fatty acid residue composition of the oil phase of the oil and fat composition L for baked confectionery was 2.0. In the saturated fatty acid residues in the fatty acid residue composition, the sum of the contents of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms was 74.0% by mass. Furthermore, in the saturated fatty acid residue in the fatty acid residue composition, the content of the saturated fatty acid residue having 12 carbon atoms is 15.5 mass%, and the content of the saturated fatty acid residue having 22 carbon atoms is 1.2 mass. %Met. The mass ratio of the saturated fatty acid residue having 16 carbon atoms to the saturated fatty acid residue having 18 carbon atoms was 1.79. The sum of the contents of SU2 triglyceride and U3 triglyceride in the triglyceride composition was 15.5% by mass. Further, in the triglyceride composition, S3 triglyceride was 19.8% by mass and S2U triglyceride was 53.6% by mass. The SFC at 10 ° C was 67.4%, the SFC at 20 ° C was 43.1%, and the SFC at 30 ° C was 17.9%.

<Chocolate compound cookie manufacturing method>
Using the oil and fat compositions A to L for baked confectionery obtained in Examples 1 to 8 and Comparative Examples 1 to 4 above, wire-cut cookies A to L were produced by the following formulation and production method, and then obtained. A chocolate composite cookie was produced by combining a wire cut cookie and chocolate.

(Method for manufacturing wire cut cookies)
27 parts by mass of one of the oil and fat compositions A to L adjusted to 15 ° C., 22.5 parts by mass of unsalted butter (83% oil), and 50 parts by mass of white sucrose in a mixer bowl. Then, it was set in a tabletop mixer, mixed lightly, and then creamed at high speed for 7 minutes. Then, while mixing at low speed, after adding 11.5 parts by mass of water over 30 seconds, 12 parts by mass of whole egg (oil content 10.3%) and 1 part by mass of salt are added, and further mixed for 1 minute, A mixture was obtained. A mixture of 100 parts by weight of soft flour (1.7% oil) and 1 part by weight of baking powder, which had been previously mixed and sieved, was added to the obtained mixture, and mixed at low speed for 1 minute to prepare a wire-cut cookie dough. Got In the obtained wire cut cookie doughs A to L, 38.4 mass% of the contained fats and oils was milk fat.
The obtained cookie dough was wire-cut molded into a round shape having a thickness of 7 mm and a diameter of 48 mm. The molded cookie dough was baked in an oven (manufactured by Fujisawa Co., Ltd.) for 17 minutes at 180 ° C. on the upper side and 170 ° C. on the lower side and then cooled at 25 ° C. for 40 minutes to obtain wire cut cookies A to L.
The letter after the wire cut cookie corresponds to the oil and fat composition for baked confectionery used.

(Composite with chocolate)
First, the chocolate to be complexed is melted, rolled, and conching-treated according to a conventional method with a composition of 44.6 parts by mass of sugar, 25 parts by mass of cocoa mass, 30 parts by mass of cocoa butter and 0.4 part by mass of lecithin. , Tempered chocolate was prepared. Subsequently, the obtained temper-type chocolate is tempered, a weight three times as much as the weight of the wire-cut cookies A to L is weighed in a cup, and the wire-cut cookies A to L are soaked so that the surface of the cup is exposed to form a composite. Then, the chocolate composite cookies A to L were manufactured.
The letters after the chocolate composite cookie correspond to the used fat and oil composition for baked confectionery.

(Chocolate compound cookie evaluation method)
Storage stability of the chocolate portion of the chocolate composite cookie produced using the fat and oil composition for baked confectionery obtained in Examples and Comparative Examples (presence or absence of bloom phenomenon), texture of the cookie portion of the chocolate composite cookie, and The migration of oil and fat during storage of the chocolate composite cookie was evaluated according to the following evaluation criteria. Table 1 shows the evaluation results.

(Storage stability)
The obtained chocolate composite cookie was stored at 25 ° C., and at the stage 14 days after the start of storage, the storage stability of the chocolate part (whether or not the bloom phenomenon occurred) was evaluated in four stages according to the following evaluation criteria.

Evaluation criteria for storage stability of chocolate part ◎: No bloom ○: Slightly glossy △: Some bloom ×: Bloom

(The texture of the cookie part of the chocolate composite cookie)
Store the obtained chocolate composite cookie at 25 ° C and, at the stage 60 days after the start of storage, give the same evaluation point to the texture of the cookie (disintegration in the mouth) when eating the same product. Sensory evaluation was performed on four levels according to the following evaluation criteria by 10 panelists trained to In the evaluation, an uncomplexed cookie stored under the same storage conditions as the chocolate composite cookie was used as a control product.
In Table 1, the total score of 10 panelists is shown as the evaluation score, and the evaluation score is 32 to 40 points as ⊚, 23 to 31 points as ◯, 14 to 22 points as Δ, and 13 points or less as x.

Evaluation Criteria 4 points: Very good melting and loosening, and good crispy bite.
3 points: It melts in the mouth well, has a loose texture, and has a slightly clogged texture, but has a crispy bite.
2 points: Melting in the mouth and discoloration were a little bad, the texture was clogged, and the chewing was hard. Or, it melted in the mouth and loosened, but it was soft and had little bite to bite.
1 point: It melts badly in the mouth, has a bad chewy texture, and has a crunchy texture. Or, it melted in the mouth and was loose, but it was soft and I didn't feel any crispy bite.

(Fat transfer during storage of chocolate composite cookies)
Immediately after the production of the chocolate composite cookie, the cookie portion of the obtained chocolate composite cookie was measured for oil content using SMART System 5 (manufactured by CEM Japan). The chocolate composite cookie was stored at 25 ° C., and 60 days after the storage was started, the oil content of the cookie portion of the chocolate composite cookie was measured in the same manner as immediately after production. The oil migration rate was calculated by the following equation from the oil values immediately after production and after storage.
[(A−B) / A] × 100 (%)
(A: cookie oil immediately after production, B: cookie oil after storage)

In Table 1, the oil migration rate is shown as −30% or less, −30% or more and 35% or less as ±, 35% or more and 45% or less as +, and 45% or more as ++. The higher the oil transfer rate is, the more the oil transfer from the cookie to the chocolate in the chocolate composite cookie is.
Regarding the evaluation of the transfer of fats and oils during storage of the chocolate composite cookie, those having a score of-or ± were treated as acceptable. For other evaluations, those with a rating of ◎ or ○ were treated as acceptable. The results of these evaluations are shown in Table 1.

<Study 2>
The use of an emulsifier was examined based on the blending of the oil and fat composition B for baked confectionery and the oil and fat composition D for baked confectionery described above.

(Example 2-2)
90 mass parts of IE-1 and 99.5 mass parts of mixed fats and oils consisting of 10 mass parts of IE-2 were heated and dissolved at 65 ° C., and then, as a preparation of a monoglyceride having a saturated fatty acid residue having 16 carbon atoms, an emergy MP ( 0.1 part by mass of Riken Vitamin Co., Ltd., 0.4 parts by mass of Emergy MO (manufactured by Riken Vitamin Co.) as a preparation of a monoglyceride having an unsaturated fatty acid residue having 18 carbon atoms to prepare an oil phase. While quenching and plasticizing the phase, it was aerated so as to be 15 cc in 100 g of the oil and fat composition to obtain a plastic fat and oil composition B-2 having plasticity.

(Example 2-3)
After heating and dissolving 99.0 parts by mass of a mixed fat and oil consisting of 90 parts by mass of IE-1 and 10 parts by mass of IE-2 at 65 ° C., as a preparation of a monoglyceride having a saturated fatty acid residue having 16 carbon atoms, the emergy MP ( 0.1 parts by mass of Riken Vitamin), 0.4 parts by mass of MO (manufactured by Riken Vitamin) as a monoglyceride product having an unsaturated fatty acid residue having 18 carbon atoms, sorbitan tristearate (ester) as sorbitan fatty acid ester The oil phase is prepared by adding 0.5 parts by mass of a chemical conversion rate of 75%), and the oil phase is rapidly cooled and plasticized while being aerated so as to be 15 cc in 100 g of the oil and fat composition, and having plasticity. B-3 was obtained.

(Example 4-2)
75 mass parts of IE-1, 10 mass parts of IE-2, and 99.5 mass parts of a mixed fat / oil consisting of 15 mass parts of IE-4 were heated and dissolved at 65 ° C., and then saturated fatty acid residues having 16 carbon atoms were added. 0.1 parts by mass of EM MP (manufactured by Riken Vitamin Co.) as a preparation of monoglyceride, and 0.4 parts by mass of EMMO MO (manufactured by Riken Vitamin Co.) as a preparation of monoglyceride having an unsaturated fatty acid residue having 18 carbon atoms. An oil phase was prepared, and this oil phase was rapidly cooled and plasticized to be aerated so as to be 15 cc in 100 g of the oil and fat composition to obtain a plastic oil and fat composition D-2 for baked confectionery.

(Example 4-3)
75 mass parts of IE-1, 10 mass parts of IE-2, and 99.5 mass parts of a mixed fat / oil consisting of 15 mass parts of IE-4 were heated and dissolved at 65 ° C., and then saturated fatty acid residues having 16 carbon atoms were added. As a preparation of monoglyceride having 0.1 parts by mass of EMergy MP (manufactured by Riken Vitamin), 0.4 parts by mass of EMORZY MO (manufactured by Riken Vitamin) as a preparation of monoglyceride having an unsaturated fatty acid residue having 18 carbon atoms, sorbitan An oil phase was prepared by adding 0.5 part by mass of sorbitan tristearate as a fatty acid ester, and was aerated to be 15cc in 100g of the oil / fat composition while being rapidly plasticized, and the plastic oil / fat composition for baked confectionery D-. Got 3.

  Using the obtained fat and oil composition for baked confectionery B-2, B-3, D-2, D-3, in the same manner as in Study 1, chocolate composite cookies B-2, B-3, D-2, D-. 3 was produced. The obtained chocolate composite cookies B-2, B-3, D-2, D-3 were stored at 18 ° C. for 4 hours and stored at 27 ° C. for 2 hours by using a thermostat in which a temperature program can be set. A cycle test was repeated for 28 days, in which storage and storage of time were alternately repeated. Each of the obtained chocolate composite cookies was evaluated 14 days and 28 days after the start of storage according to the same evaluation criteria as in Study 1. The evaluation results are shown in Table 2.

Claims (6)

An oil and fat composition for baked confectionery that satisfies all of the following conditions (1) to (4).
(1) In the fatty acid residue composition of the oil phase, the mass ratio (S / U) of the saturated fatty acid residue (S) and the unsaturated fatty acid residue (U) is 1.3 to 2.0.
(2) The sum of the contents of the saturated fatty acid residue having 16 carbon atoms and the saturated fatty acid residue having 18 carbon atoms in the fatty acid residue composition of the oil phase is based on the total amount of saturated fatty acid residues in the fatty acid residue composition. Is 75 mass% or more.
(3) In the triglyceride composition of the oil phase, the sum of the contents of SU2 triglyceride and U3 triglyceride is 35% by mass or less.
(4) The solid fat content at 10 ° C is 55 to 75%, at 20 ° C is 35 to 50%, and at 30 ° C is 10 to 30%.
S represents a saturated fatty acid residue, U represents an unsaturated fatty acid residue, SU2 represents a triglyceride in which 1 molecule of S and 2 molecules of U are bonded, and U3 represents a triglyceride in which 3 molecules of U are bonded. Represent The oil and fat composition for baked confectionery according to claim 1, which contains a transesterified oil and fat (A) satisfying all of the following conditions (a) to (d).
The content of S3 in the (a) triglyceride composition is 1.0 to 12% by mass.
(B) The content of S2U in the triglyceride composition is 50 to 90% by mass.
(C) The total content of SU2 and U3 in the triglyceride composition is 5 to 40% by mass.
(D) The saturated fatty acid residue in the fatty acid residue composition is substantially composed of a saturated fatty acid residue having 16 carbon atoms and a saturated fatty acid residue having 18 carbon atoms, and the number of carbon atoms to the saturated fatty acid residue having 18 carbon atoms The mass ratio of 16 saturated fatty acid residues is 1.0 to 2.5.
S3 represents a triglyceride in which 3 molecules of S are bound, and S2U represents a triglyceride in which 2 molecules of S and 1 molecule of U are bound.   The monoglyceride having a saturated fatty acid residue having 16 or more carbon atoms and the monoglyceride having an unsaturated fatty acid residue having 16 or more carbon atoms are contained in a mass ratio of 1: 2 to 8 in the former: the latter. Or the fat and oil composition for baked confectionery according to 2.   A baked confectionery produced using the oil and fat composition for baked confectionery according to claim 1.   A composite confectionery produced using the baked confectionery according to claim 4. A method for suppressing the occurrence of migration of composite confectionery, which uses the oil and fat composition for baked confectionery according to claim 1.