JP2021052737A - Baked confectionery oil/fat composition - Google Patents
Baked confectionery oil/fat composition Download PDFInfo
- Publication number
- JP2021052737A JP2021052737A JP2020112894A JP2020112894A JP2021052737A JP 2021052737 A JP2021052737 A JP 2021052737A JP 2020112894 A JP2020112894 A JP 2020112894A JP 2020112894 A JP2020112894 A JP 2020112894A JP 2021052737 A JP2021052737 A JP 2021052737A
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- JP
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- Prior art keywords
- oil
- mass
- fat
- baked confectionery
- oils
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Landscapes
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、焼き菓子用油脂組成物に関する発明である。 The present invention relates to an oil / fat composition for baked confectionery.
クッキー、ビスケット等の焼き菓子は、食した時の食感が楽しまれるものである。そのため、焼き菓子の食感は、消費者が焼き菓子を購入する上での重要なポイントとなる。 Baked confectioneries such as cookies and biscuits enjoy the texture when eaten. Therefore, the texture of baked confectionery is an important point for consumers to purchase baked confectionery.
焼き菓子の中でもタルトは、皿状の形状をしており、食した時に口の中でもろく砕けることを特徴とする焼き菓子である。通常、皿状の形状をしたタルトには、果物等の食材がつめられる。食材がつめられたタルトは、タルト菓子やキッシュと呼ばれる。タルト菓子やキッシュは、近年、非常に人気のある商品の一つである。タルトの製造方法としては、例えば、特許文献１〜２等が知られている。 Among baked confectioneries, tart is a baked confectionery that has a dish-like shape and is characterized by being crunchy in the mouth when eaten. Usually, a dish-shaped tart is filled with ingredients such as fruits. Tart filled with ingredients is called tart confectionery or quiche. Tart confectionery and quiche are one of the most popular products in recent years. As a method for producing a tart, for example, Patent Documents 1 and 2 and the like are known.
焼き菓子の食感は、サクサクした食感が一般的である。しかしながら、近年、消費者の嗜好性の変化により、焼き菓子に求められる食感が多様化している。新たな食感の焼き菓子として、ザクザクした食感を有する焼き菓子が求められている。タルトについても、ザクザクした食感を有するタルトが求められている。 The texture of baked confectionery is generally crispy. However, in recent years, the texture required for baked confectionery has diversified due to changes in consumer taste. As a baked confectionery with a new texture, a baked confectionery having a crunchy texture is required. As for tarts, tarts with a crunchy texture are required.
以上のような背景から、タルト等の焼き菓子の食感をザクザクさせる手段が求められていた。 From the above background, there has been a demand for a means for making the texture of baked goods such as tarts crunchy.
本発明の目的は、ザクザクした食感を有する焼き菓子を提供することにある。 An object of the present invention is to provide a baked confectionery having a crunchy texture.
本発明者らは、上記課題を解決すべく鋭意研究を行った。その結果、焼き菓子用油脂組成物に含まれる油脂が、特定の油脂を特定量含有することにより、本課題が解決できることが見いだされた。これにより、本発明が完成するに至った。 The present inventors have conducted diligent research to solve the above problems. As a result, it was found that this problem can be solved by the fats and oils contained in the fats and oils composition for baked confectionery containing a specific amount of the specific fats and oils. This has led to the completion of the present invention.
すなわち、本発明の第１の発明は、含まれる油脂が下記油脂Ａを５〜５０質量％、下記油脂Ｂを５〜３５質量％、下記油脂Ｃを５〜４０質量％含有する焼き菓子用油脂組成物である。
油脂Ａ：下記の条件（Ａ１）〜（Ａ８）を満たす油脂である。
（Ａ１）構成脂肪酸として炭素数１２〜１４の直鎖飽和脂肪酸を１５〜４５質量％含有する。
（Ａ２）構成脂肪酸としてパルミチン酸を２０〜４５質量％含有する。
（Ａ３）構成脂肪酸としてステアリン酸を３〜２５質量％含有する。
（Ａ４）構成脂肪酸として不飽和脂肪酸を１０〜３５質量％含有する。
（Ａ５）構成脂肪酸として炭素数２０以上の脂肪酸を２質量％未満含有する。
（Ａ６）構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量の比が１．５〜５．０である。
（Ａ７）Ｃ４２〜４８ＴＡＧを４０〜６５質量％含有する。
（Ａ８）ヨウ素価が１２〜３５である。
油脂Ｂ：下記の条件（Ｂ１）〜（Ｂ８）を満たす油脂である。
（Ｂ１）構成脂肪酸として炭素数１２〜１４の直鎖飽和脂肪酸を１５〜４５質量％含有する。
（Ｂ２）構成脂肪酸としてパルミチン酸を２０〜４５質量％含有する。
（Ｂ３）構成脂肪酸としてステアリン酸を２８〜５５質量％含有する。
（Ｂ４）構成脂肪酸として不飽和脂肪酸を５質量％未満含有する。
（Ｂ５）構成脂肪酸として炭素数２０以上の脂肪酸を２質量％未満含有する。
（Ｂ６）構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量の比が０．３〜３．０である。
（Ｂ７）Ｃ４２〜４８ＴＡＧを４０〜６５質量％含有する。
（Ｂ８）ヨウ素価が５未満である。
油脂Ｃ：下記の条件（Ｃ１）〜（Ｃ８）を満たす油脂である。
（Ｃ１）Ｘ３を３〜２０質量％含有する。
（Ｃ２）Ｘ２Ｕを１５〜５５質量％含有する。
（Ｃ３）Ｘ２Ｕ含有量に対するＸＸＵ含有量の比が０．４〜０．８である。
（Ｃ４）Ｘ２Ｕ含有量に対するＸ２Ｏ含有量の比が０．６以上である。
（Ｃ５）ＸＵ２を２５〜６０質量％含有する。
（Ｃ６）Ｕ３を２０質量％以下含有する。
（Ｃ７）構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量の比が６．０以上である。
（Ｃ８）構成脂肪酸として不飽和脂肪酸を３０〜７０質量％含有する。
上記の条件において、Ｃ４２〜４８ＴＡＧ、Ｘ、Ｕ、Ｏ、Ｘ３、Ｘ２Ｕ、ＸＸＵ、Ｘ２Ｏ、ＸＵ２、Ｕ３はそれぞれ以下のものを示す。
Ｃ４２〜４８ＴＡＧ：構成する脂肪酸残基の総炭素数が４２〜４８であるトリグリセリド
Ｘ：炭素数１６〜１８の直鎖飽和脂肪酸
Ｕ：炭素数１８の直鎖不飽和脂肪酸
Ｏ：オレイン酸
Ｘ３：Ｘが３分子結合しているトリグリセリド
Ｘ２Ｕ：Ｘが２分子、Ｕが１分子結合しているトリグリセリド
ＸＸＵ：１位と２位にＸ、３位にＵが結合しているトリグリセリド又は２位と３位にＸ、１位にＵが結合しているトリグリセリド
Ｘ２Ｏ：Ｐが２分子、Ｕが１分子結合しているトリグリセリド
ＸＵ２：Ｘが１分子、Ｕが２分子結合しているトリグリセリド
Ｕ３：Ｕが３分子結合しているトリグリセリド
本発明の第２の発明は、前記焼き菓子用油脂組成物がタルト用油脂組成物である第１の発明に記載の焼き菓子用油脂組成物である。
本発明の第３の発明は、第１の発明又は第２の発明に記載の焼き菓子用油脂組成物を使用して得られる焼き菓子用生地である。
本発明の第４の発明は、前記焼き菓子用生地がタルト用生地である第３の発明に記載の焼き菓子用生地である。
本発明の第５の発明は、本発明の第３の発明又は第４の発明に記載の焼き菓子用生地を焼成した焼き菓子である。
本発明の第６の発明は、前記焼き菓子がタルトである第５の発明に記載の焼き菓子である。
That is, in the first invention of the present invention, the fats and oils contained are 5 to 50% by mass of the following fats and oils A, 5 to 35% by mass of the following fats and oils B, and 5 to 40% by mass of the following fats and oils C. It is a composition.
Fats and oils A: Fats and oils that satisfy the following conditions (A1) to (A8).
(A1) Contains 15 to 45% by mass of linear saturated fatty acids having 12 to 14 carbon atoms as constituent fatty acids.
(A2) Contains 20 to 45% by mass of palmitic acid as a constituent fatty acid.
(A3) Stearic acid is contained in an amount of 3 to 25% by mass as a constituent fatty acid.
(A4) Contains 10 to 35% by mass of unsaturated fatty acids as constituent fatty acids.
(A5) As a constituent fatty acid, a fatty acid having 20 or more carbon atoms is contained in an amount of less than 2% by mass.
(A6) The ratio of the palmitic acid content to the stearic acid content of the constituent fatty acids is 1.5 to 5.0.
(A7) Contains 40 to 65% by mass of C42 to 48TAG.
(A8) The iodine value is 12 to 35.
Fats and oils B: Fats and oils that satisfy the following conditions (B1) to (B8).
(B1) Contains 15 to 45% by mass of linear saturated fatty acids having 12 to 14 carbon atoms as constituent fatty acids.
(B2) Contains 20 to 45% by mass of palmitic acid as a constituent fatty acid.
(B3) Stearic acid is contained in an amount of 28 to 55% by mass as a constituent fatty acid.
(B4) Contains less than 5% by mass of unsaturated fatty acids as constituent fatty acids.
(B5) As a constituent fatty acid, a fatty acid having 20 or more carbon atoms is contained in an amount of less than 2% by mass.
(B6) The ratio of the palmitic acid content to the stearic acid content of the constituent fatty acids is 0.3 to 3.0.
(B7) Contains 40 to 65% by mass of C42 to 48TAG.
(B8) The iodine value is less than 5.
Fats and oils C: Fats and oils that satisfy the following conditions (C1) to (C8).
(C1) Contains 3 to 20% by mass of X3.
(C2) Contains 15 to 55% by mass of X2U.
(C3) The ratio of the XXU content to the X2U content is 0.4 to 0.8.
(C4) The ratio of the X2O content to the X2U content is 0.6 or more.
(C5) Contains 25 to 60% by mass of XU2.
(C6) Contains 20% by mass or less of U3.
(C7) The ratio of the palmitic acid content to the stearic acid content of the constituent fatty acids is 6.0 or more.
(C8) Contains 30 to 70% by mass of unsaturated fatty acids as constituent fatty acids.
Under the above conditions, C42 to 48TAG, X, U, O, X3, X2U, XXU, X2O, XU2, U3 show the following, respectively.
C42 to 48TAG: Triglyceride having a total carbon number of 42 to 48 of the constituent fatty acid residues X: Linear saturated fatty acid having 16 to 18 carbon atoms U: Linear unsaturated fatty acid having 18 carbon atoms O: Oleic acid X3: X Triglyceride with 3 molecules of X2U: 2 molecules of X and 1 molecule of U with triglyceride XXU: Triglyceride with 1 and 2 positions of X and 3 with U bound to 2 and 3 positions X2O: 2 molecules of P, 1 molecule of U, triglyceride XU2: 1 molecule of X, 2 molecules of U, triglyceride U3: 3 of U Molecularly Bonded Triglycerides The second invention of the present invention is the oil and fat composition for baked confectionery according to the first invention, wherein the oil and fat composition for baked confectionery is the oil and fat composition for tart.
The third invention of the present invention is a dough for baked confectionery obtained by using the oil and fat composition for baked confectionery according to the first invention or the second invention.
The fourth invention of the present invention is the baked confectionery dough according to the third invention, wherein the baked confectionery dough is a tart dough.
The fifth invention of the present invention is a baked confectionery obtained by baking the dough for baked confectionery according to the third invention or the fourth invention of the present invention.
The sixth invention of the present invention is the baked confectionery according to the fifth invention in which the baked confectionery is a tart.
本発明によると、ザクザクした食感を有する焼き菓子を提供することができる。 According to the present invention, it is possible to provide a baked confectionery having a crunchy texture.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂が下記油脂Ａを５〜５０質量％、下記油脂Ｂを５〜３５質量％、下記油脂Ｃを５〜４０質量％含有する。
油脂Ａ：下記の条件（Ａ１）〜（Ａ８）を満たす油脂である。
（Ａ１）構成脂肪酸として炭素数１２〜１４の直鎖飽和脂肪酸を１５〜４５質量％含有する。
（Ａ２）構成脂肪酸としてパルミチン酸を２０〜４５質量％含有する。
（Ａ３）構成脂肪酸としてステアリン酸を３〜２５質量％含有する。
（Ａ４）構成脂肪酸として不飽和脂肪酸を１０〜３５質量％含有する。
（Ａ５）構成脂肪酸として炭素数２０以上の脂肪酸を２質量％未満含有する。
（Ａ６）構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量の比が１．５〜５．０である。
（Ａ７）Ｃ４２〜４８ＴＡＧを４０〜６５質量％含有する。
（Ａ８）ヨウ素価が１２〜３５である。
油脂Ｂ：下記の条件（Ｂ１）〜（Ｂ８）を満たす油脂である。
（Ｂ１）構成脂肪酸として炭素数１２〜１４の直鎖飽和脂肪酸を１５〜４５質量％含有する。
（Ｂ２）構成脂肪酸としてパルミチン酸を２０〜４５質量％含有する。
（Ｂ３）構成脂肪酸としてステアリン酸を２８〜５５質量％含有する。
（Ｂ４）構成脂肪酸として不飽和脂肪酸を５質量％未満含有する。
（Ｂ５）構成脂肪酸として炭素数２０以上の脂肪酸を２質量％未満含有する。
（Ｂ６）構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量の比が０．３〜３．０である。
（Ｂ７）Ｃ４２〜４８ＴＡＧを４０〜６５質量％含有する。
（Ｂ８）ヨウ素価が５未満である。
油脂Ｃ：下記の条件（Ｃ１）〜（Ｃ８）を満たす油脂である。
（Ｃ１）Ｘ３を３〜２０質量％含有する。
（Ｃ２）Ｘ２Ｕを１５〜５５質量％含有する。
（Ｃ３）Ｘ２Ｕ含有量に対するＸＸＵ含有量の比が０．４〜０．８である。
（Ｃ４）Ｘ２Ｕ含有量に対するＸ２Ｏ含有量の比が０．６以上である。
（Ｃ５）ＸＵ２を２５〜６０質量％含有する。
（Ｃ６）Ｕ３を２０質量％以下含有する。
（Ｃ７）構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量の比が６．０以上である。
（Ｃ８）構成脂肪酸として不飽和脂肪酸を３０〜７０質量％含有する。
The fat and oil composition for baked confectionery according to the embodiment of the present invention contains 5 to 50% by mass of the following fat and oil A, 5 to 35% by mass of the following fat and oil B, and 5 to 40% by mass of the following fat and oil C. ..
Fats and oils A: Fats and oils that satisfy the following conditions (A1) to (A8).
(A1) Contains 15 to 45% by mass of linear saturated fatty acids having 12 to 14 carbon atoms as constituent fatty acids.
(A2) Contains 20 to 45% by mass of palmitic acid as a constituent fatty acid.
(A3) Stearic acid is contained in an amount of 3 to 25% by mass as a constituent fatty acid.
(A4) Contains 10 to 35% by mass of unsaturated fatty acids as constituent fatty acids.
(A5) As a constituent fatty acid, a fatty acid having 20 or more carbon atoms is contained in an amount of less than 2% by mass.
(A6) The ratio of the palmitic acid content to the stearic acid content of the constituent fatty acids is 1.5 to 5.0.
(A7) Contains 40 to 65% by mass of C42 to 48TAG.
(A8) The iodine value is 12 to 35.
Fats and oils B: Fats and oils that satisfy the following conditions (B1) to (B8).
(B1) Contains 15 to 45% by mass of linear saturated fatty acids having 12 to 14 carbon atoms as constituent fatty acids.
(B2) Contains 20 to 45% by mass of palmitic acid as a constituent fatty acid.
(B3) Stearic acid is contained in an amount of 28 to 55% by mass as a constituent fatty acid.
(B4) Contains less than 5% by mass of unsaturated fatty acids as constituent fatty acids.
(B5) As a constituent fatty acid, a fatty acid having 20 or more carbon atoms is contained in an amount of less than 2% by mass.
(B6) The ratio of the palmitic acid content to the stearic acid content of the constituent fatty acids is 0.3 to 3.0.
(B7) Contains 40 to 65% by mass of C42 to 48TAG.
(B8) The iodine value is less than 5.
Fats and oils C: Fats and oils that satisfy the following conditions (C1) to (C8).
(C1) Contains 3 to 20% by mass of X3.
(C2) Contains 15 to 55% by mass of X2U.
(C3) The ratio of the XXU content to the X2U content is 0.4 to 0.8.
(C4) The ratio of the X2O content to the X2U content is 0.6 or more.
(C5) Contains 25 to 60% by mass of XU2.
(C6) Contains 20% by mass or less of U3.
(C7) The ratio of the palmitic acid content to the stearic acid content of the constituent fatty acids is 6.0 or more.
(C8) Contains 30 to 70% by mass of unsaturated fatty acids as constituent fatty acids.
本発明で焼き菓子用油脂組成物に含まれる油脂とは、含まれる油脂の全てを合わせた全油脂分のことである。従って、焼き菓子用油脂組成物に含まれる油脂には、配合される油脂の他に、バター等の油脂を含有する原料に含まれる油脂（乳脂）も含む。例えば、焼き菓子用油脂組成物が油脂ａ、油脂ｂ、バターを含む場合、焼き菓子用油脂組成物に含まれる油脂とは、油脂ａと油脂ｂとバターに含まれる乳脂の混合油のことである。 The fats and oils contained in the fats and oils composition for baked confectionery in the present invention are the total fats and oils including all the fats and oils contained. Therefore, the fats and oils contained in the fats and oils composition for baked confectionery include fats and oils (milk fats) contained in raw materials containing fats and oils such as butter in addition to the fats and oils to be blended. For example, when the oil / fat composition for baked confectionery contains oil / fat a, oil / fat b, and butter, the oil / fat contained in the oil / fat composition for baked confectionery is a mixed oil of oil / fat a, oil / fat b, and milk fat contained in butter. is there.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂が下記油脂Ａを含有する。 In the oil / fat composition for baked confectionery according to the embodiment of the present invention, the oil / fat contained in the oil / fat composition contains the following oil / fat A.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ａは、下記の条件（Ａ１）〜（Ａ８）を満たす油脂である。 The fat and oil A used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention is a fat and oil that satisfies the following conditions (A1) to (A8).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ａは、構成脂肪酸として炭素数１２〜１４の直鎖飽和脂肪酸を１５〜４５質量％含有し、好ましくは２０〜４０質量％含有し、より好ましくは２５〜３５質量％含有する（条件（Ａ１））。 The fat A used in the production of the fat composition for baked confectionery according to the embodiment of the present invention contains 15 to 45% by mass of linear saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid, preferably 20 to 40. It contains% by mass, more preferably 25 to 35% by mass (condition (A1)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ａは、構成脂肪酸としてパルミチン酸を２０〜４５質量％含有し、好ましくは２３〜４３質量％含有し、より好ましくは２５〜４０質量％含有する（条件（Ａ２））。 The fat A used in the production of the fat composition for baked confectionery according to the embodiment of the present invention contains 20 to 45% by mass of palmitic acid as a constituent fatty acid, preferably 23 to 43% by mass, and more preferably. It contains 25 to 40% by mass (condition (A2)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ａは、構成脂肪酸としてステアリン酸を３〜２５質量％含有し、好ましくは５〜２２質量％含有し、より好ましくは６〜２０質量％含有する（条件（Ａ３））。 The fat A used in the production of the fat composition for baked confectionery according to the embodiment of the present invention contains 3 to 25% by mass of stearic acid as a constituent fatty acid, preferably 5 to 22% by mass, and more preferably. Contains 6 to 20% by mass (condition (A3)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ａは、構成脂肪酸として不飽和脂肪酸を１０〜３５質量％含有し、好ましくは１２〜３０質量％含有し、より好ましくは１５〜２５質量％含有する（条件（Ａ４））。なお、本発明において、不飽和脂肪酸は、炭素数が１６〜２４である。 The fat A used in the production of the fat composition for baked confectionery according to the embodiment of the present invention contains 10 to 35% by mass, preferably 12 to 30% by mass, of unsaturated fatty acid as a constituent fatty acid, more preferably. Contains 15 to 25% by mass (condition (A4)). In the present invention, the unsaturated fatty acid has 16 to 24 carbon atoms.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ａは、構成脂肪酸として炭素数２０以上の脂肪酸を２質量％未満含有し、好ましくは０〜１．５質量％含有し、より好ましくは０〜１質量％含有する（条件（Ａ５））。なお、本発明において、炭素数２０以上の脂肪酸は、炭素数が２０〜２４である。 The fat and oil A used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention contains less than 2% by mass, preferably 0 to 1.5% by mass, of a fatty acid having 20 or more carbon atoms as a constituent fatty acid. It is more preferably contained in an amount of 0 to 1% by mass (condition (A5)). In the present invention, the fatty acid having 20 or more carbon atoms has 20 to 24 carbon atoms.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ａは、構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量の比（パルミチン酸／ステアリン酸）が１．５〜５．０であり、好ましくは１．７〜４．０であり、より好ましくは１．８〜３．５である（条件（Ａ６））。 The fat and oil A used in the production of the fat and oil composition for baked confectionery according to the embodiment of the present invention has a ratio of the palmitic acid content (palmitic acid / stearic acid) to the stearic acid content of the constituent fatty acids of 1.5 to 5. It is .0, preferably 1.7 to 4.0, and more preferably 1.8 to 3.5 (condition (A6)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ａは、Ｃ４２〜４８ＴＡＧを４０〜６５質量％含有し、好ましくは４５〜６２質量％含有し、より好ましくは４７〜６０質量％含有する（条件（Ａ７））。
なお、本発明において、Ｃ４２〜４８ＴＡＧは、構成する脂肪酸残基の総炭素数が４２〜４８であるトリグリセリドのことである。また、トリグリセリドとは、グリセロールに３分子の脂肪酸が結合したトリアシルグリセロールのことである。また、Ｃ４２〜Ｃ４８ＴＡＧを構成する脂肪酸は、好ましくは炭素数８〜２４の脂肪酸である。
The fat and oil A used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention contains 40 to 65% by mass, preferably 45 to 62% by mass, and more preferably 47 to 48 TAG of C42 to 48TAG. Contains 60% by mass (condition (A7)).
In the present invention, C42 to 48TAG are triglycerides having a total carbon number of 42 to 48 of the constituent fatty acid residues. Further, the triglyceride is a triacylglycerol in which three molecules of fatty acid are bound to glycerol. The fatty acids constituting C42 to C48TAG are preferably fatty acids having 8 to 24 carbon atoms.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ａは、ヨウ素価が１２〜３５であり、好ましくは１５〜３２であり、より好ましくは１７〜３０である（条件（Ａ８））。 The oil and fat A used in the production of the oil and fat composition for baked confectionery according to the embodiment of the present invention has an iodine value of 12 to 35, preferably 15 to 32, and more preferably 17 to 30 (conditions). (A8)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ａは、好ましくは上記の条件（Ａ１）〜（Ａ８）に加えて、さらに下記の条件（Ａ９）〜（Ａ１０）のいずれか１つ以上を満たす油脂である。 The fats and oils A used in the production of the fats and oils composition for baked confectionery according to the embodiment of the present invention preferably have the following conditions (A9) to (A10) in addition to the above conditions (A1) to (A8). An oil or fat that satisfies any one or more of the above.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ａは、構成脂肪酸としてトランス脂肪酸を好ましくは３質量％未満含有し、より好ましくは２質量％未満含有し、さらに好ましくは１質量％未満含有する（条件（Ａ９））。 The fat A used in the production of the fat composition for baked confectionery according to the embodiment of the present invention preferably contains trans fatty acid as a constituent fatty acid in an amount of less than 3% by mass, more preferably less than 2% by mass, and further preferably. Is contained in an amount of less than 1% by mass (condition (A9)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ａは、構成脂肪酸のステアリン酸含有量に対する不飽和脂肪酸含有量の比（不飽和脂肪酸含有量／ステアリン酸含有量）が、好ましくは５．０以下であり、より好ましくは１．０〜４．０であり、さらに好ましくは１．２〜３．０である（条件（Ａ１０））。 The fat A used in the production of the fat composition for baked goods according to the embodiment of the present invention is the ratio of the unsaturated fatty acid content to the stearic acid content of the constituent fatty acids (unsaturated fatty acid content / stearic acid content). However, it is preferably 5.0 or less, more preferably 1.0 to 4.0, and even more preferably 1.2 to 3.0 (condition (A10)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ａは、上記条件を満たす限り、原料油脂として、どのような食用油脂を使用してもよい。油脂Ａの原料油脂としては、例えば、大豆油、菜種油、コーン油、綿実油、米油、ヒマワリ油、サフラワー油、胡麻油、ココアバター、シア脂、サル脂、パーム油、パーム核油、ヤシ油、牛脂、豚脂、乳脂、魚油、鯨油等の各種の植物油脂及び動物油脂、並びにこれらに水素添加、分別及びエステル交換から選択された１又は２以上の処理を施した加工油脂が挙げられる。本発明の実施の焼き菓子用油脂組成物の製造に使用される油脂Ａの原料油脂は、上記食用油脂を１種又は２種以上組み合せて使用することができる。 As the fat and oil A used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention, any edible fat and oil may be used as the raw material fat and oil as long as the above conditions are satisfied. Examples of the raw material fats and oils of fats and oils A include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, saflower oil, sesame oil, cocoa butter, shea butter, sal fat, palm oil, palm kernel oil, and palm oil. , Various vegetable fats and oils such as beef tallow, lard, milk fat, fish oil, whale oil, and animal fats and oils, and processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange. As the raw material fat and oil of the fat and oil A used for producing the fat and oil composition for baked confectionery according to the present invention, one kind or a combination of two or more kinds of the above edible fats and oils can be used.
本発明の実施の形態の焼き菓子油脂組成物の製造に使用される油脂Ａは、好ましくはエステル交換油脂であり、より好ましくはラウリン系油脂と非ラウリン系油脂とのエステル交換油脂であり、さらに好ましくはラウリン系油脂と非ラウリン系油脂とのランダムエステル交換油脂である。 The oil / fat A used in the production of the baked confectionery oil / fat composition according to the embodiment of the present invention is preferably a transesterified oil / fat, more preferably a transesterified oil / fat between a lauric-based oil / fat and a non-lauric-based oil / fat, and further. It is preferably a random transesterified fat or oil of a lauric-based fat or oil and a non-lauric-based fat or oil.
本発明でラウリン系油脂とは、油脂を構成する脂肪酸のうちラウリン酸が３０質量％以上の油脂であり、例えば、ヤシ油、パーム核油、これらを分別して得られるパーム核オレイン、パーム核ステアリン等の分別油、これらをエステル交換した油脂、及びこれらの硬化油（例えば、パーム核油の極度硬化油、パーム核オレインの極度硬化油）等が挙げられる。本実施の形態においては、これらから選ばれる１種又は２種以上を使用することができる。 In the present invention, laurin-based fats and oils are fats and oils in which lauric acid is 30% by mass or more among the fatty acids constituting the fats and oils. Examples thereof include separated oils such as coconut oil, fats and oils obtained by exchanging these with esters, and hydrogenated oils thereof (for example, extremely hydrogenated oil of palm kernel oil, extremely hydrogenated oil of palm kernel olein) and the like. In the present embodiment, one kind or two or more kinds selected from these can be used.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ａがエステル交換油脂である場合、エステル交換油脂の製造に使用されるラウリン系油脂は、好ましくはパーム核油の極度硬化油である。 When the oil / fat A used for producing the oil / fat composition for baked confectionery according to the embodiment of the present invention is a transesterified oil / fat, the lauric-based oil / fat used for producing the transesterified oil / fat is preferably an extreme amount of palm kernel oil. It is a hydrogenated oil.
本発明で非ラウリン系油脂とは、油脂を構成する脂肪酸のうち炭素数１６以上の脂肪酸が９０質量％を超える油脂である。非ラウリン系油脂の具体例は、菜種油、大豆油、コーン油、紅花油、綿実油、ヒマワリ油、ココアバター、シア脂、サル脂、パーム油等、並びにこれらに水素添加、分別及びエステル交換から選択された１又は２以上の処理を施した加工油脂である。本実施の形態においては、これらから選ばれる１種又は２種以上を混合して使用することができる。 In the present invention, the non-lauric-based fat and oil is a fat and oil in which fatty acids having 16 or more carbon atoms exceed 90% by mass among the fatty acids constituting the fat and oil. Specific examples of non-laurin oils and fats are selected from rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, sunflower oil, cocoa butter, shea butter, monkey fat, palm oil, etc., as well as hydrogenation, fractionation and ester exchange. It is a processed oil or fat that has been subjected to one or more treatments. In the present embodiment, one kind or two or more kinds selected from these can be mixed and used.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ａがエステル交換油脂である場合、エステル交換油脂の製造に使用される非ラウリン系油脂は、好ましくはパーム系油脂である。本発明でパーム系油脂は、パーム油及びパーム分別油等のパーム油の加工油脂のことである。パーム系油脂の具体例は、パーム油、パームオレイン、パームステアリン、パームスーパーオレイン、パーム中融点部（パームミッドフラクション（ＰＭＦ））、ソフトパーム、ハードステアリン等である。本実施の形態では、これらから選ばれる１種又は２種以上を混合して使用することができる。 When the fat A used for producing the fat composition for baked confectionery according to the embodiment of the present invention is a transesterified fat, the non-lauric fat used for producing the transesterified fat is preferably a palm-based fat. is there. In the present invention, the palm-based fat and oil is a processed fat and oil of palm oil such as palm oil and palm fractionated oil. Specific examples of palm-based oils and fats include palm oil, palm olein, palm stearin, palm super olein, palm mid-melting point (palm midfraction (PMF)), soft palm, hard stearin and the like. In the present embodiment, one kind or two or more kinds selected from these can be mixed and used.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ａがエステル交換油脂である場合、エステル交換油脂の製造に使用されるパーム系油脂は、好ましくはパームステアリン（ヨウ素価５〜４０、好ましくは１５〜３５）、パーム中融点部（ヨウ素価４０〜５０）である。 When the oil / fat A used for producing the oil / fat composition for baked confectionery according to the embodiment of the present invention is a transesterified oil / fat, the palm-based oil / fat used for producing the transesterified oil / fat is preferably palm stearin (iodine value). 5 to 40, preferably 15 to 35), the melting point in the palm (iodine value 40 to 50).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ａがラウリン系油脂と非ラウリン系油脂とのエステル交換油脂である場合、エステル交換反応を行う原料油脂のラウリン系油脂と非ラウリン系油脂との混合比（ラウリン系油脂：非ラウリン系油脂）は、好ましくは質量比３５：６５〜６５：３５であり、より好ましくは質量比４０：６０〜６０：４０であり、さらに好ましくは質量比４５：５５〜５５：４５である。 When the oil / fat A used for producing the oil / fat composition for baked confectionery according to the embodiment of the present invention is a transesterified oil / fat between a lauric-based oil / fat and a non-lauric-based oil / fat, the raw material oil / fat that undergoes a transesterification reaction is a lauric-based oil / fat. The mixing ratio of and non-lauric fats and oils (lauric fats and oils: non-lauric fats and oils) is preferably a mass ratio of 35: 65 to 65:35, and more preferably a mass ratio of 40:60 to 60:40. More preferably, the mass ratio is 45:55 to 55:45.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ａがラウリン系油脂と非ラウリン系油脂とのエステル交換油脂である場合、エステル交換の方法は、特に制限はなく、通常の方法により行うことができ、ナトリウムメトキシド等の合成触媒を使用した化学的エステル交換、リパーゼを触媒とした酵素的エステル交換のどちらの方法でも行うことができる。 When the oil / fat A used for producing the oil / fat composition for baked confectionery according to the embodiment of the present invention is a transesterified oil / fat between a laurin-based oil / fat and a non-laurin-based oil / fat, the method of transesterification is not particularly limited. It can be carried out by a usual method, and can be carried out by either a chemical transesterification method using a synthetic catalyst such as sodium methoxide or an enzymatic transesterification method using a lipase as a catalyst.
上記化学的エステル交換によるエステル交換反応は、位置特異性の乏しい反応であり、ランダムエステル交換反応となる。
上記化学的エステル交換は、例えば、原料油脂を十分に乾燥させ、ナトリウムメトキシドを原料油脂に対して０．１〜１質量％添加した後、減圧下、８０〜１２０℃で０．５〜１時間攪拌しながら反応を行うことができる。エステル交換反応終了後は、水洗等により触媒を除去した後、通常の食用油脂の精製工程で行われる脱色・脱臭処理を施すことができる。
The transesterification reaction by the above chemical transesterification is a reaction having poor position specificity and becomes a random transesterification reaction.
In the above chemical transesterification, for example, the raw material fat and oil are sufficiently dried, sodium methoxide is added in an amount of 0.1 to 1% by mass based on the raw material fat and oil, and then 0.5 to 1 at 80 to 120 ° C. under reduced pressure. The reaction can be carried out while stirring for a time. After the transesterification reaction is completed, the catalyst can be removed by washing with water or the like, and then the decolorization / deodorization treatment performed in the normal refining step of edible oils and fats can be performed.
上記酵素的エステル交換は、１，３位特異性の高いエステル交換反応、又は、ランダムエステル交換反応（位置特異性の乏しいエステル交換反応）のどちらでも行うことができる。１，３位特異性の高いエステル交換反応を行うことのできるリパーゼ製剤としては、リゾプスオリザエ由来及び/又はリゾプスデルマ由来（例えば、国際公開第２００９／０３１６７９号に記載）や、リゾムコールミーハイ由来の固定化リパーゼ（ノボザイムズ社製のリポザイムＴＬＩＭ、リポザイムＲＭＩＭ等）等が挙げられる。ランダムエステル交換反応を行うことのできるリパーゼ製剤としては、アルカリゲネス属由来リパーゼ（例えば、名糖産業株式会社製のリパーゼＱＬＭ、リパーゼＰＬ等）、キャンディダ属由来リパーゼ（例えば、名糖産業株式会社製のリパーゼＯＦ等）等が挙げられる。 The above enzymatic transesterification can be carried out by either a transesterification reaction having high 1,3-position specificity or a random transesterification reaction (ester transesterification reaction having poor position specificity). Lipase preparations capable of performing a transesterification reaction with high 1,3-position specificity include those derived from ribozymes orizae and / or those derived from ribozymes derma (for example, described in International Publication No. 2009/031679) and fixations derived from ribozyme call mehai. Examples thereof include chemical lipase (lipozyme TLIM manufactured by Novozymes, lipozyme RMIM, etc.). Examples of lipase preparations capable of performing a random transesterification reaction include lipases derived from the genus Alkalinegenes (for example, Lipase QLM and Lipase PL manufactured by Meito Sangyo Co., Ltd.) and lipases derived from the genus Candida (for example, manufactured by Meito Sangyo Co., Ltd.). Lipase OF, etc.) and the like.
酵素的エステル交換は、例えば、リパーゼ粉末又は固定化リパーゼを原料油脂に対して０．０２〜１０質量％、好ましくは０．０４〜５質量％添加した後、４０〜８０℃、好ましくは４０〜７０℃で０．５〜４８時間、好ましくは０．５〜２４時間攪拌しながら反応を行うことができる。エステル交換反応終了後は、濾過等により触媒を除去した後、通常の食用油脂の精製工程で行われる脱色・脱臭処理を施すことができる。 For enzymatic transesterification, for example, 0.02 to 10% by mass, preferably 0.04 to 5% by mass of lipase powder or immobilized lipase is added to the raw material fat and oil, and then 40 to 80 ° C., preferably 40 to 40 to 80 ° C. The reaction can be carried out at 70 ° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours with stirring. After the transesterification reaction is completed, the catalyst can be removed by filtration or the like, and then the decolorization / deodorization treatment performed in the normal refining step of edible oils and fats can be performed.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂が油脂Ａを５〜５０質量％含有し、好ましくは１０〜４０質量％含有し、より好ましくは１５〜３０質量％含有する。 In the oil and fat composition for baked confectionery according to the embodiment of the present invention, the oil and fat contained in the oil and fat contains 5 to 50% by mass, preferably 10 to 40% by mass, and more preferably 15 to 30% by mass. ..
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂が下記油脂Ｂを含有する。 In the oil / fat composition for baked confectionery according to the embodiment of the present invention, the oil / fat contained in the oil / fat composition contains the following oil / fat B.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｂは、下記の条件（Ｂ１）〜（Ｂ８）を満たす油脂である。 The fats and oils B used in the production of the fats and oils composition for baked confectionery according to the embodiment of the present invention are fats and oils that satisfy the following conditions (B1) to (B8).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｂは、構成脂肪酸として炭素数１２〜１４の直鎖飽和脂肪酸を１５〜４５質量％含有し、好ましくは１７〜４０質量％含有し、より好ましくは２０〜３５質量％含有する（条件（Ｂ１））。 The fat and oil B used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention contains 15 to 45% by mass of linear saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid, preferably 17 to 40%. It contains% by mass, more preferably 20 to 35% by mass (condition (B1)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｂは、構成脂肪酸としてパルミチン酸を２０〜４５質量％含有し、好ましくは２３〜４３質量％含有し、より好ましくは２５〜４０質量％含有する（条件（Ｂ２））。 The fat and oil B used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention contains 20 to 45% by mass of palmitic acid as a constituent fatty acid, preferably 23 to 43% by mass, and more preferably. It contains 25 to 40% by mass (condition (B2)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｂは、構成脂肪酸としてステアリン酸を２８〜５５質量％含有し、好ましくは３０〜５０質量％含有し、より好ましくは３０〜４５質量％含有する（条件（Ｂ３））。 The fat and oil B used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention contains 28 to 55% by mass of stearic acid as a constituent fatty acid, preferably 30 to 50% by mass, and more preferably. It contains 30 to 45% by mass (condition (B3)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｂは、構成脂肪酸として不飽和脂肪酸を５質量％未満含有し、好ましくは３質量％未満含有し、より好ましくは１質量％未満含有する（条件（Ｂ４））。 The fat and oil B used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention contains less than 5% by mass, preferably less than 3% by mass, and more preferably 1 of unsaturated fatty acids as constituent fatty acids. Contains less than% by mass (condition (B4)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｂは、構成脂肪酸として炭素数２０以上の脂肪酸を２質量％未満含有し、好ましくは０〜１．５質量％含有し、より好ましくは０〜１質量％含有する（条件（Ｂ５））。 The fat and oil B used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention contains less than 2% by mass, preferably 0 to 1.5% by mass, of a fatty acid having 20 or more carbon atoms as a constituent fatty acid. It is more preferably contained in an amount of 0 to 1% by mass (condition (B5)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｂは、構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量の比（パルミチン酸／ステアリン酸）が０．３〜３．０であり、好ましくは０．５〜２．０であり、より好ましくは０．６〜１．５である（条件（Ｂ６））。 The fat and oil B used in the production of the fat and oil composition for baked confectionery according to the embodiment of the present invention has a palmitic acid content ratio (palmitic acid / stearic acid) of 0.3 to 3 to the stearic acid content of the constituent fatty acids. It is 0.0, preferably 0.5 to 2.0, and more preferably 0.6 to 1.5 (condition (B6)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｂは、Ｃ４２〜４８ＴＡＧを４０〜６５質量％含有し、好ましくは４５〜６２質量％含有し、より好ましくは４７〜６０質量％含有する（条件（Ｂ７））。 The fat and oil B used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention contains 40 to 65% by mass, preferably 45 to 62% by mass, and more preferably 47 to 48 TAG of C42 to 48TAG. Contains 60% by mass (condition (B7)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｂは、ヨウ素価が５未満であり、好ましくは３未満であり、より好ましくは１未満である（条件（Ｂ８））。 The fat and oil B used in the production of the fat and oil composition for baked confectionery according to the embodiment of the present invention has an iodine value of less than 5, preferably less than 3, and more preferably less than 1 (condition (B8)). ).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｂは、好ましくは上記の条件（Ｂ１）〜（Ｂ８）に加えて、さらに下記の条件（Ｂ９）を満たす油脂である。 The fats and oils B used in the production of the fats and oils composition for baked confectionery according to the embodiment of the present invention are preferably fats and oils that satisfy the following conditions (B9) in addition to the above conditions (B1) to (B8). is there.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｂは、構成脂肪酸としてトランス脂肪酸を好ましくは１質量％未満含有し、より好ましくは０．５質量％未満含有し、さらに好ましくは０．３質量％未満含有する（条件（Ｂ９））。 The fat and oil B used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention preferably contains trans fatty acid as a constituent fatty acid in an amount of less than 1% by mass, more preferably less than 0.5% by mass. More preferably, it is contained in an amount of less than 0.3% by mass (condition (B9)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｂは、上記条件を満たす限り、原料油脂として、どのような食用油脂を使用してもよい。油脂Ｂの原料油脂としては、例えば、大豆油、菜種油、コーン油、綿実油、米油、ヒマワリ油、サフラワー油、胡麻油、ココアバター、シア脂、サル脂、パーム油、パーム核油、ヤシ油、牛脂、豚脂、乳脂、魚油、鯨油等の各種の植物油脂及び動物油脂、並びにこれらに水素添加、分別及びエステル交換から選択された１又は２以上の処理を施した加工油脂が挙げられる。本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｂの原料油脂は、上記食用油脂を１種又は２種以上組み合せて使用することができる。 As the fat and oil B used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention, any edible fat and oil may be used as the raw material fat and oil as long as the above conditions are satisfied. Examples of the raw material fats and oils of fats and oils B include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, saflower oil, sesame oil, cocoa butter, shea butter, sal fat, palm oil, palm kernel oil, and palm oil. , Various vegetable fats and oils such as beef tallow, lard, milk fat, fish oil, whale oil, and animal fats and oils, and processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange. As the raw material fat and oil of the fat and oil B used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention, one kind or a combination of two or more kinds of the above edible fats and oils can be used.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｂは、好ましくはエステル交換油脂であり、より好ましくはラウリン系油脂と非ラウリン系油脂とのエステル交換油脂であり、さらに好ましくはラウリン系油脂と非ラウリン系油脂とのランダムエステル交換油脂である。 The oil / fat B used in the production of the oil / fat composition for baked confectionery according to the embodiment of the present invention is preferably a transesterified oil / fat, more preferably a transesterified oil / fat of a lauric-based oil / fat and a non-lauric-based oil / fat. More preferably, it is a random transesterified fat or oil of a lauric-based fat or oil and a non-lauric-based fat or oil.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｂがラウリン系油脂と非ラウリン系油脂とのエステル交換油脂である場合、ヨウ素価を上記範囲とするために、エステル交換反応前又はエステル交換反応後に水素添加することもできる。 When the oil / fat B used in the production of the oil / fat composition for baked confectionery according to the embodiment of the present invention is a transesterified oil / fat of a lauric-based oil / fat and a non-lauric-based oil / fat, an ester is used to keep the iodine value in the above range. Hydrogenation can also be done before the transesterification reaction or after the transesterification reaction.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｂがエステル交換油脂である場合、エステル交換油脂の製造に使用されるラウリン系油脂は、好ましくはパーム核オレイン、パーム核オレインの極度硬化油である。 When the oil / fat B used in the production of the oil / fat composition for baked confectionery according to the embodiment of the present invention is a transesterified oil / fat, the lauric-based oil / fat used in the production of the transesterified oil / fat is preferably palm kernel olein or palm. It is an extremely hydrogenated oil of nuclear olein.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｂがエステル交換油脂である場合、エステル交換油脂の製造に使用される非ラウリン系油脂は、好ましくはパーム系油脂であり、より好ましくはパームステアリン（ヨウ素価５〜４０、好ましくは１５〜３５）、パームステアリンの極度硬化油である。 When the oil / fat B used in the production of the oil / fat composition for baked confectionery according to the embodiment of the present invention is a transesterified oil / fat, the non-lauric oil / fat used in the production of the transesterified oil / fat is preferably a palm oil / fat. Yes, more preferably palm stearin (iodine value 5-40, preferably 15-35), an extremely hydrogenated oil of palm stearin.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｂがラウリン系油脂と非ラウリン系油脂とのエステル交換油脂である場合、エステル交換反応を行う原料油脂のラウリン系油脂と非ラウリン系油脂との混合比（ラウリン系油脂：非ラウリン系油脂）は、好ましくは質量比３５：６５〜６５：３５であり、より好ましくは質量比４０：６０〜６０：４０であり、さらに好ましくは質量比４５：５５〜５５：４５である。 When the oil / fat B used for producing the oil / fat composition for baked confectionery according to the embodiment of the present invention is a transesterified oil / fat between a lauric-based oil / fat and a non-lauric-based oil / fat, the raw material oil / fat that undergoes a transesterification reaction is a lauric-based oil / fat. The mixing ratio of and non-lauric fats and oils (lauric fats and oils: non-lauric fats and oils) is preferably a mass ratio of 35: 65 to 65:35, and more preferably a mass ratio of 40:60 to 60:40. More preferably, the mass ratio is 45:55 to 55:45.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｂがラウリン系油脂と非ラウリン系油脂とのエステル交換油脂である場合、エステル交換の方法は、油脂Ａの場合と同様である。 When the fat and oil B used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention is a transesterified fat and oil of a lauric-based fat and oil and a non-lauric-based fat and oil, the method of transesterification is the same as that of the fat and oil A. The same is true.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｂがエステル交換油脂であって、エステル交換反応前又はエステル交換反応後に水素添加する場合、水素添加の方法は、特に制限はなく、通常の方法で行うことができる。水素添加の方法は、例えば、ニッケル触媒の下、水素圧０．０２〜０．３Ｍｐａ、１６０〜２００℃の条件にて行うことができる。 When the oil / fat B used in the production of the oil / fat composition for baked confectionery according to the embodiment of the present invention is a transesterified oil / fat and hydrogenation is performed before the transesterification reaction or after the transesterification reaction, the hydrogenation method is particularly suitable. There are no restrictions and it can be done in the usual way. The hydrogenation method can be carried out under the conditions of, for example, a nickel catalyst, a hydrogen pressure of 0.02 to 0.3 Mpa, and 160 to 200 ° C.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂が油脂Ｂを５〜３５質量％含有し、好ましくは１０〜３２質量％含有し、より好ましくは１２〜３０質量％含有する。 In the oil and fat composition for baked confectionery according to the embodiment of the present invention, the oil and fat contained in the oil and fat contains 5 to 35% by mass, preferably 10 to 32% by mass, and more preferably 12 to 30% by mass. ..
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂が下記油脂Ｃを含有する。 In the oil / fat composition for baked confectionery according to the embodiment of the present invention, the oil / fat contained in the oil / fat composition contains the following oil / fat C.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｃは、下記の条件（Ｃ１）〜（Ｃ８）を満たす油脂である。 The fats and oils C used in the production of the fats and oils composition for baked confectionery according to the embodiment of the present invention are fats and oils that satisfy the following conditions (C1) to (C8).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｃは、Ｘ３を３〜２０質量％含有し、好ましくは５〜１７質量％含有し、より好ましくは７〜１５質量％含有する（条件（Ｃ１））。なお、本発明において、Ｘ３はＸが３分子結合しているトリグリセリド（ＸＸＸ）である。また、本発明において、Ｘは炭素数１６〜１８の直鎖飽和脂肪酸である。 The fat and oil C used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention contains 3 to 20% by mass of X3, preferably 5 to 17% by mass, and more preferably 7 to 15% by mass. % (Condition (C1)). In the present invention, X3 is a triglyceride (XXX) to which three molecules of X are bound. Further, in the present invention, X is a linear saturated fatty acid having 16 to 18 carbon atoms.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｃは、Ｘ２Ｕを１５〜５５質量％含有し、好ましくは２５〜５０質量％含有し、より好ましくは３０〜４５質量％含有する（条件（Ｃ２））。なお、本発明で、Ｘ２ＵはＸが２分子、Ｕが１分子結合しているトリグリセリド（ＸＵＸ＋ＸＸＵ＋ＵＸＸ）である。また、本発明で、Ｕは炭素数１８の直鎖不飽和脂肪酸である。 The fat and oil C used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention contains X2U in an amount of 15 to 55% by mass, preferably 25 to 50% by mass, and more preferably 30 to 45% by mass. % (Condition (C2)). In the present invention, X2U is a triglyceride (XUX + XXU + UXX) in which two molecules of X and one molecule of U are bound. Further, in the present invention, U is a linear unsaturated fatty acid having 18 carbon atoms.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｃは、Ｘ２Ｕ含有量に対するＸＸＵ含有量の比（ＸＸＵ／Ｘ２Ｕ）が０．４〜０．８であり、好ましくは０．５〜０．７５であり、より好ましくは０．６〜０．７である（条件（Ｃ３））。なお、本発明で、ＸＸＵは１位と２位にＸ、３位にＵが結合しているトリグリセリド又は２位と３位にＸ、１位にＵが結合しているトリグリセリド（ＸＸＵ＋ＵＸＸ）である。 The oil / fat C used in the production of the oil / fat composition for baked confectionery according to the embodiment of the present invention has an XXU content ratio (XXU / X2U) of 0.4 to 0.8, preferably 0.4 to 0.8. It is 0.5 to 0.75, more preferably 0.6 to 0.7 (condition (C3)). In the present invention, XXU is a triglyceride in which X is bonded to the 1st and 2nd positions and U is bonded to the 3rd position, or a triglyceride (XXU + UXX) in which X is bonded to the 2nd and 3rd positions and U is bonded to the 1st position. ..
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｃは、Ｘ２Ｕ含有量に対するＸ２Ｏ含有量の比（Ｘ２Ｏ／Ｘ２Ｕ）が０．６以上であり、好ましくは０．７〜０．９であり、より好ましくは０．７５〜０．８５である（条件（Ｃ４））。なお、本発明で、Ｘ２ＯはＸが２分子、Ｏが１分子結合しているトリグリセリド（ＸＯＸ＋ＸＸＯ＋ＯＸＸ）である。また、本発明で、Ｏはオレイン酸である。 The oil / fat C used in the production of the oil / fat composition for baked confectionery according to the embodiment of the present invention has an X2O content ratio (X2O / X2U) of 0.6 or more, preferably 0.7. It is ~ 0.9, more preferably 0.75 to 0.85 (condition (C4)). In the present invention, X2O is a triglyceride (XOX + XXO + OXX) in which two molecules of X and one molecule of O are bound. Further, in the present invention, O is oleic acid.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｃは、ＸＵ２を２５〜６０質量％含有し、好ましくは２８〜５０質量％含有し、より好ましくは３３〜４５質量％含有する（条件（Ｃ５））。なお、本発明において、ＸＵ２はＸが１分子、Ｕが２分子結合しているトリグリセリド（ＵＸＵ＋ＵＵＸ＋ＸＵＵ）である。 The fat and oil C used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention contains 25 to 60% by mass of XU2, preferably 28 to 50% by mass, and more preferably 33 to 45% by mass. % (Condition (C5)). In the present invention, XU2 is a triglyceride (UXU + UUX + XUU) in which one molecule of X and two molecules of U are bound.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｃは、Ｕ３を２０質量％以下含有し、好ましくは１〜１８質量％含有し、より好ましくは５〜１５質量％含有する（条件（Ｃ６））。なお、本発明において、Ｕ３はＵが３分子結合しているトリグリセリド（ＵＵＵ）である。 The fat and oil C used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention contains U3 in an amount of 20% by mass or less, preferably 1 to 18% by mass, and more preferably 5 to 15% by mass. Contains (condition (C6)). In the present invention, U3 is a triglyceride (UUU) to which three molecules of U are bound.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｃは、構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量の比（パルミチン酸／ステアリン酸）が６．０以上であり、好ましくは７．５〜１２．０であり、より好ましくは９．０〜１１．０である（条件（Ｃ７））。 The fat C used in the production of the fat composition for baked confectionery according to the embodiment of the present invention has a palmitic acid content ratio (palmitic acid / stearic acid) of 6.0 or more to the stearic acid content of the constituent fatty acids. Yes, preferably 7.5 to 12.0, more preferably 9.0 to 11.0 (condition (C7)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｃは、構成脂肪酸として不飽和脂肪酸を３０〜７０質量％含有し、好ましくは４０〜６５質量％含有し、より好ましくは４５〜６０質量％含有する（条件（Ｃ８））。 The fat and oil C used in the production of the fat and oil composition for baked confectionery according to the embodiment of the present invention contains 30 to 70% by mass, preferably 40 to 65% by mass of unsaturated fatty acid as a constituent fatty acid, more preferably. Is contained in an amount of 45 to 60% by mass (condition (C8)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｃは、好ましくは上記の条件（Ｃ１）〜（Ｃ８）に加えて、さらに下記の条件（Ｃ９）〜（Ｃ１０）のいずれか１つ以上を満たす油脂である。 The fats and oils C used in the production of the fats and oils composition for baked confectionery according to the embodiment of the present invention preferably have the following conditions (C9) to (C10) in addition to the above conditions (C1) to (C8). An oil or fat that satisfies any one or more of the above.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｃは、構成脂肪酸としてパルミチン酸を好ましくは２５〜５５質量％含有し、より好ましくは３０〜５０質量％含有し、さらに好ましくは３５〜４５質量％含有する（条件（Ｃ９））。 The fat and oil C used in the production of the fat and oil composition for baked confectionery according to the embodiment of the present invention preferably contains palmitic acid in an amount of 25 to 55% by mass, more preferably 30 to 50% by mass, as a constituent fatty acid. More preferably, it contains 35 to 45% by mass (condition (C9)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｃは、構成脂肪酸としてステアリン酸を好ましくは１５質量％以下含有し、より好ましくは１０質量％以下含有し、さらに好ましくは１〜１０質量％含有する（条件（Ｃ１０））。 The fat and oil C used in the production of the fat and oil composition for baked confectionery according to the embodiment of the present invention preferably contains stearic acid as a constituent fatty acid in an amount of preferably 15% by mass or less, more preferably 10% by mass or less, and further preferably. Is contained in an amount of 1 to 10% by mass (condition (C10)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｃは、上記条件を満たす限り、原料油脂として、どのような食用油脂を使用してもよい。油脂Ｃの原料油脂としては、例えば、大豆油、菜種油、コーン油、綿実油、米油、ヒマワリ油、サフラワー油、胡麻油、ココアバター、シア脂、サル脂、パーム油、パーム核油、ヤシ油、牛脂、豚脂、乳脂、魚油、鯨油等の各種の植物油脂及び動物油脂、並びにこれらに水素添加、分別及びエステル交換から選択された１又は２以上の処理を施した加工油脂が挙げられる。本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｃの原料油脂は、上記食用油脂を１種又は２種以上組み合せて使用することができる。 As the fat and oil C used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention, any edible fat and oil may be used as the raw material fat and oil as long as the above conditions are satisfied. Examples of the raw material fats and oils of fats and oils C include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, saflower oil, sesame oil, cocoa butter, shea butter, sal fat, palm oil, palm kernel oil, and palm oil. , Various vegetable fats and oils such as beef tallow, lard, milk fat, fish oil, whale oil, and animal fats and oils, and processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange. As the raw material fat and oil of the fat and oil C used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention, one kind or a combination of two or more kinds of the above edible fats and oils can be used.
本発明の実施の形態の焼き菓子油脂組成物に使用される油脂Ｃは、好ましくはヨウ素価５０〜７０のパームオレインを７０質量％以上含む油脂配合物のランダムエステル交換油脂である。前記パームオレインは、ヨウ素価が５０〜７０であり、好ましくは５２〜６７であり、より好ましくは５２〜６０である。前記油脂配合物中のヨウ素価５０〜７０のパームオレインの配合量は、７０質量％以上であり、好ましくは８０質量％以上であり、より好ましくは９０質量％以上である。なお、本発明で、油脂配合物とは、エステル交換前の原料油脂の混合物のことである。また、ランダムエステル交換反応は、前記した方法で行うことができる。 The fat and oil C used in the baked confectionery fat and oil composition of the embodiment of the present invention is preferably a random transesterified fat and oil containing 70% by mass or more of palm olein having an iodine value of 50 to 70. The palm olein has an iodine value of 50 to 70, preferably 52 to 67, and more preferably 52 to 60. The blending amount of palm olein having an iodine value of 50 to 70 in the fat and oil formulation is 70% by mass or more, preferably 80% by mass or more, and more preferably 90% by mass or more. In the present invention, the fat and oil mixture is a mixture of raw material fats and oils before transesterification. Further, the random transesterification reaction can be carried out by the method described above.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂が油脂Ｃを５〜４０質量％含有し、好ましくは７〜３０質量％含有し、より好ましくは１２〜２２質量％含有する。 In the oil and fat composition for baked confectionery according to the embodiment of the present invention, the oil and fat contained in the oil and fat contains 5 to 40% by mass, preferably 7 to 30% by mass, and more preferably 12 to 22% by mass. ..
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂中の油脂Ａ、油脂Ｂ及び油脂Ｃの合計含有量が好ましくは４０〜８０質量％であり、より好ましくは４３〜７５質量％であり、さらに好ましくは４８〜７０質量％である。 In the oil / fat composition for baked confectionery according to the embodiment of the present invention, the total content of the oil / fat A, the oil / fat B and the oil / fat C in the contained oil / fat is preferably 40 to 80% by mass, more preferably 43 to 75% by mass. %, More preferably 48 to 70% by mass.
本発明の実施の形態の焼き菓子用油脂組成物が上記油脂Ａ、上記油脂Ｂ、上記油脂Ｃを前記範囲で含有すると、ザクザクした食感を有する焼き菓子が得られる。 When the oil / fat composition for baked confectionery according to the embodiment of the present invention contains the oil / fat A, the oil / fat B, and the oil / fat C in the above range, a baked confectionery having a crunchy texture can be obtained.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂が好ましくは下記油脂Ｄを含有する。 The fat and oil composition for baked confectionery according to the embodiment of the present invention preferably contains the following fat and oil D.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｄは、下記の条件（Ｄ１）〜（Ｄ８）を満たす油脂である。 The fats and oils D used in the production of the fats and oils composition for baked confectionery according to the embodiment of the present invention are fats and oils that satisfy the following conditions (D1) to (D8).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｄは、Ｘ３を好ましくは０〜１５質量％含有し、より好ましくは１〜１２質量％含有し、さらに好ましくは２〜１０質量％含有する（条件（Ｄ１））。 The fat and oil D used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention preferably contains X3 in an amount of 0 to 15% by mass, more preferably 1 to 12% by mass, and even more preferably 2. Contains 10% by mass (condition (D1)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｄは、Ｘ２Ｕを好ましくは２０〜７５質量％含有し、より好ましくは３０〜７０質量％含有し、さらに好ましくは４０〜６５質量％含有する（条件（Ｄ２））。 The fat and oil D used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention preferably contains X2U in an amount of 20 to 75% by mass, more preferably 30 to 70% by mass, and even more preferably 40. Contains ~ 65% by mass (condition (D2)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｄは、Ｘ２Ｕ含有量に対するＸＸＵ含有量の比（ＸＸＵ／Ｘ２Ｕ）が好ましくは０．０３〜０．３であり、より好ましくは０．０５〜０．２５であり、さらに好ましくは０．０７〜０．２である（条件（Ｄ３））。 The oil / fat D used in the production of the oil / fat composition for baked confectionery according to the embodiment of the present invention preferably has a ratio of XXU content to X2U content (XXU / X2U) of 0.03 to 0.3. It is more preferably 0.05 to 0.25, still more preferably 0.07 to 0.2 (condition (D3)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｄは、Ｘ２Ｕ含有量に対するＸ２Ｏ含有量の比（Ｘ２Ｏ／Ｘ２Ｕ）が好ましくは０．６以上であり、より好ましくは０．７〜０．９であり、さらに好ましくは０．７５〜０．８５である（条件（Ｄ４））。 The oil / fat D used in the production of the oil / fat composition for baked confectionery according to the embodiment of the present invention has a ratio of the X2O content to the X2U content (X2O / X2U) of preferably 0.6 or more, more preferably. It is 0.7 to 0.9, more preferably 0.75 to 0.85 (condition (D4)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｄは、ＸＵ２を好ましくは１５〜６０質量％含有し、より好ましくは２０〜５０質量％含有し、さらに好ましくは３０〜４５質量％含有する（条件（Ｄ５））。 The fat and oil D used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention preferably contains XU2 in an amount of 15 to 60% by mass, more preferably 20 to 50% by mass, and even more preferably 30. Contains ~ 45% by mass (condition (D5)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｄは、Ｕ３を好ましくは０〜１５質量％含有し、より好ましくは１〜１２質量％含有し、さらに好ましくは３〜１０質量％含有する（条件（Ｄ６））。 The fat and oil D used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention preferably contains U3 in an amount of 0 to 15% by mass, more preferably 1 to 12% by mass, and even more preferably 3. Contains 10% by mass (condition (D6)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｄは、構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量の比（パルミチン酸／ステアリン酸）が好ましくは６．０以上であり、より好ましくは７．５〜１２．０であり、さらに好ましくは９．０〜１１．０である（条件（Ｄ７））。 The oil / fat D used in the production of the oil / fat composition for baked confectionery according to the embodiment of the present invention preferably has a ratio of the palmitic acid content (palmitic acid / stearic acid) to the stearic acid content of the constituent fatty acids of 6.0. The above is more preferably 7.5 to 12.0, and even more preferably 9.0 to 11.0 (condition (D7)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｄは、構成脂肪酸として不飽和脂肪酸を好ましくは３０〜７０質量％含有し、より好ましくは４０〜６５質量％含有し、さらに好ましくは４５〜６０質量％含有する（条件（Ｄ８））。 The fat and oil D used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention preferably contains unsaturated fatty acids in an amount of 30 to 70% by mass, more preferably 40 to 65% by mass, as constituent fatty acids. , More preferably 45 to 60% by mass (condition (D8)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｄは、好ましくは上記の条件（Ｄ１）〜（Ｄ８）に加えて、さらに下記の条件（Ｄ９）〜（Ｄ１０）のいずれか１つ以上を満たす油脂である。 The fats and oils D used in the production of the fats and oils composition for baked confectionery according to the embodiment of the present invention preferably have the following conditions (D9) to (D10) in addition to the above conditions (D1) to (D8). An oil or fat that satisfies any one or more of the above.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｄは、構成脂肪酸としてパルミチン酸を好ましくは３０〜６０質量％含有し、より好ましくは３５〜５５質量％含有し、さらに好ましくは４０〜５０質量％含有する（条件（Ｄ９））。 The fat and oil D used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention preferably contains palmitic acid as a constituent fatty acid in an amount of preferably 30 to 60% by mass, more preferably 35 to 55% by mass. More preferably, it contains 40 to 50% by mass (condition (D9)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｄは、構成脂肪酸としてステアリン酸を好ましくは０〜１５質量％含有し、より好ましくは０〜１０質量％含有し、さらに好ましくは１〜１０質量％含有する（条件（Ｄ１０））。 The fat and oil D used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention preferably contains stearic acid in an amount of 0 to 15% by mass, more preferably 0 to 10% by mass, as a constituent fatty acid. More preferably, it contains 1 to 10% by mass (condition (D10)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｄは、上記条件を満たす限り、原料油脂として、どのような食用油脂を使用してもよい。油脂Ｄの原料油脂としては、例えば、大豆油、菜種油、コーン油、綿実油、米油、ヒマワリ油、サフラワー油、胡麻油、ココアバター、シア脂、サル脂、パーム油、パーム核油、ヤシ油、牛脂、豚脂、乳脂、魚油、鯨油等の各種の植物油脂及び動物油脂、並びにこれらに水素添加、分別及びエステル交換から選択された１又は２以上の処理を施した加工油脂が挙げられる。本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｄの原料油脂は、上記食用油脂を１種又は２種以上組み合せて使用することができる。 As the fat and oil D used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention, any edible fat and oil may be used as the raw material fat and oil as long as the above conditions are satisfied. Examples of the raw material fats and oils of fats and oils D include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, saflower oil, sesame oil, cocoa butter, shea butter, sal fat, palm oil, palm kernel oil, and palm oil. , Various vegetable fats and oils such as beef tallow, lard, milk fat, fish oil, whale oil, and animal fats and oils, and processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange. As the raw material fat and oil of the fat and oil D used for producing the fat and oil composition for baked confectionery according to the embodiment of the present invention, one kind or a combination of two or more kinds of the above edible fats and oils can be used.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｄは、好ましくはパーム系油脂であり、より好ましくはパーム油、パーム分別油であり、さらに好ましくはパーム油、パームオレインである。 The oil / fat D used for producing the oil / fat composition for baked confectionery according to the embodiment of the present invention is preferably palm-based oil / fat, more preferably palm oil or palm fractionated oil, and further preferably palm oil or palm. It's oil.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂が油脂Ｄを好ましくは５〜４０質量％含有し、より好ましくは６〜３５質量％含有し、さらに好ましくは７〜２８質量％含有する。 In the oil / fat composition for baked confectionery according to the embodiment of the present invention, the oil / fat contained preferably contains the oil / fat D in an amount of 5 to 40% by mass, more preferably 6 to 35% by mass, and further preferably 7 to 28% by mass. %contains.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂が好ましくは下記油脂Ｅを含有する。 The fat and oil composition for baked confectionery according to the embodiment of the present invention preferably contains the following fat and oil E.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｅは、下記の条件（Ｅ１）〜（Ｅ２）を満たす油脂である。 The fats and oils E used in the production of the fats and oils composition for baked confectionery according to the embodiment of the present invention are fats and oils that satisfy the following conditions (E1) and (E2).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｅは、２０℃で液状である（条件（Ｅ１））。 The fat and oil E used in the production of the fat and oil composition for baked confectionery according to the embodiment of the present invention is liquid at 20 ° C. (condition (E1)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｅは、構成脂肪酸として不飽和脂肪酸を７０質量％以上含有し、好ましくは８０質量％以上含有し、より好ましくは８０〜９５質量％含有する（条件（Ｅ２））。 The fat E used in the production of the fat composition for baked confectionery according to the embodiment of the present invention contains 70% by mass or more, preferably 80% by mass or more, and more preferably 80 of unsaturated fatty acids as constituent fatty acids. Contains ~ 95% by mass (condition (E2)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｅは、好ましくは上記の条件（Ｅ１）〜（Ｅ２）に加えて、さらに下記の条件（Ｅ３）を満たす油脂である。 The fats and oils E used in the production of the fats and oils composition for baked confectionery according to the embodiment of the present invention are preferably fats and oils that satisfy the following conditions (E3) in addition to the above conditions (E1) and (E2). is there.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｅは、構成脂肪酸としてトランス脂肪酸を好ましくは５質量％未満含有し、より好ましくは３質量％未満含有し、さらに好ましくは２質量％未満含有する（条件（Ｅ３））。 The fat E used in the production of the fat composition for baked confectionery according to the embodiment of the present invention preferably contains trans fatty acid as a constituent fatty acid in an amount of less than 5% by mass, more preferably less than 3% by mass, and further preferably. Is contained in an amount of less than 2% by mass (condition (E3)).
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｅの具体例は、例えば、大豆油、菜種油、コーン油、ひまわり油、紅花油、ごま油、綿実油、米油、オリーブ油、落花生油、亜麻仁油やこれらの油脂の加工油脂（エステル交換油、分別油、硬化油（水素添加油）等）等が挙げられる。本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｅは、２種以上を併用することもできる。本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂Ｅは、好ましくは、大豆油、菜種油である。 Specific examples of the oil and fat E used in the production of the oil and fat composition for baked confectionery according to the embodiment of the present invention include, for example, soybean oil, rapeseed oil, corn oil, sunflower oil, red flower oil, sesame oil, cottonseed oil, rice oil and olive oil. , Pepper oil, flaxseed oil and processed fats and oils of these fats and oils (ester exchange oil, fractionated oil, hardened oil (hydrogenated oil), etc.) and the like. Two or more kinds of fats and oils E used for producing the fats and oils composition for baked confectionery according to the embodiment of the present invention can be used in combination. The fat E used in the production of the fat composition for baked confectionery according to the embodiment of the present invention is preferably soybean oil or rapeseed oil.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂が油脂Ｅを好ましくは１０〜４０質量％含有し、より好ましくは１５〜３５質量％含有し、さらに好ましくは１７〜３０質量％含有する。 In the oil / fat composition for baked confectionery according to the embodiment of the present invention, the oil / fat contained preferably contains the oil / fat E in an amount of 10 to 40% by mass, more preferably 15 to 35% by mass, and further preferably 17 to 30% by mass. %contains.
本発明の実施の形態の焼き菓子用油脂組成物は、上記油脂Ａ〜油脂Ｅ以外の油脂を使用することもできる。上記油脂Ａ〜油脂Ｅ以外の油脂としては、乳脂、乳脂分別油等が挙げられる。 In the oil / fat composition for baked confectionery according to the embodiment of the present invention, oils / fats other than the above oils / fats A to E can also be used. Examples of the fats and oils other than the fats and oils A to E include milk fat, milk fat fractionated oil and the like.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂が構成脂肪酸としてトランス脂肪酸を好ましくは５質量％未満含有し、より好ましくは３質量％未満含有し、さらに好ましくは２質量％未満含有する。 In the oil-and-fat composition for baked confectionery according to the embodiment of the present invention, the oil-and-fat content contains trans fatty acid as a constituent fatty acid in an amount of preferably less than 5% by mass, more preferably less than 3% by mass, and further preferably 2% by mass. Contains less than.
本発明の実施の形態の焼き菓子用油脂組成物は、油脂を好ましくは７０質量％以上含有し、より好ましくは８０質量％以上含有し、さらに好ましくは９０〜９８質量％含有する。 The oil / fat composition for baked confectionery according to the embodiment of the present invention preferably contains 70% by mass or more, more preferably 80% by mass or more, and further preferably 90 to 98% by mass.
油脂の各脂肪酸含有量は、ＡＯＣＳ Ｃｅ１ｆ−９６に準じて、ガスクロマトグラフィー法で測定することができる。
油脂のＣ４２〜４８ＴＡＧ含有量は、ＡＯＣＳ Ｃｅ５−８６に準じて、ガスクロマトグラフィー法で測定することができる。
油脂のＸ３含有量、Ｘ２Ｕ含有量、Ｘ２Ｏ含有量、ＸＵ２含有量及びＵ３は、ＪＡＯＣＳ，ｖｏｌ７０，１１，１１１１−１１１４（１９９３）に準じて、ガスクロマトグラフ法で測定することができる。
Ｘ２Ｕにおける、ＸＸＵ／Ｘ２Ｕは、Ｊ．Ｈｉｇｈ Ｒｅｓｏｌ．Ｃｈｒｏｍａｔｏｇｒ．，１８，１０５−１０７（１９９５）に準じて、銀イオンカラム−ＨＰＬＣ法で測定することができる。
油脂のヨウ素価は、「基準油脂分析試験法（社団法人日本油化学会編）」の「２．３．４．１−１９９６ ヨウ素価（ウィイス−シクロヘキサン法）」に準じて測定することができる。
The fatty acid content of each fat and oil can be measured by a gas chromatography method according to AOCS Ce1f-96.
The C42-48TAG content of fats and oils can be measured by gas chromatography according to AOCS Ce5-86.
The X3 content, X2U content, X2O content, XU2 content and U3 of fats and oils can be measured by gas chromatography according to JAOCS, vol70, 11, 1111-1114 (1993).
In X2U, XXU / X2U refers to J. High Resol. Chromatogr. , 18, 105-107 (1995), and can be measured by a silver ion column-HPLC method.
The iodine value of fats and oils can be measured according to "2.3.4.1-1996 iodine value (Wiiss-cyclohexane method)" of "Standard fats and oils analysis test method (edited by Japan Oil Chemists'Society)". ..
本発明の実施の形態の焼き菓子用油脂組成物は、水分を好ましくは２０質量％以下含有し、より好ましくは８．５質量％以下含有し、さらに好ましくは１〜７質量％含有する。
なお、焼き菓子用油脂組成物の水分とは、焼き菓子用油脂組成物に含まれる水分の全てを合わせた全水分のことである。従って、焼き菓子用油脂組成物の水分には、配合される水の他に、バター等の水分を含有する原料に含まれる水分も含む。例えば、焼き菓子用油脂組成物が水を１０質量％、水分が１６質量％のバターを１０質量％含有する場合、焼き菓子用油脂組成物の水分は１１．６質量％になる。
また、焼き菓子用油脂組成物の水分含有量は、常法（乾燥減量法等）で測定することができる。
The oil / fat composition for baked confectionery according to the embodiment of the present invention preferably contains 20% by mass or less of water, more preferably 8.5% by mass or less, and further preferably 1 to 7% by mass.
The water content of the oil-and-fat composition for baked confectionery is the total water content of all the water contained in the oil-and-fat composition for baked confectionery. Therefore, the water content of the oil / fat composition for baked confectionery includes not only the water to be blended but also the water content contained in the water-containing raw material such as butter. For example, when the oil / fat composition for baked confectionery contains 10% by mass of water and 10% by mass of butter having a water content of 16% by mass, the oil / fat composition for baked confectionery has a water content of 11.6% by mass.
Further, the water content of the oil / fat composition for baked confectionery can be measured by a conventional method (dry weight loss method or the like).
本発明の実施の形態の焼き菓子用油脂組成物は、水、油脂以外に、通常焼き菓子用油脂の製造に使用される原料を配合することができる。具体的には、バター、全脂粉乳、脱脂粉乳及び乳清蛋白等の乳製品、砂糖、乳糖及び液糖等の糖類、糖アルコール類、ステビア及びアスパルテーム等の甘味料、乳化剤、増粘安定剤、食塩及び塩化カリウム等の塩味剤、酢酸、乳酸及びグルコン酸等の酸味料、β−カロテン、カラメル及び紅麹色素等の着色料、トコフェロール、茶抽出物（カテキン等）及びルチンなどの酸化防止剤、小麦蛋白及び大豆蛋白等の植物蛋白、卵、卵加工品、香料、調味料、ｐＨ調整剤、食品保存料、果実、果汁、コーヒー、ナッツペースト、香辛料、カカオマス、ココアパウダー、穀類、豆類、野菜類、肉類及び魚介類等の食品素材若しくは食品添加物を本発明の実施の形態の焼き菓子用油脂組成物に配合することができる。 In addition to water and fats and oils, the oil and fat composition for baked confectionery according to the embodiment of the present invention can contain raw materials usually used for producing fats and oils for baked confectionery. Specifically, dairy products such as butter, full-fat milk powder, defatted milk powder and milky protein, sugars such as sugar, lactose and liquid sugar, sugar alcohols, sweeteners such as stevia and aspartame, emulsifiers and thickening stabilizers. , Salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, coloring agents such as β-carotene, caramel and red koji pigment, antioxidants such as tocopherol, tea extract (catechin etc.) and rutin Agents, plant proteins such as wheat protein and soybean protein, eggs, processed egg products, fragrances, seasonings, pH adjusters, food preservatives, fruits, fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, grains, beans , Vegetables, meats, seafood and other food materials or food additives can be added to the oil and fat composition for baked confectionery according to the embodiment of the present invention.
本発明の実施の形態の焼き菓子用油脂組成物は、水相を有する乳化物（マーガリン、ファットスプレッド）又は水相を有さないショートニングである。本発明の実施の形態の焼き菓子用油脂組成物が水相を有する乳化物の場合、好ましくは油中水型乳化物である。 The oil / fat composition for baked confectionery according to the embodiment of the present invention is an emulsion having an aqueous phase (margarine, fat spread) or shortening having no aqueous phase. When the oil / fat composition for baked confectionery according to the embodiment of the present invention is an emulsion having an aqueous phase, it is preferably a water-in-oil emulsion.
本発明の実施の形態の焼き菓子用油脂組成物の製造方法は、特に制限されるものではなく、公知のマーガリン、ファットスプレッド又はショートニングの製造条件及び製造方法を適用できる。具体的には、焼き菓子用油脂組成物は、配合する油溶成分を混合溶解することで製造できる。また、焼き菓子用油脂組成物に可塑性を付与する場合は、焼き菓子用油脂組成物は、配合する油溶成分を混合溶解した油相を、必要に応じて、調製した水相と混合乳化した後、冷却し、結晶化させる工程により製造できる。冷却、結晶化の工程では、焼き菓子用油脂組成物は、好ましくは冷却可塑化される。冷却条件は、好ましくは−０．５℃／分以上、より好ましくは−５℃／分以上である。この際、冷却は、徐冷却より急冷却の方が好ましい。また、油相の調製後又は混合乳化後、焼き菓子用油脂組成物は、好ましくは殺菌処理される。殺菌方法としては、タンクでのバッチ式や、プレート型熱交換機、掻き取り式熱交換機を用いた連続式が挙げられる。冷却する機器としては、密閉型連続式チューブ冷却機、例えば、ボテーター、コンビネーター、パーフェクターなどのマーガリン製造機や、プレート型熱交換機などが挙げられる。また、冷却する機器としては、開放型のダイアクーラーとコンプレクターとの組み合わせも挙げられる。 The method for producing the oil and fat composition for baked confectionery according to the embodiment of the present invention is not particularly limited, and known production conditions and methods for margarine, fat spread or shortening can be applied. Specifically, the oil / fat composition for baked confectionery can be produced by mixing and dissolving the oil-soluble components to be blended. When plasticity is imparted to the oil / fat composition for baked confectionery, the oil / fat composition for baked confectionery is obtained by mixing and emulsifying the oil phase in which the oil-soluble components to be blended are mixed and dissolved with the prepared aqueous phase, if necessary. After that, it can be produced by a step of cooling and crystallizing. In the steps of cooling and crystallization, the oil and fat composition for baked confectionery is preferably cooled and plasticized. The cooling conditions are preferably −0.5 ° C./min or higher, more preferably −5 ° C./min or higher. At this time, rapid cooling is preferable to slow cooling. Further, after the oil phase is prepared or after the mixed emulsification, the oil / fat composition for baked confectionery is preferably sterilized. Examples of the sterilization method include a batch type in a tank, a plate type heat exchanger, and a continuous type using a scraping type heat exchanger. Examples of the cooling device include a closed continuous tube cooler, for example, a margarine making machine such as a botator, a combinator, and a perfector, and a plate type heat exchanger. Further, as the cooling device, a combination of an open type diacooler and a compactor can be mentioned.
本発明の実施の形態の焼き菓子用油脂組成物は、２種以上の焼き菓子用油脂組成物を別々に調製した後、調製した２種以上の焼き菓子用油脂組成物を混合することで製造することもできる。 The oil and fat composition for baked confectionery according to the embodiment of the present invention is produced by separately preparing two or more kinds of oil and fat compositions for baked confectionery and then mixing the prepared two or more kinds of oil and fat composition for baked confectionery. You can also do it.
本発明の実施の形態の焼き菓子用油脂組成物は、好ましくは可塑化される。すなわち、本発明の実施の形態の焼き菓子用油脂組成物は、好ましくは可塑性油脂組成物である。 The oil and fat composition for baked confectionery according to the embodiment of the present invention is preferably plasticized. That is, the oil / fat composition for baked confectionery according to the embodiment of the present invention is preferably a plastic oil / fat composition.
本発明の実施の形態の焼き菓子用油脂組成物は、好ましくは焼き菓子練り込み用油脂組成物である。なお、本発明で焼き菓子練り込み用油脂組成物とは、後述する焼き菓子用生地への練り込み用油脂のことである。 The oil / fat composition for baked confectionery according to the embodiment of the present invention is preferably an oil / fat composition for kneading baked confectionery. In the present invention, the fat and oil composition for kneading baked confectionery is the fat and oil for kneading into the dough for baked confectionery, which will be described later.
本発明の実施の形態の焼き菓子用油脂組成物は、好ましくはタルト用油脂組成物である。
なお、本発明でタルトとは、穀粉、油脂、砂糖、卵等を原料として調製した生地（焼成前生地）を型（タルト型）にしき込んで焼成した皿状の形状をした焼成食品のことである。
The oil / fat composition for baked confectionery according to the embodiment of the present invention is preferably an oil / fat composition for tart.
In the present invention, the tart is a dish-shaped baked food in which a dough (pre-baked dough) prepared from flour, fat, sugar, eggs, etc. is poured into a mold (tart mold) and baked. is there.
本発明の実施の形態の焼き菓子用生地は、本発明の実施の形態の焼き菓子用油脂組成物を使用して得られる。本発明の実施の形態の焼き菓子用生地は、好ましくは本発明の実施の形態の焼き菓子用油脂組成物が練り込まれている。
なお、本発明で焼き菓子用生地は、穀粉、油脂、砂糖、卵、食塩等の原料を混ぜることで得られる焼き菓子を製造するための焼成前の生地のことである。また、本発明で穀粉とは、穀物を挽いて粉状にしたもののことである。穀粉の具体例は、小麦粉（強力粉、中力粉、薄力粉等）、大麦粉、米粉、とうもろこし粉、ライ麦粉、そば粉、大豆粉等である。
The baked confectionery dough according to the embodiment of the present invention can be obtained by using the baked confectionery oil / fat composition according to the embodiment of the present invention. The baked confectionery dough according to the embodiment of the present invention is preferably kneaded with the oil and fat composition for baked confectionery according to the embodiment of the present invention.
The dough for baked confectionery in the present invention is a dough before baking for producing a baked confectionery obtained by mixing raw materials such as flour, fat, sugar, egg, and salt. Further, in the present invention, the grain flour is a grain obtained by grinding the grain into a powder. Specific examples of the flour are wheat flour (strong flour, medium-strength flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, and the like.
本発明の実施の形態の焼き菓子用生地に配合される穀粉は、好ましくは小麦粉である。本発明の実施の形態の焼き菓子用生地に配合される穀粉は、小麦粉を好ましくは５０〜１００質量％含有し、より好ましくは７０〜１００質量％含有し、さらに好ましくは９０〜１００質量％含有する。 The flour blended in the baked confectionery dough according to the embodiment of the present invention is preferably wheat flour. The flour blended in the baked confectionery dough according to the embodiment of the present invention preferably contains wheat flour in an amount of 50 to 100% by mass, more preferably 70 to 100% by mass, and even more preferably 90 to 100% by mass. To do.
本発明の実施の形態の焼き菓子用生地は、焼き菓子用生地に配合される穀粉１００質量部に対して、本発明の実施の形態の焼き菓子用油脂組成物が、好ましくは３０〜８０質量部配合され、より好ましくは３５〜７５質量部配合され、さらに好ましくは４０〜７０質量部配合され、最も好ましくは５０〜７０質量部配合される。 In the baked confectionery dough according to the embodiment of the present invention, the baked confectionery oil / fat composition according to the embodiment of the present invention preferably has a mass of 30 to 80 parts by mass with respect to 100 parts by mass of the flour blended in the baked confectionery dough. It is blended in parts, more preferably 35 to 75 parts by mass, further preferably 40 to 70 parts by mass, and most preferably 50 to 70 parts by mass.
本発明の実施の形態の焼き菓子用生地は、好ましくはタルト用生地、クッキー用生地であり、より好ましくはタルト生地である。タルト用生地は、一般的なタルト用生地として知られているクッキー生地、パイ生地のどちらでも良いが、好ましくはクッキー生地である。
なお、本発明でタルト用生地は、穀粉、油脂、砂糖、卵、食塩等の原料を混ぜることで得られるタルトを製造するための焼成前の生地のことである。また、本発明でクッキー用生地は、穀粉、油脂、砂糖、卵、食塩等の原料を混ぜることで得られるクッキーを製造するための焼成前の生地のことである。
The baked confectionery dough according to the embodiment of the present invention is preferably a tart dough, a cookie dough, and more preferably a tart dough. The tart dough may be either a cookie dough or a pie dough known as a general tart dough, but is preferably a cookie dough.
In the present invention, the tart dough is a dough before baking for producing a tart obtained by mixing raw materials such as flour, fat, sugar, egg, and salt. Further, in the present invention, the cookie dough is a dough before baking for producing a cookie obtained by mixing raw materials such as flour, fat, sugar, egg, and salt.
本発明の実施の形態の焼き菓子用生地は、本発明の実施の形態の焼き菓子用油脂組成物、穀粉以外の原料として、通常、焼き菓子用生地に配合される原料を通常量配合することができる。焼き菓子用生地に配合される原料の具体例は、食塩、砂糖（上白糖、グラニュー糖、粉糖）等の糖類・糖アルコール類、卵（全卵、卵黄、卵白）、本発明の実施の形態の焼き菓子用油脂組成物以外の油脂（バター、マーガリン、ショートニング等）、アーモンドパウダー等の粉末ナッツ類、ココア等である。 The dough for baked confectionery according to the embodiment of the present invention is usually mixed with a normal amount of the raw material to be blended in the dough for baked confectionery as a raw material other than the oil and fat composition for baked confectionery and the flour of the embodiment of the present invention. Can be done. Specific examples of the raw materials to be blended in the dough for baked confectionery include sugars / sugar alcohols such as salt and sugar (white sugar, granulated sugar, powdered sugar), eggs (whole egg, egg yolk, egg white), and implementation of the present invention. Oils and fats (butter, margarine, shortening, etc.) other than the oil and fat composition for baked confectionery in the form, powdered nuts such as almond powder, cocoa and the like.
本発明の実施の形態の焼き菓子用生地の製造方法は、特に制限されるものではなく、公知の焼き菓子用生地の製造条件及び製造方法を適用できる。 The method for producing the baked confectionery dough according to the embodiment of the present invention is not particularly limited, and known manufacturing conditions and manufacturing methods for the baked confectionery dough can be applied.
本発明の実施の形態の焼き菓子用生地がタルト用生地である場合は、例えば、かき混ぜた油脂に、砂糖を加えてすり混ぜた後、卵、穀粉の順に加えて混ぜることで製造することができる。調製したタルト用生地は、一定量に分割して型（タルト型等）に充填した後、型より一回り小さい押し型を押し当てることで、型にしき込まれる。型にしき込まれたタルト用生地は、必要に応じて、底面にフォーク等で穴を開けることもできる。 When the dough for baked confectionery according to the embodiment of the present invention is a dough for tart, for example, it can be produced by adding sugar to agitated fat and oil, stirring the dough, and then adding eggs and flour in this order and mixing them. .. The prepared tart dough is divided into a certain amount, filled in a mold (tart mold, etc.), and then pressed into a mold that is one size smaller than the mold. If necessary, the tart dough that has been squeezed into the mold can be pierced with a fork or the like on the bottom surface.
本発明の実施の形態の焼き菓子は、本発明の実施の形態の焼き菓子用生地を焼成することで得られる。 The baked confectionery according to the embodiment of the present invention can be obtained by baking the baked confectionery dough according to the embodiment of the present invention.
本発明の実施の形態の焼き菓子の具体例は、ビスケット、クッキー、クラッカー、乾パン、プレッツェル、カットパン、ウェハース、サブレ、ラングドシャ、マカロン、タルト等である。本発明の実施の形態の焼き菓子は、好ましくはタルト、クッキーであり、より好ましくはタルトである。 Specific examples of the baked confectionery according to the embodiment of the present invention are biscuits, cookies, crackers, dry breads, pretzels, cut breads, wafers, sables, cat tongues, macaroons, tarts and the like. The baked confectionery according to the embodiment of the present invention is preferably a tart, a cookie, and more preferably a tart.
本発明の実施の形態の焼き菓子用生地の焼成方法（本発明の実施の形態の焼き菓子の製造方法）は、特に制限されるものではなく、従来公知の焼き菓子用生地の焼成方法と同様の方法により焼成することができる。焼成方法の具体例は、オーブン加熱、直焼き、高周波加熱（電子レンジ加熱）等である。
本発明の実施の形態の焼き菓子用生地の焼成方法は、好ましくはオーブン加熱である。オーブン加熱は、加熱温度が好ましくは１６０〜１８０℃であり、加熱時間が好ましくは２０〜４０分間である。
The method for baking the baked confectionery dough according to the embodiment of the present invention (the method for producing the baked confectionery according to the embodiment of the present invention) is not particularly limited, and is the same as the conventionally known baking method for baked confectionery dough. It can be fired by the method of. Specific examples of the baking method include oven heating, direct baking, high frequency heating (microwave oven heating), and the like.
The baking method of the baked confectionery dough according to the embodiment of the present invention is preferably oven heating. The oven heating preferably has a heating temperature of 160 to 180 ° C. and a heating time of preferably 20 to 40 minutes.
本発明の実施の形態の焼き菓子がタルトの場合、タルト用生地の焼成は、型にしき込まれたタルト用生地のみを焼成する方法と、型にしき込まれたタルト用生地に食材をつめてタルト用生地と食材を一緒に焼成する方法に分けられるが、タルト用生地の焼成は、どちらの方法で行ってもよい。タルト用生地の焼成が型にしき込まれたタルト用生地のみを焼成する場合、重石をのせて焼成することもできる。タルト用生地の焼成は、好ましくは型にしき込まれたタルト用生地のみを焼成し、より好ましくは重石をのせずに型にしき込まれたタルト用生地のみを焼成する。なお、以下、型にしき込まれたタルト用生地のみを焼成する方法は、空焼きとも言う。また、型にしき込まれたタルト用生地に食材をつめてタルト用生地と食材を一緒に焼成する方法の場合、焼成後にタルト食品が得られる。 When the baked confectionery according to the embodiment of the present invention is a tart, the tart dough can be baked either by baking only the tart dough that has been molded into the mold, or by filling the tart dough that has been molded into the mold with ingredients. It can be divided into a method of baking the dough and the ingredients together, and the tart dough may be baked by either method. When baking only the tart dough that has been baked into the mold, it is also possible to put a weight on it and bake it. In the baking of the tart dough, it is preferable to bake only the tart dough that has been molded into the mold, and more preferably only the tart dough that has been baked into the mold without placing weights. Hereinafter, the method of baking only the tart dough that has been squeezed into the mold is also referred to as dry baking. Further, in the case of the method of filling the tart dough into a mold and baking the tart dough and the ingredients together, the tart food can be obtained after baking.
本発明の実施の形態の焼き菓子は、ザクザクした食感を有する。 The baked confectionery according to the embodiment of the present invention has a crunchy texture.
本発明の実施の形態の複合食品は、本発明の実施の形態の焼き菓子と食材を組み合わせることで得られる。 The complex food according to the embodiment of the present invention can be obtained by combining the baked confectionery according to the embodiment of the present invention and the food material.
本発明の実施の形態の複合食品は、好ましくはタルト食品である。なお、本発明でタルト食品は、タルトに食材をつめたもののことである。タルト食品の具体例は、タルト菓子、キッシュ等である。 The complex food of the embodiment of the present invention is preferably a tart food. In the present invention, the tart food is a tart filled with foodstuffs. Specific examples of tart foods are tart confectionery, quiche and the like.
本発明の実施の形態の複合食品において、本発明の実施の形態の焼き菓子と食材を組み合わせる方法は、従来公知の方法で焼き菓子と食材を組み合わせることができる。本発明の実施の形態の複合食品は、具体的には、焼き菓子に食材をつめることで製造することができる。また、複合食品がタルト食品である場合は、前記したように、型にしき込まれたタルト用生地に食材をつめてタルト用生地と食材を一緒に焼成することでも製造することができる。 In the complex food of the embodiment of the present invention, the method of combining the baked confectionery and the foodstuff of the embodiment of the present invention can combine the baked confectionery and the foodstuff by a conventionally known method. Specifically, the complex food according to the embodiment of the present invention can be produced by filling baked confectionery with ingredients. When the complex food is a tart food, it can also be produced by filling the tart dough into a mold with the ingredients and baking the tart dough and the ingredients together, as described above.
本発明の実施の形態の複合食品の製造に使用される食材は、特に制限されることなく、通常タルト食品の製造に使用される食材を使用することができる。本発明の実施の形態の複合食品の製造に使用される食材の具体例は、果物、ジャム、チーズ、カスタードクリーム、チョコレート、生クリーム、ホイップクリーム、バタークリーム、各種アパレイユ、クレーム・ダマンド、クレーム・フランジパーヌ、ガナッシュ、ムース、ナッツ類、野菜、卵、肉、ハム、ベーコン等が挙げられる。 The foodstuff used for producing the complex food according to the embodiment of the present invention is not particularly limited, and the foodstuff usually used for producing the tart food can be used. Specific examples of the ingredients used in the production of the complex food according to the embodiment of the present invention include fruits, jams, cheeses, custard creams, chocolates, creams, whipped creams, butter creams, various apparel, creme damands, creme damands. Examples include frangipane, ganache, mousse, nuts, vegetables, eggs, meat, ham and bacon.
次に実施例により本発明を説明するが、本発明はこれらの実施例により限定されるものではない。
油脂の各脂肪酸含有量は、ＡＯＣＳ Ｃｅ１ｆ−９６に準じて、ガスクロマトグラフィー法で測定した。
油脂のＣ４２〜４８ＴＡＧ含有量は、ＡＯＣＳ Ｃｅ５−８６に準じて、ガスクロマトグラフィー法で測定した。
油脂のＸ３含有量、Ｘ２Ｕ含有量、Ｘ２Ｏ含有量、ＸＵ２含有量及びＵ３は、ＪＡＯＣＳ，ｖｏｌ７０，１１，１１１１−１１１４（１９９３）に準じて、ガスクロマトグラフ法で測定した。
Ｘ２Ｕにおける、ＸＸＵ／Ｘ２Ｕは、Ｊ．Ｈｉｇｈ Ｒｅｓｏｌ．Ｃｈｒｏｍａｔｏｇｒ．，１８，１０５−１０７（１９９５）に準じて、銀イオンカラム−ＨＰＬＣ法で測定した。
油脂のヨウ素価は、「基準油脂分析試験法（社団法人日本油化学会編）」の「２．３．４．１−１９９６ ヨウ素価（ウィイス−シクロヘキサン法）」に準じて測定した。
Next, the present invention will be described with reference to Examples, but the present invention is not limited to these Examples.
The fatty acid content of each fat and oil was measured by a gas chromatography method according to AOCS Ce1f-96.
The C42-48TAG content of fats and oils was measured by gas chromatography according to AOCS Ce5-86.
The X3 content, X2U content, X2O content, XU2 content and U3 of fats and oils were measured by gas chromatography according to JAOCS, vol70, 11, 1111-1114 (1993).
In X2U, XXU / X2U refers to J. High Resol. Chromatogr. , 18, 105-107 (1995), and measured by a silver ion column-HPLC method.
The iodine value of fats and oils was measured according to "2.3.4.1-1996 iodine value (Wiiss-cyclohexane method)" of "Standard fats and oils analysis test method (edited by Japan Oil Chemists'Society)".
〔油脂Ａ１の製造〕
パームステアリン（ヨウ素価：３２、炭素数１６以上脂肪酸含有量：９８．４質量％）１５質量部とパーム中融点部（ヨウ素価：４５、炭素数１６以上脂肪酸含有量：９８．８質量％）３５質量部とパーム核油の極度硬化油（ラウリン酸含有量：４８．４質量％）５０質量部を混合した。得られた混合油を、ランダムエステル交換反応を行うことにより、油脂Ａ１（炭素数１２〜１４の直鎖飽和脂肪酸含有量：３０．６質量％、ラウリン酸含有量：２２．１質量％、パルミチン酸含有量：３１．２質量％、ステアリン酸含有量：１３．１質量％、不飽和脂肪酸含有量：２０．６質量％、炭素数２０以上の脂肪酸含有量：０．５質量％、パルミチン酸／ステアリン酸：２．３９、不飽和脂肪酸／ステアリン酸：１．５８、トランス脂肪酸含有量：０．２質量％、Ｃ４２〜４８ＴＡＧ含有量：５４．４質量％、ヨウ素価：２３）を得た。
エステル交換反応は、常法に従い、原料油脂を十分に乾燥させ、ナトリウムメトキシドを原料油脂に対して０．２質量％添加した後、減圧下、１２０℃で０．５時間攪拌しながら反応を行った。エステル交換反応は５０質量％のクエン酸水溶液を添加して中和することで終了させた。エステル交換反応を終了させた後、等量の熱湯で３回洗浄して脱水乾燥し、常法により脱色、脱臭することでエステル交換油脂を得た。
[Manufacturing of fats and oils A1]
Palm stea (iodine value: 32, fatty acid content of 16 or more carbon atoms: 98.4% by mass) 15 parts by mass and melting point in palm (iodine value: 45, fatty acid content of 16 or more carbon atoms: 98.8% by mass) 35 parts by mass and 50 parts by mass of extremely hydrogenated palm oil (lauric acid content: 48.4% by mass) were mixed. The obtained mixed oil was subjected to a random ester exchange reaction to carry out a random ester exchange reaction to carry out a fat and oil A1 (linear saturated fatty acid content of 12 to 14 carbon atoms: 30.6% by mass, lauric acid content: 22.1% by mass, palmitin). Acid content: 31.2% by mass, stearic acid content: 13.1% by mass, unsaturated fatty acid content: 20.6% by mass, fatty acid content of 20 or more carbon atoms: 0.5% by mass, palmitic acid / Stearic acid: 2.39, unsaturated fatty acid / stearic acid: 1.58, trans fatty acid content: 0.2% by mass, C42-48TAG content: 54.4% by mass, iodine value: 23) ..
In the transesterification reaction, the raw material fats and oils are sufficiently dried according to a conventional method, 0.2% by mass of sodium methoxide is added to the raw material fats and oils, and then the reaction is carried out under reduced pressure at 120 ° C. for 0.5 hours with stirring. went. The transesterification reaction was completed by adding a 50% by mass aqueous citric acid solution to neutralize the mixture. After the transesterification reaction was completed, the mixture was washed three times with an equal amount of boiling water, dehydrated and dried, and decolorized and deodorized by a conventional method to obtain a transesterified oil and fat.
〔油脂Ｂ１の製造〕
パーム核オレイン（ラウリン酸含量：４２．６質量％）５０質量部とパームステアリン（ヨウ素価：３２、炭素数１６以上脂肪酸含有量：９８．４質量％）５０質量部とを混合した。得られた混合油を、ランダムエステル交換反応を行った後、ヨウ素価が２以下になるまで水素添加を行うことにより、油脂Ｂ１（炭素数１２〜１４の直鎖飽和脂肪酸含有量：２７．４質量％、ラウリン酸含有量：２０．３質量％、パルミチン酸含有量：３３．５質量％、ステアリン酸含有量：３４．９質量％、不飽和脂肪酸含有量：０．３質量％、炭素数２０以上の脂肪酸含有量：０．６質量％、パルミチン酸／ステアリン酸：０．９６、不飽和脂肪酸／ステアリン酸：０．０１、トランス脂肪酸含有量：０質量％、Ｃ４２〜４８ＴＡＧ含有量：５４．４質量％、ヨウ素価：１未満）を得た。
エステル交換反応は、油脂Ａ１と同様の方法で行った。
水素添加反応は、ニッケル触媒を用いて１６０〜２００℃にて、ヨウ素価が２以下になるまで行った。水素添加反応が終了後、ニッケル触媒をろ過により除去し、脱色、脱臭を行うことで、極度硬化油を得た。
[Manufacturing of fats and oils B1]
50 parts by mass of palm nucleus olein (lauric acid content: 42.6% by mass) and 50 parts by mass of palm stear (iodine value: 32, fatty acid content of 16 or more carbon atoms: 98.4% by mass) were mixed. The obtained mixed oil was subjected to a random ester exchange reaction and then hydrogenated until the iodine value became 2 or less. As a result, fat and oil B1 (a linear saturated fatty acid content having 12 to 14 carbon atoms: 27.4) was added. Mass%, lauric acid content: 20.3 mass%, palmitic acid content: 33.5 mass%, stearic acid content: 34.9 mass%, unsaturated fatty acid content: 0.3 mass%, carbon number Fatty acid content of 20 or more: 0.6% by mass, palmitic acid / stearic acid: 0.96, unsaturated fatty acid / stearic acid: 0.01, trans fatty acid content: 0% by mass, C42-48TAG content: 54 .4% by mass, iodine value: less than 1) was obtained.
The transesterification reaction was carried out in the same manner as for fats and oils A1.
The hydrogenation reaction was carried out at 160 to 200 ° C. using a nickel catalyst until the iodine value became 2 or less. After the hydrogenation reaction was completed, the nickel catalyst was removed by filtration, and the oil was decolorized and deodorized to obtain an extremely hydrogenated oil.
〔油脂Ｃ１の製造〕
パームオレイン（ヨウ素価：５６）を、ランダムエステル交換反応を行うことにより、油脂Ｃ１（Ｘ３含有量：１１．３質量％、Ｘ２Ｕ含有量：３７．６質量％、ＸＸＵ／Ｘ２Ｕ：０．６６７、Ｘ２Ｏ／Ｘ２Ｕ：０．８０９、ＸＵ２含有量：３７．５質量％、Ｕ３含有量：１１．９質量％、パルミチン酸／ステアリン酸：９．８７８、不飽和脂肪酸含有量：５３．３質量％、パルミチン酸含有量：４０．５質量％、ステアリン酸含有量：４．１質量％、トランス脂肪酸含有量：０．１質量％）を得た。
エステル交換反応は、油脂Ａ１と同様の方法で行った。
[Manufacturing of fats and oils C1]
By performing a random transesterification reaction on palmolein (iodine value: 56), fats and oils C1 (X3 content: 11.3% by mass, X2U content: 37.6% by mass, XXU / X2U: 0.667, X2O / X2U: 0.809, XU2 content: 37.5% by mass, U3 content: 11.9% by mass, palmitic acid / stearic acid: 9.878, unsaturated fatty acid content: 53.3% by mass, Palmitic acid content: 40.5% by mass, stearic acid content: 4.1% by mass, trans fatty acid content: 0.1% by mass) was obtained.
The transesterification reaction was carried out in the same manner as for fats and oils A1.
〔油脂Ｄ１〕
パーム油（ヨウ素価：５１）を油脂Ｄ１（Ｘ３含有量：７．３質量％、Ｘ２Ｕ含有量：４８．９質量％、ＸＸＵ／Ｘ２Ｕ：０．１１６、Ｘ２Ｏ／Ｘ２Ｕ：０．７９６、ＸＵ２含有量：３６．９質量％、Ｕ３含有量：５．２質量％、パルミチン酸／ステアリン酸：９．８４４、不飽和脂肪酸含有量：４９．２質量％、パルミチン酸含有量：４４．３質量％、ステアリン酸含有量：４．５質量％、トランス脂肪酸含有量：０．３質量％）とした。
[Fat D1]
Palm oil (iodine value: 51) containing fat D1 (X3 content: 7.3% by mass, X2U content: 48.9% by mass, XXU / X2U: 0.116, X2O / X2U: 0.796, XU2 Amount: 36.9% by mass, U3 content: 5.2% by mass, palmitic acid / stearic acid: 9.844, unsaturated fatty acid content: 49.2% by mass, palmitic acid content: 44.3% by mass , Stearic acid content: 4.5% by mass, trans fatty acid content: 0.3% by mass).
〔油脂Ｄ２〕
パーム中融点部（ヨウ素価：４５）を油脂Ｄ２（Ｘ３含有量：２．２質量％、Ｘ２Ｕ含有量：７１．９質量％、ＸＸＵ／Ｘ２Ｕ：０．１０８、Ｘ２Ｏ／Ｘ２Ｕ：０．８５８、ＸＵ２含有量：２１．５質量％、Ｕ３含有量：２．７質量％、パルミチン酸／ステアリン酸：９．８１６、不飽和脂肪酸含有量：４５．３質量％、パルミチン酸含有量：４８．１質量％、ステアリン酸含有量：４．９質量％、トランス脂肪酸含有量：０．４質量％）とした。
[Fat D2]
Fatty acid D2 (X3 content: 2.2% by mass, X2U content: 71.9% by mass, XXU / X2U: 0.108, X2O / X2U: 0.858, XU2 content: 21.5% by mass, U3 content: 2.7% by mass, palmitic acid / stearic acid: 9.816, unsaturated fatty acid content: 45.3% by mass, palmitic acid content: 48.1 Mass%, stearic acid content: 4.9% by mass, trans fatty acid content: 0.4% by mass).
〔油脂Ｄ３〕
パームスーパーオレイン（ヨウ素価：６０）を油脂Ｄ３（Ｘ３含有量：０．３質量％、Ｘ２Ｕ含有量：４４．０質量％、ＸＸＵ／Ｘ２Ｕ：０．１５７、Ｘ２Ｏ／Ｘ２Ｕ：０．７３６、ＸＵ２含有量：４７．７質量％、Ｕ３含有量：６．７質量％、パルミチン酸／ステアリン酸：９．３５０、不飽和脂肪酸含有量：５６．８質量％、パルミチン酸含有量：３７．４質量％、ステアリン酸含有量：４．０質量％、トランス脂肪酸含有量：０．６質量％）とした。
[Fat and oil D3]
Palm superolein (iodine value: 60) with fats and oils D3 (X3 content: 0.3% by mass, X2U content: 44.0% by mass, XXU / X2U: 0.157, X2O / X2U: 0.736, XU2 Content: 47.7% by mass, U3 content: 6.7% by mass, palmitic acid / stearic acid: 9.350, unsaturated fatty acid content: 56.8% by mass, palmitic acid content: 37.4% by mass %, Stearic acid content: 4.0% by mass, trans fatty acid content: 0.6% by mass).
〔油脂Ｅ１〕
菜種油を油脂Ｅ１（２０℃の性状：液状、不飽和脂肪酸含有量：９２．５質量％、トランス脂肪酸含有量：１．４質量％）とした。
[Fat and oil E1]
The rapeseed oil was oil E1 (property at 20 ° C.: liquid, unsaturated fatty acid content: 92.5% by mass, trans fatty acid content: 1.4% by mass).
〔実施例１の焼き菓子用油脂組成物の製造〕
油脂Ａ１（１８．４５質量部）、油脂Ｂ１（１５．４５質量部）、油脂Ｃ１（１６．３質量部）、油脂Ｄ１（２２．２１質量部）、油脂Ｅ１（２１．２７質量部）、乳化剤（０．５７質量部）、香料（０．４５質量部）、着色料（０．００１３５質量部）を溶解混合することで油相を調製した。次に、水（５質量部）、食塩（０．３質量部）を混合することで水相を調製し、調製した油相９４．７０１３５質量部と水相５．３質量部とを混合して予備乳化を行った。得られた予備乳化物を、オンレーターを用いて急冷可塑化することで、実施例１の焼き菓子用油脂組成物（油中水型乳化物）を得た。
[Manufacturing of oil and fat composition for baked confectionery of Example 1]
Oil A1 (18.45 parts by mass), oil B1 (15.45 parts by mass), oil C1 (16.3 parts by mass), oil D1 (22.21 parts by mass), oil E1 (21.27 parts by mass), An oil phase was prepared by dissolving and mixing an emulsifier (0.57 parts by mass), a fragrance (0.45 parts by mass), and a coloring agent (0.00135 parts by mass). Next, an aqueous phase was prepared by mixing water (5 parts by mass) and salt (0.3 parts by mass), and the prepared oil phase 94.70135 parts by mass and an aqueous phase 5.3 parts by mass were mixed. Preliminary emulsification was performed. The obtained preliminary emulsion was rapidly cooled and plasticized using an onlator to obtain an oil / fat composition for baked confectionery (water-in-oil emulsion) of Example 1.
〔比較例１の焼き菓子用油脂組成物の製造〕
油脂Ｂ１（８．１８質量部）、油脂Ｃ１（１２．２７質量部）、油脂Ｄ２（３６．８質量部）、油脂Ｅ１（２４．５４質量部）、乳化剤（０．７質量部）、香料（０．１１質量部）、着色料（０．００１質量部）を溶解混合することで油相を調製した。次に、水（１６．０質量部）、食塩（０．２質量部）、脱脂粉乳（０．５質量部）、風味補強材（０．５質量部）、調味料（０．２質量部）を混合することで水相を調製し、調製した油相８２．６０１質量部と水相１７．４質量部とを混合して予備乳化を行った。得られた予備乳化物を、オンレーターを用いて急冷可塑化することで、比較例１の焼き菓子用油脂組成物（油中水型乳化物）を得た。
[Manufacturing of oil and fat composition for baked confectionery of Comparative Example 1]
Oil B1 (8.18 parts by mass), oil C1 (12.27 parts by mass), oil D2 (36.8 parts by mass), oil E1 (24.54 parts by mass), emulsifier (0.7 parts by mass), fragrance An oil phase was prepared by dissolving and mixing (0.11 part by mass) and a colorant (0.001 part by mass). Next, water (16.0 parts by mass), salt (0.2 parts by mass), defatted emulsion (0.5 parts by mass), flavor reinforcing material (0.5 parts by mass), seasoning (0.2 parts by mass). ) Was mixed to prepare an aqueous phase, and 82.601 parts by mass of the prepared oil phase and 17.4 parts by mass of the aqueous phase were mixed and pre-emulsified. The obtained preliminary emulsion was rapidly cooled and plasticized using an onlator to obtain an oil / fat composition for baked confectionery (water-in-oil emulsion) of Comparative Example 1.
〔比較例２の焼き菓子用油脂組成物の製造〕
油脂Ｂ１（９．３質量部）、油脂Ｃ１（２３．３質量部）、油脂Ｄ３（３７．２８質量部）、油脂Ｅ１（２３．３質量部）、を融かすことで油相を調製した。次に、水（５質量部）、食塩（０．４質量部）、酵素処理卵黄（１質量部）、風味材（０．４質量部）を混合することで水相を調製し、調製した油相９３．２質量部と水相６．８質量部とを混合して予備乳化を行った。得られた予備乳化物を、オンレーターを用いて急冷可塑化することで、比較例２の焼き菓子用油脂組成物（油中水型乳化物）を得た。
[Manufacturing of oil and fat composition for baked confectionery of Comparative Example 2]
An oil phase was prepared by melting fat B1 (9.3 parts by mass), fat C1 (23.3 parts by mass), fat D3 (37.28 parts by mass), and fat E1 (23.3 parts by mass). .. Next, an aqueous phase was prepared and prepared by mixing water (5 parts by mass), salt (0.4 parts by mass), enzyme-treated egg yolk (1 part by mass), and flavor material (0.4 parts by mass). Preliminary emulsification was performed by mixing 93.2 parts by mass of the oil phase and 6.8 parts by mass of the aqueous phase. The obtained preliminary emulsion was rapidly cooled and plasticized using an onlator to obtain an oil / fat composition for baked confectionery (water-in-oil emulsion) of Comparative Example 2.
〔実施例２の焼き菓子用油脂組成物の製造〕
油脂Ａ１（２２．２質量部）、油脂Ｂ１（２２．２質量部）、油脂Ｃ１（１３．３質量部）、油脂Ｄ１（８．９質量部）、油脂Ｅ１（２２．２質量部）、乳化剤（０．５７質量部）、香料（０．３７質量部）、着色料（０．００１３５質量部）を溶解混合することで油相を調製した。次に、水（１０質量部）、食塩（０．２質量部）、香料（０．１質量部）を混合することで水相を調製し、調製した油相８９．７４１３５質量部と水相１０．３質量部とを混合して予備乳化を行った。得られた予備乳化物を、オンレーターを用いて急冷可塑化することで、実施例２の焼き菓子用油脂組成物（油中水型乳化物）を得た。
[Manufacturing of oil and fat composition for baked confectionery of Example 2]
Oil A1 (22.2 parts by mass), oil B1 (22.2 parts by mass), oil C1 (13.3 parts by mass), oil D1 (8.9 parts by mass), oil E1 (22.2 parts by mass), An oil phase was prepared by dissolving and mixing an emulsifier (0.57 parts by mass), a fragrance (0.37 parts by mass), and a coloring agent (0.00135 parts by mass). Next, an aqueous phase was prepared by mixing water (10 parts by mass), salt (0.2 parts by mass), and a fragrance (0.1 parts by mass), and the prepared oil phase 89.74135 parts by mass and the aqueous phase were prepared. Preliminary emulsification was performed by mixing with 10.3 parts by mass. The obtained preliminary emulsion was rapidly cooled and plasticized using an onlator to obtain an oil / fat composition for baked confectionery (water-in-oil emulsion) of Example 2.
〔タルトの製造及び評価〕
製造した各焼き菓子用油脂組成物を使用して、表２の配合で、下記１）〜６）の手順に従ってタルト用生地（クッキー生地）を製造した（なお、表２のタルト用生地に配合される穀粉は、小麦粉を１００質量％含有する。）。製造したタルト用生地を使用して、下記７）の手順に従ってタルトを製造した。得られたタルトの食感を、以下の方法に従って評価した。結果を表１に示した。
[Manufacturing and evaluation of tarts]
Using each of the produced oil and fat compositions for baked confectionery, a tart dough (cookie dough) was produced according to the procedures 1) to 6) below according to the formulation shown in Table 2 (in addition, the tart dough in Table 2 was blended). The flour to be made contains 100% by mass of wheat flour.) Using the produced tart dough, a tart was produced according to the procedure of 7) below. The texture of the obtained tart was evaluated according to the following method. The results are shown in Table 1.
〔タルトの製造手順〕
１）油脂を混ぜる。
２）上白糖を加えすり混ぜる。
３）食塩を溶解した全卵を加え混ぜる。
４）薄力粉を加え混ぜる。
５）調製した生地を３０ｇに分割してタルト型（上直径７３ｍｍ、下直径６２ｍｍ、
高さ２４ｍｍ）に充填する。
６）生地が充填されたタルト型に、押し型（上直径６７ｍｍ、下直径５６ｍｍ、高さ
２１ｍｍ）を押し当てることで、生地をタルト型にしき込む。
７）上火１８０℃、下火１６０℃のオーブンで２４分間焼成する。
[Tart manufacturing procedure]
1) Mix fats and oils.
2) Add white sugar and mix.
3) Add whole eggs with salt dissolved and mix.
4) Add the cake flour and mix.
5) Divide the prepared dough into 30 g and tart type (upper diameter 73 mm, lower diameter 62 mm,
(Height 24 mm) is filled.
6) By pressing a pressing die (upper diameter 67 mm, lower diameter 56 mm, height 21 mm) against the tart mold filled with the dough, the dough is squeezed into the tart mold.
7) Bake for 24 minutes in an oven with a top heat of 180 ° C and a bottom heat of 160 ° C.
＜タルトの食感の評価＞
焼成から約２４時間後のタルトを、５名の専門パネルが食することで、タルトの食感を評価した。３名以上の専門パネルがザクザクした食感であると評価した時、ザクザクした食感を有すると判断した。なお、タルトの食感を評価した専門パネルは、食品の食感等の官能評価の訓練を定期的に受けており、食品の食感等の官能評価結果に個人差が少ない。
<Evaluation of tart texture>
The texture of the tart was evaluated by eating the tart about 24 hours after firing by a panel of five specialists. When three or more specialized panels evaluated it as having a crunchy texture, it was judged to have a crunchy texture. The specialized panel that evaluates the texture of the tart regularly receives training in sensory evaluation of the texture of food, etc., and there is little individual difference in the sensory evaluation result of the texture of food, etc.
実施例の焼き菓子用油脂組成物を使用して製造したタルトは、ザクザクした食感を有していた。
一方、比較例の焼き菓子用油脂組成物を使用して製造したタルトは、ザクザクした食感を有していなかった。
The tart produced using the oil and fat composition for baked confectionery of the example had a crunchy texture.
On the other hand, the tart produced by using the oil and fat composition for baked confectionery of the comparative example did not have a crunchy texture.
〔クッキーの製造及び評価〕
製造した実施例１の焼き菓子用油脂組成物を使用して、表３の配合で、下記１）〜５）の手順に従ってクッキー用生地を製造した（なお、表３のクッキー用生地に配合される穀粉は、小麦粉を１００質量％含有する。）。製造したクッキー用生地を使用して、下記６）の手順に従ってクッキーを製造し、得られたクッキーの食感を評価した。
[Manufacturing and evaluation of cookies]
Using the prepared fat and oil composition for baked confectionery of Example 1, a cookie dough was produced according to the procedures 1) to 5) below with the formulation shown in Table 3 (note that it was added to the cookie dough in Table 3). The flour contains 100% by mass of wheat flour.) Using the produced cookie dough, a cookie was produced according to the procedure of 6) below, and the texture of the obtained cookie was evaluated.
〔クッキーの製造手順〕
１）油脂を混ぜる。
２）上白糖、トレハロースを加えすり混ぜる。
３）全卵、牛乳、洋酒を加え混ぜる。
４）薄力粉、全粒粉、アーモンドパウダーを加え混ぜる。
５）調製した生地を３０ｇ天板に充填する。
６）上火１６０℃、下火１６０℃のオーブンで２９分間焼成する。
[Cookie manufacturing procedure]
1) Mix fats and oils.
2) Add white sugar and trehalose and mix.
3) Add whole egg, milk and liquor and mix.
4) Add flour, whole grain flour and almond powder and mix.
5) Fill a 30 g top plate with the prepared dough.
6) Bake for 29 minutes in an oven with a top heat of 160 ° C and a bottom heat of 160 ° C.
実施例１の油脂組成物を使用して製造したクッキーは、実施例１の油脂組成物を使用して製造したタルトと同様、ザクザクした食感を有していた。 The cookie produced using the oil / fat composition of Example 1 had a crunchy texture, similar to the tart produced using the oil / fat composition of Example 1.
Claims (6)
油脂Ａ：下記の条件（Ａ１）〜（Ａ８）を満たす油脂である。
（Ａ１）構成脂肪酸として炭素数１２〜１４の直鎖飽和脂肪酸を１５〜４５質量％含有する。
（Ａ２）構成脂肪酸としてパルミチン酸を２０〜４５質量％含有する。
（Ａ３）構成脂肪酸としてステアリン酸を３〜２５質量％含有する。
（Ａ４）構成脂肪酸として不飽和脂肪酸を１０〜３５質量％含有する。
（Ａ５）構成脂肪酸として炭素数２０以上の脂肪酸を２質量％未満含有する。
（Ａ６）構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量の比が１．５〜５．０である。
（Ａ７）Ｃ４２〜４８ＴＡＧを４０〜６５質量％含有する。
（Ａ８）ヨウ素価が１２〜３５である。
油脂Ｂ：下記の条件（Ｂ１）〜（Ｂ８）を満たす油脂である。
（Ｂ１）構成脂肪酸として炭素数１２〜１４の直鎖飽和脂肪酸を１５〜４５質量％含有する。
（Ｂ２）構成脂肪酸としてパルミチン酸を２０〜４５質量％含有する。
（Ｂ３）構成脂肪酸としてステアリン酸を２８〜５５質量％含有する。
（Ｂ４）構成脂肪酸として不飽和脂肪酸を５質量％未満含有する。
（Ｂ５）構成脂肪酸として炭素数２０以上の脂肪酸を２質量％未満含有する。
（Ｂ６）構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量の比が０．３〜３．０である。
（Ｂ７）Ｃ４２〜４８ＴＡＧを４０〜６５質量％含有する。
（Ｂ８）ヨウ素価が５未満である。
油脂Ｃ：下記の条件（Ｃ１）〜（Ｃ８）を満たす油脂である。
（Ｃ１）Ｘ３を３〜２０質量％含有する。
（Ｃ２）Ｘ２Ｕを１５〜５５質量％含有する。
（Ｃ３）Ｘ２Ｕ含有量に対するＸＸＵ含有量の比が０．４〜０．８である。
（Ｃ４）Ｘ２Ｕ含有量に対するＸ２Ｏ含有量の比が０．６以上である。
（Ｃ５）ＸＵ２を２５〜６０質量％含有する。
（Ｃ６）Ｕ３を２０質量％以下含有する。
（Ｃ７）構成脂肪酸のステアリン酸含有量に対するパルミチン酸含有量の比が６．０以上である。
（Ｃ８）構成脂肪酸として不飽和脂肪酸を３０〜７０質量％含有する。
上記の条件において、Ｃ４２〜４８ＴＡＧ、Ｘ、Ｕ、Ｏ、Ｘ３、Ｘ２Ｕ、ＸＸＵ、Ｘ２Ｏ、ＸＵ２、Ｕ３はそれぞれ以下のものを示す。
Ｃ４２〜４８ＴＡＧ：構成する脂肪酸残基の総炭素数が４２〜４８であるトリグリセリド
Ｘ：炭素数１６〜１８の直鎖飽和脂肪酸
Ｕ：炭素数１８の直鎖不飽和脂肪酸
Ｏ：オレイン酸
Ｘ３：Ｘが３分子結合しているトリグリセリド
Ｘ２Ｕ：Ｘが２分子、Ｕが１分子結合しているトリグリセリド
ＸＸＵ：１位と２位にＸ、３位にＵが結合しているトリグリセリド又は２位と３位にＸ、１位にＵが結合しているトリグリセリド
Ｘ２Ｏ：Ｐが２分子、Ｕが１分子結合しているトリグリセリド
ＸＵ２：Ｘが１分子、Ｕが２分子結合しているトリグリセリド
Ｕ３：Ｕが３分子結合しているトリグリセリド A fat composition for baked confectionery containing 5 to 50% by mass of the following fat A, 5 to 35% by mass of the following fat B, and 5 to 40% by mass of the following fat C.
Fats and oils A: Fats and oils that satisfy the following conditions (A1) to (A8).
(A1) Contains 15 to 45% by mass of linear saturated fatty acids having 12 to 14 carbon atoms as constituent fatty acids.
(A2) Contains 20 to 45% by mass of palmitic acid as a constituent fatty acid.
(A3) Stearic acid is contained in an amount of 3 to 25% by mass as a constituent fatty acid.
(A4) Contains 10 to 35% by mass of unsaturated fatty acids as constituent fatty acids.
(A5) As a constituent fatty acid, a fatty acid having 20 or more carbon atoms is contained in an amount of less than 2% by mass.
(A6) The ratio of the palmitic acid content to the stearic acid content of the constituent fatty acids is 1.5 to 5.0.
(A7) Contains 40 to 65% by mass of C42 to 48TAG.
(A8) The iodine value is 12 to 35.
Fats and oils B: Fats and oils that satisfy the following conditions (B1) to (B8).
(B1) Contains 15 to 45% by mass of linear saturated fatty acids having 12 to 14 carbon atoms as constituent fatty acids.
(B2) Contains 20 to 45% by mass of palmitic acid as a constituent fatty acid.
(B3) Stearic acid is contained in an amount of 28 to 55% by mass as a constituent fatty acid.
(B4) Contains less than 5% by mass of unsaturated fatty acids as constituent fatty acids.
(B5) As a constituent fatty acid, a fatty acid having 20 or more carbon atoms is contained in an amount of less than 2% by mass.
(B6) The ratio of the palmitic acid content to the stearic acid content of the constituent fatty acids is 0.3 to 3.0.
(B7) Contains 40 to 65% by mass of C42 to 48TAG.
(B8) The iodine value is less than 5.
Fats and oils C: Fats and oils that satisfy the following conditions (C1) to (C8).
(C1) Contains 3 to 20% by mass of X3.
(C2) Contains 15 to 55% by mass of X2U.
(C3) The ratio of the XXU content to the X2U content is 0.4 to 0.8.
(C4) The ratio of the X2O content to the X2U content is 0.6 or more.
(C5) Contains 25 to 60% by mass of XU2.
(C6) Contains 20% by mass or less of U3.
(C7) The ratio of the palmitic acid content to the stearic acid content of the constituent fatty acids is 6.0 or more.
(C8) Contains 30 to 70% by mass of unsaturated fatty acids as constituent fatty acids.
Under the above conditions, C42 to 48TAG, X, U, O, X3, X2U, XXU, X2O, XU2, U3 show the following, respectively.
C42 to 48TAG: Triglyceride having 42 to 48 total carbon atoms in the constituent fatty acid residues X: Linear saturated fatty acid having 16 to 18 carbon atoms U: Linear unsaturated fatty acid having 18 carbon atoms O: Oleic acid X3: X Triglyceride with 3 molecules of X2U: Triglyceride with 2 molecules of X and 1 molecule of U XXU: Triglyceride with X at 1 and 2 positions or U with U at 3 positions or 2 and 3 positions X2O: 2 molecules of P, 1 molecule of U, triglyceride XU2: 1 molecule of X, 2 molecules of U, triglyceride U3: 3 of U Molecularly bound triglycerides
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