JP2021132615A - Fat composition for baked confectionary, and baked confectionary for cold sweet and composite cold sweet containing the same - Google Patents

Abstract

To provide a fat composition used for a baked confectionary for a cold sweet, which maintains texture of a baked confectionary and prevents moisture migration into the baked confectionary even when a composite cold sweet containing the baked confectionary and the cold sweet are in a refrigeration temperature range, and a baked confectionary for a cold sweet and a composite cold sweet containing the fat composition.SOLUTION: A fat composition for a baked confectionary is configured to satisfy the following conditions (a) to (c): (a) in a triglyceride composition of an oil phase in the fat composition, a content of a triglyceride with CN 50-58 is 30-97 mass%; (b) in a constituent fatty acid composition of the oil phase, a content of a polyunsaturated fatty acid is 8-45 mass%; and (c) an SFC of the oil phase at 10°C is 4-20% and an SFC of the oil phase at 0°C is 8-30%.SELECTED DRAWING: None

Description

The present invention relates to an oil / fat composition for baked confectionery, and a baked confectionery for frozen confectionery and a composite frozen dessert containing the same.

Along with the diversification of tastes, various frozen desserts have been developed, and one of them is baked sweets such as biscuits and complex frozen desserts including frozen desserts. Such a composite frozen dessert is produced, for example, by baking a dough containing fats and oils to prepare a baked confectionery, placing the frozen dessert such as ice cream on the baked confectionery, sandwiching the frozen dessert with the baked confectionery, and the like.

It is known that the above-mentioned composite frozen dessert has a problem that the moisture is transferred from the frozen dessert or the atmosphere to the baked confectionery and the texture of the baked confectionery is impaired during the transportation and storage of the composite frozen dessert. When the baked confectionery absorbs water, the characteristics peculiar to the baked confectionery, such as a crispy and hard texture and aroma, are impaired. In response to such a problem of water transfer, methods for suppressing water transfer have been studied from the three main viewpoints of "ingenuity on the ice side", "ingenuity on the baked confectionery side" and "ingenuity at the time of compounding". I came.

As "ingenuity on the ice side", for example, Patent Document 1 discloses a method of adding a thickening stabilizer such as cellulose to ice cream to prevent water from migrating to water-absorbent foodstuffs such as cookies.

As a "ingenuity on the baked confectionery side", for example, Patent Document 2 discloses a method of adding a hygroscopic substance such as calcium silicate to the dough of the baked confectionery to make it easier to maintain the texture of the baked confectionery. do. Further, for example, Patent Document 3 discloses a method of adding cellulose to a baked confectionery to prolong the time until the baked confectionery absorbs moisture and softens.

As "ingenuity at the time of compounding", for example, Patent Documents 4 and 5 use chocolate, sugar crystals, etc. to coat baked confectionery and frozen dessert, respectively, to suppress water transfer over time, and serve as an edible container. Disclose a method for suppressing deterioration of the texture of a functional baked confectionery.

Further, for example, Patent Document 6 discloses an oil / fat composition for suppressing the transfer of water to baked confectionery in a normal temperature range. On the other hand, although it is not a composite frozen dessert containing baked confectionery and frozen dessert, in recent years, baked confectionery for chilling and eating to a chilled temperature range or a frozen temperature range has also been developed (Patent Documents 7 and 8).

Japanese Unexamined Patent Publication No. 2016-106587 Japanese Unexamined Patent Publication No. 2019-047753 Japanese Unexamined Patent Publication No. 08-205778 Japanese Unexamined Patent Publication No. 2005-237319 Japanese Unexamined Patent Publication No. 11-266777 JP-A-2009-039076 Japanese Unexamined Patent Publication No. 2019-122343 Japanese Unexamined Patent Publication No. 2018-130037

However, the following problems have been found in the conventional method. The method of adding a material for suppressing the transfer of water may change the taste and texture of baked confectionery and frozen dessert. Regarding the method of coating the baked confectionery and the frozen dessert, the applicable range is limited, such as when the baked confectionery and the frozen dessert have a fixed form and when the equipment and manufacturing equipment are in place. Further, even when the baked confectionery and the frozen dessert could be coated respectively, the effect of sufficiently suppressing the moisture transfer was not obtained in the temperature environment (for example, the freezing temperature range) during the transportation and storage of the product. In Patent Document 6, by giving the oil and fat composition, which is originally a raw material of baked confectionery, a water transfer suppressing function, a sufficient effect of suppressing water transfer is obtained in the normal temperature range while maintaining the texture of the baked confectionery. can get. However, since the fat and oil composition of Patent Document 6 is assumed to be used in a normal temperature range, when such a fat and oil composition is used in a composite frozen dessert, the fat and oil composition becomes hard in the freezing temperature range and is baked. The texture of the confectionery may change.

Therefore, it is preferable that there is an oil / fat composition capable of maintaining the texture of the baked confectionery and suppressing the transfer of water to the baked confectionery even when the complex frozen dessert containing the baked confectionery and the frozen dessert is in the freezing temperature range.

The present invention has been made in view of the above problems, and maintains the texture of the baked confectionery and suppresses the transfer of water to the baked confectionery even when the baked confectionery and the complex frozen dessert containing the frozen dessert are in the freezing temperature range. An object of the present invention is to provide a fat and oil composition that can be produced. Another object of the present invention is to provide a baked confectionery for frozen desserts and a complex frozen dessert containing the above oil and fat composition.

The above problem is to control the crystal polymorphism of the oil phase so that the oil phase in the oil / fat composition has a specific triglyceride composition, a specific constituent fatty acid composition, and a specific range of SFC. I was able to solve it. Specifically, the above problem was solved by the following means <1>, preferably by the means after <2>.
<1>
Oil and fat compositions for baked confectionery that satisfy the following conditions (a) to (c);
(A) In the triglyceride composition of the oil phase in the oil / fat composition, the content of the triglyceride of CN50 to 58 is 30 to 97% by mass;
(B) In the constituent fatty acid composition of the oil phase, the content of polyunsaturated fatty acids is 8 to 45% by mass;
(C) The SFC of the oil phase at 10 ° C. is 4 to 20%, and the SFC of the oil phase at 0 ° C. is 8 to 30%.
<2>
The oil and fat composition according to <1>, which further satisfies the following condition (d);
(D) In the constituent fatty acid composition of the oil phase, the mass ratio of the content of the saturated fatty acid having 16 carbon atoms to the content of the saturated fatty acid having 18 carbon atoms is 0.05 to 5.
<3>
The oil and fat composition according to <1> or <2>, which further satisfies the following condition (e);
(E) In the constituent fatty acid composition of the oil phase, the mass ratio of the content of saturated fatty acid to the content of unsaturated fatty acid is 0.1 to 0.4.
<4>
The oil / fat composition according to any one of <1> to <3>, which further satisfies the following condition (f);
(F) In the triglyceride composition of the oil phase, the mass ratio of the triglyceride content of CN50 to 58 to the triglyceride content of CN34 to 38 is 40 to 100.
<5>
A baked confectionery for frozen desserts containing the oil / fat composition according to any one of <1> to <4>.
<6>
A complex frozen dessert containing the baked confectionery and the frozen dessert according to <5>.

The oil-and-fat composition for baked confectionery of the present invention can maintain the texture of baked confectionery and suppress the transfer of water to the baked confectionery even when the complex frozen dessert containing the baked confectionery and the frozen dessert is in the freezing temperature range. can.

<Fat composition used for baked confectionery for frozen desserts (fat composition for baked confectionery)>
Hereinafter, the present invention will be described in detail according to the preferred embodiment thereof.
The oil and fat composition for baked confectionery of the present invention satisfies the following conditions (a) to (c);
(A) In the triglyceride composition of the oil phase in the oil / fat composition, the content of the triglyceride of CN50 to 58 is 30 to 97% by mass;
(B) In the constituent fatty acid composition of the oil phase, the content of polyunsaturated fatty acids is 8 to 45% by mass;
(C) The SFC of the oil phase at 10 ° C. is 4 to 20%, and the SFC of the oil phase at 0 ° C. is 8 to 30%.

In the present specification, the "triglyceride composition" means a composition ratio based on the type of triglyceride contained in the oil phase, and the "constituent fatty acid composition" means a fatty acid constituting the glyceride (more specifically, a fatty acid). Residue. The same shall apply hereinafter.) Means the composition ratio based on the type. Regarding triglyceride, "CN" means the total number of carbon atoms (or carbon atoms) in the constituent fatty acids of triglyceride. Therefore, the above-mentioned "triglyceride of CN50 to 58" means a triglyceride in which the total number of carbon atoms of the constituent fatty acids is 50 to 58, and the same applies when it has other values. In addition, SFC means solid fat contents. "Polyunsaturated fatty acid" means a divalent or higher (ie, two or more double bonds) unsaturated fatty acid.

In the present invention, since the oil / fat composition for baked confectionery has the above-mentioned structure, the texture of the baked confectionery is maintained and the baked confectionery is baked even when the complex frozen dessert containing the baked confectionery and the frozen dessert is in the frozen temperature range. It is possible to suppress the transfer of water to confectionery.

The reason for this is not clear, but it can be estimated as follows.
The solid fat in the fat and oil is considered to have a function as a "wall" that blocks the transfer of water from the frozen dessert to the baked confectionery, and it is considered that the higher the proportion of the solid fat in the fat and oil, the more the water transfer is suppressed. .. However, if the proportion of solid fat is too high, the texture will change. Therefore, it is necessary to control the proportion of solid fat to an appropriate amount within a range that does not impair the properties peculiar to baked confectionery in the freezing temperature range. Further, its functionality as a "wall" is considered to be influenced by the ease of crystallization of the crystal component in the solid fat and the composition of the crystal component. In general, the proportion of solid fat and the crystalline state of fats and oils vary depending on the type of triglyceride, the number of carbon atoms of the constituent fatty acids, the structure of the carbon chain (saturated or unsaturated), and the like. Therefore, in the present invention, by satisfying the above requirements (a) to (c) related to the triglyceride composition, the constituent fatty acid composition and the solid fat content, even if the complex frozen dessert is in the freezing temperature range, the baked confectionery is eaten. It is considered that the feeling was maintained and the water transfer was suppressed.

Further, the oil-and-fat composition for baked confectionery of the present invention satisfies the above requirements (a) to (c), so that the baked confectionery melts in the mouth when the complex frozen dessert is eaten. It also has the effect of providing a feeling (hereinafter, also simply referred to as "melting in the mouth"). The reason is not clear, but it can be estimated as follows. It is thought that the melting of baked confectionery is influenced not only by the decomposition of saliva in the mouth from eating to swallowing, but also by the change in the physical state of the fat and oil that the fat and oil in the baked confectionery dissolves from the crystalline state. Be done. Therefore, when the amount of crystals in the fat or oil is excessively small in the freezing temperature range and the fat or oil exhibits fluidity, the change in the physical state does not occur or is small, and the eater perceives the change. It is difficult to obtain a good melting in the mouth. On the other hand, when the amount of crystals in the fat and oil is excessively large in the freezing temperature range, the fat and oil crystals tend to remain in the mouth, and it is considered that it is difficult for the eater to obtain a good melting in the mouth. In the present invention, the amount of crystals of fats and oils and the susceptibility to change in the physical state at a predetermined temperature also change depending on the type of triglyceride, the number of carbon atoms of the constituent fatty acids, the structure of the carbon chain (saturated or unsaturated), and the like. It is considered that by satisfying the above requirements (a) to (c), a crystalline state in which fats and oils are appropriately soluble is realized in the freezing temperature range. As a result, in the present invention, it is considered that a good melting of baked confectionery was obtained.

Hereinafter, each configuration of the oil / fat composition for baked confectionery of the present invention will be described in detail.

<< Condition (a) >>
In the oil and fat composition for baked confectionery of the present invention, the triglyceride content of CN50 to 58 is 30 to 97% by mass in the triglyceride composition of the oil phase. In the present invention, when the content of the triglyceride of CN50 to 58 is within the above range, the texture of the baked confectionery can be maintained and the water transfer can be suppressed even when the complex frozen dessert is in the frozen temperature range, and further. Provides a good mouthfeel for baked goods. The triglycerides of CN50 to 58 represent triglycerides having a relatively large number of carbon atoms in general fats and oils. Therefore, when the content of triglyceride of CN50 to 58 is 30% by mass or more, it is possible to prevent the amount of triglyceride having a relatively small CN value from increasing and prevent the fat and oil from becoming too soft. can. Further, when the content of the triglyceride of CN50 to 58 is 97% by mass or less, it is possible to prevent the fat and oil from becoming too hard.

From the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the triglyceride content of CN50 to 58 is preferably 38% by mass or more, preferably 45% by mass or more. More preferably, it is more preferably 53% by mass or more. Further, from the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the triglyceride content of CN50 to 58 is preferably 94% by mass or less, preferably 90% by mass or less. It is more preferable that it is 86% by mass or less.

When the number of carbon atoms in the triglyceride of CN50 to 58 is 50 to 58, the type of triglyceride, that is, the combination of constituent fatty acids is not particularly limited. The triglycerides of CN50 to 58 may consist of one type of triglyceride, but are usually composed of a plurality of types of triglycerides. For triglycerides of CN50-58, preferred combinations of carbon numbers of the three constituent fatty acids are, for example, [16,16,18] (50), [16,18,18] (52), [18,18,18]. (54), [16,18,20] (54), [18,18,20] (56), [16,18,22] (56) and [18,18,22] (58) and the like. .. Here, the numerical values in square brackets represent the number of carbon atoms in the constituent fatty acids corresponding to arbitrary positions 1 to 3 on the triglyceride, and the numerical values in parentheses are the total number of carbon atoms in the constituent fatty acids. Represents.

In the triglycerides of CN50 to 58, each of the constituent fatty acids may be a saturated fatty acid or an unsaturated fatty acid as long as the above conditions (b) and (c) are satisfied. From the viewpoint of maintaining the texture of baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the triglyceride of CN50 to 58 preferably contains at least one unsaturated fatty acid, C18: 1 fatty acid and C18. : It is more preferable to contain at least one of 2 fatty acids, and it is further preferable to contain both of them. In the description such as "C18: 1", the left side represents the number of carbon atoms in the fatty acid, and the right side represents the number of double bonds. Specifically, "C18: 1 fatty acid" means a fatty acid having 18 carbon atoms and having one double bond, and the same applies when it has other numerical values.

<< Condition (b) >>
In the oil and fat composition for baked goods of the present invention, the content of polyunsaturated fatty acids (that is, divalent or higher unsaturated fatty acids) is 8 to 45% by mass in the constituent fatty acid composition of the oil phase. In the present invention, when the content of the polyunsaturated fatty acid is within the above range, the texture of the baked confectionery can be maintained and the water transfer can be suppressed even when the complex frozen dessert is in the frozen temperature range. Provides a good melting of baked goods. Generally, in fats and oils, the higher the content of polyunsaturated fatty acids, the lower the melting point of the fats and oils, and the softer the fats and oils tend to have. Therefore, when the content of the polyunsaturated fatty acid is 8% by mass or more, it is possible to prevent the fat and oil from becoming too hard. Further, when the content of the polyunsaturated fatty acid is 45% by mass or less, it is possible to prevent the fat and oil from becoming too soft.

From the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the content of the polyunsaturated fatty acid is preferably 9% by mass or more, preferably 10% by mass or more. Is more preferable. Further, from the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the content of the polyunsaturated fatty acid is preferably 35% by mass or less, preferably 27% by mass or less. Is more preferable.

From the viewpoint of maintaining the texture of baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the content of C18: 2 divalent unsaturated fatty acid in the constituent fatty acid composition of the oil phase is 8 to 30 mass. It is preferably%. The content of the divalent unsaturated fatty acid of C18: 2 is preferably 9% by mass or more, and more preferably 10% by mass or more, from the viewpoint of obtaining a more preferable effect. Further, the content of the divalent unsaturated fatty acid of C18: 2 is preferably 25% by mass or less, more preferably 20% by mass or less, from the viewpoint of obtaining a more preferable effect.

From the viewpoint of maintaining the texture of baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the content of C18: 3 trivalent unsaturated fatty acid in the constituent fatty acid composition of the oil phase is 1 to 15 mass by mass. It is preferably%. The content of the trivalent unsaturated fatty acid of C18: 3 is preferably 2% by mass or more, and more preferably 3% by mass or more. The content of C18: 3 trivalent unsaturated fatty acid is preferably 10% by mass or less, and more preferably 8% by mass or less.

From the viewpoint of maintaining the texture of baked goods in a more preferable range and further improving the effect of suppressing water transfer, the mass of the content of C18: 1 monounsaturated fatty acids with respect to the content of C18: 2 divalent unsaturated fatty acids. The ratio (hereinafter, may be simply referred to as “O / L ratio”) is preferably 2.5 to 7.0. The O / L ratio is more preferably 3.0 or more, and even more preferably 4.0 or more, from the viewpoint of obtaining a more preferable effect. Further, the O / L ratio is more preferably 6.0 or less, and further preferably 5.0 or less, from the viewpoint of obtaining a more preferable effect.

<< Condition (c) >>
In the oil and fat composition for baked confectionery of the present invention, the SFC of the oil phase at 10 ° C. is 4 to 20%, and the SFC of the oil phase at 0 ° C. is 8 to 30%. In the present invention, since the SFC at each temperature of the oil phase is within the above range, the texture of the baked confectionery can be maintained and the water transfer can be suppressed even when the complex frozen dessert is in the frozen temperature range. Furthermore, a good melting of baked confectionery can be obtained.

From the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the SFC of the oil phase at 10 ° C. is preferably 6% or more, and preferably 8% or more. More preferably, it is 18% or less, and more preferably 17% or less. From the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the SFC of the oil phase at 0 ° C. is preferably 10% or more, and preferably 15% or more. More preferably, it is 28% or less, and more preferably 27% or less.

In the present invention, the SFC value is determined by measuring the SFC of the sample (oil or fat composition) to be measured by the pulse NMR (direct method) described in cd16b-93 of the AOCS official measurement. It is a value converted into the amount of oil phase. That is, when a sample not containing an aqueous phase is measured, the measured value becomes SFC as it is, and when a sample containing an aqueous phase is measured, a value obtained by converting the measured value into an oil phase amount is defined as SFC.

The oil and fat composition for baked confectionery of the present invention preferably satisfies at least one of the following conditions (d) to (f) in addition to the above conditions (a) to (c), and the conditions (d) to (f). It is more preferable to satisfy at least two of f), and it is particularly preferable to satisfy all of the conditions (d) to (f). As a result, the texture of the baked confectionery can be maintained in a more preferable range, and the effect of suppressing water transfer can be further improved.
(D) In the constituent fatty acid composition of the oil phase, the mass ratio of the content of the saturated fatty acid having 16 carbon atoms to the content of the saturated fatty acid having 18 carbon atoms is 0.05 to 5.
(E) In the constituent fatty acid composition of the oil phase, the mass ratio of the content of saturated fatty acid to the content of unsaturated fatty acid is 0.1 to 0.4.
(F) In the triglyceride composition of the oil phase, the mass ratio of the triglyceride content of CN50 to 58 to the triglyceride content of CN34 to 38 is 40 to 100.

<< Condition (d) >>
As described above, in the oil and fat composition for baked goods of the present invention, the mass ratio of the content of the saturated fatty acid having 16 carbon atoms to the content of the saturated fatty acid having 18 carbon atoms in the constituent fatty acid composition of the oil phase (hereinafter, simply "P /". It may be described as "St ratio") is 0.05 to 5. In the present invention, when the P / St ratio is within the above range, the texture of the baked confectionery can be maintained in a more preferable range and the effect of suppressing water transfer can be further improved, and a better mouth can be obtained. You can also get a candy.

From the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the P / St ratio is preferably 0.1 or more, and more preferably 0.15 or more. It is preferably 0.2 or more, and particularly preferably 0.2 or more. Further, from the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the P / St ratio is preferably 3.5 or less, and is 2.0 or less. Is more preferable, and 1.0 or less is particularly preferable.

From the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the content of the saturated fatty acid having 16 carbon atoms in the constituent fatty acid composition of the oil phase is 10% by mass or less. Is more preferable, 8% by mass or less is more preferable, and 6% by mass or less is further preferable. The content of the saturated fatty acid having 16 carbon atoms is preferably 1% by mass or more, and may be 2% by mass or more or 3% by mass or more. Further, from the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the content of the saturated fatty acid having 18 carbon atoms in the constituent fatty acid composition of the oil phase is 28% by mass or less. It is preferably 22% by mass or less, more preferably 18% by mass or less. The content of the saturated fatty acid having 18 carbon atoms is preferably 5% by mass or more, and may be 6% by mass or more or 7% by mass or more.

<< Condition (e) >>
As described above, in the oil and fat composition for baked goods of the present invention, in the constituent fatty acid composition of the oil phase, the mass ratio of the content of saturated fatty acid to the content of unsaturated fatty acid (hereinafter, simply referred to as “S / U ratio”). ) Is preferably 0.1 to 0.4. In the present invention, when the S / U ratio is within the above range, the texture of the baked confectionery can be maintained in a more preferable range, the effect of suppressing water transfer can be further improved, and a better mouth can be obtained. You can also get a candy. Generally, in fats and oils, the higher the content of unsaturated fatty acids, the lower the melting point of the fats and oils, and the softer the fats and oils tend to have. Therefore, when the S / U ratio is within the above range, it is considered that appropriate softness of fats and oils can be realized.

From the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the S / U ratio is preferably 0.20 or more, and more preferably 0.25 or more. preferable. Further, from the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the S / U ratio is preferably 0.37 or less, and is 0.35 or less. Is more preferable.

From the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the content of saturated fatty acids in the constituent fatty acid composition of the oil phase is preferably 10 to 35% by mass. The content of the saturated fatty acid is preferably 12% by mass or more, and more preferably 15% by mass or more. The content of saturated fatty acid is preferably 30% by mass or less, and more preferably 27% by mass or less.

<< Condition (f) >>
As described above, in the oil and fat composition for baked confectionery of the present invention, the mass ratio of the content of the triglyceride of CN50 to 58 to the content of the triglyceride of CN34 to 38 in the triglyceride composition of the oil phase (hereinafter, simply "CN50 to 58 / CN34"). It may be described as "~ 38 ratio"), preferably 40 to 100. In the present invention, when the CN50 to 58 / CN34 to 38 ratio is within the above range, the texture of the baked confectionery can be maintained in a more preferable range and the effect of suppressing water transfer can be further improved. A better mouthfeel is also obtained. This is because when the CN50 to 58 / CN34 to 38 ratio is 40 or more, it is possible to prevent the fat and oil from becoming too soft, and when it is 100 or less, it is possible to prevent the fat and oil from becoming too hard. it is conceivable that.

From the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the CN50 to 58 / CN34 to 38 ratio is preferably 50 or more, and more preferably 60 or more. preferable. Further, from the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the CN50 to 58 / CN34 to 38 ratio is preferably 90 or less, preferably 80 or less. Is more preferable.

From the viewpoint of maintaining the texture of baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the triglyceride content of CN34 to 38 in the oil and fat composition for baked confectionery of the present invention is 5% by mass or less. It is preferable to have. Further, from the viewpoint of obtaining a more preferable effect, the content of the triglyceride of CN34 to 38 is more preferably 4% by mass or less, and further preferably 3% by mass or less. The content of the triglyceride of CN34 to 38 may be 0% by mass, 0.5% by mass, or 1% by mass.

It is preferable that the oil / fat composition for baked confectionery of the present invention is substantially free of trans fatty acids. The term "substantially free of trans fatty acids" as used herein means that the content of trans fatty acids in the constituent fatty acid composition in the oil phase is preferably 5% by mass or less, more preferably 3% by mass or less, still more preferably 2. It means that it is mass% or less.

The reason why it is preferable to contain substantially no trans fatty acid is as follows. Hydrogenation is a typical method for raising the melting point of fats and oils, but hydrogenated fats and oils usually contain about 10 to 50% by mass of trans fatty acids, except for completely hydrogenated fats and oils. On the other hand, trans fatty acids are scarcely present in natural fats and oils, and are contained in less than 10% by mass in fats and oils derived from ruminants. Therefore, in recent years, there has been a demand for oil and fat compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, oil and fat compositions that are substantially free of trans fatty acids and have appropriate consistency.

<< Other characteristics >>
From the viewpoint of maintaining the texture of baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the content of monounsaturated fatty acids in the constituent fatty acid composition of the oil phase is 25 to 75% by mass. Is preferable. The content of the monounsaturated fatty acid is preferably 30% by mass or more, more preferably 35% by mass or more, further preferably 40% by mass or more, and particularly preferably 45% by mass or more. preferable. The content of monounsaturated fatty acids is preferably 70% by mass or less, and more preferably 65% by mass or less.

From the viewpoint of maintaining the texture of baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the content of monovalent unsaturated fatty acid of C18: 1 in the constituent fatty acid composition of the oil phase is 25 to 70 mass by mass. It is preferably%. The content of C18: 1 monounsaturated fatty acid is preferably 30% by mass or more, more preferably 35% by mass or more, further preferably 40% by mass or more, and 45% by mass or more. It is particularly preferable to have. The content of C18: 1 monounsaturated fatty acid is preferably 67% by mass or less, and more preferably 65% by mass or less.

From the viewpoint of maintaining the texture of baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the content of saturated fatty acids having 20 or more carbon atoms in the constituent fatty acid composition of the oil phase is 0.3 to 15 mass by mass. It is preferably%. The content of the saturated fatty acid having 20 or more carbon atoms is preferably 0.5% by mass or more, and more preferably 0.7% by mass or more. The content of saturated fatty acids having 20 or more carbon atoms is preferably 10% by mass or less, and more preferably 5% by mass or less.

<< Oils and fats >>
The oil and fat composition for baked confectionery of the present invention contains oil and fat as a main component, and may contain other components such as water if necessary. From the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the content of the fat and oil in the fat and oil composition for baked confectionery is preferably 70 to 100% by mass. The content of the fat and oil is more preferably 75% by mass or more, further preferably 80% by mass or more, particularly preferably 85% by mass or more, and may be 90% by mass or more. The content of the fat and oil may be 98% by mass or less, 97% by mass or less, and 96% by mass or less.

First, the fats and oils that can be used in the fats and oils composition for baked confectionery of the present invention will be described. The oils and fats that can be used in the oil and fat composition for baked goods of the present invention are not particularly limited as long as the oil phase of the oil and fat composition for baked goods satisfies at least the above conditions (a) to (c), and known oils and fats can be used. Can be used. The fat and oil may be a vegetable fat or oil, or may be an animal fat or oil, but is preferably a vegetable fat or oil. The oils and fats that can be used in the oil and fat composition for baked confectionery of the present invention include, for example, soybean oil, rapeseed oil (including canola oil, hyelsin rapeseed oil, etc.), palm oil, palm kernel oil, sunflower oil (high oleic sunflower oil, etc.). Includes.), Corn oil, cottonseed oil, olive oil, peanut oil, rice oil, sesame oil, red flower oil (including high oleic red flower oil), capoc oil, evening primrose oil, mustard oil, palm oil, mango fat, cacao fat, shea Various fats and oils such as fat, monkey fat, milk fat, beef fat, pork fat, fish oil and whale oil. Further, fats and oils containing a large amount of specific fatty acid species in the constituent fatty acid composition, such as sunflower oil and safflower oil of high oleic species, can also be used. In the oil and fat composition for baked goods of the present invention, the oil and fat as a raw material is preferably at least one of soybean oil, rapeseed oil, palm oil, palm kernel oil, sunflower oil, coconut oil, cottonseed oil and olive oil, and soybean oil. And more preferably at least one of the rapeseed oils. Further, in the oil / fat composition for baked confectionery of the present invention, one or more of physical or chemical treatments such as hydrogenation, separation and transesterification are applied to the raw material containing the oil / fat. It is also more preferable to use fats and oils. A fatty acid ester can also be used as one of the raw materials for transesterification. Examples of fatty acid esters that can be used include, for example, ethyl stearate. A fatty acid ester can also be used as one of the raw materials for such treatment (particularly transesterification). Examples of fatty acid esters that can be used include, for example, ethyl stearate.

In particular, from the viewpoint of maintaining the texture of baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the following fats and oils (A) and fats and oils (A) and fats and oils ( It is preferable to use the mixed fat and oil of B), the mixed fat and oil of fat and oil (A) and fat and oil (C), or the mixed fat and oil of fat and oil (A) and fat and oil (D), and the mixed fat and oil of fat and oil (A) and fat and oil (B). Alternatively, it is more preferable to use a mixed fat and oil of the fat and oil (A) and the fat and oil (C), and it is further preferable to use a mixed fat and oil of the fat and oil (A) and the fat and oil (B).
-Fat (A) Liquid oil (excluding fats and oils corresponding to B to D below).
-Fat (B) Hyoleic sunflower oil and ethyl stearate using fractionated soft part oil of cacao fat, separated soft part oil of shea fat, separated soft part oil of monkey fat, and lipase having 1,3-position specificity. At least one oil and fat selected from the ester-exchanged fractionated soft oil (hereinafter, also simply referred to as "ester-exchanged fractionated soft oil derived from high oleic sunflower oil") obtained by ester-exchange.
-Fat (C) Random transesterified oil obtained by randomly transesterifying a mixed oil of liquid oil and extremely hydrogenated oil, with SFC of 5 to 25% at 0 ° C and 1 to 20% at 10 ° C. Random transesterified oils and fats.
In the fat (D) constituent fatty acid composition, 45 to 80% by mass of oleic acid and 5 to 25% by mass of fatty acids having 20 to 22 carbon atoms are contained, and the content of oleic acid relative to the content of unsaturated fatty acids in the constituent fatty acid composition. Random ester-exchanged fats and oils having a mass ratio (hereinafter, may be simply referred to as "O / U ratio") of 0.80 or more.

<<< Oil (A) >>>
The fat (A) is a liquid oil as described above. However, the fats and oils corresponding to the following fats and oils (B) to (D) are excluded from the fats and oils (A). In the present invention, the "liquid oil" means an oil or fat that is liquid at 30 ° C. The melting point of the liquid oil is preferably 20 ° C. or lower, more preferably 10 ° C. or lower. As the fat (A), for example, soybean oil, rapeseed oil, sunflower oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, sesame oil, safflower oil and the like, which are liquid at 30 ° C., can be used. Further, as the fat (A), a soft portion obtained by separating solid fats and oils (for example, palm oil, palm kernel oil, palm oil, mango fat, milk fat, beef tallow, lard, fish oil, whale oil, etc.) at 30 ° C. Oils and fats that are liquid at 30 ° C. can also be used. The fat (A) may be only one kind of fat or fat selected from the above-mentioned fats and oils, or may be a mixed fat or oil of two or more kinds selected from the above-mentioned fats and oils. In the present invention, from the viewpoint of maintaining the texture of baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the fat (A) is soybean oil, rapeseed oil, sunflower oil, rice oil, sesame oil and red flower oil. It is preferably at least one oil and fat selected from among, and at least one selected from soybean oil, high oleic canola oil, high oleic sunflower oil, rice oil, sesame oil and high oleic canola oil. It is more preferably an oil or fat, and even more preferably at least one oil or fat selected from soybean oil, high oleic canola oil, high oleic sunflower oil and high oleic canola oil.

The SFC of the fat (A) at 0 ° C. is preferably 0 to 3%. The upper limit of this SFC is more preferably 2% or less, still more preferably 1% or less. The SFC of the fat (A) at 10 ° C. is preferably 0 to 3%. The upper limit of this SFC is more preferably 2% or less, still more preferably 1% or less. The SFC of the fat (A) at 20 ° C. is preferably 0 to 3%. The upper limit of this SFC is more preferably 2% or less, still more preferably 1% or less.

<<< Oil (B) >>>
As described above, the fat (B) is selected from at least the separated soft part oil of cocoa butter, the separated soft part oil of shea butter, the separated soft part oil of monkey fat, and the transesterified separated soft part oil derived from high oleic sunflower oil. It is a kind of oil and fat. The "separated soft tissue oil" means a low melting point oil and fat obtained by separating and removing a high melting point oil and fat by separation. The fat (B) is composed of only one of cocoa butter separated soft part oil, shea butter separated soft part oil, monkey fat separated soft part oil, and ester exchange separated soft part oil derived from high oleic sunflower oil. However, it may be a mixed oil or fat of two or more kinds. The oil (B) may be a part or all of the oil that is not a liquid oil, but all of the oil (B) is a liquid oil from the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer. Is preferable.

The method for separating soft tissue oil from cocoa butter, shea butter, and monkey fat is not particularly limited, and known methods can be used. Such methods include, for example, solvent fractionation such as acetone fractionation and hexane fractionation, and solvent-free fractionation such as crystallization. Sorting may be performed a plurality of times as necessary, and the sorting conditions for each time may be changed. Further, solvent separation and solvent-free separation may be combined.

The ester exchange fractionated soft part oil derived from high oleic sunflower oil is a mixture of high oleic sunflower oil and ethyl stearate in the former: the latter, preferably in a mass ratio of 1: 2 to 2: 1. It is obtained by adding lipase having 1,3-position specificity, exchanging the ester by a conventional method, and separating by a known method as described above.

In the present invention, the iodine value of each of the separated soft part oil of cocoa butter, the separated soft part oil of shea butter, the separated soft part oil of monkey fat, and the ester exchange separated soft part oil derived from high oleic sunflower oil is 40 or more. It is preferably 50 to 75.

The SFC of the fat (B) at 0 ° C. is preferably 35 to 65%. The lower limit of this SFC is more preferably 40% or more, still more preferably 45% or more. The upper limit of this SFC is more preferably 60% or less, still more preferably 55% or less. The SFC of the fat (B) at 10 ° C. is preferably 15 to 45%. The lower limit of this SFC is more preferably 20% or more, still more preferably 25% or more. The upper limit of this SFC is more preferably 40% or less, still more preferably 35% or less. The SFC of the fat (B) at 20 ° C. is preferably 5 to 30%. The lower limit of this SFC is more preferably 8% or more, still more preferably 10% or more. The upper limit of this SFC is more preferably 25% or less, still more preferably 20% or less. The SFC of the fat (B) at 30 ° C. is preferably 0 to 4%, more preferably 0 to 3%, still more preferably 0 to 2%. The SFC of the fat (B) at 40 ° C. is preferably 0 to 2%, more preferably 0 to 1%, and even more preferably 0%.

<<< Oil (C) >>>
As described above, the fat (C) is a random transesterified fat obtained by randomly transesterifying a mixed fat (hereinafter, may be referred to as “mixed fat (Cm)”) of a liquid oil and an extremely hydrogenated oil. It is a random transesterified oil having an SFC of 5 to 25% at 0 ° C and 1 to 20% at 10 ° C. The SFC of the fat (C) at 0 ° C. is preferably 7% or more, more preferably 10% or more, preferably 20% or less, and more preferably 15% or less. .. The SFC of the fat (C) at 10 ° C. is preferably 3% or more, more preferably 5% or more, preferably 18% or less, and more preferably 15% or less. .. The SFC of the fat (C) at 20 ° C. is preferably 1 to 5%, more preferably 1 to 4%, and even more preferably 1 to 3%. The SFC of the fat (C) at 30 ° C. is preferably 0 to 4%, more preferably 0 to 3%, and even more preferably 0 to 2%. The SFC of the fat (C) at 40 ° C. is preferably 0 to 2%, more preferably 0 to 1%, and even more preferably 0%.

The liquid oil that can be used for producing the mixed fat (Cm) is not particularly limited, and various liquid oils can be used. Such liquid oils are fats and oils that are liquid at 30 ° C., such as soybean oil, rapeseed oil, sunflower oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, sesame oil and red flower oil, and further 30 ° C. Soft part oil obtained by separating solid fats and oils (for example, palm oil, palm kernel oil, palm oil, mango fat, coconut fat, shea butter, monkey fat, milk fat, beef fat, pork fat, fish oil, whale oil, etc.) However, oils and fats that are liquid at 30 ° C. can also be used. Further, the fats and oils obtained by subjecting the above fats and oils to one or more of physical or chemical treatments such as hydrogenation, separation and transesterification are also within the range in which the obtained processed fats and oils are liquid at 30 ° C. , Can be used as the above liquid oil. In the present invention, these liquid oils can be used alone or in combination of two or more. In addition, liquid oils containing a large amount of specific fatty acid species in the constituent fatty acid composition, such as high oleic sunflower oil and safflower oil, can also be used.

In the oil and fat composition for baked goods of the present invention, the liquid oils that can be used for producing the mixed oil and fat (Cm) are soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, red flower oil, and sunflower oil. It is preferably rapeseed oil, more preferably canola oil.

The extremely hydrogenated oil that can be used for producing the mixed oil (Cm) is not particularly limited as long as it is solidified by hydrogenating the oil, and various known oils and fats can be used. The extremely hydrogenated oil is, for example, a hydrogenated oil or fat obtained by hydrogenating an edible oil or fat until the iodine value becomes, for example, 5 or less (preferably 2 or less, more preferably 1 or less). The edible oil and fat used for hydrogenation is, for example, one of physical or chemical treatments such as hydrogenation, fractionation and transesterification, in addition to oil and fat (liquid oil) liquid at 30 ° C and solid oil and fat at 30 ° C. Oils and fats obtained by subjecting these fats and oils to two or more kinds of treatments may be used. Here, the fats and oils liquid at 30 ° C. (liquid oils) and the fats and oils solid at 30 ° C. are the liquid oils shown in the description of the liquid oils that can be used for producing mixed fats and oils (Cm) and the fats and oils solid at 30 ° C., respectively. Similar to fats and oils. The edible fats and oils used for hydrogenation may be one kind of fats and oils alone or a mixed fats and oils of two or more kinds. Further, the above-mentioned extremely hydrogenated oil may be one kind of single oil or fat, or may be two or more kinds of mixed oils and fats.

In the present invention, the content of the saturated fatty acid having 16 carbon atoms in the extremely hydrogenated oil is preferably 10 to 35% by mass. The content of the saturated fatty acid having 16 carbon atoms is preferably 15% by mass or more, and preferably 25% by mass or less. Further, in the above extremely hardened oil, the content of saturated fatty acids having 20 or more carbon atoms is preferably 15 to 50% by mass. The content of saturated fatty acids having 20 or more carbon atoms is preferably 25% by mass or more, and preferably 45% by mass or less. When the content of each saturated fatty acid having 16 or 20 carbon atoms is within the above range, the texture of the baked confectionery can be maintained in a more preferable range and the effect of suppressing water transfer can be further improved.

The method for obtaining the extremely hydrogenated oil having the above-mentioned specific fatty acid ratio is not particularly limited, and for example, there are the following methods.
A method of mixing an extremely hydrogenated oil containing a large amount of fatty acid having 16 carbon atoms and an extremely hydrogenated oil containing a large amount of fatty acid having 20 or more carbon atoms.
A method in which a mixed fat or oil containing a large amount of fatty acid having 16 carbon atoms and a fat or oil containing a large amount of fatty acid having 20 or more carbon atoms is hydrogenated to form an extremely hydrogenated oil.

Oils and fats containing a large amount of 16-carbon fatty acids are, for example, palm oil or one or more of physical or chemical treatments such as hydrogenation, fractionation and transesterification of palm oil. It is oil and fat. The fat and oil containing a large amount of fatty acid having 16 carbon atoms is particularly preferably palm oil or a fractionated hard part oil of palm oil. Further, the fat and oil containing a large amount of fatty acid having 20 or more carbon atoms is, for example, one of hyelsin rapeseed oil and mustard oil, and one of physical or chemical treatments such as hydrogenation, fractionation and transesterification of these fats and oils. Oils and fats that have been treated with two or more types. The fat and oil containing a large amount of fatty acid having 20 or more carbon atoms is particularly preferably hyelsin rapeseed oil.

In the present invention, in a mixed fat (Cm) containing a liquid oil and an extremely hydrogenated oil, the blending ratio of the extremely hydrogenated oil is from the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer. However, it is preferably 5 to 35% by mass. Further, the lower limit of the blending ratio is preferably 10% by mass or more, and more preferably 12% by mass or more. The upper limit of this blending ratio is preferably 25% by mass or less, and more preferably 20% by mass or less.

The transesterification reaction of the mixed fat (Cm) is not particularly limited as long as it is a random transesterification reaction, and can be carried out according to a conventional method. The method for obtaining such a reaction may be a chemical catalyst method or an enzymatic method. The chemical catalyst is preferably an alkali metal catalyst such as sodium methylate. In addition, the above-mentioned enzyme is a lipase derived from an enzyme having no position selectivity, for example, the genus Alcaligenes, the genus Rhizopus, the genus Aspergillus, the genus Mucor, the genus Penicillium, and the like. It is preferable to have. The lipase as described above can be used as an immobilized lipase by immobilizing it on a carrier such as diatomaceous earth or ceramic or on an ion exchange resin, or can be used in the form of powder.

<<< Oil (D) >>>
As described above, the fat (D) contains 45 to 80% by mass of oleic acid and 5 to 25% by mass of fatty acids having 20 to 22 carbon atoms in the constituent fatty acid composition, and the content of oleic acid with respect to the content of unsaturated fatty acids. It is a random transesterified fat and oil having a mass ratio (O / U ratio) of 0.80 or more.

In the constituent fatty acid composition in the fat (D), the lower limit of the content of oleic acid is preferably 47% by mass or more, and more preferably 50% by mass or more. The upper limit of the content of oleic acid is preferably 75% by mass or less, and more preferably 70% by mass or less. In the constituent fatty acid composition in the fat (D), the lower limit of the content of the fatty acid having 20 to 22 carbon atoms is preferably 7% by mass or more, and more preferably 10% by mass or more. The upper limit of the content of the fatty acid having 20 to 22 carbon atoms is preferably 22% by mass or less, and more preferably 20% by mass or less.

Further, from the viewpoint of obtaining a better texture, the O / U ratio is preferably 0.85 or more, more preferably 0.87 or more in the constituent fatty acid composition in the fat (D). Further, the upper limit of the O / U ratio is practically 0.95 or less, and may be 0.93 or less.

By using transesterified fats and oils in which the content of oleic acid, the content of fatty acids having 20 to 22 carbon atoms, and the O / U ratio are each within the above ranges in the constituent fatty acid composition in the fat and oil (D), the baked confectionery can be prepared. It is possible to maintain the texture in a more preferable range and further improve the effect of suppressing water transfer. Further, while satisfying the above requirements, the content of BO2 (monobehenyl diole oil glycerol) in the triglyceride composition in the fat (D) is preferably 7 to 25% by mass. As a result, the texture of the baked confectionery is maintained in a more preferable range. The BO2 content is preferably 10% by mass or more, and preferably 20% by mass or less.

The fat (D) is a mixture of fats and oils containing a large amount of oleic acid in the constituent fatty acids and fats and oils containing a large amount of fatty acids having 20 to 22 carbon atoms in the constituent fatty acids (hereinafter, "mixed fats and oils (Dm)"). It may be described) by random transesterification.

The above-mentioned fats and oils containing a large amount of oleic acid are not particularly limited, and for example, in addition to fats and oils that are liquid at 30 ° C. and solid fats and oils at 30 ° C. Oils and fats obtained by subjecting one or more of the chemical treatments to those fats and oils may be used. When performing the separation treatment, it is preferable to select the separated soft tissue oil. Here, the fats and oils liquid at 30 ° C. (liquid oils) and the fats and oils solid at 30 ° C. are the liquid oils shown in the description of the liquid oils that can be used for producing mixed fats and oils (Cm) and the fats and oils solid at 30 ° C., respectively. Similar to fats and oils. The above-mentioned fats and oils containing a large amount of oleic acid may be one kind of fats and oils alone or a mixed fats and oils of two or more kinds.

As the fat or oil containing a large amount of oleic acid in the constituent fatty acids, it is preferable to select a fat or oil containing 70% by mass or more of oleic acid in the constituent fatty acid composition, and it is possible to select a fat or oil containing 75% by mass or more of oleic acid. More preferred. The fat and oil containing a large amount of oleic acid in the constituent fatty acids may be at least one selected from high oleic sunflower oil, high oleic safflower oil, high oleic canola oil, and processed fats and oils thereof. preferable.

Examples of the fats and oils containing a large amount of fatty acids having 20 to 22 carbon atoms include hyelsin rapeseed oil, fish oil, mustard oil, mustard oil, and physical or chemical treatments such as hydrogenation, fractionation and transesterification of these fats and oils. It is preferable to select oils and fats that have been treated with one or more of them.

The method for transesterifying the mixed fat (D) is not particularly limited, and for example, it can be carried out by the same method as the method for transesterifying the mixed fat (C). In the fat (D) obtained by transesterification, the iodine value is preferably 55 or more, more preferably 57 or more, and even more preferably 59 or more.

In the fat (D), the SFC at 0 ° C. is preferably 10 to 40%. The lower limit of this SFC is more preferably 15% or more, still more preferably 21% or more. The upper limit of this SFC is more preferably 39% or less, still more preferably 38% or less. In the fat (D), the SFC at 10 ° C. is preferably 5 to 35%. The lower limit of this SFC is more preferably 10% or more, still more preferably 20% or more. The upper limit of this SFC is more preferably 33% or less, still more preferably 30% or less. In the fat (D), the SFC at 20 ° C. is preferably 5 to 25%. The lower limit of this SFC is more preferably 8% or more, still more preferably 10% or more. The upper limit of this SFC is more preferably 21% or less, still more preferably 18% or less. The SFC of the fat (D) at 30 ° C. is preferably 0 to 4%, more preferably 0 to 3%, still more preferably 0 to 2%. The SFC of the fat (D) at 40 ° C. is preferably 0 to 2%, more preferably 0 to 1%, and even more preferably 0%.

<<< Mixing ratio of fats and oils (A) to (D) >>>
In the fat and oil composition for baked confectionery of the present invention, the mass ratio of the fat and oil (A) and any of the fats and oils (B) to (D) is mixed at an arbitrary ratio within the range satisfying the above conditions (a) to (c). can do. Further, the mass ratio may be 20 to 80:80 to 20 in the former to the latter indication from the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer. It is preferably 35-65: 65-35, more preferably 35-65: 65-35.

<< Other ingredients >>
The fat and oil composition for baked confectionery of the present invention may contain other components in addition to the above-mentioned fats and oils. The other components will be described below. The other components that can be contained in the oil and fat composition for baked confectionery of the present invention are not particularly limited, and for example, there are the following materials, and one or more selected from them is used. be able to. The details of the following materials are the same as those described in "Other configurations relating to baked confectionery for frozen desserts" described later.
・ Water and emulsifier.
-Salt seasonings such as salt and potassium chloride.
-Acidulants such as citric acid, acetic acid, lactic acid, and gluconic acid.
・ Sugars and sugar alcohols.
・ Milk and various dairy products.
・ Sweeteners such as stevia and aspartame.
-Colorants such as β-carotene, caramel, and red yeast rice pigment.
-Antioxidants such as tocopherol and tea extract.
-Plant proteins such as wheat protein and soy protein.
・ Eggs and various egg products.
-Other food additives such as thickening stabilizers, flavoring agents, seasonings, pH regulators, food preservatives, and shelf life improvers.
-Food materials such as fruits, fruit juices, coffee, nut paste, spices, cocoa mass, cocoa powder, grains, beans, vegetables, meats, and seafood.

In the oil / fat composition for baked confectionery, the content of the components other than water among the above other components can be appropriately adjusted according to the use of the oil / fat and the like, and is, for example, 0 to 20% by mass. The upper limit of this content may be 15% by mass or less, or 10% by mass or less. The other components other than water may be one selected from the above materials or a combination of two or more. When there are a plurality of other components other than water, it is preferable that the total amount thereof is within the above range.

<< Form of oil and fat composition for baked goods >>
The form of the oil and fat composition for baked confectionery of the present invention will be described. The form of the oil-and-fat composition for baked goods of the present invention is not particularly limited, but it is preferably plastic, and the form is a margarine type containing an oil phase and an aqueous phase produced by the oil-and-fat composition for baked goods. Also, it can be a shortening type that does not contain an aqueous phase. From the viewpoint of maintaining the texture of baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the oil and fat composition for baked confectionery of the present invention preferably has a form that does not contain an aqueous phase.

When the oil / fat composition for baked confectionery of the present invention contains an aqueous phase, the content of water is preferably 25% by mass or less, more preferably 20% by mass or less, and 15% by mass or less. Is even more preferable. Further, in this case, the water content may be about 1% by mass or about 5% by mass.

Further, when the oil / fat composition for baked confectionery is an emulsion, the emulsified form thereof has a continuous layer from the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer. The oil phase is preferable, and either the water-in-oil type or the double emulsified type is more preferable.

<Manufacturing method of oil and fat composition for baked confectionery>
Next, a method for producing the oil / fat composition for baked confectionery of the present invention will be described. In the oil / fat composition for baked confectionery of the present invention, after preparing oils / fats satisfying at least the above conditions (a) to (c), if necessary, other components such as water are added to emulsify, cool, and crystallize. Manufactured by crystallizing.

Specifically, first, one or two or more kinds of various fats and oils are selected, heated and dissolved, mixed and stirred so that at least the above conditions (a) to (c) can be satisfied. To prepare. Other oil-soluble components can be contained in this oil phase, if necessary. Further, if necessary, an aqueous phase may be prepared by adding other water-soluble components to water, and then this aqueous phase may be added to the oil phase and emulsified.

Next, it is preferable to sterilize the raw material containing the oil phase and, if necessary, the aqueous phase. The sterilization method is not particularly limited, and may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.

The raw material is then cooled and, if necessary, plasticized. In the present invention, the cooling conditions are preferably 0.5 ° C./min or higher, more preferably 5 ° C./min or higher. Examples of the equipment used for cooling include a closed type continuous tube cooler, for example, a margarine making machine such as a botator, a combinator, and a perfector, a plate type heat exchanger, and the like, and a combination of an open type diacooler and a compressor. And so on.

<Use of oil and fat composition for baked confectionery>
The oil and fat composition for baked confectionery of the present invention can maintain the texture of baked confectionery and suppress the transfer of water to the baked confectionery even when the complex frozen confectionery containing the baked confectionery and the frozen dessert is in the freezing temperature range. It has the feature of being able to do it. Therefore, the oil-and-fat composition for baked confectionery of the present invention is preferably used for foods and drinks that are manufactured, stored, transported, etc. in the freezing temperature range due to its characteristics, and is particularly preferably used for baked confectionery for frozen desserts. .. Details of baked confectionery for frozen desserts will be described later.

Further, the oil / fat composition for baked confectionery of the present invention can be used for any food or drink produced in a temperature range exceeding the freezing temperature range, and further at room temperature or higher. Foods and drinks to which the oil and fat composition for baked confectionery of the present invention is applied include, for example, processed oil and fat foods such as margarine, shortening, fat spread, flavored fat spread, whipped cream, dressing, and mayonnaise, as well as chocolate, Japanese confectionery, and bread. , Curry, stew, gratin, seasonings, instant cooked foods, processed livestock products, processed marine products, processed vegetable products, etc. Further, the oil and fat composition for baked confectionery of the present invention can also be suitably used when producing a frozen food product obtained by freezing them under appropriate conditions.

<Baked confectionery for frozen desserts>
Hereinafter, the baked confectionery for frozen desserts of the present invention will be described.
The baked confectionery for frozen desserts of the present invention is produced using the oil and fat composition for baked confectionery of the present invention obtained as described above. Frozen desserts are baked confectioneries used when producing complex frozen desserts in combination with frozen desserts.

The baked confectionery is, for example, a bakery product produced by cooking a dough kneaded with flour (wheat flour, etc.), fats and oils, water, and the like. The type of baked confectionery is not particularly limited, and examples thereof include biscuits, cookies, sables, crackers, pies, macaroons, tarts, waffles, Danish pastries, shoes and rusks. The raw materials for baked confectionery are not particularly limited. As the fat and oil, fats and oils other than the fat and oil composition for baked confectionery of the present invention may be used as needed, and it is preferable to use only the fat and oil composition for baked confectionery of the present invention. In addition, if necessary, materials for characterizing taste, flavor, appearance, etc. may be used. Details of the raw materials for the baked confectionery for frozen desserts will be described later.

Frozen desserts are foods (particularly confectionery) that are manufactured, stored, and eaten in a frozen temperature range. Although there are various interpretations of the freezing temperature range, the freezing temperature range is generally in the range of -10 ° C or lower, -18 ° C or lower, or -20 ° C or lower. The lower limit of the freezing temperature range is not particularly limited, but is, for example, about −30 ° C. The type of frozen dessert is not particularly limited, and is, for example, ice cream, ice milk, lacto ice, frozen dessert (ice candy, etc.) and other frozen desserts.

Frozen desserts are placed in the freezing temperature range for at least a part of the flow from the production of the frozen dessert to the eating. Since the baked confectionery for frozen confectionery of the present invention contains the oil and fat composition for baked confectionery of the present invention, the texture of the baked confectionery is maintained and the moisture is transferred to the baked confectionery even under such a situation. It can be suppressed.

<< Oils and fats used in baked confectionery for frozen desserts >>
The baked confectionery for frozen desserts of the present invention contains the fats and oils composition for baked confectionery of the present invention described above as the fats and oils as described above. Then, the oil / fat composition for baked confectionery of the present invention and other components dissolved in the oil / fat constitute the oil phase in the baked confectionery for frozen dessert as a whole.

In the baked confectionery for frozen desserts of the present invention, the content of the whole fat and oil is not particularly limited, and is appropriately adjusted according to the taste, texture, flavor, physical properties and the like required for the baked confectionery for frozen desserts. In particular, from the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the total content of the fats and oils is 10 to 45% by mass with respect to the baked confectionery dough before baking. Is preferable. The lower limit of this content is more preferably 14% by mass or more, and further preferably 18% by mass or more. Further, the upper limit of this content is more preferably 41% by mass or less, and further preferably 37% by mass or less. When other raw materials used for the baked confectionery for frozen desserts described later contain fats and oils, it is preferable that the content of the whole fats and oils including such fats and oils is in the above range.

Further, in the frozen dessert baked confectionery of the present invention, the content of the above-mentioned oil and fat composition for baked confectionery is appropriately adjusted according to the type of the selected baked confectionery and the taste, texture, flavor, physical properties and the like required for the frozen dessert baked confectionery. .. In particular, from the viewpoint of maintaining the texture of the baked confectionery in a more preferable range and further improving the effect of suppressing water transfer, the content of the fat and oil composition for the baked confectionery is 5 to 40% by mass with respect to the baked confectionery dough for the frozen dessert. Is preferable. The lower limit of this content is preferably 9% by mass or more, and more preferably 13% by mass or more. Further, the upper limit of this content may be 36% by mass or less, or 32% by mass or less.

<< Other composition of baked confectionery for frozen desserts >>
Next, the composition of the baked confectionery for frozen desserts of the present invention other than the fats and oils will be described.
In addition to the above-mentioned oil and fat composition for baked confectionery, the baked confectionery for frozen dessert of the present invention contains starches and, if necessary, other raw materials generally used for baked confectionery as long as the effects of the present invention are not impaired. Can be contained.

Examples of the above-mentioned starches include corn starch, waxy corn starch, high amylose corn starch, tapioca, potato, potato, wheat, rice, beans and other starches, and these starches are used as raw materials for esterification, etherification, cross-linking, pregelatinization, and heat treatment. Chemically and physically treated products such as strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, whole grain flour and other flours, rye flour, rice flour and other other flours, almond flour, hazelnut flour Such as starch powder and the like. Further, as the starches, one kind or two or more kinds selected from these can be used.

In the baked confectionery for frozen desserts of the present invention, the content of starches is preferably 35 to 75% by mass of the whole dough before baking. The lower limit of this content is preferably 40% by mass or more, and more preferably 45% by mass or more. The upper limit of this content is preferably 70% by mass or less, and more preferably 65% by mass or less.

Other raw materials used for the baked confectionery for frozen desserts of the present invention include, for example, the following materials, and one or more selected from them can be used.
・ Water, emulsifier,
-Salt seasonings such as salt and potassium chloride.
-Acetic acid, lactic acid, gluconic acid and other acidulants.
・ Sugars and sugar alcohols.
・ Milk and various dairy products.
·sweetener.
-Colorants such as β-carotene, caramel, and red yeast rice pigment.
-Antioxidants such as tocopherol and tea extract.
-Plant proteins such as wheat protein and soy protein.
・ Eggs and various egg products.
-Other food additives such as thickeners, flavoring agents, seasonings, pH regulators, food preservatives, shelf life improvers, enzymes, etc.
-Food materials such as fruits, fruit juices, fruit powders, dried fruits, coffee powders, tea powders, nut pastes, spices, spice extracts, cocoa mass, cocoa powder, vegetables, meats, seafood, etc.

When the baked confectionery dough for frozen desserts of the present invention contains water, the water content in the baked confectionery dough for frozen desserts, including the water content in other raw materials described later, is preferably 50% by mass or less of the whole dough. , 40% by mass or less, more preferably 30% by mass or less. The lower limit of the water content is practically, for example, 10% by mass or more, and may be 15% by mass or more. Most of the water in the baked confectionery dough is volatilized by baking.

Examples of the above-mentioned emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartrate fatty acid ester, glycerin phenic acid fatty acid ester, glycerin diacetyl tartrate fatty acid ester, sorbitan fatty acid ester, and sho. Synthetic emulsifiers such as sugar fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl lactate calcium, stearoyl lactate sodium and polyoxyethylene sorbitan monoglyceride, for example, soybean lecithin. , Egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols, milk fat globules and the like. Moreover, as an emulsifier, one kind or two or more kinds selected from these can be used.

When the baked confectionery for frozen dessert of the present invention contains an emulsifier, the content in the baked confectionery dough is preferably 0.05 to 1% by mass, preferably 0.1 to 0.5% by mass. More preferable.

The above milks and various dairy products include raw milk, milk, special milk, raw goat milk, sterilized goat milk, raw noodle milk, partially defatted milk, defatted milk, processed milk, cream cheese, natural cheese, process cheese, ice cream. Kind, concentrated milk, defatted concentrated milk, unsweetened milk, unsweetened defatted milk, sweetened milk, sweetened defatted milk, whole milk powder, defatted milk powder, cream, cream powder, sour cream, milky protein, whey, whey powder , Milk sugar whey, milk sugar whey powder, whey protein concentrate (WPC and / or WPI), milk protein concentrate (MPC), butter milk, butter milk powder, sweetened milk powder, prepared milk powder, fermented milk, yogurt, lactic acid bacteria beverage , Milk beverages, casein calcium, casein sodium, casein potassium, casein magnesium, whey protein consate rate, total milk protein, milk clear minerals and the like. Further, in the present invention, one or more selected from these dairy products can be used.

In the baked confectionery dough for frozen desserts of the present invention, the total amount of milk and various dairy products is preferably 0.1 to 10% by mass and more preferably 0.1 to 7% by mass as the solid content.

The above sweeteners include white sugar, granulated sugar, powdered sugar, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, malt sugar, lactose, cyclodextrin, enzyme saccharified water candy, acid saccharified water candy, reduced starch saccharified product, and reduced sugar. Sugar polydextrose, reduced lactose, sorbitol, xylitol, martitol, erythritol, mannitol, isomerized liquid sugar, sucrose-bound sucrose, oligosaccharide, xylose, trehalose, fructo-oligosaccharide, soybean oligosaccharide, galactooligosaccharide, xylooligosaccharide, arabinose, Examples thereof include palatinose oligosaccharides, agarooligosaccharides, chitin oligosaccharides, milk fruit oligosaccharides, hemicellulose, moraces, isomaltooligosaccharides, maltooligosaccharides, coupling sugar, raffinose, lactose, theande oligosaccharides, gentioligoses, and high-sweetness sweeteners. Moreover, as a sweetener, one kind or two or more kinds selected from these can be used.

The above eggs and various egg products include whole egg, egg yolk, egg white, salted whole egg, salted egg yolk, salted egg white, sweetened whole egg, sweetened egg yolk, sweetened egg white, dried whole egg, dried egg yolk, dried egg white, and frozen whole egg. , Frozen egg white, frozen egg white, frozen salted whole egg, frozen salted egg yolk, frozen salted egg white, frozen sugared whole egg, frozen sugared egg white, frozen sugared egg white, enzyme-treated whole egg, enzyme-treated egg yolk and the like can be used. Moreover, as an egg and various egg products, one kind or two or more kinds selected from these can be used.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, arabic gum, alginic acid, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, and gelatin. And so on. Further, as the thickening stabilizer, one kind or two or more kinds selected from these can be used.

Among the above-mentioned other raw materials, the total content of the raw materials other than water is preferably 7 to 35% by mass of the whole dough before baking. The lower limit of this content is more preferably 10% by mass or more, and further preferably 13% by mass or more. Further, the upper limit of this content is more preferably 32% by mass or less, and further preferably 28% by mass or less.

<Manufacturing method of baked confectionery for frozen desserts>
Next, a method for producing baked confectionery for frozen desserts will be described.
The method for producing baked confectionery for frozen desserts is not particularly limited, and a general method for producing baked confectionery can be used. For baked confectionery for frozen desserts, for example, flours such as wheat flour, sugar, the oil and fat composition for baked confectionery of the present invention, water, and other raw materials as necessary are kneaded to prepare a dough, and the dough is heated. Obtained by cooking (baking).

The dough for these baked confectioneries can be produced by a known method such as a sugar batter method, a flower batter method, an all-in-mix method, etc., and is baked according to a conventional method.

Cooking is not particularly limited, and includes baking, frying, steaming, microwave cooking, and oven cooking. The conditions for cooking can also be adjusted as appropriate. For example, the heating temperature is such that the temperature of the dough is 80 to 120 ° C., and the heating time is 1 to 90 minutes.

Frozen desserts are cooled to a room temperature of, for example, about 25 ° C., and then combined with the frozen dessert, in order to produce a composite frozen dessert in combination with the frozen dessert, before the production or at an appropriate stage during the production. Stored in a storage such as a refrigerator.

<Composite frozen dessert>
Next, the composite frozen dessert of the present invention will be described. The compound frozen dessert of the present invention is a food product in which the baked confectionery for frozen dessert of the present invention and the frozen dessert as described above are combined. In particular, from the viewpoint of utilizing the feature of the present invention that the texture of the baked confectionery can be maintained in a more preferable range and the effect of suppressing water transfer can be further improved, the baked confectionery for frozen desserts of the present invention is an ice cream. It is more useful when combined with frozen desserts containing a large amount of water, such as ice milk, lacto ice, and frozen desserts (ice candy, etc.).

The compound method in the composite frozen dessert of the present invention is, for example, placing the frozen dessert on the frozen dessert, placing the baked dessert on the frozen dessert, inserting the baked dessert into the frozen dessert, sandwiching the frozen dessert with the frozen dessert, sandwiching the baked dessert with the frozen dessert, and the frozen dessert. Any method may be used, such as alternately stacking the frozen desserts, folding the frozen dessert into the frozen dessert, wrapping the frozen dessert in the frozen dessert, filling the frozen dessert in the frozen dessert, and mixing the frozen dessert with the finely divided baked dessert.

Hereinafter, the present invention will be described in more detail with reference to examples. The materials, amounts used, ratios, treatment contents, treatment procedures, etc. shown in the examples can be appropriately changed as long as they do not deviate from the gist of the present invention. Therefore, the scope of the present invention is not limited to the specific examples shown below.

<Raw materials>
The details of the fats and oils used in the examples are as follows. Each fat and oil may be abbreviated as fat and oil A-1.
(Fat A-1)
rapeseed oil. Corresponds to the above fats and oils (A).
(Fat A-2)
Soybean oil. Corresponds to the above fats and oils (A).
(Fat B-1)
Shea butter fractionated soft tissue oil (iodine value 65). Corresponds to the above fats and oils (B).
(Fat C-1)
Random transesterified fats and oils obtained by the method described below. Corresponds to the above fats and oils (C).
83 parts by mass of rapeseed oil, 7 parts by mass of extremely hydrogenated palm oil that was hydrogenated until the iodine value became 3 or less, and 10 parts by mass of extremely hydrogenated hyelsin rapeseed oil that was similarly hydrogenated were melted by heating. The mixture was mixed in the above-mentioned state to obtain an oil and fat mixture. Next, a random transesterification reaction was carried out on this fat and oil mixture using sodium methoxide as a catalyst. After that, according to a conventional method, bleaching (white clay amount is 3% by mass with respect to oil, treatment temperature 85 ° C.) and deodorization (250 ° C., 60 minutes, amount of water vapor blown is 5% by mass with respect to oil) are refined at random. An oil / fat C-1 which is a transesterified oil / fat was obtained.
(Fat D-1)
Random transesterified fats and oils obtained by the method described below. Corresponds to the above fats and oils (D).
Hydrogenated until the iodine value became 3 or less, 30 parts by mass of hyelsin rapeseed oil and 70 parts by mass of hyoleic sunflower oil (the amount of oleic acid in the constituent fatty acid composition was 86.3% by mass) were added as extremely hydrogenated oil. Each was heated and dissolved and mixed to obtain an oil and fat mixture. Next, a random transesterification reaction was carried out on this fat and oil mixture according to a conventional method using sodium methoxide as a catalyst. After that, according to a conventional method, bleaching (white clay amount is 3% by mass with respect to oil, treatment temperature 85 ° C.) and deodorization (250 ° C., 60 minutes, amount of blown water vapor is 5% by mass with respect to oil) are refined at random. An oil / fat D-1 which is a transesterified oil / fat was obtained.
(Fat E-1)
Random transesterified fats and oils obtained by the method described below.
100 parts by mass of palm superolein having an iodine value of 60 is subjected to a random transesterification reaction catalyzed by sodium methoxide, a bleaching / deodorizing purification treatment, and a random ester according to a conventional method in the same manner as in the production of fats and oils C-1. A fat and oil E-1 (iodine value 65), which is a replacement fat and oil, was obtained.

<Manufacturing of oil and fat compositions for baked goods>
For baked confectionery of the type that does not contain an aqueous phase, the raw material fats and oils that have been heated and thawed are mixed with the formulations shown in Tables 1 to 3, stirred to be uniform, and then rapidly cooled and plasticized at -30 ° C / min. Oil and fat compositions (Comparative Examples 1 to 9 and Examples 1 to 10) were produced, respectively. The analytical values of the oil and fat compositions for baked confectionery are shown in Tables 1 to 3.

The triglyceride composition and the content of each component in the oil and fat composition for baked confectionery are high-performance liquid chromatography according to the "Standard Oil and Fat Analysis Test Method 2.4.6.2-2013 (Triacylglycerin Composition)" established by the Japan Oil Chemists' Society. It was measured by the graph method. In addition, the constituent fatty acid composition and the content of each component in the oil and fat composition for baked confectionery are the "standard oil and fat analysis test method 2.4.2.3-2013" and "standard oil and fat analysis test method 2" established by the Japan Oil Chemicals Society. It was measured by a capillary gas chromatograph method with reference to "4.4.3-2013".

<Manufacturing of baked confectionery for frozen desserts>
Using each of the oil and fat compositions for baked confectionery (Comparative Examples 1 to 9 and Examples 1 to 10) obtained as described above, a sable dough (baked confectionery dough) was prepared by the following method. First, white sugar (25 parts by mass) was added to a shortening type oil / fat composition for baked goods (45 parts by mass), and the mixture was stirred so as to be uniform. Then, a material obtained by combining whole eggs (20 parts by mass) and water (10 parts by mass) was added and mixed to the stirred product in two portions. Finally, the sieved cake flour (100 parts by mass) was added little by little, stirred, and kneaded well to obtain a sable dough.

Then, after stretching this sable dough to a thickness of 4 mm, it is die-cut with a cercle having an inner diameter of 69 mm, and the die-cut dough is baked for 15 minutes in an oven with a top heat of 180 ° C. and a bottom heat of 150 ° C. to obtain a sable. rice field.

Vanilla ice cream (thickness 1.5 cm) (“Lotte Isis M14LD vanilla” manufactured by Lotte Co., Ltd., milk fat content 14% by mass, water content about 60% by mass), which was die-cut with a cercle with an inner diameter of 65 mm, was obtained by the above method. Sand ice (composite frozen dessert) was obtained by sandwiching it with two pieces of sablé.

<Effect evaluation method>
The sandwich ice obtained as described above was placed in a freezer bag and stored in a freezer set at -18 ° C. for 7 days. Then, eat each of the sand ice creams taken out, and based on the following evaluation criteria, regarding the oil and fat composition for baked confectionery, baked confectionery for frozen desserts, and complex frozen desserts, "crispy feeling in the baked confectionery part" and "hardness of the bite of the baked confectionery part". The sensory evaluation was performed from the three points of "Sa" and "Mouth melting of the baked confectionery department". The temperature of the sandwich ice when eaten was -10 to -5 ° C (ice center temperature), and the temperature of the environment in which the evaluation test was carried out was about 18 to 22 ° C. The evaluation of "crispy feeling of the baked confectionery part" is an evaluation of the degree of crispy feeling peculiar to the sable, and the sable is not so moist that the sable has a crispy and good texture, that is, the moisture in the baked confectionery. It can be said that the transition is suppressed. In the evaluation of "hardness of the bite of the baked confectionery part", only the baked confectionery for frozen dessert was put in a freezer bag like the sand ice cream, and the hardness of the baked confectionery stored frozen under the same conditions as the sand ice cream was used as a standard.

The sensory evaluation of the above three points was carried out by 12 panelists. Prior to the evaluation, the degree of sensuality corresponding to each score was adjusted among the panelists in advance.

The evaluation criteria are as follows. The evaluation results are shown in Tables 1 to 3. The results of the sensory evaluation were [54-60 points: +++, 44-53 points: ++, 36-43 points: +, 18-35 points:-, 0-17 points, depending on the total score of the 12 panelists. : −−], shown in Table 3. If there is one or more plus signs "+" in both the "crispy feeling of the baked confectionery part" and the "hardness of the bite of the baked confectionery part", it can be said that the task achievement level of the present invention is achieved.

<< Evaluation Criteria: Crispy feeling of the baked confectionery department >>
5 points: The texture was crispy and very good.
3 points: The texture was crispy and good.
1 point: It had a soft or hard texture and lacked a crispy texture.
0 points: The soft or hard texture was strong, and no crispy texture was felt.

<< Evaluation Criteria: Hardness of the baked confectionery part >>
5 points: Very good with just the right hardness.
3 points: Good hardness.
1 point: Harder or softer than the standard hardness.
0 point: Very hard or very soft than the standard hardness.

<< Evaluation Criteria: Melting in the mouth of the baked confectionery department >>
5 points: Very good mouthfeel.
3 points: Good mouthfeel.
1 point: Poor mouthfeel.
0 points: I didn't feel any melting in my mouth.

<Evaluation result>
From the results of the above Examples and Comparative Examples, according to the oil and fat composition for baked confectionery, the baked confectionery for frozen dessert and the composite frozen dessert of the present invention, even if the baked confectionery and the composite frozen dessert containing the frozen dessert are in the frozen temperature range, the baked confectionery It was found that the texture of the confectionery can be maintained and the transfer of water to the baked confectionery can be suppressed. It was also found that according to the oil / fat composition for baked confectionery, the baked confectionery for frozen desserts and the composite frozen dessert of the present invention, a good melting of the baked confectionery can be obtained.

Claims (6)

Oil and fat compositions for baked goods that satisfy the following conditions (a) to (c);
(A) In the triglyceride composition of the oil phase in the oil / fat composition, the content of the triglyceride of CN50 to 58 is 30 to 97% by mass;
(B) In the constituent fatty acid composition of the oil phase, the content of polyunsaturated fatty acids is 8 to 45% by mass;
(C) The SFC of the oil phase at 10 ° C. is 4 to 20%, and the SFC of the oil phase at 0 ° C. is 8 to 30%. The oil and fat composition according to claim 1, further satisfying the following condition (d);
(D) In the constituent fatty acid composition of the oil phase, the mass ratio of the content of the saturated fatty acid having 16 carbon atoms to the content of the saturated fatty acid having 18 carbon atoms is 0.05 to 5. The oil and fat composition according to claim 1 or 2, further satisfying the following condition (e);
(E) In the constituent fatty acid composition of the oil phase, the mass ratio of the content of saturated fatty acid to the content of unsaturated fatty acid is 0.1 to 0.4. The oil and fat composition according to any one of claims 1 to 3, further satisfying the following condition (f);
(F) In the triglyceride composition of the oil phase, the mass ratio of the triglyceride content of CN50 to 58 to the triglyceride content of CN34 to 38 is 40 to 100. A baked confectionery for frozen desserts containing the oil / fat composition according to any one of claims 1 to 4. A complex frozen dessert containing the baked confectionery and the frozen dessert according to claim 5.