JP3422508B2 - Oil composition - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil / fat composition having excellent heat resistance, and more particularly, to a baked confectionery such as cookies and snacks, which is contained in advance as a center cream. The present invention relates to an oil / fat composition which can be baked together with baked confectionery dough. 2. Description of the Related Art
A wide variety of complex confections in which cream is added to baked confectionery such as cookies and snacks are commercially available. Among them, there are many baked goods in which cream is included in the center of baked confectionery, but most products are manufactured by a method of injecting the cream with a syringe needle or the like after baking the flour dough. When manufacturing baked goods with cream in the center,
If the cream can be included in the flour dough and then baked, the process can be simplified and the production efficiency of baked confectionery will improve, but with conventional creams, if the cream is included in the flour dough and then baked, the cream itself will be hard There is a problem that the cream becomes softer immediately after baking but becomes harder with the lapse of time, or the fats and oils of the cream migrate to the dough during baking and the cream is reduced. As a method of obtaining a heat-resistant cream that can be included in such a baked confectionery center, a method of blending fractionated lecithin and nuts with the cream (Japanese Patent Laid-Open No. 64-399)
No. 46), a method of blending okara powder (JP-B-58)
No. 51739) and a method of blending sugar and a polyglycerin fatty acid ester having an HLB value of 10 or more (Japanese Patent Publication No. 211220). However, the method of blending nuts and okara powder can be applied to the production of chocolate cream, nut cream, etc., because nuts and okara powder have a unique flavor and color. It has been difficult to produce the majority of creams, such as taste creams, vanilla creams, orange creams, strawberry creams, peach creams, etc., because the flavors and colors of nuts, okara powders and the like cannot be hidden. Also, the method of blending the polyglycerin fatty acid ester has the same problem because nuts and yellow powder are added to adjust the sweetness of the cream. [0005] Accordingly, an object of the present invention is used as the center cream baked come confectionery, or become hard when fired with baked goods dough, without or flow, after firing even or eroded, there is no change in hardness Another object of the present invention is to provide an oil / fat composition which does not exhibit an off-flavor or odor, is white or pale, can be colored and flavored as desired, and presents a good texture. Means for Solving the Problems As a result of intensive studies, the present inventors have found that fats and oils are
It has been found that an oil / fat composition containing an α-crosslinked ether starch can achieve the above object. The present invention has been made on the basis of the above findings, and has been applied to baked confectionery dough in advance.
After including it as a center cream,
A fat and oil composition to be fired together, wherein the plastic fat and oil 100
It is an object of the present invention to provide an oil or fat composition characterized by comprising 10 to 200 parts by weight of an α-linked crosslinked ether starch in parts by weight. Hereinafter, the fat and oil composition of the present invention will be described in detail. Raw material starch of α-linked cross-linked ether starch blended in the oil and fat composition of the present invention includes potato starch, sweet potato starch, sago starch, tapioca starch, corn starch, waxy, corn starch, rice starch, wheat starch, bean starch and the like. Examples include natural starch. [0008] The α-linked crosslinked ether starch used in the oil and fat composition of the present invention is produced by preliminarily reacting a starch with a crosslinking agent and an etherifying agent to α-convert the obtained crosslinked ether starch. The crosslinked ether starch is obtained by reacting a starch with a crosslinking agent and an etherifying agent according to a conventional method. The cross-linked ether starch may be manufactured by reacting only the cross-linking agent on the starch and then etherifying the starch.
Crosslinked ether starch produced by simultaneously performing etherification and crosslinking reaction is preferred. Preferred examples of the crosslinking agent at this time include metaphosphate, phosphorus oxychloride, epichlorohydrin, acrolein and the like. Preferred etherifying agents include ethylene oxide, propylene oxide, sodium monochloroacetate and the like, with propylene oxide being more preferred. The degree of etherification of the cross-linked ether starch is described in S. (Degree of Substituti
(On stands for the number of substituents of ether groups per glucose residue of starch.) 0.01 to 0.25 is preferred. The crosslinked ether starch thus obtained is α-converted to obtain an α-crosslinked ether starch. The α-formation is carried out by treating with a drum dryer, an extruder or the like according to a conventional method, but it is preferable to carry out the treatment at 110 to 170 ° C. so that the proportion of the α-formation becomes 95% or more. The degree of cross-linking of the cross-linked ether starch is such that the water absorption of the α-cross-linked cross-linked ether starch after finally being α-converted is 0.1.
15 to 0.40. The water absorption is dominantly controlled by the degree of crosslinking, but in addition, the type of starch used,
It differs depending on the degree of etherification and the condition of α-formation. In any case, the α-linked crosslinked ether starch is formed by taking these factors into consideration, but the crosslink may be performed so that the water absorption is in the above range. The above-mentioned water absorption is measured by the following method. A container (preferably a desiccator), which is previously filled with water and sealed, is placed in a thermostat at 60 ° C. Measure the sample in a Petri dish (W0),
Place in a closed container and leave for 12 hours. Next, the petri dish is left at room temperature for 30 minutes and then weighed (referred to as W1). The water absorption is represented by the following equation. Water absorption = (W1 -W0) / W0 In the fat and oil composition of the present invention, the above-mentioned α-linked crosslinked ether starch is used alone or as a mixture of two or more. The fats and oils used in the fat and oil composition of the present invention are plastic fats and oils such as soybean oil, rapeseed oil, rice bran oil, sunflower oil, cottonseed oil, corn oil, palm oil, fish oil, beef tallow, lard, etc. A mixture of one or more of animal and vegetable fats or oils which have been subjected to treatments such as hydrogenation, fractionation, transesterification or the like as they are or having a melting point of about 15 to 35 ° C. can be mentioned. The oil / fat composition of the present invention is prepared by adding 100 parts by weight of the above-mentioned plastic oil / fat to the α-linked cross-linked ether starch 10 to 10 parts by weight.
200 parts by weight, preferably 50 to 150 parts by weight, if the amount of the α-linked cross-linked ether starch is less than the above amount, the fat and oil composition becomes candy-like during firing and becomes hard, It becomes hard even if it exceeds the amount. The fat and oil composition of the present invention is used after adding sugar and other additives as necessary according to the purpose (use). When the oil or fat composition of the present invention is used as a center cream of a baked confectionery having a cream containing almost no sugar such as savory cream such as curry taste, cheese taste and pizza taste as the center cream, By increasing the proportion of the α-linked cross-linked ether starch, it is possible to produce the desired baked confectionery. When sugar is added to the oil and fat composition of the present invention, the oil and fat composition 10
The sugar is preferably 0 to 200 parts by weight with respect to 0 parts by weight. As the sugar, a commercial product can be used, but it is preferable to use a mixture of several percent of starch to prevent moisture absorption. Furthermore, by blending the indigestible dextrin and / or lactose with the oil or fat composition of the present invention, a cream having a smooth texture can be obtained. Indigestible dextrin is produced by dissolving roasted dextrin in water and reacting with α-amylase, and furthermore, it is preferred that transglucosidase is acted on to increase the dietary fiber content. What is by weight is suitable for incorporation into creams. The dietary fiber content was measured by the Prosky-AOAC method (Monthly Food Chemical 1990-9, p69). [0014] The appropriate amount of the indigestible dextrin and / or lactose in the oil composition differs depending on the type of the target cream, but is 10 to 150 parts by weight per 100 parts by weight of the α-crosslinked ether starch. Preferably 30 to 120
By weight, the cream condition and texture during baking are good. The present invention will be described in more detail with reference to Examples and Comparative Examples in which the fat and oil composition of the present invention is used as a center cream for baked confectionery. Example 1 Milk-Taste Cream-Contained Cookie (Preparation of Milk-Taste Cream) After mixing the ingredients having the composition shown in Table 1, the mixture was rolled and finely pulverized.
3% and 0.2% of milk flavor flavor were added, mixed by conching for 30 minutes, and solidified and allowed to stand at 10 ° C. for 2 hours or more to prepare a milk flavor cream. [Table 1] (Preparation of Cookies) Cookie dough is prepared according to a conventional method with the composition shown in Table 2, and is spread to a thickness of about 3 mm with a sheeter. Then, about 10 g is cut into a circular shape, and about 5 g of the milk flavor cream prepared as described above. Was wrapped to prepare a cookie.
This was baked in an oven at an upper temperature of 200 ° C. for 15 minutes. [Table 2] The two types of cookies baked as described above are:
In both cases, the cream does not harden or flow, there is no change in hardness of the cream over time and there is no loss, the cream is soft as before baking, furthermore, there is no unpleasant taste and smell, the color of the cream is The white color matched the milk taste, and the taste was good. In addition, the texture was no. 2
No. was smoother and preferred, but No. One was no problem. Example 2 Enclosed cookie with strawberry cream In the same manner as in Example 1, lecithin 0.1% was added to the composition shown in Table 3.
3% and strawberry flavor 0.2% were added to prepare a strawberry cream, and an encased cookie was prepared using the same cookie dough as the cookie dough prepared in Example-1. [Table 3] The cookie obtained by baking the above-mentioned encased cookie in the same manner as in Example 1 does not cause the cream to harden or flow, and does not change the hardness of the cream with time or lose its weight. As before, it was soft, without any off-flavors and off-flavors, and the cream color was pink, matching the strawberry flavor, and both texture and taste were good. Comparative Example 1 In the same manner as in Example 1,
Milk flavor creams were prepared according to the composition shown in Table-4, and wrapped cookies were prepared and baked. [Table 4] In each of the obtained cookies, the phenomenon that the surface of the cream became candy-like and became hard was observed. Comparative Example 2 In the same manner as in Example 1,
A milk flavor cream was prepared according to the formulation in Table 5, a cookie wrap was prepared, and baked. [Table 5] The obtained cookies had a creamy candy-like surface and were unsuitable for eating. [Example 3] In the same manner as in Example 1, the wrapped cookie containing curry cream was mixed with lecithin 0.1% in the composition shown in Table 6.
Curry cream was prepared by adding 3%, and an encased cookie was prepared and baked. [Table 6] The obtained cookies do not harden or flow the cream, have no change in the hardness of the cream with time or decrease, and are as soft as before baking.
Furthermore, there was no off-taste or off-flavor, and the color of the cream matched the curry taste, and the texture and taste were both good. The oil composition of the present invention according to the present invention is used as the center cream baked come confectionery, or become hard when fired with baked goods dough, without or flow, or ullage after firing, It has no change in hardness, does not exhibit off-flavors and off-flavors, and is white or light-colored, exhibiting good texture.

──────────────────────────────────────────────────続 き Continued on front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A23D 7/00 A21D 2/16

Claims (1)

(57) [Claims] [Claim 1] The center cake is added to the baked confectionery dough in advance.
It is baked together with the baked goods dough as a ream
Fat composition, 100 parts by weight of plastic fat,
An oil or fat composition comprising 10 to 200 parts by weight of an α-crosslinked ether starch.