JP4159230B2 - Oil composition for kneading baked goods - Google Patents

Description

[0001]
[Industrial application fields]
The present invention relates to an oil and fat composition for kneading baked confectionery that has a texture that has never been seen before.
[0002]
[Prior art and problems to be solved by the invention]
One of the roles of kneading fats and oils in baked confectionery is shortening. The shortening property is a property that fat and oil wraps the gluten of the dough and weakens the gluten film to give the baked confectionery a brittle texture. This property varies depending on the blending amount of the fats and oils for kneading, and is a means for achieving a variety of texture of baked confectionery. However, the brittle texture obtained by changing the blending amount of the fats and oils for kneading is limited, and a new texture has been desired. In addition, the properties required for kneading fats and oils are a wide range of plasticity, such as good shortening, creaming, and water retention, and conventional kneading fats and oils include animal and vegetable oils and oils and fats obtained by hydrogenating them. Various properties of the kneaded fats and oils were improved by blending, and the relationship between the triacylglycerin composition of the kneaded fats and oils and the texture of the baked confectionery was not studied.
[0003]
Accordingly, an object of the present invention is to provide a fat and oil composition for kneading baked confectionery, which can give a crisp texture that cannot be obtained by the shortening property of general kneading fats and oils to baked confectionery.
[0004]
[Means for Solving the Problems]
The present inventors have made intensive studies, as a result, oil and fat composition comprising a triacylglycerol represented by S _L OS _L in the oil phase a certain amount or more, and finding that it is possible to achieve the above object.
[0005]
The present invention has been made on the basis of the above knowledge, and 35 wt.% Of triacylglycerol represented by SL OSL (SL: palmitic acid residue and / or stearic acid residue, O: oleic acid residue) in the oil phase. The present invention provides a fat and oil composition for kneading baked confectionery, characterized by being a shortening containing at least%.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the present invention will be described below.
The oil and fat composition for kneading baked confectionery of the present invention contains 35% by weight or more of triacylglycerol represented by S _L OS _L in the oil phase.
[0007]
In the above, S _L are palmitic acid residues and / or stearic acid residues, O indicates oleic acid residue.
[0008]
The content of S _L OS _L in the oil phase of the baked goods kneading lump for oil and fat composition of the present invention, 35 wt% or more, preferably 38 wt% or more, more preferably 40 wt% or more. If the total content of S _L OS _L is less than 35% by weight, it is not preferable because a rough texture cannot be imparted to the baked confectionery.
[0009]
Moreover, baked goods kneading lump for fat and oil composition of the present invention (except for _{S L OS L) S L OS} L as triacylglycerol other than U3, SU2, S2U, may contain S3, these four The triacylglycerol may be contained in any proportion. Here, U represents an unsaturated fatty acid, and S represents a saturated fatty acid.
[0010]
To obtain S _L OS baked goods batter included for fat composition comprising a triacylglycerol 35 wt% or more represented by _L in the oil phase, as the oil to be incorporated into baked goods kneading lump fat composition for, S _L It is preferable to blend fats and oils rich in OS _L. The oil rich in S _L OS _L, cocoa butter, shea butter, mango kernel oil, sal fat, illipe butter, palm oil and their fractionated oil, hydrogenated oil and the like, one selected from these Or 2 or more types can be used. Moreover, fats and oils rich in S _L OS _L can be produced and used by transesterification. In this case, for example, high oleic sunflower oil and stearic acid are transesterified using a 1,3-specific lipase as a catalyst, and the fatty acid is removed and fractionated.
[0011]
However, in the case of using palm oil only as fat to be blended, it is a pastry kneading lump for the oil or fat composition of the present invention containing S _L OS _L at triacylglycerol 35 wt% or more represented in the oil phase Therefore, when palm oil is used, it is used in combination with other fats and oils rich in S _L OS _L.
[0012]
The amount of the fat rich in S _L OS _L is preferably 35% by weight or more, more preferably 40% by weight or more, and most preferably 50% by weight or more in the fat and oil composition for kneading baked confectionery of the present invention. .
[0013]
In the present invention, it is possible to use fats other than fats rich in the above S _L OS _L. For example, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork fat, fish oil, whale oil, etc. Examples include processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation, and transesterification. In the present invention, these oils and fats can be used alone or in combination of two or more. You can also. The amount of these fats and oils may be in the range such as the content of triacylglycerol becomes 35 wt% or more represented by S _L OS _L baked goods kneading lump for fat and oil composition of the present invention.
[0014]
In addition, water, emulsifiers, antioxidants, sugars and sugar alcohols, starch, wheat flour, inorganic salts and organic acid salts, gelling agents, dairy products, egg products, cacao and cacao products, coffee and coffee products, and other various types Taste ingredients such as general food materials, flavorings, seasonings, coloring agents, preservatives, pH adjusters, and the like can be used. The content of these components may be in accordance with general kneaded oils and fats.
[0015]
Examples of the emulsifier include lecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, poly Examples include glycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride and the like. Species or two or more can be used. Among these, it is preferable to use an emulsifier that suppresses bloom of baked confectionery, and examples thereof include polyglycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester. In this invention, 1 type, or 2 or more types chosen from these can be used.
[0016]
The amount of the emulsifier is preferably 5% by weight or less, more preferably 3% by weight or less, based on the fats and oils blended in the fat and oil composition for kneading baked confectionery.
[0018]
The method for producing a baked confectionery kneading lump fats compositions of this invention may be prepared according to the general short Nin grayed production methods.
[0019]
The oil composition for kneading baked confectionery thus obtained can be used for baked confectionery such as cookies, biscuits and cakes. A general method may be used for producing the baked confectionery.
[0020]
【Example】
The details of the invention are illustrated by the following examples. The present invention is not limited by the examples. In the following Examples and Comparative Examples, all parts and% are based on weight. Examples 4 and 5 below are reference examples.
[0021]
[Example 1]
A shortening consisting of 50% palm mid-melting fraction and 50% pork fat was produced. This shortening contained 37% of S _L OS _L.
[0022]
Cookies were manufactured using the obtained shortening. First, 50 parts of the shortening, 50 parts of sugar and flavor were mixed and stirred, and 20 parts of the whole egg was mixed in several portions. To this, 100 parts of flour and 1 part of baking powder were added and lightly mixed and baked in an oven at 200 ° C. The cookies thus produced were very crisp and melted in the mouth.
[0023]
[Example 2]
A shortening consisting of 30% palm mid-melting fraction and 70% palm oil was produced. This shortening contained 43% of S _L OS _L.
[0024]
Cookies were produced by the same composition and production method as in Example 1 using the obtained shortening. The cookies thus produced were very crisp and melted in the mouth.
[0025]
[Example 3]
A shortening consisting of 49% monkey fat, 49% palm oil and 2% sorbitan distearate (HLB = 4) was produced. The shortening contained 41% of the S _L OS _L.
[0026]
Cookies were produced by the same composition and production method as in Example 1 using the obtained shortening. The cookies thus produced were very crisp and melted in the mouth.
[0027]
[Comparative Example 1]
A shortening consisting of 100% palm oil was produced. This shortening contained 30% S _L OS _L.
[0028]
Cookies were produced by the same composition and production method as in Example 1 using the obtained shortening. The cookies produced in this way were clearly inferior to Examples 1 to 3 in terms of crispness.
[0029]
[Example 4]
Margarine comprising 66.8% cocoa butter, 16.7% pork fat, 16% water, 0.5% lecithin, an appropriate amount of antioxidant, an appropriate amount of carotene pigment, and an appropriate amount of flavoring was produced. This margarine contained 62% S _L OS _L in the oil phase.
[0030]
A Langdeshire was manufactured using the obtained margarine. First, 80 parts of the margarine, 80 parts of sugar and 3 parts of vanilla sugar were mixed and stirred, and 100 parts of egg white was added and mixed. 100 parts of flour was added to this and mixed until smooth and baked in an oven at 180 ° C. The Langscher produced in this way was very crispy and melted well in the mouth.
[0031]
[Comparative Example 2]
Margarine was produced in the same manner as in Example 4 except that 66.8% pork fat and 16.7% cocoa butter were used. This margarine contained 16% of S _L OS _L in the oil phase.
[0032]
Using the obtained margarine, Langdeshire was produced by the same composition and production method as in Example 4. The Langscher produced in this way was clearly inferior in crispness compared to Example 4.
[0033]
[Example 5]
A compound margarine comprising 39% iripe fat, 45% milk fat, 15.5% water, 0.5% lecithin, an appropriate amount of antioxidant, an appropriate amount of carotene pigment, and an appropriate amount of perfume was produced. This compound margarine contained 41% of S _L OS _L in the oil phase.
[0034]
Madeleine was manufactured using the obtained compound margarine. First, 75 parts of the compound margarine and 100 parts of sugar were mixed and stirred, and 100 parts of the whole egg was mixed in several portions. To this, 100 parts of flour and 1 part of baking powder were added and mixed until smooth, then placed in a mold and baked in an oven. The Madeleine produced in this way was very crispy and melted well.
[0035]
【The invention's effect】
By using the S _L OS _L baked goods baked goods kneading lump for fat and oil composition of the present invention including a triacylglycerol 35 wt% or more represented by the oil phase, baked Sakkuri and texture not heretofore Can be given to confectionery.

Claims (3)

A baked confectionery characterized by being a shortening containing 35 wt% or more of triacylglycerol represented by SL OSL (SL: palmitic acid residue and / or stearic acid residue, O: oleic acid residue) in the oil phase Oil composition for kneading. The fat and oil composition for kneading baked goods according to claim 1, wherein the shortening contains an emulsifier . The fat and oil composition for kneading baked confectionery according to claim 2 , wherein the emulsifier is one or more selected from polyglycerin fatty acid ester, sucrose fatty acid ester and sorbitan fatty acid ester .