JP4493585B2 - Oil and fat composition for kneading baked confectionery with oily ingredients - Google Patents

Description

  The present invention relates to an oil / fat composition for baked confectionery kneading, which can be used as a fat / oil for kneading baked confectionery dough blended with an oil / fat material, and an oil / fat composition for kneading baked confectionery in the oil / fat ingredients. The present invention relates to a baked confectionery containing an oily material containing a product.

  Conventionally, in baked confectionery containing oily ingredients, after baking nuts or chocolate in a baked confectionery dough such as cookies or biscuits, the surface of the baked confectionery is wiped with white powder during the distribution process or storage. Spotted whitening often occurs and may be accompanied by the blooming phenomenon of chocolates. Such a phenomenon is caused by the migration of specific components in the oil and the accompanying growth of fat crystals between the fat and oil products used in the baked confectionery compounded with fat and oil, although the mechanism has not yet been clarified. Estimated. When such a phenomenon occurs, the commercial value is significantly reduced.

  For this reason, until now, many attempts have been made to eliminate the above whitening and bloom by suppressing migration. For example, a method of suppressing migration by more rapidly cooling biscuits after firing has been widely known.

In addition to the above-described methods, attempts to suppress migration have been actively performed especially from the aspect of fats and oils used for baked confectionery, and the following proposals have been made.
For example, the trans-acid content in the constituent fatty acids of fats and oils in biscuits has a specific solid fat content at 30% by mass or more, and the difference between the solid fat content of the fats and fats and the solid fat content of fats and oils in chocolate is Oils and fats that are 35% by mass or less at 20 ° C. (see, for example, Patent Document 1), vegetable hardened oil as an essential component of 20% by mass or more, and SFI value of 50% or more at 20 ° C. and 30% or more at 30 ° C. An oil and fat composition containing 20% by mass or more of an oil and fat, wherein the oil and fat composition has an SFI value of 30 to 55% at 20 ° C, 10 to 30% at 30 ° C, and 5% or less at 40 ° C ( For example, refer to Patent Document 2), after melting at 80 ° C., the SFC value after 60 minutes after moving to 30 ° C. is 70% or more with respect to the SFC value after 24 hours after moving to 30 ° C. Oil and fat composition (see, for example, Patent Document 3), triglyceride 10% by mass or more of a disaturated monounsaturated mixed acid group triglyceride, at least one of which is a residue composed of a saturated fatty acid having 20 to 24 carbon atoms among the three fatty acid residues constituting Oils and fats (see, for example, Patent Document 4) have been proposed.

  However, none of the above methods have sufficient migration prevention effects, and if a high melting point component of fat is used in a fat for kneading confectionery in order to increase the migration resistance, when the fat is creamed in advance, In addition to the need for a long period of time for oil and fat conditioning and the remaining lumps, there are problems such as the mouthfeel of the resulting baked confectionery being deteriorated and the like.

  Also, as another important aspect, baking baked confectionery dough blended with oleaginous material will result in a hard texture with a crisp texture when burning, and a burning odor The occurrence of this problem cannot be solved by any of the above methods. Therefore, the present inventors have already found that all the above objects can be achieved by promoting migration after firing, contrary to the above-mentioned various proposals, and containing 30% by mass or more of fats and oils, Oil and fat composition for baked confectionery kneading confectionery, characterized in that SFC of the oil is 5 to 35% at 10 ° C, 3 to 20% at 20 ° C and 0 to 5% at 40 ° C For example, see Patent Document 5) and found that it is possible to suppress blooming and whitening that occur over time after baking in an oleaginous material-containing baked confectionery, and to alleviate the solidification phenomenon due to baking and heating of the oleaginous material. Yes.

  However, since this oil and fat composition is mainly composed of liquid to fluid oil and fat at normal temperature, the consistency at normal temperature is not sufficient, so the creaming property is poor, and the resulting baked confectionery has poor shortness and is hard and crisp There was a problem that caused a texture.

Japanese Examined Patent Publication No. 61-47491 JP-A-64-60325 Japanese Patent Laid-Open No. 4-66045 JP-A 63-126457 JP 2004-16096 A

  Therefore, the object of the present invention is an oily property that has good creaming properties, suppresses blooming and whitening that occur over time after firing, and can reduce the solidification phenomenon caused by firing and heating of the oily material. An object of the present invention is to provide an oil and fat composition for kneading baked confectionery with a material.

  As a result of various studies conducted by the present inventors to achieve the above object, the transesterified oil and fat of palm fractionated soft part oil can improve the creaming property, and is suitable for the oil and fat composition while maintaining the migration promoting function. It was found that a good consistency can be imparted.

  This invention was made | formed based on the said knowledge, and contains 80-100 mass% of fats and oils which transesterified the fats and oils composition which contains 70 mass% or more of palm fractionation soft part oils of the iodine value 52-70 in an oil phase. An oil and fat composition for baked confectionery kneading confectionery, and an oil and fat composition for baked confectionery kneading confectionery, comprising the fat and oil composition for baked confectionery kneading Is.

  The oleaginous material blended baked confectionery using the fat and oil composition for kneading confectionery of the present invention suppresses blooming and whitening that occur over time after baking, and is due to baking and heating of the oleaginous material The solidification phenomenon is alleviated, and it has a crisp and light texture.

  Hereinafter, a preferred embodiment of the oil and fat composition for kneading confectionery of the present invention (hereinafter also simply referred to as an oil and fat composition) will be described in detail.

The oil and fat composition for kneading confectionery of the present invention is an oil and fat composition for kneading to be used in a baked confectionery dough blended with an oil and fat material to obtain a baked confectionery mixed with an oil and fat material. As used herein, the oil-based material is a food material containing a large amount of oil and fat, and typical examples include nuts and chocolates.
The above nuts (greasy materials) include peanuts, almonds, cashews, pistachios, hazelnuts, pecan nuts, oruts, macadamia nuts, brazil nuts, coconuts, pine, poppy, sunflowers, nuts, nuts, and their whole products. Articles, sliced products, processed products such as pastes and purees using them, and the like can be mentioned.
Moreover, chocolate cream, chocolate chip, chocolate crunch, chocolate chunk, etc. are mentioned as said chocolates (greasy material).
In addition, although the shape of the said fat-and-oil raw material changes with compounding methods with baked confectionery dough, it can be made into shapes, such as a granular form, plate shape, spherical shape, chunk shape, chip shape, dice shape, paste shape.

  In addition, the oil and fat composition referred to in the present invention means processed oil and fat foods including margarine, shortening and fat spread, and the oil and fat composition may contain no moisture, and may contain O / Any emulsification form such as W, W / O, O / W / O and the like may be used.

  Next, the oil and fat composition used in the oil and fat composition of the present invention will be described.

  The oil and fat composition used in the oil and fat composition of the present invention contains 70% by mass or more, preferably 90% by mass or more, and more preferably 100% by mass of palm fractionated soft part oil having an iodine value of 52 to 70. When the content of the palm fractionated soft part oil is less than 70% by mass, the creaming property of the obtained oil and fat composition is lowered, so that the shortness property of the obtained baked confectionery is deteriorated, resulting in a crisp and hard texture. In addition, a problem arises in that the effect of suppressing bloom and whitening is reduced.

  The palm fraction soft part oil is a low melting point part obtained when fractionating palm oil by a method such as solvent fractionation such as acetone fractionation or hexane fractionation, solvent-free fractionation such as dry fractionation, and usually has an iodine value of 52 to 70. As the palm fraction soft part oil used in the present invention, the use of palm olein having an iodine value of 52 or more has an excellent bloom prevention effect, whitening prevention effect, and a solidification phenomenon mitigating effect by baking and heating of an oily material. It is preferable in that it can be obtained, and it is more preferable to use palm super olein having an iodine value of 60 or more.

  Fats and oils other than the above-mentioned palm fraction soft part oil, which are blended as necessary into the above fat and oil blend, can be appropriately selected according to the hardness of the desired fat and oil composition, and representative examples thereof include soybean oil, rapeseed oil, and corn. Oils, cottonseed oil, olive oil, peanut oil, rice oil, benflower oil, sunflower oil, etc., include liquid oils at room temperature, but also palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, Fats and oils that are solid at room temperature such as beef tallow, milk fat, pork fat, cacao butter, fish oil, whale oil and the like can also be used. Oils and fats that have been subjected to seeds or two or more kinds of treatments can also be used. In the present invention, these fats and oils can be used alone or in combination of two or more.

  In the oil / fat composition of the present invention, an oil / fat (transesterified oil / fat) obtained by transesterifying the oil / fat composition is used. This transesterification reaction may be a chemical catalyst method or an enzymatic method, and may be a random ester reaction or a regioselective transesterification reaction. More preferably, it is a random ester reaction using a non-enzymatic enzyme.

  Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme having no position selectivity include, for example, the genus Alcaligenes, Rhizopus, Aspergillus ( Examples include lipases derived from the genera Aspergillus, Mucor, and Penicillium. The lipase can be immobilized on a carrier such as an ion exchange resin or diatomaceous earth and ceramic and used as an immobilized lipase, or can be used in the form of a powder.

  The oil and fat composition of the present invention contains the transesterified oil and fat in the oil phase in an amount of 80 to 100% by mass, preferably 90 to 100% by mass. When the content of the transesterified fat / oil is less than 80% by mass, the creaming property of the obtained oil / fat composition is lowered, and the shortness of the obtained baked confectionery is lowered, resulting in a hard and crunchy texture. There is a problem that the effect of suppressing bloom and whitening is lowered.

  As fats and oils other than the above-mentioned transesterified fats and oils to be blended in the oil phase as necessary, they can be appropriately selected according to the hardness of the desired fat and oil composition, and representative examples thereof include soybean oil, rapeseed oil and corn oil. , Cottonseed oil, olive oil, peanut oil, rice oil, benflower oil, sunflower oil, and other oils that are liquid at room temperature, but also include palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, beef tallow , Milk fat, pork fat, cacao butter, fish oil, whale oil, etc., and solid oil at normal temperature can be used. Furthermore, these edible fats and oils are one type of physical or chemical treatment such as hydrogenation, fractionation, transesterification, etc. Or the fats and oils which performed 2 or more types of processing can also be used. In the present invention, these fats and oils can be used alone or in combination of two or more.

  The oil and fat composition of the present invention has a higher bloom and whitening suppression effect, and in the constituent fatty acid composition in the oil phase, the proportion of saturated fatty acids having 20 or more carbon atoms (saturated fatty acid content) is 1 to 1. It is preferably 5% by mass. If the saturated fatty acid content is less than 1% by mass, the consistency of the oil / fat composition is not sufficient, so that the creaming property may be deteriorated, and if it exceeds 5%, the resulting baked confectionery may be poorly melted in the mouth. is there.

  In addition, the said saturated fatty acid may be mix | blended in the said fats and oils mixture, and may be mix | blended in the said oil phase as fats and oils other than the said transesterified fats and oils, and may mix | blend in both. However, it is preferably blended in the oil and fat blend.

  The saturated fatty acid may be contained in the form of partial glycerides such as monoglyceride and diglyceride, but it is common to blend fats and oils containing a large number of saturated fatty acids having 20 or more carbon atoms. Examples of such fats and oils include Hyelsin rapeseed extremely hydrogenated fats and oils, fish oils extremely hydrogenated fats and oils, and the like. From the viewpoint of flavor stability, Hyelsin rapeseed extremely hydrogenated fats and oils are preferably used.

  In the oil and fat composition of the present invention, the SFC (solid fat content) of the oil phase is preferably 15 to 50% at 10 ° C, 10 to 40% at 20 ° C, and 0 to 5% at 40 ° C. 25-55% at 10 ° C, 10-30% at 20 ° C, 0-5% at 40 ° C, more preferably 30-45% at 10 ° C, 15-30% at 20 ° C, 40 ° C 0 to 3%. If the SFC is less than 15% at 10 ° C. and / or less than 10% at 20 ° C., sufficient consistency as a fat composition for kneading baked confectionery may not be obtained, and sufficient creaminess may not be obtained. There is. Furthermore, since the baked confectionery dough obtained is also soft, the molding operation may not be possible unless a retarding treatment or the like is performed at a low temperature. Furthermore, the baked confectionery obtained is also sticky especially in the oily material portion. On the other hand, if the SFC exceeds 50% at 10 ° C. and / or exceeds 40% at 20 ° C., the effect of promoting migration decreases, and it is difficult to obtain the effect of suppressing bloom or whitening. Moreover, when SFC exceeds 5% at 40 degreeC, the food texture of baked confectionery will deteriorate and there also exists a problem which a mouth melt | dissolution will worsen.

  Moreover, it is preferable that the oil-fat composition of this invention does not contain a trans acid substantially. The term “substantially free of trans acid” as used herein means that the trans acid content is preferably less than 10% by mass, more preferably 5%, based on the total constituent fatty acids of the oil / fat contained in the oil / fat composition of the present invention. It means less than mass%, most preferably less than 2 mass%.

Hydrogenation is a typical method for increasing the melting point of fats and oils, but the hydrogenated fats and oils obtained by this method usually contain about 10 to 50% by mass of trans acid in the constituent fatty acids, excluding completely hydrogenated fats and oils. ing. On the other hand, there is almost no trans acid in natural fats and oils, and only 10% by mass or less is contained in ruminant-derived fats and oils. In recent years, there has been a demand for oil compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, oil compositions that are substantially free of trans acids and have an appropriate consistency.
Since the above-mentioned palm fraction soft part oil (palm soft oil) used in the present invention is an oil and fat that does not substantially contain trans acid, in the present invention, other fats and oils (other than the above-mentioned palm fraction soft part oil) used in the above fat and oil blend ) And other fats and oils (oils and fats other than the above-mentioned transesterified fats and oils) added to the oil phase as necessary, by using fats and oils that do not contain trans acid, without using hydrogenated fats and oils. In addition, an oil and fat composition having good consistency and substantially free of trans acid can be easily obtained.

  In addition, content of the said oil phase in the oil-fat composition of this invention becomes like this. Preferably it is 45-100 mass%, Most preferably, it is 75-100 mass%. If the content of the oil phase is less than 45% by mass, the oil content in the baked confectionery is substantially low, and the absolute oil content for causing migration with time decreases, and the improvement effect may not be obtained. is there.

  The oil and fat composition of the present invention includes water, an emulsifier, a thickening stabilizer, a salty agent such as sodium chloride and potassium chloride, a sour agent such as acetic acid, lactic acid and gluconic acid, and a sweetener such as saccharides and sugar alcohols, stevia and aspartame. , Colorants such as β-carotene, caramel, red bean pigment, antioxidants such as tocopherol, tea extract, plant proteins such as wheat protein and soybean protein, eggs and various processed eggs, flavorings, dairy products, seasonings Food materials such as foods, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, and coffee, and food additives can be contained.

  Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and lecithin. 1 type (s) or 2 or more types selected from among them can be used.

  Among these, the oil and fat composition of the present invention preferably contains 0.3 to 5% by mass, more preferably 1.5 to 5% by mass of glycerin fatty acid ester mainly composed of unsaturated fatty acid, and lecithin in the oil phase. Is preferably 0.3 to 5% by mass, more preferably 1.5 to 5% by mass, to obtain an excellent bloom and whitening suppression effect and a solidification phenomenon mitigating effect by baking and heating of an oily material. It is preferable in that it is possible. The term “glycerin fatty acid ester mainly composed of unsaturated fatty acid” as used herein means a glycerin fatty acid ester in which the proportion of unsaturated fatty acid in the fatty acid portion of the emulsifier is preferably 30% by mass or more, more preferably 60% by mass or more. To do.

  The glycerin fatty acid ester includes glycerin monofatty acid ester, glycerin difatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, preferably glycerin monofatty acid ester only. Is used. The lecithin includes lysolecithin.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like, and one or more selected from these can be used.
The content of the thickening stabilizer is preferably 0 to 5% by mass, more preferably 0 to 2% by mass.

  Next, the preferable manufacturing method of the oil-fat composition of this invention is demonstrated.

  First, an oil phase containing 80 to 100% by mass of the above-mentioned “fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of a palm fractionated soft part oil having an iodine value of 52 to 70” (the above transesterified oil or fat) is dissolved and necessary. To mix and emulsify the aqueous phase. And about what mixed the water phase, it is desirable to sterilize next. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.

Next, the oil phase is cooled and crystallized. Preferably, cooling plasticization is performed. The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a compinator, and a perfector, a plate heat exchanger, and the like, and an open type diacooler and a compressor. Combinations are also mentioned.
Moreover, nitrogen, air, etc. may be aerated in any of the steps when producing the oil and fat composition of the present invention.

  Next, the oil-based material-containing baked confectionery of the present invention characterized by containing the above-described oil-fat composition of the present invention will be described.

  The fat and oil-based material-containing baked confectionery of the present invention is obtained by baking the fat and oil composition for kneading confectionery of the present invention and a baked confectionery dough obtained using the fat-and-oil material. It is obtained through a process of reducing the specific gravity by creaming the fat composition for kneading baked confectionery with the above-mentioned fat and oil-based material, which suppresses blooming and whitening occurring over time after baking, and The solidification phenomenon due to baking and heating of the functional material is alleviated, and a crisp and light texture is exhibited.

Examples of the baked confectionery include snack castella, butter cake, sand cake, biscuits, cookies, crackers, sables, and macaroons. Among them, the oil and fat composition of the present invention shows a remarkable effect in baked confectionery having a low moisture content and a long storage period, so that it is a baked confectionery having a moisture content of 10% by mass or less such as biscuits, cookies, sables and macaroons. Preferably there is.
In order to obtain a sufficient effect, the amount of the oil / fat composition used in the baked confectionery dough is preferably 3 to 50% by mass, more preferably 5 to 35% by mass in the baked confectionery dough.

In addition, as an operation of reducing the specific gravity by the above creaming, the sugar composition is added to the oil and fat composition of the present invention for creaming, and then egg, milk and the like are mixed and mixed, and then the flour is mixed lightly. The sugar batter method, the flour composition of the present invention is added to the cream and creamed, and the sugar batter method is prepared by mixing and mixing sugars, eggs, milk, etc., or the all-in-mix method Etc.
Since the obtained baked confectionery has no sticky surface, it can be packaged and distributed as usual.

  Next, although an Example, a comparative example, etc. are given and this invention is demonstrated further more concretely, these Examples do not restrict | limit this invention.

[Production Example 1] Production of transesterified fat / oil A non-selective transesterification reaction was performed on palm fraction soft oil having an iodine value of 55 using sodium methylate as a catalyst, followed by decolorization (3% white clay, 85 ° C, 9.3x 10 ² Pa or less under reduced pressure), deodorization (250 ° C., 60 minutes, 5% steam blowing, 4.0 × 10 ² Pa or less under reduced pressure) to obtain a transesterified oil A of palm fraction soft oil. .

[Production Example 2] Production of transesterified oil and fat B After a non-selective transesterification reaction was performed on palm fraction soft part oil having an iodine value of 65 using sodium methylate as a catalyst, decolorization (white clay 3%, 85 ° C, 9.3 × 10 ² Pa or less under reduced pressure), deodorization (250 ° C., 60 minutes, steam blown amount 5%, 4.0 × 10 ² Pa or less under reduced pressure) to obtain transesterified oil B of palm fraction soft oil It was.

[Production Example 3] Production of transesterified fat / oil C Using 10 kg of palm fraction soft part oil having an iodine value of 65 as a raw material fat and oil, using a lipase QLC (manufactured by Meito Sangyo Co., Ltd.) 50 g as a catalyst at a reaction temperature of 70 ° C. The transesterification reaction was carried out in a 15 liter reaction vessel. After completion of the reaction (reaction time 48 hr), decolorization (white clay 3%, 85 ° C. under reduced pressure of 10 mmHg for 30 minutes), deodorization (250 ° C., 60 minutes, steam blown amount 5%, 4.0 × 10 ² Pa or less Under reduced pressure), a transesterified oil C of palm fraction soft oil was obtained.

[Production Example 4] Manufacture of transesterified oil and fat D An oil / fat mixture (saturated fatty acid having 20 or more carbon atoms) in which 85 parts by mass of palm fraction soft oil having an iodine value of 55 and 15 parts by mass of Hyelcin rapeseed extremely hydrogenated oil and fat were dissolved and mixed. The transesterification reaction was carried out in a 15 liter reaction tank using 10 g of 10 kg of lipase QLC (manufactured by Meisei Sangyo Co., Ltd.) as a catalyst at a reaction temperature of 70 ° C. After completion of the reaction (reaction time 48 hr), decolorization (white clay 3%, 85 ° C. under reduced pressure of 10 mmHg for 30 minutes), deodorization (250 ° C., 60 minutes, steam blown amount 5%, 4.0 × 10 ² Pa or less Under reduced pressure), a transesterified oil and fat D was obtained using an oil and fat blend containing 85% by mass of a palm fraction soft oil and 7% by mass of a saturated fatty acid having 20 or more carbon atoms as a constituent fatty acid.

[Production Example 5] Manufacture of transesterified oil and fat E 50 parts by mass of palm fraction soft part oil having an iodine value of 55 obtained in Production Example 1 above, 5 parts by mass of highly concentrated rapeseed oil and fat, and 45 parts by mass of soybean oil were dissolved. Then, 10 kg of the mixed oil / fat mixture was subjected to a transesterification reaction in a 15 liter reaction vessel using 50 g of lipase QLC (manufactured by Meito Sangyo Co., Ltd.) as a catalyst at a reaction temperature of 70 ° C. After completion of the reaction (reaction time 48 hr), decolorization (white clay 3%, 85 ° C. under reduced pressure of 10 mmHg for 30 minutes), deodorization (250 ° C., 60 minutes, steam blown amount 5%, 4.0 × 10 ² Pa or less Under reduced pressure), a transesterified fat E containing 50% palm fraction soft oil and 2% by weight of a saturated fatty acid having 20 or more carbon atoms as a constituent fatty acid was obtained.

[Example 1]
Heat an oil phase consisting of 90 parts by mass of transesterified fat and oil, 8 parts by mass of palm oil, 1 part by mass of lecithin, and 1 part by mass of glycerin monofatty acid ester having an unsaturated fatty acid ratio of 60% by mass or more to 70 ° C. After completely dissolving and mixing, quenching plasticization was performed at a cooling rate of −30 ° C./min to prepare a shortening type oil and fat composition. The SFC of the oil phase of the obtained oil and fat composition is 44% at 10 ° C, 23% at 20 ° C, 1% at 40 ° C, the trans acid content is less than 2% by mass, and substantially contains trans acid. I did not.

[Example 2]
Heat the oil phase consisting of 90 parts by mass of transesterified oil and fat B, 8 parts by mass of palm oil, 1 part by mass of lecithin, and 1 part by mass of glycerin monofatty acid ester with an unsaturated fatty acid ratio of 60% by mass or more to 70 ° C. After completely dissolved and mixed, quenching plasticization was performed at a cooling rate of −30 ° C./min to prepare a shortening type oil and fat composition. The SFC of the oil phase of the obtained oil and fat composition is 40% at 10 ° C, 17% at 20 ° C, 1% at 40 ° C, the trans acid content is less than 2% by mass, and substantially contains trans acid. I did not.

Example 3
Heat an oil phase consisting of 90 parts by mass of transesterified oil and fat, 8 parts by mass of palm oil, 1 part by mass of lecithin, and 1 part by mass of glycerin monofatty acid ester having an unsaturated fatty acid ratio of 60% by mass or more to 70 ° C. After completely dissolved and mixed, quenching plasticization was performed at a cooling rate of −30 ° C./min to prepare a shortening type oil and fat composition. The SFC of the oil phase of the obtained oil and fat composition is 40% at 10 ° C, 17% at 20 ° C, 1% at 40 ° C, the trans acid content is less than 2% by mass, and substantially contains trans acid. I did not.

Example 4
An oil phase composed of 90 parts by mass of transesterified oil and fat, 8 parts by mass of palm oil, and 2 parts by mass of lecithin is heated to 70 ° C., completely dissolved and mixed, and then rapidly cooled and plasticized at a cooling rate of −30 ° C./min. A shortening type oil and fat composition was prepared. The SFC of the oil phase of the obtained oil and fat composition is 40% at 10 ° C, 17% at 20 ° C, 1% at 40 ° C, the trans acid content is less than 2% by mass, and substantially contains trans acid. I did not.

Example 5
Heat the oil phase consisting of 90 parts by mass of transesterified oil and fat, 8 parts by mass of palm oil, 1 part by mass of lecithin, and 1 part by mass of glycerin monofatty acid ester with an unsaturated fatty acid ratio of 60% by mass or more to 70 ° C. After completely dissolved and mixed, quenching plasticization was performed at a cooling rate of −30 ° C./min to prepare a shortening type oil and fat composition. The SFC of the oil phase of the obtained oil and fat composition is 52% at 10 ° C, 31% at 20 ° C, 3% at 40 ° C, the trans acid content is less than 2% by mass, and substantially contains trans acid. I did not.

[Comparative Example 1]
An oil phase composed of 90 parts by mass of transesterified oil E, 8 parts by mass of palm oil, and 2 parts by mass of lecithin is heated to 70 ° C., completely dissolved and mixed, and then rapidly plasticized at a cooling rate of −30 ° C./min. A shortening type oil and fat composition was prepared. The SFC of the oil phase of the obtained oil and fat composition is 20% at 10 ° C., 9% at 20 ° C., 1% at 40 ° C., the trans acid content is less than 2% by mass, and substantially contains trans acid. I did not.

[Comparative Example 2]
An oil phase consisting of 95 parts by weight of soybean liquid oil, 3 parts by weight of high erucin rapeseed rapeseed oil, and 2 parts by weight of lecithin is heated to 70 ° C., completely dissolved and mixed, and then cooled at −30 ° C./min. Was subjected to rapid cooling plasticization to produce a shortening type oil and fat composition. The SFC of the oil phase of the obtained fat and oil composition is 2% at 10 ° C, 1% at 20 ° C, 1% at 40 ° C, the trans acid content is less than 2% by mass, and substantially contains trans acid. I did not.

[Comparative Example 3]
An oil phase consisting of 55 parts by mass of soybean liquid oil, 43 parts by mass of palm oil and 2 parts by mass of lecithin is heated to 70 ° C., completely dissolved and mixed, and then rapidly plasticized at a cooling rate of −30 ° C./min. A shortening type oil and fat composition was prepared. The SFC of the oil phase of the obtained oil and fat composition is 20% at 10 ° C., 8% at 20 ° C., 1% at 40 ° C., the trans acid content is less than 2% by mass, and substantially contains trans acid. I did not.

[Comparative Example 4]
An oil phase consisting of 50 parts by mass of transesterified fat and oil A, 48 parts by mass of palm oil and 2 parts by mass of lecithin is heated to 70 ° C., completely dissolved and mixed, and then rapidly plasticized at a cooling rate of −30 ° C./min. A shortening type oil and fat composition was prepared. The SFC of the oil phase of the obtained fat composition is 47% at 10 ° C, 22% at 20 ° C, 1% at 40 ° C, the trans acid content is less than 2% by mass, and substantially contains trans acid. I did not.

  The creaming properties of the shortening type oil and fat compositions obtained in Examples 1 to 5 and Comparative Examples 1 to 4 were evaluated. As an evaluation of creaming property, 500 g of a shortening type oil and fat composition was put into a tabletop mixer (Kenwood mixer), stirred at high speed using a beater, and the time required for the specific gravity to reach 0.4 is shown in Table 1 below. did. It can be said that the shorter the time, the better the creaming property.

[Examples 6 to 10 and Comparative Examples 5 to 8]
Using the oil and fat compositions obtained in Examples 1 to 5 and Comparative Examples 1 to 4 described above, the chocolate chip-blended wire cut biscuits of Examples 6 to 10 and Comparative Examples 5 to 8 were produced by the following blending and manufacturing methods, respectively. did.

{Formulation}
100 parts by weight of flour, 40 parts by weight of sugar, 15 parts by weight of whole egg, 1 part by weight of salt, 1 part by weight of baking powder, 10 parts by weight of water, 55 parts by weight of an oil and fat composition, 22 parts by weight of chocolate chip (manufactured by Daito Cacao)

{Production method}
The fat composition and sugar were put into a tabletop mixer (Kenwood mixer), lightly mixed, and then creamed at maximum speed for 5 minutes. Next, an aqueous phase in which whole eggs, water, and salt were mixed in advance was added little by little, followed by stirring and mixing. Further, after adding weak flour and baking powder, the mixture was mixed at low speed for 1 minute. Finally, chocolate chips were added and mixed at low speed for 30 seconds. The chocolate chip-blended wire-cut biscuit dough obtained here (the amount of the oil and fat composition used in the biscuit dough was 22.5% by mass) was wire-cut molded into a round shape having a thickness of 7 mm and a diameter of 4 cm. The molded biscuit dough was baked in an oven (manufactured by Fujisawa) at 180 ° C. for 10 minutes and then cooled at 25 ° C. for 40 minutes to obtain a chocolate chip-blended wire cut biscuit.

[20 ° C 4 weeks storage test (whitening / bloom test)]
About the obtained Example 6-10 and the chocolate chip mixing | blending wire cut biscuit of Comparative Examples 5-8, whitening and a Bloom test were done at 20 degreeC. In the whitening / bloom test, the oil content and iodine value of the biscuit portion and chocolate chip portion were measured immediately after production (during firing) and 4 weeks later (4 weeks after firing). The texture / characteristic (whitening) of the later biscuits part and the texture / characteristic (bloom) of the chocolate chip part were compared. The analysis results of oil are shown in Table 2 below, and the evaluation results of texture and properties are shown in Table 3 below. In the oil content analysis, after separating the biscuit portion and the chocolate chip portion, each section was measured with an oil moisture meter (manufactured by CEM). The texture and properties (whitening, bloom) were evaluated according to the following evaluation criteria.

(Evaluation of texture of biscuits)
A: A light and light texture.
◯: It is a light texture that is crunchy, but slightly melted in the mouth. Δ: It is a hard texture that is crunchy.
X: Crisp and extremely heavy and hard texture.

(Evaluation of whitening of biscuits)
◎: No whitening ○: Some color unevenness on the surface △: Some whitening ×: Whitening

(Evaluation of texture of chocolate chip part)
A: A soft texture.
◯: A slightly soft texture.
Δ: Slightly hard texture.
X: It is the hard texture which became crunchy.
XX: A sticky texture.

(Broom evaluation of chocolate chip part)
◎: No bloom ○: Slightly glossy △: Some bloom is present ×: Bloom is present

As can be seen from the above Tables 1 to 3, “contains 80 to 100% by mass of oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of palm fractionated soft part oil having an iodine value of 52 to 70”, The oil and fat compositions of Examples 1 to 5 have good creaming properties, and the chocolate chip biscuits of Examples 6 to 10 using the oil and fat composition have an oil content from a daily biscuit part to a chocolate chip part. Due to the large amount of migration, no whitening of the biscuit part or blooming of the chocolate chip part is observed in the storage test (whitening / bloom test) at 20 ° C. for 4 weeks, and the texture is good. The stickiness of the part was not recognized.
In particular, the oil and fat compositions of Example 2 and Example 3 (chocolate chip biscuits of Examples 7 and 8) using palm fraction soft part oil having an iodine value of 60 or more in the oil and fat composition are particularly excellent in preventing bloom. Effect, whitening prevention effect, and mitigation effect of solidification phenomenon by baking and heating of oily materials.
In addition, although it contains lecithin in an oil phase, compared with the oil-fat composition of Example 4 (chocolate chip biscuit of Example 9) which does not contain the glycerol fatty acid ester which has an unsaturated fatty acid as a main component, a lecithin and unsaturated fatty acid The oil-and-fat composition of Example 3 (the chocolate chip biscuits of Example 8) containing a glycerin fatty acid ester mainly composed of was more excellent in bloom prevention effect and whitening prevention effect.

For these examples, the oil and fat composition of Comparative Example 1 using an oil and fat obtained by transesterifying an oil and fat composition containing less than 70% by mass of a palm fractionated soft part oil having an iodine value of 52 to 70 has poor creaming properties. The chocolate chip biscuits of Comparative Example 5 obtained were whitened in the biscuit part by a storage test at 20 ° C. for 4 weeks, although the amount of oil transferred from the daily biscuit part to the chocolate chip part was slightly small. Although it was not recognized as a partial bloom, the texture was crisp and hard and was poor.
Moreover, the oil-fat compositions of Comparative Example 2 and Comparative Example 3 that do not contain an oil-and-fat composition obtained by transesterifying an oil-and-fat blend containing 70% by mass or more of palm fractionated soft part oil having an iodine value of 52 to 70 have poor creaming properties. In the obtained chocolate chip biscuits of Comparative Example 6 and Comparative Example 7, the amount of oil transferred from the biscuit part to the chocolate chip part over time is relatively large. Although it did not occur, some bloom occurred in the chocolate chip portion. Moreover, the texture was crisp and poor. In particular, the chocolate chip biscuits of Comparative Example 6 using the oil and fat composition of Comparative Example 2 using a large amount of liquid oil had extremely intense stickiness of the chocolate chip portion after 4 weeks.
Moreover, the fat composition of the comparative example 4 which contains less than 70 mass% of the fats and oils which transesterified the fat compound which contains 70 mass% or more of palm fraction soft part oils with the iodine value of 52-70 has a slightly poor creaming property. In addition, since the chocolate chip biscuits of Comparative Example 8 obtained have a small amount of oil transfer from the daily biscuit portion to the chocolate chip portion, whitening of the biscuit portion by the storage test at 20 ° C. for 4 weeks, the chocolate chip portion Both bloomed and the texture was slightly poor.

Claims (6)

  Oil and fat blended with baked confectionery, characterized by containing 80 to 100% by mass of oil and fat obtained by transesterification of an oil and fat compound containing 70% by mass or more of palm fraction soft part oil having an iodine value of 52 to 70 Oil and fat composition.   The composition of fatty acids in the oil phase is characterized in that the proportion of saturated fatty acids having 20 or more carbon atoms is 1 to 5% by mass, and the fat and oil composition for kneading confectionery in accordance with claim 1 .   The oily property according to claim 1 or 2, wherein the oil phase has an SFC (solid fat content) of 15 to 50% at 10 ° C, 10 to 40% at 20 ° C, and 0 to 5% at 40 ° C. Oil composition for kneading confectionery with ingredients.   The oil-and-fat composition for kneading confectionery according to any one of claims 1 to 3, which is substantially free of trans acid.   The oleaginous oil according to claim 1, wherein the oil phase contains 0.3 to 5% by mass of glycerin fatty acid ester mainly composed of unsaturated fatty acid and 0.3 to 5% by mass of lecithin. Oil composition for kneading confectionery with ingredients. An oleaginous material-containing baked confectionery comprising the oleaginous material-containing baked confectionery kneading confectionery according to any one of claims 1 to 5.