JP4606406B2 - Oil composition for confectionery - Google Patents

Oil composition for confectionery Download PDF

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JP4606406B2
JP4606406B2 JP2006342807A JP2006342807A JP4606406B2 JP 4606406 B2 JP4606406 B2 JP 4606406B2 JP 2006342807 A JP2006342807 A JP 2006342807A JP 2006342807 A JP2006342807 A JP 2006342807A JP 4606406 B2 JP4606406 B2 JP 4606406B2
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confectionery
composite confectionery
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JP2008148670A (en
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秀将 山▲崎▼
大典 伊藤
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Adeka Corp
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本発明は、複合菓子用油脂組成物に関するものであり、詳しくは、製造、流通、保存中における油脂のマイグレーション、及びそれによって生じる焼き菓子の白色化現象、チョコレートの軟化、ブルーム現象を抑制し得る、複合菓子用油脂組成物に関する。   TECHNICAL FIELD The present invention relates to an oil / fat composition for composite confectionery, and more specifically, it can suppress oil / fat migration during production, distribution and storage, and the whitening phenomenon of baked confectionery, the softening of chocolate, and the bloom phenomenon caused thereby. The present invention relates to an oil composition for composite confectionery.

従来からバターケーキ、クッキー等の焼き菓子と、チョコレートとを組み合わせた複合菓子においては、製造、流通、保存中に焼き菓子の表面が白い粉をふき斑点状になる白色化現象がしばしば発生し、また、チョコレートの軟化、ブルーム現象を伴う場合がある。この様な現象は、そのメカニズムが未だ明確にはされていないが、各油脂製品間中の油分中の特定成分のマイグレーションとそれに伴う油脂結晶の成長によって引き起こされるものと推定されている。   Conventionally, in composite confectionery combining baked confectionery such as butter cake and cookies and chocolate, the whitening phenomenon that the surface of baked confectionery becomes white spots during manufacture, distribution, storage often occurs, Moreover, it may be accompanied by softening of chocolate and bloom phenomenon. Although such a mechanism has not yet been clarified, it is presumed that this phenomenon is caused by the migration of specific components in the oil component between the oil and fat products and the accompanying fat crystal growth.

上記のマイグレーションを抑制するための手段としては、一つは焼き菓子の製造方法によるものが考えられ、例えば、ビスケット類の焼成後の冷却をより速やかに行う事によりマイグレーションを抑制する事が可能であるという事実は広く知られている。また、上記のマイグレーションを抑制する試みは、上記の製造方法によるもの以外にも、特に焼き菓子に使用する油脂の側面から盛んに行われており、次の様な提案がなされている。   As a means for suppressing the migration, one may be based on a method for producing baked confectionery. For example, it is possible to suppress migration by performing cooling after baking of biscuits more quickly. The fact that there is is widely known. In addition to the above-described manufacturing method, attempts to suppress the migration are actively made especially from the side of oils and fats used for baked goods, and the following proposals have been made.

例えば、80℃で溶解したあと、30℃に移して60分後のSFC値が前記24時間後のSFC値に対して70%以上であることを特徴とする油脂組成物を使用する方法(例えば特許文献1参照)、トリグリセリドを構成する3個の脂肪酸の残基の内、少なくとも1個が炭素数20〜24の飽和脂肪酸から構成される残基である2飽和1不飽和型混酸基トリグリセリドを10%以上含有する油脂を使用する方法(例えば特許文献2参照)、特定のポリグリセリン脂肪酸エステル及び(又は)親油性のショ糖脂肪酸エステルを使用する方法(例えば特許文献3参照)、USU(U:不飽和脂肪酸、S:飽和脂肪酸)で表されるトリグリセリドを使用する方法(例えば特許文献4参照)等が提案されている。   For example, after dissolving at 80 ° C., the method of using an oil and fat composition characterized in that the SFC value after 60 minutes after moving to 30 ° C. is 70% or more with respect to the SFC value after 24 hours (for example, Patent Document 1), a disaturated monounsaturated mixed acid group triglyceride in which at least one of the three fatty acid residues constituting the triglyceride is a residue composed of a saturated fatty acid having 20 to 24 carbon atoms A method using an oil and fat containing 10% or more (for example, see Patent Document 2), a method using a specific polyglycerin fatty acid ester and / or a lipophilic sucrose fatty acid ester (for example, see Patent Document 3), USU (U : A method using a triglyceride represented by (unsaturated fatty acid, S: saturated fatty acid) and the like (for example, see Patent Document 4).

しかし、特許文献1、2に記載の方法は、長鎖飽和脂肪酸を多く含む油脂と、ヤシ油や液状油等の低融点の油脂とのエステル交換油の効果を期待するものであるが、これらの油脂は、クリーミング性が悪く、そのため得られる焼き菓子が硬く、重い食感になってしまうという問題があった。さらに、特許文献3に記載の方法は、乳化剤の効果を、そして、特許文献4に記載の方法は、上記特定のトリグリセリドの効果を期待するものであるが、該乳化剤や該トリグリセリドを多く配合すると製菓用油脂組成物のコシがなくなるため、クリーミング中にダレてしまい、そのため得られる焼き菓子が硬く、重い食感になってしまうという問題があった。   However, the methods described in Patent Documents 1 and 2 expect the effect of transesterification oil between fats and oils containing a lot of long chain saturated fatty acids and low melting point oils such as coconut oil and liquid oil. The fats and oils of the present invention had a problem that the creaming property was poor, and the resulting baked confectionery was hard and had a heavy texture. Furthermore, the method described in Patent Document 3 expects the effect of an emulsifier, and the method described in Patent Document 4 expects the effect of the specific triglyceride. There is a problem in that the confectionery fat composition loses its elasticity, so that it is dripped during creaming, and the resulting baked confectionery is hard and has a heavy texture.

特開平4−66045号公報Japanese Patent Laid-Open No. 4-66045 特開昭63−126457号公報JP-A 63-126457 特開平4−71441号公報Japanese Patent Laid-Open No. 4-71441 特開2002−65162号公報JP 2002-65162 A

従って、本発明の目的は、焼き菓子とチョコレートとを組み合わせた複合菓子において、製造、流通、保存中における油脂のマイグレーションによって生じる焼き菓子の白色化やチョコレートのブルームの発生を防止でき、且つ、クリーミング性が良好である複合菓子用油脂組成物、及びこれを用いて製造された焼き菓子とチョコレートとの複合菓子を提供することにある。   Accordingly, an object of the present invention is to prevent whitening of baked confectionery and occurrence of chocolate bloom caused by oil and fat migration during manufacture, distribution and storage in a composite confectionery combining baked confectionery and chocolate, and creaming. It is in providing the oil-fat composition for composite confectionery which has favorable property, and the composite confectionery of the baked confectionery and chocolate which were manufactured using this.

本発明者らは、前述の問題点を解決すべく鋭意研究検討を重ねた結果、特定のエステル交換油を特定量含有する油脂組成物が、上記目的を達成し得ることを知見した。
本発明は、上記知見に基づきなされたもので、ヨウ素価52〜70のパーム軟部油と、炭素数20以上の飽和脂肪酸を50質量%以上含有する油脂とを、90:10〜50:50の質量比(前者:後者)で含有する油脂配合物をエステル交換したエステル交換油(A)を、油相中に5〜70質量%含有することを特徴とする複合菓子用油脂組成物を提供することにより、上記目的を達成したものである。
また、本発明は、上記複合菓子用油脂組成物を用いて製造された焼き菓子、及び、チョコレートからなる複合菓子を提供することにより、上記目的を達成したものである。
As a result of intensive studies and studies to solve the above-described problems, the present inventors have found that an oil and fat composition containing a specific amount of a specific transesterified oil can achieve the above-described object.
This invention was made | formed based on the said knowledge, 90: 10-50: 50 of palm soft part oil with an iodine number of 52-70 and fats and oils containing 50 mass% or more of saturated fatty acids with 20 or more carbon atoms. Provided is an oil / fat composition for composite confectionery characterized in that the oil phase contains 5 to 70% by mass of transesterified oil (A) obtained by transesterification of an oil / fat mixture contained in a mass ratio (the former: the latter). This achieves the above object.
Moreover, this invention achieves the said objective by providing the composite confectionery which consists of a baked confectionery manufactured using the said fat and oil composition for composite confectionery, and chocolate.

本発明の複合菓子用油脂組成物は、クリーミング性が良好であり、且つ、焼き菓子とチョコレートとを組み合わせた複合菓子において、製造、保管時における油脂の移行現象によって生じる焼き菓子の白色化やチョコレートの軟化やブルームの発生を防止できる。   The fat composition for composite confectionery of the present invention has a good creaming property, and in a composite confectionery in which baked confectionery and chocolate are combined, whitening of baked confectionery or chocolate caused by a fat and oil migration phenomenon during manufacture and storage Softening and blooming can be prevented.

以下に本発明の複合菓子用油脂組成物について好ましい実施形態に基づき詳細に説明する。
本発明の複合菓子用油脂組成物は、ヨウ素価52〜70のパーム軟部油と、炭素数20以上の飽和脂肪酸を50質量%以上含有する油脂とを、90:10〜50:50の質量比(前者:後者)で含有する油脂配合物をエステル交換したエステル交換油(A)を、油相中に5〜70質量%、好ましくは15〜60質量%、より好ましくは15〜55質量%含有する。
Hereinafter, the oil composition for composite confectionery of the present invention will be described in detail based on preferred embodiments.
The oil composition for composite confectionery of the present invention comprises a soft palm oil having an iodine value of 52 to 70 and an oil containing 50% by mass or more of a saturated fatty acid having 20 or more carbon atoms in a mass ratio of 90:10 to 50:50. In the oil phase, the transesterified oil (A) obtained by transesterifying the oil and fat composition contained in (the former: the latter) is contained in the oil phase in an amount of 5 to 70% by mass, preferably 15 to 60% by mass, more preferably 15 to 55% by mass. To do.

上記パーム軟部油とは、アセトン分別やヘキサン分別等の溶剤分別、ドライ分別等の無溶剤分別等の方法によって、パーム油を分別した際に得られる低融点部であって、ヨウ素価52〜70、好ましくは53〜65のものである。ヨウ素価52未満のパーム軟部油や、未分別のパーム油を使用した場合は、本発明の効果が得られず、特にクリーミング性が悪化する。また、ヨウ素価70を超えるパーム軟部油を使用すると、本発明の効果が得られず、特に、焼き菓子の白色化の防止効果、及び、チョコレートのブルーム防止効果が悪化する。
なお、本発明に用いられるパーム軟部油としては、ヨウ素価が53〜65のパーム分別軟部油を使用することが、クリーミング性が特に優れる複合菓子用油脂組成物が得られることに加え、焼き菓子の白色化の防止効果、及び、チョコレートのブルーム防止効果を得ることが可能な点で好ましい。
The palm soft part oil is a low melting point part obtained when palm oil is fractionated by a method such as solvent fractionation such as acetone fractionation or hexane fractionation, and solvent-free fractionation such as dry fractionation, and has an iodine value of 52 to 70. , Preferably 53-65. When palm soft part oil having an iodine value of less than 52 or unsorted palm oil is used, the effects of the present invention cannot be obtained, and creaming properties are particularly deteriorated. Moreover, when the palm soft part oil exceeding the iodine number 70 is used, the effect of the present invention cannot be obtained, and in particular, the whitening prevention effect of the baked confectionery and the bloom prevention effect of the chocolate are deteriorated.
In addition, as the palm soft part oil used in the present invention, it is possible to use a palm fraction soft part oil having an iodine value of 53 to 65, in addition to obtaining an oil and fat composition for composite confectionery having particularly excellent creaming properties. It is preferable at the point which can obtain the whitening prevention effect of chocolate, and the bloom prevention effect of chocolate.

上記炭素数20以上の飽和脂肪酸を50質量%以上、好ましくは50〜70質量%含有する油脂とは、具体的には、ハイエルシン菜種油や魚油等の炭素数20以上の不飽和脂肪酸を多量に含有する油脂の極度硬化油を挙げることができる。本発明では、中でも、ハイエルシン菜種油の極度硬化油を好ましく使用することができる。   The fats and oils containing 50% by mass or more, preferably 50 to 70% by mass of the saturated fatty acid having 20 or more carbon atoms specifically include a large amount of unsaturated fatty acids having 20 or more carbon atoms such as Hyelsin rapeseed oil or fish oil. Examples of oils and fats that are extremely hardened. In the present invention, an extremely hardened oil of Hyelsin rapeseed oil can be preferably used.

本発明において、油脂配合物中の上記ヨウ素価52〜70のパーム軟部油と、上記炭素数20以上の飽和脂肪酸を50質量%以上含有する油脂の質量比(前者:後者)は、90:10〜50:50、好ましくは90:10〜60:40、より好ましくは、90:10〜70:30である。
上記炭素数20以上の飽和脂肪酸を50質量%以上含有する油脂の割合が10質量%未満であると、焼き菓子の白色化の防止効果、及び、チョコレートのブルーム防止効果が低下してしまう。また、50質量%を超えると、クリーミング性が悪化してしまう。
In the present invention, the mass ratio (the former: the latter) of the palm soft part oil having an iodine value of 52 to 70 in the oil and fat composition and the fat and oil containing 50% by mass or more of the saturated fatty acid having 20 or more carbon atoms is 90:10. -50: 50, preferably 90: 10-60: 40, more preferably 90: 10-70: 30.
When the proportion of the fat containing 50% by mass or more of the saturated fatty acid having 20 or more carbon atoms is less than 10% by mass, the whitening prevention effect of the baked confectionery and the bloom prevention effect of the chocolate are reduced. Moreover, when it exceeds 50 mass%, creaming property will deteriorate.

上記エステル交換の反応は、化学的触媒による方法でも、酵素による方法でもよく、また、非選択的(ランダム)エステル反応であっても、位置選択性のエステル交換反応であってもよいが、化学的触媒又は位置選択性のない酵素を用いた、非選択的エステル反応であることがより好ましい。   The transesterification reaction may be a chemical catalyst method or an enzymatic method, and may be a non-selective (random) ester reaction or a regioselective transesterification reaction. A non-selective ester reaction using a non-selective catalyst or an enzyme without regioselectivity is more preferable.

上記化学的触媒としては、例えば、ナトリウムメチラート等のアルカリ金属系触媒が挙げられ、また、上記位置選択性のない酵素としては、例えば、アルカリゲネス(Alcaligenes) 属、リゾープス(Rhizopus)属、アスペルギルス(Aspergillus) 属、ムコール(Mucor) 属、ペニシリウム(Penicillium) 属等に由来するリパーゼが挙げられる。なお、該リパーゼは、イオン交換樹脂あるいはケイ藻土及びセラミック等の担体に固定化して、固定化リパーゼとして用いることもできるし、粉末の形態で用いることもできる。   Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme having no regioselectivity include, for example, the genus Alcaligenes, the genus Rhizopus, the Aspergillus ( Examples include lipases derived from the genus Aspergillus, the genus Mucor, the genus Penicillium, and the like. 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.

また、本発明の複合菓子用油脂組成物は、上記エステル交換油(A)に加え、ヨウ素価52〜70のパーム軟部油40〜80質量%、好ましくは50〜70質量%、炭素数14以下の飽和脂肪酸を50質量%以上含有する油脂10〜30質量%、好ましくは15〜
25質量%、炭素数20以上の飽和脂肪酸を50質量%以上含有する油脂10〜30質量%、好ましくは15〜25質量%からなる油脂配合物をエステル交換したエステル交換油(B)を、油相中に好ましくは10〜30質量%、より好ましくは15〜25質量%、最も好ましくは20〜25質量%含有することが好ましい。
Moreover, in addition to the said transesterified oil (A), the oil composition for composite confectionery of this invention is 40-80 mass% of palm soft part oils with an iodine value of 52-70, Preferably it is 50-70 mass%, C14 or less. 10 to 30% by mass of fats and oils containing 50% by mass or more of saturated fatty acids, preferably 15 to
The transesterified oil (B) obtained by transesterifying an oil-and-fat composition comprising 25% by mass and 50% by mass or more of a saturated fatty acid having 20 or more carbon atoms, preferably 15 to 25% by mass, The phase preferably contains 10 to 30% by mass, more preferably 15 to 25% by mass, and most preferably 20 to 25% by mass.

上記炭素数14以下の飽和脂肪酸を50質量%以上、好ましくは、60〜85質量%含有する油脂とは、具体的には、パーム核油、ヤシ油、ババス油、並びにこれらに対し硬化、分別及びエステル交換のうちの1種又は2種以上の操作を施した油脂を挙げることができ、これらの中の1種又は2種以上を用いることができる。本発明では、好ましくはパーム核油、ヤシ油を使用する。   The fats and oils containing 50% by mass or more, preferably 60 to 85% by mass of the saturated fatty acid having 14 or less carbon atoms specifically include palm kernel oil, coconut oil, Babas oil, and hardening and fractionation thereof. Moreover, the fats and oils which performed 1 type or 2 types or more of transesterification can be mentioned, 1 type or 2 types or more can be used among these. In the present invention, palm kernel oil and palm oil are preferably used.

また、上記ヨウ素価52〜70、好ましくは53〜65のパーム軟部油、及び、上記炭素数20以上の飽和脂肪酸を50質量%以上、好ましくは50〜70質量%含有する油脂としては、上記エステル交換油(A)で使用したものと同一の油脂を使用することができる。   Moreover, as said fats and oils containing the said iodine value 52-70, Preferably 53-65 palm soft part oil and the said C20 or more saturated fatty acid are 50 mass% or more, Preferably it is 50-70 mass%. The same fats and oils as those used in the exchange oil (A) can be used.

また、上記エステル交換の反応も、上記エステル交換油(A)と同様の方法で得ることができる。   The transesterification reaction can also be obtained in the same manner as the transesterified oil (A).

本発明の複合菓子用油脂組成物において、上記エステル交換油(A)とエステル交換油(B)とを併用する場合、上記エステル交換油(A)とエステル交換油(B)の質量比(前者:後者)は、好ましくは90:10〜40:60、より好ましくは80:20〜40:60、最も好ましくは60:40〜40:60である。   In the oil composition for composite confectionery of the present invention, when the transesterified oil (A) and the transesterified oil (B) are used in combination, the mass ratio of the transesterified oil (A) to the transesterified oil (B) (the former : The latter) is preferably 90:10 to 40:60, more preferably 80:20 to 40:60, and most preferably 60:40 to 40:60.

また、本発明の複合菓子用油脂組成物においては、脂肪酸組成において、炭素数20以上の飽和脂肪酸含量が、好ましくは2〜10質量%、より好ましくは5〜10質量%であることが、焼き菓子の白色化や、チョコレートのブルームの防止効果が高い点で好ましい。
なお、上記炭素数20以上の飽和脂肪酸含量は、上記エステル交換油(A)、エステル交換油(B)に由来するものほか、下記のその他の油脂に由来するものも含めた合計量とする。
Moreover, in the fat and oil composition for composite confectionery of the present invention, in the fatty acid composition, the saturated fatty acid content having 20 or more carbon atoms is preferably 2 to 10% by mass, more preferably 5 to 10% by mass. It is preferable in terms of high whitening effect of confectionery and chocolate bloom.
The saturated fatty acid content having 20 or more carbon atoms is the total amount including those derived from the above-mentioned transesterified oil (A) and transesterified oil (B), as well as those derived from the following other fats and oils.

本発明の複合菓子用油脂組成物は、油相中に、上記エステル交換油(A)とエステル交換油(B)以外のその他の油脂を含むものであってもよい。
上記のその他の油脂としては、例えば、パーム油、パーム核油、ヤシ油、コーン油、綿実油、大豆油、菜種油、米油、ヒマワリ油、サフラワー油、牛脂、豚脂、カカオ脂、魚油、鯨油等の各種動植物油脂、並びにこれらに水素添加、分別及びエステル交換から選択される1又は2以上の処理を施した加工油脂が挙げられ、これらの中から選ばれた1種又は2種以上を使用することができる。
また、本発明の複合菓子用油脂組成物における上記その他の油脂の含有量は、油相中に、好ましくは70質量%以下、より好ましくは60質量%以下、最も好ましくは、30〜
60質量%である。
The oil / fat composition for composite confectionery of the present invention may contain other oil / fat other than the transesterified oil (A) and the transesterified oil (B) in the oil phase.
Examples of the other oils and fats include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, pork fat, cacao fat, fish oil, Various animal and vegetable fats and oils such as whale oil, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification are mentioned, and one or more selected from these Can be used.
The content of the other fats and oils in the composite confectionery fat composition of the present invention is preferably 70% by mass or less, more preferably 60% by mass or less, and most preferably 30 to 30% by mass in the oil phase.
60% by mass.

また、本発明の複合菓子用油脂組成物は、油相のSFC(固体脂含量)を、好ましくは、10℃で20〜60%、20℃で10〜40%、さらに好ましくは、10℃で30〜60%、20℃で20〜40%、最も好ましくは、10℃で40〜60%、20℃で25〜40%とすることにより、だまを生じたり、ダレを生じたりすることなく、良好なクリーミング性を得ることができる。
上記SFCが10℃で20%未満又は20℃で10%未満の場合は、複合菓子用油脂組成物として軟らかすぎ、クリーミング中にダレを生じたりするため良好なクリーミング性が得られにくい。一方、上記SFCが10℃で60%を超える場合又は20℃で40%を超える場合は、クリーミング中にだまを生じ、クリーミング性が極端に悪くなるおそれがあることに加え、得られる焼き菓子の口溶けが悪く、また油性感が強いものとなってしまうおそれもある。
In addition, the oil composition for composite confectionery of the present invention has an SFC (solid fat content) of the oil phase, preferably 20 to 60% at 10 ° C, 10 to 40% at 20 ° C, more preferably 10 ° C. 30 to 60%, 20 to 40% at 20 ° C., most preferably 40 to 60% at 10 ° C. and 25 to 40% at 20 ° C., without causing fouling or sagging, Good creaming properties can be obtained.
When the SFC is less than 20% at 10 ° C. or less than 10% at 20 ° C., it is too soft as a composite confectionery fat composition, and sagging occurs during creaming, making it difficult to obtain good creaming properties. On the other hand, when the SFC exceeds 60% at 10 ° C. or exceeds 40% at 20 ° C., it causes fouling during creaming, and the creaming property may be extremely deteriorated. There is a possibility that the mouth melts poorly and the oily feeling becomes strong.

また、本発明の複合菓子用油脂組成物には、必要に応じ、その他の任意成分を含有させることができる。その他の任意成分としては、例えば、水、乳化剤、増粘安定剤、食塩や塩化カリウム等の塩味剤、クエン酸、酢酸、乳酸、グルコン酸等の酸味料、糖類や糖アルコール類、ステビア、アスパルテーム等の甘味料、β−カロチン、カラメル、紅麹色素等の着色料、トコフェロール、茶抽出物等の酸化防止剤、小麦蛋白や大豆蛋白等の植物蛋白、卵及び各種卵加工品、着香料、乳製品、調味料、pH調整剤、食品保存料、日持ち向上剤、果実、果汁、コーヒー、香辛料、穀類、豆類、野菜類、肉類、魚介類等の食品素材や食品添加物が挙げられる。
本発明の複合菓子用油脂組成物中におけるこれらの任意成分の含有量は、添加目的に応じて適宜選択されるものであるが、好ましくは合計で50質量%以下、さらに好ましくは合計で0.3〜30質量%である。
Moreover, the oil-and-fat composition for composite confectionery of this invention can be made to contain another arbitrary component as needed. Other optional components include, for example, water, emulsifiers, thickening stabilizers, salting agents such as sodium chloride and potassium chloride, acidulants such as citric acid, acetic acid, lactic acid and gluconic acid, sugars and sugar alcohols, stevia and aspartame. Sweeteners such as β-carotene, caramel, red bean pigment, antioxidants such as tocopherol, tea extract, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavors, Examples include food materials and food additives such as dairy products, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, spices, cereals, beans, vegetables, meats, and seafood.
The content of these optional components in the composite confectionery oil / fat composition of the present invention is appropriately selected according to the purpose of addition, but is preferably 50% by mass or less, more preferably 0.00% in total. 3 to 30% by mass.

上記乳化剤としては、グリセリン脂肪酸エステル、蔗糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、グリセリン有機酸脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、レシチン、サポニン類等が挙げられ、これらの中から選ばれた1種又は2種以上を用いることができる。上記乳化剤の配合量は、特に制限はないが、本発明の複合菓子用油脂組成物中、好ましくは0〜3質量%、さらに好ましくは0〜1.5質量%である。   Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, stearoyl calcium lactate, stearoyl sodium lactate, polyoxy Examples include ethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, saponins, and the like, and one or more selected from these can be used. Although the compounding quantity of the said emulsifier does not have a restriction | limiting in particular, In the oil-fat composition for composite confectionery of this invention, Preferably it is 0-3 mass%, More preferably, it is 0-1.5 mass%.

上記増粘安定剤としては、グアーガム、ローカストビーンガム、カラギーナン、アラビアガム、アルギン酸類、ペクチン、キサンタンガム、プルラン、タマリンドシードガム、サイリウムシードガム、結晶セルロース、カルボキシメチルセルロース、メチルセルロース、寒天、グルコマンナン、ゼラチン、澱粉、化工澱粉等が挙げられ、これらの中から選ばれた1種又は2種以上を用いることができる。上記増粘安定剤の配合量は、特に制限はないが、本発明の複合菓子用油脂組成物中、好ましくは0〜10質量%、さらに好ましくは0〜5質量%である。
本発明の複合菓子用油脂組成物は、マーガリンタイプでもショートニングタイプでも良く、また、その乳化形態は、油中水型及び油中水中油型の何れでも構わない。
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. Although the compounding quantity of the said thickening stabilizer does not have a restriction | limiting in particular, In the oil-fat composition for composite confectionery of this invention, Preferably it is 0-10 mass%, More preferably, it is 0-5 mass%.
The oil and fat composition for composite confectionery of the present invention may be a margarine type or a shortening type, and the emulsified form may be either a water-in-oil type or an oil-in-water-in-oil type.

次に、本発明の複合菓子用油脂組成物を製造する方法について説明する。
まず、上記エステル交換油(A)を5〜70質量%を含有し、さらに必要によりエステル交換油(B)、その他の油脂を含有する油相を溶解する。そして、必要により水相を混合乳化する。そして、次に殺菌処理するのが望ましい。殺菌方法はタンクでのバッチ式でも、プレート型熱交換機や掻き取り式熱交換機を用いた連続式でも構わない。次に、冷却可塑化する。この際、徐冷却より急速冷却の方が好ましい。冷却する機器としては、密閉型連続式チューブ冷却機、例えばボテーター、コンビネーター、パーフェクター等のマーガリン製造機やプレート型熱交換機等が挙げられ、また、開放型のダイアクーラーとコンプレクターの組み合わせ等が挙げられる。
Next, a method for producing the oil composition for composite confectionery of the present invention will be described.
First, the transesterified oil (A) is contained in an amount of 5 to 70% by mass, and if necessary, an oil phase containing the transesterified oil (B) and other fats and oils is dissolved. And if necessary, the aqueous phase is mixed and emulsified. Then, 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, it cools and plasticizes. 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 combinator, and a perfector, a plate heat exchanger, and a combination of an open type diacooler and a compressor. Is mentioned.

次に本発明の複合菓子について述べる。
本発明の複合菓子は、チョコレートと、上記のような複合菓子用油脂組成物を練り込み油脂として用いた焼き菓子とを組合わせることに得られるものである。
Next, the composite confectionery of the present invention will be described.
The composite confectionery of this invention is obtained by combining chocolate and the baked confectionery which knead | mixed the above fat composition for composite confectionery and used it as fats and oils.

ここで、本発明の複合菓子で用いる焼き菓子とは、油脂組成物をクリーミングして比重を小さくする操作を経て得られた生地を焼成して得られる菓子であり、シュガーバッター法、フラワーバッター法、オールインミックス法等によって得られた菓子生地を焼成して得られる焼き菓子である。具体例としては、パウンドケーキ、フルーツケーキ、マドレーヌ、バウムクーヘン、カステラ等のバターケーキ類、アイスボックスクッキー、ワイヤーカットクッキー、サブレ、ラング等のクッキー類が挙げられる。
上記の焼き菓子を製造する際に用いる複合菓子用油脂組成物の使用量は、特に制限はなく、焼き菓子の種類により決定されるものであり、特に限定されるものではないが、おおよそ菓子生地中に10〜40質量%である。
Here, the baked confectionery used in the composite confectionery of the present invention is a confectionery obtained by baking a dough obtained through an operation of creaming an oil and fat composition to reduce the specific gravity, the sugar batter method, the flower batter method It is a baked confectionery obtained by baking a confectionery dough obtained by the all-in-mix method or the like. Specific examples include butter cakes such as pound cake, fruit cake, madeleine, baumkuchen, and castella, and cookies such as ice box cookies, wire cut cookies, sables, and rungs.
The amount of the oil composition for composite confectionery used when producing the above baked confectionery is not particularly limited and is determined by the type of baked confectionery, and is not particularly limited, but is roughly a confectionery dough. It is 10-40 mass% in.

また、本発明で用いるチョコレートとは、カカオマスやココアパウダーなどのカカオ成分を含有し、さらに粉乳等の各種粉末食品、油脂類、糖類、乳化剤、香料、色素等の中から選択した原料を任意の割合で混合し、常法によりロール掛け、コンチング処理して得たものを意味する。なお、もちろん、気相や水相を含有するものであってもよい。
ここで使用する各種粉末食品としては、例えば脱脂粉乳、全粉乳、果実粉末、果汁粉末、生クリーム粉末、チーズ粉末、コーヒー粉末、ヨーグルト粉末等が例示される。各種粉末食品の配合量は、チョコレート中、好ましくは0.5〜60質量%、さらに好ましくは1〜50質量%である。
Further, the chocolate used in the present invention contains a cacao component such as cacao mass and cocoa powder, and any raw material selected from various powdered foods such as milk powder, fats and oils, sugars, emulsifiers, fragrances, pigments, etc. It means a product obtained by mixing at a ratio, rolling by a conventional method, and conching. Of course, it may contain a gas phase or an aqueous phase.
Examples of various powdered foods used here include skim milk powder, whole milk powder, fruit powder, fruit juice powder, fresh cream powder, cheese powder, coffee powder, and yogurt powder. The compounding quantity of various powder food is 0.5-60 mass% in chocolate, More preferably, it is 1-50 mass% more preferably.

このとき使用する油脂類としては、カカオバター、その他の動植物性油脂及びこれらの分別油、硬化油、エステル交換油等を単独でもしくは混合して使用するものであり、好ましくはテンパリング型のものである。油脂の配合量は、チョコレート中、好ましくは20〜80質量%、さらに好ましくは30〜60質量%である。
このとき使用する乳化剤は特に限定されず、必要に応じて粘度上昇を抑制する目的でレシチン、ポリグリセリン縮合リシノレイン酸エステル、蔗糖脂肪酸エステル等を添加することができる。乳化剤の配合量は、チョコレート中、好ましくは0.01〜10質量%、さらに好ましくは0.1〜5質量%である。
As fats and oils used at this time, cacao butter, other animal and vegetable fats and oils, fractionated oils, hardened oils, transesterified oils, etc. are used alone or in combination, preferably tempering type. is there. The amount of fats and oils is preferably 20 to 80% by mass, more preferably 30 to 60% by mass in chocolate.
The emulsifier used at this time is not particularly limited, and lecithin, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester and the like can be added as needed for the purpose of suppressing the increase in viscosity. The amount of the emulsifier is preferably 0.01 to 10% by mass, more preferably 0.1 to 5% by mass in the chocolate.

また、チョコレートと焼き菓子の組合わせの方法としては、チョコレートをフィリング用、サンド用、トッピング用、コーティング用、エンローバー用として焼き菓子と組合わせたり、砕いた焼き菓子をチョコレート中に埋め込んだり、チップ形状のチョコレートを焼き菓子に混合して組合わせたりする方法等を挙げることができる。   Also, as a method of combining chocolate and baked confectionery, chocolate is combined with baked confectionery for filling, sand, topping, coating, enrober, crushed baked confectionery is embedded in chocolate, The method etc. which mix and combine chip-shaped chocolate with baked confectionery can be mentioned.

以下、本発明を実施例および比較例を挙げてさらに詳しく説明するが、本発明はこれらに限定されるものではない。 EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated in more detail, this invention is not limited to these.

下記製造例1〜3は、実施例及び比較例で用いるエステル交換油の製造例を示し、下記実施例1〜3は本発明の複合菓子用油脂組成物の製造例及び該複合菓子用油脂組成物を用いた複合菓子の製造例を示す。
下記比較例1〜4は、本発明で用いられるエステル交換油(A)を含有しない複合菓子用油脂組成物の製造例及び該複合菓子用油脂組成物を用いた複合菓子の製造例を示す。
The following production examples 1 to 3 show production examples of transesterified oils used in the examples and comparative examples, and the following examples 1 to 3 show production examples of the oil composition for composite confectionery of the present invention and the oil composition for the composite confectionery. The manufacture example of the composite confectionery using a thing is shown.
The following Comparative Examples 1-4 show the manufacture example of the oil composition for composite confectionery which does not contain the transesterified oil (A) used by this invention, and the manufacture example of the composite confectionery using this oil composition for composite confectionery.

〔製造例1〕エステル交換油(A)の製造
ヨウ素価55のパーム軟部油85質量部と、ハイエルシン菜種の極度硬化油15質量部を溶解、混合した油脂配合物10kgを、反応温度70℃にて、触媒としてリパーゼQLC(名糖産業(株)製)50gを用いて、15リットルの反応槽で非選択的エステル交換反応を行った。反応終了後(反応時間48時間)、脱色(白土3質量%、85℃、1.3×103Paの減圧下、30分間)、脱臭(250℃、水蒸気吹き込み量;対油3質量%、1.3×102Paの減圧下、60分間)を行い、エステル交換油(A)に該当する、エステル交換油(I)を得た。
[Production Example 1] Production of transesterified oil (A) 85 kg of palm soft oil having an iodine value of 55 and 15 kg of hardened oil of high erucin rapeseed were dissolved and mixed, and 10 kg of an oil and fat composition was brought to a reaction temperature of 70 ° C. Then, a non-selective transesterification reaction was carried out in a 15 liter reaction tank using 50 g of lipase QLC (manufactured by Meito Sangyo Co., Ltd.) as a catalyst. After completion of the reaction (reaction time 48 hours), decolorization (white clay 3% by mass, 85 ° C., reduced pressure of 1.3 × 10 3 Pa for 30 minutes), deodorization (250 ° C., steam blown amount; oil 3% by mass, Transesterification oil (I) corresponding to transesterification oil (A) was obtained by carrying out under reduced pressure of 1.3 × 10 2 Pa for 60 minutes.

〔製造例2〕エステル交換油(B)の製造
ヨウ素価55のパーム軟部油50質量部と、ハイエルシン菜種の極度硬化油25質量部、パーム核油25質量部を溶解、混合した油脂配合物10kgを原料油脂として、反応温度70℃にて、触媒としてリパーゼQLC(名糖産業(株)製)50gを用いて、15リットルの反応槽で非選択的エステル交換反応を行った。反応終了後(反応時間48時間)、脱色(白土3%、85℃、1.3×103Paの減圧下、30分間)、脱臭(250℃、水蒸気吹き込み量;対油3%、1.3×102Paの減圧下、60分間)を行い、エステル交換油(B)に該当するエステル交換油(II)を得た。
[Production Example 2] Production of transesterified oil (B) 50 kg of palm soft oil having an iodine value of 55, 25 parts by mass of hardened oil of Hyelin rapeseed, and 25 parts by mass of palm kernel oil 10 kg Was subjected to non-selective transesterification in a 15 liter reaction tank 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 hours), decolorization (white clay 3%, 85 ° C., reduced pressure of 1.3 × 10 3 Pa for 30 minutes), deodorization (250 ° C., steam blown amount; oil 3%, 1. A transesterification oil (II) corresponding to the transesterification oil (B) was obtained under reduced pressure of 3 × 10 2 Pa for 60 minutes.

〔製造例3〕パーム軟部油のエステル交換油の製造
ヨウ素価55のパーム軟部油にナトリウムメチラートを触媒として非選択的エステル交換反応を行なった後、脱色(白土3%、85℃、9.3×102Pa以下の減圧下)、脱臭(250℃、60分間、水蒸気吹き込み量5%、4.0×102Pa以下の減圧下)を行い、エステル交換油(A)及び(B)のどちらにも該当しない、エステル交換油(III)を得た。
[Production Example 3] Production of transesterified oil of palm soft part oil A non-selective transesterification reaction was performed on palm soft part oil having an iodine value of 55 using sodium methylate as a catalyst, followed by decolorization (3% white clay, 85 ° C, 9. Deodorization (under reduced pressure of 3 × 10 2 Pa or less) and deodorization (250 ° C., 60 minutes, 5% steam blowing, under reduced pressure of 4.0 × 10 2 Pa or less), and transesterified oil (A) and (B) No transesterified oil (III) was obtained.

〔実施例1〕
上記エステル交換油(I)50質量部、パーム油49.9質量部、レシチン0.1質量部を混合、常法により急冷可塑化し、ショートニングタイプである、本発明の複合菓子用油脂組成物を得た。
該複合菓子用油脂組成物の脂肪酸組成において、炭素数20以上の飽和脂肪酸の含有量は6質量%であり、油相のSFCは10℃で54%、20℃で28%であった。
[Example 1]
Mixing 50 parts by mass of the above transesterified oil (I), 49.9 parts by mass of palm oil, and 0.1 parts by mass of lecithin, quenching and plasticizing by a conventional method, and using the shortening type oil composition for composite confectionery of the present invention Obtained.
In the fatty acid composition of the oil composition for composite confectionery, the content of saturated fatty acids having 20 or more carbon atoms was 6% by mass, and the SFC of the oil phase was 54% at 10 ° C. and 28% at 20 ° C.

続いて、この複合菓子用油脂組成物を使用し、下記の配合・製法によりクッキー(サブレ)を得た。なお、このサブレ製造時のクリーミング工程におけるクリーミング性を下記の評価基準に従って評価を行い、その結果を下記表1に記載した。
また、下記の配合・製法によりテンパー型チョコレート(油分35質量%)を得た。
ついで、テンパリングしたチョコレートを、サブレに対し3倍量をエンローバーして貼り合わせ、本発明の複合菓子を製造した。なお、得られた複合菓子は、保存テストとして、25℃の恒温器に3カ月間保存し、サブレの白色化状態、及び、チョコレートのブルーム状態を下記評価基準に従って評価を行い、その結果を下記表1に記載した。
Subsequently, using this composite confectionery fat composition, a cookie (sable) was obtained by the following formulation and production method. In addition, the creaming property in the creaming process at the time of manufacturing the sable was evaluated according to the following evaluation criteria, and the results are shown in Table 1 below.
Further, a temper type chocolate (oil content 35% by mass) was obtained by the following blending and production method.
The tempered chocolate was then enrobed 3 times the amount of the sable, and the composite confectionery of the present invention was produced. The obtained composite confectionery was stored for 3 months in a thermostatic oven at 25 ° C. as a storage test, and the whitening state of the sable and the bloom state of the chocolate were evaluated according to the following evaluation criteria. It described in Table 1.

(サブレ配合)
薄力粉 100質量部・ショートニング 45質量部・砂糖 45質量部・水 13質量部・重曹0.5質量部
(Sable combination)
Soft flour 100 parts by weight, shortening 45 parts by weight, sugar 45 parts by weight, water 13 parts by weight, baking soda 0.5 parts by weight

(サブレ製法)
15℃に調温したショートニングと砂糖をミキサーボウルに投入し、卓上ミキサーにセットし、軽く混合した後、高速で7分間クリーミングした。ついで、低速で混合しながら、30秒かけて水を添加、さらに1分混合した。さらに、あらかじめ混合して篩っておいた小麦粉、脱脂粉乳、重曹の混合物を添加、低速30秒、中速30秒混合し、サブレ生地を得た。このサブレ生地をワイヤーカットで、厚さ5mm、直径5cmに成型し、180℃10分焼成し、サブレを得た。
(Sable manufacturing method)
Shortening and sugar adjusted to 15 ° C. were put into a mixer bowl, set in a tabletop mixer, lightly mixed, and then creamed at high speed for 7 minutes. Next, while mixing at low speed, water was added over 30 seconds and further mixed for 1 minute. Further, a mixture of wheat flour, skimmed milk powder, and baking soda mixed and sieved in advance was added and mixed at low speed for 30 seconds and medium speed for 30 seconds to obtain a sable dough. This sable fabric was cut with a wire to a thickness of 5 mm and a diameter of 5 cm, and baked at 180 ° C. for 10 minutes to obtain a sable.

(チョコレート配合・製法)
砂糖44.6質量部、カカオマス25質量部、カカオバター30質量部、レシチン0.4質量部からなる配合にて、常法に従い、溶解し、ロール掛け、コンチング処理し、チョコレートを得た。
(Chocolate blending and manufacturing method)
According to a conventional method, 44.6 parts by mass of sugar, 25 parts by mass of cacao mass, 30 parts by mass of cacao butter, and 0.4 parts by mass of lecithin were dissolved, rolled, and conched to obtain chocolate.

(クリーミング性評価基準)
◎ 良好
○ ほぼ良好
△ ややコシがなく、劣る
× コシがなく、劣る
×× だまが発生し、きわめて劣る
(Creamability evaluation criteria)
◎ Good ○ Almost good △ Somewhat stiff and inferior × Not stiff and inferior ×× Boiled and extremely inferior

(サブレの白色化状態評価基準)
◎ 良好
○ ほぼ良好
△ やや白色化
× 白色化
(Sable whitening condition evaluation criteria)
◎ Good ○ Almost good △ Slightly white × White

(チョコレートのブルーム状態評価基準)
◎ ブルームの発生が認められない
○ ブルームの発生が認められないが、艶がやや消失している
△ ややブルームの発生が認められる
× 激しいブルームが発生している
(Criteria for chocolate bloom condition evaluation)
◎ Bloom is not observed ○ Bloom is not observed, but gloss is slightly lost △ Slight bloom is observed × Severe bloom is occurring

〔実施例2〕
上記エステル交換油(I)25質量部、上記エステル交換油(II)25質量部、パーム油49.9質量部、レシチン0.1質量部を混合、常法により急冷可塑化し、ショートニングタイプである、本発明の複合菓子用油脂組成物を得た。
該複合菓子用油脂組成物の脂肪酸組成において、炭素数20以上の飽和脂肪酸の含有量は6.2質量%であり、油相のSFCは10℃で55%、20℃で29%であった。
このショートニングを使用し、実施例1と同様の配合・製法で、サブレ、さらに複合菓子を製造し、実施例1と同様の方法でクリーミング性評価、保存試験によるサブレの白色化状態、及び、チョコレートのブルーム状態の評価を実施し、その結果を表1に記載した。
[Example 2]
25 parts by mass of the transesterified oil (I), 25 parts by mass of the transesterified oil (II), 49.9 parts by mass of palm oil, and 0.1 parts by mass of lecithin are mixed, quenched and plasticized by a conventional method, and a shortening type. The oil composition for composite confectionery of the present invention was obtained.
In the fatty acid composition of the composite confectionery fat composition, the content of saturated fatty acids having 20 or more carbon atoms was 6.2% by mass, and the SFC of the oil phase was 55% at 10 ° C and 29% at 20 ° C. .
Using this shortening, a sable and further composite confectionery were produced by the same blending and manufacturing method as in Example 1, creaming property evaluation by the same method as in Example 1, whitening state of sable by storage test, and chocolate The bloom state was evaluated and the results are shown in Table 1.

〔実施例3〕
エステル交換油(I)20質量部、エステル交換油(II)20質量部、エステル交換油(III)20質量部、パーム油39.9質量部、レシチン0.1質量部を混合、常法により急冷可塑化し、ショートニングタイプである、本発明の複合菓子用油脂組成物を得た。
該複合菓子用油脂組成物の脂肪酸組成において、炭素数20以上の飽和脂肪酸の含有量は5質量%であり、油相のSFCは10℃で52%、20℃で28%であった。
このショートニングを使用し、実施例1と同様の配合・製法で、サブレ、さらに複合菓子を製造し、実施例1と同様の方法でクリーミング性評価、保存試験によるサブレの白色化状態、及び、チョコレートのブルーム状態の評価を実施し、その結果を表1に記載した。
Example 3
20 parts by mass of transesterified oil (I), 20 parts by mass of transesterified oil (II), 20 parts by mass of transesterified oil (III), 39.9 parts by mass of palm oil, and 0.1 parts by mass of lecithin are mixed in a conventional manner. The oil composition for composite confectionery of the present invention, which was rapidly plasticized and shortened, was obtained.
In the fatty acid composition of the composite confectionery fat composition, the content of saturated fatty acids having 20 or more carbon atoms was 5 mass%, and the SFC of the oil phase was 52% at 10 ° C. and 28% at 20 ° C.
Using this shortening, a sable and further composite confectionery were produced by the same blending and manufacturing method as in Example 1, creaming property evaluation by the same method as in Example 1, whitening state of sable by storage test, and chocolate The bloom state was evaluated and the results are shown in Table 1.

〔比較例1〕
パーム極度硬化油10質量部、パーム油80質量部、菜種白絞油9.9質量部、レシチン0.1質量部を混合、常法により急冷可塑化し、ショートニングタイプである、比較例の複合菓子用油脂組成物を得た。
該複合菓子用油脂組成物の脂肪酸組成において、炭素数20以上の飽和脂肪酸の含有量は1質量%未満であり、油相のSFCは10℃で50%、20℃で26%であった。
このショートニングを使用し、実施例1と同様の配合・製法で、サブレ、さらに複合菓子を製造し、実施例1と同様の方法でクリーミング性評価、保存試験によるサブレの白色化状態、及び、チョコレートのブルーム状態の評価を実施し、その結果を表1に記載した。
[Comparative Example 1]
10 parts by weight of extremely hardened palm oil, 80 parts by weight of palm oil, 9.9 parts by weight of rapeseed white squeezed oil, and 0.1 parts by weight of lecithin are mixed, rapidly cooled and plasticized by a conventional method, and a shortening type composite confectionery An oil / fat composition was obtained.
In the fatty acid composition of the composite confectionery fat composition, the content of saturated fatty acids having 20 or more carbon atoms was less than 1% by mass, and the SFC of the oil phase was 50% at 10 ° C and 26% at 20 ° C.
Using this shortening, a sable and further composite confectionery were produced by the same blending and manufacturing method as in Example 1, creaming property evaluation by the same method as in Example 1, whitening state of sable by storage test, and chocolate The bloom state was evaluated and the results are shown in Table 1.

〔比較例2〕
上記エステル交換油(II)50質量部、パーム油49.9質量部、レシチン0.1質量部を混合、常法により急冷可塑化し、ショートニングタイプである、比較例の複合菓子用油脂組成物を得た。
該複合菓子用油脂組成物の脂肪酸組成において、炭素数20以上の飽和脂肪酸の含有量は6.4質量%であり、油相のSFCは10℃で55%、20℃で30%であった。
このショートニングを使用し、実施例1と同様の配合・製法で、サブレ、さらに複合菓子を製造し、実施例1と同様の方法でクリーミング性評価、保存試験によるサブレの白色化状態、及び、チョコレートのブルーム状態の評価を実施し、その結果を表1に記載した。
[Comparative Example 2]
Mixing 50 parts by mass of the above-mentioned transesterified oil (II), 49.9 parts by mass of palm oil, and 0.1 parts by mass of lecithin, rapidly cooling and plasticizing by a conventional method, Obtained.
In the fatty acid composition of the oil composition for confectionery, the content of saturated fatty acids having 20 or more carbon atoms was 6.4% by mass, and the SFC of the oil phase was 55% at 10 ° C. and 30% at 20 ° C. .
Using this shortening, a sable and further composite confectionery were produced by the same blending and manufacturing method as in Example 1, creaming property evaluation by the same method as in Example 1, whitening state of sable by storage test, and chocolate The bloom state was evaluated and the results are shown in Table 1.

〔比較例3〕
上記エステル交換油(III)50質量部、パーム油49.9質量部、レシチン0.1質量部を混合、常法により急冷可塑化し、ショートニングタイプである、比較例の複合菓子用油脂組成物を得た。
該複合菓子用油脂組成物の脂肪酸組成において、炭素数20以上の飽和脂肪酸の含有量は1質量%未満であり、油相のSFCは10℃で49%、20℃で23%であった。
このショートニングを使用し、実施例1と同様の配合・製法で、サブレ、さらに複合菓子を製造し、実施例1と同様の方法でクリーミング性評価、保存試験によるサブレの白色化状態、及び、チョコレートのブルーム状態の評価を実施し、その結果を表1に記載した。
[Comparative Example 3]
Mixing 50 parts by mass of the above-mentioned transesterified oil (III), 49.9 parts by mass of palm oil, and 0.1 parts by mass of lecithin, rapidly cooling and plasticizing by a conventional method, Obtained.
In the fatty acid composition of the composite confectionery fat composition, the content of saturated fatty acids having 20 or more carbon atoms was less than 1% by mass, and the SFC of the oil phase was 49% at 10 ° C and 23% at 20 ° C.
Using this shortening, a sable and further composite confectionery were produced by the same blending and manufacturing method as in Example 1, creaming property evaluation by the same method as in Example 1, whitening state of sable by storage test, and chocolate The bloom state was evaluated and the results are shown in Table 1.

〔比較例4〕
上記エステル交換油(II)25質量部、上記エステル交換油(III)25質量部、パーム油49.9質量部、レシチン0.1質量部を混合、常法により急冷可塑化し、ショートニングタイプである、比較例の複合菓子用油脂組成物を得た。
該複合菓子用油脂組成物の脂肪酸組成において、炭素数20以上の飽和脂肪酸の含有量は3.2質量%であり、油相のSFCは10℃で52%、20℃で26%であった。
このショートニングを使用し、実施例1と同様の配合・製法で、サブレ、さらに複合菓子を製造し、実施例1と同様の方法でクリーミング性評価、保存試験によるサブレの白色化状態、及び、チョコレートのブルーム状態の評価を実施し、その結果を表1に記載した。
[Comparative Example 4]
A mixture of 25 parts by mass of the transesterified oil (II), 25 parts by mass of the transesterified oil (III), 49.9 parts by mass of palm oil, and 0.1 parts by mass of lecithin, and rapidly quenching and plasticizing by a conventional method. The oil composition for composite confectionery of the comparative example was obtained.
In the fatty acid composition of the composite confectionery fat composition, the content of saturated fatty acids having 20 or more carbon atoms was 3.2% by mass, and the SFC of the oil phase was 52% at 10 ° C and 26% at 20 ° C. .
Using this shortening, a sable and further composite confectionery were produced by the same blending and manufacturing method as in Example 1, creaming property evaluation by the same method as in Example 1, whitening state of sable by storage test, and chocolate The bloom state was evaluated and the results are shown in Table 1.

Figure 0004606406
Figure 0004606406

上記の結果から明らかなように、ヨウ素価52〜70のパーム軟部油と、炭素数20以上の飽和脂肪酸とを60質量%以上含有する油脂を、90:10〜50:50の質量比(前者:後者)で含有する油脂配合物をエステル交換したエステル交換油(A)を油相中に5〜70質量%含有する実施例1〜3の複合菓子用油脂組成物は、クリーミング性が良好であり、かつ、保存テスト中に、サブレの白色化、チョコレートのブルームも全く見られないものであった。   As is clear from the above results, fats and oils containing 60% by mass or more of palm soft part oil having an iodine value of 52 to 70 and saturated fatty acid having 20 or more carbon atoms are mixed at a mass ratio of 90:10 to 50:50 (the former : The latter fat-and-oil composition for Examples 1 to 3 containing 5 to 70% by mass of the transesterified oil (A) obtained by transesterification of the fat and oil composition contained in the oil phase has good creaming properties. There was no whitening of the sable and no chocolate bloom during the storage test.

特に、さらにヨウ素価52〜70のパーム軟部油40〜80質量%、炭素数14以下の飽和脂肪酸を50質量%以上含有する油脂10〜30質量%、及び、炭素数20以上の飽和脂肪酸を50質量%以上含有する油脂10〜30質量%からなる油脂配合物をエステル交換したエステル交換油(B)を併用した実施例2又は3の複合菓子用油脂組成物を使用した複合菓子はチョコレート部分の艶の消失をも防止している点、及び、クリーミング性がさらに良好である点で、特に優れるものであった。
それに対し、エステル交換油(A)を含有しない比較例1〜4の複合菓子用油脂組成物を使用した複合菓子は、保存テスト中に、サブレの白色化やチョコレートのブルームの発生が見られた。
In particular, palm soft part oil having an iodine value of 52 to 70, 40 to 80% by mass, fat and oil containing 10 to 30% by mass of saturated fatty acid having 14 or less carbon atoms, and 50 to 20 saturated fatty acids having 20 or more carbon atoms. The composite confectionery using the oil composition for composite confectionery of Example 2 or 3 combined with the transesterified oil (B) obtained by transesterifying the oil / fat composition comprising 10% to 30% by mass of the oil / fat containing at least mass% is a chocolate part. It was particularly excellent in that the loss of gloss was also prevented and the creaming property was even better.
On the other hand, in the composite confectionery using the oil composition for composite confectionery of Comparative Examples 1 to 4 not containing transesterified oil (A), whitening of the sable and occurrence of chocolate bloom were observed during the storage test. .

Claims (4)

ヨウ素価52〜70のパーム軟部油と、炭素数20以上の飽和脂肪酸を50質量%以上含有する油脂とを、90:10〜50:50の質量比(前者:後者)で含有する油脂配合物をエステル交換したエステル交換油(A)を、油相中に5〜70質量%含有することを特徴とする複合菓子用油脂組成物。   Oil / fat blend containing palm soft part oil having an iodine value of 52-70 and oil / fat containing 50% by mass or more of a saturated fatty acid having 20 or more carbon atoms in a mass ratio of 90:10 to 50:50 (the former: the latter). An oil / fat composition for composite confectionery, comprising 5 to 70% by mass of the transesterified oil (A) obtained by transesterification of the oil in the oil phase. さらに、ヨウ素価52〜70のパーム軟部油40〜80質量%、炭素数14以下の飽和脂肪酸を50質量%以上含有する油脂10〜30質量%、及び、炭素数20以上の飽和脂肪酸を50質量%以上含有する油脂10〜30質量%からなる油脂配合物をエステル交換したエステル交換油(B)を、油相中に10〜30質量%含有することを特徴とする請求項1記載の複合菓子用油脂組成物。   Furthermore, 40-80 mass% of palm soft part oils having an iodine value of 52-70, 10-30 mass% of fats and oils containing 50 mass% or more of saturated fatty acids having 14 or less carbon atoms, and 50 mass of saturated fatty acids having 20 or more carbon atoms. The composite confectionery according to claim 1, wherein the oil phase contains 10 to 30% by mass of transesterified oil (B) obtained by transesterification of an oil / fat composition comprising 10% to 30% by mass of fats and oils. Oil and fat composition. 脂肪酸組成において、炭素数20以上の飽和脂肪酸を2〜10質量%含有することを特徴とする請求項1又は2記載の複合菓子用油脂組成物。   The fatty acid composition for composite confectionery according to claim 1 or 2, wherein the fatty acid composition contains 2 to 10% by mass of a saturated fatty acid having 20 or more carbon atoms. 請求項1〜3の何れかに記載の複合菓子用油脂組成物を用いて製造された焼き菓子、及び、チョコレートからなる複合菓子。   The composite confectionery which consists of a baked confectionery manufactured using the oil-fat composition for composite confectionery in any one of Claims 1-3, and chocolate.
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