JP4697150B2 - Oil composition - Google Patents
Oil composition Download PDFInfo
- Publication number
- JP4697150B2 JP4697150B2 JP2007016002A JP2007016002A JP4697150B2 JP 4697150 B2 JP4697150 B2 JP 4697150B2 JP 2007016002 A JP2007016002 A JP 2007016002A JP 2007016002 A JP2007016002 A JP 2007016002A JP 4697150 B2 JP4697150 B2 JP 4697150B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat
- composition
- oils
- fatty acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Description
本発明は、食品用油脂組成物、とりわけトランス型脂肪酸含量が少なくて、焼き菓子用練り込み油脂に適した油脂組成物、及びこの油脂組成物を使用した焼き菓子に関する。 TECHNICAL FIELD The present invention relates to an oil and fat composition for foods, particularly an oil and fat composition having a low trans-type fatty acid content and suitable for kneaded fats and oils for baked confectionery, and a baked confectionery using this oil and fat composition.
クッキー、ビスケット等の焼き菓子類に、チョコレート、クリーム類等をコーティング、注入、サンド挿入したり、或いはチョコレートに焼き菓子を埋設したりした複合菓子が製造されている。このような複合菓子は、製造後の流通過程、或いは保存中に焼き菓子部分の表面が白い粉をふいた状態になったり、斑点状の変色が見られたり、全体的に白色化するなどの現象がしばしば発生し、それらの場合、製品の外観を悪くするのみならず、チョコレートの軟化やチョコレートにおけるブルームといった現象を併発させるため、商品価値が著しく低下してしまう。 Composite confections are produced in which baked confectioneries such as cookies and biscuits are coated with chocolate, cream, etc., injected, sand inserted, or baked confectionery is embedded in chocolate. Such a composite confectionery is such that the surface of the baked confectionery part is covered with a white powder during the distribution process after production or storage, a spot-like discoloration is seen, or the whole is whitened. Phenomena often occur, and in these cases, not only the appearance of the product is deteriorated, but also the phenomenon such as softening of chocolate and blooming in chocolate occurs at the same time, so that the commercial value is remarkably lowered.
この複合菓子に見られる白色化現象は、チョコレート、クリーム類をコーティングしないビスケットにおいて従来から認められているビスケットブルーム、所謂ファットブルーム現象とも基本的に異なり、このような複合菓子類における表面状態の変化の発生メカニズムは必ずしも十分に解明されていないが、下記のようなものであると推測される。 The whitening phenomenon seen in this composite confectionery is fundamentally different from the so-called fat bloom phenomenon, which is conventionally recognized in biscuits not coated with chocolate or cream, and the change in surface condition in such composite confectionery The mechanism of the occurrence of this has not been fully elucidated, but is presumed to be as follows.
即ち、ビスケット、クッキー等に練り込まれた油脂組成物中の油脂は焼成時には完全に融解しており、冷却工程を経て固体油脂の結晶化が起こる。そして、冷却するにしたがって固体油脂の結晶化は温度の低い表面部分から順に発生して内部に進行していくが、ビスケット、クッキー等の冷却工程は、実際にはかなりの徐冷条件で行われることから、練り込まれた油脂は固体油脂と液状油脂とが分離している状態でビスケット、クッキー等の表面、及び内部に存在している。そこにチョコレート、クリーム等を接触させると、もともと液状油脂の多いビスケット、クッキー側から液状油脂の少ないチョコレート、クリーム側に液状油脂が移行する、所謂「マイグレーション」現象が起こる。このとき、練り込まれた油脂の固体脂含量が少ない場合は液状油脂が多いために、移行によってクッキー、ビスケット表面にデンプン粒が全体的に露出され、それにより外見上つやがなくなり、全体的に白く見える。他方、練り込み油脂の固体脂含量が多い場合は液状油脂が固液分離状態で存在し、移行によってクッキー、ビスケット表面では液状油脂の存在部分のデンプン粒が露出されるが、固体油脂の存在部分はそのままのため、外観上白い粉をふいた状態、斑点、又はまだら状態に観察される。又、上記何れの場合でもマイグレーションにより残った高融点油脂の結晶粗大化によるファットブルーム現象も同時に発生し、クッキー、ビスケット等の表面状態の変色に関与する。又、チョコレート、クリーム側から見た場合、クッキー、ビスケット側から液状油脂が移行してくるために、これらのチョコレート、クリーム等が軟化してしまう。 That is, the fats and oils in the fat and oil composition kneaded into biscuits and cookies are completely melted at the time of firing, and solid oils and fats are crystallized through a cooling process. And as it cools, crystallization of solid fats and oils occurs in order from the surface part with the lower temperature and proceeds to the inside, but the cooling process of biscuits, cookies, etc. is actually performed under considerably slow cooling conditions. Therefore, the kneaded fats and oils are present on the surface and inside of biscuits, cookies, and the like in a state where the solid fats and liquid fats are separated. When chocolate, cream, or the like is brought into contact therewith, a so-called “migration” phenomenon occurs in which biscuits with a high amount of liquid oil or fat, chocolate with a low amount of liquid oil or fat from the cookie side, and liquid oil or fat moves to the cream side. At this time, when the solid fat content of the kneaded fat and oil is small, there is a lot of liquid fat and oil, so that the starch grains are entirely exposed on the surface of the cookies and biscuits due to the migration, and thereby the appearance is not glossy, and the whole Looks white. On the other hand, when the solid fat content of the kneaded fat and oil is high, the liquid fat is present in a solid-liquid separated state, and the transitional portion exposes the starch granules where the liquid fat is present on the cookie and biscuit surfaces. As it is, the appearance is observed as white powder, mottled, or mottled. In any of the above cases, the fat bloom phenomenon due to the coarsening of the high melting point fats and oils remaining due to migration also occurs at the same time, and is involved in the discoloration of the surface state of cookies, biscuits and the like. In addition, when viewed from the chocolate and cream side, the liquid fats and oils migrate from the cookie and biscuit side, so that these chocolate and cream are softened.
以上のように、クッキー、ビスケット等の焼き菓子とチョコレート、クリーム等との複合菓子にみられるこれらの変化は、焼き菓子中の練り込み油脂における固体油脂及び液状油脂各々の存在状態に影響され、液状油脂の移行と、高融点油脂部の結晶粗大化によって引き起こされると考えられる。 As mentioned above, these changes seen in composite confectionery such as cookies, biscuits and other baked confectionery and chocolate, cream, etc. are affected by the presence of each of the solid fat and liquid fat in the kneaded fat and oil in the baked confectionery, It is thought to be caused by the migration of liquid fat and oil and the coarsening of the high melting point fat and oil part.
この複合菓子における白色化を防止する方法として、特許文献１には「Ｃ１４以下の飽和脂肪酸２〜５０重量％、Ｃ２０以上の飽和脂肪酸を１〜５０重量％含有する油脂のランダムエステル交換油からなる油脂組成物並びに該油脂組成物を用いて製造された焼き菓子」等が提案されている。 As a method for preventing whitening in this composite confectionery, Patent Document 1 includes “Random transesterified oil of fat and oil containing 2 to 50% by weight of saturated fatty acid of C14 or less and 1 to 50% by weight of saturated fatty acid of C20 or more. An oil and fat composition and a baked confectionery produced using the oil and fat composition "have been proposed.
前記油脂組成物においては、分子内の脂肪酸組成のランダム化による微細結晶化や結晶ネットワーク化を狙い、油脂物性の改良及びブルーム耐性等に優れた機能を付与することを目的としているが、必ずしも充分な結果を得ていない。また、乳脂肪の使用に関する記載も示唆もなく、その他にＣ６以下の飽和脂肪酸量が多い油脂原料の使用に関する記載も示唆もないため、前記油脂組成物における脂肪酸組成全体中のＣ６以下の飽和脂肪酸量は０．０５重量％未満と考えられる。また特許文献１には、トランス酸型脂肪酸含量に関する記載も示唆もない。
使用する油脂組成物のトランス酸型脂肪酸含量が少なくても、複合菓子に用いられた焼き菓子類における白色化現象などを抑制でき、且つ焼き菓子製造時の作業性が良好で、焼成後の焼き菓子の食感が良好である焼き菓子用の油脂組成物を得ること。また焼き菓子用油脂組成物に含有されるトランス型脂肪酸含量をできるだけ少なくすること。 Even if the fatty acid content of the fat composition used is small, the whitening phenomenon in the baked confectionery used in the composite confectionery can be suppressed, the workability at the time of baked confectionery production is good, and the baking after baking Obtaining an oil and fat composition for baked confectionery having a good texture of confectionery. In addition, the trans-fatty acid content contained in the baked confectionery fat composition should be as small as possible.
本発明者らは上記課題に基づき鋭意研究を重ねた結果、乳脂肪とハイエルシン酸ナタネ極度硬化油からなる混合油をランダムエステル交換した油脂、及びパーム油をランダムエステル交換した油脂を主に含有し、脂肪酸組成全体中Ｃ６以下の飽和脂肪酸が特定量である油脂組成物を用いれば、複合菓子に用いられた焼き菓子類の白色化現象、チョコレート類の軟化、ブルーム現象等を抑制することができ、且つ焼き菓子製造時の作業性、焼成後の焼き菓子の食感が良好な焼き菓子が得られることを知見し、本発明を完成するに至った。 As a result of intensive studies based on the above problems, the present inventors mainly contain oils and fats obtained by random transesterification of a mixed oil composed of milk fat and rapeseed oil of high erucic acid, and oils and fats obtained by random transesterification of palm oil. If an oil or fat composition having a specific amount of C6 or less saturated fatty acid in the entire fatty acid composition is used, whitening phenomenon of baked confectionery used in composite confectionery, softening of chocolate, bloom phenomenon, etc. can be suppressed. And it was discovered that baked confectionery having good workability during the manufacture of baked confectionery and a good texture of the baked confectionery after baking was obtained, and the present invention was completed.
即ち、本発明の第一は、乳脂肪とハイエルシン酸ナタネ極度硬化油からなり乳脂肪／ハイエルシン酸ナタネ極度硬化油の重量比率が３０／７０〜８０／２０である混合油をランダムエステル交換した油脂（Ａ）及びパーム油をランダムエステル交換した油脂（Ｂ）を含有し、油脂（Ａ）の含有量が油脂組成物全体中５〜５０重量％であり、油脂（Ｂ）の含有量が油脂組成物全体中４０〜９５重量％であり、脂肪酸組成全体中のＣ６以下の飽和脂肪酸量が０．０５〜３．０重量％である油脂組成物に関する。好ましい実施態様は、Ｃ４の飽和脂肪酸量が脂肪酸組成全体中０．０３〜１．５重量％である上記記載の油脂組成物に関する。より好ましくは、トランス型脂肪酸含量が、油脂組成物全体中３．０重量％以下である上記記載の油脂組成物、に関する。本発明の第二は、上記記載の油脂組成物を用いることを特徴とする焼き菓子に関する。
That is, the first is the random transesterification weight ratio of Richichi fat / Haierushin acid rapeseed extremely hardened oils from milk fat and Haierushin acid rapeseed extremely hardened oil 30 / 70-80 / 20 Der Ru mixed oil of the present invention The fat and oil (A) and the fat and oil (B) obtained by random transesterification of palm oil are contained, the content of the fat and oil (A) is 5 to 50% by weight in the whole fat and oil composition, and the content of the fat and oil (B) is It is 40-95 weight% in the whole fat-and-oil composition, and relates to the fat-and-oil composition whose saturated fatty acid amount of C6 or less in the whole fatty-acid composition is 0.05-3.0 weight%. A preferred embodiment relates to the oil and fat composition as described above, wherein the amount of saturated fatty acid of C4 is 0.03 to 1.5% by weight in the whole fatty acid composition. More preferably, the trans fatty acids content, oil composition described above is not more than 3.0 wt% in total fat composition relates. 2nd of this invention is related with the baked confectionery characterized by using the said fats and oils composition.
本発明によれば、使用する油脂組成物のトランス酸型脂肪酸含量が少なくても、複合菓子に用いられた焼き菓子類の白色化現象などを抑制でき、且つ焼き菓子製造時の作業性が良好で、焼成後の焼き菓子の食感が良好である焼き菓子用の油脂組成物を得ることができる。また焼き菓子用油脂組成物に含有されるトランス型脂肪酸含量を少なくできる。 According to the present invention, the whitening phenomenon of baked confectionery used in a composite confectionery can be suppressed even when the content of trans-acid type fatty acid in the oil and fat composition to be used is small, and the workability during baked confectionery production is good And the oil-fat composition for baked confectionery with the favorable texture of the baked confectionery after baking can be obtained. Moreover, the trans-type fatty acid content contained in the fat and oil composition for baked confectionery can be reduced.
以下、本発明につき、さらに詳細に説明する。本発明の油脂組成物は、乳脂肪とハイエルシン酸ナタネ極度硬化油からなる混合油をランダムエステル交換した油脂（Ａ）及びパーム油をランダムエステル交換した油脂（Ｂ）を主に含有し、脂肪酸組成全体中Ｃ６以下の飽和脂肪酸を特定量含むことを特徴とする。必要に応じてさらに、大豆油、落花生油、綿実油、サフラワー油、ヒマワリ油、ナタネ油、ハイエルシン酸ナタネ油、コーン油、米油、オリーブ油、ゴマ油、ＭＣＴ（中鎖脂肪酸トリグリセリド）などの液状油脂類、ヤシ油、パーム油、パーム核油、乳脂、牛脂、豚脂等の固体油脂類、更にこれらの硬化油、分別油、或いはエステル交換油等の物理的又は化学的処理を施した油脂類等からなる群より選ばれる少なくとも１種の油脂類を含有してもよい。また、その他にも必要に応じて水、乳化剤、呈味物質を添加してもよい。 Hereinafter, the present invention will be described in more detail. The oil and fat composition of the present invention mainly contains a fat and oil (A) obtained by random transesterification of a mixed oil composed of milk fat and rapeseed oil of high erucic acid and a fat and oil (B) obtained by random transesterification of palm oil, and a fatty acid composition. It contains a specific amount of saturated fatty acid of C6 or less in the whole. If necessary, liquid oils such as soybean oil, peanut oil, cottonseed oil, safflower oil, sunflower oil, rapeseed oil, high erucic acid rapeseed oil, corn oil, rice oil, olive oil, sesame oil, MCT (medium chain fatty acid triglyceride) , Palm oil, palm oil, palm kernel oil, milk fat, beef tallow, pork fat and other solid fats and oils and fats which have been subjected to physical or chemical treatment such as hardened oil, fractionated oil or transesterified oil You may contain the at least 1 sort (s) of fats and oils chosen from the group which consists of etc. In addition, water, an emulsifier, and a taste substance may be added as necessary.
本発明における乳脂肪とは、生乳、牛乳、特別牛乳等の乳や、バター、発酵バター、クリーム、発酵クリーム等の乳製品等から得られる脂肪分であれば特に限定はない。 The milk fat in the present invention is not particularly limited as long as it is a fat obtained from milk such as raw milk, cow milk and special milk, and dairy products such as butter, fermented butter, cream and fermented cream.
本発明の油脂（Ａ）は、乳脂肪とハイエルシン酸ナタネ極度硬化油からなる混合油を、常法に従ってランダムエステル交換することで得られる。その際必要に応じて、前記混合油には大豆油、落花生油、綿実油、サフラワー油、ヒマワリ油、ナタネ油、コーン油、米油、オリーブ油、ゴマ油、ＭＣＴ（中鎖脂肪酸トリグリセリド）などの液状油脂類、ヤシ油、パーム油、パーム核油、牛脂、豚脂等の固体油脂類、更にこれらの硬化油、分別油、或いはエステル交換油等の物理的又は科学的処理を施した油脂類等からなる群より選ばれる少なくとも１種を含有していてもよい。油脂（Ａ）の含有量は、油脂組成物全体中５〜５０重量％であることが好ましい。５重量％より少ないと、Ｃ６以下の飽和脂肪酸含有量が少な過ぎて、本発明の効果を発現できなくなる場合があり、５０重量％より多いと、製造される油脂組成物が硬くなり過ぎて、本発明の効果を発現できなくなる場合がある。また乳脂肪及びハイエルシン酸ナタネ極度硬化油以外の前記油脂類の含有量は、油脂（Ａ）全体中０〜２０重量％であればよい。 The fats and oils (A) of the present invention can be obtained by random transesterification of a mixed oil composed of milk fat and rapeseed oil of high erucic acid according to a conventional method. At that time, if necessary, the mixed oil is liquid such as soybean oil, peanut oil, cottonseed oil, safflower oil, sunflower oil, rapeseed oil, corn oil, rice oil, olive oil, sesame oil, MCT (medium chain fatty acid triglyceride), etc. Fats and oils, coconut oil, palm oil, palm kernel oil, beef tallow, solid fats and oils such as beef tallow, and oils and fats subjected to physical or scientific treatment such as hardened oil, fractionated oil or transesterified oil It may contain at least one selected from the group consisting of It is preferable that content of fats and oils (A) is 5 to 50 weight% in the whole fats and oils composition. If the amount is less than 5% by weight, the content of saturated fatty acid of C6 or less may be too small, and the effects of the present invention may not be exhibited. If the amount is more than 50% by weight, the produced oil composition becomes too hard, The effects of the present invention may not be manifested. Moreover, content of the said fats and oils other than milk fat and rapeseed | superior oil of high erucic acid should just be 0 to 20 weight% in the whole fats and oils (A).
前記混合油中の乳脂肪／ハイエルシン酸ナタネ極度硬化油（重量比率）は３０／７０〜８０／２０であることが好ましい。前記重量比率が３０／７０未満であると製造される油脂組成物が硬くなり過ぎて本発明の効果を発現できなくなる場合があり、前記重量比率８０／２０より多いと製造される油脂組成物が柔らかくなり過ぎて、本発明の効果を発現できなくなる場合がある。 The milk fat / high rapeseed oil hardened oil (weight ratio) in the mixed oil is preferably 30/70 to 80/20. If the weight ratio is less than 30/70, the produced fat composition may be too hard to exhibit the effects of the present invention. If the weight ratio is more than 80/20, the produced fat composition is In some cases, the effect of the present invention cannot be expressed due to being too soft.
本発明の油脂（Ｂ）は、パーム油を常法に従ってランダムエステル交換することで得られる。その際、エステル交換前の原料油脂には必要に応じて、大豆油、落花生油、綿実油、サフラワー油、ヒマワリ油、ナタネ油、ハイエルシン酸ナタネ油、コーン油、米油、オリーブ油、ゴマ油、ＭＣＴ（中鎖脂肪酸トリグリセリド）などの液状油脂類、ヤシ油、パーム核油、乳脂、牛脂、豚脂等の固体油脂類、更にこれらの硬化油、分別油、或いはエステル交換油等の物理的又は化学的処理を施した油脂類等からなる群より選ばれる少なくとも１種を含有していてもよい。油脂（Ｂ）の含有量は、油脂組成物全体中４０〜９５重量％であることが好ましい。４０重量％より少なかったり、或いは９５重量％より多いと、本発明の効果を発揮できない場合がある。またエステル交換前の原料油脂全体中、パーム油の含有量は、８０〜１００重量％が好ましい。またパーム油以外の前記油脂の含有量は、エステル交換前の原料油脂全体中０〜２０重量％が好ましい。 The fats and oils (B) of this invention are obtained by carrying out random transesterification of palm oil according to a conventional method. At that time, the raw oil and fat before transesterification, if necessary, soybean oil, peanut oil, cottonseed oil, safflower oil, sunflower oil, rapeseed oil, hay syrup rapeseed oil, corn oil, rice oil, olive oil, sesame oil, MCT Physical or chemicals such as liquid fats and oils (medium chain fatty acid triglycerides), solid fats and oils such as coconut oil, palm kernel oil, milk fat, beef tallow and lard, and these hardened oils, fractionated oils or transesterified oils It may contain at least one selected from the group consisting of oils and fats that have been subjected to a special treatment. It is preferable that content of fats and oils (B) is 40 to 95 weight% in the whole fats and oils composition. If it is less than 40% by weight or more than 95% by weight, the effects of the present invention may not be exhibited. Moreover, 80-100 weight% is preferable for content of palm oil in the whole raw material fat before transesterification. Moreover, 0-20 weight% is preferable in content of the said fats and oils other than palm oil in the whole raw material fats and oils before transesterification.
本発明の油脂組成物には、油脂（Ａ）及び油脂（Ｂ）以外に、大豆油、落花生油、綿実油、サフラワー油、ヒマワリ油、ナタネ油、ハイエルシン酸ナタネ油、コーン油、米油、オリーブ油、ゴマ油、ＭＣＴ（中鎖脂肪酸トリグリセリド）などの液状油脂類、ヤシ油、パーム油、パーム核油、乳脂、牛脂、豚脂等の固体油脂類、更にこれらの硬化油、分別油、或いはエステル交換油等の物理的又は化学的処理を施した油脂類等からなる群より選ばれる少なくとも１種を含有してもよいが、それら油脂（Ａ）及び油脂（Ｂ）以外油脂類の含有量は、合計で油脂組成物全体中０〜５０重量％未満であることが好ましい。５０重量％以上それらの成分を含有すると、本発明の効果を発現できなくなる場合がある。 In addition to the fats and oils (A) and fats and oils (B), the oil and fat composition of the present invention includes soybean oil, peanut oil, cottonseed oil, safflower oil, sunflower oil, rapeseed oil, rapeseed oil, corn oil, rice oil, Liquid oils such as olive oil, sesame oil, MCT (medium chain fatty acid triglyceride), solid oils such as coconut oil, palm oil, palm kernel oil, milk fat, beef tallow, lard, and these hardened oils, fractionated oils or esters Although it may contain at least one selected from the group consisting of fats and oils subjected to physical or chemical treatment such as exchange oil, the content of fats and oils other than those fats and oils (A) and fats and oils (B) is In addition, it is preferably 0 to less than 50% by weight in the total oil and fat composition. If these components are contained in an amount of 50% by weight or more, the effects of the present invention may not be exhibited.
本発明におけるＣ６以下の飽和脂肪酸としては、カプロン酸、酪酸等が例示でき、本発明におけるＣ４の飽和脂肪酸とは酪酸である。前記Ｃ６以下の飽和脂肪酸量は、脂肪酸組成全体中０．０５〜３．０重量％が好ましい。０．０５重量％より少なかったり、３．０重量％より多いと、本発明の効果を発揮できない場合がある。そして、Ｃ４の飽和脂肪酸量が脂肪酸組成全体中０．０３〜１．５重量％であることがより好ましい。 Examples of the saturated fatty acid having 6 or less carbon atoms in the present invention include caproic acid and butyric acid, and the saturated fatty acid having 4 carbon atoms in the present invention is butyric acid. The amount of saturated fatty acid of C6 or less is preferably 0.05 to 3.0% by weight in the entire fatty acid composition. If it is less than 0.05% by weight or more than 3.0% by weight, the effects of the present invention may not be exhibited. And it is more preferable that the amount of saturated fatty acids of C4 is 0.03 to 1.5 weight% in the whole fatty acid composition.
本発明の油脂組成物中のトランス型脂肪酸含量は、油脂（Ａ）及び油脂（Ｂ）のみしか含有しない場合は２．５重量％以下が好ましく、前記油脂（Ａ）及び油脂（Ｂ）以外の油脂類を含む場合でも、人体への影響を考慮すると、３．０重量％以下が好ましく、そのためには、油脂（Ａ）及び油脂（Ｂ）以外に含有する油脂類中のトランス型脂肪酸含量を、油脂組成物全体中２．５重量％以下にすることが好ましい。 The trans-fatty acid content in the oil and fat composition of the present invention is preferably 2.5% by weight or less when containing only the oil and fat (A) and the oil and fat (B), and other than the oil and fat (A) and the oil and fat (B). Even when including fats and oils, considering the effect on the human body, 3.0% by weight or less is preferable. For that purpose, the trans fatty acid content in the fats and oils contained in addition to the fats and oils (A) and fats and oils (B) Moreover, it is preferable to make it 2.5 weight% or less in the whole oil-fat composition.
本発明において、任意成分である乳化剤としては、例えば、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、レシチン、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル等が挙げられ、それらの群より選ばれる少なくとも１種が用いられる。また、同じく任意成分である呈味物質としては、例えば、砂糖、食塩、シロップ、ココア、乳製品、香料等が挙げられ、それらの群より選ばれる少なくとも１種が用いられる。何れの任意成分も、本発明の効果を阻害しない限り、その添加量に制限はないが、乳化剤の添加量は油脂組成物全体中０〜３重量％が好ましく、呈味物質の添加量は油脂組成物全体中０〜２０重量％が好ましい。 In the present invention, the emulsifier which is an optional component includes, for example, glycerin fatty acid ester, polyglycerin fatty acid ester, lecithin, sorbitan fatty acid ester, sucrose fatty acid ester and the like, and at least one selected from these groups is used. . In addition, examples of the taste substance which is also an optional component include sugar, salt, syrup, cocoa, dairy products, and fragrances, and at least one selected from these groups is used. Any optional component is not limited as long as the effect of the present invention is not impaired, but the addition amount of the emulsifier is preferably 0 to 3% by weight in the entire fat and oil composition, and the addition amount of the taste substance is fat or oil. 0 to 20% by weight is preferable in the whole composition.
本発明の油脂組成物中の製造方法は、特に限定はないが、以下に例示する。乳脂肪とハイエルシン酸ナタネ極度硬化油を特定量ずつ混合し、その混合油を常法に従ってランダムエステル交換して油脂（Ａ）を得ることができる。またパーム油を常法に従ってランダムエステル交換して油脂（Ｂ）を得ることができる。そして得られた油脂（Ａ）及び油脂（Ｂ）、さらには必要に応じてその他の油脂や水、乳化剤、呈味物質を添加して撹拌混合し、殺菌工程を経てから、乳化させ、急冷可塑化し、油脂組成物が得られる。 Although the manufacturing method in the oil-fat composition of this invention does not have limitation in particular, it illustrates below. The fat and oil (A) can be obtained by mixing milk fat and rapeseed extremely hardened oil of Hierucic acid in specific amounts, and subjecting the mixed oil to random transesterification according to a conventional method. Further, palm oil can be subjected to random transesterification according to a conventional method to obtain an oil (B). Then, the obtained fats and oils (A) and fats and oils (B), and if necessary, other fats and oils, water, emulsifiers, and taste substances are added and mixed by stirring. And an oil-and-fat composition is obtained.
本発明の油脂組成物を用いて、常法に従って、クッキー、ビスケット、パイ、クラッカー、プレッツェル、バターケーキ、スポンジケーキ等の焼き菓子類を作製することができる。そして、該焼き菓子に、チョコレート、クリーム類等をコーティング、注入、サンド挿入したり、或いはチョコレートに焼き菓子を埋設したりして、複合菓子を作製できる。 By using the oil / fat composition of the present invention, baked confectionery such as cookies, biscuits, pies, crackers, pretzels, butter cakes, sponge cakes and the like can be produced according to a conventional method. The composite confectionery can be produced by coating, pouring, sand inserting, or embedding the baked confectionery in the chocolate.
以下、本発明を実施例および比較例に基づいて説明するが、本発明はこれらにより何ら限定を受けるものではない。尚、以下の記載において、特に断わらない限り、「部」、「％」は全て「重量部」、「重量％」を表す。 Hereinafter, although this invention is demonstrated based on an Example and a comparative example, this invention does not receive any limitation by these. In the following description, “parts” and “%” represent “parts by weight” and “% by weight” unless otherwise specified.
＜作業性評価＞
実施例・比較例におけるクッキー作製時の作業性を評価し、その結果をまとめた。その際の評価基準は以下の通りであった。◎：極めて良好、○：普通、△：わずかに硬い又はわずかに柔らかい、×：著しく硬い又は著しく柔らかい。
<Workability evaluation>
The workability at the time of making cookies in Examples and Comparative Examples was evaluated, and the results were summarized. The evaluation criteria at that time were as follows. A: Very good, O: Normal, Δ: Slightly hard or slightly soft, X: Extremely hard or extremely soft.
＜食感評価＞
実施例・比較例で得られたクッキーを５人の熟練したパネラ−に食べてもらい、食感を硬さ、口ごなれ、口溶けに分けて評価して、その結果を集約した。その際の評価基準は以下の通りであった。＜硬さ＞◎：極めて良好、○：良好、△：やや硬い、×：硬い。＜口ごなれ＞◎：極めて良好、○：良好、△：やや悪い、×悪い。＜口溶け＞◎：極めて良好、○：良好、△：やや悪い、×：悪い。＜総合＞◎：極めて良好、○：良好、△：やや悪い、×：極めて悪い。
<Food texture evaluation>
The cookies obtained in the examples and comparative examples were eaten by five skilled panelists, and the texture was evaluated by dividing it into hardness, mouthfeel, and mouth melting, and the results were summarized. The evaluation criteria at that time were as follows. <Hardness> A: Very good, B: Good, B: Slightly hard, X: Hard. <Mouthful> ◎: Very good, ○: Good, Δ: Slightly bad, × Poor. <Melting in mouth> A: Very good, B: Good, B: Slightly bad, B: Bad <Overall> A: Very good, O: Good, Δ: Slightly bad, X: Extremely bad
＜サイクルテスト１４日経過時の白色化の観察評価＞
実施例・比較例で得られたチョコレートクッキーに対して、１８℃と２７℃を１２時間毎に繰り返すサイクルテストを１４日間行った後、クッキー表面の色彩を色彩色差計（型番：ＣＲ−２００、ミノルタ社製）で測定し、その色差を評価した。前記色差は、焼成直後のクッキー表面の色彩と１４日後のクッキー表面の色彩から以下の計算式により求めた。
<Observation and evaluation of whitening after 14 days of cycle test>
The chocolate cookie obtained in the examples and comparative examples was subjected to a cycle test in which 18 ° C. and 27 ° C. were repeated every 12 hours for 14 days, and then the color of the cookie surface was measured with a color difference meter (model number: CR-200, And the color difference was evaluated. The color difference was determined by the following calculation formula from the color of the cookie surface immediately after baking and the color of the cookie surface after 14 days.
△Eａｂ＝√（△Ｌ）２＋（△ａ）２＋（△ｂ）２
（△Ｅａｂ：色差，Ｌ：明度指数，ａ、ｂ：クロマティクネス指数）
色差の結果は、以下の基準に従い集約した。◎：△Eａｂ＝０以上、３．０未満，○：△Eａｂ＝３．０以上〜６．０未満，△：△Eａｂ＝６．０以上〜１２．０未満，×：△Eａｂ＝１２．０以上。
△ Eab = √ (△ L) 2 + (△ a) 2 + (△ b) 2
(ΔEab: color difference, L: brightness index, a, b: chromaticness index)
The color difference results were summarized according to the following criteria. A: ΔEab = 0 to less than 3.0, ○: ΔEab = 3.0 to less than 6.0, Δ: ΔEab = 6.0 to less than 12.0, ×: ΔEab = 12. 0 or more.
（製造例１〜４） 油脂（Ａ）の作製
表１の配合に従って、混合した原料油を常法でランダムエステル交換を行い、油脂（Ａ１〜Ａ４）を得た。
(Manufacture examples 1-4) Preparation of fats and oils (A) According to the mixing | blending of Table 1, the mixed raw material oil was randomly transesterified by the conventional method and the fats and oils (A1-A4) were obtained.
（製造例５） 油脂（Ｂ）の作製
パーム油（精製パーム油、融点３４．８℃）を常法でランダムエステル交換を行い、油脂（Ｂ）を得た。
(Manufacture example 5) Preparation of fats and oils (B) Palm oil (refined palm oil, melting | fusing point 34.8 degreeC) was randomly transesterified by the conventional method, and the fats and oils (B) were obtained.
（実施例１，２） 油脂組成物の作製
表２の配合に従って、混合した原料油を常法に従い急冷可塑化して油脂組成物１（実施例１）、油脂組成物２（実施例２）を得た。得られた油脂組成物のＣ６以下の飽和脂肪酸量は、脂肪酸組成全体中０．３重量％（実施例１）、０．２重量％（実施例２）であった。得られた油脂組成物の脂肪酸組成及びトランス型脂肪酸含量は表２に示す。
(Examples 1 and 2) Preparation of Oil and Fat Composition According to the formulation shown in Table 2, the mixed raw material oil was quenched and plasticized according to a conventional method to obtain oil and fat composition 1 (Example 1) and oil and fat composition 2 (Example 2). Obtained. The amount of saturated fatty acid of C6 or less of the obtained oil and fat composition was 0.3% by weight (Example 1) and 0.2% by weight (Example 2) in the whole fatty acid composition. Table 2 shows the fatty acid composition and trans-fatty acid content of the obtained oil and fat composition.
（比較例１、２） 油脂（Ｂ）を含有しない油脂組成物の作製
表２の配合に従って、混合した原料油を常法に従い急冷可塑化して油脂組成物３（比較例１）、油脂組成物４（比較例２）を得た。得られた油脂組成物のＣ６以下の飽和脂肪酸量は、脂肪酸組成全体中３．２重量％（比較例１）、１．６重量％（比較例２）であった。得られた油脂組成物の脂肪酸組成及びトランス型脂肪酸含量は表２に示す。
(Comparative Examples 1 and 2) Preparation of Oil and Fat Composition not Containing Oil and Fat (B) According to the formulation shown in Table 2, the mixed raw material oil was quenched and plasticized according to a conventional method to obtain an oil and fat composition 3 (Comparative Example 1) and an oil and fat composition. 4 (Comparative Example 2) was obtained. The amount of saturated fatty acid of C6 or less of the obtained oil and fat composition was 3.2% by weight (Comparative Example 1) and 1.6% by weight (Comparative Example 2) in the whole fatty acid composition. Table 2 shows the fatty acid composition and trans-fatty acid content of the obtained oil and fat composition.
（比較例３） 油脂（Ａ）が規定量を超える油脂組成物の作製
表２の配合に従って、混合した原料油を常法に従い急冷可塑化して油脂組成物５を得た。得られた油脂組成物のＣ６以下の飽和脂肪酸量は、脂肪酸組成全体中１．９重量％であった。得られた油脂組成物の脂肪酸組成及びトランス型脂肪酸含量は表２に示す。
(Comparative example 3) Preparation of the oil-fat composition in which fats and oils (A) exceed specified amount According to the mixing | blending of Table 2, the mixed raw material oil was rapidly plasticized according to the conventional method, and the oil-fat composition 5 was obtained. The amount of saturated fatty acid of C6 or less in the obtained oil and fat composition was 1.9% by weight in the entire fatty acid composition. Table 2 shows the fatty acid composition and trans-fatty acid content of the obtained oil and fat composition.
（比較例４） 油脂（Ａ）を含有しない油脂組成物の作製
表２の配合に従って、混合した原料油を常法に従い急冷可塑化して油脂組成物６を得た。得られた油脂組成物中にはＣ６以下の飽和脂肪酸を含有していなかった。又、得られた油脂組成物の脂肪酸組成及びトランス型脂肪酸含量は表２に示す。
(Comparative example 4) Preparation of the fats and oils composition which does not contain fats and oils (A) According to the mixing | blending of Table 2, the mixed raw material oil was rapidly plasticized according to the conventional method, and the fats and oils composition 6 was obtained. The obtained oil and fat composition did not contain a C6 or lower saturated fatty acid. Table 2 shows the fatty acid composition and trans-fatty acid content of the obtained oil and fat composition.
（比較例５） 油脂（Ａ）、油脂（Ｂ）共に含有しない油脂組成物の作製
表２の配合に従って、混合した原料油を常法に従い急冷可塑化して油脂組成物７を得た。得られた油脂組成物中にはＣ６以下の飽和脂肪酸を含有していなかった。又、得られた油脂組成物の脂肪酸組成及びトランス型脂肪酸含量は表２に示す。
(Comparative example 5) Preparation of the fats and oils composition which does not contain fats and oils (A) and fats and oils (B) According to the mixing | blending of Table 2, the mixed raw material oil was rapidly cooled and plasticized according to the conventional method, and the fats and oils composition 7 was obtained. The obtained oil and fat composition did not contain a C6 or lower saturated fatty acid. Table 2 shows the fatty acid composition and trans-fatty acid content of the obtained oil and fat composition.
（実施例３，４、比較例６〜１０） クッキーの作製
得られた油脂組成物１〜７をそれぞれ用いて、表３の配合に従って、シュガーバッター法で生地を作製し、生地を３ｍｍに圧延して内径３０ｍｍの丸型で型抜きし、これを１７０℃で１２分間焼成して型抜きクッキーを作製した。得られた型抜きクッキーを２０℃で２４時間冷却し、型抜きクッキーに対して３重量倍のテンパリングしたチョコレート中に埋設させ、更に２０℃で１時間冷却してチョコレートを固化させ、チョコレートクッキーを得た。得られたチョコレートクッキーのサイクルテスト１４日経過時における白色化の観察結果に加え、クッキー作製時の作業性、焼成後のクッキーの硬さ、口ごなれ、口溶けを評価した結果を表３に示す。
(Examples 3 and 4 and Comparative Examples 6 to 10) Production of Cookies Using the obtained oil and fat compositions 1 to 7, the dough was produced by the sugar batter method according to the composition in Table 3, and the dough was rolled to 3 mm. Then, it was die-cut with a round mold having an inner diameter of 30 mm, and baked at 170 ° C. for 12 minutes to produce a die-cut cookie. The obtained die-cut cookie is cooled at 20 ° C. for 24 hours, embedded in a tempered chocolate 3 times the weight of the die-cut cookie, and further cooled at 20 ° C. for 1 hour to solidify the chocolate, Obtained. Table 3 shows the results of evaluating the whitening of the obtained chocolate cookie after 14 days of the cycle test, as well as the workability during cookie preparation, the hardness of the cookie after baking, the mouthfeel, and the melting of the mouth. .
上記の結果を見ると、比較例６〜８は、クッキー表面が非常に良い、即ち白色化現象が全く見られないものの作業性や食感が良くなく、比較例９は食感は良いもののクッキー表面が非常に悪く白色化現象が見られ、比較例１０は比較例９に較べてさらに作業性も悪くなった。それらの比較例に対し、実施例４はクッキー表面がやや悪い、即ち白色化現象がわずかに見られたが、作業性も食感も良く、実施例３は実施例４に較べてさらにクッキー表面が良い、即ち白色化現象が殆ど見られなかった。 From the above results, Comparative Examples 6 to 8 have a very good cookie surface, that is, no whitening phenomenon is observed, but the workability and texture are not good, and Comparative Example 9 is a cookie with good texture. The surface was very bad and whitening phenomenon was observed, and Comparative Example 10 was further deteriorated in workability as compared with Comparative Example 9. In contrast to those comparative examples, Example 4 had a slightly worse cookie surface, that is, a slight whitening phenomenon, but the workability and texture were good, and Example 3 was more cookie surface than Example 4. Is good, that is, almost no whitening phenomenon was observed.
Claims (4)
油脂組成物。 The fat and oil composition according to claim 1, wherein the amount of saturated fatty acid of C4 is 0.03 to 1.5% by weight in the whole fatty acid composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007016002A JP4697150B2 (en) | 2007-01-26 | 2007-01-26 | Oil composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007016002A JP4697150B2 (en) | 2007-01-26 | 2007-01-26 | Oil composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2008178370A JP2008178370A (en) | 2008-08-07 |
| JP4697150B2 true JP4697150B2 (en) | 2011-06-08 |
Family
ID=39722769
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2007016002A Active JP4697150B2 (en) | 2007-01-26 | 2007-01-26 | Oil composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4697150B2 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5464968B2 (en) * | 2009-10-21 | 2014-04-09 | 株式会社明治 | How to prevent fat bloom in complex oily confectionery |
| JP6366495B2 (en) * | 2014-12-22 | 2018-08-01 | 日清オイリオグループ株式会社 | Oil and fat composition and oily food using the oil and fat composition |
| JP6194908B2 (en) * | 2015-02-26 | 2017-09-13 | 不二製油株式会社 | Oil and fat manufacturing method |
| JP6818226B2 (en) * | 2016-02-19 | 2021-01-20 | 不二製油株式会社 | Oil and fat manufacturing method |
| US10385369B2 (en) | 2015-02-26 | 2019-08-20 | Fuji Oil Holdings Inc. | Production method for oil and fat |
| WO2017169623A1 (en) * | 2016-03-31 | 2017-10-05 | 不二製油グループ本社株式会社 | Fat composition for low-trans fat, non-tempered chocolate and chocolate |
| CN106689420B (en) * | 2017-03-28 | 2020-01-17 | 广州南侨食品有限公司 | High-ductility baking grease suitable for automatic equipment and processing method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03504868A (en) * | 1988-04-05 | 1991-10-24 | ニュー イングランド ディーコネス ホスピタル コーポレイション | Structured lipids containing milk fat |
| JPH0466045A (en) * | 1990-07-06 | 1992-03-02 | Kanegafuchi Chem Ind Co Ltd | Preparation of oil and fat composition and baked cake for composite cake |
| JPH04173046A (en) * | 1990-11-08 | 1992-06-19 | Kanegafuchi Chem Ind Co Ltd | Oil and fat composition for baked cake or such and preparation of composite cake |
| JPH051297A (en) * | 1991-06-25 | 1993-01-08 | Fuji Oil Co Ltd | Production of fat composition |
| JPH09165595A (en) * | 1995-12-14 | 1997-06-24 | Asahi Denka Kogyo Kk | Oil-and-fat composition and its production and baked confectionery produced by using the same |
| JP2002338992A (en) * | 2001-05-15 | 2002-11-27 | Kanegafuchi Chem Ind Co Ltd | Plastic oil and fat composition |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101246953B1 (en) * | 2005-05-11 | 2013-03-25 | 닛신 오일리오그룹 가부시키가이샤 | Oil/fat composition |
-
2007
- 2007-01-26 JP JP2007016002A patent/JP4697150B2/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03504868A (en) * | 1988-04-05 | 1991-10-24 | ニュー イングランド ディーコネス ホスピタル コーポレイション | Structured lipids containing milk fat |
| JPH0466045A (en) * | 1990-07-06 | 1992-03-02 | Kanegafuchi Chem Ind Co Ltd | Preparation of oil and fat composition and baked cake for composite cake |
| JPH04173046A (en) * | 1990-11-08 | 1992-06-19 | Kanegafuchi Chem Ind Co Ltd | Oil and fat composition for baked cake or such and preparation of composite cake |
| JPH051297A (en) * | 1991-06-25 | 1993-01-08 | Fuji Oil Co Ltd | Production of fat composition |
| JPH09165595A (en) * | 1995-12-14 | 1997-06-24 | Asahi Denka Kogyo Kk | Oil-and-fat composition and its production and baked confectionery produced by using the same |
| JP2002338992A (en) * | 2001-05-15 | 2002-11-27 | Kanegafuchi Chem Ind Co Ltd | Plastic oil and fat composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2008178370A (en) | 2008-08-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5549225B2 (en) | Oil composition for coated chocolate | |
| JP5913121B2 (en) | Oil and fat composition, bakery food using the oil and fat composition, and each method for producing a composite food using the bakery food | |
| KR102662914B1 (en) | Maintain transesterification | |
| KR102015286B1 (en) | Baked chocolate and method for producing same | |
| JP4931690B2 (en) | Oil and fat composition and method of using oil and fat composition | |
| JP2010532802A (en) | Glyceride composition used as coating fat | |
| JP4697150B2 (en) | Oil composition | |
| JP2010532803A (en) | Composition comprising triglycerides | |
| JP2014207890A (en) | Grease composition for non-lauric, non-trans coating chocolate | |
| JP7444061B2 (en) | chocolate-like food | |
| JP3611655B2 (en) | Oil and fat composition, method for producing the same, and baked confectionery produced using the oil and fat composition | |
| JP6229825B1 (en) | Oil composition for low transnoter tempered chocolate and chocolate | |
| JPWO2013051388A1 (en) | Oil and fat composition, bakery food using the oil and fat composition, and composite food using the bakery food | |
| KR20180133418A (en) | Fatty acid composition for lauric acid type chocolate and chocolate containing same | |
| JP4775326B2 (en) | Oil / fat transfer resistant oil / fat composition | |
| JP2007252203A (en) | Releasing oil composition | |
| JP5315930B2 (en) | Oil and fat composition for baked confectionery and baked confectionery using the same | |
| JP2015202099A (en) | composite confectionery fat composition | |
| JP7363768B2 (en) | transesterified fats and oils | |
| JP2006160906A (en) | Plastic composition of fat and oil | |
| JPWO2008143223A1 (en) | Oil composition for spray and method for producing baked confectionery using the same | |
| JP2005320445A (en) | Palm stearin-containing plastic oil and fat composition | |
| JP6877117B2 (en) | Hard butter | |
| JP2021040658A (en) | chocolate | |
| JP4376171B2 (en) | Oil composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20091124 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20100908 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20100914 |
|
| RD03 | Notification of appointment of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7423 Effective date: 20100922 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20101112 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20110201 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20110214 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 4697150 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140311 Year of fee payment: 3 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |