JP5291847B1 - Oil and fat composition, bakery food using the oil and fat composition, and composite food using the bakery food - Google Patents

Abstract

  The present invention provides an oil and fat composition for bakery foods that can suppress whitening of bakery food parts and bloom of oily food parts that occur over time in a composite food that combines bakery foods and oily foods. For the purpose. The present invention provides an oil / fat composition in which the oil / fat in the oil / fat composition satisfies the following conditions (a), (b) and (c). (A) C40-C46 content in the said fats and oils composition is 2-25 mass%, (b) The total (X2U + XU2) content of X2U and XU2 in the said fats and oils composition is 45-85 mass%, ( c) The mass ratio (XU2 / (X2U + XU2)) of XU2 and X2U + XU2 in the oil / fat composition is 0.55 or more.

Description

  The present invention relates to an oil and fat composition for bakery foods that can suppress whitening of bakery food parts that occur over time and bloom of oily food parts in a composite food that combines bakery foods and oily foods. is there.

  The present invention also relates to a composite food in which bakery food and oily food are combined to suppress whitening of the bakery food part and bloom of the oily food part that occur over time.

  Bakery foods such as biscuits and cookies are used not only for bakery foods themselves but also for complex foods combined with oily foods such as chocolate. The composite food is produced, for example, by combining a pre-baked bakery food with a pre-prepared oil-based food, or baking a pre-prepared oil-based food dispersed or wrapped in a bakery food dough. be able to.

  For compound foods combining bakery foods and oily foods, the fats and oils contained in bakery foods and oily foods “transfer” between bakery foods and oily foods during distribution and storage (this phenomenon is called “migration Is also known to occur). In this phenomenon, the fats and oils contained in the bakery food are transferred into the oily food, and the fats and oils contained in the oily food are transferred into the bakery food.

  When the fats and oils contained in bakery foods and oily foods of complex foods move, the bakery food part of the complex foods may cause “whitening” that the surface is wiped with white powder, and the oily properties of the complex foods Food parts can cause bloom. As described above, when the bakery food part of the composite food is whitened or the oily food part of the composite food is bloomed, the composite food loses its commercial value.

  As a means to suppress whitening of the bakery food part of the composite food accompanying the transfer of fats and oils contained in the bakery food and oily food of the composite food, and to suppress the bloom of the oily food part of the composite food, The use of fats and oils having a specific SFC (Patent Document 1) and the use of specific triglycerides (Patent Document 2) have been proposed.

  However, the kneaded fats and oils to be blended in the bakery foods described in Patent Document 1 and Patent Document 2 all use partially hydrogenated oils containing a large amount of trans fatty acids. In recent years, since there is a need for reduction of trans fatty acid intake, Patent Document 1 and Patent Document 2 that use partially hydrogenated oil containing a large amount of trans fatty acid have not matched the times.

  Therefore, there has been a demand for a method for providing a composite food in which whitening of a bakery food part and blooming of an oily food part are suppressed without using a partially hydrogenated oil containing a large amount of trans fatty acids.

JP 2004-16096 A JP-A-9-37705

  An object of the present invention is to provide an oil and fat composition for a bakery food that can suppress whitening of a bakery food portion that occurs over time and bloom of an oily food portion in a composite food that combines a bakery food and an oily food. Is to provide.

  Another object of the present invention is to provide a composite food in which bakery food and oily food are combined to suppress whitening of the bakery food part that occurs over time and bloom in the oily food part. .

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that when an oil and fat composition containing a specific amount of a specific triacylglycerol is used for a bakery food, The present inventors have found that the whitening of the bakery food part and the bloom of the oily food part that occur are suppressed, and the present invention has been completed.

That is, one aspect of the present invention is an oil / fat composition in which the oil / fat in the oil / fat composition satisfies the following conditions (a), (b) and (c).
(A) C40-C46 content in the said fat and oil composition is 2-25 mass%,
(B) The total content (X2U + XU2) of X2U and XU2 in the oil and fat composition is 45 to 85% by mass, and
(C) The mass ratio (XU2 / (X2U + XU2)) of XU2 and X2U + XU2 in the oil / fat composition is 0.55 or more.
However, in the above conditions (a), (b), and (c), C40 to C46, X, U, X2U, and XU2 are as follows.
C40-C46: Triacylglycerol in which the total carbon number of fatty acid residues constituting triacylglycerol is 40-46 X: Saturated fatty acid having 16 or more carbon atoms U: Unsaturated fatty acid having 16 or more carbon atoms X2U: X is 2 Molecules, triacylglycerol with one U bond XU2: triacylglycerol with one X bond and two U bonds

  Moreover, one of the preferable aspects is that the C40 to C46 content in the condition (a) the oil composition is 2 to 20% by mass, and the condition (b) the total of X2U and XU2 in the oil composition ( X2U + XU2) is an oil and fat composition having a content of 50 to 85% by mass.

Moreover, one of the preferable aspects is an oil-fat composition in which the fats and oils in the said fat-fat composition satisfy | fill the following conditions (d).
(D) C28-C38 content in the said fat and oil composition is 8 mass% or less.
However, in the above condition (d), C28 to C38 indicate the following.
C28 to C38: Triacylglycerol in which the total number of carbon atoms of fatty acid residues constituting triacylglycerol is 28 to 38

Moreover, one of the preferable aspects is an oil-fat composition in which the oil-fat in the said oil-fat composition satisfy | fills the following conditions (e) and (f).
(E) X3 content in the said fat and oil composition is 13 mass% or less, and
(F) U3 content in the said fat and oil composition is 16 mass% or less.
However, in the above conditions (e) and (f), X3 and U3 are as follows.
X3: Triacylglycerol in which three molecules of X are bound U3: Triacylglycerol in which three molecules of U are bound

One of the preferred embodiments is that the condition (e) X3 content in the oil and fat composition is 5% by mass or less,
The condition (f) is an oil / fat composition having a U3 content of 13% by mass or less in the oil / fat composition.

Moreover, one of the preferable aspects is an oil and fat composition in which the oil and fat in the oil and fat composition satisfies the following condition (g).
(G) The mass ratio (UXU / XU2) of UXU and XU2 in the oil / fat composition is 0.02 or more.
However, UXU indicates the following.
UXU: Triacylglycerol with U in position 1 and 3 and X in position 2

Moreover, one of the preferable aspects is an oil-fat composition in which the fats and oils in the said oil-fat composition contain 4-40 mass% of fats and oils which consist of 1 or more types chosen from the following fats and oils A and fats and oils B.
Fat and oil A: 15% by mass or less of unsaturated fatty acids, 20 to 60% by mass of saturated fatty acids having 12 to 14 carbon atoms, and 40 to 80% by mass of saturated fatty acids having 16 to 18 carbon atoms in all constituent fatty acids, and Fat and oil obtained by transesterification Fat and oil B: 25 to 45 mass% of unsaturated fatty acid, 15 to 35 mass% of saturated fatty acid having 12 to 14 carbon atoms, and saturated fatty acid having 16 to 18 carbon atoms in all constituent fatty acids Containing 25 to 45 mass% and obtained by transesterification

Moreover, one of the preferable aspects WHEREIN: The fats and oils in the said fats and oils composition are 1 or more types chosen from transesterification oil which has an iodine number of 62 or more, and contains palm type fats and oils and palm type fats and oils as a raw material. It is an oil and fat composition containing 60 to 96% by mass of one or more types of oils and fats selected from a low melting point part obtained by subjecting fats and oils to a low melting point and a low melting point part containing 50% by mass or more of StU2.
However, St, U, and StU2 indicate the following.
St: Stearic acid U: Unsaturated fatty acid having 16 or more carbon atoms StU2: Triacylglycerol in which 1 molecule of St and 2 molecules of U are bonded

  Moreover, one of the preferable aspects is an oil-and-fat composition whose said oil-and-fat composition is for kneading into a bakery dough, or for coating to a bakery baking product.

  Moreover, one of the aspects of this invention is a bakery food manufactured using the said oil-fat composition.

  Moreover, one of the aspects of this invention is the composite food which combined the said bakery food and oil-based food.

  Moreover, one of the preferable aspects of this invention is the composite food whose said oil-based food is chocolate.

  According to the present invention, in a composite food combining a bakery food and an oily food, an oil and fat composition for a bakery food that can suppress whitening of the bakery food part and bloom of the oily food part that occur over time is provided. can do.

  In addition, according to the present invention, it is possible to provide a composite food in which whitening of a bakery food part and blooming of an oily food part that occur over time are suppressed in a composite food combining a bakery food and an oily food.

The present invention is described in detail below.
The oil / fat composition of the present invention is characterized in that the oil / fat in the oil / fat composition satisfies the following conditions (a), (b) and (c).
(A) C40-C46 content in the said fat and oil composition is 2-25 mass%,
(B) The total content (X2U + XU2) of X2U and XU2 in the oil and fat composition is 45 to 85% by mass, and
(C) The mass ratio (XU2 / (X2U + XU2)) of XU2 and X2U + XU2 in the oil / fat composition is 0.55 or more.

  In the oil and fat composition of the present invention, the C40 to C46 content (condition (a)) of the oil and fat in the oil and fat composition is 2 to 25% by mass, preferably 2 to 20% by mass. When the oil and fat composition of the present invention is for kneading into bakery dough, it is more preferably 3 to 18% by mass, still more preferably 4 to 16% by mass. Moreover, when the oil-fat composition of the present invention is for coating on a bakery baked product, it is more preferably 5 to 20% by mass, and still more preferably 10 to 20% by mass. When the content of C40 to C46 in the oil and fat is in the above range, whitening of the bakery food part and blooming of the oily food part that occur over time in the composite food can be suppressed.

  In the present invention, C40 to C46 means triacylglycerol in which the total number of carbon atoms of fatty acid residues constituting triacylglycerol is 40 to 46. Examples of the triacylglycerol having a fatty acid residue having a total carbon number of 40 include, for example, a fatty acid residue composed of lauric acid (carbon number 12), lauric acid (carbon number 12), and palmitic acid (carbon number 16). Examples include triacylglycerol. Examples of the triacylglycerol having a fatty acid residue having 42 total carbon atoms include, for example, a fatty acid residue composed of lauric acid (carbon number 12), myristic acid (carbon number 14), and palmitic acid (carbon number 16). Examples include triacylglycerol. Examples of the triacylglycerol having a fatty acid residue having a total carbon number of 44 include, for example, a fatty acid residue composed of lauric acid (carbon number 12), palmitic acid (carbon number 16), and palmitic acid (carbon number 16). Examples include triacylglycerol. Examples of the triacylglycerol having a fatty acid residue having 46 total carbon atoms include, for example, a fatty acid residue composed of lauric acid (carbon number 12), palmitic acid (carbon number 16), and stearic acid (carbon number 18). And triacylglycerol.

  Hereinafter, triacylglycerol may be referred to as “TAG”.

  In the oil and fat composition of the present invention, the total (X2U + XU2) content (condition (b)) of X2U and XU2 of the oil and fat in the oil and fat composition is 45 to 85% by mass, preferably 50 to 85% by mass. When the oil and fat composition of the present invention is used for kneading into bakery dough, it is more preferably 54 to 81% by mass, still more preferably 56 to 78% by mass. Moreover, when the oil-fat composition of the present invention is for coating on a bakery baked product, it is more preferably 50 to 77% by mass, and still more preferably 50 to 72% by mass. When the (X2U + XU2) content of the oil and fat is in the above range, whitening of the bakery food part and blooming of the oily food part occurring with time in the composite food can be suppressed.

  In the present invention, X means a saturated fatty acid having 16 or more carbon atoms, and U means an unsaturated fatty acid having 16 or more carbon atoms. Therefore, in the present invention, X2U means that two fatty acid residues constituting triacylglycerol are saturated fatty acid residues having 16 or more carbon atoms, and one of the constituting fatty acid residues is an unsaturated fatty acid residue having 16 or more carbon atoms. Means triacylglycerol. In the present invention, XU2 is a saturated fatty acid residue in which one of the fatty acid residues constituting triacylglycerol is 16 or more carbon atoms, and two of the fatty acid residues constituting the unsaturated fatty acid residue are 16 or more carbon atoms. Means triacylglycerol.

  In the oil and fat composition of the present invention, X is preferably a saturated fatty acid having 16 to 18 carbon atoms, and U is preferably an unsaturated fatty acid having 18 carbon atoms.

  In the oil and fat composition of the present invention, the mass ratio (condition (c)) between XU2 and X2U + XU2 of the oil and fat in the oil and fat composition is XU2 / (X2U + XU2) of 0.55 or more, preferably 0.6 or more. Yes, more preferably 0.65 or more. The upper limit is not particularly defined, but it is difficult to make it 1.0, and 0.9 is appropriate. When the mass ratio of XU2 and X2U + XU2 is in the above range, whitening of the bakery food part and blooming of the oily food part occurring with time in the composite food can be suppressed.

  In the oil and fat composition of the present invention, the C28 to C38 content (condition (d)) of the oil and fat in the oil and fat composition is preferably 8% by mass or less, more preferably 5% by mass or less, More preferably, it is 3 mass%. When the C28 to C38 content of the oil and fat is in the above range, whitening of the bakery food part and blooming of the oily food part occurring with time in the composite food can be suppressed.

  In the present invention, C28 to C38 means triacylglycerol in which the total number of carbon atoms of fatty acid residues constituting triacylglycerol is 28 to 38. For example, triacylglycerol having a fatty acid residue having 36 total carbon atoms is composed of lauric acid (12 carbon atoms), lauric acid (12 carbon atoms), and lauric acid (12 carbon atoms). Examples include triacylglycerol.

  In the oil and fat composition of the present invention, the mass ratio (C40 to C46 / C28 to C38) of the C40 to C46 content and the C28 to C38 content of the oil and fat in the oil and fat composition is preferably 0.5 or more. It is more preferably 1 or more, further preferably 2 or more, and most preferably 3 or more.

  In the oil and fat composition of the present invention, the X3 content (condition (e)) of the oil and fat in the oil and fat composition is preferably 13% by mass or less. When the oil and fat composition of the present invention is for kneading into bakery dough, it is more preferably 5% by mass or less, further preferably 4% by mass or less, and most preferably 0 to 3% by mass. preferable. Moreover, when the oil-and-fat composition of this invention is a thing for coating to a bakery baked product, it is more preferable that it is 3-11 mass%, and it is still more preferable that it is 4-10 mass%. In the oil and fat composition of the present invention, the U3 content (condition (f)) of the oil and fat in the oil and fat composition is preferably 16% by mass or less. When the oil and fat composition of the present invention is for kneading into bakery dough, it is more preferably 13% by mass or less, further preferably 11% by mass or less, and most preferably 0 to 9% by mass. preferable. Moreover, when the oil-fat composition of this invention is an object for the coating to a bakery baking product, it is more preferable that it is 3-14 mass%, and it is still more preferable that it is 5-14 mass%. When the X3 content and U3 content of the oil and fat in the oil and fat composition are in the above ranges, whitening of the bakery food part and blooming of the oily food part that occur with time in the composite food can be suppressed.

  In the present invention, X3 means triacylglycerol in which three fatty acid residues constituting triacylglycerol are saturated fatty acid residues having 16 or more carbon atoms. In the present invention, U3 means triacylglycerol in which three fatty acid residues constituting triacylglycerol are unsaturated fatty acid residues having 16 or more carbon atoms.

  In the oil and fat composition of the present invention, UXU / XU2 which is a mass ratio (condition (g)) of UXU and XU2 of the oil and fat in the oil and fat composition is preferably 0.02 or more, and 0.06 or more. More preferably, it is more preferably 0.1 or more. Although the upper limit is not particularly specified, it is difficult to actually make 1.0, 0.9 is appropriate, and 0.6 is more appropriate. When the mass ratio of UXU and XU2 (UXU / XU2) is in the above range, whitening of the bakery food part and blooming of the oily food part occurring with time in the composite food can be suppressed. In the present invention, UXU means triacylglycerol in which an unsaturated fatty acid residue having 16 or more carbon atoms is bonded to the 1-position and the 3-position, and a saturated fatty acid residue having 16 or more carbon atoms is bonded to the 2-position. To do.

  Moreover, it is preferable that the oil-fat composition of this invention contains StU2 as XU2. The StU2 content of the oil and fat in the oil and fat composition is preferably 10% by mass or more, more preferably 20% by mass or more, and still more preferably 40 to 70% by mass. When the StU2 content of the oil and fat in the oil and fat composition is in the above range, whitening of the bakery food portion that occurs with time in the composite food can be suppressed.

  In the present invention, St means stearic acid, and U means an unsaturated fatty acid having 16 or more carbon atoms. Therefore, in the present invention, StU2 means triacylglycerol in which one of the fatty acid residues constituting triacylglycerol is a stearic acid residue and two of the constituting fatty acid residues are unsaturated fatty acid residues having 16 or more carbon atoms. Means.

  The oil and fat composition of the present invention preferably contains substantially no trans fatty acid. In the oil and fat composition of the present invention, the trans fatty acid content is preferably 10% by mass or less, more preferably 5% by mass or less, still more preferably 2% by mass or less, and most preferably 1% by mass or less. is there. Since the oil and fat composition of the present invention can be produced without using a partially hydrogenated oil containing a large amount of trans fatty acid, it can be substantially free of trans fatty acid.

  The fats and oils used for the preparation of the fat and oil composition of the present invention are not particularly limited as long as the above conditions (a), (b) and (c) are satisfied, and ordinary edible fats and oils (soybean oil, rapeseed oil, corn) Oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, palm oil, palm kernel oil, coconut oil, cacao butter, milk fat, and mixed oils of these oils, Processed fats and oils (transesterified oil, fractionated oil, hydrogenated oil, etc.) of mixed oil can be used. Preferable examples of fats and oils used for the preparation of the fat and oil composition of the present invention include mixed fats and oils including transesterified oil of lauric fats and non-lauric fats and a low melting point portion obtained by fractionating non-lauric fats and oils. Can be mentioned. When the oil / fat composition of the present invention is used for kneading into bakery dough, the transesterified oil of the lauric oil / non-lauric oil / fat should be contained in an amount of 4 to 40% by mass in the oil / fat of the oil / fat composition. Is preferable, it is more preferable to contain 7 to 35 mass%, and it is still more preferable to contain 10 to 30 mass%. When the oil / fat composition of the present invention is for coating on a baked product, it is preferably contained in the oil / fat of the oil / fat composition in an amount of 4-40% by mass, more preferably 10-40% by mass, More preferably, it is contained in an amount of 20 to 40% by mass. In addition, the low melting point portion obtained by fractionating the non-lauric oil / fat is contained in the oil / fat of the oil / fat composition in an amount of 60 to 96% by mass when the oil / fat composition of the present invention is for kneading into a bakery dough. Is more preferable, 65 to 93 mass% is more preferable, and 70 to 90 mass% is more preferable. When the oil / fat composition of the present invention is for coating on a baked product, it is preferably contained in the oil / fat of the oil / fat composition in an amount of 60 to 96% by mass, more preferably 60 to 90% by mass, More preferably, it is contained in an amount of 60 to 80% by mass.

  More specifically, the transesterified oil of the lauric fat and non-lauric fat includes fat A and fat B described below. In addition, in this invention, lauric fats and oils are fats and oils which contain 30 mass% or more (preferably 40 mass% or more) of lauric acids in all the constituent fatty acids. Specific examples of lauric oils and fats include palm kernel oil, coconut oil, mixed oils thereof, processed oils and fats of these oils or mixed oils (transesterified oil, fractionated oil, hydrogenated oil, etc.). Further, in the present invention, the non-lauric fats and oils are fats and oils containing 90% by mass or more of fatty acids having 16 or more carbon atoms in all constituent fatty acids. Specific examples of non-lauric oils include soybean oil, rapeseed oil, cottonseed oil, sunflower oil, safflower oil, corn oil, palm oil, mixed oils thereof, processed oils of these oils or mixed oils (transesterified oil, fractionation) Oil, hydrogenated oil, etc.).

  The oil and fat composition of the present invention preferably contains oil and fat A. In the present invention, the fat A is 15% by mass or less of unsaturated fatty acids, 20 to 60% by mass of saturated fatty acids having 12 to 14 carbon atoms, and 40 to 80% by mass of saturated fatty acids having 16 to 18 carbon atoms. It is a fat and oil obtained by transesterification.

  In the fat and oil in the fat and oil composition of the present invention, the content of the fat and oil A is preferably 4 to 40% by mass, more preferably 4 to 4% when the fat and oil composition of the present invention is for kneading into a bakery dough. It is 28 mass%, More preferably, it is 7-18 mass%, Most preferably, it is 7-16 mass%. Moreover, when the oil and fat composition of the present invention is for coating on a bakery product, it is preferably 4 to 40% by mass, more preferably 20 to 40% by mass, and further preferably 25 to 40% by mass. Yes, and most preferably 30-40% by mass.

  In the fat A used in the present invention, the unsaturated fatty acid content in the total constituent fatty acids is 15% by mass or less, preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably 0 to 0%. 2% by mass.

  Moreover, in the fats and oils A used in the present invention, the content of saturated fatty acids having 12 to 14 carbon atoms in all the constituent fatty acids is 20 to 60% by mass, preferably 25 to 40% by mass, and more preferably 28 to 35%. % By mass, and most preferably 28 to 33% by mass.

  Moreover, in the fats and oils A used in the present invention, the content of saturated fatty acids having 16 to 18 carbon atoms in all the constituent fatty acids is 40 to 80% by mass, preferably 46 to 70% by mass, and more preferably 52 to 68%. % By mass, most preferably 61-68% by mass.

  As a preferable example of the fat A used in the present invention, a mixed oil of a lauric fat and a palm fat that is a non-lauric fat is transesterified, and then hydrogenated until the iodine value becomes 10 or less (iodine value 2 or less). It is preferable that the fats and oils obtained by doing this. In addition, the lauric oil and palm oil are separately hydrogenated so that the iodine value is 10 or less (preferably having an iodine value of 2 or less), and then these mixed oils are transesterified. Examples of oils and fats that can be used. Moreover, the fats and oils obtained by transesterifying the mixed oil of the lauric fats and oils whose iodine value is 10 or less and palm-based fats and oils whose iodine value is 20 or less can be illustrated. In the present invention, palm-based fats and oils are palm oil itself and processed oils and fats of palm oil (transesterified oil, fractionated oil, hydrogenated oil, etc.). Specific examples of palm oils include palm oil, palm olein, palm mid fraction, palm stearin and the like.

  As a combination of the lauric fat and palm oil and fat, which are the raw oil and fat of the fat A used in the present invention, palm kernel and palm oil, palm kernel olein and palm stearin, palm kernel stearin and hard stearin are preferable.

  In the fats and oils A used in the present invention, the mixing ratio of the lauric fats and palm fats is a mass ratio of lauric fats and palm fats and is preferably 30:70 to 70:30, more preferably 40:60. ~ 60: 40.

  There is no restriction | limiting in particular as transesterification reaction for preparing the fats and oils A used by this invention, Non-selective transesterification (random transesterification) which is transesterification reaction with low regioselectivity, transesterification with high regioselectivity Either selective transesterification (regiospecific transesterification) which is a reaction may be used, but non-selective transesterification is preferable. Moreover, there is no restriction | limiting in particular as a method of transesterification for preparing the fats and oils A used by this invention, Both methods of chemical transesterification and enzymatic transesterification may be sufficient, However, It is chemical transesterification. preferable. The chemical transesterification is performed using a chemical catalyst such as sodium methylate as a catalyst, and the reaction becomes non-selective transesterification with low regioselectivity.

  In the chemical transesterification, for example, according to a conventional method, the raw material fats and oils are sufficiently dried, and 0.1 to 1% by mass of the catalyst is added to the raw material fats and oils. The reaction can be carried out with stirring for 1 hour. After completion of the transesterification reaction, the catalyst is washed away by washing with water, and then the decolorization and deodorization treatments performed in a normal edible oil refining process can be performed.

  Moreover, there is no restriction | limiting in particular as a hydrogenation method for preparing the fats and oils A used by this invention, It can carry out by a normal method. Hydrogenation can be performed, for example, under the conditions of a hydrogen pressure of 0.02 to 0.3 Mpa and 160 to 200 ° C. under a nickel catalyst.

  The oil and fat composition of the present invention preferably contains oil and fat B. In the present invention, the fat B is 25 to 45 mass% of unsaturated fatty acids, 15 to 35 mass% of saturated fatty acids having 12 to 14 carbon atoms, and 25 to 45 saturated fatty acids having 16 to 18 carbon atoms in all the constituent fatty acids. Fat and oil contained by mass exchange and obtained by transesterification.

  In the fats and oils of the fat and oil composition of the present invention, the content of fats and oils B is preferably 0 to 40% by mass, more preferably 5 to 40% by mass, still more preferably 10 to 30% by mass, Preferably it is 15-25 mass%.

  In the fats and oils B used in the present invention, the unsaturated fatty acid content in all the constituent fatty acids is 25 to 45% by mass, preferably 28 to 42% by mass, more preferably 30 to 40% by mass, and most preferably. Is 32 to 38% by mass.

  Moreover, in the fats and oils B used by this invention, the saturated fatty acid content of C12-14 in all the constituent fatty acids is 15-35 mass%, Preferably it is 18-32 mass%, More preferably, it is 20-30. % By mass, most preferably 22-28% by mass.

  Moreover, in the fats and oils B used by this invention, the saturated fatty acid content of 16-18 carbon atoms in all the constituent fatty acids is 25-45 mass%, Preferably it is 28-42 mass%, More preferably, it is 30-40. It is mass%, Most preferably, it is 32-38 mass%.

  Preferable examples of the fat B used in the present invention include transesterified oil of lauric fat and palm fat. As a combination of a lauric fat and a palm fat that are raw oils and fats of the fat B used in the present invention, palm kernel oil and palm oil, palm kernel olein and palm oil, palm kernel olein and palm stearin are preferable.

  In the transesterified oil of lauric fat and palm oil used in the present invention, the mixing ratio of lauric fat and palm fat is a mass ratio of lauric fat: palm fat, preferably 30: 70-60: 40, more preferably 35:65 to 50:50, and most preferably 35:65 to 45:55.

  There is no restriction | limiting in particular as transesterification reaction for preparing the fats and oils B used by this invention, Both non-selective transesterification and selective transesterification may be sufficient, However, Non-selective transesterification is preferable. Moreover, there is no restriction | limiting in particular as a method of transesterification for preparing the fats and oils B used by this invention, Either the method of chemical transesterification or enzymatic transesterification may be sufficient, However, It is chemical transesterification. preferable. Chemical transesterification can be carried out under the conditions already described above.

As the low melting point portion obtained by fractionating the non-lauric oil and fat, the oil value is 62 or more, and the oil and fat consisting of one or more selected from palm-based oils and transesterified oils containing palm-based fats and oils as raw materials is fractionated. As a low melting point part which processed, another aspect, it is preferred that it is a low melting point part which contains 50 mass% or more of StU2. Moreover, it is preferable that the low melting-point part which fractionated the said non-lauric oil and fat satisfy | fills the conditions of the following ((alpha)) to ((delta)).
(Α) X3 content in the low melting point part is 5% by mass or less,
(Β) X2U content in the low melting point portion is 10 to 40% by mass,
(Γ) the XU2 content in the low melting point portion is 45 to 75 mass%, and
(Δ) The U3 content in the low melting point part is 5 to 20% by mass.

  More specifically, the low melting point portion obtained by fractionating the non-lauric oil and fat includes oil and fat C, oil and fat D, and oil and fat E described below.

  The oil / fat composition of the present invention preferably contains oil / fat C. In the present invention, the fat C is a low melting point part having an iodine value of 62 or more obtained by fractionating palm oil, palm fractionated oil, or a mixed oil thereof. The low melting point part having an iodine value of 62 or more is preferably a low melting part (palm super olein) obtained by fractionating palm oil twice or more. As the fractionation method, dry fractionation, emulsification fractionation (wet fractionation), solvent fractionation, etc., which are usually used for fractionation of palm oils and fats, can be used as appropriate.

  The oil / fat composition of the present invention preferably contains oil / fat D. In the present invention, the fat and oil D means a low melting point part having an iodine value of 62 or more obtained by separately separating a transesterified fat and oil containing 40% by weight or more of palm oil or fat as a raw material, or 40 to 90% by weight of the transesterified fat and oil and palm It is preferable that the low melting point portion has an iodine value of 62 or more obtained by separating the mixed oil of 10 to 60% by mass of the system fat. As the separation method, a method similar to the above can be used as appropriate.

  The oil / fat composition of the present invention preferably contains oil / fat E. In the present invention, the oil E is an oil containing 50% by mass or more of StU2. Here, St represents stearic acid, U represents an unsaturated fatty acid having 16 or more carbon atoms, and StU2 represents triacylglycerol in which one molecule of St and two molecules of U are bonded. Specific examples of the fat E include StOSt (1,3-distearoyl-2-) such as monkey fat, shea fat, moller fat, mango kernel oil, alambrackia fat, pentadesma fat, which are raw oil fats for cacao substitute fat The low melting point part which fractionated the fat and oil containing 30 mass% of oleoylglycerol) is mentioned. Moreover, as fats and oils containing 30 mass% of StOSt, based on a known method, a mixture of high oleic sunflower oil and stearic acid ethyl ester is subjected to a transesterification reaction using a 1,3-position selective lipase preparation. Further, it may be an oil obtained by removing fatty acid ethyl ester by distillation. As the separation method, a method similar to the above can be used as appropriate. It is preferable that the fat E has an iodine value of 62 or more.

  The oil and fat composition of the present invention is selected from 4 to 40% by mass of one or more oils and fats selected from the oil and fat A and the oil and fat B as the oil and fat in the oil and fat composition, the oil and fat C, the oil and fat D, and the oil and fat E. It is preferable to contain 60-96 mass% of 1 or more types of fats and oils. In the above range, the fats and oils in the fat and oil composition have an SFC (solid fat content) of 10 to 20% (more preferably 12%) at 15 ° C. when the fat and oil composition of the present invention is for kneading into bakery dough. ~ 18%), and preferably adjusted to 1 to 6% (more preferably 2 to 5%) at 30 ° C. When the oil and fat composition of the present invention is used for coating baked products, SFC (solid fat The content is preferably adjusted to 20 to 40% (more preferably 25 to 35%) at 15 ° C and 10 to 25% (more preferably 15 to 20%) at 30 ° C.

  An emulsifier can be mix | blended with the oil-fat composition of this invention as components other than fats and oils. As the emulsifier used in the oil and fat composition of the present invention, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin fatty acid ester, glycerin organic acid fatty acid ester, Synthetic emulsifiers such as propylene glycol fatty acid esters, and emulsifiers that are not synthetic emulsifiers such as lecithin (soy lecithin, egg yolk lecithin, etc.), lysolecithin (soy lysolecithin, egg yolk lysolecithin, etc.), enzyme-treated egg yolk, saponins, plant sterols, milk fat globule film, etc. These can be used in combination of two or more thereof. As the emulsifier used in the oil and fat composition of the present invention, it is preferable to use one or more of polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester and lecithin. In particular, it is preferable to use a diester type sorbitan fatty acid ester to which a saturated fatty acid is bonded. In the oil and fat composition of the present invention, the content of the emulsifier is preferably 0.01 to 5% by mass, more preferably 0.05 to 3% by mass, and most preferably 0.1 to 2% by mass. . When the emulsifier is blended in the above range, whitening of the bakery food part and blooming of the oily food part occurring with time in the composite food can be more effectively suppressed.

  In the oil / fat composition of the present invention, as other components other than the oil / fat, components usually mixed in the oil / fat composition used for the bakery food can be blended. Other ingredients include water, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugars, sugar alcohols, sweeteners such as stevia and aspartame, β-carotene , Colorants such as caramel and red bean pigment, tocopherols, tea extracts (catechin etc.), antioxidants such as rutin, plant proteins such as wheat protein and soy protein, eggs, egg processed products, flavors, whole milk powder, Non-fat dry milk, dairy products such as whey protein, seasonings, pH adjusters, food preservatives, fruit, fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables, meat, seafood, etc. Food materials and food additives.

  The oil / fat composition of the present invention is preferably a plastic oil / fat composition imparted with plasticity. Examples of the oil and fat composition imparted with plasticity according to the present invention include margarine (water-in-oil emulsion) having a water phase, fat spread (water-in-oil emulsion) and shortening not having a water phase, Shortening is preferred. In the case of a water-in-oil emulsion, the water content is preferably 1 to 30% by mass, more preferably 5 to 15% by mass.

  The oil and fat composition of the present invention preferably contains 40% by weight or more of fats, more preferably 60% by weight or more, further preferably 80% by weight or more, and 90 to 100% by weight. Is most preferred.

  The manufacturing method of the oil-fat composition of this invention is not restrict | limited in particular, It can manufacture with the manufacturing conditions and manufacturing method of well-known oil-fat composition for bakery foods.

  Specifically, it can be produced by mixing and dissolving oil-soluble components to be blended. Moreover, when providing plasticity, what mixed and dissolved the oil-soluble component to mix | blend is made into an oil phase, After mixing and emulsifying the aqueous phase prepared as needed, it can manufacture by cooling and crystallizing. Cooling and crystallization are preferably performed by cooling plasticization. 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. In addition, after the oil phase is prepared or mixed and emulsified, it is desirable to sterilize. Examples of the sterilization method include a batch type in a tank, a continuous type using a plate type heat exchanger, and a scraping type heat exchanger.

  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 the like. Moreover, the combination of an open-type diacooler and a compressor is also mentioned as an apparatus to cool.

  The oil and fat composition of the present invention can be used for bakery foods, particularly for kneading or coating bakery foods. The oil and fat composition of the present invention can be suitably used for bakery foods used for composite foods, particularly for kneading or coating bakery foods used for composite foods.

  The oil and fat composition of the present invention can suppress whitening of a bakery food part, blooming and softening of an oily food part that occur over time in a composite food that combines a bakery food and an oily food.

In addition, each triacylglycerol content in fats and oils can be measured by a gas chromatography method (for example, AOCS).
It can be measured according to Ce5-86). The symmetry of triacylglycerol is described, for example, by comparing the UXU / XU2 ratio with J.A. High Resol. Chromatogr. , 18, 105-107 (1995), and can be calculated based on this value and the XU2 content. Moreover, each fatty acid content in fats and oils can be measured by a gas chromatography method (for example, it can measure according to AOCS Ce1f-96). Moreover, SFC of fats and oils can be measured according to "2.2.9-2003 solid fat content (NMR method)" edited by Japan Oil Chemists' Society, "Standard fat analysis method". In addition, the iodine value of fats and oils can be measured according to “2.3.4.1-1996 Iodine number (Wiis-cyclohexane method)” of “Standard oil and fat analysis test method” edited by Japan Oil Chemists' Society. it can.

  Moreover, in this invention, the content in all the constituent fatty acids is a ratio with respect to the total amount of fatty acids constituting the fats and oils contained in the fat and oil composition. Moreover, in this invention, SFC is SFC of the fats and oils contained in a fat and oil composition.

  The bakery food of the present invention is manufactured using the oil and fat composition of the present invention. For example, the bakery food of the present invention can be obtained by baking a bakery dough containing the oil and fat composition of the present invention. Here, the bakery dough is mainly made of flour and kneaded with the oil and fat composition of the present invention. Moreover, the bakery foodstuff of this invention is obtained by coating the oil-fat composition of this invention with respect to bakery baking products.

  In the present invention, cereal flour is a product obtained by grinding cereals into powder and can be used without particular limitation as long as it is usually blended into bakery dough. Specific examples of the flour include wheat flour (strong flour, medium flour, thin flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour and the like.

  In the bakery food of the present invention, the amount of the oil composition of the present invention varies depending on the type of the bakery food and is not particularly limited. For example, the oil composition of the present invention is used for kneading into bakery dough. Is preferably 0.5 to 200 parts by weight, more preferably 2 to 150 parts by weight, and most preferably 5 to 100 parts by weight with respect to 100 parts by weight of flour blended in the bakery dough. is there. Moreover, when the oil-fat composition of the present invention is for coating on a baked baked product, it is preferably 0.5 to 50 parts by mass, more preferably 1 to 30 parts by mass with respect to 100 parts by mass of the baked product. And most preferably 2 to 20 parts by mass.

  In addition to the oil and fat composition and flour of the present invention, the bakery food of the present invention can be blended with no particular limitation as long as it is usually blended with the bakery food. Moreover, these compounding quantities can also be mix | blended without a restriction | limiting especially in the range mix | blended with a bakery food normally. Specifically, water, sugar, sugar alcohol, egg, processed egg product, starch, salt, plastic oil, emulsifier, emulsifying foaming agent (emulsified oil), cheese, fresh cream, synthetic cream, yogurt, whole milk powder, Nonfat dry milk, milk, concentrated milk, synthetic milk, yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meat, seafood, legumes Kinako flour, tofu, soy milk, soy flour, soy protein, swelling agent, sweetener, seasoning, spice, coloring, flavoring and the like.

  The bakery food of this invention can be manufactured by well-known manufacturing conditions and manufacturing methods except using the oil-fat composition of this invention.

  Specific examples of the bakery food of the present invention include biscuits, cookies, crackers, dry bread, pretzel, cut bread, wafers, sables, Langdosha, macaroons and other baked confectionery, butter cakes (pound cake, fruit cake, madeleine, baumkuchen, Castella, etc.), sponge cakes (short cakes, roll cakes, tortes, decoration cakes, chiffon cakes, etc.), Western sweets such as choux pastries, fermented sweets, pies, waffles, sweet bread, French bread, stollen, panettone, brioche, donuts , Danish and croissant bread. The bakery food of the present invention is preferably a baked confectionery.

  The bakery food of the present invention can be suitably used as a bakery food for complex foods.

  The bakery food of the present invention can suppress whitening of the bakery food part and bloom of the oily food part that occur over time in the composite food combined with the oily food. Moreover, the bakery food of the present invention has a good texture.

  The composite food of the present invention is characterized by combining the bakery food of the present invention and an oily food.

  The combined method of the present invention is not particularly limited as long as the bakery food of the present invention and the oily food are brought into contact with each other. However, the combined method includes bonding, covering, sandwiching, pouring, burying, topping, etc. Is mentioned.

  In the present invention, an oily food is a food in which fats and oils form a continuous phase.

  Examples of the oily food used in the present invention include chocolate, glaze, cream (whipped cream, sand cream, butter cream, etc.), filling, nuts and the like. In the oily food used in the present invention, the content of fats and oils is preferably 20 to 65% by mass, more preferably 20 to 60% by mass, and most preferably 30 to 45% by mass. The oily food used in the present invention is preferably chocolate. In addition, in this invention, chocolate is not limited to chocolate of "fair competition agreement regarding the display of chocolates" (National Chocolate Industry Fair Trade Council), but cacao mass, cocoa powder, cocoa butter, edible fats and oils, saccharides The main ingredient, and if necessary, dairy products, fragrances and the like are added and manufactured through the process of chocolate manufacture (including white chocolate and color chocolate not using cocoa mass, cocoa powder).

  The composite food of the present invention is preferably a composite confectionery in which baked confectionery and chocolate are combined.

  The composite food of the present invention can be produced by known production conditions and production methods except that the bakery food of the present invention is used.

  The composite food of the present invention can suppress whitening of the bakery food part and bloom of the oily food part that occur with time in the composite food.

  For quality evaluation of complex foods (whitening of bakery food parts, blooming of oily food parts), bakery foods prepared by actually kneading sample fats are usually used. However, an evaluation system using an actually produced bakery food requires a lot of labor because it takes time to produce the bakery food.

  As a result of intensive studies, the present inventors have determined that, in the quality assessment method for composite foods, the bakery food portion of the composite food is replaced with the filter paper instead of the actually prepared bakery food. It was found that a result correlated with the case of using was obtained. Since the evaluation system using the filter paper can be carried out by impregnating a small amount of sample oil into the filter paper and adhering it to the oily food, the evaluation experiment can be easily carried out. Therefore, the evaluation system using filter paper can be easily carried out with a small amount of sample, and is therefore effective when screening a plurality of oil and fat samples.

The filter paper is preferably a glass fiber filter paper. As the glass fiber filter paper, GA-200 manufactured by Advantech Toyo Co., Ltd. can be used. The size and thickness of the filter paper are not particularly limited, but are preferably 10 to 40 mm in diameter and 0.2 to 3.0 mm in thickness. The amount of oil and fat impregnated in the filter paper is preferably 60 to 98% by mass with respect to the total amount of the filter paper and oil and fat. By using this filter paper, the change of the filter paper after the test can be easily visualized.
The quality evaluation of the composite food of the present invention was also performed in an evaluation system using filter paper.

  Next, the present invention will be described in detail by way of examples and comparative examples. However, the present invention is not limited to these examples.

<Measurement method>
Each fatty acid content, SFC, each triacylglycerol content, and iodine value of the fats and oils in the fat and oil composition shown below were measured by the following methods.
Each fatty acid content was measured by gas chromatography.
The SFC was measured according to “2.2.9-2003 solid fat content (NMR method)” of “Standard oil analysis test method” edited by Japan Oil Chemists' Society.
Each triacylglycerol content was measured by gas chromatography. The symmetry of triacylglycerol was measured by silver ion column chromatography.
The iodine value was measured according to “2.3.4.1-1996 Iodine value (Wiis-cyclohexane method)” of “Standard oil analysis test method” edited by Japan Oil Chemists' Society.

<Preparation of fat A-1>
It is sufficient by heating a mixed oil in which 50 parts by mass of palm stearin (manufactured by Nisshin Oillio Group Co., Ltd.) and 50 parts by mass of palm kernel olein (manufactured by Nisshin Oilio Group Co., Ltd.) to 120 ° C. under reduced pressure. Then, sodium methylate with 0.1% by mass of oil was added, and a transesterification reaction was performed with stirring at 110 ° C. for 0.5 hours under reduced pressure. After completion of the reaction, sodium methylate was removed by washing with water and decolorized. Then, hydrogenation was performed at 160 to 200 ° C. using a nickel catalyst to adjust the iodine value to 2 or less. After confirming that the iodine value became 2 or less, the temperature was lowered to 100 ° C. or less, the nickel catalyst was removed by filtration, decolorized and deodorized according to a conventional purification method, and oil A-1 (carbon number) A saturated fatty acid content of 12 to 14 (31.0% by mass), a saturated fatty acid content of 16 to 18 carbon atoms (64.7% by mass), an unsaturated fatty acid content of 1.4% by mass, and an iodine value of 0.1) were obtained.

<Preparation of fats and oils B-1>
It is sufficient by heating a mixed oil in which 40 parts by mass of palm kernel oil (manufactured by Nisshin Oillio Group Co., Ltd.) and 60 parts by mass of palm oil (manufactured by Nisshin Oilio Group Co., Ltd.) to 120 ° C. under reduced pressure After being dried, 0.2% by mass of sodium methylate with respect to oil was added, and a transesterification reaction was performed with stirring at 110 ° C. for 0.5 hours under reduced pressure. After completion of the reaction, sodium methylate was removed by washing with water, followed by decolorization and deodorization treatment according to a conventional purification method, to obtain oil B-1 (a saturated fatty acid content of 12 to 14 carbon atoms, 26.0% by mass, 16 to 16 carbon atoms). 18 saturated fatty acid content 33.6 mass%, unsaturated fatty acid content 37.6 mass%, iodine value 39.0).

<Preparation of fat C-1>
Palm super olein (manufactured by Nisshin Oillio Group, iodine value 65.2, X3 content 0.1% by mass, X2U content 29.9% by mass, XU2 content 57.0% by mass, U3 content 8.4% by mass , StU2 content of 5.5% by mass) was designated as fat C-1.

<Preparation of fats and oils D-1>
(Preparation of transesterified oil d-1)
22 parts by mass of high oleic sunflower oil, 31 parts by mass of palm stearin (iodine value 36.1) and 47 parts by mass of extremely hardened oil of soybean oil were mixed. The obtained mixed oil was sufficiently dried by heating to 120 ° C. under reduced pressure, 0.1% by mass of sodium methylate against the oil was added, and the mixture was stirred at 110 ° C. for 0.5 hour under reduced pressure. The transesterification reaction was carried out to obtain transesterified oil d-1.
(Preparation of transesterified oil d-2)
60 parts by mass of palm stearin (iodine value 36.1) and 40 parts by mass of palm oil (iodine value 52.0) were mixed. The obtained mixed oil was sufficiently dried by heating to 120 ° C. under reduced pressure, 0.1% by mass of sodium methylate against the oil was added, and the mixture was stirred at 110 ° C. for 0.5 hour under reduced pressure. The transesterification reaction was carried out to obtain transesterified oil d-2.
(Separation of transesterified oil)
40 parts by mass of transesterified oil d-1 and 60 parts by mass of transesterified oil d-2 were mixed. The obtained mixed oil was subjected to dry fractionation at 36 to 38 ° C., and the high melting point portion was removed to obtain a low melting point portion. The obtained low melting point part was subjected to solvent fractionation (using acetone) at 0 to 2 ° C., and the high melting point part was removed to obtain a low melting point part. The obtained low melting point portion was decolorized and deodorized according to a conventional purification method to obtain oil D-1 (iodine value 64.4, X3 content 0.1% by mass, X2U content 28.4% by mass, XU2 content) 55.4 mass%, U3 content 10.9 mass%, StU2 content 11.7 mass%).

<Preparation of fat E-1>
60 parts by mass of ethyl stearate was mixed with 40 parts by mass of high oleic sunflower oil, 0.3 mass% of the 1,3-position selective lipase preparation was added, and the mixture was stirred at 40 ° C. for 20 hours. The lipase preparation was removed by filtration treatment, the obtained reaction product was subjected to thin film distillation, and fatty acid ethyl was removed from the reaction product to obtain a distillation residue (StOSt content: 44 mass%). After adding 4 parts by mass of acetone to 1 part by mass of the obtained distillation residue and dissolving, the solid part (high melting point part) obtained by cooling to 5 ° C. is separated by filtration, and the liquid part (low melting point part) ) The obtained low melting point portion was subjected to acetone removal, decolorization, and deodorization treatment by a conventional method to obtain fat E-1 (iodine value 63.9, X3 content 0.3 mass%, X2U content 11.6 mass%, XU2 content 67 8 mass%, U3 content 17.5 mass%, StU2 content 61.9 mass%).

<Other fats and oils>
(Preparation of transesterified oil I)
Palm olein (Iodine number 56, manufactured by Nisshin Oillio Group Co., Ltd.) was sufficiently dried by heating to 120 ° C. under reduced pressure, then 0.1% by mass sodium methylate for oil was added, and the pressure was reduced. The transesterification was carried out with stirring at 110 ° C. for 0.5 hour. After completion of the reaction, sodium methylate was removed by washing with water, followed by decolorization and deodorization treatment according to a conventional purification method to obtain transesterified oil I (iodine number 56).
(Palm olein)
Palm olein (iodine value 56, manufactured by Nisshin Oillio Group, Inc.) was used.
(Palm extremely hardened oil)
Palm stearin (iodine value 35, manufactured by Nisshin Oillio Group, Inc.) was used.
Palm extremely hardened oil (iodine value 2 or less, manufactured by Yokoseki Oil & Fat Co., Ltd.) was used.
(rapeseed oil)
Rapeseed white squeezed oil (manufactured by Nisshin Oillio Group, Inc.) was used.

<Evaluation of model composite confectionery: Evaluation system using filter paper>
The fats and oil compositions of Examples 1 to 4 and Comparative Examples 1 to 4 were obtained by dissolving and mixing the raw fats and oils blended in Tables 1 and 2.
The oil and fat compositions of Examples 1 to 4 and Comparative Examples 1 to 4 which were dissolved by heating were impregnated into the filter paper so as to be 90% by mass with respect to the total amount of the filter paper and the oil and fat. A model composite confectionery was obtained by placing it on a thin plate-shaped chocolate and bonding it to the chocolate. The obtained model composite confectionery was left at 20 ° C. overnight and then stored at 30 ° C. for 3 days. The whitening of the filter paper and the chocolate bloom in the model composite confectionery after storage at 30 ° C. for 3 days were visually evaluated according to the following evaluation criteria. The evaluation of whitening and bloom was judged to be good in the case of ◎ or ○. The evaluation results are shown in Tables 1 and 2.
As the filter paper, glass fiber filter paper (trade name: GA-200, manufactured by Advantech Toyo Co., Ltd., diameter 26 mm, thickness 0.74 mm) was used. Moreover, the chocolate used the cacao mass (36.5 mm in length, 38 mm in width, and 3 mm in thickness) with a fat content of 55 mass%.

<Evaluation criteria for whitening>
◎: No whitening ○: No whitening, but slightly uneven color on the surface △: Partial whitening ×: Whitening

<Broom evaluation criteria>
◎: No bloom ○: No bloom but slightly glossy △: Some blooms ×: Blooms

<Evaluation of composite confectionery: Evaluation system using cookies>
Using each oil and fat combination of Examples 2 and 3 and Comparative Examples 1 and 4 as fats and oils, 0.6 parts by mass of a mixture of the following emulsifiers 1 to 3 is added to 99.4 parts by mass of each oil and fat, and dissolution mixing Then, each of the oil and fat compositions (shortening) of Examples 5 and 6 and Comparative Examples 5 and 6 was obtained by quenching plasticization using an onlator.
(emulsifier)
Emulsifier 1: Lecithin (Product name: Lecithin DX, manufactured by Nisshin Oilio Group, Inc.)
Emulsifier 2: Glycerin fatty acid ester (trade name: Emulgie P-100, manufactured by Riken Vitamin Co., Ltd.)
Emulsifier 3: Sorbitan fatty acid ester (trade name: Poem S-320YN, manufactured by Riken Vitamin Co., Ltd.)

Cookies having the composition shown in Table 3 were prepared using the oil and fat compositions of Examples 5 and 6 and Comparative Examples 5 and 6. That is, the sucrose was added to the softened oil and fat composition (the oil and fat compositions of Examples 5 and 6 and Comparative Examples 5 and 6), and then mixed. The whole egg was added to the rubbed in several portions and mixed so as not to separate. A dough was prepared by adding sieved flour to the mixture and mixing. After resting the dough, roll it up to 3 mm in thickness with a roller and mold it in a 3 cm diameter, and bake it in an oven at 180 ° C. and 160 ° C. for 8 minutes to obtain each cookie. It was. The texture when eating each obtained cookie was good.
Each obtained cookie was placed on a chocolate molded into a plate shape, and the bottom of the cookie and the chocolate were adhered to obtain composite confectionery of Examples 7 and 8 and Comparative Examples 7 and 8. The obtained composite confectionery was stored at 30 ° C. for 1 week. The whitening of the cookies and the chocolate bloom in the composite confectionery after storage was visually evaluated according to the same evaluation criteria as the evaluation of the model composite confectionery. The evaluation of whitening and bloom was judged to be good in the case of ◎ or ○. The evaluation results are shown in Table 4.
The chocolate is a chocolate having a fat content of 37.4% by mass (compounding: 42 parts by mass of cacao mass, 14.95 parts by mass of cocoa butter, 42.4 parts by mass of sugar, 0.6 part by mass of lecithin, 0. 0 parts of vanilla (powder)). 05 parts by mass Shape: 36.5 mm in length, 38 mm in width and 3 mm in thickness) was used.

<Evaluation of composite confectionery: Evaluation system using biscuits>
The fats and oils composition of Examples 9-12 and the fats and oils composition of Comparative Examples 9-12 were obtained by melt-mixing the raw material fats and oils of Tables 5 and 6.
Biscuits were prepared according to the formulation in Table 7. That is, flour, sugar, salt, and fragrance were mixed, and further shortening was added and rubbed together. The dough was prepared by adding whole egg and water containing sodium bicarbonate to the rubbed material, and mixing until the powder disappeared. After the dough was rested, it was stretched to a thickness of 3 mm with a roller and cut out in a circular shape with a diameter of 3 cm, and baked in an oven at 200 ° C. and 180 ° C. for 8 minutes to obtain biscuits. . The oil and fat compositions of Examples 9-12 and Comparative Examples 9-12, which were heated and melted, were spray coated on the obtained biscuits with 10 parts by mass per 100 parts by mass of the biscuits.
Each spray-coated biscuit obtained was placed on a chocolate molded into a plate shape, and the oil composition of Examples 9-12 and Comparative Examples 9-12 was used by bonding the bottom of the biscuit and the chocolate. A biscuit composite confectionery was obtained. The obtained composite confectionery was stored at 30 ° C. for 1 week. The whitening of the biscuits and the chocolate bloom in the composite confectionery after storage was visually evaluated according to the same evaluation criteria as the evaluation of the model composite confectionery. The evaluation of whitening and bloom was judged to be good in the case of ◎ or ○. The evaluation results are shown in Tables 5 and 6.
The chocolate is a chocolate having a fat content of 37.4% by mass (compounding: 42 parts by mass of cacao mass, 14.95 parts by mass of cocoa butter, 42.4 parts by mass of sugar, 0.6 part by mass of lecithin, 0. 0 parts of vanilla (powder)). 05 parts by mass Shape: 36.5 mm in length, 38 mm in width and 3 mm in thickness) was used.

Claims (11)

An oil and fat composition in which the oil and fat in the oil and fat composition satisfies the following conditions (a), (b), (c), (e) and (f).
(A) C40-C46 content in fats and oils of the said fats and oils composition is 2-25 mass%,
(B) The total content (X2U + XU2) of X2U and XU2 in the oil and fat of the oil and fat composition is 45 to 85% by mass, and
(C) The mass ratio (XU2 / (X2U + XU2)) of XU2 and X2U + XU2 in the oil / fat of the oil / fat composition is 0.55 or more.
However, in the above conditions (a), (b), and (c), C40 to C46, X, U, X2U, and XU2 are as follows.
C40-C46: Triacylglycerol in which the total carbon number of fatty acid residues constituting triacylglycerol is 40-46 X: Saturated fatty acid having 16 or more carbon atoms U: Unsaturated fatty acid having 16 or more carbon atoms X2U: X is 2 Molecule, triacylglycerol in which one molecule of U is bonded XU2: triacylglycerol in which one molecule of X is bonded to two molecules of U (e) the X3 content in the fat of the fat composition is 13% by mass or less Yes, and
(F) U3 content in fats and oils of the said fats and oils composition is 16 mass% or less.
However, in the above conditions (e) and (f), X3 and U3 are as follows.
X3: Triacylglycerol in which three molecules of X are bound U3: Triacylglycerol in which three molecules of U are bound C40-C46 content in fats and oils of the said condition (a) said fats and oils composition is 2-20 mass%,
The oil-and-fat composition according to claim 1, wherein the total content (X2U + XU2) of X2U and XU2 in the oil-and- fat of the condition (b) oil-and-fat composition is 50 to 85% by mass. The oil and fat composition according to claim 1 or 2, wherein the oil and fat in the oil and fat composition satisfies the following condition (d).
(D) C28-C38 content in the fats and oils of the said fats and oils composition is 8 mass% or less.
However, in the above condition (d), C28 to C38 indicate the following.
C28 to C38: Triacylglycerol in which the total number of carbon atoms of fatty acid residues constituting triacylglycerol is 28 to 38 The condition (e) the X3 content in the oil and fat of the oil and fat composition is 5% by mass or less,
The condition (f) U3 content in the oil and fat of the oil and fat composition is 13% by mass or less,
The oil-and-fat composition of any one of Claims 1-3. The fat and oil composition according to any one of claims 1 to 4, wherein the fat and oil in the fat and oil composition satisfies the following condition (g).
(G) The mass ratio (UXU / XU2) of UXU and XU2 in the oil / fat of the oil / fat composition is 0.02 or more.
However, UXU indicates the following.
UXU: Triacylglycerol with U in position 1 and 3 and X in position 2 The fats and oils composition of any one of Claims 1-5 in which the fats and oils in the said fats and oils composition contain 4 to 40 mass% of fats and oils which consist of 1 or more types chosen from the following fats and oils A and fats and oils B.
Fat and oil A: 15% by mass or less of unsaturated fatty acids, 20 to 60% by mass of saturated fatty acids having 12 to 14 carbon atoms, and 40 to 80% by mass of saturated fatty acids having 16 to 18 carbon atoms in all constituent fatty acids, and Fat and oil obtained by transesterification Fat and oil B: 25 to 45 mass% of unsaturated fatty acid, 15 to 35 mass% of saturated fatty acid having 12 to 14 carbon atoms, and saturated fatty acid having 16 to 18 carbon atoms in all constituent fatty acids Containing 25 to 45 mass% and obtained by transesterification The fat in the fat composition has an iodine value of 62 or more,
A low melting point portion obtained by fractionating a fat and oil selected from one or more selected from palm-based fat and oil and a transesterified oil containing palm-based fat and oil as a raw material, and
A low melting point part containing 50 mass% or more of StU2,
The fat and oil composition according to any one of claims 1 to 6, comprising 60 to 96% by mass of one or more fats and oils selected from the group consisting of:
However, St, U, and StU2 indicate the following.
St: Stearic acid U: Unsaturated fatty acid having 16 or more carbon atoms StU2: Triacylglycerol in which 1 molecule of St and 2 molecules of U are bonded   The fat and oil composition according to any one of claims 1 to 7, which is used for kneading into bakery dough or for coating onto a baked product.   Bakery food manufactured using the oil-fat composition of any one of Claims 1-8.   The composite food which combined the bakery food and oil-based food of Claim 9.   The composite food according to claim 10, wherein the oily food is chocolate.