JP6505979B2 - Compound confectionery oil composition - Google Patents

Description

  The present invention relates to a fat and oil composition for composite confectionery, which can suppress the bloom of a wide variety of combinations of composite confectionery and can obtain a composite confectionery having good mouthfeel.

The so-called composite confectionery combining baked goods such as cookies and biscuits with nuts and chocolate etc. can enjoy multiple tastes at one time, and it is possible to make confections rich in variety by selection of materials, so it is widely used. It is a familiar one.
From such differences in manufacturing processes, “composite type after baking” obtained by baking baked confectionery dough such as cookie dough and biscuit dough and then coating or sanding chocolate etc. It can be classified into "pre-baking composite type" obtained by blending nuts or chocolates in baked confectionery dough such as cookies and biscuits and then baking them.

  In both types of composite confectionery, a whitening phenomenon often occurs in which the surface of the baked confection wipes white powder during the distribution process and storage, and may be accompanied by a bloom phenomenon of chocolate. Such a phenomenon is presumed to be caused by the migration of a specific component in the oil and the accompanying growth of oil crystals between oil products used in the complex confection, although the mechanism has not been clarified yet. If such a phenomenon occurs, the commercial value drops significantly. In order to solve such a common problem, the “post-fired composite type” and the “pre-fired composite type” are improved by different approaches.

  In the “post-fired composite type”, while cookies and biscuits have undergone the firing step, chocolate and the like have not undergone the firing step, so the components are relatively stable at the time of combining. However, due to the large component difference between the ingredients, the transition of liquid oil from cookies etc. to chocolate takes place on a daily basis (migration). Then, in order to control migration of liquid oil, the method of making high melting point triglyceride contain is reported.

  For example, a baked confectionery consisting of a fat or oil containing 10% by weight or more of a disaturated monounsaturated mixed triglyceride, in which at least one of three fatty acid residues constituting triglyceride is a saturated fatty acid having 20 to 24 carbon atoms. Migration inhibitor for fats and oils for oil and fat (Patent Document 1), The total content of constituent fatty acids is 30% by weight or more of saturated fatty acids and 3 to 30% by weight of saturated fatty acids of C24 (Lignoceric acid) or more and for migration suppression The migration inhibiting additive (patent document 2) whose trans fatty acid content in an additive is 2 weight% or less is mentioned.

  On the other hand, in the "pre-fired composite type", migration of oil has already progressed to some extent because the whole is fired. Therefore, an approach of stabilizing the quality by promoting migration contrary to the "post-fired composite type" is disclosed.

  For example, an oil-based material-containing bakery food is kneaded which contains 30% by weight or more of fat and oil, SFC of 5 to 35% at 10 ° C, 3 to 20% at 20 ° C and 0 to 5% at 40 ° C. Fat material containing 80 to 100% by mass of an oil and fat obtained by transesterification of an oil and fat composition containing 70% by mass or more of palm fractionated soft part oil having an iodine value of 52 to 70 (Patent Document 3) The oil-and-fat composition (patent document 4) etc. of compounding baked confectionery kneading are mentioned.

  Although the above-mentioned method shows a certain effect, deterioration of the mouth can not be avoided when containing a high melting point oil and fat to suppress migration, and the method of promoting migration is sticky depending on the materials to be combined. In some cases, the use was limited.

  Recently, new composite confections such as chocolate chips and nut-in cookies coated with chocolate and sanding have also been seen, and in many cases the conventional techniques can not sufficiently cope.

  As described above, many problems remain in obtaining plastic fats and oils that can be used in a wide range of substantially "post-fired composite type" and "pre-fired composite type" and can produce a composite confection with good mouthfeel is the current situation.

Japanese Patent Application Laid-Open No. 63-126457 Unexamined-Japanese-Patent No. 2010-220482 Unexamined-Japanese-Patent No. 2004-16096 JP, 2007-143433, A

  Therefore, the object of the present invention is to obtain a fat and oil composition for composite confectionery which can suppress bloom in a wide variety of combination confectionery and can obtain a composite confectionery having good mouth feel.

  As a result of various studies to solve the above problems, the inventors of the present invention have found that when fatty acid residues constituting triglycerides contain a specific amount of triglyceride having a maximum chain length difference greater than or equal to a certain amount, free fatty acid transfer is maintained. It has also been found that even when the transition progresses, the bloom can be effectively suppressed. The present invention has been completed based on the above findings. That is, the present invention is a fat and oil composition for composite confectionery characterized by containing 10 to 50% by mass based on oil content of triglyceride having a maximum chain length difference of 4 or more among fatty acid residues constituting triglyceride.

  According to the present invention, it is possible to suppress the bloom of a wide variety of combinations of complex confectionery, and it is possible to obtain a complex confectionery having a pleasant mouth.

First, the fat and oil composition for composite confectionery of the present invention will be described in detail.
The fat and oil composition for a composite confectionery of the present invention contains 10 to 50% by mass of triglyceride having a maximum chain length difference of 4 or more among fatty acid residues constituting triglyceride, preferably 13 to 50 based on oil content. It is 40% by mass, more preferably 15 to 35% by mass. If the content of triglyceride having a maximum chain length difference of 4 or more is less than 10% by mass, the effect of the present invention can not be observed, and if it is more than 50% by mass, bloom tends to occur.
In the present invention, oil refers to triglyceride, and oil phase refers to oil-soluble components as well as oil.

  As triglycerides having a maximum chain length difference of 4 or more, for example, triglycerides each having one or more lauric acid residues and palmitic acid residues, triglycerides each having one or more oleic acid residues and one or more behenic acid residues, myristic acid Examples thereof include triglycerides having one or more residues and one or more stearic acid residues. If the maximum chain length difference is 4 or more, saturated fatty acid residues and unsaturated fatty acid residues do not need to be particularly distinguished.

  Triglycerides having the above-mentioned maximum chain length difference of 4 or more can be obtained by transesterification in addition to naturally occurring triglycerides. As a method of obtaining triglyceride having the above-mentioned maximum chain length difference of 4 or more by transesterification, for example, a fat and oil containing many fatty acid residues having 12 or less carbon atoms, a fat and oil containing many fatty acid residues having 16 to 18 carbon atoms And the method of transesterifying 2 or 3 or more types of fats and oils among the fats and oils which contain many C20-C22 fatty acid residues in constituent fatty acid composition can be mentioned. At that time, a part of the fat and oil may be substituted with a fatty acid or fatty acid alcohol ester.

  The transesterification may be a chemical catalyst method or an enzyme method. Further, it may be a random transesterification reaction or a regioselective transesterification reaction, but is preferably a random transesterification reaction.

  Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme having no regioselectivity include, for example, Alcaligenes, Rhizopus, Aspergillus ( The lipase derived from Aspergillus genus, Mucor (Mucor), Penicillium (Penicillium) etc. is mentioned. The lipase can be immobilized on a carrier such as ion exchange resin or kieselguhr and ceramic to be used as an immobilized lipase, or can be used in the form of powder.

  As fats and oils containing many fatty acid residues having 12 or less carbon atoms in the above-mentioned constituent fatty acid composition, for example, coconut oil, palm kernel oil, babassu oil and one or two of these fats and oils such as hydrogenation, fractionation and transesterification The fats and oils subjected to the above treatment are mentioned.

  Examples of the fats and oils containing a large amount of fatty acid residues having 16 to 18 carbon atoms include palm fats and oils such as palm oil, palm olein, palm stearin, palm middle oil, soybean oil, rapeseed oil, rice oil, cottonseed oil, sunflower Oil, high oleic sunflower oil, safflower oil, canola oil, corn oil, cacao butter, fish oil, milk fat, beef fat, pork fat, pork fat, soy sauce and other animal and vegetable fats and oils, hydrogenation and fractionation of these fats and oils, etc. And one or more processed processed fats and oils selected from physical or chemical treatments of

  As fats and oils containing many C20-C22 fatty acid residues, there can be mentioned, for example, Haiershin rapeseed oil and hydrogenated fish hardened oil, and one or two or more selected from these can be mentioned. It can be used.

  The fat and oil composition for composite confectionery according to the present invention has at least one fatty acid residue having 14 or less carbon atoms and at least one fatty acid residue having 20 to 22 carbon atoms among triglycerides having the maximum chain length difference of 4 or more. It is preferable to contain the triglyceride which it has. The preferable content of the triglyceride having at least one each of a fatty acid residue having 14 or less carbon atoms and a fatty acid residue having 20 to 22 carbon atoms in the oil and fat composition for composite confectionery of the present invention is 0.1 to 10% by mass based on oil content Preferably it is 0.1-5 mass%, More preferably, it is 0.3-4 mass%, More preferably, it is 0.5-3 mass%. When the content of triglyceride having at least one fatty acid residue having 14 or less carbon atoms and at least one fatty acid residue having 20 to 22 carbon atoms is less than 0.1% by mass, the effects of the present invention may not be sufficiently observed. If the content is more than 10% by mass, the effect may not be observed in composite confectionery before baking such as chocolate chip cookies.

The fat and oil composition for composite confectionery of the present invention contains 5 to 40% by mass of fatty acid residue having 14 or less carbon atoms, 40 to 80% by mass of fatty acid residue having 16 to 18 carbon atoms, and further has 14 or less carbon atoms Transesterified fat and oil (hereinafter referred to as “ester,” obtained by random transesterification of a fat and oil composition having a content of a fatty acid residue having 20 to 22 carbon atoms with 0.05 to 0.5 parts by mass with respect to 1 part by mass of fatty acid residue It is preferable to contain replacement fats and oils X). By using the random transesterified fat and oil, at least one fatty acid residue having 14 or less carbon atoms and one fatty acid residue having 20 to 22 carbon atoms among triglycerides having the above-mentioned maximum chain length difference of 4 or more The fat and oil composition for complex confectionery having a triglyceride content in the optimum range can be easily obtained.
The content of the above-mentioned transesterified fat and oil X in the fat and oil composition for composite confectionery of the present invention is 5 to 80% by mass, more preferably 10 to 70% by mass, and still more preferably 20 to 60% by mass.

  The above-mentioned oil and fat composition contains an oil and fat containing many fatty acid residues having 14 or less carbon atoms, an oil and fat containing many fatty acid residues containing 20 to 22 carbon atoms, and further optionally contains 16 carbon atoms in the constituent fatty acid composition. It can be obtained by blending these fats and oils so that it may become the above-mentioned constituent fatty acid composition, using fats and oils containing many -18 fatty acids.

  As fats and oils containing many C14 or less fatty acid residues, for example, coconut oil, palm kernel oil, babassu oil and these fats and oils are subjected to one or more treatments such as hydrogenation, fractionation, transesterification, etc. The applied fats and oils are mentioned.

The said transesterified oil and fat X can be obtained by carrying out the random transesterification of the said fats-and-oils compound.
This transesterification reaction may be carried out by a chemical catalyst method or an enzyme method, and can be carried out according to a conventional method. As the chemical catalyst, for example, an alkali metal catalyst such as sodium methylate is used.
Moreover, as said enzyme, the lipase derived from Alkaligenes (Alcaligenes) genus, Rhizopus (Rhizopus) genus, Aspergillus (Aspergillus) genus, Mucor (Mucor) genus, Penicillium (Penicillium) genus etc. is mentioned, for example. The lipase can be immobilized on a carrier such as ion exchange resin or kieselguhr or ceramic, and used as an immobilized lipase, or can be used in the form of powder.

  By using the above-mentioned transesterified fat and oil X, at least one fatty acid residue having 14 or less carbon atoms and one fatty acid residue having 20 to 22 carbon atoms among triglycerides having the above-mentioned maximum chain length difference of 4 or more Since the oil composition for complex confectionery having a triglyceride content in the optimum range can be easily obtained, the oil composition for complex confectionery can also be used as a bloom inhibitor which can be efficiently modified It is.

  The fat and oil composition for a composite confectionery according to the present invention is any of fatty acid residues constituting triglyceride, other than the above within the range where the triglyceride content having a maximum chain length difference of 4 or more is 10 to 50% by mass on oil basis. Other edible fats and oils can be used. Other edible fats and oils may be any fats and oils suitable for food, for example, palm based fats and oils such as palm oil, palm olein, palm stearin and palm middle oil, soybean oil, rapeseed oil, hyiersin rapeseed oil, rice oil, cotton seed oil, Sunflower oil, high oleic sunflower oil, safflower oil, canola oil, corn oil, palm kernel oil, coconut oil, milk fat, beef tallow, milk fat, pork fat, cocoa butter, fish oil, soy sauce, etc. It is also possible to use processed fats and oils subjected to one or more of physical or chemical treatments such as hydrogenation, fractionation, and transesterification to edible fats and oils. In the present invention, these fats and oils may be used alone or in combination of two or more.

  The oil content of the fat and oil composition for a composite confectionery of the present invention is preferably 50 to 100% by mass, more preferably 60 to 100% by mass, including the fats and oils contained in the following other components. If the oil content in the fat and oil composition for a composite confection is less than 50% by mass, the composition of the baked confectionery material may be greatly restricted, and the bloom suppression effect in the composite confectionery finally obtained may not be stable. Unfavorable because there is.

Other components can be contained in the fat and oil composition for composite confectionery of the present invention.
Other components include, for example, water, emulsifiers, thickening stabilizers, salting agents such as sodium chloride and potassium chloride, acidulants such as citric acid, acetic acid, lactic acid and gluconic acid, sugars and sugar alcohols, stevia, aspartame etc. Sweeteners, colorants such as β-carotene, caramel and red yeast pigment, tocopherols, antioxidants such as tea extract, plant proteins such as wheat protein and soy protein, processed eggs and eggs, flavors, milk Products, seasonings, pH adjusters, food preservatives, preservatives, fruits, fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meats, fish and shellfish, etc. Additives can be mentioned.

Examples of the above emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid Synthetic emulsifier such as ester, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate ester, propylene glycol fatty acid ester, stearoyl calcium lactate, stearoyl sodium lactate and polyoxyethylene sorbitan monoglyceride, eg soy lecithin, egg yolk Lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols Natural emulsifying ingredients such as milk fat globule membrane and the like.
In the fat and oil composition for composite confectionery of the present invention, one or more selected from these can be used. The compounding amount of the above-mentioned synthetic emulsifier and / or natural emulsion component is not particularly limited, but it is preferably 0.01 to 3%, more preferably 0.1 based on the oil and fat composition in the oil and fat composition for composite confectionery of the present invention. It is ~ 1.5%.

  As the above-mentioned thickening stabilizers, guar gum, locust bean gum, carrageenan, gum arabic, algins, pectin, xanthan gum, pullulan, tamarind seed gum, pylium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin Starch, modified starch, etc., and one or more selected from these may be used.

It is preferable that the fats and oils composition for composite confectionery of the present invention has plasticity.
Further, either a margarine type containing an aqueous phase or a shortening type not containing an aqueous phase may be used, but the water content is preferably 50% by mass or less, and more preferably 40% by mass or less. In the case of an emulsion, the form of emulsification may be either water-in-oil type or double emulsification type.

In the oil and fat composition for a composite confectionery according to the present invention, the SFC in the oil phase is preferably 20-60% at 10 ° C, 10-40% at 20 ° C, more preferably 20-50% at 10 ° C, and 10 at 20 ° C. It is good to adjust so that it becomes -20%. When the SFC is less than 20% at 10 ° C. or less than 10% at 20 ° C., since the oil composition for a composite confection is soft, it is difficult to obtain good physical properties. On the other hand, when SFC exceeds 60% at 10 ° C., or exceeds 40% at 20 ° C., it is too hard to be used as a fat and oil composition for composite confectionery.
The above SFC is measured as follows. That is, the oil phase is kept at 60 ° C. for 30 minutes, the fat is completely melted, and kept at 0 ° C. for 30 minutes to solidify. Further, the temperature is maintained at 25 ° C. for 30 minutes, tempering is performed, and then the temperature is maintained at 0 ° C. for 30 minutes. After sequentially holding this at each measurement temperature of SFC for 30 minutes, SFC is measured.

  The fat and oil composition for a composite confectionery according to the present invention contains an amount of fatty acid residues constituting triglyceride which can be 10 to 50% by mass based on the oil content of the composition in which the maximum chain length difference is 4 or more. After dissolving the oil phase to be dissolved, the water phase is added and emulsified if necessary, followed by cooling and crystallization.

Specifically, the fat and oil composition for a composite confectionery of the present invention is an amount that can be 10 to 50% by mass based on the oil phase of triglyceride having a maximum chain length difference of 4 or more among fatty acid residues constituting triglyceride. A triglyceride having at least one fatty acid residue having 14 or less carbon atoms and at least one fatty acid residue having 20 to 22 carbon atoms is contained in the composition in an amount that can be 0.1 to 10% by mass based on the oil phase, Add other edible fats and oils to prepare an oil phase.
Then, the oil phase is heated and dissolved, and if necessary, an aqueous phase obtained by adding other components to water is prepared, added to the oil phase, and emulsified.

Then, it is desirable to sterilize next. The sterilization method may be a batch type with a tank or a continuous type using a plate type heat exchanger or a scraping type heat exchanger. Next, cool and plasticize as needed. In the present invention, the cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more.
The equipment used for cooling includes a closed continuous tube cooler, for example, a margarine manufacturing machine such as a votator, a combinator, a perfector, a plate type heat exchanger, etc. Also, a combination of an open type diacooler and a compressor Etc.
In addition, nitrogen, air or the like may be or may not be aerated in any of the production steps when producing the fat and oil composition for a composite confectionery of the present invention.

Next, the composite confectionery of the present invention will be described.
The composite confectionery according to the present invention is a combination of baked confectionery such as cookies and biscuits and nuts, chocolate and the like using the above-mentioned fat and oil composition for composite confectionery as fats and oils, preferably combined with baked confectionery and chocolate. It is

  The composite confectionery may be a “post-fired composite type” obtained by baking or baking chocolate or other confectionery dough such as cookie dough or biscuit dough, such as cookies or biscuits. It may be a "pre-fired composite type" obtained by blending nuts or chocolate into baked confectionery dough and then firing. Furthermore, after baking and baking baked confectionery dough and nuts / chocolate, nuts / chocolate may be further compounded.

  As the baked confectionery dough, for example, butter cake dough such as pound cake dough, fruit cake dough, madeleine dough, baumkuchen dough, castella dough, ice box cookie dough, wire cut cookie dough, sable dough, lang de sha cookie dough, etc. Etc. These baked confectionery materials can be produced by known methods such as a sugar batter method, a flower batter method, an all-in-mix method and the like.

  The use amount of the fat and oil composition for a composite confection used in producing the above-described baked confectionery material is not particularly limited and is determined by the type of the baked confectionery, and is not particularly limited. It is 10 to 40% by mass in the dough.

  The above-mentioned nuts include peanuts, almonds, cashew nuts, pistachios, hazelnuts, pecan nuts, aunuts, macadamia nuts, brazil nuts, coconuts, pines, pine nuts, seeds such as sunflower, etc., whole articles / cut articles / sliced products thereof, Examples thereof include processed products such as pastes and purees using them.

  The chocolate which can be used in the present invention contains cacao ingredients such as cacao mass and cocoa powder, and further, any raw material selected from various powder foods such as powdered milk, oils and fats, sugars, emulsifiers, perfumes, pigments, etc. The mixture is mixed at a ratio of 1 to 10%, rolled by a conventional method, and obtained by conching treatment. Of course, it may contain a gas phase or an aqueous phase.

  Examples of various powdered foods used herein include skimmed milk powder, whole milk powder, fruit powder, fruit juice powder, fresh cream powder, cheese powder, coffee powder, yogurt powder and the like. When using various powder food, the compounding quantity is preferably 0.5-60 mass% in chocolate, More preferably, it is 1-50 mass%.

  As fats and oils used at this time, cocoa butter, other animal and vegetable fats and oils, fractionated oils of these, hardened oils, transesterified oils, etc. are used alone or in combination, and it is preferable to use tempering type. is there. The blending amount of fats and oils is preferably 20 to 80% by mass, more preferably 30 to 60% by mass in chocolate.

  The emulsifier used at this time is not particularly limited, and if necessary, lecithin, polyglycerin condensed ricinoleate, sucrose fatty acid ester or the like can be added for the purpose of suppressing the increase in viscosity. The blending amount of the emulsifier is preferably 0.01 to 10% by mass, more preferably 0.1 to 5% by mass in chocolate.

Next, a method of composite confection according to the present invention will be described using baked confectionery / baked confectionery dough and chocolate as an example.
As the composite confectionery after baking, there is a method of combining the chocolate with a baked confection for filling, sanding, topping, coating, enrober, or embedding a crushed baked confection in chocolate. Moreover, in the composite confectionery before baking, a method of mixing and combining chip-shaped chocolate with baked confectionery dough and the like can be mentioned.

Finally, the method for suppressing bloom in the composite confectionery of the present invention will be described.
The method for suppressing bloom according to the present invention is an oil and fat composition for composite confectionery containing 10 to 50% by mass based on the oil content of triglyceride having a maximum chain length difference of 4 or more among fatty acid residues constituting triglyceride. It is used.
The oil composition for composite confectionery preferably contains, as the above triglyceride having a maximum chain length difference of 4 or more, a triglyceride having at least one fatty acid residue having 14 or less carbon atoms and a fatty acid residue having 20 to 22 carbon atoms. The content is 0.1 to 10% by mass based on the standard.
In addition, the usage-amount of the said oil-and-fat composition for composite confections is determined by the kind of composite confectionery, and although it is not specifically limited, it is used so that it may become about 1-40 mass% in confectionery material. Do.

  EXAMPLES Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited in any way by these examples.

Production of transesterified fat <Production of transesterified fat I>
After performing non-selective transesterification using palm superolein having an iodine value of 60 and sodium methylate as a catalyst, bleaching (white clay 3%, under a reduced pressure of 85 ° C., 0.93 kPa or less), deodorization (250 ° C., The amount of water vapor blown was 5%, under a reduced pressure of 0.4 kPa or less) for 60 minutes to obtain a transesterified oil I.

<Manufacture of transesterified oil and fat II>
Palm fractionated soft part oil with an iodine value of 55 is subjected to non-selective transesterification using sodium methylate as a catalyst, followed by bleaching (white clay 3%, 85 ° C, under a reduced pressure of 0.93 kPa or less), deodorization (250 ° C The mixture was subjected to a steam blowing amount of 5% for 60 minutes under a reduced pressure of 0.4 kPa or less) to obtain a transesterified oil II.

<Manufacture of transesterified oil and fat III>
Sodium methylate is added as a catalyst to an oil-and-fat composition in which 55 parts by mass of extremely hardened palm oil with an iodine number of 1 and 45 parts by mass of palm kernel oil are added as a catalyst and subjected to a random transesterification reaction. Under reduced pressure at 85 ° C. and 0.93 kPa or less, and deodorization (at 250 ° C. for 60 minutes, under a reduced pressure of 5% and 0.4 kPa or less of a steam blowing amount), transesterified oil and fat III was obtained.

<Production of transesterified fat and oil IV>
A fat / oil blend consisting of 83 parts by mass of rapeseed oil, 5 parts by mass of extremely hardened palm oil with an iodine value of 1 and 12 parts by mass of extremely hardened oil of hyersin rapeseed is subjected to a random transesterification reaction using sodium methylate as a catalyst Bleaching (3% clay, 85 ° C, under a reduced pressure of 0.93 kPa), deodorization (250 ° C, 60 minutes, under a reduced pressure of 5% of a steam blowing amount, under 0.4 kPa) were carried out to obtain a transesterified fat and oil IV .

<Manufacture of transesterified fat and oil V>
A fat / oil mixture V consisting of 70 parts by mass of palm oil, 24 parts by mass of palm kernel oil and 6 parts by mass of hyper erucine rapeseed oil is subjected to a random transesterification reaction using sodium methylate as a catalyst and then bleached (white soil 3 %, Under reduced pressure of 85 ° C., 0.93 kPa or less, and deodorization (under 250 ° C., 60 minutes, under a reduced pressure of 5% of steam blowing amount, under 0.4 kPa) to obtain a transesterified oil V.
In the above-mentioned oil and fat composition V, the fatty acid residue having 14 or less carbon atoms was 23% by mass, and the fatty acid residue having 16 to 18 carbon atoms was 74% by mass. Moreover, content of the C20-C22 fatty acid residue with respect to C14 or less fatty acid residue 1 mass part was 0.12 mass part.

<Production of transesterified fat and oil VI>
A fat / oil mixture VI consisting of 80 parts by mass of palm kernel oil and 20 parts by mass of hyper erucine rapeseed oil is subjected to random transesterification using sodium methylate as a catalyst and then bleached (white soil 3%, 85 ° C., 0 Under reduced pressure of .93 kPa or less, and deodorization (at 250.degree. C., for 60 minutes, under a reduced pressure of 5%, reduced pressure of 0.4 kPa or less), transesterified fat and oil VI was obtained.
In the above-mentioned oil and fat composition VI, the fatty acid residue having 14 or less carbon atoms contained 67% by mass, and the fatty acid residue having 16 to 18 carbon atoms contained 26% by mass. Moreover, content of the C20-C22 fatty acid residue with respect to C14 or less fatty acid residue 1 mass part was 0.11 mass part.

Example 1
An oil phase consisting of 40 parts by mass of transesterified fat I, 25 parts by mass of transesterified fat IV, 35 parts by mass of transesterified fat V and 0.1 part by mass of lecithin is heated to 65 ° C. A fat and oil composition A for composite confectionery having the
Among the fatty acid residues constituting the triglyceride, the fat and oil composition A for complex confectionery has 27% by mass of triglyceride having a maximum chain length difference of 4 or more, and a fatty acid residue having 14 or less carbon atoms and 20 to 22 carbon atoms It contained 1.2% by mass of triglyceride having at least one fatty acid residue. Moreover, content of the transesterified oil and fat X was 35 mass%.

Example 2
After heating and dissolving the oil phase consisting of 40 parts by mass of transesterified oil I, 10 parts by mass of transesterified oil III, 30 parts by mass of transesterified oil V, 20 parts by mass of rapeseed oil and 0.1 part by mass of lecithin Then, rapid cooling plasticization was performed to obtain an oil composition B for a composite confectionery having plasticity.
Among the fatty acid residues constituting the triglyceride, the fat and oil composition B for complex confectionery comprises 27% by mass of a triglyceride having a maximum chain length difference of 4 or more and a fatty acid residue having 14 or less carbon atoms and 20 to 22 carbon atoms. It contained 1.0% by mass of triglyceride having at least one fatty acid residue. Moreover, content of the transesterified oil and fat X was 30 mass%.

[Example 3] Fat and oil composition C for composite confectionery
An oil phase consisting of 50 parts by mass of transesterified oil I, 36 parts by mass of transesterified oil IV, 14 parts by mass of esterified oil V and 0.1 parts by mass of lecithin is heated to 65 ° C. A fat and oil composition C for a composite confectionery having the
Among the fatty acid residues constituting the triglyceride, the fat and oil composition C for complex confectionery comprises 18% by mass of triglyceride having a maximum chain length difference of 4 or more, and a fatty acid residue having 14 or less carbon atoms and 20 to 22 carbon atoms. It contained 0.48% by mass of triglyceride having at least one fatty acid residue. Moreover, content of the transesterified oil and fat X was 15 mass%.

Example 4
An oil phase consisting of 20 parts by mass of transesterified oil I, 55 parts by mass of transesterified oil V, 25 parts by mass of rapeseed oil and 0.1 parts by mass of lecithin is heated and dissolved at 65 ° C. and rapidly quenched and plasticized to have plasticity. A fat and oil composition D for composite confectionery was obtained.
Among the fatty acid residues constituting the triglyceride, the fat and oil composition D for complex confectionery comprises 33% by mass of triglyceride having a maximum chain length difference of 4 or more and a fatty acid residue having 14 or less carbon atoms and 20 to 22 carbon atoms. It contained 1.9% by mass of triglyceride having at least one fatty acid residue. Moreover, content of the transesterified oil and fat X was 55 mass%.

[Example 5]
An oil phase consisting of 40 parts by mass of transesterified oil I, 20 parts by mass of transesterified oil III, 40 parts by mass of rapeseed oil and 0.1 parts by mass of lecithin is heated and dissolved at 65 ° C. and quenched rapidly to have plasticity. The fat composition E for composite confectionery was obtained.
Among the fatty acid residues constituting the triglyceride, the fat and oil composition E for complex confectionery comprises 17% by mass of triglyceride having a maximum chain length difference of 4 or more, and a fatty acid residue having 14 or less carbon atoms and 20 to 22 carbon atoms. It contained 0% by mass of triglyceride having at least one fatty acid residue. Moreover, content of the transesterified oil and fat X was 0 mass%.

[Example 6]
After heating and dissolving the oil phase consisting of 40 parts by mass of transesterified oil I, 10 parts by mass of transesterified oil III, 20 parts by mass of transesterified oil V, 30 parts by mass of rapeseed oil and 0.1 parts by mass of lecithin The composition was obtained by rapidly cooling and plasticizing to obtain an oil composition F for composite confectionery having plasticity.
Among the fatty acid residues constituting the triglyceride, the fat and oil composition F for complex confectionery has 21% by mass of triglyceride having a maximum chain length difference of 4 or more, and a fatty acid residue having 14 or less carbon atoms and 20 to 22 carbon atoms It contained 0.7% by mass of triglyceride having at least one fatty acid residue. Moreover, content of the transesterified oil and fat X was 20 mass%.

[Example 7]
An oil phase consisting of 75 parts by mass of transesterified oil I, 25 parts by mass of transesterified oil VI and 0.1 part by mass of lecithin is heated and dissolved at 65 ° C., and then rapidly quenched and plasticized. I got
Among the fatty acid residues constituting the triglyceride, the fat and oil composition G for complex confectionery has 23% by mass of a triglyceride having a maximum chain length difference of 4 or more, and a fatty acid residue having 14 or less carbon atoms and 20 to 22 carbon atoms It contained 4.8% by mass of triglyceride having at least one fatty acid residue. Moreover, content of the transesterified oil and fat X was 0 mass%.

Comparative Example 1

An oil phase consisting of 70 parts by mass of transesterified fat and oil II, 30 parts by mass of rapeseed oil, and 0.1 parts by mass of lecithin was heated and dissolved at 65 ° C. and quenched rapidly to obtain an oil composition H having plasticity.
Among the fatty acid residues constituting the triglyceride, the oil composition H contains 4% by mass of triglyceride having a maximum chain length difference of 4 or more, and a fatty acid residue having 14 or less carbon atoms and a fatty acid residue having 20 to 22 carbon atoms. Containing 0% by mass of triglyceride having at least one each. Moreover, content of the transesterified oil and fat X was 0 mass%.

Comparative Example 2

From 40 parts by mass of transesterified oil I, 30 parts by mass of transesterified oil II, 21 parts by mass of rapeseed oil, 4 parts by mass of hyper erucine rapeseed oil, 5 parts by mass of palm kernel oil and 0.1 parts by mass of lecithin The resulting oil phase was heated and melted at 65 ° C., and then quenched and plasticized to obtain a fat and oil composition I having plasticity.
Among the fatty acid residues constituting the triglyceride, the oil composition I has 7% by mass of triglyceride having a maximum chain length difference of 4 or more, and a fatty acid residue having 14 or less carbon atoms and a fatty acid residue having 20 to 22 carbon atoms Containing 0% by mass of triglyceride having at least one each. Moreover, content of the transesterified oil and fat X was 0 mass%.

Comparative Example 3

An oil phase consisting of 66 parts by mass of transesterified fat and oil II, 4 parts by mass of transesterified fat and oil V, 30 parts by mass of rapeseed oil and 0.1 parts by mass of lecithin is heated and dissolved at 65 ° C. The oil composition J was obtained.
Among the fatty acid residues constituting the triglyceride, the oil composition J has 6% by mass of triglyceride having a maximum chain length difference of 4 or more, and a fatty acid residue having 14 or less carbon atoms and a fatty acid residue having 20 to 22 carbon atoms And 0.14% by mass of triglyceride having at least one each. Moreover, content of the transesterified oil and fat X was 4 mass%.

  A chocolate chip cookie and a chocolate coating cookie were manufactured using the obtained oil and fat compositions A to J.

<Manufacture of chocolate chip cookies>
35 parts by mass of a fat and oil composition (any of the above oil and fat compositions A to J) and 45 parts by mass of white sucrose adjusted to 15 ° C. and charged in a mixer bowl, set in a bench mixer and lightly mixed, then at high speed Creamed for 7 minutes. Next, 15 parts by mass of water was added over 30 seconds while mixing at low speed, and mixing was further performed for 1 minute. Furthermore, a mixture of 100 parts by mass of wheat flour mixed and sieved in advance and 1 part by mass of baking powder was added and mixed at a low speed for 1 minute. Finally, 60 parts by mass of chocolate chips were charged and mixed at low speed for 30 seconds. The chocolate chip-containing wire-cut cookie dough obtained here was wire-cut molded into a round shape having a thickness of 7 mm and a diameter of 48 mm. After baking the formed cookie dough in an oven (Fujisawa Co., Ltd.) for 13 minutes at 190 ° C., it was cooled at 25 ° C. for 40 minutes to obtain chocolate chip cookies A to J (alphabets correspond to the used oil and fat composition) .

<Manufacture of chocolate coating cookies>

45 parts by mass of a fat and oil composition (any of the above oil and fat compositions A to J) and 45 parts by mass of white sucrose adjusted to 15 ° C. and charged in a mixer bowl, set in a bench mixer and lightly mixed, then at high speed Creamed for 7 minutes. Next, 15 parts by mass of water was added over 30 seconds while mixing at low speed, and mixing was further performed for 1 minute. Furthermore, a mixture of 100 parts by mass of wheat flour mixed and sieved in advance and 1 part by mass of baking powder was added and mixed at low speed for 1 minute. The wire-cut cookie dough obtained here was wire-cut molded into a round shape having a thickness of 7 mm and a diameter of 48 mm. After baking the molded biscuit dough in an oven (made by Fujisawa) for 13 minutes at 190 ° C., it was cooled at 25 ° C. for 40 minutes to obtain wire cut cookies A to J (alphabets correspond to the used oil and fat composition) .
On the other hand, it is dissolved according to a conventional method with 44.6 parts by mass of sugar, 25 parts by mass of cacao mass, 30 parts by mass of cacao butter, and 0.4 parts by mass of lecithin according to a conventional method. Obtained.
Subsequently, the tempered chocolate was pasted on the wire cut cookies A to J in a triple amount to bond them to produce chocolate coated cookies A to J (alphabets correspond to the used oil and fat composition).

Storage stability test
The obtained chocolate chip cookies and chocolate coating cookies were kept at 25 ° C., and storage stability tests were conducted.
In the storage test, in the respective stages of storage at 25 ° C. after 14 days, 28 days, 60 days, 60 days, 120 days and 180 days, the whitening of the cookie part and the bloom of the chocolate part (chocolate chip part or chocolate coated part) are evaluated below. It was evaluated in four stages according to the criteria. The results are shown in [Table 1].
In addition, the texture of the cookie part was evaluated in four stages according to the following evaluation criteria only at the stage after 14 days. The results are shown in [Table 1].

Evaluation of chocolate chip cookie (whitening evaluation of cookie part)
:: no whitening 〇: slightly uneven color on the surface :: slightly whitened ×: whitened (broom evaluation of chocolate chip part)
:: No bloom ○: Somewhat dull △: Some bloom x: Some bloom (cookie squeeze)
:: very good ○: good :: somewhat bad mouth x: bad mouth bite

Evaluation of chocolate coating cookie (whitening evaluation of cookie part)
:: no whitening 〇: slightly uneven color on the surface :: slightly whitened ×: whitened (bloom evaluation of the coated chocolate part)
:: No bloom ○: Somewhat dull △: Some bloom x: Some bloom (cookie squeeze)
:: very good ○: good :: somewhat bad mouth x: bad mouth bite

Claims (3)

It is a fat and oil composition for composite confectionery containing 10 to 50% by mass based on oil of triglyceride having a maximum chain length difference of 4 or more among fatty acid residues constituting triglyceride.
The above triglyceride having a maximum chain length difference of 4 or more contains a triglyceride having at least one fatty acid residue having 14 or less carbon atoms and one fatty acid residue having 20 to 22 carbon atoms,
The content of the above-mentioned triglyceride having at least one each of a fatty acid residue having 14 or less carbon atoms and a fatty acid residue having 20 to 22 carbon atoms in the oil and fat composition for a composite confectionery composition is 0.5 to 1.9 based on oil content. % by mass it is,
The fatty acid residue having 14 or less carbon atoms contains 5 to 40 mass%, and the fatty acid residue having 16 to 18 carbon atoms contains 40 to 80 mass%, and further 20 to 20 carbon atoms per 1 mass part fatty acid residue having 14 or less carbon atoms A fat and oil composition for composite confectionery comprising a transesterified fat and oil obtained by subjecting a fat and oil composition having a content of a fatty acid residue of 22 to 0.05 to 0.5 parts by mass to random transesterification . Composite confectionery produced using the composite confectionery fat composition for according to claim 1 Symbol placement. Using the composite confectionery fat composition for according to claim 1 Symbol placement, bloom inhibiting a composite confectionery.