JP7309465B2 - Bean jam for baked confectionery - Google Patents

Description

TECHNICAL FIELD The present invention relates to a filling for baked confectionery and a method for producing baked confectionery using the filling for baked confectionery .

Until now, as a new jam whose hardness and viscosity can be adjusted just by adjusting the temperature, there has been a jam composition obtained by adding an emulsifier to oil, dissolving it in hot water, adding it to the jam, and stirring, mixing, and emulsifying it. had been developed (Patent Document 1).
However, no study has been made so far to improve the texture of baked confectionery obtained by baking confectionery dough sandwiched or wrapped with jam.

JP-A-62-259553

An object of the present invention is to provide a baked confectionery containing bean paste that can delay deterioration of texture over time during storage.

As a result of intensive studies to achieve the above problems, the present inventors found that by including a specific powdered oil and fat composition in bean paste , it is possible to delay the decrease in texture over time during storage. The discovery led to the present invention.

That is, the present invention includes the following aspects.
[1] Bean paste for baked confectionery containing bean paste and the following powdered fat composition.
Powdered fat composition: A powdered fat composition containing a fat component containing one or more XXX-type triglycerides having a fatty acid residue X with x carbon atoms at the 1- to 3-positions of glycerin, wherein the carbon number x is The powder is an integer selected from 16 to 22, the oil and fat component contains β-type oil, the particles of the powdered oil and fat composition are plate-shaped, and the average particle size of the powdered oil and fat composition is 50 μm or less. fat composition.
[2] The filling for baked confectionery according to [1], wherein the fat component is a β-type fat.
[3] The filling for baked confectionery according to [1] or [2], wherein the XXX-type triglyceride is contained in an amount of 50% by mass or more when the total mass of the fat and oil component is 100% by mass.
[4] The bean paste for baked confectionery according to any one of [1] to [3], wherein the carbon number x is an integer selected from 16 to 18.
[5] The filling for baked confectionery according to any one of [1] to [4], wherein the particles of the powdered oil and fat composition have an aspect ratio of 2.5 or more.
[6] The filling for baked confectionery according to any one of [1] to [5], wherein the powdered oil and fat composition has a loose bulk density of 0.05 to 0.4 g/cm ³ . .
[7] For baked confectionery according to any one of [1] to [6], wherein the content of the powdered oil and fat composition in the filling for baked confectionery is 0.5 to 5% by mass. Bean paste .
[8] The filling for baked confectionery according to any one of [1] to [7], wherein the baked confectionery is one selected from pies, biscuits and tarts.
[9] A baked confectionery obtained by baking a confectionery dough containing the filling for baked confectionery according to any one of [1] to [8] .
[10] A method for producing baked confectionery, comprising baking a confectionery dough containing bean paste and a bean paste for baked confectionery containing the following powdered oil and fat composition.
Powdered fat composition: A powdered fat composition containing a fat component containing one or more XXX-type triglycerides having a fatty acid residue X with x carbon atoms at the 1- to 3-positions of glycerin, wherein the carbon number x is The powder is an integer selected from 16 to 22, the oil and fat component contains β-type oil, the particles of the powdered oil and fat composition are plate-shaped, and the average particle size of the powdered oil and fat composition is 50 μm or less. fat composition.
[11] The method for producing baked confectionery according to [10] , wherein the confectionery dough also contains the powdered fat composition.
[12] The method for producing baked confectionery according to [10] or [11] , wherein the content of the powdered fat composition in the filling for baked confectionery is 0.5 to 5% by mass.
[13] The confectionery dough contains wheat flour, and the content of the powdered oil and fat composition in the confectionery dough is 0.5 to 5 parts by mass based on 100 parts by mass of wheat flour. [10] A method for producing a baked confectionery according to any one of [12] .

ADVANTAGE OF THE INVENTION According to the present invention, it is possible to provide a baked confectionery containing bean paste , which can delay deterioration of texture over time during storage.

It is the figure which showed typically the microscope photograph when the powdery fat composition was made to adhere to the core substance surface. In the figure, A is the core substance, B is the powdered fat composition, and the length of the line segment ab (length in the vertical direction from the adhesion surface of the particles adhered to the surface of the core substance) is the powdered fat composition. thickness value. 2 is a micrograph (100 times) of the powdered fat composition of Production Example 2 of the present invention. Fig. 3 is a micrograph (300x) of the powdered fat composition of Production Example 2 of the present invention. Microphotographs (1500×) of the powdered oil and fat composition of Production Example 2 of the present invention deposited on the surfaces of the glass beads show straight lines indicating the thickness of the particles (two locations). It is a photograph of the external appearance of the powdery fat composition (manufacturing example 4) before pulverization. It is an electron micrograph (200 times) of the powdery oil-and-fat composition (manufacturing example 4) before grinding. It is an electron micrograph (1) (1000 times) of the powdered fat composition (Production Example 4). It is an electron micrograph (2) (1000 times) of the powdered fat composition (Production Example 4). It is an electron micrograph (1) (100 times) of powdered fats and oils. It is an electron micrograph (2) (300 times) of powdered fats and oils.

The bean paste for baked confectionery of the present invention contains bean paste and the following powdered oil and fat composition .
Powdered oil and fat composition [A powdered oil and fat composition containing an oil and fat component containing one or more XXX triglycerides having a fatty acid residue X with x carbon atoms at the 1- to 3-positions of glycerin, wherein the carbon number x is The powder is an integer selected from 16 to 22, the oil and fat component contains β-type oil, the particles of the powdered oil and fat composition are plate-shaped, and the average particle size of the powdered oil and fat composition is 50 μm or less. Oil composition]
In the bean paste for baked confectionery of the present invention, the powdered fat composition is dispersed in the bean paste in the form of powder.

First, the powdered oil composition used in the present invention will be described.
The powdered oil-fat composition used in the present invention is a powdered oil-fat composition containing an oil-and-fat component containing one or more XXX-type triglycerides having a fatty acid residue X with x carbon atoms at the 1- to 3-positions of glycerin. The number of carbon atoms x is an integer selected from 16 to 22, the fat component contains a β-type fat, and the particles of the powdered fat composition have a plate-like shape.
The powdered fat composition described in International Publication No. 2017/051910 can be used for the powdered fat composition of the present invention.

The powdered fat composition used in the present invention will be described in detail below.
<Oil component>
The powdered fat composition of the present invention contains a fat component. The fat component contains at least type XXX triglycerides and optionally other triglycerides.
The fat component includes β-type fat. Here, β-type fats and oils are fats and oils that consist only of β-type crystals, which is one of the crystal polymorphs of fats and oils. Other crystalline polymorphic fats and oils include β′-type fat and α-type fat, and β′-type fat is fat composed only of β′-type crystals, which is one of the crystal polymorphs of fats and oils. The α-type fats and oils are fats and oils composed only of α-type crystals, which is one of the crystal polymorphs of fats and oils. Some fat crystals have the same composition but different sublattice structures (crystal structures), which are called polymorphs. Typically, there are hexagonal, orthorhombic, and triclinic parallel types, which are called α-type, β'-type, and β-type, respectively. In addition, the melting point of each polymorph increases in the order of α, β', and β, and the melting point of each polymorph varies depending on the type of fatty acid residue X having x carbon atoms. The melting point (° C.) of each polymorph is shown for palmitin, tristearin, triarachidin and tribehenin. Table 1 was created based on Nissim Garti et al., "Crystallization and Polymorphism of Fats and Fatty Acids", Marcel Dekker Inc., 1988, pp.32-33. In creating Table 1, the melting point temperature (°C) was rounded off to the first decimal place. Moreover, if the composition of the fat and the melting point of each polymorph thereof are known, it is possible to detect at least whether or not the β-type fat is present in the fat.

A common technique for identifying these polymorphs is X-ray diffraction, where the diffraction conditions are given by the Bragg equation below.
2d sin θ = nλ (n = 1, 2, 3...)
A diffraction peak appears at a position that satisfies this formula. Here, d is the lattice constant, θ is the diffraction (incidence) angle, λ is the X-ray wavelength, and n is a natural number. The 2θ=16-27° of the diffraction peaks corresponding to the minor facet spacing provides information on the lateral packing (sublattice) in the crystal, allowing identification of polymorphs. In particular, in the case of triacylglycerol, β-type characteristic peaks are observed at 2θ=19, 23, 24° (around 4.6 Å, around 3.9 Å, around 3.8 Å), and α at around 21° (4.2 Å). A characteristic peak of the mold appears. The X-ray diffraction measurement is performed using, for example, an X-ray diffractometer maintained at 20° C. (Rigaku Co., Ltd., sample horizontal X-ray diffractometer UItimaIV). CuKα rays (1.54 Å) are most often used as the X-ray source.

Furthermore, the crystal polymorphism of the fats and oils can also be predicted by differential scanning calorimetry (DSC method). For example, the prediction of β-type fats and oils is based on a DSC curve obtained by heating up to 100 ° C. at a heating rate of 10 ° C./min with a differential scanning calorimeter (manufactured by SII Nanotechnology Co., Ltd., product number BSC6220). This is done by predicting the crystal structure of fats and oils.

Here, the fat component contains β-type fat, or contains β-type fat as a main component (more than 50% by mass). In a more preferred embodiment, the fat component consists of β-type fat, and in a particularly preferred embodiment, the fat component consists solely of β-type fat. The case where all of the fat components are β-type fats and oils means the case where α-type fats and/or β′-type fats and oils are not detected by differential scanning calorimetry. In another preferred embodiment, the fat component (or the powdery fat composition containing the fat component) has a diffraction peak near 4.5 to 4.7 Å, preferably near 4.6 Å in X-ray diffraction measurement. , The α-type fat and / or β'-type fat in Table 1 does not have a short plane spacing X-ray diffraction peak, especially when it does not have a diffraction peak near 4.2 Å. It can be determined that all of them are β-type fats and oils. As a further aspect of the present invention, it is preferable that all of the above fat components are β-type fats and oils, but other α-type fats and β′-type fats may also be included. Here, the oil and fat component in the present invention "contains β-type oil" and the index of the relative amount of β-type oil with respect to α-type oil + β-type oil is the characteristic peak of β-type among the X-ray diffraction peaks and the characteristic peak of α-type: [intensity of characteristic peak of β-type/(intensity of characteristic peak of α-type+intensity of characteristic peak of β-type)] (hereinafter also referred to as peak intensity ratio). ). Specifically, based on the findings of the X-ray diffraction measurement described above, the peak intensity of 2θ = 19 ° (4.6 Å), which is a characteristic peak of the β type, and the peak intensity of 2θ = 21, which is a characteristic peak of the α type. ° (4.2 Å) peak intensity ratio: 19 ° / (19 ° + 21 °) [4.6 Å / (4.6 Å + 4.2 Å)] of the β-type fat of the above fat component It can be understood that "β-type fat is included" as an index representing the abundance. In the present invention, it is preferable that all the fat components are β-type fats (that is, peak intensity ratio=1). It is suitably 5 or more, more preferably 0.6 or more, still more preferably 0.7 or more, particularly preferably 0.75 or more, and most preferably 0.8 or more. If the peak intensity is 0.4 or more, it can be considered that the main component of the β-type fat is more than 50% by mass. The upper limit of the peak intensity ratio is preferably 1, but 0.99 or less, 0.98 or less, 0.95 or less, 0.93 or less, 0.90 or less, 0.85 or less, 0.80 or less etc. is acceptable. The peak intensity ratio can be either or any combination of the above lower limit and upper limit.

<XXX type triglyceride>
The oil-and-fat component of the present invention contains one or more XXX-type triglycerides having a fatty acid residue X with x carbon atoms at the 1-3 positions of glycerin. The XXX-type triglyceride is a triglyceride having fatty acid residues X with x carbon atoms at positions 1 to 3 of glycerol, and each fatty acid residue X is the same. Here, the carbon number x is an integer selected from 16 to 22, preferably an integer selected from 16 to 20, more preferably an integer selected from 16 to 18, and still more preferably 18.
Fatty acid residue X may be a saturated or unsaturated fatty acid residue. Examples of specific fatty acid residues X include, but are not limited to, palmitic acid, stearic acid, arachidic acid, behenic acid, and the like. More preferred fatty acids are palmitic acid, stearic acid, arachidic acid and behenic acid, still more preferred are palmitic acid, stearic acid and arachidic acid, and still more preferred are palmitic acid and stearic acid.
The content of the XXX-type triglyceride is, for example, 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, further preferably 80% by mass, when the total mass of the oil and fat component is 100% by mass. The lower limit is 100% by mass or more, and the upper limit is, for example, 100% by mass or less, preferably 99% by mass or less, and more preferably 95% by mass or less. One type or two or more types of XXX triglycerides can be used, preferably one type or two types, more preferably one type. When there are two or more types of XXX triglycerides, the total value is the content of XXX triglycerides.

<Other triglycerides>
The oil and fat component of the present invention may contain triglycerides other than the XXX triglycerides as long as the effects of the present invention are not impaired. Other triglycerides may be multiple types of triglycerides, and may be synthetic oils or natural oils. Synthetic fats and oils include glyceryl tricaprylate, glyceryl tricaprate, and the like. Examples of natural fats and oils include cocoa butter, sunflower oil, rapeseed oil, soybean oil, cottonseed oil and the like. When the total triglyceride in the oil and fat component of the present invention is 100% by mass, other triglycerides may be contained in an amount of 1% by mass or more, for example, about 5 to 50% by mass. The content of other triglycerides is, for example, 0 to 30% by mass, preferably 0 to 18% by mass, more preferably 0 to 15% by mass, still more preferably 0 to 8% by mass.

<Other ingredients>
The powdered oil and fat composition of the present invention may optionally contain other ingredients such as an emulsifier, flavor, colorant, skim milk powder, whole milk powder, cocoa powder, sugar, dextrin, etc. in addition to the oil and fat components such as the triglycerides. good. The amount of these other components can be any amount as long as it does not impair the effects of the present invention. is 0 to 65% by mass, more preferably 0 to 30% by mass.
However, it is preferable that the preferred powdered fat composition of the present invention consists essentially of the above fat component, and that the fat component consists essentially of triglycerides. In addition, "substantially" means that the component other than the fat component contained in the powdered fat composition or the component other than the triglyceride contained in the fat component is the powdered fat composition or the fat component is 100% by mass. , for example, 0 to 15% by mass, preferably 0 to 10% by mass, more preferably 0 to 5% by mass.

<Characteristics of powdered oil composition>
The powdered fat composition of the present invention is a powdery solid at room temperature (20°C).
The powdered oil and fat composition of the present invention usually has plate-like particles. It has a diameter (effective diameter).
The average particle diameter (effective diameter) in the present invention is measured by wet measurement based on a laser diffraction scattering method (ISO133201, ISO9276-1) with a particle size distribution analyzer (for example, manufactured by Nikkiso Co., Ltd., device name: Microtrac MT3300ExII). (d50: the measured value of the particle size at 50% of the integrated value in the particle size distribution).
The effective diameter means a spherical particle size when the measured diffraction pattern of the crystal to be measured matches the theoretical diffraction pattern obtained by assuming a spherical shape. In this way, in the case of the laser diffraction scattering method, the effective diameter is calculated by matching the theoretical diffraction pattern obtained by assuming a spherical shape with the actually measured diffraction pattern. Even a spherical shape can be measured by the same principle.

The characteristics of the powdered fat composition of the present invention can also be expressed using the aspect ratio of its particles.
The aspect ratio in the present invention is a value obtained by dividing the major axis of the particle by the thickness [= major axis/thickness].
When the particles are perfectly spherical, the aspect ratio value is 1 [=1/1], and the aspect ratio value increases as the degree of flatness of the particles increases (thickness decreases).
The aspect ratio of particles can be measured, for example, by the following methods (a) and (b).
(a) When the length and thickness of each particle can be measured from the electron micrograph of the particle The aspect ratio of each particle is determined, and the average value is taken as the aspect ratio of the particle.
For example, this measurement method can be used when the particles are spherical.
(b) When the length or thickness of each particle cannot be measured from the electron micrograph of the particle. For particles, the longest diameter can be measured, but the thickness is often invisible in the photograph and difficult to measure directly from the photograph.
In such a case, attach the particles to the surface of a core substance such as glass beads, take an electron micrograph, and measure the vertical length from the attachment surface of the particles attached to the surface of the core substance as the particle thickness. Measure and use this value as the thickness.
To explain this with the schematic diagram of FIG. 1, A in FIG. 1 is the core substance, B is the particle for measuring the aspect ratio, and the length of the line segment ab ) is the thickness value of this grain.
Moreover, the average particle size (d50) measured by wet measurement based on the above-mentioned laser diffraction scattering method is used as the major axis value.
The aspect ratio [=long diameter/thickness] can be obtained from the values of the long diameter and thickness of the particles thus measured.

The aspect ratio of the particles of the powdered oil and fat composition of the present invention is preferably 2.5 or more, more preferably 2.5 to 100, still more preferably 3 to 50, still more preferably 3 to 20, particularly preferably 3 to 15.

The characteristics of the powdered fat composition of the present invention can also be expressed using loose bulk density.
The loose bulk density in the present invention is the packing density in a state where the powder is naturally dropped.
The loose bulk density (g/cm ³ ) can be measured with a powder tester (model PT-X) manufactured by Hosokawa Micron Corporation.
Specifically, a powder tester is charged with a sample, the upper chute charged with the sample is vibrated, and the sample is naturally dropped into a lower measuring cup. Scrape off the swelling sample from the measurement cup, weigh the mass (Ag) of the sample for the internal volume (100 cm ³ ) of the receiver, and obtain the loosened bulk density from the following formula.
Loose bulk density (g/cm ³ ) = A (g)/100 (cm ³ )

The loose bulk density of the powdery fat composition of the present invention is preferably 0.05 to 0.4 g/cm 3 , more preferably 0.1 to 0.4 g/cm ³ , when it consists essentially of fat and oil components, for example. cm ³ , and even more preferably 0.1 to 0.3 g/cm ³ .

Next, the method for producing the powdered fat composition used in the present invention will be explained.
The powdered fat composition of the present invention can be produced by the method for producing a powdered fat composition described in International Publication No. 2017/051910.
The powdered oil-fat composition of the present invention melts an oil-fat composition raw material containing one or more XXX-type triglycerides having a fatty acid residue X with x carbon atoms at the 1- to 3-positions of glycerin, and cools it to a specific cooling temperature. By holding and cooling and solidifying, a powdery oil composition (powder oil composition) can be obtained without special processing means such as spraying or mechanical pulverization with a pulverizer such as a mill. More specifically, (a) an oil and fat composition raw material containing the above XXX triglyceride is prepared, optionally in step (b), the oil and fat composition raw material obtained in step (a) is heated, and the oil and fat composition is The triglyceride contained in the raw material is dissolved to obtain the melted oil and fat composition raw material, and (d) the oil and fat composition raw material is cooled and solidified to contain β-type oil and the particle shape is plate. A powdered fat composition is obtained. The powdered fat composition can also be produced by applying known pulverization means such as a hammer mill and a cutter mill to the solid matter obtained after cooling.

The cooling in the step (d) is performed, for example, by cooling the melted oil-fat composition raw material to a temperature lower than the melting point of the β-type fat of the oil-fat component contained in the oil-fat composition raw material, and using the following formula:
Cooling temperature (°C) = carbon number x x 6.6 - 68
is performed at a temperature equal to or higher than the cooling temperature obtained from By cooling in such a temperature range, the β-type fat can be efficiently produced and fine crystals can be formed, so that the powdery fat composition can be easily obtained. The above-mentioned "fine" means that the primary particles (crystals with the smallest size) are, for example, 20 μm or less, preferably 15 μm or less, more preferably 10 μm. In addition, unless it is cooled in such a temperature range, the β-type fat is not produced, and a solid matter having voids with a larger volume than the raw material of the fat composition may not be produced. Furthermore, in the present invention, by cooling in such a temperature range, the β-type fat is generated in a standing state, and the particles of the powdered fat composition are formed into a plate-like shape. It is useful for specifying the powdered fat composition of the present invention.

In more detail, the method for producing the powdered fat composition will be described.
The powdered fat composition of the present invention is prepared by the following steps,
(a) a step of preparing an oil and fat composition raw material containing XXX-type triglycerides;
(b) optionally heating the oil and fat composition raw material obtained in step (a) to dissolve triglycerides contained in the oil and fat composition raw material to obtain the molten oil and fat composition raw material;
(d) a step of cooling and solidifying the oil and fat composition raw material to obtain a powdery oil and fat composition containing a β-type oil and having a plate-like particle shape;
It can be manufactured by a method comprising
Also, between the above steps (b) and (d), an optional step for promoting powder formation as step (c), such as (c1) seeding step, (c2) tempering step, and/or (c3) A pre-cooling step may be included. Furthermore, the powdery fat composition obtained in the step (d) is obtained by the step (e) of pulverizing the solid obtained after cooling in the step (d) to obtain a powdery fat composition. good. The steps (a) to (e) will be described below.

(a) Raw material preparation step The oil and fat composition raw material containing XXX triglycerides prepared in step (a) is one or more XXX triglycerides having a fatty acid residue X with x carbon atoms at the 1- to 3-positions of glycerin. XXX-type triglycerides containing or can be easily obtained from the market. Here, the XXX-type triglyceride specified by the carbon number x and the fatty acid residue X is the same as that of the finally obtained fat and oil component except for the crystal polymorphism. The raw material may contain β-type fat, for example, the content of β-type fat may be 0.1% by mass or less, 0.05% by mass or less, or 0.01% by mass or less. . However, since the β-type fat disappears when the raw material is melted by heating or the like, the raw material may be a raw material in a molten state. For example, when the raw material is in a molten state, substantially not containing β-type fat means that not only XXX-type triglycerides but also substantially all fat components are not β-type fats. The presence of the type fat can be confirmed by the above-mentioned X-ray diffraction measurement, the diffraction peak attributed to the β type fat, and the confirmation of the β type fat by differential scanning calorimetry. The abundance of β-type fat in the case of “substantially free of β-type fat” is the intensity ratio between the characteristic peak of β-type and the characteristic peak of α-type among the X-ray diffraction peaks [characteristic of β-type can be estimated from the intensity of the characteristic peak/(intensity of characteristic peak of α-type+intensity of characteristic peak of β-type)] (peak intensity ratio). The peak intensity ratio of the raw material for the oil and fat composition is, for example, 0.2 or less, preferably 0.15 or less, and more preferably 0.10 or less. The oil and fat composition raw material may contain one or more XXX triglycerides as described above, preferably one or two, more preferably one.
Specifically, for example, the XXX triglyceride can be produced by direct synthesis using a fatty acid or fatty acid derivative and glycerin. Methods for directly synthesizing XXX-type triglycerides include (i) a method of directly esterifying a fatty acid having X carbon atoms and glycerin (direct ester synthesis), and (ii) a method in which the carboxyl group of fatty acid X having x carbon atoms is an alkoxyl group. (e.g., fatty acid methyl and fatty acid ethyl) combined with glycerin under basic or acidic catalytic conditions (transesterification synthesis using fatty acid alkyl), (iii) fatty acid having carbon number x A method of reacting a fatty acid halide in which the hydroxyl group of the carboxyl group of X is substituted with halogen (eg, fatty acid chloride and fatty acid bromide) with glycerin in the presence of a basic catalyst (acid halide synthesis) can be mentioned.
XXX-type triglycerides can be produced by any of the above-described methods (i) to (iii), but from the viewpoint of ease of production, (i) direct ester synthesis or (ii) transesterification synthesis using a fatty acid alkyl is preferred. Preferably, (i) direct ester synthesis is more preferred.

To produce XXX-type triglycerides by (i) direct ester synthesis, from the viewpoint of production efficiency, it is preferable to use 3 to 5 mol of fatty acid X or fatty acid Y per 1 mol of glycerin, and 3 to 4 mol is used. is more preferable.
The reaction temperature in (i) direct ester synthesis of XXX-type triglycerides may be any temperature at which the water produced by the esterification reaction can be removed out of the system. More preferably, 180° C. to 250° C. is even more preferable. By carrying out the reaction at 180 to 250° C., XXX triglycerides can be produced particularly efficiently.

In the (i) direct ester synthesis of XXX-type triglycerides, a catalyst that accelerates the esterification reaction may be used. Examples of the catalyst include acid catalysts and alkoxides of alkaline earth metals. The amount of the catalyst used is preferably about 0.001 to 1% by mass with respect to the total mass of the reaction raw materials.
In (i) direct ester synthesis of XXX-type triglycerides, after the reaction, the catalyst and unreacted raw materials are removed by performing known purification treatments such as washing with water, alkaline deacidification and/or deacidification under reduced pressure, and adsorption treatment. can do. Furthermore, the resulting reaction product can be further purified by subjecting it to decolorization/deodorization treatment.

The amount of XXX triglycerides contained in the raw material of the oil and fat composition is, for example, 100 to 50% by mass, preferably 95 to 55% by mass, when the total mass of all triglycerides contained in the raw material is 100% by mass. , more preferably 90 to 60% by mass. More preferably, it is 85 to 65% by mass.

<Other triglycerides>
Other triglycerides used as raw materials for the fat and oil composition containing XXX triglycerides may include various triglycerides in addition to the above XXX triglycerides as long as the effects of the present invention are not impaired. Other triglycerides include, for example, X2Y-type triglyceride in which one of the fatty acid residues X of the XXX-type triglyceride is substituted with fatty acid residue Y, and two of the fatty acid residues X in the XXX-type triglyceride are substituted with fatty acid residue Y. XY2-type triglycerides and the like can be mentioned.
The amount of the above other triglycerides is, for example, 0 to 100% by mass, preferably 0 to 70% by mass, more preferably 1 to 40% by mass, when the total mass of XXX type triglycerides is 100% by mass.

As the raw material for the oil and fat composition of the present invention, instead of directly synthesizing the XXX-type triglyceride, a naturally-derived triglyceride composition that has undergone hydrogenation, transesterification, or fractionation may be used. Examples of naturally derived triglyceride compositions include rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, safflower oil, palm stearin and mixtures thereof. In particular, hydrogenated oils, partially hydrogenated oils, and extremely hydrogenated oils of these naturally-derived triglyceride compositions are preferred. More preferred are hard palm stearin, high oleic sunflower oil, extremely hardened oil, rapeseed extremely hardened oil, and soybean extremely hardened oil.

Furthermore, as the raw material for the oil and fat composition of the present invention, commercially available triglyceride compositions or synthetic oils and fats can be mentioned. For example, triglyceride compositions include hard palm stearin (manufactured by Nisshin Oillio Group, Ltd.), highly hydrogenated rapeseed oil (manufactured by Yokozeki Oil Industry Co., Ltd.), and highly hydrogenated soybean oil (manufactured by Yokozeki Oil Industry Co., Ltd.). can. In addition, as synthetic fats and oils, tripalmitin (manufactured by Tokyo Chemical Industry Co., Ltd.), tristearin (manufactured by Sigma-Aldrich Co., Ltd.), tristearin (manufactured by Tokyo Chemical Industry Co., Ltd.), triarachidin (manufactured by Tokyo Chemical Industry Co., Ltd.), tribehenin (manufactured by Tokyo Chemical Industry Co., Ltd.) Kogyo Co., Ltd.) can be mentioned.
In addition, extremely hydrogenated palm oil has a low content of XXX-type triglycerides, so it can be used as a diluent component for triglycerides.

<Other ingredients>
In addition to the triglycerides, the raw material for the oil and fat composition may optionally contain other components such as partial glycerides, fatty acids, antioxidants, emulsifiers, and solvents such as water. The amount of these other components can be any amount as long as it does not impair the effects of the present invention. 0 to 2% by mass, more preferably 0 to 1% by mass.

When a plurality of components are contained in the raw material for the oil and fat composition, they may be mixed arbitrarily. Mixing may be performed by any known mixing method as long as a homogeneous reaction substrate can be obtained.
The said mixing may be mixed under a heating as needed. Heating is preferably carried out at the same temperature as the heating temperature in step (b) described later, for example, 50 to 120°C, preferably 60 to 100°C, more preferably 70 to 90°C, and still more preferably 80°C. will be

(b) a step of obtaining the melted oil and fat composition, if the oil and fat composition raw material prepared in the step (a) is in a melted state at the time of preparation, it is heated before the step (d); However, if it is not in a molten state at the time of preparation, it is optionally heated to melt the triglycerides contained in the oil and fat composition raw material to obtain a molten oil and fat composition raw material.
Here, the heating of the oil and fat composition raw material is performed at a temperature higher than the melting point of the triglyceride contained in the oil and fat composition raw material, particularly at a temperature at which XXX type triglyceride can be melted, for example, 70 to 200 ° C., preferably 75 to 150 ° C. , more preferably 80 to 100°C. Further, it is suitable to continue heating, for example, for 0.1 to 3 hours, preferably 0.3 to 2 hours, more preferably 0.5 to 1 hour.

(d) Step of cooling the melted fat composition to obtain a powdery fat composition The melted fat composition raw material prepared in the above step (a) or (b) is further cooled and solidified to obtain a β-type. A powdery fat composition containing fat and having a plate-like particle shape is formed.
Here, in order to "cool and solidify the melted oil-fat composition raw material", the melted oil-fat composition raw material is used as the upper limit of the cooling temperature. It is necessary to keep the temperature below the melting point of "A temperature lower than the melting point of the β-type fat of the fat component contained in the raw material of the oil-fat composition" means, for example, in the case of an XXX-type triglyceride having three stearic acid residues having 18 carbon atoms, the melting point of the β-type fat is Since it is 74° C. (Table 1), the temperature is 1 to 30° C. lower than the melting point (ie 44 to 73° C.), preferably 1 to 20° C. lower than the melting point (ie 54 to 73° C.), more preferably the 1 to 15°C below the melting point (ie 59 to 73°C), particularly preferably 1°C, 2°C, 3°C, 4°C, 5°C, 6°C, 7°C, 8°C, 9°C or 10°C below temperature.
More preferably, in order to obtain the β-type fat, it is appropriate to keep the lower limit of the cooling temperature above the cooling temperature obtained from the following formula.
Cooling temperature (°C) = carbon number x x 6.6 - 68
(Wherein, the carbon number x is the carbon number x of the XXX-type triglyceride contained in the oil and fat composition raw material)
The reason why the cooling temperature is set at or above such a temperature is that in order to obtain a β-type fat containing XXX-type triglycerides, the cooling temperature is set at the time of crystallization of the fat. This is because it is necessary to set the temperature at which crystallization does not occur. Since the cooling temperature mainly depends on the molecular size of the XXX-type triglyceride, it can be understood that there is a certain correlation between the carbon number x and the optimum lower limit of the cooling temperature.
For example, when the XXX triglyceride contained in the oil and fat composition raw material is an XXX triglyceride having three stearic acid residues with 18 carbon atoms, the lower limit of the cooling temperature is 50.8° C. or higher. Therefore, in the case of XXX-type triglycerides having three stearic acid residues with 18 carbon atoms, the temperature for "cooling and solidifying the melted oil and fat composition raw material" is more preferably 50.8 ° C. or higher and 72 ° C. or lower. Become.
Moreover, when the XXX triglyceride is a mixture of two or more kinds, the lower limit can be determined according to the cooling temperature of the one with the smaller carbon number x. For example, the XXX triglyceride contained in the oil and fat composition raw material is a mixture of XXX triglyceride having three palmitic acid residues having 16 carbon atoms and XXX triglyceride having three stearic acid residues having 18 carbon atoms. , the lower limit of the cooling temperature is 37.6° C. or higher in accordance with the smaller carbon number of 16.

In another aspect, the lower limit of the cooling temperature is suitably a temperature equal to or higher than the melting point of the α-type fat corresponding to the β-type fat of the oil-and-fat composition raw material containing the XXX-type triglyceride. For example, when the XXX-type triglyceride contained in the oil and fat composition raw material is an XXX-type triglyceride having three stearic acid residues having 18 carbon atoms, the α-type fat of the XXX-type triglyceride having three stearic acid residues Since the melting point of is 55°C (Table 1), the temperature for "cooling and solidifying the molten fat composition raw material" is preferably 55°C or higher and 72°C or lower.

As yet another aspect, the cooling of the oil and fat composition raw material in a molten state is such that when x is 16, the final temperature is preferably 36 to 66 ° C., more preferably 44 to 64 ° C., still more preferably 52 to 64 ° C. 62° C., and when x is 17 or 18, preferably 50 to 72° C., more preferably 54 to 70° C., still more preferably 58 to 68° C., and when x is 19 or 20, preferably 62 to 80°C, more preferably 66 to 78°C, more preferably 70 to 77°C, and when x is 21 or 22, preferably 66 to 84°C, more preferably 70 to 82°C, still more preferably It is 74-80°C. At the above final temperature, for example, preferably 2 hours or more, more preferably 4 hours or more, still more preferably 6 hours or more, preferably 2 days or less, more preferably 24 hours or less, still more preferably 12 hours or less, It is appropriate to let it stand still.

(c) powder formation promotion step Furthermore, before step (d), between the above steps (a) or (b) and (d), (c) as an optional step for promoting powder formation, the step ( The molten fat composition raw material used in d) may be subjected to seeding method (c1), tempering method (c2) and/or pre-cooling method (c3). Any of these optional steps (c1) to (c3) may be performed alone, or a plurality of steps may be combined. Here, between step (a) or (b) and step (d) means during step (a) or (b), after step (a) or (b) and in step (d) It is meant to include before and during step (d).
The seeding method (c1) and the tempering method (c2) are used in the production of the powdered oil and fat composition of the present invention, in order to more reliably powder the oil and fat composition raw material in a molten state, before cooling to the final temperature. Secondly, it is a method for promoting powder production in which the raw material of the oil and fat composition in a molten state is treated. Here, the seeding method (c1) is a method for promoting powderization by adding a small amount of a component that will become the nucleus (seed) of the powder when cooling the oil-fat composition raw material in a molten state. Specifically, for example, XXX-type triglyceride having the same number of carbon atoms as XXX-type triglyceride in the oil-and-fat composition raw material is added to the molten oil-and-fat composition raw material obtained in the step (b), preferably 80% by mass or more. , more preferably 90% by mass or more, is prepared as a core (seed) component. When the fat composition raw material in the melted state is cooled, the temperature of the fat composition raw material reaches, for example, the final cooling temperature ± 0 to +10 ° C., preferably +5 to +10 ° C. At that time, 0.1 to 1 part by mass, preferably 0.2 to 0.8 parts by mass is added to 100 parts by mass of the oil and fat composition raw material in the molten state, thereby powdering the oil and fat composition. It is a way to promote.
In addition, the tempering method (c2) is a temperature lower than the cooling temperature in step (d), for example, 5 to 20 ° C., once before standing at the final cooling temperature in cooling the oil and fat composition raw material in a molten state. Cooling to a low temperature, preferably 7 to 15°C lower temperature, more preferably about 10°C lower temperature, preferably about 10 to 120 minutes, more preferably about 30 to 90 minutes, promotes pulverization of the oil and fat composition. It is a way to
Furthermore, the pre-cooling method (c3) includes the XXX-type triglyceride before cooling the melted oil-fat composition raw material obtained in the step (a) or (b) in the step (d). A method of cooling once at a temperature between the temperature when the oil and fat composition raw material is prepared and the cooling temperature when the oil and fat composition raw material is cooled, in other words, from the temperature of the molten state in step (a) or (b) It is a method of once pre-cooling at a temperature higher than the cooling temperature in step (d). (c3) After the pre-cooling method, cooling is performed at the cooling temperature for cooling the oil and fat composition raw material in step (d). The temperature higher than the cooling temperature in step (d) is, for example, a temperature higher than the cooling temperature in step (d) by 2 to 40°C, preferably 3 to 30°C, more preferably 4 to 30°C, More preferably, the temperature may be about 5 to 10°C higher. As the pre-cooling temperature is set lower, the main cooling time at the cooling temperature in step (d) can be shortened. That is, unlike the seeding method and the tempering method, the pre-cooling method is a method capable of promoting powderization of the oil-fat composition simply by lowering the cooling temperature in stages, and is highly advantageous in industrial production.

(e) Step of pulverizing solids In the step of obtaining a powdered oil composition by cooling in the above step (d), the step (e) of pulverizing the obtained solids may be incorporated after cooling.
To explain in detail, first, the above-described oil and fat composition raw material is melted to obtain a molten oil and fat composition, and then cooled to form a solid matter having voids and having a volume larger than that of the molten oil and fat composition raw material. . The oil-and-fat composition that has become a solid matter having voids can be pulverized by applying a light impact, and the solid matter is easily disintegrated into powder.
Here, the means for applying a light impact is not particularly specified, but it is simple and preferable to apply a light vibration (shock) by shaking, sieving, or the like to pulverize (loosen) the material.
The solid matter may be pulverized by a known pulverizing means. Examples of such pulverizing means include a hammer mill, a cutter mill, and the like.
Thus, a powdered fat composition can be produced.

Next, the bean paste used in the present invention will be described.
Bean jam can use a commercial item.

Next, the bean paste for baked confectionery will be described.
The bean paste for baked confectionery of the present invention contains the powdered oil and fat composition described above and bean paste , and is used for baked confectioneries.
Baked confectionery is confectionery made by baking confectionery dough made of flour or the like. Examples of baked confectionery include pies, biscuits, and tarts.

The filling for baked confectionery of the present invention can contain various additives and foodstuffs commonly used in foods.
Additives include seasoning food materials, sweeteners, emulsifiers, thickeners, starches, modified starches, dextrin, antioxidants, coloring agents, flavoring agents, and the like.
Specific examples of these various additives will be explained. Seasoning food materials include matcha powder, matcha extract, cocoa powder, cocoa extract, coffee powder, coffee extract, whole milk powder, skimmed milk powder, fruit juice powder, and the like. is mentioned.
Sweeteners include sugar, powdered sugar, maple sugar, brown sugar, honey, maple syrup, and high-intensity sweeteners (neotame, acesulfame potassium, sucralose, aspartame, etc.).
Examples of emulsifiers include glycerin fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and the like, and one or more of these can be used.
Examples of thickening agents include xanthan gum, carrageenan, guar gum, gellan gum, gum arabic, gum tragacanth, karaya gum, pectin, pullulan, alginic acid and salts thereof, gelatin, etc. One or more of these may be used. can be done.
Also, vanilla, vanilla paste, vanilla essence, oil-soluble flavors, water-soluble flavors and the like can be used as flavoring agents.

The content of the powdered fat composition in the filling for baked confectionery is preferably 0.5 to 5% by mass, more preferably 0.5 to 3% by mass, and 0.5 to 1% by mass. is more preferred.
In addition, the content of bean paste in the bean paste for baked confectionery is preferably 95 to 99.5% by mass, more preferably 97 to 99.5% by mass, and 99 to 99.5% by mass. is more preferred.
This is because when the powdered fat composition and the bean paste are in such a range, the deterioration of the texture of the baked confectionery over time can be delayed while maintaining the original flavor and texture of the bean paste.

Moreover, when the various additives described above are added to the bean jam for baked confectionery, the following contents are preferable for the contents of each component in the bean jam for baked confectionery .
The content of the powdered fat composition in the filling for baked confectionery is preferably 0.5 to 5% by mass, more preferably 0.5 to 3% by mass, and 0.5 to 1% by mass. is more preferred.
The content of bean paste in the bean paste for baked confectionery is preferably 80 to 99% by mass, more preferably 85 to 99% by mass, even more preferably 90 to 99% by mass.
The content of various additives in the bean paste for baked confectionery is preferably 0.1 to 15% by mass, more preferably 0.1 to 10% by mass, and 0.1 to 8% by mass. It is even more preferable to have
This is because when the content of the powdered oil and fat composition, bean paste , and various additives is in such a range, it is possible to delay the deterioration of the texture of the baked confectionery over time while maintaining the original flavor and texture of the bean paste. .

Next, a method for producing bean paste for baked confectionery will be described.
The bean paste for baked confectionery of the present invention can be produced by mixing the powdered fat composition described above and the bean paste described above.
Moreover, when the various additives described above are added, the bean paste for baked confectionery can be produced by mixing the various additives together.
In addition, by adding the various additives described above to commercially available bean paste , bean paste with a different flavor and taste from the commercially available bean paste can be produced, and the powdered oil and fat composition can be mixed with the bean paste for production.
Furthermore, the bean jam for baked confectionery can be produced using the bean paste prepared in advance, but the bean jam for baked confectionery can also be produced by mixing the raw materials of the bean jam and the powdered oil composition.
Mixing can be performed using a spatula, spatula, whipper, stirrer, or the like.
Mixing can also be carried out by heating, but the heating needs to be carried out at a temperature at which the powdered fat composition does not melt.
The temperature during mixing is preferably 50°C or less, more preferably 20 to 50°C, and more preferably 10 to 40°C.
The mixing time is preferably 30 seconds to 15 minutes, more preferably 1 to 10 minutes, even more preferably 1 to 5 minutes.
The filling for baked confectionery is preferably produced so that the contents of the powdered oil-fat composition and the filling in the filling for baked confectionery are as described above.

Next, baked confectionery containing the filling for baked confectionery of the present invention will be described.
The baked confectionery containing the bean paste for baked confectionery of the present invention is a confectionery obtained by baking the confectionery dough containing the above-described bean jam for baked confectionery. Examples of baked goods include pies wrapped or sandwiched with bean paste , biscuits with bean paste sandwiched between them, and tarts filled with bean paste in a mold on which confectionery dough such as cookie dough is spread.

Next, a method for producing baked confectionery using the filling for baked confectionery of the present invention will be described.
The baked confectionery of the present invention can be produced by a known method for producing baked confectioneries, except that the above-described filling for baked confectionery of the present invention is used as a raw material.
As a method for producing baked confectionery, for example, the bean paste for baked confectionery of the present invention is wrapped in confectionery dough, sandwiched between confectionery doughs, or filled in a mold lined with confectionery dough such as cookie dough, and then baked in an oven or the like. A production method of firing can be mentioned.

Furthermore, the confectionery dough may contain the powdered fat composition described above. The powdered fat composition contained in the confectionery dough before baking is dispersed in the confectionery dough in the form of powder.
This is because, by including the powdered oil and fat composition not only in the filling for baked confectionery but also in the confectionery dough, it is possible to further delay deterioration of the texture of the baked confectionery over time during storage.
The content of the powdered oil and fat composition in the confectionery dough is preferably 0.5 to 5 parts by mass, more preferably 1 to 3 parts by mass, more preferably 1 to 2.5 parts by mass based on 100 parts by mass of wheat flour. is more preferable.
In addition, the amount of bean paste for confectionery to the confectionery dough is not particularly limited, as long as the amount of bean paste for baked confectionery can be wrapped, sandwiched, or filled in the confectionery dough.

EXAMPLES Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to these. again. In the following, "%" indicates % by mass, and "parts" indicates parts by mass unless otherwise specified.
Further, Examples 1 to 4 described below are referred to as Reference Examples 1 to 4, Example 6 is referred to as Reference Example 6, Production Examples 1 to 14 are referred to as Production Reference Examples 1 to 14, and Production Example 17 is referred to as Production Reference. Take example 17.
[Analysis method]
・ Triglyceride composition gas chromatography analysis conditions DB1-ht (0.32 mm × 0.1 μm × 5 m) Agilent Technologies (123-1131)
Injection volume: 1.0 μL
Inlet: 370°C
Detector: 370°C
Split ratio: 50/1 35.1 kPa Constant pressure column CT: 200°C (0min hold) ~ (15°C/min) ~ 370°C (4min hold)
・ X-ray diffraction measurement Using an X-ray diffractometer Ultima IV (manufactured by Rigaku Co., Ltd.), CuKα (λ = 1.542 Å) as a radiation source, using a Cu filter, output 1.6 kW, operating angle 0.96 ~ Measurement was performed under conditions of 30.0° and a measurement speed of 2°/min. This measurement confirmed the presence of α-type fat, β′-type fat, and β-type fat in the fat component containing XXX-type triglycerides. When there was only a peak around 4.6 Å and no peak around 4.1 to 4.2 Å, it was determined that all the fat components were β-type fats.
From the results of the X-ray diffraction measurement, the peak intensity ratio = [the intensity of the characteristic peak of the β type (2θ = 19 ° (4.6 Å)) / (the intensity of the characteristic peak of the α type (2θ = 21 ° (4.2 Å)) + the intensity of the characteristic peak of the β-type (2θ = 19° (4.6 Å)))] was measured as an index representing the abundance of the β-type fat.

・ Aspect ratio (a) Aspect ratio of particles of commercially available powdered fat (manufactured by Riken Vitamin Co., Ltd.: trade name “Spray Fat NR100”) This powdered fat is mostly spherical, and one by one from the electron micrograph of the particles Since it is possible to directly measure the major diameter and thickness of the particles, the major diameter and thickness (length and width) were measured, the aspect ratio of each particle was obtained, and the average value of the aspect ratios of a total of 20 particles was taken as the aspect ratio of the particles.
(b) Aspect Ratio of Particles of the Powdered Fat Composition of the Present Invention Since the powdered fat composition of the present invention has a plate-like shape, it is difficult to measure the thickness of the particles from a micrograph. Therefore, the thickness of the particles was measured from the photomicrograph when the powdered fat composition was adhered to the glass beads. Moreover, the average particle diameter (d50) measured by wet measurement based on the laser diffraction scattering method was used as the major axis value.
Specifically, the powdered fat composition is added to and mixed with glass beads (manufactured by AS ONE Co., Ltd., model number BZ-01, dimensions 0.105 to 0.125 mmφ), thereby adhering the powdered fat composition to the surface of the glass beads. The state was photographed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation). The length in the vertical direction from the adhesion surface of one powdered oil composition particle attached to the surface of the glass bead is measured as the thickness of the particle, and the average value of the thickness of a total of 25 particles is taken. The value was taken as the value of the particle thickness of the powdered fat composition.
FIG. 4 is one of the electron micrographs (1500×) used to measure the thickness of the particles of the powdered oil and fat composition of Production Example 2 described later. The length (the length in the vertical direction from the attachment surface of the particles attached to the surface of the glass beads) was measured as the thickness of the particles of the powdered oil/fat composition.
Moreover, the average particle size (d50) measured by wet measurement based on the above-mentioned laser diffraction scattering method was used as the major axis value.
The aspect ratio [=long diameter/thickness] was determined from the long diameter and thickness of the particles of the powdery oil composition thus measured.

・Average particle size (d50)
The average particle size of the powdered fat composition was measured by wet measurement using a particle size distribution analyzer (manufactured by Nikkiso Co., Ltd., device name: Microtrac MT3300ExII) based on the laser diffraction scattering method (ISO133201, ISO9276-1).
Specifically, a particle size distribution analyzer was equipped with a very small capacity circulator (manufactured by Nikkiso Co., Ltd., device name: USVR), and water was circulated as a dispersion solvent. Also, put 0.06 g of the sample and 0.6 g of a neutral detergent in a 100 ml beaker, mix with a spatula, add 30 ml of water after mixing, and use an ultrasonic cleaner (manufactured by Aiwa Medical Industry Co., Ltd., device name: AU-16C). ) for 1 minute was dropped and circulated for measurement. The measured value (d50) of the particle size at 50% of the integrated value in the obtained particle size distribution was taken as the average particle size.

· Loose bulk density The loose bulk density (g/cm ³ ) of the powdered fat composition and the powdered fat used in the examples was measured with a powder tester (model PT-X) manufactured by Hosokawa Micron Corporation.
Specifically, a powder tester is charged with a sample, the upper chute charged with the sample is vibrated, and the sample is naturally dropped into a lower measuring cup. The swelled sample was scraped off from the measurement cup, the mass (Ag) of the sample for the internal volume (100 cm ³ ) of the receiver was weighed, and the loosened bulk density was obtained from the following formula.
Loose bulk density (g/cm ³ ) = A (g)/100 (cm ³ )
- Microscopic observation, microscopic photography The particles of the powdered oil and fat composition and the particles of the powdered oil and fat were observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), and the particles were photographed with a microscope.

[Production of powdered oil composition]
Production examples of the powdered fat composition of the present invention are shown below, but any of the powdered fat compositions can be used in the filling for baked confectionery of the present invention.

(1) Production Example 1: x = 18
Triglyceride having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions (XXX type: 79.1% by mass, flakes, manufactured by Yokozeki Yushi Kogyo Co., Ltd., trade name “Rapeseed extremely hardened oil”) 1000 g 80 C. for about 12 hours to completely melt, then cooled in a 60.degree. ) was cooled. The obtained solid was mechanically pulverized to obtain a powdered oil composition (average particle size 6.4 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, peak intensity ratio: 0.89, particle aspect ratio 3.7, A loose bulk density of 0.18 g/cm ³ ) was obtained.
Microscopic observation of the resulting powdery fat composition revealed that the particles of the powdery fat composition had a plate-like shape.
From the X-ray diffraction measurement diffraction peak and the peak intensity ratio, it can be seen that the fat component of the obtained powdered fat composition contains β-type fat.
(2) Production Example 2: x = 18
Triglyceride having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions (XXX type: 79.1% by mass, flakes, manufactured by Yokozeki Yushi Kogyo Co., Ltd., trade name “Rapeseed extremely hardened oil”) 1000 g 80 C. for about 12 hours to completely melt, then cooled in a 60.degree. ) was cooled. The obtained solid was mechanically pulverized to obtain a powdered oil composition (average particle size 8.0 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, peak intensity ratio: 0.89, particle aspect ratio 4.6, A loose bulk density of 0.18 g/cm ³ ) was obtained.
Microscopic observation of the resulting powdery fat composition revealed that the particles of the powdery fat composition had a plate-like shape. Microphotographs of the powdered fat composition are shown in FIG. 2 (100 times) and FIG. 3 (300 times).
From the X-ray diffraction measurement diffraction peak and the peak intensity ratio, it can be seen that the fat component of the obtained powdered fat composition contains β-type fat.

(3) Production Example 3: x = 18
Triglyceride having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions (XXX type: 79.1% by mass, flakes, manufactured by Yokozeki Yushi Kogyo Co., Ltd., trade name “Rapeseed extremely hardened oil”) 1000 g 80 C. for about 12 hours to completely melt, then cooled in a 60.degree. ) was cooled. The obtained solid was mechanically pulverized to obtain a powdered oil composition (average particle size 7.4 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, peak intensity ratio: 0.89, particle aspect ratio 3.5, A loose bulk density of 0.17 g/cm ³ ) was obtained.
Microscopic observation of the obtained powdered fat composition revealed that the particles of the obtained powdered fat composition had a plate-like shape.
From the X-ray diffraction measurement diffraction peak and the peak intensity ratio, it can be seen that the fat component of the obtained powdered fat composition contains β-type fat.

(4) Production Example 4: x = 18
Triglyceride having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions (XXX type: 79.1% by mass, flakes, manufactured by Yokozeki Yushi Kogyo Co., Ltd., trade name “Rapeseed extremely hardened oil”) 1000 g 80 C. for about 12 hours to completely melt, then cooled in a 60.degree. ) was cooled. The resulting solid was mechanically pulverized to obtain a powdered oil composition (average particle size 14.4 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, peak intensity ratio: 0.90, particle aspect ratio: 7.2 , loose bulk density: 0.2 g/cm ³ ). From the X-ray diffraction measurement diffraction peaks and the peak intensity ratio, it was found that the oil and fat component of the obtained powdered oil and fat composition contained β-type oil and fat.
Visual observation of the powdered fat composition before pulverization revealed that it was a solid having voids with increased volume. FIG. 5 is a photograph of the appearance of the powdered fat composition before pulverization. In addition, when the powdered oil and fat composition before pulverization was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), a large number of plate-shaped particles were overlapped. FIG. 6 is an electron micrograph (200 times) of the powdered fat composition before pulverization.
Further, when the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdery fat composition was plate-like. FIGS. 7 and 8 are electron micrographs (1000×) of the powdered fat and oil composition.

(5) Production Example 5: x = 16
25 g of a triglyceride having palmitic acid residues (16 carbon atoms) at positions 1 to 3 (XXX type: 89.7% by mass, manufactured by Tokyo Chemical Industry Co., Ltd., trade name "tripalmitin") was dissolved at 80°C to 0. It was completely melted after being maintained for 5 hours and cooled in a constant temperature bath at 25° C. for 4 hours, whereupon it was completely solidified (X-ray diffraction measurement diffraction peak: 4.1 Å, peak intensity ratio: 0.10) and turned into powder. It did not lead to a fat composition.

(6) Production Example 6: x = 16, 18
12.5 g of a triglyceride having a palmitic acid residue (16 carbon atoms) at positions 1 to 3 (XXX type: 69.9% by mass, manufactured by Nisshin OilliO Group Co., Ltd., trade name “Hard palm stearin”); 12.5 g of a triglyceride (XXX type: 11.1% by mass, extremely hardened palm oil, manufactured by Yokozeki Oil Industry Co., Ltd.) having a stearic acid residue (18 carbon atoms) at positions to 3 was mixed to make a raw material fat. (XXX type: 39.6% by mass). The raw material fat was kept at 80°C for 0.5 hours to completely melt and cooled in a constant temperature bath at 40°C for 12 hours to completely solidify (X-ray diffraction measurement diffraction peak: 4.2 Å, peak intensity ratio : 0.12), and did not lead to a powdery oil and fat composition.

(7) Production Example 7: x = 18
Triglyceride having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions (XXX type: 79.1% by mass, flakes, manufactured by Yokozeki Yushi Kogyo Co., Ltd., trade name “Rapeseed extremely hardened oil”) 25 g of 80 C. for 0.5 hours and completely melted, and cooled in a 40.degree. ), it did not result in a powdery oil composition.

(8) Production Example 8: x = 18
Triglyceride having a stearic acid residue (18 carbon atoms) at positions 1 to 3 (XXX type: 66.7% by mass, manufactured by Yokozeki Oil Industry Co., Ltd., trade name “extremely hydrogenated soybean oil”) 12.5 g, and another 12.5 g of triglyceride (XXX type: 11.1% by mass, extremely hardened palm oil, manufactured by Yokozeki Oil Industry Co., Ltd.) having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions of the mixture, (XXX type: 39.7% by mass). The raw material fat was kept at 80°C for 0.5 hours to completely melt, and cooled in a 55°C constant temperature bath for 12 hours to completely solidify (X-ray diffraction measurement diffraction peak: 4.2 Å, peak intensity ratio : 0.12), and did not lead to a powdery oil and fat composition.

[Powder oil]
In the examples, a commercially available powdered oil (manufactured by Riken Vitamin Co., Ltd.: product name “Spray Fat NR100”) was used for comparison.
This powdered fat is a bead-like spherical powder, has an average particle size of 86 μm, and as a result of X-ray diffraction analysis, has a diffraction peak of 4.6 Å, an intensity ratio of 0.91, and an aspect ratio of the particles of 1.6 Å. 07, the loose bulk density was 0.53 g/cm ³ .
From the X-ray diffraction measurement diffraction peak and the peak intensity ratio, it can be seen that this powdered fat contains β-type fat.
When the obtained powdered fat was observed under a microscope, the particle shape of the powdered fat was spherical. Microscopic photographs of the powdered fat are shown in FIG. 9 (100x magnification) and FIG. 10 (300x magnification).

[Rapeseed extremely hardened oil]
In the examples, a commercially available flaky extremely hardened rapeseed oil (manufactured by Yokozeki Yushi Kogyo Co., Ltd., type XXX: 79.1% by mass, trade name “extremely hardened rapeseed oil”) was used for comparison.
As a result of X-ray diffraction analysis of this extremely hardened rapeseed oil, the diffraction peak was 4.1 Å and the intensity ratio was 0.13.

[Filling for baked goods (Comparative Example 1, Examples 1 to 3)]
Using commercially available strawberry jam (trade name “Forte Kyushu Strawberry (Brix 55°)” sold by Taka Food Industry Co., Ltd.), baked confectionery fillings (Examples 1 to 3) having the formulations shown in Table 2 were produced.
Specifically, the powdered oil-and-fat composition of Production Example 1 was added to strawberry jam and mixed with a spatula for about 3 minutes to produce a filling for baked goods.
The strawberry jam obtained in Production Example 1 to which the powdered fat composition was not added was used as the filling for baked confectionery in Comparative Example 1.

[Production of baked goods (Production Comparative Example 1, Production Examples 1 to 3)]
A baked confectionery (strawberry jam-wrapped pie) was produced using the confectionery dough (with no powdery fat composition added) having the composition shown in Table 3 and the baked confectionery filling shown in Table 4. Nisshin Oilio Group Co., Ltd. sells Nisshin Oilio Group Co., Ltd. Nisshin Crispyte 300 is used for folding margarine. It was used. Hereinafter, "confectionery dough" is also referred to as "dough".
In addition, the amount of flour (parts by mass) in the table means the amount (parts by mass) of the raw material for 100 parts by mass of wheat flour (strong flour and soft flour).
Specifically, strong flour, soft flour, refined sugar, salt, and water (cold water) were kneaded in a vertical mixer for 1.5 minutes (stirring speed: low speed) and then kneaded for 2 minutes (stirring speed: medium speed). Margarine for kneading softened at room temperature was added, and the mixture was further kneaded with a vertical mixer for 1 minute (stirring speed: low speed) and then kneaded for 5 minutes (stirring speed: medium speed). The resulting dough was allowed to rest overnight in a refrigerator (5°C).
The next day, the margarine for folding was folded into the dough. note that. A reverse sheeter was used to stretch the dough.
Specifically, the dough was stretched to a thickness of 5 mm, and then wrapped in margarine for folding (both ends were not closed). Next, the dough wrapped with margarine for folding was stretched to a thickness of 5 mm, and then folded into four. The fabric folded in four was stretched to a thickness of 6 mm, and then folded in three. The dough folded in three was stretched to a thickness of 12 mm, and then rested at 3°C for 2 hours. After that, the fabric was stretched to a thickness of 5 mm, and then folded into four. The fabric folded in four was stretched to a thickness of 6 mm, and then folded in three. The dough folded in three was stretched to a thickness of 12 mm and then rested at 3°C for 1 hour. After that, the dough was stretched to a thickness of 6 mm and then folded in two.
After the folded fabric was stretched to a thickness of 1.5 mm, the fabric was picketed and cut into a size of 7 cm long and 9 cm wide.
The pickets were then turned face down and baked goods filling (7 g per piece) was squeezed onto the dough. The long side was vertical, folded in two, and the edge was held down with a scraper. The pie crust containing the baked goods filling was laid out on a baking sheet and allowed to rest at room temperature for 30 minutes or longer.
Next, the surface of the pie crust was coated with egg, and baked in an electric oven at a top heat of 200° C. and a bottom heat of 200° C. for 18 minutes.
The resulting baked goods were allowed to cool at room temperature until completely cooled. After that, the baked confectionery was placed in a bag with a seal, sealed, placed in a zipper bag, and stored at 20°C.

[Production of baked goods (Production Reference Example 1, Production Examples 4-6)]
Baked confectionery ( A pie wrapped in strawberry jam) was produced.
The powdered fat composition was produced by mixing with wheat flour. In addition, the powdered fat composition was blended by partially replacing the blending amount of margarine for kneading.

[Production of baked goods (Production Reference Example 2, Production Examples 7-9)]
Baked confectionery ( A pie wrapped in strawberry jam) was produced.

[Production of baked goods (Production Reference Example 3, Production Examples 10-12)]
Baked confectionery ( A pie wrapped in strawberry jam) was produced. In this formulation, in which the amount of the powdered fat composition was larger than the amount of margarine for kneading, the amount of water added was increased to adjust the dough.

[Filling for baked goods (Comparative Examples 2 and 3)]
Using commercially available strawberry jam (trade name “Forte Kyushu Strawberry (Brix 55°)” sold by Taka Shokuhin Kogyo Co., Ltd.), baked confectionery fillings (Comparative Examples 2 and 3) having the formulations shown in Table 11 were produced. For the filling for baked confectionery of Comparative Example 2, commercially available flaky rapeseed extremely hardened oil (manufactured by Yokozeki Yushi Kogyo Co., Ltd., type XXX: 79.1% by mass, trade name “rapeseed extremely hardened oil”) was used, A commercially available powdered oil (manufactured by Riken Vitamin Co., Ltd.: trade name “Spray Fat NR100”) was used for the baked confectionery filling of Comparative Example 3.
Specifically, in order to disperse the rapeseed extremely hardened oil in the jam, the baked confectionery filling of Comparative Example 2 was prepared by adding the rapeseed extremely hardened oil to the jam, heating it to 80 ° C., and mixing it with a spatula. Manufactured by dissolving hydrogenated oil.
The filling for baked confectionery of Comparative Example 3 was prepared by adding powdered oil to strawberry jam and mixing with a spatula for about 3 minutes.

[Production of baked confectionery (Production Comparative Example 2.3)]
A baked confectionery (strawberry jam-wrapped pie) was produced in the same manner as in Production Example 1 using the dough having the formulation shown in Table 12 and the baked confectionery filling shown in Table 13.

[Production of baked confectionery (Production Comparative Example 2.3)]
A baked confectionery (strawberry jam-wrapped pie) was produced in the same manner as in Production Example 4 using the dough having the formulation shown in Table 14 and the baked confectionery filling shown in Table 15.
Rapeseed extremely hardened oil and powdered oil were produced by mixing with wheat flour as they were without being melted. In addition, the extremely hardened rapeseed oil and the powdered oil were blended by partially replacing the blending amount of the margarine for kneading.

[Evaluation during fabric production (workability, appearance of fabric)]
Tables 16 to 20 show the evaluation results of the workability and appearance of the dough during dough production.
[Texture evaluation of baked goods]
The texture of the baked confectionery (strawberry jam-wrapped pie) stored at 20° C. was evaluated by in-house panelists 1 day, 7 days, and 14 days after baking. Evaluation was performed using the evaluation criteria shown in Table 16. Evaluation results are shown in Tables 17 to 21.

From the results of Tables 17 to 21, the baked confectionery using the baked confectionery filling of the present invention can delay the decrease in texture over time during storage compared to the baked confectioneries of Comparative Production Examples 1 to 3. I understand.

[Filling for baked goods (Comparative Example 4, Example 4)]
Using a commercially available flour paste (sold by Thornton Holdings Co., Ltd., trade name "F Grande Custard"), a filling for baked confectionery (Example 4) having the composition shown in Table 22 was produced.
Specifically, the powdered oil and fat composition of Production Example 1 was added to the flour paste and mixed with a spatula for about 3 minutes to produce a filling for baked goods.
The flour paste of Production Example 1 to which the powdered fat composition was not added was used as the filling for baked confectionery of Comparative Example 4.

[Production of baked goods (Production Comparative Example 6, Production Examples 13 and 14)]
Using the dough with the formulation shown in Table 23 and the baked confectionery filling shown in Table 24, the baked confectionery (flower paste) of Comparative Production Example 6 and Production Examples 13 and 14 was prepared in the same manner as the production method of Production Example 1. pies) were produced.
The powdered fat composition blended in Production Example 14 was produced by mixing with wheat flour. In addition, the powdered fat composition was blended by partially replacing the blending amount of margarine for kneading.

[Evaluation during fabric production (workability, appearance of fabric)]
Table 25 shows the evaluation results of the workability and appearance of the dough during dough production.
[Texture evaluation of baked goods]
For the baked confectionery (pie wrapped in flour paste) stored at 20 ° C., 1 day and 7 days after baking, an in-house panelist evaluated the texture using the evaluation criteria in Table 16 used in the previous example. gone. Table 25 shows the evaluation results.

From the results in Table 25, it can be seen that the baked confectionery using the filling for baked confectionery of the present invention can delay the decrease in texture over time during storage as compared with the baked confectionery of Comparative Production Example 6.

[ An paste for baked confectionery (Comparative Example 5, Example 5)]
Using a commercially available bean paste (manufactured by Banba Co., Ltd., trade name “Seto no Moshio An” Brix 53±1°), a bean paste for baked confectionery (Example 5) having the formulation shown in Table 26 was produced.
Specifically, the powdered oil and fat composition of Production Example 1 was added to bean paste and mixed with a spatula for about 3 minutes to produce bean paste for baked confectionery.
The bean paste of Production Example 1 to which the powdered fat composition was not added was used as the bean paste for baked confectionery of Comparative Example 5.

[Production of baked goods (Production Comparative Example 7, Production Examples 15 and 16)]
Using the dough with the formulation shown in Table 27 and the bean paste for baked confectionery shown in Table 28, the baked confectionery of Comparative Example 7 and Production Examples 15 and 16 (with bean paste) was prepared in the same manner as in Production Example 1. wrapped pies) were produced.
The powdered fat composition blended in Production Example 16 was produced by mixing with wheat flour. In addition, the powdered fat composition was blended by partially replacing the blending amount of margarine for kneading.

[Evaluation during fabric production (workability, appearance of fabric)]
Table 29 shows the evaluation results of the workability and appearance of the dough during dough production.
[Texture evaluation of baked goods]
For the baked confectionery (pie wrapped in bean paste) stored at 20 ° C., 1 day and 7 days after baking, an in-house panelist evaluated the texture using the evaluation criteria in Table 16 used in the previous example. rice field. Table 29 shows the evaluation results.

From the results in Table 29, it can be seen that the baked confectionery using the bean paste for baked confectionery of the present invention can delay the decrease in texture over time during storage compared to the baked confectionery of Comparative Production Example 7.

[Filling for baked goods (Comparative Example 6, Example 6)]
Using commercially available strawberry jam (trade name “Forte Kyushu Strawberry (Brix 55°)” sold by Taka Food Industry Co., Ltd.), a filling for baked confectionery (Example 6) having the formulation shown in Table 30 was produced.
Specifically, the powdered oil-and-fat composition of Production Example 1 was added to strawberry jam and mixed with a spatula for about 3 minutes to produce a filling for baked goods.
The strawberry jam obtained in Production Example 1 to which the powdered fat composition was not added was used as the filling for baked confectionery in Comparative Example 6.

[Production of baked goods (Production Comparative Example 8, Production Example 17)]
A baked confectionery (a hard biscuit sandwiching strawberry jam) was produced using the dough having the formulation shown in Table 31 and the baked confectionery filling shown in Table 32. As the margarine for kneading, "Nissin Vegetable Butter 300" sold by Nisshin OilliO Group Co., Ltd. was used.
In addition, the amount of flour (parts by mass) in the table means the amount (parts by mass) of the raw material for 100 parts by mass of wheat flour (strong flour and soft flour).
Specifically, after dissolving baking soda and ammonium carbonate in water, put it in a vertical mixer with other ingredients, knead with a vertical mixer for 2 minutes (stirring speed: low speed), and then for 23 minutes (stirring speed: medium). Quick) I kneaded. The kneaded dough was allowed to rest at room temperature for 1 hour. The dough was rolled out with a reverse sheeter to a thickness of 1.5 mm. One side of the stretched dough was picketed and cut into pieces of 9 cm long and 7 cm wide (each sheet weighing about 30 g). About 7 g of the filling for baked confectionery was placed in the center of the dough, and the dough was folded in half so as to sandwich the filling.
Next, the surface of the biscuit dough was coated with egg, and baked in an electric oven at 220° C. top heat and 220° C. bottom heat for 15 minutes.
The resulting baked goods were allowed to cool at room temperature until completely cooled. After that, the baked confectionery was placed in a bag with a seal, sealed, placed in a zipper bag, and stored at 20°C.
The powdered fat composition blended in Production Example 17 was produced by mixing with wheat flour. In addition, the powdered fat composition was blended by partially replacing the blending amount of margarine for kneading.

[Texture evaluation of baked goods]
The texture of the baked confectionery (hard biscuits sandwiching strawberry jam) stored at 20° C. was evaluated by an in-house panelist 1 day, 2 days, and 7 days after baking. Table 33 shows the evaluation results.

The baked confectionery filling of the present invention can be widely used in the food field.

Claims (13)

Bean paste for baked confectionery containing bean paste and the following powdered fat composition.
Powdered fat composition: A powdered fat composition containing a fat component containing one or more XXX-type triglycerides having a fatty acid residue X with x carbon atoms at the 1- to 3-positions of glycerin, wherein the carbon number x is The powder is an integer selected from 16 to 22, the oil and fat component contains β-type oil, the particles of the powdered oil and fat composition are plate-shaped, and the average particle size of the powdered oil and fat composition is 50 μm or less. fat composition. 2. The bean paste for baked confectionery according to claim 1, wherein said oil and fat component consists of β-type oil and fat. 3. The filling for baked confectionery according to claim 1 or 2, wherein said XXX triglyceride is contained in an amount of 50% by mass or more when the total mass of said fat and oil component is 100% by mass. The filling for baked confectionery according to any one of claims 1 to 3, wherein the carbon number x is an integer selected from 16 to 18. The filling for baked confectionery according to any one of claims 1 to 4, characterized in that the particles of the powdered fat composition have an aspect ratio of 2.5 or more. The filling for baked confectionery according to any one of claims 1 to 5, wherein the loose bulk density of the powdered fat composition is 0.05 to 0.4 g/cm ³ . The filling for baked confectionery according to any one of claims 1 to 6, wherein the content of the powdered fat composition in the filling for baked confectionery is 0.5 to 5% by mass. The filling for baked confectionery according to any one of claims 1 to 7, wherein the baked confectionery is one selected from pies, biscuits, and tarts. A baked confectionery obtained by baking a confectionery dough containing the bean paste for baked confectionery according to any one of claims 1 to 8 . A method for producing baked confectionery, comprising baking a confectionery dough containing bean jam and the following powdered oil composition.
Powdered fat composition: A powdered fat composition containing a fat component containing one or more XXX-type triglycerides having a fatty acid residue X with x carbon atoms at the 1- to 3-positions of glycerin, wherein the carbon number x is The powder is an integer selected from 16 to 22, the oil and fat component contains β-type oil, the particles of the powdered oil and fat composition are plate-shaped, and the average particle size of the powdered oil and fat composition is 50 μm or less. fat composition. 11. The method for producing baked confectionery according to claim 10 , wherein the confectionery dough also contains the powdered fat composition. The method for producing baked confectionery according to claim 10 or 11 , wherein the content of the powdered fat composition in the bean paste for baked confectionery is 0.5 to 5% by mass. The confectionery dough contains wheat flour, and the content of the powdered oil and fat composition in the confectionery dough is 0.5 to 5 parts by weight per 100 parts by weight of wheat flour. A method for producing a baked confectionery according to any one of the items .