JP7407522B2 - Oil and fat composition for kneading confectionery and confectionery using the same - Google Patents

Description

The present invention relates to an oil and fat composition for kneading confectionery and confectionery using the same.

Cookies, biscuits, pound cakes, and other baked goods made by adding oil, fat, sugar, eggs, etc. to flour are enjoyed not only for their flavor but also for their texture. Consumers like the unique texture of baked goods and other confectionery, such as the feeling of falling apart at the end of the bite.

Baked sweets come in a variety of textures depending on their type, but some cakes, such as pound cakes, have a texture that is soft yet crunchy and crumbly. It is well-liked, and there is a desire for one that does not leave the pot empty. The term "kettle drop" here refers to a phenomenon in which the cake batter that expands during baking contracts after baking, causing the center of the cake to sink. Especially if there is a lot of liquid fat, the cake will be soft, but the center will sink and the center will sink. It becomes easier to fall. It is said that a pound cake with a raised center is good, but if it sinks and becomes clogged, it is undesirable in terms of texture and appearance.

Conventionally, enzymes have been added to confectionery dough to improve various properties such as texture. For example, Patent Documents 1 to 9 propose techniques for adding phospholipase to confectionery dough.

Unexamined Japanese Patent Publication No. 2017-000109 Japanese Patent Application Publication No. 2017-212914 Japanese Patent Application Publication No. 2016-123318 Special Publication No. 2010-501195 Japanese Patent Application Publication No. 2003-325140 Japanese Unexamined Patent Publication No. 10-191871 JP 2018-11577 Publication International Publication No. 2016/050746 International Publication No. 2013/160370

However, there has been a desire for a technique that is more satisfactory in terms of crispness and crumbling sensation. In addition, for soft confectionery such as cakes, there was a need for a technology that could suppress aging and maintain softness for a long period of time, while still maintaining a crispy and crumbly texture, as well as a technology that could prevent pot run-off. . In the techniques described in Patent Documents 1 to 9, phospholipase is added, but no attention is paid to improving these from the viewpoint of combining with other enzymes. Suppressing aging and maintaining softness for a long period of time has been a traditional issue in foods that use starch as the main ingredient. , the technology to make it last longer is known. However, in confectionery such as baked goods, the sugar content is often relatively high, and when the sugar content is high, enzymes may have difficulty working. Furthermore, some of the above-mentioned patent documents evaluate aging inhibition, but the evaluation is carried out over a period of about 3 days to about 3 weeks. There has been a desire for a technology that can be applied to confectionery that requires prevention of aging and maintenance of softness over a long period of time, such as over one month, for example, several months.

The present invention has been made in view of the above-mentioned circumstances, and is useful for confectionery that has a good crispy feeling at the beginning of chewing, a good crumbling feeling at the end of chewing, and is soft, by suppressing aging for a long period of time and improving the softness. It is an object of the present invention to provide an oil and fat composition for kneading confectionery which can maintain the temperature of the product and prevent it from falling out of the pot, and to make confectionery using the same.

In order to solve the above problems, the oil and fat composition for confectionery kneading of the present invention contains enzyme (I) and enzyme (II) shown below, and enzyme (II) has a C., the relative ratio of the enzyme activity in an aqueous solution with a sugar concentration of 10% by mass to that in an aqueous solution with a sugar concentration of 0% by mass is 20% or more.
Enzyme (I): Phospholipase Enzyme (II): At least one selected from maltose-producing α-amylase and maltotetraose-producing α-amylase The confectionery of the present invention is a baked confectionery using the above-mentioned oil and fat composition for kneading confectionery. and steamed sweets.

According to the present invention, confectionery that has a good crispy feeling at the beginning of chewing and a good crumbling feeling at the end of chewing, and is soft, can suppress aging and maintain softness for a long period of time. can be suppressed.

It is a photograph showing the state of the pound cakes of Example 17 and Comparative Example 13.

The present invention will be explained in detail below.

Enzyme (I) used in the oil and fat composition of the present invention is phospholipase. Phospholipase is an enzyme that hydrolyzes glycerophospholipids having a glycerin skeleton, and is broadly classified into four types, A, B, C, and D, depending on the type of reaction catalyzed. Among phospholipase A, phospholipase A1 (enzyme number: EC 3.1.1.32) is a general term for a group of enzymes that cleave the acyl group at position 1, and phospholipase A2 (enzyme number: EC 3.1.1.4) is a general term for a group of enzymes that cleave the acyl group at the 2-position. Both produce lysophospholipids and fatty acids. Phospholipase D (enzyme number: EC 3.1.4.4) is a general term for a group of enzymes that cleave phosphate ester bonds to produce phosphatidic acid and alcohol.

The origin of phospholipase is not particularly limited, and phospholipases derived from animals, plants, microorganisms such as molds and bacteria can be used as long as they have the above-mentioned activity. The method for producing the enzyme is not particularly limited, but for example, it may be an extract from a natural tissue, an enzyme mass-produced using recombinant DNA technology, or a modified enzyme derived from synthetic DNA. It may also be an enzyme. Enzyme products manufactured through the isolation and purification process of enzymes from culture fluids and cultured bacterial cells generally take the form of solutions, powders, and the production strain itself, but are not particularly limited; or granules) enzyme preparations can be preferably used. Furthermore, if the phospholipase has an optimum temperature that allows the enzyme to be completely inactivated after baking the confectionery dough, quality deterioration due to phospholipase remaining during confectionery production can be suppressed.

As the phospholipase, phospholipase A2 can be preferably used. Furthermore, those without lipase activity are more preferable from the viewpoint of flavor. Although its origin is not particularly limited, for example, phospholipase A2 derived from actinomycetes and porcine pancreas is produced for industrial use.

As formulated phospholipase A2, for example, Resonase (manufactured by Sanyo Fine Co., Ltd.), Nagase 10P/R, Denabake RICH (all of the above, manufactured by Nagase ChemteX Japan Co., Ltd.), etc. are commercially available. Among these, Nagase 10P/R and Denabake RICH are more preferred.

In the oil and fat composition for kneading confectionery of the present invention, the enzyme activity of enzyme (I) in phospholipase measured by free fatty acid measurement method is not particularly limited, and may be, for example, 0.5 to 250 U per 100 g of the oil and fat composition. However, in confectionery, it is possible to suppress aging and maintain softness for a long period of time, as well as to reduce the crunchy feeling at the beginning of chewing and the crumbling feeling at the end of chewing, as well as the ability to prevent boiling. , preferably 1 to 220 U, more preferably 2 to 220 U, per 100 g of the oil and fat composition. Here, the enzyme activity of enzyme (I), phospholipase, by the free fatty acid measurement method is measured by the method described in the Examples section below.

The enzyme (II) used in the fat and oil composition of the present invention is at least one selected from maltose-producing α-amylase and maltotetraose-producing α-amylase. These are glycolytic enzymes, and one type may be used alone or two or more types may be used in combination.

Maltose-producing α-amylase (enzyme number: EC 3.2.1.133) is a general term for enzymes that act on starch and mainly produce maltose. Examples of the glucose-tolerant maltose-producing α-amylase as the enzyme (II) essential to the present invention include Novamil 3DBG, Novamil 3D Conc BG (manufactured by Novozymes Japan Co., Ltd.), and Opticake Fresh (Novozymes Japan Co., Ltd.). (manufactured by Zymes Japan Co., Ltd.) and others are commercially available. Note that, although not enzyme (II), as maltose-producing α-amylase without sugar tolerance, Novamil 10000BG and Novamil L (manufactured by Novozymes Japan Co., Ltd.) are commercially available.

Maltotetraose-producing α-amylase acts on starch to generate maltotetraose, which is an oligosaccharide in which glucose is linked with α-1,4 bonds. Maltotetraose-generating α-amylase (enzyme number: EC 3.2.1.60) is available from, for example, Dena Bake EXTRA (manufactured by Nagase ChemteX Japan Co., Ltd.), Power Soft Cake Enzyme, Power Fresh Bakery Enzyme, and PF3050GF (DuPont Nutrition & Co., Ltd.). (manufactured by Health) and others are commercially available.

Enzyme (II) has a relative ratio of the enzyme activity in an aqueous solution with a sugar concentration of 10% by mass to the enzyme activity in an aqueous solution with a sugar concentration of 0% by mass in the enzyme activity at 40°C by the BPNPG7 colorimetric method of 20% or more. It is. This sugar tolerance makes it difficult to inhibit the decomposition of starch even in dough that has been mixed with sugar in advance, so it provides good crispiness at the beginning of chewing and crumbling sensation at the end of chewing, and improves softness. In certain confectioneries, aging can be inhibited for a long period of time to maintain softness. Here, the enzyme activity of enzyme (II) by the BPNPG7 colorimetric method is measured by the method described in the Examples section below.

In the enzyme (II), it is preferable that the enzyme activity at 65°C is at least twice that at 40°C as determined by the BPNPG7 colorimetric method. Having such heat resistance further promotes the decomposition of starch during baking, so it is useful for confectionery that has a good crispy feel at the beginning of chewing, a good crumbling feeling at the end of chewing, and is soft. It can suppress aging and maintain softness for a long time. Here, the enzyme activity of enzyme (II) by the BPNPG7 colorimetric method is measured by the method described in the Examples section below.

In the oil and fat composition for confectionery kneading of the present invention, the enzyme activity of maltose-producing α-amylase and maltotetraose-producing α-amylase of enzyme (II) at 40°C by the BPNPG7 colorimetric method is not particularly limited, and for example, The amount can be 0.1 to 50 U per 100 g of the oil and fat composition, but it can suppress aging for a long period of time in confectionery with crispy feeling at the beginning of chewing, crumbling feeling at the end of chewing, and softness. From the viewpoint of maintaining softness, the amount is preferably 0.5 to 20 U, more preferably 1 to 15 U, per 100 g of the oil and fat composition. Here, the enzyme activity of enzyme (II) by the BPNPG7 colorimetric method is measured by the method described in the Examples section below.

The oil and fat composition for kneading confectionery of the present invention can suppress aging and maintain softness for a long period of time in confectionery with a crunchy feeling at the beginning of chewing and a feeling of disintegration at the end of chewing, and in soft confectionery. Furthermore, from the point of view of suppressing boiling, the enzyme activity of enzyme (II) at 40°C measured by the BPNPG7 colorimetric method is 0.003 to 15 U per 1 U of enzyme activity measured by the free fatty acid measurement method in enzyme (I). It is preferably 0.00455 to 10U, more preferably 0.01 to 10U. Here, the enzyme activity of enzyme (I) by the free fatty acid measurement method and the enzyme activity of enzyme (II) by the BPNPG7 colorimetric method are measured by the methods described in the Examples section below.

The oils and fats used in the oil and fat composition for confectionery kneading of the present invention are not particularly limited, but include palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, Rice oil, safflower oil, olive oil, sesame oil, shea fat, monkey fat, mango oil, illipe fat, cacao fat, pork fat (lard), beef tallow, milk fat, their fractionated oils, processed oils (hardened and transesterified) (one or more of which have been processed). These fats and oils may be used alone or in combination of two or more.

The oil and fat composition for kneading confectionery of the present invention may or may not contain trans fatty acids as constituent fatty acids of the oil or fat, but when the amount of trans fatty acids ingested increases, the amount of LDL cholesterol in the blood may increase. . Therefore, in order to easily suppress this, in the present invention, the content of trans fatty acids in the fatty acids constituting the triglyceride of fats and oils is preferably less than 10% by mass based on the total mass of fatty acids in the triglyceride, and 5% by mass. More preferably it is less than 3% by weight, most preferably less than 3% by weight.

The form of the oil/fat composition for kneading confectionery of the present invention may be plastic oil/fat such as margarine or shortening, fluid form, liquid form, etc.

When the oil/fat composition for kneading confectionery of the present invention is a plastic oil/fat, it is preferable that the oil/fat contains a transesterified oil/fat. Examples of transesterified oils and fats include transesterified oils and fats of palm-based oils and fats, transesterified oils and fats of lauric oils and fats, and the like. The content of the transesterified fat is preferably 5 to 80% by mass, more preferably 10 to 75% by mass, based on the mass of the whole fat. In addition to transesterified fats and oils, palm oils and fats, liquid oils, extremely hardened oils, and the like can be used in combination. Here, the palm-based oil has a fatty acid content of 16 or more carbon atoms in all the constituent fatty acids of 35% by mass or more, and examples of the palm-based oil include palm oil, fractionated palm oil, and their hydrogenated oils. These may be used alone or in combination of two or more. As the palm fractionated oil, a hard part, a soft part, a medium melting point part, etc. can be used. Lauric oils and fats are oils and fats in which the content of lauric acid in the total fatty acids is 30% by mass or more, and examples thereof include palm kernel oil, coconut oil, their fractionated oils, hydrogenated oils, etc. It may be used or two or more types may be used in combination. Liquid oils exhibit a fluid state at 5°C, and include, for example, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, corn oil, rice oil, safflower oil, olive oil, sesame oil, and super olein obtained by fractionating palm oil. Can be mentioned. These may be used alone or in combination of two or more. The content of liquid oil is, for example, 0 to 60% by mass based on the mass of the entire fat and oil. The extremely hardened oil preferably has an iodine value of 3 or less, more preferably 2 or less. Examples of extremely hardened oils include extremely hardened rapeseed oil, high erucic acid rapeseed extremely hardened oil, extremely hardened palm oil, extremely hardened palm oil, extremely hardened palm kernel oil, extremely hardened lard oil, extremely hardened beef tallow oil, and extremely hardened oils thereof. Examples include transesterified oils and fats. These may be used alone or in combination of two or more. The content of the extremely hardened oil is, for example, 0 to 7% by mass based on the total mass of the fat or oil.

When the oil and fat composition for kneading confectionery of the present invention is fluid or liquid, it is an oil or fat that exhibits a fluidity at 5°C, such as rapeseed oil, soybean oil, cottonseed oil, sunflower oil, corn oil, rice oil, etc. Examples include super olein, which is fractionated oil, safflower oil, olive oil, sesame oil, and palm oil. These may be used alone or in combination of two or more.

In the oil and fat composition for kneading confectionery of the present invention, the content of oleic acid bonded to the 2-position of the triglyceride is 30 to 65% by mass based on the total mass of fatty acids bonded to the 2-position of the triglyceride. It is preferably 35 to 60% by mass, and more preferably 35 to 60% by mass. When the content of oleic acid bonded to the 2-position of triglyceride is within this range, confectionery products will have a good crispy feeling at the beginning of chewing and a good crumbling feeling at the end of chewing, and in soft confectionery products, the aging process will be prolonged. You can control the period and maintain softness. If the content of oleic acid bonded to the 2-position of triglycerides is too high, the fats and oils will tend to become soft, which will weaken the skeleton and cause the texture to become clogged, resulting in poor softness in confectionery. . If the content of oleic acid bonded to the 2-position of triglycerides is too low, the fats and oils become hard, and crystal growth tends to occur over time, resulting in a decrease in the softness and antiaging effect of confectionery. do.

In the present invention, triglyceride in fats and oils is a compound having a structure in which three molecules of fatty acid are ester bonded to one molecule of glycerol. The 1st, 2nd, and 3rd positions of triglyceride represent the positions where fatty acids are bound. The constituent fatty acids at the 1st and 3rd positions of the triglyceride with oleic acid bonded at the 2nd position derived from the oils and fats as exemplified above may be either saturated fatty acids or unsaturated fatty acids. Examples of triglycerides in which oleic acid is bonded to the 2-position include, but are not particularly limited to, SOS triglycerides, SOU triglycerides (including positional isomers), and UOU triglycerides. Here, "S" means a saturated fatty acid that is a constituent fatty acid of triglyceride, "U" means an unsaturated fatty acid that is a constituent fatty acid of triglyceride, and "O" means oleic acid that is a constituent fatty acid of triglyceride.

When the constituent fatty acid at the 1st or 3rd position of the triglyceride with oleic acid bonded to the 2nd position is a saturated fatty acid S, it is preferably a saturated fatty acid having 4 to 24 carbon atoms. Saturated fatty acids S include, but are not particularly limited to, butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), and palmitic acid. (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24), and the like. Note that the numerical value in parentheses above is the number of carbon atoms in the fatty acid. When the constituent fatty acid at the 1st or 3rd position of a triglyceride with oleic acid bonded to the 2nd position is an unsaturated fatty acid U, it is preferably an unsaturated fatty acid having 14 to 24 carbon atoms. Unsaturated fatty acids U are not particularly limited, but include, for example, myristoleic acid (14:1), palmitoleic acid (16:1), hyragonic acid (16:3), oleic acid (18:1), linoleic acid ( 18:2), linolenic acid (18:3), eicosenoic acid (20:1), erucic acid (22:1), and ceracoleic acid (24:1). In addition, in the numerical notation in parentheses for the above unsaturated fatty acids, the left side is the number of carbon atoms of the fatty acid, and the right side is the number of double bonds. When the constituent fatty acids at the 1st or 3rd position of a triglyceride with oleic acid bonded to the 2nd position are saturated fatty acids S and unsaturated fatty acids U, the above-mentioned saturated fatty acids (saturated fatty acids with 4 to 24 carbon atoms) and unsaturated fatty acids (Unsaturated fatty acid having 4 to 24 carbon atoms) is preferable.

In the oil and fat composition for kneading confectionery of the present invention, the solid fat content (SFC) of the oil phase (including the emulsifier) at 10°C is preferably 5 to 57%. The SFC at 20°C is preferably 5 to 35%. The SFC at 30°C is preferably 3 to 21%. When the SFC is within these ranges, appropriate hardness can be imparted to the confectionery, which results in good crispness at the beginning of chewing and crumbling sensation at the end of chewing, and in soft confectionery, it is possible to prolong aging. You can control the period and maintain softness. Here, SFC is measured by the method described in the Examples section below.

The oil and fat composition for kneading confectionery of the present invention contains enzyme (I) and enzyme (II), and may further contain other enzymes. Examples of other enzymes include glycolytic enzymes other than enzyme (II), α-amylase, β-amylase, hemicellulase, xylanase, cellulase, lipase, protease, and glucooxidase.

The origin of the enzyme (II) and other glycolytic enzymes is not particularly limited, and enzymes derived from animals, plants, microorganisms such as molds and bacteria can be used. The method for producing the enzyme is not particularly limited, but for example, it may be an extract from a natural tissue, an enzyme mass-produced using recombinant DNA technology, or a modified enzyme derived from synthetic DNA. It may also be an enzyme. Enzyme products manufactured through the isolation and purification process of enzymes from culture fluids and cultured bacterial cells generally take the form of solutions, powders, and the production strain itself, but are not particularly limited; or granules) enzyme preparations can be preferably used. Furthermore, if the glycolytic enzyme has an optimal temperature that allows the enzyme to be completely inactivated after baking the confectionery dough, deterioration in quality due to the glycolytic enzyme remaining during confectionery production can be suppressed.

Each enzyme contained in the oil and fat composition for confectionery kneading of the present invention is prepared by dissolving the oil and fat composition for confectionery kneading at 50°C, adding a buffer solution heated to 50°C, stirring, and then dissolving the oil and fat composition at 5°C. The enzyme activity and content can be analyzed by centrifuging the sample, using the aqueous phase as a sample, diluting the aqueous phase appropriately, and measuring the enzyme activity.

The oil and fat composition for kneading confectionery of the present invention can contain an emulsifier. As emulsifiers, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, stearoyl Examples include calcium lactate. The oil and fat composition for kneading confectionery of the present invention has the advantage of being able to suppress aging and maintain softness for a long period of time in confectionery with a crunchy feeling at the beginning of chewing and a crumbly feeling at the end of chewing, and in soft confectionery. In, glycerin fatty acid ester (e.g. monoglycerin stearate, monoglycerin palmitic fatty acid ester, monoglycerin oleate, diglycerin stearate, diglycerin palmitate, diglycerin oleate, stearate monoglycerol diacetyl tartrate) , stearate monoglycerol succinate, stearate monoglycerol lactate, stearate monoglycerol diacetyl tartrate, polyglycerol fatty acid ester, polyglycerol condensed ricinoleate), propylene glycol fatty acid ester (e.g. propylene glycol monostearate, propylene glycol monopalmitate, propylene glycol monobehenate), sucrose fatty acid ester (e.g. sucrose stearate, sucrose oleate) and lecithin (e.g. crude lecithin, high purity lecithin, enzymatically decomposed lecithin) It is preferable to contain at least one emulsifier. When blending the emulsifier, its content is preferably 0.5 to 18% by mass, more preferably 10 to 15% by mass, based on the mass of the entire oil and fat composition from the viewpoint of the above-mentioned effects.

The oil and fat composition for kneading confectionery of the present invention may contain other components other than those mentioned above within a range that does not impair the effects of the present invention. Examples of such other ingredients include milk, dairy products, flavoring agents obtained by enzymatically treating dairy products, proteins, carbohydrates, salts, acidulants, pH adjusters, antioxidants, spices, thickeners, Examples include coloring ingredients, amino acids, powdered oils and fats. Dairy products include cheese (natural cheese, processed cheese, etc.), whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey cheese (WC), whey protein concentrate (WPC), whey protein iso (WPI), buttermilk powder, total milk protein, sodium caseinate, potassium caseinate, etc. Examples of the protein include various grain flours, such as vegetable proteins such as soybean flour, soybean protein, pea protein, wheat flour, and wheat protein. Examples of carbohydrates include monosaccharides such as glucose, fructose, galactose, and arabinose, disaccharides such as sucrose, maltose, lactose, trehalose, palatinose, and cellobinose, and trisaccharides such as maltotriose. Examples include oligosaccharides, sugar alcohols, sweeteners such as stevia and aspartame, starch, starch decomposition products, indigestible dextrins, and polysaccharides such as inulin (agabainulin, etc.). In addition, sweeteners such as stevia and aspartame, and antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, Examples include tea extract. Examples of spices include capsaicin, anethole, eugenol, cineole, and zingerone. Examples of thickeners include carrageenan, xanthan gum, guar gum, carboxymethylcellulose (CMC), and hydroxypropylmethylcellulose (HPMC). Examples of coloring components include carotene and annatto. Furthermore, in order to impart flavor, a flavor depending on the purpose, such as butter flavor or milk flavor, can be added as the other ingredients.

The oil and fat composition for kneading confectionery of the present invention can take a form that does not substantially contain an aqueous phase or a form that contains an aqueous phase, and may be a plastic oil or fat.

When the oil and fat composition for confectionery kneading of the present invention is a plastic oil and fat, shortening is exemplified as a form that does not substantially contain an aqueous phase. Here, "substantially not containing" means that the content of water (including volatile matter) is 0.5% by mass or less, which corresponds to shortening according to the Japanese Agricultural Standards. Examples of forms containing an aqueous phase include water-in-oil type and oil-in-water type, and the content of the oil phase is preferably 60 to 99.4% by mass, more preferably 65 to 98% by mass. The content of the aqueous phase is preferably 0.6 to 40% by weight, more preferably 2 to 35% by weight. The form containing an aqueous phase is preferably a water-in-oil type, such as margarine.

The oil and fat composition for kneading confectionery of the present invention can be produced by a known method. For example, in the case of plastic fats and oils that do not contain an aqueous phase, the oil phase can be heated and then rapidly cooled and kneaded using a cooling mixer such as a Combinator, Perfector, Votator, or Nexus. In the case of a form containing an aqueous phase, the oil phase and the aqueous phase can be suitably heated and mixed to emulsify, and then rapidly cooled and kneaded using the cooling mixer described above. In the cooling mixer, an inert gas such as nitrogen gas can be blown in as needed. Moreover, aging (tempering) may be performed after the rapid cooling and kneading.

The oil and fat composition for kneading confectionery of the present invention provides a good crispy feeling at the beginning of chewing and a good crumbling feeling at the end of chewing in confectionery. In soft confectionery, aging can be suppressed and the softness can be maintained for a long period of time, and in particular, aging can be suppressed and the softness can be maintained for a long period of more than one month, for example, several months. Furthermore, it is possible to prevent the pot from dropping. From this point of view, the oil and fat composition for kneading confectionery of the present invention can be suitably used for confectionery such as baked confectionery, steamed confectionery, fermented confectionery, and pie. Among these, for example, baked goods require flour, and the dough is obtained using eggs, carbohydrates, fats and oils, for example, by the sugar batter method, flour batter method, all-in mix method, egg white separation method, etc. After that, the dough can be baked.

Examples of baked goods include hard baked goods and soft baked goods that are foamed or expanded. These are foods that are preferred for their crunchy feel at the beginning of chewing and crumbling sensation at the end of chewing, and are suitable for use in soft baked goods because they can suppress aging, maintain softness, and prevent boiling. be able to.

Examples of hard baked goods include cookies and biscuits.

Examples of soft baked goods include cakes, baked donuts, and baked buns. Among these, examples of cakes include sponge cake, butter cake, pound cake, fruit cake, madeleine, bousses, financier, pancake, and waffle. Examples of soft steamed sweets include steamed bread, steamed cakes, and steamed buns. Examples of fermented confectionery include panettone, stollen, savarin, butterkuchen, and pandoro.

The oil and fat composition for kneading confectionery of the present invention is used by kneading it into dough. In the dough for confectionery using the oil and fat composition for kneading confectionery of the present invention, the enzyme activity for enzyme (I) as determined by the free fatty acid measurement method is 0.05 to 250 U per 100 g of flour. It is preferable to add an oil and fat composition, more preferably 0.1 to 50 U. In addition, it is preferable to add the oil and fat composition for confectionery kneading so that the enzyme activity of enzyme (II) at 40°C by the BPNPG7 colorimetric method is 0.01 to 50 U per 100 g of flour, and 0.02 It is more preferable that the amount is 10 U. When these enzyme activities are within the range, the crispness at the beginning of chewing and the feeling of disintegration at the end of chewing are good in confectionery, and in soft confectionery, aging can be suppressed for a long period of time and the softness can be maintained. It is possible to suppress pot overflow.

Confectionery dough using the oil and fat composition for kneading confectionery of the present invention differs depending on the type of confectionery, but for example, 3 to 130 g of the oil and fat composition for kneading confectionery can be blended to 100 g of flour.

The flour used in confectionery dough is not particularly limited, but includes, for example, wheat flour (strong flour, medium flour, soft flour, roasted flour, etc.), barley flour, whole wheat flour, rice flour, corn flour, rye flour, buckwheat flour, Examples include soybean flour, millet (millet, millet, amaranth, etc.), and potato flour. Depending on the purpose, confectionery dough may also contain water, carbohydrates, eggs, egg processed products, milk, dairy products, proteins, salts, emulsifiers, emulsifying foaming agents (emulsified oils and fats), and plasticity. Oils and fats, powdered oils, baking powder, yeast, yeast food, cacao mass, cocoa powder, chocolate, almond powder, coconut powder, coffee, black tea, matcha, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, Raw materials such as meat, seafood, beans, soybean flour, tofu, soy milk, soy protein, leavening agents, sweeteners, seasonings, spices, colorants, and flavors can be blended. These may be used alone or in combination of two or more. Carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, sweeteners such as stevia and aspartame, starch, and starch decomposition products. , indigestible dextrins, polysaccharides, etc. Examples of milk include milk. Dairy products include skim milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, skim concentrated milk, unsweetened condensed milk, sweetened condensed milk, unsweetened skim condensed milk, and sweetened skim condensed milk. , whole milk powder, skim milk powder, cream powder, whey powder, protein concentrate whey powder, whey cheese (WC), whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein Examples include sodium and potassium caseinate. Non-dairy milks include almond milk, coconut milk, and rice milk. Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein.

EXAMPLES The present invention will be explained in more detail with reference to Examples below, but the present invention is not limited to these Examples.

The enzymes used in Examples and Comparative Examples are as follows.
Phospholipase (phospholipase A2)
Nagase 10P/R Manufactured by Nagase ChemteX Japan Co., Ltd. Enzyme activity 100,000U/g by the following measurement method
The enzymatic activity of phospholipase A2 was measured by the following method.
・Phospholipase A2 enzyme activity measurement method (free fatty acid measurement method)
When the enzyme is added to 1% La-phosphotidylcholine solution (pH 8.0 0.1M Tris-HCl buffer 5mM CaCl ₂ ) and reacted at 37°C, calculate the amount of enzyme that will produce 1 μmol of free fatty acids per minute. It is assumed to be 1U.

Glycolytic enzyme As the glycolytic enzyme, maltose-producing α-amylase, maltotetraose-producing α-amylase, and α-amylase shown in Table 1 were used.
The enzyme activities of maltose-producing α-amylase, maltotetraose-producing α-amylase, and α-amylase were measured by the following method.
・Enzyme activity measurement method for maltose-producing α-amylase, maltotetraose-producing α-amylase, α-amylase (BPNPG7 colorimetric method)
Paranitrophenyl maltoheptoside (BPNPG7) whose non-reducing end was blocked was treated with an enzyme, the resulting paranitrophenyl oligosaccharide was decomposed with α-glucosidase, and the liberated paranitrophenyl was determined by colorimetric measurement. The enzyme activity unit is 1 U, which is the amount of enzyme that allows α-glucosidase to dissociate 1 μmol of paranitrophenyl from BPNPG7 in 1 minute when reacted at 40°C (65°C) (using Megazyme α-Amylase assay kit, buffer liquid pH 5).

The "relative ratio of the enzyme activity in an aqueous solution with a sugar concentration of 10% by mass" is the relative ratio of the enzyme activity in an aqueous solution with a sugar concentration of 10% by mass to the enzyme activity in an aqueous solution with a sugar concentration of 0% by mass. In the aqueous solution with a sugar concentration of 10% by mass, granulated sugar was added as sugar.

"The enzyme activity at 65°C relative to the enzyme activity at 40°C" is the enzyme activity at 65°C relative to the enzyme activity at 40°C, as determined by the BPNPG7 colorimetric method.

Transesterified oils and fats 1 and 2 used in the oil and fat compositions of Examples and Comparative Examples are as follows.
(ester exchanged fat 1)
25.0% by mass of extremely hardened palm kernel oil, 25.0% by mass of extremely hardened palm oil, and 50.0% by mass of palm oil were mixed, sodium methylate was added as a catalyst, and the temperature was reduced to 0 at 100°C under reduced pressure. The transesterification reaction was carried out for .5 hours. After the transesterification reaction, transesterified oil and fat 1 was obtained by washing with water, dehydration, and decolorization.
(ester exchanged fat 2)
Transesterification reaction was carried out using palm fractionated soft oil under the same conditions as above. After the transesterification reaction, transesterified oil and fat 2 was obtained by washing with water, dehydrating, decolorizing, and deodorizing.

The iodine values of the oils and fats shown in Tables 2 to 6 are based on the "2.3.4.1-2013 iodine value (Wyss-cyclohexane method)" of the Standard Oil and Fat Analysis Test Method (Japan Oil Chemists' Society). It was measured.

The content of oleic acid bonded to the 2-position of triglycerides in fats and oils is determined by the gas chromatography method (Standard Oil and Fat Analysis Test Methods (Japan Oil Chemists' Association), ``2.4.2.2-2013 Fatty acid composition (FID). 2-position fatty acid composition).

The solid fat content (SFC) of the oil phase (including emulsifier) was measured using the "2.2.9-2013 Solid Fat Content (NMR method)" of the Standard Oil and Fat Analysis Test Method (Japan Oil Chemists' Society). .
<Preparation of oil and fat composition for confectionery kneading>
<1> For cookies and pound cakes Examples 1 to 27 and Comparative Examples 1 to 13 shown in Tables 2A and B to Table 3, Examples 1, 8, 14, 17, 33, 34, and Comparative Example 14 shown in Table 5 Among the 15 oil and fat compositions for confectionery kneading, those that do not contain an emulsifier are heated to 65°C using the oil and fat compositions shown in these tables as the oil phase, and have the enzyme activities shown in these tables. (U/100 g of fat and oil composition) each enzyme was added and mixed. When blending an emulsifier, the oil and fat components and emulsifier components prepared according to the oil and fat composition shown in these tables are heated to 65°C as an oil phase, and the enzyme activity shown in these tables (U/100 g of fat and oil composition) is achieved. Each enzyme was added and mixed as shown. After mixing the enzymes, they were rapidly cooled and kneaded using a perfector to obtain an oil and fat composition for kneading confectionery. Note that the oil and fat composition for confectionery kneading according to Comparative Example 10 was prepared without adding enzymes.

Oil and fat compositions for kneading confectionery, which are water-in-oil emulsions of Examples 28 to 32 shown in Table 4, were obtained by the following method. Oil-soluble emulsifiers (monoglycerin stearate, propylene glycol stearate, crude lecithin) were added to the fats and oils prepared according to the oil and fat composition shown in Table 4 and dissolved by heating at 65°C to form the oil phase, which was dissolved in water. A water-in-oil emulsion was prepared by adding a sexual emulsifier (sucrose fatty acid ester) and heating and dissolving it at 65° C. to form an aqueous phase using a propeller. After adding and mixing each enzyme so that the enzyme activity shown in each example (U/100 g of oil/fat composition) is achieved, the mixture is rapidly cooled and kneaded using a perfecter to form an oil/fat composition for confectionery kneading (water-in-oil type). I got it.

<2> For steamed confectionery Among Examples 35 to 40 and Comparative Example 14 in Table 6, those that did not contain an emulsifier were heated to 65°C using the oil and fat blended in the oil and fat composition shown in Table 6 as the oil phase. Each enzyme was added and mixed so that the enzyme activity (U/100 g of fat and oil composition) shown in these tables was obtained. When blending an emulsifier, the oil and fat components and emulsifier components prepared according to the oil and fat composition shown in Table 6 are heated to 65°C as an oil phase, and the enzyme activity (U/100 g of fat and oil composition) shown in these tables is obtained. Each enzyme was added and mixed. After mixing the enzymes, they were rapidly cooled and kneaded using a perfecter to obtain an oil and fat composition for kneading confectionery. Note that the oil and fat composition for confectionery kneading according to Comparative Example 14 was prepared without adding enzymes.

(1) Cookie evaluation <Cookie production>
Comparison and formulation of the following (1) in which the oil and fat compositions for confectionery kneading containing enzymes according to Examples 1 to 27 in Table 2, Examples 28 to 32 in Table 4, and Comparative Examples 1 to 13 in Table 3 were added. In Example 10, cookies were prepared using the following formulation (2) in which the enzyme was added separately from the oil and fat composition. Specifically, first, the oil and fat composition, butter, and sugar were thoroughly mixed together, whole eggs were gradually added, and then soft flour was mixed in (1), and enzymes were mixed in (2) in advance. Combine the flour and retard in the refrigerator overnight. The next day, the retarded dough was stretched to 4 mm and cut out into a circular shape with a diameter of 40 mm. Cookies according to Examples and Comparative Examples were obtained by baking in an oven at 180° C. for 12 minutes.
<Cookie mixture> Mixture (1) Mixture (2)
Soft flour 100 parts by mass 100 parts by mass White sugar 40 parts by mass 40 parts by mass Whole eggs 15 parts by mass 15 parts by mass Butter 40 parts by mass 40 parts by mass Oil and fat composition for kneading confectionery (containing enzyme) 20 parts by mass -
Oil and fat composition for kneading confectionery (not containing enzyme) - 20 parts by mass Enzyme - Equivalent amount described in Comparative Example 10

Furthermore, as a reference example, a cookie (using 60 parts by mass of butter) was obtained by the above manufacturing method, in which the oil and fat composition for confectionery kneading with the above formulation was changed to butter without the addition of enzymes.

The above cookies were evaluated as follows.
[Crispy feeling at the beginning of the cookie bite (1)]
The baked cookies were placed in a plastic bag together with food-grade silica gel and stored at 20°C for 3 days. Using a circular plunger with a diameter of 5 mm, stress was measured by performing fracture measurement at a measurement speed of 1 mm/sec, and the crunchiness of the cookie at the beginning of chewing was evaluated according to the following criteria.
Evaluation criteria ◎+: Less than 80% compared to the stress of the reference example cookie (using butter) ◎: 80% or more and less than 85% compared to the stress of the reference example cookie (using butter) ○: Reference example cookie 85% or more and less than 90% compared to the stress of the reference example cookie (using butter) △: 90% or more and less than 95% compared to the stress of the reference example cookie (butter used) ×: Stress of the reference example cookie (butter used) 95% or more compared to

[Crispy feeling at the beginning of the cookie bite (2)]
The baked cookies were placed in a plastic bag together with food-grade silica gel and stored at 20°C for 3 days. A panel of 20 people evaluated the crunchiness of the cookie at the beginning of the bite, and based on the number of people who answered that the cookie had a "crispierness" at the beginning of the bite than the reference example cookie (using butter), The crispness was evaluated.
Evaluation criteria: ◎+: 17 or more out of 20 panelists answered that it had a "crispy feel".
◎: 15 to 16 out of 20 panelists answered that it had a "crispy feel".
○: Out of 20 panelists, 13 to 14 answered that it had a "crispy feel."
△: Out of 20 panelists, 9 to 12 answered that it had a "crispy feel".
×: Less than 9 out of 20 panelists answered that it had a "crispy texture."

[Feeling of collapse after chewing the cookie]
The baked cookies were placed in a plastic bag together with food-grade silica gel and stored at 20°C for 3 days. A panel of 20 people evaluated the feeling of the cookie disintegrating in the mouth (the way it crumbles into small pieces, spreads, and melts), and answered that it had a "more disintegrating feeling" at the end of the bite than the reference cookie (using butter). Evaluations were made based on the following criteria depending on the number of participants.
Evaluation criteria: ◎+: 17 or more out of 20 panelists answered that there was a feeling of collapse.
◎: 15 to 16 of the 20 panelists answered that they felt ``there is a sense of collapse.''
○: 13 to 14 of the 20 panelists answered that they felt a sense of collapse.
△: Out of 20 panelists, 9 to 12 people answered that there was a sense of collapse.
×: Less than 9 out of 20 panelists answered that there was a feeling of collapse.

The evaluation panel that evaluated the above-mentioned crunchiness at the beginning of the cookie bite (2) and crumbling sensation at the end of the cookie prepared 20 sets of cookies with different textures and flavors and conducted a one-on-two point test. (duo-trio test, a method in which three samples are presented for two types of samples, but one of the samples is presented as a standard sample, and the same one as the standard sample is selected), and the correct answer rate is More than 70% of the people were selected. Before conducting the evaluation, the entire panel discussed and reconciled the characteristics of each evaluation item to ensure that each panel had a common understanding. In addition, in order to eliminate panel bias in the sensory evaluation and increase the accuracy of the evaluation, the test area number and content of the samples were not informed to the panel, and the samples were presented randomly.

The above evaluation results are shown in Tables 2A and B, Table 3, and Table 4.

(2) Evaluation of pound cake <Preparation of pound cake>
Examples 1 to 27 in Table 2, Examples 28 to 32 in Table 4, Examples 1, 8, 14, 17, 33, 34 in Table 5, Comparative Examples 1 to 13 in Table 3, Comparative Example 14 in Table 5 In Comparative Example 10, a pound was prepared using the following formulation (2) in which an enzyme-containing oil and fat composition for confectionery kneading was added, and in Comparative Example 10, an enzyme was added separately from the oil and fat composition. I made a cake. Specifically, first, the oil and fat composition, butter, and sugar were thoroughly mixed to have a specific gravity of 0.75. After gradually adding the whole eggs, add the soft flour that has been mixed with baking powder in the case of (1), and the soft flour that has been mixed with baking powder and enzymes in the case of (2), and then adjust the final specific gravity. was set to 0.85. 350g of the cake was placed in a pound mold and baked in an oven at 170°C for 40 minutes to obtain pound cakes according to Examples and Comparative Examples.
<Pound cake composition> Mixture (1) Mixture (2)
Soft flour 100 parts by mass 100 parts by mass White sugar 100 parts by mass 100 parts by mass Whole eggs 100 parts by mass 100 parts by mass Baking powder 2 parts by mass 2 parts by mass Butter 80 parts by mass 80 parts by mass Oil and fat composition for kneading confectionery (enzyme-containing) 20 Mass part -
Oil and fat composition for kneading confectionery (not containing enzyme) - 20 parts by mass Enzyme - Equivalent amount as described in Comparative Example 10

Furthermore, as a reference example, a pound cake (using 100 parts by mass of butter) was obtained by the above manufacturing method, in which the oil and fat composition for confectionery kneading was changed to butter with the above formulation without adding enzymes.

The above pound cake was evaluated as follows.
[Crispy feeling at the beginning of the bite of pound cake (1)]
The baked pound cake was placed in a plastic bag and stored at 20°C for 1 day. The pound cake was cut to a thickness of 20 mm, and the cut surface was measured at breakage using a circular plunger with a diameter of 5 mm at a measuring speed of 1 mm/sec to measure the stress. The feeling was evaluated.
Evaluation criteria ◎+: Less than 80% compared to the stress of the reference example pound cake (using butter) ◎: 80% or more and less than 85% compared to the stress of the reference example pound cake (using butter) ○: Reference example 85% or more and less than 90% compared to the stress of the pound cake (using butter) △: 90% or more and less than 95% compared to the stress of the reference example pound cake (using butter) ×: The stress of the reference example pound cake ( 95% or more stress compared to butter (using butter)

[Crispy feeling at the beginning of the bite of pound cake (2)]
The baked pound cake was placed in a plastic bag and stored at 20°C for 1 day. The pound cake was cut to a thickness of 20 mm, and a panel of 20 people evaluated the crispness at the beginning of the bite, and the number of people who answered that the cake was "crispier" at the beginning of the bite than the reference example pound cake (using butter) The crispness of the pound cake at the beginning of the bite was evaluated using the following criteria.
Evaluation criteria: ◎+: 17 or more out of 20 panelists answered that it had a "crispy feel".
◎: 15 to 16 out of 20 panelists answered that it had a "crispy feel".
○: Out of 20 panelists, 13 to 14 answered that it had a "crispy feel."
△: Out of 20 panelists, 9 to 12 answered that it had a "crispy feel".
×: Less than 9 out of 20 panelists answered that it had a "crispy texture."

[Feeling of collapse at the end of pound cake bite]
The baked pound cake was placed in a plastic bag and stored at 20°C for 1 day. A panel of 20 people evaluated the feeling of the pound cake disintegrating in the mouth (the way it crumbles into small pieces, spreads, and melts), and found that it had a "more disintegrating feeling" at the end of the bite than the reference pound cake (using butter). Evaluations were made based on the following criteria depending on the number of respondents.
Evaluation criteria: ◎+: 17 or more out of 20 panelists answered that there was a feeling of collapse.
◎: 15 to 16 of the 20 panelists answered that they felt ``there is a sense of collapse.''
○: 13 to 14 of the 20 panelists answered that they felt a sense of collapse.
△: Out of 20 panelists, 9 to 12 people answered that there was a sense of collapse.
×: Less than 9 out of 20 panelists answered that there was a feeling of collapse.

In addition, the evaluation panel that evaluated the crunchiness at the beginning of the pound cake (2) and the crumbling feeling at the end of the pound cake prepared 20 pairs of pound cakes with different textures and flavors and compared them to one pair. A two-point test method (duo-trio test, in which three samples are presented for two types of samples, one of which is presented as a standard sample, and the same one as the standard sample is selected) was carried out. , people with a correct answer rate of 70% or higher were selected. Before conducting the evaluation, the entire panel discussed and reconciled the characteristics of each evaluation item to ensure that each panel had a common understanding. In addition, in order to eliminate panel bias in the sensory evaluation and increase the accuracy of the evaluation, the test section number and content of the samples were not informed to the panel, and the samples were presented randomly.

[Suppression of aging of pound cake (softness)]
The baked pound cake was cut to a thickness of 20 mm, each piece was placed in a plastic bag together with an anti-mold, and stored at 20° C. for 60 days. The stress was measured by compressing the cut surface by 40% at a measurement speed of 1 mm/sec using a circular plunger with a diameter of 30 mm, and the softness of the pound cake was evaluated according to the following criteria.
Evaluation criteria ◎+: Less than 1.3 times the stress after 1 day ◎: 1.3 times or more and less than 1.4 times compared to the stress after 1 day ○: 1. compared to the stress after 1 day. 4 times or more and less than 1.5 times △: 1.5 times or more and less than 1.7 times compared to the stress after 1 day ×: 1.7 times or more compared to the stress after 1 day Note that the pound according to the reference example The stress of the cake was 1.7 times higher than that after one day.

[Pound cake left in pot]
After one hour, the baked pound cake was allowed to cool at room temperature, and then placed in a plastic bag and stored at 20°C for one day. The center part of the pound cake was cut, the height of the center part was measured, and the pot fall was evaluated according to the following criteria.
Evaluation criteria ◎+: Height at the center is 9 cm or more ◎: Height at the center is 8.5 cm or more and less than 9 cm ○: Height at the center is 8 cm or more and less than 8.5 cm △: Height at the center is 7 .5 cm or more and less than 8 cm ×: Height of the center part is less than 7.5 cm The height of the center part of the pound cake according to the reference example was 8 cm or more and less than 8.5 cm.

The above evaluation results are shown in Tables 2A and B, Table 3, Table 4, and Table 5. FIG. 1 shows photographs of the pound cakes of Example 17 and Comparative Example 13 that have fallen out of the pot.

(3) Evaluation of steamed sweets <Preparation of steamed sweets>
In Examples 35 to 40 and Comparative Example 14 in Table 6, the formulation (1) below was added with an enzyme-containing oil and fat composition for confectionery kneading, and in Comparative Example 14, the enzyme was added separately from the oil and fat composition. A steamed confectionery was prepared using the following formulation (2). Specifically, first, caster sugar, caramel color, black molasses sugar, and water (a small amount left behind) were added and mixed, then the baking soda was dissolved in the remaining water and added. In the following formulation (1), wheat flour was added, and in the formulation (2), wheat flour with enzymes mixed in advance was added. Finally, in formulation (1), an oil and fat composition (containing enzyme) was added, and in formulation (2), an oil and fat composition (not containing enzyme) were added. The dough was poured into a metal frame lined with paper, flattened, and steamed to obtain steamed confections according to Examples and Comparative Examples.
〈Steamed confectionery composition〉 Mixture (1) Mixture (2)
Wheat flour 100 parts by mass 100 parts by mass White sugar 112 parts by mass 112 parts by mass Caramel color 4 parts by mass 4 parts by mass Black molasses 0.4 parts by mass 0.4 parts by mass Water 55 parts by mass 55 parts by mass Baking soda 2.5 parts by mass 2. 5 parts by mass Oil and fat composition for confectionery kneading (containing enzyme) 10 parts by mass -
Oil and fat composition for kneading confectionery (not containing enzyme) - 10 parts by mass enzyme equivalent amount described in Comparative Example 14

Furthermore, as a reference example, a steamed confectionery (using 10 parts by mass of rapeseed oil) was obtained by the above-mentioned manufacturing method, in which the oil and fat composition for confectionery kneading was changed to rapeseed oil without the addition of enzymes (using 10 parts by mass of rapeseed oil).

The above steamed confectionery was evaluated as follows.
[Evaluation of crispness at the beginning of chewing of steamed sweets (1)]
After putting the steamed sweets in a plastic bag and storing them at 20°C for one day, stress was measured by using a circular plunger with a diameter of 5 mm at a measuring speed of 1 mm/sec. The crispness at the beginning of chewing was evaluated.
Evaluation criteria ◎+: Less than 80% compared to the stress of the reference example steamed confectionery (using rapeseed oil) ◎: 80% or more and less than 85% compared to the stress of the reference example steamed confectionery (using rapeseed oil) ○: Reference example 85% or more and less than 90% compared to the stress of the steamed confectionery (using rapeseed oil) of △: 90% or more and less than 95% compared to the stress of the steamed confectionery of the reference example (using rapeseed oil) ×: The stress of the steamed confectionery of the reference example ( 95% or more compared to the stress of using rapeseed oil

[Crispy feeling at the beginning of chewing steamed sweets (2)]
After putting the steamed confectionery in a plastic bag and storing it at 20℃ for one day, a panel of 20 people evaluated the crispness at the beginning of the bite of the steamed confectionery. The crunchiness of the steamed confectionery at the beginning of the bite was evaluated based on the following criteria based on the number of people who answered "It's delicious."
Evaluation criteria: ◎+: 17 or more out of 20 panelists answered that it had a "crispy feel".
◎: 15 to 16 out of 20 panelists answered that it had a "crispy feel".
○: Out of 20 panelists, 13 to 14 answered that it had a "crispy feel."
△: Out of 20 panelists, 9 to 12 answered that it had a "crispy feel".
×: Less than 9 out of 20 panelists answered that it had a "crispy texture."

[Evaluation of the feeling of disintegration at the end of chewing steamed sweets]
After putting the steamed confectionery in a plastic bag and storing it at 20℃ for one day, a panel of 20 people evaluated the feeling of the cookie disintegrating in the mouth (finely crumbling, spreading, and melting). The evaluation was based on the following criteria based on the number of people who answered that there was a "feeling of disintegration" at the end of chewing compared to (using salad oil).
Evaluation criteria ◎+: 17 or more out of 20 panelists answered that the steamed confectionery of the reference example (using rapeseed oil) had a "more disintegrating feeling" than the steamed confectionery of the reference example (using rapeseed oil).
◎: 15 to 16 out of 20 panelists answered that the steamed confectionery had a "more disintegrating feeling" than the reference example steamed confectionery (using rapeseed oil).
○: 13 to 14 of the 20 panelists answered that the steamed confectionery had a "more disintegrating feeling" than the reference example steamed confectionery (using rapeseed oil).
△: Out of 20 panelists, 9 to 12 people answered that the steamed confectionery had a "more disintegrating feeling" than the reference example steamed confectionery (using rapeseed oil).
×: Less than 9 out of 20 panelists answered that the steamed confectionery of the reference example (using rapeseed oil) had a "more disintegrating feeling".

In addition, the evaluation panel that evaluated the crunchiness at the beginning of chewing (2) of the steamed confectionery mentioned above and the disintegration feeling at the end of chewing the steamed confectionery prepared 20 sets of steamed confections with different textures and flavors and gave a 1:2 ratio. Point test method (duo-trio test, a method in which three samples are presented for two types of samples, one of which is presented as a standard sample, and the same one as the standard sample is selected), We selected people with a correct answer rate of 70% or higher. Before conducting the evaluation, the entire panel discussed and reconciled the characteristics of each evaluation item to ensure that each panel had a common understanding. In addition, in order to eliminate panel bias in the sensory evaluation and increase the accuracy of the evaluation, the test area number and content of the samples were not informed to the panel, and the samples were presented randomly.

The results are shown in Table 6.

Claims (7)

Contains the enzyme (I) and enzyme (II) shown below, and the enzyme (II) has a sugar concentration relative to the enzyme activity in an aqueous solution with a sugar concentration of 0% by mass in the enzyme activity at 40°C by the BPNPG7 colorimetric method. The relative ratio of the enzyme activity in a 10% by mass aqueous solution is 20% or more,
An oil and fat composition for kneading confectionery, in which the enzyme activity of enzyme (II) at 40°C as measured by the BPNPG7 colorimetric method is 0.003 to 15 U per 1 U of enzyme activity of enzyme (I) as measured by free fatty acid measurement method.
Enzyme (I): Phospholipase without lipase activity Enzyme (II): At least one selected from maltose-producing α-amylase and maltotetraose-producing α-amylase The confectionery mixture according to claim 1, wherein the content of oleic acid bound to the 2-position of the triglyceride in the fat and oil is 30 to 65% by mass based on the mass of the entire fatty acid bound to the 2-position of the triglyceride. Oil and fat compositions for use . The oil and fat composition for kneading confectionery according to claim 1 or 2, wherein the enzyme (I) has an enzyme activity of 0.5 to 250 U per 100 g of the oil and fat composition as determined by a free fatty acid measurement method. The fat and oil for confectionery kneading according to any one of claims 1 to 3, wherein the enzyme (II) has an enzyme activity of 0.1 to 50 U per 100 g of the fat and oil composition at 40°C according to the BPNPG7 colorimetric method. Composition. The confectionery mixture according to any one of claims 1 to 4 , wherein the enzyme (II) has an enzyme activity at 65°C that is at least twice as high as that at 40°C, as measured by the BPNPG7 colorimetric method. Oil and fat compositions for use. The oil and fat composition for kneading confectionery according to any one of claims 1 to 5 , which contains at least one emulsifier selected from glycerin fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and lecithin. A confectionery selected from baked confectionery and steamed confectionery using the oil and fat composition for kneading confectionery according to any one of claims 1 to 6 .