JPH04173046A - Oil and fat composition for baked cake or such and preparation of composite cake - Google Patents

Abstract

PURPOSE:To obtain an oil and fat composition effective to suppress the whitening of a composite cake composed of a combination of chocolate, etc., and a baked cake such as biscuit during preservation by compounding an emulsifier capable of adsorbing wheat starch. CONSTITUTION:A baked cake prepared by using wheat flour, sugar, oil and fat and water as main raw materials is embedded or inserted into chocolate, cream, etc., to obtain a composite cake. In the above process, an emulsifier capable of adsorbing wheat starch is added to the dough for the baked cake in an amount of >=0.03wt.%. The emulsifier capable of adsorbing wheat starch is selected from glycerol fatty acid ester, sorbitan fatty acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester, organic acid stearyl ester or their salt, etc. The oil phase in the oil and fat composition has an SFC of >=15% measured by NMR process after completely melting the specimen at 60 deg.C cooling to 30 deg.C and leaving at the temperature for 24hr. The SFC measured by leaving for 60min after cooling to 30 deg.C is >=70% of the SFC measured after leaving for 24hr.

Description

Detailed Description of the Invention [Field of Industrial Application] The present invention relates to an oil and fat composition suitable for kneading oil and fat for baked confectionery and a method for producing composite confectionery, and more specifically to a method for producing baked confectionery such as biscuits and kutskies. The present invention relates to an oil and fat composition suitable for kneading fats and oils for baked confectionery, which can suppress the phenomenon of whitening of composite confectionery made by combining chocolate, cream, etc. during storage, and a method for producing composite confectionery. .

[Conventional technology and problems]

BACKGROUND ART Conventionally, composite confectionery products such as biscuits and kutskii have been produced by coating or sandwiching chocolate or cream into baked confectionery products, or by embedding baked confectionery products in chocolate.

During the distribution process and storage after manufacturing, the surface of the baked confectionery often becomes discolored to white powder, spots, or spots, or becomes white overall. This not only deteriorates the appearance of the product but also softens the chocolate, significantly reducing its commercial value.

This phenomenon is fundamentally different from the biscuit bloom or so-called phant bloom phenomenon that has been observed in the past when using Bisquent alone without coating chocolate or cream, and is caused by the change in surface condition seen in composite confectionery products as described above. Although the mechanism has not been fully elucidated, it is estimated as follows. The fats and oils in the fats and oils composition kneaded into biscuits, kutskies, etc. are completely melted during baking, and crystallization of the solid fats and oils occurs through the cooling process. As it cools, crystallization of solid fats and oils occurs and progresses sequentially from the surface area with the lowest temperature, but in the cooling process after baking biscuits, kutskii, etc., the cooling is actually done under very slow cooling conditions. Because there are many
Fats and oils exist on the surface and inside of biscuits, cutlets, etc. in a solid-liquid separated state where solid fats and liquids are separated. When chocolate, cream, etc. are brought into contact with this, a so-called migration phenomenon occurs in which liquid fats and oils migrate from the biscuit and kutsky sides, which originally have a lot of liquid fats, to the chocolate and cream sides, which have less liquid fats and fats. When the solid fat content of the kneaded fat and oil is low, the starch granules on the surface of the biscuit and kutskiy are completely exposed due to migration due to the large amount of liquid fat, and as a result, there are no grains in appearance, and the entire product appears white.

In addition, when the solid fat content of the kneaded fat is high, it exists in a solid-liquid separated state, and the starch granules in the area where the liquid fat is present are exposed on the surface of the biscuit and kutsky due to migration.
The areas where solid fats and oils are present remain as they are, so they appear as white powder, spots, or mottled appearance. Also,
In any of the above cases, a fat bloom phenomenon occurs at the same time due to coarsening of the crystals of the high melting point fat remaining due to the migration of the liquid fat, and this is responsible for the discoloration of the surface condition of the biscuit and cookie. Furthermore, when viewed from the chocolate and cream side, liquid oil migrates from the biscuit and kutsky side, causing the chocolate and cream to soften.The above phenomenon that occurs in composite confectionery is abbreviated as migration.

As mentioned above, the migration observed in composite confectionery of baked confectionery such as biscuits and kutskiy with chicolate, cream, etc. is influenced by the presence of solid fat and liquid fat in the baked confectionery, and This is thought to be caused by migration and coarsening of the crystals in the high-melting point fat portion.

As a method for preventing such whitening, the content of trans acids in the fatty acids constituting the oil and fat is 30% or more, and certain S, F, 1. S9F of the oil and fat, 1. Values and S, F, 1. of fats and oils in chocolate. The difference from the value is 20℃
35 or less as a fat and oil for kneading confectionery (Japanese Patent Publication No. 61-47491), at least one of the three fatty acid residues constituting the triglyceride is a saturated fatty acid having 20 to 24 carbon atoms. A migration inhibitor for fats and oils for baked confectionery consisting of fats and oils containing 10% by weight or more of disaturated-unsaturated mixed acid group triglyceride.
A method of using fats and oils containing 5 to 100% by weight in composite baked confectionery (JP 63-126457L) Hydrogenated fish oil as an essential fat component of 20% by weight or more and specific S, F, 1.
An oil and fat composition containing 20% or more of vegetable oil and fat having S and F of the oil and fat composition.

■, is 30-55% at 20℃, 30% at 30℃,
A kneaded oil and fat composition for baked confectionery (Japanese Patent Application Laid-Open No. 64-60325) has been disclosed that has a content of 5% or less at 40°C.

All of the above methods and compositions improve the crystalline state of the fats and oils in the baked confectionery by appropriately changing the fat composition of the fat and oil kneaded into the baked confectionery in order to suppress the transfer of fats and oils from the baked confectionery to chocolate, cream, etc. However, as a matter of course, there is a limit to suppressing the movement of liquid fats simply by changing the oil composition.
Furthermore, if it is attempted to almost completely suppress migration using the above methods and compositions, the melting point of the fats and oils used in baked confectionery will inevitably increase, and as a result, biscuits,
Another problem arises in that the kneading and dispersibility of fats and oils into kutsky dough deteriorates, and the resulting biscuits and kutsky do not melt in the mouth very well.

As described above, although it is possible to suppress migration to some extent with the above-mentioned conventional technology, the current situation is that this level cannot be said to be sufficient.

[Means for solving problems]

In view of the ridges, the present inventors conducted various studies on various food emulsifiers in order to prevent the migration phenomenon of biscuits, kutskis, etc. of composite confectionery products, and found that wheat flour was added to the fat and oil for kneading baked confectionery products. We have completed the present invention by discovering that migration can be surprisingly suppressed by using an oil and fat composition containing an emulsifier capable of adsorbing starch.

That is, the first aspect of the present invention provides an oil and fat composition for baked confectionery, etc., which is characterized by containing 0.1% by weight or more of an emulsifier capable of adsorbing wheat starch. When manufacturing composite confectionery products in which baked confectionery products whose main ingredients are sugar and water are embedded or inserted into chocolate or cream, an emulsifier capable of adsorbing wheat starch is added to the dough of the baked confectionery product. Each content includes a method for producing composite confectionery characterized by using 0.03% by weight or more of the above ingredients.

The method for measuring the adsorption ability of an emulsifier to wheat starch is as follows.

Method for measuring adsorption capacity: Add 100 g of wheat starch and 5 mg of emulsifier to 50 M1 water and heat at 60°C for 30 minutes ↓ Cool ↓ Centrifuge (35,000 g) ↓ Dilute to 100 d of filtered supernatant ↓ Add 75 ad to 20 d of supernatant ( 7) Water, 10d lNlIC1
Add 5d of 0.4N potassium iodide ↓ Titrate with standard iodine solution ↓ Amount of iodine bonded Adsorption index of emulsified wheat starch (complex index) With the above complex index, in the present invention, the adsorption ability of the emulsifier to wheat starch is calculated. be used as an indicator. Emulsifiers with an index of 60 or more are particularly effective in suppressing migration.

Examples of emulsifiers capable of adsorbing wheat starch used in the present invention include glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, stearyl organic acid esters and salts thereof, and these may be used alone. Or, two or more kinds are used in combination.

Examples of the glycerin fatty acid ester include glycerin fatty acid monoester (commonly known as monoglyceride), glycerin organic acid fatty acid monoester, and the like. In addition, it contains glycerin! The organic acid residue in the acid fatty acid monoester is
For example, fatty acid monocarboxylic acids composed of lower fatty acids such as acetic acid, propionic acid, butyric acid, aliphatic saturated dicarboxylic acids such as oxalic acid and succinic acid, aliphatic unsaturated dicarboxylic acids such as maleic acid and fumaric acid, lactic acid, malic acid, tartaric acid,
Examples include oxyacids such as diacetyltartaric acid and citric acid, and amino acids such as glycine and aspartic acid.

Examples of the polyglycerin fatty acid ester include polyglycerin fatty acid monoesters to polyglycerin fatty acid pentaesters with #1 to 5 fats, polyglycerin condensed lysyl phosphates, and the like. Polyglycerin condensed lysyl inate is an ester of polyglycerin and condensed lysyl inate, and is usually a mono- or diester of polyglycerin with a degree of glycerin polymerization of 2 to 3 and condensed lysyl inate of ricinoleic acid with a degree of condensation of 3 to 5. A mixture is used.

Sorbitan fatty acid ester is an ester of sorbitan and fatty acid, and is usually an ester in which 1 to 3 fatty acids are bonded to one molecule of sorbitan.

Sucrose fatty acid ester is produced by the reaction between the hydroxyl group in sucrose and the carboxyl group of fatty acid! II
It is an ester, and the number of fatty acids that react with sucrose is
The number is 1 to 8 based on the number of hydroxyl groups in sucrose.

Examples of the stearyl Il#I ester and its salts include stearyl lactic acid, sodium stearyl lactate, calcium stearyl lactate, and sodium stearyl fumarate.

The reason why migration is suppressed by using an emulsifier that has the ability to adsorb wheat starch is not necessarily clear, but liquid fats and oils from biscuits, kutskii, etc. are adsorbed around the starch through the emulsifier adsorbed to the starch. It is thought that exposure and whitening of starch granules are suppressed because movement is suppressed.

Since emulsifiers with high starch adsorption capacity are more effective, emulsifiers can be added to oil and fat compositions in their original form, such as liquid or powder, but they can also be added to baked confectionery dough. In order to have a sufficient effect on starch, it is effective to add a water-soluble emulsifier in the form of an aqueous solution in a sufficiently dissolved state, and for water-insoluble emulsifiers with an HLB of 7 or less, disperse them in the aqueous phase. It is more effective if it is added in this form, or if it forms a liquid crystal. In particular, glycerin fatty acid monoester, which easily forms liquid crystals, and glycerin-containing I! It is generally said that it is preferable to add acid fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, and propylene glycol fatty acid ester in this form in order to exhibit a sufficient effect. Organic acid salts for neutralizing free fatty acids slightly contained in polyhydric alcohols such as sorbitol, glycerin, propylene glycol, and class II and emulsifiers are effective.

The liquid crystal state of the emulsifier refers to the form of the emulsifier that is dispersed in an aqueous solution in a neat or gel state and has a hexagonal structure, a cubic structure, a lamellar structure, or an inverted hexagonal structure.

Among emulsifiers, emulsifiers that have a particularly large adsorption capacity for starch and are effective against migration include glycerin monolaurate, glycerin monomyristate, glycerin monopalmitate, glycerin monostearate, glycerin monolaurate, succinic monoglyceride, Examples include diacetyl tartrate monoglyceride, calcium stearyl lactate, and sodium stearyl lactate.

The oil and fat composition in the present invention is usually used in the form of margarine or sheeting.

The oils and fats used in the present invention include soybean oil, cottonseed oil, high-erucine rapeseed oil, low-erucine rapeseed oil, palm oil, coconut oil, peanut oil, corn oil, palm kernel oil, jojoba oil (J
It is a mixture of one or more of animal and vegetable fats and oils, such as (Ojoba), Cuphea oil, fish oil, beef tallow, lard, and milk fat, as well as their hydrogenated oils, fractionated oils, transesterified oils, and the like.

The migration suppressing effect of the fat and oil composition of the present invention can be improved by using an emulsifier with a large starch adsorption capacity, but if the composition and properties of the fat and oil (hereinafter simply referred to as fat and oil) in the composition are limited, the effect can be further improved. can be improved. The properties of such oils and fats are 80% as measured by NMR method.
S, F, and C 24 hours after completely melting the fat at °C and transferring to 30 °C.

is 15% or more, and the S, F, and C after 60 minutes after being transferred to 30°C are 70% or more of the S, F, and C after 24 hours. As a method for obtaining fats and oils with such properties, the above-mentioned common fats and oils alone or a mixture of these 10
~95 parts by weight, for example, as a constituent fatty acid with a carbon number of 20
10-60% by weight of ~24 saturated fatty acids, 8-1 carbon number
Fats and oils containing triglycerides containing 10 to 80% by weight of 4 saturated fatty acids and at least one of both fatty acids in one triglyceride molecule are 5 to 903! S, F, and C of oils and fats can be adjusted by mixing a certain amount of S.

F, C,! For example, as oils and fats for maintenance, carbon numbers are 20~
A 1:1 mixture of fats and oils containing 24 saturated acids (for example, extremely hardened oil of high erucine rapeseed oil) and fats and oils containing saturated acids having 8 to 14 carbon atoms (for example, coconut oil) is treated with an alkaline catalyst or an enzyme. It can be obtained by transesterification, followed by washing with water, decolorization, and deodorization by conventional methods.

As above, S, F, C, 4I! The reason why the migrating silane suppressing effect is further improved by using an oil or fat that has a high crystallization rate at a certain value or more as an oil or fat in a migration oil or fat composition is not fully elucidated.
This is thought to be due to the fact that by using an oil or fat that has a faster crystallization rate than general oils or fats, it crystallizes quickly after baking and while cooling the baked confectionery with less solid-liquid separation.

[Examples] Hereinafter, the present invention will be explained based on Examples and Comparative Examples, but the present invention is not limited thereto in any way.

In addition, in the following examples, "%" and "r part" are both based on weight.

Reference example: Transesterified fats and oils using alkali catalyst (S, F
, C, Production of fats and oils for conditioning) Extremely hydrogenated oil of high erucine rapeseed oil (Fatty acid composition: 6.9% palmitic acid, 36.0% stearic acid, Arakiji 7M
9.8%, hehe 71!47.2%) to 50 parts of coconut oil (fatty acid composition dicaprylic acid 6.9%, capric acid 5.9%).
7%, Laurin #45.3%, Myristic acid 17.9%
, palmitin #4.9%, stearin #12.9%)5
0 part was added thereto, and transesterification was carried out at 80° C. for 30 minutes using sodium methylate (0.1% based on oil) as a catalyst to obtain transesterified oil. This product was washed with water, decolorized, and deodorized by conventional methods to obtain oils and fats for S, F, and C adjustment.

Implementation N1 Glycerin monostearate (emulsifier with high adsorption capacity to starch, emulsifier with large adsorption capacity to starch,
After adding 3% complex index (385) and 0.3% lecithin and sufficiently melting, the mixture was cooled and kneaded in a conventional manner to prepare an oil and fat composition. The oil and fat of this composition before the addition of the emulsifier was at 30°C and 24°C.
S, F after hours.

C0 is 10.1%, S, F, C, after 60 minutes is 2.3%
(23% of S, F, and C after 24 hours).

Using this oil and fat composition, 100 parts of soft flour, 3 parts of oil and fat composition
5 parts by weight, Jojiro I! 40 parts, whole eggs, 5 parts, salt 0.5 parts, and water 18 parts, with a diameter of 35 m and a weight of 4. Og round biscuits are manufactured, with a diameter of 40cm and a weight of 12mm.
A composite confectionery was produced by embedding the biscuit in chiccorate, which had a circular shape of 1.3 g and contained 38% cocoa butter, to such an extent that the surface of the biscuit was not buried. This composite confectionery was kept at a constant temperature of 25℃,
In addition, as a result of conducting a test using two cycles of 7 days at 32° C. and 20° C., no phenomena such as whitening or spots on the surface of the biscuit were observed up to 60 days and 120 cycles. In addition, the kneading properties during biscuit production were good without any problems.

In addition, glycerin monostearate and lecithin are each manufactured by Taiyo Kagaku ■ "Sampler" Ik18000 (trade name).
, "Legion P (trade name) J" manufactured by Riken Vitamin ■ was used.

Example 2 An oil and fat composition was prepared in the same manner as in Example 1 except that succinic acid monoglyceride (complex index 265) was used instead of glycerin monostearate, and a composite confectionery was manufactured in the same manner as in Example 1. Tested.

As a result, no phenomena such as whitening or spots on the surface of the biscuit were observed up to 70 days and 140 cycles, and the kneading properties during biscuit production were good without any problems.

The lecithin used was the same as in Example 1, and the succinic acid monoglyceride was "Poem B-10 (trade name)" manufactured by Riken Vitamin ■.

Example 3 3 parts of glycerin monostearate, 0.3 parts of lecithin, and 16 parts of water were added to 80.7 parts of mixed fat and oil having the same composition as in Example 1, mixed and emulsified at 70°C for 20 minutes, and then rapidly cooled by a conventional method. An oil and fat composition was prepared by kneading, and a composite confectionery was manufactured and tested in the same manner as in Example 1.

As a result, no phenomena such as whitening or spots on the surface of the biscuit were observed up to 70 days and 140 cycles, and the kneading properties during biscuit production were good without any problems. The glycerin monostearate and lecithin used were the same as those used in the experiments.

Example 4 16 parts of a mixed solution of 6 parts of water and 10 parts of liquid sugar was heated to 70°C, and while stirring, 3 parts of glycerin monostearate was added to sufficiently form a hydrated gel (liquid crystal), and then heated to 30°C. Mixed oil and fat 8 having the same composition as Example 1, which was gradually cooled to the front and back
After adding 0.7 parts of lecithin to 0.3 parts of lecithin, the mixture was rapidly cooled and kneaded in a conventional manner to prepare an oil and fat composition. The above liquid crystal solution was added to this composition and mixed lightly to prepare a liquid crystal-containing oil and fat composition.

Using this composition, a composite confectionery was produced and tested in the same manner as in Example 1.

As a result, no phenomena such as whitening or spots on the surface of the biscuit were observed up to 90 days and 180 cycles, and the biscuit had no problem in spreading or straying, and was very good. Note that all the emulsifiers used were the same as in Example 1.

Example 5 First, 19 parts of a liquid crystal solution was prepared in the same manner as in Example 4, and then 60% hydrogenated corn oil with a melting point of 35.0°C and 60% hydrogenated corn oil with a melting point of 36.0°C were added.
0.7 parts of lecithin is added to 80.7 parts of oil and fat, which is a mixture of 20% palm wave at 0°C and 20% transesterified oil prepared in the above reference example.
3 parts were added and rapidly cooled and kneaded by a conventional method to prepare an oil and fat composition. The above liquid crystal solution was added to this composition to prepare a liquid crystal-containing oil and fat composition in the same manner as in Example 4.

5. After 224 hours at 30°C, the fat and oil excluding the emulsifier of this composition. F, C, 15.2%, S, F, C after 60 minutes
.

was 11.1% (S, F, C, 073% after 24 hours).

A composite confectionery was produced and tested in the same manner as in Example 1 using the above composition.

As a result, no phenomena such as whitening or spots on the surface of the biscuit were observed up to 120 days and 240 cycles, and the kneading properties during biscuit production were also very good without any problems. Note that all the emulsifiers used were the same as in Example 1.

Example 6 A liquid crystal-containing oil N composition was prepared in the same manner as in Example 5 except that succinic acid monoglyceride was used instead of glycerin monostearate, and a composite confectionery was produced and tested using this in the same manner as in Example 1. did.

As a result, no phenomena such as whitening or spots on the surface of the biscuit were observed up to 110 days and 220 cycles, and the kneading properties during biscuit production were also very good without any problems. Note that all the emulsifiers used were the same as in Example 2.

Comparative Example 1 Lecithin 0 was added as an emulsifier to the same mixed oil and fat as in Example 1.
．． After adding 3% and sufficiently melting, the mixture was rapidly cooled and kneaded by a conventional method to prepare an oil and fat composition. Using this oil and fat composition, a composite confectionery was produced and tested in the same manner as in Example 1.

As a result, after 7 days and 14 cycles, a whitening phenomenon was observed on the surface of the biscuit.

Comparative Example 2 Lecithin 0 was added as an emulsifier to the same blend of oil and fat as in Example 5.
．． After adding 3% and sufficiently melting, the mixture was rapidly cooled and kneaded by a conventional method to prepare an oil jl&lI composition. Using this oil and fat composition, a composite confectionery was produced and tested in the same manner as in Example 1.

As a result, after 60 days and 120 cycles, a whitening phenomenon was observed on the surface of the biscuit.

〔Effect of the invention〕

As described above, according to the present invention, in baked confectionery coated with chocolate or cream, etc., sandwiched or buried therein to be used in a composite confectionery, it is possible to convert the baked confectionery into chocolate, etc. It is possible to prevent whitening, spots, and discoloration of baked goods due to migration of liquid fats and oils, and it is also possible to prevent softening of chicolate, creams, etc.

Patent applicant Kanebuchi Chemical Industry Co., Ltd.

Claims (1)

[Claims] 1. 0.1% by weight of an emulsifier having wheat starch adsorption ability
An oil and fat composition for baked confectionery, etc., characterized by containing the above. 2. The oil or fat according to claim 1, wherein the emulsifier having wheat starch adsorption ability is at least one selected from glycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, stearyl organic acid ester, or a salt thereof. Composition. 3. Among the emulsifiers capable of adsorbing wheat starch, at least a portion of the emulsifier that forms liquid crystals is in a liquid crystal state.
The oil and fat composition described. 4. NMR of the oil phase (not containing emulsifier) in the oil and fat composition
As measured by the method, after completely melting at 80°C, transfer to 30°C and
S. after 4 hours. F. C. is 15% or more, and 3
S. after 60 minutes of transfer to 0°C. F. C. is S. after 24 hours. F. C. The oil and fat composition according to claim 1, which has a content of 70% or more. 5. When manufacturing composite confectionery in which baked confectionery whose main ingredients are wheat flour, oil, fat, sugar, and water are embedded or inserted into chocolate or cream, wheat starch adsorption ability is imparted to the dough of the baked confectionery. 0.0% emulsifier with wheat flour.
A method for producing composite confectionery, characterized in that 0.03% by weight or more is used.