JPH0466045A - Preparation of oil and fat composition and baked cake for composite cake - Google Patents

Abstract

PURPOSE:To obtain an oil and fat composition having a specific SFC value, suitable for the preparation of baked cake for composite cake and giving a baked cake free from discoloration, etc., caused by the migration of oil and fat from the baked cake to chocolate, etc., by compounding an SFC-controlling oil and fat having a specific composition to an oil and fat. CONSTITUTION:The objective oil and fat composition has an SFC of >=15% (measured by NMR on a specimen produced by completely melting the oil and fat at 80 deg.C, cooling the molten product to 30 deg.C and maintaining at the temperature for 24hrs). The SFC of the composition measured after maintaining at 30 deg.C for 60min is >=70% of the value measured after 24hrs. The oil and fat composition can be produced by mixing an oil and fat containing 20-24C fatty acid (e.g. extremely hardened oil of high-erucic rapeseed oil) and an oil and fat containing 8-14C fatty acid (e.g. coconut oil) at a ratio of 1:1, subjecting the components to ester interchange reaction in the presence of an alkali catalyst, enzyme, etc., purifying the product by washing with water, decoloring, deodorizing, etc., purifying the product by washing with water, decoloring, dedorizing, etc., to obtain an SFC-controlling oil and fat and compounding the controlling oil to an animal or vegetable oil (e.g. soybean oil or beef tallow).

Description

Detailed Description of the Invention [Field of Industrial Application] The present invention relates to an oil and fat composition, particularly an oil and fat composition passed through a kneaded oil and fat for baked confectionery, and a baked confectionery for composite confectionery using this oil and fat composition. More specifically, it relates to a method of manufacturing a composite confectionery made by combining baked confectionery such as biscuits and kutskies with chocolate, cream, etc., which can prevent whitening during distribution and storage. The present invention relates to an oil and fat composition suitable for kneading oil and fat for confectionery, and a method for producing baked confectionery for composite confectionery, which prevents the whitening by using this oil and fat composition.

[Prior art and problems to be solved by the invention] Conventionally, baked confectionery such as biscuits and kutskies have been coated with chocolate, cream, etc., sandwiched between them, or baked confectionery has been buried in chocolate. Composite sweets are being manufactured. During the distribution process after manufacturing or storage of such composite confectionery, the surface of the baked confectionery often becomes discolored with white powder, spots, or mottled, or becomes white overall. This not only deteriorates the appearance of the product, but also causes the chocolate to soften, resulting in a significant decrease in commercial value.

The whitening phenomenon seen in this composite confectionery is caused by chocolate,
This is fundamentally different from the so-called fat bloom phenomenon, which is the biscuit bloom that has been observed in the past when biscuit soot is used alone without coating cream, and the mechanism by which surface condition changes occur in such composite confectionery products has not yet been fully elucidated. However, it is assumed that it is something like the following.

That is, the fats and oils in the fat and oil composition kneaded into biscuits, kutskies, etc. are completely melted during baking, and the solid fats and oils crystallize through the cooling process. As the solid fats and oils are cooled, crystallization occurs sequentially from the surface area where the temperature is low and progresses to the inside, but the cooling process after baking biscuits, kutskii, etc. is actually carried out under very slow cooling conditions. Therefore, kneaded 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. Chocolate there,
When cream or the like is brought into contact, a so-called "migration" phenomenon occurs in which liquid fat migrates from the biscuit or kutsky side, which originally contains a lot of liquid fat, to the chocolate or cream side, which has little liquid fat. At this time, if the solid fat content of the kneaded fat is low, there is a large amount of liquid fat, so starch granules are completely formed on the surface of the biscuit or kutsky due to migration.
It is exposed, which causes it to appear matte in appearance and appear white overall. On the other hand, 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 or kutsky due to migration, but the area where the solid fat is present is exposed. As it is,
Appears as a white powder, spots, or mottled appearance. Furthermore, in any of the above cases, a phant bloom phenomenon due to coarsening of the crystals of the high melting point fats and oils remaining due to migration occurs at the same time, contributing to discoloration of the surface condition of biscuits, cutlets, etc. Moreover, when viewed from the chocolate, cream side, liquid fats and oils migrate from the bisuga, shochu, and kutsky side, causing these chocolates, cream, etc. to soften.

As mentioned above, these changes observed in composite confections of baked confectionery such as biscuits and kutskies with chocolate, cream, etc. are influenced by the presence of solid fats in the fats and oils in the baked confectionery, and are caused by the migration of liquid fats and It is thought that this is caused by coarsening of the crystals in the high melting point fat portion.

As a method for preventing whitening in such composite confectionery, Japanese Patent Publication No. 47491/1983 states that ``The content of trans acids in the constituent fatty acids of fats and oils is 30% or more,
``A method for using an oil or fat that has a SFI value of I and the difference between the SFI value of the oil or fat and the SFI value of the oil or fat in chocolate is 35 or less at 20°C as an oil or fat for kneading confectionery'', JP-A-63-
No. 126457 states, “At least one of the three fatty acid residues constituting triglyceride has 20 to 24 carbon atoms.
An oil or fat containing 0.5 to 100% by weight of a migration inhibitor for an oil or fat for baked confectionery, which is an oil or fat containing 10% by weight or more of disaturated-unsaturated mixed acid group triglyceride, which is a saturated fatty acid, is used in composite baked confectionery. Also, JP-A No. 64-60325 describes ``a method for producing an oil and fat composition containing 20% or more of hydrogenated fish oil as an essential oil component and 20% or more of a vegetable oil having a specific SFI. The SFI of the oil and fat composition is 30 to 55% at 20°C and 1 at 30°C.
0 to 30% and 5% or less at 40° C. for kneading oil and fat compositions for baked confectionery,” etc. have been proposed.

The purpose of these compositions or manufacturing methods is to prevent the migration of fats and oils by increasing the amount of solid fat and creating a fine crystalline structure of fats and oils, but these do not necessarily have the effect of preventing whitening, etc. At present, satisfactory results have not been obtained.

[Means to solve the problem]

In view of the above points, the present inventors wiped off the white powder of baked confectionery that is generated due to fat migration when producing composite confectionery that combines baked confectionery with chocolate, cream, etc. condition, spots, mottled condition,
In addition, while studying how to prevent the phenomenon of whitening, it was discovered that the crystalline state of fats and oils in baked confectionery is a problem in which the crystals of fats and oils kneaded into confectionery completely melt during baking and then crystallize during the cooling process. As a result of intensive research based on the idea that this would be the key point, we found that by using fats and oils that have specific S, F, and C content and that crystallize quickly, phenomena such as whitening of baked confectionery in these composite confectioneries can be reduced. The present invention was completed based on the knowledge that the problem of prevention can be solved.

That is, the oil and fat composition of the present invention has the following properties as measured by NMR method:
S, F, and C are 15% or more after 24 hours after completely melting the fat at 80°C and transferring it to 30°C, and at 30°C
S, F, C, 60 minutes after transfer to S, F, C, after 24 hours
,F.

It is an oil and fat composition with a content of 70% or more based on C0. The fat and oil composition is then coated with chocolate or cream, sandwiched, or embedded in these chocolates or creams to produce a composite confectionery. It is used as a.

Specifically, in order to produce the oil and fat composition according to the present invention as described above, soybean oil, cottonseed oil, high erucin rapeseed oil, low erucin rapeseed oil, palm oil, coconut oil, peanut oil, corn oil, jojoba oil, kuhair Animal and vegetable oils such as oil, fish oil, beef tallow, lard, milk fat, etc., or their hydrogenated oils can be used, but these oils and fats have a slow crystallization rate at 30°C and are likely to cause solid-liquid separation. Or these mixed oils 1
0 to 95 ffi parts, for example, 10 to 60% of saturated fatty acids having 20 to 24 carbon atoms and 8 to 1 carbon atoms as constituent fatty acids.
5 to 90 M parts of an oil containing triglyceride containing 10 to 80% of the saturated fatty acid No. 4 and containing at least one triglyceride of both fatty acids in the triglyceride molecule;
What is necessary is just to adjust S, F, and C of an oil and fat composition. Such S, F, C, i horse oils and fats include, for example, those with a carbon number of 2.
A 1=1 mixture of an oil or fat containing a saturated acid of 0 to 24 carbon atoms (for example, extremely hardened λ inilsin rapeseed oil) and an oil or fat containing a saturated acid of 8 to 14 carbon atoms (for example, coconut oil) is treated with an alkali catalyst. Alternatively, it can be obtained by transesterifying with an enzyme, followed by washing with water, decolorizing, and deodorizing operations in a conventional manner.

The above oil and fat compositions are usually used in the form of margarine, shortening, etc. to which an emulsifier is added. Emulsifiers used in this case include glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, sucrose fatty acid esters, and lecithin, which are commonly used in the food field. These can be used alone or in combination of two or more.

〔Example〕

Examples are shown below, but the present invention is not limited to these Examples in any way.

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

(Reference example) Transesterified oil JIM (S, F,
Coconut oil ( Fatty acid composition dicaprylic! 6.9%, capric acid 5
．． 7%, Laurin r! ! ! 45.3%, myristic acid 1
7.9%, valmitic acid 4.9%, stearic acid 12.
9%) and add 50 parts of sodium methylate (0% to oil).
．． A transesterification reaction was carried out at 80° C. for 30 minutes using 1%) 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, C, and m horses.

(Example 1) 55% hydrogenated fish oil with a melting point of 36.0°C, 25% palm oil with a melting point of 36.0°C, and S, F, and C prepared in the above reference example.
An oil and fat composition was prepared by mixing 20% of transesterified horse oil and adding 0.2% of lecithin as an emulsifier.

The S, F, C, after 24 hours at 30°C of this oil/fat composition is 24%, and the S, F, C, after 60 minutes is 19.9% (82% of S, F, C, after 24 hours). .9%).

Using this oil and fat composition, 100 parts of soft flour, 3 parts of oil and fat composition
5 parts by weight, 40 parts of white tli, 5 parts of whole eggs, 0.5 parts of salt, and 18 parts of water, diameter 35fi, weight 4.0g
A composite confectionery was produced by manufacturing a circular biscuit having a diameter of 400 mm and a weight of approximately 12 g, and embedding the biscuit in chocolate containing 38% cocoa butter to such an extent that the surface of the biscuit was not buried. As a result of testing this composite confectionery at a constant temperature of 25℃ and 2 cycles and 7 cycles at 32℃ and 20℃, it was found that even after 60 days and 120 cycles, there was no whitening or spots on the surface of the biscuit. No phenomenon was observed.

Further, the kneading properties during biscuit production were also very good without any problems.

(Example 2) 60% hydrogenated corn oil with a melting point of 35.0°C, a melting point of 36.0°C
20% palm oil and 20% transesterified oil prepared in the above reference example were mixed, and 0.0% lecithin was added as an emulsifier.
An oil and fat composition was prepared by adding 2%. The S, F, C, after 24 hours at 30°C of this oil/fat composition is 15%, and the S, F, C, after 60 minutes is 10.5% (S, F, C after 24 hours,
C, 70%).

A composite confectionery was manufactured in the same manner as in Example 1 using the above kneaded fat and oil, and as a result of testing, no phenomena such as whitening or spots on the surface of the biscuit were observed even after 60 days and 120 cycles. In addition, the kneading properties during biscuit production were also very good without any problems.

(Example 3) 85% hydrogenated fish oil with a melting point of 33.0°C and 15% transesterified oil prepared in the above reference example were mixed, 84 parts of this was mixed with 0.2% lecithin as an emulsifier, and 16% depulverized water. % was added to prepare an oil and fat composition.

After 24 hours, S, F, and C of this oil and fat composition are 20%,
S, F, C, after 60 minutes are 15% (S, F, C, after 24 hours,
F, C, 75%).

As a result of manufacturing and testing a composite confectionery using the above-mentioned kneaded oil and fat in the same manner as in Example 1, no phenomenon such as whitening or spots on the surface of the biscuit was observed even after 60 days and 120 cycles. The kneading properties during biscuit production were also very good with no problems.

(Comparative Example 1) 80% hydrogenated fish oil with a melting point of 38.0°C and 20% palm oil with a melting point of 36.0°C were mixed and 0.3% lecithin was used as an emulsifier.
An oil and fat composition was prepared by adding the following ingredients. 30% of this oil and fat composition
℃, S, F, C, 10.0% after 24 hours, S after 60 minutes.

F, C, 2.2% (22% of S, F, C, after 24 hours
%)Met.

As a result of conducting a test in the same manner as in the example using this kneaded oil and fat, a whitening phenomenon was observed on the surface of the biscuit after 7 days and 14 cycles.

(Comparative Example 2) An oil and fat composition was prepared by mixing 70% hydrogenated cottonseed oil with a melting point of 30.0°C, 20% rapeseed oil, and 10% transesterified oil prepared in the reference example, and adding 0.2% lecithin as an emulsifier. did. S, F after 124 hours at 30'C of this oil and fat composition,
C, was 15%, and S, F, C, after 60 minutes was 6% (40% of S, F, C, after 24 hours).

Using this kneaded oil and fat, a composite confectionery was produced and tested in the same manner as in Example 1. As a result, a whitening phenomenon was observed on the surface of the biscuit after 17 days and 34 cycles.

(Comparative Example 3) An oil and fat composition was prepared by mixing 70% hydrogenated fish oil with a melting point of 30.0°C, 20% rapeseed oil, and 10% transesterified oil prepared in the reference example, and adding 0.2% lecithin as an emulsifier. It was created.

After 24 hours at 30°C, the S, F, and C of this oil and fat composition were 13%, and after 60 minutes (7), the S, F, and C were 9.1% (24
After hours (7) S, F, C.

70%).

Using this kneaded oil and fat, a composite confectionery was produced in the same manner as in Example 1 and tested. As a result, a whitening phenomenon was observed on the surface of the biscuit after 1 day and 20 cycles.

(Comparative Example 4) 55% hydrogenated fish oil with a melting point of 36.0°C. □C palm oil 25%, transesterified oil made in reference example 20
% and an emulsifier was added to create a kneaded fat or oil. After 24 hours of 30"C of this oil (7) S, F, C,
is 10.0%, and after 60 minutes S, F, C, 2.2% (2
4 hours later (7) S, F, C.

22%).

Using this kneaded oil and fat, a composite confectionery was produced and tested in the same manner as in Example 1. As a result, a whitening phenomenon was observed on the surface of the biscuit after 17 days and 17 cycles.

(Comparative Example 5) 55% hydrogenated cottonseed oil with a melting point of 38.0°C, a melting point of 36. Ot balm oil 25%, transesterified fat 2 prepared in reference example
0% and an emulsifier was added to create a kneaded fat or oil.

The S, F, and C of this oil and fat composition after 24 hours at 30°C are 11%, and the S, F, and C after 60 minutes are 3.0% (S, F, and C after 24 hours).

27.3%).

Using this kneaded oil and fat, a composite confectionery was produced and tested in the same manner as in Example 1. As a result, a whitening phenomenon was observed on the surface of the biscuit after 17 days and 17 cycles.

〔Effect of the invention〕

As described above, according to the present invention, in baked confectionery coated with chocolate or cream, etc., inserted into Nando, or embedded therein to be used in a composite confectionery, the baked confectionery is converted 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 chocolate, cream, etc.

Claims (1)

[Claims] 1) As measured by NMR method, the S.I. F. C. is 15
% or more, and 60 minutes after transferring to 30°C. F
．． C. is S. after 24 hours. F. C. 70% against
An oil and fat composition characterized by the above. 2) The oil or fat according to claim 1 as a kneaded oil or fat used in composite confectionery to produce baked confectionery which is coated with chocolate or cream, sandwiched, or embedded in these chocolates or creams. A method for producing baked confectionery for composite confectionery, characterized by using the composition.