JPH06311845A - Composition of fats and oils for combined confectionery and production of combined confectionery - Google Patents

Abstract

PURPOSE:To obtain a composition of fats and oils, capable of suppressing the migration of the fats and oils during a distribution process or preservation and a whitening phenomenon of baked confectioneries, and a softening and a blooming phenomena of chocolates caused thereby and useful as kneading fats and oils for the baked confectioneries, fats and oils for spraying, the chocolates and creams, etc., in combined confectioneries in which the baked confectioneries such as cookies or biscuits, nuts, etc., and the chocolates and creams etc., are combined. CONSTITUTION:The composition of fats and oils for combined confectioneries contains a lipophilic polyglycerol ester of a fatty acid and/or lipophilic sucrose ester of the fatty acid. Two or more of fatty acids constituting the polyglycerol ester of the fatty acid and the sucrose ester of the fatty acid are >=18C saturated fatty acids and the SFC value of the fats and oils is >=20 at 20 deg.C, >=7 at 30 deg.C and <=5 at 40 deg.C.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an oil and fat composition for complex confectionery and a method for producing a complex confectionery, more specifically, baked confectionery such as cookies and biscuits, nuts and the like, chocolate,
In a compound confectionery that is combined with creams, etc., a fat and oil for baking confectionery that can suppress the migration of fats and oils during distribution and storage and the resulting whitening phenomenon of baked confectionery, softening of chocolates, and bloom phenomenon. The present invention relates to an oil / fat composition suitable for an oil / fat for spraying, an oil / fat for chocolate, an oil / fat for cream, and the like, and a method for producing composite confectionery using the oil / fat composition.

[0002]

2. Description of the Related Art Conventionally, in complex confectionery in which baked confectionery such as cookies and biscuits and nuts and chocolate, cream and the like are combined, the surface of the baked confectionery is white during the distribution process and storage. A whitening phenomenon in which powder is spattered often occurs, and sometimes softening of chocolate and a blooming phenomenon are accompanied, and when such a phenomenon occurs, the commercial value is remarkably reduced. The mechanism of such a phenomenon has not been clarified yet, but it is caused by the migration of specific components in the oil component between the oil and fat products and the accompanying growth of oil and fat crystals, which are used in complex confectionery. It is estimated that

Conventionally, the following proposals have been made as methods for suppressing such a phenomenon. Japanese Patent Publication 61-4
In 7491, the trans acid content in the constituent fatty acids of the fats and oils in the biscuit has a specific solid fat content of 30% or more, and the solid fat content of the fats and oils and the solid fat content of the fats and oils in chocolate are The fats and oils having a difference of 35% or less at 20 ° C. are described. Japanese Unexamined Patent Publication No. Sho 64-60325 discloses that, as an essential component, 20% or more of fish hydrogenated oil is used, and SFI
An oil and fat composition containing 20% or more of a vegetable oil having a value of 50% or more at 20 ° C and 30% or more at 30 ° C, wherein the SFI value of the oil or fat composition is 30 to 55% at 20 ° C, 30. ℃
Describes an oil and fat composition of 10 to 30% and 5% or less at 40 ° C. In Japanese Patent Laid-Open No. 4-66045, 80 ° C.
SFC value is 60 after 60 minutes after melting at 30 ℃.
SFC of 5 or more and 60 minutes after transferred to 30 ° C
A value is 70% or more based on the SFC value after 24 hours, and the oil / fat composition is described. Japanese Unexamined Patent Publication (Kokai) No. 63-126457 discloses a disaturated 1-unsaturated mixed acid group triglyceride in which at least one of the three fatty acid residues constituting the triglyceride is a saturated fatty acid having 20 to 24 carbon atoms. %, Fats and oils and a method for producing complex confectionery using the fats and oils are described.

Further, JP-A-57-206328 and JP-A-57-208939 propose an oil / fat composition having a composition similar to that of the oil / fat composition of the present invention. Does not mention the function of inhibiting migration of fats and oils in the present invention, and does not particularly describe selection of fats and oils.

[0005]

In the above-mentioned various proposals, fat crystals are obtained by increasing the amount of solid fat, adjusting the solidification rate of fat or oil, or using a constant amount of trans acid or a specific fat or oil. Although miniaturization methods have been adopted, in any of these methods, their effects are not sufficient because many of them depend on environmental factors such as temperature. .

Further, in the above-mentioned proposal, only the method and effect of suppressing the migration of fats and oils by the function of the fats and oils for kneading baked confectionery are described. The suppression of the migration of fats and oils by the functions of fats and oils for chocolate, cream and spray. There was no mention of methods or effects.

Therefore, an object of the present invention is to provide baked confectionery such as cookies and biscuits, nuts and the like, chocolate,
In a compound confectionery that is combined with creams, etc., a fat and oil for baking confectionery that can suppress the migration of fats and oils during distribution and storage and the resulting whitening phenomenon of baked confectionery, softening of chocolates, and bloom phenomenon. An object of the present invention is to provide an oil / fat composition suitable for oil / fat for spraying, oil / fat for chocolate, oil / fat for cream, and the like, and a method for producing a composite confectionery using the oil / fat composition.

[0008]

As a result of intensive studies, the inventors of the present invention formed a fine network structure and
Oil crystals that are extremely stable against environmental factors such as temperature changes
The idea that the migration of oils and fats will be suppressed by generating them instantly has been reached. Then, as a result of further various studies based on this idea, by using a specific fat and oil composition as a fat and oil for complex confectionery, the trans acid content in the fat and oil, and without being affected by the specific fat and oil combination, the complex confectionery It was found that the migration of a specific component in the oil content between the oil and fat products used for the above and the accompanying growth of oil and fat crystals can be suppressed. The present invention has been made based on the above findings, and contains a lipophilic polyglycerin fatty acid ester and / or a lipophilic sucrose fatty acid ester, and constitutes these polyglycerin fatty acid ester and sucrose fatty acid ester. Of fatty acids, two or more are saturated fatty acids having 18 or more carbon atoms, and SF of fats and oils
C value is 20 or more at 20 ° C, 7 or more at 30 ° C, 5 at 40 ° C
The above object is achieved by providing an oil and fat composition for complex confectionery characterized by the following. Further, the present invention, baked confectionery and nuts and the like, which is mainly composed of wheat flour, fats and oils, sugar and water, is embedded in chocolate or cream, or enrobing the baked confectionery with chocolate and cream. The present invention provides a method for producing a composite confectionery, which comprises using the above-mentioned oil and fat composition of the present invention when producing a composite confectionery obtained by sanding or pouring.

The oil and fat composition of the present invention containing the above polyglycerin fatty acid ester and / or sucrose fatty acid ester instantly forms oil and fat crystals which are fine and form a network structure and are extremely stable against environmental factors such as temperature change. Therefore, it has an effect of suppressing oil migration and bloom, and has been proposed in the past, and can be used in a wider range without being affected by the trans acid content or a specific oil and fat composition. is there.

The fats and oils in the fat and oil composition of the present invention cannot have good effects of suppressing migration and bloom unless the fats and oils have the above SFC value. For example, the SFC value is 20 or more at 20 ° C and 7 at 30 ° C.
If it is not above, the oil and fat cannot maintain a certain hardness during the production of the composite confectionery, and it becomes impossible to suppress the rapid migration of the oil and fat in the liquid portion. Also, the SFC value is 40
If it is not less than 5 at ℃, it melts in the mouth and becomes unsuitable as a food.

The oil and fat composition of the present invention will be described in detail below. The fatty acid constituting the polyglycerin fatty acid ester and the sucrose fatty acid ester used in the present invention may be two or more saturated fatty acids having 18 or more carbon atoms, and examples thereof include stearic acid, arachidic acid and behenic acid. However, the present invention is not limited to these. The HLB of the lipophilic polyglycerin fatty acid ester and sucrose fatty acid ester whose constituent fatty acid is a saturated fatty acid having 18 or more carbon atoms is preferably 6 or less, and when the HLB is 7 or more, it is minute and environmental factors such as temperature change. It becomes difficult to instantly generate extremely stable fat and oil crystals,
Not preferable.

The number of ester bonds of polyglycerin fatty acid ester and sucrose fatty acid ester and the degree of polymerization of polyglycerin fatty acid ester are not particularly limited.

The fats and oils that can be used in the fat and oil composition of the present invention are
Edible oils and fats having an SFC value of 20 or higher at 20 ° C., 7 or higher at 30 ° C. and 5 or lower at 40 ° C., such as soybean oil, rapeseed oil, palm oil, corn oil, rice oil, fish oil, beef tallow,
Examples thereof include lard, cocoa butter, hydrogenated fats and oils thereof, fractionated fats and oils thereof, transesterified fats and oils, and the like, or mixed oils thereof.

The polyglycerin fatty acid ester and / or sucrose fatty acid ester used in the present invention is preferably contained in an amount of 0.01 to 10.00% by weight, and more preferably 0.1 to 5% by weight, based on the total amount of fat and oil. It is 0% by weight.

Within the scope of the object of the present invention, the oil / fat composition of the present invention may optionally contain components other than the above-mentioned components, for example, emulsifiers other than the above, edible oil / fat, taste substances and the like. . The oil and fat composition of the present invention is usually margarine, shortening, spray oil, chocolate,
Used in cream form.

[0016]

EXAMPLES Examples of the oil and fat composition for complex confectionery and the method for producing complex confectionery of the present invention will be further described below together with comparative examples, but the present invention is not limited thereto.

Example 1 Palm hydrogenated oil (melting point 36
C.) 85.2 parts by weight, rapeseed white squeezing oil 14.1 parts by weight, lecithin 0.5 parts by weight, and hexaglycerin pentastearate (HLB4) 0.2 parts by weight for kneading fat (trans acid content 13 0.6%, SFC value of mixed oil is 2
After producing 1) at 35 ° C. at 35 ° C., 14 ° C. at 30 ° C. and 40 ° C. at 40 ° C., a cookie was produced by the usual method using the fats and oils for kneading with the following composition.・ 100 parts of soft flour ・ 50 parts of kneading fats ・ 40 parts of sugar ・ 15 parts of water ・ 10 parts of whole egg ・ 2 parts of skimmed milk powder ・ 0.5 parts of salt ・ 0.5 parts of baking soda The test piece was immersed in 3 times the weight of chocolate (containing 35% cocoa butter) so that the surface could be seen, and a standing test was conducted at a cycle of 20 ° C / 28 ° C (12 hours / 12 hours). The results are shown in [Table 1]. <Example 2> 40 parts by weight of cotton seed hydrogenated oil (melting point 36 ° C), 44.7 parts by weight of palm hydrogenated oil, soybean white squeezing oil 1
3.8 parts by weight, lecithin 0.5 parts by weight, hexaglycerin tristearate (HLB3) 0.5 parts by weight, and sucrose stearate polyester (HLB1) 0.5 parts by weight, a kneading oil (trans acid). 23.5% content, SFC value of mixed fats and oils is 32 at 20 ℃, 14 and 40 at 30 ℃
After producing 2) at 0 ° C., a cookie was produced in the same manner as in Example 1 using the kneading oil and fat, and the same standing test as in Example 1 was conducted. The results are shown in [Table 1]. <Example 3> 83 parts by weight of rapeseed hydrogenated oil (melting point 36 ° C), 12 parts by weight of soybean white squeezing oil, 0.5 part by weight of lecithin, and sucrose stearate polyester (HLB1 or less)
4.5 parts by weight of kneading oil and fat (trans acid content 4
2.6%, SFC value of mixed fats and oils is 39 at 30 ° C at 20 ° C
2) was prepared at 13 and 40 ° C., and then the kneading oil and fat was used to produce a cookie in the same manner as in Example 1, and the same standing test as in Example 1 was conducted. The results are shown in [Table 1]. Comparative Example 1 85.5 parts by weight of soybean hydrogenated oil (melting point 36 ° C.), 14 parts by weight of soybean white squeezing oil, and 0.5 part by weight of lecithin for kneading (trans acid content 39.1%, SFC value of mixed fats and oils is 41 at 20 ℃, 16 and 40 at 30 ℃
After producing 0) at 0 ° C., a cookie was produced in the same manner as in Example 1 using the kneading fats and oils, and the same standing test as in Example 1 was conducted. The results are shown in [Table 1]. <Comparative Example 2> Palm hydrogenated oil (melting point 36 ° C) 78.5
Parts by weight, soybean white squeezing oil 10.0 parts by weight, lecithin 0.5 parts by weight, and sucrose stearate (HLB1) 1
Mixing fat and oil consisting of 1.0 parts by weight (trans acid content 13
%, SFC value of mixed fats and oils is 32 at 20 ° C, 1 at 30 ° C
After producing 1) at 3, 40 ° C., a cookie was produced in the same manner as in Example 1 using the kneading fats and oils.
The same leaving test was performed. The results are shown in [Table 1].

Example 4 Palm hydrogenated oil (melting point 36
C.) 99 parts by weight and hexaglycerin pentastearate (HLB2) 2 parts by weight, a spray oil (trans acid content 15.8%, SFC value of mixed fats and oils at 20.degree.
After producing 1) at 16 ° C. and 40 ° C. at 0, 30 ° C., 5% (relative to weight) of the spray oil was sprayed on a biscuit produced by a conventional method with the following composition.・ 100 parts of soft flour ・ 14 parts of kneading fats ・ 25 parts of sugar ・ 24 parts of water ・ 26 parts of whole egg ・ 1.5 parts of baking soda ・ 0.5 parts of perfume Was immersed in the chocolate (containing 35% cocoa butter) so that the surface could be seen, and a standing test was conducted at a cycle of 20 ° C / 28 ° C (12 hours / 12 hours). The results are shown in [Table 2]. Comparative Example 3 Spray oil consisting of 100 parts by weight of palm hydrogenated oil (melting point 36 ° C.) (trans acid content 16%, SFC value of mixed fat / oil 40 at 20 ° C., 16/40 ° C. at 30 ° C.)
After 1) was prepared in 1), 5% (relative to weight) of the spray oil was sprayed on the biscuit prepared in the same manner as in Example 4, and the same standing test as in Example 4 was conducted. The results are shown in [Table 2].

<Example 5> 97 parts by weight of cocoa butter and 3 parts by weight of decaglycerin decasterate (HLB3) for chocolate fat and oil (SFC value of mixed fat and oil is 73 at 20 ° C, 39 and 40 at 30 ° C). After producing 0) at 0 ° C., the fats and oils for chocolate were used and chocolate was produced by the usual method with the following formulation.・ Cacao mass 18.8 parts ・ Sugar 34.7 parts ・ Full-fat milk powder 19.5 parts ・ Chocolate fats and oils 25.6 parts ・ Lecithin 0.3 parts ・ Perfume 0.2 parts Chocolate manufactured with the above composition and implemented Using the cookies used in Example 1, the same standing test as in Example 1 was conducted. The results are shown in [Table 3]. <Comparative Example 4> Cocoa butter was used as fats and oils for chocolate (SFC value of fats and oils was 73 at 20 ° C, 39 at 30 ° C and 0 at 40 ° C) to produce chocolate, and then, as in Example 5, A neglect test was performed. The results are shown in [Table 3].

[0020]

[Table 1] As is clear from the results in Table 1, the cookies of Comparative Example 1
The entire surface of the cookie was white and the oil content was high, but the cookies of Examples 1, 2 and 3 were in good cookie surface status and the oil content in the cookie was low. In addition, although the cookie surface condition of Comparative Example 2 was good and the oil content in the cookie was low, the cookie had an emulsifier odor and was not suitable as a food.

[Table 2] As is clear from the results in Table 2, the biscuit of Example 4 had a better biscuit surface condition and a lower oil oil migration rate than the biscuit of Comparative Example 3.

[Table 3] As is clear from the results in Table 3, the chocolate of Example 5 had a lower increase rate of oil content in the chocolate as compared with the chocolate of Comparative Example 4.

[0021]

The oil and fat composition for complex confectionery of the present invention is a compound confectionery obtained by combining baked confectionery such as cookies and biscuits, nuts and the like with chocolate, cream and the like, and the oil and fat during the distribution process and storage. It can suppress the whitening phenomenon of baked confectionery and the softening of chocolate, and the bloom phenomenon caused by the migration, and is suitable for baking confectionery fats and oils, spray fats and oils, chocolate fats and oils, and the like. Therefore, according to the method for producing a composite confectionery of the present invention, it is possible to produce a composite confectionery in which the above-mentioned various phenomena are suppressed.

 ─────────────────────────────────────────────────── ─── Continued Front Page (72) Inventor Hiroshi Arakawa 7-35 Higashiohisa Arakawa-ku, Tokyo Inside Asahi Denka Co., Ltd.

Claims (3)

[Claims] 1. A lipophilic polyglycerin fatty acid ester and / or a lipophilic sucrose fatty acid ester are contained,
In addition, among the fatty acids constituting these polyglycerin fatty acid ester and sucrose fatty acid ester, two or more are saturated fatty acids having 18 or more carbon atoms, and the SFC value of fats and oils is 20.
An oil and fat composition for a complex confectionery, which is 20 or more at 0 ° C, 7 or more at 30 ° C, and 5 or less at 40 ° C. 2. The content of polyglycerin fatty acid ester and / or sucrose fatty acid ester is 0.01-1.
The oil and fat composition according to claim 1, which is 0.00% by weight. 3. Baked confectionery or nuts containing wheat flour, fats and oils, sugar, and water as main raw materials are buried in chocolate or cream, or chocolate or cream is enrobed in the baked confectionery. A method for producing a composite confectionery, which comprises using the oil / fat composition according to claim 1 in producing a composite confectionery obtained by sanding or pouring.