JPH07327582A - Oil and fat composition for roasted cake - Google Patents

Abstract

PURPOSE:To obtain the subject composition capable of excellently maintaining physical properties such as releasability or shortness of biscuit required for roasted cake and preventing whitening phenomena caused by migration of oils and fats, by adding a diglycerol fatty acid ester to edible oils and fats. CONSTITUTION:This oil and fats composition for roasted cake comprises (A) oils and fats and (B) 1-50wt.% of a diglycerol fatty acid ester (properly >=50%, preferably >=70% monoester purity). A roasted cake is mixed with 5-30wt.% of the oil and fat composition and the final content of the component B is 0.3-2.0wt.%.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil and fat composition for baked confectionery. More specifically, it is characterized by containing 1 to 50% by weight of diglycerin fatty acid ester having a monoester purity of 50% or more. The present invention relates to a fat and oil composition for confectionery.

[0002]

2. Description of the Related Art Baked confectioneries can be roughly classified into biscuits (hard biscuits and soft biscuits), cookies, crackers, pressels, dry breads, pies, wafers and the like. These differ in the composition of raw materials and the manufacturing method, and have different characteristics in terms of composition and taste of finished products. Further, as applications of these, sand biscuits, multi-layered pies, and variety of products have been used and tasted regardless of age or sex, and research has been actively pursued for baked confectionery of higher quality than ever before.

[0003] Baked confectionery is usually mixed, shaped and baked by mixing wheat flour, sugar and fats and oils with eggs, milk components and others. In many cases, butter, shortening and margarine with added emulsifier are used to improve the quality. However, taking biscuits as an example, although the biscuits after firing have good floating and excellent shortness, a whitening phenomenon that occurs during storage is often recognized, and there is a problem of reducing the commercial value. This phenomenon is likely to occur early in complex confectionery that is combined with creams and chocolate, the oil and fat in the biscuit exists in a solid-liquid separation state, and when contacted with cream and chocolate, the liquid oil in the biscuit is It is presumed that it is caused by migration to creams and chocolates. Such a phenomenon is often observed in baked goods. As a method for suppressing such a whitening phenomenon, the trans acid content in the constituent fatty acids of fats and oils is 30
% Or more, has a specific SFI value, and has an S
The difference between the FI value and the SFI value of fats and oils in chocolate is 20 ° C.
And a method of using fats and oils of 35 or less as kneading fats and oils for confectionery (Japanese Patent Publication No. 61-47491), vegetable oils and fats having a specific SFI value of 20% or more of fish hydrogenated oil as an essential fat and oil component. % Or more, the SFI value of the oil / fat composition is 30 to 55% at 20 ° C., 30 ° C.
No. 10-30%, and no more than 5% at 40 ° C., a kneading fat composition for baked confectionery (Japanese Patent Laid-Open No. 64-60325) and the like are disclosed. However, in either case, although whitening can be prevented to some extent, the satisfactory effect is not obtained.

[0004]

SUMMARY OF THE INVENTION In order to solve the above problems, the present invention maintains good physical properties required for baked confectioneries such as floating biscuits and shortness, and causes the migration of fats and oils. An object of the present invention is to propose an oil and fat composition for baked confectionery which also has an effect of preventing the whitening phenomenon.

[0005]

Means for Solving the Problems As a result of intensive studies on improving the quality of baked confectionery, which is the above-mentioned problem, the present inventors have found that diglycerin monofatty acid ester has an improving effect, The invention was completed. That is, the present invention relates to an oil and fat composition for baked confectionery, which comprises an oil and fat such as lard, palm oil, partially hydrogenated animal and vegetable oil and the like and diglycerin fatty acid ester. Diglycerin fatty acid ester in the fat and oil composition for baked confectionery of the present invention is an esterification reaction of diglycerin and a fatty acid, or
After the transesterification reaction between diglycerin and triglyceride, the product is purified and concentrated by a method such as molecular distillation to raise the purity of the monoester suitable for the purpose. The constituent fatty acids are saturated or unsaturated fatty acids having 8 to 22 carbon atoms, singly or as a mixture,
Saturated or unsaturated fatty acids having 16 to 22 carbon atoms are preferable, and those having a monoester purity of 50% or more, preferably 70% or more are suitable. By adding 1 to 50% by weight, preferably 10 to 30% by weight, of this diglycerin fatty acid ester, a remarkable improvement effect can be exhibited. If the blending ratio is less than 1%, the effect is not sufficient, and if it is 50% or more, the shortening property of the oil / fat composition becomes poor. The oil and fat composition for baked confectionery of the present invention is preferably used by blending 5 to 30% with respect to the baked confectionery, and finally contains 0.3 to 2.0% of diglycerin monofatty acid ester with respect to the baked confectionery. It is preferable to adjust Further, it may be used in combination with other food-grade emulsifiers (for example, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, etc.) as long as the above mixing ratio is satisfied. The oils and fats used in the present invention include soybean oil, cottonseed oil, palm oil,
One or a mixture of two or more kinds of animal and vegetable oils and fats such as coconut oil, corn oil, palm kernel oil, fish oil, beef tallow, lard, and milk fat, and their hardened oils, fractionated oils, transesterified oils, etc. can be used. . Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.

[0006]

【Example】

(Example 1) 100 parts of wheat flour, 7.5 parts of oil and fat composition, white sucrose
A circular hard biscuit with a diameter of 38 mm and a thickness of 28 mm was produced with a mixture of 25 parts, 0.6 parts of salt, 2 parts of skim milk powder, 3.5 parts of whole egg, 0.9 parts of baking powder, 8.5 parts of unsalted butter and 22 parts of water. The test fat composition used was obtained by adding 20% of diglycerin monostearate (Riken Vitamin Co., Ltd .: Poem DS-100A) to 80% of palm oil, melt-mixing, and kneading by cooling. did. The biscuits obtained by baking are evenly coated with chocolate (Table 1),
Stored in a thermostat at 20 ° C. As a result, even after 60 days, no whitening of the biscuit was observed, the texture and flavor of the biscuit were good, and there was no problem in floating or surface condition.

[0007]

[Table 1]

Example 2 A test was conducted in the same manner as in Example 1 except that diglycerin monooleate (Riken Vitamin Co., Ltd .: Poem DO-100) was used instead of diglycerin monostearate. . As a result, even after 60 days, no whitening of the biscuit was observed, and the biscuit had a crispy and light texture and a good flavor, and there was no problem with the floating and the surface condition.

Comparative Example 1 A test was conducted in the same manner as in Example 1 except that 7.5 parts of palm oil was used instead of 7.5 parts of the oil / fat composition. As a result, the biscuits were whitened after 14 days, and the biscuits had a hard texture and a poor melting in the mouth.

Comparative Example 2 An emulsified oil and fat composition for baked confectionery was prepared in the same manner as in Example 1 except that 20% of diglycerin stearate having a monoester purity of 45 was used, and the same test was carried out. As a result, whitening of the biscuit occurred after 50 days.

[0011]

As described above, the addition of the emulsion composition for baked confectionery according to the present invention into the baked confectionery dough does not cause a whitening phenomenon during storage and has an excellent taste. It becomes possible to manufacture baked confectioneries.

Claims (3)

[Claims] 1. An oil and fat composition for baked confectionery, which is a composition containing edible oil and fat as a main component, and containing 1 to 50% by weight of diglycerin fatty acid ester. 2. The oil and fat composition for baked confectionery according to claim 1, wherein the monoester purity of the diglycerin fatty acid ester is 50% or more. 3. A baked confectionery obtained by blending and using the oil and fat composition for baked confectionery according to claim 1 or 2.