KR20130125356A - Oil or fat composition, bakery food using oil or fat composition, and composite food using bakery food - Google Patents

Abstract

The present invention provides a fat or oil composition for bakery foods that can suppress whitening of the bakery food portion and bloom of the oily food portion that occur over time in the composite food combining the bakery food and the oily food. will be. Moreover, in the composite food which combined the bakery food and oil-based food, it is providing the composite food which suppressed the whitening of the bakery food part generate | occur | produced over time, and the bloom of the oil-based food part. The fat or oil composition of the present invention has the following conditions (a) to (c): (a) C44 to C48 triacylglycerol content in all triacylglycerols is 20% by mass or more, and (b) SU2 triacyl in all triacylglycerols. The total content of glycerol and U3 triacylglycerol is 40% by mass or less, and (c) the unsaturated fatty acid content in all the constituent fatty acids is characterized by satisfying 18% by mass or more.

Description

OIL OR FAT COMPOSITION, BAKERY FOOD USING OIL OR FAT COMPOSITION, AND COMPOSITE FOOD USING BAKERY FOOD}

The present invention relates to a fat or oil composition for bakery foods that can suppress whitening of the bakery food portion and bloom of the oily food portion that occur over time in the composite food combining the bakery food and the oily food. .

Moreover, this invention relates to the composite food which the whitening of the bakery food part which generate | occur | produces with time, and the bloom of the oily food part was suppressed in the composite food which combined the bakery food and oily food.

Bakery foods, such as a biscuit and a cookie, are used also in the composite food which combined oily foods, such as chocolate, in addition to the bakery food itself. This composite foodstuff can be manufactured by combining the baking food previously baked and the oil-based foodstuff previously manufactured.

It is known that the complex food which combined the bakery food and the oily food moves (migrates) the fats and oils contained in a bakery food and an oily food during distribution and preservation (migration of fats and oils contained in a bakery food into oily foods, Fats and oils contained in oily foods are transferred to bakery foods). When the movement of the fats and oils contained in the bakery foods and oil-based foods of the composite food occurs, the bakery food portion of the composite food may generate white powder and cause whitening to become spotty. The part may cause bloom. In this way, when the bakery food portion of the composite food becomes white or the oily food portion of the composite food blooms, the composite food loses its commodity value.

As a means for suppressing the whitening of the bakery food portion of the composite food and the bloom of the oily food portion of the composite food, accompanied by the movement of fats and oils contained in the bakery food and the oily food of the composite food, It is proposed to use the fats and oils which have specific SFC for a composition (patent document 1), or to use a specific triglyceride (patent document 2).

However, the fats and oils composition for cultivation which is mix | blended with the bakery foodstuff of patent document 1 and patent document 2 all used the partial hydrogenated oil which contains a large amount of trans fatty acid. From the recent problem of trans fatty acids, Patent Document 1 and Patent Document 2 using partial hydrogenated oil containing a large amount of trans fatty acid did not coincide with the times.

Therefore, even if partial hydrogenated oil containing a large amount of trans fatty acid is not used, a method for providing a composite food in which the whitening of the bakery food portion and the bloom of the oily food portion is suppressed has been desired.

Japanese Patent Laid-Open No. 2004-16096 Japanese Patent Publication No. 9-37705

SUMMARY OF THE INVENTION An object of the present invention is to provide a fat or oil composition for bakery foods that can suppress whitening of bakery food portions and bloom of oily food portions that occur over time in a composite food combining bakery foods and oily foods. will be.

Moreover, the objective of this invention is providing the composite food which the whitening of the bakery food part generate | occur | produced with time, and the bloom of the oily food part was suppressed in the composite food which combined bakery food and oily food.

MEANS TO SOLVE THE PROBLEM As a result of earnestly examining in order to solve the said subject, when the fat or oil composition containing a specific amount of specific triacylglycerol and containing a specific amount of unsaturated fatty acids is used as fats and oils for bakery foodstuffs, it will be time-lapsed for composite foods. It discovered that the whitening of the bakery food part generate | occur | produced and the bloom of the oily food part are suppressed, and came to complete this invention.

That is, the 1st invention of this invention is a condition of following (a)-(c):

(a) 20 mass% or more of C44-C48 triacylglycerol (triacylglycerol whose total carbon number of constituent fatty acid residues is 44-48) in all the triacylglycerols

(b) SU2 triacylglycerol (triacylglycerol in which one of the constituent fatty acid residues is a saturated fatty acid residue and two of the constituent fatty acid residues are unsaturated fatty acid residues) and U3 triacylglycerol (constituting fatty acid residues) in the total triacylglycerol Total content of triacylglycerols, in which all three are unsaturated fatty acid residues, is 40% by mass or less

(c) 18% by mass or more of unsaturated fatty acid content in the total constituent fatty acids

It is an oil-fat composition which satisfy | fills.

The 2nd invention of this invention is the following fats and oils A:

Fats and oils obtained by 15% by mass or less of unsaturated fatty acids, 20 to 60% by mass of saturated fatty acids having 12 to 14 carbon atoms, and 40 to 80% by mass of saturated fatty acids having 16 to 18 carbon atoms, and transesterified in all the constituent fatty acids.

It is an oil-fat composition as described in the 1st invention which contains 0.5-15 mass%.

3rd invention of this invention is an oil-fat composition as described in 1st invention whose behenic acid content in all the constituent fatty acids is 0.2-10 mass%.

The fourth invention of the present invention is the oil or fat composition according to any one of the first to third inventions, wherein the oil or fat composition is used for bakery food.

5th invention of this invention is an oil-fat composition as described in 4th invention which the said bakery foodstuff is used for a composite foodstuff.

6th invention of this invention is bakery foodstuff manufactured using the fats and oils composition as described in any one of 1st invention-5th invention.

7th invention of this invention is the bakery foodstuff of the 6th invention which the said bakery foodstuff is used for a composite foodstuff.

The 8th invention of this invention is a composite food which combined the bakery food and oil-based food of 6th invention or 7th invention.

9th invention of this invention is a composite food of 8th invention whose said oil-based food is chocolate.

According to the present invention, in a composite food combining a bakery food and an oily food, an oil-fat composition for bakery foods capable of suppressing the whitening of the bakery food portion occurring over time and the bloom of the oily food portion can be provided. have.

Moreover, according to this invention, the composite food which combined the bakery food and oily food can provide the composite food which suppressed the whitening of the bakery food part which generate | occur | produces over time, and the bloom of the oily food part.

Hereinafter, the present invention will be described in detail.

The oil-fat composition of this invention, the conditions of the following (a)-(c):

(a) C44 to C48 triacylglycerol content in all the triacylglycerols is 20 mass% or more

(b) The total content of SU2 triacylglycerol and U3 triacylglycerol in all triacylglycerols is 40 mass% or less

(c) 18% by mass or more of unsaturated fatty acid content in the total constituent fatty acids

It is characterized by satisfying.

In the fat or oil composition of the present invention, the C44 to C48 triacylglycerol content (condition (a)) in the total triacylglycerol is 20 mass% or more, preferably 20 to 65 mass%, more preferably 30 to 55 It is mass%, More preferably, it is 30-53 mass%, Most preferably, it is 32-50 mass%. When the C44 to C48 triacylglycerol content in all triacylglycerol is in the said range, whitening of the bakery food part which arises with time in a composite food can be suppressed.

In addition, in this invention, C44-C48 triacylglycerol means triacylglycerol whose total carbon number of the fatty acid residue which comprises triacylglycerol is 44-48. As triacylglycerol whose total carbon number of a fatty acid residue is 44, for example, the triacylglycerol whose fatty acid residue consists of lauric acid (C12), palmitic acid (C16), palmitic acid (C16), etc. Can be mentioned. Moreover, as triacylglycerol whose total carbon number of a fatty acid residue is 46, for example, the triacylglycerol in which a fatty acid residue consists of lauric acid (C12), palmitic acid (C16), oleic acid (C18), etc. Can be mentioned. Moreover, as triacylglycerol whose total carbon number of a fatty acid residue is 48, triacylglycerol etc. which a fatty acid residue consists of lauric acid (C12), oleic acid (C18), oleic acid (C18) are mentioned, for example. Can be.

Thereafter, C44 to C48 triacylglycerol may be described as C44 to C48 TAG. In addition, triacylglycerol may be described as TAG after that.

In the fat or oil composition of the present invention, the total content (condition (b)) of SU2 triacylglycerol and U3 triacylglycerol in the total triacylglycerol is 40% by mass or less, preferably 5 to 40% by mass, more preferably. Preferably it is 10-40 mass%, More preferably, it is 15-33 mass%. Most preferably, it is 17-26 mass%. When the total content of SU2 triacylglycerol and U3 triacylglycerol in the total triacylglycerol is in the above range, whitening of the bakery food portion that occurs over time in the composite food can be suppressed.

In addition, in the present invention, S means saturated fatty acid residue, and U means unsaturated fatty acid residue. Accordingly, in the present invention, SU2 triacylglycerol means triacylglycerol in which one of the fatty acid residues constituting the triacylglycerol is a saturated fatty acid residue and two of the fatty acid residues constituting the unsaturated fatty acid residue. Subsequently, SU2 triacylglycerol may be described as SU2. In addition, in this invention, U3 triacylglycerol means triacylglycerol in which all three of the fatty acid residues which comprise triacylglycerol are unsaturated fatty acid residues. Thereafter, the U3 triacylglycerol may be described as U3.

In the fat or oil composition of the present invention, the unsaturated fatty acid content (condition (c)) in all the constituent fatty acids is 18% by mass or more, preferably 18 to 55% by mass, more preferably 25 to 50% by mass, further Preferably it is 28-45 mass%, Most preferably, it is 32-42 mass%. When the unsaturated fatty acid content in all the constituent fatty acids is in the above range, the texture of the resulting bakery food becomes good.

The fat or oil composition of the present invention preferably contains behenic acid (saturated fatty acid having 22 carbon atoms) in all the constituent fatty acids. In the fat or oil composition of the present invention, the behenic acid content in the total constituent fatty acids is preferably 0.2 to 10.0 mass%, more preferably 0.5 to 5.0 mass%, still more preferably 1.0 to 3.5 mass%, most preferably Preferably it is 1.0-2.5 mass%. When the behenic acid content in all constituent fatty acids is in the said range, whitening of the bakery food part which arises with time in a composite food can be suppressed.

It is preferable that the fats and oils composition of this invention contains lauric acid (saturated fatty acid of 12 carbon atoms) in all the constituent fatty acids. In the fat or oil composition of the present invention, the lauric acid content in the total constituent fatty acids is preferably 7 to 35% by mass, more preferably 7 to 30% by mass, still more preferably 11 to 25% by mass, most Preferably it is 17-25 mass%. When the lauric acid content in all the constituent fatty acids is in the above range, whitening of the bakery food portion that occurs over time in the composite food can be suppressed.

The fat or oil composition of the present invention preferably contains palmitic acid (saturated fatty acid having 16 carbon atoms) in all the constituent fatty acids. In the fat or oil composition of the present invention, the palmitic acid content in the total constituent fatty acids is preferably 20 to 40% by mass, more preferably 22 to 35% by mass, still more preferably 25 to 31% by mass, most Preferably it is 27-31 mass%.

It is preferable that the fats and oils composition of this invention contains the saturated fatty acid of C14 or less in all the constituent fatty acids. In the fat or oil composition of the present invention, the saturated fatty acid content having 14 or less carbon atoms in the total constituent fatty acids is preferably 10 to 40% by mass, more preferably 20 to 35% by mass, still more preferably 25 to 35% by mass. Most preferably, it is 27-32 mass%.

It is preferable that the oil-fat composition of this invention does not contain trans fatty acid substantially in all the constituent fatty acids. In the fat or oil composition of the present invention, the trans fatty acid content in the total constituent fatty acids is preferably 10% by mass or less, more preferably 5% by mass or less, still more preferably 2% by mass or less, most preferably 1 It is mass% or less. Since the oil-fat composition of this invention can be manufactured even if it does not use the partial hydrogenated oil which contains a large amount of trans fatty acid, it can be set as what does not contain a trans fatty acid substantially in all constituent fatty acids.

The fats and oils used in the production of the fat or oil composition of the present invention are not particularly limited as long as the conditions (a) to (c) and the fatty acid content are satisfied. , Safflower oil, sesame oil, cottonseed oil, rice bran oil, olive oil, peanut oil, linseed oil, palm oil, palm kernel oil, palm oil, cacao butter, fats and oils mixed with these fats, processed fats and oils of these fats or oils (ester exchange oil, fractionation oil, Hydrogenated oil, etc.) may be used. As a preferable example of the fats and oils used for manufacture of the fats and oils composition of this invention, the following C44-C48 TAG containing fats and oils, the following fats and oils, and the ultra hardening oil of the high erukic acid seed oil are mentioned.

It is preferable that the fats and oils composition of this invention contains C44-C48 TAG containing fats and oils. In this invention, C44-C48 TAG containing fats and oils are fats and oils whose total content of C44-C48 TAG in all triacylglycerol is 30-55 mass%.

In the fat or oil composition of the present invention, the content of C44 to C48 TAG-containing fat or oil in the oil phase is preferably 30 to 100% by mass, more preferably 45 to 100% by mass, still more preferably 75 to 100% by mass. Most preferably, it is 85-98 mass%.

In the fat or oil containing C44 to C48 TAG used in the present invention, the C44 to C48 TAG content in the total triacylglycerol is 30 to 55 mass%, preferably 35 to 55 mass%, most preferably 40 to 50 mass% to be.

Moreover, in the C44-C48 TAG containing fats and oils used by this invention, the unsaturated fatty acid content in all the constituent fatty acids becomes like this. Preferably it is 25-50 mass%, More preferably, it is 30-45 mass%, Most preferably 32- It is 42 mass%.

As a preferable example of C44-C48 TAG containing fats and oils used by this invention, the transesterified oil of lauric-based fats and oils and palm oils is mentioned. In the present invention, the laurin-based fat or oil is a fat or oil containing 40% by mass or more of laurin in all the constituent fatty acids. Specific examples of the lauric-based fats and oils include palm kernel oil, palm oil, mixed oils thereof, and processed fats and oils (such as transesterified oils, fractionated oils and hydrogenated oils) of these fats and oils. In the present invention, palm oil or fat is palm oil itself or processed oil and fat of palm oil (ester exchange oil, fractionation oil, hydrogenated oil and the like). Palm oil, palm olein, palm stearin, etc. are mentioned as a specific example of palm oil fat. As transesterified oil of lauric-based fat and palm-based fats and oils used by this invention, transesterified oil of palm kernel oil and palm oil is preferable.

In the transesterified oil of lauric-based fat and palm-based fats and oils used in the present invention, the blending ratio of lauric-based fats and palm-based fats and oils is a mass ratio of lauric-based fats and palms-fats, preferably 30:70 to 60:40. , More preferably, it is 35: 65-50: 50, Most preferably, it is 35: 65-45: 55.

There is no restriction | limiting in particular as a transesterification reaction for producing the transesterified oil of the lauric-fat and palm-based fats and oils used by this invention, non-selective transesterification (random transesterification) which is a low transposition selectivity, and regioselectivity Any of the selective transesterifications (position specific transesterifications), which are high transesterification reactions, may be used, but non-selective transesterifications are preferred. In addition, there is no restriction | limiting in particular as a method of transesterification for manufacturing the transesterified oil of the lauric-fat and palm-based fats and oils used by this invention, Although any of chemical transesterification and enzymatic transesterification may be sufficient, it is chemical transesterification It is preferable. In addition, chemical transesterification is performed using chemical catalysts, such as sodium methylate, as a catalyst, and reaction becomes non-selective transesterification with low position selectivity.

The chemical transesterification is, for example, according to a conventional method, after sufficiently drying the raw material fat and oil, adding 0.1 to 1 mass% of the catalyst with respect to the raw material fat, and then reacting with stirring at 80 to 120 ° C. under reduced pressure for 0.5 to 1 hour. Can be done. After completion | finish of a transesterification reaction, after wash | cleaning a catalyst with water washing, the decolorization and deodorization process performed in the normal process of refine | purifying cooking oil can be performed.

It is preferable that the fats and oils composition of this invention contains fats and oils A in an oil phase. In this invention, fats and oils A contains 15 mass% or less of unsaturated fatty acids, 20-60 mass% of C12-C14 saturated fatty acids, and 40-80 mass% of C16-C18 saturated fatty acids in all the constituent fatty acids, and And fats and oils obtained by transesterification.

In the fat or oil composition of the present invention, the content of fat or oil A in the oil phase is preferably 0.5 to 15% by mass, more preferably 1 to 10% by mass, still more preferably 2 to 8% by mass, most preferably Is 3-7 mass%.

In the fats and oils A used by this invention, the unsaturated fatty acid content in all the constituent fatty acids is 15 mass% or less, Preferably it is 10 mass% or less, More preferably, it is 5 mass% or less, Most preferably, it is 2 mass% or less. .

In the fat or oil A used in the present invention, the saturated fatty acid content of 12 to 14 carbon atoms in the total constituent fatty acids is 20 to 60 mass%, preferably 25 to 40 mass%, more preferably 28 to 35 mass% Most preferably, it is 28-33 mass%.

In the fat or oil A used in the present invention, the saturated fatty acid content having 16 to 18 carbon atoms in the total constituent fatty acids is 40 to 80 mass%, preferably 46 to 70 mass%, more preferably 52 to 68 mass% Most preferably, it is 61-68 mass%.

As a preferable example of the fats and oils A used by this invention, the mixed oil of lauric fats and palm oils is transesterified, and then hydrogenated until iodine becomes 10 or less (preferably complete hydrogenation). The fats and oils obtained by this can be illustrated. In addition, the fats and oils obtained by carrying out hydrogenation (preferably complete hydrogenation) are separately performed so that lauric fats and palm oils may be 10 or less, and the fats and oils obtained by transesterifying these mixed oils can be illustrated. have. Moreover, the fats and oils obtained by transesterifying the mixed oil of the lauric fats and oils of which iodine is 10 or less and the palm fats and oils of iodine or 20 can be illustrated. As a combination of the lauric-based oil | fat and palm-based fats and oils which are the raw material fats and oils of the fats and oils A used by this invention, palm kernels and palm oil, palm kernel olein, palm stearin, palm kernel stearin, and hard stearin are preferable.

In the fats and oils A used by this invention, the compounding ratio of lauric fats and palm oils is a mass ratio of lauric fats: palm fats, Preferably it is 30: 70-70: 30, More preferably, it is 40: 60-. 60:40.

There is no restriction | limiting in particular as transesterification reaction for manufacturing the fats and oils A used by this invention, Although any of non-selective transesterification and selective transesterification may be sufficient, it is preferable that it is non-selective transesterification. In addition, there is no restriction | limiting in particular as a method of transesterification for manufacturing the fats and oils A used by this invention, Although any method of chemical transesterification and enzymatic transesterification may be sufficient, it is preferable that it is chemical transesterification. Chemical transesterification can be performed on the conditions mentioned above.

In addition, there is no restriction | limiting in particular as a method of hydrogenation for manufacturing the fats and oils A used by this invention, It can carry out by a conventional method. Hydrogenation can be performed, for example under conditions of a hydrogen pressure of 0.02-0.3 Mpa and 160-200 degreeC under a nickel catalyst.

It is preferable that the fats and oils composition of this invention contains the extremely hardened | cured oil (preferably behenic acid content 30 mass% or more) of high erukic acid seed oil in an oil phase. The extremely hardened oil of the high erucane seed oil is a fat or oil obtained by completely hydrogenating rapeseed oil having a high content of erucic acid (unsaturated fatty acid having 22 carbon atoms) (preferably 30% by mass or more of erucic acid content).

In the fat or oil composition of the present invention, the content of the extremely hardened oil of the high eruc acid seed oil in the oil phase is preferably 0.5 to 15% by mass, more preferably 1 to 10% by mass, still more preferably 2 to 8% by mass. %, Most preferably, it is 2-5 mass%.

The oil-fat composition of this invention can mix | blend an emulsifier. Examples of the emulsifier used in the fat or oil composition of the present invention include polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, polyglycerol condensed ricinoleic acid esters, glycerin fatty acid esters, glycerin organic acid fatty acid esters, and propylene. Synthetic emulsifiers such as glycol fatty acid esters, lecithin (soybean lecithin, egg yolk lecithin, etc.), lysorecithin (soybean lysorecithin, egg yolk lysorecithin, etc.), enzyme-treated egg yolk, saponins, plant sterols, milk fat coat, etc. The emulsifier which is not mentioned can be mentioned, These can also be used in combination of 2 or more type. As an emulsifier used for the oil-fat composition of this invention, it is preferable to use 1 type, or 2 or more types of polyglycerol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, and lecithin. In the oil-fat composition of this invention, content of an emulsifier becomes like this. Preferably it is 0.01-5 mass%, More preferably, it is 0.05-3 mass%, Most preferably, it is 0.1-2 mass%. By mix | blending an emulsifier in the said range, the whitening of the bakery food part which arises with time in a composite food, and the bloom of an oily food part can be suppressed.

In the oil-fat composition of this invention, the component mix | blended with the fats and oils used for a bakery foodstuff can be mix | blended normally as another component. Other components include water, thickeners, salts, salting agents such as potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sweeteners such as sugars, sugar alcohols, stevia and aspartame, β-carotene, caramel, red yeast pigment, and the like. Colorants, tocopherols, tea extracts (such as catechins), antioxidants such as rutin, plant proteins such as wheat protein, soy protein, eggs, processed products, flavors, whole milk powder, dairy products such as skim milk powder, whey protein, seasonings, pH Food ingredients and food additives, such as a regulator, food preservative, fruit, fruit juice, coffee, nut paste, spice, cacao mass, cocoa powder, cereals, legumes, vegetables, meat, fish and the like, are mentioned.

It is preferable that the fats and oils composition of this invention is a plastic fats and oils composition which provided plasticity. The oil-fat composition which provided the plasticity of this invention includes the margarine (water-in-oil emulsion) which has an aqueous phase, fat spread (water-in-oil emulsion), and the shortening which does not have an aqueous phase, It is preferable that it is shortening.

The fat or oil composition (SFC) of the present invention is preferably 18 to 35% at 20 ° C, 8 to 25% at 25 ° C, 3 to 15% at 30 ° C, 0.1 to 9% at 35 ° C, More preferably 20 to 30% at 20 ° C, 10 to 22% at 25 ° C, 5 to 13% at 30 ° C, 0.2 to 8% at 35 ° C, and most preferably 20 to 30% at 25 ° C, 25 10 to 22% at 30 ° C, 8 to 13% at 30 ° C, and 1.5 to 7% at 35 ° C. Thereafter, the solid paper content may be described as SFC.

The manufacturing method of the fats and oils composition of this invention is not restrict | limited, It can manufacture by well-known manufacturing conditions and manufacturing method of the fats and oils for bakery food.

Specifically, it can manufacture by mixing and melt | dissolving the component for oils to mix | blend. Moreover, when providing plasticity, it can manufacture by mixing and melt | dissolving the component for oil to mix | blend as an oil phase, mixing and emulsifying the water phase manufactured as needed, and cooling and crystallizing. Cooling and crystallization are preferably cooled and plasticized. Cooling conditions, Preferably it is -0.5 degreeC / min or more, More preferably, it is -5 degreeC / min or more. At this time, the rapid cooling is more preferable than the slow cooling. Moreover, it is preferable to sterilize after manufacture of an oil phase or after mixed emulsification. As a sterilization method, the batch type in a tank, the continuous type using a plate type heat exchanger, and a scraping-type heat exchanger can be mentioned.

As an apparatus to cool, a margarine manufacturer, a plate type heat exchanger, etc., such as a closed type continuous tube cooler, for example, a vortexer, a combinator, a perfector, and an onlator, are mentioned. Moreover, as an apparatus to cool, the combination of an open-type diacooler and a complex is also mentioned.

The fat or oil composition of the present invention can be used as a fat or oil for bakery foods, in particular, a fat or oil for picking up bakery foods. Moreover, the fats and oils composition of this invention can be used suitably as a fats and oils for bakery foods used for composite foods, especially the fats and oils for bakery foods used for composite foods.

The fat or oil composition of the present invention can suppress whitening of the bakery food portion, bloom and softening of the oily food portion, which occur over time in the composite food combining the bakery food and the oily food.

In addition, each triacylglycerol content in fats and oils can be measured by the gas chromatography method (for example, it can measure according to AOCS Ce5-86). In addition, each fatty acid content in fats and oils can be measured by the gas chromatography method (for example, it can measure according to AOCS Ce1f-96). In addition, SFC of fats and oils can be measured according to "2.2.9-2003 solid-paper content (NMR method)" of the Japanese Society of Emulsification Society edition "Standard oil fat analysis test method". In addition, the iodine value of fats and oils can be measured according to "2.3.4.1-1996 iodine value (wiji-cyclohexane method)" of the Japanese Emulsification Society edition which is a division method, "Standard oil-fat analysis test method."

In addition, in this invention, content in all the constituent fatty acids is a ratio with respect to the fatty acid whole quantity which comprises the fats and oils (triacylglycerol) contained in an oil-fat composition. In addition, in this invention, SFC is SFC of the fats and oils contained in an oil-fat composition.

The bakery foodstuff of this invention was produced using the oil-fat composition of this invention.

The bakery foodstuff of this invention is obtained by baking the bakery dough containing the oil-fat composition of this invention. Bakery dough contains grain flour as a main component and beats the fat or oil composition of the present invention into it.

In the present invention, the grains are powdered by cutting grains, and can be used without particular limitation as long as they are usually blended in a bakery dough. Specific examples of the flour include flour (strong powder, gravity powder, force powder, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, and the like.

In the bakery foodstuff of this invention, since the compounding quantity of the fats and oils composition of this invention changes with kinds of bakery foodstuff, although it does not restrict | limit especially, Preferably it is 0.5-200 mass parts with respect to 100 mass parts of flour mix | blended with a bakery dough. More preferably, it is 2-150 mass parts, Most preferably, it is 5-100 mass parts.

The bakery foodstuff of this invention can be mix | blended without restriction | limiting especially if it is mix | blended with bakery foodstuff other than the fats and oils composition of this invention and grain flour. Moreover, these compounding quantities can also be mix | blended without a restriction | limiting especially in the range mix | blended with bakery foodstuff normally. Specifically, water, sugar, sugar alcohol, egg, processed product, starch, salt, plastic fat, emulsifier, emulsifying foaming agent (emulsifying oil), cheese, fresh cream, synthetic cream, yoghurt, whole milk powder, skim milk powder, milk, concentrated milk , Synthetic oil, yeast, yeast hood, cacao, cocoa powder, chocolate, coffee, tea, powdered tea, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, fish, legumes, kina powder, tofu, soy milk , Soybean flour, soy protein, swelling agent, sweetener, seasoning, spice, coloring, flavoring and the like.

The bakery foodstuff of this invention can be manufactured by well-known manufacturing conditions and a manufacturing method except using the oil-fat composition of this invention.

Specific examples of the bakery foodstuff of the present invention include biscuits, cookies, crackers, biscuits, pretzels, cut breads, wehas, sabers, langschas, macaroons, baked cakes, butter cakes (pound cakes, fruit cakes, madeleine, baumkuchen, Castella, etc.), sponge cakes (short cakes, roll cakes, tortes, decoration cakes, chiffon cakes, etc.), sweets, fermented sweets, pastries, cured cakes such as waffles, sweets, French bread, styrene, pantone, Breads such as brioche, donuts, danish and croissants. It is preferable that the bakery foodstuff of this invention is baked confectionery.

The bakery foodstuff of this invention can be used suitably as a bakery foodstuff for a composite foodstuff.

The bakery foodstuff of this invention can suppress the whitening of the bakery foodstuff part which generate | occur | produces with time, and the bloom of an oily foodstuff part in the composite food combined with oil-based foodstuff. Moreover, the bakery foodstuff of this invention is a thing with good texture.

The composite food of this invention is characterized by combining the bakery food and oily food of this invention.

The combination method is not particularly limited as long as the composite food product of the present invention is brought into contact with the bakery food product of the present invention and an oily food product. Examples of the combination method include adhesion, coating, pinching, injection, investment, and topping.

In the present invention, an oily food is a food in which fat or oil form a continuous phase.

As an oil-based foodstuff used by this invention, chocolate, glaze, cream (whipped cream, sand cream, butter cream, etc.), peeling, nuts, etc. are mentioned. In the oil-based foodstuff used in the present invention, the content of fat or oil is preferably 20 to 65 mass%, more preferably 20 to 60 mass%, and most preferably 30 to 45 mass%. As an oil-based foodstuff used by this invention, it is preferable that it is chocolate. In addition, in this invention, chocolate is not limited to the chocolate of the "fair competition agreement regarding the display of chocolates" (National Chocolate-up Fair Trade Association), and main ingredients are cacao mass, cocoa powder, cocoa butter, edible fats and oils and sugars. Thus, dairy products, fragrances, etc. are added as necessary and manufactured through the manufacturing process of chocolate (including white chocolate and color chocolate without cacao mass, cocoa powder).

As a composite foodstuff of this invention, it is preferable that it is a composite confectionery which combined quenched confectionery and chocolate.

The composite foodstuff of this invention can be manufactured by well-known manufacturing conditions and a manufacturing method except using the bakery foodstuff of this invention.

The composite foodstuff of this invention can suppress the whitening of the bakery foodstuff part which arises with time in a composite foodstuff, and the bloom of an oily foodstuff part.

For quality evaluation of the composite food (whitening of the bakery food portion, bloom of the oily food portion), usually, the bakery food produced by actually winning the sample fat and oil is used. However, the evaluation system using the actually produced bakery foods required a lot of labor because it takes time to produce the bakery foods.

MEANS TO SOLVE THE PROBLEM As a result of earnestly examining, when using the filter paper instead of the actually produced bakery food in the bakery food part of a composite food, it has a correlation with the case where the actually produced bakery food was used. It was found that a result is obtained. The evaluation system using the filter paper can be carried out by impregnating the filter paper with a small amount of sample holding, and bonding the oily food with this, so that the evaluation experiment can be easily performed. Therefore, since the evaluation system using a filter paper can be easily performed with a small amount of samples, it is effective when screening a several holding sample.

The filter paper is preferably glass fiber filter paper. As glass fiber filter paper, GA-200 by Advantech Toyo Co., Ltd. can be used. The size and thickness of the filter paper are not particularly limited, but are preferably 10 to 40 mm in diameter and 0.2 to 3.0 mm in thickness. The amount of oil to be impregnated into the filter paper is preferably 60 to 98 mass% with respect to the total amount of the filter paper and the oil or fat. By using this filter paper, the change of the filter paper after a test can be visualized easily.

The quality evaluation of the composite foodstuff of this invention was performed also in the evaluation system which used filter paper.

Example

Next, an Example and a comparative example demonstrate this invention in detail. However, the present invention is not limited to these examples at all.

<Measurement method>

The measurement of each fatty acid content in the oil-fat composition shown below, the SFC of an oil-fat composition, and each triacylglycerol content in an oil-fat composition was measured with the following method.

Each fatty acid content in the fat or oil composition was measured by gas chromatography.

SFC of an oil-fat composition was measured according to the "2.2.9-2003 solid-paper content (NMR method)" of the Japanese emulsification society edition which is a division method, "Standard oil-fat analysis test method."

Each triacylglycerol content in an oil-fat composition was measured by the gas chromatography method.

The iodine value of fats and oils was measured according to "2.3.4.1-1996 iodine value (wiji-cyclohexane method)" of the Japanese emulsification society edition which is a corporation | Co., Ltd., "Standard oil-fat analysis test method."

<Production of C44 to C48 TAG-Containing Oils>

After fully mixing the mixed oil which mixed 40 mass parts of palm kernel oil (Nisshin Oilio group make), and 60 mass parts of palm oil (Nissin Oilrio group make), it fully dried by heating to 120 degreeC under reduced pressure, Mass% sodium methylate was added and the transesterification reaction was performed at 110 degreeC, stirring for 0.5 hour, under reduced pressure. After completion of the reaction, sodium methylate was washed with water and decolorized and deodorized in accordance with a conventional method for purification to obtain C44 to C48 TAG-containing fats and oils (44.3 mass% of C44 to 48 TAG content and 36.6 mass% of unsaturated fatty acids). .

<Production of Maintenance A>

After drying the mixed oil which mixed 50 mass parts of palm stearin (made by Nisshin Oilio group), and 50 mass parts of palm kernel olein (made by Nisshin Oilio group), it fully dried by heating to 120 degreeC under reduced pressure, 0.1 mass% of sodium methylate was added, and transesterification was performed while stirring at 110 degreeC for 0.5 hour, under reduced pressure. After completion of the reaction, the sodium methylate was washed off with water, decolorized, and then hydrogenated at 160 to 200 ° C. using a nickel catalyst to adjust the iodine number to 2 or less. After confirming that the iodine value became 2 or less, the temperature was lowered to 100 ° C. or lower, the nickel catalyst was removed by filtration, decolorized and deodorized, and the fat or oil A (31.0 mass% of saturated fatty acid having 12 to 14 carbon atoms and 16 carbon atoms) was removed. 64.7 mass%, saturated fatty acid content 1.4 mass%, and iodine value 0.1) of saturated fatty acid of 18 to 18 were obtained.

<Other maintenance>

(Production of ester exchange oil 1)

Palm olein (iodine 56), which is a soft part obtained by fractionating palm oil (Nisshin Oilio group, manufactured by Nishishin Co., Ltd.), was sufficiently dried by heating to 120 ° C. under reduced pressure, and then 0.1% by mass of sodium methylate was added thereto. The transesterification reaction was performed at 110 degreeC under reduced pressure, stirring for 0.5 hour. After completion of the reaction, sodium methylate was washed with water, decolorized and deodorized in accordance with a conventional purification method to obtain a transesterified oil 1 (iodine number 56).

(Preparation of fractionation oil 1)

Palm oil (made by Nisshin Oilio Group, Kabushiki Kaisha) was fractionated and the palm olein (iod number 56) of the soft part was obtained. The obtained palm olein (iodine number 56) was further fractionated to obtain a palm super olein (iodine number 65) of the soft portion. 35 mass parts of obtained palm olein and 65 mass parts of palm super olein were mixed, and fractionation oil 1 (iodine number 60) was obtained.

(Raw materials)

Extremely hardened oil of Koeruku oil seed oil (brand name: Hierusin rapeseed extreme hardened oil, manufactured by Yokozeki Yushi Kogyo Co., Ltd., content of behenic acid 48.5% by mass)

Palm oil (Nisshin Oilio Group Kabuki Shikisha manufacture)

Soybean oil (made by Nisshin Oillio Group)

(Emulsifier)

Emulsifier 1: polyglycerol fatty acid ester (brand name: SY gleester-DDB-750, manufactured by Sakamoto Yakuching Kogyo Co., Ltd.)

Emulsifier 2: Lecithin (trade name: Lecithin DX, manufactured by Nissin Oilio Group, Ltd.)

Emulsifier 3: sorbitan fatty acid ester (trade name: Poem S-320YN, manufactured by Riken Vitamin Co., Ltd.)

Emulsifier 4: Sucrose fatty acid ester (trade name: Ryto sugar ester POS-135, manufactured by Mitsubishi Chemical Co., Ltd.)

Emulsifier 5: Glycerin fatty acid ester (trade name: Emalji P-100, manufactured by Riken Vitamin Co., Ltd.)

Emulsifier 6: Glycerin fatty acid ester (trade name: Emalji HRO, Riken Vitamin Co., Ltd.)

<Evaluation 1: Evaluation System Using Filter Paper>

The oil-fat composition of Examples 1-6 and the oil-fat composition of Comparative Examples 1 and 2 were obtained by melt-dissolving the raw material of the mixing | blending of Table 1, 2.

The oil-fat composition of Examples 1-6 and the heat-dissipating composition of Comparative Examples 1 and 2 which were melt | dissolved by heating was impregnated in filter paper so that it might become 90 mass% with respect to the filter paper and the total amount of fats and oils, and this filter paper and chocolate were adhere | attached, and the model composite confectionery was made. Got. The obtained model composite confectionery was left at 20 degreeC overnight, and then stored at 30 degreeC for 3 days. The whiteness of the filter paper and the bloom of chocolate in the model composite confectionery after 3 days storage at 30 degreeC were visually evaluated by the following evaluation criteria. Evaluation of whitening and bloom made favorable case of (circle) or (circle). The evaluation results are shown in Tables 1 and 2.

In addition, the filter paper used the glass fiber filter paper (brand name: GA-200, the Advantech Toyo company make, diameter 26mm, thickness 0.74mm). In addition, the chocolate used the cacao mass (36.5 mm in length, 38 mm in width, and shape | molded to thickness 3mm) of 55 mass% of fats and oils.

&Lt; Evaluation criteria of whitening >

◎: no whitening

○: some color unevenness on the surface

△: some whitening

×: whitening

<Evaluation criteria of bloom>

◎: no bloom

○: slightly shiny

△: some blooms

×: with bloom

As can be seen from Tables 1 and 2, both of the evaluations of the model composite confectionery using the fat or oil compositions of Examples 1 to 6 were satisfactory results.

In addition, as can be seen from Table 2, the model composite confectionery using the fats and oils compositions of Comparative Examples 1 and 2 in which the C44 to C48 TAG content and the SU2 + U3 content are out of the prescribed range, the filter paper whitened, resulting in good results. Was not obtained.

<Evaluation 2: Evaluation system using filter paper of model composite confectionery>

The oil-fat composition of Examples 7-10 and the oil-fat composition of Comparative Example 3 were obtained by melt-mixing the raw material of the mixing | blending of Table 3, and quenching and plasticizing using an onlator.

The model composite confectionery was produced by the same method as the evaluation 1 of a model composite confectionery using the fats and oils composition of Examples 7-10 and the comparative example 3 which melt | dissolved by heat. The obtained model composite confectionery was preserve | saved and evaluated by the method similar to Evaluation 1 of a model composite confectionery. Evaluation of whitening and bloom made favorable case with (circle) or (circle). The evaluation results are shown in Table 3.

In addition, the filter paper used the same thing as the evaluation 1 of the model composite confectionery. In addition, the chocolate was a chocolate oil having a fat content of 37.4% (compound: 42% by weight of cocoa butter, 14.95% by weight of cocoa butter, 42.4% by weight, 0.6% by weight of lecithin, 0.05% by weight of vanilla (powder)) (length 36.5 mm, width 38 mm, molded to a thickness of 3 mm).

As can be seen from Table 3, both of the evaluations of the model composite confectionery using the fat or oil compositions of Examples 7 to 10 were satisfactory results.

In addition, as can be seen from Table 3, in the model composite confectionery using the fat or oil composition of Comparative Example 3 in which the C44 to C48 TAG content and the SU2 + U3 content are outside the prescribed range, the filter paper is whitened, and a good result is obtained. I didn't lose.

<Evaluation of composite sweets: evaluation system using cookies>

As the fats and oils, the cookie of the combination of Table 4 was produced using the fats and oils of Examples 7-10 and the fats and oils of Comparative Example 3. To the softened fats and oils (fats and oils of Examples 7 to 10 and fats and oils of Comparative Example 3), white sugar was added and ground to each other. To the ground, the whole egg was divided into several times and mixed so as not to separate. The dough was prepared by adding a sifted force component to the mixture and mixing the mixture. The dough was rolled out to a thickness of 3 mm with a roller, and each cookie was obtained by baking in an oven for 8 minutes at 180 ° C of the upper flame and 160 ° C of the lower flame. The texture when tasting each obtained cookie was good.

By bonding each obtained cookie and chocolate, the composite confectionery of Examples 11-14 and the composite confectionery of Comparative Example 4 were obtained. The obtained composite confectionery was preserve | saved for 1 week at 30 degreeC. The whitening of the cookie and the bloom of the chocolate in the composite confectionery after the completion of storage were visually evaluated by the same evaluation criteria as in Evaluation 1 of the model composite confectionery. Evaluation of whitening and bloom made favorable case with (circle) or (circle). The evaluation results are shown in Table 5.

In addition, the chocolate was a chocolate oil having a fat content of 37.4% (compound: 42% by weight of cocoa butter, 14.95% by weight of cocoa butter, 42.4% by weight, 0.6% by weight of lecithin, 0.05% by weight of vanilla (powder)) (length 36.5 mm, width 38 mm, molded to a thickness of 3 mm).

As can be seen from Table 5, the composite confections of Examples 11 to 14 using the fat or oil compositions of Examples 7 to 10 were good results in both evaluations.

In addition, as can be seen from Table 5, in the composite confectionery of Comparative Example 4 using the fat or oil composition of Comparative Example 3 in which the C44 to C48 TAG content and the SU2 + U3 content are out of the prescribed range, the cookies were whitened, and thus, No results were obtained.

Claims (9)

The conditions of the following (a) to (c):
(a) 20 mass% or more of C44-C48 triacylglycerol (triacylglycerol whose total carbon number of constituent fatty acid residues is 44-48) in all the triacylglycerols
(b) SU2 triacylglycerol (triacylglycerol in which one of the constituent fatty acid residues is a saturated fatty acid residue and two of the constituting fatty acid residues are unsaturated fatty acid residues) and U3 triacylglycerol (the constituent fatty acid residues) Total content of triacylglycerols, in which all three are unsaturated fatty acid residues, is 40% by mass or less
(c) 18% by mass or more of unsaturated fatty acid content in the total constituent fatty acids
Fats and oils to satisfy the condition. The fat or oil according to claim 1 in the oil phase:
Fats and oils obtained by 15% by mass or less of unsaturated fatty acids, 20 to 60% by mass of saturated fatty acids having 12 to 14 carbon atoms, and 40 to 80% by mass of saturated fatty acids having 16 to 18 carbon atoms, and transesterified in all the constituent fatty acids.
A fat or oil composition containing 0.5 to 15% by mass. The fat or oil composition according to claim 1, wherein the content of behenic acid in the total constituent fatty acids is 0.2 to 10% by mass. The fat or oil composition according to any one of claims 1 to 3, wherein the fat or oil composition is used for bakery foods. The fat or oil composition according to claim 4, wherein the bakery food is used in a composite food. Bakery food manufactured using the fats and oils composition of any one of Claims 1-5. The bakery food according to claim 6, wherein the bakery food is used for a composite food. The composite food which combined the bakery food and oil-based food of Claim 6 or 7. The composite food according to claim 8, wherein the oil-based food is chocolate.