KR20220053546A - A plastic fat and oil composition and the composite confectionery formed using the said plastic fat composition - Google Patents

Abstract

An object of the present invention is to provide a plastic fat and oil composition for use in the production of a composite confectionery in which a baked confectionery and chocolate are combined, in which the whitening of the baked confectionery portion that occurs over time is suppressed. will do In the present invention, the content of SUS is 14.3 to 29.5 mass%, the content of SSS is 8.0 to 18.7 mass%, the content of C22 fatty acids as constituent fatty acids is 0.3 to 3.3 mass%, and the content of C8 to C12 fatty acids as constituent fatty acids is A plastic fat composition containing less than 1.6 mass % of fats and oils. However, S, U, SUS, and SSS each represent the following. S: Saturated fatty acid having 16 or more carbon atoms U: Unsaturated fatty acid having 16 or more carbon atoms SUS: Triacylglycerol in which S and 2 are bonded to 1 and 3 positions SSS: Triacylglycerol in which S is bonded to 3 molecules

Description

A plastic fat and oil composition and the composite confectionery formed using the said plastic fat composition

This invention relates to the composite confectionery formed using the plastic fat and oil composition used for manufacture of the composite confectionery which combined baked confectionery and chocolate, and the said plastic fat composition.

Baked confectionery, such as a biscuit and a cookie, is used also for the complex confectionery combined with chocolate other than baked confectionery. The said composite confectionery can be manufactured, for example by combining the baked confectionery baked in advance and the chocolate prepared beforehand, or baking the thing which disperse|distributed thru|or wrapped previously prepared chocolate in the dough of the baked confectionery.

As for the composite confectionery which combined baked confectionery and chocolate, it is known that the fats and oils contained in baked confectionery and chocolate move (migrate) each other during distribution and storage (oil contained in baked confectionery transfers into chocolate, and is contained in chocolate) The fats and oils are transferred into the baked goods). When the movement of the fats and oils contained in the baked confectionery of a complex confectionery and chocolate occurs, the surface of the baked confectionery part of a complex confectionery may produce white powder which becomes a speckle form. In this way, when the baked confectionery portion of the compound confectionery becomes white, the complex confectionery loses its commercial value.

It is a means for suppressing the whitening of the baked confectionery portion of the complex confectionary and the blooming of the chocolate portion accompanying the movement of the fats and oils contained in the baked confectionery of the complex confectionery, and having a specific SFC in the dough fat and oil blended with the baked confectionery The use of fats and oils (patent document 1) and the use of specific triacylglycerol (patent document 2) are proposed. Moreover, using the chocolate containing the triacylglycerol of the special type which makes a C20-C24 saturated fatty acid as a structural fatty acid is proposed (patent document 3).

However, the dough fats and oils mix|blended with the baked confectionery described in patent document 1 and patent document 2 use the partially hydrogenated oil containing a lot of trans fatty acids in any of them, and it did not respond to the times from the trans fatty acid problem in recent years . Moreover, since the triacylglycerol of patent document 3 is expensive and melting|fusing point is high, there existed a difficulty that chocolate inhibited the melt|melting feeling in a mouth. And in the trial of improving either of these baked confectionery and chocolate, it was not satisfactory in the point of an effect.

Then, the plastic fat composition used for manufacture of the composite confectionery which combined the baked confectionery and chocolate corresponding to the times more effectively was desired.

Japanese Patent Laid-Open No. 2004-16096 Japanese Patent Laid-Open No. 9-37705 Japanese Patent Laid-Open No. 7-264983

The objective of this invention is the composite confectionery which combined baked confectionery and chocolate. WHEREIN: It is providing the plastic fat composition used for manufacture of the composite confectionery by which the whitening of the baked confectionery part which generate|occur|produced with time was suppressed.

MEANS TO SOLVE THE PROBLEM As a result of these inventors earnestly examining in order to solve the said subject, a specific triacylglycerol composition is satisfy|filled, and the plastic fat and oil composition using the fats and oils containing a specific structural fatty acid generate|occur|produces in composite confectionery with time. The thing which can suppress the whitening of the baked confectionery part to do was discovered, and it came to complete this invention.

That is, one of the aspects of the present invention is a plastic fat composition,

The content of SUS is 14.3 to 29.5 mass %,

The content of SSS is 8.0 to 18.7 mass %,

The content of C22 fatty acids as constituent fatty acids is 0.3 to 3.3% by mass,

The content of C8 to C12 fatty acids as constituent fatty acids is less than 1.6% by mass;

A plastic fat or oil composition containing phosphorus fat.

However, S, U, SUS, and SSS each represent the following.

S: saturated fatty acid having 16 or more carbon atoms

U: C16 or more unsaturated fatty acid

SUS: Triacylglycerol with S at 1st and 3rd positions and U at 2nd position

SSS: triacylglycerol in which S is bonded to three molecules

Moreover, as a preferable aspect of this invention, it is a plastic fat and oil composition whose content of SSU in fats and oils is 10.0-20.3 mass %.

However, SSU shows the following.

SSU: Triacylglycerol with S at 1 and 2 positions, U at 3 positions, or U at 1 position and S at 2 and 3 positions

Moreover, as a preferable aspect of this invention, it is the said plastic fat composition whose ratio (SUS/SSU) of SUS with respect to SSU in fats and oils is 0.7-2.0.

Moreover, as a preferable aspect of this invention, it is the said plastic fat composition whose total content of SSU and SUS in fats and oils is 30.3-45.2 mass %.

Moreover, as a preferable aspect of this invention, it is the said plastic fat composition whose content of UUU in fats and oils is 6.2-14.7 mass %.

Moreover, as a preferable aspect of this invention, the said plastic fat composition further contains at least two types of sorbitan fatty acid esters which mutually differ in the structure of a bound fatty acid, or HLB differs.

Moreover, as a preferable aspect of this invention, the said plastic fat composition further contains at least three types of sorbitan fatty acid ester which mutually differ in the structure of a bound fatty acid, or HLB differs.

Moreover, as a preferable aspect of this invention, it is a baked confectionery using any said plastic fat composition.

Moreover, as a preferable aspect of this invention, it is the said baked confectionery containing chocolate further.

Moreover, as a preferable aspect of this invention, it is a composite confectionery containing the baked confectionery which used any of said plastic fats and oils composition, and a filling,

The filling is

The solid paper content at 10 ° C. is 21.7 to 47.2%,

The solid paper content at 20°C is 5.5 to 31.0%,

The solid paper content at 25°C is 2.4 to 24.3%,

The solid paper content at 35 ° C is 0.3 to 13.7%,

A plastic fat composition for peeling containing fats and oils,

It is a complex confectionery containing

Moreover, the said baked confectionery is the said complex confectionery containing chocolate further.

ADVANTAGE OF THE INVENTION According to this invention, the composite confectionery which combined baked confectionery and chocolate WHEREIN: The plastic fat and oil composition used for manufacture of the composite confectionery by which the whitening of the baked confectionery part which generate|occur|produces with time was suppressed can be provided.

Hereinafter, the present invention will be exemplified and described in detail. In addition, in this invention, A (numerical value) - B (numerical value) mean A or more and B or less. In addition, a preferable aspect, a more preferable aspect etc. illustrated below can be used in mutually combining suitably, irrespective of expressions, such as "preferably" or "more preferable". In addition, the description of the numerical range is an example, and irrespective of expressions such as "preferably" or "more preferable", a range in which the upper and lower limits of each range and the numerical values in Examples are appropriately combined can also be preferably used.

In the embodiment of the present invention, the triacylglycerol in fats and oils has a structure in which three molecules of fatty acids are ester-bonded to one molecule of glycerol. The 1, 2, and 3 positions of triacyl glycerol represent the positions to which the fatty acid couple|bonded. In addition, the following is used as an abbreviation of the constituent fatty acid of triacylglycerol. S: C16-C24 saturated fatty acid, U: C16-C24 unsaturated fatty acid.

In embodiment of this invention, saturated fatty acid S has 16-C24, Preferably it is 16-22, More preferably, it is 16-20, More preferably, it is 16-18. Further, when two or three saturated fatty acids S are bonded to the triacylglycerol molecule, the saturated fatty acids S may be the same saturated fatty acids or different saturated fatty acids. Specific examples of the saturated fatty acid S include palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), and lignoceric acid (24). In addition, the numerical representation in said parenthesis is carbon number of a fatty acid.

In embodiment of this invention, unsaturated fatty acid U has 16-C24, Preferably it is 16-22, More preferably, it is 16-20, More preferably, it is 16-18. In addition, when two or three unsaturated fatty acids U couple|bond with a triacylglycerol molecule|numerator, the same unsaturated fatty acid may be sufficient as the unsaturated fatty acid U, and different unsaturated fatty acids may be sufficient as it. Specific examples of the unsaturated fatty acid U include palmitoleic acid (16:1), oleic acid (18:1), linoleic acid (18:2), and linolenic acid (18:3). In addition, the numerical representation in said parenthesis is a combination of carbon number of a fatty acid, and a double bond number.

A plastic fat composition according to an embodiment of the present invention is a plastic fat composition,

The content of SUS is 14.3 to 29.5 mass %,

The content of SSS is 8.0 to 18.7 mass %,

The content of C22 fatty acids as constituent fatty acids is 0.3 to 3.3% by mass,

The content of C8 to C12 fatty acids as constituent fatty acids is less than 1.6% by mass;

It is a plastic fat and oil composition containing phosphorus fat and oil.

However, S, U, SUS, and SSS each represent the following.

S: saturated fatty acid having 16 or more carbon atoms

U: C16 or more unsaturated fatty acid

SUS: Triacylglycerol with S at 1st and 3rd positions and U at 2nd position

SSS: triacylglycerol in which S is bonded to three molecules

The plastic fat composition according to the embodiment of the present invention WHEREIN: Content of SUS in fats and oils is 14.3-29.5 mass %, Preferably it is 17-26 mass %, More preferably, it is 19-24 mass %.

The plastic fat and oil composition which concerns on embodiment of this invention WHEREIN: Content of SSS in fats and oils is 8.0-18.7 mass %, Preferably it is 9.0-15.0 mass %. If the content of SSS in the fats and oils of a plastic fat composition exists in the said range, a composite confectionery can be made into suitable hardness.

The plastic fat composition according to the embodiment of the present invention WHEREIN: Content of C22 fatty acid (C22 fatty acid) as a structural fatty acid in fats and oils is 0.3-3.3 mass %, Preferably it is 0.5-2.5 mass %. The C22 fatty acid is preferably behenic acid. When the content of the C22 fatty acid as a constituent fatty acid in the fat or oil of the plastic fat composition is within the above range, migration can be suppressed while maintaining the composite confectionery at an appropriate hardness.

The plastic fat composition according to the embodiment of the present invention WHEREIN: The content of C8-C12 fatty acid (C8-12 fatty acid) as a structural fatty acid in fats and oils is less than 1.6 mass %, Preferably it is less than 1.0 mass %. . When the content of the C8-C12 fatty acid as a constituent fatty acid in the fat or oil of the plastic fat composition is within the above range, there is an effect in suppressing migration.

The plastic fat composition according to the embodiment of the present invention WHEREIN: Content of SSU in fats and oils is 10.0-20.3 mass %, Preferably it is 15-20.3, More preferably, it is 17-19.4.

The plastic fat composition according to the embodiment of the present invention WHEREIN: It is preferable that the ratio (SUS/SSU) of SUS with respect to SSU in fats and oils is 0.7-2.0, More preferably, it is 0.9-1.7. When the ratio (SUS/SSU) of SUS with respect to SSU in fats and oils of a plastic fat composition exists in the said range, migration can be suppressed, maintaining a composite confectionery at moderate hardness.

The plastic fat composition according to the embodiment of the present invention WHEREIN: It is preferable that the total content of SSU and SUS in fats and oils is 30.3-45.2 mass %, More preferably, it is 35.0-43.0 mass %. If the total content of SSU and SUS in the fats and oils of a plastic fat composition exists in the said range, a composite confectionery can be made into moderate hardness.

The plastic fat or oil composition which concerns on embodiment of this invention WHEREIN: It is preferable that content of UUU is less than 14.7 mass %, More preferably, it is less than 11.0 mass %. Moreover, the plastic fat and oil composition which concerns on embodiment of this invention WHEREIN: It is preferable that there are more than 6.2 mass %, and, as for content of UUU in fats and oils, it is more preferable that there are more than 7.0 mass %. Migration can be suppressed when content of UUU in the fats and oils of a plastic fat composition exists in the said range.

The plastic oil-fat composition which concerns on embodiment of this invention becomes like this. Preferably it is 0.2-2 mass %, More preferably, it contains 0.5-1.5 mass % of sorbitan fatty acid ester. The plastic fat composition according to the embodiment of the present invention preferably contains at least two types of sorbitan fatty acid esters having different structures of bound fatty acids from each other, and more preferably at least three types of sorbates having different structures of bound fatty acids from each other. Contains bitter fatty acid esters. The bound fatty acid of the sorbitan fatty acid ester is preferably a saturated fatty acid having 16 to 22 carbon atoms. In addition, the plastic fat composition according to the embodiment of the present invention preferably contains at least two types of sorbitan fatty acid esters having different HLBs, more preferably at least three types of sorbitan fatty acid esters having different HLBs. . HLB of sorbitan fatty acid ester becomes like this. Preferably it is 2-6. In addition, HLB is an abbreviation of hydrophilicity-hydrophobicity balance (Hydrophile Lipophile Balance), It becomes an index|index for knowing whether an emulsifier is hydrophilic or lipophilic, and takes the value of 0-20. It shows that lipophilicity is so strong, so that an HLB value is small. In the present invention, the calculation of the HLB value uses the calculation method of the atlas method. The calculation method of the atlas method is,

HLB = 20 x (1 - S/A)

S: saponification

A: Neutralization of fatty acids in esters

How to calculate the HLB value from

As long as the above conditions are satisfied, any edible fats and oils may be used for the fats and oils used for manufacture of the plastic fat composition which concerns on embodiment of this invention. Edible oils and fats are oils and fats suitably refined as needed to a degree suitable for edible use. As fats and oils of the plastic fat composition, for example, soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, cocoa butter, shea fat, sal fat, palm oil, palm kernel oil, palm oil , tallow (牛脂), pork fat (豚脂), fats and oils (乳脂), fish oil (魚油), light oil (鯨油), various vegetable oils and fats and animal oils and fats, and 1 or 2 selected from hydrogenation, fractionation and transesterification thereof The processed fats and oils which performed the above process are mentioned. The fats and oils used for manufacture of the plastic fat composition which concerns on embodiment of this invention can use edible fats and oils 1 type or in combination of 2 or more types.

As a preferable example of the fats and oils of the plastic fat composition which concerns on embodiment of this invention, the following fats and oils A, fats and oils B, and fats and oils C can be used.

The fats and oils A used for the plastic fat composition which concerns on embodiment of this invention are 90 mass % or more of C16 or more saturated fatty acids as a structural fatty acid, Preferably, they contain 15 mass % or more of C22 saturated fatty acids. Fat A, Preferably it is an extremely hydrogenated oil of non-laurin type|system|group natural fats and oils. Examples of the extremely hardened oil of non-laurin-based natural oils and fats include extremely hardened oils such as soybean oil, rapeseed oil, hyerucine rapeseed oil, cottonseed oil, sunflower oil, safflower oil, corn oil, palm oil, and fractionated palm oil. The extremely hardened oil of the nonlaurin-based natural oil is preferably an extremely hardened oil of rapeseed oil or hyerucine rapeseed oil, and more preferably an extremely hardened oil of hyerucine rapeseed oil.

It is preferable that it is 0.3-6.94 mass % with respect to the whole fats and oils contained in a plastic fat composition, and, as for the compounding quantity of the fats and oils A in the plastic fat composition which concerns on embodiment of this invention, it is more preferable that it is 1.0-5.0 mass %. .

The fats and oils B used for the plastic fat composition which concerns on embodiment of this invention are transesterified oil derived from palm-type fats and oils. Here, the transesterified oil derived from palm-type fats and oils is transesterified oil obtained through transesterification from the raw material fats and oils containing palm-type fats and oils. Here, palm-type fats and oils are fats and oils derived from palm oil. As an example of this palm-type fats and oils, palm oil, fractionation oil of palm oil, and those processed oils (thing to which 1 or more types of treatment of hardening, transesterification, and fractionation were applied) are mentioned. More specifically, palm olein and palm stearin, which are fractionated oils in the first stage, palm olein (palm super olein) and palm mid fraction, which are fractionated oils in the second stage of palm olein, palm olein ( soft palm) and palm stearin (hard stearin). Content of the palm-type fats and oils contained in the raw material fats and oils of the said transesterification becomes like this. Preferably it is 30 mass % or more, More preferably, it is 50 mass % or more.

As a specific example of the raw material oil and fat for the transesterified oil, palm olein having an iodine number of 52 to 71 (preferably 54 to 68) obtained by applying a fractionation treatment (dry fractionation, solvent fractionation, surfactant fractionation, etc.) (The soft part obtained by fractionating palm oil once or more) is mentioned.

The method of transesterification for preparing the said transesterification oil is not restrict|limited in particular. Either chemical transesterification or enzymatic transesterification can be used. Moreover, chemical transesterification is performed using chemical catalysts, such as sodium methylate, as a catalyst. The reaction is non-selective transesterification (total random transesterification), with no regioselectivity. The transesterification is preferably low regioselective transesterification (randomization is 50% or more), and more preferably non-selective transesterification.

Chemical transesterification can be performed by the following operation according to a conventional method, for example. That is, the transesterification reaction can be performed by stirring the catalyst-containing raw material oil and fat obtained by adding 0.1 to 1 mass % of a catalyst to the sufficiently dried raw material oil and fat at 80 to 120 ° C. under reduced pressure for 0.5 to 1 hour. . After completion of the transesterification reaction, the catalyst is washed away from the reaction product by washing with water. The decolorization and deodorization treatment performed in the normal refinement|purification process of an edible fat and oil can be applied to the obtained crude oil and fat.

Enzymatic transesterification is performed using a lipase agent as a catalyst. Transesterification with 1, 3 position selectivity is possible by the selective catalytic action of the lipase agent. Enzymatic transesterification can be performed, for example, by the following operation according to a conventional method. That is, the transesterification reaction can be performed by stirring the enzyme-containing raw material oil and fat obtained by adding 0.01-5 mass % of a lipase agent with respect to a raw material oil and fat at 30-70 degreeC for 1 to 40 hours. After completion of the transesterification reaction, the lipase agent is removed from the reaction product by filtration. The decolorization and deodorization process performed in the normal refinement|purification process of an edible oil can be applied to the obtained crude oil and fat.

It is preferable to mix|blend more than 14.9 mass %, and, as for the compounding quantity of the fats and oils B in the plastic fat composition which concerns on embodiment of this invention with respect to the whole fats and oils contained in a plastic fat composition, it is more to mix|blend more than 30.0 mass % desirable. Moreover, it is preferable that it is 65 mass % or less with respect to the whole fats and oils contained in a plastic fat composition, and, as for the compounding quantity of the fats and oils B, it is more preferable that it is 60 mass % or less.

The fats and oils C used for the plastic fat composition which concerns on embodiment of this invention are palm-type fats and oils. The fats and oils C can be used in combination of 1 type(s) or 2 or more types of palm-type fats and oils.

It is preferable to mix|blend less than 80 mass % with respect to the whole fats and oils contained in the plastic fat composition, as for the compounding quantity of the fats and oils C in the plastic fat composition which concerns on embodiment of this invention, It is more preferable that it is less than 65 mass %, , it is more preferably 60 mass % or less. Moreover, it is preferable that it is 20 mass % or more with respect to the whole fats and oils contained in the plastic fat composition, and, as for the compounding quantity of the fats and oils C, it is more preferable that it is 40 mass % or more.

The plastic fat or oil composition according to the embodiment of the present invention preferably does not substantially contain laurin-based fats and oils. Here, the laurin-based fats and oils refer to fats and oils containing 20% by mass or more of C8 to C12 fatty acids in all the fatty acids constituting the fats and oils. Specific examples of laurin-based oils and fats include palm kernel oil, palm oil, these mixed oils, and processed oils and fats (such as transesterified oils, fractionated oils, and hydrogenated oils) of these oils and fats or mixed oils.

In the plastic fat and oil composition according to the embodiment of the present invention, substantially not containing laurin-based fats and oils means that, with respect to the entire fats and oils contained in the plastic fats and oils, laurin-based fats and oils are 1.0% by mass or less, preferably, It means less than 0.1 mass %.

The plastic fat composition according to the embodiment of the present invention preferably does not contain liquid oil substantially. Here, liquid oil refers to oils and fats that are liquid at 5°C, and examples thereof include soybean oil and rapeseed oil.

The plastic fat composition according to the embodiment of the present invention WHEREIN: Not containing liquid oil substantially means that liquid oil is 1.0 mass % or less with respect to the whole fats and oils contained in the plastic fat composition, Preferably, it is less than 0.1 mass %. means that

The plastic fats and oils composition which concerns on embodiment of this invention may mix|blend other components other than fats and oils. Other ingredients include water, emulsifier, thickening stabilizer, salt, salting agents such as potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugars, sugar alcohols, sweeteners such as stevia and aspartame, β-carotene, caramel , coloring agents such as red yeast rice, tocopherols, tea extracts (catechins, etc.), antioxidants such as rutin, plant proteins such as wheat protein and soy protein, eggs, processed egg products, flavorings, whole milk powder, skim milk powder, whey Dairy products such as protein, seasonings, pH adjusters, food preservatives, fruit, fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, grains, legumes, vegetables, meat, seafood, etc. . It is preferable that content of the fats and oils in the plastic fat composition which concerns on embodiment of this invention contains 40 mass % or more of the whole plastic fat composition, It is more preferable to contain 60 mass % or more, It contains 80 mass % or more It is more preferable, and it is most preferable to contain 90-100 mass %.

The plastic oil-fat composition which concerns on embodiment of this invention can be used especially as the object for dough dough of baked confectionery, or the object for coating. When used for dough kneading, the fat or oil composition containing other components other than fat or oil is heated and melted and then rapidly cooled and mixed according to a conventional method to plasticize it as a plastic fat or oil composition. It is preferable to use When used as a coating object, it is preferable to use the plastic fat composition which mix|blended fats and oils or fats and oils other than fats and oils by heating and melting, and then spraying, brush coating, pickling, etc. to baked goods for coating use.

Since the usage-amount with respect to the baked goods of the plastic fat composition which concerns on embodiment of this invention differs with the kind of baked goods, it is not restrict|limited in particular, For example, when kneading to the dough of baked goods, With respect to 100 mass parts of grain flour, as a net amount of fats and oils, Preferably it is 0.5-200 mass parts, More preferably, it is 2-150 mass parts, Most preferably, it is 5-100 mass parts. am. Moreover, in the case of coating with baked goods, with respect to baked goods, Preferably it is 0.5-50 mass parts, More preferably, it is 1-30 mass parts, Most preferably, it is 2-20 mass parts.

The baked confectionery which comprises the composite confectionery which concerns on embodiment of this invention bakes the baked confectionery dough which has grain flour as a main component. Here, grain flour is a thing grind|pulverized grain and it was made into powder form, and if it mix|blends in baked confectionery dough normally, it can use without a restriction|limiting in particular. Specific examples of the grain flour include wheat flour (strong flour, soft flour, soft flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, and the like.

It is preferable that the baked confectionery which comprises the composite confectionery which concerns on embodiment of this invention contains chocolate further. Here, chocolate is not limited by the provisions of the "Fair Competition Regulations on the Display of Chocolates" (National Chocolate Industry Fair Trade Council) or regulations, and uses edible oils and fats and sugars as main raw materials, and cacao components as needed. (Cacao mass, cocoa powder, etc.), dairy products, flavorings, emulsifiers, etc. are added, and it refers to a product manufactured through part or all of the normal chocolate manufacturing process (mixing process, atomization process, refining process, molding process, cooling process, etc.) . In addition, chocolate contains white chocolate and color chocolate other than dark chocolate and milk chocolate.

The baked confectionery which comprises the composite confectionery which concerns on embodiment of this invention can be mix|blended without a restriction|limiting in particular, as long as it is mix|blended with baked confectionery normally other than fats and oils, wheat flour, and chocolate. In addition, these compounding quantities can also be mix|blended without a restriction|limiting in particular in the range mix|blended with baked confectionery normally. Specifically, water, sugar, sugar alcohol, eggs, processed egg products, starch, salt, plastic fat, emulsifier, emulsifying foaming agent (emulsified fat and oil), cheese, fresh cream, synthetic cream, yogurt, whole milk powder, powdered skim milk, milk, concentrated Milk, synthetic oil, yeast, yeast food, cacao mass, cocoa powder, coffee, black tea, matcha, vegetables, fruits, fruit, juice, jam, fruit sauce, meat, seafood, legumes, soybean flour, tofu, soy milk, soybean powder, Soybean protein, a leavening agent, a sweetener, a seasoning, a spice, a coloring agent, a flavoring agent, etc. are mentioned.

The baked confectionery which comprises the composite confectionery which concerns on embodiment of this invention can be manufactured with well-known manufacturing conditions and manufacturing method except using the plastic fat composition which concerns on embodiment of the said this invention.

Specific examples of the baked goods constituting the composite confectionery according to the embodiment of the present invention include butter cakes in addition to general baked goods such as biscuits, cookies, crackers, biscuits, pretzels, cut breads, wafers, sabres, randeschas, and macarons. (pound cake, fruit cake, madeleine, baumkuchen, castella, etc.), sponge cakes (short cake, roll cake, torte, decoration cake, chiffon cake, etc.) Breads such as pastry bread, French bread, stollen, panettone, brioche, donuts, Danish, and croissants are included.

The composite confectionery according to the embodiment of the present invention may further include a filling. Here, the filling is a generic term for wrapping in the baked goods constituting the composite confectionery, sandwiching them in the baked goods, and putting them on the baked goods.

It is preferable that the peeling which comprises the composite confectionery which concerns on embodiment of this invention contains the following plastic fats and oils composition for peeling.

In the plastic fat and oil composition for peeling contained in the peeling constituting the composite confectionery according to the embodiment of the present invention, the solid fat content (hereinafter also referred to as SFC) of the fat and oil contained in the plastic fat composition for peeling is preferably, It is 21.7-47.2% at 10 degreeC, 5.5-31.0% at 20 degreeC, 2.4-24.3% at 25 degreeC, and 0.3-13.7% at 35 degreeC, More preferably, it is 23.0-35.0% at 10 degreeC, and 7.0 at 20 degreeC. -25.0%, 4.0-20% at 25°C, and 0.5-11.0% at 35°C. If SFC is in the said range, it is moderate hardness, and the texture of the composite confectionery which made crispiness and moist feeling compatible can be implement|achieved.

Any edible fats or oils may be used for the fats and oils used for manufacture of the plastic oil-fat composition for peeling contained in the peeling which comprises the composite confectionery which concerns on embodiment of this invention, as long as the said conditions are satisfy|filled. As fats and oils of the plastic fat composition, for example, soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, cocoa butter, shea fat, sarasu fat, palm oil, palm kernel oil, palm oil, tallow, pork fat , various vegetable oils and fats, such as oils and fats, fish oil, light oil, and animal oils and fats, and processed oils and fats which have been treated with one or two or more selected from hydrogenation, fractionation, and transesterification. The fats and oils used for manufacture of the plastic fat and oil composition for peeling can be used 1 type or in combination of 2 or more types.

As a preferable example of the fats and oils used for manufacture of the oil-and-fat composition for anti-peeling, the said fats and oils A, fats and oils B, and fats and oils C can be used.

The plastic fat-and-oils composition for peeling contained in the peeling which comprises the composite confectionery which concerns on embodiment of this invention, Preferably, laurin-type fats and oils are not included substantially. Here, lauric-based fats and oils refer to fats and oils containing 30 mass % or more (preferably 40 mass % or more) of lauric acid in all the fatty acids constituting the fats and oils. Specific examples of laurin-based oils and fats include palm kernel oil, palm oil, these mixed oils, and processed oils and fats (such as transesterified oils, fractionated oils, hydrogenated oils) of these oils and fats or mixed oils.

In the plastic fat and oil composition for peeling according to the embodiment of the present invention, the fact that it does not contain laurin-based fats and oils means that, with respect to the whole fats and oils contained in the plastic fats and oils for peeling, laurin-based fats and oils are 1.0% by mass or less; Preferably, less than 0.1 mass % is meant.

The plastic oil-fat composition for peeling contained in the peeling which comprises the composite confectionery which concerns on embodiment of this invention, Preferably, liquid oil is not included substantially. Here, liquid oil refers to oils and fats that are liquid at 5°C, and examples thereof include soybean oil and rapeseed oil.

In the plastic fat and oil composition for peeling according to the embodiment of the present invention, substantially not containing liquid oil means that the liquid oil is 1.0% by mass or less, preferably 0.1% by mass, with respect to the entire fat and oil contained in the plastic fat and oil composition for peeling. It means less than mass %. Moreover, in the whole fats and oils contained in the plastic fat and oil composition for peeling, when content of fats and oils B is 45 mass % or more (preferably 46-64 mass %, More preferably, 48-58 mass %), this does not apply. and preferably 36 to 54 mass %, more preferably 42 to 52 mass % of liquid oil may be included.

The filling which comprises the composite confectionery which concerns on embodiment of this invention can be mix|blended without restriction|limiting in particular, as long as it is normally mix|blended with a peeling other than the plastic fat and oil composition for peeling. Moreover, these compounding quantities can also be mix|blended without a restriction|limiting in particular in the range normally mix|blended with peeling. Specifically, water, sugar, sugar alcohol, eggs, processed egg products, starch, salt, plastic fat, emulsifier, emulsifying foaming agent (emulsified fat and oil), cheese, fresh cream, synthetic cream, yogurt, whole milk powder, powdered skim milk, milk, concentrated Milk, synthetic oil, yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, black tea, matcha, vegetables, fruits, fruit, juice, jam, fruit sauce, meat, seafood, legumes, soybean flour, tofu, soy milk, soybean Flour, soy protein, leavening agent, sweetener, seasoning, spice, colorant, flavoring and the like may be mentioned.

The composite confectionery which concerns on embodiment of this invention can be manufactured with well-known manufacturing conditions and manufacturing method except using the plastic fat composition which concerns on embodiment of this invention.

(Example)

Next, although an Example demonstrates this invention, this invention is not limited by these Examples.

<Measurement method>

The measurement of each fatty acid content, SFC, each triacylglycerol content, and iodine number of the fats and oils in the fats and oils composition shown below was measured with the following method.

Each fatty acid content was measured by the gas chromatography method.

SFC was measured according to "2.2.9-2003 solid fat content (NMR method)" of the "Standard Oils and Oils Analysis Test Method" by the Japan Oil Chemical Society.

Each triacylglycerol content was measured by the gas chromatography method. The symmetry of triacylglycerol was measured by the silver ion column chromatography method.

The iodine number was measured according to "2.3.4.1-1996 iodine number (Wiss-cyclohexane method)" of the "Standard Oils and Oils Analysis Test Method", edited by the Japan Oil Chemical Society.

<Adjustment of plastic fat composition>

Other additives, such as lecithin, are used for the fats and oils 1-7 and sorbitan fatty acid esters 1-5 shown below, according to the formulation shown in Tables 1-3, Examples 1-5, 11 and Comparative Examples 1-8. of the plastic fat and oil composition was adjusted. That is, according to Tables 1 to 3, a mixture of oils and fats 1 to 7, sorbitan fatty acid ester, and other additives was heated and melted, followed by rapid cooling and mixing by an onlator according to a conventional method, followed by Examples 1 to 5, 11 and The plastic fat and oil compositions of Comparative Examples 1 to 8 were prepared.

<Maintenance 1>

The extremely hardened oil of hyerucine rapeseed oil (product of Yokozeki-yushikogyo Co., Ltd.) was set as the fats and oils 1 corresponding to the said fats and oils A.

<Maintenance 2>

As a catalyst, a random transesterified oil of palm olein (iodine number 56, manufactured by The Nisshin OilliO Group, Ltd.) using sodium methoxide was used as the fat and oil 2 corresponding to the fats and oils B described above.

<Maintenance 3>

A blend of palm olein (iodine content 65, manufactured by The Nisshin OilliO Group, Ltd.), palm olein (iodine number 56, manufactured by The Nisshin OilliO Group, Ltd.) and palm oil (manufactured by The Nisshin OilliO Group, Ltd.). The fats and oils were made into the fats and oils 3-1 corresponding to the said fats and oils C. Palm oil (manufactured by The Nisshin OilliO Group, Ltd.) was used as the fats and oils 3-2 corresponding to the fats and oils C described above. Palm olein (iodine number 65, The Nisshin OilliO Group, Ltd. product) was used as the fats and oils 3-3 corresponding to the said fats and oils C.

<Maintenance 4>

The extremely hardened oil of palm oil (made by Yokozeki-yushikogyo Co., Ltd.) was made into the fats and oils 4 corresponding to the said fats and oils A.

<Maintenance 5>

The transesterified oil (The Nisshin OilliO Group, Ltd. product) of 65 mass parts of palm oil and 35 mass parts of rapeseed oil was made into the fats and oils 5 corresponding to the said fats and oils B.

<Maintenance 6>

Transesterified oil (C8 to C12 fatty acid content, 23.5 mass%, manufactured by The Nisshin OilliO Group, Ltd.) of 50 parts by mass of extremely hardened oil of palm oil and 50 parts by mass of extremely hardened oil of palm kernel oil was added to the laurin-based fat and oil. It was set as the corresponding fats and oils 6-1.

Transesterified oil of 50 parts by mass of medium-chain fatty acid triacylglycerol and 50 parts by mass of extremely hardened oil of rapeseed oil (content of C8 to C12 fatty acid, 47.7% by mass, manufactured by The Nisshin OilliO Group, Ltd.), the above laurin-based oils and fats The maintenance corresponding to 6-2 was taken.

60 parts by mass of palm oil and 40 parts by mass of palm kernel oil transesterified oil (content of C8 to C12 fatty acids, 21.0% by mass, manufactured by The Nisshin OilliO Group, Ltd.) as fats and oils 6-3 corresponding to the laurin-based fats and oils did.

<Maintenance 7>

Soybean oil (manufactured by The Nisshin OilliO Group, Ltd.) was used as oil and fat 7 corresponding to the liquid oil.

<Sorbitan fatty acid ester 1>

Product Name: Poem S-320YN, RIKEN VITAMIN CO., LTD. Product, HLB value: 4.2, bound fatty acid: 90% by mass or more in total of stearic acid and palmitic acid

<Sorbitan fatty acid ester 2>

Product Name: Poem ST-PV, RIKEN VITAMIN CO., LTD. Product, HLB value: 3.2, bound fatty acid: 90% by mass or more of saturated fatty acid content mainly of palmitic acid

<Sorbitan fatty acid ester 3>

Product Name: Poem B-150, RIKEN VITAMIN CO., LTD. Product, HLB value: 2.5, bound fatty acid: 90 mass% or more of saturated fatty acid content mainly of behenic acid

<Sorbitan fatty acid ester 4>

Product Name: REKAMAL SV-60, RIKEN VITAMIN CO., LTD. Product, HLB value: 5.1, bound fatty acid: stearic acid

<Sorbitan fatty acid ester 5>

Product Name: REKAMAL SV-65, RIKEN VITAMIN CO., LTD. product, HLB value: 3, bound fatty acid: stearic acid

<Creation of cookies>

The cookies of the formulation of Table 4 were created using each plastic fat composition of Examples 1-5 and 11 and Comparative Examples 1-8. That is, the plastic fat composition, white sugar, salt, and sugar alcohol are mixed, sodium bicarbonate dissolved water and whole eggs are added, and finally, fractionation (skim milk powder, soft flour, processed starch) is mixed to make cookie dough. wrote After resting dough, 4 chocolate chips were put in with respect to 8 g of cookie dough, and each cookie was obtained by baking at 170 degreeC of upper heat and 150 degreeC of lower heat in oven for 14 minutes.

<Evaluation of the texture of cookies>

Cookies were eaten by a panel of 5 experts, and scores were given according to the following evaluation criteria for hardness and crunchiness. The average score of the five expert panelists was computed, and it evaluated according to the following evaluation criteria. As for the evaluation result, when evaluation of an average point was (double-circle) or (circle), food texture was judged to have favorable hardness and crunchiness. The results are shown in Tables 1-3.

Moreover, the expert panel who evaluated the texture of a cookie receives training on sensory evaluation, such as the texture of baked confectionery, such as a cookie, on a regular basis, and there is little individual difference in sensory evaluation results, such as the texture of baked goods, such as a cookie.

<Evaluation of Cookie Hundreds>

After providing each obtained cookie with the temperature cycle of 10 degreeC 12 hours and 30 degreeC 12 hours, and preserve|save for 2 weeks, the whitening of a cookie was evaluated visually. The results are shown in Tables 1-3.

[Evaluation criteria for cookie hardness]

3 points|pieces: It has good hardness

2: Has moderate hardness

1 point: hard

0 points: very hard

<Average score>

◎: 2.5 points or more

○: 2.0 points or more and less than 2.5 points

△: 1.5 points or more and less than 2.0 points

×: less than 1.5 points

[Evaluation criteria for the crunchiness of cookies]

3 points: very strong crispiness

2 points: strong crispiness

1 point: The crispiness is weak.

0 points: The crispiness is very weak.

<Average score>

◎: 2.5 points or more

○: 2.0 points or more and less than 2.5 points

△: 1.5 points or more and less than 2.0 points

×: less than 1.5 points

[evaluation standard of whitening of cookie]

3 points: No whitening of the cookie at all

2: Whitening of the cookie is hardly visible

1 point: Whitening of the cookie is visible

0 points: Very visible bleaching of cookies

<Average score>

◎: 2.5 points or more

○: 2.0 points or more and less than 2.5 points

△: 1.5 points or more and less than 2.0 points

×: less than 1.5 points

[Table 1]

[Table 2]

[Table 3]

[Table 4]

<Adjustment of the plastic fat composition for peeling>

Using other additives such as lecithin to the above-mentioned oils and fats 1 to 7 and sorbitan fatty acid esters 1 to 5, according to the formulations shown in Tables 5 and 6, Examples 6 to 10, 12 and Comparative Examples 9 to 11 The plastic oil-fat composition for peeling was adjusted. That is, according to Tables 5 and 6, a mixture of oils and fats 1 to 7, sorbitan fatty acid esters 1 to 5, and other additives was heated and melted, followed by rapid cooling and mixing with an onlator according to a conventional method, and Examples 6 to 10 , 12 and the plastic fat and oil compositions for peeling of Comparative Examples 9-11 were adjusted.

<Creation of filling>

Next, the peeling of the formulation of Table 7 was created using each plastic oil-fat composition for peeling of Examples 6-10 and 12 and Comparative Examples 9-11. That is, raw materials other than a chocolate chip were kneaded, and chocolate chips were finally mixed, and the filling was created.

<Preparation of cookie complex confectionery>

Next, using the cookie prepared by the formulation of Table 4 using the plastic fat composition of Example 2, and the filling prepared using the plastic fat composition for peeling of Examples 6 to 10 and 12 and Comparative Examples 9 to 11, , made a cookie complex confectionery. That is, a plastic fat composition, white sugar, salt, and sugar alcohol were mixed, sodium bicarbonate dissolved water and whole egg were added, and finally, fractionation (skim milk powder, soft flour, processed starch) was mixed to prepare cookie dough. After letting the dough rest, 4.5 g of the above-mentioned filling was wrapped in 4.5 g of this cookie dough, and cookie composite cookie dough was created. In oven, each cookie composite confectionery was obtained by baking at 170 degreeC of upper heat and 150 degreeC of lower heat for 14 minutes.

<Evaluation of cookie complex confectionery>

A panel of 5 experts ate the cookie complex cookie, and the moist feeling inside the cookie and the crunchy feeling outside the cookie were given scores according to the following evaluation criteria. The average score of the five expert panelists was computed, and it evaluated according to the following evaluation criteria. As for the evaluation result, when evaluation of an average point was (double-circle) or (circle), food texture was judged to have favorable hardness and crunchiness. The results are shown in Tables 5 and 6.

Moreover, the specialized panel which evaluated the texture of cookie composite confectionery receives training on sensory evaluation, such as the texture of baked goods, such as a cookie, on a regular basis, and there is little individual difference in sensory evaluation results, such as the texture of baked goods, such as a cookie.

<Evaluation of whitening of cookie complex confectionery>

After providing each obtained cookie composite confectionery with the temperature cycle of 10 degreeC 12 hours and 30 degreeC 12 hours, and preserve|save for 2 weeks, the whitening of the cookie composite confectionery was visually evaluated. The results are shown in Tables 5 and 6.

[Evaluation criteria for moist feeling inside cookies]

3 points: very moist

2 points: moist

1 point: The feeling of moistness is hardly felt.

0 points: No feeling of moisture at all.

<Average score>

◎: 2.5 points or more

○: 2.0 points or more and less than 2.5 points

△: 1.5 points or more and less than 2.0 points

×: less than 1.5 points

[Criteria for evaluating the crispiness of the outside of the cookie]

3 points: very strong crispiness

2 points: strong crispiness

1 point: The crispiness is weak.

0 points: The crispiness is very weak.

<Average score>

◎: 2.5 points or more

○: 2.0 points or more and less than 2.5 points

△: 1.5 points or more and less than 2.0 points

×: less than 1.5 points

[evaluation standard of whitening of cookie compound confectionery]

3 points: No whitening of the cookie at all

2: Whitening of the cookie is hardly visible

1 point: Whitening of the cookie is visible

0 points: Cookies are very visible.

<Average score>

◎: 2.5 points or more

○: 2.0 points or more and less than 2.5 points

△: 1.5 points or more and less than 2.0 points

×: less than 1.5 points

[Table 5]

[Table 6]

[Table 7]

Claims (11)

The content of SUS is 14.3 to 29.5 mass %,
The content of SSS is 8.0 to 18.7 mass %,
The content of C22 fatty acids as constituent fatty acids is 0.3 to 3.3% by mass,
The content of C8 to C12 fatty acids as constituent fatty acids is less than 1.6% by mass;
A plastic fat composition containing phosphorus fat and oil.
However, S, U, SUS, and SSS each represent the following.
S: saturated fatty acid having 16 or more carbon atoms
U: C16 or more unsaturated fatty acid
SUS: Triacylglycerol with S at 1st and 3rd positions and U at 2nd position
SSS: triacylglycerol in which S is bonded to three molecules The method of claim 1,
The plastic fat and oil composition whose content of SSU in the said fats and oils is 10.0-20.3 mass %.
However, SSU shows the following.
SSU: Triacylglycerol with S at 1 and 2 positions, U at 3 positions, or U at 1 position and S at 2 and 3 positions 3. The method of claim 1 or 2,
The plastic fat and oil composition whose ratio (SUS/SSU) of SUS in the said fats and oils with respect to SSU in the said fats and oils is 0.7-2.0. 4. The method according to any one of claims 1 to 3,
The plastic fat and oil composition whose total content of SSU and SUS in the said fats and oils is 30.3-45.2 mass %. 5. The method according to any one of claims 1 to 4,
The content of UUU in the said fats and oils is 6.2-14.7 mass %, The plastic fat composition. 6. The method according to any one of claims 1 to 5,
A plastic fat or oil composition further comprising at least two types of sorbitan fatty acid esters having different structures of bound fatty acids or different HLBs. 7. The method according to any one of claims 1 to 6,
A plastic fat or oil composition further comprising at least three types of sorbitan fatty acid esters having different structures of bound fatty acids or different HLBs. Baked confectionery using the plastic fat composition in any one of Claims 1-7. 9. The method of claim 8,
Baked confectionery containing more chocolate. It is a composite confectionery containing the baked confectionery using the plastic fat composition as described in any one of Claims 1-7, and a filling,
The filling is
The solid paper content at 10 ° C. is 21.7 to 47.2%,
The solid paper content at 20°C is 5.5 to 31.0%,
The solid paper content at 25°C is 2.4 to 24.3%,
The solid paper content at 35 ° C is 0.3 to 13.7%,
A plastic fat composition for peeling containing fats and oils,
Containing, complex confectionery. 11. The method of claim 10,
The complex confectionery in which the said baked confectionery contains chocolate further.