WO2021044949A1 - Plastic fat composition and composite confection using said plastic fat composition - Google Patents

Plastic fat composition and composite confection using said plastic fat composition Download PDF

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Publication number
WO2021044949A1
WO2021044949A1 PCT/JP2020/032473 JP2020032473W WO2021044949A1 WO 2021044949 A1 WO2021044949 A1 WO 2021044949A1 JP 2020032473 W JP2020032473 W JP 2020032473W WO 2021044949 A1 WO2021044949 A1 WO 2021044949A1
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WO
WIPO (PCT)
Prior art keywords
oil
fat
mass
plastic
content
Prior art date
Application number
PCT/JP2020/032473
Other languages
French (fr)
Japanese (ja)
Inventor
芳宗 ▲羽▼染
美穂 櫻田
柚実子 江口
Original Assignee
日清オイリオグループ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
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Application filed by 日清オイリオグループ株式会社 filed Critical 日清オイリオグループ株式会社
Priority to CN202080049143.5A priority Critical patent/CN114080157A/en
Priority to KR1020227000608A priority patent/KR20220053546A/en
Priority to JP2020563797A priority patent/JP6830570B1/en
Publication of WO2021044949A1 publication Critical patent/WO2021044949A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled

Definitions

  • the present invention relates to a plastic fat / oil composition used for producing a composite confectionery in which baked confectionery and chocolate are combined, and a composite confectionery made by using the plastic fat / oil composition.
  • Baked confectionery such as biscuits and cookies are used not only for baked confectionery but also for complex confectionery combined with chocolate.
  • the complex confectionery can be produced, for example, by combining a pre-baked confectionery and a pre-prepared chocolate, or by baking a pre-prepared chocolate dispersed or wrapped in a baked confectionery dough. it can.
  • the fats and oils contained in the baked confectionery and chocolate move (migrate) to each other during distribution and storage (the fats and oils contained in the baked confectionery are contained in the chocolate.
  • the fats and oils contained in the chocolate are transferred to the baked confectionery.
  • the baked confectionery portion of the confectionery may cause whitening in which the surface is wiped with white powder and becomes spotted. In this way, when the baked confectionery portion of the confectionery is whitened, the commercial value of the confectionery is lost.
  • a specific SFC is added to the kneaded fats and oils to be blended in the baked confectionery. It has been proposed to use the fats and oils (Patent Document 1) and to use a specific triacylglycerol (Patent Document 2). Further, it has been proposed to use chocolate containing a special type of triacylglycerol having a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid (Patent Document 3).
  • Japanese Unexamined Patent Publication No. 2004-16906 Japanese Unexamined Patent Publication No. 9-377005 Japanese Unexamined Patent Publication No. 7-26983
  • An object of the present invention is to provide a plastic fat / oil composition used for producing a complex confectionery in which a baked confectionery and chocolate are combined and the whitening of the baked confectionery portion generated over time is suppressed.
  • the present inventors have made a plastic fat and oil composition using a fat and oil satisfying a specific triacylglycerol composition and containing a specific constituent fatty acid over time in a complex confectionery. It has been found that the whitening of the baked confectionery portion generated in the above can be suppressed, and the present invention has been completed.
  • thermoplastic oil / fat composition is a thermoplastic oil / fat composition.
  • the content of SUS is 14.3 to 29.5% by mass, SSS content 8.0-18.7% by mass,
  • the fatty acid content of C22 as a constituent fatty acid is 0.3 to 3.3% by mass,
  • the content of fatty acids C8 to C12 as constituent fatty acids is less than 1.6% by mass,
  • S, U, SUS and SSS indicate the following, respectively.
  • S Saturated fatty acid with 16 or more carbon atoms
  • U Unsaturated fatty acid with 16 or more carbon atoms
  • SUS Three molecules of triacylglycerol
  • SSS S with S at the 1st and 3rd positions and U at the 2nd position are bonded.
  • a preferred embodiment of the present invention is a plastic fat / oil composition in which the content of SSU in the fat / oil is 10.0 to 20.3% by mass.
  • SSU indicates the following.
  • SSU Triacylglycerol in which S is bonded to the 1-position and the 2-position, U is bonded to the 3-position, or U is bonded to the 1-position and S is bonded to the 2-position and the 3-position.
  • the plastic oil / fat composition having a ratio of SUS to SSU (SUS / SSU) of 0.7 to 2.0.
  • a preferred embodiment of the present invention is the above-mentioned plastic fat / oil composition in which the total content of SSU and SUS in the fat / oil is 30.3 to 45.2% by mass.
  • a preferred embodiment of the present invention is the above-mentioned plastic fat / oil composition in which the content of UUU in the fat / oil is 6.2 to 14.7% by mass.
  • a preferred embodiment of the present invention is the above-mentioned plastic fat and oil composition further containing at least two kinds of sorbitan fatty acid esters having different constituents of bound fatty acids or different HLBs.
  • a preferred embodiment of the present invention is the above-mentioned plastic fat and oil composition further containing at least three kinds of sorbitan fatty acid esters having different constituents of bound fatty acids or different HLBs.
  • it is a baked confectionery using any of the above-mentioned plastic fats and oils compositions.
  • a preferred embodiment of the present invention is the baked confectionery further containing chocolate.
  • a preferred embodiment of the present invention is a complex confectionery containing a baked confectionery using any of the above-mentioned plastic fat and oil compositions and a filling. The filling is The solid fat content at 10 ° C. is 21.7-47.2%.
  • the solid fat content at 20 ° C. is 5.5 to 31.0%.
  • the solid fat content at 25 ° C. is 2.4-24.3%.
  • the solid fat content at 35 ° C. is 0.3-13.7%.
  • Plastic oil and fat composition for filling containing oil and fat, It is a complex confectionery containing.
  • the baked confectionery is the compound confectionery further containing chocolate.
  • a plastic fat / oil composition used for producing a complex confectionery in which whitening of a baked confectionery portion generated over time is suppressed in a complex confectionery that combines baked confectionery and chocolate.
  • a (numerical value) to B (numerical value) mean A or more and B or less.
  • the preferred embodiments and more preferred embodiments exemplified below can be used in combination with each other as appropriate regardless of expressions such as “favorable” and “more preferable”.
  • the description of the numerical range is an example, and a range in which the upper limit and the lower limit of each range and the numerical values of the examples are appropriately combined can be preferably used regardless of expressions such as “preferable” and “more preferable”. ..
  • the triacylglycerol in the fat and oil has a structure in which one molecule of glycerol is ester-bonded with three molecules of fatty acid.
  • the 1, 2, and 3 positions of triacylglycerol represent the positions to which fatty acids are bound.
  • the following are used as abbreviations for the constituent fatty acids of triacylglycerol.
  • S Saturated fatty acid having 16 to 24 carbon atoms
  • U Unsaturated fatty acid having 16 to 24 carbon atoms.
  • the saturated fatty acid S has 16 to 24 carbon atoms, preferably 16 to 22, more preferably 16 to 20, and even more preferably 16 to 18. Further, when two or three saturated fatty acids S are bound to the triacylglycerol molecule, the saturated fatty acids S may be the same saturated fatty acid or different saturated fatty acids. Specifically, examples of the saturated fatty acid S include palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), and lignoceric acid (24). The numerical notation in parentheses above is the number of carbon atoms of the fatty acid.
  • the unsaturated fatty acid U has 16 to 24 carbon atoms, preferably 16 to 22, more preferably 16 to 20, and even more preferably 16 to 18. Further, when two or three unsaturated fatty acids U are bound to the triacylglycerol molecule, the unsaturated fatty acids U may be the same unsaturated fatty acid or different unsaturated fatty acids. Specifically, the unsaturated fatty acid U includes palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), and linolenic acid (18: 3).
  • the numerical notation in parentheses above is a combination of the number of carbon atoms and the number of double bonds of the fatty acid.
  • the plastic fat / oil composition according to the embodiment of the present invention is a plastic fat / oil composition.
  • the content of SUS is 14.3 to 29.5% by mass, SSS content 8.0-18.7% by mass,
  • the fatty acid content of C22 as a constituent fatty acid is 0.3 to 3.3% by mass,
  • the content of fatty acids C8 to C12 as constituent fatty acids is less than 1.6% by mass, It is a plastic fat composition containing the above fats and oils.
  • S, U, SUS and SSS indicate the following, respectively.
  • S Saturated fatty acid with 16 or more carbon atoms
  • U Unsaturated fatty acid with 16 or more carbon atoms
  • SUS Three molecules of triacylglycerol
  • SSS S with S at the 1st and 3rd positions and U at the 2nd position Triacylglycerol
  • the content of SUS in the fat and oil is 14.3 to 29.5% by mass, preferably 17 to 26% by mass, and more preferably 19 to 24. It is mass%.
  • the content of SSS in the fat / oil is 8.0 to 18.7% by mass, preferably 9.0 to 15.0% by mass.
  • the complex confectionery can be made into an appropriate hardness.
  • the content of the fatty acid of C22 (fatty acid having 22 carbon atoms) as the constituent fatty acid in the fat and oil is 0.3 to 3.3% by mass, preferably 0. It is .5 to 2.5% by mass.
  • the fatty acid of C22 is preferably behenic acid.
  • the content of fatty acids C8 to C12 (fatty acids having 8 to 12 carbon atoms) as constituent fatty acids in the fats and oils is preferably less than 1.6% by mass, preferably. Is less than 1.0% by mass.
  • the content of fatty acids C8 to C12 as constituent fatty acids in the fats and oils of the plastic fat and oil composition is within the above range, it is effective in suppressing migration.
  • the content of SSU in the fat / oil is 10.0 to 20.3% by mass, preferably 15 to 20.3, and more preferably 17 to 19. It is 0.4.
  • the ratio of SUS to SSU in the fat / oil is preferably 0.7 to 2.0, more preferably 0.9 to 1. It is 0.7.
  • the ratio of SUS to SSU (SUS / SSU) in the fat and oil of the plastic fat and oil composition is within the above range, migration can be suppressed while keeping the complex confectionery at an appropriate hardness.
  • the total content of SSU and SUS in the fat / oil is preferably 30.3 to 45.2% by mass, more preferably 35.0 to 43. It is 0% by mass.
  • the complex confectionery can be made into an appropriate hardness.
  • the content of UUU is preferably less than 14.7% by mass, more preferably less than 11.0% by mass. Further, in the plastic fat / oil composition according to the embodiment of the present invention, the content of UUU in the fat / oil is preferably more than 6.2% by mass, more preferably more than 7.0% by mass. When the content of UUU in the fat and oil of the plastic fat and oil composition is within the above range, migration can be suppressed.
  • the plastic fat / oil composition according to the embodiment of the present invention preferably contains 0.2 to 2% by mass, more preferably 0.5 to 1.5% by mass of sorbitan fatty acid ester.
  • the plastic oil / fat composition according to the embodiment of the present invention preferably contains at least two kinds of sorbitan fatty acid esters having different constituents of bound fatty acids from each other, and more preferably at least three kinds of sorbitans having different constituents of bound fatty acids from each other. Contains 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.
  • the plastic fat / oil composition according to the embodiment of the present invention preferably contains at least two kinds of sorbitan fatty acid esters having different HLBs, and more preferably contains at least three kinds of sorbitan fatty acid esters having different HLBs.
  • the HLB of the sorbitan fatty acid ester is preferably 2-6.
  • HLB is an abbreviation for Hydrophilic Lipophilic Balance, which is an index for knowing whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0 to 20. The smaller the HLB value, the stronger the lipophilicity.
  • the calculation method of the Atlas method is used for the calculation of the HLB value.
  • A A method of calculating the HLB value from the neutralization value of fatty acids in the ester.
  • any edible fat and oil may be used as long as the above conditions are satisfied.
  • Edible fats and oils are fats and oils that have been appropriately refined as needed to the extent that they are edible.
  • Examples of fats and oils in the plastic fat and oil composition include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, saflower oil, sesame oil, cocoa butter, shea butter, monkey fat, palm oil, palm kernel oil, and palm.
  • Examples include various vegetable and animal fats and oils such as oil, beef tallow, lard, milk fat, fish oil and whale oil, and processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange. ..
  • the fat and oil used for producing the plastic fat and oil composition according to the embodiment of the present invention one kind or a combination of two or more kinds of edible fats and oils can be used.
  • the following fats and oils A, fats and oils B and fats and oils C can be used as preferable examples of the fats and oils of the plastic fat and oil composition according to the embodiment of the present invention.
  • the fat and oil A used in the plastic fat and oil composition according to the embodiment of the present invention contains 90% by mass or more of saturated fatty acids having 16 or more carbon atoms, preferably 15% by mass or more of saturated fatty acids having 22 carbon atoms as constituent fatty acids. contains.
  • the fat A is preferably an extremely hydrogenated oil of a non-lauric natural fat.
  • extremely hardened oils of non-laurin-based natural fats and oils include extremely hardened oils such as soybean oil, rapeseed oil, hyelsin rapeseed oil, cottonseed oil, sunflower oil, safflower oil, corn oil, palm oil, and palm fractionated oil.
  • the extremely hydrogenated non-lauric natural oil is preferably an extremely hydrogenated oil of rapeseed oil or hyelsin rapeseed oil, and more preferably an extremely hydrogenated oil of hyelsin rapeseed oil.
  • the blending amount of the fat and oil A in the plastic fat and oil composition according to the embodiment of the present invention is preferably 0.3 to 6.94% by mass with respect to the total fat and oil contained in the plastic fat and oil composition. More preferably, it is 0.0 to 5.0% by mass.
  • the oil / fat B used in the plastic oil / fat composition according to the embodiment of the present invention is a transesterified oil derived from palm-based oil / fat.
  • the transesterified oil derived from palm-based fats and oils is an ester-exchanged oil obtained through transesterification from a raw material fat or oil containing palm-based fats and oils.
  • the palm-based oil and fat is an oil and fat derived from palm oil. Examples of this palm-based oil and fat include palm oil, fractionated oil of palm oil, and processed oils thereof (those to which one or more treatments of hardening, transesterification, and fractionation are applied).
  • palm olein and palm stearin which are one-stage fractionated oils
  • palm olein (palm super olein), which is a two-stage fractionated oil of palm olein, and palm mid fraction
  • palm olein which is a two-stage fractionated oil of palm stearin.
  • Soft palm and palm stearin (hard stearin) can be mentioned.
  • the content of palm-based fats and oils contained in the raw material fats and oils of the transesterification oil is preferably 30% by mass or more, and more preferably 50% by mass or more.
  • the iodine value of 52 to 71 (preferably 54 to 68) obtained by applying a separation treatment (dry separation, solvent separation, surfactant separation, etc.) can be obtained.
  • a separation treatment dry separation, solvent separation, surfactant separation, etc.
  • palm olein a soft portion obtained by separating palm oil one or more times.
  • the method of transesterification for preparing the above transesterification oil is not particularly limited. Both chemical and enzymatic transesterification methods can be used.
  • the chemical transesterification is carried out using a chemical catalyst such as sodium methylate as a catalyst.
  • the reaction is non-regioselective, non-selective transesterification (all random transesterification).
  • the transesterification is preferably a low regioselective transesterification (randomization rate is 50% or more), and more preferably a non-selective transesterification.
  • Chemical transesterification can be carried out by the following operations, for example, according to a conventional method. That is, the catalyst-containing raw material fats and oils obtained by adding 0.1 to 1% by mass of a catalyst to the sufficiently dried raw material fats and oils were added under reduced pressure at 80 to 120 ° C. and 0.5 to 1% by mass.
  • the transesterification reaction can be carried out by stirring for 1 hour. After the transesterification reaction is completed, the catalyst is washed away from the reaction product by washing with water.
  • decolorization and deodorizing treatments performed in a normal refining step of edible fats and oils can be applied.
  • Enzymatic transesterification is carried out using a lipase formulation as a catalyst.
  • the selective catalytic action of the lipase preparation enables transesterification with selectivity at the 1st and 3rd positions.
  • Enzymatic transesterification can be carried out, for example, by the following operations, from the conventional method. That is, transesterification is performed by stirring the enzyme-containing raw material fat and oil obtained by adding 0.01 to 5% by mass of a lipase preparation to the raw material fat and oil at 30 to 70 ° C. for 1 to 40 hours. The reaction can be carried out. After the transesterification reaction is complete, the lipase preparation is removed from the reaction product by filtration. Decolorization and deodorization treatments, which are carried out in a normal cooking oil refining process, can be applied to the obtained crude oil and fat.
  • the blending amount of fat and oil B in the plastic fat and oil composition according to the embodiment of the present invention is preferably more than 14.9% by mass with respect to the total fat and oil contained in the plastic fat and oil composition, 30.0. It is more preferable to blend more than% by mass.
  • the blending amount of the fat / oil B is preferably 65% by mass or less, more preferably 60% by mass or less, based on the total amount of the fat / oil contained in the plastic fat / oil composition.
  • the fat and oil C used in the plastic fat and oil composition according to the embodiment of the present invention is a palm-based fat and oil.
  • the fat and oil C one kind or a combination of two or more kinds of palm-based fats and oils can be used.
  • the blending amount of fat and oil C in the plastic fat and oil composition according to the embodiment of the present invention is preferably less than 80% by mass and less than 65% by mass with respect to the total fat and oil contained in the plastic fat and oil composition. More preferably, it is more preferably 60% by mass or less. Further, the blending amount of the fat and oil C is preferably 20% by mass or more, more preferably 40% by mass or more, based on the total amount of the fat and oil contained in the plastic fat and oil composition.
  • the plastic fat / oil composition according to the embodiment of the present invention preferably does not substantially contain lauric-based fat / oil.
  • the lauric-based fat and oil is a fat and oil containing 20% by mass or more of fatty acids C8 to C12 in all the constituent fatty acids constituting the fat and oil.
  • Specific examples of lauric-based oils and fats include palm kernel oil, coconut oil, mixed oils thereof, and processed fats and oils of these fats and oils or mixed oils (transesterification oil, fractionated oil, hydrogenated oil, etc.).
  • the fact that the lauric-based fat / oil is substantially not contained means that the lauric-based fat / oil is 1.0% by mass or less with respect to the total fat / fat contained in the plastic fat / oil composition. , Preferably less than 0.1% by weight.
  • the plastic oil / fat composition according to the embodiment of the present invention preferably contains substantially no liquid oil.
  • the liquid oil is a fat or oil that is liquid at 5 ° C., and examples thereof include soybean oil and rapeseed oil.
  • the liquid oil is 1.0% by mass or less based on the total amount of the oil / fat contained in the plastic oil / fat composition. Means less than 0.1% by weight.
  • the plastic oil / fat composition according to the embodiment of the present invention may contain other components other than the oil / fat.
  • Other ingredients include water, emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, acidity agents such as acetic acid, lactic acid and gluconic acid, sugars, sugar alcohols, sweeteners such as stevia and aspartame, ⁇ -Colorants such as carotene, caramel and red koji pigment, tocopherols, tea extracts (catechins, etc.), antioxidants such as rutin, plant proteins such as wheat protein and soybean protein, eggs, processed egg products, spices, whole fat powder Milk, defatted milk powder, dairy products such as milk powder, seasonings, pH adjusters, food preservatives, fruits, fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, grains, beans, vegetables, meat, seafood Examples include food materials such as foods and food additives.
  • the content of fats and oils in the plastic fat and oil composition according to the embodiment of the present invention is preferably 40% by mass or more, more preferably 60% by mass or more, and 80% by mass or more of the entire plastic fats and oils composition. It is more preferably contained, and most preferably 90 to 100% by mass.
  • the plastic oil / fat composition according to the embodiment of the present invention can be used particularly for kneading dough or coating for baked confectionery.
  • the fat or oil or the fat or oil composition containing other components other than the fat or oil can be used as a plastic fat or fat or a plastic fat or fat composition which is plasticized by heating and melting and then quenching and kneading by a conventional method. , It is preferable to knead it into the dough.
  • a plastic fat or oil composition containing fat or oil or other components other than fat or oil is coated by spraying, brushing, pickling, etc. on baked confectionery after heating and melting. Is preferable.
  • the amount of the plastic fat and oil composition used for the baked confectionery according to the embodiment of the present invention is not particularly limited because it differs depending on the type of the baked confectionery.
  • the net amount of fats and oils is preferably 0.5 to 200 parts by mass, more preferably 2 to 150 parts by mass, and most preferably 5 to 100 parts by mass with respect to 100 parts by mass of the flour to be blended. ..
  • it is preferably 0.5 to 50 parts by mass, more preferably 1 to 30 parts by mass, and most preferably 2 to 20 parts by mass with respect to the baked confectionery. is there.
  • the baked confectionery constituting the complex confectionery according to the embodiment of the present invention is a baked confectionery dough containing flour as a main component.
  • the cereal flour is obtained by grinding grains into a powder, and can be used without particular limitation as long as it is usually blended in baked confectionery dough.
  • Specific examples of the flour include wheat flour (strong flour, medium-strength flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, and the like.
  • the baked confectionery constituting the complex confectionery according to the embodiment of the present invention further contains chocolate.
  • chocolate is not limited by the "Fair Competition Code for Labeling of Chocolates" (National Chocolate Industry Fair Trade Council) or the provisions of laws and regulations, but edible fats and oils and sugars are the main raw materials, and if necessary.
  • Cocoa ingredients cocoa mass, cocoa powder, etc.
  • dairy products dairy products
  • fragrances emulsifiers, etc.
  • go through some or all of the usual chocolate manufacturing processes mixtureing process, atomization process, scouring process, molding process, cooling process, etc.
  • chocolate also includes white chocolate and colored chocolate.
  • the baked confectionery constituting the complex confectionery according to the embodiment of the present invention can be blended without particular limitation as long as it is usually blended in the baked confectionery, in addition to fats and oils, flour and chocolate. In addition, these blending amounts can also be blended without particular limitation as long as they are usually blended in baked confectionery.
  • the baked confectionery constituting the complex confectionery according to the embodiment of the present invention can be produced by known production conditions and production methods except that the plastic oil / fat composition according to the embodiment of the present invention is used.
  • baked confectionery constituting the complex confectionery include general baked confectionery such as biscuits, cookies, crackers, dry bread, pretzel, cut bread, wafers, sabre, langdosha, and macaroon. , Butter cakes (pound cake, fruit cake, madeleine, baumkuchen, castella, etc.), sponge cakes (short cake, roll cake, torte, decoration cake, chiffon cake, etc.), shoe confectionery, fermented confectionery, pie, waffle, etc. Examples include Western confectionery, pastry bread, French bread, Storren, panelone, brioche, donuts, denish, croissant and other breads.
  • the complex confectionery according to the embodiment of the present invention can further include a filling.
  • the filling is a general term for things such as those wrapped in baked confectionery constituting a complex confectionery, those sandwiched between baked confectionery, and those placed on baked confectionery.
  • the filling constituting the complex confectionery according to the embodiment of the present invention preferably contains the following plastic fat and oil composition for filling.
  • the filling plastic fat / oil composition contained in the filling constituting the composite confectionery according to the embodiment of the present invention preferably has a solid fat content (hereinafter, also referred to as SFC) of the fat / fat contained in the filling plastic fat / oil composition.
  • SFC solid fat content
  • SFC solid fat content
  • any edible fat and oil may be used as long as the above conditions are satisfied.
  • fats and oils in the plastic fat and oil composition include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, saflower oil, sesame oil, cocoa butter, shea butter, monkey fat, palm oil, palm kernel oil, and palm.
  • examples include various vegetable and animal fats and oils such as oil, beef tallow, lard, milk fat, fish oil and whale oil, and processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange. ..
  • the fats and oils used in the production of the plastic fat and oil composition for filling one kind or a combination of two or more kinds of edible fats and oils can be used.
  • the fat and oil used for producing the facial fat and oil composition for filling the above-mentioned fat and oil A, fat and oil B and fat and oil C can be used.
  • the filling plastic oil / fat composition contained in the filling constituting the complex confectionery according to the embodiment of the present invention preferably does not substantially contain lauric-based oil / fat.
  • the lauric-based fat and oil is a fat and oil containing 30% by mass or more (preferably 40% by mass or more) of lauric acid in all the constituent fatty acids constituting the fat and oil.
  • Specific examples of lauric-based oils and fats include palm kernel oil, coconut oil, mixed oils thereof, and processed fats and oils of these fats and oils or mixed oils (transesterification oil, fractionated oil, hydrogenated oil, etc.).
  • the fact that the filling plastic fat and oil composition does not substantially contain the lauric acid-based fat and oil means that the lauric acid-based fat and oil is 1.0 with respect to the entire fat and oil contained in the filling plastic fat and oil composition. It means that it is less than or equal to mass%, preferably less than 0.1% by mass.
  • the filling plastic oil / fat composition contained in the filling constituting the complex confectionery according to the embodiment of the present invention preferably does not substantially contain liquid oil.
  • the liquid oil is a fat or oil that is liquid at 5 ° C., and examples thereof include soybean oil and rapeseed oil.
  • the fact that the liquid oil is substantially not contained means that the liquid oil is 1.0% by mass with respect to the total amount of the oil / fat contained in the filling plastic oil / fat composition.
  • it means that it is preferably less than 0.1% by mass.
  • the content of the fat B is 45% by mass or more (preferably 46 to 64% by mass, more preferably 48 to 58% by mass) in the whole fat and oil contained in the plastic fat and oil composition for filling, this is not the case.
  • preferably 36 to 54% by mass, more preferably 42 to 52% by mass of liquid oil may be contained.
  • the filling constituting the complex confectionery according to the embodiment of the present invention can be blended without particular limitation as long as it is usually blended in the filling, in addition to the plastic fat and oil composition for filling.
  • these blending amounts can also be blended without particular limitation as long as they are usually blended in the filling.
  • the complex confectionery according to the embodiment of the present invention can be produced by known production conditions and production methods except that the plastic oil / fat composition according to the embodiment of the present invention is used.
  • ⁇ Measurement method> The fatty acid content, SFC, triacylglycerol content, and iodine value of the fats and oils in the fats and oils composition shown below were measured by the following methods.
  • the content of each fatty acid was measured by gas chromatography.
  • SFC was measured according to "2.2.9-2003 Solid fat content (NMR method)" of "Standard fat and oil analysis test method” edited by Japan Oil Chemists' Society.
  • the content of each triacylglycerol was measured by gas chromatography.
  • the symmetry of triacylglycerol was measured by silver ion column chromatography.
  • the iodine value was measured according to "2.3.4.1-1996 iodine value (Wiiss-cyclohexane method)" of "Standard Oil and Fat Analysis Test Method” edited by Japan Oil Chemists' Society.
  • thermoplastic oil and fat composition Plasticity of Examples 1 to 5 and 11 and Comparative Examples 1 to 8 according to the formulations shown in Tables 1 to 3 using other additives such as lecithin in the fats and oils 1 to 7 and sorbitan fatty acid esters 1 to 5 shown below.
  • the oil and fat composition was adjusted. That is, according to Tables 1 to 3, a mixture of fats and oils 1 to 7, sorbitan fatty acid ester, and other additives was heated and melted, and then rapidly cooled and kneaded by an onlator according to a conventional method, and Examples 1 to 5 and 11 and Comparative Examples. 1 to 8 thermoplastic oil and fat compositions were prepared.
  • Palm olein (iodine value 65, manufactured by Nisshin Oillio Group Co., Ltd.), palm olein (iodine value 56, manufactured by Nisshin Oillio Group Co., Ltd.) and palm oil (manufactured by Nisshin Oillio Group Co., Ltd.)
  • the mixed fats and oils were designated as fats and oils 3-1 corresponding to the above fats and oils C.
  • Palm oil manufactured by Nisshin Oillio Group Co., Ltd.
  • Palm olein (iodine value 65, manufactured by Nisshin Oillio Group Co., Ltd.) was designated as fats and oils 3-3 corresponding to the above fats and oils C.
  • the extremely hydrogenated palm oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd.) was designated as the fat 4 corresponding to the fat A.
  • the transesterified oil (manufactured by Nisshin Oillio Group Co., Ltd.) containing 65 parts by mass of palm oil and 35 parts by mass of rapeseed oil was designated as fat 5 corresponding to the fat B.
  • Ester exchange oil of 50 parts by mass of extremely hydrogenated palm oil and 50 parts by mass of extremely hydrogenated palm kernel oil (fatty acid content of C8 to C12, 23.5% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) was designated as the oil and fat 6-1 corresponding to the above-mentioned laurin-based oil and fat.
  • Transesterification oil (C8 to C12 fatty acid content, 47.7% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) containing 50 parts by mass of medium-chain fatty acid triacylglycerol and 50 parts by mass of extremely hydrogenated rapeseed oil.
  • the oil and fat 6-2 corresponding to the above-mentioned lauric oil and fat was used.
  • 60 parts by mass of palm oil and 40 parts by mass of palm kernel oil (C8 to C12 fatty acid content, 21.0% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) correspond to the above laurin-based fats and oils.
  • the oil and fat was 6-3.
  • Soybean oil manufactured by Nisshin Oillio Group Co., Ltd.
  • Soybean oil manufactured by Nisshin Oillio Group Co., Ltd.
  • ⁇ Sorbitan fatty acid ester 1> Product name: Poem S-320YN, manufactured by Riken Vitamin Co., Ltd., HLB value: 4.2, bound fatty acid: 90% by mass or more of stearic acid and palmitic acid in total ⁇ sorbitan fatty acid ester 2>
  • cookies having the formulations shown in Table 4 were prepared. That is, a plastic fat and oil composition, white sugar, salt, and sugar alcohol were mixed, water in which baking soda was dissolved, and whole eggs were added, and finally flours (defatted milk powder, cake flour, modified starch) were mixed to prepare a cookie dough. .. After the dough was allowed to rest, four chocolate chips were embedded in 8 g of the cookie dough and baked in an oven at 170 ° C. on the top heat and 150 ° C. on the bottom heat for 14 minutes to obtain each cookie.
  • plastic fat and oil composition for filling For filling of Examples 6 to 10 and 12 and Comparative Examples 9 to 11 according to the formulation shown in Tables 5 and 6, using the above-mentioned fats and oils 1 to 7 and sorbitan fatty acid esters 1 to 5 with other additives such as lecithin.
  • the plastic fat composition was prepared. That is, according to Tables 5 and 6, a mixture of fats and oils 1 to 7, sorbitan fatty acid esters 1 to 5, and other additives was heated and melted, and then rapidly cooled and kneaded by an onlator according to a conventional method, and Examples 6 to 10 and 12 And the plastic fat and oil compositions for filling of Comparative Examples 9 to 11 were prepared.

Abstract

The purpose of the present application is to provide, for composite confections that combine a baked confection with chocolate, a plastic fat composition for use in producing said composite confections in which whitening of the baked confection portion that occurs over time is inhibited.　The present invention is a plastic fat composition containing fats such that the SUS content is 14.3-29.5 mass%, the SSS content is 8.0-18.7 mass%, the content of C22 fatty acids as constituent fatty acids is 0.3-3.3 mass%, and the content of C8-C12 fatty acids as constituent fatty acids is less than 1.6 mass%. Note that S, U, SUS, and SSS respectively indicate the following. S: a saturated fatty acid of at least 16 carbons U: an unsaturated fatty acid of at least 16 carbons SUS: a triacylglyceride in which S is bound at position 1 and position 3 and U is bound at position 2 SSS: a triacylglyceride in which three molecules of S are bound

Description

可塑性油脂組成物及び該可塑性油脂組成物を使用してなる複合菓子A thermoplastic fat and oil composition and a confectionery made by using the plastic fat and oil composition.
　本発明は、焼菓子とチョコレートとを組み合わせた複合菓子の製造に用いる可塑性油脂組成物及び該可塑性油脂組成物を使用してなる複合菓子に関する。 The present invention relates to a plastic fat / oil composition used for producing a composite confectionery in which baked confectionery and chocolate are combined, and a composite confectionery made by using the plastic fat / oil composition.
　ビスケット、クッキー等の焼菓子は、焼菓子の他に、チョコレートと組み合わせた複合菓子にも利用される。当該複合菓子は、例えば、予め焼成した焼菓子と、予め調製したチョコレートとを組み合わせることや、予め調製したチョコレートを焼菓子の生地に分散乃至包餡させたものを焼成することにより製造することができる。 Baked confectionery such as biscuits and cookies are used not only for baked confectionery but also for complex confectionery combined with chocolate. The complex confectionery can be produced, for example, by combining a pre-baked confectionery and a pre-prepared chocolate, or by baking a pre-prepared chocolate dispersed or wrapped in a baked confectionery dough. it can.
　焼菓子とチョコレートとを組み合わせた複合菓子は、流通、保存中に焼菓子及びチョコレートに含まれる油脂がお互いを移動する（マイグレーション）ことが知られている（焼菓子に含まれる油脂がチョコレート中に移行し、チョコレートに含まれる油脂が焼菓子中に移行する。）。複合菓子の焼菓子及びチョコレートに含まれる油脂の移動が起こると、複合菓子の焼菓子部分は表面が白い粉をふき斑点状になる白色化を引き起こすことがある。このように、複合菓子の焼菓子部分が白色化すると、複合菓子は商品価値が失われる。 It is known that in a complex confectionery that combines baked confectionery and chocolate, the fats and oils contained in the baked confectionery and chocolate move (migrate) to each other during distribution and storage (the fats and oils contained in the baked confectionery are contained in the chocolate. The fats and oils contained in the chocolate are transferred to the baked confectionery.) When the fats and oils contained in the baked confectionery and chocolate of the confectionery are transferred, the baked confectionery portion of the confectionery may cause whitening in which the surface is wiped with white powder and becomes spotted. In this way, when the baked confectionery portion of the confectionery is whitened, the commercial value of the confectionery is lost.
　複合菓子の焼菓子及びチョコレートに含まれる油脂の移動に伴う、複合菓子の焼菓子部分の白色化やチョコレート部分のブルームを抑制する手段として、焼菓子に配合する練り込み油脂に、特定のＳＦＣを有する油脂を用いること（特許文献１）や、特定のトリアシルグリセロールを用いること（特許文献２）が提案されている。また、炭素数が２０～２４の飽和脂肪酸を構成脂肪酸とする特殊なタイプのトリアシルグリセロールを含有したチョコレートを用いること（特許文献３）が提案されている。
　しかし、特許文献１及び特許文献２に記載の焼菓子に配合する練り込み油脂は、いずれもトランス脂肪酸を多く含む部分水素添加油を使用するものであり、近年のトランス脂肪酸問題から、時代に対応したものではなかった。また、特許文献３のトリアシルグリセロールは高価である上、融点が高いのでチョコレートの口どけを損なうという難点があった。そして、これらの焼菓子かチョコレートかのどちらかを改良するという試みでは、効果の点で満足がゆくものではなかった。
　そこで、より効果的で時代に対応した、焼菓子とチョコレートとを組み合わせた複合菓子の製造に用いる可塑性油脂組成物が望まれていた。 As a means of suppressing the whitening of the baked confectionery part and the blooming of the chocolate part due to the movement of the fats and oils contained in the baked confectionery and chocolate, a specific SFC is added to the kneaded fats and oils to be blended in the baked confectionery. It has been proposed to use the fats and oils (Patent Document 1) and to use a specific triacylglycerol (Patent Document 2). Further, it has been proposed to use chocolate containing a special type of triacylglycerol having a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid (Patent Document 3).
However, the kneaded oils and fats to be blended in the baked confectionery described in Patent Document 1 and Patent Document 2 both use partially hydrogenated oils containing a large amount of trans fatty acids, and are suitable for the times due to the recent trans fatty acid problem. It wasn't something I did. Further, the triacylglycerol of Patent Document 3 is expensive and has a high melting point, so that there is a problem that the melting of chocolate is impaired. And attempts to improve either these baked goods or chocolate were not satisfactory in terms of effectiveness.
Therefore, there has been a demand for a thermoplastic oil / fat composition used for producing a complex confectionery that combines baked confectionery and chocolate, which is more effective and responsive to the times.
特開２００４－１６０９６号公報Japanese Unexamined Patent Publication No. 2004-16906 特開平９－３７７０５号公報Japanese Unexamined Patent Publication No. 9-377005 特開平７－２６４９８３号公報Japanese Unexamined Patent Publication No. 7-26983
　本発明の目的は、焼菓子とチョコレートとを組み合わせた複合菓子において、経時的に発生する焼菓子部分の白色化が抑制された複合菓子の製造に用いる可塑性油脂組成物を提供することである。 An object of the present invention is to provide a plastic fat / oil composition used for producing a complex confectionery in which a baked confectionery and chocolate are combined and the whitening of the baked confectionery portion generated over time is suppressed.
　本発明者らは、上記課題を解決すべく鋭意検討を行った結果、特定のトリアシルグリセロール組成を満たし、特定の構成脂肪酸を含有する油脂を使用した可塑性油脂組成物が、複合菓子に経時的に発生する焼菓子部分の白色化を抑制できることを見出し、本発明を完成するに至った。 As a result of diligent studies to solve the above problems, the present inventors have made a plastic fat and oil composition using a fat and oil satisfying a specific triacylglycerol composition and containing a specific constituent fatty acid over time in a complex confectionery. It has been found that the whitening of the baked confectionery portion generated in the above can be suppressed, and the present invention has been completed.
　すなわち、本発明の態様の１つは、可塑性油脂組成物であって、
ＳＵＳの含量が１４．３～２９．５質量％、
ＳＳＳの含量が８．０～１８．７質量％、
構成脂肪酸としてＣ２２の脂肪酸の含量が０．３～３．３質量％、
構成脂肪酸としてＣ８～Ｃ１２の脂肪酸の含量が１．６質量％未満、
の油脂を含有する可塑性油脂組成物。
ただし、Ｓ、Ｕ、ＳＵＳ及びＳＳＳは、それぞれ以下のものを示す。
Ｓ：炭素数１６以上の飽和脂肪酸
Ｕ：炭素数１６以上の不飽和脂肪酸
ＳＵＳ：１位と３位にＳ、２位にＵが結合しているトリアシルグリセロール
ＳＳＳ：Ｓが３分子結合しているトリアシルグリセロール
また、本発明の好ましい態様としては、油脂中のＳＳＵの含量が１０．０～２０．３質量％である、可塑性油脂組成物である。
ただし、ＳＳＵは、以下のものを示す。
ＳＳＵ：１位と２位にＳ、３位にＵが、または、１位にＵ、２位と３位にＳが、結合しているトリアシルグリセロール
また、本発明の好ましい態様としては、油脂中のＳＳＵに対するＳＵＳの割合（ＳＵＳ／ＳＳＵ）が、０．７～２．０である、上記可塑性油脂組成物である。
　また、本発明の好ましい態様としては、油脂中のＳＳＵとＳＵＳの合計含量が３０．３～４５．２質量％である、上記可塑性油脂組成物である。
　また、本発明の好ましい態様としては、油脂中のＵＵＵの含量が６．２～１４．７質量％である、上記可塑性油脂組成物である。
　また、本発明の好ましい態様としては、互いに結合脂肪酸の構成が異なるか、ＨＬＢが異なる、少なくとも２種類のソルビタン脂肪酸エステルを、さらに含有する、上記可塑性油脂組成物である。
　また、本発明の好ましい態様としては、互いに結合脂肪酸の構成が異なるか、ＨＬＢが異なる、少なくとも３種類のソルビタン脂肪酸エステルを、さらに含有する、上記可塑性油脂組成物である。
　また、本発明の好ましい態様としては、上記のいずれかの可塑性油脂組成物を使用した焼菓子である。
また、本発明の好ましい態様としては、チョコレートをさらに含有する、上記焼菓子である。
また、本発明の好ましい態様としては、上記のいずれかの可塑性油脂組成物を使用した焼菓子と、フィリングとを含有する複合菓子であって、
当該フィリングが、
１０℃での固体脂含有量が２１．７～４７．２％であり、
２０℃での固体脂含有量が５．５～３１．０％であり、
２５℃での固体脂含有量が２．４～２４．３％であり、
３５℃での固体脂含有量が０．３～１３．７％である、
油脂を含有するフィリング用可塑性油脂組成物、
を含有する、複合菓子である。
　また、上記焼菓子がチョコレートをさらに含有する、上記複合菓子である。 That is, one of the aspects of the present invention is a thermoplastic oil / fat composition.
The content of SUS is 14.3 to 29.5% by mass,
SSS content 8.0-18.7% by mass,
The fatty acid content of C22 as a constituent fatty acid is 0.3 to 3.3% by mass,
The content of fatty acids C8 to C12 as constituent fatty acids is less than 1.6% by mass,
A thermoplastic fat and oil composition containing the above fats and oils.
However, S, U, SUS and SSS indicate the following, respectively.
S: Saturated fatty acid with 16 or more carbon atoms U: Unsaturated fatty acid with 16 or more carbon atoms SUS: Three molecules of triacylglycerol SSS: S with S at the 1st and 3rd positions and U at the 2nd position are bonded. In addition, a preferred embodiment of the present invention is a plastic fat / oil composition in which the content of SSU in the fat / oil is 10.0 to 20.3% by mass.
However, SSU indicates the following.
SSU: Triacylglycerol in which S is bonded to the 1-position and the 2-position, U is bonded to the 3-position, or U is bonded to the 1-position and S is bonded to the 2-position and the 3-position. The plastic oil / fat composition having a ratio of SUS to SSU (SUS / SSU) of 0.7 to 2.0.
A preferred embodiment of the present invention is the above-mentioned plastic fat / oil composition in which the total content of SSU and SUS in the fat / oil is 30.3 to 45.2% by mass.
A preferred embodiment of the present invention is the above-mentioned plastic fat / oil composition in which the content of UUU in the fat / oil is 6.2 to 14.7% by mass.
In addition, a preferred embodiment of the present invention is the above-mentioned plastic fat and oil composition further containing at least two kinds of sorbitan fatty acid esters having different constituents of bound fatty acids or different HLBs.
In addition, a preferred embodiment of the present invention is the above-mentioned plastic fat and oil composition further containing at least three kinds of sorbitan fatty acid esters having different constituents of bound fatty acids or different HLBs.
Moreover, as a preferable embodiment of the present invention, it is a baked confectionery using any of the above-mentioned plastic fats and oils compositions.
In addition, a preferred embodiment of the present invention is the baked confectionery further containing chocolate.
Further, a preferred embodiment of the present invention is a complex confectionery containing a baked confectionery using any of the above-mentioned plastic fat and oil compositions and a filling.
The filling is
The solid fat content at 10 ° C. is 21.7-47.2%.
The solid fat content at 20 ° C. is 5.5 to 31.0%.
The solid fat content at 25 ° C. is 2.4-24.3%.
The solid fat content at 35 ° C. is 0.3-13.7%.
Plastic oil and fat composition for filling containing oil and fat,
It is a complex confectionery containing.
Moreover, the baked confectionery is the compound confectionery further containing chocolate.
　本発明によると、焼菓子とチョコレートとを組み合わせた複合菓子において、経時的に発生する焼菓子部分の白色化が抑制された複合菓子の製造に用いる可塑性油脂組成物を提供することができる。 According to the present invention, it is possible to provide a plastic fat / oil composition used for producing a complex confectionery in which whitening of a baked confectionery portion generated over time is suppressed in a complex confectionery that combines baked confectionery and chocolate.
　以下、本発明について詳細に例示説明する。なお、本発明において、Ａ（数値）～Ｂ（数値）は、Ａ以上Ｂ以下を意味する。なお、以下で例示する好ましい態様やより好ましい態様等は、「好ましい」や「より好ましい」等の表現にかかわらず適宜相互に組み合わせて使用することができる。また、数値範囲の記載は例示であって、「好ましい」や「より好ましい」等の表現にかかわらず各範囲の上限と下限並びに実施例の数値とを適宜組み合わせた範囲も好ましく使用することができる。 Hereinafter, the present invention will be described in detail. In the present invention, A (numerical value) to B (numerical value) mean A or more and B or less. It should be noted that the preferred embodiments and more preferred embodiments exemplified below can be used in combination with each other as appropriate regardless of expressions such as "favorable" and "more preferable". Further, the description of the numerical range is an example, and a range in which the upper limit and the lower limit of each range and the numerical values of the examples are appropriately combined can be preferably used regardless of expressions such as "preferable" and "more preferable". ..
　本発明の実施の形態において、油脂中のトリアシルグリセロールとは、１分子のグリセロールに、３分子の脂肪酸がエステル結合した構造を有するものである。トリアシルグリセロールの１、２、３位とは、脂肪酸が結合した位置を表す。なお、トリアシルグリセロールの構成脂肪酸の略称として、以下を用いる。Ｓ：炭素数１６～２４の飽和脂肪酸、Ｕ：炭素数１６～２４の不飽和脂肪酸。 In the embodiment of the present invention, the triacylglycerol in the fat and oil has a structure in which one molecule of glycerol is ester-bonded with three molecules of fatty acid. The 1, 2, and 3 positions of triacylglycerol represent the positions to which fatty acids are bound. The following are used as abbreviations for the constituent fatty acids of triacylglycerol. S: Saturated fatty acid having 16 to 24 carbon atoms, U: Unsaturated fatty acid having 16 to 24 carbon atoms.
　本発明の実施の形態において、飽和脂肪酸Ｓは、炭素数が１６～２４、好ましくは１６～２２、より好ましくは１６～２０、さらに好ましくは１６～１８である。また、トリアシルグリセロール分子に２つ又は３つの飽和脂肪酸Ｓが結合する場合、飽和脂肪酸Ｓは同一の飽和脂肪酸であってもよいし、異なる飽和脂肪酸であってもよい。具体的には、飽和脂肪酸Ｓとしては、パルミチン酸（１６）、ステアリン酸（１８）、アラキジン酸（２０）、ベヘン酸（２２）、およびリグノセリン酸（２４）が挙げられる。なお、上記のカッコ内の数値表記は、脂肪酸の炭素数である。 In the embodiment of the present invention, the saturated fatty acid S has 16 to 24 carbon atoms, preferably 16 to 22, more preferably 16 to 20, and even more preferably 16 to 18. Further, when two or three saturated fatty acids S are bound to the triacylglycerol molecule, the saturated fatty acids S may be the same saturated fatty acid or different saturated fatty acids. Specifically, examples of the saturated fatty acid S include palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), and lignoceric acid (24). The numerical notation in parentheses above is the number of carbon atoms of the fatty acid.
　本発明の実施の形態において、不飽和脂肪酸Ｕは、炭素数が１６～２４、好ましくは１６～２２、より好ましくは１６～２０、さらに好ましくは１６～１８である。また、トリアシルグリセロール分子に２つ又は３つの不飽和脂肪酸Ｕが結合する場合、不飽和脂肪酸Ｕは同一の不飽和脂肪酸であってもよいし、異なる不飽和脂肪酸であってもよい。具体的には、不飽和脂肪酸Ｕとしては、パルミトレイン酸（１６：１）、オレイン酸（１８：１）、リノール酸（１８：２）、およびリノレン酸（１８：３）が挙げられる。なお、上記のカッコ内の数値表記は、脂肪酸の炭素数と二重結合数の組み合わせである。 In the embodiment of the present invention, the unsaturated fatty acid U has 16 to 24 carbon atoms, preferably 16 to 22, more preferably 16 to 20, and even more preferably 16 to 18. Further, when two or three unsaturated fatty acids U are bound to the triacylglycerol molecule, the unsaturated fatty acids U may be the same unsaturated fatty acid or different unsaturated fatty acids. Specifically, the unsaturated fatty acid U includes palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), and linolenic acid (18: 3). The numerical notation in parentheses above is a combination of the number of carbon atoms and the number of double bonds of the fatty acid.
　本発明の実施の形態に係る可塑性油脂組成物は、可塑性油脂組成物であって、
ＳＵＳの含量が１４．３～２９．５質量％、
ＳＳＳの含量が８．０～１８．７質量％、
構成脂肪酸としてＣ２２の脂肪酸の含量が０．３～３．３質量％、
構成脂肪酸としてＣ８～Ｃ１２の脂肪酸の含量が１．６質量％未満、
の油脂を含有する可塑性油脂組成物である。
ただし、Ｓ、Ｕ、ＳＵＳ及びＳＳＳは、それぞれ以下のものを示す。
Ｓ：炭素数１６以上の飽和脂肪酸
Ｕ：炭素数１６以上の不飽和脂肪酸
ＳＵＳ：１位と３位にＳ、２位にＵが結合しているトリアシルグリセロール
ＳＳＳ：Ｓが３分子結合しているトリアシルグリセロール The plastic fat / oil composition according to the embodiment of the present invention is a plastic fat / oil composition.
The content of SUS is 14.3 to 29.5% by mass,
SSS content 8.0-18.7% by mass,
The fatty acid content of C22 as a constituent fatty acid is 0.3 to 3.3% by mass,
The content of fatty acids C8 to C12 as constituent fatty acids is less than 1.6% by mass,
It is a plastic fat composition containing the above fats and oils.
However, S, U, SUS and SSS indicate the following, respectively.
S: Saturated fatty acid with 16 or more carbon atoms U: Unsaturated fatty acid with 16 or more carbon atoms SUS: Three molecules of triacylglycerol SSS: S with S at the 1st and 3rd positions and U at the 2nd position Triacylglycerol
　本発明の実施の形態に係る可塑性油脂組成物において、油脂中のＳＵＳの含量は、１４．３～２９．５質量％であり、好ましくは１７～２６質量％であり、より好ましくは１９～２４質量％である。 In the plastic fat and oil composition according to the embodiment of the present invention, the content of SUS in the fat and oil is 14.3 to 29.5% by mass, preferably 17 to 26% by mass, and more preferably 19 to 24. It is mass%.
　本発明の実施の形態に係る可塑性油脂組成物において、油脂中のＳＳＳの含量は、８．０～１８．７質量％であり、好ましくは９．０～１５．０質量％である。可塑性油脂組成物の油脂中のＳＳＳの含量が、上記範囲内にあると、複合菓子を適切な硬さにすることができる。 In the plastic fat / oil composition according to the embodiment of the present invention, the content of SSS in the fat / oil is 8.0 to 18.7% by mass, preferably 9.0 to 15.0% by mass. When the content of SSS in the fat and oil of the plastic fat and oil composition is within the above range, the complex confectionery can be made into an appropriate hardness.
　本発明の実施の形態に係る可塑性油脂組成物において、油脂中の構成脂肪酸としてのＣ２２の脂肪酸（炭素数２２の脂肪酸）の含量は、０．３～３．３質量％であり、好ましくは０．５～２．５質量％である。Ｃ２２の脂肪酸は、好ましくはベヘン酸である。可塑性油脂組成物の油脂中の構成脂肪酸としてのＣ２２の脂肪酸の含量が、上記範囲内にあると、複合菓子を適度な硬さに保ちつつ、マイグレーションを抑制することができる。 In the plastic fat and oil composition according to the embodiment of the present invention, the content of the fatty acid of C22 (fatty acid having 22 carbon atoms) as the constituent fatty acid in the fat and oil is 0.3 to 3.3% by mass, preferably 0. It is .5 to 2.5% by mass. The fatty acid of C22 is preferably behenic acid. When the fatty acid content of C22 as a constituent fatty acid in the fat and oil of the plastic fat and oil composition is within the above range, migration can be suppressed while keeping the complex confectionery at an appropriate hardness.
　本発明の実施の形態に係る可塑性油脂組成物において、油脂中の構成脂肪酸としてのＣ８～Ｃ１２の脂肪酸（炭素数が８～１２の脂肪酸）の含量は、１．６質量％未満であり、好ましくは１．０質量％未満である。可塑性油脂組成物の油脂中の構成脂肪酸としてのＣ８～Ｃ１２の脂肪酸の含量が、上記範囲内にあると、マイグレーションの抑制に効果がある。 In the plastic fat / oil composition according to the embodiment of the present invention, the content of fatty acids C8 to C12 (fatty acids having 8 to 12 carbon atoms) as constituent fatty acids in the fats and oils is preferably less than 1.6% by mass, preferably. Is less than 1.0% by mass. When the content of fatty acids C8 to C12 as constituent fatty acids in the fats and oils of the plastic fat and oil composition is within the above range, it is effective in suppressing migration.
　本発明の実施の形態に係る可塑性油脂組成物において、油脂中のＳＳＵの含量は、１０．０～２０．３質量％であり、好ましくは１５～２０．３であり、より好ましくは１７～１９．４である。 In the plastic fat / oil composition according to the embodiment of the present invention, the content of SSU in the fat / oil is 10.0 to 20.3% by mass, preferably 15 to 20.3, and more preferably 17 to 19. It is 0.4.
　本発明の実施の形態に係る可塑性油脂組成物において、油脂中のＳＳＵに対するＳＵＳの割合（ＳＵＳ／ＳＳＵ）は、０．７～２．０であることが好ましく、より好ましくは０．９～１．７である。可塑性油脂組成物の油脂中のＳＳＵに対するＳＵＳの割合（ＳＵＳ／ＳＳＵ）が、上記範囲内にあると、複合菓子を適度な硬さに保ちつつ、マイグレーションを抑制することができる。 In the plastic fat / oil composition according to the embodiment of the present invention, the ratio of SUS to SSU in the fat / oil (SUS / SSU) is preferably 0.7 to 2.0, more preferably 0.9 to 1. It is 0.7. When the ratio of SUS to SSU (SUS / SSU) in the fat and oil of the plastic fat and oil composition is within the above range, migration can be suppressed while keeping the complex confectionery at an appropriate hardness.
　本発明の実施の形態に係る可塑性油脂組成物において、油脂中のＳＳＵとＳＵＳとの合計含量は、３０．３～４５．２質量％であることが好ましく、より好ましくは３５．０～４３．０質量％である。可塑性油脂組成物の油脂中のＳＳＵとＳＵＳとの合計含量が、上記範囲内にあると、複合菓子を適度な硬さにすることができる。 In the plastic fat / oil composition according to the embodiment of the present invention, the total content of SSU and SUS in the fat / oil is preferably 30.3 to 45.2% by mass, more preferably 35.0 to 43. It is 0% by mass. When the total content of SSU and SUS in the fat and oil of the plastic fat and oil composition is within the above range, the complex confectionery can be made into an appropriate hardness.
　本発明の実施の形態に係る可塑性油脂組成物において、ＵＵＵの含量は、１４．７質量％未満であることが好ましく、より好ましくは１１．０質量％未満である。また、本発明の実施の形態に係る可塑性油脂組成物において、油脂中のＵＵＵの含量は、６．２質量％より多いことが好ましく、７．０質量％より多いことがより好ましい。可塑性油脂組成物の油脂中のＵＵＵの含量が、上記範囲内にあると、マイグレーションを抑制することができる。 In the plastic oil / fat composition according to the embodiment of the present invention, the content of UUU is preferably less than 14.7% by mass, more preferably less than 11.0% by mass. Further, in the plastic fat / oil composition according to the embodiment of the present invention, the content of UUU in the fat / oil is preferably more than 6.2% by mass, more preferably more than 7.0% by mass. When the content of UUU in the fat and oil of the plastic fat and oil composition is within the above range, migration can be suppressed.
　本発明の実施の形態に係る可塑性油脂組成物は、好ましくは０．２～２質量％、より好ましくは０．５～１．５質量％のソルビタン脂肪酸エステルを含有する。本発明の実施の形態に係る可塑性油脂組成物は、互いに結合脂肪酸の構成が異なる少なくとも２種類のソルビタン脂肪酸エステルを含有することが好ましく、より好ましくは互いに結合脂肪酸の構成が異なる少なくとも３種類のソルビタン脂肪酸エステルを含有する。ソルビタン脂肪酸エステルの結合脂肪酸は、好ましくは炭素数１６～２２の飽和脂肪酸である。また、本発明の実施の形態に係る可塑性油脂組成物は、ＨＬＢが異なる少なくとも２種類のソルビタン脂肪酸エステルを含有することが好ましく、より好ましくはＨＬＢが異なる少なくとも３種類のソルビタン脂肪酸エステルを含有する。ソルビタン脂肪酸エステルのＨＬＢは、好ましくは２～６である。なお、ＨＬＢは、親水性疎水性バランス（Ｈｙｄｒｏｐｈｉｌｅ　Ｌｉｐｏｐｈｉｌｅ　Ｂａｌａｎｃｅ）の略であって、乳化剤が親水性か親油性かを知る指標となるもので、０～２０の値をとる。ＨＬＢ値が小さい程、親油性が強いことを示す。本発明において、ＨＬＢ値の算出はアトラス法の算出法を用いる。アトラス法の算出法は、
　　　　ＨＬＢ＝２０×（１－Ｓ／Ａ）
　　　　　Ｓ：ケン化価
　　　　　Ａ：エステル中の脂肪酸の中和価
からＨＬＢ値を算出する方法を言う。 The plastic fat / oil composition according to the embodiment of the present invention preferably contains 0.2 to 2% by mass, more preferably 0.5 to 1.5% by mass of sorbitan fatty acid ester. The plastic oil / fat composition according to the embodiment of the present invention preferably contains at least two kinds of sorbitan fatty acid esters having different constituents of bound fatty acids from each other, and more preferably at least three kinds of sorbitans having different constituents of bound fatty acids from each other. Contains 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. Further, the plastic fat / oil composition according to the embodiment of the present invention preferably contains at least two kinds of sorbitan fatty acid esters having different HLBs, and more preferably contains at least three kinds of sorbitan fatty acid esters having different HLBs. The HLB of the sorbitan fatty acid ester is preferably 2-6. HLB is an abbreviation for Hydrophilic Lipophilic Balance, which is an index for knowing whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0 to 20. The smaller the HLB value, the stronger the lipophilicity. In the present invention, the calculation method of the Atlas method is used for the calculation of the HLB value. The calculation method of the Atlas method is
HLB = 20 × (1-S / A)
S: Kenification value A: A method of calculating the HLB value from the neutralization value of fatty acids in the ester.
　本発明の実施の形態に係る可塑性油脂組成物の製造に使用される油脂は、上記条件を満たす限り、どのような食用油脂を使用してもよい。食用油脂は食用に適する程度に必要に応じて適宜精製された油脂である。可塑性油脂組成物の油脂としては、例えば、大豆油、菜種油、コーン油、綿実油、米油、ヒマワリ油、サフラワー油、胡麻油、ココアバター、シア脂、サル脂、パーム油、パーム核油、ヤシ油、牛脂、豚脂、乳脂、魚油、鯨油等の各種の植物油脂及び動物油脂、並びにこれらに水素添加、分別及びエステル交換から選択された１又は２以上の処理を施した加工油脂が挙げられる。本発明の実施の形態に係る可塑性油脂組成物の製造に使用される油脂は、食用油脂を１種又は２種以上組み合せて使用することができる。
本発明の実施形態に係る可塑性油脂組成物の油脂の好ましい例としては、下記油脂Ａ、油脂Ｂおよび油脂Ｃを用いることができる。 As the fat and oil used for producing the plastic fat and oil composition according to the embodiment of the present invention, any edible fat and oil may be used as long as the above conditions are satisfied. Edible fats and oils are fats and oils that have been appropriately refined as needed to the extent that they are edible. Examples of fats and oils in the plastic fat and oil composition include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, saflower oil, sesame oil, cocoa butter, shea butter, monkey fat, palm oil, palm kernel oil, and palm. Examples include various vegetable and animal fats and oils such as oil, beef tallow, lard, milk fat, fish oil and whale oil, and processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange. .. As the fat and oil used for producing the plastic fat and oil composition according to the embodiment of the present invention, one kind or a combination of two or more kinds of edible fats and oils can be used.
The following fats and oils A, fats and oils B and fats and oils C can be used as preferable examples of the fats and oils of the plastic fat and oil composition according to the embodiment of the present invention.
　本発明の実施の形態に係る可塑性油脂組成物に使用される油脂Ａは、構成脂肪酸として炭素数１６以上の飽和脂肪酸を９０質量％以上、好ましくは、炭素数２２の飽和脂肪酸を１５質量％以上含有する。油脂Ａは、好ましくは非ラウリン系の天然油脂の極度硬化油である。非ラウリン系の天然油脂の極度硬化油の例としては、大豆油、菜種油、ハイエルシン菜種油、綿実油、ヒマワリ油、紅花油、コーン油、パーム油、パーム分別油などの極度硬化油が挙げられる。非ラウリン系の天然油脂の極度硬化油は、好ましくは菜種油、ハイエルシン菜種油の極度硬化油であり、より好ましくはハイエルシン菜種油の極度硬化油である。 The fat and oil A used in the plastic fat and oil composition according to the embodiment of the present invention contains 90% by mass or more of saturated fatty acids having 16 or more carbon atoms, preferably 15% by mass or more of saturated fatty acids having 22 carbon atoms as constituent fatty acids. contains. The fat A is preferably an extremely hydrogenated oil of a non-lauric natural fat. Examples of extremely hardened oils of non-laurin-based natural fats and oils include extremely hardened oils such as soybean oil, rapeseed oil, hyelsin rapeseed oil, cottonseed oil, sunflower oil, safflower oil, corn oil, palm oil, and palm fractionated oil. The extremely hydrogenated non-lauric natural oil is preferably an extremely hydrogenated oil of rapeseed oil or hyelsin rapeseed oil, and more preferably an extremely hydrogenated oil of hyelsin rapeseed oil.
　本発明の実施の形態に係る可塑性油脂組成物における油脂Ａの配合量は、可塑性油脂組成物に含有される油脂全体に対して、０．３～６．９４質量％であることが好ましく、１．０～５．０質量％であることがより好ましい。 The blending amount of the fat and oil A in the plastic fat and oil composition according to the embodiment of the present invention is preferably 0.3 to 6.94% by mass with respect to the total fat and oil contained in the plastic fat and oil composition. More preferably, it is 0.0 to 5.0% by mass.
　本発明の実施の形態に係る可塑性油脂組成物に使用される油脂Ｂは、パーム系油脂由来のエステル交換油である。ここで、パーム系油脂由来のエステル交換油とは、パーム系油脂を含む原料油脂から、エステル交換を経て得られるエステル交換油である。ここで、パーム系油脂とは、パーム油由来の油脂である。このパーム系油脂の例としては、パーム油、パーム油の分別油、およびそれらの加工油（硬化、エステル交換、および分別のうち１種以上の処理が適用されたもの）を挙げることができる。より具体的には、１段分別油であるパームオレインおよびパームステアリン、パームオレインの２段分別油であるパームオレイン（パームスーパーオレイン）およびパームミッドフラクション、パームステアリンの２段分別油であるパームオレイン（ソフトパーム）およびパームステアリン（ハードステアリン）を挙げることができる。上記エステル交換油の原料油脂に含まれるパーム系油脂の含有量は、好ましくは３０質量％以上であり、より好ましくは５０質量％以上である。 The oil / fat B used in the plastic oil / fat composition according to the embodiment of the present invention is a transesterified oil derived from palm-based oil / fat. Here, the transesterified oil derived from palm-based fats and oils is an ester-exchanged oil obtained through transesterification from a raw material fat or oil containing palm-based fats and oils. Here, the palm-based oil and fat is an oil and fat derived from palm oil. Examples of this palm-based oil and fat include palm oil, fractionated oil of palm oil, and processed oils thereof (those to which one or more treatments of hardening, transesterification, and fractionation are applied). More specifically, palm olein and palm stearin, which are one-stage fractionated oils, palm olein (palm super olein), which is a two-stage fractionated oil of palm olein, and palm mid fraction, and palm olein, which is a two-stage fractionated oil of palm stearin. (Soft palm) and palm stearin (hard stearin) can be mentioned. The content of palm-based fats and oils contained in the raw material fats and oils of the transesterification oil is preferably 30% by mass or more, and more preferably 50% by mass or more.
上記エステル交換油の原料油脂の具体例として、分別処理（乾式分別、溶剤分別、および界面活性剤分別等）を適用することにより得られる、５２～７１（好ましくは５４～６８）のヨウ素価を有するパームオレイン（パーム油を１回以上分別することにより得られる軟質部）が挙げられる。 As a specific example of the raw material oil of the transesterification oil, the iodine value of 52 to 71 (preferably 54 to 68) obtained by applying a separation treatment (dry separation, solvent separation, surfactant separation, etc.) can be obtained. Examples thereof include palm olein (a soft portion obtained by separating palm oil one or more times).
  上記エステル交換油を調製するためのエステル交換の方法は、特に制限されない。化学的エステル交換および酵素的エステル交換のいずれの方法をも、用いることができる。なお、化学的エステル交換は、触媒として、ナトリウムメチラート等の、化学触媒を用いて行われる。その反応は、位置選択性がない、非選択的エステル交換（全ランダムエステル交換）である。エステル交換は、好ましくは低位置選択性エステル交換（ランダム化率が５０％以上である）であり、より好ましくは非選択的エステル交換である。 The method of transesterification for preparing the above transesterification oil is not particularly limited. Both chemical and enzymatic transesterification methods can be used. The chemical transesterification is carried out using a chemical catalyst such as sodium methylate as a catalyst. The reaction is non-regioselective, non-selective transesterification (all random transesterification). The transesterification is preferably a low regioselective transesterification (randomization rate is 50% or more), and more preferably a non-selective transesterification.
  化学的エステル交換は、例えば、常法に従って、以下の操作により行うことができる。すなわち、十分に乾燥させた原料油脂に対して、０．１～１質量％の触媒を添加することにより得られた、触媒含有原料油脂を、減圧下、８０～１２０℃で、０．５～１時間攪拌することにより、エステル交換反応を行うことができる。エステル交換反応終了後は、水洗にて反応生成物から触媒を洗い流す。得られた粗製油脂に、通常の食用油脂の精製工程で行われる、脱色および脱臭処理を適用することができる。 Chemical transesterification can be carried out by the following operations, for example, according to a conventional method. That is, the catalyst-containing raw material fats and oils obtained by adding 0.1 to 1% by mass of a catalyst to the sufficiently dried raw material fats and oils were added under reduced pressure at 80 to 120 ° C. and 0.5 to 1% by mass. The transesterification reaction can be carried out by stirring for 1 hour. After the transesterification reaction is completed, the catalyst is washed away from the reaction product by washing with water. To the obtained crude fats and oils, decolorization and deodorizing treatments performed in a normal refining step of edible fats and oils can be applied.
  酵素的エステル交換は、触媒として、リパーゼ製剤を用いて行われる。リパーゼ製剤の有する選択的な触媒作用により、１，３位選択性のあるエステル交換が可能である。酵素的エステル交換は、例えば、常法～従って、以下の操作により行うことができる。すなわち、原料油脂に対して、０．０１～５質量％のリパーゼ製剤を添加することにより得られ
た、酵素含有原料油脂を、３０～７０℃で、１～４０時間攪拌することにより、エステル交換反応を行うことができる。エステル交換反応終了後は、ろ過により反応生成物からリパーゼ製剤が除去される。得られた粗製油脂に、通常の食用油の精製工程で行われる、脱色および脱臭処理を適用することができる。 Enzymatic transesterification is carried out using a lipase formulation as a catalyst. The selective catalytic action of the lipase preparation enables transesterification with selectivity at the 1st and 3rd positions. Enzymatic transesterification can be carried out, for example, by the following operations, from the conventional method. That is, transesterification is performed by stirring the enzyme-containing raw material fat and oil obtained by adding 0.01 to 5% by mass of a lipase preparation to the raw material fat and oil at 30 to 70 ° C. for 1 to 40 hours. The reaction can be carried out. After the transesterification reaction is complete, the lipase preparation is removed from the reaction product by filtration. Decolorization and deodorization treatments, which are carried out in a normal cooking oil refining process, can be applied to the obtained crude oil and fat.
　本発明の実施の形態に係る可塑性油脂組成物における油脂Ｂの配合量は、可塑性油脂組成物に含有される油脂全体に対して、１４．９質量％より多く配合することが好ましく、３０．０質量％より多く配合することがより好ましい。また、油脂Ｂの配合量は、可塑性油脂組成物に含有される油脂全体に対して、６５質量％以下であることが好ましく、６０質量％以下であることがより好ましい。 The blending amount of fat and oil B in the plastic fat and oil composition according to the embodiment of the present invention is preferably more than 14.9% by mass with respect to the total fat and oil contained in the plastic fat and oil composition, 30.0. It is more preferable to blend more than% by mass. The blending amount of the fat / oil B is preferably 65% by mass or less, more preferably 60% by mass or less, based on the total amount of the fat / oil contained in the plastic fat / oil composition.
　本発明の実施の形態に係る可塑性油脂組成物に使用される油脂Ｃは、パーム系油脂である。油脂Ｃは、パーム系油脂を１種又は２種以上組み合せて使用することができる。 The fat and oil C used in the plastic fat and oil composition according to the embodiment of the present invention is a palm-based fat and oil. As the fat and oil C, one kind or a combination of two or more kinds of palm-based fats and oils can be used.
　本発明の実施の形態に係る可塑性油脂組成物における油脂Ｃの配合量は、可塑性油脂組成物に含有される油脂全体に対して、８０質量％より少なく配合することが好ましく、６５質量％より少ないことがより好ましく、６０質量％以下であることがさらに好ましい。また、油脂Ｃの配合量は、可塑性油脂組成物に含有される油脂全体に対して、２０質量％以上であることが好ましく、４０質量％以上であることがより好ましい。 The blending amount of fat and oil C in the plastic fat and oil composition according to the embodiment of the present invention is preferably less than 80% by mass and less than 65% by mass with respect to the total fat and oil contained in the plastic fat and oil composition. More preferably, it is more preferably 60% by mass or less. Further, the blending amount of the fat and oil C is preferably 20% by mass or more, more preferably 40% by mass or more, based on the total amount of the fat and oil contained in the plastic fat and oil composition.
　本発明の実施の形態に係る可塑性油脂組成物は、好ましくは、ラウリン系油脂を実質的に含まない。ここでラウリン系油脂とは、油脂を構成する全構成脂肪酸中にＣ８～Ｃ１２の脂肪酸を２０質量％以上含有する油脂のことである。ラウリン系油脂の具体例としては、パーム核油、ヤシ油や、これらの混合油、これらの油脂又は混合油の加工油脂（エステル交換油、分別油、水素添加油等）が挙げられる。 The plastic fat / oil composition according to the embodiment of the present invention preferably does not substantially contain lauric-based fat / oil. Here, the lauric-based fat and oil is a fat and oil containing 20% by mass or more of fatty acids C8 to C12 in all the constituent fatty acids constituting the fat and oil. Specific examples of lauric-based oils and fats include palm kernel oil, coconut oil, mixed oils thereof, and processed fats and oils of these fats and oils or mixed oils (transesterification oil, fractionated oil, hydrogenated oil, etc.).
　本発明の実施の形態に係る可塑性油脂組成物において、ラウリン系油脂を実質的に含まないとは、可塑性油脂組成物に含有される油脂全体に対して、ラウリン系油脂が１．０質量％以下、好ましくは、０．１質量％より少ないことを意味する。 In the plastic fat / oil composition according to the embodiment of the present invention, the fact that the lauric-based fat / oil is substantially not contained means that the lauric-based fat / oil is 1.0% by mass or less with respect to the total fat / fat contained in the plastic fat / oil composition. , Preferably less than 0.1% by weight.
　本発明の実施の形態に係る可塑性油脂組成物は、好ましくは、液状油を実質的に含まない。ここで液状油とは、５℃で液状の油脂のことであり、例えば、大豆油、菜種油が挙げられる。 The plastic oil / fat composition according to the embodiment of the present invention preferably contains substantially no liquid oil. Here, the liquid oil is a fat or oil that is liquid at 5 ° C., and examples thereof include soybean oil and rapeseed oil.
　本発明の実施の形態に係る可塑性油脂組成物において、液状油を実質的に含まないとは、可塑性油脂組成物に含有される油脂全体に対して、液状油が１．０質量％以下、好ましくは、０．１質量％より少ないことを意味する。 In the plastic oil / fat composition according to the embodiment of the present invention, it is preferable that the liquid oil is 1.0% by mass or less based on the total amount of the oil / fat contained in the plastic oil / fat composition. Means less than 0.1% by weight.
　　本発明の実施の形態に係る可塑性油脂組成物は、油脂以外のその他成分を配合してもよい。その他の成分としては、水、乳化剤、増粘安定剤、食塩、塩化カリウム等の塩味剤、酢酸、乳酸、グルコン酸等の酸味料、糖類、糖アルコール類、ステビア、アスパルテーム等の甘味料、β－カロテン、カラメル、紅麹色素等の着色料、トコフェロール、茶抽出物（カテキン等）、ルチン等の酸化防止剤、小麦蛋白、大豆蛋白等の植物蛋白、卵、卵加工品、香料、全脂粉乳、脱脂粉乳、乳清蛋白等の乳製品、調味料、ｐＨ調整剤、食品保存料、果実、果汁、コーヒー、ナッツペースト、香辛料、カカオマス、ココアパウダー、穀類、豆類、野菜類、肉類、魚介類等の食品素材や食品添加物が挙げられる。本発明の実施の形態に係る可塑性油脂組成物における油脂の含有量は、可塑性油脂組成物全体の４０質量％以上含有することが好ましく、６０質量％以上含有することがより好ましく、８０質量％以上含有することが更に好ましく、９０～１００質量％含有することが最も好ましい。 The plastic oil / fat composition according to the embodiment of the present invention may contain other components other than the oil / fat. Other ingredients include water, emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, acidity agents such as acetic acid, lactic acid and gluconic acid, sugars, sugar alcohols, sweeteners such as stevia and aspartame, β -Colorants such as carotene, caramel and red koji pigment, tocopherols, tea extracts (catechins, etc.), antioxidants such as rutin, plant proteins such as wheat protein and soybean protein, eggs, processed egg products, spices, whole fat powder Milk, defatted milk powder, dairy products such as milk powder, seasonings, pH adjusters, food preservatives, fruits, fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, grains, beans, vegetables, meat, seafood Examples include food materials such as foods and food additives. The content of fats and oils in the plastic fat and oil composition according to the embodiment of the present invention is preferably 40% by mass or more, more preferably 60% by mass or more, and 80% by mass or more of the entire plastic fats and oils composition. It is more preferably contained, and most preferably 90 to 100% by mass.
　本発明の実施の形態に係る可塑性油脂組成物は、特に焼菓子の生地練り込み用またはコーティング用として使用することができる。生地練り込み用として使用する場合には、油脂、もしくは、油脂以外のその他成分を配合した油脂組成物は、加熱融解した後に常法により急冷混捏して可塑化した可塑性油脂もしくは可塑性油脂組成物として、生地に練り込み使用することが好ましい。コーティング用として使用する場合には、油脂、もしくは、油脂以外のその他成分を配合した可塑性油脂組成物は、加熱融解した後焼菓子に、スプレー、刷毛塗り、どぼ漬け等することによりコーティング使用することが好ましい。 The plastic oil / fat composition according to the embodiment of the present invention can be used particularly for kneading dough or coating for baked confectionery. When used for kneading dough, the fat or oil or the fat or oil composition containing other components other than the fat or oil can be used as a plastic fat or fat or a plastic fat or fat composition which is plasticized by heating and melting and then quenching and kneading by a conventional method. , It is preferable to knead it into the dough. When used for coating, a plastic fat or oil composition containing fat or oil or other components other than fat or oil is coated by spraying, brushing, pickling, etc. on baked confectionery after heating and melting. Is preferable.
　本発明の実施の形態に係る可塑性油脂組成物の焼菓子に対する使用量は、焼菓子の種類によって異なるため、特に制限されるものではないが、例えば、焼菓子の生地へ練り込む場合、生地に配合される穀粉１００質量部に対して、油脂の正味量として、好ましくは０．５～２００質量部であり、より好ましくは２～１５０質量部であり、最も好ましくは５～１００質量部である。また、焼菓子へのコーティング用である場合、焼菓子に対して、好ましくは０．５～５０質量部であり、より好ましくは１～３０質量部であり、最も好ましくは２～２０質量部である。 The amount of the plastic fat and oil composition used for the baked confectionery according to the embodiment of the present invention is not particularly limited because it differs depending on the type of the baked confectionery. The net amount of fats and oils is preferably 0.5 to 200 parts by mass, more preferably 2 to 150 parts by mass, and most preferably 5 to 100 parts by mass with respect to 100 parts by mass of the flour to be blended. .. When it is used for coating baked confectionery, it is preferably 0.5 to 50 parts by mass, more preferably 1 to 30 parts by mass, and most preferably 2 to 20 parts by mass with respect to the baked confectionery. is there.
　本発明の実施の形態に係る複合菓子を構成する焼菓子は、穀粉を主成分とした焼菓子生地を焼成したものである。ここで穀粉とは、穀物を挽いて粉状にしたものであり、通常、焼菓子生地に配合されるものであれば、特に制限なく使用することができる。穀粉の具体例としては、小麦粉（強力粉、中力粉、薄力粉等）、大麦粉、米粉、とうもろこし粉、ライ麦粉、そば粉、大豆粉等が挙げられる。 The baked confectionery constituting the complex confectionery according to the embodiment of the present invention is a baked confectionery dough containing flour as a main component. Here, the cereal flour is obtained by grinding grains into a powder, and can be used without particular limitation as long as it is usually blended in baked confectionery dough. Specific examples of the flour include wheat flour (strong flour, medium-strength flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, and the like.
　本発明の実施の形態に係る複合菓子を構成する焼菓子は、チョコレートをさらに含むことが好ましい。ここで、チョコレートとは、「チョコレート類の表示に関する公正競争規約」（全国チョコレート業公正取引協議会）乃至法規上の規定により限定されるものではなく、食用油脂、糖類を主原料とし、必要によりカカオ成分（カカオマス、ココアパウダー等）、乳製品、香料、乳化剤等を加え、通常のチョコレート製造工程（混合工程、微粒化工程、精練工程、成形工程、冷却工程等）の一部乃至全部を経て製造されたもののことである。また、チョコレートは、ダークチョコレート、ミルクチョコレートの他に、ホワイトチョコレート、カラーチョコレートも含むものである。 It is preferable that the baked confectionery constituting the complex confectionery according to the embodiment of the present invention further contains chocolate. Here, chocolate is not limited by the "Fair Competition Code for Labeling of Chocolates" (National Chocolate Industry Fair Trade Council) or the provisions of laws and regulations, but edible fats and oils and sugars are the main raw materials, and if necessary. Add cocoa ingredients (cocoa mass, cocoa powder, etc.), dairy products, fragrances, emulsifiers, etc., and go through some or all of the usual chocolate manufacturing processes (mixing process, atomization process, scouring process, molding process, cooling process, etc.) It is manufactured. In addition to dark chocolate and milk chocolate, chocolate also includes white chocolate and colored chocolate.
　本発明の実施の形態に係る複合菓子を構成する焼菓子は、油脂、穀粉、チョコレート以外に、通常、焼菓子に配合されるものであれば、特に制限なく配合することができる。また、これらの配合量も、通常、焼菓子に配合される範囲で特に制限なく配合することができる。具体的には、水、糖、糖アルコール、卵、卵加工品、澱粉、食塩、可塑性油脂、乳化剤、乳化起泡剤（乳化油脂）、チーズ、生クリーム、合成クリーム、ヨーグルト、全脂粉乳、脱脂粉乳、牛乳、濃縮乳、合成乳、イースト、イーストフード、カカオマス、ココアパウダー、コーヒー、紅茶、抹茶、野菜類、果物類、果実、果汁、ジャム、フルーツソース、肉類、魚介類、豆類、きな粉、豆腐、豆乳、大豆粉、大豆蛋白、膨張剤、甘味料、調味料、香辛料、着色料、香料等が挙げられる。 The baked confectionery constituting the complex confectionery according to the embodiment of the present invention can be blended without particular limitation as long as it is usually blended in the baked confectionery, in addition to fats and oils, flour and chocolate. In addition, these blending amounts can also be blended without particular limitation as long as they are usually blended in baked confectionery. Specifically, water, sugar, sugar alcohol, eggs, processed egg products, starch, salt, plastic fats and oils, emulsifiers, emulsified foaming agents (emulsified fats and oils), cheese, fresh cream, synthetic cream, yogurt, soybean milk powder, Non-fat milk powder, milk, concentrated milk, synthetic milk, yeast, yeast food, cacao mass, cocoa powder, coffee, tea, matcha, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meat, seafood, beans, kin flour , Tofu, soymilk, soybean flour, soybean protein, swelling agent, sweetener, seasoning, spice, coloring agent, fragrance and the like.
　本発明の実施の形態に係る複合菓子を構成する焼菓子は、上記本発明の実施の形態に係る可塑性油脂組成物を用いること以外は、公知の製造条件及び製造方法により製造することができる。 The baked confectionery constituting the complex confectionery according to the embodiment of the present invention can be produced by known production conditions and production methods except that the plastic oil / fat composition according to the embodiment of the present invention is used.
　本発明の実施の形態に係る複合菓子を構成する焼菓子の具体例としては、ビスケット、クッキー、クラッカー、乾パン、プレッツェル、カットパン、ウェハース、サブレ、ラングドシャ、マカロン等の一般的な焼菓子に加え、バターケーキ類（パウンドケーキ、フルーツケーキ、マドレーヌ、バウムクーヘン、カステラ等）、スポンジケーキ類（ショートケーキ、ロールケーキ、トルテ、デコレーションケーキ、シフォンケーキ等）、シュー菓子、発酵菓子、パイ、ワッフル等の洋生菓子、菓子パン、フランスパン、シュトーレン、パネトーネ、ブリオッシュ、ドーナツ、デニッシュ、クロワッサン等のパンが挙げられる。 Specific examples of the baked confectionery constituting the complex confectionery according to the embodiment of the present invention include general baked confectionery such as biscuits, cookies, crackers, dry bread, pretzel, cut bread, wafers, sabre, langdosha, and macaroon. , Butter cakes (pound cake, fruit cake, madeleine, baumkuchen, castella, etc.), sponge cakes (short cake, roll cake, torte, decoration cake, chiffon cake, etc.), shoe confectionery, fermented confectionery, pie, waffle, etc. Examples include Western confectionery, pastry bread, French bread, Storren, panelone, brioche, donuts, denish, croissant and other breads.
　本発明の実施の形態に係る複合菓子は、さらに、フィリングを含むことができる。ここで、フィリングとは、複合菓子を構成する焼菓子に包餡するもの、焼菓子に挟むもの、焼菓子の上に載せるもの等の総称である。 The complex confectionery according to the embodiment of the present invention can further include a filling. Here, the filling is a general term for things such as those wrapped in baked confectionery constituting a complex confectionery, those sandwiched between baked confectionery, and those placed on baked confectionery.
　本発明の実施の形態に係る複合菓子を構成するフィリングは、以下のフィリング用可塑性油脂組成物を含有することが好ましい。 The filling constituting the complex confectionery according to the embodiment of the present invention preferably contains the following plastic fat and oil composition for filling.
　本発明の実施の形態に係る複合菓子を構成するフィリングに含まれるフィリング用可塑性油脂組成物は、フィリング用可塑性油脂組成物に含まれる油脂の固体脂含有量（以下、ＳＦＣとも表す）が、好ましくは、１０℃で２１．７～４７．２％、２０℃で５．５～３１．０％、２５℃で２．４～２４．３％、３５℃で０．３～１３．７％であり、より好ましくは、１０℃で２３。０～３５。０％、２０℃で７．０～２５．０％、２５℃で４．０～２０％、３５℃で０．５～１１．０％である。ＳＦＣが上記範囲内であれば、適度な硬さかつサクミとしとり感を両立させた複合菓子の食感を実現することができる。 The filling plastic fat / oil composition contained in the filling constituting the composite confectionery according to the embodiment of the present invention preferably has a solid fat content (hereinafter, also referred to as SFC) of the fat / fat contained in the filling plastic fat / oil composition. Is 21.7 to 47.2% at 10 ° C, 5.5 to 31.0% at 20 ° C, 2.4 to 24.3% at 25 ° C, and 0.3 to 13.7% at 35 ° C. Yes, more preferably 23.0 to 35.0% at 10 ° C, 7.0 to 25.0% at 20 ° C, 4.0 to 20% at 25 ° C, 0.5 to 11.0 at 35 ° C. %. When the SFC is within the above range, it is possible to realize the texture of a complex confectionery that has both an appropriate hardness and a crispy and moist feeling.
　本発明の実施の形態に係る複合菓子を構成するフィリングに含まれるフィリング用可塑性油脂組成物の製造に使用される油脂は、上記条件を満たす限り、どのような食用油脂を使用してもよい。可塑性油脂組成物の油脂としては、例えば、大豆油、菜種油、コーン油、綿実油、米油、ヒマワリ油、サフラワー油、胡麻油、ココアバター、シア脂、サル脂、パーム油、パーム核油、ヤシ油、牛脂、豚脂、乳脂、魚油、鯨油等の各種の植物油脂及び動物油脂、並びにこれらに水素添加、分別及びエステル交換から選択された１又は２以上の処理を施した加工油脂が挙げられる。フィリング用可塑性油脂組成物の製造に使用される油脂は、食用油脂を１種又は２種以上組み合せて使用することができる。
フィリング用顔性油脂組成物の製造に使用される油脂の好ましい例としては、上記油脂Ａ、油脂Ｂおよび油脂Ｃを用いることができる。 As the fat and oil used for producing the plastic fat and oil composition for filling contained in the filling constituting the complex confectionery according to the embodiment of the present invention, any edible fat and oil may be used as long as the above conditions are satisfied. Examples of fats and oils in the plastic fat and oil composition include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, saflower oil, sesame oil, cocoa butter, shea butter, monkey fat, palm oil, palm kernel oil, and palm. Examples include various vegetable and animal fats and oils such as oil, beef tallow, lard, milk fat, fish oil and whale oil, and processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange. .. As the fats and oils used in the production of the plastic fat and oil composition for filling, one kind or a combination of two or more kinds of edible fats and oils can be used.
As a preferable example of the fat and oil used for producing the facial fat and oil composition for filling, the above-mentioned fat and oil A, fat and oil B and fat and oil C can be used.
　本発明の実施の形態に係る複合菓子を構成するフィリングに含まれるフィリング用可塑性油脂組成物は、好ましくは、ラウリン系油脂を実質的に含まない。ここでラウリン系油脂とは、油脂を構成する全構成脂肪酸中にラウリン酸を３０質量％以上（好ましくは４０質量％以上）含有する油脂のことである。ラウリン系油脂の具体例としては、パーム核油、ヤシ油や、これらの混合油、これらの油脂又は混合油の加工油脂（エステル交換油、分別油、水素添加油等）が挙げられる。 The filling plastic oil / fat composition contained in the filling constituting the complex confectionery according to the embodiment of the present invention preferably does not substantially contain lauric-based oil / fat. Here, the lauric-based fat and oil is a fat and oil containing 30% by mass or more (preferably 40% by mass or more) of lauric acid in all the constituent fatty acids constituting the fat and oil. Specific examples of lauric-based oils and fats include palm kernel oil, coconut oil, mixed oils thereof, and processed fats and oils of these fats and oils or mixed oils (transesterification oil, fractionated oil, hydrogenated oil, etc.).
　本発明の実施の形態に係るフィリング用可塑性油脂組成物において、ラウリン系油脂を実質的に含まないとは、フィリング用可塑性油脂組成物に含まれる油脂全体に対して、ラウリン系油脂が１．０質量％以下、好ましくは、０．１質量％より少ないことを意味する。 In the filling plastic fat and oil composition according to the embodiment of the present invention, the fact that the filling plastic fat and oil composition does not substantially contain the lauric acid-based fat and oil means that the lauric acid-based fat and oil is 1.0 with respect to the entire fat and oil contained in the filling plastic fat and oil composition. It means that it is less than or equal to mass%, preferably less than 0.1% by mass.
　本発明の実施の形態に係る複合菓子を構成するフィリングに含まれるフィリング用可塑性油脂組成物は、好ましくは、液状油を実質的に含まない。ここで液状油とは、５℃で液状の油脂のことであり、例えば、大豆油、菜種油が挙げられる。 The filling plastic oil / fat composition contained in the filling constituting the complex confectionery according to the embodiment of the present invention preferably does not substantially contain liquid oil. Here, the liquid oil is a fat or oil that is liquid at 5 ° C., and examples thereof include soybean oil and rapeseed oil.
　本発明の実施の形態に係るフィリング用可塑性油脂組成物において、液状油を実質的に含まないとは、フィリング用可塑性油脂組成物に含まれる油脂全体に対して、液状油が１．０質量％以下、好ましくは、０．１質量％より少ないことを意味する。なお、フィリング用可塑性油脂組成物に含まれる油脂全体において、油脂Ｂの含有量が４５質量％以上（好ましくは４６～６４質量％、より好ましくは４８～５８質量％）である場合はこの限りではなく、好ましくは３６～５４質量％、より好ましくは４２～５２質量％の液状油が含まれ得る。 In the filling plastic oil / fat composition according to the embodiment of the present invention, the fact that the liquid oil is substantially not contained means that the liquid oil is 1.0% by mass with respect to the total amount of the oil / fat contained in the filling plastic oil / fat composition. Hereinafter, it means that it is preferably less than 0.1% by mass. In addition, when the content of the fat B is 45% by mass or more (preferably 46 to 64% by mass, more preferably 48 to 58% by mass) in the whole fat and oil contained in the plastic fat and oil composition for filling, this is not the case. However, preferably 36 to 54% by mass, more preferably 42 to 52% by mass of liquid oil may be contained.
　本発明の実施の形態に係る複合菓子を構成するフィリングは、フィリング用可塑性油脂組成物以外に、通常、フィリングに配合されるものであれば、特に制限なく配合することができる。また、これらの配合量も、通常、フィリングに配合される範囲で特に制限なく配合することができる。具体的には、水、糖、糖アルコール、卵、卵加工品、澱粉、食塩、可塑性油脂、乳化剤、乳化起泡剤（乳化油脂）、チーズ、生クリーム、合成クリーム、ヨーグルト、全脂粉乳、脱脂粉乳、牛乳、濃縮乳、合成乳、イースト、イーストフード、カカオマス、ココアパウダー、チョコレート、コーヒー、紅茶、抹茶、野菜類、果物類、果実、果汁、ジャム、フルーツソース、肉類、魚介類、豆類、きな粉、豆腐、豆乳、大豆粉、大豆蛋白、膨張剤、甘味料、調味料、香辛料、着色料、香料等が挙げられる。 The filling constituting the complex confectionery according to the embodiment of the present invention can be blended without particular limitation as long as it is usually blended in the filling, in addition to the plastic fat and oil composition for filling. In addition, these blending amounts can also be blended without particular limitation as long as they are usually blended in the filling. Specifically, water, sugar, sugar alcohol, eggs, processed egg products, starch, salt, plastic fats and oils, emulsifiers, emulsified foaming agents (emulsified fats and oils), cheese, fresh cream, synthetic cream, yogurt, soybean milk powder, Non-fat milk powder, milk, concentrated milk, synthetic milk, yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meat, seafood, beans , Kina flour, tofu, soy milk, soy flour, soy protein, swelling agent, sweetener, seasoning, spice, coloring agent, fragrance and the like.
　本発明の実施の形態に係る複合菓子は、本発明の実施の形態に係る可塑性油脂組成物を用いること以外は、公知の製造条件及び製造方法により製造することができる。 The complex confectionery according to the embodiment of the present invention can be produced by known production conditions and production methods except that the plastic oil / fat composition according to the embodiment of the present invention is used.
次に実施例により本発明を説明するが、本発明はこれらの実施例により限定されるものではない。 Next, the present invention will be described with reference to Examples, but the present invention is not limited to these Examples.
＜測定方法＞
　以下に示す油脂組成物中の油脂の各脂肪酸含量、ＳＦＣ、各トリアシルグリセロール含量、ヨウ素価の測定は以下の方法により測定した。
各脂肪酸含量は、ガスクロマトグラフィー法により測定した。
　ＳＦＣは、社団法人日本油化学会編、「基準油脂分析試験法」の「２．２．９－２００３　固体脂含量（ＮＭＲ法）」に準じて測定した。
　各トリアシルグリセロール含量は、ガスクロマトグラフィー法により測定した。トリアシルグリセロールの対称性は、銀イオンカラムクロマトグラフィー法により測定した。
　ヨウ素価は、社団法人日本油化学会編、「基準油脂分析試験法」の「２．３．４．１－１９９６　ヨウ素価（ウィイス－シクロヘキサン法）」に準じて測定した。 <Measurement method>
The fatty acid content, SFC, triacylglycerol content, and iodine value of the fats and oils in the fats and oils composition shown below were measured by the following methods.
The content of each fatty acid was measured by gas chromatography.
SFC was measured according to "2.2.9-2003 Solid fat content (NMR method)" of "Standard fat and oil analysis test method" edited by Japan Oil Chemists' Society.
The content of each triacylglycerol was measured by gas chromatography. The symmetry of triacylglycerol was measured by silver ion column chromatography.
The iodine value was measured according to "2.3.4.1-1996 iodine value (Wiiss-cyclohexane method)" of "Standard Oil and Fat Analysis Test Method" edited by Japan Oil Chemists' Society.
＜可塑性油脂組成物の調整＞
　以下に示す油脂１～７、ソルビタン脂肪酸エステル１～５に、レシチン等のその他添加剤を用いて、表１～３に示す配合に従って、実施例１～５、１１および比較例１～８の可塑性油脂組成物を調整した。すなわち、表１～３に従って、油脂１～７、ソルビタン脂肪酸エステル、その他添加剤を混合したものを加熱溶融後、常法に従って、オンレーターにより急冷混捏し、実施例１～５、１１および比較例１～８の可塑性油脂組成物を調製した。 <Adjustment of thermoplastic oil and fat composition>
Plasticity of Examples 1 to 5 and 11 and Comparative Examples 1 to 8 according to the formulations shown in Tables 1 to 3 using other additives such as lecithin in the fats and oils 1 to 7 and sorbitan fatty acid esters 1 to 5 shown below. The oil and fat composition was adjusted. That is, according to Tables 1 to 3, a mixture of fats and oils 1 to 7, sorbitan fatty acid ester, and other additives was heated and melted, and then rapidly cooled and kneaded by an onlator according to a conventional method, and Examples 1 to 5 and 11 and Comparative Examples. 1 to 8 thermoplastic oil and fat compositions were prepared.
＜油脂１＞
　ハイエルシン菜種油の極度硬化油（横関油脂工業株式会社製）を、上記油脂Ａに該当する油脂１とした。 <Fat 1>
The extremely hydrogenated oil (manufactured by Yokoseki Oil & Fat Industry Co., Ltd.) of Hyelsin rapeseed oil was designated as the oil / fat 1 corresponding to the above-mentioned oil / fat A.
＜油脂２＞
触媒として、ナトリウムメトキシドを用いたパームオレイン（ヨウ素価５６、日清オイリオグループ（株）製造品）のランダムエステル交換油を、上記油脂Ｂに該当する油脂２とした。 <Fat and oil 2>
A random transesterified oil of palm olein (iodine value 56, manufactured by Nisshin Oillio Group Co., Ltd.) using sodium methoxide as a catalyst was designated as fat 2 corresponding to fat B.
＜油脂３＞
　パームオレイン（ヨウ素価６５、日清オイリオグループ（株）製造品）、パームオレイン（ヨウ素価５６、日清オイリオグループ（株）製造品）およびパーム油（日清オイリオグループ（株）製造品）を混合した油脂を、上記油脂Ｃに該当する油脂３－１とした。パーム油（日清オイリオグループ（株）製造品）を、上記油脂Ｃに該当する油脂３－２とした。パームオレイン（ヨウ素価６５、日清オイリオグループ（株）製造品）を、上記油脂Ｃに該当する油脂３－３とした。
＜油脂４＞
　パーム油の極度硬化油（横関油脂工業株式会社製）を、上記油脂Ａに該当する油脂４とした。
＜油脂５＞
　パーム油６５質量部と菜種油３５質量部とのエステル交換油（日清オイリオグループ（株）製造品）を、上記油脂Ｂに該当する油脂５とした。
＜油脂６＞
　パーム油の極度硬化油５０質量部とパーム核油の極度硬化油５０質量部とのエステル交換油（Ｃ８～Ｃ１２の脂肪酸の含量、２３．５質量％、日清オイリオグループ（株）製造品）を、上記ラウリン系油脂に該当する油脂６－１とした。
　中鎖脂肪酸トリアシルグリセロール５０質量部と菜種油の極度硬化油５０質量部とのエステル交換油（Ｃ８～Ｃ１２の脂肪酸の含量、４７．７質量％、日清オイリオグループ（株）製造品）を、上記ラウリン系油脂に該当する油脂６－２とした。
　パーム油６０質量部とパーム核油４０質量部のエステル交換油（Ｃ８～Ｃ１２の脂肪酸の含量、２１．０質量％、日清オイリオグループ（株）製造品）を、上記ラウリン系油脂に該当する油脂６－３とした。
＜油脂７＞
　大豆油（日清オイリオグループ（株）製造品）を、上記液状油に該当する、油脂７とした。
＜ソルビタン脂肪酸エステル１＞
商品名：ポエムＳ－３２０ＹＮ、理研ビタミン株式会社製、ＨＬＢ値：４．２、結合脂肪酸：ステアリン酸とパルミチン酸の合計で９０質量％以上
＜ソルビタン脂肪酸エステル２＞
　商品名：ポエムＳＴ－ＰＶ、理研ビタミン株式会社製、ＨＬＢ値：３．２、結合脂肪酸：パルミチン酸主体の飽和脂肪酸量９０質量％以上
＜ソルビタン脂肪酸エステル３＞
　商品名：ポエムＢ－１５０、理研ビタミン株式会社製、ＨＬＢ値：２．５、結合脂肪酸：ベヘン酸主体の飽和脂肪酸量９０質量％以上
＜ソルビタン脂肪酸エステル４＞
　商品名：ＲＥＫＡＭＡＬ　ＳＶ－６０、理研ビタミン株式会社製、ＨＬＢ値：５．１、結合脂肪酸：ステアリン酸
＜ソルビタン脂肪酸エステル５＞
　商品名：ＲＥＫＡＭＡＬ　ＳＶ－６５、理研ビタミン株式会社製、ＨＬＢ値：３、結合脂肪酸：ステアリン酸 <Fat and oil 3>
Palm olein (iodine value 65, manufactured by Nisshin Oillio Group Co., Ltd.), palm olein (iodine value 56, manufactured by Nisshin Oillio Group Co., Ltd.) and palm oil (manufactured by Nisshin Oillio Group Co., Ltd.) The mixed fats and oils were designated as fats and oils 3-1 corresponding to the above fats and oils C. Palm oil (manufactured by Nisshin Oillio Group Co., Ltd.) was designated as fats and oils 3-2 corresponding to the above fats and oils C. Palm olein (iodine value 65, manufactured by Nisshin Oillio Group Co., Ltd.) was designated as fats and oils 3-3 corresponding to the above fats and oils C.
<Fat 4>
The extremely hydrogenated palm oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd.) was designated as the fat 4 corresponding to the fat A.
<Fat and oil 5>
The transesterified oil (manufactured by Nisshin Oillio Group Co., Ltd.) containing 65 parts by mass of palm oil and 35 parts by mass of rapeseed oil was designated as fat 5 corresponding to the fat B.
<Fat 6>
Ester exchange oil of 50 parts by mass of extremely hydrogenated palm oil and 50 parts by mass of extremely hydrogenated palm kernel oil (fatty acid content of C8 to C12, 23.5% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) Was designated as the oil and fat 6-1 corresponding to the above-mentioned laurin-based oil and fat.
Transesterification oil (C8 to C12 fatty acid content, 47.7% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) containing 50 parts by mass of medium-chain fatty acid triacylglycerol and 50 parts by mass of extremely hydrogenated rapeseed oil. The oil and fat 6-2 corresponding to the above-mentioned lauric oil and fat was used.
60 parts by mass of palm oil and 40 parts by mass of palm kernel oil (C8 to C12 fatty acid content, 21.0% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) correspond to the above laurin-based fats and oils. The oil and fat was 6-3.
<Fat 7>
Soybean oil (manufactured by Nisshin Oillio Group Co., Ltd.) was designated as oil and fat 7, which corresponds to the above liquid oil.
<Sorbitan fatty acid ester 1>
Product name: Poem S-320YN, manufactured by Riken Vitamin Co., Ltd., HLB value: 4.2, bound fatty acid: 90% by mass or more of stearic acid and palmitic acid in total <sorbitan fatty acid ester 2>
Product name: Poem ST-PV, manufactured by Riken Vitamin Co., Ltd., HLB value: 3.2, bound fatty acid: content of saturated fatty acid mainly composed of palmitic acid 90% by mass or more <sorbitan fatty acid ester 3>
Product name: Poem B-150, manufactured by Riken Vitamin Co., Ltd., HLB value: 2.5, bound fatty acid: saturated fatty acid content mainly composed of behenic acid 90% by mass or more <sorbitan fatty acid ester 4>
Product name: REKACAL SV-60, manufactured by Riken Vitamin Co., Ltd., HLB value: 5.1, bound fatty acid: stearic acid <sorbitan fatty acid ester 5>
Product name: REKACAL SV-65, manufactured by RIKEN Vitamin Co., Ltd., HLB value: 3, bound fatty acid: stearic acid
＜クッキーの作成＞
　実施例１～５、１１および比較例１～８の各可塑性油脂組成物を用いて、表４の配合のクッキーを作成した。すなわち、可塑性油脂組成物、上白糖、食塩、糖アルコールを混合し、重曹を溶かした水、全卵を加え、最後に粉類（脱脂粉乳、薄力粉、加工でんぷん）を混合しクッキー生地を作成した。生地を休ませた後、クッキー生地８ｇに対しチョコレートチップを４つ埋め込み、オーブンにて、上火１７０℃、下火１５０℃で１４分間焼成することで、各クッキーを得た。 <Creating cookies>
Using each of the plastic fat and oil compositions of Examples 1 to 5 and 11 and Comparative Examples 1 to 8, cookies having the formulations shown in Table 4 were prepared. That is, a plastic fat and oil composition, white sugar, salt, and sugar alcohol were mixed, water in which baking soda was dissolved, and whole eggs were added, and finally flours (defatted milk powder, cake flour, modified starch) were mixed to prepare a cookie dough. .. After the dough was allowed to rest, four chocolate chips were embedded in 8 g of the cookie dough and baked in an oven at 170 ° C. on the top heat and 150 ° C. on the bottom heat for 14 minutes to obtain each cookie.
＜クッキーの食感の評価＞
クッキーを５名の専門パネルが食し、硬さ、サクサク感を下記評価基準に従って点数を付けた。５名の専門パネルの平均点を算出し、下記評価基準に従って評価した。評価結果は、平均点の評価が◎又は○の場合、食感が良好な硬さ、サクサク感を有していると判断した。結果を表１～３に示した。
  なお、クッキーの食感を評価した専門パネルは、クッキー等の焼菓子の食感等の官能評価の訓練を定期的に受けており、クッキー等の焼菓子の食感等の官能評価結果に個人差が少ない。 <Evaluation of cookie texture>
Five specialized panels ate the cookies and scored the hardness and crispness according to the following evaluation criteria. The average score of the five specialized panels was calculated and evaluated according to the following evaluation criteria. As for the evaluation result, when the evaluation of the average score was ⊚ or ◯, it was judged that the texture had a good hardness and a crispy feeling. The results are shown in Tables 1 to 3.
In addition, the specialized panel that evaluated the texture of cookies is regularly trained in sensory evaluation of the texture of baked confectionery such as cookies, and individuals are given the sensory evaluation results of the texture of baked confectionery such as cookies. There is little difference.
＜クッキーの白化の評価＞
　得られた各クッキーを１０℃１２時間、３０℃１２時間の温度サイクルに供し、２週間保存した後、目視にてクッキーの白化を評価した。結果を表１～３に示した。 <Evaluation of cookie bleaching>
Each of the obtained cookies was subjected to a temperature cycle of 10 ° C. for 12 hours and 30 ° C. for 12 hours, stored for 2 weeks, and then the cookie whitening was visually evaluated. The results are shown in Tables 1 to 3.
〔クッキーの硬さの評価基準〕
３点：良好な硬さを有する
２点：適度な硬さを有する
１点：硬い
０点：非常に硬い
＜平均点＞
◎：２．５点以上
○：２．０点以上２．５点未満
△：１．５点以上２．０点未満
×：１．５点未満 [Evaluation criteria for cookie hardness]
3 points: Good hardness 2 points: Moderate hardness 1 point: Hard 0 points: Very hard <Average point>
⊚: 2.5 points or more ○: 2.0 points or more and less than 2.5 points Δ: 1.5 points or more and less than 2.0 points ×: less than 1.5 points
〔クッキーのサクサク感の評価基準〕
３点：サクミが非常に強い
２点：サクミが強い
１点：サクミが弱い
０点：サクミが非常に弱い
＜平均点＞
◎：２．５点以上
○：２．０点以上２．５点未満
△：１．５点以上２．０点未満
×：１．５点未満 [Evaluation criteria for the crispness of cookies]
3 points: Very strong Sakumi 2 points: Strong Sakumi 1 point: Weak Sakumi 0 points: Very weak Sakumi <Average score>
⊚: 2.5 points or more ○: 2.0 points or more and less than 2.5 points Δ: 1.5 points or more and less than 2.0 points ×: less than 1.5 points
〔クッキーの白化の評価基準〕
３点：クッキーの白化が全く見られない
２点：クッキーの白化がほとんど見られない
１点：クッキーの白化がみられる
０点：クッキーの白化が非常にみられる
＜平均点＞
◎：２．５点以上
○：２．０点以上２．５点未満
△：１．５点以上２．０点未満
×：１．５点未満







































[Evaluation criteria for cookie bleaching]
3 points: No cookie bleaching 2 points: Cookie bleaching hardly seen 1 point: Cookie bleaching 0 points: Cookie bleaching very much <Average score>
⊚: 2.5 points or more ○: 2.0 points or more and less than 2.5 points Δ: 1.5 points or more and less than 2.0 points ×: less than 1.5 points
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001









Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002









Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003




Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
＜フィリング用可塑性油脂組成物の調整＞
　上述の油脂１～７、ソルビタン脂肪酸エステル１～５に、レシチン等のその他添加剤を用いて、表５、６に示す配合に従って、実施例６～１０、１２および比較例９～１１のフィリング用可塑性油脂組成物を調整した。すなわち、表５、６に従って、油脂１～７、ソルビタン脂肪酸エステル１～５、その他添加剤を混合したものを加熱溶融後、常法に従って、オンレーターにより急冷混捏し、実施例６～１０、１２および比較例９～１１のフィリング用可塑性油脂組成物を調整した。 <Adjustment of plastic fat and oil composition for filling>
For filling of Examples 6 to 10 and 12 and Comparative Examples 9 to 11 according to the formulation shown in Tables 5 and 6, using the above-mentioned fats and oils 1 to 7 and sorbitan fatty acid esters 1 to 5 with other additives such as lecithin. The plastic fat composition was prepared. That is, according to Tables 5 and 6, a mixture of fats and oils 1 to 7, sorbitan fatty acid esters 1 to 5, and other additives was heated and melted, and then rapidly cooled and kneaded by an onlator according to a conventional method, and Examples 6 to 10 and 12 And the plastic fat and oil compositions for filling of Comparative Examples 9 to 11 were prepared.
＜フィリングの作成＞
　次に、実施例６～１０、１２および比較例９～１１の各フィリング用可塑性油脂組成物を用いて、表７の配合のフィリングを作成した。すなわち、チョコレートチップ以外の原料を練り合わせ、最後にチョコレートチップを混合し、フィリングを作成した。 <Creating a filling>
Next, using the plastic fat and oil compositions for filling of Examples 6 to 10 and 12 and Comparative Examples 9 to 11, fillings having the formulations shown in Table 7 were prepared. That is, raw materials other than chocolate chips were kneaded, and finally chocolate chips were mixed to create a filling.
＜クッキー複合菓子の作成＞
　次に、実施例２の可塑性油脂組成物を用いて表４の配合で作成したクッキーと、実施例６～１０、１２および比較例９～１１の各フィリング用可塑性油脂組成物を用いて作成したフィリングとをもちいて、クッキー複合菓子を作成した。すなわち、可塑性油脂組成物、上白糖、食塩、糖アルコールを混合し、重曹を溶かした水、全卵を加え、最後に粉類（脱脂粉乳、薄力粉、加工でんぷん）を混合しクッキー生地を作成した。生地を休ませた後、このクッキー生地４．５ｇに上記フィリング４．５ｇを包み込み、クッキー複合菓子生地を作成した。オーブンにて、上火１７０℃、下火１５０℃で１４分間焼成することで、各クッキー複合菓子を得た。 <Creation of cookie complex confectionery>
Next, the cookies prepared by the formulation shown in Table 4 using the plastic fat composition of Example 2 and the plastic fat compositions for filling of Examples 6 to 10 and 12 and Comparative Examples 9 to 11 were used. Using the filling, I made a cookie complex confectionery. That is, a plastic fat and oil composition, white sugar, salt, and sugar alcohol were mixed, water in which baking soda was dissolved, and whole eggs were added, and finally flours (defatted milk powder, cake flour, modified starch) were mixed to prepare a cookie dough. .. After resting the dough, 4.5 g of the above filling was wrapped in 4.5 g of this cookie dough to prepare a cookie composite confectionery dough. Each cookie complex confectionery was obtained by baking in an oven at 170 ° C. on the top heat and 150 ° C. on the bottom heat for 14 minutes.
＜クッキー複合菓子の評価＞
クッキー複合菓子を５名の専門パネルが食し、クッキー内部のしとり感、クッキー外部のサクサク感を下記評価基準に従って点数を付けた。５名の専門パネルの平均点を算出し、下記評価基準に従って評価した。評価結果は、平均点の評価が◎又は○の場合、食感が良好な硬さ、サクサク感を有していると判断した。結果を表５、６に示した。
  なお、クッキー複合菓子の食感を評価した専門パネルは、クッキー等の焼菓子の食感等の官能評価の訓練を定期的に受けており、クッキー等の焼菓子の食感等の官能評価結果に個人差が少ない。 <Evaluation of cookie complex confectionery>
Five specialized panels ate the cookie complex confectionery, and scored the moist feeling inside the cookie and the crispy feeling outside the cookie according to the following evaluation criteria. The average score of the five specialized panels was calculated and evaluated according to the following evaluation criteria. As for the evaluation result, when the evaluation of the average score was ⊚ or ◯, it was judged that the texture had a good hardness and a crispy feeling. The results are shown in Tables 5 and 6.
The specialized panel that evaluated the texture of cookie complex confectionery is regularly trained in sensory evaluation of the texture of baked confectionery such as cookies, and the sensory evaluation result of the texture of baked confectionery such as cookies. There are few individual differences.
＜クッキー複合菓子の白化の評価＞
　得られた各クッキー複合菓子を１０℃１２時間、３０℃１２時間の温度サイクルに供し、２週間保存した後、目視にてクッキー複合菓子の白化を評価した。結果を表５、６に示した。 <Evaluation of bleaching of cookie complex confectionery>
Each of the obtained cookie complex confectionery was subjected to a temperature cycle of 10 ° C. for 12 hours and 30 ° C. for 12 hours, stored for 2 weeks, and then the bleaching of the cookie complex confectionery was visually evaluated. The results are shown in Tables 5 and 6.
〔クッキー内部のしとり感の評価基準〕
３点：非常にしっとりしている
２点：しっとりしている
１点：しとり感がほとんど感じられない
０点：しとり感が全く感じられない
＜平均点＞
◎：２．５点以上
○：２．０点以上２．５点未満
△：１．５点以上２．０点未満
×：１．５点未満 [Evaluation criteria for the feeling of moistness inside the cookie]
3 points: Very moist 2 points: Moist 1 point: Almost no moist feeling 0 points: No moist feeling at all <Average score>
⊚: 2.5 points or more ○: 2.0 points or more and less than 2.5 points Δ: 1.5 points or more and less than 2.0 points ×: less than 1.5 points
〔クッキー外部のサクサク感の評価基準〕
３点：サクミが非常に強い
２点：サクミが強い
１点：サクミが弱い
０点：サクミが非常に弱い
＜平均点＞
◎：２．５点以上
○：２．０点以上２．５点未満
△：１．５点以上２．０点未満
×：１．５点未満 [Evaluation criteria for crispness outside cookies]
3 points: Very strong Sakumi 2 points: Strong Sakumi 1 point: Weak Sakumi 0 points: Very weak Sakumi <Average score>
⊚: 2.5 points or more ○: 2.0 points or more and less than 2.5 points Δ: 1.5 points or more and less than 2.0 points ×: less than 1.5 points
〔クッキー複合菓子の白化の評価基準〕
３点：クッキーの白化が全く見られない
２点：クッキーの白化がほとんど見られない
１点：クッキーの白化がみられる
０点：クッキーの白化が非常にみられる
＜平均点＞
◎：２．５点以上
○：２．０点以上２．５点未満
△：１．５点以上２．０点未満
×：１．５点未満















[Evaluation criteria for bleaching of cookie complex confectionery]
3 points: No cookie bleaching 2 points: Cookie bleaching hardly seen 1 point: Cookie bleaching 0 points: Cookie bleaching very much <Average score>
⊚: 2.5 points or more ○: 2.0 points or more and less than 2.5 points Δ: 1.5 points or more and less than 2.0 points ×: less than 1.5 points
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005











Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007

Claims (11)

  1. ＳＵＳの含量が１４．３～２９．５質量％、
    ＳＳＳの含量が８．０～１８．７質量％、
    構成脂肪酸としてＣ２２の脂肪酸の含量が０．３～３．３質量％、
    構成脂肪酸としてＣ８～Ｃ１２の脂肪酸の含量が１．６質量％未満、
    の油脂を含有する可塑性油脂組成物。
    ただし、Ｓ、Ｕ、ＳＵＳ及びＳＳＳは、それぞれ以下のものを示す。
    Ｓ：炭素数１６以上の飽和脂肪酸
    Ｕ：炭素数１６以上の不飽和脂肪酸
    ＳＵＳ：１位と３位にＳ、２位にＵが結合しているトリアシルグリセロール
    ＳＳＳ：Ｓが３分子結合しているトリアシルグリセロール     The content of SUS is 14.3 to 29.5% by mass,
    SSS content 8.0-18.7% by mass,
    The fatty acid content of C22 as a constituent fatty acid is 0.3 to 3.3% by mass,
    The content of fatty acids C8 to C12 as constituent fatty acids is less than 1.6% by mass,
    A thermoplastic fat and oil composition containing the above fats and oils.
    However, S, U, SUS and SSS indicate the following, respectively.
    S: Saturated fatty acid with 16 or more carbon atoms U: Unsaturated fatty acid with 16 or more carbon atoms SUS: Three molecules of triacylglycerol SSS: S with S at the 1st and 3rd positions and U at the 2nd position Triacylglycerol
  2. 前記油脂中のＳＳＵの含量が１０．０～２０．３質量％である、請求項１に記載の可塑性油脂組成物。
    ただし、ＳＳＵは、以下のものを示す。
    ＳＳＵ：１位と２位にＳ、３位にＵが、または、１位にＵ、２位と３位にＳが、結合しているトリアシルグリセロール     The plastic fat or oil composition according to claim 1, wherein the content of SSU in the fat or oil is 10.0 to 20.3% by mass.
    However, SSU indicates the following.
    SSU: Triglyceride with S at the 1st and 2nd positions, U at the 3rd position, or U at the 1st position and S at the 2nd and 3rd positions.
  3. 前記油脂中のＳＳＵに対する前記油脂中のＳＵＳの割合（ＳＵＳ／ＳＳＵ）が、０．７～２．０である、請求項１又は２に記載の可塑性油脂組成物。 The plastic fat or oil composition according to claim 1 or 2, wherein the ratio of SUS in the fat or oil (SUS / SSU) to SSU in the fat or oil is 0.7 to 2.0.
  4. 前記油脂中のＳＳＵとＳＵＳの合計含量が３０．３～４５．２質量％である、請求項１～３のいずれか一項に記載の可塑性油脂組成物。 The plastic fat or oil composition according to any one of claims 1 to 3, wherein the total content of SSU and SUS in the fat and oil is 30.3 to 45.2% by mass.
  5. 前記油脂中のＵＵＵの含量が６．２～１４．７質量％である、請求項１～４のいずれか一項に記載の可塑性油脂組成物。 The plastic fat / oil composition according to any one of claims 1 to 4, wherein the content of UUU in the fat / oil is 6.2 to 14.7% by mass.
  6. 互いに結合脂肪酸の構成が異なるか、ＨＬＢが異なる、少なくとも２種類のソルビタン脂肪酸エステルを、さらに含有する、請求項１～５のいずれか一項に記載の可塑性油脂組成物。 The plastic fat or oil composition according to any one of claims 1 to 5, further comprising at least two kinds of sorbitan fatty acid esters having different constituents of bound fatty acids or different HLBs.
  7. 互いに結合脂肪酸の構成が異なるか、ＨＬＢが異なる、少なくとも３種類のソルビタン脂肪酸エステルを、さらに含有する、請求項１～６のいずれか一項に記載の可塑性油脂組成物。 The plastic fat or oil composition according to any one of claims 1 to 6, further containing at least three types of sorbitan fatty acid esters having different constituents of bound fatty acids or different HLBs.
  8. 請求項１～７のいずれか一項に記載の可塑性油脂組成物を使用した焼菓子。 A baked confectionery using the plastic oil / fat composition according to any one of claims 1 to 7.
  9. チョコレートをさらに含有する、請求項８に記載の焼菓子。 The baked confectionery according to claim 8, further containing chocolate.
  10. 請求項１～７のいずれか一項に記載の可塑性油脂組成物を使用した焼菓子と、フィリングとを含有する複合菓子であって、
    当該フィリングが、
    １０℃での固体脂含有量が２１．７～４７．２％であり、
    ２０℃での固体脂含有量が５．５～３１．０％であり、
    ２５℃での固体脂含有量が２．４～２４．３％であり、
    ３５℃での固体脂含有量が０．３～１３．７％である、
    油脂を含有するフィリング用可塑性油脂組成物、
    を含有する、複合菓子。     A complex confectionery containing a baked confectionery using the plastic oil / fat composition according to any one of claims 1 to 7 and a filling.
    The filling is
    The solid fat content at 10 ° C. is 21.7-47.2%.
    The solid fat content at 20 ° C. is 5.5 to 31.0%.
    The solid fat content at 25 ° C. is 2.4-24.3%.
    The solid fat content at 35 ° C. is 0.3-13.7%.
    Plastic oil and fat composition for filling containing oil and fat,
    Confectionery containing.
  11. 前記焼菓子がチョコレートをさらに含有する、請求項１０に記載の複合菓子。 The complex confectionery according to claim 10, wherein the baked confectionery further contains chocolate.
PCT/JP2020/032473 2019-09-03 2020-08-27 Plastic fat composition and composite confection using said plastic fat composition WO2021044949A1 (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007144132A2 (en) * 2006-06-13 2007-12-21 Loders Croklaan B.V. Fat composition
JP2017176100A (en) * 2016-03-31 2017-10-05 株式会社カネカ Water-in-oil type emulsified oil and fat composition for filling

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007144132A2 (en) * 2006-06-13 2007-12-21 Loders Croklaan B.V. Fat composition
JP2017176100A (en) * 2016-03-31 2017-10-05 株式会社カネカ Water-in-oil type emulsified oil and fat composition for filling

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