WO2023140140A1 - Oil and fat composition for baked confectionery, baked confectionery dough, baked confectionery, agent for improving texture of baked confectionery, method for producing baked confectionery, and method for improving texture of baked confectionery - Google Patents
Oil and fat composition for baked confectionery, baked confectionery dough, baked confectionery, agent for improving texture of baked confectionery, method for producing baked confectionery, and method for improving texture of baked confectionery Download PDFInfo
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- WO2023140140A1 WO2023140140A1 PCT/JP2023/000275 JP2023000275W WO2023140140A1 WO 2023140140 A1 WO2023140140 A1 WO 2023140140A1 JP 2023000275 W JP2023000275 W JP 2023000275W WO 2023140140 A1 WO2023140140 A1 WO 2023140140A1
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- baked confectionery
- oil
- fat
- fatty acid
- baked
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Classifications
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- 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
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- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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- 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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
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- 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
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
Definitions
- the present invention relates to a fat and oil composition for baked confectionery, a baked confectionery dough, a baked confectionery, an agent for improving the texture of baked confectioneries, a method for producing baked confectioneries, and a method for improving the texture of baked confectioneries.
- partially hydrogenated fats and oils have been used to improve the water absorbency of baked confectionery dough such as language de chat and the texture of baked confectioneries.
- partial hydrogenation of fats and oils increases the content of trans-fatty acids in the fats and oils, which may adversely affect health. Therefore, the use of partially hydrogenated fats and oils has been refrained in recent years.
- Patent Document 1 describes a fat and oil composition for baked confectionery having a specific composition that contains triglycerides and does not substantially contain trans fatty acids.
- baked confectionery dough that does not contain partially hydrogenated oil tends to have lower water absorbency and a poor texture of baked confectionery. Therefore, there has been a demand for a fat and oil composition for baked confectionery that maintains good water absorbency of the baked confectionery dough and provides a good texture after baking.
- the problem to be solved by the present invention is to provide a fat composition for baked confectionery that does not contain partially hydrogenated fat, has high water absorbency, and gives a baked confectionery dough that has a good texture after baking, a dough for baked confectionery containing the fat composition for baked confectionery, a baked confectionery containing the fat composition for baked confectionery, an agent for improving the texture of baked confectioneries comprising the fat composition for baked confectionery, a method for producing the baked confectionery, and a method for improving the texture of baked confectioneries.
- the present inventors have conducted repeated studies and found that a baked confectionery dough that contains an edible oil having a solid fat content in a specific range and a monoglycerol fatty acid ester and a sucrose fatty acid ester in a specific content ratio provides a baked confectionery dough that has high water absorption and a good texture after baking, even if it does not contain a partially hydrogenated oil.
- the present invention has been completed based on these findings.
- the present invention is an oil and fat composition for baked confectionery, which contains an edible oil, a monoglycerin fatty acid ester, and a sucrose fatty acid ester, the content of the edible oil is 70% by mass or more, the solid fat content of the edible oil at 10 ° C. is 35% or more and 44% or less, and the ratio of the content of the sucrose fatty acid ester to the content of the monoglycerin fatty acid ester is 0.4 or more and 1.3 or less.
- the edible oil preferably contains beef tallow.
- the specific volume of the fat composition for baked confectionery when stirred at 20° C. and 285 rpm for 24 minutes is preferably 3.40 mL/g or more and 3.70 mL/g or less.
- the hardness at 20°C of the fat and oil composition for baked confectionery is preferably 0.75N or more and 0.85N or less.
- the total content of the monoglycerin fatty acid ester and the sucrose fatty acid ester is preferably 0.1% by mass or more and 1.0% by mass or less.
- the fat and oil composition for baked confectionery is preferably for cookies.
- the present invention is a baked confectionery dough containing a fat composition for baked confectionery.
- the present invention is a baked confectionery containing the fat composition for baked confectionery.
- the present invention is an agent for improving the texture of baked confectionery, which comprises the fat composition for baked confectionery.
- the present invention also provides a method for producing baked confectionery, comprising the step of baking a baked confectionery dough containing the fat composition for baked confectionery. Further, the present invention is a method for improving the texture of baked confectionery, which comprises the step of using the fat composition for baked confectionery as a raw material.
- the oil-and-fat composition for baked confectionery of the present invention provides baked confectionery dough with high water absorbency and good texture even if it does not contain partially hydrogenated oil and fat. Even if the baked confectionery of the present invention does not contain partially hydrogenated fats and oils, it has high water absorption and good texture.
- the agent for improving the texture of baked confectionery of the present invention provides baked confectionery dough with high water absorption and good texture even if it does not contain partially hydrogenated fats and oils.
- INDUSTRIAL APPLICABILITY The method for producing baked confectionery and the method for improving the texture of baked confectionery of the present invention can produce baked confectioneries with high water absorption and good texture even without partially hydrogenated fats and oils.
- the present invention will be described in more detail.
- the upper limit and lower limit of a numerical range are indicated in this specification, the upper limit and lower limit can be appropriately combined, and the numerical range obtained thereby is also disclosed.
- the fat and oil composition for baked confectionery of the present invention contains an edible fat and oil.
- the edible fats and oils are ordinary edible fats and oils used in the food field.
- Vegetable oils such as rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, perilla oil, linseed oil, evening primrose oil, palm oil, shea butter, sal fat, cocoa butter, coconut oil, palm kernel oil, palm olein, etc.
- Animal oils such as lard, beef tallow, chicken oil, milk fat, fish oil, Synthetic fats and oils such as medium-chain fatty acid triglycerides can be mentioned.
- processed oils obtained by subjecting each of the vegetable oils, animal oils, and synthetic oils to at least one of extreme hardening, fractionation, and transesterification may be used.
- the edible oil preferably contains at least one of rapeseed oil, soybean oil, palm oil, palm kernel oil, beef tallow, and processed oils and fats thereof, and more preferably contains beef tallow.
- the solid fat content (hereinafter sometimes referred to as “SFC”) of the edible oil at 10° C. is 35% or more and 44% or less, preferably 38% or more and 43% or less, more preferably 40% or more and 43% or less, and still more preferably 41% or more and 43% or less. If the SFC at 10°C of the edible fat is less than 35% or greater than 44%, the melt-in-the-mouth meltability of the fat and oil composition for baked confectionery is poor, and the texture of the baked confectionery is also deteriorated.
- the SFC at 20°C of the edible oil is preferably 15% or more and 25% or less, more preferably 16% or more and 20% or less, and still more preferably 17% or more and 19% or less.
- the SFC at 30°C of the edible oil is preferably 5% or more and 8% or less, more preferably 6% or more and 7% or less.
- the SFC at 35° C. of the edible oil is preferably 1% or more and 5% or less, more preferably 2% or more and 4% or less.
- the content of the edible oil and fat in the oil and fat composition for baked confectionery of the present invention is 70% by mass or more, preferably 75% by mass or more, and more preferably 80% by mass or more. If the content of the edible fat is less than 70% by mass, the stability of the fat and oil composition for baked confectionery is lowered.
- the fat and oil composition for baked confectionery of the present invention contains a monoglycerin fatty acid ester and a sucrose fatty acid ester.
- the monoglycerol fatty acid ester and sucrose fatty acid ester are commonly used as emulsifiers in the food field.
- Fatty acids constituting the monoglycerin fatty acid esters and sucrose fatty acid esters are not limited to specific fatty acids, and are one or more kinds of saturated fatty acids and unsaturated fatty acids constituting monoglycerin fatty acid esters and sucrose fatty acid esters used as emulsifiers in the food field.
- saturated fatty acids include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid.
- the unsaturated fatty acids include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, and erucic acid.
- the fatty acid constituting the monoglycerol fatty acid ester preferably contains one or more selected from the group consisting of palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid, more preferably oleic acid, still more preferably palmitic acid, stearic acid and oleic acid, still more preferably palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid, still more preferably palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid.
- Mytic acid 1% to 10% by mass of stearic acid, 30% to 90% by mass of oleic acid, 3% to 30% by mass of linoleic acid and 1% to 10% by mass of linolenic acid, particularly preferably 4% to 8% by mass of palmitic acid, 2% to 6% by mass of stearic acid, 60% to 75% by mass of oleic acid, and 14% to 20% by mass of linoleic acid. and 3% by mass or more and 7% by mass or less of linolenic acid.
- the fatty acid constituting the sucrose fatty acid ester preferably contains one or more selected from the group consisting of erucic acid, palmitic acid, stearic acid and oleic acid, more preferably contains one or two selected from the group consisting of erucic acid and oleic acid, more preferably contains one or two selected from the group consisting of 50% by mass or more of erucic acid and 30% by mass or more of oleic acid, still more preferably 70% by mass or more of erucic acid, or 20% by mass. % or more and 40 mass % or less of palmitic acid, 20 mass % or more and 40 mass % or less of stearic acid, and 30 mass % or more and 50 mass % or less of oleic acid.
- the HLB of the monoglycerol fatty acid ester is preferably 1.0 or more and 8.0 or less, more preferably 2.0 or more and 6.0 or less, still more preferably 3.5 or more and 5.5 or less, and even more preferably 4.0 or more and 5.0 or less.
- the HLB of the sucrose fatty acid ester is preferably 0.1 or more and 8.0 or less, more preferably 0.5 or more and 5.0 or less, still more preferably 0.8 or more and 3.0 or less, still more preferably 1.0 or more and 2.0 or less.
- Commercial products of the monoglycerol fatty acid ester include, for example, Emulgy HRO (HLB 4.3) manufactured by Riken Vitamin Co., Ltd.
- Examples of commercially available sucrose fatty acid esters include Ryoto Sugar Ester ER-290 (HLB2.0) manufactured by Mitsubishi Chemical Corporation and Ryoto Sugar Ester POS-135 (HLB1.0) manufactured by Mitsubishi Chemical Corporation.
- the content ratio of the sucrose fatty acid ester/the content ratio of the monoglycerol fatty acid ester is 0.4 or more and 1.3 or less, preferably 0.45 or more and 1.2 or less, more preferably 0.5 or more and 1.0 or less. If the content ratio is less than 0.4 or greater than 1.3, the baked confectionery will have a poor texture.
- the total content of the monoglycerol fatty acid ester and the sucrose fatty acid ester in the oil and fat composition for baked confectionery of the present invention is preferably 0.1% by mass or more and 1.0% by mass or less, more preferably 0.2% by mass or more and 0.7% by mass or less, and still more preferably 0.3% by mass or more and 0.5% by mass or less.
- the specific volume of the oil and fat composition for baked confectionery of the present invention when stirred at 20°C and 285 rpm for 24 minutes is preferably 3.40 mL/g or more and 3.70 mL/g or less, more preferably 3.45 mL/g or more and 3.60 mL/g or less.
- the hardness at 20°C of the fat and oil composition for baked confectionery of the present invention is preferably 0.75N or more and 0.85N or less.
- the hardness at 15°C of the fat and oil composition for baked confectionery of the present invention is preferably 1.50 N or more and 2.20 N or less.
- the hardness at 10°C of the fat and oil composition for baked confectionery of the present invention is preferably 3.40N or more and 3.80N or less.
- the hardness at 5°C of the fat and oil composition for baked confectionery of the present invention is preferably 4.20 N or more and 5.70 N or less.
- the dough of the baked confectionery has high water absorbency, and the texture of the baked confectionery is improved.
- ⁇ Other ingredients In addition to the edible oil, monoglycerol fatty acid ester, and sucrose fatty acid ester, water, salt, emulsifiers other than monoglycerol fatty acid esters and sucrose fatty acid esters such as lecithin, salts such as phosphates and organic acid salts, milk proteins such as caseins, proteins such as soybean protein, egg white, and wheat protein, amino acids, carbohydrates, starch, processed starch, polysaccharide thickener, dietary fibers, flavors, pigments such as carotene, and the like. You may contain 1 type(s) or 2 or more types, such as antioxidant.
- the starch material used in the process of preparing the baked confectionery dough of the present invention is the starch material used in the preparation process of the normal baked confectionery dough.
- Starch raw materials include cereal flours such as wheat flour, strong flour, soft flour, all-purpose flour, rice flour, rye flour, buckwheat flour, soybean flour, bean flour, dried potato powder, cornstarch, waxy cornstarch, high amylose cornstarch, wheat starch, potato starch, tapioca starch, rice starch, sago starch, sweet potato starch, bean starch, and other starches, and etherification and esterification of these starches.
- cereal flours such as wheat flour, strong flour, soft flour, all-purpose flour, rice flour, rye flour, buckwheat flour, soybean flour, bean flour, dried potato powder, cornstarch, waxy cornstarch, high amylose cornstarch, wheat starch, potato starch, tapioca starch, rice starch, sago starch, sweet potato starch
- modified starch that has been subjected to any one or more of treatment, cross-linking treatment, oxidation treatment, acid treatment, alkali treatment, pregelatinization treatment, fat processing treatment, heat treatment, wet heat treatment, ball mill treatment, pulverization treatment, and the like.
- These starch raw materials may be used singly or in combination of two or more.
- the starch material preferably contains cereal flour, more preferably soft flour.
- the baked confectionery dough of the present invention may contain dairy products such as caseins, thickeners, salty agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugars such as white sugar, sweeteners, coloring agents, antioxidants, vegetable proteins, egg whites, egg yolks, various processed egg products, vegetable creams, flavors, seasonings such as almond powder, pH adjusters, food preservatives, fruits, fruit juices, and auxiliary ingredients such as spices.
- dairy products such as caseins, thickeners, salty agents such as salt and potassium chloride
- acidulants such as acetic acid, lactic acid and gluconic acid
- sugars such as white sugar, sweeteners, coloring agents, antioxidants, vegetable proteins, egg whites, egg yolks, various processed egg products, vegetable creams, flavors, seasonings such as almond powder, pH adjusters, food preservatives, fruits, fruit juices, and auxiliary ingredients such as spices.
- auxiliary raw materials may be used singly
- the type of baked confectionery of the present invention is not limited.
- Examples of the baked confectionery of the present invention include cookies such as language de chat, cigarettes, galettes, ice box cookies, drop cookies, sables, and biscuits, pound cakes, sponge cakes, chiffon cakes, roll cakes, butter cakes, muffins, cupcakes, hot cakes, financiers, busse, waffles, madeleines, pies, and the like, preferably cookies.
- the baked confectionery of the present invention is produced through the step of using the oil and fat composition for baked confectionery of the present invention as an agent for improving the texture of baked confectionery and baking the baked confectionery dough containing the oil and fat composition for baked confectionery of the present invention.
- the baked confectionery can be produced by adding the oil and fat composition for baked confectionery of the present invention to the raw materials of the above baked confectionery, adding water and mixing to prepare a baked confectionery dough, molding this dough into a predetermined shape, and baking it by a conventional method.
- the method of improving the texture of baked confectionery of this invention is a method of improving the texture of baked confectionery by using the said oil-and-fat composition for baked confectioneries as a raw material.
- ⁇ Hardness of Oil and Fat Composition for Baked Confectionery About 400 g of the sample was made into a sheet having a thickness of 5 cm or more and left to stand for 72 hours or more. Using EZ-SX manufactured by Shimadzu Corporation, using a ⁇ 4 cylinder as a jig, the hardness of the sheet sample was measured at a stroke of 1.0 mm/sec and 20 mm, and the average value of 5 points was calculated. The coefficient of variation was 0.05 or less.
- Emulsifiers A to F a trace amount of perfume (Flavor DJ-03821 manufactured by Givaudan Japan Co., Ltd.), and a trace amount of carotene (palm oil carotene manufactured by San-Ei Gen FFI Co., Ltd.) were added to each of the melted and mixed deodorized oils and fats a to o to prepare an oil phase.
- salt was dissolved in water to prepare an aqueous phase.
- the obtained oil phase and water phase were mixed and pre-emulsified to obtain a pre-emulsified product.
- Tables 3 and 4 show the amount of each component added, except for the fragrance and carotene.
- the pre-emulsified product was rapidly cooled and plasticized using a perfector to obtain oil and fat compositions A to O for baked confectionery.
- the hardness at 5°C, 10°C, 15°C, and 20°C of the oil and fat compositions A to O for baked confectionery, and the specific volume after 0, 6, 12, 18, and 24 minutes after starting stirring at 285 rpm were measured. Results are shown in Tables 3 and 4.
- the unit of each component in Tables 3 and 4 is % by mass. Further, in Tables 3 and 4, when the hardness and specific volume of the fat and oil compositions D to L for baked confectioneries were not measured, they are indicated by "-".
- Monoglycerin fatty acid ester (Emulgy HRO manufactured by Riken Vitamin Co., Ltd., the constituent fatty acid composition is 5.8% by mass of palmitic acid, 3.5% by mass of stearic acid, 69.6% by mass of oleic acid, 16.5% by mass of linoleic acid, and 4.6% by mass of linolenic acid.
- HLB 4.3 12) Sucrose fatty acid ester (Mitsubishi Chemical Co., Ltd. Ryoto Sugar Ester ER-290, constituent fatty acid: erucic acid, HLB 2.0) 13) Sucrose fatty acid ester (Mitsubishi Chemical Co., Ltd.
- Ryoto Sugar Ester POS-135 the constituent fatty acid composition is about 40% by weight of oleic acid, about 30% by weight of palmitic acid, and about 30% by weight of stearic acid.
- each obtained dough was imprinted into a mold and baked in an oven (Camel made by Tokyo Kotobuki Industry Co., Ltd.) at a baking temperature of 160 ° C. (oven top) / 160 ° C. (oven bottom) for about 14 minutes to produce a langue de chat.
- Five panelists ate the produced language de chat, and evaluated the texture of the language de chat based on the consensus of all the panelists according to the following criteria. Results are shown in Tables 5 and 6.
- the language de chat of Examples 1 to 3 were highly evaluated for water retention (water absorption) and texture.
- the texture of the language de chat of Example 2 was equivalent to the texture of the language de chat of the control example produced using the fat composition for baked confectionery containing the partially hydrogenated fat.
Abstract
Disclosed is an oil and fat composition for baked confectionery, which does not contain partially hydrogenated oil and fat, and from which baked confectionery dough having high water absorbability and good texture is obtained. The oil and fat composition for baked confectionery contains an edible oil-and-fat, a monoglycerin fatty acid ester, and a sucrose fatty acid ester, wherein the content of the edible oil-and-fat is at least 70 mass%, the solid fat content in the edible oil-and-fat at 10 °C is 35-44 mass%, and the ratio of the content of the sucrose fatty acid ester to the content of the monoglycerin fatty acid ester is 0.4-1.3. A baked confectionery contains said oil and fat composition for baked confectionery. An agent for improving the texture of baked confectionery is composed of said oil and fat composition for baked confectionery. A method for producing baked confectionery includes a step for baking baked confectionery dough containing said oil and fat composition for baked confectionery. A method for improving the texture of baked confectionery includes a step for using said oil and fat composition for baked confectionery as a raw material.
Description
本発明は、焼菓子用油脂組成物、焼菓子生地、焼菓子、焼菓子の食感の改良剤、焼菓子の製造方法、及び焼菓子の食感を改良する方法に関する。
The present invention relates to a fat and oil composition for baked confectionery, a baked confectionery dough, a baked confectionery, an agent for improving the texture of baked confectioneries, a method for producing baked confectioneries, and a method for improving the texture of baked confectioneries.
従来、ラングドシャ等の焼菓子の生地の吸水性と焼菓子の食感を向上させるため、部分水素添加油脂が使用されていた。しかしながら、油脂の部分水素添加処理により、油脂中のトランス脂肪酸の含有量が増加し、健康への悪影響が懸念されるため、近年部分水素添加油脂の使用が控えられるようになっている。
Conventionally, partially hydrogenated fats and oils have been used to improve the water absorbency of baked confectionery dough such as langue de chat and the texture of baked confectioneries. However, partial hydrogenation of fats and oils increases the content of trans-fatty acids in the fats and oils, which may adversely affect health. Therefore, the use of partially hydrogenated fats and oils has been refrained in recent years.
特許文献１には、トリグリセリドを含有し、トランス脂肪酸を実質的に含有しない特定組成の焼菓子用油脂組成物が記載されている。
Patent Document 1 describes a fat and oil composition for baked confectionery having a specific composition that contains triglycerides and does not substantially contain trans fatty acids.
しかしながら、部分水素添加油脂を含まない焼菓子の生地は、吸水性が低下し、焼き上げた菓子の食感が悪くなる傾向があった。このため、焼菓子生地の吸水性が良好に維持され、焼き上げた後の食感が良い、焼菓子用油脂組成物が希求されていたが、十分に満足できるものは提供されていなかった。
However, baked confectionery dough that does not contain partially hydrogenated oil tends to have lower water absorbency and a poor texture of baked confectionery. Therefore, there has been a demand for a fat and oil composition for baked confectionery that maintains good water absorbency of the baked confectionery dough and provides a good texture after baking.
したがって、本発明が解決しようとする課題は、部分水素添加油脂を含まず、吸水性が高く、焼き上げた後の食感が良い焼菓子生地を与える焼菓子用油脂組成物、当該焼菓子用油脂組成物を含む焼菓子生地、当該焼菓子用油脂組成物を含む焼菓子、当該焼菓子用油脂組成物からなる焼菓子の食感の改良剤、当該焼菓子の製造方法、及び焼菓子の食感を改良する方法を提供することである。
Therefore, the problem to be solved by the present invention is to provide a fat composition for baked confectionery that does not contain partially hydrogenated fat, has high water absorbency, and gives a baked confectionery dough that has a good texture after baking, a dough for baked confectionery containing the fat composition for baked confectionery, a baked confectionery containing the fat composition for baked confectionery, an agent for improving the texture of baked confectioneries comprising the fat composition for baked confectionery, a method for producing the baked confectionery, and a method for improving the texture of baked confectioneries.
本発明者らは上記課題に鑑み検討を重ね、特定範囲の固体脂含量を有する食用油脂と、特定範囲の含有量比のモノグリセリン脂肪酸エステル及びショ糖脂肪酸エステルを含有する焼菓子用油脂組成物が、部分水素添加油脂を含んでいなくても、吸水性が高く、焼き上げた後の食感が良い焼菓子生地を与えることを見出した。本発明はこれらの知見に基づき完成されるに至ったものである。
In view of the above problems, the present inventors have conducted repeated studies and found that a baked confectionery dough that contains an edible oil having a solid fat content in a specific range and a monoglycerol fatty acid ester and a sucrose fatty acid ester in a specific content ratio provides a baked confectionery dough that has high water absorption and a good texture after baking, even if it does not contain a partially hydrogenated oil. The present invention has been completed based on these findings.
本発明は、食用油脂、モノグリセリン脂肪酸エステル、及びショ糖脂肪酸エステルを含有し、前記食用油脂の含有量が７０質量％以上であり、前記食用油脂の１０℃における固体脂含量が３５％以上４４％以下であり、前記ショ糖脂肪酸エステルの含有量／前記モノグリセリン脂肪酸エステルの含有量比が０．４以上１．３以下である、焼菓子用油脂組成物である。
前記食用油脂は、好ましくは牛脂を含む。
前記焼菓子用油脂組成物の、２０℃、２８５ｒｐｍで２４分間攪拌された場合の比容積は、好ましくは３．４０ｍＬ／ｇ以上３．７０ｍＬ／ｇ以下である。
前記焼菓子用油脂組成物の２０℃での硬さは、好ましくは０．７５Ｎ以上０．８５Ｎ以下である。
前記モノグリセリン脂肪酸エステル及び前記ショ糖脂肪酸エステルの合計の含有量は、好ましくは０．１質量％以上１．０質量％以下である。
前記焼菓子用油脂組成物は、好ましくはクッキー用である。
本発明は、焼菓子用油脂組成物を含む焼菓子生地である。
本発明は、前記焼菓子用油脂組成物を含む焼菓子である。
本発明は、前記焼菓子用油脂組成物からなる、焼菓子の食感の改良剤である。
また本発明は、前記焼菓子用油脂組成物を含む焼菓子生地を焼成する工程を含む、焼菓子の製造方法である。
さらに本発明は、前記焼菓子用油脂組成物を原料として用いる工程を含む、焼菓子の食感を改良する方法である。 The present invention is an oil and fat composition for baked confectionery, which contains an edible oil, a monoglycerin fatty acid ester, and a sucrose fatty acid ester, the content of the edible oil is 70% by mass or more, the solid fat content of the edible oil at 10 ° C. is 35% or more and 44% or less, and the ratio of the content of the sucrose fatty acid ester to the content of the monoglycerin fatty acid ester is 0.4 or more and 1.3 or less.
The edible oil preferably contains beef tallow.
The specific volume of the fat composition for baked confectionery when stirred at 20° C. and 285 rpm for 24 minutes is preferably 3.40 mL/g or more and 3.70 mL/g or less.
The hardness at 20°C of the fat and oil composition for baked confectionery is preferably 0.75N or more and 0.85N or less.
The total content of the monoglycerin fatty acid ester and the sucrose fatty acid ester is preferably 0.1% by mass or more and 1.0% by mass or less.
The fat and oil composition for baked confectionery is preferably for cookies.
The present invention is a baked confectionery dough containing a fat composition for baked confectionery.
The present invention is a baked confectionery containing the fat composition for baked confectionery.
The present invention is an agent for improving the texture of baked confectionery, which comprises the fat composition for baked confectionery.
The present invention also provides a method for producing baked confectionery, comprising the step of baking a baked confectionery dough containing the fat composition for baked confectionery.
Further, the present invention is a method for improving the texture of baked confectionery, which comprises the step of using the fat composition for baked confectionery as a raw material.
前記食用油脂は、好ましくは牛脂を含む。
前記焼菓子用油脂組成物の、２０℃、２８５ｒｐｍで２４分間攪拌された場合の比容積は、好ましくは３．４０ｍＬ／ｇ以上３．７０ｍＬ／ｇ以下である。
前記焼菓子用油脂組成物の２０℃での硬さは、好ましくは０．７５Ｎ以上０．８５Ｎ以下である。
前記モノグリセリン脂肪酸エステル及び前記ショ糖脂肪酸エステルの合計の含有量は、好ましくは０．１質量％以上１．０質量％以下である。
前記焼菓子用油脂組成物は、好ましくはクッキー用である。
本発明は、焼菓子用油脂組成物を含む焼菓子生地である。
本発明は、前記焼菓子用油脂組成物を含む焼菓子である。
本発明は、前記焼菓子用油脂組成物からなる、焼菓子の食感の改良剤である。
また本発明は、前記焼菓子用油脂組成物を含む焼菓子生地を焼成する工程を含む、焼菓子の製造方法である。
さらに本発明は、前記焼菓子用油脂組成物を原料として用いる工程を含む、焼菓子の食感を改良する方法である。 The present invention is an oil and fat composition for baked confectionery, which contains an edible oil, a monoglycerin fatty acid ester, and a sucrose fatty acid ester, the content of the edible oil is 70% by mass or more, the solid fat content of the edible oil at 10 ° C. is 35% or more and 44% or less, and the ratio of the content of the sucrose fatty acid ester to the content of the monoglycerin fatty acid ester is 0.4 or more and 1.3 or less.
The edible oil preferably contains beef tallow.
The specific volume of the fat composition for baked confectionery when stirred at 20° C. and 285 rpm for 24 minutes is preferably 3.40 mL/g or more and 3.70 mL/g or less.
The hardness at 20°C of the fat and oil composition for baked confectionery is preferably 0.75N or more and 0.85N or less.
The total content of the monoglycerin fatty acid ester and the sucrose fatty acid ester is preferably 0.1% by mass or more and 1.0% by mass or less.
The fat and oil composition for baked confectionery is preferably for cookies.
The present invention is a baked confectionery dough containing a fat composition for baked confectionery.
The present invention is a baked confectionery containing the fat composition for baked confectionery.
The present invention is an agent for improving the texture of baked confectionery, which comprises the fat composition for baked confectionery.
The present invention also provides a method for producing baked confectionery, comprising the step of baking a baked confectionery dough containing the fat composition for baked confectionery.
Further, the present invention is a method for improving the texture of baked confectionery, which comprises the step of using the fat composition for baked confectionery as a raw material.
本発明の焼菓子用油脂組成物は部分水素添加油脂を含んでいなくても、吸水性が高く、食感が良い焼菓子生地を与える。本発明の焼菓子は部分水素添加油脂を含んでいなくても、吸水性が高く、食感が良い。本発明の焼菓子の食感の改良剤は部分水素添加油脂を含んでいなくても、吸水性が高く、食感が良い焼菓子生地を与える。本発明の焼菓子の製造方法及び焼菓子の食感を改良する方法は、部分水素添加油脂を含んでいなくても、吸水性が高く、食感が良い焼菓子を製造できる。
The oil-and-fat composition for baked confectionery of the present invention provides baked confectionery dough with high water absorbency and good texture even if it does not contain partially hydrogenated oil and fat. Even if the baked confectionery of the present invention does not contain partially hydrogenated fats and oils, it has high water absorption and good texture. The agent for improving the texture of baked confectionery of the present invention provides baked confectionery dough with high water absorption and good texture even if it does not contain partially hydrogenated fats and oils. INDUSTRIAL APPLICABILITY The method for producing baked confectionery and the method for improving the texture of baked confectionery of the present invention can produce baked confectioneries with high water absorption and good texture even without partially hydrogenated fats and oils.
本発明について更に詳細に説明する。
本明細書において数値範囲の上限値及び下限値を示したときは、上限値及び下限値を適宜組み合わせることができ、それにより得られた数値範囲も開示しているものとする。
［焼菓子用油脂組成物］
＜食用油脂＞
本発明の焼菓子用油脂組成物は食用油脂を含有する。前記食用油脂は、食品分野で使用される通常の食用油脂である。前記食用油脂として、
菜種油、大豆油、ヒマワリ油、綿実油、落花生油、米油、コーン油、サフラワー油、オリーブ油、カポック油、ごま油、エゴマ油、アマニ油、月見草油、パーム油、シア脂、サル脂、カカオ脂、やし油、パーム核油、パームオレイン等の植物性油脂、
ラード、牛脂、鶏油、乳脂、魚油などの動物性油脂、
中鎖脂肪酸トリグリセリドなどの合成油脂が挙げられる。また、前記植物性油脂、動物性油脂及び合成油脂のそれぞれを極度硬化、分別及びエステル交換の少なくとも１種の処理をした加工油脂を使用してもよい。それら油脂類は単独で、又は混合されて用いられる。なかでも、前記食用油脂は、菜種油、大豆油、パーム油、パーム核油、牛脂及びそれらの加工油脂の少なくとも１種を含むことが好ましく、牛脂を含むことがより好ましい。 The present invention will be described in more detail.
When the upper limit and lower limit of a numerical range are indicated in this specification, the upper limit and lower limit can be appropriately combined, and the numerical range obtained thereby is also disclosed.
[Oil and fat composition for baked goods]
<Edible oils and fats>
The fat and oil composition for baked confectionery of the present invention contains an edible fat and oil. The edible fats and oils are ordinary edible fats and oils used in the food field. As the edible oil,
Vegetable oils such as rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, perilla oil, linseed oil, evening primrose oil, palm oil, shea butter, sal fat, cocoa butter, coconut oil, palm kernel oil, palm olein, etc.
Animal oils such as lard, beef tallow, chicken oil, milk fat, fish oil,
Synthetic fats and oils such as medium-chain fatty acid triglycerides can be mentioned. In addition, processed oils obtained by subjecting each of the vegetable oils, animal oils, and synthetic oils to at least one of extreme hardening, fractionation, and transesterification may be used. These fats and oils are used singly or in combination. Among these, the edible oil preferably contains at least one of rapeseed oil, soybean oil, palm oil, palm kernel oil, beef tallow, and processed oils and fats thereof, and more preferably contains beef tallow.
本明細書において数値範囲の上限値及び下限値を示したときは、上限値及び下限値を適宜組み合わせることができ、それにより得られた数値範囲も開示しているものとする。
［焼菓子用油脂組成物］
＜食用油脂＞
本発明の焼菓子用油脂組成物は食用油脂を含有する。前記食用油脂は、食品分野で使用される通常の食用油脂である。前記食用油脂として、
菜種油、大豆油、ヒマワリ油、綿実油、落花生油、米油、コーン油、サフラワー油、オリーブ油、カポック油、ごま油、エゴマ油、アマニ油、月見草油、パーム油、シア脂、サル脂、カカオ脂、やし油、パーム核油、パームオレイン等の植物性油脂、
ラード、牛脂、鶏油、乳脂、魚油などの動物性油脂、
中鎖脂肪酸トリグリセリドなどの合成油脂が挙げられる。また、前記植物性油脂、動物性油脂及び合成油脂のそれぞれを極度硬化、分別及びエステル交換の少なくとも１種の処理をした加工油脂を使用してもよい。それら油脂類は単独で、又は混合されて用いられる。なかでも、前記食用油脂は、菜種油、大豆油、パーム油、パーム核油、牛脂及びそれらの加工油脂の少なくとも１種を含むことが好ましく、牛脂を含むことがより好ましい。 The present invention will be described in more detail.
When the upper limit and lower limit of a numerical range are indicated in this specification, the upper limit and lower limit can be appropriately combined, and the numerical range obtained thereby is also disclosed.
[Oil and fat composition for baked goods]
<Edible oils and fats>
The fat and oil composition for baked confectionery of the present invention contains an edible fat and oil. The edible fats and oils are ordinary edible fats and oils used in the food field. As the edible oil,
Vegetable oils such as rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, perilla oil, linseed oil, evening primrose oil, palm oil, shea butter, sal fat, cocoa butter, coconut oil, palm kernel oil, palm olein, etc.
Animal oils such as lard, beef tallow, chicken oil, milk fat, fish oil,
Synthetic fats and oils such as medium-chain fatty acid triglycerides can be mentioned. In addition, processed oils obtained by subjecting each of the vegetable oils, animal oils, and synthetic oils to at least one of extreme hardening, fractionation, and transesterification may be used. These fats and oils are used singly or in combination. Among these, the edible oil preferably contains at least one of rapeseed oil, soybean oil, palm oil, palm kernel oil, beef tallow, and processed oils and fats thereof, and more preferably contains beef tallow.
前記食用油脂の１０℃における固体脂含量（以下、「ＳＦＣ」という場合がある）は３５％以上４４％以下であり、好ましくは３８％以上４３％以下であり、より好ましくは４０％以上４３％以下であり、更に好ましくは４１％以上４３％以下である。前記食用油脂の１０℃におけるＳＦＣが３５％未満又は４４％より大きいと、焼菓子用油脂組成物の口どけが悪く、焼菓子の食感も悪化してしまう。前記食用油脂の２０℃におけるＳＦＣは、好ましくは１５％以上２５％以下であり、より好ましくは１６％以上２０％以下であり、更に好ましくは１７％以上１９％以下である。前記食用油脂の３０℃におけるＳＦＣは、好ましくは５％以上８％以下であり、より好ましくは６％以上７％以下である。前記食用油脂の３５℃におけるＳＦＣは、好ましくは１％以上５％以下であり、より好ましくは２％以上４％以下である。前記食用油脂のＳＦＣが所定の範囲であると、焼菓子用油脂組成物の口どけが良く、焼菓子の食感も良くなる。
なお、ＳＦＣはAOCS Official Method Cd16b-93に記載のMethod Iの方法に則って測定される。 The solid fat content (hereinafter sometimes referred to as “SFC”) of the edible oil at 10° C. is 35% or more and 44% or less, preferably 38% or more and 43% or less, more preferably 40% or more and 43% or less, and still more preferably 41% or more and 43% or less. If the SFC at 10°C of the edible fat is less than 35% or greater than 44%, the melt-in-the-mouth meltability of the fat and oil composition for baked confectionery is poor, and the texture of the baked confectionery is also deteriorated. The SFC at 20°C of the edible oil is preferably 15% or more and 25% or less, more preferably 16% or more and 20% or less, and still more preferably 17% or more and 19% or less. The SFC at 30°C of the edible oil is preferably 5% or more and 8% or less, more preferably 6% or more and 7% or less. The SFC at 35° C. of the edible oil is preferably 1% or more and 5% or less, more preferably 2% or more and 4% or less. When the SFC of the edible oil and fat is within the predetermined range, the fat and oil composition for baked confectionery melts well in the mouth and the texture of the baked confectionery is improved.
The SFC is measured according to Method I described in AOCS Official Method Cd16b-93.
なお、ＳＦＣはAOCS Official Method Cd16b-93に記載のMethod Iの方法に則って測定される。 The solid fat content (hereinafter sometimes referred to as “SFC”) of the edible oil at 10° C. is 35% or more and 44% or less, preferably 38% or more and 43% or less, more preferably 40% or more and 43% or less, and still more preferably 41% or more and 43% or less. If the SFC at 10°C of the edible fat is less than 35% or greater than 44%, the melt-in-the-mouth meltability of the fat and oil composition for baked confectionery is poor, and the texture of the baked confectionery is also deteriorated. The SFC at 20°C of the edible oil is preferably 15% or more and 25% or less, more preferably 16% or more and 20% or less, and still more preferably 17% or more and 19% or less. The SFC at 30°C of the edible oil is preferably 5% or more and 8% or less, more preferably 6% or more and 7% or less. The SFC at 35° C. of the edible oil is preferably 1% or more and 5% or less, more preferably 2% or more and 4% or less. When the SFC of the edible oil and fat is within the predetermined range, the fat and oil composition for baked confectionery melts well in the mouth and the texture of the baked confectionery is improved.
The SFC is measured according to Method I described in AOCS Official Method Cd16b-93.
本発明の焼菓子用油脂組成物における前記食用油脂の含有量は７０質量％以上であり、好ましくは７５質量％以上であり、より好ましくは８０質量％以上である。前記食用油脂の含有量が７０質量％未満であると、焼菓子用油脂組成物の安定性が低下する。
The content of the edible oil and fat in the oil and fat composition for baked confectionery of the present invention is 70% by mass or more, preferably 75% by mass or more, and more preferably 80% by mass or more. If the content of the edible fat is less than 70% by mass, the stability of the fat and oil composition for baked confectionery is lowered.
＜モノグリセリン脂肪酸エステル及びショ糖脂肪酸エステル＞
本発明の焼菓子用油脂組成物は、モノグリセリン脂肪酸エステル及びショ糖脂肪酸エステルを含有する。前記モノグリセリン脂肪酸エステル及びショ糖脂肪酸エステルは、食品分野で乳化剤として使用される通常のものである。 <Monoglycerol fatty acid ester and sucrose fatty acid ester>
The fat and oil composition for baked confectionery of the present invention contains a monoglycerin fatty acid ester and a sucrose fatty acid ester. The monoglycerol fatty acid ester and sucrose fatty acid ester are commonly used as emulsifiers in the food field.
本発明の焼菓子用油脂組成物は、モノグリセリン脂肪酸エステル及びショ糖脂肪酸エステルを含有する。前記モノグリセリン脂肪酸エステル及びショ糖脂肪酸エステルは、食品分野で乳化剤として使用される通常のものである。 <Monoglycerol fatty acid ester and sucrose fatty acid ester>
The fat and oil composition for baked confectionery of the present invention contains a monoglycerin fatty acid ester and a sucrose fatty acid ester. The monoglycerol fatty acid ester and sucrose fatty acid ester are commonly used as emulsifiers in the food field.
前記モノグリセリン脂肪酸エステル及びショ糖脂肪酸エステルを構成する脂肪酸は、特定の脂肪酸に限定されず、食品分野で乳化剤として使用されるモノグリセリン脂肪酸エステル及びショ糖脂肪酸エステルを構成する飽和脂肪酸及び不飽和脂肪酸の１種又は２種以上である。前記飽和脂肪酸として、例えばカプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸等が挙げられる。前記不飽和脂肪酸として、例えばパルミトレイン酸、オレイン酸、リノール酸、リノレン酸、エルカ酸等が挙げられる。
前記モノグリセリン脂肪酸エステルを構成する脂肪酸は、好ましくはパルミチン酸、ステアリン酸、オレイン酸、リノール酸及びリノレン酸からなる群から選ばれる１種又は２種以上を含み、より好ましくはオレイン酸を含み、更に好ましくはパルミチン酸、ステアリン酸及びオレイン酸を含み、更により好ましくはパルミチン酸、ステアリン酸、オレイン酸、リノール酸及びリノレン酸を含み、よりいっそう好ましくは１質量％以上１０質量％以下のパルミチン酸、１質量％以上１０質量％以下のステアリン酸、３０質量％以上９０質量％以下のオレイン酸、３質量％以上３０質量％以下のリノール酸及び１質量％以上１０質量％以下のリノレン酸を含み、特に好ましくは４質量％以上８質量％以下のパルミチン酸、２質量％以上６質量％以下のステアリン酸、６０質量％以上７５質量％以下のオレイン酸、１４質量％以上２０質量％以下のリノール酸及び３質量％以上７質量％以下のリノレン酸を含む。
前記ショ糖脂肪酸エステルを構成する脂肪酸は、好ましくはエルカ酸、パルミチン酸、ステアリン酸及びオレイン酸からなる群から選ばれる１種又は２種以上を含み、より好ましくはエルカ酸及びオレイン酸からなる群から選ばれる１種又は２種を含み、更に好ましくは５０質量％以上のエルカ酸及び３０質量％以上のオレイン酸からなる群から選ばれる１種又は２種を含み、更により好ましくは７０質量％以上のエルカ酸、又は２０質量％以上４０質量％以下のパルミチン酸、２０質量％以上４０質量％以下のステアリン酸、及び３０質量％以上５０質量％以下のオレイン酸を含む。 Fatty acids constituting the monoglycerin fatty acid esters and sucrose fatty acid esters are not limited to specific fatty acids, and are one or more kinds of saturated fatty acids and unsaturated fatty acids constituting monoglycerin fatty acid esters and sucrose fatty acid esters used as emulsifiers in the food field. Examples of saturated fatty acids include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid. Examples of the unsaturated fatty acids include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, and erucic acid.
The fatty acid constituting the monoglycerol fatty acid ester preferably contains one or more selected from the group consisting of palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid, more preferably oleic acid, still more preferably palmitic acid, stearic acid and oleic acid, still more preferably palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid, still more preferably palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid. Mytic acid, 1% to 10% by mass of stearic acid, 30% to 90% by mass of oleic acid, 3% to 30% by mass of linoleic acid and 1% to 10% by mass of linolenic acid, particularly preferably 4% to 8% by mass of palmitic acid, 2% to 6% by mass of stearic acid, 60% to 75% by mass of oleic acid, and 14% to 20% by mass of linoleic acid. and 3% by mass or more and 7% by mass or less of linolenic acid.
The fatty acid constituting the sucrose fatty acid ester preferably contains one or more selected from the group consisting of erucic acid, palmitic acid, stearic acid and oleic acid, more preferably contains one or two selected from the group consisting of erucic acid and oleic acid, more preferably contains one or two selected from the group consisting of 50% by mass or more of erucic acid and 30% by mass or more of oleic acid, still more preferably 70% by mass or more of erucic acid, or 20% by mass. % or more and 40 mass % or less of palmitic acid, 20 mass % or more and 40 mass % or less of stearic acid, and 30 mass % or more and 50 mass % or less of oleic acid.
前記モノグリセリン脂肪酸エステルを構成する脂肪酸は、好ましくはパルミチン酸、ステアリン酸、オレイン酸、リノール酸及びリノレン酸からなる群から選ばれる１種又は２種以上を含み、より好ましくはオレイン酸を含み、更に好ましくはパルミチン酸、ステアリン酸及びオレイン酸を含み、更により好ましくはパルミチン酸、ステアリン酸、オレイン酸、リノール酸及びリノレン酸を含み、よりいっそう好ましくは１質量％以上１０質量％以下のパルミチン酸、１質量％以上１０質量％以下のステアリン酸、３０質量％以上９０質量％以下のオレイン酸、３質量％以上３０質量％以下のリノール酸及び１質量％以上１０質量％以下のリノレン酸を含み、特に好ましくは４質量％以上８質量％以下のパルミチン酸、２質量％以上６質量％以下のステアリン酸、６０質量％以上７５質量％以下のオレイン酸、１４質量％以上２０質量％以下のリノール酸及び３質量％以上７質量％以下のリノレン酸を含む。
前記ショ糖脂肪酸エステルを構成する脂肪酸は、好ましくはエルカ酸、パルミチン酸、ステアリン酸及びオレイン酸からなる群から選ばれる１種又は２種以上を含み、より好ましくはエルカ酸及びオレイン酸からなる群から選ばれる１種又は２種を含み、更に好ましくは５０質量％以上のエルカ酸及び３０質量％以上のオレイン酸からなる群から選ばれる１種又は２種を含み、更により好ましくは７０質量％以上のエルカ酸、又は２０質量％以上４０質量％以下のパルミチン酸、２０質量％以上４０質量％以下のステアリン酸、及び３０質量％以上５０質量％以下のオレイン酸を含む。 Fatty acids constituting the monoglycerin fatty acid esters and sucrose fatty acid esters are not limited to specific fatty acids, and are one or more kinds of saturated fatty acids and unsaturated fatty acids constituting monoglycerin fatty acid esters and sucrose fatty acid esters used as emulsifiers in the food field. Examples of saturated fatty acids include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid. Examples of the unsaturated fatty acids include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, and erucic acid.
The fatty acid constituting the monoglycerol fatty acid ester preferably contains one or more selected from the group consisting of palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid, more preferably oleic acid, still more preferably palmitic acid, stearic acid and oleic acid, still more preferably palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid, still more preferably palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid. Mytic acid, 1% to 10% by mass of stearic acid, 30% to 90% by mass of oleic acid, 3% to 30% by mass of linoleic acid and 1% to 10% by mass of linolenic acid, particularly preferably 4% to 8% by mass of palmitic acid, 2% to 6% by mass of stearic acid, 60% to 75% by mass of oleic acid, and 14% to 20% by mass of linoleic acid. and 3% by mass or more and 7% by mass or less of linolenic acid.
The fatty acid constituting the sucrose fatty acid ester preferably contains one or more selected from the group consisting of erucic acid, palmitic acid, stearic acid and oleic acid, more preferably contains one or two selected from the group consisting of erucic acid and oleic acid, more preferably contains one or two selected from the group consisting of 50% by mass or more of erucic acid and 30% by mass or more of oleic acid, still more preferably 70% by mass or more of erucic acid, or 20% by mass. % or more and 40 mass % or less of palmitic acid, 20 mass % or more and 40 mass % or less of stearic acid, and 30 mass % or more and 50 mass % or less of oleic acid.
前記モノグリセリン脂肪酸エステルのＨＬＢは、好ましくは１．０以上８．０以下、より好ましくは２．０以上６．０以下、更に好ましくは３．５以上５．５以下、更により好ましくは４．０以上５．０以下である。前記ショ糖脂肪酸エステルのＨＬＢは、好ましくは０．１以上８．０以下、より好ましくは０．５以上５．０以下、更に好ましくは０．８以上３．０以下、更により好ましくは１．０以上２．０以下である。前記モノグリセリン脂肪酸エステルの市販品として、例えば理研ビタミン株式会社製エマルジーＨＲＯ（ＨＬＢ４．３）が挙げられる。前記ショ糖脂肪酸エステルの市販品として、例えば三菱ケミカル株式会社製リョートーシュガーエステルＥＲ－２９０（ＨＬＢ２．０）、三菱ケミカル株式会社製リョートーシュガーエステルＰＯＳ－１３５（ＨＬＢ１．０）が挙げられる。
The HLB of the monoglycerol fatty acid ester is preferably 1.0 or more and 8.0 or less, more preferably 2.0 or more and 6.0 or less, still more preferably 3.5 or more and 5.5 or less, and even more preferably 4.0 or more and 5.0 or less. The HLB of the sucrose fatty acid ester is preferably 0.1 or more and 8.0 or less, more preferably 0.5 or more and 5.0 or less, still more preferably 0.8 or more and 3.0 or less, still more preferably 1.0 or more and 2.0 or less. Commercial products of the monoglycerol fatty acid ester include, for example, Emulgy HRO (HLB 4.3) manufactured by Riken Vitamin Co., Ltd. Examples of commercially available sucrose fatty acid esters include Ryoto Sugar Ester ER-290 (HLB2.0) manufactured by Mitsubishi Chemical Corporation and Ryoto Sugar Ester POS-135 (HLB1.0) manufactured by Mitsubishi Chemical Corporation.
前記ショ糖脂肪酸エステルの含有量／前記モノグリセリン脂肪酸エステルの含有量比は０．４以上１．３以下、好ましくは０．４５以上１．２以下、より好ましくは０．５以上１．０以下である。当該含有量比が０．４未満又は１．３より大きいと、焼菓子の食感が悪くなる。
The content ratio of the sucrose fatty acid ester/the content ratio of the monoglycerol fatty acid ester is 0.4 or more and 1.3 or less, preferably 0.45 or more and 1.2 or less, more preferably 0.5 or more and 1.0 or less. If the content ratio is less than 0.4 or greater than 1.3, the baked confectionery will have a poor texture.
本発明の焼菓子用油脂組成物における前記モノグリセリン脂肪酸エステル及び前記ショ糖脂肪酸エステルの合計の含有量は、好ましくは０．１質量％以上１．０質量％以下、より好ましくは０．２質量％以上０．７質量％以下、更に好ましくは０．３質量％以上０．５質量％以下である。
The total content of the monoglycerol fatty acid ester and the sucrose fatty acid ester in the oil and fat composition for baked confectionery of the present invention is preferably 0.1% by mass or more and 1.0% by mass or less, more preferably 0.2% by mass or more and 0.7% by mass or less, and still more preferably 0.3% by mass or more and 0.5% by mass or less.
本発明の焼菓子用油脂組成物が２０℃、２８５ｒｐｍで２４分間攪拌された場合の比容積は、好ましくは３．４０ｍＬ／ｇ以上３．７０ｍＬ／ｇ以下、より好ましくは３．４５ｍＬ／ｇ以上３．６０ｍＬ／ｇ以下である。
The specific volume of the oil and fat composition for baked confectionery of the present invention when stirred at 20°C and 285 rpm for 24 minutes is preferably 3.40 mL/g or more and 3.70 mL/g or less, more preferably 3.45 mL/g or more and 3.60 mL/g or less.
本発明の焼菓子用油脂組成物の２０℃での硬さは、好ましくは０．７５Ｎ以上０．８５Ｎ以下である。本発明の焼菓子用油脂組成物の１５℃での硬さは、好ましくは１．５０Ｎ以上２．２０Ｎ以下である。本発明の焼菓子用油脂組成物の１０℃での硬さは、好ましくは３．４０Ｎ以上３．８０Ｎ以下である。本発明の焼菓子用油脂組成物の５℃での硬さは、好ましくは４．２０Ｎ以上５．７０Ｎ以下である。
The hardness at 20°C of the fat and oil composition for baked confectionery of the present invention is preferably 0.75N or more and 0.85N or less. The hardness at 15°C of the fat and oil composition for baked confectionery of the present invention is preferably 1.50 N or more and 2.20 N or less. The hardness at 10°C of the fat and oil composition for baked confectionery of the present invention is preferably 3.40N or more and 3.80N or less. The hardness at 5°C of the fat and oil composition for baked confectionery of the present invention is preferably 4.20 N or more and 5.70 N or less.
前記合計の含有量、前記比容積、及び前記硬さの少なくとも１つが所定の範囲であると、焼菓子の生地の吸水性は高く、焼菓子の食感は良くなる。
When at least one of the total content, the specific volume, and the hardness is within a predetermined range, the dough of the baked confectionery has high water absorbency, and the texture of the baked confectionery is improved.
＜その他の成分＞
本発明の焼菓子用油脂組成物は、前記食用油脂、モノグリセリン脂肪酸エステル、及びショ糖脂肪酸エステルのほかにも、水、食塩、レシチン等のモノグリセリン脂肪酸エステル及びショ糖脂肪酸エステル以外の乳化剤、リン酸塩、有機酸塩等の塩類、カゼイン類等の乳蛋白質、大豆蛋白質、卵白、小麦蛋白質等の蛋白質、アミノ酸、糖質、澱粉、加工澱粉、増粘多糖類、食物繊維、香料、カロテン等の色素、酸化防止剤等の１種又は２種以上を含有させてもよい。 <Other ingredients>
In addition to the edible oil, monoglycerol fatty acid ester, and sucrose fatty acid ester, water, salt, emulsifiers other than monoglycerol fatty acid esters and sucrose fatty acid esters such as lecithin, salts such as phosphates and organic acid salts, milk proteins such as caseins, proteins such as soybean protein, egg white, and wheat protein, amino acids, carbohydrates, starch, processed starch, polysaccharide thickener, dietary fibers, flavors, pigments such as carotene, and the like. You may contain 1 type(s) or 2 or more types, such as antioxidant.
本発明の焼菓子用油脂組成物は、前記食用油脂、モノグリセリン脂肪酸エステル、及びショ糖脂肪酸エステルのほかにも、水、食塩、レシチン等のモノグリセリン脂肪酸エステル及びショ糖脂肪酸エステル以外の乳化剤、リン酸塩、有機酸塩等の塩類、カゼイン類等の乳蛋白質、大豆蛋白質、卵白、小麦蛋白質等の蛋白質、アミノ酸、糖質、澱粉、加工澱粉、増粘多糖類、食物繊維、香料、カロテン等の色素、酸化防止剤等の１種又は２種以上を含有させてもよい。 <Other ingredients>
In addition to the edible oil, monoglycerol fatty acid ester, and sucrose fatty acid ester, water, salt, emulsifiers other than monoglycerol fatty acid esters and sucrose fatty acid esters such as lecithin, salts such as phosphates and organic acid salts, milk proteins such as caseins, proteins such as soybean protein, egg white, and wheat protein, amino acids, carbohydrates, starch, processed starch, polysaccharide thickener, dietary fibers, flavors, pigments such as carotene, and the like. You may contain 1 type(s) or 2 or more types, such as antioxidant.
［焼菓子］
＜澱粉質原料＞
本発明の焼菓子生地の調製工程において使用される澱粉質原料は、通常の焼菓子の生地の調製工程において使用される澱粉質原料である。当該澱粉質原料として、小麦粉、強力粉、薄力粉、中力粉、米粉、ライ麦粉、そば粉、大豆粉、豆粉、ジャガイモの乾燥粉末等の穀粉類、コーンスターチ、ワキシーコーンスターチ、ハイアミロースコーンスターチ、小麦澱粉、馬鈴薯澱粉、タピオカ澱粉、米澱粉、サゴ澱粉、甘藷澱粉、豆澱粉等の澱粉類、これら澱粉類をエーテル化処理、エステル化処理、架橋化処理、酸化処理、酸処理、アルカリ処理、α化処理、油脂加工処理、加熱処理、湿熱処理、ボールミル処理、微粉砕処理などのいずれか一以上の処理を施した加工澱粉が挙げられる。これらの澱粉質原料は、１種類を単独で用いてもよいし、２種類以上を混合して用いてもよい。澱粉質原料には、穀粉類が含まれることが好ましく、薄力粉が含まれることがより好ましい。 [baked confectionery]
<Starch raw material>
The starch material used in the process of preparing the baked confectionery dough of the present invention is the starch material used in the preparation process of the normal baked confectionery dough. Starch raw materials include cereal flours such as wheat flour, strong flour, soft flour, all-purpose flour, rice flour, rye flour, buckwheat flour, soybean flour, bean flour, dried potato powder, cornstarch, waxy cornstarch, high amylose cornstarch, wheat starch, potato starch, tapioca starch, rice starch, sago starch, sweet potato starch, bean starch, and other starches, and etherification and esterification of these starches. Examples include modified starch that has been subjected to any one or more of treatment, cross-linking treatment, oxidation treatment, acid treatment, alkali treatment, pregelatinization treatment, fat processing treatment, heat treatment, wet heat treatment, ball mill treatment, pulverization treatment, and the like. These starch raw materials may be used singly or in combination of two or more. The starch material preferably contains cereal flour, more preferably soft flour.
＜澱粉質原料＞
本発明の焼菓子生地の調製工程において使用される澱粉質原料は、通常の焼菓子の生地の調製工程において使用される澱粉質原料である。当該澱粉質原料として、小麦粉、強力粉、薄力粉、中力粉、米粉、ライ麦粉、そば粉、大豆粉、豆粉、ジャガイモの乾燥粉末等の穀粉類、コーンスターチ、ワキシーコーンスターチ、ハイアミロースコーンスターチ、小麦澱粉、馬鈴薯澱粉、タピオカ澱粉、米澱粉、サゴ澱粉、甘藷澱粉、豆澱粉等の澱粉類、これら澱粉類をエーテル化処理、エステル化処理、架橋化処理、酸化処理、酸処理、アルカリ処理、α化処理、油脂加工処理、加熱処理、湿熱処理、ボールミル処理、微粉砕処理などのいずれか一以上の処理を施した加工澱粉が挙げられる。これらの澱粉質原料は、１種類を単独で用いてもよいし、２種類以上を混合して用いてもよい。澱粉質原料には、穀粉類が含まれることが好ましく、薄力粉が含まれることがより好ましい。 [baked confectionery]
<Starch raw material>
The starch material used in the process of preparing the baked confectionery dough of the present invention is the starch material used in the preparation process of the normal baked confectionery dough. Starch raw materials include cereal flours such as wheat flour, strong flour, soft flour, all-purpose flour, rice flour, rye flour, buckwheat flour, soybean flour, bean flour, dried potato powder, cornstarch, waxy cornstarch, high amylose cornstarch, wheat starch, potato starch, tapioca starch, rice starch, sago starch, sweet potato starch, bean starch, and other starches, and etherification and esterification of these starches. Examples include modified starch that has been subjected to any one or more of treatment, cross-linking treatment, oxidation treatment, acid treatment, alkali treatment, pregelatinization treatment, fat processing treatment, heat treatment, wet heat treatment, ball mill treatment, pulverization treatment, and the like. These starch raw materials may be used singly or in combination of two or more. The starch material preferably contains cereal flour, more preferably soft flour.
＜副原料＞
本発明の焼菓子生地は、カゼイン類等の乳製品、増粘安定剤、食塩、塩化カリウムなどの塩味剤、酢酸、乳酸、グルコン酸などの酸味料、上白糖等の糖類、甘味料、着色料、酸化防止剤、植物蛋白、卵白、卵黄、各種卵加工品、植物性クリーム、香料、アーモンドパウダー等の調味料、ｐＨ調整剤、食品保存料、果実、果汁、及び香辛料等の副原料を含有してよい。これらの副原料は、１種類を単独で用いてもよいし、２種類以上を混合して用いてもよい。 <Secondary raw materials>
The baked confectionery dough of the present invention may contain dairy products such as caseins, thickeners, salty agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugars such as white sugar, sweeteners, coloring agents, antioxidants, vegetable proteins, egg whites, egg yolks, various processed egg products, vegetable creams, flavors, seasonings such as almond powder, pH adjusters, food preservatives, fruits, fruit juices, and auxiliary ingredients such as spices. These auxiliary raw materials may be used singly or in combination of two or more.
本発明の焼菓子生地は、カゼイン類等の乳製品、増粘安定剤、食塩、塩化カリウムなどの塩味剤、酢酸、乳酸、グルコン酸などの酸味料、上白糖等の糖類、甘味料、着色料、酸化防止剤、植物蛋白、卵白、卵黄、各種卵加工品、植物性クリーム、香料、アーモンドパウダー等の調味料、ｐＨ調整剤、食品保存料、果実、果汁、及び香辛料等の副原料を含有してよい。これらの副原料は、１種類を単独で用いてもよいし、２種類以上を混合して用いてもよい。 <Secondary raw materials>
The baked confectionery dough of the present invention may contain dairy products such as caseins, thickeners, salty agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugars such as white sugar, sweeteners, coloring agents, antioxidants, vegetable proteins, egg whites, egg yolks, various processed egg products, vegetable creams, flavors, seasonings such as almond powder, pH adjusters, food preservatives, fruits, fruit juices, and auxiliary ingredients such as spices. These auxiliary raw materials may be used singly or in combination of two or more.
本発明の焼菓子の種類は限定されない。本発明の焼菓子としては、例えばラングドシャ、シガレット、ガレット、アイスボックスクッキー、ドロップクッキー、サブレ、ビスケット等のクッキー、パウンドケーキ、スポンジケーキ、シフォンケーキ、ロールケーキ、バターケーキ、マフィン、カップケーキ、ホットケーキ、フィナンシェ、ブッセ、ワッフル、マドレーヌ、パイ等のケーキ等が挙げられ、好ましくはクッキーである。
The type of baked confectionery of the present invention is not limited. Examples of the baked confectionery of the present invention include cookies such as langue de chat, cigarettes, galettes, ice box cookies, drop cookies, sables, and biscuits, pound cakes, sponge cakes, chiffon cakes, roll cakes, butter cakes, muffins, cupcakes, hot cakes, financiers, busse, waffles, madeleines, pies, and the like, preferably cookies.
本発明の焼菓子用油脂組成物を焼菓子の食感の改良剤として使用し、本発明の焼菓子用油脂組成物を含む焼菓子生地を焼成する工程を経て、本発明の焼菓子が製造される。具体的には、本発明の焼菓子用油脂組成物を、上記焼菓子の原料に添加し、加水し、混合して焼菓子生地を調製し、この生地を所定形状に成形して、常法により焼成することにより、焼菓子を製造することができる。また、本発明の焼菓子の食感を改良する方法は、上記焼菓子用油脂組成物を原料として用いることにより、焼菓子の食感を改良する方法である。
The baked confectionery of the present invention is produced through the step of using the oil and fat composition for baked confectionery of the present invention as an agent for improving the texture of baked confectionery and baking the baked confectionery dough containing the oil and fat composition for baked confectionery of the present invention. Specifically, the baked confectionery can be produced by adding the oil and fat composition for baked confectionery of the present invention to the raw materials of the above baked confectionery, adding water and mixing to prepare a baked confectionery dough, molding this dough into a predetermined shape, and baking it by a conventional method. Moreover, the method of improving the texture of baked confectionery of this invention is a method of improving the texture of baked confectionery by using the said oil-and-fat composition for baked confectioneries as a raw material.
以下、本発明を実施例に基づき更に詳細に説明するが、本発明はこれらに限定されるものではない。
The present invention will be described in more detail below based on examples, but the present invention is not limited to these.
実施例及び比較例において、各種物性は以下のとおりに測定ないし算出された。
＜食用油脂のＳＦＣ＞
食用油脂のＳＦＣをAOCS Official Method Cd16b-93に記載のMethod Iの方法に則って測定した。 In Examples and Comparative Examples, various physical properties were measured or calculated as follows.
<SFC of edible oils and fats>
The SFC of edible fats and oils was measured according to Method I described in AOCS Official Method Cd16b-93.
＜食用油脂のＳＦＣ＞
食用油脂のＳＦＣをAOCS Official Method Cd16b-93に記載のMethod Iの方法に則って測定した。 In Examples and Comparative Examples, various physical properties were measured or calculated as follows.
<SFC of edible oils and fats>
The SFC of edible fats and oils was measured according to Method I described in AOCS Official Method Cd16b-93.
＜焼菓子用油脂組成物の比容積＞
２０℃で一晩静置した９００ｇの試料をミキサーボウルに入れ、ミキサー（ホバート・ジャパン株式会社製ミキサーＮ５０）を使用して１３９ｒｐｍで３０秒間攪拌した後、アルミカップに入れ、摺り切り時の体積と質量を測定した。次いで当該試料を２８５ｒｐｍで６分間攪拌し当該試料の質量を測定する操作を繰り返し、当該試料を２８５ｒｐｍで２４分間攪拌した。当該試料の体積を測定した質量で除し、比容積（ｍＬ／ｇ）を算出した。 <Specific volume of fat and oil composition for baked confectionery>
A 900 g sample left overnight at 20 ° C. was placed in a mixer bowl, stirred at 139 rpm for 30 seconds using a mixer (Mixer N50 manufactured by Hobart Japan Co., Ltd.), placed in an aluminum cup, and the volume and mass when leveled were measured. The sample was then stirred at 285 rpm for 6 minutes, the sample weighed was repeated, and the sample was stirred at 285 rpm for 24 minutes. The specific volume (mL/g) was calculated by dividing the volume of the sample by the measured mass.
２０℃で一晩静置した９００ｇの試料をミキサーボウルに入れ、ミキサー（ホバート・ジャパン株式会社製ミキサーＮ５０）を使用して１３９ｒｐｍで３０秒間攪拌した後、アルミカップに入れ、摺り切り時の体積と質量を測定した。次いで当該試料を２８５ｒｐｍで６分間攪拌し当該試料の質量を測定する操作を繰り返し、当該試料を２８５ｒｐｍで２４分間攪拌した。当該試料の体積を測定した質量で除し、比容積（ｍＬ／ｇ）を算出した。 <Specific volume of fat and oil composition for baked confectionery>
A 900 g sample left overnight at 20 ° C. was placed in a mixer bowl, stirred at 139 rpm for 30 seconds using a mixer (Mixer N50 manufactured by Hobart Japan Co., Ltd.), placed in an aluminum cup, and the volume and mass when leveled were measured. The sample was then stirred at 285 rpm for 6 minutes, the sample weighed was repeated, and the sample was stirred at 285 rpm for 24 minutes. The specific volume (mL/g) was calculated by dividing the volume of the sample by the measured mass.
＜焼菓子用油脂組成物の硬さ＞
約４００ｇの試料を厚さ５ｃｍ以上のシート状として７２時間以上静置した。株式会社島津製作所製ＥＺ－ＳＸを使用し、冶具としてφ４円柱を採用し、ストローク１．０ｍｍ／ｓｅｃ、２０ｍｍでシート状試料の硬さを測定し、５点の平均値を算出した。変動係数は０．０５以下であった。 <Hardness of Oil and Fat Composition for Baked Confectionery>
About 400 g of the sample was made into a sheet having a thickness of 5 cm or more and left to stand for 72 hours or more. Using EZ-SX manufactured by Shimadzu Corporation, using a φ4 cylinder as a jig, the hardness of the sheet sample was measured at a stroke of 1.0 mm/sec and 20 mm, and the average value of 5 points was calculated. The coefficient of variation was 0.05 or less.
約４００ｇの試料を厚さ５ｃｍ以上のシート状として７２時間以上静置した。株式会社島津製作所製ＥＺ－ＳＸを使用し、冶具としてφ４円柱を採用し、ストローク１．０ｍｍ／ｓｅｃ、２０ｍｍでシート状試料の硬さを測定し、５点の平均値を算出した。変動係数は０．０５以下であった。 <Hardness of Oil and Fat Composition for Baked Confectionery>
About 400 g of the sample was made into a sheet having a thickness of 5 cm or more and left to stand for 72 hours or more. Using EZ-SX manufactured by Shimadzu Corporation, using a φ4 cylinder as a jig, the hardness of the sheet sample was measured at a stroke of 1.0 mm/sec and 20 mm, and the average value of 5 points was calculated. The coefficient of variation was 0.05 or less.
＜脱臭油脂の調製＞
表１及び２に示される食用油脂を混合し、ａ～ｏの各脱臭油脂を調製した。各脱臭油脂の１０℃、２０℃、３０℃、及び３５℃におけるＳＦＣを測定した。結果を表１及び２に示す。なお、表１及び２における各食用油脂の単位は質量％である。 <Preparation of deodorized oil>
Edible oils and fats shown in Tables 1 and 2 were mixed to prepare deodorized oils and fats a to o. The SFC at 10°C, 20°C, 30°C and 35°C of each deodorized fat was measured. Results are shown in Tables 1 and 2. The unit of each edible fat in Tables 1 and 2 is % by mass.
表１及び２に示される食用油脂を混合し、ａ～ｏの各脱臭油脂を調製した。各脱臭油脂の１０℃、２０℃、３０℃、及び３５℃におけるＳＦＣを測定した。結果を表１及び２に示す。なお、表１及び２における各食用油脂の単位は質量％である。 <Preparation of deodorized oil>
Edible oils and fats shown in Tables 1 and 2 were mixed to prepare deodorized oils and fats a to o. The SFC at 10°C, 20°C, 30°C and 35°C of each deodorized fat was measured. Results are shown in Tables 1 and 2. The unit of each edible fat in Tables 1 and 2 is % by mass.
１）Ｊ－オイルミルズ株式会社製菜種油
２）Ｊ－オイルミルズ株式会社製パーム油ＰＯ
３）植田製油株式会社牛脂ＥＴ
４）パームステアリン（ヨウ素価３５）７５質量％、パーム油１０質量％、及び大豆油１５質量％が混合された後、ナトリウムメトキシドを触媒としたエステル交換が実施され、更に精製されて製造された。
５）不二製油株式会社製パーキッドＹ
６）Ｊ－オイルミルズ株式会社製パーム核油ＰＫ
７）Ｊ－オイルミルズ株式会社製パーム部分硬化油ＰＯ４２
８）Ｊ－オイルミルズ株式会社製大豆油部分硬化油ＢＯ３２
９）Ｊ－オイルミルズ株式会社製微水素添加魚油ｍｏＳＤ２８
１０）Ｊ－オイルミルズ株式会社製パームオレインＰＯｆ 1) Rapeseed oil manufactured by J-Oil Mills Co., Ltd. 2) Palm oil PO manufactured by J-Oil Mills Co., Ltd.
3) Ueda Oil Co., Ltd. beef tallow ET
4) After mixing 75% by mass of palm stearin (iodine value 35), 10% by mass of palm oil, and 15% by mass of soybean oil, transesterification was performed using sodium methoxide as a catalyst, and further purification was performed.
5) Parkid Y manufactured by Fuji Oil Co., Ltd.
6) Palm kernel oil PK manufactured by J-Oil Mills Co., Ltd.
7) Partially hydrogenated palm oil PO42 manufactured by J-Oil Mills Co., Ltd.
8) Partially hydrogenated soybean oil BO32 manufactured by J-Oil Mills Co., Ltd.
9) Slightly hydrogenated fish oil moSD28 manufactured by J-Oil Mills Co., Ltd.
10) Palm olein POf manufactured by J-Oil Mills Co., Ltd.
２）Ｊ－オイルミルズ株式会社製パーム油ＰＯ
３）植田製油株式会社牛脂ＥＴ
４）パームステアリン（ヨウ素価３５）７５質量％、パーム油１０質量％、及び大豆油１５質量％が混合された後、ナトリウムメトキシドを触媒としたエステル交換が実施され、更に精製されて製造された。
５）不二製油株式会社製パーキッドＹ
６）Ｊ－オイルミルズ株式会社製パーム核油ＰＫ
７）Ｊ－オイルミルズ株式会社製パーム部分硬化油ＰＯ４２
８）Ｊ－オイルミルズ株式会社製大豆油部分硬化油ＢＯ３２
９）Ｊ－オイルミルズ株式会社製微水素添加魚油ｍｏＳＤ２８
１０）Ｊ－オイルミルズ株式会社製パームオレインＰＯｆ 1) Rapeseed oil manufactured by J-Oil Mills Co., Ltd. 2) Palm oil PO manufactured by J-Oil Mills Co., Ltd.
3) Ueda Oil Co., Ltd. beef tallow ET
4) After mixing 75% by mass of palm stearin (iodine value 35), 10% by mass of palm oil, and 15% by mass of soybean oil, transesterification was performed using sodium methoxide as a catalyst, and further purification was performed.
5) Parkid Y manufactured by Fuji Oil Co., Ltd.
6) Palm kernel oil PK manufactured by J-Oil Mills Co., Ltd.
7) Partially hydrogenated palm oil PO42 manufactured by J-Oil Mills Co., Ltd.
8) Partially hydrogenated soybean oil BO32 manufactured by J-Oil Mills Co., Ltd.
9) Slightly hydrogenated fish oil moSD28 manufactured by J-Oil Mills Co., Ltd.
10) Palm olein POf manufactured by J-Oil Mills Co., Ltd.
＜焼菓子用油脂組成物の調製＞
融解混合した脱臭油脂ａ～ｏのそれぞれに、乳化剤Ａ～Ｆ、微量の香料（ジボダンジャパン株式会社製フレーバーＤＪ－０３８２１）、及び微量のカロテン（三栄源エフ・エフアイ株式会社製パーム油カロテン）を添加し、油相を調製した。次に、水に食塩を溶解して水相を調製した。得られた油相と水相とを混合し、予備乳化して予備乳化物を得た。香料及びカロテン以外の各成分の添加量は表３及び表４に示されるとおりであった。当該予備乳化物を、パーフェクターを使用して急冷可塑化し、焼菓子用油脂組成物Ａ～Ｏを得た。焼菓子用油脂組成物Ａ～Ｏの５℃、１０℃、１５℃、及び２０℃における硬さ、２８５ｒｐｍで攪拌を開始してから０分、６分、１２分、１８分、及び２４分経過後の比容積を測定した。結果を表３及び４に示す。なお、表３及び４における各成分の単位は質量％である。さらに焼菓子用油脂組成物Ｄ～Ｌの硬さ及び比容積が未測定である場合、表３及び４において「－」で示されている。 <Preparation of fat and oil composition for baked confectionery>
Emulsifiers A to F, a trace amount of perfume (Flavor DJ-03821 manufactured by Givaudan Japan Co., Ltd.), and a trace amount of carotene (palm oil carotene manufactured by San-Ei Gen FFI Co., Ltd.) were added to each of the melted and mixed deodorized oils and fats a to o to prepare an oil phase. Next, salt was dissolved in water to prepare an aqueous phase. The obtained oil phase and water phase were mixed and pre-emulsified to obtain a pre-emulsified product. Tables 3 and 4 show the amount of each component added, except for the fragrance and carotene. The pre-emulsified product was rapidly cooled and plasticized using a perfector to obtain oil and fat compositions A to O for baked confectionery. The hardness at 5°C, 10°C, 15°C, and 20°C of the oil and fat compositions A to O for baked confectionery, and the specific volume after 0, 6, 12, 18, and 24 minutes after starting stirring at 285 rpm were measured. Results are shown in Tables 3 and 4. The unit of each component in Tables 3 and 4 is % by mass. Further, in Tables 3 and 4, when the hardness and specific volume of the fat and oil compositions D to L for baked confectioneries were not measured, they are indicated by "-".
融解混合した脱臭油脂ａ～ｏのそれぞれに、乳化剤Ａ～Ｆ、微量の香料（ジボダンジャパン株式会社製フレーバーＤＪ－０３８２１）、及び微量のカロテン（三栄源エフ・エフアイ株式会社製パーム油カロテン）を添加し、油相を調製した。次に、水に食塩を溶解して水相を調製した。得られた油相と水相とを混合し、予備乳化して予備乳化物を得た。香料及びカロテン以外の各成分の添加量は表３及び表４に示されるとおりであった。当該予備乳化物を、パーフェクターを使用して急冷可塑化し、焼菓子用油脂組成物Ａ～Ｏを得た。焼菓子用油脂組成物Ａ～Ｏの５℃、１０℃、１５℃、及び２０℃における硬さ、２８５ｒｐｍで攪拌を開始してから０分、６分、１２分、１８分、及び２４分経過後の比容積を測定した。結果を表３及び４に示す。なお、表３及び４における各成分の単位は質量％である。さらに焼菓子用油脂組成物Ｄ～Ｌの硬さ及び比容積が未測定である場合、表３及び４において「－」で示されている。 <Preparation of fat and oil composition for baked confectionery>
Emulsifiers A to F, a trace amount of perfume (Flavor DJ-03821 manufactured by Givaudan Japan Co., Ltd.), and a trace amount of carotene (palm oil carotene manufactured by San-Ei Gen FFI Co., Ltd.) were added to each of the melted and mixed deodorized oils and fats a to o to prepare an oil phase. Next, salt was dissolved in water to prepare an aqueous phase. The obtained oil phase and water phase were mixed and pre-emulsified to obtain a pre-emulsified product. Tables 3 and 4 show the amount of each component added, except for the fragrance and carotene. The pre-emulsified product was rapidly cooled and plasticized using a perfector to obtain oil and fat compositions A to O for baked confectionery. The hardness at 5°C, 10°C, 15°C, and 20°C of the oil and fat compositions A to O for baked confectionery, and the specific volume after 0, 6, 12, 18, and 24 minutes after starting stirring at 285 rpm were measured. Results are shown in Tables 3 and 4. The unit of each component in Tables 3 and 4 is % by mass. Further, in Tables 3 and 4, when the hardness and specific volume of the fat and oil compositions D to L for baked confectioneries were not measured, they are indicated by "-".
１１）モノグリセリン脂肪酸エステル（理研ビタミン株式会社製エマルジーＨＲＯ、構成脂肪酸組成はパルミチン酸５．８質量％、ステアリン酸３．５質量％、オレイン酸６９．６質量％、リノール酸１６．５質量％、及びリノレン酸４．６質量％である。ＨＬＢ４．３）
１２）ショ糖脂肪酸エステル（三菱ケミカル株式会社製リョートーシュガーエステルＥＲ－２９０、構成脂肪酸：エルカ酸、ＨＬＢ２．０）
１３）ショ糖脂肪酸エステル（三菱ケミカル株式会社製リョートーシュガーエステルＰＯＳ－１３５、構成脂肪酸組成はオレイン酸約４０質量％、パルミチン酸約３０質量％、ステアリン酸約３０質量％である。ＨＬＢ１．０）
１４）ソルビタンモノオレート（理研ビタミン株式会社製ポエムＯ－８０Ｖ、ＨＬＢ４．９）
１５）ジグリセリンモノステアレート（理研ビタミン株式会社製ポエムＪ－２０８１Ｖ、ＨＬＢ：６．３）
１６）クエン酸モノグリセリド（理研ビタミン株式会社製ポエムＫ－３７Ｖ、ＨＬＢ：６．０） 11) Monoglycerin fatty acid ester (Emulgy HRO manufactured by Riken Vitamin Co., Ltd., the constituent fatty acid composition is 5.8% by mass of palmitic acid, 3.5% by mass of stearic acid, 69.6% by mass of oleic acid, 16.5% by mass of linoleic acid, and 4.6% by mass of linolenic acid. HLB 4.3)
12) Sucrose fatty acid ester (Mitsubishi Chemical Co., Ltd. Ryoto Sugar Ester ER-290, constituent fatty acid: erucic acid, HLB 2.0)
13) Sucrose fatty acid ester (Mitsubishi Chemical Co., Ltd. Ryoto Sugar Ester POS-135, the constituent fatty acid composition is about 40% by weight of oleic acid, about 30% by weight of palmitic acid, and about 30% by weight of stearic acid. HLB 1.0)
14) Sorbitan monooleate (Poem O-80V manufactured by Riken Vitamin Co., Ltd., HLB 4.9)
15) diglycerin monostearate (Poem J-2081V manufactured by Riken Vitamin Co., Ltd., HLB: 6.3)
16) Citric acid monoglyceride (Poem K-37V manufactured by Riken Vitamin Co., Ltd., HLB: 6.0)
１２）ショ糖脂肪酸エステル（三菱ケミカル株式会社製リョートーシュガーエステルＥＲ－２９０、構成脂肪酸：エルカ酸、ＨＬＢ２．０）
１３）ショ糖脂肪酸エステル（三菱ケミカル株式会社製リョートーシュガーエステルＰＯＳ－１３５、構成脂肪酸組成はオレイン酸約４０質量％、パルミチン酸約３０質量％、ステアリン酸約３０質量％である。ＨＬＢ１．０）
１４）ソルビタンモノオレート（理研ビタミン株式会社製ポエムＯ－８０Ｖ、ＨＬＢ４．９）
１５）ジグリセリンモノステアレート（理研ビタミン株式会社製ポエムＪ－２０８１Ｖ、ＨＬＢ：６．３）
１６）クエン酸モノグリセリド（理研ビタミン株式会社製ポエムＫ－３７Ｖ、ＨＬＢ：６．０） 11) Monoglycerin fatty acid ester (Emulgy HRO manufactured by Riken Vitamin Co., Ltd., the constituent fatty acid composition is 5.8% by mass of palmitic acid, 3.5% by mass of stearic acid, 69.6% by mass of oleic acid, 16.5% by mass of linoleic acid, and 4.6% by mass of linolenic acid. HLB 4.3)
12) Sucrose fatty acid ester (Mitsubishi Chemical Co., Ltd. Ryoto Sugar Ester ER-290, constituent fatty acid: erucic acid, HLB 2.0)
13) Sucrose fatty acid ester (Mitsubishi Chemical Co., Ltd. Ryoto Sugar Ester POS-135, the constituent fatty acid composition is about 40% by weight of oleic acid, about 30% by weight of palmitic acid, and about 30% by weight of stearic acid. HLB 1.0)
14) Sorbitan monooleate (Poem O-80V manufactured by Riken Vitamin Co., Ltd., HLB 4.9)
15) diglycerin monostearate (Poem J-2081V manufactured by Riken Vitamin Co., Ltd., HLB: 6.3)
16) Citric acid monoglyceride (Poem K-37V manufactured by Riken Vitamin Co., Ltd., HLB: 6.0)
＜ラングドシャの製造＞
ダンパーを閉め、ミキサー（ホバート・ジャパン株式会社製ミキサーＮ５０）を使用して、各焼菓子用油脂組成物４００ｇに上白糖３８０ｇ及び食塩１．６ｇを添加し、低速で３０秒間、中速で３分間攪拌し、スクレープダウンして更に中速で２分間攪拌した。得られたクリーミング物に卵白３２０ｇを４回に分けて加え、次に植物性クリーム８８ｇを中速で１分間攪拌中に５回に分けて投入し、スクレープダウンした後、更に低速で３０秒間攪拌した。その後、篩った粉類（薄力粉４００ｇ、アーモンドパウダー８０ｇ）を添加し、低速で３０秒間攪拌し、各ラングドシャの生地を得た。５名のパネラーが得られた各生地の状態を観察し、水分の抱き込み（吸水性）をパネラー全員の総意に基づき、下記基準に従って評価した。さらに得られた各生地を型に刷り込み、オーブン（株式会社東京コトブキインダストリー製キャメル）で焼成温度１６０℃（オーブン上部）／１６０℃（オーブン下部）で約１４分間焼成し、ラングドシャを製造した。５名のパネラーが製造されたラングドシャを喫食し、当該ラングドシャの食感を、パネラー全員の総意に基づき、下記基準に従って評価した。結果を表５及び６に示す。 <Manufacture of langue de chat>
The damper was closed, and using a mixer (Mixer N50 manufactured by Hobart Japan Co., Ltd.), 380 g of superfine sugar and 1.6 g of salt were added to 400 g of each oil and fat composition for baked confectionery, stirred at low speed for 30 seconds and at medium speed for 3 minutes, scraped down and further stirred at medium speed for 2 minutes. To the resulting creaming product, 320 g of egg white was added in 4 portions, then 88 g of vegetable cream was added in 5 portions while stirring at medium speed for 1 minute, scraped down, and then stirred at low speed for 30 seconds. Thereafter, sieved flours (400 g of soft flour, 80 g of almond powder) were added and stirred at a low speed for 30 seconds to obtain each langue de chat dough. A panel of five people observed the state of each fabric obtained, and evaluated the absorption of water (water absorbency) according to the following criteria based on the consensus of all the panelists. Furthermore, each obtained dough was imprinted into a mold and baked in an oven (Camel made by Tokyo Kotobuki Industry Co., Ltd.) at a baking temperature of 160 ° C. (oven top) / 160 ° C. (oven bottom) for about 14 minutes to produce a langue de chat. Five panelists ate the produced langue de chat, and evaluated the texture of the langue de chat based on the consensus of all the panelists according to the following criteria. Results are shown in Tables 5 and 6.
ダンパーを閉め、ミキサー（ホバート・ジャパン株式会社製ミキサーＮ５０）を使用して、各焼菓子用油脂組成物４００ｇに上白糖３８０ｇ及び食塩１．６ｇを添加し、低速で３０秒間、中速で３分間攪拌し、スクレープダウンして更に中速で２分間攪拌した。得られたクリーミング物に卵白３２０ｇを４回に分けて加え、次に植物性クリーム８８ｇを中速で１分間攪拌中に５回に分けて投入し、スクレープダウンした後、更に低速で３０秒間攪拌した。その後、篩った粉類（薄力粉４００ｇ、アーモンドパウダー８０ｇ）を添加し、低速で３０秒間攪拌し、各ラングドシャの生地を得た。５名のパネラーが得られた各生地の状態を観察し、水分の抱き込み（吸水性）をパネラー全員の総意に基づき、下記基準に従って評価した。さらに得られた各生地を型に刷り込み、オーブン（株式会社東京コトブキインダストリー製キャメル）で焼成温度１６０℃（オーブン上部）／１６０℃（オーブン下部）で約１４分間焼成し、ラングドシャを製造した。５名のパネラーが製造されたラングドシャを喫食し、当該ラングドシャの食感を、パネラー全員の総意に基づき、下記基準に従って評価した。結果を表５及び６に示す。 <Manufacture of langue de chat>
The damper was closed, and using a mixer (Mixer N50 manufactured by Hobart Japan Co., Ltd.), 380 g of superfine sugar and 1.6 g of salt were added to 400 g of each oil and fat composition for baked confectionery, stirred at low speed for 30 seconds and at medium speed for 3 minutes, scraped down and further stirred at medium speed for 2 minutes. To the resulting creaming product, 320 g of egg white was added in 4 portions, then 88 g of vegetable cream was added in 5 portions while stirring at medium speed for 1 minute, scraped down, and then stirred at low speed for 30 seconds. Thereafter, sieved flours (400 g of soft flour, 80 g of almond powder) were added and stirred at a low speed for 30 seconds to obtain each langue de chat dough. A panel of five people observed the state of each fabric obtained, and evaluated the absorption of water (water absorbency) according to the following criteria based on the consensus of all the panelists. Furthermore, each obtained dough was imprinted into a mold and baked in an oven (Camel made by Tokyo Kotobuki Industry Co., Ltd.) at a baking temperature of 160 ° C. (oven top) / 160 ° C. (oven bottom) for about 14 minutes to produce a langue de chat. Five panelists ate the produced langue de chat, and evaluated the texture of the langue de chat based on the consensus of all the panelists according to the following criteria. Results are shown in Tables 5 and 6.
－水分の抱き込み（吸水性）の評価基準－
５ 吸水性が非常に良い
４ 吸水性が良い
３ 吸水性がやや良い
２ 吸水性が悪い
１ 吸水性が非常に悪い -Evaluation Criteria for Moisture Entrapment (Water Absorption)-
5 Very good water absorption 4 Good water absorption 3 Slightly good water absorption 2 Poor water absorption 1 Very bad water absorption
５ 吸水性が非常に良い
４ 吸水性が良い
３ 吸水性がやや良い
２ 吸水性が悪い
１ 吸水性が非常に悪い -Evaluation Criteria for Moisture Entrapment (Water Absorption)-
5 Very good water absorption 4 Good water absorption 3 Slightly good water absorption 2 Poor water absorption 1 Very bad water absorption
－食感の評価基準－
５ 食感が非常に軽い
４ 食感が軽い
３ 食感がやや軽い
２ 食感がガリっとして固い
１ 食感が非常にガリっとして固い -Evaluation criteria for texture-
5 Very light texture 4 Light texture 3 Slightly light texture 2 Crunchy and hard texture 1 Very crunchy and hard texture
５ 食感が非常に軽い
４ 食感が軽い
３ 食感がやや軽い
２ 食感がガリっとして固い
１ 食感が非常にガリっとして固い -Evaluation criteria for texture-
5 Very light texture 4 Light texture 3 Slightly light texture 2 Crunchy and hard texture 1 Very crunchy and hard texture
ショ糖脂肪酸エステルを含まない焼菓子用油脂組成物Ｅ～Ｌ、ショ糖脂肪酸エステルの含有量／モノグリセリン脂肪酸エステルの含有量比が所定の範囲外の焼菓子用油脂組成物Ｎ、及び１０℃における固体脂含量が所定の範囲外の食用油脂を含む焼菓子用油脂組成物Ｏのそれぞれを使用して製造した比較例１～８、１０及び１１のラングドシャの水分の抱き込み（吸水性）及び食感の評価は低かった。ショ糖脂肪酸エステルの含有量／モノグリセリン脂肪酸エステルの含有量比が所定の範囲外の焼菓子用油脂組成物Ｍを使用して製造した比較例９のラングドシャの食感の評価も低かった。一方、実施例１～３のラングドシャの水分の抱き込み（吸水性）及び食感の評価は高かった。特に実施例２のラングドシャの食感は、部分水素添加油脂を含む焼菓子用油脂組成物を使用して製造した対照例のラングドシャの食感と同等であった。
Files and fat composition for baked goods that do not contain a sucky fatty acid ester, E -L, sucky fatty acid ester content / monoggrycerin fatty acid Eter, the content ratio of baked goods for baked goods outside the predetermined scope, and for eded sweets that include the predetermined fried fat content at 10 ° C. Comparative examples of comparison (water absorption) and texture of comparison cases 1 to 8, 10 and 11, which are manufactured using each of the oil and oil composition O, were low. The evaluation of the texture of the langue de chat of Comparative Example 9, which was produced using the fat composition M for baked confectionery in which the sucrose fatty acid ester content/monoglycerin fatty acid ester content ratio was outside the predetermined range, was also low. On the other hand, the langue de chat of Examples 1 to 3 were highly evaluated for water retention (water absorption) and texture. In particular, the texture of the langue de chat of Example 2 was equivalent to the texture of the langue de chat of the control example produced using the fat composition for baked confectionery containing the partially hydrogenated fat.
Claims (11)
- 食用油脂、モノグリセリン脂肪酸エステル、及びショ糖脂肪酸エステルを含有し、
前記食用油脂の含有量が７０質量％以上であり、
前記食用油脂の１０℃における固体脂含量が３５％以上４４％以下であり、
前記ショ糖脂肪酸エステルの含有量／前記モノグリセリン脂肪酸エステルの含有量比が０．４以上１．３以下である、焼菓子用油脂組成物。 Contains edible oil, monoglycerin fatty acid ester, and sucrose fatty acid ester,
The content of the edible oil is 70% by mass or more,
The edible oil has a solid fat content of 35% or more and 44% or less at 10 ° C.,
A fat and oil composition for baked confectionery, wherein the content ratio of the sucrose fatty acid ester/the content ratio of the monoglycerol fatty acid ester is 0.4 or more and 1.3 or less. - 前記食用油脂が牛脂を含む、請求項１に記載された焼菓子用油脂組成物。 The fat and oil composition for baked confectionery according to claim 1, wherein the edible fat and oil contain beef tallow.
- ２０℃、２８５ｒｐｍで２４分間攪拌された場合の比容積が３．４０ｍＬ／ｇ以上３．７０ｍＬ／ｇ以下である、請求項１に記載された焼菓子用油脂組成物。 The fat and oil composition for baked confectionery according to claim 1, which has a specific volume of 3.40 mL/g or more and 3.70 mL/g or less when stirred at 20°C and 285 rpm for 24 minutes.
- ２０℃での硬さが０．７５Ｎ以上０．８５Ｎ以下である、請求項１に記載された焼菓子用油脂組成物。 The fat and oil composition for baked confectionery according to claim 1, wherein the hardness at 20°C is 0.75N or more and 0.85N or less.
- 前記モノグリセリン脂肪酸エステル及び前記ショ糖脂肪酸エステルの合計の含有量が０．１質量％以上１．０質量％以下である、請求項１に記載された焼菓子用油脂組成物。 The fat and oil composition for baked confectionery according to claim 1, wherein the total content of the monoglycerin fatty acid ester and the sucrose fatty acid ester is 0.1% by mass or more and 1.0% by mass or less.
- クッキー用である、請求項１に記載された焼菓子用油脂組成物。 The fat and oil composition for baked confectionery according to claim 1, which is for cookies.
- 請求項１～６のいずれか１項に記載された焼菓子用油脂組成物を含む、焼菓子生地。 A baked confectionery dough containing the fat and oil composition for baked confectionery according to any one of claims 1 to 6.
- 請求項１～６のいずれか１項に記載された焼菓子用油脂組成物を含む、焼菓子。 A baked confectionery containing the fat and oil composition for baked confectionery according to any one of claims 1 to 6.
- 請求項１～６のいずれか１項に記載された焼菓子用油脂組成物からなる、焼菓子の食感の改良剤。 An agent for improving the texture of baked confectionery, comprising the fat and oil composition for baked confectionery according to any one of claims 1 to 6.
- 請求項１～６のいずれか１項に記載された焼菓子用油脂組成物を含む焼菓子生地を焼成する工程を含む、焼菓子の製造方法。 A method for producing baked confectionery, comprising the step of baking a baked confectionery dough containing the fat and oil composition for baked confectionery according to any one of claims 1 to 6.
- 請求項１～６のいずれか１項に記載された焼菓子用油脂組成物を原料として用いる工程を含む、焼菓子の食感を改良する方法。 A method for improving the texture of baked confectionery, comprising the step of using the fat and oil composition for baked confectionery according to any one of claims 1 to 6 as a raw material.
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| JP2019071852A (en) * | 2017-10-18 | 2019-05-16 | 株式会社カネカ | Water-in-oil-type oil and fat composition for filling |
| JP2019198319A (en) * | 2018-05-09 | 2019-11-21 | ミヨシ油脂株式会社 | Oil and fat composition for confectionery milling and confectionery using the same |
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| JP2019071852A (en) * | 2017-10-18 | 2019-05-16 | 株式会社カネカ | Water-in-oil-type oil and fat composition for filling |
| JP2019198319A (en) * | 2018-05-09 | 2019-11-21 | ミヨシ油脂株式会社 | Oil and fat composition for confectionery milling and confectionery using the same |
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