JP2010104325A - Oil and fat composition for baked confectionery, and baked confectionery using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil and fat composition for baked confectionery for suppressing migration of oil and fat component in oil and fat-containing baked confectionery, especially, confectionery combined with other oily food, and to provide baked confectionery using the oil and fat composition. <P>SOLUTION: This oil and fat composition for baked confectionery contains in the whole oil and fat, ≥50 wt.% of oil and fat obtained by random ester-interchanging an oil and fat compound containing 30-70 wt.% palm oil low melting point fraction. It is possible to suppress migration of oil and fat component by a simple method using the oil and fat composition for the baked confectionery. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a fat and oil composition for baked confectionery that suppresses migration of fat and oil components and a baked confectionery using the same in a confectionery containing fat and oil, particularly a combination confectionery with another oily food.

Traditionally, baked goods such as biscuits, cookies, and pretzels containing fats and oils such as margarine or shortening exist, but among these baked goods, oily foods such as chocolate and fat cream are coated or sanded. Such combination confectionery is a popular product on the market.
In these combination confectionery, the fats and oils contained in the oily food to be combined and the fats and oils contained in the baked confectionery dough often have different compositions and physical properties.

When foods containing fats and oils with different compositions are combined, for example, the shortening and margarine liquid oil components used in biscuits and cookies migrate to chocolate or fat cream (whitening of biscuits) It is known that phenomena such as chocolate softening and blooming occur.
Such a phenomenon is undesirable because it not only deteriorates the appearance but also significantly reduces the value of the food as a commodity.

Such a migration mechanism of fats and oils is considered to be a phenomenon that occurs between two adjacent fats and oils phases with different fats and oils composition, and liquid oil separated from one fats and oils phase absorbs or diffuses into the other fats and oils phase. ing.
Conventionally, as a method for preventing such migration of fats and oils, for example, in the migration of fats and oils, an attempt is made to prevent migration by suppressing solid-liquid separation in a fat and oil phase containing more liquid oil with an additive or the like. There is a way to do it. (For example, Non-Patent Document 1 and Patent Document 1)
However, the above-mentioned method is not a method taken for the direct cause of the investigated transition phenomenon by elucidating the mechanism and mechanism of the transition phenomenon itself.

Oil and fat blended with baked confectionery, characterized by containing 80 to 100% by mass of oil and fat obtained by transesterification of an oil and fat compound containing 70% by mass or more of palm fraction soft part oil having an iodine value of 52 to 70 Oil and fat compositions have been proposed. (For example, Patent Document 2)
However, although the problem of suppressing bloom and whitening that occurs with time after the formation is similar to what the present invention intends, the amount of palm fraction soft part oil is too large, and the texture of the fired product is poor. There is a problem that it becomes a crisp texture.

  Various oils and fats modified by transesterification have been devised. Containing 15 to 60% by weight of a saturated fatty acid having 18 to 20 carbon atoms and 2 to 20% by weight of a saturated fatty acid having 22 carbon atoms as a constituent fatty acid, the oxidation stability and thermal stability are good, and the oil and fat composition In addition, transesterified oil and fat compositions have been devised that can improve the mouth melting, flavor, texture, and physical properties of foods, and that can be made less oily. (Patent Document 3) However, for that purpose, the oil composition for margarine and the oil composition for shortening can be used for roll-in, for kneading, for sand, for filling, for topping, and for spread. However, the effect is merely evaluating the melting, flavor, crispness and oiliness of the mouth, preventing migration of fats and oils, which is the subject of the present application, whitening of biscuits, chocolate It does not mention anything that suppresses softening and blooming. Moreover, the composition also includes palmitic acid, which is a saturated acid having 16 carbon atoms, oleic acid, which is an unsaturated fatty acid having 18 carbon atoms, a palm oil low melting point fraction mainly composed of linoleic acid, and a saturated fatty acid having 18 to 20 carbon atoms. Cited references characterized by containing 15-60% by weight are essentially different.

Moreover, 3-50% of high melting point fats and oils whose saturated fatty acid of C20 or more is 5% or more are mixed as constituent fatty acids, and the saturated fatty acid content in the whole fats and oils is 35% or less, and is substantially free of trans fatty acids. Thus, an amount of unsaturated fatty acid can be arbitrarily adjusted, and an oil and fat composition having suitable plasticity and other physical properties has been devised. (Patent Document 4)
However, since this invention is also intended to express physical properties such as plasticity, which is one of the excellent characteristics of conventional trans acid-containing oil and fat compositions, without including a trans acid, migration is performed in the same manner as in Reference 3. Although the subject of the present application, such as prevention, is not mentioned, and the amount of unsaturated fatty acids can be arbitrarily adjusted, the saturated fatty acid content is 35% or less, which is also palmitic acid, oleic acid, linoleic acid, In particular, it is essentially different from the low melting point fraction of palm oil, which is mainly composed of unsaturated fatty acids oleic acid and linoleic acid.

In addition, as a triglyceride-constituting fatty acid, it contains 10 to 40% by weight of a saturated fatty acid having 20 or more C (meaning carbon number) and 40% by weight or more of a C16 to C24 unsaturated fatty acid, and the isomerization rate in the unsaturated fatty acid. When (trans acid amount / total unsaturated fatty acid amount) is 0.5 or more, fluidity is good, stable against temperature change, difficult to separate into solid and liquid, and good fluid shortening in bread making characteristics. It has been devised. (Patent Document 5)
However, an isomerization ratio of 0.5 or higher is not accepted by the market that is currently aimed at reducing trans acid.

  The total content of C16: 0 + C18: 0 + C20: 0 + C22: 0 + C18: 1 + C18: 2 is 90% by weight or more (provided that the number immediately after C indicates the number of carbons, and the number immediately after: indicates the number of unsaturated bonds. (1) slip melting point is 36 ° C. or less, solid fat content is 25% by weight or more at 20 ° C., (2) total content of saturated fatty acids is 40 to 75% by weight, (3) C20 : Total content of 0 + C22: 0 3-40 wt%, Total content of C16: 0 + C18: 0 is 25-60 wt% (4) Total fatty acid number C56-C60 is 9 wt% or more, (5) S2U type triglyceride A fat composition has been devised which is a non-laurin non-trans tempering type randomized triglyceride with a total content of ≧ 25% by weight. (Patent Document 6)

  Although the fat composition obtained by the present invention is expected to be used for a wide variety of purposes, it can be added to other chocolate-like foods as an anti-blooming agent to prevent bloom or have a water transfer barrier ability. There are descriptions and examples for preventing softening of the shell when added to the filling and used as the center of the chocolate shell, but there are no examples in the baked confectionery use, but there is no example, but there is no use for the baked confectionery. No mention is made of the subject of the present application, which is a combination with other oil-based foods when used in the above.

As a kneaded oil and fat composition for baked confectionery and a composite confectionery manufacturing method using the same, 2 to 20% of a saturated fatty acid (A) having 20 to 24 carbon atoms and a saturated fatty acid having 8 to 14 carbon atoms (B ) And 5 to 25% of triglyceride containing at least one saturated fatty acid (A) and saturated fatty acid (B) in one molecule of triglyceride. There has been devised a method for suppressing the phenomenon of complex confectionery combined with baked confectionery, chocolates, creams, etc. whitening during storage by using a kneaded confectionery fat composition. (Patent Document 7) However, if a saturated fatty acid having 8 to 14 carbon atoms is used, free fatty acid due to hydrolysis may generate a soapy odor (soapy and greatly impair the commercial value).
Japanese Unexamined Patent Publication No. Sho 63-126457 JP 2007-143433 A JP 2003-003195 A Japanese Patent Laid-Open No. 2001-139983 Japanese Patent Laid-Open No. 07-203847 Japanese translation of PCT publication No. 2005-507028 Japanese Patent Laid-Open No. 4-71441 Confectionaly Production, G. Talbot, et al, April, 256, (1990)

  An object of the present invention is to provide an oil and fat composition for baked confectionery and a baked confectionery using the same, which suppresses the migration of fat and oil components in fat and oil-containing baked confectionery, particularly in combination confectionery with other oily foods. There is a thing.

As a result of intensive studies, the present inventors have found that fats and oils obtained by random transesterification of fats and oils containing 30% to 70% by weight of the palm oil low melting point fraction are contained in the whole fats and oils for 50% by weight or more. It discovered that an oil-fat composition was used for baked confectionery, and came to complete this invention.
That is,
(1) is a fat and oil composition for baked confectionery containing 50% by weight or more of fat / oil A obtained by random transesterification of a fat / oil composition containing 30% by weight to 70% by weight of a palm oil low melting point fraction. (2) is the fat composition for baked confectionery according to (1), wherein the saturated acid content in the constituent fatty acid in the fat A is 40% by weight or more, and (3) is in the constituent fatty acid in the fat A. The fat and oil composition for baked confectionery according to (1), wherein the saturated acid content of carbon number 18 to 20 is less than 15% by weight, and (4) includes carbon number 20 and carbon number in the constituent fatty acid in fat A. 22 is an oil / fat composition for baked confectionery according to (1) having a saturated fatty acid content of less than 15% by weight, and (5) is used for baked confectionery according to (1), wherein the melting point of oil / fat A is 37 ° C. or higher. It is an oil and fat composition, and (6) includes (1) to (5 It is a baked confectionery formed by using 2 to 40% by weight of the oil and fat composition for baked confectionery according to any one of the above, and (7) is a combination of the baked confectionery described in (6) and a chocolate-like food. It is a composite confectionery.

  According to the present invention, it has become possible to obtain an oil / fat composition for baked confectionery and a baked confectionery using the same, which suppresses migration of oil / fat components in a confectionery containing fats and oils, particularly a combination confectionery with other oily foods.

  The baked confectionery referred to in the present invention refers to foods obtained by baking raw materials such as starchy raw material powders and fat and oil compositions for baked confectionery, and as starchy raw material powders, wheat flour can be representatively exemplified. Examples include various starches such as starch, tapioca starch, potato starch and corn starch, and various flours such as barley flour, oat flour, corn flour, pigeon flour, rye flour and crow flour. Examples of raw materials other than the oil and fat composition for baked confectionery and the starchy raw material powder include sugars, moisture, eggs and milk, but are not particularly limited. The raw material used for the conventional baked confectionery can be used suitably.

  In addition, the blending method of the fat and oil composition for baked confectionery is a layered combination with raw materials other than the fat and oil composition for baked confectionery, as an example, a pie confectionery and an oil and fat composition for baked confectionery in the dough For example, examples include biscuits, cookies, pretzel and the like. Although there is no limitation to the blending method, the latter kneaded one has a greater effect of preventing migration.

The oil / fat composition for baked confectionery itself may be an oil / fat such as shortening alone, or may be margarine containing an aqueous phase, but is not particularly limited, and can be appropriately used according to use.
In addition, a conventional method can be appropriately used for processing into a shape such as shortening or margarine.

  Fats and oils for baked confectionery are oils and fats obtained by random transesterification of oils and fats containing 30% to 70% by weight of the palm oil low melting point fraction (hereinafter referred to as oils and fats A) It is necessary to contain 50% by weight or more.

  Random transesterification can be performed by a known method. Specific examples include a method using a metal catalyst such as sodium methylate and a method using an enzyme lipase having no positional characteristics. This exchanges fatty acid groups between triglycerides, which are the main components of fats and oils.

  Fat A is preferably made from a fat and oil blend containing a palm oil low melting point fraction of 30% to 70% by weight, desirably 40% to 70% by weight, more preferably 50% to 70% by weight. When the palm oil low melting point fraction is 30% by weight or less, the texture of the baked product becomes hard and brittle and easily breaks when combined. When the palm oil content is 70% by weight or more, the melting of the baked product becomes poor. It is inappropriate because it gives a texture. The palm oil low melting point fraction refers to a liquid side fraction obtained by fractionating palm oil, and depending on the fractionation accuracy, a fraction having an iodine value of 55 or more is preferable. If it is less than 55, a low temperature flame is generated and the appearance is deteriorated.

  The saturated acid content in the fatty acid constituting the fat / oil A is preferably 40% by weight or more, desirably 45% by weight or more, and more desirably 50% by weight or more. If it is less than 40% by weight, it is not suitable because oil and fat transfer easily occurs and bloom occurs.

  The saturated acid content of 18 to 20 carbon atoms in the fatty acid constituting the fat A is preferably less than 15%, desirably less than 12% by weight, and more desirably less than 10% by weight. When the amount is 15% by weight or more, the melted product is poorly melted and the texture becomes heavy.

  In addition to the low melting point fraction of palm oil, it is desirable to use fats and oils having a saturated fatty acid content of carbon number 20 and carbon number 22 in the constituent fatty acids of less than 15% by weight. On the other hand, it is preferably 10% by weight or less, desirably 8% by weight or less. If it exceeds 15% by weight, the mouthfeel of the fired product becomes hard and the meltability in the mouth also deteriorates.

  The melting point of the fat A is 37 ° C. or higher, desirably 39 ° C. or higher. When it is less than 37 ° C., handling is poor and workability is poor. Moreover, fats and oils transfer easily occurs and graining is likely to occur. The melting point is measured according to the method of AOCS Cc3-25.

  The content of the total fatty acid 56-60 of the fatty acid A is desirably less than 9% by weight. When the content is 9% by weight or more, the mouthfeel of the fired product becomes hard and the melting of the mouth also deteriorates. Furthermore, the fired product becomes hard and brittle and may be damaged during the combination work.

  Moreover, in the fat and oil composition for baked confectionery, it is necessary to contain fat and oil A, and in the total fat and oil contained in the baked confectionery fat and oil composition, 50 wt% or more, desirably 70 wt% or more, and more desirably 90 wt%. % Or more is preferable. If the fat A is less than 50% by weight, the crystallinity is poor and bloom is generated, which is inappropriate.

  In particular, regarding the blending amount of the baked confectionery fat composition with respect to the baked confectionery, it may be appropriately blended according to the blending amount conventionally used for the intended baked confectionery, but the confectionery fat composition of the present invention is a baked confectionery. It is preferable to use 2 to 40% by weight. When the amount is less than 2% by weight, the effect of the present invention is difficult to be realized. When the amount exceeds 40% by weight, the amount of fats and oils retained as baked confectionery is large.

The fat and oil composition for baked confectionery obtained in this way, and the fat and oil-containing baked confectionery using the same, are more effective in suppressing the migration of fat and oil components in other oily foods, especially in combination confectionery with chocolate-like foods. It can be demonstrated effectively.
Since the migration of fats and oils in the combination confectionery occurs between two types of adjacent fats and oils having different fat compositions, it is particularly preferably used in the combination confectionery as described above.
The oily food referred to in the present invention is not particularly limited as long as the oil and fat is a food that forms a continuous phase. For example, chocolate, chocolate-like food, and glaze (sugar is dispersed in the oil and fat. And used for the purpose of topping etc.). Chocolate includes "chocolate dough" and "quasi-chocolate dough" according to "Fair Competition Rules for the Display of Chocolate" (March 29, 1971, Fair Trade Commission Notification No. 16), It is made of cocoa mass, cocoa butter, cocoa powder and sugars prepared from cocoa beans, and other edible oils and fats, dairy products, fragrances, etc. are added as necessary, and it goes through the chocolate manufacturing process, so-called white without using cocoa mass It also includes chocolate dough.
Furthermore, the chocolate-like food refers to a food including so-called no tempering type chocolate that does not require a tempering operation during production in addition to chocolate.

  Examples of the present invention will be described below to explain the present invention in more detail. However, the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.

<Example 1 to Example 5>
-Preparation of study fats and oils The fats and oils blended as shown in Table 1 were subjected to random transesterification with a sodium methylate catalyst to obtain respective study fats and oils.

-Manufacture of shortening Using each of the fats and oils of Examples 1 to 5, quenching was performed to manufacture a shortening.
<Production of chocolate and cookie combination food>
A die-cut cookie dough was prepared with the formulation shown in Table 3. Separately, the cookie dough was coated on the entire surface with a tempering chocolate prepared according to the formulation in Table 4. After cooling and solidifying at 10 ° C. for 15 minutes, the mixture was allowed to stand at 20 ° C. for 7 days to obtain chocolate cookies.
(Tempering treatment: The chocolate product temperature was cooled from 45 ° C. to 28 ° C. and reheated to 31 ° C. again.)
<Blood resistance test of chocolate and cookie combination food>
About the chocolate cookie obtained in this way, the presence or absence of the occurrence of bloom in the chocolate portion and the surface properties of the cookie portion were evaluated by a temperature cycle test. The temperature cycle test here refers to holding a chocolate chip cookie at 17 ° C. for 10 hours, then increasing the temperature to 32.5 ° C. over 2 hours, holding at 32.5 ° C. for 10 hours, and further over 2 hours. The test which made the temperature change to 17 degreeC a temperature change as 1 cycle was repeatedly performed, and the state change of the combined food was evaluated for each cycle, and the food texture was evaluated.
The results are shown in Table 1.

<Comparative Examples 1 to 5>
The fats and oils shown in Table 2 were subjected to random transesterification with a sodium methylate catalyst to obtain respective examined fats and oils.
For the production of shortening and the method for producing the chocolate and cookie combination food, chocolate cookie was obtained in the same process as in Example 1, and the state change of the combination food was observed in the same manner as in Example to evaluate the texture.
The results are shown in Table 2.

※ 単位は、サイクルテスト以外は重量％
※ 温度サイクルテスト評価 -：良好 +：ブルーム発生、不良 ++：激しくブルーム発生、不良（２０サイクルまで-を維持できたら市場価値あり） <Table 1>

* Unit is% by weight except for cycle test
* Temperature cycle test evaluation-: Good +: Bloom occurrence, failure ++: Vigorous bloom occurrence, failure (up to 20 cycles-there is market value if it can be maintained)

※ 単位は、サイクルテスト以外は重量％
※ 温度サイクルテスト評価 -：良好 +：ブルーム発生、不良 ++：激しくブルーム発生、不良（２０サイクルまで-を維持できたら市場価値あり） <Table 2>

* Unit is% by weight except for cycle test
* Temperature cycle test evaluation-: Good +: Bloom occurrence, failure ++: Vigorous bloom occurrence, failure (up to 20 cycles-there is market value if it can be maintained)

＜表４＞

<Table 3>

<Table 4>

  From each evaluation, in the chocolate cookies of Examples 1 to 5, migration of fats and oils was suppressed, the surface properties of the cookies were good, and neither softening nor blooming of chocolate occurred. On the other hand, migration occurred in the chocolate cookies of Comparative Examples 1 to 5, and the phenomenon of white change, chocolate softening, and blooming due to a decrease in the oil content in the cookies occurred. Regarding the texture, Examples 1 to 5 were well melted in the mouth, but Comparative Example 1 was sticky because it contained a low melting point fraction of palm oil in the shortening kneaded into the cookie dough. Comparative Example 2 No. 3 became crunchy. In Comparative Examples 4 and 5, it was confirmed that the bite mouth was heavy and hard because it had a low palm oil low-melting-point fraction, and it was difficult to eat.

<Example 6 to Example 7 and Comparative Example 6>
The oils and fats used in conventional shortenings and the oils and oils hardened in fish oil (melting point 36.0 ° C) mixed in the ratios shown in Table 5 are used as the oils and oils to be examined in each example. The shortening was manufactured by the same method as 2, and the chocolate and cookie combination food was obtained. Moreover, evaluation by a temperature cycle test was performed in the same manner as in Example 2.
For reference, Example 2 is shown and the results are shown in Table 5.

<Example 8>
Examination of Example 2 The fats and oils often used for conventional shortening were mixed with pork fat (Fuji Oil Co., Ltd. “Lard 700” melting point 36.1 ° C.) in the ratios shown in Table 5 for each example. After that, shortening was produced in the same manner as in Example 2 to obtain a chocolate and cookie combination food. Moreover, evaluation by a temperature cycle test was performed in the same manner as in Example 2.

※ 単位は、サイクルテスト以外は重量％
※ 温度サイクルテスト評価 -：良好 +：ブルーム発生、不良 ++：激しくブルーム発生、不良（２０サイクルまで-を維持できたら市場価値あり） <Table 5>

* Unit is% by weight except for cycle test
* Temperature cycle test evaluation-: Good +: Bloom occurrence, failure ++: Vigorous bloom occurrence, failure (up to 20 cycles-there is market value if it can be maintained)

  From each evaluation, the chocolate cookies of Example 6 to Example 7 and Comparative Example 6 have the effect of suppressing the migration of fats and oils and the surface properties of cookies as the content of the random transesterified fats and oils in the shortened total fats and oils in the study fats and oils decreases. The effect of suppressing white change was declining, and chocolate softening and blooming tended to occur. The level that actually has market value is up to Example 7, and Comparative Example 6 has poor marketability. This confirmed that the content of random transesterified oil / fat / total oil / fat is required to be 50% by weight or more.

Also in Example 8, the evaluation was the same as that in Example 7 in which the content of random transesterified oil / fat content / total oil content was the same.
<Example 9 to Example 12>
The fats and oils shown in Table 6 were subjected to random transesterification with a sodium methylate catalyst to obtain respective examined fats and oils.
For the production of shortening and the method for preparing the chocolate and cookie combination food, chocolate cookie was obtained in the same process as in Example 1 and evaluated by a temperature cycle test in the same manner as in Example.
The results are shown in Table 6.

<Table 6>

  From each evaluation, although the chocolate cookies of Examples 9 to 12 are inferior to Example 1, migration of fats and oils is suppressed, the surface properties of the cookies are good, and chocolate softening and bloom are generated up to 20 cycles. I did not.

According to the present invention, an oil and fat composition for baked confectionery and a baked confectionery using the same, which suppresses the migration of fat and oil components in a simple method, especially in combination confectionery with other oily foods Can be provided.

Claims (7)

An oil / fat composition for baked confectionery containing 50% by weight or more of fat / oil A obtained by random transesterification of a fat / oil composition containing 30% to 70% by weight of a palm oil low melting point fraction. The fat and oil composition for baked confectionery according to claim 1, wherein the fatty acid A has a saturated acid content in the constituent fatty acid of 40% by weight or more. The fat and oil composition for baked confectionery according to claim 1, wherein the saturated fatty acid content having 18 to 20 carbon atoms in the constituent fatty acid in the fat A is less than 15% by weight. The fat and oil composition for baked confectionery according to claim 1, wherein the saturated fatty acid content of carbon number 20 and carbon number 22 in the constituent fatty acid in the fat A is less than 15% by weight. The fat and oil composition for baked confectionery according to claim 1, wherein the melting point of the fat and oil A is 37 ° C or higher. Baked confectionery which uses 2 to 40weight% of the oil-fat composition for baked confectionery of any one of Claims 1 thru | or 5. The composite confectionery which combined the baked confectionery of Claim 6, and chocolate-like food.