JP7048267B2 - Oil composition for baked confectionery - Google Patents

Description

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce a baked confectionery having good workability at the time of producing a baked confectionery dough, suppressing the whitening phenomenon of the surface, having a good appearance, and having a good texture. Regarding oil and fat compositions.

In complex confectionery manufactured by combining baked confectionery such as cookies, biscuits and butter cake with oil-based confectionery such as chocolate and cream, the surface of the baked confectionery becomes white during manufacturing, distribution and storage, and the appearance It is known that the phenomenon of spoiling the chocolate and the softening phenomenon / blooming phenomenon of the complexed chocolate are likely to occur.

It is presumed that the main cause of these phenomena is the migration of fats and oils between baked confectionery and oil-based confectionery, and more specifically, the liquid oil component from baked confectionery to oil-based confectionery (more specifically). Along with the transition of fats and oils that are liquid at room temperature), whitening of the surface of the baked confectionery occurs due to the coarsening of crystals of the solid fat in the baked confectionery, and softening of chocolate and the bloom phenomenon occur. It is estimated.

Based on such estimation, a method for improving the quality of complex confectionery, which focuses on suppressing the transfer of fats and oils between baked confectionery and oil-based confectionery, has been studied conventionally.
In Patent Document 1, the trans fatty acid content is 5% by weight or less, and 0.05 to 3% by weight of one or more emulsifiers B selected from specific emulsifiers is contained in 100 parts by weight of fats and oils A having a specific SFC. An oil / fat composition for kneading baked confectionery has been proposed.

Patent Document 2 proposes a complex confectionery that suppresses the occurrence of whitening phenomenon of baked confectionery and bloom phenomenon of oil-based confectionery by an approach from both fats and oils for baked confectionery and oil-based confectionery. Of these, the fats and oils used for baked goods contain a specific amount of triglyceride having a specific carbon number, and are disaturated monounsaturated triglyceride (S2U; S is a saturated fatty acid and U is an unsaturated fatty acid) and monosaturated di-unsaturated. It is characterized in that the sum of saturated triglycerides (SU2) and the ratio of SU2 to the sum of S2U and SU2 are each within a specific range.

Here, the method of Patent Document 1 suppresses migration by raising the solidification temperature of fats and oils by the action of an emulsifier, but there is a case where melting in the mouth becomes poor. Further, the method of Patent Document 2 is not versatile because it is necessary to adjust both the baked confectionery and the oil-based confectionery, and the oil and fat composition contained in the baked confectionery alone cannot sufficiently suppress the occurrence of migration.

By the way, Patent Documents 3 and 4 disclose oils and fats for suppressing migration containing S2U, in which at least one of the three fatty acid residues constituting triglyceride is a saturated fatty acid having 20 to 24 carbon atoms, as an active ingredient. Patent Document 3 uses an approach from the oil and fat content in baked confectionery, and Patent Document 4 uses an approach from the oil and fat content in oil-based confectionery to suppress the occurrence of migration.
However, neither method has a sufficient effect of suppressing migration, and the active ingredient is a high melting point component. Therefore, when such a component is used in a confectionery oil / fat composition, the baked confectionery is used. Workability such as oil and fat temperature control and creaming work during manufacturing was apt to be inferior. Further, when the fats and oils described in Patent Documents 3 and 4 are used, the melting in the mouth of baked confectionery and oil-based confectionery tends to deteriorate, and the texture as a complex confectionery tends to deteriorate.

Japanese Unexamined Patent Publication No. 2017-093310 International Publication No. 2014/034601 Japanese Unexamined Patent Publication No. 63-126457 Japanese Unexamined Patent Publication No. 7-26983

In view of the above circumstances, the present invention aims at the following points.
(A) To provide an oil / fat composition that melts in the mouth and obtains a baked confectionery with a good crispy texture (b) To provide an oil / fat composition having good manufacturing workability such as creaming property (c) Transfer to oil / fat To provide an oil / fat composition capable of suppressing the whitening phenomenon of baked confectionery and the like.

As a result of the study, the present inventors used an oil / fat composition containing a certain amount of BO2 (monobehenyl diole oil glycerol) in the triglyceride composition at the time of producing a baked confectionery, thereby producing a baked confectionery without impairing the texture. It was found that the transfer of fats and oils with oil-based confectionery can be suppressed.

The present invention is based on the above findings, and provides an oil / fat composition for baked confectionery that satisfies the following conditions (1) to (3).
(1) SFC is 25 to 45% at 10 ° C, 10 to 30% at 20 ° C, and 0 to 15% at 30 ° C.
(2) The content of BO2 in the triglyceride composition constituting the oil phase is 2 to 12% by mass (B is a behenic acid residue and O is an oleic acid residue).
(3) Lauric acid residue is 1 to 10% by mass in the fatty acid composition constituting the oil phase.
Further, the present invention provides a baked confectionery containing the above-mentioned oil and fat composition for baked confectionery, and a complex confectionery containing the baked confectionery.

According to the present invention, the following effects can be obtained.
(B) A baked confectionery that melts in the mouth and has a crispy texture can be obtained. (B) A baked confectionery can be produced with good manufacturing workability (creaming properties, etc.). Along with this, it is possible to suppress the whitening phenomenon of baked confectionery.

Hereinafter, the oil and fat composition for baked confectionery of the present invention will be described in detail based on a preferred embodiment.
The oil and fat composition for baked confectionery of the present invention satisfies the following conditions (1) to (3).
(1) SFC is 25 to 45% at 10 ° C, 10 to 30% at 20 ° C, and 0 to 15% at 30 ° C.
(2) The content of BO2 in the triglyceride composition constituting the oil phase is 2 to 12% by mass (B is behenic acid, O is oleic acid).
(3) Lauric acid residue is 1 to 10% by mass in the fatty acid composition constituting the oil phase.

<Condition (1)>
The oil / fat composition for baked confectionery of the present invention has an SFC (Solid Fat Content) of 25 to 45% at 10 ° C., 10 to 30% at 20 ° C., and 0 to 15% at 30 ° C.
When the SFC value is less than the lower limit of the range at each measurement temperature, the oil / fat composition for baked confectionery becomes excessively soft and the manufacturing workability of the baked confectionery is impaired. Further, when the SFC value exceeds the upper limit of the range at each measurement temperature, the manufacturing workability of the baked confectionery is lowered, and the texture of the baked confectionery becomes crunchy, hard and clogged. Melting in the mouth worsens. Further, when the SFC is within the above range, the oil / fat composition for baked confectionery is sufficiently firm and the creaming property is good.

From the viewpoint of obtaining a baked confectionery oil / fat composition having good manufacturing workability and capable of obtaining a baked confectionery having a favorable texture, in the present invention, the SFC of the baked confectionery oil / fat composition is 28 to 28 at 10 ° C. It is preferably 42%, 15 to 30% at 20 ° C, 3 to 15% at 30 ° C, 30 to 40% at 10 ° C, 15 to 25% at 20 ° C, and 5 to 15% at 30 ° C. Is more preferable.

In the present invention, the value of SFC is measured after measuring the SFC of the sample (oil or fat or fat composition) to be measured by the pulse NMR (direct method) described in cd16b-93 of the AOCS official method. Use the value converted to the amount of oil phase. That is, when a sample not containing an aqueous phase is measured, the measured value becomes SFC as it is, and when a sample containing an aqueous phase is measured, a value obtained by converting the measured value into an oil phase amount is defined as SFC. (Hereinafter, the same applies to the measurement of SFC.)
The above SFC is measured as follows. That is, the sample to be measured is held at 60 ° C. for 30 minutes to completely melt the fat and oil, and then held at 0 ° C. for 30 minutes to solidify. Further, it is held at 25 ° C. for 30 minutes, tempered, and then held at 0 ° C. for 30 minutes. After holding this at each measurement temperature of the SFC for 30 minutes in sequence, the SFC is measured.

<Condition (2)>
The oil and fat composition for baked confectionery of the present invention contains 2 to 12% by mass of BO2 (monobehenyl diole oil glycerol) in the triglyceride composition constituting the oil phase.

In BO2, triglyceride (in the form of so-called BOO) in which behenic acid is bound at the 1st position and oleic acid is bound at the 2nd and 3rd positions, and oleic acid is bound at the 1st and 3rd positions, and behenic acid is bound at the 2nd position. Where there are two types of triglycerides (in the form of so-called OBO), the content of BO2 in the present invention indicates the total content of both BOO and OBO in the triglyceride composition. In the present invention, both BOO and OBO are collectively referred to as BO2.

In the oil and fat composition for baked confectionery of the present invention, when the content of BO2 in the triglyceride composition constituting the oil phase is within the above range, the obtained baked confectionery is baked without impairing the melting in the mouth and the crispy texture. The mechanism by which the transfer of fats and oils between confectionery and oily confectionery is suppressed has not been clarified, but it is estimated as follows.
In general, it is known that SU2 mainly constitutes the liquid oil component of fats and oils, and BO2 has a relatively high melting point among SU2. Therefore, by containing a specific amount, liquid oil of baked confectionery during storage is used. It is presumed that "stickiness" can be generated in the components, and as a result, the transfer of oils and fats can be preferably suppressed. It is considered that the whitening of the baked confectionery is suppressed as the transfer of fats and oils is suppressed, and the bloom generation of the oil-based confectionery is also suppressed when used for the confectionery compounded with the oil-based confectionery.

When BO2 is 2% by mass or more in the triglyceride composition constituting the oil phase of the oil and fat composition for baked confectionery of the present invention, the transfer of oil and fat can be sufficiently suppressed, and the whitening phenomenon of the baked confectionery occurs. It can be suppressed. Further, when BO2 is 12% by mass or less, the manufacturing workability is good, and a baked confectionery having good melting in the mouth can be obtained.

Among SU2s containing behenic acid as a constituent fatty acid, those containing an unsaturated fatty acid other than oleic acid (for example, linoleic acid (L)) instead of oleic acid, which is a constituent fatty acid of BO2 (for example, BOL, Even with BLL), the occurrence of whitening phenomenon of baked confectionery can be suppressed, but when the BO2 content is within the above range, the effect of suppressing fat transfer (migration) can be obtained, and accordingly, the baked confectionery can be suppressed. The effect of suppressing the whitening phenomenon is particularly high.

From the viewpoint of obtaining a baked confectionery having a good texture while suppressing the occurrence of whitening phenomenon, the content of BO2 in the triglyceride composition constituting the oil phase of the oil and fat composition for baked confectionery of the present invention is 2 to 10% by mass. It is preferably 3 to 10% by mass, and more preferably 3 to 10% by mass.

Further, in the triglyceride composition constituting the oil phase of the oil and fat composition for baked confectionery of the present invention, B2O (dibehenylmonoole oil glycerol) is preferably less than 5% by mass, more preferably less than 3% by mass, still more preferably 2. When it is less than mass%, most preferably less than 1.5% by mass, the workability such as oil / fat temperature control and creaming work at the time of producing baked confectionery is improved, and a more preferable melting in the mouth and a crispy texture are obtained. You can get baked goods.

These triglyceride compositions can be analyzed, for example, by triglyceride molecular species analysis performed by reverse phase HPLC. This reverse phase HPLC can be carried out under any conditions in accordance with the "Standard Oil and Fat Analysis Test Method 2.4.6.2" established by the Japan Oil Chemists' Society. For example, measurement should be performed under the following conditions. Is possible.
-Detector: Differential refractometer-Column: Dococil column (DCS)
-Mobile phase: Acetone: Acetonitrile = 65:35 (volume ratio)
・ Flow velocity: 1 ml / min
-Column temperature: 40 ° C
・ Back pressure: 3.8 MPa

<Condition (3)>
In the oil and fat composition for baked confectionery of the present invention, the lauric acid residue is 1 to 10% by mass in the fatty acid composition constituting the oil phase. When the amount of lauric acid residue in the fatty acid composition constituting the oil phase of the oil-and-fat composition for baked confectionery of the present invention is within the above range, the creaming property of the oil-and-fat composition for baked confectionery during the production of baked confectionery is good. Therefore, it is possible to obtain baked confectionery with a good texture.

In the fatty acid composition constituting the oil phase of the oil and fat composition for baked confectionery of the present invention, the lauric acid residue is preferably 1 to 9% by mass, more preferably 1 to 8% by mass, and most preferably 1.5 to 7 by mass. It is mass%.

Regarding the amount of lauric acid residue in the constituent fatty acid composition of the oil phase, for example, "Standard oil and fat analysis test method established by the Japan Oil Chemicals Society 2.4.2.3-2013" and "Standard oil and fat analysis test established by the Japan Oil Chemicals Society". It can be measured by the capillary gas chromatograph method with reference to "Method 2.4.4.3-2013".

Further, in the present invention, the present invention is used for baked confectionery from the viewpoint of obtaining a crispy, chewy baked confectionery that has more preferable manufacturing workability and has good melting in the mouth while suppressing the transfer of fats and oils during storage. The oil / fat composition preferably satisfies the following condition (4) in addition to the above conditions (1), (2) and (3).
<Condition (4)>
(4) The content of LLL (trilaurin) in the triglyceride composition constituting the oil phase is 5% by mass or less (L is lauric acid).

In the present invention, as described in the above condition (3), in the fatty acid composition constituting the oil phase of the oil-and-fat composition for baked confectionery, in order to improve the manufacturing workability and obtain the baked confectionery having a preferable texture. , Lauric acid residue is contained in a specific range, but by setting the content of trilaurin to 5% by mass or less, the creaming property is further improved, and more preferable melting in the mouth and crispy chewing can be easily obtained. Therefore, it is preferable.
In other words, among the triglycerides constituting the oil phase of the oil and fat composition for baked confectionery of the present invention, the triglyceride containing a lauric acid residue is preferably a lauric acid residue among the three fatty acid residues constituting the triglyceride. When the number is two or less, more preferably one, the effect of the present invention, particularly the effect of improving the manufacturing workability, can be more easily obtained.

When trilaurin is contained in the triglyceride composition constituting the oil phase, the content of trilaurin is preferably 3% by mass or less, more preferably 1% by mass or less, and most preferably 0.5% by mass or less. The preferable lower limit is 0% by mass.

Next, the fats and oils that can be used in the present invention will be described.
Examples of the oil and fat that can be used in the oil phase of the oil and fat composition for baked confectionery of the present invention include soybean oil, rapeseed oil, hyelsin rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, saflower oil, and hyole. Various types of oil such as icsa flower oil, mustard oil, sunflower oil, hyoleic sunflower oil, palm oil, palm kernel oil, palm oil, monkey fat, mango fat, milk fat, beef fat, pork fat, cacao fat, fish oil, whale oil, etc. Examples thereof include vegetable fats and oils, animal fats and oils, and fats and oils obtained by subjecting these fats and oils to one or more physical or chemical treatments such as hydrogenation, separation, and ester exchange, and two kinds selected from these. Alternatively, a mixture of oils and fats higher than that can be used.

In the present invention, one or more of these fats and oils are used so as to satisfy the above conditions (1) to (3), preferably conditions (1) to (4). In particular, transesterification is performed from the viewpoint of containing a certain amount of BO2 in the triglyceride composition constituting the oil phase and from the viewpoint of obtaining fine oil and fat crystals that tend to have good creaming property by making the triglyceride composition complicated. It is preferable to use fats and oils, and more preferably to use random transesterified fats and oils.

The oil and fat constituting the oil phase of the oil and fat composition for baked confectionery of the present invention preferably contains a random transesterified oil and fat in an amount of preferably 70% by mass or more, more preferably 80% by mass or more, still more preferably 90% by mass or more, and most preferably. The oils and fats constituting the oil phase consist only of random transesterified oils and fats.

Here, the random transesterified fats and oils preferably used in the fats and oils composition for baked confectionery of the present invention will be described in detail. In the oil and fat composition for baked confectionery of the present invention, it is preferable that the transesterified oil and fat (A) and the transesterified oil and fat (B) shown below are contained in the oil phase.

Transesterified oil (A):
The constituent fatty acid composition contains 45 to 80% by mass of oleic acid residues and 5 to 25% by mass of fatty acid residues having 20 to 22 carbon atoms, and the mass ratio of the oleic acid content in the unsaturated fatty acids in the constituent fatty acids is Random transesterified fats and oils transesterified fats and oils (B): 0.80 or more:
The composition of the constituent fatty acids contains 5 to 45% by mass of oleic acid residues and 1 to 40% by mass of lauric acid residues, and the mass ratio of lauric acid to the content of saturated fatty acids in the constituent fatty acids is 0.05 to 0. 45, random ester exchange fats and oils

First, the transesterified fat (A) will be described.
The transesterified fat (A) contains oleic acid residues in the constituent fatty acid composition in an amount of preferably 45 to 80% by mass, more preferably 47 to 75% by mass, and most preferably 50 to 70% by mass.
Further, the transesterified fat (A) contains fatty acid residues having 20 to 22 carbon atoms in the constituent fatty acid composition, preferably 5 to 25% by mass, more preferably 5 to 20% by mass, and most preferably 10 to 20% by mass. %contains.
Further, in the transesterified fat (A), the mass ratio of the oleic acid content in the unsaturated fatty acid having the constituent fatty acid composition is preferably 0.80 or more, more preferably 0.85 or more, and 0. Most preferably, it is 87 or more.

The mass ratio of the oleic acid residue content, the fatty acid residue content of 20 to 22 carbon atoms, and the oleic acid residue content in the unsaturated fatty acid residue of the constituent fatty acid composition is within the above ranges, respectively. By using the above, the texture of the baked confectionery obtained by using the oil and fat composition for baked confectionery of the present invention becomes more preferable, and the baked confectionery obtained by using the oil and fat composition for baked confectionery of the present invention is used. In the compound confectionery that has been used, the transfer of fats and oils can be suppressed more effectively.

Further, it is preferable that the content of the fatty acid having 12 or less carbon atoms in the constituent fatty acid composition of the transesterified fat (A) is less than 2% by mass while satisfying the above range.

The transesterified fat (A) is a fat and oil mixture obtained by mixing a fat and oil containing a large amount of oleic acid residue in the constituent fatty acid and a fat and oil containing a large amount of fatty acid residue having 20 to 22 carbon atoms in the constituent fatty acid. Hereinafter, it may be simply referred to as an oil / fat compound (A)), which can be obtained by transesterification.

Examples of fats and oils containing a large amount of oleic acid residues include corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, olive oil, peanut oil, sunflower oil, saflower oil, high oleic sunflower oil, and high oleic canola oil. In addition to fats and oils that are liquid at room temperature, such as high oleic saflower oil, palm oil, palm kernel oil, palm oil, monkey fat, mango fat, milk fat, beef fat, pork fat, cacao fat, fish oil, whale oil, etc. Examples include various animal and vegetable oils and fats and processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange, and one or more of these should be used as needed. Can be done. When performing the separation treatment, it is preferable to select the separated soft tissue oil.

In the present invention, from the viewpoint of increasing the content of BO2, which is an active ingredient, to a specific range, the fat and oil to be blended in the fat and oil compound (A) contains 70% by mass or more of oleic acid residues in the constituent fatty acid composition. It is preferable to select a fat or oil, and it is more preferable to select a fat or oil containing 75% by mass or more of an oleic acid residue. Therefore, among the oils and fats listed above, high oleic sunflower oil, high oleic safflower oil, high oleic canola oil, and processed fats and oils thereof containing a large amount of oleic acid are preferably selected.

Examples of the fats and oils containing a large amount of fatty acid residues having 20 to 22 carbon atoms include hyelsin rapeseed oil, fish oil, monkey fat, mustard oil, and one or two selected from hydrogenation, fractionation and transesterification of these fats and oils. Examples thereof include processed oils and fats that have been treated with more than seeds.

The transesterified oil (A) can be obtained by randomly transesterifying the oil / fat compound (A). This ester exchange reaction may be carried out using, for example, a chemical catalyst such as sodium methoxydo, for example, Alcaligenes, Rhizopus, Aspergillus, Mucor, Penicillium. It can also be carried out by a method using an enzyme such as lipase derived from the genus (Penicillium) or the like, and all of them can be carried out according to a conventional method.

The transesterified oil (A) preferably has an iodine value of 55 or more, more preferably 57 or more, and even more preferably 59 or more.

The transesterified fat (A) has an SFC (solid fat content) of preferably 5 to 35%, more preferably 10 to 33%, still more preferably 20 to 30%, and preferably 20 ° C. at 10 ° C. It is 1 to 20%, more preferably 5 to 18%, still more preferably 9 to 15%, preferably 1 to 15% at 30 ° C., more preferably 3 to 12%, still more preferably 5 to 10%.

Further, the transesterified fat (A) preferably has a melting point (rising melting point) of 35 ° C. or higher, more preferably 37 ° C. or higher, still more preferably 40 ° C. or higher.
The above melting point can be measured according to the "Standard Oil and Fat Analysis Test Method Established by the Japan Oil Chemists' Society 2.2.4.2 (1996) 1996 Edition" (hereinafter, the same applies to the measurement of the melting point).

The oil / fat composition for baked confectionery of the present invention preferably contains the transesterified oil / fat (A) in an amount of 5 to 70% by mass, more preferably 10 to 65% by mass, and 15 to 65% by mass based on the oil phase. It is more preferably contained in an amount of 55% by mass.

Next, the transesterified fat (B) will be described.
The transesterified fat (B) contains oleic acid residues in the constituent fatty acid composition, preferably 5 to 45% by mass, more preferably 7 to 40% by mass, and most preferably 10 to 35% by mass.
Further, the transesterified fat (B) contains lauric acid residues in the constituent fatty acid composition in an amount of preferably 1 to 40% by mass, more preferably 3 to 38% by mass, and most preferably 5 to 36% by mass.
Further, in the transesterified fat (B), the mass ratio of lauric acid to the content of the saturated fatty acid in the constituent fatty acids is 0.05 to 0.45, preferably 0.07 to 0.45, which is more preferable. Is 0.09 to 0.45.

The transesterified fat (B) has a palmitic acid residue content of preferably 5 to 40% by mass, more preferably 10 to 35% by mass, and a stearic acid residue content of preferably 1 in the constituent fatty acid composition. It is -25% by mass, more preferably 5 to 20%. By satisfying these contents, when producing a baked confectionery using the oil and fat composition for baked confectionery of the present invention, an appropriate elasticity is obtained and sagging during creaming is suppressed, so that the chewy texture is crispy. It becomes easier to obtain baked confectionery having the above.

The transesterified fat (B) in which the ratio of the content of oleic acid residue in the constituent fatty acid composition, the content of lauric acid residue, and the content of lauric acid in the saturated fatty acid of the constituent fatty acid is within the above range is defined in the present invention. By containing it in the oil / fat composition for baked confectionery, the manufacturing workability such as creaming property when producing the oil / fat composition for baked confectionery of the present invention becomes more preferable, and the present invention also makes it more preferable. The melt-in-the-mouth of the baked confectionery obtained by using the oil-and-fat composition for baked confectionery and the crispy chewing are further improved.

Further, it is preferable that the content of the fatty acid residue having 20 or more carbon atoms in the constituent fatty acid composition of the transesterified fat (B) is less than 2% by mass while satisfying the above range.

The transesterified fat (B) is a fat or oil mixture containing one or more kinds of fats and oils so that the contents of oleic acid residues and lauric acid residues in the constituent fatty acid composition satisfy the above range (hereinafter,). , Also referred to as oil / fat compound (B)) can be obtained by transesterification. Preferably, the fat and oil formulation contains a fat and oil containing a large amount of lauric acid residue and a palm-based fat and oil.

Examples of the above-mentioned fats and oils containing a large amount of lauric acid residues include palm kernel oil, coconut oil, babassu oil, milk fat and the like, but in the present invention, the constituent fatty acid composition particularly referred to as lauric acid-based fats and oils. It is preferable to select and use an oil or fat having a lauric acid residue of more than 40% by mass. Specific examples thereof include coconut oil, palm kernel oil, and processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification, and one or two of these. The above can be used.

Examples of the palm-based oil and fat contained in the above-mentioned oil and fat mixture (B) include palm oil and processed oil and fat obtained by subjecting palm oil to one or more treatments selected from hydrogenation, fractionation and transesterification. From these, one kind or two or more kinds can be used as needed.
The oil / fat compound (B) has a preferable composition of the transesterified oil / fat (B) from the viewpoint of adjusting the constituent fatty acid composition, the SFC described later, and the like to a preferable range in addition to the lauric acid-based oil and the palm-based oil / fat. Other fats and oils can be contained within a range that does not deviate from the fatty acid composition. Other fats and oils include, for example, soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, beni flower oil, sunflower oil, palm oil, palm kernel oil, palm oil, monkey fat, mango fat, milk fat, etc. Examples thereof include various animal and vegetable fats and oils such as beef fat, pork fat, coconut fat, fish oil and whale oil, and processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange. One kind or two or more kinds can be used.

The transesterified oil (B) can be obtained by randomly transesterifying the oil / fat compound (B). The random transesterification reaction can be carried out in the same manner as in obtaining the transesterified fat (A).

The transesterified fat (B) has an SFC (solid fat content) of preferably 50 to 80%, more preferably 52 to 78%, still more preferably 54 to 75% at 10 ° C, and preferably 20 ° C. It is 25 to 60%, more preferably 28 to 57%, still more preferably 30 to 55%, preferably 10 to 30% at 30 ° C., more preferably 13 to 27%, still more preferably 15 to 25%. ..

Further, the transesterified fat (B) preferably has a melting point of 25 to 45 ° C., more preferably 30 to 40, from the viewpoint of achieving both workability during manufacturing of baked confectionery and texture of the obtained baked confectionery. ℃.

The oil / fat composition for baked confectionery of the present invention preferably contains the transesterified oil / fat (B) in an amount of 5 to 30% by mass, more preferably 8 to 25% by mass, based on the oil phase. It is more preferably contained in an amount of 25% by mass.

The oil / fat composition for baked confectionery of the present invention may also contain oils / fats other than the transesterified oils / fats (A) and the transesterified oils / fats (B) (hereinafter, also referred to as other oils / fats). When other fats and oils are contained, palm-based fats and oils are preferably used.

In the present invention, as other palm-based oils and fats, palm oil, palm-separated soft part oil, palm-separated hard part oil and palm super olein, random ester exchange fats and oils of palm-separated soft part oil, and random esters of palm-separated hard part oil. Random ester of exchanged fats and oils and palm super olein Random oils and fats containing 75% by mass or more of one or more of palm oil, palm separated soft part oil, palm separated hard part oil and palm super olein. It is preferable to use one or more of the ester-exchanged oils and fats. By using such palm-based fats and oils, the triglyceride composition can be complicated, the creaming property can be further improved, and the workability during the production of baked confectionery can be improved, so that the effect of the present invention can be further enhanced. be able to. When oils other than palm oil, palm separated soft tissue oil, palm fractionated hard tissue oil, and palm super olein are used as other oils and fats, oils and fats that do not substantially contain trans fatty acids are used for the reasons described in detail later. It is preferable to select.
When palm-based oils and fats are used as other oils and fats, the content thereof in the oil and fat composition for baked confectionery of the present invention is preferably 5 to 60% by mass, more preferably 5 to 50% by mass based on the oil phase.

In the oil and fat composition for baked confectionery of the present invention, the total of the transesterified oil and fat (A), the transesterified oil and fat (B) and the palm-based oil and fat preferably occupy 70 to 100% by mass of the oil phase, and 80 to 80 to It is more preferable to occupy 100% by mass, and even more preferably to occupy 90 to 100% by mass.

It is preferable that the oil and fat composition for baked confectionery of the present invention is substantially free of trans fatty acids. The term "substantially free of trans fatty acids" as used herein means that the content of trans fatty acids as fatty acid residues constituting triglyceride in the oil phase is preferably 5% by mass or less, more preferably 3% by mass or less, and most. It means that it is preferably 2% by mass or less. It is preferable that it contains substantially no trans fatty acid for the following reasons.
Hydrogenation is a typical method for raising the melting point of fats and oils, but hydrogenated fats and oils usually contain about 10 to 50% by mass of trans fatty acids, except for completely hydrogenated fats and oils. On the other hand, trans fatty acids are scarcely present in natural fats and oils, and are contained in less than 10% by mass in fats and oils derived from ruminants. In recent years, there has been a demand for oil and fat compositions that have not been chemically treated, particularly hydrogenated, that is, oil and fat compositions that are substantially free of trans fatty acids and have appropriate consistency.

In the present invention, the edible fats and oils including the above-mentioned transesterified fats and oils (A) and transesterified fats and oils (B), preferably palm-based fats and oils, are selected from natural fats and oils, and separation, complete hydrogenation and transesterification into natural fats and oils. By using one or a combination of two or more selected from the processed fats and oils that have been subjected to one or more treatments, it is possible to easily obtain a fat and oil composition for baked confectionery that is substantially free of trans fatty acids. can.

The oil and fat composition for baked confectionery of the present invention may contain other components. Other components include, for example, water, emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as citric acid, acetic acid, lactic acid and gluconic acid, sugars and sugar alcohols, stevia, aspartame and the like. Sweeteners, β-carotene, caramel, coloring agents such as red koji pigment, tocopherols, antioxidants such as tea extracts, plant proteins such as wheat protein and soybean protein, eggs and various processed egg products, flavoring agents, milk Food materials and foods such as products, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, nut pastes, spices, cacao mass, cocoa powder, grains, beans, vegetables, meats, seafood, etc. Additives can be mentioned.

Examples of the above emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartrate acid fatty acid ester, glycerin phenic acid fatty acid ester, glycerin diacetyl tartrate fatty acid ester, sorbitan fatty acid ester, and sho. Synthetic emulsifiers such as sugar fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl lactate calcium, stearoyl lactate sodium and polyoxyethylene sorbitan monoglyceride, for example, soybean lecithin. , Egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols, natural emulsifying components such as milk fat globules.

In the present invention, it is preferable to contain an emulsifier so as to satisfy the following condition (5) because the water holding property and creaming property at the time of manufacturing baked confectionery are further improved and the manufacturing workability is improved.
<Condition (5)>
(5) A monoglyceride having a saturated fatty acid residue having 16 or more carbon atoms and a monoglyceride having an unsaturated fatty acid residue having 16 or more carbon atoms are contained in the former: the latter in a mass ratio of 1: 2 to 8.

For monoglyceride having a saturated fatty acid residue having 16 or more carbon atoms (hereinafter, may be simply referred to as SFA-MG), the constituent fatty acid chain is preferably 16 to 22 carbon atoms, preferably 16 to 20 carbon atoms. Is more preferable. Further, for monoglyceride having an unsaturated fatty acid residue having 16 or more carbon atoms (hereinafter, may be simply referred to as USFA-MG), the constituent fatty acid chain is preferably 16 to 22 carbon atoms, and 16 to 20 carbon atoms. Is more preferable.

Further, the mass ratio of SFA-MG and USFA-MG (hereinafter, may be simply referred to as SFA-MG: USFA-MG) is preferably 1: 2 to 8 in the former: the latter, preferably 1: 2. It is more preferably .5 to 7, and most preferably 1: 3 to 7.

In the oil / fat composition for baked confectionery of the present invention, the content of the emulsifier is preferably 0.01 to 5% by mass, more preferably 0.05 to 4% by mass, from the viewpoint of obtaining a preferable texture. It is preferably 0.1 to 3% by mass, most preferably 0.1 to 3% by mass.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, arabic gum, alginic acid, starch, xanthan gum, purulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, and gelatin. , Starch, chemical starch and the like, and one or more selected from these can be used.

The oil / fat composition for baked confectionery of the present invention preferably has plasticity, and its form may be a margarine type containing an aqueous phase or a shortening type containing no aqueous phase. When the aqueous phase is contained, the water content is preferably 25% by mass or less, more preferably 20% by mass or less. When it is an emulsion, the emulsified form may be either a water-in-oil type or a double emulsified type.

Further, in the oil / fat composition for baked confectionery of the present invention, it is preferable to contain 75% by mass or more of an oil phase capable of satisfying the above conditions (1) to (3), and more preferably 85% by mass or more. It is preferably contained in an amount of 95% by mass or more, most preferably 95% by mass or more.

Next, a method for producing the oil / fat composition for baked confectionery of the present invention will be described.
The oil and fat composition for baked confectionery of the present invention dissolves an oil phase that can satisfy the above conditions (1) to (3), and then, if necessary, adds an aqueous phase to emulsify, cool, and crystallize. Manufactured by letting.

Specifically, first, one or two or more kinds of various oils and fats are selected, heated and dissolved, and mixed so that the above conditions (1) to (3), preferably (1) to (4) can be satisfied.・ Stir to prepare the oil phase. Other oil-soluble components can be contained in the oil phase if necessary. If necessary, an aqueous phase is prepared by adding other water-soluble components to water, and then the aqueous phase is added to the oil phase to emulsify.

Next, it is preferable to carry out a sterilization treatment. The sterilization method may be a batch type in a tank or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.
It is then cooled and optionally plasticized. In the present invention, the cooling conditions are preferably −0.5 ° C./min or higher, more preferably −5 ° C./min or higher. Examples of the equipment used for cooling include a closed type continuous tube cooler, for example, a margarine making machine such as a botator, a combinator, and a perfector, a plate type heat exchanger, and the like, and a combination of an open type diacooler and a compactor. And so on.
It should be noted that nitrogen, air and the like can be optionally aerated in any of the production steps when producing the oil and fat composition for baked confectionery of the present invention.

Next, the baked confectionery of the present invention will be described.
The baked confectionery of the present invention uses the above-mentioned fat and oil composition for baked confectionery of the present invention as a kneaded fat and oil or a folded fat and oil.
Examples of the baked confectionery include butter cakes such as pies, pastries, pound cakes, fruit cakes, madeleines, baumkuchens and castella, ice box cookies, wire-cut cookies, sabres, cookie such as Langdosha cookies, and biscuits.

The dough for these baked confectioneries can be produced by a known method such as a sugar batter method, a flower batter method, an all-in-mix method, etc., and is baked according to a conventional method.
The amount of the oil-and-fat composition for baked confectionery of the present invention used in producing the baked confectionery dough is determined by the type of baked confectionery selected, and is not particularly limited, but is approximately 5 to 40 in the baked confectionery dough. It is mass%.

Next, the complex confectionery of the present invention will be described.
The complex confectionery of the present invention is a combination of the baked confectionery of the present invention using the oil-and-fat composition for baked confectionery of the present invention and the oil-based confectionery such as nuts and chocolate, and the oil-and-fat composition for baked confectionery of the present invention. A complex confectionery that is a combination of baked confectionery and chocolate is preferable because the effect of the product can be remarkably obtained.

The above nuts include peanuts, almonds, cashew nuts, pistachios, hazelnuts, pecan nuts, onuts, macadamia nuts, brazil nuts, coconuts, pine, keshi, sunflowers and other seeds and nuts, their wholes, splits and slices. Examples thereof include processed products such as pastes and purees using them.

The above chocolate contains cacao components such as cacao mass and cocoa powder, and in addition to the cacao components, various powdered foods such as milk powder, fats and oils, sugars, emulsifiers, fragrances, pigments and the like are selected in an arbitrary ratio. It means the product obtained by mixing, rolling by a conventional method, and conching. Of course, those containing a gas phase or an aqueous phase can also be used.

Examples of the various powdered foods include defatted milk powder, whole milk powder, fruit powder, fruit juice powder, fresh cream powder, cheese powder, coffee powder, yogurt powder and the like. When various powdered foods are used, the blending amount thereof is preferably 0.5 to 60% by mass, more preferably 1 to 50% by mass in chocolate.

Examples of the above-mentioned fats and oils include cocoa butter, other animal and vegetable fats and oils, fractionated oils thereof, hydrogenated oils, transesterified fats and oils, etc., which can be used alone or in combination, preferably tempering type. Use the one. The blending amount of the fats and oils is preferably 20 to 80% by mass, more preferably 30 to 60% by mass in the chocolate.

The emulsifier is not particularly limited, and lecithin, polyglycerin condensed ricinoleic acid ester, citrus fatty acid ester and the like can be added for the purpose of suppressing an increase in viscosity, if necessary. The blending amount of the emulsifier is preferably 0.01 to 10% by mass, more preferably 0.1 to 5% by mass in chocolate.

As an example of the compounding method in the compound confectionery of the present invention, in the case of chocolate, the chocolate is combined with the baked confectionery for filling, sanding, topping, coating, enrober, etc., or the crushed baked confectionery is contained in the chocolate. There is a method of embedding in. In the case of nuts, it can be compounded in the same manner.

Hereinafter, the present invention will be described in more detail based on Examples.

(Production Example 1: Production of Random Transesterified Oil (1))
30 parts by mass of hyelsin rapeseed oil and 70 parts by mass of hyoleic sunflower oil (the amount of oleic acid residue in the constituent fatty acid composition is 86.3% by mass), which was hydrogenated until the iodine value became 3 or less. Was mixed in a state of being heated and dissolved to obtain an oil / fat mixture (1), and a random transesterification reaction was carried out with the oil / fat mixture (1) using sodium methoxydo as a catalyst according to a conventional method.
After that, according to a conventional method, bleaching (the amount of white clay is 3% by mass with respect to oil, the treatment temperature is 85 ° C.) and deodorization (250 ° C., 60 minutes, the amount of water vapor blown is 5% by mass with respect to oil) are refined at random. A transesterified oil (1) (hereinafter, may be simply referred to as IE-1) was obtained.

(Production Example 2: Production of Random Transesterified Oil (2))
100 parts by mass of palm fractionated soft oil having an iodine value of 55 is subjected to random transesterification reaction catalyzed by sodium methoxide, bleaching / deodorizing purification treatment, and random transesterification according to a conventional method, as in Production Example 1. Oils and fats (2) (hereinafter, may be simply referred to as IE-2) were obtained.

(Production Example 3: Production of Random Transesterified Oil (3))
Similar to Production Example 1, 100 parts by mass of palm superolein having an iodine value of 60 is subjected to a random transesterification reaction catalyzed by sodium methoxide and a purification treatment for bleaching and deodorization according to a conventional method, and then a random transesterification fat or oil is performed. (3) (hereinafter, may be simply referred to as IE-3) was obtained.

(Production Example 4: Production of Random Transesterified Oil (4))
80 parts by mass of palm-separated soft oil having an iodine value of 55 and 20 parts by mass of hyelcin rapeseed oil, which was made into an extremely hydrogenated oil by hydrogenating until the iodine value became 3 or less, were mixed in a heated and dissolved state. , The oil and fat compound (4) was obtained. The oil / fat mixture (4) is subjected to a random transesterification reaction catalyzed by sodium methoxide and a refining treatment for bleaching / deodorization according to a conventional method in the same manner as in Production Example 1, and the random transesterification oil / fat (4) ( Hereinafter, it may be simply referred to as IE-4).

(Production Example 5: Production of Random Transesterified Oil (5))
60 parts by mass of palm oil, 20 parts by mass of palm kernel oil (50.1% by mass of lauric acid residue in the constituent fatty acid composition) and 20 parts by mass of rapeseed oil are mixed in a state of being heated and dissolved to prepare an oil and fat mixture (fat and oil mixture). 5) was obtained. The oil / fat mixture (5) is subjected to a random transesterification reaction catalyzed by sodium methoxide and a refining treatment for bleaching / deodorization according to a conventional method in the same manner as in Production Example 1, and the random transesterification oil / fat (5) ( Hereinafter, it may be simply referred to as IE-5).

(Manufacturing Example 6: Production of transesterified oil (6))
Heat 25 parts by mass of palm oil and 75 parts by mass of coconut oil (50.3% by mass of lauric acid residue in the constituent fatty acid composition), which were made into extremely hydrogenated oil by hydrogenating until the iodine value became 3 or less. The oil and fat mixture (6) was obtained by mixing in a dissolved state. The oil / fat mixture (6) is subjected to a random transesterification reaction catalyzed by sodium methoxide and a refining treatment for bleaching / deodorization according to a conventional method in the same manner as in Production Example 1, and the random transesterification oil / fat (6) ( Hereinafter, it may be simply referred to as IE-6).

Table 1 shows the SFC of IE-1 to 6 obtained, the contents of BO2, B2O and LLL in the triglyceride composition, and the amount of lauric acid residue in the constituent fatty acid composition.
IE-1 corresponds to the transesterified fat (A), IE-2 to 4 correspond to palm-based fats and oils, and IE-5 and IE-6 correspond to the transesterified fats and oils (B).
IE-1 contains 60.4% by mass of oleic acid residues and 17.4% by mass of fatty acid residues having 20 to 22 carbon atoms in the constituent fatty acid composition, and oleic acid in the unsaturated fatty acids in the constituent fatty acids. The mass ratio of content was 0.93.
IE-5 contains 31.1% by mass of oleic acid residue and 7.3% by mass of lauric acid residue in the constituent fatty acid composition, and the mass ratio of lauric acid to the content of saturated fatty acid in the constituent fatty acid is 0. It was .12, and the palmitic acid content in the constituent fatty acid composition was 29.4% by mass, and the stearic acid content was 9.5% by mass.
IE-6 contains 4.5% by mass of oleic acid residue and 37.8% by mass of lauric acid residue in the constituent fatty acid composition, and the mass ratio of lauric acid to the content of saturated fatty acid in the constituent fatty acid is 0. It was .40, and the palmitic acid content in the constituent fatty acid composition was 17.4% by mass and the stearic acid content was 15.5% by mass.

(Example 1)
60 parts by mass of IE-1 and 40 parts by mass of IE-5 are mixed in a state of being heated and dissolved at 65 ° C., and further, 0.15 parts by mass of an antioxidant (tocopherol) and 0.1 parts by mass of lecithin are added. In addition, the mixture was stirred and the obtained oil phase was rapidly cooled and plasticized to obtain an oil / fat composition I for baked confectionery.

(Example 2)
50 parts by mass of IE-1, 30 parts by mass of IE-5, and 20 parts by mass of IE-6 are mixed in a state of being heated and dissolved at 65 ° C., and further 0.15 parts by mass of an antioxidant (tocopherol) is added. And 0.1 part by mass of lecithin was added and stirred, and the obtained oil phase was rapidly cooled and plasticized to obtain an oil / fat composition II for baked confectionery.

(Example 3)
40 parts by mass of IE-1, 40 parts by mass of IE-3, and 20 parts by mass of IE-5 are mixed in a state of being heated and dissolved at 65 ° C., and further 0.15 parts by mass of an antioxidant (tocopherol) is added. And 0.1 part by mass of lecithin was added and stirred, and the obtained oil phase was rapidly cooled and plasticized to obtain an oil / fat composition III for baked confectionery.

(Example 4)
40 parts by mass of IE-1, 20 parts by mass of IE-2, 20 parts by mass of IE-3 and 20 parts by mass of IE-5 are mixed in a state of being heated and dissolved at 65 ° C., and further an antioxidant is added. (Tocopherol) 0.15 part by mass and lecithin 0.1 part by mass were added and stirred, and the obtained oil phase was rapidly cooled and plasticized to obtain an oil / fat composition IV for baked confectionery.

(Example 5)
40 parts by mass of IE-1, 35 parts by mass of IE-3, 10 parts by mass of IE-4 and 15 parts by mass of IE-6 are mixed in a state of being heated and dissolved at 65 ° C., and further an antioxidant is added. (Tocopherol) 0.15 part by mass and lecithin 0.1 part by mass were added and stirred, and the obtained oil phase was rapidly cooled and plasticized to obtain an oil / fat composition V for baked confectionery.

(Example 6)
30 parts by mass of IE-1, 20 parts by mass of IE-2, 20 parts by mass of IE-3 and 30 parts by mass of IE-5 are mixed in a state of being heated and dissolved at 65 ° C., and further an antioxidant is added. (Tocopherol) 0.15 part by mass and lecithin 0.1 part by mass were added and stirred, and the obtained oil phase was rapidly cooled and plasticized to obtain an oil / fat composition VI for baked confectionery.

(Example 7)
60 parts by mass of IE-1, 10 parts by mass of IE-3, and 30 parts by mass of IE-5 are mixed in a state of being heated and dissolved at 65 ° C., and further 0.15 parts by mass of an antioxidant (tocopherol) is added. And 0.1 part by mass of lecithin was added and stirred, and the obtained oil phase was rapidly cooled and plasticized to obtain an oil / fat composition VII for baked confectionery.

(Example 8)
Instead of 0.1 parts by mass of lecithin, 0.1 parts by mass of SFA-MG (Emulgie MP, manufactured by Riken Vitamin Co., Ltd.) and 0.4 parts by mass of USFA-MG (Emulgy MO, manufactured by Riken Vitamin Co., Ltd.) (SFA-MG: An oil / fat composition VIII for baked confectionery was obtained in the same manner as in Example 4 except that USFA-MG = 1: 4) was added.

(Example 9)
Instead of 0.1 parts by mass of lecithin, 0.17 parts by mass of SFA-MG (Emulgie MP, manufactured by Riken Vitamin Co., Ltd.) and 0.34 parts by mass of USFA-MG (Emulgy MO, manufactured by Riken Vitamin Co., Ltd.) (SFA-MG: The oil and fat composition IX for baked confectionery was obtained in the same manner as in Example 4 except that USFA-MG = 1: 2) was added.

(Comparative Example 1)
40 parts by mass of IE-1, 45 parts by mass of IE-2, and 15 parts by mass of IE-4 are mixed in a state of being heated and dissolved at 65 ° C., and further 0.15 parts by mass of an antioxidant (tocopherol) is added. And 0.1 part by mass of lecithin was added and stirred, and the obtained oil phase was rapidly cooled and plasticized to obtain an oil / fat composition X for baked confectionery.

(Comparative Example 2)
95 parts by mass of IE-1 and 5 parts by mass of IE-5 are mixed in a state of being heated and dissolved at 65 ° C., and further, 0.15 part by mass of an antioxidant (tocopherol) and 0.1 part by mass of lecithin are added. In addition, the mixture was stirred and the obtained oil phase was rapidly cooled and plasticized to obtain an oil / fat composition XI for baked confectionery.

(Comparative Example 3)
20 parts by mass of IE-3, 50 parts by mass of IE-4 and 30 parts by mass of rapeseed oil are mixed in a state of being heated and dissolved at 65 ° C., and further, 0.15 part by mass of antioxidant (tocopherol) and 0 part of lecithin are mixed. .1 part by mass was added and stirred, and the obtained oil phase was rapidly cooled and plasticized to obtain an oil / fat composition XII for baked confectionery.

Table 2 shows the details of the obtained oil and fat compositions for baked confectionery I to XII.

<Manufacturing and evaluation of chocolate compound cookies>
Using the obtained oil and fat compositions for baked confectionery I to XII, chocolate composite cookies were produced by the following production methods, and various evaluations described later were performed.

(Manufacturing method of chocolate compound cookie)
Put 45 parts by mass of a baked confectionery oil / fat composition (any of the above baked confectionery oil / fat compositions I to XII) and 45 parts by mass of fine white sugar into a mixer bowl and set them in a tabletop mixer, and lightly. After mixing, it was creamed at high speed for 7 minutes. Then, while mixing at a low speed, 15 parts by mass of water was added over 30 seconds, and the mixture was further mixed for 1 minute. Further, a mixture of 100 parts by mass of wheat flour and 1 part by mass of baking powder that had been mixed and sieved in advance was added and mixed at a low speed for 1 minute to obtain a wire-cut cookie dough. The obtained cookie dough was wire-cut and molded into a round shape having a thickness of 7 mm and a diameter of 48 mm. The molded cookie dough is baked in an oven (manufactured by Fujisawa) at 190 ° C for 13 minutes, then cooled at 25 ° C for 40 minutes, and wire-cut cookies I to XII (English letters correspond to the oil and fat composition for baked confectionery used). Got

On the other hand, a mixture consisting of 44.6 parts by mass of sugar, 25 parts by mass of cocoa mass, 30 parts by mass of cocoa butter and 0.4 parts by mass of lecithin was melted, rolled and conched according to a conventional method to obtain a tempered chocolate. rice field.
Subsequently, the tempered chocolate is weighed in a cup in an amount three times the weight of the cookie, and the above wire-cut cookies I to XII are dipped in the cup so that the surface is exposed and compounded. Corresponds to the oil and fat composition for baked confectionery used).

Workability during manufacturing of cookie dough using the obtained oil and fat composition for baked confectionery (workability during creaming), storage stability of the cookie portion of the chocolate composite cookie (presence or absence of whitening phenomenon), and chocolate The storage stability of the portion (presence or absence of bloom phenomenon), the texture of the cookie portion of the chocolate composite cookie, and the transfer of fats and oils during storage of the chocolate composite cookie were evaluated according to the following evaluation criteria. The evaluation results are shown in Table 3.

(Workability when manufacturing cookie dough)
As the workability during the production of the cookie dough, the workability and stiffness during creaming of the oil and fat composition for baked confectionery and white sugar were evaluated on a four-point scale according to the following evaluation criteria.
-Evaluation criteria ◎: When creamed, it is very firm and does not sag.
◯: When creaming, the elasticity is good and almost no sagging occurs.
Δ: When creaming, the stiffness is weak and some sagging occurs.
×: When creaming, the stiffness is very weak and sagging occurs.

(Chocolate composite cookie storage stability)
The obtained chocolate composite cookie is stored at 25 ° C., and at each stage 14 days, 28 days, and 60 days after the start of storage, the storage stability of the cookie portion (presence or absence of whitening phenomenon) and the storage stability of the chocolate portion. The sex (presence or absence of bloom phenomenon) was evaluated on a 4-point scale according to the following evaluation criteria.
・ Evaluation criteria for storage stability of cookie part ◎: No whitening 〇: Slightly whitened on the surface △: Slightly whitened ×: Whitened ・ Evaluation criteria for storage stability of chocolate part ◎: No bloom ○: Slightly Matte △: Slightly blooming ×: Blooming

(Texture of the cookie part of the chocolate compound cookie)
The obtained chocolate composite cookie is stored at 25 ° C., and at the stage 14 days after the start of storage, the same evaluation score is given to the texture (disintegration in the mouth) of the cookie when the same product is eaten. A sensory evaluation was performed on a 4-point scale according to the following evaluation criteria by 10 panelists trained to perform the above. In the evaluation, a non-composited cookie stored under the same storage conditions as the chocolate complex cookie was used as a control product.
In Table 3, the total score of 10 panelists is shown as an evaluation score, the evaluation score is shown as ⊚ for 32 to 40 points, ◯ for 23 to 31 points, Δ for 14 to 22 points, and × for 13 points or less.
-Evaluation criteria 4 points: Very good melting and loosening in the mouth, and has a good crispy bite.
3 points: It melts in the mouth and loosens well, and has a slightly clogged texture, but has a crispy bite.
2 points: Melting in the mouth and looseness are a little bad, it has a clogged texture, and it has a hard bite. Or, it melted in the mouth and loosened well, but it was soft and had little crispy bite.
1 point: It has a bad mouthfeel and looseness, and has a firm bite and a crunchy texture. Or, although it melted in the mouth and loosened well, it was soft and did not feel a crispy bite.

(Transfer of fats and oils during storage of chocolate complex cookie)
Immediately after the production of the chocolate composite cookie, the oil content of the cookie portion of the obtained chocolate composite cookie was measured using SMART System5 (manufactured by CEM Japan). The chocolate composite cookie was stored at 25 ° C., and the oil content of the cookie portion of the chocolate composite cookie was measured 28 days and 60 days after the start of storage in the same manner as immediately after production. The oil content transfer rate was calculated from the oil content values immediately after production and after storage by the following formula.
[(AB) / A] x 100 (%)
(A: cookie oil immediately after production, B: cookie oil after storage)
In Table 3, the oil transfer rate of 30% or less is shown as −, more than 30% and 35% or less is shown as ±, more than 35% and 45% or less is shown as +, and more than 45% is shown as ++. The higher the oil transfer rate, the more the oil transfer from the cookie to the chocolate in the chocolate complex cookie.

Regarding the evaluation of fat transfer during storage of chocolate complex cookies, those with a negative or ± score were treated as acceptable. For other evaluations, those with a score of ◎ or ○ were treated as passing.

It was found that when the oil / fat composition for baked confectionery contains a certain amount or more of BO2 triglyceride, the transfer of oil / fat is suppressed, and the whitening phenomenon of the baked confectionery and the bloom phenomenon of the complexed chocolate are suppressed. rice field. On the other hand, from the results of Comparative Example 2, it was suggested that there is an appropriate range because the texture and manufacturing workability are deteriorated simply by increasing the BO2 content.
As for the texture, in Comparative Example 1, the texture was hard and clogged, and the texture was poorly melted in the mouth and loosened. On the contrary, in Comparative Example 2, although the mouth melted and loosened well, the chewing was soft and the texture was not crispy.
Further, regarding the manufacturing workability, it is particularly exemplified that the manufacturing workability is improved by containing a certain amount or more of a lauric acid residue in the constituent fatty acids of the oil phase of the oil and fat composition for baked confectionery of the present invention. It is suggested by comparing 5 with Comparative Example 1.
Further, it was confirmed that by containing SFA-MG and USFA-MG in a specific ratio, the reduction of the specific gravity at the time of creaming is accelerated, and the manufacturing workability is further improved.

Claims (5)

A confectionery oil / fat composition satisfying the following conditions (1) , (2) and (3) , wherein the content of B2O in the triglyceride composition constituting the oil phase is less than 2% by mass. (B is a behenic acid residue, O is an oleic acid residue).
(1) SFC is 25 to 45% at 10 ° C, 10 to 30% at 20 ° C, and 0 to 15% at 30 ° C.
(2) The content of BO2 in the triglyceride composition constituting the oil phase is 2 to 12 % by mass.
(3) Lauric acid residue is 1 to 10% by mass in the fatty acid composition constituting the oil phase. The oil / fat composition for baked confectionery according to claim 1, further satisfying the following condition (4).
(4) The content of LLL in the triglyceride composition constituting the oil phase is 5% by mass or less (L is a lauric acid residue). The oil / fat composition for baked confectionery according to claim 1 or 2, further satisfying the following condition (5).
(5) A monoglyceride having a saturated fatty acid residue having 16 or more carbon atoms and a monoglyceride having an unsaturated fatty acid residue having 16 or more carbon atoms are contained in a mass ratio of 1: 2 to 8 in the former: the latter. A baked confectionery containing the oil / fat composition for baked confectionery according to any one of claims 1 to 3. A complex confectionery containing the baked confectionery according to claim 4.