JP6036028B2 - Oil composition for kneading baked confectionery - Google Patents

Description

The present invention relates to an oil and fat composition for kneading baked confectionery.

In a composite confectionery in which baked confectionery and an oily food such as chocolate are combined, whitening (bloom) like wiping the powder on the baked confectionery surface may occur. Therefore, there are several applications related to preventing this phenomenon.
Patent Document 1 is an application whose name is “Oil and fat composition for composite confectionery and method for producing composite confectionery”, and claim 1 includes “lipophilic polyglycerin fatty acid ester and / or lipophilic shochu”. Among the fatty acids containing sugar fatty acid esters and constituting these polyglycerin fatty acid esters and sucrose fatty acid esters, two or more are saturated fatty acids having 18 or more carbon atoms, and the SFC value of fats and oils is 20 or more at 20 ° C., The fat composition for composite confectionery is 7 or more at 30 ° C. and 5 or less at 40 ° C. ”.

  Patent Document 2 is an application in which the name of the invention is “oil composition”, and claim 1 includes “fat (A) and palm obtained by random transesterification of a mixed oil composed of milk fat and high erucic acid rapeseed oil. It is described as “an oil and fat composition mainly containing an oil and fat (B) obtained by random transesterification of oil, and a C6 or lower saturated fatty acid in the entire fatty acid composition is 0.05 to 3.0% by weight”.

  Patent Document 3 is an application in which the name of the invention is an “oil-and-fat composition for kneading confectionery with an oil-based material”, and claim 1 includes “70% by weight or more of palm fraction soft part oil having an iodine value of 52 to 70”. An oil and fat composition for baked confectionery kneading is characterized by containing 80 to 100% by weight of the oil and fat obtained by transesterification of the oil and fat composition to be contained. "

  Patent Document 4 is an application whose title is “Method for suppressing and mitigating bloom, whitening and pasting phenomenon of fat and oily material in bakery foods containing fat and oily material”. The oil and fat SFC is 5 to 35% at 10 ° C, 3 to 20% at 20 ° C, and 0 to 5% at 40 ° C. Oil and fat composition ".

  Patent Document 5 is an application in which the name of the invention is “an oil-and-fat composition for baked confectionery blended with an oil-based material”, and in claim 1, “trans-type unsaturated fatty acid is contained in a constituent fatty acid in an amount of 5 to 100 mol%. The oil-and-fat composition for baked confectionery kneading is characterized by containing 0.3 to 5% by weight of the glycerin fatty acid ester contained in the oil phase.

Japanese Patent Laid-Open No. 06-311845 JP 2008-178370 A JP 2007-143433 A JP 2004-16096 A JP 2010-75137 A

The present invention relates to an oil and fat composition for kneading baked confectionery and the use thereof, and whitening (bloom) occurs in which powder is applied to the surface of a baked confectionery such as a combination of baked confectionery and chocolate. It aims at providing the composite confectionery by which whitening was suppressed by using the oil-fat composition which has the effect which suppresses, and the said oil-fat composition.

The inventor has examined the contents described in the prior art documents in detail.
The inventions described in Patent Documents 1 to 3 specify the compositions of the emulsifiers and fats and oils to be used, respectively, and have low versatility. In the invention described in Patent Document 4, it was considered that only the SFC provisions were substantially the constituent elements of the invention, and the versatility thereof seemed to be high. However, when actually tested, the SFC provisions were sufficient. The effect could not be confirmed.
The invention described in Patent Document 5 is required to contain a certain amount of trans fatty acid, but there are cases where it is difficult to implement in the current trend of avoiding trans fatty acid. I was concerned.

This inventor examined the oil-fat composition for kneading baked confectionery of composite confectionery which can suppress the whitening phenomenon in the composite confectionery which combined baked confectionery and chocolates. As a result, an oil / fat composition for kneading confectionery in a composite confectionery with an oil / fat composition having a specific tri-saturated fatty acid triglyceride content (SSS) in the oil phase of a certain amount or less and a diglyceride content (DG) in a certain range. As a result, it was found that the whitening phenomenon in the composite confectionery can be strongly suppressed, and the present invention has been completed.
That is, the present invention provides the following. Oil composition for kneading baked confectionery, containing 3 to 8% by weight of trisaturated fatty acid triglyceride (SSS: S is palmitic acid or stearic acid) and 8 to 14% by weight of diglyceride (DG) in the oil phase,
2nd. The oil and fat composition for kneading baked confectionery according to claim 1, wherein the oil phase has an SSS / DG weight ratio of 0.25 to 0.65.
3rd. Transesterified oil (1) having an ascending melting point of 20 ° C or higher and containing 0.1 to 1.5% by weight of SSS and 10 to 22% by weight of DG is contained in an oil phase of 2 to 60% by weight. In addition, the oil phase contains 10 to 50% by weight of a transesterified oil (2) of a blend oil of 40 to 70% lauric oil and fat, 20 to 50% palm oil and fat, and 5 to 15% rapeseed or soybean hardened oil. Oil composition for kneading baked confectionery according to any one of the first to second,
4th. The baked confectionery paste according to the third aspect, wherein the content of palmitic acid in the fatty acid constituting the transesterified oil (2) according to the third aspect is 10 to 45% by weight and the content of stearic acid is 5 to 10% by weight Oil and fat composition for filling,
5th. A composite confectionery using the oil and fat composition according to any one of the first to fourth for kneading baked confectionery,
Sixth. A method for suppressing whitening of a composite confectionery, wherein the fat composition according to any one of the first to fourth is used for kneading baked confectionery,
It is about.

  By preparing a baked confectionery using the oil composition for kneading baked confectionery according to the present invention, in the composite confectionery in which the baked confectionery is combined with chocolates, etc., the surface of the baked confectionery is whitened (bloom) ) Can be suppressed.

The present invention is an oil / fat composition for kneading baked confectionery, which suppresses the occurrence of whitening (bloom) such as powdering on the surface of a composite confectionery in which baked confectionery and chocolates are combined. An object of the present invention is to provide an oil and fat composition having an effect and a composite confectionery in which whitening is suppressed by using the oil and fat composition.
The form of the oil and fat composition of the present invention is not particularly limited as long as it can be used for kneading baked confectionery, and may be any form such as a shortening type, a water-in-oil emulsified oil and fat composition, and the like. .

  In the oil and fat composition of the present invention, the content of the specific tri-saturated fatty acid triglyceride in the oil phase (SSS: S is palmitic acid or stearic acid, hereinafter may be simply referred to as “SSS”) is 3 to 8% by weight or less. More preferably 4 to 7.5% by weight. In addition, an oil phase shows the component melt | dissolved in fats and oils when fats and oils composition was melt | dissolved.

The tri-saturated fatty acid triglyceride usually indicates that all of the fatty acids bonded to glycerin are saturated fatty acids in the triglyceride which is the main body of fats and oils. In the present invention, the specific tri-saturated fatty acid triglyceride (SSS) composed of saturated fatty acid is preferably selected from palmitic acid and stearic acid. By containing the above-mentioned specific amount of SSS composed of saturated fatty acids, coarsening of fat and oil crystals that cause whitening (bloom) is suppressed, and the occurrence of whitening (bloom) in composite confectionery can be suppressed. . If the SSS content exceeds the upper limit, it is considered that SSS becomes a crystal nucleus and promotes the coarsening of the fat and oil crystals, and it is not preferable because the occurrence of whitening (bloom) in the composite confectionery cannot be suppressed. If it is less than the lower limit, it is not preferable because the fat crystallization rate is too low, or the occurrence of whitening (bloom) cannot be suppressed.

In the present invention, “tri-saturated fatty acid triglyceride (SSS) composed of palmitic acid and stearic acid” means that all three fatty acids constituting triglyceride are palmitic acid, and all are stearic acid. Others include those in which two are palmitic acid and one is stearic acid, and two are stearic acid and one is palmitic acid.

  In the oil and fat composition of the present invention, the diglyceride in the oil phase (hereinafter sometimes simply referred to as “DG”) is preferably 8 to 14% by weight, more preferably 8.5 to 13.5% by weight. More desirably 9 to 13% by weight. Even if the diglyceride content in the oil phase exceeds the upper limit, even if less than the lower limit, the occurrence of whitening (bloom) in the composite confectionery cannot be suppressed. When the DG content is the specific content, fat crystal growth (coarseness) can be effectively suppressed.

In addition, the oil-fat composition of this invention is an oil-fat composition in which the effect is exhibited suitably, when it is used for kneading the baked confectionery of combination composite confectionery like baked confectionery and chocolates. By using the composite confectionery for kneading baked confectionery, it is possible to obtain an effect of suppressing the occurrence of whitening (bloom) such as powdering on the surface of the composite confectionery.
In the present invention, the origin of DG is not particularly limited, but besides selecting fats and oils containing DG as a raw material, for example, by deriving the transesterified oil described below, the oil and fat composition of the present invention can be easily prepared. Can do.

  In the oil and fat composition of the present invention, the SSS / DG weight ratio is preferably 0.25 to 0.65 or less, more preferably 0.3 to 0.63, and still more preferably 0.3 to 0.63. 0.6. In the present invention, the amount of SSS, which is considered to be the cause of whitening, and causes the coarsening of fat crystals is defined as a specific amount, and by adding a certain amount of DG that is expected to suppress the growth of fat crystals, a white amount is obtained. It is possible to increase the effect of suppressing the crystallization. SSS / DG can effectively obtain a whitening suppression effect when SSS and DG are in the above weight ratio. Even if the weight ratio exceeds the upper limit or less than the lower limit, the whitening suppression effect decreases, which is not preferable.

  The rising melting point is measured by the method described in the Japan Oil Chemists' Society established standard oil and fat analysis test method (1), and the material filled in the capillary is softened by heating under predetermined conditions. Says the temperature that begins to rise.

In the present invention, the following two types of transesterified oils (1) and (2) are preferably included.
The transesterified oil (1) has a rising melting point of 20 ° C. or higher, SSS of 1.5% by weight or lower, and 10 to 22% by weight of DG. It is preferable to contain 2 to 60% by weight of this in the oil phase. The rising melting point is more preferably 21 ° C. or higher, and further preferably 23 ° C. or higher. SSS is more preferably 1.2% by weight or less, further preferably 0.9% by weight or less. DG is more preferably contained in an amount of 11 to 21% by weight, and more preferably 12 to 20% by weight. Even if these contents exceed the upper limit or less than the lower limit, the whitening suppressing effect of the present invention is lowered, which is not preferable.

The transesterified oil (2) is a transesterified oil of a blend oil of 40 to 70% by weight of lauric fat and oil, 20 to 50% by weight of palm fat and oil, and 5 to 15% by weight of rapeseed or soybean hardened oil. It is preferable to contain 10 to 50% by weight of this in the oil phase. The lauric oil and fat is more preferably 45 to 65% by weight, the palm oil and fat is more preferably 25 to 45% by weight, and the rapeseed oil or soybean hardened oil is more preferably 7 to 13% by weight. Here, lauric fats and oils are fats and oils containing lauric acid as a main constituent fatty acid, and specifically include coconut oil, palm kernel oil, and those obtained by processing such as fractionation and hardening. Palm-based fats and oils are palm oils and fats and oils that have been subjected to processing such as separation and curing using the same as raw materials, and examples include palm olein, super palm olein, palm stearin, and those obtained by curing these.

  In both the transesterified oils, the content of palmitic acid in the constituent fatty acids is 10 to 45% by weight, the content of stearic acid is preferably 5 to 10% by weight, and the content of palmitic acid is 15 to More preferably, it is 40 weight%, and it is further more preferable that it is 20-35 weight%. The stearic acid content is more preferably 5.5 to 9.5% by weight, and even more preferably 6 to 9% by weight. Even if these contents exceed the upper limit or less than the lower limit, the whitening suppressing effect of the present invention is lowered, which is not preferable.

The transesterified oil as described above can be obtained by appropriately selecting a raw material and performing a transesterification reaction using a chemical catalyst or an enzyme. In addition to those specified, the raw materials used are palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cacao Various vegetable oils and fats such as fats, fish oils and whale oils, animal fats and oils, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification can be appropriately selected. Moreover, in order to make DG into a predetermined amount, it can be controlled by appropriately selecting a raw material containing DG and adjusting the amount of catalyst used. The transesterified oil in the present invention may be subjected to operations such as fractionation after the transesterification reaction.
When adjusting the amount of DG by transesterification, it is possible to prepare and use a transesterified oil whose melting point is adjusted appropriately and the DG amount is adjusted as necessary, so that the composition of the oil composition is more easily assembled. Can do.

Various fats and oils can be used for the fat and oil composition of the present invention. In addition, raw materials and additives other than fats and oils can be used as appropriate within a range not impeding the effects of the present invention.
Hereinafter, margarine will be described as an example of one embodiment of the present invention.

In the set compounding, fats and oils and components that dissolve in fats and oils, such as oil-soluble emulsifiers, are dissolved in fats and oils to form an oil phase. The oil phase is a state in which the fats and oils are completely melted. This depends on the melting point of the oil and fat and is generally 55 to 75 ° C.
On the other hand, in the set formulation, water and a component that dissolves in water, such as a water-soluble flavor material, are mixed with water to form an aqueous phase. In addition, in the case of using a liquid sugar and not using water, a water-soluble component can be dissolved or mixed in the liquid sugar.

  After the preparation of the oil phase and the aqueous phase is completed, the aqueous phase is added while stirring the oil phase to obtain a “preparation solution” that is substantially emulsified in the water-in-oil type. At this time, if the stirring is insufficient or the temperature of the oil phase is too low, the emulsification may be reversed. Therefore, it is necessary to sufficiently stir and maintain a sufficient temperature.

  The prepared liquid is fed by a pump and appropriately passed through a sterilizer, and then supplied to a water-in-oil emulsified oil / fat composition manufacturing apparatus. Immediately before being supplied to the water-in-oil emulsified oil / fat composition production apparatus, the preparation liquid needs to be in a dissolved (melted) state and 40 to 80 ° C., more preferably 50 to 70 ° C. More preferably, it is 55 to 65 ° C. When the temperature of the preparation liquid immediately before being supplied to the apparatus for producing a water-in-oil emulsified oil / fat composition is too low, oil / fat crystals may be generated at that stage, and granular crystals may be present in the final product. Moreover, when temperature is too high, extra cooling energy may be needed in the manufacturing apparatus of the water-in-oil type emulsified fat composition.

  As a manufacturing apparatus of the water-in-oil type emulsified oil / fat composition, various devices having a cooling function can be used. Specifically, an apparatus equipped with a scraping quenching mixer such as a combinator, a perfector, and a bottor can be given. By these apparatuses, as an example, the preparation liquid is cooled to 3 to 15 ° C. at the outlet of the cooling device at a rate of 1 to 8 ° C./second. The cooling rate is more desirably 1 to 7 ° C./second, and further desirably 1 to 5 ° C./second. If the cooling rate is too slow, granular crystals may be easily generated, and if the cooling rate is too fast, a larger amount of cooling energy may be required unnecessarily.

The water-in-oil emulsified oil / fat composition exiting the cooling device is passed through a pin machine called B tower and then poured into a cardboard case. Thereafter, aging or tempering is performed as necessary, and then refrigerated. In order to obtain the target amount of crystals, a refrigeration time of at least about 24 to 48 hours may be required.
In the case where the embodiment is shortening, the aqueous phase is not prepared, otherwise it is supplied to a water-in-oil emulsified oil and fat composition production apparatus such as a combinator similarly to margarine, and a gas is appropriately injected, It can be obtained similarly.

The oil and fat composition of the present invention is particularly preferably used for kneading baked confectionery of various composite confectionery such as a combination of baked confectionery and chocolates. As composite confectionery, chocolate coated on baked confectionery surface, baked confectionery and plate chocolate bonded shape, chocolate sandwiched between baked confectionery and baked confectionery, in baked confectionery dough Examples include chips in which chip-shaped or block-shaped chocolates are scattered, baked confectionery hollow portions filled with chocolates, and the like.

The above-mentioned chocolates are those in which fats and oils form a continuous phase, and include chocolate and chocolate-like foods, and chocolates are “fair competition rules regarding the display of chocolates” (March 29, 1971, "Chocolate dough" and "quasi-chocolate dough" by Fair Trade Commission Notification No. 16), using cocoa mass, cocoa butter, cocoa powder and sugars prepared from cocoa beans as raw materials, if necessary Oils, dairy products, fragrances, etc. are added and the product goes through a normal chocolate manufacturing process. For the purpose of improving physical properties and saving manufacturing costs, the above chocolate-like food is replaced with a part or all of cocoa butter other fats and oils (saturated 1,3-position, 2-position unsaturated called CBE) For high-triglyceride-type oils and fats, lauric or high elaidic acid type hard butter called CBR, and various confectionery, bakery and frozen confectionary coatings with various high and low melting points. And oils and liquid oils).

Hereinafter, the embodiment of the present invention will be described more specifically by way of examples.
○ Preparation of oil and fat compositions Examples 1 to 8, Comparative Examples 1 to 4
In the formulation shown in Table 1, each shortening was prepared by the method described in “Shortening Preparation Method” below.

Table 1 Composition of various shortenings

"Preparation of each transesterified oil"
(Preparation of transesterified fat / oil A)
A blended oil consisting of 27% by weight of palm oil (iodine number 52), 65% by weight of palm olein (iodine number 57) and 8% by weight of rapeseed extremely hardened oil is subjected to random transesterification with sodium methylate and transesterified oil and fat. A (SSS content 11.6% by weight, DG content 6.8% by weight, rising melting point 40 ° C., palmitic acid content 39% by weight, stearic acid content 7% by weight) was obtained.

(Preparation of transesterified oil and fat B)
A blended oil consisting of 50% by weight of coconut oil (iodine value 9), 40% by weight of palm stearin (iodine value 40), and 10% by weight of rape extremely hardened oil is subjected to random transesterification with sodium methylate and transesterified oil B (SSS content 10.8 wt%, DG content 14.4 wt%, rising melting point 34 ° C., palmitic acid content 32.1 wt%, stearic acid content 7.6 wt%). This transesterified oil was used as transesterified oil (1) of the present invention.

(Preparation of transesterified oil C)
Palm super olein (iodine value 67) was subjected to random transesterification with sodium methylate, and transesterified oil and fat C (SSS content 4.6 wt%, DG content 9.5 wt%, rising melting point 34 ° C., palmitic acid content 31 4 wt% and stearic acid content 3.2 wt%).

(Preparation of transesterified oil D)
Random transesterification of blended oil consisting of 59% by weight of palm oil (iodine value 52), 20% by weight of palm stearin (iodine value 40) and 21% by weight of palm extremely hardened oil (iodine value 1 or less) with sodium methylate Further, the high melting point portion was removed by acetone fractionation to obtain a transesterified oil D (SSS content 0.6% by weight, DG content 13.4% by weight, rising melting point 26 ° C., palmitic acid content 31% by weight, stearic acid Content 7.3 mass%). This transesterified oil was utilized as transesterified oil (2) of the present invention.

"Shortening preparation method"
1. The fats and oils described in the blending were melted at 60 to 70 ° C. and mixed to obtain “formulated oil”.
2. The blended oil was supplied to a water-in-oil emulsified oil / fat composition production apparatus (combinator) to obtain a water-in-oil emulsified oil / fat composition.
3. The cardboard case was filled and refrigerated at 3 to 7 ° C.

○ Whitening evaluation examples 9-16 of composite confectionery, comparative examples 5-8
Using each of the oil and fat compositions shown in Table 2, baked confectionery was prepared in accordance with “Preparation method of baked confectionery” with the composition shown in Table 3.
Using the obtained baked confectionery, whitening evaluation was performed according to the “whitening evaluation method for composite confectionery”.
The results are shown in Table 5.

Table 2 Oil composition used in baked goods

Table 3 Blended baked goods

"Preparation method of baked confectionery"
1. 40 parts of various oil / fat compositions versus powder and 30 parts of super white sugar versus powder were mixed and stirred using a Ken mixer to lower the specific gravity to 0.85.
2. While stirring, 7 parts of egg, 0.2 part of ammonium carbonate, 0,2 parts of baking soda and 5 parts of water were added to make the specific gravity 0.8.
3. After adding flour and mixing lightly, the dough was rested in a refrigerator (3-7 ° C.) for 1 h or longer.
4). The dough rested in the refrigerator was spread to a thickness of 5 mm, removed with a mold and baked at 180 ° C. for 15 minutes to obtain cookies (about 7.5 g per piece).

"Whitening evaluation method for composite confectionery"
1. Sweet chocolate (manufactured by Fuji Oil Co., Ltd.) was dissolved in a hot water bath, and at 32 ° C., 0.2% of chocolate seed A (manufactured by Fuji Oil Co., Ltd.) was added and homogenized.
2. The baked cookies were cooled at 20 ° C. for 20 minutes and then buried in the melted chocolate so that the surface of the cookies could be seen to obtain a chocolate composite confectionery.
. (22.5 g chocolate for 7.5 g cookies).
3. The obtained composite confectionery was subjected to a temperature cycle of 18 ° C./27° C. cycle (12 hours / 12 hours) and subjected to a storage test in an incubator to confirm the white change state of the cookies.
After 4.5 days, the condition of the surface of the baked confectionery was confirmed by three skilled evaluators and scored by the agreement of the three. The evaluation criteria are 1 point where there is no change immediately after preparation, 2 points where there is little change in fat crystals on the baked confectionery surface, but 3 cases where slight whitening is observed throughout. 4 points for clear whitening on the whole, 5 points for whitening on the whole and white baked confectionery. Three points or less were accepted.

注：「メラノＮＥＷＳＳ７」は不二製油株式会社製のココアバター代用脂である。 Table 4 Composition of sweet chocolate

Note: “Melano NEWSS7” is a cocoa butter substitute fat manufactured by Fuji Oil Co., Ltd.

Table 5 Whitening evaluation results

As shown so far, “an oil and fat composition for kneading baked confectionery of composite confectionery having SSS of 8.0% by weight or less and DG in the oil phase of 8.0 to 14.0% by weight” In Examples 9-16 using Example 1-8, the ratio of chocolate is high with respect to baked confectionery, and the transfer of oils and fats from baked confectionery to chocolate, which is a storage condition over a temperature cycle, is likely to occur. Under very severe test conditions, whitening of the baked goods could be remarkably suppressed. In particular, the compound confectionery containing the transesterified oils (1) and (2), “SSS is 8.0% by weight or less and DG in the oil phase is 8.0 to 14.0% by weight. In Examples 9 to 12 and Example 14, which were designated as “Oil and fat composition for kneading baked confectionery”, an excellent whitening suppression effect of baked confectionery could be obtained. Even if an appropriate amount of DG was present as in Comparative Examples 5 and 6, when the SSS content increased, whitening occurred. Moreover, even if there was too much or too little DG like the comparative examples 7 and 8, it resulted in whitening being seen.

According to the present invention, it is for kneading baked confectionery of a composite confectionery in which baked confectionery and chocolates are combined, and has the effect of suppressing the occurrence of whitening (bloom) such as powdering on the baked confectionery surface. The oil-and-fat composition which can be obtained can be obtained, and the composite confectionery by which whitening was suppressed can be provided by using the said oil-and-fat composition.

Claims (4)

Transesterified oil (1) having an ascending melting point of 20 ° C or higher and containing 0.1 to 1.5% by weight of SSS and 10 to 22% by weight of DG is contained in an oil phase of 2 to 60% by weight. In addition, the oil phase contains 10 to 50% by weight of a transesterified oil (2) of a blend oil of 40 to 70% lauric oil and fat, 20 to 50% palm oil and fat, and 5 to 15% rapeseed or soybean hardened oil. An oil composition for kneading baked confectionery containing 3 to 8% by weight of trisaturated fatty acid triglyceride (SSS: S is palmitic acid or stearic acid) and 8 to 14% by weight of diglyceride (DG) in the oil phase . The calcination according to claim 1, wherein the content of palmitic acid in the fatty acid constituting the transesterified oil (2) according to claim 1 is 10 to 45% by weight and the content of stearic acid is 5 to 10% by weight. Oil composition for kneading confectionery. The composite confectionery which used the oil-fat composition of Claim 1 or 2 for baking pastry kneading. The whitening suppression method of composite confectionery which uses the oil-fat composition of Claim 1 or 2 for baking pastry kneading.