JP7624809B2 - Oil and fat composition for baked goods - Google Patents
Oil and fat composition for baked goods Download PDFInfo
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- JP7624809B2 JP7624809B2 JP2020112819A JP2020112819A JP7624809B2 JP 7624809 B2 JP7624809 B2 JP 7624809B2 JP 2020112819 A JP2020112819 A JP 2020112819A JP 2020112819 A JP2020112819 A JP 2020112819A JP 7624809 B2 JP7624809 B2 JP 7624809B2
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Landscapes
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、焼き菓子用油脂組成物に関する発明である。 The present invention relates to an oil and fat composition for baked goods.
クッキー、ビスケット等の焼き菓子は、食した時の食感が楽しまれるものである。そのため、焼き菓子の食感は、消費者が焼き菓子を購入する上での重要なポイントとなる。 Baked goods such as cookies and biscuits are enjoyed for their texture when eaten. Therefore, the texture of baked goods is an important point for consumers when purchasing baked goods.
焼き菓子の中でもタルトは、皿状の形状をしており、食した時に口の中でもろく砕けることを特徴とする焼き菓子である。通常、皿状の形状をしたタルトには、果物等の食材がつめられる。食材がつめられたタルトは、タルト菓子やキッシュと呼ばれる。タルト菓子やキッシュは、近年、非常に人気のある商品の一つである。タルトの製造方法としては、例えば、特許文献１～２等が知られている。 Among baked goods, tarts are characterized by their plate-like shape and the fact that they crumble easily in the mouth when eaten. Usually, plate-shaped tarts are filled with ingredients such as fruit. Tarts filled with ingredients are called tarts or quiches. Tarts and quiches have become very popular products in recent years. Methods for producing tarts are known, for example, from Patent Documents 1 and 2.
焼き菓子の食感は、サクサクした食感が一般的である。しかしながら、近年、消費者の嗜好性の変化により、焼き菓子に求められる食感が多様化している。新たな食感の焼き菓子として、ザクザクした食感を有する焼き菓子が求められている。タルトについても、ザクザクした食感を有するタルトが求められている。 Baked goods generally have a crispy texture. However, in recent years, due to changes in consumer preferences, the texture desired for baked goods has become more diverse. As a new texture for baked goods, baked goods with a crunchy texture are in demand. In the case of tarts, there is also a demand for tarts with a crunchy texture.
以上のような背景から、タルト等の焼き菓子の食感をザクザクさせる手段が求められていた。 Due to the above circumstances, there was a demand for a way to give baked goods such as tarts a crunchy texture.
本発明の目的は、ザクザクした食感を有する焼き菓子を提供することにある。 The object of the present invention is to provide a baked confectionery with a crunchy texture.
本発明者らは、上記課題を解決すべく鋭意研究を行った。その結果、焼き菓子用油脂組成物の２０℃での硬さを特定の範囲にすることにより、本課題が解決できることが見いだされた。これにより、本発明が完成するに至った。 The present inventors conducted extensive research to solve the above problem. As a result, they found that the problem could be solved by setting the hardness of the fat and oil composition for baked confectionery at 20°C within a specific range. This led to the completion of the present invention.
すなわち、本発明の第１の発明は、レオメーター（プランジャー：直径３０ｍｍ、高さ８ｍｍ）で測定速度１ｍｍ／秒の条件にて測定した時の２０℃での硬さが１５Ｎ以上である焼き菓子用油脂組成物であって、当該焼き菓子用油脂組成物の油脂中に、パーム系油脂が１５～６０質量％、ラウリン系油脂とパーム系油脂とのランダムエステル交換油脂が１０～６０質量％、液状油が１０～５０質量％配合される焼き菓子用油脂組成物。（ただし、下記可塑性油脂組成物Ａ及び下記油脂１を除く）
焼き菓子用油脂組成物：含まれる油脂中に、Ｘ３を２０～５０質量％、Ｃ３２～３８のＸ３を１０質量％以下、Ｃ４０～４６のＸ３を３～３０質量％、Ｃ４８～５４のＸ３を３～２５質量％、Ｃ４０～５４のＸ３を１５～４５質量％、Ｘ２Ｕを５～３５質量％、ＸＵ２を５～３０質量％、Ｕ３を１０～４０質量％含有し、かつ含まれる油脂中のＸ３含有量に対するＣ４０～５４のＸ３含有量の比が０．７以上、Ｘ３含有量に対するＣ４０～４６のＸ３含有量の比が０．３～０．６５である焼き菓子用油脂組成物である。
上記の条件において、Ｘ、Ｕ、Ｘ３、Ｘ２Ｕ、ＸＵ２、Ｕ３、Ｃ３２～３８のＸ３、Ｃ４０～４６のＸ３、Ｃ４８～５４のＸ３、Ｃ４０～５４のＸ３はそれぞれ以下のものを示す。
Ｘ：炭素数８～１８の飽和脂肪酸
Ｕ：炭素数１８の不飽和脂肪酸
Ｘ３：Ｘが３分子結合しているトリグリセリド
Ｘ２Ｕ：Ｘが２分子、Ｕが１分子結合しているトリグリセリド
ＸＵ２：Ｘが１分子、Ｕが２分子結合しているトリグリセリド
Ｕ３：Ｕが３分子結合しているトリグリセリド
Ｃ３２～３８のＸ３：構成する脂肪酸残基の総炭素数が３２～３８のＸ３
Ｃ４０～４６のＸ３：構成する脂肪酸残基の総炭素数が４０～４６のＸ３
Ｃ４８～５４のＸ３：構成する脂肪酸残基の総炭素数が４８～５４のＸ３
Ｃ４０～５４のＸ３：構成する脂肪酸残基の総炭素数が４０～５４のＸ３
可塑性油脂組成物Ａ：パーム核オレイン１０ｋｇとパームステアリン１０ｋｇとを混合してランダムエステル交換反応を行い、エステル交換反応終了後、ヨウ素価が２以下になるまで水素添加を行った油脂（２０．８質量部）、パーム油（３７．５質量部）、大豆油（２５質量部）、乳化剤（０．４質量部）、香料（０．１質量部）、酸化防止剤（０．０００２５質量部）、着色料（カロテン）（０．００００１質量部）を溶解混合した油相と水（１６．０質量部）、食塩（０．２質量部）を混合した水相を混合して予備乳化し、得られた予備乳化物を急冷可塑化して得られた可塑性油脂組成物。
油脂１：パーム系油脂、ラウリン系油脂とパーム系油脂とのランダムエステル交換油脂、液状油の混合油であって、固体脂含量が１０℃で３５．１％、２０℃で２６．９％、３５℃で１０．０％である油脂。
本発明の第２の発明は、前記焼き菓子用油脂組成物がタルト用油脂組成物である第１の発明に記載の焼き菓子用油脂組成物。
本発明の第３の発明は、水分を８．５質量％を超え２０質量％以下含有する第１の発明又は第２の発明に記載の焼き菓子用油脂組成物である。
本発明の第４の発明は、第１の発明～第３の発明のいずれか１つの発明に記載の焼き菓子用油脂組成物を使用して得られる焼き菓子用生地である。
本発明の第５の発明は、前記焼き菓子用生地がタルト用生地である第４の発明に記載の焼き菓子用生地である。
本発明の第６の発明は、本発明の第４の発明又は第５の発明に記載の焼き菓子用生地を焼成した焼き菓子である。
本発明の第７の発明は、前記焼き菓子がタルトである第６の発明に記載の焼き菓子である。
That is, the first invention of the present invention is an oil-and-fat composition for baked goods that has a hardness of 15N or more at 20°C when measured with a rheometer (plunger: diameter 30 mm, height 8 mm) at a measurement speed of 1 mm/sec, and the oil-and-fat composition contains 15 to 60% by mass of palm-based oil and fat, 10 to 60% by mass of randomly transesterified oil and fat between lauric oil and palm-based oil and 10 to 50% by mass of liquid oil (excluding the plastic oil-and-fat composition A and the oil-and-fat 1 described below).
Oil and fat composition for baked goods: An oil and fat composition for baked goods containing 20-50% by mass of X3, 10% by mass or less of X3 from C32-38, 3-30% by mass of X3 from C40-46, 3-25% by mass of X3 from C48-54, 15-45% by mass of X3 from C40-54, 5-35% by mass of X2U, 5-30% by mass of XU2, and 10-40% by mass of U3, in which the ratio of the C40-54 X3 content to the X3 content in the oil and fat contained therein is 0.7 or more, and the ratio of the C40-46 X3 content to the X3 content in the oil and fat contained therein is 0.3-0.65.
In the above conditions, X, U, X3, X2U, XU2, U3, X3 in C32 to C38, X3 in C40 to C46, X3 in C48 to C54, and X3 in C40 to C54 respectively represent the following.
X: Saturated fatty acid with 8-18 carbon atoms U: Unsaturated fatty acid with 18 carbon atoms X3: Triglyceride with 3 X molecules bonded together X2U: Triglyceride with 2 X molecules and 1 U molecule bonded together XU2: Triglyceride with 1 X molecule and 2 U molecules bonded together U3: Triglyceride with 3 U molecules bonded together X3 C32-38: X3 with a total of 32-38 carbon atoms in the fatty acid residues
C40-46 X3: X3 with a total of 40-46 carbon atoms in the fatty acid residues
C48-54 X3: X3 with a total of 48-54 carbon atoms in the fatty acid residues
C40-54 X3: X3 with a total of 40-54 carbon atoms in the fatty acid residues
Plastic oil and fat composition A: A plastic oil and fat composition obtained by mixing 10 kg of palm kernel olein and 10 kg of palm stearin to carry out a random transesterification reaction, and hydrogenating the oil and fat (20.8 parts by mass) until the iodine value becomes 2 or less after the transesterification reaction is completed, and dissolving and mixing palm oil (37.5 parts by mass), soybean oil (25 parts by mass), emulsifier (0.4 parts by mass), flavoring (0.1 parts by mass), antioxidant (0.00025 parts by mass), and coloring agent (carotene) (0.00001 parts by mass) in an oil phase and mixing water (16.0 parts by mass) and salt (0.2 parts by mass) in an aqueous phase to pre-emulsify the oil and fat composition, and then quenching and plasticizing the resulting pre-emulsion.
Oil and fat 1: A mixed oil of palm-based oil, randomly esterified oil of lauric oil and palm-based oil, and liquid oil, having a solid fat content of 35.1% at 10°C, 26.9% at 20°C, and 10.0% at 35°C.
The second invention of the present invention is the fat and oil composition for baked goods according to the first invention , wherein the fat and oil composition for baked goods is a fat and oil composition for tarts.
A third aspect of the present invention is the oil and fat composition for baked confectionery according to the first or second aspect of the present invention, which contains water in an amount of more than 8.5% by mass and not more than 20% by mass.
A fourth aspect of the present invention is a dough for baked goods obtained by using the fat and oil composition for baked goods according to any one of the first to third aspects of the present invention.
A fifth aspect of the present invention is the dough for baked goods according to the fourth aspect of the present invention, wherein the dough for baked goods is a dough for a tart.
A sixth aspect of the present invention is a baked confectionery produced by baking the dough for baked confectionery according to the fourth or fifth aspect of the present invention.
A seventh aspect of the present invention is the baked confectionery according to the sixth aspect, wherein the baked confectionery is a tart.
本発明によると、ザクザクした食感を有する焼き菓子を提供することができる。 The present invention makes it possible to provide baked goods with a crunchy texture.
本発明の実施の形態の焼き菓子用油脂組成物は、レオメーター（プランジャー：直径３０ｍｍ、高さ８ｍｍ）で測定速度１ｍｍ／秒の条件にて測定した時の２０℃での硬さが１５Ｎ以上である。 The fat and oil composition for baked goods according to an embodiment of the present invention has a hardness of 15 N or more at 20°C when measured with a rheometer (plunger: diameter 30 mm, height 8 mm) at a measurement speed of 1 mm/sec.
本発明の実施の形態の焼き菓子用油脂組成物は、２０℃での硬さが１５Ｎ（ニュートン）以上であり、好ましくは１５～１５０Ｎであり、より好ましくは２０～１４０Ｎであり、更に好ましくは２１～１３０Ｎであり、最も好ましくは２３～１２０Ｎである。本発明の実施の形態の焼き菓子用油脂組成物の２０℃での硬さが前記範囲であると、ザクザクした食感を有する焼き菓子が得られる。 The fat and oil composition for baked goods according to an embodiment of the present invention has a hardness at 20°C of 15 N (Newton) or more, preferably 15 to 150 N, more preferably 20 to 140 N, even more preferably 21 to 130 N, and most preferably 23 to 120 N. When the fat and oil composition for baked goods according to an embodiment of the present invention has a hardness at 20°C within the above range, baked goods having a crunchy texture can be obtained.
本発明の実施の形態の焼き菓子用油脂組成物の硬さは、レオメーターで測定する。また、本発明の実施の形態の焼き菓子用油脂組成物の硬さの測定に使用するレオメーターは、直径３０ｍｍ、高さ８ｍｍのプランジャーを使用する。また、本発明の実施の形態の焼き菓子用油脂組成物の硬さの測定に使用するレオメーターのプランジャーは、形状が円柱状である。また、本発明の実施の形態の焼き菓子用油脂組成物の硬さを測定する時のレオメーターの測定速度は１ｍｍ／秒である。また、本発明の実施の形態の焼き菓子用油脂組成物のレオメーターでの硬さの測定には、焼き菓子用油脂組成物を直径４０ｍｍ、高さ１５ｍｍの円柱状のステンレス容器に隙間なく充填し、上面を擦切りした試料を使用する。また、本発明の実施の形態の焼き菓子用油脂組成物のレオメーターでの硬さは、５０％変形時（プランジャーが７．５ｍｍ貫入した時）の最大荷重とする。 The hardness of the fat composition for baked goods according to the embodiment of the present invention is measured by a rheometer. The rheometer used to measure the hardness of the fat composition for baked goods according to the embodiment of the present invention uses a plunger with a diameter of 30 mm and a height of 8 mm. The plunger of the rheometer used to measure the hardness of the fat composition for baked goods according to the embodiment of the present invention is cylindrical in shape. The measurement speed of the rheometer when measuring the hardness of the fat composition for baked goods according to the embodiment of the present invention is 1 mm/sec. The hardness of the fat composition for baked goods according to the embodiment of the present invention is measured by a rheometer using a sample in which the fat composition for baked goods is filled without gaps in a cylindrical stainless steel container with a diameter of 40 mm and a height of 15 mm, and the top surface is scraped off. The hardness of the fat composition for baked goods according to the embodiment of the present invention is measured by a rheometer using a maximum load at 50% deformation (when the plunger penetrates 7.5 mm).
本発明の実施の形態の焼き菓子用油脂組成物は、従来、焼き菓子用油脂組成物の製造に使用される油脂等の原材料を使用して調製することができる。本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂のトリグリセリド含有量や脂肪酸含量を調整すること等で、２０℃での硬さを前記範囲とすることができる。 The fat and oil composition for baked goods according to the embodiment of the present invention can be prepared using raw materials such as fats and oils that are conventionally used in the manufacture of fat and oil compositions for baked goods. The fat and oil composition for baked goods according to the embodiment of the present invention can have a hardness at 20°C within the above range by adjusting the triglyceride content and fatty acid content of the fat and oil contained therein.
本発明の実施の形態の焼き菓子用油脂組成物は、好ましくはマーガリン、ファットスプレッド等の水相を有する乳化物又はショートニング（水相を有さない油脂組成物）であり、より好ましくは水相を有する乳化物である。前記油脂組成物が水相を有する乳化物の場合、好ましくは油中水型乳化物である。
また、本発明の実施の形態の焼き菓子用油脂組成物は、好ましくは可塑性油脂組成物である。なお、本発明で可塑性油脂組成物とは、可塑性を有する油脂組成物のことである。
また、本発明の実施の形態の焼き菓子用油脂組成物は、好ましくは練り込み用油脂組成物である。なお、本発明で練り込み用油脂組成物とは、焼き菓子用生地に練り込まれる油脂のことである。
The fat and oil composition for baked goods according to the embodiment of the present invention is preferably an emulsion having an aqueous phase, such as margarine or fat spread, or shortening (a fat and oil composition without an aqueous phase), and more preferably an emulsion having an aqueous phase. When the fat and oil composition is an emulsion having an aqueous phase, it is preferably a water-in-oil type emulsion.
The fat and oil composition for baked confectionery according to the embodiment of the present invention is preferably a plastic fat and oil composition. Note that the plastic fat and oil composition in the present invention refers to a fat and oil composition having plasticity.
The fat and oil composition for baked confectionery according to the embodiment of the present invention is preferably a fat and oil composition for kneading. Note that the fat and oil composition for kneading in the present invention refers to fat and oil that is kneaded into dough for baked confectionery.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂がＸ３を好ましくは２０～５０質量％含有し、より好ましくは２３～４８質量％含有し、更に好ましくは２５～４５質量％含有する。なお、本発明でＸ３は、Ｘが３分子結合しているトリグリセリド（ＸＸＸ）である。また、本発明でＸは、炭素数８～１８の飽和脂肪酸である。また、トリグリセリドとは、グリセロールに３分子の脂肪酸が結合したトリアシルグリセロールのことである。
また、焼き菓子用油脂組成物に含まれる油脂とは、含まれる油脂の全てを合わせた全油脂分のことである。従って、焼き菓子用油脂組成物に含まれる油脂には、配合される油脂の他に、バター等の油脂を含有する原料に含まれる油脂（乳脂）も含む。例えば、焼き菓子用油脂組成物が油脂ａ、油脂ｂ、バターを含む場合、焼き菓子用油脂組成物に含まれる油脂とは、油脂ａと油脂ｂとバターに含まれる乳脂の混合油のことである。
In the fat and oil composition for baked confectionery according to the embodiment of the present invention, the fat and oil contained therein preferably contains 20 to 50% by mass of X3, more preferably contains 23 to 48% by mass, and even more preferably contains 25 to 45% by mass. In the present invention, X3 is a triglyceride (XXX) in which three molecules of X are bonded. In the present invention, X is a saturated fatty acid having 8 to 18 carbon atoms. In addition, the triglyceride is a triacylglycerol in which three molecules of fatty acid are bonded to glycerol.
In addition, the fat and oil contained in the fat and oil composition for baked confectionery refers to the total fat and oil content of all fats and oils contained.Therefore, the fat and oil contained in the fat and oil composition for baked confectionery includes the fat and oil (milk fat) contained in the raw material containing fat and oil such as butter, in addition to the fat and oil blended.For example, when the fat and oil composition for baked confectionery contains fat and oil a, fat and oil b, and butter, the fat and oil contained in the fat and oil composition for baked confectionery refers to the mixed oil of fat and oil a, fat and oil b, and milk fat contained in butter.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂中のＸ３含有量に対するＣ４０～５４のＸ３含有量の比（Ｃ４０～５４のＸ３／Ｘ３）が好ましくは０．７以上であり、より好ましくは０．８以上であり、更に好ましくは０．８５～０．９５である。なお、本発明でＣ４０～５４のＸ３は、構成する脂肪酸残基の総炭素数が４０～５４のＸ３のことである。 In the fat and oil composition for baked confectionery according to an embodiment of the present invention, the ratio of the C40-54 X3 content to the X3 content in the fat and oil contained therein (C40-54 X3/X3) is preferably 0.7 or more, more preferably 0.8 or more, and even more preferably 0.85 to 0.95. In the present invention, C40-54 X3 refers to X3 whose fatty acid residues have a total carbon number of 40 to 54.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂中のＸ３含有量に対するＣ４０～４６のＸ３含有量の比（Ｃ４０～４６のＸ３／Ｘ３）が好ましくは０．３～０．６５であり、より好ましくは０．３５～０．６であり、更に好ましくは０．４～０．５７である。なお、本発明でＣ４０～４６のＸ３は、構成する脂肪酸残基の総炭素数が４０～４６のＸ３のことである。 In the fat and oil composition for baked goods according to an embodiment of the present invention, the ratio of the C40-46 X3 content to the X3 content in the fat and oil contained therein (C40-46 X3/X3) is preferably 0.3-0.65, more preferably 0.35-0.6, and even more preferably 0.4-0.57. In the present invention, C40-46 X3 refers to X3 whose fatty acid residues have a total carbon number of 40-46.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂がＣ３２～３８のＸ３を好ましくは１０質量％以下含有し、より好ましくは８質量％以下含有し、更に好ましくは１～７質量％含有する。なお、本発明でＣ３２～３８のＸ３は、構成する脂肪酸残基の総炭素数が３２～３８のＸ３のことである。 The fat and oil composition for baked goods according to an embodiment of the present invention contains fat and oil of C32-38 X3 in an amount of preferably 10% by mass or less, more preferably 8% by mass or less, and even more preferably 1-7% by mass. In the present invention, C32-38 X3 refers to X3 whose fatty acid residues have a total carbon number of 32-38.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂がＣ４０～４６のＸ３を好ましくは３～３０質量％含有し、より好ましくは５～２８質量％含有し、更に好ましくは７～２５質量％含有する。 The fat and oil composition for baked goods according to an embodiment of the present invention contains fat and oil of C40-46 X3 in an amount of preferably 3-30% by mass, more preferably 5-28% by mass, and even more preferably 7-25% by mass.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂がＣ４８～５４のＸ３を好ましくは３～２５質量％含有し、より好ましくは５～２３質量％含有し、更に好ましくは７～２０質量％含有する。なお、本発明でＣ４８～５４のＸ３は、構成する脂肪酸残基の総炭素数が４８～５４のＸ３のことである。 The fat and oil composition for baked goods according to an embodiment of the present invention contains fat and oil of X3 having C48-54 in an amount of preferably 3-25% by mass, more preferably 5-23% by mass, and even more preferably 7-20% by mass. In the present invention, X3 having C48-54 refers to X3 having a total carbon number of 48-54 in the fatty acid residues.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂がＣ４０～５４のＸ３を好ましくは１５～４５質量％含有し、より好ましくは１７～４３質量％含有し、更に好ましくは２０～４０質量％含有する。 The fat and oil composition for baked goods according to an embodiment of the present invention contains fat and oil of C40-54 X3 in an amount of preferably 15-45% by mass, more preferably 17-43% by mass, and even more preferably 20-40% by mass.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂がＸ２Ｕを好ましくは５～３５質量％含有し、より好ましくは７～３３質量％含有し、更に好ましくは８～３０質量％含有する。なお、本発明でＸ２Ｕは、Ｘが２分子、Ｕが１分子結合しているトリグリセリド（ＸＵＸ＋ＸＸＵ＋ＵＸＸ）である。また、本発明でＵは、炭素数１８の不飽和脂肪酸である。 The fat and oil composition for baked confectionery according to an embodiment of the present invention contains fat and oil of X2U in an amount of preferably 5 to 35% by mass, more preferably 7 to 33% by mass, and even more preferably 8 to 30% by mass. In the present invention, X2U is a triglyceride in which two molecules of X and one molecule of U are bonded (XUX+XXU+UXX). In the present invention, U is an unsaturated fatty acid having 18 carbon atoms.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂がＸＵ２を好ましくは５～３０質量％含有し、より好ましくは７～２８質量％含有し、更に好ましくは１０～２５質量％含有する。なお、本発明でＸＵ２は、Ｘが１分子、Ｕが２分子結合しているトリグリセリド（ＵＸＵ＋ＵＵＸ＋ＸＵＵ）である。 The fat and oil composition for baked goods according to an embodiment of the present invention contains fat and oil of XU2 in an amount of preferably 5 to 30% by mass, more preferably 7 to 28% by mass, and even more preferably 10 to 25% by mass. In the present invention, XU2 is a triglyceride in which one molecule of X and two molecules of U are bonded together (UXU+UUX+XUU).
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂がＵ３を好ましくは１０～４０質量％含有し、より好ましくは１２～３７質量％含有し、更に好ましくは１５～３３質量％含有する。なお、本発明において、Ｕ３はＵが３分子結合しているトリグリセリド（ＵＵＵ）である。 The fat and oil composition for baked confectionery according to an embodiment of the present invention contains fat and oil that preferably contains 10 to 40% by mass of U3, more preferably 12 to 37% by mass, and even more preferably 15 to 33% by mass. In the present invention, U3 is a triglyceride (UUU) in which three molecules of U are bonded.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂が構成脂肪酸として炭素数１０以下の飽和脂肪酸を好ましくは７質量％以下含有し、より好ましくは５質量％以下含有し、更に好ましくは３質量％以下含有する。以下、炭素数１０以下の飽和脂肪酸は、Ｃ１０以下飽和と記載することがある。 In the fat and oil composition for baked goods according to an embodiment of the present invention, the fat and oil contained contains, as constituent fatty acids, preferably 7% by mass or less, more preferably 5% by mass or less, and even more preferably 3% by mass or less of saturated fatty acids having 10 or less carbon atoms. Hereinafter, saturated fatty acids having 10 or less carbon atoms may be referred to as C10 or less saturated.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂が構成脂肪酸として炭素数１２～１４の飽和脂肪酸を好ましくは２～２５質量％含有し、より好ましくは３～２３質量％含有し、更に好ましくは５～２０質量％含有する。以下、炭素数１２～１４の飽和脂肪酸は、Ｃ１２～１４飽和と記載することがある。 In the fat and oil composition for baked goods according to an embodiment of the present invention, the fat and oil contained contains, as constituent fatty acids, preferably 2 to 25% by mass, more preferably 3 to 23% by mass, and even more preferably 5 to 20% by mass of saturated fatty acids having 12 to 14 carbon atoms. Hereinafter, saturated fatty acids having 12 to 14 carbon atoms may be referred to as C12-14 saturated fatty acids.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂が構成脂肪酸として炭素数１６～１８の飽和脂肪酸を好ましくは３０～５０質量％含有し、より好ましくは３２～４８質量％含有し、更に好ましくは３５～４５質量％含有する。以下、炭素数１６～１８の飽和脂肪酸は、Ｃ１６～１８飽和と記載することがある。 The fat and oil composition for baked goods according to an embodiment of the present invention contains, as constituent fatty acids, preferably 30 to 50% by mass, more preferably 32 to 48% by mass, and even more preferably 35 to 45% by mass of saturated fatty acids having 16 to 18 carbon atoms. Hereinafter, saturated fatty acids having 16 to 18 carbon atoms may be referred to as C16-18 saturated.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂が構成脂肪酸としてＵを好ましくは３０～６０質量％含有し、より好ましくは３３～５８質量％含有し、更に好ましくは３５～５５質量％含有する。 The fat and oil composition for baked goods according to an embodiment of the present invention contains fat and oil that preferably contains 30 to 60% by mass of U as a constituent fatty acid, more preferably 33 to 58% by mass, and even more preferably 35 to 55% by mass.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂が構成脂肪酸として炭素数２０以上の脂肪酸を好ましくは７質量％以下含有し、より好ましくは５質量％以下含有し、更に好ましくは３質量％以下含有する。以下、炭素数２０以上の脂肪酸は、Ｃ２０以上脂肪酸と記載することがある。 The fat and oil composition for baked goods according to an embodiment of the present invention contains, as constituent fatty acids, preferably 7% by mass or less, more preferably 5% by mass or less, and even more preferably 3% by mass or less of fatty acids having 20 or more carbon atoms. Hereinafter, fatty acids having 20 or more carbon atoms may be referred to as C20 or more fatty acids.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂が構成脂肪酸としてトランス脂肪酸を好ましくは５質量％以下含有し、より好ましくは３質量％以下含有し、更に好ましくは２質量％以下含有する。 The fat and oil composition for baked goods according to an embodiment of the present invention contains trans fatty acids as constituent fatty acids in an amount of preferably 5% by mass or less, more preferably 3% by mass or less, and even more preferably 2% by mass or less.
本発明の実施の形態の焼き菓子用油脂組成物は、上記条件を満たす限り、どのような食用油脂を使用してもよい。本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂としては、例えば、大豆油、菜種油、コーン油、綿実油、米油、ヒマワリ油、サフラワー油、胡麻油、ココアバター、シア脂、サル脂、パーム油、パーム核油、ヤシ油、牛脂、豚脂、乳脂、魚油、鯨油等の各種の植物油脂及び動物油脂、並びにこれらに水素添加、分別及びエステル交換から選択された１又は２以上の処理を施した加工油脂が挙げられる。本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される油脂は、上記食用油脂を１種又は２種以上組み合せて使用することができる。 The fat composition for baked goods according to the embodiment of the present invention may use any edible fat as long as it satisfies the above conditions. Examples of fats and oils used in the production of the fat composition for baked goods according to the embodiment of the present invention include various vegetable fats and oils and animal fats such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, cocoa butter, shea fat, monkey fat, palm oil, palm kernel oil, coconut oil, beef tallow, lard, milk fat, fish oil, and whale oil, as well as processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. The fats and oils used in the production of the fat composition for baked goods according to the embodiment of the present invention may be one or a combination of two or more of the above edible fats and oils.
本発明の実施の形態の焼き菓子用油脂組成物の製造には、好ましくはパーム系油脂、ラウリン系油脂とパーム系油脂とのランダムエステル交換油脂（以下、ラウリン系油脂とパーム系油脂とのランダムエステル交換油脂は、ランダムエステル交換油脂Ａとする。）、２０℃で液状の油脂（以下、２０℃で液状の油脂は、液状油とする。）、乳系油脂を使用し、より好ましくはパーム系油脂、ランダムエステル交換油脂Ａ、液状油を使用する。 In the manufacture of the fat composition for baked confectionery according to the embodiment of the present invention, preferably, palm-based fats and oils, randomly transesterified fats between lauric fats and palm-based fats (hereinafter, the randomly transesterified fats between lauric fats and palm-based fats will be referred to as randomly transesterified fat A), fats and oils that are liquid at 20°C (hereinafter, fats and oils that are liquid at 20°C will be referred to as liquid oil), and dairy fats and oils are used, and more preferably, palm-based fats and oils, randomly transesterified fat A, and liquid oils are used.
本発明の実施の形態の焼き菓子用油脂組成物は、含まれる油脂中に、好ましくはパーム系油脂が１５～６０質量％、ランダムエステル交換油脂Ａが１０～６０質量％、液状油が１０～５０質量％配合され、より好ましくはパーム系油脂が１８～５５質量％、ランダムエステル交換油脂Ａが１５～５８質量％、液状油が１３～４５質量％配合され、さらに好ましくはパーム系油脂が２０～５０質量％、ランダムエステル交換油脂Ａが２０～５５質量％、液状油が１７～３７質量％配合される。 In the fat and oil composition for baked goods according to an embodiment of the present invention, the fat and oil contained therein is preferably 15 to 60% by mass of palm-based fats and oils, 10 to 60% by mass of random interesterified fat A, and 10 to 50% by mass of liquid oil, more preferably 18 to 55% by mass of palm-based fats and oils, 15 to 58% by mass of random interesterified fat A, and 13 to 45% by mass of liquid oil, and even more preferably 20 to 50% by mass of palm-based fats and oils, 20 to 55% by mass of random interesterified fat A, and 17 to 37% by mass of liquid oil.
本発明でパーム系油脂は、パーム油及びパーム分別油等のパーム油の加工油脂のことである。また、本発明でパーム分別油のエステル交換油等のパーム分別油の加工油脂もパーム系油脂である。パーム系油脂の具体例は、パーム油、パームオレイン、パームオレインのエステル交換油脂、パームステアリン、パームスーパーオレイン、パーム中融点部（パームミッドフラクション（ＰＭＦ））、ソフトパーム、ハードステアリン等である。本実施の形態においては、これらから選ばれる１種又は２種以上を混合して使用することができる。
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用されるパーム系油脂は、好ましくはパーム油、ヨウ素価５０～６０のパームオレイン、ヨウ素価５５～７０のパームスーパーオレイン、ヨウ素価５０～６０のパームオレインのエステル交換油脂である。
In the present invention, palm-based oils and fats refer to palm oil and processed palm oils such as palm fractionated oils. In addition, in the present invention, processed palm fractionated oils such as transesterified palm fractionated oils are also palm-based oils and fats. Specific examples of palm-based oils and fats are palm oil, palm olein, transesterified palm olein, palm stearin, palm superolein, palm mid-melting point part (palm mid fraction (PMF)), soft palm, hard stearin, etc. In the present embodiment, one or more of these may be mixed and used.
The palm-based fats and oils used in the production of the fat and oil composition for baked goods according to the embodiment of the present invention are preferably palm oil, palm olein having an iodine value of 50 to 60, palm superolein having an iodine value of 55 to 70, or transesterified palm olein having an iodine value of 50 to 60.
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用されるランダムエステル交換油脂Ａは、ヨウ素価が５０以下であり、好ましくは４０以下であり、より好ましくは３０以下である。
本発明でラウリン系油脂とは、油脂を構成する脂肪酸のうちラウリン酸が３０質量％以上の油脂のことである。ラウリン系油脂の具体例は、ヤシ油、パーム核油及びこれらの分別油、エステル交換油脂、硬化油等である。本発明の実施の形態においては、これらから選ばれる１種又は２種以上を使用することができる。
The randomly interesterified fat A used in the production of the fat composition for baked confectionery according to the embodiment of the present invention has an iodine value of 50 or less, preferably 40 or less, and more preferably 30 or less.
In the present invention, the lauric fat refers to a fat having 30% by mass or more of lauric acid among fatty acids constituting the fat. Specific examples of the lauric fat include coconut oil, palm kernel oil, and fractionated oils thereof, transesterified fats, hardened oils, etc. In the embodiment of the present invention, one or more selected from these may be used.
前記ランダムエステル交換油脂Ａの製造に使用されるラウリン系油脂は、好ましくはパーム核油の極度硬化油、パーム核オレインの極度硬化油である。また、前記ランダムエステル交換油脂Ａの製造に使用されるパーム系油脂は、好ましくはヨウ素価２５～４０のパームステアリン、ヨウ素価４０～５０のパーム中融点部、パームステアリンの極度硬化油である。 The lauric fat used in the production of the random interesterified oil A is preferably a highly hydrogenated palm kernel oil or a highly hydrogenated palm kernel olein oil. The palm fat used in the production of the random interesterified oil A is preferably palm stearin with an iodine value of 25 to 40, palm midpoint with an iodine value of 40 to 50, or a highly hydrogenated palm stearin oil.
前記ランダムエステル交換油脂Ａは、エステル交換反応を行う原料油脂のラウリン系油脂とパーム系油脂との混合比（ラウリン系油脂：パーム系油脂）が好ましくは質量比３５：６５～６５：３５であり、より好ましくは質量比４０：６０～６０：４０であり、さらに好ましくは質量比４５：５５～５５：４５である。
前記ランダムエステル交換油脂Ａを製造する時のエステル交換の方法は、特に制限はなく、従来公知の方法により行うことができる。
前記ランダムエステル交換油脂Ａを製造する時には、必要に応じて水素添加を行うこともできる。水素添加の方法は、特に制限はなく、従来公知の方法により行うことができる。
In the random transesterified oil A, the mixing ratio of the lauric oil and palm-based oil as the raw material oils and fats to be subjected to the transesterification reaction (lauric oil:palm-based oil) is preferably 35:65 to 65:35 by mass, more preferably 40:60 to 60:40 by mass, and even more preferably 45:55 to 55:45 by mass.
The method of transesterification when producing the randomly transesterified oil A is not particularly limited, and can be carried out by a conventionally known method.
Hydrogenation may be carried out as necessary when producing the randomly interesterified oil A. The hydrogenation method is not particularly limited, and may be carried out by a conventionally known method.
液状油の具体例は、大豆油、菜種油、コーン油、ひまわり油、紅花油、ごま油、綿実油、米油、オリーブ油、落花生油、亜麻仁油やこれらの油脂の加工油脂（エステル交換油、分別油、硬化油（水素添加油）等）等である。本実施の形態においては、これらから選ばれる１種又は２種以上を混合して使用することができる。
本発明の実施の形態の焼き菓子用油脂組成物の製造に使用される液状油は、好ましくは大豆油、菜種油である。
Specific examples of liquid oils include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, and processed oils and fats of these oils (transesterified oil, fractionated oil, hardened oil (hydrogenated oil), etc.), etc. In the present embodiment, one or a mixture of two or more selected from these oils and fats can be used.
The liquid oil used in the production of the fat and oil composition for baked goods according to the embodiment of the present invention is preferably soybean oil or rapeseed oil.
本発明で乳系油脂は、乳脂及び乳脂分別油等の乳脂の加工油脂のことである。乳系油脂の具体例は、乳脂、乳脂分別オレイン等である。本実施の形態においては、これらから選ばれる１種又は２種以上を混合して使用することができる。 In the present invention, dairy fats and oils and fats processed from dairy fats, such as milk fat and milk fat fractionated oil. Specific examples of dairy fats and oils and fats are milk fat, milk fat fractionated olein, and the like. In the present embodiment, one or more of these may be used in combination.
本発明の実施の形態の焼き菓子用油脂組成物は、油脂を好ましくは７５～９９質量％含有し、より好ましくは８０～９８質量％含有し、更に好ましくは９０～９７質量％含有する。 The fat and oil composition for baked goods according to an embodiment of the present invention preferably contains 75 to 99% by mass of fat and oil, more preferably 80 to 98% by mass, and even more preferably 90 to 97% by mass.
油脂の各脂肪酸含有量は、ＡＯＣＳ Ｃｅ１ｆ－９６に準じて、ガスクロマトグラフィー法で測定することができる。
油脂のトリグリセリド含有量は、ＡＯＣＳ Ｃｅ５－８６やＪＡＯＣＳ，ｖｏｌ７０，１１，１１１１－１１１４（１９９３）に準じて、ガスクロマトグラフィー法で測定することができる。
油脂のヨウ素価は、「基準油脂分析試験法（社団法人日本油化学会編）」の「２．３．４．１－１９９６ ヨウ素価（ウィイス－シクロヘキサン法）」に準じて測定することができる。
The content of each fatty acid in fats and oils can be measured by gas chromatography in accordance with AOCS Ce1f-96.
The triglyceride content of fats and oils can be measured by gas chromatography in accordance with AOCS Ce5-86 or JAOCS, vol. 70, 11, 1111-1114 (1993).
The iodine value of fats and oils can be measured in accordance with "2.3.4.1-1996 Iodine Value (Wiess-Cyclohexane Method)" in "Standard Methods for the Analysis of Fats, Oils and Related Materials (compiled by the Japan Oil Chemists'Society)."
本発明の実施の形態の焼き菓子用油脂組成物は、水分を好ましくは２０質量％以下含有し、より好ましくは８．５質量％を超え２０質量以下含有し、さらに好ましくは９．５～１８質量％含有する。
なお、焼き菓子用油脂組成物の水分とは、焼き菓子用油脂組成物に含まれる水分の全てを合わせた全水分のことである。従って、焼き菓子用油脂組成物の水分には、配合される水の他に、バター等の水分を含有する原料に含まれる水分も含む。例えば、焼き菓子用油脂組成物に、水が１０質量％、水分１６質量％のバターが１０質量％添加される場合、焼き菓子用油脂組成物の水分は１１．６質量％になる。
また、焼き菓子用油脂組成物の水分含有量は、常法（乾燥減量法等）で測定することができる。
The fat and oil composition for baked goods according to an embodiment of the present invention preferably contains water in an amount of 20% by mass or less, more preferably from more than 8.5% by mass to 20% by mass or less, and even more preferably from 9.5 to 18% by mass.
The moisture content of the fat and oil composition for baked confectionery refers to the total moisture content of the fat and oil composition for baked confectionery.Therefore, the moisture content of the fat and oil composition for baked confectionery includes the moisture content of the ingredients containing moisture such as butter, in addition to the water that is mixed.For example, when 10% by mass of water and 10% by mass of butter with a moisture content of 16% by mass are added to the fat and oil composition for baked confectionery, the moisture content of the fat and oil composition for baked confectionery becomes 11.6% by mass.
The water content of the fat or oil composition for baked goods can be measured by a conventional method (loss on drying method, etc.).
本発明の実施の形態の焼き菓子用油脂組成物は、水、油脂以外に、通常焼き菓子用油脂の製造に使用される原料を配合することができる。具体的には、バター、全脂粉乳、脱脂粉乳及び乳清蛋白等の乳製品、砂糖、乳糖及び液糖等の糖質、ステビア及びアスパルテーム等の甘味料、乳化剤、増粘安定剤、食塩及び塩化カリウム等の塩味剤、酢酸、乳酸及びグルコン酸等の酸味料、β－カロテン、カラメル及び紅麹色素等の着色料、トコフェロール、茶抽出物（カテキン等）及びルチンなどの酸化防止剤、小麦蛋白及び大豆蛋白等の植物蛋白、卵、卵加工品、香料、調味料、ｐＨ調整剤、食品保存料、果実、果汁、コーヒー、ナッツペースト、香辛料、カカオマス、ココアパウダー、穀類、豆類、野菜類、肉類及び魚介類等の食品素材若しくは食品添加物を本発明の実施の形態の焼き菓子用油脂組成物に配合することができる。 In addition to water and fats and oils, the fat and oil composition for baked goods of the embodiment of the present invention can contain raw materials that are usually used in the manufacture of fats and oils for baked goods. Specifically, the fat and oil composition for baked goods of the embodiment of the present invention can contain food ingredients or food additives such as butter, whole milk powder, skim milk powder, and whey protein, carbohydrates such as sugar, lactose, and liquid sugar, sweeteners such as stevia and aspartame, emulsifiers, thickening stabilizers, salt seasonings such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, colorants such as β-carotene, caramel, and red yeast rice color, antioxidants such as tocopherol, tea extract (catechin, etc.), and rutin, plant proteins such as wheat protein and soy protein, eggs, egg products, flavors, seasonings, pH adjusters, food preservatives, fruits, fruit juices, coffee, nut paste, spices, cacao mass, cocoa powder, grains, beans, vegetables, meat, and seafood.
本発明の実施の形態の焼き菓子用油脂組成物は、従来公知のマーガリン、ファットスプレッド又はショートニングの製造条件及び製造方法で製造することができる。具体的には、焼き菓子用油脂組成物は、配合する油溶成分を混合溶解することで製造できる。また、焼き菓子用油脂組成物に可塑性を付与する場合は、焼き菓子用油脂組成物は、配合する油溶成分を混合溶解した油相を、必要に応じて、調製した水相と混合乳化した後、冷却し、結晶化させる工程により製造できる。 The fat and oil composition for baked goods according to the embodiment of the present invention can be produced under the same production conditions and by the same production method as conventionally known margarine, fat spread, or shortening. Specifically, the fat and oil composition for baked goods can be produced by mixing and dissolving the oil-soluble components to be blended. When plasticity is to be imparted to the fat and oil composition for baked goods, the fat and oil composition for baked goods can be produced by mixing and emulsifying the oil phase in which the oil-soluble components to be blended are mixed and dissolved with a prepared aqueous phase as necessary, followed by cooling and crystallization.
本発明の実施の形態の焼き菓子用油脂組成物は、２種以上の焼き菓子用油脂組成物を別々に調製した後、調製した２種以上の焼き菓子用油脂組成物を混合することで製造することもできる。 The fat and oil composition for baked goods according to the embodiment of the present invention can also be produced by separately preparing two or more fat and oil compositions for baked goods and then mixing the two or more fat and oil compositions for baked goods thus prepared.
本発明の実施の形態の焼き菓子用油脂組成物は、好ましくはタルト用油脂組成物である。
なお、本発明でタルトとは、穀粉、油脂組成物、糖質、卵類等を原料として調製した生地（焼成前生地）を型（タルト型）にしき込んで焼成した皿状の形状をした焼成食品のことである。
The fat and oil composition for baked goods according to the embodiment of the present invention is preferably a fat and oil composition for tarts.
In the present invention, a tart refers to a dish-shaped baked food product made by pouring dough (undry dough) prepared from ingredients such as grain flour, an oil and fat composition, carbohydrates, eggs, etc. into a mold (tart mold) and baking it.
本発明の実施の形態の焼き菓子用生地は、本発明の実施の形態の焼き菓子用油脂組成物を使用して得られる。本発明の実施の形態の焼き菓子用生地は、好ましくは本発明の実施の形態の焼き菓子用油脂組成物が練り込まれている。
なお、本発明で焼き菓子用生地は、穀粉、油脂組成物、糖質、卵類、食塩等の原料を混ぜることで得られる焼き菓子を製造するための焼成前の生地のことである。また、本発明で穀粉とは、穀物を挽いて粉状にしたもののことである。穀粉の具体例は、小麦粉（強力粉、中力粉、薄力粉等）、大麦粉、米粉、とうもろこし粉、ライ麦粉、そば粉、大豆粉等である。
The dough for baked goods according to the embodiment of the present invention is obtained by using the fat composition for baked goods according to the embodiment of the present invention. The dough for baked goods according to the embodiment of the present invention is preferably kneaded with the fat composition for baked goods according to the embodiment of the present invention.
In the present invention, the dough for baked goods refers to a pre-baked dough for producing baked goods obtained by mixing ingredients such as grain flour, an oil and fat composition, carbohydrates, eggs, and salt. In the present invention, the flour refers to grains ground into a powder. Specific examples of the flour include wheat flour (strong flour, medium-strength flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soy flour, etc.
本発明の実施の形態の焼き菓子用生地に配合される穀粉は、好ましくは小麦粉である。本発明の実施の形態の焼き菓子用生地に配合される穀粉は、小麦粉を好ましくは５０～１００質量％含有し、より好ましくは７０～１００質量％含有し、さらに好ましくは９０～１００質量％含有する。 The grain flour blended into the dough for baked goods in the embodiment of the present invention is preferably wheat flour. The grain flour blended into the dough for baked goods in the embodiment of the present invention preferably contains 50 to 100% by mass of wheat flour, more preferably 70 to 100% by mass, and even more preferably 90 to 100% by mass.
本発明の実施の形態の焼き菓子用生地は、焼き菓子用生地に配合される穀粉１００質量部に対して、本発明の実施の形態の焼き菓子用油脂組成物が、好ましくは４５～８５質量部配合され、より好ましくは５０～８０質量部配合され、さらに好ましくは５５～７５質量部配合され、最も好ましくは５０～７０質量部配合される。 In the baked confectionery dough of the embodiment of the present invention, the oil and fat composition for baked confectionery of the embodiment of the present invention is preferably blended in an amount of 45 to 85 parts by mass, more preferably 50 to 80 parts by mass, even more preferably 55 to 75 parts by mass, and most preferably 50 to 70 parts by mass, per 100 parts by mass of grain flour blended in the baked confectionery dough.
本発明の実施の形態の焼き菓子用生地は、糖質が配合される。
本発明の実施の形態の焼き菓子用生地は、焼き菓子用生地に配合される穀粉１００質量部に対して、糖質が１５～５５質量部配合され、好ましくは２０～５０質量部配合され、より好ましくは２３～４８質量部配合され、さらに好ましくは２５～４５質量部配合される。なお、本発明で糖質は、炭水化物から食物繊維を除いたもののことである。糖質の具体例は、糖類、糖アルコール（マルチトール、キシリトール、エリスリトール、ソルビトール、ラクチトール、マンニトール、還元水飴等）、でんぷん、オリゴ糖、デキストリン等である。また、本発明で糖類は、単糖類、二糖類（ブドウ糖、果糖、ガラクトース、砂糖（上白糖、グラニュー糖、粉糖、ショ糖）、乳糖、麦芽糖等）のことである。
本発明の実施の形態の焼き菓子用生地に配合される糖質は、好ましくは糖類であり、より好ましくは砂糖である。
The dough for baked goods according to the embodiment of the present invention contains carbohydrates.
In the baked confectionery dough according to the embodiment of the present invention, 15 to 55 parts by mass, preferably 20 to 50 parts by mass, more preferably 23 to 48 parts by mass, and even more preferably 25 to 45 parts by mass of carbohydrates are blended per 100 parts by mass of grain flour blended in the baked confectionery dough. In the present invention, carbohydrates refer to carbohydrates excluding dietary fiber. Specific examples of carbohydrates include sugars, sugar alcohols (maltitol, xylitol, erythritol, sorbitol, lactitol, mannitol, reduced starch syrup, etc.), starch, oligosaccharides, dextrin, etc. In the present invention, sugars refer to monosaccharides and disaccharides (glucose, fructose, galactose, sugars (white sugar, granulated sugar, powdered sugar, sucrose), lactose, maltose, etc.).
The carbohydrate contained in the dough for baked goods according to the embodiment of the present invention is preferably a sugar, and more preferably sugar.
本発明の実施の形態の焼き菓子用生地は、卵類が配合される。
本発明の実施の形態の焼き菓子用生地は、焼き菓子用生地に配合される穀粉１００質量部に対して、卵類が５～２５質量部配合され、好ましくは７～２３質量部配合され、さらにより好ましくは９～２１質量部配合され、さらに好ましくは１０～２０質量部配合される。卵類の具体例は、全卵、卵黄、卵白等である。
本発明の実施の形態の焼き菓子用生地に配合される卵類は、好ましくは全卵、卵黄、卵白であり、より好ましくは全卵であり、さらに好ましくは液全卵である。
The dough for baked goods according to the embodiment of the present invention contains eggs.
In the baked confectionery dough according to the embodiment of the present invention, 5 to 25 parts by mass of eggs are blended relative to 100 parts by mass of the grain flour blended in the baked confectionery dough, preferably 7 to 23 parts by mass, more preferably 9 to 21 parts by mass, and even more preferably 10 to 20 parts by mass. Specific examples of eggs include whole eggs, egg yolks, egg whites, etc.
The eggs to be blended in the dough for baked goods according to the embodiment of the present invention are preferably whole eggs, egg yolks, or egg whites, more preferably whole eggs, and even more preferably liquid whole eggs.
本発明の実施の形態の焼き菓子用生地は、水分を好ましくは１３．５質量％以下含有し、より好ましくは３．０～１３．５質量％含有し、さらに好ましくは５．０～１３．２質量％含有する。
なお、焼き菓子用生地の水分とは、焼き菓子用生地に含まれる水分の全てを合わせた全水分のことである。従って、焼き菓子用生地の水分には、配合される水の他に、マーガリン等の水分を含有する原料に含まれる水分も含む。例えば、焼き菓子用生地に、水が５質量％、水分５質量％のマーガリンが３０質量％添加される場合、焼き菓子用生地の水分は６．５質量％になる。
また、焼き菓子用生地の水分は、常法（乾燥減量法等）で測定することができる。
The dough for baked goods according to the embodiment of the present invention preferably contains water in an amount of 13.5% by mass or less, more preferably 3.0 to 13.5% by mass, and even more preferably 5.0 to 13.2% by mass.
The moisture content of the dough for baked goods refers to the total moisture content of the dough for baked goods. Therefore, the moisture content of the dough for baked goods includes not only the water that is mixed, but also the moisture content of ingredients that contain moisture, such as margarine. For example, when 5% water by mass and 30% margarine with 5% moisture by mass are added to the dough for baked goods, the moisture content of the dough for baked goods is 6.5% by mass.
The moisture content of the dough for baked goods can be measured by a conventional method (such as the loss on drying method).
本発明の実施の形態の焼き菓子用生地は、好ましくはタルト用生地、クッキー用生地であり、より好ましくはタルト生地である。タルト用生地は、一般的なタルト用生地として知られているクッキー生地、パイ生地のどちらでも良いが、好ましくはクッキー生地である。
なお、本発明でタルト用生地は、穀粉、油脂組成物、糖質、卵類、食塩等の原料を混ぜることで得られるタルトを製造するための焼成前の生地のことである。また、本発明でクッキー用生地は、穀粉、油脂組成物、糖質、卵類、食塩等の原料を混ぜることで得られるクッキーを製造するための焼成前の生地のことである。
The dough for baked goods according to the embodiment of the present invention is preferably a dough for tarts or cookies, more preferably a dough for tarts. The dough for tarts may be either a cookie dough or a pie dough, both of which are commonly known as dough for tarts, but is preferably a cookie dough.
In the present invention, the tart dough refers to a pre-baked dough for producing a tart, which is obtained by mixing ingredients such as grain flour, an oil composition, sugars, eggs, salt, etc. In the present invention, the cookie dough refers to a pre-baked dough for producing a cookie, which is obtained by mixing ingredients such as grain flour, an oil composition, sugars, eggs, salt, etc.
本発明の実施の形態の焼き菓子用生地は、本発明の実施の形態の焼き菓子用油脂組成物、穀粉、糖質、卵類以外の原料として、通常、焼き菓子用生地に配合される原料を通常量配合することができる。焼き菓子用生地に配合される原料の具体例は、食塩、本発明の実施の形態の焼き菓子用油脂組成物以外の油脂（バター、マーガリン、ショートニング等）、アーモンドパウダー等の粉末ナッツ類、ココア等である。 The dough for baked goods according to the embodiment of the present invention can contain ingredients that are usually blended in dough for baked goods in normal amounts as ingredients other than the fat and oil composition for baked goods according to the embodiment of the present invention, grain flour, sugar, and eggs. Specific examples of ingredients that are blended in dough for baked goods include salt, fats and oils other than the fat and oil composition for baked goods according to the embodiment of the present invention (butter, margarine, shortening, etc.), powdered nuts such as almond powder, cocoa, etc.
本発明の実施の形態の焼き菓子用生地の製造方法は、特に制限されるものではなく、公知の焼き菓子用生地の製造条件及び製造方法を適用できる。 The method for producing dough for baked goods according to the embodiment of the present invention is not particularly limited, and known production conditions and methods for dough for baked goods can be applied.
本発明の実施の形態の焼き菓子用生地がタルト用生地である場合は、例えば、かき混ぜた油脂に、糖質を加えてすり混ぜた後、卵類、穀粉の順に加えて混ぜることで製造することができる。調製したタルト用生地は、一定量に分割して型（タルト型等）に充填した後、型より一回り小さい押し型を押し当てることで、型にしき込まれる。型にしき込まれたタルト用生地は、必要に応じて、底面にフォーク等で穴を開けることもできる。 When the dough for baked goods according to the embodiment of the present invention is a dough for a tart, it can be produced, for example, by adding carbohydrate to stirred fat and oil, mixing the mixture, and then adding eggs and flour in that order and mixing. The prepared tart dough is divided into a certain amount and filled into a mold (such as a tart mold), and then squeezed into the mold by pressing a mold that is slightly smaller than the mold. If necessary, holes can be made in the bottom of the tart dough squeezed into the mold with a fork or the like.
本発明の実施の形態の焼き菓子は、本発明の実施の形態の焼き菓子用生地を焼成することで得られる。 The baked confectionery of the embodiment of the present invention is obtained by baking the dough for baked confectionery of the embodiment of the present invention.
本発明の実施の形態の焼き菓子の具体例は、ビスケット、クッキー、クラッカー、乾パン、プレッツェル、カットパン、ウェハース、サブレ、ラングドシャ、マカロン、タルト等である。本発明の実施の形態の焼き菓子は、好ましくはタルト、クッキーであり、より好ましくはタルトである。 Specific examples of baked goods according to an embodiment of the present invention include biscuits, cookies, crackers, hardtack, pretzels, cut bread, wafers, sables, langue de chat, macarons, tarts, etc. The baked goods according to an embodiment of the present invention are preferably tarts and cookies, and more preferably tarts.
本発明の実施の形態の焼き菓子用生地の焼成方法（本発明の実施の形態の焼き菓子の製造方法）は、特に制限されるものではなく、従来公知の焼き菓子用生地の焼成方法と同様の方法により焼成することができる。焼成方法の具体例は、オーブン加熱、直焼き、高周波加熱（電子レンジ加熱）等である。
本発明の実施の形態の焼き菓子用生地の焼成方法は、好ましくはオーブン加熱である。オーブン加熱は、加熱温度が好ましくは１６０～１８０℃であり、加熱時間が好ましくは２０～４０分間である。
The method for baking the dough for baked goods according to the embodiment of the present invention (the method for manufacturing baked goods according to the embodiment of the present invention) is not particularly limited, and the dough can be baked according to the same method as the conventionally known baking method for dough for baked goods. Specific examples of the baking method include oven heating, direct baking, high-frequency heating (microwave heating), etc.
The method for baking the dough for baked goods according to the embodiment of the present invention is preferably oven heating. The heating temperature is preferably 160 to 180° C., and the heating time is preferably 20 to 40 minutes.
本発明の実施の形態の焼き菓子がタルトの場合、タルト用生地の焼成は、型にしき込まれたタルト用生地のみを焼成する方法と、型にしき込まれたタルト用生地に食材をつめてタルト用生地と食材を一緒に焼成する方法に分けられるが、タルト用生地の焼成は、どちらの方法で行ってもよい。タルト用生地の焼成が型にしき込まれたタルト用生地のみを焼成する場合、重石をのせて焼成することもできる。タルト用生地の焼成は、好ましくは型にしき込まれたタルト用生地のみを焼成し、より好ましくは重石をのせずに型にしき込まれたタルト用生地のみを焼成する。なお、以下、型にしき込まれたタルト用生地のみを焼成する方法は、空焼きとも言う。また、型にしき込まれたタルト用生地に食材をつめてタルト用生地と食材を一緒に焼成する方法の場合、焼成後にタルト食品が得られる。 When the baked confectionery of the embodiment of the present invention is a tart, the baking of the tart dough can be divided into a method of baking only the tart dough pressed into a mold, and a method of filling the tart dough pressed into a mold with ingredients and baking the tart dough and ingredients together, but either method may be used for baking the tart dough. When baking only the tart dough pressed into a mold, it can also be baked with a weight placed on it. When baking the tart dough, it is preferable to bake only the tart dough pressed into the mold, and more preferably, it is baked without a weight placed on it. Hereinafter, the method of baking only the tart dough pressed into the mold is also referred to as empty baking. Also, in the case of the method of filling the tart dough pressed into a mold with ingredients and baking the tart dough and ingredients together, a tart food is obtained after baking.
本発明の実施の形態の焼き菓子は、ザクザクした食感を有する。 The baked confectionery of the present invention has a crunchy texture.
本発明の実施の形態の複合食品は、本発明の実施の形態の焼き菓子と食材を組み合わせることで得られる。 The composite food product of the embodiment of the present invention is obtained by combining the baked confectionery of the embodiment of the present invention with food ingredients.
本発明の実施の形態の複合食品は、好ましくはタルト食品である。なお、本発明でタルト食品は、タルトに食材をつめたもののことである。タルト食品の具体例は、タルト菓子、キッシュ等である。 The composite food product according to the embodiment of the present invention is preferably a tart food product. In the present invention, a tart food product refers to a tart filled with food ingredients. Specific examples of tart food products include tart pastries and quiches.
本発明の実施の形態の複合食品において、本発明の実施の形態の焼き菓子と食材を組み合わせる方法は、従来公知の方法で焼き菓子と食材を組み合わせることができる。本発明の実施の形態の複合食品は、具体的には、焼き菓子に食材をつめることで製造することができる。また、複合食品がタルト食品である場合は、前記したように、型にしき込まれたタルト用生地に食材をつめてタルト用生地と食材を一緒に焼成することでも製造することができる。 In the composite food according to the embodiment of the present invention, the method of combining the baked confectionery and the ingredients according to the embodiment of the present invention can be a conventionally known method for combining the baked confectionery and the ingredients. Specifically, the composite food according to the embodiment of the present invention can be produced by stuffing the ingredients into the baked confectionery. In addition, when the composite food is a tart food, as described above, it can also be produced by stuffing the ingredients into a tart dough pressed into a mold and baking the tart dough and the ingredients together.
本発明の実施の形態の複合食品の製造に使用される食材は、特に制限されることなく、通常タルト食品等の複合菓子の製造に使用される食材を使用することができる。本発明の実施の形態の複合食品の製造に使用される食材の具体例は、果物、ジャム、チーズ、カスタードクリーム、チョコレート、チーズケーキ、生クリーム、ホイップクリーム、バタークリーム、各種アパレイユ、クレーム・ダマンド、クレーム・フランジパーヌ、ガナッシュ、ムース、ナッツ類、野菜、卵、肉、ハム、ベーコン等が挙げられる。 The ingredients used to manufacture the composite food of the embodiment of the present invention are not particularly limited, and ingredients that are normally used to manufacture composite confectionery such as tarts can be used. Specific examples of ingredients used to manufacture the composite food of the embodiment of the present invention include fruits, jams, cheese, custard cream, chocolate, cheesecake, fresh cream, whipped cream, butter cream, various types of batter, creme d'amandes, creme frangipane, ganache, mousse, nuts, vegetables, eggs, meat, ham, bacon, etc.
次に実施例により本発明を説明するが、本発明はこれらの実施例により限定されるものではない。
油脂の各脂肪酸含有量は、ＡＯＣＳ Ｃｅ１ｆ－９６に準じて、ガスクロマトグラフィー法で測定した。
油脂のトリグリセリド含有量は、ＡＯＣＳ Ｃｅ５－８６及びＪＡＯＣＳ，ｖｏｌ７０，１１，１１１１－１１１４（１９９３）に準じて、ガスクロマトグラフ法で測定した。
油脂のヨウ素価は、「基準油脂分析試験法（社団法人日本油化学会編）」の「２．３．４．１－１９９６ ヨウ素価（ウィイス－シクロヘキサン法）」に準じて測定した。
The present invention will now be described with reference to examples, but the present invention is not limited to these examples.
The fatty acid content of each oil was measured by gas chromatography in accordance with AOCS Ce1f-96.
The triglyceride content of the fats and oils was measured by gas chromatography in accordance with AOCS Ce5-86 and JAOCS, vol. 70, 11, 1111-1114 (1993).
The iodine value of the oils and fats was measured in accordance with "2.3.4.1-1996 Iodine Value (Wiess-Cyclohexane Method)" in "Standard Methods for the Analysis of Fats, Oils and Related Materials (compiled by the Japan Oil Chemists'Society)."
〔焼き菓子用油脂組成物の製造に使用した油脂〕
油脂１ 原料油脂：パーム系油脂３３．０質量％（ヨウ素価６０のパームスーパーオレイン３３質量％）、ランダムエステル交換油脂Ａ ３５．０質量％（ヨウ素価１未満のランダムエステル交換油脂Ａ２ ３５．０質量％）、液状油３２．０質量％（大豆油３２．０質量％）の混合油。
油脂２ 原料油脂：パーム系油脂４１．１質量％（パーム油２３．７質量％、ヨウ素価５６のパームオレインのランダムエステル交換油脂１７．４質量％）、ランダムエステル交換油脂Ａ ３６．２質量％（ヨウ素価２３のランダムエステル交換油脂Ａ１ １９．７質量％、ヨウ素価１未満のランダムエステル交換油脂Ａ２ １６．５質量％）、液状油２２．７質量％（大豆油２２．７質量％）の混合油。
油脂３ 原料油脂：パーム系油脂４５．０質量％（パーム油４５．０質量％）、ランダムエステル交換油脂Ａ ２５．０質量％（ヨウ素価１未満のランダムエステル交換油脂Ａ２ ２５．０質量％）、液状油３０．０質量％（大豆油３０．０質量％）の混合油。
油脂４ 原料油脂：パーム系油脂５５．０質量％（パーム油２０．０質量％、ヨウ素価４５のパーム中融点部２６．２質量％、ヨウ素価３２のパームステアリン８．８質量％）、ランダムエステル交換油脂Ａ １０．０質量％（ヨウ素価１未満のランダムエステル交換油脂Ａ２ １０．０質量％）、液状油２０．０質量％（大豆油２０．０質量％）、ラウリン系油脂１５．０質量％（ヤシ油の極度硬化油１５．０質量％）の混合油。
油脂５ 原料油脂：パーム系油脂３５．０質量％（ヨウ素価５６のパームオレインのランダムエステル交換油脂３５．０質量％）、ランダムエステル交換油脂Ａ １５．０質量％（ヨウ素価１未満のランダムエステル交換油脂Ａ２ １５．０質量％）、液状油５０．０質量％（大豆油５０．０質量％）の混合油。
油脂６ 原料油脂：パーム系油脂６０．０質量％（ヨウ素価５６のパームオレインのランダムエステル交換油脂１５．０質量％、ヨウ素価４５のパーム中融点部４５質量％）、ランダムエステル交換油脂Ａ １０．０質量％（ヨウ素価１未満のランダムエステル交換油脂Ａ２ １０．０質量％）、液状油３０．０質量％（大豆油３０．０質量％）の混合油。
油脂７ 原料油脂：パーム系油脂６５．０質量％（ヨウ素価５６のパームオレインのランダムエステル交換油脂２５．０質量％、ヨウ素価６０のパームスーパーオレイン４０質量％）、ランダムエステル交換油脂Ａ １０．０質量％（ヨウ素価１未満のランダムエステル交換油脂Ａ２ １０．０質量％）、液状油２５．０質量％（菜種油２５．０質量％）の混合油。
油脂８ 原料油脂：パーム系油脂２５．０質量％（パーム油１０．０質量％、ヨウ素価５６のパームオレインのランダムエステル交換油脂１５．０質量％）、ランダムエステル交換油脂Ａ ５０．０質量％（ヨウ素価２３のランダムエステル交換油脂Ａ１ ２５．０質量％、ヨウ素価１未満のランダムエステル交換油脂Ａ２ ２５．０質量％）、液状油２５．０質量％（大豆油２５．０質量％）の混合油。
ヨウ素価２３のランダムエステル交換油脂Ａ１：パーム核油の極度硬化油５０質量部、ヨウ素価３２のパームステアリン１５質量部、ヨウ素価４５のパーム中融点部３５質量部の混合油のランダムエステル交換油脂。
ヨウ素価１未満のランダムエステル交換油脂Ａ２：パーム核オレインの極度硬化油５０質量部、パームステアリンの極度硬化油５０質量部の混合油のランダムエステル交換油脂。
[Oils and fats used in the production of oil and fat compositions for baked goods]
Oil and fat 1 Raw oil and fat: 33.0% by mass of palm-based oil and fat (33% by mass of palm superolein with iodine value of 60), 35.0% by mass of random interesterified oil and fat A (35.0% by mass of random interesterified oil and fat A2 with iodine value of less than 1), and 32.0% by mass of liquid oil (32.0% by mass of soybean oil). Mixed oil.
Oil and fat 2 Raw oil and fat: Palm-based oil and fat 41.1% by mass (palm oil 23.7% by mass, random ester-exchanged oil and fat of palm olein with iodine value 56 17.4% by mass), random ester-exchanged oil and fat A 36.2% by mass (random ester-exchanged oil and fat A1 with iodine value 23 19.7% by mass, random ester-exchanged oil and fat A2 with iodine value less than 1 16.5% by mass), liquid oil 22.7% by mass (soybean oil 22.7% by mass) mixed oil.
Oil and fat 3 Raw oil and fat: 45.0% by mass of palm-based oil and fat (45.0% by mass of palm oil), 25.0% by mass of random interesterified oil and fat A (25.0% by mass of random interesterified oil and fat A2 having an iodine value of less than 1), and 30.0% by mass of liquid oil (30.0% by mass of soybean oil). Mixed oil.
Oil and fat 4 Raw material oil and fat: 55.0% by mass of palm-based oil and fat (20.0% by mass of palm oil, 26.2% by mass of palm mid melting point part having an iodine value of 45, 8.8% by mass of palm stearin having an iodine value of 32), 10.0% by mass of random interesterified oil and fat A (10.0% by mass of random interesterified oil and fat A2 having an iodine value of less than 1), 20.0% by mass of liquid oil (20.0% by mass of soybean oil), 15.0% by mass of lauric oil and fat (15.0% by mass of extremely hardened palm oil). Mixed oil.
Oil and fat 5 Raw oil and fat: 35.0% by mass of palm-based oil and fat (35.0% by mass of randomly transesterified palm olein with an iodine value of 56), 15.0% by mass of randomly transesterified oil and fat A (15.0% by mass of randomly transesterified oil and fat A2 with an iodine value of less than 1), and 50.0% by mass of liquid oil (50.0% by mass of soybean oil).
Oil and fat 6 Raw oil and fat: 60.0 mass% palm-based oil and fat (15.0 mass% random interesterified oil of palm olein with iodine value 56, 45 mass% palm mid melting point part with iodine value 45), 10.0 mass% random interesterified oil and fat A (10.0 mass% random interesterified oil and fat A2 with iodine value less than 1), 30.0 mass% liquid oil (30.0 mass% soybean oil). Mixed oil.
Oil and fat 7 Raw oil and fat: Mixture of 65.0% by mass of palm-based oil and fat (25.0% by mass of randomly transesterified palm olein with iodine value of 56, 40% by mass of palm superolein with iodine value of 60), 10.0% by mass of randomly transesterified oil and fat A (10.0% by mass of randomly transesterified oil and fat A2 with iodine value of less than 1), and 25.0% by mass of liquid oil (25.0% by mass of rapeseed oil).
Oil and fat 8 Raw oil and fat: 25.0 mass% palm-based oil and fat (10.0 mass% palm oil, 15.0 mass% random ester-exchanged oil and fat of palm olein with iodine value of 56), 50.0 mass% random ester-exchanged oil and fat A (25.0 mass% random ester-exchanged oil and fat A1 with iodine value of 23, 25.0 mass% random ester-exchanged oil and fat A2 with iodine value of less than 1), 25.0 mass% liquid oil (25.0 mass% soybean oil). Mixed oil.
Random interesterified oil A1 with iodine value of 23: a random interesterified oil of a mixed oil of 50 parts by mass of extremely hardened palm kernel oil, 15 parts by mass of palm stearin with iodine value of 32, and 35 parts by mass of palm mid-melting point fraction with iodine value of 45.
Random interesterified oil A2 having an iodine value of less than 1: a random interesterified oil of a mixed oil of 50 parts by mass of extremely hardened palm kernel olein oil and 50 parts by mass of extremely hardened palm stearin oil.
〔実施例１の焼き菓子用油脂組成物の製造〕
油脂１（９３．９質量部）、乳化剤（０．５７質量部）、香料（０．００７質量部）、着色料（０．００１３５質量部）、酸化防止剤（０．０２５質量部）を融解混合することで油相を調製した。次に、水（５．０２質量部）、食塩（０．５質量部）を混合することで水相を調製し、調製した油相９４．５０３３５質量部と水相５．５２質量部とを混合して予備乳化を行った。得られた予備乳化物を、オンレーターを用いて急冷可塑化することで、実施例１の焼き菓子用油脂組成物（油中水型乳化物（マーガリン）、油脂含有量９３．９質量％、水分５．０質量％）を得た。
[Production of fat and oil composition for baked goods of Example 1]
An oil phase was prepared by melting and mixing fats and oils 1 (93.9 parts by mass), emulsifier (0.57 parts by mass), flavoring (0.007 parts by mass), coloring (0.00135 parts by mass), and antioxidant (0.025 parts by mass). Next, water (5.02 parts by mass) and salt (0.5 parts by mass) were mixed to prepare an aqueous phase, and the prepared oil phase (94.50335 parts by mass) and aqueous phase (5.52 parts by mass) were mixed to perform preliminary emulsification. The obtained preliminary emulsion was rapidly cooled and plasticized using an onlator to obtain the fat and oil composition for baked confectionery of Example 1 (water-in-oil emulsion (margarine), fat and oil content 93.9% by mass, moisture 5.0% by mass).
〔実施例２の焼き菓子用油脂組成物の製造〕
油脂２（９３．６８質量部）、乳化剤（０．５７質量部）、香料（０．４５質量部）、着色料（０．００１３５質量部）を融解混合することで油相を調製した。次に、水（５質量部）、食塩（０．３質量部）を混合することで水相を調製し、調製した油相９４．７０１３５質量部と水相５．３質量部とを混合して予備乳化を行った。得られた予備乳化物を、オンレーターを用いて急冷可塑化することで、実施例２の焼き菓子用油脂組成物（油中水型乳化物（マーガリン）、油脂含有量９３．７質量％、水分５．０質量％）を得た。
[Production of fat and oil composition for baked goods of Example 2]
The oil phase was prepared by melting and mixing the oil and fat 2 (93.68 parts by mass), emulsifier (0.57 parts by mass), flavor (0.45 parts by mass), and coloring (0.00135 parts by mass). Next, water (5 parts by mass) and salt (0.3 parts by mass) were mixed to prepare an aqueous phase, and the prepared oil phase (94.70135 parts by mass) and aqueous phase (5.3 parts by mass) were mixed to perform preliminary emulsification. The obtained preliminary emulsion was rapidly cooled and plasticized using an onlator to obtain the oil and fat composition for baked confectionery of Example 2 (water-in-oil emulsion (margarine), oil and fat content 93.7% by mass, water content 5.0% by mass).
〔実施例３の焼き菓子用油脂組成物の製造〕
油脂３（８３．３６質量部）、乳化剤（０．４質量部）、香料（０．０４質量部）、着色料（０．００１質量部）、酸化防止剤（０．０２５質量部）を融解混合することで油相を調製した。次に、水（１６．０質量部）、食塩（０．２質量部）を混合することで水相を調製し、調製した油相８３．８２６質量部と水相１６．２質量部とを混合して予備乳化を行った。得られた予備乳化物を、オンレーターを用いて急冷可塑化することで、実施例３の焼き菓子用油脂組成物（油中水型乳化物（マーガリン）、油脂含有量８３．４質量％、水分１６．０質量％）を得た。
[Production of fat and oil composition for baked goods of Example 3]
The oil phase was prepared by melting and mixing the oil 3 (83.36 parts by mass), emulsifier (0.4 parts by mass), flavor (0.04 parts by mass), coloring (0.001 parts by mass), and antioxidant (0.025 parts by mass). Next, water (16.0 parts by mass) and salt (0.2 parts by mass) were mixed to prepare an aqueous phase, and the prepared oil phase (83.826 parts by mass) and aqueous phase (16.2 parts by mass) were mixed to perform preliminary emulsification. The obtained preliminary emulsion was rapidly cooled and plasticized using an onlator to obtain the oil and fat composition for baked confectionery of Example 3 (water-in-oil emulsion (margarine), oil and fat content 83.4% by mass, water content 16.0% by mass).
〔比較例１の焼き菓子用油脂組成物の製造〕
油脂４（８２．５８質量部）、乳化剤（０．９質量部）、香料（０．０２質量部）、着色料（０．００１質量部）を融解混合することで油相を調製した。次に、水（１６．０質量部）、食塩（０．２質量部）、脱脂粉乳（０．３質量部）を混合することで水相を調製し、調製した油相８３．５０１質量部と水相１６．５質量部とを混合して予備乳化を行った。得られた予備乳化物を、オンレーターを用いて急冷可塑化することで、比較例１の焼き菓子用油脂組成物（油中水型乳化物（マーガリン）、油脂含有量８２．６質量％、水分１６．０質量％）を得た。
[Production of fat and oil composition for baked confectionery of Comparative Example 1]
The oil phase was prepared by melting and mixing the oil 4 (82.58 parts by mass), emulsifier (0.9 parts by mass), flavor (0.02 parts by mass), and coloring (0.001 parts by mass). Next, water (16.0 parts by mass), salt (0.2 parts by mass), and skim milk powder (0.3 parts by mass) were mixed to prepare an aqueous phase, and the prepared oil phase (83.501 parts by mass) and aqueous phase (16.5 parts by mass) were mixed to perform preliminary emulsification. The obtained preliminary emulsion was rapidly cooled and plasticized using an onlator to obtain an oil and fat composition for baked confectionery of Comparative Example 1 (water-in-oil emulsion (margarine), oil and fat content 82.6% by mass, water content 16.0% by mass).
〔比較例２の焼き菓子用油脂組成物の製造〕
油脂５（８３．３６質量部）、乳化剤（０．４質量部）、香料（０．０４質量部）、着色料（０．００１質量部）、酸化防止剤（０．０２５質量部）を融解混合することで油相を調製した。次に、水（１６．０質量部）、食塩（０．２質量部）を混合することで水相を調製し、調製した油相８３．８２６質量部と水相１６．２質量部とを混合して予備乳化を行った。得られた予備乳化物を、オンレーターを用いて急冷可塑化することで、比較例２の焼き菓子用油脂組成物（油中水型乳化物（マーガリン）、油脂含有量８３．４質量％、水分１６．０質量％）を得た。
[Production of fat and oil composition for baked goods of Comparative Example 2]
The oil phase was prepared by melting and mixing the oil and fat 5 (83.36 parts by mass), emulsifier (0.4 parts by mass), flavor (0.04 parts by mass), coloring agent (0.001 parts by mass), and antioxidant (0.025 parts by mass). Next, water (16.0 parts by mass) and salt (0.2 parts by mass) were mixed to prepare an aqueous phase, and the prepared oil phase (83.826 parts by mass) and aqueous phase (16.2 parts by mass) were mixed to perform preliminary emulsification. The obtained preliminary emulsion was rapidly cooled and plasticized using an onlator to obtain an oil and fat composition for baked confectionery of Comparative Example 2 (water-in-oil emulsion (margarine), oil and fat content 83.4% by mass, water content 16.0% by mass).
〔比較例３の焼き菓子用油脂組成物の製造〕
油脂６（８１．７９質量部）、乳化剤（０．７質量部）、香料（０．１１質量部）、着色料（０．００１質量部）を溶解混合することで油相を調製した。次に、水（１６．０質量部）、食塩（０．２質量部）、脱脂粉乳（０．５質量部）、風味補強材（０．５質量部）、調味料（０．２質量部）を混合することで水相を調製し、調製した油相８２．６０１質量部と水相１７．４質量部とを混合して予備乳化を行った。得られた予備乳化物を、オンレーターを用いて急冷可塑化することで、比較例３の焼き菓子用油脂組成物（油中水型乳化物（マーガリン）、油脂含有量８１．８質量％、水分１６．０質量％）を得た。
[Production of fat and oil composition for baked confectionery of Comparative Example 3]
An oil phase was prepared by dissolving and mixing fats and oils 6 (81.79 parts by mass), emulsifier (0.7 parts by mass), flavoring (0.11 parts by mass), and coloring (0.001 parts by mass). Next, water (16.0 parts by mass), salt (0.2 parts by mass), skim milk powder (0.5 parts by mass), flavor enhancer (0.5 parts by mass), and seasoning (0.2 parts by mass) were mixed to prepare an aqueous phase, and 82.601 parts by mass of the prepared oil phase and 17.4 parts by mass of the aqueous phase were mixed to perform preliminary emulsification. The obtained preliminary emulsion was rapidly cooled and plasticized using an onlator to obtain an oil and fat composition for baked confectionery of Comparative Example 3 (water-in-oil emulsion (margarine), fat and oil content 81.8% by mass, moisture 16.0% by mass).
〔比較例４の焼き菓子用油脂組成物の製造〕
油脂７（９３．２質量部）を融かすことで油相を調製した。次に、水（５質量部）、食塩（０．４質量部）、酵素処理卵黄（１質量部）、風味材（０．４質量部）を混合することで水相を調製し、調製した油相９３．２質量部と水相６．８質量部とを混合して予備乳化を行った。得られた予備乳化物を、オンレーターを用いて急冷可塑化することで、比較例４の焼き菓子用油脂組成物（油中水型乳化物（マーガリン）、油脂含有量９３．２質量％、水分５．０質量％）を得た。
[Production of fat and oil composition for baked confectionery of Comparative Example 4]
The oil phase was prepared by melting the fat 7 (93.2 parts by mass). Next, water (5 parts by mass), salt (0.4 parts by mass), enzyme-treated egg yolk (1 part by mass), and flavoring material (0.4 parts by mass) were mixed to prepare an aqueous phase, and the prepared oil phase (93.2 parts by mass) and aqueous phase (6.8 parts by mass) were mixed to perform preliminary emulsification. The obtained preliminary emulsion was rapidly cooled and plasticized using an onlator to obtain a fat and oil composition for baked confectionery of Comparative Example 4 (water-in-oil emulsion (margarine), fat and oil content 93.2% by mass, moisture 5.0% by mass).
〔実施例４の焼き菓子用油脂組成物の製造〕
油脂８（８８．８質量部）、乳化剤（０．５７質量部）、香料（０．３７質量部）、着色料（０．００１３５質量部）を融解混合することで油相を調製した。次に、水（１０質量部）、食塩（０．２質量部）、香料（０．１質量部）を混合することで水相を調製し、調製した油相８９．７４１３５質量部と水相１０．３質量部とを混合して予備乳化を行った。得られた予備乳化物を、オンレーターを用いて急冷可塑化することで、実施例４の焼き菓子用油脂組成物（油中水型乳化物（マーガリン）、油脂含量８８．８質量％、水分１０．０質量％）を得た。
[Production of fat and oil composition for baked goods of Example 4]
The oil phase was prepared by melting and mixing the oil and fat 8 (88.8 parts by mass), emulsifier (0.57 parts by mass), flavor (0.37 parts by mass), and coloring (0.00135 parts by mass). Next, the water phase was prepared by mixing water (10 parts by mass), salt (0.2 parts by mass), and flavor (0.1 parts by mass), and the prepared oil phase 89.74135 parts by mass and the water phase 10.3 parts by mass were mixed to perform preliminary emulsification. The obtained preliminary emulsion was rapidly cooled and plasticized using an onlator to obtain the oil and fat composition for baked confectionery of Example 4 (water-in-oil emulsion (margarine), oil and fat content 88.8% by mass, water 10.0% by mass).
各焼き菓子用油脂組成物の２０℃での硬さを下記測定方法で測定し、測定結果を表１、２に示した。各焼き菓子用油脂組成物に含まれる油脂のトリグリセリド含有量、脂肪酸含有量を表１、２に示した。なお、含有量の単位は質量％である（質量比の単位はない。）。 The hardness of each fat composition for baked goods at 20°C was measured using the method described below, and the results are shown in Tables 1 and 2. The triglyceride content and fatty acid content of the fats and oils contained in each fat composition for baked goods are shown in Tables 1 and 2. The content is expressed in mass % (there is no unit for mass ratio).
＜焼き菓子用油脂組成物の硬さの測定方法＞
レオメーター（株式会社山電製、ＣＲＥＥＰ ＭＥＴＥＲ ＲＥ２－３３００５Ｂ）を使用して、下記１）～３）の手順に従ってタルト用生地の硬さを測定した。レオメーターでの測定には、直径３０ｍｍ、高さ８ｍｍの円柱状のプランジャー（樹脂製）を使用した。なお、レオメーターでの硬さは、５０％変形時（プランジャーが７．５ｍｍ貫入した時）の最大荷重とした。
１）直径４０ｍｍ、高さ１５ｍｍの円柱状のステンレス容器に、焼き菓子用油脂組成物
を隙間なく充填し、上面を擦切る。
２）焼き菓子用油脂組成物が充填されたステンレス容器を２０℃に設定した恒温槽で一
晩調温する。
３）調温された焼き菓子用油脂組成物が充填されたステンレス容器を素早く取り出し、
レオメーターを使用して、測定速度１ｍｍ／秒の条件にて、ステンレス容器に充填さ
れた焼き菓子用油脂組成物の硬さを測定する。
<Method for measuring hardness of fat or oil composition for baked goods>
The hardness of the tart dough was measured using a rheometer (manufactured by Yamaden Co., Ltd., CREEP METER RE2-33005B) according to the following procedures 1) to 3). A cylindrical plunger (made of resin) with a diameter of 30 mm and a height of 8 mm was used for the measurement with the rheometer. The hardness measured with the rheometer was the maximum load at 50% deformation (when the plunger penetrated 7.5 mm).
1) The fat and oil composition for baked goods is filled into a cylindrical stainless steel container having a diameter of 40 mm and a height of 15 mm without leaving any gaps, and the upper surface is scraped off.
2) The stainless steel container filled with the fat or oil composition for baked confectionery is kept in a thermostatic bath set at 20° C. overnight to adjust the temperature.
3) The stainless steel container filled with the temperature-adjusted fat and oil composition for baked goods is quickly removed,
The hardness of the fat and oil composition for baked confectionery filled in a stainless steel container is measured using a rheometer at a measurement speed of 1 mm/sec.
〔タルトの製造及び評価〕
製造した各焼き菓子用油脂組成物を使用して、表３の配合で、下記１）～６）の手順に従ってタルト用生地（クッキー生地）を製造した（なお、表３のタルト用生地に配合される穀粉は、小麦粉を１００質量％含有する。また、実施例１、２、比較例５の焼き菓子用油脂組成物を使用して製造したタルト用生地の水分は１１．６質量％、実施例３、比較例１～４の焼き菓子用油脂組成物を使用して製造したタルト用生地の水分は１４．７質量％だった。）。製造したタルト用生地を使用して、下記７）の手順に従ってタルトを製造した。得られたタルトの食感を、以下の方法に従って評価した。結果を表１に示した。
[Production and evaluation of tarts]
Using each of the prepared fat and oil compositions for baked confectionery, a tart dough (cookie dough) was prepared according to the following procedures 1) to 6) with the composition shown in Table 3 (note that the grain flour mixed in the tart dough in Table 3 contains 100% by mass of wheat flour. The moisture content of the tart dough prepared using the fat and oil compositions for baked confectionery of Examples 1 and 2 and Comparative Example 5 was 11.6% by mass, and the moisture content of the tart dough prepared using the fat and oil compositions for baked confectionery of Example 3 and Comparative Examples 1 to 4 was 14.7% by mass). Using the prepared tart dough, a tart was prepared according to the following procedure 7). The texture of the obtained tart was evaluated according to the following method. The results are shown in Table 1.
〔タルトの製造手順〕
１）油脂を混ぜる。
２）上白糖を加えすり混ぜる。
３）食塩を溶解した全卵を加え混ぜる。
４）薄力粉を加え混ぜる。
５）調製した生地を３０ｇに分割してタルト型（上直径７３ｍｍ、下直径６２ｍｍ、
高さ２４ｍｍ）に充填する。
６）生地が充填されたタルト型に、押し型（上直径６７ｍｍ、下直径５６ｍｍ、高さ
２１ｍｍ）を押し当てることで、生地をタルト型にしき込む。
７）上火１８０℃、下火１６０℃のオーブンで２４分間焼成する。
[Tart manufacturing procedure]
1) Mix the fats and oils.
2) Add the white sugar and mix.
3) Add the whole eggs with the salt dissolved in them and mix.
4) Add the flour and mix.
5) Divide the prepared dough into 30 g portions and place them into tart molds (upper diameter 73 mm, lower diameter 62 mm,
Fill to a height of 24 mm.
6) The dough is squeezed into the tart mold by pressing a mold (upper diameter 67 mm, lower diameter 56 mm, height 21 mm) against the tart mold filled with the dough.
7) Bake in an oven with top heat at 180°C and bottom heat at 160°C for 24 minutes.
＜タルトの食感の評価＞
焼成から約２４時間後のタルトを、５名の専門パネルが食することで、タルトの食感を評価した。３名以上の専門パネルがザクザクした食感であると評価した時、ザクザクした食感を有すると判断した。なお、タルトの食感を評価した専門パネルは、食品の食感等の官能評価の訓練を定期的に受けており、食品の食感等の官能評価結果に個人差が少ない。
<Evaluation of the texture of the tart>
The texture of the tarts was evaluated by a panel of five experts who ate the tarts about 24 hours after baking. When three or more experts in the panel rated the texture as crunchy, the tart was judged to have a crunchy texture. The experts who evaluated the texture of the tarts regularly received training in sensory evaluation of food texture, etc., and there was little individual variation in the results of the sensory evaluation of food texture, etc.
実施例の焼き菓子用油脂組成物を使用して製造したタルトは、ザクザクした食感を有していた。
一方、比較例の焼き菓子用油脂組成物を使用して製造したタルトは、ザクザクした食感を有していなかった。
The tart produced using the fat and oil composition for baked confectionery of the example had a crunchy texture.
On the other hand, the tart produced using the comparative example of the fat and oil composition for baked confectionery did not have a crunchy texture.
Claims (7)
件にて測定した時の２０℃での硬さが１５Ｎ以上であり下記条件を満たす焼き菓子用油脂組成物であって、当該焼き菓子用油脂組成物の油脂中に、パーム系油脂が１５～６０質量％、ラウリン系油脂とパーム系油脂とのランダムエステル交換油脂が１０～６０質量％、液状油が１０～５０質量％配合される焼き菓子用油脂組成物。（ただし、下記可塑性油脂組成物Ａ及び下記油脂１を除く）
焼き菓子用油脂組成物：含まれる油脂中に、Ｘ３を２０～５０質量％、Ｃ３２～３８のＸ３を１０質量％以下、Ｃ４０～４６のＸ３を３～３０質量％、Ｃ４８～５４のＸ３を３～２５質量％、Ｃ４０～５４のＸ３を１５～４５質量％、Ｘ２Ｕを５～３５質量％、ＸＵ２を５～３０質量％、Ｕ３を１０～４０質量％含有し、かつ含まれる油脂中のＸ３含有量に対するＣ４０～５４のＸ３含有量の比が０．７以上、Ｘ３含有量に対するＣ４０～４６のＸ３含有量の比が０．３～０．６５である焼き菓子用油脂組成物。
上記の条件において、Ｘ、Ｕ、Ｘ３、Ｘ２Ｕ、ＸＵ２、Ｕ３、Ｃ３２～３８のＸ３、Ｃ４０～４６のＸ３、Ｃ４８～５４のＸ３、Ｃ４０～５４のＸ３はそれぞれ以下のものを示す。
Ｘ：炭素数８～１８の飽和脂肪酸
Ｕ：炭素数１８の不飽和脂肪酸
Ｘ３：Ｘが３分子結合しているトリグリセリド
Ｘ２Ｕ：Ｘが２分子、Ｕが１分子結合しているトリグリセリド
ＸＵ２：Ｘが１分子、Ｕが２分子結合しているトリグリセリド
Ｕ３：Ｕが３分子結合しているトリグリセリド
Ｃ３２～３８のＸ３：構成する脂肪酸残基の総炭素数が３２～３８のＸ３
Ｃ４０～４６のＸ３：構成する脂肪酸残基の総炭素数が４０～４６のＸ３
Ｃ４８～５４のＸ３：構成する脂肪酸残基の総炭素数が４８～５４のＸ３
Ｃ４０～５４のＸ３：構成する脂肪酸残基の総炭素数が４０～５４のＸ３
可塑性油脂組成物Ａ：パーム核オレイン１０ｋｇとパームステアリン１０ｋｇとを混合してランダムエステル交換反応を行い、エステル交換反応終了後、ヨウ素価が２以下になるまで水素添加を行った油脂（２０．８質量部）、パーム油（３７．５質量部）、大豆油（２５質量部）、乳化剤（０．４質量部）、香料（０．１質量部）、酸化防止剤（０．０００２５質量部）、着色料（カロテン）（０．００００１質量部）を溶解混合した油相と水（１６．０質量部）、食塩（０．２質量部）を混合した水相を混合して予備乳化し、得られた予備乳化物を急冷可塑化して得られた可塑性油脂組成物。
油脂１：パーム系油脂、ラウリン系油脂とパーム系油脂とのランダムエステル交換油脂、液状油の混合油であって、固体脂含量が１０℃で３５．１％、２０℃で２６．９％、３５℃で１０．０％である油脂。 An oil-and-fat composition for baked goods that has a hardness of 15 N or more at 20°C when measured with a rheometer (plunger: diameter 30 mm, height 8 mm) at a measurement speed of 1 mm/sec and satisfies the following conditions , the oil-and-fat composition for baked goods containing 15 to 60% by mass of palm-based oil and fat, 10 to 60% by mass of randomly transesterified oil and fat between lauric oil and palm-based oil and 10 to 50% by mass of liquid oil (excluding the plastic oil-and-fat composition A and the oil-and-fat 1 described below).
Oil and fat composition for baked goods: An oil and fat composition for baked goods, comprising 20-50% by mass of X3, 10% by mass or less of X3 from C32-38, 3-30% by mass of X3 from C40-46, 3-25% by mass of X3 from C48-54, 15-45% by mass of X3 from C40-54, 5-35% by mass of X2U, 5-30% by mass of XU2, and 10-40% by mass of U3, wherein the ratio of the content of X3 from C40-54 to the content of X3 in the oil and fat contained therein is 0.7 or more, and the ratio of the content of X3 from C40-46 to the content of X3 in the oil and fat contained therein is 0.3-0.65.
In the above conditions, X, U, X3, X2U, XU2, U3, X3 in C32 to C38, X3 in C40 to C46, X3 in C48 to C54, and X3 in C40 to C54 respectively represent the following.
X: Saturated fatty acid with 8-18 carbon atoms U: Unsaturated fatty acid with 18 carbon atoms X3: Triglyceride with 3 X molecules bonded together X2U: Triglyceride with 2 X molecules and 1 U molecule bonded together XU2: Triglyceride with 1 X molecule and 2 U molecules bonded together U3: Triglyceride with 3 U molecules bonded together X3 C32-38: X3 with a total of 32-38 carbon atoms in the fatty acid residues
C40-46 X3: X3 with a total of 40-46 carbon atoms in the fatty acid residues
C48-54 X3: X3 with a total of 48-54 carbon atoms in the fatty acid residues
C40-54 X3: X3 with a total of 40-54 carbon atoms in the fatty acid residues
Plastic oil and fat composition A: A plastic oil and fat composition obtained by mixing 10 kg of palm kernel olein and 10 kg of palm stearin to carry out a random transesterification reaction, and hydrogenating the oil and fat (20.8 parts by mass) until the iodine value becomes 2 or less after the transesterification reaction is completed, and dissolving and mixing palm oil (37.5 parts by mass), soybean oil (25 parts by mass), emulsifier (0.4 parts by mass), flavoring (0.1 parts by mass), antioxidant (0.00025 parts by mass), and coloring agent (carotene) (0.00001 parts by mass) in an oil phase and mixing water (16.0 parts by mass) and salt (0.2 parts by mass) in an aqueous phase to pre-emulsify the oil and fat composition, and then quenching and plasticizing the resulting pre-emulsion.
Oil and fat 1: A mixed oil of palm-based oil, randomly esterified oil of lauric oil and palm-based oil, and liquid oil, having a solid fat content of 35.1% at 10°C, 26.9% at 20°C, and 10.0% at 35°C.
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