JP2006166725A - Oil and fat composition for baked confectionery product, and baked confectionery product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a baked confectionery product having good flavor and palate feeling, not oily to have no stickiness to the hands or a package bag, and having favorable seasoning fixation. <P>SOLUTION: The oil and fat composition for baked confectionery is obtained through adding an emulsifier lowering a contact angle measured at a rising melting point +10°C by 0.7 times or lower than that of an oil and fat having almost the same rising melting point to the oil and fat having ≥45 solid fat content (SFC) at 20°C and ≤30 solid fat content (SFC) at 35°C. The baked confectionery product is obtained through bringing the oil and fat composition into directly contact with the surface of the processed/baked product. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

本発明は、焼き菓子類製品用油脂組成物及び焼き菓子類製品に関するものである。 The present invention relates to an oil and fat composition for baked confectionery products and a baked confectionery product.

従来から、風味剤を配合した焼き菓子類製品の風味は、焼成すると風味が弱くなってしまうため、焼成後表面に風味剤などを付着させることにより様々な多様性を持った商品が設計されている。この際、風味剤単独では焼き菓子類製品への付着性が悪く、風味剤を付着させる前後に油脂を接触させることが一般的であった。 Traditionally, flavors of baked confectionery products that contain flavors are weakened when baked, so products with various diversity have been designed by attaching flavorants to the surface after baking. Yes. At this time, the flavor alone has poor adhesion to baked confectionery products, and it is common to contact the fats and oils before and after the flavor is attached.

焼き菓子類製品に油脂を接触させることは、上記に示した風味剤の付着性向上以外にも、油脂を接触させることで焼き菓子類製品の吸湿による生地のべたつき性改善や喉越しの改良といった食感への効果が生じる。しかしながら、従来から使用されている油脂では、融点が低い油脂を使用しているため、食した時に油っぽく感じられ、且つ手で持ったときに油脂によるベトツキが生じるという悪影響を及ぼす問題があった。 Contacting baked goods with fats and oils, in addition to improving the adhesion of the flavors shown above, improves the stickiness of the dough due to moisture absorption of the baked confectionery products and improves over the throat. An effect on the texture occurs. However, since the oils and fats that have been used in the past use fats and oils with a low melting point, there is a problem that they feel oily when eaten and have a bad effect that they become sticky when held by hand. It was.

一方、融点が高い油脂を焼き菓子類製品に接触させるとは、油脂が常温（２０℃）で固化し、焼き菓子類製品表面を白色化するといった問題があった。こうした実情から、例えば、焼き菓子類の製造においては、べたつきや白色化、シーズニングの固着性を改良するため、いくつかの改良策が提案されてきた。 On the other hand, when fats and oils having a high melting point are brought into contact with the baked confectionery product, there is a problem that the fats and oils are solidified at room temperature (20 ° C.) and the surface of the baked confectionery product is whitened. In view of such circumstances, for example, in the manufacture of baked confectionery, several improvements have been proposed in order to improve stickiness, whitening, and seasoning fixation.

１０℃における固体脂指数が５以下の液状油脂１００重量部に対して、極度硬化油を所定量配合した油脂組成物を用いることにより、白くボケたり、色調が沈んだりすることなく良好な外観を呈し、優れた風味・食感を有する製品を効率よく製造できるコーティング用油脂組成物（特許文献１）があるが、これは液状油脂に極度硬化油を使用し速乾性、べたつきを抑えることを狙っているもので、シーズニングの固着性についての改善はない。 By using an oil and fat composition in which a predetermined amount of extremely hardened oil is blended with respect to 100 parts by weight of a liquid fat and oil having a solid fat index of 5 or less at 10 ° C., a good appearance can be obtained without white blurring or color deterioration. There is a coating oil composition (Patent Document 1) that can efficiently produce products with excellent flavor and texture, but this uses extremely hardened oil as the liquid oil to prevent quick drying and stickiness. However, there is no improvement in the fixing property of seasoning.

また、炭素数１６〜炭素数２４個の脂肪酸から由来する長鎖飽和脂肪酸残基、並びに酢酸、プロピオン酸、酪酸及びこれらの混合物からなる群から由来する短鎖酸残基を有するトリグリセリド（７０°Ｆ（２１．１℃）で少なくとも約５０％の固体脂肪指数、８０°Ｆ（２６．７℃）で少なくとも約４０％の固体脂肪指数を有する）であるスプレイオイル組成物をスナック基材へ適用し、脂っこい感触のないスナック製品を製造する方法（特許文献２）があるが、これは固体油脂をベースに使用しているため、べたつきは抑えられるが、生地の白色化防止効果は不十分と考ええられる。
従って、風味及び食感が良好で、油っぽくなく手や包装袋へのべたつきがなく、かつ、シーズニングの固着性が良好な焼き菓子が求められている。
特開２００２-４７５００号公報 特許３３２８７４３号公報 Further, a triglyceride (70 °) having a long-chain saturated fatty acid residue derived from a fatty acid having 16 to 24 carbon atoms and a short-chain acid residue derived from the group consisting of acetic acid, propionic acid, butyric acid and a mixture thereof. A spray oil composition having a solid fat index of at least about 50% at F (21.1 ° C) and a solid fat index of at least about 40% at 80 ° F (26.7 ° C) to a snack substrate However, there is a method (Patent Document 2) for producing a snack product that does not have a greasy feel, but because it uses solid oil and fat as the base, stickiness is suppressed, but the whitening prevention effect of the fabric is insufficient. I can think of it.
Accordingly, there is a need for a baked confectionery that has good flavor and texture, is not oily, does not stick to hands and packaging bags, and has good seasoning fixability.
JP 2002-47500 A Japanese Patent No. 3328743

従って、本発明は、風味及び食感が良好で、油っぽくなく手や包装袋へのべたつきがなく、かつ、シーズニングの固着性が良好な焼き菓子類製品を提供することを目的とする。 Therefore, an object of the present invention is to provide a baked confectionery product that has good flavor and texture, is not oily, does not stick to hands and packaging bags, and has good seasoning fixability.

本発明者らは、上記課題を解決するために鋭意検討を重ねた結果、油脂のＳＦＣが２０℃で４５以上、３５℃で３０以下の油脂に、上昇融点＋１０℃の温度で測定する接触角が、組成物と同程度の上昇融点の油脂と対比して、接触角が０．７倍以下に低下させる乳化剤を添加することで、焼き菓子類製品への馴染みの良い油脂組成物を作成した。この油脂組成物を焼き菓子類製品に直接接触させることで、風味及び食感が良好で、油っぽくなく手や包装袋へのべたつきがなく、かつ、シーズニングの固着性が良好な焼き菓子類製品を得ることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention have a contact angle measured at a temperature of rising melting point + 10 ° C. to fats having an SFC of 45 or more at 20 ° C. and 30 or less at 35 ° C. However, by adding an emulsifier that reduces the contact angle to 0.7 times or less as compared with an oil having an increasing melting point similar to that of the composition, an oil / fat composition familiar to baked confectionery products was created. . By directly contacting the oil and fat composition with the baked confectionery product, the baked confectionery has a good flavor and texture, is not oily, does not stick to hands and packaging bags, and has a good seasoning fixing property. The inventors have found that a product is obtained and have completed the present invention.

すなわち、本発明は、２０℃での固体脂含量（ＳＦＣ）が４５以上、及び３５℃での固体脂含量（ＳＦＣ）が３０以下の油脂に、上昇融点＋１０℃の温度で測定する接触角が、組成物と同程度の上昇融点の油脂と対比して、接触角が０．７倍以下に低下させる乳化剤を添加してなる油脂組成物並びに、該油脂組成物を加工・焼成した製品表面に直接接触されてなる焼き菓子類製品である。 That is, according to the present invention, the contact angle measured at a temperature of the rising melting point + 10 ° C. is an oil / fat having a solid fat content (SFC) at 20 ° C. of 45 or more and a solid fat content (SFC) at 35 ° C. of 30 or less. In addition, an oil composition obtained by adding an emulsifier that reduces the contact angle to 0.7 times or less as compared with an oil having an increasing melting point similar to that of the composition, and a product surface obtained by processing and baking the oil composition It is a baked confectionery product that is in direct contact.

以上説明したとおり、油脂組成物を用いることにより、風味及び食感が良好で、油脂の接触量を調整でき、且つシーズニングの固着性が良好な焼き菓子類製品を得ることが出来る。 As described above, by using the oil / fat composition, it is possible to obtain a baked confectionery product that has good flavor and texture, can adjust the contact amount of the oil / fat, and has good seasoning fixability.

本発明でいう焼き菓子類製品とは、小麦粉、コーンフラワー、もしくは米粉等の穀粉、澱粉、加工澱粉等の澱粉性原料（これらの化工澱粉を含む）、必要に応じて油脂原料を使用した生地を加工・焼成したものであって、加工・焼成とは、ビスケット類の生地を最終製品の形状に成型し、オーブン等で加熱すること、及び膨化食品の加圧加熱押出成型等のことを言う。エクストルーダーによる加熱・乾燥、加圧蒸煮・蒸錬機による加工ビスケット類としては、ビスケット（ビスコッティを含む）、クッキー、ワッフル、クラッカー（乾パン、プレッツェルを含む）、パイ、ラスク、ウエハース、スナック菓子、小麦せんべい等を例示することができる。米菓としては、煎餅、おかき、あられ等を例示することができる。 The baked confectionery product as used in the present invention refers to flour, corn flour, rice flour and other starches, starches, processed starches and other starchy raw materials (including these modified starches), and fats and oils as necessary. Processed and baked means that the dough of biscuits is formed into the shape of the final product, heated in an oven, etc., and pressure-heated extrusion molding of puffed food, etc. . Heating / drying with an extruder, processing with pressure steaming / steaming biscuits include biscuits (including biscotti), cookies, waffles, crackers (including dry bread and pretzel), pies, rusks, wafers, snacks, wheat Examples include rice crackers. Examples of rice crackers include rice crackers, rice crackers, and hail.

本発明の油脂組成物に用いられる油脂原料としては、例えば、パーム油、菜種油、大豆油、ひまわり油、コーン油、綿実油、サフラワー油、米ぬか油、ヤシ油、パーム核油等、食用油脂であれば特に限定はされない。また、本発明の油脂組成物に用いられる油脂は、前述の油脂原料を水素添加、エステル交換、分別等の処理をして、２０℃での固体脂含量（ＳＦＣ）が４０以上、及び３５℃での固体脂含量（ＳＦＣ）が３０以下であるものであれば、特に限定されない。 Examples of the oil and fat material used in the oil and fat composition of the present invention include edible oils and fats such as palm oil, rapeseed oil, soybean oil, sunflower oil, corn oil, cottonseed oil, safflower oil, rice bran oil, coconut oil, and palm kernel oil. If there is no particular limitation. Moreover, the fats and oils used in the fat and oil composition of the present invention are obtained by subjecting the aforementioned fat and oil raw materials to hydrogenation, transesterification, fractionation, and the like, so that the solid fat content (SFC) at 20 ° C is 40 or more and 35 ° C. As long as the solid fat content (SFC) is 30 or less, there is no particular limitation.

油脂組成物に用いられる油脂の２０℃での固体脂含量（ＳＦＣ）が４５未満の場合、生地がべとつき、シーズニングの固着性が不十分となり、また、油脂組成物に用いられる油脂の３５℃での固体脂含量（ＳＦＣ）が３０を越えた場合、生地表面が白色化するという問題が生じる。 When the solid fat content (SFC) at 20 ° C. of the fat used in the fat composition is less than 45, the dough becomes sticky and the seasoning is not sufficiently fixed, and at 35 ° C. of the fat used in the fat composition. When the solid fat content (SFC) exceeds 30, the problem arises that the surface of the dough is whitened.

シーズニングは調味料のことで、例えば砂糖等の糖類、食塩、醤油、アミノ酸等の調味料の他、味噌、胡椒、唐辛子、山椒、ワサビ、ガーリック、セロリー、パプリカ等の香辛料やビーフ、ポーク、チキン、えび、かに等から得られた天然オイルフレーバー、さらに澱粉、色素、香料等がある。これらのシーズニングは固体（粉状ないし粒状等）の任意の形態で使用可能であり限定されない。また、シーズニングの固着性の判断は、生地に油脂組成物を生地重量対比１０％塗布した後、過剰のシーズニングを生地表面に振りかけ、１００℃雰囲気に５分間保存後（スプレー後固化した油脂組成物を１００℃雰囲気に５分間保存することで油脂組成物が溶解し、シーズニングをしっかり固着させることができる）、冷却し、触手での評価、及び４０℃雰囲気に１０分間保持した後、刷毛で生地表面を軽く掃いて剥がれ落ちたシーズニング量を測定し、４０℃に保持する前のシーズニング量からシーズニングの固着率を計算する。 Seasoning is a seasoning, for example, sugars, sugars, salt, soy sauce, amino acids and other seasonings, as well as spices such as miso, pepper, chili, yam, wasabi, garlic, celery, paprika, beef, pork, chicken , Natural oil flavors obtained from shrimp, crab and the like, as well as starches, pigments and fragrances. These seasonings can be used in any form of solid (powder or granular) and are not limited. In addition, the seasoning stickiness is determined by applying an oil / fat composition to the dough at 10% relative to the weight of the dough, sprinkling excess seasoning on the dough surface, and storing in a 100 ° C. atmosphere for 5 minutes (solidified oil after spraying) Can be stored in a 100 ° C. atmosphere for 5 minutes to dissolve the oil and fat composition, and the seasoning can be firmly fixed), cooled, evaluated with tentacles, and held in a 40 ° C. atmosphere for 10 minutes, and then a cloth with a brush The seasoning amount peeled off by lightly sweeping the surface is measured, and the fixing rate of seasoning is calculated from the amount of seasoning before holding at 40 ° C.

固体脂含量（ＳＦＣ）の測定方法は、IUPAC2.150（Solid Content Determination in Fats by NMR）に準じて行った。 The solid fat content (SFC) was measured according to IUPAC2.150 (Solid Content Determination in Fats by NMR).

本発明の油脂組成物は、２０℃での固体脂含量（ＳＦＣ）が４５以上、及び３５℃での固体脂含量（ＳＦＣ）が３０以下の油脂に、上昇融点＋１０℃の温度で測定する接触角が、組成物と同程度の上昇融点の油脂と対比して、接触角が０．７倍以下に低下させる乳化剤を添加してなるものであれば特に限定されない。接触角の低下方法としては、乳化剤はＨＬＢ４〜１２である乳化剤を油脂に添加することでできる。ＨＬＢが４未満のものであれば、接触角の低下効果が小さく、組成物と同程度の上昇融点の油脂と対比して、接触角を０．７倍以下にすることが困難であり、ＨＬＢが１２よりも大きいものであれば、油脂への溶解性が低く本発明の効果が得られ難くなる。乳化剤のＨＬＢについては、５〜１０が更に好ましい。また乳化剤としては、ポリグリセリン脂肪酸エステル、及び有機酸モノグリセリドなどが挙げられるが、ＨＬＢが４〜１２、好ましくは５〜１０のものを好適に用いることができる。 The oil / fat composition of the present invention is a contact measured at an elevated melting point + 10 ° C. with a solid fat content (SFC) at 20 ° C. of 45 or more and a solid fat content (SFC) at 35 ° C. of 30 or less. The angle is not particularly limited as long as it is obtained by adding an emulsifier that lowers the contact angle to 0.7 times or less as compared with an oil having an increasing melting point similar to that of the composition. As a method for reducing the contact angle, the emulsifier can be added by adding an emulsifier of HLB 4 to 12 to the oil. If the HLB is less than 4, the effect of reducing the contact angle is small, and it is difficult to make the contact angle 0.7 times or less as compared with fats and oils having the same rising melting point as the composition. If it is larger than 12, the solubility in fats and oils is low, and the effect of the present invention is hardly obtained. About HLB of an emulsifier, 5-10 are still more preferable. Examples of the emulsifier include polyglycerin fatty acid ester and organic acid monoglyceride, and those having HLB of 4 to 12, preferably 5 to 10 can be suitably used.

乳化剤の添加量としては、油脂に対して０．４〜１０重量％が適する。０．４重量％未満では、２０℃での固体脂含量（ＳＦＣ）が４５以上、及び３５℃での固体脂含量（ＳＦＣ）が３０以下の油脂に、上昇融点＋１０℃の温度で測定する接触角が、組成物と同程度の上昇融点の油脂と対比して、接触角が０．７倍以下にすることが困難である。また、１０重量％を超えると乳化剤の風味が油脂に影響を与える問題がある。 As an addition amount of an emulsifier, 0.4 to 10 weight% is suitable with respect to fats and oils. If less than 0.4% by weight, contact with an oil and fat having a solid fat content (SFC) at 20 ° C. of 45 or more and a solid fat content (SFC) at 35 ° C. of 30 or less at a temperature of rising melting point + 10 ° C. It is difficult for the angle of contact to be 0.7 times or less as compared with fats and oils having an increasing melting point similar to that of the composition. Moreover, when it exceeds 10 weight%, there exists a problem in which the flavor of an emulsifier affects fats and oils.

接触角の測定方法は、油脂組成物を６０℃以上で完全融解後、油脂組成物に使用する２０℃での固体脂含量（ＳＦＣ）が４５以上、及び３５℃での固体脂含量（ＳＦＣ）が３０以下の油脂の上昇融点＋１０℃の雰囲気に２時間以上放置して、油脂組成物の品温を上昇融点＋１０℃に調製する。接触角測定装置『FACE CONTACT−ANGLEMETER CA−D型（協和界面化学（株）社製）』を用いて、品温が油脂の融点（上昇融点）＋１０℃の油脂組成物を専用の液滴調整器で、薄力粉をベースとした生地（市販の餃子の皮：水分約３１％）に滴下し、接触した角度を測定する。油脂組成物を専用の液滴調整器で滴下する場合、液滴調製器の針はテフロン（登録商標）吸油針を用いることが好ましい。 The contact angle is measured by the following method: the solid fat content (SFC) at 20 ° C. used in the fat composition is 45 or more and the solid fat content (SFC) at 35 ° C. Is left for 2 hours or more in an atmosphere of an oil and fat having a temperature of 30 or less, and the temperature of the oil and fat composition is adjusted to an elevated melting point + 10 ° C. Using a contact angle measuring device "FACE CONTACT-ANGLEMETER CA-D type" (manufactured by Kyowa Interface Chemical Co., Ltd.), oil droplets with an oil composition whose product temperature is the melting point (increased melting point) of oil and fat + 10 ° C are prepared. In a bowl, drop on a dough based on soft flour (commercially available dumpling skin: moisture of about 31%) and measure the contact angle. When the oil and fat composition is dropped with a dedicated droplet regulator, it is preferable to use a Teflon (registered trademark) oil-absorbing needle as the needle of the droplet preparation device.

焼き菓子製品の配合や製法は常法に従えばよい。本発明の焼き菓子類製品においては、焼成した後の生地の表面に本発明の油脂組成物を直接接触させる。 What is necessary is just to follow the mixing | blending and manufacturing method of baked confectionery products in a conventional method. In the baked confectionery product of the present invention, the oil composition of the present invention is brought into direct contact with the surface of the baked dough.

油脂組成物の直接接触する方法としては、スプレー、刷毛塗り、浸漬、どぶ漬けなどがある。その際には、加工・焼成後の焼き菓子生地に油脂組成物のみ接触させることであり、それ以外に油脂組成物を焼成前、半焼成、焼成後、何れのタイミングで生地に接触して使用しても良い。作業に応じて又は最終製品の要望する食感や油性感によって、接触方法を選択すればよい。また、接触前後にドーナツシュガーやココナツ等の好みのものをまぶす、あるいは油脂組成物にあらかじめ風味剤や食感剤を混合後に接触させることもできる。また、油脂組成物をフレーク状にして焼き菓子に接触させることもできる。 Examples of the direct contact method of the oil and fat composition include spraying, brushing, dipping, and soaking. In that case, only the fat composition is brought into contact with the baked confectionery dough after processing and baking, and in addition to that, the fat composition is used in contact with the dough at any timing before baking, after half baking, after baking. You may do it. The contact method may be selected depending on the work or the texture or oiliness desired by the final product. Also, before and after the contact, a favorite thing such as donut sugar or coconut can be applied, or a flavoring agent or a food sensation agent can be contacted with the oil or fat composition in advance. Moreover, an oil-and-fat composition can also be made into flakes and can be made to contact baked confectionery.

生地の白色化とは、油脂組成物を６５℃〜７０℃に加温し、常温の焼き菓子に接触させ、常温で保存し、色彩色差計（コニカミノルタ製、CR−３００）でL値を測定した。 The whitening of the dough means that the oil and fat composition is heated to 65 ° C. to 70 ° C., brought into contact with normal temperature baked confectionery, stored at normal temperature, and the L value is measured with a color difference meter (manufactured by Konica Minolta, CR-300). It was measured.

以下、本発明を実施例により具体的に説明するが、本発明の実施例はこれに限られるものではない。 EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the examples of the present invention are not limited thereto.

＜表1＞

<Table 1>

常法に従い、小麦せんべい生地を調製し焼成した。沃素価６８の分別低融点画分を異性化硬化し、融点３８℃の油脂（２０℃のＳＦＣ：７２．４、３５℃のＳＦＣ：１５．１）を得た。焼成後、この油脂に乳化剤（ジグリセリンモノオレイン酸エステル（ＨＬＢ＝８（理研ビタミン（株）製））を１％添加したものを生地にスプレー塗布し、生地の白色化、触手によるべたつき、シーズニングの固着性、風味、食感の評価を行った。結果を表２に示す。 According to a conventional method, wheat cracker dough was prepared and baked. The fractional low melting point fraction having an iodine value of 68 was isomerized and cured to obtain an oil having a melting point of 38 ° C. (20 ° C. SFC: 72.4, 35 ° C. SFC: 15.1). After baking, 1% of emulsifier (diglycerin monooleate ester (HLB = 8 (manufactured by Riken Vitamin Co., Ltd.))) added to this fat is spray-applied to the dough, whitening the dough, stickiness by tentacles, seasoning Table 2 shows the results of the evaluation of the stickiness, flavor and texture of the food.

常法に従い、小麦せんべい生地を調製し焼成した。沃素価６８の分別低融点画分を異性化硬化し、融点４０℃の油脂（２０℃のＳＦＣ：８０．２、３５℃のＳＦＣ：２３．８）を得た。焼成後、この油脂に乳化剤（ジグリセリンモノオレイン酸エステル（ＨＬＢ＝８（理研ビタミン（株）製））を１％添加したものを生地にスプレー塗布し、生地の白色化、触手によるべたつき、シーズニングの固着性、風味、食感の評価を行った。結果を表2に示す。 According to a conventional method, wheat cracker dough was prepared and baked. The fractional low melting point fraction having an iodine value of 68 was isomerized and cured to obtain an oil having a melting point of 40 ° C. (20 ° C. SFC: 80.2, 35 ° C. SFC: 23.8). After baking, 1% of emulsifier (diglycerin monooleate ester (HLB = 8 (manufactured by Riken Vitamin Co., Ltd.))) added to this fat is spray-applied to the dough, whitening the dough, stickiness by tentacles, seasoning Table 2 shows the results of evaluation of the stickiness, flavor, and texture of the food.

比較例１
常法に従い、小麦せんべい生地を調製し焼成した。焼成後、実施例１の油脂組成物の油脂を生地にスプレー塗布し、生地の白色化、触手によるべたつき、シーズニングの固着性の評価を行った。結果を表2に示す。 Comparative Example 1
According to a conventional method, wheat cracker dough was prepared and baked. After baking, the fats and oils of the fat and oil composition of Example 1 were spray-applied to the dough, and the dough was whitened, sticky by the tentacles, and seasoning stickiness was evaluated. The results are shown in Table 2.

比較例２
常法に従い、小麦せんべい生地を調製し焼成した。菜種油とパーム油を混合し水素添加して融点36℃の硬化油脂（２０℃のＳＦＣ：３９．７、３５℃のＳＦＣ：４．８）を得た。焼成後、この硬化油脂に乳化剤（ジグリセリンモノオレイン酸エステル（ＨＬＢ＝８（理研ビタミン（株）製））を１％添加したものを生地にスプレー塗布し、生地の白色化、触手によるべたつき、シーズニングの固着性の評価を行った。結果を表2に示す。 Comparative Example 2
According to a conventional method, wheat cracker dough was prepared and baked. Rapeseed oil and palm oil were mixed and hydrogenated to obtain hardened fats and oils having a melting point of 36 ° C. (20 ° C. SFC: 39.7, 35 ° C. SFC: 4.8). After baking, 1% of this hardened oil and fat added with an emulsifier (diglycerin monooleate (HLB = 8 (manufactured by Riken Vitamin Co., Ltd.))) is spray-applied to the dough, whitening the dough, stickiness by the tentacles, Seasoning stickiness was evaluated and the results are shown in Table 2.

比較例３
常法に従い、小麦せんべい生地を調製し焼成した。焼成後、やし油（２０℃のＳＦＣ：４２．６、３５℃のＳＦＣ：０．２（不二製油（株）製））に乳化剤（ジグリセリンモノオレイン酸エステル（ＨＬＢ＝８（理研ビタミン（株）製））を１％添加したものを生地にスプレー塗布し、生地の白色化、触手によるべたつき、シーズニングの固着性の評価を行った。結果を表2に示す。 Comparative Example 3
According to a conventional method, wheat cracker dough was prepared and baked. After calcination, palm oil (20 ° C. SFC: 42.6, 35 ° C. SFC: 0.2 (manufactured by Fuji Oil Co., Ltd.)) and emulsifier (diglycerin monooleate (HLB = 8 (RIKEN Vitamin)) 1) was added to the dough by spray coating, and the dough was evaluated for whitening, stickiness by tentacles, and seasoning stickiness.

比較例４
常法に従い、小麦せんべい生地を調製し焼成した。焼成後、パームオレイン（２０℃のＳＦＣ：３．７、３５℃のＳＦＣ：０（不二製油（株）製））に乳化剤（ジグリセリンモノオレイン酸エステル（ＨＬＢ＝８（理研ビタミン（株）製））を１％添加したものを生地にスプレー塗布し、生地の白色化、触手によるべたつき、シーズニングの固着性の評価を行った。結果を表2に示す。 Comparative Example 4
According to a conventional method, wheat cracker dough was prepared and baked. After firing, palm olein (20 ° C SFC: 3.7, 35 ° C SFC: 0 (Fuji Oil Co., Ltd.)) and emulsifier (diglycerin monooleate (HLB = 8, Riken Vitamin Co., Ltd.) 1) was added to the dough, and the dough was evaluated for whitening, stickiness by tentacles, and seasoning stickiness.

比較例５
常法に従い、小麦せんべい生地を調製し焼成した。沃素価６８の分別低融点画分を異性化硬化し、融点４１℃の油脂（２０℃のＳＦＣ：８２．２、３５℃のＳＦＣ：３５．０）を得た。焼成後、この油脂に乳化剤（ジグリセリンモノオレイン酸エステル（ＨＬＢ＝８（理研ビタミン（株）製））を１％添加したものを生地にスプレー塗布し、生地の白色化、触手によるべたつき、シーズニングの固着性、風味、食感の評価を行った。結果を表2に示す。 Comparative Example 5
According to a conventional method, wheat cracker dough was prepared and baked. The fractional low melting point fraction having an iodine value of 68 was isomerized and cured to obtain an oil having a melting point of 41 ° C. (20 ° C. SFC: 82.2, 35 ° C. SFC: 35.0). After baking, 1% of the oil and fat added with an emulsifier (diglycerin monooleate (HLB = 8 (manufactured by Riken Vitamin Co., Ltd.))) is spray-applied to the dough, whitening the dough, stickiness by tentacles, seasoning Table 2 shows the results of evaluation of the stickiness, flavor, and texture of the food.

比較例６
常法に従い、小麦せんべい生地を調製し焼成した。焼成後、実施例１の油脂組成物の油脂に乳化剤（デカグリセリンデカオレイン酸エステル（ＨＬＢ＝３（太陽化学（株）製））を１％添加したものを生地にスプレー塗布し、生地の白色化、触手によるべたつき、シーズニングの固着性の評価を行った。結果を表2に示す。 Comparative Example 6
According to a conventional method, wheat cracker dough was prepared and baked. After baking, 1% of emulsifier (decaglycerin dekaoleate ester (HLB = 3 (manufactured by Taiyo Kagaku))) added to the oil and fat of the oil and fat composition of Example 1 was spray-applied to the dough, and the white of the dough Table 2 shows the results of the evaluation of adhesion, stickiness of tentacles, and seasoning.

以上の油脂組成物をスプレーで生地重量対比１０％塗布し、生地の白色化を測定。その際、生地のべたつきも、触手によって評価した。
シーズニングの固着性は生地重量対比１０％塗布した後に、過剰のグラニュウ糖を振りかけ、１００℃５分処理し、冷却。固着していないグラニュウ糖を除去。更に人の体温を想定し、４０℃に１０分間保持し、生地表面を軽く刷毛で掃いて剥がれ落ちたグラニュウ糖を測定した。また、人が触ってシーズニング（グラニュウ糖）がどの程度、剥がれるか測定した。 Apply 10% of the above oil and fat composition by spraying to the weight of the dough, and measure the whitening of the dough. At that time, the stickiness of the fabric was also evaluated by tentacles.
For seasoning fixation, apply 10% of the dough weight, sprinkle excess granulated sugar, treat at 100 ° C for 5 minutes, and cool. Removes unfixed granulated sugar. Further, assuming the human body temperature, it was held at 40 ° C. for 10 minutes, and the surface of the dough was lightly swept with a brush to measure the granulated sugar peeled off. In addition, it was measured how much seasoning (granulated sugar) peeled off when touched by a person.

＜表２＞

<Table 2>

*接触角（倍）：乳化剤無添加の接触角との対比値（乳化剤添加での接触角値/乳化剤無添加の接触角値
*生地の白色化評価基準：○生地が白くなってない ×生地が白くなっている
L値： 生地のみ（スプレーなし）のL値は62
*べたつき： ○べたつかない △ややべたつく ×べたつく
*シーズニングの固着性：固着率（%）＝４０℃処理後固着しているシーズニング量/４０℃処理前の生地に固着しているシーズニング量＊１００ * Contact angle (times): Contrast with contact angle without emulsifier (Contact angle value with emulsifier added / Contact angle value without emulsifier
* Evaluation criteria for fabric whitening: ○ The fabric is not white × The fabric is white
L value: L only for fabric (no spray) is 62
* Stickiness: ○ Not sticky △ Slightly sticky × Sticky
* Seasoning fixability: fixing rate (%) = seasoning amount fixed after 40 ° C. treatment / seasoning amount fixed to fabric before 40 ° C. treatment * 100

以上の結果から、本発明に従って調製された油脂組成物（実施例１及び２）を使用することにより、油っぽくなく、べたつきがない、且つシーズニングの固着性が良好な焼き菓子類製品が得られた。 From the above results, by using the oil and fat composition prepared in accordance with the present invention (Examples 1 and 2), a baked confectionery product that is not oily, non-sticky, and has good seasoning fixability is obtained. It was.

Claims (2)

２０℃での固体脂含量（ＳＦＣ）が４５以上、及び３５℃での固体脂含量（ＳＦＣ）が３０以下の油脂に、上昇融点＋１０℃の温度で測定する接触角が、組成物と同程度の上昇融点の油脂と対比して、接触角が０．７倍以下に低下させる乳化剤を添加してなる油脂組成物。 Oils and fats with a solid fat content (SFC) at 20 ° C. of 45 or more and a solid fat content (SFC) at 35 ° C. of 30 or less and the contact angle measured at a temperature of the rising melting point + 10 ° C. are about the same as the composition Oil composition obtained by adding an emulsifier that reduces the contact angle to 0.7 times or less as compared with an oil having an increasing melting point. 請求項１の油脂組成物を加工・焼成した製品表面に直接接触されてなる焼き菓子類製品。 A baked confectionery product obtained by directly contacting the surface of a product obtained by processing and baking the oil / fat composition of claim 1.