JP2010004806A - Oil-and-fat composition for baked confectionery - Google Patents
Oil-and-fat composition for baked confectionery Download PDFInfo
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本発明は、焼き菓子用練り込み油脂に適した油脂組成物及びその油脂組成物を使用した焼き菓子に関する。 The present invention relates to an oil / fat composition suitable for kneaded fats and oils for baked confectionery and a baked confectionery using the oil / fat composition.
焼き菓子生地に練り込まれる油脂は、主にショートニングが多い。また、伝統的な高級焼き菓子にはバターが使われている。最近は、マーガリンの風味技術の進歩にともない、乳製品、その他の呈味素材、フレーバー等を配合した高級マーガリンの使用も増加している。 The fats and oils kneaded into the baked confectionery dough are mostly shortened. Butter is used for traditional fine baked goods. Recently, with the advance of margarine flavor technology, the use of high-quality margarine containing dairy products, other flavoring materials, flavors, and the like is also increasing.
ショートニングは、焼き菓子の食感にサクサク感を付与する。しかし咀嚼時に食感がねちゃつき、歯に付着する場合がある。一方、バターや高級マーガリンは、風味の点では満足できるが、焼き菓子は固い食感となってしまい、ショートニング同様、歯に付着する場合がある。このような、問題を解決するために種々の検討がなされてきている。 Shortening adds a crisp feeling to the texture of baked goods. However, when chewing, the texture may stick and stick to the teeth. On the other hand, butter and high-grade margarine are satisfactory in terms of flavor, but baked goods have a hard texture and may adhere to teeth as in shortening. Various studies have been made to solve such problems.
例えば、レシチンを酵素的加水分解することで製造したリゾリン脂質を添加する方法（特許文献１）、対称型トリグリセリドを含有し、ＨＬＢが３〜１３の乳化剤を添加した油脂組成物を菓子製品表面に接触させる方法（特許文献２）が開示されているが、いずれも乳化剤を含有し、口溶けが悪くなり、風味も油脂本来のものでなくなるため好ましくない。 For example, a method of adding a lysophospholipid produced by enzymatic hydrolysis of lecithin (Patent Document 1), an oil composition containing a symmetric triglyceride and an emulsifier having an HLB of 3 to 13 added to the confectionery product surface Although the method of making it contact (patent document 2) is disclosed, since all contain an emulsifier, a mouth melt | dissolution will worsen and a flavor will also become non-original in fats and oils, it is unpreferable.
また起泡したクリームを含有させる方法（特許文献３）、油中水型エマルジョンを掻き取り式連続冷却捏和装置を用いて一定の冷却条件で得られる油脂組成物を用いる方法（特許文献４）が開示されているがいずれも使用される油脂についての硬さについての記載はない。 Also, a method of containing a foamed cream (Patent Document 3), a method of using an oil-and-fat composition obtained under a certain cooling condition by scraping a water-in-oil emulsion and using a continuous cooling kneader (Patent Document 4). However, there is no description about the hardness about the fat used.
また、従来の油脂添加の欠点を解決するものとして、ＳＦＣが一定の比率以下の練り込み油脂を配合し、ホスホリパーゼＡ２で酵素処理を実施する方法（特許文献５）がある。これは、酵素を使用する点で厳しい温度管理が求められる。また、Ｃ１４以下飽和脂肪酸２〜５０％、Ｃ２０以上飽和脂肪酸１〜５０％のランダムエステル交換油脂を用いる方法（特許文献６）、ラウリン酸を４〜４０％、炭素数１６以上の飽和脂肪酸を２０〜８０％含有する油脂混合物を、ランダム化率が５〜７５％となるようにエステル交換する方法（特許文献７）等がなされているが、エステル交換を必要とする点で、コストがかかる。またこれらいずれにおいても食感、風味の問題は十分改善されていない。 Further, as a method for solving the disadvantages of conventional fat addition, there is a method (Patent Document 5) in which a kneaded fat and oil having an SFC of a certain ratio or less is blended and an enzyme treatment is performed with phospholipase A2. This requires strict temperature control in that an enzyme is used. Also, a method using a random transesterified oil and fat of C14 or lower saturated fatty acid 2 to 50%, C20 or higher saturated fatty acid 1 to 50% (Patent Document 6), 4 to 40% lauric acid, and 20 saturated fatty acids having 16 or more carbon atoms. A method of transesterifying an oil-and-fat mixture containing -80% so that the randomization rate is 5 to 75% (Patent Document 7) and the like have been performed, but costs are required in that transesterification is required. In any of these, the problems of texture and flavor are not sufficiently improved.
一般的にマーガリンは、原料油脂に水素添加して硬化した油脂と植物油を混合して製造されるが、該硬化油には多量のトランス酸が含まれる。しかし最近、トランス酸の多量摂取により動脈硬化や心筋梗塞のリスクが高められる可能性が示唆されており（非特許文献１など）、米国の食品医薬局（ＦＤＡ）は２００６年頭より食品などへのトランス酸含量の表示を義務付けられたり（２００３年７月１１日付け規則）、世界保健機構（ＷＨＯ）より摂取エネルギーの１％未満（おおよその１日の摂取量としては２ｇ強まで）にするよう勧告が出されている。しかし、マーガリン中のトランス酸量を減らそうとすると、通常硬くなって作業性が悪くなったり、食感が損なわれるなど問題があった。そこで、トランス酸含量が少なくても物性が損なわれていないマーガリンが望まれている。
本発明の目的は、作業性がよく、サクサクとした食感で、咀嚼時にねちゃつかず、歯に付着し難い、口溶けの良いサブレ、ビスケット、クッキー等の焼き菓子類、更にはこれらを製造可能とする焼き菓子用油脂組成物を提供することにある。 The object of the present invention is to produce baked confectionery such as sachets, biscuits, cookies, etc. that are easy to work, have a crispy texture, do not stick when chewing, do not stick to teeth, and melt well in the mouth. It is in providing the oil-fat composition for baked confectionery made possible.
本発明者らは、焼き菓子用油脂組成物に特定量のＰＯＰを含有し、且つ特定量のラウリン酸を含有していると、特定条件下での破断応力が特定の範囲になり、作業性が良く、且つサクサクとした食感で、咀嚼時にねちゃつかず、歯に付着し難い、口溶けの良い焼き菓子類が得られる事を見出し、本発明を完成するに至った。 The present inventors include a specific amount of POP and a specific amount of lauric acid in the fat and oil composition for baked confectionery, and the breaking stress under a specific condition is in a specific range, so that the workability is improved. It was found that a baked confectionery having a good mouthfeel and a crispy texture, not sticky at the time of chewing, hardly sticking to the teeth and having a good melt in the mouth was obtained, and the present invention was completed.
即ち、本発明の第一は、ＰＯＰ含有量が焼き菓子用油脂組成物全体中１２〜４０重量％であり、且つ焼き菓子用油脂組成物に含まれるラウリン酸の含有量が構成脂肪酸全体中２〜１５重量％である焼き菓子用油脂組成物に関する。好ましい実施態様は、パーム中融点分別油の含有量が、焼き菓子用油脂組成物全体中２０〜５０重量％である上記記載の焼き菓子用油脂組成物に関する。より好ましくは、冷却捏和後２０℃保管条件下で、７日目の破断応力が５．０Ｎ〜２００Ｎであり、溶解徐冷後２０℃保管条件下で、油相部の７日目の破断応力が０．１Ｎ〜５．０Ｎである上記記載の焼き菓子用油脂組成物、更に好ましくは、トランス型脂肪酸含量が、焼き菓子用油脂組成物全体中３．０重量％以下である、上記記載の焼き菓子用油脂組成物、に関する。本発明の第二は、上記記載の焼き菓子用油脂組成物を用いることを特徴とする焼き菓子に関する。 That is, according to the first aspect of the present invention, the POP content is 12 to 40% by weight in the entire baked confectionery fat composition, and the lauric acid content contained in the baked confectionery fat composition is 2 in the total constituent fatty acids. It is related with the oil-fat composition for baked confectionery which is -15weight%. A preferable embodiment relates to the oil / fat composition for baked confectionery as described above, wherein the content of the fractionated oil in the palm is 20 to 50% by weight in the whole oil / fat composition for baked confectionery. More preferably, the breaking stress on the seventh day is 5.0N to 200N under 20 ° C. storage conditions after cooling and cooling, and the oil phase part breaks on the seventh day under 20 ° C. storage conditions after dissolution and slow cooling. The oil and fat composition for baked confectionery as described above, wherein the stress is 0.1N to 5.0N, more preferably, the trans fatty acid content is 3.0% by weight or less in the whole oil and fat composition for baked confectionery. The oil-and-fat composition for baked confectionery. The second of the present invention relates to a baked confectionery characterized by using the above-described oil composition for baked confectionery.
本発明の焼き菓子用油脂組成物を用いると、作業性が良く、サクサクとした食感で、咀嚼時にねちゃつかず、歯に付着し難い、口溶けの良いサブレ、ビスケット、クッキー等の焼き菓子類を得ることができる。 When using the oil and fat composition for baked confectionery of the present invention, baked confectionery such as sachets, biscuits, cookies, etc. that has good workability, has a crispy texture, does not stick when chewing, does not stick to teeth, and melts well in the mouth Can be obtained.
以下、本発明につき、さらに詳細に説明する。本発明の焼き菓子用油脂組成物は、ＰＯＰ含有量が焼き菓子用油脂組成物全体中１２〜４０重量％であり、且つ焼き菓子用油脂組成物に含まれるラウリン酸の含有量が構成脂肪酸全体中２〜１５重量％であることが好ましい。そしてより好ましくはパーム中融点分別油の含有量が油脂組成物全体中２０〜５０重量％である。また、本発明の焼き菓子用油脂組成物は、本発明の効果を阻害しない限り必要に応じて前記以外の油脂や乳化剤を含有しても良い。そして、該焼き菓子用油脂組成物は、冷却捏和後２０℃保管条件下で、７日目の破断応力が５．０Ｎ〜２００Ｎであり、且つ溶解徐冷後２０℃保管条件下で、油相部の７日目の破断応力が０．１Ｎ〜５．０Ｎであることが好ましい。 Hereinafter, the present invention will be described in more detail. In the fat and oil composition for baked confectionery of the present invention, the POP content is 12 to 40% by weight in the whole fat and oil composition for baked confectionery, and the content of lauric acid contained in the fat and oil composition for baked confectionery is the entire constituent fatty acid. The content is preferably 2 to 15% by weight. And more preferably, the content of the melting point fractionated oil in palm is 20 to 50% by weight in the entire oil and fat composition. Moreover, the fats and oils composition for baked confectionery of this invention may contain fats and oils other than the above as needed, unless the effect of this invention is inhibited. And this fats and oils composition for baked confectionery is oiled under 20 degreeC storage conditions after kneading | cooling, the breaking stress of the 7th day is 5.0N-200N, and after 20 degreeC storage conditions after melt | dissolution slow cooling, It is preferable that the breaking stress on the seventh day of the phase part is 0.1N to 5.0N.
本発明のＰＯＰとは、構成脂肪酸の１，３位がパルミチン酸であり、２位がオレイン酸であるトリグリセリドのことで、その含有量は焼き菓子用油脂組成物全体中１２〜４０重量％が好ましい。 The POP of the present invention is a triglyceride in which 1,3-positions of constituent fatty acids are palmitic acid and 2-position is oleic acid, and its content is 12 to 40% by weight in the whole oil composition for baked confectionery. preferable.
また本発明の焼き菓子用油脂組成物に含まれるラウリン酸の含有量が、構成脂肪酸全体中２〜１５重量％であることが好ましく、２．４〜５．３重量％がより好ましい。ラウリン酸を多く含む油脂としては、例えばヤシ油、パーム核油などが挙げられ、それらの分別油や硬化油も好適に用いることができる。２重量％より少ない、又は、１５重量％より多いと、本発明の効果を発揮できなくなる場合がある。 Moreover, it is preferable that content of lauric acid contained in the fats and oils composition for baked confectionery of this invention is 2 to 15 weight% in the whole constituent fatty acid, and 2.4 to 5.3 weight% is more preferable. Examples of fats and oils rich in lauric acid include coconut oil, palm kernel oil, and the like, and fractionated oils and hardened oils can also be suitably used. If it is less than 2% by weight or more than 15% by weight, the effects of the present invention may not be exhibited.
ＰＯＰ含有量やラウリン酸の含有量が前記範囲を満たしていれば、その他に特に限定はないが、パーム中融点分別油の含有量が、焼き菓子用油脂組成物全体中２０〜５０重量％であると、ＰＯＰ含有量を容易に前記範囲に調整することができるので好ましい。 As long as the POP content and the lauric acid content satisfy the above-mentioned ranges, there is no particular limitation, but the content of the oil with a melting point in the palm is 20 to 50% by weight in the whole oil composition for baked confectionery. It is preferable that the POP content can be easily adjusted to the above range.
本発明の、焼き菓子用油脂組成物には、パーム中融点分別油、ヤシ油、パーム核油以外にも、パーム油、パーム中融点分別油以外のパーム分別油、さらには従来マーガリンやショートニングに用いられる、いかなる油脂を使用してもよく、例えば、亜麻仁油、桐油、サフラワー油、かや油、胡桃油、芥子油、向日葵油、綿実油、菜種油、大豆油、辛子油、カポック油、米糠油、胡麻油、落花生油、オリーブ油、椿油、茶油、ひまし油、葡萄油、カカオ脂、シア脂、コクム脂、ボルネオ脂等の植物油脂や、魚油、鯨油、牛脂、乳脂、豚脂、鶏油、卵黄油、羊油等の動物油脂挙げられ、また、これらの油脂をエステル交換したものや、硬化、分別したもの等、通常食用に供されるすべての油脂類を用いる事が可能で、それらの群より選ばれる少なくとも１種がある。また、その他必要に応じて水、乳化剤、乳製品、食塩、砂糖、シロップ、香料、着色料、酸化防止剤等を添加してもよい。 The oil and fat composition for baked confectionery of the present invention includes not only palm intermediate melting oil, palm oil and palm kernel oil, but also palm oil, palm oil other than palm intermediate melting oil, and conventional margarine and shortening. Any oil used may be used, for example, linseed oil, tung oil, safflower oil, pod oil, walnut oil, coconut oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran Oil, sesame oil, peanut oil, olive oil, coconut oil, tea oil, castor oil, coconut oil, cacao butter, shea butter, kokum buta, borneo, etc. Animal fats and oils such as egg yolk oil and sheep oil can be mentioned, and all fats and oils that are usually used for food can be used, such as those obtained by transesterification of these oils and fats, and those that have been cured and separated. A little chosen from the group Both there is one. Moreover, you may add water, an emulsifier, dairy products, salt, sugar, syrup, a fragrance | flavor, a coloring agent, antioxidant, etc. as needed.
本発明で使用できる乳化剤については特に限定されず、例えば通常使用されるグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、レシチン、ポリグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル等が挙げられ、少なくとも１種用いることができる。 The emulsifier that can be used in the present invention is not particularly limited, and examples thereof include usually used glycerin fatty acid ester, sorbitan fatty acid ester, lecithin, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and the like. Can be used.
本発明の焼き菓子用油脂組成物中のトランス型脂肪酸含量は、人体への影響を考慮すると少なければ少ない程良く、できるだけ硬化油の使用量を減らして３．０重量％以下に調整することが好ましく、より好ましくは０．９重量％以下であり、製造のし易さ及び効果の観点から、０．５〜０．９重量％がさらに好ましい。なお、本発明の焼き菓子用油脂組成物を用いる限り、それは容易に達成できる。 The trans-fatty acid content in the fat and oil composition for baked confectionery of the present invention should be as small as possible considering the effect on the human body, and can be adjusted to 3.0 wt% or less by reducing the amount of hardened oil used as much as possible. More preferably, it is 0.9 weight% or less, and 0.5 to 0.9 weight% is further more preferable from a viewpoint of the ease of manufacture and an effect. In addition, as long as the oil-fat composition for baked confectionery of this invention is used, it can be achieved easily.
本発明の焼き菓子用油脂組成物は、冷却捏和後２０℃保管条件下で、７日目の破断応力が５．０Ｎ〜２００Ｎであり、また溶解徐冷後２０℃保管条件下で、油相部の７日目の破断応力が０．１Ｎ〜５．０Ｎであることが好ましく、ＰＯＰ含有量が焼き菓子用油脂組成物全体中１２〜４０重量％であり、ラウリン酸の含有量が焼き菓子用油脂組成物に含まれる構成脂肪酸全体中２〜１５重量％であれば、上記物性を有するように調整することは容易に成し得る。これは、焼き菓子用油脂組成物において、冷却捏和後２０℃保管条件下で７日目、即ち製造後の破断応力は５．０Ｎ〜２００Ｎで、程良い硬さを有することを意味し、溶解徐冷後２０℃保管条件下で油相部の７日目、即ち調理により一旦溶融してからの破断応力が０．１Ｎ〜５．０Ｎで、程良い柔らかさとなることを意味する。 The fat and oil composition for baked confectionery of the present invention has a breaking stress of 5.0 N to 200 N on the seventh day after cooling and kneading at 20 ° C. It is preferable that the break stress on the 7th day of the phase part is 0.1N to 5.0N, the POP content is 12 to 40% by weight in the whole oil composition for baked confectionery, and the content of lauric acid is baked If it is 2 to 15 weight% in the whole constituent fatty acid contained in the fat and oil composition for confectionery, it can be easily adjusted to have the above physical properties. This means that the fat and oil composition for baked confectionery has a moderate hardness on the 7th day under storage conditions at 20 ° C. after cooling and kneading, that is, the breaking stress after production is 5.0 N to 200 N, It means that the rupture stress is 0.1N to 5.0N on the 7th day of the oil phase part under 20 ° C storage conditions after melting and slow cooling, that is, once melted by cooking, and becomes moderately soft.
本発明における冷却捏和後２０℃保管条件下で、７日目の破断応力（以下、捏和後破断応力ともいう）の測定は、特に限定はないが、例えば次のようにして実施できる。常法に従い作製した焼き菓子用油脂組成物を２０℃にて７日間保管し、円柱型プランジャーの全面が接触できる大きさに切り出して、２０℃に温調された部屋で、クリープメータ（製品名：ＲＥ２−３３０５、株式会社山電製）を用いて、円柱型プランジャー：直径１６ｍｍ、測定速度を５ｍｍ／ｓ、測定歪率：試料高さの８０％の条件で破断応力を測定する。 The measurement of the breaking stress on the seventh day (hereinafter also referred to as the breaking stress after kneading) under the storage condition at 20 ° C. after cooling and kneading in the present invention is not particularly limited, but can be performed, for example, as follows. The fat and oil composition for baked confectionery prepared according to a conventional method is stored at 20 ° C. for 7 days, cut into a size that allows the entire surface of the cylindrical plunger to come into contact with a creep meter (product) Name: RE2-3305, manufactured by Yamaden Co., Ltd.), the breaking stress is measured under the conditions of a cylindrical plunger: diameter 16 mm, measurement speed 5 mm / s, measurement distortion rate: 80% of sample height.
本発明における溶解徐冷後２０℃保管条件下で、油相部の７日目の破断応力（以下、徐冷後破断応力ともいう）の測定は、特に限定はないが、例えば次のようにして実施できる。まず、焼き菓子用油脂組成物を適当な大きさに切り出して、７０℃で完全に溶解し、油相と水相に分離したら、油相部のみ２５ｇを直径が８．５ｃｍ、高さが１．３ｃｍの容器に移し、７０℃で３０分間保温して完全に溶解させた後、３５℃恒温槽に静置で１時間保管し、更に２０℃恒温槽に静置で７日間保管し、得られた試料を容器に入ったままの状態で破断応力を測定する。なお、焼き菓子用油脂組成物が水分を含まない場合は、油相と水相を分離する必要は生じない。 The measurement of the breaking stress on the seventh day of the oil phase part (hereinafter also referred to as breaking stress after slow cooling) under 20 ° C. storage conditions after dissolution and slow cooling in the present invention is not particularly limited. Can be implemented. First, an oil and fat composition for baked confectionery is cut out to an appropriate size, completely dissolved at 70 ° C., and separated into an oil phase and an aqueous phase, and only 25 g of the oil phase portion has a diameter of 8.5 cm and a height of 1 Transfer to a 3 cm container, incubate at 70 ° C. for 30 minutes to completely dissolve, store in a 35 ° C. thermostatic bath for 1 hour, and then in a 20 ° C. thermostatic bath for 7 days. The breaking stress is measured in a state where the obtained sample is still in the container. In addition, when the oil-fat composition for baked goods does not contain a water | moisture content, it is not necessary to isolate | separate an oil phase and a water phase.
上記条件で実施した場合の本発明の焼き菓子用油脂組成物の破断応力は、冷却捏和後には５．０〜２００Ｎであり、溶解徐冷後に０．１Ｎ〜５．０Ｎであれば、所望の効果を発揮する。冷却捏和後の破断応力が５．０Ｎより低い、或いは２００Ｎを超える場合は、製菓作業性で劣る場合がある。溶解徐冷後の油相部の破断応力が０．１Ｎより少ない場合は、できた焼き菓子の食感が非常にガリガリしたものとなる場合があり、溶解徐冷後の油相部の破断応力が５．０Ｎを超える場合は、できた焼き菓子の食感がさくさくとする傾向にあるが、咀嚼時にねちゃつき、歯に付着しやすくなる場合がある。 The breaking stress of the baked confectionery fat composition of the present invention when carried out under the above conditions is 5.0 to 200 N after cooling and kneading, and is desired to be 0.1 N to 5.0 N after dissolution and slow cooling. Demonstrate the effect. When the breaking stress after cooling and kneading is lower than 5.0 N or exceeds 200 N, the confectionery workability may be inferior. If the breaking stress of the oil phase after dissolution and slow cooling is less than 0.1 N, the texture of the resulting baked confectionery may become very crisp, and the breaking stress of the oil phase after melting and slow cooling Is more than 5.0 N, the texture of the baked confectionery tends to be cramped, but it may become sticky when chewing and easily adhere to the teeth.
本発明の焼き菓子用油脂組成物の製造方法は、特に限定はないが、以下に例示する。全ての油脂原料に、必要に応じて、水、乳化剤、呈味物質を添加して混合撹拌して乳化させ、エマルションを得る。殺菌工程を経てから、急冷可塑化する。急冷可塑化の方法には、通常マーガリンやショートニングを作製する手法を用いることが出来る。具体的には、ボテーター、コンビネーター、オンレーター、パーフェクター等の掻き取り式チューブラー冷却器（Ａユニット）において急冷し、ピンマシン（Ｂユニット）で捏和可塑化する方法が挙げられる。その他の方法として急冷可塑化時に所定の条件で加圧晶析を行ない、油脂組成物を得ることができる。 Although the manufacturing method of the oil-fat composition for baked goods of this invention does not have limitation in particular, it illustrates below. If necessary, water, an emulsifier, and a taste substance are added to all the oil and fat raw materials, and the mixture is stirred and emulsified to obtain an emulsion. After passing through the sterilization process, it is rapidly cooled and plasticized. As a method of rapid cooling plasticization, a technique for producing margarine or shortening can be generally used. Specifically, a method of quenching in a scraped tubular cooler (A unit) such as a botator, a combinator, an onrator, a perfector, and the like, and softening plasticizing with a pin machine (B unit) can be mentioned. As another method, an oil-and-fat composition can be obtained by performing pressure crystallization under predetermined conditions at the time of rapid plasticization.
加圧晶析とは、融解したエマルジョンを冷却晶析させる時に、強制的に加圧することをいう。ここで、加圧は冷却と同時に開始してもよいが、エマルジョンを予め結晶が析出しない程度に冷却した後に加圧して晶析を行った方が、得られる結晶が微細となり、より好ましい物性となるだけではなく、加圧時間の短縮や晶析時間の短縮等の利点があるため好ましい。尚、本発明におけるエマルジョンとは、油相中に水相が粒子として分散して乳状をなすものをいう。 Pressurized crystallization refers to forcible pressurization when a melted emulsion is cooled and crystallized. Here, pressurization may be started at the same time as cooling, but if the emulsion is cooled to an extent that crystals do not precipitate in advance and then pressurized and crystallized, the resulting crystals become finer and more preferable physical properties are obtained. In addition, there are advantages such as shortening of the pressurization time and shortening of the crystallization time, which is preferable. The emulsion in the present invention refers to an emulsion in which an aqueous phase is dispersed as particles in an oil phase to form a milk.
本発明の油脂組成物を用いて、常法に従って、クッキー、ビスケット、パイ、クラッカー、プレッツェル、バターケーキ、スポンジケーキ等の焼き菓子類を作製することができる。また前記焼き菓子類に液糖、洋酒等を塗布することもできる。この処理で更に咀嚼時に食感がねちゃつかず、歯に付着し難い、口溶けの良い焼き菓子ができる。 By using the oil / fat composition of the present invention, baked confectionery such as cookies, biscuits, pies, crackers, pretzels, butter cakes, sponge cakes and the like can be produced according to a conventional method. Moreover, liquid sugar, Western liquor, etc. can also be apply | coated to the said baked confectionery. With this treatment, a baked confectionery that does not stick to the texture when chewed, does not easily adhere to the teeth, and has a good melt in the mouth can be obtained.
以下、本発明を実施例および比較例に基づいて説明するが、本発明はこれらにより何ら限定を受けるものではない。尚、以下の記載において、特に断わらない限り、「部」、「％」は全て「重量部」、「重量％」を表す。 Hereinafter, although this invention is demonstrated based on an Example and a comparative example, this invention does not receive any limitation by these. In the following description, “parts” and “%” represent “parts by weight” and “% by weight” unless otherwise specified.
＜食感評価＞
実施例・比較例で得られたクッキーを１０人の熟練したパネラ−に食べてもらい、食感をねちゃつき、歯への付着、口溶けに分けて評価して、その結果を集約した。その際の評価基準は以下の通りである。食感のねちゃつきは、１：非常にねちゃつく、２：ややねちゃつく、３：普通、４：ややねちゃつかない、５：非常にねちゃつかない。歯への付着は、１：非常に付着する、２：やや付着する、３：普通、４：やや付着しない、５：非常に付着しない。口溶けは、１：非常に悪い、２：やや悪い、３：普通、４：やや良い、５：非常に良い。
<Food texture evaluation>
The cookies obtained in Examples and Comparative Examples were eaten by 10 skilled panelists, and the texture was crumpled, evaluated for adhesion to teeth and melting in the mouth, and the results were collected. The evaluation criteria at that time are as follows. The texture is as follows: 1: very sticky 2: slightly sticky 3: normal 4: not sticky 5: very sticky The adhesion to the teeth is 1: very adherent, 2: adhere slightly, 3: normal, 4: not adhere slightly, 5: not adhere significantly. Melting in the mouth is 1: very bad, 2: somewhat bad, 3: normal, 4: slightly good, 5: very good.
＜作業性評価＞
実施例・比較例のクッキー作製時において、作業性についても評価した。その際の評価基準は、以下の通りである。１：非常に悪い、２：やや悪い、３：普通、４：やや良い、５：非常に良い。
<Workability evaluation>
Workability was also evaluated during the preparation of cookies in the examples and comparative examples. The evaluation criteria at that time are as follows. 1: Very bad, 2: Somewhat bad, 3: Normal, 4: Somewhat good, 5: Very good.
＜捏和後破断応力測定＞
実施例・比較例で得られた焼き菓子用油脂組成物を２０℃にて７日間保管し、直径５．５ｃｍ、高さ３．５ｃｍに切り出して、２０℃に温調された部屋で、物性測定装置クリープメータ（製品名：ＲＥ２−３３０５、株式会社山電製）を用いて、円柱型プランジャー：直径１６ｍｍ、測定速度を５ｍｍ／ｓ、測定歪率：試料高さの８０％の条件で測定した。
<Measurement of breaking stress after kneading>
The fat and oil composition for baked goods obtained in Examples and Comparative Examples was stored at 20 ° C. for 7 days, cut into a diameter of 5.5 cm and a height of 3.5 cm, and the physical properties were adjusted to 20 ° C. Using a measurement device creep meter (product name: RE2-3305, manufactured by Yamaden Co., Ltd.), cylindrical plunger: diameter 16 mm, measurement speed 5 mm / s, measurement distortion rate: 80% of sample height It was measured.
＜徐冷後破断応力測定＞
実施例３及び比較例３で得られた焼き菓子用油脂組成物を適当な大きさに切り出して、７０℃で完全に溶解し、油相と水相に分離したら、油相部のみ２５ｇを直径が８．５ｃｍ、高さが１．３ｃｍの容器に移し、７０℃で３０分間保温して完全に溶解させた後、３５℃恒温槽に静置で１時間保管し、更に２０℃恒温槽に静置で７日間保管し、得られた試料を用いて２０℃に温調された部屋で、物性測定装置クリープメータ（製品名：ＲＥ２−３３０５、株式会社山電製）を用いて、円柱型プランジャー：直径１６ｍｍ、測定速度を５ｍｍ／ｓ、測定歪率：試料高さの８０％の条件で測定した。
<Measurement of breaking stress after slow cooling>
When the fat and oil composition for baked confectionery obtained in Example 3 and Comparative Example 3 was cut into an appropriate size, completely dissolved at 70 ° C., and separated into an oil phase and an aqueous phase, only 25 g of the oil phase portion had a diameter. Was transferred to a container with a height of 8.5 cm and a height of 1.3 cm, and kept at 70 ° C. for 30 minutes for complete dissolution, and then stored in a 35 ° C. constant temperature bath for 1 hour, and further stored in a 20 ° C. constant temperature bath. In a room where the sample was stored for 7 days and temperature-controlled at 20 ° C. using the obtained sample, a column type was measured using a physical property measuring device creep meter (product name: RE2-3305, manufactured by Yamaden Co., Ltd.). Plunger: The diameter was 16 mm, the measurement speed was 5 mm / s, and the measurement distortion was 80% of the sample height.
実施例１，２及び比較例１，２については、得られた焼き菓子用油脂組成物を適当な大きさに２５ｇ切り出して、直径が８．５ｃｍ、高さが１．３ｃｍの容器に入れ、７０℃で３０分間保温して完全に溶解させた後、３５℃恒温槽に静置で１時間保管し、更に２０℃恒温槽に静置で７日間保管し、得られた試料を用いて２０℃に温調された部屋で、物性測定装置クリープメータ（製品名：ＲＥ２−３３０５、株式会社山電製）を用いて、円柱型プランジャー：直径１６ｍｍ、測定速度を５ｍｍ／ｓ、測定歪率：試料高さの８０％の条件で測定した。 For Examples 1 and 2 and Comparative Examples 1 and 2, 25 g of the obtained fat and oil composition for baked confectionery was cut into an appropriate size and placed in a container having a diameter of 8.5 cm and a height of 1.3 cm. After incubating at 70 ° C. for 30 minutes for complete dissolution, it is stored in a 35 ° C. thermostatic bath for 1 hour, and further stored in a 20 ° C. thermostatic bath for 7 days. Using a physical property measuring device creep meter (product name: RE2-3305, manufactured by Yamaden Co., Ltd.), a cylindrical plunger: diameter 16 mm, measurement speed 5 mm / s, measurement distortion rate : Measured under the condition of 80% of the sample height.
（実施例１） 焼き菓子用油脂組成物１の作製
表１の配合に従って調合油を作製した。この調合油を６０℃に温度を調節し、プロペラミキサーにて攪拌混合した後、常法通り掻き取り式チューブラー冷却捏和装置にて冷却捏和して、焼き菓子用油脂組成物１を得た。得られた焼き菓子用油脂組成物１のＰＯＰ含量、ラウリン酸含量、捏和後破断応力、徐冷後破断応力、トランス型脂肪酸含量を表１に示した。
(Example 1) Preparation of baked confectionery fat composition 1 According to the formulation shown in Table 1, a formulated oil was prepared. The temperature of this blended oil was adjusted to 60 ° C., stirred and mixed with a propeller mixer, and then cooled and kneaded with a scraping-type tubular cooling kneader as usual to obtain a fat and oil composition 1 for baked confectionery. It was. Table 1 shows the POP content, the lauric acid content, the breaking stress after kneading, the breaking stress after slow cooling, and the trans fatty acid content of the obtained fat and oil composition 1 for baked confectionery.
（実施例２） 焼き菓子用油脂組成物２の作製
表１の配合に従って、精製豚脂を配合せず、その他の配合量を変更した以外は、実施例１と同様にして焼き菓子用油脂組成物２を得た。得られた焼き菓子用油脂組成物２のＰＯＰ含量、ラウリン酸含量、捏和後破断応力、徐冷後破断応力、トランス型脂肪酸含量を表１に示した。
(Example 2) Preparation of fat and oil composition 2 for baked confectionery According to the blending of Table 1, refined pork fat was not blended and other blending amounts were changed in the same manner as in Example 1, but the fat and oil composition for baked confectionery Product 2 was obtained. Table 1 shows the POP content, the lauric acid content, the breaking stress after kneading, the breaking stress after slow cooling, and the trans fatty acid content of the obtained fat and oil composition 2 for baked confectionery.
（実施例３） 焼き菓子用油脂組成物３の作製
表１の配合に従って、まず乳化剤を混合した調合油を作製した。この油相８３．５部に対して水１６．５部を添加し、約６０℃に温度を調節し、プロペラミキサーにて攪拌混合した後、常法通り掻き取り式チューブラー冷却捏和装置にて冷却捏和して、焼き菓子用油脂組成物３を得た。得られた焼き菓子用油脂組成物３のＰＯＰ含量、ラウリン酸含量、捏和後破断応力、徐冷後破断応力、トランス型脂肪酸含量を表１に示した。
(Example 3) Production of baked confectionery fat and oil composition 3 According to the formulation in Table 1, first, a blended oil in which an emulsifier was mixed was produced. 16.5 parts of water is added to 83.5 parts of this oil phase, the temperature is adjusted to about 60 ° C., and the mixture is stirred and mixed with a propeller mixer. The mixture was cooled and kneaded to obtain a fat and oil composition 3 for baked confectionery. Table 1 shows the POP content, the lauric acid content, the breaking stress after kneading, the breaking stress after slow cooling, and the trans fatty acid content of the obtained fat and oil composition 3 for baked confectionery.
（比較例１） 焼き菓子用油脂組成物４の作製
表１の配合に従って、パーム中融点分別油、精製豚脂及び精製ヤシ油を配合せず、その他の配合量を変更した以外は、実施例１と同様にして焼き菓子用油脂組成物４を得た。得られた焼き菓子用油脂組成物４のＰＯＰ含量、ラウリン酸含量、捏和後破断応力、徐冷後破断応力、トランス型脂肪酸含量表１に示した。
(Comparative example 1) Preparation of fat and oil composition 4 for baked confectionery Examples according to the blending of Table 1 except that the blending oil in the palm melting point, refined pork fat and refined palm oil were not blended, and other blending amounts were changed. In the same manner as in No. 1, an oil / fat composition 4 for baked confectionery was obtained. The obtained POP content, lauric acid content, breaking stress after kneading, breaking stress after slow cooling, and trans fatty acid content are shown in Table 1.
（比較例２） 焼き菓子用油脂組成物５の作製
表１の配合に従って、精製パーム油の代わりに硬化大豆油を８０部配合し、パームダブルオレインの配合量を２０部にした以外は、比較例１と同様にして焼き菓子用油脂組成物５を得た。得られた焼き菓子用油脂組成物５のＰＯＰ含量、ラウリン酸含量、捏和後破断応力、徐冷後破断応力、トランス型脂肪酸含量を表１に示した。
(Comparative example 2) Preparation of fat and oil composition 5 for baked confectionery According to the blending of Table 1, 80 parts of hardened soybean oil was blended instead of purified palm oil, and the blending amount of palm double olein was 20 parts. In the same manner as in Example 1, a fat and oil composition 5 for baked confectionery was obtained. Table 1 shows the POP content, the lauric acid content, the breaking stress after kneading, the breaking stress after slow cooling, and the trans fatty acid content of the obtained fat and oil composition 5 for baked confectionery.
（比較例３） 焼き菓子用油脂組成物６の作製
表１の配合に従って、パーム中融点分別油、パームステアリン及び精製ヤシ油を配合せず、精製パーム油の配合量を２５部に変更し、硬化大豆油を２５部配合した以外は、実施例３と同様にして、焼き菓子用油脂組成物６を得た。得られた焼き菓子用油脂組成物６のＰＯＰ含量、ラウリン酸含量、捏和後破断応力、徐冷後破断応力、トランス型脂肪酸含量を表１に示した。
(Comparative example 3) Preparation of the fat and oil composition 6 for baked confectionery According to the mixing | blending of Table 1, it does not mix | blend palm melting | fusing point fractionation oil, palm stearin, and refined palm oil, changes the compounding quantity of refined palm oil to 25 parts, An oil / fat composition 6 for baked confectionery was obtained in the same manner as in Example 3 except that 25 parts of hardened soybean oil was blended. Table 1 shows the POP content, the lauric acid content, the breaking stress after kneading, the breaking stress after slow cooling, and the trans fatty acid content of the obtained fat and oil composition 6 for baked confectionery.
（実施例４〜６，比較例４〜６） クッキーの作製
実施例１〜３及び比較例１〜３で得られた焼き菓子用油脂組成物１〜６を使用し、表２の配合でクッキーを作製した。
(Examples 4-6, Comparative Examples 4-6) Preparation of Cookies Cookies having the composition shown in Table 2 using the fat and oil compositions 1-6 for baked goods obtained in Examples 1-3 and Comparative Examples 1-3. Was made.
クッキー生地の調製は、焼き菓子用油脂組成物、上白糖、全脂練乳をホバートミキサー（ビーター使用）でよく摺り合わせ、重炭酸アンモニウムを溶解した全卵を少しずつ添加し、攪拌混合で均一にした後、予め混合しておいた薄力粉と脱脂粉乳を合わせることにより行った。この生地を冷蔵庫で一旦休ませてからシーターで延ばして型抜きし、１８０℃で１１分間焼成を行い、クッキーを得た。焼き菓子用油脂組成物の作業性評価及び得られたクッキーの官能評価結果を表２に示した。 Cookie dough is prepared by rubbing oil composition for baked confectionery, super white sugar and whole fat condensed milk well with Hobart mixer (using beater), adding whole egg dissolved ammonium bicarbonate little by little, and stirring and mixing uniformly After that, it was performed by combining the pre-mixed flour and skim milk powder. The dough was once rested in a refrigerator, then stretched with a sheeter and cut out, and baked at 180 ° C. for 11 minutes to obtain cookies. Table 2 shows the workability evaluation of the oil and fat composition for baked confectionery and the sensory evaluation results of the obtained cookies.
表２から明らかなように、本発明品を使用した時、作業性が良く、食感がサクサクとした、咀嚼時に食感がねちゃつかず、歯に付着し難い、口溶けの良いサブレ、ビスケット、クッキー等の焼き菓子類を得ることができた。 As is apparent from Table 2, when using the product of the present invention, the workability is good, the texture is crispy, the texture is not sticky when chewing, it is difficult to adhere to the teeth, and the mouthpiece and the biscuits have a good melt. And baked confectionery such as cookies.
Claims (5)
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| JP2010239893A (en) * | 2009-04-04 | 2010-10-28 | Ito En Ltd | Baked confectionery having improved texture |
| JP2010239892A (en) * | 2009-04-04 | 2010-10-28 | Ito En Ltd | Baked confectionery having improved texture |
| JP2014140346A (en) * | 2012-12-27 | 2014-08-07 | Nisshin Oillio Group Ltd | Plastic fat composition for roll-in and layered puffed wheat flour food product |
| WO2015093310A1 (en) | 2013-12-17 | 2015-06-25 | 日清オイリオグループ株式会社 | Baked confection |
| JP2019088208A (en) * | 2017-11-13 | 2019-06-13 | 株式会社Adeka | Fat composition for baked confectionery |
| WO2020255469A1 (en) | 2019-06-17 | 2020-12-24 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Solid food product composition that contains insoluble-dietary-fiber-containing ingredient, and method for manufacturing solid food product composition |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010239893A (en) * | 2009-04-04 | 2010-10-28 | Ito En Ltd | Baked confectionery having improved texture |
| JP2010239892A (en) * | 2009-04-04 | 2010-10-28 | Ito En Ltd | Baked confectionery having improved texture |
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| JP2014140346A (en) * | 2012-12-27 | 2014-08-07 | Nisshin Oillio Group Ltd | Plastic fat composition for roll-in and layered puffed wheat flour food product |
| WO2015093310A1 (en) | 2013-12-17 | 2015-06-25 | 日清オイリオグループ株式会社 | Baked confection |
| JP2019088208A (en) * | 2017-11-13 | 2019-06-13 | 株式会社Adeka | Fat composition for baked confectionery |
| JP7048267B2 (en) | 2017-11-13 | 2022-04-05 | 株式会社Adeka | Oil composition for baked confectionery |
| WO2020255469A1 (en) | 2019-06-17 | 2020-12-24 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Solid food product composition that contains insoluble-dietary-fiber-containing ingredient, and method for manufacturing solid food product composition |
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