JP6715700B2 - Oil/fat composition, coating oil/fat and sand cream using the same - Google Patents
Oil/fat composition, coating oil/fat and sand cream using the same Download PDFInfo
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- JP6715700B2 JP6715700B2 JP2016128193A JP2016128193A JP6715700B2 JP 6715700 B2 JP6715700 B2 JP 6715700B2 JP 2016128193 A JP2016128193 A JP 2016128193A JP 2016128193 A JP2016128193 A JP 2016128193A JP 6715700 B2 JP6715700 B2 JP 6715700B2
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Landscapes
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Description
本発明は、焼き菓子類、和菓子類、スナック類などのコーティングやサンドクリームに使用される油脂組成物とそれを用いたコーティング油脂およびサンドクリームに関する。 The present invention relates to an oil and fat composition used for coating and sand cream of baked confectioneries, Japanese confectioneries, snacks and the like, a coated oil and fat and a sand cream using the same.
焼き菓子類、和菓子類、スナック類などの食品は、表面の艶出しや、色調、風味、食感の改良、保存安定性の向上、調味料の固着などを目的として、焼成した生地に油脂をコーティングすることが行われている。またこれらの食品には、油脂と呈味成分を配合したサンドクリームを挟むことが行われている。 Foods such as baked confectionery, Japanese confectionery, snacks, etc. contain oil and fat on the baked dough for the purpose of glossing the surface, improving the color tone, flavor, texture, improving storage stability, fixing seasonings, etc. It is being coated. Further, sandwich creams containing oil and fat and a taste component are sandwiched between these foods.
このコーティング油脂は、塗布後に速やかに固化しベタツキがなくなることが、油脂の液ダレや包装材料への付着などを短時間で抑制できる点から求められる。さらに、このような点から硬さを有しながらも、喫食したときには口中では速やかに溶け、かつ油脂に由来する適度な油性感があることが求められている。言い換えると、口中でもったりし過ぎずに油脂の適度な後残りがあることが求められている。 This coating oil and fat is required to solidify quickly after application and to eliminate stickiness, since it is possible to suppress dripping of oil and fat and adhesion to packaging materials in a short time. Further, from this point of view, it is required that, while having hardness, it immediately dissolves in the mouth when eaten and has an appropriate oily feel derived from fats and oils. In other words, it is required that there is a proper amount of residual oil and fat without lingering too much.
サンドクリームには、保形性を保つために適度な硬さが求められる。さらに、このような点から硬さを有しながらも、喫食したときには口中では速やかに溶け、かつ油脂に由来する適度な油性感があることが求められている。言い換えると、口中でもったりし過ぎずに、サンドクリームが溶けた後に残る油脂に起因するコク味と存在感があることが求められている。 The sand cream is required to have an appropriate hardness in order to maintain its shape retention. Further, from this point of view, it is required that, while having hardness, it immediately dissolves in the mouth when eaten and has an appropriate oily feel derived from fats and oils. In other words, it is required to have a rich taste and presence due to the fats and oils remaining after the sand cream is melted without being overly pungent.
さらに近年では、健康志向の高まりにともない、一定量を摂取するとＬＤＬコレステロールを増加させ心臓疾患のリスクを高めるといわれているトランス脂肪酸の低減化が望まれている。 Furthermore, in recent years, as health consciousness has increased, it has been desired to reduce trans fatty acids, which are said to increase LDL cholesterol and increase the risk of heart disease when a certain amount is ingested.
従来、上記のようなコーティング油脂やサンドクリームとして、特許文献１〜４の技術が提案されている。 Conventionally, the techniques of Patent Documents 1 to 4 have been proposed as coating oils and fats and sand creams as described above.
特許文献１には、コーティング油脂として、硬さや固化速度などを改良し、トランス脂肪酸を低減化する技術として、ラウリン系油脂とパーム系油脂とのエステル交換油脂を使用することが提案されている。特許文献２〜４には、サンドクリームとして、主にエステル交換油脂を使用した技術が提案されている。 Patent Document 1 proposes to use, as a coating oil and fat, a transesterification oil and fat of lauric oil and palm oil and fat as a technique for improving hardness and solidification rate and reducing trans fatty acids. Patent Documents 2 to 4 propose techniques mainly using transesterified oils and fats as a sand cream.
上記の技術は、ラウリン系油脂を使用していても、ラウリン系油脂中の極度硬化油量や、ラウリン系油脂自体の配合量が少ない。またラウリン系油脂は、これを原料とするエステル交換油脂として使用すると、エステル交換反応によってトリグリセリドの脂肪酸組成が均一化され、口溶けが悪くなりもたつき感が解消されず、口溶けの改良が望まれていた。 In the above technique, even if lauric oil and fat are used, the amount of extremely hardened oil in lauric oil and fat and the amount of lauric oil and fat itself blended are small. Further, lauric oil and fat, when used as a transesterified oil and fat obtained from this as a raw material, the fatty acid composition of the triglyceride is homogenized by the transesterification reaction, the melt-in-the-mouth does not get worse and the sticky feeling is not eliminated, and improvement in the melt-in-the-mouth has been desired. ..
ラウリン系油脂やこれを原料に含むエステル交換油脂を配合する技術は、被覆チョコレートにおいて、固化速度や口溶けなどの観点から提案されているが（特許文献５〜７）、あくまでもチョコレートが対象であるため、食感として口溶けと“切れ”を必須としており、これに対して上記のようなコーティング油脂やサンドクリームにおいては焼き菓子類、和菓子類、およびスナック類などの生地との相性が重要であり、口溶けと適度な油性感をいずれも必須とする点で、求められる特性、課題が異なっている。特に、ある程度の油性感（喫食したときの存在感）が必要である点は被覆チョコレートにはない課題である。 A technique of blending a lauric oil and fat or a transesterified oil and fat containing the same as a raw material has been proposed in terms of a solidification rate and melting in the mouth in coated chocolate (Patent Documents 5 to 7), but since the target is chocolate only. , It is indispensable that the texture melts in the mouth and "cuts", whereas in the coating oils and sand creams as described above, compatibility with dough such as baked confectionery, Japanese confectionery, and snacks is important, The required properties and problems differ in that both melting in the mouth and proper oily feeling are essential. In particular, the point that a certain degree of oiliness (presence when eating) is required is a problem that coated chocolate does not have.
本発明は、以上の通りの事情に鑑みてなされたものであり、口溶けが良好でかつ適度な油性感のある、食品へのコーティングまたはサンドクリームに使用される油脂組成物とそれを用いたコーティング油脂およびサンドクリームを提供することを課題としている。 The present invention has been made in view of the circumstances as described above, having a good meltability in the mouth and having a suitable oily feeling, an oil and fat composition used for coating food products or sand cream, and a coating using the same. It is an object to provide fats and oils and sand cream.
上記の課題を解決するために、本発明の油脂組成物は、食品へのコーティングまたはサンドクリーム（いずれもチョコレートとしての使用を除く。）に使用される油脂組成物であって、エステル交換反応処理がされておらず、かつ極度硬化油を６５〜８５質量％含むラウリン系油脂を油脂全体の質量に対して８０質量％以上含有し、ラウリン系油脂を原料に含むエステル交換油脂を含有せず、トランス脂肪酸の含有量が油脂の構成脂肪酸全体の質量に対して３質量％以下であることを特徴としている。 In order to solve the above-mentioned problems, the oil/fat composition of the present invention is an oil/fat composition used for coating food products or for sand cream (both of which are excluded from use as chocolate), which comprises a transesterification reaction treatment. Is not included, and contains 80% by mass or more of lauric oil and fat containing 65 to 85% by mass of extremely hardened oil relative to the total mass of fat and oil, and does not contain transesterified oil and fat containing lauric oil and fat as a raw material, It is characterized in that the content of trans fatty acids is 3% by mass or less with respect to the total mass of the constituent fatty acids of the fats and oils.
本発明のコーティング油脂は、前記油脂組成物を含有することを特徴としている。 The coating oil and fat of the present invention is characterized by containing the oil and fat composition.
本発明のサンドクリームは、前記油脂組成物を含有することを特徴としている。 The sand cream of the present invention is characterized by containing the oil and fat composition.
本発明によれば、食品へのコーティングまたはサンドクリームに使用した際に、口溶けが良好でかつ適度な油性感が得られる。 ADVANTAGE OF THE INVENTION According to this invention, when it is used for coating food products or for sand cream, it melts well in the mouth and has an appropriate oily feel.
以下に、本発明を詳細に説明する。
１．油脂組成物
本発明の油脂組成物は、エステル交換反応処理がされておらず、かつ極度硬化油を６５〜８５質量％含むラウリン系油脂を油脂全体の質量に対して８０質量％以上含有する。このように本発明の油脂組成物は、極度硬化油主体のラウリン系油脂を多く配合し、かつラウリン系油脂としてエステル交換反応処理がされていないものを使用したことを特徴としている。これにより、コーティング油脂に求められる固化速度や硬さ、サンドクリームの保形性を保つために求められる硬さを確保しつつ、喫食したときには口中では速やかに溶け、かつ油脂に由来する適度な油性感が得られる。
The present invention will be described in detail below.
1. Oil/fat composition The oil/fat composition of the present invention is not subjected to the transesterification reaction treatment and contains 80% by mass or more of lauric oil/fat containing 65 to 85% by mass of extremely hardened oil, based on the total mass of the oil/fat. As described above, the oil and fat composition of the present invention is characterized in that a large amount of lauric oil and fat mainly composed of extremely hardened oil is blended and that the lauric oil and fat which is not subjected to the transesterification reaction treatment is used. This ensures the solidification speed and hardness required for coating fats and oils, and the hardness required for maintaining the shape retention of sand cream, while quickly dissolving in the mouth when eaten, and a suitable oil derived from fats and oils. A sexual feeling can be obtained.
本発明においてラウリン系油脂は、全構成脂肪酸中のラウリン酸含有量が３０質量％以上の油脂であり、例えば、パーム核油、ヤシ油や、これらの分別油、これらの硬化油（上記の極度硬化油を含む）などが挙げられる。これらは１種単独で使用してもよく、２種以上を組み合わせて使用してもよい。硬化油の場合、水素添加量によってトランス脂肪酸の含有量が増加する虞があるため、硬化油を用いる場合には微水素添加したものか、低温硬化したもの、または完全水素添加した極度硬化油が好ましく、特に極度硬化油が好ましい。 In the present invention, the lauric oil and fat is an oil and fat having a lauric acid content of 30% by mass or more in all the constituent fatty acids, and examples thereof include palm kernel oil, coconut oil, fractionated oils thereof, and hardened oils thereof (above-mentioned extreme Hardened oil is included). These may be used alone or in combination of two or more. In the case of hardened oil, the content of trans fatty acid may increase depending on the hydrogenation amount.Therefore, when using hardened oil, either slightly hydrogenated one, low temperature cured one or fully hydrogenated extremely hardened oil should be used. Preferred is extremely hardened oil.
本発明の油脂組成物は、エステル交換反応処理がされていないラウリン系油脂を使用することで、エステル交換反応によってトリグリセリドの脂肪酸組成が均一化され口溶けが悪くなり、もたつき感がでることがなく、喫食したときには口中では速やかに溶け、かつ油脂に由来する適度な油性感が得られる。 The oil and fat composition of the present invention uses a lauric oil and fat which has not been subjected to a transesterification reaction treatment, whereby the fatty acid composition of the triglyceride is homogenized by the transesterification reaction and the melting in the mouth is deteriorated, and the feeling of wobbling does not occur. When eaten, it quickly dissolves in the mouth and an appropriate oily feeling derived from fats and oils is obtained.
本発明の油脂組成物は、ラウリン系油脂中に極度硬化油を６５〜８５質量％含むラウリン系油脂を使用することで、コーティング油脂に求められる固化速度や硬さ、サンドクリームの保形性を保つために求められる硬さを確保しつつ、喫食したときには口中では速やかに溶け、かつ油脂に由来する適度な油性感が得られる。この点を考慮すると、ラウリン系油脂は、ラウリン系油脂全体として極度硬化油を６９〜８５質量％含むことが好ましい。なお、ラウリン系油脂のうち極度硬化油は、ヨウ素価３以下であることが好ましい。 The oil and fat composition of the present invention uses a lauric oil and fat containing 65 to 85% by mass of extremely hardened oil in the lauric oil and oil, to thereby improve the solidification rate and hardness required for the coating oil and fat, and the shape retention of the sand cream. While securing the hardness required for keeping, when swallowed, it quickly dissolves in the mouth and an appropriate oily feeling derived from fats and oils is obtained. Considering this point, the lauric oil and fat preferably contains 69 to 85 mass% of the extremely hardened oil as the whole lauric oil and fat. The extremely hardened oil of the lauric fats and oils preferably has an iodine value of 3 or less.
本発明の油脂組成物は、ラウリン系油脂を油脂全体の質量に対して８０質量％以上含有することで、喫食したときには口中では速やかに溶け、かつ油脂に由来する適度な油性感が得られる。特に、ラウリン系油脂に特有の良好な口溶けが得られる。この点を考慮すると、ラウリン系油脂の含有量は、油脂全体の質量に対して８５質量％以上が好ましい。 The oil composition according to the present invention contains 80% by mass or more of lauric oil and fat based on the total mass of the oil and fat, so that when it is eaten, it quickly dissolves in the mouth and an appropriate oily feeling derived from the oil and fat is obtained. In particular, good melting in the mouth, which is characteristic of lauric oils and fats, can be obtained. Considering this point, the content of the lauric oil and fat is preferably 85% by mass or more with respect to the total mass of the oil and fat.
ラウリン系油脂のうち極度硬化油は、パーム核極度硬化油とヤシ極度硬化油とを組み合わせたものが好ましく、これらの質量比（パーム核極度硬化油：ヤシ極度硬化油）を９０：１０〜１０：９０にすることが好ましい。これにより、口溶けと適度な油性感を両立するために、後述の５℃と３５℃の固体脂含量およびこれらの差を調整することができる。これらの点を考慮すると、さらに、極度硬化油以外のラウリン系油脂としてヤシ油を使用することが好ましい。 Among the lauric oils and fats, the extremely hardened oil is preferably a combination of an extremely hardened palm kernel oil and an extremely hardened palm oil, and their mass ratio (palm nucleus extremely hardened oil:extremely hardened palm oil) is 90:10 to 10. : 90 is preferable. This makes it possible to adjust the solid fat content at 5° C. and 35° C., which will be described later, and the difference therebetween in order to achieve both melting in the mouth and a suitable oily feel. Considering these points, it is further preferable to use coconut oil as the lauric oil and fat other than the extremely hardened oil.
本発明の油脂組成物は、トランス脂肪酸の含有量が油脂の構成脂肪酸全体の質量に対して３質量％以下である。トランス脂肪酸の摂取量が多くなると、血液中におけるＬＤＬコレステロール量が増加しうるが、トランス脂肪酸の含有量を３質量％以下とすることで、トランス脂肪酸の摂取量を抑えることができる。上記のように、エステル交換反応処理がされておらず、かつ極度硬化油を６５〜８５質量％含むラウリン系油脂を油脂全体の質量に対して８０質量％以上含有するとともに、このラウリン系油脂以外の油脂配合を調整することで、トランス脂肪酸の含有量を３質量％以下とすることができる。 The oil and fat composition of the present invention has a trans fatty acid content of 3% by mass or less based on the total mass of the constituent fatty acids of the oil and fat. When the intake amount of trans fatty acid increases, the amount of LDL cholesterol in blood may increase, but the intake amount of trans fatty acid can be suppressed by setting the content of trans fatty acid to 3% by mass or less. As described above, 80% by mass or more of lauric oil and fat containing 65 to 85% by mass of extremely hardened oil is contained in an amount of 80% by mass or more with respect to the total mass of the oil and fats other than the lauric oil and fat. The content of trans fatty acid can be adjusted to 3% by mass or less by adjusting the oil/fat composition.
本発明の油脂組成物は、構成脂肪酸が全て炭素数８以上である３飽和トリグリセリドの含有量が油脂のトリグリセリド全体の質量に対して７５質量％以上であることが好ましい。炭素数８以上である３飽和トリグリセリドの含有量がこの範囲内であると、コーティング油脂に求められる固化速度や硬さ、サンドクリームの保形性を保つために求められる硬さを確保しつつ、喫食したときには口中では速やかに溶け、かつ油脂に由来する適度な油性感が得られる。 In the oil/fat composition of the present invention, the content of trisaturated triglycerides having all constituent fatty acids having 8 or more carbon atoms is preferably 75% by mass or more based on the total mass of triglycerides in the oil/fat. When the content of the trisaturated triglyceride having 8 or more carbon atoms is within this range, while securing the solidification rate and hardness required for the coating fat and oil, and the hardness required for maintaining the shape retention of the sand cream, When eaten, it quickly dissolves in the mouth and an appropriate oily feeling derived from fats and oils is obtained.
本発明の油脂組成物は、油脂の３５℃での固体脂含量が２％以上１２％未満であり、油脂の５℃での固体脂含量と３５℃での固体脂含量との差が７４〜９０％であることが好ましく、８０〜９０％がより好ましい。油脂の３５℃での固体脂含量が２％以上１２％未満であると、適度な油性感のある食感が得られる。油脂の３５℃での固体脂含量が２％未満であると後残りがなく油性感が得られなくなってしまう場合があり、１２％以上であると油性感が残り過ぎてしまう場合がある。油脂の５℃での固体脂含量と３５℃での固体脂含量との差が７４％未満であると口溶けが悪くなる場合がある。 The oil and fat composition of the present invention has a solid fat content at 35°C of 2% or more and less than 12%, and the difference between the solid fat content at 5°C of the oil and fat and the solid fat content at 35°C is 74-. It is preferably 90%, more preferably 80 to 90%. When the solid fat content of the fats and oils at 35° C. is 2% or more and less than 12%, an appropriate oily texture is obtained. If the solid fat content of the fats and oils at 35° C. is less than 2%, the oily feeling may not be obtained without the after-remaining, and if it is 12% or more, the oily feeling may be left too much. If the difference between the solid fat content at 5° C. and the solid fat content at 35° C. of the fat is less than 74%, melting in the mouth may be poor.
本発明の油脂組成物に使用される、ラウリン系油脂以外の油脂としては、特に限定されるものではないが、例えば、パーム油、菜種油、大豆油、綿実油、ヒマワリ油、米油、サフラワー油、オリーブ油、ゴマ油、シア脂、サル脂、マンゴー油、イリッペ脂、カカオ脂、豚脂（ラード）、牛脂、乳脂、それらの分別油またはそれらの脱臭油、加工油（硬化およびエステル交換反応のうち１つ以上の処理がなされたもの）などが挙げられる。 The oil and fat used in the oil and fat composition of the present invention is not particularly limited as fats and oils other than lauric oils and fats, and examples thereof include palm oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, and safflower oil. , Olive oil, sesame oil, shea butter, monkey butter, mango oil, illipe butter, cacao butter, lard, beef tallow, milk fat, their fractionated oils or their deodorized oils, processed oils (hardening and transesterification reactions) One or more processes have been performed) and the like.
その中でも、本発明の油脂組成物は、ラウリン系油脂を原料に含むエステル交換油脂を含有しないことが好ましい。これにより、エステル交換反応によってトリグリセリドの脂肪酸組成が均一化され、ラウリン系油脂に起因する良好な口溶けが失われることがなく、口溶けの良いものが得られる。 Among them, it is preferable that the oil/fat composition of the present invention does not contain a transesterified oil/fat containing lauric oil/fat as a raw material. As a result, the fatty acid composition of the triglyceride is made uniform by the transesterification reaction, and good melting in the mouth due to lauric oil and fat is not lost, and a good melting in the mouth is obtained.
また、本発明の油脂組成物は、１０℃の固体脂含量が０％である液状を呈する液状油を含有しないことが好ましく、５℃の固体脂含量が０％である液状を呈する液状油を含有しないことがより好ましい。このような液状油を含有しないことで、特に口溶けと適度な油性感のいずれにも優れたものとなる。ここで液状を呈する液状油としては、菜種油、大豆油、綿実油、ヒマワリ油、米油、サフラワー油、オリーブ油などが挙げられる。 Further, the oil and fat composition of the present invention preferably does not contain a liquid oil having a solid fat content of 0% at 10° C. and a liquid oil having a solid fat content of 5% at 0° C. It is more preferable not to contain it. By not containing such a liquid oil, it becomes particularly excellent in both melting in the mouth and appropriate oily feeling. Examples of liquid oils that are liquid include rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil and the like.
本発明の油脂組成物を使用して、水相を実質的に含有しない形態と、水相を含有する形態をとることができる。水相を含有する形態としては油中水型、水中油型、油中水中油型、水中油中水型が挙げられ、油相の含有量は、好ましくは６０〜９９．４質量％、より好ましくは６５〜９８質量％であり、水相の含有量は、好ましくは０．６〜４０質量％、より好ましくは２〜３５質量％である。水相を含有する形態としては油中水型が好ましく、例えばマーガリンが挙げられる。 The oil/fat composition of the present invention can be used in a form that does not substantially contain an aqueous phase and a form that contains an aqueous phase. Examples of the form containing the water phase include water-in-oil type, oil-in-water type, oil-in-oil-in-oil type, and water-in-oil-in-water type, and the content of the oil phase is preferably 60 to 99.4% by mass, The content is preferably 65 to 98% by mass, and the content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass. As a form containing an aqueous phase, a water-in-oil type is preferable, and examples thereof include margarine.
また水相を実質的に含有しない形態としてはショートニングが挙げられる。ここで「実質的に含有しない」とは日本農林規格のショートニングに該当する、水分（揮発分を含む。）の含有量が０．５質量％以下のことである。本発明の油脂組成物を使用することでトランス脂肪酸含量が低く、口溶けが良好でかつ適度な油性感のあるコーティング油脂またはサンドクリームが得られるが、高い保存安定性が求められる食品に使用する場合は水相を実質的に含有しない形態で使用するのがより好ましい。 Moreover, shortening is mentioned as a form which does not substantially contain an aqueous phase. Here, "substantially free from" means that the content of water (including volatile matter) is 0.5% by mass or less, which corresponds to shortening of Japanese Agricultural Standards. By using the oil and fat composition of the present invention, a trans fatty acid content is low, a coating oil or sand cream having good mouth-melting and having a suitable oily feeling can be obtained, but when it is used for foods requiring high storage stability Is more preferably used in a form substantially free of an aqueous phase.
本発明の油脂組成物を使用した上記形態は、公知の方法により製造することができる。例えば水相を含有する形態のものは、本発明の油脂組成物を油相として油相と水相とを適宜に加熱し混合して乳化した後、コンビネーター、パーフェクター、ボテーター、ネクサスなどの冷却混合機により急冷捏和し得ることができる。水相を含有しない形態のものは、本発明の油脂組成物を加熱溶解した後、コンビネーター、パーフェクター、ボテーター、ネクサスなどの冷却混合機により急冷捏和し得ることができる。冷却混合機において、必要に応じて窒素ガスなどの不活性ガスを吹き込むこともできる。また急冷捏和後に熟成（テンパリング）してもよい。 The above-mentioned form using the oil and fat composition of the present invention can be produced by a known method. For example, in the form containing an aqueous phase, the oil and fat composition of the present invention is used as an oil phase and the oil phase and the aqueous phase are appropriately heated and mixed to emulsify, and then a combinator, a perfector, a botter, a nexus, etc. It can be kneaded by quenching with a cooling mixer. The form not containing the aqueous phase can be kneaded by quenching with a cooling mixer such as a combinator, a perfector, a botter, or a nexus after the oil and fat composition of the present invention is dissolved by heating. If necessary, an inert gas such as nitrogen gas can be blown into the cooling mixer. Further, it may be aged (tempering) after kneading and quenching.
２．コーティング油脂
本発明の油脂組成物は、食品へのコーティング油脂として使用することができる。食品としては、焼き菓子類、和菓子類、スナック類などが挙げられる。
2. Coating fat and oil The fat and oil composition of the present invention can be used as a coating fat and oil for foods. Examples of food include baked confectionery, Japanese confectionery, snacks and the like.
焼き菓子類としては、例えば、ビスケット類、はさみ焼き菓子などが挙げられる。ビスケット類としては、例えば、ハードビスケット、ソフトビスケット、サブレ、ボーロ、クッキー、クラッカーなどが挙げられる。また、はさみ焼き菓子としては、例えば、ゴーフル、ワッフル、ウェハースなどが挙げられる。 Examples of the baked confectionery include biscuits and scissors baked. Examples of biscuits include hard biscuits, soft biscuits, sables, bolos, cookies, crackers and the like. Examples of the baked scissors include goful, waffle, wafer and the like.
和菓子類としては、干菓子として例えば、煎餅、おかき、あられなどの米菓や、揚げ菓子としてかりんとうなどが挙げられる。 Examples of Japanese sweets include dried sweets such as rice crackers such as rice crackers, okaki and hail, and fried sweets such as karinto.
スナック類としては、穀類、芋類、豆類、およびそれらの加工物などを主原料とする生地を焼成、膨化、または油ちょうするもの、例えば、ポテトチップスなどが挙げられる。 Examples of the snacks include those obtained by baking, puffing, or frying dough containing cereals, potatoes, beans, and processed products thereof as main raw materials, such as potato chips.
本発明のコーティング油脂は、本発明の効果を損なわない範囲内において、本発明の油脂組成物以外の他の成分を配合することができる。このような他の成分としては、例えば、乳化剤、酸化防止剤、消泡剤、着色料、フレーバーなどが挙げられる。 The coating oil and fat of the present invention may contain other components other than the oil and fat composition of the present invention within a range that does not impair the effects of the present invention. Examples of such other components include emulsifiers, antioxidants, defoamers, colorants, and flavors.
本発明のコーティング油脂は、本発明の油脂組成物を含む各成分を配合し、常法により均一に混合することによって製造することができる。混合は加熱下で攪拌することによって行うことができ、その後冷却することにより本発明のコーティング油脂を製造することができる。 The coating oil and fat of the present invention can be produced by blending each component including the oil and fat composition of the present invention and uniformly mixing them by a conventional method. Mixing can be performed by stirring under heating, and then cooling to produce the coating fat of the present invention.
本発明のコーティング油脂を上記の食品に塗布する方法は特に限定されず、スプレー等による噴霧や、浸漬、刷毛などによる塗布などを適用することができるが、中でも噴霧による方法が好ましい。 The method for applying the coating oil or fat of the present invention to the above-mentioned food is not particularly limited, and spraying or the like, application by dipping, brush, or the like can be applied. Among them, the method by spraying is preferable.
またコーティング油脂と予め混合して、あるいはコーティング油脂とは別個に、シーズニングを食品表面に塗布してもよい。シーズニングとしては、例えば、醤油、砂糖、食塩、アミノ酸類、みりんなどの調味料や、甘味料、酸味料などが挙げられる。 Further, the seasoning may be applied to the food surface by premixing with the coating oil or fat or separately from the coating oil or fat. Examples of the seasoning include seasonings such as soy sauce, sugar, salt, amino acids and mirin, sweeteners and acidulants.
本発明のコーティング用油脂を上記の食品に塗布する際には、表面の艶出しや、色調、風味、食感の改良、保存安定性の向上、シーズニングの固着などを目的として、食品の種類などに応じて適宜の量を塗布することができる。本発明のコーティング油脂の塗布量は、上記食品に対して１〜４０質量％が好ましく、５〜４０質量％がより好ましい。 When applying the coating oil and fat of the present invention to the above foods, the type of food, such as surface glossing, color tone, flavor, texture improvement, storage stability improvement, seasoning fixation, etc. An appropriate amount can be applied according to the above. The coating amount of the coating fat of the present invention is preferably 1 to 40% by mass, more preferably 5 to 40% by mass, based on the food.
３．サンドクリーム
本発明の油脂組成物は、サンドクリームとして食品に挟んで使用することができる。食品としては、例えば、上記の焼き菓子類、和菓子類、スナック類などが挙げられる。
3. Sand Cream The oil/fat composition of the present invention can be used as sandwich cream by sandwiching it between foods. Examples of the food include the above-mentioned baked confectionery, Japanese confectionery, snacks and the like.
本発明のサンドクリームは、本発明の油脂組成物をそのままサンドクリームとして用いることもできるが、本発明の油脂組成物以外の他の成分を配合することができる。このような他の成分としては、例えば、呈味成分などが挙げられる。呈味成分としては、例えば、糖質、全脂粉乳や脱脂粉乳等の粉乳類、ナッツ類、レーズン等の乾燥フルーツ、シーズニングなどが挙げられる。糖質としては、液糖、粉糖、糖アルコールなどであってよく、例えば、単糖（グルコース、フルクトース、ガラクトース、マンノースなど）、二糖類（ラクトース、スクロース、マルトース、トレハロースなど）、オリゴ糖、糖アルコール、デンプン、デンプン分解物、多糖類、水あめ、異性化液糖などが挙げられる。 In the sand cream of the present invention, the oil/fat composition of the present invention can be used as it is as a sand cream, but other components than the oil/fat composition of the present invention can be blended. Examples of such other components include taste components. Examples of taste components include sugars, milk powders such as whole milk powder and skim milk powder, nuts, dried fruits such as raisins, and seasoning. The sugar may be liquid sugar, powdered sugar, sugar alcohol, etc., for example, monosaccharide (glucose, fructose, galactose, mannose, etc.), disaccharide (lactose, sucrose, maltose, trehalose, etc.), oligosaccharide, Examples thereof include sugar alcohol, starch, starch degradation products, polysaccharides, starch syrup, and isomerized liquid sugar.
サンドクリームに呈味成分として糖質を配合する場合は、例えば、本発明の油脂組成物１００質量部に対して２０〜２５０質量部の範囲内で配合することができる。 When a sugar is blended as a taste component in the sand cream, it can be blended in the range of 20 to 250 parts by mass with respect to 100 parts by mass of the oil and fat composition of the present invention.
本発明のサンドクリームは、本発明の油脂組成物を含む各成分を配合し、常法により均一に混合することによって製造することができる。混合は加熱下で攪拌することによって行うことができ、その後冷却することにより本発明のサンドクリームを製造することができる。また本発明のサンドクリームは、起泡させてもよい。 The sand cream of the present invention can be produced by blending each component including the oil and fat composition of the present invention and uniformly mixing them by a conventional method. Mixing can be performed by stirring under heating, and then cooling to produce the sand cream of the present invention. The sand cream of the present invention may be foamed.
以下に、実施例により本発明をさらに詳しく説明するが、本発明はこれらの実施例に何ら限定されるものではない。
（１）測定方法
油脂のヨウ素価は、基準油脂分析試験法（公益社団法人日本油化学会）の「２．３．４．１−２０１３ヨウ素価（ウィイス−シクロヘキサン法）」で測定した。
Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
(1) Measurement method The iodine value of oil and fat was measured by "2.3.4.1-2013 iodine value (Wyeth-cyclohexane method)" of the standard oil and fat analysis test method (Japan Oil Chemists' Society).
油脂の融点は、基準油脂分析法（公益社団法人日本油化学会）の「３．２．２．２−２０１３ 融点（上昇融点）」で測定した。 The melting point of fats and oils was measured by "3.2.2.2-2013 melting point (increasing melting point)" of the standard oil and fat analysis method (Japan Petrochemical Society).
油脂における構成脂肪酸が全て炭素数８以上である３飽和トリグリセリドの含有量は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」と「奨２−２０１３ ２位脂肪酸組成」）で測定し、脂肪酸量を用いて計算にて求めた。 The content of 3-saturated triglycerides in which all the constituent fatty acids in oils and fats have 8 or more carbon atoms is determined by gas chromatography (standard oil and fat analysis test method (Japan Petroleum Institute of Japan) “2.4.2.2-2013 fatty acids”. Composition (FID temperature rising gas chromatograph method)" and "Recommendation 2-2013 2-position fatty acid composition"), and calculated by using the amount of fatty acid.
油脂の固体脂含量（ＳＦＣ、５℃および３５℃）は、基準油脂分析試験法（公益社団法人日本油化学会）の「２．２．９−２０１３ 固体脂含量（ＮＭＲ法）」で測定した。 The solid fat content (SFC, 5° C. and 35° C.) of fats and oils was measured by “2.2.9-2013 solid fat content (NMR method)” of the standard fat and oil analysis test method (Japan Petrochemical Society of Japan). ..
油脂のトランス脂肪酸の含有量は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」）で測定した。なお、トランス脂肪酸の含有量は、上記試験法のとおりガスクロマトグラフィーで測定した全ピーク面積である油脂全量（油脂の構成脂肪酸全体の質量）を基準としている。 The content of trans fatty acids in oils and fats is determined by gas chromatography ("2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatographic method)" of the standard oil and fat analysis test method (Japan Oil Chemists' Society)). It was measured at. The content of trans fatty acids is based on the total amount of fats and oils (total mass of fatty acids constituting fats and oils), which is the total peak area measured by gas chromatography as in the above test method.
なお、表１に示すパーム分別軟質油のエステル交換油脂は、次のようにして作製した。パーム分別軟質油（ヨウ素価５６）を１１０℃に加熱し、十分に脱水させた後、化学触媒としてナトリウムメチラートを油脂量の０．０８質量％添加し、減圧下、１００℃で０．５時間攪拌しながらエステル交換反応を行った。エステル交換反応後、水洗して触媒を除去し、活性白土を用いて脱色し、さらに脱臭を行ってエステル交換油脂を得た。 The transesterified fats and oils of the palm fractionated soft oil shown in Table 1 were prepared as follows. Palm-fractionated soft oil (iodine value 56) was heated to 110° C. and sufficiently dehydrated, and then sodium methylate as a chemical catalyst was added at 0.08% by mass of the amount of oil and fat, and 0.5 at 100° C. under reduced pressure. The transesterification reaction was carried out with stirring for an hour. After the transesterification reaction, the catalyst was removed by washing with water, decolorization was performed using activated clay, and deodorization was performed to obtain a transesterification oil and fat.
（２）評価
（２−１）コーティング油脂
＜コーティング油脂の作製＞
表１に示す配合比にて各油脂を配合して６５℃で溶解し、均一に撹拌した後、徐冷し、コーティング油脂を得た。
(2) Evaluation (2-1) Coating oil/fat <Preparation of coating oil/fat>
The oils and fats were mixed at the compounding ratios shown in Table 1, dissolved at 65° C., stirred uniformly and then slowly cooled to obtain coating oils and fats.
＜クラッカーの作製＞
以下の配合でクラッカーを作製した。あらかじめ水に炭酸アンモニウム、重曹を別々に溶かして、その後全材料を合わせ低速１分、中高速８分ミキシングし、４０℃のホイロで約２時間おき、生地を得た。その後生地を９層折りし、２ｍｍ厚で型抜きし、２２０℃で焼成し、クラッカーを得た。
上記焼成したクラッカーにコーティング油脂をスプレーで噴霧することによって、上記焼成したクラッカーの質量に対してコーティング油脂が１２〜１４質量％となるようにコーティング油脂を塗布した。
〈クラッカーの配合〉
薄力粉 １００質量部
グラニュー糖 ８質量部
ショートニング※１ ２０質量部
脱脂粉乳 ２質量部
食塩 １質量部
炭酸アンモニウム ３質量部
重曹 １質量部
パパイン ０．０２５質量部
温水 ３０質量部
※１ ショートニング：ミヨシ油脂製「ミヨシショートニングＺ」
<Creating a cracker>
A cracker was prepared with the following composition. In advance, ammonium carbonate and baking soda were separately dissolved in water, and then all the materials were combined and mixed at a low speed for 1 minute and a medium and high speed for 8 minutes, and the dough was obtained with a proofer at 40° C. for about 2 hours. Then, the dough was folded into 9 layers, die-cut to a thickness of 2 mm, and baked at 220° C. to obtain crackers.
The coating oil/fat was applied to the fired cracker by spraying so that the coating oil/fat was 12 to 14 mass% with respect to the weight of the fired cracker.
<Composition of crackers>
Soft flour 100 parts by weight Granulated sugar 8 parts by weight Shortening *1 20 parts by weight Skim milk powder 2 parts by weight Salt 1 part by weight Ammonium carbonate 3 parts by weight Sodium bicarbonate 1 part by weight Papain 0.025 parts by weight Hot water 30 parts by weight *1 Shortening: Miyoshi Yushi "Miyoshi shortening Z"
＜評価＞
以下の各評価において、パネルは、五味（甘味、酸味、塩味、苦味、うま味）の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準嗅覚テストを実施し、その各々のテストで適合と判断された２０〜４０代の男性８名、女性１２名を選抜した。
<Evaluation>
In each of the following evaluations, the panel carried out five taste (sweetness, sourness, saltiness, bitterness, umami) identification test, taste concentration difference identification test, food taste identification test, and standard olfaction test. Eight males and twelve females in their 20s to 40s, who were judged to be suitable, were selected.
［口溶け］
コーティング油脂をスプレー塗布して得たクラッカーを２０℃に２日保管後、クラッカーを試食し、クラッカーの口溶けをパネル２０名により以下の基準で評価した。
評価基準
◎：パネル２０名中１６名以上が良好であると評価した。
〇：パネル２０名中１０〜１５名が良好であると評価した。
△：パネル２０名中６〜９名が良好であると評価した。
×：パネル２０名中５名以下が良好であると評価した。
[Mouth melting]
The crackers obtained by spray-coating the coating oils and fats were stored at 20° C. for 2 days, then the crackers were sampled, and the melting of the crackers in the mouth was evaluated by 20 panelists according to the following criteria.
Evaluation Criteria A : 16 or more out of 20 panelists evaluated as good.
◯: 10 to 15 out of 20 panelists were evaluated as good.
Δ: 6 to 9 out of 20 panelists evaluated as good.
X: 5 or less out of 20 panelists evaluated as good.
［油性感］
上記クラッカーの油性感をパネル２０名により以下の基準で評価した。
評価基準
〇：パネル２０名中１５名以上が、適度に油性感があって良いと評価した。
△：パネル２０名中９〜１４名が、適度に油性感があって良いと評価した。
×：パネル２０名中８名以下が、適度に油性感があって良いと評価した。
[A feeling of oiliness]
The oiliness of the crackers was evaluated by 20 panelists according to the following criteria.
Evaluation Criteria ◯: 15 or more out of 20 panelists evaluated that they may have an appropriate oily feeling.
Δ: 9 to 14 out of 20 panelists evaluated that they had an appropriate oily feel.
X: Eight or less of 20 panelists evaluated that they had a moderate oiliness.
（２−２）サンドクリーム
＜サンドクリームとクラッカーの作製＞
表１に示す配合比にて各油脂を配合して６０℃に加熱しておき、この油脂組成物２００ｇをミキサーボウルに入れ、ビーターで撹拌しながら粉糖２００ｇを添加し、徐冷しながら適度な硬さになったら絞り袋に入れ、このサンドクリームを上記焼成したクラッカー（縦横各４ｃｍに成型）に４ｇ絞り、挟みこみ、サンドクリームを挟んだクラッカーを得た。
(2-2) Sand cream <Preparation of sand cream and crackers>
Each fat and oil was blended at the blending ratio shown in Table 1 and heated to 60° C., 200 g of this fat and oil composition was put in a mixer bowl, 200 g of powdered sugar was added with stirring with a beater, and moderately cooled with slow cooling. When the hardness reached a certain level, it was put in a squeezing bag, and 4 g of this sand cream was squeezed into the above-mentioned baked crackers (molded in each length and width of 4 cm) and sandwiched to obtain a cracker sandwiching the sand cream.
＜評価＞
以下の各評価において、パネルは、五味（甘味、酸味、塩味、苦味、うま味）の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準嗅覚テストを実施し、その各々のテストで適合と判断された２０〜４０代の男性８名、女性１２名を選抜した。
<Evaluation>
In each of the following evaluations, the panel carried out five taste (sweetness, sourness, saltiness, bitterness, umami) identification test, taste concentration difference identification test, food taste identification test, and standard olfaction test. Eight males and twelve females in their 20s to 40s, who were judged to be suitable, were selected.
［口溶け］
サンドクリームを挟んだクラッカーを２０℃に２日保管後、クラッカーを試食し、サンドクリームの口溶けをパネル２０名により以下の基準で評価した。
評価基準
◎：パネル２０名中１６名以上が良好であると評価した。
〇：パネル２０名中１０〜１５名が良好であると評価した。
△：パネル２０名中６〜９名が良好であると評価した。
×：パネル２０名中５名以下が良好であると評価した。
[Mouth melting]
After the crackers sandwiching the sand cream were stored at 20° C. for 2 days, the crackers were sampled and the dissolution of the sand cream in the mouth was evaluated by 20 panelists according to the following criteria.
Evaluation Criteria A : 16 or more out of 20 panelists evaluated as good.
◯: 10 to 15 out of 20 panelists were evaluated as good.
Δ: 6 to 9 out of 20 panelists evaluated as good.
X: 5 or less out of 20 panelists evaluated as good.
［油性感］
上記クラッカーの油性感をパネル２０名により以下の基準で評価した。なお、ここで油性感とは、サンドクリームが溶けた後に残る油に起因するコク味と存在感を表す。
評価基準
〇：パネル２０名中１５名以上が、適度に油性感があって良いと評価した。
△：パネル２０名中９〜１４名が、適度に油性感があって良いと評価した。
×：パネル２０名中８名以下が、適度に油性感があって良いと評価した。
[A feeling of oiliness]
The oiliness of the crackers was evaluated by 20 panelists according to the following criteria. Here, the oily feeling means the rich taste and presence due to the oil remaining after the sand cream is melted.
Evaluation Criteria ◯: 15 or more out of 20 panelists evaluated that they may have an appropriate oily feeling.
Δ: 9 to 14 out of 20 panelists evaluated that they had an appropriate oily feel.
X: Eight or less of 20 panelists evaluated that they had a moderate oiliness.
上記の評価結果を表１に示す。また油脂組成物の配合と油脂組成も併せて表１に示した。なお、表１に示す配合量は質量部を表す。 Table 1 shows the evaluation results. Table 1 also shows the composition of the oil and fat composition and the oil and fat composition. In addition, the compounding amount shown in Table 1 represents a mass part.
Claims (7)
エステル交換反応処理がされておらず、かつ極度硬化油を６５〜８５質量％含むラウリン系油脂を油脂全体の質量に対して８０質量％以上含有し、
ラウリン系油脂を原料に含むエステル交換油脂を含有せず、
トランス脂肪酸の含有量が油脂の構成脂肪酸全体の質量に対して３質量％以下である油脂組成物。 An oil and fat composition, which is used for coating foods or for sand cream (excluding the use as chocolate) and contains an oil phase in an amount of 60% by mass or more ,
80% by mass or more of lauric oil and fat containing 65 to 85% by mass of extremely hardened oil, which is not subjected to transesterification reaction treatment, based on the total mass of oil and fat,
Does not contain transesterified oil and fat containing lauric oil and fat as raw material,
An oil/fat composition having a trans fatty acid content of 3% by mass or less based on the total mass of the constituent fatty acids of the oil/fat.
油脂の５℃での固体脂含量と３５℃での固体脂含量との差が７４〜９０％である請求項１または２に記載の油脂組成物。 The solid fat content at 35° C. of the fat is 2% or more and less than 12%,
The oil/fat composition according to claim 1 or 2, wherein the difference between the solid fat content at 5°C of the oil/fat and the solid fat content at 35°C is 74 to 90%.
A sand cream containing the oil/fat composition according to claim 1.
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