JP2006271305A - Oil and fat composition for baked confectionery product and method for producing baked confectionery product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a baked confectionery product having oil and fat which penetrate into the inside of baked confectionery through spraying oil and fat excellent in penetration properties to the baked confectionery, having excellent flavor without changing the water activity, composition and structure of the confectionery, excellent in unloosening feeling while chewing the baked confectionery or sponge, and having unconventional palate feeling with excellent melting feeling in the mouth and feeling passing through the throat. <P>SOLUTION: An oil and fat composition for the baked confectionery is obtained by adding an emulsifier of HLB3-13 to oil and fat containing ≥30 wt.% of symmetrical-type triglyceride (saturated fatty acid residue on the first and third positions and unsaturated fatty acid residue on the second positions). The oil and fat composition contains preferably an emulsifier of HLB5-10 and 55 wt.%-95 wt.% of symmetrical-type triglyceride. The method for producing the baked confectionery product comprises bringing the oil and fat composition into contact with the surface of the confectionery product. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

The present invention relates to a composition for baked confectionery products and a method for producing a baked confectionery product.

Conventionally, spray oil has two main uses in the confectionery and bakery industries. The first is to spray on the surface of baked products to improve the appearance by glazing, impart oily flavor, and fix seasoning. Used for. In general, liquid oil or partially hardened oil of liquid oil has been used from the viewpoint of workability and flavor stability. So far, it can be sprayed directly without melting like butter, soaking into the dough of confectionery and bakery products is moderate, and it gives the same texture as when using butter etc. A fluid oil and fat composition (Patent Document 1) that can be used is proposed. This is the same texture as when the butter is dissolved by controlling the amount of oil and fat remaining on the surface of the dough by controlling the particle size of the crystal fat and oil in the composition to 1 to 20 μm. However, it is difficult to control the particle size of the crystal fat and oil, and since liquid oil is used, there is a problem that the surface of the baked confectionery is sticky.

The second application of spray oil has been used to improve mold release by spraying on baking molds and top plates when baking dough. For example, there is no overspray, and confectionery and bread can be used. There has been proposed an oil and fat composition (Patent Document 2) that can be uniformly applied to a top plate or a baking mold during baking and has excellent releasability. This is a spraying method in which the release oil fine particles are negatively charged from the nozzle of the electrostatic oiling device and sprayed onto the baked confectionery. By spraying the minimum necessary amount, it seems that the polymerization of the excess release oil does not cause deposits on the top plate or baking mold, and the workability is not lowered. Since it is a liquid oil, stickiness of the baked dough cannot be eliminated.

As described above, the spray oil is mainly liquid oil. This is because when a spray oil having a large amount of solid fat components is used, the solid fat is crystallized on the surface of food such as confectionery, and whitening or white spots occur.

Moreover, the oil composition for sprays (patent document 3) for baked confectionery which makes flavor and texture favorable by spraying to baked confectionery and does not have stickiness is proposed. This is a patent for spray fats and oils obtained by transesterifying palm fats and Hyelsin rapeseed extremely hardened oils, but it does not penetrate into the baked confectionery and cannot be expected to improve the texture. At present, the only way to greatly change the texture of confectionery is to rely on changing the confectionery ingredients and formulation, and there has been no effective texture improvement method using spray oil.

In the case of a sponge, if the content of eggs and fats is increased to change the texture, the elasticity will be lost, and the moisture content in the sponge may be reduced as a method of exerting elasticity. As a result, melting of the mouth worsens. In addition, when the specific gravity is lowered to make the texture soft, there is a problem that the soft feeling comes out but the moist feeling disappears.

There exists a manufacturing method (patent document 4) of the cake excellent in the light texture using processed starch. This is a method in which an aqueous starch solution is reacted at 39 ° C. for 10 hours while maintaining a pH of 11.1 to 11.3 in advance to prepare a crosslinked starch, which is added to the cake formulation and baked. By changing it, the texture is improved. However, a reaction of 10 hours is required while maintaining the pH, which causes a problem that it takes a lot of labor and time.
JP 2002-95411 A JP 2000-184849 A JP-A-11-262358 JP-A-7-75479

In the present invention, fats and oils having good permeability are sprayed into the baked confectionery, so that the fats and oils penetrate into the baked confectionery, and the flavor is good without changing the water activity, composition, structure and the like of the confectionery. It is another object of the present invention to provide a baked confectionery product having an unprecedented texture, such as baked confectionery, sponge, etc., which has a good loosening feeling during mastication and a good feeling of melting in the mouth and feeling over the throat.

As a result of intensive studies to solve the above problems, the inventors of the present invention are specific to fats and oils containing symmetrical triglycerides (saturated fatty acid residues at positions 1, 3 and unsaturated fatty acid residues at position 2,). The present inventors have found that a baked confectionery having a new texture can be obtained by directly contacting the processed and baked confectionery surface with an oil and fat composition to which an emulsifier has been added, thereby completing the present invention.

That is, the present invention
1. Oils with a symmetric triglyceride content (saturated fatty acid residue at positions 1 and 3 and unsaturated fatty acid residue at position 2) of 30% by weight or more (and an increasing melting point of 20 ° C. or more) having an HLB of 3 to 13 An oil / fat composition for baked confectionery to which an emulsifier is added.
2. The oil and fat composition for baked goods according to claim 1, wherein the emulsifier has an HLB of 5 to 10.
3. 2. The fat and oil composition for baked goods according to claim 1, wherein the content of the symmetric triglyceride is 55% by weight or more and 95% by weight or less.
4). A method for producing a baked confectionery product, comprising contacting the oil or fat composition of claim 1 with the surface of a confectionery product.
It is.

According to the present invention, by spraying baked confectionery with fat having good permeability, the fat penetrates into the baked confectionery, and the flavor is good without changing the water activity, composition, structure, etc. of the confectionery. Furthermore, a baked confectionery product having an unprecedented texture, such as baked confectionery, sponge, etc., which has a good loosening feeling during mastication and a good feeling of melting in the mouth and feeling over the throat.

The baked confectionery product referred to in the present invention is made of wheat flour, corn flour, starch flour such as rice flour, starch, processed starch and other starchy raw materials (including these modified starches), and fats and oils as necessary. Processed and baked. Processed and baked refers to forming a baked confectionery dough into the shape of the final product, heating it in an oven, and pressurizing and heating the expanded food. In particular, the baked confectionery structure having a porous structure, a dried confectionery, and a light baked confectionery has a good feeling of loosening, melting in the mouth and feeling over the throat. For example, baked confectionery products include biscuits such as biscuits, cookies and crackers (including dry bread and pretzel), cakes such as pies and sponges, meringue confections, cereals, rusks, wafers, snacks, wheat crackers, rice crackers, etc. Can be mentioned.

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 to produce symmetric triglycerides (saturated fatty acid residues at positions 1 and 3 and positions 2 and 2). Unsaturated fatty acid residue) (hereinafter referred to as SUS (S: saturated fatty acid residue, U: unsaturated fatty acid residue)) content of 30% by weight to 95% by weight, more preferably 55% by weight If it is 95 weight% or less, it will not specifically limit.

SUS, which is the main and constituent component of fats and oils in tempering chocolate, is a fat and oil that melts well in the mouth. However, when this chocolate is heated and melted and then solidified without any treatment, the melting of the mouth is deteriorated over time. When used as a fat for spraying, tempering treatment cannot be performed, but by spraying the baked confectionery, the baked confectionery can be melted through the throat and melted in the mouth. Although the detailed mechanism is unknown, spraying spreads the fat and oil on the surface of the baked confectionery structure and lowers the fat density, so it is thought that the fat and mouth feel will be different from the mouth melt feeling felt only with fat or chocolate .

When the SUS content of the oil and fat used in the oil and fat composition is less than 30% by weight, the oil and fat composition becomes soft and directly contacts the oil and fat composition with the baked confectionery product. There is a problem of bleeding from the bottom of the product, and stickiness of the hand when holding the baked confectionery product, and a strong oily feeling when eaten, resulting in a problem of reducing the commercial value of the baked confectionery product. It is difficult to produce industrially fats and oils in which the SUS content of the fats and oils used in the fat and oil composition exceeds 95%.

The oil and fat composition of the present invention is obtained by adding an emulsifier to an oil and fat having a SUS content of 30% by weight to 95% by weight. It is necessary to add an emulsifier having an HLB of 3 to 13. The emulsifier is particularly monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinolate, and sucrose fatty acid ester, and it is preferable to add at least one of these. When the HLB is 3 or less, since the penetration into the baked confectionery is low, the dough is sticky. Moreover, when HLB is larger than 13, the solubility to fats and oils is low and the effect of the present invention tends not to be obtained. About HLB of an emulsifier, 5-10 are still more preferable.

The added amount of the emulsifier is preferably 0.4 to 10% by weight based on the fat and oil. If it is less than 0.4% by weight, the penetration degree of the fat composition into the dough is low, and the effect of improving the melting of the baked confectionery product in direct contact with the fat composition becomes difficult to appear. Moreover, when it exceeds 10 weight%, there exists a problem of affecting the baked confectionery product which the flavor of the emulsifier in an oil-fat composition contacted directly.

In addition to fats and oils, seasonings such as soy sauce, sugars such as sugar, salt, amino acids and other seasonings, spices such as miso, pepper, chili, yam, wasabi, garlic, celery, paprika, and bitter, beef , Natural oil flavor obtained from pork, chicken, shrimp, crab, etc., and starch, pigment, flavor, etc. It doesn't matter.

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 fat composition of the present invention is brought into contact with the surface of the baked dough.

Examples of the method for bringing the oil and fat composition into contact include spraying, brushing, dipping and soaking, and the contact method may be selected depending on the work or the texture or oiliness desired by the final product. Moreover, since the problem which a burned baked confectionery burns and the product value will be impaired will arise if it contacts the oil-fat composition before baking and half baking before baking, it contacts after baking.

The contact amount of the oil and fat composition is preferably 1 to 30% by weight of the baked confectionery product, and the texture changes depending on the oil content of the baked confectionery product. What is necessary is just to adjust so that it may penetrate | invade to some extent from the confectionery surface.

The analysis of the SUS content used in the oil and fat composition of the present invention was carried out using a high performance liquid chromatograph (column: ODS, eluent: acetone / acetonitrile = 80/20, liquid volume: 0.9 ml / min, column temperature: 25 ° C. , Detector: differential refractometer), the melting point can be measured in accordance with the method prescribed in the Japan Oil Chemistry Association standard oil analysis method (1996 version) 2.2.4.2 melting point (increased melting point).

EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the examples of the present invention are not limited thereto.

Preparation of fats and oils Palm oil was subjected to solvent fractionation. Fats and fats A: Palm middle melting point fats and oils (PMF iodine value 45.2, melting point 26.3 ° C, SUS content 55.2%), fats and oils B: palm olein (iodine value 57.5) , Melting point 21.1 ° C., SUS content 34.7%), oil C: palm super olein (iodine value 68.0, melting point 10.2 ° C., SUS content 11.3%). In addition, oil D: palm oil (iodine value 8.5, melting point 24.0 ° C., SUS content unmeasured) was obtained. Further, the shea fat was subjected to solvent fractionation to obtain fat E: shea stearin (iodine value 34.5, melting point 37.6 ° C., SUS content 75.3%). An emulsifier was added to these fats and oils and sprayed on the sponge fabric. Table 1 shows the sponge dough formulation.

<Table 1>
Sponge blending (part)
Soft flour 100
Whole egg 200
Super white sugar 100
Honey 20
Confectionery salad oil 40

The sponge confectionery was baked according to a conventional method. The confectionery was cut into 3 cm × 3 cm × 1.7 cm, and the fat and fat A added with 1% of an emulsifier (diglycerin monooleate (HLB = 8) (manufactured by Riken Vitamin Co., Ltd.)) After spraying at 20 ° C, the texture of the confectionery and melting in the mouth were evaluated and stored at a constant 20 ° C, 17 ° C (10 hours) ⇔ 30.5 ° C (10 hours) (1 cycle / day) for 1 month. Later, the presence or absence of changes in texture and melting in the mouth was also evaluated.

The sponge confectionery was baked according to a conventional method. The confectionery was cut into 3 cm × 3 cm × 1.7 cm, and the fat and fat B added with 1% emulsifier (diglycerin monooleate (HLB = 8) (manufactured by Riken Vitamin Co., Ltd.)) After spraying at 20 ° C, the texture of the confectionery and melting in the mouth were evaluated and stored at a constant 20 ° C, 17 ° C (10 hours) ⇔ 30.5 ° C (10 hours) (1 cycle / day) for 1 month. Later, the presence or absence of changes in texture and melting in the mouth was also evaluated.

The sponge confectionery was baked according to a conventional method. The confectionery was cut to 3 cm × 3 cm × 1.7 cm and 1% of an emulsifier (diglycerin monooleate (HLB = 8) (manufactured by Riken Vitamin Co., Ltd.)) was added to the fat E. Weight% spray applied. After the storage day, the texture of the confectionery and the melting of the mouth are evaluated at 20 ° C., and constant 20 ° C., 17 ° C. (10 hours) ⇔30.5 ° C. (10 hours). evaluated.

The sponge confectionery was baked according to a conventional method. The confectionery was cut to 3 cm × 3 cm × 1.7 cm, and 1% of an oil and fat A emulsifier (propylene glycol monooleate (HLB = 3.4) (manufactured by Riken Vitamin Co., Ltd.)) was added to the confectionery. Weight% spray applied. The texture of the dough and the melting of the mouth are evaluated after one day of storage at 20 ° C., and whether there is a change in the texture and melting of the mouth after storage at a constant 20 ° C., 17 ° C. (10 hours) ⇔30.5 ° C. (10 hours) for one month Was also evaluated.

<Comparative Example 1>
The sponge confectionery was baked according to a conventional method. The confectionery was cut into 3 cm × 3 cm × 1.7 cm, and the fat and fat C added with 1% emulsifier (diglycerin monooleate (HLB = 8) (manufactured by Riken Vitamin Co., Ltd.)) After spraying at 20 ° C, the texture of the confectionery and melting in the mouth were evaluated and stored at a constant 20 ° C, 17 ° C (10 hours) ⇔ 30.5 ° C (10 hours) (1 cycle / day) for 1 month. Later, the presence or absence of changes in texture and melting in the mouth was also evaluated.

<Comparative example 2>
The sponge confectionery was baked according to a conventional method. The confectionery was cut into 3 cm × 3 cm × 1.7 cm, and the fat and oil D added with 1% emulsifier (diglycerin monooleate (HLB = 8) (manufactured by Riken Vitamin Co., Ltd.)) One day after storage at 20 ° C, the texture of the confectionery and melting in the mouth were evaluated, and at a constant 20 ° C, 17 ° C (10 hours) ⇔ 30.5 ° C (10 hours) (1 cycle / day) after storage for 1 month Then, the presence or absence of changes in texture and melting in the mouth was also evaluated.

<Comparative Example 3>
The sponge confectionery was baked according to a conventional method. The confectionery was cut into 3 cm × 3 cm × 1.7 cm, and the fat A was spray-applied to the confectionery at 20% by weight. Evaluate the texture of the confectionery after one day of storage at 20 ° C and melt in the mouth, constant at 20 ° C, 17 ° C (10 hours) ⇔ 30.5 ° C (10 hours) (1 cycle / day) after storage for one month, The presence or absence of changes in mouth melting was also evaluated.

<Comparative example 4>
The sponge confectionery was baked according to a conventional method. The confectionery was cut into 3 cm x 3 cm x 1.7 cm, and the fat and oil A added with 1% emulsifier (soy lecithin (containing 60-62 wt.% Phospholipids manufactured by True Lecithin Industry Co., Ltd.)) was 20 wt. After spraying at 20 ° C, the texture of the confectionery and melting in the mouth were evaluated and stored at a constant 20 ° C, 17 ° C (10 hours) ⇔ 30.5 ° C (10 hours) (1 cycle / day) for 1 month. Later, the presence or absence of changes in texture and melting in the mouth was also evaluated.

<Comparative Example 5>
The fat and oil A was added to the dough before baking the sponge by 20% relative to the weight of the dough, and the sponge candy was baked. The texture of the baked confectionery is evaluated after 20 days of storage at 20 ° C, and at a constant 20 ° C, 17 ° C (10 hours) ⇔ 30.5 ° C (10 hours) (1 cycle / day) after 1 month storage Also, the presence or absence of changes in mouth melting was evaluated.

<Table 2>

From the above results, by using the oil and fat composition prepared in accordance with the present invention (Examples 1, 2 and 3), the flavor is good without changing the water activity, and there is a feeling of loosening such as a baked confectionery sponge. A baked confectionery product having a good and novel texture was obtained.

<Table 3>
Goful combination (part)
Soft flour 100
Super white sugar 50
Whole egg 105
Baking soda 1
Confectionery salad oil 2.5
Nonfat milk 105

A goofle was prepared according to a conventional method using the composition shown in Table 3. After baking, after adding 1% of emulsifier (diglycerin monooleate ester (HLB = 8) (manufactured by Riken Vitamin Co., Ltd.)) to fat A, 20% of the weight of the dough is spray-applied. The non-sprayed goofle confectionery has a sense of sticking to the mouth by sucking saliva in the mouth, and the sense of sticking into the throat is poor, whereas the sprayed goofle confectionery has a quick confectionery in the mouth. It became a baked confectionery with good fraying, melting in the mouth and over the throat.

<Table 4>
Corn grits 93.0% by weight
Granulated sugar 4.7% by weight
Salt 1.8% by weight
Calcium carbonate 0.5% by weight

Corn puffs were prepared according to a conventional method using the formulation shown in Table 4. After the preparation, 1% of an emulsifier (diglycerin monooleate (HLB = 8) (manufactured by Riken Vitamin Co., Ltd.)) added to the fat A is sprayed with 20% of the weight of the dough. In the case of a confectionery without a spray, the savory sensation of the saliva in the mouth sticks to the mouth when eating, and the corn puff confectionery sprayed quickly in the mouth. The confectionery was loosened, melted in the mouth, and baked confectionery with good throat.

The goofles and corn puff confections sprayed with the oil and fat composition were examined at 20 ° C constant, 17 ° C to 30.5 ° C (1 cycle / day) for 1 month, and then examined for changes in texture and melting in the mouth. Immediately after eating, there was no change in texture and melting in the mouth.

Claims (4)

For baked goods made by adding an emulsifier with an HLB of 3 to 13 to fats and oils with a symmetric triglyceride content (saturated fatty acid residue at positions 1 and 3 and unsaturated fatty acid residue at position 2) of 30% by weight or more Oil composition. The oil and fat composition for baked goods according to claim 1, wherein the emulsifier has an HLB of 5 to 10. 2. The fat and oil composition for baked goods according to claim 1, wherein the content of the symmetric triglyceride is 55% by weight or more and 95% by weight or less. A method for producing a baked confectionery product, comprising contacting the oil or fat composition of claim 1 with the surface of a confectionery product.