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JP4493585B2 - Oil and fat composition for kneading baked confectionery with oily ingredients - Google Patents

Oil and fat composition for kneading baked confectionery with oily ingredients Download PDF

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JP4493585B2
JP4493585B2 JP2005339600A JP2005339600A JP4493585B2 JP 4493585 B2 JP4493585 B2 JP 4493585B2 JP 2005339600 A JP2005339600 A JP 2005339600A JP 2005339600 A JP2005339600 A JP 2005339600A JP 4493585 B2 JP4493585 B2 JP 4493585B2
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悟 小堀
浩彦 村田
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Adeka Corp
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Description

本発明は、油脂性素材を配合した焼菓子生地の練り込み用油脂として使用することができる油脂性素材配合焼菓子練り込み用油脂組成物、及び該油脂性素材配合焼菓子練り込み用油脂組成物を含有する油脂性素材配合焼菓子に関する。   The present invention relates to an oil / fat composition for baked confectionery kneading, which can be used as a fat / oil for kneading baked confectionery dough blended with an oil / fat material, and an oil / fat composition for kneading baked confectionery in the oil / fat ingredients. The present invention relates to a baked confectionery containing an oily material containing a product.

従来から、クッキー、ビスケット等の焼菓子生地に、ナッツ類、あるいはチョコレート類を配合した後焼成した、油脂性素材配合焼菓子においては、流通過程や保存中に焼菓子の表面が白い粉をふき斑点状になる白色化現象がしばしば発生し、また、チョコレート類のブルーム現象を伴う場合がある。この様な現象は、そのメカニズムが未だ明確にはされていないが、油脂性素材配合焼菓子に用いられる各油脂製品間の、油分中の特定成分のマイグレーションとそれに伴う油脂結晶の成長によって引き起こされるものと推定されている。このような現象を生じると商品価値が著しく低下する。   Conventionally, in baked confectionery containing oily ingredients, after baking nuts or chocolate in a baked confectionery dough such as cookies or biscuits, the surface of the baked confectionery is wiped with white powder during the distribution process or storage. Spotted whitening often occurs and may be accompanied by the blooming phenomenon of chocolates. Such a phenomenon is caused by the migration of specific components in the oil and the accompanying growth of fat crystals between the fat and oil products used in the baked confectionery compounded with fat and oil, although the mechanism has not yet been clarified. Estimated. When such a phenomenon occurs, the commercial value is significantly reduced.

このため、今まではマイグレーションを抑制することによって、上記の白色化やブルームを解消する試みが多く行われてきた。例えば、ビスケット類の焼成後の冷却をより速やかに行うことによりマイグレーションを抑制するという方法は、従来から広く知られている。   For this reason, until now, many attempts have been made to eliminate the above whitening and bloom by suppressing migration. For example, a method of suppressing migration by more rapidly cooling biscuits after firing has been widely known.

また、上記の方法以外にも、マイグレーションを抑制する試みは、特に焼菓子類に使用する油脂の側面から従来盛んに行われており、次の様な提案がなされている。
例えば、ビスケット中の油脂の構成脂肪酸中のトランス酸含量が30質量%以上で特定の固体脂含量を有し、且つ、該油脂の固体脂含量とチョコレート中の油脂の固体脂含量との差が20℃で35質量%以下である油脂(例えば特許文献1参照)、必須成分として魚硬化油を20質量%以上とSFI値が20℃で50%以上、30℃で30%以上である植物性油脂を20質量%以上含有した油脂組成物であって、該油脂組成物のSFI値が20℃で30〜55%、30℃で10〜30%、40℃で5%以下の油脂組成物(例えば特許文献2参照)、80℃で溶解した後、30℃に移して60分後のSFC値が30℃に移して24時間後のSFC値に対して70%以上であることを特徴とする油脂組成物(例えば特許文献3参照)、トリグリセリドを構成する3個の脂肪酸の残基のうち、少なくとも1個が炭素数20〜24の飽和脂肪酸から構成される残基である2飽和1不飽和型混酸基トリグリセリドを10質量%以上含有する油脂(例えば特許文献4参照)などの提案がなされてきた。
In addition to the above-described methods, attempts to suppress migration have been actively performed especially from the aspect of fats and oils used for baked confectionery, and the following proposals have been made.
For example, the trans-acid content in the constituent fatty acids of fats and oils in biscuits has a specific solid fat content at 30% by mass or more, and the difference between the solid fat content of the fats and fats and the solid fat content of fats and oils in chocolate is Oils and fats that are 35% by mass or less at 20 ° C. (see, for example, Patent Document 1), vegetable hardened oil as an essential component of 20% by mass or more, and SFI value of 50% or more at 20 ° C. and 30% or more at 30 ° C. An oil and fat composition containing 20% by mass or more of an oil and fat, wherein the oil and fat composition has an SFI value of 30 to 55% at 20 ° C, 10 to 30% at 30 ° C, and 5% or less at 40 ° C ( For example, refer to Patent Document 2), after melting at 80 ° C., the SFC value after 60 minutes after moving to 30 ° C. is 70% or more with respect to the SFC value after 24 hours after moving to 30 ° C. Oil and fat composition (see, for example, Patent Document 3), triglyceride 10% by mass or more of a disaturated monounsaturated mixed acid group triglyceride, at least one of which is a residue composed of a saturated fatty acid having 20 to 24 carbon atoms among the three fatty acid residues constituting Oils and fats (see, for example, Patent Document 4) have been proposed.

しかしながら、上記のいずれの方法もマイグレーション防止効果は充分なものでなく、そして、マイグレーション耐性を上げるために油脂の高融点成分を焼菓子練り込み用油脂に使用すると、油脂をクリーミングする時に、事前に長時間の油脂調温時間が必要となったり、ダマが残ったりすることに加え、得られる焼菓子の口溶け等の食感が悪化する等の問題点がある。   However, none of the above methods have sufficient migration prevention effects, and if a high melting point component of fat is used in a fat for kneading confectionery in order to increase the migration resistance, when the fat is creamed in advance, In addition to the need for a long period of time for oil and fat conditioning and the remaining lumps, there are problems such as the mouthfeel of the resulting baked confectionery being deteriorated and the like.

また、別の重要な側面として、油脂性素材を配合した焼菓子生地を焼成すると、焼成時に油脂性素材が焦げて食感がガリガリした硬い食感になり、かつ焦げ臭がするものになってしまうという問題が発生することについては、上記のいずれの方法でも解消されない。そのため、本発明者らは、上記の各種提案とは全く逆に、焼成後のマイグレーションを促進させることにより、上記目的を全て達成し得ることを既に知見し、油脂を30質量%以上含有し、該油脂のSFCが10℃で5〜35%、20℃で3〜20%で、40℃で0〜5%であることを特徴とする、油脂性素材配合焼菓子練り込み用油脂組成物(例えば特許文献5参照)により、油脂性素材配合焼菓子に焼成後経時的に発生するブルームや白色化を抑制し、かつ、油脂性素材の焼成加熱による固化現象を緩和することができることを見出している。   Also, as another important aspect, baking baked confectionery dough blended with oleaginous material will result in a hard texture with a crisp texture when burning, and a burning odor The occurrence of this problem cannot be solved by any of the above methods. Therefore, the present inventors have already found that all the above objects can be achieved by promoting migration after firing, contrary to the above-mentioned various proposals, and containing 30% by mass or more of fats and oils, Oil and fat composition for baked confectionery kneading confectionery, characterized in that SFC of the oil is 5 to 35% at 10 ° C, 3 to 20% at 20 ° C and 0 to 5% at 40 ° C For example, see Patent Document 5) and found that it is possible to suppress blooming and whitening that occur over time after baking in an oleaginous material-containing baked confectionery, and to alleviate the solidification phenomenon due to baking and heating of the oleaginous material. Yes.

しかし、この油脂組成物は、常温で液状〜流動状の油脂が主成分であることから常温でのコンステンシーが十分でないためクリーミング性が悪く、得られる焼菓子はショートネスの乏しい、ガリガリした硬い食感となってしまう問題があった。   However, since this oil and fat composition is mainly composed of liquid to fluid oil and fat at normal temperature, the consistency at normal temperature is not sufficient, so the creaming property is poor, and the resulting baked confectionery has poor shortness and is hard and crisp There was a problem that caused a texture.

特公昭61−47491号公報Japanese Examined Patent Publication No. 61-47491 特開昭64−60325号公報JP-A-64-60325 特開平4−66045号公報Japanese Patent Laid-Open No. 4-66045 特開昭63−126457号公報JP-A 63-126457 特開2004−16096号公報JP 2004-16096 A

従って、本発明の目的は、クリーミング性が良好で、且つ、焼成後経時的に発生するブルームや白色化を抑制し、また、油脂性素材の焼成加熱による固化現象を緩和することができる油脂性素材配合焼菓子練り込み用油脂組成物を提供することにある。   Therefore, the object of the present invention is an oily property that has good creaming properties, suppresses blooming and whitening that occur over time after firing, and can reduce the solidification phenomenon caused by firing and heating of the oily material. An object of the present invention is to provide an oil and fat composition for kneading baked confectionery with a material.

本発明者等は、上記目的を達成すべく種々検討した結果、パーム分別軟部油のエステル交換油脂は、クリーミング性を向上させることができることに加え、マイグレーション促進機能を保ちながら、油脂組成物に適度なコンシステンシーを付与することができることを知見した。   As a result of various studies conducted by the present inventors to achieve the above object, the transesterified oil and fat of palm fractionated soft part oil can improve the creaming property, and is suitable for the oil and fat composition while maintaining the migration promoting function. It was found that a good consistency can be imparted.

本発明は、上記知見に基づいてなされたもので、ヨウ素価52〜70のパーム分別軟部油を70質量%以上含む油脂配合物をエステル交換した油脂を、油相中に80〜100質量%含有することを特徴とする油脂性素材配合焼菓子練り込み用油脂組成物、並びに該油脂性素材配合焼菓子練り込み用油脂組成物を含有することを特徴とする油脂性素材配合焼菓子を提供するものである。   This invention was made | formed based on the said knowledge, and contains 80-100 mass% of fats and oils which transesterified the fats and oils composition which contains 70 mass% or more of palm fractionation soft part oils of the iodine value 52-70 in an oil phase. An oil and fat composition for baked confectionery kneading confectionery, and an oil and fat composition for baked confectionery kneading confectionery, comprising the fat and oil composition for baked confectionery kneading Is.

本発明の油脂性素材配合焼菓子練り込み用油脂組成物を使用した油脂性素材配合焼菓子は、焼成後経時的に発生するブルームや白色化が抑制され、且つ、油脂性素材の焼成加熱による固化現象が緩和されたものであり、且つ、サクサクした軽い食感を呈する。   The oleaginous material blended baked confectionery using the fat and oil composition for kneading confectionery of the present invention suppresses blooming and whitening that occur over time after baking, and is due to baking and heating of the oleaginous material The solidification phenomenon is alleviated, and it has a crisp and light texture.

以下、本発明の油脂性素材配合焼菓子練り込み用油脂組成物(以下、単に、油脂組成物ともいう)の好ましい実施形態について詳述する。   Hereinafter, a preferred embodiment of the oil and fat composition for kneading confectionery of the present invention (hereinafter also simply referred to as an oil and fat composition) will be described in detail.

本発明の油脂性素材配合焼菓子練り込み用油脂組成物は、油脂性素材配合焼菓子を得るための、油脂性素材を配合した焼菓子生地に用いられる練り込み用油脂組成物であり、ここでいうところの、油脂性素材とは、油脂を多く含有する食品素材であり、代表例としてナッツ類、あるいはチョコレート類を挙げることができる。
上記ナッツ類(油脂性素材)としては、ピーナッツ、アーモンド、カシューナッツ、ピスタチオ、ヘーゼルナッツ、ピーカンナッツ、オーナッツ、マカデミアナッツ、ブラジルナッツ、ココナッツ、松、けし、ひまわり等の種実や堅果、それらのホール品・割物品・スライス品、それらを用いたペースト・ピューレ等の加工品等が挙げられる。
また、上記チョコレート類(油脂性素材)としては、チョコレートクリーム、チョコチップ、チョコクランチ、チョコチャンク等が挙げられる。
なお、上記油脂性素材の形状は、焼菓子生地との複合方法によって異なるが、粒状、板状、球状、チャンク状、チップ状、ダイス状、ペースト状等の形状とすることができる。
The oil and fat composition for kneading confectionery of the present invention is an oil and fat composition for kneading to be used in a baked confectionery dough blended with an oil and fat material to obtain a baked confectionery mixed with an oil and fat material. As used herein, the oil-based material is a food material containing a large amount of oil and fat, and typical examples include nuts and chocolates.
The above nuts (greasy materials) include peanuts, almonds, cashews, pistachios, hazelnuts, pecan nuts, oruts, macadamia nuts, brazil nuts, coconuts, pine, poppy, sunflowers, nuts, nuts, and their whole products. Articles, sliced products, processed products such as pastes and purees using them, and the like can be mentioned.
Moreover, chocolate cream, chocolate chip, chocolate crunch, chocolate chunk, etc. are mentioned as said chocolates (greasy material).
In addition, although the shape of the said fat-and-oil raw material changes with compounding methods with baked confectionery dough, it can be made into shapes, such as a granular form, plate shape, spherical shape, chunk shape, chip shape, dice shape, paste shape.

また、本発明でいうところの油脂組成物とは、マーガリン・ショートニング・ファットスプレッドをはじめとする油脂加工食品を意味し、該油脂組成物は水分を含まなくても含んでもよく、また、O/W、W/O、O/W/O等の乳化形態はいずれであってもよい。   In addition, the oil and fat composition referred to in the present invention means processed oil and fat foods including margarine, shortening and fat spread, and the oil and fat composition may contain no moisture, and may contain O / Any emulsification form such as W, W / O, O / W / O and the like may be used.

次に、本発明の油脂組成物に用いられる油脂配合物について述べる。   Next, the oil and fat composition used in the oil and fat composition of the present invention will be described.

本発明の油脂組成物に用いられる上記油脂配合物は、ヨウ素価が52〜70のパーム分別軟部油を70質量%以上、好ましくは90質量%以上、より好ましくは100質量%含有する。該パーム分別軟部油の含有量が70質量%未満であると、得られる油脂組成物のクリーミング性が低下するため、得られる焼菓子のショートネス性が悪化し、ガリガリした硬い食感になってしまう点、また、ブルームや白色化の抑制効果が低下するという点で問題が生じる。   The oil and fat composition used in the oil and fat composition of the present invention contains 70% by mass or more, preferably 90% by mass or more, and more preferably 100% by mass of palm fractionated soft part oil having an iodine value of 52 to 70. When the content of the palm fractionated soft part oil is less than 70% by mass, the creaming property of the obtained oil and fat composition is lowered, so that the shortness property of the obtained baked confectionery is deteriorated, resulting in a crisp and hard texture. In addition, a problem arises in that the effect of suppressing bloom and whitening is reduced.

上記パーム分別軟部油は、アセトン分別やヘキサン分別等の溶剤分別、ドライ分別等の無溶剤分別等の方法によって、パーム油を分別した際に得られる低融点部であり、通常、ヨウ素価52〜70のものである。本発明に用いられるパーム分別軟部油としては、ヨウ素価が52以上のパームオレインを使用することが優れたブルーム防止効果、白色化の防止効果、油脂性素材の焼成加熱による固化現象の緩和効果を得ることが可能な点で好ましく、ヨウ素価60以上のパームスーパーオレインを使用することがさらに好ましい。   The palm fraction soft part oil is a low melting point part obtained when fractionating palm oil by a method such as solvent fractionation such as acetone fractionation or hexane fractionation, solvent-free fractionation such as dry fractionation, and usually has an iodine value of 52 to 70. As the palm fraction soft part oil used in the present invention, the use of palm olein having an iodine value of 52 or more has an excellent bloom prevention effect, whitening prevention effect, and a solidification phenomenon mitigating effect by baking and heating of an oily material. It is preferable in that it can be obtained, and it is more preferable to use palm super olein having an iodine value of 60 or more.

上記油脂配合物に必要に応じ配合する、上記パーム分別軟部油以外の油脂は、求める油脂組成物の硬さに応じ、適宜選択することができ、その代表例としては、大豆油、菜種油、コーン油、綿実油、オリーブ油、落花生油、米油、べに花油、ひまわり油等の常温で液体の油脂が挙げられるが、その他に、パーム油、パーム核油、ヤシ油、サル脂、マンゴ脂、乳脂、牛脂、乳脂、豚脂、カカオ脂、魚油、鯨油等の常温で固体の油脂も用いることができ、更に、これらの食用油脂に水素添加、分別、エステル交換等の物理的又は化学的処理の1種又は2種以上の処理を施した油脂を使用することもできる。本発明においては、これらの油脂を単独で用いることもでき、又は2種以上を組み合わせて用いることもできる。   Fats and oils other than the above-mentioned palm fraction soft part oil, which are blended as necessary into the above fat and oil blend, can be appropriately selected according to the hardness of the desired fat and oil composition, and representative examples thereof include soybean oil, rapeseed oil, and corn. Oils, cottonseed oil, olive oil, peanut oil, rice oil, benflower oil, sunflower oil, etc., include liquid oils at room temperature, but also palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, Fats and oils that are solid at room temperature such as beef tallow, milk fat, pork fat, cacao butter, fish oil, whale oil and the like can also be used. Oils and fats that have been subjected to seeds or two or more kinds of treatments can also be used. In the present invention, these fats and oils can be used alone or in combination of two or more.

本発明の油脂組成物においては、上記油脂配合物をエステル交換した油脂(エステル交換油脂)を用いる。このエステル交換の反応は、化学的触媒による方法でも、酵素による方法でもよく、また、ランダムエステル反応であっても、位置選択性のエステル交換反応であってもよいが、化学的触媒又は位置選択性のない酵素を用いた、ランダムエステル反応であることがより好ましい。   In the oil / fat composition of the present invention, an oil / fat (transesterified oil / fat) obtained by transesterifying the oil / fat composition is used. This transesterification reaction may be a chemical catalyst method or an enzymatic method, and may be a random ester reaction or a regioselective transesterification reaction. More preferably, it is a random ester reaction using a non-enzymatic enzyme.

上記化学的触媒としては、例えば、ナトリウムメチラート等のアルカリ金属系触媒が挙げられ、また、上記位置選択性のない酵素としては、例えば、アルカリゲネス(Alcaligenes) 属、リゾープス(Rhizopus)属、アスペルギルス(Aspergillus) 属、ムコール(Mucor) 属、ペニシリウム(Penicillium) 属等に由来するリパーゼが挙げられる。なお、該リパーゼは、イオン交換樹脂あるいはケイ藻土及びセラミック等の担体に固定化して、固定化リパーゼとして用いることもできるし、粉末の形態で用いることもできる。   Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme having no position selectivity include, for example, the genus Alcaligenes, Rhizopus, Aspergillus ( Examples include lipases derived from the genera Aspergillus, Mucor, and Penicillium. The lipase can be immobilized on a carrier such as an ion exchange resin or diatomaceous earth and ceramic and used as an immobilized lipase, or can be used in the form of a powder.

本発明の油脂組成物は、上記エステル交換油脂を油相中に80〜100質量%、好ましくは90〜100質量%含有する。エステル交換油脂の含有量が80質量%未満であると得られる油脂組成物のクリーミング性が低下するため、得られる焼菓子のショートネス性が低下して硬くガリガリした硬い食感となってしまうという問題があること、更には、ブルームや白色化の抑制効果が低下するという問題が生じる。   The oil and fat composition of the present invention contains the transesterified oil and fat in the oil phase in an amount of 80 to 100% by mass, preferably 90 to 100% by mass. When the content of the transesterified fat / oil is less than 80% by mass, the creaming property of the obtained oil / fat composition is lowered, and the shortness of the obtained baked confectionery is lowered, resulting in a hard and crunchy texture. There is a problem that the effect of suppressing bloom and whitening is lowered.

上記油相に必要に応じ配合する、上記エステル交換油脂以外の油脂としては、求める油脂組成物の硬さに応じ、適宜選択することができ、その代表例としては、大豆油、菜種油、コーン油、綿実油、オリーブ油、落花生油、米油、べに花油、ひまわり油等の常温で液体の油脂が挙げられるが、その他に、パーム油、パーム核油、ヤシ油、サル脂、マンゴ脂、乳脂、牛脂、乳脂、豚脂、カカオ脂、魚油、鯨油等の常温で固体の油脂も用いることができ、更に、これらの食用油脂に水素添加、分別、エステル交換等の物理的又は化学的処理の1種又は2種以上の処理を施した油脂を使用することもできる。本発明においては、これらの油脂を単独で用いることもでき、又は2種以上を組み合わせて用いることもできる。   As fats and oils other than the above-mentioned transesterified fats and oils to be blended in the oil phase as necessary, they can be appropriately selected according to the hardness of the desired fat and oil composition, and representative examples thereof include soybean oil, rapeseed oil and corn oil. , Cottonseed oil, olive oil, peanut oil, rice oil, benflower oil, sunflower oil, and other oils that are liquid at room temperature, but also include palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, beef tallow , Milk fat, pork fat, cacao butter, fish oil, whale oil, etc., and solid oil at normal temperature can be used. Furthermore, these edible fats and oils are one type of physical or chemical treatment such as hydrogenation, fractionation, transesterification, etc. Or the fats and oils which performed 2 or more types of processing can also be used. In the present invention, these fats and oils can be used alone or in combination of two or more.

本発明の油脂組成物は、より高いブルームや白色化の抑制効果を有する点で、上記油相中の構成脂肪酸組成において、炭素数20以上の飽和脂肪酸の占める割合(飽和脂肪酸含量)が1〜5質量%であることが好ましい。該飽和脂肪酸含量が1質量%未満であると油脂組成物のコンシステンシーが十分でないことからクリーミング性が低下するおそれもあり、また、5質量を超えると得られる焼菓子の口溶けが悪くなるおそれもある。   The oil and fat composition of the present invention has a higher bloom and whitening suppression effect, and in the constituent fatty acid composition in the oil phase, the proportion of saturated fatty acids having 20 or more carbon atoms (saturated fatty acid content) is 1 to 1. It is preferably 5% by mass. If the saturated fatty acid content is less than 1% by mass, the consistency of the oil / fat composition is not sufficient, so that the creaming property may be deteriorated, and if it exceeds 5%, the resulting baked confectionery may be poorly melted in the mouth. is there.

なお、上記飽和脂肪酸は、上記油脂配合物中に配合してもよいし、また、上記エステル交換油脂以外の油脂として上記油相中に配合してもよいし、その両方に配合してもよいが、好ましくは上記油脂配合物中に配合する。   In addition, the said saturated fatty acid may be mix | blended in the said fats and oils mixture, and may be mix | blended in the said oil phase as fats and oils other than the said transesterified fats and oils, and may mix | blend in both. However, it is preferably blended in the oil and fat blend.

また、上記飽和脂肪酸は、モノグリセリドやジグリセリドなどの部分グリセリドの形態で含むものであってもよいが、炭素数20以上の飽和脂肪酸を多く含有する油脂を配合するのが一般的であり、このような油脂としては、ハイエルシン菜種極度水素添加油脂、魚油の極度水素添加油脂などが挙げられるが、風味安定性の点でハイエルシン菜種極度水素添加油脂を使用することが好ましい。   The saturated fatty acid may be contained in the form of partial glycerides such as monoglyceride and diglyceride, but it is common to blend fats and oils containing a large number of saturated fatty acids having 20 or more carbon atoms. Examples of such fats and oils include Hyelsin rapeseed extremely hydrogenated fats and oils, fish oils extremely hydrogenated fats and oils, and the like. From the viewpoint of flavor stability, Hyelsin rapeseed extremely hydrogenated fats and oils are preferably used.

本発明の油脂組成物は、上記油相のSFC(固体脂含量)が10℃で15〜50%、20℃で10〜40%、40℃で0〜5%であることが好ましく、より好ましくは、10℃で25〜55%、20℃で10〜30%、40℃で0〜5%であり、さらに好ましくは、10℃で30〜45%、20℃で15〜30%、40℃で0〜3%である。SFCが10℃で15%未満、及び/又は20℃で10%未満であると、焼菓子練り込み用油脂組成物としての十分なコンステンシーが得られず、十分なクリーミング性が得られないおそれがある。さらに、得られる焼菓子生地も軟らかいため、低温でのリタード処理等を施さなければ成型操作ができない場合もある。またさらに、得られる焼菓子も、特に油脂性素材部分にベタつきが生じてしまう。一方、SFCが10℃で50%を超える、及び/又は20℃で40%を超えると、マイグレーションを促進させる作用が低下し、ブルームや白色化の抑制効果が得られにくい。また、SFCが40℃で5%を超えると、焼菓子の食感が悪化し、口溶けが悪くなる問題もある。   In the oil and fat composition of the present invention, the SFC (solid fat content) of the oil phase is preferably 15 to 50% at 10 ° C, 10 to 40% at 20 ° C, and 0 to 5% at 40 ° C. 25-55% at 10 ° C, 10-30% at 20 ° C, 0-5% at 40 ° C, more preferably 30-45% at 10 ° C, 15-30% at 20 ° C, 40 ° C 0 to 3%. If the SFC is less than 15% at 10 ° C. and / or less than 10% at 20 ° C., sufficient consistency as a fat composition for kneading baked confectionery may not be obtained, and sufficient creaminess may not be obtained. There is. Furthermore, since the baked confectionery dough obtained is also soft, the molding operation may not be possible unless a retarding treatment or the like is performed at a low temperature. Furthermore, the baked confectionery obtained is also sticky especially in the oily material portion. On the other hand, if the SFC exceeds 50% at 10 ° C. and / or exceeds 40% at 20 ° C., the effect of promoting migration decreases, and it is difficult to obtain the effect of suppressing bloom or whitening. Moreover, when SFC exceeds 5% at 40 degreeC, the food texture of baked confectionery will deteriorate and there also exists a problem which a mouth melt | dissolution will worsen.

また、本発明の油脂組成物は、トランス酸を実質的に含有しないことが好ましい。ここでいう「トランス酸を実質的に含有しない」とは、トランス酸含量が、本発明の油脂組成物に含まれている油脂の全構成脂肪酸中、好ましくは10質量%未満、さらに好ましくは5質量%未満、最も好ましくは2質量%未満であることを意味する。   Moreover, it is preferable that the oil-fat composition of this invention does not contain a trans acid substantially. The term “substantially free of trans acid” as used herein means that the trans acid content is preferably less than 10% by mass, more preferably 5%, based on the total constituent fatty acids of the oil / fat contained in the oil / fat composition of the present invention. It means less than mass%, most preferably less than 2 mass%.

水素添加は油脂の融点を上昇させる典型的な方法であるが、これによって得られる水素添加油脂は、完全水素添加油脂を除いて、通常構成脂肪酸中にトランス酸が10〜50質量%程度含まれている。一方、天然油脂中にはトランス酸が殆ど存在せず、反芻動物由来の油脂に10質量%未満含まれているにすぎない。近年、化学的な処理、特に水素添加に付されていない油脂組成物、即ち実質的にトランス酸を含まない油脂組成物であって、適切なコンシステンシーを有するものが要求されている。
本発明に用いられる上記パーム分別軟部油(パーム軟質油)はトランス酸を実質的に含有しない油脂であるため、本発明では、上記油脂配合物に使用するその他の油脂(上記パーム分別軟部油以外の油脂)、及び上記油相に必要に応じ加えるその他の油脂(上記エステル交換油脂以外の油脂)として、それぞれ実施的にトランス酸を含有しない油脂を使用することで、水素添加油脂を使用せずとも良好なコンステンシーを有し、トランス酸を実質的に含有しない油脂組成物を簡単に得ることができる。
Hydrogenation is a typical method for increasing the melting point of fats and oils, but the hydrogenated fats and oils obtained by this method usually contain about 10 to 50% by mass of trans acid in the constituent fatty acids, excluding completely hydrogenated fats and oils. ing. On the other hand, there is almost no trans acid in natural fats and oils, and only 10% by mass or less is contained in ruminant-derived fats and oils. In recent years, there has been a demand for oil compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, oil compositions that are substantially free of trans acids and have an appropriate consistency.
Since the above-mentioned palm fraction soft part oil (palm soft oil) used in the present invention is an oil and fat that does not substantially contain trans acid, in the present invention, other fats and oils (other than the above-mentioned palm fraction soft part oil) used in the above fat and oil blend ) And other fats and oils (oils and fats other than the above-mentioned transesterified fats and oils) added to the oil phase as necessary, by using fats and oils that do not contain trans acid, without using hydrogenated fats and oils. In addition, an oil and fat composition having good consistency and substantially free of trans acid can be easily obtained.

なお、本発明の油脂組成物における上記油相の含有量は、好ましくは45〜100質量%、特に好ましくは75〜100質量%である。油相の含有量が45質量%未満であると、焼菓子中の油分が実質的に少なく、経時的にマイグレーションを起こすための絶対的油分が少なくなってしまい、改良効果が得られないおそれがある。   In addition, content of the said oil phase in the oil-fat composition of this invention becomes like this. Preferably it is 45-100 mass%, Most preferably, it is 75-100 mass%. If the content of the oil phase is less than 45% by mass, the oil content in the baked confectionery is substantially low, and the absolute oil content for causing migration with time decreases, and the improvement effect may not be obtained. is there.

本発明の油脂組成物には、水、乳化剤、増粘安定剤、食塩や塩化カリウム等の塩味剤、酢酸、乳酸、グルコン酸等の酸味料、糖類や糖アルコール類、ステビア、アスパルテーム等の甘味料、β―カロチン、カラメル、紅麹色素等の着色料、トコフェロール、茶抽出物等の酸化防止剤、小麦蛋白や大豆蛋白といった植物蛋白、卵及び各種卵加工品、着香料、乳製品、調味料、pH調整剤、食品保存料、日持ち向上剤、果実、果汁、コーヒー等の食品素材や食品添加物を含有させることができる。   The oil and fat composition of the present invention includes water, an emulsifier, a thickening stabilizer, a salty agent such as sodium chloride and potassium chloride, a sour agent such as acetic acid, lactic acid and gluconic acid, and a sweetener such as saccharides and sugar alcohols, stevia and aspartame. , Colorants such as β-carotene, caramel, red bean pigment, antioxidants such as tocopherol, tea extract, plant proteins such as wheat protein and soybean protein, eggs and various processed eggs, flavorings, dairy products, seasonings Food materials such as foods, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, and coffee, and food additives can be contained.

上記乳化剤としては、グリセリン脂肪酸エステル、蔗糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、レシチン等が挙げられ、これらの中から選ばれた1種又は2種以上を用いることができる。   Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and lecithin. 1 type (s) or 2 or more types selected from among them can be used.

なかでも本発明の油脂組成物は、上記油相中に、不飽和脂肪酸を主体とするグリセリン脂肪酸エステルを好ましくは0.3〜5質量%、より好ましくは1.5〜5質量%、及びレシチンを好ましくは0.3〜5質量%、より好ましくは1.5〜5質量%含有することが、優れたブルームや白色化の抑制効果、油脂性素材の焼成加熱による固化現象の緩和効果を得ることが可能な点で好ましい。ここでいう「不飽和脂肪酸を主体とするグリセリン脂肪酸エステル」とは、乳化剤の脂肪酸部分において不飽和脂肪酸の割合が好ましくは30質量%以上、より好ましくは60質量%以上であるグリセリン脂肪酸エステルを意味する。   Among these, the oil and fat composition of the present invention preferably contains 0.3 to 5% by mass, more preferably 1.5 to 5% by mass of glycerin fatty acid ester mainly composed of unsaturated fatty acid, and lecithin in the oil phase. Is preferably 0.3 to 5% by mass, more preferably 1.5 to 5% by mass, to obtain an excellent bloom and whitening suppression effect and a solidification phenomenon mitigating effect by baking and heating of an oily material. It is preferable in that it is possible. The term “glycerin fatty acid ester mainly composed of unsaturated fatty acid” as used herein means a glycerin fatty acid ester in which the proportion of unsaturated fatty acid in the fatty acid portion of the emulsifier is preferably 30% by mass or more, more preferably 60% by mass or more. To do.

なお、上記グリセリン脂肪酸エステルとしては、グリセリンモノ脂肪酸エステルをはじめ、グリセリンジ脂肪酸エステル、グリセリン有機酸脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステルを含むものであるが、好ましくはグリセリンモノ脂肪酸エステルのみを使用する。また、上記レシチンは、リゾレシチンを含むものである。   The glycerin fatty acid ester includes glycerin monofatty acid ester, glycerin difatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, preferably glycerin monofatty acid ester only. Is used. The lecithin includes lysolecithin.

上記増粘安定剤としては、グアーガム、ローカストビーンガム、カラギーナン、アラビアガム、アルギン酸類、ペクチン、キサンタンガム、プルラン、タマリンドシードガム、サイリウムシードガム、結晶セルロース、カルボキシメチルセルロース、メチルセルロース、寒天、グルコマンナン、ゼラチン、澱粉、化工澱粉等が挙げられ、これらの中から選ばれた1種又は2種以上を用いることができる。
上記増粘安定剤の好ましい含有量は0〜5質量%、より好ましくは0〜2質量%である。
Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like, and one or more selected from these can be used.
The content of the thickening stabilizer is preferably 0 to 5% by mass, more preferably 0 to 2% by mass.

次に、本発明の油脂組成物の好ましい製造方法について説明する。   Next, the preferable manufacturing method of the oil-fat composition of this invention is demonstrated.

先ず、上記「ヨウ素価52〜70のパーム分別軟部油を70質量%以上含む油脂配合物をエステル交換した油脂」(上記エステル交換油脂)を80〜100質量%含有する油相を溶解し、必要により水相を混合乳化する。そして、水相を混合したものについては、次に殺菌処理するのが望ましい。殺菌方法は、タンクでのバッチ式でも、プレート型熱交換機や掻き取り式熱交換機を用いた連続式でも構わない。   First, an oil phase containing 80 to 100% by mass of the above-mentioned “fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of a palm fractionated soft part oil having an iodine value of 52 to 70” (the above transesterified oil or fat) is dissolved and necessary. To mix and emulsify the aqueous phase. And about what mixed the water phase, it is desirable to sterilize next. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.

次に、上記油相を冷却し、結晶化させる。好ましくは冷却可塑化する。冷却条件は、好ましくは−0.5℃/分以上、さらに好ましくは−5℃/分以上とする。この際、徐冷却より、急速冷却の方が好ましい。冷却する機器としては、密閉型連続式チューブ冷却機、例えば、ボテーター、コンピネーター、パーフェクター等のマーガリン製造機やプレート型熱交換機等が挙げられ、また、開放型のダイアクーラーとコンプレクターとの組み合わせも挙げられる。
また、本発明の油脂組成物を製造する際のいずれかの工程で、窒素、空気等を含気させてもよい
Next, the oil phase is cooled and crystallized. Preferably, cooling plasticization is performed. The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a compinator, and a perfector, a plate heat exchanger, and the like, and an open type diacooler and a compressor. Combinations are also mentioned.
Moreover, nitrogen, air, etc. may be aerated in any of the steps when producing the oil and fat composition of the present invention.

次に、上述した本発明の油脂組成物を含有することを特徴とする本発明の油脂性素材配合焼菓子について述べる。   Next, the oil-based material-containing baked confectionery of the present invention characterized by containing the above-described oil-fat composition of the present invention will be described.

本発明の油脂性素材配合焼菓子は、本発明の油脂性素材配合焼菓子練り込み用油脂組成物、及び油脂性素材を使用して得られた焼菓子生地を焼成してなるものであって、上記油脂性素材配合焼菓子練り込み用油脂組成物をクリーミングして比重を小さくする工程を経て得られたものであり、焼成後経時的に発生するブルームや白色化を抑制され、かつ、油脂性素材の焼成加熱による固化現象が緩和されたものであり、且つ、サクサクした軽い食感を呈するものである。   The fat and oil-based material-containing baked confectionery of the present invention is obtained by baking the fat and oil composition for kneading confectionery of the present invention and a baked confectionery dough obtained using the fat-and-oil material. It is obtained through a process of reducing the specific gravity by creaming the fat composition for kneading baked confectionery with the above-mentioned fat and oil-based material, which suppresses blooming and whitening occurring over time after baking, and The solidification phenomenon due to baking and heating of the functional material is alleviated, and a crisp and light texture is exhibited.

なお、上記焼菓子としては、例えば、スナックカステラ、バターケーキ、サンドケーキ、ビスケット、クッキー、クラッカー、サブレ、マカロン等が挙げられる。なかでも、本発明の油脂組成物は、水分含量が低く保存期間も長い焼菓子において顕著な効果を示すことから、ビスケット、クッキー、サブレ、マカロン等の水分含量が10質量%以下の焼菓子であることが好ましい。
これらの上記焼菓子生地における油脂組成物の使用量は、十分な効果を得るためには、焼菓子生地中において好ましくは3〜50質量%、より好ましくは5〜35質量%である。
Examples of the baked confectionery include snack castella, butter cake, sand cake, biscuits, cookies, crackers, sables, and macaroons. Among them, the oil and fat composition of the present invention shows a remarkable effect in baked confectionery having a low moisture content and a long storage period, so that it is a baked confectionery having a moisture content of 10% by mass or less such as biscuits, cookies, sables and macaroons. Preferably there is.
In order to obtain a sufficient effect, the amount of the oil / fat composition used in the baked confectionery dough is preferably 3 to 50% by mass, more preferably 5 to 35% by mass in the baked confectionery dough.

なお、上記クリーミングして比重を小さくする操作としては、本発明の油脂組成物に糖類を加えてクリーミングし、ここに、卵類、乳等を配合して混合後、小麦粉を軽く混合して製造されるシュガーバッター法や、本発明の油脂組成物に小麦粉を加えてクリーミングし、ここに、糖類、卵類、乳等を配合、混合して製造されるフラワーバッター法、あるいは、オールインミックス法等が挙げられる。
得られた焼菓子は、表面がべたつくことがないため、通常通り、包装、流通することができる。
In addition, as an operation of reducing the specific gravity by the above creaming, the sugar composition is added to the oil and fat composition of the present invention for creaming, and then egg, milk and the like are mixed and mixed, and then the flour is mixed lightly. The sugar batter method, the flour composition of the present invention is added to the cream and creamed, and the sugar batter method is prepared by mixing and mixing sugars, eggs, milk, etc., or the all-in-mix method Etc.
Since the obtained baked confectionery has no sticky surface, it can be packaged and distributed as usual.

次に、実施例、比較例等を挙げて本発明をさらに具体的に説明するが、これらの実施例は本発明を制限するものではない。   Next, although an Example, a comparative example, etc. are given and this invention is demonstrated further more concretely, these Examples do not restrict | limit this invention.

〔製造例1〕エステル交換油脂Aの製造
ヨウ素価55のパーム分別軟部油にナトリウムメチラートを触媒として非選択的エステル交換反応を行った後、脱色(白土3%、85℃、9.3×102Pa以下の減圧下)、脱臭(250℃、60分間、水蒸気吹き込み量5%、4.0×102Pa以下の減圧下)を行い、パーム分別軟部油のエステル交換油脂Aを得た。
[Production Example 1] Production of transesterified fat / oil A non-selective transesterification reaction was performed on palm fraction soft oil having an iodine value of 55 using sodium methylate as a catalyst, followed by decolorization (3% white clay, 85 ° C, 9.3x 10 2 Pa or less under reduced pressure), deodorization (250 ° C., 60 minutes, 5% steam blowing, 4.0 × 10 2 Pa or less under reduced pressure) to obtain a transesterified oil A of palm fraction soft oil. .

〔製造例2〕エステル交換油脂Bの製造
ヨウ素価65のパーム分別軟部油にナトリウムメチラートを触媒として、非選択的エステル交換反応を行った後、脱色(白土3%、85℃、9.3×102Pa以下の減圧下)、脱臭(250℃、60分間、水蒸気吹き込み量5%、4.0×102Pa以下の減圧下)を行い、パーム分別軟部油のエステル交換油脂Bを得た。
[Production Example 2] Production of transesterified oil and fat B After a non-selective transesterification reaction was performed on palm fraction soft part oil having an iodine value of 65 using sodium methylate as a catalyst, decolorization (white clay 3%, 85 ° C, 9.3 × 10 2 Pa or less under reduced pressure), deodorization (250 ° C., 60 minutes, steam blown amount 5%, 4.0 × 10 2 Pa or less under reduced pressure) to obtain transesterified oil B of palm fraction soft oil It was.

〔製造例3〕エステル交換油脂Cの製造
ヨウ素価65のパーム分別軟部油10kgを原料油脂として、反応温度70℃にて、触媒としてリパーゼQLC(名糖産業(株)製)50gを用いて、15リットルの反応槽でエステル交換反応を行った。反応終了後(反応時間48hr)、脱色(白土3%、85℃、10mmHgの減圧下、30分間)、脱臭(250℃、60分間、水蒸気吹き込み量5%、4.0×102Pa以下の減圧下)を行い、パーム分別軟部油のエステル交換油脂Cを得た。
[Production Example 3] Production of transesterified fat / oil C Using 10 kg of palm fraction soft part oil having an iodine value of 65 as a raw material fat and oil, using a lipase QLC (manufactured by Meito Sangyo Co., Ltd.) 50 g as a catalyst at a reaction temperature of 70 ° C. The transesterification reaction was carried out in a 15 liter reaction vessel. After completion of the reaction (reaction time 48 hr), decolorization (white clay 3%, 85 ° C. under reduced pressure of 10 mmHg for 30 minutes), deodorization (250 ° C., 60 minutes, steam blown amount 5%, 4.0 × 10 2 Pa or less Under reduced pressure), a transesterified oil C of palm fraction soft oil was obtained.

〔製造例4〕エステル交換油脂Dの製造
ヨウ素価55のパーム分別軟部油85質量部と、ハイエルシンナタネ極度水素添加油脂15質量部を溶解、混合した油脂配合物(炭素数20以上の飽和脂肪酸の含有量=7%)10kgを、反応温度70℃にて、触媒としてリパーゼQLC(名糖産業(株)製)50gを用いて、15リットルの反応槽でエステル交換反応を行った。反応終了後(反応時間48hr)、脱色(白土3%、85℃、10mmHgの減圧下、30分間)、脱臭(250℃、60分間、水蒸気吹き込み量5%、4.0×102Pa以下の減圧下)を行い、パーム分別軟部油を85質量%含有し、且つ、構成脂肪酸として炭素数20以上の飽和脂肪酸を7質量%含有する油脂配合物を用いた、エステル交換油脂Dを得た。
[Production Example 4] Manufacture of transesterified oil and fat D An oil / fat mixture (saturated fatty acid having 20 or more carbon atoms) in which 85 parts by mass of palm fraction soft oil having an iodine value of 55 and 15 parts by mass of Hyelcin rapeseed extremely hydrogenated oil and fat were dissolved and mixed. The transesterification reaction was carried out in a 15 liter reaction tank using 10 g of 10 kg of lipase QLC (manufactured by Meisei Sangyo Co., Ltd.) as a catalyst at a reaction temperature of 70 ° C. After completion of the reaction (reaction time 48 hr), decolorization (white clay 3%, 85 ° C. under reduced pressure of 10 mmHg for 30 minutes), deodorization (250 ° C., 60 minutes, steam blown amount 5%, 4.0 × 10 2 Pa or less Under reduced pressure), a transesterified oil and fat D was obtained using an oil and fat blend containing 85% by mass of a palm fraction soft oil and 7% by mass of a saturated fatty acid having 20 or more carbon atoms as a constituent fatty acid.

〔製造例5〕エステル交換油脂Eの製造
上記製造例1で得られたヨウ素価55のパーム分別軟部油50質量部と、ハイエルシンナタネ極度水素添加油脂5質量部、大豆油45質量部を溶解、混合した油脂配合物10kgを、反応温度70℃にて、触媒としてリパーゼQLC(名糖産業(株)製)50gを用いて、15リットルの反応槽でエステル交換反応を行った。反応終了後(反応時間48hr)、脱色(白土3%、85℃、10mmHgの減圧下、30分間)、脱臭(250℃、60分間、水蒸気吹き込み量5%、4.0×102Pa以下の減圧下)を行い、パーム分別軟部油を50%含有し、且つ、構成脂肪酸として炭素数20以上の飽和脂肪酸を2質量%含有する油脂配合物を用いた、エステル交換油脂Eを得た。
[Production Example 5] Manufacture of transesterified oil and fat E 50 parts by mass of palm fraction soft part oil having an iodine value of 55 obtained in Production Example 1 above, 5 parts by mass of highly concentrated rapeseed oil and fat, and 45 parts by mass of soybean oil were dissolved. Then, 10 kg of the mixed oil / fat mixture was subjected to a transesterification reaction in a 15 liter reaction vessel using 50 g of lipase QLC (manufactured by Meito Sangyo Co., Ltd.) as a catalyst at a reaction temperature of 70 ° C. After completion of the reaction (reaction time 48 hr), decolorization (white clay 3%, 85 ° C. under reduced pressure of 10 mmHg for 30 minutes), deodorization (250 ° C., 60 minutes, steam blown amount 5%, 4.0 × 10 2 Pa or less Under reduced pressure), a transesterified fat E containing 50% palm fraction soft oil and 2% by weight of a saturated fatty acid having 20 or more carbon atoms as a constituent fatty acid was obtained.

〔実施例1〕
エステル交換油脂A90質量部、パーム油8質量部、レシチン1質量部、不飽和脂肪酸の割合が60質量%以上であるグリセリンモノ脂肪酸エステル1質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの油脂組成物を作製した。得られた油脂組成物の油相のSFCは10℃で44%、20℃で23%、40℃で1%であり、トランス酸含量は2質量%未満であり、トランス酸を実質的に含有していなかった。
[Example 1]
Heat an oil phase consisting of 90 parts by mass of transesterified fat and oil, 8 parts by mass of palm oil, 1 part by mass of lecithin, and 1 part by mass of glycerin monofatty acid ester having an unsaturated fatty acid ratio of 60% by mass or more to 70 ° C. After completely dissolving and mixing, quenching plasticization was performed at a cooling rate of −30 ° C./min to prepare a shortening type oil and fat composition. The SFC of the oil phase of the obtained oil and fat composition is 44% at 10 ° C, 23% at 20 ° C, 1% at 40 ° C, the trans acid content is less than 2% by mass, and substantially contains trans acid. I did not.

〔実施例2〕
エステル交換油脂B90質量部、パーム油8質量部、レシチン1質量部、不飽和脂肪酸の割合が60質量%以上であるグリセリンモノ脂肪酸エステル1質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの油脂組成物を作製した。得られた油脂組成物の油相のSFCは10℃で40%、20℃で17%、40℃で1%であり、トランス酸含量は2質量%未満であり、トランス酸を実質的に含有していなかった。
[Example 2]
Heat the oil phase consisting of 90 parts by mass of transesterified oil and fat B, 8 parts by mass of palm oil, 1 part by mass of lecithin, and 1 part by mass of glycerin monofatty acid ester with an unsaturated fatty acid ratio of 60% by mass or more to 70 ° C. After completely dissolved and mixed, quenching plasticization was performed at a cooling rate of −30 ° C./min to prepare a shortening type oil and fat composition. The SFC of the oil phase of the obtained oil and fat composition is 40% at 10 ° C, 17% at 20 ° C, 1% at 40 ° C, the trans acid content is less than 2% by mass, and substantially contains trans acid. I did not.

〔実施例3〕
エステル交換油脂C90質量部、パーム油8質量部、レシチン1質量部、不飽和脂肪酸の割合が60質量%以上であるグリセリンモノ脂肪酸エステル1質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの油脂組成物を作製した。得られた油脂組成物の油相のSFCは10℃で40%、20℃で17%、40℃で1%であり、トランス酸含量は2質量%未満であり、トランス酸を実質的に含有していなかった。
Example 3
Heat an oil phase consisting of 90 parts by mass of transesterified oil and fat, 8 parts by mass of palm oil, 1 part by mass of lecithin, and 1 part by mass of glycerin monofatty acid ester having an unsaturated fatty acid ratio of 60% by mass or more to 70 ° C. After completely dissolved and mixed, quenching plasticization was performed at a cooling rate of −30 ° C./min to prepare a shortening type oil and fat composition. The SFC of the oil phase of the obtained oil and fat composition is 40% at 10 ° C, 17% at 20 ° C, 1% at 40 ° C, the trans acid content is less than 2% by mass, and substantially contains trans acid. I did not.

〔実施例4〕
エステル交換油脂C90質量部、パーム油8質量部、レシチン2質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの油脂組成物を作製した。得られた油脂組成物の油相のSFCは10℃で40%、20℃で17%、40℃で1%であり、トランス酸含量は2質量%未満であり、トランス酸を実質的に含有していなかった。
Example 4
An oil phase composed of 90 parts by mass of transesterified oil and fat, 8 parts by mass of palm oil, and 2 parts by mass of lecithin is heated to 70 ° C., completely dissolved and mixed, and then rapidly cooled and plasticized at a cooling rate of −30 ° C./min. A shortening type oil and fat composition was prepared. The SFC of the oil phase of the obtained oil and fat composition is 40% at 10 ° C, 17% at 20 ° C, 1% at 40 ° C, the trans acid content is less than 2% by mass, and substantially contains trans acid. I did not.

〔実施例5〕
エステル交換油脂D90質量部、パーム油8質量部、レシチン1質量部、不飽和脂肪酸の割合が60質量%以上であるグリセリンモノ脂肪酸エステル1質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの油脂組成物を作製した。得られた油脂組成物の油相のSFCは10℃で52%、20℃で31%、40℃で3%であり、トランス酸含量は2質量%未満であり、トランス酸を実質的に含有していなかった。
Example 5
Heat the oil phase consisting of 90 parts by mass of transesterified oil and fat, 8 parts by mass of palm oil, 1 part by mass of lecithin, and 1 part by mass of glycerin monofatty acid ester with an unsaturated fatty acid ratio of 60% by mass or more to 70 ° C. After completely dissolved and mixed, quenching plasticization was performed at a cooling rate of −30 ° C./min to prepare a shortening type oil and fat composition. The SFC of the oil phase of the obtained oil and fat composition is 52% at 10 ° C, 31% at 20 ° C, 3% at 40 ° C, the trans acid content is less than 2% by mass, and substantially contains trans acid. I did not.

〔比較例1〕
エステル交換油脂E90質量部、パーム油8質量部、レシチン2質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの油脂組成物を作製した。得られた油脂組成物の油相のSFCは10℃で20%、20℃で9%、40℃で1%であり、トランス酸含量は2質量%未満であり、トランス酸を実質的に含有していなかった。
[Comparative Example 1]
An oil phase composed of 90 parts by mass of transesterified oil E, 8 parts by mass of palm oil, and 2 parts by mass of lecithin is heated to 70 ° C., completely dissolved and mixed, and then rapidly plasticized at a cooling rate of −30 ° C./min. A shortening type oil and fat composition was prepared. The SFC of the oil phase of the obtained oil and fat composition is 20% at 10 ° C., 9% at 20 ° C., 1% at 40 ° C., the trans acid content is less than 2% by mass, and substantially contains trans acid. I did not.

〔比較例2〕
大豆液状油95質量部、ハイエルシン菜種極度水素添加油脂3質量部、レシチン2質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの油脂組成物を作製した。得られた油脂組成物の油相のSFCは10℃で2%、20℃で1%、40℃で1%であり、トランス酸含量は2質量%未満であり、トランス酸を実質的に含有していなかった。
[Comparative Example 2]
An oil phase consisting of 95 parts by weight of soybean liquid oil, 3 parts by weight of high erucin rapeseed rapeseed oil, and 2 parts by weight of lecithin is heated to 70 ° C., completely dissolved and mixed, and then cooled at −30 ° C./min. Was subjected to rapid cooling plasticization to produce a shortening type oil and fat composition. The SFC of the oil phase of the obtained fat and oil composition is 2% at 10 ° C, 1% at 20 ° C, 1% at 40 ° C, the trans acid content is less than 2% by mass, and substantially contains trans acid. I did not.

〔比較例3〕
大豆液状油55質量部及びパーム油43質量部、レシチン2質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの油脂組成物を作製した。得られた油脂組成物の油相のSFCは10℃で20%、20℃で8%、40℃で1%であり、トランス酸含量は2質量%未満であり、トランス酸を実質的に含有していなかった。
[Comparative Example 3]
An oil phase consisting of 55 parts by mass of soybean liquid oil, 43 parts by mass of palm oil and 2 parts by mass of lecithin is heated to 70 ° C., completely dissolved and mixed, and then rapidly plasticized at a cooling rate of −30 ° C./min. A shortening type oil and fat composition was prepared. The SFC of the oil phase of the obtained oil and fat composition is 20% at 10 ° C., 8% at 20 ° C., 1% at 40 ° C., the trans acid content is less than 2% by mass, and substantially contains trans acid. I did not.

〔比較例4〕
エステル交換油脂A50質量部、パーム油48質量部、レシチン2質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの油脂組成物を作製した。得られた油脂組成物の油相のSFCは10℃で47%、20℃で22%、40℃で1%であり、トランス酸含量は2質量%未満であり、トランス酸を実質的に含有していなかった。
[Comparative Example 4]
An oil phase consisting of 50 parts by mass of transesterified fat and oil A, 48 parts by mass of palm oil and 2 parts by mass of lecithin is heated to 70 ° C., completely dissolved and mixed, and then rapidly plasticized at a cooling rate of −30 ° C./min. A shortening type oil and fat composition was prepared. The SFC of the oil phase of the obtained fat composition is 47% at 10 ° C, 22% at 20 ° C, 1% at 40 ° C, the trans acid content is less than 2% by mass, and substantially contains trans acid. I did not.

上記実施例1〜5及び上記比較例1〜4で得られたショートニングタイプの油脂組成物について、クリーミング性を評価した。クリーミング性の評価として、卓上ミキサー(ケンウッドミキサー)にショートニングタイプの油脂組成物500gを入れてビーターを用いて高速で撹拌し、比重が0.4に達するまでに要した時間を下記表1に記載した。該時間が短いものほど、クリーミング性に優れるといえる。   The creaming properties of the shortening type oil and fat compositions obtained in Examples 1 to 5 and Comparative Examples 1 to 4 were evaluated. As an evaluation of creaming property, 500 g of a shortening type oil and fat composition was put into a tabletop mixer (Kenwood mixer), stirred at high speed using a beater, and the time required for the specific gravity to reach 0.4 is shown in Table 1 below. did. It can be said that the shorter the time, the better the creaming property.

Figure 0004493585
Figure 0004493585

〔実施例6〜10及び比較例5〜8〕
上記実施例1〜5及び上記比較例1〜4で得られた油脂組成物を用い、下記の配合、製法で実施例6〜10及び比較例5〜8のチョコチップ配合ワイヤーカットビスケットをそれぞれ製造した。
[Examples 6 to 10 and Comparative Examples 5 to 8]
Using the oil and fat compositions obtained in Examples 1 to 5 and Comparative Examples 1 to 4 described above, the chocolate chip-blended wire cut biscuits of Examples 6 to 10 and Comparative Examples 5 to 8 were produced by the following blending and manufacturing methods, respectively. did.

{配合}
薄力粉100質量部、砂糖40質量部、全卵15質量部、食塩1質量部、ベーキングパウダー1質量部、水10質量部、油脂組成物55質量部、チョコレートチップ(大東カカオ製)22質量部
{Formulation}
100 parts by weight of flour, 40 parts by weight of sugar, 15 parts by weight of whole egg, 1 part by weight of salt, 1 part by weight of baking powder, 10 parts by weight of water, 55 parts by weight of an oil and fat composition, 22 parts by weight of chocolate chip (manufactured by Daito Cacao)

{製法}
卓上ミキサー(ケンウッドミキサー)に油脂組成物及び砂糖を投入、軽く混合した後、最高速で5分クリーミングした。次いで、あらかじめ全卵、水、食塩を混合した水相を少しずつ加えて攪拌・混合し、さらに薄力粉及びベーキングパウダーを加えた後、低速で1分混合した。最後にチョコレートチップを投入し、低速で30秒混合した。ここで得られたチョコチップ配合ワイヤーカットビスケット生地(ビスケット生地における油脂組成物の使用量は、22.5質量%)を、厚さ7ミリ、直径4センチの丸型にワイヤーカット成型した。成型したビスケット生地をオーブン(フジサワ社製)で180℃にて10分焼成後、25℃にて40分冷却し、チョコチップ配合ワイヤーカットビスケットを得た。
{Production method}
The fat composition and sugar were put into a tabletop mixer (Kenwood mixer), lightly mixed, and then creamed at maximum speed for 5 minutes. Next, an aqueous phase in which whole eggs, water, and salt were mixed in advance was added little by little, followed by stirring and mixing. Further, after adding weak flour and baking powder, the mixture was mixed at low speed for 1 minute. Finally, chocolate chips were added and mixed at low speed for 30 seconds. The chocolate chip-blended wire-cut biscuit dough obtained here (the amount of the oil and fat composition used in the biscuit dough was 22.5% by mass) was wire-cut molded into a round shape having a thickness of 7 mm and a diameter of 4 cm. The molded biscuit dough was baked in an oven (manufactured by Fujisawa) at 180 ° C. for 10 minutes and then cooled at 25 ° C. for 40 minutes to obtain a chocolate chip-blended wire cut biscuit.

〔20℃4週間保存テスト(白色化・ブルーム試験)〕
得られた実施例6〜10及び比較例5〜8のチョコチップ配合ワイヤーカットビスケットについて、20℃にて白色化・ブルーム試験を行った。白色化・ブルーム試験においては、製造直後(焼成時)及び4週間後(焼成後4週間後)に、ビスケット部分及びチョコチップ部分の油分とヨウ素価を測定し、あわせて、製造直後と4週間後のビスケット部分の食感・性状(白色化)、チョコチップ部分の食感・性状(ブルーム)を比較した。油分の分析結果を下記表2に、食感・性状の評価結果を下記表3に記載した。油分分析は、ビスケット部分とチョコチップ部分を分離後、各区分を油分水分計(CEM社製)により測定した。食感・性状(白色化、ブルーム)の評価は、下記評価基準に従った。
[20 ° C 4 weeks storage test (whitening / bloom test)]
About the obtained Example 6-10 and the chocolate chip mixing | blending wire cut biscuit of Comparative Examples 5-8, whitening and a Bloom test were done at 20 degreeC. In the whitening / bloom test, the oil content and iodine value of the biscuit portion and chocolate chip portion were measured immediately after production (during firing) and 4 weeks later (4 weeks after firing). The texture / characteristic (whitening) of the later biscuits part and the texture / characteristic (bloom) of the chocolate chip part were compared. The analysis results of oil are shown in Table 2 below, and the evaluation results of texture and properties are shown in Table 3 below. In the oil content analysis, after separating the biscuit portion and the chocolate chip portion, each section was measured with an oil moisture meter (manufactured by CEM). The texture and properties (whitening, bloom) were evaluated according to the following evaluation criteria.

(ビスケット部分の食感評価)
◎:さくさくした軽い食感である。
〇:さくさくした軽い食感であるが、やや口溶けが悪い
△:ガリガリした硬い食感である。
×:ガリガリした極めて重く、硬い食感である。
(Evaluation of texture of biscuits)
A: A light and light texture.
◯: It is a light texture that is crunchy, but slightly melted in the mouth. Δ: It is a hard texture that is crunchy.
X: Crisp and extremely heavy and hard texture.

(ビスケット部分の白色化評価)
◎:白色化なし
〇:表面にやや色ムラあり
△:若干白色化
×:白色化あり
(Evaluation of whitening of biscuits)
◎: No whitening ○: Some color unevenness on the surface △: Some whitening ×: Whitening

(チョコチップ部分の食感評価)
◎:ソフトな食感である。
〇:ややソフトな食感である。
△:やや硬い食感である。
×:ガリガリした硬い食感である。
××:べたつきの激しい食感である。
(Evaluation of texture of chocolate chip part)
A: A soft texture.
◯: A slightly soft texture.
Δ: Slightly hard texture.
X: It is the hard texture which became crunchy.
XX: A sticky texture.

(チョコチップ部分のブルーム評価)
◎:ブルームなし
〇:やや艶がない
△:若干ブルームあり
×:ブルームあり
(Broom evaluation of chocolate chip part)
◎: No bloom ○: Slightly glossy △: Some bloom is present ×: Bloom is present

Figure 0004493585
Figure 0004493585



Figure 0004493585
Figure 0004493585

上記表1〜3からわかるように、「ヨウ素価52〜70のパーム分別軟部油を70質量%以上含む油脂配合物をエステル交換した油脂を、油相中に80〜100質量%含有する」、実施例1〜5の油脂組成物は、クリーミング性が良好であり、また該油脂組成物を用いた実施例6〜10のチョコチップビスケットは、経日的なビスケット部分からチョコチップ部分への油分移行量が多いため、20℃4週間保存テスト(白色化・ブルーム試験)によってもビスケット部分の白色化、チョコチップ部分のブルームの発生は認められず、食感も良好であり、また、チョコチップ部分のべたつきも認められなかった。
特に、油脂配合物にヨウ素価60以上のパーム分別軟部油を使用した、実施例2及び実施例3の油脂組成物(実施例7及び実施例8のチョコチップビスケット)は、特に優れたブルーム防止効果、白色化の防止効果、油脂性素材の焼成加熱による固化現象の緩和効果を示した。
なお、油相中に、レシチンを含有するものの、不飽和脂肪酸を主体とするグリセリン脂肪酸エステルを含有しない実施例4の油脂組成物(実施例9のチョコチップビスケット)に比べ、レシチン及び不飽和脂肪酸を主体とするグリセリン脂肪酸エステルを含む実施例3の油脂組成物(実施例8のチョコチップビスケット)は、ブルーム防止効果、白色化の防止効果がより優れていた。
As can be seen from the above Tables 1 to 3, “contains 80 to 100% by mass of oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of palm fractionated soft part oil having an iodine value of 52 to 70”, The oil and fat compositions of Examples 1 to 5 have good creaming properties, and the chocolate chip biscuits of Examples 6 to 10 using the oil and fat composition have an oil content from a daily biscuit part to a chocolate chip part. Due to the large amount of migration, no whitening of the biscuit part or blooming of the chocolate chip part is observed in the storage test (whitening / bloom test) at 20 ° C. for 4 weeks, and the texture is good. The stickiness of the part was not recognized.
In particular, the oil and fat compositions of Example 2 and Example 3 (chocolate chip biscuits of Examples 7 and 8) using palm fraction soft part oil having an iodine value of 60 or more in the oil and fat composition are particularly excellent in preventing bloom. Effect, whitening prevention effect, and mitigation effect of solidification phenomenon by baking and heating of oily materials.
In addition, although it contains lecithin in an oil phase, compared with the oil-fat composition of Example 4 (chocolate chip biscuit of Example 9) which does not contain the glycerol fatty acid ester which has an unsaturated fatty acid as a main component, a lecithin and unsaturated fatty acid The oil-and-fat composition of Example 3 (the chocolate chip biscuits of Example 8) containing a glycerin fatty acid ester mainly composed of was more excellent in bloom prevention effect and whitening prevention effect.

これらの実施例に対して、ヨウ素価52〜70のパーム分別軟部油を70質量%未満しか含まない油脂配合物をエステル交換した油脂を使用した比較例1の油脂組成物は、クリーミング性が不良であり、得られた比較例5のチョコチップビスケットは、経日的なビスケット部分からチョコチップ部分への油分移行量がやや少ないものの、20℃4週間保存テストによってビスケット部分の白色化、チョコチップ部分のブルームとも認められなかったものの、食感は、ガリガリした硬いものであり不良であった。
また、ヨウ素価52〜70のパーム分別軟部油を70質量%以上含む油脂配合物をエステル交換した油脂を含有しない比較例2及び比較例3の油脂組成物は、クリーミング性が不良であり、また、得られた比較例6及び比較例7のチョコチップビスケットは、経日的なビスケット部分からチョコチップ部分への油分移行量は比較的多く、20℃4週間保存テストによってビスケット部分に白色化は生じなかったが、チョコチップ部分は若干ブルームが発生した。また、食感がガリガリして不良であった。特に、液状油を多く使用した比較例2の油脂組成物を使用した比較例6のチョコチップビスケットは、4週間後のチョコチップ部分のべとつきが極めて激しかった。
また、ヨウ素価52〜70のパーム分別軟部油を70質量%以上含む油脂配合物をエステル交換した油脂を70質量%未満しか含有しない比較例4の油脂組成物は、クリーミング性がやや不良であり、また、得られた比較例8のチョコチップビスケットは、経日的なビスケット部分からチョコチップ部分への油分移行量が少ないため、20℃4週間保存テストによってビスケット部分の白色化、チョコチップ部分のブルームが共に発生し、食感もやや不良であった。
For these examples, the oil and fat composition of Comparative Example 1 using an oil and fat obtained by transesterifying an oil and fat composition containing less than 70% by mass of a palm fractionated soft part oil having an iodine value of 52 to 70 has poor creaming properties. The chocolate chip biscuits of Comparative Example 5 obtained were whitened in the biscuit part by a storage test at 20 ° C. for 4 weeks, although the amount of oil transferred from the daily biscuit part to the chocolate chip part was slightly small. Although it was not recognized as a partial bloom, the texture was crisp and hard and was poor.
Moreover, the oil-fat compositions of Comparative Example 2 and Comparative Example 3 that do not contain an oil-and-fat composition obtained by transesterifying an oil-and-fat blend containing 70% by mass or more of palm fractionated soft part oil having an iodine value of 52 to 70 have poor creaming properties. In the obtained chocolate chip biscuits of Comparative Example 6 and Comparative Example 7, the amount of oil transferred from the biscuit part to the chocolate chip part over time is relatively large. Although it did not occur, some bloom occurred in the chocolate chip portion. Moreover, the texture was crisp and poor. In particular, the chocolate chip biscuits of Comparative Example 6 using the oil and fat composition of Comparative Example 2 using a large amount of liquid oil had extremely intense stickiness of the chocolate chip portion after 4 weeks.
Moreover, the fat composition of the comparative example 4 which contains less than 70 mass% of the fats and oils which transesterified the fat compound which contains 70 mass% or more of palm fraction soft part oils with the iodine value of 52-70 has a slightly poor creaming property. In addition, since the chocolate chip biscuits of Comparative Example 8 obtained have a small amount of oil transfer from the daily biscuit portion to the chocolate chip portion, whitening of the biscuit portion by the storage test at 20 ° C. for 4 weeks, the chocolate chip portion Both bloomed and the texture was slightly poor.

Claims (6)

ヨウ素価52〜70のパーム分別軟部油を70質量%以上含む油脂配合物をエステル交換した油脂を、油相中に80〜100質量%含有することを特徴とする油脂性素材配合焼菓子練り込み用油脂組成物。   Oil and fat blended with baked confectionery, characterized by containing 80 to 100% by mass of oil and fat obtained by transesterification of an oil and fat compound containing 70% by mass or more of palm fraction soft part oil having an iodine value of 52 to 70 Oil and fat composition. 上記油相中の構成脂肪酸組成において、炭素数20以上の飽和脂肪酸の占める割合が1〜5質量%であることを特徴とする請求項1記載の油脂性素材配合焼菓子練り込み用油脂組成物。   The composition of fatty acids in the oil phase is characterized in that the proportion of saturated fatty acids having 20 or more carbon atoms is 1 to 5% by mass, and the fat and oil composition for kneading confectionery in accordance with claim 1 . 上記油相のSFC(固体脂含量)が10℃で15〜50%、20℃で10〜40%、40℃で0〜5%であることを特徴とする請求項1又は2記載の油脂性素材配合焼菓子練り込み用油脂組成物。   The oily property according to claim 1 or 2, wherein the oil phase has an SFC (solid fat content) of 15 to 50% at 10 ° C, 10 to 40% at 20 ° C, and 0 to 5% at 40 ° C. Oil composition for kneading confectionery with ingredients. トランス酸を実質的に含有しないことを特徴とする請求項1〜3の何れかに記載の油脂性素材配合焼菓子練り込み用油脂組成物。   The oil-and-fat composition for kneading confectionery according to any one of claims 1 to 3, which is substantially free of trans acid. 上記油相中に、不飽和脂肪酸を主体とするグリセリン脂肪酸エステルを0.3〜5質量%及びレシチンを0.3〜5質量%含有することを特徴とする請求項1〜4記載の油脂性素材配合焼菓子練り込み用油脂組成物。   The oleaginous oil according to claim 1, wherein the oil phase contains 0.3 to 5% by mass of glycerin fatty acid ester mainly composed of unsaturated fatty acid and 0.3 to 5% by mass of lecithin. Oil composition for kneading confectionery with ingredients. 請求項1〜5のいずれかに記載の油脂性素材配合焼菓子練り込み用油脂組成物を含有することを特徴とする油脂性素材配合焼菓子

An oleaginous material-containing baked confectionery comprising the oleaginous material-containing baked confectionery kneading confectionery according to any one of claims 1 to 5.

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