JP6715027B2 - Powdered fat composition for baked confectionery - Google Patents

Description

TECHNICAL FIELD The present invention relates to a powdered fat and oil composition for baked confectionery for producing a baked confectionery which has good shape retention after baking, has a crunchy texture, and has no powdery feeling and a scent. Further, the present invention also relates to a baked confectionery produced using the powdery fat composition as described above and a method for producing the baked confectionery.

With baked goods, cereal flour, fats and oils and sugars are the main raw materials, and if necessary, salts, starch, dairy products, egg products, yeast, enzymes, expanding agents, food additives, etc. are added to make dough, It is a confectionery that is molded and baked. Specific examples of the baked confectionery include cookies, biscuits, crackers, and the like, each having a unique color tone and texture.

Focusing on the texture of baked goods, there are various things such as crispy crackers, hard and chewy hard biscuits, soft and moist soft cookies, etc. according to consumers' tastes. .. However, as consumer tastes have become more diverse and complex in recent years, baked confectioneries with a crunchy texture that is even more chewy than the crispy texture that has been often favored in the past have been demanded. It has become to.
In addition, since baked confectionery is also required to have a beautiful appearance, good shape and no cracking are also important factors for commercial value. Therefore, there is a demand for a baked confectionery which has a sharper edge and is more beautiful than before, and has a shape-retaining shape that is sufficiently well maintained even after baking.

Therefore, various efforts have been made so far in order to improve the texture and shape retention of baked confectionery. For example, a technique is known in which cornstarch, potato starch or sweet potato starch is used in combination with indigestible starch to improve the crispness of baked confectionery and at the same time improve shape retention (Patent Document 1). Further, there is known a technique of using a sago starch (particularly a modified sago starch) to obtain a baked confectionery which has a beautiful appearance after baking, that is, a smooth surface and a baked or squeezed pattern is clearly visible. (Patent Document 2). In addition, dextrose having a dextrose equivalent (DE) of 25 or less and a sugar degree of polymerization (DP) of 20 or more in an amount of 20% by weight or more is used to maintain a crispy texture for a long time, and further A technique for improving formability and shape retention after firing is known (Patent Document 3). In addition, there is known a technique in which 1 to 7% by weight of glycerin is added to 100 parts of grain flour so that the water content immediately after firing is less than 10% to prevent cracking (Patent Document 4). ).
However, all of these techniques use specific starch, dextrose, and glycerin, and do not use powdered fats and oils as in the present invention. In the production of baked confectionery, there has been a demand for a technique that achieves a desired texture and shape retention by a simpler method.

JP, 2010-239893, A JP, 2004-290068, A JP, 2001-321084, A JP, 2010-104259, A

An object of the present invention is that the shape retention after baking is good, and there is a crunchy texture, and there is no powdery texture, and a powdered fat composition for baked confectionery for producing a baked confectionery with a good aroma. Is to provide.

The present inventors have conducted extensive research on a method for producing a baked confectionery having good shape retention after baking and having a crunchy texture, and as a result, surprisingly, to use a powdered fat composition satisfying specific conditions. It was found that the shape retention after baking and the crunchy texture can be obtained by the above, and the present invention was completed. Furthermore, they have found that the baked confectionery thus obtained has no powdery feeling and has a good scent, and completed the present invention.

That is, according to one aspect of the present invention, it is possible to provide a powdery fat and oil composition for baked confectionery, which contains a powdery fat and oil composition that satisfies the following condition (a).
(A) When the total triglyceride content is 100% by mass, 65 to 99% by mass of XXX type triglyceride having a fatty acid residue X having carbon number x at the 1st to 3rd positions and the fatty acid residue of the XXX type triglyceride An oil and fat composition containing 35 to 1% by mass of one or more X2Y type triglycerides in which one of X is substituted with a fatty acid residue Y having a carbon number of y, and the carbon number x is selected from 8 to 20. Is an integer selected from x+2 to x+12, and y≦22.
Further, according to a preferred embodiment of the present invention, the powder oil composition containing 80 to 99% by mass of the XXX type triglyceride and 20 to 1% by mass of the one or more X2Y type triglycerides in total. Can be provided.
Further, according to a preferred aspect of the present invention, the x is an integer selected from 10 to 18, the y is independently an integer selected from x+2 to x+10, and y≦22. The above-mentioned powdery fat composition can be provided.
Moreover, according to a preferable aspect of the present invention, the x is an integer selected from 10 to 12, the y is an integer independently selected from x+4 to x+8, and y≦22. The above-mentioned powdery fat composition can be provided.
Moreover, according to a preferable aspect of the present invention, it is possible to provide the above-mentioned powdery fat and oil composition having a loosened bulk density of 0.1 to 0.6 g/cm 3.
Furthermore, according to one aspect of the present invention, it is possible to provide a baked confectionery containing the above-mentioned powdery fat composition in a dough.
Moreover, according to a preferable aspect of the present invention, it is possible to provide a baked confectionery containing the above powdery fat composition in the dough for baked confectionery in an amount of 1 to 30% by mass.
Further, according to one aspect of the present invention, it is possible to provide a method for producing a baked confectionery, which comprises incorporating the above-mentioned powdery fat composition into a dough.
Moreover, according to the preferable aspect of this invention, the manufacturing method of the baked confectionery which mix|blends 1-30 mass% of the said powdered fat composition in the dough of baked confectionery can be provided.
Further, according to one aspect of the present invention, it is possible to provide a quality improver for baked confectionery, which comprises the above-mentioned powdery fat composition as an active ingredient.

According to the present invention, it is possible to obtain a baked confectionery that has good shape retention after baking and is beautiful in appearance by using a powdery fat composition satisfying specific conditions. Further, since it has a crunchy texture, it is possible to provide a baked confectionery that has a chewy texture as never before. Moreover, since it is a baked confectionery that has no powdery feeling and has a good fragrance, it is possible to provide a very delicious baked confectionery. Surprisingly, the baked confectionery of the present invention also has a unique cooling sensation when placed on the tongue, so that it can meet the demand of people who cannot be satisfied with the conventional baked confectionery.

Hereinafter, the baked confectionery of the present invention will be described step by step.
<baked sweets>
In the present invention, the "baked confectionery" is not particularly limited as long as it is baked using grain flour, fats and oils, and sugars as main raw materials, but for example, cookies (rotary mold cookies, wire cut cookies, squeezed cookies, etc.), biscuits. , Crackers, sables, pies, wafers, snacks and the like. Among them, cookies, sables, pies and the like, which can contain a large amount of fats and oils, are preferable.

<Fat composition>
In the present invention, when the total triglyceride content is 100% by mass, 65 to 99% by mass of one or more XXX type triglycerides having a fatty acid residue X having a carbon number x at the 1st to 3rd positions is used. An oil and fat composition containing 35 to 1% by mass of one or more X2Y type triglycerides in which one of the fatty acid residues X of XXX type triglyceride is substituted with a fatty acid residue Y of carbon number y, wherein x is an integer selected from 8 to 20 and the carbon number y is independently an integer selected from x+2 to x+12 and is selected from the condition of y≦22. The oil/fat composition containing the above two kinds of triglycerides in the above-mentioned mass% easily becomes a powdery oil/fat composition without including additives such as an emulsifier and an excipient. The oil/fat composition and the powder oil/fat composition of the present invention are described in detail in PCT/JP2015/070850 (Japanese Patent Application No. 2014-149168), which was previously filed. In addition, the content of the said application is taken in into this specification. The features of the oil and fat composition and the powdered oil and fat composition of the present invention will be summarized and described below.

<XXX type triglyceride>
The oil and fat composition of the present invention has a total triglyceride content of 100% by mass, and the content thereof is 65 to 99% by mass, and a single kind or plural kinds, preferably a single kind (one kind) of XXX triglyceride. including. The XXX type triglyceride is a triglyceride having a fatty acid residue X having a carbon number x at the 1st to 3rd positions, and the respective fatty acid residues X are the same. Here, the carbon number x is an integer selected from 8 to 20, preferably an integer selected from 10 to 18, more preferably an integer selected from 10 to 16, and further preferably selected from 10 to 12. Is an integer.
The fatty acid residue X may be a saturated or unsaturated fatty acid residue. Specific examples of the fatty acid residue X include, but are not limited to, residues of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and the like. The fatty acid is more preferably capric acid, lauric acid, myristic acid, palmitic acid and stearic acid, further preferably capric acid, lauric acid, myristic acid and palmitic acid, and particularly preferably capric acid and lauric acid. Is.
The XXX type triglyceride is contained in an amount of 65 to 99 mass% when the total triglyceride in the oil and fat composition is 100 mass %. The content of the XXX triglyceride is preferably 75 to 99% by mass, more preferably 80 to 99% by mass, further preferably 83 to 98% by mass, and particularly preferably 85 to 98% by mass. It is particularly preferably 90 to 98% by mass.

<X2Y type triglyceride>
The oil and fat composition of the present invention contains at least one X2Y type triglyceride in which one of the fatty acid residues X of the above XXX type triglyceride is replaced with a fatty acid residue Y having a carbon number of y. Here, the respective fatty acid residues X contained in one X2Y type triglyceride are the same as each other and the same as the fatty acid residues X of the XXX type triglyceride. The carbon number y of the fatty acid residue Y contained in the one X2Y triglyceride is an integer selected from the conditions of x+2 to x+12 and y≦22. The carbon number y is preferably an integer selected from the conditions satisfying y=x+2 to x+10, more preferably y=x+4 to x+8. The upper limit of the carbon number y is preferably y≦20, more preferably y≦18. The oil and fat composition of the present invention may contain a plurality of, for example, 2 to 5 types, preferably 3 to 4 types of X2Y type triglycerides, and in that case, the definition of each X2Y type triglyceride is as described above. The carbon number y of the fatty acid residue Y of each X2Y triglyceride is independently selected for each X2Y triglyceride from the above range. For example, when the oil and fat composition of the present invention is produced by transesterification of tricaprin and palm kernel stearin extremely hardened oil, x is commonly x=10, but y is y=12, 14, respectively. It contains four types of X2Y type triglycerides which are 16 and 18.
The fatty acid residue Y may be a saturated or unsaturated fatty acid residue. Specific examples of the fatty acid residue Y include, but are not limited to, residues of lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid and behenic acid. The fatty acid is more preferably myristic acid, palmitic acid, stearic acid, arachidic acid and behenic acid, and even more preferably myristic acid, palmitic acid and stearic acid.
The fatty acid residue Y of this X2Y type triglyceride may be arranged at any of the 1st to 3rd positions.
The X2Y type triglyceride is contained in an amount of 35 to 1 mass% when the total triglyceride in the oil and fat composition is 100 mass%. The content of the X2Y type triglyceride is, for example, 25 to 1% by mass, preferably 20 to 1% by mass, more preferably 17 to 1% by mass, and further preferably 15 to 2% by mass. It is particularly preferably 10 to 2% by mass. When the oil/fat composition of the present invention contains a plurality of X2Y type triglycerides, the amount of the X2Y type triglyceride is the total amount of the included X2Y type triglycerides.

<Other triglycerides>
The oil/fat composition of the present invention may contain other triglycerides other than the XXX type triglyceride and the X2Y type triglyceride as long as the effects of the present invention are not impaired. The other triglycerides may be plural kinds of triglycerides, and may be synthetic fats and oils or natural fats and oils. Examples of synthetic fats and oils include glyceryl tricaprylate and glyceryl tricaprate. Examples of natural oils and fats include cocoa butter, sunflower oil, rapeseed oil, soybean oil, cottonseed oil and the like. When the total triglyceride in the oil and fat composition of the present invention is 100% by mass, other triglycerides may be contained in an amount of 1% by mass or more, for example, about 5 to 30% by mass, but there is no problem. The content of the other triglyceride is, for example, 0 to 30% by mass, preferably 0 to 18% by mass, more preferably 0 to 15% by mass, and further preferably 0 to 8% by mass.

<Other ingredients>
The oil or fat composition of the present invention may optionally contain other components such as an emulsifier, a fragrance, skim milk powder, whole milk powder, cocoa powder, sugar and dextrin, in addition to the above triglyceride. The amount of these other components may be any amount as long as the effects of the present invention are not impaired, but for example, when the total weight of the oil and fat composition is 100% by weight, 0 to 70% by weight, preferably It is 0 to 65 mass %, more preferably 0 to 30 mass %. 90% by mass or more of the other components are preferably powders having an average particle size of 1000 μm or less, and more preferably powders having an average particle size of 500 μm or less. The average particle size mentioned here is a value measured by a laser diffraction scattering method (ISO133201 and ISO9276-1).
However, the preferred oil and fat composition of the present invention preferably consists essentially of oil and fat. Here, the fats and oils substantially consist of triglycerides. Further, "substantially" means that the components other than the fat or oil contained in the fat or oil composition or the components other than the triglyceride contained in the fat or oil, when the fat or oil composition or the fat or oil is 100% by mass, for example, 0 to It means 15% by mass, preferably 0 to 10% by mass, more preferably 0 to 5% by mass.

<Powdered oil composition>
The powdery fat composition of the present invention is obtained by melting the triglyceride contained in the fat composition to obtain the fat composition in a molten state and cooling the fat composition by a pulverizer such as a sprayer or a mill. A powdery fat and oil composition (powder oil and fat composition) can be obtained without using a special processing means such as mechanical pulverization. More specifically, an oil and fat composition containing the XXX type triglyceride and the X2Y type triglyceride is optionally heated and melted to obtain a melted oil and fat composition, and then cooled to obtain a molten oil and fat composition rather than a melted oil and fat composition. Form a solid with voids of increased volume. The powdery fat composition can be easily obtained by crushing (grinding) the obtained solid by lightly applying an impact from the outside by sieving.

<Physical properties of powdered fat composition>
The powdery fat composition of the present invention is a powdery solid at room temperature (20°C).
The loose bulk density of the powdery fat composition of the present invention is, for example, 0.1 to 0.6 g/cm3, preferably 0.15 to 0.5 g/cm3, and more preferably 0.15 to 0.5 g/cm3 when it consists essentially of fat and oil. It is 0.2 to 0.4 g/cm 3. Here, the "loose bulk density" is a packing density in a state where the powder is naturally dropped. The loose bulk density (g/cm3) is measured by, for example, dropping a suitable amount of the powdered fat composition into a graduated cylinder having an inner diameter of 15 mm x 25 mL from about 2 cm above the upper open end of the graduated cylinder, and filling it loosely. It can be determined by measuring the mass (g) and reading the volume (mL), and calculating the mass (g) of the powdery fat/oil composition per mL. The loosened bulk density can also be calculated from the bulk specific gravity measured according to JIS K-6720 (or ISO 1060-1 and 2) using a bulk specific gravity measuring instrument manufactured by Kuramochi Scientific Instruments Co., Ltd. Specifically, 120 mL of the sample is dropped into the receiver from a position 38 mm high from the upper opening of the receiver (100 mL cylindrical container having an inner diameter of 40 mm and a height of 85 mm). The sample rising from the receiver is scraped off, the mass (Ag) of the sample corresponding to the internal volume (100 mL) of the receiver is weighed, and the loose bulk density can be obtained from the following formula.
Loose bulk density (g/mL) = A (g)/100 (mL)
It is preferable to perform the measurement three times and take the average value.

<Method for producing powdery fat composition>
The powdery fat composition of the present invention has the following steps,
(A) When the total triglyceride content is 100% by mass, 65 to 99% by mass of XXX type triglyceride having a fatty acid residue X having carbon number x at the 1st to 3rd positions and the fatty acid residue of the XXX type triglyceride An oil and fat composition containing 35 to 1% by mass of an X2Y-type triglyceride in which one of X is replaced with a fatty acid residue Y having a carbon number y, wherein the carbon number x is an integer selected from 8 to 20. And a step of preparing an oil and fat composition, wherein the carbon number y is each independently an integer selected from x+2 to x+12 and y≦22,
(B) an optional step of heating the oil/fat composition to melt the triglyceride contained in the oil/fat composition to obtain the oil/fat composition in a molten state;
(D) a step of cooling the melted fat composition to obtain a powder fat composition,
Can be manufactured by a method including.
Further, between the steps (b) and (d), an optional step for promoting powder generation as the step (c), for example, (c1) seeding step, (c2) tempering step, and/or (c3) A pre-cooling step may be included. Further, the powdery fat and oil composition obtained in the step (d) may be obtained by the step (e) in which the solid matter obtained after cooling in the step (d) is crushed to obtain a powdery fat and oil composition. Good.

(A) Preparation step I of oil and fat composition
The oil/fat composition prepared in the step (a) contains the XXX-type triglyceride (one or more) and the X2Y-type triglyceride (one or more) as described above in the above-mentioned mass%. is there. Specifically, for example, a XXX type triglyceride (one or more) having a fatty acid residue X having a carbon number x at the 1st to 3rd positions and a fatty acid residue Y having a carbon number y at the 1st to 3rd positions are provided. YYY-type triglyceride (one or more kinds) having it is separately obtained and mixed at a mass ratio of XXX-type triglyceride/YYY-type triglyceride of 90/10 to 99/1 to obtain a reaction substrate (wherein The carbon number x is an integer selected from 8 to 20, the carbon number y is an integer selected from x+2 to x+12, and y≦22), the reaction substrate is heated, and in the presence of a catalyst. It is obtained through a step of transesterification reaction.
(A) Preparation step II of oil and fat composition
Examples of the method for producing the oil/fat composition prepared in step (a) of the present invention include a method for directly and simultaneously synthesizing XXX type triglyceride and X2Y type triglyceride as shown below. That is, in this preparation step II, in order to obtain XXX type triglyceride and X2Y type triglyceride, XXX type triglyceride and YYY type triglyceride are not separately synthesized and transesterified, but both triglycerides are produced. The raw materials (fatty acid or fatty acid derivative and glycerin) are charged into, for example, a single reaction vessel and simultaneously and directly synthesized.
(A) Preparation step III of oil and fat composition
The oil/fat composition is further prepared by preparing an oil/fat composition containing XXX-type triglyceride in the range of 65 to 99% by mass and/or X2Y-type triglyceride in the range of 35 to 1% by mass, and then XXX-type triglyceride or X2Y. An oil and fat composition containing 65 to 99% by mass of XXX type triglyceride and 35 to 1% by mass of X2Y type triglyceride may be obtained by further adding a type triglyceride (preparation of an oil and fat composition by dilution). For example, after obtaining an oil and fat composition containing 50 to 70% by mass of XXX type triglyceride and 50 to 30% by mass of X2Y type triglyceride, a desired amount of XXX type triglyceride is added to 65 to 99% by mass of XXX type. You may obtain the oil-fat composition containing triglyceride and 35 to 1 mass% of X2Y type triglyceride.

(B) Step of Obtaining the Oil or Fat Composition in a Melted State Before the step (d), the oil or fat composition obtained in the step (a) is not heated if it is in a molten state at the time of preparation. Although it is cooled as it is, if it is not in a molten state at the time of obtaining, it is optionally heated to melt the triglyceride contained in the oil/fat composition to obtain a molten oil/fat composition.
Here, the heating of the oil/fat composition is performed at a temperature equal to or higher than the melting point of the triglyceride contained in the oil/fat composition, particularly a temperature at which the XXX-type triglyceride and the X2Y-type triglyceride can be melted, for example, 70 to 200° C., preferably 75 to It is suitable that the temperature is 150°C, more preferably 80 to 100°C. Further, it is suitable that the heating is continued for, for example, 0.5 to 3 hours, preferably 0.5 to 2 hours, and more preferably 0.5 to 1 hour.

(D) Step of cooling the melted oil/fat composition to obtain a powdered oil/fat composition The melted oil/fat composition obtained in the above step (a) or (b) is further cooled to obtain a powdered oil/fat composition. Form.
Here, “cooling the melted oil/fat composition” means maintaining the melted oil/fat composition at a temperature lower than the melting point of the oil/fat composition. The “temperature lower than the melting point of the oil and fat composition” means, for example, a temperature 1 to 30° C. lower than the melting point, preferably 1 to 20° C. lower than the melting point, more preferably 1 to 15° C. lower than the melting point. is there. For cooling of the oil and fat composition in the molten state, for example, when x is 8 to 10, the final temperature is preferably 10 to 30°C, more preferably 15 to 25°C, further preferably 18 to 22°C. So that it is cooled. The final temperature in cooling is, for example, preferably 30 to 40°C, more preferably 32 to 38°C, still more preferably 33 to 37°C when x is 11 or 12, and when x is 13 or 14, It is preferably 40 to 50°C, more preferably 42 to 48°C, still more preferably 44 to 47°C, and when x is 15 or 16, preferably 50 to 60°C, more preferably 52 to 58°C, and further Preferably, it is 54 to 57° C., when x is 17 or 18, it is preferably 60 to 70° C., more preferably 62 to 68° C., further preferably 64 to 67° C., and x is 19 or 20. Is preferably 70 to 80° C., more preferably 72 to 78° C., and further preferably 74 to 77° C. At the above-mentioned final temperature, for example, it is suitable to stand for preferably 2 hours or more, more preferably 4 hours or more, and further preferably 6 hours to 2 days. In some cases, for example, in the case where the carbon number x of the fatty acid residue X of the XXX type triglyceride is 8 to 12, relatively long powdering time is required, especially when the following step (c) is not used, It may be necessary to stand for 2 to 8 days, specifically 3 to 7 days, and more specifically about 6 days.

(C) Powder generation accelerating step Further, between the above steps (a) or (b) and (d), (c) a molten state used in step (d) as an optional step for accelerating powder generation. The oil/fat composition may be treated by the seeding method (c1), the tempering method (c2) and/or (c3) the precooling method.
Here, the seeding method is a method of accelerating pulverization by adding a small amount of a component serving as a powder core (seed) during cooling of the oil and fat composition in a molten state. Specifically, for example, XXX triglyceride having the same carbon number as XXX triglyceride in the fat composition in the fat composition obtained in step (b) is preferably 80% by mass or more, Preferably, oil and fat powder containing 90% by mass or more is prepared as a core (seed) component. When the oil/fat composition in the molten state is cooled, the temperature of the oil/fat composition reaches the final cooling temperature ±0 to +10°C, preferably +5 to +10°C. Then, a method of promoting pulverization of the oil or fat composition by adding 0.1 to 1 part by mass, preferably 0.2 to 0.8 part by mass, relative to 100 parts by mass of the oil or fat composition in the molten state. Is.
The tempering method is, in cooling the oil composition in a molten state, once before standing at the final cooling temperature, lower than the cooling temperature in the step (d), for example, 5 to 20° C. lower, preferably 7°C. This is a method of promoting the pulverization of the oil/fat composition by cooling to a temperature lower by -15°C, more preferably lower by about 10°C, preferably for 10-120 minutes, more preferably for 30-90 minutes.
(C3) Pre-cooling method refers to the step (a) or (b) before cooling the melted fat composition obtained in the step (a) or (b) in the step (d). This is a method of once precooling at a temperature lower than the melting temperature and higher than the cooling temperature in the step (d). The temperature higher than the cooling temperature of the step (d) is, for example, a temperature 2 to 40° C. higher than the cooling temperature of the step (d), preferably 3 to 30° C. higher, more preferably 4 to 30° C. higher, More preferably, the temperature may be as high as 5 to 10°C. The lower the precooling temperature is set, the shorter the main cooling time at the cooling temperature in step (d) can be. That is, the pre-cooling method, unlike the seeding method and the tempering method, is a method that can promote the pulverization of the oil/fat composition simply by lowering the cooling temperature stepwise, and has a great advantage in industrial production.

(E) Step of Grinding Solid Material to Obtain Powdered Oil and Fat Composition The step of obtaining the powdered oil and fat composition by cooling in the step (d) is more specifically a solid obtained by cooling in the step (d). May be pulverized to obtain a powdery fat composition (e).
More specifically, first, an oil and fat composition containing the XXX type triglyceride and the X2Y type triglyceride is melted to obtain an oil and fat composition in a molten state, and then cooled to have a volume larger than that of the oil and fat composition in a molten state. Forming a solid material having voids. The oil and fat composition that has become a solid having voids can be crushed by applying a light impact, and the solid easily disintegrates into a powder.
Here, the means for applying a light impact is not particularly specified, but a method of giving a light vibration (impact) and crushing (disintegrating) by shaking, sieving, etc. is simple and preferable.

<Other components contained in the powdery fat composition>
The powdery fat and oil composition of the present invention may optionally contain other components such as an emulsifier, protein, starch, and antioxidant. For example, the dispersibility of the powdery fat/oil composition in an aqueous system can be improved by adding an agent having an emulsifying action to the powdery fat/oil composition. The amount of these other components may be any amount as long as the effect of the present invention is not impaired, but, for example, when the total mass of the powdery fat composition is 100 mass %, 0 to 70 mass %, preferably Is 0 to 65% by mass, more preferably 0 to 30% by mass.
However, it is preferable that the preferable powdery fat and oil composition of the present invention consists essentially of fat and oil. Here, the fats and oils substantially consist of triglycerides. Further, "substantially" means that the components other than the fat or oil contained in the powdered fat or oil composition or the components other than the triglyceride contained in the fat or oil are 100% by mass of the fat or oil composition, for example, 0. It means that the content is -15% by mass, preferably 0-10% by mass, more preferably 0-5% by mass.

<Content of powdered fat composition>
The baked confectionery of the present invention contains the powdered fat composition in an amount of 1 to 30% by mass in the baked confectionery dough, when the total mass of the baked confectionery dough is 100% by mass. The content is more preferably 2 to 20% by mass, further preferably 5 to 15% by mass.
When the amount of the above-mentioned powdery fat composition exceeds 30% by mass, the dough becomes poor in unity, molding becomes difficult, and the taste becomes poor. On the other hand, if the amount of the above-mentioned powdery fat composition is less than 1% by mass, the desired effect cannot be obtained.
In addition, the content of the powdered fat and oil composition can be expressed not as the dough of the baked confectionery of the present invention but as a ratio to the grain flour. That is, when the total mass of the grain flour in the dough is 100% by mass, the powdery fat composition of the present invention is contained in an amount of 10 to 50% by mass. The content is more preferably 10 to 40% by mass, further preferably 15 to 30% by mass.
In addition, since the above-mentioned powdery fat composition melts in the manufacturing process of baked confectionery, it is also possible to add the above-mentioned melted fat composition instead of the above powdery fat composition. The content of the oil/fat composition is the same as defined in the powder oil/fat composition.

<Grain flour included in baked goods>
Examples of the "cereal flour" of the present invention include strong flour, medium flour, soft flour, whole wheat flour, brown rice flour, rye flour, corn flour, rice flour and the like, and one or more of these may be used. it can. In order to give the baked confectionery a natural texture, cereal flour having a dietary fiber content of less than 4% by mass, for example, strong flour, medium flour, soft flour and the like are preferable.
The amount of grain flour in the dough of the baked confectionery is preferably 1 to 70% by mass, more preferably 20 to 60% by mass, and further preferably 30 to 50% by mass.

<Edible fats and oils contained in baked goods>
The baked confectionery of the present invention can optionally contain edible oils and fats in addition to the above powdered oils and fats composition. Examples of such edible oils and fats include edible oil, margarine, fat spread, shortening and the like, and one or more of these can be used in combination. As the raw material of the oily food, for example, palm oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm super olein, etc.), shea butter, shea fractionated oil, monkey fat, monkey fractionated oil, irippe fat, Soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, cocoa butter and the like, mixed oils thereof, processed oils and fats and the like can be used. The amount of these oily foods can be any amount as long as the effects of the present invention are not impaired.
The amount of edible fats and oils in the dough of baked confectionery is preferably 3 to 50% by mass, more preferably 5 to 40% by mass, more preferably 10 to 30% by mass, together with the powdered fats and oils composition. It is more preferable that there is.

<Sugars contained in baked goods>
The baked confectionery of the present invention can optionally contain sugars in addition to the above-mentioned powdery fat and oil composition, grain flour, and edible fats and oils. The "saccharides" of the present invention are roughly classified into two types, powdery saccharides and liquid saccharides, according to their properties. The powdered saccharides include, for example, fructose, powdered monosaccharides such as glucose, sucrose, maltose, powdered disaccharides such as lactose, powdered trehalose and powdered sugar alcohols, and the like, or one of them. Two or more kinds can be used.
Examples of the liquid sugars include liquid sugar alcohols such as liquid sorbitol, liquid maltitol, and reduced starch syrup, glucose liquid sugar, fructose/dextrose liquid sugar, and invert type liquid sugars such as glucose/fructose liquid sugar, and sucrose. Examples include type liquid sugar, liquid trehalose and the like, and one or more of these can be used. A commercial item can be used for these sugars.
The amount of sugars in the dough of the baked confectionery is preferably 5 to 30% by mass, more preferably 10 to 30% by mass, and further preferably 10 to 20% by mass.

<Other ingredients contained in baked goods>
For the baked confectionery of the present invention, raw materials generally blended in the production of baked confectionery can be arbitrarily used. For example, cocoa powder, chocolate, chocolate chips, caramel, cheese, nuts, and honey, and processed products thereof, corn starch, potato starch, tapioca starch, rice starch and starches such as various processed starches, polyglycerin fatty acid ester, and syrup. Emulsifiers such as sugar fatty acid ester, sorbitan fatty acid ester, monoglyceride and organic acid monoglyceride, vitamins such as vitamin A, vitamin B, vitamin E and vitamin C, whole milk powder, skim milk powder, milk powder, creaming powder, dextrin, oryzanol, Various fruits such as iron, calcium, lecithin, coenzyme Q, yeast extract, amino acid, egg shell powder, lemon-sugar pickles, dried fruits, dried vegetables, fried fruits, fried vegetables, various seasonings such as salt and seasoning, and thickening Sugars, flavors, water, milk, soy milk, fruit juice, vegetable juice and the like can be added.

<Method for manufacturing baked confectionery>
The creams of the present invention can be produced by a conventionally known method. For example, baking cooking in an oven or the like, microwave cooking in a microwave oven, superheated steam cooking, or the like can be used. Moreover, the baked confectionery of the present invention can be produced by adding the above-mentioned powdery fat and oil composition to a conventionally known method. Specifically, first, the above-mentioned powdery fat composition and other raw materials are added to grain flour and mixed by an appropriate means to prepare a dough. Then, the obtained dough is molded and fired to manufacture.

<Quality improver for baked confectionery>
By the way, as described above, the powdered fat composition used in the present invention is a conventional baked confectionery, which has good shape retention after baking, has a crunchy texture, and has no powdery feeling, and has a fragrance. The present invention also relates to a quality improving agent for baked confectionery containing the above-mentioned powdery fat composition as an active ingredient for improving the standing quality. As shown below, by adding the quality improver for baked confectionery of the present invention to the raw material of a conventional baked confectionery, the shape retention after baking is good, there is a crunchy texture, and moreover, it is powdery It is possible to achieve the quality improvement effect of changing to a product with a good scent.
The quality improving agent for baked confectionery of the present invention contains the above-mentioned powdery fat composition. Since the quality improver for baked confectionery of the present invention exerts an effect even in a small amount, it preferably contains 60 mass% or more, more preferably 80 mass% or more, further preferably 100 mass% or more of the above powder oil composition. Contains more than mass %.
Further, the quality improver for baked confectionery of the present invention may be one that contains the above-mentioned powdery fat composition as an active ingredient, within the range that does not impair the effects of the present invention, soybean oil and rapeseed oil. Other ingredients such as fats and oils, dextrin, excipients such as starch, quality improvers and the like may be contained.
However, the preferred quality improver for baked confectionery of the present invention preferably consists essentially of the powdery fat composition. Further, "substantially" means that the components other than the powdery fat composition contained in the quality improver for baked confectionery, when the quality improver for baked confectionery is 100% by mass, for example, 0 to 15% by mass, It means preferably 0 to 10% by mass, more preferably 0 to 5% by mass.

Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto. Also. In the following, “%” means mass% unless otherwise specified.

<raw material fats and oils>
(1) Powdered fat composition (melting point about 28° C.):
[X=10, y=18, tempering method]
In a 500 mL four-necked flask equipped with a stirrer, a thermometer, a nitrogen gas blowing tube and a water separator, 44.1 g (0.479 mol) of glycerin (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) and stearic acid (Palmac 98-18 (Acid Chem. 25.9 g (0.091 mol) and 266.0 g (1.544 mol) of capric acid (Palmac99-10 (manufactured by Acidchem Co.)) were charged and reacted at a temperature of 250° C. for 15 hours under a nitrogen stream. .. After distilling off excess capric acid at 190° C. under reduced pressure, decolorization/filtration and deodorization were performed to obtain 245 g of a pale yellow liquid reaction product at 50° C. (XXX type: 80.6 mass %, X2Y type). : 17.3 mass %). 60 g of the obtained reaction product and 140 g of tricaprin (manufactured by Nisshin Oillio Group Co., Ltd.) were mixed to obtain a raw material fat (XXX type: 94.0% by mass, X2Y type: 5.2% by mass). The raw fats and oils are completely melted by maintaining them at 80° C. for 0.5 hours, cooled in a 10° C. constant temperature tank for 1 hour, and then allowed to stand in a 20° C. constant temperature tank for 12 hours to have voids of increased volume. After forming a solid matter, it was loosened to obtain a powdery crystal composition (loose bulk density: 0.3 g/cm 3, average particle size 116 μm). The powdery fat composition thus produced was used in the following examples.
Here, the loosened bulk density was calculated from the bulk specific gravity measured based on JIS K-6720 (or ISO 1060-1 and 2) using a bulk specific gravity measuring instrument manufactured by Kuramochi Scientific Instruments Co., Ltd. Specifically, 120 mL of the sample was dropped into the receiver from a position 38 mm in height from the upper opening of the receiver (100 mL cylindrical container having an inner diameter of 40 mm and a height of 85 mm). Subsequently, the sample that had risen from the receiver was scraped off, the mass (Ag) of the sample corresponding to the internal volume (100 mL) of the receiver was weighed, and loosened bulk density was determined from the following formula.
Loose bulk density (g/mL) = A (g)/100 (mL)
The measurement was performed 3 times, and the average value was used as the measured value.
Here, the average particle diameter was measured by Microtrac MT3300ExII manufactured by Nikkiso Co., Ltd. based on the laser diffraction scattering method (ISO133201, ISO9276-1).

<Other raw materials>
In the following Examples, commercially available white sugar, whole egg, soft flour, and baking powder were used. In addition, as the margarine, Nisshin Vejibata 300 (for commercial use: manufactured by Nisshin Oillio Group Co., Ltd.) was used.

[Example 1]
<Production of cookies>
The cookies of Example 1 and Comparative Example 1 were produced according to the formulation shown in Table 1 below according to a conventional method. More specifically, white sugar was mixed with margarine that had been returned to room temperature, whole eggs were added little by little, and further mixed. Next, the soft flour, the baking powder, and the powdered oil composition which were sifted together were added and mixed well to prepare a dough. After allowing the dough to rest overnight in the refrigerator, stretch the dough to a thickness of 5 mm, die-cut with a flower shape of 5 cm in diameter, and heat in an oven with a top heat of 180°C and a bottom heat of 160°C for 13 minutes. Baked.

<Evaluation of baked goods>
The baked confectioneries of Example 1 and Comparative Example 1 produced above were evaluated according to the following evaluation methods.

<Method of evaluating baked confectionery>
(1) Evaluation Method of Shape Retention A comprehensive evaluation was performed by five skilled panelists according to the following criteria. Immediately after firing, it was evaluated by visual observation.
◯: Edges are standing and beautiful flower patterns are formed. Δ: Edges are slightly sagging, and beautiful flower patterns are not formed. x: Flower patterns are cracked or broken, and shape retention is poor (2 ) Evaluation method of texture According to the following criteria, a comprehensive evaluation was performed by five skilled panelists. After the production, it was evaluated by eating at 20° C. for 1 day and then eating.
○: Enjoy a crunchy and chewy texture △: Weak crunchy texture and lack chewyness ×: Crunchy rather than crunchy texture, not chewy (3) Powder texture Evaluation method was comprehensively evaluated by five skilled panelists according to the following criteria. After the production, it was evaluated by eating at 20° C. for 1 day and then eating.
◯: No feeling of powdery feeling in the mouth at all Δ: Feeling of slightly powdery feeling in the mouth ×: Feeling of powdery feeling in the mouth (4) Evaluation method of scenting Five skilled people according to the following criteria It was evaluated comprehensively by the panelists. After the production, it was stored at 20° C. for 1 day and then evaluated by smell.
◯: Savory scent unique to baked confectionery stands and has a good flavor △: Savory scent unique to baked confectionery is weak and slightly lacking in flavor X: Savory scent unique to baked confectionery does not stand and the flavor is bad (1 ) Evaluation method of cooling sensation A total of 5 skilled panelists evaluated according to the following criteria.
○: Cool feeling is felt △: Cool feeling is felt a little ×: Cool feeling is not felt

As is clear from the results in Table 1, the cookie (Example 1) produced using the powdery fat composition of the present invention had good shape retention after baking and had a sharp edge. Moreover, it was found that the product had a crunchy texture, had no powdery feeling, and had a good scent. In addition to the crunchy and chewy texture, we were able to easily obtain baked confectionery that looks beautiful. On the other hand, the cookie produced without using the powdery fat composition of the present invention (Comparative Example 1) showed sagging on the edges, the shape was not good, and the shape retention immediately after baking was better than that of Example 1. It was inferior. The texture was also crispy, and it was far from the crunchy and chewy texture. Further, a powdery feeling was felt in the mouth, and the fragrant scent peculiar to the baked confectionery was clearly inferior to that in Example 1. Furthermore, it was also found that the cookie of Example 1 had a unique cooling sensation and had an interesting palatability.

Claims (7)

A powdery fat and oil composition for baked confectionery, comprising a powdery fat and oil composition that satisfies the following condition (a).
(A) When the total triglyceride content is 100% by mass, 90 to 98 % by mass of XXX type triglyceride having a saturated fatty acid residue X having a carbon number x at the 1st to 3rd positions is saturated with the XXX type triglyceride. 10 to 2 % by mass of one or more X2Y type triglycerides in which one of the fatty acid residues X of X is substituted with a saturated fatty acid residue Y of carbon number y, and the number of carbon atoms x Is an integer selected from 10 and 12, and the carbon number y is independently an integer selected from x+4 to x+8 and y≦22. The powdery fat composition according to claim 1 , having a loosened bulk density of 0.1 to 0.6 g/cm ³ . A baked confectionery comprising the powdered fat composition according to claim 1 or 2 in a dough for baked confectionery. The baked confectionery according to claim 3 , wherein the powdered fat composition is contained in the baked confectionery dough in an amount of 1 to 30% by mass. The manufacturing method of the baked confectionery which mix|blends the powdered fat composition of Claim 1 or 2 with dough. The method for producing a baked confectionery according to claim 5 , wherein the powdered fat composition is blended in the dough for the baked confectionery in an amount of 1 to 30% by mass. A quality improver for baked confectionery, comprising the powdery fat composition according to claim 1 or 2 as an active ingredient.