Oil and fat composition for baked confectionery

Abstract

To provide baked confectionery, especially cakes, that satisfies all three points below: 1) The baked confectionery that has a good appearance; 2) The baked confectionery that generates less waste when it is removed from a mold or is cut; and 3) The baked confectionery that has a chewy and pleasant food texture, or plant-based baked confectionery that has a pleasant food texture closer to that of non-plant-based baked confectionery.SOLUTION: An oil and fat composition for baked confectionery contains 1.5-55.0 mass% of xanthan gum and has a moisture content of 5.0 mass% or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a fat and oil composition for baked goods. [Background technology]

[0002] The good appearance of baked goods such as pound cakes, muffins, sponge cakes, and cookies is an important factor for consumers. Baked goods are produced using various methods suited to each type of product. Pound cakes, muffins, and sponge cakes, in particular, utilize the creaming properties of fats and oils and the whipping properties of eggs to produce voluminous, finely bubbled, and well-balanced appearances. However, due to their brittle and crumbling structure, they are prone to shrinkage and cracking during heat treatment, which can damage the appearance of the baked goods. Another problem is that baked goods are prone to producing debris when removed from the mold, cut, or eaten. Furthermore, baked goods are required to have not only the above-mentioned appearance but also a good texture. In recent years, a chewy texture has been particularly popular among consumers. Therefore, various studies have been conducted to obtain baked goods that have both a good appearance and a chewy texture. One of the methods being considered is to focus on the powder ingredients used in baked goods. For example, Patent Document 1 discloses a rice flour composition for Western confectionery, which is characterized by containing rice flour with a starch damage level of 10% or more. Furthermore, Patent Document 2 discloses a mix for baked goods containing whole wheat flour and one or more types of pregelatinized flour selected from the group consisting of pregelatinized flour and pregelatinized starch. Another approach being considered is to use a composition that is added to dough for baked goods. For example, Patent Document 3 discloses a quality improver for grain flour foods, which is characterized by containing collagen and a heated sugar product obtained by heat-treating fructose or a sugar composition containing fructose at 100 to 200°C. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2013-233143 [Patent Document 2] Japanese Patent Publication No. 2020-025527 [Patent Document 3] Japanese Patent Application Laid-Open No. 2012-157329 Summary of the Invention [Problem to be solved by the invention]

[0004] The inventions disclosed in Patent Documents 1 to 3 that have been previously studied and disclosed have the following problems. The invention of Patent Document 1 uses rice flour with a specific degree of starch damage, while the invention of Patent Document 2 uses pregelatinized grain flour, which causes the problems of the resulting baked confectionery being prone to aging and a hard texture. In addition, the need to use specific powder ingredients limits the types of confectionery that can be used. The invention of Patent Document 3 is a composition containing heated sugar, and therefore has the problem that the resulting baked confectionery is imparted with an unintended sweetness, which affects the taste. Furthermore, although the inventions of Patent Documents 1 to 3 can provide baked snacks that have both a good appearance and a chewy, good texture, there is still room for improvement in their effectiveness.

[0005] Therefore, an object of the present invention is to provide baked goods, particularly cakes, that satisfy all of the following three requirements: 1) Good appearance. 2) Less waste is generated when removing from the mold or cutting. 3) It has a chewy and pleasant texture, or in the case of plant-based baked goods, it has a pleasant texture similar to that of non-plant-based baked goods. [Means for solving the problem]

[0006] As a result of extensive research, the present inventors have found that the above-mentioned problems can be solved by an oil or fat composition containing xanthan gum and water in amounts within specific numerical ranges, and have thus completed the present invention. (1) A fat and oil composition for baked goods, which contains 1.5 to 55.0% by mass of xanthan gum and has a moisture content of 5.0% by mass or less. (2) The fat and oil composition for baked goods according to (1), further comprising a glycolytic enzyme. (3) A baked confectionery dough containing the fat and oil composition for baked confectionery according to (1) or (2). (4) A baked confectionery that is a heat-treated product of the baked confectionery dough described in (3). [Effects of the Invention]

[0007] The present invention provides baked goods, particularly cakes, that satisfy all of the following three requirements: 1) Good appearance. 2) Less waste is generated when removing from the mold or cutting. 3) It has a chewy and pleasant texture, or in the case of plant-based baked goods, it has a pleasant texture similar to that of non-plant-based baked goods. DETAILED DESCRIPTION OF THE INVENTION

[0008] The following describes preferred embodiments of the present invention. The present invention is not limited to the following detailed description, and each component can be appropriately modified within the scope of the present invention.

[0009] [Oil and fat composition for baked goods] The fat and oil composition for baked snacks of the present invention is a fat and oil composition containing 1.5 to 55.0% by mass of xanthan gum and having a water content of 5.0% by mass or less. By using the oil and fat composition for baked goods of the present invention in the production of baked goods, baked goods can be obtained that have a good appearance, are less likely to produce debris when removed from a mold or cut, and have a good texture. In this application, "good appearance" varies depending on the type of baked goods, but refers to, for example, a baked good that is voluminous and has few cracks on the surface of the baked goods. In this application, "good texture" varies depending on the type of baked goods, but refers to a good, chewy texture, or, in the case of plant-based baked goods, refers to a good texture similar to that of non-plant-based baked goods. The "plant-based baked goods" of this application will be described later.

[0010] <Xanthan gum> The xanthan gum used in the fat and oil composition for baked confectionery of the present invention is a polysaccharide produced by the microorganism Xanthomonas campestris, and is a polysaccharide having a main chain skeleton consisting of D-glucose and side chains in which D-mannose, D-glucuronic acid, and D-mannose are bonded in this order. The content of xanthan gum in the fat and oil composition for baked snacks of the present invention is 1.5 to 55.0% by mass. By including xanthan gum in the fat and oil composition for baked snacks of the present invention in an amount within the above range, the xanthan gum in the fat and oil composition for baked snacks of the present invention can quickly absorb water in the dough of the baked snack and gradually release the absorbed water to provide to the starches in the dough of the baked snack, thereby promoting the gelatinization of the starches, thereby providing baked snacks with a chewy and favorable texture. Alternatively, in the case of plant-based baked snacks, plant-based baked snacks with a favorable texture similar to that of non-plant-based baked snacks can be provided. Furthermore, since the structure of the baked snacks is strengthened, baked snacks can be provided that have a favorable appearance and are less likely to produce debris when removed from a mold or cut. The content of xanthan gum in the oil and fat composition for baked goods of the present invention is preferably 5.0 to 55.0% by mass, more preferably 10.0 to 54.0% by mass, even more preferably 20.0 to 53.0% by mass, and particularly preferably 30.0 to 52.0% by mass, from the viewpoints that the appearance of baked goods produced using the oil and fat composition for baked goods of the present invention will be better, less debris will be generated when the goods are removed from the mold or cut, and the goods will have a better texture.

[0011] The xanthan gum used in the fat and oil composition for baked goods of the present invention has a viscosity at 25°C of preferably 500 to 3000 mPa·s, more preferably 700 to 2500 mPa·s, and even more preferably 1000 to 2000 mPa·s, when measured as a 1% solution in a 1% aqueous potassium chloride solution using a B-type viscometer with a No. 1 rotor, from the viewpoints of improving the appearance of baked goods produced using the fat and oil composition for baked goods of the present invention, reducing the generation of debris when removed from the mold or when cut, and providing a more favorable texture. The viscosity of the xanthan gum can be measured, for example, using a Viscotester VT-06 manufactured by Rion Co., Ltd. and the attached No. 1 rotor.

[0012] <Oils> The fat and oil composition for baked goods of the present invention contains a fat and oil. The fat and oil composition for baked goods of the present invention takes the form of a fat and oil composition, which allows the above-mentioned xanthan gum to be covered with fat and oil, and makes it possible to uniformly disperse xanthan gum, which would form lumps if added directly to the baked goods dough, in the baked goods dough, thereby achieving the effects of the present invention. The fats and oils used in the fat and oil composition for baked confectionery of the present invention are not particularly limited as long as they are edible fats and oils, and examples thereof include vegetable fats and oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, high erucic rapeseed oil, rice oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, olive oil, sesame oil, peanut oil, perilla oil, linseed oil, kapok oil, evening primrose oil, mustard oil, cocoa butter, shea butter, sal fat, illipe fat, and algae-derived fats and oils; animal fats and oils such as milk fat, beef tallow, lard, fish oil, whale oil, butter, and butter oil, as well as processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the fat and oil composition for baked confectionery of the present invention, one selected from these can be used alone, or two or more can be used in combination. The fat and oil composition for baked goods of the present invention preferably has a solid fat content at 10°C (hereinafter referred to as SFC-10°C) of 33 to 70%, more preferably 35 to 65%, and even more preferably 40 to 60%, from the viewpoint that the fat and oil composition for baked goods of the present invention can be easily incorporated uniformly into the dough of baked goods and the effects of the present invention can be more preferably obtained. Furthermore, the solid fat content at 20°C (hereinafter referred to as SFC-20°C) is preferably 15 to 50%, more preferably 18 to 45%, and even more preferably 20 to 40%. The SFC-10°C and SFC-20°C of the fat and oil composition for baked goods of the present invention can be measured using a conventional method. For example, the fat and oil composition for baked goods of the present invention can be measured using an SFC-2000R manufactured by Astec Co., Ltd. according to the method described in "Standard Test Methods for the Analysis of Fats, Oils, and Related Materials, 2.2.9 (2013)" established by the Japan Oil Chemists' Society. When the fat and oil composition for baked confectionery of the present invention contains water, the value obtained by converting the above measured value into the amount of fat and oil can be expressed as SFC-10°C and SFC-20°C. The content of fats and oils in the fat and oil composition for baked goods of the present invention is preferably 45.0 to 98.5% by mass, more preferably 45.0 to 95.0% by mass, even more preferably 46.0 to 90.0% by mass, particularly preferably 47.0 to 80.0% by mass, and most preferably 48.0 to 70.0% by mass, from the viewpoint that the fat and oil composition for baked goods of the present invention can be more easily dispersed uniformly in the dough of baked goods and the effects of the present invention can be more preferably obtained. The content of fats and oils in the fat and oil composition for baked goods of the present invention includes not only the fats and oils mentioned above, but also the fats and oils contained in the xanthan gum and other raw materials of the fat and oil composition for baked goods of the present invention described below.

[0013] <Moisture> The water content of the oil-and-fat composition for baked goods of the present invention is 5.0% by mass or less. When the water content of the oil-and-fat composition for baked goods of the present invention is in the above-mentioned range, the xanthan gum in the oil-and-fat composition for baked goods of the present invention is prevented from absorbing water in the oil-and-fat composition for baked goods of the present invention and becoming excessively thickened, and the xanthan gum can be uniformly dispersed in the oil-and-fat composition for baked goods of the present invention, thereby preferably achieving the effects of the present invention. Furthermore, from the viewpoint of more easily achieving the effects of the present invention, the water content in the fat and oil composition for baked goods of the present invention is preferably 3% by mass or less, more preferably 2% by mass or less, and even more preferably 1% by mass or less. The lower limit of the water content in the fat and oil composition for baked goods of the present invention is 0% by mass. The water content in the oil and fat composition for baked goods of the present invention is the total value of water contained in the xanthan gum, oils and fats, the sugar-degrading enzymes described below, and other raw materials of the oil and fat composition for baked goods of the present invention, in addition to water such as tap water and mineral water. The method for measuring the water content in the fat and oil composition for baked confectionery of the present invention is not particularly limited, and a commonly used measuring method can be used, such as the Karl Fischer method.

[0014] <Glycolytic enzyme> It is preferable that the oil and fat composition for baked goods of the present invention contains a glycolytic enzyme, from the viewpoint that when used in the production of baked goods, baked goods having a better appearance, less debris when removed from the mold or cut, and a better texture can be obtained, and that the chewy, good texture can be more easily maintained for a long period of time. Examples of the glycolytic enzymes used in the present invention include amylases such as α-amylase, maltose-producing α-amylase, maltooligosaccharide-producing α-amylase, β-amylase, glucoamylase, and isoamylase, as well as maltase, isomaltase, sucrase, lactase, trehalase, pullulanase, hemicellulase, cellulase, and pectinase. Commercially available enzyme preparations can also be used. In the fat and oil composition for baked confectionery of the present invention, one selected from these glycolytic enzymes can be used alone, or two or more can be used in combination. In the fat and oil composition for baked goods of the present invention, among these glycolytic enzymes, it is preferable to use one or more types selected from amylases, and among amylases, it is more preferable to use one or more types selected from maltose-producing α-amylase, maltooligosaccharide-producing α-amylase, and β-amylase. The origin of the glycolytic enzyme used in the oil and fat composition for baked confectionery of the present invention is not particularly limited, and for example, glycolytic enzymes derived from animals, glycolytic enzymes derived from plants, and glycolytic enzymes derived from microorganisms such as molds and bacteria can be used. The optimal temperature for the glycolytic enzyme used in the fat and oil composition for baked goods of the present invention varies depending on the glycolytic enzyme used, but it is sufficient if it is within a temperature range in which it can act on the baked goods dough, for example, 20 to 95°C is preferable, and 30 to 90°C is more preferable. Furthermore, the optimal pH of the glycolytic enzyme used in the fat and oil composition for baked goods of the present invention varies depending on the type of glycolytic enzyme used, but it is sufficient if it is within a numerical range that allows it to act on the baked goods dough, for example, 4.0 to 9.0 is preferable, and 5.0 to 8.0 is more preferable.

[0015] The content of the glycolytic enzyme in the fat and oil composition for baked goods of the present invention varies depending on the type and enzymatic activity of the glycolytic enzyme used, but is preferably 100 to 7000 units, more preferably 500 to 6500 units, and even more preferably 800 to 6300 units per 100 g of the fat and oil composition for baked goods of the present invention. When the content of the glycolytic enzyme in the fat and oil composition for baked goods of the present invention satisfies the above-mentioned numerical range, when the fat and oil composition for baked goods of the present invention is used in the production of baked goods, baked goods having a better appearance, less debris when removed from the mold or cut, and a better texture are more likely to be obtained. This is also preferred because the chewy and good texture is more likely to be maintained for a long period of time. The enzymatic activity of the glycolytic enzyme can be measured using a commonly used method for measuring enzymatic activity depending on the type of glycolytic enzyme to be measured. The following describes one embodiment of a method for measuring the enzymatic activity of maltose-forming α-amylase, maltooligosaccharide-forming α-amylase, and β-amylase, which are particularly preferably used as the glycolytic enzymes used in the fat and oil composition for baked confectionery of the present invention. The enzyme activity of maltogenic α-amylase can be measured, for example, as follows. The enzyme is allowed to act on maltotriose as a substrate under optimal temperature and pH conditions, and the amount of enzyme required to produce 1 micromole of maltose per minute can be used as an indicator. In the present invention, the enzyme activity of maltose-producing α-amylase can be defined either as one unit of the enzyme amount or based on Novamyl 10000BG, as described below. Maltose can be measured with reference to "Quantitative Methods for Reducing Sugars, Second Edition" (by Sakuzo Fukui, published by the Academic Society Publishing Center). In the present invention, when referring to the enzymatic activity of maltogenic α-amylase, unless otherwise specified, 1 g of the commercially available enzyme preparation Novamyl 10000BG (Novozymes Japan) is defined as 10,000 units. The enzymatic activity of malto-oligosaccharide-forming α-amylase, particularly maltotetraose-forming α-amylase, which is particularly preferred for use in the present invention and will be described later, can be measured, for example, as follows. Accurately weigh 5,000 g of pre-dried soluble starch (for enzyme testing) and suspend it in 300 mL of water. Heat while shaking occasionally to prevent the starch from settling. Allow to dry for 5 minutes and then cool thoroughly. Add 50 mL of 200 mmol / L phosphate buffer, pH 7.0, and water to make exactly 500 mL, and this will be the substrate solution for measuring enzyme activity. Add 0.2 mL of sample solution exactly to 5 mL of substrate solution heated to 40±0.5°C, mix, and let act at 40±0.5°C for exactly 20 minutes. Next, measure out 1 mL of the reaction solution and immediately add it to 2 mL of previously prepared Somogyi copper test solution to stop the reaction. Then, place a glass bead on the test tube and heat it in a boiling water bath for 10 minutes. After cooling this solution, add 2 mL of Nelson's test solution, mix well, and leave for 30 minutes. Then, add exactly 5 mL of water and measure the absorbance AT at a wavelength of 520 nm. Separately, accurately add 0.2 mL of the sample solution to 5 mL of substrate solution that has been heated to 40±0.5°C and mix. Immediately measure out 1 mL and add to 2 mL of previously prepared Somogyi copper test solution to stop the reaction. Proceed in the same manner as when measuring absorbance AT and measure absorbance A0. Also, accurately measure 1 mL of each of the glucose standard solution and water, add it to 2 mL of the previously prepared Somogyi copper test solution, and then repeat the same procedure to measure the absorbances AS and AB. The enzyme activity can be calculated by substituting the measurement results into the following formula. (Enzyme activity)={(AT-A0)×300×5.2×n} / {(AS-AB)×180.16×0.2×20} However, each algebra and number has the following meaning: AT: absorbance of reaction solution A0: Absorbance of reaction stop solution AS: absorbance of glucose standard solution AB: absorbance of water 300: Concentration of glucose standard solution (μg / mL) 180.16: Molecular weight of glucose 5.2: Total volume of reaction solution (mL) 0.2: Amount of sample solution (mL) 20: Reaction time (min) n: Dilution factor of the sample solution The enzyme activity of β-amylase can be measured, for example, as follows. One unit of enzyme is the amount of enzyme that produces 1 micromole of maltose per minute when the enzyme acts on a soluble starch solution as a substrate under optimal temperature and pH conditions. Maltose can be measured by referring to "Quantitative Methods for Reducing Sugars, 2nd Edition" (by Sakuzo Fukui, published by the Academic Society Publishing Center). The maltose-forming α-amylase, maltooligosaccharide-forming α-amylase, and β-amylase that are preferably used as glycolytic enzymes in the fat and oil composition for baked confectionery of the present invention will be described in more detail below.

[0016] <<Maltose-forming α-amylase>> Maltogenic α-amylase is an enzyme that cleaves the α-1,4 glycosidic bonds of amylose and amylopectin, which are components of starch, from the non-reducing end to produce mainly maltose. In the fat and oil composition for baked goods of the present invention, commercially available maltose-producing α-amylase preparations can be used as the maltose-producing α-amylase, such as Coclase (manufactured by Mitsubishi Chemical Foods Corporation), Novamyl 10000BG, Novamyl L, Maltogenase (all manufactured by Novozymes Japan), Grindamyl MAX-LIFE100 (manufactured by Danisco Japan), etc. The optimum temperature of the maltose-forming α-amylase preferably used in the fat and oil composition for baked snacks of the present invention is preferably 40 to 95°C.

[0017] <<Maltooligosaccharide-forming α-amylase>> Maltooligosaccharide-forming α-amylase is an enzyme that cleaves the α-1,4 glycosidic bonds of amylose and amylopectin, which are components of starch, from the non-reducing end to produce mainly maltooligosaccharides. In the present invention, maltooligosaccharide refers to maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, and the like. The maltooligosaccharide-forming α-amylase that can be used in the fat and oil composition for baked snacks of the present invention is not particularly limited as long as it is an enzyme that cleaves α-1,4 glucoside bonds from the non-reducing end to form the above-mentioned maltooligosaccharides, and one type may be used alone, or two or more types may be used in combination. The maltooligosaccharide-forming α-amylase used in the fat and oil composition for baked snacks of the present invention is preferably a maltotetraose-forming α-amylase that mainly forms maltotetraose. In the fat and oil composition for baked goods of the present invention, commercially available maltooligosaccharide-producing α-amylase preparations can be used as the maltooligosaccharide-producing α-amylase, such as POWERFresh 3050, POWERFresh 3150, POWERFresh 4150 (all manufactured by Danisco Japan), Denabake Extra (manufactured by Nagase ChemteX Corporation), etc. The optimum temperature for the maltooligosaccharide-producing α-amylase preferably used in the fat and oil composition for baked snacks of the present invention is preferably 30 to 90°C.

[0018] <<β-amylase>> β-Amylase is an enzyme that cleaves the α-1,4 glycosidic bonds of amylose and amylopectin, which are components of starch, in disaccharide units from the non-reducing end to produce mainly maltose. On the other hand, it is an enzyme that has the characteristic that the reaction stops just before the α-1,6 glycosidic bond in amylopectin. In the fat and oil composition for baked goods of the present invention, commercially available β-amylase preparations can be used as the β-amylase, such as Optimalt BBA (manufactured by Genencor Kyowa Co., Ltd.), β-amylase #1500, β-amylase L, β-amylase #1500S (all manufactured by Nagase ChemteX Corporation), Himaltosin G, Himaltosin GL (all manufactured by HIBI Corporation), Uniase L (manufactured by Yakult Pharmaceutical Co., Ltd.), GODO-GBA (manufactured by Godo Sake Co., Ltd.), etc. The optimum temperature of the β-amylase preferably used in the fat and oil composition for baked goods of the present invention is preferably 30 to 65°C.

[0019] <Other ingredients> The fat and oil composition for baked confectionery of the present invention may contain other raw materials for the fat and oil composition for baked confectionery of the present invention in addition to the xanthan gum, fat and oil, water, and glycolytic enzyme described above. Other raw materials for the fat and oil composition for baked goods of the present invention include, for example, sugars, sugar alcohols, high-intensity sweeteners, emulsifiers, thickening stabilizers other than xanthan gum, salt seasonings such as salt and potassium chloride, acidulants such as acetic acid and lactic acid, spices, seasonings, enzymes other than glycolytic enzymes, pH adjusters, coloring agents such as β-carotene and caramel, flavorings, food preservatives, shelf life extenders, antioxidants such as tocopherol, food ingredients and food additives such as vegetable protein, animal protein, vegetable milk such as soy milk, starch and modified starch, milk and dairy products, eggs and egg products, coffee, cocoa mass, cocoa powder, grains, beans, nuts and seeds, fruits, vegetables, meat, seafood, and processed products thereof, and one or more selected from these can be used. Examples of the sugars include monosaccharides, disaccharides, and oligosaccharides such as white sugar, brown sugar, sucrose, glucose, fructose, lactose, granulated sugar, brown sugar, maltose, beet sugar, powdered sugar, liquid sugar, isomerized sugar, invert sugar, enzyme-saccharified starch syrup, isomerized starch syrup, sucrose-bound starch syrup, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactofructose oligosaccharides, xylose, trehalose, raffinose, lactulose, and palatinose oligosaccharides. Examples of the sugar alcohol include sorbitol, xylitol, maltitol, erythritol, mannitol, lactitol, reduced maltose starch syrup, reduced lactose, reduced starch syrup, and the like. Examples of the high-intensity sweeteners include saccharin sodium, aspartame, acesulfame potassium, sucralose, stevia, neotame, licorice, glycyrrhizin, glycyrrhizinate, dihydrochalcone, thaumatin, and monellin. Examples of the emulsifier include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, and saponins. Examples of thickening stabilizers other than xanthan gum include polysaccharides such as guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, hydroxymethyl cellulose, hydroxypropyl methyl cellulose, agar, glucomannan, gelatin, and dextrin. Examples of the enzymes other than the glycolytic enzymes include proteases, lipases, phospholipases, catalases, lipoxygenases, ascorbic acid oxidases, sulfhydryl oxidases, hexose oxidases, and glucose oxidases. Examples of the milk and dairy products include cow's milk, animal milk obtained from animals such as goats and sheep, skim milk, skim milk powder, whole milk powder, fermented milk, fresh cream, compound cream, butter, cheese, yogurt, condensed milk, sweetened condensed milk, concentrated milk, whey minerals, whey, whey powder, etc. The content of other raw materials in the fat and oil composition for baked confectionery of the present invention can be set arbitrarily as long as the effects of the present invention are not impaired, but is preferably 10% by mass or less, more preferably 5% by mass or less. The lower limit of the content of other raw materials in the fat and oil composition for baked confectionery of the present invention is 0% by mass.

[0020] <Features and uses> The form of the oil and fat composition for baked goods of the present invention is not particularly limited, and may be in the form of a shortening in which no aqueous phase is present, or may be in the form of an emulsion in which an oil phase is the continuous phase, such as a water-in-oil type, an oil-in-water-in-oil type, or an oil-in-oil type, or may be in the form of an emulsion in which an aqueous phase is the continuous phase, such as an oil-in-water type or a water-in-oil-in-water type. The fat and oil composition for baked confectionery of the present invention is preferably in the form of a shortening having no aqueous phase or in the form of an emulsion in which the oil phase is the continuous phase, and more preferably in the form of a shortening having no aqueous phase. The fat and oil composition for baked goods of the present invention may also have plasticity. The fat and oil composition for baked goods of the present invention can be preferably used for producing baked goods, and more preferably for producing cakes. Baked goods that can be produced using the fat and oil composition for baked goods of the present invention will be described later. The fat and oil composition for baked goods of the present invention can also be preferably used to produce plant-based baked goods. In this application, "plant-based baked goods" refers to baked goods in which the content of eggs and animal milk in the baked goods is 0.1 parts by mass or less per 100 parts by mass of starches in the baked goods. The term "starch" in this application will be described later. Plant-based baked goods have the disadvantage that they tend to be crumbling and dry compared to non-plant-based baked goods because they contain little or no eggs and animal milk. However, by using the oil and fat composition for baked goods of the present invention in the production of plant-based baked goods, baked goods can be obtained that have a better appearance, are less likely to produce debris when removed from the mold or cut, and have a good texture similar to that of non-plant-based baked goods, without being crumbling and dry. When used in the production of baked goods, the fat and oil composition for baked goods of the present invention can be used alone or in combination with other fats and oils or fat compositions. When the fat and oil composition for baked goods of the present invention is used in combination with other fats and oils or fat compositions in the production of baked goods, the ratio is not particularly limited, but from the viewpoint of more preferably achieving the effects of the present invention, it is preferable to use 0.1 to 30 parts by mass of the other fats and oils or fat compositions per part by mass of the fat and oil composition for baked goods of the present invention.

[0021] <Manufacturing method> The method for producing the oil and fat composition for baked goods of the present invention is not particularly limited, and it can be produced by a known method for producing oil and fat compositions as long as it ultimately contains 1.5 to 55.0% by mass of xanthan gum and has a water content of 5.0% by mass or less. A preferred embodiment of a production method for the fat and oil composition for baked confectionery of the present invention in the form of a shortening having no aqueous phase, which is a preferred embodiment, will be described below. First, fats and oils are heated, melted, and mixed, and other raw materials are added as needed and dissolved and dispersed to obtain a fat and oil mixture. If necessary, the obtained fat and oil mixture may be sterilized. The sterilization method may be a batch method in a tank, or a continuous method using a plate-type heat exchanger or a scraped-surface heat exchanger. Next, the fat mixture is cooled, preferably cooled and plasticized. The cooling in the method for producing the fat composition for baked confectionery of the present invention may be rapid cooling or gradual cooling. In the present invention, rapid cooling refers to cooling at a cooling rate of -0.5°C / min or more, and slow cooling refers to cooling at a cooling rate of less than -0.5°C / min. The cooling may be performed using conventionally known devices and methods, such as a closed-type continuous scraped surface tubular cooler (A unit) such as a Combinator, Votator, Perfector, or Chemtator, a plate-type heat exchanger, or a combination of an open-type diacooler and a Comprector. The plasticization may also be carried out using a conventionally known device or method, for example, by kneading using a kneading device (B unit) such as a pin machine, or a resting tube, holding tube, or the like. Next, xanthan gum, preferably xanthan gum and a glycolytic enzyme, is added to the cooled fat mixture and kneaded to obtain the fat composition for baked goods of the present invention in the form of a shortening that does not contain an aqueous phase. The method for adding xanthan gum and a glycolytic enzyme to the cooled fat mixture and kneading them is not particularly limited, and any conventionally known device or method may be used. For example, xanthan gum and a glycolytic enzyme may be added to the cooled fat mixture and kneaded using a kneading device (B unit) such as a pin machine, a resting tube, a holding tube, or the like, or manually kneaded using a mixer or a whisk. In producing the fat and oil composition for baked snacks of the present invention, when the fat and oil composition for baked snacks of the present invention contains xanthan gum and a glycolytic enzyme, the timing of adding and incorporating the xanthan gum and the glycolytic enzyme is not particularly limited. For example, the fat and oil composition for baked snacks of the present invention may be produced by adding xanthan gum and the glycolytic enzyme to a heated and melted fat and oil, and then cooling the mixture. Alternatively, the fat and oil composition for baked snacks of the present invention may be produced by mixing all ingredients other than the xanthan gum and the glycolytic enzyme, cooling the mixture, adding the xanthan gum and the glycolytic enzyme, and kneading the mixture. In producing the fat and oil composition for baked snacks of the present invention, it is preferred to mix all ingredients other than the xanthan gum and the glycolytic enzyme, cooling the mixture, and then adding the xanthan gum and the glycolytic enzyme and kneading the mixture to produce the fat and oil composition for baked snacks of the present invention. When xanthan gum and a glycolytic enzyme are added, they may be added simultaneously or separately. When they are added separately, the xanthan gum or the glycolytic enzyme may be added first.

[0022] [Baked goods dough] The dough for baked goods of the present invention contains the above-mentioned fat and oil composition for baked goods of the present invention. Specifically, the dough for baked goods of the present invention contains 1.5 to 55.0 mass % of xanthan gum and a water content of 5.0 mass % or less. The preferred embodiments of the fat and oil composition for baked goods of the present invention contained in the dough of the present invention are as described above. The type of baked confectionery dough of the present invention may be any type of baked confectionery dough, including, for example, doughnut dough, cake dough such as butter cake dough, pound cake dough, and sponge cake dough, hard biscuit dough, cookie dough, sable dough, galette dough, tart dough, langue dough, financier dough, madeleine dough, muffin dough, kneaded pie dough, and folded pie dough. In the present invention, from the viewpoint of being able to provide baked confectioneries with a better appearance, that are less likely to produce debris when removed from the mold or cut, and that have a better texture, the baked confectionery dough of the present invention is preferably selected from cake doughs such as butter cake dough, pound cake dough, sponge cake dough, and cupcake dough, madeleine dough, and muffin dough. In particular, from the viewpoint of having a more voluminous and better appearance, less likely to produce debris when removed from the mold or cut, and a better texture, cake doughs such as butter cake dough, pound cake dough, and sponge cake dough are even more preferable. Furthermore, the baked confectionery dough of the present invention may be a plant-based baked confectionery dough. The content of the oil and fat composition for baked goods of the present invention in the baked goods dough of the present invention varies depending on the type of baked goods dough and the oil and fat composition for baked goods of the present invention to be contained, and can be set as desired. For example, the baked goods dough of the present invention can contain an amount of oil and fat composition for baked goods such that the content of xanthan gum is preferably 0.1 to 2.0 parts by mass, more preferably 0.2 to 1.8 parts by mass, and even more preferably 0.3 to 1.5 parts by mass per 100 parts by mass of starches. The baked confectionery dough of the present invention may contain xanthan gum separately from the fat and oil composition for baked confectionery of the present invention. However, from the viewpoint of preventing the xanthan gum from forming lumps in the baked confectionery dough and making it easier to obtain the desired effects of the baked confectionery dough of the present invention, it is preferable not to contain xanthan gum separately from the fat and oil composition for baked confectionery of the present invention. Examples of starches that can be used in the baked confectionery dough of the present invention include wheat flour such as strong flour, semi-strong flour, medium flour, weak flour, durum flour, and whole wheat flour; other grain flours such as rye flour, barley flour, oat flour, rice flour, and soy flour; nut flours such as almond flour, hazelnut flour, cashew nut flour, oat flour, and pine nut flour; starches such as corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, and rice starch; and processed starches obtained by subjecting these starches to one or more treatments selected from enzyme treatment, gelatinization treatment, degradation treatment, etherification treatment, esterification treatment, cross-linking treatment, and grafting treatment. The content of fats and oils in the baked confectionery dough of the present invention varies depending on the type of baked confectionery dough, but is preferably 10.0 to 200.0 parts by mass, more preferably 15.0 to 150.0 parts by mass, and even more preferably 20.0 to 120.0 parts by mass per 100 parts by mass of starches in the baked confectionery dough of the present invention. The content of fats and oils in the dough for baked confectionery of the present invention is the total amount of fats and oils in the fat and oil composition for baked confectionery of the present invention, other fats and oils and oils in the fat and oil composition. The baked confectionery dough of the present invention may contain, in addition to the above-mentioned oil and fat composition for baked confectionery of the present invention, other oils and fats or oil and fat compositions, and xanthan gum, other ingredients that can be used as ingredients for general baked confectionery dough, as necessary. Other ingredients of the baked confectionery dough of the present invention include, for example, water, yeast, sugars, sugar alcohols, high-intensity sweeteners, emulsifiers, thickening stabilizers other than xanthan gum, salt seasonings, acidulants, bittering agents, spices, seasonings, enzymes, pH adjusters, coloring agents, flavoring agents, food preservatives, shelf life enhancers, antioxidants, vegetable protein, animal protein, vegetable milk, milk and dairy products, eggs and egg products, coffee, cocoa mass, cocoa powder, baking powder, yeast food, dextrin, alcoholic beverages, herbs, food ingredients and food additives other than the above-mentioned starches, such as beans, grains, nuts, seeds, fruits, vegetables, meat, seafood, and processed products thereof, and one or more selected from these can be used. The content of other ingredients in the baked confectionery dough of the present invention can be set arbitrarily as long as it does not impair the effects of the present invention. The content of other ingredients is preferably 400 parts by mass or less, more preferably 300 parts by mass or less, and even more preferably 200 parts by mass or less, per 100 parts by mass of starch in the baked confectionery dough of the present invention. The lower limit of the content of other ingredients is 0 parts by mass.

[0023] The method for producing the baked confectionery dough of the present invention is not particularly limited, and any conventionally known method for producing baked confectionery dough can be used. For example, the dough can be produced by appropriately selecting from the sugar batter method, flour batter method, all-in-mix method, melted butter method, separate mixing method, post-flour method, post-oil method, hot water kneading method, etc. In the method for producing a baked confectionery dough of the present invention, the method for incorporating the fat or oil composition for baked confectionery of the present invention into the baked confectionery dough is not particularly limited, and the fat or oil composition for baked confectionery of the present invention may be incorporated by kneading it into the dough, by folding it into the dough, or by heating and melting the fat or oil composition for baked confectionery of the present invention before incorporating it into the dough. The baked confectionery dough of the present invention may be stored in a refrigerator or frozen after production. The above-mentioned refrigerated storage refers to storage at a temperature of -5°C or higher and 10°C or lower, preferably at 0 to 10°C, and more preferably at 0 to 5°C. The above-mentioned frozen storage refers to storage at a temperature of -30°C or higher and lower than -5°C, and more preferably at -30 to -10°C. The baked confectionery dough of the present invention that has been stored in a refrigerator or freezer may be heat-treated as is, or may be returned to room temperature and then shaped, if necessary, and then heat-treated.

[0024] [Baked goods] The baked confectionery of the present invention is a heat-treated product of the baked confectionery dough of the present invention. The baked snack of the present invention is characterized by a good appearance, by the fact that it produces little waste when removed from the mold or cut, and by the fact that it has a good texture. In particular, among the baked goods of the present invention, cakes such as butter cake batter, pound cake batter, and sponge cake batter have the characteristics of having a voluminous and good appearance, not generating much debris when removed from the mold or cut, and having a good texture. The baked confectionery of the present invention may be any baked confectionery that is a heat-treated product of the baked confectionery dough of the present invention, such as donuts, cakes such as butter cake, pound cake, sponge cake, and cupcake, hard biscuits, cookies, sables, galettes, tarts, langue de chat, financiers, madeleines, muffins, and pies. From the viewpoints of a better appearance, less debris when removed from the mold or cut, and a better texture, the baked snack of the present invention is preferably selected from cakes such as butter cake, pound cake, sponge cake, and cupcake, madeleines, and muffins. In particular, from the viewpoints of a voluminous and good appearance, less debris when removed from the mold or cut, and a better texture, cakes such as butter cake, pound cake, sponge cake, and cupcake are even more preferred. The baked snack of the present invention may also be a plant-based baked snack. The details of the dough for the baked confectionery of the present invention used to obtain the baked confectionery of the present invention are as described above. The method for heat-treating the baked confectionery dough of the present invention to obtain the baked confectionery of the present invention is not particularly limited, and examples include methods such as baking, frying, steaming, or heating in a microwave oven the baked confectionery dough of the present invention. The baked snack of the present invention may be stored in a refrigerator or freezer after production, or may be heat-treated again after being stored in a refrigerator or freezer. The baked confectionery of the present invention may also be topped, sandwiched, coated, filled, or combined with cream, jam, chocolate, or other food ingredients. [Example]

[0025] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0026] [Raw materials used in the examples of the present invention] [Interesterified oil 1] A random transesterification reaction was carried out on 100 parts by mass of palm olein (a low-melting point fraction obtained by fractionating palm oil; iodine value 57) using sodium methoxide as a catalyst, and the resulting mixture was purified by a conventional method to obtain transesterified oil 1.

[0027] [Xanthan gum] "Echo Gum" (manufactured by DSP Gokyo Food & Chemical Co., Ltd.) was used. The viscosity of the xanthan gum used in the examples of the present invention was 1500 mPa·s, and the water content was 8% by mass.

[0028] [Glycolytic enzymes] The glycolytic enzyme used was "Novamyl 10000BG" (manufactured by Novozymes Japan Co., Ltd.), a maltose-producing α-amylase. The glycolytic enzyme used in the examples of the present invention had an enzymatic activity of 10,000 units / g.

[0029] [Plant milk] The plant milk used was "Deliplant Oat Concentrate" (manufactured by ADEKA Corporation), a sugared liquid made from oats.

[0030] [Production of fat and oil composition for baked goods] Oil and fat compositions for baked confectioneries were produced according to the formulations shown in Table 1. The blending amounts of each raw material in Table 1 are expressed in parts by mass. Specifically, palm oil, palm stearin, and interesterified oil 1 were first heated, melted, and mixed to obtain an oil mixture. Next, the fat mixture obtained above was rapidly cooled to 10°C at a cooling rate of -5°C / min to plasticize it, thereby obtaining a fat composition having plasticity. Subsequently, xanthan gum and a glycolytic enzyme were added to the obtained fat composition having plasticity, and the mixture was mixed to obtain a fat composition for baked confectionery of the present invention having plasticity and no aqueous phase. The obtained fat and oil composition for baked snacks of the present invention had an SFC-10° C. of 47.7% and an SFC-20° C. of 23.1%. The water content in the fat and oil composition for baked snacks of the present invention was 4.0% by mass.

[0031] [Table 1]

[0032] [Consideration 1: Cupcakes] Using the fat and oil composition for baked confectionery of the present invention obtained above, cupcakes of Example 1, which are baked confectionery of the present invention, were produced according to the formulation shown in Table 2 and the production method described below. The blending amount of each raw material shown in Table 2 is expressed in parts by mass.

[0033] [Table 2]

[0034] [Cupcake manufacturing method] First, the fat and oil composition for baked confectionery of the present invention, a fluid shortening ("Messiah CC": manufactured by ADEKA Corporation), a cake foaming agent ("Genoise": manufactured by ADEKA Corporation), whole eggs, white sugar, and liquid sugar were placed in a bowl and mixed until the specific gravity reached 0.5. Then, soft flour and baking powder were further added and lightly mixed to obtain a cake batter. The obtained cake batter was squeezed into cups in an amount of 30 g each and baked in an oven with an upper heat of 180°C and a lower heat of 170°C for 14 minutes to produce the cupcakes of Example 1.

[0035] [Cupcake Review] The cupcakes of Example 1 produced above were visually inspected for volume and the surface condition of the baked confectionery, and the appearance of the cupcakes was evaluated according to the following evaluation criteria. After visual inspection, the cupcakes of Example 1 produced above were removed from the cups, and the amount of debris generated during this process was evaluated according to the following evaluation criteria. The cupcakes were also eaten, and the texture of the cupcakes was evaluated according to the following evaluation criteria. Products that received a rating of ○ or higher in all of the above evaluations were deemed to have passed the test. The evaluation results are shown in Table 3.

[0036] <Volume evaluation criteria> ◎: It was very filling. ○: It was voluminous. △: It was a little lacking in volume. ×: There was not much volume.

[0037] <Evaluation criteria for the surface condition of baked goods> ○: Only a few cracks were observed on the surface of the cupcake. △: There were some cracks on the surface of the cupcake. ×: Many cracks were found on the surface of the cupcake.

[0038] <Evaluation criteria for debris generation when removed from the cup> ○: A small amount of debris was generated when the cupcake was removed from the cup. △: A considerable amount of debris was generated when the cupcake was removed from the cup. ×: A large amount of debris was generated when the cupcake was removed from the cup.

[0039] <Texture evaluation criteria> ⊚: Very chewy and had a very good texture. ○: The texture was chewy and good. △: There was little chewy texture and the texture was somewhat dry. ×: The texture was dry and not chewy.

[0040] [Table 3]

[0041] The cupcake of Example 1 produced using the fat and oil composition for baked confectionery of the present invention was voluminous, had a good surface condition, and had a good appearance. Furthermore, there was almost no debris when the cupcake was removed from the cup, and it had a chewy and good texture. Furthermore, when the cupcake of Example 1 was removed from the cup, the cupcake hardly adhered to the cup, and adhesion to the packaging material was also suppressed.

[0042] [Consideration 2: Pound cake] Using the fat and oil composition for baked confectionery of the present invention obtained above, a pound cake of Example 2, which is a baked confectionery of the present invention, was produced according to the formulation shown in Table 4 and the production method described below. The unit of the blending amount of each raw material shown in Table 4 is parts by mass.

[0043] [Table 4]

[0044] [Method for producing pound cake] The fat and oil composition for baked confectionery of the present invention, margarine, and powdered sugar were placed in a mixer and whipped until the specific gravity reached 0.8. After adding whole eggs in several batches and mixing, soft flour and baking powder that had been mixed and sieved in advance were further added and mixed well to obtain a pound cake batter. 330 g of the pound cake batter obtained above was poured into a mold and baked in an oven at 170°C for 50 minutes with an upper heat setting of 170°C and a lower heat setting of 170°C to produce the pound cake of Example 2.

[0045] [Pound cake evaluation] The volume of the pound cake of Example 2 produced above was visually confirmed, and the appearance of the pound cake was evaluated. After visual confirmation, the pound cake of Example 2 produced above was cut with a knife, and the amount of debris generated during the process was evaluated. The cut pound cake of Example 2 was also eaten, and the texture was evaluated. The volume, debris generated during cutting, and texture were evaluated according to the following evaluation criteria. Products that received a rating of ○ or higher in all of the above evaluations were considered to have passed the evaluation. The evaluation results are shown in Table 5.

[0046] <Volume evaluation criteria> ◎: It was very filling. ○: It was voluminous. △: It was a little lacking in volume. ×: There was not much volume.

[0047] <Evaluation criteria for waste generated when cutting> ○: A small amount of waste was generated when cutting. △: A considerable amount of waste was generated when cutting. ×: A large amount of waste was generated when cutting.

[0048] <Texture evaluation criteria> ⊚: Very chewy and had a very good texture. ○: The texture was chewy and good. △: There was little chewy texture and the texture was somewhat dry. ×: The texture was dry and not chewy.

[0049] [Table 5]

[0050] The pound cake of Example 2 produced using the fat and oil composition for baked confectionery of the present invention was voluminous and had a good appearance. Furthermore, when the pound cake was cut, almost no debris was generated. The texture was also good and chewy. Furthermore, there was almost no adhesion of the pound cake to the mold when it was removed from the mold.

[0051] [Consideration 3: Plant-based pound cake] Using the fat and oil composition for baked confectionery of the present invention obtained above, a plant-based pound cake of Example 3, which is a baked confectionery of the present invention, was produced using the formulation shown in Table 6 and the production method described below. Also, a control pound cake that was not plant-based (hereinafter simply referred to as "control pound cake") was produced using the formulation shown in Table 6 and the production method described below. The unit of the amount of each ingredient listed in Table 6 is parts by mass.

[0052] [Table 6]

[0053] [Method for producing plant-based pound cake and control pound cake] For the plant-based pound cake of Example 3, the fat and oil composition for baked confectioneries of the present invention, margarine, and sugar beet sugar were placed in a mixer and whipped until the specific gravity reached 0.8. The aqueous phase components, water, vegetable milk, and reduced starch syrup, were added in several batches and mixed. The salt was dissolved in the aqueous phase components before being added to the dough. Subsequently, the soft flour, almond powder, and baking powder, which had been mixed and sieved in advance, were further added and mixed well to obtain the plant-based pound cake dough of Example 3. For the control pound cake, margarine and powdered sugar were placed in a mixer and whipped until the specific gravity reached 0.8. Whole eggs were then added and mixed. Then, pre-mixed and sifted soft flour and baking powder were added and mixed thoroughly to obtain the control pound cake dough. 330g of the plant-based pound cake dough of Example 3 and the control pound cake dough obtained above were poured into each mold and baked in an oven at 170°C for 50 minutes with the top heat set to 170°C and the bottom heat set to 170°C to produce the plant-based pound cake of Example 3 and the control pound cake.

[0054] [Evaluation of plant-based pound cake] The volume of the plant-based pound cake of Example 3 produced above was visually confirmed, and the appearance of the plant-based pound cake was evaluated. After visual inspection, the plant-based pound cake of Example 3 produced above was cut with a knife, and the amount of debris generated during the process was evaluated. The cut plant-based pound cake of Example 3 was eaten and compared with the texture of the control pound cake to evaluate the texture. The volume, debris generated during cutting, and texture were evaluated according to the following evaluation criteria. A product that received a rating of ○ or higher in all of the above evaluations was considered to have passed. The evaluation results are shown in Table 7.

[0055] <Volume evaluation criteria> ◎: It was very filling. ○: It was voluminous. △: It was a little lacking in volume. ×: There was not much volume.

[0056] <Evaluation criteria for waste generated when cutting> ○: A small amount of waste was generated when cutting. △: A considerable amount of waste was generated when cutting. ×: A large amount of waste was generated when cutting.

[0057] <Texture evaluation criteria> ⊚: The texture was very similar to that of the control pound cake. ○: The texture was good and similar to that of the control pound cake. △: Slightly dry and had a different texture from the control pound cake. ×: Very dry, with a texture significantly different from that of the control pound cake.

[0058] [Table 7]

[0059] The plant-based pound cake of Example 3 produced using the fat and oil composition for baked confectionery of the present invention was voluminous and had a good appearance. Furthermore, when the plant-based pound cake was cut, only a small amount of debris was generated. The texture was not dry and was comparable to that of a control pound cake containing eggs, which was not plant-based. Furthermore, there was almost no adhesion of the pound cake to the mold when it was removed from the mold.

Claims

1. The fat and oil composition for baked goods contains 1.5 to 55.0% by mass of xanthan gum and has a moisture content of 5.0% by mass or less.

2. The fat and oil composition for baked goods according to claim 1, further comprising a glycolytic enzyme.

3. A baked confectionery dough containing the fat and oil composition for baked confectionery according to claim 1 or 2.

4. A baked confectionery which is a heat-treated product of the baked confectionery dough according to claim 3.

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