Plastic fat composition for cookies, cookie dough, method for manufacturing cookies, and method for improving the mechanical properties of cookie dough

Abstract

A plastic fat composition of excellent quality for cookies is provided. The plastic fat composition for cookies containing fat and an emulsifier comprises, wherein the fat comprises liquid oil and ester-exchanged oil having a solid fat content of 47% or more and 100% or less at 20°C, and the emulsifier comprises one or more selected from the group consisting of lecithin and monoglycerin fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, and sucrose fatty acid esters.

Description

Technology Field

[0001] The present invention relates to a plastic fat composition for cookies, cookie dough, a method for manufacturing cookies, and a method for improving the mechanical properties of cookie dough. Background Technology

[0002] Cookies are confectionery made by preparing cookie dough by mixing sugar with edible fats such as shortening, butter, and margarine, and then mixing in grain flour, shaping the dough into a suitable form, and finally heating and baking it. Depending on the dough shaping method, types of cookies include rolled dough cookies, which are made by flattening the dough into a sheet and cutting it; squeezed cookies, which are made by squeezing the dough into a sheet and cutting it; and icebox cookies, which are made by shaping the dough into a stick, cooling it in a refrigerator, and then cutting and shaping it into a disc.

[0003] In order to shape cookie dough into a suitable form, the dough requires appropriate strength (plasticity). That is, for example, when manufacturing rolled dough cookies or squeezed cookies, the dough is extruded into a thin sheet, so it is necessary to ensure that it does not tear or break during the manufacturing line before cutting. Furthermore, for example, when using machinery on the manufacturing line, mechanical suitability is required to withstand the specifications of the machinery being used.

[0004] Regarding these issues, for example, Patent Document 1 discloses a plastic fat composition for cookies comprising 20 mass% or more and 70 mass% or less of beef tallow or beef tallow fractional paper based on the total amount of components constituting the oil phase. It is stated that using said plastic fat composition in cookie dough can stabilize the strength of the cookie dough and further improve mechanical resistance during cookie dough molding (paragraph 0007 of the Patent Document). Prior art literature

[0005] Pamphlet for International Publication No. 2021 / 200087 The problem to be solved

[0006] The technology of Patent Document 1 solves the problem of cookie dough by using beef tallow or beef tallow residue. However, recently, a certain proportion of consumers avoid animal-based food ingredients due to reasons such as vegetarianism or religion. Under these circumstances, the objective of the present invention is to solve the problem of cookie dough without using beef tallow or by minimizing its use. means of solving the problem

[0007] Considering the above problem, the inventors, after repeated careful examination, discovered that a plastic fat composition comprising an ester exchange oil having a specific solid fat content and a specific type of emulsifier has an excellent effect of imparting good strength to cookie dough, and thus completed the present invention.

[0008] That is, the present invention, in its first aspect,

[0009] In a plastic fat composition for cookies containing fat and an emulsifier,

[0010] The above oil comprises a liquid oil and an ester-exchanged oil having a solid fat content of 47% or more and 100% or less at 20°C, and

[0011] The above emulsifier provides a plastic fat composition for cookies comprising one or more selected from the group consisting of lecithin, monoglycerin fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, and sucrose fatty acid esters.

[0012] In the above plastic fat composition for cookies, the fat may contain 10 mass% or more and 70 mass% or less of the liquid oil and 30 mass% or more and 90 mass% or less of the ester-exchanged oil.

[0013] In the above plasticized oil composition for cookies, the ester exchange oil may comprise ester exchange oil 1 of an oil raw material comprising oil A and oil B, and ester exchange oil 2 of an oil raw material comprising oil C and oil D.

[0014] Oil and Fat A: An oil and fat having a content of fatty acids with 14 or fewer carbon atoms in its constituent fatty acids of 10% or more and 85% or less, and an iodine value of 2 or less.

[0015] Fat B: A fat having a carbon-18 fatty acid content of 40 mass% or more and 90 mass% or less among the constituent fatty acids, and an iodine value of 2 or less.

[0016] Fat C: Fractional palm oil with a solid fat content of 40% or less at 35℃

[0017] Fat D: Liquid oil with a rising melting point of 5°C or lower

[0018] In the above-described plastic fat composition for cookies, the ester exchange oil may be included such that the mass ratio of the ester exchange oil 2 to the ester exchange oil 1 is 0.5 or more and 7 or less.

[0019] In the above plasticized fat composition for cookies, the emulsifier may comprise lecithin, a monoglycerin fatty acid ester, and a sorbitan fatty acid ester.

[0020] In the above-mentioned plastic fat composition for cookies, the plastic fat composition may be for extruded plate-shaped cookies.

[0021] In the above-mentioned plastic fat composition for cookies, the plastic fat composition may be for molded cookies.

[0022] Meanwhile, in a second aspect, the present invention provides a cookie dough containing the plastic fat composition for cookies described above, grain flour, and sugar.

[0023] In the above cookie dough, the dough may have a hardness of 15 N or more and 40 N or less when measured with a texture analyzer (jig: circumferential shape of φ40 mm, stroke: 1.0 mm / sec).

[0024] In addition, in a third aspect, the present invention provides a method for manufacturing cookies comprising the steps of: mixing the plasticity-enhancing fat composition for cookies described above with a cookie dough raw material to obtain cookie dough; and heating the cookie dough.

[0025] In addition, in a fourth aspect, the present invention provides a method for improving the mechanical properties of a cookie dough, comprising incorporating the plasticity-enhancing composition for cookies described above into a cookie dough raw material to obtain a cookie dough. Effects of the invention

[0026] According to the present invention, a plasticity-enhancing composition of excellent quality for cookies can be provided. By incorporating the plasticity-enhancing composition provided by the present invention into cookie dough, good strength can be imparted to the dough. In particular, the mechanical properties of the cookie dough can be improved. Specific details for implementing the invention

[0027] The present invention is described in more detail below.

[0028] In addition, when upper and lower limits of a numerical range are indicated in this specification, it is assumed that the upper and lower limits can be appropriately combined, and that the numerical range obtained thereby is also disclosed.

[0029] 1. Plasticity retention composition

[0030] The plastic oil composition of the present invention comprises liquid oil and ester-exchanged oil as oils, and also comprises an emulsifier.

[0031] (1) Liquid oil

[0032] Examples of liquid oils include rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, perilla oil, linseed oil, evening primrose oil, etc. However, they are not limited to these, and may include, for example, liquid oils with a rising melting point of 5°C or lower. One type of liquid oil may be used alone, or two or more types may be used in combination.

[0033] (2) Ester exchange oil

[0034] In the present invention, an ester exchange oil having a solid fat content of 47% or more and 100% or less at 20°C is used. The ester exchange oil may be commercially available, or an ester exchange oil having the properties of the above solid fat content may be appropriately prepared and used.

[0035] The preparation of transesterified oil can be carried out by methods well known to those skilled in the art. For example, it can be prepared from suitable oil raw materials by random transesterification treatment using sodium methoxide as a catalyst. As for the oil raw materials provided for transesterification treatment, for example, a combination of oil A and oil B as shown below can be cited.

[0036] Oil and Fat A: An oil and fat having a content of fatty acids with 14 or fewer carbon atoms in its constituent fatty acids of 10% or more and 85% or less, and an iodine value of 2 or less.

[0037] Fat B: A fat having a carbon-18 fatty acid content of 40 mass% or more and 90 mass% or less among the constituent fatty acids, and an iodine value of 2 or less.

[0038] Here, the above oil A is not limited to, for example, palm kernel oil, coconut oil, etc., and an oil with an iodine value of 2 or less can be added by hydrogenation.

[0039] In addition, the above oil B is not limited to, for example, palm oil, bran oil, corn oil, soybean oil, etc., can be used to obtain an iodine value of 2 or less by adding hydrogen.

[0040] In addition, the iodine value of these oils can be measured according to "2.3.4.1-1996 Iodine Value (Wyss-Cyclohexane Method)" of the Standard Oil Analysis Test Method (Japan Society of Oils and Chemicals).

[0041] In addition, for example, a combination of maintenance C and maintenance D shown below may also be used.

[0042] Fat C: Fractional palm oil with a solid fat content of 40% or less at 35℃

[0043] Fat D: Liquid oil with a rising melting point of 5°C or lower

[0044] Here, the above fat C is not limited to, but examples include palm mede fraction, palm olein, palm double olein, palm stearin, palm double stearin, etc., and preferably palm stearin and palm mede fraction. The solid fat content of the above fat C at 35°C is preferably 40% or less. Although not limited to, the solid fat content of the above fat C at 35°C may be, for example, 35% or less, 30% or less, 20% or less, 10% or less, or 5% or less.

[0045] In addition, the above oil D is not limited to, but examples include rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, bran oil, corn oil, safflower oil, etc.

[0046] One type of ester exchange oil may be used alone, or two or more types may be used in combination.

[0047] Although not limited to, in one aspect, the ester exchange oil used in the present invention may be used in combination with an ester exchange oil of a raw material containing oil A and oil B (hereinafter referred to as "ester exchange oil 1") and an ester exchange oil of a raw material containing oil C and oil D (hereinafter referred to as "ester exchange oil 2"). In this case, it is preferable that the mass ratio of ester exchange oil 2 to ester exchange oil 1 be 0.5 or more and 7 or less. Although not limited to, the mass ratio may be, for example, 0.6 or more and 6 or less, 0.7 or more and 5 or less, 0.9 or more and 4 or less, 1.1 or more and 3.5 or less, and 1.5 or more and 2.8 or less.

[0048] In this way, by appropriately combining two or more different types of ester exchange oils to form a mixed oil, the mixed oil can be made to have a profile of the desired solid fat content, thereby making it possible to produce the ester exchange oil used in the present invention.

[0049] As described above, the ester exchange oil used in the present invention may have a solid fat content of 47% or more and 100% or less at 20°C. Although not limited, the solid fat content at 20°C may, for example, be 48% or more and 98% or less, 50% or more and 96% or less, 52% or more and 94% or less, and 53% or more and 92% or less. In addition, the solid fat content at 10°C is not limited, but for example, may be 70% or more and 100% or less, 71% or more and 98% or less, and 72% or more and 97% or less. In addition, the solid fat content at 30°C is not limited, but for example, may be 27% or more and 80% or less, 28% or more and 75% or less, 28% or more and 70% or less, and 29% or more and 65% or less. In addition, the solid fat content at 35°C is not limited, but for example, may be 17% or more and 55% or less, 18% or more and 50% or less, 19% or more and 45% or less, and 20% or more and 40% or less.

[0050] In addition, the solid fat content of the ester exchange oil can be measured according to the method of METHOD I described in AOCS Official Method Cd 16b-93.

[0051] (3) Other edible oils

[0052] In addition to the liquid oil and ester-exchanged oil mentioned above, other edible oils may be incorporated into the plasticizing oil composition, provided that such inaction does not impede the purpose and effects of the present invention.

[0053] Other edible oils include vegetable oils such as palm oil, palm kernel oil, shea butter, sal butter, cocoa butter, palm oil, palm olein, etc., animal oils such as lard, beef tallow, cinnamon, beef, lamb, ramie, fish oil, whale oil, etc., synthetic oils such as medium-chain fatty acid triglycerides, and processed oils in which one or more of the processing selected from the group consisting of ester exchange, hydrogenation, and fractionation are performed on these oils.

[0054] As other edible oils, milk-derived oils may be used. Milk-derived oils are not particularly limited and may include raw milk, cow's milk, special milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, milk with adjusted composition, low-fat milk, non-fat milk, or oils contained in processed milk. Among these, oils contained in butter, anhydrous oil (hereinafter also referred to as "butter oil"), processed oils such as fractionated oils, or combinations thereof are preferably used, and oils contained in butter are more preferably used. These may be used as a single type or in combination of two or more types. Although not limited, in any one embodiment, a butter flavor can be imparted by including milk-derived oil in the plasticity oil composition of the present invention.

[0055] However, in order not to impede the purpose and effect of the present invention, it is preferable that the above-mentioned liquid oil be contained in an amount of 10 mass% or more and 70 mass% or less among the oils constituting the plastic oil composition. In addition, it is preferable that the above-mentioned ester exchanged oil be contained in an amount of 30 mass% or more and 90 mass% or less among the oils constituting the plastic oil composition. The content of the liquid oil is not limited, but may be, for example, 20 mass% or more and 65 mass% or less, 25 mass% or more and 60 mass% or less, or 30 mass% or more and 55 mass% or less among the oils of the plastic oil composition. The content of the ester exchanged oil is not limited, but may be, for example, 35 mass% or more and 80 mass% or less, 40 mass% or more and 70 mass% or less, or 45 mass% or more and 65 mass% or less among the oils of the plastic oil composition.

[0056] Although not limited to, in one aspect, it is preferable that the plastic fat composition of the present invention substantially does not use animal fats such as beef tallow in order to avoid animal raw materials. In this case, for example, beef tallow or beef tallow fractionation oil known as a confectionery material is preferably 0 mass% or more and 5 mass% or less in terms of its content, converted to the total amount of beef tallow and beef tallow fractionation oil in the fat constituting the plastic fat composition, more preferably 0 mass% or more and 3 mass% or less, even more preferably 0 mass% or more and 1 mass% or less, particularly preferably 0 mass% or more and 0.5 mass% or less, and particularly more preferably 0 mass% or more and 0.1 mass% or less.

[0057] (4) Emulsifier

[0058] In the present invention, a specific type of emulsifier is used. Specifically, lecithin and monoglycerin fatty acid esters are used, and furthermore, one or more selected from the group consisting of sorbitan fatty acid esters, polyglycerin fatty acid esters, and sucrose fatty acid esters are used.

[0059] As for lecithin, any material permitted as an edible material may be appropriately selected and used, and there are no particular restrictions on its type. It may be either animal-derived or plant-derived. Examples of animal-derived lecithin include egg yolk lecithin. Examples of plant-derived lecithin include soybean lecithin, rapeseed lecithin, sunflower lecithin, cottonseed lecithin, corn lecithin, peanut lecithin, palm lecithin, sesame lecithin, rice lecithin, perilla lecithin, flaxseed lecithin, etc. Although not limited, in any one aspect, the lecithin used in the present invention is preferably of plant origin. More preferably, it is one or more selected from the group consisting of soybean lecithin, rapeseed lecithin, and sunflower lecithin, and even more preferably, it is soybean lecithin. Generally, depending on the manufacturing method or the purity of the phospholipids, there are types of lecithin such as crude lecithin (also called prepared lecithin or paste lecithin), deoiled lecithin (also called powdered lecithin), fractionated lecithin (also called purified lecithin), and enzyme-treated lecithin. In the present invention, any type of lecithin may be used, but in one aspect, it is preferable to use crude lecithin.

[0060] The lecithin used in the present invention may be composed of one type selected from various types of lecithin alone, or may be composed of two or more types in combination.

[0061] As for the lecithin content, it is preferable that it be 0.05 mass% or more and 0.9 mass% or less in the plasticity oil composition. The lecithin content is not limited, but for example, it may be 0.05 mass% or more and 0.7 mass% or less, 0.05 mass% or more and 0.5 mass% or less, and 0.1 mass% or more and 0.3 mass% or less.

[0062] As for the monoglycerin fatty acid ester, any material permitted as an edible material may be appropriately selected and used, and there are no particular restrictions on the type thereof. As for the constituent fatty acids of the monoglycerin fatty acid ester, they may be either saturated fatty acids or unsaturated fatty acids. Examples of saturated fatty acids include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc. Examples of unsaturated fatty acids include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, erucic acid, etc. Although not limited, in any one embodiment, the monoglycerin fatty acid ester used in the present invention is preferably a monoglycerin fatty acid ester having a constituent fatty acid selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid, palmitoleic acid, oleic acid, linoleic acid, and linolenic acid. More preferably, it is a monoglycerin fatty acid ester having a constituent fatty acid selected from the group consisting of palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid, and even more preferably, it is a monoglycerin fatty acid ester having a constituent fatty acid selected from the group consisting of oleic acid, linoleic acid, and linolenic acid.

[0063] It is generally known that the lipophilic to hydrophilic balance of fatty acid esters is indicated by the Hydrolipophile Balance (HLB), a value representing the degree of affinity of nonionic surfactants for water and oil. In this regard, the HLB of the monoglycerin fatty acid ester used in the present invention is preferably 1.0 or higher and 8.0 or lower. The HLB of the monoglycerin fatty acid ester is not limited, but may be, for example, 2.0 or higher and 6.0 or lower, 3.0 or higher and 5.5 or lower, or 3.5 or higher and 5.0 or lower. Examples of commercially available monoglycerin fatty acid esters include "Emulgy HRO" (product name, HLB 4.3) manufactured by Riken Vitamin Co., Ltd.

[0064] Here, the atlas method can be used to calculate the HLB value. The atlas method refers to the method of calculating the HLB value from the following equation.

[0065] HLB = 20 × (1 - S / A)

[0066] S: Saponification

[0067] A: Neutralization of fatty acids in esters

[0068] In addition, the saponification value of this formula can be measured, for example, by "Standard Oil Analysis Test Method 2.3.2," and the neutralization value can be measured, for example, by "Standard Oil Analysis Test Method 3.3.1."

[0069] The monoglycerin fatty acid ester used in the present invention may be composed of one type selected from various monoglycerin fatty acid esters alone, or may be composed of two or more types in combination.

[0070] The content of monoglycerin fatty acid ester is preferably 0.05 mass% or more and 0.9 mass% or less in the plastic oil composition. The content of monoglycerin fatty acid ester is not limited, but for example, it may be 0.1 mass% or more and 0.8 mass% or less, 0.15 mass% or more and 0.7 mass% or less, 0.2 mass% or more and 0.5 mass% or less, and 0.2 mass% or more and 0.4 mass% or less.

[0071] As for the sorbitan fatty acid ester, any material permitted as an edible material may be appropriately selected and used, and there are no particular restrictions on the type thereof. As for the constituent fatty acids of the sorbitan fatty acid ester, they may be either saturated fatty acids or unsaturated fatty acids. Examples of saturated fatty acids include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc. Examples of unsaturated fatty acids include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, erucic acid, etc. Although not limited, in any one embodiment, the sorbitan fatty acid ester used in the present invention is preferably a sorbitan fatty acid ester having one or more constituent fatty acids selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid, and oleic acid. More preferably, it is a sorbitan fatty acid ester having one or more constituent fatty acids selected from the group consisting of stearic acid, palmitic acid, and oleic acid, and even more preferably, it is a sorbitan fatty acid ester having one or two constituent fatty acids selected from the group consisting of stearic acid and palmitic acid.

[0072] The HLB of the sorbitan fatty acid ester used in the present invention is preferably 1.0 or higher and 7.0 or lower. The HLB of the sorbitan fatty acid ester is not limited, but, for example, may be 2.0 or higher and 6.0 or lower, 2.5 or higher and 5.5 or lower, and 3.0 or higher and 4.5 or lower. Examples of commercially available sorbitan fatty acid esters include “S-320YN” (product name, HLB 4.2) and “S-65V” (product name, HLB 3.0) manufactured by LIKEN Vitamin Co., Ltd.

[0073] The sorbitan fatty acid ester used in the present invention may be composed of one type selected from various sorbitan fatty acid esters alone, or may be composed of two or more types in combination.

[0074] The content of sorbitan fatty acid ester is preferably 0.03 mass% or more and 0.9 mass% or less in the plastic oil composition. The content of sorbitan fatty acid ester is not limited, but for example, it may be 0.05 mass% or more and 0.8 mass% or less, 0.07 mass% or more and 0.7 mass% or less, 0.07 mass% or more and 0.6 mass% or less, and 0.09 mass% or more and 0.4 mass% or less.

[0075] As for the polyglycerin fatty acid ester, any material permitted as an edible material may be appropriately selected and used, and there are no particular restrictions on the type thereof. The degree of polymerization of the glycerin portion of the polyglycerin fatty acid ester is not limited, but examples include a diglycerin fatty acid ester with an average degree of polymerization of 2, a triglycerin fatty acid ester with an average degree of polymerization of 3, a tetraglycerin fatty acid ester with an average degree of polymerization of 4, a pentaglycerin fatty acid ester with an average degree of polymerization of 5, a hexaglycerin fatty acid ester with an average degree of polymerization of 6, and a decaglycerin fatty acid ester with an average degree of polymerization of 10. As for the constituent fatty acids of the polyglycerin fatty acid ester, either saturated fatty acids or unsaturated fatty acids may be included. Examples of saturated fatty acids include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc. Examples of unsaturated fatty acids include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, erucic acid, etc. Although not limited thereto, in any one embodiment, the polyglycerin fatty acid ester used in the present invention is preferably a polyglycerin fatty acid ester having one or more constituent fatty acids selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid. More preferably, it is a polyglycerin fatty acid ester having one or more constituent fatty acids selected from the group consisting of palmitic acid, stearic acid, arachidic acid, and behenic acid, and even more preferably, it is a polyglycerin fatty acid ester having behenic acid as a constituent fatty acid.

[0076] The HLB of the polyglycerin fatty acid ester used in the present invention is preferably 1.0 or higher and 8.0 or lower. The HLB of the polyglycerin fatty acid ester is not limited, but for example, it may be 2.0 or higher and 7.0 or lower, 3.0 or higher and 6.0 or lower, and 4.0 or higher and 5.0 or lower. Examples of commercially available polyglycerin fatty acid esters include "HB-750" (HLB 4.2) manufactured by Sakamoto Pharmaceutical Co., Ltd.

[0077] The polyglycerin fatty acid ester used in the present invention may be composed of one type selected from various polyglycerin fatty acid esters alone, or may be composed of two or more types in combination.

[0078] The content of polyglycerin fatty acid ester is preferably 0.05 mass% or more and 0.9 mass% or less in the plasticized oil composition. The content of polyglycerin fatty acid ester is not limited, but for example, it may be 0.1 mass% or more and 0.8 mass% or less, 0.2 mass% or more and 0.75 mass% or less, and 0.3 mass% or more and 0.7 mass% or less.

[0079] As for the sucrose fatty acid ester, any material permitted as an edible material may be appropriately selected and used, and there are no particular restrictions on the type thereof. As for the constituent fatty acids of the sucrose fatty acid ester, they may be either saturated fatty acids or unsaturated fatty acids. Examples of saturated fatty acids include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc. Examples of unsaturated fatty acids include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, erucic acid, etc. Although not limited, in any one embodiment, the sucrose fatty acid ester used in the present invention is preferably a sucrose fatty acid ester having one or more constituent fatty acids selected from the group consisting of palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, and erucic acid. More preferably, it is a sucrose fatty acid ester having one or more constituent fatty acids selected from the group consisting of linoleic acid, linolenic acid, and erucic acid, and even more preferably, it is a sucrose fatty acid ester having erucic acid as a constituent fatty acid.

[0080] Preferably, the HLB of the sucrose fatty acid ester used in the present invention is 0.1 or higher and 8.0 or lower. The HLB of the sucrose fatty acid ester is not limited, but for example, it may be 0.5 or higher and 6.0 or lower, 0.8 or higher and 4.0 or lower, and 1.0 or higher and 2.0 or lower. In addition, commercially available sucrose fatty acid esters include, for example, “Ryoto Sugar Ester ER-290” (product name, HLB 2.0) or “Ryoto Sugar Ester POS-135” (product name, HLB 1.0) manufactured by Mitsubishi Chemical Corporation.

[0081] The sucrose fatty acid ester used in the present invention may be composed of one type selected from various sucrose fatty acid esters alone, or may be composed of two or more types in combination.

[0082] The content of sucrose fatty acid ester is preferably 0.03 mass% or more and 0.9 mass% or less in the plasticized oil composition. The content of sucrose fatty acid ester is not limited, but for example, it may be 0.05 mass% or more and 0.7 mass% or less, 0.07 mass% or more and 0.5 mass% or less, and 0.1 mass% or more and 0.3 mass% or less.

[0083] (5) Optional components

[0084] The plasticity-enhancing composition of the present invention may contain other components as long as they do not impede the purpose and effects of the present invention. For example, it may contain emulsifiers such as organic acid monoglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, and polysorbates; coloring agents such as carotene; antioxidants such as tocopherol and ascorbic acid esters; and oil-soluble components such as fragrances. In addition, it may contain non-oil-soluble components such as salt, sugars, various extracts, dairy products, skim milk powder, buttermilk, and buttermilk powder.

[0085] (6) Preparation of a plasticity-retaining composition

[0086] The plasticity retention composition of the present invention can be prepared by a method well known to those skilled in the art.

[0087] Specifically, for example, when the plasticizing oil composition is an oily composition, the above-mentioned liquid oil and ester-exchanged oil and an oil phase containing any oil-soluble component (including other edible oils or emulsifiers blended as needed) can be prepared by mixing while heating as needed and then mixing and kneading using a rapid cooling mixing and kneading device.

[0088] In addition, when the plasticizing oil composition is an emulsion such as an oil-in-water oil composition, the oil phase containing the above-mentioned liquid oil and ester-exchanged oil and any oil-soluble component (including other edible oils or emulsifiers blended as needed) and the aqueous phase containing water and any non-oil-soluble component are each prepared, and then the oil phase and the aqueous phase are mixed while heating as needed to obtain an emulsion, which is then mixed and kneaded using a rapid cooling mixing and kneading device.

[0089] Examples of rapid cooling mixing dough devices include the Perfecter, Combinator, Botator, Nexus, etc.

[0090] (7) Form of plasticity retention composition

[0091] The plasticity retention composition of the present invention may be in the form of an oily composition that does not substantially contain moisture, or in the form of an emulsion that contains moisture, but it is preferred to be in the form of an emulsion.

[0092] When the plastic oil composition is in the form of an oily composition (e.g., shortening), the total content of the components constituting the oil phase is preferably 85 mass% or more and 100 mass% or less with respect to the total amount of the plastic oil composition. The total content of the components constituting the oil phase is not limited, but may be, for example, 90 mass% or more and 99.5 mass% or less, and 95 mass% or more and 99 mass% or less with respect to the total amount of the plastic oil composition. In addition, the moisture content in the plastic oil composition is preferably 1 mass% or less.

[0093] When the plasticity-enhancing composition is in the form of an emulsion, it is preferable to have an oil-in-water-enhancing composition (margarine) in which the aqueous phase is dispersed in the continuous oil phase.

[0094] When the plastic oil composition is in the form of an oil-in-water oil composition, it is preferable that the total content of the components constituting the oil phase is 50 mass% or more and 95 mass% or less with respect to the total amount of the plastic oil composition. The total content of the components constituting the oil phase is not limited, but with respect to the total amount of the plastic oil composition, for example, it may be 60 mass% or more and 93 mass% or less, 70 mass% or more and 90 mass% or less, and 80 mass% or more and 90 mass% or less.

[0095] In addition, when the plasticity oil composition of the present invention is an oil-in-water oil composition, it is preferable that the moisture in the plasticity oil composition is 3 mass% or more and 30 mass% or less. The moisture in the plasticity oil composition is not limited, but, for example, may be 5 mass% or more and 20 mass% or less, and may be 7 mass% or more and 18 mass% or less.

[0096] (8) Solid fat content

[0097] In the plastic oil composition of the present invention, it is preferable that the solid fat content of the component constituting the oil phase at 20°C is 10% or more and 45% or less. The solid fat content at 20°C is not limited, but for example, it may be 10% or more and 40% or less, 15% or more and 35% or less, or 20% or more and 30% or less. In addition, it is preferable that the solid fat content of the component constituting the oil phase of the plastic oil composition at 10°C is 30% or more and 65% or less. The solid fat content at 10°C is not limited, but for example, it may be 30% or more and 60% or less, 35% or more and 55% or less, or 40% or more and 50% or less. In addition, it is preferable that the solid fat content of the component constituting the oil phase of the plastic oil composition at 30°C is 5% or more and 35% or less. The solid fat content at 30°C is not limited, but for example, it may be 6% or more and 30% or less, 8% or more and 25% or less, or 10% or more and 20% or less. In addition, the solid fat content at 35°C of the component constituting the oil phase of the plastic fat composition is preferably 1% or more and 30% or less. The solid fat content at 35°C is not limited, but for example, it may be 3% or more and 25% or less, 4% or more and 20% or less, or 5% or more and 15% or less.

[0098] The solid fat content of the components constituting the oil phase of the plastic oil composition can be measured by methods known to those skilled in the art. For example, the oil of the plastic oil composition can be melted by placing it in a constant temperature bath at a predetermined temperature (e.g., 70°C) and passing it through filter paper to collect the oil, and then measured according to the method of METHOD I described in the aforementioned AOCS Official Method Cd 16b-93. Alternatively, the solid fat content of the components constituting the oil phase of the plastic oil composition can also be determined by preparing a mixed oil with the same formulation as the oils constituting the plastic oil composition (a mixed oil of the liquid oil and ester-exchanged oil constituting the present invention and other edible oils blended as needed), and then measuring the mixed oil according to the above method.

[0099] 2. Cookie dough and cookies

[0100] The plasticity-enhancing fat composition of the present invention is suitably used as a material for obtaining cookie dough and cookies. Specifically, cookie dough and cookies incorporating the plasticity-enhancing fat composition of the present invention can be manufactured, for example, as follows.

[0101] Typically, cookie dough contains at least grain flour, fat, and sugar. In the cookie dough of the present invention, the plasticizing fat composition is included in addition to the fat, or in place of all or part of the fat.

[0102] Examples of grain flours include wheat flour, rice flour, soybean flour, rye flour, barley flour, and corn flour.

[0103] As for the flour, there are no particular restrictions as long as it is used for cookies; for example, strong flour, all-purpose flour, cake flour, and combinations thereof can be used, but it is preferable to include cake flour.

[0104] As for the rice flour, there are no particular restrictions as long as it is used in cookies, and for example, non-glutinous rice flour can be used.

[0105] As for the soybean flour, there are no particular restrictions as long as it is used in cookies; for example, whole soybean flour, defatted soybean flour, and combinations thereof can be used.

[0106] As for rye flour, barley flour, and corn flour, there are no particular restrictions as long as they are used in cookies.

[0107] These grain flours may be used as a single type or in combination of two or more types.

[0108] In the cookie dough, it is preferable to mix 30 parts by mass or more and 90 parts by mass of the plasticizing fat composition with respect to 100 parts by mass of grain flour. The amount of the plasticizing fat composition mixed is not limited, but may be, for example, 40 parts by mass or more and 80 parts by mass or less, or 50 parts by mass or more and 70 parts by mass or less, with respect to 100 parts by mass of grain flour. In addition, it is preferable to mix 10 parts by mass or more and 70 parts by mass or less of sugar with respect to 100 parts by mass of grain flour. The amount of sugar mixed is not limited, but may be, for example, 20 parts by mass or more and 60 parts by mass or less, or 30 parts by mass or more and 50 parts by mass or less, with respect to 100 parts by mass of grain flour.

[0109] In addition to the plasticizing fat composition, grain flour, and sugar mentioned above, one or more of the following may be additionally added to the cookie dough: eggs, water, emulsifier, cheese, fresh cream, synthetic cream, yogurt, whole milk powder, skim milk powder, whey, casein, milk, concentrated milk, synthetic oil, salt, yeast, starch, leavening agent, sweetener, flavor powder, quality improver, gluten, cocoa mass, cocoa powder, chocolate, coffee, black tea, matcha, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, seafood, legumes, soybean flour, tofu, soy milk, soy protein, seasonings, spices, coloring agents, and flavors. The amounts of these ingredients may be appropriately determined according to the use and purpose.

[0110] As a specific process for preparing cookie dough, the above-mentioned plastic fat composition can be blended into the cookie dough raw materials to obtain cookie dough, and is not particularly limited. For example, known methods such as the sugar butter method, the flower butter method, and the all-in-one mix method may be used. The sugar butter method is a method in which sugar and the plastic fat composition are mixed first, and then other ingredients such as eggs and grain flour are mixed. The flower butter method is a method in which grain flour and the plastic fat composition are mixed first, and then other ingredients such as eggs and sugar are mixed. The all-in-one mix method is a method in which ingredients other than the plastic fat composition are mixed, and finally, the melted plastic fat composition is mixed. Depending on the type of cookie or the required characteristics, these known methods may be appropriately adopted.

[0111] Although not limited to any specific aspect, in any one aspect, the cookie dough obtained by incorporating the plasticity-enhancing composition of the present invention preferably has a hardness of 15 N or more and 40 N or less when measured with a texture analyzer (jig: circumferential shape of φ40 mm, stroke: 1.0 mm / sec). The hardness of the cookie dough may be, for example, 18 N or more and 40 N or less, and 20 N or more and 35 N or less.

[0112] Cookies can be manufactured by heating the above-mentioned cookie dough. The heating method or heating conditions of the cookie dough are not particularly limited, and baking with an oven or the like is sufficient. The heating temperature can be appropriately determined according to the type of cookie or the required characteristics. The heating temperature is not limited, but for example, it may be 150°C or higher and 250°C or lower, 170°C or higher and 240°C or lower is more preferable, and 180°C or higher and 220°C or lower is even more preferable.

[0113] 3. Method to improve the mechanical properties of cookie dough

[0114] In one aspect, the present invention provides a method for improving the mechanical properties of cookie dough. Specifically, by incorporating the plasticity-retaining composition of the present invention into a cookie dough raw material to obtain cookie dough, good strength is imparted to the dough, and cookie dough with improved mechanical properties is obtained.

[0115] Here, "mechanical suitability" refers to the property of being able to withstand the machinery used. Furthermore, "force" refers to the plasticity of the cookie dough, that is, the property of deforming in response to external force and maintaining that shape.

[0116] Furthermore, the plasticity-enhancing fat composition of the present invention is as described in "1. Plasticity-enhancing fat composition" above. In addition, the method of obtaining cookie dough by blending such plasticity-enhancing fat composition with cookie dough raw materials is as described in "2. Cookie dough and cookie" above.

[0117] In the present invention, there are no particular limitations on the cookie dough capable of improving mechanical properties, and it may be a cookie dough such as rolled dough cookies, squeezed cookies, or icebox cookies. Among these, in the case of rolled dough cookies or squeezed cookies, since the cookie dough is extruded and formed into a thin plate, it is necessary to ensure that it does not tear or break during the manufacturing line before cutting. In addition, for example, when using machinery on the manufacturing line, sufficient strength is required to withstand the specifications of the machinery being used.

[0118] According to the plasticity retention composition of the present invention, since good strength can be imparted to the cookie dough, it is particularly useful for improving the mechanical properties of the dough of such extruded sheet cookies.

[0119] The mechanical properties of the cookie dough can be evaluated, for example, by the method described in the embodiments below. Specifically, for example, the cookie dough can be rolled into a plate of a predetermined thickness (3.5 mm), and the properties can be evaluated by the time it takes for the dough to break when the end of the dough is lifted to a certain height (10 cm) in 1 second.

[0120] Meanwhile, when generally manufacturing molded cookies, after molding the cookie dough on the manufacturing line, the dough maintains its molded state, and the remaining cookie dough remains on the return conveyor and is returned to the hopper to be reused as cookie dough. The molded dough is then recovered onto the winding conveyor. In this case, the cookie dough must remain on the return conveyor and return to the hopper, rather than following the dough that is molded and recovered onto the winding conveyor. Amidst the requirement for such moldability, if the force of the cookie dough is excessively strong, the cookie dough cannot follow the movement of the return conveyor, causing the cookie dough to peel off the return conveyor. Conversely, if the force of the cookie dough is excessively weak, it becomes difficult to peel off the winding conveyor and the return conveyor.

[0121] According to the plasticity retention composition of the present invention, since it is possible to impart a suitable hardness and further a suitable stickiness to the cookie dough, it is particularly useful in the mechanical manufacture of such molded cookies.

[0122] Examples

[0123] The present invention is explained in more detail below with reference to test examples. However, the present invention is not limited in the slightest to these test examples.

[0124] [1. Materials]

[0125] (maintain)

[0126] · Rapeseed Oil: Manufactured by J-Oil Mills, Incorporated

[0127] · Soybean oil: Manufactured by J-Oil Mills, Incorporated

[0128] · Tallow: Product name "Edible Tallow," manufactured by Ueda Oil Co., Ltd.

[0129] · Palm Olein: Manufactured by J-Oil Mills, Incorporated

[0130] · Ester exchange oil 1: A preparation described below

[0131] · Ester exchange oil 2: The preparation described below

[0132] · Ester exchange oil 3: Product name "Perkid Y", manufactured by Fuji Oil Co., Ltd.

[0133] · Hydrogenated oil: Trade name "Hyalucin Hydrogenated Rapeseed Oil RPh70", manufactured by J-Oil Mills, Incorporated · Hydrogenated oil: Trade name "Partially Hydrogenated Soybean Oil BO32", manufactured by J-Oil Mills, Incorporated

[0134] · Palm oil: Manufactured by J-Oil Mills, Incorporated

[0135] (Emulsifier)

[0136] · Lecithin: Trade name "Lecithin FA" (Soy Crude Lecithin), manufactured by J. Oil Mills, Inc.

[0137] · Monoglycerin fatty acid ester: Product name "Emulgy HRO" (HLB 4.3), manufactured by Riken Vitamin Co., Ltd.

[0138] · Sorbitan fatty acid ester: Trade name "S-320YN" (HLB 4.2), manufactured by Riken Vitamin Co., Ltd.

[0139] · Sorbitan fatty acid ester: Trade name "S-65V" (HLB 3.0), manufactured by Riken Vitamin Co., Ltd.

[0140] · Polyglycerin fatty acid ester: Trade name "HB-750" (HLB 4.2), manufactured by Sakamoto Pharmaceutical Co., Ltd.

[0141] · Sucrose fatty acid ester: Trade name "ER-290" (HLB 2.0), manufactured by Mitsubishi Chemical Corporation

[0142] [2. Preparation of Plasticity Retaining Composition]

[0143] Each oil was melted and mixed (about 60°C), and an emulsifier was added and mixed to obtain an oil phase.

[0144] Next, water was added and mixed while maintaining a temperature of about 60°C to obtain an emulsion.

[0145] The obtained emulsion was passed through a perfector and rapidly cooled and mixed to a temperature of 15℃ during filling to obtain a plasticity retention composition.

[0146] [3. Solid Fat Content (SFC)]

[0147] The solid fat content (SFC) was measured according to the conventional method, specifically the method of METHOD I described in AOCS Official Method Cd 16b-93, at 10°C, 20°C, 30°C, and 35°C. Additionally, the solid fat content (SFC) of the oil phase of the plasticized fat composition was measured for the molten mixture of each fat before the addition of the emulsifier.

[0148] [4. Method of Measuring Iodine Value]

[0149] The iodine value of palm kernel highly hydrogenated oil and palm highly hydrogenated oil was measured by "2.3.4.1-1996 Iodine Value (Wyss-Cyclohexane Method)" of the Standard Oil Analysis Test Method (Japan Society of Oil Chemists).

[0150] [5. Hardness of plasticity retention composition]

[0151] The hardness of the plasticity retention composition was measured as follows.

[0152] A sample of approximately 400 g was formed into a sheet with a thickness of 5 cm or more and left to stand for 72 hours or more. Using an EZ-SX manufactured by Shimadzu Corporation, a cylindrical jig of φ4 mm was adopted, and the hardness of the sheet sample was measured at a stroke of 1.0 mm / sec and 20 mm, and the average value of 5 points was calculated. The coefficient of variation was 0.1 or less.

[0153] [6. Preparation of Cookie Dough and Cookies]

[0154] Cookie dough and cookies were prepared using the following procedure.

[0155] First, 200 g of white sugar was added to 300 g of each plastic fat composition, and mixed at low speed for 1 minute using a Hobart mixer (manufactured by HOBART CANADA), then scraped off the dough, and then mixed at low speed for an additional 1 minute.

[0156] Next, 50 g of whole eggs were added at once and mixed at low speed until emulsified.

[0157] Next, 500 g of cake flour was added, and the mixture was stirred 40 times, and then mixed at low speed for 10 seconds.

[0158] The obtained dough was combined into one, placed in a bag, flattened into a square, and left to stand overnight at 12℃.

[0159] After that, the obtained dough was kneaded 30 times and shaped into a rectangle measuring 17 cm × 19 cm.

[0160] It was rolled three times in sequence with a reverse sitter to thicknesses of 30 mm, 20 mm, and 10 mm.

[0161] The raw material after 10 mm rolling was cut into 18 cm × 30 cm pieces and rolled three times in sequence with a reverse sitter to thicknesses of 7 mm, 5 mm, and 3.5 mm.

[0162] A dough with a thickness of 3.5 mm was cut into 30 cm × 40 cm pieces, shaped into circles with a diameter of 6.2 cm at 15 mm intervals, and holes were pierced with a bamboo skewer. The dough was baked in an oven at 180°C (top heat) / 180°C (bottom heat) for 10.5 minutes to obtain cookies.

[0163] [7. Hardness of Cookie Dough]

[0164] The hardness of the cookie dough was measured as follows.

[0165] The dough was filled into a cylindrical container with a diameter of 35 mm and a height of 10 mm. Using an EZ-SX manufactured by Shimadzu Corporation, a cylindrical jig of φ40 mm was adopted, and the hardness of the cookie dough was measured at a stroke of 1.0 mm / sec and 20 mm, and the average value of 5 points was calculated. The coefficient of variation was 0.1 or less.

[0166] [8. Evaluation Method]

[0167] (1) The power of cookie dough

[0168] After molding, the end of the remaining cookie dough was lifted by hand from a height of 10 cm from the bottom in 1 second, and the time until the cookie dough broke was measured and evaluated according to the following evaluation criteria.

[0169] It is even better because the dough did not break for more than 5:15 seconds.

[0170] 4: It is good as the dough does not break within 10 seconds or more but less than 15 seconds.

[0171] 3: It is good as the dough does not break within 5 seconds or more but less than 10 seconds.

[0172] 2: The raw dough breaks within 3 seconds or more but less than 5 seconds.

[0173] 1: The raw dough breaks within less than 3 seconds.

[0174] Also, a cookie dough strength of 3 or higher is considered a pass.

[0175] (2) The stickiness of the cookie dough

[0176] Each obtained cookie dough was pressed with an index finger, and the tactile sensation when removed was evaluated according to the following evaluation criteria.

[0177] 4: It feels sticky to the fingers and has very good stickiness.

[0178] 3: It feels lightly sticky to the fingers and has good stickiness.

[0179] 2: It feels slightly sticky to the fingers, but it lacks some stickiness.

[0180] 1: It barely sticks to the fingers, so it lacks stickiness.

[0181] In addition, the stickiness of the cookie dough is 3 or higher to pass.

[0182] (3) The morphology of cookie dough

[0183] When 20 sheets were molded, the number of sheets with the dough stuck to the mold was measured and evaluated according to the following evaluation criteria.

[0184] 4:20

[0185] 3: 15 or more chapters, but less than 20 chapters

[0186] 2: 10 pages or more, but less than 15 pages

[0187] 1: Less than 10 pages

[0188] In addition, the morphology of the cookie dough is 3 or higher to pass.

[0189] (4) The texture of the cookie

[0190] Three expert panelists tasted the obtained cookies and evaluated their crispness and hardness according to the evaluation criteria below, and the average value was used as the evaluation value.

[0191] a) Crispy

[0192] 4: It is very crispy and good.

[0193] 3: It is crispy and good.

[0194] 2: It is somewhat lacking in crispness.

[0195] 1: It is not crispy.

[0196] In addition, a crispness of 3 or higher is considered acceptable.

[0197] b) Hardness

[0198] 4: Hardness is appropriate and very good

[0199] 3: Hardness is appropriate and good

[0200] 2: Somewhat stiff

[0201] 1: It is hard and has a bad texture.

[0202] In addition, a cookie hardness of 3 or higher is considered acceptable.

[0203] [Test Example 1]

[0204] The properties of the ester exchange oils used in this test were compared.

[0205] Typical preparation examples for each ester exchange oil are as follows.

[0206] (Ester exchange oil 1)

[0207] 0.3 parts by mass of sodium methoxide was added as a catalyst to 100 parts by mass of an oil mixture prepared by combining 70 parts by mass of palm kernel highly hydrogenated oil (iodone value 0.5) and 30 parts by mass of palm highly hydrogenated oil (iodone value 0.5), and a random transesterification reaction was carried out for 60 minutes while stirring under conditions of 80°C and a vacuum of 2.7 kPa. After the random transesterification reaction, the catalyst was removed by washing with water, decolorization was performed using activated clay, and additional deodorization was performed by steam distillation.

[0208] (Ester exchange oil 2)

[0209] 0.3 parts by mass of sodium methoxide was added as a catalyst to 100 parts by mass of a mixture of 39 parts by mass of palm stearin (solid fat content 30% at 35°C), 49 parts by mass of palm mede fraction (solid fat content 0% at 35°C), and 12 parts by mass of soybean oil, and a random transesterification reaction was carried out for 60 minutes while stirring under conditions of 80°C and a vacuum of 2.7 kPa. After the random transesterification reaction, the catalyst was removed by washing with water, decolorization was performed using activated clay, and additional deodorization was performed by steam distillation.

[0210] (Ester exchange oil 3)

[0211] · Product name "Perkid Y" Manufactured by Fuji Oil Co., Ltd. ("Ester exchange oil B" described in WO2021 / 200087)

[0212] (Ester exchange oil 4)

[0213] · "Ester exchange oil A" listed in WO2021 / 200087

[0214] 0.3 parts by mass of sodium methoxide was added as a catalyst to 100 parts by mass of an oil mixture comprising 75 parts by mass of palm stearin, 10 parts by mass of palm oil, and 15 parts by mass of soybean oil, and a random ester exchange reaction was carried out for 60 minutes while stirring under conditions of 80°C and a vacuum of 2.7 kPa. After the random ester exchange reaction, the catalyst was removed by washing with water, decolorization was performed using activated clay, and additional deodorization was performed by steam distillation.

[0215] The solid fat content (SFC) of each ester exchange oil at 10°C, 20°C, 30°C, and 35°C was measured.

[0216] The results are shown in Table 1.

[0217]

[0218] As a result, as shown in Table 1, ester exchange oil 1 and ester exchange oil 2 tended to have higher values ​​of solid fat content (%) at the same temperature compared to ester exchange oil “Perkyd Y” and “ester exchange oil A” described in WO2021 / 200087. This is thought to be one of the causes of the use of oil raw materials provided for the ester exchange treatment, in which the former tended to have a higher solid fat content than the latter.

[0219] [Test Example 2]

[0220] The properties of the oils used in this test were compared. Specifically, mixed oils were prepared using various oil formulations shown in Table 2 below, and the solid fat content (SFC) was measured at 10°C, 20°C, 30°C, and 35°C.

[0221] The results are shown in Table 2.

[0222]

[0223] As a result, as shown in Table 2, by appropriately using ester exchange, hydrogenated oil, and palm oil instead of beef tallow, a mixed oil (excluding mixed oil 3) was obtained having characteristics of solid fat content (SFC) at 10°C, 20°C, 30°C, and 35°C similar to mixed oil 1 and mixed oil 2 blended with beef tallow.

[0224] [Test Example 3]

[0225] As shown in Table 3 below, a plastic oil composition was prepared by combining various oils and emulsifiers.

[0226]

[0227] In addition, cookie dough and cookies were prepared using the formulations shown in Table 4 below.

[0228]

[0229] Table 5 shows the results evaluated by [5. Hardness of plasticity fat composition], [7. Hardness of cookie dough], and [8. Evaluation method], together with the formulation of the plasticity fat composition shown in Table 3.

[0230]

[0231] As a result, as shown in Table 5, the improvement effect on cookie dough and cookies observed in the plastic fat composition containing beef tallow (Reference Examples 1 and 2) was hardly obtained in the plastic fat composition not containing beef tallow (Comparative Example 1). In addition, in the plastic fat composition not containing beef tallow and containing sorbitan fatty acid ester as an emulsifier, the evaluation regarding the stickiness and saturation of the cookie dough was poor (Comparative Example 2). In contrast, in the plastic fat composition not containing beef tallow but using a specific ester-exchanged oil and containing sorbitan fatty acid ester as an emulsifier, the improvement effect on cookie dough and cookies observed in the plastic fat composition containing beef tallow could be roughly reproduced (Examples 1 to 4).

[0232] [Test Example 4]

[0233] As shown in Table 6 below, a plastic oil composition was prepared by combining various oils and emulsifiers.

[0234]

[0235] In addition, cookie dough and cookies were prepared using the formulations shown in Table 4 below.

[0236]

[0237] Table 8 shows the results evaluated by [5. Hardness of plasticity fat composition], [7. Hardness of cookie dough], and [8. Evaluation method], together with the formulation of the plasticity fat composition shown in Table 6.

[0238]

[0239] As a result, as shown in Table 8, the following became clear.

[0240] (1) As shown in the results of Comparative Example 3, in the plastic fat composition of Preparation Example 5 (no fat content) (Example 1) which received a good evaluation in Test Example 3, when sorbitan fatty acid ester was not added as an emulsifier, the improvement effect on cookie dough and cookies shown in the plastic fat composition with fat content could not be reproduced.

[0241] (2) As shown in the results of Examples 5 and 6, in the plastic fat composition of Preparation Example 5 (no fat content) (Example 1) which received a good evaluation in Test Example 3, even if the amount of sorbitan fatty acid ester as an emulsifier is reduced to half or 2 or 5 times, the improvement effect on cookie dough and cookies shown in the plastic fat composition containing fat can be reproduced.

[0242] (3) As shown in the results of Examples 7 and 8, in the plasticity fat composition of Preparation Example 5 (no fat content) (Example 1) which received a good evaluation in Test Example 3, even if polyglycerin fatty acid ester is used as an emulsifier instead of sorbitan fatty acid ester, or if other products are used as sorbitan fat esters, the improvement effect on cookie dough and cookies shown in the plasticity fat composition containing fat can be reproduced.

[0243] (4) As shown in the results of Example 9, in the plasticity fat composition of Preparation Example 5 (no fat content) (Example 1) which received a good evaluation in Test Example 3, even if sucrose fatty acid ester is added in addition to sorbitan fatty acid ester as an emulsifier, the improvement effect on cookie dough and cookies shown in the plasticity fat composition with fat content can be reproduced.

[0244] [Test Example 5]

[0245] In Test Example 3, the plasticity fat composition of Preparation Example 5 (no fat content) (Example 1), which obtained a good evaluation, was used, and the amount of cookie dough was increased or decreased and provided for evaluation.

[0246] Specifically, cookie dough and cookies were prepared using the formulation shown in Table 9 below.

[0247]

[0248] Table 10 shows the results evaluated by [5. Hardness of plasticity fat composition], [7. Hardness of cookie dough], and [8. Evaluation method] above.

[0249]

[0250] As a result, as shown in Table 10, when using the plastic fat composition of Preparation Example 5 (without fat) (Example 1) which obtained a good evaluation in Test Example 3, even if the amount of flour added to the cookie dough was increased from 300 g / 500 g cake flour to 350 g / 500 g cake flour or decreased to 200 g / 500 g cake flour, the improvement effect on the cookie dough and cookies shown in the plastic fat composition with fat added could be roughly reproduced.

[0251] [Test Example 6]

[0252] Langue de chat cookies were prepared and provided for evaluation using the plastic fat composition of Preparation Example 5 (without fat) (Example 1), which obtained a good evaluation in Test Example 3, and the plastic fat composition of Preparation Example 1 (with fat) (Reference Example 1).

[0253] <Making Langue de Chat Cookies>

[0254] Using a 5-quart Hobart mixer (Mixer N50 manufactured by Hobart Japan Co., Ltd.), 380 g of white sugar and 1.6 g of salt were added to 400 g of each fat composition for baked goods, stirred at low speed for 30 seconds and at medium speed for 3 minutes, scraped down, and stirred at medium speed for an additional 2 minutes. To the resulting creamed mixture, 320 g of egg white was added in four portions, followed by 88 g of vegetable cream, which was added in five portions while stirring at medium speed for 1 minute. After scraping down, the mixture was stirred at low speed for an additional 30 seconds. Subsequently, sifted dry ingredients (400 g cake flour, 80 g almond powder) were added and stirred at low speed for 30 seconds to obtain the dough for each Langue de Chat cookie.

[0255] In addition, each obtained dough was placed into a mold and baked in an oven (Camel manufactured by Tokyo Kotobuki Industry Co., Ltd.) at a baking temperature of 160°C (upper oven) / 160°C (lower oven) for about 14 minutes to produce Langue de Chat cookies.

[0256] <Evaluation of Langue de Chat Cookies>

[0257] The Langue de Chat cookie dough before baking, obtained by incorporating the plastic fat composition of Preparation Example 5, had appropriate strength and elasticity equivalent to the dough incorporating Preparation Example 1 containing fat, even without using fat, and had excellent spontaneity. In addition, the hardness and crispness of the Langue de Chat cookie after baking incorporating Preparation Example 5 were equivalent to those incorporating Preparation Example 1 containing fat, which was desirable.

Claims

Claim 1 A plastic fat composition for cookies containing fat and an emulsifier, wherein the fat comprises a liquid oil and an ester-exchanged oil having a solid fat content of 47% or more and 100% or less at 20°C, and the emulsifier comprises one or more selected from the group consisting of lecithin, monoglycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, and sucrose fatty acid ester. Claim 2 A plasticized oil composition for cookies according to claim 1, wherein the oil contains 10 mass% or more and 70 mass% or less of the liquid oil and 30 mass% or more and 90 mass% or less of the ester-exchanged oil. Claim 3 The plasticized oil composition for cookies according to claim 1, wherein the ester-exchanged oil comprises: ester-exchanged oil 1 of an oil raw material comprising oil A and oil B, and ester-exchanged oil 2 of an oil raw material comprising oil C and oil D. Oil A: an oil having a content of fatty acids having 14 or fewer carbon atoms in the constituent fatty acids of 10 mass% or more and 85 mass% or less, and an iodine value of 2 or less. Oil B: an oil having a content of fatty acids having 18 carbon atoms in the constituent fatty acids of 40 mass% or more and 90 mass% or less, and an iodine value of 2 or less. Oil C: fractionated palm oil having a solid fat content of 40% or less at 35°C. Oil D: a liquid oil having an ascending melting point of 5°C or less. Claim 4 A plastic fat composition for cookies according to claim 3, wherein the ester exchange oil comprises the ester exchange oil 1 and the ester exchange oil 2 such that the mass ratio of the ester exchange oil 2 to the ester exchange oil 1 is 0.5 or more and 7 or less. Claim 5 A plasticized fat composition for cookies according to claim 1, wherein the emulsifier comprises lecithin, a monoglycerin fatty acid ester, and a sorbitan fatty acid ester. Claim 6 A plastic fat composition for cookies, for extruded plate-shaped cookies, according to claim 1. Claim 7 A plastic fat composition for cookies, for molded cookies, according to claim 1. Claim 8 A cookie dough containing a plastic fat composition for cookies as described in any one of claims 1 to 7, grain flour, and sugar. Claim 9 In claim 8, cookie dough having a hardness of 15 N or more and 40 N or less when measured with a texture analyzer (jig: circumferential shape of φ40 mm, stroke: 1.0 mm / sec). Claim 10 A method for manufacturing cookies comprising the steps of: mixing a plasticizing fat composition for cookies described in any one of claims 1 to 7 with a cookie dough raw material to obtain a cookie dough; and heating the cookie dough. Claim 11 A method for improving the mechanical properties of a cookie dough, comprising mixing a plasticity-enhancing composition for cookies described in any one of claims 1 to 7 with a cookie dough raw material to obtain a cookie dough.

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