Oil and fat composition for baked confectionery

Abstract

To provide an oil and fat composition for baked confectionery, capable of enhancing moist texture of baked confectionery.SOLUTION: The oil and fat composition for baked confectionery of the present invention satisfies all of the following requirements (A) and (B): (A) the content of lauric acid in the constituent fatty acid composition is 3 mass% or less; and (B) the total content of palmitic acid and stearic acid in the constituent fatty acid composition is 7 to 50 mass%. Thus, the composition enables the moist texture of baked confectionery to be improved without using lauric-based oils and fats.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Baked confectioneries are widely recognized and enjoyed by everyone. Typical examples of baked confectioneries include cookies, tarts, and madeleines. The texture of baked confectioneries is considered to be one of the most important factors for consumers in increasing their desire to purchase or eat them. When baked confectioneries have a good texture, it can increase consumers' desire to purchase or eat them.

[0003] A baked snack with a moist texture and smooth melt-in-the-mouth feel is disclosed in Patent Document 1. This baked snack is substantially free of grain flour and contains 40 to 80% by mass of lipids, 1 to 10% by mass of protein, and 5 to 25% by mass of carbohydrates, and the lipids contain triacylglycerols having medium-chain fatty acids with 6 to 12 carbon atoms as constituent fatty acids in an amount of 50% by mass or more of the fats and oils. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2016 / 010103 [Patent Document 2] Patent No. 4964863 [Patent Document 3] Patent Publication No. 2021-136973 Summary of the Invention [Problem to be solved by the invention]

[0005] Baked confectioneries such as madeleines, financiers, and pound cakes are highly palatable and always require excellent flavor and texture, and various research and development efforts have been made to meet this demand. In particular, there is a demand for baked confectioneries with a moist texture. Furthermore, some fat compositions contain lauric fats and oils to improve the texture of baked confectioneries. However, lauric fats and oils can cause a soapy odor due to hydrolysis, and they are more expensive than palm-based fats and oils, so they are sometimes avoided from a cost perspective, and there is a demand for a reduction in the lauric acid content.

[0006] An object of the present invention is to provide an oil and fat composition for baked confectioneries that improves the moist texture of baked confectioneries without using lauric oil and fat. [Means for solving the problem]

[0007] The present inventors have conducted extensive research and have found that: (A) The lauric acid content in the constituent fatty acid composition is 3% by mass or less (B) The total content of palmitic acid and stearic acid in the constituent fatty acid composition is 7 to 50% by mass The present inventors have found that an oil and fat composition that satisfies all of the above requirements can solve the above problems, and have thus completed the present invention.

[0008] It should be noted that Patent Document 1 is an application in which medium-chain fatty acids are an essential constituent element, and Patent Document 1 was not used as a reference in completing the present invention. Furthermore, Patent Document 1 also contains a certain amount of lauric acid. Furthermore, there are Patent Documents 2 and 3 relating to fat and oil compositions containing lauric fats and oils. Patent Document 2 describes "a baked confectionery produced using the following plastic fat and oil composition a, in which the blending amount of the plastic fat and oil composition a in the total fat and oil components blended in the baked confectionery is 20 to 80 mass %. Plastic oil-and-fat composition a: a plastic oil-and-fat composition containing, in an oil phase, 0.1 to 50% by mass of the following oil-and-fat A, 10 to 90% by mass of oil-and-fat B, and 0.1% by mass or more but less than 40% by mass of oil-and-fat C; Oil and fat A: an oil and fat containing 20 to 60% by mass of saturated fatty acids having 12 to 14 carbon atoms and 40 to 80% by mass of saturated fatty acids having 16 to 18 carbon atoms among all constituent fatty acids, the oil and fat being obtained by transesterification and hydrogenation of a mixed oil of a lauric oil and a palm oil, and having an iodine value of 0 to 2; Oil and fat B: an oil and fat having a palmitic acid content of 20 to 60% by mass, a stearic acid content of 0.5 to 6% by mass, and an oleic acid content of 30 to 60% by mass in all constituent fatty acids; Patent Document 3 describes "a water-in-oil emulsion composition for kneading, characterized by containing interesterified fat A having a lauric acid content of 5 to 25% by weight, a palmitic acid content of 5 to 25% by weight, and a stearic acid content of 10 to 35% by weight, with a stearic acid / palmitic acid weight ratio of 0.5 to 3, a slip melting point of 30 to 40°C, an SFC of 20 to 50% at 20°C, and an SFC of 12% or less at 35°C, liquid oil, and fresh cream." Patent Document 2 requires a lauric fat and oil and, furthermore, the desired texture is a crispy texture, and therefore was not useful as a reference for completing the present invention. Patent Document 3 also requires a lauric fat and oil and was not useful as a reference for completing the present invention.

[0009] That is, the present invention is (1) A fat and oil composition for baked confectioneries that satisfies all of the following requirements: (A) the lauric acid content in the constituent fatty acid composition is 3% by mass or less; (B) the total content of palmitic acid and stearic acid in the constituent fatty acid composition is 7 to 50 mass%; (2) The fat and oil composition for baked confectioneries according to (1), which further satisfies the following requirement (C): (C) Interesterified oils and fats, (3) The fat and oil composition for baked confectioneries according to claim (1) or (2), further satisfying the following requirement (D): (D) the ratio of the stearic acid content to the palmitic acid content in the constituent fatty acid composition (stearic acid content / palmitic acid content) is 0.1 to 3; (4) The fat and oil composition for baked confectioneries according to any one of (1) to (3), which further satisfies the following requirement (E): (E) the total content of unsaturated fatty acids in the constituent fatty acid composition is 40 to 91% by mass; However, unsaturated fatty acids refer to oleic acid, linoleic acid, and linolenic acid. (5) Baked confectioneries obtained by baking dough containing the oil and fat composition for baked confectioneries according to (1). Regarding. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide an oil and fat composition for baked confectioneries that improves the moist texture of baked confectioneries without using lauric oil and fat. DETAILED DESCRIPTION OF THE INVENTION

[0011] The fat and oil composition for baked confectioneries of the present invention will be described in detail below.

[0012] In the present invention, lauric fats and oils refer to fats and oils having a lauric acid content of 10% by mass or more in the constituent fatty acid composition, and examples thereof include coconut oil, palm kernel oil, and processed fats and oils such as fractionated coconut oil, interesterified oil, hardened oil, and highly hardened oil. Additionally, fats and oils obtained by mixing one or more of these fats and oils are also included in the lauric fats and oils. The fat and oil composition for baked confectioneries of the present invention satisfies the requirements of (A) a lauric acid content of 3% by mass or less in the constituent fatty acid composition, and (B) a total content of palmitic acid and stearic acid of 7 to 50% by mass in the constituent fatty acid composition. When the fat and oil composition satisfies both of (A) and (B), the moist texture of baked confectioneries can be improved.

[0013] The fat and oil composition for baked confectioneries of the present invention satisfies the requirement that the lauric acid content in the (A) constituent fatty acid composition is 3% by mass or less. More preferably, the lauric acid content is 2% by mass or less, and even more preferably, the lauric acid content is 1% by mass or less. When the lauric acid content is 3% by mass or less, the composition can be defined as being substantially free of lauric acid.

[0014] In the fat and oil composition for baked confectioneries of the present invention, the total content of palmitic acid and stearic acid in the (B) constituent fatty acid composition is 7 to 50% by mass. Preferably, the lower limit of the total content of palmitic acid and stearic acid can be 10% by mass or more, 14% by mass or more, or 18% by mass or more. Preferably, the upper limit can be 45% by mass or less, 40% by mass or less, or 35% by mass or less.

[0015] The fat and oil composition for baked confectioneries of the present invention preferably satisfies all of the requirements (A) and (B) above, and further preferably is (C) an interesterified fat and oil. The interesterified oils and fats referred to here are oils and fats that have undergone an interesterification reaction using a chemical catalyst or an enzyme catalyst. Each catalyst may be regioselective or non-regioselective. Preferably, the catalyst is non-regioselective, i.e., capable of randomly carrying out the interesterification reaction. Also, a chemical catalyst is preferred. The fat and oil composition for baked confectioneries referred to here is preferably an interesterified fat and oil, but more preferably the fat and oil composition for baked confectioneries contains only one interesterified fat and oil. The term "only one interesterified fat and oil" refers to fat and oil obtained by subjecting the entire fat and oil composition to an interesterified reaction. The interesterified oil (C) contained in the oil and fat composition for baked confectioneries has the effect of further improving the moist texture of baked confectioneries.

[0016] The fat and oil composition for baked confectioneries of the present invention preferably has a ratio of the stearic acid content to the palmitic acid content in the (D) constituent fatty acid composition (stearic acid content / palmitic acid content) of 0.1 to 3. More preferably, the lower limit can be set to 0.3 or more, 0.5 or more, 0.7 or more, or 1 or more. Also, the upper limit can be set to 2.5 or less, or 2 or less.

[0017] In the oil and fat composition for baked confectioneries of the present invention, the total content of unsaturated fatty acids in the (E) constituent fatty acid composition is preferably 40 to 91% by mass. More preferably, the lower limit can be 45% by mass or more, 50% by mass or more, or 55% by mass or more. Also, more preferably, the upper limit can be 90% by mass or less, 85% by mass or less, or 80% by mass or less. Unsaturated fatty acids include oleic acid, linoleic acid, and linolenic acid.

[0018] The fat and oil composition for baked confectioneries of the present invention can be any fat and oil commonly used in foods, as long as it satisfies all of the requirements (A) and (B) above. Examples include various vegetable fats and oils such as cocoa butter, palm oil, rapeseed oil, sunflower oil, shea butter, soybean oil, cottonseed oil, safflower oil, olive oil, rice bran oil, rice oil, sesame oil, high-erucic acid rapeseed oil, corn oil, high-oleic sunflower oil, medium-chain fatty acid (MCT), kapok oil, coconut oil, and palm kernel oil; animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil; algae oil; fats and oils derived from microbial fermentation; and processed fats and oils such as hardened oils, fractionated oils, and interesterified oils thereof, which can be used in appropriate combinations.

[0019] ■Solid fat content (SFC) The SFC of the oil and fat composition for baked confectioneries is preferably 1 to 65% at 10°C, 0.5 to 40% at 20°C, and 23% or less at 30°C, more preferably 2 to 50% at 10°C, 0.5 to 35% at 20°C, and 22% or less at 30°C, and even more preferably 3 to 30% at 10°C, 0.8 to 30% at 20°C, and 20% or less at 30°C. By having the SFC within the above range, it is possible to obtain an oil and fat composition for baked confectioneries that improves the moist texture of baked confectioneries. Note that the SFC in the present invention is a value measured according to the method of AOCS Official Method Ce 1h-05, in which the oil and fat are held at 80°C for 30 minutes to completely dissolve the oil and fat, then held at 60°C for 30 minutes and then held at 0°C for 60 minutes to solidify, and then temperature-controlled at each measurement temperature for 30 minutes.

[0020] ■ Baked sweets The baked confectioneries of the present invention are confectioneries made from cereal flour and baked in an oven or the like. Examples of such confectioneries include sponge cakes such as shortcake, butter cakes such as pound cake, madeleines, financiers, and baumkuchen, feutages such as waffles, tarts, and mille-feuilles, dessert confectioneries, donuts, biscuits such as biscuits and cookies, manju, and Japanese confectioneries such as mooncakes, as well as processed products obtained by coating, sandwiching, pouring, or enveloping these with fillings such as chocolate, cream, jam, or red bean paste. The effect is particularly pronounced when applied to madeleines and financiers. Madeleines are particularly preferred in the present invention.

[0021] The raw materials for baked confectioneries may be any commonly used confectionery raw materials, such as starchy materials such as wheat flour and starches, animal and vegetable proteins such as powdered soy protein and powdered skim milk, leavening agents, emulsifiers, sugars, polysaccharides, gums, sweeteners, seasonings, coloring agents, and flavoring agents.

[0022] The fat and oil composition for baked confectioneries of the present invention can be in the form of a water-in-oil emulsified fat and oil composition, an oil-in-water emulsified fat and oil composition, or a form in which the fat and oil composition for baked confectioneries is kneaded directly into baked confectioneries for use. In the present invention, the fat and oil composition for baked confectioneries of the present invention is particularly preferably kneaded directly into baked confectioneries for use. Next, the method for producing baked confectioneries according to the present invention will be described based on examples.

[0023] In the method for producing baked confectioneries of the present invention, a mixture for baked confectioneries is obtained by adding sugars such as granulated sugar to eggs that have been preheated to 30°C and mixing them together, followed by adding pre-sifted flour such as grain flour to the mixture, gradually adding the preheated oil and fat composition for baked confectioneries, and mixing until homogenous to obtain a dough for the baked confectioneries. The dough for baked confectioneries is then formed into the desired shape of a confectionery, such as a tart, cookie, or madeleine, and baked in an oven to obtain the baked confectionery. For madeleine dough, oven conditions can be, for example, an upper heat of 190°C, a lower heat of 170°C, and a time of 18 to 22 minutes.

[0024] Examples are described below. [Example]

[0025] Analysis of constituent fatty acids The constituent fatty acids of each of the fat and oil compositions for baked confectioneries in the Examples and Comparative Examples were measured in accordance with AOCS Official Method Ce 1h-05. The following (A), (B), (D), and (E) are shown in Table 1. (A) The lauric acid content in the constituent fatty acid composition is 3% by mass or less. (B) The total content of palmitic acid and stearic acid in the constituent fatty acid composition is 7 to 50 mass%. (D) The ratio of stearic acid content to palmitic acid content in the constituent fatty acid composition (stearic acid content / palmitic acid content ratio). (E) The total content of unsaturated fatty acids in the constituent fatty acid composition. Here, unsaturated fatty acids refer to oleic acid, linoleic acid, and linolenic acid.

[0026] ○SFC measurement The SFC of each fat and oil composition for baked confectioneries in the Examples and Comparative Examples was measured. The measurement method used was a BRUKER NMR the minispec mq20, and was measured in accordance with the method of IUPAC.2 150(a) Solid Content Determination In Fats By NMR. Specifically, the fat and oil were held at 80°C for 30 minutes to completely dissolve, then held at 60°C for 30 minutes, and then held at 0°C for 60 minutes to solidify, and the SFC was measured after 30 minutes of temperature control at each measurement temperature. The measurement temperatures were 10°C, 20°C, and 30°C. The measurement results are shown in Table 1.

[0027] Table 1. Fatty acid content and SFC TIFF2025151651000001.tif79170

[0028] The fat and oil compositions for baked confectioneries shown in the table were manufactured by Fuji Oil Co., Ltd. Comparative Example 1 of fat and oil composition for baked confectioneries: Rapeseed oil (iodine value: 117) was used. Comparative Example 1 of fat and oil composition for baked confectioneries was not an interesterified fat and oil. Comparative Example 2 of fat and oil composition for baked confectioneries: A mixed oil of palm kernel olein and rapeseed oil (iodine value: 108) was used. Comparative Example 2 of fat and oil composition for baked confectioneries was not an interesterified fat and oil. Comparative Example 3 of fat and oil composition for baked confectioneries: A randomly interesterified fat and oil (iodine value: 35) of a mixture of palm oil and rapeseed oil was used. Example 1: A randomly interesterified oil (iodine value: 103) of a mixture of medium-chain fatty acid-bonded oil, corn oil, and SOS-containing oil was used. The SOS-containing oil was a mixture of high oleic sunflower oil and stearic acid, which was subjected to an interesterification reaction using a lipase selective for the 1,3-positions. After distillation, the mid-melting point fraction obtained by solvent fractionation was used. Example 2 of fat and oil composition for baked confectioneries: Randomly interesterified fat and oil (iodine value: 76) of a mixture of palm superolein and shea olein was used. Oil and fat composition for baked confectioneries Example 3: Randomly interesterified palm olein oil and fat (iodine value: 56) was used. Oil and fat composition for baked confectioneries Example 4: Randomly interesterified palm superolein oil and fat (iodine value: 67) was used. Example 5 of fat and oil composition for baked confectioneries: A mixture of example 1 of fat and oil composition for baked confectioneries and rapeseed oil (iodine value: 110) was used.

[0029] Madeleines were prepared as baked confectioneries kneaded with the fat and oil composition for baked confectioneries. The preparation method was in accordance with the "Method for preparing baked confectioneries kneaded with the fat and oil composition for baked confectioneries" below.

[0030] Method for preparing baked confectioneries incorporating an oil / fat composition for baked confectioneries 1. According to the recipe in Table 2, granulated sugar was added to whole eggs adjusted to 30°C, and the mixture was dispersed by stirring with a whisk, taking care not to incorporate bubbles. 2. A powder mixture of soft flour and baking powder that had been sifted in advance was added to the mixture from step 1, and the mixture was stirred with a beater to obtain a dough. 3. Each fat and oil composition for baked confectioneries dissolved at 50°C was added to the dough from step 2 and mixed using a spatula. 4. The dough from step 3 was left to stand in the refrigerator (3 to 7°C) for at least 30 minutes, and then 60g of the dough was filled into each cup. 5. The dough from step 4 was baked in an oven for 21 minutes at a temperature setting of 190°C for the top flame and 170°C for the bottom flame. 6. Each of the baked madeleines obtained in step 5 was left to stand at room temperature until it cooled down, and then subjected to sensory evaluation.

[0031] Table 2. Formulation and evaluation results TIFF2025151651000002.tif80168

[0032] ○Sensory evaluation A sensory evaluation was carried out for each of the madeleines prepared in "Preparation of baked confectioneries incorporating an oil / fat composition for baked confectioneries." The sensory evaluation was carried out by tasting samples by 10 panelists and evaluating them jointly according to the following evaluation criteria. The panelists in this evaluation were experienced and had previously been engaged in research into fats and oils and baked confectioneries.

[0033] 5 points: Very good (very strong and moist texture) 4 points: Good (strong and moist texture) 3 points: Acceptable (feels moist) 2 points: Slightly poor (the moist texture is weak or it feels a little dry) 1 point: Poor (not moist or feels dry) The results are shown in Table 2.

[0034] As can be seen from the results in Table 2, Examples 1 to 5 received evaluation results of 3 points or more, indicating acceptable quality. In particular, Example 2 (oil and fat composition 2 for baked confectioneries) had the best evaluation results. Therefore, by kneading in an oil and fat composition for baked confectioneries, which contains (A) lauric acid at 3% by mass or less and (B) a total content of palmitic acid and stearic acid of 7 to 50% by mass or less, the moist texture of the baked confectioneries can be improved. [Industrial Applicability]

[0035] The present invention provides an oil and fat composition for baked confectioneries that improves the moist texture of baked confectioneries, and also provides baked confectioneries with an improved moist texture.

Claims

1. An oil and fat composition for baked confectioneries that satisfies all of the following requirements: (A) The content of lauric acid in the constituent fatty acid composition is 3% by mass or less (B) The total content of palmitic acid and stearic acid in the constituent fatty acid composition is 7 to 50% by mass.

2. The oil and fat composition for baked confectioneries according to claim 1, further satisfying the following requirement (C): (C) Interesterified oils and fats

3. The oil and fat composition for baked confectioneries according to claim 1 or 2, further satisfying the following requirement (D): (D) The ratio of the stearic acid content to the palmitic acid content in the constituent fatty acid composition (stearic acid content / palmitic acid content) is 0.1 to 3.

4. The oil and fat composition for baked confectioneries according to claim 1 or 2, further satisfying the following requirement (E): (E) The total content of unsaturated fatty acids in the constituent fatty acid composition is 40 to 91 mass%. However, unsaturated fatty acids refer to oleic acid, linoleic acid, and linolenic acid.

5. The fat and oil composition for baked confectioneries according to claim 3, further satisfying the following requirement (E): (E) The total content of unsaturated fatty acids in the constituent fatty acid composition is 40 to 91 mass%. However, unsaturated fatty acids refer to oleic acid, linoleic acid, and linolenic acid.

6. Baked confectioneries, which are obtained by baking dough containing the oil and fat composition for baked confectioneries according to claim 1.

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