Oil and fat composition for baked goods

Abstract

To provide a baked sweet having a crunchy texture.SOLUTION: An oil and fat composition for baked sweets has hardness of 15N or more at 20°C when measured with a rheometer (plunger: diameter 30 mm, height 8 mm) at a measurement rate of 1 mm / sec.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] Baked goods such as cookies and biscuits are enjoyed for their texture when eaten, and therefore the texture of the baked goods is an important point for consumers when purchasing baked goods.

[0003] Among baked goods, tarts are characterized by being plate-shaped and easily crumbling in the mouth when eaten. Usually, plate-shaped tarts are filled with ingredients such as fruit. Tarts filled with ingredients are called tarts or quiches. Tarts and quiches have become very popular products in recent years. Methods for producing tarts are known, for example, from Patent Documents 1 and 2.

[0004] The texture of baked goods is generally crispy. However, in recent years, due to changes in consumer preferences, the texture required for baked goods has become more diverse. As a new texture for baked goods, baked goods having a crunchy texture are in demand. As for tarts, there is also a demand for tarts having a crunchy texture.

[0005] In light of the above, there has been a demand for a means to give baked goods such as tarts a crunchy texture. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2016-165234 A [Patent Document 2] JP 2014-187964 A Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present invention is to provide a baked snack having a crunchy texture. [Means for solving the problem]

[0008] The present inventors have conducted extensive research to solve the above problems. As a result, they have found that the problem can be solved by controlling the hardness of the fat and oil composition for baked confectionery at 20°C to a specific range. This has led to the completion of the present invention.

[0009] That is, the first invention of the present invention is an oil-and-fat composition for baked goods, which has a hardness of 15 N or more at 20°C when measured with a rheometer (plunger: diameter 30 mm, height 8 mm) at a measurement speed of 1 mm / sec, and which contains 15 to 60 mass% of palm-based oil and fat, 10 to 60 mass% of randomly transesterified oil and fat between lauric oil and palm-based oil, and 10 to 50 mass% of liquid oil. (However, this does not include the following plastic oil composition A and oil 1.) Fat composition for baked goods: The oil / fat composition for baked confectionery contains 20-50 mass% of X3, 10 mass% or less of X3 of C32-38, 3-30 mass% of X3 of C40-46, 3-25 mass% of X3 of C48-54, 15-45 mass% of X3 of C40-54, 5-35 mass% of X2U, 5-30 mass% of XU2, and 10-40 mass% of U3 in an oil / fat composition, and the ratio of the content of X3 of C40-54 to the content of X3 in the oil / fat composition is 0.7 or more, and the ratio of the content of X3 of C40-46 to the content of X3 in the oil / fat composition is 0.3-0.65. In the above conditions, X, U, X3, X2U, XU2, U3, X3 in C32-38, X3 in C40-46, X3 in C48-54, and X3 in C40-54 respectively represent the following. X: Saturated fatty acids with 8 to 18 carbon atoms U: Unsaturated fatty acid with 18 carbon atoms X3: Triglyceride with 3 X molecules bonded X2U: Triglyceride with two X molecules and one U molecule bonded XU2: Triglyceride with one X and two U molecules bonded U3: Triglyceride with three U molecules bonded C32-38 X3: X3 with a total of 32-38 carbon atoms in the fatty acid residues C40-46 X3: X3 with a total of 40-46 carbon atoms in the fatty acid residues C48-54 X3: X3 with a total of 48-54 carbon atoms in the fatty acid residues C40-54 X3: X3 with a total of 40-54 carbon atoms in the fatty acid residues Plastic fat composition A: A plastic fat composition obtained by mixing 10 kg of palm kernel olein and 10 kg of palm stearin to carry out a random transesterification reaction, and hydrogenating the oil (20.8 parts by mass) until the iodine value was 2 or less after the transesterification reaction was completed, palm oil (37.5 parts by mass), soybean oil (25 parts by mass), emulsifier (0.4 parts by mass), flavoring (0.1 parts by mass), antioxidant (0.00025 parts by mass), and coloring agent (carotene) (0.00001 parts by mass) in an oil phase and mixing water (16.0 parts by mass) and salt (0.2 parts by mass) in an aqueous phase to pre-emulsify the pre-emulsion, and then quenching and plasticizing the resulting pre-emulsion. Oil / fat 1: A mixture of palm-based oil and fat, randomly interesterified oil and fat between lauric oil and palm-based oil, and liquid oil, having a solid fat content of 35.1% at 10°C, 26.9% at 20°C, and 10.0% at 35°C. The second aspect of the present invention is The fat and oil composition for baked goods is a fat and oil composition for tarts. First invention The fat and oil composition for baked goods according to claim 1. A third aspect of the present invention is the fat and oil composition for baked confectionery according to the first or second aspect of the present invention, which contains water in an amount of more than 8.5% by mass and not more than 20% by mass. A fourth aspect of the present invention is a dough for baked goods obtained by using the fat and oil composition for baked goods according to any one of the first to third aspects of the present invention. A fifth aspect of the present invention is a dough for baked goods according to the fourth aspect of the present invention, wherein the dough for baked goods is a dough for a tart. A sixth aspect of the present invention is a baked confectionery produced by baking the dough for baked confectionery according to the fourth or fifth aspect of the present invention. A seventh aspect of the present invention is the baked confectionery according to the sixth aspect, wherein the baked confectionery is a tart. Effect of the Invention

[0010] According to the present invention, a baked snack having a crunchy texture can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The fat and oil composition for baked confectionery according to an embodiment of the present invention has a hardness of 15 N or more at 20° C. when measured with a rheometer (plunger: diameter 30 mm, height 8 mm) at a measurement speed of 1 mm / sec.

[0012] The fat and oil composition for baked goods according to the embodiment of the present invention has a hardness at 20° C. of 15 N (Newton) or more, preferably 15 to 150 N, more preferably 20 to 140 N, even more preferably 21 to 130 N, and most preferably 23 to 120 N. When the fat and oil composition for baked goods according to the embodiment of the present invention has a hardness at 20° C. within the above range, baked goods having a crunchy texture can be obtained.

[0013] The hardness of the fat and oil composition for baked confectionery according to the embodiment of the present invention is measured by a rheometer. The rheometer used to measure the hardness of the fat and oil composition for baked confectionery according to the embodiment of the present invention uses a plunger with a diameter of 30 mm and a height of 8 mm. The plunger of the rheometer used to measure the hardness of the fat and oil composition for baked confectionery according to the embodiment of the present invention is cylindrical in shape. The measurement speed of the rheometer when measuring the hardness of the fat and oil composition for baked confectionery according to the embodiment of the present invention is 1 mm / sec. The hardness of the fat and oil composition for baked confectionery according to the embodiment of the present invention is measured by a rheometer using a sample in which the fat and oil composition for baked confectionery is filled without gaps in a cylindrical stainless steel container with a diameter of 40 mm and a height of 15 mm, and the top surface is scraped off. The hardness of the fat and oil composition for baked confectionery according to the embodiment of the present invention measured by a rheometer is the maximum load at 50% deformation (when the plunger penetrates 7.5 mm).

[0014] The fat and oil composition for baked goods according to the embodiment of the present invention can be prepared using raw materials such as fats and oils that are conventionally used in the manufacture of fat and oil compositions for baked goods. The fat and oil composition for baked goods according to the embodiment of the present invention can have a hardness at 20°C within the above range by adjusting the triglyceride content or fatty acid content of the fat and oil contained therein.

[0015] The fat and oil composition for baked goods according to the embodiment of the present invention is preferably an emulsion having an aqueous phase such as margarine or fat spread, or shortening (a fat and oil composition without an aqueous phase), more preferably an emulsion having an aqueous phase. When the fat and oil composition is an emulsion having an aqueous phase, it is preferably a water-in-oil type emulsion. The fat and oil composition for baked confectionery according to the embodiment of the present invention is preferably a plastic fat and oil composition. Note that the plastic fat and oil composition in the present invention refers to a fat and oil composition having plasticity. The fat and oil composition for baked confectionery according to the embodiment of the present invention is preferably a fat and oil composition for kneading. Note that the fat and oil composition for kneading in the present invention refers to fat and oil that is kneaded into dough for baked confectionery.

[0016] The fat and oil composition for baked confectionery according to the embodiment of the present invention contains fat and oil of X3 in an amount of preferably 20 to 50% by mass, more preferably 23 to 48% by mass, and even more preferably 25 to 45% by mass. In the present invention, X3 is a triglyceride (XXX) in which three molecules of X are bonded. In the present invention, X is a saturated fatty acid having 8 to 18 carbon atoms. In addition, triglyceride refers to triacylglycerol in which three molecules of fatty acid are bonded to glycerol. The fats and oils contained in the fat and oil composition for baked goods refer to the total fats and oils contained in the fat and oil composition for baked goods. Therefore, the fats and oils contained in the fat and oil composition for baked goods include fats and oils (milk fats) contained in the raw materials containing fats and oils such as butter, in addition to the fats and oils blended. For example, when the fat and oil composition for baked goods contains fats and oils a, fats and oils b, and butter, the fats and oils contained in the fat and oil composition for baked goods refer to a mixture of fats and oils a, fats and oils b, and milk fat contained in butter.

[0017] In the fat and oil composition for baked confectionery according to the embodiment of the present invention, the ratio of the C40-54 X3 content to the X3 content in the fat and oil contained therein (C40-54 X3 / X3) is preferably 0.7 or more, more preferably 0.8 or more, and even more preferably 0.85 to 0.95. In the present invention, C40-54 X3 refers to X3 whose fatty acid residues have a total carbon number of 40 to 54.

[0018] In the fat and oil composition for baked confectionery according to the embodiment of the present invention, the ratio of the C40-46 X3 content to the X3 content in the fat and oil contained therein (C40-46 X3 / X3) is preferably 0.3-0.65, more preferably 0.35-0.6, and even more preferably 0.4-0.57. In the present invention, C40-46 X3 refers to X3 having a total carbon number of 40-46 in the constituent fatty acid residues.

[0019] The fat and oil composition for baked confectionery according to the embodiment of the present invention contains fat and oil of X3 having C32 to C38 in an amount of preferably 10% by mass or less, more preferably 8% by mass or less, and even more preferably 1 to 7% by mass. In the present invention, X3 having C32 to C38 refers to X3 having a total carbon number of 32 to 38 in the fatty acid residues.

[0020] The fat and oil composition for baked confectionery according to an embodiment of the present invention contains fat and oil of C40-46 X3 in an amount of preferably 3-30 mass %, more preferably 5-28 mass %, and even more preferably 7-25 mass %.

[0021] The fat and oil composition for baked confectionery according to the embodiment of the present invention contains fat and oil of X3 having C48 to 54 in an amount of preferably 3 to 25% by mass, more preferably 5 to 23% by mass, and even more preferably 7 to 20% by mass. In the present invention, X3 having C48 to 54 refers to X3 having a total carbon number of 48 to 54 in the fatty acid residues.

[0022] The fat and oil composition for baked goods according to an embodiment of the present invention contains fat and oil of C40-54 X3 in an amount of preferably 15-45 mass %, more preferably 17-43 mass %, and even more preferably 20-40 mass %.

[0023] The fat and oil composition for baked confectionery according to the embodiment of the present invention contains X2U in an amount of preferably 5 to 35% by mass, more preferably 7 to 33% by mass, and even more preferably 8 to 30% by mass. In the present invention, X2U is a triglyceride (XUX+XXU+UXX) in which two molecules of X and one molecule of U are bonded. In the present invention, U is an unsaturated fatty acid having 18 carbon atoms.

[0024] The fat or oil composition for baked confectionery according to the embodiment of the present invention contains XU2 in an amount of preferably 5 to 30% by mass, more preferably 7 to 28% by mass, and even more preferably 10 to 25% by mass. In the present invention, XU2 is a triglyceride in which one molecule of X and two molecules of U are bonded (UXU+UUX+XUU).

[0025] The fat and oil composition for baked confectionery according to the embodiment of the present invention contains fat and oil of U3 in an amount of preferably 10 to 40% by mass, more preferably 12 to 37% by mass, and even more preferably 15 to 33% by mass. In the present invention, U3 is a triglyceride (UUU) in which three molecules of U are bonded.

[0026] The fat or oil composition for baked confectionery according to the embodiment of the present invention contains, as constituent fatty acids, preferably 7% by mass or less, more preferably 5% by mass or less, and even more preferably 3% by mass or less of saturated fatty acids having 10 or less carbon atoms. Hereinafter, saturated fatty acids having 10 or less carbon atoms may be referred to as C10 or less saturated.

[0027] The fat or oil composition for baked confectionery according to the embodiment of the present invention contains, as constituent fatty acids, preferably 2 to 25 mass%, more preferably 3 to 23 mass%, and even more preferably 5 to 20 mass% of saturated fatty acids having 12 to 14 carbon atoms. Hereinafter, saturated fatty acids having 12 to 14 carbon atoms may be referred to as C12-14 saturated fatty acids.

[0028] The fat or oil composition for baked confectionery according to the embodiment of the present invention contains, as constituent fatty acids, preferably 30 to 50 mass %, more preferably 32 to 48 mass %, and even more preferably 35 to 45 mass % of saturated fatty acids having 16 to 18 carbon atoms. Hereinafter, saturated fatty acids having 16 to 18 carbon atoms may be referred to as C16-18 saturated fatty acids.

[0029] The fat or oil composition for baked goods according to an embodiment of the present invention contains fat or oil containing U as a constituent fatty acid in an amount of preferably 30 to 60 mass %, more preferably 33 to 58 mass %, and even more preferably 35 to 55 mass %.

[0030] The fat and oil composition for baked confectionery according to the embodiment of the present invention contains, as constituent fatty acids, preferably 7% by mass or less, more preferably 5% by mass or less, and even more preferably 3% by mass or less of fatty acids having 20 or more carbon atoms. Hereinafter, fatty acids having 20 or more carbon atoms may be referred to as C20 or more fatty acids.

[0031] The fat or oil composition for baked goods according to an embodiment of the present invention contains trans fatty acids as constituent fatty acids in an amount of preferably 5% by mass or less, more preferably 3% by mass or less, and even more preferably 2% by mass or less.

[0032] The fat and oil composition for baked confectionery according to the embodiment of the present invention may use any edible fat and oil as long as it satisfies the above conditions. The fat and oil used in the production of the fat and oil composition for baked confectionery according to the embodiment of the present invention may be, for example, soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, cocoa butter, shea fat, monkey fat, palm oil, palm kernel oil, coconut oil, beef tallow, lard, milk fat, fish oil, whale oil, and other various vegetable fats and animal fats, as well as processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. The fat and oil used in the production of the fat and oil composition for baked confectionery according to the embodiment of the present invention may be one or more of the above edible fats in combination.

[0033] In producing the oil and fat composition for baked goods according to the embodiment of the present invention, preferably palm-based oils and fats, randomly interesterified oils and fats between lauric-based oils and palm-based oils (hereinafter, the randomly interesterified oils and fats between lauric-based oils and palm-based oils will be referred to as randomly interesterified oil A), oils and fats that are liquid at 20°C (hereinafter, the oils and fats that are liquid at 20°C will be referred to as liquid oil), and dairy oils and fats are used, and more preferably palm-based oils and fats, randomly interesterified oil A, and liquid oil are used.

[0034] The oil and fat composition for baked goods according to an embodiment of the present invention preferably contains 15 to 60 mass% palm-based oil and fat, 10 to 60 mass% random transesterified oil and fat A, and 10 to 50 mass% liquid oil, more preferably 18 to 55 mass% palm-based oil and fat, 15 to 58 mass% random transesterified oil and fat A, and 13 to 45 mass% liquid oil, and even more preferably 20 to 50 mass% palm-based oil and fat, 20 to 55 mass% random transesterified oil and fat A, and 17 to 37 mass% liquid oil.

[0035] In the present invention, palm-based fats and oils refer to palm oil and processed palm oil such as palm fractionated oil. In addition, in the present invention, processed palm fractionated oil such as transesterified palm fractionated oil is also a palm-based fat and oil. Specific examples of palm-based fats and oils are palm oil, palm olein, transesterified palm olein, palm stearin, palm superolein, palm mid-fraction (palm mid fraction (PMF)), soft palm, hard stearin, etc. In the present embodiment, one or more types selected from these may be mixed and used. The palm-based fats and oils used in the production of the fat and oil composition for baked goods according to the embodiment of the present invention are preferably palm oil, palm olein having an iodine value of 50 to 60, palm superolein having an iodine value of 55 to 70, or transesterified palm olein having an iodine value of 50 to 60.

[0036] The randomly interesterified fat A used in the production of the fat composition for baked confectionery according to the embodiment of the present invention has an iodine value of 50 or less, preferably 40 or less, and more preferably 30 or less. In the present invention, the lauric fat refers to a fat containing 30% by mass or more of lauric acid among fatty acids constituting the fat. Specific examples of the lauric fat include coconut oil, palm kernel oil, and fractionated oils thereof, transesterified fats, hardened oils, etc. In the embodiment of the present invention, one or more selected from these may be used.

[0037] The lauric fat used in the production of the random interesterified oil A is preferably a highly hydrogenated palm kernel oil or a highly hydrogenated palm kernel olein oil. The palm fat used in the production of the random interesterified oil A is preferably palm stearin having an iodine value of 25 to 40, palm mid having an iodine value of 40 to 50, or a highly hydrogenated palm stearin oil.

[0038] The randomly transesterified oil A has a mixing ratio of the lauric oil and palm oil as raw material oils to be transesterified (lauric oil:palm oil) of preferably 35:65 to 65:35 by mass, more preferably 40:60 to 60:40 by mass, and even more preferably 45:55 to 55:45 by mass. The method of transesterification when producing the randomly transesterified oil A is not particularly limited, and can be carried out by a conventionally known method. Hydrogenation may be carried out as necessary when producing the randomly interesterified oil A. The hydrogenation method is not particularly limited, and may be carried out by a conventionally known method.

[0039] Specific examples of liquid oils include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, and processed oils and fats of these oils (transesterified oil, fractionated oil, hardened oil (hydrogenated oil), etc.), etc. In the present embodiment, one or a mixture of two or more selected from these oils and fats can be used. The liquid oil used in the production of the fat and oil composition for baked goods according to the embodiment of the present invention is preferably soybean oil or rapeseed oil.

[0040] In the present invention, the dairy fat refers to processed dairy fat such as milk fat and milk fat fractionated oil. Specific examples of dairy fat include milk fat, milk fat fractionated olein, etc. In the present embodiment, one or more types selected from these may be used in combination.

[0041] The fat and oil composition for baked goods according to the embodiment of the present invention preferably contains 75 to 99% by mass, more preferably 80 to 98% by mass, and even more preferably 90 to 97% by mass of fat and oil.

[0042] The fatty acid content of fats and oils can be measured by gas chromatography in accordance with AOCS Ce1f-96. The triglyceride content of fats and oils can be measured by gas chromatography in accordance with AOCS Ce5-86 or JAOCS, vol. 70, 11, 1111-1114 (1993). The iodine value of fats and oils can be measured in accordance with "2.3.4.1-1996 Iodine Value (Wiess-Cyclohexane Method)" in "Standard Methods for the Analysis of Fats, Oils and Related Materials (compiled by the Japan Oil Chemists' Society)."

[0043] The fat and oil composition for baked goods according to the embodiment of the present invention preferably contains water in an amount of 20% by mass or less, more preferably more than 8.5% by mass and 20% by mass or less, and further preferably 9.5 to 18% by mass. The moisture content of the fat and oil composition for baked confectionery refers to the total moisture content of the fat and oil composition for baked confectionery. Therefore, the moisture content of the fat and oil composition for baked confectionery includes the moisture content of the ingredients containing moisture such as butter, in addition to the water to be mixed. For example, when 10% by mass of water and 10% by mass of butter with a moisture content of 16% by mass are added to the fat and oil composition for baked confectionery, the moisture content of the fat and oil composition for baked confectionery becomes 11.6% by mass. The water content of the fat or oil composition for baked goods can be measured by a conventional method (loss on drying method, etc.).

[0044] In addition to water and fats and oils, the fat and oil composition for baked confectionery of the embodiment of the present invention can contain raw materials that are usually used in the manufacture of fats and oils for baked confectionery. Specifically, butter, whole milk powder, skim milk powder, whey protein, and other dairy products, sugar, lactose, and liquid sugar, sweeteners such as stevia and aspartame, emulsifiers, thickening stabilizers, salt seasonings such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, colorants such as β-carotene, caramel, and red yeast rice coloring, antioxidants such as tocopherol, tea extract (catechin, etc.) and rutin, plant proteins such as wheat protein and soy protein, eggs, egg products, flavors, seasonings, pH adjusters, food preservatives, fruits, fruit juices, coffee, nut pastes, spices, cacao mass, cocoa powder, grains, beans, vegetables, meat, and seafood, and other food materials or food additives can be blended into the fat and oil composition for baked confectionery of the embodiment of the present invention.

[0045] The fat and oil composition for baked confectionery according to the embodiment of the present invention can be produced under the conventionally known conditions and by the conventional method for producing margarine, fat spread, or shortening. Specifically, the fat and oil composition for baked confectionery can be produced by mixing and dissolving the oil-soluble components to be blended. In addition, when imparting plasticity to the fat and oil composition for baked confectionery, the fat and oil composition for baked confectionery can be produced by mixing and emulsifying the oil phase in which the oil-soluble components to be blended are mixed and dissolved with a prepared aqueous phase as necessary, followed by cooling and crystallization.

[0046] The fat composition for baked goods according to an embodiment of the present invention can also be produced by separately preparing two or more types of fat compositions for baked goods and then mixing the two or more types of fat compositions for baked goods thus prepared.

[0047] The fat and oil composition for baked goods according to the embodiment of the present invention is preferably a fat and oil composition for tarts. In the present invention, a tart refers to a dish-shaped baked food product made by pouring dough (undry dough) prepared from ingredients such as grain flour, an oil and fat composition, carbohydrates, eggs, etc. into a mold (tart mold) and baking it.

[0048] The dough for baked goods according to the embodiment of the present invention is obtained by using the fat composition for baked goods according to the embodiment of the present invention. The dough for baked goods according to the embodiment of the present invention is preferably kneaded with the fat composition for baked goods according to the embodiment of the present invention. In the present invention, the dough for baked goods refers to a pre-baked dough for producing baked goods obtained by mixing ingredients such as grain flour, an oil and fat composition, carbohydrates, eggs, and salt. In the present invention, the flour refers to grains ground into a powder. Specific examples of the flour include wheat flour (strong flour, medium-strength flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soy flour, etc.

[0049] The cereal flour blended in the dough for baked goods according to the embodiment of the present invention is preferably wheat flour. The cereal flour blended in the dough for baked goods according to the embodiment of the present invention preferably contains 50 to 100% by mass of wheat flour, more preferably 70 to 100% by mass, and even more preferably 90 to 100% by mass.

[0050] In the baked goods dough of an embodiment of the present invention, preferably 45 to 85 parts by mass, more preferably 50 to 80 parts by mass, even more preferably 55 to 75 parts by mass, and most preferably 50 to 70 parts by mass of the oil and fat composition for baked goods of the embodiment of the present invention are blended per 100 parts by mass of grain flour to be blended in the baked goods dough.

[0051] The dough for baked goods according to the embodiment of the present invention contains carbohydrates. In the baked confectionery dough according to the embodiment of the present invention, 15 to 55 parts by mass of carbohydrates are blended, preferably 20 to 50 parts by mass, more preferably 23 to 48 parts by mass, and even more preferably 25 to 45 parts by mass, per 100 parts by mass of grain flour blended in the baked confectionery dough. In the present invention, carbohydrates refer to carbohydrates excluding dietary fiber. Specific examples of carbohydrates include sugars, sugar alcohols (maltitol, xylitol, erythritol, sorbitol, lactitol, mannitol, reduced starch syrup, etc.), starch, oligosaccharides, dextrin, etc. In the present invention, sugars refer to monosaccharides and disaccharides (glucose, fructose, galactose, sugars (white sugar, granulated sugar, powdered sugar, sucrose), lactose, maltose, etc.). The carbohydrate contained in the dough for baked goods according to the embodiment of the present invention is preferably a sugar, and more preferably sugar.

[0052] The dough for baked goods according to the embodiment of the present invention contains eggs. In the baked confectionery dough according to the embodiment of the present invention, 5 to 25 parts by mass of eggs are blended relative to 100 parts by mass of the grain flour to be blended in the baked confectionery dough, preferably 7 to 23 parts by mass, more preferably 9 to 21 parts by mass, and even more preferably 10 to 20 parts by mass. Specific examples of eggs include whole eggs, egg yolks, egg whites, etc. The eggs to be blended in the dough for baked goods according to the embodiment of the present invention are preferably whole eggs, egg yolks, or egg whites, more preferably whole eggs, and even more preferably liquid whole eggs.

[0053] The dough for baked goods according to the embodiment of the present invention preferably contains water in an amount of 13.5% by mass or less, more preferably 3.0 to 13.5% by mass, and even more preferably 5.0 to 13.2% by mass. The moisture content of the dough for baked goods refers to the total moisture content of the dough for baked goods. Therefore, the moisture content of the dough for baked goods includes not only the water that is mixed in, but also the moisture content of ingredients that contain moisture, such as margarine. For example, if 5% water by mass and 30% margarine with 5% moisture by mass are added to the dough for baked goods, the moisture content of the dough for baked goods will be 6.5% by mass. The moisture content of the dough for baked goods can be measured by a conventional method (such as the loss on drying method).

[0054] The dough for baked goods according to the embodiment of the present invention is preferably a dough for tarts or cookies, more preferably a dough for tarts. The dough for tarts may be either a cookie dough or a pie dough, both of which are commonly known as dough for tarts, but is preferably a cookie dough. In the present invention, the tart dough refers to a pre-baked dough for producing a tart, which is obtained by mixing ingredients such as grain flour, an oil composition, sugars, eggs, salt, etc. In the present invention, the cookie dough refers to a pre-baked dough for producing a cookie, which is obtained by mixing ingredients such as grain flour, an oil composition, sugars, eggs, salt, etc.

[0055] The dough for baked goods according to the embodiment of the present invention may contain ingredients that are usually blended in dough for baked goods in normal amounts as ingredients other than the fat and oil composition for baked goods according to the embodiment of the present invention, grain flour, sugar, and eggs. Specific examples of ingredients that are usually blended in dough for baked goods include salt, fats and oils other than the fat and oil composition for baked goods according to the embodiment of the present invention (butter, margarine, shortening, etc.), powdered nuts such as almond powder, cocoa, etc.

[0056] The method for producing dough for baked goods according to the embodiment of the present invention is not particularly limited, and known production conditions and methods for dough for baked goods can be applied.

[0057] When the dough for baked goods according to the embodiment of the present invention is a dough for a tart, it can be produced, for example, by adding carbohydrate to stirred fat and oil, kneading, and then adding eggs and flour in that order and mixing. The prepared tart dough is divided into a certain amount and filled into a mold (such as a tart mold), and then squeezed into the mold by pressing a mold that is slightly smaller than the mold. If necessary, holes can be made in the bottom of the tart dough squeezed into the mold with a fork or the like.

[0058] The baked confectionery according to the embodiment of the present invention can be obtained by baking the dough for baked confectionery according to the embodiment of the present invention.

[0059] Specific examples of baked goods according to an embodiment of the present invention include biscuits, cookies, crackers, dry bread, pretzels, cut bread, wafers, sables, langue de chat, macarons, tarts, etc. The baked goods according to an embodiment of the present invention are preferably tarts and cookies, and more preferably tarts.

[0060] The method for baking the dough for baked goods according to the embodiment of the present invention (the method for manufacturing baked goods according to the embodiment of the present invention) is not particularly limited, and the dough can be baked according to the same method as the conventionally known baking method for dough for baked goods. Specific examples of the baking method include oven heating, direct baking, high-frequency heating (microwave heating), etc. The method for baking dough for baked goods according to the embodiment of the present invention is preferably oven heating, with the heating temperature preferably being 160 to 180° C. and the heating time preferably being 20 to 40 minutes.

[0061] When the baked confectionery of the embodiment of the present invention is a tart, the baking of the tart dough can be divided into a method of baking only the tart dough pressed into a mold and a method of filling the tart dough pressed into a mold with ingredients and baking the tart dough and ingredients together, but the baking of the tart dough can be performed by either method. When baking the tart dough only by baking the tart dough pressed into a mold, it can also be baked with a weight placed on it. When baking the tart dough, it is preferable to bake only the tart dough pressed into a mold, and more preferably, it is baked without a weight placed on it. In the following, the method of baking only the tart dough pressed into a mold is also called empty baking. In addition, in the case of the method of filling the tart dough pressed into a mold with ingredients and baking the tart dough and ingredients together, a tart food is obtained after baking.

[0062] The baked snack according to the embodiment of the present invention has a crunchy texture.

[0063] The composite food product of the embodiment of the present invention is obtained by combining the baked snack of the embodiment of the present invention with food ingredients.

[0064] The composite food product according to the embodiment of the present invention is preferably a tart food product. In the present invention, the tart food product refers to a tart stuffed with food ingredients. Specific examples of the tart food product include tart pastries and quiches.

[0065] In the composite food according to the embodiment of the present invention, the baked confectionery and the food ingredients can be combined by a conventionally known method. Specifically, the composite food according to the embodiment of the present invention can be produced by stuffing the food ingredients into the baked confectionery. In addition, when the composite food is a tart food, as described above, it can be produced by stuffing the food ingredients into a tart dough that has been pressed into a mold and baking the tart dough and the food ingredients together.

[0066] The ingredients used to manufacture the composite food of the embodiment of the present invention are not particularly limited, and ingredients that are usually used to manufacture composite confectionery such as tarts, etc. Specific examples of ingredients used to manufacture the composite food of the embodiment of the present invention include fruits, jams, cheeses, custard creams, chocolates, cheesecakes, fresh creams, whipped creams, butter creams, various types of batter, creme d'amandes, creme frangipane, ganaches, mousses, nuts, vegetables, eggs, meats, hams, bacon, etc. EXAMPLES

[0067] The present invention will now be described with reference to examples, but the present invention is not limited to these examples. The fatty acid contents of the oils and fats were measured by gas chromatography in accordance with AOCS Ce1f-96. The triglyceride content of the oils and fats was measured by gas chromatography in accordance with AOCS Ce5-86 and JAOCS, vol. 70, 11, 1111-1114 (1993). The iodine value of the oils and fats was measured in accordance with "2.3.4.1-1996 Iodine value (Wiess-cyclohexane method)" in "Standard Methods for the Analysis of Fats, Oils and Related Materials (compiled by the Japan Oil Chemists' Society)."

[0068] [Oils and fats used in the production of oil and fat compositions for baked goods] Oils and fats 1 Raw oils and fats: Mixture of 33.0% by mass of palm-based oils and fats (33% by mass of palm superolein with an iodine value of 60), 35.0% by mass of random interesterified oil A (35.0% by mass of random interesterified oil A2 with an iodine value of less than 1), and 32.0% by mass of liquid oil (32.0% by mass of soybean oil). Oil and fat 2 Raw oil and fat: Mixture of 41.1 mass% palm-based oil and fat (23.7 mass% palm oil, 17.4 mass% random interesterified oil of palm olein with iodine value of 56), 36.2 mass% random interesterified oil and fat A (19.7 mass% random interesterified oil A1 with iodine value of 23, 16.5 mass% random interesterified oil A2 with iodine value of less than 1), and 22.7 mass% liquid oil (22.7 mass% soybean oil). Oils and fats 3 Raw oils and fats: Mixture of 45.0 mass% palm-based oils and fats (45.0 mass% palm oil), 25.0 mass% random interesterified oils and fats A (25.0 mass% random interesterified oils and fats A2 with an iodine value of less than 1), and 30.0 mass% liquid oil (30.0 mass% soybean oil). Oils and fats 4 Raw oils and fats: Mixture of 55.0% by mass of palm-based oils and fats (20.0% by mass of palm oil, 26.2% by mass of palm mid fraction with iodine value of 45, 8.8% by mass of palm stearin with iodine value of 32), 10.0% by mass of random interesterified oils and fats A (10.0% by mass of random interesterified oils and fats A2 with iodine value of less than 1), 20.0% by mass of liquid oil (20.0% by mass of soybean oil), and 15.0% by mass of lauric oils and fats (15.0% by mass of extremely hardened palm oil). Oils and fats 5 Raw oils and fats: Mixture of 35.0 mass% palm-based oils and fats (35.0 mass% randomly interesterified oils of palm olein with an iodine value of 56), 15.0 mass% randomly interesterified oils and fats A (15.0 mass% randomly interesterified oils and fats A2 with an iodine value of less than 1), and 50.0 mass% liquid oil (50.0 mass% soybean oil). Oils and fats 6 Raw oils and fats: A mixed oil containing 60.0 mass% palm-based oils and fats (15.0 mass% random interesterified oil of palm olein with an iodine value of 56, 45 mass% palm mid part with an iodine value of 45), 10.0 mass% random interesterified oil A (10.0 mass% random interesterified oil A2 with an iodine value of less than 1), and 30.0 mass% liquid oil (30.0 mass% soybean oil). Oils and fats 7 Raw oils and fats: Mixture of 65.0 mass% palm-based oils and fats (25.0 mass% randomly interesterified oils of palm olein with an iodine value of 56, and 40 mass% palm superolein with an iodine value of 60), 10.0 mass% randomly interesterified oil A (10.0 mass% randomly interesterified oil A2 with an iodine value of less than 1), and 25.0 mass% liquid oil (25.0 mass% rapeseed oil). Oils and fats 8 Raw oils and fats: Mixture of 25.0 mass% palm-based oils and fats (10.0 mass% palm oil, 15.0 mass% random interesterified oil of palm olein with an iodine value of 56), 50.0 mass% random interesterified oil A (25.0 mass% random interesterified oil A1 with an iodine value of 23, 25.0 mass% random interesterified oil A2 with an iodine value of less than 1), and 25.0 mass% liquid oil (25.0 mass% soybean oil). Random interesterified oil A1 with an iodine value of 23: a random interesterified oil of a mixed oil of 50 parts by mass of extremely hardened palm kernel oil, 15 parts by mass of palm stearin with an iodine value of 32, and 35 parts by mass of palm mid fraction with an iodine value of 45. Randomly interesterified oil A2 having an iodine value of less than 1: a randomly interesterified oil of a mixed oil of 50 parts by mass of extremely hardened palm kernel olein oil and 50 parts by mass of extremely hardened palm stearin oil.

[0069] [Production of fat and oil composition for baked goods of Example 1] An oil phase was prepared by melting and mixing fats and oils 1 (93.9 parts by mass), emulsifier (0.57 parts by mass), flavor (0.007 parts by mass), coloring (0.00135 parts by mass), and antioxidant (0.025 parts by mass). Next, water (5.02 parts by mass) and salt (0.5 parts by mass) were mixed to prepare an aqueous phase, and 94.50335 parts by mass of the prepared oil phase and 5.52 parts by mass of the aqueous phase were mixed to perform preliminary emulsification. The obtained preliminary emulsion was rapidly cooled and plasticized using an onlator to obtain the fat and oil composition for baked confectionery of Example 1 (water-in-oil emulsion (margarine), fat and oil content 93.9% by mass, moisture 5.0% by mass).

[0070] [Production of fat and oil composition for baked goods of Example 2] An oil phase was prepared by melting and mixing fats and oils 2 (93.68 parts by mass), emulsifier (0.57 parts by mass), flavor (0.45 parts by mass), and coloring (0.00135 parts by mass). Next, water (5 parts by mass) and salt (0.3 parts by mass) were mixed to prepare an aqueous phase, and 94.70135 parts by mass of the prepared oil phase and 5.3 parts by mass of the aqueous phase were mixed to perform preliminary emulsification. The obtained preliminary emulsion was rapidly cooled and plasticized using an onlator to obtain an oil and fat composition for baked confectionery of Example 2 (water-in-oil emulsion (margarine), fat and oil content 93.7% by mass, water content 5.0% by mass).

[0071] [Production of fat and oil composition for baked goods of Example 3] An oil phase was prepared by melting and mixing fats and oils 3 (83.36 parts by mass), emulsifier (0.4 parts by mass), flavor (0.04 parts by mass), coloring (0.001 parts by mass), and antioxidant (0.025 parts by mass). Next, water (16.0 parts by mass) and salt (0.2 parts by mass) were mixed to prepare an aqueous phase, and 83.826 parts by mass of the prepared oil phase and 16.2 parts by mass of the aqueous phase were mixed to perform preliminary emulsification. The obtained preliminary emulsion was rapidly cooled and plasticized using an onlator to obtain an oil and fat composition for baked confectionery of Example 3 (water-in-oil emulsion (margarine), fat and oil content 83.4% by mass, water content 16.0% by mass).

[0072] [Production of fat and oil composition for baked goods of Comparative Example 1] An oil phase was prepared by melting and mixing fats and oils 4 (82.58 parts by mass), emulsifier (0.9 parts by mass), flavoring (0.02 parts by mass), and coloring (0.001 parts by mass). Next, water (16.0 parts by mass), salt (0.2 parts by mass), and skim milk powder (0.3 parts by mass) were mixed to prepare an aqueous phase, and 83.501 parts by mass of the prepared oil phase and 16.5 parts by mass of the aqueous phase were mixed to perform preliminary emulsification. The obtained preliminary emulsion was rapidly cooled and plasticized using an onlator to obtain an oil and fat composition for baked confectionery of Comparative Example 1 (water-in-oil emulsion (margarine), fat and oil content 82.6% by mass, water content 16.0% by mass).

[0073] [Production of fat and oil composition for baked goods of Comparative Example 2] The oil phase was prepared by melting and mixing the oil and fat 5 (83.36 parts by mass), emulsifier (0.4 parts by mass), flavor (0.04 parts by mass), coloring agent (0.001 parts by mass), and antioxidant (0.025 parts by mass). Next, water (16.0 parts by mass) and salt (0.2 parts by mass) were mixed to prepare an aqueous phase, and the prepared oil phase (83.826 parts by mass) and aqueous phase (16.2 parts by mass) were mixed to perform preliminary emulsification. The obtained preliminary emulsion was rapidly cooled and plasticized using an onlator to obtain an oil and fat composition for baked confectionery of Comparative Example 2 (water-in-oil emulsion (margarine), oil and fat content 83.4% by mass, water content 16.0% by mass).

[0074] [Production of fat and oil composition for baked goods of Comparative Example 3] An oil phase was prepared by dissolving and mixing fats and oils 6 (81.79 parts by mass), emulsifier (0.7 parts by mass), flavor (0.11 parts by mass), and coloring (0.001 parts by mass). Next, water (16.0 parts by mass), salt (0.2 parts by mass), skim milk powder (0.5 parts by mass), flavor enhancer (0.5 parts by mass), and seasoning (0.2 parts by mass) were mixed to prepare an aqueous phase, and 82.601 parts by mass of the prepared oil phase and 17.4 parts by mass of the aqueous phase were mixed to perform preliminary emulsification. The obtained preliminary emulsion was rapidly cooled and plasticized using an onlator to obtain an oil and fat composition for baked confectionery of Comparative Example 3 (water-in-oil emulsion (margarine), fat and oil content 81.8% by mass, water content 16.0% by mass).

[0075] [Production of fat and oil composition for baked goods of Comparative Example 4] An oil phase was prepared by melting fat and oil 7 (93.2 parts by mass). Next, water (5 parts by mass), salt (0.4 parts by mass), enzyme-treated egg yolk (1 part by mass), and flavoring material (0.4 parts by mass) were mixed to prepare an aqueous phase, and 93.2 parts by mass of the prepared oil phase and 6.8 parts by mass of the aqueous phase were mixed to perform preliminary emulsification. The obtained preliminary emulsion was rapidly cooled and plasticized using an onlator to obtain an oil and fat composition for baked confectionery of Comparative Example 4 (water-in-oil emulsion (margarine), fat and oil content 93.2% by mass, moisture 5.0% by mass).

[0076] [Production of fat and oil composition for baked goods of Example 4] An oil phase was prepared by melting and mixing fats and oils 8 (88.8 parts by mass), emulsifier (0.57 parts by mass), flavoring (0.37 parts by mass), and coloring (0.00135 parts by mass). Next, water (10 parts by mass), salt (0.2 parts by mass), and flavoring (0.1 parts by mass) were mixed to prepare an aqueous phase, and the prepared oil phase (89.74135 parts by mass) and aqueous phase (10.3 parts by mass) were mixed to perform preliminary emulsification. The obtained preliminary emulsion was rapidly cooled and plasticized using an onlator to obtain an oil and fat composition for baked confectionery of Example 4 (water-in-oil emulsion (margarine), fat and oil content 88.8% by mass, water 10.0% by mass).

[0077] The hardness of each of the fat and oil compositions for baked goods at 20°C was measured by the following method, and the measurement results are shown in Tables 1 and 2. The triglyceride content and fatty acid content of the fat and oil contained in each of the fat and oil compositions for baked goods are shown in Tables 1 and 2. The content is expressed in mass% (there is no unit for mass ratio).

[0078] <Method for measuring hardness of fat or oil composition for baked goods> The hardness of the tart dough was measured using a rheometer (manufactured by Yamaden Co., Ltd., CREEP METER RE2-33005B) according to the following procedures 1) to 3). A cylindrical plunger (made of resin) with a diameter of 30 mm and a height of 8 mm was used for the measurement with the rheometer. The hardness measured with the rheometer was the maximum load at 50% deformation (when the plunger penetrated 7.5 mm). 1) A fat and oil composition for baked goods is placed in a cylindrical stainless steel container having a diameter of 40 mm and a height of 15 mm. Fill it completely without any gaps and scrape the top surface. 2) The stainless steel container filled with the oil composition for baked goods is placed in a thermostatic chamber set at 20°C. Adjust the temperature overnight. 3) The stainless steel container filled with the temperature-adjusted fat and oil composition for baked goods is quickly removed, Using a rheometer, the material was filled into a stainless steel container at a measurement speed of 1 mm / sec. The hardness of the fat and oil composition for baked goods thus obtained is measured.

[0079] [Production and evaluation of tarts] Using each of the prepared fat and oil compositions for baked confectionery, a tart dough (cookie dough) was prepared according to the following procedures 1) to 6) with the composition shown in Table 3 (note that the grain flour mixed in the tart dough in Table 3 contains 100% by mass of wheat flour. The moisture content of the tart dough prepared using the fat and oil compositions for baked confectionery of Examples 1 and 2 and Comparative Example 5 was 11.6% by mass, and the moisture content of the tart dough prepared using the fat and oil compositions for baked confectionery of Example 3 and Comparative Examples 1 to 4 was 14.7% by mass). Using the prepared tart dough, a tart was prepared according to the following procedure 7). The texture of the obtained tart was evaluated according to the following method. The results are shown in Table 1.

[0080] [Tart manufacturing procedure] 1) Mix the fats and oils. 2) Add the white sugar and mix. 3) Add the whole eggs with the salt dissolved in them and mix. 4) Add the flour and mix. 5) Divide the prepared dough into 30g portions and place them into tart molds (top diameter 73 mm, bottom diameter 62 mm, Fill to a height of 24 mm. 6) Place a mold (upper diameter 67 mm, lower diameter 56 mm, height 1.5 mm) on the tart mold filled with dough. 21mm) to squeeze the dough into a tart shape. 7) Bake in an oven with top heat at 180℃ and bottom heat at 160℃ for 24 minutes.

[0081] <Evaluation of the texture of the tart> A panel of five experts evaluated the texture of the tarts about 24 hours after baking. A tart was judged to have a crunchy texture when three or more experts rated it as having a crunchy texture. The experts who evaluated the texture of the tarts regularly received training in sensory evaluation of food texture, etc., and there was little individual variation in the results of the sensory evaluation of food texture, etc.

[0082] [Table 1]

[0083] [Table 2]

[0084] [Table 3]

[0085] The tart produced using the fat and oil composition for baked confectionery of the example had a crunchy texture. On the other hand, the tart produced using the comparative example of the fat and oil composition for baked confectionery did not have a crunchy texture.

Claims

1. The measurement speed was 1 mm / sec using a rheometer (plunger: diameter 30 mm, height 8 mm). The oil-and-fat composition for baked goods has a hardness of 15N or more at 20°C when measured under the following conditions and satisfies the following conditions, wherein the oil-and-fat composition for baked goods contains 15 to 60% by mass of palm-based oil and fat, 10 to 60% by mass of randomly transesterified oil and fat between lauric oil and palm-based oil and 10 to 50% by mass of liquid oil (excluding the plastic oil-and-fat composition A and the oil-and-fat 1 described below). Oil and fat composition for baked goods: An oil and fat composition for baked goods, comprising 20-50% by mass of X3, 10% by mass or less of X3 from C32-38, 3-30% by mass of X3 from C40-46, 3-25% by mass of X3 from C48-54, 15-45% by mass of X3 from C40-54, 5-35% by mass of X2U, 5-30% by mass of XU2, and 10-40% by mass of U3, wherein the ratio of the content of X3 from C40-54 to the content of X3 in the oil and fat contained therein is 0.7 or more, and the ratio of the content of X3 from C40-46 to the content of X3 in the oil and fat contained therein is 0.3-0.

65. In the above conditions, X, U, X3, X2U, XU2, U3, X3 in C32 to C38, X3 in C40 to C46, ​​X3 in C48 to C54, and X3 in C40 to C54 respectively represent the following. X: Saturated fatty acid with 8 to 18 carbon atoms U: unsaturated fatty acid with 18 carbon atoms X3: Triglyceride with 3 X molecules bonded X2U: Triglyceride with two X molecules and one U molecule bonded XU2: Triglyceride with one X molecule and two U molecules bonded U3: Triglyceride with three U molecules bonded C32-38 X3: X3 with a total of 32-38 carbon atoms in the fatty acid residues C40-46 X3: X3 with a total of 40-46 carbon atoms in the fatty acid residues C48-54 X3: X3 with a total of 48-54 carbon atoms in the fatty acid residues C40-54 X3: X3 with a total of 40-54 carbon atoms in the fatty acid residues Plastic oil and fat composition A: A plastic oil and fat composition obtained by mixing 10 kg of palm kernel olein and 10 kg of palm stearin to carry out a random transesterification reaction, and hydrogenating the oil and fat (20.8 parts by mass) until the iodine value becomes 2 or less after the transesterification reaction is completed, and dissolving and mixing palm oil (37.5 parts by mass), soybean oil (25 parts by mass), emulsifier (0.4 parts by mass), flavoring (0.1 parts by mass), antioxidant (0.00025 parts by mass), and coloring agent (carotene) (0.00001 parts by mass) in an oil phase and mixing water (16.0 parts by mass) and salt (0.2 parts by mass) in an aqueous phase to pre-emulsify the oil and fat composition, and then quenching and plasticizing the resulting pre-emulsion. Oil and fat 1: A mixed oil of palm-based oil, randomly esterified oil of lauric oil and palm-based oil, and liquid oil, having a solid fat content of 35.1% at 10°C, 26.9% at 20°C, and 10.0% at 35°C.

2. The fat and oil composition for baked goods according to claim 1, wherein the fat and oil composition for baked goods is a fat and oil composition for tarts.

3. An oil and fat composition for baked goods as described in claim 1 or claim 2, containing a moisture content of more than 8.5 mass% and not more than 20 mass%.

4. A dough for baked goods obtained by using the fat and oil composition for baked goods according to any one of claims 1 to 3.

5. The dough for baked goods according to claim 4, wherein the dough for baked goods is a dough for a tart.

6. A baked confectionery produced by baking the dough for baked confectionery according to claim 4 or 5.

7. The baked confectionery according to claim 6, wherein the baked confectionery is a tart.

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