Oil-in-polyhydric alcohol emulsified fat composition and confectionery

Abstract

To provide an oil-in-polyhydric alcohol emulsion oil composition that can improve the texture and shelf life of sweets and has excellent workability.SOLUTION: An oil-in-polyhydric alcohol emulsion oil composition is used to make sweets and contains oil, an emulsifier, and a polyhydric alcohol that is liquid at 20°C and has a viscosity of less than 13 Pa s at 20°C.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil-in-polyhydric alcohol emulsified oil-and-fat composition for use in confectionery production, and to confectionery in which the oil-in-polyhydric alcohol emulsified oil-and-fat composition is used. [Background technology]

[0002] Various techniques for using fat and oil compositions in confectionery have been proposed. For example, it has been proposed to produce confectionery (typically baked products) using foaming emulsified fats and oils or foaming fluid shortening. The confectionery is produced by baking dough obtained by any method. In the process of producing the dough, foaming emulsified fats and oils or foaming fluid shortening are used.

[0003] However, when confectionery is produced on an industrial scale using the all-in-mix method using foaming emulsified oils and fats or foaming fluid shortening, the internal phase of the confectionery becomes fine-grained, resulting in a sticky texture. On the other hand, there is also a demand for producing homemade-style confectionery with a coarse internal phase and a crispy texture. Furthermore, while the addition of foaming emulsified oils and fats or foaming fluid shortening in the post-flour-mixing method can achieve a crispy texture similar to that of homemade confectionery to some extent, there is a problem in that the air bubbles in the batter (dough) tend to become unstable, resulting in poor texture and volume of the confectionery. As described above, the method using foaming emulsified oils and fats or fluid shortening leaves room for improvement in texture.

[0004] Therefore, as a technique for improving the texture of confectionery, for example, the techniques of Patent Documents 1 to 3 have been proposed. Specifically, Patent Documents 1 and 2 disclose emulsified oil and fat compositions used in pies. Similarly, Patent Document 3 discloses a water-in-oil emulsified oil and fat composition used in cakes. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 1988-222642 A [Patent Document 2] JP 1988-240742 A [Patent Document 3] JP 1984-196037 A Summary of the Invention [Problem to be solved by the invention]

[0006] However, in the techniques of Patent Document 1 and Patent Document 2, the fluidity of the emulsified oil and fat composition is low, which causes problems with workability. In addition, in the technique of Patent Document 3, the foaming agent contained in the emulsified oil and fat composition is in a paste form, which causes problems with workability, similar to the techniques of Patent Documents 1 and 2. In other words, the techniques of Patent Documents 1 to 3 have room for improvement in workability. Furthermore, the techniques of Patent Documents 1 to 3 have not considered the storage stability (i.e., shelf life) of confectionery using an emulsified oil and fat composition. As described above, there is room for improvement from the viewpoint of improving the storage stability of confectionery and the workability of the emulsified oil and fat composition while improving the texture.

[0007] The present invention has been made in view of the above circumstances, and aims to provide an oil-in-polyhydric alcohol emulsified oil and fat composition that can improve the texture and storage stability of confectionery and has good workability. [Means for solving the problem]

[0008] In order to solve the above problems, the oil-in-polyhydric alcohol emulsified oil-and-fat composition of the present invention is an oil-in-polyhydric alcohol emulsified oil-and-fat composition used in confectionery, which contains an oil, an emulsifier, and a polyhydric alcohol that is liquid at 20°C, and has a viscosity at 20°C of less than 13 Pa s. [Effects of the Invention]

[0009] According to the present invention, it is possible to improve the texture and storage stability of confectionery, and the workability is improved. DETAILED DESCRIPTION OF THE INVENTION

[0010] <Oil-in-polyhydric alcohol emulsified oil composition> The oil-in-polyhydric alcohol emulsified oil-and-fat composition of the present invention is used in confectionery. Confectionery produced using the oil-in-polyhydric alcohol emulsified oil-and-fat composition of the present invention is typically a baked product. Examples of confectionery include cakes such as sponge cake, butter cake, pound cake, cake donut, bouche, pancake, steamed cake, and waffle, as well as biscuits and cookies. Specifically, the oil-in-polyhydric alcohol emulsified oil-and-fat composition contains an oil, an emulsifier, and a polyhydric alcohol. In the form of an oil-in-polyhydric alcohol emulsified oil-and-fat composition, it can be added to confectionery dough without defoaming, allowing for the production of voluminous baked products.

[0011] The oil-in-polyhydric alcohol emulsified oil-and-fat composition may contain any edible oil or fat, such as palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, corn oil, olive oil, sesame oil, shea butter, sal fat, cacao butter, lard, beef tallow, milk fat, fractionated oils thereof, and processed oils thereof (those that have been subjected to one or more of hardening and transesterification).

[0012] The oils and fats contained in the oil-in-polyhydric alcohol emulsified oil and fat composition are preferably liquid at 20°C. Examples of oils and fats that are liquid at 20°C include liquid vegetable oils such as superolein fractionated from rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and palm oil; fractionated soft parts of animal fats and fats such as milk fat, beef tallow, lard, and fish oil; and oils and fats containing highly unsaturated fatty acids such as perilla oil, perilla oil, and linseed oil, which contain α-linolenic acid as the highly unsaturated fatty acid in the fatty acids that make up the oil and fat; fish oils and seaweed oils containing EPA or DHA as the highly unsaturated fatty acid; and evening primrose oil and borage oil, which contain γ-linolenic acid as the highly unsaturated fatty acid. Furthermore, these liquid oils may be winterized to remove solid fats and waxes. Of these, rapeseed oil is particularly preferred. These may be used alone or in combination of two or more. When an oil or fat that is liquid at 20°C is used, the dispersibility of the oil-in-polyhydric alcohol emulsified oil or fat composition is improved.

[0013] The fat content in the oil-in-polyhydric alcohol emulsified fat composition is preferably 72% by mass or less, more preferably 65% ​​by mass or less, even more preferably 60% by mass or less, and particularly preferably 55% by mass or less. When the fat content is within the range of 70% by mass or less, the shelf life of the confectionery can be improved, and the emulsion stability and dispersibility of the oil-in-polyhydric alcohol emulsified fat composition are improved, resulting in a voluminous baked product. The lower limit is preferably 5% by mass or more, more preferably 10% by mass or more. When the fat content is within the range of 5% by mass or more, the texture of the confectionery can be improved.

[0014] The oil-in-polyhydric alcohol emulsified oil-and-fat composition may contain any emulsifier, such as one or more of glycerin fatty acid esters (monoglyceride, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters), propylene glycol fatty acid esters, lecithin (soybean lecithin, egg yolk lecithin, sunflower lecithin, etc.), lecithin enzymatic hydrolysates (soybean lysolecithin, egg yolk lysolecithin, etc.), saponin, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, sphingolipids, plant sterols, bile powder, and tomato glycolipids.

[0015] The emulsifier contained in the oil-in-polyhydric alcohol emulsified oil-and-fat composition of this embodiment is preferably an emulsifier with an HLB of 6 or more. Examples of emulsifiers with an HLB of 6 or more include glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, enzyme-treated lecithins (soybean lysolecithin, egg yolk lysolecithin, etc.), saponin, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, calcium stearoyl lactylate, and sodium stearoyl lactylate, with sucrose fatty acid esters being particularly preferred. The use of an emulsifier with an HLB of 6 or more can improve the texture and storage stability of confectionery, and improve the emulsion stability of the oil-in-polyhydric alcohol emulsified oil-and-fat composition.

[0016] Here, the HLB value can be determined by the Griffin formula (Atlas method).

[0017] In addition to an emulsifier with an HLB of 6 or more, it is preferable to include an emulsifier with an HLB of less than 6 in the oil-in-polyhydric alcohol emulsified oil-and-fat composition. Examples of emulsifiers with an HLB of less than 6 include glycerin fatty acid esters (monoglycerides, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters), propylene glycol fatty acid esters, lecithin (soybean lecithin, egg yolk lecithin, sunflower lecithin, etc.), sucrose fatty acid esters, sorbitan fatty acid esters, etc., with glycerin fatty acid esters being particularly preferred. The use of an emulsifier with an HLB of less than 6 can further improve the texture of the confectionery.

[0018] An oil-in-polyhydric alcohol emulsified oil composition is produced by dispersing an oil in a polyhydric alcohol using an emulsifier, for example, by dispersing an emulsifier in a polyhydric alcohol, dissolving the emulsifier at elevated temperature, and then adding the oil.

[0019] The emulsifier contained in the oil-in-polyhydric alcohol emulsified oil-and-fat composition is preferably 40% by mass or less, more preferably 20% by mass or less, even more preferably 10% by mass or less, and particularly preferably 5% by mass or less. When the emulsifier content is within the range of 40% by mass or less, the shelf life of the confectionery can be improved, and the emulsion stability and dispersibility of the oil-in-polyhydric alcohol emulsified oil-and-fat composition are improved, resulting in a voluminous baked product. The lower limit is preferably 0.5% by mass or more, more preferably 1% by mass or more, and even more preferably 2% by mass or more. When the emulsifier content is within the range of 0.5% by mass or more, the texture of the confectionery can be improved.

[0020] The polyhydric alcohol contained in the oil-in-polyhydric alcohol emulsified oil-and-fat composition may be any polyhydric alcohol that is liquid at 20°C. For example, one or more polyhydric alcohols such as glycerin (melting point 18°C) and propylene glycol (melting point -59°C) may be contained in the oil-in-polyhydric alcohol emulsified oil-and-fat composition, with glycerin being particularly preferred. When a polyhydric alcohol that is liquid at 20°C is used in the oil-in-polyhydric alcohol emulsified oil-and-fat composition, the water activity of the confectionery made using the oil-in-polyhydric alcohol emulsified oil-and-fat composition is reduced. This has the advantage of improving the shelf life of the confectionery (i.e., extending its shelf life). When water is contained in the oil-in-polyhydric alcohol emulsified oil-and-fat composition, the water content in the oil-in-polyhydric alcohol emulsified oil-and-fat composition is preferably 15% by mass or less, more preferably 13% by mass or less, and even more preferably 11% by mass or less. When the water content in the oil-in-polyhydric alcohol emulsified oil-and-fat composition is within the range of 15% by mass or less, the shelf life of the confectionery can be improved.

[0021] The ratio of emulsifier to polyhydric alcohol (emulsifier content / polyhydric alcohol content) is, for example, preferably 0.0005 to 0.7, more preferably 0.01 to 0.3, and even more preferably 0.03 to 0.1. When the emulsifier to polyhydric alcohol ratio is within the range of 0.0005 to 0.7, the texture and storage stability of the confectionery can be improved, and the dispersibility of the oil-in-polyhydric alcohol emulsified oil and fat composition becomes good.

[0022] The ratio of fat to polyhydric alcohol (fat content / polyhydric alcohol content) is, for example, preferably 0.1 to 3.0, more preferably 0.5 to 2.0, and even more preferably 0.8 to 1.5. When the fat to polyhydric alcohol ratio is within the range of 0.1 to 3.0, the texture and storage stability of the confectionery can be improved, and the dispersibility of the oil-in-polyhydric alcohol emulsified fat composition can be improved.

[0023] The oil-in-polyhydric alcohol emulsified oil and fat composition may or may not further contain an enzyme, but it is preferable that the composition further contains an enzyme, as this further improves the texture of the confectionery.

[0024] The enzyme contained in the oil-in-polyhydric alcohol emulsified oil composition is not particularly limited, but examples thereof include amylase, lipase, phospholipase, hemicellulase, protease, etc. Among these, amylase is preferred, and glucose-tolerant amylase is particularly preferred. Examples of glucose-tolerant amylase include commercially available Novamyl 3DBG, Novamyl 3D Concentrate BG, and Opticake Fresh (all manufactured by Novozymes Japan Co., Ltd.).

[0025] The texture of the confectionery can be further improved by incorporating the enzyme and emulsifier into the oil-in-polyhydric alcohol emulsified fat composition of the present invention rather than using each alone.

[0026] The enzyme is preferably added to the emulsion after the emulsifier in the polyhydric alcohol has completely dissolved. Furthermore, in order to maintain the enzyme's inherent activity, the lower the temperature of the emulsion at the time of addition, the easier it is to disperse the enzyme because the viscosity of this composition is sufficiently low at the temperature during production.

[0027] Methods for adding an enzyme to an emulsion include dispersing the enzyme in an oil phase, dispersing the enzyme in a polyhydric alcohol, adding the enzyme directly to the emulsion, and dispersing the enzyme in a small amount of water before adding it.From the viewpoint of maintaining the original activity of the enzyme, the method of dispersing the enzyme in a small amount of water before adding it is most preferred.

[0028] The oil-in-polyhydric alcohol emulsified oil and fat composition of the present invention may contain other ingredients in addition to the oil, emulsifier, polyhydric alcohol, and enzyme. The other ingredients are not particularly limited, but examples include milk, dairy products, non-dairy milk, flavoring agents obtained by enzymatically treating dairy products, proteins, carbohydrates, salts, acidulants, pH adjusters, antioxidants, spices, thickeners, coloring components, flavorings, alcoholic beverages, powdered oils and fats, and yeast extract. Milk includes cow's milk, etc. These include conventionally known ingredients. Dairy products include skim milk, fresh cream, cheese (natural cheese, processed cheese, etc.), cultured milk, concentrated milk, concentrated skim milk, unsweetened condensed milk, sweetened condensed milk, unsweetened condensed skim milk, sweetened condensed skim milk, whole milk powder, skim milk powder, cream powder, whey powder, protein-enriched whey powder, whey cheese (WC), whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, sodium caseinate, potassium caseinate, etc. Proteins include plant proteins such as soy protein, pea protein, fava bean protein, and wheat protein. Non-dairy milks include almond milk, coconut milk, and rice milk. Carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, sweeteners such as stevia and aspartame, starch, starch hydrolysates (dextrin, indigestible dextrin, etc.), modified starch (etherified carboxymethyl starch, hydroxypropyl starch, esterified starch phosphate, octenyl Examples of antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignans, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, and tea extracts. Examples of spices include capsaicin, anethole, eugenol, cineole, and zingerone.Thickeners include carrageenan, xanthan gum, gum arabic, guar gum, propylene glycol alginate (PGA), etc. Coloring ingredients include carotene, annatto, astaxanthin, etc.

[0029] The viscosity of the oil-in-polyhydric alcohol emulsified oil-and-fat composition of the present invention is less than 13 Pa·s at 20° C. Preferably, the viscosity of the oil-in-polyhydric alcohol emulsified oil-and-fat composition is less than 6.5 Pa·s at 20° C. In the present invention, the viscosity of the oil-in-polyhydric alcohol emulsified oil-and-fat composition is less than 13 Pa·s at 20° C. Therefore, the fluidity and dispersibility are high at low and room temperatures, and a voluminous baked product can be obtained.

[0030] The oil-in-polyhydric alcohol emulsified oil and fat composition of the present invention can be produced by adding an oil phase containing an oil to an aqueous phase containing a polyhydric alcohol, followed by stirring. The emulsifier, whether it has an HLB of 6 or more or less than 6, may be added to either the aqueous or oil phase, but to facilitate emulsion preparation, it is preferable to add an emulsifier with an HLB of 6 or more to the aqueous phase, and to further improve the texture of the confectionery, it is preferable to add an emulsifier with an HLB of less than 6 to the oil phase.

[0031] <Confectionery> A dough is obtained using the oil-in-polyhydric alcohol emulsified fat and oil composition of the present invention as a raw material, and the dough is baked to produce a confectionery (baked product).

[0032] The dough is made from, for example, cereal flour and an oil-in-polyhydric alcohol emulsified fat composition as raw materials. The dough is mainly made of cereal flour, and the cereal flour is not particularly limited as long as it is typically blended into dough for baked goods, but examples thereof include wheat flour (strong flour, medium-strength flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, and soy flour.

[0033] In addition to the cereal flour and the oil-in-polyhydric alcohol emulsified fat and oil composition, any other ingredients typically used in confectionery dough can be incorporated into the dough without any particular restrictions. The amount of these ingredients can also be adjusted appropriately, taking into account the range typically used in baked dough. Specific examples include water, milk, dairy products, proteins, carbohydrates, eggs, processed egg products, starch, salts, emulsifiers, emulsifying foaming agents (emulsified fats and oils), powdered fats and oils, yeast extract, yeast, yeast food, cocoa mass, cocoa powder, chocolate, coffee, black tea, matcha, vegetables, fruits, fruit juice, jam, fruit sauce, meat, seafood, beans, soybean flour, tofu, soy milk, soy protein, leavening agents, sweeteners, seasonings, spices, coloring agents, flavorings, etc. [Example]

[0034] Examples of the present invention will be described in detail below, but the present invention is not limited to the following examples.

[0035] <Oil composition> The oil and fat compositions according to Examples 1 to 12 (oil-in-polyhydric alcohol emulsified oil and fat compositions) and the oil and fat compositions according to Comparative Examples 1 to 7 were produced using the formulations shown in Tables 1 to 3. The oil and fat compositions of each Example and Comparative Example were used by adding them to the dough of confectionery (sponge cake, pound cake).

[0036] The fat and oil compositions of Examples 1-12 and Comparative Examples 2-4, 6, and 7 were produced by first dispersing an emulsifier and an enzyme (in Example 12, the enzyme was dispersed in water beforehand) in a polyhydric alcohol, dissolving the mixture at elevated temperature, and then gradually adding the fat and oil while stirring with a homomixer (MARK II 2.5 model, PRIMIX CORPORATION). The fat and oil composition of Comparative Example 5 was produced by dispersing an emulsifier in a fat and oil, dissolving the mixture at elevated temperature, and then gradually adding the polyhydric alcohol while stirring with a homomixer (MARK II 2.5 model, PRIMIX CORPORATION). The fat and oil composition of Comparative Example 1 was blended directly into a confectionery (sponge cake) dough without mixing with the ingredients listed in Table 2.

[0037] [Table 1]

[0038] [Table 2]

[0039] [Table 3]

[0040] (1) Emulsified form The emulsion form of the oil and fat compositions of the Examples and Comparative Examples was evaluated according to the following criteria: Oil-in-polyhydric alcohol type (◯): When the oil and fat composition was dissolved in water, it became cloudy and was uniformly dispersed. Polyhydric alcohol type in oil (×): When the oil composition was dissolved in water, it did not disperse but separated. Since the oil and fat composition according to Comparative Example 1 was a non-emulsified product, no test was conducted on the emulsified form.

[0041] (2) Viscosity The viscosity of the oil and fat compositions of the Examples and Comparative Examples was measured at 20°C using a vibration viscometer (Model SV-10, manufactured by A&D Co., Ltd.).

[0042] As can be seen from Table 1, the oil and fat compositions of Examples 1-12 have an emulsion form of oil-in-polyhydric alcohol and a viscosity at 20°C of less than 13 Pa s. On the other hand, as can be seen from Table 2, the oil and fat compositions of Comparative Examples 1-3 and 5-7 have an emulsion form other than oil-in-polyhydric alcohol or have a viscosity at 20°C of 13 Pa s or more. As can be seen from the above, it can be seen that all of the oil and fat compositions of Examples 1-12 (oil-in-polyhydric alcohol emulsified oil and fat compositions) have high fluidity and good workability at low and room temperatures compared to the oil and fat compositions of Comparative Examples.

[0043] <Sponge cake> Using the fat and oil compositions of Examples 1-12 and Comparative Examples 1-7, sponge cakes were produced according to the following steps 1 to 6. In Example 8, the enzyme was not blended into the fat and oil composition, but was added together with the soft flour in the following step 3.

[0044] Step 1: Liquid whole eggs (200 g) and white sugar (120 g) were mixed and heated to 40°C in a hot bath. Step 2: The mixture was stirred using KitchenAid KSM5WH (manufactured by FMI Co., Ltd.) and the specific gravity was adjusted to 0.25. Step 3: Add plain flour (100g) and mix with a spatula. Step 4: Margarine (30g) melted at 60°C was added and mixed with a spatula. Step 5: The oil and fat composition (15 g) was added and mixed with a spatula to prepare a dough. Step 6: 300g of the batter was poured into a No. 6 mold and baked at 170°C for 32 minutes.

[0045] <Pound cake> Using the oil and fat compositions of Examples 6 and 7 and Comparative Example 4, pound cakes were produced according to the following steps 1 to 4.

[0046] Step 1: The oil and fat composition (22.5 g), margarine (127.5 g), and white sugar (150 g) were stirred using KitchenAid KSM5WH (manufactured by FMI Co., Ltd.), and the specific gravity was adjusted to 0.7. Step 2: Liquid whole egg (150g) was gradually added and mixed, and the specific gravity was adjusted to 0.75. Step 3: Add plain flour (150 g) and baking powder (1.5 g) and mix at low speed for 1 minute (final specific gravity 0.85). Step 4: 350g of the dough was placed in a pound cake mold and baked in an oven at 175°C for 45 minutes.

[0047] The dough or sponge cakes produced using the oil and fat compositions of the Examples and Comparative Examples were evaluated for dispersibility, antifoaming property, shelf life, and texture as follows. Dispersibility is an evaluation of the oil and fat composition, antifoaming property is an evaluation of the dough of the sponge cake before baking, and shelf life and texture are evaluations of the sponge cake after baking. Tables 1 and 2 show the evaluation results. In the following explanation, the control example is a sponge cake produced by omitting step 5 of steps 1 to 6 for the above sponge cake (i.e., a sponge cake not containing the oil and fat composition).

[0048] (3) Dispersibility In step 5, the dispersibility when the oil and fat composition of the Examples or Comparative Examples was added was evaluated according to the following criteria. 1: When mixed several times with a spatula, the fat composition is evenly dispersed in the batter. 0: Even after mixing several times with a spatula, lumps of the fat or oil composition remain in the batter.

[0049] (4) Defoaming property The change in the state of the cake batter when the oil or fat composition was added to the cake batter was evaluated according to the following criteria. 1: No significant change. 0: Air bubbles escaped from the top of the batter, resulting in an uneven marbled batter color.

[0050] (5) Preservation (shelf life) The difference in water activity between the sponge cake of the control example and the sponge cake of the example or comparative example was calculated and evaluated according to the following criteria: The lower the water activity value, the longer the shelf life. Water activity difference = water activity of control sponge cake - water activity of example (comparative) sponge cake 3:0.015 or more 2: 0.0075 or more and less than 0.015 1: 0.003 or more and less than 0.0075 0: Less than 0.003

[0051] (6) Texture A 2cm section of the center layer of the sponge cake (1cm to 3cm from the bottom) was cut out, and the compressive stress was measured using a texture analyzer EZ-SX200N (Shimadzu Corporation) with a 30mm cylindrical jig under conditions of 70% compression and 5mm / sec. The rate of change in compressive stress compared to the control was then calculated using the following formula (F), and the softness of the cake was evaluated according to the following criteria. Rate of change (%) = Compressive stress of the fired product of the Example (Comparative Example) 3 days after firing / Compressive stress of the fired product of the Control Example 1 day after firing × 100 (F) 4: Less than 100% 3: 100% or more but less than 110% 2: 110% or more but less than 120% 1: 120% or more but less than 125% 0:125% or more

[0052] (7) Overall rating The total value of dispersibility, antifoaming property, storage stability, and texture was calculated and evaluated according to the following criteria. A: Dispersibility, antifoaming, preservation, and texture all score 1 or above, for an overall score of 9. B: Dispersibility, antifoaming, preservation, and texture all score 1 or higher, for an overall score of 8. C: Dispersibility, antifoaming, preservability, and texture are all 1 or higher, for an overall score of 7. D: Dispersibility, antifoaming, preservability, and texture are all 1 or higher, for an overall score of 6. E: Dispersibility, antifoaming, preservability, and texture are all 1 or higher, and the overall score is 5 or lower. F: One or more of dispersibility, antifoaming, preservability, and texture was 0 or could not be evaluated (-).

[0053] The sponge cakes and pound cakes produced using the oil and fat compositions of Examples 6 and 7 and Comparative Example 4 were evaluated for texture after frozen storage, texture after long-term storage (room temperature), and roughness due to starch retrogradation, as follows. Table 3 shows the evaluation results.

[0054] (8) Texture during freezing A 2cm section of the center layer of the sponge cake (1cm to 3cm from the bottom) was cut out, and the compressive stress was measured using a texture analyzer EZ-SX200N (Shimadzu Corporation) with a 30mm cylindrical jig under conditions of 70% compression and 5mm / sec. The rate of change in compressive stress was then calculated using the following formula (*), and the softness of the cake was evaluated according to the following criteria. Change rate (%) = Compressive stress of baked product according to Example (Comparative Example) after 90 days of frozen storage / Compressive stress of baked product according to Example (Comparative Example) after 1 day of frozen storage × 100 ... (*) 3: Less than 100% 2: 100% or more but less than 110% 1:110% or more but less than 120% 0:120% or more

[0055] (9) Texture during long-term storage (room temperature) The pound cake was cut into 2cm thick pieces, and the compressive stress was measured using a texture analyzer EZ-SX200N (Shimadzu Corporation) with a 30mm cylindrical jig under conditions of 40% compression and 5mm / sec. The rate of change in compressive stress was then calculated using the following formula (*), and the softness of the cake was evaluated according to the following criteria. Rate of change (%) = Compressive stress of the baked product of the example (comparative example) 90 days after baking (storage at 20°C) / Compressive stress of the baked product of the example (comparative example) 1 day after baking × 100 ... (*) 3: Less than 135% 2: 135% or more but less than 150% 1: 150% or more but less than 165% 0:165% or more

[0056] (10) Roughness due to starch retrogradation The pound cakes 90 days after baking were evaluated by a panel of 15. The sensory evaluation below was conducted after the selection of the panel members shown below and discussion among the panel members. A five-taste (sweet, sour, salty, bitter, and umami) discrimination test, a taste concentration difference discrimination test, a food taste discrimination test, and a standard smell test were conducted, and 15 panelists (7 men and 8 women in their 20s to 40s) who were deemed suitable for each test were selected. Next, before conducting the sensory evaluation, the entire panel held a discussion in advance to ensure that each panelist had a common understanding of the characteristics of each evaluation item. To eliminate bias among the panels in the sensory evaluation and increase the accuracy of the evaluation, the test lot numbers and contents of the samples were not disclosed to the panelists, and they were presented randomly. The evaluation was graded based on the number of panels who rated the samples as having no roughness. 3: 12 or more people 2:8~11 people 1:4~7 people 0:3 people or less

[0057] The oil and fat compositions in Comparative Examples 1-3 and 5-7 in Table 2 were rated as unrecognizable (-) for the evaluation of sponge cake (evaluation of storage stability and texture) for the following reasons: The oil and fat compositions in Comparative Examples 1 and 5 had an emulsified form other than an oil-in-polyhydric alcohol type, so foaming occurred when the oil and fat compositions were added to the cake batter, and a sponge cake could not be obtained. The oil and fat compositions in Comparative Examples 2, 3, 6, and 7 had a viscosity at 20°C of 13 Pa s or more, so they were poorly dispersible in the cake batter, and a uniform batter could not be obtained, so baking was not possible.

[0058] As can be understood from the above explanation, it is difficult to produce a sponge cake from an oil or fat composition that has either or both of the following: "an emulsion form other than an oil-in-polyhydric alcohol type" and "a viscosity at 20°C of 13 Pa·s or more."

[0059] Furthermore, in Comparative Example 4 in Table 2, although a sponge cake could be produced, it can be seen that the storage stability was poor because the oil and fat composition did not contain an alcohol that was liquid at 20°C as the polyhydric alcohol.

[0060] In contrast, it can be seen from Example 1-12 in Table 1 that the evaluations of all the items of dispersibility, defoaming property, storage stability, and texture are higher than those of Comparative Examples 1-7. Furthermore, it can be seen that the texture of the confectionery is improved by adding the enzyme to the oil and fat composition as in Example 7, rather than by blending the enzyme directly into the dough of the confectionery as in Example 8.

[0061] As can be seen from the above explanation, the oil-in-polyhydric alcohol emulsified fat composition of the present invention can improve the texture and storage stability of confectionery. Furthermore, since the oil-in-polyhydric alcohol emulsified fat composition has a viscosity of less than 13 Pa s at 20°C, it has high fluidity and good dispersibility at low and room temperatures.

[0062] Furthermore, in Comparative Example 4 in Table 3, although a sponge cake and a pound cake could be produced, since the oil and fat composition did not contain a polyhydric alcohol that was liquid at 20°C, it can be seen that the texture when stored in a freezer, the texture when stored for a long period (at room temperature), and the roughness due to starch aging were poor.

[0063] In contrast, it can be seen that Examples 6 and 7 in Table 3 were rated higher in all categories, including texture after frozen storage, texture after long-term storage (room temperature), and roughness due to starch retrogradation, compared to Comparative Example 4. Furthermore, it can be seen that when an enzyme is incorporated into the oil or fat composition as in Example 7, the evaluation is higher in all categories compared to Example 6, which did not incorporate an enzyme.

[0064] As can be understood from the above explanation, the oil-in-polyhydric alcohol emulsified oil and fat composition of the present invention can maintain the texture of confectionery not only for a few days after baking, but also when stored in a freezer or for long periods of several tens of days after baking.

Claims

1. An oil-in-polyhydric alcohol emulsified fat composition to be incorporated into the dough of a baked confectionery product, the composition comprising fat, an emulsifier, and a polyhydric alcohol that is liquid at 20°C, and having a viscosity at 20°C of less than 13 Pa·s. An oil-in-polyhydric alcohol emulsified oil composition.

2. The polyhydric alcohol is glycerin. The oil-in-polyhydric alcohol emulsified oil composition according to claim 1 .

3. The ratio of the emulsifier to the polyhydric alcohol is 0.0005 to 0.

7. The oil-in-polyhydric alcohol emulsified oil composition according to claim 1 or 2.

4. The ratio of the fat to the polyhydric alcohol is 0.1 to 3.

0. The oil-in-polyhydric alcohol emulsified oil composition according to any one of claims 1 to 3.

5. The emulsifier has an HLB of 6 or more. The oil-in-polyhydric alcohol emulsified oil composition according to any one of claims 1 to 4.

6. Further contains an emulsifier with an HLB of less than 6 The oil-in-polyhydric alcohol emulsified oil composition according to claim 5 .

7. It also contains enzymes The oil-in-polyhydric alcohol emulsified oil composition according to any one of claims 1 to 6.

8. Used in cakes The oil-in-polyhydric alcohol emulsified oil composition according to any one of claims 1 to 7.

9. A dough containing the oil-in-polyhydric alcohol emulsified oil and fat composition according to any one of claims 1 to 8 is baked. Sweets.

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