Oil and fat composition for kneading into baked confectionery dough

Abstract

To provide an oil and fat composition for kneading baked confectionery dough, enabling obtaining baked confectionery and composite bakery products having crispy excellent texture and suppressed in change in texture due to absorption of moisture and moisture transition by being used for production of baked confectionery and composite bakery products, and obtaining dough physical properties similar to the case of using butter.SOLUTION: An oil and fat composition for kneading baked confectionery dough contains oil and fat and a sugar alcohol composition, and has a solid fat content of 35-70% at 10°C and 15-50% at 20°C, and a specific gravity at 25°C of 0.9 or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition for kneading into baked confectionery dough, which is used to produce baked confectionery dough and composite dough for composite bakery products. [Background technology]

[0002] Baked goods include those characterized by a crispy texture after baking, such as cookies, biscuits, and pastry pies, and those characterized by a soft and moist texture after baking, such as muffins, sponge cakes, and pound cakes.

[0003] Of these, short paste dough is mainly used to make baked goods characterized by a crispy texture. Short paste dough is made from wheat flour, oils and fats, and aqueous ingredients, and has a low moisture content and is not fluid at room temperature. Therefore, baked goods obtained by baking short paste dough have a hard, crispy texture due to their low moisture content and high fat content. This crispy texture is enjoyed by many people.

[0004] However, baked goods obtained by baking short paste dough have a desirable texture immediately after baking, but as the baked goods absorb moisture over time, they lose their crispy texture and become moist. This moist texture is undesirable for baked goods produced by baking short paste dough. Furthermore, since baked goods are often stored for a while after production before being eaten, there is a problem that the texture is prone to change due to moisture absorption over time, which reduces the commercial value.

[0005] Butter is commonly used in the production of baked goods, and is usually kneaded into the dough. Short paste dough using butter has physical properties that make it easy to shape the dough, but it has a narrow temperature range suitable for use and is difficult to supply stably. Therefore, studies have been conducted to obtain baked goods with a crispy texture using fats and oils other than butter.

[0006] Examples of techniques that have been investigated include an oil and fat composition for cookie dough that contains three types of interesterified oils having melting points and solid fat contents within specific ranges and a liquid oil (see Patent Document 1), and an oil and fat composition for tarts that contains oils and fats with solid fat contents within specific ranges at 10°C, 15°C, 25°C, and 35°C (Patent Document 2).

[0007] The above-mentioned short paste dough is also used in combination with bakery dough such as bread dough to produce composite bakery products such as melon bread. Composite bakery products are usually obtained by heating, such as by baking, a composite dough prepared by combining multiple doughs with different moisture contents. For example, melon bread is obtained from a composite dough prepared by combining a short paste dough with a low moisture content and a bread dough with a high moisture content. Therefore, in composite bakery products, in addition to the change in texture due to moisture absorption over time, moisture migration can occur due to the moisture concentration gradient within the composite bakery product caused by the combination of doughs with different moisture contents, which can cause the texture of the baked confectionery portion of the composite bakery product to deteriorate over time.

[0008] Therefore, as a method for suppressing moisture migration within a composite bakery product, a method has been disclosed in which the sugar content relative to the flour in the entire bread dough and the sugar content relative to the flour in the melon rind dough are set within a specific range, and the sugar concentration of the bread dough is made higher than conventionally, thereby suppressing moisture migration from the bread dough to the melon rind dough (see Patent Document 3).

[0009] Next, as techniques focusing on the fat composition used in composite bakery products, there have been disclosed a method in which a fat composition with a high solid fat content is placed on an inner dough and then an outer dough is placed on top of that (see Patent Document 4), and a method for producing a topping dough for bread in which a fat composition having a solid fat content in the oil phase within a specific range at 10°C, 20°C, and 30°C is used in a heated and melted state (see Patent Document 5). [Prior art documents] [Patent documents]

[0010] [Patent Document 1] Japanese Patent Application Publication No. 2019-165653 [Patent Document 2] Japanese Patent Publication No. 2020-162592 [Patent Document 3] Japanese Patent Application Laid-Open No. 2014-096995 [Patent Document 4] Japanese Patent Application Laid-Open No. 2009-039076 [Patent Document 5] Japanese Patent Application Laid-Open No. 2007-202540 Summary of the Invention [Problem to be solved by the invention]

[0011] Regarding baked confectionery dough, the use of the oil and fat composition for cookie dough of Patent Document 1 certainly makes it possible to produce baked confectionery with a desirable crispy texture, but it was not possible to sufficiently suppress changes in texture of the baked confectionery due to moisture absorption over time. The use of the oil and fat composition for tarts of Patent Document 2 also makes it possible to produce tarts with a crispy texture, but it was not possible to suppress changes in texture of the baked confectionery due to moisture absorption. Furthermore, when an oil and fat composition with a high solid fat content is kneaded into dough as in Patent Document 2, there is a problem that the dough becomes harder than when butter is used, crumbles, and becomes difficult to hold together, making it difficult to handle. Therefore, there is still a need for an oil and fat composition that can provide dough properties similar to those when butter is used.

[0012] Furthermore, the composite dough of a composite bakery product in the method of Patent Document 3 has a higher sugar content than the bakery dough of a regular composite bakery product, which affects the flavor. Also, although the method can suppress the transfer of moisture from the bakery part of the composite bakery product to the baked confectionery part, it does not sufficiently suppress the change in texture due to moisture absorption by the baked confectionery part.

[0013] The method of Patent Document 4 also has the problem of increasing the number of work steps, such as combining and applying an oil or fat composition in addition to the step of combining the inner dough and the outer dough, making the process complicated. Furthermore, the method of Patent Document 5 has the problem of requiring the oil or fat composition to be used in a heated and dissolved state, and also requiring the oil or fat composition to be mixed so as to be applied to the surface of the powdered raw material, making the process complicated. Furthermore, since the oil or fat composition is mixed with the dough raw material in a dissolved state, the dough becomes too loose, making it difficult to handle when producing baked goods or composite bakery products.

[0014] Therefore, the present invention provides an oil and fat composition for kneading into dough for baked goods, which can achieve the following 1) to 3). 1) Baked confectioneries and composite bakery products having a good crispy texture can be obtained. 2) It can suppress changes in texture caused by moisture absorption and moisture migration in baked goods and composite bakery products. 3) The dough properties are similar to those obtained when butter is used. [Means for solving the problem]

[0015] As a result of intensive research conducted by the present inventors to solve the above-mentioned problems, they found that when an oil / fat composition containing an oil / fat and a sugar alcohol composition, having a solid fat content within a predetermined range, and having a specific gravity not greater than a specific value is used to produce baked confectionery dough, the resulting baked confectionery or composite bakery product has a good texture, changes in texture due to moisture absorption and moisture migration are suppressed, and dough properties similar to those obtained when butter is used are obtained.

[0016] The present invention is based on the above findings and has the following configuration. (1) An oil / fat composition for kneading into dough for baked goods, which contains an oil / fat and a sugar alcohol composition, has a solid fat content of 35 to 70% at 10°C and 15 to 50% at 20°C, and has a specific gravity of 0.9 or less at 25°C, provided that the sugar alcohol composition contains a sugar alcohol and a saccharide selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, polysaccharides, and derivatives thereof, and the sugar alcohol content is 70% by mass or more of the solid content. (2) The fat and oil composition for kneading into dough for baked goods according to (1), wherein the content of the sugar alcohol composition in the fat and oil composition is 2 to 15% by mass in terms of solid content. (3) The fat and oil composition for kneading into dough for baked goods according to (1) or (2), wherein the sugar alcohol composition contains 30% by mass or more of sugar alcohols of five or more sugars based on the solid content. (4) The fat and oil composition for kneading into dough for baked goods according to any one of (1) to (3), which contains reduced starch syrup as the sugar alcohol composition. (5) The oil and fat composition for kneading into baked confectionery dough according to any one of (1) to (4), wherein the SMS / MSM mass ratio in the oil and fat is at least 3. Here, S represents a saturated fatty acid residue having 16 to 22 carbon atoms, M represents a monounsaturated fatty acid residue having 16 to 22 carbon atoms, SMS is a triacylglycerol in which S is bonded to the 1st and 3rd positions of glycerol and M is bonded to the 2nd position, and MSM is a triacylglycerol in which M is bonded to the 1st and 3rd positions of glycerol and S is bonded to the 2nd position. (6) A baked confectionery dough containing the fat and oil composition for kneading into baked confectionery dough according to any one of (1) to (5). (7) A baked confectionery made using the baked confectionery dough described in (6). (8) A composite bakery product using one or more selected from the group consisting of the baked confectionery dough according to (6) and the baked confectionery according to (7). (9) A method for suppressing changes in the texture of baked goods and composite bakery products, using an oil / fat composition for kneading into dough for baked goods, which contains an oil / fat and a sugar alcohol composition, has a solid fat content of 35 to 70% at 10°C and 15 to 50% at 20°C, and has a specific gravity of 0.9 or less at 25°C, provided that the sugar alcohol composition contains a sugar alcohol and a saccharide selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, polysaccharides, and derivatives thereof, and the sugar alcohol content is 70% by mass or more of the solid content. [Effects of the Invention]

[0017] According to the present invention, it is possible to provide an oil and fat composition for kneading into dough for baked goods, which can achieve the following 1) to 3). 1) Baked confectioneries and composite bakery products having a good crispy texture can be obtained. 2) It can suppress changes in texture caused by moisture absorption and moisture migration in baked goods and composite bakery products. 3) The dough properties are similar to those obtained when butter is used. DETAILED DESCRIPTION OF THE INVENTION

[0018] The present invention will be described in detail below with reference to preferred embodiments thereof. The present invention is not limited to the following description, and each component can be appropriately modified within the scope of the present invention.

[0019] [Oil and fat composition for kneading into baked confectionery dough] The fat and oil composition for kneading into baked confectionery dough of the present invention (hereinafter also simply referred to as "the fat and oil composition of the present invention") is characterized by containing a fat and oil and a sugar alcohol composition, having a solid fat content of 35 to 70% at 10°C and 15 to 50% at 20°C, and having a specific gravity of 0.9 or less at 25°C.

[0020] -Oils- The oil and fat composition of the present invention contains an oil and fat. The oil and fat that can be used in the present invention will be described below.

[0021] The oils and fats that can be used in the oil and fat composition of the present invention are not particularly limited, as long as the solid fat content of the oil and fat composition at 10°C and 20°C is within a predetermined range (preferable ranges will be described later). Examples of such oils and fats include various vegetable oils and animal oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, high erucic rapeseed oil, rice oil, sesame oil, safflower oil, peanut oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, olive oil, canola oil, kapok oil, evening primrose oil, beef tallow, milk fat, lard, shea butter, monkey fat, kokum fat, illipe fat, cocoa butter, fish oil, and whale oil, as well as processed oils and fats obtained by subjecting these oils and fats to one or more treatments selected from hydrogenation, fractionation, and interesterification. These oils and fats can be used alone or in combination of two or more.

[0022] The fats and oils used in the fat and oil composition of the present invention preferably contain substantially no trans fatty acids. In the present invention, "substantially no trans fatty acids" means that the content of trans fatty acid residues in the free fatty acids in the fat and oil, and in the fatty acid residues constituting monoacylglycerols, diacylglycerols, and triacylglycerols is less than 2% by mass in the fat and oil. The content of trans fatty acid residues mentioned above also includes the amount of trans fatty acid residues contained in other raw materials described below.

[0023] The content of trans fatty acid residues in the fats and oils used in the present invention can be measured using various previously known methods, for example, the method described in Standard Methods for the Analysis of Fats, Oils and Oils 2.4.2.2 (1996).

[0024] In the oil and fat composition of the present invention, the SMS / MSM mass ratio in the oil and fat is preferably 3 or greater. Here, S represents a saturated fatty acid residue having 16 to 22 carbon atoms, and M represents a monounsaturated fatty acid residue having 16 to 22 carbon atoms. SMS is a triacylglycerol in which S is bonded to positions 1 and 3 of glycerol and M is bonded to position 2 of glycerol. MSM is a triacylglycerol in which M is bonded to positions 1 and 3 of glycerol and S is bonded to position 2 of glycerol. The SMS / MSM mass ratio is more preferably 3.5 or greater, 4 or greater, 4.5 or greater, or 5 or greater. The upper limit of the SMS / MSM mass ratio is not particularly limited, but is preferably 50 or less, more preferably 45 or less, 40 or less, or 35 or less, and even more preferably 30 or less. Therefore, in one embodiment, the SMS / MSM mass ratio in the oil and fat is in the range of 3 to 50, and more preferably 3 to 30.

[0025] Although symmetric triacylglycerols represented by SMS and MSM have different structures, when mixed in equal ratios, they exhibit crystallization behavior as if they were a single triacylglycerol, resulting in fine fat crystals. In contrast, when the ratio of SMS to MSM is biased, coarse fat crystals are obtained. It is presumed that the moderate presence of these coarse fat crystals in the fat and oil composition of the present invention allows for the production of baked goods and composite bakery products with a crispier texture. Therefore, it is preferable for a fat and oil composition to contain a fat and oil and a sugar alcohol composition described below, have a solid fat content within a specified range at 10°C and 20°C, a specific gravity at 25°C or less, and an SMS / MSM mass ratio in the fat and oil within the above-mentioned preferred range, as this significantly improves the crispy texture.

[0026] The symmetric triacylglycerol represented by the above-mentioned SMS may be blended as SMS itself so that the SMS / MSM mass ratio falls within the above-mentioned preferred range. However, blending with an oil or fat containing SMS is preferred, and blending with an oil or fat containing 20% ​​by mass or more of SMS is even more preferred. Examples of oils or fats containing 20% ​​by mass or more of SMS include cocoa butter, palm oil, palm mid-melting point oil, shea butter, shea stearin, mango butter, mango stearin, sal fat, sal stearin, and kokum butter. Further examples include interesterified oils or fractionated oils of such interesterified oils, which contain 20% by mass or more of SMS in the oil or fat composition of the present invention, obtained by subjecting one or more of the aforementioned oils or fats that can be used in the oil or fat composition of the present invention, together with an oil or fat blend containing saturated fatty acids, unsaturated fatty acids, and alcohol esters, to random interesterification or 1,3-selective interesterification. The preferred amount of oil or fat containing 20% ​​by mass or more of SMS varies depending on the type of oil used, but in one preferred embodiment, for example, palm oil is preferably contained in an amount of 30% by mass or more in the oil phase.

[0027] In the oil and fat composition of the present invention, the SMS content in the oil and fat is preferably 10% by mass or more, more preferably 12% by mass or more, even more preferably 14% by mass or more or 15% by mass or more, and the upper limit of the SMS content is preferably 80% by mass or less, more preferably 70% by mass or less or 60% by mass or less, even more preferably 50% by mass or less or 40% by mass or less. Therefore, in one embodiment, the SMS content in the oil and fat composition of the present invention is in the range of 10 to 80% by mass, more preferably 12 to 60% by mass, and even more preferably 15 to 40% by mass. When other raw materials described below are used, the above SMS content includes the SMS of the oil and fat contained in the other raw materials.

[0028] The symmetric triacylglycerol represented by MSM may be blended with MSM itself or with an oil or fat containing MSM so that the SMS / MSM mass ratio falls within the preferred range. In the oil or fat composition of the present invention, the MSM content in the oil or fat is preferably 10% by mass or less, more preferably 5% by mass or less. The lower limit of the MSM content is preferably such that the SMS / MSM mass ratio falls within the preferred range in relation to the SMS content, and the value is not particularly limited, but may be, for example, 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.5% by mass or more, etc. When other raw materials described below are used, the MSM content includes the MSM contained in the oil or fat contained in the other raw materials.

[0029] In the oil and fat composition of the present invention, the SMS content and MSM content in the oil and fat may be measured by any method. For example, the content of various triacylglycerols may be measured using gas chromatography. The SMS / MSM mass ratio can be calculated by dividing the content of triacylglycerols corresponding to SMS by the content of triacylglycerols corresponding to MSM.

[0030] The content of fats and oils in the fat and oil composition of the present invention is preferably 60% by mass or more, more preferably 65% ​​by mass or more, and even more preferably 70% by mass or more, with the upper limit being preferably 98% by mass or less, more preferably 96% by mass or less or 95% by mass or less, and even more preferably 94% by mass or less, 92% by mass or less, or 90% by mass or less. Therefore, in a preferred embodiment, the content of fats and oils in the fat and oil composition of the present invention is in the range of 60 to 98% by mass, more preferably 65 to 95% by mass, and even more preferably 70 to 90% by mass. When other raw materials described below are used, the content of fats and oils mentioned above also includes the fats and oils contained in the other raw materials.

[0031] -Sugar alcohol composition- The oil or fat composition of the present invention contains a sugar alcohol composition. The sugar alcohol composition used in the present invention will be described below.

[0032] In the present invention, the sugar alcohol composition refers to a composition containing a sugar alcohol and a carbohydrate selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, polysaccharides, and derivatives thereof, with the sugar alcohol content being 70% by mass or more of the solid content. The sugar alcohol composition may contain one type of sugar alcohol alone or a combination of two or more types. In the present invention, the solid content refers to the components other than water (non-aqueous components) in the sugar alcohol composition. In the present invention, the solid content of the sugar alcohol composition is 50 to 100% by mass. In the present invention, the sugar alcohol composition may contain water, and the water content in the sugar alcohol composition may be in the range of 0 to 50% by mass.

[0033] The sugar alcohol composition that can be used in the oil and fat composition of the present invention is not particularly limited as long as it is food-grade, and examples thereof include sorbitol, maltitol, erythritol, lactitol, xylitol, mannitol, reduced lactose, reduced maltose starch syrup, reduced starch syrup, etc. These sugar alcohol compositions may be used alone or in combination of two or more. Among them, it is preferable that the oil and fat composition of the present invention contains reduced starch syrup as the sugar alcohol composition, from the viewpoints of obtaining baked goods and composite bakery products with a crispy texture, suppressing changes in texture due to moisture absorption and moisture transfer, and achieving dough properties similar to those when butter is used.

[0034] The sugar alcohol composition preferably contains 30% by mass or more of sugar alcohols of five or more sugars based on the solid content. By using a sugar alcohol composition containing 30% by mass or more of sugar alcohols of five or more sugars based on the solid content, baked goods and composite bakery products with a crispier texture can be easily obtained, and changes in texture due to moisture absorption and moisture migration can be preferably suppressed. Furthermore, when the oil and fat composition of the present invention is kneaded into baked goods dough, dough properties similar to those obtained when butter is used are easily obtained. Furthermore, this is preferred because it can minimize the impact on the flavor of the baked goods. The content of sugar alcohols of five or more sugars in the sugar alcohol composition is more preferably 35% by mass or more or 40% by mass or more, and even more preferably 45% by mass or more, based on the solid content. There is no particular upper limit to the content of sugar alcohols of five or more sugars, but it is preferably 90% by mass or less, more preferably 85% by mass or less.

[0035] The sugar alcohol having five or more sugars may be straight-chain or branched.

[0036] The content of monosaccharide alcohols in the sugar alcohol composition is preferably 20% by mass or less, more preferably 15% by mass or less, based on the solid content, and the content of disaccharide alcohols in the sugar alcohol composition is preferably 1 to 35% by mass or more, more preferably 3 to 30% by mass, based on the solid content.

[0037] The sugar alcohol composition in the sugar alcohol composition may be measured by any method, such as a method of detecting the peak of each sugar alcohol using high performance liquid chromatography and calculating the ratio of the area of ​​each sugar alcohol to the total area of ​​all the detected peaks to determine the composition of each sugar alcohol.

[0038] Furthermore, when reduced starch syrup is used as the sugar alcohol composition, the dextrose equivalent value (DE value) of the raw material starch syrup is preferably 2 or more, more preferably 4 or more or 5 or more, and the upper limit of the DE value is preferably 50 or less, more preferably 45 or less or 40 or less. Thus, in one embodiment, the oil and fat composition of the present invention contains, as the sugar alcohol composition, reduced starch syrup derived from starch syrup having a DE value in the range of 2 to 50, more preferably reduced starch syrup derived from starch syrup having a DE value in the range of 5 to 40. The DE value refers to the relative reducing power when the reducing power of dextrose is taken as 100, and is an index showing the degree of saccharification of the raw material starch syrup.

[0039] The DE value may be measured by any method, for example, a titration method utilizing an oxidation-reduction reaction using an aqueous solution of iodine and potassium iodide and a sodium thiosulfate solution.

[0040] The form of the sugar alcohol composition is not particularly limited, and any of the following forms can be used in the present invention: solid, powder, or a fluid form (including a liquid form such as an aqueous solution, or a so-called syrup form). Of these, from the viewpoint of obtaining dough properties similar to those obtained when butter is used, it is preferable to use the sugar alcohol composition in a fluid form.

[0041] From the viewpoint of making it easier to obtain baked confectioneries and composite bakery products with a crispier texture and of further suppressing changes in texture due to moisture absorption and moisture migration, it is preferable to use a sugar alcohol composition with a glass transition temperature (Tg) of 60° C. or higher, and more preferably 70° C. or higher. There is no particular upper limit to the Tg of the sugar alcohol composition, but it is preferably 180° C. or lower, and more preferably 160° C. or lower.

[0042] The Tg of the sugar alcohol composition may be measured by any method, for example, a method of measuring the Tg by detecting endothermic and exothermic reactions using a differential scanning calorimeter (DSC).

[0043] The content of the sugar alcohol composition in the oil and fat composition of the present invention varies depending on the amount of the oil and fat composition of the present invention used in the baked confectionery dough, but is preferably 2% by mass or more, more preferably 3% by mass or more, and even more preferably 4% by mass or 5% by mass or more, in terms of solids. A content of the sugar alcohol composition in the oil and fat composition within this range is preferred because baked confectionery or composite bakery products with a good, crispy texture are easily obtained, and good dough properties are easily obtained when the oil and fat composition is kneaded into the baked confectionery dough. The upper limit of the content of the sugar alcohol composition in the oil and fat composition is preferably 15% by mass or less, more preferably 14% by mass or less or 12% by mass or less, and even more preferably 10% by mass or less, in terms of solids. A content of the sugar alcohol composition in the oil and fat composition within this range is preferred because baked confectionery or composite bakery products produced using the oil and fat composition exhibit appropriate hardness, are less susceptible to cracking, and are more likely to achieve a good appearance. Therefore, in one embodiment, the content of the sugar alcohol composition in the oil or fat composition is in the range of 2 to 15 mass % as solid content, more preferably in the range of 3 to 12 mass %, and even more preferably in the range of 4 to 10 mass %.

[0044] -Solid fat content- The oil and fat composition of the present invention is characterized by having a solid fat content within a predetermined range. The solid fat content is the proportion of solid fat in the oil phase at a certain temperature.

[0045] The oil and fat composition of the present invention has a solid fat content at 10°C of 35 to 70% and a solid fat content at 20°C of 15 to 50%.

[0046] If either or both of the solid fat contents at 10°C and 20°C are below the above ranges, baked goods and composite bakery products will not have a good, crispy texture, and when kneaded into the baked goods dough, the baked goods dough will become loose, making it difficult to shape the dough. If either or both of the solid fat contents at 10°C and 20°C exceed the above ranges, the fat composition will be too hard to handle and difficult to knead into the baked goods dough, resulting in a poor appearance of the resulting baked goods and composite bakery products. In addition, the physical properties of the baked goods dough kneaded with the fat composition will become hard, making it difficult to shape the dough.

[0047] From the viewpoint of obtaining baked confectioneries and composite bakery products with a good, crispy texture and of obtaining dough properties similar to those obtained when butter is used, the solid fat content of the oil and fat composition of the present invention at 10°C is preferably 36% or more or 37% or more, more preferably 38% or more or 40% or more, with the upper limit being preferably 65% ​​or less, more preferably 60% or less. Therefore, in a preferred embodiment, the solid fat content of the oil and fat composition of the present invention at 10°C is in the range of 37 to 65%, more preferably 40 to 60%. Furthermore, the solid fat content of the oil and fat composition at 20°C is preferably 16% or more or 17% or more, more preferably 18% or more or 20% or more, with the upper limit being preferably 45% or less, more preferably 40% or less. Therefore, in a preferred embodiment, the solid fat content of the oil and fat composition of the present invention at 20°C is in the range of 17 to 45%, more preferably 20 to 40%.

[0048] From the viewpoint of easily obtaining baked confectioneries and composite bakery products with a crispier texture and more easily obtaining dough properties similar to those obtained when butter is used, the solid fat content of the oil and fat composition of the present invention at 30°C is preferably 8% or more, more preferably 9% or more, and even more preferably 10% or more, with the upper limit being preferably 30% or less, more preferably 28% or less, and even more preferably 26% or less or 25% or less. Thus, in a preferred embodiment, the solid fat content of the oil and fat composition of the present invention at 30°C is in the range of 8 to 30%, more preferably 9 to 28%, and even more preferably 10 to 25%.

[0049] In the present invention, the solid fat content may be measured using any method, such as a method utilizing the change in specific volume due to thermal expansion of the oil or fat, or a method utilizing nuclear magnetic resonance (NMR). For example, the oil or fat composition of the present invention or only its oil phase can be measured using a solid fat content measuring device "SFC-2000R" manufactured by Astec Corporation, according to the method described in Standard Methods for the Analysis of Fats, Oils, and Related Materials, 2.2.9 (2013) established by the Japan Oil Chemists' Society. When only the oil phase is measured, the obtained measured value can be used as is as the solid fat content. When the oil or fat composition is measured, the obtained measured value can be converted by the amount of the oil phase, and the converted value can be used as the solid fat content.

[0050] -specific gravity- The oil and fat composition of the present invention is characterized by having a specific gravity of a specific value or less, that is, the oil and fat composition of the present invention has a specific gravity of 0.9 or less at 25°C.

[0051] If the specific gravity at 25°C exceeds 0.9, the oil / fat composition will harden and be difficult to knead into a baked confectionery dough, even if other conditions are met. Furthermore, the physical properties of the baked confectionery dough kneaded with the oil / fat composition will also harden, making it difficult to handle. The specific gravity at 25°C is preferably 0.88 or less, more preferably 0.86 or less, and even more preferably 0.85 or less. There is no particular lower limit for the specific gravity at 25°C of the oil / fat composition of the present invention, but taking into consideration the balance between the increased amount and bulk of the oil / fat composition of the present invention required when preparing a baked confectionery dough and the effects obtained by the present invention, the specific gravity is preferably 0.5 or more, more preferably 0.6 or more, and even more preferably 0.7 or more.

[0052] Conventionally known methods may be used to adjust the specific gravity of the oil or fat composition of the present invention to fall within the above range. For example, (i) a method of injecting or mixing a gas that can be used in food, such as air, nitrogen, or oxygen, into or after cooling and plasticizing the oil or fat composition, thereby dispersing the gas in the oil or fat composition to adjust the specific gravity to fall within the above range, or (ii) a method of aerating the cooled and plasticized oil or fat composition with a whisk or the like to incorporate air, thereby adjusting the specific gravity to fall within the above range.

[0053] The specific gravity of the oil or fat composition of the present invention can be measured by various methods, such as a method using a pycnometer.

[0054] -Other raw materials- The oil and fat composition of the present invention may contain water and other raw materials in addition to the oil and fat and sugar alcohol composition described above.

[0055] Examples of water include tap water and mineral water. The water content in the oil and fat composition of the present invention is preferably 38% by mass or less, more preferably 36% by mass or less, 34% by mass or less, 32% by mass or less, or 30% by mass or less, and even more preferably 28% by mass or less, 26% by mass or less, or 25% by mass or less. The lower limit of the water content is not particularly limited, and even 0% by mass is suitable, but is more preferably 0.5% by mass or more or 1% by mass or more, and even more preferably 2% by mass or more or 3% by mass or more. Therefore, in a preferred embodiment, the water content in the oil and fat composition of the present invention is in the range of 0 to 38% by mass, more preferably 1 to 30% by mass, and even more preferably 3 to 25% by mass. The water content includes the water contained in the sugar alcohol composition and other raw materials, if used.

[0056] Other ingredients include, for example, sugars, high-intensity sweeteners, emulsifiers, thickening stabilizers, salt seasonings such as salt and potassium chloride, acidulants such as acetic acid and lactic acid, colorings such as β-carotene and caramel, antioxidants such as tocopherol, vegetable proteins such as wheat protein and soy protein, various processed egg products and animal proteins, flavorings, dairy products, seasonings, pH adjusters, food preservatives, shelf life extenders, fruit, fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, grains, beans, vegetables, meat, seafood, and other food ingredients and food additives. One or more of these may be used as other ingredients.

[0057] Examples of sugars include monosaccharides, disaccharides, oligosaccharides, and polysaccharides such as glucose, fructose, sucrose, maltose, enzyme-saccharified starch syrup, lactose, isomerized liquid sugar, sucrose-bound starch syrup, honey, oligosaccharides, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactoferrin oligosaccharides, raffinose, lactulose, and palatinose oligosaccharides. In addition to the sugar alcohol composition, one or more sugars selected from these may be used.

[0058] Examples of high-intensity sweeteners include saccharin sodium, aspartame, acesulfame potassium, sucralose, stevia, neotame, licorice, glycyrrhizin, glycyrrhizinate, dihydrochalcones, thaumatin, monellin, etc., and one or more selected from these may be used.

[0059] Examples of emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, and saponins, and one or more selected from these may be used.

[0060] Examples of thickening stabilizers include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, gelatin, starch, and modified starch, and one or more selected from these may be used.

[0061] The content of other raw materials in the oil and fat composition of the present invention is not particularly limited as long as it does not impair the effects of the present invention, but is preferably 10% by mass or less, more preferably 5% by mass or less.

[0062] The oil and fat composition of the present invention may not contain an aqueous phase, or may be an emulsion containing an aqueous phase. When it is an emulsion, the emulsion form is not particularly limited and may be any of water-in-oil, oil-in-water, and double emulsion. From the viewpoint of increasing emulsion stability even when it contains solid components such as a sugar alcohol composition, the oil and fat composition of the present invention is preferably a water-in-oil emulsion. In addition, it is preferable that the oil and fat composition of the present invention has plasticity.

[0063] The fat and oil composition of the present invention can provide baked goods and composite bakery products with a good, crispy texture, and can suppress changes in texture due to moisture absorption and moisture migration, thereby achieving dough properties similar to those obtained when butter is used. The inventors speculate that the mechanism behind this effect is as follows.

[0064] The fat and oil composition of the present invention is prone to solidification due to its solid fat content within the above-mentioned range. Furthermore, the inclusion of a sugar alcohol composition with a high Tg increases the Tg of the fat and oil composition, making it easier for baked confectionery dough incorporating the fat and oil composition to exist in a glassy state. Since foods in a glassy state are known to have a crispy, crunchy, and hard texture, it is presumed that the synergistic effect of these factors will result in baked confectionery and composite bakery products with a crispy, favorable texture when the fat and oil composition of the present invention is used. Furthermore, since these baked confectionery and composite bakery products contain a large amount of fat and oil crystals and a glassy sugar alcohol composition, it is presumed that moisture penetration from the outside is suppressed, and changes in texture due to moisture absorption and moisture migration are suppressed.

[0065] Furthermore, fat and oil compositions using fats and oils that tend to solidify are usually hard, and when the fat and oil composition is kneaded into a dough for baked goods, the dough also becomes hard and difficult to handle. However, in the fat and oil composition of the present invention, the sugar alcohol composition provides viscosity, so the dough for baked goods is less likely to become hard even if the fat and oil has a high solidifying property. In addition, since the specific gravity is below the above-mentioned specific value, the fat and oil composition can be easily kneaded into the dough for baked goods, and it is presumed that the dough has similar physical properties to those obtained when butter is used, making it easier to handle.

[0066] The effects of the oil and fat composition of the present invention can only be obtained as a synergistic effect when all of the elements, such as the solid fat content, the sugar alcohol composition, and the specific gravity, fall within the ranges of the present invention.

[0067] <Method of producing oil and fat composition> Next, a method for producing the oil and fat composition of the present invention will be described.

[0068] The method for producing the oil and fat composition of the present invention is not particularly limited, and any conventional method for producing an oil and fat composition may be used. For example, an oil and fat composition in the form of a water-in-oil emulsion, which is a preferred embodiment of the present invention, may be produced by emulsifying an oil phase having a solid fat content of 35 to 70% at 10°C and 15 to 50% at 20°C with an aqueous phase containing a sugar alcohol composition and, if necessary, water and other ingredients, and then cooling and plasticizing the resulting pre-emulsion to a specific gravity of 0.9 or less. A suitable example of a method for producing an oil and fat composition in the form of a water-in-oil emulsion, which is a preferred embodiment of the present invention, is shown below.

[0069] First, the fats and oils are heated, melted, and mixed to a solid fat content of 35-70% at 10°C and 15-50% at 20°C. If necessary, other oil-soluble ingredients are added and dissolved to obtain an oil phase. Next, the sugar alcohol composition and, if necessary, water and other water-soluble ingredients are heated, melted, and mixed. The resulting aqueous phase is added to the oil phase and mixed to form a water-in-oil emulsion. The resulting water-in-oil preliminary emulsion is preferably sterilized. Sterilization methods may be either batch-type in a tank or continuous-type using a plate-type heat exchanger or scraped-surface heat exchanger. Next, the water-in-oil preliminary emulsion is cooled and plasticized. In the present invention, cooling may be either gradual cooling or rapid cooling, but rapid cooling is preferred. In the present invention, rapid cooling refers to cooling at a cooling rate of -0.5°C / min or higher. Rapid cooling is preferably performed at a cooling rate of -5°C / min or higher. Cooling may be carried out using a closed continuous scraped tubular cooler (A unit) such as a Combinator, Votator, Perfector, or Chemtator, a plate-type heat exchanger, or a combination of an open diacooler and a complexor. Plasticization may be carried out by kneading using a kneading device (B unit) such as a pin machine, or a resting tube, holding tube, or the like.

[0070] Next, a food-grade gas is dispersed in the water-in-oil emulsion to adjust the specific gravity of the water-in-oil emulsion obtained by cooling and plasticizing the water-in-oil preliminary emulsion to 0.9 or less. The step of dispersing the gas in the water-in-oil emulsion may be performed at any timing, but from the viewpoint of uniformly dispersing the gas in the water-in-oil emulsion, it is preferable to inject and mix the gas simultaneously with the cooling and plasticizing step. Any method can be used to disperse the gas in the water-in-oil emulsion, including, for example, injecting the gas into the water-in-oil emulsion by aeration, or continuously injecting the gas into the water-in-oil preliminary emulsion using a continuous aeration device, followed by mixing with a kneading device such as a pin machine.

[0071] Through the above-described steps, the oil and fat composition of the present invention can be obtained in the form of a plastic water-in-oil emulsion. The obtained oil and fat composition of the present invention can be poured into a container such as a cardboard box or a 18 liter can, or molded into any shape. When molded, it may be in the form of a sheet, block, cylinder, granules, or the like. The preferred sizes for each shape are 50 to 1000 mm in length, 50 to 1000 mm in width, and 1 to 50 mm in thickness for the sheet. 50 to 1000 mm in length, 50 to 1000 mm in width, and 50 to 500 mm in height for the block. 1 to 25 mm in diameter and 5 to 100 mm in length for the cylinder. 1 to 25 mm in particle diameter for the granules. Of course, the oil and fat composition of the present invention molded into the above-described shapes can be packed into a container.

[0072] [Baked goods dough] Next, the baked confectionery dough of the present invention will be described.

[0073] The baked confectionery dough of the present invention is characterized by containing the oil and fat composition of the present invention as one of its ingredients.

[0074] In the present invention, the baked confectionery dough refers to short paste dough such as cookie dough, biscuit dough, pie dough, etc. It may also be a composite dough made by combining one or more of these doughs.

[0075] The baked confectionery dough of the present invention may be combined with one or more dough types other than short paste dough, such as bread dough, pie dough, Danish pastry dough, choux dough, sponge cake dough, butter cake dough, cracker dough, waffle dough, muffin dough, and donut dough.

[0076] <Method of manufacturing baked confectionery dough> The method for producing the baked confectionery dough of the present invention will be described.

[0077] The baked confectionery dough of the present invention is produced by mixing the fat and oil composition of the present invention with other raw materials for the baked confectionery dough. Examples of other raw materials for the baked confectionery dough of the present invention include grain flours; sugars such as sugar and granulated sugar; starches, such as starches and processed starches that have been subjected to enzyme treatment, gelatinization treatment, degradation treatment, etherification treatment, esterification treatment, cross-linking treatment, Kraft treatment, etc.; proteins derived from plants or animals; eggs such as whole eggs, egg yolks, and egg whites; dairy ingredients such as milk and skim milk powder; yeast; water; and salt. Examples of the grain flours include wheat flours such as soft flour, medium-strength flour, semi-hard flour, hard flour, durum flour, whole wheat flour, wheat germ, and wheat bran, as well as rye flour, whole rye flour, barley flour, rice flour, soybean flour, and Job's tears flour. One or more selected from these may be used. In the present invention, among these, it is preferable to use wheat flour in an amount of preferably 50% by mass or more of the cereal flour, more preferably 80% by mass or more, and even more preferably 90% by mass or more, and it is even more preferable to use 100% by mass of the cereal flour.

[0078] In addition, when producing a dough for baked confectionery, the oil-and-fat composition of the present invention may be used in combination with another oil-and-fat composition. Examples of the other oil-and-fat composition that may be used include shortening, margarine, and butter. In such cases, from the viewpoint of enjoying the effects of the present invention, it is preferable that 50% by mass or more of the oil-and-fat composition used in producing the dough for baked confectionery be the oil-and-fat composition of the present invention.

[0079] The oil and fat composition of the present invention may be used after adjusting the temperature to any desired temperature. When using the oil and fat composition after adjusting the temperature, it is preferable to adjust the temperature within a range in which the oil and fat composition of the present invention does not dissolve, since this significantly increases the effect of obtaining dough properties similar to those obtained when butter is used.

[0080] The content of the oil and fat composition of the present invention in the baked confectionery dough of the present invention varies depending on the type of baked confectionery dough to be produced and the degree of effect desired, but it is preferable to use 10 to 65 parts by mass, and more preferably 15 to 55 parts by mass, of the oil and fat composition of the present invention per 100 parts by mass of the cereal flour used to produce the baked confectionery dough.

[0081] The method for mixing the fat or oil composition of the present invention with the other ingredients of the baked confectionery dough is not particularly limited, and for example, the fat or oil composition of the present invention and the other ingredients of the baked confectionery dough may be placed in a container at the same time and mixing may begin, the other ingredients of the baked confectionery dough may be added little by little to the fat or oil composition of the present invention while mixing, or the fat or oil composition of the present invention may be added to a mixture of the other ingredients of the baked confectionery dough other than the fat or oil composition of the present invention and then further mixed. The fat or oil composition of the present invention may be whipped before being used in the production of the baked confectionery dough.

[0082] The method for producing the baked confectionery dough of the present invention is not particularly limited, and a general method for producing short paste dough may be used, except that the oil / fat composition of the present invention is used as one of the ingredients. For example, general dough production methods such as the sugar batter method, the flour batter method, the all-in-mix method, the melted butter method, the separate mixing method, the flour method, the oil method, and the hot water kneading method may be appropriately selected and used in combination as necessary.

[0083] The baked confectionery dough of the present invention may be used after being stored in a refrigerator or freezer after production.

[0084] [Baked goods] Next, the baked snack of the present invention will be described. The baked snack of the present invention is made using the baked snack dough of the present invention.

[0085] The baked confectionery of the present invention is produced by heating the baked confectionery dough of the present invention. Heating methods include methods commonly used in cooking, such as baking, steaming, frying, and heating by irradiation with electromagnetic waves or infrared rays in a microwave oven or oven range. As long as baking or heating by irradiation with electromagnetic waves or infrared rays is performed last, one or more heating methods may be combined, or heating may be performed multiple times.

[0086] The method for producing the baked confectionery of the present invention is not particularly limited, and the baked confectionery may be produced by shaping the dough of the present invention or pouring it into a baking mold as needed, and then heating it using any of the methods described above.

[0087] [Composite bakery products] Next, the composite bakery product of the present invention will be described.

[0088] The composite bakery product of the present invention is produced by combining one or more selected from the group consisting of the baked confectionery dough of the present invention and the baked confectionery of the present invention with bakery dough or a bakery product.

[0089] The bakery dough and bakery products used in the production of the composite bakery product of the present invention may be produced using raw materials that are commonly used in the production of bakery dough, such as fat and oil compositions and fats such as shortening, margarine, and butter; grain flour; sugars such as sugar and granulated sugar; starches and processed starches that have been subjected to enzyme treatment, gelatinization treatment, degradation treatment, ether treatment, ester treatment, cross-linking treatment, Kraft treatment, etc.; proteins of plant or animal origin; eggs such as whole eggs, egg yolks, and egg whites; dairy ingredients such as milk and skim milk powder; yeast; water; and salt.They may be produced by appropriately selecting from common bread dough production methods such as the sponge dough method, straight kneading method, liquid dough method, middle noodle method, and hot water dough method, and common baked confectionery dough production methods such as the sugar batter method, flour batter method, all-in-mix method, melted butter method, separate mixing method, post-flour method, post-oil method, and hot water kneading method.

[0090] Examples of the above-mentioned flours include wheat flour such as soft flour, medium flour, semi-hard flour, hard flour, durum flour, whole wheat flour, wheat germ, wheat bran, rye flour, whole rye flour, barley flour, rice flour, soybean flour, Job's tears flour, etc. One or more selected from these may be used. In the present invention, among these, wheat flour is preferably used in an amount of preferably 50% by mass or more, more preferably 80% by mass or more, and even more preferably 90% by mass or more of the flour, and even more preferably 100% by mass of the flour.

[0091] The method for producing a composite bakery product of the present invention is not particularly limited as long as it uses one or more selected from the group consisting of the baked confectionery dough of the present invention and the baked confectionery of the present invention, and examples thereof include a method in which a composite dough produced by combining the baked confectionery dough of the present invention with a bakery dough is shaped as necessary and then heated, a method in which the baked confectionery dough of the present invention is combined with the bakery dough and then heated, a method in which the baked confectionery dough of the present invention is combined with a bakery product ..., etc. Heating methods include, for example, methods commonly used in cooking, such as baking, steaming, frying, and heating by irradiation with electromagnetic waves or infrared rays in a microwave oven or oven range. As long as baking or heating by irradiation with electromagnetic waves or infrared rays is performed last, one or more heating methods may be combined, or heating may be performed multiple times.

[0092] Examples of the above-mentioned combining method include combining one or more selected from the group consisting of the baked confectionery dough of the present invention and the baked confectionery of the present invention with the bakery dough or bakery product by topping, covering, underlaying, filling, sandwiching, etc., and among these, combining by topping or covering is preferred.

[0093] Examples of the bakery dough include bread dough, pie dough, Danish pastry dough, choux pastry, sponge cake dough, butter cake dough, cracker dough, waffle dough, muffin dough, and donut dough, with bread dough, Danish pastry dough, sponge cake dough, butter cake dough, muffin dough, and donut dough being preferred. The bakery dough may be one or a combination of two or more of these doughs. Preferred examples of the bakery products include those bakery doughs heated by the above-mentioned methods.

[0094] In addition, from the viewpoint of obtaining a more pronounced effect of suppressing changes in texture due to moisture migration in the composite bakery product, it is preferable that the bakery dough contains 40 to 150 parts by mass of moisture per 100 parts by mass of cereal flour in the bakery dough.

[0095] The following describes a preferred method of combining the baked confectionery dough of the present invention and one or more baked confectioneries of the present invention with bakery dough or a bakery product by overlaying or covering. The method for combining the baked confectionery dough of the present invention and one or more baked confectioneries of the present invention with bakery dough or a bakery product by overlaying or covering is not particularly limited, and examples include a method in which the baked confectionery dough of the present invention, which has been formed into a plate, is stacked on top of the bakery dough or a bakery product, a method in which the baked confectionery dough of the present invention, which has been formed into a plate and then frozen, is stacked on top of the bakery dough or a bakery product, and a method in which the baked confectionery dough of the present invention is overlayed or covered by hand or using an automatic encrusting machine.

[0096] The composite bakery product of the present invention is preferably a composite bakery product manufactured by combining the baked confectionery dough of the present invention with bakery dough, and more preferably a composite bakery product manufactured by combining the baked confectionery dough of the present invention with bread dough, because the composite bakery product of the present invention can maintain a crispy texture by suppressing changes in texture due to moisture absorption and moisture migration. An example of a composite bakery product manufactured by combining the baked confectionery dough of the present invention with bread dough is melon bread.

[0097] [Method for suppressing changes in texture of baked goods and composite bakery products] Next, the method for suppressing changes in texture of baked confectioneries and composite bakery products of the present invention (hereinafter simply referred to as the "method for suppressing changes in texture of the present invention") will be described.

[0098] The method of suppressing changes in texture of the present invention involves using the oil and fat composition of the present invention, i.e., an oil and fat composition containing an oil and a sugar alcohol composition, having a solid fat content of 35 to 70% at 10° C. and 15 to 50% at 20° C., and a specific gravity of 0.9 or less at 25° C., as one of the raw materials when producing baked confectionery dough used to obtain baked confectionery and composite bakery products. The sugar alcohol composition is a composition that contains a sugar alcohol and a saccharide selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, polysaccharides, and derivatives thereof, and has a sugar alcohol content of 70 mass% or more of the solid content.

[0099] By using the method of the present invention for suppressing changes in texture, changes in texture of baked goods and composite bakery products due to moisture absorption and moisture migration can be suppressed, and a good, crispy texture can be maintained.

[0100] The oil and fat composition, baked confectionery, and composite bakery product of the present invention in the method for suppressing a change in texture of the present invention are as described above. [Example]

[0101] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to these examples in any way.

[0102] [Production of interesterified oil A] Random transesterification reaction was carried out on 100% by mass of palm superolein (iodine value 64) using sodium methoxide as a catalyst, and the resulting mixture was purified by a conventional method to obtain transesterified oil A (iodine value 64).

[0103] [Production of interesterified oil B] Random transesterification reaction was carried out on 100% by mass of palm olein (iodine value 57) using sodium methoxide as a catalyst, and the resulting mixture was purified by a conventional method to obtain transesterified oil B (iodine value 57).

[0104] [Production of interesterified oil C] A random transesterification reaction was carried out on an oil and fat blend consisting of 65% by mass of palm oil (iodine value 52) and 35% by mass of extremely hardened palm oil (iodine value 1) using sodium methoxide as a catalyst, and the resulting oil and fat was purified by conventional methods to obtain transesterified oil C (iodine value 35).

[0105] [Production of interesterified oil D] A random transesterification reaction was carried out on an oil and fat blend consisting of 75% by mass of palm kernel oil (iodine value 18) and 25% by mass of extremely hardened palm oil using sodium methoxide as a catalyst, and the resulting oil and fat was purified by conventional methods to obtain transesterified oil D (iodine value 15).

[0106] [Production of interesterified oil E] A random transesterification reaction was carried out on an oil and fat blend consisting of 50% by mass of palm kernel oil and 50% by mass of extremely hardened palm oil using sodium methoxide as a catalyst, and the resulting mixture was purified by conventional methods to obtain transesterified oil and fat E (iodine value 10).

[0107] <Production of fat and oil composition for kneading into baked confectionery dough> [Sugar alcohol composition used in fat and oil composition for kneading into baked confectionery dough] Reduced starch syrup A: SE30 (manufactured by Bussan Food Science Co., Ltd.), solid content 70% by mass of the product, sugar alcohol 77% by mass or more by mass of the solid content, sugar alcohol with 5 or more sugars 51 to 68% by mass of the solid content, Tg 80°C, DE value of raw material 30 Reduced starch syrup B: SE100 (manufactured by Bussan Food Science Co., Ltd.), solid content 70% by mass of the product, sugar alcohol 83% by mass or more of the solid content, sugar alcohol with 5 or more sugars 64-82% by mass of the solid content, Tg 146°C, DE value of raw material 15 Reduced starch syrup C: SE500 (manufactured by Bussan Food Science Co., Ltd.), solid content 70% by mass of the product, sugar alcohol 88% by mass or more by mass of the solid content, sugar alcohol with 5 or more sugars 4-8% by mass of the solid content, Tg 57°C, raw material DE value 65

[0108] Example 1 45% by mass of interesterified oil B, 50% by mass of palm oil (iodine value 52, SMS content 29.8% by mass), and 5% by mass of palm stearin (iodine value 35) were heated to 60°C to melt and mixed by stirring to obtain an oil phase. The solid fat content (SFC) of this oil phase at 10°C was 47.7%, the SFC at 20°C was 23.1%, and the SFC at 30°C was 12.5%. The SMS content in the oil was 19.8% by mass, and the SMS / MSM mass ratio was 5.3.

[0109] To the resulting 81.9% by mass of oil phase was added an aqueous phase obtained by heating and mixing 0.01% by mass of lecithin, 0.2% by mass of flavoring, 10.19% by mass of water, and 7.7% by mass of reduced starch syrup A (solid content 5.4% by mass), and the mixture was mixed and emulsified to obtain a water-in-oil preliminary emulsion. This preliminary emulsion was rapidly cooled to 10°C at a cooling rate of -5°C / min to plasticize it, while nitrogen gas was injected and mixed to disperse the gas, yielding an oil and fat composition (1) for kneading into baked confectionery dough, which has a specific gravity of 0.8 at 25°C.

[0110] Example 2 An oil and fat composition (2) for kneading into baked confectionery dough having a specific gravity of 0.8 at 25°C was obtained in the same manner as in Example 1, except that reduced starch syrup B was used instead of reduced starch syrup A.

[0111] Example 3 An oil and fat composition (3) for kneading into baked confectionery dough having a specific gravity of 0.8 at 25°C was obtained in the same manner as in Example 1, except that reduced starch syrup C was used instead of reduced starch syrup A.

[0112] Example 4 10% by mass of interesterified oil A, 20% by mass of interesterified oil E, 50% by mass of palm oil (containing 20% ​​or more by mass of SMS) and 20% by mass of palm mid-melting point oil (iodine value 34) were heated to 60°C to melt and mixed by stirring to obtain an oil phase. The SFC of this oil phase was 63.7% at 10°C, 42.7% at 20°C, and 19.2% at 30°C. The SMS content in the oil was 29.4% by mass, and the SMS / MSM mass ratio was 25.6.

[0113] To the resulting 81.9% by mass of oil phase was added an aqueous phase obtained by heating and mixing 0.01% by mass of lecithin, 0.2% by mass of flavoring, 10.19% by mass of water, and 7.7% by mass of reduced starch syrup A (solid content 5.4% by mass), and the mixture was mixed and emulsified to obtain a water-in-oil preliminary emulsion. This preliminary emulsion was rapidly cooled to 10°C at a cooling rate of -5°C / min to plasticize it, while nitrogen gas was injected and mixed to disperse the gas, yielding an oil and fat composition (4) for kneading into baked confectionery dough, which has a specific gravity of 0.8 at 25°C.

[0114] Example 5 60% by mass of interesterified oil B, 30% by mass of interesterified oil C, and 10% by mass of interesterified oil D were heated to 60°C to melt and mixed by stirring to obtain an oil phase. The SFC of this oil phase was 54.1% at 10°C, 36.6% at 20°C, and 23.1% at 30°C. The SMS content in the oil was 8.2% by mass, and the SMS / MSM mass ratio was 1.4.

[0115] To the resulting 81.9% by mass of oil phase was added an aqueous phase obtained by heating and mixing 0.01% by mass of lecithin, 0.2% by mass of flavoring, 10.19% by mass of water, and 7.7% by mass of reduced starch syrup A (solid content 5.4% by mass), and the mixture was mixed and emulsified to obtain a water-in-oil preliminary emulsion. This preliminary emulsion was rapidly cooled to 10°C at a cooling rate of -5°C / min to plasticize it, while nitrogen gas was injected and mixed to disperse the gas, yielding an oil and fat composition (5) for kneading into baked confectionery dough, which has a specific gravity of 0.8 at 25°C.

[0116] Example 6 5% by mass of interesterified oil A, 50% by mass of palm oil (containing 20% ​​or more by mass of SMS), 25% by mass of palm mid-melting point oil, and 20% by mass of palm stearin were heated to 60°C to melt and mixed by stirring to obtain an oil phase. The SFC of this oil phase was 63.3% at 10°C, 41.8% at 20°C, and 17.5% at 30°C. The SMS content in the oil was 38.0% by mass, and the SMS / MSM mass ratio was 44.7.

[0117] To the resulting 81.9% by mass of oil phase was added an aqueous phase obtained by heating and mixing 0.01% by mass of lecithin, 0.2% by mass of flavoring, 10.19% by mass of water, and 7.7% by mass of reduced starch syrup A (solid content 5.4% by mass), and the mixture was mixed and emulsified to obtain a water-in-oil preliminary emulsion. This preliminary emulsion was rapidly cooled to about 10°C at a cooling rate of -5°C / min to plasticize it, while nitrogen gas was injected and mixed to disperse the gas, yielding an oil and fat composition (6) for kneading into baked confectionery dough, which has a specific gravity of 0.8 at 25°C.

[0118] Example 7 An oil and fat composition (7) for kneading into baked confectionery dough having a specific gravity of 0.8 at 25°C was obtained in the same manner as in Example 1, except that (1) water was not used, and (2) the amount of reduced starch syrup A was changed from 7.7% by mass to 17.89% by mass (solid content 12.5% ​​by mass).

[0119] Comparative Example 1 95% by mass of interesterified oil A and 5% by mass of palm oil, which contains 20% or more by mass of SMS, were heated to 60°C to melt and mixed by stirring to obtain an oil phase. The SFC of this oil phase was 31.2% at 10°C, 14.0% at 20°C, and 6.2% at 30°C. The SMS content in the oil was 7.7% by mass, and the SMS / MSM mass ratio was 1.1.

[0120] To the resulting 81.9% by mass of oil phase was added an aqueous phase obtained by heating and mixing 0.01% by mass of lecithin, 0.2% by mass of flavoring, 10.19% by mass of water, and 7.7% by mass of reduced starch syrup A (solid content 5.4% by mass), and the mixture was mixed and emulsified to obtain a water-in-oil preliminary emulsion. This preliminary emulsion was rapidly cooled to 10°C at a cooling rate of -5°C / min to plasticize it, while nitrogen gas was injected and mixed to disperse the gas, yielding an oil and fat composition (A) for kneading into baked confectionery dough, which has a specific gravity of 0.8 at 25°C.

[0121] Comparative Example 2 20% by mass of interesterified oil E, 30% by mass of palm oil (containing 20% ​​or more by mass of SMS), 20% by mass of palm mid-melting point oil, and 30% by mass of palm stearin were heated to 60°C to melt and mixed by stirring to obtain an oil phase. The SFC of this oil phase was 71.5% at 10°C, 54.0% at 20°C, and 29.9% at 30°C. The SMS content in the oil was 31.0% by mass, and the SMS / MSM mass ratio was 86.1.

[0122] To the resulting 81.9% by mass of oil phase was added an aqueous phase obtained by heating and mixing 0.01% by mass of lecithin, 0.2% by mass of flavoring, 10.19% by mass of water, and 7.7% by mass of reduced starch syrup A (solid content 5.4% by mass), and the mixture was mixed and emulsified to obtain a water-in-oil preliminary emulsion. This preliminary emulsion was rapidly cooled to approximately 10°C at a cooling rate of -5°C / min to plasticize it, while nitrogen gas was injected and mixed to disperse the gas, yielding an oil and fat composition (B) for kneading into baked confectionery dough, which has a specific gravity of 0.8 at 25°C.

[0123] Comparative Example 3 An oil and fat composition (C) for kneading into baked confectionery dough having a specific gravity of 0.8 at 25°C was obtained in the same manner as in Example 1, except that (1) reduced starch syrup A was not used, and (2) the amount of water was changed from 10.19% by mass to 17.89% by mass.

[0124] Comparative Example 4 An oil and fat composition (D) for kneading into baked confectionery dough, having a specific gravity of 0.8 at 25°C, was obtained in the same manner as in Example 1, except that (1) reduced starch syrup A was not used, (2) the amount of water was changed from 10.19% by mass to 12.49% by mass, and (3) 5.4% by mass of sucrose was added.

[0125] Comparative Example 5 An oil and fat composition for kneading into baked confectionery dough (E) was obtained in the same manner as in Example 1, except that the specific gravity at 25°C of the oil and fat composition for kneading into baked confectionery dough was changed from 0.8 to 0.94.

[0126] Details of the fat and oil compositions (1) to (7) and (A) to (E) for kneading into dough of baked goods produced in Examples 1 to 7 and Comparative Examples 1 to 5 are as shown in Table 1.

[0127] [Table 1]

[0128] <Melon bread manufacturing test> Melon bread was produced according to the following formulation and production method using the fat and oil compositions (1) to (7) and (A) to (E) for kneading into baked confectionery dough obtained in Examples 1 to 7 and Comparative Examples 1 to 5. The workability during production of the melon bread crust, the appearance of the obtained melon bread crust, and the texture were evaluated on a 5-point scale according to the following evaluation criteria.

[0129] (Melon bread crust recipe) Oil and fat composition for kneading into baked goods dough 40 parts by mass 50 parts by mass of white sugar 28 parts by weight of whole eggs 100 parts by weight of plain flour Baking powder 1 part by weight

[0130] (Melon bread bakery dough recipe) [Medium type] Strong flour 70 parts by mass Yeast 3 parts by weight Yeast food 0.1 parts by mass 3 parts by mass of white sugar 40 parts by mass of water [Author] Strong flour 30 parts by mass 15 parts by mass of white sugar Salt 1 part by mass Whole eggs 10 parts by weight Skim milk powder 2 parts by mass Margarine 8 parts by weight Water 13 parts by mass

[0131] (Melon bread crust recipe) White sugar and the fat and oil composition for kneading into baked confectionery dough were mixed with a beater to form a creamy mixture, to which beaten whole eggs were added in 2-3 batches and further mixed. Then, soft flour and baking powder were added and mixed until uniform, to obtain a baked confectionery dough. This was used as the topping dough for melon bread.

[0132] (Melon bread bakery dough recipe) The bread flour, yeast, yeast food, white sugar, and water listed in the above recipe for the dough were placed in a mixer bowl and set in a vertical mixer. Mixing was performed at low speed for 3 minutes, then at medium speed for 2 minutes to obtain a dough. This dough was then fermented at 28°C for 2 hours. Next, the bread flour, white sugar, salt, whole eggs, skim milk powder, and water listed in the above recipe for the dough were added to the dough and mixed at low speed for 3 minutes, then at medium speed for 3 minutes. Margarine was then added, and the mixture was mixed at low speed for another 3 minutes, then at medium speed for 4 minutes to obtain a melon bread bakery dough.

[0133] (Melon bread recipe) The lid dough was cooled in a 4°C refrigerator for 2 hours and divided into 40g portions, which were then rolled with a rolling pin to form circles with a diameter of 100mm and a thickness of 5mm. The bakery dough was left to stand for 30 minutes, then divided into 60g portions. After a further 30 minutes of bench time, the dough was rolled into balls, and the rolled lid dough was placed on top of the rolled dough to encase the bakery dough, forming a composite dough. This composite dough was proofed for 50 minutes at a temperature of 36°C and a relative humidity of 65%, and then baked at 185°C for 15 minutes to produce melon bread.

[0134] (Evaluation of workability when manufacturing melon bread crust) The workability of melon bread crumbs produced using the oil and fat compositions (1) to (7) and (A) to (E) for kneading into baked confectionery dough obtained in Examples 1 to 7 and Comparative Examples 1 to 5 was compared with the workability of melon bread crumbs produced using the same method except that butter was used instead of the oil and fat compositions for kneading into baked confectionery dough. Specifically, five experienced panelists each baked bread and evaluated it according to the following evaluation criteria. The panelists agreed on the evaluation criteria before evaluation to ensure that there were no differences in the criteria between panelists. The evaluation results are shown in Table 2.

[0135] [Evaluation criteria] 5: The fat and oil composition for use in kneading into baked confectionery dough was very easy to knead into the topping dough, the dough properties were similar to those when butter was used, and the baked confectionery dough was very easy to shape. 4: The fat and oil composition for use in kneading into baked confectionery dough was easy to knead into the topping dough, and although the dough properties were slightly harder or softer than when butter was used, the baked confectionery dough was easy to shape. 3: The fat and oil composition for use in kneading into baked confectionery dough can be kneaded into the topping dough, but the dough properties become slightly harder or softer than when butter is used, making it slightly more difficult to shape the baked confectionery dough. 2: The fat and oil composition for use in kneading into baked confectionery dough was somewhat difficult to knead into the topping dough, and the dough became harder or softer in physical properties than when butter was used, making it difficult to shape the baked confectionery dough. 1: The fat and oil composition for use in kneading baked confectionery dough into the topping dough was very difficult to knead into, and the dough became much harder or softer than when butter was used, making it impossible to shape the baked confectionery dough as desired.

[0136] (Melon bread review) The melon breads produced using the oil and fat compositions (1) to (7) and (A) to (E) for kneading into baked confectionery dough obtained in Examples 1 to 7 and Comparative Examples 1 to 5 were stored at room temperature (20°C) for 3 days, and then the appearance and texture of the frosting on the melon bread were evaluated by five experienced panelists according to the following evaluation criteria. The panelists agreed on the evaluation criteria before evaluation to ensure that there were no differences in the criteria between panelists. The average scores of the evaluation results are shown in Table 3.

[0137] [Evaluation criteria for the appearance of the topping of melon bread] 5: There was absolutely no peeling or stickiness due to cracking, and the appearance was very good. 4: There was almost no peeling or stickiness due to cracking, and the appearance was good. 3: Some peeling due to cracking and stickiness was observed, but the appearance was good. 2: Peeling due to cracks and stickiness were observed, and the appearance was somewhat poor. 1: There was severe peeling and stickiness due to cracking, and the appearance was poor.

[0138] [Evaluation criteria for the texture of the topping of melon bread] 5: Very crispy and had a very good texture. 4: Crispy and had a good texture. 3: Slightly moist but crispy, with a good texture. 2: Moist and not very crispy, with a slightly poor texture. 1: It was moist and not crispy at all, and had a poor texture.

[0139] [Table 2]

[0140] As shown in Table 2, when the fat and oil compositions (1) to (7) for kneading into baked confectionery dough of the present invention were used, the fat and oil compositions were easily kneaded into the crust dough, and the dough properties were similar to those when butter was used, so the workability in producing the crust dough for melon bread was good (Examples 1 to 7).

[0141] On the other hand, when the oil / fat composition (A) of Comparative Example 1, which had a low solid fat content at 10°C and 20°C, was used, the oil / fat composition was easy to knead into the topping dough, but the topping dough became loose after kneading, resulting in poor workability. When the oil / fat composition (B) of Comparative Example 2, which had a high solid fat content at 10°C and 20°C, was used, the oil / fat composition was hard and difficult to knead into the topping dough, and the topping dough after kneading also became hard, crumbling, and difficult to handle. The oil / fat composition (C) of Comparative Example 3, which did not contain a sugar alcohol composition, and the oil / fat composition (D) of Comparative Example 4, which did not contain a sugar alcohol composition but contained sucrose, were hard, and the topping dough after kneading into the topping dough also became hard, resulting in poor workability. When the oil / fat composition (E) of Comparative Example 5, which had a high specific gravity, was used, the oil / fat composition formed lumps, making it difficult to knead into the topping dough and resulting in poor workability.

[0142] [Table 3]

[0143] As shown in Table 3, melon bread made using a topping dough containing fat and oil compositions (1) to (7) for kneading into baked confectionery dough of the present invention had a non-sticky, good appearance, and a good, crispy texture (Examples 1 to 7). Among them, the melon bread made using fat and oil composition (2) containing reduced starch syrup B, which has the highest proportion of sugar alcohols of five or more sugars, had the best appearance and an excellent, crispy texture (Example 2). The melon bread made using fat and oil composition (3), which contains reduced starch syrup C, which has a low proportion of sugar alcohols of five or more sugars, tended to have a slightly less crispy texture than melon bread made using fat and oil compositions containing other sugar alcohol compositions, but still had a good texture (Example 3).

[0144] On the other hand, in the melon bread made using the oil and fat compositions (C) and (D) of Comparative Examples 3 and 4, which did not contain a sugar alcohol composition, the crust was moist due to moisture absorption and moisture transfer, and did not have a crispy texture, and the appearance was sticky. When the oil and fat composition (A) of Comparative Example 1, which had a low solid fat content at 10°C and 20°C, was used, the crispy texture was inferior and the crust was slightly sticky due to moisture absorption and moisture transfer. When the oil and fat composition (B) of Comparative Example 2, which had a high solid fat content at 10°C and 20°C, was used, a good crispy texture was obtained, but the crust cracked and peeled off, impairing the appearance.

[0145] Furthermore, the oil and fat compositions (1), (4), and (6) of the present invention, which contain an SMS / MSM mass ratio of 3 or greater, exhibited a more pronounced effect of the present invention, namely, a crispy and desirable texture, at higher SMS / MSM mass ratios, compared to oil and fat composition (5) of the present invention, which contains an SMS / MSM mass ratio of less than 3 (Comparing Examples 1, 4, and 6 with Example 5).

Claims

1. Contains a sugar alcohol composition that is oil and fat and reduced starch syrup, having a solid fat content in the oil phase of 35 to 70% at 10°C, 15 to 50% at 20°C, and 9% or more at 30°C; The content of fats and oils is 60% by mass or more, The content of the sugar alcohol composition is 2 to 15% by mass as a solid content, The specific gravity at 25°C is 0.9 or less. An aerated oil and fat composition for kneading into dough for baked goods. However, the sugar alcohol composition is a composition that contains a sugar alcohol and a carbohydrate selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, polysaccharides, and derivatives thereof, and the sugar alcohol content is 70 mass% or more of the solid content.

2. The aerated oil / fat composition for kneading into baked confectionery dough according to claim 1, wherein the content of the sugar alcohol composition in the oil / fat composition is 3 to 12 mass% in terms of solid content.

3. 3. The aerated fat and oil composition for use in kneading into dough for baked confectionery according to claim 1 or claim 2, wherein the sugar alcohol composition contains 30% by mass or more of sugar alcohols having five or more sugars based on the solid content.

4. An aerated oil and fat composition for kneading into baked confectionery dough described in any one of claims 1 to 3, having a solid fat content in the oil phase of 9 to 30% at 30°C.

5. The aerated oil / fat composition for kneading into baked confectionery dough according to any one of claims 1 to 4, wherein the SMS / MSM mass ratio in the oil / fat is 3 or more. however, S represents a saturated fatty acid residue having 16 to 22 carbon atoms; M represents a monounsaturated fatty acid residue having 16 to 22 carbon atoms; SMS is a triacylglycerol in which S is attached to the 1st and 3rd positions of glycerol and M is attached to the 2nd position. MSM is a triacylglycerol in which M is attached to the 1st and 3rd positions of glycerol and S is attached to the 2nd position.

6. A baked confectionery dough containing the aerated oil / fat composition for kneading into baked confectionery dough according to any one of claims 1 to 5.

7. A baked confectionery made using the dough of claim 6.

8. A composite bakery product using one or more selected from the group consisting of the baked confectionery dough according to claim 6 and the baked confectionery according to claim 7.

9. The sugar alcohol composition contains fats and oils and is reduced starch syrup, and has a solid fat content in the oil phase of 35 to 70% at 10°C, 15 to 50% at 20°C, and 9% or more at 30°C, the fat content being 60% by mass or more, the sugar alcohol composition content being 2 to 15% by mass as solid content, and the specific gravity at 25°C being 0.9 or less. A method for suppressing changes in the texture of baked goods and composite bakery products using an aerated oil and fat composition for kneading into baked goods dough. However, the sugar alcohol composition is a composition that contains a sugar alcohol and a carbohydrate selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, polysaccharides, and derivatives thereof, and the sugar alcohol content is 70 mass% or more of the solid content.

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