Oil and fat composition for baked goods, dough for baked goods, and baked goods

Abstract

To provide an oil and fat composition for a baked confectionery which is well plastic and can provide a dough for the baked confectionery with good extensibility and which can improve mouth digestion.SOLUTION: In the oil and fat composition for a baked confectionery, SFC (solid fat content) is 25 to 37% at 20°C; a content of lauric acid is 5 to 15% based on a whole mass of constituent fatty acid in the oil and fat composition; and a content of P2O (triglyceride obtained by bonding two molecules of palmitic acid and one molecule of oleic acid) is 16 mass% or less based on a whole mass of constituent triglyceride in the oil and fat composition.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition for use in baked goods such as cookies and biscuits, and to a dough for baked goods and baked goods made using the same. [Background technology]

[0002] Cookies and biscuits are a type of baked confectionery that can be enjoyed for their crispy texture and pleasant palatability (the way they crumble when eaten). To impart these properties to baked confectionery, fats and oils such as shortening are added to the dough. Patent Documents 1 to 3, for example, disclose fats and oils used to improve the texture of baked confectionery.

[0003] Patent Documents 1 and 2 describe that by using an oil and fat composition containing specific amounts of SUS triglycerides, SSU triglycerides, and SSS triglycerides (S: saturated fatty acids, U: unsaturated fatty acids) and containing a polyglycerol fatty acid ester or a sorbitan fatty acid ester that increases the solidification onset temperature of palm oil by 1.0°C or more, confectioneries and breads with a crispy texture and chewiness can be obtained. Patent Document 3 describes that by using an oil and fat composition containing specific amounts of H2X triglyceride, HX2 triglyceride, and HO2 triglyceride (H: saturated fatty acid having 16 or more carbon atoms, X: unsaturated fatty acid having 16 or more carbon atoms, O: oleic acid), bakery foods having a light, soft, brittle, and crispy texture can be obtained. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-106597 [Patent Document 2] Japanese Patent Application Laid-Open No. 2015-35966 [Patent Document 3] Japanese Patent Application Laid-Open No. 2014-200196 Summary of the Invention [Problem to be solved by the invention]

[0005] However, all of the above-mentioned doughs for baked confectionery have the problem that the dough has insufficient extensibility when containing powdered ingredients with particularly high water absorption, such as soy flour. Insufficient dough extensibility leads to poor formability. Furthermore, the fat and oil compositions used in the dough for baked confectionery are required to have good plasticity, and the baked confectionery is required to have a good texture.

[0006] Therefore, an object of the present invention is to provide an oil and fat composition for baked goods that has good plasticity, can impart good extensibility to dough for baked goods, and can make the baked goods easy to eat. [Means for solving the problem]

[0007] As a result of extensive research, the present inventors have found that the above object can be achieved by appropriately controlling the SFC at 20°C, the content of specific constituent fatty acids, and the content of specific triglycerides, and have thus completed the present invention. That is, the present invention includes the following aspects. [1] The SFC (solid fat content) at 20 ° C is 25 to 37%, The content of lauric acid relative to the total mass of constituent fatty acids of the oil and fat composition is 5 to 15% by mass, A fat and oil composition for baked goods, in which the content of P2O (a triglyceride formed by the bond between two molecules of palmitic acid and one molecule of oleic acid) relative to the total mass of constituent triglycerides of the fat and oil composition is 16 mass% or less. [2] The fat and oil composition for baked confectionery according to [1], wherein the content of saturated fatty acids in the fat and oil composition is 55 to 70% by mass relative to the total mass of constituent fatty acids. [3] The fat and oil composition for baked goods according to [1] or [2], wherein the content of UUU (a triglyceride in which three molecules of unsaturated fatty acid are bonded) relative to the total mass of the constituent triglycerides of the fat and oil composition is 15 mass% or less. [4] The oil and fat composition for baked goods according to any one of [1] to [3], which contains an interesterified oil and fat (A) of a mixed oil and fat of lauric oil and palm oil, and the content of the interesterified oil and fat (A) is 10 to 50 mass%. [5] The fat and oil composition for baked confectionery according to [4], wherein the interesterified fat and oil (A) is a fat and oil obtained by interesterifying a mixed fat and oil containing 15 to 40% by mass of a lauric fat and oil. [6] The oil and fat composition for baked confectionery according to any one of [1] to [5], comprising an interesterified oil and fat (B) of a mixed oil and fat of lauric oil and fat, palm oil and fat, and a liquid oil that is liquid at room temperature and contains 65% by mass or more of unsaturated fatty acids as constituent fatty acids, wherein the content of the interesterified oil and fat (B) is 30 to 80% by mass. [7] The fat and oil composition for baked confectionery according to [6], wherein the interesterified fat and oil (B) is a fat and oil obtained by interesterifying a mixed fat and oil containing 5 to 30% by mass of a lauric fat and oil. [8] The fat and oil composition for baked goods according to any one of [1] to [7], which contains an emulsifier. [9] The fat and oil composition for baked goods according to [8], wherein the emulsifier is an unsaturated emulsifier.

[10] A dough for baked goods, comprising the fat and oil composition for baked goods according to any one of [1] to [9].

[11] The dough for baked goods according to

[10] , further containing soybean-derived ingredients.

[12] A baked confectionery obtained by baking the dough for baked confectionery described in

[10] or

[11] . [Effects of the Invention]

[0008] According to the present invention, it is possible to provide an oil and fat composition for baked goods that has good plasticity, can impart good extensibility to dough for baked goods, and can make the baked goods easy to eat. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, an embodiment of the present invention will be described. <Oil and fat composition for baked goods> The fat and oil composition for baked goods of the present invention is characterized by having an SFC (solid fat content) at 20°C of 25 to 37%, a lauric acid content of 5 to 15% by mass relative to the total mass of constituent fatty acids of the fat and oil composition, and a PO content (a triglyceride formed by the bond between two molecules of palmitic acid and one molecule of oleic acid) of 16% by mass or less relative to the total mass of constituent triglycerides of the fat and oil composition. This results in an fat and oil composition for baked goods that has good plasticity, can impart good extensibility to dough for baked goods, and can make baked goods easy to eat.

[0010] In the present invention, "baked confectionery" refers to a food product made from grain flour such as wheat flour and edible oils and fats, optionally blended with or containing raw materials such as sugars, salt, starch, dairy products, egg products, leavening agents, food additives, etc., and produced using a mixer, a molding machine, and an oven. Examples of baked confectionery include biscuits, cookies, crackers, hardtack, pretzels, pies, and shortbread. The baked snack of the present invention preferably has a moisture content of 0.01 to 10% by mass, more preferably 0.1 to 8% by mass, and even more preferably 0.2 to 5% by mass after baking. In the present invention, the term "fat and oil composition for baked confectionery" refers to a fat and oil composition used to produce the dough of the above-mentioned baked confectionery.

[0011] [Solid fat content (SFC)] The fat and oil composition for baked goods of the present invention has an SFC (solid fat content) of 25 to 37% at 20° C. The SFC at 20° C. is preferably 27 to 35%, and more preferably 29 to 34%. When the SFC at 20° C. is within the above range, the plasticity of the fat and oil composition can be improved, good extensibility can be imparted to the dough for baked goods, and the baked goods can be made smooth to the palate. The SFC (unit: %) of the oil and fat composition can be measured in accordance with "2.2.9 Solid Fat Content (NMR Method)" described in "Standard Test Methods for the Analysis of Fats, Oils and Related Materials" (2013), compiled by the Japan Oil Chemists' Society, as described in the Examples below.

[0012] [Constituent fatty acids] The fat and oil composition for baked confectionery of the present invention has a lauric acid content of 5 to 15% by mass relative to the total mass of the constituent fatty acids of the fat and oil composition. The lauric acid content is preferably 6 to 13% by mass, more preferably 7 to 11% by mass. When the lauric acid content is within the above range, the plasticity of the fat and oil composition can be improved, and good extensibility can be imparted to the dough for baked confectionery. Furthermore, the fat and oil composition for baked confectionery of the present invention preferably contains saturated fatty acids in an amount of 55 to 70% by mass relative to the total mass of the constituent fatty acids of the fat and oil composition. The saturated fatty acid content is more preferably 56 to 67% by mass, and even more preferably 57 to 63% by mass. When the saturated fatty acid content is within the above range, the plasticity of the fat and oil composition can be improved, and good extensibility can be imparted to the dough for baked confectionery. The contents of lauric acid and saturated fatty acids can be measured, for example, by gas chromatography.

[0013] [PO (a triglyceride consisting of two molecules of palmitic acid and one molecule of oleic acid)] The fat and oil composition for baked confectioneries of the present invention has a P2O content (a triglyceride formed by the bond between two molecules of palmitic acid and one molecule of oleic acid) of 16% by mass or less relative to the total mass of the constituent triglycerides of the fat and oil composition. The P2O content is preferably 15.5% by mass or less, and more preferably 15% by mass or less. When the P2O content is within the above range, coarsening of crystals in the fat and oil composition can be suppressed, and the plasticity of the fat and oil composition can be improved. The lower limit of the P2O content is not particularly limited, but is preferably 5% by mass or more, and more preferably 7% by mass or more. PO refers to both PPO (a triglyceride in which palmitic acid is bonded at the 1st (or 3rd) and 2nd positions and oleic acid is bonded at the 3rd (or 1st) position) and POP (a triglyceride in which palmitic acid is bonded at the 1st and 3rd positions and oleic acid is bonded at the 2nd position). In other words, the PO content is the total content of PPO and POP. The P2O content can be measured, for example, by liquid chromatography mass spectrometry.

[0014] [UUU (a triglyceride consisting of three unsaturated fatty acids)] In the fat and oil composition for baked confectionery of the present invention, the content of UUU (a triglyceride formed by bonding three molecules of unsaturated fatty acid) relative to the total mass of the constituent triglycerides of the fat and oil composition is preferably 15% by mass or less. The content of UUU is more preferably 12% by mass or less, and even more preferably 9% by mass or less. When the content of UUU is within the above range, the fat and oil composition can have good emulsification properties with water, and good extensibility can be imparted to the dough for baked confectionery. There is no particular restriction on the lower limit of the content of UUU, but from the viewpoint of obtaining a fat and oil composition with good plasticity, it is preferably 2% by mass or more, and more preferably 4% by mass or more. The content of UUU can be measured, for example, by liquid chromatography mass spectrometry.

[0015] [Interesterified fats and oils (A)] The fat and oil composition for baked goods of the present invention preferably contains an interesterified fat or oil of a mixed fat of lauric fat and palm fat (hereinafter referred to as interesterified fat or oil (A)). The interesterified fat or oil (A) is obtained by interesterifying a mixed fat or oil of lauric fat and palm fat. The mixed fat or oil preferably consists of a lauric fat or oil and a palm fat or oil. The inclusion of the interesterified fat or oil (A) in the fat and oil composition for baked goods can impart good extensibility to the dough for baked goods.

[0016] Depending on the method, transesterification can be classified into non-selective transesterification and selective (directed) transesterification. Non-selective transesterification can be performed, for example, by chemical methods using sodium methylate or sodium hydroxide as a catalyst, or by enzymatic methods using non-selective lipase as a catalyst (Reference: Kosaku Yasuda, Ryoichiro Fukunaga, Nobuya Matsui, Masao Watanabe, New Edition: Knowledge of Oil and Fat Products, Saiwai Shobo). Among these, non-selective transesterification by chemical methods is preferred because it can be easily performed.

[0017] In the present invention, lauric fats and oils are a general term for fats and oils containing 30% by mass or more of lauric acid as a constituent fatty acid, and include coconut oil, palm kernel oil, and fats and oils that have been subjected to hydrogenation, interesterification, fractionation, blending, or other treatments. In the present invention, hydrogenation refers to a process of adding hydrogen to fats and oils containing unsaturated fatty acids as constituent fatty acids to convert some or all of the unsaturated fatty acids into saturated fatty acids. Specific examples of the lauric fats and oils used in the production of the interesterified fat (A) are not particularly limited, but include coconut oil, palm kernel oil, palm kernel olein, and palm kernel stearin, more preferably coconut oil, palm kernel oil, and palm kernel olein, and even more preferably palm kernel olein. The lauric fats and oils may be used alone or in combination of two or more. Palm kernel olein is a low-melting-point fraction obtained by fractionating palm kernel oil, and palm kernel stearin is a high-melting-point fraction obtained by fractionating palm kernel oil.

[0018] In the present invention, palm-based fats and oils are a general term for fats and oils derived from palm fruits, and include palm oil and fats and oils that have been subjected to treatments such as hydrogenation, interesterification, fractionation, and blending. Specific examples of the palm-based fats and oils used in producing the interesterified fat (A) are not particularly limited, but include palm oil, palm olein, palm double olein, palm superolein, palm midfraction, palm stearin, and highly hydrogenated palm oil, and more preferably palm oil, palm olein, palm stearin, and highly hydrogenated palm oil. One type of the palm-based fats and oils may be used alone, or two or more types may be used in combination. Palm olein is a low-melting-point fraction of fat obtained by fractionating palm oil. Palm stearin is a high-melting-point fraction of fat obtained by fractionating palm oil. Palm double olein and palm super olein are low-melting-point fractions of fat obtained by further fractionating palm olein. Palm mid fraction is a high-melting-point fraction of fat obtained by further fractionating palm olein.

[0019] The interesterified oil (A) is preferably an oil obtained by interesterifying a mixed oil containing 15 to 40% by mass, preferably 20 to 35% by mass, of a lauric oil and 60 to 85% by mass, preferably 65 to 80% by mass, of a palm oil. The content of the interesterified fat (A) is preferably 10 to 50% by mass, more preferably 15 to 45% by mass, and even more preferably 20 to 40% by mass, based on the total mass of the fat composition for baked goods. When the content of the interesterified fat (A) is within the above range, good extensibility can be imparted to the dough for baked goods. The composition of the mixed oil and fat and the amount of interesterified oil and fat (A) used can be appropriately selected so as to satisfy the above SFC at 20°C, the content of constituent fatty acids, and the content of triglycerides. The above-mentioned interesterified oils and fats (A) may be used alone or in combination of two or more kinds.

[0020] [Interesterified fats and oils (B)] The fat and oil composition for baked goods of the present invention preferably contains an interesterified fat or oil (hereinafter referred to as interesterified fat or oil (B)) of a mixed fat or oil of lauric fat, palm fat, and liquid oil. The interesterified fat or oil (B) is obtained by interesterifying a mixed fat or oil of lauric fat, palm fat, and liquid oil. The mixed fat or oil preferably consists of lauric fat, palm fat, and liquid oil. By including the interesterified fat or oil (B) in the fat and oil composition for baked goods, the plasticity of the fat or oil composition can be improved, and good extensibility can be imparted to the dough for baked goods.

[0021] Specific examples of the lauric fats and oils used in the production of the interesterified fat (B) are not particularly limited, but include coconut oil, palm kernel oil, palm kernel olein, and palm kernel stearin, more preferably coconut oil, palm kernel oil, and palm kernel olein, and even more preferably coconut oil. The lauric fats and oils may be used alone or in combination of two or more.

[0022] Specific examples of the palm-based fats and oils used in producing the interesterified fat (B) are not particularly limited, but include palm oil, palm olein, palm double olein, palm superolein, palm stearin, and palm mid fraction, more preferably palm oil, palm olein, palm double olein, and palm mid fraction, and even more preferably palm oil. One type of the palm-based fats and oils may be used alone, or two or more types may be used in combination.

[0023] In the present invention, liquid oil is a general term for fats and oils that are liquid at room temperature (15 to 20°C) and contain 65 mass % or more of unsaturated fatty acids as constituent fatty acids. Liquid oils preferably have a melting point lower than 20°C. Specific examples of the liquid oil used in producing the interesterified oil (B) are not particularly limited, but include rapeseed oil, high oleic rapeseed oil, high erucic rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, olive oil, safflower oil, high oleic safflower oil, corn oil, cottonseed oil, peanut oil, rice oil, linseed oil, perilla oil, sesame oil, and mixtures thereof or processed oils and fats thereof (hardened oil, fractionated oil, etc.), with high oleic rapeseed oil and high erucic rapeseed oil being more preferred. One type of the liquid oils may be used alone, or two or more types may be used in combination.

[0024] The interesterified oil (B) is preferably an oil obtained by interesterifying a mixed oil containing 5 to 30% by mass, preferably 6 to 24% by mass, of a lauric oil, 50 to 90% by mass, preferably 61 to 89% by mass, of a palm oil, and 5 to 20% by mass, preferably 5 to 15% by mass, of a liquid oil.

[0025] The content of the interesterified fat (B) is preferably 30 to 80% by mass, more preferably 40 to 75% by mass, and even more preferably 55 to 75% by mass, based on the total mass of the fat composition for baked goods. When the content of the interesterified fat (B) is within the above range, the plasticity of the fat composition can be improved, and good extensibility can be imparted to the dough for baked goods. The composition of the mixed oil and fat and the amount of interesterified oil and fat (B) used can be appropriately selected so as to satisfy the above SFC at 20°C, the content of constituent fatty acids, and the content of triglycerides. The above-mentioned interesterified fats and oils (B) may be used alone or in combination of two or more kinds.

[0026] 〔emulsifier〕 The fat and oil composition for baked confectionery of the present invention preferably contains an emulsifier. The emulsifier is not particularly limited, and may be a saturated emulsifier or an unsaturated emulsifier. Among them, the use of an unsaturated emulsifier is preferred because it can impart better extensibility to the dough for baked confectionery. The saturated emulsifier refers to an emulsifier in which the fatty acid bonded to glycerin, sorbitan, or the like is mainly saturated fatty acid, and examples thereof include saturated fatty acid monoglycerides, polyglycerin esters, sorbitan fatty acid monoesters, sorbitan fatty acid polyesters, etc. Specific examples of the saturated emulsifier include Poem S-320YN, Poem ST-PV, Emulgy MP, Emulgy MS, etc., manufactured by Riken Vitamin Co., Ltd. The unsaturated emulsifier refers to an emulsifier in which the fatty acid bonded to glycerin, sucrose, or the like is mainly unsaturated fatty acid, and examples thereof include unsaturated fatty acid monoglycerides, polyglycerin esters, sucrose fatty acid monoesters, sucrose fatty acid polyesters, etc. Specific examples of the unsaturated emulsifier include Poem DO-100V, Emulgy MU, and Emulgy OL-100H manufactured by Riken Vitamin Co., Ltd., and Ryoto Sugar Ester ER-290 manufactured by Mitsubishi Chemical Foods Corporation. In the present invention, whether the fatty acids constituting the emulsifier are "mainly saturated fatty acids" or "mainly unsaturated fatty acids" can be determined, for example, as follows: The emulsifier is analyzed, for example, by gas chromatography, and the mass (%) of saturated fatty acids and unsaturated fatty acids relative to the total mass of the fatty acids constituting the emulsifier is calculated. When the mass (%) of saturated fatty acids is greater than the mass (%) of unsaturated fatty acids, it can be determined that the emulsifier is "mainly saturated fatty acids," and when the mass (%) of unsaturated fatty acids is greater than the mass (%) of saturated fatty acids, it can be determined that the emulsifier is "mainly unsaturated fatty acids." The above emulsifiers may be used alone or in combination of two or more.

[0027] The content of the emulsifier is preferably 0.05 to 3 mass %, more preferably 0.1 to 2 mass %, and even more preferably 0.2 to 1 mass %, relative to the total mass of the oil and fat contained in the oil and fat composition for baked goods. When the content of the emulsifier is within the above range, better extensibility can be imparted to the dough for baked goods.

[0028] [Other optional ingredients] The fat and oil composition for baked goods of the present invention may contain fats and oils other than those described above, provided that the effects of the present invention are not impaired. For example, the fat and oil composition for baked goods of the present invention may contain a transesterified fat (C) other than the transesterified fats (A) and (B) described above, and / or a fat and oil other than the transesterified fat. The transesterified fat (C) is not particularly limited, and examples thereof include transesterified fats of palm-based fats and oils, and transesterified fats of a mixed fat of lauric fats and extremely hardened oils. The type and amount of fats and oils other than the interesterified fats and oils (A) and (B) can be appropriately selected so as to satisfy the above SFC at 20°C, content of constituent fatty acids, and content of triglycerides.

[0029] From the viewpoint of improving dough extensibility, the fat and oil composition for baked goods of the present invention preferably does not contain a liquid oil as a single substance, or contains a liquid oil in an amount of 5% by mass or less relative to the total mass of the fat and oil composition for baked goods. As defined above, liquid oil is a general term for fats and oils that are liquid at room temperature (15 to 20°C) and contain 65% by mass or more of unsaturated fatty acids as constituent fatty acids. In the present invention, "not containing a single substance" means that no liquid oil that has not undergone a chemical reaction such as interesterification is contained. The content of liquid oil is more preferably 3% by mass or less, even more preferably 1% by mass or less, and particularly preferably 0% by mass, relative to the total mass of the fat and oil composition for baked goods. Specific examples of the liquid oil include, but are not limited to, rapeseed oil, high oleic rapeseed oil, high erucic rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, olive oil, safflower oil, high oleic safflower oil, corn oil, cottonseed oil, peanut oil, rice oil, linseed oil, perilla oil, sesame oil, mixed oils thereof, and processed oils and fats thereof (hardened oil, fractionated oil, etc.).

[0030] Furthermore, the fat and oil composition for baked goods of the present invention may contain additives such as antioxidants, flavoring agents, coloring agents, etc., in addition to the above-mentioned components, as necessary, within the range that does not impair the effects of the present invention. The content of the above-mentioned additives is preferably 0.01 to 2% by mass relative to the total mass of the fat and oil composition for baked goods.

[0031] The fat and oil composition for baked goods of the present invention is preferably substantially free of animal fats and oils. Here, "substantially" means that the content of animal fats and oils relative to the total mass of the fat and oil composition for baked goods is less than 3% by mass, preferably less than 1% by mass, and more preferably 0% by mass. Specific examples of the animal fats and oils include lard, beef tallow, chicken oil, fish oil, and milk fat. It is preferable that the fats and oils used in the fat and oil composition for baked goods of the present invention are all derived from plants.

[0032] 〔shortening〕 The fat and oil composition for baked goods of the present invention can be used to produce shortening for baked goods. The shortening can be produced by mixing the fat and oil composition for baked goods of the present invention with an emulsifier (preferably an unsaturated emulsifier), a flavoring agent, a coloring agent, etc., as needed, heating the resulting mixture to about 50 to 70°C, and then rapidly cooling to about 10 to 25°C and kneading.

[0033] [Dough for baked goods] The dough for baked goods of the present invention contains the above-mentioned oil and fat composition for baked goods. The dough for baked goods of the present invention can be obtained by mixing, for example, using a mixer, a mixture of the above-mentioned oil and fat composition for baked goods, cereal flour such as wheat flour, and, if necessary, other raw materials. Examples of the other ingredients include those commonly used as ingredients for dough for general baked goods, such as sweeteners such as sugar, eggs such as whole eggs, egg whites, and egg yolks, and dairy products such as milk.Further, additives such as flavoring materials such as cocoa, fruits, and nuts, salt, spices, emulsifiers, flavorings, coloring agents, leavening agents, oxidizing agents, antioxidants, thickeners, acidulants, pH adjusters, and preservatives may also be added. The dough for baked goods of the present invention preferably contains 10 to 100 parts by mass, more preferably 15 to 70 parts by mass, and even more preferably 20 to 50 parts by mass of the above-mentioned oil and fat composition for baked goods or shortening per 100 parts by mass of grain flour.

[0034] The dough for baked goods of the present invention preferably further contains a soybean-derived raw material. Examples of soybean-derived raw materials include, but are not limited to, soy flour, soybean pulp powder, and soybean flour. Soybean-derived raw materials have high water absorption, and blending soybean-derived raw materials tends to reduce the extensibility of the dough for baked goods. The oil and fat composition for baked goods of the present invention can impart good extensibility to the dough for baked goods, and is therefore particularly effective for producing baked goods containing the above-mentioned soybean-derived raw materials. Therefore, the oil and fat composition for baked goods of the present invention is preferably an oil and fat composition for baked goods containing a soybean-derived raw material. The content of the soybean-derived raw material is not particularly limited, and is preferably 1 to 30% by mass, more preferably 5 to 25% by mass, and even more preferably 10 to 20% by mass, of the total mass of the dough for baked goods.

[0035] [Baked goods] The baked confectionery of the present invention is obtained by baking the dough for baked confectionery. The baking temperature is not particularly limited and may be 150 to 250° C., for example, 180° C. The baking time is not particularly limited and may be, for example, 5 to 45 minutes.

[0036] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples. [Example]

[0037] <Preparation of each oil> According to the following method, each of the fats and oils used in the fat and oil compositions of Examples 1 to 6 and Comparative Examples 1 to 5 was prepared. Table 1 shows the blending ratio of the fats and oils used in preparing each interesterified fat and oil.

[0038] (Interesterified oil (A)) Oil A-1: ​​29 parts by mass of palm kernel olein, 56 parts by mass of palm stearin, and 15 parts by mass of extremely hardened palm oil were mixed, and then non-selective interesterification was carried out at 90°C for 15 minutes using 0.143 parts by mass of sodium methylate as a catalyst per 100 parts by mass of the mixed oil. The mixture was then bleached and deodorized, and used as Oil A-1. Oil A-2: 25 parts by mass of palm kernel olein, 67 parts by mass of palm oil, and 8 parts by mass of palm stearin were mixed, and then non-selective interesterification was carried out at 90°C for 15 minutes using 0.143 parts by mass of sodium methylate as a catalyst per 100 parts by mass of the mixed oil. The mixture was then bleached and deodorized, and used as Oil A-2.

[0039] (Interesterified fats and oils (B)) Oil B-1: 10 parts by mass of coconut oil, 80 parts by mass of palm oil, and 10 parts by mass of hyercin rapeseed oil were mixed, and then non-selective transesterification reaction was carried out at 90°C for 15 minutes using 0.143 parts by mass of sodium methylate as a catalyst per 100 parts by mass of the mixed oil. The oil was then bleached and deodorized, and used as oil B-1.

[0040] (Interesterified fats and oils (C) other than (A) and (B)) Oil C-1: 50 parts by mass of coconut oil and 50 parts by mass of hyercin rapeseed hardened oil were mixed, and then non-selective transesterification was carried out at 90°C for 15 minutes using 0.143 parts by mass of sodium methylate as a catalyst per 100 parts by mass of the mixed oil. The oil was then bleached and deodorized, and used as oil C-1. Oil C-2: 50 parts by mass of palm olein and 50 parts by mass of palm double olein were mixed, and then non-selective interesterification was carried out at 90°C for 15 minutes using 0.143 parts by mass of sodium methylate as a catalyst per 100 parts by mass of the mixed oil. The oil was then bleached and deodorized, and used as oil C-2.

[0041] (Extremely hydrogenated oil) Palm kernel oil: Palm kernel oil that has been subjected to a hardening process, bleached, and deodorized. Hardened palm oil: Palm oil that has been hardened, bleached, and deodorized. High-Yercin rapeseed oil: High-Yercin rapeseed oil that has been subjected to high-hardening treatment, bleaching, and deodorization was used.

[0042] (oils and fats other than those mentioned above) Palm oil: Palm oil that had been decolorized and deodorized was used. Palm olein: Palm olein that had been decolorized and deodorized was used. Palm double olein: Palm double olein that had been decolorized and deodorized was used. Palm kernel oil: Palm kernel oil that had been decolorized and deodorized was used. Corn oil: Corn oil that had been decolorized and deodorized was used.

[0043] [Table 1]

[0044] <Preparation of confectionery fats and oils composition> Each of the fats and oils prepared as described above was blended at the ratios (parts by mass) shown in Tables 2 and 3 to obtain confectionery fats and oils compositions of Examples 1 to 6 and Comparative Examples 1 to 5.

[0045] <Measurement of SFC (Solid Fat Content)> The solid fat content (SFC, unit: %) of each of the fats and oils compositions of Examples 1 to 6 and Comparative Examples 1 to 5 was measured in accordance with the standard fat and oil analysis test method (2.2.9 - 2013, solid fat content (NMR method)). That is, the fat and oil composition was held at 60°C for 30 minutes to completely melt the fat and oil composition, and then held at 0°C for 30 minutes to solidify it. Thereafter, it was held at 25°C for 30 minutes for tempering, and then held at 0°C for 30 minutes. Thereafter, after holding at the measurement temperature of each SFC for 30 minutes, the SFC was measured.

[0046] <Analysis of Fatty Acid Composition> The constituent fatty acid composition contained in each of the fats and oils compositions of Examples 1 to 6 and Comparative Examples 1 to 5 was measured in accordance with the standard fat and oil analysis test method (2.4.2.3 - 2013, fatty acid composition (capillary gas chromatography method)). The gas chromatography apparatus used was the "GC - 2010 type" manufactured by Shimadzu Corporation, and the column used was "SP - 2560" manufactured by SUPELCO.

[0047] <Measurement of P2O and UUU Contents> The contents of P2O and UUU contained in each of the oil and fat compositions of Examples 1 to 6 and Comparative Examples 1 to 5 were measured by liquid chromatography mass spectrometry under the following conditions. [Liquid Chromatography Department] Instrument: Agilent 1260 Infinity Binary LC system Column: Cadenza CD-C18 Column temperature: 20℃ [Mass Spectrometry Department] Instrument: Agilent 6130 Single Quadrupole LC / MS system Ion source: APCI

[0048] <Shortening production> Each of the fat and oil compositions of Examples 1 to 6 and Comparative Examples 1 to 5 was heated and melted at 60°C, then rapidly cooled and kneaded to obtain shortenings for baked confectioneries.

[0049] <Cookie dough and cookie manufacturing> Using the shortening obtained above, baked confectionery (cookies) were produced according to the following formulation and method. (Composition) Cake flour (40.7 parts by weight) ·Cast sugar (17 parts by mass) ·Soy flour (15 parts by mass) Whole eggs (9 parts by weight) Salt (0.3 parts by mass) and One of the shortenings obtained above (18 parts by mass) (Tables 2 and 3) (Manufacturing method) One of the shortenings obtained above was conditioned overnight at 20°C, then placed in a vertical mixer (N-50, manufactured by Hobart Japan Co., Ltd.) and stirred at low speed for 1 minute. Then, soy flour was placed in the mixer and stirred and mixed at low speed for 1 minute, after which white sugar was added and stirred and mixed at low speed for 1 minute. Next, whole eggs and salt were added and stirred and mixed at low speed for 1 minute and then at medium speed for 30 seconds. Next, soft flour was added and stirred at low speed for 1 minute 30 seconds to obtain a cookie dough. The obtained dough was rolled and shaped to a thickness of 4 mm, and baked for 10 minutes in an oven (manufactured by Sanko Kikai Co., Ltd.) with an upper flame of 180°C and a lower flame of 180°C to obtain cookies.

[0050] <Evaluation of shortening, cookie dough, and cookies> The shortening, cookie dough, and cookies obtained above were evaluated for plasticity of the shortening, extensibility of the cookie dough, and mouthfeel of the cookies using the following methods and evaluation criteria. The results are shown in Tables 2 and 3. The mouthfeel of the cookies was evaluated by three experienced panelists.

[0051] (Shortening plasticity) The shortening obtained above was sampled in a container (diameter 6 cm, height 4.5 cm) and kept overnight in a thermostatic bath at 20°C. The maximum hardness (gf) of the shortening was then measured using a rheometer (EZ-SX, manufactured by Shimadzu Corporation) at a penetration speed of 300 mm / min and a penetration depth of 5 mm. Based on the obtained maximum hardness value, the plasticity of the shortening was evaluated according to the following criteria. 1 point: Maximum hardness is 2100gf or more (poor plasticity) 2 points: Maximum hardness is 2000gf or more and less than 2100gf (slightly poor plasticity) 3 points: Maximum hardness is 1900 gf or more and less than 2000 (slightly good plasticity) 4 points: Maximum hardness is less than 1900gf (good plasticity)

[0052] (Extensibility of cookie dough) The cookie dough obtained above was molded into a size of 5 cm length, 2 cm width, and 7 mm height, and the extensibility of the obtained test pieces was evaluated using a rheometer (EZ-SX, manufactured by Shimadzu Corporation) at a penetration speed of 100 mm / min and a penetration depth of 5 mm. Based on the breaking point (mm) of the dough at this time, the extensibility of the dough was evaluated according to the following criteria. 1 point: Breaking point is less than 2.45 mm (poor fabric extensibility) 2 points: Breaking point is 2.45mm or more and less than 2.65mm (fabric has good extensibility) 3 points: Breaking point is 2.65 mm or more (good fabric extensibility)

[0053] (Cookie's mouthing) The cookies obtained above were eaten and their palatability was evaluated according to the following criteria. 1 point: The cookies are hard to crumble when eaten and are difficult to eat 2 points: The cookies crumble a little easily when eaten, and are somewhat easy to eat 3 points: The cookies crumble easily when eaten and are easy to eat

[0054] [Table 2]

[0055] [Table 3]

[0056] As is clear from Tables 2 and 3, all of the fat and oil compositions for baked goods of the present invention (Examples 1 to 6) had good plasticity, and the dough for baked goods obtained using these compositions had good extensibility and the baked goods also had good mouthfeel. On the other hand, when the SFC, lauric acid content, and PO content at 20°C were different from those of the fat and oil compositions of the present invention (Comparative Examples 1 to 5), the plasticity of the fat and oil compositions and / or the extensibility of the dough were poor. [Industrial Applicability]

[0057] According to the present invention, it is possible to provide an oil and fat composition for baked goods that has good plasticity and can impart good extensibility to dough for baked goods, thereby improving workability during dough production and making the baked goods easy to eat. Therefore, the oil and fat composition for baked goods of the present invention is extremely useful industrially.

Claims

1. (a1) A mixed fat of lauric fats and oils and (a2) palm fats, wherein the content of (a1) lauric fats and oils is 15 to 40% by mass, and the mixed fat (a) contains an interesterified fat (A) in an amount of 10 to 45% by mass, (b1) lauric oils and fats, (b2) palm oils and fats, and (b3) a liquid oil mixture (b) that is liquid at room temperature and contains 65% by mass or more of unsaturated fatty acids as constituent fatty acids. (B) An interesterified oil and fat (B) is contained in an amount in the range of 55 to 75% by mass, The SFC (solid fat content) at 20°C is 25 to 37%, The content of lauric acid relative to the total mass of constituent fatty acids of the oil and fat composition is 5 to 15% by mass, The content of P2O5 (a triglyceride in which two molecules of palmitic acid and one molecule of oleic acid are bonded) relative to the total mass of the constituent triglycerides of the oil and fat composition is 5% by mass or more and 16% by mass or less. An oil and fat composition for baked goods.

2. 2. The fat and oil composition for baked goods according to claim 1, wherein the content of saturated fatty acids relative to the total mass of constituent fatty acids of the fat and oil composition is 55 to 70 mass%.

3. The oil-and-fat composition for baked confectionery according to any one of claims 1 to 2, wherein the content of UUU (a triglyceride in which three molecules of unsaturated fatty acid are bonded) relative to the total mass of the constituent triglycerides of the oil-and-fat composition is 2% by mass or more and 15% by mass or less.

4. The fat and oil composition for baked goods according to claim 1, wherein the mixed fat and oil (b) contains 5 to 30 mass% of (b1) lauric fat and oil.

5. The fat and oil composition for baked goods according to any one of claims 1 to 4, further comprising an emulsifier.

6. The fat and oil composition for baked goods according to claim 5, wherein the emulsifier is an unsaturated emulsifier.

7. A dough for baked goods, comprising the fat and oil composition for baked goods according to any one of claims 1 to 6.

8. The dough for baked goods according to claim 7, further comprising a soy-derived ingredient.

9. A baked confectionery obtained by baking the dough for baked confectionery according to claim 7 or 8.

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