Plastic oil-and-fat composition for cookies, cookie dough, method for producing cookies, and method for improving mechanical suitability of cookie dough

Abstract

Provided is a plastic oil-and-fat composition having excellent quality for cookies. The plastic oil-and-fat composition for cookies contains an oil-and-fat component and an emulsifier. The oil-and-fat component includes a liquid oil and an interesterified oil having a solid fat content of 47% to 100% inclusive at 20°C. The emulsifier includes lecithin, a monoglycerin fatty acid ester, and one or more compounds selected from the group consisting of a sorbitan fatty acid ester, a polyglycerin fatty acid ester, and a sucrose fatty acid ester.

Description

Plastic fat composition for cookies, cookie dough, method for producing cookies, and method for improving machine adaptability of cookie dough

[0001] The present invention relates to a plastic fat composition for cookies, a cookie dough, a method for producing cookies, and a method for improving the machinability of cookie dough.

[0002] Cookies are confections made by mixing sugar with edible fats such as shortening, butter, or margarine, and then mixing this with grain flour to prepare cookie dough, which is then molded into an appropriate shape and heated and baked. Depending on the method of molding the dough, there are various types of cookies, such as rolled dough cookies, in which the cookie dough is rolled out into a plate and cut, squeezed cookies, in which the cookie dough is squeezed into a plate and cut, and icebox cookies, in which the cookie dough is molded into a bar shape, cooled in a refrigerator, and then sliced.

[0003] In order to mold cookie dough into an appropriate shape, the dough must have a moderate degree of stiffness (plasticity). For example, when producing rolled dough cookies or squeezed cookies, the cookie dough is extruded into a thin plate shape, so it is necessary to prevent it from tearing or cracking during the production line before cutting. Furthermore, when a machine is used in the production line, the dough must be machine-compatible so that it can withstand the specifications of the machine.

[0004] Regarding such a problem, for example, Patent Document 1 discloses a plastic oil and fat composition for cookies containing beef tallow or beef tallow fraction in an amount of 20% by mass to 70% by mass based on the total amount of components constituting the oil phase. When this plastic oil and fat composition is used in cookie dough, it is said to stabilize the firmness of the cookie dough and further improve the mechanical resistance during molding of the cookie dough (paragraph 0007 of the patent document).

[0005] International Publication No. 2021 / 200087

[0006] The technology of Patent Document 1 solves the problems of cookie dough by using beef tallow or fractionated beef tallow. However, recently, a certain percentage of consumers have been avoiding animal-derived food ingredients due to vegetarian beliefs or religious reasons. Under these circumstances, the object of the present invention is to solve the problems of cookie dough without using beef tallow or by minimizing the use of beef tallow.

[0007] In view of the above problems, the present inventors have conducted extensive research and have found that a plastic oil and fat composition containing an interesterified oil having a specific solid fat content and a specific type of emulsifier is highly effective in imparting good firmness to cookie dough, thereby completing the present invention.

[0008] That is, in a first aspect, the present invention provides a plastic oil-and-fat composition for cookies containing an oil and an emulsifier, wherein the oil and fat comprises a liquid oil and an interesterified oil having a solid fat content of 47% or more and 100% or less at 20°C, and the emulsifier comprises lecithin and one or more emulsifiers selected from the group consisting of a monoglycerin fatty acid ester, a sorbitan fatty acid ester, a polyglycerin fatty acid ester, and a sucrose fatty acid ester.

[0009] In the plastic oil-and-fat composition for cookies, the oil-and-fat may contain the liquid oil in an amount of 10% by mass or more and 70% by mass or less, and the interesterified oil in an amount of 30% by mass or more and 90% by mass or less.

[0010] In the plastic oil-and-fat composition for cookies, the interesterified oil may include interesterified oil 1 made from an oil-and-fat raw material containing oils and fats A and B, and interesterified oil 2 made from an oil-and-fat raw material containing oils and fats C and D.

[0011] Oil / fat A: an oil / fat having a fatty acid content of 14 or less carbon atoms in its constituent fatty acids of 10% by mass to 85% by mass and an iodine value of 2 or less. Oil / fat B: an oil / fat having a fatty acid content of 18 carbon atoms in its constituent fatty acids of 40% by mass to 90% by mass and an iodine value of 2 or less. Oil / fat C: a palm fractionated oil having a solid fat content of 40% or less at 35°C. Oil / fat D: a liquid oil having an elevation melting point of 5°C or less. In the plastic oil / fat composition for cookies, the interesterified oil may contain the interesterified oil 1 and the interesterified oil 2 such that the mass ratio of the interesterified oil 2 to the interesterified oil 1 is 0.5 or more and 7 or less.

[0012] In the plastic oil-and-fat composition for cookies, the emulsifier may contain lecithin, a monoglycerin fatty acid ester, and a sorbitan fatty acid ester.

[0013] The plastic oil-and-fat composition for cookies may be a plastic oil-and-fat composition for extruded plate-shaped cookies.

[0014] The plastic oil-and-fat composition for cookies may be a plastic oil-and-fat composition for use in cut-out cookies.

[0015] On the other hand, in a second aspect, the present invention provides a cookie dough containing the above-mentioned plastic fat composition for cookies, cereal flour, and sugar.

[0016] The cookie dough may have a hardness of 15 N or more and 40 N or less when measured with a texture analyzer (jig: cylindrical with a diameter of 40 mm, stroke: 1.0 mm / sec).

[0017] In a third aspect, the present invention provides a method for producing cookies, the method comprising the steps of: blending the above-described plastic oil-and-fat composition for cookies with cookie dough ingredients to obtain cookie dough; and heating the cookie dough.

[0018] In a fourth aspect, the present invention provides a method for improving the machine suitability of cookie dough, the method comprising blending the above-described plastic fat composition for cookies with cookie dough ingredients to obtain cookie dough.

[0019] According to the present invention, a plastic oil and fat composition having excellent quality for use in cookies can be provided. By blending the plastic oil and fat composition provided by the present invention into cookie dough, it is possible to impart good firmness to the dough. In particular, it is possible to improve the machine suitability of the cookie dough.

[0020] The present invention will be described in further detail below. In this specification, when an upper limit and a lower limit of a numerical range are given, the upper limit and the lower limit can be appropriately combined, and the resulting numerical range is also considered to be disclosed.

[0021] 1. Plastic Oil and Fat Composition The plastic oil and fat composition according to the present invention contains a liquid oil and an interesterified oil as oils and fats, and further contains an emulsifier.

[0022] (1) Liquid Oils Examples of liquid oils include rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, perilla oil, linseed oil, and evening primrose oil. However, the liquid oils are not limited to these and may be, for example, liquid oils with an elevation melting point of 5° C. or less. One type of liquid oil may be used alone, or two or more types may be used in combination.

[0023] (2) Interesterified Oil In the present invention, interesterified oil having a solid fat content of 47% or more and 100% or less at 20° C. Commercially available interesterified oils may be used, or interesterified oils having the above-mentioned solid fat content may be appropriately prepared and used.

[0024] The preparation of interesterified oils can be carried out by methods well known to those skilled in the art. For example, they can be prepared from an appropriate oil or fat raw material by random interesterification using sodium methoxide as a catalyst. Examples of the oil or fat raw material to be subjected to interesterification include a combination of oils and fats A and B shown below.

[0025] Oils and fats A: Oils and fats in which the content of fatty acids having 14 or fewer carbon atoms in the constituent fatty acids is 10% by mass to 85% by mass and the iodine value is 2 or less. Oils and fats B: Oils and fats in which the content of fatty acids having 18 carbon atoms in the constituent fatty acids is 40% by mass to 90% by mass and the iodine value is 2 or less.

[0026] Here, the fats and oils A are not limited, but examples thereof include fats and oils having an iodine value of 2 or less obtained by hydrogenating palm kernel oil, coconut oil, etc.

[0027] Furthermore, the fats and oils B are not limited to, but examples thereof include palm oil, rice bran oil, corn oil, soybean oil, etc., which have been hydrogenated to have an iodine value of 2 or less.

[0028] The iodine value of these fats and oils can be measured in accordance with "2.3.4.1-1996 Iodine value (Wiess-cyclohexane method)" of the Standard Methods for Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).

[0029] Furthermore, for example, a combination of oil C and oil D shown below may also be used.

[0030] Oils and fats C: Palm fractionated oil with a solid fat content of 40% or less at 35°C. Oils and fats D: Liquid oil with a melting point of 5°C or less.

[0031] Here, the fat / oil C is not limited to, but examples thereof include palm mid fraction, palm olein, palm double olein, palm stearin, palm double stearin, etc., with palm stearin and palm mid fraction being preferred. The solid fat content of the fat / oil C at 35°C is preferably 40% or less. The solid fat content of the fat / oil C at 35°C may be, for example, not limited to, 35% or less, 30% or less, 20% or less, 10% or less, or 5% or less.

[0032] Furthermore, the fats and oils D are not limited to, but include, for example, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, and safflower oil.

[0033] The interesterified oils may be used alone or in combination of two or more.

[0034] Although not limited thereto, in one embodiment, the transesterified oil used in the present invention may be a combination of a transesterified oil of a fat raw material containing the fats A and B (hereinafter sometimes referred to as "transesterified oil 1") and a transesterified oil of a fat raw material containing the fats C and D (hereinafter sometimes referred to as "transesterified oil 2"). In this case, it is preferable that the mass ratio of transesterified oil 2 to transesterified oil 1 is 0.5 or more and 7 or less. Although not limited thereto, the mass ratio may be, for example, 0.6 or more and 6 or less, 0.7 or more and 5 or less, 0.9 or more and 4 or less, 1.1 or more and 3.5 or less, or 1.5 or more and 2.8 or less.

[0035] As described above, by appropriately combining two or more different types of interesterified oils to prepare a mixed oil, the mixed oil can be made to have a desired solid fat content profile, thereby providing the interesterified oil used in the present invention.

[0036] As described above, the interesterified oil used in the present invention may have a solid fat content of 47% or more and 100% or less at 20°C. While not limited, the solid fat content at 20°C may be, for example, 48% or more and 98% or less, 50% or more and 96% or less, 52% or more and 94% or less, or 53% or more and 92% or less. Furthermore, the solid fat content at 10°C may be, for example, but not limited to, 70% or more and 100% or less, 71% or more and 98% or less, or 72% or more and 97% or less. Furthermore, the solid fat content at 30°C may be, for example, but not limited to, 27% or more and 80% or less, 28% or more and 75% or less, 28% or more and 70% or less, or 29% or more and 65% or less. The solid fat content at 35°C is not limited, but may be, for example, 17% to 55%, 18% to 50%, 19% to 45%, or 20% to 40%.

[0037] The solid fat content of the interesterified oil can be measured in accordance with METHOD I described in AOCS Official Method Cd 16b-93.

[0038] (3) Other Edible Oils and Fats In addition to the liquid oils and interesterified oils described above, other edible oils and fats may be blended into the plastic oil and fat composition, as long as the purpose and effects of the present invention are not impaired.

[0039] Other edible fats and oils include vegetable fats and oils such as palm oil, palm kernel oil, shea butter, monkey fat, cacao butter, coconut oil, and palm olein; animal fats and oils such as lard (lard), beef tallow, chicken fat, rabbit fat, mutton tallow, horse fat, fish oil, and whale oil; synthetic oils such as medium-chain fatty acid triglycerides; and processed fats and oils obtained by subjecting these fats and oils to one or more processes selected from the group consisting of interesterification, hydrogenation, and fractionation.

[0040] As other edible oils and fats, oils and fats derived from milk may be used. Examples of oils and fats derived from milk include, but are not limited to, oils and fats contained in raw milk, cow's milk, special cow's milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, ingredient-adjusted milk, low-fat milk, non-fat milk, and processed milk. Among these, oils and fats contained in butter, anhydrous milk fat (hereinafter also referred to as "butter oil"), processed oils and fats such as fractionated oils and fats thereof, and combinations thereof are preferably used, and oils and fats contained in butter are more preferably used. These may be used alone or in combination of two or more. Although not limited, in some embodiments, a butter flavor can be imparted by including a milk-derived oil and fat in the plastic oil and fat composition according to the present invention.

[0041] However, in order not to impair the objects and effects of the present invention, it is preferable that the oils and fats constituting the plastic oil composition contain 10% by mass to 70% by mass of the above-mentioned liquid oil. It is also preferable that the oils and fats constituting the plastic oil composition contain 30% by mass to 90% by mass of the above-mentioned interesterified oil. The content of the liquid oil in the oils and fats of the plastic oil composition is not limited, but may be, for example, 20% by mass to 65% by mass, 25% by mass to 60% by mass, or 30% by mass to 55% by mass. The content of the interesterified oil in the oils and fats of the plastic oil composition is not limited, but may be, for example, 35% by mass to 80% by mass, 40% by mass to 70% by mass, or 45% by mass to 65% by mass.

[0042] Although not limited thereto, in a certain embodiment, it is preferable that the plastic fat composition according to the present invention does not substantially use animal fats such as beef tallow in order to avoid animal raw materials. In this case, for example, the content of beef tallow or beef tallow oil, which is known as a confectionery material, in the fats and oils constituting the plastic fat composition is preferably 0% by mass or more and 5% by mass or less, more preferably 0% by mass or more and 3% by mass or less, even more preferably 0% by mass or more and 1% by mass or less, particularly preferably 0% by mass or more and 0.5% by mass or less, and even more preferably 0% by mass or more and 0.1% by mass or less, calculated as the total amount of beef tallow and beef tallow oil.

[0043] (4) Emulsifier In the present invention, a specific type of emulsifier is used. Specifically, lecithin and a monoglycerin fatty acid ester are used, and one or more emulsifiers selected from the group consisting of a sorbitan fatty acid ester, a polyglycerin fatty acid ester, and a sucrose fatty acid ester are used.

[0044] The lecithin used may be appropriately selected from any edible material, and there are no particular limitations on the type. It may be either animal-derived or plant-derived. Examples of animal-derived lecithins include egg yolk lecithin. Examples of plant-derived lecithins include soybean lecithin, rapeseed lecithin, sunflower lecithin, cottonseed lecithin, corn lecithin, peanut lecithin, palm lecithin, sesame lecithin, rice lecithin, perilla lecithin, and linseed lecithin. Although not limited thereto, in certain embodiments, the lecithin used in the present invention is preferably plant-derived. More preferably, it is one or more selected from the group consisting of soybean lecithin, rapeseed lecithin, and sunflower lecithin, and even more preferably soybean lecithin. Generally, depending on the production method or the purity of the phospholipid, lecithin is classified into various types, such as crude lecithin (also called crude lecithin or paste lecithin), deoiled lecithin (also called powdered lecithin), fractionated lecithin (also called purified lecithin), enzyme-treated lecithin, etc. In the present invention, any of the lecithins may be used, but in some embodiments, it is preferable to use crude lecithin.

[0045] The lecithin used in the present invention may be one selected from various lecithins, or two or more types may be used in combination.

[0046] The content of lecithin in the plastic oil-and-fat composition is preferably 0.05% by mass to 0.9% by mass, and may be, for example, 0.05% by mass to 0.7% by mass, 0.05% by mass to 0.5% by mass, or 0.1% by mass to 0.3% by mass, although not limited thereto.

[0047] The monoglycerin fatty acid ester may be appropriately selected from those acceptable as edible ingredients, and the type is not particularly limited. The constituent fatty acids of the monoglycerin fatty acid ester may be either saturated or unsaturated. Examples of saturated fatty acids include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid. Examples of unsaturated fatty acids include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, and erucic acid. Although not limited thereto, in one embodiment, the monoglycerin fatty acid ester used in the present invention is preferably a monoglycerin fatty acid ester having a constituent fatty acid selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid, palmitoleic acid, oleic acid, linoleic acid, and linolenic acid. More preferred are monoglycerin fatty acid esters having a constituent fatty acid selected from the group consisting of palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid, and even more preferred are monoglycerin fatty acid esters having a constituent fatty acid selected from the group consisting of oleic acid, linoleic acid, and linolenic acid.

[0048] It is generally known that the balance of lipophilicity and hydrophilicity of a fatty acid ester is expressed by its HLB (Hydrophile Lipophile Balance), a value that indicates the degree of affinity of a nonionic surfactant for water and oil. From this perspective, the HLB of the monoglycerin fatty acid ester used in the present invention is preferably 1.0 or more and 8.0 or less. The HLB of the monoglycerin fatty acid ester is not limited, but may be, for example, 2.0 or more and 6.0 or less, 3.0 or more and 5.5 or less, or 3.5 or more and 5.0 or less. Commercially available monoglycerin fatty acid esters include, for example, "Emulgy HRO" (trade name, HLB 4.3) manufactured by Riken Vitamin Co., Ltd.

[0049] Here, the HLB value can be calculated using the Atlas method. The Atlas method is a method of calculating the HLB value using the following formula: HLB = 20 × (1 - S / A), where S is the saponification value and A is the neutralization value of the fatty acid in the ester. The saponification value in this formula can be measured, for example, by "Standard Test Methods for the Analysis of Fats, Oils, and Related Materials 2.3.2," and the neutralization value can be measured, for example, by "Standard Test Methods for the Analysis of Fats, Oils, and Related Materials 3.3.1."

[0050] The monoglycerin fatty acid ester used in the present invention may be composed of one type selected from various monoglycerin fatty acid esters alone, or may be composed of two or more types selected from various monoglycerin fatty acid esters in combination.

[0051] The content of the monoglycerin fatty acid ester in the plastic oil-and-fat composition is preferably 0.05% by mass to 0.9% by mass, and may be, for example, 0.1% by mass to 0.8% by mass, 0.15% by mass to 0.7% by mass, 0.2% by mass to 0.5% by mass, or 0.2% by mass to 0.4% by mass, although not limited thereto.

[0052] The sorbitan fatty acid ester may be appropriately selected from those acceptable as edible ingredients, and there are no particular limitations on the type, etc. The constituent fatty acids of the sorbitan fatty acid ester may be either saturated or unsaturated. Examples of saturated fatty acids include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid. Examples of unsaturated fatty acids include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, and erucic acid. Although not limited thereto, in one embodiment, the sorbitan fatty acid ester used in the present invention is preferably a sorbitan fatty acid ester having one or more constituent fatty acids selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid, and oleic acid. More preferred are sorbitan fatty acid esters having one or more constituent fatty acids selected from the group consisting of stearic acid, palmitic acid, and oleic acid, and even more preferred are sorbitan fatty acid esters having one or two constituent fatty acids selected from the group consisting of stearic acid and palmitic acid.

[0053] The HLB of the sorbitan fatty acid ester used in the present invention is preferably 1.0 or more and 7.0 or less. The HLB of the sorbitan fatty acid ester is not limited, but may be, for example, 2.0 or more and 6.0 or less, 2.5 or more and 5.5 or less, or 3.0 or more and 4.5 or less. Commercially available sorbitan fatty acid esters include, for example, "S-320YN" (trade name, HLB 4.2) and "S-65V" (trade name, HLB 3.0) manufactured by Riken Vitamin Co., Ltd.

[0054] The sorbitan fatty acid ester used in the present invention may be composed of one type selected from various sorbitan fatty acid esters alone, or two or more types may be used in combination.

[0055] The content of the sorbitan fatty acid ester in the plastic oil-and-fat composition is preferably 0.03% by mass to 0.9% by mass, and may be, for example, 0.05% by mass to 0.8% by mass, 0.07% by mass to 0.7% by mass, 0.07% by mass to 0.6% by mass, or 0.09% by mass to 0.4% by mass, although not limited thereto.

[0056] The polyglycerol fatty acid ester may be appropriately selected from those acceptable as edible ingredients, and the type is not particularly limited. The degree of polymerization of the glycerol moiety of the polyglycerol fatty acid ester is not limited, and examples include diglycerol fatty acid esters with an average degree of polymerization of 2, triglycerol fatty acid esters with an average degree of polymerization of 3, tetraglycerol fatty acid esters with an average degree of polymerization of 4, pentaglycerol fatty acid esters with an average degree of polymerization of 5, hexaglycerol fatty acid esters with an average degree of polymerization of 6, and decaglycerol fatty acid esters with an average degree of polymerization of 10. The constituent fatty acids of the polyglycerol fatty acid ester may be either saturated or unsaturated fatty acids. Examples of saturated fatty acids include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid. Examples of unsaturated fatty acids include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, and erucic acid. Although not limited thereto, in one embodiment, the polyglycerol fatty acid ester used in the present invention is preferably a polyglycerol fatty acid ester having one or more constituent fatty acids selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid. More preferably, it is a polyglycerol fatty acid ester having one or more constituent fatty acids selected from the group consisting of palmitic acid, stearic acid, arachidic acid, and behenic acid, and even more preferably, it is a polyglycerol fatty acid ester having behenic acid as a constituent fatty acid.

[0057] The HLB of the polyglycerol fatty acid ester used in the present invention is preferably 1.0 or more and 8.0 or less. The HLB of the polyglycerol fatty acid ester is not limited, but may be, for example, 2.0 or more and 7.0 or less, 3.0 or more and 6.0 or less, or 4.0 or more and 5.0 or less. Commercially available polyglycerol fatty acid esters include "HB-750" (HLB 4.2) manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.

[0058] The polyglycerol fatty acid ester used in the present invention may be composed of one kind selected from various polyglycerol fatty acid esters alone, or may be composed of two or more kinds selected from various polyglycerol fatty acid esters in combination.

[0059] The content of the polyglycerol fatty acid ester in the plastic oil-and-fat composition is preferably 0.05% by mass to 0.9% by mass, and may be, for example, 0.1% by mass to 0.8% by mass, 0.2% by mass to 0.75% by mass, or 0.3% by mass to 0.7% by mass, although not limited thereto.

[0060] The sucrose fatty acid ester may be appropriately selected from those acceptable as edible ingredients, and there are no particular limitations on the type, etc. The constituent fatty acids of the sucrose fatty acid ester may be either saturated or unsaturated. Examples of saturated fatty acids include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid. Examples of unsaturated fatty acids include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, and erucic acid. Although not limited thereto, in one embodiment, the sucrose fatty acid ester used in the present invention is preferably a sucrose fatty acid ester having one or more constituent fatty acids selected from the group consisting of palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, and erucic acid. More preferred are sucrose fatty acid esters having one or more constituent fatty acids selected from the group consisting of linoleic acid, linolenic acid, and erucic acid, and even more preferred are sucrose fatty acid esters having erucic acid as the constituent fatty acid.

[0061] The HLB of the sucrose fatty acid ester used in the present invention is preferably 0.1 or more and 8.0 or less. The HLB of the sucrose fatty acid ester is not limited, but may be, for example, 0.5 or more and 6.0 or less, 0.8 or more and 4.0 or less, or 1.0 or more and 2.0 or less. Commercially available sucrose fatty acid esters include, for example, "Ryoto Sugar Ester ER-290" (trade name, HLB 2.0) and "Ryoto Sugar Ester POS-135" (trade name, HLB 1.0) manufactured by Mitsubishi Chemical Corporation.

[0062] The sucrose fatty acid ester used in the present invention may be composed of one kind selected from various sucrose fatty acid esters alone, or may be composed of two or more kinds selected from various sucrose fatty acid esters in combination.

[0063] The content of the sucrose fatty acid ester in the plastic oil-and-fat composition is preferably 0.03% by mass to 0.9% by mass, and may be, for example, 0.05% by mass to 0.7% by mass, 0.07% by mass to 0.5% by mass, or 0.1% by mass to 0.3% by mass, although not limited thereto.

[0064] (5) Optional Components The plastic oil and fat composition of the present invention may contain other components as long as the components do not impair the objects and effects of the present invention. For example, the plastic oil and fat composition may contain oil-soluble components such as emulsifiers such as organic acid monoglycerin fatty acid esters, polyglycerol condensed ricinoleic acid esters, propylene glycol fatty acid esters, and polysorbates; colorants such as carotenes; antioxidants such as tocopherols and ascorbic acid esters; and flavorings. The plastic oil and fat composition of the present invention may also contain oil-insoluble components such as salt, sugars, various extracts, dairy products, skim milk powder, buttermilk, and buttermilk powder.

[0065] (6) Preparation of Plastic Oil and Fat Composition The plastic oil and fat composition of the present invention can be prepared by a method well known to those skilled in the art.

[0066] Specifically, for example, when the plastic oil and fat composition is an oil-based composition, the oil phase containing the above-mentioned liquid oil and interesterified oil and any oil-soluble component (including other edible oils and fats and emulsifiers to be blended as needed) can be mixed while heating as needed, and kneaded using a rapid-cooling kneading device to prepare the composition.

[0067] Furthermore, when the plastic oil and fat composition is an emulsion such as a water-in-oil type oil and fat composition, an oil phase containing the above-mentioned liquid oil and interesterified oil and any oil-soluble component (including other edible oils and fats and emulsifiers to be blended as necessary), and an aqueous phase containing water and any oil-insoluble component are separately prepared, and then the oil phase and the aqueous phase are mixed while heating as necessary, and the resulting emulsion can be kneaded using a rapid cooling kneading device to prepare the emulsion.

[0068] Examples of the rapid cooling and kneading device include a Perfector, a Combinator, a Votator, and a Nexus.

[0069] (7) Form of Plastic Oil and Fat Composition The plastic oil and fat composition of the present invention may be in the form of an oily composition that is substantially free of water, or in the form of an emulsion that contains water, but is preferably in the form of an emulsion.

[0070] When the plastic oil-and-fat composition is in the form of an oily composition (e.g., shortening), the total content of the components constituting the oil phase is preferably 85% by mass or more and 100% by mass or less, based on the total amount of the plastic oil-and-fat composition. The total content of the components constituting the oil phase is not limited, but may be, for example, 90% by mass or more and 99.5% by mass or less, or 95% by mass or more and 99% by mass or less, based on the total amount of the plastic oil-and-fat composition. In addition, the water content in the plastic oil-and-fat composition is preferably 1% by mass or less.

[0071] When the plastic oil-and-fat composition is in the form of an emulsion, it is preferably a water-in-oil oil-and-fat composition (margarine) in which an aqueous phase is dispersed in an oil phase, which is a continuous phase.

[0072] When the plastic oil-and-fat composition is in the form of a water-in-oil oil-and-fat composition, the total content of the components constituting the oil phase is preferably 50% by mass or more and 95% by mass or less, relative to the total amount of the plastic oil-and-fat composition. The total content of the components constituting the oil phase is not limited, and may be, for example, 60% by mass or more and 93% by mass or less, 70% by mass or more and 90% by mass or less, or 80% by mass or more and 90% by mass or less, relative to the total amount of the plastic oil-and-fat composition.

[0073] Furthermore, when the plastic oil-and-fat composition according to the present invention is a water-in-oil type oil-and-fat composition, the water content in the plastic oil-and-fat composition is preferably 3% by mass or more and 30% by mass or less. The water content in the plastic oil-and-fat composition is not limited, but may be, for example, 5% by mass or more and 20% by mass or less, or 7% by mass or more and 18% by mass or less.

[0074] (8) Solid Fat Content In the plastic oil / fat composition of the present invention, the solid fat content of the components constituting its oil phase at 20°C is preferably 10% to 45%. The solid fat content at 20°C is not limited, but may be, for example, 10% to 40% or 15% to 35% or 20% to 30%. Furthermore, the solid fat content at 10°C of the components constituting the oil phase of the plastic oil / fat composition is preferably 30% to 65%. The solid fat content at 10°C is not limited, but may be, for example, 30% to 60% or 35% to 55% or 40% to 50%. Furthermore, the solid fat content at 30°C of the components constituting the oil phase of the plastic oil / fat composition is preferably 5% to 35%. The solid fat content at 30° C. is not limited, but may be, for example, 6% to 30%, 8% to 25%, or 10% to 20%. Furthermore, the solid fat content at 35° C. of the components constituting the oil phase of the plastic oil / fat composition is preferably 1% to 30%. The solid fat content at 35° C. is not limited, but may be, for example, 3% to 25%, 4% to 20%, or 5% to 15%.

[0075] The solid fat content of the components constituting the oil phase of the plastic oil and fat composition can be measured by methods well known to those skilled in the art. For example, the oil of the plastic oil and fat composition can be melted in a thermostatic bath at a predetermined temperature (e.g., 70°C), and the oil can be collected by passing it through filter paper, and then measured according to METHOD I described in the AOCS Official Method Cd 16b-93 described above. Alternatively, the solid fat content of the components constituting the oil phase of the plastic oil and fat composition can be determined by preparing a mixed oil with the same composition as the oils and fats constituting the plastic oil and fat composition (a mixed oil of the liquid oil and interesterified oil constituting the present invention and other edible oils and fats added as needed), and then measuring this mixed oil according to the above method.

[0076] 2. Cookie Dough and Cookies The plastic oil and fat composition of the present invention is suitably used as a material for obtaining cookie dough and cookies. Specifically, cookie dough and cookies containing the plastic oil and fat composition of the present invention can be produced, for example, as follows.

[0077] Cookie dough usually contains at least cereal flour, fat, and sugar. The cookie dough of the present invention contains the above-mentioned plastic fat composition in addition to the fat or oil, or in place of all or part of the fat or oil.

[0078] Examples of cereal flour include wheat flour, rice flour, soybean flour, rye flour, barley flour, and corn flour.

[0079] The wheat flour is not particularly limited as long as it is one that is used in cookies. For example, strong flour, medium-strength flour, weak flour, and combinations thereof can be used, but weak flour is preferred.

[0080] The rice flour is not particularly limited as long as it is suitable for use in cookies, and for example, non-glutinous rice flour can be used.

[0081] The soy flour is not particularly limited as long as it is suitable for use in cookies. For example, full-fat soy flour, defatted soy flour, and combinations thereof can be used.

[0082] There are no particular limitations on the rye flour, barley flour, and corn flour, as long as they are each used for cookies.

[0083] These grain flours may be used alone or in combination of two or more.

[0084] The cookie dough preferably contains 30 to 90 parts by mass of the plastic oil / fat composition per 100 parts by mass of grain flour. The amount of the plastic oil / fat composition is not limited, but may be, for example, 40 to 80 parts by mass, or 50 to 70 parts by mass, per 100 parts by mass of grain flour. Furthermore, the sugar is preferably contained in an amount of 10 to 70 parts by mass per 100 parts by mass of grain flour. The amount of sugar is not limited, but may be, for example, 20 to 60 parts by mass, or 30 to 50 parts by mass, per 100 parts by mass of grain flour.

[0085] In addition to the plastic oil and fat composition, grain flour, and sugar described above, the cookie dough may further contain one or more of the following: eggs, water, emulsifiers, cheese, fresh cream, synthetic cream, yogurt, whole milk powder, skim milk powder, whey, casein, milk, concentrated milk, synthetic milk, salt, yeast, starch, leavening agents, sweeteners, flavor powders, quality improvers, gluten, cacao mass, cocoa powder, chocolate, coffee, black tea, matcha green tea, vegetables, fruits, fruit juice, jam, fruit sauce, meat, seafood, beans, soybean flour, tofu, soy milk, soy protein, seasonings, spices, coloring agents, flavors, etc. The amounts of these ingredients may be determined appropriately depending on the application and purpose.

[0086] The specific process for preparing cookie dough is not particularly limited, and may involve blending the plastic oil-and-fat composition with cookie dough ingredients to obtain cookie dough. For example, known methods such as the sugar batter method, the flour batter method, and the all-in-mix method can be used. The sugar batter method is a method in which sugar and the plastic oil-and-fat composition are first mixed together, and then other ingredients such as eggs and flour are mixed in. The flour batter method is a method in which flour and the plastic oil-and-fat composition are first mixed together, and then other ingredients such as eggs and sugar are mixed in. The all-in-mix method is a method in which ingredients other than the plastic oil-and-fat composition are mixed together, and then the melted plastic oil-and-fat composition is mixed in last. These known methods can be appropriately adopted depending on the type of cookie, the desired properties, and the like.

[0087] Although not limited thereto, in one embodiment, the cookie dough obtained by blending the plastic oil-and-fat composition according to the present invention preferably has a hardness of 15 N or more and 40 N or less when measured with a texture analyzer (tool: cylindrical with a diameter of 40 mm, stroke: 1.0 mm / sec). The hardness of the cookie dough is not limited, but may be, for example, 18 N or more and 40 N or less, or 20 N or more and 35 N or less.

[0088] Cookies can be produced by heating the above-described cookie dough. The heating method and heating conditions for the cookie dough are not particularly limited, and the cookie dough may be baked in an oven or the like. The heating temperature may be appropriately determined depending on the type of cookie and the desired properties. The heating temperature is not limited, but may be, for example, 150°C or higher and 250°C or lower, more preferably 170°C or higher and 240°C or lower, and even more preferably 180°C or higher and 220°C or lower.

[0089] 3. Method for Improving Machine Suitability of Cookie Dough In one aspect, the present invention provides a method for improving the machine suitability of cookie dough. Specifically, by blending the plastic oil / fat composition of the present invention with cookie dough ingredients to obtain cookie dough, good firmness is imparted to the dough, resulting in cookie dough with improved machine suitability.

[0090] Here, "machine adaptability" refers to the ability to withstand the machine used, and "firmness" refers to the plasticity of the cookie dough, i.e., its ability to deform in response to external forces and maintain its shape.

[0091] The plastic oil-and-fat composition according to the present invention is as described above in "1. Plastic oil-and-fat composition." The method for obtaining cookie dough by blending the plastic oil-and-fat composition with cookie dough ingredients is as described above in "2. Cookie dough and cookies."

[0092] In the present invention, the cookie dough that can be improved in machine suitability is not particularly limited, and may be cookie dough such as rolled dough cookies, squeezed cookies, and icebox cookies. Among these, rolled dough cookies and squeezed cookies are made by extruding the cookie dough into a thin plate, so it is necessary to prevent them from tearing or cracking during the production line before cutting. Furthermore, for example, when a machine is used in the production line, sufficient firmness is required so as to withstand the specifications of the machine used.

[0093] The plastic fat composition of the present invention can impart good firmness to cookie dough, and is therefore particularly useful for improving the machine suitability of dough for such extruded plate-shaped cookies.

[0094] The machine suitability of the cookie dough can be evaluated, for example, by the method described in the Examples below. Specifically, for example, the cookie dough is rolled into a plate of a predetermined thickness (3.5 mm), and the edge of the dough is lifted to a certain height (10 cm) in 1 second, and the evaluation can be based on the time it takes for the dough to break.

[0095] On the other hand, when generally producing cookie-cut cookies, after cookie dough is cut into shapes on a production line, the dough remains cut into the shapes while the remaining cookie dough remains on the return conveyor and returns to the hopper, where it is reused as cookie dough. The cut-out dough is then collected on a winding conveyor. In this case, the remaining cookie dough must remain on the return conveyor and return to the hopper without following the dough that has been cut into the shapes and is collected on the winding conveyor. While such cut-out properties are required, if the cookie dough is too stiff, it will not be able to follow the movement of the return conveyor and will peel off from the return conveyor. Conversely, if the cookie dough is too soft, it will be difficult to peel off from the winding conveyor or the return conveyor.

[0096] The plastic oil and fat composition of the present invention can impart a moderate hardness and firmness to cookie dough, and is therefore particularly useful in the mechanical production of such die-cut cookies.

[0097] The present invention will be explained in more detail below with reference to test examples, but the present invention is not limited to these test examples.

[0098] [1. Ingredients] (Oils and fats) Rapeseed oil: manufactured by J-Oil Mills Co., Ltd. Soybean oil: manufactured by J-Oil Mills Co., Ltd. Beef tallow: trade name "edible beef tallow", manufactured by Ueda Oil Mills Co., Ltd. Palm olein: manufactured by J-Oil Mills Co., Ltd. Interesterified oil 1: preparation described below Interesterified oil 2: preparation described below Interesterified oil 3: trade name "Parkid Y", manufactured by Fuji Oil Co., Ltd. Hydrogenated oil: trade name "Hiercin rapeseed hydrogenated oil RPh70", manufactured by J-Oil Mills Co., Ltd. Hydrogenated oil: trade name "soybean partially hydrogenated oil BO32", manufactured by J-Oil Mills Co., Ltd. Palm oil: manufactured by J-Oil Mills Co., Ltd.

[0099] (Emulsifiers) Lecithin: trade name "Lecithin FA" (soybean crude lecithin), manufactured by J-Oil Mills Co., Ltd. Monoglycerin fatty acid ester: trade name "Emulgy HRO" (HLB 4.3), manufactured by Riken Vitamin Co., Ltd. Sorbitan fatty acid ester: trade name "S-320YN" (HLB 4.2), manufactured by Riken Vitamin Co., Ltd. Sorbitan fatty acid ester: trade name "S-65V" (HLB 3.0), manufactured by Riken Vitamin Co., Ltd. Polyglycerin fatty acid ester: trade name "HB-750" (HLB 4.2), manufactured by Sakamoto Pharmaceutical Industry Co., Ltd. Sucrose fatty acid ester: trade name "ER-290" (HLB 2.0), manufactured by Mitsubishi Chemical Corporation

[0100] [2. Preparation of plastic fat composition] Each fat was melted and mixed (about 60°C), and an emulsifier was added and mixed to obtain an oil phase. Next, water was added and mixed while maintaining the temperature at about 60°C to obtain an emulsion. The obtained emulsion was passed through a perfecter and rapidly cooled and kneaded so that the temperature at the time of filling was 15°C, and a plastic fat composition was obtained.

[0101] [3. Solid Fat Content (SFC)] The solid fat content (SFC) was measured according to a conventional method in accordance with METHOD I described in AOCS Official Method Cd 16b-93, measuring each solid fat content (%) at 10°C, 20°C, 30°C, and 35°C. The solid fat content (SFC) of the oil phase of the plastic oil / fat composition was measured for a melted mixture of each oil / fat before adding an emulsifier.

[0102] 4. Method for Measuring Iodine Value The iodine values ​​of the extremely hardened palm kernel oil and the extremely hardened palm oil were measured according to "2.3.4.1-1996 Iodine Value (Wiess-Cyclohexane Method)" of the Standard Methods for the Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).

[0103] [5. Hardness of Plastic Oil and Fat Composition] The hardness of the plastic oil and fat composition was measured as follows. Approximately 400 g of a sample was formed into a sheet having a thickness of 5 cm or more and allowed to stand for 72 hours or more. Using an EZ-SX manufactured by Shimadzu Corporation, a cylindrical jig with a diameter of 4 mm was used to measure the hardness of the sheet-like sample at a stroke of 1.0 mm / sec and 20 mm, and the average value of five points was calculated. The coefficient of variation was 0.1 or less.

[0104] 6. Preparation of Cookie Dough and Cookies Cookie dough and cookies were prepared according to the following procedure.

[0105] First, 200 g of white sugar was added to 300 g of each plastic oil composition, and the mixture was mixed at low speed for 1 minute using a Hobart mixer (manufactured by Hobart Canada). After that, the mixture was scraped off and then further mixed at low speed for 1 minute.

[0106] Next, 50 g of whole eggs were added all at once and mixed at low speed until emulsified.

[0107] Next, 500 g of soft flour was added, and the mixture was mixed 40 times, followed by mixing at low speed for 10 seconds.

[0108] The resulting dough was gathered into a mass, placed in a bag, stretched into a square, and left to stand overnight at 12°C.

[0109] The resulting dough was then kneaded 30 times and shaped into a 17 cm x 19 cm rectangle.

[0110] The mixture was rolled three times in a reverse sheeter to thicknesses of 30 mm, 20 mm, and 10 mm, respectively.

[0111] The dough after being rolled out to 10 mm was cut into a piece of 18 cm x 30 cm and rolled three times in a reverse sheeter to thicknesses of 7 mm, 5 mm, and 3.5 mm, respectively.

[0112] The 3.5 mm thick dough was cut into 30 cm x 40 cm pieces, cut into 6.2 cm diameter circles at 15 mm intervals, poked with a bamboo skewer, and baked in an oven with top heat at 180°C / bottom heat at 180°C for 10.5 minutes to obtain cookies.

[0113] [7. Cookie Dough Hardness] The hardness of the cookie dough was measured as follows. The dough was filled into a cylindrical container with a diameter of 35 mm and a height of 10 mm. Using an EZ-SX manufactured by Shimadzu Corporation and a cylindrical jig with a diameter of 40 mm, the hardness of the cookie dough was measured at a stroke of 1.0 mm / sec and 20 mm, and the average value of five points was calculated. The coefficient of variation was 0.1 or less.

[0114] [8. Evaluation Method] (1) Firmness of Cookie Dough After cutting, the edge of the remaining cookie dough was lifted by hand to a height of 10 cm from the bottom in 1 second, and the time until the cookie dough was torn was measured and evaluated according to the following evaluation criteria.

[0115] 5: The dough does not tear for more than 15 seconds, which is even better 4: The dough does not tear for more than 10 seconds but less than 15 seconds, which is good 3: The dough does not tear for more than 5 seconds but less than 10 seconds, which is good 2: The dough tears for more than 3 seconds but less than 5 seconds 1: The dough tears for less than 3 seconds Note that a cookie dough firmness of 3 or higher is considered acceptable.

[0116] (2) Stickiness of Cookie Dough Each of the obtained cookie doughs was pressed with an index finger and released, and the feel to the touch was evaluated according to the following evaluation criteria.

[0117] 4: Feels like it sticks to your fingers and has very good stickiness 3: Feels like it sticks lightly to your fingers and has good stickiness 2: Feels like it sticks slightly to your fingers but is somewhat lacking in stickiness 1: Doesn't stick to your fingers at all and is lacking in stickiness A cookie dough stickiness of 3 or above is acceptable.

[0118] (3) Ease of Cookie Dough Cutting When 20 cookies were cut out, the number of cookies with dough stuck to the mold was counted and evaluated according to the following evaluation criteria.

[0119] 4: 20 pieces 3: 15 pieces or more but less than 20 pieces 2: 10 pieces or more but less than 15 pieces 1: Less than 10 pieces A cookie dough cuttability of 3 or more is acceptable.

[0120] (4) Cookie Texture The cookies obtained were tasted by three expert panelists, who evaluated the crispness and hardness according to the following criteria, with the average value being the evaluation value.

[0121] a) Crispness 4: Very crisp and good 3: Crisp and good 2: Slightly less crisp 1: Less crisp A cookie with a crispness of 3 or above is acceptable.

[0122] b) Hardness 4: Appropriate hardness, very good 3: Appropriate hardness, good 2: Slightly hard 1: Hard, poor texture Note that a cookie hardness of 3 or higher is acceptable.

[0123] Test Example 1 The properties of the interesterified oils used in this test were compared.

[0124] Typical preparation examples of each interesterified oil are as follows.

[0125] (Interesterified Oil 1) 0.3 parts by mass of sodium methoxide as a catalyst was added to 100 parts by mass of an oil and fat blend containing 70 parts by mass of extremely hardened palm kernel oil (iodine value 0.5) and 30 parts by mass of extremely hardened palm oil (iodine value 0.5), and a random interesterification reaction was carried out with stirring for 60 minutes at 80°C and a vacuum of 2.7 kPa. After the random interesterification reaction, the catalyst was removed by washing with water, and the mixture was decolorized using activated clay and further deodorized by steam distillation.

[0126] (Interesterified oil 2) 0.3 parts by mass of sodium methoxide as a catalyst was added to 100 parts by mass of an oil and fat blend containing 39 parts by mass of palm stearin (solid fat content 30% at 35°C), 49 parts by mass of palm mid fraction (solid fat content 0% at 35°C), and 12 parts by mass of soybean oil, and a random interesterification reaction was carried out with stirring for 60 minutes at 80°C and a vacuum degree of 2.7 kPa. After the random interesterification reaction, the catalyst was removed by washing with water, and the mixture was decolorized using activated clay and further deodorized by steam distillation.

[0127] (Interesterified oil 3) Trade name "Parquid Y" manufactured by Fuji Oil Co., Ltd. ("Interesterified oil B" described in WO2021 / 200087)

[0128] (Interesterified oil 4) "Interesterified oil A" described in WO2021 / 200087 0.3 parts by mass of sodium methoxide as a catalyst was added to 100 parts by mass of an oil and fat blend containing 75 parts by mass of palm stearin, 10 parts by mass of palm oil, and 15 parts by mass of soybean oil, and a random interesterification reaction was carried out with stirring for 60 minutes at 80°C and a vacuum degree of 2.7 kPa. After the random interesterification reaction, the catalyst was removed by washing with water, and the mixture was decolorized using activated clay and further deodorized by steam distillation.

[0129] The solid fat content (SFC) of each interesterified oil was measured at 10°C, 20°C, 30°C, and 35°C.

[0130] The results are shown in Table 1.

[0131]

[0132] As a result, as shown in Table 1, interesterified oils 1 and 2 tended to have higher solid fat contents (%) at the same temperature than the interesterified oil "Perkid Y" and the interesterified oil A described in WO 2021 / 200087. One reason for this is thought to be that the oil and fat raw material used in the interesterification treatment tended to have a higher solid fat content than the latter.

[0133] Test Example 2 The properties of the oils and fats used in this test were compared. Specifically, mixed oils were prepared with various oil and fat blends shown in Table 2 below, and the solid fat content (SFC) was measured at 10°C, 20°C, 30°C, and 35°C.

[0134] The results are shown in Table 2.

[0135]

[0136] As a result, as shown in Table 2, by appropriately using interesterified oil, hardened oil, and palm-based oil instead of beef tallow, mixed oils (excluding mixed oil 3) having solid fat content (SFC) characteristics at 10°C, 20°C, 30°C, and 35°C similar to those of mixed oil 1 and mixed oil 2 containing beef tallow were obtained.

[0137] [Test Example 3] As shown in Table 3 below, various types of oils and emulsifiers were blended to prepare plastic oil compositions.

[0138]

[0139] Cookie dough and cookies were also prepared according to the formulations shown in Table 4 below.

[0140]

[0141] Table 5 shows the results of evaluation by the above [5. Hardness of plastic fat composition], [7. Hardness of cookie dough] and [8. Evaluation method], together with the formulation of the plastic fat composition shown in Table 3 above.

[0142]

[0143] As a result, as shown in Table 5, the improving effects on cookie dough and cookies seen in plastic oil and fat compositions containing beef tallow (Reference Examples 1 and 2) were hardly achieved with plastic oil and fat compositions not containing beef tallow (Comparative Example 1). Furthermore, even with a plastic oil and fat composition containing no beef tallow but a sorbitan fatty acid ester as an emulsifier, the stickiness and mold-removal properties of the cookie dough were poorly evaluated (Comparative Example 2). In contrast, with a plastic oil and fat composition containing no beef tallow but using a specific transesterified oil and a sorbitan fatty acid ester as an emulsifier, the improving effects on cookie dough and cookies seen in plastic oil and fat compositions containing beef tallow could be largely reproduced (Examples 1 to 4).

[0144] Test Example 4 As shown in Table 6 below, various types of oils and emulsifiers were blended to prepare plastic oil compositions.

[0145]

[0146] Cookie dough and cookies were also prepared according to the formulations shown in Table 4 below.

[0147]

[0148] Table 8 shows the results of evaluation by the above [5. Hardness of plastic fat composition], [7. Hardness of cookie dough] and [8. Evaluation method], together with the formulation of the plastic fat composition shown in Table 6 above.

[0149]

[0150] As a result, as shown in Table 8, the following became clear.

[0151] (1) As can be seen from the results of Comparative Example 3, in the plastic fat composition of Preparation Example 5 (without beef tallow) (Example 1), which was favorably evaluated in Test Example 3, when a sorbitan fatty acid ester was not blended as an emulsifier, the improving effect on cookie dough and cookies seen in the plastic fat composition blended with beef tallow could not be reproduced. (2) As can be seen from the results of Examples 5 and 6, in the plastic fat composition of Preparation Example 5 (without beef tallow) (Example 1), which was favorably evaluated in Test Example 3, the improving effect on cookie dough and cookies seen in the plastic fat composition blended with beef tallow could be reproduced even when the blending amount of sorbitan fatty acid ester as an emulsifier was halved or increased by 2.5 times. (3) As can be seen from the results of Examples 7 and 8, the improving effect on cookie dough and cookies seen in the plastic fat composition containing beef tallow could be reproduced even when a polyglycerol fatty acid ester was added or another product was added as the sorbitan fatty ester instead of the sorbitan fatty acid ester in the plastic fat composition of Preparation Example 5 (containing no beef tallow) (Example 1), which was favorably evaluated in Test Example 3. (4) As can be seen from the results of Example 9, the improving effect on cookie dough and cookies seen in the plastic fat composition containing beef tallow could be reproduced even when a sucrose fatty acid ester was added as an emulsifier in addition to the sorbitan fatty acid ester in the plastic fat composition of Preparation Example 5 (containing no beef tallow) (Example 1), which was favorably evaluated in Test Example 3.

[0152] [Test Example 5] The plastic fat and oil composition of Preparation Example 5 (without beef tallow) (Example 1), which was favorably evaluated in Test Example 3, was used for evaluation, except that the amount of the composition added to the cookie dough was increased or decreased.

[0153] Specifically, cookie dough and cookies were prepared according to the formulations shown in Table 9 below.

[0154]

[0155] Table 10 shows the results of evaluation according to the above [5. Hardness of plastic fat composition], [7. Hardness of cookie dough], and [8. Evaluation method].

[0156]

[0157] As a result, as shown in Table 10, even when the plastic oil and fat composition of Preparation Example 5 (without beef tallow) (Example 1), which had received a favorable evaluation in Test Example 3, was used, and the amount blended into the cookie dough was increased from 300 g / 500 g of cake flour to 350 g / 500 g of cake flour, or decreased to 200 g / 500 g of cake flour, the improving effects on the cookie dough and cookies seen in the plastic oil and fat composition blended with beef tallow could be largely reproduced.

[0158] [Test Example 6] Langue de chat cookies were prepared using the plastic oil and fat composition of Preparation Example 5 (without beef tallow) (Example 1) and the plastic oil and fat composition of Preparation Example 1 (with beef tallow) (Reference Example 1), which were given good evaluations in Test Example 3, and were subjected to evaluation.

[0159] <Production of Langue de Chat Cookies> Using a 5-coat Hobart mixer (Hobart Japan Co., Ltd., Mixer N50), 380 g of caster sugar and 1.6 g of salt were added to 400 g of each fat and oil composition for baked confectionery, and the mixture was stirred at low speed for 30 seconds and at medium speed for 3 minutes, scraped down, and further stirred at medium speed for 2 minutes. 320 g of egg white was added in four portions to the resulting creamed mixture, and then 88 g of vegetable cream was added in five portions while stirring at medium speed for 1 minute, scraped down, and further stirred at low speed for 30 seconds. Subsequently, sieved flours (400 g of soft flour, 80 g of almond powder) were added, and the mixture was stirred at low speed for 30 seconds to obtain the dough for each langue de chat cookie.

[0160] The resulting dough was then stenciled into a mold and baked in an oven (Camel, manufactured by Tokyo Kotobuki Industry Co., Ltd.) at a baking temperature of 160°C (upper oven) / 160°C (lower oven) for approximately 14 minutes to produce langue de chat cookies.

[0161] <Evaluation of Langue de Chat Cookies> The langue de chat cookie dough before baking, obtained by blending the plastic oil and fat composition of Preparation Example 5, had the same appropriate firmness and stickiness as the dough blended with beef tallow in Preparation Example 1, and was excellent in mold-removal properties, even though it did not use beef tallow. Furthermore, the hardness and crispness of the langue de chat cookies after baking blended with Preparation Example 5 were similar to those blended with beef tallow in Preparation Example 1, and were preferable.

Claims

1. A plastic oil-and-fat composition for cookies, comprising an oil and an emulsifier, wherein the oil and fat comprises liquid oil and an interesterified oil having a solid fat content of 47% or more and 100% or less at 20°C, and the emulsifier comprises one or more selected from the group consisting of lecithin, monoglycerin fatty acid esters, and sorbitan fatty acid esters, polyglycerin fatty acid esters, and sucrose fatty acid esters.

2. A plastic oil composition for cookies as described in claim 1, wherein the oil contains 10% by mass or more and 70% by mass or less of the liquid oil and 30% by mass or more and 90% by mass or less of the ester-exchanged oil.

3. The plastic oil composition for cookies according to claim 1, wherein the interesterified oil comprises interesterified oil 1 made from an oil-and-fat raw material containing oils and fats A and B, and interesterified oil 2 made from an oil-and-fat raw material containing oils and fats C and D. Oil and fat A: an oil and fat having a fatty acid content of 10% by mass or more and 85% by mass or less of constituent fatty acids with a carbon number of 14 or less and an iodine value of 2 or less. Oil and fat B: an oil and fat having a fatty acid content of 40% by mass or more and 90% by mass or less of constituent fatty acids with a carbon number of 18 and an iodine value of 2 or less. Oil and fat C: a palm fractionated oil having a solid fat content of 40% or less at 35°C. Oil and fat D: a liquid oil having an upward melting point of 5°C or less.

4. A plastic oil composition for cookies as described in claim 3, wherein the ester-exchanged oil contains the ester-exchanged oil 1 and the ester-exchanged oil 2 such that the mass ratio of the ester-exchanged oil 2 to the ester-exchanged oil 1 is 0.5 or more and 7 or less.

5. The plastic fat composition for cookies according to claim 1, wherein the emulsifier comprises lecithin, monoglycerin fatty acid ester, and sorbitan fatty acid ester.

6. The plastic oil composition for cookies according to claim 1, which is for use in extruded plate-shaped cookies.

7. The plastic fat composition for cookies according to claim 1, which is for use in making cut-out cookies.

8. A cookie dough comprising the plastic oil composition for cookies according to any one of claims 1 to 7, cereal flour and sugar.

9. The cookie dough according to claim 8, having a hardness of 15 N or more and 40 N or less when measured with a texture analyzer (jig: cylindrical with a diameter of 40 mm, stroke: 1.0 mm / sec).

10. A method for producing cookies, comprising the steps of: blending a plastic oil composition for cookies according to any one of claims 1 to 7 with cookie dough ingredients to obtain cookie dough; and heating the cookie dough.

11. A method for improving the machine suitability of a cookie dough, comprising blending the plastic oil composition for cookies according to any one of claims 1 to 7 with cookie dough ingredients to obtain the cookie dough.

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