Oil / fat composition, dough for baked confectionery of combined confectionery, method for producing baked confectionery of combined confectionery, method for producing combined confectionery, method for improving crystallization speed of oil / fat composition, and method for improving emulsifying capacity of oil / fat composition

Abstract

Provided is an oil / fat composition with a crystallization speed suitable for baked confectionery of combined confectionery. More preferably, provided is an oil / fat composition with a crystallization speed and emulsifying capacity suitable for baked confectionery of combined confectionery. This oil / fat composition (provided that oil-in-water type oil / fat compositions are excluded) contains an edible oil / fat, an emulsifier A, and an emulsifier B, wherein the solid fat content of the edible oil / fat at 20°C is 5%-70%. The emulsifier A is sorbitan fatty acid ester, and the emulsifier B is sucrose fatty acid ester.

Description

Oil and fat composition, dough for baked composite confectionery, method for manufacturing baked composite confectionery, method for manufacturing composite confectionery, method for improving crystallization rate of oil and fat composition, and method for improving emulsifying power of oil and fat composition

[0001] The present invention relates to an oil and fat composition, a dough for a baked composite confectionery, a method for producing a baked composite confectionery, a method for producing a composite confectionery, a method for improving the crystallization rate of an oil and fat composition, and a method for improving the emulsifying power of an oil and fat composition.

[0002] It is generally known that composite confectioneries combining baked confectioneries and chocolate experience a phenomenon known as migration, in which fats and oils contained in the baked confectioneries migrate into the chocolate during distribution and storage. When migration of fats and oils contained in the baked confectioneries occurs, the chocolate portion of the composite confectioneries can bloom, which is a problem. To prevent this blooming, the crystallization rate of the fats and oils contained in the baked confectioneries is important.

[0003] Furthermore, in the production of dough for baked confectionery of composite confectionery, there is a problem that the water contained in the dough separates, which deteriorates the manufacturing suitability of the dough. To prevent such problems, the emulsifying power of the fats and oils contained in the baked confectionery is important.

[0004] Patent Document 1 describes that the bloom phenomenon can be suppressed by using an oil and fat composition having a specific triglyceride composition in a baked composite confectionery, but does not describe suppressing separation of water contained in the dough.

[0005] Japanese Patent Application Laid-Open No. 2019-170304

[0006] An object of the present invention is to provide an oil and fat composition having a crystallization rate suitable for baked composite confectionery, more preferably an oil and fat composition having a crystallization rate and emulsifying power suitable for baked composite confectionery.

[0007] As a result of extensive research, the present inventors have found that an oil and fat composition containing a specific emulsifier has a crystallization rate and emulsifying power suitable for baked composite confectionery, and have thus completed the present invention.

[0008] That is, according to the present invention, there are provided the following oil and fat composition, dough for a baked composite confectionery, a method for manufacturing a baked composite confectionery, a method for manufacturing a composite confectionery, a method for improving the crystallization rate of an oil and fat composition, and a method for improving the emulsifying power of an oil and fat composition. [1] An oil and fat composition (excluding oil-in-water oil and fat compositions) comprising an edible oil and fat, an emulsifier A shown below, and an emulsifier B shown below, wherein the edible oil and fat has a solid fat content of 5% to 70% at 20°C. Emulsifier A: sorbitan fatty acid ester Emulsifier B: sucrose fatty acid ester [2] The oil and fat composition according to [1], wherein the total content of emulsifier A and emulsifier B in the oil and fat composition is 0.1% by mass to 10% by mass. [3] The oil and fat composition according to [1] or [2], wherein the content of emulsifier B relative to emulsifier A in the oil and fat composition is 0.05 to 5 in mass ratio. [4] The oil-and-fat composition according to any one of [1] to [3], wherein the emulsifier A comprises at least one selected from the group consisting of sorbitan monostearate and sorbitan tristearate. [5] The oil-and-fat composition according to any one of [1] to [4], wherein the emulsifier A comprises sorbitan monostearate and sorbitan tristearate, and the content of the sorbitan tristearate relative to the sorbitan monostearate in the oil-and-fat composition is 0.1 to 80 in mass ratio. [6] The oil-and-fat composition according to any one of [1] to [5], wherein the emulsifier B contains saturated fatty acids as constituent fatty acids. [7] The oil-and-fat composition according to any one of [1] to [6], wherein the saturated fatty acid content of the constituent fatty acids of the edible oil-and-fat is 40 to 90 mass%. [8] The oil-and-fat composition according to any one of [1] to [7], wherein the edible oil-and-fat comprises the following oil-and-fat A: [9] The oil and fat composition according to any one of [1] to [8], wherein the edible oil and fat comprises the following oil and fat B. Oil and fat B: an oil and fat having a solid fat content of 0% to 40% at 20°C.

[10] The oil and fat composition according to any one of [1] to [9], wherein the content of the edible oil and fat in the oil and fat composition is 75% by mass to 99.9% by mass.

[11] The oil-and-fat composition according to any one of [1] to

[10] , which is for use in a baked composite confectionery.

[12] A dough for a baked composite confectionery, comprising the oil-and-fat composition according to any one of [1] to

[11] .

[13] A method for producing a baked composite confectionery, comprising the steps of blending the oil-and-fat composition according to any one of [1] to

[11] into dough ingredients for a baked composite confectionery to obtain a dough for a baked composite confectionery, and heating the dough for a baked composite confectionery.

[14] A method for producing a composite confectionery, comprising the step of combining chocolate with the baked confectionery obtained by the method according to

[13] .

[15] A method for improving the crystallization rate of an oil-and-fat composition, comprising the step of blending an edible oil-and-fat with an emulsifier A and an emulsifier B below to produce an oil-and-fat composition (excluding oil-in-water oil-and-fat compositions), wherein the edible oil-and-fat has a solid fat content of 5% or more and 70% or less at 20°C. Emulsifier A: sorbitan fatty acid ester Emulsifier B: sucrose fatty acid ester

[16] A method for improving the emulsifying power of an oil or fat composition (excluding oil-in-water oil or fat compositions) by blending the following emulsifier A and emulsifier B with edible oil or fat, wherein the edible oil or fat has a solid fat content at 20°C of 5% or more and 70% or less. Emulsifier A: sorbitan fatty acid ester Emulsifier B: sucrose fatty acid ester

[0009] According to the present invention, it is possible to provide an oil and fat composition having a crystallization rate suitable for baked composite confectionery. It is also possible to provide an oil and fat composition having a crystallization rate and emulsifying power suitable for baked composite confectionery.

[0010] Each embodiment of the present invention will be described in more detail below. In this specification, when a numerical range is given, the upper limit and the lower limit can be appropriately combined, and the resulting numerical range is also considered to be disclosed.

[0011] [1. Oil and Fat Composition] The oil and fat composition of the present invention is an oil and fat composition (excluding oil-in-water oil and fat compositions) comprising an edible oil and fat, and the following emulsifier A and emulsifier B, wherein the edible oil and fat has a solid fat content of 5% or more and 70% or less at 20°C. Emulsifier A: sorbitan fatty acid ester Emulsifier B: sucrose fatty acid ester

[0012] (Emulsifier A) In the present invention, emulsifier A is a sorbitan fatty acid ester. One type of emulsifier A may be used alone, or two or more types may be used in combination. The constituent fatty acids of the sorbitan fatty acid ester are not limited, but from the viewpoint of obtaining an oil or fat composition having a good crystallization rate and emulsifying power, it is preferable that the sorbitan fatty acid ester contains at least one type selected from the group consisting of capric acid, lauric acid, palmitic acid, stearic acid, oleic acid, and behenic acid, more preferably at least one type selected from the group consisting of palmitic acid, stearic acid, and behenic acid, even more preferably at least one type selected from the group consisting of palmitic acid and stearic acid, and even more preferably stearic acid.

[0013] From the viewpoint of obtaining an oil or fat composition having a good crystallization rate and emulsifying power, emulsifier A preferably contains at least one selected from the group consisting of sorbitan monostearate and sorbitan tristearate, and more preferably contains sorbitan monostearate and sorbitan tristearate.

[0014] The content of sorbitan tristearate relative to sorbitan monostearate in the oil and fat composition is, in terms of mass ratio, preferably 0.1 or more and 80 or less, more preferably 0.3 or more and 60 or less, even more preferably 0.5 or more and 50 or less, still more preferably 0.8 or more and 45 or less, and even more preferably 1 or more and 40 or less, from the viewpoint of obtaining an oil and fat composition having a good crystallization rate and emulsifying power.

[0015] The hydrophilic-lipophilic balance (HLB) of emulsifier A is not particularly limited, but from the viewpoint of obtaining an oil or fat composition with a good crystallization rate and emulsifying power, it is preferably 1 or more and 16 or less, more preferably 1 or more and 10 or less, even more preferably 2 or more and 8 or less, and even more preferably 2 or more and 6 or less. HLB can be determined by a conventional method, and examples of methods for calculating HLB include the Atlas method, the Griffin method, the Davis method, and the Kawakami method. The method for calculating HLB can be appropriately selected depending on various conditions such as the type of emulsifier. In the present invention, it is preferable to use the Atlas method for calculating HLB.

[0016] Furthermore, when emulsifier A contains sorbitan monostearate, the HLB of the sorbitan monostearate is not particularly limited, but is preferably from 1 to 16, more preferably from 2 to 10, even more preferably from 3 to 8, and still more preferably from 4 to 6. Furthermore, when emulsifier A contains sorbitan tristearate, the HLB of the sorbitan tristearate is not particularly limited, but is preferably from 1 to 16, more preferably from 1 to 8, even more preferably from 2 to 6, and still more preferably from 2 to 4.

[0017] (Emulsifier B) In the present invention, emulsifier B is a sucrose fatty acid ester. Emulsifier B may be used alone or in combination of two or more. The constituent fatty acids of the sucrose fatty acid ester are not limited, but from the viewpoint of obtaining an oil or fat composition with a good crystallization rate and emulsifying power, it preferably contains saturated fatty acids, more preferably contains 50% by mass or more of saturated fatty acids, even more preferably contains 60% by mass or more, and even more preferably contains 70% by mass or more. Furthermore, the constituent fatty acids of the sucrose fatty acid ester preferably contain at least one selected from the group consisting of lauric acid, palmitic acid, and stearic acid, and it is more preferable that it contains 50% by mass or more of at least one selected from the group consisting of lauric acid, palmitic acid, and stearic acid, more preferably contains 50% by mass or more of at least one selected from the group consisting of lauric acid, palmitic acid, and stearic acid, even more preferably contains 60% by mass or more, and even more preferably contains 70% by mass or more. Furthermore, the constituent fatty acids of the sucrose fatty acid ester preferably contain at least one selected from the group consisting of palmitic acid and stearic acid, more preferably 50% by mass or more, even more preferably 60% by mass or more, and even more preferably 70% by mass or more of at least one selected from the group consisting of palmitic acid and stearic acid.

[0018] The hydrophilic-lipophilic balance (HLB) of emulsifier B is not particularly limited, but from the viewpoint of obtaining an oil or fat composition having a good crystallization rate and emulsifying power, it is preferably from 0 to 16, more preferably from 1 to 10, even more preferably from 1 to 6, and still more preferably from 1 to 3.

[0019] From the viewpoint of obtaining an oil or fat composition having a good crystallization rate and emulsifying power, the total content of emulsifier A and emulsifier B in the oil or fat composition is preferably 0.1% by mass or more and 10% by mass or less, more preferably 0.2% by mass or more and 8% by mass or less, even more preferably 0.3% by mass or more and 5% by mass or less, still more preferably 0.4% by mass or more and 3% by mass or less, and even more preferably 0.5% by mass or more and 2% by mass or less.

[0020] From the viewpoint of obtaining an oil or fat composition having a good crystallization rate and emulsifying power, the content of emulsifier B relative to emulsifier A in the oil or fat composition is preferably in a mass ratio of 0.05 to 5, more preferably 0.1 to 4, even more preferably 0.15 to 3, still more preferably 0.2 to 2, and even more preferably 0.23 to 1.7.

[0021] (Edible oils and fats) From the viewpoint of obtaining an oil and fat composition having a good crystallization rate, the solid fat content at 20°C of the edible oil and fat contained in the oil and fat composition of the present invention is from 5% to 70% inclusive, preferably from 8% to 60% inclusive, more preferably from 10% to 55% inclusive, even more preferably from 15% to 50% inclusive, still more preferably from 20% to 45% inclusive, and even more preferably from 25% to 43% inclusive.

[0022] Furthermore, from the viewpoint of obtaining an oil or fat composition having a good crystallization rate, the solid fat content of the edible oil or fat at 10°C is preferably 20% or more and 90% or less, more preferably 30% or more and 85% or less, even more preferably 40% or more and 80% or less, still more preferably 45% or more and 78% or less, and even more preferably 50% or more and 75% or less.

[0023] Furthermore, from the viewpoint of obtaining an oil or fat composition having a good crystallization rate, the solid fat content of the edible oil or fat at 30°C is preferably 3% or more and 60% or less, more preferably 4% or more and 50% or less, even more preferably 5% or more and 40% or less, still more preferably 8% or more and 30% or less, and even more preferably 10% or more and 20% or less.

[0024] Furthermore, from the viewpoint of obtaining an oil or fat composition having a good crystallization rate, the solid fat content of the edible oil or fat at 35°C is preferably 0% or more and 40% or less, more preferably 0% or more and 30% or less, even more preferably 0% or more and 20% or less, still more preferably 1% or more and 15% or less, and even more preferably 3% or more and 10% or less.

[0025] The solid fat content of the edible oils and fats in the present invention can be measured according to "Method I described in AOCS Official Method Cd16-93."

[0026] The type of edible oil or fat is not limited, and examples thereof include vegetable oils and fats such as rapeseed oil, soybean oil, corn oil, sunflower oil, safflower oil, olive oil, sesame oil, cottonseed oil, rice oil, peanut oil, perilla oil, linseed oil, evening primrose oil, kapok oil, palm oil, shea butter, monkey fat, cocoa butter, coconut oil, and palm kernel oil; animal oils and fats such as lard, beef tallow, chicken oil, milk fat, and fish oil; and synthetic oils and fats such as medium-chain fatty acid triglycerides. Also included are processed oils and fats obtained by fractionating, hydrogenating, transesterifying, or otherwise processing the above-mentioned vegetable oils and fats, animal oils, and synthetic oils and fats. These may be used alone or in combination of two or more.

[0027] From the viewpoint of obtaining an oil / fat composition with a good crystallization rate, the saturated fatty acid content in the constituent fatty acids of the edible oil / fat is preferably 40% by mass or more and 90% by mass or less, more preferably 45% by mass or more and 85% by mass or less, even more preferably 50% by mass or more and 80% by mass or less, still more preferably 55% by mass or more and 75% by mass or less, and even more preferably 60% by mass or more and 70% by mass or less.

[0028] From the viewpoint of obtaining an oil / fat composition with a good crystallization rate, the content of saturated fatty acids having 16 carbon atoms in the constituent fatty acids of the edible oil / fat is preferably 10% by mass or more and 50% by mass or less, more preferably 15% by mass or more and 45% by mass or less, even more preferably 20% by mass or more and 40% by mass or less, still more preferably 22% by mass or more and 38% by mass or less, and even more preferably 25% by mass or more and 35% by mass or less.

[0029] From the viewpoint of obtaining an oil / fat composition with a good crystallization rate, the content of saturated fatty acids having 18 carbon atoms in the constituent fatty acids of the edible oil / fat is preferably 5% by mass or more and 30% by mass or less, more preferably 8% by mass or more and 25% by mass or less, even more preferably 10% by mass or more and 22% by mass or less, still more preferably 11% by mass or more and 20% by mass or less, and even more preferably 12% by mass or more and 18% by mass or less.

[0030] From the viewpoint of obtaining an oil / fat composition with a good crystallization rate, the content of monounsaturated fatty acids having 18 carbon atoms in the constituent fatty acids of the edible oil / fat is preferably 5% by mass or more and 50% by mass or less, more preferably 10% by mass or more and 45% by mass or less, even more preferably 15% by mass or more and 40% by mass or less, still more preferably 20% by mass or more and 35% by mass or less, and even more preferably 22% by mass or more and 30% by mass or less.

[0031] From the viewpoint of obtaining an oil / fat composition with a good crystallization rate, the content of diunsaturated fatty acids having 18 carbon atoms in the constituent fatty acids of edible oils and fats is preferably 1% by mass or more and 20% by mass or less, more preferably 2% by mass or more and 15% by mass or less, even more preferably 3% by mass or more and 12% by mass or less, still more preferably 4% by mass or more and 10% by mass or less, and even more preferably 5% by mass or more and 8% by mass or less.

[0032] From the viewpoint of obtaining an oil / fat composition with a good crystallization rate, the content of saturated fatty acids having 12 carbon atoms in the constituent fatty acids of the edible oil / fat is preferably 2% by mass or more and 40% by mass or less, more preferably 3% by mass or more and 30% by mass or less, even more preferably 5% by mass or more and 25% by mass or less, still more preferably 8% by mass or more and 20% by mass or less, and even more preferably 10% by mass or more and 16% by mass or less.

[0033] The fatty acid composition of the edible oils and fats in the present invention can be measured in accordance with "Standard Methods for the Analysis of Fats, Oils and Related Materials 2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography)" (Japan Oil Chemists' Society).

[0034] From the viewpoint of obtaining an oil / fat composition with a good crystallization rate, the content of edible oil / fat in the oil / fat composition is preferably 75% by mass or more and 99.9% by mass or less, more preferably 80% by mass or more and 99.8% by mass or less, even more preferably 85% by mass or more and 99.7% by mass or less, still more preferably 90% by mass or more and 99.6% by mass or less, and even more preferably 95% by mass or more and 99.5% by mass or less.

[0035] (Oil and fat A) The edible oil and fat in the oil and fat composition of the present invention preferably contains oil and fat A. Oil and fat A is an interesterified oil of oil and fat raw materials including extremely hardened palm-based oil and extremely hardened palm kernel-based oil.

[0036] The extremely hardened palm-based oil is an oil obtained by subjecting palm-based oil to an extremely hardening treatment. Here, the palm-based oil in the present invention may be any oil obtained from the pulp of oil palm, and may be one that has been subjected to treatments such as degumming, deoxidation, bleaching, and deodorization, or may be one that has been fractionated. Examples of palm-based oils include palm oil, palm olein, palm stearin, and palm mid fraction. These may be used alone or in combination of two or more.

[0037] The term "extremely hardened palm kernel oil" refers to palm kernel oil that has been subjected to an extreme hardening treatment. The palm kernel oil in the present invention may be any oil obtained from oil palm seeds, and may be one that has been subjected to treatments such as degumming, deoxidation, bleaching, and deodorization, or may be one that has been fractionated. Examples of palm kernel oil include palm kernel oil, palm kernel olein, and palm kernel stearin. These may be used alone or in combination of two or more.

[0038] The method of the extreme hardening treatment for the extremely hardened palm-based oil and the extremely hardened palm kernel-based oil is not limited, and any conventionally known method may be used. The extreme hardening treatment may involve extremely hardening the palm-based oil and palm kernel-based oil separately, or may involve extremely hardening a mixed oil of the palm-based oil and palm kernel-based oil.

[0039] The interesterified oil in the present invention refers to fats and oils that have been interesterified by a conventionally known method. Examples of catalysts used for interesterification include chemical catalysts such as sodium methoxide and sodium hydroxide, and enzyme catalysts such as lipase. The interesterification method may be random interesterification or regioselective interesterification of glycerol, but random interesterification is preferred.

[0040] From the viewpoint of obtaining an oil / fat composition with a good crystallization rate, the content of the palm-based extremely hardened oil in the oil / fat raw material of oil / fat A is preferably 5% by mass or more and 70% by mass or less, more preferably 10% by mass or more and 60% by mass or less, even more preferably 15% by mass or more and 50% by mass or less, still more preferably 20% by mass or more and 40% by mass or less, and even more preferably 25% by mass or more and 35% by mass or less.

[0041] From the viewpoint of obtaining an oil / fat composition with a good crystallization rate, the content of the palm kernel-based extremely hardened oil in the oil / fat raw material of oil / fat A is preferably 30% by mass or more and 95% by mass or less, more preferably 40% by mass or more and 90% by mass or less, even more preferably 50% by mass or more and 85% by mass or less, still more preferably 60% by mass or more and 80% by mass or less, and even more preferably 65% ​​by mass or more and 75% by mass or less.

[0042] The oil and fat raw material in the oil and fat A may contain oils and fats other than the above-mentioned extremely hardened palm-based oil and the above-mentioned extremely hardened palm kernel-based oil.

[0043] From the viewpoint of obtaining an oil or fat composition having a good crystallization rate, the iodine value of the oil or fat A is preferably 0 or more and 30 or less, more preferably 0 or more and 10 or less, even more preferably 0 or more and 5 or less, and still more preferably 0 or more and 1 or less.

[0044] The iodine value of the edible oils and fats in the present invention can be measured in accordance with "Standard Methods for the Analysis of Fats, Oils and Related Materials 2.3.4.1-1996 Iodine Value (Wiess-Cyclohexane Method)" (Japan Oil Chemists' Society).

[0045] From the viewpoint of obtaining an oil or fat composition having a good crystallization rate, the slip melting point of the oil or fat A is preferably 20°C or higher and 60°C or lower, more preferably 30°C or higher and 50°C or lower, even more preferably 35°C or higher and 45°C or lower, and even more preferably 38°C or higher and 42°C or lower.

[0046] The slip melting point of the edible oils and fats in the present invention can be measured in accordance with "Standard Methods for the Analysis of Fats and Oils 2.2.4.2-1996 Melting Point (Slip Melting Point)" (Japan Oil Chemists' Society).

[0047] The solid fat content of fat A at 10°C is preferably 80% to 99% inclusive, more preferably 85% to 98% inclusive, and even more preferably 90% to 97% inclusive. The solid fat content of fat A at 20°C is preferably 70% to 97% inclusive, more preferably 80% to 95% inclusive, and even more preferably 88% to 93% inclusive. The solid fat content of fat A at 30°C is preferably 50% to 80% inclusive, more preferably 55% to 70% inclusive, and even more preferably 60% to 65% inclusive. The solid fat content of fat A at 35°C is preferably 10% to 50% inclusive, more preferably 20% to 45% inclusive, and even more preferably 30% to 40% inclusive.

[0048] From the viewpoint of obtaining an oil / fat composition with a good crystallization rate, the content of oil / fat A in the edible oil / fat is preferably 10% by mass or more and 70% by mass or less, more preferably 20% by mass or more and 60% by mass or less, even more preferably 25% by mass or more and 55% by mass or less, still more preferably 30% by mass or more and 50% by mass or less, and even more preferably 35% by mass or more and 45% by mass or less.

[0049] (Fat / Oil B) The edible fat / oil in the fat / oil composition of the present invention preferably contains fat / oil B. Fat / oil B is a fat / oil having a solid fat content of 0% or more and 40% or less at 20° C. Fat / oil B does not include fats / oils that fall under the category of fat / oil A.

[0050] The solid fat content of fat B at 10°C is preferably 20% or more and 70% or less, more preferably 25% or more and 60% or less, and even more preferably 30% or more and 50% or less. The solid fat content of fat B at 20°C is 0% or more and 40% or less, preferably 1% or more and 35% or less, more preferably 3% or more and 30% or less, and even more preferably 5% or more and 20% or less. The solid fat content of fat B at 30°C is preferably 0% or more and 25% or less, more preferably 0% or more and 15% or less, and even more preferably 0% or more and 10% or less. The solid fat content of fat B at 35°C is preferably 0% or more and 20% or less, more preferably 0% or more and 10% or less, and even more preferably 0% or more and 5% or less.

[0051] From the viewpoint of obtaining an oil / fat composition having a good crystallization rate, the iodine value of the oil / fat B is preferably 30 or more and 80 or less, more preferably 40 or more and 70 or less, even more preferably 45 or more and 65 or less, and even more preferably 50 or more and 60 or less.

[0052] From the viewpoint of obtaining an oil / fat composition having a good crystallization rate, the slip melting point of the oil / fat B is preferably 5°C or higher and 60°C or lower, more preferably 10°C or higher and 50°C or lower, even more preferably 15°C or higher and 40°C or lower, and even more preferably 18°C ​​or higher and 35°C or lower.

[0053] The type of fat or oil in fat B is not limited, but is preferably palm-based fat or oil. Palm-based fat or oil has been described above in the section (Fat or Oil A), and will not be described here. As the palm-based fat or oil in fat or oil B, from the viewpoint of obtaining an oil or fat composition having a good crystallization rate, it is preferable to use at least one selected from the group consisting of palm oil, palm olein, palm stearin, and palm mid fraction, more preferably at least one selected from the group consisting of palm oil and palm olein, and even more preferably palm olein.

[0054] From the viewpoint of obtaining an oil / fat composition having a good crystallization rate, the content of oil / fat B in the edible oil / fat is preferably 30% by mass or more and 90% by mass or less, more preferably 40% by mass or more and 80% by mass or less, even more preferably 45% by mass or more and 80% by mass or less, still more preferably 50% by mass or more and 75% by mass or less, and even more preferably 55% by mass or more and 65% by mass or less.

[0055] The edible fats and oils in the oil and fat composition of the present invention may contain fats and oils other than the fats and oils A and B. From the viewpoint of obtaining an oil and fat composition having a good crystallization rate, the total content of the fats and oils A and B in the edible fats and oils is preferably 50% by mass or more and 100% by mass or less, more preferably 60% by mass or more and 100% by mass or less, even more preferably 70% by mass or more and 100% by mass or less, still more preferably 80% by mass or more and 100% by mass or less, and even more preferably 90% by mass or more and 100% by mass or less.

[0056] The oil and fat composition of the present invention may contain ingredients other than the above-mentioned edible oil and fat, emulsifier A, and emulsifier B, as long as the ingredients do not interfere with the desired effects. Specific examples of the ingredients include emulsifiers other than the above-mentioned emulsifiers A and B, pH adjusters, salts (such as table salt, phosphates, and carbonates), proteins, amino acids, enzymes, carbohydrates, dietary fiber, pigments, antioxidants, flavorings, and water.

[0057] The oil and fat composition of the present invention may be in the form of an oil-based composition substantially free of water, or in the form of a water-in-oil oil and fat composition in which an aqueous phase is dispersed in an oil phase, preferably in the form of an oil-based composition.

[0058] The water content in the oil / fat composition of the present invention is preferably 25% by mass or less, more preferably 20% by mass or less, even more preferably 15% by mass or less, still more preferably 10% by mass or less, and even more preferably 5% by mass or less. The lower limit is, for example, 0% by mass or more.

[0059] The fat and oil composition of the present invention can be prepared by a method well known to those skilled in the art. Specifically, for example, when the fat and oil composition is an oil-based composition, it can be prepared by mixing an oil phase containing the above-mentioned edible fat and oil and an emulsifier while heating if necessary, and kneading using a rapid-cooling kneading device or the like. When the fat and oil composition is a water-in-oil fat and oil composition, it can be prepared by separately preparing an oil phase containing the above-mentioned edible fat and oil and an emulsifier, and an aqueous phase containing water and any oil-insoluble component, and then mixing the oil phase and the aqueous phase while heating if necessary, and kneading the resulting emulsion using a rapid-cooling kneading device or the like.

[0060] Examples of the rapid cooling and kneading device include a Perfector, a Combinator, a Votator, and a Nexus.

[0061] Although there are no particular limitations on the type of food to which the oil and fat composition of the present invention can be applied, it is preferably used in baked confectionery, and more preferably in composite confectionery, where the term "composite confectionery" refers to a confectionery that combines baked confectionery and chocolate.

[0062] [2. Dough for Baked Composite Confectionery] The dough for baked composite confectionery (hereinafter also simply referred to as dough for baked confectionery) of the present invention contains the above-mentioned fat and oil composition.

[0063] The content of the oil and fat composition in the dough for baked confectionery may be appropriately selected depending on the desired composite baked confectionery. The content of the oil and fat composition in the dough for baked confectionery may be, for example, 5% by mass or more and 50% by mass or less, 10% by mass or more and 45% by mass or less, 15% by mass or more and 40% by mass or less, or 20% by mass or more and 35% by mass or less.

[0064] The dough for baked confectionery of the present invention contains cereal flour. The cereal flour is not particularly limited, but examples thereof include wheat flour (hard flour, medium-strength flour, soft flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soy flour, starch, etc. These cereal flours may be used alone or in combination of two or more.

[0065] The content of grain flour in the dough for baked goods can be selected appropriately depending on the desired baked goods, but may be, for example, 10% by mass or more and 80% by mass or less, 20% by mass or more and 70% by mass or less, or 30% by mass or more and 60% by mass or less.

[0066] The content of the oil and fat composition in the dough for baked goods may be, for example, 5 parts by mass or more and 100 parts by mass or less, 10 parts by mass or more and 80 parts by mass or less, 20 parts by mass or more and 60 parts by mass or less, or 30 parts by mass or more and 50 parts by mass or less, relative to 100 parts by mass of the above-mentioned grain flour.

[0067] In addition to the above-mentioned oil and fat composition and grain flour, other ingredients that are typically added to baked confectionery dough can be added to the dough for baked goods without any particular restrictions. Examples of other ingredients include water, milk, dairy products, proteins, carbohydrates, eggs, processed egg products, salts, emulsifiers, emulsifying foaming agents (emulsified oils and fats), oils and fats other than the above-mentioned oil and fat composition, yeast, cacao mass, cocoa powder, chocolate, coffee, black tea, matcha, vegetables, fruits, fruit juice, jam, fruit sauce, quality improvers, leavening agents, sweeteners, seasonings, spices, coloring agents, fragrances, etc.

[0068] 3. Baked composite confectionery The method for producing a baked composite confectionery (hereinafter also simply referred to as baked confectionery) of the present invention comprises the steps of blending the above-described oil and fat composition with ingredients for a dough for a baked composite confectionery to obtain a dough for a baked composite confectionery, and heating the dough for a baked composite confectionery.

[0069] The baked confectionery in the present invention is not particularly limited, and examples thereof include common baked confectionery such as biscuits, cookies, crackers, hardtack, pretzels, sliced ​​bread, wafers, sables, langue de chat, and macarons, as well as butter cakes (pound cake, fluene, baumkuchen, castella, etc.), sponge cakes (shortcake, roll cake, torte, decorated cake, chiffon cake, etc.), choux pastries, fermented confectionery, Western confectionery such as pies and waffles, and breads such as French bread, stollen, panettone, brioche, donuts, Danish pastries, and croissants. Preferably, the baked confectionery is one selected from the group consisting of biscuits, cookies, crackers, pretzels, sables, and langue de chat.

[0070] The dough raw material for a baked composite confectionery in the step of obtaining a dough for a baked composite confectionery refers to the above-mentioned cereal flour and other ingredients, or a mixture of cereal flour and other ingredients. The method for blending the oil and fat composition into the dough raw material for a baked composite confectionery is not particularly limited, and may be blended according to a conventional method.

[0071] The dough for baked goods obtained by the above-mentioned method may be shaped into a desired shape before heating. Furthermore, the method may include a step of fermenting the dough for baked goods before or after shaping the dough for baked goods. Furthermore, the method may include a step of storing the dough for baked goods before or after shaping the dough for baked goods. For example, the dough for baked goods can be stored in a refrigerator at a temperature higher than 0°C and not higher than 10°C, or frozen at 0°C or lower.

[0072] The heating method in the step of heat-treating the dough for baked confectionery is not particularly limited and may be appropriately selected depending on the desired baked confectionery. Examples include baking, steaming, and frying, with baking being preferred. Baking can be carried out using a heating means such as a gas oven, electric oven, convection oven, or heated steam oven. Baking conditions may be set appropriately. Typically, the baking time can be, for example, 100 to 250°C and 3 to 40 minutes.

[0073] 4. Composite Confectionery The method for producing a composite confectionery of the present invention includes a step of combining chocolate with the baked confectionery obtained by the method described above.

[0074] In the present invention, "chocolate" is not limited by the "Fair Competition Code for Labeling of Chocolates" (National Chocolate Industry Fair Trade Council) or other legal provisions, and refers to a product made from fats and oils and sugars as main ingredients, to which cocoa components (cocoa mass, cocoa powder, etc.), dairy products, flavorings, emulsifiers, etc. are added as necessary, and which is produced through chocolate production processes (some or all of the mixing process, pulverization process, refining process, temperature adjustment process, molding process, cooling process, etc.). Furthermore, the chocolate in the present invention may be dark chocolate, milk chocolate, white chocolate, or colored chocolate.

[0075] The method for combining chocolate with baked goods is not particularly limited. For example, a baked confectionery that has been baked in advance can be combined with pre-prepared chocolate by adhering, coating, sandwiching, pouring, topping, etc., or pre-prepared chocolate can be dispersed, filled, coated, topped, etc. in a dough for the baked confectionery and then baked to combine the chocolate.

[0076] [5. Method for Improving the Crystallization Rate of an Oil or Fat Composition] The method for improving the crystallization rate of an oil or fat composition according to the present invention comprises the step of blending an edible oil or fat with the following emulsifier A and emulsifier B to produce an oil or fat composition (excluding oil-in-water oil or fat compositions), wherein the edible oil or fat has a solid fat content at 20°C of 5% or more and 70% or less. Emulsifier A: sorbitan fatty acid ester Emulsifier B: sucrose fatty acid ester

[0077] Details of the oil-and-fat composition are omitted here, as they were described above in Section 1. Oil-and-fat composition. By improving the crystallization rate of the oil-and-fat composition, it is possible to obtain an oil-and-fat composition having a crystallization rate suitable for a baked confectionery of a composite confectionery, and thus to suppress migration of the oil-and-fat contained in the baked confectionery into the chocolate.

[0078] Regarding the crystallization rate of the oil or fat composition, the solid fat content at 25°C at 9 minutes is preferably 50% or more, more preferably 55% or more, and even more preferably 60% or more, when the solid fat content at 25°C at 30 minutes is taken as 100%. The solid fat content can be measured according to the method described in the Examples section.

[0079] [6. Method for improving emulsifying power of oil and fat composition] The method for improving the emulsifying power of an oil and fat composition according to the present invention comprises the step of blending an edible oil and fat with the following emulsifier A and emulsifier B to produce an oil and fat composition (excluding oil-in-water oil and fat compositions), wherein the edible oil and fat has a solid fat content at 20°C of 5% or more and 70% or less. Emulsifier A: sorbitan fatty acid ester Emulsifier B: sucrose fatty acid ester

[0080] Details of the oil and fat composition are omitted here, as they were described above in Section 1. Oil and fat composition. By improving the emulsifying power of the oil and fat composition, separation of water contained in the dough can be prevented during the production of dough for baked confectionery of composite confectionery, thereby improving the suitability of the dough for baked confectionery.

[0081] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to these examples in any way.

[0082] The following raw materials were used in the experiments. (Edible oils and fats) Palm olein: manufactured by J-Oil Mills Co., Ltd. (Slip melting point: 22°C; iodine value: 57; solid fat content: 10°C: 35.0, 20°C: 7.0, 30°C: 0.5, 35°C: 0) Interesterified oil 1: produced by the method described in Production Example 1 below (Slip melting point: 41.8°C; iodine value: 0.5; solid fat content: 10°C: 96.0, 20°C: 91.0, 30°C: 62.0, 35°C: 36.0)

[0083] (Emulsifiers) Sorbitan monostearate (abbreviated as S-250K): "Poem S-250K" (HLB: 5.2) manufactured by Riken Vitamin Co., Ltd. Sorbitan tristearate (abbreviated as ST-3): "ST-3" (HLB: 3.0) manufactured by Riken Vitamin Co., Ltd. Sucrose fatty acid ester (abbreviated as P-170): "Ryoto Sugar Ester P-170" (HLB: 1.0, constituent fatty acid: palmitic acid approx. 80%) manufactured by Mitsubishi Chemical Corporation Sucrose fatty acid ester (abbreviated as S-170): "Ryoto Sugar Ester S-170" (HLB: 1.0, constituent fatty acid: stearic acid approx. 70%) manufactured by Mitsubishi Chemical Corporation

[0084] (Production Example 1: Production of 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 and 30 parts by mass of extremely hardened palm 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, yielding interesterified oil 1.

[0085] The iodine value of the edible oils and fats was measured in accordance with "Standard Methods for the Analysis of Fats, Oils and Related Materials 2.3.4.1-1996 Iodine Value (Wiess-Cyclohexane Method)" (Japan Oil Chemists' Society).

[0086] The slip melting points of the edible oils and fats were measured in accordance with "Standard Methods for the Analysis of Fats and Oils 2.2.4.2-1996 Melting Point (Slip Melting Point)" (Japan Oil Chemists' Society).

[0087] The solid fat content of the edible oils and fats was measured according to "METHOD I described in AOCS Official Method Cd 16b-93."

[0088] <Test Example 1> In this test example, the oil and fat compositions of the comparative examples and examples shown in Table 1 were prepared, and the crystallization acceleration was measured and evaluated as follows.

[0089] 1. Each oil or fat composition was mixed according to the formulation shown in Table 1, completely dissolved, and placed in a glass tube, which was then adjusted to 60°C. 2.1. The glass tube was placed in a thermostatic bath at 25°C, and the solid fat content at 25°C was measured every hour using a measuring device (Bruker "minispec mq20").

[0090] The evaluation criteria were as follows: when the solid fat content at 30 minutes was taken as 100%, a solid fat content of 50% or more at 9 minutes was considered to be acceptable. The results are also shown in Table 1.

[0091] Table 2 shows the fatty acid composition and solid fat content of the entire edible oil and fat contained in each oil and fat composition. The fatty acid composition was measured in accordance with "Standard Methods for the Analysis of Fats, Oils, and Related Materials 2.4.2.3-2013: Fatty Acid Composition (Capillary Gas Chromatography)" (Japan Oil Chemists' Society). The solid fat content was measured in accordance with "METHOD I described in AOCS Official Method Cd 16b-93."

[0092]

[0093]

[0094] As a result, the solid fat content at 9 minutes, when the solid fat content at 30 minutes was taken as 100%, was less than 50% in each comparative example, but was 50% or more in each example. This shows that the oil and fat compositions of each example have a good crystallization rate.

[0095] In this test example, oil and fat compositions of the comparative examples and examples shown in Table 3 were prepared and their emulsifying power was evaluated as follows. Note that comparative examples 4 and 5 and examples 10, 11, 12, and 13 are oil and fat compositions with the same formulation as comparative examples 1 and 3 and examples 1, 2, 4, and 7 of test example 1, respectively.

[0096] 1. Each oil / fat composition was mixed according to the formulation shown in Table 3 and completely dissolved. 2. 225 g of the oil / fat composition from 1. was placed in a 500 ml beaker and adjusted to 60°C. After stirring at 5000 rpm using a homomixer ("T.K. Homomixer" manufactured by Primix Corporation), 75 g of ion-exchanged water adjusted to 60°C was added. 3. 2. was homogenized for 30 seconds using a homomixer to prepare an emulsion. 4. The emulsion from 3. was placed in a 50 ml sample tube and placed in a constant temperature bath at 50°C to prevent the oil / fat from hardening. 5. One expert panel member visually observed the state of the emulsion at the start and after 10 minutes, and the position of the oil / water interface was recorded.

[0097] The evaluation criteria were as follows: no separation of the aqueous phase after 10 minutes was considered to be acceptable. The results are also shown in Table 3.

[0098]

[0099] As a result, aqueous phase separation was observed after 10 minutes in each of the comparative examples, but no aqueous phase separation was observed even after 10 minutes in each of the examples, which indicated that the oil and fat compositions of each example had good emulsifying power.

Claims

1. An oil and fat composition (excluding oil-in-water oil and fat compositions) comprising an edible oil and fat, the following emulsifier A, and the following emulsifier B, wherein the solid fat content of the edible oil and fat at 20°C is 5% or more and 70% or less. Emulsifier A: sorbitan fatty acid ester Emulsifier B: sucrose fatty acid ester 2. The oil or fat composition according to claim 1, wherein the total content of the emulsifier A and the emulsifier B in the oil or fat composition is 0.1% by mass or more and 10% by mass or less.

3. An oil or fat composition according to claim 1, wherein the content of emulsifier B relative to emulsifier A in the oil or fat composition is 0.05 or more and 5 or less in mass ratio.

4. The oil or fat composition according to claim 1, wherein the emulsifier A comprises at least one selected from the group consisting of sorbitan monostearate and sorbitan tristearate.

5. The oil or fat composition according to claim 1, wherein the emulsifier A comprises sorbitan monostearate and sorbitan tristearate, and the content of the sorbitan tristearate relative to the sorbitan monostearate in the oil or fat composition is 0.1 or more and 80 or less in mass ratio.

6. The oil and fat composition according to claim 1, wherein the emulsifier B contains saturated fatty acids as constituent fatty acids.

7. The oil and fat composition according to claim 1, wherein the saturated fatty acid content of the constituent fatty acids of the edible oil and fat is 40% by mass or more and 90% by mass or less.

8. The oil and fat composition according to claim 1, wherein the edible oil and fat comprises the following oil and fat A. Oil and fat A: Interesterified oil of an oil and fat raw material containing extremely hydrogenated palm-based oil and extremely hydrogenated palm kernel-based oil.

9. The oil and fat composition according to claim 1, wherein the edible oil and fat comprises the following oil and fat B. Oil and fat B: an oil and fat having a solid fat content of 0% or more and 40% or less at 20°C.

10. The oil and fat composition according to claim 1, wherein the content of the edible oil and fat in the oil and fat composition is 75% by mass or more and 99.9% by mass or less.

11. The fat and oil composition according to claim 1, which is used for baked composite confectionery.

12. A dough for a baked composite confectionery, comprising the oil or fat composition according to any one of claims 1 to 11.

13. A method for producing a baked composite confectionery, comprising the steps of: blending the oil or fat composition according to any one of claims 1 to 11 with ingredients for a dough for a baked composite confectionery to obtain dough for a baked composite confectionery; and heating the dough for a baked composite confectionery.

14. A method for producing a composite confectionery, comprising the step of combining the baked confectionery obtained by the method of claim 13 with chocolate.

15. A method for improving the crystallization rate of an oil or fat composition (excluding oil-in-water oil or fat compositions) comprising the step of blending the following emulsifier A and emulsifier B with edible oil or fat, wherein the edible oil or fat has a solid fat content of 5% or more and 70% or less at 20°C. Emulsifier A: sorbitan fatty acid ester Emulsifier B: sucrose fatty acid ester 16. A method for improving the emulsifying power of an oil or fat composition, comprising the step of blending the following emulsifier A and the following emulsifier B with edible oil or fat to produce an oil or fat composition (excluding oil-in-water oil or fat compositions), wherein the solid fat content of the edible oil or fat at 20°C is 5% or more and 70% or less. Emulsifier A: Sorbitan fatty acid ester Emulsifier B: Sucrose fatty acid ester

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