JP2009082002A - Coating oil-and-fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a coating oil-and-fat composition with which bakery food containing nuts and seeds and/or dry fruits having no mealy palate feeling, the smooth surface, and homogeneously dispersed nuts and seeds and/or the dry fruits, is produced. <P>SOLUTION: The coating oil-and-fat composition has ≥10% of solid fat content (SFC) at 35°C and ≥3% thereof at 40°C in its oil phase, and the nuts and seeds, and dry fruits coated with the coating oil-and-fat composition are used for bakery dough. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a coating oil or fat composition for coating the surface of a seed or dried fruit.

Bakery foods such as bread and confectionery using nuts and other nuts and dried fruits such as raisins are widely known.
Seeds and seeds contain a large amount of unsaturated fatty acids, so that after heat treatment such as roasting, oxidation is likely to proceed, so that there is a problem that rancidity occurs and odor and flavor are liable to deteriorate. Seeds and dried fruits are solids, and when these solids are added to the bakery dough and mixed, the formation of gluten structure is inhibited or the gluten structure already formed is destroyed. The bakery food obtained by baking the dough has a problem that the surface of the bakery food becomes rough.
In addition, bakery foods using seeds and dried fruits have a problem that they are easy to age, become crusty and hard.
In addition, the bakery foods using seeds and dried fruits have a problem that the seeds and dried fruits are not uniformly dispersed in the bakery foods, and are biased.
Furthermore, since dried fruits have little moisture, if they are exposed on the surface of the dough during baking, they will be burnt and hardened during baking. Therefore, in general, pretreatment such as reconstitution with hot water or soaking in Western liquor is performed, but if these pretreatments are performed, the flavor components in the fruit will be removed, so these are used. There was a problem that the bakery food to be obtained would have a weak flavor.

In order to solve such problems, a method of adding an anti-aging agent consisting of gum, starch and protein to dried fruit and adding it to bread dough or cake dough (Patent Document 1), dried fruit with calcium pectin gel There has been proposed a method in which a coated product is kneaded into bread, cake or steamed confectionery dough and heated (Patent Document 2).
However, the method described in Patent Document 1 dissolves the anti-aging agent in water or hot water and immerses the dried fruit in this, but the flavor component from the fruit flows out during the immersion, and therefore the flavor is weak. There was a drawback of becoming.
In addition, the method described in Patent Document 2 has a drawback that workability is poor because dried fruit is immersed in a calcium solution and further immersed in a pectin solution.

On the other hand, Patent Document 3 proposes a method of coating raisins with an oily composition containing fats and oils, fermented milk powder and sugars. It is described that cocoa butter or cocoa butter substitute fat is used as the oil.
However, the method described in Patent Document 3 has a drawback in that it is difficult to obtain an anti-aging effect even when the raisins coated with the oily composition are used in bakery foods because the fats and oils used are soft.

JP-A-60-160833 JP 2006-34274 A JP-A-8-126473

  Therefore, the present invention provides a bakery food containing seeds and / or dried fruits, the texture of the bakery food is not puffy, the surface is smooth, and the seeds and / or dried fruits are uniformly dispersed. It is an object to provide bakery foods.

As a result of intensive studies, the present inventors have found that the above problems can be solved by using seeds or dried fruits whose surfaces are coated with specific fats and oils for bakery dough.
That is, this invention provides the oil-fat composition for coating whose solid fat content (SFC) of an oil phase is 10% or more at 35 degreeC, and 3% or more at 40 degreeC.
Moreover, this invention provides the seeds which coated the surface with the said oil-fat composition for a coating.
Moreover, this invention provides the dried fruit which coat | covered the surface with the said oil-fat composition for coatings.
Moreover, this invention provides the bakery dough which mix | blended the said seed seeds and / or dried fruits.
Moreover, this invention provides the bakery food which heated the said bakery dough.

  The bakery food using the seeds and / or dried fruits coated with the coating oil / fat composition of the present invention has a soft texture, a smooth surface, and the seeds and / or dried fruits are Evenly distributed.

Hereinafter, the oil composition for coating of the present invention will be described in detail.
The oil / fat composition for coating of the present invention must have a solid fat content (hereinafter referred to as SFC) of the oil phase of 10% or more at 35 ° C. and 3% or more at 40 ° C.
When the SFC at 35 ° C. of the oil phase is less than 10% in the coating oil / fat composition of the present invention, the bakery food using seeds and / or dried fruits coated on the surface with the coating oil / fat composition passes through. It is not preferable because it gets crushed daily.
In addition, if the SFC at 40 ° C. of the oil phase is less than 3%, bakery foods using seeds and / or dried fruits whose surface is coated with a coating oil / fat composition will be crumbly over time. Absent.

  In the oil composition for coating of the present invention, the SFC of the oil phase at 20 ° C. is preferably 58% or more, more preferably 58 to 95%, more preferably 65 to 95%, and most preferably 68 to 90%. .

  In the oil composition for coating of the present invention, the SFC at 25 ° C. of the oil phase is preferably 55% or more, more preferably 55 to 90%, more preferably 60 to 85%, and most preferably 60 to 80%. .

  In the oil composition for coating of the present invention, the SFC of the oil phase at 30 ° C. is preferably 45% or more, more preferably 45 to 80%, more preferably 50 to 75%, and most preferably 53 to 70%. .

  In the oil composition for coating of the present invention, the SFC of the oil phase at 35 ° C. is preferably 10 to 65%, more preferably 20 to 60%, more preferably 30 to 55%, and most preferably 32 to 50%. is there.

  In the oil composition for coating of the present invention, the SFC at 40 ° C. of the oil phase is preferably 3 to 50%, more preferably 3 to 45%, more preferably 5 to 35%, and most preferably 10 to 30%. is there.

  The above SFC is measured as follows. That is, after the oil phase of the oil composition for coating is completely melted by being held at 60 ° C. for 30 minutes, it is solidified by being kept at 0 ° C. for 30 minutes. Next, it is kept at 25 ° C. for 30 minutes, tempered, and then kept at 0 ° C. for 30 minutes to solidify, and then kept at each measurement temperature for 30 minutes, and then SFC is measured.

  In the oil / fat composition for coating of the present invention, for example, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil are used in order to make the SFC of the oil phase as described above. , Rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork fat, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil, etc. Depending on the type, processed oils and fats subjected to one or more treatments selected from transesterification, hydrogenation, isomerization hydrogenation and fractionation can be used. Furthermore, the transesterified fats and oils manufactured using said various animal and vegetable fats and oils, processed fats and oils, and fatty acid and / or fatty acid lower alcohol ester can also be used. In the oil composition for coating of the present invention, it is preferable to use a transesterified oil.

  As said transesterified fats and oils, fats and oils containing saturated fatty acids having 14 or less carbon atoms in the constituent fatty acid composition and fats and oils containing saturated fatty acids having 16 or more carbon atoms in the constituent fatty acid composition are mixed, It is preferable to use one or more random transesterified oils and fats obtained by random transesterification.

Fats and oils containing saturated fatty acids having 14 or less carbon atoms in the above-mentioned constituent fatty acid composition preferably contain 30 to 100% by mass, more preferably 60 to 100% by mass of saturated fatty acids having 14 or less carbon atoms in the constituent fatty acids. To do.
Specific examples of fats and oils containing saturated fatty acids having 14 or less carbon atoms in this constituent fatty acid composition include palm kernel oil, coconut oil, babas oil, and one or two of hardening, fractionation and transesterification of these oils. The fats and oils which performed the above operation can be mentioned, The 1 type (s) or 2 or more types of fats and oils can be used among these. In the present invention, palm kernel oil and palm oil are preferably used.

Fats and oils containing saturated fatty acids having 16 or more carbon atoms in the above-mentioned constituent fatty acid composition preferably contain 20 to 100% by mass, more preferably 30 to 100% by mass of saturated fatty acids having 16 or more carbon atoms in the constituent fatty acids. To do. Specific examples of fats and oils containing saturated fatty acids having 16 or more carbon atoms in this constituent fatty acid composition include palm oil, soybean oil, rapeseed oil, lard, beef tallow, and one of hardening, fractionation and transesterification for these. Or the fats and oils which performed 2 or more types of operations can be mentioned, and 1 type, or 2 or more types of fats and oils in these can be used.
In the present invention, palm hardened oil, soybean hardened oil, rapeseed hardened oil is preferably used, and palm hardened oil, soybean hardened oil, rapeseed hardened oil is more preferably used.

The fat and oil blend preferably contains a saturated fatty acid having 14 or less carbon atoms in the constituent fatty acid composition, 15 to 55% by mass, more preferably 20 to 55% by mass, and most preferably 30 to 50% by mass.
Moreover, the said fats-and-oils mixture contains 20-70 mass% of saturated fatty acids in a constituent fatty acid composition preferably 16-carbon or more, more preferably 25-65 mass%, most preferably 30-60 mass%.

  If the content of the saturated fatty acid having 14 or less carbon atoms and the content of the saturated fatty acid having 16 or more carbon atoms in the constituent fatty acid composition are within the above ranges, other oils and fats may be added to the oil and fat composition. Examples of the other fats and oils include corn oil, rice oil, pork fat, cacao butter, and fats and oils obtained by subjecting these to one or more of curing, fractionation, and transesterification. Of these, one or more types of fats and oils can be used.

  Said random transesterified oil and fat is obtained by performing random transesterification with respect to the oil-and-fat mixture mentioned above. The random transesterification method may be a conventional method using an enzyme such as lipase or a method using an alkali catalyst such as sodium methylate, and is not particularly limited.

  In the oil composition for coating of the present invention, one or more kinds of random transesterified oils thus obtained can be used. The content of the random transesterified oil and fat in the coating oil and fat composition of the present invention is preferably 30% by mass or more, more preferably 50% by mass or more, and most preferably 80 to 99.5% by mass.

  In the oil / fat composition for coating of the present invention, when using the above random transesterified oil / fat, the oil / fat having a melting point of 50 ° C. or higher, preferably 55 ° C. or higher is preferably 0.1 to 10% by mass, and more preferably 0.8. It is desirable to contain 5-5 mass%.

  As the fats and oils having a melting point of 50 ° C. or higher, any oils and fats having a melting point of 50 ° C. or higher can be used. Specifically, hydrogenation is performed until the iodine value of the raw material fat is preferably 10 or less, more preferably 5 or less, and most preferably less than 1, and the unsaturated fatty acid as a constituent component is substantially completely saturated. 1 type (s) or 2 or more types can be used for the extremely hardened fats and oils obtained by doing.

In the present invention, hard oil obtained by further fractionating the above extremely hardened oil or fat, or oil obtained by transesterifying one or two or more kinds of extremely hardened oil and fat may be used, and the extremely hardened oil and fat, saturated fatty acid, You may use the fats and oils which transesterified with the partial glyceride etc. which mainly have a saturated fatty acid. In the present invention, all of these are treated as extremely hardened fats and oils.
As the above-mentioned extremely hardened fats and oils, one or two or more kinds of fats and oils selected from among extremely hardened fats and oils of soybean, palm oil, rapeseed oil and fish oil, and extremely hardened fats and oils made from fats and oils rich in long chain fatty acids. Is preferably used.

In the oil composition for coating of the present invention, when the above random transesterified oil is used, the saturated fatty acid having 14 or less carbon atoms in the constituent fatty acid composition of the oil composition for coating is preferably 5 to 60% by mass, more preferably 10%. -50 mass%, most preferably 15-45 mass%.
Moreover, in the oil composition for coating of the present invention, when the above random transesterified oil is used, the saturated fatty acid having 16 or more carbon atoms in the constituent fatty acid composition of the oil composition for coating is preferably 40 to 95 mass%, more preferably. Contains 50 to 90 mass%, most preferably 50 to 80 mass%.

  In the oil composition for coating of the present invention, it is preferable that the content of trans acid is small. Specifically, the trans acid content is preferably 4% by mass or less, more preferably 3% by mass or less, and most preferably 2% by mass or less.

The oil / fat composition for coating of the present invention contains oil / fat as an essential component, but it is possible to use the following auxiliary materials as necessary.
As the above-mentioned auxiliary materials, emulsifiers, thickening stabilizers, water, β-carotene, caramel, colorants such as red bean pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soybean protein, Food materials and food additives such as flavorings, dairy products, seasonings, pH adjusters, food preservatives, shelf life improvers, coffee, nut paste, spices, cocoa mass, and cocoa powder may be used. These auxiliary materials can be used arbitrarily as long as the effects of the present invention are not impaired, but are preferably used in a total amount of 15% by mass or less in the oil composition for coating of the present invention.

Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose. Synthetic emulsifiers such as fatty acid esters, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, for example, soy lecithin , Egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterol , Natural emulsifiers such milk fat globule membrane. In the present invention, one or more selected from these can be used.
In the present invention, preferably a glycerin fatty acid ester whose constituent fatty acid is a saturated fatty acid having 12 or more carbon atoms, more preferably a glycerin fatty acid ester which is a saturated fatty acid having 18 to 24 carbon atoms is used.
Although there is no restriction | limiting in particular in content of said emulsifier, Preferably it is 0-15 mass% in a coating oil-fat composition of this invention, More preferably, it is 0-10 mass%, Most preferably, it is 0-5 mass%. is there. In addition, in the oil-fat composition for coating of this invention, if the said emulsifier is not required, it is not necessary to use an emulsifier.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch, and the like, and one or more selected from these can be used.
Although there is no restriction | limiting in particular in content of the said thickening stabilizer, Preferably it is 0-10 mass% in the oil-fat composition for coating of this invention, More preferably, it is 0-5 mass%. In addition, in the oil-fat composition for coating of this invention, if the said thickening stabilizer is not required, it is not necessary to use a thickening stabilizer.

  The oil composition for coating of the present invention preferably contains no saccharide. When seeds and / or dried fruits coated with a coating oil / fat composition containing saccharides are used for bakery dough, the seeds and / or dried fruits are easily burned when the bakery dough is heated. .

  Examples of the above saccharides include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, honey, oligosaccharide, reducing sugar polydextrose, fructooligosaccharide, soybean Examples include oligosaccharides, galactooligosaccharides, dairy oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose and the like.

  Furthermore, the oil composition for coating of the present invention preferably does not contain one or more sweeteners selected from sucralose, stevia, aspartame, thaumatin, saccharin and the like.

  Moreover, it is preferable that the oil-fat composition for coating of this invention does not contain an aqueous phase. Bakery foods using seeds and / or dried fruits whose surfaces are coated with an oily composition for coating containing an aqueous phase are apt to become crumbly.

Next, the preferable manufacturing method of the oil-fat composition for coating of this invention is demonstrated.
First, the fats and oils to be blended are mixed, and if necessary, other components are added thereto. And this is heat-melted (60-90 degreeC) as needed, and it cools further, and obtains the oil-fat composition for coating of this invention solid at normal temperature (15-25 degreeC).

Next, the seeds and dried fruits of the present invention will be described.
The seeds and dried fruits of the present invention are those whose surfaces are coated with the oil / fat composition for coating of the present invention.

Examples of the seeds include almonds, cashews, walnuts, peanuts, pistachios, macadamia nuts, Brazil nuts, hazelnuts, pecan nuts, hemp seeds, sesame seeds, poppy seeds, coconuts, sesame seeds, pine nuts, pumpkin seeds, Examples include shii-no-mi, sunflower-nut, chestnut, ginkgo, and lotus seed.
The seed seeds can be used as raw raw seeds or raw raw seeds.
Examples of the heating method include a dry roast method in which roasting is performed with heat.

As the above-mentioned dried fruits, any can be used as long as they are edible as dried fruits, such as kiwifruit, papaya, mango, pineapple, fig, orange, lemon, apple, apricot, cherry, Examples include dried fruits such as grapes, raspberries, strawberries, blueberries, cranberries, plums, peaches, bananas, strawberries, strawberries, melons, citrons and plums.
Examples of the drying method include natural drying such as sun drying, and artificial drying such as freeze drying, pressure drying, vacuum drying, and oven drying.

  The above seeds and dried fruits may be coated with the oil composition for coating according to the present invention, but when the seeds and dried fruits are large in size, they are cubic, rectangular parallelepiped, prismatic, etc. Alternatively, it may be coated on what is cut into small pieces such as a cylindrical shape, a semi-cylindrical shape, a spherical shape, and a flake shape.

The weight of one piece when the above seeds and dried fruits are cut into small pieces is preferably 0.1 g to 10 g, more preferably 0.2 g to 5 g, and most preferably 0.5 g to 3 g.
The volume of the piece is preferably 1～10000Mm ^3, more preferably 10～5000Mm ^3, most preferably 10~3000mm ^3.

The above-mentioned seeds and dried fruits are coated with the oil / fat composition for coating of the present invention on the surface. The coating method is preferably a method of immersing seeds or dried fruits in a coating oil composition melted at 50 to 70 ° C, or a coating oil composition preferably melted at 50 to 70 ° C. And a method of spraying on dried fruits.
The coating ratio of the oil / fat composition for coating on the surface of seeds and dried fruits is preferably 5 to 70 parts by weight of the oil / fat composition for coatings based on 100 parts by weight of the seeds and / or dried fruits. More preferably, it is 10-50 mass parts, Most preferably, it is 15-30 mass parts.

Next, the bakery dough and the bakery food of the present invention will be described.
The bakery dough of this invention mix | blends the seeds and / or dried fruits which coated the surface with the oil-fat composition for coating of this invention in bakery dough.

The above bakery dough includes: bread dough, pastry dough, French bread dough, Danish pastry dough, sweet roll dough, donut dough, steamed bread dough, steamed cake dough, shoe dough, cake dough, cookie dough, hard biscuit dough, waffle dough , Scone dough, cracker dough and the like. These doughs can be manufactured by a conventional method.
The blending amount of the seeds and / or dried fruits whose surface is coated with the oil composition for coating of the present invention on the bakery dough is not particularly limited, but is 100% by weight of the bakery dough. The seeds and / or dried fruits whose surfaces are coated with the coating oil / fat composition are preferably 2 to 50 parts by mass, more preferably 5 to 40 parts by mass, and most preferably 5 to 30 parts by mass.

The bakery food of the present invention can be obtained by heating a bakery dough blended with seeds and / or dried fruits whose surface is coated with the oil composition for coating of the present invention.
Although it does not specifically limit as said heating method, For example, methods, such as baking with an oven, frying with a fryer, and steaming with a steamer, are mentioned.
The heating conditions vary depending on the type of bakery food. For example, the heating conditions when using an oven are preferably 150 to 250 ° C. for 5 to 90 minutes, more preferably 160 to 220 ° C. for 8 hours. ~ 60 minutes. Moreover, the heating conditions when fried are preferably 100 to 220 ° C. for 1 to 10 minutes, and more preferably 150 to 200 ° C. for 3 to 8 minutes. Moreover, the heating conditions for steaming are preferably 60 to 120 ° C. for 5 to 40 minutes, and more preferably 70 to 100 ° C. for 8 to 30 minutes.

  EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention further in detail, this invention is not restrict | limited at all by these Examples.

[Production of transesterified fat / oil A]
60 parts by mass of palm kernel oil containing 65% by mass of a saturated fatty acid having an iodine value of 18 and 14 or less carbon atoms in the constituent fatty acid composition, and 45% by mass of a saturated fatty acid having an iodine value of 0 and 16 or more carbon atoms in the constituent fatty acid composition The fat composition obtained by mixing and melting 40 mass parts of the extremely hardened oil of palm oil at 70 ° C. was subjected to random transesterification using sodium methylate as a catalyst, and then bleached (white clay 3%, 85 C., reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, reduced pressure of 4.0 × 10 ² Pa or less) to obtain transesterified fat / oil A It was.
In addition, said oil-and-fat composition contained 43 mass% of saturated fatty acids having 14 or less carbon atoms and 57 mass% of saturated fatty acids having 16 or more carbon atoms in the constituent fatty acid composition.

[Production of transesterified oil B]
75 parts by mass of palm kernel oil having an iodine value of 18 and 65% by mass of a saturated fatty acid having 14 or less carbon atoms in the constituent fatty acid composition, and 45% by mass of a saturated fatty acid having an iodine value of 0 and 16 or more carbon atoms in the constituent fatty acid composition An oil and fat composition obtained by mixing and melting 25 parts by mass of rapeseed extremely hardened oil at 70 ° C. was subjected to random transesterification using sodium methylate as a catalyst, and then bleached (white clay 3%, 85 ° C., Deodorization (under reduced pressure of 9.3 × 10 ² Pa or less) and deodorization (250 ° C., 60 minutes, 5% steam blowing under reduced pressure of 4.0 × 10 ² Pa or less) was carried out to obtain a transesterified oil and fat B.
In addition, said oil-and-fat composition contained 44 mass% of saturated fatty acids having 14 or less carbon atoms and 56 mass% of saturated fatty acids having 16 or more carbon atoms in the constituent fatty acid composition.

[Production of transesterified oil C]
50 parts by mass of palm kernel oil having an iodine number of 18 and 65% by mass of a saturated fatty acid having 14 or less carbon atoms in the constituent fatty acid composition, and 45% by mass of a saturated fatty acid having an iodine value of 0 and 16 or more carbon atoms in the constituent fatty acid composition An oil and fat composition obtained by mixing and melting 50 parts by mass of rapeseed extremely hardened oil contained at 70 ° C. was subjected to random transesterification using sodium methylate as a catalyst, and then bleached (white clay 3%, 85 ° C., 9 Dehydration (under reduced pressure of 3 × 10 ² Pa or less) and deodorization (250 ° C., 60 minutes, 5% steam blowing, under reduced pressure of 4.0 × 10 ² Pa or less), a transesterified oil C was obtained.
In addition, said oil-and-fat composition contained 41 mass% of saturated fatty acids having 14 or less carbon atoms and 59 mass% of saturated fatty acids having 16 or more carbon atoms in the constituent fatty acid composition.

Example 1
The transesterified oil / fat A 99% by mass and the palm extremely hardened oil 1% by mass were mixed and melted at 70 ° C. and cooled to obtain an oil / fat composition 1 for coating.
The obtained oil composition for coating 1 has an SFC in the oil phase of 72% at 20 ° C., 64% at 25 ° C., 55% at 30 ° C., 37% at 35 ° C., 14% at 40 ° C. The composition contained 43% by mass of saturated fatty acid having 14 or less carbon atoms, 57% by mass of saturated fatty acid having 16 or more carbon atoms, and 0.1% by mass of trans acid.

(Example 2)
30 mass% of transesterified oil and fat B, 69 mass% of transesterified oil and fat C, and 1 mass% of palm extremely hardened oil were mixed and melted at 70 ° C. and cooled to obtain an oil composition 2 for coating.
The resulting coating fat composition 2 has an oil phase SFC of 73% at 20 ° C., 66% at 25 ° C., 56% at 30 ° C., 38% at 35 ° C., and 13% at 40 ° C. The composition contained 41% by mass of saturated fatty acid having 14 or less carbon atoms, 58% by mass of saturated fatty acid having 16 or more carbon atoms, and 0.2% by mass of trans acid.

(Comparative Example 1)
A coating fat composition 3 consisting only of cocoa butter was obtained.
The obtained oil-fat composition 3 for coating had an SFC of 85% at 20 ° C, 79% at 25 ° C, 54% at 30 ° C, 0.8% at 35 ° C, and 0% at 40 ° C.

(Comparative Example 2)
Oil composition 4 for coating which is chocolate using 20% by mass of cacao butter, 44.57% by mass of sugar, 15% by mass of whole milk powder, 20% by mass of cacao mass, 0.4% by mass of lecithin, 0.03% by mass of vanillin Got.
In the resulting oil / fat composition 4 for coating, the SFC of the oil phase was 85% at 20 ° C, 79% at 25 ° C, 54% at 30 ° C, 0.8% at 35 ° C, and 0% at 40 ° C.

<French bread formulation and manufacturing method>
(Medium seed mix)
French powder 70 parts by weight Yeast 3 parts by weight East food 0.1 part by weight Upper white sugar 3 parts by weight Water 40 parts by weight (Manufacturing method <Medium seed process>)
Mixing Low speed 3 minutes Medium speed 2 minutes 捏 Temperature 26 ℃
Fermentation conditions 28 ° C, 85% RH, 2 hours
French powder 30 parts by weight Upper white sugar 10 parts by weight Salt 1.8 parts by weight Shortening 10 parts by weight Water 25 parts by weight 30 parts by weight of roasted walnut coated with a coating oil / fat composition
Mixing After mixing for 3 minutes at low speed and 3 minutes for medium speed, shortening is added, and after mixing for 3 minutes for low speed and 3 minutes for medium speed, a coated roasted walnut is added and mixing is further performed for 1 minute for low speed.
Soaking temperature 28 ℃
Floor time 30 minutes divided 90g
Bench time 30 minutes Molding Roll forming Proof conditions 28 ° C, 85% RH, 90 minutes Firing conditions 200 ° C, 15 minutes

(Example 3)
The coating fat / oil composition 1 (16 parts by mass) was melted at 60 ° C., and 100 parts by mass of the roasted walnut was added thereto, and stirred to obtain a uniform coating to obtain a roasted walnut coated. In addition, the whole quantity of said fats and oils composition 1 for coating was coated on the surface of the roasted walnut. Using the resulting coated roasted walnut, French bread was produced by the above-described <French bread blending and manufacturing method>.
Table 1 shows the surface state of the obtained French bread, the dispersed state of the roasted walnut, the texture after 1 day of storage at room temperature, and the texture after 3 days of storage at room temperature.

Example 4
The coating fat / oil composition 2 (16 parts by mass) was melted at 60 ° C., and 100 parts by mass of the roasted roasted walnut was added thereto, and stirred to obtain a uniform coating to obtain a roasted walnut coated. In addition, the whole amount of said oil-fat composition 2 for coating was coated on the surface of the roasted walnut. Using the resulting coated roasted walnut, French bread was produced by the above-described <French bread blending and manufacturing method>.
Table 1 shows the surface state of the obtained French bread, the dispersed state of the roasted walnut, the texture after 1 day of storage at room temperature, and the texture after 3 days of storage at room temperature.

(Comparative Example 3)
The coating oil / fat composition 3 (16 parts by mass) was melted at 60 ° C., and 100 parts by mass of the roasted roasted walnut was added thereto, and stirred to obtain a uniform coating to obtain a roasted walnut coated. In addition, the whole amount of said oil-fat composition 3 for coating was coated on the surface of the roasted walnut. Using the resulting coated roasted walnut, French bread was produced by the above-described <French bread blending and manufacturing method>.
Table 1 shows the surface state of the obtained French bread, the dispersed state of the roasted walnut, the texture after 1 day of storage at room temperature, and the texture after 3 days of storage at room temperature.

<Dennish formulation and manufacturing method 1>
(Combination)
Powerful powder 100 parts by weight Yeast 4 parts by weight Yeast food 0.1 part by weight Upper white sugar 20 parts by weight Salt 1.5 parts by weight Margarine 8 parts by weight Whole egg 10 parts by weight Water 50 parts by weight Folding oil / fat 50 parts by weight Coated roasted walnut 15 parts by mass (manufacturing process)
Mixing 3 minutes at low speed, 3 minutes at medium speed 捏 Up temperature 26 ℃
Floor 25 ° C, 30 minutes Retard 10-12 hours Folding process Wrap the oil in the bakery dough, fold it twice, spread the roasted walnut coated on the bakery dough uniformly, do the three folds once, The final rolling is 15 mm.
Molding Three rod-shaped fabrics with a length of 250 mm, a width of 25 mm, and a thickness of 15 mm are prepared, three-knitted, and put into a one-loaf mold.
Proofing conditions 33 ° C, 75% RH, 180 minutes Firing conditions 180 ° C, 40 minutes

(Example 5)
The coating fat / oil composition 1 (20 parts by mass) was melted at 60 ° C., and 100 parts by mass of the roasted walnut was added thereto, and stirred to obtain a uniform coating to obtain a roasted walnut coated. In addition, the whole quantity of said fats and oils composition 1 for coating was coated on the surface of the roasted walnut. Using the resulting coated roasted walnut, a Danish was produced by the above <Dennish formulation and production method 1>.
Table 2 shows the surface state of the obtained Danish, the dispersion state of the roasted walnut, the texture after 1 day of storage at room temperature, and the texture after 3 days of storage at room temperature.

(Example 6)
The coating fat / oil composition 2 (20 parts by mass) was melted at 60 ° C., and 100 parts by mass of the roasted roasted walnut was added thereto. In addition, the whole amount of said oil-fat composition 2 for coating was coated on the surface of the roasted walnut. Using the resulting coated roasted walnut, a Danish was produced by the above <Dennish formulation and production method 1>.
Table 2 shows the surface state of the obtained Danish, the dispersion state of the roasted walnut, the texture after 1 day of storage at room temperature, and the texture after 3 days of storage at room temperature.

(Comparative Example 4)
The coating oil / fat composition 4 (20 parts by mass) was melted at 60 ° C., and 100 parts by mass of the roasted roasted walnut was added thereto, and stirred to obtain a uniform coating to obtain a roasted walnut coated. In addition, the whole amount of said oil-fat composition 4 for coating was coated on the surface of the roasted walnut. Using the resulting coated roasted walnut, a Danish was produced by the above <Dennish formulation and production method 1>.
Table 2 shows the surface state of the obtained Danish, the dispersion state of the roasted walnut, the texture after 1 day of storage at room temperature, and the texture after 3 days of storage at room temperature.

<Dennish formulation and manufacturing method 2>
(Combination)
Powerful powder 100 parts by weight Yeast 4 parts by weight Yeast food 0.1 part by weight Upper white sugar 20 parts by weight Salt 1.5 parts by weight Margarine 8 parts by weight Whole egg 10 parts by weight Water 50 parts by weight Folding oil / fat 50 parts by weight Coated raisins 25 parts by mass (production process)
Mixing 3 minutes at low speed, 3 minutes at medium speed 捏 Up temperature 26 ℃
Floor 25 ° C, 30 minutes Retard 10-12 hours Folding process Wrap the oil in the bakery dough, fold it twice, spread the raisins coated on the bakery dough, spread the raisins evenly, and do the three folds once. Rolling is 15 mm.
Molding Three rod-shaped fabrics with a length of 250 mm, a width of 25 mm, and a thickness of 15 mm are prepared, three-knitted, and put into a one-loaf mold.
Proofing conditions 33 ° C, 75% RH, 180 minutes Firing conditions 180 ° C, 40 minutes

(Example 7)
Oil and fat composition 1 for coating (20 parts by mass) was melted at 60 ° C., 100 parts by mass of raisins were added thereto, and the mixture was stirred to be uniformly coated to obtain raisins that were coated. In addition, the whole amount of said oil-fat composition 1 for coating was coated on the surface of the raisins. Using the resulting coated raisins, Danish was produced by the above <Dennish formulation and production method 2>.
Table 3 shows the surface state of the obtained Danish, the dispersed state of raisins, the texture after 1 day of storage at room temperature, and the texture after 3 days of storage at room temperature.

(Example 8)
Oil and fat composition 2 for coating (20 parts by mass) was melted to 60 ° C., 100 parts by mass of raisins were added thereto, and the mixture was stirred to be uniformly coated to obtain a coated raisins. In addition, the whole amount of said oil-fat composition 2 for coating was coated on the surface of the raisins. Using the resulting coated raisins, Danish was produced by the above <Dennish formulation and production method 2>.
Table 3 shows the surface state of the obtained Danish, the dispersed state of raisins, the texture after 1 day of storage at room temperature, and the texture after 3 days of storage at room temperature.

(Comparative Example 5)
The coating fat / oil composition 3 (20 parts by mass) was melted at 60 ° C., 100 parts by mass of raisins were added thereto, and the raisins were coated by stirring so as to be uniformly coated. In addition, the whole amount of said oil-fat composition 3 for coating was coated on the surface of the raisins. Using the resulting coated raisins, Danish was produced by the above <Dennish formulation and production method 2>.
Table 3 shows the surface state of the obtained Danish, the dispersed state of raisins, the texture after 1 day of storage at room temperature, and the texture after 3 days of storage at room temperature.

Examples 3 and 4 in which French bread was manufactured using a roasted walnut whose surface was coated with a coating oil composition having an SFC of 10% or more at 35 ° C. and 3% or more at 40 ° C. The surface was smooth and the coated roasted walnuts were uniformly dispersed, and there was no crispness after 1 day and 3 days of storage at room temperature.
On the other hand, Comparative Example 3 in which French bread was produced using a roasted walnut whose surface was coated with a coating oil composition having an SFC of 0.8 at 35 ° C. and 0% at 40 ° C. The surface state was rough, the dispersion state of the coated roasted walnuts was uneven, there was a slight crisp feeling after 1 day of normal temperature storage, and there was a crisp feeling after 3 days of normal temperature storage.

Examples 5 and 6 in which the Danish was manufactured using a roasted walnut whose surface was coated with a coating oil composition having an SFC of 10% or more at 35 ° C. and 3% or more at 40 ° C. The coated roasted walnut was evenly dispersed, and there was no crispness after 1 day and 3 days of storage at room temperature.
On the other hand, Comparative Example 4 in which the Danish was manufactured using the roasted walnut whose surface was coated with the oil composition for coating whose SFC of the oil phase was 0.8 at 35 ° C. and 0% at 40 ° C. There was roughness, the dispersion state of the coated roasted walnut was uneven, there was a slight crispness after 1 day of normal temperature storage, and there was a crisp feeling after 3 days of normal temperature storage.

Examples 7 and 8 in which Danish was manufactured using raisins whose surfaces were coated with a coating oil composition having an SFC of 10% or more at 35 ° C. and 3% or more at 40 ° C. The smooth and coated raisins were evenly dispersed, and there was no crispness after 1 day and 3 days of storage at room temperature.
On the other hand, Comparative Example 5 in which Danish was manufactured using raisins whose surfaces were coated with an oil composition for coating whose SFC of the oil phase was 0.8% at 35 ° C. and 0% at 40 ° C. was rough in the surface state of Danish. The dispersion state of the coated raisins was uneven, and there was a slight sensation of feeling after 1 day of storage at room temperature, and a feeling of crispness after 3 days of storage at room temperature.

Claims (6)

  A fat composition for coating, wherein the solid fat content (SFC) of the oil phase is 10% or more at 35 ° C and 3% or more at 40 ° C.   Random transesterification by random transesterification of an oil-and-fat blend containing 15 to 55% by mass of a saturated fatty acid having 14 or less carbon atoms in the constituent fatty acid composition and 20 to 70% by mass of a saturated fatty acid having 16 or more carbon atoms in the constituent fatty acid composition The oil / fat composition for coating according to claim 1 containing an oil / fat.   Nuts and Seeds whose surface is coated with the oil composition for coating according to claim 1 or 2.   Dried fruits whose surfaces are coated with the oil composition for coating according to claim 1 or 2.   A bakery dough blended with the seeds and / or dried fruits according to claim 3 or 4.   The bakery food which heated the bakery dough of Claim 5.