JP7275510B2 - Oil and fat composition for soft biscuits and soft biscuits - Google Patents

Description

TECHNICAL FIELD The present invention relates to a fat composition for soft biscuits containing an emulsifier. More specifically, the present invention relates to an oil and fat composition for soft biscuits that can impart a crunchy texture to soft biscuits and provide a texture that melts in the mouth. Furthermore, it relates to a soft biscuit containing the fat composition.

Soft biscuits are a type of biscuits that are baked goods, and are generally made by baking a dough made mainly of wheat flour (soft flour), sugar, and fats and oils. Despite its crispy texture, you can feel the richness of the oil, and it has the characteristic of melting well in the mouth.
Hard biscuits are made from flour (all-purpose flour), a small amount of sugar and oil as main ingredients, and are made by baking a stiff dough that has been kneaded for a long time. It has a chewy and crunchy texture, and compared to soft biscuits, it has less oil content, so it has a weaker richness, has a powdery texture, and does not melt well in the mouth. When the raw material oil content is increased in the production of hard biscuits, the richness is strengthened and the texture is improved, but the stiffness of the dough is weakened and the crunchy texture peculiar to hard biscuits is lost.

In recent years, consumer tastes have diversified. There is a need for soft biscuits that melt in the mouth. It should be noted that the crunchy texture referred to here means a food that has moderate hardness when chewed, has a crisp texture, and leaves rough particles in the mouth until it is completely chewed. It means feeling.

In order to improve the texture of baked goods such as soft biscuits, a powdery oil composition composed of triglycerides having specific fatty acid residues has been used to impart a crunchy texture to the baked goods. However, a method for improving the texture without the powdery texture has been reported (Patent Document 1). Also, a method for providing baked confectionery with a crunchy and wet texture by using an oil and fat composition with a defined triglyceride composition has been reported (Patent Document 2). However, the improvement with these oils and fats was not satisfactory because the effect of improving the crunchy feeling was small.

JP 2016-163566 A JP 2008-278833 A

An object of the present invention is to provide an oil-and-fat composition for soft biscuits which has a crunchy texture and melts well in the mouth, and a soft biscuit produced using the oil-and-fat composition. is.

The inventor of the present invention has made intensive studies to solve the above problems. As a result, the present inventors have found that the above problems can be solved by using a fat composition for soft biscuits that uses a combination of two specific emulsifiers in specific amounts, and have completed the present invention.
That is, the present invention is the following [1] to [3].

[1] For 100 parts by mass of fats and oils,
(A) 0.3 to 6 parts by mass of a monoglycerol monofatty acid ester whose constituent fatty acid is a saturated fatty acid and has 14 to 22 carbon atoms;
(B) 0.1 to 4 parts by mass of a diglycerin monofatty acid ester whose constituent fatty acid is a saturated fatty acid and has 14 to 18 carbon atoms;
A fat and oil composition for soft biscuits containing
[2] The fat and oil composition for soft biscuits according to [1] above, wherein the fat and oil composition for soft biscuits is shortening or margarine.
[3] A soft biscuit containing the fat and oil composition for soft biscuits according to [1] or [2] above and wheat flour.

According to the present invention, there is provided an oil-and-fat composition for soft biscuits which has crunchy texture and melts well in the mouth, and soft biscuits produced using the oil-and-fat composition. can be done.

The present invention will now be described in more detail.
[Fat composition for soft biscuits]
The fat composition for soft biscuits of the present invention contains 0.3 to 6 masses of (A) a monoglycerol monofatty acid ester having 14 to 22 carbon atoms and a saturated fatty acid as a constituent fatty acid per 100 mass parts of the fats and oils. and (B) 0.1 to 4 parts by mass of a diglycerin monofatty acid ester whose constituent fatty acid is a saturated fatty acid and has 14 to 18 carbon atoms. Each component will be described in detail below.

<(A) monoglycerol monofatty acid ester>
The monoglycerol monofatty acid ester used as component A in the present invention has a saturated fatty acid as a constituent fatty acid and has 14 to 22 carbon atoms, preferably 16 to 20 carbon atoms. The content of component A is 0.3 to 6 parts by mass, preferably 0.3 to 2.0 parts by mass, per 100 parts by mass of fat. When the content of the monoglycerin mono fatty acid ester is less than 0.3 parts by mass, the effect of improving the crunchy texture becomes small. Moreover, when it exceeds 6 parts by mass, the effect of improving the crunchy texture becomes small.

<(B) Diglycerol monofatty acid ester>
The constituent fatty acid of the diglycerol monofatty acid ester of component B is a saturated fatty acid and has 14 to 18 carbon atoms, preferably 14 to 16 carbon atoms. The content of component B is 0.1 to 4 parts by mass, preferably 0.3 to 2.0 parts by mass, per 100 parts by mass of fat. If the content of the diglycerin monofatty acid ester is less than 0.1 parts by mass, the effect of improving the meltability of the soft biscuit cannot be sufficiently obtained. On the other hand, if the amount exceeds 4 parts by mass, the effect of improving melting in the mouth is reduced.

<Other emulsifiers>
An emulsifier other than (A) the monoglycerin monofatty acid ester and (B) the diglycerin monofatty acid ester may be added to the oil and fat composition for soft biscuits of the present invention. Other emulsifiers include, for example, lecithin, polyglycerol condensed ricinoleate, organic acid monoglyceride, sucrose fatty acid ester and the like, preferably polyglycerin condensed ricinoleate.

The polyglycerin condensed ricinoleic acid ester preferably has a degree of condensation of 4-8. The content of the polyglycerol condensed ricinoleic acid ester is preferably 0.1 to 3 parts by mass, more preferably 0.3 to 1.5 parts by mass with respect to 100 parts by mass of fat.

<Oils and fats>
The fats and oils used in the present invention are not particularly limited as long as they are edible fats and oils. Specific examples include vegetable oils and fats such as palm oil, palm kernel oil, rapeseed oil, and soybean oil, and animal oils and fats such as beef tallow, lard, and fish oil. Replacement oil can also be used. In the present invention, these can be used by appropriately mixing them, but it is preferable to blend extremely hardened oil.

The extremely hardened oil preferably has a melting point of 50° C. to 70° C., and the content in 100% by mass of oil is 0.3 to 4% by mass, more preferably 0.5 to 2.0% by mass. be. By containing a predetermined amount of extremely hydrogenated oil, it is possible to further improve the crunchiness of the soft biscuit without impairing the meltability in the mouth.

The oil-fat composition for soft biscuits of the present invention can also be in the form of shortening or margarine produced using only the oil-fat composition as the oil. In the present invention, shortening and margarine are defined according to JAS standards (Japanese Agricultural Standards), and shortening is an oil and fat composition having a water content of 0.5 parts by mass or less with respect to 100 parts by mass of fats and oils, Margarine is a fat composition containing 20 parts by mass or less of water per 100 parts by mass of fat.

The method for producing the oil and fat composition for soft biscuits in the present invention includes the method shown below, but is not particularly limited to this production method.
First, fats and oils and an emulsifier are heated at a predetermined temperature, uniformly dissolved, mixed and stirred. Thereafter, in the case of shortening, rapid cooling and plasticization are carried out in a prototype machine while nitrogen is mixed, whereby an oil and fat composition for soft biscuits can be obtained. In the case of margarine, it can be obtained by adding water heated to a predetermined temperature to fats and emulsifiers that have been similarly heated to a predetermined temperature and dissolved and mixed, followed by rapid cooling and plasticization in a prototype.

[soft biscuit]
The soft biscuit of the present invention is characterized by containing the above fat and oil composition for soft biscuits and wheat flour. The soft biscuits of the present invention are baked confectioneries made by baking a dough mainly composed of grain flour, sugar, oil, etc. Examples thereof include biscuits, cookies, sables, and scones.

The content of the fat composition for soft biscuits in the soft biscuits is preferably 5 to 70 parts by mass, more preferably 30 to 60 parts by mass, based on 100 parts by mass of wheat flour. part by mass. When the content of the fat and oil composition for soft biscuits is within this range, the effects of the present invention are exhibited more effectively.

Raw materials for soft biscuits in the present invention include, in addition to wheat flour, eggs, sugars, fats and oils (butter, margarine, shortening, liquid oil, etc.), modified starch, dairy products, salt, leavening agents, flavors, cocoa powder, and chocolate. Chips or the like can be used.

EXAMPLES Next, the present invention will be specifically described with reference to Examples.
(Example 1)
A fat composition for soft biscuits (margarine) having the composition shown in Table 1 was produced by the following method. That is, the oil phase part containing palm oil, transesterified palm oil, rapeseed oil, high-ercin rapeseed extremely hardened oil, and rapeseed extremely hardened oil is blended with diglycerin mono fatty acid ester, monoglycerin mono fatty acid ester, and polyglycerin condensed ricinoleic acid ester. and dissolved by heating to 70°C. An aqueous phase separately heated to 70° C. was added to the oil phase and stirred to obtain a pre-emulsified product. After adding the perfume, the pre-emulsified product was quenched using a margarine maker to produce a fat and oil composition for soft biscuits (margarine).

(Examples 2-8 and Comparative Examples 1-7)
A fat and oil composition for soft biscuits (margarine) was produced according to Example 1 with the compositions shown in Tables 1 and 2.

(Example 9)
With the composition shown in Table 1, fats and oils and emulsifiers were heated at 70° C. and uniformly dissolved. Thereafter, the melted oil composition was quenched using a margarine maker while nitrogen was being mixed to produce an oil composition for soft biscuits (shortening).

Using the fat and oil compositions for soft biscuits described in Examples and Comparative Examples, soft biscuits were produced by the following production method and evaluated.
150 g of the fat and oil composition for soft biscuits and 160 g of refined sugar were placed in a mixer bowl and mixed at low speed for 3 minutes. 45 g of whole egg was added in portions and mixed at low speed for an additional 2 minutes. 300 g of cake flour and 3 g of baking powder, which had been sieved together in advance, were added thereto and mixed at a low speed for 1 minute to form a dough. After storing the dough in a refrigerator overnight, the dough was stretched to a thickness of 4 mm, punched out with a round shape having a diameter of 35 mm, and baked in an oven with a top heat of 175° C. and a bottom heat of 150° C. for 12 minutes.

Soft biscuits baked using the fat and oil compositions for soft biscuits of Examples and Comparative Examples were evaluated according to the following evaluation methods. The evaluation was carried out after baking the soft biscuits and storing them at 20° C. for 20 hours. The evaluation results are shown in the lower part of Tables 1 and 2.

<Texture evaluation method for soft biscuits>
Soft biscuits are eaten by five well-trained panelists, and the texture is evaluated by sensory evaluation. Evaluation items are "crunchy feeling" and "melting in the mouth", and the evaluation criteria are shown below. Regarding the evaluation results, the average score of 5 people was calculated, and the average score was 2.5 or more and 3.0 or less "◎", 2.0 or more and less than 2.5 "○", 1.5 or more 2.0 Less than "△", less than 1.5 was made "x".

(Evaluation criteria for crunchy feeling)
3 points: Appropriate hardness when chewed, crispy texture, and rough particles remain in the mouth until chewed completely.
2 points: Appropriate hardness when masticated, crispy texture, and rough particles felt in the mouth.
1 point: Appropriately hard and crisp texture when masticated, but crumbles in the mouth when masticated.
0 points: There is no hardness when masticated, and the crispness is poor.

(Evaluation criteria for melting in the mouth)
3 points: No powdery or sticky feeling when masticated, and no powdery or sticky feeling on the tongue after swallowing.
2 points: Feels powdery and sticky when chewing, but does not leave powdery or sticky feeling on the tongue after swallowing.
1 point: Feels powdery and sticky when chewing, but feels powdery and sticky on the tongue after swallowing.
0 points: powdery and sticky when chewed, and powdery and sticky on the tongue after swallowing, remaining in the entire mouth.

From the results in Table 1, the soft biscuit dough using the oil and fat composition for soft biscuits of the present invention had a crunchy soft biscuit texture, and could be improved to have a good texture that melts in the mouth. When the A component was not included as in Comparative Example 1 in Table 2, a crunchy texture could not be obtained. In addition, when the B component is not included as in Comparative Example 2 in Table 2, or when the content of B component exceeds 4 parts by mass with respect to 100 parts by mass of fat as in Comparative Example 7, the melting in the mouth is evaluated. Decreased.
Also, as in Comparative Example 3, when the content of component A relative to 100 parts by mass of fat is less than 0.3 parts by mass, or as in Comparative Example 6, the content of component A relative to 100 parts by mass of fat is 6 parts by mass. When exceeding , the result was that the crunchy texture was inferior.
As shown in Comparative Example 4, when the constituent fatty acid of component A had 12 carbon atoms, a crunchy texture was not sufficiently obtained.
As shown in Comparative Example 5, when the constituent fatty acid of the B component was an unsaturated fatty acid, the melt-in-the-mouth evaluation was lowered.
As described above, by blending the A component and the B component in specific amounts, it is possible to obtain both the crunchy feeling and the melt-in-the-mouth effect.

Claims (3)

For 100 parts by mass of fats and oils,
(A) 0.3 to 2.5 parts by mass of a monoglycerin monofatty acid ester whose constituent fatty acid is a saturated fatty acid and has 14 to 22 carbon atoms;
(B) Containing 0.3 to 1.5 parts by mass of a diglycerin mono fatty acid ester whose constituent fatty acid is a saturated fatty acid and has 14 to 18 carbon atoms,
The oil and fat composition for soft biscuits contains 0.5 to 2.0% by mass of extremely hardened oil having a melting point of 50 to 70°C . The fat and oil composition for soft biscuits according to claim 1, wherein the fat and oil composition for soft biscuits is shortening or margarine. A soft biscuit comprising the fat and oil composition for soft biscuits according to claim 1 or 2 and wheat flour.