JP2016168003A - Novel confectionery dough and water-in-oil emulsified oil composition for kneading - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide: a confectionery that has a rich milk flavor and a richness; a confectionary dough for making said confectionary; and a water-in-oil type emulsified grease composition for kneading that can be used in said dough.SOLUTION: Provided is a water-in-oil type emulsified grease composition for kneading containing, within the entire water-in-oil type emulsified grease composition, grease from 40 to 97 wt.%, non-fat milk solid content by 0.1 to 3 wt.% (dry weight), a fermentation seasoning obtained from grain and/or seafood as a raw-material and kelp extract in total by 0.1 to 5 wt.% (dry weight) and water content by 2 to 55 wt.%, and in which the fermentation seasoning/kelp extracts (dry weight ratio) is 95/5 to 15/85.SELECTED DRAWING: None

Description

  The present invention relates to a confectionery dough and a water-in-oil emulsified fat composition for kneading that can be used for the dough.

  Margarine and other water-in-oil emulsified fats and oils composition uses mainly vegetable oils and fats, unlike butter, so it is excellent in health and price, but does not have a unique flavor or richness like butter. . For this reason, it is common to add flavor and scent, but there are problems such as unnatural scent, lack of aftertaste, and poor flavor persistence after heating.

  On the other hand, a liquid spread seasoning such as soy sauce and fish soy and juice such as vegetables and fruits are mixed with butter and margarine to produce a new spread (Patent Document 1), and sufficient fermentation is performed. In order to improve the lack of bread fermentation and the flour-like flavor peculiar to wheat flour, a method for producing bread (Patent Document 2) is disclosed, in which a composition in which a flavor component extracted from a kombu and fats and oils are mixed in advance is added. ing. However, only one of fermented seasoning such as soy sauce, fish sauce, miso, or kelp extract is used, and it is not intended to give the confectionery dough a rich milk flavor and richness. There is no suggestion about the effect of imparting rich milk flavor and richness to confectionery dough.

JP 2012-110282 A JP-A-2-249445

  An object of the present invention is to provide a confectionery having a rich milk flavor and richness, a confectionery dough for producing the confectionery, and a water-in-oil emulsified fat composition for kneading that can be used for the dough. .

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that a fermented seasoning made from fats and oils, non-fat milk solids, cereals and / or a fermented seasoning made from seafood, and kombu extract And a confectionery made by baking a confectionery dough prepared by adding a specific amount of a water-in-oil emulsified fat composition containing specific amounts of water and water, respectively, and found that the present invention has a rich milk flavor and richness. It came to be completed.

  That is, the first aspect of the present invention is that the entire water-in-oil emulsified oil / fat composition contains 40 to 97% by weight of fat and oil, 0.1 to 3% by weight (dry weight) of nonfat milk solids, cereals and / or seafood. The total amount of the fermented seasoning and kelp extract is 0.1 to 5% by weight (dry weight), and the moisture content is 2 to 55% by weight. The fermented seasoning / kombu extract (dry weight ratio) is 95 / It is related with the water-in-oil type emulsified oil-fat composition for confectionery kneading which is 5-15 / 85. A preferred embodiment relates to the water-in-oil emulsified fat composition for kneading confectionery as described above, wherein the fermented seasoning is at least one selected from the group consisting of fish sauce, soy sauce, miso, and oyster sauce. More preferably, the water-in-oil emulsified oil / fat composition for kneading confectionery as described above containing 0.1 to 30% by weight of milk fat in the whole oil and fat, more preferably transesterification of palm oil and fat in the whole oil and fat. The water-in-oil emulsified fat composition for kneading confectionery as described above, which is a fractionated liquid part of oil and contains 10 to 70% by weight of fats and oils having an iodine value of 35 to 62, particularly preferably transesterification of palm fats and oils Oils and fats that are oil fractions and have an iodine value of 35 to 62 contain 2 to 13% by weight of SSS, and 34 to 54% by weight of SSU and SUS in total (total content of SSU and SUS) The above-mentioned water-in-oil emulsified fat composition for kneading confectionery [SSS: tri-saturated], wherein the weight ratio of / (SSS content) is 4 to 20 and the weight ratio of (SSU content) / (SUS content) is 1 or more Fatty acid glycerides, S U: 1,2-disaturated fatty acid-3-monounsaturated fatty acid glyceride (including optical isomers), SUS: 1,3-disaturated fatty acid-2-monounsaturated fatty acid glyceride], very preferably cereals and The above-mentioned water-in-oil emulsified oil / fat composition for kneading confectionery as described above, wherein the fermented seasoning and kelp extract using fish and shellfish as raw materials are contained in the aqueous phase. In the second aspect of the present invention, 15 to 200 parts by weight of fat and oil, 0.01 to 15 parts by weight (dry weight) of non-fat milk solids, and cereals and / or fishery products are used as raw materials for 100 parts by weight of flour. The present invention relates to a confectionery dough containing a total of 0.03 to 5 parts by weight (dry weight) of seasonings and kelp extract, wherein the fermented seasoning / the kelp extract (dry weight ratio) is 95/5 to 15/85. A preferred embodiment relates to the confectionery dough described above, wherein the fermented seasoning is at least one selected from the group consisting of fish sauce, soy sauce, miso, and oyster sauce. More preferably, the confectionery dough as described above containing 0.1 to 30% by weight of milk fat in the whole oil and fat, more preferably a fractionated liquid part of the transesterified oil of palm oil and fat in the whole oil and iodine value. Is a confectionery dough as described above containing 10 to 70% by weight of an oil or fat of 35 to 62, particularly preferably a fat fraction of a transesterified oil of palm oil and an oil having an iodine value of 35 to 62. 2 to 13% by weight, SSU and SUS in total 34 to 54% by weight, (SSU and SUS total content) / (SSS content) weight ratio of 4 to 20 and (SSU content) / (SUS The above-mentioned confectionery dough described above having a weight ratio of 1 or more, and very preferably, the above-described water-in-oil emulsified fat composition for kneading confectionery is 15.5 to 500 weights with respect to 100 parts by weight of flour. Including part On the confectionery dough described. 3rd of this invention is related with the confectionery formed by baking the above-mentioned dough.

  According to the present invention, a confectionery having a rich milk flavor and richness, a confectionery dough for producing the confectionery, and a water-in-oil emulsified oil composition for kneading that can be used for the dough can be provided. .

  Hereinafter, the present invention will be described in more detail. The confectionery dough of the present invention is characterized by containing a specific amount of a fermented seasoning and kelp extract made from cereal flour, fats and oils, non-fat milk solids, cereals and / or seafood, respectively.

  The flour is not particularly limited as long as it is edible, for example, flour made by grinding or pulverizing grains such as wheat, rice, corn, potato, tapioca, sweet potato, etc., and at least selected from the group One can be used. And it is preferable to contain 80 weight% or more of wheat flour in this flour. Examples of the wheat flour include strong flour, medium flour, and weak flour, and at least one selected from these groups can be used. For cakes, a weak flour having a low protein content is desirable. Further, the cereal flour may contain starch derived from the cereal and processed starch thereof as long as it is 80% by weight or less.

  The fats and oils in the confectionery dough may use any fats and oils conventionally used for margarine, shortening, etc., for example, palm oil, palm kernel oil, coconut oil, linseed oil, paulownia oil, safflower oil, pod oil , Walnut oil, coconut oil, sunflower oil, cottonseed oil, rapeseed oil, corn oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, peanut oil, olive oil, coconut oil, tea oil, castor oil, coconut oil, cocoa butter, shea Examples include vegetable oils such as fat, monkey fat, coconut fat, borneo fat, and animal oils such as fish oil, whale oil, beef fat, milk fat, pork fat, chicken oil, egg yolk oil, sheep oil, and the like. At least one selected from the group consisting of all fats and oils that are normally used for food, such as those obtained by transesterification, and those that have been cured and fractionated, can be used. The content of the fat is preferably 15 to 200 parts by weight, more preferably 25 to 150 parts by weight, and still more preferably 35 to 100 parts by weight with respect to 100 parts by weight of the flour. If the content of the oil or fat is less than 15 parts by weight, the extensibility of the dough may decrease or the resulting confectionery may become hard. If it exceeds 200 parts by weight, sagging may occur during fabric preparation, or after baking. Oil may ooze out from the confectionery or the texture may be poor.

  The fats and oils in the confectionery dough preferably contain milk fat from the viewpoint of imparting a rich milk flavor and richness, and the content of milk fat is 0.1 to 30% by weight in the whole fats and oils Is preferable, 0.5 to 20% by weight is more preferable, 0.7 to 10% by weight is further preferable, and 1 to 7% by weight is particularly preferable. If the content of the milk fat is less than 0.1% by weight, the effect of imparting rich milk flavor and richness may be difficult to obtain, and if it exceeds 30% by weight, the effect reaches a peak or the price is low. May be higher. Milk fat means fat derived from milk, butter, fermented butter, raw milk, milk, special milk, concentrated milk, cream, fermented cream, sweetened condensed milk, cheese, whole milk powder, buttermilk, buttermilk Examples thereof include powders and acids, enzymes, heat-treated and fractionated powders, and at least one selected from these groups is used.

  The fats and oils in the confectionery dough preferably contain fats and oils that are fractionated liquid parts of transesterified oils of palm-based fats and oils with an iodine value of 35 to 62 from the viewpoint of enhancing rich milk flavor and richness. The iodine value is more preferably 37 to 58, still more preferably 40 to 55. When the iodine value of the fractionated liquid part is lower than 35, it may be too hard and the extensibility during folding may be poor, and when it is higher than 62, it may be too soft and kneaded into the dough during folding.

  The content of the fractionated liquid part of the transesterified oil of palm-based fats and oils in the confectionery dough is preferably 10 to 70% by weight, more preferably 20 to 70% by weight, and still more preferably 30 to 60% by weight in the whole fats and oils. . If the content of the fractionated liquid part of the transesterified oil of palm oil is less than 10% by weight, it may be difficult to obtain a rich milk flavor and rich enhancement effect, and if it exceeds 70% by weight, the effect will be obtained. There are cases where it becomes difficult to knead into the dough.

  Random transesterification methods for palm fats and oils include methods that can be generally applied to edible fats and oils, such as “chemical methods using alkali catalysts such as sodium methylate” and “enzymatic methods using lipase”. Can be mentioned. As the random transesterification method in the present invention, it is possible to use “chemical method” or “enzymatic method using a lipase having a certain degree of reactivity at the 2-position of triglyceride, for example, a lipase derived from the genus Thermomyces”. preferable.

  The iodine value of palm-based fats and oils subjected to transesterification is preferably 30 to 58, and if within this range, the iodine value of the finally obtained fats and oils can be easily adjusted to 35 to 62. Examples of the palm-based fats and oils to be used for the transesterification include palm oil, palm stearin, palm middle melting point, and palm olein when used as they are, and even when not used as they are, the iodine value is outside the range of 30 to 58. Palm oils such as palm double olein, palm super olein, palm top olein, and palm hard stearin may be mixed to adjust the iodine value to 30 to 58.

  Examples of the separation method after the transesterification include a method generally applied to edible fats and oils. For example, after the transesterified oil of palm-based fats and oils is stirred to precipitate crystals, the fats and oils are mixed. Is introduced into a pressure squeezing device and squeezed to obtain a liquid part. Specifically, a random transesterified oil of palm oil / fat is stirred for 5 to 48 hours while stirring at a temperature 2-14 ° C. lower than the melting point of the transesterified oil / fat to precipitate crystals, and the oil / fat Is preferably squeezed at 0.5 to 5 MPa while maintaining the temperature, and a liquid part having an iodine value of 35 to 62 is easily obtained.

  Furthermore, the oil and fat which is a liquid separation part of the transesterified oil of the palm oil and has an iodine value of 35 to 62 contains 2 to 13% by weight of SSS, and 34 to 54% by weight of SSU and SUS in total. It is preferable that the weight ratio of (total content of SSU and SUS) / (SSS content) is 4 to 20 and the weight ratio of (SSU content) / (SUS content) is 1 or more.

  If the SSS content is less than 2% by weight, it may be difficult to be kneaded into the dough, and if it exceeds 13% by weight, mouth melting may be worsened. If the total content of SSU and SUS is less than 34% by weight, the confectionery volume may not be obtained in some cases, and if it exceeds 54% by weight, it may become hard and difficult to be kneaded into the dough.

  The weight ratio of the above (total content of SSU and SUS) / (SSS content) is less than 4, and SSS is too much to dissolve in the mouth, or the total amount of SSS, SSU and SUS is small, so the crystallization speed is slow. It may be difficult to be kneaded into the dough because it becomes a soft fat and oil. When it exceeds 20, the SSS that becomes the crystal nucleus is relatively small, so it becomes coarse crystals and the mixed state with the dough deteriorates, and the texture of the confectionery May get worse.

  If the weight ratio of (SSU content) / (SUS content) is less than 1, SUS increases with respect to SSU, the crystallization speed is slow, and physical properties change over time, and it may be difficult to knead into the dough. is there.

  By using the palm oil and fat described above as a raw material and following the transesterification method and the fractionation method after the transesterification described above, the triglyceride composition of the fractionated liquid part can be obtained without much trial and error.

  The SSS content, SSU content, and SUS content in the present invention can be analyzed by HPLC in accordance with “AOCS Official Method Ce 5c-93”. The SSU / SUS ratio can be analyzed by a silver nitrate column using HPLC. The analysis conditions can be analyzed according to the method described in “Journal of the American Oil Chemistry Society, 68, 289-293, 1991”. Further, the iodine value can be measured according to the establishment of Japan Oil Chemists' Society, Standard Oil Analysis Test Method 2.3.4.1-1996 ”.

  Examples of the raw material of non-fat milk solids in the confectionery dough include, for example, milk, cream, skim milk, butter milk, skim milk powder, whole milk powder, butter milk powder, whey protein, casein protein, whey mineral, and sweetened condensed milk. Non-frozen condensed milk, cheese, etc. Among them, nonfat milk, nonfat dry milk, buttermilk and buttermilk powder are preferable, and buttermilk powder is more preferable. The content of the non-fat milk solid content is preferably 0.01 to 15 parts by weight, more preferably 0.1 to 10 parts by weight, and more preferably 0.3 to 7.5 parts by weight with respect to 100 parts by weight of flour. Part by weight is more preferable, and 0.5 to 6.5 parts by weight is particularly preferable. If the content of the non-fat milk solid content is less than 0.01 parts by weight, the rich milk flavor and richness may not be felt. If the content is more than 15 parts by weight, the effect reaches a peak or the volume of the dough is inferior. There is a case.

  The fermented seasoning made from cereals and / or fishery products in the confectionery dough is a seasoning produced by self-digesting the cereals or fishery materials and / or adding enzymes to decompose proteins and the like. Meaning, for example, miso, soy sauce, mirin, bean plate soy, sardine noodle soy, fish soy, oyster sauce, etc. Among these, use at least one selected from the group consisting of fish soy, soy sauce, miso, oyster sauce It is preferable.

  The kombu extract in the confectionery dough is an extract obtained by water extraction, alcohol extraction or alkali extraction of kombu algae or a dried product thereof, a concentrated solution of the extract, or a powdered extract. Further, it may be seasoned with a salt, sugar, amino acid, organic acid, nucleic acid or the like, and a commercially available kelp extract or the like can be used. In the above, it is preferable to cut off the kombu algae or a dried product thereof to remove foreign substances such as sand before extraction.

  The total content (dry weight) of the fermented seasoning made from cereals and / or seafood in the confectionery dough and the kelp extract is preferably 0.03 to 5 parts by weight with respect to 100 parts by weight of the flour. 0.1 to 3 parts by weight is more preferable, 0.3 to 2 parts by weight is still more preferable, and 0.5 to 1.5 parts by weight is particularly preferable. If the total content of the fermented seasoning and kelp extract is less than 0.03 parts by weight, the effect of imparting a rich milk flavor and richness may not be obtained. If the total content is more than 5 parts by weight, the fermented seasoning or kelp The flavor of the extract may be felt.

  In addition, the fermented seasoning / konbu extract (dry weight ratio) in the confectionery dough is preferably 95/5 to 15/85, more preferably 90/10 to 20/80, and still more preferably 85/15 to 40/60. 80/20 to 55/45 are particularly preferred. If the weight ratio is greater than 95/5, the aftertaste of milk may be felt weak, and if it is less than 15/85, the taste of the taste may be felt weak.

  The ratio of (fermented seasoning) / (kombu extract) / (non-fat milk solids) in the confectionery dough is (8-70) / (2-46) / (12-90) in terms of dry weight. Is preferred.

  In order to produce the confectionery dough, a fermented seasoning and kelp extract made from the cereals and / or seafood as raw materials, a method of directly adding the fat and oil, the non-fat milk solids, etc. to the dough, and the fermented seasoning , The kelp extract, the oil / fat, and the non-fat milk solids are added to the dough as a water-in-oil emulsified oil / fat composition for kneading, and the reason is not clear. The effect of the present invention is easily exhibited when added as a composition. However, in addition to the water-in-oil emulsified oil / fat composition for kneading, fermented seasoning and kelp extract, oil / fat, non-fat milk solid content etc. directly made from cereals and / or seafood are added to the dough. Also good.

  The water-in-oil emulsified fat and oil composition for kneading comprises an oil phase part containing the fat and oil, a fermented seasoning and kelp extract made from the cereal and / or fishery products, the non-fat milk solids and moisture It is characterized by comprising an aqueous phase portion containing.

  The types of fats and oils in the water-in-oil emulsified fat composition are the same as those in the confectionery dough, and the content thereof is preferably 40 to 97% by weight in the entire water-in-oil emulsified fat composition. 50 to 95% by weight is more preferable, and 60 to 85% by weight is still more preferable. When the content of the fat is less than 40% by weight, preferable physical properties as a water-in-oil emulsified oil / fat composition for kneading may not be obtained, and when it exceeds 97% by weight, a preferable flavor is imparted. In some cases, it is not possible to add sufficient water-soluble flavor material.

  The water-in-oil emulsified oil / fat composition preferably contains milk fat from the viewpoint of imparting a rich milk flavor and richness. The milk fat is the same as the milk fat in the confectionery dough, and the content thereof is preferably 0.1 to 30% by weight in the whole oil and fat contained in the water-in-oil emulsified oil and fat composition, 0.5 to 20 weight% is more preferable, 0.7-10 weight% is still more preferable, and 1-7 weight% is especially preferable. When the content of the milk fat is less than 0.1% by weight, it may be difficult to obtain a rich milk flavor and richness. When it exceeds 30% by weight, the effect reaches a peak or the price is high. There is a case.

  Further, the water-in-oil type emulsified oil / fat composition contains a fat / oil that is a fractionated liquid part of a transesterified oil of palm-based fat and oil and has an iodine value of 35 to 62 from the viewpoint of enhancing rich milk flavor and richness. It is preferable. The content of the oil and fat that is a fractional liquid part of the transesterified oil of the palm oil and has an iodine value of 35 to 62 is preferably 10 to 70% by weight in the whole oil and fat contained in the water-in-oil emulsified oil and fat composition, 20-70 weight% is more preferable, and 30-60 weight% is still more preferable. When the content of the fractionated liquid part is less than 10% by weight, it may be difficult to obtain a rich milk flavor and richness enhancing effect, and when it exceeds 70% by weight, the effect reaches a peak or is for kneading. The preferable physical property as a water-in-oil type emulsified fat composition may be impaired.

  As described above, the liquid separation part of the transesterified oil of palm-based fats and oils in the water-in-oil emulsified fat composition can be obtained by random transesterification and fractionation of palm-based fats and oils.

  The fractionated liquid part of the transesterified oil of palm-based fats and oils in the water-in-oil emulsified fat composition contains 2 to 13% by weight of SSS, and contains 34 to 54% by weight of SSU and SUS in total (SSU The weight ratio of (SUS content) / (SSS content) is preferably 4 to 20, and the weight ratio of (SSU content) / (SUS content) is preferably 1 or more.

  When the SSS content is less than 2% by weight, the shape retention may be deteriorated, and when it exceeds 13% by weight, the meltability in the mouth may be deteriorated. If the total content of SSU and SUS is less than 34% by weight, the crystallization speed may be slow and the change with time may be large. If it exceeds 54% by weight, it may become hard and plasticity may be deteriorated.

  Also, the weight ratio of (total content of SSU and SUS) / (SSS content) is less than 4, so SSS is too much to melt into the mouth, or the total amount of SSS, SSU, and SUS is small, so the softness of the crystal speed is slow. If it is larger than 20, the SSS that is a crystal nucleus is relatively small, so that it becomes coarse crystals and physical properties may deteriorate.

  When the weight ratio of (SSU content) / (SUS content) is less than 1, SUS increases with respect to SSU, the crystal speed is slow, and physical properties change with time.

  By using the palm oil and fat described above as a raw material and following the transesterification method and the fractionation method after the transesterification described above, the triglyceride composition of the fractionated liquid part can be obtained without much trial and error.

  The non-fat milk solid content in the water-in-oil emulsified oil / fat composition is the same as the non-fat milk solid content in the confectionery dough, and the content thereof is the whole of the water-in-oil emulsified oil / fat composition. The dry weight is preferably 0.1 to 3% by weight, more preferably 0.2 to 2.5% by weight, still more preferably 0.3 to 2% by weight, and particularly preferably 0.4 to 1.5% by weight. When the content of the non-fat milk solid content is less than 0.1% by weight, rich milk flavor and richness may not be felt. When the content is more than 3% by weight, it is difficult to produce water stably during production. It may become.

  The fermented seasoning and kelp extract made from cereals and / or seafood in the water-in-oil emulsified fat composition are the same as the fermented seasoning and kelp extract in the confectionery dough, and the content (dry) Weight) in total, 0.1 to 5% by weight is preferable, 0.2 to 3.5% by weight is more preferable, and 0.3 to 2.5% by weight in the entire water-in-oil emulsified oil / fat composition. Is more preferable, and 0.5 to 1.5% by weight is particularly preferable. If the total content of the fermented seasoning and kelp extract is less than 0.1% by weight, the effect of imparting rich milk flavor and richness may not be obtained. If the total content is more than 5% by weight, the fermented seasoning or kelp The flavor of the extract may be felt.

  Moreover, 95 / 5-15 / 85 is preferable, as for fermented seasoning / kombu extract (dry weight ratio), 90 / 10-20 / 80 is more preferable, 85 / 15-40 / 60 is still more preferable, 80 / 20- 55/45 is particularly preferred. When the weight ratio is greater than 95/5, the aftertaste of milk may be felt weak, and when the weight ratio is less than 15/85, the taste of the previous milk may be felt weak.

  The water content is preferably from 2 to 55% by weight, more preferably from 3 to 40% by weight, still more preferably from 4 to 30% by weight, particularly preferably from 5 to 20% by weight, based on the entire water-in-oil emulsified oil / fat composition. . If the water content is less than 2% by weight, the rich milk flavor and richness may be felt weak. If it is more than 55% by weight, the emulsification becomes unstable and water is produced stably during production. It can be difficult.

  In the water-in-oil emulsified oil / fat composition of the present invention, in addition to the raw materials described above, saccharides, salt, emulsifiers, thickeners, fragrances, oxidizing agents, various enzymes, and the like may be added as necessary. it can.

  The content of the water-in-oil emulsified oil / fat composition in the confectionery dough varies depending on the type of confectionery, but generally 15.5 to 500 parts by weight is preferable with respect to 100 parts by weight of the confectionery dough and flour, 25-350 weight part is more preferable, 30-250 weight part is still more preferable, 35-150 weight part is especially preferable. If the content of the water-in-oil type emulsified oil / fat composition is less than 15.5 parts by weight, the extensibility of the dough may be reduced, or a rich milk flavor and richness may be difficult to feel, and more than 500 parts by weight. If it is too large, sagging may occur during dough preparation, oil may ooze out from the baked confectionery, the texture may be poor, and the flavor of the fermented seasoning or kelp extract may be felt.

  The manufacture of the water-in-oil emulsified oil / fat composition for kneading confectionery of the present invention can be carried out in the same manner as a normal water-in-oil type oil / fat composition, and is exemplified below. First, an oil-soluble raw material is mixed with fats and oils heated and dissolved at 50 to 80 ° C. to obtain an oil phase part. On the other hand, aqueous ingredients such as fermented seasoning, kelp extract, and non-fat milk solids made from the cereals and / or fishery products are stirred and dissolved in hot water at 50 to 70 ° C. to obtain an aqueous phase. The water phase part is added to the oil phase part, and the pre-emulsified emulsion is kneaded with a quenching kneader to obtain the water-in-oil emulsified fat composition of the present invention. The fermented seasoning and kombu extract made from cereals and / or seafood as raw materials may be added to the oil phase part and dispersed uniformly and then emulsified with the water phase part. The effect of this invention can be enjoyed more by emulsifying with an oil phase part, after adding to.

  The manufacturing method of the confectionery dough of this invention is illustrated below. The confectionery dough is the above-mentioned flour and fermented seasoning, kelp extract, non-fat milk solids, or the above-mentioned water-in-oil emulsified oil / fat composition, water, and as required. What is necessary is just to manufacture according to well-known methods, such as an all-in-mix method, a back flour method, a sugar batter method, a flower batter method, using other eggs, saccharides, etc. as a raw material.

  In the present invention, a confectionery having a rich milk flavor and richness can be easily obtained by baking the confectionery dough by an ordinary method. Examples of the confectionery obtained by baking the dough of the present invention include cookies, biscuits, crackers, pretzels, butter cakes, sponge cakes and the like.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Measurement of SSS content and total content of SSU and SUS>
Each triglyceride content in Examples and Comparative Examples was analyzed with an ODS column using high performance liquid chromatography (HPLC) according to “AOCS Official Method Ce 5c-93”.

<Analysis of weight ratio of SSU content / SUS content>
The weight ratio of SSU content / SUS content was analyzed with a silver nitrate column using HPLC. The analysis conditions were based on the method described in “Journal of the American Oil Chemistry Society, 68, 289-293, 1991”.

<Measurement of iodine value>
The iodine value was measured according to “Establishment of Japan Oil Chemistry Society, Standard Oil Analysis Test Method 2.3.4.1-1996”.

<Sensory evaluation method>
The sensory evaluation of the confectionery (pound cake) obtained in the examples and comparative examples was carried out by 10 trained panelists (5 men, 5 women) according to the following criteria, and the average score was evaluated. Value.
(Milk flavor)
5 points: The flavor of milk is very strong and very preferable.
4 points: The flavor of milk is strong and preferable.
3 points: Slightly strong and slightly preferred flavor of milk.
2 points: The flavor of milk is weak and unsatisfactory.
1 point: The flavor of milk is not felt.
(Body of milk)
5 points: The body of milk is very strong and very preferable.
4 points: The body of milk is strong and preferable.
3 points: The body of milk is slightly strong and slightly preferable.
2 points: The body of milk is weak and unsatisfactory.
1 point: The body of milk is not felt.

(Production Example 1) Production of transesterified oil and fat A 50 parts by weight of coconut oil (manufactured by Kaneka Co., Ltd.) and 50 parts by weight of extremely hardened Hyelsin rapeseed oil (manufactured by Kaneka Co., Ltd.) were mixed and dehydrated at 90 ° C. under vacuum. . Thereto was added 0.30 part by weight of sodium methylate, and a random transesterification reaction was carried out at 90 ° C. under a nitrogen stream for 30 minutes. Water was added to stop the reaction, and the mixture was washed with water. Next, 3.0 parts by weight of activated clay was added, stirred under reduced pressure, and after 20 minutes, the whole amount was filtered to obtain a transesterified fat A.

(Production Example 2) Production of transesterified oil and fat B Palm kernel olein (iodine value 25, manufactured by Kaneka Corporation) 26 parts by weight, palm oil (iodine value 52, manufactured by Kaneka Corporation) 69 parts by weight, palm stearin (iodine value 32) 0.5, manufactured by Kaneka Corporation) was mixed and dehydrated at 90 ° C. under vacuum. Thereto was added 0.30 part by weight of sodium methylate, and a random transesterification reaction was carried out at 90 ° C. under a nitrogen stream for 30 minutes. Water was added to stop the reaction, and the mixture was washed with water. Next, 3.0 parts by weight of activated clay was added, stirred under reduced pressure, and after 20 minutes, the whole amount was filtered to obtain a transesterified oil and fat B.

(Production Example 3) Production of fractionated liquid part of transesterified oil of palm oil and fat 100 parts by weight of deoxidized palm stearin (iodine value 35, manufactured by Kaneka Corporation) was heated to 90 ° C under reduced pressure of 500 Pa, 0 Then, 2 parts by weight of sodium methylate was added and stirred for 30 minutes for random transesterification, washed with water, and decolorized by adding 2 parts by weight of white clay at 90 ° C. under reduced pressure of 500 Pa. The oil and fat after decolorization was heated to 70 ° C. and completely dissolved, and crystallized for 24 hours while stirring at 46 ° C. After crystallization, filter pressing was performed at 3.0 MPa to obtain a liquid part. The obtained liquid part was deodorized for 1 hour under the conditions of 240 ° C. and 200 Pa to obtain a transesterified fractionated oil having an iodine value of 43.

(Production Example 4) Production of shortening A mixture of 10.0 parts by weight of transesterified oil A, 70.0 parts by weight of transesterified oil B, 5 parts by weight of rapeseed oil, and 15.0 parts by weight of palm superolein (iodine value 64) was mixed at 70 ° C. The oil phase part was prepared by melting at 0 ° C., rapidly cooled and kneaded, filled into a corrugated cardboard at an outlet temperature of 15 ° C., and then stored at 25 ° C. for 36 hours to crystallize unstable oil and fat crystals to obtain a shortening.

(Example 1) Preparation of water-in-oil emulsified oil / fat composition (margarine) According to the formulation shown in Table 1, a water-in-oil emulsified oil / fat composition was prepared. That is, the oil phase part was prepared by heating and melting the transesterified oil A, transesterified oil B, rapeseed oil and palm superolein (iodine value 64) at 70 ° C. Next, fish soy powder, kelp extract and buttermilk powder were stirred and mixed in warm water at 60 ° C. to prepare an aqueous phase part. The aqueous phase portion was gradually added to the oil phase portion, then the temperature was adjusted to about 60 ° C., and the mixture was stirred and mixed with a propeller mixer to obtain an emulsion. Thereafter, the mixture was kneaded with a quenching kneader, filled in cardboard at an outlet temperature of 15 ° C., and then stored at 25 ° C. for 36 hours to crystallize unstable oil and fat crystals to obtain margarine.

(Examples 2 to 4) Preparation of water-in-oil emulsified oil / fat composition (margarine) According to the formulation shown in Table 1, soy sauce, miso or oyster sauce was used instead of fish soy powder, and the total amount was adjusted with water. Obtained margarine in the same manner as in Example 1.

(Comparative Examples 1 and 2) Preparation of water-in-oil emulsified oil / fat composition (margarine) According to the formulation shown in Table 1, the mixing ratio of fish soy powder and kelp extract was changed and the total amount was adjusted with water. Margarine was obtained in the same manner as in Example 1.

(Examples 5 and 6) Preparation of water-in-oil emulsified oil / fat composition (margarine) According to the formulation shown in Table 2, the amount of buttermilk powder was changed and the total amount was adjusted with water, as in Example 1. Similarly, margarine was obtained.

(Comparative example 3) Preparation of water-in-oil type emulsified oil / fat composition (margarine) According to the formulation shown in Table 2, margarine was prepared in the same manner as in Example 1 except that the buttermilk powder was not blended and the total amount was adjusted with water. Got.

(Examples 7-9, Comparative Example 4) Preparation of water-in-oil emulsified oil / fat composition (margarine) According to the formulation shown in Table 2, the amount of fish soy powder and kelp extract was changed and the total amount was adjusted with water. A margarine was obtained in the same manner as in Example 1 except that.

(Comparative Example 5) Preparation of water-in-oil emulsified oil / fat composition (margarine) According to the formulation shown in Table 2, the composition of the oil phase and the amount of fish soy powder and kelp extract were changed, and the total amount was adjusted with water. Except for the above, margarine was obtained in the same manner as in Example 1.

(Example 10) Production of water-in-oil emulsified oil / fat composition (margarine) According to the formulation shown in Table 3, milk fat was added as an oil and fat, and the amount of other oils and fats was adjusted. I got margarine.

(Example 11) Preparation of water-in-oil type emulsified oil / fat composition (margarine) According to the formulation shown in Table 3, instead of transesterified oil / fat B, the fractionated liquid part of transesterified oil of palm oil / fat (Production Example 3) was used. A margarine was obtained in the same manner as in Example 1 except that the amount of other oils and fats was adjusted.

(Example 12) Preparation of water-in-oil type emulsified oil / fat composition (margarine) According to the formulation shown in Table 3, the transesterified oil fraction of palm oil / fat oil in place of transesterified oil / fat B (Production Example 3) and milk Margarine was obtained in the same manner as in Example 1 except that fat was used and the amount of other fats and oils was adjusted.

(Example 13) Preparation of pound cake dough A pound cake dough was obtained according to the formulation shown in Table 4. That is, 82 parts by weight of shortening (Production Example 4) and 100 parts by weight of sucrose were put into a mixer bowl and mixed for 2 minutes at low speed and for 2 minutes at medium speed. Next, 100 parts by weight of liquid egg (“Liquid Whole Egg (sterilized)” manufactured by QP Corporation) was poured while mixing at low speed, and mixed for 1 minute 30 seconds at low speed and for 1 minute 30 seconds at medium speed. Finally, 100 parts by weight of soft flour (Nisshin Flour Milling Co., Ltd. “Violet”, protein content: 7.1% by weight), 0.1 part by weight of baking powder, 0.5 part by weight of buttermilk powder, 0. 1 part by weight and 0.1 part by weight of kelp extract were added and mixed for 30 seconds at low speed and for 10 seconds at medium speed to obtain a pound cake dough.

(Examples 14 to 17, Comparative Examples 6 to 9) Preparation of pound cake dough According to the formulation shown in Table 4, the amount of fish soy powder and kelp extract was changed, and Example 13 was used except that the whole was adjusted with water. A pound cake dough was obtained in the same manner.

  Pound cake dough obtained in Examples 13 to 17 and Comparative Examples 6 to 9 was poured into a mold, and 370 g was poured into a mold and baked in a fixed kiln at 180 ° C. for 45 minutes to obtain a pound cake. Sensory evaluation was performed on the obtained pound cake, and the results are shown in Table 4.

  As is apparent from Table 4, a rich milk flavor and richness are imparted to the baked confectionery (pound cake) by using the fermented seasoning and the kelp extract in combination with the confectionery dough (pound cake dough). However, when the blending amount is out of the range of the present invention or only one of them is used, the milk flavor and richness of the confectionery (pound cake) are insufficient.

(Examples 18 to 21, Comparative Examples 10 and 11) Preparation of Pound Cake Dough According to the formulation shown in Table 5, instead of shortening (Production Example 4), butter micle powder, fish sauce powder and kelp extract, Examples 1 to 1 A pound cake dough was obtained in the same manner as in Example 14 except that the water-in-oil type oil-in-water emulsified oil / fat composition (margarine) of 4 or Comparative Examples 1 and 2 was used. The obtained pound cake dough was fired in the same manner as in Example 1, sensory evaluation was performed, and the results are shown in Table 5.

  As is clear from Table 5, by adding fermented seasoning and kelp extract as a fat composition (margarine) to confectionery dough (pound cake dough), it is possible to make baked confectionery (pound cake) as compared with the case where it is added directly. Rich milk flavor and richness are enhanced. However, even in that case, if the blending ratio of both is out of the range of the present invention, the milk flavor and richness of the confectionery (pound cake) are insufficient. Of the fermented seasonings, fish sauce (Example 1) is preferred in terms of rich milk flavor and richness.

(Examples 22 and 23, Comparative Example 12) Preparation of pound cake dough In accordance with the formulation shown in Table 6, instead of the water-in-oil type oil-in-water emulsified oil and fat composition (margarine) of Example 1, Examples 5 and 6 Or the pound cake dough was obtained like Example 18 except having used the water-in-oil type oil-in-water type emulsified oil-fat composition (margarine) of the comparative example 3. The obtained pound cake was fired in the same manner, sensory evaluation was performed, and the results are shown in Table 6.

  As is apparent from Table 6, margarine (Example 6) with more non-fat milk solids in margarine has enhanced milk flavor and richness of confectionery (pound cake) and does not contain non-fat milk solids (comparison) When Example 3) is used, the milk flavor and richness of confectionery (pound cake) are insufficient.

(Examples 24-26, Comparative Examples 13 and 14) Preparation of Pound Cake Dough According to the formulation shown in Table 7, instead of the water-in-oil type oil-in-water emulsified oil and fat composition (margarine) of Example 1, Example 7 A pound cake dough was obtained in the same manner as in Example 18 except that the water-in-oil type oil-in-water emulsified oil / fat composition (margarine) of ˜9 or Comparative Examples 4 and 5 was used. The obtained pound cake was fired in the same manner, sensory evaluation was performed, and the results are shown in Table 7.

  As is clear from Table 7, the rich milk flavor and richness of confectionery (pound cake) are enhanced by adding fermented seasoning and kelp extract to confectionery dough (pound cake dough) as an oil and fat composition (margarine). The However, even in that case, if the blending amount of both is out of the range of the present invention, the milk flavor and richness of the confectionery (pound cake) are insufficient.

(Examples 27 to 29) Preparation of pound cake dough According to the formulation shown in Table 8, in place of the water-in-oil type oil-in-water emulsified oil / fat composition (margarine) of Example 1, water-in-oil of Examples 10-12 A pound cake dough was obtained in the same manner as in Example 18 except that the type oil-in-water emulsified oil / fat composition (margarine) was used. The obtained pound cake was fired in the same manner, sensory evaluation was performed, and the results are shown in Table 8.

  As is clear from Table 8, the rich milk flavor and richness of confectionery (pound cake) are enhanced by adding the liquid separation part of milk fat and palm-based oil transesterified oil to confectionery dough (pound cake dough). Is done.

Claims (13)

Fermented seasoning and kelp made from cereals and / or seafood as raw materials in oil-in-water emulsified oil / fat composition, oil / fat 40-97% by weight, non-fat milk solid content 0.1-3% by weight (dry weight) Confectionery kneading containing 0.1 to 5% by weight (dry weight) of the extract in total and 2 to 55% by weight of water and having a fermented seasoning / kombu extract (dry weight ratio) of 95/5 to 15/85 A water-in-oil emulsified fat composition for embedding. The water-in-oil emulsified fat / oil composition for kneading confectionery according to claim 1, wherein the fermented seasoning is at least one selected from the group consisting of fish sauce, soy sauce, miso, and oyster sauce. The water-in-oil emulsified oil / fat composition for kneading confectionery according to claim 1 or 2, wherein the fat / oil contains 0.1 to 30% by weight of milk fat. The confectionery kneading oil according to any one of claims 1 to 3, which contains 10 to 70% by weight of fats and oils having an iodine value of 35 to 62, which is a fractional liquid part of a transesterified oil of palm-based fats and oils. A water-in-water emulsified oil / fat composition. The oil-and-fat with a transesterified oil of palm-based oil and fat and having an iodine value of 35 to 62 contains 2 to 13% by weight of SSS, and contains 34 to 54% by weight of SSU and SUS in total (SSU The weight ratio of (SUS content) / (SSS content) is 4 to 20 and (SSU content) / (SUS content) is 1 or more in water-in-oil type for kneading confectionery. An emulsified oil composition.
SSS: Trisaturated fatty acid glyceride SSU: 1,2-disaturated fatty acid-3-monounsaturated fatty acid glyceride (including optical isomers)
SUS: 1,3-disaturated fatty acid-2-monounsaturated fatty acid glyceride The water-in-oil emulsified fat and oil composition for kneading confectionery according to any one of claims 1 to 5, wherein a fermented seasoning and kelp extract made from cereals and / or seafood are contained in the aqueous phase. Total of 15 to 200 parts by weight of fat and oil, 0.01 to 15 parts by weight (dry weight) of non-fat milk solids, fermented seasoning and kelp extract using cereals and / or seafood as raw materials per 100 parts by weight of flour A confectionery dough containing 0.03 to 5 parts by weight (dry weight) and having the fermented seasoning / the kelp extract (dry weight ratio) of 95/5 to 15/85. The confectionery dough according to claim 7, wherein the fermented seasoning is at least one selected from the group consisting of fish sauce, soy sauce, miso, and oyster sauce. The confectionery dough according to claim 7 or 8, comprising 0.1 to 30% by weight of milk fat in the entire fat. The confectionery dough according to any one of claims 7 to 9, comprising 10 to 70% by weight of fats and oils that are fractionated liquid parts of transesterified oils of palm-based fats and oils with an iodine value of 35 to 62 in the whole fats and oils. The oil-and-fat with a transesterified oil of palm-based oil and fat and having an iodine value of 35 to 62 contains 2 to 13% by weight of SSS, and contains 34 to 54% by weight of SSU and SUS in total (SSU The confectionery dough according to claim 10, wherein a weight ratio of 4 to 20 and a weight ratio of (SSU content) / (SUS content) is 1 or more. The water-in-oil emulsified fat / oil composition for kneading confectionery according to any one of claims 1 to 6, comprising 15.5 to 500 parts by weight per 100 parts by weight of flour. Pastry dough. A confectionery obtained by baking the dough according to any one of claims 7 to 12.