JP6713191B2 - Dough for oil confectionery - Google Patents

Description

TECHNICAL FIELD The present invention relates to a dough for an oil confectionery, which has an excellent texture such as a soft feeling, a crisp feeling, and a melting feeling in the mouth, and further can obtain an oil confectionery which is less likely to have wrinkles on the surface.

The oil confectionery is a dough containing flour such as wheat flour, sugars, and fats and oils as main raw materials, and is typically a donut or fried bread. In particular, donuts have been devised as popular sweets, and various types of donuts have been devised, such as pouring cream into the dough and coating it with chocolate.
Recently, donuts (soft donuts) that have a fluffy appearance and a soft texture have become popular, and it is desired that the donuts sold in stores have a long-lasting soft texture that melts in the mouth. However, if the texture of the donut is softened, the crispness will become worse and the texture will become crumpled, and the surface of the donut will be easily wrinkled, giving a deflated impression or coating with chocolate etc. At times, there were problems such as unevenness and cracking.

So far, soft donuts (patent document 1) with a soft texture that uses two types of dough and paste-like dough in combination, and a soft and elastic state that uses alginate as a dough improver A donut (Patent Document 2) and the like that can be maintained and have excellent shape retention have been proposed. However, these techniques cannot simultaneously solve the technical problems that the texture is excellent in softness, crispness, and melting in the mouth, and that wrinkles are not easily formed on the surface.

JP, 2014-217325, A JP, 2004-065245, A

The present invention has been made in view of the above circumstances, a soft texture, a crisp feeling, and a texture excellent in a feeling of melting in the mouth, and an oil confectionery dough for producing an oil confection that is difficult to wrinkle on the surface. Is provided.

The present inventors have found that the above problems can be solved by blending an oil-in-water dough with an oil-in-water emulsion and a fat or oil containing a specific emulsifier, and have completed the present invention. Specifically, the present invention provides the following:

(1) 3 to 20 parts by mass of an oil-in-water emulsion with respect to 100 parts by mass of flour, and 2 to 10 parts by mass of an oil or fat containing a monoglycerin monofatty acid ester, a propylene glycol monofatty acid ester, and a diglycerin monofatty acid ester. Dough for confectionery, which is characterized by including parts.
(2) The oil and fat containing the monoglycerin monofatty acid ester, the propylene glycol monofatty acid ester, and the diglycerin monofatty acid ester has 1 to 10% by mass of the monoglycerin monofatty acid ester and propylene glycol monofatty acid ester in the oil and fat. The dough for oil confectionery according to (1), which contains 1 to 7% by mass and 1 to 5% by mass of diglycerin monofatty acid ester.
(3) The dough for fat confectionery according to (1) or (2), wherein the diglycerin monofatty acid ester has a palmitic acid content of 90% by mass or more in the constituent fatty acids.
(4) The content of fats and oils in the oil-in-water emulsion is 30 to 60 mass%, the dough for oil confectionery according to any one of (1) to (3).
(5) The dough for oil confectionery according to any one of (1) to (4), wherein the dough for oil confectionery is a dough dough.
(6) A donut obtained by frying the dough for oil confectionery according to (1) to (5) above.

ADVANTAGE OF THE INVENTION According to this invention, the dough for oil confectionery for manufacturing the oil confectionery which is excellent in texture, soft, crisp, and melt|dissolving in the mouth, and is hard to wrinkle on the surface can be provided.

Hereinafter, the dough for oil confectionery of the present invention will be described in detail.
The dough for oil confectionery of the present invention is a dough for producing an oil confectionery by means of an oil buff. Here, the oil confectionery specifically refers to donuts, fried bread, American dock, and the like.
The dough for oil confectionery of the present invention contains 3 to 20 parts by mass of an oil-in-water emulsion with respect to 100 parts by mass of flour, and monoglycerin monofatty acid ester, propylene glycol monofatty acid ester, and diglycerin monofatty acid ester. It contains 2 to 10 parts by mass of oil and fat. Here, the dough in the present invention refers to a dough before fried, which is obtained by mixing raw materials such as flour, fats and oils, sugars, eggs, dairy products, salts and water.

(Oil-in-water emulsion)
The oil-in-water emulsion used in the present invention is obtained by mixing and emulsifying an oil phase and an aqueous phase using oils and fats, liquid sugar, an aqueous raw material and an emulsifying raw material. Examples of the emulsifying raw material include emulsifiers, milk proteins, modified starch and the like.

The oil-in-water emulsion contains 3 to 20 parts by mass, preferably 4 to 17 parts by mass, more preferably 5 to 15 parts by mass, most preferably 5 to 15 parts by mass in 100 parts by mass of flour in the dough for oil confectionery of the present invention. It preferably contains 8 to 12 parts by mass. When the content of the oil-in-water emulsion is in the above range, the texture of the obtained oil confectionery becomes excellent in melting in the mouth and crispness, and further, wrinkles on the surface of the oil confectionery are difficult to be formed. Therefore, it is preferable.

The oil and fat used in the oil-in-water emulsion used in the present invention is not particularly limited, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, Sunflower oil, safflower oil, olive oil, canola oil, beef tallow, milk fat, pork fat, cocoa butter, fish oil, various vegetable oils such as whale oil, animal fats and oils, and one selected from hydrogenation, fractionation and transesterification 1 or One type or two or more types selected from processed fats and oils that have been subjected to two or more treatments can be used.

30-60 mass% is preferable, as for content of the fats and oils in the said oil-in-water emulsion, 35-55 mass% is more preferable, and 40-50 mass% is the most preferable. When the oil/fat content in the oil-in-water emulsion is within the above range, the obtained confectionery has excellent mouthfeel and crispness, which is preferable.

The SFC (solid fat content) of the oil/fat used in the oil-in-water emulsion used in the present invention is preferably 0 to 20% at 10°C, more preferably 0 to 10%, and preferably 20°C. It is 0 to 15%, more preferably 0 to 7%, and at 30° C., preferably 0 to 10%, more preferably 0 to 5%. When the SFC of the oil/fat used for the oil-in-water emulsion is within the above range, the obtained oil confectionery has an excellent texture and is preferable.
The SFC can be measured in accordance with 2.2.9-2003 solid fat content (NMR method) of "Standard Oil and Fat Analysis Test Method" edited by Japan Oil Chemists' Society.

In addition, it is preferable to add a liquid oil and fat having fluidity at 10° C. to the oil and fat used in the oil-in-water emulsion. 70-100 mass% is preferable, as for the said liquid oil contained in the oil-fat used for the said oil-in-water emulsion, 75-95 mass% is more preferable, 80-90 mass% is the most preferable. It is preferable that the liquid oil/fat contained in the oil/fat used in the oil-in-water emulsion is within this range, because the obtained oil confectionery has an excellent mouthfeel.

The liquid sugar used in the oil-in-water emulsion used in the present invention is not particularly limited as long as it is a liquid sugar, but sugar liquid sugar, invert sugar liquid sugar, isomerized sugar or a mixture thereof may be used. it can. The content of liquid sugar in the oil-in-water emulsion is preferably 38 to 68% by mass, more preferably 43 to 63% by mass, and most preferably 48 to 58% by mass. It is preferable that the content of the liquid sugar used in the oil-in-water emulsion of the present invention is within the above range because the obtained oil confectionery has an excellent crispness.

The oil-in-water emulsion used for the dough for oil confectionery of the present invention may contain other components used in a normal oil-in-water emulsion to the extent that the effects of the present invention are not impaired. For example, thickening polysaccharides such as pectin, carrageenan, xanthan gum, guar gum, gum arabic, CMC, locust bean gum and gellan gum, whole milk powder, buttermilk, nonfat dry milk, condensed milk full fat, fresh cream, sodium caseinate, milk whey. Protein products such as dairy products, soy protein, soy protein hydrolyzate, soy whey concentrate, dried egg white, sweetened egg yolk, wheat gluten, wheat gluten hydrolyzate, monoglyceride, organic acid monoglyceride, sucrose fatty acid ester, polyglycerin Emulsifiers such as fatty acid ester, lecithin, enzymatically decomposed lecithin, propylene glycol fatty acid ester, polysorbate, flavors, colorants, antioxidants and the like can be used.

The oil-in-water emulsion used for the dough for oil confectionery of the present invention can be produced by the same method as that for a normal oil-in-water emulsion.

(Fat and oil containing monoglycerin monofatty acid ester, propylene glycol monofatty acid ester, and diglycerin monofatty acid ester)
The fats and oils containing monoglycerin monofatty acid ester, propylene glycol monofatty acid ester, and diglycerin monofatty acid ester (hereinafter also referred to as fat and oil A) used in the present invention are flour in the dough for oil confectionery of the present invention. It is contained in an amount of 2 to 10 parts by mass, preferably 2.5 to 7 parts by mass, more preferably 3 to 6 parts by mass, and most preferably 3.5 to 5.5 parts by mass based on 100 parts by mass. When the content of the fat A is in the above range, the obtained oil confectionery has excellent softness and crispness, which is preferable.

The oil/fat contained in the oil/fat A can be used without particular limitation as long as it is the same edible oil/fat as that used in the oil-in-water emulsion. The oil/fat contained in the oil/fat A preferably contains 12 to 42% by mass of a liquid oil/fat at 20° C., more preferably 15 to 40% by mass, and more preferably 20 to 35% by mass. Most preferably. When the content of the liquid oil/fat at 20° C. is in the above range, the obtained oil confectionery does not become messed up, and the soft feeling becomes excellent.
The oil and fat that is liquid at 20° C. is not particularly limited as long as it has fluidity at 20° C., but it is soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut. Oils, flaxseed oils, hydrogenated oils of these single oils or multiple mixed oils, transesterified oils of these single oils or multiple mixed oils, and processed oils such as fractionated oils of these single oils or multiple mixed oils, etc. Can be mentioned. Among these, it is preferable to use one or more selected from soybean oil, rapeseed oil, and corn oil from the viewpoint of easy availability and price.

Further, the fats and oils contained in the fats and oils A preferably contains 30 to 70% by mass of palm-based fats and oils in total, and more preferably 40 to 65% by mass in total. Further, the palm-based fats and oils include two or more types of palm-based fats and oils, and the transesterified palm-based fats and oils are preferably contained in an amount of 25% by mass or more, and more preferably 35% by mass or more, in the total amount of the palm-based fats and oils. .. When the content of the palm-based oil/fat and the transesterified palm-based oil/fat is within the above range, the obtained oil confectionery has an excellent soft feeling.
Here, the palm-based oils and fats are palm oil, palm oil fractionated oils and fats, and transesterified oils thereof, and examples thereof include palm stearin, palm olein, palm oil medium melting point fractions, and transesterified oils thereof. ..

As the monoglycerin monofatty acid ester contained in the fat A used in the present invention, a commercially available monoglycerin monofatty acid ester may be used, or a monoglycerin monofatty acid ester produced by a conventionally known method may be used. As a commercial product of the monoglycerin monofatty acid ester used in the present invention, Poem V-100 (manufactured by Riken Vitamin Co., Ltd.), Emergy MH (manufactured by Riken Vitamin Co., Ltd.) and the like can be used.
Further, the monoglycerin monofatty acid ester contained in the fat A has a stearic acid content in the constituent fatty acids of preferably 60% by mass or more, more preferably 75% by mass or more.

The oil/fat A preferably contains 1 to 10% by mass of the monoglycerin monofatty acid ester in the oil/fat composition, more preferably 3 to 7% by mass, and most preferably 4 to 6% by mass. .. When the monoglycerin monofatty acid ester is in the above range, the obtained oil confectionery has an excellent soft feeling.

As the propylene glycol monofatty acid ester contained in the fat A used in the present invention, a commercially available propylene glycol monofatty acid ester may be used, or a propylene glycol monofatty acid ester produced by a conventionally known method may be used. As a commercially available product of the propylene glycol monofatty acid ester used in the present invention, Rikemar PB-100 (manufactured by Riken Vitamin Co., Ltd.) or the like can be used.
Further, the propylene glycol monofatty acid ester contained in the fat A has a behenic acid content in the constituent fatty acids of preferably 80% by mass or more, and more preferably 90% by mass or more.

The fat/oil A preferably contains 1 to 7 mass% of propylene glycol monofatty acid ester in the fat and oil composition, more preferably 2 to 5 mass%, and most preferably 2 to 4 mass%. .. When the propylene glycol monofatty acid ester is in the above range, the obtained oil confectionery has excellent crispness.

As the diglycerin monofatty acid ester contained in the oil A used in the present invention, a commercially available diglycerin monofatty acid ester may be used, or a diglycerin monofatty acid ester produced by a conventionally known method may be used. As a commercially available product of the diglycerin monofatty acid ester used in the present invention, Poem DP-95RF (manufactured by Riken Vitamin Co., Ltd.) and the like can be used.

The diglycerin monofatty acid ester contained in the fat A has a palmitic acid content in the constituent fatty acids of preferably 90% by mass or more, more preferably 93 to 100% by mass, most preferably 95 to 100% by mass.

The oil/fat A preferably contains the diglycerin monofatty acid ester in the oil/fat composition in an amount of 1 to 5% by mass, more preferably 1.5 to 3% by mass, and 2 to 2.5% by mass. Most preferably. When the diglycerin monofatty acid ester is in the above range, the obtained oil confectionery has excellent crispness.

The constituent fatty acid content of the diglycerin monofatty acid ester can be measured by a gas chromatography method according to the AOCS method (Celf-96).

The fat A used in the present invention may be a shortening type that does not contain water, or may be a margarine type that is an emulsion with water, but is preferably a shortening type. When used as a margarine type, the emulsified form may be any of water-in-oil type, oil-in-water type, and double-emulsion type, but is preferably water-in-oil type.

In addition, the fat A may contain an emulsifier other than the above, a thickening stabilizer, a colorant, an antioxidant, and the like, if necessary, within a range that does not impair the effects of the present invention.

The oil/fat A used in the present invention can be produced under known production conditions and production methods. For example, oils and fats, monoglycerin monofatty acid ester, propylene glycol monofatty acid ester, diglycerin monofatty acid ester whose constituent fatty acid is palmitic acid, and other raw materials are melt-mixed under heating conditions, and produced by rapid kneading. be able to. Examples of the machine for rapid kneading include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a vatater, a combinator, a perfector, a plate heat exchanger, and the like, and an open type dia cooler and a compactor. And a combination thereof.

(Flour)
The flour used in the present invention can be used without any particular limitation, as long as it is usually mixed with the dough of oil confectionery such as donuts. Further, the amount of the flour mixed can be generally blended with no particular limitation as long as it is blended with dough for donuts or fried bread. Specific examples of the flour include wheat flour (strong flour, medium flour, soft flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour and the like, but wheat flour is preferably used.

(Other raw materials)
Raw materials other than cereal flour, oil-in-water emulsion, and fat A used in the dough for oil confectionery of the present invention are not particularly limited, but are commonly used in dough for oil confectionery such as donuts, powder Known materials such as saccharides, sweeteners, dairy products, yeast (yeast), swelling agents, oils and fats, water, salt, starches, emulsifiers, spices, flavors, and coloring agents can be appropriately used.

In the dough for oil confectionery of the present invention, the oil content is preferably 7 to 25 parts by mass, more preferably 10 to 20 parts by mass, and 13 to 16 parts by mass with respect to 100 parts by mass of flour. Most preferred. When the oil content is in the above range, the obtained oil confectionery has an excellent soft feeling. Here, the said oil component points out the total amount of the oil and fat contained in the oil-in-water emulsion used in the dough for oil confectionery of this invention, and the oil A. When an oil/fat other than the oil-in-water emulsion and the oil/fat A is blended, the total amount including the oil/fat in the oil/fat is also indicated.

(Method for manufacturing dough for oil confectionery)
As the method for producing the dough for oil confectionery of the present invention, any of the intermediate seed method, the straight method, and the all-in-mix method may be used.

(Method for manufacturing oil confectionery)
After molding the dough for oil confectionery of the present invention, by frying oil, it is possible to produce an oil confectionery that has a soft texture, a crisp feeling, and a texture that is excellent in melting in the mouth, and that wrinkles do not easily form on the surface. it can. In general, the oil frying can be carried out under the conditions for producing a donut or a fried bread. For example, the oil confectionery can be obtained by frying the oil for 1 minute to 5 minutes at a temperature of 160 to 200°C.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to the following Examples.

[Production of oil-in-water emulsion]
Dissolve 39 parts by mass of liquid oil (salad oil, manufactured by Nisshin Oillio Group Co., Ltd.) at 10° C. and 7 parts by mass of solid oil and fat (hardened rapeseed, manufactured by Nisshin Oillio Group Co., Ltd.) at 10° C. An oil phase was prepared by mixing. Next, 49.3 parts by mass of liquid sugar (Brix71), 4.2 parts by mass of modified starch, and 0.5 parts by mass of dried egg white are mixed to prepare an aqueous phase, and an oil-in-water is prepared by a conventional method using a homomixer. A type emulsion was obtained.

The content of oils and fats (solid oils and liquid oils and fats) in the oil-in-water emulsion was 46% by mass, the content of liquid oils and fats was 39% by mass, and the content of liquid oils and fats in the oils and fats was 84. It was 8% by mass. The SFC (solid fat content) of the oil/fat contained in the oil phase of the oil-in-water emulsion was 5% at 10°C, 2% at 20°C, and 1% at 30°C. In addition, SFC was measured according to 2.2.9-2003 solid fat content (NMR method) of "Standard oil and fat analysis test method" edited by Japan Oil Chemists' Society.

[Production of Fats and Oils Containing Monoglycerin Monofatty Acid Ester, Propylene Glycol Monofatty Acid Ester, and Diglycerin Monofatty Acid Ester (Fat and Oil A)]
It was manufactured by the following method with the formulation shown in Table 1. Monoglycerin monofatty acid ester (trade name: Poem V-100 (30% by mass of palmitic acid in constituent fatty acids, 68% by mass of stearic acid), manufactured by Riken Vitamin Co., Ltd.), propylene glycol monofatty acid in the following raw material oils 1 to 4 Ester (trade name: Likemar PB-100 (95% by mass of behenic acid in constituent fatty acid), manufactured by Riken Vitamin Co., Ltd.), and diglycerin monofatty acid ester whose constituent fatty acid is palmitic acid (trade name: Poem DP-95RF, Riken Vitamin Co., Ltd. is dissolved and sterilized by a scraping heat exchanger (95° C., 5 to 15 seconds), and then rapidly cooled and kneaded by a scraping heat exchanger (combinator). By adjusting the final product temperature to 15 to 20° C., an oil and fat (oil and fat A) containing monoglycerin monofatty acid ester, propylene glycol monofatty acid ester, and diglycerin monofatty acid ester was obtained. Further, the mixture shown in Table 1 was kneaded by quenching in the same manner as above to obtain an oil and fat (oil and fat B) containing no emulsifier. The content of oil/fat in oil/fat A was 89.8% by mass.

(Preparation of raw material fat 1)
Heating a mixed oil obtained by mixing 40 parts by mass of palm kernel oil (manufactured by Nisshin Oillio Group Co., Ltd.) and 60 parts by mass of palm oil (manufactured product by Nisshin Oillio Group Co., Ltd.) to 120° C. under reduced pressure. After being sufficiently dried by, the mixture oil was added with 0.2% by mass of sodium methylate, and transesterification was performed under reduced pressure at 110° C. for 0.5 hours while stirring. After completion of the reaction, sodium methylate was removed by washing with water, and decolorization and deodorization were performed according to a conventional purification method to obtain a raw material oil/fat 1.

(Preparation of raw material oil 2)
Palm olein (manufactured by Nisshin Oillio Group Co., Ltd.) was sufficiently dried by heating at 120° C. under reduced pressure, and then sodium methylate (0.1% by mass of oil) was added to the mixture, and 110% under reduced pressure. The transesterification reaction was performed while stirring at 0.5° C. for 0.5 hours. After completion of the reaction, sodium methylate was washed off with water, and decolorized and deodorized according to a conventional purification method to obtain a raw material oil and fat 2.

(Raw oil and fat 3)
As the raw material oil/fat 3, refined palm oil (manufactured by Nisshin Oillio Group Co., Ltd.) was used.

(Raw oil and fat 4)
As the raw oil/fat 4, rapeseed oil (trade name: Nissin rapeseed salad oil, manufactured by Nisshin Oillio Group Co., Ltd.) was used. The rapeseed oil was liquid at 20°C.

[Production of donuts]
Each raw material was weighed in an amount 20 times the amount shown in Tables 2 and 3 and manufactured by the straight method. After kneading at a kneading temperature of 26°C for 5 minutes at low speed and 5 minutes at medium speed to obtain a dough, take a floor time of 60 minutes (28°C), then divide into 50g and take a bench time of 20 minutes. , Molded into a ring. After passing through a proofer (34° C.) for 40 minutes and frying with a frying oil at 180° C. for 3 minutes, donuts (control examples, Examples 1 to 4, Comparative Examples 1 to 3) were obtained.
As margarine in Tables 2 and 3, commercially available margarine (trade name: Nisshin Royal Sharp 180, manufactured by Nisshin OilliO Group, Ltd., oil content 83% by mass) was used. The oil content in Tables 2 and 3 is the total value (calculated value) of commercially available margarine, fat A (or fat B), and fat contained in the oil-in-water emulsion.

[Doughnut evaluation]
Each of the donuts produced above was subjected to sensory evaluation and appearance evaluation one day after production according to the following evaluation method to evaluate the softness, crispness, melting in the mouth, and wrinkle development of each donut.

(Sensory evaluation: softness, crispness, or melting in the mouth)
◎: Good compared with ○ ○: Good compared with the control example ×: Equal to or less than the comparison example

(Appearance evaluation: evaluation of wrinkle development)
⊚: Less wrinkle expression compared to ○ ◯: Wrinkle expression was significantly less than the control example ×: Wrinkle expression was less than or equal to the control example

From the evaluation results of Tables 2 and 3 above, donuts obtained from a dough for an oil confectionery containing 5 to 15 parts by mass of an oil-in-water emulsion and 4 or 10 parts by mass of oil A (100 parts by mass of flour) ( Examples 1 to 4) are softer, crispy, and melt in the mouth in terms of texture, as compared with donuts (control examples) obtained from a dough that does not contain the oil-in-water emulsion and the fat A. It was excellent, and wrinkles were not easily formed on the surface.

In addition, the donut (Comparative Example 1) obtained from the dough obtained by removing the oil-in-water emulsion from the dough formulation of Example 2 exhibited the same degree of wrinkle development as compared with the control example. On the other hand, the donut (Comparative Example 2) obtained from the dough obtained by removing the fat A from the dough formulation of Example 2 (Comparative Example 2) had a similar soft feeling to that of the Control Example. Furthermore, the doughnut (Comparative Example 3) obtained from the dough obtained by increasing the amount of the fat A (12 parts by mass of flour) from the dough formulation of Example 2 had a feeling of crushing and a crisp feeling compared to the control example. It was inferior.

Claims (6)

Oils and fats containing 3 to 20 parts by mass of an oil-in-water emulsion, and monoglycerin monofatty acid ester, propylene glycol monofatty acid ester, and diglycerin monofatty acid ester with respect to 100 parts by mass of flour (but excluding emulsion) only 2 to 10 parts by weight of free oil confectionery dough, wherein the amount of fat in the oil type emulsion in the aqueous is from 30 to 60 wt%. The fats and oils containing the monoglycerin monofatty acid ester, propylene glycol monofatty acid ester, and diglycerin monofatty acid ester have a monoglycerin monofatty acid ester content of 1 to 10% by mass and a propylene glycol monofatty acid ester content of 1 to 7 in the fat and oil. The dough for oil confectionery according to claim 1, wherein the dough for oil confectionery contains 1% to 5% by mass of diglycerin monofatty acid ester. The dough for oil confectionery according to claim 1 or 2, wherein the diglycerin monofatty acid ester has a palmitic acid content of 90% by mass or more in the constituent fatty acids. The dough for oil confectionery according to any one of claims 1 to 3, wherein the dough for oil confectionery is a doughnut dough. Oils and fats containing 3 to 20 parts by mass of an oil-in-water emulsion with respect to 100 parts by mass of flour, and monoglycerin monofatty acid ester, propylene glycol monofatty acid ester, and diglycerin monofatty acid ester (however, excluding emulsion) 2-10 mass parts is blended, The manufacturing method of the dough for oil confectionery characterized by the above-mentioned. 5 to 15 parts by mass of oil-in-water emulsion, 3 to 7% by mass of monoglycerin monofatty acid ester, 2 to 5% by mass of propylene glycol monofatty acid ester, and diglycerin monofatty acid ester to 100 parts by mass of flour. The method for producing a dough for oil confectionery according to claim 5, wherein 4 to 10 parts by mass of an oil and fat containing 1.5 to 5% by mass (excluding an emulsion) is blended.