CN115334892A - Fat and oil composition for making snack - Google Patents
Fat and oil composition for making snack Download PDFInfo
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- CN115334892A CN115334892A CN202180024483.7A CN202180024483A CN115334892A CN 115334892 A CN115334892 A CN 115334892A CN 202180024483 A CN202180024483 A CN 202180024483A CN 115334892 A CN115334892 A CN 115334892A
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- fat
- oil
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- snack
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/001—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Edible Oils And Fats (AREA)
- Confectionery (AREA)
Abstract
The present invention provides: an oil or fat composition for confectionery which has excellent bloom resistance even when stored for a long period of time while the CB content is increased to such an extent that the cocoa flavor can be favorably perceived. In embodiment 1, the fat and oil composition for preparing a snack contains the following fat and oil (A) and is further full ofThe following conditions (1) and (2) are satisfied. Fat (a): a random ester-exchanged oil/fat of an oil/fat (A-1) having a lauric acid (La) content of 35 to 60 mass% in a constituent fatty acid and an oil/fat (A-2) having a palmitic acid (P) content of 35 mass% or more in a constituent fatty acid. (1) The content of the fat (A) in the oil phase is 80% by mass or more. (2) the La content in the constituent fatty acids is 20 mass% or more. In embodiment 2, the fat and oil composition for confectionery satisfies the following conditions (1) to (3). (1) The SSS triglyceride content in the triglyceride is 40 mass% or more; (2) S in SSS triglycerides a S b S c The triglyceride content is 5% by mass or more; (3) The ratio SFC-25/SFC-35 of the solid fat content SFC-25 (%) at 25 ℃ to the solid fat content SFC-35 (%) at 35 ℃ is 4.3 to 7.5, wherein S represents a saturated fatty acid and S represents a Represents lauric acid (La) or myristic acid (M), S b And S c Represents a saturated fatty acid having 16 or more carbon atoms, S a 、S b And S c Has 46 total carbon atoms.
Description
Technical Field
The present invention relates to an oil and fat composition for producing a snack. The present invention also relates to an oily snack containing the fat and oil composition for a snack, and a method for producing the fat and oil composition for a snack.
Background
With the diversification of consumer's tastes, snacks having various tastes are required, and there are various demands for fats and oils that greatly affect the physical properties of snacks. For example, in chocolate, fat and oil account for 1/3 to 1/2 of the constituent components, and the texture and meltability in the mouth of chocolate greatly depend on the properties of fat and oil.
In the production of an oily confectionery such as chocolate, one of fats and oils widely used as confectionery fats and oils is cacao butter (hereinafter, also referred to as "CB"). The more the amount of CB blended, the more the resulting confectionery has a rich body rich in cocoa flavor. On the other hand, from the viewpoint of improving the physical properties of an oily snack, it is widely known to produce an oily snack by using a fat for snack, called hard butter, which is made from a fat other than CB in combination with CB. Hard butter is widely used because it is classified into heat-treated type hard butter and non-heat-treated type hard butter according to the use and usage, and the latter non-heat-treated type hard butter does not require heat treatment as a technique for adjusting the crystalline state of fat in the production process, and can improve handling properties and storage properties.
The non-heat-treated hard butter is roughly classified into lauric acids and non-lauric acids. Among the non-modified hard butter, lauric acid hard butter uses oils and fats containing a large amount of short-chain fatty acid residues, and has the advantages of low melting point and good melting feeling in the mouth. On the other hand, the compatibility with CB is low, and the compounding amount of CB is limited to an extremely low level. As described above, in an oil-based confectionery such as chocolate, a preferable cocoa flavor can be obtained as the amount of CB added is higher. However, when an oily confectionery is produced using a lauric hard butter, if the CB content in the oil component contained in the oily confectionery is increased, white spots called bloom due to coarse oil crystals and the like are generated, and the appearance of the oily confectionery is impaired, and the flavor and texture are easily impaired. Therefore, in the oil center using lauric acid hard butter, the amount of CB blended tends to be extremely low, i.e., about 5%. On the other hand, non-lauric hard butter uses an oil or fat containing a large amount of long-chain fatty acid residues as compared with lauric hard butter, has high compatibility with CB, and can give an oily snack with a strong cacao flavor, but tends to have difficulty in obtaining a good mouth-melting feeling as in lauric hard butter.
Non-heat-treated hard butter is roughly classified into: high trans fatty acids containing a large amount of trans-type unsaturated fatty acids and low trans fatty acids containing little trans-type unsaturated fatty acids. The hard butter having a high trans fatty acid content has high compatibility with CB, and therefore an oily snack having a strong cocoa flavor can be obtained.
However, in recent years, oils and fats containing trans-type unsaturated fatty acid residues have been pointed out to be harmful to health, and it is necessary to suppress the intake of trans-type unsaturated fatty acids, and therefore hard butter using high trans-fatty acids and hard butter using low trans-fatty acids have been worldwide preferred.
Therefore, recently, various developments have been made to realize a non-heat-treated hard butter (and a non-heat-treated hard butter in which a trans-acid-type unsaturated fatty acid residue is suppressed as low as possible) that exhibits a good feeling of melting in the mouth and also has good CB compatibility. For example, patent document 1 discloses a non-heat-treated hard butter in which a slightly hydrogenated oil of an oil-and-fat rich in SUS type triglycerides and an oil-and-fat rich in SSU type triglycerides are mixed. Further, patent documents 2 and 3 disclose non-heat-treated hard butter in which the composition of constituent fatty acids and triglycerides is adjusted.
Documents of the prior art
Patent document
Patent document 1: international publication No. 2005/094598
Patent document 2: japanese patent No. 5830582
Patent document 3: japanese patent No. 6366495
Disclosure of Invention
Technical problem to be solved by the invention
Although the techniques of patent documents 1 to 3 have the effect of slightly improving the mouth-melt feeling and the CB compatibility, for example, when the CB content in the oil or fat component is increased to about 10%, it is found that the frost formation occurs during long-term storage, and there is still room for improvement. Further, the hard butter described in patent document 1 contains a large amount of trans-type unsaturated fatty acids, and thus cannot sufficiently satisfy recent requirements for suppressing the intake of trans-fatty acids.
Therefore, in the 1 st aspect of the present invention, the technical problem is that: provided is an oil and fat composition for confectionery, which can give an oily confectionery that has excellent bloom resistance during long-term storage and that exhibits sufficient mouth-melt feeling and crispness even when the CB content is increased to such an extent that the cocoa flavor can be favorably perceived.
On the other hand, with the diversification of consumer preferences, there are increasing snack products (hereinafter, also referred to as "combined snacks") obtained by combining chocolate with baked snacks such as cookies. In such a combined snack, a balance of the melting sensation in the mouth of chocolate and the melting sensation in the mouth of a baked snack is required. Even if chocolate has a good mouth-melting feeling, and even if a baked snack has a good mouth-melting feeling, one of the chocolate and the baked snack melts earlier than the other (and thus only one of the chocolate and the baked snack remains in the mouth), a flavor having a sense of unity cannot be obtained.
Therefore, the technical problem of the invention according to claim 2 is that: provided is an oil and fat composition for a baked confectionery, which can give an oily confectionery that has excellent bloom resistance during long-term storage and that, when combined with a baked confectionery, exhibits a mouth-melting sensation that matches the mouth-melting sensation of the baked confectionery, even when the CB content is increased to such an extent that the cocoa flavor can be perceived well.
Means for solving the problems
The present inventors have conducted extensive studies to solve the above-mentioned problems, and as a result, have found that the above-mentioned problems can be solved by an oil and fat composition for confectionery having the following composition, and have completed the present invention.
[1] An oil-and-fat composition for a snack, which contains the following oil-and-fat (A) and satisfies the following conditions (1) and (2),
fat (a): a random ester-exchanged fat of a fat (A-1) having a lauric acid (La) content of 35 to 60 mass% in a constituent fatty acid and a fat (A-2) having a palmitic acid (P) content of 35 mass% or more in a constituent fatty acid,
(1) The content of the oil (A) in the oil phase is 80% by mass or more,
(2) The La content in the constituent fatty acids is 20 mass% or more.
[2] The fat and oil composition for confectionery according to [1], wherein the constituent fatty acids of the fat and oil (A-2) have a stearic acid (St) content of 45 to 60 mass%.
[3] The fat and oil composition for confectionery according to [1] or [2], wherein the content of unsaturated fatty acids in the constituent fatty acids of the fat and oil (A) is less than 20% by mass.
[4]According to [1]]～[3]The fat or oil composition for preparing a snack, wherein the oil or oil (A) has an SSS triglyceride content of 40% by mass or more, and the SSS triglyceride content is S a S b S c The content of triglyceride is 5% by mass or more,
wherein,
s represents a saturated fatty acid, and S represents a saturated fatty acid,
S a represents lauric acid (La) or myristic acid (M),
S b and S c Represents a saturated fatty acid having 16 or more carbon atoms,
S a 、S b and S c Has 46 total carbon atoms.
[5] The fat and oil composition for confectionery according to any one of [1] to [4], wherein the LaLaLaLa triglyceride content in SSS triglyceride constituting the fat and oil (A) is 20 mass% or less (wherein S represents a saturated fatty acid).
[6] The fat and oil composition for confectionery according to any one of [1] to [5], wherein the fat and oil (A) is a mixture of a random transesterified fat and oil (1) and a random transesterified fat and oil (2),
a random interesterified fat (1) of a fat (A-1) and a fat (A-2), wherein the La content in the constituent fatty acids is 20 mass% or more and the S content in the SSS triglyceride is constituted a S b S c The triglyceride content A1 is 15% by mass or more,
a random interesterified fat (2) of the fat (A-1) and the fat (A-2), wherein the La content in the constituent fatty acids is 20 mass% or more and the S content in the SSS triglyceride is constituted a S b S c The triglyceride content A2 is 5 mass% or more and less than 15 mass%,
and satisfies that A1-A2 is more than or equal to 5,
wherein,
s represents a saturated fatty acid, and S represents a saturated fatty acid,
S a represents lauric acid (La) or myristic acid (M),
S b and S c Represents a saturated fatty acid having 16 or more carbon atoms,
S a 、S b and S c Has 46 total carbon atoms.
[7] The fat or oil composition for confectionery according to [6], wherein the content of the random interesterified fat or oil (1) in the fat or oil (A) is 50% by mass or more.
[8] An oil and fat composition for a snack, which satisfies the following conditions (1) to (3),
(1) The SSS triglyceride content constituting the triglyceride is 40 mass% or more,
(2) S in SSS triglycerides a S b S c The content of triglyceride is 5% by mass or more,
(3) The ratio SFC-25/SFC-35 of the solid fat content SFC-25 (%) at 25 ℃ to the solid fat content SFC-35 (%) at 35 ℃ is 4.3 to 7.5,
wherein,
s represents a saturated fatty acid, and S represents a saturated fatty acid,
S a represents lauric acid (La) or myristic acid (M),
S b and S c Represents a saturated fatty acid having 16 or more carbon atoms,
S a 、S b and S c Has 46 total carbon atoms.
[9] The fat and oil composition for confectionery according to [8], wherein the La content in the constituent fatty acids is 25% by mass or more,
[10]according to [8]Or [9]]The fat composition for preparing a snack, wherein S is contained in SSS triglyceride a S b S c The triglyceride content is 5-13% by mass.
[11] The fat or oil composition for confectionery according to any one of [8] to [10], wherein the total content of palmitic acid (P) and stearic acid (St) in the constituent saturated fatty acids is 40% by mass or more.
[12] The fat and oil composition for confectionery according to any one of [8] to [11], wherein the content of LaSS triglyceride (La-containing mixed acid triglyceride) in the SSS triglyceride is 40% by mass or more.
[13] The oil-and-fat composition for confectionery according to any one of [8] to [12], wherein the LaLaLaLa triglyceride content in the SSS triglyceride is 20% by mass or less.
[14] The fat or oil composition for confectionery according to any one of [8] to [13], wherein the SFC-35 is 11% or less.
[15]According to [4]]～[14]The fat or oil composition for confectionery production according to any one of the above items, wherein S is a Is La.
[16] The fat and oil composition for confectionery according to any one of [1] to [15], which is used for chocolate.
[17] The fat or oil composition for confectionery according to any one of [1] to [16], which is a non-heat-treated hard butter composition.
[18] The fat and oil composition for confectionery according to any one of [1] to [15], which is used for butter-based products.
[19] An oily snack comprising the fat and oil composition for confectionery according to any one of [1] to [18 ].
[20] The oily snack according to [19], wherein the content of the cocoa butter in the oil phase is 5 to 25% by mass.
[21] The oily snack according to [19] or [20], which is a chocolate or cream.
[22] A method for producing an oil-and-fat composition for snack production, comprising:
a fat or oil (A) is produced by subjecting a fat or oil (A-1) having a lauric acid (La) content of 35 to 60 mass% in a constituent fatty acid and a fat or oil (A-2) having a palmitic acid (P) content of 35 mass% or more in a constituent fatty acid to random transesterification, wherein the random transesterification is carried out so that the mass ratio M2/M1 is in the range of 0.25 to 2, where M1 represents the mass of the fat or oil (A-1) and M2 represents the mass of the fat or oil (A-2); and
the amount of the fat (a) is adjusted so that the content of the fat (a) in the oil phase is 80% by mass or more.
Effects of the invention
According to the first aspect of the present invention, there can be provided an oil and fat composition for confectionery which can give an oily confectionery having excellent bloom resistance during long-term storage and exhibiting sufficient meltability in the mouth and crispness even when the CB content is increased to such an extent that the cocoa flavor can be favorably perceived.
According to the 2 nd aspect of the present invention, it is possible to provide an oil and fat composition for a fabricated dessert which can provide an oily dessert having excellent bloom resistance during long-term storage and exhibiting a mouth-melt feeling matching a mouth-melt feeling of a baked dessert in combination with the baked dessert even when the CB content is increased to such an extent that the cocoa flavor can be favorably perceived.
Further, the fat and oil composition for confectionery of the present invention can realize creams exhibiting excellent heat resistance, and can maintain a state of inhibiting stickiness even when the creams are brought into contact with each other after being stored at a certain temperature.
Detailed Description
Hereinafter, preferred embodiments of the present invention, that is, embodiment 1 and embodiment 2 will be described in detail. The present invention is not limited to the following description, and various components may be appropriately modified without departing from the scope of the present invention.
< embodiment 1>
Hereinafter, embodiment 1 of the present invention will be described. Embodiment 1 of the present invention can solve or achieve the technical problems and effects described above in embodiment 1 of the present invention.
[ oil and fat composition for producing confectionery ]
The fat and oil composition for confectionery according to embodiment 1 of the present invention (hereinafter, also referred to as "fat and oil composition for confectionery 1") contains the following fat and oil (a) and satisfies the following conditions (1) and (2).
Fat (a): a random ester-exchanged oil or fat of an oil or fat (A-1) having a lauric acid (La) content of 35 to 60 mass% in the constituent fatty acids and an oil or fat (A-2) having a palmitic acid (P) content of 35 mass% or more in the constituent fatty acids.
(1) The content of the fat (A) in the oil phase is 80% by mass or more.
(2) The La content in the constituent fatty acids is 20 mass% or more.
-oil (A) -
The fat and oil composition for snack of the 1 st preparation comprises, as the fat and oil (a): a random ester-exchanged oil or fat of an oil or fat (A-1) having a lauric acid (La) content of 35 to 60 mass% in the constituent fatty acids and an oil or fat (A-2) having a palmitic acid (P) content of 35 mass% or more in the constituent fatty acids.
As the fat (A-1) which is a raw material of the fat (A), a fat having an La content of 35 to 60 mass% in the constituent fatty acids is used. By using an oil or fat having an La content within the above range as a raw material, an oil or fat (a) having an appropriate oil phase component can be obtained, and further an oil or fat composition for confectionery which can give an oily confectionery having excellent bloom resistance during long-term storage and exhibiting sufficient meltability in the mouth and brittleness even when the CB content is increased to such an extent that the cocoa flavor can be favorably perceived can be realized.
The fat or oil (A-1) is not particularly limited as long as it is an edible fat or oil having a La content of 35 to 60 mass% in the constituent fatty acids. Examples of such fats and oils include: palm kernel oil, coconut oil, and processed oils and fats obtained by subjecting oil and fat complexes containing these to 1 or 2 or more treatments selected from hydrogenation, fractionation, and transesterification.
The content of La in the constituent fatty acids in the fat or oil (a-1) is preferably 40 mass% or more, and more preferably 42 mass% or more, 44 mass% or more, or 45 mass% or more. The upper limit of the La content is preferably 55 mass% or less.
As the fat (A-2) which is a raw material of the fat (A), a fat having a P content of 35 mass% or more in constituent fatty acids is used. By using the fat or oil having a P content within the above range as a raw material, it is possible to obtain the fat or oil (a) having an appropriate oil phase component, and further, it is possible to realize a fat or oil composition for confectionery which can give an oily confectionery having excellent bloom resistance during long-term storage and exhibiting sufficient meltability in the mouth and brittleness even when the CB content is increased to such an extent that the cocoa flavor can be favorably perceived.
The fat or oil (A-2) is not particularly limited as long as it is an edible fat or oil having a P content of 35% by mass or more in the constituent fatty acids. Examples of such fats and oils include: palm oil and processed oils and fats obtained by subjecting oil and fat complexes containing the same to 1 or 2 or more kinds of treatments selected from hydrogenation, fractionation and transesterification, and extremely hydrogenated palm oil, fractionated soft palm oil and extremely hydrogenated oil thereof, fractionated hard palm oil and extremely hydrogenated oil thereof, and the like are preferable.
From the viewpoint of achieving a fat and oil composition for confectionery which has very excellent bloom resistance during long-term storage even when the CB content is increased, it is preferable that the content of P in the constituent fatty acids is 35 mass% or more and the content of stearic acid (St) is in the range of 45 to 60 mass% as the fat and oil (a-2). Examples of such fats and oils include extremely hydrogenated palm oil and extremely hydrogenated oil obtained by fractionating soft palm oil.
The oil (A) is a random ester exchange resin of the oil (A-1) and the oil (A-2). The following description will be made in the section of "method for producing a fat and oil composition for confectionery" on the basis of suitable conditions for random transesterification, but the mass ratio of the fat and oil (a-1) to the fat and oil (a-2) is preferably adjusted in the following manner to realize the fat and oil (a) having a suitable oil phase component. Specifically, when the mass of the fat or oil (A-1) is M1 and the mass of the fat or oil (A-2) is M2, the random transesterification is performed so that the mass ratio M2/M1 is preferably in the range of 0.25 to 2 (more preferably in the range described below).
The following describes the conditions (1) and (2) satisfied by the fat and oil composition for snack manufactured in item 1.
Condition (1)
The condition (1) relates to the content of the fat (a). The fat and oil composition for a snack made in the 1 st embodiment has a fat and oil (A) content of 80% by mass or more, based on 100% by mass of the total oil phase.
The content of the fat or oil (a) is preferably 82 mass% or more, 84 mass% or more, 85 mass% or more, 86 mass% or more, 88 mass% or more, or 90 mass% or more, from the viewpoint of achieving an oily snack which has excellent bloom resistance during long-term storage even when the CB content is increased, and which also exhibits sufficient mouth-melt feeling and brittleness. The content of the fat or oil (a) is more preferably high from the viewpoint of further achieving the effects of the present invention, and may be, for example, 92 mass% or more, 94 mass% or more, 95 mass% or more, 96 mass% or more, 98 mass% or more, or 99 mass% or more. The upper limit of the content of the fat or oil (a) is not particularly limited, and may be 100 mass%.
In the present specification, the "oil phase" ("fat and oil component") includes oil-soluble components in addition to triglycerides.
Condition (2)
The condition (2) relates to the La content in the constituent fatty acids. The fat and oil composition for snack made in item 1 had a La content of 20 mass% or more, assuming that the total amount of constituent fatty acids was 100 mass%.
The No. 1 fat and oil composition for a snack is preferably a fat and oil composition for a snack having a high lauric acid content. In the fat and oil composition for confectionery of the present invention having such a high lauric acid content, even when the CB content in the oil phase is increased to 10 mass% or more as described below, the occurrence of blooming during long-term storage can be suppressed. The La content is preferably 22 mass% or more, and more preferably 24 mass% or more or 25 mass% or more. The upper limit of the La content is preferably 40 mass% or less or 35 mass% or less from the viewpoint of further achieving the effects of the present invention.
Taking such La content as an example, an appropriate fatty acid component described later and a fatty acid component of the oil phase of the fat and oil composition for confectionery 1 can be measured by capillary gas chromatography based on "standard fat and oil analysis test method 2.4.2.3 to 2013 defined by japan oil chemical society" and "standard fat and oil analysis test method 2.4.4.3 to 2013 defined by japan oil chemical society". The fatty acid components represented in the present invention are based on: the values obtained were measured by capillary gas chromatography based on "the japan oil chemical society established standard oil analysis test method 2.4.2.3-2013" and "the japan oil chemical society established standard oil analysis test method 2.4.4.3-2013".
Other suitable conditions
The fat and oil composition for snack preparation 1 preferably satisfies the following conditions concerning the oil phase component, in addition to the above conditions (1) and (2). Thereby, it is possible to further realize: the present invention provides an oily snack which has excellent bloom resistance even when stored for a long period of time with an improved CB content and which has a sufficient melt feeling in the mouth and is brittle.
In the fat and oil composition for snack made in item 1, the fat and oil (a) preferably satisfies the following oil phase components.
In the fat or oil (a), the unsaturated fatty acid content is preferably less than 20 mass%, more preferably 18 mass% or less, 16 mass% or less, or 15 mass% or less, assuming that the total amount of the constituent fatty acids is 100 mass%. Therefore, in a preferred embodiment, the content of unsaturated fatty acids in the constituent fatty acids of the fat or oil (a) is less than 20% by mass. When the unsaturated fatty acid content is in the above range, it is preferable to use a fat or oil (a-1) and a fat or oil (a-2) as raw materials of the fat or oil (a) having a low unsaturated fatty acid content.
Among them, it is preferable that the content of unsaturated fatty acids in the constituent fatty acids of the fat or oil (a) is 15% by mass or less (that is, the content of saturated fatty acids in the constituent fatty acids exceeds 85% by mass), since an oily snack having very excellent bloom resistance during long-term storage can be realized even when the CB content is increased.
The lower limit of the unsaturated fatty acid content is not particularly limited, but is preferably 5% by mass or more or 10% by mass or more.
In the fat or oil (a), the total content of P and St is preferably 30 mass% or more, assuming that the total amount of the constituent saturated fatty acids is 100 mass%. As described above, the fat and oil composition for confectionery of the present invention is preferably a type having a high lauric acid content, and the effect of the present invention can be further achieved by containing a relatively long-chain fatty acid such as P or St in the above-described preferred range. The total content of P and St is more preferably 35 mass% or more, 40 mass% or more, 45 mass% or more, or 50 mass% or more. The upper limit of the total content of P and St is preferably 65 mass% or less, and more preferably 60 mass% or less.
Wherein, the content of P is preferably higher than that of St, and the content of P is preferably higher than that of St: 0.5 mass% or more, 1 mass% or more, or 2 mass% or more. In this case, the difference between the content of P and the content of St (P content (%) -St content (%)) is preferably 20% by mass or less, more preferably 15% by mass or less or 10% by mass or less.
In the fat or oil (a), the SSS triglyceride content is preferably 40 mass% or more, assuming that the total amount of the constituent triglycerides is 100 mass%. Wherein S represents a saturated fatty acid. From the viewpoint of realizing an oily snack having excellent bloom resistance during long-term storage even when the CB content is increased, the SSS triglyceride content is more preferably 45 mass% or more, and still more preferably 50 mass% or more, 52 mass% or more, 54 mass% or more, 55 mass% or more, 56 mass% or more, 58 mass% or more, or 60 mass% or more. The upper limit of the SSS triglyceride content is preferably 85 mass% or less, and more preferably 80 mass% or less or 75 mass% or less, from the viewpoint of realizing an oily snack excellent in bloom resistance during long-term storage.
In the fat or oil (A), S is present in an amount of 100% by mass based on the total SSS triglyceride constituting the fat or oil a S b S c The triglyceride content is preferably 5% by mass or more. Wherein S is a Represents lauric acid (La) or myristic acid (M), S b And S c Represents a saturated fatty acid having 16 or more carbon atoms, S a 、S b And S c Has 46 total carbon atoms. From the viewpoint of achieving an oily snack excellent in bloom resistance even when stored for a long period of time with an improved CB content, S is a S b S c The triglyceride content is preferably 6% by mass or more, more preferably 8% by mass or more, and further preferably 10% by mass or more, 12% by mass or more, 14% by mass or more, or 15% by mass or more. The S is a S b S c The upper limit of the triglyceride content is to realize the appearance of an oily snack having excellent bloom resistanceFrom the viewpoint of a favorable melt feeling in the mouth and a crispy oily snack, it is preferably 20% by mass or less, more preferably 18% by mass or less, and still more preferably 17% by mass or less or 16.5% by mass or less.
Accordingly, in one preferred embodiment, the content of SSS triglyceride in the constituent triglyceride of the fat or oil (a) is 40 mass% or more, and S in the SSS triglyceride a S b S c The triglyceride content is 5% by mass or more.
S a S b S c Triglycerides, in S a LaPSt triglyceride in case of La, S a In the case of M, PPM triglyceride. From the following can be further achieved: from the viewpoint of obtaining the effect of the present invention, such as an oily snack which has excellent bloom resistance during long-term storage even when the CB content is increased and which exhibits good meltability in the mouth and brittleness, S a Preferably La. Will S a S b S c The LaPSt triglyceride content is preferably 70 mass% or more, 75 mass% or more, 80 mass% or more, or 85 mass% or more, assuming that the total amount of triglycerides is 100 mass%. S a S b S c The upper limit of the LaPSt triglyceride content in the triglyceride is not particularly limited, and may be 100 mass%. In one preferred embodiment, S a S b S c The triglyceride is substantially LaPSt triglyceride, S a S b S c The LaPSt triglyceride content in the triglyceride is 85% by mass or more.
The content of the LaSS triglyceride (i.e., the La-containing mixed acid triglyceride) in the fat or oil (a) is preferably 40 mass% or more, more preferably 45 mass% or more, 50 mass% or more, 55 mass% or more, or 60 mass% or more, assuming that the total amount of the SSS triglyceride constituting the fat or oil is 100 mass%. The upper limit of the content of the LaSS triglyceride is preferably 85 mass% or less, and more preferably 80 mass% or less, 75 mass% or less, 74 mass% or less, 72 mass% or less, or 70 mass% or less.
The content of lala triglyceride in the fat or oil (a) is preferably 20 mass% or less, more preferably 18 mass% or less, 16 mass% or less, or 15 mass% or less, assuming that the total amount of SSS triglyceride constituting the fat or oil is 100 mass%. Accordingly, in a preferred embodiment, the lala triglyceride content of the SSS triglyceride is 20% by mass or less. The lower limit of the lala triglyceride content is not particularly limited, but is preferably 5 mass% or more, 6 mass% or more, 8 mass% or more, or 10 mass% or more.
The triglyceride component of the oil phase of the fat and oil composition for snack preparation 1 can be measured by a High Performance Liquid Chromatography (HPLC) method based on "standard fat and oil analysis test method 2.4.6.2-2013 established by japan oil chemical society. The triglyceride component represented in the present invention is based on: the obtained value was measured by a High Performance Liquid Chromatography (HPLC) method based on "the japan oil chemical society established standard oil and fat analysis test method 2.4.6.2-2013".
In the fat and oil composition for snack food 1, as the fat and oil (A), 1 kind of random ester exchange resin of the fat and oil (A-1) and the fat and oil (A-2) may be used alone, or 2 or more kinds of random ester exchange resins of the fat and oil (A-1) and the fat and oil (A-2) may be used in combination. Since the above-mentioned fat or oil (A) having an appropriate oil phase component can be easily obtained, it is preferable to use 2 or more kinds of random ester exchange resins of the fat or oil (A-1) and the fat or oil (A-2) in combination.
Hereinafter, as an embodiment of using 2 kinds of random ester exchange resins of the fat and oil (A-1) and the fat and oil (A-2) in combination, S in SSS triglyceride constituting the same is used in combination a S b S c 2 suitable examples of the random transesterified fat (1) and the random transesterified fat (2) having different triglyceride contents from each other to some extent will be described.
In a suitable embodiment of the method according to the invention,
the fat (A) is a mixture of a random interesterified fat (1) and a random interesterified fat (2),
a random interesterified fat (1) of a fat (A-1) and a fat (A-2), wherein the La content in the constituent fatty acids is 20 mass% or more and the S content in the SSS triglyceride is constituted a S b S c The triglyceride content A1 is 15% by mass or more,
a random interesterified fat (2) of the fat (A-1) and the fat (A-2), wherein the La content in the constituent fatty acids is 20 mass% or more and the S content in the SSS triglyceride is constituted a S b S c The triglyceride content A2 is 5% by mass or more and less than 15% by mass,
and satisfies A1-A2 ≥ 5. Oil or fat (A-1), type of oil or fat (A-2), and S a S b S c The triglyceride content is as defined above.
As described above, in order to further achieve the effect of the present invention of obtaining an oily snack which has excellent bloom resistance during long-term storage even when the CB content is increased and which exhibits sufficient meltability in the mouth and brittleness, it is preferable to adjust the oil phase component of the fat or oil (a) to the more preferable range described above. According to the present embodiment in which the random transesterified fat or oil (1) and the random transesterified fat or oil (2) are used in combination, it is easy to adjust to such a more preferable range, and therefore, such a range is preferable.
The random transesterified fat (1) is a random transesterified fat of the fat (A-1) and the fat (A-2), and has a La content of 20 mass% or more in constituent fatty acids and S in constituent SSS triglycerides a S b S c An oil or fat having a triglyceride content A1 of 15 mass% or more.
In the random ester-exchanged oil or fat (1), the La content is preferably 22 mass% or more, 23 mass% or more, or 24 mass% or more. The preferable range of the upper limit of the La content is as described for the fat (A).
In the random transesterified oil or fat (1), S in SSS triglyceride is constituted a S b S c The triglyceride content A1 is preferably 16% by mass or more, and more preferably 17% by mass or more. The S is a S b S c The upper limit of the triglyceride content A1 is preferably 25% by mass or less, more preferably 24% by mass or less, 22% by mass or less, or 20% by mass or less.
Other conditions of the oil phase component of the random transesterified fat or oil (1) are not particularly limited as long as the oil phase component suitable for realizing the above-mentioned fat or oil (a) in combination with the random transesterified fat or oil (2) is achieved, and may be determined within the range of the suitable oil phase component described for the fat or oil (a), for example.
The random transesterified fat (2) is a random transesterified fat of the fat (A-1) and the fat (A-2), and has a La content of 20 mass% or more in constituent fatty acids and S in constituent SSS triglycerides a S b S c An oil or fat having a triglyceride content A2 of 5% by mass or more and less than 15% by mass.
In the random ester-exchanged oil or fat (2), the La content is preferably 22 mass% or more, and more preferably 24 mass% or more, 25 mass% or more, 26 mass% or more, 28 mass% or more, or 30 mass% or more. The preferable range of the upper limit of the La content is as described for the fat (A).
In the random interesterified oil or fat (2), S in SSS triglyceride is constituted a S b S c The triglyceride content A2 is preferably determined so that the value of the difference A1-A2 is preferably 5.5 or more, more preferably 6 or more or 6.5 or more in relation to the above-mentioned A1. Specifically, the S a S b S c The triglyceride content A2 is preferably 14% by mass or less, more preferably 12% by mass or less or 11% by mass or less, provided that it is 5% by mass or more.
Other conditions of the oil phase component of the random transesterified fat (2) are not particularly limited, and an appropriate oil phase component for realizing the above-mentioned fat (a) in combination with the random transesterified fat (1) may be determined within the range of the appropriate oil phase component shown in the fat (a), for example.
The random ester-exchanged fat (1) and the random ester-exchanged fat (2) may be mixed at an arbitrary ratio, and from the viewpoint of further achieving the effect of the present invention that an oily snack can be obtained which has excellent bloom resistance when stored for a long period of time even when the CB content is increased, and which exhibits sufficient meltability in the mouth and brittleness, it is preferable that the relationship of X1 ≧ X2 is satisfied when the mass of the random ester-exchanged fat (1) is X1 and the mass of the random ester-exchanged fat (2) is X2. That is, the content of the random ester-exchanged fat (1) in the fat (a) is preferably 50% by mass or more. The above-mentioned X1 and X2 more preferably satisfy the relationship of 1.2. Ltoreq. X1/X2, and still more preferably satisfy the relationship of 1.4. Ltoreq. X1/X2. The upper limit of the ratio X1/X2 may be, for example, 50 or less, 20 or less, 10 or less, 5 or less, 3 or less, 2 or less, or the like.
The fat and oil composition for confectionery manufactured by the 1 st embodiment may contain a fat and oil other than the fat and oil (a) (hereinafter, also referred to as "other fat and oil") as long as the above conditions (1) and (2) are satisfied. Examples of the other fats and oils include: palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil (saflower oil), cocoa butter, shea butter, mango kernel oil, monkey fat, horse fat and other vegetable oils, beef tallow, milk fat, lard, fish oil, whale oil and other animal oils and fats obtained by subjecting these oils and fats to treatments such as hydrogenation, fractionation and the like. The content of the other fats and oils is preferably 10% by mass or less, 5% by mass or less, 3% by mass or less, or 1% by mass or less, or may not be included (0% by mass), when the total amount of the fat and oil composition for confectionery is 100% by mass.
Even when other oils and fats are contained, the components of the whole oil phase of the oil-and-fat composition for snack of item 1 preferably satisfy the preferable ranges of the fatty acid component and the triglyceride component. For example, for the fatty acid component, the following conditions are preferably satisfied: (1) The unsaturated fatty acid content is preferably less than 20% by mass when the total amount of the constituent fatty acids is 100% by mass, (2) the total content of P and St is preferably 30% by mass or more when the total amount of the constituent saturated fatty acids is 100% by mass, and the following conditions are preferably satisfied for the triglyceride component: (3) The SSS triglyceride content is preferably 40 mass% or more when the total amount of constituent triglycerides is 100 mass%, (4) the S content is preferably 40 mass% or more when the total amount of constituent SSS triglycerides is 100 mass%, (ii) the S content is preferably a S b S c The triglyceride content is preferably 5 mass% or more, (5) the content of LaSS triglyceride (i.e., la-containing mixed acid triglyceride) is preferably 40 mass% or more, assuming that the total amount of SSS triglyceride is 100 mass%, and (6) the content of lala triglyceride is preferably 20 mass% or less, assuming that the total amount of SSS triglyceride is 100 mass%. These (1)) Preferable conditions for the fatty acid component and the triglyceride component in (1) to (6) are as described above.
In the fat and oil composition for snack of the 1 st product, the content of trans fatty acids is preferably less than 5% by mass, more preferably less than 3% by mass, less than 2% by mass or less than 1.5% by mass, assuming that the total amount of the constituent fatty acids is 100% by mass. The fat and oil composition for confectionery of the present invention is preferably such a low trans fatty acid because it has high compatibility with CB.
The fat and oil composition for snack of item 1 may contain other components within a range that can achieve the effects of the present invention. Examples of the other components include: water, an emulsifier, a thickener stabilizer, a salt, a salty agent such as potassium chloride, a sour agent such as citric acid, acetic acid, lactic acid, gluconic acid, a milk or dairy product such as cow milk, condensed milk, skim milk powder, casein, whey powder, butter, cream, natural cheese, processed cheese, fermented milk, a saccharide such as sucrose, liquid sugar, honey, glucose, maltose, oligosaccharide, syrup, sorbitol, reduced syrup, molasses, a sugar such as a sugar alcohol, a dextrin, a sweetener such as stevioside and aspartame, a colorant such as β -carotene, caramel, monascus pigment, an antioxidant such as tocopherol and tea extract, a vegetable protein such as wheat protein, soybean protein, various processed eggs, a flavor, a seasoning, a pH adjuster, a food preservative, a shelf life extender, a fruit juice, coffee, a nut paste, a spice, a cacao mass (cocoa mass), a cocoa powder, a grain, a bean, a vegetable, meat, a fish, a shellfish, and other food additives.
Examples of the emulsifier include: glycerol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerol organic acid fatty acid ester, polyglycerol condensed ricinoleic acid ester, stearoyl calcium lactate, stearoyl sodium lactate, polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin, enzyme-treated lecithin, saponins, etc. These may be used alone in 1 kind or in combination of 2 or more kinds.
Examples of the thickening stabilizer include: guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, gelatin, starch, chemical starch, and the like. These may be used alone in 1 kind or in combination of 2 or more kinds.
The content of the other components in the fat and oil composition for confectionery 1 is appropriately selected depending on the purpose of use of these components, and is not particularly limited, and is preferably 20 mass% or less, 15 mass% or less, or 10 mass% or less, assuming that the total amount of the fat and oil composition for confectionery is 100 mass%.
The fat and oil composition for a snack according to item 1 can provide an oily snack having excellent bloom resistance during long-term storage even when the CB content is increased to such an extent that the cocoa flavor can be favorably perceived. The fat and oil composition for snack of item 1 also enables to obtain an oily snack exhibiting good melt feeling in the mouth and crispness. Therefore, the fat and oil composition for snack according to item 1 is suitable for oily snacks such as creamers including chocolate, icing, and butter syrup (butter cream), and is particularly suitable for chocolate.
The fat and oil composition for snack products of item 1 can be used in chocolate products, particularly non-modified chocolate products which do not require modification, as non-modified hard butter compositions. By using the fat and oil composition for confectionery 1 st as a non-heat-treated hard butter composition, the CB content in the oil phase can be increased to, for example, 10 mass% or more, 15 mass% or more, and 20 mass% or more while suppressing the occurrence of bloom during long-term storage.
The fat and oil composition for snack of item 1 is suitable for butter-based products, as described above. For example, it applies to: creamers for coating, creamers for filling, creamers for topping, creamers for spreads and the like. By using the fat and oil composition for snack food of the 1 st embodiment, good heat resistance can be obtained, and for example, a state in which stickiness is suppressed can be maintained even when the composition is contacted after storage at a certain temperature, and therefore, the composition is particularly suitable for: creams for coating.
[ method for producing fat composition for confectionery ]
An example of the method for producing the fat and oil composition for snack of item 1 will be described.
In one embodiment, the method for producing the fat or oil composition for snack of item 1 comprises:
a step in which a fat (A) having a La content of 35-60 mass% in the constituent fatty acids and a fat (A-2) having a P content of 35 mass% or more in the constituent fatty acids are subjected to random transesterification to prepare a fat (A), wherein the random transesterification is performed so that the mass ratio M2/M1 is in the range of 0.25-2, where M1 represents the mass of the fat (A-1) and M2 represents the mass of the fat (A-2); and
the amount of the fat or oil (a) to be blended is adjusted so that the content of the fat or oil (a) in the oil phase is 80 mass% or more.
The types of the fat and oil (a-1) and the fat and oil (a-2), the suitable form of the fat and oil (a) (suitable fatty acid component and triglyceride component), and the suitable configuration of the fat and oil composition for confectionery are as described in the section [ fat and oil composition for confectionery ].
First, an oil-and-fat complex is prepared by mixing the oil-and-fat (A-1) with the oil-and-fat (A-2). If the fat and oil composition for confectionery satisfying the above conditions (1) and (2) can be obtained, 2 or more kinds of fats and oils may be used in combination as the fat and oil (a-1), 2 or more kinds of fats and oils may be used in combination as the fat and oil (a-2), and further fats and oils other than the fat and oil (a-1) and the fat and oil (a-2) may be used to prepare the fat and oil complex.
In the oil-and-fat composition, the mass ratio M2/M1 is in the range of 0.25 to 2, where M1 represents the mass of the oil-and-fat (A-1) and M2 represents the mass of the oil-and-fat (A-2). The lower limit of the mass ratio M2/M1 is preferably 0.3 or more, and the upper limit thereof is preferably 1.5 or less, more preferably 1.3 or less, 1.25 or less, 1.2 or less, 1.15 or less, 1.1 or less, or 1.05 or less.
Next, the oil and fat complex obtained by the preparation is subjected to random transesterification to obtain a random transesterified oil and fat (a)).
When random transesterification is carried out, a chemical catalyst may be used, and an enzyme may be used. Examples of the chemical catalyst include: alkali metal catalysts such as sodium methoxide, etc. Examples of the enzyme include: lipases derived from microorganisms belonging to the genus Alcaligenes (Alcaligenes), rhizopus (Rhizopus), aspergillus (Aspergillus), mucor (Mucor), penicillium (Penicillium), and the like. The lipase may be immobilized on an ion exchange resin or a carrier such as diatomaceous earth or ceramics to be used as an immobilized lipase, or may be used in the form of powder.
The oil after random ester exchange can be purified. As a method for purification, bleaching, deodorization, etc. can be appropriately selected. In particular, when a chemical catalyst such as sodium methoxide is used in the random transesterification, the added chemical catalyst is preferably deactivated and removed to stabilize the quality of the resulting fat and oil composition for confectionery. The purification method is not particularly limited, and for example, the obtained random ester-exchanged oil and fat may be deodorized by adding an acid and an adsorbent in an amount of 0.1 to 8.0 mass% sufficient for deactivation of the chemical catalyst added thereto, and performing deactivation treatment of the chemical catalyst and bleaching treatment at a bleaching temperature of 75 to 105 ℃ for a bleaching time of 15 to 60 minutes under reduced pressure at a deodorization temperature of 180 to 265 ℃ for a deodorization time of 20 to 90 minutes. The kind and amount of the acid used for deactivating the chemical catalyst are not particularly limited, and for example, when sodium methoxide is used as the chemical catalyst, an equivalent amount of polycarboxylic acid or the like can be used. As the adsorbent for bleaching, silica gel, activated carbon, or the like may be used in addition to clay.
In the fat and oil composition for snack of item 1, 1 kind of the random transesterified fat and oil obtained therefrom may be used alone, or 2 or more kinds of the random transesterified fat and oil may be used in combination. Since it is easy to adjust the oil phase component of the fat or oil (a) to the more suitable range described above, it is preferable to use S constituting SSS triglyceride in combination as described above a S b S c The triglyceride contents are within a certain range of each otherRandom interesterified fats (1) and random interesterified fats (2) which differ in degree by 2. In the case of combined use, suitable amounts thereof are as described above.
The obtained transesterified oil or fat may be subjected to fractional distillation within a range not to impair the effects of the present invention. Examples of the fractionation treatment include: known treatments such as wet fractionation using a solvent such as acetone or hexane, and dry fractionation without using a solvent are used.
The method for producing a fat and oil composition for snack products of item 1 comprises: using the thus prepared fat or oil (a), the amount of the fat or oil (a) to be blended is adjusted so that the content of the fat or oil (a) in the oil phase is 80 mass% or more.
The preferable range of the content of the fat or oil (a) in the oil phase may be a range in which components other than the fat or oil (a) in the fat or oil composition for confectionery can be blended, as described in the above section [ fat or oil composition for confectionery ].
[ oily dessert ]
The oil-based confectionery can be produced using the fat and oil composition for confectionery 1. The present invention also provides such an oily snack.
The oily snack of the present invention comprises the fat and oil composition for snack of item 1. In a preferred embodiment, the oily snack of the present invention is a chocolate, butter, or the like having an oil phase as a continuous phase, and the fat and oil composition for snack preparation 1 is used in all or a part of the oil phase. Thus, in one embodiment, the oily snack of the present invention is a chocolate or cream.
In the present invention, "chocolate" is a concept including not only chocolate and quasi-chocolate specified by the national impartial trade commission of chocolate industry but also fat-and-oil processed foods such as raw chocolate, white chocolate, and colored chocolate using cocoa mass, cocoa butter, and cocoa beans, and includes a wide range of products including: mixing various powder foods such as cacao mass, cacao powder, and milk powder, oils and fats, saccharides, emulsifier, perfume, and pigment at any ratio, and grinding by conventional method.
The cream in the present invention is a generic name of cream having a fat as a continuous phase, and examples of the cream include: frosting, sweetened butter slurry, melted butter and double emulsified butter.
The amount of the fat and oil composition for the 1 st snack in the oil center of the present invention is preferably 60% by mass or more, more preferably 65% by mass or more or 70% by mass or more, of the total fat and oil contained in the oil center. The upper limit of the amount used is not particularly limited, but is preferably 90% by mass or less, 85% by mass or less, or 80% by mass or less from the viewpoint of achieving a sufficient CB content.
In the oil confectionery of the present invention, the CB content in the oil phase is preferably 5% by mass or more, more preferably 7% by mass or more, 8% by mass or more, 9% by mass or more, or 10% by mass or more, from the viewpoint of obtaining an oil snack exhibiting a preferable cocoa flavor. The oily snack of the present invention can suppress blooming during long-term storage and can further increase the content of CB in the oil phase. For example, in the oil-based confectionery of the present invention, the CB content in the oil phase may be increased to 12 mass% or more, 14 mass% or more, 15 mass% or more, 16 mass% or more, 18 mass% or more, or 20 mass% or more. The upper limit of the CB content is preferably 30% by mass or less or 25% by mass or less from the viewpoint of suppressing the occurrence of blooming during long-term storage. Accordingly, in a preferred embodiment, the content of Cacao Butter (CB) in the oil core of the present invention is 5 to 25% by mass.
The oil confectionery of the present invention can be produced by any conventionally known method, except that the No. 1 confectionery oil and fat composition is used.
The oily snack of the present invention produced using the oil and fat composition for snack 1 can suppress the occurrence of blooming for 120 days under repeated temperature cycling conditions of 15 ℃ for 12 hours to 25 ℃ for 12 hours even when the CB content is increased to such an extent that the cocoa flavor can be favorably perceived (for example, the CB content in the oil phase is 10% by mass or more, 15% by mass or more, or 20% by mass or more), and can exhibit extremely high bloom resistance. The oily snack of the present invention produced using the fat and oil composition for snack of item 1 also exhibits good heat resistance, and can be kept in a state of being inhibited from becoming sticky even when it is brought into contact with it after storage at a certain temperature, for example.
< embodiment 2>
Hereinafter, embodiment 2 of the present invention will be described. Embodiment 2 of the present invention can solve or achieve the technical problems and effects described above in embodiment 2 of the present invention.
[ fat and oil compositions for confectionery ]
The fat and oil composition for confectionery according to embodiment 2 of the present invention (hereinafter, also referred to as "fat and oil composition for confectionery 2") satisfies the following conditions (1) to (3),
(1) The SSS triglyceride content constituting the triglyceride is 40 mass% or more,
(2) S in SSS triglycerides a S b S c The content of triglyceride is 5% by mass or more,
(3) The ratio SFC-25/SFC-35 of the solid fat content SFC-25 (%) at 25 ℃ to the solid fat content SFC-35 (%) at 35 ℃ is 4.3 to 7.5,
wherein,
s represents a saturated fatty acid, and S represents a saturated fatty acid,
S a represents lauric acid (La) or myristic acid (M),
S b and S c Represents a saturated fatty acid having 16 or more carbon atoms,
S a 、S b and S c Has 46 total carbon atoms.
Condition (1)
Condition (1) relates to the SSS triglyceride content in the constituent triglycerides. In the fat and oil composition for a snack made in the 2 nd embodiment, the SSS triglyceride content is 40 mass% or more, assuming that the total amount of triglycerides constituting the fat and oil composition is 100 mass%.
In the combination of the conditions (2) and (3), the SSS triglyceride content is preferably 45 mass% or more, more preferably 50 mass% or more, 52 mass% or more, 54 mass% or more, 55 mass% or more, 56 mass% or more, 58 mass% or more, or 60 mass% or more, from the viewpoint of achieving an oily snack excellent in bloom resistance during long-term storage even when the CB content is increased, and from the viewpoint of achieving an oily snack exhibiting a mouth-melting feel matching the mouth-melting feel of a baked snack in a combined snack with a baked snack.
The upper limit of the SSS triglyceride content is preferably less than 85 mass%, and more preferably 80 mass% or less, 75 mass% or less, 70 mass% or less, 68 mass% or less, 66 mass% or less, or 65 mass% or less, in the combination of conditions (2) and (3), from the viewpoint of achieving an oily snack with excellent bloom resistance and from the viewpoint of achieving an oily snack that exhibits a mouth-meltability that matches the mouth-meltability of a baked snack.
As described below, in the 2 nd confectionery oil or fat composition, the La content in the constituent fatty acids is preferably 25 mass% or more, and the 2 nd confectionery oil or fat composition is preferably a confectionery oil or fat composition having a high lauric acid content.
Condition (2)
Condition (2) relates to S in SSS triglyceride a S b S c Triglyceride content. In the fat and oil composition for snack 2, S is present in an amount of 100% by mass based on the total amount of SSS triglycerides a S b S c The triglyceride content is 5% by mass or more.
In the combination of the conditions (1) and (3), the S is an S component from the viewpoint of achieving an oily snack excellent in bloom resistance even when stored for a long period of time with an improved CB content, and from the viewpoint of achieving an oily snack exhibiting a melting sensation in the mouth matching the melting sensation in the mouth of a baked snack in a combined snack with a baked snack a S b S c The triglyceride content is preferably 6% by mass or more, more preferably 8% by mass or more, and still more preferably 10% by mass or more, 10.5% by mass or more, or 11% by mass or more.
The S is a S b S c GlycerolThe upper limit of the triester content is preferably 20 mass% or less, more preferably 15 mass% or less, and even more preferably 13 mass% or less, from the viewpoint of achieving an oily snack having excellent bloom resistance and from the viewpoint of achieving an oily snack exhibiting a mouth-melt feeling matching the mouth-melt feeling of a baked snack in the combination of conditions (1) and (3). In the combination of the conditions (1) and (3), especially S a S b S c When the triglyceride content is 13% by mass or less (5% by mass or more), the effect of the present invention, which is excellent in the bloom resistance during long-term storage even when the CB content is increased and exhibits a mouth-melting sensation matching the mouth-melting sensation of a baked snack, can be further achieved, and therefore, the present invention is preferable.
Thus, in a suitable embodiment, S in SSS triglyceride a S b S c The triglyceride content is 5-13% by mass.
The S is a S b S c The upper limit of the triglyceride content is more preferably 12.5% by mass or less or 12% by mass or less.
S a S b S c Triglycerides, in S a LaPSt triglyceride in case of La, S a In the case of M, PPM triglyceride. Here, st represents stearic acid, and P represents palmitic acid, the same applies hereinafter.
In the combination of the conditions (1) and (3), S is from the viewpoint of further achieving the effect of the present invention that the oily snack having excellent bloom resistance during long-term storage even when the CB content is increased and exhibiting a melt-in-the-mouth feeling matching the melt-in-the-mouth feeling of the baked snack can be achieved a Preferably La. Will S a S b S c The LaPSt triglyceride content is preferably 70% by mass or more, 75% by mass or more, 80% by mass or more, or 85% by mass or more, assuming that the total amount of triglycerides is 100% by mass. S a S b S c The upper limit of the LaPSt triglyceride content in the triglyceride is not particularly limited, and may be 100 mass%. In a suitable embodiment, S a S b S c TriglyceridesSubstantially LaPSt triglyceride, S a S b S c The LaPSt triglyceride content in the triglyceride is 85% by mass or more.
SSS triglyceride content, S under the conditions (1) and (2) a S b S c Triglyceride content as an example, the triglyceride component in the oil phase can be measured by a High Performance Liquid Chromatography (HPLC) method based on "standard oil and fat analysis test method 2.4.6.2-2013" established by japan oil chemical society as described in the oil and fat composition for snack manufactured as part 1.
Condition (3)
Condition (3) relates to the solid fat content. In the fat and oil composition for snack preparation No. 2, the ratio SFC-25/SFC-35 of the solid fat content SFC-25 (%) at 25 ℃ to the solid fat content SFC-35 (%) at 35 ℃ is in the range of 4.3 to 7.5.
In the combination of conditions (1) and (2), from the viewpoint of further achieving the effect of the present invention that the long-term storage is excellent in the bloom resistance even when the CB content is increased and the mouth-melted feeling matching the mouth-melted feeling of the baked confectionery is exhibited, the ratio SFC-25/SFC-35 is preferably 4.5 or more, and more preferably 4.8 or more, 5 or more, 5.2 or more, 5.4 or more, or 5.5 or more.
The upper limit of the ratio SFC-25/SFC-35 is preferably 7 or less, more preferably 6.8 or less, 6.6 or less, or 6.5 or less, in the combination of conditions (1) and (2), from the viewpoint of achieving an oily snack having excellent bloom resistance and from the viewpoint of achieving an oily snack exhibiting a melt-in-the-mouth feel matching the melt-in-the-mouth feel of a baked snack.
As long as the condition (3) is satisfied, the values of SFC-25 and SFC-35 are not particularly limited, and from the viewpoint of realizing an oily snack that exhibits a mouth melting sensation that closely matches the mouth melting sensation of a baked snack in a combined snack with a baked snack, SFC-35 is preferably 11% or less, more preferably 10% or less, 9% or less, 8% or less, 7.5% or less, or 7% or less. Accordingly, in a suitable embodiment, the SFC-35 is 11% or less. The lower limit of SFC-35 is not particularly limited as long as the condition (3) is satisfied in the relationship with SFC-25, and is preferably 2% or more, 3% or more, 4% or more, or 5% or more from the viewpoint of realizing an oily snack that exhibits a mouth melting sensation that closely matches the mouth melting sensation of a baked snack in a combined snack with the baked snack.
The solid fat content of the fat and oil composition for confectionery manufactured in item 2 can be measured by pulse NMR (direct method) described in cd16b-93 of AOCS official method. The solid fat content SFC-25 at 25 ℃ indicated in the present invention is based on: a sample (fat and oil composition for confectionery) which had been allowed to stand in a thermostatic bath set at 25 ℃ for 30 minutes was measured by the pulse NMR (direct method) to obtain a value (in terms of oil phase). Furthermore, the solid fat content SFC-35 at 35 ℃ indicated in the present invention is based on: the value (in terms of oil phase) obtained by measurement by the pulse NMR (direct method) of a sample which had been left to stand in a constant temperature bath set at 35 ℃ for 30 minutes.
Other suitable conditions
The fat and oil composition for snack preparation of item 2 preferably satisfies the following conditions concerning the oil phase component, in addition to the above conditions (1) to (3). Thereby, it is possible to further realize: the oily snack having excellent bloom resistance during long-term storage even when the CB content is increased achieves the effect of the present invention, that is, an oily snack exhibiting a mouth-melting sensation matching the mouth-melting sensation of a baked snack among combined snacks with the baked snack.
In the snack oil and fat composition for the product 2, the content of LaSS triglyceride (i.e., la-containing mixed acid triglyceride) is preferably 40 mass% or more, more preferably 45 mass% or more, 50 mass% or more, 55 mass% or more, or 60 mass% or more, assuming that the total amount of SSS triglyceride is 100 mass%. Accordingly, in a suitable embodiment, the LaSS triglyceride content of the SSS triglycerides is 40 mass% or more. The upper limit of the content of the LaSS triglyceride is preferably 85 mass% or less, and more preferably 80 mass% or less, 75 mass% or less, 74 mass% or less, 72 mass% or less, or 70 mass% or less.
In the fat and oil composition for confectionery 2, the lala triglyceride content is preferably 20% by mass or less, more preferably 18% by mass or less, 16% by mass or less, or 15% by mass or less, assuming that the total amount of SSS triglycerides is 100% by mass. Accordingly, in a preferred embodiment, the lala triglyceride content of the SSS triglyceride is 20% by mass or less. The lower limit of the lala triglyceride content is not particularly limited, but is preferably 5 mass% or more, 6 mass% or more, 8 mass% or more, or 10 mass% or more.
In the fat and oil composition for snack preparation 2, the saturated fatty acid content is preferably 70 mass% or more, 75 mass% or more, 76 mass% or more, 78 mass% or more, or 80 mass% or more, assuming that the total amount of the constituent fatty acids is 100 mass%. The upper limit of the saturated fatty acid content is not particularly limited, but is preferably 90 mass% or less, 88 mass% or less, 86 mass% or less, or 85 mass% or less.
In the fat and oil composition for snack preparation of claim 2, the La content is preferably 25 mass% or more, assuming that the total amount of the constituent fatty acids is 100 mass%. The fat and oil composition for refreshments of item 2 can suppress the occurrence of blooming during long-term storage even when the CB content in the oil phase is increased to 10 mass% or more in such a type having a high lauric acid content as described below. The upper limit of the La content is preferably 40 mass% or less or 35 mass% or less from the viewpoint of further achieving the effect of the present invention.
In the fat and oil composition for snack made in item 2, the total content of palmitic acid (P) and stearic acid (St) is preferably 40 mass% or more, assuming that the total amount of the constituent saturated fatty acids is 100 mass%. As described above, the 2 nd snack oil or fat composition is preferably a type having a high lauric acid content, and the effect of the present invention can be further achieved by containing a relatively long-chain fatty acid such as P or St in the above-described preferred range. Therefore, in a preferred embodiment, the total content of palmitic acid (P) and stearic acid (St) in the constituent saturated fatty acids is 40 mass% or more. The total content of P and St is more preferably 42 mass% or more, 43 mass% or more, or 44 mass% or more. The upper limit of the total content of P and St is preferably 60 mass% or less, and more preferably 55 mass% or less or 50 mass% or less.
Wherein, the content of P is preferably higher than that of St, and the content of P is preferably higher than that of St: 2% by mass or more, 4% by mass or more, or 5% by mass or more. In this case, the difference between the content of P and the content of St (P content (%) -St content (%)) is preferably 20% by mass or less, more preferably 15% by mass or less or 10% by mass or less.
In the fat and oil composition for snack preparation 2, the content of the saturated fatty acid having 20 or more carbon atoms is preferably 0.5% by mass or more, 0.6% by mass or more, 0.8% by mass or more, or 1% by mass or more, assuming that the total amount of the constituent saturated fatty acids is 100% by mass. In the combination of the above conditions (1) and (2), there is a tendency that the above condition (3) can be easily adjusted to a preferable range by containing such a long-chain saturated fatty acid in a given amount. The upper limit of the content of the saturated fatty acid having 20 or more carbon atoms is preferably 3% by mass or less, 2.8% by mass or less, 2.6% by mass or less, 2.5% by mass or less, 2.4% by mass or less, 2.2% by mass or less, or 2% by mass or less.
The content of trans fatty acids in the No. 2 snack oil-and-fat composition may be the same as that in the No. 1 snack oil-and-fat composition. The fat and oil composition for snack products of item 2 is preferably low in trans fatty acids because it has high compatibility with CB.
As described for the fat and oil composition for snack preparation 1, the fatty acid component of the oil phase of the fat and oil composition for snack preparation 2 can be measured by capillary gas chromatography based on "standard fat and oil analysis test method 2.4.2.3-2013 established by japan oil chemical society" and "standard fat and oil analysis test method 2.4.4.3-2013 established by japan oil chemical society".
An example of the method for producing the fat and oil composition for snack production of item 2 will be described.
First, an oil-and-fat complex in which the content of saturated fatty acid, the content of La, and the total content of P and St in the constituent fatty acid components are preferably within the above-described preferred ranges is prepared. When the oil-and-fat complex is prepared so that the content of the saturated fatty acid having 20 or more carbon atoms is in the above-mentioned preferred range, the condition (3) is easily adjusted to the preferred range, and is therefore preferred.
The oil or fat used for preparing the oil or fat complex is not particularly limited, and the oil or fat complex may be prepared by mixing one or more kinds of oils or fats obtained by subjecting a vegetable oil or fat such as palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil (saflower oil), cocoa butter, shea butter, mango kernel oil, monkey fat, and horse fat, or animal oils and fats such as beef tallow, milk fat, lard, fish oil, and whale oil, and by subjecting these oils or fats to one or more kinds of treatments selected from hydrogenation, fractionation, and transesterification.
Next, the oil-and-fat complex obtained by the preparation is subjected to transesterification to obtain a transesterified oil.
The transesterification may be a random transesterification or a site-specific transesterification, and the transesterification based on the random transesterification is preferable because the triglyceride component can be easily adjusted to the above-mentioned suitable form and range, for example, in the above-mentioned condition (2).
When the transesterification is carried out, a chemical catalyst or an enzyme can be used, and examples of the chemical catalyst or the enzyme are as described for the fat and oil composition for snack production 1.
The transesterified fat or oil may be purified. The purification method and conditions were as described for the fat and oil composition for snack preparation No. 1.
The fat and oil composition for snack food 2 may be the transesterified oil itself obtained therefrom, or may be a mixture of 2 or more kinds of the transesterified oils obtained therefrom. It is preferable to mix 2 or more kinds of the obtained transesterified oils because the fat and oil composition for confectionery satisfying all of the above conditions (1) to (3) can be easily produced.
The obtained transesterified oil may be subjected to a fractionation treatment as long as all of the conditions (1) to (3) are satisfied. Examples of the fractionation treatment include: known treatments such as wet fractionation using a solvent such as acetone or hexane, and dry fractionation without using a solvent are used.
The fat and oil composition for confectionery manufactured in item 2 may contain a fat and oil other than transesterified oil (hereinafter, also referred to as "other fat and oil") as long as all of the above conditions (1) to (3) are satisfied. Examples of other fats and oils and the contents thereof may be the same as those described for the fat and oil composition for snack food of item 1.
The fat and oil composition for confectionery manufactured in item 2 may contain other components within a range that can achieve the effects of the present invention. Examples of other components and their contents may be the same as those described for the fat and oil composition for snack food No. 1.
The fat and oil composition for refreshments of item 2 can provide an oily snack having excellent bloom resistance during long-term storage even when the CB content is increased to such an extent that the cocoa flavor can be favorably perceived. The fat and oil composition for a snack according to item 2 can also give an oily snack exhibiting a good melt feeling in the mouth, and can give an oily snack exhibiting good heat resistance. Therefore, the fat and oil composition for confectionery manufactured in item 2 is suitable for oily confectionery such as butter-based confectionery including chocolate, icing, and sweetened butter slurry, and is particularly suitable for chocolate.
The 2 nd fat and oil composition for a baked snack also can provide a mouth-melting sensation that matches the mouth-melting sensation of a baked snack in a combined snack with a baked snack. Therefore, the 2 nd fat and oil composition for a snack is suitable for a combined snack of an oily snack and a baked snack.
The fat and oil composition for confectionery manufactured in item 2 can be used suitably for chocolate, particularly non-modified chocolate not requiring modification, and as a non-modified hard butter composition. When the No. 2 confectionery oil-and-fat composition is used as a non-heat-treated hard butter composition, the CB content in the oil phase can be increased to, for example, 10 mass% or more, 15 mass% or more, and 20 mass% or more while suppressing the occurrence of bloom during long-term storage. In the present specification, "oil phase" and "oil and fat component" mean that oil-soluble components are contained in addition to triglycerides.
The fat and oil composition for snack preparation of item 2 is suitable for butter-based products, as described above. For example, it applies to: creamers for coating, creamers for filling, creamers for topping, creamers for spreads and the like. By using the oil and fat composition for confectionery 2 as in the oil and fat composition for confectionery 1, good heat resistance can be obtained, and for example, a state in which stickiness is suppressed can be maintained even when the composition is brought into contact with a food after storage at a certain temperature, and therefore, the oil and fat composition for confectionery 2 is particularly suitable for: creams for coating.
[ oily dessert ]
An oily snack can be produced using the fat and oil composition for snack production No. 2. The present invention also provides such an oily snack.
The oily snack of the present invention contains the fat and oil composition for snack 2. In a preferred embodiment, the oily snack of the present invention is a chocolate, butter, or the like having an oil phase as a continuous phase, and the fat and oil composition for snack preparation 2 is used in all or a part of the oil phase. Therefore, in one embodiment, the oily snack of the present invention is chocolate-like or cream-like.
The amount of the fat and oil composition for confectionery 2 nd in the oil confectionery of the present invention can be in the range described for the fat and oil composition for confectionery 1 st.
In the oil core of the present invention, the CB content in the oil phase may be in the range described in embodiment 1.
The oily snack of the present invention can be produced by any conventionally known method, except that the No. 2 snack-making oil or fat composition is used as the snack-making oil or fat composition.
The oily snack of the present invention produced using the snack oil-and-fat composition for the 2 nd product can suppress the occurrence of blooming for as long as 120 days under the repeated temperature cycle condition of 15 ℃ for 12 hours to 25 ℃ for 12 hours, even when the CB content is increased to such an extent that the cocoa flavor can be favorably perceived (for example, the CB content in the oil phase is 10 mass% or more, 15 mass% or more, or 20 mass% or more), and can exhibit extremely high bloom resistance.
The oily snack of the present invention produced using the fat and oil composition for snack manufactured by item 2 can further exhibit: even when stored in an environment of 30 ℃ for 3 days, there was almost or no deposition of grease or deposits on the fingers when the fingers were brought into contact with the surface, and extremely high heat resistance such as deformation was not observed at the positions of contact with the fingers.
The oily snack of the present invention produced using the fat and oil composition for a fabricated snack of item 2 can also exhibit a mouth melting sensation matching the mouth melting sensation of a baked snack in a combined snack with the baked snack. In such a combination snack, the amount of the oily snack of the present invention to be used may be preferably 1 part by mass or more, 1.5 parts by mass or more, or 2 parts by mass or more, and may be preferably 10 parts by mass or less, 8 parts by mass or less, 6 parts by mass or less, or 5 parts by mass or less, with respect to 1 part by mass of the baked snack. In the fabricated snack, conventionally known cookies, biscuits, and the like can be used as the baked snack. By using the oily snack of the present invention, a strong and integrated flavor can be achieved regardless of the type of baked snack.
Examples
The present invention will be specifically described below with reference to examples. Among them, the present invention is not limited to the embodiments shown below. In the following description, "part(s)" and "%" mean "part(s) by mass" and "% by mass", respectively, unless otherwise specified.
< embodiment 1>
Embodiment 1 of the present invention will be specifically described with reference to examples.
[ measurement and evaluation methods ]
The measurement and evaluation method will be described below.
< measurement of oil phase component of fat and oil composition for confectionery >
Determination of the fatty acid component
The fatty acid components of the oil phase of the confectionery fat compositions produced in the examples and comparative examples were measured by capillary gas chromatography based on "standard fat analysis test method 2.4.2.3-2013 defined by japan oil chemical society" and "standard fat analysis test method 2.4.4.3-2013 defined by japan oil chemical society".
The various measurement conditions are as follows.
(sample introduction mode) flow dividing mode
(Detector) FID Detector
(Carrier gas) helium 1ml/min
(Cylinder) GL "TC-70" manufactured by SCIENCES Inc "
(column temperature) 190 deg.C
(analysis time) 40 minutes
(injection port temperature) 250 DEG C
(Detector temperature) 260 deg.C
(split ratio) 100
Determination of the triglyceride fraction
The triglyceride (triacylglycerol) composition of the oil phase of the fat and oil composition for confectionery produced in examples and comparative examples was measured by a High Performance Liquid Chromatography (HPLC) method based on "standard fat and oil analysis test method 2.4.6.2-2013" established by japan oil chemical society.
The respective measurement conditions are as follows.
(detector): differential refractive detector
(column): didodecyl Column (DCS)
(mobile phase): acetone acetonitrile =65 (volume ratio)
(flow rate): 1ml/min
(column temperature): 40 deg.C
(back pressure): 3.8MPa
< evaluation of blooming of oily confectionery >
The oily cakes produced in examples and comparative examples were subjected to a blooming test according to the following procedure, and the blooming was evaluated. Specifically, the sample (oily snack) was left to stand and stored for 120 days from the date of production in a program thermostatic bath set to repeat temperature cycle conditions of 15 ℃ for 12 hours, and then 25 ℃ for 12 hours. Then, the surface of the sample was visually observed on the 30 th, 60 th, 90 th and 120 th days from the production day, and the blooming was evaluated according to the following evaluation criteria.
Evaluation criteria for blooming:
+: no blooming was observed on the surface of the sample, and the sample was glossy
+ -: no blooming was observed on the sample surface, but no gloss
-: blooming was observed on a part of the surface of the sample
- -: severe blooming was observed on the surface of the sample
< evaluation of crispness of oily snack >
The oily snacks produced in examples and comparative examples were adjusted to 20 ℃ and then evaluated for brittleness according to the following evaluation criteria.
Criterion for brittleness evaluation:
+++: has a crisp and refreshing texture and is excellent
++: exhibit good brittleness
+: slightly tacky but can be separated without problems
-: stickiness, poor
- -: on a tacky basis, the fracture surface exhibits slightly stretched physical properties, and is poor
< evaluation of mouth-melting feeling of oily dessert >
For the oily snacks produced in examples and comparative examples, sensory evaluation was performed by 10 panelists according to the following evaluation criteria. The total score of 10 panelists was determined, and the results are shown in Table 3, wherein +++, when the total score is 45 to 50 points, +++, when the total score is 38 to 44 points, and + 14 to 29 points, and-0 to 13 points. Before the evaluation, the degree of incorporation of the functionality corresponding to each fraction was adjusted among panelists.
Evaluation criteria for mouth melting feeling:
and 5, dividing: is excellent in
And 3, dividing: good effect
1 minute: slightly worse
0 minute: difference (D)
Production example 1-1 (production of random ester-exchanged oil and fat (a))
75 parts of palm kernel oil (corresponding to "fat and oil (A-1)", containing 50.1% lauric acid (La) in constituent fatty acids) and 25 parts of extremely hydrogenated palm oil (corresponding to "fat and oil (A-2)", containing 0.2% La, 44.6% palmitic acid (P) and 53.6% stearic acid (St)) obtained by hydrogenating palm oil to an iodine value of 1 or less were mixed in a molten state to prepare a fat and oil mixture. The mixed fat was put into a four-necked flask and heated at a liquid temperature of 110 ℃ under vacuum for 30 minutes. Then, sodium methoxide as a random transesterification catalyst was added in an amount of 0.2% based on the oil, the liquid temperature was adjusted to 85 ℃, and the mixture was further heated under vacuum for 1 hour to perform a random transesterification reaction, and citric acid was added to neutralize the sodium methoxide. Next, bleaching was performed by adding clay (the amount of clay is 3% based on the oil, the treatment temperature is 85 ℃ C.), the clay was filtered off, and then deodorization was performed (the amount of steam injected is 5% based on the oil at 250 ℃ C., 60 minutes) to obtain a random ester-exchanged oil (a).
The random transesterified fat (a) had a La content of 34.1% in the constituent fatty acids and S content in the SSS triglyceride a S b S c The triglyceride content was 10.8%, corresponding to "random interesterified fat (2)".
Production example 1-2 (production of random ester-exchanged oil and fat (b))
50 parts of palm kernel oil (corresponding to "fat (a-1)"; content of La in constituent fatty acids: 50.1%) and 50 parts of extremely hydrogenated palm oil (corresponding to "fat (a-2)"; content of La in constituent fatty acids: 0.2%, content of P: 44.6%, content of St: 53.6%) obtained by hydrogenating palm oil until iodine value becomes 1 or less were mixed in a molten state to prepare a fat blend. This mixed fat and oil was subjected to a random transesterification reaction using sodium methoxide as a catalyst and a purification treatment by bleaching and deodorization in the same manner as in production example 1-1 to obtain a random transesterified fat and oil (b).
The random transesterified fat (b) had a La content of 24.2% in the constituent fatty acids and S content in the SSS triglyceride a S b S c Glycerol IIIThe ester content was 17.7%, which corresponds to "random transesterified fat (1)".
Production example 1-3 (production of random ester-exchanged oil and fat (c))
45 parts by mass of palm kernel oil (corresponding to "fat and oil (A-1)"; la content in constituent fatty acids: 50.1%) and 55 parts by mass of palm stearin (corresponding to "fat and oil (A-2)"; la content in constituent fatty acids: 0.4%, P content: 62.4%, st content: 4.6%) were mixed in a molten state to prepare a fat and oil mixture. This mixed oil and fat was subjected to a random transesterification reaction using sodium methoxide as a catalyst and a purification treatment of bleaching and deodorization in the same manner as in production example 1-1 to obtain a random transesterified oil and fat (c).
The random interesterified fat (c) contained 21.9% of La in the constituent fatty acids and S in the constituent SSS triglycerides a S b S c The triglyceride content was 10.9% relative to "random transesterified fat and oil (2)".
[ example 1-1]
(1) Production of fat and oil composition for snack preparation 1-1
The random transesterified fat (a) was used as it was as the fat or oil composition for confectionery 1-1.
(2) Preparation method of oily snack
Oily snacks a, B and C, which were non-texturized chocolates having CB contents of about 10%, about 15% and about 20%, were produced using the fat and oil composition for confectionery 1-1 in the formulation described in table 1-1. Specifically, cocoa mass and cocoa butter were heated to about 55 ℃ to be dissolved, cocoa powder and granulated sugar were added thereto and kneaded, then part of the fat and oil composition for confectionery 1-1 was dissolved and added thereto within a range that can provide hardness suitable for a roll mill, further kneaded, compacted, and then lecithin and the remaining fat and oil composition for confectionery were added thereto and kneaded to obtain a chocolate dough. The chocolate dough was injected into a mold, and cooled and solidified at 5 ℃ for 30 minutes to obtain oiliness snacks A, B and C.
[ Table 1-1]
*1 The cocoa powder has fat content of 11%, the cocoa mass has fat content of 55%, and the fats are cocoa butter
[ examples 1-2]
The random ester-exchanged oil (a) 80 parts and the random ester-exchanged oil (b) 20 parts were mixed in a molten state to prepare a fat composition for confectionery 1-2.
Using the obtained fat and oil composition for confectionery 1-2, oily confections a, B and C were produced in the same manner as in example 1-1.
[ examples 1 to 3]
The random interesterified fat (a) 60 parts and the random interesterified fat (b) 40 parts were mixed in a molten state to produce fat and oil compositions 1 to 3 for confectionery.
Using the obtained fat and oil compositions for confectionery 1 to 3, oily confections A, B and C were produced in the same manner as in example 1 to 1.
[ examples 1 to 4]
40 parts of random interesterified fat (a) and 60 parts of random interesterified fat (b) were mixed in a molten state to produce fat compositions 1 to 4 for confectionery.
Using the obtained oil and fat compositions for confectionery 1 to 4, oily confections A, B and C were produced in the same manner as in example 1 to 1.
[ examples 1 to 5]
20 parts of the random ester-exchanged oil (a) and 80 parts of the random ester-exchanged oil (b) were mixed in a molten state to prepare fat compositions 1 to 5 for confectionery.
Using the obtained fat and oil compositions for confectionery 1 to 5, oily confections A, B and C were produced in the same manner as in example 1 to 1.
[ examples 1 to 6]
The random transesterified fat (b) was used as it was as the fat composition for confectionery 1 to 6.
And using the oil and fat compositions for confectionery 1 to 6, in the same manner as in example 1 to 1, oily confectioneries a, B and C were produced.
[ examples 1 to 7]
The random transesterified fat or oil (c) was used as it was as the fat or oil composition for confectionery 1 to 7.
And oily snacks a, B and C were produced using the fat and oil compositions for snack 1-7 in the same manner as in example 1-1.
[ examples 1 to 8]
40 parts of the random ester-exchanged oil (b) and 60 parts of the random ester-exchanged oil (c) were mixed in a molten state to prepare fat compositions 1 to 8 for confectionery.
Using the obtained fat and oil compositions for confectionery 1 to 8, oily confections A, B and C were produced in the same manner as in example 1 to 1.
[ examples 1 to 9]
The random ester-exchanged oil (b) 80 parts and the random ester-exchanged oil (c) 20 parts were mixed in a molten state to prepare oil and fat compositions 1 to 9 for confectionery.
Using the obtained oil and fat compositions for confectionery 1 to 9, oily confections A, B and C were produced in the same manner as in example 1 to 1.
Comparative examples 1 to 1
Extremely hydrogenated palm kernel oil (La content in constituent fatty acids of 50.1%, P content of 7.9%, st content of 19.4%) obtained by hydrogenating palm kernel oil until the iodine value becomes 1 or less was used as it was as fat and oil composition C1-1 (fat and oil (a) content of 0%) for confectionery.
And using the oil and fat composition for confectionery C1-1, in the same manner as in example 1-1, oily confectioneries a, B and C were produced.
Comparative examples 1 and 2
70 parts of extremely hydrogenated palm kernel oil (La content 50.1%, P content 7.9%, st content 19.4% in constituent fatty acids) obtained by hydrogenating palm kernel oil to an iodine value of 1 or less and 30 parts of random ester-exchanged fat (b) were mixed in a molten state to produce a fat composition C1-2 for confectionery (fat (a) content 30%).
Using the resulting oil or fat composition C1-2 for confectionery, oily confections A, B and C were produced in the same manner as in example 1-1.
Comparative examples 1 to 3
50 parts of extremely hydrogenated palm kernel oil (La content 50.1%, P content 7.9%, st content 19.4% in constituent fatty acids) obtained by hydrogenating palm kernel oil to an iodine value of 1 or less and 50 parts of random ester-exchanged fat (b) were mixed in a molten state to produce a fat composition C1-3 for confectionery (fat (a) content 50%).
Using the obtained fat and oil composition for confectionery C1-3, oily confections A, B and C were produced in the same manner as in example 1-1.
Comparative examples 1 to 4
30 parts of extremely hydrogenated palm kernel oil (consisting of 50.1% La, 7.9% P, and 19.4% St in fatty acids) obtained by hydrogenating palm kernel oil to an iodine value of 1 or less and 70 parts of random interesterified fat (b) were mixed in a molten state to produce a fat composition C1-4 for confectionery (containing 70% fat (a)).
Using the resulting oil or fat composition for confectionery C1-4, oily confections A, B and C were produced in the same manner as in example 1-1.
The oil phase components of the confectionery fat compositions 1-1 to 1-9 and C1-1 to C1-4 produced in the examples and comparative examples are shown in table 1-2, and the results of evaluating the blooming, brittleness and mouth-melt feeling of the oily confectioneries a, B and C produced using the confectionery fat compositions 1-1 to 1-9 and C1-1 to C1-4 are shown in table 1-3. The trans fatty acid content in the constituent fatty acids was less than 1.5% for all of the fat and oil compositions 1-1 to 1-9 for confectionery. In addition, the P content of the constituent fatty acids is high compared with the St content.
It was confirmed that: the oily confectionery produced using the confectionery fat and oil composition according to embodiment 1 of the present invention can exhibit good crispness and a good feeling of melting in the mouth while suppressing the occurrence of blooming during long-term storage for 120 days, even when the CB content in the oil phase is as high as about 10 to 15% (examples 1-1 to 1-9).
Among them, it was confirmed that: in the fat and oil compositions for confectionery of examples 1-4 to 1-6 and 1-9 in which the proportion of the random ester-exchanged fat (b) ("random ester-exchanged fat (1)") was 50% or more, the oil phase component was in the preferred range, and even when the CB content in the oil phase was increased to about 20%, the occurrence of blooming during long-term storage for 120 days was suppressed and good brittleness and melting feeling in the mouth were exhibited. It was confirmed that: the fat and oil compositions for confectionery of examples 1 to 4, in which the oil phase components were in the particularly preferred ranges, all achieved bloom resistance, brittleness and feeling of melting in the mouth at an extremely high level during long-term storage.
Production of oily snacks (cheese butter) -
An oily snack as a cheese cream was also produced using the fat and oil composition for confectionery according to embodiment 1, and the curability and heat resistance were evaluated. Hereinafter, examples and comparative examples are shown.
[ examples 1 to 10]
(1) Production of fat and oil compositions for confectionery 1 to 4
Fat and oil compositions 1 to 4 for confectionery were produced in the same manner as in examples 1 to 4.
(2) Preparation method of oily snack
An oily snack D, which was a cheese cream, was produced using the fat and oil compositions for snack manufacture 1 to 4 in the proportions shown in tables 1 to 4.
[ tables 1 to 4]
| Raw materials (parts by mass) | Oily dessert D |
| Fat and oil composition for making snack | 40 |
| Cheese powder | 35 |
| Defatted milk powder | 15 |
| Lactose | 10 |
| Lecithin | 0.4 |
(3) Evaluation of curability
The oily snack D obtained by the production was subjected to a curability test according to the following procedure, and the curability was evaluated. Specifically, after melting a sample (the confectionery D) by heating to 50 ℃, 10g of the sample was spread on a cup lid and uniformly spread to obtain a coated sample. The coated sample was left to stand at 20 ℃, the surface of the sample was touched with a finger to confirm the presence or absence of an adhering substance to the finger, and the time until the adhering substance to the finger was removed was measured (n = 2). The time when the adhesion to the finger was lost was defined as the time when the curing was completed, and the arithmetic average of 2 tests was defined as the curing completion time.
(4) Evaluation of Heat resistance
The oily snack D obtained by the production was subjected to a heat resistance test according to the following procedure, and the heat resistance was evaluated. Specifically, a sample (oil-based snack D) was melted by heating to 50 ℃ and then 10g of the sample was spread on a cup lid and uniformly spread to obtain a spread sample. The coated sample was allowed to stand at 15 ℃ to cure. The cured coating sample was left to stand in a constant temperature bath set at a temperature T (c) for 40 minutes, and then the surface of the sample was touched with a finger to confirm the presence or absence of an adhering substance to the finger. When the adhesion to the finger had disappeared, the sample was left to stand in a thermostatic bath at a temperature of T +1 (. Degree. C.) for 40 minutes, and then the surface of the sample was touched with the finger to confirm the presence or absence of the adhesion to the finger. This operation was repeated until the sample was attached to the finger, and the set temperature of the thermostatic bath at the time when the sample was first attached to the finger was taken as the heat-resistant temperature (. Degree. C.). The set temperature T of the thermostatic bath was set to 27 ℃.
[ examples 1 to 11]
Fat compositions 1 to 6 for confectionery were produced in the same manner as in examples 1 to 6. Using the prepared fat and oil compositions 1 to 6 for confectionery, an oily confectionery D was prepared in the same manner as in examples 1 to 10, and the curability and heat resistance were evaluated.
Comparative examples 1 to 5
70 parts of extremely hydrogenated palm kernel oil obtained by hydrogenating palm kernel oil until the iodine value is 1 or less and 30 parts of palm kernel oil are mixed in a molten state to produce a fat and oil composition C1-5 for confectionery (content of fat and oil (a) is 0%). Using the prepared fat and oil compositions for confectionery C1 to 5, an oily confectionery D was prepared in the same manner as in examples 1 to 10, and curability and heat resistance were evaluated.
The results of evaluation of curability and heat resistance of oily snack D produced using the fat and oil compositions for snack 1-4, 1-6 and C1-5 are shown in tables 1-5.
[ tables 1 to 5]
*1 Time to completion of curing (minutes)
*2 Heat resistance temperature (. Degree. C.)
It was confirmed that: the oily snack (cream) produced using the fat and oil composition for confectionery according to embodiment 1 of the present invention exhibits good curability by curing in a short time, and exhibits good heat resistance by keeping a state of being inhibited from stickiness even when it is brought into contact with it after storage at a temperature exceeding 35 ℃ (examples 1-10 and 1-11).
EXAMPLE 2 EXAMPLE
Embodiment 2 of the present invention will be specifically described with reference to examples.
[ measurement and evaluation methods ]
The following describes the measurement and evaluation method.
< measurement of oil phase component of fat and oil composition for confectionery >
The fatty acid component and the triglyceride component of the oil phase of the fat and oil composition for confectionery produced in examples and comparative examples were measured in the same manner as described in example 1.
< measurement of solid fat content in fat and oil composition for confectionery >
The solid fat content of the fat and oil compositions for confectionery produced in examples and comparative examples was measured by pulse NMR (direct method) described in cd16b-93 of AOCS office method. The solid fat content SFC-25 at 25 ℃ was measured by leaving a sample (fat and oil composition for confectionery) at rest for 30 minutes in a thermostatic bath set at 25 ℃. The solid fat content SFC-35 at 35 ℃ was similarly determined by leaving a sample in a thermostatic bath set at 35 ℃ for 30 minutes.
< evaluation of bloom in oily snack >
The oily snacks produced in examples and comparative examples were evaluated in the same manner as described in example 1.
< evaluation of Heat resistance of oily dessert >
The oily snacks produced in examples and comparative examples were subjected to a heat resistance test in accordance with the following procedure to evaluate heat resistance. Specifically, the sample (oily snack) was left to stand in a thermostatic bath set at 20 ℃ for 3 days, and then left to stand in a thermostatic bath set at 30 ℃ for 3 days. Then, the surface of the sample was touched with a finger to confirm the presence or absence of an adhering substance to the finger, the presence or absence of precipitation of a fat and the presence or absence of deformation, and the heat resistance was evaluated based on the following evaluation criteria.
Evaluation criteria for heat resistance:
+++: adhesion to fingers, separation of fat and oil, and deformation were not confirmed
++: the adhesion to the finger and the separation of oil were observed to such an extent that the fingerprint was left on the surface of the sample, but no distortion was observed
-: adhesion to a finger and separation of oil and fat were confirmed, and dents were confirmed on the surface of the sample
- -: severe adhesion to fingers and separation of oil and fat were observed, and large dents were observed on the surface of the sample
< evaluation of mouth melting feeling (residual solubility) in a combination dessert of an oily dessert and a baked dessert >
For the combined snacks of the oily snacks and the baked snacks produced in examples and comparative examples, sensory evaluation was performed by 10 panelists according to the following evaluation criteria. The total score of 10 panelists was obtained, and the results are shown in table 3, where +++, when 38 to 44 are divided, and ++, when 30 to 37 are divided, and —, when 14 to 29 are divided, and —, when 0 to 13 are divided. Before the evaluation, the degree of break-in of the function corresponding to each fraction was adjusted among panelists.
Evaluation criteria for residual solubility:
and 5, dividing: dissolving in mouth in balance with baked snack until a rich and thick flavor is finally sensed, and is excellent
And 3, dividing: dissolving in mouth together with baked snack in good balance until strong flavor is finally sensed, and making good
1 minute: the dissolution in the mouth was faster than that of the baked snack, and a slightly rich flavor was perceived, which was somewhat inferior
0 minute: compared to baked snacks, it dissolves faster in the mouth, feels light, and is inferior. Or, the mouth melting feeling is poor, and the baked snack dissolves more quickly in the mouth, which is inferior
< production example 2-1> (production of random ester-exchanged oil and fat (1))
75 parts of palm kernel oil and 25 parts of extremely hydrogenated palm oil obtained by hydrogenating palm oil until the iodine value is 1 or less are mixed in a molten state to prepare a mixed fat. The mixed fat was poured into a four-necked flask and heated at a liquid temperature of 110 ℃ under vacuum for 30 minutes. Then, sodium methoxide as a random transesterification catalyst was added in an amount of 0.2% based on the oil, the liquid temperature was adjusted to 85 ℃, and the mixture was further heated under vacuum for 1 hour to perform a random transesterification reaction, and citric acid was added to neutralize the sodium methoxide. Then, bleaching was performed by adding clay (the amount of clay is 3% based on the oil, the treatment temperature is 85 ℃), and after filtering off clay, deodorization was performed (250 ℃,60 minutes, the amount of steam injected is 5% based on the oil) to obtain a random ester-exchanged oil (1).
Production example 2-2 (production of random ester-exchanged oil and fat (2))
50 parts of palm kernel oil and 50 parts of extremely hydrogenated palm oil obtained by hydrogenating palm oil until the iodine value is 1 or less are mixed in a molten state to prepare a mixed fat. This mixed oil and fat was subjected to a random transesterification reaction using sodium methoxide as a catalyst and purification treatment of bleaching and deodorization in the same manner as in production example 2-1 to obtain a random transesterified oil and fat (2).
Production example 2-3 (production of random ester-exchanged oil and fat (3))
65 parts of palm oil and 35 parts of extremely hydrogenated palm oil obtained by hydrogenating palm oil until the iodine value is 1 or less were mixed in a molten state to prepare a fat blend. This mixed oil and fat was subjected to a random transesterification reaction using sodium methoxide as a catalyst and purification treatment of bleaching and deodorization in the same manner as in production example 2-1 to obtain a random transesterified oil and fat (3).
< production examples 2-4> (production of random ester-exchanged oil and fat (4))
45 parts of palm kernel oil and 55 parts of palm stearin were mixed in a molten state to prepare a mixed fat. This mixed fat and oil was subjected to a random transesterification reaction using sodium methoxide as a catalyst and a purification treatment by bleaching and deodorization in the same manner as in production example 2-1 to obtain a random transesterified fat and oil (4).
< production examples 2-5> (production of random ester-exchanged oil and fat (5))
80 parts of palm olein and 20 parts of extremely hydrogenated rapeseed oil obtained by hydrogenating high erucic acid rapeseed oil until the iodine value is 1 or less were mixed in a molten state to prepare a mixed fat. This mixed oil and fat was subjected to a random transesterification reaction using sodium methoxide as a catalyst and purification treatment of bleaching and deodorization in the same manner as in production example 2-1 to obtain a random transesterified oil and fat (5).
Production example 2-6 (production of random ester-exchanged oil and fat (6))
55 parts of palm oil and 45 parts of extremely hydrogenated palm oil obtained by hydrogenating palm oil until the iodine value is 1 or less are mixed in a molten state to prepare a mixed fat. This mixed oil and fat was subjected to a random transesterification reaction using sodium methoxide as a catalyst and a purification treatment of bleaching and deodorization in the same manner as in production example 2-1 to obtain a random transesterified oil and fat.
The high-melting component is removed from the random transesterified oil or fat by dry fractionation, and the obtained low-melting component is purified by a conventional method to obtain a random transesterified (fractionated) oil (6).
[ example 2-1]
(1) Preparation of fat and oil composition for preparing snack 2-1
75 parts of random transesterified fat (1), 20 parts of random transesterified fat (2), and 5 parts of random transesterified fat (5) were mixed in a molten state to obtain a fat and oil composition for confectionery 2-1 as a non-heat-treated hard butter composition.
(2) Preparation method of oily snack
An oily snack, which was a non-texturized chocolate having a CB content (CB content in the oil phase) of about 10%, was produced using the fat and oil composition for confectionery 2-1 in the formulation described in table 2-1. More specifically, after heating cocoa mass and cocoa butter to about 55 ℃ to dissolve them, adding cocoa powder and granulated sugar, and kneading them, part of the confectionery fat composition 2-1 is dissolved and added in a range that can provide a hardness suitable for a roll mill, and further kneading them, and after compacting them, lecithin and the remaining confectionery fat composition are added, and then kneading them is performed, thereby obtaining a chocolate dough. The chocolate dough was injected into a mold, and cooled and solidified at 5 ℃ for 30 minutes to obtain an oily snack.
[ Table 2-1]
*1 The cocoa powder has fat content of 11%, the cocoa mass has fat content of 55%, and the fats are cocoa butter
(3) Production of a combined dessert of an oily dessert and a baked dessert
(3-1) preparation of chocolate dough
By the same procedure as in the above (2), a chocolate dough was obtained using the fat and oil composition for confectionery 2-1.
(3-2) preparation of baked snack (Cookie)
Baked snacks (cookies) were prepared with the formulation described in table 2-2. Specifically, 45 parts of shortening adjusted to 15 ℃ and 40 parts of high-quality white sugar were put into a mixing bowl, set in a stand mixer, gently mixed, and then whipped at high speed for 7 minutes. Then, while mixing at a low speed, 11 parts of water and 9 parts of whole egg liquid were added for 30 seconds, and further mixing was performed for 1 minute. Further, a mixture of 100 parts of preblended and sieved weak flour, 0.5 part of salt and 1 part of baking powder was added and mixed at a low speed for 1 minute to obtain a string-cut cookie dough. The resulting cookie dough strands were cut into a circular shape having a thickness of 7 mm and a diameter of 48 mm. The formed cookie dough was baked in an oven at 180 ℃ and 150 ℃ for 15 minutes, and then cooled at 25 ℃ for 40 minutes to obtain a wire-cut cookie.
(3-3) production of fabricated dessert (chocolate Compound Cookie)
Weighing 3 times the weight of the chocolate dough obtained in (3-1) in a cup, wherein the chocolate dough obtained in (3-2) is solidified after dipping and compounding the chocolate dough so that the surface thereof is exposed, to manufacture the chocolate compound cookie.
[ tables 2-2]
| Raw materials (parts by mass) | Baked confectionery |
| Low-gluten flour | 100 |
| Shortening oil | 45 |
| First-class white sugar | 40 |
| Water (W) | 11 |
| Egg | 9 |
| Fermentation powder | 1 |
| Salt (salt) | 0.5 |
[ examples 2-2]
80 parts of random transesterified fat (1), 10 parts of random transesterified fat (2), and 10 parts of random transesterified fat (5) were mixed in a molten state to produce fat composition 2-2 for confectionery.
Using the obtained oil and fat composition for confectionery 2-2, an oily confectionery and a combined confectionery were produced in the same manner as in example 2-1.
[ examples 2 to 3]
85 parts of random interesterified fat (1), 10 parts of random interesterified fat (2), and 5 parts of random interesterified fat (5) were mixed in a molten state to prepare fat and oil compositions 2 to 3 for confectionery.
Using the obtained fat and oil composition for confectionery 2-3, an oily confectionery and a composite confectionery were produced in the same manner as in example 2-1.
[ examples 2 to 4]
The fat composition 2-4 for confectionery was prepared by mixing 70 parts of the random transesterified fat (1), 15 parts of the random transesterified fat (2), and 15 parts of the random transesterified fat (5) in a molten state.
Using the obtained fat and oil composition for confectionery 2-4, an oily confectionery and a composite confectionery were produced in the same manner as in example 2-1.
[ examples 2 to 5]
75 parts of random transesterified fat (1), 15 parts of random transesterified fat (2), and 10 parts of random transesterified fat (5) were mixed in a molten state to produce fat compositions 2 to 5 for confectionery.
Using the obtained fat and oil composition for confectionery 2-5, an oily confectionery and a combined confectionery were produced in the same manner as in example 2-1.
[ examples 2 to 6]
75 parts of random interesterified fat (1), 10 parts of random interesterified fat (3), and 15 parts of random interesterified fat (5) were mixed in a molten state to produce fat compositions 2 to 6 for confectionery.
Using the obtained fat and oil composition for confectionery 2-6, an oily confectionery and a combined confectionery were produced in the same manner as in example 2-1.
[ examples 2 to 7]
45 parts of random interesterified fat (1), 50 parts of random interesterified fat (4), and 5 parts of random interesterified fat (5) were mixed in a molten state to produce fat compositions 2 to 7 for confectionery.
Using the obtained fat and oil compositions for confectionery 2 to 7, an oily confectionery and a combined confectionery were produced in the same manner as in example 2-1.
Comparative example 2-1
85 parts of random interesterified fat (2) and 15 parts of random interesterified fat (5) were mixed in a molten state to produce a fat composition C2-1 for confectionery.
Using the obtained fat and oil composition for confectionery C2-1, an oily confectionery and a combined confectionery were produced in the same manner as in example 2-1.
Comparative examples 2 and 2
85 parts of extremely hydrogenated palm kernel oil obtained by hydrogenating palm kernel oil to an iodine value of 1 or less and 15 parts of random interesterified fat (5) were mixed in a molten state to produce a fat and oil composition for confectionery C2-2.
Using the obtained fat and oil composition for confectionery C2-2, an oily confectionery and a combined confectionery were produced in the same manner as in example 2-1.
Comparative examples 2 to 3
The random interesterified fat (1) 85 parts, the random interesterified fat (2) 5 parts, and the random interesterified fat (5) 10 parts were mixed in a molten state to produce a fat composition for confectionery C2-3.
Using the obtained fat and oil composition for confectionery C2-3, an oily confectionery and a combined confectionery were produced in the same manner as in example 2-1.
Comparative examples 2 to 4
55 parts of random interesterified fat (1), 40 parts of random interesterified fat (2), and 5 parts of random interesterified fat (5) were mixed in a molten state to produce a fat composition C2-4 for confectionery.
Using the obtained fat and oil composition for confectionery C2-4, an oily confectionery and a combined confectionery were produced in the same manner as in example 2-1.
Comparative examples 2 to 5
90 parts of random interesterified fat (1), 5 parts of random interesterified fat (2), and 5 parts of random interesterified fat (5) were mixed in a molten state to produce a fat composition for confectionery C2-5.
Using the resulting oil or fat composition C2-5 for confectionery, an oily confectionery and a composite confectionery were produced in the same manner as in example 2-1.
Comparative examples 2 to 6
65 parts of random transesterified fat (1), 25 parts of random transesterified fat (2), and 10 parts of random transesterified fat (5) were mixed in a molten state to produce a fat composition C2-6 for confectionery.
Using the obtained fat and oil composition for confectionery C2-6, an oily confectionery and a combined confectionery were produced in the same manner as in example 2-1.
Comparative examples 2 to 7
The random transesterified fat (6) was used as it was as the fat composition for confectionery C2-7.
An oily snack and a composite snack were produced using the fat and oil composition for confectionery C2-7 in the same manner as in example 2-1.
The oil phase components and solid fat contents of the confectionery oil and fat compositions 2-1 to 2-7 and C2-1 to C2-7 produced in the examples and comparative examples, the results of evaluating the bloom and heat resistance of the oily confectionery produced using the confectionery oil and fat compositions 2-1 to 2-7 and C2-1 to C2-7, and the results of evaluating the mouth meltability of the combination confectionery are shown in table 2-3. The trans fatty acid content in the constituent fatty acids was less than 1.5% for all of the fat and oil compositions 2-1 to 2-7 for confectionery. In addition, the P content is higher than 4 mass% in the P content and St content in the constituent fatty acids.
It was confirmed that: the oily snack produced using the fat and oil composition for confectionery according to embodiment 2 of the present invention, which satisfies all of the above-described specific conditions (1) to (3), can suppress the occurrence of blooming during long-term storage for 120 days even when the CB content in the oil phase is as high as about 10%, and can maintain excellent levels of appearance, flavor, and texture over a long period of time (examples 2-1 to 2-7).
Further, it was confirmed that: the oily snack produced using the oil and fat composition for a snack according to embodiment 2 of the present invention can exhibit a mouth-melting sensation that matches the mouth-melting sensation of a baked snack in a combined snack with the baked snack, and can realize a rich and excellent flavor having a full body (examples 2-1 to 2-7).
Further, it was confirmed that: the oily snack produced using the fat and oil composition for a snack according to embodiment 2 of the present invention has excellent heat resistance.
Among them, it was confirmed that: in the case of the fat and oil composition for confectionery 2-2 according to example 2-2 in which all of the conditions (1) to (3) fall within the particularly preferable range, all of the bloom resistance, heat resistance and mouth-melted feeling in a combined confectionery with a baked confectionery during long-term storage are excellent results.
Further, it was confirmed that: as with the fat and oil composition for confectionery of embodiment 1, the oily confectionery (cream) produced using the fat and oil composition for confectionery of embodiment 2 of the present invention can be cured in a short time to exhibit good curability, and can maintain a state of being suppressed in stickiness even when it is brought into contact with the oily confectionery after storage at a certain temperature to exhibit good heat resistance.
Claims (22)
1. An oil-and-fat composition for a snack, which contains the following oil-and-fat (A) and satisfies the following conditions (1) and (2),
fat (a): a random ester-exchanged fat of a fat (A-1) having a lauric acid (La) content of 35 to 60 mass% in a constituent fatty acid and a fat (A-2) having a palmitic acid (P) content of 35 mass% or more in a constituent fatty acid,
(1) The content of the oil (A) in the oil phase is 80% by mass or more,
(2) The La content in the constituent fatty acids is 20 mass% or more.
2. The fat or oil composition for confectionery according to claim 1, wherein,
the constituent fatty acids of the fat or oil (A-2) have a stearic acid (St) content of 45 to 60 mass%.
3. The fat and oil composition for snack according to claim 1 or 2, wherein,
the content of unsaturated fatty acids in the constituent fatty acids of the fat or oil (A) is less than 20% by mass.
4. The fat and oil composition for a snack according to any one of claims 1 to 3,
the oil (A) has an SSS triglyceride content of 40 mass% or more, the S content being in the SSS triglyceride a S b S c The content of triglyceride is 5% by mass or more,
wherein,
s represents a saturated fatty acid, and S represents a saturated fatty acid,
S a represents lauric acid (La) or myristic acid (M),
S b and S c Represents a saturated fatty acid having 16 or more carbon atoms,
S a 、S b and S c Has 46 total carbon atoms.
5. The fat and oil composition for a snack according to any one of claims 1 to 4,
the content of LaLaLaLa triglyceride in the SSS triglyceride constituting the fat (A) is 20% by mass or less, wherein S represents a saturated fatty acid.
6. The fat and oil composition for a snack according to any one of claims 1 to 5,
the fat (A) is a mixture of a random interesterified fat (1) and a random interesterified fat (2),
a random interesterified fat (1) of a fat (A-1) and a fat (A-2), wherein the La content in the constituent fatty acids is 20 mass% or more and the S content in the SSS triglyceride is constituted a S b S c The triglyceride content A1 is 15% by mass or more,
a random interesterified fat (2) of the fat (A-1) and the fat (A-2), wherein the La content in the constituent fatty acids is 20 mass% or more and the S content in the SSS triglyceride is constituted a S b S c The triglyceride content A2 is 5% by mass or more and less than 15% by mass,
and satisfies that A1-A2 is more than or equal to 5,
wherein,
s represents a saturated fatty acid, and S represents a saturated fatty acid,
S a represents lauric acid (La) or myristic acid (M),
S b and S c Represents a saturated fatty acid having 16 or more carbon atoms,
S a 、S b and S c Has 46 total carbon atoms.
7. The fat and oil composition for snack according to claim 6, wherein,
the content of the random ester-exchanged oil (1) in the oil (A) is 50% by mass or more.
8. An oil and fat composition for a snack, which satisfies the following conditions (1) to (3),
(1) The content of SSS triglyceride in the triglyceride is 40% by mass or more,
(2) S in SSS triglycerides a S b S c The content of triglyceride is 5% by mass or more,
(3) The ratio SFC-25/SFC-35 of the solid fat content SFC-25 (%) at 25 ℃ to the solid fat content SFC-35 (%) at 35 ℃ is 4.3 to 7.5,
wherein,
s represents a saturated fatty acid, and S represents a saturated fatty acid,
S a represents lauric acid (La) or myristic acid (M),
S b and S c Represents a saturated fatty acid having 16 or more carbon atoms,
S a 、S b and S c Has 46 total carbon atoms.
9. The fat or oil composition for confectionery according to claim 8, wherein,
the La content in the constituent fatty acids is 25 mass% or more.
10. The fat and oil composition for snack according to claim 8 or 9, wherein,
s in SSS triglycerides a S b S c The triglyceride content is 5-13% by mass.
11. The fat or oil composition for confectionery according to any one of claims 8 to 10, wherein,
the total content of palmitic acid (P) and stearic acid (St) in the constituent saturated fatty acids is 40 mass% or more.
12. The fat or oil composition for confectionery according to any one of claims 8 to 11, wherein,
the SSS triglyceride has a content of LaSS triglyceride (La-containing mixed acid triglyceride) of 40 mass% or more.
13. The fat or oil composition for confectionery according to any one of claims 8 to 12, wherein,
the content of LaLaLa triglyceride in the SSS triglyceride is 20% by mass or less.
14. The fat and oil composition for a snack according to any one of claims 8 to 13,
SFC-35 is 11% or less.
15. The fat and oil composition for a snack according to any one of claims 4 to 14,
S a is La.
16. The fat and oil composition for confectionery according to any one of claims 1 to 15, which is used for chocolate.
17. The fat and oil composition for a snack according to any one of claims 1 to 16, which is a non-texturized hard butter composition.
18. The fat and oil composition for a snack according to any one of claims 1 to 15, which is used for a butter-type food.
19. An oily snack comprising the fat and oil composition for preparing a snack according to any one of claims 1 to 18.
20. The oily snack according to claim 19, wherein,
the cocoa butter content in the oil phase is 5 to 25 mass%.
21. The oily snack according to claim 19 or 20, which is a chocolate or cream.
22. A method for producing an oil-and-fat composition for snack production, comprising:
a fat or oil (A) is produced by subjecting a fat or oil (A-1) having a lauric acid (La) content of 35 to 60 mass% in a constituent fatty acid and a fat or oil (A-2) having a palmitic acid (P) content of 35 mass% or more in a constituent fatty acid to random transesterification, wherein the random transesterification is carried out so that the mass ratio M2/M1 is in the range of 0.25 to 2, where M1 represents the mass of the fat or oil (A-1) and M2 represents the mass of the fat or oil (A-2); and
the amount of the fat or oil (a) to be blended is adjusted so that the content of the fat or oil (a) in the oil phase is 80 mass% or more.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
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| JP2020056615 | 2020-03-26 | ||
| JP2020-056615 | 2020-03-26 | ||
| JP2020-056616 | 2020-03-26 | ||
| JP2020056616 | 2020-03-26 | ||
| PCT/JP2021/013133 WO2021193972A1 (en) | 2020-03-26 | 2021-03-26 | Oil or fat composition for confectionery |
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|---|---|
| CN115334892A true CN115334892A (en) | 2022-11-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202180024483.7A Pending CN115334892A (en) | 2020-03-26 | 2021-03-26 | Fat and oil composition for making snack |
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| Country | Link |
|---|---|
| JP (1) | JPWO2021193972A1 (en) |
| KR (1) | KR20220158716A (en) |
| CN (1) | CN115334892A (en) |
| WO (1) | WO2021193972A1 (en) |
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| WO2023157858A1 (en) * | 2022-02-17 | 2023-08-24 | 株式会社Adeka | Oil or fat composition for rich flavor enhancement |
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| Publication number | Publication date |
|---|---|
| KR20220158716A (en) | 2022-12-01 |
| JPWO2021193972A1 (en) | 2021-09-30 |
| WO2021193972A1 (en) | 2021-09-30 |
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