CN116056585A - Fat composition for snack - Google Patents
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- CN116056585A CN116056585A CN202180053874.1A CN202180053874A CN116056585A CN 116056585 A CN116056585 A CN 116056585A CN 202180053874 A CN202180053874 A CN 202180053874A CN 116056585 A CN116056585 A CN 116056585A
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- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
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- 125000002511 behenyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
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- HUTIVPWAVQGKQA-UHFFFAOYSA-N calcium;octadecyl 2-hydroxypropanoate Chemical compound [Ca].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O HUTIVPWAVQGKQA-UHFFFAOYSA-N 0.000 description 1
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- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical group CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- YZNWXXJZEDHRKB-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate;sodium Chemical compound [Na].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O YZNWXXJZEDHRKB-UHFFFAOYSA-N 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-N palmitic acid group Chemical group C(CCCCCCCCCCCCCCC)(=O)O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 1
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- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
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- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
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
- 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
- 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)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Edible Oils And Fats (AREA)
- Confectionery (AREA)
Abstract
The present invention provides a fat composition for producing a snack, which can inhibit the occurrence of anti-frosting phenomenon with time and can obtain an oil-based snack with good mouth solubility and solidification. The fat and oil composition for snack preparation satisfies the following conditions (1) to (3). (1) The content of the trisaturated triglyceride in the constituent triglycerides is 15 to 50% by mass. (2) The content of trisaturated triglyceride having 46 or less total carbon atoms of saturated fatty acid residues is 35% by mass or more. (3) S in trisaturated Triglycerides a S b S c The content of the triglyceride is 5% by mass or more. Wherein S is a Represents lauric acid residue (La) or myristic acid residue (M), S b And S is c Represents a saturated fatty acid residue having 16 or more carbon atoms, S a 、S b And S is c The total number of carbon atoms of (2) is 46.
Description
Technical Field
The present invention relates to a fat and oil composition for a snack. The present invention also relates to an oily snack comprising the fat composition for snack.
Background
In the production of an oily snack such as chocolate, one of the oils and fats widely used as oils and fats for snack production is cocoa butter (hereinafter also referred to as "CB"). With increasing CB content, the obtained oily snack exhibits a rich cocoa flavor and a rich flavor. On the other hand, from the viewpoint of improving the physical properties of oily snacks, it is widely known that: an oil or fat for a snack, called hard butter, made of an oil or fat other than CB is used in combination with CB to produce an oily snack. Hard butter is widely used because it is classified into tempered hard butter and non-tempered hard butter according to its use and usage, and the latter non-tempered hard butter does not require tempering operation, which is a technique for adjusting the crystallization state of oil and fat in a manufacturing process, and can improve handleability and preservability.
Generally, the higher the flavor intensity of cocoa, the more preferred the chocolate, the higher its value as a commodity. As a method for improving the flavor intensity of cocoa in chocolate, as described above, there is an increase in CB blending amount.
On the other hand, the appearance of chocolate is also one of the factors for improving the commodity value, as is the flavor of chocolate. Generally, a glossy appearance is required in chocolate, that is, no surface gloss reduction or white spots (hereinafter referred to as "bloom") are required. In this regard, although neither tempered chocolate nor non-tempered chocolate is changed, when cocoa raw materials are contained in large amounts in the non-tempered chocolate in order to improve the strength of the cocoa flavor, CB and non-tempered hard butter have low compatibility and may cause a bloom phenomenon. It is known that: the anti-frosting phenomenon occurs due to the low compatibility, and thus occurs even when proper temperature control is performed during the production and storage of chocolate, because of the combination of oils and fats used. That is, in the non-tempered chocolate, it is very difficult to achieve both the preferable flavor and the preferable appearance, and it is difficult to obtain a chocolate having a good flavor without causing the bloom phenomenon.
Conventionally, as one of methods for improving compatibility with CB, there has been proposed: high trans-acid hard butter containing trans-unsaturated fatty acids in constituent fatty acids. However, since oils and fats containing trans-unsaturated fatty acid residues are pointed out to be dangerous to health, it is required to suppress the intake of trans-unsaturated fatty acids, and thus, there is a worldwide tendency to avoid the use of high trans-fatty acid type hard butter and the use of low trans-fatty acid type hard butter.
Accordingly, recently, various developments have been made to realize a hard butter which is less likely to cause anti-frosting, has good compatibility with CB, and has a trans-unsaturated fatty acid residue suppressed to a minimum amount. For example, patent document 1 discloses: a non-tempered hard butter obtained by mixing a slightly hydrogenated oil containing an oil rich in SUS-type triglycerides with an oil rich in SSU-type triglycerides. Patent documents 2 and 3 disclose: non-tempered hard butter having a composition of fatty acids and triglycerides regulated.
Prior art literature
Patent literature
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
According to the techniques of patent documents 1 to 3, although some improvements are made in suppressing the occurrence of the anti-frosting phenomenon and CB compatibility, there is a room for improvement such as the occurrence of the anti-frosting phenomenon during long-term storage when the CB content in the oil content of the oil-based snack is increased to 10% or more. Further, the hard butter described in patent document 1 contains a relatively large amount of trans-unsaturated fatty acids, and thus the recent requirement for inhibiting the intake of trans-fatty acids cannot be satisfied sufficiently.
Therefore, the technical problems of the invention are: provided is a fat composition for a snack, which can inhibit the occurrence of anti-frosting phenomenon with time and can obtain an oily snack with good mouth solubility and solidification property.
Technical means for solving the problems
The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that the above-mentioned problems can be solved by a fat and oil composition for snack preparation having the following constitution, and have completed the present invention.
Namely, the present invention includes the following.
[1] A fat and oil composition for a snack, which satisfies the following conditions (1) to (3),
(1) The content of trisaturated triglyceride in the constituent triglycerides is 15-50% by mass
(2) The content of trisaturated triglyceride having 46 or less total carbon atoms of saturated fatty acid residues is 35% by mass or more
(3) S in trisaturated Triglycerides a S b S c The content of triglyceride is 5% by mass or more
Wherein,,
S a represents a lauric acid residue (La) or a myristic acid residue (M),
S b and S is c Represents a saturated fatty acid residue having 16 or more carbon atoms,
S a 、S b and S is c The total number of carbon atoms of (2) is 46.
[2] The fat composition for a snack according to [1], wherein,
the total content of the monounsaturated di-unsaturated triglyceride and the tri-unsaturated triglyceride in the constituent triglycerides is 20 to 50% by mass.
[3] The fat composition for a snack according to [1] or [2], wherein,
in condition (3), S a Is La.
[4] The fat or oil composition for a snack according to any one of [1] to [3], wherein,
in condition (3), S a S b S c The content of the triglyceride is 5% by mass or more and 20% by mass or less.
[5] The fat or oil composition for a snack according to any one of [1] to [4], wherein,
the content of LaSS triglyceride (La-containing mixed acid type triglyceride) in the trisaturated triglyceride is 30% by mass or more.
[6] The fat or oil composition for a snack according to any one of [1] to [5], wherein,
the content of LaLaLaLa triglyceride in the trisaturated triglyceride is 10% by mass or less.
[7] The fat or oil composition for a snack according to any one of [1] to [6], wherein,
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 1.8 to 4.2.
[8] The fat or oil composition for a snack according to any one of [1] to [7], which is used for chocolate.
[9] The fat composition for a snack according to any one of [1] to [8], which is a hard butter composition that is not tempered.
[10] An oily snack comprising:
[1] the fat or oil composition for a snack according to any one of [9 ].
[11] The oily snack according to [10], which is a chocolate.
[12] The oily snack according to [10] or [11], wherein,
the cocoa butter content in the oil phase is 5 to 28 mass%.
ADVANTAGEOUS EFFECTS OF INVENTION
The invention can provide: an oil composition for a snack, which is capable of suppressing the occurrence of an anti-frosting phenomenon with time and which is capable of giving an oily snack having excellent mouth solubility and solidifying property.
Detailed Description
The present invention will be described in detail with reference to preferred embodiments. The present invention is not limited to the following description, and each component may be appropriately modified within a range not departing from the gist of the present invention.
[ fat and oil composition for snack preparation ]
The fat and oil composition for a snack of the present invention satisfies the following conditions (1) to (3).
(1) The content of trisaturated triglyceride in the constituent triglycerides is 15 to 50 mass%,
(2) The content of trisaturated triglyceride having 46 or less total carbon atoms of saturated fatty acid residues is 35% by mass or more,
(3) S in trisaturated Triglycerides a S b S c The content of the triglyceride is 5% by mass or more,
wherein,,
S a represents a lauric acid residue (La) or a myristic acid residue (M),
S b and S is c Represents a saturated fatty acid residue having 16 or more carbon atoms,
S a 、S b and S is c The total number of carbon atoms of (2) is 46.
Condition (1)
Condition (1) relates to the content of trisaturated triglycerides in the constituent triglycerides. In the fat and oil composition for a snack of the present invention, the content of trisaturated triglyceride is 15 to 50% by mass, based on 100% by mass of the total amount of the constituent triglycerides.
In combination with the conditions (2) and (3), the occurrence of the anti-frosting phenomenon can be suppressed by making the content of trisaturated triglyceride in the constituent triglycerides within this range. In addition, good oral solubility and curability can be obtained.
From the viewpoint of further suppressing the occurrence of the anti-frosting phenomenon, the content of trisaturated triglyceride in the constituent triglycerides is preferably 16% by mass or more, more preferably 18% by mass or more, 20% by mass or more, 22% by mass or more, 24% by mass or more, or 25% by mass or more, more preferably 25.5% by mass or more, 26% by mass or more, 26.5% by mass or more, or 27% by mass or more. In combination with the conditions (2) and (3), when the trisaturated triglyceride content exceeds 25 mass%, occurrence of the anti-frosting phenomenon can be remarkably suppressed even in the case where the CB content is increased, and an oily snack exhibiting good mouth solubility and curability can be realized, and thus is preferable.
The upper limit of the content of trisaturated triglyceride in the constituting triglyceride is preferably 45 mass% or less, more preferably 40 mass% or less, further preferably 35 mass% or less, 34 mass% or less, 33 mass% or less, 32 mass% or less, 31 mass% or 30 mass% or less.
Condition (2)
Condition (2) relates to the content of trisaturated triglycerides (hereinafter, also simply referred to as "trisaturated triglycerides having 46 or less carbon atoms") having 46 or less total carbon atoms of saturated fatty acid residues among the trisaturated triglycerides. In the fat and oil composition for a snack of the present invention, the content of trisaturated triglyceride having 46 or less carbon atoms is 35% by mass or more, based on 100% by mass of the total amount of trisaturated triglyceride.
In combination with the conditions (1) and (3), the occurrence of the anti-frosting phenomenon can be suppressed by setting the content of the trisaturated triglyceride having 46 or less carbon atoms within this range. In addition, good oral solubility and curability can be obtained.
From the viewpoint of further suppressing the occurrence of the anti-frosting phenomenon, the content of the trisaturated triglyceride having 46 or less carbon atoms in the constituting trisaturated triglyceride is preferably 36% by mass or more, more preferably 38% by mass or more, 40% by mass or more, 42% by mass or more, 44% by mass or more, or 45% by mass or more. In the combination with the conditions (1) and (3), when the content of the trisaturated triglyceride having 46 or less carbon atoms exceeds 40 mass%, the occurrence of the anti-frosting phenomenon can be remarkably suppressed even in the case where the CB content is increased, and an oily snack exhibiting good mouth solubility and curability can be realized, which is preferable.
The upper limit of the content of the trisaturated triglyceride having 46 or less carbon atoms is preferably 75 mass% or less, more preferably 70 mass% or less, 68 mass% or less, 66 mass% or less, or 65 mass% or less.
Condition (3)
Condition (3) relates to the formation of S in trisaturated triglycerides a S b S c Triglyceride content. In the fat and oil composition for a snack of the present invention, S is contained in the total amount of the trisaturated triglyceride of 100% by mass a S b S c The content of triglyceride is 5% by mass or more.
In combination with the conditions (1), (2), by allowing S to a S b S c The content of the triglyceride is within this range, and the occurrence of the anti-frosting phenomenon can be suppressed. In addition, good oral solubility and curability can be obtained.
From the viewpoint of further suppressing the occurrence of the anti-frosting phenomenon, S in the trisaturated triglyceride is constituted a S b S c The content of the triglyceride is preferably 6% by mass or more, more preferably 8% by mass or more, further preferably 10% by mass or more, 10.5% by mass or more, 11% by mass or more, 11.5% by mass or more, or 12% by mass or more. In combination with the conditions (1), (2), if S a S b S c When the triglyceride content is 10 mass% or more, the occurrence of the anti-frosting phenomenon can be significantly suppressed even when the CB content is increased, and an oily snack exhibiting good mouth solubility and curability can be realized, which is preferable.
The S is a S b S c The upper limit of the triglyceride content is preferably 20 mass% or less, more preferably 18 mass% or less, 16 mass% or less, or 15 mass% or less.
Thus, in a preferred embodiment, in condition (3), S a S b S c The content of the triglyceride is 5% by mass or more and 20% by mass or less.
When S is a In the case of La, S a S b S c The triglyceride is LaPSt triglyceride, when S a When M is, S a S b S c Is PPM triglyceride. Here, st represents a stearic acid residue, P represents a palmitic acid residue, and the following is the same.
In combination with the conditions (1) and (2), from the viewpoint of enabling further enjoyment of the effects of the present invention such that occurrence of the anti-frosting phenomenon can be remarkably suppressed and an oily snack exhibiting good mouth solubility and curability can be achieved even when the CB content is increased, S a La is preferred. Thus, in a preferred embodiment, in condition (3), S a Is La.
When S is a S b S c The amount of LaPSt triglyceride is preferably 70% by mass or more, 75% by mass or more, 80% by mass or more, or 85% by mass or more, based on 100% by mass of the total amount of triglycerides. S is S a S b S c The upper limit of the content of LaPSt triglyceride in the triglyceride is not particularly limited, and may be 100 mass%. In a preferred embodiment, S a S b S c The triglyceride is essentially LaPSt triglyceride, S a S b S c The LaPSt triglyceride content in the triglyceride is 85% by weight or more.
The content of trisaturated triglyceride and S in the above conditions (1), (2) and (3) a S b S c Triglyceride content for example, the composition of triglyceride in the oil phase can be measured by a High Performance Liquid Chromatography (HPLC) method according to "japanese oil chemistry institute of standard grease analysis test method 2.4.6.2-2013". The triglyceride composition shown in the present invention is based on the values measured by the High Performance Liquid Chromatography (HPLC) method according to "standard grease analysis test method 2.4.6.2-2013 established by the japan oil chemistry society", and the following is the same.
Other suitable conditions-
The fat and oil composition for a snack of the present invention preferably satisfies the following conditions concerning the oil phase composition in addition to the above conditions (1) to (3). This can further enjoy: even when the CB content is increased, the occurrence of the anti-frosting phenomenon can be significantly suppressed, and the effect of the present invention of an oily snack exhibiting good mouth solubility and solidification can be achieved.
In the fat and oil composition for a snack of the present invention, the content of the lasts triglyceride (La-containing mixed acid triglyceride; S represents a saturated fatty acid residue) is preferably 30% by mass or more, more preferably 32% by mass or more, 34% by mass or more, 35% by mass or more, 36% by mass or more, 38% by mass or more, or 40% by mass, based on 100% by mass of the total amount of the trisaturated triglyceride. Therefore, in a preferred embodiment, the content of the LaSS triglyceride in the trisaturated triglyceride is 30 mass% or more. The upper limit of the content of the LaSS triglyceride is preferably 70 mass% or less, more preferably 65 mass% or less, 64 mass% or less, 62 mass% or less, 60 mass% or less, or 58 mass% or less.
In the fat and oil composition for a snack of the present invention, the total content of the monounsaturated di-unsaturated triglyceride and the tri-unsaturated triglyceride is preferably 20 mass% or more, more preferably 22 mass% or more, 24 mass% or more, or 25 mass% or more, and the upper limit thereof is preferably 50 mass% or less, more preferably 45 mass% or less, 40 mass% or less, 35 mass% or less, 34 mass% or less, 32 mass% or 30 mass% or less, based on 100 mass% of the total amount of the triglycerides. Accordingly, in a preferred embodiment, the total content of the monounsaturated di-unsaturated triglyceride and the tri-unsaturated triglyceride in the constituent triglycerides is 20 to 50% by mass.
The reason why the occurrence of the anti-frosting phenomenon is suppressed by satisfying the conditions (1) to (3) (and further by satisfying the other preferable conditions) in the fat and oil composition for a snack of the present invention is not clear, but is presumed as follows in the present stage.
It is known that the crystallization component of the oil varies depending on the type and composition of the component, and the rate of crystallization solidification varies. In general, it is known that a trisaturated triglyceride has a high melting point, and is crystallized and solidified before other components, and there is a difference in solidification rate between a trisaturated triglyceride as a crystallization component of an oil or fat and a unsaturated fatty acid residue-containing triglyceride such as a monounsaturated di-unsaturated triglyceride. Since the trisaturated triglyceride starts crystallization and solidification before the unsaturated fatty acid residue-containing triglyceride starts crystallization and solidification, it is presumed that the unsaturated fatty acid residue-containing triglyceride is transferred as an extruded form of the trisaturated triglyceride to the surface of the fat composition for a snack or the surface of an oily snack, and the substance directly crystallized on the surface becomes a frosting.
In contrast, in the case of S a S b S c In the case of triglycerides, laSS triglycerides, it is assumed that: this component inhibits alignment of crystal structures with respect to crystallization solidification of a trisaturated triglyceride having a high melting point, slows down the rate of crystallization solidification, and acts as a crystallization promoter (crystallization agent) with respect to crystallization solidification of a triglyceride containing an unsaturated fatty acid residue, thereby increasing the rate of crystallization solidification, and thus, the difference between the crystallization rates of both is reduced, thereby suppressing occurrence of a frosting phenomenon with time.
In the fat and oil composition for a snack of the present invention, the content of the LaLaLaLa triglyceride is preferably 10% by mass or less, more preferably 8% by mass or less, 7% by mass or less, 6% by mass or less, or 5% by mass or less, based on 100% by mass of the total amount of the trisaturated triglyceride. Therefore, in a preferred embodiment, the content of LaLaLa triglyceride in the trisaturated triglyceride is 10% by mass or less. The lower limit of the content of the LaLaLaLa triglyceride is not particularly limited and may be 0% by mass.
The reason why the occurrence of the anti-frosting phenomenon is suppressed by controlling the content of the LaLaLaLa triglyceride within the above-mentioned range is not clear, and the present stage is presumed as follows. First, as compared with a mixed acid type trisaturated triglyceride having a single saturated fatty acid residue bonded thereto, the same trisaturated triglyceride is likely to interact with each other, and is likely to crystallize. Here, laLaLaLa triglyceride is a triglyceride having a relatively low melting point among trisaturated triglycerides contained in edible fats and oils, and is a trisaturated triglyceride having only a single saturated fatty acid residue bonded thereto, and thus it is presumed that it is more easily crystallized than other LaSS triglycerides. Since LaLaLaLa triglyceride is crystallized before other trisaturated triglyceride, it acts as a seed (seed) for promoting the crystallization of oil and fat, and it is presumed that the seed plays a role in promoting the crystallization of the crystallization component of oil and fat such as trisaturated triglyceride and triglyceride containing unsaturated fatty acid residue. Therefore, when a fat and oil composition for a snack containing more than a certain amount of LaLaLa triglyceride is used, it is presumed that the anti-frosting phenomenon is easily generated due to the action of LaLa triglyceride. Therefore, it is preferable to use a fat or oil composition for a snack, in which the amount of LaLaLa triglyceride in the trisaturated triglyceride falls within the above range.
In the fat and oil composition for a snack of the present invention, the total content of P and St is preferably 70 mass% or more, more preferably 72 mass% or more, 74 mass% or more, 76 mass% or more, 78 mass% or more, or 80 mass% or more, where the total amount of the constituent saturated fatty acid residues is 100 mass%. The upper limit of the total content of P and St is preferably 95 mass% or less, more preferably 90 mass% or less, 88 mass% or less, or 86 mass% or less. The content of P is preferably higher than the content of St, and the content of P is preferably 5 mass% or more, 6 mass% or more, 8 mass% or more, 10 mass% or more, or 12 mass% or more higher than the content of St. In this case, the difference between the content of P and the content of St (the content of P (%) -the content of St (%)) is preferably 25 mass% or less, more preferably 24 mass% or less, 22 mass% or less, or 20 mass% or less.
The content of the fatty acid residues such as St and P in the composition of the fatty acid residues can be measured by capillary gas chromatography, for example, referring to "standard grease analysis test method 2.4.2.3-2013 by the society of japan oil chemistry", "standard grease analysis test method 2.4.4.3-2013 by the society of japan oil chemistry", "AOCS method Ce-1h 05". The fatty acid residue composition shown in the present invention is the same as below based on the value measured by capillary gas chromatography according to "AOCS method Ce-1h 05".
In the fat and oil composition for a snack of the present invention, 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 preferably 1.8 or more, more preferably 2 or more, 2.1 or more or 2.2 or more, and the upper limit thereof is preferably 4.2 or less, more preferably 4 or less, 3.8 or less, 3.6 or less, 3.4 or less, 3.2 or less. Thus, in a preferred embodiment, 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 1.8 to 4.2.
The solid fat content SFC value represents the solid fat content in the fat or oil at a predetermined temperature, and is measured by a conventional method, and in the present invention, the SFC of a sample to be measured is measured by pulse NMR (direct method) described in cd16b-93 of AOCS official method, and then the measured value is converted into an oil phase value. That is, when a sample containing no aqueous phase is measured, the measured value is directly SFC, and when a sample containing an aqueous phase is measured, the measured value is converted into the oil phase amount, and the value is SFC. The solid fat content SFC-25 at 25℃shown in the present invention is based on the value (oil phase conversion) measured by the pulse NMR (direct method) for a sample (fat composition for snack) left standing for 30 minutes in a constant temperature bath set at 25 ℃. The solid fat content SFC-35 at 35℃according to the present invention was based on the value (oil phase conversion) measured by the pulse NMR (direct method) for a sample left standing for 30 minutes in a constant temperature bath set at 35 ℃.
An example of a method for producing the fat and oil composition for a snack of the present invention will be described.
The fat and oil composition for a snack of the present invention can be obtained by selecting 1 or 2 or more kinds of fat and oil so as to satisfy the above-mentioned conditions (1) to (3), preferably further satisfying the above-mentioned other preferable conditions, and mixing the fat and oil composition with subcomponents described below as necessary.
< fat and oil usable in the present invention >
The fat and oil that can be used in the fat and oil composition for snack of the present invention will be described. Examples of such oils and fats include: vegetable fats and oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower seed oil, palm kernel oil, coconut oil, buckeye seed fat (Shore button), mango butter, milk fat, beef tallow, lard, cocoa butter, fish oil, and whale oil, and oils obtained by subjecting these oils to 1 or 2 or more kinds of physical or chemical treatments such as hydrogenation, fractionation, and transesterification, and oils obtained by subjecting these oils to a mixture of two or more kinds of oils may be used.
In the fat and oil composition for a snack of the present invention, 1 or 2 or more kinds of the fat and oil are selected from these so as to satisfy the above-mentioned conditions (1) to (3), and preferably the above-mentioned other preferable conditions are satisfied in addition to the above-mentioned conditions (1) to (3).
In the present invention, lauric oils and fats are preferably selected and contained as one of the raw materials from the viewpoints of improving CB compatibility and suppressing the occurrence of anti-frosting phenomenon, and easily obtaining an oily snack exhibiting good curability. The lauric acid-based oil and fat in the present invention means coconut oil, palm kernel oil, and oils and fats obtained by subjecting one of these oils and fats to 1 or 2 or more kinds of physical or chemical treatments such as hydrogenation, fractionation, transesterification, etc., and means oils and fats in which lauric acid residues (La) constituting fatty acid residues are contained in a proportion of 15 to 65 mass%.
In the present invention, it is preferable to select and contain palm-based fat or oil as one of the raw materials, from the viewpoint of suppressing the occurrence of the anti-frost phenomenon with time and easily obtaining an oily snack exhibiting good oral solubility. The palm-based oil and fat in the present invention means palm oil and fat obtained by subjecting one of these oils and fats as a raw material to 1 or 2 or more kinds of physical or chemical treatments such as hydrogenation, fractionation, transesterification, etc.
Next, lauric oils and fats and palm oils and fats preferably used in the present invention will be described. From the standpoint of easily satisfying other preferable conditions in addition to the above-mentioned conditions (1) to (3), the lauric acid-based oil or palm-based oil used in the present invention is preferably a transesterified oil or fat, more preferably a random transesterified oil or fat.
By using the random transesterification oil or fat, it is possible to preferably satisfy the above-mentioned conditions (1) to (3) (and other preferable conditions), and the composition of the triglyceride becomes more complicated, and even when the CB content is increased, the occurrence of the anti-frosting phenomenon can be preferably suppressed. In the present invention, the fat and oil subjected to hydrogenation and fractionation is treated as "transesterification fat and oil" in addition to transesterification, and the fat and oil subjected to hydrogenation and fractionation is treated as "random transesterification fat and oil" in addition to random transesterification.
Hereinafter, as preferred embodiments using lauric oils and fats and palm oils and fats, lauric oils and fats as random transesterification oils and fats and palm oils and fats as random transesterification oils and fats will be described.
From the viewpoint of suppressing the occurrence of the anti-frosting phenomenon, the following lipid a is preferably used as the lauric acid-based lipid used in the present invention, and the following lipid B is preferably used as the palm-based lipid.
Fat a: random transesterified oils and fats satisfying the following conditions (a-1) and (a-2).
Condition (a-1): the mass ratio [ La/(P and St) ] of the La content to the sum of the P and St contents in the constituent fatty acid residues is 0.12 to 1.40.
Condition (a-2): the content of trisaturated triglyceride having 46 or less total carbon atoms constituting the saturated fatty acid residues in the triglyceride is 35 to 65% by mass.
Fat B: the random transesterification oil or fat satisfying the following conditions (b-1) and (b-2).
Condition (b-1): the saturated fatty acid residues among the constituent fatty acid residues consist essentially of St and P.
Condition (b-2): the content of the unsaturated monounsaturated triglycerides in the constituent triglycerides is 40 to 60% by mass, and the proportion of the 1, 2-unsaturated-3-unsaturated triglycerides in the unsaturated monounsaturated triglycerides is 55 to 75% by mass.
Grease A-
Grease A is a random transesterified grease satisfying the conditions (a-1) and (a-2).
Conditions (a-1) - -)
The condition (a-1) relates to the mass ratio [ La/(P+St) ] of the content of La relative to the sum of the contents of P and St in the constituent fatty acid residues. The mass ratio [ La/(p+st) ] is in the range of 0.12 to 1.40, preferably 0.35 to 1.20, more preferably 0.38 to 1.15, still more preferably 0.40 to 1.10, still more preferably 0.40 to 0.75 or 0.40 to 0.55, from the viewpoint of suppressing the occurrence of the anti-frost phenomenon with time.
Conditions (a-2) - -)
Condition (a-2) relates to the content of trisaturated triglycerides having 46 or less total carbon atoms ("trisaturated triglycerides having 46 or less carbon atoms") constituting saturated fat residues in the triglycerides. Examples of such a trisaturated triglyceride having 46 or less carbon atoms include: laPSt triglycerides, MMSt triglycerides, and the like.
The content of the trisaturated triglyceride having 46 or less carbon atoms is in the range of 35 to 65 mass%, preferably 36 to 61 mass%, more preferably 38 to 55 mass%, and even more preferably 42 to 52 mass%, from the viewpoint of suppressing the occurrence of the anti-frosting phenomenon with time. In particular, among trisaturated triglycerides having 46 or less carbon atoms, laPSt triglyceride is preferably 5 to 35% by mass, more preferably 10 to 32% by mass, and even more preferably 15 to 28% by mass.
In the fat and oil a preferably used in the present invention, the content of the lala triglycerides in the composition constituting the triglycerides is preferably in the range of 2 to 12 mass%. From the viewpoint of easily satisfying the above conditions (1) to (3) (and the other preferable conditions), the content of the LaLaLa triglyceride in the constituent triglycerides of the fat and oil A is more preferably 2 to 9% by mass, 2 to 7% by mass, or 2 to 5.5% by mass.
In the fat and oil a, the content of trisaturated triglyceride having more than 46 total carbon atoms constituting the saturated fatty acid residues (hereinafter, also simply referred to as "trisaturated triglyceride having more than 46 carbon atoms") in the triglyceride is preferably 4 to 30 mass%, more preferably 6 to 27 mass%, or 10 to 25 mass% from the viewpoint of simultaneously satisfying the oral solubility, solidification property, and inhibition of the occurrence of the anti-frost phenomenon of the oily snack.
As the fat a, preferably selected are: a random transesterification fat or oil comprising a fat or oil (A-1) having a La content of 35 to 60% by mass in the constituent fatty acid residues and a fat or oil (A-2) having a P content of 35 to 50% by mass in the constituent fatty acid residues and a St content of 45 to 60% by mass.
The fat or oil that can be used as 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 constituent fatty acid residues, and examples thereof include: palm kernel oil, coconut oil, and processed fats and oils obtained by subjecting a fat or oil complex containing the palm kernel oil, coconut oil, and the processed fats or oils obtained by subjecting the fat or oil complex to 1 or 2 or more treatments selected from hydrogenation, fractionation, and transesterification.
The content of oleic acid residues in the constituent fatty acid residues of the fat or oil (a-1) is preferably 5 to 25% by mass, more preferably 10 to 20% by mass. The iodine value of the fat or oil (A-1) is preferably 5 to 30, more preferably 5 to 25.
As the fat (A-2), a fat having a P content of 35 to 50% by mass and a St content of 45 to 60% by mass in constituent fatty acid residues can be used.
As the fat or oil that can be used as the fat or oil (a-2), any edible fat or oil can be used if the above-mentioned contents of P and St in the constituent fatty acid residues are satisfied, and an extremely hydrogenated oil of palm oil, an extremely hydrogenated oil of palm fractionation soft oil such as palm olein and palm super olein is preferably used, and an extremely hydrogenated oil of palm oil is more preferably used.
In the case of using extremely hydrogenated oil as the fat (a-2), the iodine value is preferably 3 or less (more preferably 1 or less) from the viewpoint of not substantially containing trans fatty acids.
In the case of producing the fat A by random transesterification, the fat complex between the fat (A-1) and the fat (A-2) before transesterification preferably contains 40 mass% or more of the fat (A-1), more preferably 45 mass% or more, from the viewpoint that the conditions (a-1) and (a-2) are preferably satisfied. Further, from the viewpoint of compatibility of the fat a with edible fat other than the fat a containing the fat B described later, the content of the fat (a-1) in the fat complex is preferably 85 mass% or less.
The method for obtaining the random transesterification of the random transesterification fat or oil used as the fat or oil A may be carried out by a conventional method, for example, a method using a chemical catalyst such as sodium methoxide, or a method using a lipase derived from the genus Alcaligenes, rhizopus, aspergillus, mucor, penicillium, etc. The lipase may be immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, and may be used as an immobilized lipase or may be used in the form of powder.
Grease B-
The fat B is a random transesterified fat satisfying the conditions (B-1) and (B-2).
Condition (b-1) - -)
Condition (b-1) relates to: the saturated fatty acid residues in the constituent fatty acid residues consist essentially of St and P. In the present invention, "consisting essentially of St and P" means that the total content of St and P in the constituent saturated fatty acid residues is 90 mass% or more with respect to the composition of the constituent fatty acid residues of the fat B. The sum of the contents is preferably 92 mass% or more, more preferably 95 mass% or more.
The content of saturated fatty acid residues having 14 or less carbon atoms in the constituent fatty acid residues is preferably less than 5% by mass based on the composition of the constituent fatty acid residues of the fat and oil B.
By making the saturated fatty acid residues of the constituent fatty acid residues of fat and oil B substantially consist of St and P, the occurrence of the anti-frosting phenomenon can be suppressed when used in combination with fat and oil a, and an oil-based snack excellent in mouth solubility and solidification can be easily obtained.
In the fat and oil B, it is preferable that the mass ratio (St/P) of St to P in the constituent fatty acid residues is 0.05 to 7.0 because an oily snack having a good flavor release can be easily obtained when the product of the present invention is used in the production of an oily snack. For example, in the case where the CB content is increased, st/P is preferably 0.1 to 3.0, 0.3 to 2.0, or 0.5 to 1.5 from the viewpoint of making the cocoa flavor more strongly expressed from the middle to the end.
Condition (b-2) - -)
Condition (b-2) relates to: the content of the unsaturated monounsaturated triglycerides in the constituent triglycerides is 40 to 60% by mass, and the proportion of the 1, 2-unsaturated-3-unsaturated triglycerides in the unsaturated monounsaturated triglycerides is 55 to 75% by mass.
The fat B in which the content of the unsaturated monounsaturated triglycerides in the constituent triglycerides and the proportion of the 1, 2-unsaturated-3-monounsaturated triglycerides in the unsaturated monounsaturated triglycerides are within the above-mentioned range is preferably used from the viewpoint of easily satisfying the above-mentioned conditions (1) to (3) (further, the above-mentioned other preferable conditions). The content of the di-saturated monounsaturated triglyceride in the constituent triglyceride is preferably 57 to 73% by mass, more preferably 60 to 70% by mass.
Further, from the viewpoint of suppressing the occurrence of the anti-frosting phenomenon and achieving a good balance of the oral solubility and the curability, the content of trisaturated triglyceride in the constituent triglycerides of the fat B is preferably 1 to 5% by mass, more preferably 1.5 to 4% by mass or 2 to 3.5% by mass.
The fat B is preferably obtained by fractionation of a random transesterified fat.
First, in the composition of the constituent fatty acid residues, an oil or fat complex is prepared in which the sum of the contents of P and St in the constituent saturated fatty acid residues is 95% by mass or more, and the mass ratio of P to St (St/P) is preferably 0.05 to 8, more preferably 0.2 to 2.0, and still more preferably 0.3 to 1.5.
The fat used for obtaining such a fat and oil complex is not particularly limited, and for example, 1 or 2 or more kinds of fats and oils obtained by subjecting such fats and oils to 1 or 2 or more kinds of treatments such as hydrogenation, fractionation, transesterification, etc. to various vegetable fats and oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower seed oil, palm kernel oil, coconut oil, buckeye resin, mango oil, milk fat, beef tallow, lard, cocoa butter, fish oil, whale oil, etc. and to physical or chemical treatments such as hydrogenation, fractionation, transesterification, etc. may be selected and mixed as the fat and oil complex.
In particular, from the viewpoint of increasing the content of St and P in constituent fatty acid residues, adjusting St/P to the above-mentioned preferable range, and reducing or suppressing an increase in the trans fatty acid content, it is preferable to include extremely hydrogenated oil in the oil complex.
Examples of the extremely hydrogenated oil and fat include: the extremely hydrogenated fats and oils of palm oil, soybean oil, rapeseed oil, and high oleic sunflower oil.
In the case of using extremely hydrogenated oil or fat, it is preferable to use extremely hydrogenated oil or fat having an iodine value of 3 or less, and more preferable to use extremely hydrogenated oil or fat having an iodine value of 1 or less, from the viewpoint of not substantially containing trans fatty acid.
When extremely hydrogenated oil is used as one of the raw materials of the fat and oil B, the content of extremely hydrogenated oil in the fat and oil complex is preferably 32 to 52% by mass, more preferably 37 to 47% by mass, in any amount within the range where the fat and oil B preferably satisfies the above-mentioned conditions (B-1) and (B-2).
Then, the prepared oil-and-fat complex is subjected to random transesterification. The random transesterification may be a method using a chemical catalyst or a method using an enzyme. The random transesterification may be performed in the same manner as described in relation to the method for producing the fat or oil a.
In the fractionation described later, when the SFC value of the fat or oil complex subjected to random transesterification at 30℃is 1, the SFC value at 20℃is preferably 1.0 to 2.5, more preferably 1.0 to 2.4, and even more preferably 1.0 to 2.3, from the viewpoint of efficient fractionation.
As described above, the random transesterified oil-and-fat complex is fractionated by solvent fractionation or crystallization described in detail below. The low melting point portion or the medium melting point portion thus obtained is preferably used as the fat B.
In order to obtain the low melting point portion or the medium melting point portion of the random transesterification grease satisfying the above conditions (b-1) and (b-2), the fractionation operation may be performed a plurality of times. In this case, the solvent fractionation may be performed in 2 or 3 stages or more by changing the conditions, the crystallization may be performed in 2 or 3 stages or more by changing the conditions, or the solvent fractionation and the crystallization may be combined.
The method of fractionation may be arbitrarily selected, and in the case where St/P of the fat or oil to be fractionated is less than 0.4, solvent fractionation is preferably used, but in other cases, fractionation by crystallization is preferably performed.
(solvent fractionation)
The solvent used for the solvent fractionation is not particularly limited as long as it is a solvent used for dissolving the fractionated transesterified oil or fat, and acetone or hexane is preferably selected from the viewpoint of providing the obtained fractionated oil or fat for eating.
The amount of the solvent to be used is not particularly limited, but from the viewpoint of industrial productivity, 50 parts by mass or more of the solvent, more preferably 100 to 1000 parts by mass, and still more preferably 200 to 500 parts by mass, are preferably added to 100 parts by mass of the ester-exchanged oil or fat for fractionation.
In the case of dissolving the fat or oil in the solvent, the high melting point portion to be removed by the fractionation needs to be sufficiently dissolved temporarily, and thus is preferably heated to 30 to 70 ℃. The temperature (cooling temperature) at which the fat or oil dissolved in the solvent is cooled and maintained varies depending on the type of the organic solvent, and is preferably 0 to 30℃when acetone is used and is preferably-10 to 20℃when hexane is used. The time for holding at the cooling temperature (cooling time) is preferably 0.1 to 100 hours, more preferably 0.5 to 50 hours, from the viewpoint of sufficiently precipitating the high-melting point portion.
The cooling rate is preferably 20 ℃/hr or less from the viewpoint of preventing the mixing of the target low-melting point portion and the intermediate-melting point portion into the crystal and efficiently precipitating the high-melting point portion, and is preferably 0.1 to 15 ℃/hr from the viewpoint of industrial productivity.
The cooling operation may be performed by jacket cooling, a heat exchanger, or the like. The cooling operation may be performed by standing or cooling with stirring, and is preferably performed under stirring, from the viewpoint of keeping the dispersion of the precipitated crystals well and cooling the entire system uniformly. The presence or absence of the addition of the crystallization accelerator may be appropriately selected, and the addition may be performed at any time point in the case of addition. In the fractionation, only crystals of the high melting point portion generated by cooling are filtered by a conventional method, and then the solvent is removed by heating or the like, thereby obtaining a low melting point portion and a medium melting point portion.
(fractionation based on crystallization)
Crystallization is to cool and crystallize fat in a melted state, precipitate a crystal portion, and separate the crystal portion into a crystal portion and a liquid portion.
The method of cooling and crystallizing is not particularly limited, and examples thereof include: (1) a method of crystallizing by cooling while stirring; (2) a method of cooling crystallization under standing; (3) Cooling and crystallizing while stirring, and cooling and crystallizing under standing; (4) The method of cooling and crystallizing the slurry at rest and then fluidizing the slurry by mechanical stirring is preferably one of the methods (1), (3) and (4), and more preferably the method (1) is selected from the viewpoint of obtaining a crystallized slurry in which the crystallized portion and the liquid portion are easily separated.
The crystallization temperature is preferably a temperature in which the ratio of the crystallization portion in the crystallization slurry, that is, the SFC (solid fat content) of the transesterified oil or fat at the crystallization temperature is in the following range. That is, the SFC at the crystallization temperature is preferably 10 to 70%, more preferably 30 to 60%, and even more preferably 35 to 55%.
The cooling temperature and time are not particularly limited as long as the SFC of the transesterified oil and fat is within the above-mentioned range, and the SFC of the above-mentioned range can be preferably satisfied by cooling the transesterified oil and fat to 25 to 60 ℃, preferably 30 to 50 ℃ over 30 minutes to 30 hours, and maintaining the temperature for 30 minutes to 80 hours, preferably 1 to 70 hours, from the state where the transesterified oil and fat is completely dissolved.
In the crystallization of the present invention, when the completely dissolved ester-exchanged oil or fat is cooled to the SFC within the above-mentioned range, the cooling may be performed rapidly, slowly, or a combination thereof, and the SFC within the above-mentioned range may be adjusted.
In the present invention, the cooling rate is preferably 5 ℃/hr or more, more preferably 5 to 20 ℃/hr, and the cooling rate is preferably 0.3 to 3.5 ℃/hr, more preferably 0.5 to 3.0 ℃/hr, when the transesterified fat is quenched.
Here, in the temperature range at or below which the crystals of the transesterified oil and fat are precipitated, from the viewpoint of improving the yield of the oil and fat B, it is preferable that the aging step of the crystals precipitated by cooling is performed 1 or 2 times or more in the course of cooling to a temperature at which the preferable SFC in the above-mentioned range is obtained. The aging step of the crystals in the present invention means an operation of further crystallizing the crystals while making the crystals more uniform so that the crystal portion and the liquid portion are in a crystal state that is easy to filter, resulting in an improved yield.
Specifically, the temperature is kept at an arbitrary temperature of 25 to 60 ℃, preferably 30 to 50 ℃ for 30 minutes to 80 hours in a constant temperature state. The upper limit of the number of curing steps is not particularly limited, but is usually 5 times, preferably 4 times.
The crystallization conditions are appropriately adjusted according to the composition of the transesterified fat to be crystallized, and as preferable crystallization conditions, for example, crystallization conditions are preferable in which the reaction is quenched from a completely dissolved state for 1 to 2 hours to 44 to 50 ℃, and then a crystallization slurry is obtained at 32 to 43 ℃ and then subjected to a curing step at an arbitrary temperature for 1 or 2 times or more. The temperature transition between the curing steps is preferably performed by slow cooling.
As a method for separating the crystallization part from the liquid part, natural filtration, suction filtration, press filtration, centrifugal separation, and combinations of these may be used, and press filtration using a filter press, belt press, or the like is preferably selected for the convenience of separation operation and for efficient performance. In the crystallization of the transesterified fat, the solid fat content at the crystallization temperature is high, and the fat is particularly suitable for press filtration because the fat is in the form of a high-viscosity crystallization slurry or in the form of a cake when the fat is observed to be slurried by pressure during press filtration.
The pressure in the fractionation by the press filtration is preferably 0.2MPa or more, more preferably 0.5 to 5MPa. The pressure at the time of pressing is preferably increased gradually from the start of pressing to the end of pressing, and the rate of increase of the pressure is preferably 1 MPa/min or less, more preferably 0.5 MPa/min or less, and still more preferably 0.1 MPa/min or less.
As described above, the fat B can be obtained by solvent fractionation or crystallization.
The lauric acid-based oil and fat in the fat composition for a snack of the present invention may be any amount as long as the content thereof satisfies the above-mentioned conditions (1) to (3), and from the standpoint of easily satisfying the above-mentioned other preferable conditions in addition to the above-mentioned conditions (1) to (3), the oil content in the fat composition for a snack of the present invention is preferably 10 to 50% by mass, more preferably 15 to 45% by mass, and even more preferably 15 to 40% by mass.
The content of the palm-based oil and fat may be any amount as long as the conditions (1) to (3) are satisfied, and from the standpoint of easily satisfying the other preferable conditions in addition to the conditions (1) to (3), the oil content in the oil and fat composition for a snack of the present invention is preferably 40 to 90% by mass, more preferably 50 to 85% by mass, and even more preferably 60 to 85% by mass.
From the viewpoint of easily satisfying the above-mentioned conditions (1) to (3) (and the other preferable conditions), the fat and oil composition for a snack of the present invention preferably contains both lauric fat and palm fat, and in this case, the total amount of lauric fat and palm fat is preferably 80% by mass or more, more preferably 85% by mass or more, still more preferably 90% by mass or more or 95% by mass or more, and may be 100% by mass.
In the case where both lauric acid-based oil and palm-based oil are contained, the content ratio of palm-based oil is preferably 50 to 90% by mass, more preferably 55 to 85% by mass, and even more preferably 60 to 85% by mass, based on 100% by mass of the sum of the lauric acid-based oil and palm-based oil, from the viewpoint of easily satisfying the above-mentioned conditions (1) to (3) (further, the other preferable conditions).
From the viewpoint of sufficiently obtaining the effects of the present invention, the amount of the fat component in the fat and oil composition for a snack of the present invention is preferably 80% by mass or more, more preferably 85% by mass or more, and still more preferably 90% by mass or more. The upper limit of the amount of the fat component in the fat composition for a snack of the present invention is 100% by mass.
The fat and oil composition for a snack of the present invention preferably contains no moisture, and the moisture content is preferably 5% by mass or less, more preferably 3% by mass or less. In addition to water, the water in the subcomponents contained in the fat and oil composition for a snack of the present invention described later is considered as the water in the present invention.
The fat and oil composition for a snack of the present invention may contain any subcomponents in addition to the fat and oil satisfying the above-mentioned conditions (1) to (3), preferably further satisfying the above-mentioned other preferable conditions, within a range that does not impair the function as the fat and oil composition for a snack of the present invention or within a range that does not impair the flavor and taste of an oily snack containing the fat and oil composition for a snack of the present invention.
Examples of subcomponents that may be contained in the fat and oil composition for a snack of the present invention include: emulsifying agents, antioxidants, colorants, fragrances, and the like.
Examples of the emulsifier include: glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearyl lactate, sodium stearyl lactate, polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin. In the present invention, 1 or 2 or more of glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and lecithin are preferably used. When the emulsifier is used, the content of the emulsifier in the fat and oil composition for a snack is preferably 0.01 to 5% by mass, more preferably 0.03 to 3% by mass.
The antioxidant is not limited as long as it does not deteriorate the flavor, and tocopherol or tea extract is preferably used.
In the fat and oil composition for a snack of the present invention, the content of trans fatty acid is preferably less than 5 mass%, more preferably less than 3 mass%, less than 2 mass% or less than 1.5 mass% based on 100 mass% of the total amount of constituent fatty acids. The fat and oil composition for a snack of the present invention is preferable because it has sufficient compatibility with CB even in the case of such low trans fatty acids.
The fat and oil composition for a snack of the present invention can realize an oil-based snack excellent in anti-blooming property upon long-term storage even when the CB content is increased to such an extent that the cocoa flavor can be well perceived. The fat and oil composition for a snack of the present invention can also provide an oily snack exhibiting excellent oral solubility and solidification properties. Therefore, the fat and oil composition for a snack of the present invention is suitable for use in oily snacks such as chocolates, frosted cream, butter cream and the like, and is suitable for use in chocolates.
Among these applications, the fat and oil composition for a snack of the present invention can be suitably used as a hard butter composition which is not tempered, in particular, in a non-tempered chocolate which does not require tempering. By using the fat and oil composition for a snack of the present invention as a hard butter composition that is not tempered, it is possible to suppress the occurrence of the anti-frosting phenomenon with time and to increase the CB content in the oil phase to, for example, 10 mass% or more, 15 mass% or more, 20 mass% or more, or 25 mass% or more. In the present specification, "oil phase" and "fat component" include components that are oil-soluble in addition to triglycerides.
[ oily dessert ]
The fat composition for a snack of the present invention can be used to produce an oily snack. The present invention also provides such an oily snack.
The oil-based snack of the present invention comprises the oil-and-fat composition for a snack of the present invention. In a preferred embodiment, the oil-based snack of the present invention is a chocolate, cream, or the like having an oil phase as a continuous phase, and the oil-based fat composition for snack of the present invention is used in all or a part of the oil phase.
Chocolate as the oily snack of the present invention will be described. The chocolate as an oily snack of the present invention contains the fat and oil composition for a snack of the present invention as a fat and oil constituting the chocolate. In the present invention, the term "chocolate-based" includes not only chocolate and quasi-chocolate prescribed by the national chocolate industry fair transaction agreement, but also fat-processed foods such as raw chocolate, white chocolate and colored chocolate using cocoa mass, cocoa butter, cocoa and the like, and means materials obtained by mixing raw materials selected from various powdered foods such as cocoa mass, cocoa powder and milk powder, fats, sugars, emulsifiers, flavors, pigments and the like in any ratio, and subjecting them to roll-coating and grinding treatment by a conventional method.
The content of the fat and oil composition for producing a snack in the chocolate as the oily snack of the present invention varies depending on the amount of CB contained in the chocolate, and is preferably 60 to 95% by mass, more preferably 65 to 95% by mass, and even more preferably 75 to 90% by mass of the oil contained in the chocolate.
The fat and oil composition for a snack of the present invention has good compatibility with CB, and therefore, in chocolate containing the fat and oil composition for a snack of the present invention, the CB content in the oil can be increased to 20 mass% or more without causing a bloom phenomenon.
In order to obtain a chocolate having a good flavor and taste without causing the anti-frosting phenomenon, the oil content of the chocolate containing the fat and oil composition for a snack of the present invention preferably contains 5 to 28% by mass of CB, more preferably 10 to 25% by mass, and even more preferably 15 to 25% by mass.
In the case where the chocolate of the present invention contains milk fat derived from a dairy product, the content of milk fat in the oil content of the chocolate is preferably 20 mass% or less, more preferably 15 mass% or less, from the viewpoint of achieving both of the shape retention property and the oral solubility at room temperature.
The cream as the oily snack of the present invention will be described. The butter as the oily snack of the present invention is obtained by using the fat composition for snack of the present invention in a part or all of a butter oil such as butter cream or frosted cream, which uses the oil phase as a continuous phase.
Here, since the fat and oil composition for a snack of the present invention has good compatibility with CB as described above, the cream of the present invention using the composition can suppress the occurrence of granulation with time even in the case of a cream containing a large amount of CB, and can provide a cream with improved preservability.
The amount of the fat and oil composition for a snack in the cream of the present invention is preferably 20 to 100% by mass, more preferably 30 to 70% by mass, based on the oil content in the cream.
The fat and oil composition for a snack of the present invention has good compatibility with CB, and therefore, in the cream containing the fat and oil composition for a snack of the present invention, the CB content in the oil can be increased to 20 mass% or more without causing a frosting phenomenon.
When the cream of the present invention contains CB, the oil content of the cream is preferably 5 to 28% by mass, more preferably 10 to 25% by mass, and even more preferably 15 to 25% by mass, in order to obtain a good flavor and taste.
The oils and fats of the present invention can be produced by a usual method based on the type of oils and fats, other than using the oil and fat composition for snack production of the present invention as a raw material.
The oily snack of the present invention can suppress the occurrence of bloom over a long period of time such as 120 days under a temperature cycle condition in which the CB content is repeated at 15 ℃ for 12 hours to 25 ℃ for 12 hours, and can exhibit extremely high bloom resistance 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). In one embodiment, in the oily spot of the invention, the Cocoa Butter (CB) content in the oil phase is 5 to 35% by weight.
Examples
Hereinafter, the present invention will be specifically described with reference to examples. However, the present invention is not limited to the examples shown below. In the following, unless otherwise specified, "parts" and "%" represent "parts by mass" and "% by mass", respectively.
[ measurement/evaluation method ]
Hereinafter, a measurement and evaluation method will be described.
< measurement of oil phase composition of fat composition for snack >
Determination of fatty acid composition
The fatty acid composition of the oil phase of the fat and oil compositions for snack prepared in examples and comparative examples was measured by capillary gas chromatography according to AOCS method "Ce-1h 05".
The various measurement conditions were as follows.
(injection mode) shunt mode
(Detector) FID Detector
Helium (carrier gas) 1ml/min
(chromatographic column) SP-2560 (0.25 mm, 0.20 μm, 100 m) manufactured by SUPELCO Co., ltd.)
(column temperature) 180 DEG C
(analysis time) 60 minutes
(injection port temperature) 250 DEG C
(detector temperature) 250 DEG C
(split ratio) 100:1
Determination of triglyceride composition
The triglyceride (triacylglycerol) composition of the oil phase of the fat compositions for snack preparation produced in examples and comparative examples was measured by a High Performance Liquid Chromatography (HPLC) method according to "standard fat analysis test method 2.4.6.2-2013 by japan oil chemistry.
The various measurement conditions were as follows.
(detector): differential refractive detector
(chromatographic column): behenyl column (DCS)
(mobile phase): acetone: acetonitrile=65:35 (volume ratio)
(flow rate): 1ml/min
(column temperature): 40 DEG C
(backpressure): 3.8MPa
< determination of solid fat content of fat composition for snack >
The solid fat content of the fat and oil compositions for the snack prepared in examples and comparative examples was measured by pulse NMR (direct method) described in cd16b-93 of AOCS official method. The solid fat content SFC-25 at 25℃was measured for a sample (fat composition for a snack) which was allowed to stand in a constant temperature bath set at 25℃for 30 minutes. The solid fat content SFC-35 at 35℃was also measured on a sample left standing for 30 minutes in a constant temperature bath set at 35 ℃.
< evaluation of anti-frosting of oily desserts >
The oily snacks produced in examples and comparative examples were subjected to a frosting test in the following order to evaluate frosting. Specifically, the sample (oil based snack) was left to stand and store for 120 days from the production date thereof in a program oven set to repeat the temperature cycle conditions of 12 hours at 15 ℃ and then 12 hours at 25 ℃. Then, the surface of the sample was visually observed from the day of manufacture to the day 30, the day 60, the day 90 and the day 120, and the anti-frost was evaluated according to the following evaluation criteria.
Anti-frost evaluation criterion:
+: the surface of the sample has no frosting and luster
And (3) the following steps: no frosting and no luster on the surface of the sample
-: the appearance of anti-frosting on a portion of the sample surface
- -: obvious anti-frosting appears on the surface of the sample
< evaluation of solidifying Property of oily dessert >
The oily snacks produced in examples and comparative examples were evaluated for curability according to the following evaluation criteria.
Curability evaluation criteria:
++: very good
+: good quality
-: failure of
< evaluation of oral solubility of oily dessert >
For the oily snacks produced in examples and comparative examples, functional evaluation was performed by a professional panel of 10 persons according to the following evaluation criteria. Then, the total score of the professional group of 10 persons was found to be 45 to 50 time-sharing++, 38 to 44 time-sharing++, 30 to 37 time-sharing+, 14 to 29 time-sharing-, 0 to 13 time-sharing-, and the results are shown in Table 3. Before the evaluation, the functional degree corresponding to the number of points was ground in the professional group. The products were rated as acceptable products with a score of "+" or more.
Oral solubility evaluation reference:
5, the method comprises the following steps: excellent in
3, the method comprises the following steps: good quality
1, the method comprises the following steps: slightly bad
0 point: failure of
< production example 1> (production of IE-1)
50 parts of palm kernel oil (corresponding to fat (A-1); la content 50.1% in constituent fatty acid residues), and 50 parts of extremely hydrogenated palm oil (corresponding to fat (A-2)) obtained by hydrogenating palm oil so that the iodine value becomes 1 or less, and La content 0.2%, P content 44.6% and St content 53.6% in constituent fatty acid residues were mixed in a molten state to obtain a fat complex.
The oil-and-fat complex was placed in a four-necked flask and heated at a liquid temperature of 100℃under vacuum for 30 minutes. Then, sodium methoxide of random transesterification catalyst was added at a ratio of 0.2% to oil, and the mixture was heated under vacuum for 1 hour to perform random transesterification, and then citric acid was added to neutralize the sodium methoxide. Then, clay was added to bleach (clay amount: 3% relative to oil, treatment temperature: 85 ℃) and after filtration of clay, deodorization was performed (250 ℃ C., 60 minutes, steam amount of blown water: 3% relative to oil) to obtain a random transesterification fat (hereinafter referred to as "IE-1").
IE-1 was a random transesterified oil or fat, and the La content in the constituent fatty acid residues was 25.2%, which corresponds to "lauric acid-based oil or fat". In IE-1, the mass ratio [ La/(St+P) ] of the La content in the constituent fatty acid residues to the sum of the contents of St and P was 0.45, and the content of trisaturated triglyceride having 46 or less total carbon atoms in the constituent triglyceride, which was saturated fatty acid residues, was 47.4% by mass, and the conditions (a-1) and (a-2) were satisfied, and therefore, it was equivalent to "fat A".
< production example 2> (production of IE-2)
First, 42 parts of extremely hydrogenated palm oil, 27.5 parts of palm oil, and 30.5 parts of palm separated soft oil (iodine value 65) obtained by subjecting palm oil to hydrogenation so that the iodine value becomes 1 or less were stirred and mixed in a molten state, to obtain an oil-fat complex.
The oil and fat complex was heated in a four-necked flask to a temperature of 90℃and sodium methoxide was added thereto in an amount of 0.2 part based on 100 parts of the oil and fat complex, followed by stirring and mixing for 1 hour under vacuum. Then, sodium methoxide was neutralized by adding citric acid, and purified by a conventional method to obtain ester-exchanged oil E-1 (hereinafter referred to simply as "E-1") as a random ester-exchanged oil.
The E-1 was put into a jacketed glass crystallization tank, stirred at 50rpm, quenched at 7.0℃per hour to a fat temperature of 46℃and then subjected to a aging step of 5 hours after the fat temperature reached 46℃and then slowly cooled at 2.2℃per hour to a fat temperature of 35℃and then subjected to a aging step of 11 hours after the fat temperature reached 35℃to obtain a crystallized slurry. The crystallized slurry is subjected to filtration fractionation and squeezing, and the obtained fractionated soft oil is used as random ester exchange grease IE-2. IE-2 is the low melting point part of the ester-exchanged oil E-1.
IE-2 is a random transesterified lipid and corresponds to "palm-based lipid". In IE-2, the sum of the contents of St and P in the constituent fatty acid residues was 96.1% by mass, the content of the unsaturated monounsaturated triglyceride in the constituent triglycerides was 49.6% by mass, and the proportion of 1, 2-unsaturated-3-monounsaturated triglyceride in the unsaturated monounsaturated triglyceride was 67% by mass, and the conditions (B-1) and (B-2) were satisfied, and therefore the content corresponds to "fat B".
< production example 3> (production of IE-3)
First, 37 parts of extremely hydrogenated palm oil, 19 parts of palm oil, and 44 parts of palm stearin (La content 0.4%, P content 62.4%, st content 4.6% in constituent fatty acid residues) hydrogenated so that the iodine value of palm oil becomes 1 or less were mixed with stirring in a molten state, to obtain an oil-fat complex. This fat and oil complex was subjected to a random transesterification reaction using sodium methoxide as a catalyst and a purification treatment by a conventional method in the same manner as in production example 2 to obtain a transesterified fat and oil E-2 (hereinafter also referred to simply as "E-2") as a random transesterified fat and oil.
The E-2 was charged into a crystallization tank for glass production with a jacket, and after the completion of dissolution, the slurry was slowly cooled to a fat temperature of 42℃at 2℃per hour with stirring at 40rpm, and the fat temperature reached 42℃and then subjected to a 4-hour aging step, whereby a crystallized slurry was obtained. The crystallized slurry is used for filtering, separating and squeezing, and the separated soft oil is used as IE-3 of random transesterification grease. IE-3 is the low melting point part of the ester-exchanged fat E-2.
IE-3 is a random transesterified lipid and corresponds to "palm-based lipid". In IE-3, the sum of the contents of St and P in the constituent fatty acid residues was 95.3% by mass, the content of the unsaturated monounsaturated triglyceride in the constituent triglycerides was 58.6% by mass, and the proportion of 1, 2-unsaturated-3-monounsaturated triglyceride in the unsaturated monounsaturated triglyceride was 67% by mass, and the conditions (B-1) and (B-2) were satisfied, and therefore the content corresponds to "fat B".
< production example 4> (production of IE-4)
65 parts of palm oil and 35 parts of extremely hydrogenated palm oil obtained by hydrogenating palm oil so that the iodine value of the palm oil is 1 or less were mixed in a molten state to prepare an oil-and-fat complex. This fat and oil complex was subjected to a random transesterification reaction using sodium methoxide as a catalyst and a purification treatment of bleaching and deodorizing in the same manner as in production example 1 to obtain a random transesterification fat and oil (hereinafter referred to as "IE-4").
IE-4 is a random transesterified lipid and corresponds to "palm-based lipid". In IE-4, the sum of the contents of St and P in the constituent fatty acid residues was 60.2% by mass, the content of the unsaturated monounsaturated triglyceride in the constituent triglycerides was 53.3% by mass, and the proportion of 1, 2-unsaturated-3-monounsaturated triglyceride in the unsaturated monounsaturated triglyceride was 67% by mass, and the conditions (B-1) and (B-2) were satisfied, and therefore, the content corresponds to "fat B".
< production example 5> (production of IE-5)
The palm oil was 7 parts of extremely hydrogenated palm oil hydrogenated so that the iodine value was 1 or less, the rapeseed oil was 83 parts, and the rapeseed oil was 10 parts of extremely hydrogenated rapeseed oil hydrogenated so that the iodine value was 1 or less, were mixed in a molten state, to prepare an oil-and-fat complex. This fat and oil complex was subjected to a random transesterification reaction using sodium methoxide as a catalyst and purification treatment of bleaching and deodorizing in the same manner as in production example 1 to obtain a random transesterification fat and oil (hereinafter referred to as "IE-5").
Examples 1 to 8, comparative examples 1 to 5
(1) Production of fat and oil compositions HB-1 to HB-13 for use in confectionery
The IE-1 to IE-5 and the medium melting point portion of extremely hydrogenated palm oil and palm oil were heated to 65 ℃ with stirring to dissolve the fat. Here, extremely hydrogenated palm oil is obtained by subjecting palm oil to hydrogenation so that the iodine value becomes 1 or less, and the medium-melting point portion of palm oil is obtained by separating palm oil in two stages and removing the low-melting point portion (or high-melting point portion) from the fat from which the high-melting point portion (or low-melting point portion) has been removed. Next, HB-1 to HB-13 as a fat and oil composition for a snack were produced by mixing and stirring the respective dissolved fats and oils in accordance with the respective blends shown in Table 1. The details of the fat and oil compositions HB-1 to HB-13 for the confectionery are shown in Table 3.
TABLE 1
(2) Preparation of oily snack
Using the fat and oil compositions HB-1 to HB-13 for confectionary, oily confectionaries A and B were produced, which were non-tempered chocolate having a CB content (CB content in the oil phase) of about 10% and about 20%, in accordance with the blending described in Table 2. Specifically, cocoa mass and cocoa butter are heated to about 55 ℃ to be dissolved, and then cocoa powder and granulated sugar are added to be kneaded, and then a part of the fat and oil composition for snack is dissolved and added in a range of hardness to be supplied to a roll mill, and further kneaded, and after rolling, lecithin and the remaining fat and oil composition for snack are added to be ground and mixed to obtain a chocolate dough. The chocolate dough was poured into a mold and cooled and solidified at 5℃for 12 hours to obtain an oily snack.
TABLE 2
(Table 2)
*1 The cocoa powder has an oil content of 11% and cocoa mass has an oil content of 55%, and these oils are cocoa butter
Table 3 summarizes the results of evaluation of the oil phase compositions and the solid fat contents of the oil and fat compositions HB-1 to HB-13 for the confections produced in the examples and comparative examples, and the anti-frosting property, solidification property and oral solubility of the oily confections A and B produced using the oil and fat compositions HB-1 to HB-13 for the confections. The trans fatty acid content in the constituent fatty acids was less than 1.5% in all of the fat and oil compositions HB-1 to HB-13 for use in the confectionery.
TABLE 3
In the oil spots produced using the fat and oil compositions HB-1 to HB-8 satisfying all of the above specific conditions (1) to (3), it was confirmed that the occurrence of anti-frost was suppressed and good mouth solubility and curability were exhibited even when the oil phase had a CB content of about 10 to 20% in the long-term storage for 120 days (examples 1 to 8).
Among these, it was confirmed that the oil and fat compositions HB-3 and HB-7 of examples 3 and 7, which were in the particularly preferred ranges in all of the conditions (1) to (3), exhibited excellent results in all of the anti-frost property, curability and oral solubility upon long-term storage.
Claims (12)
1. A fat and oil composition for a snack, which satisfies the following conditions (1) to (3),
(1) The content of trisaturated triglyceride in the constituent triglycerides is 15 to 50 mass%,
(2) The content of trisaturated triglyceride having 46 or less total carbon atoms of saturated fatty acid residues is 35% by mass or more,
(3) S in trisaturated Triglycerides a S b S c The content of the triglyceride is 5% by mass or more,
wherein,,
S a represents a lauric acid residue (La) or a myristic acid residue (M),
S b and S is c Represents a saturated fatty acid residue having 16 or more carbon atoms,
S a 、S b And S is c The total number of carbon atoms of (2) is 46.
2. The fat composition for a snack, as claimed in claim 1, wherein,
the total content of the monounsaturated di-unsaturated triglyceride and the tri-unsaturated triglyceride in the constituent triglycerides is 20 to 50% by mass.
3. The fat composition for a snack, as claimed in claim 1 or 2, wherein,
in condition (3), S a Is La.
4. The fat composition for a snack, as claimed in any one of claims 1 to 3, wherein,
in condition (3), S a S b S c The content of the triglyceride is 5% by mass or more and 20% by mass or less.
5. The fat composition for a snack, as claimed in any one of claims 1 to 4, wherein,
the content of LaSS triglyceride (mixed acid type triglyceride containing La; S represents saturated fatty acid residue) in the trisaturated triglyceride is 30% by mass or more.
6. The fat composition for a snack according to any one of claims 1 to 5, wherein,
the content of LaLaLaLa triglyceride in the trisaturated triglyceride is 10% by mass or less.
7. The fat composition for a snack according to any one of claims 1 to 6, wherein,
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 1.8 to 4.2.
8. The fat composition for a snack according to any one of claims 1 to 7, which is used for chocolate.
9. The fat composition for a snack according to any one of claims 1 to 8, which is a hard butter composition that is not tempered.
10. An oily snack comprising:
the fat composition for a snack according to any one of claims 1 to 9.
11. The oily snack of claim 10 which is a chocolate-like product.
12. The oily snack of claim 10 or 11, wherein,
the cocoa butter content in the oil phase is 5 to 28 mass%.
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| JP2020147789 | 2020-09-02 | ||
| JP2020-147789 | 2020-09-02 | ||
| PCT/JP2021/032238 WO2022050339A1 (en) | 2020-09-02 | 2021-09-02 | Oil or fat composition for confectionery |
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| JP (1) | JPWO2022050339A1 (en) |
| KR (1) | KR20230058628A (en) |
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| WO2022050339A1 (en) | 2022-03-10 |
| KR20230058628A (en) | 2023-05-03 |
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