CN116546889A

CN116546889A - Grease composition

Info

Publication number: CN116546889A
Application number: CN202180083535.8A
Authority: CN
Inventors: 粟饭原知洋; 小原淳志; 槙英昭
Original assignee: Nisshin Oillio Group Ltd
Current assignee: Nisshin Oillio Group Ltd
Priority date: 2020-12-22
Filing date: 2021-12-15
Publication date: 2023-08-04
Also published as: JP7280451B2; WO2022138398A1; JPWO2022138398A1

Abstract

The present invention aims to develop a grease composition which has a low saturated fatty acid content, good feeling upon entry, good heat resistance, and is suitable for spreads, fillings, and the like. The present invention is a fat composition comprising 1.0 to 8 mass% of S3, 5 to 30 mass% of S2U, 35 to 80 mass% of SU2, 5 to 45 mass% of U3, and having a mass ratio (StUU/SU 2) of the content of StUU to the content of SU2 of 0.15 to 0.95. The present invention is the above-mentioned oil and fat composition having a mass ratio (H3/S3) of the content of H3 to the content of S3 of 0.5 or more.

Description

Grease composition

Technical Field

The present disclosure relates to a grease composition suitable for spreads, fillings and the like.

Background

Oily foods such as chocolate spreads and peanut butter, which contain oils and fats and sugars as main components, can be used as spreads, fillings, etc. Such an oily food is required to have good physical properties such as a feeling of touch upon entry, ease of application, and ease of filling, i.e., softness. However, such oily foods have a problem that they are hard to smear due to solidification with the lapse of time. Further, if the temperature is set at a temperature equal to or higher than normal temperature, there is a problem that the oil and the solid component are separated. In recent years, the reduction of the content of saturated fatty acids contained in oily foods has also become a problem. The characteristics of such oily foods affect the oil and fat composition used. Accordingly, the oil and fat composition has been improved.

In the examples of the pamphlet of International publication No. 2007/090477, a filling using a low SAFA grease (grease I) is disclosed. The low SAFA oil (oil I) consisted of 30 wt.% SOS oil obtained by enzymatic transesterification and fractionation and having an iodine number (IV) of 33.7 and 70 wt.% high oleic sunflower oil. In addition, in the examples of the pamphlet of international publication No. 2018/149974, there is disclosed a snack filled cream with ice-cold inlet instant feel using a complex based on a melting point fraction in hydrogenated palm oil, shea stearin, rapeseed oil and/or structuring agent.

However, the oily food using the low SAFA fat (fat I) disclosed in international publication No. 2007/090477 has a low saturated fatty acid content, but does not have sufficient heat resistance. In addition, in an oily food using a complex disclosed in the pamphlet of international publication No. 2018/149974, when the complex does not contain a structuring agent, the oily food does not have sufficient heat resistance. In addition, in the complex containing the structuring agent, no ice-cold feeling of touch is obtained.

Prior art literature

Patent literature

Patent document 1: international publication No. 2007/090477 booklet

Patent document 2: international publication 2018/149974 booklet

Disclosure of Invention

Accordingly, there is a need for a grease composition which has a low saturated fatty acid content, good feeling of touch and good heat resistance, and is suitable for spreads, fillings and the like.

The subject of the present disclosure is to develop a grease composition which has a low saturated fatty acid content, good feeling of touch and heat resistance, and is suitable for paint, stuffing, and the like.

The present inventors have repeatedly studied in order to solve the above problems. As a result, it has been found that the above problems can be solved if a fat or oil composition having a specific triglyceride composition is used, which is mainly characterized by the SU2 content and the ratio of StUU contained in SU2. Thus, the present disclosure has been completed. I.e., the present disclosure may be made in the following manner.

[1] A fat composition comprising 1.0 to 8 mass% of S3, 5 to 30 mass% of S2U, 35 to 80 mass% of SU2, 5 to 45 mass% of U3, and having a mass ratio (StUU/SU 2) of the content of StUU to the content of SU2 of 0.15 to 0.95.

(wherein S, U, st, S, S2U, SU2, U3, stU2 respectively represent:

s: saturated fatty acid with 16-22 carbon atoms;

u: an unsaturated fatty acid having 18 carbon atoms;

st: stearic acid;

s3: triglycerides containing three bound S molecules;

S2U: triglycerides containing 2 bound S molecules and 1 bound U molecule;

SU2: triglycerides containing 1 bound S molecule and 2 bound U molecules;

u3: triglycerides containing three bound U molecules,

StUU: triglycerides containing St bound in the 1-position, U bound in the 2-and 3-positions, and triglycerides containing U bound in the 1-and 2-positions, S bound in the 3-position. )

[2] The fat or oil composition according to [1], wherein the fat or oil composition has a mass ratio (H3/S3) of 0.5 or more of the content of H3 to the content of S3.

(wherein H, H3 represents:

h: saturated fatty acid with 18-22 carbon atoms,

and H3: triglycerides containing three bound H molecules. )

[3] The fat or oil composition according to [1] or [2], wherein the fat or oil composition comprises 1 to 10% by mass of diglyceride.

[4] The fat or oil composition according to any one of [1] to [3], wherein 30 mass% or less of P, 10 to 35 mass% of St, 40 to 65 mass% of O, and 5 to 30 mass% of L are used as constituent fatty acids.

(wherein P, O, L respectively represent:

p: palmitic acid, which is used as a base for the treatment of the skin,

o: the oil acid is selected from the group consisting of oleic acid,

l: fatty acids having 2 or more double bonds and having 18 carbon atoms. )

[5] An oily food comprising an oil or fat and a saccharide, wherein the oil or fat composition of any one of [1] to [4] is contained in an amount of 80% by mass or more in the oil or fat contained in the oily food.

Effects of the invention

According to the present disclosure, it is possible to provide an oil and fat composition having a low saturated fatty acid content, good feeling of touch, and good heat resistance and suitable for spreads, fillings, and the like.

Detailed Description

The present disclosure is illustrated in detail below. In the present disclosure, a (numerical value) to B (numerical value) refer to a or more and B or less. The preferred embodiments and more preferred embodiments described below are not limited to the expression "preferred" or "more preferred" and the like, and may be used in combination with each other as appropriate. The numerical ranges are described as examples. The expression "preferable" or "more preferable" is not limited, and a range defined by an appropriate combination of the upper limit or the lower limit of each numerical range and the numerical value of the embodiment may be preferably applied.

The main component of the fat and oil composition of the present disclosure is a triglyceride (hereinafter, also referred to as TG). According to one embodiment of the present disclosure, the fat and oil composition preferably contains 80% by mass or more, more preferably 85% by mass or more, and still more preferably 90% by mass or more of triglycerides. The upper limit of the content of the triglyceride contained in the fat and oil composition is not particularly limited. The content is preferably 99% by mass or less, more preferably 97% by mass or less, and still more preferably 96% by mass or less. According to one embodiment of the present disclosure, the grease composition may be a mixture of 2 or more types of grease. According to one embodiment of the present disclosure, the fat composition may contain trace components contained in natural fat in addition to the glyceride. Examples of the minor ingredients include free fatty acids, tocopherols, sterols, terpene alcohols, chlorophyll and chlorophyll decomposition products.

The grease composition of the present disclosure contains 1.0 to 8 mass% of S3. Here, S is a saturated fatty acid having 16 to 22 carbon atoms. Specific examples of S include palmitic acid, stearic acid, arachic acid and behenic acid. S3 refers to triglycerides containing three bound S molecules. In S3, 2 or 3 different S may be combined. According to one embodiment of the present disclosure, the content of S3 contained in the oil and fat composition is preferably 1.5 to 7% by mass, more preferably 2 to 6.5% by mass, and even more preferably 2.5 to 6% by mass.

The grease composition of the present disclosure contains 5 to 30 mass% of S2U. Here, U refers to an unsaturated fatty acid having 18 carbon atoms. Specific examples of U include oleic acid, linoleic acid, and linolenic acid. S2U refers to a triglyceride containing 2 bound S molecules and 1 bound U molecule. The binding positions of 2S and 1U of S2U in the glycerol backbone are not critical. In addition, the combination of S and U constituting S2U is not limited. In addition, two different S' S may also be combined. According to one embodiment of the present disclosure, the content of S2U contained in the oil and fat composition is preferably 8 to 28% by mass, more preferably 9 to 26% by mass, and still more preferably 10 to 25% by mass.

The grease composition of the present disclosure contains 35 to 80 mass% SU2. Here SU2 refers to a triglyceride containing 1 bound S molecule and 2 bound U molecules. The binding positions of 1S and 2U of SU2 in the glycerol backbone are insignificant. The combination of S and U constituting SU2 is not limited. In addition, two different U's may also be combined. According to one embodiment of the present disclosure, the content of SU2 contained in the fat and oil composition is preferably 40 to 75 mass%, more preferably 45 to 72 mass%, and even more preferably 50 to 70 mass%.

The grease composition of the present disclosure has a mass ratio (StUU/SU 2) of the content of StUU to the content of SU2 of 0.15 to 0.95. Here, st means stearic acid. StUU is a triglyceride containing St bound at the 1-position of the glycerol backbone and U bound at the 2-and 3-positions of the same backbone, and a triglyceride containing U bound at the 1-and 2-positions of the same backbone and St bound at the 3-position of the same backbone. In StUU, two different U's can also be combined. According to one embodiment of the present disclosure, when the content of S3 in the oil and fat composition is 1.0 mass% or more and less than 4 mass%, the StUU/SU2 of the oil and fat composition is preferably 0.75 to 0.95, more preferably 0.81 to 0.93, and even more preferably 0.85 to 0.92. In addition, according to one embodiment of the present disclosure, when the content of S3 contained in the oil and fat composition is 4 to 8% by mass, stUU/SU2 of the oil and fat composition is preferably 0.15 to 0.75, more preferably 0.2 to 0.65, still more preferably 0.23 to 0.6, still more preferably 0.25 to 0.55. If the content of S3 and StUU/SU2 are in the above-mentioned ranges, the oily food comprising the fat composition has a good balance of heat resistance and feeling of immediate upon entry.

The grease composition of the present disclosure contains 5 to 45 mass% of U3. Here, U3 refers to a triglyceride containing 3 bound U molecules. In U3, 2 or 3 different U's may also be combined. According to one embodiment of the present disclosure, the content of U3 contained in the oil and fat composition is preferably 7 to 35% by mass, more preferably 8 to 30% by mass, and even more preferably 9 to 28% by mass.

When the contents of S3, S2U, SU2 and U3 and the StUU/SU2 of the oil and fat composition of the present disclosure are within the above ranges, the oil-based food containing the oil and fat composition has good feeling of touch and heat resistance. In addition, hardening with time (post-hardening) is not likely to occur.

According to one embodiment of the present disclosure, the grease composition contains H3. Here, H means a saturated fatty acid having 18 to 22 carbon atoms. Specific examples of H include stearic acid, arachic acid and behenic acid. H3 refers to triglycerides containing 3 bound H molecules. In H3, 2 or 3 different H's may also be combined. The fat and oil composition preferably has a mass ratio (H3/S3) of the content of H3 to the content of S3 of 0.5 or more, more preferably 0.55 or more, still more preferably 0.60 or more, still more preferably 0.65 or more, most preferably 0.7 or more. The upper limit of H3/S3 is 1.0 or less. Among them, H3/S3 is preferably 0.95 or less. If the H3/S3 of the oil and fat composition is in the above-mentioned range, the oil-based food containing the oil and fat composition has good heat resistance.

According to one embodiment of the present disclosure, the grease composition contains 10 to 65 mass% of StUU. The content of StUU contained in the oil and fat composition is preferably 12 to 63% by mass, more preferably 14 to 61% by mass, and even more preferably 15 to 58% by mass. If the StUU content of the fat composition is within the above range, the oily food containing the fat composition has a good feeling of instantly turning on the mouth. In addition, according to one embodiment of the present disclosure, the fat and oil composition preferably has a mass ratio (StOO/StUU) of the content of StOO to the content of StUU of 0.7 or more, more preferably 0.75 or more, still more preferably 0.8 or more. Here, O means oleic acid. StOO is a triglyceride containing St bound at the 1-position of the glycerol backbone and O bound at the 2-and 3-positions of the same backbone, and St bound at the 1-and 2-positions of the same backbone and at the 3-position of the same backbone. The upper limit of StOO/StUU is 1.0, preferably 0.92. If StOO/StUU of the fat and oil composition is in the above range, the oily food containing the fat and oil composition has good heat resistance.

According to one embodiment of the present disclosure, the oil or fat composition contains 1 to 10 mass% of diglycerides (hereinafter, also referred to as DG). Diglycerides are glycerides containing 2 fatty acid molecules bound in the glycerol backbone. The type of constituent fatty acids of the diglyceride and the binding position on the glycerol skeleton thereof are not particularly limited. However, the structural fatty acid of the diglyceride preferably has a carbon number of 16 to 22. The content of diglycerides contained in the oil and fat composition is preferably 2 to 8% by mass, more preferably 3 to 6% by mass.

According to one embodiment of the present disclosure, the fat and oil composition may be composed of the following fatty acids (hereinafter, also referred to as FA). Namely, the oil and fat composition contains 30 mass% or less of P, 10 to 35 mass% of St, 40 to 65 mass% of O, and 5 to 30 mass% of L. Here, P means palmitic acid. L is a fatty acid having at least 2 double bonds and having 18 carbon atoms. The fat and oil composition preferably contains 5 to 28 mass% of P, 10 to 33 mass% of St, 43 to 63 mass% of O, and 6 to 20 mass% of L as constituent fatty acids. The fat and oil composition more preferably contains 8 to 27 mass% of P, 10 to 31 mass% of St, 45 to 62 mass% of O, and 7 to 15 mass% of L as constituent fatty acids. The fat and oil composition preferably contains 25 to 45 mass%, more preferably 30 to 42 mass%, of saturated fatty acid as constituent fatty acid. The fat and oil composition preferably contains 0 to 3 mass%, more preferably 0 to 2 mass%, of a fatty acid having 14 or less carbon atoms as a constituent fatty acid. The fat and oil composition preferably contains 0 to 2 mass%, more preferably 0 to 1 mass%, of trans fatty acid as the constituent fatty acid.

In the present disclosure, a conventionally known analysis method can be applied to a method for determining a numerical value. Specifically, the content of each triglyceride contained in the fat or oil can be measured by gas chromatography (for example, based on AOCS Ce 5-86). The symmetry of triglycerides can be determined based on anionic chromatography (e.g., j. High resin. Chromatogrj., 18, 105-107 (1995)). The content of each constituent fatty acid contained in the fat or oil can be measured by gas chromatography (for example, based on AOCS Ce1 f-96).

According to one method of the present disclosure, the method of preparing the grease composition is not particularly limited. However, the fat composition may be prepared from 1 fat or more than 2 fats suitable for eating. Examples of edible fats and oils that can be used in the fat and oil composition include animal and vegetable fats and oils such as cocoa butter, palm oil, shea butter, sallowness oil, ma Fu fat, candelilla oil, mango butter, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, coconut oil, palm kernel oil, beef tallow, lard, and milk fat. Further, as another example, there is mentioned processed fats and oils obtained by applying one or more treatments such as mixing, fractionation, transesterification, hydrogenation, etc. to these animal and vegetable fats and oils. One or more oils selected from these exemplified oils may be used.

According to one embodiment of the present disclosure, the grease composition contains grease including 50% by mass or more of StUU (hereinafter, also referred to as StUU grease). The StUU oil and fat may be, for example, an oil and fat obtained by removing fatty acid ethyl ester by distillation from a reactant obtained by transesterification using a mixture of high oleic sunflower seed oil and ethyl stearate and a 1, 3-position selective lipase preparation, based on a known method. The StUU fat may be a liquid fraction obtained by further fractionating the fat obtained. The StUU fat may be a low-melting point fraction obtained by fractionating fat containing 30% by mass of StOSt (1, 3-distearoyl-2-oleoyl glyceride) such as sallowness oil, shea butter, moeller butter, mango kernel oil, arabog butter or lard. The StUU grease preferably has an iodine value of 55 to 85, more preferably 60 to 80.

According to one embodiment of the present disclosure, the oil and fat composition contains an oil and fat containing 40 mass% or more of PU2 (hereinafter, also referred to as PU2 oil and fat). Here, P refers to palmitic acid, PU2 refers to a triglyceride containing 1 bound P molecule and 2 bound U molecules. The binding positions of 1P and 2U of PU2 in the glycerol backbone are insignificant. The combination of U constituting PU2 is not limited. 2 different U's may also be combined. Examples of PU2 oils and fats include low melting point fractions (palm oleins) obtained by 1-stage or 2-stage fractionation of palm oil. Palm olein preferably has an iodine number of 62 to 75, more preferably 64 to 70. Preferably, the PU2 grease contains SU2 in an amount of 50 mass% or more, and the PU2 content in SU2 is 80 mass% or more.

According to one embodiment of the present disclosure, the oil and fat composition contains an oil and fat (hereinafter, also referred to as an S3 oil and fat) containing 90 mass% or more of S3. Examples of S3 oils and fats include various extremely hydrogenated oils. Examples of the raw oil and fat of the extremely hydrogenated oil include soybean oil, rapeseed oil, high erucic acid rapeseed oil, corn oil, cottonseed oil, safflower oil, sesame oil, sunflower oil, grape seed oil, palm oil, beef tallow, lard, fish oil and the like, and fractionated oils and transesterified oils of these oils and fats described above. The extremely hydrogenated oil is an oil obtained by adding a raw oil until the iodine value becomes 5 or less, preferably 2 or less. The S3 fat is preferably highly hydrogenated high erucic acid rapeseed oil.

According to one embodiment of the present disclosure, the oil and fat composition contains an oil and fat (hereinafter, also referred to as "U3 oil and fat") containing 60 mass% or more of U3. Examples of the U3 oil include soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sesame oil, sunflower seed oil, grape seed oil, and high oleic acid types thereof.

According to one embodiment of the present disclosure, the grease composition may contain 60 to 99 mass% of StUU grease, 1 to 5 mass% of S3 grease, and 0 to 39 mass% of U3 grease. The fat composition may preferably contain from 70 to 98% by mass of StUU fat, from 2 to 5% by mass of S3 fat, and from 0 to 28% by mass of U3 fat. The fat composition may further preferably contain 75 to 97% by mass of StUU fat, 3 to 5% by mass of S3 fat, and 0 to 22% by mass of U3 fat. In addition, according to one embodiment of the present disclosure, the grease composition may contain 10 to 80 mass% StUU grease, 19 to 89 mass% PU2 grease, 1 to 5 mass% S3 grease, and 0 to 30 mass% U3 grease. The fat composition may preferably contain StUU fat in an amount of preferably 20 to 70% by mass, PU2 fat in an amount of 28 to 78% by mass, S3 fat in an amount of 2 to 5% by mass, and U3 fat in an amount of 0 to 20% by mass. The fat composition may further preferably contain 30 to 60% by mass of StUU fat, 27 to 67% by mass of PU2 fat, 3 to 5% by mass of S3 fat, and 0 to 10% by mass of U3 fat.

According to one embodiment of the present disclosure, a usual additive used for edible fats and oils may be used in the fat and oil composition as needed. The additives are used for the purpose of, for example, improvement in oxidation stability, improvement in thermal stability, or modification of physical properties. Specific examples of the additives include emulsifiers including glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, and lecithin, antioxidants including tocopherol, ascorbic acid fatty acid ester, xylan, and coenzyme Q, coloring materials, and perfumes. The content of the additive contained in the oil and fat composition is preferably 0 to 2% by mass, more preferably 0 to 1% by mass, and still more preferably 0 to 0.5% by mass.

According to one embodiment of the present disclosure, the fat and oil composition can be prepared by heating and melting the raw material fat such as the StUU fat, S3 fat, or U3 fat, and the additive appropriately selected according to need, and mixing the melted materials. In addition, according to one embodiment of the present disclosure, the oil and fat composition may be plasticized by a process such as rapid cooling and kneading after the raw oil and fat and the like are melted and mixed.

The oily food of the present disclosure is a food having a continuous phase of fat. The fat and oil contained in the oily food contains 80% by mass or more of the fat and oil composition of the present disclosure. That is, the fat and oil composition of the present disclosure has a proportion (content) of 80 mass% or more in the fat and oil contained in the oily food. Here, in addition to the fat composition of the present disclosure, the fat (e.g., cocoa butter or milk fat) derived from an oil-containing raw material (e.g., cocoa mass, cocoa powder, or whole milk powder) is contained in the fat contained in the oily food. In general, the fat content of cocoa mass (cocoa butter) is 55 mass% (oil content 0.55). The fat content of the cocoa powder (cocoa butter) was 11 mass% (oil content 0.11). The fat (milk fat) content of the whole milk powder was 25% by mass (oil content 0.25). For example, an oily food containing 10% by mass of cocoa powder contains 1.1% by mass of fat as a fraction derived from cocoa powder (=10×0.11). Therefore, the content of the fat contained in the oily food is a value obtained by summing up the values obtained by multiplying the blending amount (mass%) of each raw material in the oily food by the oil content.

In spite of the above, in the case where the total content of the cocoa butter and the milk fat in the fat contained in the oily food is less than 20% by mass and the composition of the fat after the cocoa butter and the milk fat are removed from the fat contained in the oily food satisfies the composition of the fat composition of the present disclosure, the oily food is contained in the oily food of the present disclosure. That is, the oily food of the present disclosure includes a form of food actually containing the oil and fat composition of the present disclosure. According to one embodiment of the present disclosure, the content of the oil or fat in the oily food is preferably 25 to 55 mass%, more preferably 25 to 50 mass%, further preferably 27 to 45 mass%, still more preferably 28 to 42 mass%, and most preferably 29 to 40 mass%.

The oily food of the present disclosure contains a saccharide. Examples of the saccharides included in the oily food of the present disclosure include granulated sugar (sucrose), lactose, glucose, maltose, oligosaccharide, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, lactulose oligosaccharide, palatinose oligosaccharide, enzymatically saccharified maltose, reduced starch saccharide, isomerized syrup, sucrose-bound maltose, honey, reduced sugar polydextrose, raffinose, lactulose, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, and trehalose. As the saccharide, sugar alcohols can be used. According to one embodiment of the present disclosure, the content of the saccharide contained in the oily food is preferably 25 to 65% by mass, more preferably 30 to 60% by mass, further preferably 35 to 55% by mass, and still further preferably 38 to 52% by mass. The amount of the saccharide contained in the oily food of the present disclosure does not include the amount of the saccharide (for example, lactose contained in milk powder) contained in the raw material of the oily food other than the saccharide.

According to one embodiment of the present disclosure, the oily food may contain other materials generally used in oily foods such as chocolate, cream, or frosting, which contain fats and oils and saccharides. Examples of other materials include dairy products containing whole milk powder and skimmed milk powder, cocoa ingredients containing cocoa mass and cocoa powder, pastes containing nut paste and sesame paste, various powders containing soybean powder, soybean protein, fruit processing powder, vegetable processing powder, green tea powder and coffee powder, emulsifiers containing lecithin, lysolecithin, enzymatically decomposed lecithin, sucrose fatty acid ester, polyglycerol polyricinoleate, polyglycerol fatty acid ester and sorbitan fatty acid ester, antioxidants containing tocopherol and ascorbic acid, gums, starches, colorants and fragrances.

According to one embodiment of the present disclosure, the oily food can be produced by a conventionally known method. The soft chocolate-type oily food can be produced, for example, by using a raw material containing an oil-and-fat composition, a sugar, a cocoa component, a dairy product, and an emulsifier, and performing a mixing step, a micronizing step (micronizing), a Refining step (blending), and a cooling step. The frosted type oily food can be produced, for example, by using a raw material containing an oil or fat composition, a saccharide, a dairy product, and a flavor, and mixing the raw material with or without gas while stirring the raw material sufficiently with a stirrer. The cream-type oily food can be produced, for example, by adding a raw material containing liquid sugar and a flavor to an oil or fat composition, and mixing the raw material with or without gas by stirring with a stirrer.

According to one embodiment of the present disclosure, the oily food has soft physical properties, good feeling of touch and touch, and good heat resistance. Thus, it is suitable for application, filling, sandwiching or coating purposes in baked goods. Examples of baked foods include doughs, pillow breads, fruit breads, butter rolls, french breads, rolls, snack breads, steamed breads, sweet doughs, muffins, bagels, croissants, danish pastries, baked snack foods including cakes, waffles, wafer, octabridge, sendees, polished rice strips, western cakes, swiss rolls, pound cakes, cake rolls, fruit cakes, madder cakes, cream filled snacks, finger snacks, wafer, pie, almond biscuits, cookies, cracker, pretzels, snack snacks, milk flavored wafers, toffees and puff.

Examples

Next, this embodiment will be described in more detail with reference to examples and comparative examples. However, the present embodiment is not limited to these examples or comparative examples.

[ analytical method ]

(Triglycerides)

The content of each triglyceride contained in the fat and oil was measured by gas chromatography (based on AOCS Ce 5-86). In addition, the symmetry of triglycerides was determined based on J.high resin. Chromatogrj.18, 105-107 (1995) using the silver ion column-HPLC method.

(fatty acid)

The content of each fatty acid constituting the fat and oil was measured by gas chromatography (based on AOCS Ce1 f-96).

[ use of fat ]

As a raw material fat of the fat composition, the following edible fat or oil (fat or oil purified to an extent suitable for eating) was used.

(StUU grease-1)

After transesterification of 40 parts by mass of a mixture of high oleic sunflower seed oil and 60 parts by mass of ethyl stearate and 1, 3-position selective lipase preparation, the lipase preparation was removed by filtration treatment. The fatty acid ethyl ester was removed from the reaction by thin film distillation of the transesterification reaction product thus obtained. The distillation residue thus obtained was subjected to dry fractionation to remove the high melting point fraction. The high melting point fraction of stage 2 was removed from the residual low melting point fraction by acetone fractionation. From the thus obtained low melting point portion of paragraph 2, acetone was removed by a usual method. Then, stUU grease-1 (iodine value 64, stUU content 62.6 mass%) was obtained through a decoloring treatment and a deodorizing treatment based on a usual method.

(StUU grease-2)

Refined fat (iodine value 70, stUU content 54.3 mass%) of shea butter, which is a low-melting point fraction obtained by acetone fractionation of shea butter, was used as StUU fat-2.

(PU 2 grease-1)

The 2 nd stage fractionated palm olein (iodine value 65, PU2 content 48.5 mass%, SU2 content 53.9 mass%) was used as PU2 oil-1.

(S3 fat-1)

Extremely hydrogenated oil of high erucic acid rapeseed oil was used as S3 oil-1.

(S3 fat-2)

The extremely hydrogenated oil of rapeseed oil was used as S3 fat-2.

(S3 fat-3)

Extremely hydrogenated oil of palm oil was used as S3 fat-3.

(U3 fat-1)

The high oleic sunflower seed oil is used as U3 grease-1.

(U3 fat-2)

Rapeseed oil was used as U3 fat-2.

(other fats and oils-1)

After transesterification of 40 parts by mass of a mixture of high oleic sunflower seed oil and 60 parts by mass of ethyl stearate and 1, 3-position selective lipase preparation, the lipase preparation was removed by filtration treatment. By thin film distillation of the transesterification reactant thus obtained, the fatty acid ethyl ester is removed from the reactant. The distillation residue thus obtained was subjected to dry fractionation to remove the high melting point portion. The low melting point portion of stage 2 was removed from the residual low melting point portion by acetone fractionation. From the medium-melting point fraction thus obtained, acetone was removed by a usual method. Then, other fats and oils-1 (89.7 mass% S2U content, 73.1 mass% StOSt content) were obtained by a decoloring treatment and a deodorizing treatment by a usual method.

[ preparation of fat composition ]

According to the blending of tables 1 and 2, the grease compositions of examples 1 to 12 were prepared by heating, melting and mixing the grease. Tables 1 and 2 show the analysis values of the respective oil compositions.

TABLE 1

TABLE 2

[ preparation of chocolate spread ]

According to the formulation of table 3, the raw materials were mixed. According to a conventional method, a melted liquid chocolate mass using the fat and oil compositions of examples 1 to 14 was obtained through a micronization (Refining) step and a Refining (establishing) step. Each chocolate spread can be obtained by solidifying the chocolate mass in a refrigerator.

TABLE 3

[ evaluation of chocolate spread ]

The chocolate spreads obtained using the respective fat compositions of examples 1 to 14 were evaluated by the following methods. In the evaluation, A and B indicate pass and C indicates fail. The results are shown in tables 1 and 2.

(Heat resistance)

Each spread was stored at a temperature of 30 ℃ and 35 ℃. After 3 months, the state of separation of the oil and fat (heat resistance) was observed.

A: no separation of grease, good (qualification)

B: has a small exudation degree, good (qualification)

C: has oil separation and failure (unqualified)

(variation of hardness)

Each spread was stored at a temperature of 5 ℃. After 1 month and after 3 months, the stress (hardness) of each spread was measured by the following measurement conditions using a texture analyzer (CT 3 manufactured by Brookfield corporation). The ratio of the stress after 3 months to the stress after 1 month (stress measured after 3 months/stress measured after 1 month) was determined.

Measurement conditions:

depth of 10mm

At a speed of 2.0mm/s

A: hardness less than 1.2 varies considerably less, and is excellent (acceptable)

B:1.2 or more and less than 1.5, and less variation in hardness, good (qualification)

C:1.5 or more, the hardness is varied, and the product is defective (unacceptable)

(Inlet instant sense)

The spreads after 3 months of storage at 5 ℃ were evaluated comprehensively by 3 panelists according to the following criteria.

A: has good feeling of instantly changing in mouth (qualification)

B: allowable feeling of touch (qualification)

C: bad feeling of touch (disqualification)

Claims

1. A grease composition comprising:

1.0 to 8 mass% of S3;

5 to 30 mass% of S2U;

35 to 80 mass% SU2;

5 to 45 mass% of U3,

a mass ratio of the content of StUU to the content of SU2, i.e., stUU/SU2, of 0.15 to 0.95,

wherein S, U, st, S, S2U, SU2, U3, stU2 respectively represent:

s: saturated fatty acid with 16-22 carbon atoms,

u: an unsaturated fatty acid having 18 carbon atoms,

st: the acid of stearic acid is used to produce a mixture of stearic acid,

s3: triglycerides containing three bound S molecules,

S2U: triglycerides containing 2 bound S molecules and 1 bound U molecule,

SU2: triglycerides containing 1 bound S molecule and 2 bound U molecules,

u3: triglycerides containing three bound U molecules,

StUU: triglycerides containing St bound in the 1-position, U bound in the 2-and 3-positions and triglycerides containing U bound in the 1-and 2-positions and St bound in the 3-position.

2. The fat or oil composition according to claim 1, wherein the fat or oil composition has a mass ratio of H3 content to S3 content, H3/S3, of 0.5 or more,

wherein H, H respectively represent:

h: saturated fatty acid with 18-22 carbon atoms,

and H3: triglycerides containing three bound H molecules.

3. The fat or oil composition according to claim 1 or 2, wherein the fat or oil composition comprises 1 to 10% by mass of diglyceride.

4. The grease composition according to any one of claim 1 to 3,

the constituent fatty acids are composed of 30 mass% or less of P, 10 to 35 mass% of St, 40 to 65 mass% of O, and 5 to 30 mass% of L,

wherein P, O, L respectively represent

P: palmitic acid, which is used as a base for the treatment of the skin,

o: the oil acid is selected from the group consisting of oleic acid,

l: fatty acids having 2 or more double bonds and having 18 carbon atoms.

5. An oily food comprising an oil or fat and a saccharide, wherein the oil or fat composition according to any one of claims 1 to 4 is contained in an amount of 80% by mass or more of the oil or fat contained in the oily food.