JP2004065070A

JP2004065070A - Oil food product for coating, and frozen food product using the same

Info

Publication number: JP2004065070A
Application number: JP2002227436A
Authority: JP
Inventors: Kosuke Kitabi; 北陽　康祐; Mayumi Saito; 斉藤　まゆみ; Koji Umeno; 梅野　宏治
Original assignee: Fuji Oil Co Ltd
Current assignee: Fuji Oil Co Ltd
Priority date: 2002-08-05
Filing date: 2002-08-05
Publication date: 2004-03-04
Anticipated expiration: 2022-08-05
Also published as: JP3912221B2

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil food product for coating a frozen food product, where cracking and slippery feeling are simultaneously suppressed from causing during freezing, and at a thawing process, only by simple formulation of oil and fat without taking any particular technique such as addition of an emulsifier. <P>SOLUTION: The oil food product for coating the frozen food product comprises ≥50 wt.% of <16C fatty acids, an oil and fat (A) having a melting point of 33°C, an oil and fat B containing 90 wt.% of ≥16C non-saturated fatty acids (cis-form and trans-form) so as to simultaneously suppress the generation of cracks and sliminess. <P>COPYRIGHT: (C)2004,JPO

Description

【０００１】
【発明の属する技術分野】本発明は、ひび割れをせず、かつヌルつきを抑制した被覆用油性食品およびこれを用いた冷凍食品に関するものである。
【０００２】
【従来の技術】
冷凍食品は、風味の付与、食感の改良、水分蒸散の防止等様々な目的でその表面を油性食品にて被覆されることがよくある。しかし、その冷凍食品の表面を覆う油性食品（以後、被覆用油性食品と称する）は冷凍中・解凍段階において、ひび割れや欠落を引き起こすことがしばしばある。
通常、ひび割れ・欠落といった欠点を克服する為には融点の低い食用油脂を用いるが、この場合、ヌルつきといった食感に対する悪影響が生じるのをある程度犠牲にしている。
【０００３】
被覆用油性食品の例としてはアイスコーティングチョコレートがある。アイスコーティングチョコレートはヤシ油やパーム核分別油軟融点部といったラウリン酸を多く含む油脂と、比較的低融点の油脂を組み合わせて用いることが多い。比較的低融点の油脂としては、ひび割れを防止する場合は低融点の液油、一例として大豆油を、ヌルつきの防止には常温で液体の形状をとる油脂（以下液油と称する）の範疇のものの中でも比較的融点の高い部類に属するもの、一例としてパーム分画油低融点画分（パーム分画油でヨウ素価６４以上の低融点画分をさし、市販品としてはｄｏｕｂｌｅ　ｆｒａｃｔｉｏｎａｔｉｏｎ　ｐａｌｍ　ｏｌｅｉｎ　やパームスーパーオレインと呼ばれている物で、以降パーム分画油低融点画分と称す）を用いることはよく知られている。
【０００４】
ただし、大豆油を組み合わせた場合はヌルつきが、パーム分画油低融点画分を組み合わせた場合はひび割れを防止できない。これまでひび割れとヌルつきは相反する欠点と見られており、またひび割れ防止能のある低融点の液油と、ヌルつき防止能のある比較的高融点の液油の中間の融点の物を用いると、ひび割れ・ヌルつき防止能の双方の機能を中途半端にしか満足しない被覆用油脂食品しか得られなかった。そのためひび割れ・ヌルつきを同時に克服する技術は永く求められてきた。
【０００５】
こういったひび割れやヌルつきを防止するため数々の従来技術が考案されている。
例えば、食品をチョコレートで被覆する際に、予め該食品の表面を油脂で下塗りした後にチョコレートを被覆することでひび割れを防止する方法（特開昭５９−１９８０８９号公報）があるが、被覆対象物が焼き菓子で常温の、油脂移行に起因するひび割れに効果があるものの、冷凍食品を被覆対象物とした場合は十分にその機能を発現できず、製造工程も増える。
また、最小二乗法による一次回帰式ｙ＝Ａ＋Ｂｘ（ｘ：温度（℃）、ｙ：ＳＦＩ値、Ａ：０℃におけるＳＦＩ値、Ｂ：−０．５〜−２．０の範囲の数）で示される特定の範囲のＳＦＩ曲線を有する食用油脂と特定の乳化剤（ポリグリセリン脂肪酸エステル）を組み合わせることで改善する方法（特開昭６１−５６０５０号公報）などがあったが、油脂のみ、人工的な乳化剤の使用無しで、しかも平易な配合でひび割れ・ヌルつきを同時に克服することは困難であった。
【０００６】
【本発明が解決しようとする課題】
本発明の目的は乳化剤の添加など特段の手法をとらなくても油脂の平易な配合のみで、冷凍中及び解凍段階において、ひび割れとヌルつきの発生を同時に抑制した冷凍食品の被覆用油性食品を提供することである。
【０００７】
【課題を解決するための手段】
本発明者らは、上記の課題に対して鋭意検討を行った結果、油脂配合のみでひび割れとヌルつきを同時に抑制する方法を見出し、本発明を完成するに至った。
【０００８】
すなわち本発明は、
（１）　油脂成分として、炭素数１６未満の脂肪酸を５０重量％以上含有し、かつ上昇融点が３３℃以下である油脂Ａと、炭素数１６以上の不飽和脂肪酸（シス・トランス体共に含む）を９０重量％以上含有する油脂Ｂとを使用することを特徴とする被覆用油性食品、
（２）重量％で油脂Ａ：油脂Ｂ＝３０：７０から７０：３０の割合である、（１）項記載の被覆用油性食品およびこれを用いた冷凍食品、
（３）全油脂中の油脂Ａ＋油脂Ｂの割合が４０重量％以上である（１）項および（２）項記載の被覆用油性食品、並びに
（４）上記（１）項乃至（３）項記載の油脂食品で被覆してなる冷凍食品を提供するものである。
【０００９】
【発明の実施の形態】
本発明の被覆用油性食品は、食用油脂として炭素数１６未満の脂肪酸に富む油脂（Ａ）と不飽和脂肪酸含有量の極めて高い油脂（Ｂ）を配合したことを特徴とする。
すなわち前者の油脂（Ａ）は油脂を構成する脂肪酸組成として、炭素数１６未満の脂肪酸を５０重量％以上、好ましくは７０重量％以上含む典型的にはラウリン系油脂であり、且つ上昇融点が３３℃以下、望ましくは２６℃以下のものである。一方、油脂（Ｂ）は油脂を構成する脂肪酸組成として、炭素数１６以上の不飽和脂肪酸（シス・トランス体共に含む）の含有量が９０重量％以上のものである。
【００１０】
本発明における被覆用油性食品を構成する食用油脂のうちラウリン系油脂（Ａ）としては、ヤシ油、パーム核油等の天然動植物油脂及び／又はこれらを調合、分別、（部分）水素添加、エステル交換といった加工工程を一種以上施した食用加工油脂か挙げられ、具体的には、ヤシ油（炭素数１６未満の脂肪酸比率８０重量％程度、上昇融点２４℃程度）、硬化ヤシ油、パーム核油、パーム核オレイン（パーム核分別油で低融点側を指す）、パーム核ステアリン等（同様にパーム核分別油で高融点側を指す）があげられ、この中でもヤシ油の使用が特に望ましい。同じラウリン系の油脂でも上昇融点が３３℃を超えるもの、具体的にはパーム核ステアリン極度硬化油（炭素数１６未満の脂肪酸比率８０重量％程度であるが、上昇融点３５℃程度と高い）等は冷凍状態での喫食の際に口溶けが悪く、油脂Ａとしての使用は望ましくない。
後述実施例や比較例で用いるラウリン系油脂の炭素数１６未満の脂肪酸および上昇融点並びに油脂Ａへの使用の適・不適の関係を表１に示す。
【００１１】

【００１２】
飽和脂肪酸の少ない油脂（Ｂ）は低エルシン酸なたね油（以降、特にことわりのない場合、本発明では低エルシン酸なたね油を単に「なたね油」と称する）、ひまわり油等の天然動物植物性油脂及び／又はこれらを調合、分別、硬化（特にことわりのない場合は部分水素添加の操作を指す）、エステル交換といった加工工程を一種以上施した食用加工油脂が挙げられ、具体的にはなたね油、硬化なたね油（上昇融点で２２℃以下）、ヒマワリ油が上げられ、なたね油が特に望ましい。
後述実施例や比較例で用いる油脂の炭素数１６以上の不飽和脂肪酸と油脂Ｂへの使用の適・不適の関係を表２に示す。
油脂Ｂに条件外の油脂を用いると結晶の構造が不安定になり、大豆油やベニバナ油の場合は被覆用油性食品がヌルつき、パーム分画油低融点画分（先に説明した通りパーム分別油の低融点画分を指し、ヨウ素価を６８のものを用いる。）等を用いると被覆用油性食品は脆く割れやすい。
また、飽和脂肪酸にはトランス体とシス体があり、トランス体は一般にシス体より融点が高い。なたね油が硬化につれて融点が上昇するのは硬化の過程でトランス酸が増加したためで、全不飽和脂肪酸に占めるトランス体の比率はなたね油が０、硬化なたね油の上昇融点１０℃のもので３０重量％程度、２２℃のもので５０重量％程度にまで達する。表２においても炭素数１６以上の不飽和脂肪酸は減少していないが融点が上昇したのは不飽和脂肪酸が硬化の過程でシス体からトランス体に異性化したためであり、トランス体の上昇や融点の上昇を伴う硬化を施された硬化なたね油を油脂Ｂとして使用してもひび割れやヌルつきが抑えられることから、油脂Ｂとしての使用は融点やトランス体ではなく炭素数１６以上の不飽和脂肪酸の量に依存していることがわかる。
ただし硬化なたね油はさらに硬化度が進むと飽和脂肪酸の量が増加する為、ひび割れが出やすくなる。
【００１３】

【００１４】
また、油脂Ａが油脂Ａと油脂Ｂの合計に対して３０重量％未満の場合は被覆工程の後の固化（「乾く」と表現される）に時間がかかり不適当であり、また逆に油脂Ｂが油脂Ａと油脂Ｂの合計に対して３０重量％を超えるの場合はひび割れを防止する効果が十分でなく、これも不適当である。
さらに被覆用油性食品は油脂Ａと油脂Ｂ以外の油脂が存在することができる。例えば被覆用油性食品がアイスコーティング用チョコレートの場合、油脂Ａ、油脂Ｂ以外にもカカオマスやココアパウダー等由来のココアバターや全脂粉乳等由来の乳脂などが存在してもよい。
ただし本発明の油脂Ａ、油脂Ｂの組合せでひび割れやヌルつきを抑制するのに充分な効果をあげるには油脂Ａと油脂Ｂの合計が４０重量％以上、望ましくは５０重量％以上とするのがよい。
【００１５】
本発明における被覆用油性食品は、その用途に応じて、呈味成分として甘味成分（砂糖等糖類、エリスリトール、乳糖等）や、乳成分（脱脂粉乳・全脂粉乳・チーズパウダー等）、カカオ成分（カカオマス、ココアパウダー等）、その他可食物（ナッツ類、果肉類、クラッカー等）、風味成分（香辛料、香科等）、色素等を添加できる。
本発明における被覆用油性食品の被覆対象食品としては、アイスクリーム、冷凍パイ、冷凍ケーキ、畜肉及び畜肉加工食品、魚肉及び魚肉加工食品等が挙げられる。
本発明の被覆用油性食品の被覆手段としては、浸漬、スプレー、塗布等の方法が挙げられるが、浸漬法が経済的であり一般的によく用いられている。
【００１６】
以上の本発明による製法を採る事により従来では冷凍食品用被覆用油性食品はひび割れやヌルつきを起こしたり、ひび割れの防止に乳化剤が必要であったりといった問題が改善され、特殊な工程も添加物も必要とせず、油脂配合のみでひび割れとヌルつきを同時に抑制することが可能となった被覆用油性食品が得られた。
【００１７】
【実施例】
以下に実施例により本発明の様態を説明するが、これは例示であって本発明がこの実施例に限定される物ではない。
【００１８】
実施例１・比較例１・２
下記の配合に従って、常法通りロールをかけ、６０℃で５時間コンチングを行い被覆用油性食品を作成する。（スイートチョコレート配合）
被覆は市販の冷蔵状態のアイスクリームバー（雪印乳業株式会社製、品温−１８℃）を、品温３０℃に溶解した被覆用油性食品にアイスクリームバーを浸漬し引き上げて被覆する。目付け量（被覆量を指す）は８ｇ一定に統一されるよう浸漬時間を調整した。（通常、浸漬時間、被覆対象物の品温・表面形状、被覆用油性食品の品温・粘度が一定なら目付け量もほぼ一定になる。）
この時の室温（２０℃）での乾き時間、すなわち引き上げてから表面が乾く（固化して艶がなくなる状態）までの時間を測定した。
被覆の済んだ製品は再び冷凍下に放置し（−１８℃）１日後ひび割れや食感のテストを行った。
油脂Ａは表１のヤシ油に統一し、実施例１は油脂Ｂとしてなたね油を、比較例１は大豆油、比較例２はパーム分画油低融点画分を使用した。
実施例１・比較例２は乾きは速やかであったが、比較例１は遅く作業性が悪かった。
食感は実施例１が良好であるのに対し比較例１はヌルつきがあり包装材への付着も見られ、比較例２は噛み出しが硬くバリバリとした食感となった。
ひび割れは実施例１・比較例１には見られないのに対し、比較例２では大きなひび割れが見られた。
実施例１、比較例１・２の配合と食感・乾き速度・ひび割れの関係を表３に示す。
【００１９】

【００２０】
実施例２・３・比較例３・４
全脂粉乳を配合し、（ミルクチョコレート配合）同様の試験を行った。以下の配合に従い、常法どおりに被覆用油性食品を作成、実施例１と同じ手順で被覆をし保存、ひび割れ・食感等のテストに供した。
実施例２は油脂Ｂとしてなたね油を用い、実施例３では上昇融点１０℃の硬化なたね油を用いた。比較例３は大豆油、比較例４はパーム分画油低融点画分を用いた。実施例２・３、比較例３・４の配合と食感・乾き速度・ひび割れの関係を表４に示す。
【００２１】

【００２２】
この実施例２の系においても、実施例１の系と同様の効果が確認された。
実施例２のなたね油は乾き・食感・ひび割れ耐性、すべて良好で、加えて実施例３の硬化なたね油も融点自体はパーム分画油低融点画分と同程度であるにもかかわらず、食感・乾き速度・ひび割れ耐性が良好で、それに対し比較例３大豆は乾きが悪くヌルつきがあり、比較例４のパーム分画油低融点画分は乾きが速いが食感が硬くひび割れを起こした。
チョコレートがスイートタイプであっても、ミルクタイプであっても本発明は有効に作用していることが確認された。
【００２３】
実施例４・比較例６・７油脂Ａを表１のパーム核油にして同様の試験を行った。以下の配合に従い、常法どおりに被覆用油性食品を作成、実施例１と同じ手順で被覆をし保存、ひび割れ・食感等のテストに供した。油脂Ｂとして、実施例４は上昇融点１０℃の硬化なたね油を、比較例３は大豆油を、比較例４はパーム分画油低融点画分を用いた。実施例４、比較例６・７の配合と食感・乾き速度・ひび割れの関係を表３に示す。
【００２４】

【００２５】
油脂Ａがパーム核油の場合もヤシ油と同様の傾向にあることが確認された。
なたね油は乾き・食感・ひび割れ耐性、すべて良好で、それに対し比較例６の大豆は乾きが悪くヌルつきがあり、比較例７のパーム分画油低融点画分は渇きが速いが食感が硬くひび割れを起こした。
【００２６】
実施例１で油脂Ｂとして用いたなたね油は比較例１・２のパーム分画油低融点画分・大豆油の中間の融点にあたるので一見するとヌルつかずひび割れないというのは融点に依存するようにも見えるが、実施例２で用いられた硬化なたね油は融点的にパーム分画油低融点画分と同程度であるにもかかわらずひび割れしない。
なお、実際には大豆油となたね油は上昇融点を測定するには融点は低すぎるので、実測値はないが、示差熱分析（ＤＳＣ）で測定すると油脂結晶が溶解する時に発生する吸熱現象が大豆油のほうがなたね油より低い温度帯で観測される点からみてその融点は大豆油＜なたね油であることがわかる。（図１ａ・ｂ参照）
【００２７】
また、大豆油・パーム分画油低融点画分単品で見た場合の挙動が大きく異なるのに対し、油脂Ａとしてヤシ油を用い、油脂Ｂとして大豆油とパーム分画油低融点画分を油脂Ａ：油脂Ｂ＝５０：５０で混合した場合の挙動はブロードな吸熱ピークが発生し、しかもその吸熱量はほとんど大差ない。（図２ｄ・ｆ参照）
それに対し、ヤシ油となたね油とを混合した系のＤＳＣではシャープなピークが２つ発生する。（図２ｅ参照）これにより結晶の吸熱挙動の面で最終的に得られる被覆用油性食品の物性は油脂Ｂの融点にはさほど依存していない事がわかる。
【００２８】
実施例５・６・比較例８・９
油脂Ａと油脂Ｂの比率を変えて同様の試験を行った。
以下の配合に従い、常法どおりに被覆用油性食品を作成、実施例１と同じ手順で被覆をし保存、ひび割れ・食感等のテストに供する。
比較例８は油脂Ａ過剰な状態、比較例９は油脂Ｂ過剰な状態、実施例５・６は請求項にある本発明が効果を発する境界の比率で配合を行った。
実施例５・６、比較例８・９の配合と食感・乾き速度・ひび割れの関係を表６に示す。
【００２９】

【００３０】前述の油脂Ｂが炭素数１６以上の不飽和脂肪酸（シス・トランス体共に含む）を９０重量％以上含有することを特徴とするとしたが、その油脂Ｂが油脂Ａとあいまって本発明で謳った機能を発現させるには、油脂Ａと油脂Ｂが適正な比率である必要がある。
油脂Ｂが請求項１を満たす油脂であるなたね油であっても、油脂Ａが過剰だと油脂Ａのラウリン系油脂の性質が前面に出るためひび割れが発生しやすくなる。逆に油脂Ｂが過剰になると固化（乾き）が遅くなり作業性が悪くなる。この性質は油脂Ａ／油脂Ｂの比率により漸次変化するため、厳密にある特定の比率から全く機能しなくなるということはないが、アイスコーティングチョコレートとしては、請求項２に示した通り油脂Ａが３０重量％乃至７０重量％である必要がある。
【００３１】
【発明の効果】
以上のように、本発明によって提供される冷凍食品の被覆用油性食品は、従来見られたひび割れやヌルつきなど商品価値を損ねる欠点を乳化剤等の添加をしなくても、油脂配合のみで抑制した新規の冷凍食品被覆用油脂食品である。
【図面の簡単な説明】
【図１】大豆油・なたね油・パーム分画油低融点画分のＤＳＣ。
【図２】油脂Ａ（ヤシ油）、油脂Ｂ（大豆油・なたね油またはパーム分画油低融点画分）を油脂Ａ：油脂Ｂ＝５０：５０で混合した場合のＤＳＣ。
【符号の説明】
ａ　大豆油のＤＳＣ
ｂ　なたね油のＤＳＣ
ｃ　パーム分画油低融点画分のＤＳＣ
ｄ　ヤシ油：大豆油＝５０：５０のＤＳＣ
ｅ　ヤシ油：なたね油＝５０：５０のＤＳＣ
ｆ　ヤシ油：パーム分画油低融点画分＝５０：５０のＤＳＣ[0001]
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oily food for coating which is not cracked and suppresses nulling, and a frozen food using the same.
[0002]
[Prior art]
The surface of a frozen food is often coated with an oily food for various purposes such as imparting flavor, improving the texture, and preventing moisture transpiration. However, an oily food covering the surface of the frozen food (hereinafter referred to as a coating oily food) often causes cracking and omission during freezing and thawing.
Normally, edible fats and oils having a low melting point are used in order to overcome defects such as cracking and missing, but in this case, some sacrifice of adverse effects on the mouthfeel such as the presence of nulls is caused.
[0003]
An example of a coating oily food is ice-coated chocolate. Ice-coated chocolate is often used in combination with fats and oils containing a large amount of lauric acid such as palm oil and palm kernel fractionation oil soft melting point and oils and fats having a relatively low melting point. As a relatively low melting point fat, a low melting point liquid oil is used for preventing cracking, for example, soybean oil is used as an example. Among these, those belonging to a class having a relatively high melting point, for example, a palm fraction oil low melting point fraction (a palm fraction oil is a low melting point fraction having an iodine value of 64 or more, and a commercially available product such as double fractionation palm olein and It is well known to use what is called palm super olein, hereinafter referred to as palm fraction oil low melting point fraction).
[0004]
However, when soybean oil is combined, it is null, but when palm fraction oil low melting point fraction is combined, cracking cannot be prevented. Until now, cracking and nulling have been seen as conflicting disadvantages, and use a low melting point liquid oil that has the ability to prevent cracking and a relatively high melting point liquid oil that has the ability to prevent cracking. In addition, only oily foods for coating that satisfy both the functions of preventing cracks and sticking with nulls were obtained. For this reason, there has long been a demand for technology to overcome cracking and nulling at the same time.
[0005]
Numerous conventional techniques have been devised to prevent such cracks and nulls.
For example, when a food is coated with chocolate, there is a method for preventing cracking by coating the chocolate after the surface of the food is previously primed with fats and oils (Japanese Patent Laid-Open No. 59-198089). Although baked confectionery is effective at cracking caused by oil and fat migration at room temperature, when frozen food is used as a coating target, its function cannot be fully expressed, and the manufacturing process increases.
In addition, a linear regression equation y = A + Bx (x: temperature (° C.), y: SFI value, A: SFI value at 0 ° C., B: number in the range of −0.5 to −2.0) by the least square method. There has been a method of improving by combining an edible oil and fat having an SFI curve in the specific range shown and a specific emulsifier (polyglycerin fatty acid ester) (Japanese Patent Laid-Open No. 61-56050). It was difficult to overcome cracks and nulls at the same time without using any emulsifier and with a simple formulation.
[0006]
[Problems to be solved by the present invention]
The object of the present invention is to provide an oily food for coating frozen foods that simultaneously suppresses the occurrence of cracks and nulls in the freezing and thawing stages by simply blending oils and fats without taking special measures such as adding an emulsifier. It is to be.
[0007]
[Means for Solving the Problems]
As a result of intensive studies on the above problems, the present inventors have found a method for simultaneously suppressing cracking and nulling with only oil and fat blending, and have completed the present invention.
[0008]
That is, the present invention
(1) Oils and fats containing 50% by weight or more of fatty acids having less than 16 carbon atoms and an increasing melting point of 33 ° C. or less, and unsaturated fatty acids having 16 or more carbon atoms (including both cis and trans isomers) Oily food for coating, characterized by using a fat and oil B containing 90% by weight or more,
(2) The oily food for coating according to the item (1) and a frozen food using the same, wherein the fat and oil A: the fat and oil B = 30: 70 to 70:30 by weight%
(3) The oily food for coating according to (1) and (2), wherein the ratio of fat A + fat B in the total fat is 40% by weight or more, and (4) the above (1) to (3) The present invention provides a frozen food coated with the described fat and oil food.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
The oily food for coating of the present invention is characterized by blending fats and oils (A) rich in fatty acids having less than 16 carbons and fats and oils (B) having a very high unsaturated fatty acid content as edible fats and oils.
That is, the former fat (A) is typically a lauric fat and oil containing 50 wt% or more, preferably 70 wt% or more of a fatty acid having a carbon number of less than 16 as the fatty acid composition constituting the fat and oil, and has an ascending melting point of 33. C. or lower, desirably 26.degree. C. or lower. On the other hand, fats and oils (B) have a fatty acid composition constituting fats and oils, and the content of unsaturated fatty acids having 16 or more carbon atoms (including both cis and trans isomers) is 90% by weight or more.
[0010]
Among the edible fats and oils constituting the oily food for coating in the present invention, as lauric fats and oils (A), natural animal and vegetable fats and oils such as coconut oil and palm kernel oil and / or these are prepared, fractionated, (partial) hydrogenated, ester Examples include edible processed oils and fats that have been subjected to one or more processing steps such as replacement. Specifically, coconut oil (ratio of fatty acids having less than 16 carbon atoms, about 80% by weight, rising melting point of about 24 ° C.), hardened coconut oil, palm kernel oil , Palm kernel olein (which refers to the low melting point side of palm kernel fractionated oil), palm kernel stearin and the like (also refers to the high melting point side of palm kernel fractionated oil), among which the use of palm oil is particularly desirable. Even the same lauric fats and oils having an elevated melting point exceeding 33 ° C., specifically, palm kernel stearin extremely hardened oil (the ratio of fatty acids with less than 16 carbons is about 80% by weight, but the rising melting point is as high as about 35 ° C.), etc. Is poorly melted when eaten in a frozen state, and is not desirable for use as fat A.
Table 1 shows the relationship between the lauric fats and oils used in the examples and comparative examples described below and the suitability / non-suitability of the fatty acid having a carbon number of less than 16 and the rising melting point and the fat A.
[0011]

[0012]
Fats and oils (B) with low saturated fatty acids are low erucic acid rapeseed oil (hereinafter, unless otherwise specified, low erucic acid rapeseed oil is simply referred to as “rapeseed oil” in the present invention), natural animal vegetable oils such as sunflower oil, and / or These include edible processed oils and fats that have been subjected to one or more processing steps such as blending, fractionation, curing (unless otherwise specified, partial hydrogenation operation), and transesterification. Specifically, rapeseed oil, hardened rapeseed oil (increase) Sunflower oil is raised, and rapeseed oil is particularly desirable.
Table 2 shows the appropriate / inappropriate relationship between the unsaturated fatty acid having 16 or more carbon atoms of the oil and fat used in the examples and comparative examples described later and the oil and fat B.
If an oil or fat other than the conditions is used for the fat or oil B, the crystal structure becomes unstable. In the case of soybean oil or safflower oil, the oily food for coating is null, and the palm fraction oil low melting point fraction (as explained above, palm This refers to a fraction with a low melting point of fractionated oil, and an iodine value of 68 is used).
Saturated fatty acids have a trans form and a cis form, and the trans form generally has a higher melting point than the cis form. The melting point of rapeseed oil increases as it cures because transacid increases during the curing process. The ratio of trans form to the total unsaturated fatty acids is 0 for rapeseed oil and about 30% by weight when the rising melting point of cured rapeseed oil is 10 ° C. It reaches about 50% by weight at 22 ° C. Also in Table 2, unsaturated fatty acids having 16 or more carbon atoms have not decreased, but the melting point has increased because the unsaturated fatty acids have been isomerized from the cis form to the trans form in the course of curing. The use of hardened rapeseed oil, which has been hardened with a rise in temperature, as oil and fat B prevents cracking and nulling. Therefore, use as oil and fat B is not a melting point or trans form of unsaturated fatty acids having 16 or more carbon atoms. It turns out that it depends on the quantity.
However, when the hardened rapeseed oil is further hardened, the amount of saturated fatty acid increases, so that cracking tends to occur.
[0013]

[0014]
On the other hand, when the fat A is less than 30% by weight with respect to the total of the fat A and the fat B, it takes a long time to solidify (expressed as “dry”) after the coating step, and it is inappropriate. When B exceeds 30% by weight with respect to the total of fats and oils A and fats and oils B, the effect of preventing cracking is not sufficient, and this is also inappropriate.
Furthermore, oils other than fat A and fat B can exist in the oily food for coating. For example, when the oily food for coating is chocolate for ice coating, cocoa butter derived from cacao mass or cocoa powder, milk fat derived from full fat milk powder, etc. may be present in addition to fat A and fat B.
However, in order to obtain a sufficient effect to suppress cracking and nulling with the combination of the fats and oils A and B of the present invention, the total of the fats and oils A and B should be 40% by weight or more, preferably 50% by weight or more. Is good.
[0015]
The oily food for coating according to the present invention has sweetening ingredients (sugars such as sugar, erythritol, lactose, etc.), milk ingredients (fat dry milk, whole milk powder, cheese powder, etc.) and cacao ingredients depending on the use. (Cacao mass, cocoa powder, etc.), other edible substances (nuts, pulps, crackers, etc.), flavor components (spices, fragrances, etc.), pigments and the like can be added.
Examples of the food to be coated with the oily food for coating in the present invention include ice cream, frozen pie, frozen cake, livestock meat and processed meat food, processed fish meat and processed fish meat.
Examples of the coating means for the oily food for coating of the present invention include dipping, spraying, and coating methods. The dipping method is economical and generally used.
[0016]
By adopting the manufacturing method according to the present invention as described above, the problem that oily foods for coating for frozen foods have been cracked or nullified, and that an emulsifier is necessary to prevent cracking has been improved, and special processes are also additives. The oily food for coating | covering which became possible to suppress a crack and a nulliness simultaneously only by fats and oils mixing was obtained.
[0017]
【Example】
The embodiments of the present invention will be described below by way of examples. However, these are merely examples, and the present invention is not limited to these examples.
[0018]
Example 1 and Comparative Examples 1 and 2
According to the following formulation, roll as usual and conching at 60 ° C. for 5 hours to prepare an oily food for coating. (Sweet chocolate combination)
The coating is performed by immersing and pulling up a commercially available ice cream bar (manufactured by Snow Brand Milk Products Co., Ltd., product temperature—18 ° C.) by dipping the ice cream bar in an oily food for coating dissolved at a product temperature of 30 ° C. The immersion time was adjusted so that the basis weight (indicating the coating amount) was 8 g. (Usually, if the immersion time, the product temperature / surface shape of the object to be coated, and the product temperature / viscosity of the oily food for coating are constant, the basis weight will be almost constant.)
The drying time at room temperature (20 ° C.) at this time, that is, the time from when the surface was pulled up until the surface was dried (in a state of solidification and loss of gloss) was measured.
The coated product was left again under freezing (−18 ° C.) and tested for cracks and texture after 1 day.
Fat and oil A was unified with the coconut oil of Table 1, Example 1 used rapeseed oil as fat and oil B, Comparative Example 1 used soybean oil, and Comparative Example 2 used a palm fraction oil low melting point fraction.
Example 1 and Comparative Example 2 dried quickly, but Comparative Example 1 was slow and poor in workability.
The texture of Example 1 was good, while Comparative Example 1 was nullified and adhered to the packaging material, and Comparative Example 2 had a chewy texture with a firm bite.
While no cracks were found in Example 1 and Comparative Example 1, large cracks were seen in Comparative Example 2.
Table 3 shows the relationship between the formulation of Example 1 and Comparative Examples 1 and 2 and the texture / drying speed / cracking.
[0019]

[0020]
Examples 2 and 3 and Comparative Examples 3 and 4
Whole fat powdered milk was blended and the same test was conducted (milk chocolate blending). In accordance with the following composition, an oily food for coating was prepared in the usual manner, coated and stored in the same procedure as in Example 1, and subjected to tests such as cracking and texture.
Example 2 used rapeseed oil as fat B, and Example 3 used rapeseed oil having a rising melting point of 10 ° C. Comparative Example 3 used soybean oil, and Comparative Example 4 used palm fraction oil low melting point fraction. Table 4 shows the relationship between the formulation of Examples 2 and 3 and Comparative Examples 3 and 4 and the texture, drying speed, and cracks.
[0021]

[0022]
In the system of Example 2, the same effect as that of the system of Example 1 was confirmed.
The rapeseed oil of Example 2 has good dryness, texture and cracking resistance, and all the cured rapeseed oil of Example 3 has the same texture as the low-melting fraction of palm fraction oil.・ Drying speed / cracking resistance is good, while Comparative Example 3 soybeans do not dry well and have a slag, and the palm fraction oil low melting point fraction of Comparative Example 4 dries quickly but has a hard texture and cracks. .
It was confirmed that the present invention works effectively regardless of whether the chocolate is a sweet type or a milk type.
[0023]
Example 4 and Comparative Examples 6 and 7 A similar test was conducted using the fat A as the palm kernel oil of Table 1. In accordance with the following composition, an oily food for coating was prepared in the usual manner, coated and stored in the same procedure as in Example 1, and subjected to tests such as cracking and texture. As fats and oils B, Example 4 used hardened rapeseed oil having an increasing melting point of 10 ° C., Comparative Example 3 used soybean oil, and Comparative Example 4 used a palm fraction oil low melting point fraction. Table 3 shows the relationship between the formulation of Example 4 and Comparative Examples 6 and 7 and the texture, drying speed, and cracking.
[0024]

[0025]
It was confirmed that the same tendency as that of coconut oil was observed when the fat A was palm kernel oil.
The rapeseed oil has good dryness, texture and cracking resistance, while the soybean of Comparative Example 6 is poorly dry and has a dullness, while the low-melting fraction of the palm fraction oil of Comparative Example 7 is thirsty but has a good texture. Hardly cracked.
[0026]
The rapeseed oil used as the fat and oil B in Example 1 corresponds to the intermediate melting point of the palm fraction low melting point fraction and the soybean oil of Comparative Examples 1 and 2, and at first glance, the fact that it does not crack and does not crack depends on the melting point. As can be seen, the hard rapeseed oil used in Example 2 does not crack even though it has the same melting point as the palm fraction oil low melting point fraction.
In fact, rapeseed oil, which becomes soybean oil, has a melting point that is too low to measure the rising melting point, so there is no actual measurement value, but when measured by differential thermal analysis (DSC), the endothermic phenomenon that occurs when fat and oil crystals dissolve is large. Judging from the fact that soybean oil is observed in a lower temperature range than rapeseed oil, it can be seen that the melting point is soybean oil <rapeseed oil. (See Figures 1a and b)
[0027]
In addition, the behavior of the soybean oil / palm fraction oil low melting point fraction is significantly different, whereas the palm oil is used as the fat A, and the soybean oil and palm fraction oil low melting fraction is used as the fat B. When the fats and oils A: fats and oils B are mixed at 50:50, a broad endothermic peak is generated, and the endothermic amount is almost the same. (See Fig. 2d ・ f)
On the other hand, in a DSC of a system in which coconut oil and rapeseed oil are mixed, two sharp peaks are generated. (See FIG. 2e) It can be seen that the physical properties of the oily food for coating finally obtained in terms of the endothermic behavior of the crystals are not so dependent on the melting point of the fat B.
[0028]
Examples 5 and 6 and Comparative Examples 8 and 9
The same test was conducted by changing the ratio of fat A and fat B.
According to the following formulation, a coating oily food is prepared in the usual manner, coated and stored in the same procedure as in Example 1, and subjected to tests such as cracking and texture.
Comparative Example 8 was formulated with a fat and oil A excess, Comparative Example 9 was a fat and oil B excess, and Examples 5 and 6 were blended at a boundary ratio at which the present invention is effective.
Table 6 shows the relationship between the formulations of Examples 5 and 6 and Comparative Examples 8 and 9 and the texture, drying speed, and cracks.
[0029]

The oil B mentioned above is characterized by containing 90% by weight or more of unsaturated fatty acids having 16 or more carbon atoms (including both cis and trans isomers). The oil B is combined with the oil A in the present invention. In order to develop the functions described in the above, the fat A and the fat B need to be in an appropriate ratio.
Even if oil B is rapeseed oil which is the oil satisfying claim 1, if the oil A is excessive, the properties of the lauric oil of the oil A will appear on the front surface, and cracks are likely to occur. On the other hand, when the fat B is excessive, solidification (drying) is delayed and workability is deteriorated. Since this property gradually changes depending on the ratio of fat A / fat B, it does not strictly stop functioning from a specific ratio. However, as an ice-coated chocolate, fat A is 30 as shown in claim 2. It must be from 70% to 70% by weight.
[0031]
【The invention's effect】
As described above, the oily food for coating frozen food provided by the present invention suppresses the disadvantages that impair the commercial value such as cracks and nulls, which have been seen in the past, only by adding fats and oils without adding an emulsifier or the like. It is a new oil and fat food for frozen food coating.
[Brief description of the drawings]
FIG. 1 DSC of soybean oil, rapeseed oil and palm fraction oil low melting point fraction.
FIG. 2 shows DSC when fat / oil A (coconut oil) and fat / oil B (soybean oil / rapeseed oil or palm fraction oil low melting point fraction) are mixed at fat / oil A: fat / oil B = 50: 50.
[Explanation of symbols]
a Soybean oil DSC
b DS of rapeseed oil
c DSC of palm fraction oil low melting point fraction
d Coconut oil: Soybean oil = DSC of 50:50
e Coconut oil: rapeseed oil = 50: 50 DSC
f Palm oil: Palm fraction oil low melting point fraction = 50: 50 DSC

Claims

Fats and oils that contain 50% by weight or more of fatty acids whose constituent fatty acids are less than 16 carbon atoms and whose rising melting point is 33 ° C. or lower, and unsaturated fatty acids whose constituent fatty acids are 16 or more carbon atoms (cis / trans isomers) And a fat and oil B containing 90% by weight or more).

The oily food for coating according to claim 1, wherein the fat and oil A: fat B is in a ratio by weight of 30:70 to 70:30.

The oily food for coating according to claim 1 or 2, wherein the total of fats and oils A and fats and oils B in all fats and oils is 40% by weight or more.

A frozen food coated with the oil-based food according to claim 1.