JP2006280209A - Oily food material for frozen confectionery, and frozen confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide oily food material for frozen confectionery having comfortable hardness when bitten and favorable meltability in the mouth when used in combination with frozen confectionery such as ice cream. <P>SOLUTION: The oily food material for frozen confectionery is obtained by regulating oil and fat formulation to have a rate of POP content of ≥32 wt.% and a rate of lauric acid content of ≥15 wt.% so as to have favorable meltability in the mouth even in a freezing temperature area while having comfortable hardness when bitten. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to an oily food material for frozen dessert that has a pleasant chewing hardness and a good mouthfeel when used in combination with frozen desserts such as ice cream.

Technical background

Frozen confections such as ice cream are often coated with oily food or mixed with oily food for various purposes such as imparting flavor, improving texture, and preventing moisture transpiration. is there. The oily food combined with the frozen confectionery (hereinafter referred to as “oily food material for frozen confectionery” in the present invention) is often chocolate.
Oil-based food materials for frozen desserts have been diversified due to market demand accompanying recent diversification of various tastes. In particular, adding a characteristic texture that cannot be expressed by frozen confectionery alone leads to an increase in the commercial value of the frozen confectionery, which is one of the major roles played by the oil-based food material for frozen confectionery.

The oils and fats that are normally used in oily food ingredients for frozen desserts take into account the mouthfeel in the freezing temperature range, so liquid oil typified by soybean oil and rapeseed oil with a very low melting point, and laurin characterized by sharp mouthfeel A lot of fat is used.
On the other hand, so-called chocolate fats and oils, such as cocoa butter and cocoa butter substitute fats, are apt to be used in a large amount in oily food ingredients for frozen desserts because they are badly refrigerated at freezing temperatures. There wasn't.

  However, when a product mainly composed of liquid oil or lauric fat as described above is manufactured, it generally has good compatibility with frozen desserts, but even if the recent diversified tastes cannot be satisfied, It can happen a lot.

  The fats and oils for chocolate are control type triacylglycerols (because the main component of fats and oils is triacylglycerols, they will be referred to as triacylglycerols or TGs in the future when referring to the chemical composition of fats and oils). 1,3 -Dipalmitoyl-2-oleoylglycerol (hereinafter referred to as POP), 1-palmitoyl-2-oleoyl-3-stearoylglycerol (hereinafter referred to as POSt) 1,3-distearoyl-2-oleoylglycerol (hereinafter referred to as POST) (Referred to as StOSt).

  Among these, POP has the advantage that it has a low melting point as a fat / oil for chocolate and is well-dissolved in palm oil, which is relatively inexpensive, and develops a new oil-based food using this POP-based fat / oil. Various attempts have been made for this purpose.

A method for producing an oily food focused on POP has been known for some time.
For example, a hard butter component comprising a POP content of 30% by weight or more and an asymmetric TG of 4% by weight or less, a hard butter component composed of a sugar component, and a non-chocolate confectionery component are combined together in a separated state. There are solid foods that have high snapping properties and a good mouth melting feeling (see, for example, Patent Document 1).
However, this is only for the purpose of providing chocolate products at room temperature. However, although POP has a low melting point as a fat for chocolate, the melting point is too high to be used as an oily food material for frozen desserts. However, even in the above invention, the use as an oily food material for frozen desserts cannot be known.

Moreover, as an attempt to use fats and oils with a high POP content in frozen desserts, 95 to 40% fats and oils containing 40% by weight or more of SUS type triglycerides (2-unsaturated 1,3-disaturated triglycerides) and lauric fats and oils There is an oil and fat for kneading frozen confectionery containing 5 to 60%, and in particular, an oil and fat containing 40% or more of SUS type triglyceride is a palm middle melting point fraction. (For example, see Patent Document 2)
However, this fat and oil seems to be kneaded into frozen dessert, and the state in which the fat and oil for kneading is emulsified and dispersed in ice cream is different from the oily food material for frozen dessert that is the subject of the present invention. It was a thing.

In order to provide chocolates with good hardness and meltability in the frozen or refrigerated temperature range, the POP and laurin contents are in a specific range (palmitic acid (P) and stearic acid (St) constitute 95 to 40% fat and oil rich in 2-unsaturated and 1,3-di-saturated triglycerides (SUS), which are mainly saturated fatty acids (S) and have a P / St ratio of 1.0 or more, and lauric fats and oils 5 to 40%, and the relationship of [SUS P / St ratio: fat and oil in chocolate] is [1.0: 40%], [1.2: 35%], [1. There is also an invention of chocolates having a higher oil content than the linear relationship defined by 5 or more: 30%]. (For example, see Patent Document 3)
However, the “chocolate” referred to in the present invention requires a tempering operation (temperature operation for making a crystal of an oily food containing a large amount of symmetric type fat and oil such as StOSt in a state that melts in the mouth) When used in combination with the intended ice cream or other frozen confectionery, it is not possible to take such strict temperature operations especially for frozen confectionery oily food materials that are used by being coated on or dripping onto the frozen confectionery. Therefore, it was unsuitable.

Oily food materials for frozen desserts that have a different texture in the current market where the mainstream is oily food materials for frozen desserts mainly composed of liquid oil and lauric fat, especially chocolates eaten at room temperature There has been a great expectation from the market for the development of an oily food material for frozen confectionery having a new texture that fully exhibits the function of POP as an oily food material for frozen confectionery having a typical texture.
JP 07-155107 A (page 1-10) Japanese Patent Application Laid-Open No. 08-298934 (page 1-9) JP 08-089172 (page 1-6)

  An object of the present invention is to develop an oily food material for frozen desserts having a new texture different from that of liquid oils and lauric fats that have been widely used in the past.

As a result of diligent research to achieve the above object, the present inventors have adjusted the POP component and lauric acid to a specific composition ratio in the fat composition of the oily food material for frozen confectionery, thereby providing a pleasant bite. Obtaining the knowledge that an oil-based food material for frozen desserts that has hardness and has a good mouthfeel even in the freezing temperature range has been obtained, and the present invention has been completed.
That is, the present invention is (1) an oily food material for frozen desserts characterized in that the POP component content in the fat composition is 32% or more, and (2) is the total fat content in the fat composition. The content of lauric acid relative to the constituent fatty acid is 15% by weight or more, and is an oily food material for frozen desserts according to (1), wherein (3) is an oily property for frozen desserts according to (1) or (2) The food material is chocolate, quasi-chocolate, chocolate-based foods, etc., or oily food materials for frozen desserts that are processed oils and fats. (4) Dropped and mixed in frozen desserts to form granular or debris It is an oily food material for frozen desserts according to (1) to be used, and (5) is coated with an oily food material for frozen desserts according to (1) to (3), or locally Combination It is a frozen dessert.

  According to the present invention, there is an advantage that an oily food material for frozen confectionery having a good chewing hardness and having a good mouthfeel even in a freezing temperature range can be produced.

  Hereinafter, the present invention will be described in more detail. The oil-based food material referred to in the present invention is not particularly limited as long as it is a food in which fats and oils form a continuous phase. Moreover, the chocolates mentioned here are a general term for chocolate, quasi-chocolate, and chocolate-based foods stipulated by the National Chocolate Fair Trade Council and the Chocolate-based Food Fair Trade Council. The flavors of chocolates are not limited to cocoa ingredients (cocoa mass, cocoa, cocoa butter), milk powder, sweet chocolates mainly composed of sugar, milk chocolates, and white chocolates, but various powders are used. Naturally, flavor variety products such as coffee flavor, matcha flavor, fruit flavor and salt flavor are also within the range.

  Furthermore, the type of frozen confectionery referred to in the present invention is not particularly limited as long as it is a confectionery eaten in the freezing temperature range, but as a representative example, “Ministerial Ordinance on Component Specifications of Milk and Dairy Products” ”, Ice cream, ice milk, lacto ice as defined by the“ Ministerial Ordinance for Milk and the like ”, and frozen desserts defined by the“ Standards for Food, Additives, etc. ”notified by the Ministry of Health and Welfare.

  By the way, in the oily food material for frozen dessert referred to in the present invention, as long as a specific component in the fat composition contained in the oily food material for frozen dessert satisfies the conditions shown below, the other composition / It is not limited to a manufacturing method, It can create by the general manufacturing method of the oil-based food material for frozen desserts.

  In general, solidification of SUS type triglyceride requires a strict temperature operation called tempering operation. However, the frozen confectionery oil-based food material in this application is a combination of the frozen confectionery temperature range and the frozen confectionery oil-based food material. Strict temperature control is not possible when solidifying. However, the combined frozen dessert and oil-based food ingredients for frozen dessert are inevitably placed in the freezing temperature range until they are served, so the fat crystals are coarse without causing a tempering operation. Since tempering does not occur, tempering operation is not particularly necessary.

It is desirable that the ratio of the POP component to the oil content contained in the oily food material for frozen dessert is 32% or more, more preferably 40% or more. Furthermore, when it is used as a dripping type oily food material for a frozen dessert that is dripped into a frozen dessert, a more peculiar and crunchy nut-like texture (crispy feeling) is manifested by exceeding 60%. The effect is obtained.
When the POP component is less than 32%, a pleasant chewing hardness can be obtained, but the difference from conventional oily food materials for frozen desserts is poor.
In addition, although the POP component satisfies the regulations, a frozen confectionery oily food material having a new texture different from that of conventional frozen confectionery oily food materials can be obtained, more preferably contained in the frozen confectionery oily food material. It is desirable that lauric acid is contained in the fatty acid composition in the fat and oil component, and the ratio of the lauric acid component to the total fatty acid in the fat and oil component is 15% by weight or more, more preferably 20% by weight or more.

When the ratio of the lauric acid component to the total fatty acid content is less than 15% by weight, it is easy to develop a mouthfeel that lacks smoothness due to bulging, and a better mouthfeel by satisfying the provisions of the lauric acid component. It is possible to develop a texture that is compatible with a pleasant chewing hardness.
However, there is no particular restriction on the content of lauric acid when used as a dripping type oily food for frozen desserts.

The origin is not particularly limited as long as the POP component and the lauric acid in the confectionery oily food material satisfy the above-mentioned regulations, but as an example, part or all of the fats and oils constituting the confectionery oily food material may be the POP component or It is obtained by substituting oils and fats rich in lauric acid.
As for fats and oils rich in POP components, a technique for separating and obtaining vegetable oils such as palm and Nanjing goby has been disclosed, and fats and oils containing 65% by weight or more of POP components have been invented. By using it as an oil-based food material, it is possible to set the POP component in the constituent fats and oils to 32% by weight or more.
Examples of fats and oils rich in lauric acid include coconut oil and palm kernel oil, but are not particularly limited.

  The oil-based food material for frozen desserts has a continuous phase and is not particularly limited in shape and usage as long as it is used in combination with frozen desserts. Frozen confectionery by dripping and mixing into frozen confectionery such as ice cream and coagulating and presenting in granular or debris in frozen confectionery, or by immersing it in oily food ingredients for frozen confectionery For example, “coating use” in which a frozen confectionery surface is coated with an oil-based food material. In addition, the combination form of frozen confectionery and oily food material for frozen confectionery is not particularly limited. Of course, when the frozen confectionery surface is evenly covered, or when it is only partially covered, When dripping into the inside, increasing the amount of dripping makes it difficult for oily food materials for frozen desserts that are granular or fragmented to separate from each other, becoming marbled or lamellar in a frozen dessert. The case where it is combined is also mentioned.

  The temperature of the oily food material for frozen dessert of the present application is not particularly limited, but the combined operation with the frozen dessert is a state where the oily food material for frozen dessert is melted, preferably 35 ° C or higher, more preferably 40 ° C or higher .

  In addition, oily food materials for frozen desserts are generally set with a high total oil content in consideration of the flavor and physical properties. Although not particularly limited, it is desirable that the oil content is 30% by weight or more, more preferably 40% by weight, and still more preferably 50% by weight or more with respect to the oily food material for frozen desserts.

  Examples of the present invention will be described below to explain the present invention in more detail. The embodiment is an example, and the spirit of the present invention is not limited in any way by this. In the examples, “%” and “parts” all refer to weight standards.

<Example 1, Example 2, Example 3, Example 4, Comparative Example 1, Comparative Example 2, Comparative Example 3>
(Preparation method of chocolate for frozen dessert coating)
In the triglyceride composition, fat A with 70% POP, fat B with 65% POP, fat C with 45% POP, fat D with lauric acid content of 48%, lauric acid content 42% A certain fat E and liquid oil (soybean oil) were used, and Chocolate Examples 1 to 3 were prepared according to the formulation shown in Table 1. In addition, the preparation conditions of chocolate followed the well-known method. That is, add a suitable amount of oil and fat and lecithin to cacao mass, cocoa, sugar, vanilla flavor, and mix with warming with a mixer to make dough. This dough is finely granulated to a particle size of about 20μm with a roll refiner (BUHLER Three-roll mill SDY300), and all the remaining fats and lecithin are added to it. To get. The viscosity of the chocolate for frozen dessert coating obtained here was measured at a product temperature of 40 ° C. with a BM type viscometer No. 2 rotor 30 rpm, and was in the range of 400 to 600 cp (centipoise). It was a reasonable number.

(Evaluate by coating the prepared frozen dessert chocolates on the frozen dessert)
The frozen dessert-covering chocolates obtained with the formulation shown in Table 1 were heated to 50 ° C. to completely dissolve the fat and oil crystals, and then cooled to 40 ° C. and kept at a constant temperature. On the other hand, commercially available vanilla bar ice (trade name: Snow Brand vanilla bar (manufactured by Lotte Snow Co., Ltd.) Lact ice / non-fat milk solid content 9%, vegetable fat content 8%) is taken out from a freezer at −18 ° C. Immerse it in chocolate, pull it up after 1 second, hold it for several tens of seconds in an environment at room temperature of 20 ° C until the chocolate surface is completely solidified, and then stabilize it overnight in a -30 ° C quick freezer I let you.

  The coated bar ice obtained in this way is subjected to sensory evaluation by a panel qualified as a quality inspector at a temperature that can be cut with a knife, that is, a temperature around -13 ° C. did. The evaluation is shown in Table 1 together with the formulation.

※ 評価基準：低評価→×→△→○→◎→高評価、△より上の評価は市場性があり、×には市場性に乏しいと判断した。
スナップ感：パキッとした「割れる」堅さを有する食感
クリスピー感：噛んだ際に「砕ける」堅さを有する食感
口どけ感：冷凍温度域にある冷菓用油性食品素材が口中にて速やかに溶ける食感
チューイー・ヌル感：口中にて溶ける際に解ける速度が遅く、あるいは軟化はするものの口中にて長時間咀嚼されるような食感（チューイ感）や軟化・融解しても粘度が高く口中にまとわりつく（ヌル感）ような食感。一般に悪食感とされる。 [Table 1]: Formulation of frozen dessert chocolate

* Evaluation criteria: Low evaluation → × → △ → ○ → ◎ → High evaluation, evaluation above △ is marketable, and × is judged to have poor marketability.
Snap sensation: Crispy crispy texture: “Crumble” crispness when chewed crisp: Oily food ingredients for frozen desserts in the freezing temperature range quickly in the mouth Chewy / null sensation that dissolves in the mouth: Slowly dissolves when melted in the mouth, or softens, but feels chewable for a long time in the mouth (chew sensation), and has a viscosity even when softened / melted A high mouthfeel (null feeling). In general, it is considered to be a bad texture.

From the results of Table 1, the oily food materials for frozen desserts of Examples 4 and 2 had a crispy texture that was not found in the past, and the snap feeling and meltability in the mouth were also good. The oily food materials for frozen desserts of Example 1 and Example 3 are also slightly inferior in the mouth, but have a marketability, and the crispy texture is not found in conventional frozen dessert oily food materials. .
However, the oily food materials for frozen desserts of Comparative Example 2 and Comparative Example 3 have poor crispy feeling, and the mouth melting and snapping feeling are the same as or lower than the conventional ones. In Comparative Example 1, the mouth melting and snapping feeling are good, but the crispy feeling is good. It was scarce and it was a texture belonging to the category of oily food materials for frozen desserts that have been used conventionally.

Accordingly, the present inventors have found that when the condition that the POP content is 32% or more in the total fat and oil and, more preferably, the lauric acid content is 15% or more in the total fat and oil is satisfied, the snap feeling and the crispy feeling are satisfied. The present inventors have found that an oily food material for coating frozen desserts satisfying a good mouthfeel in a freezing temperature range at a high level can be obtained.
In addition, the amount of POP and lauric acid with respect to the fats and oils contained as the final oily food material for frozen desserts satisfies the above-mentioned regulations, but the POP of the raw fats and oils mainly supplying the POP and lauric acid Alternatively, the use of a material having a high lauric acid content was more effective.

<Example 5, Example 6, Example 7, Comparative Example 4, Comparative Example 5>
(Method for adjusting oil-based food ingredients for frozen dessert)
The oil-based food material for dropping frozen dessert is used for the purpose of mixing the dissolved oil-based food material while dripping into the frozen confectionery, and leaving the oily food material in the form of granules or fragments in the frozen confectionery. Even if a special molding machine is not used, it is a relatively frequently used application because a product in which frozen chocolate is scattered in a frozen dessert can be easily obtained.

  Similar to the fats and oils used in Example 1 and Comparative Example 1, fats and oils A in which 70% is POP in the triglyceride composition and fats and oils D in which the lauric acid content is 48% are used. Example 5 to Comparative Example 4 were prepared. The chocolate was prepared in the same manner as described in Example 1 and Comparative Example 1. The viscosity of the chocolates obtained here was 40 ° C. and measured with a BM type viscometer No. 3 rotor 12 rpm, and was in the range of 1,800 to 2,500 cp. Met.

(Evaluation in a state where the prepared frozen dessert chocolate is dripped onto the frozen dessert)
The frozen dessert chocolates obtained by blending in Table 2 were heated to 50 ° C to completely dissolve the fat and oil crystals, and then cooled to 30 ° C and kept at a constant temperature. On the other hand, commercial vanilla ice (trade name: “Hokkaido Daichi no Okurimono” (manufactured by Chateraise Co., Ltd.) ice cream, non-fat milk solid content 8%, milk fat content 8%) is stirred at a low speed with a confectionery mixer. Make the paste in a temperature of -5 ° C, and drop the chocolates adjusted to 30 ° C while continuing to stir. Thereby, the dropped chocolates are cooled with ice cream, solidified into an irregular shape of several millimeters, and dispersed in the ice cream. The amount of chocolate to be dripped was 10% of the ice cream weight. After mixing the chocolate, it was stabilized overnight in a quick freezer at −30 ° C.

  The frozen confectionery with chocolate grains obtained in this way is so hard that it can be comfortably boiled, that is, a product temperature of around -10 ° C, and a sensory evaluation is conducted by a panel qualified by our quality inspector. Carried out. The evaluation is shown in Table 2 together with the formulation.

※ 評価基準：冷菓滴下用チョコレート類としてその新規な食感等を総合的に評価した。△・○・◎の順で評価が高く、△より上の評価は市場性があり、×には市場性に乏しいと判断した。 [Table 2] Formulation of chocolate for dripping frozen dessert

* Evaluation criteria: The new food texture was comprehensively evaluated as chocolate for dripping frozen desserts. Evaluations were high in the order of Δ, ○, and ◎, evaluations above Δ were marketable, and × was judged to be poorly marketable.

From the results of Table 4, Examples 5 and 6 have a nut-like texture (crispy feeling) that allows the chocolates to be crunchy, have a clear contrast with the ice cream dough, and are frozen. The mouthfeel at the product temperature was also good.
In particular, Example 5 in which the total POP content in the total fats and oils in the dripping type oily food material for frozen confectionery exceeds 60% has a particularly strong crispy feeling, and has an extremely novel texture that has never been seen before.
Further, Example 7 had a new texture that was not found in conventional products, although the crispy feeling was slightly less than in Examples 5 and 6.

  However, in Comparative Example 4, the chocolates were solidified in the ice cream dough and dispersed in fragments, but the size was small and the hardness was insufficient, and the texture of the ice cream was slightly unclear. Met. Further, Comparative Example 5 had a texture that did not have the crunchiness and presence of chocolates, and was poor in novelty even when combined with ice cream, and was poor in marketability as a chocolate for dripping frozen desserts.

  From the above results, the present inventors have found that 1) the POP content is 32% or more in the total fats and oils, particularly preferably 2) when the POP content is 60% or more, the frozen dessert chocolates are crunchy. It has been found that the mouth has a necessary and sufficient mouthfeel in the freezing temperature range.

  By combining the oil-based food material obtained by the present invention with frozen desserts, texture accents and flavor accents that cannot be expressed by frozen desserts alone can be added by an easy method. As a result, the product structure of frozen desserts can be enriched, and it can contribute to the design of new products with market advantages.

Claims (5)

An oily food material for frozen dessert, characterized in that the content of the POP component in the fat composition is 32% or more. The oily food material for frozen desserts according to claim 1, wherein the content of lauric acid with respect to all the constituent fatty acids in the fat composition is 15% by weight or more. An oily food material for frozen desserts, wherein the oily food material for frozen desserts according to claim 1 or 2 is chocolate, quasi-chocolate, chocolate-based foods or the like, or processed oils and fats. The oily food material for frozen desserts according to claim 1, which is used by dropping and mixing in frozen desserts to be present in the form of granules or fragments. A frozen dessert coated with or locally combined with the oil-based food material for frozen desserts according to claim 1.