JP2008000127A - Oil and fat composition for liquid coffee whitener - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil and fat composition for liquid coffee whitener, made from oil and fat containing less trans-acid, and excellent in body taste, volume feeling, oily feeling, melting feeling in the mouth, and emulsification stability when preserving coffee whitener to be produced at low temperature. <P>SOLUTION: This oil and fat composition for liquid coffee whitener contains 1 mass% or below of trans-acid, and has as the constituent fatty acid, 4-50 mass% of 4-10C fatty acid and 50-96 mass% of 16-18C fatty acid. Furthermore, the composition contains ≤10 mass% of multivalent unsaturated fatty acid containing at least 2 double bonds in a molecule, and has SFC of ≤5 at 30°C and SFC of ≤40 at 5°C. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to an oil / fat composition for a liquid coffee whitener.

It has been reported that intake of trans acid contained in hydrogenated oil increases blood LDL cholesterol, and thus intake of hydrogenated oil is unfavorable for health. Denmark has been regulated since 2001 to reduce the trans acid content in processed foods to less than 2% by weight. In 2006, the United States has been required to indicate the trans acid content contained in processed foods.
Although hardened oil is used in Japan as oil for liquid coffee whitener, it goes without saying that it is preferable to reduce the amount of trans acid consumed.
There are two types of coffee whiteners, liquid and powder. The liquid one is an oil-in-water emulsion, and there are a portion cream filled in a portion pack and a bottle cream filled in a bottle. Coffee whitener is used to enhance the flavor of coffee by adding richness and volume while making use of the original flavor of coffee when added to coffee. In actual use, it is added to beverages at various temperatures such as high temperature coffee near the boiling point to low temperature coffee extract near ice temperature (hereinafter referred to as hot coffee and iced coffee). It is necessary to obtain a good coffee whitener effect without causing oil-off. In particular, when considering distribution as a product of a potion type coffee whitener, since it is controlled at room temperature, performance that does not cause flavor deterioration during long-term storage, that is, flavor stability is required. At the time of distribution, it is placed at various temperatures (1 ° C to 40 ° C) in the distribution stage until the consumer consumes, such as the transport temperature from the manufacturer, the storage temperature at the retail store, and the storage temperature at home. Therefore, emulsion stability from low temperature to high temperature is necessary.

  As the coffee whitener, milk fat, lauric fat and oil, vegetable hardened oil and the like are used, but each has advantages and disadvantages. That is, those using milk fat are excellent in flavor, and when used as a coffee whitener, they are optimal for making mild without impairing the taste of coffee. However, since the amount of crystals produced at low temperatures is large, the emulsified state during refrigerated storage is unstable. Moreover, although it is derived from a natural product in milk fat, it has 4-5 mass% trans acid. Even if it is derived from natural products, ingestion of trans acid is considered undesirable.

Laurin-based fats and oils such as coconut oil and palm kernel oil have a large amount of crystal formation at low temperatures like milk fat, and the emulsified state at refrigeration is also unstable. A method of using a fractionated liquid part of lauric fats and oils for improving emulsification stability is disclosed (Patent Document 1).
However, the coffee whitener made using this fractionated fat is not sufficient in the effect of making the coffee taste mild because the volume feeling is insufficient, the coffee taste and acidity are easily felt directly.

Therefore, the fats and oils that are currently widely used as fats and oils for coffee whiteners are plant hardened oils having a melting point of 17 ° C. to 30 ° C. and a trans acid content of about 20 to 40% by mass obtained by curing a vegetable liquid oil. Rapeseed oil or corn oil is used. Coffee whiteners using hardened plant oils are excellent in mouthfeel and flavor stability during long-term storage, and also have excellent emulsion stability due to low crystal production at low temperatures. Moreover, in order to improve emulsification stability more, the method of making this contain 2 to 5weight% of the specific structure short-and-medium chain bond triglyceride which consists of a C2-C10 fatty acid obtained by transesterification, and a C14 or more fatty acid Is also disclosed (Patent Document 2). However, a coffee whitener using such a plant-cured oil cannot obtain the rich taste of milk fat or lauric oil. Furthermore, use of hydrogenated oil will contain a large amount of trans acids in the oil and fat composition.
JP 2005-204653 A Japanese Patent Laid-Open No. 7-79698

  The present invention relates to an oil / fat composition for liquid coffee whitener composed of an oil / fat having a low trans acid content, and is excellent in richness, volume and mouthfeel, and reduces coffee flavor such as oiliness and blue odor. An object of the present invention is to provide an oil / fat composition for a liquid coffee whitener that does not feel the taste of oil and that is excellent in emulsion stability during low-temperature storage of the produced coffee whitener.

The present invention includes the following (1) to (3).
(1) An oil and fat composition having a trans acid content of 1% by mass or less, comprising 4 to 50% by mass of fatty acids having 4 to 10 carbon atoms and 50 to 96% by mass of fatty acids having 16 to 18 carbon atoms as constituent fatty acids. For liquid coffee whiteners, wherein the content of polyunsaturated fatty acids containing 2 or more double bonds in the molecule is 10% by mass or less, SFC at 30 ° C. is 5 or less, and SFC at 5 ° C. is 40 or less Oil composition.
(2) The oil / fat composition for liquid coffee whitener according to (1), which is obtained by mixing the following oil / fat of component A and oil / fat of component B.
Component A: a polyunsaturated fatty acid containing 4 to 100% by mass of a fatty acid having 4 to 10 carbon atoms, 50% by mass or less of a fatty acid having 16 to 18 carbon atoms and 2 or more double bonds in the molecule Plant-derived fats and oils whose content is 5 mass% or less and whose SFC at 30 ° C. is 5 or less.
Component B: a polyunsaturated fatty acid containing less than 4% by weight of fatty acids having 4 to 10 carbon atoms, 65 to 100% by weight of fatty acids having 16 to 18 carbon atoms, and having two or more double bonds in the molecule Plant-derived fats and oils whose content is 25 mass% or less and whose SFC at 30 ° C. is 5 or less.
(3) The fat of component A is one or more selected from palm kernel olein oil, palm oil, palm kernel oil, and medium chain triglyceride oil, and the fat of component B is high oleic sunflower oil, high oleic The oil and fat composition for liquid coffee whitener according to (2) above, which is one or more selected from safflower oil, high oleic rapeseed oil and olive oil.

  According to the present invention, an oil / fat composition for liquid coffee whitener comprising an oil / fat having a low trans acid content is provided. The liquid coffee whitener using the oil and fat composition of the present invention is excellent in richness, volume and mouthfeel, without feeling the taste of oil that reduces the flavor of the coffee such as oiliness and blue odor, The produced coffee whitener has excellent emulsification stability during low-temperature storage. Furthermore, the oil and fat composition of the present invention is stable even if the amount of antioxidant used is small. Therefore, the deterioration of the flavor of the liquid coffee whitener due to the use of the antioxidant is not a problem.

Coffee whitener is blended into coffee to make its taste and sour taste mild and rich.
The inventors have studied the flavor of coffee and fats that are commercially available, and the flavor of the coffee whitener oil and fat composition can be evaluated from the viewpoints of richness, volume, oiliness, and mouthfeel. It was found that when both of them are good, the flavor of the coffee whitener is good. Here, the rich taste means the lightness and darkness of the taste, and the richness of the coffee deepens the taste of the coffee.
The sense of volume is the amount of oil. When there is a sense of volume, the coffee taste and acidity are suppressed and the taste is mild.
Oiliness and blue odor (sometimes collectively referred to as oiliness) are related to the original taste of the oil, and such flavors impair the taste of coffee.
The mouthfeel is related to the aftertaste of oil after eating and drinking, and if the mouthfeel is bad, the aftertaste is worsened after eating and drinking.
And it is excellent in any point of coffee whitener using the oil and fat composition of the present invention, rich taste, voluminous feel, oiliness, mouthfeel, and also has good emulsification stability during low-temperature storage. As a result, the present invention was completed.

  In the present invention, polyunsaturation containing 4 to 50% by mass of fatty acids having 4 to 10 carbon atoms, 50 to 96% by mass of fatty acids having 16 to 18 carbon atoms, and two or more double bonds in the molecule. It is an oil and fat composition for a liquid coffee whitener having a fatty acid content of 10% by mass or less, an SFC at 30 ° C. of 5 or less, and an SFC at 5 ° C. of 40 or less.

(Constituent fatty acid)
In the present invention, when an oil or fat composition containing less than 4% by mass of a fatty acid having 4 to 10 carbon atoms in the constituent fatty acid is used, the rich taste tends to disappear when used in a coffee whitener. In order to feel a rich taste and a sense of volume, it is more preferable to use an oil containing 4 to 10% by mass of a fatty acid having 4 to 10 carbon atoms in the constituent fatty acid. Examples of fatty acids having 4 to 10 carbon atoms include butyric acid, caproic acid, caprylic acid, and capric acid. Fatty acids having 4 to 10 carbon atoms may rarely feel like squid in the back of the throat, and may cause damage to the flavor of coffee. If the fatty acid having 4 to 10 carbon atoms exceeds 10% by mass, this tendency tends to increase.

In the present invention, if an oil containing less than 50% by mass of a fatty acid having 16 to 18 carbon atoms is used in the constituent fatty acid, the taste tends to lose a sense of volume, and if it exceeds 96% by mass, the rich taste tends to disappear. It is more preferable to use an oil containing 50 to 70% by mass of a fatty acid having 16 to 18 carbon atoms in the constituent fatty acid.
Here, examples of the fatty acid having 16 to 18 carbon atoms include palmitic acid, palmitooleic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid. As the fatty acid having 16 to 18 carbon atoms, palmitooleic acid or oleic acid is preferably used. If a large amount of palmitic acid or stearic acid is contained, the mouth will tend to deteriorate. When a large amount of linoleic acid and linolenic acid is contained, oily and blue odor are felt, which is not preferable in flavor.
The oil and fat composition of the present invention contains a fatty acid having 4 to 10 carbon atoms and a fatty acid having 16 to 18 carbon atoms in the above range in the constituent fatty acid. Examples include acid, myristic acid, arachidic acid, eicosenoic acid, behenic acid, and erucic acid.

In the present invention, when an oil containing more than 10% by mass of a polyunsaturated fatty acid containing 2 or more double bonds in the molecule in the constituent fatty acid is used, it becomes easy to feel oiliness.
Here, specific examples of the polyunsaturated fatty acid containing two or more double bonds in the molecule include linoleic acid and linolenic acid.

(SFC)
The oil and fat composition used in the present invention is an oil and fat composition having an SFC at 30 ° C. of 5 or less and an SFC at 5 ° C. of 40 or less. If the SFC at 30 ° C. exceeds 5, the mouth-feeling tends to deteriorate, and if the SFC at 5 ° C. exceeds 40, the emulsion stability at low temperatures of the coffee whitener tends to deteriorate. Further, the SFC at 5 ° C. is preferably 20 or more, and more preferably 30 or more. SFC also serves as an index of the composition distribution of triglycerides having different fatty acid species in fats and oils. When the SFC at 5 ° C. is high, the amount of triglyceride composed of saturated fatty acids having 12 to 18 carbon atoms is large, while the amount of triglyceride composed of saturated fatty acids having 4 to 10 carbon atoms is small.
In the present invention, when the SFC at 5 ° C. is 20 or more, the richness of the taste can be increased, and when it is 30 or more, the richness of the taste and the volume feeling can be increased.
Here, SFC represents the solid fat index, and represents the ratio of solid fat at each temperature contained in the oil and fat composition. SFC is measured by the following method (standard fat analysis test method 2.2.9, solid fat content (NMR method)). The outline will be described below.
In the sample preparation method at the time of SFC measurement, a sample is heated in a constant temperature bath at 70 ° C., uniformly put in a test tube, and a rubber stopper is put on. The sample packed in the test tube and the control sample (olive oil) are tempered at 60 ° C. for 30 minutes, and then the NMR signal of each sample is measured. These samples are held at 0 ° C. for 30 minutes and further held at 25 ° C. for 30 minutes. After tempering again at 0 ° C. for 30 minutes, tempering is performed at a measurement temperature of 5 ° C. or 30 ° C. for 30 minutes, and the NMR signal of each sample is measured.

(Manufacture of oil and fat composition)
The fats and oils used in the fat and oil composition of the present invention are plant-derived fats and oils. When animal-derived fats and oils such as beef tallow and pork tallow are used, 4 to 5% by mass of naturally-derived trans acid may be contained, which is not preferable because mouthfeel tends to deteriorate. It may have a flavor derived from kemono and may not be preferable as a flavor of coffee whitener.
Examples of plant-derived fats and oils include fats and oils extracted from natural plants and seeds thereof, refined oils thereof, fractionated fats and oils, and transesterified fats and oils. Also included are medium-chain triglyceride oils whose constituent fatty acids using plant-derived oils and fats as raw materials have 8 to 12 carbon atoms.
The fractionated fats and oils are fats and oils that are divided into a high melting point portion and a low melting point portion from one fat and oil by a method such as dry fractionation, solvent fractionation, and emulsification fractionation. Transesterified fats and oils are fats and oils obtained by interconverting fatty acids bonded to a glycerin skeleton using a chemical catalyst or an enzyme catalyst. In both the fractionated fats and oils and the transesterified fats and oils, fats and oils substantially free of trans acid can be obtained by using plant-derived natural fats and oils as raw materials.
In these fats and oils, the trans acid content is less than 1% by mass, and intake of trans acid which is not preferable for health can be avoided. Similarly, the use of hydrogenated fats and oils is not preferable because it contains 20 to 40% by mass of trans acid.

  The oil and fat composition used in the present invention includes, for example, plant-derived oil and fat containing 4 to 50% by mass of fatty acids having 4 to 10 carbon atoms and 50 to 96% by mass of fatty acids having 16 to 18 carbon atoms as constituent fatty acids. And it mix | blends so that content of the polyunsaturated fatty acid which contains two or more double bonds in a molecule | numerator may be 10 mass% or less, SFC in 30 degreeC is 5 or less, and SFC in 5 degreeC is 40 or less. Can be produced by transesterification. For example, as a fat composition for coffee whitener of the present invention, palm kernel olein oil 50 to 70% by mass, high oleic rapeseed oil 50 to 30% by mass, palm kernel olein oil 50 to 70% by mass and high oleic sunflower oil Examples include transesterified fats and oils of 50 to 30% by mass, palm kernel olein oil 50 to 70% by mass and olive oil 50 to 30% by mass, or vegetable oil-derived medium chain triglyceride oil 4 to 40% by mass and olive oil 96 to 60% by mass.

Moreover, fats and oils can also be mixed and manufactured.
For example, when the fats and oils of the following A component and B component are mixed, the oil-fat composition for coffee whiteners of this invention can be prepared in the wide mixing ratio.
The fat and oil of component A is a polyunsaturated fatty acid containing 4 to 100% by weight of fatty acids having 4 to 10 carbon atoms, 50% by weight or less of fatty acids having 16 to 18 carbon atoms and having two or more double bonds in the molecule. This is a plant-derived oil and fat having a content of less than 5% by mass and an SFC at 30 ° C. of 5 or less.
Examples of the fats and oils of component A include fats and oils extracted from palm, palm, and palm kernels in the natural world, and include fractionated fats and oils and transesterified fats and oils. Specific examples include palm kernel olein oil, palm oil, palm kernel oil, and medium chain triglyceride oils having 8 to 12 carbon atoms. In these fats and oils, it is preferable to use fats and oils containing 4 to 10% by mass or less of fatty acids having 4 to 10 carbon atoms as constituent fatty acids. If these fats and oils are used, a rich coffee whitener can be produced.

The fat and oil of the B component contains a polyunsaturated fatty acid containing less than 4% by weight of fatty acids having 4 to 10 carbon atoms, 65 to 100% by weight of fatty acids having 16 to 18 carbon atoms, and having two or more double bonds in the molecule. It is a plant-derived oil whose amount is 25% by mass or less and whose SFC at 30 ° C. is 5 or less.
Examples of the fats and oils of component B include fats and oils extracted from olive fruits, sunflower seeds, rapeseed seeds, and safflower seeds, and their fractionated fats and oils are also included. Specific examples include high oleic sunflower oil, high oleic safflower oil, high oleic rapeseed oil, and olive oil. In these fats and oils, the use of fats and oils containing 65 to 90% by mass of oleic acid as the constituent fatty acid is preferable. By containing a large amount of oleic acid, a voluminous feeling can be obtained without making the mouth feel bad, and it can be avoided that it becomes oily.

Although the oil-fat composition for coffee whiteners of this invention is based also on the composition, it can be manufactured by mixing A component 4-70 mass% and B component 30-96 mass%.
For example, as an oil and fat composition for coffee whitener of the present invention, palm kernel olein oil (component A) 50 to 70 mass%, high oleic rapeseed oil (component B) 50 to 30 mass%, palm kernel olein oil 50 to 70 Mass% (component A) and high oleic sunflower oil 50-30 mass% (component B), palm kernel olein oil (component A) 50-70 mass% and olive oil (component B) 50-30 mass%, derived from vegetable oil The oil-fat composition by mixing 4-50 mass% of chain triglyceride oil (A component) and olive oil (B component) 96-50 mass% can be mentioned. More preferably, palm kernel olein oil (component A) 60-70% by mass and high oleic rapeseed oil (component B) 40-30% by mass, palm kernel olein oil 60-70% by mass (component A) and high oleic Sunflower oil 40-30% by weight (component B), palm kernel olein oil (component A) 60-70% by weight, olive oil (component B) 40-30% by weight, vegetable oil-derived medium chain triglyceride oil (component A) 4-40 An oil-and-fat composition by mixing 96% by mass and olive oil (component B) 96 to 60% by mass can be mentioned.

Using the oil composition for coffee whitener of the present invention, a coffee whitener is prepared, for example, as follows.
It can be prepared by blending water, skimmed milk powder and emulsifier in the water phase part, oil composition and emulsifier in the oil phase part, preliminarily emulsifying with propeller stirring, and homogenizing with a homogenizer.
You may add antioxidant to the oil-fat composition for coffee whiteners of this invention. Examples of the antioxidant include vitamin E; vitamin C; polyphenol-based natural extracts such as rosemary extract, tea extract, and bilberry extract. The total amount of antioxidant added is preferably 500 to 5000 ppm. The coffee whitener using the oil and fat composition of the present invention is stable even if the amount of antioxidant used is small. Therefore, flavor deterioration due to the use of the antioxidant is not a problem, and the coffee whitener can be adjusted.

  Hereinafter, the present invention will be described in more detail with reference to examples and the like.

Hereinafter, in implementation etc., the fatty acid composition of fats and oils, SFC (30 ° C., 5 ° C.), and trans acid content were measured as follows.
[Fatty acid composition]
The fatty acid composition was measured according to the standard fat and oil analysis test method (temporary 15-2003). As the gas chromatography column, column DB-WAX was used, and measurement was performed with a gas chromatography apparatus (manufactured by Agilent, Model 6850).
[SFC]
Standard fat and oil analysis test method 2.2.9 Measured according to the solid fat content (NMR method). As an NMR apparatus, PRAXIS MODEL SFC-900A was used.
[Trans acid content]
It measured according to AOCS method 1f-96.

The coffee whitener was adjusted as follows, and the flavor and freezing resistance were evaluated.
[Preparation of coffee whitener]
Using the fats and oils of Reference Example, a liquid coffee whitener was prepared as follows. That is, 360 g of the oil / fat composition is dissolved by heating at 70 ° C., and 4 g of Emulgie MS (manufactured by Riken Vitamin) is dissolved therein. To this was gradually added 20 g of skimmed milk powder, 30 g of casein soda, 5 g of SY Glister MS5S (manufactured by Sakamoto Yakuhin Kogyo), and 636 g of an aqueous phase component obtained by adding water to 3 g of dibasic sodium phosphate to 65 ° C. Pre-emulsified by stirring. The preliminary emulsion thus obtained was homogenized by pressurization at 10 MPa using a homogenizer. Thereafter, direct sterilization was performed at 140 ° C. for 4 seconds with a heat sterilizer, and after cooling, aged at 5 ° C. overnight to obtain a liquid coffee whitener.

[Taste evaluation]
5 ml of instant coffee (80 ° C.), 5 ml of the above-mentioned liquid coffee whitener was added to 150 ml, and after stirring with a spoon, 10 trained panelists sampled and evaluated the flavor. Flavor evaluation is 3 points for each item (kokumi, volume, mouthfeel: good 3 points, slightly good 2 points, poor 1 point, oily, blue smell: 3 points not felt, almost felt 2 points not, 1 point felt). The average score of 10 people was evaluated as “◯” when 2.5 points or more, “Δ” when less than 2.5 to 1.5 or more, and “×” when less than 1.5. For the richness and volume feeling, 2.8 or more points were given as ◎.

[Freezing tolerance test]
As a freezing resistance test, 200 g of a liquid coffee whitener was placed in a standard bottle and allowed to stand at −18 ° C. for 5 hours, at 30 ° C. for 2 hours and at 5 ° C. overnight, and then measured for rotational viscosity with a B-type rotational viscometer. . Evaluation is that the rotational viscosity is less than 0.5 Pa · s ○, 0.5 Pa · s or more to 9 Pa · s
Those less than s were marked with Δ, and those with 9 Pa · s or more were marked with ×.

Reference Examples 1-12
Coffee whiteners were prepared and evaluated using commercially available natural fats and oils. The results are shown in Table 1.

From the results in Table 1, it was found that the flavor of the oil and fat composition in the coffee whitener can be evaluated from the viewpoints of richness, volume, oiliness, and mouthfeel.
Milk fat used as an oil and fat familiar to coffee was good in body taste, volume, oiliness and mouthfeel. However, it has been found that there is a problem in freezing tolerance.
It can be seen that the use of the hardened fats and oils is good in volume and mouthfeel and does not feel oily but has a poor body taste. Freezing tolerance was good.
Regarding the vegetable oils and fats in the reference examples, any of the oils and fats had a problem in flavor.
Fats and oils containing a lot of fatty acids having 4 to 10 carbon atoms (palm kernel oleic acid oil, palm oil, palm kernel oil, fatty acid medium chain triglyceride consisting of fatty acids having 8 and 10 carbon atoms, but the flavor of milk fat is felt to the flavor. In the fats and oils (palm oil, corn oil, rice oil, rapeseed oil, high oleic rapeseed oil, olive oil) containing a large amount of fatty acids having 16 to 18 carbon atoms, a sense of volume is felt. However, it was found that the rich taste was not felt, and that the amount of polyunsaturated fatty acid was oily (blueness).

Examples 1-12 and Comparative Examples 1-18
From the results of the reference examples, fats and oils with rich taste (palm kernel oleic acid oil) and oils and fats with voluminous feeling (rapeseed oil, corn oil, high oleic rapeseed oil, olive oil) are shown in Tables 2 to 5 in the composition ratios. Mixed (Examples 1 to 3, 5 to 8, Comparative Examples 1 to 16) and transesterified (Examples 4 and 9) oil and fat compositions were produced to prepare coffee whiteners.
Furthermore, fats and oils with a rich taste (abbreviated as MCT fatty acid medium chain triglyceride oil consisting of fatty acids having 8 and 10 carbon atoms) and fats and oils with a sense of volume (olive oil) are mixed at the composition ratio shown in Table 6 (implementation) The oil-and-fat compositions prepared in Examples 10 to 12 and Comparative Examples 17 and 18) were produced to prepare coffee whiteners.
The results are shown in Tables 2-6.

パーム核オレイン酸油に、ナタネ油、コーン油を混合した油脂組成物では、いずれも、風味及び冷凍耐性の良好なコーヒーホワイトナーの調製することはできなかった（表２及び３）。
パーム核オレイン酸油にハイオレイックナタネ油、オリーブ油を混合した組成物においては、パーム核オレイン／ハイオレイックナタネ油（質量比）が７０／３０〜６０／４０、パーム核オレイン／オリーブ油（質量比）が７０／３０〜６０／４０において、風味及び冷凍耐性の良好なコーヒーホワイトナーを調製できることがわかった（表４及び５）。
ＭＣＴ／オリーブ油（質量比）が４０／６０〜５／９５において、風味及び冷凍耐性の良好なコーヒーホワイトナーを調製できることがわかった。

Neither oil fat composition in which rapeseed oil or corn oil was mixed with palm kernel oleic oil could produce a coffee whitener with good flavor and freezing resistance (Tables 2 and 3).
In the composition obtained by mixing palm kernel oleic acid oil with high oleic rapeseed oil and olive oil, palm kernel olein / high oleic rapeseed oil (mass ratio) is 70 / 30-60 / 40, palm kernel olein / olive oil (mass) The ratio was 70/30 to 60/40, and it was found that coffee whiteners with good flavor and freezing resistance could be prepared (Tables 4 and 5).
It was found that when MCT / olive oil (mass ratio) is 40/60 to 5/95, a coffee whitener with good flavor and freezing resistance can be prepared.

  The fat and oil composition for coffee whitener of the present invention contains 4 to 50% by mass of fatty acids having 4 to 10 carbon atoms and 50 to 96% by mass or less of fatty acids having 16 to 18 carbon atoms in the constituent fatty acids, and doubles in the molecule. It is an oil and fat composition for liquid coffee whitener, wherein the content of polyunsaturated fatty acid containing 2 or more bonds is 10% by mass or less, SFC at 30 ° C. is 5 or less, and SFC at 5 ° C. is 35 or less. From the results of Tables 2 to 6, it was found that when the oil composition for coffee whitener of the present invention was used, a coffee whitener having good flavor and freezing resistance could be prepared.

Moreover, the fats and oils of A component of this invention contain 4-100 mass% or less of C4-C10 fatty acids, 50 mass% or less of C16-C18 fatty acids, and contain 2 or more double bonds in a molecule | numerator. This is a plant-derived fat and oil having a polyunsaturated fatty acid content of 5% by mass or less and an SFC of 5 or less at 30 ° C. B component oil contains less than 5% by weight of fatty acids having 4 to 10 carbon atoms, 65 to 100% by weight of fatty acids having 16 to 18 carbon atoms, and contains polyunsaturated fatty acids containing two or more double bonds in the molecule. It is a plant-derived oil whose amount is 25% by mass or less and whose SFC at 30 ° C. is 5 or less.
Here, palm kernel oleic acid oil and medium chain triglyceride oil are the fats and oils of component A of the present invention, and high oleic rapeseed oil and olive oil are fats and oils of component B. From the results of Tables 4 to 6, the fats and oils of the component A and the fats and oils of the component B are mixed to produce the oil and fat composition for coffee whitener of the present invention. When this is used, the coffee whitener having good flavor and freezing resistance is obtained. It was found that can be prepared.

Example 13
To the fat composition for coffee whitener of Example 1, the amounts of antioxidants vitamin E (Eisai Amix D) and vitamin C (Nihon Roche) shown in Table 7 were added, and the flavor stability test was conducted. went. After adding an antioxidant to the oil / fat composition, a coffee whitener was prepared in the same manner as in Example 1, sealed in 5 g portions of a coffee portion, and subjected to a long-term storage test at 25 ° C. The flavor was confirmed immediately after preparation and 120 days later.
The evaluation of flavor is the same as in Example 1. The results are shown in Table 7.

Even when an antioxidant was added to the oil composition for coffee whitener of the present invention, the flavor was not deteriorated, and the flavor was good even after 120 days with this amount of antioxidant used. .
Therefore, it turned out that the oil-fat composition for coffee whiteners of this invention is stable by use of a small amount of antioxidant, without deteriorating flavor.

Claims (3)

  It is an oil and fat composition having a trans acid content of 1% by mass or less, comprising 4 to 50% by mass of fatty acids having 4 to 10 carbon atoms and 50 to 96% by mass of fatty acids having 16 to 18 carbon atoms in the constituent fatty acids, Oil composition for liquid coffee whitener, wherein the content of polyunsaturated fatty acid containing 2 or more double bonds is 10% by mass or less, SFC at 30 ° C. is 5 or less, and SFC at 5 ° C. is 40 or less. . The oil / fat composition for a liquid coffee whitener according to claim 1, obtained by mixing the following oil / fat of component A and oil / fat of component B.
Component A: a polyunsaturated fatty acid containing 4 to 100% by mass of a fatty acid having 4 to 10 carbon atoms, 50% by mass or less of a fatty acid having 16 to 18 carbon atoms and 2 or more double bonds in the molecule Plant-derived fats and oils whose content is 5 mass% or less and whose SFC at 30 ° C. is 5 or less.
Component B: a polyunsaturated fatty acid containing less than 4% by weight of fatty acids having 4 to 10 carbon atoms, 65 to 100% by weight of fatty acids having 16 to 18 carbon atoms, and having two or more double bonds in the molecule Plant-derived fats and oils whose content is 25 mass% or less and whose SFC at 30 ° C. is 5 or less.   The fat of component A is one or more selected from palm kernel olein oil, palm oil, palm kernel oil, medium chain triglyceride oil, and the fat of component B is high oleic sunflower oil, high oleic safflower The oil / fat composition for liquid coffee whitener according to claim 2, wherein the oil / fat composition is one or more selected from oil, high oleic rapeseed oil and olive oil.