JP2008228641A - Oil and fat composition for soft chocolate - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil and fat composition especially for soft chocolate, having bloom and grain tolerance even if having high cacao fat content while satisfying the conditions of being low trans-acid in order to respond to the recent increase in health conscious, and having excellent flavor and melting feeling in the mouth. <P>SOLUTION: This oil and fat composition contains <5 mass% of trans acid, ≥20 mass% and <40 mass% of 16-24C saturated fatty acid (Z), <30 mass% of disaturated-monounsaturated triglyceride (Z2X) comprising 16-24C saturated fatty acid (Z) and 16-24C unsaturated fatty acid (X), and ≥40 mass% of monosaturated-diunsaturated triglyceride (ZX2). A ratio of Z2X to ZX2 is ≥0.25 and <0.45. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention is particularly effective for soft chocolate, has a low trans acid content, and is excellent in suppressing the occurrence of grain (coarse fat crystal) and bloom (surface whitening) even if the cacao fat content is high, and has a flavor and a melted mouth. The present invention relates to a good fat composition and a chocolate composition using the fat composition.

  In the present invention, the term “chocolate (soft chocolate)” is not limited by the provisions of the “Fair Regulations on the Display of Chocolates” or the provisions of legal regulations, but chocolates and fats and oils using so-called cacao substitute fats, etc. It also includes processed food.

  Conventionally, the hard type with a snap characteristic represented by the so-called chocolate bar has been the mainstream, but in recent years, the spread of convenience stores and the spread of bread confectionery has spread due to the spread of convenience stores. Demand is shifting to a soft type with

  As a means for imparting plasticity to chocolate and softening it, it can be considered that a relatively large amount of liquid oil is blended in the fat and oil of chocolate. However, liquid oil blending facilitates the movement of fat crystals (cocoa butter) in chocolate and the transition of crystal form, so it can easily cause quality defects such as bloom (whitening of the surface) and grains (coarse crystals), Liquid oil oozes out of chocolate and causes a so-called sweating phenomenon. Therefore, in terms of blending, soft chocolate can blend only a small amount of cacao mass containing cacao butter, and the flavor as chocolate is significantly restricted.

  To compensate for the drawbacks associated with chocolate plasticization, conventional methods such as blending liquid oil with a few percent (extremely) hardened oil, liquid vegetable oil slightly hydrogenated hardened oil, A method using the fractionated olein or the like, or a method using them in combination (Japanese Patent Laid-Open Nos. 11-187813 and 2004-290035) has been adopted and is generally distributed in the market. However, a unique flavor called hydrogenated odor is added to the hardened oil, which has the disadvantage that it slightly impairs the cocoa flavor of chocolate. In recent years, there has been a growing interest in fat nutrition, especially fat and oil. Regarding trans acids produced during hydrogenation, the relationship with heart disease has been taken up, and since 2006, it has been desired to eliminate as much as possible the US, which requires labeling.

  As a non-trans acid type, JP-A-5-211841 discloses a chocolate containing a predetermined amount of a symmetric triglyceride (S2L: disaturated monolinoleate) similar to cacao fat and liquid oil. The preparation required complicated steps such as transesterification, distillation and fractionation, and was not suitable for industrialization. Japanese Patent Laid-Open No. 11-4657 discloses an oil and fat composition having a good nutritional fatty acid balance and exemplified for application to soft chocolate. The oil and fat composition has an SFI (solid fat index) graph of “ The application to soft chocolate is merely exemplified by the fact that it is “horizontal” and has a wide plasticity range, and the conventional problems have not been solved at all.

  Regarding the modification of chocolate, in addition to the modification of fats and oils, modification with emulsifiers has also been attempted. For example, Japanese Patent Laid-Open No. 2-24952 discloses a fat bloom inhibitor comprising a sucrose fatty acid ester having a specific saturated fatty acid / unsaturated fatty acid ratio and an average substitution degree of sucrose of 4 or more. Discloses a method for preventing sweating of a coated chocolate with a sucrose fatty acid ester of HLB 1 or less, but the effect is very limited in soft chocolate containing a large amount of liquid oil.

Japanese Patent Laid-Open No. 11-187813 JP 2004-290035 A JP-A-5-211841 Japanese Patent Laid-Open No. 11-4657 Japanese Patent Laid-Open No. 249492/1992 JP-A-8-168341

  The present invention, especially for soft chocolate, satisfies the condition of low trans acid to meet the recent increase in health consciousness, has bloom grain resistance even with high cocoa fat content, and has good flavor and mouth melt. It is to provide a fat composition and a chocolate composition using the fat composition.

  The present invention is less than 5% by mass of trans acid, contains 20 to 40% by mass of saturated fatty acid (Z) having 16 to 24 carbon atoms, saturated fatty acid (Z) having 16 to 24 carbon atoms and carbon The disaturated monounsaturated triglyceride (Z2X) comprising the unsaturated fatty acid (X) of several 16 to 24 is less than 30% by mass, the monosaturated diunsaturated triglyceride (ZX2) is 40% by mass or more, and Z2X relative to ZX2 It was found that the above-mentioned problems can be overcome by using fats and oils having a ratio of 0.25 or more and less than 0.45, and even though the cocoa fat content is high, it has bloom-grain resistance while satisfying the condition of low trans acid. The oil and fat composition has a good flavor and melted mouth, and a chocolate composition using the oil and fat composition.

  More specifically, the present invention provides the following.

(1) An oil and fat composition satisfying the following (A) to (E). (A) The trans acid content in the constituent fatty acid is less than 5% by mass; (B) the Z content in the constituent fatty acid is 20% by mass or more and less than 40% by mass; (C) a disaturated monounsaturated triglyceride ( (Z2X) content is less than 30% by mass; (D) monosaturated diunsaturated triglyceride (ZX2) content in triglyceride is 40% by mass or more; (E) the ratio of Z2X to ZX2 (Z2X / ZX2) is 0. 25 or more and less than 0.45. [Z is a saturated fatty acid having 16 to 24 carbon atoms, and X is an unsaturated fatty acid having 16 to 24 carbon atoms. ]
The disaturated monounsaturated triglyceride (Z2X) in triglyceride (triacylglycerol) is composed of two saturated fatty acids (Z) having 16 to 24 carbon atoms and unsaturated fatty acids (X) having 16 to 24 carbon atoms. Is a triacylglycerol. Mono-saturated diunsaturated triglyceride (ZX2) is a triacyl having one saturated fatty acid (Z) having 16 to 24 carbon atoms and two unsaturated fatty acids (X) having 16 to 24 carbon atoms as constituent fatty acids. Glycerol. Trisaturated triglyceride (ZZZ) is triacylglycerol having three saturated fatty acids (Z) having 16 to 24 carbon atoms as constituent fatty acids.

(2) The oil and fat composition according to (1), which contains palm fraction soft oil having ZX2 of 60% by mass or more.
A part of the oil and fat composition according to (1) contains palm fraction soft oil having ZX2 of 60% by mass or more. In order to include the palm fractionated soft oil whose ZX2 is 60% by mass or more and satisfy the above requirements, it is usually preferable to include the palm fractionated soft oil whose ZX2 is 60% by mass or more.

(3) The oil and fat composition according to claim (1), wherein Z contains a transesterified oil having 20% by mass or more and less than 35% by mass.
A part of the oil and fat composition according to (1) contains a transesterified oil having Z of 20% by mass or more and less than 35% by mass.

(4) The oil / fat composition according to (1), wherein the oil / fat composition is made of palm fractionated soft oil, and the oil / fat composition further satisfies ZX2 of 60% by mass or more.
The palm fraction soft oil which satisfy | fills said (A)-(E), and also satisfy | fills that ZX2 is 60 mass% or more.

(5) The oil / fat composition according to (1), wherein the oil / fat composition comprises transesterified oil, and the oil / fat composition further satisfies that Z is 20% by mass or more and less than 35% by mass.
The transesterified oil satisfying the above (A) to (E) and further satisfying that Z is 20% by mass or more and less than 35% by mass.

(6) (1) to (5) is an oil and fat composition containing Hyelsin rapeseed extremely hardened oil, comprising the oil composition according to any one of (5) and Hyelsin rapeseed extremely hardened oil,
The oil-and-fat composition containing Haiershin rapeseed extremely hardened oil whose tri-saturated triglyceride (ZZZ) content in the oil-and-fat composition containing this Hyelsin rapeseed extremely hardened oil is 2 mass% or more and less than 12 mass%.
(5) The oil composition according to (1) to (5) is added with 0.5% by mass or more and less than 10% by mass of Hyelsin rapeseed extremely hardened oil, and tri-saturated triglyceride (ZZZ) in the oil / fat composition after the addition. ) Refers to an oil or fat composition that is 2% by mass or more and less than 12% by mass. Regardless of the mixing method, as a result, the oil / fat composition described in any one of (1) to (5) and the high-erucin rapeseed extremely hardened oil may be mixed to obtain an oil / fat composition containing both.

(7) The oil / fat composition according to (1) to (6), wherein the oil / fat composition is used for filling or spread.

(8) The fat composition according to (1) to (6), wherein the fat composition is used in chocolate.

(9) A filling or spread containing the oil composition according to (1) to (6).

(10) A chocolate containing the oil or fat composition according to (1) to (6).

  By using the oil and fat composition of the present invention, especially as a soft chocolate whose demand has been increasing in recent years, the trans-acid, which has been considered a health problem in recent years, is kept low, and even if the cocoa fat content is high, grains (oil and fat It is possible to provide a chocolate composition that is excellent in the effect of suppressing the occurrence of crystal coarsening and bloom (surface whitening), and has a good flavor and melt in the mouth.

Hereinafter, the oil and fat composition of the present invention will be described in detail.
The present invention is an oil and fat composition that satisfies the following (A) to (E).
(A) The trans acid content in the constituent fatty acid is less than 5% by mass;
(B) The Z content in the constituent fatty acid is 20% by mass or more and less than 40% by mass;
(C) The disaturated monounsaturated triglyceride (Z2X) content in the triglyceride is less than 30% by mass;
(D) The content of monosaturated diunsaturated triglyceride (ZX2) in the triglyceride is 40% by mass or more;
(E) The ratio of Z2X to ZX2 (Z2X / ZX2) is 0.25 or more and less than 0.45.
[Z is a saturated fatty acid having 16 to 24 carbon atoms, and X is an unsaturated fatty acid having 16 to 24 carbon atoms. ]

The requirement (A) will be described.
The oil and fat composition of the present invention eliminates transacid, which is a health problem, as much as possible. Therefore, the transacid content is preferably less than 5% by mass, more preferably less than 3% by mass, most preferably 2% by mass. Is less than. Therefore, except for extremely hardened oil that does not substantially contain trans acid, partially hydrogenated fats and oils produced by trans acid during the reaction process are not preferable as the fats and oils of the present invention.
Moreover, it is preferable that the oil-fat composition of this invention does not contain lauric acid, and it is preferable that it is less than 5 mass%. This is because if the oil contains a large amount of a triglyceride component containing lauric acid as a constituent fatty acid, an unpleasant soapy odor may be produced when lauric acid is generated by hydrolysis of the oil.

The requirements (B) to (E) will be described.
In such a low trans acid oil and fat, in order to be able to contain abundant flavor components containing cacao fat such as cacao mass so that the oil phase in the chocolate composition is 5% by mass or more of cacao fat. Is a fatty acid composition containing a saturated fatty acid (Z) having 16 to 24 carbon atoms in an amount of 20% to less than 40% by weight, a saturated fatty acid (Z) having 16 to 24 carbon atoms and an unsaturated group having 16 to 24 carbon atoms. The disaturated monounsaturated triglyceride (Z2X) comprising the fatty acid (X) is less than 30% by mass, the monosaturated diunsaturated triglyceride (ZX2) is 40% by mass or more, and the ratio of Z2X to ZX2 is 0.25 or more. It is necessary to satisfy that it is less than 0.45.

(About requirement (B))
When the saturated fatty acid having 16 to 24 carbon atoms is less than 20% by mass, the liquid oil component cannot be effectively retained in the chocolate composition, and oozing is likely to occur. Moreover, when it is 40 mass% or more, a chocolate composition becomes hard and functionality, such as the spreadability as soft chocolate, is impaired. The saturated fatty acid content is more preferably 22% by mass or more and less than 36% by mass.

(Requirements (C) and (D))
When the disaturated monounsaturated triglyceride (Z2X) consisting of the saturated fatty acid (Z) having 16 to 24 carbon atoms and the unsaturated fatty acid (X) having 16 to 24 carbon atoms is 30% by mass or more, the chocolate composition is This is not preferable because it becomes hard and functional properties such as spreadability as soft chocolate are impaired. The content of Z2X is more preferably less than 26% by mass. Furthermore, less than 26 mass% and 5 mass% or more are preferable.
Similarly, when the monosaturated diunsaturated triglyceride (ZX2) is less than 40% by mass, the chocolate composition becomes hard, which is not preferable. The content of ZX2 is more preferably 43% by mass or more. Furthermore, 43 mass% or more and less than 80 mass% are preferable.

(About requirement (E))
In order to give an appropriate consistency to the chocolate composition and obtain bloom or grain resistance, the ratio of Z2X to ZX2 is preferably 0.25 or more and less than 0.45. When the ratio of Z2X to ZX2 is less than 0.25, the composition becomes soft, and liquid oil seepage and grains are likely to be generated. In addition, when the ratio of Z2X to ZX2 is 0.45 or more, not only the composition becomes hard, but also bloom tends to occur.

  The oil / fat composition of the present invention may be subjected to any processing such as natural oil / fat alone, blend oil, fractionated oil, transesterified oil, etc., as long as the constituent requirements of the present invention are satisfied.

(Palm fractionated soft oil)
One preferred embodiment is palm fractionated soft oil. The palm fraction soft oil is typically an olein part (liquid part) obtained by subjecting palm oil to dry fractionation, solvent fractionation or emulsification fractionation. Although there is no restriction | limiting in a fractionation method, It is preferable that it is an olein part which is a two-stage fractionation or a three-stage fractionation. The ZX2 content is preferably 60% by mass or more, and more preferably 65% by mass or more. The fats and oils of the present invention are not particularly limited in terms of iodine value as long as they satisfy the constituent requirements of the present invention. In general, the iodine value is preferably 65 or more, and more preferably 69 or more. preferable. In order to obtain a soft oil having an iodine value of 69 or more, for example, a two-stage fractionated olein having an iodine value of 65 is completely dissolved at 50 to 70 ° C., and then cooled to 5 to 8 ° C. over about 24 hours. It can be obtained by separating the precipitated crystal part with a filter press or the like to obtain a three-stage fractionated olein. When the iodine value is less than 65, when a chocolate composition is used, bloom may easily occur at low temperatures depending on the composition. In addition, the separation route of palm oil from which the fats and oils of the present invention are obtained is not particularly limited, and for example, an olein portion obtained by fractionating a soft palm middle melting point portion can be suitably used in the present invention.

  Moreover, as one of the preferable aspects, the oil-and-fat composition which mixes palm fraction soft oil and liquid oil, and satisfy | fills said (A)-(E) is mentioned. Although there is no restriction | limiting in particular as liquid oil, A thing with high cold resistance is preferable, and what satisfy | fills a cooling test (standard oil-and-fat analysis test method 2.2.8,1-1996) is preferable. Specific examples include rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, and sunflower oil. The liquid oil is preferably blended in an amount of 40% by mass or less, more preferably 30% by mass or less, based on the palm fractionated soft oil. For example, it is obtained by mixing palm fraction soft oil and rapeseed oil in a mass ratio of 9: 1 to 6: 4.

(Transesterified oil)
Another preferred embodiment includes a transesterified oil having a saturated fatty acid (Z) having 16 to 24 carbon atoms of 20% by mass to less than 35% by mass. It is obtained by transesterifying “an oil or fat composition having a saturated fatty acid (Z) having 16 to 24 carbon atoms of 20% by mass or more and less than 35% by mass”.
“Oil composition having a saturated fatty acid (Z) having 16 to 24 carbon atoms of 20 to less than 35% by mass”, which is a raw material oil for transesterified oil, is other than a saturated fatty acid (Z) having 16 to 24 carbon atoms. The constituent fatty acid mainly contains an unsaturated fatty acid having 16 or more carbon atoms. In the oil and fat composition, the fatty acid having less than 16 carbon atoms is preferably less than 10% by mass, and more preferably less than 5% by mass. The saturated fatty acid (Z) having 16 to 24 carbon atoms is preferably 20% by mass or more and less than 35% by mass, more preferably 20% by mass or more and less than 32% by mass, and more preferably 20% by mass or more and less than 30% by mass. More preferably. An example is cottonseed white oil.

  The oil and fat composition of the present invention is an oil and fat obtained by transesterifying the oil and fat having the constituent fatty acids as described above, and is an oil and fat composition satisfying the above (A) to (E). For example, the oil and fat which transesterified cottonseed white squeezed oil is mentioned. The proportion of Z does not change before and after transesterification.

  Moreover, as one of the preferable aspects, the said fat-and-oil composition which mixes the said transesterified oil and liquid oil, and satisfy | fills said (A)-(E) is mentioned. Although there is no restriction | limiting in particular as liquid oil, A thing with high cold resistance is preferable, and what satisfy | fills a cooling test (standard oil-and-fat analysis test method 2.2.8,1-1996) is preferable. Specific examples include rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, and sunflower oil.

  In the case of southern fats and oils originally containing about 50% by mass of saturated fatty acids (Z) having 16 to 24 carbon atoms typified by palm oil, Z2X and ZX2 are abundant as constituent triglycerides of fats and oils. By obtaining a soft part, the fats and oils which satisfy | fill the ratio of Z2X with respect to ZX2 which is the structural requirement of this invention 0.25 or more and less than 0.45 are obtained. On the other hand, when other fats and oils that are poor in Z2X and ZX2 type triglycerides are used effectively, so as to be an oil and fat composition in which the saturated fatty acid (Z) having 16 to 24 carbon atoms is 20% by mass or more and less than 30% by mass, Oils and fats that satisfy the ratio of Z2X to ZX2 that is a constituent of the present invention by preparing an oil and fat composition by single fats or by mixing a plurality of fats and applying transesterification, to 0.25 or more and less than 0.45 Is obtained.

(Method for producing transesterified oil)
The transesterification for obtaining the fats and oils can be applied by either so-called chemical transesterification using a chemical catalyst such as sodium methoxide or enzymatic transesterification using lipase. In the case of chemical transesterification, according to a conventional method, after sufficiently drying the raw material oil, 0.1 to 0.3% by mass of catalyst sodium methoxide is added and 80 to 120 ° C. under reduced pressure for 30 to 60 ° C. Transesterification is carried out by stirring for a minute. After removing the catalyst by washing with water, it is decolorized and deodorized according to a conventional method to obtain a purified oil. In the case of enzyme transesterification, it is convenient to use a commercially available enzyme preparation (for example, lipase PL, lipase QL, etc. manufactured by Meisei Sangyo), and in the case of a batch type, an enzyme preparation of 0.05 to 2% by mass of oil Is added and stirred at 40 to 70 ° C. for 1 to 48 hours to effect transesterification. After removing the enzyme preparation by filtration, it is decolorized and deodorized according to a conventional method to obtain a purified oil.

(High Elsin rapeseed extremely hardened oil)
The oil / fat composition of the present invention also includes an oil / fat composition having a trisaturated triglyceride (ZZZ) in the oil / fat composition after addition of 2% by mass or more and less than 12% by mass by adding Hyelsin's rapeseed extremely hardened oil. To do. This oil and fat composition is obtained by adding 0.5% or more and less than 10% by mass of Hyelsin rapeseed extremely hardened oil. By setting the trisaturated triglyceride to the above-mentioned concentration, it is possible to enhance the grain / bloom resistance. When the trisaturated triglyceride is less than 2% by mass, the grain bloom resistance may not be sufficient depending on the formulation, and when it is 12% by mass or more, the dissolution may be impaired depending on the formulation.

(Broom resistance and grain resistance)
The oil and fat composition of the present invention has bloom resistance and / or grain resistance when held at 5 to 20 ° C., which tends to cause quality deterioration, even in soft chocolate in which the cocoa fat content is 5 mass% or more in the oil phase. The effect of. Thereby, good crystallinity can be obtained, and a good quality can be obtained when used for filling, spread and chocolate.

(Filling, spread, chocolate)
The oil and fat composition of the present invention can be used for filling or spread. Moreover, it can use for soft chocolate as an example of a filling or a spread. Filling, spread, and soft chocolate (for example, examples described later) are prepared by mixing raw materials such as oil and fat composition, powdered sugar, cocoa powder, and powdered milk, refining by roll application, and conching, and then rapidly cooling the dough. It can be manufactured by solidifying.
When the oil and fat composition of the present invention is used for fillings, spreads, and chocolates, the content is not specified, but it is usually 20% by mass or more (preferably 25 to 65% by mass, more preferably 30 to 55% by mass). Included.
The present invention also provides an oil / fat composition containing Haier Shin rapeseed extremely hardened oil as a raw material for fillings, spreads, and chocolates. Moreover, the fats and oils composition for fillings, spreads, and chocolate raw materials containing Hyelsin rapeseed extremely hardened oil are provided.
This invention provides the oil-fat composition containing cacao components, such as cacao butter, for fillings, spreads, and raw materials for chocolate. Moreover, the oil and fat composition for fillings, spreads, and chocolate raw materials containing cocoa components such as cocoa butter is provided.

(emulsifier)
The oil and fat composition of the present invention can be used with an emulsifier. If it does not impair the effect of the oil-fat composition of the present invention, it can be used without particular limitation. For example, polyglycerin fatty acid ester or sucrose fatty acid ester, or a combination thereof can be mentioned. For example, a combination of heptabehenate decaglycerin and sucrose stearate may be mentioned.

(Additive)
The oil and fat composition of the present invention can be used to the extent that the effect is not impaired as long as it is an additive used for filling, spread and soft chocolate.

From another viewpoint, the present invention can include the following.
[Invention 1]
A palm fractionated soft oil that satisfies the following (A), (B), (C), (F), and (E).
(A) The trans acid content in the constituent fatty acid is less than 5% by mass;
(B) The Z content in the constituent fatty acid is 20% by mass or more and less than 40% by mass;
(C) The content of disaturated monounsaturated triglyceride (Z2X) in the fatty acid triglyceride is less than 30% by mass;
(F) The content of monosaturated diunsaturated triglyceride (ZX2) in the fatty acid triglyceride is 60% by mass or more;
(E) The ratio of Z2X to ZX2 (Z2X / ZX2) is 0.25 or more and less than 0.45.
[Invention 2]
A transesterified oil of cottonseed white drawn oil that satisfies the following (A), (G), (C), (D), and (E).
(A) The trans acid content in the constituent fatty acid is less than 5% by mass;
(G) The Z content in the constituent fatty acid is 20% by mass or more and less than 35% by mass;
(C) The content of disaturated monounsaturated triglyceride (Z2X) in the fatty acid triglyceride is less than 30% by mass;
(D) The content of monosaturated diunsaturated triglyceride (ZX2) in the fatty acid triglyceride is 40% by mass or more;
(E) The ratio of Z2X to ZX2 (Z2X / ZX2) is 0.25 or more and less than 0.45.
[Invention 3]
The oil obtained by mixing the palm fraction soft oil or cottonseed white squeezed oil and the liquid oil.
Oils and fats that satisfy the following (A) to (E).
(A) The trans acid content in the constituent fatty acid is less than 5% by mass;
(B) The Z content in the constituent fatty acid is 20% by mass or more and less than 40% by mass;
(C) The content of disaturated monounsaturated triglyceride (Z2X) in the fatty acid triglyceride is less than 30% by mass;
(D) The content of monosaturated diunsaturated triglyceride (ZX2) in the fatty acid triglyceride is 40% by mass or more;
(E) The ratio of Z2X to ZX2 (Z2X / ZX2) is 0.25 or more and less than 0.45.
[Invention 4]
It is an oil and fat composition containing an extremely hardened oil, including the oil and fat composition according to any one of the above and an extremely hardened oil,
An oil and fat composition containing an extremely hardened oil, wherein the content of trisaturated triglyceride (ZZZ) in the oil and fat composition containing the extremely hardened oil is 2% by mass or more and less than 12% by mass.
[Invention 5]
The oil-and-fat composition which concerns on the invention 4 whose said extremely hardened oil is a Hyelsin rapeseed extremely hardened oil.
[Invention 6]
Furthermore, the fats and oils composition which concerns on invention 1-5 containing decaglycerin fatty acid ester or sucrose fatty acid ester, or both.
[Invention 7]
Oil composition according to Inventions 1 to 5, comprising decaglycerin fatty acid heptabehenate and sucrose stearate.
[Invention 8]
Filling, spread, or chocolate containing the oil composition according to inventions 1-7.
[Invention 9]
A soft chocolate containing 30% by mass or more (90% by mass or less) of the oil and fat composition according to inventions 1 to 7.
[Invention 10]
Filling, spread, or chocolate raw material containing the fat composition according to inventions 1 to 7 and cacao butter.
[Invention 11]
Filling, spread or chocolate anti-blooming agent, anti-graining agent, or both, comprising the oil or fat composition according to inventions 1-7.
[Invention 12]
A method for suppressing bloom, grain or both against filling, spread or chocolate at low temperature (5 to 20 ° C.), comprising adding the oil or fat composition according to inventions 1 to 7.
[Invention 13]
The fat composition according to Inventions 1 to 7, wherein the composition has bloom resistance or grain resistance at low temperatures (5 to 20 ° C).

  EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated in more detail, this invention is not restrict | limited at all to these.

  In the following, “%” means mass% unless otherwise specified.

<Analysis method>
(Saturated fatty acid content, trans acid content)
This was performed according to the AOCS method (Ce1f-96).

(Trisaturated triglyceride (ZZZ) amount, Triunsaturated triglyceride (XXX) amount, Disaturated monounsaturated triglyceride (Z2X) amount, Monosaturated diunsaturated triglyceride (ZX2) amount)
It was carried out according to the method of literature (JAOCS, vol70,11,1111-1114 (1993)).

<Evaluation method of fat crystal>
96 parts by mass of test oil and fat and 4 parts by mass of Hyelsin rapeseed extremely hardened oil (trade name: “Hielsin rapeseed extremely hardened oil”, manufactured by Yokoseki Oil & Fats Co., Ltd.) were mixed and melted to prepare a plastic oil (this plastic oil and fat The ZZZ content in it is about 4%.)
90 parts by mass of this plastic oil and fat and 10 parts by mass of cocoa butter (cocoa butter D, manufactured by Daito Cacao Co., Ltd.) were mixed. Further, 0.5 parts by mass of heptabehenate decaglycerin (trade name: HB-750, Sakamoto Pharmaceutical Co., Ltd.) and 0.5 parts by mass of sucrose stearate (trade name: S-170, Mitsubishi Chemical Foods Co., Ltd.) After the addition, the crystals were completely dissolved at 80 ° C. or higher and dispensed into a petri dish.
This petri dish was held at 60 ° C. for 1 hour and at 20 ° C. for 1 hour, and then held at each temperature of 5 ° C., 15 ° C., and 20 ° C. The state of crystals on the 3rd, 6th and 10th days after the observation was visually observed and evaluated according to the following evaluation criteria.

(Evaluation criteria)
◎: Good ○: Almost acceptable ΔG: A small amount of grains (grains of about 0.1 to 1 mm) is generated ΔB: Bloom (a state where powder is blown) is locally generated × G: Grains are generated entirely × B: Bloom occurs throughout

[Experiment 1] (Palm olein)
The following fats and oils A to D and R were prepared as test fats and oils.
Oil A: PL62 (manufactured in Palm olein (iodine number 62), Malaysia INTERCONTINENTAL SPECIALTY FATS SDN.BHD. (Hereinafter ISF)).
Fat and oil B: PL64 (palm olein (iodine value 64), manufactured by ISF).
Fat and oil C: PL67 (palm olein (iodine value 67), manufactured by ISF).
Oil D: PL70 (palm olein (iodine value 70), manufactured by ISF).
Oil R: Rapeseed slightly hydrogenated fractionated oil (trade name: Nisshin Divider Oil, manufactured by Nisshin Oillio Group, Inc.).

  Analytical values of test fats A to D and R measured by the above analysis method (trans acid amount, saturated fatty acid amount, trisaturated triglyceride (ZZ) amount, triunsaturated triglyceride (XXX) amount, disaturated monounsaturated triglyceride (Z2X ) Amount, mono-saturated diunsaturated triglyceride (ZX2) amount and Z2X / ZX2 ratio). The triglyceride composition of the fat and oil R was not able to sufficiently identify the triglyceride due to the high trans acid content.

(Fat crystal evaluation)
Table 2 shows the results of the evaluation of the fat and oil crystals by the above method using the test fats and oils A to D and R.

  As shown in Table 2, the fats and oils C and D showed better grain / bloom resistance than the fats and oils R. In addition, the fats and oils A and B did not generate grains as compared with the fats and oils R, but bloomed.

  As a result, fats and oils C and D are fats and oils that exhibit better grain / bloom resistance than the fats and oils R that are used for general purposes, although the trans acid content is sufficiently reduced. I found out.

[Experimental Example 2] (Fixed fat / oil of palm olein and rapeseed oil)
The following fats and oils E to I and R were prepared as test fats and oils.
PL62, PL64, PL67, PL70 and rapeseed slightly hydrogenated fractionated oil were the same as those used in Experimental Example 1. Oil E: HOLL rapeseed (trade name: Nisshin Canola Oil Healthy Light, manufactured by Nisshin Oillio Group, Inc.)
Fats and oils F: PL62 / HOLL rapeseed = mass ratio 70/30 mixed fats and oils and fats G: PL64 / HOLL rapeseed = mass ratio 70/30 mixed fats and oils and fats H: PL67 / HOLL rapeseed = mass ratio 70/30 mixed fats and oils and fats I: PL70 / HOLL rapeseed = mass ratio 70/30 mixed fats and oils R: rapeseed slightly hydrogenated fractionated oil

  Analytical values of test fats E to I and R measured by the above analysis method (trans acid amount, saturated fatty acid amount, trisaturated triglyceride (ZZ) amount, triunsaturated triglyceride (XXX) amount, disaturated monounsaturated triglyceride (Z2X ) Amount, mono-saturated diunsaturated triglyceride (ZX2) amount and Z2X / ZX2 ratio).

(Fat crystal evaluation)
Table 4 shows the results of evaluation of the fat and oil crystals by the above method using the test fats and oils E to I and R.

  As shown in Table 4, the fats and oils H and I showed the same or higher grain bloom resistance as compared with the fats and oils R. Moreover, compared with the fats and oils R, fats and oils E to G did not effectively improve the generation of grain bloom.

  As a result, fats H and I have good grain bloom, comparable to or better than fat R, which is a commonly used slightly hydrogenated rapeseed fractionating oil, while the trans acid content is sufficiently reduced. It was found to be an oil that exhibits resistance.

[Experimental Example 3] (Fixed fat / oil of palm olein and rapeseed oil)
The following fats and oils I, J, K and R were prepared as test fats and oils.
PL70, HOLL rapeseed and rapeseed slightly hydrogenated fractionated oil were the same as in Experimental Examples 1 and 2.
Fats and oils I: PL70 / HOLL rapeseed = mass ratio 70/30 mixed fats and oils and fats J: PL70 / HOLL rapeseed = mass ratio 60/40 mixed fats and oils and fats K: PL70 / HOLL rapeseed = mass ratio 50/50 mixed fats and oils and fats R: Rapeseed fine Hydrogenated fractionation oil

  Analytical values of test fats I to K and R measured by the above analysis method (trans acid amount, saturated fatty acid amount, trisaturated triglyceride (ZZ) amount, triunsaturated triglyceride (XXX) amount, disaturated monounsaturated triglyceride (Z2X ) Amount, mono-saturated diunsaturated triglyceride (ZX2) amount and Z2X / ZX2 ratio).

(Fat crystal evaluation)
Table 6 shows the results of the evaluation of the fat and oil crystals by the above method using the test fats and oils I, J, K and R.

  As shown in Table 6, the fats and oils I and J showed a grain bloom resistance comparable to or higher than that of the fats and oils R. Moreover, compared with the fats and oils R, the fats and oils K did not effectively improve the generation of grain bloom.

  As a result, the fat and oil K has a good grain / bloom resistance comparable to or higher than the fat and oil R which is a finely hydrogenated rapeseed fractionation oil, which is widely used, while the trans acid content is sufficiently reduced. It was found to be an oil and fat to exert.

[Experimental example 4] (cotton seed oil, soybean oil)
The following fats and oils L to P and R were prepared as test fats and oils.
The rapeseed slightly hydrogenated fractionated oil was the same as in Experimental Example 1.
Oils and fats L: Cottonseed stearin (trade name: Cottonseed stearin, manufactured by Nisshin Oillio Group, Inc.).
Fat and oil M: IE cottonseed stearin (oil and fat obtained by transesterifying cottonseed stearin, manufactured by Nisshin Oilio Group, Inc.).
Oil N: Cottonseed salad oil (trade name: Cottonseed salad oil, manufactured by Nisshin Oillio Group, Inc.).
Fats and oils O: IE cottonseed white squeezed oil (oils and fats obtained by transesterifying cottonseed white squeezed oil, manufactured by Nisshin Oilio Group, Inc.).
Oil P: IE soy white squeezed oil (oil and fat obtained by transesterifying soy white squeezed oil, manufactured by Nisshin Oillio Group, Inc.)
Oil R: Rapeseed slightly hydrogenated fractionated oil

[Transesterification method]
The oil and fat was overheated under reduced pressure to sufficiently dissipate moisture, then 0.2% of a catalyst (sodium methylate) was added to the oil and subjected to a transesterification reaction at 100 to 120 ° C. for 30 minutes under reduced pressure. After completion of the reaction, the catalyst was washed with water, and the transesterified oil was purified (decolorized and deodorized) according to a conventional method.

  Analytical values of test fats L to P and R measured by the above analysis method (trans acid amount, saturated fatty acid amount, trisaturated triglyceride (ZZZ) amount, triunsaturated triglyceride (XXX) amount, disaturated monounsaturated triglyceride (Z2X ) Amount, mono-saturated diunsaturated triglyceride (ZX2) amount and Z2X / ZX2 ratio).

(Fat crystal evaluation)
Table 8 shows the results of evaluation of the fat and oil crystals by the above method using the test fats and oils L to P and R.

  As shown in Table 8, the fat and oil O showed the same degree of crystallinity as the fat and oil R. Further, the fats and oils L to N and P had poorer crystallinity than the fat and oil R.

  Thereby, it turned out that the fats and oils O are the fats and oils which show the crystallinity comparable to the fats and oils R which are the finely hydrogenated rapeseed fractionation oil used widely, although the trans acid content is fully reduced.

[Experimental Example 5] (Soft Chocolate)
The following fats and oils D, G, K, O, and R were prepared as test fats and oils.
The same fats and oils D, G, K, O, and R as those used in Experimental Examples 1 to 4 were used.
Oil D: PL70
Fat and oil G: PL64 / HOLL rapeseed = mass ratio 70/30 mixed oil / fat oil / fat K: PL70 / HOLL rapeseed = mass ratio 50/50 mixed oil / fat oil / fat O: IE cottonseed white squeezed oil / fat R: rapeseed slightly hydrogenated fractionated oil

  Analytical values of test fats D, G, K, O, and R measured by the above analysis method (trans acid amount, saturated fatty acid amount, trisaturated triglyceride (ZZ) amount, triunsaturated triglyceride (XXX) amount, disaturated monounsaturated amount Saturated triglyceride (Z2X) amount, monosaturated diunsaturated triglyceride (ZX2) amount and Z2X / ZX2 ratio) are shown in Table 9.

[Production method of soft chocolate]
96 parts by mass of test oil and fat and 4 parts by mass of Hyelsin rapeseed extremely hardened oil (trade name: “Hielsin rapeseed extremely hardened oil”, manufactured by Yokoseki Oil & Fats Co., Ltd.) were mixed and dissolved to prepare a plastic oil (this plastic oil and fat The ZZZ content in it is about 4%.)
To 100 parts by mass of this plastic fat, 0.5 parts by mass of heptabehenate decaglycerin (trade name: HB-750, Sakamoto Pharmaceutical Co., Ltd.) and sucrose stearate (trade name: S-170, Mitsubishi Chemical) Foods Co., Ltd.) An oil and fat composition to which 0.5 part by mass was added was prepared. Using this oil / fat composition, soft chocolates D ′, G ′, K ′, O ′ and R ′ were prototyped by the known method with the following composition.

[Combination of soft chocolate]
Oil and fat composition 36 parts by mass, lecithin 0.5 parts by mass, fragrance 0.3 parts by mass, powdered sugar 34 parts by mass, lactose 9 parts by mass, whole powdered milk 5 parts by mass, high fat cocoa powder (oil content 23%) 16 parts by mass .

[Confirmation of storage stability]
In order to confirm the preservability of the prepared soft chocolates D ′, G ′, K ′, O ′ and R ′, each soft chocolate was kept at a constant temperature at 15 ° C. The condition of the tissue after 1 month and 2 months after standing at constant temperature was visually observed and evaluated according to the following evaluation criteria. The results are shown in Table 10.

(Evaluation criteria)
A: Good B: Almost good B: The structure is rough.
X: Grains (grains of about 0.1 to 1 mm) are generated

  As shown in Table 10, the soft chocolates D ′ and O ′ were superior in storage stability compared to the soft chocolate R ′. In addition, the storage stability of the soft chocolates G ′ and K ′ did not improve compared to the soft chocolate R ′.

  Thereby, the fats and oils D and fats and oils O were excellent in preservability when used for chocolate rather than the fats and oils R which are the finely hydrogenated rapeseed fractionation oil generally used, while trans acid was fully reduced. It turned out that it is fats and oils which can manufacture chocolate.

Claims (10)

An oil and fat composition satisfying the following (A) to (E).
(A) The trans acid content in the constituent fatty acid is less than 5% by mass;
(B) The Z content in the constituent fatty acid is 20% by mass or more and less than 40% by mass;
(C) The disaturated monounsaturated triglyceride (Z2X) content in the triglyceride is less than 30% by mass;
(D) The content of monosaturated diunsaturated triglyceride (ZX2) in the triglyceride is 40% by mass or more;
(E) The ratio of Z2X to ZX2 (Z2X / ZX2) is 0.25 or more and less than 0.45.
[Z is a saturated fatty acid having 16 to 24 carbon atoms, and X is an unsaturated fatty acid having 16 to 24 carbon atoms. ]   The fat and oil composition according to claim 1, comprising a palm fractionated soft oil having a ZX2 content in triglycerides of 60% by mass or more.   The fat and oil composition according to claim 1, comprising a transesterified oil having a Z content in a constituent fatty acid of 20% by mass or more and less than 35% by mass. The oil and fat composition is made of palm fractionated soft oil,
The oil / fat composition according to claim 1, wherein the oil / fat composition further satisfies that the ZX2 content in the triglyceride is 60% by mass or more. The fat composition comprises transesterified oil,
The fat and oil composition according to claim 1, wherein the fat and oil composition further satisfies that the Z content in the constituent fatty acid is 20% by mass or more and less than 35% by mass. It is an oil and fat composition containing Hyelsin rapeseed extremely hardened oil including the oil and fat composition according to any one of claims 1 to 5 and Hyelsin rapeseed extremely hardened oil,
The oil-and-fat composition containing Haiershin rapeseed extremely hardened oil whose tri-saturated triglyceride (ZZZ) content in the oil-and-fat composition containing this Hyelsin rapeseed extremely hardened oil is 2 mass% or more and less than 12 mass%.   The fat composition according to any one of claims 1 to 6, wherein the fat composition is used for filling or spread.   The fat composition according to any one of claims 1 to 6, wherein the fat composition is used for chocolate.   A filling or spread containing the oil composition according to any one of claims 1 to 6.   The chocolate containing the oil-fat composition in any one of Claim 1 to 6.