JP2017195902A - Oily food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oily food good in shape retention property, good in moth melting and having suppressed bleeding of oil and fat even when oil and fat high in content of middle chain fatty acid in the total amount of the constitutional fatty acids and a manufacturing method therefor.SOLUTION: There is provided an oily food having content of water of 0.8 to 3 mass% and containing oil and fat and saccharides and the oil and fat contains middle chain fatty acid-containing triacylglycerol. There is provided an oily food having content of the middle chain fatty acid in the total amount of the constitutional fatty acid of the oil and fat of 20 mass% or more. There is provided an oily food having content of behenic acid in the total amount of the constitutional fatty acid of the oil and fat of 4 mass% or less.SELECTED DRAWING: None

Description

  The present invention relates to an oily food containing medium-chain fatty acid-containing triacylglycerol.

  Medium chain fatty acids mainly contained in coconut oil are quickly absorbed when taken into the body, compared to long chain fatty acids, which are the main ingredients of edible oil. And it is burned immediately in the liver and becomes energy. Conventionally, medium chain fatty acids have been utilized for energy supplementation by utilizing such nutritional characteristics of medium chain fatty acids. It has also been reported that medium-chain fatty acids have less body fat accumulation than when long-chain fatty acids are ingested (for example, J. Lipid Res. 37, 708-726 (1996)).

  Various foods containing medium chain fatty acids having such nutritional properties have been proposed. For example, Japanese Patent Application Laid-Open No. 2-131557 proposes a low calorie peanut butter containing triglycerides in which the oil phase contains at least about 10% medium chain fatty acids. Japanese Patent No. 4932716 proposes a kina powder spread using an oil and fat composition containing medium-chain fatty acid triglycerides, a solid fat derived from palm oil, and an extremely hardened oil of Hyelin rapeseed oil.

  However, medium-chain fatty acid triacylglycerol has a low viscosity and tends to ooze out from food compared to triacylglycerol having a long-chain fatty acid as a constituent fatty acid. In order to overcome such difficulties, high melting point oils and fats are used together in the above-mentioned Japanese Patent Application Laid-Open No. 2-131557 and Japanese Patent No. 4932716. However, the use of such a high melting point oil is liable to damage the mouth.

  Japanese Patent Application Laid-Open No. 2-1799 proposes a low calorie fat produced from triglyceride containing a medium chain fatty acid and a long chain fatty acid, a chocolate using the low calorie fat, and the like. By using medium-chain fatty acids and long-chain fatty acids as constituent fatty acids, the low viscosity is improved to some extent. However, the introduction of long chain fatty acids as constituent fatty acids reduces the content of medium chain fatty acids per unit amount. Therefore, it is inconvenient in terms of efficient intake of medium chain fatty acids.

Japanese Patent Laid-Open No. 2-131557 Japanese Patent No. 4932716 Japanese Patent Laid-Open No. 2-1799

J. et al. Lipid Res. 37, 708-726 (1996)

  An object of the present invention is to provide an oil-based food having good shape retention, good mouthfeel, and suppressing oil exudation even when using fats and oils having a high content of medium chain fatty acids in the total amount of constituent fatty acids, and The manufacturing method is provided.

  The inventors have made extensive studies. As a result, it has been found that by adjusting the water content of the oily food to a specific range, an oily food containing a medium-chain fatty acid-containing triacylglycerol having good shape retention can be obtained. As a result, the present invention has been completed.

More specifically, the present invention provides the following.
(1) An oily food having a water content of 0.8 to 3% by mass and containing fats and oils and sugars, wherein the fats and oils contain medium-chain fatty acid-containing triacylglycerols.
(2) The oily food according to (1), wherein the content of the medium chain fatty acid in the total amount of constituent fatty acids of the fat is 20% by mass or more.
(3) The oily food according to (1) or (2), wherein the content of behenic acid in the total amount of constituent fatty acids of the fat is 4% by mass or less.
(4) The oily food according to any one of (1) to (3), wherein the content of triacylglycerol containing only a saturated fatty acid having 16 or more carbon atoms in the fat is 10% by mass or less. .
(5) A baked oil-based food product obtained by baking any one of the oil-based food products according to (1) to (4).
(6) The water content of an oily food containing a fat and sugar containing a medium-chain fatty acid-containing triacylglycerol is adjusted to 0.8 to 3% by mass, and any one of (1) to (4) Method for producing oily food.
(7) A method for producing a baked oil-based food, wherein the oil-based food according to any one of (1) to (4) is baked.
(8) A method for improving the shape retention of oily foods, comprising adjusting the water content of the oily foods containing fats and sugars to 0.8 to 3% by mass.

  According to the present invention, even when an oil or fat containing a medium chain fatty acid-containing triacylglycerol, particularly an oil or fat having a high content of medium chain fatty acid in the total amount of constituent fatty acids, the shape retention property is good and the mouth is irritated. An oily food is provided that has good oil and oil exudation suppressed. According to the present invention, there is also provided a production method for producing the oily food. According to the present invention, there is also provided a method for producing a baked oil-based food that is baked and that is prevented from being burned down.

  Hereinafter, embodiments of the present invention will be described in detail. In addition, this invention is not limited to the following embodiment.

  The oily food of the present invention is a food in which fats and oils form a continuous phase. Specific examples include chocolate, fat cream, butter cream, spread and the like. One of the preferable aspects of the oil-based food of the present invention is chocolate. In the present invention, chocolate is not limited by the provisions of “Fair Competition Rules for the Display of Chocolates” (National Chocolate Fair Trade Council) or legal regulations. The main ingredients are edible fats and sugars, and cacao ingredients (cocoa mass, cocoa powder, etc.), dairy products, fragrances, emulsifiers, etc. are added if necessary, and chocolate manufacturing processes (mixing process, atomization process, scouring process, cooling process, etc.) It is manufactured through part or all of the above. Moreover, the chocolate in this invention contains chocolate-like foods, such as color chocolate, chocolate cream, and soft chocolate, in addition to dark chocolate, milk chocolate, and white chocolate.

  The oily food of the present invention contains 0.8 to 3% by mass of water. Oily foods contain a small amount of water, so that the viscosity in the melt state increases. When the viscosity in the melt state increases, the cooled oily food has shape retention. The oily food of the present invention has a water content of preferably 0.9 to 2.5% by mass, more preferably 1.0 to 2.0% by mass. In addition, a melt state here means the state which the fats and oils in oily food melt | dissolved.

  The oil-based food of the present invention preferably contains 26 to 52% by mass of fats and oils. Here, the fats and oils include not only fats and oils such as cocoa butter but also fats and oils contained in raw materials of oily foods such as cacao mass, cocoa powder, and whole milk powder. For example, the fat and oil (cocoa butter) content of cacao mass is 55% by mass (oil content 0.55), and the fat and oil (cocoa butter) content of cocoa powder is 11% by mass (oil content 0.11). The fat (milk fat) content of the powdered milk is 25% by mass (oil content 0.25). The fat content in the oily food is a total value of the values obtained by multiplying the blending amount (% by mass) in the oily food of each raw material by the oil content. The fat content of the oil-based food of the present invention is more preferably 28 to 44% by mass, further preferably 30 to 40% by mass, and most preferably 32 to 38 from the viewpoint of maintaining good shape retention. % By mass.

  The oil-based food of the present invention contains medium chain fatty acid-containing triacylglycerol in fats and oils. The medium chain fatty acid-containing triacylglycerol (hereinafter also referred to as MTG) in the present invention is a triacylglycerol in which at least one of the three fatty acids constituting the triacylglycerol is a medium chain fatty acid. Triacylglycerol, in which all three constituent fatty acids are medium chain fatty acids, is a medium chain fatty acid triacylglycerol (hereinafter also referred to as MCT) and is included in MTG. The medium chain fatty acid in the present invention is a fatty acid having 6 to 10 carbon atoms, and is preferably a saturated linear fatty acid. The medium chain fatty acid is preferably at least one selected from n-hexanoic acid, n-octanoic acid and n-decanoic acid, more preferably at least one selected from n-octanoic acid and n-decanoic acid. .

  The medium chain fatty acid-containing triacylglycerol (MTG) contained in the oil and fat of the oily food of the present invention preferably has a content of n-decanoic acid in the medium chain fatty acids contained in all MTGs, preferably 20% by mass or more. Yes, more preferably 40% by mass or more, and still more preferably 60-100% by mass. Further, the content of n-hexanoic acid in the medium chain fatty acid contained in all MTG is preferably 30% by mass or less, more preferably 20% by mass or less, and further preferably 0 to 10% by mass. is there. When the content of n-decanoic acid and the content of n-hexanoic acid in the medium chain fatty acids contained in all MTGs are within the above ranges, the burden on the stomach when eating a large amount of the oily food of the present invention Can be suitably reduced.

  The fatty acid other than the medium chain fatty acid containing medium chain fatty acid-containing triacylglycerol (MTG) in the present invention is preferably a long chain fatty acid. The long chain fatty acid means a saturated or unsaturated fatty acid having 12 or more carbon atoms, preferably 12 to 22 carbon atoms. Examples thereof include lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid, linoleic acid, linolenic acid and the like. More preferably, the long chain fatty acid has 16 to 22 carbon atoms.

  When the medium chain fatty acid-containing triacylglycerol (MTG) in the present invention contains a long chain fatty acid (hereinafter also referred to as MLCT), when the medium chain fatty acid is M and the long chain fatty acid is L, the triacylglycerol (MLCT) is , MLL, LML, LLM, MML, MLM, and LMM. The structure of medium chain fatty acid triacylglycerol (MCT) is MMM. Methods known in the art can be used for analysis and calculation of medium chain fatty acid-containing triacylglycerol (MTG). For details, see R.A. J. et al. A review by VANDER WAL (Jarnal of American Oil Chemistry's Society 40, 242-247 (1963)) can be referred to.

  The medium-chain fatty acid-containing triacylglycerol (MTG) in the present invention is obtained by transesterification and / or esterification usually performed in fat processing. For example, in the case of medium chain fatty acid triacylglycerol (MCT), according to a conventional method, medium chain fatty acid and glycerol are heated to 120 to 180 ° C. under a catalyst, preferably without a catalyst, and preferably under a reduced pressure. And can be produced by dehydration condensation. If necessary after the reaction, the removal of the catalyst, and the decolorization and deodorization treatment performed in the usual purification process of edible fats and oils can be applied.

When the medium chain fatty acid-containing triacylglycerol (MTG) in the present invention contains a long chain fatty acid, for example, MTG can be produced as follows. Fatty acids having 16 or more carbon atoms in the total amount of constituent fatty acids such as rapeseed oil and palm oil are mixed with 90% by mass or more of fats and oils and MCT. The mixing ratio is a mass ratio, preferably 10:90 to 90:10, more preferably 20:80 to 80:20. MTG is obtained by transesterifying the mixed fats and oils. The method for transesterification is not particularly limited. Either chemical transesterification or enzymatic transesterification may be used. The chemical transesterification is performed using a chemical catalyst such as sodium methylate as a catalyst. The reaction is non-selective transesterification with low regioselectivity.
Natural fats and oils include fats and oils containing MTG such as coconut oil and palm kernel oil. Oils and fats subjected to one or two or more kinds of processes selected from them, mixing, curing, fractionation, transesterification treatment and the like can also be used as all or part of the MTG of the present invention.

  Chemical transesterification can be performed, for example, according to the following procedure according to a conventional method. 0.1-1 mass% of catalyst is added with respect to the raw material fats fully dried. The transesterification reaction can be carried out by stirring the raw material oil containing the catalyst at 80 to 120 ° C. for 0.5 to 1 hour under reduced pressure. After completion of the transesterification reaction, the catalyst is washed away with water. Thereafter, decolorization and deodorization treatment performed in a normal edible fat / oil purification process can be applied.

  Enzymatic transesterification is performed using a lipase formulation as a catalyst. By the selective catalytic action of the lipase preparation, transesterification with 1,3-position selectivity is possible. Enzymatic transesterification can be performed, for example, according to the following procedure according to a conventional method. A 0.01-5 mass% lipase formulation is added with respect to raw material fats and oils. The transesterification reaction is performed by stirring the raw material fat containing the lipase preparation at 30 to 70 ° C. for 1 to 40 hours. After completion of the transesterification reaction, the lipase preparation is removed from the reaction product by filtration. Thereafter, decolorization and deodorization treatment performed in a normal edible fat / oil purification process can be applied.

  In the oil-based food of the present invention, the content of medium-chain fatty acids in the total amount of constituent fatty acids in the oil-based food is preferably 20% by mass or more. The content of medium chain fatty acids in the total amount of constituent fatty acids of the fats and oils in the oily food of the present invention is more preferably 41 to 92% by mass, still more preferably 51 to 92% by mass, and even more preferably 61 to 92% by mass. 86 mass%, most preferably 70-82 mass%. When the content of the medium chain fatty acid in the total amount of the constituent fatty acids of the oil and fat in the oily food of the present invention is within the above range, the medium chain fatty acid can be efficiently ingested by eating a small amount of the oily food.

  The oil-based food of the present invention preferably contains 20% by mass or more of medium chain fatty acid triacylglycerol (MCT) in the fat and oil in the sense of efficiently ingesting medium chain fatty acids. The MCT content in the fats and oils of the oily food of the present invention is more preferably 41 to 92% by mass, still more preferably 61 to 86% by mass, and most preferably 70 to 82% by mass.

  The oily food of the present invention has shape retention even when the content of medium chain fatty acids in the total amount of fatty acids constituting the fats and oils is high. Moreover, the oil-based food of the present invention preferably has a plasticity that is deformed by an external stress. One of the preferable embodiments of the oily food of the present invention is a cream having plasticity. Specific examples include oily creams such as soft chocolate, fat cream and spread.

  The oil-based food of the present invention can maintain good shape retention by containing a small amount of water. Therefore, the content of behenic acid used as a constituent fatty acid for structuring fats and oils and triacylglycerol (hereinafter also referred to as HHH) containing only a saturated fatty acid having 16 or more carbon atoms as a constituent fatty acid should be kept low. Can do. Therefore, it is better to use oily food. In the oily food of the present invention, the content of behenic acid in the total fatty acid content of the fat is preferably 4% by mass or less, more preferably 0 to 2% by mass, and still more preferably 0 to 1% by mass. is there. In the oily food of the present invention, the content of triacylglycerol containing only a saturated fatty acid having 16 or more carbon atoms as a constituent fatty acid in the fat is preferably 10% by mass or less, more preferably 7% by mass or less. More preferably, it is 4 mass% or less, More preferably, it is 0-3 mass%, More preferably, it is 0-2 mass%, Most preferably, it is 0-1 mass%.

  As long as the characteristics of the present invention are not impaired, edible fats and oils that do not contain MTG can be used in the oily food of the present invention as needed. For example, palm oil, cacao butter (cocoa butter), monkey fat, shea butter, soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, rice oil, sesame oil, olive oil, grape seed oil, peanut oil, flaxseed Examples thereof include oils and fats such as oil, lard, beef tallow and fish oil, and oils and fats obtained by processing these oils and fats by one or more kinds selected from mixing, fractionation, hydrogenation, transesterification and the like.

  The oily food of the present invention contains a saccharide. Examples of the saccharide contained in the oily food of the present invention include sugar (sucrose), lactose, glucose, maltose, oligosaccharide, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, whey oligosaccharide, palatinose oligosaccharide, and enzyme. Saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, honey, reducing sugar polydextrose, raffinose, lactulose, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose, etc. . The sugar may be a sugar alcohol. The saccharide content of the oily food of the present invention is preferably 10 to 70% by mass, more preferably 20 to 65% by mass, and still more preferably 30 to 60% by mass.

  The oily food of the present invention may also contain sucrose as one of the sugars. As the sucrose, it is appropriate to use powdered sugar obtained by powdering granulated sugar which is substantially a sucrose crystal. The sucrose content of the oily food of the present invention is preferably 30 to 58% by mass, more preferably 32 to 54% by mass, and still more preferably 34 to 50% by mass. If the sucrose content of the oily food is within the above range, the oily food can maintain good shape retention because a small amount of water acts on the sugar.

  The oily food of the present invention may also contain lactose as one of the sugars. Lactose is preferably crystalline and more preferably formulated as crystals. Most commercially available lactose is crystalline. The lactose crystals may be α-lactose or β-lactose. α-Lactose may be anhydrous or monohydrate. The lactose content of the oily food of the present invention is preferably 1 to 20% by mass, more preferably 2 to 18% by mass, and further preferably 3 to 16% by mass. When the lactose content of the oily food is within the above range, the oily food can maintain good shape retention because a small amount of water acts on the sugar.

  In addition to fats and sugars, the oil-based food of the present invention is generally used for oil-based foods, such as cacao mass, cocoa powder, dairy products (milk solids, etc.), emulsifiers, fragrances, pigments, starches, Various foods and various modifiers such as gums, thermocoagulable proteins, various powders such as strawberry powder and matcha powder may be included.

  The oily food of the present invention may also contain milk powder. The milk powder used in the present invention is not particularly limited as long as it is a milk-derived powder. Examples include whole milk powder, skim milk powder, whey powder, cream powder, buttermilk powder. One or more kinds of powdered milk can be selected and used. The oily food of the present invention preferably contains one or more selected from full fat powdered milk, skim milk powder and whey powder, and more preferably contains one or more selected from full fat powdered milk and skimmed milk powder. The milk powder used in the oily food of the present invention is preferably produced by spray drying such as a spray dryer, like the above exemplified milk powder. The milk powder content of the oily food of the present invention is preferably 4 to 32% by mass, more preferably 8 to 28% by mass, and further preferably 12 to 24% by mass. If the milk powder content of the oily food is within the above range, the flavor of the oily food becomes mild.

  The oily food of the present invention can be produced according to a conventional method. For example, in the case of chocolate, in accordance with a conventional method, mixing of raw materials such as fats and oils, sugars and powdered milk, atomization by roll refining, etc., and conching treatment as necessary are performed. When performing a conching process, the heating temperature at the time of a conching process has preferable 40-60 degreeC so that the flavor of chocolate may not be impaired. In addition, in the manufacturing method of this invention, a process and a process are used as the same meaning.

  In the method for producing an oily food of the present invention, a water-containing material having water or a material having high hygroscopicity may be used as a raw material in order to adjust the water content (water content) of the oily food. Moreover, you may have the process (the following [water addition process]) of adding and disperse | distributing water to the oil-based foodstuff in a melt state. Here, the melt state refers to a state in which fats and oils in the oil-based food are melted. The oil-based food of the present invention may be produced through the following [water addition step] and subsequent steps after the ready-made oil-based food is heated and melted to form a melt. Hereinafter, the manufacturing method of chocolate (a chocolate cream, soft chocolate etc. are included) is demonstrated to an example.

[Water addition process]
In the manufacturing method of this invention, the temperature of the chocolate in the melt state in a water addition process becomes like this. Preferably it is 30-70 degreeC, More preferably, it is 35-60 degreeC, More preferably, it is 35-55 degreeC. . When the temperature of the chocolate in the melt state in the water addition step is within the above range, water can be suitably added and dispersed without impairing the flavor of the chocolate. The amount of water to be added may be appropriately set so that the water content of the chocolate is 0.8 to 3% by mass. As a standard, it is 0.5 to 2 parts by mass with respect to 100 parts by mass of the chocolate in the melt state. In addition, the water content of chocolate can be measured according to a conventional method using a normal pressure drying loss method or a Karl Fischer moisture meter.

  The water added in the water addition step may be only water, but may be a composition containing components other than water together with water (hereinafter, such a composition is referred to as “water-containing material”). Even if the amount of water added in the water addition step is the same, the viscosity increase rate of the chocolate in the melt state can change depending on the component added together with the water. Specifically, when only water or a water-containing material having a high water content (fruit juice, milk, etc.) is added, the viscosity of chocolate rapidly increases. On the other hand, when a water-containing material such as a sugar solution or a protein solution is added, the viscosity increases relatively slowly. When the viscosity is rapidly increased, water cannot be sufficiently dispersed in the melted chocolate. Therefore, the water in the water addition step is preferably a water-containing material, particularly a sugar solution or a protein solution.

  Examples of the sugar liquid include solutions such as reduced starch syrup, fructose glucose liquid sugar, and sorbitol liquid containing sugar and water such as fructose, glucose, sucrose, maltose, and oligosaccharide. Examples of the protein solution include egg white meringue, concentrated milk, and fresh cream containing protein and water. The content of water contained in the sugar solution or protein solution is preferably 10 to 90% by mass, more preferably 10 to 50% by mass, based on the entire solution. When water is added in the form of a water-containing material in the water addition step, the addition amount may be added so that the net amount of water relative to the melted chocolate is within the above-mentioned range. In addition, the water thru | or water-containing material added in order to adjust the water content of chocolate is included in the composition of the oil-based food of this invention, when the addition amount is 5 mass parts or less with respect to 100 mass parts of chocolate. Absent.

  The temperature of the water and water-containing material used in the water addition step is preferably about the same as the temperature of the melted chocolate to which water or water-containing material is added. The temperature of the melted chocolate is kept constant, and water and water-containing material are easily dispersed uniformly. After adding water to the melted chocolate, the water may be uniformly dispersed in the chocolate by stirring or the like.

[Cooling and solidification process]
The melted chocolate that has undergone the water addition step may be cooled and solidified. By this step, solid chocolate can be efficiently produced from the melt state.

  The method for cooling and solidifying is not particularly limited. What is necessary is just to select suitably according to chocolate products, such as a molding chocolate and the coating chocolate to foodstuff. For example, it can be cooled and solidified by blowing cold air in a cooling tunnel (cooling tunnel), contacting with a cooling plate, or the like.

  The conditions for cooling and solidification are not particularly limited as long as the melted chocolate is solidified. The cooling temperature is preferably 0 to 20 ° C, more preferably 0 to 10 ° C. The cooling time is preferably 5 to 90 minutes, more preferably 10 to 60 minutes.

[Heat retention process]
In the production method of the present invention, a “heat retention step” in which the chocolate after cooling and solidification is further stored at a specific temperature may be applied. In the heat retaining step, the chocolate after cooling and solidification is preferably 18 to 36 ° C, more preferably 20 to 34 ° C, still more preferably 20 to 32 ° C, preferably 1 to 240 hours, more preferably 6 to 144 hours, More preferably, it is a step of keeping the temperature for 12 to 96 hours. The shape retention of chocolate can be improved by the heat retaining step. Moreover, the chocolate after cooling solidification which performs a heat retention process is preferably 16 to 24 ° C., more preferably 18 to 22 ° C., preferably 6 to 240 hours, more preferably 12 after cooling and solidification and before the heat retention step. It may be pre-aged for 192 hours.

  In the production method of the present invention, the chocolate may be subjected to the same aging treatment as the pre-aging treatment after the above heat retaining step. The aging treatment is preferably treatment of standing at 16 to 24 ° C., more preferably 18 to 22 ° C., preferably 6 to 240 hours, more preferably 12 to 192 hours.

  When the chocolate is a temper type chocolate, a tempering process or a seeding process may be performed either before or after the water addition step.

  The tempering treatment is an operation for generating stable crystal nuclei in chocolate in a melt state. Specifically, for example, it is known as an operation in which chocolate melted at 40 to 50 ° C is heated again to about 29 to 31 ° C after the product temperature is lowered to about 27 to 28 ° C. The tempering treatment is preferably performed before the water addition step.

  The seeding process is a process of generating stable crystal nuclei in the melted chocolate using a seeding agent that functions as a stable crystal nuclei instead of the tempering process. Similar to the tempering process, the seeding process is performed to solidify the fats and oils in the chocolate as V-shaped stable crystals. In addition, since the seeding agent used by the seeding process is a trace amount, it is not included in the composition of the oil-based food of the present invention.

  The seeding treatment may be performed before or after the water addition step. Moreover, you may perform a seeding agent addition and a water addition process simultaneously (that is, you may add a seeding agent and water simultaneously to chocolate in a melt state).

  The chocolate may be further baked. Even if the chocolate of the present invention is baked, collapse of the chocolate is remarkably suppressed. In the present invention, firing means heating at 120 ° C. or higher. The baking temperature of chocolate becomes like this. Preferably it is 130-250 degreeC, More preferably, it is 140-220 degreeC. An oven, microwave, superheated steam, burner, or the like can be used for baking chocolate. The firing may be partial. The baking time of chocolate may be appropriately adjusted depending on the baking temperature, the ability of the baking apparatus, the amount of chocolate to be baked, and the like. For example, the baking time in the oven is preferably 0.5 to 8 minutes, more preferably 0.5 to 5 minutes, and further preferably 1 to 3 minutes. When the baking temperature and baking time of the chocolate are within the above ranges, a baking chocolate having a solidified chocolate surface can be produced.

  The oily food of the present invention is a food material that contains abundant medium chain fatty acids, suppresses oil and fat oozing, has good shape retention, and has a good mouthfeel. The oily food of the present invention is, for example, chocolate, fat cream, spread and the like. These can be eaten as they are. Moreover, it can be used for coating and filling of confectionery bakery products (for example, bread, cakes, confectionery, baked confectionery, donuts, shoe confectionery, etc.). It can also be used as a material to be mixed into the dough. A variety of complex foods can be obtained by using the oil-based food of the present invention.

  The present invention will be described more specifically with reference to examples. In this example, chocolate (chocolate cream) was produced and evaluated as an oily food.

[Analysis method]
(1) Viscosity of chocolate in melt state The viscosity (unit: cps) of chocolate in the melt state was measured using a BH viscometer (manufactured by Toki Sangyo Co., Ltd.). That is, no. The rotor of 6 was set to 4 rpm. Next, in the chocolate adjusted to the measurement temperature, the rotor is rotated three times and the numerical value is read. The viscosity is obtained by multiplying the reading value by the device coefficient (2500).
(2) Moisture content of chocolate The moisture content (water content) of chocolate was measured by a normal pressure drying loss method according to a conventional method.
(3) Analysis of triacylglycerol in fat and oil Triacylglycerol was measured according to AOCS Ce5-86.
(4) Analysis of constituent fatty acid of fat and oil The constituent fatty acid of fat and oil was measured according to AOCS Ce1f-96.

[Chocolate ingredients]
The following were used as the main raw materials of chocolate.
-Cocoa Butter (Daito Kakao Co., Ltd., trade name: TC Cocoa Butter)
・ Cacao mass (manufactured by Daito Cacao Co., Ltd., trade name: Cacao mass QM-P, oil content of 25% by mass)
・ Cocoa powder (Daito Kakao Co., Ltd., trade name: Cocoa Powder JA, oil content 11% by mass)
・ Sugar (Tokukura Co., Ltd., trade name: POWDER SUGAR)
・ Lactose (made by LIPRINO FOODS, trade name: Lactose)
・ Whole milk powder (manufactured by Yotsuba Milk Co., Ltd., trade name: whole milk powder, oil content of 25% by mass)
-Nonfat dry milk (Morinaga Milk Industry Co., Ltd., trade name: nonfat dry milk)
・ Lecithin (Nisshin Oilio Group, product name: lecithin DX)
・ PGPR (polyglycerin condensed ricinoleic acid ester, manufactured by Taiyo Chemical Co., Ltd.)
・ Hyersic acid rapeseed extremely hardened oil
・ Oil containing medium chain fatty acid-containing triacylglycerol (MTG) (prepared by the method described below)

[Preparation of fats and oils containing MTG]
(MCT-1)
Fatty acids constituting triacylglycerol are n-octanoic acid (8 carbon atoms) and n-decanoic acid (10 carbon atoms), and the mass ratio thereof is 30:70. Erio Group Co., Ltd.) was designated as MCT-1.
(MCT-2)
The fatty acids constituting triacylglycerol are n-octanoic acid (8 carbon atoms) and n-decanoic acid (10 carbon atoms), and the mass ratio thereof is 60:40. Erio Group Co., Ltd.) was designated as MCT-2.
(MLCT-1)
50 parts by mass of MCT-1 and 50 parts by mass of rapeseed extremely hardened oil are mixed. While stirring the resulting mixed fat / oil at 80 ° C., 0.1 part by weight of sodium methylate was added as a catalyst to 100 parts by weight of the mixed fat / oil. Furthermore, random transesterification was performed by stirring at 80 ° C. for 30 minutes. The obtained transesterification oil was purified according to a conventional method. This was designated as MLCT-1.

[Water-containing material]
The following were used as water-containing materials.
・ Liquid sugar (water 25% by weight, fructose glucose liquid sugar manufactured by Showa Sangyo Co., Ltd.)

[Preparation of chocolate 1]
The chocolate formulations of Comparative Examples 1-2 and Examples 1-2 were in accordance with Table 1. By a conventional method, mixing, atomization and scouring were performed to obtain a melted chocolate. With respect to chocolate in a melt state at 35 ° C., in the table, “Yes” indicates that 4 parts by weight of liquid sugar (water content 25% by weight, fructose glucose liquid sugar) is added to 100 parts by weight of chocolate. And dispersed. Subsequently, the viscosity at 35 ° C. was measured. Thereafter, the cup was filled with 40 g, and cooled and solidified at 8 ° C. for 20 minutes. After cooling and solidifying, the chocolates of Comparative Examples 1-2 and Examples 1-2 were held for 6 days at two temperatures of 20 ° C and 30 ° C.

[Evaluation of chocolate 1]
Each chocolate prepared above was evaluated for shape retention and adhesion (easy to ooze out) according to the following criteria. The results are shown in Table 1.

(Evaluation of shape retention)
A rheometer CR-500DX (manufactured by Sun Kagaku Co., Ltd.) was used. Using a wedge-shaped plunger (small) under the conditions of a table moving speed of 60 mm / min and a constant depth of 3.0 mm, load resistance stress (unit: g) of chocolate conditioned at each temperature in advance was measured. The larger the value, the better the shape retention.

(Evaluation of adhesion)
The degree of adhesion when the surface of chocolate that had been temperature-controlled in advance was touched with a finger was evaluated according to the following criteria. It can be judged that there is little ooze of fats and oils so that there is no adhesion.

(Double-circle): It does not adhere to a finger at all.
○: Almost no adhesion to fingers.
Δ: Slightly adheres to fingers.
X: Adheres to fingers.

[Preparation of chocolate 2]
The chocolate formulation of Comparative Example 3 and Examples 3-4 was in accordance with Table 2. By a conventional method, mixing, atomization and scouring were performed to obtain a melted chocolate. With respect to chocolate in a melt state at 40 ° C., “added” in the table indicates that 4 parts by mass of liquid sugar (water content 25% by mass, fructose glucose liquid sugar) is added to 100 parts by mass of chocolate. And dispersed. The cup was then filled and cooled and solidified at 10 ° C. for 15 minutes. After cooling and solidifying, the chocolates of Comparative Example 3 and Examples 3 to 4 were molded into a rectangular parallelepiped having a length of 15 mm, a width of 15 mm, and a height of 10 mm. Each chocolate obtained was held at 20 ° C. for 3 days. Then, the chocolate of the comparative example 3 and Examples 3-4 was baked for 1.5 minutes in 180 degreeC oven.

[Evaluation of chocolate 2]
Each chocolate prepared above was evaluated for adherence at 20 ° C. (ease of bleeding) and the state of collapse after baking according to the following criteria. The results are shown in Table 2.

(Evaluation of adhesion)
The degree of adhesion when the surface of chocolate adjusted at 20 ° C. was touched with a finger was evaluated according to the following criteria. It can be judged that there is little ooze of fats and oils so that there is no adhesion.

(Double-circle): It does not adhere to a finger at all.
○: Almost no adhesion to fingers.
Δ: Slightly adheres to fingers.
X: Adheres to fingers.

(Evaluation of burnout)
A score (the bottom area of the chocolate after baking / the bottom area of the chocolate before baking) obtained by dividing the bottom area of the chocolate after baking by the bottom area of the chocolate before baking was determined and evaluated as follows.

◎: Score less than 1 to 1.2, very good with almost no loss of shape ○: Score less than 1.2 to 2, good with little loss of shape Δ: Score less than 2 to 3, loss of shape loss ×: Score 3 As above, shape loss is remarkable

Claims (8)

  An oily food having a water content of 0.8 to 3% by mass and containing oils and fats and sugars, wherein the oils and fats contain medium-chain fatty acid-containing triacylglycerols.   The oily food according to claim 1, wherein the content of the medium chain fatty acid in the total amount of constituent fatty acids of the fat is 20% by mass or more.   The oily food according to claim 1 or 2, wherein the content of behenic acid in the total amount of constituent fatty acids of the fat is 4% by mass or less.   The oily food according to any one of claims 1 to 3, wherein a content of triacylglycerol having only a saturated fatty acid having 16 or more carbon atoms in the oil and fat as a constituent fatty acid is 10% by mass or less.   A baked oil-based food product obtained by baking the oil-based food product according to any one of claims 1 to 4.   The manufacturing method of the oil-based foodstuff of Claims 1-4 which adjusts the water content of the oil-based foodstuff containing fats and sugars containing medium chain fatty acid containing triacylglycerol to 0.8-3 mass%.   The manufacturing method of a baking oil-based foodstuff which bakes the oil-based foodstuff of any one of Claims 1-4.   A method for improving the shape retention of an oily food, comprising adjusting the water content of the oily food containing fats and oils and sugars to 0.8 to 3% by mass.