JP2019107014A - Oily food material for coating frozen dessert - Google Patents

Abstract

To provide an oily food material for coating a frozen dessert which is excellent in solidification performance, control of a basis weight, inhibitory effect on cracks while maintaining an excellent melt in mouth and a frozen dessert using this.SOLUTION: An oily food material is blended so that all of following conditions are satisfied: in a triglyceride composition in oil and fat, StOO is equal to or more than 10 wt.%, triglyceride in which the total carbon number of a constituent fatty acid is 30-38 is 8-30 wt.%, POP is equal to or less than 15 wt.%, SUS is less than 15 wt.% and/or SUU is less than 30 wt.%, and further preferably the POO content is equal to or less than 20 wt.%.SELECTED DRAWING: None

Description

The present invention relates to chocolate for coating a frozen dessert which has both physical properties and texture.

Products of frozen desserts such as ice cream are sometimes coated (coated) with an oil and fat composition such as chocolates and an oily food material for the purpose of flavor variety, prevention of water migration and impartation of texture. In that case, in consideration of mouth melting, liquid oil, sharp melting in the mouth, low melting point lauric fat and oil, palm oil etc. are often used, and cocoa butter with poor mouth melting in the freezing temperature range tends to be limited to a small amount . On the other hand, at the time of production, the solidification speed is also important in order to control the influence on the next step and the basis weight, and in order to satisfy it, it is necessary to blend fats and oils having good solidification properties. However, these oils and fats have a problem that the texture is hard, the mouth melts bad, and they are easily cracked.

Therefore, until now, chocolates have been developed which increase the solidification speed while maintaining the melt in the mouth, or which are good in solidification but soft in chewing. For example, according to Patent Document 1, by containing a specific amount of POP and lauric acid, suitable bite hardness and mouth melting good chocolates for frozen desserts can be obtained, but when it is used as a coating, the crack prevention effect is It is not enough.

On the other hand, technology aimed at crack control has also been developed.
For example, in the triglyceride composition in the blended fat and oil, SSS is less than 8%, SUS is 25-80%, SUU is 2-40%, UUU is 5% or more (S: saturated fatty acid of C16-C24, U: C18 or more Unsaturated fatty acids) (Patent Document 2), 10 to 85% of disaturated monounsaturated glycerides (S2U), 15 to 90 in total of diunsaturated monosaturated glycerides (SU2) and triunsaturated glycerides (U3) % And disaturated monounsaturated glyceride (S2U) containing 35% or more of disaturated monolinoleate (S2L) (Patent Document 3), containing 5-50% by mass of transesterified oil in the oil phase, The fat and oil composition (patent document 4) whose SFC is 1 to 20% at 10 ° C, 1 to 15% at 20 ° C, and 0 to 6% at 40 ° C can be mentioned. Although the effect of a certain softness | flexibility and a crack suppression is seen, these are somewhat inferior to solidification property, and a problem remains in control of a fabric weight etc.

Application that sets X3 to 3% or less, X2U to 40 to 60%, POP to 18 to 37%, XU2 to 31 to 47%, and U3 to 10% or less (Patent Document 5), X3 to 3% or less, X2U to 15 The application (patent document 6) which makes -34%, XU2 30-47%, U3 is 10% or less, and C14 or less saturated fatty acid is 10 to 34% has texture as crispy, and it is hard to be cracked. Although the content is related to chocolate for frozen desserts, the effect is insufficient when the shrinkage of the chocolate affects severe as in the case of coating all over ice. (X: C16-18 saturated fatty acid, U: C18 unsaturated fatty acid, P: palmitic acid, O: oleic acid)

JP, 2006-280209, A Japanese Patent Application Publication No. 10-506285 JP-A-6-105655 JP, 2010-268749, A JP, 2015-15914, A JP, 2015-15915, A

An object of the present invention is to provide an oily food material for coating a frozen dessert, which is excellent in solidifying property, control of area weight, and crack suppressing effect while maintaining good mouth melting.

The present inventors have intensively studied the above-mentioned problems, and as a result, they find that the above-mentioned problems can be solved by blending a certain amount or more of StOO in fats and oils and further adjusting the triglyceride composition to a specific range. , Completed the present invention.

That is, the present invention
(1) An oily food material for coating a frozen dessert, wherein the triglyceride composition in fats and oils satisfies the following conditions 1 to 4,
1 to 10% by weight of StOO 2 8 to 30% by weight of triglyceride having a total carbon number of 30 to 38 of the constituent fatty acids
3 POP 15% or less 4 SUS 15% by weight and / or SUU less than 30% by weight
S: saturated fatty acid having 16 to 20 carbon atoms
U: unsaturated fatty acid having 16 to 18 carbon atoms
St: stearic acid
O: oleic acid
P: Oil food material for covering a frozen dessert according to (1), wherein the POO content in palmitic acid (2) fats and oils is 20% by weight or less,
(3) The oily food material for covering a frozen dessert according to (1), wherein the POO content in the fats and oils is 15% by weight or less,
(4) The oily food material for covering a frozen dessert according to (1), wherein the POP is 10% by weight or less,
(5) The oily food material for covering a frozen dessert according to (2), wherein the POP is 10% by weight or less,
(6) The oily food material for covering a frozen dessert according to (3), wherein the POP is 10% by weight or less,
(7) The oily food material for coating a frozen dessert according to (1), wherein the oil and fat content in the oily food material for coating a frozen dessert is 50% by weight or more,
(8) The oily food material for frozen dessert coating according to (2), wherein the oil and fat content in the oily food material for frozen dessert coating is 50% by weight or more,
(9) The oily food material for frozen dessert coating according to (3), wherein the oil and fat content in the oily food material for frozen dessert coating is 50% by weight or more,
(10) The oily food material for frozen dessert coating according to (4), wherein the oil and fat content in the oily food material for frozen dessert coating is 50% by weight or more,
(11) The oily food material for frozen dessert coating according to (5), wherein the oil and fat content in the oily food material for frozen dessert coating is 50% by weight or more,
(12) The oily food material for frozen dessert coating according to (6), wherein the oil and fat content in the oily food material for frozen dessert coating is 50% by weight or more,
(13) A frozen dessert comprising an oily food material for coating a frozen dessert according to (1),
(14) A frozen dessert comprising an oil-based food material for coating a frozen dessert according to (11),
(15) A frozen dessert comprising an oily food material for coating a frozen dessert according to (12),
In other words,
(16) An oily food material for coating a frozen dessert, wherein the triglyceride composition in fats and oils satisfies the following conditions 1 to 4,
1 to 10% by weight of StOO 2 8 to 30% by weight of triglyceride having a total carbon number of 30 to 38 of the constituent fatty acids
3 POP not more than 15% by weight 4 SUS less than 15% by weight, and / or SUU less than 30% by weight.
However,
S: saturated fatty acid having 16 to 20 carbon atoms
U: unsaturated fatty acid having 16 to 18 carbon atoms
St: stearic acid
O: oleic acid
P: Oil food material for covering a frozen dessert according to (16), wherein the POO content in palmitic acid (17) fat is 20% by weight or less,
(18) A frozen dessert, which is obtained by coating the oily food material for coating a frozen dessert according to any one of (16) to (17),
It is.

According to the present invention, it is possible to provide good melt-in-the-mouth chocolates and frozen desserts using the same, while having good workability at the time of production. Furthermore, since the occurrence of cracking due to shrinkage is also suppressed, the commercial value is maintained even in the case of an entirely coated shape, in particular.

Hereinafter, the present invention will be specifically described.

The oily food material for covering a frozen dessert according to the present invention is a food in which fats and oils form a continuous phase, and particularly refers to chocolates for coating the whole or a part of the surface of the frozen dessert. In addition, chocolates here are not subject to the regulations ("fair competition rules for indication of chocolates") or legal restrictions, and various chocolates and oil-processed foods using animal and vegetable fats and oils other than cocoa butter , Including chocolate products. Raw materials such as cacao mass, cocoa butter, cocoa, edible fats and oils, sugars, milk powder, emulsifiers, flavors and the like are appropriately blended to prepare chocolates by a conventional method.

The type of the frozen dessert according to the present invention is not particularly limited as long as it is confectionery that is eaten in a frozen temperature range, but typically, "Ministerial Ordinance on Component Standards of Milk and Dairy Products", so-called "Ministry Ordinance" Ice cream, ice milk, lacto ice, and frozen desserts defined by the Ministry of Health and Welfare notification "standards of food, additives, etc.".

The oily food material of the present invention is characterized in that the triglyceride composition in the contained fat and oil satisfies all the following conditions. The fats and oils here include cocoa butter, cacao mass, cocoa, powdered milk, and fats and oils derived from these preparations, in addition to various animal and vegetable fats and oils raw materials to be blended.
(1) StOO is 10% by weight or more
(2) 10 to 25% by weight of triglyceride having a total of 30 to 38 carbon atoms of the constituent fatty acids
(3) POP is less than 15% by weight
(4) Less than 15% by weight of SUS and / or less than 30% by weight of SUU where S: saturated fatty acid having 16 to 20 carbon atoms, U: unsaturated fatty acid having 16 to 18 carbon atoms, St: stearic acid, O : Oleic acid, P: palmitic acid respectively.

Each item will be further described below.

(StOO)
StOO (1st or 2nd or 3rd or 3rd fatty acid is O, 3 or 1st fatty acid is a triglyceride of St) is blended so as to be 10% by weight or more, preferably 15% by weight or more It is compatible with moderate dryness and cracking, and good mouth melting is also imparted. The upper limit of the compounding amount is not particularly limited, but about 50% by weight is appropriate in consideration of the balance with other physical properties. Main raw materials containing StOO include shea butter, monkey fat, illipepe fat, mango fat, safflower oil, sunflower oil, soybean oil, rapeseed oil etc., processed by enzymatic transesterification or fractionation, etc. alone or mixed appropriately Can be exemplified.

(Total number of carbons)
The triglyceride having a total carbon number of 30 to 38 (that is, the total amount of C30, C32, C34, C36, and C38) of the constituent fatty acids is blended so as to be 8 to 30% by weight, preferably 10 to 25% by weight. Thereby, it becomes possible to make compatible the moderate solidification property (drying speed) in the coating process of a frozen dessert, and hardness to cracking. Here, the "total carbon number of constituent fatty acids" means the total number of carbon atoms constituting one triglyceride molecule, excluding the three carbon atoms derived from glycerin.

(POP)
It is blended so that POP (a fatty acid in the 1st and 3rd positions is P, and a fatty acid in the 2nd position is a triglyceride of 0) is 15% by weight or less, more preferably 10% by weight or less. When it is more than this, it is easily broken, and the texture is hard, and the melting of the mouth may be worse.

(SUS, SUU)
The content of SUS (2-unsaturated, 1,3-disaturated glyceride) is less than 15% by weight, and SUU (1- or 3-saturated, diunsaturated glyceride) is less than 30% by weight, or at least one of them Or mix to meet both conditions. If both conditions are not satisfied, cracking and poor mouth melting may occur.

(POO)
Furthermore, it is desirable that the POO (the triglyceride at the 1, 2 or 3 position fatty acid O, the triglyceride at the 3 or 1 position fatty acid P) be at most 20 wt%, more preferably at most 15 wt% . If more than this, the dryness after coating may fall.

The fat and oil material used for the oily food material of the present invention is not particularly limited as long as it satisfies the above-mentioned triglyceride composition, but soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, Examples of various vegetable oils and fats such as sesame oil, kapok oil, coconut oil and palm kernel oil, and hydrogenated oils thereof and processed oils and fats such as fractionated oils and transesterified oils can be used alone or in combination as appropriate. The fat and oil content in the oily food material is 40% by weight or more, preferably 50% by weight or more. If it is less than this, it will be difficult to obtain physical properties suitable for coating.

The present invention will be described in more detail with reference to the following Examples and Comparative Examples. Also,% and parts in the examples mean weight basis unless otherwise noted.

(Preparation of oily food material (chocolate))
According to the raw material composition shown in Table 1, it rolled by a conventional method and performed conching processing, and prepared chocolates, respectively. The particle size was adjusted to 18 μm, and the viscosity was adjusted to 300 cp (40 ° C., B-type viscometer, No. 2 rotor, 30 rpm). Further, in the table, "vegetable oil A" is an oil having a StOO content of about 40%, and as a raw material, a low melting point portion of transesterified oil with high oleic sunflower oil and 1,3 specific lipase of stearic acid was used.

(Ice coating test)
The chocolates were warmed and melted to adjust to 40 ° C., and a coating test was performed using a commercially available ice cream bar (room temperature 20 ° C.). Evaluation items and viewpoints are as follows. All items were rated ◎ or 合格.

(Finish end)
As an indicator of the solidification rate, the time (seconds) from the point of immersion and withdrawal of the whole ice cream bar in chocolate to the end of falling from the surface was measured.
:: less than 10 seconds ○: 10 seconds or more, less than 12 seconds Δ: 12 seconds or more, less than 15 seconds ×: 15 seconds or more

(Dry)
As an indicator of the solidification rate, the time (seconds) until the surface was solidified and dried was measured from the time when the whole ice cream bar was dipped and withdrawn in chocolate.
:: Less than 12 seconds ○: More than 12 seconds and less than 17 seconds Δ: More than 17 seconds and less than 20 seconds ×: More than 20 seconds

(Amount of weight)
The weight of the chocolate adhering to the ice cream bar was measured and judged by comparison with an appropriate amount (7 g) set in advance.
:: Appropriate (within ± 10%)
○: somewhat more (+10 to 15%)
:: somewhat less (-10 to 15%)
X: too much or too little (+ 15% or more, or -15% or less)

(Shrink and crack)
After freezing (−20 ° C.) and storage for 7 days, the occurrence of cracking due to shrinkage was visually observed.
:: almost no cracks ○: small cracks but acceptable range △: some noticeable cracks ×: some noticeable cracks

(Mouth melts)
After frozen (−20 ° C.) and stored for 7 days, sensory evaluation was performed for mouth melting.
:: particularly good ○: good △: somewhat bad ×: bad

(Table 1)

(Evaluation)
As shown in Examples 1 to 4 of Table 1, by blending the fats and oils so that StOO is 10% by weight or more and the total amount of C30 to C38 is 8 to 30% by weight, all evaluation items pass and Quality was obtained. Drying is slow when the content of the StOO content is small (Comparative Example 1), but drying is improved by increasing the content of the total amount of C30-38, but shrinkage and cracking occurred when the content is too large (Comparative Example 2) . Further, even when StOO was blended at 10 wt% or more, the drying was delayed when the total amount of C30-C38 was small (Comparative Examples 3, 4 and 5).

Claims (15)

The oily food material for frozen dessert coating | cover whose triglyceride composition in fats and oils satisfy | fills the conditions of following (1)-(4).
(1) StOO is 10% by weight or more
(2) 8 to 30% by weight of triglyceride having a total of 30 to 38 carbon atoms of the constituent fatty acids
(3) POP is less than 15% by weight
(4) less than 15% by weight of SUS and / or less than 30% by weight of SUU;
S: saturated fatty acid having 16 to 20 carbon atoms
U: unsaturated fatty acid having 16 to 18 carbon atoms
St: stearic acid
O: oleic acid
P: Palmitic acid The oily food material for frozen dessert coating according to claim 1, wherein the POO content in the fats and oils is 20% by weight or less. The oily food material for covering a frozen dessert according to claim 1, wherein the POO content in the fats and oils is 15% by weight or less. The oily food material for frozen dessert coating according to claim 1, wherein the POP is 10% by weight or less. The oily food material for frozen dessert coating according to claim 2, wherein the POP is 10% by weight or less. The oily food material for frozen dessert coating according to claim 3, wherein said POP is 10% by weight or less. The oil-based food material for frozen dessert coating according to claim 1, wherein the fat and oil content in the oil-based food material for frozen dessert coating is 50% by weight or more. The oil-based food material for frozen dessert coating according to claim 2, wherein the fat and oil content in the oil-based food material for frozen dessert coating is 50% by weight or more. The oil-based food material for frozen dessert coating according to claim 3, wherein the fat and oil content in the oil-based food material for frozen dessert coating is 50% by weight or more. The oil-based food material for frozen dessert coating according to claim 4, wherein the fat and oil content in the oil-based food material for frozen dessert coating is 50% by weight or more. The oil-based food material for coating a frozen dessert according to claim 5, wherein the fat and oil content in the oil-based food material for coating a frozen dessert is 50% by weight or more. The oil-based food material for frozen dessert coating according to claim 6, wherein the fat and oil content in the oil-based food material for frozen dessert coating is 50% by weight or more. A frozen dessert comprising the oily food material for coating a frozen dessert according to claim 1 coated thereon. A frozen dessert, which is obtained by coating the oily food material for coating a frozen dessert according to claim 11. A frozen dessert comprising the oily food material for coating a frozen dessert according to claim 12 coated thereon.