JP2019154341A - Low-temperature eating oil/fat processed food and food combined therewith - Google Patents

Abstract

To provide a low-temperature eating oil/fat processed food that can, even when an oil/fat that provides a good mouth melting at ordinary temperature is blended in a high ratio, reduce the worsening of the mouth melting when eating at low-temperature.SOLUTION: Said low-temperature eating oil/fat processed food in which a water-absorbing heat-absorbing material having a large water-absorbing heat-absorbing amount is blended so that the water-absorbing heat-absorbing amount as a whole of said processed food is 200 cal/100 g or more, and containing an oil/fat having an SFC of 10°C60% or more and 30°C10% or less.SELECTED DRAWING: None

Description

The present invention relates to a low-temperature edible oil and fat processed food and a food combined therewith.

The fat and oil composition, and the chocolate exemplified here is combined with various foods, used in various applications, and distributed in the market. As one of the uses, the use which coat | covers the surface of the foodstuffs mainly low-temperature eating, such as frozen confectionery, ice confectionery, and ice cream, or is unevenly distributed in a chip shape inside can be illustrated.
In the temperature range where the original combination food is eaten, the melting point of chocolate, that is, it does not greatly deviate from the human body temperature range, which melts well in the mouth, and the chocolate quickly reaches the melting point by mastication etc. in the mouth and exhibits good melting in the mouth .
However, in combination foods that are eaten at low temperatures, the temperature of the food when it is put into the oral cavity is greatly deviated from the body temperature range, and if the amount is small, the heat capacity on the body temperature side is not large, so the food melts quickly. However, each time the temperature in the oral cavity is deprived and the temperature in the oral cavity becomes lower than the melting point of chocolate, it takes time until the chocolate melts. This manifests itself as poor melting of the mouth.
Against this background, chocolate for low-temperature eating uses technical difficulties apart from chocolate for other uses.

Since it is chocolate even if it is used for low temperature eating, there are many products that expect a rich feeling derived from chocolate-like cocoa mass. However, if the content of cocoa mass, that is, cocoa butter is increased, the melting of the mouth will inevitably worsen, and the melting point is high, so that it will coagulate immediately in the combination work with frozen confectionery and the viscosity will increase. Sex is also affected.
For this reason, cocoa powder or the like in which cocoa butter is reduced by adjusting the melting point by adding liquid oil (hereinafter referred to as liquid oil) at room temperature is often used.
However, cocoa powder has a different flavor from cocoa mass, so to give a rich chocolate feeling derived from cocoa mass, cocoa mass, and high content of cocoa butter in anticipation of the mouth melting feeling and flavor of cocoa butter itself The demand from the market is great.

Although it is different from the subject of the present invention, sugars other than sugar and sweeteners may be blended in chocolate according to various purposes.
For the purpose of imparting a high degree of sweetness, a sweetener with a high degree of sweetness may be used (Cited document 1), but for purposes other than sweetness, various carbohydrates may be blended depending on the purpose.
For example, for the purpose of reducing calories, it is known as a cause of an invention (cited document 2) in which a part of sugar is mixed with a low-absorption sugar such as erythritol, lactitol, palatinit, xylitol, or caries (commonly called caries). An invention (cited document 3) in which xylitol having a growth-inhibiting effect such as Streptococcus mutans is added to chocolate or the like.

Moreover, the chocolate which feels a cold feeling may be produced using the saccharide which produces a strong cooling feeling by depriving heat of hydration when dissolved in water. For example, an invention (cited document 4) of solid chocolate having a cooling sensation characterized by containing a sufficient amount of erythritol in the chocolate to give a sensation of cooling.
However, the rich flavor and milky taste of chocolate does not match the cool feeling, and the use of saccharides with a large endotherm has not been used much, unlike active use for gums. For this reason, most of the inventions are how to suppress the endothermic amount to a level close to that of conventional sugar when it is desired to use sugars having a large endothermic amount for chocolate for another purpose (for example, low calorie). For example, in chocolate containing cocoa butter, cocoa nibs and a mixture of erythritol and maltitol, erythritol can be used by using a composition in which erythritol and maltitol are present in a proportion of 80% -20% to 60% -40%. And the invention that found that the cooling effect of maltitol can be remarkably reduced (Cited document 5), easy handling, low calorie, low caries, and low cooling effect An invention (cited document 6) has been made as a sweetener composition containing sugar alcohol and natural dietary fiber in a specific ratio as a novel sweetener composition that can be applied to oily confectionery such as chocolate.

In addition, erythritol has two or more types of high-sweetness with different sweetness properties, as it is a challenge to make the expression of sweetness different from that of high-sweetness sweeteners, even if the calories are low. There has been an invention (cited document 7) of a sweetness composition containing a high-intensity sweetener, particularly any two kinds of high-intensity sweeteners selected from acesulfame K, sucralose, or apartame.
However, as described above, the use of carbohydrates with a large endothermic amount is often used in gums and the like that use the large endothermic amount as an advantage, but the use for chocolate is often regarded as a disadvantage, and its low calorie and caries are low. In inventions that focus on characteristics such as sex, the main endeavor is to deal with the fact that the amount of endotherm is different from that of ordinary sucrose, etc. Absent. In addition, in the case of low-temperature eating, the reason why the chocolate melts badly is that the oral cavity cools, and even if the chocolate has a melting point that sufficiently melts well when eating at room temperature, the melting point does not reach the melting point in the cold oral cavity. In view of the fact that it takes a long time to reach the temperature and that the temperature in the oral cavity needs to be raised sufficiently, using a saccharide having a large endothermic reaction further cools the oral cavity.
Even if it is the purpose of giving a feeling of cooling to chocolate at room temperature eating, or for another purpose such as reducing calories, even if sugar with a large endotherm is used, it is not considered to be used for low temperature eating applications there were.

JP 2017-205133 A Japanese Patent Laid-Open No. 10-99022 WO2002 / 08094 Japanese Patent Laid-Open No. 2-104243 JP-A-8-242769 Japanese Patent Laid-Open No. 11-075762 JP 2001-321114 A

As mentioned above, for low-temperature eating that cools the oral cavity, even if you feel good mouth melting at room temperature, such as cacao butter, the melting point is lowered by adding liquid oil to the point that you feel bad mouth melting In this case, avoiding poor melting of the mouth makes it difficult to give a rich chocolate feeling.
Therefore, the subject of the present invention is the development of a processed fat and oil processed food for low temperature eating that can reduce the deterioration of mouth melting even when blended with high fat and oil that feels good mouth melting at normal temperature as a processed fat and oil food containing chocolate. is there.

As a result of various studies to solve the above problems, the present invention is not considered to be used in combination with the fact that the oral cavity is cooled by low-temperature eating, blending a water-absorbing endothermic material with a large amount of water-absorbing endotherm, In the endothermic reaction, it was found that by suppressing the transfer of the uneasy but well-dissolved crystals of the initially generated oil and fat to the higher-temperature oil and fat crystals, it is possible to suppress the deterioration of the dissolution of the mouth. It came to solve.

That is, in the present invention, as (1), the low-temperature edible oil and fat processing has an endothermic water absorption of 200 cal / 100 g or more, and the SFC of all the fats and oils contained is 60% or more at 10 ° C and 10% or less at 30 ° C (2) is a low-temperature food as set forth in (1), wherein (10 ° C. SFC) − (25 ° C. SFC) is 60 or more in SFC of all fats and oils and contains 20% or more of the fats and oils (3) The symmetric triacylglycerol content in all fats and oils is 30% or more, and the (StOSt + POSt) / (POSt + POP) ratio is 0.1 to 1.5. (1) to (2) characterized in that the processed oil and fat food for low temperature consumption (where the symmetric triacylglycerol content is the sum of POSt, StOSt and POP, and P is palmiticin) , O represents oleic acid, and St represents stearic acid), and (4) includes a liquid oil blending amount of 50% or less of the total fats and oils according to (1) to (3). (5) is a low-temperature edible oil-and-fat processed food according to (1) to (4), characterized in that the food is eaten at a product temperature of 0 ° C. or lower. (6) The heat-absorbing material with a calorific value of 10 cal / g or more is used. The processed food for low-temperature eating fats and oils according to (1) to (5), wherein (7) is edible and (1) to (6 ) Is a combination food for low-temperature eating characterized by combining the processed oil and fat processed food for low-temperature eating as described in (8), and (8) is a low-temperature eating as described in (1) to (6) characterized by being eaten alone Oil and fat processed foods are provided.

By using the oil-and-fat processed food for low-temperature eating of the present invention, where the mouth is normally cold, the mouth feels badly melted, maintaining good mouth-melting by plain means, and among the oil-and-fat processed food for low-temperature eating In particular, there is an advantage that a processed cocoa mass that can feel a rich cacao sensation typified by chocolate can be used for a frozen dessert in a low-temperature edible oil and fat processed food.

  Hereinafter, embodiments of the present invention will be specifically described.

<Fat processed food>
In the present invention, the processed fats and oils food is an oily food in which fats and oils form a continuous phase, and is not particularly limited except that it is essential to set the amount of fats and oils described below to a specific value, but an example is given. And chocolate, chocolate-like foods, and glazes.
Chocolate includes "chocolate dough" and "quasi-chocolate dough" according to "Fair Competition Rules for the Display of Chocolate" (March 29, 1971, Fair Trade Commission Notification No. 16), It is made of cocoa mass, cocoa butter, cocoa powder and sugars prepared from cocoa beans, and other edible oils and fats, dairy products, fragrances, etc. are added as necessary, and it goes through the process of chocolate production. It also includes fats and oils processed foods composed only of fats and heat-absorbing materials such as chocolate dough or glaze.
Glaze is produced in chocolate or oil processed food to intentionally increase the particle size of sugars.

<Low-temperature edible processed foods>
Low-temperature eating oils and fats processed foods are not limited in shape and usage, as long as the fats and oils form a continuous phase and are used in combination with foods eaten in a low temperature range. You can eat at low temperatures.
A food that is eaten in a low temperature region is one that is processed or stored in a frozen region (0 ° C or lower) and a refrigerated region (10 ° C or lower), and the storage temperature is maintained until just before eating. Means that the temperature in the oral cavity decreases rapidly. For example, ice cream, sherbet, soft cream, or a combination of these materials is used in the frozen area, while cream chilled cakes, chilled cakes, jelly, mousse, bavaroa, etc. Is mentioned.
The combination method and form of the low-temperature edible oil-fat processed food and the food to be combined with them are not particularly limited, for example, by immersing the target food in the melted low-temperature edible fat-processed food, or by applying to the food surface, "Coating" that can cover part or all of the target food surface evenly, dripping the melted processed food for low temperature foods into fluidity before it is fluidized and solidified in the frozen / refrigerated area Examples thereof include “dripping mixing” that solidifies by mixing and exists in the form of granules or fragments in the target food.
As above-mentioned, the food eaten in a low temperature area is maintaining the freezing area and refrigeration area which are preservation | save temperature until just before eating. Therefore, when eating, the lower the temperature in the oral cavity, the lower the temperature, leading to poor melting of the mouth in conventional oily foods and their combined foods. Eating in a freezing region (0 ° C. or lower) makes it easier to obtain the effects of the present invention more clearly.

<Oil content regulations for processed oils and fats>
The processed oil and fat food according to the present invention needs to contain 20 to 80% by weight, preferably 30 to 70% by weight of fats and oils based on the total amount. The lower the oil content, the richer the flavor of the processed oily food, but when it is less than 20% by weight, the apparent viscosity increases and the coating operation becomes difficult. On the other hand, if it exceeds 80% by weight, the solid content is reduced or excessively thin, and uniform coating cannot be easily achieved.
In addition, unless otherwise specified below, the weight% standard in the blending is based on the state of the final product of the processed oil and fat food.

<Rules for oils and fats in processed oils and fats>
In the present invention, the fats and oils contained in the oil-based food are not particularly limited as long as the SFC regulations described below are satisfied, and cocoa butter and hard butter, as well as liquid oils containing a large amount of unsaturated fatty acids and medium chain fatty acids, etc. Can be used. Here, hard butter is used to replace part or all of cocoa butter with other fats and oils for the purpose of improving physical properties and saving manufacturing costs for processed oils and fats, and is called CBE. 1-, 3- and 2-unsaturated symmetric triacylglyceride hard butter and lauric or high elaidic acid type hard butter called CBR.
The oil-based food of the present invention requires a sufficient amount of crystals in the oral cavity during eating (described later), and it is a cocoa mass that is indispensable for imparting a good mouth melt and a rich chocolate feeling. Since avatar is included, it is more desirable that cocoa butter and hard butter are included, and CBE is further included as hard butter. In that case, the content of symmetric triacylglycerol in all fats and oils is more preferably 30% or more. It is desirable to contain 40% or more.
The symmetric triacylglycerol referred to in the present invention is POSt, StOSt and POP (where P is palmitic acid, O is oleic acid, and St is stearic acid), and the content thereof is 3 This is the sum of the triacylglycerol contents of the seeds.

The (StOSt + POSt) / (POP + POSt) ratio in the symmetric triacylglycerol is 0.1 to 1.5, preferably 0.2 to 1.4, and more preferably 0.3 to 1.3. It is not good. This ratio has an influence on the melting point of the symmetric type TG, and is not directly related to the effect of improving the mouthfeel by suppressing the crystal transition by the endothermic reaction of the present invention. Therefore, it may worsen the mouth. On the other hand, if the amount of P is too large, crystals are hardly generated, and the amount of crystals to be transferred decreases, which may make it difficult to obtain the effects of the present invention.
The triacylglycerol content in the oil and fat composition of the present invention can be measured and determined by high performance liquid chromatographic analysis. In particular, the measurement conditions can be set as appropriate. For example, the measurement conditions for high performance liquid chromatographic analysis are as follows: column; ODS, eluent: acetone / acetonitrile = 80/20, liquid volume: 0.9 ml / min, column temperature; 25 ° C., detector; can be performed in a differential refractometer.

<Types of fats and oils for processed oils and fats (liquid oil side)>
On the other hand, the amount of liquid oil is preferably 0 to 50% by weight, more preferably 0 to 30% by weight in the total fats and oils. Here, the liquid oil is an oil that is transparent and liquid at 3 ° C., and specifically includes soybean oil, rapeseed oil, rice oil, sunflower oil, and corn oil, and more preferably soybean oil and rapeseed oil. It is.
Although the liquid oil content is used to ensure low-temperature fluidity and workability in low-temperature edible oil-and-fat processed foods, the crystal transition easily proceeds. On the other hand, if the amount is too large, hard butter and cacao butter, which are the targets for suppressing the essential crystal transition, will be lost, and the amount of crystals itself will be reduced. In particular, when the blending amount of cacao butter and the accompanying cacao mass component is reduced, the chocolate feeling derived from cacao mass is reduced.

<Fat physical properties (SFC) of processed oils and fats>
The fats and oils of processed oils and fats have SFC of 60% or higher, preferably 70% or higher, most preferably 80% or higher, 30 ° C or lower and 10% or lower, preferably 5% or lower, under the following measurement conditions. Further, the content of fats and oils is 20% or more, preferably 25% by weight or more. Further, (10 ° C. SFC) − (25 ° C. SFC) is preferably 60 or more, more preferably 70 or more. The mouth is often cooled to between 10 ° C. and 25 ° C. during low-temperature eating, and the rapid phenomenon of SFC feels good melting of the mouth, and if it falls below this value, the feeling of melting in the mouth tends to be impaired.
The SFC measurement conditions were as follows: after the sample fat was completely melted, it was held at 80 ° C for 30 minutes according to IUPAC.2 150 “SOLTID CONTENT DETERMINATI ON INFATS BY NMR”, and then the fat was completely melted. 30 minutes, solidified at 0 ° C. for 1 hour, held at each measurement temperature for 30 minutes, and then measured values are used.

<Mechanism of worsening mouth melting>
Here, crystals form when solidified, but there is a difference in their stability, and specific temperature operations are performed or seed crystals are dispersed (these are called tempering operations, which are well-melted chocolates) If it is not one of the indispensable operations, the initial solidification tends to shift from unstable, low melting point crystals to more stable high temperature crystals.
One factor that causes this crystal transition is heat. For example, in the case of symmetric triacylglycerol derived from cocoa butter, when cooled rapidly to the freezing temperature range, type I crystals that are unstable but very well melted in the mouth are also described later in other hard butters. "Super unstable crystals" with melting point characteristics that melt even when the oral cavity is cold are generated, but when put into the oral cavity by eating, it is quickly transferred by heat in the oral cavity and derived from cocoa butter In the case of symmetric type triacylglycerols of type II, other hard butters become “unstable crystals” having melting characteristics that are difficult to melt when the oral cavity is cooled. (While symmetric triacylglycerol derived from cocoa butter or other hard butters, stable crystals are near body temperature, and because of this characteristic, they melt quickly at normal oral temperatures. Is obtained.)
Although this type II crystal (unstable crystal) does not have a melting point that feels so poorly melted in the normal oral cavity temperature range, the fat or oil itself or other combination foods are cold, so the oral cavity temperature is lowered. As a result, even if it is difficult to melt even type II crystals, it will feel poor melting in the mouth.
In other words, suppressing the crystal transition in the oral cavity during eating and maintaining a type I state that is unstable but has a low melting point and good mouth melting, maintains good mouth melting even if the oral temperature drops somewhat. It is thought that can be done.
One way to prevent the transition from type I (super-unstable crystal) to type II (unstable crystal) is to not give the heat necessary for the transition, and the heat applied in the oral cavity to other endothermic reactions. By using it, it was found that the transition of the crystal due to heat was suppressed and the melting of the mouth did not deteriorate even when the temperature in the oral cavity decreased.
The above mechanism is not speculative and has not been proved. Add edible food with endothermic endothermic reaction to the phenomenon that the mouth melts normally and the mouth melts badly. Is unthinkable. However, it is clear that processed fats and oils containing a water-absorbing endothermic material have improved mouth-melting, and the amount of improvement in mouth-melting depends on the amount of water-absorbing endotherm as a whole.
The edible food having water absorption and endothermic characteristics in the present invention is described below.

<Water absorption endotherm>
There are various edible substances that cause an endothermic reaction by contact with an aqueous solvent, and each of them has a different amount of absorbed and absorbed heat. It is preferable that the total amount of endothermic heat absorbed by the endothermic reaction is 100 cal or more, preferably 250 cal or more, more preferably 300 cal or more, and most preferably 600 cal or more per 100 g of the whole processed fat and oil food. When the water absorption endotherm is less than 200 cal, it is difficult to suppress the transition of unstable crystals in the fats and oils described later, and it is difficult to suppress the deterioration of mouth melting. On the other hand, the upper limit is preferably 1000 cal or less, and more preferably 900 cal or less. Although it is different from the effect of melting in the mouth of the present invention, if the upper limit is exceeded, the cooling sensation may become too strong, or other formulations may be pressed in terms of product design.
In addition, it is specified by the total amount of water absorption and endotherm by the endothermic reaction per 100g in the whole processed fat and oil processed food, and the effect will be obtained if the total amount exceeds this specification regardless of the type of water absorption endothermic material used or combined. Although it is possible to obtain a large endothermic endothermic material as much as possible, a larger endothermic endothermic material can be obtained in a smaller amount, and therefore, the degree of freedom in blending other raw materials is desirable.
The water absorption endotherm in the present invention is the heat of dissolution for each compounded substance (the amount of heat generated when the substance is dissolved in a solvent (usually water) per unit weight (usually 1 g)) and the weight of the substance (unit weight). The sum of the values multiplied by g) and -1 may be substituted (the heat of dissolution is exothermic + (positive) and the endothermic is negative (-) indicates an endothermic reaction)). .
The water endothermic reaction is only the endothermic reaction accompanying water absorption, and the endothermic reaction accompanying melting of fats and oils is excluded.

<Water-absorbing material>
Here, the raw material to be used is not particularly limited as long as the water absorption endotherm as a whole of the processed fat and oil food satisfies the requirements for the above water absorption endotherm, but there are saccharides and sugar alcohols as materials having a large water absorption endotherm. But erythritol (42.9 cal / g), xylitol (36.6 cal / g), sorbitol (26.5 cal / g), mannitol (28.9 cal / g), lactitol (13.9 cal / g), glucose (13. 8 cal / g), and the like. Particularly, a water-absorbing endothermic material having a water-absorbing endotherm of 10 cal / g or more, more preferably 20 cal / g or more is preferably used.
(As described above, in the present invention, the endothermic amount of water absorbed is obtained by multiplying the heat of dissolution by -1 and the endotherm is positive.)

In particular, erythritol is preferably used because it has a large amount of heat absorption and good workability. Xylitol is desirable as an endothermic amount of water absorption, but it binds during the production of processed oils and fats and tends to form hard and large crystals (commonly referred to as “dama can be done”), which is not desirable in terms of low workability. It can be used to solve this problem.

Moreover, as long as it satisfies the requirements for water absorption endotherm as a whole processed oil and fat food and does not impair the overall heat absorption, a small amount of other materials with low water absorption endotherm, such as sucrose, fructose, oligosaccharides, maltitol, Dextrin, starch, or a mixture thereof, as well as the raw materials used in the processed oil and fat food according to the present invention such as chocolate or glaze, can be used as appropriate. In that case, when it is difficult to actually measure the water absorption endotherm of the processed fat and oil processed food, it may be based on the water absorption endotherm calculated from the blending, or more simply, the water absorption endothermic material of 10 cal / g or more. You may judge with the sum of water absorption endothermic quantity.

<Fat properties (particle size / viscosity) of processed oils and fats>
The particle size of the processed oil / fat food can be appropriately set in the same manner as in the conventional processed oil / fat food according to product design such as texture. Also, the viscosity can be appropriately set according to the workability and the amount of adhesion. Since both do not particularly affect the effect of the present invention, there is no particular limitation.

<Oil processed food manufacturing method>
About a manufacturing method, the manufacturing method of oil-based foodstuffs, such as the existing chocolate and glaze, can be suitably used except the said conditions.

In this way, according to the present invention, in the conventional method, in the low temperature eating area, the hard butter ingredient is deteriorated in the mouth, and the deterioration of the mouth is suppressed by such a simple and novel method. .

  Examples of the present invention will be described below to explain the present invention in more detail. However, the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.

(Adjustment of processed foods for low-temperature eating)
38.3 parts of sugar, 21.2 parts of cacao mass (55% by weight of fat and oil), 10.5 parts of whole milk powder and 0.1 part of lecithin, 7.0 parts of 30.0 parts of cocoa butter are put in a kneader. After mixing and rolling to make the particle size finer, the remaining 18.0 parts of cocoa butter and 0.3 part of lecithin are added to perform conching to make a paste to obtain a processed food for fats and oils for low temperature consumption (fat content: 44.18% by weight).
In addition, SFC of the fat and oil part is 91.32% at 10 ° C, 11.37% at 25 ° C, 1.34% at 30 ° C, (10 ° C SFC)-(25 ° C SFC) is 79.95, (StOSt + POSt ) / (POSt + POP) ratio was 1.21.

Experimental Examples 1 to 6 (sugar / erythritol blending system)
The processed fats and oils foods for low temperature eating with different composition ratios of the saccharide parts in the formulations shown in Table 1 were prepared by the above-described adjustment methods. The total amount of absorbed heat and sensory evaluation are also shown in Table 1.
In addition, the water absorption endothermic amount of the saccharide used this time is summarized in Table 2.

(Evaluate by coating the prepared low-temperature edible oil and fat processed food on frozen dessert)
The processed fats and oils processed food for frozen desserts obtained by blending in Table 1 was heated to 50 ° C to completely dissolve the fat crystals, and then cooled to 40 ° C and kept at a constant temperature. On the other hand, commercially available vanilla bar ice (trade name: Snow Brand vanilla bar (manufactured by Lotte Snow Co., Ltd.) Lact ice / non-fat milk solid content 9%, vegetable fat content 8%) is taken out from a freezer at −18 ° C. Immerse it in oil and fat processed food, pull it up after 1 second, hold it in an environment at room temperature of 20 ° C for several tens of seconds until the surface of the oil and fat processed food is completely solidified, and then put it in a quick freezer at -30 ° C. After the evening stabilization, the product was stored in a -15 ° C. refrigerator until the product temperature reached −15 ° C., and then was actually eaten to evaluate its effect.

※ 油脂加工食品の評価方法は、口溶け、口腔内での感触にて以下の基準で評価した。
×：口溶けの改善効果を感じることが出来ず、既存の商品並みである。
△：口溶けの改善効果が感じられる。
○：明らかな口溶けの改善効果が感じられ、口腔内でのもごもごとした口溶けの悪さの低減が体感できる。
◎：明らかな口溶けの改善効果が感じられ、口腔内でのもごもごとした口溶けの悪さが明らかに低減している。 <Table 1>

* The evaluation method for processed oils and fats was evaluated according to the following criteria based on the melting in the mouth and the feel in the oral cavity.
X: The improvement effect of melting in the mouth cannot be felt, and it is the same level as existing products.
(Triangle | delta): The improvement effect of melting in a mouth is felt.
○: A clear improvement effect of mouth melting can be felt, and a reduction in the badness of mouth melting, which can be seen in the mouth, can be experienced.
(Double-circle): The improvement effect of a clear mouth melting is felt, and the badness of the mouth melting like the mouth in the mouth is reduced obviously.

As a result of Comparative Example 1 and Examples 1 to 5, it is clear that the evaluation of melting in the mouth correlates with the total amount of absorbed heat. Experimental Example 1 is the same as the existing processed oil and fat food, and as the oral cavity cools, it develops poor mouth-melting, and the peach and low-temperature processed oil and fat processed food remains undissolved in the oral cavity. As the endothermic amount increased, mouth melting improved, and in Examples 3 and 4, the badness of mouth melting was clearly reduced. On the other hand, when the total water absorption endotherm increases up to Example 5, the texture itself of the processed food for low-temperature eating tends to change, but it still has a good melting ability that is differentiated from the existing ones.

(Examples 6 to 9: sugar / sorbitol / xylitol blending system)
The low-temperature edible processed fats and oils foods having different composition ratios of the saccharide parts in the formulations shown in Table 3 were prepared and evaluated by the above-mentioned adjustment methods. The total amount of absorbed heat and sensory evaluation are also shown in Table 3.
In addition, since there is no change in fats and oils, Example 1 etc., fats and oils: 44.18 weight%, SFC of fats and oils part is 91.32% at 10 degreeC, 11.37% at 25 degreeC, 30 degreeC1 .34%, (10 ° C. SFC) − (25 ° C. SFC) is 79.95, and the (StOSt + POSt) / (POSt + POP) ratio is 1.21.

<Table 2>

As a result of Examples 6 to 9, it was shown that the evaluation of melting in the mouth shown in the previous experimental example was not a phenomenon unique to erythritol, but was also correlated with the total water absorption endotherm. In Example 6, 5% of sorbitol was blended, and in terms of the blending amount of the water-absorbing and heat-absorbing material, the total water-absorbing endotherm was less than that of Example 3 blended with the same 5% erythritol, and the effect was slightly lowered. Further, in Example 9 using xylitol, xylitol itself is easy to bind at the time of production, and a portion having a large particle diameter called “dama” is likely to be generated, but the effect of improving melting in the mouth could be confirmed in the same manner.

(Example 10 to Example 14)
The processed oils and fats having different composition ratios of the fats and oils with the formulations shown in Table 4 were prepared by the above-described adjustment methods. The oil and symmetric triacylglycerol content, (StOSt + POSt) / (POSt + POP) ratio, and sensory evaluation are also presented in Table 5.
In addition, about the used raw material, hard butter uses Fuji Oil Co., Ltd./brand name "Melano NEWSS7". Moreover, since 5 weight% of erythritol was mix | blended with the saccharide | sugar used this time, the water absorption endotherm was -364.35cal / 100g as all the low-temperature edible fat processed foods. This is the same as in Example 3 in terms of the formulation of the sugar moiety and the amount of absorbed water and endotherm.

<Table 3>

<Table 4>

Example 10 is a so-called “chocolate-rich” blend with a large amount of cocoa mass and cocoa butter, and although it dissolves well in the mouth when eaten at room temperature, it remains undissolved in the oral cavity when eaten at a low temperature and melts extremely in the mouth. Was worse, but showed very good melting of the mouth. Further, Example 11 is composed of hard butter called CBE which does not have cacao mass and contains a large amount of symmetric triacylglycerol and can be blended with cocoa butter in an arbitrary ratio. It showed good mouth melting as well. In Example 13, cocoa butter is a coconut oil that is hardly compatible with cocoa butter. However, in the method of use of the present invention in which the cocoa butter is solidified without taking tempering, it does not coarsen the bloom or crystals, and is unstable but melts in the mouth. It was shown that you can eat in good condition. However, Example 13 in which soybean oil was blended in place of coconut oil and Example 14 in which the same amount of purified low melting point palm oil was blended were improved and improved in terms of melting in the mouth. It was a little inferior compared. This can be seen from the fact that the difference between the SFC at 10 ° C. and the SFC at 25 ° C. is small compared to the previous Examples 10 to 12, but the temperature range from 10 ° C. to 25 ° C., which is the cold oral cavity temperature range. This is because the difference in the amount of oil and fat crystals between the two is so small that it is difficult to obtain good meltability in which the solid fat content drops at a stretch.

(Example 13 to Example 18)
The processed fats and oils having different composition ratios of the fats and oils with the formulation shown in Table 6 were prepared by the above-described adjustment methods. The oil and symmetric triacylglycerol content, (StOSt + POSt) / (POSt + POP) ratio, and sensory evaluation are also presented in Table 7.
In addition, about the used raw material, the low melting point palm oil uses Fuji Oil Co., Ltd. product name "Palm Ace-10". Moreover, since 5 weight% of erythritol was mix | blended with the saccharide | sugar used this time, all the water absorption endotherms were -364.35cal / 100g as the low-temperature edible fat and oil processed food. This is the same as in Example 3 in terms of the formulation of the sugar moiety and the amount of absorbed water and endotherm.

<Table 5>

<Table 6>

In Examples 13, 14 and 15, a part of cocoa butter was 5%, 10% and 20% in soybean oil, and Examples 16, 17 and 18 were 5 in refined low-melting palm oil. %, 10%, and 15%, but in both cases, the effect on melting in the mouth decreases as the amount of replacement increases, and in 15%, it is slightly more soluble in the mouth than existing oil-based foods. As the amount increased, the oily feeling was strongly evaluated. This can be seen by looking at the 10 ° C and 20 ° C SFCs as well as the difference in the amount of symmetric triacylglycerol, but it is a heat transition subject to good and bad melting. In the first place, there are not enough crystals to cause melting.

According to the present invention, a water-absorbing endothermic material having a large amount of water-absorbing endotherm is blended, and the endothermic reaction of the initially generated fat and oil, which is unstable but melts in the mouth, suppresses the transition to higher-temperature oil and fat crystals and melts in the mouth. This is an unprecedented and extremely simple method that suppresses the deterioration of the cocoa mass. It is possible to provide an epoch-making processed food for fats and oils that can be used for cooking.

Claims (8)

Low-temperature edible fat and oil processed food having a water absorption endotherm of 200 cal / 100 g or more, and having an SFC of 60% or more at 10 ° C. and 10% or less at 30 ° C. The processed fats and oils food for low-temperature eating according to claim 1, wherein (SFC at 10 ° C)-(SFC at 25 ° C) is 60 or more in SFC of all fats and oils and contains 20% or more of the fats and oils. 3. The symmetric triacylglycerol content in the total fats and oils is 30% or more, and the (StOSt + POSt) / (POSt + POP) ratio is 0.1 to 1.5. Low-temperature edible oil processed food.
However, the symmetric triacylglycerol content is a total value of POSt, StOSt and POP (P represents palmitic acid, O represents oleic acid, and St represents stearic acid. The oil / fat processed food for low-temperature eating according to claim 1, wherein the liquid oil content is 50% or less of the total fats and oils. 5. The low-temperature edible oil and fat processed food according to claim 1, wherein the food is eaten at a product temperature of 0 ° C. or lower. 6. The oil-and-fat processed food for low-temperature eating according to claim 1, wherein a water-absorbing endothermic material having a water absorption endotherm of 10 cal / g or more is used. A combination food for low-temperature eating characterized by combining edible food and the oil-and-fat processed food for low-temperature eating according to claim 1. The low-temperature edible oil and fat processed food according to claim 1, wherein the food is eaten alone.