JP2019198284A - Oil and fat composition having oil and fat as continuous phase - Google Patents

Abstract

To provide an oil and fat composition having oil and fat such as a plastic oil and fat composition or the like such as butter cream or margarine shortening, excellent in oily feeling and mouth melting, and excellent in heat resistant shape retention property.SOLUTION: The oil and fat composition is an oil and fat having oil and fat as a continuous phase, in which the oil and fat contained in the composition consists of a hard stock and a low melting point oil and fat, a part or all of the hard stock is a transesterification oil and fat by random transesterification of an oil and fat composition having content of saturated fatty acid with 14 or less carbon atoms of 20 to 45 mass% and content of saturated fatty acid with 16 or more carbon atoms of 35 to 70 mass% in the fatty acid composition.SELECTED DRAWING: None

Description

  The present invention relates to an oil / fat composition having an oil / fat as a continuous phase.

Conventionally, many studies have been conducted on the reduction of oiliness and the improvement of meltability of fats and oils compositions containing fats and oils such as butter cream and plastic oil and fat compositions such as margarine and shortening as a continuous phase.
As a typical method, a method of adjusting the melting point, SFC (solid fat content) and the like of the used fat is known.

  That is, in general, in an oil and fat composition, particularly an oil and fat composition having an oil and fat as a continuous phase, the physical properties of the oil and fat are directly linked to the dissolution and physical properties of the oil and fat composition, and the oil and fat composition generally has a low melting point such as liquid oil. As the blending amount of fats and oils increases, the mouth melts better. Therefore, by blending an appropriate amount of high melting point fats or hard stocks with low melting point fats and oils mainly composed of liquid oils, certain physical properties (plasticity and retention in a wide temperature range) can be obtained. A method for obtaining good meltability and the like has been carried out.

However, in this method, since the melting point of the oil and fat composition is lowered to improve the melting in the mouth, the application range is limited, and the heat-resistant shape retention property is inevitably deteriorated.
Moreover, the method of mix | blending many fats and oils, such as coconut oil, palm kernel oil, etc. which contain many C14 or less fatty acids, ie, lauric fats and oils, is performed.

However, lauric fats and oils are easily hydrolyzed and thus have poor storage stability. In addition to having a relatively low melting point, a significant melting point drop occurs when the blending amount increases, so that sufficient heat-resistant shape retention cannot be obtained. .
For this reason, there has been a demand for a method for reducing the oiliness and improving the meltability of an oil and fat composition using these oils and fats as a continuous phase while having heat-resistant shape retention.

For example, Patent Document 1 discloses a high HLB emulsifier-containing oil and fat composition characterized by containing a high HLB glycerin fatty acid ester having an unsaturated fatty acid group and substantially forming a continuous phase. Patent Document 2 includes a polyglycerin fatty acid ester having an HLB of 5.5 to 8.5 (provided that the fatty acid residue is unsaturated), and the oil and fat substantially form a continuous phase. An oil and fat composition is disclosed.
However, in the methods disclosed in these documents, the water-in-oil emulsion obtained has been improved significantly in terms of reducing the oily feeling and improving the meltability in the mouth, but sufficient heat-resistant shape retention has been obtained. There was a problem that it was not possible.

Patent Document 3 or Patent Document 4 discloses a water-in-oil emulsified oil / fat composition characterized in that it contains a polyglycerin fatty acid ester whose main constituent fatty acid is erucic acid. Discloses a water-in-oil emulsion containing a sucrose fatty acid ester in which HLB is 5 or less and 50% by weight or more of the fatty acids constituting the fatty acid residue is a saturated fatty acid having 16 or more carbon atoms.
However, the methods disclosed in these documents have a problem that sufficient heat-resistant shape retention is difficult to obtain when the oil composition has a low melting point.

In the oil and fat composition having a continuous phase of fat and oil obtained by blending an appropriate amount of hard stock with low melting point fat and oil as described above, conventionally, this hard stock includes beef fat, pork fat, palm oil, lauric fat and the like, etc. In order to obtain good plasticity and heat-resistant shape-preserving property, the melting point is mainly used. Partially hydrogenated fats and oils of about 35 to 45 ° C. were used.
However, hydrogenation is a typical method for increasing the melting point of fats and oils, but in partially hydrogenated fats and oils, about 10 to 50% by mass of trans fatty acids are usually contained in the constituent fatty acids. On the other hand, there are almost no trans fatty acids in natural fats and oils, and the fats and oils derived from ruminants contain only less than 10% by mass. In recent years, there has also been a demand for oil compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, oil compositions that are substantially free of trans fatty acids and have an appropriate consistency.
Therefore, as a countermeasure for this requirement, in general, transesterified fats and oils having a melting point of 35 to 45 ° C. are used as hardstock instead of partially hydrogenated fats and oils (see, for example, Patent Documents 6 to 8). .
However, these transesterified fats and oils use extremely hardened fats and oils, and further contain long-chain fatty acids, so there are many high-saturation trisaturated triglycerides and long-chain fatty acid-containing triglycerides that are poorly soluble in the mouth, Melting in the mouth is poor, and the SFC becomes horizontal, and the sharpness of melting in the mouth is inferior to that of partially hydrogenated fats and oils. In addition, in the case of an oil / fat composition having an oil / fat as a continuous phase, there is a problem that oil-off is likely to occur and the heat-resistant shape retention property is deteriorated.

Japanese Patent Laid-Open No. 06-209706 Japanese Patent Application Laid-Open No. 08-231981 Japanese Laid-Open Patent Publication No. 03-219836 JP 2004-121062 A JP 09-187222 A Japanese Patent Laid-Open No. 2001-139983 JP 2003-003195 A JP 2007-282606 A

  Therefore, the object of the present invention is to provide an oil and fat composition having a continuous phase of fat and oil, such as butter cream and plastic oil and fat composition, which has less oiliness, good melting in the mouth, and good heat-resistant shape retention as described above. There is to do.

As a result of intensive studies, the present inventor has obtained the above-mentioned problem by using a specific transesterified oil and fat as the hard stock in the oil and fat composition in which the fat and oil are composed of a hard stock and a low-melting-point oil and fat. As a result, the present invention has been completed.
That is, in the present invention, the fat and oil contained in the composition is composed of a hard stock and a low melting point fat and oil, and a part or all of the hard stock has a saturated fatty acid content of 14 to 14 carbon atoms in the fatty acid composition. There is provided an oil and fat composition having an oil and fat as a continuous phase, which is a transesterified oil and fat obtained by random transesterification of an oil and fat composition having a saturated fatty acid content of 16 or more carbon atoms of 35 to 70% by mass. .

  It is possible to obtain an oil / fat composition having a continuous phase of fats and oils, such as butter cream and plastic fat / fat composition, which has less oiliness, good melting in the mouth, and good heat-resistant shape retention.

Hereinafter, the oil and fat composition having the oil and fat of the present invention as a continuous phase will be described in detail based on preferred embodiments thereof.
First, the transesterified oil and fat used in the present invention will be described.
The transesterified fat is a fat (hereinafter also referred to as transesterified fat A) obtained by random transesterification of a specific fat blend. And in this fatty acid composition, the fatty acid composition has a saturated fatty acid content of 14 or less carbon atoms of 20 to 45 mass%, preferably 30 to 45 mass%, and a saturated fatty acid content of 16 or more carbon atoms of 35 to 70 mass%. %, Preferably 40 to 60% by mass of fat and oil blend (hereinafter also referred to as fat and oil blend A).

  The fat and oil composition A has the fatty acid composition using fats and oils containing saturated fatty acids having 14 or less carbon atoms in the constituent fatty acids and fats and oils containing saturated fatty acids having 16 or more carbon atoms in the constituent fatty acids. Thus, it can obtain by mix | blending. In the fats and oils containing the saturated fatty acid having 14 or less carbon atoms, the content of the saturated fatty acid having 14 or less carbon atoms is preferably 30 to 100%, more preferably 65 to 100% in the constituent fatty acid. In the fats and oils containing the saturated fatty acid having 16 or more carbon atoms, the content of the saturated fatty acid having 16 or more carbon atoms is preferably 30 to 100%, more preferably 70 to 100% in the constituent fatty acid.

  Examples of the fats and oils containing saturated fatty acids having 14 or less carbon atoms include palm kernel oil, coconut oil, Babas oil, and one or more operations among curing, fractionation and transesterification for these. The applied fats and oils can be mentioned, and one or more of these fats and oils can be used. In the present invention, palm kernel oil and / or coconut oil is preferably used.

  Moreover, as said fats and oils containing a saturated fatty acid having 16 or more carbon atoms, for example, palm oil, rice oil, corn oil, cottonseed oil, soybean oil, rapeseed oil (canola oil), Hyelsin rapeseed oil, cocoa butter, lard , Beef tallow, pork tallow, fish oil and oils and fats that have been subjected to one or more operations among hardening, fractionation and transesterification can be mentioned. One or more of these oils and fats Can be used, but in terms of higher saturated fatty acid content, hardened fats and oils of one or more of palm oil, rice oil, corn oil, cottonseed oil, soybean oil, rapeseed oil (canola oil) Or it is preferable to use fractionated hard part oil.

In addition, when using hardened oil and fat, since it is preferable to set it as the oil-and-fat composition which does not contain trans fatty acid in this invention as mentioned below, it is preferable to use extremely hardened oil.
Moreover, in this invention, it is preferable to use fractionated hard part oil rather than hardened oil at the point which can obtain a butter cream with favorable meltability in a mouth, More preferably, fractionated hard part oil of palm oil is used. Is preferred.

  Here, as the transesterified fat / oil A, when the transesterified fat / oil using a hardened fat / oil and the transesterified fat / oil using a fractionated hard part oil are used in combination, the fat / oil composition A containing the fractionated hard part oil in a hard stock is used. It is preferable that the transesterified oil and fat subjected to random transesterification is 20 to 100% by mass, and more preferably 40 to 100% by mass.

  In the oil and fat composition A, the fat and oil containing a saturated fatty acid having 14 or less carbon atoms has a saturated fatty acid content of 14 or less carbon atoms in the fatty acid composition of the oil and fat composition, preferably 20 to 45% by mass, preferably 30 to 30%. It mix | blends so that it may become 45 mass%. Here, when the saturated fatty acid having 14 or less carbon atoms is less than 20% by mass, the dissolution in the mouth becomes worse. On the other hand, when the saturated fatty acid having 14 or less carbon atoms is more than 45% by mass, the physical properties are poor in storage stability (hydrolysis) and heat-resistant shape retention.

  Further, in the oil and fat composition A, the fat and oil containing the saturated fatty acid having 16 or more carbon atoms has a saturated fatty acid content of 16 or more carbon atoms in the fatty acid composition of the oil and fat composition, preferably 35 to 70% by mass. It mix | blends so that it may become 40-60 mass%. Here, if the saturated fatty acid having 16 or more carbon atoms is less than 35% by mass, the physical properties are poor in heat-resistant shape retention. Further, when the saturated fatty acid having 16 or more carbon atoms is more than 70% by mass, the dissolution in the mouth becomes worse.

In addition, you may add other fats and oils to the said fat and oil compound A, if the content of the saturated fatty acid of 14 or less carbon atoms and the content of the saturated fatty acid of 16 or more carbon atoms in the fatty acid composition are said ranges.
And the said transesterified oil and fat is obtained by performing random transesterification with respect to the fat and oil compound A mentioned above. The random transesterification method may be a chemical catalyst method or an enzyme method as long as it is a random transesterification reaction.

  Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate. Examples of the enzyme having no regioselectivity include, for example, the genus Alcaligenes, the genus Rhizopus, and the Aspergillus ( Examples include lipases derived from the genus Aspergillus, the genus Mucor, the genus Penicillium and the like. The lipase can be used as an immobilized lipase by being immobilized on a carrier such as an ion exchange resin or diatomaceous earth and ceramic, or can be used in the form of a powder.

  In the constituent fatty acid composition, the transesterified fat / oil A preferably has an unsaturated fatty acid content of 5 to 30% by mass, particularly preferably 20 to 30% by mass. When the unsaturated fatty acid content is 5% by mass or more, it is easy to make the mouth melt even better. Moreover, it is easy to make a preservability (oxidation) and heat-resistant shape retention property still more favorable because unsaturated fatty acid content shall be 30 mass% or less.

Here, it is preferable that the transesterified fat / oil A has a melting point of preferably 35 to 48 ° C., more preferably 35 to 40 ° C., in order to obtain a good mouth melt.
In the present invention, the melting point is an ascending melting point and can be measured by the method described in the Japan Oil Chemists' Society established standard oil analysis method.

  The oil / fat composition comprising the oil / fat of the present invention as a continuous phase is an oil / fat composition in which the oil / fat contained in the composition comprises a hard stock and a low melting point oil / fat, It was used for all. As described above, the oil phase of a fat composition having a general fat and oil as a continuous phase is a low melting point oil or fat that is fluid at 30 ° C., a high melting point oil or fat that is not fluid at least at 30 ° C. And it is comprised by adding the hard stock whose melting | fusing point becomes like this. Preferably it is 35-48 degreeC, More preferably, it is 35-40 degreeC.

  Here, the transesterified fat / oil A is a fat / oil which does not exhibit fluidity at least at 30 ° C., and has a melting point of preferably 35 to 48 ° C., more preferably 35 to 40 ° C. Can be used as a hard stock in an oil and fat composition comprising a hard stock and a low-melting-point oil and fat, and therefore can be used for a part or all of the hard stock.

  The ratio of the transesterified fat A in the hard stock is not particularly limited, but in order to achieve both good mouth melting and heat-resistant shape retention, it is preferably 10% by mass or more, more preferably 40% by mass of the hard stock. That's it. The upper limit is 100% by mass, but is preferably 80% by mass or less, and more preferably 75% by mass or less, from the viewpoint that oiliness can be made difficult to feel.

  When the ratio of the transesterified fat A is converted to the content in the oil phase, the transesterified fat A is preferably 4% by mass or more and 75% by mass in the oil phase based on the total amount of fat in the oil phase. %, More preferably 10% by mass or more and less than 60% by mass.

In addition, in the oil / fat composition having the oil / fat of the present invention as a continuous phase, a part of the hard stock is esterified with the following oil / fat blend B in that a water-in-oil cream with a better mouth melt can be obtained. It is preferable that it is the low melting point part or middle melting point part of the exchanged fats and oils B which exchanged.
Oil and fat blend B: 20 to 60% by mass of palm extremely hardened oil, the S / U mass ratio in the fatty acid composition is 1.5 to 4, and the fatty acid content of 14 or less carbon atoms is less than 10% by mass. Oil blend.

  The above-mentioned palm extremely hardened oil is hydrogenated with respect to palm-based fats and oils, preferably until the iodine value is 10 or less, more preferably 5 or less, and even more preferably less than 1, and substantially contains unsaturated fatty acids as constituents. It is an extremely hardened oil obtained by being completely saturated.

  Here, as said palm oil and fat, it is processing oil and fat which used palm oil or palm oil as a raw material, Comprising: If iodine value becomes like this. Preferably it is 35-75, More preferably, it is 45-65, More preferably, it is 45-55. , Palm oil, and any processed oil or fat that has been subjected to one or more operations of fractionation, curing, and transesterification can be used. Moreover, although these palm type fats and oils may be used independently and may be used as a compounding oil which mixed 2 or more types, palm oil is used preferably.

  Among the extremely hardened fats and oils of this palm, the ratio of the saturated fatty acid content of 16 carbon atoms to the saturated fatty acid content of 18 carbon atoms in the fatty acid composition is significantly higher than the extremely hardened fats and oils of other edible fats and oils. It is a very characteristic oil in terms of points.

  Content of the said palm extreme hardened oil in the said oil-fat compound B is 20-60 mass%, Preferably it is 30-60 mass%, More preferably, it is 35-55 mass%. When the content of the palm extremely hardened oil is 20% by mass or more, the effect of improving the creaming property is easily obtained, and the heat-resistant shape retaining property of the obtained plastic fat composition can be further improved. Moreover, when it is 60 mass% or less, it becomes easy to obtain a low melting point part or a middle melting point part at the time of the fractionation described below, and the remarkable deterioration of the yield due to an increase in the high melting point part to be removed can be prevented.

  Moreover, when using the low melting point part or middle melting | fusing point part of the transesterified fats and oils B of the fat and oil blend B, it is necessary that the fatty acid content of 14 or less carbon atoms contained in the fat and oil blend B is less than 10% by mass. Preferably it is less than 5 mass%, More preferably, it is less than 3 mass%. When the content of the fatty acid having 14 or less carbon atoms is less than 10% by mass, the resulting fat and oil composition can have good solidifying properties and heat-resistant shape retention properties, and deterioration of the flavor over time can be prevented.

  The oil and fat other than the above-mentioned palm extremely hardened oil contained in the oil and fat composition B may be any oil and fat suitable for food use, such as soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice Oils such as oil, beni flower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, etc., may be mentioned as liquid oils at room temperature, but also palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat , Beef fat, milk fat, pork fat, cacao butter, fish oil, whale oil, etc., and solid oils at room temperature can be used, and these edible fats can be subjected to physical or chemical treatment such as hydrogenation, fractionation, transesterification, etc. Oils and fats that have been subjected to one or more treatments can also be used. These fats and oils can be used alone or in combination of two or more, but in the fatty acid composition contained in the fat and oil blend B, the mass ratio of S / U is 1.5 to 4, preferably The fatty acid content of 14 or less carbon atoms contained in the oil and fat blend B is less than 10% by mass, more preferably less than 5% by mass, and still more preferably less than 3% by mass so as to be 2.0 to 3.5. It is used so that (However, S represents a saturated fatty acid having 16 or more carbon atoms, and U represents an unsaturated fatty acid having 16 or more carbon atoms.)

  In the fatty acid composition in the oil and fat composition B, the content of saturated fatty acids having 20 or more carbon atoms is preferably 2% by mass or less, more preferably 1% by mass or less, and still more preferably 0.5% by mass or less. Thus, an oil and fat composition having better mouth melting can be obtained.

  Moreover, in the fatty acid composition in the oil and fat composition B, the mass ratio (St / P) of the saturated fatty acid content having 18 carbon atoms / the saturated fatty acid content having 16 carbon atoms is preferably 0.3 to 1.1, more preferably. Is 0.3 to 0.8, and more preferably 0.45 to 0.70, it is possible to obtain an oil and fat composition with good mouth melting.

Therefore, as fats and oils other than the above-mentioned palm extremely hardened oil, it contains a lot of saturated fatty acids (palmitic acid) having 16 carbon atoms such as palm oil and palm fractionated oil, and is saturated with 18 carbon atoms than the saturated fatty acid content having 16 carbon atoms. It is preferable to use fats and oils with low fatty acid (stearic acid) content.
That is, in this invention, it is preferable to use palm oil and / or palm fractionation oil as fats and oils other than palm extremely hardened oil.

The transesterification reaction may be a chemical catalyst method or an enzymatic method, and may be a random ester reaction or a regioselective transesterification reaction. More preferably, it is a random ester reaction using a non-enzymatic enzyme.
Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme having no position selectivity include, for example, the genus Alcaligenes, Rhizopus, Aspergillus ( Examples include lipases derived from the genera Aspergillus, Mucor, and Penicillium. The lipase can be used as an immobilized lipase by being immobilized on a carrier such as an ion exchange resin or diatomaceous earth and ceramic, or can be used in the form of a powder.

In the present invention, the low melting point part or the middle melting point part of the transesterified fat / oil B thus obtained is used. The low melting point portion is a low melting point fraction obtained by separating and removing a high melting point portion by fractionation, and the middle melting point portion is a high melting point portion and a low melting point portion (liquid portion by separation). ) Is a medium-melting-point fraction that has been separated and removed.
As described above, when transesterification is carried out, depending on the fatty acid composition and transesterification rate of the oil and fat composition B, high melting point triglycerides such as trisaturated fatty acid triglycerides, triunsaturated fatty acid triglycerides and monosaturated diunsaturated compounds. A low melting point triglyceride such as a saturated triglyceride that is liquid at room temperature is formed in a certain ratio.

Here, when a large amount of these triglyceride components, particularly a high-saturation trisaturated triglyceride, is contained, the mouth melting and oily feeling deteriorate, so in the present invention, these triglycerides are removed so as to be a certain content or less.
Specifically, the high melting point portion is removed so that the trisaturated triglyceride content is preferably 12% by mass or less, more preferably 10% by mass or less. The lower limit is not particularly limited, but is generally 0.5% by mass, preferably 1.5% by mass.
When using the low melting point part in the present invention, the total content of triunsaturated triglyceride and monosaturated diunsaturated triglyceride is preferably 40% by mass or less, more preferably 35% by mass or less, and further preferably 30% by mass. The following is preferable. The lower limit is not particularly limited, but is generally 10% by mass, preferably 20% by mass.
In addition, when using the middle melting point part in the present invention, the total content of triunsaturated triglyceride and monosaturated diunsaturated triglyceride is preferably 30% by mass or less, more preferably 20% by mass or less, and still more preferably. The low melting point portion is removed so as to be 10% by mass or less. The lower limit is not particularly limited, but is generally 5% by mass, preferably 6% by mass.

  The fractionation method may be obtained by any fractionation method such as solvent fractionation such as acetone fractionation or hexane fractionation, or solvent-free fractionation such as dry fractionation. In this case, solvent fractionation, particularly acetone fractionation is preferred.

Here, the ratio of the low melting point portion or the middle melting point portion of the transesterified fat and oil B in the hard stock is not particularly limited, but preferably 10 to 10 of the hard stock in order to achieve good mouth melting without oily feeling. It is preferable to contain 80 mass%, more preferably 10-55 mass%.
In addition, when the ratio of the low melting point part or the middle melting point part of the transesterified oil and fat B is converted into the content in the oil phase, it is preferably 5 to 40% by mass, more preferably 5 to 25% by mass.

  In addition, in the oil and fat composition having the oil and fat of the present invention as a continuous phase, a part of the hard stock is a palm fractionation middle melting point in that it is possible to obtain a water-in-oil cream with a better mouth melt. It is preferable. Examples of the palm fractionation melting point include those having an iodine value of 30 to 48, preferably 32 to 37.

Here, the ratio of the melting point of the palm fraction occupying the hard stock is not particularly limited, but is preferably 5 to 50% by mass, more preferably 10 to 35% by mass of the hard stock in order to achieve sharp mouth melting. % Content is preferable.
In addition, when the ratio of the said melting | fusing point part for palm fraction is converted into content in an oil phase, it is preferable that it is 5-20 mass%, More preferably, it is 5-25 mass%, More preferably, it is 5-20 mass%.

  In the oil and fat composition having the oil and fat of the present invention as a continuous phase, the low melting point oil and fat needs to exhibit a fluid state at least at 30 ° C., and specific examples thereof include soybean oil, rapeseed oil (canola oil), Oils that are liquid at room temperature such as corn oil, cottonseed oil, olive oil, peanut oil, rice oil, beni flower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, etc., but also palm oil, palm kernel oil Soft oil obtained by fractionating solid oil at room temperature, such as palm oil, shea fat, monkey fat, mango fat, milk fat, beef fat, milk fat, pork fat, cacao fat, fish oil, whale oil, etc. 30 Oils and fats that are fluid at 0 ° C. can also be used. Moreover, also about the fats and oils which gave these oils and fats 1 type, or 2 or more types of physical or chemical processes, such as hydrogenation, fractionation, and transesterification, the processed oils and fats obtained are fluid at 30 degreeC. It can also be used within the range. In the present invention, these fats and oils can be used alone or in combination of two or more.

In this invention, it is preferable from a viewpoint that oxidation stability can be made favorable that a part or all of the said low melting point fat is a palm fractionation soft part oil. Here, the preferable iodine number of this palm fractionation soft part oil is 55-70, More preferably, it is 55-65.
Here, the ratio of the palm fraction soft part oil occupying the low melting point fat is not particularly limited, but in order to suppress heat retention, particularly oil separation, preferably 10 to 80% by mass of the low melting point fat, More preferably, the content is preferably 20 to 75% by mass.
In addition, when the ratio of the said palm fraction soft part oil is converted into content in an oil phase, it is preferable that it is 5-45 mass%, More preferably, it is 10-40 mass%.

Moreover, in this invention, in order to suppress heat-resistant shape retention property, especially oil separation at the time of high temperature storage, part or all of the said low melting point fats and oils satisfy | fills all of following (1)-(3). C is preferred.
(1) Transesterified oil and fat obtained by transesterifying liquid oil and extremely hardened oil.
(2) SFC (solid fat content) is 5 to 25% at 0 ° C, 1 to 5% at 20 ° C, and 0 to 2% at 40 ° C.
(3) It is fluid at 30 ° C.

Hereinafter, the transesterified oil C will be described.
Liquid oils used in (1) above include soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, beni flower oil, high oleic saflower oil, sunflower oil, and high oleic sunflower oil. In addition, liquid oils and fats at room temperature (25 ° C) such as palm oil, palm kernel oil, coconut oil, shea fat, monkey fat, mango fat, milk fat, beef fat, milk fat, pork fat, cocoa butter, It is also possible to use oils and fats which are soft part oils obtained by fractionating solid oils and fats such as fish oil and whale oil at normal temperatures and which are liquid at normal temperatures. In addition, with respect to these oils and fats that have been subjected to one or more physical or chemical treatments such as hydrogenation, fractionation, and transesterification, the processed oils and fats obtained are in a liquid state at room temperature. It can also be used inside. In the present invention, these fats and oils can be used alone or in combination of two or more, but it is easy to obtain transesterified fats and oils having high fluidity at 30 ° C., and the resulting fats and oils are obtained. From the point that it is possible to make the composition melt well, soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, benflower oil, high oleic It is preferable to use one or more of oils and fats that are liquid at room temperature, such as safflower oil, sunflower oil, and high oleic sunflower oil.

  As the extremely hardened oil used in the above (1), hydrogenated fats and oils obtained by hydrogenating edible fats and oils until the iodine value is preferably 5 or less, more preferably 2 or less, and most preferably 1 or less. Can be mentioned. Edible fats and oils used for hydrogenation include soybean oil, rapeseed oil (canola oil), hyelsin rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, beni flower oil, high oleic saflower oil, sunflower oil, and high oleic sunflower oil. Edible oils such as sunflower oil, mustard oil, palm oil, palm kernel oil, palm oil, shea fat, monkey fat, mango fat, milk fat, beef fat, milk fat, pork fat, cacao fat, fish oil, whale oil, etc. Oils and fats that have been subjected to one or more physical or chemical treatments such as hydrogenation, fractionation and transesterification can be used. In the present invention, these fats and oils can be used alone or a mixed oil obtained by mixing two or more kinds can be used as the fats and oils used for the hydrogenation.

Moreover, as the extremely hardened oil, the extremely hardened oil obtained as described above may be used alone or in combination of two or more.
As the extremely hardened oil, the fatty acid composition preferably has a saturated fatty acid content of 16 carbon atoms of 10 to 35 mass%, more preferably 15 to 25 mass%, and a saturated fatty acid content of 20 or more carbon atoms. Is 15 to 50% by mass, more preferably 25 to 45% by mass, because it is possible to obtain plastic oils and fats having good creaming properties and butter cream having both mouth melting and heat-resistant shape retention. preferable.

  As a method for obtaining an extremely hardened oil having the above specific fatty acid ratio, an extremely hardened oil containing a large amount of fatty acids having 16 carbon atoms and an extremely hardened oil containing a large amount of fatty acids having 20 or more carbon atoms are mixed. And a method of making a mixed oil of fats and oils containing a large amount of fatty acids having 16 carbon atoms and fats and oils containing a lot of fatty acids having 20 or more carbon atoms into an extremely hardened oil by hydrogenation, There is a method in which a transesterified oil and fat of a fat and oil containing a large amount and a fat and oil containing a large amount of fatty acids having 20 or more carbon atoms is converted into an extremely hardened oil by hydrogenation.

  As fats and oils containing a large amount of fatty acids having 16 carbon atoms, palm oil or fats and oils subjected to one or more physical or chemical treatments such as hydrogenation, fractionation, and transesterification of palm oil. Preferably, palm oil and / or palm fractionated hard part oil is used. In addition, as fats and oils containing a large amount of fatty acids having 20 or more carbon atoms, Hyelin rapeseed oil, mustard oil, and one or two physical or chemical treatments such as hydrogenation, fractionation, transesterification and the like for these fats and oils The fats and oils which processed the seed | species or more can be mentioned, Preferably Hyelin rapeseed oil is used.

  In the transesterified oil C, the blending ratio of the liquid oil before the transesterification and the extremely hardened oil is 5 to 35% by mass in order to obtain a good effect of the present invention. More preferably, it is 12-25 mass%, More preferably, it is 12-20 mass%. Here, if the blending ratio of the extremely hardened oil is 5% by mass or more, the melting point of the obtained transesterified oil / fat C does not become too low, so that the effect of the present invention can be easily obtained. The melting point of the transesterified fat / oil C to be obtained does not become too high, and can be made suitable for use as a low melting point fat / oil.

The transesterification reaction can be performed according to a conventional method, and may be a chemical catalyst method or an enzymatic method, but it is necessary to be a random transesterification reaction.
Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme include non-regioselective enzymes such as Alcaligenes genus, Rhizopus genus, Examples include lipases derived from the genera Aspergillus, Mucor, Penicillium and the like. The lipase can be used as an immobilized lipase by being immobilized on a carrier such as an ion exchange resin or diatomaceous earth and ceramic, or can be used in the form of a powder.

  The transesterified fat / oil C has an SFC (solid fat content) of 5 to 25% at 0 ° C., preferably 5 to 15%, more preferably 10 to 15% as described in (2) above. -5%, preferably 1-4%, more preferably 1-3%, 0-2% at 40 ° C, preferably 0-1%, more preferably 0%.

  When the SFC is 5% or more at 0 ° C. and 1% or more at 20 ° C., excellent heat-resistant shape retention can be imparted to the oil and fat composition having the oil and fat of the present invention as a continuous phase. On the other hand, when the SFC is 25% or less at 0 ° C. and 5% or less at 20 ° C., the oily feeling can be reduced, and further, when the SFC is 2% or less at 40 ° C., deterioration of mouth melting can be prevented. .

Moreover, when using the said transesterified oil C, it is necessary to be fluid at 30 degreeC as said (3).
If it is not fluid at 30 ° C., it becomes unsuitable for use as a low-melting-point oil and fat composition having an oil and fat as a continuous phase, and further, there is a possibility that the meltability in the mouth is also deteriorated.

In the case of using the transesterified fat / oil C, the ratio of the transesterified fat / oil C in the low melting point fat / oil is not particularly limited. However, in order to achieve both good mouth melting and heat-resistant shape retention, it is preferable to use the low melting point fat / oil. Is 10% by mass or more, more preferably 50% by mass or more. In addition, about an upper limit, it is 100 mass%.
In addition, when the ratio of the transesterified oil C is converted to the content in the oil phase, it is preferably 5% by mass or more, and more preferably 25% by mass or more. In addition, about an upper limit, Preferably it is 75 mass% or less.

  In the oil and fat composition having the oil and fat of the present invention as a continuous phase, the mixing ratio (mass ratio) of the hard stock and the low melting point oil and fat is not particularly limited, but the former: the latter is 20:70 to 70:30. Is preferable, and it is more preferable that it is 30: 70-50: 50. When the ratio of both, that is, the ratio of the hard stock is 30% by mass or more, it is difficult to cause oil separation, and it is easier to obtain good heat-resistant shape retention, and when the hard stock is 70% by mass or less, good melting is achieved. It is easier to obtain.

  Furthermore, in the oil and fat composition having the oil and fat of the present invention as a continuous phase, the fatty acid content of the oil and fat contained in the composition preferably has a fatty acid content of 12 or less carbon atoms of 15.0 mass% or less, more preferably. It shall be 12.0 mass% or less.

In order to make it into the said range, it can obtain by mix | blending the usage-amount of a lauric oil so that the said fatty acid content of a C12 or less may become the said fatty acid content.
Laurin-based fats and oils are fats and oils having an appropriate melting point and melt in the mouth so that they are widely used as fats and oils for chocolate, and are widely used to obtain a good mouth-melting fat and oil composition, but are easily hydrolyzed. In addition, since the melting point is lowered and the heat-resistant shape retention property is deteriorated, it is preferable to reduce the amount of lauric oil used as much as possible.

  The oil and fat composition comprising the oil and fat of the present invention as a continuous phase has the above-mentioned transesterified oil and fat A, but having good mouth melting and heat-resistant shape retention without using a large amount of lauric oil and fat, butter cream and plasticity It can be set as an oil-and-fat composition.

  Moreover, it is preferable that the fat composition which uses the fats and oils of this invention as a continuous phase does not contain trans fatty acid substantially. Here, “substantially free of trans fatty acid” means that in the fatty acid composition of the fats and oils contained in the fat and oil composition, the trans fatty acid content is preferably less than 10% by mass, more preferably 5% by mass or less, most preferably It means that it is 1.4 mass% or less.

Hydrogenation is a typical method for increasing the melting point of fats and oils. Partially hydrogenated fats and oils usually contain about 10 to 50% by mass of trans fatty acids in the constituent fatty acids. On the other hand, there are almost no trans fatty acids in natural fats and oils, and the fats and oils derived from ruminants contain only less than 10% by mass. In recent years, as described above, an oil composition that has not been subjected to chemical treatment, particularly hydrogenation, that is, an oil composition that is substantially free of trans fatty acids and has an appropriate consistency has been required. ing.
The transesterified fat and oil A used in the fat and oil composition having the fat and oil of the present invention as a continuous phase contains substantially no trans fatty acid, and therefore by not using partially hydrogenated fats and oils for other low melting point fats and hard stocks. Even if it does not contain trans fatty acid, it can be set as a butter cream or a plastic fat composition having an appropriate consistency.

  Although the amount of fats and oils in the fat and oil composition of the present invention varies depending on the form of the fat and oil composition having fats and oils as a continuous phase, it is generally preferably 40% by mass or more, and more preferably 45% by mass or more. The upper limit is 100% by mass.

  Moreover, other components can be contained in the oil and fat composition having the oil and fat of the present invention as a continuous phase. Other ingredients include, for example, water, emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as citric acid, acetic acid, lactic acid and gluconic acid, milk, condensed milk, skimmed milk powder, casein and whey. Milk and dairy products such as powder, butter, cream, natural cheese, processed cheese, fermented milk, sugars and sugar alcohols such as sucrose, liquid sugar, honey, glucose, maltose, oligosaccharide, chickenpox, sorbitol, reduced starch syrup, molasses , Dextrins, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel, and red bean pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soybean protein, eggs and various Egg products, flavorings, seasonings, pH adjusters, food preservatives, shelf life improvers, fruit, fruit juice, coffee, nut paste, spices, cacao mass A powder, grains, beans, vegetables, meat, food materials and food additives such as seafood and the like.

  In the oil / fat composition of the present invention, the amount of water varies depending on the form of the oil / fat composition having the oil / fat as a continuous phase, and may contain no water. When the oil / fat composition of the present invention is an emulsion having a continuous phase of oil / fat such as W / O type, O / W / O type, etc., the amount of water in the composition is such that good mouth-melting is obtained. It is preferably 5% by mass or more and 25% by mass or less, and more preferably 10% by mass or more and 25% by mass or less.

  Examples of the emulsifiers include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxy Ethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin, enzyme-treated lecithin, saponins and the like can be mentioned, and one or more selected from these can be used. Although there is no restriction | limiting in particular in the compounding quantity of the said emulsifier, Preferably it is 0-3 mass% in the oil-fat composition which uses the fats and oils of this invention as a continuous phase, More preferably, it is 0-1.5 mass%.

  Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like, and one or more selected from these can be used. The blending amount of the thickening stabilizer is not particularly limited, but is preferably 0 to 10% by mass, more preferably 0 to 5% by mass in the oil and fat composition using the oil and fat of the present invention as a continuous phase.

Next, the preferable manufacturing method of the oil-fat composition which uses the fats and oils of this invention as a continuous phase is demonstrated.
In the oil and fat composition having the oil and fat of the present invention as a continuous phase, the oil and fat contained in the composition comprises a hard stock and a low melting point oil and fat, and part or all of the hard stock is saturated with 14 or less carbon atoms in the fatty acid composition. After dissolving the oil phase which is a transesterified fat A obtained by random transesterification of a fat and oil blend A having a fatty acid content of 20 to 45% by mass and a saturated fatty acid content of 16 or more carbon atoms of 35 to 70% by mass It can be manufactured by cooling and crystallizing.

  Specifically, first, if necessary, a water phase is mixed and emulsified in the oil phase. It is then desirable to sterilize. The sterilization method may be a batch type in a tank or a continuous type using a plate type heat exchanger or a scraping type heat exchanger. Next, the oil phase is cooled and crystallized. Preferably, cooling plasticization is performed. The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a compinator, and a perfector, a plate heat exchanger, and the like, and a combination of an open type diacooler and a compressor. Can be mentioned.

  In addition, when using the above-mentioned other components, the oil-soluble component can be basically produced by adding it to the oil phase and the water-soluble component to the aqueous phase, but for the purpose of avoiding fouling. The water-soluble component can also be produced by dispersing it in the oil phase, and the oil-soluble component can also be produced by dispersing it in the water phase.

  Moreover, it does not matter whether nitrogen, air, or the like is included in any of the production steps when producing an oil or fat composition having the oil or fat of the present invention as a continuous phase.

  The oil and fat composition comprising the oil and fat of the present invention as a continuous phase is used for filling, sand, topping, spread, kneading, folding, spraying, coating, frying, confectionery and bread making fields, cooking Although it can be widely used in the fields and prepared foods, among the above applications, conventionally, many water-based ingredients and raw materials with large specific gravity have been used. It can be suitably used for (butter) cream for filling, sanding, topping, spread and the like.

That is, the oil / fat composition having the oil / fat of the present invention as a continuous phase is preferably a plastic oil / fat composition such as butter cream or margarine / shortening, and more preferably a butter cream.
The butter cream is an oil / fat composition having an oil / fat as a continuous phase and a cream having an aqueous phase containing sugar, and the emulsification type includes W / O type, O / W / O type, O / O type is mentioned. As the production method, in addition to the production method described above, a method of creaming a plastic oil / fat composition and blending saccharides, eggs, milk, a taste material and the like can be mentioned.

  Generally, as described above, butter cream is often produced using lauric fats and oils, and therefore, there is a risk of flavor deterioration due to hydrolysis, and since it contains a lot of moisture, it originally has heat-resistant shape retention. However, it is worse than a sugar cream that does not contain an aqueous phase, and further there is a problem of deterioration in heat-resistant shape retention due to a melting point drop. However, since the oil / fat composition having the oil / fat of the present invention as a continuous phase can be produced without using a lauric oil / fat, even when it is made into a butter cream containing moisture, this flavor deterioration and heat resistance There is no fear of deterioration of shape retention, and oil-off is suppressed even in storage in a temperature range exceeding 30 ° C.

  Moreover, when the oil and fat composition having the oil and fat of the present invention as a continuous phase is a plastic oil and fat composition, margarine containing water (including fat spread) or shortening not containing water may be used, but margarine is preferable. .

  And since creaming property is also favorable, it can be widely used in the confectionery / bakery field, the cooking field, and the side dish field. In particular, it has excellent meltability and heat-resistant shape retention, so it can be obtained by baking confectionery dough obtained by the sugar batter method, the flower batter method, or the all-in-mix method. Pound cake, fruit cake, madeleine, baumkuchen, castella It is particularly excellent for kneading baked confectionery such as butter cakes such as ice box cookies, wire cut cookies, cookies and rungs.

  In addition, chocolate shall not be contained in the fat composition which uses the fats and oils of this invention as a continuous phase. This is because chocolate does not contain an aqueous phase, and the continuous phase is not an aqueous phase but an oil phase, but as a matter of fact, chocolate is a mixture of fats and oils and fine particles.

Hereinafter, the present invention will be further described with reference to examples and comparative examples, but the present invention is not limited to these examples.
In the following examples and the like, the fatty acid content indicates the fatty acid content in the constituent fatty acid composition unless otherwise specified.

[Production Example 1]
A fat blend obtained by mixing palm kernel oil and palm extremely hardened oil at a mass ratio of 50:50 is randomly transesterified using a chemical catalyst and purified by a conventional method to obtain a transesterified fat I having a melting point of 43 ° C. It was.
The transesterified oil I had a saturated fatty acid content of 14 or less carbon atoms of 35.8% by mass, a saturated fatty acid content of 16 or more carbon atoms of 53.8% by mass, and an unsaturated fatty acid content of 10.8% by mass. . The trans fatty acid content was less than 1% by mass.

[Production Example 2]
A fat blend obtained by mixing palm kernel oil and palm extremely hardened oil at a mass ratio of 80:20 is subjected to random transesterification using a chemical catalyst and purified by a conventional method to obtain a transesterified fat II having a melting point of 33 ° C. It was.
The transesterified oil II had a saturated fatty acid content of 14 or less carbon atoms of 58.0% by mass, a saturated fatty acid content of 16 or more carbon atoms of 27.6% by mass, and an unsaturated fatty acid content of 13.3% by mass. . The trans fatty acid content was less than 1% by mass.

[Production Example 3]
An oil / fat blend in which palm kernel oil and palm stearin were mixed at a mass ratio of 50:50 was subjected to random transesterification using a chemical catalyst and purified by a conventional method to obtain a transesterified oil / fat III having a melting point of 36 ° C.
The above transesterified oil III had a saturated fatty acid content of 14 or less carbon atoms of 37 mass%, a saturated fatty acid content of 16 or more carbon atoms of 38.6 mass%, and an unsaturated fatty acid content of 22.8 mass%. The trans fatty acid content was less than 1% by mass.

[Production Example 4]
The palm fraction soft part oil having an iodine value of 55 was randomly transesterified using a chemical catalyst and purified by a conventional method to obtain a transesterified oil IV having a melting point of 40 ° C. The trans-fatty acid content of the transesterified fat / oil IV was 1% by mass.

[Production Example 5]
A fat and oil blend consisting of 55 parts by weight of palm oil and 45 parts by weight of palm extremely hardened oil was subjected to a random transesterification reaction using Na methylate as a catalyst, and purified by a conventional method to obtain a transesterified fat and oil V.
In addition, the mass ratio of S / U in the oil and fat blend used for the transesterification is 2.6, the mass ratio of St / P is 0.58, and the content of saturated fatty acids having 14 or less carbon atoms is less than 3 mass%. The saturated fatty acid content having 20 or more carbon atoms was less than 0.5% by mass, and the trans fatty acid content was less than 1% by mass.
The high melting point part was removed from the transesterified fat / oil V by dry fractionation, and the obtained low melting point part was purified by a conventional method to obtain the low melting point part I of the transesterified fat / oil.
The tri-saturated triglyceride content in the low melting point part I of the transesterified oil / fat is 9.4% by mass, the total content of the tri-unsaturated triglyceride and the mono-saturated di-unsaturated triglyceride is 25.8% by mass, and the carbon number is 14 or less. The saturated fatty acid content was less than 3% by mass, the saturated fatty acid content having 20 or more carbon atoms was less than 0.5% by mass, and the trans fatty acid content was less than 1% by mass.

[Production Example 6]
Mixed fats and oils (saturation of 16 carbon atoms) mixed with 80 parts by mass of rapeseed oil (canola oil), as an extremely hardened oil, an extremely hardened oil of palm oil and an extremely hardened oil of Haieru rapeseed oil in a mass ratio of 50:50 Fatty acid content is 24% by mass, and saturated fatty acid content of 20 or more carbon atoms is 30% by mass). A transesterified oil VI having a SFC (solid fat content) of 15% at 0 ° C., 3% at 20 ° C., 0% at 40 ° C. and fluid at 30 ° C. was obtained. The trans fatty acid content was less than 1% by mass.

<Manufacture of butter cream>
[Examples 1 to 12]
From 50 parts by weight of mixed fats and oils according to each of Examples 1 to 12 in Table 1, 0.1 parts by weight of glycerin monofatty acid ester, 0.3 parts by weight of lecithin and 0.3 parts by weight of fragrance An oil phase is dissolved, and an aqueous phase composed of 40 parts by weight of invert sugar liquid sugar (water content 30% by weight) and 9.3 parts by weight of water is gradually mixed, emulsified, rapidly quenched and plasticized, and a W / O type emulsion. Butter creams 1 to 12 were obtained.
Transesterified fats and oils A in the oil phase of the obtained butter creams 1 to 12 (saturated fatty acids having a fatty acid composition having a saturated fatty acid content of 14 or less carbon atoms of 20 to 45% by mass and having 16 or more carbon atoms) A ratio of 35 to 70% by mass of a fat and oil blend obtained by random transesterification, a ratio of the transesterified fat and oil III in the hard stock, and a low ratio of the transesterified fat and oil in the hard stock. Ratio of melting point I, ratio of the above-mentioned middle fraction of palm fraction in hard stock, percentage of palm fraction soft part oil in low melting point fat, ratio of transesterified fat VI in low melting point fat, blending ratio of hard stock and low melting point fat Table 2 shows the content of fatty acids having 12 or less carbon atoms and the content of trans fatty acids in the fatty acid composition of the fats and oils contained. It was mounting.
The obtained butter creams 1 to 12 were subjected to the following sensory test and heat-resistant shape retention test.

[Comparative Examples 1-2]
Oil consisting of 50 parts by weight of mixed fats and oils according to the respective comparative examples 1 and 2 in Table 1, 0.1 part by weight of glycerin monofatty acid ester, 0.3 parts by weight of lecithin and 0.3 parts by weight of perfume Dissolve the phase, gradually mix and emulsify an aqueous phase consisting of 40 parts by weight of invert sugar liquid sugar (water content 30% by weight) and 9.3 parts by weight of water, and then rapidly plasticize to form a W / O emulsion. Butter cream 13-14 was obtained.
Low melting point of the transesterified fats and oils V occupying the hard stock, the proportion of the transesterified fats and oils A occupying the hard stock, the ratio of the transesterified fats and oils III occupying the hard stock in the oil phases of the obtained butter creams 13 to 14 Part I ratio, ratio of the above-mentioned palm fraction middle melting point in the hard stock, ratio of palm fraction soft part oil in the low melting point fat, ratio of transesterified oil VI in the low melting point fat, blending ratio of hard stock and low melting point fat, The fatty acid content and trans fatty acid content of 12 or less carbon atoms in the fatty acid composition of the fats and oils contained are shown in Table 2.
The obtained butter creams 13 to 14 were subjected to the following sensory test and heat-resistant shape retention test.

<Sensory inspection and heat-resistant shape retention test>
About the obtained butter creams 1-14, the sensory test and the heat-resistant shape retention test were done. In the sensory test, a sample prepared at 25 ° C. overnight was used, and 17 panelists evaluated each of mouth melting and oily feeling in 4 stages according to the following evaluation criteria. did. In the heat-resistant shape retention test, after adjusting the temperature of the butter cream to 25 ° C, place it in a squeeze bag, squeeze it into a petri dish with a chrysanthemum die, cover it, and adjust the temperature to 5 ° C for 60 minutes The oil-off condition and the shape retention (sagging) condition were observed overnight in each thermostatic bath at 20 ° C., 25 ° C. and 30 ° C., and evaluated in four stages according to the following evaluation criteria. The evaluation results are shown in Table 3.

(Melting melting evaluation standard)
◎ Very good ○ Good △ Somewhat inferior × Bad

(Evaluation criteria for oiliness)
◎ It is refreshing, fresh and crisp.
○ Although it is refreshing, it is slightly inferior in sharpness.
△ Feels slightly oily.
× It is oily and has poor sharpness.

(Evaluation criteria for heat-resistant shape retention)
◎ No oil-off and shape retention is no problem.
○ Slight oil-off is observed, but there is no problem with shape retention.
△ There is oil-off and shape retention is slightly bad.
× Oil off is severe and shape retention is poor.

Claims (9)

The fats and oils contained in the composition consist of hard stock and low melting point fats and oils,
Part or all of the hard stock
A transesterified oil and fat composition obtained by random transesterification of an oil and fat blend having a saturated fatty acid content of 14 to 14 carbon atoms and a fatty acid composition of 20 to 45 mass% and a saturated fatty acid content of 16 or more carbon atoms of 35 to 70 mass%. An oil and fat composition having an oil and fat as a continuous phase.   The oil / fat composition using the oil / fat according to claim 1 as a continuous phase, containing the transesterified oil / fat in the oil phase based on the total amount of oil / fat in the oil phase. Some of the hard stock above
Establish an oil / fat blend containing 20 to 60% by mass of palm extremely hardened oil, having a S / U mass ratio of 1.5 to 4 in the fatty acid composition, and having a fatty acid content of 14 or less carbon atoms of less than 10% by mass. The oil-and-fat composition which uses the fats and oils of Claim 1 or 2 as a continuous phase which is a low melting point part or medium melting | fusing point part of the transesterified fats and oils (S represents a saturated fatty acid with 16 or more carbon atoms, U is 16 carbon atoms Represents the above unsaturated fatty acids).   The fats and oils composition which uses the fats and oils of any one of Claims 1-3 whose one part of the said hard stock is a palm fractionation intermediate melting | fusing part as a continuous phase.   The oil or fat composition having the oil or fat according to any one of claims 1 to 4 as a continuous phase, wherein a part or all of the low melting point oil and fat is a palm fraction soft part oil. The fat and oil composition having the fat or oil according to any one of claims 1 to 5 as a continuous phase, wherein a part or all of the low melting point fat is a transesterified fat and oil satisfying all of the following (1) to (3): Stuff.
(1) Transesterified oil and fat obtained by transesterifying liquid oil and extremely hardened oil.
(2) SFC (solid fat content) is 5 to 25% at 0 ° C, 1 to 5% at 20 ° C, and 0 to 2% at 40 ° C.
(3) It is fluid at 30 ° C.   The fat and oil composition which uses the fat and oil of any one of Claims 1-6 whose fatty acid content of a carbon number of 12 or less is 15 mass% or less in a fatty acid composition.   The fat and oil composition which uses the fat and oil of any one of Claims 1-7 whose continuous fatty acid content is less than 10 mass% in a fatty acid composition. The fats and oils composition which uses the fats and oils of any one of Claims 1-8 which are butter cream as a continuous phase.