JP2020028238A - Fat composition for frozen confectionery - Google Patents

Abstract

To provide a fat composition for frozen confectionery capable of obtaining frozen confectionery excellent in rich taste when taken in the mouth.SOLUTION: A fat composition for frozen confectionery of this invention contains 20-60 mass% of laurate as constituent fatty acid, and has an SFC of 30 or higher at 20°C and an SFC of 8 or higher at 30°C.SELECTED DRAWING: None

Description

  The present invention relates to a fat and oil composition for frozen confectionery.

  BACKGROUND ART In the manufacture of frozen confectionery (frozen confectionery) products such as ice creams and ice confections, it has been known to use vegetable fats and oils as oil phase components. Frozen confections produced from vegetable fats and oils have the advantage of being produced relatively inexpensively, compared to frozen confections produced from raw milk, and therefore consume a large amount. In the production of frozen confectionery using vegetable oils and fats, an emulsifier, a stabilizer, and the like are usually used to obtain a stable emulsion.

Ice creams and ice confections are often eaten at high temperatures in the summer and melt out before or during eating, making it difficult to maintain the original shape and texture of frozen confections for a long time. In particular, when purchasing ice creams and ice desserts at convenience stores and the like, the ice creams and ice desserts tend to be melted before returning home. In addition, the melted liquid ice creams and ice confections may drip into the hands, giving consumers discomfort. Therefore, development of a frozen confection that is difficult to melt even at high temperatures in summer is desired.
On the other hand, in recent years, high-grade frozen confectionery has become popular, and there is a tendency that frozen confectionery such as ice cream having excellent flavor is favored. As a fat and oil composition for frozen confectionery that focuses on such properties, as a fat and oil composition for frozen confectionery excellent in sharpness and richness, Patent Literature 1 discloses SUS such as palm mid fraction (palm middle melting point). And fat compositions containing, as main components, fats and oils rich in type triglycerides and lauric fats and containing 1 to 4% by weight of SSS-type triglycerides derived from non-lauric fats and oils (S in SUS = 16 to 22 carbon atoms) U = is an unsaturated fatty acid having 16 to 22 carbon atoms, and S in the SSS is a saturated fatty acid having 14 to 22 carbon atoms).
Patent Document 2 discloses a frozen confectionery mix containing butterfat and a transesterified oil of a laurin-based fat and a palm-based fat / oil as a mix for frozen confectionery having a good mouth melting and rich in milky flavor (see Patent Document 2). Patent Document 2).

JP 2007-166965 A JP-A-2005-0040041

However, the frozen confectionery produced using the oil and fat composition of Patent Document 1 has a problem that the richness when eaten is not yet sufficient (Comparative Example 2 in this specification).
Further, the frozen confectionery mix of Patent Document 2 is to improve the milk flavor by increasing the blending of butterfat, and vegetable oils and fats are produced by increasing the blending of butterfat with heat shock and shape retention. It is only added to reduce the problem. Moreover, the frozen confectionery manufactured using the frozen confectionery mix of Patent Document 2 has a problem that, as in Patent Document 1, it is not possible to obtain a sufficiently rich feeling when eaten (Comparative Example 3 in this specification). ).

The present invention has been made in view of the above problems, and an object of the present invention is to provide a fat and oil composition for frozen confectionery which is suitable for obtaining a frozen confection having excellent richness when eaten.
Another object of the present invention is to provide a frozen confectionery fat or oil composition which is excellent in richness when eaten and which is suitable for obtaining frozen confections which are difficult to dissolve even at high temperatures in summer.

  The present inventor has made earnest efforts from a fat and oil composition for frozen confectionery containing 20 to 60% by mass of lauric acid as a constituent fatty acid, having an SFC at 20 ° C. of 30 or more and an SFC at 30 ° C. of 8 or more. The obtained frozen confectionery was found to be excellent in richness, and completed the present invention. That is, the present invention is as follows.

[1] 20 to 60% by mass of lauric acid is contained as a constituent fatty acid,
An oil / fat composition for frozen confectionery, wherein the SFC at 20 ° C is 30 or more, and the SFC at 30 ° C is 8 or more.
[2] The fat or oil composition for frozen confections according to [1], wherein the SFC at 35 ° C is 10 or less.
[3] The fat or oil composition for frozen confections according to [1] or [2], which contains 12 to 30% by mass of stearic acid as a constituent fatty acid.
[4] The oil or fat composition for frozen confections according to any one of [1] to [3], wherein the amount of oleic acid contained as a constituent fatty acid is 0 to 25% by mass.
[5] The fat or oil composition for frozen confections according to any one of [1] to [4], which comprises at least 50% by mass of an extremely hardened lauric oil or fat.
[6] The fat or oil composition for frozen confections according to any one of [1] to [5], which comprises at least 20% by mass of a transesterified oil of an extremely hardened palm kernel oil.
[7] The fat or oil composition for frozen confectionery according to any one of [1] to [6], further comprising a palm-based fat or oil.
[8] The method according to any one of [1] to [7], wherein the content of SSS-type triglyceride derived from non-lauric fat (where S represents a saturated fatty acid having 14 to 22 carbon atoms) is less than 1% by mass. Fat composition for frozen confectionery.
[9] A frozen confection comprising the oil or fat composition according to any one of [1] to [8].
[10] The frozen confection according to [9], wherein the frozen confection is ice cream or ice confection.

By using the oil and fat composition for frozen confectionery of the present invention, a frozen confection having excellent richness when eaten can be obtained.
In addition, by using the oil and fat composition for frozen confectionery of the present invention, a frozen confection having excellent richness when eaten and hardly dissolving even at high temperatures in summer can be obtained.

Hereinafter, embodiments for implementing the present invention will be described.
<< oil composition for frozen confectionery >>
The oil and fat composition for frozen confectionery of the present invention contains lauric acid as a constituent fatty acid in an amount of 20 to 60% by mass, has an SFC at 20 ° C of 30 or more, and an SFC at 30 ° C of 8 or more.
Frozen confectionery is confectionery, such as ice cream and ice confectionery (such as ice candy), that is served in a frozen or chilled state.
In the present specification and the claims, ice creams are milk or food produced using these as raw materials, processed or frozen as main raw materials, and having a milk solid content of 3.0. % (Excluding fermented milk), which is a concept including ice cream, ice milk and lacto ice.
In the present specification and the claims, among the frozen confections, ice cream refers to a confection having a milk solid content of 15.0% or more and a milk fat content of 8.0% or more. Ice milk refers to milk milk having a milk solid content of 10.0% or more and a milk fat content of 3.0% or more. Lactic ice refers to one having a milk solid content of 3.0% or more. Frozen desserts are those having a milk solids content of less than 3.0%.
In addition, when preparing frozen confectionery from the oil and fat composition for frozen confectionery of the present invention, milk fat can be added to the oil phase portion as described below, but in the present specification and claims, "oil and fat" is used. The term "composition" means an oil / fat composition comprising a vegetable oil / fat (that is, an oil / fat other than milk fat) unless otherwise specified.
In the present specification and claims, the term “richness” refers to a feeling that the flavor and taste of the frozen confection, which are felt when the frozen confectionery is eaten, remain in the mouth after eating. The higher the richness, the more the flavor and taste can be felt in the mouth even after eating frozen confectionery. Conversely, a frozen confection having no richness immediately loses its flavor and taste in the mouth immediately after eating the frozen confection. Frozen sweets without richness can be said to be light.

<Solid fat content (SFC)>
The oil and fat composition for frozen confectionery of the present invention has an SFC at 20 ° C. of 30 or more (unit:%). The SFC at 20 ° C. is preferably 35 to 90, more preferably 35 to 85, still more preferably 35 to 80, and even more preferably 40 to 75. It is also preferable that the SFC at 20 ° C. is 65 to 75.
When the SFC at 20 ° C. is within the above range, a frozen confection having excellent richness can be obtained. In addition, frozen confections that are difficult to melt even at high temperatures in summer can be easily obtained.
In addition, the oil and fat composition for frozen confectionery of the present invention has an SFC of 8 or more at 30 ° C. The SFC at 30 ° C. is preferably from 8 to 50, more preferably from 8 to 40, even more preferably from 8 to 32, still more preferably from 10 to 32, and from 12 to 32. Is more preferable. Further, the SFC at 30 ° C. is preferably 15 to 32.
When the SFC at 30 ° C. is within the above range, a frozen confection having excellent richness can be obtained. In addition, frozen confections that are difficult to melt even at high temperatures in summer can be easily obtained.
Further, the oil and fat composition for frozen confectionery of the present invention preferably has an SFC at 35 ° C. of 10 or less. The SFC at 35 ° C. is more preferably from 0.1 to 10, still more preferably from 0.5 to 9, and still more preferably from 1 to 8.
When the SFC at 20 ° C. and 30 ° C. is within the above range and the SFC at 35 ° C. is within the above range, it is possible to obtain a frozen confection that is not only excellent in richness but also difficult to dissolve even at high temperatures in summer. it can.
SFC (unit:%) can be measured as follows based on a standard fat and oil analysis method (2.2.9-2013, solid fat content (NMR method)). That is, the oil and fat composition is held at 60 ° C. for 30 minutes, and after the oil and fat composition is completely melted, the oil and fat composition is held at 0 ° C. for 30 minutes to solidify. After that, it is kept at 25 ° C. for 30 minutes, tempered, and then kept at 0 ° C. for 30 minutes. Then, after maintaining at the measurement temperature of each SFC for 30 minutes, SFC is measured.

<Rising melting point>
The oil and fat composition for frozen confectionery of the present invention preferably has a rising melting point of 30 to 45 ° C, more preferably 32 to 38 ° C, and still more preferably 33 to 38 ° C.
The rising melting point can be measured by the standard fat / oil analysis method (2.2.4.2-1996), melting point (rising melting point).

<Lauric acid content>
In the fat and oil composition for frozen confectionery of the present invention, the ratio of lauric acid in the constituent fatty acids of all the fats and oils contained in the fat and oil composition for frozen confectionery is 20 to 60% by mass. The ratio of lauric acid is preferably 25 to 55% by mass, more preferably 30 to 55% by mass, still more preferably 35 to 55% by mass, and 40 to 50% by mass. Is even more preferred.
When the ratio of lauric acid is within the above range, a frozen confection having an excellent richness and hard to dissolve even at a high temperature in summer (having good shape-retaining property) is easily obtained.

<Stearic acid content>
In the fat and oil composition for frozen confectionery of the present invention, the proportion of stearic acid in the constituent fatty acids of all fats and oils contained in the fat and oil composition for frozen confectionery is preferably 12 to 30% by mass, and more preferably 15 to 25% by mass. % Is more preferable.

<Palmitic acid content>
In the fat and oil composition for frozen confectionery of the present invention, the proportion of palmitic acid in the constituent fatty acids of all fats and oils contained in the fat and oil composition for frozen confectionery is preferably 30% by mass or less, and 1 to 30% by mass. Is more preferable, it is more preferably 2 to 25% by mass, still more preferably 3 to 20% by mass, still more preferably 4 to 15% by mass, and 5 to 10% by mass. Is even more preferred.

<Oleic acid content>
In the fat and oil composition for frozen confectionery of the present invention, the ratio of oleic acid (cisC18-1) in the constituent fatty acids of all the fats and oils contained in the fat and oil composition for frozen confectionery is preferably 0 to 25% by mass. , More preferably 0 to 20% by mass, still more preferably 0 to 15% by mass, still more preferably 0 to 10% by mass, and even more preferably 0 to 5% by mass. Preferably, it is still more preferably 0 to 2% by mass, and even more preferably 0 to 1% by mass.

<Unsaturated fatty acid content>
In the oil and fat composition for frozen confectionery of the present invention, the proportion of unsaturated fatty acids in the constituent fatty acids of all the fats and oils contained in the oil and fat composition for frozen confectionery is preferably 0 to 30% by mass, and 0 to 25% by mass. % By mass, more preferably 0 to 20% by mass, even more preferably 0 to 15% by mass, even more preferably 0 to 10% by mass, It is still more preferably 5% by mass, still more preferably 0 to 2% by mass, and even more preferably 0 to 1% by mass.

<Extremely hardened lauric oil>
In the present specification and claims, lauric fats and oils are a general term for fats and oils containing 35% by mass or more of lauric acid as a constituent fatty acid.
In the present specification and claims, the extremely hardened oil means that the unsaturated fatty acid of the raw material fat is almost completely obtained by hydrogenation (preferably, the unsaturated fatty acid is 5% by mass or less, more preferably 3% by mass or less, and even more (Preferably 1% by weight or less, even more preferably 0.8% by weight or less) or a completely saturated fat or oil. The hydrogenation can be carried out according to a conventional method, for example, a method described in "Practical use of edible oil production" (written by Takaaki Miyagawa, Koshobo, July 5, 1988, first edition, first printing).
The oil and fat composition for frozen confectionery of the present invention preferably contains an extremely hardened oil of a lauric oil or fat. By containing an extremely hardened oil of lauric fat, a frozen confection that gives a rich feeling when eaten is easily obtained.
The extremely hardened oil of lauric fat is preferably contained in the fat and oil composition for frozen confectionery in an amount of 50% by mass or more, more preferably 50 to 100% by mass, even more preferably 55 to 100% by mass. It is still more preferably contained in an amount of 60 to 100% by mass, still more preferably 70 to 100% by mass, even more preferably 80 to 100% by mass, and more preferably 90 to 100% by mass. Even more preferably, it is most preferably 100% by mass.
That is, the fat and oil composition of the present invention preferably contains an extremely hardened oil of lauric fat as a main component (50% by mass or more in the fat or oil composition).
Examples of the extremely hardened oil of laurin-based oils and fats include extremely hardened oil of palm kernel oil, extremely hardened oil of coconut oil, and oils and fats which are transesterified among one or more of these. Among these, the extremely hardened oil of laurin-based fats and oils preferably contains an extremely hardened oil of palm kernel oil and / or a transesterified oil of an extremely hardened oil of palm kernel oil, and the transesterification of an extremely hardened oil of palm kernel oil. More preferably, it contains oil. The extremely hardened oil of the lauric fat is preferably a transesterified oil of an extremely hardened oil of palm kernel oil and / or an extremely hardened oil of palm kernel oil. More preferably, there is.
Transesterification can be performed using methods known in the art. For example, a non-selective transesterification method and a selective (directed) transesterification method may be mentioned. Among these, the non-selective type is preferable.
One type of extremely hardened oil of lauric fat may be used alone, or two or more types of extremely hardened oil of lauric fat may be used in combination.

  In addition, the oil and fat composition for frozen confectionery of the present invention preferably contains 20% by mass or more, more preferably 25% by mass or more, even more preferably 30% by mass or more of the palm kernel extremely hardened transesterified oil. . There is no particular upper limit on the amount of the extremely hardened palm kernel transesterified oil, and it may be 100% by mass, 80% by mass, 60% by mass, or 50% by mass. You may. By including the palm kernel extremely hardened transesterified oil, a frozen confection that is excellent in richness when eaten and hardly melts even at high temperatures in summer is easily obtained.

<Palm-based fats and oils>
In the present specification and claims, palm-based fats and oils are a general term for fats and oils derived from palm fruits, and palm oil, fats and oils obtained by separating palm oil, and transesterification of one or more of these fats and oils Or hardened oils and fats. Note that palm kernel oil, a fractionated oil thereof, and a transesterified oil thereof, which are fats and oils derived from palm kernels, are not included in palm fats and oils.
The palm fats and oils preferably contain palmitic acid (C16-0) as a constituent fatty acid in an amount of 30% by mass or more, more preferably 30 to 80% by mass, and even more preferably 30 to 60% by mass.
The fat and oil composition for frozen confectionery of the present invention may contain palm-based fat and oil. The amount of palm-based fat or oil in the fat or oil composition for frozen confectionery is preferably 50% by mass or less, more preferably 0 to 40% by mass, even more preferably 0 to 30% by mass, It is still more preferably 0 to 20% by mass, still more preferably 0 to 10% by mass, and even more preferably 0% by mass. In addition, the lower limit of the content of the palm oil or fat may be 0% by mass, 0.1% by mass, 1% by mass, or 10% by mass. , 20% by mass, or 30% by mass. When the amount of the palm-based fat is within the above range, a frozen confection can be produced without impairing the effects of the present invention.
Examples of the palm fats and oils include palm oil, palm olein, palm double olein, palm super olein, palm stearin, palm mid fraction, and transesterified oils thereof. Among them, the palm-based fats and oils are preferably at least one selected from the group consisting of palm mid fraction, palm double olein and their transesterified oils, more preferably palm mid fraction and palm double olein, and palm mid fraction. Is even more preferred. The transesterified oil may be transesterified between one of the above oils and fats, or may be transesterified between two or more thereof.
Palm olein is a low melting point oil obtained by fractionating palm oil. Palm stearin is a high melting point oil obtained by fractionating palm oil. Palm double olein and palm super olein are low-melting-point fraction fats and oils obtained by separating palm olein. Palm mid fraction is a high melting point oil obtained by further separating palm olein.
One kind of palm-based fats and oils may be used alone, or two or more kinds of palm-based fats and oils may be used in combination.

<Other fats and oils>
The oil and fat composition for frozen confectionery of the present invention may contain other oils and fats as long as the effects of the present invention are not impaired. Specific examples include liquid fats and oils, extremely hardened fats and oils of liquid fats and oils, MCTs (medium chain fatty acid oils), and lauric fats and oils other than extremely hardened fats of lauric fats and oils. In addition, liquid fats and oils contain 60 mass% or more of unsaturated fatty acids as a constituent fatty acid, and refer to fats and oils which are liquid at normal temperature (preferably 20 degreeC). Specific examples of liquid fats and oils include soybean oil, high oleic rapeseed oil, rapeseed oil, high oleic sunflower oil, sunflower oil, high oleic safflower oil, corn oil, cottonseed oil, safflower oil, olive oil, linseed oil, sesame oil, egoma oil, Grape seed oil, chia seed oil, rice oil, pumpkin seed oil, avocado oil, macadamia nut oil, hemp oil, argan oil, almond oil, walnut oil, and their transesterified oils. Examples of the laurin-based fats and oils other than the extremely hardened oils of the laurin-based fats and oils include palm kernel oil, coconut oil, fractionated oils thereof, and fats and oils transesterified between one or more of these.
When other fats and oils are contained, the proportion of the other fats and oils is preferably 10% by mass or less, more preferably 5% by mass, more preferably 2% by mass, based on the total mass of the frozen confectionery fats and oils composition. Is still more preferable, and 0 mass% is particularly preferable.

<Iodine value>
The oil and fat composition for frozen confectionery of the present invention preferably has an iodine value of less than 25, more preferably 22 or less, even more preferably 20 or less, and even more preferably 15 or less. Is even more preferably 10 or less, still more preferably 5 or less, even more preferably 2 or less, and even more preferably 1 or less.

<Other optional ingredients>
The oil and fat composition for frozen confectionery of the present invention may contain an antioxidant and the like, if necessary, in addition to the above components, as long as the effects of the present invention are not impaired. Antioxidants include vitamin E, vitamin C, rosemary extract, tea extract, lingonberry extract and the like.

In the fat and oil composition for frozen confectionery of the present invention, the content of SSS-type triglyceride derived from non-lauric fat (where S represents a saturated fatty acid having 14 to 22 carbon atoms) is less than 1% by mass (preferably 0.1% by mass). It is preferably 8% by mass or less, more preferably 0.5% by mass or less, even more preferably 0.3% by mass or less, and still more preferably 0% by mass. Moreover, the fat and oil composition for frozen confectionery of the present invention comprises only an extremely hardened oil of a lauric fat or an extremely hardened oil of a lauric fat and other fats and oils (a lauric fat and oil other than the extremely hardened lauric oil and And / or non-lauric fats, preferably non-lauric fats), provided that the content of SSS-type triglycerides derived from non-lauric fats is within the above range.
In the fat and oil composition for frozen confectionery of the present invention, the mass ratio between the extremely hardened oil of the lauric fat and other fats and oils is preferably 50:50 to 100: 0, and 55:45 to 100: 0. Is more preferably 60:40 to 100: 0, even more preferably 65:35 to 100: 0, and even more preferably 70:30 to 100: 0. More preferably, the ratio is 80:20 to 100: 0, even more preferably 90:10 to 100: 0, and even more preferably 100: 0.
<Application>
The oil and fat composition for frozen confectionery of the present invention can be used for producing frozen confectionery. Among the frozen confectionery, the oil and fat composition for frozen confectionery of the present invention can be preferably used for production of ice creams and / or ice confections, and can be preferably used for production of ice milk, lacto ice and ice confections. It can be used even more preferably for producing lactoice.

The frozen confectionery produced from the oil / fat composition of the present invention is excellent in richness when eaten. Therefore, it is possible to provide a high-quality frozen confectionery that has been required in recent years.
In addition, the frozen confectionery produced from the fat and oil composition of the present invention, which has an SFC of 10% or less at 35 ° C., is not only excellent in richness but also hard to dissolve even at a high temperature in summer. Ice creams and ice confections are often eaten at high temperatures in the summer and melt out before or during eating, making it difficult to maintain the original shape and texture of frozen confections for a long time. In particular, when purchasing ice creams and ice desserts at convenience stores and the like, the ice creams and ice desserts tend to be melted before returning home. In addition, the melted liquid ice creams and ice confections may drip into the hands, giving consumers discomfort. The frozen confectionery produced from the oil or fat composition of the present invention is less likely to dissolve even at a high temperature in summer (ie, excellent in shape retention), so that the above-mentioned problems hardly occur.
The oil or fat composition of the present invention may be mixed with milk fat to obtain an oil or fat-milk fat containing composition.

<< Ice Mix / Frozen Confectionery (Frozen Confectionery) >>
An ice mix, which is an oil-in-water emulsified oil / fat composition, can be produced from the above oil / fat composition as described below. The ice mix refers to an oil-in-water emulsified oil / fat composition before being solidified into a frozen confection by cooling and stirring. By stirring the ice mix while cooling it, a frozen confectionery can be manufactured.
(Oil phase)
The ice mix of the present invention comprises a water phase portion and an oil phase portion, and the oil phase portion contains the oil or fat composition for frozen confectionery of the present invention.
In the present invention, the oil phase portion may further contain milk fat as a fat or oil in addition to the fat or oil composition for frozen confectionery of the present invention. Examples of the milk fat include milk fat derived from butter oil, butter, fresh cream, milk and the like.

The oil phase of the ice mix of the present invention may contain a lipophilic emulsifier, a flavoring agent, a coloring agent, and the like, in addition to the fats and oils (milk fats). Examples of the emulsifier include conventionally known emulsifiers such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride, sugar ester, and the like. May be used.
In the present invention, the mass ratio of the oil phase portion to the total mass of the ice mix is preferably 1 to 35% by mass, more preferably 3 to 30% by mass, and further preferably 5 to 25% by mass. More preferred. In the present invention, the mass ratio of the fat and oil composition of the present invention to the total mass of the ice mix is preferably 1 to 30% by mass, more preferably 3 to 25% by mass, and 5 to 20% by mass. Is even more preferred.

(Aqueous phase)
In addition to water, a stabilizer, an emulsifier (such as a sucrose fatty acid ester), sodium caseinate, skim milk powder, and saccharides may be added to the aqueous phase portion of the ice mix of the present invention. If necessary, thickening polysaccharides such as sodium citrate, sodium tripolyphosphate, sodium diphosphate, sodium bicarbonate, sodium hexametaphosphate, and carrageenan, and flavors may be added. Examples of the saccharide include starch syrup, powdered candy, sucrose, maltose, sorbitol, maltitol, erythritol, trehalose, and the like, and these may be appropriately combined as needed.
When the aqueous phase contains skim milk powder, the amount of skim milk powder (solid content) is preferably from 1 to 20% by mass, and preferably from 2 to 15% by mass, based on the total mass of the ice mix. More preferably, it is even more preferably 3 to 12% by mass.
Thereafter, the oil phase part and the water phase part are heated to 60 ° C. to 90 ° C., mixed and pre-emulsified. After the pre-emulsification, the mixture is sterilized by a batch sterilization method or a UHT sterilization method using an indirect heating method or a direct heating method, homogenized with a homogenizer, and cooled to about 0 to 10 ° C, preferably about 5 ° C, and aged. Thereby, the ice mix (oil-in-water type emulsified oil / fat composition) of the present invention can be produced.
The frozen confectionery of the present invention can be produced by cooling the obtained ice mix to about -10 to 0C, preferably about -5C while stirring.

<<< Preparation of fat composition >>>
After mixing the fats and oils and the mixing ratio (% by mass) shown in Tables 1 and 2, the crystals were completely dissolved. Thereafter, decolorization and deodorization were performed to obtain the respective oil and fat compositions of Examples 1 to 7 and Comparative Examples 1 to 4. Table 3 shows the proportions of the constituent fatty acids of the fats and oils used in Examples 1 to 7 and Comparative Examples 1 to 4. Tables 4 and 5 show the constituent fatty acid compositions of the oil and fat compositions of Examples 1 to 7 and Comparative Examples 1 to 4. In Tables 3 to 5,% means% by mass.

The palm kernel extreme hardness transesterified oil used in Examples 1 to 6 is an oil or fat obtained by non-selectively transesterifying the palm kernel extremely hardened oil.
The transesterified oil of palm oil and palm oil used in Comparative Example 3 is a fat obtained by mixing palm oil and palm oil at a mass ratio of 40:60 and then transesterifying.

  In Tables 3 to 5, for example, C12-0 means a fatty acid having 12 carbon atoms and having no carbon-carbon double bond, that is, lauric acid. cisC18-1 means a cis unsaturated fatty acid having 18 carbon atoms and one carbon-carbon double bond, that is, oleic acid.

<< physical properties >>
Fatty acid composition of fats and oils and fats and oils compositions used in Examples 1 to 7 and Comparative Examples 1 to 4, SFC, rising melting point, non-lauric fat-derived SSS-type triglyceride (S is a saturated fatty acid having 14 to 22 carbon atoms) The amount and iodine value were measured by the following methods.
<Fatty acid composition>
The measurement was performed in accordance with the reference fat / oil analysis method 2.4.4.3-2013 fatty acid composition (capillary gas chromatography, no internal standard used).
The gas chromatograph was Model GC-2010 manufactured by Shimadzu Corporation. The column is SP-2560 manufactured by SUPELCO.

<SFC>
The solid fat content (SFC, unit:%) of each of the fat and oil compositions of Examples 1 to 7 and Comparative Examples 1 to 4 was determined by reference fat and oil analysis method (2.2.9-2013, solid fat content (NMR method)). Was measured based on the following. That is, the fat and oil composition was held at 60 ° C. for 30 minutes, and after the fat and oil composition was completely melted, it was held at 0 ° C. for 30 minutes and solidified. Thereafter, the substrate was kept at 25 ° C. for 30 minutes to perform tempering, and then kept at 0 ° C. for 30 minutes. Then, after holding at the measurement temperature of each SFC for 30 minutes, the SFC was measured. The results are shown in Tables 1 and 2.

<Rising melting point (° C)>
The measurement was performed according to the standard fat and oil analysis method (2.2.4.2-1996) and the melting point (rising melting point).

<SSS-type triglyceride derived from non-lauric fats and oils>
The SSS-type triglyceride content was measured by a high performance liquid chromatograph.

<Iodine value>
The measurement method of the iodine value was measured by the standard fat and oil analysis method 2.3.4.1-2013 iodine value (Wis-cyclohexane method).

<< Test 1: Lactic ice >>
Using the oil and fat compositions of Examples 1 to 7 and Comparative Examples 1 to 4, lactoice was produced by the following method.

<< Production of Ice Mix >>
After mixing the oil phase, the aqueous phase a, and the aqueous phase b shown in Table 6, the aqueous phase a was added to the aqueous phase b, and the mixture was sufficiently stirred and mixed. The aqueous phase after mixing was heated, the oil phase was added at 80 ° C., and pre-emulsification and sterilization were performed at 85 ° C. for 15 minutes. Thereafter, homogenization was performed with a homogenizer (80 kg / cm ² ) to obtain an ice mix.
In Table 6,% means mass%.

乳化剤：：サンソフトＮｏ．５６１Ｖ（太陽化学）
安定剤：ネオソフトＩＬ-２２０（太陽化学）

Emulsifier :: Sunsoft No. 561V (Taiyo Chemical)
Stabilizer: Neosoft IL-220 (Taiyo Chemical)

<Production method of frozen confectionery (lacto ice)>
The ice mix obtained above was put into a freezer and cooled to −5 ° C. while stirring at 220 rpm to obtain lacto ice.
Using the obtained lactoice, overrun was evaluated by the following method.
<Overrun (OR) (%)>
Overrun refers to the rate of increase (%) in volume of lactoice after freezing relative to the volume of the ice mix before freezing. When the ice mix is cooled (freezing) with stirring, air is taken in and solidified to form lacto ice. At this time, the rate of increase in volume due to the entrapped air is overrun. The overrun was determined according to the following equation. The results are shown in Tables 1 and 2.
Overrun (%) = (mass of ice mix before freezing of fixed volume−mass of lacto ice after freezing of same volume) / (mass of lacto ice after freezing of same volume) × 100
Next, the lacto ice obtained by the above-mentioned production method was put in a container, covered, and cured at -20 ° C overnight or more, and then the following evaluation was performed.
<< Evaluation test >>

<Rich feeling>
The lactoice obtained by the above-mentioned production method was cured at -20 ° C. for one night or more, and an evaluation test of a thick feeling was performed. In the evaluation test, six panelists tasted each lactoice in a room at 20 ° C., and the richness of the lactoice of Comparative Example 1, which is a general composition of lactoice, was set to 1. When the richness of the lacto ice of No. 7 was set to 5, the richness of the lacto ice of each of the examples and the comparative examples was evaluated on a scale of 1 to 5. The larger the value, the better the richness. The average value of the evaluation of richness by six panelists was used as the evaluation value.
When the evaluation value is 3.5 or more, A +, 3.0 or more to less than 3.5 is A, 2.5 or more to less than 3.0 is B, and less than 2.5 is C, and the evaluation is B or more (that is, A + , A or B) were passed. Among the evaluations of A + to C, lacto ice having an evaluation of A + is most excellent in richness.
The results are shown in Tables 1 and 2.
<Dissolution rate (%)>
A tea strainer was set in a 300 mL beaker, and about 85 g of lactoice was placed on the tea strainer, and after 5 minutes and 10 minutes, the mass of lactoice melted under the tea strainer was measured, and the elution rate was calculated by the following equation.
Dissolution rate (%) = Dissolution amount (g) / Ice amount of ice (g) for 1 cup placed × 100
The ambient temperature during the test was 35 ° C. The results are shown in Tables 1 and 2.

<< Result >>
As is clear from the results shown in Tables 1 and 2, lactoice produced from the fat and oil compositions of Comparative Examples 1 to 4 has a small SFC at 20 ° C. or 30 ° C. of the fat and oil composition, and has a rich feeling when eaten. Bad (C rating).
On the other hand, the ratio of lauric acid in all the constituent fatty acids of the fat and oil composition was 20 to 60% by mass, and the SFC at 20 ° C and 30 ° C was sufficient in the lactoice produced from the fat and oil compositions of Examples 1 to 7. it was high. As a result, it was excellent in richness (A + or A evaluation).
In addition, it was found that the lacto ice produced from the oil and fat compositions of Examples 1 to 6 had not only a rich feeling but also a low elution rate even when left at 35 ° C. for 10 minutes, and it was difficult to dissolve even at a high temperature in summer.
Furthermore, the lacto ices produced from the oil and fat compositions of Examples 1 to 7 all showed a good overrun (OR).

<< Test 2: Ice milk >>
Next, ice milk was produced by the following method using the fat and oil composition of Example 1 and Comparative Example 3 and milk fat. Further, ice milk (ice cream) in which the fat and oil composition of Example 1 was entirely replaced with milk fat was produced (Reference Example 1), and ice milk produced from the fat and oil composition of Example 1 and Comparative Example 3 was obtained. Was used for comparison.

<< Production of Ice Mix >>
After mixing the component a shown in Table 7, 47% fresh cream and 20% sweetened egg yolk were added and heated, and in the case of the ice milks of Example 1 and Comparative Example 3, the respective fats and oils compositions were added at 40 ° C. In addition, the mixture was pre-emulsified at 65 ° C. for 10 minutes and then heated to 85 ° C. for sterilization. Then added 0.15 parts by weight of vanilla flavor relative to the mixture 100 parts by weight of the resulting performs homogenized at 2 stages homogeneous type homogenizer (first stage 120 kg / cm ^2, 2-stage 40 kg / cm ² ), I got an ice mix. In addition, the amount of the raw material to be added was adjusted so that the sum of the proportions of the milk fat and the vegetable fat in the ice mix of Example 1 and Comparative Example 3 was equal to the proportion of the milk fat in the ice mix of Reference Example 1. did.
In Table 7,% means mass%.

<Manufacture of frozen sweets (ice milk)>
The ice mix obtained above was put into a freezer and cooled to −5 ° C. while stirring at 180 rpm to obtain ice milk. The OR of the ice milk obtained by the above production method was measured. Then, after putting in a container and closing and hardening at -20 degreeC or more overnight, the following evaluation was performed.

<Rich feeling>
The ice milk obtained by the above manufacturing method was cured at -20 ° C overnight or more, and a thickness evaluation test was performed. In the evaluation test, six panelists tasted each ice milk in a room at 20 ° C., and the richness of the lactoice of Comparative Example 1, which is a general composition of the lactoice produced in Test 1, was set to 1, and the richest feeling was obtained. When the richness of the lacto ice of Example 7 in which was felt was set to 5, the richness of each ice milk was evaluated on a scale of 1 to 5. The larger the value, the better the richness. The average value of the evaluation of richness by six panelists was used as the evaluation value.
When the evaluation value is 3.5 or more, A +, 3.0 or more to less than 3.5 is A, 2.5 or more to less than 3.0 is B, and less than 2.5 is C, and the evaluation is B or more (that is, A + , A or B) were passed. Among the evaluations of A + to C, ice milk having an evaluation of A + is most excellent in richness.
Table 8 shows the results.

<Dissolution rate (%)>
Set a tea strainer in a 300 mL beaker, put about 85 g of ice milk on the tea strainer, measure the mass of the ice milk melted under the tea strainer after 5 minutes and 10 minutes, and calculate the dissolution rate by the following formula did. Table 8 shows the results.
Dissolution rate (%) = Dissolution amount (g) / Ice amount of ice (g) for 1 cup placed × 100
The ambient temperature during the test was 35 ° C.

<Milk flavor>
The ice milk obtained by the above production method was cured at -20 ° C overnight or more, and the milk flavor was evaluated. In the sensory evaluation, six panelists tasted each ice milk in a room at 20 ° C., the milk flavor of ice milk (ice cream) of Reference Example 1 was set to 5, and the milk flavor of lacto ice of Comparative Example 1 was set to 1. Then, the milk flavor of each ice milk was evaluated on a scale of 1 to 5. The higher the value, the stronger the milk flavor. The average value of the milk flavor evaluation of six panelists was used as the evaluation value. Table 8 shows the results.
5: Milk flavor is strong 4: Milk flavor is slightly strong 3: Milk flavor is not strong but sufficient milk flavor 2: Milk flavor is slightly weak 1: Milk flavor is weak

<< Result >>
As is clear from the results shown in Table 8, the ice milk produced from the oil / fat composition of Comparative Example 3 had a poor richness when eaten (C evaluation).
On the other hand, in the ice milk produced from the oil and fat composition of Example 1, the ratio of lauric acid to all the constituent fatty acids of the oil and fat composition was 20 to 60% by mass, and the SFC at 20 ° C and 30 ° C was sufficiently high. Was. As a result, it was excellent in richness (A rating).
In addition, it was found that the ice milk produced from the oil / fat composition of Example 1 had not only a rich feeling but also a low elution rate even when left at 35 ° C. for 10 minutes, and it was difficult to dissolve even at a high temperature in summer.
From the above results, it was found that the oil and fat composition of the present invention exerts excellent effects not only in lactoice but also when used for the production of ice milk. Therefore, the oil and fat composition of the present invention can be suitably used for producing frozen confectionery.

  ADVANTAGE OF THE INVENTION According to this invention, the frozen confection excellent in the rich feeling at the time of eating can be obtained. Therefore, the present invention is extremely useful industrially.

Claims (10)

Contains 20-60% by mass of lauric acid as a constituent fatty acid,
An oil / fat composition for frozen confectionery, wherein the SFC at 20 ° C is 30 or more, and the SFC at 30 ° C is 8 or more.   The fat and oil composition for frozen confectionery according to claim 1, wherein the SFC at 35 ° C is 10 or less.   The fat and oil composition for frozen confectionery according to claim 1 or 2, which contains 12 to 30% by mass of stearic acid as a constituent fatty acid.   The fat and oil composition for frozen confectionery according to any one of claims 1 to 3, wherein the amount of oleic acid contained as a constituent fatty acid is 0 to 25% by mass.   The fat and oil composition for frozen confectionery according to any one of claims 1 to 4, wherein the fat and oil composition contains 50% by mass or more of an extremely hardened oil of a lauric fat or oil.   The fat and oil composition for frozen confectionery according to any one of claims 1 to 5, comprising at least 20% by mass of a transesterified oil of an extremely hardened palm kernel oil.   The oil and fat composition for frozen confectionery according to any one of claims 1 to 6, further comprising a palm-based oil and fat.   The fat and oil composition for frozen confectionery according to any one of claims 1 to 7, wherein the content of SSS-type triglyceride derived from non-lauric fat (where S represents a saturated fatty acid having 14 to 22 carbon atoms) is less than 1% by mass. object.   A frozen confection comprising the oil / fat composition according to claim 1.   The frozen confection according to claim 9, wherein the frozen confection is an ice cream or ice confection.