JP2020099312A - Powdered oil and fat composition for filling, and filling containing the same - Google Patents

Abstract

To provide a filling having a shape-retaining property and good melting property in mouth even though there is little exudation to food material.SOLUTION: There is provided a filling containing the following powdered oil and fat composition for filling and a liquid filling raw material. When total triglyceride content is 100% by mass, the powdered oil and fat composition for filling contains 65 to 99% by mass of one or more XXX type triglycerides which has fatty acid residues X of carbon number x at first to third positions and 35 to 1% by mass of one or more X2Y triglycerides which is obtained by replacing one fatty acid residue X in the XXX type triglyceride with fatty acid residue Y of carbon number y. The carbon number x is an integer selected from 10 to 12. The carbon number y is independently an integer selected from x+2 to x+12 and an integer of 22 or less.SELECTED DRAWING: Figure 10

Description

The present invention relates to a powdered oil and fat composition for filling, and a filling containing the same.

Various fillings are used for fresh confectionery, cakes, and the like that are refrigerated foods. Usually, the filling is used by applying it to food dough, bread, etc., sandwiching it, or filling it with shoehide etc., but if the filling exudes into the food dough, the dough becomes soft and the texture is However, there was a drawback that it decreased.
Therefore, water-soluble carrageenan and the like have been used to prevent the filling from seeping into the food material (Patent Document 1).
Further, starch is often used in order to improve the shape retention and body feeling of the filling, but it cannot be denied that a starchy texture peculiar to starch is obtained when the content of starch is increased (Patent Documents 2 and 3). ). As described above, when starch is used as the raw material for the filling, the shape retention of the filling can be improved, but the texture of the filling becomes poor.

JP 2002-171912 A JP, 2010-148462, A

An object of the present invention is to provide a filling having shape retention, little or no exudation to food material, and good melting in the mouth.

The present inventor has conducted extensive studies in order to solve the above problems, and by using a specific powdered fat composition as a raw material for filling, the filling has shape-retaining properties and exudes to food dough. It was found that a filling with good melting in the mouth can be obtained in spite of the small amount, and the present invention has been completed.

That is, the present invention relates to the following.
[1] When the total triglyceride content is 100% by mass, 65 to 99% by mass of one or more XXX type triglycerides having a fatty acid residue X of carbon number x at the 1st to 3rd positions and the XXX type A powdered fat and oil composition for filling containing 35 to 1% by mass of one or more X2Y triglycerides in which one of the fatty acid residues X of triglyceride is replaced with a fatty acid residue Y of carbon number y,
The carbon number x is an integer selected from 10 to 12,
The powdery fat and oil composition for filling, wherein the carbon number y is an integer selected from x+2 to x+12 and an integer of 22 or less.
[2] A filling containing the powdered fat and oil composition for filling according to [1] and a liquid filling raw material.
[3] The content of the powdered fat and oil composition for filling in the filling is 5 to 50% by mass, and the content of the liquid filling raw material is 95 to 50% by mass. [2] Filling described.
[4] The liquid filling material is water, milk, milk, fresh cream, vegetable cream, liquid ice cream mix, yogurt, fermented milk, alcoholic beverage, vinegar, fruit juice, green tea, green tea, fruit juice, fruit juice, fruit One or more selected from puree, vegetable juice, vegetable puree, sports drink, jelly beverage, lactic acid beverage, soup stock, soy sauce, sauce, mayonnaise, processed seafood, processed azuki bean, and processed fruit The filling according to [2] or [3], which is characterized.
[5] A food containing the filling according to any one of [2] to [4].
[6] A method for producing a filling, which comprises mixing the following powdered oil and fat composition for filling with a liquid filling raw material at a temperature of 25° C. or lower.
Powdered oil and fat composition for filling: When the total triglyceride content is 100% by mass,
65 to 99% by mass of one or more XXX type triglycerides having a fatty acid residue X of carbon number x at the 1st to 3rd positions, and one of the fatty acid residues X of the XXX type triglyceride is a fatty acid of carbon number y A powdery fat and oil composition for filling containing 35 to 1% by mass of one or more X2Y type triglycerides substituted with a residue Y,
The carbon number x is an integer selected from 10 to 12,
The powdery fat and oil composition for filling, wherein the carbon number y is an integer selected from x+2 to x+12 and an integer of 22 or less.
[7] The content of the powdered fat and oil composition for filling in the filling is 5 to 50% by mass, and the content of the liquid filling raw material is 95 to 50% by mass. [6] A method for manufacturing the filling described.
[8] The liquid filling material is water, milk, milk, fresh cream, vegetable cream, liquid ice cream mix, yogurt, fermented milk, alcoholic beverage, vinegar, fruit juice, green tea, matcha tea, fruit juice, fruit juice, fruit One or more selected from puree, vegetable juice, vegetable puree, sports drink, jelly beverage, lactic acid beverage, soup stock, soy sauce, sauce, mayonnaise, processed seafood, processed azuki bean, and processed fruit The method for producing a filling according to [6] or [7], which is characterized.

According to the present invention, it is possible to provide a filling having shape retention, little or no exudation to food material or cooked rice, and good melting in the mouth.
When the filling of the present invention is used, since the exudation of the filling into the food dough or the cooked rice is reduced or the exudation is eliminated, the coloring caused by the soaking of the filling into the food dough or the cooked rice can be suppressed.
Further, when the filling of the present invention is used, the exudation of the filling into the food dough or the cooked rice is reduced, or the exudation is eliminated, so that the deterioration of the texture of the food dough or the cooked rice due to the exudation of the filling is suppressed. You can

FIG. 1 is a photograph immediately after applying the filling of Comparative Example 1 to a sponge. FIG. 2 is a photograph immediately after applying the filling of Comparative Example 2 to a sponge. FIG. 3 is a photograph immediately after applying the filling of Comparative Example 3 to the sponge. FIG. 4 is a photograph immediately after applying the filling of Example 1 to the sponge. FIG. 5 is a photograph immediately after applying the filling of Example 2 to the sponge. FIG. 6 is a photograph immediately after applying the filling of Example 3 to the sponge. FIG. 7 is a photograph of a cross section of the sponge from which the filling was removed after the filling-coated sponge of Comparative Example 4 was stored at 20° C. for 24 hours. FIG. 8 is a photograph of a cross section of the sponge from which the filling was removed after the filling-coated sponge of Comparative Example 5 was stored at 20° C. for 24 hours. FIG. 9 is a photograph of a cross section of the sponge from which the filling was removed after the filling-coated sponge of Comparative Example 6 was stored at 20° C. for 24 hours. FIG. 10 is a photograph of a cross section of the sponge from which the filling was removed after the filling-coated sponge of Example 4 was stored at 20° C. for 24 hours. FIG. 11 is a photograph of a cross section of the sponge from which the filling was removed after the filling-coated sponge of Example 5 was stored at 20° C. for 24 hours. FIG. 12 is a photograph of a cross section of the sponge from which the filling was removed after the filling-coated sponge of Example 6 was stored at 20° C. for 24 hours. FIG. 13 is a photograph of the filling of Example 7 that was die-cut with a disher. FIG. 14 is a photograph of the filling of Example 8 that was die-cut with a disher. FIG. 15 is a photograph of the filling of Example 9 die-cut with a disher. FIG. 16 is a photograph of the filling of Example 10 die-cut with a disher. FIG. 17 is a photograph immediately after applying the filling of Comparative Example 7 to the sponge. FIG. 18 is a photograph immediately after applying the filling of Comparative Example 8 to the sponge. FIG. 19 is a photograph immediately after applying the filling of Comparative Example 9 to a sponge. FIG. 20 is a photograph of a cross section of the sponge from which the filling was removed after the filling-coated sponge of Comparative Example 10 was stored at 20° C. for 24 hours. FIG. 21 is a photograph of a cross section of the sponge from which the filling was removed after the filling-coated sponge of Comparative Example 11 was stored at 20° C. for 24 hours. FIG. 22 is a photograph of a cross section of the sponge from which the filling was removed after the filling-coated sponge of Comparative Example 12 was stored at 20° C. for 24 hours. FIG. 23 is a photograph immediately after applying the filling of Comparative Example 13 to a sponge. FIG. 24 is a photograph immediately after applying the filling of Comparative Example 14 to a sponge. FIG. 25 is a photograph immediately after applying the filling of Comparative Example 15 to a sponge. FIG. 26 is a photograph of a cross section of the sponge from which the filling was removed after the filling-coated sponge of Comparative Example 16 was stored at 20° C. for 24 hours. FIG. 27 is a photograph of a cross section of the sponge from which the filling was removed after the filling-coated sponge of Comparative Example 17 was stored at 20° C. for 24 hours. FIG. 28 is a photograph of a cross section of the sponge from which the filling was removed after the filling-coated sponge of Comparative Example 18 was stored at 20° C. for 24 hours.

First, the powdery fat and oil composition for filling of the present invention will be described.
As the powdered oil/fat composition for filling of the present invention, the powdered oil/fat composition described in WO 2016/013582 can be used.
The powdered fat and oil composition for filling has a total triglyceride content of 100% by mass, and 65 to 99% by mass of one or more XXX type triglycerides having a fatty acid residue X of carbon number x at the 1st to 3rd positions. %, and 35 to 1% by mass of one or more X2Y triglycerides in which one of the fatty acid residues X of the XXX triglyceride is substituted with a fatty acid residue Y of carbon number y. The carbon number x is an integer selected from 10 to 12, and the carbon number y is an integer selected from x+2 to x+12 and is an integer of 22 or less. It is a powdered fat composition.

<Characteristics of powdered oil and fat composition for filling>
The powdery fat and oil composition for filling of the present invention is a powdery solid at room temperature (20°C).
The loose bulk density of the powdered fat and oil composition for filling of the present invention is preferably 0.1 to 0.6 g/cm ³ , more preferably 0.1 to 0.5 g/cm ³ , and even more preferably It is 0.1 to 0.4 g/cm ³ .
Here, the "loose bulk density" is a packing density in a state where the powder is naturally dropped.
The loosened bulk density (g/cm ³ ) can be measured with a powder tester (model PT-X) manufactured by Hosokawa Micron Corporation.
Specifically, the sample is charged in the powder tester, the upper chute in which the sample is charged is vibrated, and the sample is dropped naturally into the measuring cup below. The sample rising from the measuring cup is scraped off, the mass (Ag) of the sample corresponding to the internal volume (100 cm ³ ) of the receiver is weighed, and the loose bulk density is calculated from the following formula.
Loose bulk density (g/cm ³ )=A (g)/100 (cm ³ ).

The powdery fat and oil composition for filling of the present invention usually has a form of plate crystals or spherical crystals, and preferably has a form of plate crystals. Here, the spherical shape means that the aspect ratio is 1.0 or more and less than 1.1, and the plate shape means that the aspect ratio is 1.1 or more. The aspect ratio is defined as the ratio of the long side length to the short side length of a particle figure, which is surrounded by a rectangle circumscribing so as to minimize the area.
The powdery fat and oil composition for filling of the present invention has, for example, 0.5 to 200 μm, preferably 1 to 100 μm, more preferably 1 to 50 μm, particularly preferably 1 to 30 μm, and even more preferably 1 to 20 μm, and especially Even more preferably, it has an average particle diameter (effective diameter) of 1 to 15 μm.
The average particle diameter (effective diameter) in the present invention is measured by a wet measurement based on a laser diffraction scattering method (ISO133201, ISO9276-1) with a particle size distribution measuring device (for example, Nikkiso Co., Ltd., device name: Microtrac MT3300ExII). (D50: measured value of particle size with integrated value of 50% in particle size distribution).
The effective diameter means the particle size of the spherical shape when the actually measured diffraction pattern of the crystal to be measured matches the theoretical diffraction pattern obtained assuming that the crystal is spherical. As described above, in the case of the laser diffraction/scattering method, the theoretical diffraction pattern obtained assuming a spherical shape and the actually measured diffraction pattern are matched to calculate the effective diameter, so that the measurement target is a plate-like shape. Even with a spherical shape, the same principle can be used for measurement.

[Regarding Triglyceride in Powdered Oil and Fat Composition for Filling]
<XXX type triglyceride>
The XXX type triglyceride is a triglyceride having a fatty acid residue X having a carbon number x at the 1st to 3rd positions, and the respective fatty acid residues X are the same. The carbon number x is an integer of 10 to 12, more preferably 10.
Examples of the fatty acid residue X include residues of capric acid (n-decanoic acid) and lauric acid (dodecanoic acid). Among them, the fatty acid residue X is preferably capric acid.
The powdered fat and oil composition for filling of the present invention contains one or more kinds of XXX type triglycerides, and more preferably contains one kind of XXX type triglycerides.
The content of the XXX type triglyceride in the powdered fat composition for filling is 65 to 99 mass% and 75 to 99 mass% when the total triglyceride content in the powdered oil and fat composition for filling is 100 mass %. It is preferably 80 to 99% by mass, more preferably 83 to 98% by mass, even more preferably 85 to 98% by mass, and still more preferably 90 to 98% by mass. Most preferred.

<X2Y type triglyceride>
The X2Y type triglyceride is a triglyceride in which one of the fatty acid residues X of the XXX type triglyceride described above is substituted with a fatty acid residue Y having a carbon number of y, and the fatty acid residue Y is the 1st position of the X2Y type triglyceride. It may be arranged in any of the 3rd to 3rd positions. Further, the fatty acid residues X contained in one X2Y type triglyceride are the same as each other and the fatty acid residues X of the XXX type triglyceride are also the same.
The carbon number y of the fatty acid residue Y of the X2Y triglyceride is independently an integer selected from x+2 to x+12, preferably an integer selected from y=x+2 to x+10, and more preferably y=x+4 to x+8. It is an integer selected and an integer of 22 or less, preferably an integer of 20 or less, more preferably an integer of 18 or less.
The fatty acid residue Y having carbon number y may be one type of fatty acid residue, or may be several different types of fatty acid residues.
The fatty acid residue Y may be a saturated fatty acid residue or an unsaturated fatty acid residue. Examples of the fatty acid residue Y include residues of lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. Among them, the fatty acid residue Y is preferably myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid, more preferably myristic acid, palmitic acid, and stearic acid, and stearic acid. Is more preferable.
The powdery fat and oil composition for filling of the present invention contains one or more X2Y type triglycerides in which one of the fatty acid residues X of the above XXX type triglyceride is substituted with a fatty acid residue Y having a carbon number of y, and preferably 2 Includes 5 to 5 types, more preferably 3 to 4 types.
The carbon number y of the fatty acid residue Y of each X2Y triglyceride is independently selected for each X2Y triglyceride from the above range. For example, when the powdered fat and oil composition for filling of the present invention is transesterified with tricaprin and palm kernel stearin extremely hardened oil to produce an X2Y-type triglyceride, x of the X2Y-type triglyceride is all 10, but y is 12 , 14, 16 and 18 are included, and four types of X2Y type triglycerides are included.
Thus, the fatty acid residue Y of carbon number y of the X2Y type triglyceride in the powder oil composition for filling may be different fatty acid residues of several types. Further, the fatty acid residue Y having the carbon number y of the X2Y type triglyceride in the powder oil composition for filling may be one type of fatty acid residue.
The content of the X2Y type triglyceride in the powdery fat and oil composition for filling is 35 to 1% by mass and 25 to 1% by mass when the total triglyceride content in the powdery fat and oil composition for filling is 100% by mass. It is preferably 20 to 1% by mass, more preferably 17 to 2% by mass, still more preferably 15 to 2% by mass, and 10 to 2% by mass. Most preferred. When the powdered fat and oil composition for filling of the present invention contains a plurality of X2Y type triglycerides, the content of the X2Y type triglyceride is the total amount of the contained X2Y type triglyceride.

<Other triglycerides>
The powdered fat and oil composition for filling of the present invention may contain other triglycerides other than the XXX type triglyceride and the X2Y type triglyceride as long as the effects of the present invention are not impaired. The other triglycerides may be plural kinds of triglycerides, and may be synthetic fats and oils or natural fats and oils. Examples of natural oils and fats include cocoa butter, sunflower oil, rapeseed oil, soybean oil, cottonseed oil and the like.
The content of the other triglycerides in the powdered oil/fat composition for filling can be 1% by mass or more when the total triglyceride content in the powdered oil/fat composition for filling is 100% by mass. %, there is no problem, preferably 0 to 30% by mass, more preferably 0 to 18% by mass, further preferably 0 to 15% by mass, and still more preferably 0 to 8% by mass. It is% by mass.

<Other ingredients>
The powdered oil and fat composition for filling of the present invention may optionally contain other components such as an emulsifier, a flavor, skim milk powder, whole milk powder, cocoa powder, sugar and dextrin, in addition to the above triglyceride. The amount of these other components may be any amount as long as the effect of the present invention is not impaired, but, for example, when the total mass of the powdered fat and oil composition for filling is 100 mass %, 0 to 70 mass %. , Preferably 0 to 65% by mass, more preferably 0 to 30% by mass.
However, it is preferable that the powdery fat and oil composition for filling according to the present invention consists essentially of fat and oil. Here, the fats and oils substantially consist of triglycerides. Further, "substantially" means that the components other than the fats and oils contained in the powdered fat and oil composition for filling or the components other than triglycerides contained in the fats and oils are 100% by mass of the powdered fats and oils composition for filling and fats and oils. In this case, it means, for example, 0 to 15% by mass, preferably 0 to 10% by mass, and more preferably 0 to 5% by mass.

Next, a method for producing the powdery fat and oil composition for filling of the present invention will be described.
<Powder oil composition for filling>
The powdered oil and fat composition for filling of the present invention is obtained by melting a triglyceride contained in a raw material oil and fat composition to obtain a melted oil and fat composition, and cooling the oil and fat composition to obtain a pulverizer such as a sprayer or a mill. It is possible to obtain a powdery oil and fat composition (powder oil and fat composition for filling) without using any special processing means such as mechanical pulverization. More specifically, an oil or fat composition containing the XXX type triglyceride and the X2Y type triglyceride is optionally heated and melted to obtain a melted oil and fat composition, and then cooled to obtain a melted oil and fat composition. Also form solids with voids of increased volume. A powdery fat and oil composition for filling can be easily obtained by crushing (grinding) the obtained solid by lightly impacting it from the outside by sieving.

Hereinafter, the method for producing the powdery fat and oil composition for filling of the present invention will be described in detail.
The powdered oil/fat composition for filling of the present invention can be produced by the method for producing a powdered oil/fat composition described in International Publication No. 2016/013582.
The powdered fat and oil composition for filling of the present invention can be produced by a production method including the following step (a) and step (d). It can also be produced by a method including an optional step (c).
(A) When the total triglyceride content is 100% by mass, 65 to 99% by mass of one or more XXX type triglycerides having a fatty acid residue X having a carbon number x at the 1st to 3rd positions, and the XXX type 35 to 1% by mass of one or more X2Y triglycerides in which one of the fatty acid residues X of the triglyceride is substituted with the fatty acid residue Y of carbon number y is contained, and the carbon number x is from 10 to 12. A step of preparing an oil and fat composition, which is an integer selected, and the carbon number y is independently an integer selected from x+2 to x+12 and an integer of 22 or less,
(C) an optional step of promoting crystallization of the oil or fat composition,
(D) A step of crystallizing the oil/fat composition by cooling the oil/fat composition at a temperature lower than the melting point of the oil/fat composition.
As will be described in detail later, when the oil/fat composition obtained in step (a) is not in a molten state, the oil/fat composition is heated to melt the triglyceride between step (a) and step (d). Then, it is necessary to perform the step (b) of obtaining a fat-and-oil composition in a molten state.
Hereinafter, the steps (a), (b), (c) and (d) will be described.

[About step (a)]
The step (a) of preparing an oil/fat composition containing a specific amount of a specific triglyceride can be performed by the preparation method (1), (2), or (3) described below.
<Step (a): Preparation method (1)>
The preparation method (1) is a method of separately obtaining XXX type triglyceride and YYY type triglyceride and transesterifying them.
Specifically, a XXX type triglyceride (one or more kinds) having a fatty acid residue X having a carbon number x at the 1st to 3rd positions as a raw material, and a fatty acid residue Y having a carbon number y at the 1st to 3rd positions YYY type triglyceride having 1 or 2 or more types is obtained. These are mixed so as to have a mass ratio of XXX type triglyceride/YYY type triglyceride of 90/10 to 99/1 to obtain a reaction raw material. By transesterifying the obtained reaction raw material, an oil and fat composition containing XXX type triglyceride and X2Y type triglyceride is produced.
Here, the YYY type triglyceride is a triglyceride having a fatty acid residue Y having a carbon number y at the 1st to 3rd positions, and the carbon number y and the fatty acid residue Y are as described above.
The details of the XXX type triglyceride and the X2Y type triglyceride are as described above.
Hereinafter, the step (a) according to the preparation method (1) will be described in detail.

As the XXX-type triglyceride and the YYY-type triglyceride, commercially available products, natural fats and oils or fractionated fats and oils thereof, and triglycerides contained in hydrogenated fats and oils thereof can be used, but fatty acids or fatty acid derivatives and glycerin are used. It can be obtained by direct synthesis.
As a method for directly synthesizing XXX type triglyceride, (i) a method of directly esterifying a fatty acid having carbon number X and glycerin (direct ester synthesis), (ii) a carboxyl group of fatty acid X having carbon number x is an alkoxyl group A method of reacting a fatty acid alkyl bonded to (for example, fatty acid methyl and fatty acid ethyl) and glycerin under basic or acidic catalyst conditions (transesterification synthesis using fatty acid alkyl), (iii) fatty acid having carbon number x Examples thereof include a method of reacting a fatty acid halide (for example, a fatty acid chloride and a fatty acid bromide) in which the hydroxyl group of the carboxyl group of X is replaced with a halogen and glycerin under a basic catalyst (acid halide synthesis).
As a method for directly synthesizing a YYY type triglyceride, (i) a method of directly esterifying a fatty acid having a carbon number of Y and glycerin (direct ester synthesis), (ii) a carboxyl group of the fatty acid Y having a carbon number of y is an alkoxyl group A method of reacting a fatty acid alkyl bonded to (for example, fatty acid methyl and fatty acid ethyl) and glycerin under basic or acidic catalyst conditions (transesterification synthesis using fatty acid alkyl), (iii) fatty acid having carbon number y Examples thereof include a method of reacting a fatty acid halide (for example, a fatty acid chloride and a fatty acid bromide) in which the hydroxyl group of the carboxyl group of Y is substituted with halogen and glycerin under a basic catalyst (acid halide synthesis).
The XXX type triglyceride and the YYY type triglyceride can be produced by any of the above-mentioned methods (i) to (iii), but from the viewpoint of ease of production, (i) direct ester synthesis or (ii). ) A method by transesterification synthesis using a fatty acid alkyl is preferable, and (i) a method by direct ester synthesis is more preferable.

Here, the production of the XXX type triglyceride or the YYY type triglyceride by the direct ester synthesis of (i) will be described in more detail.
From the viewpoint of production efficiency, the charging ratio of the reaction raw material glycerin and fatty acid is preferably 3 to 5 moles of fatty acid X or fatty acid Y, and more preferably 3 to 4 moles, relative to 1 mole of glycerin. preferable.
The reaction temperature of the direct ester synthesis may be a temperature at which water produced by the esterification reaction can be removed to the outside of the system. For example, 120°C to 300°C is preferable, 150°C to 270°C is more preferable, and 180°C to 250°C. C is more preferred. By performing the reaction at 180 to 250° C., XXX type triglyceride or YYY type triglyceride can be produced particularly efficiently.
In the direct ester synthesis, a catalyst that accelerates the esterification reaction can be used. Examples of the catalyst include acid catalysts and alkaline earth metal alkoxides. The amount of the catalyst used is preferably about 0.001 to 1 mass% with respect to the total mass of the reaction raw materials.
After the esterification reaction, known purification treatments such as washing with water, alkaline deoxidation and/or depressurization under reduced pressure, and adsorption treatment can remove the catalyst and unreacted raw materials. Further, by performing decolorization/deodorization treatment, the obtained reaction product (XXX type triglyceride or YYY type triglyceride) can be further purified.

Next, the transesterification reaction between XXX type triglyceride and YYY type triglyceride will be described.
The raw material XXX type triglyceride and the YYY type triglyceride, the mass ratio of XXX type triglyceride/YYY type triglyceride is 90/10 to 99/1, preferably 93/7 to 99/1, more preferably 95/5 to 99. The reaction raw materials are prepared by mixing so as to be /1.
Particularly, when the fatty acid residue X has 10 carbon atoms and the fatty acid residue Y has 14 to 18 carbon atoms, the mass ratio of XXX type triglyceride/YYY type triglyceride is preferably 95/5 to 99/1, and When the fatty acid residue X has 12 carbon atoms and the fatty acid residue Y has 16-18 carbon atoms, the mass ratio of XXX type triglyceride/YYY type triglyceride is preferably 95/5 to 99/1.

In addition to the XXX type triglyceride and the YYY type triglyceride, the reaction raw material may contain other triglycerides as long as the effects of the present invention are not impaired.
Examples of the other triglycerides include X2Y type triglyceride in which one of the fatty acid residues X of the above XXX type triglyceride is replaced with a fatty acid residue Y, and two of the fatty acid residues X in the above XXX type triglyceride are replaced with a fatty acid residue Y. XY2 type triglyceride etc. can be mentioned.
The amount of the other triglyceride is, for example, 0 to 15% by mass, preferably 0 to 7% by mass, more preferably 0 to 0%, when the total mass of the XXX type triglyceride and the YYY type triglyceride is 100% by mass. It is 4% by mass.

A naturally occurring triglyceride composition may be used instead of the XXX type triglyceride or the YYY type triglyceride. Examples of the naturally-occurring triglyceride composition include palm kernel oil, palm kernel olein, palm kernel stearin, rapeseed oil, palm oil, soybean oil, sunflower oil, safflower oil, palm stearin and the like. These naturally-derived triglyceride compositions may be hydrogenated oils, hydrogenated oils, partially hardened oils, and extremely hardened oils.
The amount of the naturally-derived triglyceride composition depends on the amount of the necessary XXX-type triglyceride or YYY-type triglyceride contained in these naturally-derived triglyceride compositions. For example, X of the XXX-type triglyceride is capric acid, and YYY is YYY. When a palm kernel stearin hardened oil is used as the origin of the type triglyceride, the amount of the triglyceride having a Y residue at the 1st to 3rd positions contained in the palm kernel stearin hardened oil is the amount necessary for the YYY type triglyceride described above, that is, The mass ratio of XXX type triglyceride/YYY type triglyceride is 90/10 to 99/1, preferably 93/7 to 99/1, and more preferably 95/5 to 98/2. ..

The reaction raw material for the transesterification reaction may optionally contain other components such as a partial glyceride, an antioxidant, an emulsifier, and a solvent such as water, in addition to the above triglyceride. The amount of these other components may be any amount as long as the effect of the present invention is not impaired. For example, when the mass of the reaction raw material to be obtained is 100% by mass, the content of the other components is 0. It is preferably -5% by mass, more preferably 0-2% by mass, still more preferably 0-1% by mass.

The reaction raw materials may be mixed by any known mixing method as long as the raw materials can be mixed, and for example, a paddle mixer, an Ajihomo mixer, a disper mixer or the like can be used.
The mixing may be performed while heating, if necessary. The heating temperature is, for example, preferably 50 to 120°C, more preferably 60 to 100°C, further preferably 70 to 90°C, and even more preferably 75 to 85°C.
The mixing can be performed, for example, for 5 to 60 minutes, preferably for 10 to 50 minutes, and more preferably for 20 to 40 minutes.
When an enzyme is used as a reaction catalyst, it is preferable that water is not present as much as possible before the enzyme is added. The amount of water in the reaction raw material before addition of the enzyme is preferably 10% by mass or less, more preferably 0.001 to 5% by mass, and preferably 0.01 to 3% by mass in the whole raw material. More preferably, it is more preferably 0.01 to 2% by mass.

The oil and fat composition containing XXX type triglyceride and X2Y type triglyceride can be produced by subjecting the above reaction raw materials to transesterification reaction in the presence of a catalyst.
The conditions of the transesterification reaction are not particularly limited, and the conditions of the transesterification reaction usually performed can be used.
The temperature during the transesterification reaction is preferably 50 to 120° C., more preferably 60 to 100° C., further preferably 70 to 90° C., and further preferably 75 to 85° C. preferable.
An enzyme, an alkali metal alkoxide, an alkaline earth metal alkoxide, or the like can be used as the catalyst. As the enzyme, an immobilized enzyme or a powdered enzyme can be used, but a powdered enzyme is preferable from the viewpoint of enzyme activity and easy handling.
The powdery enzyme is obtained by drying and powdering an enzyme-containing aqueous liquid by a method such as spray drying, freeze drying, and drying after solvent precipitation, and there is no particular limitation, but for example, it is derived from Alcaligenes sp. Lipase (Meito Sangyo Co., Ltd., trade name Lipase QLM) can be used.
As the immobilized enzyme, used is one in which the enzyme is immobilized on a carrier such as silica, celite, diatomaceous earth, perlite, polyvinyl alcohol, anion exchange resin, phenol adsorption resin, hydrophobic carrier, cation exchange resin, chelate resin. be able to.

As the alkali metal of the alkali metal alkoxide, it is preferable to use lithium, sodium or potassium. Further, it is preferable to use magnesium and calcium as the alkaline earth metal of the alkaline earth metal alkoxide.
Examples of the alkoxide include methoxide, ethoxide, propoxide, n-butoxide, t-butoxide and the like, and methoxide or ethoxide is preferable.
Specific examples of alkali metal alkoxides and alkaline earth metal alkoxides include sodium methoxide, sodium ethoxide, magnesium methoxide, magnesium ethoxide and the like, and sodium methoxide is preferably used.
These catalysts may be used alone or in combination of two or more, but it is preferable not to use the enzyme catalyst and the alkoxide catalyst at the same time.
The amount of the catalyst added may be such that the transesterification reaction proceeds sufficiently, but when the total mass of the triglyceride as a raw material is 100% by mass, it is preferably 0.01 to 20% by mass, and 0 It is more preferably from 0.05 to 10% by mass, further preferably from 0.1 to 5% by mass, and even more preferably from 0.2 to 1% by mass. In addition to the above catalyst, any promoter can be used.
The catalyst may be added to the reaction raw material at a predetermined amount at a time, but the predetermined amount of the catalyst is divided into, for example, 2 to 30 times, preferably 3 to 20 times, more preferably 5 to 15 times. Can be added to the reaction raw material. The catalyst may be charged immediately after the above step (a) or every 1 to 2 hours after the first time the catalyst is charged.
The transesterification reaction is preferably carried out under normal pressure or under reduced pressure at the above-mentioned heating temperature for 0.5 to 50 hours, more preferably 1 to 40 hours, and further preferably 5 to 30 hours. It is more preferably 10 to 20 hours. Further, it is preferable to stir during the reaction.

<Step (a): Preparation method (2)>
The preparation method (2) is different from the preparation method (1) of separately obtaining XXX type triglyceride and YYY type triglyceride and transesterifying them, and simultaneously and directly synthesizes the XXX type triglyceride and the X2Y type triglyceride. Is the way.
Specifically, raw materials (fatty acid or fatty acid derivative and glycerin) for producing both XXX-type triglyceride and YYY-type triglyceride are charged into the same reaction vessel, and simultaneously and directly synthesized to obtain XXX-type triglyceride and X2Y-type triglyceride. An oil and fat composition containing a type triglyceride is produced.
Hereinafter, the step (a) according to the preparation method (2) will be described in detail.

As a method for simultaneously and directly synthesizing XXX type triglyceride and X2Y type triglyceride, (iv) a method of directly esterifying a fatty acid X having carbon number x and a fatty acid Y having carbon number y and glycerin (direct ester synthesis), ( v) a fatty acid alkyl (for example, fatty acid methyl and fatty acid ethyl) in which a carboxyl group of a fatty acid X having a carbon number x and a fatty acid Y having a carbon number y is bonded to an alkoxyl group, and glycerin under basic or acidic catalytic conditions. Method of reacting (transesterification synthesis using fatty acid alkyl), (vi) fatty acid halide in which hydroxyl group of carboxyl group of fatty acid X having carbon number x and fatty acid Y having carbon number y is substituted with halogen (for example, fatty acid Chloride and fatty acid bromide) and glycerin are reacted under a basic catalyst (acid halide synthesis).
The XXX-type triglyceride and the X2Y-type triglyceride can be produced by any of the above-mentioned methods (iv) to (vi), but from the viewpoint of easiness of production, (iv) direct ester synthesis or ( v) Transesterification synthesis using fatty acid alkyl is preferable, and (iv) direct ester synthesis is more preferable.

Here, the production of the oil and fat composition containing the XXX type triglyceride and the X2Y type triglyceride XXX type triglyceride by the direct ester synthesis of (iv) will be described in more detail.
The conditions for the direct ester synthesis are not particularly limited as long as the contents of the XXX type triglyceride and the X2Y type triglyceride in the obtained oil/fat composition can be the contents described above. However, in order to ensure that the contents of the XXX type triglyceride and the X2Y type triglyceride in the oil and fat composition after the reaction reach the desired contents described above, it is preferable to carry out the two-step reaction described below.
Specifically, in the first step reaction, glycerin is reacted with the fatty acid Y having carbon number y and the fatty acid X having carbon number x, and then in the second step reaction, obtained in the first step reaction. A fatty acid X, which is a carbon chain x, is added to the obtained reaction product to react. By carrying out this two-step reaction, the fatty acid Y can be surely esterified with glycerin and the X2Y triglyceride can be more surely produced in the reaction system.
In the first-step reaction, the total molar amount of the fatty acid Y and the fatty acid X in the reaction raw material is 0 relative to 1 mol of glycerin in order to adjust the content of the X2Y type triglyceride in the total glyceride to a desired content. The amount is preferably 0.5 to 2.8 molar amount, more preferably 0.8 to 2.57 molar amount, most preferably 1.1 to 2.2 molar amount.
The reaction temperature of the direct ester synthesis may be a temperature at which water produced by the esterification reaction can be removed to the outside of the system, preferably 120°C to 300°C, more preferably 150°C to 270°C, More preferably, it is 180°C to 250°C. Particularly, by setting the reaction temperature to 180 to 250° C., the X2Y type triglyceride can be efficiently produced.

In the direct ester synthesis, a catalyst that accelerates the esterification reaction may be used. Examples of the catalyst include acid catalysts and alkaline earth metal alkoxides. The amount of the catalyst used is preferably about 0.001 to 1 mass% with respect to the total mass of the reaction raw materials.
In the direct ester synthesis of (iv), after the reaction is completed, known purification treatments such as washing with water, alkali deoxidation, vacuum deoxidation, and adsorption treatment can be performed to remove the catalyst and unreacted raw materials from the reaction product. it can. Furthermore, the reaction product can be further purified by performing decolorization/deodorization treatment.

<Step (a): Preparation method (3)>
The preparation method (3) is a method of adding the XXX type triglyceride and/or the X2Y type triglyceride to the oil/fat composition to adjust the content of the XXX type triglyceride and the X2Y type triglyceride in a desired range.
For example, an oil and fat composition containing XXX type triglyceride and X2Y type triglyceride, wherein the content of XXX type triglyceride does not satisfy 65 to 99% by mass, the content of X2Y type triglyceride is 35 to 1% by mass. The oil or fat composition not satisfying the above conditions, or the oil and fat composition not satisfying the contents of both of them is prepared, and then the XXX type triglyceride and/or the X2Y type triglyceride is added thereto, so that the triglyceride content is finally increased. This is the method of preparation.
In addition, after preparing an oil and fat composition containing 50 to 70% by mass of XXX type triglyceride and 50 to 30% by mass of X2Y type triglyceride, XXX type triglyceride is added to finally obtain 65 to 99% by mass. An oil and fat composition containing XXX type triglyceride and 35 to 1% by mass of X2Y type triglyceride may be prepared (adjustment of triglyceride content in the oil and fat composition by adding XXX type triglyceride).
Further, in this preparation method (3), first, an oil and fat composition containing 65 to 99 mass% of XXX type triglyceride and 35 to 1 mass% of X2Y type triglyceride is prepared by the above preparation method (1) or (2). After preparing the product, a method of adjusting the content of the XXX type triglyceride and/or the X2Y type triglyceride in the fat composition to a more preferable range by further adding the XXX type triglyceride and/or the X2Y type triglyceride Included (preparation of a more preferable triglyceride content in a fat composition by adding XXX type triglyceride or X2Y type triglyceride).

[About step (b)]
When the oil/fat composition obtained in step (a) is in a molten state, it is not necessary to perform step (b), but the oil/fat composition obtained in step (a) is not in a molten state. In that case, it is necessary to perform the step (b) after the step (a) and then perform the step (d).
The step (b) is a step of heating the oil/fat composition to melt the triglyceride to obtain the oil/fat composition in a molten state when the oil/fat composition obtained in the step (a) is not in a molten state. ..
The heating temperature is a temperature equal to or higher than the melting point of the triglyceride contained in the oil/fat composition, particularly a temperature at which both XXX type triglyceride and X2Y type triglyceride can be melted, for example, 70 to 200° C. is preferable, and 75 to 150° C. Is more preferable, and 80 to 100° C. is further preferable.
Further, the heating time is, for example, preferably 0.5 to 3 hours, more preferably 0.5 to 2 hours, and further preferably 0.5 to 1 hour.

[About step (d)]
Step (d) is a step of crystallizing the oil/fat composition by cooling the melted oil/fat composition obtained in step (a) or step (b) at a temperature lower than the melting point of the oil/fat composition.
The cooling is preferably performed in a state where the oil/fat composition is allowed to stand in order to obtain a finer powdery oil/fat composition.
The “temperature lower than the melting point of the oil/fat composition” is, for example, preferably 1 to 30° C. lower than the melting point of the oil/fat composition, more preferably 1 to 20° C. or lower, and 1 to 15 More preferably, the temperature is lower by 0°C.
Regarding the "temperature lower than the melting point of the oil and fat composition", that is, the cooling temperature in the step (d), specific temperatures will be illustrated below for each numerical value of carbon number x.
When the carbon number x is 10, the cooling temperature is preferably 10 to 30°C, more preferably 15 to 25°C, and further preferably 18 to 22°C.
When the carbon number x is 11 or 12, the cooling temperature is preferably 30 to 40°C, more preferably 32 to 38°C, and further preferably 33 to 37°C.
The cooling time is preferably 2 hours (120 minutes) or more, more preferably 4 hours (240 minutes) to 6 days, further preferably 6 hours to 6 days, and 6 hours to 2 days. Is even more preferable. In particular, when the carbon number x is 10 to 12, cooling may be performed for 2 to 6 days.

[About step (c)]
Next, the step (c) will be described. The step (c) is a step that can be optionally performed during the steps (a) to (d), and is a step of promoting crystallization of the oil and fat composition.
It should be noted that the period from performing the step (a) to the step (d) means that the step (a) is being performed, after the step (a), before the step (d), or during the step (d). Say. In addition, when performing a process (b), it can also be performed during implementation of a process (b).
The step (c) can be performed by a seeding method (c1), a tempering method (c2), a precooling method (c3), or a combination of these methods.
Hereinafter, these methods will be described.
First, the method (c1) based on the seeding method will be described.
The seeding method is a crystallization promoting method performed on an oil or fat composition in a molten state, and more specifically, a crystallization of the oil or fat composition is performed by adding a small amount of nuclei (seed) to the oil or fat composition in a molten state. It is a way to promote.
A specific seeding method will be exemplified below.
First, an oil/fat powder containing the same XXX-type triglyceride as the XXX-type triglyceride contained in the oil/fat composition to be cooled, preferably 80% by mass or more, more preferably 90% by mass or more, is prepared as a crystallization nucleus (seed). When the temperature of the oil/fat powder in the cooling step of the oil/fat composition reaches a temperature of ±0 to +10°C, preferably +5 to +10°C, preferably the cooling temperature of the step (d). Then, with respect to 100 parts by mass of the oil composition which is still in a molten state, preferably 0.1 to 1 part by mass, more preferably 0.2 to 0.8 part by mass is added to crystallize the oil composition. Promote.
Next, the method (c2) based on the tempering method will be described.
The tempering method is also a crystallization promoting method performed on the oil and fat composition in the molten state, and specifically, after cooling the oil and fat composition in the molten state at a temperature lower than the cooling temperature of step (d) for a certain period of time. The method of accelerating the pulverization of the oil/fat composition by cooling at the cooling temperature of step (d).
A specific tempering method will be illustrated below.
First, before allowing the oil and fat composition in a molten state to stand at the cooling temperature of the step (d), a temperature lower than the cooling temperature of the step (d), for example, 5 to less than the cooling temperature of the step (d). Crystallization of the oil/fat composition by cooling at 20°C lower temperature, preferably 7-15°C lower temperature, more preferably 8-12°C lower temperature, preferably 10-120 minutes, more preferably 30-90 minutes. Promote. The cooling in this case is also preferably performed by allowing the oil/fat composition to stand.
Next, the method (c3) based on the precooling method will be described.
In the precooling method, the oil or fat composition in the molten state obtained in the step (a) or (b) is cooled in the step (a) or (b) before being cooled in the step (d). This is a method of precooling at a temperature lower than the melting temperature and higher than the cooling temperature in step (d).
The temperature lower than the temperature at which the fat composition is melted in the step (a) or (b) and higher than the cooling temperature in the step (d) is, for example, 2 to less than the cooling temperature in the step (d). The temperature is 40° C. higher, preferably 3 to 30° C. higher, more preferably 4 to 30° C. higher, still more preferably 5 to 10° C. higher. As the temperature of this pre-cooling is set closer to the cooling temperature, the main cooling time at the cooling temperature in step (d) can be shortened.
Unlike the seeding method and the tempering method, this pre-cooling method is a method in which the crystallization of the oil/fat composition can be promoted by gradually lowering the cooling temperature, and has a great advantage in industrial production.

The crystallized oil/fat composition obtained in step (d) is a solid material having voids having an increased volume as compared with the melted oil/fat composition, but the solid material having voids easily disintegrates. Since it becomes a powdery substance, even if a powdering process is not provided, the voids of the solid matter collapse and become a powdery substance in the filling process and the transporting process of filling the crystallized fat composition into the container. be able to.
Further, the solid material having voids obtained in the step (d) can be impacted to be pulverized. The method of giving an impact is not particularly limited, for example, a method of crushing a solid material having voids using an ordinary crusher, a method of loosening a solid object having voids with a spatula, a rubber spatula, a scoop, etc., a void put in a container Examples of the method include a method of vibrating a solid material having a void, a method of applying an impact by sieving a solid material having voids, and the like.
In this way, the powdery fat and oil composition for filling of the present invention can be produced.

Next, the liquid filling material will be described.
The liquid filling material used in the present invention refers to a filling material that is liquid at 20° C., and includes solid substances such as pulp, vegetable pieces, tuna flakes, scallop splits, crab loose meat, and boiled red beans. Is also good.
By mixing the liquid filling raw material with the powdered fat and oil composition for filling of the present invention, it is possible to obtain a filling having shape retention at a temperature of 25° C. or lower.
As will be described later, in the production of filling, as a liquid filling raw material, a liquid filling raw material prepared in advance may be used, but various raw materials used for the liquid filling raw material are prepared, and the various raw materials and the powdered oil for filling are used. The composition may be mixed to produce a filling.

Liquid filling ingredients include water, milk, milk, fresh cream, vegetable cream, liquid ice cream mix, yogurt, fermented milk, alcoholic beverages (liquor, whiskey, brandy, wine, shochu, etc.), vinegar, fruit juice, green tea. , Matcha, fruit juice, fruit juice, fruit puree, vegetable juice, vegetable puree, sports drink, jelly beverage, lactic acid bacteria beverage, soup, soy sauce, sauce, mayonnaise, processed seafood products (tuna flakes, scallop fillet, crab meat, etc.), Azuki-processed products (such as bean paste and boiled red beans) and fruit-processed products (such as jam and fruit sauce) can be used, and one or more of these can be used.

In addition, various additives commonly used in foods can be added to the liquid filling material.
Examples of the additives include food materials for seasoning, sweeteners, emulsifiers, thickeners, starches, modified starches, dextrins, antioxidants, colorants, and flavors.
Explaining these various additives with specific examples, as seasoning food materials, matcha powder, matcha extract, cocoa powder, cocoa extract, coffee powder, coffee extract, whole milk powder, skim milk powder, fruit juice powder, etc. Are listed.
Examples of sweeteners include sugar, powdered sugar, maple sugar, brown sugar, honey, maple syrup, and high-intensity sweeteners (neoteme, acesulfame potassium, sucralose, aspartame, etc.) and the like.
Examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and the like, and one or more of these can be used.
Examples of the thickener include xanthan gum, carrageenan, guar gum, gellan gum, gum arabic, tragacanth gum, karaya gum, pectin, pullulan, alginic acid and salts thereof, gelatin, etc., and use one or more of these. You can
Further, vanilla, vanilla paste, vanilla essence, oil-soluble flavor, water-soluble flavor and the like can be used as the fragrance.
The above-mentioned emulsifier and thickener can be added to the filling of the present invention, but the shape-retaining property was maintained at room temperature of 25° C. or lower without adding the emulsifier or thickener. The filling can be manufactured.

Next, the filling containing the powdered oil and fat composition for filling and the liquid filling raw material will be described.
The filling of the present invention contains the powdered oil and fat composition for filling described above and a liquid filling raw material, and can be applied to food dough, bread or the like, sandwiched, or packed in shoe skin or the like. Can be used.
The appearance of the filling of the present invention is semi-solid or solid at a temperature of 25°C or lower.
Therefore, the filling of the present invention can maintain the shape retention property at the temperature of 25° C. or lower, which is equivalent to that of the normal filling.
The powdered oil and fat composition for filling of the present invention is partially liquefied when placed at a temperature higher than 30° C. depending on the type of triglyceride contained, so it is used for foods handled at 25° C. or lower. It is more preferable to use it for foods handled at 20° C. or lower, and especially preferable for refrigerated foods.
The filling of the present invention has a good melting in the mouth because the powdered fat composition for filling melts at body temperature when eaten, and because the powdered fat composition for a filling dissolves, the liquid filling raw material spreads in the mouth. The original taste of various foods contained in the liquid filling raw material can be directly enjoyed.

The content of the powdered fat and oil composition for filling in the filling is preferably 5 to 50% by mass, more preferably 10 to 40% by mass, further preferably 10 to 35% by mass, and 15 to 15% by mass. Even more preferably, it is 35% by mass.
The content of the liquid filling material in the filling is preferably 50 to 95% by mass, more preferably 60 to 90% by mass, further preferably 65 to 90% by mass, and 65 to 65% by mass. Even more preferably, it is 85% by mass.
This is because a filling that is easier to apply can be obtained within this range.

Next, a method of manufacturing the filling will be described.
The filling of the present invention can be produced by mixing the powdered fat and oil composition for filling described above and a liquid filling raw material.
Further, as the liquid filling raw material, a liquid filling raw material prepared in advance may be used, but various raw materials used for the liquid filling raw material are prepared, and the various raw materials are mixed with the powdered fat and oil composition for filling. The filling may be manufactured.
Mixing can be performed using a whipper, spatula, stirrer, or the like.
Further, the mixing is preferably performed under a temperature condition of 25° C. or lower, more preferably 5 to 25° C., more preferably 5 to 25° C., in view of the melting point of the triglyceride in the powder oil composition for filling. More preferably, it is carried out under the temperature condition of 20°C.
The mixing time is preferably 30 seconds to 15 minutes, more preferably 1 to 10 minutes, and further preferably 1 to 5 minutes.
The filling is preferably produced so that the content of the powdered fat and oil composition for filling and the liquid filling raw material in the filling become the contents described above.

Next, a food containing the filling of the present invention will be described.
The food containing the filling of the present invention is a food dough or cooked rice to which the filling is applied or filled.
The food dough used in the present invention is a baked food dough, and specific examples thereof include bread, sponge cake, shoe puff, pie, crepe crust, pancake, dorayaki crust, and the like.
The cooked rice used in the present invention is cooked rice.
Examples of foods containing the filling of the present invention include sandwiches, sand cakes, cream puffs, millefeuille, milk rape, raw dorayaki, rice balls, and sushi rolls.
The powdered oil and fat composition for filling of the present invention is partially liquefied when placed at a temperature higher than 30°C depending on the type of triglyceride contained, so it is used for foods handled at 25°C or lower. It is more preferable to use it for foods handled at 20° C. or lower, and especially preferable for refrigerated foods.
Examples of the food handled at about 20° C. include rice balls and sushi rolls.
Examples of refrigerated foods include cream puffs, cakes, and sandwiches.

The food containing the filling of the present invention can be produced by a known method except that the filling of the present invention is used as the filling.
For example, in the case of rice balls with tuna, tuna, mayonnaise, soy sauce, and a filling made by mixing a powdered oil composition for filling, by making rice balls in cooked rice, during the storage of rice balls, It is possible to suppress coloring of the cooked rice and deterioration of texture due to the filling of the cooked rice into the rice.
Further, for example, in the case of a sand cake, a fruit puree, sugar, and a filling made by mixing a powdered oil composition for filling, by sandwiching a baked sponge cake to make a sand cake, during storage of the sand cake It is possible to suppress the coloring of the sponge cake and the deterioration of the texture due to the soaking of the filling into the sponge cake.

Next, the effects of the present invention will be specifically described with reference to examples, but the present invention is not limited to the examples.

Production Example 1 [Synthesis of XXX Triglyceride (Tricaprin)]
In a 3000 mL four-necked flask equipped with a stirrer, a thermometer, a nitrogen gas blowing tube and a water separator, 288.9 g (3.14 mol) of glycerin (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) and capric acid {Palmac99-10 (Acidchem Co.) Manufactured)} 1911.2 g (11.1 mol; 3.5 mol with respect to 1 mol of glycerin). After reacting at 180° C. for 2 hours in a nitrogen stream, the temperature was raised to 250° C. and the reaction was performed for 10 hours. After distilling off excess capric acid under a reduced pressure of 400 Pa (3 Torr) at 170° C., decolorization/filtration and deodorization were performed to obtain 1505 g of a reaction product (tricaprine) in a pale yellow liquid at 50° C.

Production Example 2 [Production of powdered oil and fat composition for filling]
In a 500 mL four-necked flask equipped with a stirrer, a thermometer, a nitrogen gas blowing tube, and a water separator, 44.4 g (0.482 mol) of glycerin (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) and myristic acid (Palmac 98-14 (Acid Chem. 25.6 g (0.112 mol)) and 265.6 g (1.541 mol) of capric acid (Palmac99-10 (manufactured by Acidchem Co.)) were charged and reacted at a temperature of 250° C. for 15 hours under a nitrogen stream. .. After distilling off excess capric acid under reduced pressure at 190° C., decolorization/filtration and deodorization were performed to obtain 186 g of a pale yellow liquid reaction product at 50° C. (x=10, y=14, XXX type: 80.6 mass %, X2Y type: 17.0 mass %). 80 g of the obtained reaction product was mixed with 120 g of tricaprin of Production Example 1 to prepare a raw material oil and fat. The resulting raw material oil and fat was maintained at 80° C. for 0.5 hour to completely melt it.
Also, using the tricaprin of Production Example 1, an oil and fat powder (core (seed)) was prepared. Specifically, about 100 g of tricaprin of Production Example 1 was cooled and solidified with liquid nitrogen, and the solidified by cooling was crushed with a freeze crusher (manufactured by AS ONE Co., Ltd.) to prepare an oil and fat powder (core (seed)). ..
Next, the raw fats and oils were cooled in a thermostatic bath at 27°C until the product temperature reached 27°C, and then 0.1 mass% of the prepared fat and oil powder (core (seed)) was added to the raw fats and oils, and the temperature was 20°C. The oil/fat composition was crystallized by standing in a constant temperature bath for 6 hours to obtain a solid substance having voids of increased volume (seeding method). The obtained solid substance was disentangled with a spatula to obtain a powdered oil and fat composition for filling.
The melting point of the obtained powdered oil and fat composition for filling was 29°C.
Moreover, under the conditions shown below, as a result of a triglyceride composition analysis of the obtained powdery fat and oil composition for filling, the powdery fat and oil composition for filling was ranked 1st to 3rd when the total triglyceride content was 100% by mass. 91.9% by mass of XXX type triglyceride having fatty acid residue X (capric acid residue) having 10 carbon atoms, and one of fatty acid residue X (capric acid residue) of XXX type triglyceride having 14 carbon atoms It contained 6.8% by mass of X2Y type triglyceride substituted for the residue Y (myristic acid residue).
In addition, the average particle diameter of the obtained powdered fat and oil composition for filling was measured by a particle size distribution measuring device (manufactured by Nikkiso Co., Ltd., device name: Microtrac MT3300ExII) based on a laser diffraction/scattering method (ISO133201, ISO9276-1). It was measured by measurement.
Specifically, an extremely small capacity circulator (manufactured by Nikkiso Co., Ltd., device name: USVR) was attached to the particle size distribution measuring device, and water was circulated as a dispersion solvent. Further, 0.06 g of the sample and 0.6 g of the neutral detergent were put into a 100 ml beaker, mixed with a spatula, and 30 ml of water was added after mixing, and an ultrasonic cleaner (manufactured by Aiwa Medical Industry Co., Ltd., device name: AU-16C ) Was added dropwise for 1 minute and circulated for measurement. The measured value (d50) of the particle size with an integrated value of 50% in the obtained particle size distribution was taken as the average particle size.
As a result, the average particle size (d50) of the powdered oil and fat composition for filling of Production Example 2 was 10.3 μm.
Loose Bulk Density The loose bulk density (g/cm ³ ) of the powdered oil and fat composition for filling used in the examples was measured with a powder tester (model PT-X) manufactured by Hosokawa Micron Corporation.
Specifically, the sample is charged in the powder tester, the upper chute in which the sample is charged is vibrated, and the sample is dropped naturally into the measuring cup below. The sample rising from the measurement cup was scraped off, the mass (Ag) of the sample corresponding to the internal volume (100 cm ³ ) of the receiver was weighed, and the loose bulk density was determined from the following formula.
Loose bulk density (g/cm ³ )=A (g)/100 (cm ³ ).
As a result, the loose bulk density of the obtained powdered oil and fat composition for filling was 0.19 g/cm ³ .

[Analysis method]
Triglyceride composition gas chromatography analysis condition DB1-ht (0.32 mm×0.1 μm×5 m) Agilent Technologies (123-1131)
Injection volume: 1.0 μL
Inlet port: 370℃
Detector: 370℃
Split ratio: 50/1 35.1 kPa Constant pressure column CT: 200°C (0 min hold) to (15°C/min) to 370°C (4 min hold)

Production Comparative Example 1
100 g of triglycerides (XXX type, tricaprin, manufactured by Nisshin OilliO Group, Ltd.) having capric acid residues (10 carbon atoms) in the 1st to 3rd positions were maintained at 80° C. for 0.5 hours to be completely melted. After cooling in a 10° C. constant temperature tank for 1 hour, it was left to stand in a 20° C. constant temperature tank for 12 hours, and solidified completely, so that a solid substance having voids with an increased volume was not obtained, and a powdery fat composition was obtained. I couldn't get anything.
Production Comparative Example 2
100 g of triglycerides (XXX type, tricaprin, manufactured by Nisshin OilliO Group, Ltd.) having capric acid residues (10 carbon atoms) in the 1st to 3rd positions were maintained at 80° C. for 0.5 hours to be completely melted. When allowed to stand for 12 hours in a 20° C. constant temperature bath, it solidified completely, and a solid material having voids of increased volume could not be obtained, and a powdery fat composition could not be obtained.
Production Comparative Example 3
3 g of tristearin (manufactured by Tokyo Chemical Industry Co., Ltd.) was mixed with 97 g of triglyceride having a capric acid residue (having 10 carbon atoms) at the 1st to 3rd positions (XXX type, tricaprin, manufactured by Nisshin Oillio Group Co., Ltd.) .. The mixed fats and oils were completely melted by maintaining them at 80°C for 0.5 hours, cooled in a 10°C constant temperature bath for 1 hour, and then allowed to stand in a 20°C constant temperature bath for 12 hours. As a result, a solid material having voids with increased volume could not be obtained, and a powdery fat composition could not be obtained.
Production Comparative Example 4
80 g of tricaprin (manufactured by Nisshin Oilio Group Co., Ltd.) was mixed with 20 g of palm kernel stearin extremely hardened oil (containing 85% by mass of YYY type triglyceride, manufactured by Nisshin Oillio Group Co., Ltd.), and lipase QLM (Meito Sangyo ( (Manufactured by K.K.) was added to the raw material oil and fat in an amount of 1% by mass, and the mixture was reacted with stirring at 80° C. for 24 hours. The powdery enzyme was removed by vacuum filtration (using FILTER PAPER manufactured by ADVANTEC) at about 70° C. to obtain 99.5 g of a reaction product (XXX type: 57.8 mass %, X2Y type: 39.6 mass %). The obtained reaction product was cooled in a constant temperature bath of 10° C. for 1 hour and then allowed to stand in a constant temperature bath of 20° C. for 24 hours. As a result, a part of it was crystallized but a liquid part remained, and a solid having voids with an increased volume. The product was not obtained, and the powdery fat composition could not be obtained.

-Filling used (Comparative Examples 1-3, Examples 1-3)
Tables 1 and 2 show the filling composition used. Table 3 shows the information of the products used as the raw materials for the filling and the labeling of the raw materials.
The fillings of Comparative Example 3 and Examples 1 to 3 were manufactured as follows. The production was carried out in a thermostatic chamber at 20°C.
-Comparative example 3
After the fruit juice drink and the trolley adjuster were put into a plastic container, the fruit juice drink was thickened by mixing with a spatula for about 1 minute to produce a fruit juice drink filling.
The Thoromi adjuster used is often used in the production of swallowed foods, and is a formulation having the function of thickening an aqueous solution such as a beverage. This thickening agent is not usually used as a raw material for filling, but this time, the thickening agent was used to thicken the juice beverage until it had a shape-retaining property, and this thickening agent was used as a filling for evaluation.
-Example 1
A boiled azuki bean filling was manufactured by putting boiled boiled sugar, sweetened milk, milk, and the powdered fat and oil composition for filling of Production Example 2 in a plastic container and mixing them with a spatula for about 1 minute.
-Example 2
The fruit puree and the powdered fat and oil composition for filling of Production Example 2 were placed in a plastic container and mixed with a spatula for about 1 minute to produce a fruit puree filling.
-Example 3
The medium-concentrated sauce and the powdered fat and oil composition for filling of Production Example 2 were placed in a plastic container and then mixed with a spatula for about 1 minute to produce a sauce filling.

-Production of filling application sponge (Comparative Examples 4-6, Examples 4-6)
6 g of each of the fillings of Comparative Examples 1 to 3 and Examples 1 to 3 was applied to the top surface of the sponge in a 6×3×2.5 cm thick sponge to make a filling-applied sponge (Comparative Examples 4 to 4). 6, Examples 1-3). At this time, the presence or absence of shape retention of each filling was confirmed. The results are shown in Tables 4 and 5. In addition, photographs immediately after applying the filling are shown in FIGS.

[Spilling test of filling on sponge]
The obtained sponge coated with filling was stored at 20° C. for 24 hours, and after the storage, the state of the exudation of the filling on the sponge was observed. The bleeding condition was examined as follows.
After removing the filling applied to the upper surface of the sponge after storing at 20°C for 24 hours, cutting the central part of the sponge, arranging them so that two cross sections can be seen, and to what depth of the sponge the filling exuded , I observed the situation. The test results are shown in Tables 4 and 5. In addition, photographs of the cross section of the filling application sponge at that time are shown in FIGS.
As the sponge for confirming the exudation, a product “Wood sponge” (material: cellulose) sold by Devika Co., Ltd. was used.

[Filling shape retention and flavor evaluation]
The shape retention of the fillings of Comparative Examples 1 to 3 and Examples 1 to 3 was judged from the viewpoint of visual observation and workability at the time of applying the filling.
A flavor test was conducted on the fillings of Comparative Examples 1 to 3 and Examples 1 to 3. The flavor evaluation results are shown in Tables 4 and 5.

As can be seen from the results in Tables 4 and 5, the filling-coated sponges of Comparative Examples 4 and 5 have good flavor evaluations, but in terms of shape retention and exudation, Comparative Examples 6 and The evaluation was worse than 4 to 6.
The filling-applied sponge of Comparative Example 6 was better than Comparative Examples 4 and 5 in terms of shape retention and exudation, but the flavor evaluation was poor.
On the other hand, the filling-applied sponges of Examples 4 to 6 of the invention of the present application had better evaluation of shape retention and exudation than Comparative Examples 4 and 5, and had better flavor than Comparative Example 6.
For example, Example 1 can be used for filling such as dorayaki, Example 2 for filling such as cake, and Example 3 can be used for filling such as sandwich and sand.

Next, various fillings were produced using the powdered oil and fat composition for filling of Production Example 2, and its shape retention and flavor were evaluated.
-Filling used (Examples 7 to 10)
Table 6 shows the filling composition used. Table 7 shows the information of the products used as the raw materials for the filling and the labeling of the raw materials.
The fillings of Examples 7 to 10 were manufactured as follows. The production was carried out in a thermostatic chamber at 20°C.
-Example 7
The fermented milk drink and the powdered fat and oil composition for filling of Production Example 2 were placed in a plastic container and then mixed with a spatula for about 1 minute to produce a filling of the fermented milk drink.
-Example 8
Strawberry jam, sweetened milk, and the powdered fat and oil composition for filling of Production Example 2 were placed in a plastic container and mixed with a spatula for about 1 minute to produce a strawberry milk flavored filling.
-Example 9
The yuzu jam, the yuzu fruit juice, the honey, and the powdered fat and oil composition for filling of Production Example 2 were placed in a plastic container and mixed with a spatula for about 1 minute to produce a yuzu flavored filling.
-Example 10
The liquid ice cream mix, the vanilla essence, and the powdered fat and oil composition for filling of Production Example 2 were placed in a plastic container and then mixed with a spatula for about 1 minute to produce a vanilla ice flavored filling.

[Filling shape retention and flavor evaluation]
The shape retention of the fillings of Examples 7 to 10 was examined from the state of the fillings die-cut with a disher. 13 to 16 are photographs when the fillings of Examples 7 to 10 were die-cut with a disher. As can be seen from the photographs of FIGS. 13 to 16, the fillings of Examples 7 to 10 all had shape retention.
A flavor test was conducted on the fillings of Examples 7 to 10. Table 8 shows the results of flavor evaluation.

・Filling used (Comparative Examples 7 to 9)
Table 9 shows the filling composition used. The same raw materials as those used in Examples 1 to 3 were used.
The filling of Comparative Example 7 was manufactured as follows. The production was carried out in a thermostatic chamber at 20°C.
・Comparative Example 7
The boiled azuki bean filling, the sweetened milk, and the milk were put in a plastic container, and then the mixture was mixed with a spatula for about 1 minute to produce azuki bean filling.

・Production of filling sponge (Comparative Examples 10 to 12)
6 g of each of the fillings of Comparative Examples 7 to 9 was applied to a sponge cut into a thickness of 6×3×2.5 cm to the upper surface of the sponge to prepare a filling application sponge (Comparative Examples 10 to 12). At this time, the presence or absence of shape retention of each filling was confirmed. The results are shown in Table 10. In addition, photographs immediately after applying the filling are shown in FIGS.

[Spilling test of filling on sponge]
The obtained sponge coated with filling was stored at 20° C. for 24 hours, and after the storage, the state of the exudation of the filling on the sponge was observed. The bleeding condition was examined as follows.
After removing the filling applied to the upper surface of the sponge after storing at 20°C for 24 hours, cutting the central part of the sponge, arranging them so that two cross sections can be seen, and to what depth of the sponge the filling exuded , I observed the situation. Table 10 shows the test results. 20 to 22 are photographs of a cross section of the filling application sponge at that time.
As the sponge for confirming the exudation, a product “Wood sponge” (material: cellulose) sold by Devika Co., Ltd. was used.

[Filling shape retention and flavor evaluation]
The shape-retaining properties of the fillings of Comparative Examples 7 to 9 were evaluated from the viewpoint of visual observation and workability at the time of applying the filling.
A flavor test was conducted on the fillings of Comparative Examples 7 to 9. The flavor evaluation results are shown in Table 10.

Since the fillings of Comparative Examples 10 to 12 were liquid, it was difficult to apply them to sponges. On the other hand, the fillings of Examples 1 to 3 using the powdered fat and oil composition for filling of Production Example 2 had a shape-retaining property, and thus were easily applied to sponges.
Further, as can be seen from the bleeding test results in Table 5 and Table 10, regarding the azuki bean filling (Example 4, Comparative Example 10), in Comparative Example 10, the filling bleeds from the top of the sponge to a depth of about 1/4. However, in Example 4, the filling was not exuded.
Regarding the filling of the fruit puree (Example 5, Comparative Example 11), in Comparative Example 11, the filling exuded to a depth of about ½ from the top of the sponge, but in Example 5, the exudation was found on the sponge. At a depth of about 1/4, the amount of exudation was smaller than that of Comparative Example 10.
Regarding the filling of the sauce (Example 6 and Comparative Example 12), in Comparative Example 12, the filling exuded to a depth of about 1/3 from the top of the sponge, but in Example 6, no exudation occurred.

・Filling used (Comparative Examples 13 to 15)
Table 11 shows the filling composition used. The raw materials other than the powdered fat and oil were the same as those used in Examples 1 to 3. As the powdered fat and oil, a product name "Spray Fat NR100" manufactured by Riken Vitamin Co., Ltd. was used. This powdery fat and oil had a spherical shape, a melting point of 68° C., and an average particle diameter (d50) of 86 μm.
The fillings of Comparative Examples 13 to 15 were manufactured as follows. The production was carried out in a thermostatic chamber at 20°C.
・Comparative Example 13
Boiled azuki beans, sweetened milk, milk, and powdered fats and oils were put into a plastic container, and then mixed with a spatula for about 1 minute to produce azuki bean filling.
・Comparative Example 14
A fruit puree filling was manufactured by putting the fruit puree and the powdered fat and oil in a plastic container and mixing them with a spatula for about 1 minute.
・Comparative Example 14
The filling of the sauce was manufactured by putting the medium-concentrated sauce and the powdered fats and oils in a plastic container and then mixing with a spatula for about 1 minute.

-Production of filling application sponge (Comparative Examples 16-18)
6 g of each of the fillings of Comparative Examples 13 to 15 was applied to the sponge cut into a thickness of 6×3×2.5 cm to the upper surface of the sponge to prepare a filling-applied sponge (Comparative Examples 16 to 18). At this time, the presence or absence of shape retention of each filling was confirmed. The results are shown in Table 12. Further, photographs immediately after applying the filling are shown in FIGS.

[Spilling test of filling on sponge]
The obtained sponge coated with filling was stored at 20° C. for 24 hours, and after the storage, the state of the exudation of the filling on the sponge was observed. The bleeding condition was examined as follows.
After removing the filling applied to the upper surface of the sponge after storing at 20°C for 24 hours, cutting the central part of the sponge, arranging them so that two cross sections can be seen, and to what depth of the sponge the filling exuded , I observed the situation. Table 12 shows the test results. 26 to 28 are photographs of the cross section of the filling application sponge at that time.
As the sponge for confirming the exudation, a product “Wood sponge” (material: cellulose) sold by Devika Co., Ltd. was used.

[Filling shape retention and flavor evaluation]
The shape retention of the fillings of Comparative Examples 13 to 15 was evaluated from the viewpoint of visual observation and workability at the time of applying the filling.
A flavor test was conducted on the fillings of Comparative Examples 13 to 15. Table 12 shows the flavor evaluation results.

The fillings of Comparative Examples 16 to 18 to which the commercially available powdered fats and oils were added had a bad texture and had no commercial value.

The filling of the present invention can be widely used in the food field.

Claims (8)

When the total triglyceride content is 100% by mass, 65 to 99% by mass of one or more XXX type triglycerides having a fatty acid residue X of carbon number x at the 1st to 3rd positions and the fatty acid of the XXX type triglyceride A powdered fat and oil composition for filling containing 35 to 1% by mass of one or more X2Y triglycerides in which one of the residues X is replaced with a fatty acid residue Y having a carbon number of y,
The carbon number x is an integer selected from 10 to 12,
The powdery fat and oil composition for filling, wherein the carbon number y is an integer selected from x+2 to x+12 and an integer of 22 or less. A filling containing the powdered fat and oil composition for filling according to claim 1 and a liquid filling raw material. Content of the said powder oil composition for filling in the said filling is 5-50 mass %, Content of the said liquid filling raw material is 95-50 mass %, The filling of Claim 2 characterized by the above-mentioned. .. The liquid filling material is water, milk, milk, fresh cream, vegetable cream, liquid ice cream mix, yogurt, fermented milk, alcoholic beverage, vinegar, fruit juice, green tea, matcha, fruit juice, fruit juice, fruit puree, vegetables One or more selected from juices, vegetable purees, sports drinks, jelly beverages, lactic acid beverages, soups, soy sauces, sauces, mayonnaise, processed seafood products, processed azuki products, and processed fruit products. The filling according to claim 2 or 3. A food comprising the filling according to any one of claims 2 to 4. A method for producing a filling, which comprises mixing the following powdered oil and fat composition for filling with a liquid filling raw material at a temperature of 25° C. or lower.
Powdered oil and fat composition for filling: When the total triglyceride content is 100% by mass,
65 to 99% by mass of one or more XXX type triglycerides having a fatty acid residue X of carbon number x at the 1st to 3rd positions, and one of the fatty acid residues X of the XXX type triglyceride is a fatty acid of carbon number y A powdery fat and oil composition for filling containing 35 to 1% by mass of one or more X2Y type triglycerides substituted with a residue Y,
The carbon number x is an integer selected from 10 to 12,
The powdery fat and oil composition for filling, wherein the carbon number y is an integer selected from x+2 to x+12 and an integer of 22 or less. Content of the said powder oil composition for filling in the said filling is 5 to 50 mass %, and content of the said liquid filling raw material is 95 to 50 mass %, The filling of Claim 6 characterized by the above-mentioned. Manufacturing method. The liquid filling material is water, milk, milk, fresh cream, vegetable cream, liquid ice cream mix, yogurt, fermented milk, alcoholic beverage, vinegar, fruit juice, green tea, matcha, fruit juice, fruit juice, fruit puree, vegetables One or more selected from juices, vegetable purees, sports drinks, jelly beverages, lactic acid beverages, soups, soy sauces, sauces, mayonnaise, processed seafood products, processed azuki products, and processed fruit products. A method for manufacturing a filling according to claim 6 or 7.