JP2022151254A - Fat composition for cream - Google Patents

Abstract

To provide a fat composition for cream, which provides coating cream having a good solidifying property, provides a good flavor and meltability in the mouth, and can suppress temporal stickiness.SOLUTION: Provided is a fat composition for cream, which satisfies the following conditions A and B. Condition A: in a triglyceride composition, a mass ratio of a tri-saturated triglyceride containing a lauric acid residue(s) as a linked fatty acid residue(s) with a total number of carbon atoms of the linked fatty acid residues being 46 is 0.5-4.5 relative to a trilaurin. Condition B: An SFC (Solid Fat Content) at 25°C is 46-75%.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a fat and oil composition for cream suitable for making cream.

For the purpose of improving appearance, flavor and texture, and fixing seasonings, it is common practice to coat the surface of bakery foods such as baked confectionery and bread with a coating cream containing fats and oils.

Properties required for this coating cream include rapid solidification after coating and melting in the mouth when eaten. In order to obtain these required properties, studies have been made on oil and fat compositions for use in the production of coating creams.

For example, a lauric fat that has not been transesterified and contains 65 to 85 wt. A fat composition containing no fat and having a trans fatty acid content of 3% by mass or less with respect to the total mass of constituent fatty acids of the fat (Patent Document 1), or a fat composition having a specific triglyceride composition (Patent Document 2).

In recent years, in addition to the above-mentioned required properties, the phenomenon of softening and stickiness due to the liquid oil component exuding to the surface of the coating of composite bakery food over time (hereinafter, simply referred to as "stickiness over time") ) is also being investigated (for example, Patent Document 3). In addition, this stickiness over time is caused by the exudation of the liquid oil component over time, and since the time of occurrence is different, it is distinguished by those skilled in the art from the stickiness caused by slow solidification after coating. .

Japanese Patent Application Laid-Open No. 2018-000041 JP 2017-079737 A JP 2020-162512 A

The oil and fat compositions used in the production of coating creams that have been studied in the past have the following problems.

In the oil-and-fat composition described in Patent Document 1, since it contains a large amount of laurin-based oil and fat, which is not transesterified oil and fat, there is a problem that an off-taste called so-called soap odor tends to occur over time. In particular, the coating part of composite bakery foods is easily exposed to light and exposed, and is sometimes placed in an environment that tends to cause off-taste. Therefore, it is desirable to suppress changes in flavor over time. In addition, depending on the bakery food to be combined, stickiness may occur over time.

In the invention described in Patent Document 2, when a certain amount of triglyceride having a lauric acid residue at the 2-position is contained, the triglyceride composition becomes complicated, improving creaming properties and meltability in the mouth. There was a case where stickiness occurred.

In the invention described in Patent Document 3, the seepage of the coating surface can be suppressed, but when the composite bakery food is eaten, the coating part melts poorly in the mouth, leaving a bad taste.

Therefore, the subject of this invention is as follows.
(1) To obtain a coating cream with good solidification properties.
(2) To obtain a coating cream with good flavor and meltability in the mouth.
(3) To obtain a coating cream capable of suppressing stickiness over time.

The inventors of the present invention have made intensive studies to solve the above problems, and as a result, found that the above problems can be solved by making the oil and fat composition for cream a specific oil and fat composition, and have completed the present invention. .

That is, the present invention includes the following contents.
[1] A fat and oil composition for cream that satisfies the following conditions A and B.
Condition A: In the triglyceride composition, the mass ratio of trisaturated triglyceride containing a lauric acid residue as a binding fatty acid residue and having a total carbon number of 46 in the binding fatty acid residue to trilaurin is 0.5 to 4.5. be.
Condition B: SFC (Solid Fat Content) at 25°C is 46-75%.
[2] The fat and oil composition for cream according to [1], which further satisfies the following condition C.
Condition C: The content of sorbitan fatty acid ester is 0.1-1.2% by mass.
[3] The fat and oil composition for cream according to [1] or [2], further satisfying condition D below.
Condition D: The content of saturated fatty acid residues with 20 or more carbon atoms in the fatty acid residue composition is 0.4 to 1.5% by mass.
[4] The fat and oil composition for cream according to any one of [1] to [3], containing the following fats α and fats β.
Fat α: Random transesterified fat that satisfies the following conditions (α1) and (α2).
Condition (α1): Mass ratio of the content of lauric acid residue (La) to the sum of the content of stearic acid residue (St) and palmitic acid residue (P) in the fatty acid residue composition [La/(St + P) ] is 0.12 to 1.40.
Condition (α2): The content of trisaturated triglycerides in which the total carbon number of saturated fatty acid residues is 46 or less in the constituent triglycerides is 30 to 65% by mass.
Fat β: A non-esterified fat having a lauric acid residue content of 35% by mass or more in the fatty acid residue composition.
[5] The fat and oil composition for cream according to any one of [1] to [4], further satisfying at least one of the following conditions E and F.
Condition E: The content of liquid oil in the oil phase is 3% by mass or less.
Condition F: The content of cocoa butter in the oil phase is 3% by mass or less.
[6] A cream using the fat and oil composition for cream according to any one of [1] to [5].
[7] The cream according to [6], which is for coating.
[8] A composite bakery food product obtained by combining the cream according to [6] or [7] with a bakery food product.

According to the present invention, the following effects can be obtained.
(1) It is possible to obtain a coating cream with good solidification properties.
(2) It is possible to obtain a coating cream with good flavor and meltability in the mouth.
(3) It is possible to obtain a coating cream capable of suppressing stickiness over time.

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will now be described in detail with reference to its preferred embodiments. The present invention is not limited by the following description, and each component can be changed as appropriate without departing from the gist of the present invention.

[Fat composition for cream]
The fat and oil composition for cream of the present invention satisfies the following conditions A and B.
Condition A: In the triglyceride composition, the mass ratio of trisaturated triglyceride containing a lauric acid residue as a binding fatty acid and having a total carbon number of 46 in the binding fatty acid residue to trilaurin is 0.5 to 4.5.
Condition B: SFC (Solid Fat Content) at 25°C is 46-75%.

Conditions A and B that the oil and fat composition for cream of the present invention should satisfy are described below.

<Condition A>
Condition A relates to the triglyceride composition of the oil phase of the fat and oil composition for cream. Specifically, the triglyceride composition contains a lauric acid residue as a binding fatty acid relative to trilaurin and the total number of carbon atoms of the binding fatty acid residues is 46. for the mass ratio of trisaturated triglycerides.

The fat and oil composition for cream of the present invention, in its triglyceride composition, contains a lauric acid residue (La) as a bound fatty acid residue with respect to 1 part by mass of trilaurin (LaLaLa; trilauroylglycerol), and the total of the combined fatty acid residues The mass ratio of trisaturated triglycerides having 46 carbon atoms (hereinafter also referred to as “trilaurin ratio”) is 0.5 to 4.5.

Hereinafter, a trisaturated triglyceride containing a lauric acid residue as a binding fatty acid residue and having a total of 46 carbon atoms in the binding fatty acid residue is also referred to as SSLa+SLaLa. S means a saturated fatty acid residue, and SSLa means a trisaturated triglyceride having a total carbon number of 46 in a binding fatty acid residue, to which one lauric acid residue (La) is bound as a binding fatty acid residue. SLaLa means a trisaturated triglyceride having a total carbon number of 46 in the binding fatty acid residue, in which two lauric acid residues (La) are bound as the binding fatty acid residue).

Specifically, the above SSLa+SLaLa is a triglyceride in which one lauric acid residue (La), one palmitic acid residue (P), and one stearic acid residue (St) are bound, that is, lauroyl-palmitoyl -stearoyl-triglyceride (hereinafter also simply referred to as "LaPSt") or a triglyceride in which two lauric acid residues (La) and one behenic acid residue (B) are linked, that is, di-lauroyl-mono -behenoyl-triglycerides. In addition, the site where each fatty acid residue is bound to the glycerin skeleton is not particularly limited.

The trilaurin ratio under condition A is in the range of 0.5 to 4.5, particularly in coating applications, from the viewpoint of obtaining a cream having good melting properties in the mouth and a cream with reduced stickiness over time. The lower limit of the trilaurin ratio is preferably 0.75 or more, more preferably 0.80 or more, still more preferably 0.85 or more, and the upper limit of the trilaurin ratio is preferably 4.0 or less, more preferably 2 0.5 or less, more preferably 1.5 or less, 1.4 or less, or 1.0 or less. Therefore, in one preferred embodiment, the trilaurin ratio ranges from 0.75 to 4.0, more preferably from 0.80 to 2.5, more preferably from 0.85 to 1.5, from 0.85 to 1.4 or 0.85 to 1.0.

The content of trilaurin in the triglyceride composition is such that when the fat and oil composition for cream of the present invention is used for coating, the solidification property and meltability in the mouth are further improved, and stickiness over time can be further suppressed. The lower limit is preferably 4% by mass or more, more preferably 5% by mass or more, and still more preferably 6% by mass or more, and the upper limit of the content is preferably 14% by mass or less, more preferably 12% by mass or less, and further Preferably, it is 10% by mass or less. Therefore, in one preferred embodiment, the content of trilaurin in the triglyceride composition is 4-14% by weight, more preferably 5-12% by weight, even more preferably 6-10% by weight.

From the same point of view, the lower limit of the content of SSLa+SLaLa in the triglyceride composition is preferably 3.5% by mass or more, more preferably 4.2% by mass or more, and still more preferably 6.4% by mass or more, and the upper limit of the content is preferably 12% by mass or less, more preferably 11% by mass or less, and even more preferably 9.5% by mass or less. Therefore, in one preferred embodiment, the content of SSLa+SLaLa in the triglyceride composition is 3.5-12% by weight, more preferably 4.2-11% by weight, even more preferably 6.4-9.5% by weight. is.

In the present invention, the triglyceride composition of the oil phase of the oil and fat composition for cream is determined by high performance liquid chromatography (HPLC) in accordance with the "Japan Oil Chemistry Society Standard Fat and Oil Analysis Test Method 2.4.6.2-2013". It can be measured by the method. The triglyceride composition shown in the present invention is based on the value measured by the high performance liquid chromatography (HPLC) method in accordance with the "Japan Oil Chemistry Society standard oil analysis test method 2.4.6.2-2013".

<Condition B>
Condition B relates to the SFC (Solid Fat Content) at 25° C. of the fat and oil composition for cream.

The fat and oil composition for cream of the present invention has an SFC of 46 to 75% at 25°C.

When the SFC at 25° C. is within the above range, the cream obtained using the oil and fat composition for cream of the present invention, especially the coating cream, has good solidification properties, and stickiness over time is suppressed. It will be possible to plan

From the viewpoint of being able to enjoy the effects of the present invention more, the lower limit of the SFC at 25° C. of the oil and fat composition for cream of the present invention is preferably 49% or more, more preferably 52% or more, and still more preferably 55% or more. The upper limit of the SFC at 25°C is preferably 70% or less, more preferably 66% or less, still more preferably 62% or less. Thus, in one preferred embodiment, the SFC at 25°C is 49-70%, more preferably 52-66%, even more preferably 55-62%.

In the present invention, the SFC value is measured by pulse NMR (direct method) described in AOCS official method cd16b-93, and the SFC of the sample (fat or oil composition) to be measured is measured. Use the value converted to the amount of oil phase.

That is, when a sample containing no aqueous phase is measured, the measured value is the SFC as it is, and when a sample containing an aqueous phase is measured, the value obtained by converting the measured value to the amount of oil phase is SFC (hereinafter referred to as SFC The same applies to the measurement of ).

In the present invention, particularly in coating applications, from the viewpoint of obtaining a cream having good solidification properties and a cream having good meltability in the mouth, the SFC value at 35°C relative to the SFC value at 25°C The ratio [(SFC at 35°C)/(SFC at 25°C)] is preferably 0.15 or more, more preferably 0.17 or more, and still more preferably 0.19 or more, and the upper limit of the ratio is , preferably 0.45 or less, more preferably 0.4 or less, still more preferably 0.39 or less, and even more preferably 0.36 or less. Thus, in one preferred embodiment, the ratio of the SFC value at 35°C to the SFC value at 25°C [(SFC at 35°C)/(SFC at 25°C)] is between 0.15 and 0.45. , more preferably 0.17 to 0.39, still more preferably 0.19 to 0.36.

<Other favorable conditions>
The fat and oil composition for cream of the present invention preferably satisfies either one of the following conditions C and D in addition to the above conditions A and B, preferably both of them. As a result, particularly in coating applications, the effect of the present invention, which provides a cream that has good solidification properties, good flavor and meltability in the mouth, and can suppress stickiness over time, can be further enhanced.
Condition C: The content of sorbitan fatty acid ester is 0.1-1.2% by mass.
Condition D: The content of saturated fatty acid residues with 20 or more carbon atoms in the fatty acid residue composition is 0.4 to 1.5% by mass.

Conditions C and D will be described below.

<Condition C>
Condition C relates to the content of sorbitan fatty acid ester in the fat and oil composition for cream.

The fat and oil composition for cream of the present invention preferably contains 0.1 to 1.2% by mass of sorbitan fatty acid ester.

When the conditions A and B are satisfied and the content of the sorbitan fatty acid ester in the oil-fat composition for cream is within the above range, the cream obtained using the oil-fat composition for cream of the present invention, especially the coating cream, does not become sticky over time. can be more preferably suppressed, and the melting in the mouth during eating can be improved.

From the viewpoint of further enhancing the effect of the present invention, the lower limit of the content of sorbitan fatty acid ester in the oil and fat composition for cream of the present invention is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and even more preferably 0.2% by mass or more. is 0.4% by mass or more, and the upper limit of the content is preferably 1.2% by mass or less, more preferably 1.0% by mass or less, and even more preferably 0.8% by mass or less. Therefore, in one preferred embodiment, the content of sorbitan fatty acid ester is 0.1-1.2% by weight, more preferably 0.2-1.0% by weight, even more preferably 0.4-0. 8% by mass.

The sorbitan fatty acid ester that can be contained in the oil and fat composition for cream of the present invention is not particularly limited. (also referred to as sorbitan fatty acid ester”) is preferred.

By containing a highly esterified sorbitan fatty acid ester as the sorbitan fatty acid ester, the solidification property can be further improved, and stickiness over time can be further suppressed.

In the present invention, the esterification rate (%) of sorbitan fatty acid ester is a value calculated by the following formula. The ester value and hydroxyl value in the following formula are, for example, [2.3.3-1996 ester value] and [2.3.6 -1996 hydroxyl number].
Esterification rate (%) = {ester value / (ester value + hydroxyl value)} × 100

As the highly esterified sorbitan fatty acid ester, any sorbitan fatty acid ester can be used as long as the esterification rate is 65% or more. In the highly esterified sorbitan fatty acid ester, the esterification rate is preferably 70% or higher, more preferably 73% or higher.

From the viewpoint of being industrially produced or commercially available and easily available, in the highly esterified sorbitan fatty acid ester, the upper limit of the esterification rate is preferably 90% or less, more preferably 85% or less, and further Preferably it is 80% or less.

Among them, from the viewpoint of further enhancing the effects of the present invention, the highly esterified sorbitan fatty acid ester is preferably a sorbitan tri-fatty acid ester. Sorbitan tri-fatty acid ester is an ester compound of sorbitan and fatty acid, and is a compound in which three hydroxyl groups of sorbitan have ester bonds with fatty acids.

In the present invention, the type of fatty acid residue contained in the highly esterified sorbitan fatty acid ester is not particularly limited, and may be, for example, a fatty acid residue having 10 to 30 carbon atoms, a saturated fatty acid residue, or an unsaturated It may be a fatty acid residue.

From the viewpoint of further suppressing stickiness when the oil and fat composition for cream of the present invention is used for coating purposes, it is preferable that the highly esterified sorbitan fatty acid ester mainly contains a saturated fatty acid residue having 12 or more carbon atoms. , It more preferably contains mainly saturated fatty acid residues having 12 to 22 carbon atoms, more preferably contains mainly saturated fatty acid residues having 12 to 18 carbon atoms, saturated fatty acid residues having 16 to 18 carbon atoms It is even more preferred to include as a subject.

Here, "mainly containing" with respect to the fatty acid residue of the sorbitan fatty acid ester means that the content of the target fatty acid residue is 65% by mass or more in the composition of the bound fatty acid residue of the sorbitan fatty acid ester, The content is preferably 70% by mass or more, more preferably 75% by mass or more, and still more preferably 80% by mass or more.

<Condition D>
Condition D relates to the content of saturated fatty acid residues with 20 or more carbon atoms in the fatty acid residue composition.

The fat and oil composition for cream of the present invention preferably contains 0.4 to 1.5% by mass of saturated fatty acid residues having 20 or more carbon atoms in its fatty acid residue composition.

When the conditions A and B are satisfied and the content of saturated fatty acid residues having 20 or more carbon atoms is within the above range, stickiness over time can be further suppressed.

From the viewpoint of further suppressing the occurrence of stickiness over time, the lower limit of the content of saturated fatty acid residues having 20 or more carbon atoms in the fatty acid residue composition is preferably 0.4% by mass or more, more preferably 0.5% by mass. % or more, more preferably 0.6 mass % or more, and the upper limit of the content is preferably 1.5 mass % or less, more preferably 1.3 mass % or less, and still more preferably 1.0 mass % or less. be. Therefore, in a preferred embodiment, the content of saturated fatty acid residues having 20 or more carbon atoms in the fatty acid residue composition is 0.4 to 1.5 mass%, more preferably 0.5 to 1.3 mass%. %, more preferably 0.6 to 1.0 mass %.

From the viewpoint of further suppressing stickiness over time, a monosaturated diunsaturated triglyceride containing a saturated fatty acid residue with 20 or more carbon atoms (hereinafter also referred to as "HUU") is used in the triglyceride composition of the oil and fat composition for cream. H refers to a saturated fatty acid residue having 20 or more carbon atoms, and U refers to an unsaturated fatty acid residue.) is preferably 1.0% by mass or less, and 0.7% by mass or less. is more preferable, and 0.5% by mass or less is even more preferable. The lower limit of the HUU content is not particularly limited, and may be 0% by mass.

Although it is not clear why the HUU content in the above range can further suppress stickiness over time, the inventors speculate as follows. That is, while monosaturated diunsaturated triglycerides are usually considered as liquid oil components, the content of monosaturated diunsaturated triglycerides containing relatively long-chain saturated fatty acid residues with 20 or more carbon atoms is within a certain range. It is speculated that this is because the melting point of the liquid oil component rises and the viscosity at room temperature increases, thereby suppressing the migration of the liquid oil component.

In the fatty acid residue composition of the oil and fat composition for cream of the present invention, the mass ratio [S/U] of the saturated fatty acid residue (S) to 1 part by mass of the unsaturated fatty acid residue (U) is preferably 4.5 or more. , more preferably 4.6 or more, 4.8 or more, or 5.0 or more, more preferably 5.2 or more, and the upper limit is preferably 8.0 or less, more preferably 7.7 or less, and still more preferably is 7.5 or less or 7.3 or less. Therefore, in a preferred embodiment, in the fatty acid residue composition, the mass ratio of saturated fatty acid residues to 1 part by mass of unsaturated fatty acid residues is 4.5 to 8.0, more preferably 5.0 to 7. .7, more preferably 5.2 to 7.3.

In the oil and fat composition for cream of the present invention, the content of lauric acid residues in the fatty acid residue composition is preferably 25% by mass or more, more preferably 28% by mass or more, and still more preferably 30% by mass or more or 32% by mass. The upper limit is preferably 45% by mass or less, more preferably 42% by mass or less, and still more preferably 40% by mass or less or 38% by mass or less. Therefore, in a preferred embodiment, the content of lauric acid residues in the fatty acid residue composition is 25-45% by mass, more preferably 28-42% by mass, and even more preferably 32-40% by mass. .

Furthermore, in the oil and fat composition for cream of the present invention, the mass of the content of lauric acid residue (La) with respect to the sum of the content of stearic acid residue (St) and palmitic acid residue (P) in the fatty acid residue composition The ratio [La/(St+P)] is preferably 0.5 or more, more preferably 0.7 or more, and still more preferably 0.8 or more, and the upper limit is preferably 1.8 or less, more preferably 1 0.5 or less, more preferably 1.3 or less. Therefore, in one preferred embodiment, La/(St+P) in the fatty acid residue composition is from 0.5 to 1.8, more preferably from 0.7 to 1.5, even more preferably from 0.8 to 1.3.

For the content of fatty acid residues such as La, St, and P in the fatty acid residue composition, It can be measured by a capillary gas chromatograph method with reference to the "Enacted Standard Oil Analysis Test Method 2.4.4.3-2013" and "AOCS Method Ce-1h05".

Conditions E and F that the oil and fat composition for claims of the present invention preferably satisfies will be described later.

<Fats and oils that can be used in the present invention>
The fats and oils that can be used in the fat and oil composition for cream of the present invention are described below.

Examples of oils and fats that can be used in the oil and fat composition for cream of the present invention include soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil, palm oil, palm kernel oil, Vegetable fats and oils such as coconut oil, monkey fat, mango fat and cocoa butter; animal fats and oils such as milk fat, beef tallow, lard, chicken oil, fish oil and whale oil; Examples include oils and fats that have been subjected to one or more physical or chemical treatments. One type of the above oils and fats may be used alone, or two or more types may be mixed and used.

Here, the oil-fat composition for cream of the present invention preferably satisfies at least one of the following conditions E and F with respect to the oil-and-fat composition that may be contained.
Condition E: The content of liquid oil in the oil phase is 3% by mass or less.
Condition F: The content of cocoa butter in the oil phase is 3% by mass or less.
Here, the term "liquid oil" refers to oils and fats that are liquid at room temperature (25° C.), and examples thereof include soybean oil and rapeseed oil.

When a liquid oil is contained in the oil-and-fat composition for cream, the solidification property is deteriorated, and the composition tends to be sticky immediately after production and tends to become sticky over time. Moreover, when cocoa butter is contained in the fat and oil composition for cream, a blooming phenomenon may occur due to the problem of compatibility, which may impair the appearance and taste.

The oil and fat composition for cream of the present invention preferably satisfies at least one of the conditions E and F in addition to the conditions A and B, and more preferably satisfies both the conditions E and F. Regarding condition E, from the viewpoint of being able to enjoy the effects of the present invention, the content of liquid oil in the oil phase is more preferably 2.5% by mass or less, more preferably 2% by mass or less, and 1.5% by mass or less. Or it is 1% by mass or less. The lower limit of the liquid oil content is not particularly limited, and may be 0% by mass. In terms of condition F, from the viewpoint of being able to enjoy the effects of the present invention, the content of cocoa butter in the oil phase is more preferably 2.5% by mass or less, more preferably 2% by mass or less, and 1.5% by mass. % or less or 1% by mass or less. The lower limit of the cocoa butter content is not particularly limited, and may be 0% by mass.

From the viewpoint of preferably satisfying the above conditions A and B, the fat composition for cream of the present invention preferably contains fat α and fat β described below.

Fats and oils α: Random transesterified fats and oils that satisfy the following conditions (α1) and (α2).
Condition (α1): Mass ratio of the content of lauric acid residue (La) to the sum of the content of stearic acid residue (St) and palmitic acid residue (P) in the fatty acid residue composition [La/(St + P) ] is 0.12 to 1.40.
Condition (α2): The content of trisaturated triglycerides having saturated fatty acid residues with a total carbon number of 46 or less in the constituent triglycerides is 30 to 65% by mass.

- Oil β: Non-esterified oil whose content of lauric acid residue is 35% by mass or more in the fatty acid residue composition.

The fat α and fat β are described below.

-Fat α-
The fat α is a random transesterified fat that satisfies the conditions (α1) and (α2). First, condition (α1) will be described.

--Condition (α1)--
Condition (α1) relates to the mass ratio [La/(St+P)] of the content of La to the sum of the content of St and P in the fatty acid residue composition.

The lower limit of the mass ratio [La/(St+P)] in the fat α is 0.12 or more, preferably 0.12 or more, from the viewpoint of obtaining a coating cream with good solidification property or obtaining a coating cream with good flavor and meltability in the mouth. is 0.35 or more, more preferably 0.38 or more or 0.40 or more, and the upper limit of the mass ratio is 1.40 or less, preferably 1.20 or less, more preferably 1.15 or less or 1 .10 or less. For example, the mass ratio range is 0.12 to 1.40, preferably 0.35 to 1.20, more preferably 0.38 to 1.15 or 0.40 to 1.10.

--Condition (α2)--
Next, condition (α2) will be described. Condition (α2) relates to the content of trisaturated triglycerides in which the total carbon number of saturated fat residues is 46 or less (hereinafter also simply referred to as “trisaturated triglycerides having 46 or less carbon atoms”) in the constituent triglycerides. Examples of such trisaturated triglycerides having 46 or less carbon atoms include LaPSt, di-myristoyl-mono-stearoyl-triglyceride and trilaurin.

The lower limit of the content of trisaturated triglycerides having 46 or less carbon atoms in fat α is 30% by mass or more, preferably 33% by mass or more, more preferably 36% by mass, from the viewpoint of suppressing the occurrence of stickiness over time. % or 38% by mass or more, and the upper limit of the content is 65% by mass or less, preferably 61% by mass or less, more preferably 55% by mass or less or 52% by mass or less. For example, the content range is 30-65% by weight, preferably 33-61% by weight, more preferably 36-55% by weight or 38-52% by weight.

In particular, LaPSt is preferably 5 to 35% by mass, more preferably 7 to 32% by mass, and even more preferably 9 to 30% by mass in trisaturated triglycerides having 46 or less carbon atoms.

The fat α preferably used in the present invention preferably has a trilaurin content in the range of 1 to 10% by mass in the constituent triglyceride composition. Trilaurin corresponds to the trisaturated triglyceride having 46 or less carbon atoms, because the total number of carbon atoms of the fatty acid residues bound to the glycerin skeleton is 36.

From the viewpoint of further suppressing stickiness over time, the content of trilaurin in the constituent triglyceride composition of fat α is more preferably 1.0 to 9.0% by mass, more preferably 1.0 to 7.0% by mass, Even more preferably, it is 1.0 to 5.5% by mass.

Even if the content of trilaurin in the constituent triglycerides of the fat α is less than 1% by mass, stickiness over time can be suppressed, but while the fat α satisfies the conditions (α1) and (α2) , it is difficult from the viewpoint of industrial production to make the content of trilaurin less than 1% by mass.

Any random transesterified fat that satisfies the above conditions (α1) and (α2) can be used as the fat α without particular limitation. As the fat α, for example, (i) palm kernel oil and (ii) palm stearin or palm oil with an iodine value of 40 or less are mixed at a ratio of the former (i) to the latter (ii) at 40:60 to 80. : 20 by mass ratio, and randomly transesterified in accordance with a conventional method.

The method of random transesterification for obtaining the random transesterified fat used as the fat α can be carried out by a conventional method. Alcaligenes, Rhizopus, Aspergillus, Mucor, Penicillium, etc., using enzymes such as lipases. The lipase can be used as an immobilized lipase by immobilizing it on a carrier such as an ion-exchange resin, diatomaceous earth, or ceramics, or it can be used in the form of powder.

-Oil β-
The fat β is a non-esterified fat having a lauric acid residue content of 35% by mass or more in the fatty acid residue composition.

In the present invention, the term “non-esterified fat” refers to refined fats and oils obtained through a conventional refining process after oil extraction, or processed fats and oils obtained by hydrogenating and fractionating refined fats and oils. Refers to oils and fats that do not undergo transesterification such as regiospecific transesterification or random transesterification.

The lower limit of the lauric acid residue content in the fatty acid residue composition of the fat β is 35 from the viewpoint of obtaining a coating cream with good melting in the mouth and a coating cream with reduced stickiness over time. % by mass or more, preferably 40% by mass or more, more preferably 44% by mass or more, or 48% by mass or more. The upper limit of the content is preferably 70% by mass or less, more preferably 66% by mass or less, and even more preferably 62% by mass or less. For example, the content range is preferably 35-70% by weight, more preferably 40-66% by weight, and even more preferably 44-62% by weight.

In addition, from the viewpoint of obtaining a coating cream having good meltability in the mouth and obtaining a coating cream with suppressed stickiness over time, the mass ratio [La / (St + P)] in the fatty acid residue composition in the fat β is It is preferably in the range of 2.00 to 6.20. The lower limit of the mass ratio is preferably 2.00 or more, more preferably 2.70 or more, still more preferably 3.50 or more, still more preferably 4.30 or more, and the upper limit of the mass ratio is preferably It is 6.20 or less, more preferably 6.00 or less, still more preferably 5.80 or less, still more preferably 5.70 or less. For example, the mass ratio range is preferably 2.00 to 6.20, more preferably 2.70 to 6.00, still more preferably 3.50 to 5.80, still more preferably 4.30 to 5 .70.

Furthermore, especially in coating applications, from the viewpoint of obtaining a cream having good melting in the mouth and obtaining a cream that is suppressed in stickiness over time, the content of trilaurin in the composition of triglycerides constituting fat β is 15 to 35 mass. %, more preferably 18 to 32% by mass, even more preferably 20 to 29% by mass.

From the viewpoint of suppressing the occurrence of exudation, the upper limit of the iodine value of the non-esterified oil and fat used in the present invention is preferably 25 or less, more preferably 23 or less, still more preferably 20 or less, and even more preferably 15. or 10 or less, and the lower limit of the iodine value is 0 or more, preferably 1 or more, more preferably 2 or more, still more preferably 3 or more, and even more preferably 4 or more. Methods such as hydrogenation and fractionation can be used to adjust the iodine value to the above range.

Any non-esterified fat containing 35% by mass or more of lauric acid residue in the fatty acid residue composition can be used as the fat β without particular limitation. As the fat β, for example, palm kernel oil, palm kernel stearin obtained by fractionating palm kernel oil, and extremely hardened oil of palm kernel oil can be preferably used.

-Fat γ-
From the viewpoint of preferably satisfying D above, the oil-fat composition for cream of the present invention preferably contains the following oil-gamma.

Fats and oils γ: Random transesterified fats and oils that satisfy the following conditions (γ1) and (γ2).
Condition (γ1): As fatty acid residues constituting triglycerides, 5 to 44% by mass of oleic acid residues, 60 to 97% by mass of fatty acid residues having 16 to 18 carbon atoms including oleic acid, and 20 to 22 carbon atoms. contains 3 to 30% by mass of saturated fatty acid residues.
Condition (γ2): The iodine value is 53 or less.

By using fat γ, condition D can be preferably satisfied, and stickiness over time can be more preferably suppressed.

--Condition (γ1)--
First, condition (γ1) will be described. Condition (γ1) relates to the fatty acid residue composition that constitutes the triglyceride.

In fats and oils γ, the content of oleic acid residues in the composition of fatty acid residues constituting triglycerides is 5 to 44% by mass, preferably 10 to 41% by mass, more preferably 15 to 39% by mass.

In fats and oils γ, the content of fatty acid residues with 16 to 18 carbon atoms including oleic acid residues in the composition of fatty acid residues constituting triglycerides is 60 to 97% by mass, preferably 65 to 95% by mass, and more It is preferably 70 to 93% by mass.

In the oil γ, the content of saturated fatty acid residues with 20 to 22 carbon atoms in the composition of fatty acid residues constituting triglycerides is 3 to 30% by mass, preferably 5 to 25% by mass, more preferably 7%. ~20% by mass.

--Condition (γ2)--
Next, condition (γ2) will be described. Condition (γ2) relates to the iodine value.

The fat γ has an iodine value of 53 or less, preferably 50 or less, more preferably 48 or less. If the iodine value is higher than 53, the effect of combined use of the fat and oil γ on suppressing stickiness over time will be poor. The lower limit of the iodine value is not particularly limited, and may be, for example, 5 or more, 10 or more, or 15 or more.

Fats and oils γ are mixtures of fats and oils containing many fatty acid residues with 16 to 18 carbon atoms and fats and oils containing many saturated fatty acid residues with 20 to 22 carbon atoms (hereinafter referred to as “fat and oil blends γ ” can be obtained by random transesterification.

Examples of fats and oils containing a large amount of fatty acid residues having 16 to 18 carbon atoms include palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard. , cacao butter, fish oil, whale oil, butter oil, and other animal and vegetable oils and fats, and processed oils and fats obtained by subjecting these oils and fats to one or more treatments selected from hydrogenation, fractionation, and transesterification. If necessary, one or two or more can be used from.

Examples of the fats and oils containing a large amount of saturated fatty acid residues having 20 to 22 carbon atoms include, for example, high erucine rapeseed oil, fish oil, monkey fat, and one selected from hydrogenation, fractionation and transesterification using these fats and oils as raw materials. Alternatively, processed oils and fats subjected to two or more types of treatment may be mentioned, and among these, one or two or more may be used as necessary.

The fat γ can be obtained by subjecting the fat blend γ to random transesterification. The random transesterification reaction may be carried out by a conventional method in the same manner as in the case of obtaining the fat α.

<Method for producing oil and fat composition for cream>
The production method of the oil-and-fat composition for cream of the present invention is not particularly limited as long as the oil-and-fat composition for cream that satisfies the above conditions A and B can be obtained. For example, the oil and fat composition for cream of the present invention satisfies the above conditions A and B, preferably the above conditions A, B and C or the above conditions A, B and D, more preferably the above condition A After preparing an oil phase by mixing various oils and fats and other components described later in a dissolved state so as to satisfy all of D, if necessary, an aqueous phase is added to emulsify, cool, and crystallize. It may be produced by From the viewpoint of obtaining a cream fat composition that preferably satisfies the above conditions A and B, it is preferable to use the above fat α and fat β, and if necessary, fat γ and other fats may be used. A preferred example of the method for producing the oil and fat composition for cream of the present invention is shown below.

The type and amount of the oil to be used are not particularly limited as long as the oil-fat composition for cream that satisfies the above conditions A and B can be obtained. The content of α is preferably 50 to 95% by mass, more preferably 60 to 90% by mass, still more preferably 65 to 85% by mass, and the content of fat β in the oil and fat composition for cream is preferably It is preferable to use a mixture of fat α and fat β so that the content is 5 to 40% by mass, more preferably 10 to 35% by mass, and even more preferably 15 to 30% by mass.

In addition, an arbitrary amount of fat γ may be contained, but from the viewpoint of obtaining a fat composition for cream that preferably satisfies conditions A, B and D, the content of fat γ in the fat composition for cream is preferably It is suitable to use the oil γ together with the oil α and β so as to be 0 to 15% by mass, more preferably 0 to 12% by mass, still more preferably 0 to 10% by mass.

The method for producing the oil and fat composition for cream of the present invention is not particularly limited except for the above requirements, and the oil and fat composition may be produced in the same manner as a general method for producing an oil and fat composition.

Specifically, first, one or more kinds of various fats and oils are selected, heated and dissolved, and mixed and stirred so that the above conditions A and B, preferably the above conditions A, B and D can be satisfied. to prepare the oil phase. In order to obtain an oil-and-fat composition for cream that preferably satisfies condition C, sorbitan fatty acid ester may be included. Sorbitan fatty acid esters and other oil-soluble components may be contained in the oil phase, if necessary. If necessary, after preparing an aqueous phase by adding other water-soluble components to water, the aqueous phase is added to the oil phase and emulsified.

The resulting mixture is then preferably subjected to a sterilization treatment. The sterilization method may be a batch type in a tank or a continuous type using a plate heat exchanger or a scraping heat exchanger.

After that, it is cooled and plasticized if necessary. In the present invention, the cooling condition is preferably −0.5° C./min or higher, more preferably −5° C./min or higher. Equipment used for cooling includes closed continuous tube coolers, margarine manufacturing machines such as votators, combinators, and perfectors, plate heat exchangers, etc., and combinations of open diacoolers and complexors. etc.

Nitrogen, air, or the like may be arbitrarily included in any of the manufacturing steps when manufacturing the fat and oil composition for cream.

In addition, the oil and fat composition for cream of the present invention may contain other components as long as the effects of the present invention are exhibited. Other ingredients include, for example, water, emulsifiers, thickeners, salty agents such as salt and potassium chloride, acidulants such as citric acid, acetic acid, lactic acid, and gluconic acid, milk, condensed milk, powdered skim milk, casein, and whey. Milk and dairy products such as powder, butter, cream, natural cheese, processed cheese, fermented milk, sugars and sugar alcohols such as sucrose, liquid sugar, honey, glucose, maltose, oligosaccharide, starch syrup, sorbitol, reduced starch syrup, molasses , dextrin, sweeteners such as stevia and aspartame, coloring agents such as β-carotene, caramel, monascus pigment, antioxidants such as tocopherol and tea extract, vegetable proteins such as wheat protein and soybean protein, eggs and various Processed eggs, flavorings, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, nut pastes, spices, cacao mass, cocoa powder, grains, beans, vegetables, meats, seafood, etc. food materials and food additives.

Examples of emulsifiers include glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene fatty acid ester. , polyoxyethylene sorbitan fatty acid ester, lecithin, enzyme-treated lecithin, saponins and the like. These may be used singly or in combination of two or more.

Thickening stabilizers include, for example, guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, Gelatin, starch, modified starch and the like can be mentioned. These may be used singly or in combination of two or more.

In the oil-fat composition for cream of the present invention, the content of the above-mentioned other ingredients can be appropriately selected according to the purpose of use of these ingredients, etc., and is not particularly limited. When the total amount is 100% by mass, it is preferably 20% by mass or less, 15% by mass or less, or 10% by mass or less.

<Preferred use of oil and fat composition for cream>
According to the oil and fat composition for cream of the present invention, it is possible to obtain a cream that has excellent solidification properties, good flavor and meltability in the mouth, and suppressed stickiness over time, especially for coating applications. It is suitably used for producing creams such as cream.

Furthermore, when the oil-and-fat composition for cream of the present invention is compounded with a bakery food, it has good solidification properties and can suppress stickiness over time. A composite bakery food with reduced stickiness and excellent appearance can be obtained. Therefore, the oil-and-fat composition for cream of the present invention can be suitably used for compounding with bakery foods.

Examples of methods for combining with bakery foods include roll-in, filling, sandwiching, topping, coating, and the like. It is particularly preferably used for coating purposes because stickiness over time can be suppressed even in the case of being coated.

[cream]
A cream can be produced using the fat and oil composition for cream of the present invention. The invention also provides such creams. The cream of the present invention will be described below.

The term "cream" as used in the present invention is a general term for creams in which the fat and oil composition for cream of the present invention is used and which has a fat and oil as a continuous phase. The cream of the present invention can be produced, for example, by (1) dissolving the oil and fat composition for cream of the present invention, adding powders such as saccharides and milk, and an emulsifier and kneading them sufficiently; A method of creaming the composition and blending sugars, eggs, milk, etc. (3) A method of adding sugars, eggs, milk, etc. to previously prepared cream and creaming it. , (4) It can be obtained by a method of creaming the oil and fat composition for cream of the present invention containing sugars, eggs, milk and the like. The non-hydrated type cream of the present invention is obtained by the manufacturing method (1), and the hydrated type cream of the present invention is obtained by the manufacturing methods (2) to (4).

The cream of the present invention includes non-hydrated creams, ie anhydrous creams, as well as water-in-oil or oil-in-water-in-oil emulsified creams, such as so-called butter creams and sugar creams. In particular, when used as a coating cream, the cream of the present invention is useful from the viewpoints of enhancing the adhesion between the food to be coated and the cream of the present invention, obtaining a cream that is easy to coat, and obtaining a cream that has good solidification properties. is preferably an anhydrous cream. For example, it is possible to use a hydrated type cream obtained by the above methods (2) to (4) for coating applications, but the resulting cream is strongly thickened by containing water. However, it may not be possible to obtain a cream suitable for coating.

In the present invention, "anhydrous" means that the water content in the cream of the present invention is 1% by mass or less. The water content is preferably 0.9% by mass or less, more preferably 0.8% by mass or less, and even more preferably 0.7% by mass or less.

In addition, in the process of producing the cream of the present invention, a refining step or an air impregnation step (for example, creaming or gas blowing) can be arbitrarily introduced.

The cream of the present invention has good solidification properties and is less sticky over time. There is little or no stickiness, and even when touched with a finger, no deposit is observed, indicating that stickiness is significantly suppressed.

The cream of the present invention may be produced by any conventionally known method, except that the oil-fat composition for cream of the present invention is used as the oil for production.

The amount of the oil and fat composition for cream of the present invention used in the cream of the present invention is not particularly limited. It is suitable to contain the fat and oil composition for cream of the present invention in an amount of preferably 35 to 100% by mass, more preferably 40 to 100% by mass.

When producing the cream of the present invention, oils and fats other than the oil and fat composition for cream of the present invention (also referred to as "other oils and fats") may be added.

Other oils and fats that can be contained in the production of the cream of the present invention include, for example, soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil, palm oil, palm kernel oil, Vegetable fats and oils such as coconut oil, monkey fat, mango fat and cocoa butter, animal fats and oils such as milk fat, butter, beef tallow, lard, chicken oil, fish oil and whale oil, and hydrogenation, fractionation and transesterification of these fats Examples include oils and fats that have been subjected to one or more treatments such as physical or chemical treatments. One type of the above oils and fats may be used alone, or two or more types may be mixed and used.

The content of other fats and oils in the cream is preferably 25% by mass or less, 22% by mass or less, 19% by mass or less, or 16% by mass or less. The lower limit of the content of the other fats and oils is not particularly limited, and may not be included (0% by mass).

Here, the cream of the present invention preferably satisfies at least one of conditions E and F (shown again below) described for the oil and fat composition for cream of the present invention, and preferably satisfies both of them.
Condition E: The content of liquid oil in the oil phase is 3% by mass or less.
Condition F: The content of cocoa butter in the oil phase is 3% by mass or less.
The definition of the liquid oil, preferred embodiments of the conditions E and F, and the reason why it is preferable to satisfy the conditions E and F are as described in the above [Fat composition for cream].

[Compound bakery food]
Composite bakery foods can be produced using the cream of the present invention. The present invention also provides such composite bakery food products. The composite bakery food product of the present invention is described below.

The composite bakery food of the present invention is obtained by combining the cream of the present invention using the oil and fat composition for cream of the present invention and the bakery food. Combining cream and bakery food refers to topping or coating cream on the surface of bakery food, filling or sandwiching the inside of bakery food, or rolling in when manufacturing bakery food. In particular, since the cream of the present invention is characterized by being able to suppress stickiness immediately after production and stickiness over time, coating is particularly preferred as a method for combining cream and bakery foods. Therefore, the composite bakery food of the present invention is preferably a bakery food coated with the cream of the present invention.

Examples of bakery foods that can be used in the present invention include breads such as white bread, sweet buns, butter rolls, variety breads, French bread, and Danish pastries, pies and pastries, pound cakes, sponge cakes, fruit cakes, madeleines, baumkuchen, castella, and the like. Butter cakes, ice box cookies, wire-cut cookies, sables, langue de chat cookies, and other cookies, biscuits, waffles, scones, and other confectionery can be selected.

Since the cream of the present invention has the characteristic of being able to suppress stickiness immediately after production and stickiness over time, it can be used in breads and confectionery rich in fats and oils. It can be applied without problems.

The amount of cream used in producing the composite bakery food varies depending on the type of bakery food selected.

In addition, when coating is selected as a composite technique, the thickness is not particularly limited, but is preferably in the range of 0.5 mm to 10 mm, more preferably 0.7 mm to 9 mm, and still more preferably 0.9 to 8 mm. It is preferable to If the thickness is less than 0.5 mm, the flavor of the cream may be difficult to perceive.

EXAMPLES The present invention will be described in more detail below with reference to examples. However, the present invention is in no way limited by these examples. In the following, "parts" and "%" mean "mass parts" and "mass%", respectively, unless otherwise specified.

<Measurement of Oil Phase Composition of Oil and Fat Composition for Cream>
-Measurement of triglyceride composition-
The triglyceride composition of the oil phase of the oil and fat compositions for cream produced in Examples and Comparative Examples was determined by high-performance liquid chromatography in accordance with the "Japan Oil Chemistry Society established standard oil and fat analysis test method 2.4.6.2-2013". Measured by a graph (HPLC) method.

Various measurement conditions are as follows.
(Detector): Differential refraction detector (Column): Docosil column (DCS)
(Mobile phase): acetone: acetonitrile = 65: 35 (volume ratio)
(Flow rate): 1 ml/min
(Column temperature): 40°C
(Back pressure): 3.8 MPa

-Measurement of fatty acid composition-
The fatty acid compositions of the oil phases of the oil and fat compositions for cream produced in Examples and Comparative Examples were measured by capillary gas chromatography in accordance with AOCS method "Ce-1h05".

Various measurement conditions are as follows.
(Injection method) Split method (Detector) FID detector (Carrier gas) Helium 1 ml/min
(Column) "SP-2560" manufactured by SUPELCO (0.25 mm, 0.20 μm, 100 m)
(Column temperature) 180°C
(Analysis time) 60 minutes (Inlet temperature) 250°C
(Detector temperature) 250°C
(split ratio) 100:1

<Measurement of SFC of fat and oil composition for cream>
The SFC of the fat and oil compositions for cream produced in Examples and Comparative Examples were measured by pulse NMR (direct method) described in AOCS official method cd16b-93. The SFC at 25°C was measured for a sample (oil and fat composition for cream) that had been allowed to stand for 30 minutes in a constant temperature bath set at 25°C. Similarly, the SFC at 35°C was also measured for the sample left still for 30 minutes in a constant temperature bath set at 35°C.

The production of fats and oils used in Examples and Comparative Examples will be described below.

<Production Example 1> (Production of random transesterified oil (1))
50 parts of palm kernel oil and 50 parts of extremely hardened palm oil obtained by hydrogenating palm oil to an iodine value of 1 or less were mixed in a molten state to obtain a fat and oil composition. This fat and oil mixture was placed in a four-necked flask and heated at a liquid temperature of 110° C. under vacuum for 30 minutes. After that, sodium methoxide as a random transesterification catalyst is added at a ratio of 0.2% to the oil, the liquid temperature is adjusted to 85° C., and the mixture is further heated under vacuum for 1 hour to conduct a random transesterification reaction. , citric acid was added to neutralize the sodium methoxide. Next, white clay is added and bleaching is carried out (white clay amount is 3% to oil, treatment temperature is 85°C). After removing the white clay by filtration, deodorization is carried out (250°C, 60 minutes, blowing steam amount to oil is 5%). to obtain a random transesterified fat (1).

<Production Example 2> (Production of random transesterified oil (2))
75 parts of palm kernel oil and 25 parts of extremely hardened palm oil obtained by hydrogenating palm oil to an iodine value of 1 or less were mixed in a melted state to obtain an oil and fat composition. In the same manner as in Production Example 1, this oil-and-fat blend was subjected to a random transesterification reaction using sodium methoxide as a catalyst and a refining treatment of bleaching and deodorization to obtain a random transesterified oil-and-fat (2).

<Production Example 3> (Production of random transesterified oil (3))
80 parts of palm olein and 20 parts of highly hydrogenated rapeseed oil obtained by hydrogenating high erucine rapeseed oil to an iodine value of 1 or less were mixed in a molten state to obtain an oil and fat composition. In the same manner as in Production Example 1, this oil-and-fat blend was subjected to a random transesterification reaction using sodium methoxide as a catalyst and a refining treatment of bleaching and deodorization to obtain a random transesterified oil-and-fat (3).

<Production Example 4> (Production of random transesterified oil (4))
In the same manner as in Production Example 1, 100 parts of palm olein was subjected to a random transesterification reaction using sodium methoxide as a catalyst, and to a purification treatment of bleaching and deodorizing, to obtain a random transesterification oil (4).

Random transesterified fat (1) and random transesterified fat (2) correspond to fat α, random transesterified fat (3) to fat γ, and random transesterified fat (4) is other fat.

Furthermore, rapeseed oil, which is a liquid oil, was used as other fats and oils.

Table 1 shows the composition of each oil.

<Study 1>
An oil-fat composition for cream was produced, and the solidification properties of the cream produced using the oil-fat composition, the meltability in the mouth during eating, and the degree of stickiness over time were examined.

[Example 1]
23 parts by mass of random transesterified oil (1), 49 parts by mass of random transesterified oil (2), 23 parts by mass of palm kernel stearin, and 5 parts by mass of random transesterified oil (3) are heated and dissolved and then mixed, 0.5 parts by mass of sorbitan tristearate (“GRINSTED STS Q” manufactured by Danisco Japan) was added to the sufficiently stirred mixture, and the mixture was sufficiently dissolved with stirring and allowed to cool slowly to obtain the oil and fat composition for cream Ex. -1 was obtained.

[Example 2]
37 parts by mass of random transesterified oil (1), 33 parts by mass of random transesterified oil (2), 28 parts by mass of palm kernel stearin, and 2 parts by mass of random transesterified oil (3) are heated and dissolved and then mixed, 0.5 parts by mass of sorbitan tristearate (“GRINSTED STS Q” manufactured by Danisco Japan) was added to the sufficiently stirred mixture, and the mixture was sufficiently dissolved with stirring and allowed to cool slowly to obtain the oil and fat composition for cream Ex. -2 was obtained.

[Example 3]
50 parts by mass of random transesterified oil (1), 25 parts by mass of random transesterified oil (2), 20 parts by mass of palm kernel stearin, and 5 parts by mass of random transesterified oil (3) are heated and dissolved and then mixed, 0.5 parts by mass of sorbitan tristearate (“GRINSTED STS Q” manufactured by Danisco Japan) was added to the sufficiently stirred mixture, and the mixture was sufficiently dissolved with stirring and allowed to cool slowly to obtain the oil and fat composition for cream Ex. -3 was obtained.

[Example 4]
50 parts by mass of random transesterified oil (1), 25 parts by mass of random transesterified oil (2), 20 parts by mass of palm kernel oil, and 5 parts by mass of random transesterified oil (3) are heated and dissolved and then mixed, 0.5 parts by mass of sorbitan tristearate (“GRINSTED STS Q” manufactured by Danisco Japan) was added to the sufficiently stirred mixture, and the mixture was sufficiently dissolved with stirring and allowed to cool slowly to obtain the oil and fat composition for cream Ex. -4 was obtained.

[Example 5]
A state in which 20 parts by mass of random transesterified oil (1), 40 parts by mass of random transesterified oil (2), 25 parts by mass of palm kernel stearin, 5 parts by mass of random transesterified oil (3), and 10 parts by mass of rapeseed oil are heated and dissolved. , 0.5 parts by mass of sorbitan tristearate (“GRINSTED STS Q” manufactured by Danisco Japan) is added to the mixture and sufficiently stirred, and the mixture is sufficiently dissolved with stirring and slowly cooled to form a cream. to obtain an oil and fat composition Ex-5.

[Example 6]
40 parts by mass of random transesterified oil (1), 20 parts by mass of random transesterified oil (2), 25 parts by mass of palm kernel stearin, and 15 parts by mass of random transesterified oil (4) are heated and dissolved and then mixed, 0.5 parts by mass of sorbitan tristearate (“GRINSTED STS Q” manufactured by Danisco Japan) was added to the sufficiently stirred mixture, and the mixture was sufficiently dissolved with stirring and allowed to cool slowly to obtain the oil and fat composition for cream Ex. -6 was obtained.

[Example 7]
50 parts by mass of random transesterified oil (1), 30 parts by mass of random transesterified oil (2), and 20 parts by mass of palm kernel stearin are heated and dissolved, mixed and sufficiently stirred, and sorbitan tristearate is added. (“GRINSTED STS Q” manufactured by Danisco Japan Co., Ltd.) was added in an amount of 0.5 parts by mass, and the mixture was sufficiently dissolved with stirring and allowed to cool slowly to obtain an oil and fat composition for cream Ex-7.

[Comparative Example 1]
36 parts by mass of random transesterified fat (1), 34 parts by mass of random transesterified fat (2), and 30 parts by mass of random transesterified fat (4) are heated and dissolved, mixed and sufficiently stirred, 0.5 part by mass of sorbitan tristearate (“GRINSTED STS Q” manufactured by Danisco Japan) was added, sufficiently dissolved with stirring, and slowly cooled to obtain an oil and fat composition for cream CEx-1.

[Comparative Example 2]
25 parts by mass of random transesterified oil (1), 10 parts by mass of palm kernel oil, 20 parts by mass of palm kernel stearin, 15 parts by mass of random transesterified oil (3), and 30 parts by mass of random transesterified oil (4) were heated and dissolved. 0.5 parts by mass of sorbitan tristearate (“GRINSTED STS Q” manufactured by Danisco Japan) is added to the mixture, which is mixed and sufficiently stirred, and the mixture is sufficiently dissolved while stirring, and then slowly cooled. , to obtain an oil and fat composition for cream CEx-2.

[Comparative Example 3]
20 parts by mass of random transesterified oil (1), 25 parts by mass of palm kernel oil, 35 parts by mass of palm kernel stearin, 5 parts by mass of random transesterified oil (3), and 15 parts by mass of random transesterified oil (4) were heated and dissolved. 0.5 parts by mass of sorbitan tristearate (“GRINSTED STS Q” manufactured by Danisco Japan) is added to the mixture, which is mixed and sufficiently stirred, and the mixture is sufficiently dissolved while stirring, and then slowly cooled. , to obtain a cream fat composition CEx-3.

[Comparative Example 4]
50 parts by mass of palm kernel oil, 30 parts by mass of palm kernel stearin, 10 parts by mass of random transesterified oil (3), and 10 parts by mass of random transesterified oil (4) were heated and dissolved, mixed and sufficiently stirred. 0.5 part by mass of sorbitan tristearate (“GRINSTED STS Q” manufactured by Danisco Japan) was added to the mixture, and the mixture was sufficiently dissolved with stirring and allowed to cool slowly to obtain an oil and fat composition for cream CEx-4. rice field.

[Comparative Example 5]
Random transesterified fat (1) 15 parts by mass, random transesterified fat (2) 15 parts by mass, palm kernel stearin 10 parts by mass, random transesterified fat (3) 20 parts by mass, random transesterified fat (4) 40 parts by mass are respectively heated and dissolved, mixed and sufficiently stirred, 0.5 parts by mass of sorbitan tristearate ("GRINSTED STS Q" manufactured by Danisco Japan) is added and sufficiently dissolved while stirring, It was allowed to cool slowly to obtain a fat and oil composition for cream CEx-5.

The details of the oil and fat compositions for creams Ex-1 to 7 and CEx-1 to 5 obtained are shown in Tables 2-1 and 2-2, respectively.

<Production of cream for coating>
Using the cream oil and fat compositions Ex-1 to 7 and CEx-1 to CEx-5 obtained as described above, sugar creams for coating were produced according to the following formulation and production method. The numbering of the fat composition for cream used in the production corresponds to the numbering of the produced cream.

[Examples 8 to 14]
0.5 parts by mass of lecithin is dissolved in 35 parts by mass of the melted fat and oil composition for cream Ex-1 to 7, 55 parts by mass of powdered sugar and 10 parts by mass of skimmed milk powder are added and mixed, followed by refining treatment by a conventional method. was performed to produce sugar creams Ex-1 to Ex-7 for coating.

[Comparative Examples 6 to 10]
After adding and mixing 35 parts by mass of the melted oil and fat composition for cream CEx-1 to 5, 55 parts by mass of powdered sugar, and 10 parts by mass of skimmed milk powder, refining treatment is performed by a conventional method, and sugar cream for coating CEx- 1-5 were produced.

<Production of butter cake>
A butter cake for coating was produced according to the following formulation and production method.

First, 150 parts by mass of whole eggs were stirred and mixed with a mixer at a low speed until a uniform state was obtained, and then 100 parts by mass of cake flour, 120 parts by mass of granulated sugar, 40 parts by mass of almond powder, 2 parts by mass of baking powder, and 0.2 parts by mass of salt. 5 parts by mass was added, and mixed with stirring at medium speed until the specific gravity became 0.9. 130 parts by mass of melted butter (“Yotsuba Unsalted Butter” manufactured by Yotsuba Milk Products Co., Ltd.) was added to the mixture and further stirred to prepare a butter cake dough. This batter was poured onto a baking sheet covered with separate paper and baked for 15 minutes in an oven set at a top heat of 190° C. and a bottom heat of 170° C. to obtain a butter cake. The resulting butter cake was cooled, cut into 4 cm squares, and subjected to subsequent evaluations.

<Production of coated butter cake>
Sugar cream Ex-1 to 7 and sugar cream CEx-1 to 5 adjusted to 45 ° C. are coated with butter cake cut into 4 cm squares, placed on a tray, and placed in a constant temperature bath at 15 ° C. After standing for 15 minutes and cooling, 20 coated butter cakes Ex-1 to Ex-7 and 20 coated butter cakes CEx-1 to CEx-5 were obtained.

The coating thickness of the obtained coated butter cake was 2 mm.

<Evaluation of coating butter cake>
For the coating sugar creams Ex-1 to Ex-7 and the coating sugar creams CEx-1 to CEx-5, the "solidification property immediately after production" was evaluated according to the following evaluation method.

In addition, the coated butter cakes Ex-1 to Ex-7 and the coated butter cakes CEx-1 to CEx-5 were evaluated for "melting in the mouth when eating" and "stickiness over time" according to the following evaluation criteria.

In addition, in any evaluation, those with a score of ± or more were regarded as acceptable products.

-Solidity immediately after production-
The solidification properties of the sugar creams produced in Examples and Comparative Examples were evaluated according to the following procedure.

Specifically, after the sample (sugar cream) was prepared, equal amounts were weighed into cups and placed in a constant temperature bath set at 20°C. Then, the surface of the sample was touched with a finger, and the time until the deposit on the finger disappeared (that is, the solidification time) was measured and evaluated according to the following evaluation criteria.

[Evaluation criteria]
+++: Less than 10 minutes ++: 10 minutes or more and less than 15 minutes +: 15 minutes or more and less than 20 minutes ±: 20 minutes or more and less than 25 minutes --: 25 minutes or more and less than 30 minutes --: 30 minutes or more

-Melting in the mouth when eating-
The coated butter cakes produced in Examples and Comparative Examples were sensory evaluated by 10 expert panelists according to the following evaluation criteria. Then, obtain the total score of 10 professional panelists, +++ when the total score is 45 to 50 points, ++ when the total score is 39 to 44 points, + when the total score is 34 to 38 points, and ± when the total score is 30 to 33 points. , - for 14 to 29 points, and - for 0 to 13 points. In addition, prior to evaluation, the degree of sensuality corresponding to each score was adjusted among the panelists.

[Evaluation criteria]
5 points: very good 3 points: good 1 point: somewhat poor 0 points: poor

-Stickiness over time-
The coated butter cakes produced in Examples and Comparative Examples were evaluated for stickiness over time according to the following procedure. Specifically, 10 samples (butter cake) were placed in a constant temperature bath set at 25°C. Then, every other day, the surface of the sample was touched with a finger, and the period until deposits on the finger were measured, and evaluation was performed according to the following evaluation criteria.

[Evaluation criteria]
+++: No stickiness occurred even after 21 days ++: 16 to 20 days +: 10 to 15 days ±: 6 to 9 days -: 3 to 5 days --: Immediately after production to 2 days

Table 3 shows the evaluation results.

<Study 2>
A study was conducted on the amount of sorbitan fatty acid ester in the fat and oil composition for cream.

[Example 8]
Oil and fat composition for cream Ex-8 was obtained by the same blending and manufacturing method as in Example 2, except that sorbitan tristearate was not used.

[Example 9]
Oil and fat composition for cream Ex-9 was obtained by the same blending and manufacturing method as in Example 2, except that the amount of sorbitan tristearate was changed from 0.5 parts by mass to 0.15 parts by mass.

[Example 10]
Oil and fat composition for cream Ex-10 was obtained by the same blending and manufacturing method as in Example 2, except that the amount of sorbitan tristearate was changed from 0.5 parts by mass to 0.3 parts by mass.

[Example 11]
Oil and fat composition for cream Ex-11 was obtained by the same blending and manufacturing method as in Example 2, except that the amount of sorbitan tristearate was changed from 0.5 parts by mass to 0.9 parts by mass.

The evaluation was performed in the same manner as in Study 1 using the fat and oil composition for cream Ex-2 and the fat and oil compositions for cream Ex-8 to Ex-11. Table 4 shows the results.

As a result of the evaluation, even in the case where the sorbitan fatty acid ester was not contained, the fat and oil composition for cream that satisfied the above conditions A and B was able to suppress exudation and to obtain a coating cream that melted in the mouth and solidified well. It was confirmed. Moreover, it was confirmed that melting in the mouth, solidifying property, and stickiness over time tend to be improved as the content of sorbitan fatty acid ester in the fat and oil composition for cream increases.

Claims (8)

A fat and oil composition for cream that satisfies the following conditions A and B.
Condition A: In the triglyceride composition, the mass ratio of trisaturated triglyceride containing a lauric acid residue as a binding fatty acid residue and having a total carbon number of 46 in the binding fatty acid residue to trilaurin is 0.5 to 4.5. be.
Condition B: SFC (Solid Fat Content) at 25°C is 46-75%. The fat and oil composition for cream according to claim 1, further satisfying the following condition C.
Condition C: The content of sorbitan fatty acid ester is 0.1-1.2% by mass. The fat and oil composition for cream according to claim 1 or 2, further satisfying the following condition D.
Condition D: The content of saturated fatty acid residues with 20 or more carbon atoms in the fatty acid residue composition is 0.4 to 1.5% by mass. 4. The oil-fat composition for cream according to any one of claims 1 to 3, comprising the following oil-and-fat α and oil-and-fat β.
Fat α: Random transesterified fat that satisfies the following conditions (α1) and (α2).
Condition (α1): Mass ratio of the content of lauric acid residue (La) to the sum of the content of stearic acid residue (St) and palmitic acid residue (P) in the fatty acid residue composition [La/(St + P) ] is 0.12 to 1.40.
Condition (α2): The content of trisaturated triglycerides having saturated fatty acid residues with a total carbon number of 46 or less in the constituent triglycerides is 30 to 65% by mass.
Fat β: A non-esterified fat having a lauric acid residue content of 35% by mass or more in the fatty acid residue composition. The fat and oil composition for cream according to any one of claims 1 to 4, further satisfying at least one of the following conditions E and F.
Condition E: The content of liquid oil in the oil phase is 3% by mass or less.
Condition F: The content of cocoa butter in the oil phase is 3% by mass or less. A cream using the fat and oil composition for cream according to any one of claims 1 to 5. 7. Cream according to claim 6, which is for coating. A composite bakery food product obtained by combining the cream according to claim 6 or 7 with a bakery food product.