JP2023111093A - Frozen confectionery oil/fat composition - Google Patents

Abstract

To provide a frozen confectionery oil/fat composition that is suitable for obtaining frozen confectionery having strong coolness-feeling and richness.SOLUTION: Provided is a palm-based oil/fat and laurin-based oil/fat-containing frozen confectionery oil/fat composition, and in which, in SFC at -20°C after heating and melting the frozen confectionery oil/fat composition and cooling to -20°C, and in SFC at 10°C and 30°C measured by increasing the temperature from -20°C by every 5°C and holding for 30 minutes at each temperature, the difference between SFC at -20°C and SFC at 10°C is 25% or more, and SFC at 30°C is 0.5% to 4.0%.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a fat composition for frozen confectionery.

BACKGROUND ART Conventionally, in the production of frozen confectionery (frozen confectionery) products such as ice creams and frozen desserts, it has been known to use vegetable oils and fats as oil phase components. Frozen confectioneries made from vegetable oils and fats have the advantage of being relatively inexpensive to produce compared to frozen confectioneries made from raw milk, and are therefore consumed in large amounts. In the production of frozen confectionery using vegetable oils and fats, emulsifiers, stabilizers and the like are usually used in order to obtain stable emulsions.

Currently distributed frozen confections, especially ice creams and frozen confections, are usually prepared by stirring and cooling the emulsion for frozen confections at about 5 ° C., removing it at about -5 ° C., molding and packaging, and then cooling it to -20 ° C. It is cured at °C. Frozen confections such as ice creams and frozen confections produced from vegetable oils and fats are required to have excellent properties in terms of flavor, cool sensation, meltability in the mouth, etc. when eaten. As a fat composition for frozen desserts focused on the characteristics of flavor and melting in the mouth, a fat composition for kneading into frozen desserts containing 95 to 40% of fat containing 40% or more of SUS triglyceride and 5 to 60% of lauric fat. is known (Patent Document 1). Further, as a fat composition that is less soluble at room temperature and has excellent melting properties in the mouth, a fat composition for frozen confectionery containing laurin fat and palm fat and/or liquid fat is known (Patent Document 2). Furthermore, oils and fats made from hardened rapeseed oil or palm low-melting-point fraction are known as oils and fats for frozen confectionery that are watery and have an emphasized cold sensation when eaten (Patent Document 3).

JP-A-8-298934 Japanese Patent No. 6976693 JP-A-11-169074

However, the frozen confectionery produced using the oil-and-fat composition of Patent Document 1 has a problem that the cooling sensation is still insufficient (Comparative Example 2 of the present specification). The frozen confectionery produced using the oil and fat composition of Patent Document 2 is difficult to melt at room temperature and has excellent meltability in the mouth, but has a problem that it has a weak richness and feels oily (Comparative Example 3 of the present specification). ). Frozen confectionery produced using the oil and fat composition of Patent Document 3 has a problem that it is not sufficient in terms of richness and feels oily. As described above, it has been difficult to produce frozen confectioneries that are excellent in both coolness and richness in frozen confectioneries produced using conventional fat and oil compositions.

The present invention has been made in view of the above-mentioned problems, and an object of the present invention is to provide a fat and oil composition for frozen confectionery suitable for obtaining frozen confectionery with a strong feeling of coolness and richness.

The present inventors have made diligent efforts to find an SFC at -20°C after melting a frozen confectionery fat composition containing palm-based fat and lauric fat and cooling to -20°C, and -20°C. The difference between the SFC at -20 ° C. and the SFC at 10 ° C. is 25% or more, and the difference between the SFC at -20 ° C. and the SFC at 10 ° C. is 25% or more when the temperature is increased by 5 ° C. from the temperature and held at each temperature for 30 minutes. The present inventors have found that frozen confectionery obtained from a composition of oil and fat for frozen confectionery having an SFC at °C of 0.5% to 4.0% gives a strong feeling of coolness and richness, and completed the present invention. That is, the present invention is as follows.

[1] A fat and oil composition for frozen confectionery containing palm-based fat and laurin-based fat,
After the oil and fat composition for frozen confectionery was heated and melted and then cooled to -20°C, the SFC was measured at -20°C, and the temperature was raised from -20°C by 5°C and held at each temperature for 30 minutes. At 10°C and 30°C SFC when
The difference between the SFC at −20° C. and the SFC at 10° C. is 25% or more,
SFC at 30° C. is 0.5% to 4.0%;
The fat and oil composition for frozen confectionery.
[2] The oil-and-fat composition for frozen confectionery according to [1], wherein the palm-based oil contains a palm midfraction, and the proportion of the palmmid fraction contained in the oil-and-fat composition for frozen confectionery is 30% by mass or more. .
[3] The oil-fat composition for frozen confectionery according to [2], wherein the palm-based oil further contains at least one other palm-based oil selected from the group consisting of palm olein, palm double olein and palm super olein. .
[4] The fat and oil composition for frozen confectionery according to [3], wherein the palm mid fraction and the at least one other palm-based fat are contained in a mass ratio of 4:6 to 9:1.
[5] The fat and oil composition for frozen confectionery according to any one of [1] to [4], which has a polyunsaturated fatty acid content of 8% by mass or less.
[6] The oil and fat composition for frozen confectionery according to any one of [1] to [5], containing 50 to 90% by mass of palm oil and fat and 10 to 50% by mass of laurin oil and fat.
[7] A fat and oil composition for frozen confectionery containing 50 to 90% by mass of palm-based fat and 10 to 50% by mass of laurin-based fat,
The palm-based oil is
a palm mid fraction;
at least one other palm oil selected from the group consisting of palm olein, palm double olein and palm super olein;
including
The oil and fat composition for frozen confectionery, wherein the mass ratio of the palm mid fraction and the at least one other palm oil and fat is within the range of 4:6 to 9:1.
[8] The lauric fat is coconut oil, palm kernel oil, palm kernel olein, palm kernel stearin, palm kernel extremely hardened oil, coconut oil extremely hardened oil, and transesterified oil of one or more of these oils and fats The fat and oil composition for frozen confectionery according to any one of [1] to [7], comprising at least one fat or oil selected from the group consisting of:
[9] The oil-and-fat composition according to [8], wherein the lauric fat comprises a non-hydrogenated lauric oil selected from the group consisting of palm kernel olein, palm kernel oil and coconut oil.
[10] The frozen confectionery according to [8] or [9], wherein the lauric fat contains at least one extremely hardened laurin fat selected from the group consisting of fully hardened coconut oil and fully hardened palm kernel oil. fat composition for
[11] An ice mix for producing frozen confectionery, comprising the fat and oil composition according to any one of [1] to [10].
[12] A frozen confectionery comprising the fat and oil composition according to any one of [1] to [10], or the ice mix or solidified product thereof according to [11].
[13] The frozen confectionery of [12], wherein the frozen confectionery is ice cream or ice cream.

By using the fat and oil composition for frozen confectionery of the present invention, frozen confectionery with excellent coolness and richness can be obtained.

DETAILED DESCRIPTION OF THE INVENTION Embodiments for carrying out the present invention will be described below.
<< Oil and fat composition for frozen confectionery >>
<Oil and fat composition for frozen confectionery according to the first aspect>
The fat and oil composition for frozen confectionery according to the first aspect of the present invention is a fat and oil composition for frozen confectionery containing palm-based fat and laurin-based fat, wherein the fat and oil composition for frozen confectionery is heated and melted, and then- After cooling to 20 ° C., the SFC at -20 ° C. and the SFC at 10 ° C. and 30 ° C. when the temperature was increased from -20 ° C. by 5 ° C. and held for 30 minutes, and the SFC at -20 ° C. and the SFC at 10°C is 25% or more, and the SFC at 30°C is 0.5% to 4.0%.
Frozen confectionery is confectionery served in a frozen or chilled state, typified by ice creams and ice confections (such as popsicles).
In the present specification and claims, ice creams are processed milk or food products using these as raw materials, or frozen products made using these as the main raw material, and have a milk solids content of 3.0 % or more (excluding fermented milk), and is a concept that includes ice cream, ice milk and lacto ice.
In the present specification and claims, ice cream refers to frozen confectionery having a milk solids content of 15.0% or more and a milk fat content of 8.0% or more. Ice milk has a milk solids content of 10.0% or more and a milk fat content of 3.0% or more. Lacto ice refers to milk solids of 3.0% or more. Frozen desserts refer to those with a milk solids content of less than 3.0%.
When producing frozen confectionery from the oil and fat composition for frozen confectionery of the present invention, milk fat can be added to the oil phase as described later. Unless otherwise specified, the term "composition" means a fat composition composed of vegetable fats (that is, fats other than milk fat).
In the present specification and the scope of claims, the term "cold sensation" refers to the coldness felt from the time the frozen confectionery is put into the mouth to the time it is chewed and swallowed. The frozen confectionery of the present invention preferably has a higher cooling sensation.
In the present specification and claims, "richness" refers to the flavor and taste of frozen confectionery. If the richness is weak, the taste is weak and you feel unsatisfactory. On the other hand, if the flavor is strong, the feeling that the taste remains in the mouth becomes stronger, and the rich feeling of milk, vanilla, etc. contained in frozen confectionery can be felt. The frozen confectionery of the present invention preferably has a strong body. In addition, the stronger the richness, the better, but if the richness is too strong, the taste remains in the mouth too strongly, resulting in an unsatisfactory taste. Therefore, it is more preferable that the taste is strong and has less aftertaste in the mouth.
In the present specification and claims, oiliness (also referred to as oily feeling) means that the oral cavity feels oily immediately after swallowing. The frozen confectionery of the present invention is preferably less greasy.

<Solid fat content (SFC)>
In the measurement of SFC (unit: %) in the present invention, the oil and fat composition for frozen confectionery was melted by heating and then cooled to -20 ° C., then the SFC value at -20 ° C. and the temperature increased from -20 ° C. by 5 ° C. The SFC value after holding for 30 minutes at each temperature is measured. The SFC value can be measured according to the standard oil and fat analysis method (2.2.9-2013, solid fat content (NMR method)) except for the above measurement conditions. The heating and melting temperature is not particularly limited as long as it is a temperature at which the oil and fat composition for frozen confectionery can be heated and completely melted, but is preferably 60° C. or higher, more preferably 60° C. to 100° C., and 60° C. to 80°C is even more preferred, and 60°C to 70°C is even more preferred. The heating and melting time varies depending on the heating and melting temperature, and is not particularly limited as long as the oil and fat composition for frozen confectionery can be heated and completely melted. Cooling to -20 ° C. is carried out by holding the frozen confectionery oil and fat composition after heating and melting at 40 ° C. for 30 minutes, then decreasing it by 5 ° C. and holding it for 30 minutes at each temperature to cool to -20 ° C. After that, it is kept at −20° C. overnight or more (preferably 12 hours or more) and cooled. SFC can be measured using, for example, Model:MQC manufactured by Oxford.
The oil and fat composition for frozen confectionery of the present invention is subjected to SFC at -20°C after the oil and fat composition for frozen confectionery is melted by heating and then cooled to -20°C, and the temperature is increased by 5°C from -20°C. The difference between the SFC at -20°C and the SFC at 10°C is 25% or more in the SFC at 10°C measured after holding at each temperature for 30 minutes. The SFC difference is preferably 28% or more, more preferably 30% or more, and even more preferably 32% or more. When the SFC difference is within the above range, a frozen confectionery with excellent cooling sensation can be obtained.
The upper limit of the SFC difference is not particularly limited, and the SFC difference may be 50% or less, 45% or less, 40% or less, or 35% or less. Well, it may be 33% or less.
Further, the oil and fat composition for frozen confectionery of the present invention is heated and melted and then cooled to -20 ° C., and then heated from -20 ° C. by 5 ° C. for 30 minutes at each temperature. The SFC at 30°C when measured while holding is 0.5% to 4.0%. The SFC at 30°C is more preferably 1.0% to 3.0%, even more preferably 1.0% to 2.5%, and 1.0% to 2.0%. is even more preferred. When the SFC at 30°C is within the above range, a frozen confectionery with excellent richness can be obtained.

<Polyunsaturated fatty acid content>
The fat and oil composition for frozen confectionery of the present invention preferably has a polyunsaturated fatty acid content of 8% by mass or less. The polyunsaturated fatty acid content is more preferably 7.8% by mass or less, even more preferably 7.6% by mass or less, and even more preferably 7.4% by mass or less. It is even more preferably 0.2% by mass or less, and even more preferably 7.0% by mass or less. When the polyunsaturated fatty acid content is within the above range, it is easy to obtain a frozen confectionery that has a strong feeling of coolness and richness while suppressing oiliness.
The lower limit of the polyunsaturated fatty acid content is not particularly limited, and the polyunsaturated fatty acid content may be 0% by mass or more, 1.0% by mass or more, or 2.0% by mass or more. may be 3.0% by mass or more, may be 4.0% by mass or more, may be 5.0% by mass or more, or may be 6.0% by mass or more may

<Oleic acid content>
In the fat composition for frozen confectionery of the present invention, the ratio of oleic acid (cisC18-1) in the constituent fatty acids of the total fat contained in the fat composition for frozen confectionery is preferably 38% by mass or less, More preferably, it is 36% by mass or less. Also, it is preferably 32 to 38% by mass, more preferably 33 to 36% by mass, and even more preferably 33 to 35% by mass.

<Palm-based fats and oils>
In the present specification and claims, palm oil and fat is a general term for oils and fats derived from palm fruits, and includes palm oil, oils and fats obtained by fractionating palm oil, extremely hardened oils of these oils and fats, and oils and fats of these oils and fats. It means an oil or fat obtained by transesterifying one or more of them. Palm kernel oil, fractionated oil thereof, extremely hardened oil thereof, and transesterified oil thereof, which are fats derived from palm kernels, are not included in palm-based fats and oils.
The palm-based oil preferably contains 30% by mass or more of palmitic acid as a constituent fatty acid, more preferably 30 to 80% by mass, and even more preferably 30 to 60% by mass.
The oil-and-fat composition for frozen confectionery of the present invention contains palm-based oil and fat. The palm-based fat is preferably contained in the oil and fat composition for frozen confectionery in an amount of 50 to 90% by mass, more preferably 60 to 90% by mass, even more preferably 70 to 90% by mass. It is even more preferred that it is contained in an amount of up to 85% by mass.
Examples of palm oils and fats include palm oil, palm mid fraction, palm olein, palm double olein, palm super olein, palm stearin, these extremely hardened oils, and transesterified oils of one or more of these oils and fats. mentioned. Among these, the palm oil preferably contains one or more oils selected from the group consisting of palm oil, palm mid fraction, palm olein, palm double olein, and palm super olein, and palm mid fraction , palm olein, palm double olein, and palm super olein, more preferably one or more oils selected from the group consisting of palm mid fraction and palm olein Even more preferably it contains a fat, even more preferably a palm mid fraction.
One type of palm-based fat may be used alone, or two or more types of palm-based fat may be used in combination.
In addition, each palm oil or a mixture thereof may be obtained by transesterifying each palm oil or a mixture thereof, or may be obtained by not transesterifying. preferably not. The palm-based fat is preferably not a transesterified oil.

Moreover, it is preferable that the oil-and-fat composition for frozen confectionery of this invention contains a palm mid fraction as palm-based oil-and-fat. The palm mid fraction is a high-melting-point oil fraction obtained by further fractionating palm olein. The palm mid fraction is preferably contained in the oil and fat composition in an amount of 30% by mass or more, preferably in an amount of 30 to 90% by mass, and in an amount of 30 to 80% by mass. It is more preferably contained in an amount of 35 to 75% by mass, even more preferably in an amount of 40 to 60% by mass, and in an amount of 45 to 55% by mass. Even more preferably included. By including palm mid fraction, it becomes easier to suppress oiliness while improving richness.
In addition, the oil and fat composition of the present invention includes at least one other palm oil and fat selected from the group consisting of palm olein, palm double olein, and palm super olein (hereinafter, sometimes simply referred to as other palm oil and fat). ), more preferably at least one other palm oil selected from the group consisting of palm olein and palm double olein, and still more preferably palm olein. By including these fats and oils, the cooling sensation can be improved.
Palm olein is a low-melting-point fraction obtained by fractionating palm oil. Palm double olein and palm super olein are oils and fats of low melting point fraction obtained by fractionating palm olein. Palm stearin is a high-melting-point fraction obtained by fractionating palm oil.
The mass ratio of the palm mid fraction to the other palm oil is preferably 4:6 to 9:1, more preferably 4:6 to 8:2, and 4:6 to 7. :3 is even more preferred, and even more preferred is a ratio of 5:5 to 7:3.
In addition, the other palm-based fat is preferably contained in the oil and fat composition in an amount of 0 to 50% by mass, more preferably 4 to 50% by mass, and 10 to 50% by mass. Even more preferably, it is contained in an amount of 20 to 45% by mass, even more preferably in an amount of 25 to 40% by mass, and even more preferably in an amount of 25 to 35% by mass. .

<Laurin-based fats and oils>
In the present specification and claims, lauric fat is a general term for fats containing 35% by mass or more of lauric acid as a constituent fatty acid and having an unsaturated fatty acid content of 40% or less.
The oil-fat composition for frozen confectionery of the present invention contains a lauric oil-and-fat. The lauric fat is preferably contained in the oil and fat composition for frozen confectionery in an amount of 10 to 50% by mass, more preferably 10 to 40% by mass, even more preferably 10 to 30% by mass. It is even more preferred that it is contained in an amount of up to 25% by mass.
Examples of lauric oils and fats include coconut oil, palm kernel oil, palm kernel olein, palm kernel stearin, extremely hardened coconut oil and extremely hardened palm kernel oil, and transesterified oils of one or more of these oils and fats. . One type of laurin-based fat may be used alone, or two or more types of laurin-based fat may be used in combination.
Among these, the lauric oils and fats are selected from the group consisting of coconut oil, palm kernel oil, palm kernel olein, extremely hardened coconut oil and extremely hardened palm kernel oil, and transesterified oils of one or more of these oils and fats. It preferably contains at least one selected from palm kernel olein, palm kernel oil, extremely hardened palm oil, extremely hardened palm kernel oil, and one or more transesterified oils of these oils and fats. More preferably, it contains at least one selected from palm kernel olein, palm kernel oil, palm kernel extremely hardened oil, and transesterified oil of one or more of these oils.
The lauric fat is preferably contained so that the mass ratio of the palm fat and the lauric fat contained in the fat composition is 9:1 to 6:4, preferably 9:1 to 7:1. 3 is more preferred and 8:2 is even more preferred.
In addition, each laurin-based fat or a mixture thereof may be obtained by transesterifying each laurin-based fat or a mixture thereof, or may be obtained without transesterification. preferably not.

In addition, the oil-fat composition of the present invention preferably contains a lauric non-hydrogenated oil selected from the group consisting of palm kernel olein, palm kernel oil and coconut oil as the lauric oil. It is more preferable to include a lauric non-hydrogenated oil selected from the group consisting of The lauric non-hydrogenated oil is preferably contained in the fat composition in an amount of 5 to 40% by mass, more preferably 5 to 30% by mass, and even more preferably 10 to 20% by mass. By containing the laurin-based non-hydrogenated oil, it becomes easier to obtain a cooling sensation when eating frozen confectionery. In addition, the frozen confectionery is less likely to leave a bitter aftertaste in the mouth.
In addition, the ratio of the laurin-based non-hydrogenated oil in the laurin-based fat is preferably 30 to 100% by mass, more preferably 40 to 100% by mass, and more preferably 40 to 90% by mass. It is preferably 40 to 80% by mass, even more preferably 50 to 80% by mass, and even more preferably 60 to 80% by mass.

The oil-and-fat composition of the present invention preferably contains at least one laurin-based extremely hardened oil selected from the group consisting of extremely hardened coconut oil and extremely hardened palm kernel oil as the laurin-based extremely hardened oil. more preferably. By including the laurin-based extremely hydrogenated oil, it becomes easier to obtain richness when eating frozen confectionery.
The laurin-based extremely hardened oil is preferably contained in the oil and fat composition in an amount of 1 to 15% by mass, more preferably 2 to 12% by mass, and 3 to 10% by mass. % is even more preferred.
In addition, the proportion of the laurin-based extremely hardened oil in the laurin-based fat is preferably 10 to 60% by mass, more preferably 20 to 60% by mass, and further preferably 20 to 50% by mass. More preferably, 20 to 40% by mass is even more preferable.
Moreover, the oil-and-fat composition of the present invention preferably contains a laurin-based non-hardened oil and a laurin-based extremely hardened oil as the laurin-based fats and oils. The mass ratio of the laurin-based non-hardened oil and the laurin-based extremely hardened oil is preferably 4:1 to 1:4, more preferably 4:1 to 1:2, and 4:1 to 1 :1 is even more preferred, 4:1 to 2:1 is even more preferred, and 3:1 is even more preferred.
The extremely hydrogenated oil is one in which the iodine value of the raw material fat is reduced to 4 or less by hydrogenation, and the unsaturated fatty acid is almost completely (preferably 5% by mass or less, more preferably 3% by mass or less, and even more preferably 1% by mass or less, even more preferably 0.8% by mass or less) or completely saturated. Hydrogenation can be carried out according to a conventional method, for example, the method described in "Edible Oil Production Practices" (Takaaki Miyagawa, Saiwai Shobo, July 5, 1988, 1st edition, 1st edition). The iodine value is the number of grams of iodine (I ₂ ) that can be added to 100 g of fat and oil. indicates Incidentally, the iodine value can be analyzed according to the standard oil and fat analysis method (3.3.3-2013, iodine value (Wiiss-cyclohexane method)).

<Other oils and fats>
The fat and oil composition for frozen confectionery of the present invention may contain other fat and oil within a range that does not impair the effects of the present invention. Specific examples include liquid oils and fats, MCT (medium-chain fatty acid oils), and extremely hardened liquid oils and fats. Liquid fats and oils mean fats and oils containing 60% by mass or more of unsaturated fatty acids as constituent fatty acids. Specific examples of liquid oils include soybean oil, high oleic rapeseed oil, rapeseed oil, high oleic sunflower oil, sunflower oil, high oleic safflower oil, corn oil, cottonseed oil, safflower oil, olive oil, linseed oil, sesame oil, perilla oil, Grapeseed oil, chia seed oil, rice oil, pumpkin seed oil, avocado oil, macadamia nut oil, hemp oil, argan oil, almond oil, walnut oil. Moreover, fats and oils which fractionated said fats and oils, and fats and oils which transesterified 1 type, or 2 or more types of said fats and oils can also be mentioned. Among these, liquid oils include soybean oil, high oleic rapeseed oil, rapeseed oil, high oleic sunflower oil, sunflower oil, high oleic safflower oil, corn oil, cottonseed oil, safflower oil and olive oil, and their transesterified oils and extreme oils. At least one selected from the group consisting of hydrogenated oils is preferred, soybean oil and high oleic rapeseed oil are more preferred, and soybean oil is even more preferred. In addition, the transesterified oil and the extremely hardened oil may be transesterified between one of the above oils and fats, or may be transesterified between two or more of the above oils and fats.
When other fats and oils are included, the proportion of the other fats and oils is preferably 10% by mass or less, more preferably 5% by mass, more preferably 2% by mass, relative to the total mass of the fat and oil composition for frozen confectionery. is even more preferred, and 0% by mass is particularly preferred.

<Other optional ingredients>
In addition to the above components, the oil and fat composition for frozen confectionery of the present invention may optionally contain an antioxidant or the like within a range that does not impair the effects of the present invention. Antioxidants include vitamin E, vitamin C, rosemary extract, tea extract, cowberry extract and the like.

The oil-and-fat composition for frozen confectionery of the present invention may be obtained by simply mixing the above-mentioned oils or fats, or may be obtained by transesterifying the above-mentioned oils and fats after mixing. In the present specification and claims, unless otherwise specified, the "fat and oil composition for frozen confectionery" includes a composition obtained by simply mixing the above fats and oils, and a composition obtained by transesterification after mixing the above fats and oils. The concept also includes compositions that are Among these, it is preferable that the oil-fat composition for frozen confectionery of the present invention is not transesterified after mixing the above-mentioned oils and fats (that is, it is a mixed oil-and-fat obtained by mixing the above-mentioned oils and fats).
Transesterification can be carried out using methods known in the art. Examples thereof include a non-selective transesterification method and a selective (directed) transesterification method.

<Oil and fat composition for frozen confectionery according to the second aspect>
A fat composition for frozen confectionery according to a second aspect of the present invention is a fat composition for frozen confectionery containing 50 to 90% by mass of palm-based fat and 10 to 50% by mass of laurin-based fat, The palm oil contains a palm mid fraction and at least one other palm oil selected from the group consisting of palm olein, palm double olein and palm super olein, and the palm mid fraction and the at least one palm oil and other palm-based fats and oils is in the range of 4:6 to 9:1.
Regarding the configuration of the fat and oil composition for frozen confectionery of the second aspect, such as palm-based fat, laurin-based fat and other configurations, each configuration described in the item of the fat and oil composition for frozen confectionery of the first aspect should be mentioned. can be done.

<Application>
The fat and oil composition for frozen confectionery of the present invention can be used for producing frozen confectionery. Among frozen confectionery, the oil and fat composition for frozen confectionery of the present invention can be preferably used for the production of ice creams and/or ice desserts, and can be more preferably used for the production of ice milk, lacto ice, and ice desserts. It can be used even more preferably for the production of lacto ice, and particularly preferably for the production of lacto ice.

<< Ice Mix / Frozen Confectionery (Frozen Dessert) >>
An ice mix, which is an oil-in-water emulsified fat composition, can be produced from the fat composition described above. Ice mix refers to an oil-in-water emulsified fat composition before being solidified into a frozen confectionery by cooling and stirring. Frozen confectionery can be produced by stirring this ice mix while cooling it.
[Oil phase]
The ice mix of the present invention comprises an aqueous phase and an oil phase, and is characterized in that the oil phase contains the oil and fat composition for frozen confectionery of the present invention.
In the present invention, the oil phase portion may further contain milk fat as oil and fat in addition to the oil and fat composition for frozen confectionery of the present invention, and may contain oils derived from plant materials such as almond milk, oat milk, and cacao. It may further contain: Examples of milk fats include milk fats derived from butter oil, butter, fresh cream, milk, and the like.

In addition to the fats and oils, a lipophilic emulsifier, flavoring agent, coloring agent, and the like may be added to the oil phase of the ice mix of the present invention. Examples of emulsifiers include conventionally known emulsifiers such as lecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and organic acid monoglycerides. may
In the present invention, the mass ratio of the oil phase portion to the total mass of the ice mix is preferably 1 to 35% by mass, more preferably 3 to 30% by mass, and further preferably 5 to 25% by mass. more preferred. In the present invention, the mass ratio of the oil and fat composition of the present invention to the total mass of the ice mix is preferably 1 to 30% by mass, more preferably 3 to 25% by mass, and 5 to 20% by mass. is even more preferred.

[Aqueous phase]
In addition to water, stabilizers, emulsifiers (such as sucrose fatty acid esters), sodium caseinate, powdered skim milk, sugars, and the like may be added to the aqueous phase of the ice mix of the present invention. Further, if necessary, thickening polysaccharides such as sodium citrate, sodium tripolyphosphate, dibasic sodium phosphate, sodium bicarbonate, sodium hexametaphosphate, carrageenan, flavoring agents, and the like may be added. Sugars include, for example, starch syrup, powdered syrup, sucrose, maltose, sorbitol, maltitol, erythritol, trehalose, and the like, and these are appropriately combined as necessary.
In addition, when skim milk powder is contained in the aqueous phase, the amount of skim milk powder (solid content) is preferably 1 to 20% by mass, preferably 2 to 15% by mass, with respect to the total mass of the ice mix. is more preferable, and 3 to 12% by mass is even more preferable.
After that, the oil phase and the water phase are heated to 60° C. to 90° C. and mixed for preliminary emulsification. After pre-emulsification, it is sterilized by a batch type sterilization method, or a UHT sterilization method using an indirect heating method or a direct heating method, homogenized with a homogenizer, cooled to about 0 to 10°C, preferably about 5°C, and aged. Thus, the ice mix (oil-in-water emulsified fat composition) of the present invention can be produced.
The frozen confectionery of the present invention can be produced by cooling the resulting ice mix to about -10 to 0°C, preferably about -5°C while stirring.

<<Preparation of fat and oil composition>>
After mixing the fats and oils shown in Tables 1 and 2 at the blending ratios (% by mass), the crystals were completely melted. After that, decolorization and deodorization were carried out to obtain respective oil and fat compositions of Examples 1-5 and Comparative Examples 1-5. Table 3 shows the ratio of major constituent fatty acids among the constituent fatty acids of each fat used in Examples 1-5 and Comparative Examples 1-5.

<<physical properties>>
The fatty acid composition and SFC of the fats and fat compositions used in Examples 1-5 and Comparative Examples 1-5 were measured by the following methods.
<Fatty acid composition>
It was measured according to the standard oil analysis method (2.42.3-2013 fatty acid composition (capillary gas chromatography method)).

<SFC>
The solid fat content (SFC, unit is %) of each oil and fat composition of Examples 1 to 5 and Comparative Examples 1 to 5 was determined according to the standard fat analysis method (2.2.9-2013, solid fat content (NMR method)). was measured as follows. That is, after melting each oil and fat composition by heating to 60 ° C., cooling to -20 ° C. and holding overnight, the SFC value at -20 ° C. and when the temperature was raised from -20 ° C. by 5 ° C. The SFC value after holding for 30 minutes at each temperature was measured based on the standard fat analysis method (2.2.9-2013, solid fat content (NMR method)). As a gas chromatographic apparatus, Model GC-2010 manufactured by Shimadzu Corporation was used. The column used was SP-2560 manufactured by SUPELCO.
The results are shown in Tables 1 and 2.

<<Production of ice mix>>
The water phase portion (other than the vegetable oil and flavor) shown in Table 4 was thoroughly stirred and mixed. The water phase part after mixing was heated, fats and oils were added at 60° C., and preliminary emulsification was performed at 65° C. for 10 minutes. Then, homogenize with a homogenizer (150 kg/cm ² in the first stage, 50 kg/cm ² in the second stage), heat sterilize to 85°C, cool to 5°C, add flavor, and age overnight at 5°C. After getting the ice mix.
In Table 4, % means % by mass.

加糖卵黄：加糖凍結卵黄２０(キューピー)
水あめ：マルトリッチA(昭和産業)

Sweetened egg yolk: Sweetened frozen egg yolk 20 (Kewpie)
Starch syrup: Maltrich A (Showa Sangyo)

<Method for manufacturing frozen confectionery>
The ice mix obtained above was placed in a freezer (C716 manufactured by TAYLOR), cooled to -5°C, and then frozen for a total of 15 minutes to obtain ice. The overrun (OR) of the lacto ice obtained by the above production method was measured and adjusted so that the OR was in the range of 45 to 55%. Then, it was placed in a container, covered with a lid, cured at -30°C overnight or longer, and then temperature-controlled at -20°C overnight or longer, and the following evaluations were performed.

<<Evaluation test>>
<Chill>
Five panelists evaluated the cooling sensation felt when eating the obtained lacto ice. The cooling sensation of Comparative Example 1) was given as 1 point, and the cooling sensation of Comparative Example 3 was given as 5 points, and the cooling sensation was evaluated on a 5-point scale. Samples with 5 points were evaluated as A, samples with 4 to 3 points were evaluated as B, and samples with 2 to 1 points were evaluated as C, and A or B was evaluated as acceptable. The results are shown in Tables 1 and 2.

<rich>
Five panelists evaluated the richness felt when the obtained lacto ice cream was eaten. It is preferable that frozen desserts such as lacto ice cream have a strong taste when eaten, but if the taste is too strong, it leaves a bad taste and is not preferred. Therefore, it is preferable to use one that has a strong body and does not leave a bad aftertaste in the mouth. For the above reasons, the richness was evaluated according to the following criteria.
1: The richness was not felt so much, 2: The richness was felt, 3: The richness was felt strongly, but the mouthfeel was not felt, 4: The richness was felt strongly, but the mouthfeel was slightly felt, 5 : 1 point for Comparative Example 1, which had a very strong body and a strong lingering feeling in the mouth, and 5 points for Comparative Example 3, which had a strong body but also a strong lingering feeling in the mouth. The cooling sensation was evaluated by evaluation (3 points are the best, 1 point and 5 points are the worst). Samples with 3 points were evaluated as A, samples with 2 points or 4 points were evaluated as B, samples with 1 point or 5 points were evaluated as C, and A or B samples were passed. The results are shown in Tables 1 and 2.

<Greasiness>
Five panelists evaluated the oiliness felt when eating the obtained lacto ice. The oily feeling of Comparative Example 1 was given as 1 point, and the oily feeling of Comparative Example 3 was given as 5 points. Samples with 5 points were evaluated as A, samples with 4 to 3 points were evaluated as B, and samples with 2 to 1 points were evaluated as C, and A or B was evaluated as acceptable. The results are shown in Tables 1 and 2.

<<Results>>
As is clear from the results shown in Tables 1 and 2, the lacto ice produced from the fat and oil compositions of Comparative Examples 1 and 2 had a small difference in SFC between -20°C and 10°C, and was sufficient when eaten. I didn't feel cold. In addition, the ice milk produced from the fat and oil composition of Comparative Example 1 had a strong feeling of richness, but had a strong aftertaste in the mouth. The lacto ice produced from the oil and fat compositions of Comparative Examples 3 to 5 had a low SFC of 0% at 30° C. and did not have sufficient richness. Moreover, in Comparative Example 3, the content of polyunsaturated fatty acids was high, and the oiliness was felt strongly.
In contrast, the lacto ice produced from the fat and oil compositions of Examples 1 to 5 had an SFC difference of 25% or more between -20°C and 10°C, and an SFC at 30°C of 0.5 to 4.0°C. When it was 0%, it gave a strong feeling of coolness and richness, had little aftertaste in the mouth, and did not give an oily feeling.
From the above results, it was shown that the frozen confectionery produced from the oil and fat composition for frozen confectionery of the present invention is excellent in coolness and richness.

According to the present invention, it is possible to obtain a frozen confectionery with a strong feeling of coolness and richness. Therefore, the present invention is industrially extremely useful.

Claims (13)

A fat and oil composition for frozen confectionery containing palm-based fat and laurin-based fat,
After the oil and fat composition for frozen confectionery was heated and melted and then cooled to -20°C, the SFC was measured at -20°C, and the temperature was raised from -20°C by 5°C and held at each temperature for 30 minutes. At 10°C and 30°C SFC when
The difference between the SFC at −20° C. and the SFC at 10° C. is 25% or more,
SFC at 30° C. is 0.5% to 4.0%;
The fat and oil composition for frozen confectionery. The fat composition for frozen confectionery according to claim 1, wherein the palm-based fat contains a palm mid fraction, and the proportion of the palm mid fraction contained in the fat composition for frozen confectionery is 30% by mass or more. 3. The oil and fat composition for frozen confectionery according to claim 2, wherein the palm oil and fat further comprises at least one other palm oil and fat selected from the group consisting of palm olein, palm double olein and palm super olein. 4. The oil and fat composition for frozen confectionery according to claim 3, wherein the palm mid fraction and the at least one other palm oil and fat are contained in a mass ratio of 4:6 to 9:1. The fat and oil composition for frozen confectionery according to any one of claims 1 to 4, wherein the polyunsaturated fatty acid content is 8% by mass or less. The oil and fat composition for frozen confectionery according to any one of claims 1 to 5, comprising 50 to 90% by mass of palm oil and fat and 10 to 50% by mass of laurin oil and fat. A fat and oil composition for frozen confectionery containing 50 to 90% by mass of palm oil and fat and 10 to 50% by mass of laurin oil and fat,
The palm-based oil is
a palm mid fraction;
at least one other palm oil selected from the group consisting of palm olein, palm double olein and palm super olein;
including
The oil and fat composition for frozen confectionery, wherein the mass ratio of the palm mid fraction and the at least one other palm oil and fat is within the range of 4:6 to 9:1. The lauric fat is from the group consisting of coconut oil, palm kernel oil, palm kernel olein, palm kernel stearin, palm kernel extremely hardened oil, coconut oil extremely hardened oil, and transesterified oils of one or more of these oils and fats. The fat and oil composition for frozen confectionery according to any one of claims 1 to 7, comprising at least one selected fat and oil. 9. The fat and oil composition according to claim 8, wherein the lauric fat comprises a lauric non-hydrogenated oil selected from the group consisting of palm kernel olein, palm kernel oil and coconut oil. 10. The oil and fat composition for frozen confectionery according to claim 8 or 9, wherein the laurin-based fat comprises at least one extremely hardened laurin-based fat selected from the group consisting of extremely hardened coconut oil and extremely hardened palm kernel oil. An ice mix for producing frozen confectionery, comprising the fat and oil composition according to any one of claims 1 to 10. A frozen confectionery comprising the fat and oil composition according to any one of claims 1 to 10, or the ice mix or solidified product thereof according to claim 11. 13. The frozen confection according to claim 12, wherein said frozen confection is ice cream or frozen confection.