JP5202187B2 - Oil composition for frozen desserts - Google Patents

Description

  The present invention relates to an oil / fat composition for frozen desserts.

Conventionally, frozen desserts are blended with fats and oils for the purpose of imparting flavor, improving texture, improving physical properties, and the like. As fats and oils for frozen desserts, (1) liquid oils typified by soybean oil and rapeseed oil with extremely low melting points, taking into account the mouthfeel in the freezing temperature range, and (2) the SUS type characterized by sharp mouthfeel near body temperature Triglycerides (triglycerides consisting of unsaturated fatty acids at the 2nd position and saturated fatty acids at the 3rd position), (3) high lauric acid fats and oils such as coconut oil and palm kernel oil, and (4) solid fats typified by palm oil It is used a lot.
In addition, it has been proposed to use a certain amount of cocoa butter in a frozen dessert (Patent Document 1). Furthermore, fats and oils for kneading frozen confectionery blended with fats and oils containing SUS type triglycerides and lauric fats and oils have been proposed (Patent Document 2).
JP-A-4-316453 JP-A-8-298934

However, the liquid oil of the prior art (1) is difficult in terms of solidification due to insufficient crystal amount even at a low temperature. The SUS triglyceride of (2) and the high content of lauric acid of (3) The fats and fats (4) may feel uncomfortable because all the fats and oils are eaten through the throat while containing the solid fats without melting in the mouth.
In addition, cocoa butter has a property of melting sharply around body temperature, but in the case of frozen confectionery, the temperature in the mouth decreases by eating frozen confectionery, and all the fats and oils do not melt in the mouth, Since it is eaten through the throat as it is, it may feel uncomfortable, and it may be inconvenient to use for frozen desserts in general because of the limited flavor of cocoa. Furthermore, the confectionery fats and oils containing SUS type triglycerides and lauric fats and oils contain SUS type triglycerides, so that they lack emulsion stability and are easily demulsified during freezing.

  Then, the objective of this invention is providing the fats and oils composition for frozen desserts from which a sharp mouthfeel is obtained in a refrigeration or freezing temperature range.

  The present inventor has found that fats and oils having a specific composition of triglyceride fatty acids melt sharply in the refrigerated or frozen temperature range and have a good mouthfeel.

  That is, the present invention contains 8 to 60% by mass of a saturated fatty acid having 8 to 8 carbon atoms and 15 to 80% by mass of a saturated fatty acid having 12 to 8 carbon atoms as a constituent fatty acid of triglyceride, and has 8 to 8% saturated fatty acid and carbon. The present invention provides an oil / fat composition for frozen dessert containing at least 28% by mass of saturated fatty acids of several 12 and at least 15% by mass of triglycerides having 28 to 32 carbon atoms in the constituent fatty acids.

  The oil and fat composition for frozen desserts of the present invention melts sharply in a refrigerated or frozen temperature range and has a good mouthfeel and coolness.

  The oil and fat composition of the present invention contains 8 to 60% by mass (hereinafter simply referred to as “%”) of a saturated fatty acid having 8 carbon atoms as a constituent fatty acid of the triglyceride, but is further 9 to 50%, particularly 10 to 44%. In particular, the content of 12 to 38% is preferable from the viewpoints of solidification in a refrigerated or frozen temperature range and sharp mouthfeel. The oil and fat composition of the present invention contains 15 to 80% saturated fatty acid having 12 carbon atoms as a constituent fatty acid of triglyceride, but further contains 18 to 75%, particularly 20 to 70%, especially 22 to 65%. Is preferable from the viewpoint of solidification in a refrigerated or frozen temperature range and sharp mouthfeel. Furthermore, in the oil and fat composition of the present invention, the content of unsaturated fatty acid in the constituent fatty acids of triglyceride is preferably 15% or less, more preferably 0 to 12%, further 0.1 to 8%, and particularly preferably 0.2 to It is preferably 4.5%, more preferably 0.3 to 1%, from the viewpoints of oxidation stability, solidification property in the refrigeration or freezing temperature range, and sharp mouthfeel.

  In the oil and fat composition of the present invention, the total content of the saturated fatty acid having 8 carbon atoms and the saturated fatty acid having 12 carbon atoms in the constituent fatty acids of the triglyceride is 28% or more, but is further 32 to 95%, particularly 35 to 35%. 90%, particularly 40 to 85%, is preferable from the point of sharp mouth-feeling in the refrigeration or freezing temperature range.

The remaining constituent fatty acid of the triglyceride in the oil and fat composition of the present invention is a saturated fatty acid having 6 to 20, preferably 6 to 18 carbon atoms (excluding a saturated fatty acid having 8 carbon atoms and a saturated fatty acid having 12 carbon atoms) or unsaturated. Fatty acids are mentioned.
In the oil and fat composition of the present invention, the total of the saturated fatty acid having 12 carbon atoms and the saturated fatty acid having 14 carbon atoms is preferably 39% or more in the constituent fatty acids of the triglyceride, more preferably 39 to 85%, particularly 43 to 80. %, Especially 45 to 80%, is preferable from the viewpoint of solidification in the refrigeration or freezing temperature range and sharp mouthfeel. Further, the total of saturated fatty acids having 16 and 18 carbon atoms is preferably 30% or less, more preferably 0 to 28%, further 2 to 26%, particularly 4 to 24%, particularly 5 to 22%. It is preferable from the point of the solidification property in a refrigeration or freezing temperature range, and a sharp lipstick.

In the present invention, the oil and fat composition contains 15% or more of triglycerides having 28 to 32 total carbon atoms of the constituent fatty acids, but further contains 20 to 80%, particularly 26 to 70%, especially 29 to 50%. It is preferable from the point of the sharp mouth in the refrigeration or freezing temperature range.
Examples of the total carbon number of the remaining constituent fatty acids of the triglyceride in the oil and fat composition of the present invention include 18 to 26 or 34 to 60, preferably 22 to 26 or 34 to 56.

  The oil and fat composition of the present invention may contain monoglyceride and diglyceride in addition to triglyceride. The constituent fatty acids of monoglyceride and diglyceride are preferably the same as those of triglyceride from the viewpoint of industrial productivity and mouthfeel. The triglyceride in the oil and fat composition of the present invention is preferably 80% or more, particularly preferably 90% or more. The content of monoglyceride in the oil / fat composition is preferably 10% or less, particularly preferably 0 to 3%. Moreover, it is preferable that content of diglyceride in an oil-fat composition is 10% or less, and it is especially preferable that it is 0 to 3%.

  The oil and fat composition of the present invention preferably has a melting point of 0 to 40 ° C., more preferably 6 to 38 ° C., more preferably 12 to 36 ° C., particularly 18 to 34 ° C., and particularly preferably 20 to 32 ° C. It is preferable from the point of having a sense of blur.

  Further, the solid fat content is preferably 0 to 54% at 25 ° C., more preferably 0 to 51%, particularly 0 to 48%, especially 0 to 45%. It is preferable from the point of having a sense of blur. The solid fat content is preferably 20 to 100% at 0 ° C., more preferably 23 to 96%, particularly 26 to 92%, and particularly 30 to 88%. It is preferable from the point of having a sense of blur.

  The oil and fat composition of the present invention should be 40 hours or more in the oxidation stability test by the induction time of rancimat ("Japan Oil Chemistry Association" Standard Oil Analysis Test Method "2.5.1.2-1996). It is preferably 70 hours or longer, particularly 100 hours or longer from the viewpoint of oxidation stability.

  Fats and oils having such a fatty acid composition are not known in nature, but can be obtained by transesterification of fats and oils containing saturated fatty acids having 8 carbon atoms and fats and oils containing saturated fatty acids having 12 carbon atoms. Specifically, the constituent fatty acids in the whole of a plurality of fats and oils including these two types used for transesterification are blended so as to contain 8% or more saturated fatty acids having 8 carbon atoms and 15% or more saturated fatty acids having 12 carbon atoms. And obtained by transesterification. The constituent fatty acids in the whole fats and oils subjected to transesterification are preferably 9 to 50% of saturated fatty acids having 8 carbon atoms, more preferably 10 to 44%, especially 12 to 38%, and 18 to 75% saturated fatty acids having 12 carbon atoms. Further, it is preferable to blend so as to contain 20 to 70%, particularly 22 to 65%.

  From the viewpoint of efficient reaction, the fats and oils containing saturated fatty acids having 8 carbon atoms should be those containing 30% or more saturated fatty acids having 8 carbon atoms, more preferably 40 to 100%, especially 50 to 98%. preferable. Applicable oils and fats include, for example, Coconut RK (Kao Corporation) and Coconut MT (Kao Corporation). Furthermore, it is preferable from the point of melting performance and the oxidation stability of an oil-fat composition that it contains 30% or less of an unsaturated fatty acid, more preferably 0-15%, especially 1-10%.

  In addition, the fats and oils containing a saturated fatty acid having 12 carbon atoms can be efficiently reacted using 17% or more, more preferably 20 to 95%, especially 25 to 90% of a saturated fatty acid having 12 carbon atoms. It is preferable from the point. Applicable oils and fats include, for example, lauric oils and fats such as coconut oil, palm kernel oil and date palm seed oil, and hardened oils, fractionated oils and transesterified oils thereof. Among these, when stearic acid is included as a constituent fatty acid, stearic acid is preferably 30% or less, more preferably 1 to 25%, particularly 2 to 20%, and palmitic acid is preferably included as a constituent fatty acid. What contains an acid 20% or less, and also 1-10% is preferable from the point of the sharp mouth melt of fats and oils composition. Further, it is preferable that the unsaturated fatty acid is contained in an amount of 30% or less, particularly 0 to 15%, particularly 1 to 10%, from the viewpoint of sharp mouth melting and oxidation stability of the oil and fat composition.

  The ratio in the case of mixing the fat and oil containing the saturated fatty acid having 8 carbon atoms and the fat and oil containing the saturated fatty acid having 12 carbon atoms is preferably 8:92 to 60:40, and more preferably 9:91 to 50:50. Is preferable, and 10:90 to 44:56 is particularly preferable.

  Furthermore, in the present invention, in addition to the above fats and oils, other fats and oils may be added as necessary to perform transesterification. Other oils and fats include, for example, vegetable oils such as rapeseed oil, soybean oil, olive oil, perilla oil, flaxseed oil, safflower oil, cottonseed oil, peanut oil, palm oil, and animal oils such as beef tallow, pork fat, fish oil, and the like. The 1 type (s) or 2 or more types chosen from the processing fats and oils obtained by a hardening process, a fractionation process, transesterification process, etc. are mentioned.

As the transesterification method, a conventionally known method can be used, and either a chemical method or an enzymatic method is possible.
As the enzyme, it is preferable to use a lipase that is an oil-degrading enzyme. As the lipase, not only animal-derived and plant-derived lipases but also commercially available lipases derived from microorganisms, and immobilized enzymes on which lipases are immobilized may be used. it can. For example, Rizopus genus, Aspergillus genus, Chromobacterium genus, Mucor genus, Rhizomucor genus, Pseudomonas genus, Geotrichum genus, Penicillium Examples include lipases originating from microorganisms such as the genus and Candida, and animal lipases such as pancreatic lipase. For the purpose of producing functional fats and oils by transesterification, the genus Penicillium, Rhizomucor, Candida and the like are preferable from the microbial origin.

  Furthermore, it is preferable to use an immobilized enzyme in which lipase is immobilized on a carrier from the viewpoint that the enzyme activity can be effectively used. As the immobilization carrier, Celite, diatomaceous earth, kaolinite, silica gel, molecular sieves, porous glass, activated carbon, calcium carbonate, ceramics and other inorganic carriers, ceramic powder, polyvinyl alcohol, polypropylene, chitosan, ion exchange resin, hydrophobic adsorption Examples thereof include organic polymers such as resins, chelate resins, and synthetic adsorption resins, and ion exchange resins are particularly preferable from the viewpoint of high water retention. Of the ion exchange resins, a porous material is preferable because it has a large surface area and can increase the amount of adsorbed enzyme.

  When the transesterification reaction is carried out by an enzymatic method, the reaction temperature is 0 to 100 ° C., more preferably 20 to 80 ° C., particularly 30 to 80 ° C. from the viewpoint of improving the reaction rate and suppressing the deactivation of the enzyme. preferable.

Moreover, when performing transesterification by a chemical method, as a catalyst, the acid catalyst or alkali catalyst used for normal transesterification is used. Examples of the acid catalyst include phosphoric acid and sodium phosphate. Alkali catalysts include alkali metals and their alloys, oxides and hydroxides of alkali metals and alkaline earth metals, sodium hydroxide, potassium hydroxide, calcium hydroxide, sodium methylate, sodium ethylate, potassium And methylate.
In the case of sodium methylate, the catalyst is added in an amount of 0.01 to 2%, more preferably 0.05 to 1%, especially 0.1 to 0.5% based on the reactivity. preferable. The reaction temperature is preferably 30 to 150 ° C., more preferably 50 to 120 ° C., from the viewpoint of improving the reaction rate.

  In the present invention, the transesterification reaction can be carried out batchwise, continuously, or semi-continuously, and the feedstock can be fed into the apparatus in either a cocurrent or countercurrent manner. The raw material supplied to the reaction apparatus is preferably dehydrated, degassed or deoxygenated in advance from the viewpoint of reactivity.

  The transesterified oil thus obtained can be made into a product by carrying out ordinary post-treatment. In the post-treatment, it is preferable to perform water washing, decolorization, and deodorization.

The oil and fat composition of the present invention can be used for an oil-in-water emulsion or a water-in-oil emulsion. The mass ratio of the water phase and the oil phase is not particularly limited, but is preferably oil phase: water phase = 1: 99 to 80:20.
When the oil / fat composition is in the form of an emulsion, components used in a normal emulsion such as an emulsifier, an antioxidant, a stabilizer, a thickener, a gelling agent, and a surfactant can be appropriately blended. . Moreover, you may mix | blend other fats and oils with the oil phase other than the fats and oils composition of this invention. Examples of the other fats and oils include the animal and vegetable fats and oils and processed fats and oils used for normal food as described above.

  The oil and fat composition of the present invention has a sharp melting characteristic in a refrigerated or frozen temperature range, and has an excellent mouthfeel in the mouth. The frozen dessert is not particularly limited as long as the storage temperature or intake temperature is in the refrigerated or frozen temperature range, and examples thereof include ice cream (ice cream, ice milk, lacto ice), ice dessert (sorbet, shaved ice, etc.), and the like. It is done.

[Analysis method]
(I) Measurement of total carbon number of fatty acids constituting triglyceride To a glass sample bottle, add about 10 mg of oil and fat sample and 0.5 mL of a trimethylsilylating agent (“silylating agent TH”, manufactured by Kanto Chemical Co.) For 15 minutes. To this, 1.5 mL of water and 1.5 mL of hexane were added and shaken. After standing, the upper layer was subjected to gas chromatography (GLC) to analyze the total carbon number of the constituent fatty acids of the triglyceride.

(Ii) Measurement of fatty acid composition Fatty acid methyl ester was prepared according to “Preparation Method of Fatty Acid Methyl Ester (2.4.1.2-1996)” in the 2003 edition of “Standard Analysis Method for Fats and Oils” edited by Japan Oil Chemists' Society, The obtained sample was measured by American Oil Chemists. Society Official Method Ce 1f-96 (GLC method).

(Iii) Measurement of water content in immobilized enzyme The water content in the immobilized enzyme was directly measured using AQUACOUNTER AQ-7 (manufactured by Hiranuma Sangyo Co., Ltd.).

(Iv) Measurement of Melting Point It was measured according to “Melting Point (Transparent Melting Point) (2.2.4.1-1996)” in “Standard Oil Analysis Test Method” 2003 edition edited by Japan Oil Chemists' Society.

(V) Measurement of solid fat content (SFC) in fats and oils Solid fat content is solidified at a temperature of -20 ° C for 1 hour using a solid fat measuring device SFC-2000R (manufactured by Astec). Measurement was carried out by holding at each temperature for 30 minutes. Measurement temperature was 0 degreeC, 5 degreeC, 15 degreeC, 25 degreeC, 35 degreeC, and 40 degreeC.

(Vi) Measurement of oxidation stability The oxidation stability in the present invention is the induction time (hr) by the rancimat method at 120 ° C. for fats and oils. 1.2-1996 CDM test). That is, using an automatic oil and fat stability test apparatus, Rancimat 679 type (Metrohm Shibata Co., Ltd.), an oil and fat sample was heated in a container at a temperature of 120 ° C. while supplying clean air and produced by oxidation. It is a value obtained by collecting the volatile substance in water and measuring the time (hr) until the bending point at which the water conductivity changes rapidly.

[Evaluation of sensation of oil and fat]
The fats and oils to be evaluated were allowed to stand at −20 ° C. for 24 hours, and further allowed to stand at 0 ° C. for 24 hours to solidify the fats and oils by 0.5 to 3 g of each person using a panel of 7 people. The “feel of mouthfeel” of fats and oils was evaluated, and the average value of the scores of 7 people was used as the value of “feel of mouthfeel”.
Evaluation criteria for “feeling of mouth” 5: Very mouthful 4: Good mouthfeel 3: Not good 2: Slightly bad mouth 1: Poor mouthfeel or not completely solidified

[Preparation and sensory evaluation of ice cream]
10 parts by weight of fat (hereinafter simply indicated as “parts”), 10 parts of whole fat condensed milk, 10 parts of granulated sugar, 0.1 part of emulsifier (manufactured by Excel P-40S Kao Co., Ltd.), vanilla essence Was mixed at a blending ratio of 0.1 part and water at 69.8 parts, and stirred and dissolved at a temperature of 80 ° C. for 10 minutes. Then, after homogenizing using a homogenizer, ice cream was prepared using an ice creamer. Next, ice cream stored at -20 ° C. for 24 hours is eaten 0.5 to 3 g of each person by a panel of 7 people, and “smoothness” is based on the above criteria, and “smoothness” is next Evaluation was performed according to the criteria shown, and the average value of the scores of the seven people was used as each value.
Evaluation criteria for “smoothness” 5: Very smooth 4: Smooth 3: Can't say either 2: Not very smooth 1: Not smooth

[Manufacture of oil and fat preparations]
Raw material fats (palm kernel oil, palm oil, coconut oil) were charged into an autoclave, and after adding 0.1% of nickel catalyst to the raw material fats and oils, hydrogen was stirred at a temperature of 200 ° C. and hydrogen at a pressure of 0.3 MPa. Hydrogenation was carried out by bubbling to confirm that the iodine value was 2 or less, and the reaction was terminated. Next, after cooling to about 100 ° C., the nickel catalyst was filtered off to obtain a reaction finished oil. Furthermore, after adding 1% of activated clay to fats and oils, decolorization treatment was performed for 30 minutes under a reduced pressure of 400 Pa while stirring at a temperature of 110 ° C. After cooling to a temperature of about 90 ° C., the activated clay was separated by filtration. Subsequently, deodorizing treatment was performed for 1 hour under the conditions of a temperature of 200 ° C., a pressure of 260 to 400 Pa, and a water vapor amount of 3% / h to obtain a hardened oil. As shown in Table 1, these were designated as fat and oil preparations (1) to (3).
In addition, Lunac L-98 (manufactured by Kao Corporation) was used as lauric acid, and the molar ratio of lauric acid to glycerin was 5.0, and 0.01% calcium hydroxide was added as a catalyst. The esterification reaction was carried out for 2 hours with stirring at a temperature of 210 ° C. under normal pressure and nitrogen atmosphere. After the esterification reaction, the reaction mixture was cooled to 100 ° C. and neutralized with phosphoric acid, and the reaction finished oil was filtered. Next, using a wipe film evaporator (Shinko Pantech Co., Ltd. Model 2-03, inner diameter 5 cm, heat transfer area 0.03 m ² ), set temperature 230 ° C., pressure 1 to 2.1 Pa, treatment speed 240 g / h To remove unreacted fatty acids. Next, after adding 1% of the activated clay to the oil and fat, the mixture was decolored for 30 minutes under a reduced pressure of 400 Pa while stirring at a temperature of 100 ° C. After cooling to about 90 ° C., the activated clay was filtered off. Subsequently, deodorizing treatment was performed for 1 hour under conditions of a temperature of 200 ° C., a pressure of 260 to 400 Pa, and a water vapor amount of 3% / h. The obtained lauric acid triglyceride was used as an oil and fat preparation (4).
As caprylic acid triglyceride, Coconut RK (manufactured by Kao Corp.) is an oil and fat preparation (5), Coconut MT (manufactured by Kao Corp.) is an oil and fat preparation (6), Oil and fat preparation (1) 70% and (5 ) 30% blended oil and fat preparation (7), medium chain fatty acid triglyceride (ODO, Nissin Oilio Co., Ltd.) oil and fat preparation (8), palm oil was fat and oil preparation (9).
Table 1 shows the fatty acid composition of these oil and fat preparations.

[Production of transesterified oils and fats by chemical methods]
Prepare the fats and oils of (1) to (6), (8) and (9) in the four-necked flask in the ratios shown in Table 2 (10) to (19) and (22) to (26). Compounded. Next, the temperature was raised to 105 ° C. while stirring under a reduced pressure of 400 Pa and dehydrated under reduced pressure for 30 minutes. Next, after cooling to a temperature of 80 ° C., 0.2% of sodium methylate was added, and then the temperature was raised to 100 ° C. while stirring under a reduced pressure of 400 Pa, and a transesterification reaction was performed for 30 minutes. Until cooled. Next, return to normal pressure with nitrogen, add 50% distilled water at a temperature of 80 ° C. to the transesterified oil and fat, stir vigorously for 30 minutes under a nitrogen atmosphere, and then centrifuge (6000 r / min × 10 minutes). The oil layer was transferred to a washed four-necked flask. This operation was repeated three times to obtain water-washed oil. Next, dehydration was carried out under reduced pressure for 30 minutes while stirring under reduced pressure at a temperature of 80 ° C. and a pressure of 400 Pa. Subsequently, after adding 1% of activated clay, the washed oil was decolorized for 30 minutes under a reduced pressure of 400 Pa while stirring at a temperature of 110 ° C. After cooling to about 90 ° C., the activated clay was filtered off. Next, steam deodorization treatment was performed for 1 hour under the conditions of a temperature of 200 ° C., a pressure of 260 to 400 Pa, and a steam amount of 3% / h to obtain oil and fat preparations (10) to (19) and (22) to (26). Table 2 shows the fatty acid composition of these oil and fat preparations.

[Production of transesterified oils and fats by enzymatic method]
The oil and fat preparations (1), (2), (5) and (6) were blended in the four-necked flask at the ratio shown in Table 2 for the oil and fat preparations (20) and (21). Next, the temperature was raised to 105 ° C. while stirring under a reduced pressure of 400 Pa and dehydrated under reduced pressure for 30 minutes. Next, after cooling to 30 ° C., 10% of immobilized enzyme (Lipozyme RM IM (manufactured by Novozymes Japan)) having a moisture concentration of 2.4% was added, and then the temperature was raised to 50 ° C. in a nitrogen atmosphere. The transesterification was carried out at normal pressure for 24 hours, and then the immobilized enzyme was filtered off. Subsequently, it was dehydrated under reduced pressure for 30 minutes with stirring under conditions of a temperature of 80 ° C. and a pressure of 400 Pa. Next, after adding 1% of activated clay, the washed oil was decolorized for 30 minutes under a reduced pressure of 400 Pa while stirring at a temperature of 110 ° C. After cooling to about 60 ° C., the activated clay was filtered off. Next, steam deodorization treatment was performed for 1 hour under the conditions of a temperature of 200 ° C., a pressure of 260 to 400 Pa, and a steam amount of 3% / h to obtain oil and fat preparations (20) and (21). Table 2 shows the fatty acid composition of these oil and fat preparations.

[Physical properties of oil and fat preparations]
With respect to the oil and fat preparations (1) to (7) and (10) to (26), the physical properties of melting point, SFC, total number of fatty acids of triglycerides and oxidation stability were measured according to the above-described measurement methods. These physical properties are shown in Table 3.

[Evaluation of mouthfeel of oil preparation]
With respect to the fat and oil preparations (1) to (7) and (10) to (26), the “feel of mouthfeel” was subjected to sensory evaluation based on the criteria shown in the above “evaluation of mouthfeel of fat”. The results are shown in Table 4.

[Ice cream evaluation of oil preparation]
The ice cream prepared using the oil preparations (10), (11), (16) and (18) was subjected to sensory evaluation. The results are shown in Table 5. In addition, about any oil and fat preparation, it emulsified favorably in the manufacturing process of ice cream, and the stability at the time of evaluation was also favorable.

As is apparent from Tables 3 and 4, the oil preparations (5), (6) and (13) containing caprylic acid in excess of 60% were obtained at the melting point and 0 ° C. regardless of the transesterification reaction. It was found that the SFC was low and the solidification performance was low.
Also, oil preparations (1) to (4) with caprylic acid less than 8%, oil preparations (17) with lauric acid less than 15%, caprylic acid 8%, lauric acid 15% ratio (ie, The oil preparation (16) in which the total of caprylic acid and lauric acid is less than 28%), containing 33% caprylic acid and 32% lauric acid, but containing 6.2% triglycerides having a total carbon number of 28 to 32 It was found that a certain fat and oil preparation (7) had a melting point of 40 ° C. or higher and the mouthfeel was poor.
Furthermore, the fat and oil preparation (18) having caprylic acid content of less than 8% has a melting point of 40 ° C. or lower, but an SFC value of 55% or higher at 25 ° C. It was.
In contrast, a triglyceride containing 8 to 60% caprylic acid, 15 to 80% lauric acid, containing 28% or more of caprylic acid and lauric acid, and having 28 to 32 total carbon atoms in the constituent fatty acids. And oil preparations (10) to (12), (14), (15) and (19) to (26) having a melting point of 0 to 40 ° C. and an SFC value of 20 at 20 ° C. Although it was ˜100% and a large amount of crystals remained, it was found that at 25 ° C., it became 0 to 54% and the amount of crystals was greatly reduced, and the mouthfeel was good. Moreover, it was found that the less the unsaturated fatty acid content in the constituent fatty acids of the triglyceride, the longer the induction time for rancimat and the better the oxidative stability.
Further, as is apparent from Table 5, the ice cream prepared using the oil and fat compositions (10) and (11) has a good mouthfeel and smoothness, and particularly prepared using the oil and fat composition (11). The ice cream was found to be excellent in mouthfeel and smoothness.

Claims (9)

As a constituent fatty acid of triglyceride, 8 to 60% by mass of a saturated fatty acid having 8 carbon atoms, 15 to 80% by mass of a saturated fatty acid having 12 carbon atoms, and 4.5% by mass or less of an unsaturated fatty acid , and the number of carbon atoms 8 saturated fatty acids and 12 saturated fatty acids in total are 28 mass% or more , 12 saturated carbon atoms and 14 saturated carbon atoms in total are 39 mass% or more , and the total number of constituent fatty acids is 28 An oil / fat composition for frozen desserts containing at least 20 % by mass of a triglyceride of ~ 32. In the constituent fatty acids of the triglycerides, frozen dessert for oil composition according to claim 1, wherein the sum of saturated fatty acids having 16 carbon atoms and 18 or less 30% by mass. The oil and fat composition for frozen desserts according to claim 1 or 2, wherein the triglyceride content is 80% by mass or more . The fats and oils composition for frozen desserts of any one of Claims 1-3 whose content of monoglyceride is 10 mass% or less . The fats and oils composition for frozen desserts of any one of Claims 1-4 whose content of diglyceride is 10 mass% or less . The fats and oils composition for frozen desserts of any one of Claims 1-5 whose melting | fusing point is 0-40 degreeC . The fat and oil composition for frozen desserts according to any one of claims 1 to 6, wherein the solid fat content is from 0 to 54 mass% at 25 ° C. The fat and oil composition for frozen dessert is obtained by transesterifying two or more types of fats and oils, and the constituent fatty acid in the whole fats and oils subjected to transesterification is 8% by mass or more of saturated fatty acid having 8 carbon atoms. The fats and oils composition for frozen desserts of any one of Claims 1-7 obtained by mix | blending so that the saturated fatty acid of several 12 may contain 15 mass% or more. The fat and oil composition for frozen dessert is obtained by transesterifying two or more kinds of fats and oils, and the constituent fatty acid in the whole fats and oils subjected to transesterification is 9 to 50% by mass of a saturated fatty acid having 8 carbon atoms, The fats and oils composition for frozen desserts of any one of Claims 1-7 obtained by mix | blending so that 18-75 mass% of C12 saturated fatty acids may be contained .