JP6457310B2 - Oily food - Google Patents

Description

  The present invention relates to an oily food having a low saturated fatty acid content.

  In oily foods in which fats and oils form a continuous phase, for example, chocolate, fat cream, butter cream and the like, a portion having a large shape retaining property is maintained by the fats and oils. Natural fats and oils with high shape retention, such as cocoa butter and animal fats, are solid fats that are solid at room temperature, and most of the fatty acids constituting the solid fats are saturated fatty acids.

  As the solid fat, a hardened oil obtained by hydrogenating (hardening) a liquid oil such as soybean oil, rapeseed oil, and cottonseed oil is known. Hydrogenation not only converts unsaturated fatty acids to saturated fatty acids, but also converts cis unsaturated fatty acids to trans isomers. Therefore, most of the fatty acids constituting the hydrogenated oil are saturated fatty acids and trans fatty acids.

  In order to give an oily food a desired structure, it is necessary to use solid fat. That means it contains a relatively large amount of saturated and trans fatty acids. However, in terms of nutrition, these fatty acids are said to increase the risk of developing heart disease. Therefore, public agencies such as WHO have published recommended upper limits for daily intake of saturated and trans fatty acids.

  Several attempts are known to reduce saturated and trans fatty acids in oily foods. For example, Patent Document 1 discloses transesterified oil 8 to 15 of 25 to 75 parts of fully hardened palm kernel oil and 75 to 25 parts of completely hardened vegetable oil and fat not containing a significant amount of fatty acids having less than 16 carbon atoms. % Edible fat composition is described blended with 92 to 85 parts of liquid vegetable oil rich in linoleic acid. And margarine using this edible fat composition is described.

  Further, for example, in Patent Document 2, the SAFA (saturated fatty acid) -content consisting of SOS-fat having an iodine value (IV) of 33.7 and 70% high oleic sunflower oil is 24.3 wt%, A TFA (trans fatty acid) -content of 0.1% by weight of a low SAFA (saturated fatty acid) oil is described. And the filling which consists of 90 weight% and 10 weight% of hazelnut oil for this low SAFA fat is described.

  However, the transesterified oil, which is a solid fat described in Patent Document 1, has a high melting point and is not excellent in mouth. In addition, the low SAFA oil and fat described in Patent Document 2 is complicated to handle, such as using a seed agent separately in the manufacturing process in order to enhance shape retention.

JP 51-33922 A Special table 2008-543321 gazette

  Accordingly, it has been desired to develop an oily food having a low content of saturated fatty acids and trans-type fatty acids, good shape retention and good mouthfeel.

  An object of the present invention is to provide an oily food having a low saturated fatty acid and trans-type fatty acid content, good shape retention, and good mouthfeel, particularly a savory oily food containing cocoa butter. An object of the present invention is also to provide a raw oil composition that serves as a base for fats and oils of the oily food.

  As a result of intensive studies to solve the above problems, the present inventors have adjusted the fats and oils in oily foods to a specific triglyceride composition, so that the content of saturated fatty acids and trans fatty acids is low, and the shape retention property is low. The present inventors have found that an oily food that is good and has a good mouthfeel can be obtained, and has completed the present invention.

That is, the present invention provides the following.

[1] An oily food having an oil content of 20 to 100% by mass, wherein the oil or fat satisfies the following conditions (a) to (f).
(A) L content in the constituent fatty acid is 40% by mass or less (b) T content in the constituent fatty acid is 5% by mass or less (c) L3 content is 1 to 10% by mass (d) (E) The total content of LX2 and X3 is 50 to 77% by mass (f) The total content of L2M and LM2 is 0.6 to 10% by mass. In the above conditions (a) to (f), L, X, T, M, L3, L2X, LX2, X3, L2M, and LM2 respectively represent the following.
L: saturated fatty acid having 16 or more carbon atoms X: unsaturated fatty acid having 16 or more carbon atoms T: trans-type fatty acid M: fatty acid having 6 to 10 carbon atoms L3: triglyceride in which three molecules of L are bonded L2X: L is 2 Molecule, triglyceride with one X bond LX2: one molecule with L, two triglycerides with X bond X3: triglyceride with three X bonds L2M: two molecules with L, one molecule with M Triglycerides LM2: Triglycerides with one molecule of L and two molecules of M

[2] The oily food according to [1], wherein the oil and fat further satisfies the following condition (g).
(G) Mass ratio of LX2 content to X3 content (LX2: X3) is 1: 1 to 1: 4

[3] The oily food according to [1] or [2], wherein the oil or fat further satisfies the following condition (h).
(H) The mass ratio of the LXL content to the L2X content (LXL / L2X) is 0.4 to 0.9. However, LXL indicates the following.
LXL: Triglyceride with L at position 1 and 3 and X at position 2.

[4] The oily food according to any one of [1] to [3], wherein the oil / fat further satisfies the following condition (i).
(I) The content of triglycerides having a total carbon number of 58 or more in L3 is 10% by mass or more.

[5] The oily food according to any one of [1] to [4], wherein the oily food is chocolate.

[6] A raw material fat composition that satisfies the following conditions (j) to (o):
(J) L content in the constituent fatty acid is 35% by mass or less (k) T content in the constituent fatty acid is 5.5% by mass or less (l) L3 content is 1.1 to 11% by mass (M) The L2X content is 3 to 23% by mass (n) The total content of LX2 and X3 is 55 to 86% by mass (o) The total content of L2M and LM2 is 0.7 to 11% by mass However, in the above conditions (j) to (o), L, X, T, M, L3, L2X, LX2, X3, L2M, and LM2 respectively represent the following.
L: saturated fatty acid having 16 or more carbon atoms X: unsaturated fatty acid having 16 or more carbon atoms T: trans-type fatty acid M: fatty acid having 6 to 10 carbon atoms L3: triglyceride in which three molecules of L are bonded L2X: L is 2 Molecule, triglyceride with one X bond LX2: one molecule with L, two triglycerides with X bond X3: triglyceride with three X bonds L2M: two molecules with L, one molecule with M Triglycerides LM2: Triglycerides with one molecule of L and two molecules of M

[7] The raw material fat composition according to [6], wherein the raw fat composition further satisfies the following condition (p).
(P) The mass ratio of LX2 content to X3 content (LX2: X3) is 1: 1 to 1: 4

[8] The raw oil composition according to [6] or [7], wherein the raw oil composition further satisfies the following condition (q).
(Q) The mass ratio of LXL content to L2X content (LXL / L2X) is 0.3 to 0.8. However, LXL indicates the following.
LXL: Triglyceride with L at position 1 and 3 and X at position 2.

[9] The raw material fat composition according to any one of [6] to [8], wherein the raw material fat composition further satisfies the following condition (r).
(R) The content of triglycerides having a total carbon number of 58 or more in L3 is 11% by mass or more.

  According to the present invention, it is possible to provide an oily food having a low content of saturated fatty acids and trans-type fatty acids, good shape retention, and good mouthfeel, in particular, an oily food having good flavor containing cocoa butter. Moreover, according to this invention, the raw material fat composition used as the base of the fat of the said oil-based foodstuff can be provided.

In the oil-based food according to the embodiment of the present invention, fats and oils in the oil-based food satisfy the following conditions (a) to (f).
(A) L content in the constituent fatty acid is 40% by mass or less (b) T content in the constituent fatty acid is 5% by mass or less (c) L3 content is 1 to 10% by mass (d) (E) The total content of LX2 and X3 is 50 to 77% by mass (f) The total content of L2M and LM2 is 0.6 to 10% by mass. In the above conditions (a) to (f), L, X, T, M, L3, L2X, LX2, X3, L2M, and LM2 respectively represent the following.
L: saturated fatty acid having 16 or more carbon atoms X: unsaturated fatty acid having 16 or more carbon atoms T: trans-type fatty acid M: fatty acid having 6 to 10 carbon atoms L3: triglyceride in which three molecules of L are bonded L2X: L is 2 Molecule, triglyceride with one X bond LX2: one molecule with L, two triglycerides with X bond X3: triglyceride with three X bonds L2M: two molecules with L, one molecule with M Triglycerides LM2: Triglycerides with one molecule of L and two molecules of M

The saturated fatty acid L has 16 or more carbon atoms, preferably 16 to 24, more preferably 16 to 2.
2. When two or three saturated fatty acids L are bonded to the triglyceride molecule, the saturated fatty acids L may be the same saturated fatty acids or different saturated fatty acids. Specifically, examples of the saturated fatty acid L include palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), and lignoceric acid (24). In addition, said numerical description is carbon number of a fatty acid. Moreover, in this invention, carbon number may be described as C (for example, C16-24 may be described as C16-24.).

  In the oily food according to the embodiment of the present invention, the L content (condition (a)) of the constituent fatty acids of the fats and oils in the oily food is 40% by mass or less, preferably 15 to 35% by mass, and more. Preferably it is 18-32 mass%.

The unsaturated fatty acid X has 16 or more carbon atoms, preferably 16 to 24, more preferably 16 to
22, more preferably 16-20. Further, when two or three unsaturated fatty acids X are bonded to the triglyceride molecule, the unsaturated fatty acids X may be the same unsaturated fatty acids or different unsaturated fatty acids. Specifically, unsaturated fatty acid X includes palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), and linolenic acid (18: 3). In addition, said numerical description is a combination of carbon number and double bond number of a fatty acid.

  The trans fatty acid T is a trans isomer of the unsaturated fatty acid X and is contained in the unsaturated fatty acid. In the oily food according to the embodiment of the present invention, the trans fatty acid content (condition (b)) in the fatty acids constituting the fats and oils in the oily food is preferably 5% by mass or less, more preferably 0 to 3% by mass. More preferably, it is 0 to 1.5% by mass.

  In the oily food according to the embodiment of the present invention, the L3 content (condition (c)) of the fats and oils in the oily food is 1 to 10% by mass, preferably 3 to 9% by mass, more preferably 4 to 4%. 8% by mass. In the present invention, L3 is a triglyceride (LLL) in which three molecules of L are bound (triglyceride is a triacylglycerol in which three molecules of fatty acid are bound to glycerol).

  In the oil-based food according to the embodiment of the present invention, the L2X content (condition (d)) of fats and oils in the oil-based food is 9 to 40% by mass, preferably 11 to 35% by mass, and more preferably 13 to 30% by mass. In the present invention, L2X is a triglyceride (LLX + LXL + XLL) in which 2 molecules of L and 1 molecule of X are bonded.

  The oil-based food according to the embodiment of the present invention has a total content (condition (e)) of LX2 and X3 of fats and oils in the oil-based food of 50 to 77% by mass, preferably 55 to 74% by mass, More preferably, it is 58-72 mass%. In the present invention, LX2 is a triglyceride (LXX + XLX + XXL) in which one molecule of L and two molecules of X are bonded, and X3 is a triglyceride (XXX) in which three molecules of X are bonded.

  Specific examples of the fatty acid M having 6 to 10 carbon atoms include caproic acid (6), caprylic acid (8), and capric acid (10). In addition, said numerical description is carbon number of a fatty acid. The fatty acids M having 6 to 10 carbon atoms may be the same fatty acid or different fatty acids. The fatty acid M preferably has 8 to 10 carbon atoms.

  In the oil-based food according to the embodiment of the present invention, the total content (condition (f)) of L2M and LM2 of fats and oils in the oil-based food is 0.6 to 10% by mass, preferably 1.1 to 8% by mass. %, More preferably 1.8 to 6% by mass. In the present invention, L2M is a triglyceride (LLM + LML + MLL) in which two molecules of L and one molecule are bonded, and LM2 is a triglyceride (LMM + MLM + MML) in which one molecule of L and two molecules of M are bonded. In addition, the mass ratio of the L2M content to the LM2 content (L2M / LM2) is preferably 0.5 or more, and more preferably 2 or more.

  The oil-based food according to the embodiment of the present invention, when the fats and oils in the oil-based food satisfy the conditions (a) to (f), the saturated fatty acid and trans-fatty acid content is low, and the shape retention is good. It is an oily food with a good taste, in particular, an oily food with a good flavor containing cocoa butter.

  In the oily food according to the embodiment of the present invention, the mass ratio (LX2: X3) (condition (g)) of the LX2 content and the X3 content of the fats and oils in the oily food is preferably 1: 1 to 1: 4. More preferably, it is 1: 1-1: 3, More preferably, it is 1: 1.2-1: 2.5.

  In the oil-based food according to the embodiment of the present invention, the mass ratio (LXL / L2X) (condition (h)) of the LXL content to the L2X content of fats and oils in the oil-based food is preferably 0.4 to 0.9. More preferably, it is 0.5-0.85, More preferably, it is 0.6-0.8. In the present invention, the mass ratio of LXL / L2X is the ratio of the LXL content (mass%) to the L2X content (mass%). In the present invention, LXL is a triglyceride in which L is bonded to the 1st and 3rd positions, and X is bonded to the 2nd position.

  The oily food according to the embodiment of the present invention has a triglyceride content (condition (i)) having a total carbon number of 58 or more in the L3 of the fats and oils in the oily food, preferably 10% by mass or more. Preferably it is 20-80 mass%, More preferably, it is 20-60 mass%. In the present invention, the triglyceride having a total carbon number of 58 or more is the total value of the carbon number of the three molecules of fatty acids that bind to glycerol. For example, the total carbon number of tribehen combined with 3 molecules of behenic acid (22 carbon atoms) is 66.

  The fatty acid content and trans-type fatty acid content can be measured according to AOCS Ce1f-96. L3 content, L2X content, LX2 content, X3 content, L2M content and LM2 content can be measured according to the gas chromatographic method (JAOCS, vol 70, 11, 1111-1114 (1993). The L2X ratio is measured by a method according to J. High Resol.Chromatogr., 18, 105-107 (1995), and can be calculated based on this value and the L2X content.

  The oil-based food according to the embodiment of the present invention has a fat content of 20 to 100% by mass, preferably 25 to 90% by mass, and more preferably 30 to 80% by mass. In the present invention, the oil-based food refers to processed food in which fats and oils are a continuous phase, and specific examples include chocolate, fat cream, butter cream and spread.

  The oil-based food according to the embodiment of the present invention preferably contains saccharides, more preferably contains 10 to 70% by mass, more preferably 20 to 65% by mass of saccharides. Examples of sugars include sugar (sucrose), lactose, glucose, maltose, oligosaccharides, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, dairy oligosaccharides, palatinose oligosaccharides, enzymatic saccharified starch syrup, reduced starch saccharified products, and isomerism. Liquid sugar, sucrose-conjugated starch syrup, honey, reducing sugar polydextrose, raffinose, lactulose, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose, etc. may be mentioned, and sugar alcohol may also be used.

The oil-based food according to the embodiment of the present invention is preferably chocolate. In the present invention, chocolate is not limited by the provisions of “Fair Competition Rules for the Display of Chocolates” (National Chocolate Fair Trade Council) or legal regulations. A cocoa component (cocoa mass, cocoa powder, etc.), a dairy product, a fragrance, an emulsifier and the like are added, and the product is produced through chocolate production processes (mixing process, atomization process, scouring process, cooling process, etc.). Moreover, the chocolate in this invention contains white chocolate and color chocolate other than dark chocolate and milk chocolate.

  The fat content in the oil-based food according to the embodiment of the present invention includes fats and oils (cocoa butter, milk fat, etc.) in oil-containing raw materials (cocoa mass, whole milk powder, etc.) in addition to the fats and oils to be blended.

  The oil-based food according to the embodiment of the present invention preferably contains cocoa butter. The content of cocoa butter in the oil and fat of the oily food is preferably 3 to 31% by mass, more preferably 3 to 23% by mass, and further preferably 5 to 18% by mass. When the oily food according to the embodiment of the present invention is soft chocolate, grains are hardly generated even if the cocoa butter content is high.

  In addition to fats and oils, the oily food according to the embodiment of the present invention can be blended with food materials generally used for oily foods such as sugars, cacao components, emulsifiers, dairy products, and fragrances.

  The oily food according to the embodiment of the present invention can be produced by a usual method.

  The oil-based food according to the embodiment of the present invention can be combined with foods such as confectionery and bread in the form of chocolate, fat cream, butter cream and spread, for example.

  The oil-based food according to the embodiment of the present invention has a low content of saturated fatty acids and trans-type fatty acids in the constituent fatty acids of fats and oils, good shape retention, and excellent mouthfeel.

  The oily food according to the embodiment of the present invention is usually not particularly limited as long as the composition of triglycerides of fats and oils in the oily food, the composition of the constituent fatty acids, and the like are in the above ranges (a) to (f). Edible fats and oils can be used. The oil-based food according to the embodiment of the present invention can use, for example, the following raw material fat composition as a raw material.

The raw material fat composition according to the embodiment of the present invention satisfies the following conditions (j) to (o).
(J) L content in the constituent fatty acid is 35% by mass or less (k) T content in the constituent fatty acid is 5.5% by mass or less (l) L3 content is 1.1 to 11% by mass (M) The L2X content is 3 to 23% by mass (n) The total content of LX2 and X3 is 55 to 86% by mass (o) The total content of L2M and LM2 is 0.7 to 11% by mass However, in the above conditions (j) to (o), L, X, T, M, L3, L2X, LX2, X3, L2M, and LM2 respectively represent the following.
L: saturated fatty acid having 16 or more carbon atoms X: unsaturated fatty acid having 16 or more carbon atoms T: trans-type fatty acid M: fatty acid having 6 to 10 carbon atoms L3: triglyceride in which three molecules of L are bonded L2X: L is 2 Molecule, triglyceride with one X bond LX2: one molecule with L, two triglycerides with X bond X3: triglyceride with three X bonds L2M: two molecules with L, one molecule with M Triglycerides LM2: Triglycerides with one molecule of L and two molecules of M

  In the raw oil and fat composition according to the embodiment of the present invention, the L content (condition (j)) in the constituent fatty acid is 35% by mass or less, preferably 10 to 31% by mass, more preferably 15 to 15%. 28% by mass.

  In the raw oil and fat composition according to the embodiment of the present invention, the trans fatty acid content (condition (k)) in the constituent fatty acids is preferably 5.5% by mass or less, more preferably 0 to 4% by mass, Preferably it is 0-2 mass%.

  The raw oil composition according to the embodiment of the present invention has an L3 content (condition (l)) of 1.1 to 11% by mass, preferably 3.3 to 9.9% by mass, and more preferably. It is 4.5 to 8.8% by mass.

  The raw oil and fat composition according to the embodiment of the present invention has an L2X content (condition (m)) of 3 to 23% by mass, preferably 4 to 18% by mass, more preferably 5 to 15% by mass. is there.

  In the raw oil and fat composition according to the embodiment of the present invention, the total content of LX2 and X3 (condition (n)) is 55 to 86 mass%, preferably 60 to 83 mass%, more preferably 64. -80 mass%.

  The raw material fat composition according to the embodiment of the present invention has a total content of L2M and LM2 (condition (o)) of 0.7 to 11% by mass, preferably 1.3 to 9% by mass, More preferably, it is 2.0-7 mass%. In addition, the mass ratio of the L2M content to the LM2 content (L2M / LM2) is preferably 0.5 or more, and more preferably 2 or more.

  When the raw material fat composition according to the embodiment of the present invention satisfies the range of the conditions (j) to (o), the use of the raw material fat composition facilitates the production of the oily food of the present invention. .

  In the raw oil and fat composition according to the embodiment of the present invention, the mass ratio (LX2: X3) (condition (p)) of the LX2 content and the X3 content is preferably 1: 1 to 1: 4, more preferably The ratio is 1: 1 to 1: 3, more preferably 1: 1.2 to 1: 2.5.

  In the raw oil and fat composition according to the embodiment of the present invention, the mass ratio of LXL content to L2X content (LXL / L2X) (condition (q)) is preferably 0.3 to 0.8, more preferably It is 0.35-0.7, More preferably, it is 0.4-0.6.

  In the raw oil and fat composition according to the embodiment of the present invention, the content (condition (r)) of triglycerides having a total carbon number of 58 or more in L3 is preferably 11% by mass or more, more preferably 20 to 20%. It is 80 mass%, More preferably, it is 20-60 mass%.

  The raw material fat composition according to the embodiment of the present invention preferably contains the following fats and oils A, fats and oils B, fats and oils C and fats and oils D.

The raw material fat composition according to the embodiment of the present invention preferably contains fat A. It is preferable that the fats and oils A satisfy the following conditions (s) to (w).
(S) L3 content is less than 2% by mass (t) L2X content is 18 to 40% by mass
(U) LX2 content is 45-67 mass%
(V) X3 content is 2 to 22% by mass
(W) LXL / L2X mass ratio is 0.3 to 0.5
However, in the above conditions (s) to (w), L, X, L3, L2X, LX2, X3 and LXL are as follows.
L: Saturated fatty acid having 16 or more carbon atoms X: Unsaturated fatty acid having 16 or more carbon atoms L3: Triglyceride in which 3 molecules of L are bonded L2X: Triglyceride in which 2 molecules of L and 1 molecule of X are bonded LX2: L 1 molecule, triglyceride in which 2 molecules of X are bonded X3: triglyceride in which 3 molecules of X are bonded LXL: triglyceride in which L is bonded to positions 1 and 3 and X is bonded to position 2

  The fats and oils A are preferably low melting point parts obtained by fractionating transesterified fats and oils having an L content of 40 to 80% by mass and an X content of 20 to 60% by mass in the constituent fatty acids. More preferably, it is a low melting point part obtained by further fractionating the low melting point part.

The transesterified oil or fat preferably has a palmitic acid content of 30 to 50% by mass, a stearic acid content of 10 to 29% by mass, an oleic acid content of 20 to 40% by mass, linoleic acid and linolenic acid. The total content is less than 15% by mass, more preferably, the lauric acid content in the constituent fatty acids is less than 2% by mass, the palmitic acid content is 33-47% by mass, the stearic acid content is 13-27% by mass, oleic acid The content is 23 to 37% by mass, the total content of linoleic acid and linolenic acid is less than 12% by mass, and more preferably, the lauric acid content in the constituent fatty acid is less than 1% by mass and the palmitic acid content is 35 to 45% by mass. %, Stearic acid content 15-25% by mass, oleic acid content 25-35% by mass, total content of linoleic acid and linolenic acid 10% by mass It is.

  The transesterification reaction for obtaining the transesterified oil and fat is not particularly limited as long as it is a random transesterification reaction (also referred to as non-selective transesterification reaction or transesterification reaction with low position specificity), and is carried out by a usual method. be able to. Random transesterification can be performed by either chemical transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification using lipase (lipase with low position specificity) as a catalyst.

  The chemical transesterification is performed, for example, by sufficiently drying the raw oil and fat, adding 0.1 to 1% by mass of sodium methoxide to the raw oil and fat, and then reducing the pressure at 80 to 120 ° C. for 0.5 to 1 hour. The reaction can be carried out with stirring.

  In the enzymatic transesterification, for example, lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, based on the raw material fat, and then 40 to 80 ° C., preferably 40 to 40%. The reaction can be carried out with stirring at 70 ° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours.

  The fractionation method for fractionating the transesterified oil and fat is not particularly limited, and can be performed by usual methods such as dry fractionation (natural fractionation), emulsification fractionation (surfactant fractionation), solvent fractionation, and the like. In particular, dry fractionation and solvent fractionation are preferable.

  Dry fractionation generally cools the fractionated raw oil and fat while stirring in a tank, precipitates crystals, and then squeezes and / or filters to obtain a high melting point part (also referred to as a hard part or a crystal fraction). And a low melting point part (also referred to as a soft part or a liquid fraction). The fractionation temperature also varies depending on the properties of the fractionated oil that are required. The fractionation temperature for dry fractionation is preferably 33 to 45 ° C, more preferably 35 to 43 ° C, and still more preferably 35 to 40 ° C.

  Solvent fractionation can be performed by dissolving the fractionated raw material fats and oils in a solvent such as acetone and hexane, cooling the solution, precipitating crystals, and then filtering to separate the high melting point portion and the low melting point portion. . The fractionation temperature also varies depending on the properties of the fractionated oil that are required. The fractionation temperature for solvent fractionation is preferably −10 to 10 ° C., more preferably −8 to 8 ° C., and further preferably −6 to 5 ° C.

  The raw material fat composition according to the embodiment of the present invention preferably contains fat B. The fat B is a liquid oil and is preferably liquid at 10 ° C. (preferably 5 ° C.). Examples of fats and oils B include soybean oil, rapeseed oil, high oleic rapeseed oil, cottonseed oil, sunflower oil, high oleic sunflower oil, safflower oil, safflower oil with high oleic acid, corn oil, rice oil, and super palm olein. . Oil B is preferably a liquid oil in which the content of oleic acid in the fatty acids constituting the oil is 50% by mass or more.

  The raw material fat composition according to the embodiment of the present invention preferably contains fat C. Oil C is an oil having an iodine value of 5 or less and a content of saturated fatty acids having 16 or more carbon atoms as constituent fatty acids of 90% by mass or more. Specifically, extremely hardened oils of natural fats and oils are preferable, and examples include extremely hardened oils such as soybean oil, rapeseed oil, cottonseed oil, sunflower oil, safflower oil, corn oil, palm oil, and palm fractionated oil. Rapeseed oil is extremely hardened oil, Hyelsin rapeseed oil is extremely hardened oil, and Hyelsin rapeseed oil is extremely hardened oil.

  The raw material fat composition according to the embodiment of the present invention preferably contains fat D. The fat D is a fat whose total content of L2M and LM2 is 30% by mass or more. Specifically, medium fatty acid triglyceride (MCT) 10 to 40 parts by mass (more preferably 10 to 20 parts by mass) of a fatty acid having 6 to 10 carbon atoms as the constituent fatty acid, and the iodine value of 5 or less and the constituent fatty acid. It is preferable that it is transesterified fats and oils of mixed fats and oils with 60 to 90 parts by weight (more preferably 80 to 90 parts by weight) of fats and oils having a saturated fatty acid having 16 or more carbon atoms of 90% by weight or more. In addition, after transesterifying the mixed fats and oils of medium chain fatty acid triglyceride and fats and oils having a fatty acid content of 16 or more carbon atoms of 90% by mass or more, it may be extremely hardened.

  The raw material fat composition according to the embodiment of the present invention preferably contains 15 to 55 mass%, more preferably 17 to 50 mass%, and still more preferably 20 to 47 mass% of the fat and oil A. Moreover, preferably the fats and oils B contain 40-80 mass%, More preferably, it is 45-77 mass%, More preferably, it contains 50-75 mass%. Moreover, the fats and oils C are contained preferably 0.5 to 10% by mass, more preferably 1 to 8% by mass, and further preferably 1 to 6% by mass. Moreover, the fats and oils D are preferably contained in an amount of 1.5 to 23% by mass, more preferably 3.0 to 20% by mass, and further preferably 4 to 16% by mass.

  The raw material fat composition according to the embodiment of the present invention can be used as a raw material for the oil-based food of the present invention. That is, the above-mentioned raw material fat composition can be used as a raw fat for oil-based foods such as chocolate, (soft chocolate, etc.), filling, butter cream (sand cream, etc.).

  The blending amount of the raw oil / fat composition according to the embodiment of the present invention in the oily food according to the embodiment of the present invention is preferably 50 to 100% by mass, more preferably 65 to 97% by mass in the oil / fat of the oily food. More preferably, it is 75-95 mass%.

  The oil-based food according to the embodiment of the present invention has a low content of saturated fatty acids and trans-fatty acids in the constituent fatty acids of the fats and oils by using the raw oil / fat composition according to the embodiments of the present invention. Good and excellent in mouthfeel.

EXAMPLES Next, although an Example demonstrates this invention, this invention is not limited by these Examples.

[Analysis method]
The fatty acid content and trans fatty acid content were measured by a method based on AOCS Ce1f-96.
L3 content, L2X content, LX2 content, X3 content, L2M content and LM2 content were measured by a method based on a gas chromatographic method (JAOCS, vol70, 11, 1111-1114 (1993). The ratio was measured by a method based on J. High Resol. Chromatogr., 18, 105-107 (1995), and calculated based on this value and the L2X content.
The load bearing stress of chocolate was measured under the following conditions using a rheometer (Sun Science: CR-500DX type). When the value of the load bearing stress is large, the shape retention is excellent.
Table moving speed: 20mm / min Constant depth: 3.0mm
Plunger: Tooth type (tip 10mm)

[Preparation of fat A]
8.8 parts by mass of high oleic sunflower oil, 48.4 parts by mass of palm stearin (iodine value 36), 18.8 parts by mass of extremely hardened oil of soybean oil and 24.0 parts by mass of palm oil were mixed. Obtained mixed oil (palmitic acid content 40.9% by mass, stearic acid 20.0% by mass, oleic acid 30.6% by mass, linoleic acid 6.3% by mass, linolenic acid 0.2% by mass, trans fatty acid 0 mass%) was subjected to random transesterification to obtain transesterified fats and oils. The transesterification reaction is carried out according to a conventional method by sufficiently drying the raw oil and fat, adding 0.2% by mass of sodium methoxide to the raw oil and fat, and then performing the reaction with stirring at 120 ° C. for 0.5 hour under reduced pressure. went. The obtained transesterified fat was subjected to dry fractionation at 36 to 38 ° C., and the high melting point was removed to obtain a low melting point. The obtained low melting point portion was subjected to solvent fractionation (using acetone) at 0 to 2 ° C., and the high melting point portion was removed to obtain a low melting point portion, which was subjected to deodorization treatment, and oil A (L3 content: 0.1 mass%, L2X content: 28.4 mass%, LX2 content: 55.4 mass%, X3 content: 10.9 mass%, LXL / L2X mass ratio: 0.43, TFA content: 0.1 mass %).

[Preparation of oils B and C]
Rape seed oil (Nisshin Oilio Group Co., Ltd.) was designated as fat B.
Highly hardened oil of Hyelsin rapeseed oil (manufactured by Yokoseki Oil & Fat Co., Ltd.) was designated as Oil C.

[Preparation of Oil D]
After mixing 86 parts by mass of rapeseed oil and 14 parts by mass of MCT (trade name: ODO, MCT consisting of fatty acids having 8 and 10 carbon atoms, manufactured by Nisshin Oillio Group Co., Ltd.) What was hardened | cured was made into fats and oils D (The total content of L2M and LM2 43.5 mass%, mass ratio of L2M content with respect to LM2 content 4.7).

[Production of raw oil composition]
The fats and oils A to D were mixed at a blending ratio (mass%) shown in Table 1 to obtain raw material fat compositions of Examples 1-2 and Comparative Examples 1-2. Table 1 shows the analytical values of each raw material fat composition.

  In accordance with the formulation of Table 2, the no-temper type chocolates of Examples 3 to 4 and Comparative Examples 3 to 4 were produced according to a conventional method using the raw oil and fat compositions of Examples 1 and 2 and Comparative Examples 1 and 2, respectively. did. Each chocolate has an oil / fat content of 35% by mass, and contains 10% by mass of cacao butter in the oil / fat. The chocolates of Examples 3 to 4 and Comparative Examples 3 to 4 were allowed to stand at 5 ° C., 10 ° C., and 20 ° C., and the state of the tissue after 10 days and 20 days was observed and spoken (10 ° C.). Were evaluated according to the following criteria. Moreover, the load-bearing stress (g) of each chocolate 20 days after standing still at 20 ° C. was measured. Table 3 shows analytical values and evaluation results of fats and oils in each chocolate.

(Evaluation criteria for organizational status)
◎: The structure is very smooth and good. ○: The structure is smooth and good. △: The surface is rough, but the inside is smooth. ×: The surface and the inside are rough.

(Spoken)
◎: Smooth mouthfeel and good ○: Good mouthfeel △: Slightly rough feeling ×: Very rough feeling

Claims (9)

An oily food having an oil content of 20 to 100% by mass, wherein the oil or fat satisfies the following conditions (a) to (g) .
(A) L content in the constituent fatty acid is 40% by mass or less (b) T content in the constituent fatty acid is 5% by mass or less (c) L3 content is 6.2 to 10% by mass ( d) L2X content is 9-40% by mass (e) Total content of LX2 and X3 is 50-77% by mass (f) Total content of L2M and LM2 is 0.6-10% by mass
(G) The mass ratio of LX2 content to X3 content (LX2: X3) is 1: 1 to 1: 4, provided that, in the above conditions (a) to (g) , L, X, T, M, L3, L2X, LX2, X3, L2M, and LM2 are as follows.
L: saturated fatty acid having 16 or more carbon atoms X: unsaturated fatty acid having 16 or more carbon atoms T: trans-type fatty acid M: fatty acid having 6 to 10 carbon atoms L3: triglyceride in which three molecules of L are bonded L2X: L is 2 Molecule, triglyceride with one X bond LX2: one molecule with L, two triglycerides with X bond X3: triglyceride with three X bonds L2M: two molecules with L, one molecule with M Triglycerides LM2: Triglycerides with one molecule of L and two molecules of M The oily food according to claim 1 , wherein the fats and oils further satisfy the following condition (h).
(H) The mass ratio of the LXL content to the L2X content (LXL / L2X) is 0.4 to 0.9. However, LXL indicates the following.
LXL: Triglyceride with L at position 1 and 3 and X at position 2. The oily food according to claim 1 or 2 , wherein the fats and oils further satisfy the following condition (i).
(I) The content of triglycerides having a total carbon number of 58 or more in L3 is 10% by mass or more. The oily food according to any one of claims 1 to 3 , wherein the oily food is chocolate. Raw material fat composition satisfying the following conditions (j) to (p) .
(J) L content in the constituent fatty acid is 35% by mass or less (k) T content in the constituent fatty acid is 5.5% by mass or less (l) L3 content is 8.0 to 11% by mass (M) The L2X content is 3 to 23% by mass (n) The total content of LX2 and X3 is 55 to 86% by mass (o) The total content of L2M and LM2 is 0.7 to 11% by mass Is
(P) The mass ratio of LX2 content to X3 content (LX2: X3) is 1: 1 to 1: 4, provided that in the above conditions (j) to (p) , L, X, T, M, L3, L2X, L
X2, X3, L2M, and LM2 are as follows.
L: saturated fatty acid having 16 or more carbon atoms X: unsaturated fatty acid having 16 or more carbon atoms T: trans-type fatty acid M: fatty acid having 6 to 10 carbon atoms L3: triglyceride in which three molecules of L are bonded L2X: L is 2 Molecule, triglyceride with one X bond LX2: one molecule with L, two triglycerides with X bond X3: triglyceride with three X bonds L2M: two molecules with L, one molecule with M Triglycerides LM2: Triglycerides with one molecule of L and two molecules of M The raw material fat composition according to claim 5 , wherein the raw fat composition further satisfies the following condition (q).
(Q) The mass ratio of LXL content to L2X content (LXL / L2X) is 0.3 to 0.8. However, LXL indicates the following.
LXL: Triglyceride with L at position 1 and 3 and X at position 2. The raw material fat composition according to claim 5 or 6 , wherein the raw fat composition further satisfies the following condition (r).
(R) The content of triglycerides having a total carbon number of 58 or more in L3 is 11% by mass or more. Fats and oils having 10 to 40 parts by mass of medium chain fatty acid triglyceride (MCT) composed of fatty acids having 6 to 10 carbon atoms and an iodine value of 5 or less and a saturated fatty acid having 16 or more carbon atoms as a constituent fatty acid is 90% by mass or more. Mixing of 60 to 90 parts by mass of mixed fats and oils or transesterified oils or fats of 10 to 40 parts by mass of MCT and 60 to 90 parts by mass of fats and oils having a fatty acid having 16 or more carbon atoms as constituent fatty acids The oil-based food according to any one of claims 1 to 4, or the raw material oil-and-fat composition according to any one of claims 5 to 7, comprising an oil and fat that is extremely hardened after transesterification of the oil and fat. The oil-based foodstuff of any one of Claims 1-4 and 8 which contains 50-100 mass of raw material oil-fat compositions of any one of Claims 5-8 in fats and oils.