JP6854679B2 - Freezing confectionery mix and frozen confectionery using it - Google Patents

Description

The present invention relates to a mixed for frozen confectionery and a frozen confectionery using the same.

Frozen desserts (frozen desserts) represented by ice cream are made by mixing and emulsifying fat, milk components, sugars, emulsifiers, stabilizers, etc. as solids other than water in water to form an oil-in-water liquid mix. It is produced by preparing and freezing the resulting mix with aeration as needed and then freezing. Generally, ice creams are relatively high-energy hydrous foods. Ice creams are palatable and easy to ingest, so they are suitable for energy and hydration. In particular, light-flavored ice cream is suitable for supplementing energy for malnourished people with reduced appetite.

However, since ice creams are generally stored in a frozen state of −20 ° C. or lower, they are hard and difficult to eat immediately after being taken out of the freezer. Also, if you wait until the ice cream has a hardness that makes it easy to eat, it may melt before you can eat it. This is especially inconvenient for malnourished people, who generally eat slowly. In order to make ice cream difficult to dissolve (improve shape retention), the types and formulations of thickeners have been improved (for example, Patent Document 1). However, if a large amount of thickener is used, the glue-like texture becomes stronger, which may impair the mouthfeel (goodness of melting) of ice cream.

In addition, sugar alcohols may be used to make it easier to eat immediately after taking it out of the freezer. However, heavy use of sugar alcohols may cause problems such as weakened shape retention, poor sweetness, and some people become hungry. Patent Document 2 describes a frozen dessert having a long edible period and containing a dextrin-reduced product having a sugar alcohol content of 20 or more and a sugar alcohol content of 50% by weight or more. However, it was insufficient to solve the above problem.

Japanese Unexamined Patent Publication No. 2008-11784 Japanese Unexamined Patent Publication No. 2001-299227

An object of the present invention is to develop a frozen confectionery that is tasty, easy to eat, and has a pleasant taste, and a mix for the frozen confectionery.

The present inventors have conducted diligent studies to solve the above problems. As a result, it has been found that the above-mentioned problems can be solved by containing a specific amount of medium-chain fatty acid-containing triglyceride and HHH triglyceride in the fats and oils of the mixed for frozen confectionery. Thereby, the present invention was completed.

That is, the present invention provides the following.
[1] A mix for frozen confectionery containing fats and oils.
The content of medium-chain fatty acid-containing triglyceride in the fat and oil is 10 to 79% by mass, and the content of HHH is 3 to 32% by mass.
H: Saturated fatty acids with 16 or more carbon atoms,
HHH: A triglyceride in which 3 molecules of H are bound to 1 molecule of glycerin,
Means).
[2] The frozen confectionery mix of [1], wherein the content of H2U in the fats and oils is 5 to 50% by mass (however, H2U is
H2U: A triglyceride in which two molecules of H and one molecule of U are bound to one molecule of glycerin,
Means).
[3] The frozen confectionery mix of [1] or [2] in which the content of HU2 in the fats and oils is 2 to 30% by mass (however, HU2 is
HU2: A triglyceride in which one molecule of H and two molecules of U are bound to one molecule of glycerin,
Means).
[4] The frozen confectionery according to any one of [1] to [3], wherein the mass ratio (H2U / HU2) of the H2U content to the HU2 content in the fat and oil is 1.0 or more. Mix for.
[5] A mix for frozen confectionery according to any one of [1] to [4], which contains 21 to 90% by mass of palm-based fats and oils in the fats and oils.
[6] A frozen confectionery in which any one of the frozen confectionery mixes [1] to [5] is in a frozen state.

According to the present invention, it is possible to provide a frozen confectionery that has a good flavor, is easy to eat (good texture), and has a good mouthfeel (good mouthfeel). It is also possible to provide a mix for the frozen confectionery.

Hereinafter, the present invention will be described step by step.

<Medium chain fatty acid-containing triglyceride>
The frozen confectionery mix of the present invention contains a medium chain fatty acid-containing triglyceride. In the present invention, the medium-chain fatty acid is preferably a saturated linear fatty acid having 6 to 12 carbon atoms. More specifically, it is preferably n-hexanoic acid (caprylic acid), n-octanoic acid (caprylic acid), n-decanoic acid (caprylic acid), and n-dodecanoic acid (lauric acid), more preferably. n-hexanoic acid (caprylic acid), n-octanoic acid (caprylic acid), and n-decanoic acid (caprylic acid), more preferably n-octanoic acid (caprylic acid) and n-decanoic acid (caprylic acid). Is.

The constituent fatty acids of the medium-chain fatty acid-containing triglyceride (hereinafter, also referred to as MTG) in the present invention are partially or wholly the medium-chain fatty acids. The triglyceride in which all of the constituent fatty acids are medium-chain fatty acids is a medium-chain fatty acid triglyceride (hereinafter, also referred to as MCT), and is included in MTG.

In the present invention, the content of capric acid in the medium-chain fatty acids contained in the constituent fatty acids of the medium-chain fatty acid-containing triglyceride (MTG) is preferably 15% by mass or more, more preferably 35 to 100% by mass. More preferably, it is 55 to 90% by mass. The content of caproic acid in the medium-chain fatty acids contained in the constituent fatty acids of the total MTG is preferably 20% by mass or less, more preferably 10% by mass or less, and further preferably 0 to 5% by mass. is there. When the caproic acid content and the caproic acid content in the medium-chain fatty acids contained in the constituent fatty acids of all MTGs are within the above ranges, the frozen dessert using the frozen confectionery mix of the present invention has a good flavor and melts in the mouth. Has a good aftertaste.

In the present invention, the fatty acids other than the medium-chain fatty acids contained in the medium-chain fatty acid-containing triglyceride are preferably long-chain fatty acids. A long-chain fatty acid is a fatty acid having 14 or more carbon atoms. The long-chain fatty acid is preferably a saturated or unsaturated fatty acid having 14 to 22 carbon atoms. For example, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, linoleic acid, linolenic acid and the like can be mentioned.

When the medium-chain fatty acid-containing triglyceride in the present invention contains a long-chain fatty acid (hereinafter, also referred to as MLCT), the triglyceride has a structure of MLL, LML, LLM, MML, MLM, LMM. Here, M means a medium-chain fatty acid, and L means a long-chain fatty acid. The structure of the medium-chain fatty acid triglyceride is MMM. As a method for analyzing and calculating a medium-chain fatty acid-containing triglyceride, a method well known in the art can be used. For details, see R. J. A review of VANDER WAL (Jarnal of American Oil Chemists' Society 40, 242-247 (1963)) and the like can be referred to.

The medium-chain fatty acid-containing triglyceride in the present invention is obtained by transesterification and / or esterification usually performed in the field of fat processing. For example, in the case of medium-chain fatty acid triglyceride (MCT), it can be carried out by the following operation according to a conventional method. That is, it can be produced by heating medium-chain fatty acid and glycerol to 120 to 180 ° C. under the addition of a catalyst, preferably without the addition of a catalyst, and preferably under reduced pressure, and dehydrating and condensing them. After the reaction, if necessary, removal of the catalyst, decolorization and deodorization performed in the usual refining process of edible oils and fats can be applied.

When the medium-chain fatty acid-containing triglyceride in the present invention contains a long-chain fatty acid, it can be obtained by, for example, the following operation. That is, MCT is mixed with fats and oils such as rapeseed oil and palm oil having 90% by mass or more of constituent fatty acids having 16 or more carbon atoms. The mass ratio of the mixture is preferably 10:90 to 90:10, more preferably 20:80 to 80:20. Transesterify the mixed fats and oils. The method of transesterification is not particularly limited. Either a chemical transesterification method or an enzymatic transesterification method may be used. The chemical transesterification is carried out using a chemical catalyst such as sodium methylate as a catalyst. The reaction of chemical transesterification is non-selective transesterification with low regioselectivity.

Chemical transesterification can be carried out, for example, according to conventional methods. That is, 0.1 to 1% by mass of a catalyst is added to the sufficiently dried raw material fat and oil with respect to the raw material fat and oil. Then, the transesterification reaction is carried out under reduced pressure at 80 to 120 ° C. for 0.5 to 1 hour with stirring. After the transesterification reaction is completed, the catalyst is washed away by washing with water, and then decolorization and deodorization treatments performed in a normal refining step of edible oils and fats can be applied.

Enzymatic transesterification is carried out using a lipase formulation as a catalyst. By selecting a lipase preparation, transesterification with 1- and 3-position selectivity is possible. Enzymatic transesterification can be carried out, for example, according to conventional methods. That is, 0.01 to 5% by mass of a lipase preparation is added to the raw material fat. Then, the transesterification reaction is carried out at 30 to 70 ° C. with stirring for 1 to 40 hours. After the transesterification reaction is completed, the lipase preparation is removed by filtration. After that, decolorization and deodorization treatments performed in a normal refining process of edible oils and fats can be applied.

As the medium-chain fatty acid-containing triglyceride in the present invention, natural fats and oils containing MTG may be used. Examples of natural fats and oils containing MTG include coconut oil, palm kernel oil, and babassu oil. These fats and oils and the fats and oils obtained by applying one or more kinds of processing selected from mixing, curing, sorting, transesterification, etc. of these fats and oils are also included in all or part of the MTG of the present invention. Available.

The content of the medium-chain fatty acid-containing triglyceride (MTG) in the fats and oils contained in the mixed for frozen confectionery of the present invention is 10 to 79% by mass, preferably 20 to 70% by mass, and more preferably 30. ~ 60% by mass. When the content of the medium-chain fatty acid-containing triglyceride in the fats and oils contained in the frozen confectionery mix of the present invention is within the above range, the frozen dessert using the frozen confectionery mix of the present invention has a good flavor (and is light). Easy to eat and easy to melt in the mouth.

Further, the frozen confectionery mix of the present invention preferably contains MCT as MTG. The content of MCT in the fats and oils contained in the mixed for frozen confectionery of the present invention is preferably 10 to 79% by mass, more preferably 15 to 70% by mass, and further preferably 20 to 60% by mass. .. The content of MCT contained in the medium-chain fatty acid-containing triglyceride (MTG) in the present invention is preferably 40% by mass or more, more preferably 60 to 100% by mass, and further preferably 70 to 100% by mass. It is more preferably 80 to 95% by mass. When the content of MCT in the fats and oils contained in the frozen confectionery mix and / or the content of MCT contained in the medium-chain fatty acid-containing triglyceride (MTG) is within the above range, the energy metabolism in the constituent fatty acids is fast. Since the proportion of medium-chain fatty acids increases, energy can be efficiently replenished by eating cold confectionery using the frozen confectionery mix of the present invention.

The frozen confectionery mix of the present invention contains 3 to 32% by mass of HHH in fats and oils. Here, H is a saturated fatty acid having 16 or more carbon atoms, and HHH is a triglyceride in which three molecules of H are ester-bonded to one molecule of glycerin. H, which constitutes HHH, does not have to be the same fatty acid as long as it is a saturated fatty acid having 16 or more carbon atoms, and may be any combination. H is preferably a linear saturated fatty acid having 16 to 22 carbon atoms, and more preferably a linear saturated fatty acid having 16 to 18 carbon atoms. HHH is more preferably contained in the fat and oil of the frozen confectionery mix in an amount of 6 to 29% by mass, and further preferably contained in an amount of 13 to 27% by mass. When HHH is contained in the fats and oils of the frozen confectionery mix within the above range, an appropriate body feeling is imparted to the frozen confectionery that has been frozen. In addition, as a secondary effect, an appropriate richness is imparted to the frozen confectionery.

In the above HHH, the ratio of PPP to HHH (PPP / HHH) is preferably 60% by mass or more, and more preferably 70% by mass or more. The upper limit of the ratio of PPP to HHH is 100% by mass, preferably 95% by mass or less, and more preferably 85% by mass or less. Here, P is palmitic acid and PPP is tripalmitin. When the ratio of PPP to HHH is within the above range, deterioration of melting in the mouth due to a large amount of HHH in fats and oils of frozen confectionery frozen confectionery mix is suppressed.

The frozen confectionery mix of the present invention may also contain 5 to 50% by mass of H2U in the fat and oil. Here, U is an unsaturated fatty acid having 16 or more carbon atoms, and H2U is a triglyceride in which two molecules of H and one molecule of U are ester-bonded to one molecule of glycerin. U is preferably a linear unsaturated fatty acid having 16 to 22 carbon atoms, and more preferably a linear unsaturated fatty acid having 18 carbon atoms. H2U is more preferably contained in the fat and oil of the frozen confectionery mix in an amount of 10 to 40% by mass, and further preferably contained in an amount of 15 to 35% by mass. When H2U is contained in the fats and oils of the frozen confectionery mix within the above range, when the mix is frozen, it melts well even if the HHH content is high, and synergizes with HHH to give a good body feeling. Frozen confectionery to have is obtained.

The frozen confectionery mix of the present invention may also contain 2 to 30% by mass of HU2 in the fat and oil. Here, HU2 is a triglyceride in which one molecule of H and two molecules of U are bound to one molecule of glycerin. HU2 is more preferably contained in the fat and oil of the frozen confectionery mix in an amount of 4 to 22% by mass, and further preferably contained in an amount of 6 to 16% by mass. When HU2 is contained in the fats and oils of the frozen confectionery mix within the above range, when the mix is frozen, it melts well even if the HHH content is high, and synergizes with HHH to give a good body feeling. Frozen confectionery to have is obtained.

In the frozen confectionery mix of the present invention, the mass ratio (H2U / HU2) of the H2U content to the HU2 content in the fats and oils contained in the frozen confectionery mix is preferably 1.0 or more. .. H2U / HU2 is more preferably 1.5 or more, still more preferably 2.0 or more. The upper limit of H2U / HU2 is not particularly set, but 3.0 or less is appropriate. When H2U / HU2 of fats and oils contained in the frozen confectionery mix is within the above range, when the mix is frozen, it melts well even if the HHH content is high, and the body is synergistic with HHH and has a good body. A frozen confectionery with a feeling can be obtained.

In the frozen confectionery mix of the present invention, the total content (H2U + HU2) of H2U and HU2 in the fats and oils contained in the frozen confectionery mix is preferably 7% by mass or more. H2U + HU2 is more preferably 15 to 60% by mass, further preferably 20 to 55% by mass, and most preferably 25 to 50% by mass. If the fats and oils H2U + HU2 contained in the frozen confectionery mix are within the above range, when the mix is frozen, it will melt well even if the HHH content is high, and it will have a good body feeling in synergy with HHH. Frozen confectionery to have is obtained.

In the frozen confectionery mix of the present invention, the ratio (P / H) of P to the total amount of fatty acids H constituting the fats and oils contained in the frozen confectionery mix is preferably 70% by mass or more, more preferably 80% by mass. % Or more, more preferably 85% by mass or more. When the ratio of P to the total amount of fatty acids H constituting the fats and oils contained in the frozen confectionery mix is within the above range, the fats and oils contained in the frozen confectionery mix contain a large amount of HHH, which worsens the melting in the mouth. It is suppressed.

In the frozen confectionery mix of the present invention, the ratio of U and M (U + M) to the total amount of fatty acids constituting the fats and oils contained in the frozen confectionery mix is preferably 35 to 85% by mass, more preferably 39 to 75%. It is by mass, more preferably 43 to 70% by mass, and most preferably 45 to 68% by mass. Here, M is a fatty acid having 6 to 12 carbon atoms, and is preferably a linear saturated fatty acid. When the ratio of U and M to the total amount of fatty acids constituting the fats and oils contained in the frozen confectionery mix is within the above range, the frozen confectionery that melts in the mouth without impairing the body feeling when the mix is frozen. can get.

The fats and oils used in the frozen confectionery mix of the present invention have a chain fatty acid-containing triglyceride content of 10 to 79% by mass and a HHH content of 3 to 32 in the fats and oils contained in the frozen confectionery mix. As long as the condition of mass% is satisfied, there is no particular limitation. Any edible fats and oils can be used in any combination. For example, palm oil, palm kernel oil, palm oil, palm fractionated oil (palm olein and palm super olein, etc.), shea butter, monkey fat, iripe fat, soybean oil, rapeseed oil, saflower oil, sunflower oil, cottonseed oil, corn oil. , Rice oil, sesame oil, olive oil, peanut oil, flaxseed oil, milk fat, lard, beef fat, fish oil and coconut oil, and one or more of these fats and oils selected from mixing, sorting, hydrogenation, ester exchange, etc. Processed oils and fats may be used.

The frozen confectionery mix according to one of the preferred embodiments of the present invention may contain palm-based fats and oils in the fats and oils. Here, the palm-based oil and fat is palm oil and its processed oil and fat (ester exchange oil, fractionated oil, hydrogenated oil, etc.), and more specifically, it is a one-stage fractionated oil of palm oil and palm oil. Palm olein, palm stea, palm olein (palm super olein) and palm mid fraction, which are two-stage oils for palm olein, palm olein (soft palm) and palm steer (hard steer), which are two-stage oils for palm steer, etc. Can be mentioned. Processed fats and oils containing fats and oils other than palm-based fats and oils as raw material fats and oils are treated as palm-based fats and oils when the content of palm-based fats and oils in the raw material fats and oils is 70% by mass or more (preferably 80% by mass or more). If the frozen confectionery mix contains palm-based fats and oils, overruns are likely to occur when the frozen confectionery mix is frozen.

The frozen confectionery mix according to one of the preferred embodiments of the present invention may contain palm stearin, which is one of palm-based fats and oils, in the fats and oils. Here, palm stearin is a solid (stearin) portion separated into a liquid portion and a solid portion using palm oil or palm fractionated oil as a raw material fat. The iodine value of palm stearin contained in the frozen confectionery mix is preferably 20 to 42, more preferably 24-38, and even more preferably 26 to 36. The palm stearin may contain two or more kinds having different iodine values and may be in the above iodine value range. When the iodine value of palm stearin is within the above range, overrun is likely to occur when the frozen confectionery mix is frozen, and a frozen confectionery having a body feeling can be obtained as a secondary effect.

The frozen confectionery mix according to one of the preferred embodiments of the present invention may also contain lauric-based fats and oils in the fats and oils. Here, the lauric-based fat and oil is a fat and oil in which the content of lauric acid in the total amount of the constituent fatty acids is 30% by mass or more. As laurin-based oils and fats, for example, coconut oil, palm kernel oil, fractionated oils such as palm kernel olein and palm kernel stear obtained by separating them, fats and oils obtained by ester exchange using these, and hydrogenated oils thereof ( For example, palm kernel extremely hardened oil, palm kernel olein extremely hardened oil) can be mentioned. In the present invention, one kind or two or more kinds selected from these lauric-based fats and oils may be used. When the frozen confectionery mix contains lauric oils and fats, the frozen confectionery that has been frozen in the frozen confectionery mix has a better mouthfeel.

The mix for frozen confectionery according to one of the preferred embodiments of the present invention may also contain transesterified fats and oils obtained by transesterifying raw material fats and oils containing the palm-based fats and oils and the lauric-based fats and oils. In the transesterified fats and oils, lauric-based fats and oils and palm-based fats and oils are mixed in the raw material fats and oils by mass ratio, preferably 25:75 to 65:35, more preferably 30:70 to 60:40, and further preferably 35: It may be included at 65 to 55:45. The transesterification reaction for preparing transesterification fats and oils is not particularly limited, and is a non-selective transesterification reaction (random transesterification), which is a transesterification reaction with low regioselectivity, or a transesterification reaction with high regioselectivity. Either selective transesterification (position-specific transesterification) may be used. When transesterified fats and oils are included in the frozen confectionery mix, the frozen confectionery mix is frozen and has a rich flavor. If the transesterified fat and oil meets the definition of palm-based fat and oil or lauric-based fat and oil, it is treated as palm-based fat and oil or lauric-based fat and oil.

The frozen confectionery mix according to one of the preferred embodiments of the present invention may also contain milk fat in the fat. The milk fat in the present invention includes so-called milk fat and its processed products, and more specifically, butter, butter oil or a fractionated oil thereof, a fermented product of the fractionated oil, fermented butter, fermented butter oil, or them. Examples thereof include separated oils of the above, and one or more of them can be arbitrarily used. The fats and oils contained in the mixed for frozen confectionery of the present invention preferably contain milk fat in an amount of 2 to 50% by mass, more preferably 4 to 30% by mass, and even more preferably 5 to 20% by mass. When the content of milk fat in the fat and oil contained in the frozen confectionery mix is within the above range, the rich taste of the frozen confectionery frozen in the frozen confectionery mix and the rich taste of the milk fat are synergistically produced to give a deep taste. ..

The frozen confectionery mix according to one of the preferred embodiments of the present invention may also contain, in the fats and oils, two or more selected from the above-mentioned palm-based fats and oils, lauric-based fats and oils, transesterified fats and oils, and milk fats. .. The fats and oils contained in the mixed for frozen confectionery of the present invention preferably contain 21 to 90% by mass of fats and oils containing at least one selected from the above-mentioned palm-based fats and oils, lauric-based fats and oils, transesterified fats and oils, and milk fats. It is more preferably contained in an amount of 30 to 80% by mass, and further preferably contained in an amount of 40 to 60% by mass.

The frozen confectionery mix of the present invention may contain 2 to 20% by mass of fats and oils. The fat and oil content in the frozen confectionery mix of the present invention is more preferably 3 to 16% by mass, still more preferably 4 to 14% by mass.
In the present invention, the content of fats and oils contained in the mixed for frozen confectionery also includes the content of fats and oils in the oil-containing components blended in the mix. For example, when 5% by mass of cocoa powder having a fat content of 12% by mass is contained in the mix, 0.6% by mass (= 5 × 0.12) of cocoa powder-derived fat and oil is added to the fat and oil contained in the mix. include.

In addition to the above fats and oils, the frozen confectionery mix of the present invention may use water, dairy products, sugars, emulsifiers, stabilizers, flavors, flavoring agents and the like, which are usually used in frozen confectionery mixes. Examples of the dairy products include milk, skim milk, fresh cream, butter, skim milk powder, full fat powder, sweetened full fat condensed milk, sweetened skim milk powder, concentrated milk and the like. Examples of the sugar include sugar, glucose, fructose, high fructose corn syrup, starch syrup, powdered candy, and dextrin. Examples of the emulsifier include lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, and polysorbate. Examples of the stabilizer include guar gum, locust bean gum, xanthan gum, gellan gum, gums such as Arabic gum, corn starch, carrageenan, sodium alginate, CMC, fine cellulose, gelatin, agar, pectin and the like, as well as phosphates. Salts are mentioned. Examples of the flavoring agent include cacao mass, cocoa powder, fruit juice, and pulp.

The frozen confectionery mix according to the embodiment of the present invention can be produced according to a general method for producing an oil-in-water emulsion. The mix is made by heating and dissolving, for example, milk, cream, butter, dairy products such as skim milk powder, sugars such as sugar and dextrin, edible oils and fats, emulsifiers and stabilizers, and aging them in a homogenizer. Can be prepared by

The frozen confectionery of the present invention is a frozen confectionery obtained by using the frozen confectionery mix of the present invention. The frozen confectionery of the present invention can be produced, for example, by adding a flavor, a flavoring agent, or the like to the frozen confectionery mix of the present invention, if necessary, and freezing the mixture, and then undergoing a freezing and curing step.

The frozen confectionery of the present invention is preferably ice cream, ice milk, or lacto ice according to the classification of ice cream as stipulated in the Ordinance of the Ministry of Milk, etc. and the Fair Competition Code, and more preferably ice milk or lacto ice. preferable.

Hereinafter, the present invention will be described in more detail by way of examples. However, the present invention is not limited to the contents of the following examples.

<Measurement method>
The fatty acid content, triglyceride content and iodine value of the fats and oils shown below were measured by the following methods.
The content of each fatty acid constituting the fat and oil was measured by a method based on a gas chromatograph method (AOCS Ce1f-96).
The content of each triglyceride constituting the fat was measured by a method based on a gas chromatograph method (JAOCS, vol70, 11, 1111-1114 (1993)).
The iodine value of fats and oils was measured according to "2.3.4.1-1996 iodine value (Wiiss-cyclohexane method)" of "Standard Oil and Fat Analysis Test Method" edited by Japan Oil Chemists' Society.
The overrun (OR) of frozen confectionery was measured according to the following formula.
OR = (XY) / Y × 100
(Here, X: Weight of the frozen confectionery mix per fixed volume (g))
Y: Weight (g) of frozen confectionery after freezing per fixed volume)

<Preparation of fats and oils>
The following edible oils and fats were prepared.
Palm oil (PMO, iodine value 52, manufactured by Nisshin Oillio Group Co., Ltd.)
Palm medium melting point fraction (PMF, iodine value 45, manufactured by Nisshin Oillio Group Co., Ltd.)
Palm stearin (PS, iodine value 30, manufactured by Nisshin Oillio Group Co., Ltd.)
Palm olein (PL, iodine value 56, manufactured by Nisshin Oillio Group Co., Ltd.)
Palm olein transesterification oil (IEPL, iodine value 56, manufactured by Nisshin Oillio Group Co., Ltd.)
Soybean oil (SBO, manufactured by Nisshin Oillio Group Co., Ltd.)
Rapeseed oil (RSO, manufactured by Nisshin Oillio Group Co., Ltd.)
Palm oil (CNO, manufactured by Nisshin Oillio Group Co., Ltd.)
MCT1 (MCT1, MCT containing 30% by mass of octanic acid and 70% by mass of decanoic acid as constituent fatty acids, manufactured by Nisshin Oillio Group Co., Ltd.)
MCT2 (MCT2, MCT containing 75% by mass of octanic acid and 25% by mass of decanoic acid as constituent fatty acids, manufactured by Nisshin Oillio Group Co., Ltd.)
MLCT1 (MLCT1, transesterified oil of a mixture of 50 parts by mass of MCT1 and 50 parts by mass of high oleic sunflower oil, manufactured in-house by Nisshin Oillio Group Co., Ltd.)
Extremely hardened rapeseed oil (FHRSO, iodine value 2 or less, manufactured by Yokoseki Oil & Fat Industry Co., Ltd.)
Butter oil (AMF, Nisshin Oillio Group Co., Ltd. in-house preparation)

<Preparation and evaluation of frozen confectionery mix and frozen confectionery 1>
Oils and fats 1 to 21 were prepared according to the oil and fat formulations shown in Tables 1 to 3. According to the formulation of the frozen confectionery mix shown in Table 4, the mixes of Examples 1 to 10 and Comparative Examples 1 to 11 using the fats and oils 1 to 21, respectively, were prepared according to the following procedure. Furthermore, using the prepared mix, ice creams were prepared according to the following procedure. The prepared ice creams were evaluated for flavor, texture, and melting in the mouth according to the following criteria. The results are shown in Tables 5-7.

(Mix for frozen confectionery and method for preparing frozen confectionery)
The components of the aqueous phase such as skim milk powder, starch syrup, sugar, and water were mixed, and the temperature was raised by stirring to 70 ° C., then the components of the oil phase were added, and the temperature was further raised to 80 ° C. It was then microhomogenized using a homogenizer to prepare a mix of Examples 1-10 and Comparative Examples 1-11. Each of the prepared mixes was frozen using an ice creamer to obtain ice creams of Examples 1 to 10 and Comparative Examples 1 to 11 in which the overrun was adjusted to 80 (those whose overrun did not reach 80). Prepared for maximum overrun).

(Evaluation method of flavor, texture and mouthfeel)
The flavor, texture, and melting of ice cream stored at -20 ° C for 24 hours were eaten raw by a panel of 5 people and scored according to the following evaluation criteria. Each item was comprehensively evaluated according to the criteria shown below based on the total score. Those with a flavor, texture, and mouthfeel of "○" or higher were considered acceptable.

Evaluation Criteria for Flavor 3 ... Moderate richness and not heavy, very good 2 ... Moderate richness and good 1 ... Normal 0 ... Unpleasant or heavy

Evaluation criteria for texture 3 ・ ・ ・ Smooth and body feeling 2 ・ ・ ・ Body feeling 1 ・ ・ ・ Normal 0 ・ ・ ・ Crispy feeling

Evaluation criteria for mouthfeel 3 ・ ・ ・ Very good mouthfeel 2 ・ ・ ・ Good mouthfeel 1 ・ ・ ・ Normal 0 ・ ・ ・ Poor mouthfeel

Comprehensive evaluation criteria Total scoring evaluation 13 or more and 15 or less ◎ (Very good)
9 or more and 12 or less ○ (Good)
5 or more and 8 or less △ (usually)
0 or more and 4 or less × (defective)

＊１：アイスクリーム類に含まれる油脂のトリグリセリド構成
＊２：アイスクリーム類に含まれる油脂の構成脂肪酸構成
＊３：オーバーランは６０

* 1: Triglyceride composition of fats and oils contained in ice creams * 2: Composition of fats and oils contained in ice creams Fatty acid composition * 3: Overrun is 60

＊１：アイスクリーム類に含まれる油脂のトリグリセリド構成
＊２：アイスクリーム類に含まれる油脂の構成脂肪酸構成

* 1: Triglyceride composition of fats and oils contained in ice creams * 2: Composition of fats and oils contained in ice creams Fatty acid composition

＊１：アイスクリーム類に含まれる油脂のトリグリセリド構成
＊２：アイスクリーム類に含まれる油脂の構成脂肪酸構成
＊３：食後しばらくして、やや異味を感じることがある
＊４：コク味に深みがある

* 1: Triglyceride composition of fats and oils contained in ice creams * 2: Composition of fats and oils contained in ice creams Fatty acid composition * 3: Some time after eating, a slightly different taste may be felt * 4: The richness is deep is there

Claims (6)

A freezing confectionery mix containing fats and oils
The content of medium-chain fatty acid-containing triglyceride in the fats and oils is 10 to 79% by mass, and the content of HHH is 6 to 32% by mass.
H: Saturated fatty acids with 16 or more carbon atoms,
HHH: A triglyceride in which 3 molecules of H are bound to 1 molecule of glycerin,
Means). The frozen confectionery mix according to claim 1, wherein the content of H2U in the fat and oil is 5 to 50% by mass (however, U and H2U are
U: Unsaturated fatty acids with 16 or more carbon atoms,
H2U: A triglyceride in which two molecules of H and one molecule of U are bound to one molecule of glycerin,
Means). The mixed for frozen confectionery according to claim 1 or 2, wherein the content of HU2 in the fat and oil is 2 to 30% by mass (however, HU2 is
HU2: A triglyceride in which one molecule of H and two molecules of U are bound to one molecule of glycerin,
Means). The mixed for frozen confectionery according to any one of claims 1 to 3, wherein the mass ratio (H2U / HU2) of the content of H2U to the content of HU2 in the fat and oil is 1.0 or more. .. The mixed for frozen confectionery according to any one of claims 1 to 4, wherein the fats and oils contain 21 to 90% by mass of palm-based fats and oils. A frozen confectionery in which the frozen confectionery mix according to any one of claims 1 to 5 is in a frozen state.