KR101880331B1 - Oil or fat composition and oily food using oil or fat composition - Google Patents

Abstract

DISCLOSURE OF THE INVENTION It is an object of the present invention to provide a fat composition having low trans fatty acid content which is not easily generated in grain and solid-liquid separation, is not hard at low temperatures and is excellent in mouth solubility, and used in the production of oily foods thereof . The fat composition of the present invention is characterized by satisfying the following conditions (a) to (e). (c) an XU2 content of from 15 to 37 mass%, (d) a U3 content of from 40 to 65 mass%, (e) a content of X2U of from 3 to 23 mass% ) Wherein the total content of XXU and UXU is 3 to 17 mass% (X: saturated fatty acid having 16 or more carbon atoms, and U: unsaturated fatty acid having 16 or more carbon atoms).

Description

TECHNICAL FIELD [0001] The present invention relates to a fat composition and a fat composition using the fat composition,

The present invention relates to a trans fatty acid content, which is used in the production of oily foods which are not hard at graininess (coarsening of retaining crystals) and solid-liquid separation and which are not hard at low temperatures, and which are excellent in oral solubility, ≪ / RTI >

The present application claims the priority of the Paris Convention based on Japanese Patent Application No. 2011-237492, and includes all the matters disclosed in the Japanese patent application.

Conventionally, chocolate is a hard type represented by so-called plate chocolate, but in recent years, demand for a soft type such as chocolate cream has increased due to diversification of consumers' preferences. In addition, soft type chocolates are often taken out immediately after they are stored in cold storage, and therefore, it is required that they are not too hard at low temperatures.

As means for softening the chocolate, it is conceivable that a relatively large amount of liquid oil is blended in the fat content of the chocolate. However, when a relatively large amount of liquid oil is blended with chocolate containing a lot of cacao butter or cacao butter substitute butter, quality crystal defects such as grains tend to occur because the retained crystals in the chocolate tend to migrate and undergo crystal-type transition. In addition, the chocolate in which the liquid oil is mixed is apt to separate from the solid fat and the liquid oil in the oil, so that the so-called sweating phenomenon in which the liquid oil exudes from the chocolate tends to occur. For this reason, only a small amount of cacao butter or cacao substitute butter could be blended with the soft type chocolate containing a relatively large amount of liquid oil. In addition, cacao butter contains about 55% by mass of cacao mass which is blended to enrich the flavor of chocolate. Therefore, soft type chocolate containing a relatively large amount of liquid oil has a problem of insufficient flavor because only a small amount of cocoa mass can be blended.

In order to overcome the drawbacks associated with the softening of chocolate, there have been conventionally employed a method of blending a liquid oil with a hardened oil, a method using a micro hydrogenated hardened oil of a liquid oil or its fractional olefin instead of a liquid oil, Is adopted. However, hardened and trace hydrogenated hardened oils contain relatively large amounts of trans fatty acids, and are therefore reluctant to use them from the recent trans fatty acid problems.

In order to solve the above problems, a fat composition suitable for a soft type of chocolate has been proposed (see, for example, Patent Document 1). The fat composition for soft chocolate of Patent Document 1 has a low trans-acid content and does not easily generate grain. However, the fat composition for soft chocolate of Patent Document 1 tends to become hard at low temperatures. Therefore, there is a demand for a fat composition suitable for a soft type of chocolate which is not too hard at low temperatures.

Patent Document 1: JP-A-2008-228641

It is an object of the present invention to provide a fat composition which does not easily cause grain and solid-liquid separation and is not rigid at low temperature, and which is easy to use, and a fat composition having low trans fatty acid content and used in the production of oily foods .

Means for Solving the Problems As a result of intensive studies for solving the above problems, the present inventors have found that, by using a fat composition prepared by adjusting a specific triglyceride to a specific composition, grains and solid-liquid separation can not easily occur, A fat composition having a low trans-fatty acid content, which is used in the production of foods and oily foods thereof, can be obtained, thereby completing the present invention.

That is, according to one aspect of the present invention, there is provided a fat composition that satisfies the following conditions (a) to (e).

(a) the X3 content is 1 to 7 mass%

(b) the content of X2U is 3 to 23 mass%

(c) an XU2 content of 15 to 37 mass%

(d) the U3 content is 40 to 65 mass%

(e) a total content of XXU and UXU of 3 to 17 mass%

(X, U, X3, X2U, XU2, U3, XXU and UXU under the conditions (a) to (e)

X: Saturated fatty acid having 16 or more carbon atoms

U: Unsaturated fatty acid having 16 or more carbon atoms

X3: Triglyceride with three molecules of X

X2U: Triglyceride in which X is two molecules and U is one molecule

XU2: Triglyceride in which X is a single molecule and U is a double molecule

U3: Triglyceride in which U is bonded to 3 molecules

XXU: Triglycerides in which X and U are 1 and X and 2 are X and U, respectively

UXU: first and third on U, second on top of X, triglycerides)

In the form of the present invention, the trans fatty acid content in the constituent fatty acids is preferably 5 mass% or less.

In another aspect of the present invention, there is provided an oily food prepared using the above-described fat composition.

In another aspect of the present invention, it is preferable that the oily food is chocolate.

In another aspect of the present invention, there is provided a raw material-holding composition which satisfies the following conditions (f) to (k).

(f) X3 content is less than 2 mass%

(g) an X2U content of 18 to 40 mass%

(h) an XU2 content of 45 to 67 mass%

(i) the content of U3 is 2 to 22 mass%

(j) the total content of XXU and UXU is 20 to 43 mass%

(k) the mass ratio of X2U / XU2 is from 0.45 to 0.65

(X, U, X3, X2U, XU2, U3, XXU and UXU under the conditions of (f)

X: Saturated fatty acid having 16 or more carbon atoms

U: Unsaturated fatty acid having 16 or more carbon atoms

X3: Triglyceride with three molecules of X

X2U: Triglyceride in which X is two molecules and U is one molecule

XU2: Triglyceride in which X is a single molecule and U is a double molecule

U3: Triglyceride in which U is bonded to 3 molecules

XXU: Triglycerides in which X and U are 1 and X and 2 are X and U, respectively

UXU: first and third on U, second on top of X, triglycerides)

According to the present invention, it is possible to provide a fat composition having low trans fatty acid content, which is used in the production of oily foods and oily foods which are not rigid at a low temperature and easy to be grafted and solidified,

The fat composition according to the embodiment of the present invention satisfies the following conditions (a) to (e).

(a) the X3 content is 1 to 7 mass%

(b) the content of X2U is 3 to 23 mass%

(c) an XU2 content of 15 to 37 mass%

(d) the U3 content is 40 to 65 mass%

(e) a total content of XXU and UXU of 3 to 17 mass%

(X, U, X3, X2U, XU2, U3, XXU and UXU under the conditions (a) to (e)

X: Saturated fatty acid having 16 or more carbon atoms

U: Unsaturated fatty acid having 16 or more carbon atoms

X3: Triglyceride with three molecules of X

X2U: Triglyceride in which X is two molecules and U is one molecule

XU2: Triglyceride in which X is a single molecule and U is a double molecule

U3: Triglyceride in which U is bonded to 3 molecules

XXU: Triglycerides in which X and U are 1 and X and 2 are X and U, respectively

UXU: first and third on U, second on top of X, triglycerides)

The saturated fatty acid X has 16 or more carbon atoms, preferably 16 to 24 carbon atoms, more preferably 16 to 22 carbon atoms, and still more preferably 16 to 20 carbon atoms. When two or three saturated fatty acids X are bonded to the triglyceride molecule, the saturated fatty acid X may be the same saturated fatty acid or any other saturated fatty acid. Specific examples of the saturated fatty acid X include palmitic acid 16, stearic acid 18, arachidic acid 20, behenic acid 22 and lignoceric acid 24. On the other hand, the above numerical value is the carbon number of the fatty acid. In the present invention, the number of carbon atoms may be described as C (for example, C16 to C24 may be referred to as C16 to C24).

The unsaturated fatty acid U has 16 or more carbon atoms, preferably 16 to 24 carbon atoms, more preferably 16 to 22 carbon atoms, and still more preferably 16 to 20 carbon atoms. When two or three unsaturated fatty acids U are bonded to the triglyceride molecule, the unsaturated fatty acid U may be the same unsaturated fatty acid or any other unsaturated fatty acid. Specific examples of the unsaturated fatty acids U include palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2) and linolenic acid (18: 3). On the other hand, the numerical notation is a combination of the carbon number of the fatty acid and the double bond number.

The fat composition according to the embodiment of the present invention has an X3 content (condition (a)) of 1 to 7 mass%, preferably 1 to 6 mass%, and more preferably 1.5 to 5 mass%. In the present invention, X3 is a triglyceride (XXX) having three X-linked molecules (triglyceride is triacylglycerol having three molecules of fatty acid bound to glycerol).

The fat composition according to the embodiment of the present invention has an X2U content (condition (b)) of 3 to 23 mass%, preferably 5 to 20 mass%, and more preferably 5 to 13 mass%. Meanwhile, in the present invention, X2U is a triglyceride (XXU + XUX + UXX) in which X is two molecules and U is one molecule.

The fat composition according to the embodiment of the present invention has a XU2 content (condition (c)) of 15 to 37 mass%, preferably 20 to 35 mass%, and more preferably 22 to 33 mass%. On the other hand, in the present invention, XU2 is a triglyceride (XUU + UXU + UUX) in which one molecule of X and two molecules of U are combined.

The fat composition according to the embodiment of the present invention has a U3 content (condition (d)) of 40 to 65 mass%, preferably 42 to 63 mass%, and more preferably 45 to 62 mass%. Meanwhile, in the present invention, U3 is a triglyceride (UUU) in which three molecules of U are combined.

The fat composition according to the embodiment of the present invention has a total content (condition (e)) of XXU and UXU of 3 to 17 mass%, preferably 5 to 16 mass%, more preferably 6 to 15 mass% to be. On the other hand, in the present invention, XXU is a triglyceride (XXU + UXX) in which X and U are respectively bonded to one molecule and X is bonded to the first and third positions. UXU is the first and third place U, and the second is the triglyceride combined with X.

When the oil composition according to the embodiment of the present invention satisfies the conditions (a) to (e), the oil-based food does not readily undergo grain and solid-liquid separation, is not hard at low temperature, and has good usability. On the other hand, in the present invention, the term "grain" refers to a state in which grains are generated due to coarsening of the crystal grains. In the present invention, the term "solid-liquid separation" refers to a state in which solid fat and liquid oil in the oil are separated.

In the fat composition according to the embodiment of the present invention, the mass ratio of XUX / X2U is preferably 0.45 to 0.65, more preferably 0.46 to 0.63, and still more preferably 0.48 to 0.60. On the other hand, in the present invention, the mass ratio of XUX / X2U is the ratio of XUX content (mass%) to X2U content (mass%). In the present invention, XUX is a triglyceride in which U is bonded to X on the first and third positions, and U is bonded to the second position.

In the fat composition according to the embodiment of the present invention, the trans fatty acid content in the constituent fatty acids is preferably 5 mass% or less, more preferably 3 mass% or less, further preferably 1.5 mass% or less. In the present invention, the trans fatty acid may be referred to as TFA.

The fat composition according to the embodiment of the present invention preferably has a fatty acid content of 16 or more carbon atoms and preferably 16 to 24 carbon atoms in the constituent fatty acid, preferably 95 mass% or more, more preferably 97 mass% or more , And more preferably not less than 98 mass%. On the other hand, the fatty acid may be referred to as FA in the present invention.

The fat composition according to the embodiment of the present invention preferably has a saturated fatty acid content of 16 or more carbon atoms, preferably a saturated fatty acid content of 16 to 24 carbon atoms in the constituent fatty acid, preferably 10 to 35 mass% 33 mass%, and more preferably 15 mass% to 30 mass%.

The fat composition according to the embodiment of the present invention preferably has an unsaturated fatty acid content of 16 or more carbon atoms, preferably an unsaturated fatty acid content of 16 to 24 carbon atoms in the constituent fatty acid, preferably 65 to 90 mass% 88% by mass, and more preferably 70% by mass to 85% by mass.

The fat composition according to the embodiment of the present invention preferably has a solid fat content (hereinafter referred to as SFC) of 5 to 20% at 5 캜, 2 to 10% at 20 캜, 1 to 8% at 30 캜, 50 More preferably 5 to 6% at 5 DEG C, 2 to 8% at 20 DEG C, 1 to 6% at 30 DEG C and 0.5 to 4% at 50 DEG C, and more preferably 5 to 5% 7 to 14% at 20 占 폚, 3 to 7% at 20 占 폚, 2 to 5% at 30 占 폚 and 1 to 3% at 50 占 폚.

Fatty acid and trans fatty acid content can be measured according to AOCS Ce1f-96. X3 content, X2U content, XU2 content and U3 content can be measured according to the gas chromatography method (JAOCS, vol. 70, 11, 1111-1114 (1993)). The XUX content and the XXU content were measured using the XUX / X2U ratio as described in J. High Resol. Chromatogr., 18, 105-107 (1995), and can be calculated based on this value and the X2U content. The UXU content was determined by the ratio of UXU / XU2 to J. High Resol. Chromatogr., 18, 105-107 (1995), and can be calculated based on this value and the XU2 content. SFC can be measured according to the IUPAC method 2.150a Solid Content determination in Fats by NMR, except that the pretreatment of the test sample is completely melted at 80 ° C and stored at 5 ° C for 3 days. The iodine value can be measured in accordance with '2.3.4.1-1996 iodine value (Wyss) -cyclohexane method' of the 'Standard Test of Retention and Analysis (Japan Society for the Study of Emulsification)'.

In the fat composition according to the embodiment of the present invention, components other than the oil, such as additives, may be added. Specific examples of the additive include, for example, emulsifiers (such as lecithin, lysolecithin, sorbitan fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, polyoxyethylene sorbitan fatty acid esters, polyglycerin condensed ricinoleic acid esters, Ester (monoglyceride), glycerin organic acid fatty acid ester, propylene glycol fatty acid ester, and the like. Preferably, an emulsifier containing behenic acid as a constituent fatty acid such as decaglycerin behenic acid ester can be used), tocopherol, tea extract Catechins, etc.), antioxidants such as rutin, perfumes and the like. The fat content of the fat composition according to the embodiment of the present invention is preferably 5 mass% or less, more preferably 3 mass% or less, and further preferably 2 mass% or less.

The fat composition according to the embodiment of the present invention has a viscosity at 10 ° C of preferably 100 to 18000 mPa · s, more preferably 500 to 10000 mPa · s, still more preferably 800 to 7000 mPa · s to be. When the viscosity at 10 占 폚 is in the above range, the oily food using the fat composition is not hard even at a low temperature, and the solid-liquid separation does not easily occur. On the other hand, the viscosity at 10 ° C can be measured using, for example, the following conditions using a B-type viscometer. The measurement sample (fat composition) is completely melted at 75 占 폚 and then temperature-controlled for 90 minutes in a water bath at 10 占 폚. After the temperature was adjusted at 10 DEG C for 90 minutes, the test sample in which the retaining crystals were uniformly dispersed was measured with a rotor No. 1 of a B-type viscometer (BM type viscometer manufactured by TOKIMEC Co.). 2 at a rotational speed of 6 rpm, the viscosity at 10 ° C can be measured.

The fat composition according to the embodiment of the present invention is not particularly limited as long as the composition of the triglyceride, the composition of the constituent fatty acid, and the like are within the above-mentioned range, and can be produced using ordinary edible oils. The fat composition according to the embodiment of the present invention can be used, for example, as a raw material for the following raw material-retaining composition.

The raw material holding composition according to the embodiment of the present invention satisfies the following conditions (f) to (k).

(f) X3 content is less than 2 mass%

(g) an X2U content of 18 to 40 mass%

(h) an XU2 content of 45 to 67 mass%

(i) the content of U3 is 2 to 22 mass%

(j) the total content of XXU and UXU is 20 to 43 mass%

(k) the mass ratio of X2U / XU2 is from 0.45 to 0.65

(X, U, X3, X2U, XU2, U3, XXU and UXU under the conditions of (f)

X: Saturated fatty acid having 16 or more carbon atoms

U: Unsaturated fatty acid having 16 or more carbon atoms

X3: Triglyceride with three molecules of X

X2U: Triglyceride in which X is two molecules and U is one molecule

XU2: Triglyceride in which X is a single molecule and U is a double molecule

U3: Triglyceride in which U is bonded to 3 molecules

XXU: Triglycerides in which X and U are 1 and X and 2 are X and U, respectively

UXU: first and third on U, second on top of X, triglycerides)

The raw material composition according to the embodiment of the present invention has an X3 content (condition (f)) of less than 2 mass%, preferably less than 1.5 mass%, and more preferably less than 1 mass%.

The raw material holding composition according to the embodiment of the present invention has a X2U content (condition (g)) of 18 to 40 mass%, preferably 20 to 38 mass%, and more preferably 23 to 35 mass%.

The raw material holding composition according to the embodiment of the present invention has a XU2 content (condition (h)) of 45 to 67 mass%, preferably 47 to 65 mass%, and more preferably 50 to 62 mass%.

The raw material composition according to the embodiment of the present invention has a U3 content (condition (i)) of 2 to 22 mass%, preferably 3 to 20 mass%, and more preferably 5 to 17 mass%.

The raw material-holding composition according to the embodiment of the present invention has a total content (condition (j)) of XXU and UXU of 20 to 43 mass%, preferably 22 to 40 mass%, more preferably 25 to 38 mass %to be.

The raw material composition according to the embodiment of the present invention has a mass ratio (condition (k)) of X2U / XU2 of 0.45 to 0.65, preferably 0.46 to 0.63, and more preferably 0.46 to 0.60. On the other hand, in the present invention, the mass ratio of X2U / XU2 is the ratio of the X2U content (mass%) to the XU2 content (mass%).

When the raw material-retaining composition according to the embodiment of the present invention satisfies the conditions (f) to (k), preparation of the oil-retaining composition of the present invention becomes easy.

The feedstock fat composition according to the embodiment of the present invention has a trans fatty acid content of preferably 5 mass% or less, more preferably 3 mass% or less, further preferably 1 mass% or less in the constituent fatty acids.

The raw material-holding composition according to the embodiment of the present invention preferably has a fatty acid content of 16 or more carbon atoms and preferably a fatty acid content of 16 to 24 carbon atoms in the constituent fatty acid, preferably 95 mass% or more, more preferably 96 mass% or more , And more preferably not less than 97 mass%.

The raw material-retaining composition according to the embodiment of the present invention preferably has a saturated fatty acid content of 16 or more carbon atoms and preferably a saturated fatty acid content of 16 to 24 carbon atoms in the constituent fatty acid, preferably 25 to 45% by mass, more preferably 27 To 43 mass%, and more preferably from 30 to 40 mass%.

The raw material-retaining composition according to the embodiment of the present invention preferably has an unsaturated fatty acid content of 16 or more carbon atoms and preferably an unsaturated fatty acid content of 16 to 24 carbon atoms in the constituent fatty acid, more preferably 50 to 70 mass% To 68% by mass, and more preferably from 55% to 65% by mass.

The raw material holding composition according to the embodiment of the present invention preferably has SFC of 25 to 45% at 5 DEG C, 15 to 35% at 10 DEG C and 7% or less at 20 DEG C, more preferably 27 to 27 DEG C at 5 DEG C, , 17 to 33% at 10 占 폚 and 5% or less at 20 占 폚, more preferably 30 to 40% at 5 占 폚, 20 to 30% at 10 占 폚 and 3%

The raw material-retaining composition according to the embodiment of the present invention can be used as a raw material for the oil-retaining composition of the present invention. That is, the raw material-retaining composition can be used as a raw material preserving agent for oily foods such as chocolate (soft chocolate, etc.), peeling, butter cream, and the like (sand cream).

The raw material-holding composition according to the embodiment of the present invention can be produced by obtaining the low-melting-point portion by removing the high-melting-point portion by separating the holding oil A described below and then separating the obtained low-melting-point portion again to remove the high- melting-

The fractionation method for obtaining the raw material-holding composition according to the embodiment of the present invention is not particularly limited and can be carried out by a conventional method such as dry fractionation (natural fractionation), emulsion fractionation (surfactant fractionation), solvent fractionation and the like. The fractionation method for obtaining the raw material-retaining composition according to the embodiment of the present invention is preferably dry fractionation or solvent fractionation. The dry fraction is generally obtained by cooling the fraction material stock while cooling in a tank to precipitate crystals and then subjecting the mixture to a high melting point portion (also referred to as a hard portion or a crystal fraction) and a low melting point portion (soft portion or liquid phase Quot; fraction "). The solvent fractionation can be carried out by dissolving the fraction material stock in a solvent such as acetone or hexane, cooling the solution to precipitate crystals, filtering and dividing into a high melting point portion and a low melting point portion. The fractionation temperature depends on the nature of the required fractionation maintenance. The fractionation temperature for the dry fraction is preferably 33 to 45 占 폚, more preferably 35 to 43 占 폚, and still more preferably 35 to 40 占 폚. The fractionation temperature of the solvent fractionation is preferably from minus 10 to 10 캜, more preferably from minus 8 to 8 캜, further preferably from minus 6 to 5 캜. The raw material-retaining composition according to the embodiment of the present invention may be subjected to purification treatment (deoxidation, discoloration, deodorization, etc.) in the same manner as in the production of ordinary edible oil.

The fats A used in the present invention preferably have a palmitoic acid content of 30 to 50 mass%, a stearic acid content of 10 to 29 mass%, an oleic acid content of 20 to 40 mass%, a total content of linoleic acid and linolenic acid , The content of lauric acid in the constituent fatty acids is less than 2 mass%, the content of palmitic acid is 33 to 47 mass%, the content of stearic acid is 13 to 27 mass%, the content of oleic acid is 23 To 37% by mass, the total content of linoleic acid and linolenic acid is less than 12% by mass, more preferably the content of lauric acid in the constituent fatty acids is less than 1% by mass, the content of palmitic acid is in the range of 35 to 45% 15 to 25 mass%, oleic acid content of 25 to 35 mass%, and total content of linolic acid and linolenic acid of less than 10 mass%.

As the sustaining agent A used in the present invention, a mixed oil of the following ester exchange oil A and the following ester exchange oil B can be preferably used. The mixing ratio of the ester-exchanging oil A and the ester-exchanging oil B is preferably from 30:70 to 50:50, more preferably from 33:67 to 47:50 (mass ratio (ester exchange oil A: ester exchange oil B) : 53, and more preferably from 35:65 to 45:55. The mixing can be carried out by a conventional method.

The ester-exchanged oil A used in the present invention preferably has a palmitoic acid content of 15 to 35 mass%, a stearic acid content of 30 to 55 mass%, an oleic acid content of 15 to 35 mass%, a linoleic acid and linolenic acid Is less than 10% by mass based on the total weight of the raw material.

The feedstock of the ester-exchanged oil A used in the present invention preferably has a palmitoic acid content of 15 to 35 mass%, a stearic acid content of 30 to 55 mass%, an oleic acid content of 15 to 35 mass% The content of linoleic acid and linolenic acid is less than 10 mass%, more preferably the content of lauric acid in the constituent fatty acids is less than 3 mass%, the content of palmitic acid is 17 to 33 mass%, the content of stearic acid is 32 to 53 mass% , The content of oleic acid is 17 to 33 mass%, the content of linoleic acid and linolenic acid is less than 8 mass%, more preferably the content of lauric acid in the constituent fatty acids is less than 1 mass%, the content of palmitic acid is 20 to 30 mass% , A stearic acid content of 35 to 50 mass%, an oleic acid content of 20 to 30 mass%, and a total content of linolic acid and linolenic acid of less than 6 mass%.

Specific examples of the ester-exchanged oil A used in the present invention include, for example, oils having a total content of linoleic acid and linolenic acid of less than 10 mass%, palm oil, palm oil having an iodine value of 25 to 48, and iodine value of 5 Or less and a saturated fatty acid having a carbon number of 16 or more of 90% by mass or more, and the like.

The content of linoleic acid and linolenic acid in the total content of less than 10% by mass is preferably 50% by mass or more. Specific examples of the oil having a total content of linoleic acid and linolenic acid of less than 10% by mass include, for example, high-oleic sunflower oil.

Palm oil is obtained by separating palm oil. The maintenance obtained by discriminating the palm fraction is also the palm fraction. Specific examples of palm fractions with an iodine value of 25 to 48 include palm stearin (a high melting point portion obtained by separating palm oil), a melting point (a high melting point portion obtained by separating low melting point portions obtained by separating palm oil) Hard PMF (high melting point portion obtained by re-melting the melting point in the palm), and the like. The palm oil fraction having an iodine value of 25 to 48 has an iodine value of preferably 28 to 40, more preferably 30 to 40. [

Specific examples of the oil having an iodine value of 5 or less and a saturated fatty acid content of 16 or more of 90 mass% or more include extreme oils such as soybean oil, canola oil, cottonseed oil, sunflower oil, Safflower oil, coir oil, palm oil, Hydrogenated oil.

The transesterification oil B used in the present invention preferably has a palmitoic acid content of 40 to 60 mass%, a stearic acid content of less than 15 mass%, an oleic acid content of 20 to 45 mass%, a linoleic acid and linolenic acid And a random ester exchange reaction is carried out for raw material holding with a total content of less than 15 mass%.

The feedstock of the ester-exchanged oil B used in the present invention preferably has a palmitoic acid content of 40 to 60 mass%, a stearic acid content of less than 15 mass%, an oleic acid content of 20 to 45 mass% And linolenic acid is less than 15% by mass, more preferably less than 3% by mass of lauric acid in the constituent fatty acids, 43 to 57% by mass of palmitic acid, less than 10% by mass of stearic acid, The content of linoleic acid and linolenic acid is less than 12 mass%, more preferably the content of lauric acid in the constituent fatty acid is less than 1 mass%, the content of palmitic acid is 47 to 55 mass%, the content of stearyl An acid content of less than 8 mass%, an oleic acid content of 25 to 40 mass%, and a total content of linoleic acid and linolenic acid of less than 10 mass%.

Specific examples of the ester-exchanged oil B raw material for use in the present invention include, for example, mixed oils containing palm oil and palm oil having an iodine value of 25 to 48, and the like. The palm oil fraction having an iodine value of 25 to 48 is as described above.

The ester exchange reaction for obtaining the ester exchange oil A and the ester exchange oil B used in the present invention is not particularly limited as long as it is a random ester exchange reaction (also referred to as a nonselective ester exchange reaction or a site-specific ester exchange reaction) Can be performed. The random transesterification reaction can be carried out by chemical ester exchange using a synthesis catalyst such as sodium methoxide or enzymatic ester exchange using a lipase (low-position-specific lipase) as a catalyst.

The chemical ester exchange can be carried out, for example, by sufficiently drying the raw material retention, adding 0.1 to 1 mass% of sodium methoxide to the raw material retention, and then performing the reaction under reduced pressure at 80 to 120 ° C for 0.5 to 1 hour with stirring .

The enzymatic ester exchange can be carried out, for example, by adding 0.02 to 10% by mass, preferably 0.04 to 5% by mass, of the lipase powder or the immobilized lipase to the raw material stock and then heating at 40 to 80 캜, For 0.5 to 48 hours, preferably 0.5 to 24 hours.

The oil-retaining composition according to the embodiment of the present invention can be produced, for example, by blending the raw material oil-retaining composition, liquid oil and extreme hardening oil of vegetable oil.

The fat composition according to the embodiment of the present invention is preferably 15 to 55% by mass, more preferably 17 to 50% by mass, and more preferably 20 to 47% by mass, .

The liquid oil which can be used in the production of the fat composition according to the embodiment of the present invention is not particularly limited as long as it is liquid at 5 캜, but it is preferably canola oil. The fat composition according to the embodiment of the present invention is preferably 40 to 80% by mass, more preferably 45 to 77% by mass, and still more preferably 50 to 75% by mass.

Although the extreme hardening oil of vegetable oil that can be used in the production of the fat composition according to the embodiment of the present invention is not particularly limited, it is preferably an extreme hardening oil of canola oil, an extreme hardening oil of hypericin canola oil, Canola oil is an extremely hardened oil. The fat composition according to the embodiment of the present invention is preferably 0.5 to 10% by mass, more preferably 1 to 8% by mass, and still more preferably 1 to 6% by mass, of the extremely hardened oil of vegetable oil.

The fat composition according to the embodiment of the present invention can be used as an oil-based food as a fat-based fat-retaining agent (such as a soft chocolate fat), a peeling fat, a spread fat, a butter cream fat, or the like.

The fat composition according to the embodiment of the present invention is low in trans fatty acid content in the constituent fatty acids of the fat, is not hard at low temperatures, and does not easily generate grain.

The oily food according to the embodiment of the present invention is characterized by being produced using the oil composition according to the embodiment of the present invention. In the present invention, the oily food refers to a processed food containing a fat and a continuous fat, and preferably contains a saccharide. Specific examples of oily foods include chocolate (such as soft chocolate), peeling, spread, butter cream (such as sand cream) and the like.

The oily food according to the embodiment of the present invention is preferably chocolate. In the present invention, "chocolate" is not limited by the "Fair Competition Regulations on the Display of Chocolates" (Japan Chocolate Industry Fair Trade Council) or regulations, but is based on edible oils and fats, Refers to a product manufactured through a process of producing chocolate (mixing process, atomization process, refining process, cooling process, etc.) by adding ingredients (cacao mass, cocoa powder, etc.), dairy products, flavorings and emulsifiers. In addition, the chocolate in the present invention includes white chocolate and colored chocolate in addition to dark chocolate and milk chocolate.

The blending amount of the oil 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 75 to 97% By mass to 85% by mass to 95% by mass. On the other hand, the maintenance of the oily food includes not only the oil to be blended but also the oil (cacao butter, oil, etc.) in the ingredients (cacao mass, whole milk powder, etc.).

The content of cacao butter in the oily food according to the embodiment of the present invention is preferably 3 to 25 mass%, more preferably 3 to 20 mass%, and still more preferably 5 to 15 mass% in the oil-based food. When the oily food according to the embodiment of the present invention is soft chocolate, even if the content of cacao butter is large, the grain is not easily generated.

The water content of the oily food according to the embodiment of the present invention is preferably 3 mass% or less, more preferably 2 mass% or less, further preferably 1 mass% or less.

The oily food according to the embodiment of the present invention may be blended with food ingredients generally used in oily foods such as saccharides, cacao ingredients, emulsifiers, dairy products, perfumes, etc., in addition to the fat composition according to the embodiment of the present invention.

The oily food according to the embodiment of the present invention has a maximum stress at 5 캜, preferably 300 to 5000 g, more preferably 500 to 4000 g, and still more preferably 500 to 3500 g. When the maximum stress at 5 占 폚 is in the above range, the oily food becomes not hard even at a low temperature. On the other hand, the maximum stress at 5 캜 can be measured using a rheometer, for example, under the following conditions. After the measurement sample (oily food) was completely melted at 60 캜 or higher, 8 g of the sample to be measured was dispensed into a resin chalet (3 cm), cooled and solidified from 50 캜 to 20 캜 (5 캜 / ℃ refrigerator for one week. The measurement sample stored at 5 占 폚 for one week was measured under the condition of a plunger? 10 mm, a table movement speed of 20 mm / min and a depth of 3 mm using a flow meter (Rheometer CR-500DX manufactured by San- The maximum stress can be measured.

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

The oily food according to the embodiment of the present invention may be combined with foods such as confectionery and bread in the form of chocolate (soft chocolate, etc.), peeling, spread, butter cream (sand cream, etc.).

The oily food according to the embodiment of the present invention has a low trans fatty acid content in the constituent fatty acids of the fat and is not rigid at a low temperature and does not readily undergo solid-liquid separation with grain, and is excellent in usability.

Example

EXAMPLES The present invention will now be described by way of examples, but the present invention is not limited to these examples.

[Analysis method]

The fatty acid content and trans fatty acid content were measured by the method according to AOCS Ce1f-96. The X3 content, the X2U content, the XU2 content and the U3 content were measured by the gas chromatography method (JAOCS, vol. 70, 11, 1111-1114 (1993)). The XUX content and the XXU content were measured using the XUX / X2U ratio as described in J. High Resol. Chromatogr., 18, 105-107 (1995), and calculated based on this value and the X2U content. The UXU content was determined by the ratio of UXU / XU2 to J. High Resol. Chromatogr., 18, 105-107 (1995), and calculated based on this value and the XU2 content. SFC was measured according to IUPAC method 2. 150a Solid Content Determination in Fats by NMR after thoroughly melting the sample at 80 ° C and storing it at 5 ° C for 3 days. The iodine value was measured in accordance with the "2.3.4.1-1996 iodine value (wis-cyclohexane method)" of the "Standard Maintenance Analysis Test Method".

[Production of ester exchange oil A1]

22 parts by mass of high oleic sunflower oil (oleic acid content of 85.1% by mass, linoleic acid content of 6.6% by mass and linolenic acid content of 0.1% by mass), 31 parts by mass of palmstearlene (iodine value of 36.1) and 10% by mass of an extremely hardened oil of soybean oil By mass or more and 99.5% by mass or more in saturated fatty acid content). The resulting mixed oil was mixed with a random ester (0.1 mass% of lauric acid, 24.7 mass% of palmitic acid, 43.0 mass% of stearic acid, 26.7 mass% of oleic acid, 3.8 mass% of linoleic acid, 0.1 mass% of linolenic acid and 0 mass% of trans fatty acid) Exchange reaction was carried out to obtain an ester exchange oil A1. In the transesterification reaction, the raw material retention was sufficiently dried in accordance with a conventional method, 0.2 mass% of sodium methoxide was added to the raw material retention, and the reaction was carried out under reduced pressure at 120 캜 for 0.5 hour with stirring.

[Production of ester exchange oil B1]

60 parts by mass of palm stearin (iodine value: 36.1) and 40 parts by mass of palm oil (iodine value: 52.0) were mixed. The resultant mixture was mixed with a random ester (0.2% by mass of lauric acid, 51.7% by mass of palmitic acid, 4.6% by mass of stearic acid, 33.2% by mass of oleic acid, Exchange reaction was carried out to obtain an ester exchange oil B1. The transesterification reaction was carried out in the same manner as the transesterification A1.

[Preparation of test holding 1]

40 parts by mass of the ester exchange oil A1 and 60 parts by mass of the ester exchange oil B1 were mixed (0.1% by mass of lauric acid, 40.9% by mass of palmitic acid, 20.3% by mass of stearic acid, 30.2% by mass of oleic acid, , Linolenic acid 0.1% by mass, trans fatty acid 0% by mass). The resulting mixed oil was dry-fractionated at 36 to 38 DEG C to remove a high melting point portion to obtain a low melting point portion. (X3 content: 0.1% by mass, X2U content: 29.9% by mass) obtained by subjecting the obtained low melting point portion to solvent separation (acetone use) at 0 to 2 占 폚 to remove the high melting point portion to obtain a low melting point portion, XU2 content: 55.4 mass%, U3 content: 10.9 mass%, XXU + UXU content: 31.2 mass%, X2U / XU2 mass ratio: 0.54, TFA content: 0.7 mass%, C16-24 FA content: 98.6 mass% S content of 36.6 mass%, C content of 16 to 24 mass% 62.0 mass%, SFC of 5 占 폚: 36.7 mass%, SFC of 10 占 폚: 26.1 mass% and SFC of 20 占 폚: 1.4 mass%).

[Preparation of test maintenance 2 to 6]

Test Hold 2 to 6 were prepared for the following holding.

Test maintenance 2: Pam olein (iodine value: 65, available from Nissin Oil Group Co., Ltd.)

Test retention 3: Random ester exchange oil of palm olein (iodine value: 56, available from Nissin Oil Group Co., Ltd.)

Test maintenance 4: Canola oil (manufactured by Nissin Oil Group Co., Ltd.)

Test maintenance 5: Extreme hardening oil of high erucic rapeseed oil (manufactured by Yokozeki Kogyo Co., Ltd.)

· Maintenance of test 6: Extra hydrogenated oil of canola oil (product of Yokozeki Co., Ltd.)

[Preparation of the oil compositions of Examples 1 to 7 and Comparative Examples 1 to 5]

The test holding was carried out at the blending ratios (mass%) shown in Tables 1 and 2 to obtain the oil compositions of Examples 1 to 7 and the oil compositions of Comparative Examples 1 to 5. An emulsifier (decaglycerin behenic acid ester, product of Sakamoto Chemical Industries, Ltd., trade name: DDB-750) was used to prepare the oil composition of Example 7.

[Analysis of oil compositions of Examples and Comparative Examples]

The fatty acid content (% by mass), the triglyceride content (% by mass), and the SFC (%) were measured for the fat compositions of the fat compositions of Examples 1 to 7 and the fat composition of Comparative Examples 1 to 5 The results are shown in Tables 3 and 4 (only SFC examples were measured). As can be seen from Tables 3 and 4, the oil compositions of Examples and Comparative Examples were low in trans fatty acid content.

[Chocolate Evaluation Test]

Soft chocolate was prepared from the compositions of Table 5 using the fat compositions of Examples 1 to 7 and the fat compositions of Comparative Examples 1 to 5 (all the moisture content of soft chocolate was 1 mass% or less). And each soft chocolate were subjected to the following evaluation tests (1) to (6).

Lecithin: Lecithin DX (trade name), a product of Nissin Oil Group Co., Ltd.

· Cacao mass: Product name: QM-P (trade name, manufactured by Taito Kakao Co., Ltd.)

Cocoa powder: product of Delfi Co., Ltd., trade name: DF-500

· Sugar: product of Tokura Co., Ltd., product name: Bundang

(1) grain

The soft chocolate prepared as described above was completely melted at a temperature of 60 ° C or higher, and then filled in a resin cup, cooled and solidified at 20 ° C, preserved at 5 ° C for 1 week, and scraped with a spoon. When the evaluation result was ⊚ or ◯, it was judged to be good.

·Evaluation standard

◎: No particles and very soft.

○: Surface texture was slightly rough.

?: There were apparent particles.

X: There was a large amount of particles, which was irregular.

(2) Hardness at 5 DEG C

Simultaneously with the observation of the grain, the hardness at the time of scraping with a spoon was evaluated. When the evaluation result was?,? Or?, It was judged to be good.

·Evaluation standard

◎: It was easy to scrape with a spoon.

○: I felt some resistance but could scrape.

△: I felt quite resistance, but I was able to scratch it.

X: It was too hard and could not be scratched.

(3) Usability

The soft chocolate prepared as described above was preserved at 5 占 폚 for 1 week, and then the mouth-openability was evaluated by sensory evaluation. When the evaluation result was ⊚ or ◯, it was judged to be good.

·Evaluation standard

◎: Usability was good and feeling remaining in the mouth (low taste) was small.

O: There was a slight bitter taste.

B: There was a bitter taste.

X: The drink was very strong.

(4) Solid-liquid separation

The soft chocolate prepared above was completely melted at a temperature of 60 ° C or higher, then filled in a test tube, cooled and solidified at 20 ° C, and stored at 30 ° C for 2 weeks. And the evaluation result was " Good ".

·Evaluation standard

○: No gloss was observed on the upper surface, and solid-liquid separation was not observed.

△: Glossy on the upper surface and slight liquid oil separation.

X: Clear separation of liquid oil was observed.

(5) Maximum stress

The thus-prepared soft chocolate was completely melted at 60 DEG C or higher, and 8 g of soft chocolate was dispensed into a resin chalet (3 cm) (n = 3 sets). The sample was cooled and solidified at 50 ° C to 20 ° C (5 ° C / hour), and then stored in a refrigerator at 5 ° C for 1 week. The sample was stored in a flow meter (Rheometer CR-500DX manufactured by San- / min, depth 3 mm), the maximum stress of each sample was measured and the average value was calculated. On the other hand, the maximum stress was not measured because the other compositions of Comparative Examples 1 to 5 were unsatisfactory.

(6) 10 ° C viscosity

The oil composition prepared as described above was completely melted at 75 캜, and then the temperature was controlled for 90 minutes in a water bath at 10 캜. The container was shaken surely to uniformly disperse the retained crystals, and then the viscosity was measured by a B-type viscometer (BM type viscometer manufactured by TOKIMEC, rotor No. 2, revolutions 6 rpm). On the other hand, the viscosity of the oil compositions of Comparative Examples 1 to 5 was not measured because the other results were unsatisfactory.

The results of the evaluation tests of the above (1) to (6) are shown in Table 6 and Table 7.

As can be seen from Table 6, soft chocolate prepared using the fat compositions of Examples 1 to 7 showed satisfactory results in all of the evaluation tests. On the other hand, as can be seen from Table 7, the results of all the evaluation tests were not satisfactory for the soft chocolate prepared using the fat compositions of Comparative Examples 1 to 5.

Claims (5)

1. A fat composition which satisfies the following conditions (a) to (e) and (i), wherein the trans fatty acid content in the constituent fatty acid is 5 mass% or less.
(a) the X3 content is 1 to 7 mass%
(b) the content of X2U is 3 to 23 mass%
(c) an XU2 content of 15 to 37 mass%
(d) the U3 content is 40 to 65 mass%
(e) a total content of XXU and UXU of 3 to 17 mass%
(i) the mass ratio of XUX / X2U is from 0.45 to 0.65
X, U, X3, X2U, XU2, U3, XXU, XUX and UXU under the conditions of (a) to (e) and (i) respectively indicate the following.
X: Saturated fatty acid having 16 or more carbon atoms
U: Unsaturated fatty acid having 16 or more carbon atoms
X3: Triglyceride with three molecules of X
X2U: Triglyceride in which X is two molecules and U is one molecule
XU2: Triglyceride in which X is a single molecule and U is a double molecule
U3: Triglyceride in which U is bonded to 3 molecules
XXU: Triglycerides in which X and U are 1 and X and 2 are X and U, respectively
XUX: X and X in the first and third positions, and triglyceride
UXU: first and third on U, second on top of X, triglycerides) A vegetable food produced using the fat composition of claim 1. 3. The method of claim 2,
Wherein said oily food is chocolate. delete delete