KR20220158716A - Oil and fat composition for confectionery - Google Patents

Abstract

Provided is a fat and oil composition for confectionery having excellent bloom resistance during long-term storage even when the CB content is increased to such an extent that cocoa flavor can be favorably felt. In 1st Embodiment, the oil-fat composition for confectionery contains the following fats and oils (A), and satisfies the following conditions (1) and (2). Fats and oils (A): fats and oils (A-1) having a lauric acid (La) content of 35 to 60% by mass in constituent fatty acids, and fats and oils (A-2) having a palmitic acid (P) content of 35% by mass or more in constituent fatty acids ) Random transesterified fats and oils (1) The content of fats and oils (A) in the oil phase is 80% by mass or more (2) The La content in the constituent fatty acids is 20% by mass or more In the second embodiment, the fat and oil composition for confectionery is the following conditions (1) to (3) are satisfied. (1) SSS triglyceride content in constituent triglycerides is 40% by mass or more (2) S _a S _b S _c triglyceride content in SSS triglycerides is 5 mass% or more (3) Solid fat content at 25°C SFC- Solid fat content at 25 (%) and 35 ° C. Ratio of SFC-35 (%) SFC-25 / SFC-35 is 4.3 to 7.5 However, S represents a saturated fatty acid, S _a is lauric acid (La) or myristic acid (M), S _b and S _c represent a saturated fatty acid having 16 or more carbon atoms, and the total carbon number of S _a , S _b and S _c is 46.

Description

Oil and fat composition for confectionery

The present invention relates to a fat or oil composition for confectionery use. This invention also relates to the manufacturing method of the oil-based confectionery containing this fat-fat composition for confectionery, and a fat-fat composition for confectionery.

In accordance with the diversification of consumers' tastes, confectionery having various textures is demanded, and there are various requests for fats and oils that greatly affect the physical properties of confectionery. For example, in chocolate, fats and oils account for 1/3 to 1/2 of the constituent components, and the texture of chocolate and the feeling of melting in the mouth are largely dependent on the properties of fats and oils.

When producing oil-based confectionery such as chocolate, there is cocoa butter (hereinafter also referred to as “CB”) as one of fats and oils widely used as confectionery fats and oils. As the CB compounding amount is increased, the oil-based confectionery obtained exhibits a rich, rich flavor rich in cocoa flavor. On the other hand, from the viewpoint of improving the physical properties of oil-based confectionery, it is widely known to produce oil-based confectionery by using confectionery fat called hard butter made of fats and oils other than CB in combination with CB. Hard butter is classified into tempered hard butter and no-tempered hard butter based on its use and usage. Since it does not require operation and can aim at improvement of workability and improvement of storage property, it is widely used.

Hard butter of this no-temper type is further divided into laurel and non-laure types. Among non-tempered hard butters, laurel hard butters use fats and oils containing a large amount of short-chain fatty acid residues, and have a low melting point and a good mouth-melting feel. On the other hand, compatibility with CB is low, and the amount of CB compounding is limited to a very low level. As mentioned above, oil-based confectionery, such as chocolate, can obtain a preferable cacao flavor strongly, so that the CB blending amount is increased. However, when oil-based confectionery is produced using laurel-type hard butter, when the CB content in the oil-based confectionery is increased, white spots called blooms due to coarse fat and oil crystals occur, and the appearance of oil-based confectionery is changed. Not only is it damaged, but it is also easy to damage the flavor and texture. Therefore, oil-based confectionery using laurel-based hard butter generally tended to limit the CB blending amount to a very low level of about 5%. On the other hand, non-lauric hard butter uses fats and oils containing more long-chain fatty acid residues than laurel-based hard butter, so it has relatively high compatibility with CB and can provide oil-based confectionery with a strong cocoa flavor, but However, the good feeling of melting in the mouth seen in laurel-type hard butter tends to be difficult to obtain.

In addition, hard butter of the no-temper type is largely classified into a high-trans fatty acid system containing a large amount of trans unsaturated fatty acids and a low-trans fatty acid system containing almost no trans unsaturated fatty acids. High-trans fatty acid-based hard butter can provide oil-based confectionery with a strong cocoa flavor because of its relatively high compatibility with CB.

However, in recent years, the involvement of fats and oils containing trans-unsaturated fatty acid residues in health damage has been pointed out, and suppression of intake of trans-unsaturated fatty acids has been demanded. Avoid using butter, and tend to use low-trans fatty acid hard butter.

Therefore, in recent years, in order to realize a no-temper type hard butter (also a no-temper type hard butter in which the amount of unsaturated fatty acid residues of the trans acid type is suppressed as low as possible) that exhibits a good melt-in-mouth feel and has good CB compatibility, Various developments are in progress. For example, Patent Document 1 discloses a no-temper type hard butter obtained by mixing unhydrogenated oil of fats and oils rich in SUS triglycerides and fats and oils rich in SSU triglycerides. Further, Patent Literatures 2 and 3 disclose no-temperature hard butter in which the composition of constituent fatty acids and triglycerides is adjusted.

International Publication No. 2005/094598 Japanese Patent No. 5830582 Japanese Patent No. 6366495

According to the techniques of Patent Literatures 1 to 3, although the effect of improving to some extent in the feeling of melting in the mouth and CB compatibility is exhibited, for example, when the CB content in oil and fat is increased to about 10%, bloom occurs during long-term storage. I found out that there is still room for improvement. In addition, the hard butter described in Patent Literature 1 contains a relatively large amount of trans-unsaturated fatty acids, and cannot sufficiently meet the recent demand for suppressing the intake of trans fatty acids.

Therefore, in the first aspect of the present invention, even when the CB content is increased to the extent that the cacao flavor can be favorably felt, the oil-based confectionery exhibits excellent melt resistance and snap properties during long-term storage, We make it a subject to provide the oil-and-fat composition for confectionery which brings home.

On the other hand, confectionery products (hereinafter also referred to as "combined confectionery") in which chocolate and baked confectionery such as biscuits are combined are increasing along with diversification of consumer preference. In such combination confectionery, a balance between the melting texture of chocolate and the melting texture of baked confectionery is required. Even if the melt-in-your-mouth texture of chocolate is too good, or the melt-in-your-mouth texture of baked confectionery is too good, one melts in the mouth before the other (and as a result, only one remains in the mouth), the flavor with a sense of unity can't get

Therefore, in the second aspect of the present invention, even when the CB content is increased to the extent that the cacao flavor can be felt favorably, the bloom resistance during long-term storage is excellent, and in combination with baked confectionery, melts in the mouth of baked confectionery An object of the present invention is to provide a fat and oil composition for confectionery that provides oil-based confectionery that exhibits a melt-in-your-mouth texture matched to the texture.

As a result of earnestly examining to solve the above-mentioned problems, the inventors of the present invention found that the above-mentioned problems could be solved by a fat or oil composition for confectionery having the following structure, and came to complete the present invention.

[1] A fat and oil composition for confectionery containing the following fats and oils (A) and satisfying the following conditions (1) and (2).

Fats and oils (A): fats and oils (A-1) having a lauric acid (La) content of 35 to 60% by mass in constituent fatty acids, and fats and oils (A-2) having a palmitic acid (P) content of 35% by mass or more in constituent fatty acids ) of random transesterification

(1) The content of fats and oils (A) in the oil phase is 80% by mass or more

(2) La content in constituent fatty acids is 20% by mass or more

[2] The oil and fat composition for confectionery according to [1], wherein the fat and oil (A-2) has a stearic acid (St) content of 45 to 60 mass in the constituent fatty acids.

[3] The oil-and-fat composition for confectionery according to [1] or [2], wherein the fat or oil (A) has a content of unsaturated fatty acids of less than 20% by mass among constituent fatty acids.

[4] [1] to [3], in which the content of SSS triglyceride in the component triglyceride of the fat (A) is 40% by mass or more, and the content of S _a S _b S _c triglyceride in the SSS triglyceride is 5% by mass or more; The oil-fat composition for confectionery according to any one of the above.

only,

S represents a saturated fatty acid,

S _a represents lauric acid (La) or myristic acid (M);

S _b and S _c represent saturated fatty acids having 16 or more carbon atoms;

The total carbon number of S _a , S _b and S _c is 46.

[5] The oil-and-fat composition for confectionery according to any one of [1] to [4], wherein the LaLaLa triglyceride content in the structural SSS triglyceride of the fat (A) is 20% by mass or less (provided that S represents a saturated fatty acid).

[6] Keep (A),

Random transesterification of fats and oils (A-1) and fats and oils (A-2), wherein the La content in constituent fatty acids is 20% by mass or more, and the S _a S _b S _c triglyceride content A1 in constituent SSS triglycerides is 15 mass % Random transesterification retention (1) of % or more;

Random transesterification of fats and oils (A-1) and fats and oils (A-2), wherein the La content in constituent fatty acids is 20% by mass or more, and the S _a S _b S _c triglyceride content A2 in constituent SSS triglycerides is 5 mass % Random transesterification retention of % or more and less than 15% by mass (2)

is a mixture of

The oil-fat composition for confectionery according to any one of [1] to [5], which satisfies A1-A2≥5.

only,

S represents a saturated fatty acid,

S _a represents lauric acid (La) or myristic acid (M);

S _b and S _c represent saturated fatty acids having 16 or more carbon atoms;

The total carbon number of S _a , S _b and S _c is 46.

[7] The fat or oil composition for confectionery described in [6], wherein the content of the random transesterified fat (1) in the fat or oil (A) is 50% by mass or more.

[8] A fat and oil composition for confectionery that satisfies the following conditions (1) to (3).

(1) SSS triglyceride content in constituent triglycerides is 40% by mass or more

(2) S _a S _b S _c triglyceride content in SSS triglyceride is 5% by mass or more

(3) The ratio SFC-25/SFC-35 of the solid fat content SFC-25 (%) at 25°C and the solid fat content SFC-35 (%) at 35°C is 4.3 to 7.5

only,

S represents a saturated fatty acid,

S _a represents lauric acid (La) or myristic acid (M);

S _b and S _c represent saturated fatty acids having 16 or more carbon atoms;

The total carbon number of S _a , S _b and S _c is 46.

[9] The oil-fat composition for confectionery according to [8], wherein the La content in constituent fatty acids is 25% by mass or more.

[10] The oil-fat composition for confectionery according to [8] or [9], wherein the S _a S _b S _c triglyceride content in the SSS triglyceride is 5% by mass or more and 13% by mass or less.

[11] The oil-and-fat composition for confectionery according to any one of [8] to [10], wherein the total content of palmitic acid (P) and stearic acid (St) in the constituent saturated fatty acids is 40% by mass or more.

[12] The oil-fat composition for confectionery according to any one of [8] to [11], wherein the content of LaSS triglyceride (La-containing mixed acid type triglyceride) in the SSS triglyceride is 40% by mass or more.

[13] The oil-and-fat composition for confectionery according to any one of [8] to [12], wherein the LaLaLa triglyceride content in the SSS triglyceride is 20% by mass or less.

[14] The oil-fat composition for confectionery according to any one of [8] to [13], wherein the content of SFC-35 is 11% or less.

[15] The oil-fat composition for confectionery according to any one of [4] to [14], wherein S _a is La.

[16] The oil-fat composition for confectionery according to any one of [1] to [15], for use in chocolates.

[17] The oil-fat composition for confectionery according to any one of [1] to [16], which is a no-temper hard butter composition.

[18] The oil-fat composition for confectionery according to any one of [1] to [15], for use in creams.

[19] An oil-based confectionery comprising the oil-fat composition for confectionery according to any one of [1] to [18].

[20] The oil-based confectionery described in [19], wherein the content of cocoa butter in the oil phase is 5 to 25% by mass.

[21] The oil-based confectionery according to [19] or [20], which is chocolate or cream.

[22] Fats and oils (A-1) having a lauric acid (La) content of 35 to 60% by mass in constituent fatty acids and fats and oils (A-2) having a palmitic acid (P) content of 35% by mass or more in constituent fatty acids To prepare fats and oils (A) by random transesterification, when the mass of fats and oils (A-1) is M1 and the mass of fats and oils (A-2) is M2, the mass ratio M2 / M1 is in the range of 0.25 to 2 random transesterification at and

Adjusting the blending amount of fats and oils (A) so that the content of fats and oils (A) in the oil phase is 80% by mass or more

A method for producing a fat or oil composition for confectionery comprising a.

According to the first aspect of the present invention, even when the CB content is increased to the extent that the cocoa flavor can be favorably felt, the bloom resistance during long-term storage is excellent, and the oil-based confectionery exhibits sufficient melting in the mouth and snap properties. The stock can provide a fat and oil composition for confectionery use.

According to the second aspect of the present invention, even when the CB content is increased to such an extent that the cacao flavor can be favorably felt, the bloom resistance during long-term storage is excellent, and the texture of the baked confectionery melts in the mouth when combined with baked confectionery It is possible to provide a fat and oil composition for confectionery that brings an oil-based confectionary exhibiting a melt-in-your-mouth texture matched to the above.

In addition, the oil-fat composition for confectionery of the present invention can provide creams exhibiting good heat resistance, which can maintain a state in which stickiness is suppressed even when touched after being stored at a constant temperature.

Hereinafter, the present invention will be described in detail based on its preferred embodiments, that is, the first embodiment and the second embodiment. This invention is not limited by the following description, Each component can be changed suitably in the range which does not deviate from the summary of this invention.

<<First Embodiment>>

Hereinafter, the first embodiment of the present invention will be described. 1st Embodiment of this invention can solve/achieve the subject and effect in the above-mentioned 1st aspect of this invention.

[Confectionery fat composition]

The oil-fat composition for confectionery (hereinafter also referred to as "the first oil-fat composition for confectionery") according to the first embodiment of the present invention contains the following fats and oils (A) and satisfies the following conditions (1) and (2) It is characterized by doing

Fats and oils (A): fats and oils (A-1) having a lauric acid (La) content of 35 to 60% by mass in constituent fatty acids, and fats and oils (A-2) having a palmitic acid (P) content of 35% by mass or more in constituent fatty acids ) of random transesterification

(1) The content of fats and oils (A) in the oil phase is 80% by mass or more

(2) La content in constituent fatty acids is 20% by mass or more

-Maintenance (A)-

The 1st oil-fat composition for confectionery contains, as a fat (A), the oil and fat (A-1) whose content of lauric acid (La) in constituent fatty acid is 35-60 mass %, and the content of palmitic acid (P) in constituent fatty acid Random transesterification fats and oils of 35% by mass or more (A-2) are included.

As fats and oils (A-1) which is a raw material of fats and oils (A), fats and oils having a La content of 35 to 60% by mass in constituent fatty acids are used. By using fats and oils having a La content within the above range as raw materials, fats and oils (A) having a suitable oil phase composition can be obtained, and furthermore, even when the CB content is increased to the extent that the cacao flavor can be felt favorably, durability during long-term storage It is possible to realize an oil-based confectionery composition for confectionery which is excellent in bloom properties and provides oil-based confectionery that exhibits sufficient melting in the mouth and snap properties.

The fat or oil (A-1) is not particularly limited as long as it is an edible fat or oil having a La content of 35 to 60% by mass in constituent fatty acids. Examples of such fats and oils include processed fats and oils obtained by subjecting one or two or more treatments selected from hydrogenation, fractionation, and transesterification to palm kernel oil and coconut oil, and a fat and oil blend containing these.

In the fat or oil (A-1), the La content in the constituent fatty acids is preferably 40% by mass or more, more preferably 42% by mass or more, 44% by mass or more, or 45% by mass or more. The upper limit of the La content is preferably 55% by mass or less.

As fats and oils (A-2) which is a raw material of fats and oils (A), fats and oils having a P content of 35% by mass or more in constituent fatty acids are used. By using fats and oils having a P content in the above range as raw materials, fats and oils (A) having a suitable oil phase composition can be obtained, and furthermore, even when the CB content is increased to such an extent that the cacao flavor can be felt favorably, durability during long-term storage It is possible to realize an oil-based confectionery composition for confectionery which is excellent in bloom properties and provides oil-based confectionery that exhibits sufficient melting in the mouth and snap properties.

The fat (A-2) is not particularly limited as long as it is an edible fat or oil having a P content of 35% by mass or more in constituent fatty acids. Examples of such fats and oils include processed fats obtained by subjecting palm oil and a fat and oil blend containing the same to one or two or more treatments selected from hydrogenation, fractionation, and transesterification, and include palm extremely hardened oil, fractionated palm soft oil, and the like. Extremely hydrogenated oil, fractionated light palm oil, and extremely hydrogenated oil thereof are suitable.

Even when the CB content is increased, from the viewpoint of realizing a confectionery fat or oil composition with even more excellent bloom resistance during long-term storage, as the fat or oil (A-2), the P content in the constituent fatty acids is 35% by mass or more, and stearic acid ( It is preferable that the St) content is in the range of 45 to 60% by mass. Examples of such fats and oils include ultra-hardened palm oil and ultra-hardened palm fractionated soft oil.

Fats and oils (A) are random transesterification resins of fats and oils (A-1) and fats and oils (A-2). Suitable conditions for random transesterification, etc. will be explained in the section [Method for producing oil and fat composition for confectionery] described later, but it is preferable to adjust the mass ratio of fats and oils (A-1) and fats and oils (A-2) as follows. It is preferable because fats and oils (A) having an oil phase composition can be realized. Specifically, when the mass of the fats and oils (A-1) is M1 and the mass of the fats and oils (A-2) is M2, the mass ratio M2/M1 is preferably in the range of 0.25 to 2 (a more suitable range is described later ), random transesterification is performed.

Hereinafter, the conditions (1) and (2) that the first oil-fat composition for confectionery meets are described.

-Condition (1)-

Condition (1) relates to the content of fats and oils (A). When the 1st oil-fat composition for confectionery uses 100 mass % of the oil phase whole quantity, the content of fats and oils (A) is 80 mass % or more.

Even when the CB content is increased, the content of the oil and fat (A) is preferably 82 mass from the viewpoint of realizing an oil-based confectionery having excellent bloom resistance during long-term storage and exhibiting sufficient melting in the mouth and snap properties. % or more, 84 mass% or more, 85 mass% or more, 86 mass% or more, 88 mass% or more, or 90 mass% or more. From the viewpoint of being able to enjoy the effect of the present invention more, the content of the fat (A) is more preferably high, for example, 92% by mass or more, 94% by mass or more, 95% by mass or more, 96% by mass or more, 98 mass % or more or 99 mass % or more may be sufficient. The upper limit of the content of the fat (A) is not particularly limited, and may be 100% by mass.

In addition, in this specification, "oil phase" (or "fat and oil content") means the combination of oil-soluble components in addition to triglyceride.

-Condition (2)-

Condition (2) relates to the La content in constituent fatty acids. The 1st oil-fat composition for confectionery has a La content of 20 mass % or more when the whole amount of the constituent fatty acids is 100 mass %.

It is preferable that the 1st fat-fat composition for confectionery is a fat-fat composition for confectionery containing high lauric acid. The oil-fat composition for confectionery of the present invention can suppress blooming in long-term storage even when the CB content in the oil phase is increased to 10% by mass or more as described later in a system containing a high lauric acid. The La content is preferably 22% by mass or more, more preferably 24% by mass or more or 25% by mass or more. The upper limit of the La content is preferably 40% by mass or less or 35% by mass or less from the viewpoint of being able to enjoy the effect of the present invention more.

The fatty acid composition of the oil phase of the first confectionery oil composition, such as the La content and the suitable fatty acid composition described later, is maintained according to the "Japanese Oil Painting Society Established Standard Oil and Fat Analysis Test Method 2.4.2.3-2013" or "Japan Oil Society Established Standard Analytical test method 2.4.4.3-2013”, it can be measured by a capillary gas chromatography method. The fatty acid composition shown in the present invention is based on "Japanese Oil Society Established Standard Oil and Fat Analysis Test Method 2.4.2.3-2013" or "Japanese Oil Society Established Standard Oil and Fat Analysis Test Method 2.4.4.3-2013", capillary gas It is based on the value measured by the chromatographic method.

-Other conforming conditions-

It is preferable that the 1st oil-fat composition for confectionery satisfies the following conditions regarding an oil phase composition in addition to said conditions (1) and (2). Thus, even when the CB content is increased, it is possible to further enjoy the effect of the present invention of realizing an oil-based confectionery having excellent bloom resistance during long-term storage and exhibiting sufficient melting in the mouth and snap properties.

In the first oil-fat composition for confectionery use, the oil-fat (A) preferably satisfies the following oil phase composition.

In the fat (A), when the total amount of the constituent fatty acids is 100% by mass, the unsaturated fatty acid content is preferably less than 20% by mass, more preferably 18% by mass or less, 16% by mass or less, or 15% by mass below Therefore, in one suitable embodiment, the content of unsaturated fatty acids in the constituent fatty acids of the fat or oil (A) is less than 20% by mass. In setting the unsaturated fatty acid content within the above range, it is suitable to use fats and oils having a relatively low unsaturated fatty acid content as the fats and oils (A-1) and fats and oils (A-2) that are raw materials for the fats and oils (A).

Among them, if the content of unsaturated fatty acids in the constituent fatty acids of the fat (A) is 15% by mass or less (ie, the content of saturated fatty acids in the constituent fatty acids exceeds 85% by mass), even when the CB content is increased, the bloom resistance during long-term storage is improved. It is suitable because even more excellent oil-based confectionery can be realized.

The lower limit of the unsaturated fatty acid content is not particularly limited, but is preferably 5% by mass or more or 10% by mass or more.

In the fat or oil (A), the total content of P and St is preferably 30% by mass or more when the total amount of the constituent saturated fatty acids is 100% by mass. It is as described above that the oil-fat composition for confectionery of the present invention is preferably a high-lauric acid-containing system, and the effects of the present invention can be further enjoyed by containing a relatively long-chain fatty acid such as P or St within the above suitable range. have. The total content of P and St is more preferably 35% by mass or more, 40% by mass or more, 45% by mass or more, or 50% by mass or more. The upper limit of the total content of P and St is preferably 65% by mass or less, more preferably 60% by mass or less.

Among them, the P content is preferably higher than the St content, and the P content is preferably 0.5 mass% or more, 1 mass% or more, or 2 mass% or more higher than the St content. In this case, the difference between the P content and the St content (P content (%) - St content (%)) is preferably 20 mass% or less, and more preferably 15 mass% or less or 10 mass% or less. desirable.

In the oil or fat (A), the SSS triglyceride content is preferably 40% by mass or more when the total amount of the constituent triglycerides is 100% by mass. However, S represents a saturated fatty acid. Even when the CB content is increased, from the viewpoint of realizing oil-based confectionery with excellent bloom resistance during long-term storage, the SSS triglyceride content is more preferably 45% by mass or more, more preferably 50% by mass or more, 52% by mass It is % or more, 54 mass% or more, 55 mass% or more, 56 mass% or more, 58 mass% or more, or 60 mass% or more. The upper limit of the SSS triglyceride content is preferably 85% by mass or less, more preferably 80% by mass or less, or 75% by mass or less, from the viewpoint of realizing oil-based confectionery with excellent bloom resistance during long-term storage.

In the oil or fat (A), the S _a S _b S _c triglyceride content is preferably 5 mass % or more when the total amount of the constituent SSS triglycerides is 100 mass %. However, S _a represents lauric acid (La) or myristic acid (M), S _b and S _c represent saturated fatty acids having 16 or more carbon atoms, and the total carbon number of S _a , S _b and S _c is 46. Even when the CB content is increased, from the viewpoint of realizing oil-based confectionery with excellent bloom resistance during long-term storage, the S _a S _b S _c triglyceride content is preferably 6% by mass or more, more preferably 8% by mass above, more preferably 10% by mass or more, 12% by mass or more, 14% by mass or more, or 15% by mass or more. The upper limit of the content of the S _a S _b S _c triglyceride is preferably 20% by mass from the viewpoint of realizing oil-based confectionery having excellent bloom resistance and exhibiting good melt-in-mouth and snap properties. or less, more preferably 18% by mass or less, still more preferably 17% by mass or less or 16.5% by mass or less.

Therefore, in one suitable embodiment, the SSS triglyceride content in the constituent triglycerides of the fat (A) is 40 mass% or more, and the S _a S _b S _c triglyceride content in the SSS triglyceride is 5 mass% or more.

S _a S _b S _c triglyceride is LaPSt triglyceride when S _a is La, and PPM triglyceride when S _a is M. Even when the CB content is increased, from the viewpoint of being able to further enjoy the effect of the present invention of realizing an oil-based confectionery having excellent bloom resistance during long-term storage and exhibiting good melt-in-mouth and snap properties, S _a is La It is preferable to be When the total amount of S _a S _b S _c triglyceride is 100 mass%, the LaPSt triglyceride content is preferably 70 mass% or more, 75 mass% or more, 80 mass% or more, or 85 mass% or more. The upper limit of the LaPSt triglyceride content in the S _a S _b S _c triglyceride is not particularly limited, and may be 100% by mass. In one suitable embodiment, the S _a S _b S _c triglyceride is substantially a LaPSt triglyceride, and the LaPSt triglyceride content of the S _a S _b S _c triglyceride is at least 85% by mass.

In the fat (A), when the total amount of the constituent SSS triglycerides is 100% by mass, the content of LaSS triglyceride (ie, La-containing mixed acid triglyceride) is preferably 40% by mass or more, more preferably is 45% by mass or more, 50% by mass or more, 55% by mass or more, or 60% by mass or more. The upper limit of the content of the LaSS triglyceride is preferably 85% by mass or less, more preferably 80% by mass or less, 75% by mass or less, 74% by mass or less, 72% by mass or less, or 70% by mass or less.

In the fat (A), the content of the LaLaLa triglyceride is preferably 20% by mass or less, more preferably 18% by mass or less, and 16% by mass or less, when the total amount of the constituent SSS triglycerides is 100% by mass Or it is 15 mass % or less. Thus, in one suitable embodiment, the LaLaLa triglyceride content in the SSS triglyceride is 20% by mass or less. The lower limit of the LaLaLa triglyceride content is not particularly limited, but is preferably 5% by mass or more, 6% by mass or more, 8% by mass or more, or 10% by mass or more.

The triglyceride composition of the oil phase of the first oil and fat composition for confectionery can be measured by a high-performance liquid chromatography (HPLC) method in accordance with "Standard oil and fat analysis test method 2.4.6.2-2013 established by the Japanese Oil Society." The triglyceride composition shown in the present invention is based on a value measured by a high-performance liquid chromatography (HPLC) method in accordance with the "Standard oil and fat analysis test method 2.4.6.2-2013 established by the Japanese Society for Oil Painting".

1st oil-fat composition for confectionery WHEREIN: As fats and oils (A), you may use the random transesterification resin of fats and oils (A-1) and fats and oils (A-2) individually by 1 type, and fats and oils (A-1) and fats and oils You may use in combination of 2 or more types of random transesterification resin of (A-2). Since it is easy to realize fats and oils (A) having the suitable oil phase composition described above, it is suitable to use in combination of two or more types of random transesterification resins of fats and oils (A-1) and fats and oils (A-2).

Hereinafter, as an embodiment in which two kinds of random transesterification resins of fats and oils (A-1) and fats and oils (A-2) are used in combination, the content of S _a S _b S _c triglycerides in the constituent SSS triglycerides is mutually constant. A preferred example of using a combination of two types of other random transesterified fats (1) and random transesterified fats (2) will be described.

In one suitable embodiment,

maintenance (A),

Random transesterification of fats and oils (A-1) and fats and oils (A-2), wherein the La content in constituent fatty acids is 20% by mass or more, and the S _a S _b S _c triglyceride content A1 in constituent SSS triglycerides is 15 mass % Random transesterification retention (1) of % or more;

Random transesterification of fats and oils (A-1) and fats and oils (A-2), wherein the La content in constituent fatty acids is 20% by mass or more, and the S _a S _b S _c triglyceride content A2 in constituent SSS triglycerides is 5 mass % Random transesterification retention of % or more and less than 15% by mass (2)

is a mixture of

It is characterized by satisfying A1-A2≥5. The significance of the types of fats and oils (A-1) and fats and oils (A-2) and the triglyceride content of S _a S _b S _c is as described above.

As described above, even when the CB content is increased, it is excellent in bloom resistance during long-term storage, and in order to further enjoy the effect of the present invention of realizing an oil-based confectionery that exhibits sufficient melting in the mouth and snap properties, It is preferable to adjust the oil phase composition of (A) to the above-described more suitable range. According to the present embodiment in which the random transesterification fat (1) and the random transesterification fat (2) are used in combination, it is suitable because it is easy to adjust to such a more suitable range.

Random transesterification fat (1) is a random transesterification fat of fats and oils (A-1) and fats and oils (A-2), La content in constituent fatty acid is 20 mass % or more, and S _a S _b in constituent SSS triglyceride It is a fat or oil with an S _c triglyceride content A1 of 15% by mass or more.

In the random transesterification fat (1), the La content is preferably 22% by mass or more, 23% by mass or more, or 24% by mass or more. The suitable range of the upper limit of the La content is as described above for the oil or fat (A).

In the random transesterified oil (1), the S _a S _b S _c triglyceride content A1 in the constituent SSS triglycerides is preferably 16% by mass or more, more preferably 17% by mass or more. The upper limit of the S _a S _b S _c triglyceride content A1 is preferably 25% by mass or less, more preferably 24% by mass or less, 22% by mass or less, or 20% by mass or less.

Other conditions of the oil phase composition of the random transesterified fat (1) are not particularly limited as long as a suitable oil phase composition of the above-described fat or oil (A) is realized in combination with the random transesterified fat (2), For example, you may decide within the range of the suitable oil phase composition mentioned above with respect to fats and oils (A).

Random transesterification fat (2) is a random transesterification fat of fats and oils (A-1) and fats and oils (A-2), La content in constituent fatty acid is 20 mass % or more, and S _a S _b in constituent SSS triglyceride S _c triglyceride content A2 is 5% by mass or more and less than 15% by mass.

In the random transesterification fat (2), the La content is preferably 22% by mass or more, more preferably 24% by mass or more, 25% by mass or more, 26% by mass or more, 28% by mass or more, or 30% by mass. More than that. The suitable range of the upper limit of the La content is as described above for the oil or fat (A).

In the random transesterification maintenance (2), the S _a S _b S _c triglyceride content A2 in the constituent SSS triglycerides has a value of the difference A1-A2 in relation to the above A1, preferably 5.5 or more, more Preferably, it is suitable to determine to be 6 or more or 6.5 or more. Specifically, the S _a S _b S _c triglyceride content A2 is preferably 14% by mass or less, more preferably 12% by mass or less, or 11% by mass or less, on the condition that it is 5% by mass or more.

Other conditions for the oil phase composition of the random transesterified fats and oils (2) are not particularly limited as long as a suitable oil phase composition of the above-mentioned fats and oils (A) is realized in combination with the random transesterified fats and oils (1). For example, you may decide within the range of the suitable oil phase composition mentioned above with respect to fats and oils (A).

Random transesterified fats (1) and random transesterified fats (2) may be mixed in any ratio, but even when the CB content is increased, the bloom resistance during long-term storage is excellent, and the texture and snap that melts in the mouth are sufficient. From the viewpoint of further enjoying the effect of the present invention of realizing oil-based confectionery showing sex, when the mass of random transesterified fats and oils (1) is X1 and the mass of random transesterified fats and oils (2) is X2, X1≥ It is desirable to satisfy the relation of X2. That is, it is preferable that the content of the random transesterified fats and oils (1) in fats and oils (A) is 50 mass % or more. X1 and X2 more preferably satisfy a relationship of 1.2 ≤ X1/X2, and more preferably satisfy a relationship of 1.4 ≤ X1/X2. The upper limit of the X1/X2 ratio can be, for example, 50 or less, 20 or less, 10 or less, 5 or less, 3 or less, or 2 or less.

The 1st oil-fat composition for confectionery may contain fats and oils (henceforth "other fats and oils") other than fats and oils (A) as long as the said conditions (1) and (2) are satisfied. Examples of other fats and oils include vegetable oils such as palm oil, palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice milk, sunflower oil, safflower oil, cacao butter, shea butter, mango kernel oil, flesh butter and illipe butter. , animal fats and oils such as beef tallow, fat and oil, pork fat, fish oil and light oil, and fats and oils obtained by treating these fats and oils with hydrogenation, fractionation, and the like. The content of the other fats and oils is preferably 10% by mass or less, 5% by mass or less, 3% by mass or less, or 1% by mass or less when the total amount of the oil and fat composition for confectionery is 100% by mass, and it does not need to be included ( 0% by mass).

Even when it contains other fats and oils, it is preferable that the composition of the whole oil phase of the 1st oil-fat composition for confectionery satisfies the above-mentioned suitable range of a fatty acid composition and a triglyceride composition. For example, regarding the fatty acid composition, (1) when the total amount of the constituent fatty acids is 100% by mass, the unsaturated fatty acid content is preferably less than 20% by mass, (2) the total amount of the constituent saturated fatty acids is 100% by mass When expressed as %, the total content of P and St preferably satisfies the condition of 30% by mass or more, and with respect to the triglyceride composition, (3) when the total amount of the constituent triglycerides is 100% by mass When the SSS triglyceride content is preferably 40 mass% or more, (4) when the total amount of the constituent SSS triglycerides is 100 mass%, the S _a S _b S _c triglyceride content is preferably 5 mass% or more , (5) When the total amount of the constituent SSS triglycerides is 100% by mass, the content of LaSS triglycerides (ie, La-containing mixed acid triglycerides) is preferably 40% by mass or more, (6) the constituent SSS When the total amount of triglyceride is 100% by mass, the content of LaLaLa triglyceride preferably satisfies the condition of 20% by mass or less. More suitable conditions for the fatty acid composition or triglyceride composition for these (1) to (6) are as described above.

In the first oil and fat composition for confectionery use, the content of trans fatty acids is preferably less than 5% by mass, more preferably less than 3% by mass and less than 2% by mass, when the total amount of the constituent fatty acids is 100% by mass. Or it is less than 1.5 mass %. Since the oil-fat composition for confectionery of this invention is rich in compatibility with CB, even if it is a low-trans fatty acid system like this, it is suitable.

Moreover, the 1st oil-fat composition for confectionery may contain other components as long as the effect of this invention is exhibited. Other ingredients include, for example, water, emulsifier, thickening and stabilizer, salting agent such as table salt and potassium chloride, acidulant such as citric acid, acetic acid, lactic acid and gluconic acid, milk, condensed milk, skim milk powder, casein, whey powder, butter and cream Milk and dairy products such as natural cheese, processed cheese and fermented milk, sucrose, liquid sugar, honey, glucose, maltose, oligosaccharide, starch syrup, sorbitol, reduced starch syrup, saccharides such as malases, sugar alcohols, dextrins, stevia and aspartame, etc. sweeteners, coloring agents such as β-carotene, caramel, and red yeast rice pigments, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soybean protein, eggs and various processed egg products, flavoring agents, seasonings, pH adjusters, food preservatives, and food materials and food additives such as shelf life improvers, fruits, fruit juices, coffee, nut paste, spices, cacao mass, cocoa powder, grains, pulses, vegetables, meat and fish and shellfish.

Examples of the emulsifier include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, glycerin organic acid fatty acid esters, polyglycerol fatty acid esters, polyglycerol condensed ricinoleate esters, calcium stearoyl lactate, and stearoyl. sodium lactate, polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin, enzymatically treated lecithin, saponins and the like. You may use these individually by 1 type or in combination of 2 or more types.

Examples of thickening and stabilizing agents include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, and methylcellulose. , agar, glucomannan, gelatin, starch, modified starch, and the like. You may use these individually by 1 type or in combination of 2 or more types.

In the first oil and fat composition for confectionery use, the content of the other components can be appropriately selected depending on the purpose of use of those components, etc., and is not particularly limited. It is 20 mass % or less, 15 mass % or less, or 10 mass % or less.

The first oil-based confectionery composition for confectionery can provide oil-based confectionery having excellent bloom resistance during long-term storage even when the CB content is increased to such an extent that cacao flavor can be favorably felt. The first oil-based confectionery composition for confectionery use can also provide oil-based confectionery exhibiting good mouth-melting texture and snap properties. Therefore, the 1st oil-and-fat composition for confectionery is suitable for use in oil-based confectionery including chocolates, creams such as sugar cream and butter cream, and is particularly suitable for use in chocolates.

Among these uses, the first oil-fat composition for confectionery can be suitably used as a no-temper type hard butter composition for chocolates, particularly for no-temper type chocolates that do not require a tempering operation. The CB content in the oil phase is, for example, 10% by mass or more, 15% by mass or more, 20% by mass can be raised to more than .

As mentioned above, the 1st oil-fat composition for confectionery is suitable also for creams. For example, it is suitable for creams such as coating, filling, sand, topping, and spread. By using the first oil and fat composition for confectionery use, good heat resistance can be obtained, and, for example, stickiness can be maintained even when touched after being stored at a certain temperature, so that it can be used particularly suitably for creams for coating. can

[Method for Producing Oil and Fat Composition for Confectionery]

An example of the manufacturing method of the 1st oil-fat composition for confectionery is demonstrated.

In one embodiment, the method for producing the first oil-fat composition for confectionery use,

Fats and oils (A-1) having a La content of 35 to 60% by mass in constituent fatty acids and fats and oils (A-2) having a P content of 35% by mass or more in constituent fatty acids (A-2) are randomly transesterified to prepare fats and oils (A), When the mass of fats and oils (A-1) is M1 and the mass of fats and oils (A-2) is M2, the mass ratio M2/M1 is random transesterification in the range of 0.25 to 2, and

Adjusting the blending amount of fats and oils (A) so that the content of fats and oils (A) in the oil phase is 80% by mass or more

includes

In addition, regarding the type of fats and oils (A-1) and fats and oils (A-2), suitable aspects (suitable fatty acid composition and triglyceride composition) of fats and oils (A), and suitable compositions of fats and oils for confectionery, the above [for confectionery Oil and fat composition] as described in the section.

First, a fat and oil mixture is prepared by mixing fats and oils (A-1) and fats and oils (A-2). As long as a fat or oil composition for confectionery that satisfies the above conditions (1) and (2) is obtained, two or more types of fats and oils may be used in combination as the fats and oils (A-1), and two or more types of fats and oils may be used as the fats and oils (A-2). It may be used in combination, and a fat or oil mixture may be prepared by further using fats and oils other than fats and oils (A-1) and fats and oils (A-2).

In the oil and fat blend, the mass ratio M2/M1 is in the range of 0.25 to 2, when the mass of the fat (A-1) is M1 and the mass of the fat (A-2) is M2. The lower limit of the mass ratio M2/M1 is preferably 0.3 or more, and the upper limit is preferably 1.5 or less, more preferably 1.3 or less, 1.25 or less, 1.2 or less, 1.15 or less, 1.1 or less, or 1.05 or less.

Next, random transesterification is performed with respect to the prepared fats and oils blend to obtain random transesterified fats and oils (oils and fats (A)).

In the implementation of random transesterification, a chemical catalyst may be used or an enzyme may be used. As a chemical catalyst, alkali metal catalysts, such as sodium methylate, etc. are mentioned, for example. In addition, the enzyme is derived from microorganisms such as Alcaligenes, Rhizopus, Aspergillus, Mucor, and Penicillium, for example. lipase to be used; and the like. In addition, the lipase may be immobilized on an ion exchange resin or a carrier such as diatomaceous earth or ceramic and used as an immobilized lipase, or may be used in the form of a powder.

Oils and fats after random transesterification may be purified. As the purification method, bleaching, deodorization, and the like are appropriately selected. In particular, when a chemical catalyst such as sodium methylate is used in random transesterification, it is preferable to perform deactivation/removal treatment of the added chemical catalyst to stabilize the quality of the resulting oil-fat composition for confectionery. The purification method is not particularly limited. For example, an acid sufficient to deactivate the added chemical catalyst and an adsorbent in an amount of 0.1 to 8.0% by mass are added to the obtained random transesterified oil, and the bleaching temperature is 75 to 105°C. , Deactivation treatment of the chemical catalyst and bleaching treatment may be performed under reduced pressure for a bleaching time of 15 to 60 minutes, and deodorization may be performed at a deodorization temperature of 180 to 265 ° C. and a deodorization time of 20 to 90 minutes. The type or amount of acid used for deactivation of the chemical catalyst is not particularly limited. For example, when sodium methylate is used as the chemical catalyst, an equivalent amount of a polyhydric carboxylic acid or the like may be used. . In addition, silica gel, activated carbon, etc. may be used in addition to clay as the adsorbent for bleaching.

The 1st oil-fat composition for confectionery use may use the random transesterified fats and oils obtained in this way individually by 1 type, and may mix and use 2 or more types of random transesterified fats and oils. Since it is easy to adjust the oil phase composition of the fat or oil (A) to the more suitable range described above, as described above, the content of S _a S _b S _c triglycerides in the constituent SSS triglycerides is different from each other to a certain extent Random transesterified fat (1) It is suitable to use in combination of two types of and random transesterification fat (2). When used in combination, the appropriate amount ratio is as described above.

In addition, you may subject the obtained transesterification fat and oil to a classification|fractionation process, unless the effect of this invention is impaired. Examples of the fractionation treatment include known treatments such as wet fractionation using solvents such as acetone and hexane, dry fractionation without using solvents, and the like.

The manufacturing method of the 1st oil-fat composition for confectionery uses the fats and oils (A) prepared in this way, and adjusts the compounding quantity of fats and oils (A) so that the content of fats and oils (A) in an oil phase may be 80 mass % or more.

The suitable range of the content of fats and oils (A) in the oil phase and components other than fats and oils (A) that can be blended in the oil and fat composition for confectionery are as described in the above [fat and oil composition for confectionery] section.

[oil-based sweets]

Oil-based confectionery can be manufactured using the 1st oil-and-fat composition for confectionery. The present invention also provides such oil-based confectionery.

The oil-based confectionery of the present invention is characterized by containing the first oil-fat composition for confectionery use. In a preferred embodiment, the oil-based confectionery of the present invention is chocolates or creams having an oil phase as a continuous phase, and the first oil-fat composition for confectionery is used for all or part of the oil phase. Therefore, in one embodiment, the oil-based confectionary of the present invention is chocolates or creams.

In the present invention, "chocolates" are not only chocolate and quasi-chocolate defined by the National Chocolate Industry Fair Trade Association, but also raw chocolate, white chocolate, colored chocolate, etc. using cocoa mass, cocoa butter, cocoa, etc. It is a concept including food, and various powdered foods such as cocoa mass, cocoa powder, and powdered milk, and raw materials selected from oils and fats, saccharides, emulsifiers, flavorings, and colorings are mixed in an arbitrary ratio, and rolling and conching are performed by a conventional method. Refers to what is obtained through processing.

Incidentally, creams in the present invention is a general term for creams containing fats and oils as a continuous phase, regardless of whether they are hydrated or anhydrous types containing sweeteners such as sugar solutions or eggs, for example, sugar cream, butter cream, or melted cream. type creams and double emulsified creams; and the like.

The usage-amount of the 1st oil-and-fat composition for confectionery in oil-based confectionery of this invention is preferably 60 mass % or more, More preferably 65 mass % or more, or 70 mass % or more in the total fats and oils contained in oil-based confectionery. The upper limit of the amount used is not particularly limited, but from the viewpoint of realizing a sufficient CB content, it is preferably 90% by mass or less, 85% by mass or less, or 80% by mass or less.

In the oil-based confectionary of the present invention, the CB content in the oil phase is preferably 5% by mass or more, more preferably 7% by mass or more, 8% by mass or more, and 9% by mass or more, from the viewpoint of providing an oil-based confectionery exhibiting a desirable cocoa flavor. It is mass % or more or 10 mass % or more. The oil-based confectionery of the present invention can further increase the CB content in the oil phase while suppressing blooming during long-term storage. For example, in the oil-based confectionary of the present invention, even if the CB content in the oil phase is increased to 12% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 18% by mass or more, or 20% by mass or more do. The upper limit of the CB content is preferably 30% by mass or less or 25% by mass or less from the viewpoint of suppressing blooming during long-term storage. Therefore, in one preferred embodiment, the oil-based confectionary of the present invention has a cocoa butter (CB) content of 5 to 25% by mass in the oil phase.

You may manufacture the oil-based confectionery of this invention by conventionally well-known arbitrary methods except using the 1st oil-fat composition for confectionery as a fat-fat composition for confectionery.

In the oil-based confectionery of the present invention manufactured using the first oil-based confectionery composition for confectionery, when the CB content is increased to such an extent that the cacao flavor can be favorably felt (for example, the CB content in the oil phase is 10% by mass or more, 15% by mass or 20% by mass or more), bloom generation can be suppressed over a long period of 120 days under the temperature cycle condition of repeating 15°C for 12 hours and 25°C for 12 hours, and very high bloom resistance can be exhibited. The oil-based confectionery of the present invention manufactured using the first oil-based confectionery composition for confectionery further exhibits good heat resistance, and can maintain a state in which stickiness is suppressed even when touched after being stored under a constant temperature, for example.

<<Second Embodiment>>

Hereinafter, a second embodiment of the present invention will be described. The second embodiment of the present invention can solve and achieve the problems and effects in the above-described second aspect of the present invention.

[Confectionery fat composition]

The oil-fat composition for confectionery according to the second embodiment of the present invention (hereinafter also referred to as "the second oil-fat composition for confectionery") is characterized by satisfying the following conditions (1) to (3).

(1) SSS triglyceride content in constituent triglycerides is 40% by mass or more

(2) S _a S _b S _c triglyceride content in SSS triglyceride is 5% by mass or more

(3) The ratio SFC-25/SFC-35 of the solid fat content SFC-25 (%) at 25°C and the solid fat content SFC-35 (%) at 35°C is 4.3 to 7.5

only,

S represents a saturated fatty acid,

S _a represents lauric acid (La) or myristic acid (M);

S _b and S _c represent saturated fatty acids having 16 or more carbon atoms;

The total carbon number of S _a , S _b and S _c is 46.

-Condition (1)-

Condition (1) relates to the content of SSS triglycerides in constituent triglycerides. The 2nd oil-fat composition for confectionery has an SSS triglyceride content of 40 mass % or more when the whole amount of the constituent triglyceride is 100 mass %.

In combination with conditions (2) and (3), even when the CB content is increased, from the viewpoint of realizing oil-based confectionery having excellent bloom resistance during long-term storage, in combination with baked confectionery, melting in the mouth of baked confectionery From the viewpoint of realizing an oil-based confectionery that exhibits a texture that melts in the mouth that matches the texture, the SSS triglyceride content is preferably 45% by mass or more, more preferably 50% by mass or more, 52% by mass or more, or 54% by mass. or more, 55% by mass or more, 56% by mass or more, 58% by mass or more, or 60% by mass or more.

The upper limit of the SSS triglyceride content is, in combination with conditions (2) and (3), from the viewpoint of realizing an oil-based confectionery having excellent bloom resistance, and a melt-in-mouth texture matching that of baked confectionery. From the viewpoint of realizing oil-based confectionery, the content is preferably less than 85 mass%, more preferably 80 mass% or less, 75 mass% or less, 70 mass% or less, 68 mass% or less, 66 mass% or less, or 65 mass% or less. to be.

In addition, as will be described later, in the second fat and oil composition for confectionery, the La content in the constituent fatty acids is preferably 25% by mass or more, and the second fat and oil composition for confectionery is a fat and oil composition for confectionery containing high lauric acid. Suitable.

-Condition (2)-

Condition (2) relates to the S _a S _b S _c triglyceride content in the SSS triglyceride. The 2nd oil-fat composition for confectionery has a S _a S _b S _c triglyceride content of 5 mass % or more when the whole amount of the structural SSS triglyceride is 100 mass %.

In combination with the conditions (1) and (3), even when the CB content is increased, from the viewpoint of realizing oil-based confectionery with excellent bloom resistance during long-term storage, in combination with baked confectionery, melt in the mouth of baked confectionery From the viewpoint of realizing an oil-based confectionery that exhibits a texture that melts in the mouth that matches the texture, the content of the S _a S _b S _c triglyceride is preferably 6% by mass or more, more preferably 8% by mass or more, still more preferably is 10% by mass or more, 10.5% by mass or more, or 11% by mass or more.

The upper limit of the S _a S _b S _c triglyceride content is, in combination with the conditions (1) and (3), from the viewpoint of realizing an oil-based confectionery having excellent bloom resistance, matching the melt-in-your-mouth texture of baked confectionery It is preferably 20% by mass or less, more preferably 15% by mass or less, still more preferably 13% by mass or less, from the viewpoint of realizing an oil-based confectionery that exhibits a melting sensation in the mouth. In combination with the conditions (1) and (3), especially when the triglyceride content of the corresponding Sa S _{b S c} is (5% by mass or more) 13% by mass or less, even when the CB content is increased, bloom resistance during long-term storage In addition to being excellent in properties, it is suitable because the effect of the present invention of showing a melt-in-your-mouth texture matched with the melt-in-your-mouth texture of baked confectionery can be enjoyed more.

Thus, in one suitable embodiment, the S _a S _b S _c triglyceride content in the SSS triglyceride is greater than or equal to 5% by mass and less than or equal to 13% by mass.

The upper limit of the S _a S _b S _c triglyceride content is more preferably 12.5% by mass or less or 12% by mass or less.

S _a S _b S _c triglyceride is LaPSt triglyceride when S _a is La, and PPM triglyceride when S _a is M. Here, St represents stearic acid and P represents palmitic acid, and the same applies below.

In the combination of conditions (1) and (3), even when the CB content is increased, oil-based confectionery that exhibits a melt-in-your-mouth texture that matches the melt-in-your-mouth texture of baked confectionery with excellent bloom resistance during long-term storage It is preferable that Sa is _La from a viewpoint which can further enjoy the effect of this invention to realize. When the total amount of S _a S _b S _c triglyceride is 100 mass%, the LaPSt triglyceride content is preferably 70 mass% or more, 75 mass% or more, 80 mass% or more, or 85 mass% or more. The upper limit of the LaPSt triglyceride content in the S _a S _b S _c triglyceride is not particularly limited, and may be 100% by mass. In one suitable embodiment, the S _a S _b S _c triglyceride is substantially a LaPSt triglyceride, and the LaPSt triglyceride content of the S _a S _b S _c triglyceride is at least 85% by mass.

The triglyceride composition in the oil phase, including the SSS triglyceride content and the S _a S _b S _c triglyceride content for the above conditions (1) and (2), as described for the first oil and fat composition for confectionery, "Japan It can be measured by a high-performance liquid chromatography (HPLC) method in conformity with the “Standards for Analysis of Fats and Oils 2.4.6.2-2013” established by the Society of Emulsification.

-Condition (3)-

Condition (3) relates to the solid fat content. In the second oil and fat composition for confectionery use, the ratio SFC-25/SFC-35 of the solid fat content SFC-25 (%) at 25°C and the solid fat content SFC-35 (%) at 35°C is 4.3 to 4.3 It is in the range of 7.5.

In combination with the conditions (1) and (2), even when the CB content is increased, the bloom resistance during long-term storage is excellent, and the melt-in-your-mouth texture matched with the melt-in-your-mouth texture of baked confectionery of the present invention From the viewpoint of being able to enjoy the effect more, the ratio SFC-25/SFC-35 is preferably 4.5 or more, more preferably 4.8 or more, 5 or more, 5.2 or more, 5.4 or more or 5.5 or more.

The upper limit of the ratio SFC-25/SFC-35 is, in combination with the conditions (1) and (2), from the viewpoint of realizing an oil-based confectionery having excellent bloom resistance, from the viewpoint of achieving a melt-in-mouth texture of baked confectionery and a matching mouthfeel. It is preferably 7 or less, more preferably 6.8 or less, 6.6 or less, or 6.5 or less from the viewpoint of realizing an oil-based confectionery exhibiting a melting texture.

The values of SFC-25 and SFC-35 are not particularly limited as long as condition (3) is satisfied, but a melt-in-your-mouth texture that closely matches that of baked confectionery in combination confectionery with baked confectionery From the viewpoint of realizing the oil-based confectionary shown, the content of SFC-35 is preferably 11% or less, more preferably 10% or less, 9% or less, 8% or less, 7.5% or less, or 7% or less. Thus, in one suitable embodiment, the SFC-35 is less than or equal to 11%. The lower limit of SFC-35 is not particularly limited as long as condition (3) is satisfied in relation to SFC-25. From the viewpoint of realizing an oil-based confectionery exhibiting texture, it is preferably 2% or more, 3% or more, 4% or more, or 5% or more.

The solid fat content of the 2nd oil-and-fat composition for confectionery can be measured by the pulse NMR (direct method) described in cd16b-93 of AOCS official method. The solid fat content SFC-25 at 25 ° C shown in the present invention is a value measured by the pulse NMR (direct method) for a sample (fat composition for confectionery) left still for 30 minutes in a thermostat set at 25 ° C ( based on paid conversion). In addition, the solid fat content SFC-35 at 35 ° C shown in the present invention is the value (oil phase conversion) measured by the pulse NMR (direct method) with respect to the sample left for 30 minutes in a thermostat set at 35 ° C. based on

-Other conforming conditions-

It is preferable that the 2nd oil-fat composition for confectionery satisfies the following conditions regarding an oil phase composition in addition to said conditions (1)-(3). As a result, even when the CB content is increased, an oil-based confectionery having excellent bloom resistance during long-term storage is realized, and an oil-based confectionery that exhibits a melt-in-mouth texture matched with that of a baked confectionery in a combination confectionery with baked confectionery It is possible to further enjoy the effect of the present invention of realizing sweets.

In the second oil and fat composition for confectionery use, when the total amount of SSS triglyceride is 100 mass%, the content of LaSS triglyceride (ie, La-containing mixed acid triglyceride) is preferably 40 mass% or more, more preferably is 45% by mass or more, 50% by mass or more, 55% by mass or more, or 60% by mass or more. Thus, in one suitable embodiment, the LaSS triglyceride content in the SSS triglyceride is at least 40% by mass. The upper limit of the content of the LaSS triglyceride is preferably 85% by mass or less, more preferably 80% by mass or less, 75% by mass or less, 74% by mass or less, 72% by mass or less, or 70% by mass or less.

In the second oil composition for confectionery use, the content of LaLaLa triglyceride is preferably 20% by mass or less, more preferably 18% by mass or less, and 16% by mass or less when the total amount of SSS triglyceride is 100% by mass. Or it is 15 mass % or less. Thus, in one suitable embodiment, the LaLaLa triglyceride content in the SSS triglyceride is 20% by mass or less. The lower limit of the LaLaLa triglyceride content is not particularly limited, but is preferably 5% by mass or more, 6% by mass or more, 8% by mass or more, or 10% by mass or more.

In the second oil and fat composition for confectionery use, the saturated fatty acid content is preferably 70% by mass or more, 75% by mass or more, 76% by mass or more, 78% by mass or more, when the total amount of the constituent fatty acids is 100% by mass, or It is 80 mass % or more. The upper limit of the saturated fatty acid content is not particularly limited, but is preferably 90% by mass or less, 88% by mass or less, 86% by mass or less, or 85% by mass or less.

2nd oil-fat composition for confectionery WHEREIN: When the whole amount of the constituent fatty acid is 100 mass %, La content is preferably 25 mass % or more. The 2nd oil-fat composition for confectionery can suppress the generation|occurrence|production of bloom in long-term storage even if it is a case where the CB content rate in an oil phase is raised to 10 mass % or more so that it may mention later in the system with high lauric acid content in this way. The upper limit of the La content is preferably 40% by mass or less or 35% by mass or less from the viewpoint of being able to enjoy the effect of the present invention more.

In the second oil and fat composition for confectionery use, the total content of palmitic acid (P) and stearic acid (St) is preferably 40% by mass or more when the total amount of the constituent saturated fatty acids is 100% by mass. It is as described above that the second oil-fat composition for confectionery is preferably a high-lauric acid-containing system, and the effect of the present invention can be further enjoyed by containing a relatively long-chain fatty acid such as P or St within the above suitable range. . Thus, in one suitable embodiment, the total content of palmitic acid (P) and stearic acid (St) in the constituent saturated fatty acids is at least 40% by mass. The total content of P and St is more preferably 42% by mass or more, 43% by mass or more, or 44% by mass or more. The upper limit of the total content of P and St is preferably 60% by mass or less, more preferably 55% by mass or less, or 50% by mass or less.

Among them, the P content is preferably higher than the St content, and the P content is preferably 2% by mass or more, 4% by mass or more, or 5% by mass or more higher than the St content. In this case, the difference between the P content and the St content (P content (%) - St content (%)) is preferably 20 mass% or less, and more preferably 15 mass% or less or 10 mass% or less. desirable.

In the second oil and fat composition for confectionery use, the content of saturated fatty acids having 20 or more carbon atoms is preferably 0.5% by mass or more, 0.6% by mass or more, 0.8% by mass or more, when the total amount of the constituent saturated fatty acids is 100% by mass. It is 1 mass % or more. In the combination of the above conditions (1) and (2), the above condition (3) tends to be easily adjusted to a suitable range by containing a predetermined amount of such a long-chain saturated fatty acid. The upper limit of the content of the saturated fatty acid having 20 or more carbon atoms is preferably 3% by mass or less, 2.8% by mass or less, 2.6% by mass or less, 2.5% by mass or less, 2.4% by mass or less, 2.2% by mass or less, or 2% by mass or less.

In addition, the content of the trans fatty acid in the 2nd oil-fat composition for confectionery may be carried out similarly to the case of the case of the 1st fat-fat composition for confectionery. Even if the 2nd oil-fat composition for confectionery is a low-trans fatty acid type|system|group, since it has many compatibility with CB, it is suitable.

The fatty acid composition of the oil phase of the second oil and fat composition for confectionery, as described for the oil and fat composition for confectionery of the first confectionery composition, "Japanese oil painting society establishment standard oil and fat analysis test method 2.4.2.3-2013" or "Japanese oil painting society established standard oil and fat analysis test method Test method 2.4.4.3-2013”, it can be measured by a capillary gas chromatography method.

An example of the manufacturing method of the 2nd oil-fat composition for confectionery is demonstrated.

First, in the constituent fatty acid composition, a fat and oil blend in which the saturated fatty acid content, the La content, and the total content of P and St are preferably within the above-described appropriate range is prepared. It is preferable to prepare the oil and fat blend so that the content of the saturated fatty acid having 20 or more carbon atoms falls within the above-mentioned suitable range because it is easy to adjust the condition (3) to the suitable range.

The oil and fat used to prepare the fat and oil mixture is not particularly limited, and examples thereof include palm oil, palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice milk, sunflower oil, safflower oil, cacao butter, shea butter, and mango Plant fats and oils such as kernel oil, flesh butter and illipe butter, animal fats and oils such as tallow, fat, pork fat, fish oil and light oil, and fats and oils subjected to one or two or more treatments selected from hydrogenation, fractionation and transesterification to these fats and oils What is necessary is just to prepare the above oil-and-fat formulation by mixing 1 type, or 2 or more types.

Next, transesterification is performed with respect to the prepared oil and fat blend to obtain transesterified oil.

The transesterification may be a random transesterification reaction or a site-specific transesterification reaction, but the transesterification by a random transesterification reaction, including the condition (2) above, adjusts the triglyceride composition to the above-mentioned suitable aspect/range It is preferable because it is easy to do.

In transesterification, chemical catalysts and enzymes may be used, examples of those chemical catalysts and enzymes are as described for the first oil-fat composition for confectionery use.

You may refine|purify the fats and oils after transesterification. The method and conditions of refining are as having demonstrated the 1st oil-fat composition for confectionery use.

The 2nd oil-fat composition for confectionery use may be transesterification oil itself obtained in this way, or what mixed 2 or more types of transesterification oil obtained may be sufficient as it. It is preferable from the viewpoint of easy production of a fat or oil composition for confectionery that satisfies all of the above conditions (1) to (3) by mixing two or more types of the obtained transesterified oil.

Further, as long as all of the above conditions (1) to (3) are satisfied, the obtained transesterified oil may be subjected to fractionation treatment. Examples of the fractionation treatment include known treatments such as wet fractionation using solvents such as acetone and hexane, dry fractionation without using solvents, and the like.

The 2nd oil-fat composition for confectionery may contain fats and oils (henceforth "other fats and oils") other than transesterification oil, as long as all the said conditions (1) - (3) are satisfied. Examples of other fats and oils and their contents may be the same as those described for the first oil and fat composition for confectionery use.

Moreover, the 2nd oil-fat composition for confectionery may contain other components as long as the effect of this invention is exhibited. Examples of other components and their contents may be the same as those described for the first oil-fat composition for confectionery use.

The second oil-based confectionery composition for confectionery can provide oil-based confectionery having excellent bloom resistance during long-term storage even when the CB content is increased to such an extent that cacao flavor can be favorably felt. The second oil-based confectionery composition for confectionery use can also provide oil-based confectionery exhibiting good melt-in-your-mouth feel, and furthermore, oil-based confectionery exhibiting good heat resistance. Therefore, the 2nd oil-and-fat composition for confectionery is suitable for use in oil-based confectionery products including creams such as chocolates, sugar cream, and butter cream, and is particularly suitable for use in chocolates.

The second oil-fat composition for confectionery can also provide a melt-in-your-mouth texture matching that of baked confectionery in combination confectionery with baked confectionery. Therefore, the 2nd oil-fat composition for confectionery is suitable for combination confectionery of oil-based confectionery and baked confectionery.

Among these applications, the second oil-fat composition for confectionery can be suitably used as a no-temper type hard butter composition for chocolates, particularly for no-temper type chocolates that do not require a tempering operation. The CB content in the oil phase is, for example, 10% by mass or more, 15% by mass or more, 20% by mass can be raised to more than . In addition, in this specification, "oil phase" and "fat and oil content" mean that other than triglyceride, oil-soluble components were combined.

As mentioned above, the 2nd oil-fat composition for confectionery is suitable also for creams. For example, it is suitable for creams such as coating, filling, sand, topping, and spread. Like the 1st oil-fat composition for confectionery, by using the 2nd oil-fat composition for confectionery, favorable heat resistance can be obtained, and, for example, even if it touches after storage under a certain temperature, the state in which stickiness is suppressed can be maintained, In particular, it can be used suitably for creams for coating.

[oil-based sweets]

Oil-based confectionery can be manufactured using the 2nd oil-and-fat composition for confectionery. The present invention also provides such oil-based confectionery.

The oil-based confectionery of the present invention is characterized by containing the second oil-fat composition for confectionery use. In a preferred embodiment, the oil-based confectionery of the present invention is chocolates or creams having an oil phase as a continuous phase, and the second oil-fat composition for confectionery is used for all or part of the oil phase. Therefore, in one embodiment, the oil-based confectionary of the present invention is chocolates or creams.

The usage-amount of the 2nd oil-fat composition for confectionery in the oil-based confectionery of this invention is good also as the range demonstrated about the 1st oil-fat composition for confectionery.

In the oil-based confectionary of the present invention, the CB content in the oil phase may be within the range described for the first embodiment.

You may manufacture the oil-based confectionery of this invention by conventionally well-known arbitrary methods except using the 2nd oil-fat composition for confectionery as a fat-fat composition for confectionery.

In the oil-based confectionery of the present invention manufactured using the second oil-fat composition for confectionery, when the CB content rate is increased to the extent that the cacao flavor can be felt favorably (for example, the CB content in the oil phase is 10% by mass or more, 15% by mass or 20% by mass or more), bloom generation can be suppressed over a long period of 120 days under the temperature cycle condition of repeating 15°C for 12 hours and 25°C for 12 hours, and very high bloom resistance can be exhibited.

The oil-based confectionery of the present invention produced using the second oil-based confectionery composition for confectionery has little or no adhesion to fingers or oil-off when the surface is touched with a finger, even when stored for 3 days in a 30°C environment. , and can exhibit very high heat resistance, such as no deformation being observed at the location touched by a finger.

The oil-based confectionary of the present invention produced using the second oil-based confectionery composition can also exhibit a melt-in-your-mouth texture that matches the melt-in-your-mouth texture of baked confectionery in combination confectionery with baked confectionery. In such combination confectionary, the amount of oil-based confectionery of the present invention used may be preferably 1 part by mass or more, 1.5 parts by mass or more, or 2 parts by mass or more with respect to 1 part by mass of baked confectionery, and is preferably 10 parts by mass. Hereinafter, it is good also considering it as 8 parts by mass or less, 6 parts by mass or less, or 5 parts by mass or less. In combination confectionery, conventionally known cookies, biscuits, and the like may be used for baked confectionery. By using the oil-based confectionery of the present invention, regardless of the type of baked confectionery, it is possible to realize a flavor with a sense of unity and richness.

Example

Hereinafter, the present invention will be specifically described by showing examples. However, this invention is not limited to the Example shown below. In addition, in the following, "part" and "%" mean "part by mass" and "% by mass", respectively, unless otherwise specified.

<<First Embodiment>>

The first embodiment of the present invention will be specifically described by giving examples.

[Measurement/evaluation method]

Hereinafter, the measurement/evaluation method is demonstrated.

<Measurement of Oil Phase Composition of Oil and Fat Composition for Confectionery>

-Measurement of fatty acid composition-

The fatty acid composition of the oil phase of the fat and oil compositions for confectionery prepared in Examples and Comparative Examples was determined according to "Japanese Oil Painting Society Established Standard Oil and Fat Analysis Test Method 2.4.2.3-2013" or "Japanese Oil and Oil Society Established Standard Oil and Fat Analysis Test Method 2.4.4.3- 2013”, and measured by the capillary gas chromatography method.

Various measurement conditions are as follows.

(Injection method) Split method

(Detector) FID detector

(Carrier gas) Helium 1ml/min

(Column) "TC-70" (φ0.25 mm × 0.25 μm × 60 m) manufactured by GL Science Co., Ltd.

(column temperature) 190°C

(analysis time) 40 minutes

(inlet temperature) 250℃

(detector temperature) 260℃

(split ratio) 100:1

-Measurement of Triglyceride Composition-

The triglyceride (triacylglycerin) composition of the oil phase of the fat and oil composition for confectionery prepared in Examples and Comparative Examples was determined by high-speed liquid chromatography ( HPLC) method.

Various measurement conditions are as follows.

(detector): differential refraction detector

(Column): Docosil column (DCS)

(Mobile phase): acetone : acetonitrile = 65:35 (volume ratio)

(flow rate): 1ml/min

(column temperature): 40°C

(back pressure): 3.8 MPa

<Evaluation of Bloom of Oily Confectionery>

About the oil-based confectionery manufactured in the Example and the comparative example, the bloom test was implemented in the following procedure, and the bloom was evaluated. In detail, the sample (oil-based confectionery) was stored stationary for 120 days from the date of manufacture in a program thermostat set at 15 ° C. for 12 hours and then at 25 ° C. for 12 hours. Then, the sample surface was visually observed on the 30th, 60th, 90th and 120th days from the date of manufacture, and bloom was evaluated according to the following evaluation criteria.

Bloom Rating Criteria:

+: Bloom is not seen on the sample surface, and it is shiny

±: Bloom is not seen on the sample surface, but there is no luster

-: Bloom is seen on a part of the sample surface

--: Severe bloom is seen on the sample surface

<Evaluation of snap properties of oil-based confectionery>

About the oil-based confectionery manufactured by the Example and the comparative example, after temperature-controlling at 20 degreeC, snap property was evaluated according to the following evaluation criteria.

Criteria for evaluation of snap properties:

+++: Has refreshing snap properties and is very good

++: indicates good snap properties

+: slightly sticky, but can be divided without problems

-: sticky, bad

--: In addition to being sticky, the cut surface exhibits a slightly elongated physical property, which is poor.

<Evaluation of melting texture of oily confectionery>

Sensory evaluation was performed on the oil-based confectionery produced in Examples and Comparative Examples according to the following evaluation criteria by 10 expert panelists. In addition, the total score of 10 professional panelists was obtained, +++ for 45 to 50 points, ++ for 38 to 44 points, + for 30 to 37 points, -, 0 for 14 to 29 points In the case of 13 to 13 points, the result was shown in Table 3 as -. In addition, prior to the evaluation, the degree of sensory corresponding to each score was matched among the panelists.

Evaluation Criteria for Melting in the Mouth:

5 points: very good

3 points: good

1 point: slightly poor

0 points: bad

<Production Example 1-1> (Production of random transesterification fat (a))

75 parts of palm kernel oil (corresponding to "oil and fat (A-1)"; 50.1% lauric acid (La) content in constituent fatty acids) and palm oil, hydrogenated until the iodine value becomes 1 or less 25 parts of extremely hydrogenated oil (corresponding to “oil and fat (A-2)”; La content 0.2%, palmitic acid (P) content 44.6%, stearic acid (St) content 53.6% in constituent fatty acids) are mixed in a molten state, It was decided to keep it mixed. This mixed oil was placed in a four-necked flask and heated at a liquid temperature of 110°C under vacuum for 30 minutes. Thereafter, sodium methoxide of a random transesterification catalyst was added at a ratio of 0.2% to oil, the liquid temperature was adjusted to 85 ° C., and the mixture was heated again under vacuum for 1 hour to carry out a random transesterification reaction, then citric acid was added to neutralize sodium methoxide. did. Subsequently, bleaching was performed by adding clay (white soil amount: 3% per oil, treatment temperature: 85° C.), filtering the clay, and then deodorizing (250° C., 60 minutes, 5% intake water vapor amount: 5%) to maintain random transesterification. (a) was obtained.

The random transesterification fat (a) has a La content of 34.1% in the constituent fatty acids and a S _a S _b S _c triglyceride content of 10.8% in the constituent SSS triglycerides, and corresponds to "random transesterification fats and oils (2)".

<Production Example 1-2> (Production of random transesterification fat (b))

50 parts of palm kernel oil (corresponding to “oils and fats (A-1)”; La content of 50.1% in constituent fatty acids) and palm extremely hydrogenated palm oil, which is hydrogenated until the iodine value becomes 1 or less (“oils and fats (A-1)”) (A-2)”; La content 0.2%, P content 44.6%, St content 53.6% in constituent fatty acids) 50 parts were mixed in a molten state to obtain mixed fat and oil. This mixed oil was carried out in the same manner as in Production Example 1-1, a random transesterification reaction using sodium methoxide as a catalyst, and a purification treatment of bleaching and deodorization were performed to obtain a random transesterification fat (b).

The random transesterified fat (b) has a La content of 24.2% in the constituent fatty acids and a S _a S _b S _c triglyceride content of 17.7% in the constituent SSS triglycerides, and corresponds to "random transesterified fats and oils (1)".

<Production Example 1-3> (Production of random transesterification fat (c))

45 parts of palm kernel oil (corresponding to "oil and fat (A-1)"; La content in constituent fatty acids: 50.1%), and palm stearin (corresponding to "fat and oil (A-2)"; La content in constituent fatty acids: 0.4%, P content) 62.4%, St content 4.6%) 55 parts by mass were mixed in a melted state to obtain a mixed fat or oil. This mixed oil was carried out in the same way as in Production Example 1-1, a random transesterification reaction using sodium methoxide as a catalyst, and a purification treatment of bleaching and deodorization were performed to obtain a random transesterification fat (c).

The random transesterification fat (c) has a La content of 21.9% in the constituent fatty acids and a S _a S _b S _c triglyceride content of 10.9% in the constituent SSS triglycerides, and corresponds to "random transesterification fats and oils (2)".

[Example 1-1]

(1) Preparation of oil and fat composition for confectionery use 1-1

Random transesterification fat (a) was used as it was as the fat-fat composition 1-1 for confectionery.

(2) Manufacture of oil-based confectionery

Using the oil-fat composition for confectionery 1-1, oil-based confectionery A, B, and C, which are no-temper type chocolates having a CB content of about 10%, about 15%, and about 20%, were prepared with the formulations shown in Table 1-1. Specifically, after heating and dissolving cocoa mass and cocoa butter at about 55 ° C., adding cocoa powder and sugar and kneading, a part of the fat and oil composition for confectionery 1-1 is obtained within the range where the hardness applied to the roll refiner is obtained After dissolving and adding, kneading again, and rolling this, lecithin and the remaining oil-fat composition for confectionery were added and conched, and chocolate dough was obtained. This chocolate dough was poured into a mold, cooled and solidified at 5°C for 30 minutes, and oil-based confectionery A, B, and C were obtained.

[Table 1-1]

[Example 1-2]

80 parts of random transesterification fats and oils (a) and 20 parts of random transesterification fats and oils (b) were mixed in the state melted, and the oil-and-fat composition 1-2 for confectionery was manufactured.

Oil-based confectionery A, B, and C were manufactured in the same manner as in Example 1-1 using the obtained oil-fat composition for confectionery 1-2.

[Example 1-3]

60 parts of random transesterified fats and oils (a) and 40 parts of random transesterified fats and oils (b) were mixed in a molten state to prepare oil and fat composition for confectionery 1-3.

Oil-based confectionery A, B, and C were manufactured in the same manner as in Example 1-1 using the obtained oil-fat composition for confectionery 1-3.

[Example 1-4]

40 parts of random transesterified fats and oils (a) and 60 parts of random transesterified fats and oils (b) were mixed in a melted state to prepare oil and fat composition for confectionery 1-4.

Oil-based confectionery A, B, and C were manufactured in the same manner as in Example 1-1 using the obtained oil-fat composition for confectionery 1-4.

[Example 1-5]

20 parts of random transesterified fats and oils (a) and 80 parts of random transesterified fats and oils (b) were mixed in a melted state to prepare a fat and oil composition for confectionery 1-5.

Oil-based confectionery A, B, and C were manufactured in the same manner as in Example 1-1 using the obtained fat-fat composition for confectionery 1-5.

[Example 1-6]

Random transesterified fats and oils (b) were used as the fat and oil composition for confectionery 1-6 as it was.

And using the oil-fat composition for confectionery 1-6, it carried out similarly to Example 1-1, and manufactured oil-based confectionery A, B, and C.

[Example 1-7]

Random transesterification fat (c) was used as it was as the fat-fat composition 1-7 for confectionery.

And using the oil-fat composition for confectionery 1-7, it carried out similarly to Example 1-1, and manufactured oil-based confectionery A, B, and C.

[Example 1-8]

40 parts of random transesterified fats and oils (b) and 60 parts of random transesterified fats and oils (c) were mixed in a melted state to prepare oil and fat composition for confectionery 1-8.

Oil-based confectionery A, B, and C were manufactured in the same manner as in Example 1-1 using the obtained oil-fat composition for confectionery 1-8.

[Example 1-9]

80 parts of random transesterification fats and oils (b) and 20 parts of random transesterification fats and oils (c) were mixed in the state melted, and the oil-and-fat composition 1-9 for confectionery was manufactured.

Using the obtained oil-fat composition for confectionery 1-9, it was carried out similarly to Example 1-1, and oil-based confectionery A, B, and C were manufactured.

[Comparative Example 1-1]

With respect to palm kernel oil, palm kernel extremely hydrogenated oil (La content 50.1%, P content 7.9%, St content 19.4% in constituent fatty acids) subjected to hydrogenation until the iodine value became 1 or less as it is Confectionery fat and oil composition C1- 1 (fat (A) content 0%).

And using the oil-fat composition for confectionery C1-1, it carried out similarly to Example 1-1, and manufactured oil-based confectionery A, B, and C.

[Comparative Example 1-2]

70 parts of palm kernel extremely hydrogenated palm kernel oil (La content 50.1%, P content 7.9%, St content 19.4% in constituent fatty acids), which was hydrogenated until the iodine value was 1 or less, random transesterified oil ( b) 30 parts were mixed in a melted state to prepare a fat and oil composition C1-2 for confectionery use (30% of fat and oil (A) content).

Oil-based confectionery A, B, and C were manufactured in the same manner as in Example 1-1 using the obtained oil-fat composition for confectionery C1-2.

[Comparative Example 1-3]

50 parts of palm kernel extremely hydrogenated palm kernel oil (La content 50.1%, P content 7.9%, St content 19.4% in constituent fatty acids), which was hydrogenated until the iodine value was 1 or less, random transesterified oil ( b) 50 parts were mixed in a melted state to prepare a fat and oil composition C1-3 for confectionery use (50% of fat and oil (A) content).

Oil-based confectionery A, B and C were manufactured in the same manner as in Example 1-1 using the obtained oil-fat composition for confectionery C1-3.

[Comparative Example 1-4]

With respect to palm kernel oil, 30 parts of palm kernel extremely hardened oil (La content 50.1%, P content 7.9%, St content 19.4% in constituent fatty acids) subjected to hydrogenation until the iodine value was 1 or less, random transesterified oil ( b) 70 parts were mixed in a melted state to prepare a fat and oil composition C1-4 for confectionery use (70% of fat and oil (A) content).

Oil-based confectionery A, B, and C were manufactured in the same manner as in Example 1-1 using the obtained oil-fat composition for confectionery C1-4.

Table 1-2 lists the oil phase compositions of the fats and oils for confectionery compositions 1-1 to 1-9 and C1-1 to C1-4 prepared in Examples and Comparative Examples, and the fats and oils for confectionery compositions 1-1 to 1-9, C1 Table 1-3 summarizes the evaluation results of bloom, snap properties, and melting in the mouth of oil-based confectionery A, B, and C produced using -1 to C1-4. Moreover, with respect to all of the oil-and-fat compositions for confectionery use 1-1 to 1-9, the trans fatty acid content in constituent fatty acids was less than 1.5%. In addition, the P content and the St content in constituent fatty acids were higher when the P content was higher.

[Table 1-2]

[Table 1-3]

Oil-based confectionery produced using the oil-based confectionery composition according to the first embodiment of the present invention prevents blooming during long-term storage for 120 days even when the CB content in the oil phase is as high as about 10 to 15%. While being able to hold down, it was confirmed that good snap properties and melting in the mouth were exhibited (Examples 1-1 to 1-9).

Especially, the oil-and-fat composition for confectionery concerning Examples 1-4 to 1-6 and 1-9 in which the ratio occupied by random transesterification fat (b) ("random transesterification fat (1)") is 50% or more, oily Even when the composition is within a suitable range and the CB content in the oil phase is increased to about 20%, the occurrence of bloom can be suppressed during long-term storage for 120 days, and good snap properties and a mouth-melting feel are exhibited. it was confirmed It was confirmed that the fat and oil composition for confectionery according to Examples 1 to 4 having an oil phase composition in a particularly suitable range realized bloom resistance during long-term storage, snap property, and melting in the mouth at a very high level.

-Manufacture of oil-based confectionery (cheese cream)-

Using the oil-based confectionery composition for confectionery according to the first embodiment, oil-based confectionery that is cheese cream was also produced, and solidifying property and heat resistance were evaluated. Examples and comparative examples are shown below.

[Example 1-10]

(1) Preparation of oil and fat composition for confectionery use 1-4

It carried out similarly to Example 1-4, and manufactured the oil-fat composition 1-4 for confectionery use.

(2) Manufacture of oil-based confectionery

Using the oil-based confectionery composition 1-4 for confectionery, oil-based confectionery D, which is cheese cream, was prepared with the formulation described in Table 1-4.

[Table 1-4]

(3) Evaluation of solidification

About the manufactured oil-based confectionery D, the solidification test was done in the following procedure, and solidification property was evaluated. Specifically, after melting a sample (oily confectionary D) by heating it to 50°C, 10 g of the sample was applied to a lid of a cup and spread evenly to obtain a coating sample. The coating sample was left still at 20 ° C., the sample surface was touched with a finger to confirm the presence or absence of adhesion to the finger, and the time until the adhesion to the finger disappeared was measured (n = 2). The time when the adhesion to the finger disappeared was taken as the time when the solidification was completed, and the arithmetic average value of the two tests was adopted as the time when the solidification was completed.

(4) Evaluation of heat resistance

About the manufactured oil-based confectionery D, the heat resistance test was done in the following procedure, and heat resistance was evaluated. Specifically, after melting a sample (oily confectionary D) by heating it to 50°C, 10 g of the sample was applied to a lid of a cup and spread evenly to obtain a coating sample. The coating sample was allowed to stand at 15°C to solidify. After putting the coating sample after solidification into the thermostat set to temperature T (degreeC), and leaving it still for 40 minutes, the sample surface was contacted with a finger, and the presence or absence of adhesion to a finger was confirmed. When there was no adhesion to the finger, after putting it in a thermostat set at a temperature of T+1 (° C.) and leaving it still for 40 minutes, the sample surface was touched with a finger to confirm the presence or absence of adhesion to the finger. This operation was repeated until the sample adhered to the finger, and the thermostat set temperature when the sample adhered to the finger for the first time was adopted as the heat resistance temperature (° C.). In addition, the set temperature T of the thermostat was started from 27 degreeC.

[Example 1-11]

It carried out similarly to Example 1-6, and manufactured the oil-fat composition 1-6 for confectionery use. Using the produced fat and oil composition for confectionery 1-6, oil-based confectionery D was prepared in the same manner as in Example 1-10, and solidification and heat resistance were evaluated.

[Comparative Example 1-5]

With respect to palm kernel oil, 70 parts of ultra-hardened palm kernel oil and 30 parts of palm kernel oil, which were hydrogenated until the iodine value was 1 or less, were mixed in a molten state, and confectionery fat and oil composition C1-5 (fat (A) content) 0%) was prepared. Oil-based confectionery D was prepared in the same manner as in Example 1-10 using the produced fat and oil composition for confectionery C1-5, and solidification and heat resistance were evaluated.

Table 1-5 summarizes the results of evaluation of solidification and heat resistance of oil-based confectionery D manufactured using the oil-based confectionery compositions 1-4, 1-6, and C1-5.

[Table 1-5]

The oil-based confectionery (cream) produced using the oil-based confectionery composition according to the first embodiment of the present invention solidifies in a short time and exhibits good solidification properties, and is sticky even when touched after being stored at a temperature exceeding 35°C. It was confirmed that this suppressed state could be maintained and good heat resistance was exhibited (Examples 1-10 and 1-11).

<<Second Embodiment>>

The second embodiment of the present invention will be specifically described by giving examples.

[Measurement/evaluation method]

Hereinafter, the measurement/evaluation method is demonstrated.

<Measurement of Oil Phase Composition of Oil and Fat Composition for Confectionery>

The fatty acid composition and triglyceride composition of the oil phase of the oil-fat composition for confectionery prepared in Examples and Comparative Examples were measured in the same manner as described for Examples relating to the first embodiment.

<Measurement of solid fat content of fat and oil composition for confectionery>

The solid fat content of the oil-and-fat composition for confectionery prepared in Examples and Comparative Examples was measured by pulse NMR (direct method) described in cd16b-93 of AOCS official method. The solid fat content SFC-25 at 25°C was measured for a sample (fat composition for confectionery) left still for 30 minutes in a thermostat set at 25°C. The solid fat content of SFC-35 at 35°C was similarly measured for a sample left still for 30 minutes in a thermostat set at 35°C.

<Evaluation of Bloom of Oily Confectionery>

The oil-based confectionery produced in Examples and Comparative Examples was evaluated in the same manner as described for Examples relating to the first embodiment.

<Evaluation of heat resistance of oil-based confectionery>

The oil-based confectionery produced in Examples and Comparative Examples was subjected to a heat resistance test in the following procedure, and heat resistance was evaluated. In detail, after the sample (oil-based confectionery) was left still in a thermostat set at 20°C for 3 days, it was left still in a thermostat set at 30°C for 3 days. Then, the sample surface was touched with a finger, the presence or absence of adhesion to the finger, the presence or absence of oil off, and the presence or absence of deformation were confirmed, and heat resistance was evaluated according to the following evaluation criteria.

Heat resistance evaluation criteria:

+++: Adhesion to the finger, oil off, deformation is not confirmed

++: Adhesion to the finger or oil off is observed to the extent that fingerprints are smeared on the surface of the sample, but no deformation is observed.

-: Adhesion to the finger or oil off is severe, and concavities are observed on the sample surface

--: The adhesion to the finger or the oil off is intense, and a large depression is observed on the sample surface.

<Evaluation of melt-in-your-mouth texture (residuality) in combination confectionery of oil-based confectionery and baked confectionery>

About the combination confectionery of oil-based confectionary and baked confectionery produced in Examples and Comparative Examples, sensory evaluation was performed according to the following evaluation criteria by 10 expert panelists. Then, the total score of 10 expert panelists is obtained, +++ when the total score is 45 to 50 points, ++ when the total score is 38 to 44 points, + when the total score is 30 to 37 points, -, 0 when the total score is 14 to 29 points In the case of 13 to 13 points, the result was shown in Table 3 as -. In addition, prior to the evaluation, the degree of sensory corresponding to each score was matched among the panelists.

Residuality Evaluation Criteria:

5 points: Melts well in the mouth with baked confectionery, and a rich, rich flavor is felt at the end, very good.

3 points: It melts well in the mouth with baked confectionery, and the rich flavor is felt at the end, which is good.

1 point: It dissolves in the mouth faster than baked confectionery, and only a little umami flavor is felt, which is slightly poor.

0 point: It dissolves in the mouth faster than baked confectionery, has a refreshing feeling, and is poor. Or, the feeling of melting in the mouth is poor, and the baked confectionery dissolves in the mouth more quickly, which is poor.

<Production Example 2-1> (Production of random transesterification fat (1))

75 parts of palm kernel oil and 25 parts of palm extremely hydrogenated oil hydrogenated until the iodine value became 1 or less with respect to palm oil were mixed in a molten state, and it was set as mixed fat. This mixed oil was placed in a four-necked flask and heated at a liquid temperature of 110°C under vacuum for 30 minutes. Thereafter, sodium methoxide of a random transesterification catalyst was added at a ratio of 0.2% of oil, the liquid temperature was adjusted to 85° C., and the random transesterification reaction was performed by heating again under vacuum for 1 hour, and then citric acid was added to obtain sodium methoxide. neutralized Subsequently, bleaching was performed by adding clay (white soil amount: 3% per oil, treatment temperature: 85° C.), filtering the clay, and then deodorizing (250° C., 60 minutes, 5% intake water vapor amount: 5%) to maintain random transesterification. (1) was obtained.

<Production Example 2-2> (Production of random transesterification fat (2))

50 parts of palm kernel oil and 50 parts of palm extremely hydrogenated oil, which was hydrogenated until the iodine value became 1 or less with respect to palm oil, were mixed in a molten state to obtain a mixed oil. Random transesterification using sodium methoxide as a catalyst and purification treatment of bleaching and deodorization were performed for this mixed oil and fat in the same manner as in Production Example 2-1, and random transesterification fat (2) was obtained.

<Production Example 2-3> (Production of random transesterified oil (3))

65 parts of palm oil and 35 parts of ultra-hydrogenated palm oil obtained by hydrogenating the palm oil until the iodine value became 1 or less were mixed in a molten state to obtain mixed oil and fat. Random transesterification using sodium methoxide as a catalyst and purification treatment of bleaching and deodorization were performed for this mixed oil and fat in the same manner as in Production Example 2-1, and random transesterification fat (3) was obtained.

<Production Example 2-4> (Production of random transesterification fat (4))

45 parts of palm kernel oil and 55 parts of palm stearin were mixed in a molten state to obtain a mixed fat or oil. Random transesterification using sodium methoxide as a catalyst and purification treatment of bleaching and deodorization were performed for this mixed oil and fat in the same manner as in Production Example 2-1, and random transesterification fat (4) was obtained.

<Production Example 2-5> (Production of random transesterification fat (5))

80 parts of palm olein and 20 parts of extremely hydrogenated rapeseed oil, which was hydrogenated until the iodine value became 1 or less, were mixed in a molten state with respect to high elsin rapeseed oil, and it was set as mixed fat. Random transesterification using sodium methoxide as a catalyst and purification treatment of bleaching and deodorization were performed for this mixed oil and fat in the same manner as in Production Example 2-1, and random transesterification fat (5) was obtained.

<Production Example 2-6> (Production of random transesterification fat (6))

55 parts of palm oil and 45 parts of palm extremely hydrogenated oil, which was hydrogenated until the iodine value became 1 or less with respect to palm oil, were mixed in a molten state to obtain mixed oil and fat. This mixed oil was carried out in the same way as in Production Example 2-1, a random transesterification reaction using sodium methoxide as a catalyst, and a purification treatment of bleaching and deodorization were performed to obtain a random transesterification fat.

The high-melting point portion was removed from this random transesterification oil by dry fractionation, and the obtained low-melting point portion was purified by a conventional method to obtain random transesterification (fractionation) oil (6).

[Example 2-1]

(1) Preparation of oil and fat composition for confectionery use 2-1

Random transesterification fat (1) 75 parts, random transesterification fat (2) 20 parts, random transesterification fat (5) 5 parts are mixed in a molten state, confectionery fat composition 2-1, which is a non-tempered hard butter composition got

(2) Manufacture of oil-based confectionery

Using the oil-and-fat composition for confectionery 2-1, oil-based confectionery that is no-temper-type chocolate having a CB content rate (CB content in the oil phase) of about 10% was manufactured with the formulation described in Table 2-1. Specifically, after heating and dissolving cocoa mass and cocoa butter at about 55 ° C., adding cocoa powder and sugar and kneading, a part of the confectionery fat and oil composition 2-1 within the range where the hardness applied to the roll refiner is obtained After dissolving and adding, kneading again and rolling this, lecithin and the remaining oil-fat composition for confectionery were added and conched, and chocolate dough was obtained. This chocolate dough was poured into a mold, cooled and solidified at 5°C for 30 minutes, and oil-based confectionery was obtained.

[Table 2-1]

(3) Manufacture of combination confectionery of oil-based confectionery and baked confectionery

(3-1) Preparation of chocolate dough

Chocolate dough was obtained using the oil-fat composition 2-1 for confectionery use in the same procedure as said (2).

(3-2) Preparation of baked confectionery (cookies)

Baked confectionery (cookies) were prepared with the formulations shown in Table 2-2. Specifically, 45 parts of shortening and 40 parts of white sugar, which were heated to 15°C, were put into a mixer bowl, set in a table mixer, mixed lightly, and then creamed at high speed for 7 minutes. Next, while mixing at low speed, 11 parts of water and 9 parts of beaten eggs were added over 30 seconds, and mixed for another 1 minute. Further, a mixture of 100 parts of soft flour, 0.5 part of salt, and 1 part of baking powder mixed and sifted in advance was added, and mixed at low speed for 1 minute to obtain wire cut cookie dough. The obtained cookie dough was wire-cut and molded into a circular shape with a thickness of 7 mm and a diameter of 48 mm. The molded cookie dough was baked in an oven at an upper temperature of 180°C and a lower temperature of 150°C for 15 minutes, and then cooled at 25°C for 40 minutes to obtain wire cut cookies.

(3-3) Manufacture of combination confectionery (chocolate composite cookie)

The chocolate dough obtained in (3-1) was measured in a cup in an amount 3 times the weight of the wire cut cookies, and the wire cut cookies obtained in (3-2) were immersed in the cup so that the surface came out and compounded. , chocolate was solidified to prepare a chocolate composite cookie.

[Table 2-2]

[Example 2-2]

80 parts of random transesterified fats and oils (1), 10 parts of random transesterified fats and oils (2), and 10 parts of random transesterified fats and oils (5) were mixed in a melted state to prepare a fat and oil composition for confectionery 2-2.

Using the obtained oil-fat composition for confectionery 2-2, it was carried out similarly to Example 2-1, and oil-based confectionery and prepared confectionery were manufactured.

[Example 2-3]

85 parts of random transesterified fats and oils (1), 10 parts of random transesterified fats and oils (2), and 5 parts of random transesterified fats and oils (5) were mixed in a melted state to prepare a fat and oil composition for confectionery use 2-3.

Using the obtained oil-fat composition for confectionery 2-3, oil-based confectionery and prepared confectionery were produced in the same manner as in Example 2-1.

[Example 2-4]

70 parts of random transesterified fats and oils (1), 15 parts of random transesterified fats and oils (2), and 15 parts of random transesterified fats and oils (5) were mixed in a melted state to prepare a fat and oil composition for confectionery use 2-4.

Using the obtained oil-fat composition for confectionery 2-4, it was carried out similarly to Example 2-1, and oil-based confectionery and prepared confectionery were manufactured.

[Example 2-5]

75 parts of random transesterified fats and oils (1), 15 parts of random transesterified fats and oils (2), and 10 parts of random transesterified fats and oils (5) were mixed in a melted state to prepare a fat and oil composition for confectionery 2-5.

Using the obtained oil-fat composition for confectionery 2-5, it was carried out similarly to Example 2-1, and oil-based confectionery and prepared confectionery were manufactured.

[Example 2-6]

75 parts of random transesterified fats and oils (1), 10 parts of random transesterified fats and oils (3), and 15 parts of random transesterified fats and oils (5) were mixed in a melted state to prepare a fat and oil composition for confectionery 2-6.

Using the obtained oil-fat composition for confectionery 2-6, it was carried out similarly to Example 2-1, and oil-based confectionery and prepared confectionery were manufactured.

[Example 2-7]

45 parts of random transesterified fats and oils (1), 50 parts of random transesterified fats and oils (4), and 5 parts of random transesterified fats and oils (5) were mixed in a melted state to prepare a fat and oil composition for confectionery use 2-7.

Using the obtained oil-fat composition for confectionery 2-7, it was carried out similarly to Example 2-1, and oil-based confectionery and prepared confectionery were manufactured.

[Comparative Example 2-1]

85 parts of random transesterified fats and oils (2) and 15 parts of random transesterified fats and oils (5) were mixed in a melted state to prepare a fat and oil composition for confectionery C2-1.

Using the obtained oil-fat composition for confectionery C2-1, it was carried out similarly to Example 2-1, and oil-based confectionery and prepared confectionery were manufactured.

[Comparative Example 2-2]

With respect to palm kernel oil, 85 parts of palm kernel extremely hardened oil, which was hydrogenated until the iodine value became 1 or less, and 15 parts of random transesterification fat (5) were mixed in a molten state to obtain confectionery fat and oil composition C2-2 manufactured

Using the obtained oil-fat composition for confectionery C2-2, it was carried out similarly to Example 2-1, and oil-based confectionery and prepared confectionery were manufactured.

[Comparative Example 2-3]

85 parts of random transesterified fats and oils (1), 5 parts of random transesterified fats and oils (2), and 10 parts of random transesterified fats and oils (5) were mixed in a melted state to prepare a fat and oil composition for confectionery C2-3.

Using the obtained oil-fat composition for confectionery C2-3, it was carried out similarly to Example 2-1, and oil-based confectionery and prepared confectionery were manufactured.

[Comparative Example 2-4]

55 parts of random transesterified fats and oils (1), 40 parts of random transesterified fats and oils (2), and 5 parts of random transesterified fats and oils (5) were mixed in a melted state to prepare a fat and oil composition for confectionery C2-4.

Oil-based confectionery and prepared confectionery were manufactured in the same manner as in Example 2-1 using the obtained oil-fat composition for confectionery C2-4.

[Comparative Example 2-5]

90 parts of random transesterified fats and oils (1), 5 parts of random transesterified fats and oils (2), and 5 parts of random transesterified fats and oils (5) were mixed in a melted state to prepare a fat and oil composition for confectionery C2-5.

Using the obtained oil-fat composition for confectionery C2-5, it was carried out similarly to Example 2-1, and oil-based confectionery and prepared confectionery were manufactured.

[Comparative Example 2-6]

65 parts of random transesterified fats and oils (1), 25 parts of random transesterified fats and oils (2), and 10 parts of random transesterified fats and oils (5) were mixed in a melted state to prepare a fat and oil composition for confectionery C2-6.

Using the obtained oil-fat composition for confectionery C2-6, it was carried out similarly to Example 2-1, and oil-based confectionery and prepared confectionery were manufactured.

[Comparative Example 2-7]

The random transesterification fat (6) was used as it was as the oil-fat composition C2-7 for confectionery.

And using the oil-fat composition for confectionery C2-7, it carried out similarly to Example 2-1, and manufactured oil-based confectionery and prepared confectionery.

Oil phase composition and solid fat content of Confectionery Fats and Fats Compositions 2-1 to 2-7, C2-1 to C2-7 prepared in Examples and Comparative Examples, Confectionery Oils and Fats Compositions 2-1 to 2-7, C2- Table 2-3 summarizes the evaluation results of bloom and heat resistance of oil-based confectionery produced using 1 to C2-7, and the evaluation results of melt-in-the-mouth texture in combination confectionery. Moreover, with respect to all of the oil-and-fat compositions for confectionery use 2-1 to 2-7, the trans fatty acid content in constituent fatty acids was less than 1.5%. Moreover, as for the P content and St content in constituent fatty acids, the P content was higher by 4% by mass or more.

[Table 2-3]

Even when the oil-based confectionery produced using the oil-fat composition for confectionery according to the second embodiment of the present invention satisfying all of the above specific conditions (1) to (3) has a high CB content of about 10% in the oil phase, During long-term storage of 120 days, blooming can be suppressed, and it has been confirmed that the appearance, flavor and texture can be maintained very well over a long period of time (Examples 2-1 to 2-7).

In addition, the oil-based confectionery produced using the oil-based confectionery composition according to the second embodiment of the present invention exhibits a melt-in-your-mouth texture matching that of baked confectionery even in a combination confectionery with baked confectionery, and has a rich taste. It was confirmed that very good flavor with a sense of unity can be realized (Examples 2-1 to 2-7).

In addition, it was confirmed that the oil-based confectionery produced using the oil-fat composition for confectionery according to the second embodiment of the present invention was also excellent in heat resistance.

Among them, the fat and oil composition for confectionery 2-2 according to Example 2-2, which is particularly within the suitable range in all of the conditions (1) to (3), has bloom resistance, heat resistance, and baked confectionery during long-term storage. It was confirmed that a very good result was shown in all of the melt-in-the-mouth textures in the confectionery with the combination.

In addition, similar to the oil-based confectionery composition according to the first embodiment, the oil-based confectionery (cream) produced using the oil-based confectionery composition according to the second embodiment of the present invention solidifies in a short time and exhibits good solidification properties. In addition, it has been confirmed that a state in which stickiness is suppressed can be maintained even when touched after storage at a constant temperature, and good heat resistance is exhibited.

Claims (22)

A fat and oil composition for confectionery containing the following fats and oils (A) and satisfying the following conditions (1) and (2).
Fats and oils (A): fats and oils (A-1) having a lauric acid (La) content of 35 to 60% by mass in constituent fatty acids, and fats and oils (A-2) having a palmitic acid (P) content of 35% by mass or more in constituent fatty acids ) of random transesterification
(1) The content of fats and oils (A) in the oil phase is 80% by mass or more
(2) La content in constituent fatty acids is 20% by mass or more The oil and fat composition for confectionery according to claim 1, wherein the fat and oil (A-2) has a stearic acid (St) content of 45 to 60 mass in the constituent fatty acids. The oil-and-fat composition for confectionery according to claim 1 or 2, wherein the fat or oil (A) has a content of unsaturated fatty acids of less than 20% by mass among constituent fatty acids. The fat or oil (A) according to any one of claims 1 to 3, wherein the triglyceride content of SSS in constituent triglycerides is 40% by mass or more, and the triglyceride content of S _a S _b S _c in the SSS triglyceride is 5 The oil-fat composition for confectionery which is mass % or more.
only,
S represents a saturated fatty acid,
S _a represents lauric acid (La) or myristic acid (M);
S _b and S _c represent saturated fatty acids having 16 or more carbon atoms;
The total carbon number of S _a , S _b and S _c is 46. The oil-and-fat composition for confectionery according to any one of claims 1 to 4, wherein the LaLaLa triglyceride content in the constituent SSS triglycerides of the fat or oil (A) is 20% by mass or less (provided that S represents a saturated fatty acid). The method of any one of claims 1 to 5, wherein the fat (A) is,
Random transesterification of fats and oils (A-1) and fats and oils (A-2), wherein the La content in constituent fatty acids is 20% by mass or more, and the S _a S _b S _c triglyceride content A1 in constituent SSS triglycerides is 15 mass % Random transesterification retention (1) of % or more;
Random transesterification of fats and oils (A-1) and fats and oils (A-2), wherein the La content in constituent fatty acids is 20% by mass or more, and the S _a S _b S _c triglyceride content A2 in constituent SSS triglycerides is 5 mass % Random transesterification retention of % or more and less than 15% by mass (2)
is a mixture of
A fat and oil composition for confectionery, which satisfies A1-A2≥5.
only,
S represents a saturated fatty acid,
S _a represents lauric acid (La) or myristic acid (M);
S _b and S _c represent saturated fatty acids having 16 or more carbon atoms;
The total carbon number of S _a , S _b and S _c is 46. The fat and oil composition for confectionery according to claim 6, wherein the content of the random transesterified fat (1) in the fat (A) is 50% by mass or more. A fat and oil composition for confectionery that satisfies the following conditions (1) to (3).
(1) SSS triglyceride content in constituent triglycerides is 40% by mass or more
(2) S _a S _b S _c triglyceride content in SSS triglyceride is 5% by mass or more
(3) The ratio SFC-25/SFC-35 of the solid fat content SFC-25 (%) at 25°C and the solid fat content SFC-35 (%) at 35°C is 4.3 to 7.5
only,
S represents a saturated fatty acid,
S _a represents lauric acid (La) or myristic acid (M);
S _b and S _c represent saturated fatty acids having 16 or more carbon atoms;
The total carbon number of S _a , S _b and S _c is 46. The oil-and-fat composition for confectionery according to claim 8, wherein the La content in the constituent fatty acids is 25% by mass or more. The oil-and-fat composition for confectionery according to claim 8 or 9, wherein the S _a S _b S _c triglyceride content in the SSS triglyceride is 5% by mass or more and 13% by mass or less. The oil-and-fat composition for confectionery according to any one of claims 8 to 10, wherein the total content of palmitic acid (P) and stearic acid (St) in the constituent saturated fatty acids is 40% by mass or more. The oil-and-fat composition for confectionery according to any one of claims 8 to 11, wherein the content of LaSS triglyceride (La-containing mixed acid type triglyceride) in the SSS triglyceride is 40% by mass or more. The oil-and-fat composition for confectionery according to any one of claims 8 to 12, wherein the LaLaLa triglyceride content in the SSS triglyceride is 20% by mass or less. The oil-fat composition for confectionery use according to any one of claims 8 to 13, wherein SFC-35 is 11% or less. The oil-fat composition for confectionery use according to any one of claims 4 to 14, wherein S _a is La. The oil-fat composition for confectionery use according to any one of claims 1 to 15, which is for chocolates. The oil-and-fat composition for confectionery according to any one of claims 1 to 16, which is a no-temper type hard butter composition. The oil-fat composition for confectionery use according to any one of claims 1 to 15, which is for use in creams. Oil-based confectionery comprising the oil-fat composition for confectionery according to any one of claims 1 to 18. The oil-based confectionery according to claim 19, wherein the content of cocoa butter in the oil phase is 5 to 25% by mass. The oil-based confectionery according to claim 19 or 20, which is chocolate or cream. Fats and oils (A-1) having a lauric acid (La) content of 35 to 60% by mass in constituent fatty acids and fats and oils (A-2) having a palmitic acid (P) content of 35% by mass or more in constituent fatty acids are randomly transesterified to prepare fats and oils (A), and when the mass of fats and oils (A-1) is M1 and the mass of fats and oils (A-2) is M2, the mass ratio M2 / M1 is random ester in the range of 0.25 to 2 to exchange, and
Adjusting the blending amount of fats and oils (A) so that the content of fats and oils (A) in the oil phase is 80% by mass or more.
A method for producing a fat or oil composition for confectionery comprising: