TW202143848A - Fat and oil for frozen dessert - Google Patents

Abstract

An object of the present invention is to improve shape retention of frozen desserts when eating them, without impairing original texture and flavor of the frozen desserts.

A fat and oil for frozen desserts contains a random transesterified oil prepared to a specific fatty acid composition and a POP-containing triglyceride.

Description

Grease for ice products

The present invention relates to fats and oils for ice products and ice products using the fats and oils.

Conventionally, in the manufacture of ice cream called ice cream, low-fat ice cream (ice milk), lacto ice (lacto ice), and the like, fats and oils have been blended for the purpose of imparting flavor, improving texture, and improving physical properties.

When producing ice products such as ice creams, first, the raw materials are mixed and dissolved, subjected to homogenization, sterilization, and other treatments, and then cooled to prepare a raw material mixture called a mixture. This mixture is usually provided for use after a storage step called maturation. The ice product of the final product can be obtained by freezing this mixed liquid in the step of freezing, filling and packaging, and then freezing it in the step of hardening. (The mixture is hereinafter referred to as "ice mixture")

When fats and oils are used in ice products, various functions and characteristics different from those of milk fats may be utilized, and several attempts have been made so far. For example, there has been proposed a method of improving the taste of ice products by utilizing the melting properties of vegetable oils and fats. Patent Document 1 discloses a method of using cocoa butter, Patent Document 2 discloses a method of using a mixed oil of 60 to 80% of coconut oil and 40 to 20% of palm oil, and Patent Document 3 discloses a mixture containing a symmetric triglyceride. (SUS) 95 to 40% of fats and oils of 40% or more and 5 to 60% of lauric oils and fats. In addition, Patent Document 4 discloses that by using SSS type three Acid glycerides, SUS-type triglycerides, and lauryl-based oils and fats can obtain excellent ice products with a rich texture and rich taste in ice products with a low milk fat content.

[Prior Art Literature]

[Patent Literature]

[Patent Document 1] Japanese Patent Application Laid-Open No. 4-316453

[Patent Document 2] Japanese Patent Laid-Open No. 57-36943

[Patent Document 3] Japanese Patent Application Laid-Open No. 8-298934

[Patent Document 4] Japanese Patent Laid-Open No. 2007-166965

As mentioned above, in ice products manufactured and transported under freezing, it is not required to improve the shape retention, and the prior art for using fats and oils in ice products has also disclosed inventions for improving the allelopathy in the mouth or improving the taste (Patent Document 1). to Patent Document 4).

On the other hand, in recent years, ice products have also been used in combination with various types of cakes and eaten. A new problem in this application is that it melts immediately when eaten at room temperature.

A general method for improving the shape retention properties of oil-containing foods is to use oils and fats containing components with higher melting points. However, when using fats and oils with a high melting point, especially in ice products, the allelopathy and taste in the mouth will be significantly deteriorated, and the unique refreshing feeling of ice products will be damaged, so it is an unsolvable problem when using ordinary fats and oils. .

Therefore, the object of the present invention is to improve the shape retention of the ice product when it is eaten without impairing the original texture and flavor of the ice product.

The present inventors completed the present invention by blending random transesterified oils and POP-containing triglycerides prepared to have a specific fatty acid composition as a result of intensive studies to solve the above-mentioned problems.

That is, the present invention is as follows.

(1) A kneaded oil and fat for ice products, which comprises random transesterified oil satisfying the following (A) and (B) and a POP-containing triglyceride;

(A) in the fatty acid composition, the content of saturated fatty acids having 6 to 10 carbon atoms is 0.3 to 30% by mass,

(B) in the fatty acid composition, the content of saturated fatty acids having 12 to 14 carbon atoms is 55 to 80% by mass;

Among them, POP is a triglyceride in which palmitic acid is bonded to the 1-position and the 3-position, and oleic acid is bonded to the 2-position.

(2) The kneaded fat and oil for ice products according to (1), wherein the content of the random transesterified oil is 1 to 30 mass %, and the content of the triglyceride containing POP is 99 to 70 mass % %.

(3) The kneaded oil and fat for ice products according to (1) or (2), wherein the random transesterified oil further satisfies the following (C);

(C) In the fatty acid composition, the content of oleic acid is 10 mass % or less.

(4) The kneaded fat and oil for ice products according to any one of (1) to (3), wherein the POP content in the POP-containing triglyceride is 30% by mass to 75% by mass.

(5) An ice product using 1 to 20 parts by mass of the kneaded oil and fat for ice product of any one of (1) to (4) with respect to 100 parts by mass of the ice product.

(6) A method for improving the shape retention of ice products, which is to use the kneading grease for ice products according to any one of (1) to (4).

According to the present invention, it is possible to provide an ice product which is excellent in shape retention and good in texture and flavor when eaten.

The kneaded oil and fat for ice products of the present invention contains a random transesterified oil satisfying the following (A) and (B), and a POP-containing triglyceride.

(A) In the fatty acid composition, the content of saturated fatty acids having 6 to 10 carbon atoms is 0.3 to 30% by mass

(B) In the fatty acid composition, the content of saturated fatty acids having 12 to 14 carbon atoms is 55 to 80% by mass

Among them, POP is a triglyceride in which palmitic acid is bonded to the 1-position and the 3-position, and oleic acid is bonded to the 2-position.

The random transesterification oil constituting the kneading oil and fat for ice products of the present invention is composed of (A) the fatty acid composition, and the content of the saturated fatty acid having 6 to 10 carbon atoms is preferably 1 to 25% by mass, and is preferably 5 to 5% by mass. 20 mass % is better.

The random transesterification oil constituting the kneading oil for ice products of the present invention is composed of (B) the fatty acid composition, and the content of the saturated fatty acid having 12 to 14 carbon atoms is preferably 60 to 80% by mass, and is preferably 60 to 80% by mass. 75% by mass is better.

In the random transesterified oil constituting the kneaded fat and oil for ice products of the present invention, in the fatty acid composition (C), the content of oleic acid is preferably 10 mass % or less, more preferably 8 mass % or less, and 7 mass % or less. % or less is better.

As long as the raw material of the random transesterified oil constituting the kneaded oil and fat for ice products of the present invention satisfies the above-mentioned constitution, the preparation amount of various oils and fats can be adjusted and used. Usable oils and fats include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil, Vegetable oils such as coconut oil, palm kernel oil, medium-chain fatty acid-linked fats and oils (MCT), shea butter, shorea butter, and animal oils such as tallow, lard, and butterfat, algal oils, and the like Processed fats and oils obtained by separation, hydrogenation, transesterification, etc., and mixed fats and oils of these.

As a raw material of the random transesterified oil constituting the kneaded oil and fat for ice products of the present invention, coconut oil, palm kernel oil, medium-chain fatty acid-linked oil and fat (MCT), milk fat, etc., and these oils and fats can be preferably exemplified. Processed fats and oils obtained by separation, hydrogenation, transesterification, etc., and mixed fats and oils of these.

In the POP-containing triglyceride constituting the kneaded fat and oil for ice products of the present invention, the content of POP is preferably 30 to 75% by mass, more preferably 30 to 70% by mass, and 35 to 70% by mass Quality % is better.

As the POP-containing triglyceride constituting the present invention, it is preferable to use palm mid-fraction fat.

The kneaded oil and fat for ice products of the present invention preferably has a content of 1 to 30 mass % of random transesterified oil and a content of POP-containing triglyceride of 99 to 70 mass %.

More preferably, the content of random transesterified oil is 2 to 30 mass % and the content of POP-containing triglyceride is 98 to 70 mass %, and still more preferably, the content of random transesterified oil is 2 mass% to 25% by mass and the content of the POP-containing triglyceride is 98% by mass to 75% by mass, and more preferably, the content of the random transesterified oil is 3% by mass to 25% by mass and the content of the POP-containing triglyceride is 98% by mass to 75% by mass. The content is 97% by mass to 75% by mass.

A preferred form of using the kneaded oil and fat for ice products of the present invention can be exemplified by mixing 1 to 20 parts by mass of the kneaded oil and fat for ice products of the present invention with respect to 100 parts by mass of ice products.

The ice products in the present invention are not particularly limited as long as they are cakes that are eaten in the freezing temperature range, and representative ones include the "Ministry of Regulations on the Specifications of Milk and Dairy Products", that is, " Ice cream, low-fat ice cream, lactic acid ice cream specified in the Ordinance of the Ministry of Milk, etc., or ice products specified in the Ministry of Health and Welfare (Ministry of Health) Announcement "Standards for Foods, Additives, etc.".

Ice creams such as ice cream, low-fat ice cream, and lactic ice cream are usually made of fat source, non-fat milk solids, sugar, emulsifier and water as the main components.

A representative example of the ice product of the present invention is ice cream, and the ingredients of the ice cream are milk fat, non-fat milk solids, sweetener, stabilizer, emulsifier, flavor, colorant, moisture, and the like.

To illustrate a method for producing ice products, first, the raw materials are mixed and dissolved, homogenized, sterilized, etc., and then cooled to prepare a raw material mixed liquid called a mixture. This mixture is usually made available through a storage step called maturation. Ice products are sometimes shipped and sold as the final product of ice products by freezing and freezing in factories, and ice products that are shipped in the state of the mixed solution and frozen in stores and sold as final products. method of sale.

(Example)

Examples of the invention are presented below to illustrate the invention in more detail. In addition, % and a part in an example are the meaning of a weight basis.

(Analytical method)

(fatty acid composition)

Measured according to the method specified in 2.4.1.2 methyl esterification method (boron trifluoride methanol method) of Japan Oil Chemical Association Standard Oil and Fats Analysis Test Method (1996 edition).

1.5 g of sodium methoxide as a catalyst was added to 1.0 kg (kg) of raw oil and fat prepared at the mixing ratio shown in Table 1, and random transesterification was performed at 80° C. for 30 minutes, followed by a general method. Water washing/decolorization/deodorization to obtain transesterified oils E1 to E6. The results of analyzing the fatty acid composition according to the aforementioned fatty acid composition analysis method are shown in Table 2. In addition, in Table 2, the iodine value is denoted by IV.

MCT-64 (manufactured by Fuji Oil Co., Ltd.) was used as the medium-chain fatty acid-bonded fat and oil, and the MCT-64 was composed of n-octanoic acid (8 carbon atoms) and n-decanoic acid (10 carbon atoms) as constituent fatty acids, and The weight ratio of these is 60:40.

[Table 1]

[Table 2]

The comparative results of fatty acid composition are shown in Table 3.

[table 3]

(Investigation of Table 3)

‧Transesterified oils E1 to E6 are random transesterified oils that fully satisfy the following (A) and (B).

(A) In the fatty acid composition, the content of saturated fatty acids having 6 to 10 carbon atoms is 0.3 to 30% by mass

(B) In the fatty acid composition, the content of saturated fatty acids having 12 to 14 carbon atoms is 55 to 80% by mass

• The transesterified oils E1 to E6 are random transesterified oils further satisfying the following (C).

(C) In the constituent fatty acid composition, the content of oleic acid is 10% by mass or less

The prepared random transesterified oils E1 to E6 are mixed with POP-containing triglycerides in a ratio of 10:90 to obtain kneaded oils 1 to 6 for ice products.

In addition, palm oil medium-melting fat and oil (manufactured by Fuji Oil Co., Ltd., IV46, rising melting point 29° C.) was used as the POP-containing triglyceride.

The lactic acid ice was produced and evaluated by kneading the oil ester for the produced ice product. In addition, as a comparative example, in Comparative Example 1, a palm oil medium melting point fat and oil (IV46 manufactured by Fuji Oil Co., Ltd.) was used. Melting point 29°C) and in Comparative Example 2, using hydrogenated coconut oil (Fuji Oil Co., Ltd. IV<1 rising melting point 32°C), the same operation was performed to produce ice products.

(How to make lactic acid ice)

According to the following steps in Table 4 to prepare.

1. Mix milk powder, sugar, starch syrup, emulsifier and stabilizer.

2. The above-mentioned 1 that has been mixed is put into warm ion-exchanged water (product temperature of 70° C. or higher).

3. Stir with a homogenizer (5000rpm), and at the same time put in the frozen sweet egg yolk and oil in sequence.

4. Stir for 19 minutes.

5. Vanilla flavor was added after 19 minutes.

6. Add vanilla essence for 1 minute and stop stirring.

7. Apply a high pressure homogenizer (120kgf/cm) once.

8. Mature overnight in refrigeration.

9. Freeze in an ice cream maker (De'Longhi machine) for 15 to 30 minutes.

10. Snap freeze at -40°C for 60 minutes.

11. Cryopreservation.

The obtained lactic acid ice was used as the ice product of the present invention.

[Table 4]

(flavor evaluation method)

• The lactic acid ice one day after production was evaluated according to the following criteria, and the results are shown in Table 5.

(1) Refreshing feeling

1: Sticky, no refreshing feeling

2: Compared with the case of 1, it is refreshing, but the refreshing feeling is not enough

3: Some refreshing feeling but weaker than 4

4: Refreshing

(2) Odor

1: smelly

2: Slight smell

3: Slightly unpleasant feeling like peculiar smell in the aftertaste

4: No peculiar smell

[table 5]

(Investigation of Table 5)

‧Compared with Comparative Example 1, the refreshing feeling was improved and reduced in Examples 1 to 6 using the kneading oil for ice products containing the random transesterified oil that fully satisfies the following (A) and (B). Excellent flavor of off-flavor.

(A) In the fatty acid composition, the content of saturated fatty acids having 6 to 10 carbon atoms is 0.3 to 30% by mass

(B) In the fatty acid composition, the content of saturated fatty acids having 12 to 14 carbon atoms is 55 to 80% by mass

‧Example 1 to Example 3 and Example 5 to Example 6 using the kneaded oil for ice products of random transesterified oil that further satisfies the following (C), obtained the same refreshing feeling as that of Comparative Example 2 without feeling the same The flavor is superior to that of Example 4 in terms of off-flavor.

(C) In the constituent fatty acid composition, the content of oleic acid is 10% by mass or less

• The refreshing feeling of Comparative Example 1 was weaker than that of Examples 1 to 6 and Comparative Example 2, and an odor was felt.

(Method for evaluating shape retention)

• The following method was used to evaluate the shape retention of lactic acid ice one day after production.

1. The lactic acid ices of Comparative Examples 1 and 2 and Examples 1 and 5 were cut into 4cm×4cm×2cm (about 30g) each.

2. Set the lactic acid ice cut in 1. above on a mesh (8 mm x 8 mm).

3. Put it in an incubator at 20°C, measure the amount (g) of the lactic acid ice remaining on the net after melting, and record the calculated value of the residual amount (%) of ice every 10 minutes.

The measured values are shown in Table 6.

[Table 6]

(Conclusions from Table 6)

‧Example 1 and Example 5 have more residual amount of lactic acid ice (ice product) than Comparative Example 1 and Comparative Example 2 in the whole measurement time, so Example 1 and Example 5 show a comparison Example 1 and Comparative Example 2 have higher shape retention properties.

(Overview)

The comprehensive evaluation results are shown in Table 7.

In addition, in the evaluation criteria of shape retention, compared with Comparative Example 1, ○: improvement was obtained. △: equivalent. ×: poor.

[Table 7]

(Conclusions from Table 7)

‧The taste (improvement of refreshing feeling and reduction of peculiar smell) and shape retention of the ice products of the examples are excellent, and ice products better than traditional palm oil and hydrogenated coconut oil can be obtained.

[Possibility of industrial application]

According to the present invention, it is possible to provide ice products with excellent shape retention properties and good taste and flavor when eating ice products.

Claims (6)

A kneaded oil for ice products, which contains random transesterified oil satisfying the following (A) and (B), and triglyceride containing POP; (A) in the fatty acid composition, the content of saturated fatty acids having 6 to 10 carbon atoms is 0.3 to 30% by mass, (B) in the fatty acid composition, the content of saturated fatty acids having 12 to 14 carbon atoms is 55 to 80% by mass; Among them, POP is a triglyceride in which palmitic acid is bonded to the 1-position and the 3-position, and oleic acid is bonded to the 2-position. The kneaded fat and oil for ice products according to claim 1, wherein the content of the random transesterified oil is 1 to 30 mass %, and the content of the triglyceride containing POP is 99 to 70 mass % . The kneading oil for ice products according to claim 1 or 2, wherein the random transesterified oil further satisfies the following (C); (C) In the fatty acid composition, the content of oleic acid is 10 mass % or less. The kneaded fat and oil for ice products according to any one of claims 1 to 3, wherein the POP content in the POP-containing triglyceride is 30% by mass to 75% by mass. An ice product using 1 to 20 parts by mass of the kneading oil for ice product according to any one of claims 1 to 4 relative to 100 parts by mass of the ice product. A method for improving the shape retention of ice products, which is to use the kneading grease for ice products according to any one of claims 1 to 4.