WO2013061750A1 - Oil or fat composition and oily food using oil or fat composition - Google Patents

Oil or fat composition and oily food using oil or fat composition Download PDF

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Publication number
WO2013061750A1
WO2013061750A1 PCT/JP2012/075806 JP2012075806W WO2013061750A1 WO 2013061750 A1 WO2013061750 A1 WO 2013061750A1 JP 2012075806 W JP2012075806 W JP 2012075806W WO 2013061750 A1 WO2013061750 A1 WO 2013061750A1
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WIPO (PCT)
Prior art keywords
mass
oil
content
fatty acid
fat composition
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PCT/JP2012/075806
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French (fr)
Japanese (ja)
Inventor
淳志 小原
智巳 菅沼
麻衣子 新井
赤羽　明
Original Assignee
日清オイリオグループ株式会社
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Application filed by 日清オイリオグループ株式会社 filed Critical 日清オイリオグループ株式会社
Priority to KR1020147011096A priority Critical patent/KR101880331B1/en
Priority to JP2013540708A priority patent/JP6195791B2/en
Priority to CN201280052969.2A priority patent/CN103889242B/en
Publication of WO2013061750A1 publication Critical patent/WO2013061750A1/en

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used

Definitions

  • the present invention relates to an oily food that is less likely to cause grain (coarse fat and oil crystals) and solid-liquid separation, is not hard at low temperature, has a good mouth melt, and has a low trans fatty acid content used in the production of the oily food. It is about things.
  • chocolate has been mainly hard type typified by so-called chocolate bars, but in recent years, the demand for soft-type soft melts such as chocolate cream has increased due to the diversification of consumer preferences. In addition, since soft type chocolate often takes out refrigerated preserved food and eats it immediately, it is required not to become too hard even at low temperatures.
  • an oil and fat composition suitable for soft-type chocolate has been proposed (see, for example, Patent Document 1).
  • the oil and fat composition for soft chocolate of Patent Document 1 has a low trans acid content and is difficult to generate grains.
  • the oil and fat composition for soft chocolate of Patent Document 1 tends to be hard at low temperatures. Accordingly, there has been a demand for an oil and fat composition suitable for soft-type chocolate that does not become too hard even at low temperatures.
  • An object of the present invention is to provide an oily food that is less likely to cause grain and solid-liquid separation, is not hard at low temperatures, has a good mouth melt, and has a low trans fatty acid content used in the production of the oily food. It is.
  • the inventors of the present invention used a fat and oil composition prepared by adjusting a specific triglyceride to a specific composition, so that grains and solid-liquid separation are difficult to occur, and at a low temperature.
  • the present inventors have found that an oily food that is not hard and has a good melt in the mouth and an oil / fat composition having a low trans fatty acid content used in the production of the oily food can be obtained.
  • an oil and fat composition that satisfies the following conditions (a) to (e) is provided.
  • U3 content is 40 to 65% by mass
  • the total content of XXU and UXU is 3 to 17% by mass (In the above conditions (a) to (e), X, U, X3, X2U, XU2, U3, XXU, and UXU represent the following, respectively.
  • X Saturated fatty acid having 16 or more carbon atoms
  • U Unsaturated fatty acid having 16 or more carbon atoms
  • X3 Triglyceride in which 3 molecules of X are bonded
  • X2U Triglyceride in which 2 molecules of X and 1 molecule of U are bonded
  • XU2 X is 1 molecule
  • U3 triglyceride in which 3 molecules of U are bound
  • XXU triglyceride in which X and U are each in the 1st and 3rd positions
  • X is bound in the 2nd position
  • UXU Triglycerides with U in the 1st and 3rd positions and X in the 2nd position
  • the trans fatty acid content in the constituent fatty acid is preferably 5% by mass or less.
  • an oily food produced using the above fat composition In another aspect of the present invention, there is provided an oily food produced using the above fat composition.
  • the oily food is preferably chocolate.
  • a raw oil composition that satisfies the following conditions (f) to (k) is provided.
  • X3 content is less than 2% by mass (g) X2U content is 18 to 40% by mass (H) XU2 content is 45 to 67% by mass (I) U3 content is 2-22% by mass (J) The total content of XXU and UXU is 20 to 43% by mass (K) The mass ratio of X2U / XU2 is 0.45 to 0.65 (In the above conditions (f) to (k), X, U, X3, X2U, XU2, U3, XXU, and UXU respectively represent the following.
  • X Saturated fatty acid having 16 or more carbon atoms
  • U Unsaturated fatty acid having 16 or more carbon atoms
  • X3 Triglyceride in which 3 molecules of X are bonded
  • X2U Triglyceride in which 2 molecules of X and 1 molecule of U are bonded
  • XU2 X is 1 molecule
  • U3 triglyceride in which 3 molecules of U are bound
  • XXU triglyceride in which X and U are each in the 1st and 3rd positions
  • X is bound in the 2nd position
  • UXU Triglycerides with U in the 1st and 3rd positions and X in the 2nd position
  • an oily food that is less likely to cause grain and solid-liquid separation, is not hard at low temperature, has a good mouth melt, and has a low trans fatty acid content used in the production of the oily food. it can.
  • the oil and fat composition according to the embodiment of the present invention satisfies the following conditions (a) to (e).
  • U3 content is 40 to 65% by mass
  • the total content of XXU and UXU is 3 to 17% by mass (In the above conditions (a) to (e), X, U, X3, X2U, XU2, U3, XXU, and UXU represent the following, respectively.
  • X Saturated fatty acid having 16 or more carbon atoms
  • U Unsaturated fatty acid having 16 or more carbon atoms
  • X3 Triglyceride in which 3 molecules of X are bonded
  • X2U Triglyceride in which 2 molecules of X and 1 molecule of U are bonded
  • XU2 X is 1 molecule
  • U3 triglyceride in which 3 molecules of U are bound
  • XXU triglyceride in which X and U are each in the 1st and 3rd positions
  • X is bound in the 2nd position
  • UXU Triglycerides with U in the 1st and 3rd positions and X in the 2nd position
  • the saturated fatty acid X has 16 or more carbon atoms, preferably 16 to 24, more preferably 16 to 22, and still more preferably 16 to 20. Further, when two or three saturated fatty acids X are bonded to the triglyceride molecule, the saturated fatty acids X may be the same saturated fatty acids or different saturated fatty acids. Specifically, examples of the saturated fatty acid X include palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), and lignoceric acid (24). In addition, said numerical description is carbon number of a fatty acid. In the present invention, the carbon number may be described as C (for example, the carbon number of 16 to 24 may be described as C16 to 24).
  • the unsaturated fatty acid U has 16 or more carbon atoms, preferably 16 to 24, more preferably 16 to 22, and still more preferably 16 to 20. Further, when two or three unsaturated fatty acids U are bonded to the triglyceride molecule, the unsaturated fatty acids U may be the same unsaturated fatty acids or different unsaturated fatty acids. Specifically, unsaturated fatty acid U includes palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), and linolenic acid (18: 3). In addition, said numerical description is a combination of carbon number and double bond number of a fatty acid.
  • the oil and fat composition according to the embodiment of the present invention has an X3 content (condition (a)) of 1 to 7% by mass, preferably 1 to 6% by mass, more preferably 1.5 to 5% by mass. It is.
  • X3 is triglyceride (XXX) in which 3 molecules of X are bonded (triglyceride is triacylglycerol in which 3 molecules of fatty acid are bonded to glycerol).
  • the fat and oil composition according to the embodiment of the present invention has an X2U content (condition (b)) of 3 to 23% by mass, preferably 5 to 20% by mass, more preferably 5 to 13% by mass.
  • X2U is a triglyceride (XXU + XUX + UXX) in which two molecules of X and one molecule of U are bonded.
  • the fat composition according to the embodiment of the present invention has an XU2 content (condition (c)) of 15 to 37% by mass, preferably 20 to 35% by mass, more preferably 22 to 33% by mass.
  • XU2 is a triglyceride (XUU + UXU + UUX) in which one molecule of X is bonded to two molecules of U.
  • the oil and fat composition according to the embodiment of the present invention has a U3 content (condition (d)) of 40 to 65% by mass, preferably 42 to 63% by mass, more preferably 45 to 62% by mass.
  • U3 is triglyceride (UUU) in which three molecules of U are bonded.
  • the total content of XXU and UXU is 3 to 17% by mass, preferably 5 to 16% by mass, more preferably 6 to 15%. % By mass.
  • XXU is a triglyceride (XXU + UXX) in which one molecule of X and U is bonded to positions 1 and 3, respectively, and X is bonded to position 2.
  • UXU is a triglyceride in which U is bonded to positions 1 and 3, and X is bonded to position 2.
  • the oil and fat composition according to the embodiment of the present invention satisfies the ranges of the conditions (a) to (e), the oil-based food is less likely to undergo grain and solid-liquid separation, is not hard at low temperature, and has good mouth melting It becomes.
  • a grain means the state which the oil-fat crystal
  • solid-liquid separation refers to a state in which solid fat and liquid oil in the fat are separated.
  • the mass ratio of XUX / X2U is preferably 0.45 to 0.65, more preferably 0.46 to 0.63, and still more preferably 0.8. 48 to 0.60.
  • the mass ratio of XUX / X2U is the ratio of the XUX content (mass%) to the X2U content (mass%).
  • XUX is a triglyceride in which X is bonded to the 1st and 3rd positions, and U is bonded to the 2nd position.
  • the trans fatty acid content in the constituent fatty acid is preferably 5% by mass or less, more preferably 3% by mass or less, and further preferably 1.5% by mass or less.
  • trans fatty acid may be described as TFA.
  • the oil and fat composition according to the embodiment of the present invention has a fatty acid content of 16 or more carbon atoms, preferably a fatty acid content of 16 to 24 carbon atoms in the constituent fatty acid, preferably 95% by mass or more, more preferably 97%. It is at least mass%, more preferably at least 98 mass%.
  • the fatty acid may be described as FA.
  • the fat composition according to the embodiment of the present invention has a saturated fatty acid content of 16 or more carbon atoms in the constituent fatty acid, preferably a saturated fatty acid content of 16 to 24 carbon atoms, preferably 10 to 35% by mass.
  • the amount is preferably 12 to 33% by mass, more preferably 15 to 30% by mass.
  • the fat and oil composition according to the embodiment of the present invention has an unsaturated fatty acid content of 16 or more carbon atoms in the constituent fatty acid, preferably an unsaturated fatty acid content of 16 to 24 carbon atoms, preferably 65 to 90% by mass. More preferably, it is 67 to 88% by mass, and further preferably 70 to 85% by mass.
  • the fat and oil composition according to the embodiment of the present invention preferably has a solid fat content (hereinafter referred to as SFC) of 5 to 20% at 5 ° C, 2 to 10% at 20 ° C, 1 to 8% at 30 ° C, 50 ° C 0.3 to 5%, more preferably 6 to 18% at 5 ° C, 2 to 8% at 20 ° C, 1 to 6% at 30 ° C, 0.5 to 4% at 50 ° C, Preferred are 7 to 14% at 5 ° C, 3 to 7% at 20 ° C, 2 to 5% at 30 ° C, and 1 to 3% at 50 ° C.
  • SFC solid fat content
  • the fatty acid content and trans fatty acid content can be measured according to AOCS Ce1f-96.
  • the X3 content, the X2U content, the XU2 content and the U3 content can be measured according to a gas chromatographic method (JAOCS, vol 70, 11, 1111-1114 (1993)).
  • the XUX content and the XXU content are obtained by calculating the XUX / X2U ratio according to J.J. High Resol. Chromatogr. , 18, 105-107 (1995), and can be calculated based on this value and the X2U content.
  • the UXU content is the ratio of UXU / XU2 to J.I. High Resol. Chromatogr.
  • SFC can be measured according to IUPAC method 2.150a Solid Content determination in Fats by NMR except that the pretreatment of the measurement sample is completely melted at 80 ° C. and stored at 5 ° C. for 3 days.
  • the iodine value can be measured in accordance with “2.3.4.1-1996 Iodine value (Wiis-cyclohexane method)” of “Standard oil analysis test method (edited by Japan Oil Chemists' Society)”.
  • the oil / fat composition according to the embodiment of the present invention may include components other than the oil / fat such as additives.
  • additives include, for example, emulsifiers (lecithin, lysolecithin, sorbitan fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin fatty acid ester (monoglyceride)).
  • the oil and fat composition according to the embodiment of the present invention preferably has a component content other than fat and oil of 5% by mass or less, more preferably 3% by mass or less, and further preferably 2% by mass or less.
  • the oil and fat composition according to the embodiment of the present invention has a viscosity at 10 ° C. of preferably 100 to 18000 mPa ⁇ s, more preferably 500 to 10000 mPa ⁇ s, and further preferably 800 to 7000 mPa ⁇ s. .
  • the viscosity at 10 ° C. can be measured using a B-type viscometer, for example, under the following conditions. The measurement sample (oil composition) is completely melted at 75 ° C., and then the temperature is adjusted for 90 minutes in a 10 ° C.
  • the measurement sample in which the fat and oil crystals were uniformly dispersed was prepared as a rotor No. of B type viscometer (BM type viscometer manufactured by TOKIMEC).
  • the viscosity at 10 ° C. can be measured by using 2 and measuring under the condition of the rotational speed of 6 rpm.
  • the oil and fat composition according to the embodiment of the present invention can be produced using ordinary edible oils and fats without particular limitation as long as the composition of triglyceride, the composition of constituent fatty acids, and the like are in the above ranges.
  • the oil and fat composition according to the embodiment of the present invention can use, for example, the following raw oil and fat composition as a raw material.
  • the raw material fat composition according to the embodiment of the present invention satisfies the following conditions (f) to (k).
  • X Saturated fatty acid having 16 or more carbon atoms
  • U Unsaturated fatty acid having 16 or more carbon atoms
  • X3 Triglyceride in which 3 molecules of X are bonded
  • X2U Triglyceride in which 2 molecules of X and 1 molecule of U are bonded
  • XU2 X is 1 molecule
  • U3 triglyceride in which 3 molecules of U are bound
  • XXU triglyceride in which X and U are each in the 1st and 3rd positions
  • X is bound in the 2nd position
  • UXU Triglycerides with U in the 1st and 3rd positions and X in the 2nd position
  • the X3 content (condition (f)) is less than 2% by mass, preferably less than 1.5% by mass, more preferably less than 1% by mass. .
  • the raw oil / fat composition according to the embodiment of the present invention has an X2U content (condition (g)) of 18 to 40% by mass, preferably 20 to 38% by mass, more preferably 23 to 35% by mass. is there.
  • the raw oil / fat composition according to the embodiment of the present invention has an XU2 content (condition (h)) of 45 to 67% by mass, preferably 47 to 65% by mass, more preferably 50 to 62% by mass. is there.
  • the raw oil composition according to the embodiment of the present invention has a U3 content (condition (i)) of 2 to 22% by mass, preferably 3 to 20% by mass, more preferably 5 to 17% by mass. is there.
  • the total content of XXU and UXU is 20 to 43% by mass, preferably 22 to 40% by mass, more preferably 25 to 38% by mass.
  • the mass ratio of X2U / XU2 (condition (k)) is 0.45 to 0.65, preferably 0.46 to 0.63, and more It is preferably 0.46 to 0.60.
  • the mass ratio of X2U / XU2 is the ratio of the X2U content (mass%) to the XU2 content (mass%).
  • the oil / fat composition of the present invention can be easily prepared.
  • the trans fatty acid content in the constituent fatty acid is preferably 5% by mass or less, more preferably 3% by mass or less, and further preferably 1% by mass or less.
  • the raw oil composition according to the embodiment of the present invention has a fatty acid content of 16 or more carbon atoms in the constituent fatty acid, preferably a fatty acid content of 16 to 24 carbon atoms, preferably 95 mass% or more, more preferably It is 96 mass% or more, More preferably, it is 97 mass% or more.
  • the raw oil / fat composition according to the embodiment of the present invention has a saturated fatty acid content of 16 or more carbon atoms in the constituent fatty acid, preferably a saturated fatty acid content of 16 to 24 carbon atoms, preferably 25 to 45% by mass, More preferably, it is 27 to 43% by mass, and still more preferably 30 to 40% by mass.
  • the raw oil / fat composition according to the embodiment of the present invention has an unsaturated fatty acid content of 16 or more carbon atoms in the constituent fatty acid, preferably an unsaturated fatty acid content of 16 to 24 carbon atoms, preferably 50 to 70% by mass. More preferably, it is 52 to 68% by mass, and further preferably 55 to 65% by mass.
  • the SFC is preferably 25 to 45% at 5 ° C, 15 to 35% at 10 ° C, 7% or less at 20 ° C, more preferably 27% at 5 ° C. It is ⁇ 43%, 10 ° C. 17-33%, 20 ° C. 5% or less, more preferably 5 ° C. 30-40%, 10 ° C. 20-30%, and 20 ° C. 3% or less.
  • the raw oil composition according to the embodiment of the present invention can be used as a raw material for the oil composition of the present invention. That is, said raw material fat composition can be used as raw material fats and oils of oil-based foods such as chocolate, (soft chocolate, etc.), filling, butter cream (sand cream, etc.).
  • the raw material fat composition according to the embodiment of the present invention obtains a low melting point portion by separating the following fat A and removing the high melting point portion, and further fractionating the obtained low melting point portion to remove the high melting point portion. And it can manufacture by obtaining a low melting-point part.
  • the fractionation method for obtaining the raw oil / fat composition according to the embodiment of the present invention is not particularly limited, and is performed by a usual method such as dry fractionation (natural fractionation), emulsification fractionation (surfactant fractionation), solvent fractionation, or the like. be able to.
  • the fractionation method for obtaining the raw oil / fat composition according to the embodiment of the present invention is preferably dry fractionation or solvent fractionation. Dry fractionation generally cools the fractionated raw oil and fat while stirring in a tank, precipitates crystals, and then squeezes and / or filters to obtain a high melting point part (also referred to as a hard part or a crystal fraction). And a low melting point part (also referred to as a soft part or a liquid fraction).
  • Solvent fractionation can be performed by dissolving the fractionated raw material fats and oils in a solvent such as acetone and hexane, cooling the solution, precipitating crystals, and then filtering to separate the high melting point portion and the low melting point portion. .
  • the fractionation temperature also varies depending on the properties of the fractionated oil that are required.
  • the fractionation temperature for dry fractionation is preferably 33 to 45 ° C, more preferably 35 to 43 ° C, and further preferably 35 to 40 ° C.
  • the fractionation temperature for solvent fractionation is preferably ⁇ 10 to 10 ° C., more preferably ⁇ 8 to 8 ° C., and further preferably ⁇ 6 to 5 ° C.
  • the raw material fat composition according to the embodiment of the present invention can be subjected to purification treatment (deoxidation, decolorization, deodorization, etc.) in the same manner as in the production of ordinary edible fats and oils.
  • the fat A used in the present invention preferably has a palmitic acid content of 30 to 50% by mass, a stearic acid content of 10 to 29% by mass, an oleic acid content of 20 to 40% by mass, linoleic acid and linolenic acid.
  • the oil / fat A used in the present invention is preferably a mixed oil of the following transesterified oil A and the following transesterified oil B.
  • the mixed oil of the following transesterified oil A and the following transesterified oil B has a mass ratio (transesterified oil A: esterified oil B) of preferably 30:70 to 50:50, more preferably 33:67 to 47:53, and more preferably 35:65 to 45:55. Mixing can be performed by a usual method.
  • the transesterified oil A used in the present invention preferably has a palmitic acid content in the constituent fatty acids of 15 to 35% by mass, a stearic acid content of 30 to 55% by mass, an oleic acid content of 15 to 35% by mass, linoleic acid and It is fats and oils obtained by performing a random transesterification reaction on raw fats and oils having a total content of linolenic acid of less than 10% by mass.
  • the raw oil and fat of the transesterified oil A used in the present invention preferably has a palmitic acid content of 15 to 35% by mass, a stearic acid content of 30 to 55% by mass, an oleic acid content of 15 to 35% by mass in the constituent fatty acids,
  • the total content of linoleic acid and linolenic acid is less than 10% by mass, more preferably the lauric acid content in the constituent fatty acids is less than 3% by mass, the palmitic acid content is 17 to 33% by mass, and the stearic acid content is 32 to 53% by mass.
  • the oleic acid content is 17 to 33% by mass, the total content of linoleic acid and linolenic acid is less than 8% by mass, more preferably the lauric acid content in the constituent fatty acids is less than 1% by mass, and the palmitic acid content is 20 to 20%. 30% by mass, stearic acid content 35-50% by mass, oleic acid content 20-30% by mass, total content of linoleic acid and linolenic acid 6% by mass It is full.
  • raw material fat of transesterified oil A used in the present invention include, for example, fats and oils having a total content of linoleic acid and linolenic acid of less than 10% by mass, palm oil, palm fractionated oil having an iodine value of 25 to 48, iodine value Examples thereof include mixed oils containing fats and oils having a saturated fatty acid content of 5 or less and 16 or more carbon atoms of 90% by mass or more.
  • Oils with a total content of linoleic acid and linolenic acid of less than 10% by mass preferably have an oleic acid content of 50% by mass or more.
  • Specific examples of fats and oils having a total content of linoleic acid and linolenic acid of less than 10% by mass include, for example, high oleic sunflower oil.
  • Palm fractionated oil is a fat obtained by fractionating palm oil. Oil obtained by fractionating palm fractionated oil is also palm fractionated oil. Specific examples of the fractionated palm oil having an iodine value of 25 to 48 include, for example, palm stearin (a high melting point portion obtained by fractionating palm oil), and a medium melting point of palm (a low melting point portion obtained by fractionating palm oil). High melting point part obtained), hard PMF (high melting point part obtained by further fractionating the melting point of palm), and the like.
  • the fractionated palm oil having an iodine value of 25 to 48 preferably has an iodine value of 28 to 40, more preferably 30 to 40.
  • fats and oils having an iodine value of 5 or less and a saturated fatty acid content of 16 or more carbon atoms of 90% by mass or more include soybean oil, rapeseed oil, cottonseed oil, sunflower oil, safflower oil, corn oil, palm oil, palm fractionated oil, etc. Examples include extremely hardened oils.
  • the transesterified oil B used in the present invention preferably has a palmitic acid content in the constituent fatty acids of 40 to 60% by mass, a stearic acid content of less than 15% by mass, an oleic acid content of 20 to 45% by mass, linoleic acid and linolenic acid. It is a fat obtained by performing a random transesterification reaction on a raw fat / oil having a total acid content of less than 15% by mass.
  • the raw oil and fat of transesterified oil B used in the present invention preferably has a palmitic acid content of 40 to 60% by mass, a stearic acid content of less than 15% by mass, an oleic acid content of 20 to 45% by mass, and linol.
  • the total content of acid and linolenic acid is less than 15% by weight, more preferably the lauric acid content in the constituent fatty acids is less than 3% by weight, the palmitic acid content is 43 to 57% by weight, the stearic acid content is less than 10% by weight,
  • the oleic acid content is 23 to 42% by mass, the total content of linoleic acid and linolenic acid is less than 12% by mass, more preferably the lauric acid content in the constituent fatty acids is less than 1% by mass, and the palmitic acid content is 47 to 55% by mass.
  • Stearic acid content less than 8% by mass, oleic acid content from 25 to 40% by mass, total content of linoleic acid and linolenic acid less than 10% by mass A.
  • the raw material fat of the transesterified oil B used in the present invention include, for example, palm fractionated oil having an iodine value of 25 to 48, mixed oil containing palm oil and the like.
  • the fractionated palm oil having an iodine value of 25 to 48 is as described above.
  • the transesterification reaction for obtaining the transesterification oil A and the transesterification oil B used in the present invention is a random transesterification reaction (also referred to as a non-selective transesterification reaction or a transesterification reaction with low position specificity).
  • Random transesterification can be performed by either chemical transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification using lipase (lipase with low position specificity) as a catalyst.
  • the chemical transesterification is performed, for example, by sufficiently drying the raw oil and fat, adding 0.1 to 1% by mass of sodium methoxide to the raw oil and fat, and then reducing the pressure at 80 to 120 ° C. for 0.5 to 1 hour.
  • the reaction can be carried out with stirring.
  • lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, and then 40 to 80 ° C., preferably 40 to 40%.
  • the reaction can be carried out with stirring at 70 ° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours.
  • oil and fat composition according to the embodiment of the present invention can be produced by blending, for example, the above-described raw material oil and fat composition, liquid oil, and extremely hardened oil of vegetable oil.
  • the amount of the raw material oil and fat composition is preferably 15 to 55% by mass, more preferably 17 to 50% by mass, and more preferably 20 to 47%. % By mass.
  • the liquid oil that can be used for the production of the oil and fat composition according to the embodiment of the present invention is not particularly limited as long as it is liquid at 5 ° C., but rapeseed oil is preferable.
  • the amount of the liquid oil is preferably 40 to 80% by mass, more preferably 45 to 77% by mass, and more preferably 50 to 75% by mass. .
  • the extremely hardened oil of vegetable oil that can be used for the production of the oil and fat composition according to the embodiment of the present invention is not particularly limited, but is preferably an extremely hardened oil of rapeseed oil, and an extremely hardened oil of Hyelsin rapeseed oil. More preferably, it is an extremely hardened oil of Hyelsin rapeseed oil.
  • the amount of the extremely hardened oil of the vegetable oil is preferably 0.5 to 10% by mass, more preferably 1 to 8% by mass, and more preferably 1 to 6% by mass.
  • the oil and fat composition according to the embodiment of the present invention is used for oily foods as fats and oils for chocolate (fats and fats for soft chocolate), fats and oils for filling, fats and oils for butter cream (fat and fats for sand cream, etc.) can do.
  • the oil / fat composition according to the embodiment of the present invention has a low content of trans fatty acid in the constituent fatty acids of the oil / fat, is not hard even at low temperatures, and does not easily generate grains.
  • the oil-based food according to the embodiment of the present invention is characterized by being manufactured using the oil and fat composition according to the embodiment of the present invention.
  • the oil-based food means a processed food containing fats and oils, and the fats and oils are a continuous phase, and preferably contains sugars.
  • Specific examples of the oil-based food include chocolate (soft chocolate, etc.), filling, spread, butter cream (sand cream, etc.) and the like.
  • the oily food according to the embodiment of the present invention is preferably chocolate.
  • chocolate is not limited by the provisions of “Fair Competition Rules for the Display of Chocolates” (National Chocolate Industry Fair Trade Council) or legal regulations.
  • a cocoa component cocoa mass, cocoa powder, etc.
  • a dairy product a fragrance, an emulsifier, etc. are added, and it is manufactured through the steps of chocolate production (mixing step, atomization step, scouring step, cooling step, etc.).
  • the chocolate in the present invention includes white chocolate and color chocolate in addition to dark chocolate and milk chocolate.
  • the blending amount of the oil and fat composition according to the embodiment of the present invention in the oily food according to the embodiment of the present invention is preferably 50 to 100% by mass, more preferably 75 to 97% by mass in the oil and fat of the oily food. More preferably, it is 85 to 95% by mass.
  • the fats and oils of oil-based foods include the fats and oils (cocoa butter, milk fat, etc.) in oil-containing raw materials (cacao mass, whole milk powder, etc.) other than the fats and oils to be blended.
  • the cocoa butter content of the oily food according to the embodiment of the present invention is preferably 3 to 25% by mass, more preferably 3 to 20% by mass, and further preferably 5 to 15% by mass in the oil or fat of the oily food.
  • the oily food according to the embodiment of the present invention is soft chocolate, grains are hardly generated even if the cocoa butter content is high.
  • the water content of the oil-based food according to the embodiment of the present invention is preferably 3% by mass or less, more preferably 2% by mass or less, and further preferably 1% by mass or less.
  • the oily food according to the embodiment of the present invention contains food materials generally used for oily foods such as sugars, cacao components, emulsifiers, dairy products, and fragrances. You can also
  • the maximum stress at 5 ° C. is preferably 300 to 5000 g, more preferably 500 to 4000 g, and further preferably 500 to 3500 g.
  • the maximum stress at 5 ° C. can be measured using a rheometer, for example, under the following conditions. After complete melting of the measurement sample (oil-based food) at 60 ° C. or higher, 8 g of the measurement sample was dispensed into a resin petri dish ( ⁇ 3 cm) and cooled and solidified from 50 ° C. to 20 ° C. (5 ° C./hour).
  • a measurement sample stored at 5 ° C. for 1 week is measured using a rheometer (Rheometer CR-500DX manufactured by Sun Science) under the conditions of a plunger ⁇ 10 mm, a table moving speed of 20 mm / min, and a depth of 3 mm. The maximum stress at can be measured.
  • the oily food according to the embodiment of the present invention can be manufactured by a usual method.
  • the oily food according to the embodiment of the present invention can be combined with foods such as confectionery and bread in the form of chocolate (soft chocolate, etc.), filling, spread, butter cream (sand cream, etc.).
  • the oil-based food according to the embodiment of the present invention has a low content of trans fatty acids in the constituent fatty acids of fats and oils, is not hard even at low temperatures, and is unlikely to undergo solid-liquid separation from grains. It is excellent.
  • fatty acid content and trans fatty acid content were measured by a method based on AOCS Ce1f-96.
  • X3 content, X2U content, XU2 content and U3 content were measured by a method based on a gas chromatograph method (JAOCS, vol 70, 11, 1111-1114 (1993)).
  • the XUX content and the XXU content are obtained by calculating the XUX / X2U ratio as J.P. High Resol. Chromatogr. , 18, 105-107 (1995), and calculated based on this value and the X2U content.
  • the UXU content is the ratio of UXU / XU2 to J.I. High Resol. Chromatogr.
  • SFC was measured according to IUPAC method 2.150a Solid Content determination in Fats by NMR after pre-treatment of the measurement sample by completely melting the measurement sample at 80 ° C. and storing at 5 ° C. for 3 days. .
  • the iodine value was measured according to “2.3.4.1-1996 Iodine number (Wyeth-cyclohexane method)” of “Standard oil analysis test method (edited by Japan Oil Chemists' Society)”.
  • transesterified oil A1 22 parts by mass of high oleic sunflower oil (oleic acid content 85.1% by mass, linoleic acid content 6.6% by mass, linolenic acid content 0.1% by mass) and 31 parts by mass of palm stearin (iodine value 36.1) 47 parts by mass of extremely hardened oil of soybean oil (iodine value 1.1, saturated fatty acid content of carbon number 16 or more 99.5% by mass) was mixed.
  • transesterified oil B1 60 parts by mass of palm stearin (iodine value 36.1) and 40 parts by mass of palm oil (iodine value 52.0) were mixed. Obtained mixed oil (lauric acid content 0.2% by mass, palmitic acid content 51.7% by mass, stearic acid 4.6% by mass, oleic acid 33.2% by mass, linoleic acid 8.0% by mass, linolenic acid Transesterified oil B1 was obtained by performing a random transesterification reaction of 0.2 mass% and trans fatty acid 0 mass%). The transesterification reaction was performed in the same manner as in the above transesterified oil A1.
  • transesterified oil A1 and 60 parts by mass of transesterified oil B1 were mixed (lauric acid content 0.1% by mass, palmitic acid content 40.9% by mass, stearic acid 20.3% by mass, oleic acid 30 0.2 mass%, linoleic acid 6.5 mass%, linolenic acid 0.1 mass%, trans fatty acid 0 mass%).
  • the obtained mixed oil was subjected to dry fractionation at 36 to 38 ° C., and the high melting point portion was removed to obtain a low melting point portion.
  • the obtained low melting point portion was subjected to solvent fractionation (using acetone) at 0 to 2 ° C., and the high melting point portion was removed to obtain the low melting point portion, which was subjected to deodorization treatment, and test oil 1 (X3 content) : 0.1% by mass, X2U content: 29.9% by mass, XU2 content: 55.4% by mass, U3 content: 10.9% by mass XXU + UXU content: 31.2% by mass, X2U / XU2 mass ratio: 0.
  • TFA content 0.7% by mass
  • SFC at 20 ° C .: 1.4%
  • test oils 2 to 6 The following fats and oils were prepared as test fats and oils 2 to 6.
  • Test oil 2 Palm olein (iodine value: 65, manufactured by Nisshin Oilio Group Co., Ltd.)
  • Test oil and fat 3 Random transesterification oil of palm olein (iodine value: 56, manufactured by Nisshin Oilio Group Co., Ltd.)
  • Test oil 4 rapeseed oil (Nisshin Oilio Group Co., Ltd.)
  • Test oil 5 Highly hardened oil of Hyelsin rapeseed oil (manufactured by Yokoseki Oil & Fat Co., Ltd.)
  • Test oil 6 Super hardened oil of rapeseed oil (manufactured by Yokoseki Oil & Fat Co., Ltd.)
  • Lecithin Nisshin Oillio Group
  • product name Lecithin DX
  • Cacao mass manufactured by Daito Cacao Co., Ltd.
  • QM-P -Cocoa powder manufactured by Delfi Co., Ltd.
  • Sugar Made by Tokukura Co., Ltd., Trade name: Powdered sugar

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Abstract

[Problem] To provide an oily food, which scarcely shows grain formation or solid-liquid separation, is not hard at low temperatures and easily melts in mouth, and an oil or fat composition having a low trans fatty acid content which is to be used in producing the aforesaid oily food. [Solution] An oil or fat composition characterized by satisfying requirements (a) to (e): (a) having an X3 content of 1-7 mass%; (b) having an X2U content of 3-23 mass%; (c) having an XU2 content of 15-37 mass%; (d) having a U3 content of 40-65 mass%; and (e) having the sum of XXU and UXU contents of 3-17 mass% (wherein X represents a saturated fatty acid having 16 or more carbon atoms; and U represents an unsaturated fatty acid having 16 or more carbon atoms).

Description

油脂組成物および該油脂組成物を使用した油性食品Oil and fat composition and oil-based food using the oil and fat composition 関連出願Related applications
　本願は、日本国特許出願２０１１－２３７４９２を基礎とするパリ条約の優先権主張を伴った出願である。よって、本願は、この日本国特許出願に開示された事項の全てを包含するものである。 This application is an application accompanied by the priority claim of the Paris Convention based on the Japanese patent application 2011-237492. Therefore, this application includes all the matters disclosed in this Japanese patent application.
　本発明は、グレイン（油脂結晶の粗大化）及び固液分離が発生しにくい、かつ、低温で硬くなく、口溶けの良い油性食品並びに該油性食品の製造に使用されるトランス脂肪酸含量の低い油脂組成物に関するものである。 The present invention relates to an oily food that is less likely to cause grain (coarse fat and oil crystals) and solid-liquid separation, is not hard at low temperature, has a good mouth melt, and has a low trans fatty acid content used in the production of the oily food. It is about things.
　チョコレートは従来、いわゆる板チョコに代表されるハードタイプが主流であったが、近年、消費者の嗜好の多様化から、チョコクリームのような口溶けの良いソフトタイプの需要も増えている。また、ソフトタイプのチョコレートは、冷蔵保存されたものを取り出して直ぐに食することも多いため、低温でも硬くなりすぎないことが求められている。 Conventionally, chocolate has been mainly hard type typified by so-called chocolate bars, but in recent years, the demand for soft-type soft melts such as chocolate cream has increased due to the diversification of consumer preferences. In addition, since soft type chocolate often takes out refrigerated preserved food and eats it immediately, it is required not to become too hard even at low temperatures.
　チョコレートをソフト化する手段としては、チョコレートの油脂分に比較的多量の液体油を配合することが考えられる。しかしながら、カカオ脂やカカオ代用脂を多く含むチョコレートに比較的多量の液体油を配合した場合、チョコレート中の油脂結晶が移動及び結晶型転移を起こし易いため、グレインという品質欠陥が発生し易い。さらに、この液体油が配合されたチョコレートは、油脂中の固体脂と液体油とが分離し易いため、液体油がチョコレートから染み出す、いわゆる汗かき現象も発生し易い。このため、比較的多量の液体油を配合したソフトタイプのチョコレートは、カカオ脂やカカオ代用脂を少量しか配合できなかった。また、カカオ脂は、チョコレートを風味豊かなものとするために配合されるカカオマスにも約５５質量％程度含まれる。従って、比較的多量の液体油を配合したソフトタイプのチョコレートは、カカオマスも少量しか配合できないため、風味が乏しいという問題があった。 As a means for softening chocolate, it is conceivable to add a relatively large amount of liquid oil to the fat and oil of chocolate. However, when a relatively large amount of liquid oil is blended with chocolate containing a large amount of cacao butter or cacao substitute fat, the fat and oil crystals in the chocolate are likely to move and undergo crystal type transition, so that a grain quality defect is likely to occur. Furthermore, since the chocolate in which this liquid oil is blended easily separates the solid fat and the liquid oil in the fat, a so-called sweating phenomenon in which the liquid oil exudes from the chocolate is also likely to occur. For this reason, the soft chocolate containing a relatively large amount of liquid oil can only contain a small amount of cacao butter or cacao substitute fat. In addition, cacao butter is also contained in cacao mass that is blended in order to make chocolate rich in flavor. Therefore, the soft chocolate containing a relatively large amount of liquid oil has a problem that the flavor is poor because only a small amount of cacao mass can be blended.
　チョコレートのソフト化に伴う欠点を補うために、従来、液体油に硬化油を配合する手法や、液体油の代わりに液体油の微水添硬化油やその分別オレイン等を用いる手法、またはそれらを併用する手法が採られている。しかしながら、硬化油及び微水添硬化油は、比較的多くのトランス脂肪酸を含むものであり、近年のトランス脂肪酸問題からその使用が敬遠されつつある。 In order to compensate for the drawbacks associated with softening chocolate, conventionally, a method of blending hardened oil with liquid oil, a method of using slightly hydrogenated hardened oil of liquid oil or its fractionated olein instead of liquid oil, or those The method to use together is taken. However, hardened oils and slightly hydrogenated hardened oils contain a relatively large amount of trans fatty acids, and their use is being avoided because of recent trans fatty acid problems.
　上記のような課題を解決するために、ソフトタイプのチョコレートに適した油脂組成物が提案されている（例えば、特許文献１を参照）。特許文献１のソフトチョコレート用の油脂組成物は、トランス酸含量が低く、グレインが発生しにくいものである。しかしながら、特許文献１のソフトチョコレート用の油脂組成物は、低温で硬くなる傾向にあった。従って、低温でも硬くなりすぎないソフトタイプのチョコレートに適した油脂組成物が求められていた。 In order to solve the above-described problems, an oil and fat composition suitable for soft-type chocolate has been proposed (see, for example, Patent Document 1). The oil and fat composition for soft chocolate of Patent Document 1 has a low trans acid content and is difficult to generate grains. However, the oil and fat composition for soft chocolate of Patent Document 1 tends to be hard at low temperatures. Accordingly, there has been a demand for an oil and fat composition suitable for soft-type chocolate that does not become too hard even at low temperatures.
特開２００８－２２８６４１号公報JP 2008-228641 A
　本発明の目的は、グレイン及び固液分離が発生しにくい、かつ、低温で硬くなく、口溶けの良い油性食品並びに該油性食品の製造に使用されるトランス脂肪酸含量の低い油脂組成物を提供することである。 An object of the present invention is to provide an oily food that is less likely to cause grain and solid-liquid separation, is not hard at low temperatures, has a good mouth melt, and has a low trans fatty acid content used in the production of the oily food. It is.
　本発明者らは、上記課題を解決すべく鋭意検討を行った結果、特定のトリグリセリドを特定組成に調整した油脂組成物を用いることで、グレイン及び固液分離が発生しにくい、かつ、低温で硬くなく、口溶けの良い油性食品並びに該油性食品の製造に使用されるトランス脂肪酸含量の低い油脂組成物が得られることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention used a fat and oil composition prepared by adjusting a specific triglyceride to a specific composition, so that grains and solid-liquid separation are difficult to occur, and at a low temperature. The present inventors have found that an oily food that is not hard and has a good melt in the mouth and an oil / fat composition having a low trans fatty acid content used in the production of the oily food can be obtained.
　すなわち、本発明の一態様によれば、下記の（ａ）から（ｅ）の条件を満たす油脂組成物が提供される。
（ａ）Ｘ３含量が１～７質量％
（ｂ）Ｘ２Ｕ含量が３～２３質量％
（ｃ）ＸＵ２含量が１５～３７質量％
（ｄ）Ｕ３含量が４０～６５質量％
（ｅ）ＸＸＵとＵＸＵの合計含量が３～１７質量％
（上記の（ａ）から（ｅ）の条件において、Ｘ、Ｕ、Ｘ３、Ｘ２Ｕ、ＸＵ２、Ｕ３、ＸＸＵ、及びＵＸＵはそれぞれ以下のものを示す。
　Ｘ：炭素数１６以上の飽和脂肪酸
　Ｕ：炭素数１６以上の不飽和脂肪酸
　Ｘ３：Ｘが３分子結合しているトリグリセリド
　Ｘ２Ｕ：Ｘが２分子、Ｕが１分子結合しているトリグリセリド
　ＸＵ２：Ｘが１分子、Ｕが２分子結合しているトリグリセリド
　Ｕ３：Ｕが３分子結合しているトリグリセリド
　ＸＸＵ：１位と３位にＸとＵがそれぞれ一つずつ、２位にＸが結合しているトリグリセリド
　ＵＸＵ：１位と３位にＵ、２位にＸが結合しているトリグリセリド）
　本発明の態様においては、構成脂肪酸中のトランス脂肪酸含量が５質量％以下であることが好ましい。
　本発明の別の態様においては、上記油脂組成物を使用して製造される油性食品が提供される。
　本発明の別の態様においては、該油性食品がチョコレートであることが好ましい。
　本発明の別の態様においては、下記の（ｆ）から（ｋ）の条件を満たす原料油脂組成物が提供される。
（ｆ）Ｘ３含量が２質量％未満
（ｇ）Ｘ２Ｕ含量が１８～４０質量％
（ｈ）ＸＵ２含量が４５～６７質量％
（ｉ）Ｕ３含量が２～２２質量％
（ｊ）ＸＸＵとＵＸＵの合計含量が２０～４３質量％
（ｋ）Ｘ２Ｕ／ＸＵ２の質量比が０．４５～０．６５
（上記の（ｆ）から（ｋ）の条件において、Ｘ、Ｕ、Ｘ３、Ｘ２Ｕ、ＸＵ２、Ｕ３、ＸＸＵ、及びＵＸＵはそれぞれ以下のものを示す。
　Ｘ：炭素数１６以上の飽和脂肪酸
　Ｕ：炭素数１６以上の不飽和脂肪酸
　Ｘ３：Ｘが３分子結合しているトリグリセリド
　Ｘ２Ｕ：Ｘが２分子、Ｕが１分子結合しているトリグリセリド
　ＸＵ２：Ｘが１分子、Ｕが２分子結合しているトリグリセリド
　Ｕ３：Ｕが３分子結合しているトリグリセリド
　ＸＸＵ：１位と３位にＸとＵがそれぞれ一つずつ、２位にＸが結合しているトリグリセリド
　ＵＸＵ：１位と３位にＵ、２位にＸが結合しているトリグリセリド） That is, according to one aspect of the present invention, an oil and fat composition that satisfies the following conditions (a) to (e) is provided.
(A) X3 content is 1-7% by mass
(B) X2U content of 3 to 23% by mass
(C) XU2 content of 15 to 37% by mass
(D) U3 content is 40 to 65% by mass
(E) The total content of XXU and UXU is 3 to 17% by mass
(In the above conditions (a) to (e), X, U, X3, X2U, XU2, U3, XXU, and UXU represent the following, respectively.
X: Saturated fatty acid having 16 or more carbon atoms U: Unsaturated fatty acid having 16 or more carbon atoms X3: Triglyceride in which 3 molecules of X are bonded X2U: Triglyceride in which 2 molecules of X and 1 molecule of U are bonded XU2: X is 1 molecule, triglyceride in which 2 molecules of U are bound U3: triglyceride in which 3 molecules of U are bound XXU: triglyceride in which X and U are each in the 1st and 3rd positions, and X is bound in the 2nd position UXU: Triglycerides with U in the 1st and 3rd positions and X in the 2nd position)
In the embodiment of the present invention, the trans fatty acid content in the constituent fatty acid is preferably 5% by mass or less.
In another aspect of the present invention, there is provided an oily food produced using the above fat composition.
In another aspect of the present invention, the oily food is preferably chocolate.
In another aspect of the present invention, a raw oil composition that satisfies the following conditions (f) to (k) is provided.
(F) X3 content is less than 2% by mass (g) X2U content is 18 to 40% by mass
(H) XU2 content is 45 to 67% by mass
(I) U3 content is 2-22% by mass
(J) The total content of XXU and UXU is 20 to 43% by mass
(K) The mass ratio of X2U / XU2 is 0.45 to 0.65
(In the above conditions (f) to (k), X, U, X3, X2U, XU2, U3, XXU, and UXU respectively represent the following.
X: Saturated fatty acid having 16 or more carbon atoms U: Unsaturated fatty acid having 16 or more carbon atoms X3: Triglyceride in which 3 molecules of X are bonded X2U: Triglyceride in which 2 molecules of X and 1 molecule of U are bonded XU2: X is 1 molecule, triglyceride in which 2 molecules of U are bound U3: triglyceride in which 3 molecules of U are bound XXU: triglyceride in which X and U are each in the 1st and 3rd positions, and X is bound in the 2nd position UXU: Triglycerides with U in the 1st and 3rd positions and X in the 2nd position)
　本発明によると、グレイン及び固液分離が発生しにくい、かつ、低温で硬くなく、口溶けの良い油性食品並びに該油性食品の製造に使用されるトランス脂肪酸含量の低い油脂組成物を提供することができる。 According to the present invention, it is possible to provide an oily food that is less likely to cause grain and solid-liquid separation, is not hard at low temperature, has a good mouth melt, and has a low trans fatty acid content used in the production of the oily food. it can.
　本発明の実施の形態に係る油脂組成物は、下記の（ａ）から（ｅ）の条件を満たすものである。
（ａ）Ｘ３含量が１～７質量％
（ｂ）Ｘ２Ｕ含量が３～２３質量％
（ｃ）ＸＵ２含量が１５～３７質量％
（ｄ）Ｕ３含量が４０～６５質量％
（ｅ）ＸＸＵとＵＸＵの合計含量が３～１７質量％
（上記の（ａ）から（ｅ）の条件において、Ｘ、Ｕ、Ｘ３、Ｘ２Ｕ、ＸＵ２、Ｕ３、ＸＸＵ、及びＵＸＵはそれぞれ以下のものを示す。
　Ｘ：炭素数１６以上の飽和脂肪酸
　Ｕ：炭素数１６以上の不飽和脂肪酸
　Ｘ３：Ｘが３分子結合しているトリグリセリド
　Ｘ２Ｕ：Ｘが２分子、Ｕが１分子結合しているトリグリセリド
　ＸＵ２：Ｘが１分子、Ｕが２分子結合しているトリグリセリド
　Ｕ３：Ｕが３分子結合しているトリグリセリド
　ＸＸＵ：１位と３位にＸとＵがそれぞれ一つずつ、２位にＸが結合しているトリグリセリド
　ＵＸＵ：１位と３位にＵ、２位にＸが結合しているトリグリセリド） The oil and fat composition according to the embodiment of the present invention satisfies the following conditions (a) to (e).
(A) X3 content is 1-7% by mass
(B) X2U content of 3 to 23% by mass
(C) XU2 content of 15 to 37% by mass
(D) U3 content is 40 to 65% by mass
(E) The total content of XXU and UXU is 3 to 17% by mass
(In the above conditions (a) to (e), X, U, X3, X2U, XU2, U3, XXU, and UXU represent the following, respectively.
X: Saturated fatty acid having 16 or more carbon atoms U: Unsaturated fatty acid having 16 or more carbon atoms X3: Triglyceride in which 3 molecules of X are bonded X2U: Triglyceride in which 2 molecules of X and 1 molecule of U are bonded XU2: X is 1 molecule, triglyceride in which 2 molecules of U are bound U3: triglyceride in which 3 molecules of U are bound XXU: triglyceride in which X and U are each in the 1st and 3rd positions, and X is bound in the 2nd position UXU: Triglycerides with U in the 1st and 3rd positions and X in the 2nd position)
　飽和脂肪酸Ｘは、炭素数が１６以上、好ましくは１６～２４、より好ましくは１６～２２、さらに好ましくは１６～２０である。また、トリグリセリド分子に２つ又は３つの飽和脂肪酸Ｘが結合する場合、飽和脂肪酸Ｘは同一の飽和脂肪酸であってもよいし、異なる飽和脂肪酸であってもよい。具体的には、飽和脂肪酸Ｘとしては、パルミチン酸（１６）、ステアリン酸（１８）、アラキジン酸（２０）、ベヘン酸（２２）、およびリグノセリン酸（２４）が挙げられる。なお、上記の数値表記は、脂肪酸の炭素数である。また、本発明において、炭素数はＣと記載することもある（例えば、炭素数１６～２４は、Ｃ１６～２４と記載することもある。）。 The saturated fatty acid X has 16 or more carbon atoms, preferably 16 to 24, more preferably 16 to 22, and still more preferably 16 to 20. Further, when two or three saturated fatty acids X are bonded to the triglyceride molecule, the saturated fatty acids X may be the same saturated fatty acids or different saturated fatty acids. Specifically, examples of the saturated fatty acid X include palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), and lignoceric acid (24). In addition, said numerical description is carbon number of a fatty acid. In the present invention, the carbon number may be described as C (for example, the carbon number of 16 to 24 may be described as C16 to 24).
　不飽和脂肪酸Ｕは、炭素数が１６以上、好ましくは１６～２４、より好ましくは１６～２２、さらに好ましくは１６～２０である。また、トリグリセリド分子に２つ又は３つの不飽和脂肪酸Ｕが結合する場合、不飽和脂肪酸Ｕは同一の不飽和脂肪酸であってもよいし、異なる不飽和脂肪酸であってもよい。具体的には、不飽和脂肪酸Ｕとしては、パルミトレイン酸（１６：１）、オレイン酸（１８：１）、リノール酸（１８：２）、およびリノレン酸（１８：３）が挙げられる。なお、上記の数値表記は、脂肪酸の炭素数と二重結合数の組み合わせである。 The unsaturated fatty acid U has 16 or more carbon atoms, preferably 16 to 24, more preferably 16 to 22, and still more preferably 16 to 20. Further, when two or three unsaturated fatty acids U are bonded to the triglyceride molecule, the unsaturated fatty acids U may be the same unsaturated fatty acids or different unsaturated fatty acids. Specifically, unsaturated fatty acid U includes palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), and linolenic acid (18: 3). In addition, said numerical description is a combination of carbon number and double bond number of a fatty acid.
　本発明の実施の形態に係る油脂組成物は、Ｘ３含量（条件（ａ））が１～７質量％であり、好ましくは１～６質量％であり、より好ましくは１．５～５質量％である。なお、本発明において、Ｘ３はＸが３分子結合しているトリグリセリド（ＸＸＸ）である（トリグリセリドとは、グリセロールに３分子の脂肪酸が結合したトリアシルグリセロールのことである）。 The oil and fat composition according to the embodiment of the present invention has an X3 content (condition (a)) of 1 to 7% by mass, preferably 1 to 6% by mass, more preferably 1.5 to 5% by mass. It is. In the present invention, X3 is triglyceride (XXX) in which 3 molecules of X are bonded (triglyceride is triacylglycerol in which 3 molecules of fatty acid are bonded to glycerol).
　本発明の実施の形態に係る油脂組成物は、Ｘ２Ｕ含量（条件（ｂ））が３～２３質量％であり、好ましくは５～２０質量％であり、より好ましくは５～１３質量％である。なお、本発明において、Ｘ２ＵはＸが２分子、Ｕが１分子結合しているトリグリセリド（ＸＸＵ＋ＸＵＸ＋ＵＸＸ）である。 The fat and oil composition according to the embodiment of the present invention has an X2U content (condition (b)) of 3 to 23% by mass, preferably 5 to 20% by mass, more preferably 5 to 13% by mass. . In the present invention, X2U is a triglyceride (XXU + XUX + UXX) in which two molecules of X and one molecule of U are bonded.
　本発明の実施の形態に係る油脂組成物は、ＸＵ２含量（条件（ｃ））が１５～３７質量％であり、好ましくは２０～３５質量％であり、より好ましくは２２～３３質量％である。なお、本発明において、ＸＵ２はＸが１分子、Ｕが２分子結合しているトリグリセリド（ＸＵＵ＋ＵＸＵ＋ＵＵＸ）である。 The fat composition according to the embodiment of the present invention has an XU2 content (condition (c)) of 15 to 37% by mass, preferably 20 to 35% by mass, more preferably 22 to 33% by mass. . In the present invention, XU2 is a triglyceride (XUU + UXU + UUX) in which one molecule of X is bonded to two molecules of U.
　本発明の実施の形態に係る油脂組成物は、Ｕ３含量（条件（ｄ））が４０～６５質量％であり、好ましくは４２～６３質量％であり、より好ましくは４５～６２質量％である。なお、本発明において、Ｕ３はＵが３分子結合しているトリグリセリド（ＵＵＵ）である。 The oil and fat composition according to the embodiment of the present invention has a U3 content (condition (d)) of 40 to 65% by mass, preferably 42 to 63% by mass, more preferably 45 to 62% by mass. . In the present invention, U3 is triglyceride (UUU) in which three molecules of U are bonded.
　本発明の実施の形態に係る油脂組成物は、ＸＸＵとＵＸＵの合計含量（条件（ｅ））が３～１７質量％であり、好ましくは５～１６質量％であり、より好ましくは６～１５質量％である。なお、本発明において、ＸＸＵは１位と３位にＸとＵがそれぞれ１分子、２位にＸが結合しているトリグリセリド（ＸＸＵ＋ＵＸＸ）である。ＵＸＵは、１位と３位にＵが、２位にＸが結合しているトリグリセリドである。 In the oil and fat composition according to the embodiment of the present invention, the total content of XXU and UXU (condition (e)) is 3 to 17% by mass, preferably 5 to 16% by mass, more preferably 6 to 15%. % By mass. In the present invention, XXU is a triglyceride (XXU + UXX) in which one molecule of X and U is bonded to positions 1 and 3, respectively, and X is bonded to position 2. UXU is a triglyceride in which U is bonded to positions 1 and 3, and X is bonded to position 2.
　本発明の実施の形態に係る油脂組成物が条件（ａ）～（ｅ）の範囲を満たすと、油性食品はグレイン及び固液分離が発生しにくい、かつ、低温で硬くなく、口溶けの良いものとなる。なお、本発明において、グレインとは、油脂結晶が粗大化して粒が発生した状態のことを言う。また、本発明において、固液分離とは、油脂中の固体脂と液体油とが分離してしまう状態のことを言う。 When the oil and fat composition according to the embodiment of the present invention satisfies the ranges of the conditions (a) to (e), the oil-based food is less likely to undergo grain and solid-liquid separation, is not hard at low temperature, and has good mouth melting It becomes. In addition, in this invention, a grain means the state which the oil-fat crystal | crystallization coarsened and the particle | grains generate | occur | produced. In the present invention, solid-liquid separation refers to a state in which solid fat and liquid oil in the fat are separated.
　本発明の実施の形態に係る油脂組成物は、ＸＵＸ／Ｘ２Ｕの質量比が好ましくは０．４５～０．６５であり、より好ましくは０．４６～０．６３であり、さらに好ましくは０．４８～０．６０である。なお、本発明において、ＸＵＸ／Ｘ２Ｕの質量比は、Ｘ２Ｕ含量（質量％）に対するＸＵＸ含量（質量％）の比のことである。また、本発明において、ＸＵＸは１位と３位にＸ、２位にＵが結合しているトリグリセリドである。 In the oil and fat composition according to the embodiment of the present invention, the mass ratio of XUX / X2U is preferably 0.45 to 0.65, more preferably 0.46 to 0.63, and still more preferably 0.8. 48 to 0.60. In the present invention, the mass ratio of XUX / X2U is the ratio of the XUX content (mass%) to the X2U content (mass%). In the present invention, XUX is a triglyceride in which X is bonded to the 1st and 3rd positions, and U is bonded to the 2nd position.
　本発明の実施の形態に係る油脂組成物は、構成脂肪酸中のトランス脂肪酸含量が好ましくは５質量％以下であり、より好ましくは３質量％以下、さらに好ましくは１．５質量％以下である。なお、本発明において、トランス脂肪酸はＴＦＡと記載することもある。 In the oil and fat composition according to the embodiment of the present invention, the trans fatty acid content in the constituent fatty acid is preferably 5% by mass or less, more preferably 3% by mass or less, and further preferably 1.5% by mass or less. In the present invention, trans fatty acid may be described as TFA.
　本発明の実施の形態に係る油脂組成物は、構成脂肪酸中の炭素数１６以上の脂肪酸含量、好ましくは炭素数１６～２４の脂肪酸含量が、好ましくは９５質量％以上であり、より好ましくは９７質量％以上であり、さらに好ましくは９８質量％以上である。なお、本発明において、脂肪酸はＦＡと記載することもある。 The oil and fat composition according to the embodiment of the present invention has a fatty acid content of 16 or more carbon atoms, preferably a fatty acid content of 16 to 24 carbon atoms in the constituent fatty acid, preferably 95% by mass or more, more preferably 97%. It is at least mass%, more preferably at least 98 mass%. In the present invention, the fatty acid may be described as FA.
　本発明の実施の形態に係る油脂組成物は、構成脂肪酸中の炭素数１６以上の飽和脂肪酸含量、好ましくは炭素数１６～２４の飽和脂肪酸含量が、好ましくは１０～３５質量％であり、より好ましくは１２～３３質量％、さらに好ましくは１５～３０質量％である。 The fat composition according to the embodiment of the present invention has a saturated fatty acid content of 16 or more carbon atoms in the constituent fatty acid, preferably a saturated fatty acid content of 16 to 24 carbon atoms, preferably 10 to 35% by mass. The amount is preferably 12 to 33% by mass, more preferably 15 to 30% by mass.
　本発明の実施の形態に係る油脂組成物は、構成脂肪酸中の炭素数１６以上の不飽和脂肪酸含量、好ましくは炭素数１６～２４の不飽和脂肪酸含量が、好ましくは６５～９０質量％であり、より好ましくは６７～８８質量％、さらに好ましくは７０～８５質量％である。 The fat and oil composition according to the embodiment of the present invention has an unsaturated fatty acid content of 16 or more carbon atoms in the constituent fatty acid, preferably an unsaturated fatty acid content of 16 to 24 carbon atoms, preferably 65 to 90% by mass. More preferably, it is 67 to 88% by mass, and further preferably 70 to 85% by mass.
　本発明の実施の形態に係る油脂組成物は、固体脂含量（以下、ＳＦＣとする）が好ましくは５℃で５～２０％、２０℃で２～１０％、３０℃で１～８％、５０℃０．３～５％であり、より好ましくは５℃で６～１８％、２０℃で２～８％、３０℃で１～６％、５０℃０．５～４％であり、さらに好ましくは５℃で７～１４％、２０℃で３～７％、３０℃で２～５％、５０℃１～３％である。 The fat and oil composition according to the embodiment of the present invention preferably has a solid fat content (hereinafter referred to as SFC) of 5 to 20% at 5 ° C, 2 to 10% at 20 ° C, 1 to 8% at 30 ° C, 50 ° C 0.3 to 5%, more preferably 6 to 18% at 5 ° C, 2 to 8% at 20 ° C, 1 to 6% at 30 ° C, 0.5 to 4% at 50 ° C, Preferred are 7 to 14% at 5 ° C, 3 to 7% at 20 ° C, 2 to 5% at 30 ° C, and 1 to 3% at 50 ° C.
　脂肪酸含量及びトランス脂肪酸含量は、ＡＯＣＳ　Ｃｅ１ｆ－９６に準じて測定することができる。Ｘ３含量、Ｘ２Ｕ含量、ＸＵ２含量及びＵ３含量は、ガスクロマトグラフ法（ＪＡＯＣＳ，ｖｏｌ７０，１１，１１１１－１１１４（１９９３））に準じて測定することができる。ＸＵＸ含量及びＸＸＵ含量は、ＸＵＸ／Ｘ２Ｕ比をＪ．Ｈｉｇｈ　Ｒｅｓｏｌ．Ｃｈｒｏｍａｔｏｇｒ．，１８，１０５－１０７（１９９５）に準じた方法で測定し、この値とＸ２Ｕ含量を基に算出することができる。ＵＸＵ含量はＵＸＵ／ＸＵ２比をＪ．Ｈｉｇｈ　Ｒｅｓｏｌ．Ｃｈｒｏｍａｔｏｇｒ．，１８，１０５－１０７（１９９５）に準じた方法で測定し、この値とＸＵ２含量を基に算出することができる。ＳＦＣは、測定試料の前処理を８０℃で完全に融解させ、５℃で３日間保管する以外はＩＵＰＡＣ法２．１５０ａ　Ｓｏｌｉｄ　Ｃｏｎｔｅｎｔ　ｄｅｔｅｒｍｉｎａｔｉｏｎ　ｉｎ　Ｆａｔｓ　ｂｙ　ＮＭＲに準じて測定することができる。ヨウ素価は、「基準油脂分析試験法（社団法人日本油化学会編）」の「２．３．４．１－１９９６　ヨウ素価（ウィイス－シクロヘキサン法）」に準じて測定することができる。 The fatty acid content and trans fatty acid content can be measured according to AOCS Ce1f-96. The X3 content, the X2U content, the XU2 content and the U3 content can be measured according to a gas chromatographic method (JAOCS, vol 70, 11, 1111-1114 (1993)). The XUX content and the XXU content are obtained by calculating the XUX / X2U ratio according to J.J. High Resol. Chromatogr. , 18, 105-107 (1995), and can be calculated based on this value and the X2U content. The UXU content is the ratio of UXU / XU2 to J.I. High Resol. Chromatogr. , 18, 105-107 (1995), and can be calculated based on this value and the XU2 content. SFC can be measured according to IUPAC method 2.150a Solid Content determination in Fats by NMR except that the pretreatment of the measurement sample is completely melted at 80 ° C. and stored at 5 ° C. for 3 days. The iodine value can be measured in accordance with “2.3.4.1-1996 Iodine value (Wiis-cyclohexane method)” of “Standard oil analysis test method (edited by Japan Oil Chemists' Society)”.
　本発明の実施の形態に係る油脂組成物は、添加剤等の油脂以外の成分を加えることもできる。添加剤の具体例としては、例えば、乳化剤（レシチン、リゾレシチン、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、グリセリン脂肪酸エステル（モノグリセライド）、グリセリン有機酸脂肪酸エステル、プロピレングリコール脂肪酸エステル等が挙げられ、好ましくはデカグリセリンベヘン酸エステル等のベヘン酸を構成脂肪酸とする乳化剤を使用することができる。）、トコフェロール、茶抽出物（カテキン等）、ルチン等の酸化防止剤、香料等が挙げられる。本発明の実施の形態に係る油脂組成物は、油脂以外の成分含量が好ましくは５質量％以下であり、より好ましくは３質量％以下であり、さらに好ましくは２質量％以下である。 The oil / fat composition according to the embodiment of the present invention may include components other than the oil / fat such as additives. Specific examples of additives include, for example, emulsifiers (lecithin, lysolecithin, sorbitan fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin fatty acid ester (monoglyceride)). Glycerin organic acid fatty acid ester, propylene glycol fatty acid ester, etc., and preferably emulsifiers containing behenic acid as a constituent fatty acid such as decaglycerin behenic acid ester), tocopherol, tea extract (catechin etc.) ), Antioxidants such as rutin, and fragrances. The oil and fat composition according to the embodiment of the present invention preferably has a component content other than fat and oil of 5% by mass or less, more preferably 3% by mass or less, and further preferably 2% by mass or less.
　本発明の実施の形態に係る油脂組成物は、１０℃における粘度が、好ましくは１００～１８０００ｍＰａ・ｓであり、より好ましくは５００～１００００ｍＰａ・ｓであり、さらに好ましくは８００～７０００ｍＰａ・ｓである。１０℃における粘度が上記範囲にあると、該油脂組成物を使用した油性食品は低温でも硬くない及び固液分離が発生しにくいものとなる。なお、１０℃における粘度は、Ｂ形粘度計を用いて、例えば、以下の条件で測定することができる。測定試料（油脂組成物）を７５℃で完全に融解させた後、１０℃の水浴で９０分間調温する。１０℃で９０分間調温後、油脂結晶を均一に分散させた測定試料を、Ｂ形粘度計（ＴＯＫＩＭＥＣ社製ＢＭ形粘度計）のローターＮｏ．２を用いて、回転数６ｒｐｍの条件で測定することで、１０℃における粘度を測定することができる。 The oil and fat composition according to the embodiment of the present invention has a viscosity at 10 ° C. of preferably 100 to 18000 mPa · s, more preferably 500 to 10000 mPa · s, and further preferably 800 to 7000 mPa · s. . When the viscosity at 10 ° C. is in the above range, the oil-based food using the oil-and-fat composition is not hard even at low temperatures and solid-liquid separation hardly occurs. The viscosity at 10 ° C. can be measured using a B-type viscometer, for example, under the following conditions. The measurement sample (oil composition) is completely melted at 75 ° C., and then the temperature is adjusted for 90 minutes in a 10 ° C. water bath. After adjusting the temperature at 10 ° C. for 90 minutes, the measurement sample in which the fat and oil crystals were uniformly dispersed was prepared as a rotor No. of B type viscometer (BM type viscometer manufactured by TOKIMEC). The viscosity at 10 ° C. can be measured by using 2 and measuring under the condition of the rotational speed of 6 rpm.
　本発明の実施の形態に係る油脂組成物は、トリグリセリドの組成、構成脂肪酸の組成等が上記範囲であれば、特に制限されることなく、通常の食用油脂を使用して製造することができる。本発明の実施の形態に係る油脂組成物は、例えば、下記原料油脂組成物を原料として用いることができる。 The oil and fat composition according to the embodiment of the present invention can be produced using ordinary edible oils and fats without particular limitation as long as the composition of triglyceride, the composition of constituent fatty acids, and the like are in the above ranges. The oil and fat composition according to the embodiment of the present invention can use, for example, the following raw oil and fat composition as a raw material.
　本発明の実施の形態に係る原料油脂組成物は、下記の（ｆ）から（ｋ）の条件を満たすものである。
（ｆ）Ｘ３含量が２質量％未満
（ｇ）Ｘ２Ｕ含量が１８～４０質量％
（ｈ）ＸＵ２含量が４５～６７質量％
（ｉ）Ｕ３含量が２～２２質量％
（ｊ）ＸＸＵとＵＸＵの合計含量が２０～４３質量％
（ｋ）Ｘ２Ｕ／ＸＵ２の質量比が０．４５～０．６５
（上記の（ｆ）から（ｋ）の条件において、Ｘ、Ｕ、Ｘ３、Ｘ２Ｕ、ＸＵ２、Ｕ３、ＸＸＵ、及びＵＸＵはそれぞれ以下のものを示す。
　Ｘ：炭素数１６以上の飽和脂肪酸
　Ｕ：炭素数１６以上の不飽和脂肪酸
　Ｘ３：Ｘが３分子結合しているトリグリセリド
　Ｘ２Ｕ：Ｘが２分子、Ｕが１分子結合しているトリグリセリド
　ＸＵ２：Ｘが１分子、Ｕが２分子結合しているトリグリセリド
　Ｕ３：Ｕが３分子結合しているトリグリセリド
　ＸＸＵ：１位と３位にＸとＵがそれぞれ一つずつ、２位にＸが結合しているトリグリセリド
　ＵＸＵ：１位と３位にＵ、２位にＸが結合しているトリグリセリド） The raw material fat composition according to the embodiment of the present invention satisfies the following conditions (f) to (k).
(F) X3 content is less than 2% by mass (g) X2U content is 18 to 40% by mass
(H) XU2 content is 45 to 67% by mass
(I) U3 content is 2-22% by mass
(J) The total content of XXU and UXU is 20 to 43% by mass
(K) The mass ratio of X2U / XU2 is 0.45 to 0.65
(In the above conditions (f) to (k), X, U, X3, X2U, XU2, U3, XXU, and UXU respectively represent the following.
X: Saturated fatty acid having 16 or more carbon atoms U: Unsaturated fatty acid having 16 or more carbon atoms X3: Triglyceride in which 3 molecules of X are bonded X2U: Triglyceride in which 2 molecules of X and 1 molecule of U are bonded XU2: X is 1 molecule, triglyceride in which 2 molecules of U are bound U3: triglyceride in which 3 molecules of U are bound XXU: triglyceride in which X and U are each in the 1st and 3rd positions, and X is bound in the 2nd position UXU: Triglycerides with U in the 1st and 3rd positions and X in the 2nd position)
　本発明の実施の形態に係る原料油脂組成物は、Ｘ３含量（条件（ｆ））が２質量％未満であり、好ましくは１．５質量％未満であり、より好ましくは１質量％未満である。 In the raw oil and fat composition according to the embodiment of the present invention, the X3 content (condition (f)) is less than 2% by mass, preferably less than 1.5% by mass, more preferably less than 1% by mass. .
　本発明の実施の形態に係る原料油脂組成物は、Ｘ２Ｕ含量（条件（ｇ））が１８～４０質量％であり、好ましくは２０～３８質量％であり、より好ましくは２３～３５質量％である。 The raw oil / fat composition according to the embodiment of the present invention has an X2U content (condition (g)) of 18 to 40% by mass, preferably 20 to 38% by mass, more preferably 23 to 35% by mass. is there.
　本発明の実施の形態に係る原料油脂組成物は、ＸＵ２含量（条件（ｈ））が４５～６７質量％であり、好ましくは４７～６５質量％であり、より好ましくは５０～６２質量％である。 The raw oil / fat composition according to the embodiment of the present invention has an XU2 content (condition (h)) of 45 to 67% by mass, preferably 47 to 65% by mass, more preferably 50 to 62% by mass. is there.
　本発明の実施の形態に係る原料油脂組成物は、Ｕ３含量（条件（ｉ））が２～２２質量％であり、好ましくは３～２０質量％であり、より好ましくは５～１７質量％である。 The raw oil composition according to the embodiment of the present invention has a U3 content (condition (i)) of 2 to 22% by mass, preferably 3 to 20% by mass, more preferably 5 to 17% by mass. is there.
　本発明の実施の形態に係る原料油脂組成物は、ＸＸＵとＵＸＵの合計含量（条件（ｊ））が２０～４３質量％であり、好ましくは２２～４０質量％であり、より好ましくは２５～３８質量％である。 In the raw oil and fat composition according to the embodiment of the present invention, the total content of XXU and UXU (condition (j)) is 20 to 43% by mass, preferably 22 to 40% by mass, more preferably 25 to 38% by mass.
　本発明の実施の形態に係る原料油脂組成物は、Ｘ２Ｕ／ＸＵ２の質量比（条件（ｋ））が０．４５～０．６５であり、好ましくは０．４６～０．６３であり、より好ましくは０．４６～０．６０である。なお、本発明において、Ｘ２Ｕ／ＸＵ２の質量比は、ＸＵ２含量（質量％）に対するＸ２Ｕ含量（質量％）の比のことである。 In the raw oil and fat composition according to the embodiment of the present invention, the mass ratio of X2U / XU2 (condition (k)) is 0.45 to 0.65, preferably 0.46 to 0.63, and more It is preferably 0.46 to 0.60. In the present invention, the mass ratio of X2U / XU2 is the ratio of the X2U content (mass%) to the XU2 content (mass%).
　本発明の実施の形態に係る原料油脂組成物が条件（ｆ）～（ｋ）の範囲を満たすと、本発明の油脂組成物の調製が容易なものとなる。 When the raw oil / fat composition according to the embodiment of the present invention satisfies the conditions (f) to (k), the oil / fat composition of the present invention can be easily prepared.
　本発明の実施の形態に係る原料油脂組成物は、構成脂肪酸中のトランス脂肪酸含量が好ましくは５質量％以下であり、より好ましくは３質量％以下、さらに好ましくは１質量％以下である。 In the raw oil and fat composition according to the embodiment of the present invention, the trans fatty acid content in the constituent fatty acid is preferably 5% by mass or less, more preferably 3% by mass or less, and further preferably 1% by mass or less.
　本発明の実施の形態に係る原料油脂組成物は、構成脂肪酸中の炭素数１６以上の脂肪酸含量、好ましくは炭素数１６～２４の脂肪酸含量が、好ましくは９５質量％以上であり、より好ましくは９６質量％以上であり、さらに好ましくは９７質量％以上である。 The raw oil composition according to the embodiment of the present invention has a fatty acid content of 16 or more carbon atoms in the constituent fatty acid, preferably a fatty acid content of 16 to 24 carbon atoms, preferably 95 mass% or more, more preferably It is 96 mass% or more, More preferably, it is 97 mass% or more.
　本発明の実施の形態に係る原料油脂組成物は、構成脂肪酸中の炭素数１６以上の飽和脂肪酸含量、好ましくは炭素数１６～２４の飽和脂肪酸含量が、好ましくは２５～４５質量％であり、より好ましくは２７～４３質量％、さらに好ましくは３０～４０質量％である。 The raw oil / fat composition according to the embodiment of the present invention has a saturated fatty acid content of 16 or more carbon atoms in the constituent fatty acid, preferably a saturated fatty acid content of 16 to 24 carbon atoms, preferably 25 to 45% by mass, More preferably, it is 27 to 43% by mass, and still more preferably 30 to 40% by mass.
　本発明の実施の形態に係る原料油脂組成物は、構成脂肪酸中の炭素数１６以上の不飽和脂肪酸含量、好ましくは炭素数１６～２４の不飽和脂肪酸含量が、好ましくは５０～７０質量％であり、より好ましくは５２～６８質量％、さらに好ましくは５５～６５質量％である。 The raw oil / fat composition according to the embodiment of the present invention has an unsaturated fatty acid content of 16 or more carbon atoms in the constituent fatty acid, preferably an unsaturated fatty acid content of 16 to 24 carbon atoms, preferably 50 to 70% by mass. More preferably, it is 52 to 68% by mass, and further preferably 55 to 65% by mass.
　本発明の実施の形態に係る原料油脂組成物は、ＳＦＣが好ましくは５℃で２５～４５％、１０℃で１５～３５％、２０℃で７％以下であり、より好ましくは５℃で２７～４３％、１０℃で１７～３３％、２０℃で５％以下であり、さらに好ましくは５℃で３０～４０％、１０℃で２０～３０％、２０℃で３％以下である。 In the raw oil composition according to the embodiment of the present invention, the SFC is preferably 25 to 45% at 5 ° C, 15 to 35% at 10 ° C, 7% or less at 20 ° C, more preferably 27% at 5 ° C. It is ˜43%, 10 ° C. 17-33%, 20 ° C. 5% or less, more preferably 5 ° C. 30-40%, 10 ° C. 20-30%, and 20 ° C. 3% or less.
　本発明の実施の形態に係る原料油脂組成物は、本発明の油脂組成物の原料として使用することができる。すなわち、上記の原料油脂組成物は、チョコレート、（ソフトチョコレート等）、フィリング、バタークリーム等（サンドクリーム等）の油性食品の原料油脂として使用することができる。 The raw oil composition according to the embodiment of the present invention can be used as a raw material for the oil composition of the present invention. That is, said raw material fat composition can be used as raw material fats and oils of oil-based foods such as chocolate, (soft chocolate, etc.), filling, butter cream (sand cream, etc.).
　本発明の実施の形態に係る原料油脂組成物は、下記油脂Ａを分別して高融点部を除去することで低融点部を得て、さらに得られた低融点部を分別して高融点部を除去し低融点部を得ることで製造することができる。 The raw material fat composition according to the embodiment of the present invention obtains a low melting point portion by separating the following fat A and removing the high melting point portion, and further fractionating the obtained low melting point portion to remove the high melting point portion. And it can manufacture by obtaining a low melting-point part.
　本発明の実施の形態に係る原料油脂組成物を得るための分別方法は、特に限定はなく、ドライ分別（自然分別）、乳化分別（界面活性剤分別）、溶剤分別等の通常の方法により行うことができる。本発明の実施の形態に係る原料油脂組成物を得るための分別方法は、ドライ分別、溶剤分別が好ましい。ドライ分別は、一般的には槽内で攪拌しながら分別原料油脂を冷却し、結晶を析出させた後、圧搾及び／又はろ過することで高融点部（硬質部又は結晶画分とも言う。）と低融点部（軟質部又は液状画分とも言う。）に分けることによって行うことができる。溶剤分別は、アセトン、ヘキサン等の溶剤に分別原料油脂を溶解し、その溶液を冷却し、結晶を析出させた後、ろ過することで高融点部と低融点部に分けることによって行うことができる。分別温度は求められる分別油脂の性状によっても異なる。ドライ分別の分別温度は、好ましくは３３～４５℃であり、より好ましくは３５～４３℃、さらに好ましくは３５～４０℃である。溶剤分別の分別温度は、好ましくは－１０～１０℃であり、より好ましくは－８～８℃、さらに好ましくは－６～５℃である。本発明の実施の形態に係る原料油脂組成物は、通常の食用油脂の製造と同様に精製処理（脱酸、脱色、脱臭等）を行うこともできる。 The fractionation method for obtaining the raw oil / fat composition according to the embodiment of the present invention is not particularly limited, and is performed by a usual method such as dry fractionation (natural fractionation), emulsification fractionation (surfactant fractionation), solvent fractionation, or the like. be able to. The fractionation method for obtaining the raw oil / fat composition according to the embodiment of the present invention is preferably dry fractionation or solvent fractionation. Dry fractionation generally cools the fractionated raw oil and fat while stirring in a tank, precipitates crystals, and then squeezes and / or filters to obtain a high melting point part (also referred to as a hard part or a crystal fraction). And a low melting point part (also referred to as a soft part or a liquid fraction). Solvent fractionation can be performed by dissolving the fractionated raw material fats and oils in a solvent such as acetone and hexane, cooling the solution, precipitating crystals, and then filtering to separate the high melting point portion and the low melting point portion. . The fractionation temperature also varies depending on the properties of the fractionated oil that are required. The fractionation temperature for dry fractionation is preferably 33 to 45 ° C, more preferably 35 to 43 ° C, and further preferably 35 to 40 ° C. The fractionation temperature for solvent fractionation is preferably −10 to 10 ° C., more preferably −8 to 8 ° C., and further preferably −6 to 5 ° C. The raw material fat composition according to the embodiment of the present invention can be subjected to purification treatment (deoxidation, decolorization, deodorization, etc.) in the same manner as in the production of ordinary edible fats and oils.
　本発明で使用する油脂Ａは、好ましくは構成脂肪酸中のパルミチン酸含量が３０～５０質量％、ステアリン酸含量が１０～２９質量％、オレイン酸含量が２０～４０質量％、リノール酸及びリノレン酸の合計含量が１５質量％未満であり、より好ましくは構成脂肪酸中のラウリン酸含量が２質量％未満、パルミチン酸含量が３３～４７質量％、ステアリン酸含量が１３～２７質量％、オレイン酸含量が２３～３７質量％、リノール酸及びリノレン酸の合計含量が１２質量％未満であり、さらに好ましくは構成脂肪酸中のラウリン酸含量が１質量％未満、パルミチン酸含量が３５～４５質量％、ステアリン酸含量が１５～２５質量％、オレイン酸含量が２５～３５質量％、リノール酸及びリノレン酸の合計含量が１０質量％未満である。 The fat A used in the present invention preferably has a palmitic acid content of 30 to 50% by mass, a stearic acid content of 10 to 29% by mass, an oleic acid content of 20 to 40% by mass, linoleic acid and linolenic acid. Is more preferably less than 15% by mass, more preferably less than 2% by mass of lauric acid in the constituent fatty acids, 33 to 47% by mass of palmitic acid, 13 to 27% by mass of stearic acid, and oleic acid content Is 23 to 37% by mass, the total content of linoleic acid and linolenic acid is less than 12% by mass, more preferably the content of lauric acid in the constituent fatty acid is less than 1% by mass, the content of palmitic acid is 35 to 45% by mass, stearin The acid content is 15 to 25% by mass, the oleic acid content is 25 to 35% by mass, and the total content of linoleic acid and linolenic acid is less than 10% by mass.
　本発明で使用する油脂Ａは、好ましくは下記エステル交換油Ａと下記エステル交換油Ｂとの混合油を使用することができる。下記エステル交換油Ａと下記エステル交換油Ｂとの混合油は、質量比（エステル交換油Ａ：エステル交換油Ｂ）が好ましくは３０：７０～５０：５０であり、より好ましくは３３：６７～４７：５３であり、さらに好ましくは３５：６５～４５：５５である。混合は通常の方法により行うことができる。 The oil / fat A used in the present invention is preferably a mixed oil of the following transesterified oil A and the following transesterified oil B. The mixed oil of the following transesterified oil A and the following transesterified oil B has a mass ratio (transesterified oil A: esterified oil B) of preferably 30:70 to 50:50, more preferably 33:67 to 47:53, and more preferably 35:65 to 45:55. Mixing can be performed by a usual method.
　本発明で使用するエステル交換油Ａは、好ましくは構成脂肪酸中のパルミチン酸含量が１５～３５質量％、ステアリン酸含量が３０～５５質量％、オレイン酸含量が１５～３５質量％、リノール酸及びリノレン酸の合計含量が１０質量％未満である原料油脂に、ランダムエステル交換反応を行うことにより得られる油脂である。 The transesterified oil A used in the present invention preferably has a palmitic acid content in the constituent fatty acids of 15 to 35% by mass, a stearic acid content of 30 to 55% by mass, an oleic acid content of 15 to 35% by mass, linoleic acid and It is fats and oils obtained by performing a random transesterification reaction on raw fats and oils having a total content of linolenic acid of less than 10% by mass.
　本発明で使用するエステル交換油Ａの原料油脂は、好ましくは構成脂肪酸中のパルミチン酸含量が１５～３５質量％、ステアリン酸含量が３０～５５質量％、オレイン酸含量が１５～３５質量％、リノール酸及びリノレン酸の合計含量が１０質量％未満であり、より好ましくは構成脂肪酸中のラウリン酸含量が３質量％未満、パルミチン酸含量が１７～３３質量％、ステアリン酸含量が３２～５３質量％、オレイン酸含量が１７～３３質量％、リノール酸及びリノレン酸の合計含量が８質量％未満であり、さらに好ましくは構成脂肪酸中のラウリン酸含量が１質量％未満、パルミチン酸含量が２０～３０質量％、ステアリン酸含量が３５～５０質量％、オレイン酸含量が２０～３０質量％、リノール酸及びリノレン酸の合計含量が６質量％未満である。 The raw oil and fat of the transesterified oil A used in the present invention preferably has a palmitic acid content of 15 to 35% by mass, a stearic acid content of 30 to 55% by mass, an oleic acid content of 15 to 35% by mass in the constituent fatty acids, The total content of linoleic acid and linolenic acid is less than 10% by mass, more preferably the lauric acid content in the constituent fatty acids is less than 3% by mass, the palmitic acid content is 17 to 33% by mass, and the stearic acid content is 32 to 53% by mass. %, The oleic acid content is 17 to 33% by mass, the total content of linoleic acid and linolenic acid is less than 8% by mass, more preferably the lauric acid content in the constituent fatty acids is less than 1% by mass, and the palmitic acid content is 20 to 20%. 30% by mass, stearic acid content 35-50% by mass, oleic acid content 20-30% by mass, total content of linoleic acid and linolenic acid 6% by mass It is full.
　本発明で使用するエステル交換油Ａの原料油脂の具体例としては、例えば、リノール酸及びリノレン酸合計含量が１０質量％未満の油脂、パーム油、ヨウ素価２５～４８のパーム分別油、ヨウ素価５以下かつ炭素数１６以上の飽和脂肪酸含量が９０質量％以上の油脂等を含む混合油等が挙げられる。 Specific examples of the raw material fat of transesterified oil A used in the present invention include, for example, fats and oils having a total content of linoleic acid and linolenic acid of less than 10% by mass, palm oil, palm fractionated oil having an iodine value of 25 to 48, iodine value Examples thereof include mixed oils containing fats and oils having a saturated fatty acid content of 5 or less and 16 or more carbon atoms of 90% by mass or more.
　リノール酸及びリノレン酸合計含量が１０質量％未満の油脂は、好ましくはオレイン酸含量が５０質量％以上である。リノール酸及びリノレン酸合計含量が１０質量％未満の油脂の具体例としては、例えば、ハイオレイックヒマワリ油等が挙げられる。 Oils with a total content of linoleic acid and linolenic acid of less than 10% by mass preferably have an oleic acid content of 50% by mass or more. Specific examples of fats and oils having a total content of linoleic acid and linolenic acid of less than 10% by mass include, for example, high oleic sunflower oil.
　パーム分別油はパーム油を分別して得られる油脂である。パーム分別油を分別して得られる油脂もパーム分別油である。ヨウ素価２５～４８のパーム分別油の具体例としては、例えば、パームステアリン（パーム油を分別して得られる高融点部）、パーム中融点（パーム油を分別して得られる低融点部をさらに分別して得られる高融点部）、ハードＰＭＦ（パーム中融点をさらに分別して得られる高融点部）等が挙げられる。ヨウ素価２５～４８のパーム分別油は、ヨウ素価が好ましくは２８～４０であり、より好ましくは３０～４０である。 Palm fractionated oil is a fat obtained by fractionating palm oil. Oil obtained by fractionating palm fractionated oil is also palm fractionated oil. Specific examples of the fractionated palm oil having an iodine value of 25 to 48 include, for example, palm stearin (a high melting point portion obtained by fractionating palm oil), and a medium melting point of palm (a low melting point portion obtained by fractionating palm oil). High melting point part obtained), hard PMF (high melting point part obtained by further fractionating the melting point of palm), and the like. The fractionated palm oil having an iodine value of 25 to 48 preferably has an iodine value of 28 to 40, more preferably 30 to 40.
　ヨウ素価５以下かつ炭素数１６以上の飽和脂肪酸含量が９０質量％以上の油脂の具体例としては、大豆油、菜種油、綿実油、ヒマワリ油、紅花油、コーン油、パーム油、パーム分別油等の極度硬化油が挙げられる。 Specific examples of fats and oils having an iodine value of 5 or less and a saturated fatty acid content of 16 or more carbon atoms of 90% by mass or more include soybean oil, rapeseed oil, cottonseed oil, sunflower oil, safflower oil, corn oil, palm oil, palm fractionated oil, etc. Examples include extremely hardened oils.
　本発明で使用するエステル交換油Ｂは、好ましくは構成脂肪酸中のパルミチン酸含量が４０～６０質量％、ステアリン酸含量が１５質量％未満、オレイン酸含量が２０～４５質量％、リノール酸及びリノレン酸の合計含量が１５質量％未満である原料油脂に、ランダムエステル交換反応を行うことにより得られる油脂である。 The transesterified oil B used in the present invention preferably has a palmitic acid content in the constituent fatty acids of 40 to 60% by mass, a stearic acid content of less than 15% by mass, an oleic acid content of 20 to 45% by mass, linoleic acid and linolenic acid. It is a fat obtained by performing a random transesterification reaction on a raw fat / oil having a total acid content of less than 15% by mass.
　本発明で使用するエステル交換油Ｂの原料油脂は、好ましくは構成脂肪酸中のパルミチン酸含量が４０～６０質量％、ステアリン酸含量が１５質量％未満、オレイン酸含量が２０～４５質量％、リノール酸及びリノレン酸の合計含量が１５質量％未満であり、より好ましくは構成脂肪酸中のラウリン酸含量が３質量％未満、パルミチン酸含量が４３～５７質量％、ステアリン酸含量が１０質量％未満、オレイン酸含量が２３～４２質量％、リノール酸及びリノレン酸の合計含量が１２質量％未満であり、さらに好ましくは構成脂肪酸中のラウリン酸含量が１質量％未満、パルミチン酸含量が４７～５５質量％、ステアリン酸含量が８質量％未満、オレイン酸含量が２５～４０質量％、リノール酸及びリノレン酸の合計含量が１０質量％未満である。 The raw oil and fat of transesterified oil B used in the present invention preferably has a palmitic acid content of 40 to 60% by mass, a stearic acid content of less than 15% by mass, an oleic acid content of 20 to 45% by mass, and linol. The total content of acid and linolenic acid is less than 15% by weight, more preferably the lauric acid content in the constituent fatty acids is less than 3% by weight, the palmitic acid content is 43 to 57% by weight, the stearic acid content is less than 10% by weight, The oleic acid content is 23 to 42% by mass, the total content of linoleic acid and linolenic acid is less than 12% by mass, more preferably the lauric acid content in the constituent fatty acids is less than 1% by mass, and the palmitic acid content is 47 to 55% by mass. , Stearic acid content less than 8% by mass, oleic acid content from 25 to 40% by mass, total content of linoleic acid and linolenic acid less than 10% by mass A.
　本発明で使用するエステル交換油Ｂの原料油脂の具体例としては、例えば、ヨウ素価２５～４８のパーム分別油、パーム油等を含む混合油等が挙げられる。ヨウ素価２５～４８のパーム分別油は上記した通りである。 Specific examples of the raw material fat of the transesterified oil B used in the present invention include, for example, palm fractionated oil having an iodine value of 25 to 48, mixed oil containing palm oil and the like. The fractionated palm oil having an iodine value of 25 to 48 is as described above.
　本発明で使用するエステル交換油Ａ及びエステル交換油Ｂを得るためのエステル交換反応は、ランダムエステル交換反応（非選択的エステル交換反応又は位置特異性の低いエステル交換反応とも言う。）であれば特に制限はなく、通常の方法により行うことができる。ランダムエステル交換反応は、ナトリウムメトキシド等の合成触媒を使用した化学的エステル交換、リパーゼ（位置特異性の低いリパーゼ）を触媒とした酵素的エステル交換のどちらの方法でも行うことができる。 The transesterification reaction for obtaining the transesterification oil A and the transesterification oil B used in the present invention is a random transesterification reaction (also referred to as a non-selective transesterification reaction or a transesterification reaction with low position specificity). There is no restriction | limiting in particular, It can carry out by a normal method. Random transesterification can be performed by either chemical transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification using lipase (lipase with low position specificity) as a catalyst.
　化学的エステル交換は、例えば、原料油脂を十分に乾燥させ、ナトリウムメトキシドを原料油脂に対して０．１～１質量％添加した後、減圧下、８０～１２０℃で０．５～１時間攪拌しながら反応を行うことができる。 The chemical transesterification is performed, for example, by sufficiently drying the raw oil and fat, adding 0.1 to 1% by mass of sodium methoxide to the raw oil and fat, and then reducing the pressure at 80 to 120 ° C. for 0.5 to 1 hour. The reaction can be carried out with stirring.
　酵素的エステル交換は、例えば、リパーゼ粉末又は固定化リパーゼを原料油脂に対して０．０２～１０質量％、好ましくは０．０４～５質量％添加した後、４０～８０℃、好ましくは４０～７０℃で０．５～４８時間、好ましくは０．５～２４時間攪拌しながら反応を行うことができる。 In the enzymatic transesterification, for example, lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, and then 40 to 80 ° C., preferably 40 to 40%. The reaction can be carried out with stirring at 70 ° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours.
　また、本発明の実施の形態に係る油脂組成物は、例えば、上記の原料油脂組成物と、液体油と、植物油の極度硬化油とを配合して製造することができる。 Also, the oil and fat composition according to the embodiment of the present invention can be produced by blending, for example, the above-described raw material oil and fat composition, liquid oil, and extremely hardened oil of vegetable oil.
　本発明の実施の形態に係る油脂組成物は、上記の原料油脂組成物の配合量が好ましくは１５～５５質量％であり、より好ましくは１７～５０質量％であり、より好ましくは２０～４７質量％である。 In the oil and fat composition according to the embodiment of the present invention, the amount of the raw material oil and fat composition is preferably 15 to 55% by mass, more preferably 17 to 50% by mass, and more preferably 20 to 47%. % By mass.
　本発明の実施の形態に係る油脂組成物の製造に使用することのできる液体油は５℃で液体であれば特に制限されることはないが、好ましくは菜種油である。本発明の実施の形態に係る油脂組成物は、液体油の配合量が好ましくは４０～８０質量％であり、より好ましくは４５～７７質量％であり、より好ましくは５０～７５質量％である。 The liquid oil that can be used for the production of the oil and fat composition according to the embodiment of the present invention is not particularly limited as long as it is liquid at 5 ° C., but rapeseed oil is preferable. In the oil and fat composition according to the embodiment of the present invention, the amount of the liquid oil is preferably 40 to 80% by mass, more preferably 45 to 77% by mass, and more preferably 50 to 75% by mass. .
　本発明の実施の形態に係る油脂組成物の製造に使用することのできる植物油の極度硬化油は特に制限されることはないが、好ましくは菜種油の極度硬化油、ハイエルシン菜種油の極度硬化油であり、より好ましくはハイエルシン菜種油の極度硬化油である。本発明の実施の形態に係る油脂組成物は、植物油の極度硬化油の配合量が好ましくは０．５～１０質量％であり、より好ましくは１～８質量％であり、より好ましくは１～６質量％である。 The extremely hardened oil of vegetable oil that can be used for the production of the oil and fat composition according to the embodiment of the present invention is not particularly limited, but is preferably an extremely hardened oil of rapeseed oil, and an extremely hardened oil of Hyelsin rapeseed oil. More preferably, it is an extremely hardened oil of Hyelsin rapeseed oil. In the oil and fat composition according to the embodiment of the present invention, the amount of the extremely hardened oil of the vegetable oil is preferably 0.5 to 10% by mass, more preferably 1 to 8% by mass, and more preferably 1 to 6% by mass.
　本発明の実施の形態に係る油脂組成物は、チョコレート用油脂（ソフトチョコレート用油脂等）、フィリング用油脂、スプレッド用油脂、バタークリーム用油脂等（サンドクリーム用油脂等）として、油性食品に使用することができる。 The oil and fat composition according to the embodiment of the present invention is used for oily foods as fats and oils for chocolate (fats and fats for soft chocolate), fats and oils for filling, fats and oils for butter cream (fat and fats for sand cream, etc.) can do.
　本発明の実施の形態に係る油脂組成物は、油脂の構成脂肪酸中のトランス脂肪酸含量が低いものであって、低温でも硬くない、かつ、グレインが発生しにくいものである。 The oil / fat composition according to the embodiment of the present invention has a low content of trans fatty acid in the constituent fatty acids of the oil / fat, is not hard even at low temperatures, and does not easily generate grains.
　本発明の実施の形態に係る油性食品は、本発明の実施の形態に係る油脂組成物を使用して製造されることを特徴する。本発明において、油性食品とは、油脂を含み、油脂が連続相である加工食品のことをいい、好ましくは糖類を含むものである。油性食品の具体例としては、チョコレート（ソフトチョコレート等）、フィリング、スプレッド、バタークリーム（サンドクリーム等）等が挙げられる。 The oil-based food according to the embodiment of the present invention is characterized by being manufactured using the oil and fat composition according to the embodiment of the present invention. In the present invention, the oil-based food means a processed food containing fats and oils, and the fats and oils are a continuous phase, and preferably contains sugars. Specific examples of the oil-based food include chocolate (soft chocolate, etc.), filling, spread, butter cream (sand cream, etc.) and the like.
　本発明の実施の形態に係る油性食品は、好ましくはチョコレートである。本発明においてチョコレートとは、「チョコレート類の表示に関する公正競争規約」（全国チョコレート業公正取引協議会）乃至法規上の規定により限定されるものではなく、食用油脂、糖類を主原料とし、必要によりカカオ成分（カカオマス、ココアパウダー等）、乳製品、香料、乳化剤等を加え、チョコレート製造の工程（混合工程、微粒化工程、精練工程、冷却工程等）を経て製造されたもののことである。また、本発明におけるチョコレートは、ダークチョコレート、ミルクチョコレートの他に、ホワイトチョコレート、カラーチョコレートも含むものである。 The oily food according to the embodiment of the present invention is preferably chocolate. In the present invention, chocolate is not limited by the provisions of “Fair Competition Rules for the Display of Chocolates” (National Chocolate Industry Fair Trade Council) or legal regulations. A cocoa component (cocoa mass, cocoa powder, etc.), a dairy product, a fragrance, an emulsifier, etc. are added, and it is manufactured through the steps of chocolate production (mixing step, atomization step, scouring step, cooling step, etc.). The chocolate in the present invention includes white chocolate and color chocolate in addition to dark chocolate and milk chocolate.
　本発明の実施の形態に係る油性食品における本発明の実施の形態に係る油脂組成物の配合量は、油性食品の油脂中に好ましくは５０～１００質量％、より好ましくは７５～９７質量％、さらに好ましくは８５～９５質量％である。なお、油性食品の油脂とは、配合される油脂の他に、含油原料（カカオマス、全脂粉乳等）中の油脂（カカオ脂、乳脂等）をも含むものである。 The blending amount of the oil and fat composition according to the embodiment of the present invention in the oily food according to the embodiment of the present invention is preferably 50 to 100% by mass, more preferably 75 to 97% by mass in the oil and fat of the oily food. More preferably, it is 85 to 95% by mass. In addition, the fats and oils of oil-based foods include the fats and oils (cocoa butter, milk fat, etc.) in oil-containing raw materials (cacao mass, whole milk powder, etc.) other than the fats and oils to be blended.
　本発明の実施の形態に係る油性食品のカカオ脂含量は、油性食品の油脂中に好ましくは３～２５質量％、より好ましくは３～２０質量％、さらに好ましくは５～１５質量％である。本発明の実施の形態に係る油性食品がソフトチョコレートである場合、カカオ脂含量が高くても、グレインが発生しにくい。 The cocoa butter content of the oily food according to the embodiment of the present invention is preferably 3 to 25% by mass, more preferably 3 to 20% by mass, and further preferably 5 to 15% by mass in the oil or fat of the oily food. When the oily food according to the embodiment of the present invention is soft chocolate, grains are hardly generated even if the cocoa butter content is high.
　本発明の実施の形態に係る油性食品の水分含量は、好ましくは３質量％以下であり、より好ましくは２質量％以下、さらに好ましくは１質量％以下である。 The water content of the oil-based food according to the embodiment of the present invention is preferably 3% by mass or less, more preferably 2% by mass or less, and further preferably 1% by mass or less.
　本発明の実施の形態に係る油性食品は、本発明の実施の形態に係る油脂組成物以外に、糖類、カカオ成分、乳化剤、乳製品、香料等の一般に油性食品に使用される食品材料を配合することもできる。 In addition to the oil and fat composition according to the embodiment of the present invention, the oily food according to the embodiment of the present invention contains food materials generally used for oily foods such as sugars, cacao components, emulsifiers, dairy products, and fragrances. You can also
　本発明の実施の形態に係る油性食品は、５℃における最大応力が、好ましくは３００～５０００ｇであり、より好ましくは５００～４０００ｇであり、さらに好ましくは５００～３５００ｇである。５℃における最大応力が上記範囲にあると、油性食品は低温でも硬くないものとなる。なお、５℃における最大応力は、レオメーターを用いて、例えば、以下の条件で測定することができる。測定試料（油性食品）を６０℃以上で完全融解後、測定試料８ｇを樹脂シャーレ（φ３ｃｍ）に分注し、５０℃から２０℃まで（５℃／時間）で冷却固化した後、５℃の冷蔵庫で１週間保管する。５℃で１週間保管した測定試料を、レオメーター（サン科学製レオメーターＣＲ－５００ＤＸ）を用いて、プランジャーφ１０ｍｍ、テーブル移動速度２０ｍｍ／ｍｉｎ、深度３ｍｍの条件で測定することで、５℃における最大応力を測定することができる。 In the oily food according to the embodiment of the present invention, the maximum stress at 5 ° C. is preferably 300 to 5000 g, more preferably 500 to 4000 g, and further preferably 500 to 3500 g. When the maximum stress at 5 ° C. is in the above range, the oil-based food is not hard even at a low temperature. The maximum stress at 5 ° C. can be measured using a rheometer, for example, under the following conditions. After complete melting of the measurement sample (oil-based food) at 60 ° C. or higher, 8 g of the measurement sample was dispensed into a resin petri dish (φ3 cm) and cooled and solidified from 50 ° C. to 20 ° C. (5 ° C./hour). Store in the refrigerator for 1 week. A measurement sample stored at 5 ° C. for 1 week is measured using a rheometer (Rheometer CR-500DX manufactured by Sun Science) under the conditions of a plunger φ10 mm, a table moving speed of 20 mm / min, and a depth of 3 mm. The maximum stress at can be measured.
　本発明の実施の形態に係る油性食品は、通常の方法により製造することができる。 The oily food according to the embodiment of the present invention can be manufactured by a usual method.
　本発明の実施の形態に係る油性食品は、チョコレート（ソフトチョコレート等）、フィリング、スプレッド、バタークリーム（サンドクリーム等）等の形態で、菓子、パン等の食品と組み合わせることもできる。 The oily food according to the embodiment of the present invention can be combined with foods such as confectionery and bread in the form of chocolate (soft chocolate, etc.), filling, spread, butter cream (sand cream, etc.).
　本発明の実施の形態に係る油性食品は、油脂の構成脂肪酸中のトランス脂肪酸含量が低いものであって、低温でも硬くない、かつ、グレインと固液分離が発生しにくいものであり、口溶けに優れたものである。 The oil-based food according to the embodiment of the present invention has a low content of trans fatty acids in the constituent fatty acids of fats and oils, is not hard even at low temperatures, and is unlikely to undergo solid-liquid separation from grains. It is excellent.
　次に実施例により本発明を説明するが、本発明はこれらの実施例により限定されるものではない。 Next, the present invention will be described with reference to examples, but the present invention is not limited to these examples.
〔分析方法〕
　脂肪酸含量及びトランス脂肪酸含量は、ＡＯＣＳ　Ｃｅ１ｆ－９６に準拠した方法で測定した。Ｘ３含量、Ｘ２Ｕ含量、ＸＵ２含量及びＵ３含量は、ガスクロマトグラフ法（ＪＡＯＣＳ，ｖｏｌ７０，１１，１１１１－１１１４（１９９３））に準拠した方法で測定した。ＸＵＸ含量及びＸＸＵ含量は、ＸＵＸ／Ｘ２Ｕ比をＪ．Ｈｉｇｈ　Ｒｅｓｏｌ．Ｃｈｒｏｍａｔｏｇｒ．，１８，１０５－１０７（１９９５）に準拠した方法で測定し、この値とＸ２Ｕ含量を基に算出した。ＵＸＵ含量はＵＸＵ／ＸＵ２比をＪ．Ｈｉｇｈ　Ｒｅｓｏｌ．Ｃｈｒｏｍａｔｏｇｒ．，１８，１０５－１０７（１９９５）に準拠した方法で測定し、この値とＸＵ２含量を基に算出した。ＳＦＣは、測定試料を８０℃で完全に融解させ、５℃で３日間保管することで測定試料の前処理を行った後、ＩＵＰＡＣ法２．１５０ａ　Ｓｏｌｉｄ　Ｃｏｎｔｅｎｔ　ｄｅｔｅｒｍｉｎａｔｉｏｎ　ｉｎ　Ｆａｔｓ　ｂｙ　ＮＭＲに準じて測定した。ヨウ素価は、「基準油脂分析試験法（社団法人日本油化学会編）」の「２．３．４．１－１９９６　ヨウ素価（ウィイス－シクロヘキサン法）」に準じて測定した。 [Analysis method]
The fatty acid content and trans fatty acid content were measured by a method based on AOCS Ce1f-96. X3 content, X2U content, XU2 content and U3 content were measured by a method based on a gas chromatograph method (JAOCS, vol 70, 11, 1111-1114 (1993)). The XUX content and the XXU content are obtained by calculating the XUX / X2U ratio as J.P. High Resol. Chromatogr. , 18, 105-107 (1995), and calculated based on this value and the X2U content. The UXU content is the ratio of UXU / XU2 to J.I. High Resol. Chromatogr. , 18, 105-107 (1995), and calculated based on this value and the XU2 content. SFC was measured according to IUPAC method 2.150a Solid Content determination in Fats by NMR after pre-treatment of the measurement sample by completely melting the measurement sample at 80 ° C. and storing at 5 ° C. for 3 days. . The iodine value was measured according to “2.3.4.1-1996 Iodine number (Wyeth-cyclohexane method)” of “Standard oil analysis test method (edited by Japan Oil Chemists' Society)”.
〔エステル交換油Ａ１の製造〕
　ハイオレイックヒマワリ油（オレイン酸含量８５．１質量％、リノール酸含量６．６質量％、リノレン酸含量０．１質量％）２２質量部とパームステアリン（ヨウ素価３６．１）３１質量部と大豆油の極度硬化油（ヨウ素価１．１、炭素数１６以上の飽和脂肪酸含量９９．５質量％）４７質量部を混合した。得られた混合油（ラウリン酸含量０．１質量％、パルミチン酸含量２４．７質量％、ステアリン酸４３．０質量％、オレイン酸２６．７質量％、リノール酸３．８質量％、リノレン酸０．１質量％、トランス脂肪酸０質量％）を、ランダムエステル交換反応を行うことにより、エステル交換油Ａ１を得た。エステル交換反応は、常法に従い、原料油脂を十分に乾燥させ、ナトリウムメトキシドを原料油脂に対して０．２質量％添加した後、減圧下、１２０℃で０．５時間攪拌しながら反応を行った。 [Production of transesterified oil A1]
22 parts by mass of high oleic sunflower oil (oleic acid content 85.1% by mass, linoleic acid content 6.6% by mass, linolenic acid content 0.1% by mass) and 31 parts by mass of palm stearin (iodine value 36.1) 47 parts by mass of extremely hardened oil of soybean oil (iodine value 1.1, saturated fatty acid content of carbon number 16 or more 99.5% by mass) was mixed. Obtained mixed oil (lauric acid content 0.1% by mass, palmitic acid content 24.7% by mass, stearic acid 43.0% by mass, oleic acid 26.7% by mass, linoleic acid 3.8% by mass, linolenic acid Transesterification oil A1 was obtained by performing a random transesterification reaction of 0.1 mass% and trans fatty acid 0 mass%). The transesterification reaction is carried out according to a conventional method by sufficiently drying the raw oil and fat, adding 0.2% by mass of sodium methoxide to the raw oil and fat, and then performing the reaction with stirring at 120 ° C. for 0.5 hour under reduced pressure. went.
〔エステル交換油Ｂ１の製造〕
　パームステアリン（ヨウ素価３６．１）６０質量部とパーム油（ヨウ素価５２．０）４０質量部を混合した。得られた混合油（ラウリン酸含量０．２質量％、パルミチン酸含量５１．７質量％、ステアリン酸４．６質量％、オレイン酸３３．２質量％、リノール酸８．０質量％、リノレン酸０．２質量％、トランス脂肪酸０質量％）を、ランダムエステル交換反応を行うことにより、エステル交換油Ｂ１を得た。エステル交換反応は、上記エステル交換油Ａ１と同様の方法で行った。 [Production of transesterified oil B1]
60 parts by mass of palm stearin (iodine value 36.1) and 40 parts by mass of palm oil (iodine value 52.0) were mixed. Obtained mixed oil (lauric acid content 0.2% by mass, palmitic acid content 51.7% by mass, stearic acid 4.6% by mass, oleic acid 33.2% by mass, linoleic acid 8.0% by mass, linolenic acid Transesterified oil B1 was obtained by performing a random transesterification reaction of 0.2 mass% and trans fatty acid 0 mass%). The transesterification reaction was performed in the same manner as in the above transesterified oil A1.
〔試験油脂１の製造〕
　４０質量部のエステル交換油Ａ１と６０質量部のエステル交換油Ｂ１を混合した（ラウリン酸含量０．１質量％、パルミチン酸含量４０．９質量％、ステアリン酸２０．３質量％、オレイン酸３０．２質量％、リノール酸６．５質量％、リノレン酸０．１質量％、トランス脂肪酸０質量％）。得られた混合油を３６～３８℃でドライ分別し、高融点部を除去することで低融点部を得た。得られた低融点部を０～２℃で溶剤分別（アセトン使用）し、高融点部を除去することで低融点部を得て、これに脱臭処理を行ったものを試験油脂１（Ｘ３含量：０．１質量％、Ｘ２Ｕ含量：２９．９質量％、ＸＵ２含量：５５．４質量％、Ｕ３含量：１０．９質量％ＸＸＵ＋ＵＸＵ含量：３１．２質量％、Ｘ２Ｕ／ＸＵ２質量比：０．５４、ＴＦＡ含量：０．７質量％、Ｃ１６～２４のＦＡ含量：９８．６質量％、Ｃ１６～２４のＳ含量：３６．６質量％、Ｃ１６～２４のＵ含量：６２．０質量％、５℃のＳＦＣ：３６．７％、１０℃のＳＦＣ：２６．１％、２０℃のＳＦＣ：１．４％）とした。 [Production of test fat 1]
40 parts by mass of transesterified oil A1 and 60 parts by mass of transesterified oil B1 were mixed (lauric acid content 0.1% by mass, palmitic acid content 40.9% by mass, stearic acid 20.3% by mass, oleic acid 30 0.2 mass%, linoleic acid 6.5 mass%, linolenic acid 0.1 mass%, trans fatty acid 0 mass%). The obtained mixed oil was subjected to dry fractionation at 36 to 38 ° C., and the high melting point portion was removed to obtain a low melting point portion. The obtained low melting point portion was subjected to solvent fractionation (using acetone) at 0 to 2 ° C., and the high melting point portion was removed to obtain the low melting point portion, which was subjected to deodorization treatment, and test oil 1 (X3 content) : 0.1% by mass, X2U content: 29.9% by mass, XU2 content: 55.4% by mass, U3 content: 10.9% by mass XXU + UXU content: 31.2% by mass, X2U / XU2 mass ratio: 0. 54, TFA content: 0.7% by mass, FA content of C16-24: 98.6% by mass, S content of C16-24: 36.6% by mass, U content of C16-24: 62.0% by mass, SFC at 5 ° C .: 36.7%, SFC at 10 ° C .: 26.1%, SFC at 20 ° C .: 1.4%).
〔試験油脂２～６の準備〕
　試験油脂２～６として、下記の油脂を準備した。
・試験油脂２：パームオレイン（ヨウ素価：６５、日清オイリオグループ（株）製）
・試験油脂３：パームオレインのランダムエステル交換油（ヨウ素価：５６、日清オイリオグループ（株）製）
・試験油脂４：菜種油（日清オイリオグループ（株）製）
・試験油脂５：ハイエルシン菜種油の極度硬化油（横関油脂工業（株）製）
・試験油脂６：菜種油の極度硬化油（横関油脂工業（株）製） [Preparation of test oils 2 to 6]
The following fats and oils were prepared as test fats and oils 2 to 6.
Test oil 2: Palm olein (iodine value: 65, manufactured by Nisshin Oilio Group Co., Ltd.)
Test oil and fat 3: Random transesterification oil of palm olein (iodine value: 56, manufactured by Nisshin Oilio Group Co., Ltd.)
・ Test oil 4: rapeseed oil (Nisshin Oilio Group Co., Ltd.)
・ Test oil 5: Highly hardened oil of Hyelsin rapeseed oil (manufactured by Yokoseki Oil & Fat Co., Ltd.)
Test oil 6: Super hardened oil of rapeseed oil (manufactured by Yokoseki Oil & Fat Co., Ltd.)
〔実施例１～７及び比較例１～５の油脂組成物の製造〕
　試験油脂を表１及び２に記載の配合比（質量％）で混合して、実施例１～７の油脂組成物及び比較例１～５の油脂組成物を得た。実施例７の油脂組成物の製造には、乳化剤（デカグリセリンベヘン酸エステル、阪本薬品工業（株）製、商品名：ＤＤＢ－７５０）を用いた。 [Production of Oil Compositions of Examples 1 to 7 and Comparative Examples 1 to 5]
The test fats and oils were mixed at a blending ratio (mass%) shown in Tables 1 and 2 to obtain the fats and oil compositions of Examples 1 to 7 and Comparative Examples 1 to 5. An emulsifier (decaglycerin behenate ester, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade name: DDB-750) was used for the production of the oil and fat composition of Example 7.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
〔実施例及び比較例の油脂組成物の分析〕
　実施例１～７の油脂組成物及び比較例１～５の油脂組成物について、上記の分析方法に従って脂肪酸含量（質量％）、トリグリセリド含量（質量％）、ＳＦＣ（％）の測定を行った結果を表３及び４に示す（ＳＦＣは実施例のみを測定した。）。表３及び４から分かるように、実施例及び比較例の油脂組成物は、トランス脂肪酸含量が低いものであった。 [Analysis of Oil Compositions of Examples and Comparative Examples]
Results obtained by measuring the fatty acid content (mass%), triglyceride content (mass%), and SFC (%) of the oil compositions of Examples 1 to 7 and the oil compositions of Comparative Examples 1 to 5 according to the above analysis method Are shown in Tables 3 and 4 (SFC was measured only in Examples). As can be seen from Tables 3 and 4, the fat and oil compositions of Examples and Comparative Examples had a low trans fatty acid content.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
〔チョコレート評価試験〕
　実施例１～７の油脂組成物及び比較例１～５の油脂組成物を使用し、表５の配合でソフトチョコレートを製造した（なお、ソフトチョコレートの水分含量は全て１質量％以下であった。）。製造した各油脂組成物及び各ソフトチョコレートについて、下記（１）～（６）の評価試験を行った。 [Chocolate evaluation test]
Using the oil and fat compositions of Examples 1 to 7 and the oil and fat compositions of Comparative Examples 1 to 5, soft chocolate was produced with the composition shown in Table 5 (note that the moisture content of the soft chocolate was 1% by mass or less). .) The following evaluation tests (1) to (6) were performed on each of the manufactured oil and fat compositions and each soft chocolate.
Figure JPOXMLDOC01-appb-T000005
 ・レシチン：日清オイリオグループ（株）製、商品名：レシチンＤＸ
・カカオマス：大東カカオ（株）製、商品名：ＱＭ－Ｐ
・ココアパウダー：Ｄｅｌｆｉ（株）製、商品名：ＤＦ－５００
・砂糖：（株）徳倉製、商品名：粉糖
Figure JPOXMLDOC01-appb-T000005
・ Lecithin: Nisshin Oillio Group, product name: Lecithin DX
・ Cacao mass: manufactured by Daito Cacao Co., Ltd., trade name: QM-P
-Cocoa powder: manufactured by Delfi Co., Ltd., trade name: DF-500
・ Sugar: Made by Tokukura Co., Ltd., Trade name: Powdered sugar
（１）グレイン
　上記で製造したソフトチョコレートを６０℃以上で完全融解後樹脂カップに充填し２０℃で冷却固化した後、５℃で１週間保存した後にスプーンでかきとって状態を観察した。評価結果が◎又は○である場合を良いと判断した。
・評価基準
　◎：粒がなく非常に滑らかかった。
　〇：肌理がやや粗かった。
　△：明らかな粒があった。
　×：多量の粒がありザラザラしていた。 (1) Grain The soft chocolate produced above was completely melted at 60 ° C. or higher, filled in a resin cup, cooled and solidified at 20 ° C., stored at 5 ° C. for 1 week, and then scraped with a spoon to observe the state. A case where the evaluation result was ◎ or ○ was judged as good.
-Evaluation standard ( double-circle): There was no grain and it was very smooth.
◯: The texture was slightly rough.
Δ: There were clear grains.
X: There were a lot of grains and it was rough.
（２）５℃での硬さ
　グレインの観察と同時に、スプーンでかきとった時の硬さを評価した。評価結果が◎、○又は△である場合を良いと判断した。
・評価基準
　◎：スプーンで容易にかき取れた。
　〇：やや抵抗を感じるがかき取れた。
　△：かなり抵抗を感じるがかき取れた。
　×：硬すぎてかきとれなかった。 (2) Hardness at 5 ° C. Simultaneously with the observation of the grain, the hardness when scraped with a spoon was evaluated. A case where the evaluation result was ◎, ○ or △ was judged good.
-Evaluation criteria A : It was easily scraped off with a spoon.
〇: I felt a little resistance but scratched it.
(Triangle | delta): Although it felt resistance considerably, it was able to be scraped off.
X: It was too hard to scratch.
（３）口溶け
　上記で製造したソフトチョコレートを５℃で１週間保存した後、食した時の口溶けを官能評価した。評価結果が◎又は○である場合を良いと判断した。
・評価基準
　◎：口溶けが良く、後残り感が少なかった。
　〇：ややもたつく感じがあった。
　△：後残り感があった。
　×：後残り感が非常に強かった。 (3) Melting in the mouth After the soft chocolate produced above was stored at 5 ° C. for 1 week, the melting in the mouth when eaten was subjected to sensory evaluation. A case where the evaluation result was ◎ or ○ was judged as good.
-Evaluation criteria A : Melting in the mouth was good and there was little feeling of remaining after.
〇: There was a slight feeling.
Δ: There was a feeling of remaining after.
X: The feeling of after-remaining was very strong.
（４）固液分離
　上記で製造したソフトチョコレートを６０℃以上で完全融解後、試験管に充填し２０℃で冷却固化した後、３０℃で２週間保管した後に試験管上部に分離した液油があるかを観察した。評価結果が○である場合を良いと判断した。
・評価基準
　〇：上表面に艶がなく、固液分離はみられなかった。
　△：上表面に艶がみられ、僅かな液状油の分離がみられた。
　×：液状油の明らかな分離がみられた。 (4) Solid-liquid separation After completely melting the soft chocolate produced above at 60 ° C. or higher, filling into a test tube, cooling and solidifying at 20 ° C., liquid oil separated at the top of the test tube after storing at 30 ° C. for 2 weeks Observed that there is. A case where the evaluation result was “good” was judged to be good.
-Evaluation criteria ○: The upper surface was not glossy and solid-liquid separation was not observed.
Δ: Gloss was observed on the upper surface, and slight separation of liquid oil was observed.
X: Clear separation of liquid oil was observed.
（５）最大応力
　上記で製造したソフトチョコレートを６０℃以上で完全融解後、ソフトチョコレート８ｇを樹脂シャーレ（φ３ｃｍ）に分注した。（ｎ＝３セット）５０℃から２０℃まで（５℃／時間）で冷却固化した後、５℃の冷蔵庫で１週間保管し、レオメーター（サン科学製レオメーターＣＲ－５００ＤＸ、プランジャーφ１０ｍｍ、テーブル移動速度２０ｍｍ／ｍｉｎ、深度３ｍｍ）にてそれぞれのサンプルの最大応力を測定し、平均値を算出した。なお、比較例１～５の油脂組成物はその他の結果が不良であったため、最大応力は測定しなかった。 (5) Maximum stress After the soft chocolate produced above was completely melted at 60 ° C. or higher, 8 g of soft chocolate was dispensed into a resin petri dish (φ3 cm). (N = 3 sets) After cooling and solidifying from 50 ° C. to 20 ° C. (5 ° C./hour), storing in a refrigerator at 5 ° C. for 1 week, rheometer (Sun Scientific Rheometer CR-500DX, plunger φ10 mm, The maximum stress of each sample was measured at a table moving speed of 20 mm / min and a depth of 3 mm, and an average value was calculated. In addition, the fats and oil compositions of Comparative Examples 1 to 5 did not measure the maximum stress because other results were poor.
（６）１０℃粘度
　上記で製造した油脂組成物を７５℃で完全に融解させた後、１０℃の水浴で９０分間調温した。容器をしっかり振り、油脂結晶を均一に分散させてからＢ形粘度計（ＴＯＫＩＭＥＣ社製ＢＭ形粘度計、ローターＮｏ．２、回転数６ｒｐｍ）にて粘度を測定した。なお、比較例１～５の油脂組成物はその他の結果が不良であったため、粘度は測定しなかった。 (6) Viscosity at 10 ° C. After the oil and fat composition produced above was completely melted at 75 ° C., the temperature was adjusted for 90 minutes in a 10 ° C. water bath. The container was shaken firmly to uniformly disperse the fat and oil crystals, and then the viscosity was measured with a B-type viscometer (BM type viscometer manufactured by TOKIMEC, rotor No. 2, rotation speed 6 rpm). The oil and fat compositions of Comparative Examples 1 to 5 did not measure viscosity because other results were poor.
　上記の（１）～（６）の評価試験の結果は、表６及び表７に示すとおりであった。 The results of the above evaluation tests (1) to (6) were as shown in Table 6 and Table 7.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　表６から分かるように、実施例１～７の油脂組成物を使用して製造したソフトチョコレートは、全ての評価試験が良い結果であった。一方、表７から分かるように、比較例１～５の油脂組成物を使用して製造したソフトチョコレートは、全ての評価試験が良い結果であったものはなかった。 As can be seen from Table 6, all the evaluation tests were good for the soft chocolates produced using the oil and fat compositions of Examples 1 to 7. On the other hand, as can be seen from Table 7, none of the soft chocolates produced using the oil and fat compositions of Comparative Examples 1 to 5 had good results in all evaluation tests.

Claims (5)

  1. 　下記の（ａ）から（ｅ）の条件を満たす油脂組成物。
    （ａ）Ｘ３含量が１～７質量％
    （ｂ）Ｘ２Ｕ含量が３～２３質量％
    （ｃ）ＸＵ２含量が１５～３７質量％
    （ｄ）Ｕ３含量が４０～６５質量％
    （ｅ）ＸＸＵとＵＸＵの合計含量が３～１７質量％
    （上記の（ａ）から（ｅ）の条件において、Ｘ、Ｕ、Ｘ３、Ｘ２Ｕ、ＸＵ２、Ｕ３、ＸＸＵ、及びＵＸＵはそれぞれ以下のものを示す。
    　Ｘ：炭素数１６以上の飽和脂肪酸
    　Ｕ：炭素数１６以上の不飽和脂肪酸
    　Ｘ３：Ｘが３分子結合しているトリグリセリド
    　Ｘ２Ｕ：Ｘが２分子、Ｕが１分子結合しているトリグリセリド
    　ＸＵ２：Ｘが１分子、Ｕが２分子結合しているトリグリセリド
    　Ｕ３：Ｕが３分子結合しているトリグリセリド
    　ＸＸＵ：１位と３位にＸとＵがそれぞれ一つずつ、２位にＸが結合しているトリグリセリド
    　ＵＸＵ：１位と３位にＵ、２位にＸが結合しているトリグリセリド）     An oil and fat composition that satisfies the following conditions (a) to (e):
    (A) X3 content is 1-7% by mass
    (B) X2U content of 3 to 23% by mass
    (C) XU2 content of 15 to 37% by mass
    (D) U3 content is 40 to 65% by mass
    (E) The total content of XXU and UXU is 3 to 17% by mass
    (In the above conditions (a) to (e), X, U, X3, X2U, XU2, U3, XXU, and UXU represent the following, respectively.
    X: Saturated fatty acid having 16 or more carbon atoms U: Unsaturated fatty acid having 16 or more carbon atoms X3: Triglyceride in which 3 molecules of X are bonded X2U: Triglyceride in which 2 molecules of X and 1 molecule of U are bonded XU2: X is 1 molecule, triglyceride in which 2 molecules of U are bound U3: triglyceride in which 3 molecules of U are bound XXU: triglyceride in which X and U are each in the 1st and 3rd positions, and X is bound in the 2nd position UXU: Triglycerides with U in the 1st and 3rd positions and X in the 2nd position)
  2. 　構成脂肪酸中のトランス脂肪酸含量が５質量％以下である請求項１に記載の油脂組成物。 2. The fat composition according to claim 1, wherein the content of trans fatty acid in the constituent fatty acid is 5% by mass or less.
  3. 　請求項１または２に記載の油脂組成物を使用して製造される油性食品。 Oily food produced using the oil and fat composition according to claim 1 or 2.
  4. 　前記油性食品がチョコレートである請求項３に記載の油性食品。 The oily food according to claim 3, wherein the oily food is chocolate.
  5. 　下記の（ｆ）から（ｋ）の条件を満たす原料油脂組成物。
    （ｆ）Ｘ３含量が２質量％未満
    （ｇ）Ｘ２Ｕ含量が１８～４０質量％
    （ｈ）ＸＵ２含量が４５～６７質量％
    （ｉ）Ｕ３含量が２～２２質量％
    （ｊ）ＸＸＵとＵＸＵの合計含量が２０～４３質量％
    （ｋ）Ｘ２Ｕ／ＸＵ２の質量比が０．４５～０．６５
    （上記の（ｆ）から（ｋ）の条件において、Ｘ、Ｕ、Ｘ３、Ｘ２Ｕ、ＸＵ２、Ｕ３、ＸＸＵ、及びＵＸＵはそれぞれ以下のものを示す。
    　Ｘ：炭素数１６以上の飽和脂肪酸
    　Ｕ：炭素数１６以上の不飽和脂肪酸
    　Ｘ３：Ｘが３分子結合しているトリグリセリド
    　Ｘ２Ｕ：Ｘが２分子、Ｕが１分子結合しているトリグリセリド
    　ＸＵ２：Ｘが１分子、Ｕが２分子結合しているトリグリセリド
    　Ｕ３：Ｕが３分子結合しているトリグリセリド
    　ＸＸＵ：１位と３位にＸとＵがそれぞれ一つずつ、２位にＸが結合しているトリグリセリド
    　ＵＸＵ：１位と３位にＵ、２位にＸが結合しているトリグリセリド）     Raw material fat composition satisfying the following conditions (f) to (k).
    (F) X3 content is less than 2% by mass (g) X2U content is 18 to 40% by mass
    (H) XU2 content is 45 to 67% by mass
    (I) U3 content is 2-22% by mass
    (J) The total content of XXU and UXU is 20 to 43% by mass
    (K) The mass ratio of X2U / XU2 is 0.45 to 0.65
    (In the above conditions (f) to (k), X, U, X3, X2U, XU2, U3, XXU, and UXU respectively represent the following.
    X: Saturated fatty acid having 16 or more carbon atoms U: Unsaturated fatty acid having 16 or more carbon atoms X3: Triglyceride in which 3 molecules of X are bonded X2U: Triglyceride in which 2 molecules of X and 1 molecule of U are bonded XU2: X is 1 molecule, triglyceride in which 2 molecules of U are bound U3: triglyceride in which 3 molecules of U are bound XXU: triglyceride in which X and U are each in the 1st and 3rd positions, and X is bound in the 2nd position UXU: Triglycerides with U in the 1st and 3rd positions and X in the 2nd position)
PCT/JP2012/075806 2011-10-28 2012-10-04 Oil or fat composition and oily food using oil or fat composition WO2013061750A1 (en)

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JP2015192651A (en) * 2014-03-28 2015-11-05 不二製油株式会社 Chocolate for bakery product and method of producing bakery product
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JP2017121188A (en) * 2016-01-05 2017-07-13 日清オイリオグループ株式会社 Chocolate suitable for cold confectionery
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JP2015023814A (en) * 2013-07-25 2015-02-05 不二製油株式会社 Chocolate for encapsulation in bakery products and method for producing bakery products
JP2015192651A (en) * 2014-03-28 2015-11-05 不二製油株式会社 Chocolate for bakery product and method of producing bakery product
JP2016082937A (en) * 2014-10-28 2016-05-19 不二製油株式会社 Chocolate for bakery product and method for producing bakery product
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JP2017121189A (en) * 2016-01-05 2017-07-13 日清オイリオグループ株式会社 Chocolate suitable for cold confectionery
JP2017121190A (en) * 2016-01-05 2017-07-13 日清オイリオグループ株式会社 Chocolate suitable for cold confectionery
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MY169611A (en) 2019-04-23
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KR20140088530A (en) 2014-07-10
KR101880331B1 (en) 2018-07-19

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