WO2013061750A1 - Composition d'huile ou de matière grasse et produit alimentaire huileux utilisant cette composition d'huile ou de matière grasse - Google Patents

Composition d'huile ou de matière grasse et produit alimentaire huileux utilisant cette composition d'huile ou de matière grasse 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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Prior art keywords
mass
oil
content
fatty acid
fat composition
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PCT/JP2012/075806
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English (en)
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 CN201280052969.2A priority Critical patent/CN103889242B/zh
Priority to KR1020147011096A priority patent/KR101880331B1/ko
Priority to JP2013540708A priority patent/JP6195791B2/ja
Publication of WO2013061750A1 publication Critical patent/WO2013061750A1/fr

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    • 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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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Inorganic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Edible Oils And Fats (AREA)
  • Confectionery (AREA)

Abstract

Cette invention concerne un produit alimentaire huileux formant peu de dépôts ou manifestant une faible séparation solide-liquide, qui n'est pas dur à des températures faibles et qui fond facilement dans la bouche ; l'invention concerne également une composition d'huile ou de matière grasse contenant peu d'acide gras trans, ladite composition étant utilisée dans la fabrication du produit alimentaire huileux précité. La composition d'huile ou de matière grasse selon l'invention est caractérisée en ce qu'elle remplit les conditions (a) à (e) suivantes : (a) elle contient de 1 à 7 % en masse de X3 ; (b) elle contient de 3 à 23 % en masse de X2U ; (c) elle contient de 15 à 37 % en masse de XU2 ; (d) elle contient de 40 à 65 % en masse de U3 ; et (e) elle contient de 3 à 17 % en masse de XXU + UXU (X représentant un acide gras saturé contenant au moins 16 atomes de carbone, et U représentant un acide gras insaturé contenant au moins 16 atomes de carbone).
PCT/JP2012/075806 2011-10-28 2012-10-04 Composition d'huile ou de matière grasse et produit alimentaire huileux utilisant cette composition d'huile ou de matière grasse WO2013061750A1 (fr)

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CN201280052969.2A CN103889242B (zh) 2011-10-28 2012-10-04 油脂组合物及使用了该油脂组合物的油性食品
KR1020147011096A KR101880331B1 (ko) 2011-10-28 2012-10-04 유지 조성물 및 그 유지 조성물을 사용한 유성 식품
JP2013540708A JP6195791B2 (ja) 2011-10-28 2012-10-04 油脂組成物および該油脂組成物を使用した油性食品

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JP2015023814A (ja) * 2013-07-25 2015-02-05 不二製油株式会社 ベーカリー製品内包用チョコレート類及びベーカリー製品の製造法
JP2015192651A (ja) * 2014-03-28 2015-11-05 不二製油株式会社 ベーカリー製品用チョコレート類及びベーカリー製品の製造法
JP2016082937A (ja) * 2014-10-28 2016-05-19 不二製油株式会社 ベーカリー製品用チョコレート類及びベーカリー製品の製造法
JP2016089004A (ja) * 2014-11-04 2016-05-23 日清オイリオグループ株式会社 油脂組成物
JP2016182054A (ja) * 2015-03-25 2016-10-20 日清オイリオグループ株式会社 油性食品
JP2017121190A (ja) * 2016-01-05 2017-07-13 日清オイリオグループ株式会社 冷菓用に適したチョコレート
JP2017121188A (ja) * 2016-01-05 2017-07-13 日清オイリオグループ株式会社 冷菓用に適したチョコレート
JP2017121189A (ja) * 2016-01-05 2017-07-13 日清オイリオグループ株式会社 冷菓用に適したチョコレート
JP2018050582A (ja) * 2016-09-30 2018-04-05 株式会社カネカ カカオ分高含有のフィリング
JP2018153098A (ja) * 2017-03-15 2018-10-04 株式会社Adeka 製菓用油脂組成物

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MY173593A (en) * 2015-06-16 2020-02-06 Nisshin Oillio Group Ltd Oily food
CN111836547B (zh) * 2018-03-12 2023-08-11 株式会社钟化 可可脂相容性提高剂及其制造方法、以及非调温型巧克力和包含其的食品
CN111374186B (zh) * 2018-12-28 2023-04-07 丰益(上海)生物技术研发中心有限公司 巧克力用油脂组合物

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Cited By (10)

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Publication number Priority date Publication date Assignee Title
JP2015023814A (ja) * 2013-07-25 2015-02-05 不二製油株式会社 ベーカリー製品内包用チョコレート類及びベーカリー製品の製造法
JP2015192651A (ja) * 2014-03-28 2015-11-05 不二製油株式会社 ベーカリー製品用チョコレート類及びベーカリー製品の製造法
JP2016082937A (ja) * 2014-10-28 2016-05-19 不二製油株式会社 ベーカリー製品用チョコレート類及びベーカリー製品の製造法
JP2016089004A (ja) * 2014-11-04 2016-05-23 日清オイリオグループ株式会社 油脂組成物
JP2016182054A (ja) * 2015-03-25 2016-10-20 日清オイリオグループ株式会社 油性食品
JP2017121190A (ja) * 2016-01-05 2017-07-13 日清オイリオグループ株式会社 冷菓用に適したチョコレート
JP2017121188A (ja) * 2016-01-05 2017-07-13 日清オイリオグループ株式会社 冷菓用に適したチョコレート
JP2017121189A (ja) * 2016-01-05 2017-07-13 日清オイリオグループ株式会社 冷菓用に適したチョコレート
JP2018050582A (ja) * 2016-09-30 2018-04-05 株式会社カネカ カカオ分高含有のフィリング
JP2018153098A (ja) * 2017-03-15 2018-10-04 株式会社Adeka 製菓用油脂組成物

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CN103889242A (zh) 2014-06-25
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KR20140088530A (ko) 2014-07-10
JPWO2013061750A1 (ja) 2015-04-02
CN103889242B (zh) 2015-12-02

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