WO2017094818A1

WO2017094818A1 - Oil/fat coating composition

Info

Publication number: WO2017094818A1
Application number: PCT/JP2016/085678
Authority: WO
Inventors: 知洋粟飯原; 清美大西; 典子村山
Original assignee: 日清オイリオグループ株式会社
Priority date: 2015-12-02
Filing date: 2016-12-01
Publication date: 2017-06-08
Also published as: JP2017143837A; CN108289469A; MY184263A; JP6154091B1; JPWO2017094818A1

Abstract

The present invention addresses the problem of developing an oil/fat coating composition that is suitable for coating, hardly gives rise to cracks during distribution and storage, and has an excellent texture and ability to melt in the mouth. Provided is an oil/fat coating composition in which the oil/fat contains an oil/fat A in a proportion of 0.1-60 mass%, and the total content (L2U+LU2) of L2U and LU2 constitutes at least 10 mass% of the oil/fat. The oil/fat A contains L2M and LM2, and the total content (L2M+LM2) of L2M and LM2 constitutes at least 50 mass%.

Description

Oil composition for coating

The present invention relates to an oil / fat composition suitable for coating frozen desserts such as ice cream, and a food coated with the oil / fat composition.

Iced confectionery such as ice cream may be coated with a coating fat composition such as coating chocolate. The presence of the coating improves the flavor and texture of the frozen dessert. Furthermore, it is also used for the purpose of preventing moisture absorption to prevent the moisture of ice creams from transferring to the cone cup. The suitability required for the oil composition for coating includes the following. One is the “coating suitability” that enables thin and uniform coating and quick drying (solidification). Next, “crack resistance” that does not crack after solidification. It is also good for melting when you eat. As fats and oils used for coating fats and oils, lauric fats and oils such as coconut oil and palm kernel oil have been mainly used because they can be coated thinly and uniformly, fast drying, and good melting in the mouth. However, lauric fats and oils have a drawback that they are liable to crack after solidification.

Therefore, the oil / fat of the coating oil / fat composition is often mixed with a lauric oil / fat and a liquid oil such as soybean oil. However, in the method of blending liquid oil, if the blending amount is large, cracking is suppressed, but drying is slow. In addition, the texture of the solidified coating will become sticky. Therefore, the production efficiency of the frozen confectionery is deteriorated, and the texture of the frozen confection is enhanced with an oily feeling. On the other hand, if the blending amount of the liquid oil is small, the effect of preventing cracking is small and it cannot be said that the method is sufficient. In Japanese Patent Application Laid-Open No. 2004-65070, oiliness is reduced by using oils and fats containing 90% by weight or more of unsaturated fatty acids having 16 or more carbon atoms (including both cis and trans isomers) as liquid oil. Has been tried. However, the effect is poor. Therefore, even if liquid oil is blended, it has been desired to develop a coating oil composition that is excellent in texture and melted in the mouth.

In addition to the lauric fats and oils, fats and oils rich in SUS triglycerides are also used in the coating fat and oil composition, as disclosed in, for example, Japanese Patent Publication Nos. 10-506285 and 10-506286. However, there was a problem similar to that in the case of using lauric fats and oils. Therefore, even when the amount of liquid oil is small, it has been desired to develop an oil / fat composition for coating that can suppress cracking and is excellent in texture and melting in the mouth.

JP 2004-65070 A Japanese National Patent Publication No. 10-506285 Japanese National Patent Publication No. 10-506286

The object of the present invention is to develop an oil composition for coating that has good coating suitability, does not easily crack in the coating portion solidified during distribution and storage, and has excellent texture and melting in the mouth.

The present inventors have intensively studied to solve the above problems. As a result, a specific amount of fat A containing a specific amount of mixed acid group triacylglycerol (L2M, LM2) consisting of a long chain fatty acid residue and a medium chain fatty acid residue is contained in the fat of the coating fat composition. And it discovered that the said subject could be solved by making content of the triacylglycerol (L2U, LU2) which consists of a long-chain saturated fatty acid and a long-chain unsaturated fatty acid in the said fat into a specific amount. Thus, the present invention has been completed.

That is, the present invention provides the following.
(1) For fats and oils containing 0.1 to 60% by mass of the following fats and oils A, and the total content of L2U and LU2 (L2U + LU2) in the fats and oils is 10% by mass or more Oil composition.

Fats and oils A: fats and oils containing L2M and LM2, and the total content of L2M and LM2 (L2M + LM2) is 50% by mass or more

However, L, M, U, L2U, LU2, L2M, and LM2 mean the following.
L: saturated fatty acid having 16 to 24 carbon atoms M: fatty acid having 6 to 10 carbon atoms U: unsaturated fatty acid having 16 to 24 carbon atoms L2U: triacyl in which two molecules of L and one molecule of U are bonded to one molecule of glycerol Glycerol LU2: Triacylglycerol L2M in which 1 molecule of L and 2 molecules of U are bonded to 1 molecule of glycerol: Triacylglycerol LM2 in which 2 molecules of L and 1 molecule of M are bonded to 1 molecule of glycerol: 1 in 1 molecule of glycerol The triacylglycerol (2) in which L of the molecule and 2 molecules of M are bonded (2) The mass ratio of the content of L2M to the content of LM2 (L2M / LM2) in the oil A is 0.05 to 4.5 The oil composition for coating according to (1).
(3) The oil / fat composition for coating according to (1) or (2), wherein the content of capric acid in the total amount of M constituting the L2M and LM2 is 20% by mass or more.
(4) The mass ratio (oil / fat A / (L2U + LU2)) of oil / fat A to the total content (L2U + LU2) of L2U and LU2 in the oil / fat is 0.01 to 2.0, (1) The oil composition for coating according to any one of (3).
(5) The oil / fat composition for coating according to any one of (1) to (4), wherein the content of palm oil / fat in the oil / fat is 5% by mass or more.
(6) The oil / fat composition for coating according to any one of (1) to (5), wherein the content of cocoa butter in the oil / fat is 0.5 to 50% by mass.
(7) The oil / fat composition for coating according to any one of (1) to (6), wherein the content of MMM in the oil / fat is 0.01 to 12% by mass.
However, MMM means the following.
MMM: Triacylglycerol in which 3 molecules of M are bonded to 1 molecule of glycerol (8) The oil composition for coating according to any one of (1) to (7), wherein the oil composition for coating is chocolate.
(9) A food in a state of being coated with the oil composition for coating according to any one of (1) to (8).
(10) For fats and oils containing 0.1 to 60% by mass of the following fats and oils A, and the total content of L2U and LU2 (L2U + LU2) in the fats and oils is 10% by mass or more The manufacturing method of the foodstuff coat | covered with the oil-fat composition which coats foodstuffs using an oil-fat composition.

Fats and oils A: fats and oils containing L2M and LM2, and the total content of L2M and LM2 (L2M + LM2) is 50% by mass or more

However, L, M, U, L2U, LU2, L2M, and LM2 mean the following.
L: saturated fatty acid having 16 to 24 carbon atoms M: fatty acid having 6 to 10 carbon atoms U: unsaturated fatty acid having 16 to 24 carbon atoms L2U: triacyl in which two molecules of L and one molecule of U are bonded to one molecule of glycerol Glycerol LU2: Triacylglycerol L2M in which 1 molecule of L and 2 molecules of U are bonded to 1 molecule of glycerol: Triacylglycerol LM2 in which 2 molecules of L and 1 molecule of M are bonded to 1 molecule of glycerol: 1 in 1 molecule of glycerol Triacylglycerol with a molecule L and two molecules M bound

According to the present invention, it is possible to provide an oil composition for coating that has good coating suitability, does not easily crack during distribution and storage, has excellent texture, and melts in the mouth, and a food using the oil composition for coating. INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a coating oil / fat composition that hardly causes cracks despite the high content of cocoa butter.

Hereinafter, the present invention will be described in more detail.
The oil composition for coating of the present invention contains the following oil A in the oil. Oil A is an oil containing L2M and LM2, and the total content of L2M and LM2 (L2M + LM2) is 50% by mass or more. Here, L, M, L2M and LM2 mean the following. L is a saturated fatty acid having 16 to 24 carbon atoms. L is preferably a saturated fatty acid having 16 to 20 carbon atoms, and more preferably a saturated fatty acid having 16 to 18 carbon atoms. L is preferably a linear saturated fatty acid. M is a fatty acid having 6 to 10 carbon atoms. M is preferably a linear saturated fatty acid. L2M is triacylglycerol in which two molecules of L and one molecule of M are bound to one molecule of glycerol. LM2 is triacylglycerol in which one molecule of L and two molecules of M are bound to one molecule of glycerol. The total content (L2M + LM2) of L2M and LM2 contained in the fat / oil A is preferably 60% by mass or more, and more preferably 65% by mass or more. Although an upper limit in particular is not restrict | limited, In order to manufacture fats and oils A economically, Preferably it is 90 mass% or less, More preferably, it is 80 mass% or less.

The content of the above fat A in the fat contained in the coating fat composition of the present invention is 0.1 to 60% by mass. The content of the fat A is preferably 0.5 to 40% by mass, more preferably 0.5 to 20% by mass, still more preferably 1 to 14% by mass, and most preferably 2 to 10% by mass. %. Oil and fat composition for coating coated on food when the content of oil and fat A and the total content of L2M and LM2 contained in oil and fat A in the oil and fat contained in the oil and fat composition for coating are within the above range Is effectively suppressed.

The L2M and LM2 contained in the fat / oil A preferably have a mass ratio (L2M / LM2) of the L2M content to the LM2 content in the fat / oil A of 0.05 to 4.5. L2M / LM2 is more preferably 0.3 to 3, and further preferably 0.55 to 2.5. When L2M / LM2 of fat / oil A is within the above range, cracking of the coating fat / oil composition coated on food is effectively suppressed.

The proportion of L2M and LM2 contained in the fat / oil A is preferably 10% by mass or less, and more preferably 5% by mass or less, of the total amount of M in the constituent fatty acids of the fat / oil A. It is. Furthermore, the proportion of the fatty acids having 10 carbon atoms in the total amount of M in the constituent fatty acids of L2M and LM2 contained in the fat / oil A is preferably 20% by mass or more, more preferably 30 to 100% by mass. More preferably 40 to 100% by mass, and most preferably 60 to 100% by mass.

The fat and oil contained in the coating fat and oil composition of the present invention may contain 0.01 to 12% by mass of MMM. Hereinafter, MMM means triacylglycerol in which three molecules of M are ester-linked to one molecule of glycerol. These three fatty acids (M) of the MMM may all be the same or may contain different fatty acids. Furthermore, the MMM may be a mixture of a plurality of different compounds. An example of such a mixture is a mixture of trioctanoyl glycerol and tridecanoyl glycerol. The constituent fatty acid having 6 to 10 carbon atoms of MMM is preferably a linear saturated fatty acid. The content of MMM in the fat or oil contained in the coating fat or oil composition is preferably 0.08 to 8% by mass, more preferably 0.08 to 4% by mass, and further preferably 0.15 to 3%. % By mass, most preferably 0.3-2% by mass. When the MMM content in the fat and oil contained in the coating fat and oil composition is within the above range, the coating suitability is good.

In the MMM, among the constituent fatty acids in the MMM, the fatty acid having 6 carbon atoms is preferably 10% by mass or less, more preferably 5% by mass or less. Further, the MMM is preferably 10% by mass or more, more preferably 20 to 100% by mass, and most preferably 40 to 80% by mass of the fatty acid having 10 carbon atoms out of the total amount of constituent fatty acids of the MMM. is there.

The MMM contained as an optional component in the oil / fat of the coating oil / fat composition of the present invention can be produced using a conventionally known method. For example, it can be produced by heating a fatty acid having 6 to 10 carbon atoms and glycerol to 120 to 180 ° C. to cause dehydration condensation. This condensation reaction is preferably carried out under reduced pressure. A catalyst can be used for the condensation reaction. However, it is preferable to carry out the condensation reaction in the absence of a catalyst.

The above-mentioned fat / oil A having a total of 50% by mass or more of L2M and LM2 contained in the fat / oil of the coating fat / oil composition of the present invention can be produced using a conventionally known method. That is, the fat A is transesterified fat and oil in which the constituent fatty acids having 6 to 10 carbon atoms occupy 20 to 65% by mass and the saturated constituent fatty acids having 16 to 24 carbon atoms occupy 35 to 80% by mass in the total amount of constituent fatty acids. It may be. Or the fractionated fats and oils of the said transesterified fats and oils may be sufficient. More specifically, for example, 20 to 65 parts by mass (more preferably 25 to 55 parts by mass) MMM and 35 to 80 parts by mass (more preferably 45 to 75 parts by mass) iodine value of 5 or less and a constituent fatty acid. As a mixture of fats and oils having a saturated fatty acid content of 16 to 24 carbon atoms with a fat content of 90% by mass or more (for example, extremely hardened oil made from rapeseed oil, soybean oil, palm oil, etc.) There may be. A fractionated fat or oil obtained by fractionating the transesterified fat or oil as necessary may be used. The content of 20 to 65 parts by mass (more preferably 25 to 55 parts by mass) of MMM and 35 to 80 parts by mass (more preferably 45 to 75 parts by mass) of constituent fatty acids having 16 to 24 carbon atoms. May be an oil and fat that is extremely hardened after being mixed with 90% by mass or more of an oil and fat (for example, rapeseed oil, soybean oil, palm oil, etc.) and transesterified. Oils and fats obtained by separating the extremely hardened oils and fats as necessary may be used.

The curing (hydrogenation) reaction and the transesterification reaction relating to the production of the fat A can be performed by a conventionally known method. The transesterification can be carried out by either chemical transesterification using a synthetic catalyst such as sodium methylate or enzymatic transesterification using lipase as a catalyst. Fractionation can be carried out by conventional methods such as conventionally known dry fractionation (natural fractionation), emulsification fractionation (surfactant fractionation), and solvent fractionation. Further, the transesterified fat and oil relating to the production of the fat and oil A may be an ester synthetic fat and oil having a constituent fatty acid having 6 to 10 carbon atoms and a saturated constituent fatty acid having 16 to 24 carbon atoms. This ester synthetic fat / oil can be produced by a conventionally known method, for example, in the same manner as the synthesis of MMM described above.

The oil / fat composition for coating of the present invention contains L2U and LU2 in a total of 10% by mass or more in the oil / fat. Hereinafter, U, L2U, and LU2 mean the following. U is an unsaturated fatty acid having 16 to 24 carbon atoms. U is preferably an unsaturated fatty acid having 16 to 20 carbon atoms, more preferably an unsaturated fatty acid having 16 to 18 carbon atoms. U is preferably a linear unsaturated fatty acid. L2U is triacylglycerol in which two molecules of L and one molecule of U are ester-bonded to one molecule of glycerol. LU2 is triacylglycerol in which one molecule of L and two molecules of U are ester-linked to one molecule of glycerol. L2U and LU2 give a favorable texture and meltability to the coating fat composition. However, when the total content of L2U and LU2 in the fats and oils of the coating fat and oil composition is high, the coating fat and oil composition coated on the food tends to crack. Accordingly, the total content of L2U and LU2 (hereinafter also referred to as L2U + L2U) in the fats and oils contained in the coating fat and oil composition is preferably 20 to 90% by weight, more preferably 25 to 80% by weight, Preferably, it is 30 to 70% by mass.

As the fats and oils contained in the coating oil and fat composition so that the fats and oils contained in the coating fat and oil composition of the present invention contain L2U and LU2, the fats and oils rich in L2U and LU2 (40% by mass or more, preferably It is preferable to use a fat or oil containing 60% by mass or more of L2U + LU2. Examples of fats and oils rich in L2U and LU2 (hereinafter also referred to as L2U + LU2 fats and fats) include cocoa butter, palm oil, shea fat, monkey fat, alan bracchia fat, moller fat, iripe fat, mango kernel oil, lard and beef fat As well as fractionated oils thereof. In addition, as already known, a 1,3-position selective lipase preparation is used between palmitic acid, stearic acid, or a lower alcohol ester thereof and a high oleic oil such as high oleic sunflower oil. It is also possible to use fats and oils obtained by performing transesterification and then fractionating as necessary. Moreover, 90 mass% or more of the fatty acid which comprises fats and oils may be transesterified fats and oils of the non-lauric fats or oils whose carbon number is 16 or more, or the fractionated oil. In this invention, you may use 1 or more types of these L2U + LU2 fats and oils.

In addition, as the L2U + LU2 fat, palm oil may be used. Here, the palm-based fat / oil is a fat / oil derived from palm oil, and palm oil, fractionated oil of palm oil, and processed oils thereof (one subjected to one or more treatments among curing, transesterification and fractionation) are exemplified. it can. More specifically, palm olein, palm stearin, which is a one-stage fraction oil, palm olein (palm super olein), which is a two-stage fraction oil of palm olein, and palm olein, which is a two-stage fraction oil of palm stearin (Soft palm) and palm stearin (hard stearin) can be exemplified. Moreover, the transesterification oil and hardened oil which used the mixed oil of 1 or more types of those and fats and oils other than palm oil fat as raw material oil can be illustrated.

It is preferable that the L2U + LU2 oil is contained in an amount of 20% by mass or more in the oil / fat of the coating oil / fat composition of the present invention. The content of the L2U + LU2 oil / fat in the oil / fat of the coating oil / fat composition of the present invention is preferably 25 to 90% by mass, more preferably 25 to 80% by mass, and further preferably 30 to 70% by mass. . In particular, when cocoa butter is used as the L2U + LU2 oil, the content of cocoa butter in the oil / fat of the coating oil / fat composition of the present invention is preferably 0.5 to 50% by mass, more preferably 3 to 43%. % By mass, more preferably 4 to 40% by mass. When the content of L2U + LU2 oil and fat and the content of cocoa butter in the oil and fat of the coating oil and fat composition are within the above ranges, even if the fat contains cocoa butter abundantly, the oil for coating coated on food The composition is difficult to crack.

The oil / fat composition for coating of the present invention has a mass ratio of the content of oil / fat A to the total content (L2U + LU2) of L2U and LU2 in the oil / fat (hereinafter also referred to as oil / fat A / (L2U + LU2)). It is preferable that it is -3.0. The fat / oil A / (L2U + LU2) is more preferably 0.03 to 2.0, and still more preferably 0.05 to 1.5. When the fat / oil A / (L2U + LU2) is within the above range, the coating fat / oil composition coated on food is difficult to crack even when the fat / oil contains abundant L2U + LU2 fat.

The oil / fat composition for coating of the present invention generally contains 0.1% to 60% by mass of fat / oil A in the oil / fat, and generally contains L2U and LU2 in a total of 10% by mass or more in the oil / fat. You may include the fats and oils provided for edible use. As fats and oils generally used for edible use, for example, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, rice oil, sesame oil, olive oil, grape seed oil, peanut oil, linseed oil, coconut oil, palm kernel oil and Examples thereof include fats and oils such as milk fat, and fats and oils obtained by subjecting these fats and oils to one or more kinds of processing selected from mixing, fractionation, hydrogenation, transesterification and the like.

In the oil / fat composition for coating of the present invention, the content of U3 in the oil / fat is preferably 49% by mass or less. Hereinafter, U3 is triacylglycerol in which three molecules of U are ester-linked to one molecule of glycerol. The content of U3 in the oil / fat of the oil / fat composition for coating of the present invention is more preferably 0 to 45% by mass, and still more preferably 0 to 35% by mass. When content of U3 exists in the said range, drying of the coating oil-fat composition coated on the foodstuffs is quick.

In the coating oil / fat composition of the present invention, the content of lauric oil / fat in the oil / fat is preferably 45% by mass or less. The content of lauric fats and oils in the fats and oils of the coating fat and oil composition of the present invention is more preferably 0 to 40% by mass, and further preferably 5 to 35% by mass. When the content of the lauric fat / oil is within the above range, the coating fat / oil composition coated on food is difficult to crack even if the fat / oil contains L2U and LU2.

The coating oil / fat composition of the present invention may contain other components in addition to the oil / fat depending on the application. Examples of other components that can be used include cocoa components (cocoa mass, cocoa powder, etc.), dairy products (whole milk powder, skim milk powder, whey protein, powdered cheese, etc.), sweets ( In addition to sugar, lactose, xylitol, erythritol, etc., well-known food materials (eg, starch, dextrin, soy protein, nuts, etc.), flavoring ingredients (fragrances, spices, etc.), emulsifiers, coloring agents, etc. Can do. The oil / fat composition for coating of the present invention has an oil / fat content of preferably 30 to 100% by mass, more preferably 40 to 100% by mass, and most preferably 50 to 100% by mass.

The fats and oils contained in the coating fat and oil composition of the present invention include fats and oils derived from raw materials in addition to the fats and oils to be blended. For example, in general, the content of fat (cocoa butter) in cocoa mass is 55% by mass (oil content 0.55), and the content of fat (cocoa butter) in cocoa powder is 11% by mass (oil content). 0.11), and the content of fat (milk fat) in the whole milk powder is 25% by mass (oil content 0.11). Therefore, the content of the oil / fat of the coating fat / oil composition is a value obtained by summing the values obtained by multiplying the blending amount (mass%) of each raw material of the coating fat / oil composition by the oil content.

The oil composition for coating 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 Fair Trade Council) or legal regulations. The chocolate of the present invention comprises edible oils and fats and saccharides as main raw materials, and if necessary, adds cacao ingredients (cocoa mass, cocoa powder, etc.), dairy products, fragrances, emulsifiers, etc. Manufactured through a part or all of the process, cooling process, etc.). Moreover, the chocolate in this invention contains white chocolate and color chocolate other than dark chocolate and milk chocolate. The fat and oil content of the chocolate of the present invention is preferably 30 to 70% by mass, more preferably 35 to 65% by mass, and further preferably 40 to 60% by mass.

The chocolate of the present invention preferably contains saccharides in addition to fats and oils. Examples of sugars include sucrose (sugar and powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharified product, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose-conjugated starch syrup, reducing sugar polydextrose, Oligosaccharides, sorbitol, reduced lactose, trehalose, xylose, xylitolose, maltitol, erythritol, mannitol, raffinose, dextrin, and the like can be used. The saccharide content in the chocolate of the present invention is preferably 20 to 60% by mass, more preferably 25 to 55% by mass, and further preferably 30 to 50% by mass.

In addition to fats and oils and sugars, raw materials generally blended in chocolate can be used for the chocolate of the present invention. Specifically, for example, dairy products such as whole milk powder and skim milk powder, cocoa ingredients such as cacao mass and cocoa powder, soy flour, soy protein, processed fruit products, processed vegetable products, matcha tea powder, coffee powder, etc. Powders, gums, starches, emulsifiers, antioxidants, colorants, fragrances and the like can be used.

The use of the oil composition for coating or chocolate of the present invention includes coating on refrigerated and frozen foods. Specifically, the coating to ice creams (ice cream, lacto ice etc.) and ice confectionery (sherbet etc.) is mentioned. In addition, an inner surface coating for preventing moisture absorption to prevent the moisture of ice cream from moving to the inner surface of a cone cup or monaca, and a coating on a frozen baked confectionery such as a frozen cake or a frozen pie can be mentioned. In addition, the coating in this invention contains the aspect coated partially on foodstuffs. Further, it includes modes such as sand, topping, and dispersion.

As a method for preparing the coating oil / fat composition of the present invention, when it contains no solids other than oil / fat, the oil / fat is heated and melted, and if necessary, an emulsifier or the like is added and prepared. What contains solid content other than fats and oils like chocolate can be prepared by mixing, rolling, and conching a raw material according to the conventional method of chocolate manufacture, for example.

As a method of using the oil composition for coating of the present invention, there may be mentioned an embodiment in which a food to be coated is immersed in the oil composition for coating in a molten liquid form. Or the aspect coated with the method of apply | coating or spraying the coating oil-fat composition made into molten liquid on the foodstuff used as coating object is mentioned.

Thus, by coating with the coating oil / fat composition of the present invention, the coating oil / fat composition is unlikely to crack during distribution and storage, and a food having excellent texture and melting in the mouth can be obtained. Moreover, in the foodstuff containing a high moisture and a low moisture raw material simultaneously, it is useful for moisture transfer prevention by using the oil-fat composition for coating of this invention. The effect of the oil / fat composition for coating according to the present invention is particularly remarkable when coated on frozen or refrigerated foods such as ice creams and eclairs.

Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited by these examples.

[Analysis method]
The MMM content, L2M content, LM2 content, L2U content, LU2 content and U3 content of fats and oils were measured according to the gas chromatographic method (JAOCS, vol 70, 11, 1111-1114 (1993)).

[Test oil]
The following fats and oils were used for testing.
MMM-1: An MMM having a constituent fatty acid of caprylic acid and capric acid and a mass ratio of 75:25 was synthesized as MMM-1.
MMM-2: An MMM having a constituent fatty acid of caprylic acid and capric acid and a mass ratio of 3: 7 was synthesized as MMM-2.
Fat and oil A-1: 86 parts by mass of rapeseed oil and 14 parts by mass of MMM-1 were mixed. Thereafter, the transesterification was conducted at random using sodium methylate as a catalyst to obtain a transesterified oil and fat. Next, the transesterified oil and fat was extremely cured, and then fractionated with a solvent. The resulting fat was designated as fat A-1. The fat A-1 has L2M + LM2 of 95.4% by mass and L2M / LM2 of 4.1.
Fat A-2: 50 parts by mass of an extremely hardened oil of rapeseed oil and 50 parts by mass of MMM-2 were mixed. Thereafter, the transesterification was conducted at random using sodium methylate as a catalyst to obtain a transesterified oil and fat. The resulting fat was designated as fat A-2. Fat and oil A-2 has an MMM content of 19.9% by mass, L2M + LM2 of 74.6% by mass, and L2M / LM2 of 0.7.
L2U + LU2 oil / fat-1: Cocoa butter (L2U + LU2 was 96.6% by mass) was designated as L2U + LU2 oil / fat-1.
L2U + LU2 oil-2: Palm olein (L2U + LU2 is 90.6% by mass) was designated as L2U + LU2 oil-2.
Vegetable oil-1: Coconut oil (U3 content 0 mass%) was designated vegetable oil-1.
Vegetable oil / fat-2: Rapeseed oil (U3 content: 78.3% by mass) was defined as vegetable oil / fat-2.

[Preparation of chocolate 1]
According to the formulations shown in Tables 1 to 4, the ice-coated chocolates of Comparative Examples 1 to 8 and Examples 1 to 12 were mixed, atomized, and refined according to a conventional method. Each chocolate in the melted state after refining was kept at 35 ° C., and 7 g was poured into a petri dish having a diameter of 90 mm stored at −20 ° C. Evaluate the speed of drying of the injected chocolate, and further store the chocolate prepared in this way at -20 ° C for 7 days to evaluate the degree of cracking, flavor, texture and mouth melting when stress is applied. did. The evaluation was comprehensively performed by five professional panelists according to the following criteria (◎ and ○ are acceptable). The evaluation results are shown in Tables 1 to 4. In addition, this evaluation method which hardens chocolate with a petri dish becomes evaluation on conditions severer than coating an actual frozen dessert.

[Evaluation items and criteria]

(Dry speed)
◎: Drying is fast and very good ○: Drying is relatively fast and good △: Normal ×: Drying is slow and defective

(Crack after storage)
◎: No cracks, very good ○: No cracks, good △: Some cracks ×: Large cracks, poor

(Flavor)
◎: Rich in chocolate flavor, very good ○: Relatively rich in chocolate flavor, good △: Normal ×: Poor chocolate flavor, poor

(Food texture (touch))
◎: Moderately brittle and very good ○: Relatively weak fragile and good △: Normal ×: Sticky, poor

(Melting mouth)
◎: There is a feeling of melting in the mouth and very good ○: There is a feeling of melting in the mouth relatively good, △: Normal ×: Strong oily feeling, poor

[Preparation of chocolate 2]
Each chocolate in the melt state of Comparative Example 1 and Example 1 was held at 35 ° C., and bar-shaped lacto ice having a product temperature of −20 ° C. was immersed to coat the chocolate. When the ice-coated chocolate of Comparative Example 1 was eaten, it peeled off significantly and was difficult to eat. On the other hand, the ice-coated chocolate of Example 1 did not peel off during eating while having a crisp texture.

Claims

Oil and fat composition for coating, containing 0.1 to 60% by mass of the following oil and fat A in the oil and fat, and the total content of L2U and LU2 (L2U + LU2) in the oil and fat is 10% by mass or more .

Fats and oils A: fats and oils containing L2M and LM2, and the total content of L2M and LM2 (L2M + LM2) is 50% by mass or more

However, L, M, U, L2U, LU2, L2M, and LM2 mean the following.
L: saturated fatty acid having 16 to 24 carbon atoms M: fatty acid having 6 to 10 carbon atoms U: unsaturated fatty acid having 16 to 24 carbon atoms L2U: triacyl in which two molecules of L and one molecule of U are bonded to one molecule of glycerol Glycerol LU2: Triacylglycerol L2M in which 1 molecule of L and 2 molecules of U are bonded to 1 molecule of glycerol: Triacylglycerol LM2 in which 2 molecules of L and 1 molecule of M are bonded to 1 molecule of glycerol: 1 in 1 molecule of glycerol Triacylglycerol with a molecule L and two molecules M bound
2. The oil composition for coating according to claim 1, wherein a mass ratio (L2M / LM2) of the content of L2M to the content of LM2 in the oil A is 0.05 to 4.5.
The oil composition for coating according to claim 1 or 2, wherein the content of capric acid in the total amount of M constituting L2M and LM2 is 20% by mass or more.
The mass ratio of the content of fat / oil A to the total content of L2U and LU2 (L2U + LU2) in the fat / oil (oil / fat A / (L2U + LU2)) is 0.01 to 2.0. 2. The oil composition for coating according to item 1.
The oil composition for coating according to any one of claims 1 to 4, wherein the content of palm oil or fat in the oil or fat is 5% by mass or more.
The coating fat composition according to any one of claims 1 to 5, wherein the content of cocoa butter in the fat is 0.5 to 50% by mass.
The coating fat composition according to any one of claims 1 to 6, wherein the MMM content in the fat is 0.01 to 12% by mass.
However, MMM means the following.
MMM: Triacylglycerol with 3 molecules of M bound to 1 molecule of glycerol
The coating fat composition according to any one of claims 1 to 7, wherein the coating fat composition is chocolate.
A food in a state of being coated with the oil composition for coating according to any one of claims 1 to 8.
Oil and fat composition for coating, containing 0.1 to 60% by mass of the following oil and fat A in the oil and fat, and the total content of L2U and LU2 (L2U + LU2) in the oil and fat is 10% by mass or more The manufacturing method of the foodstuff coat | covered with the fats and oils composition which coats foodstuffs using.

Fats and oils A: fats and oils containing L2M and LM2, and the total content of L2M and LM2 (L2M + LM2) is 50% by mass or more

However, L, M, U, L2U, LU2, L2M, and LM2 mean the following.
L: saturated fatty acid having 16 to 24 carbon atoms M: fatty acid having 6 to 10 carbon atoms U: unsaturated fatty acid having 16 to 24 carbon atoms L2U: triacyl in which two molecules of L and one molecule of U are bonded to one molecule of glycerol Glycerol LU2: Triacylglycerol L2M in which 1 molecule of L and 2 molecules of U are bonded to 1 molecule of glycerol: Triacylglycerol LM2 in which 2 molecules of L and 1 molecule of M are bonded to 1 molecule of glycerol: 1 in 1 molecule of glycerol Triacylglycerol with a molecule L and two molecules M bound