WO2021193972A1 - Composition d'huile ou de matière grasse pour confiserie - Google Patents

Composition d'huile ou de matière grasse pour confiserie Download PDF

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Publication number
WO2021193972A1
WO2021193972A1 PCT/JP2021/013133 JP2021013133W WO2021193972A1 WO 2021193972 A1 WO2021193972 A1 WO 2021193972A1 JP 2021013133 W JP2021013133 W JP 2021013133W WO 2021193972 A1 WO2021193972 A1 WO 2021193972A1
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WIPO (PCT)
Prior art keywords
oil
mass
fat
confectionery
content
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PCT/JP2021/013133
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English (en)
Japanese (ja)
Inventor
佑佳 平松
小堀　悟
恵 吉澤
耕児 大島
喬比古 土屋
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株式会社Adeka
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Application filed by 株式会社Adeka filed Critical 株式会社Adeka
Priority to JP2022510774A priority Critical patent/JPWO2021193972A1/ja
Priority to CN202180024483.7A priority patent/CN115334892A/zh
Priority to KR1020227032721A priority patent/KR20220158716A/ko
Publication of WO2021193972A1 publication Critical patent/WO2021193972A1/fr

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Classifications

    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/001—Spread compositions
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • 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
    • 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

Definitions

  • the present invention relates to a confectionery oil / fat composition.
  • the present invention further relates to a method for producing an oil-based confectionery containing the confectionery oil / fat composition and a confectionery oil / fat composition.
  • Confectionery with various textures is required in line with the diversification of consumer tastes, and there are various requests for fats and oils that have a great influence on the physical characteristics of confectionery.
  • fats and oils occupy 1/3 to 1/2 of the constituents, and the texture and melting in the mouth of chocolate largely depend on the characteristics of the fats and oils.
  • Cocoa butter (hereinafter, also referred to as "CB") is one of the fats and oils widely used as fats and oils for confectionery when manufacturing oily confectionery such as chocolate. As the amount of CB blended is increased, the obtained oil-based confectionery exhibits a rich and rich flavor rich in cacao flavor.
  • CB Cocoa butter
  • Hard butter is classified into temper type hard butter and no temper type hard butter according to its use and usage. The latter no temper type hard butter is a tempering operation which is a technology for adjusting the crystal state of fats and oils in the manufacturing process. It is widely used because it can improve workability and storage stability without the need for.
  • This no-temper type hard butter is further roughly divided into lauric type and non-lauric type.
  • lauric hard butter uses fats and oils containing a large amount of short-chain fatty acid residues, and has a feature of having a low melting point and good melting in the mouth.
  • the compatibility with CB is low and the amount of CB compounded is extremely low and limited.
  • a more preferable cacao flavor can be obtained as the amount of CB blended is increased.
  • oil-based confectionery is produced using lauric-based hard butter
  • CB content in the oil-based confectionery is increased, white spots called bloom due to coarse oil-fat crystals or the like occur, and the oil-based confectionery is produced. Not only does it spoil the appearance of the product, but it also tends to spoil the flavor and texture. Therefore, oil-based confectionery using lauric-based hard butter generally tends to have an extremely low CB content of about 5%.
  • non-lauric hard butter uses fats and oils containing a large amount of long-chain fatty acid residues as compared with lauric hard butter, resulting in an oily confectionery having a relatively high compatibility with CB and a strong cacao flavor. Although it is obtained, it tends to be difficult to obtain the good melting in the mouth as seen in lauric hard butter.
  • the no-temper type hard butter is roughly classified into a high trans fatty acid type containing a large amount of trans type unsaturated fatty acids and a low trans fatty acid type containing almost no trans type unsaturated fatty acids.
  • High trans fatty acid-based hard butter can provide an oily confectionery with a strong cacao flavor because it has a relatively high compatibility with CB.
  • fats and oils containing trans-acid-type unsaturated fatty acid residues are involved in health hazards, and it is required to suppress the intake of trans-type unsaturated fatty acids. , Avoid the use of high trans fatty acid hard butters and tend to use low trans fatty acid hard butters.
  • Patent Document 1 discloses a no-temper type hard butter obtained by mixing a finely hydrogenated oil rich in SUS type triglyceride and a fat and oil rich in SSU type triglyceride.
  • Patent Documents 2 and 3 disclose no-temper type hard butter in which the compositions of constituent fatty acids and triglycerides are adjusted.
  • Patent Documents 1 to 3 a slightly improved effect on mouth melting and CB compatibility is exhibited.
  • the CB content in fats and oils is increased to about 10%, bloom is generated during long-term storage.
  • the hard butter described in Patent Document 1 contains a relatively large amount of trans-type unsaturated fatty acids, and cannot sufficiently meet the recent demand for suppressing the intake of trans fatty acids.
  • An object of the present invention is to provide a confectionery oil / fat composition that brings about oily confectionery.
  • An object of the present invention is to provide a confectionery oil / fat composition that produces an oil-based confectionery that melts in the mouth and that matches the melting in the mouth.
  • a confectionery oil / fat composition containing the following oil / fat (A) and satisfying the following conditions (1) and (2).
  • La lauric acid
  • P palmitic acid
  • Fats and oils (1) Content of fats and oils (A) in the oil phase is 80% by mass or more (2) La content in constituent fatty acids is 20% by mass or more [2] Oils and fats (A-2) The oil and fat composition for confectionery according to [1], wherein the stearic acid (St) content is 45 to 60% by mass in the constituent fatty acids of (1). [3] The oil / fat composition for confectionery according to [1] or [2], wherein the content of unsaturated fatty acids in the constituent fatty acids of the oil / fat (A) is less than 20% by mass.
  • the SSS triglyceride content in the constituent triglycerides of the fat (A) is 40% by mass or more, and the S a S b S c triglyceride content in the SSS triglyceride is 5% by mass or more, [1] to [3]. ].
  • the oil and fat composition for confectionery according to any one of. However, S indicates saturated fatty acid, S a represents the lauric acid (La) or myristic acid (M), S b and S c represents the saturated fatty acid having 16 or more carbon atoms, S a, the total number of carbon atoms in S b and S c are 46.
  • [5] Confectionery according to any one of [1] to [4], wherein the LaLaLa triglyceride content in the constituent SSS triglycerides of the fat (A) is 20% by mass or less (however, S indicates a saturated fatty acid). Oil and fat composition.
  • Oil (A) Random transesterified fats and oils (A-1) and fats and oils (A-2) having a La content of 20% by mass or more in the constituent fatty acids and a S a S b S c triglyceride content in the constituent SSS triglycerides.
  • Random transesterified fats and oils (1) having A1 of 15% by mass or more, Random transesterified fats and oils (A-1) and fats and oils (A-2) having a La content of 20% by mass or more in the constituent fatty acids and a S a S b S c triglyceride content in the constituent SSS triglycerides. It is a mixture with a random transesterified fat (2) in which A2 is 5% by mass or more and less than 15% by mass.
  • the oil / fat composition for confectionery according to any one of [1] to [5], which satisfies A1-A2 ⁇ 5.
  • S indicates saturated fatty acid
  • S a represents the lauric acid (La) or myristic acid (M)
  • S b and S c represents the saturated fatty acid having 16 or more carbon atoms
  • S a the total number of carbon atoms in S b and S c are 46.
  • a confectionery oil / fat composition that satisfies the following conditions (1) to (3).
  • a method for producing a confectionery oil / fat composition which comprises.
  • the bloom resistance during long-term storage is excellent, and sufficient melt-in-the-mouth and snap properties are exhibited. It is possible to provide a confectionery oil / fat composition that brings about an oily confectionery.
  • the bloom resistance during long-term storage is excellent, and the baked confectionery is combined with the baked confectionery. It is possible to provide a confectionery oil / fat composition that produces an oil-based confectionery that exhibits a melting in the mouth that matches the melting in the mouth.
  • oil and fat composition for confectionery of the present invention can also provide creams exhibiting good heat resistance, which can maintain a state in which stickiness is suppressed even when touched after being stored at a constant temperature.
  • the confectionery oil / fat composition according to the first embodiment of the present invention contains the following oil / fat (A), and the following conditions (1) and (2). ) Is satisfied.
  • the first confectionery fat / oil composition comprises fats and oils (A-1) having a lauric acid (La) content of 35 to 60% by mass in the constituent fatty acids and palmitic acid (P) in the constituent fatty acids as the fats and oils (A). ) Random transesterified fats and oils with fats and oils (A-2) having a content of 35% by mass or more.
  • the fat (A-1) which is the raw material of the fat (A) As the fat (A-1) which is the raw material of the fat (A), the fat (A-1) having a La content of 35 to 60% by mass in the constituent fatty acids is used.
  • an oil or fat having a La content in the above range As a raw material, an oil or fat (A) having a suitable oil phase composition can be obtained, and by extension, when the CB content is increased to the extent that the cacao flavor can be felt well. Even so, it is possible to realize a confectionery oil / fat composition which is excellent in bloom resistance during long-term storage and provides an oil-based confectionery exhibiting sufficient melting in the mouth and snapping property.
  • the fats and oils (A-1) are not particularly limited as long as they are edible fats and oils having a La content of 35 to 60% by mass in the constituent fatty acids.
  • Examples of such fats and oils include processed fats and oils obtained by subjecting palm kernel oil and coconut oil, and fats and oils containing them, to one or more treatments selected from hydrogenation, fractionation and transesterification. Can be done.
  • the La content in the constituent fatty acids is preferably 40% by mass or more, more preferably 42% by mass or more, 44% by mass or more, or 45% by mass or more.
  • the upper limit of the La content is preferably 55% by mass or less.
  • the fat (A-2) which is the raw material of the fat (A) As the fat (A-2) which is the raw material of the fat (A), the fat (A-2) having a P content of 35% by mass or more in the constituent fatty acids is used.
  • an oil or fat having a P content in the above range As a raw material, an oil or fat (A) having a suitable oil phase composition can be obtained, and by extension, when the CB content is increased to the extent that the cacao flavor can be felt well. Even so, it is possible to realize a confectionery oil / fat composition which is excellent in bloom resistance during long-term storage and provides an oil-based confectionery exhibiting sufficient melting in the mouth and snapping property.
  • the fats and oils (A-2) are not particularly limited as long as they are edible fats and oils having a P content of 35% by mass or more in the constituent fatty acids.
  • Examples of such fats and oils include palm oils and processed fats and oils obtained by subjecting palm oil and fats and oils containing the same to one or more treatments selected from hydrogenation, fractionation and ester exchange, and palms. Extremely hardened oils, palm-separated soft oils and their extremely hardened oils, palm-separated hard oils and their extremely hardened oils and the like are suitable.
  • the oil / fat (A-2) has a P content of 35 in the constituent fatty acids.
  • the stearic acid (St) content is preferably in the range of 45-60% by weight.
  • examples of such fats and oils include extremely hardened palm oils and extremely hardened palm oils.
  • the fat (A) is a random transesterification resin of the fat (A-1) and the fat (A-2).
  • the preferable conditions for random transesterification will be described in the [Method for producing oil and fat composition for confectionery] column described later, but the mass ratio of oil and fat (A-1) and oil and fat (A-2) is adjusted as follows. This is preferable because the oil (A) having a suitable oil phase composition can be realized. Specifically, when the mass of the fat (A-1) is M1 and the mass of the fat (A-2) is M2, the mass ratio M2 / M1 is preferably in the range of 0.25 to 2 (more preferable range). Random transesterification so as to be described later.).
  • the oil and fat composition for confectionery has a content of oil and fat (A) of 80% by mass or more when the total amount of the oil phase is 100% by mass.
  • the content of the fat (A) is preferably 82 from the viewpoint of realizing an oil-based confectionery that is excellent in bloom resistance during long-term storage even when the CB content is increased and exhibits sufficient melt-in-the-mouth and snap properties. It is mass% or more, 84 mass% or more, 85 mass% or more, 86 mass% or more, 88 mass% or more, or 90 mass% or more. From the viewpoint of further enjoying the effects of the present invention, the content of the fat (A) is more preferably high, for example, 92% by mass or more, 94% by mass or more, 95% by mass or more, 96% by mass or more, 98% by mass. It may be more than or equal to 99% by mass or more. The upper limit of the content of the fat (A) is not particularly limited and may be 100% by mass.
  • oil phase (or “oil and fat content”) shall mean not only triglyceride but also oil-soluble components.
  • the first confectionery oil / fat composition has a La content of 20% by mass or more when the total amount of the constituent fatty acids is 100% by mass.
  • the first confectionery oil / fat composition is preferably a confectionery oil / fat composition containing a high content of lauric acid.
  • the oil and fat composition for confectionery of the present invention can be stored for a long period of time even when the CB content in the oil phase is increased to 10% by mass or more in a system having a high lauric acid content as described later. Can be suppressed.
  • the La content is preferably 22% by mass or more, more preferably 24% by mass or more or 25% by mass or more.
  • the upper limit of the La content is preferably 40% by mass or less or 35% by mass or less from the viewpoint of further enjoying the effects of the present invention.
  • the fatty acid composition of the oil phase of the first confectionery oil / fat composition is described in "Standard Fatty Acid Analysis Test Method 2.4.2.3-Established by the Japan Oil Chemicals Society". It can be measured by the capillary gas chromatograph method in accordance with "2013” and "Standard oil and fat analysis test method 2.4.4.3-2013 established by the Japan Oil Chemicals Society".
  • the fatty acid composition shown in the present invention includes "standard oil and fat analysis test method established by the Japan Oil Chemicals Society 2.4.2.3-2013” and “standard oil and fat analysis test method established by the Japan Oil Chemists' Society 2.4.4.3-2013". Based on the values measured by the capillary gas chromatograph method.
  • the first oil / fat composition for confectionery preferably satisfies the following conditions relating to the oil phase composition.
  • the CB content is increased, it is possible to further enjoy the effect of the present invention of realizing an oil-based confectionery that is excellent in bloom resistance during long-term storage and exhibits sufficient melt-in-the-mouth and snap properties. Is.
  • the oil / fat (A) preferably satisfies the following oil phase composition.
  • the unsaturated fatty acid content is preferably less than 20% by mass, more preferably 18% by mass or less, 16% by mass or less, or 15% by mass or less. be. Therefore, in one preferred embodiment, the content of unsaturated fatty acids in the constituent fatty acids of the fat (A) is less than 20% by mass.
  • the unsaturated fatty acid content in the constituent fatty acids of the fat (A) is 15% by mass or less (that is, the saturated fatty acid content in the constituent fatty acids exceeds 85% by mass)
  • the CB content is increased. Is also suitable because it can realize an oil-based confectionery having outstanding bloom resistance during long-term storage.
  • the lower limit of the unsaturated fatty acid content is not particularly limited, but is preferably 5% by mass or more or 10% by mass or more.
  • the total content of P and St is preferably 30% by mass or more.
  • the oil and fat composition for confectionery of the present invention is preferably a system containing a high amount of lauric acid, and further contains a relatively long-chain fatty acid such as P or St in the above-mentioned preferable range. Therefore, the effect of the present invention can be further enjoyed.
  • the total content of P and St is more preferably 35% by mass or more, 40% by mass or more, 45% by mass or more, or 50% by mass or more.
  • the upper limit of the total content of P and St is preferably 65% by mass or less, more preferably 60% by mass or less.
  • the content of P is preferably higher than the content of St, and the content of P is preferably 0.5% by mass or more and 1% by mass or more or 2% by mass or more higher than the content of St.
  • the difference between the P content and the St content is preferably 20% by mass or less, and is 15% by mass or less or 10% by mass or less. More preferably.
  • the SSS triglyceride content is preferably 40% by mass or more.
  • S represents a saturated fatty acid.
  • the SSS triglyceride content is more preferably 45% by mass or more, more preferably 50% by mass or more. It is 52% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more, 58% by mass or more, or 60% by mass or more.
  • the upper limit of the SSS triglyceride content is preferably 85% by mass or less, more preferably 80% by mass or less or 75% by mass or less, from the viewpoint of realizing an oil-based confectionery having excellent bloom resistance during long-term storage.
  • the S a S b S c triglyceride content is preferably 5% by mass or more.
  • S a represents the lauric acid (La) or myristic acid (M)
  • S b and S c represents the saturated fatty acid having 16 or more carbon atoms
  • S a and the total number of carbon atoms in S b and S c is 46.
  • the S a S b S c triglyceride content is preferably 6 mass% or more, more preferably 8 It is 10% by mass or more, more preferably 10% by mass or more, 12% by mass or more, 14% by mass or more, or 15% by mass or more.
  • the upper limit of the S a S b S c triglyceride content is preferably 20% by mass or less, more preferably 20% by mass or less, from the viewpoint of realizing an oil-based confectionery having excellent bloom resistance and from the viewpoint of realizing an oil-based confectionery exhibiting good melting in the mouth and snapping property. Is 18% by mass or less, more preferably 17% by mass or less or 16.5% by mass or less.
  • SSS triglyceride content of constituent triglycerides of the fat (A) is at least 40 mass%
  • S a S b S c triglyceride content of the SSS triglycerides is 5 mass% or more.
  • S a S b S c triglycerides if S a is La, a LaPSt triglycerides, if S a is M, a PPM triglycerides.
  • S a Is preferably La.
  • the LaPSt triglyceride content is preferably 70% by mass or more, 75% by mass or more, 80% by mass or more, or 85% by mass or more.
  • the upper limit of the LaPSt triglyceride content in the S a S b S c triglyceride is not particularly limited and may be 100% by mass.
  • the S a S b S c triglyceride is substantially LaPSt triglyceride, and the LaPSt triglyceride content in the S a S b S c triglyceride is 85% by mass or more.
  • the content of LaSS triglycerides is preferably 40% by mass or more, more preferably 45% by mass or more. It is 50% by mass or more, 55% by mass or more, or 60% by mass or more.
  • the upper limit of the content of the LaSS triglyceride is preferably 85% by mass or less, more preferably 80% by mass or less, 75% by mass or less, 74% by mass or less, 72% by mass or less, or 70% by mass or less.
  • the content of LaLaLa triglyceride is preferably 20% by mass or less, more preferably 18% by mass or less, 16% by mass or less, or 15% by mass or less. Is. Therefore, in one preferred embodiment, the LaLaLa triglyceride content in the SSS triglyceride is 20% by weight or less.
  • the lower limit of the LaLaLa triglyceride content is not particularly limited, but is preferably 5% by mass or more, 6% by mass or more, 8% by mass or more, or 10% by mass or more.
  • the triglyceride composition of the oil phase of the first oil and fat composition for confectionery is a high performance liquid chromatograph (HPLC) method in accordance with "Standard Oil and Fat Analysis Test Method 2.4.6.2-2013 established by the Japan Oil Chemists' Society". Can be measured by.
  • the triglyceride composition shown in the present invention is based on a value measured by a high performance liquid chromatograph (HPLC) method in accordance with "Standard Oil and Fat Analysis Test Method 2.4.6.2-2013 established by the Japan Oil Chemists' Society".
  • a random transesterified resin of the oil and fat (A-1) and the oil and fat (A-2) may be used alone, or the oil and fat (A) may be used alone.
  • the S a S b S c triglyceride content in the constituent SSS triglycerides differs to some extent from each other.
  • a preferred example in which two types of the random transesterified fat (1) and the random transesterified fat (2) are used in combination will be described.
  • Oil (A) is Random transesterified fats and oils (A-1) and fats and oils (A-2) having a La content of 20% by mass or more in the constituent fatty acids and a S a S b S c triglyceride content in the constituent SSS triglycerides.
  • Random transesterified fats and oils (1) having A1 of 15% by mass or more
  • Random transesterified fats and oils (A-1) and fats and oils (A-2) having a La content of 20% by mass or more in the constituent fatty acids and a S a S b S c triglyceride content in the constituent SSS triglycerides.
  • the present invention in order to further enjoy the effect of the present invention of realizing an oil-based confectionery which is excellent in bloom resistance during long-term storage even when the CB content is increased and exhibits sufficient melt-in-the-mouth and snap properties. It is preferable to adjust the oil phase composition of the fat (A) to the above-mentioned more preferable range. According to the present embodiment in which the random transesterified fat (1) and the random transesterified fat (2) are used in combination, it is preferable because it is easy to adjust to such a more suitable range.
  • the random transesterified fat (1) is a random transesterified fat (A-1) and a fat (A-2) having a La content of 20% by mass or more in the constituent fatty acids and in the constituent SSS triglyceride.
  • S a S b S c triglyceride content A1 is 15% by mass or more.
  • the La content is preferably 22% by mass or more, 23% by mass or more, or 24% by mass or more.
  • the preferred range of the upper limit of the La content is as described above for the fat (A).
  • the S a S b S c triglyceride content A1 in the constituent SSS triglycerides is preferably 16% by mass or more, more preferably 17% by mass or more.
  • the upper limit of the S a S b S c triglyceride content A1 is preferably 25% by mass or less, more preferably 24% by mass or less, 22% by mass or less, or 20% by mass or less.
  • oil phase composition of the random transesterified oil (1) are not particularly limited as long as the suitable oil phase composition of the above-mentioned oil (A) is realized in combination with the random transesterified oil (2).
  • the fat (A) may be determined within the range of the suitable oil phase composition described above.
  • the random transesterified fat (2) is a random transesterified fat (A-1) and a fat (A-2) having a La content of 20% by mass or more in the constituent fatty acids and in the constituent SSS triglyceride.
  • S a S b S c triglyceride content A2 is 5% by mass or more and less than 15% by mass.
  • the La content is preferably 22% by mass or more, more preferably 24% by mass or more, 25% by mass or more, 26% by mass or more, 28% by mass or more, or 30% by mass or more. ..
  • the preferred range of the upper limit of the La content is as described above for the fat (A).
  • the value of the difference A1-A2 is preferably 5.5 or more, more preferably 5.5 or more, in relation to the above-mentioned A1 for the S a S b S c triglyceride content A2 in the constituent SSS triglycerides. It is preferable to determine it to be 6 or more or 6.5 or more.
  • the S a S c c triglyceride content A2 is preferably 14% by mass or less, more preferably 12% by mass or less or 11% by mass or less, provided that the S a S b S c triglyceride content A2 is 5% by mass or more.
  • oil phase composition of the random transesterified oil (2) are not particularly limited as long as the suitable oil phase composition of the above-mentioned oil (A) is realized in combination with the random transesterified oil (1).
  • the fat (A) may be determined within the range of the suitable oil phase composition described above.
  • the random transesterified fats and oils (1) and the random transesterified fats and oils (2) may be mixed in any ratio, but even when the CB content is increased, the bloom resistance during long-term storage is excellent and sufficient.
  • the mass of the random transesterified fat (1) was set to X1 and the mass of the random transesterified fat (2) was set to X2 from the viewpoint of further enjoying the effect of the present invention of realizing an oily confectionery exhibiting smooth melting in the mouth and snapping property.
  • the content of the random transesterified fat (1) in the fat (A) is preferably 50% by mass or more.
  • the above X1 and X2 more preferably satisfy the relationship of 1.2 ⁇ X1 / X2, and further preferably satisfy the relationship of 1.4 ⁇ X1 / X2.
  • the upper limit of the X1 / X2 ratio can be, for example, 50 or less, 20 or less, 10 or less, 5 or less, 3 or less, or 2 or less.
  • the first confectionery oil / fat composition may contain oils / fats other than the oil / fat (A) (hereinafter, also referred to as "other oils / fats”) as long as the above conditions (1) and (2) are satisfied.
  • Other fats and oils include, for example, palm oil, palm kernel oil, palm oil, corn oil, olive oil, cotton seed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, saflower oil, coconut butter, shea butter, mango kernel oil, and monkey.
  • vegetable fats and oils such as fats and iripe fats, animal fats and oils such as beef fats, milk fats, pork fats, fish oils and whale oils, and fats and oils obtained by subjecting these fats and oils to treatments such as hydrogenation and separation.
  • the content of other fats and oils is preferably 10% by mass or less, 5% by mass or less, 3% by mass or less, or 1% by mass or less, and does not contain, when the total amount of the fats and oils composition for confectionery is 100% by mass. Good (0% by mass).
  • the composition of the entire oil phase of the first oil and fat composition for confectionery satisfies the above-mentioned preferable range of the fatty acid composition and the triglyceride composition.
  • the fatty acid composition (1) when the total amount of the constituent fatty acids is 100% by mass, the unsaturated fatty acid content is preferably less than 20% by mass, and (2) the total amount of the constituent saturated fatty acids is 100% by mass.
  • the total content of P and St preferably satisfies the condition of 30% by mass or more, and regarding the triglyceride composition, (3) the SSS triglyceride content when the total amount of the constituent triglycerides is 100% by mass.
  • S a S b S c triglyceride content is preferably 5 mass% or more
  • the content of LaSS triglyceride that is, La-containing mixed acid type triglyceride
  • the content of LaLaLa triglyceride is The content preferably satisfies the condition of 20% by mass or less. More preferable conditions for the fatty acid composition and the triglyceride composition according to these (1) to (6) are as described above.
  • the content of trans fatty acids is preferably less than 5% by mass, more preferably less than 3% by mass and less than 2% by mass. Or less than 1.5% by mass.
  • the oil and fat composition for confectionery of the present invention is suitable because it is highly compatible with CB even if it is a low trans fatty acid type.
  • the first oil / fat composition for confectionery may contain other components as long as the effects of the present invention are exhibited.
  • Other ingredients include, for example, water, emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as citric acid, acetic acid, lactic acid, and gluconic acid, milk, condensed milk, defatted powdered milk, casein, and whey.
  • Milk and dairy products such as powder, butter, cream, natural cheese, process cheese, fermented milk, sugars and sugar alcohols such as starch syrup, liquid sugar, honey, glucose, malt sugar, oligosaccharide, starch syrup, sorbitol, reduced starch syrup, moraces, etc.
  • Dextrins sweeteners such as stevia and aspartame, colorants such as ⁇ -carotene, caramel and starch syrup, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soybean protein, eggs and various types Processed egg products, flavoring agents, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, nut paste, spices, cacao mass, cocoa powder, grains, beans, vegetables, meats, seafood, etc. Food materials and food additives can be mentioned.
  • the emulsifier examples include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, stearoyl calcium lactate, stearoyl sodium lactate, and poly.
  • examples thereof include oxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, enzyme-treated lecithin, saponins and the like. These may be used alone or in combination of two or more.
  • thickening stabilizers examples include guar gum, locust bean gum, carrageenan, arabic gum, alginic acids, starch, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, and the like.
  • thickening stabilizers include gelatin, starch, chemical starch and the like. These may be used alone or in combination of two or more.
  • the content of the above other components can be appropriately selected according to the purpose of use of those components and the like, and is not particularly limited, but the confectionery oil / fat composition.
  • the total amount is 100% by mass, it is preferably 20% by mass or less, 15% by mass or less, or 10% by mass or less.
  • the first confectionery oil / fat composition can provide an oil-based confectionery having excellent bloom resistance during long-term storage even when the CB content is increased to the extent that the cacao flavor can be felt well.
  • the first confectionery oil / fat composition can also provide an oil-based confectionery that exhibits good melt-in-the-mouth and snap properties. Therefore, the first confectionery oil / fat composition is suitable for oil-based confectioneries such as creams such as chocolates, sugar creams, and butter creams, and is particularly suitable for chocolates.
  • the first confectionery oil / fat composition can be suitably used as a no-temper type hard butter composition for chocolates, particularly for no-temper type chocolates that do not require a tempering operation.
  • the CB content in the oil phase can be reduced to, for example, 10% by mass or more and 15% by mass while suppressing the generation of bloom during long-term storage. It can be increased to% or more and 20% by mass or more.
  • the first oil / fat composition for confectionery is also suitable for creams.
  • it is suitable for creams for coating, filling, sandwiching, topping, spreading and the like.
  • good heat resistance can be obtained, and for example, it is possible to maintain a state in which stickiness is suppressed even if it is touched after being stored at a constant temperature. Therefore, it is particularly suitable for coating. It can be suitably used for creams.
  • the method for producing the first confectionery oil / fat composition is Fats and oils (A-1) having a La content of 35 to 60% by mass in the constituent fatty acids and fats and oils (A-2) having a P content of 35% by mass or more in the constituent fatty acids are randomly transesterified to obtain fats and oils (A-2).
  • A Fats and oils
  • the mass ratio M2 / M1 is in the range of 0.25 to 2. Random transesterification, and adjusting the blending amount of fat (A) so that the content of fat (A) in the oil phase is 80% by mass or more. including.
  • fats and oils A-1 and fats and oils (A-2)
  • preferred embodiments of fats and oils (A) suitable fatty acid composition and triglyceride composition
  • suitable compositions of fats and oils compositions for confectionery the above [Confectionery] Oil and fat composition] As described in the column.
  • the fat (A-1) and the fat (A-2) are mixed to prepare a fat mixture.
  • a confectionery fat / oil composition satisfying the above conditions (1) and (2) can be obtained, two or more kinds of fats and oils may be used in combination as the fats and oils (A-1), and 2 or more as the fats and oils (A-2).
  • the mass ratio M2 / M1 is in the range of 0.25 to 2.
  • the lower limit of the mass ratio M2 / M1 is preferably 0.3 or more, and the upper limit thereof is preferably 1.5 or less, more preferably 1.3 or less, 1.25 or less, 1.2 or less, 1. It is 15 or less, 1.1 or less, or 1.05 or less.
  • the prepared fat and oil mixture is subjected to random transesterification to obtain a random transesterified fat and oil (fat and oil (A)).
  • a chemical catalyst may be used or an enzyme may be used.
  • the chemical catalyst include alkali metal catalysts such as sodium methylate.
  • the enzyme include lipases derived from microorganisms such as Alcaligenes, Rhizopus, Aspergillus, Mucor, and Penicillium. The lipase may be immobilized on a carrier such as an ion exchange resin or diatomaceous earth or ceramic and used as an immobilized lipase, or may be used in the form of powder.
  • the fats and oils after the random transesterification may be refined.
  • a purification method bleaching, deodorization and the like are appropriately selected.
  • a chemical catalyst such as sodium methylate
  • the purification method is not particularly limited, and for example, with respect to the obtained random transesterified fat and oil, an amount of acid sufficient for the added chemical catalyst to be inactivated and an adsorbent of 0.1 to 8.0% by mass are used. Is added, and the chemical catalyst is deactivated and bleached under reduced pressure at a bleaching temperature of 75 to 105 ° C.
  • the type and amount of the acid used to inactivate the chemical catalyst are not particularly limited. For example, when sodium methylate is used as the chemical catalyst, an equivalent amount of polyvalent carboxylic acid or the like may be used. .. Further, as the adsorbent at the time of bleaching, silica gel, activated carbon or the like may be used in addition to white clay.
  • the random transesterified fats and oils thus obtained may be used alone, or two or more kinds of random transesterified fats and oils may be mixed and used. Since it is easy to adjust the oil phase composition of the fat (A) to the above-mentioned more preferable range, as described above, the random transesterified fats and oils (1) in which the S a S b S c triglyceride content in the constituent SSS triglycerides are different from each other by a certain degree. ) And the random transesterified oil (2) are preferably used in combination. When used in combination, the preferred amount ratio is as described above.
  • the obtained transesterified fats and oils may be subjected to a fractionation treatment as long as the effects of the present invention are not impaired.
  • the separation treatment include known treatments such as wet separation using a solvent such as acetone or hexane, and dry separation using no solvent.
  • the oil / fat (A) prepared in this manner is used, and the amount of the oil / fat (A) blended so that the content of the oil / fat (A) in the oil phase is 80% by mass or more. Including adjusting.
  • the preferable range of the content of the fat (A) in the oil phase and the components other than the fat (A) that can be blended in the oil / fat composition for confectionery are as described in the above [Fat / oil composition for confectionery] column.
  • An oil-based confectionery can be produced using the first confectionery oil / fat composition.
  • the present invention also provides such oil-based confectionery.
  • the oil-based confectionery of the present invention is characterized by containing the first oil-and-fat composition for confectionery.
  • the oil-based confectionery of the present invention is chocolates, creams, or the like having an oil phase as a continuous phase, and all or part of the oil phase is a first confectionery oil / fat composition. Is used. Therefore, in one embodiment, the oil-based confectionery of the present invention is chocolates or creams.
  • “chocolate” refers to not only chocolate and quasi-chocolate specified by the National Chocolate Industry Fair Trade Council, but also raw chocolate, white chocolate, colored chocolate and the like using cocoa mass, cocoa butter, cocoa and the like. It is a concept that also includes processed foods of fats and oils, and raw materials selected from various powdered foods such as cocoa mass, cocoa powder, powdered milk, fats and oils, sugars, emulsifiers, fragrances, pigments, etc. are mixed in an arbitrary ratio, and a conventional method is used. Widely refers to those obtained by rolling and conching.
  • the creams in the present invention are a general term for creams having a continuous phase of fats and oils, regardless of whether they are a water-containing type or an anhydrous type containing sweeteners such as sugar solution and eggs, for example, sugar cream and butter.
  • Examples include creams, melt-type creams and double-emulsified creams.
  • the amount of the first confectionery oil / fat composition used in the oil-based confectionery of the present invention is preferably 60% by mass or more, more preferably 65% by mass or more or 70% by mass or more, based on the total oil / fat contained in the oil-based confectionery.
  • the upper limit of the amount used is not particularly limited, but is preferably 90% by mass or less, 85% by mass or less, or 80% by mass or less from the viewpoint of achieving a sufficient CB content.
  • the CB content in the oil phase is preferably 5% by mass or more, more preferably 7% by mass or more, 8% by mass or more, and 9% by mass from the viewpoint of providing an oil-based confectionery exhibiting a preferable cacao flavor. Or more or 10% by mass or more.
  • the oil-based confectionery of the present invention can further increase the CB content in the oil phase while suppressing the generation of bloom during long-term storage.
  • the CB content in the oil phase is increased to 12% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 18% by mass or more, or 20% by mass or more. good.
  • the upper limit of the CB content is preferably 30% by mass or less or 25% by mass or less from the viewpoint of suppressing the generation of bloom during long-term storage. Therefore, in a preferred embodiment, the oil-based confectionery of the present invention has a cocoa butter (CB) content in the oil phase of 5 to 25% by mass.
  • CB cocoa butter
  • the oil-based confectionery of the present invention may be produced by any conventionally known method except that the first confectionery oil / fat composition is used as the confectionery oil / fat composition.
  • the oil-based confectionery of the present invention produced by using the first confectionery oil / fat composition has a CB content of 10% by mass or more in the oil phase when the CB content is increased to such an extent that the cacao flavor can be felt well (for example, the CB content in the oil phase is 10% by mass or more). , 15% by mass or more or 20% by mass or more), bloom generation can be suppressed for a long period of 120 days under the temperature cycle condition of repeating 15 ° C. for 12 hours and -25 ° C. for 12 hours, and the resistance to bloom is extremely high. It can exhibit blooming properties.
  • the oil-based confectionery of the present invention produced by using the first confectionery oil-and-fat composition also exhibits good heat resistance, and can maintain, for example, a state in which stickiness is suppressed even when touched after being stored at a constant temperature.
  • Second Embodiment ⁇ Second Embodiment >> Hereinafter, a second embodiment of the present invention will be described.
  • the second embodiment of the present invention can solve and achieve the problems and effects of the second aspect of the present invention described above.
  • the confectionery oil / fat composition according to the second embodiment of the present invention (hereinafter, also referred to as “second confectionery oil / fat composition”) is characterized by satisfying the following conditions (1) to (3).
  • the ratio of solid fat content SFC-35 (%) at 35 ° C to SFC-25 / SFC-35 is 4.3 to 7.5.
  • S indicates saturated fatty acid
  • S a represents the lauric acid (La) or myristic acid (M)
  • S b and S c represents the saturated fatty acid having 16 or more carbon atoms
  • S a the total number of carbon atoms in S b and S c are 46.
  • -Condition (1)- Condition (1) relates to the SSS triglyceride content in the constituent triglycerides.
  • the second confectionery oil / fat composition has an SSS triglyceride content of 40% by mass or more when the total amount of the constituent triglycerides is 100% by mass.
  • the SSS triglyceride content is preferably 45% by mass or more, more preferably 50% by mass or more, 52% by mass or more, 54% by mass or more, 55% by mass or more. , 56% by mass or more, 58% by mass or more, or 60% by mass or more.
  • the upper limit of the SSS triglyceride content is from the viewpoint of realizing an oil-based confectionery having excellent bloom resistance in combination with the conditions (2) and (3), and from the viewpoint of realizing an oil-based confectionery exhibiting a mouth-melting that matches the mouth-melting of baked confectionery. It is preferably less than 85% by mass, more preferably 80% by mass or less, 75% by mass or less, 70% by mass or less, 68% by mass or less, 66% by mass or less, or 65% by mass or less.
  • the La content in the constituent fatty acids is preferably 25% by mass or more, and the second confectionery oil / fat composition has a high lauric acid content in the confectionery oil / fat. It is preferably a composition.
  • -Condition (2)- Condition (2) relates to the S a S b S c triglyceride content in the SSS triglyceride.
  • the second confectionery fats composition when the total amount of the constituent SSS triglycerides is 100 mass% is S a S b S c triglyceride content of 5 mass% or more.
  • the S a S b S c triglyceride content is preferably 6 mass% or more, more preferably 8 mass% or more, more preferably 10 wt% or more, 10 It is 5.5% by mass or more or 11% by mass or more.
  • the upper limit of the S a S b S c triglyceride content is an oil-based confectionery that exhibits melting in the mouth that matches the melting in the mouth of baked confectionery from the viewpoint of realizing an oil-based confectionery having excellent bloom resistance in combination with the conditions (1) and (3). From the viewpoint of realizing the above, it is preferably 20% by mass or less, more preferably 15% by mass or less, and further preferably 13% by mass or less.
  • Condition (1) in combination with (3), in particular the S a S b S c triglyceride content (5% by weight or more) If it is 13 mass% or less, long-term even when an increased CB content It is suitable because it is excellent in bloom resistance during storage and can more enjoy the effect of the present invention that it exhibits a melting in the mouth that matches the melting in the mouth of baked confectionery.
  • the S a S b S c triglyceride content in the SSS triglyceride is 5% by mass or more and 13% by mass or less.
  • the upper limit of the S a S b S c triglyceride content is more preferably 12.5% by mass or less or 12% by mass or less.
  • S a S b S c triglycerides if S a is La, a LaPSt triglycerides, if S a is M, a PPM triglycerides.
  • St represents stearic acid and P represents palmitic acid, and so on.
  • S a is La.
  • the LaPSt triglyceride content is preferably 70% by mass or more, 75% by mass or more, 80% by mass or more, or 85% by mass or more.
  • the upper limit of the LaPSt triglyceride content in the S a S b S c triglyceride is not particularly limited and may be 100% by mass.
  • the S a S b S c triglyceride is substantially LaPSt triglyceride, and the LaPSt triglyceride content in the S a S b S c triglyceride is 85% by mass or more.
  • the effect of the present invention is that even when the CB content is increased, the bloom resistance during long-term storage is excellent and the melt-in-the-mouth of the baked confectionery is matched.
  • the ratio SFC-25 / SFC-35 is preferably 4.5 or more, more preferably 4.8 or more, 5 or more, 5.2 or more, 5.4 or more or 5.5 or more. be.
  • the upper limit of the ratio SFC-25 / SFC-35 is an oil-based confectionery that exhibits melting in the mouth that matches the melting in the mouth of baked confectionery from the viewpoint of realizing an oil-based confectionery having excellent bloom resistance in combination with the conditions (1) and (2). From the viewpoint of realizing the above, it is preferably 7 or less, more preferably 6.8 or less, 6.6 or less, or 6.5 or less.
  • SFC-25 and SFC-35 are not particularly limited as long as the condition (3) is satisfied.
  • -35 is preferably 11% or less, more preferably 10% or less, 9% or less, 8% or less, 7.5% or less, or 7% or less. Therefore, in one preferred embodiment, SFC-35 is 11% or less.
  • the lower limit of SFC-35 is not particularly limited as long as the condition (3) is satisfied in relation to SFC-25, but from the viewpoint of realizing an oil-based confectionery that exhibits a mouth-melting that matches the mouth-melting of the baked confectionery in combination with the baked confectionery. Therefore, it is preferably 2% or more, 3% or more, 4% or more, or 5% or more.
  • the solid fat content of the second confectionery oil / fat composition can be measured by pulse NMR (direct method) described in cd16b-93 of the AOCS official method.
  • the solid fat content SFC-25 at 25 ° C. shown in the present invention is a value measured by the above pulse NMR (direct method) for a sample (oil and fat composition for confectionery) left to stand for 30 minutes in a constant temperature bath set at 25 ° C. Based on (oil phase conversion).
  • the solid fat content SFC-35 at 35 ° C. shown in the present invention is a value (oil phase conversion) measured by the above pulse NMR (direct method) for a sample left to stand for 30 minutes in a constant temperature bath set at 35 ° C. based on.
  • the second oil / fat composition for confectionery preferably satisfies the following conditions relating to the oil phase composition.
  • the content of LaSS triglyceride is preferably 40% by mass or more, more preferably 45% by mass. As mentioned above, it is 50% by mass or more, 55% by mass or more, or 60% by mass or more. Therefore, in one preferred embodiment, the LaSS triglyceride content in the SSS triglyceride is 40% by weight or more.
  • the upper limit of the content of the LaSS triglyceride is preferably 85% by mass or less, more preferably 80% by mass or less, 75% by mass or less, 74% by mass or less, 72% by mass or less, or 70% by mass or less.
  • the content of LaLaLa triglyceride is preferably 20% by mass or less, more preferably 18% by mass or less, 16% by mass or less, or 15% by mass. % Or less. Therefore, in one preferred embodiment, the LaLaLa triglyceride content in the SSS triglyceride is 20% by weight or less.
  • the lower limit of the LaLaLa triglyceride content is not particularly limited, but is preferably 5% by mass or more, 6% by mass or more, 8% by mass or more, or 10% by mass or more.
  • the saturated fatty acid content is preferably 70% by mass or more, 75% by mass or more, 76% by mass or more, 78% by mass or more, or It is 80% by mass or more.
  • the upper limit of the saturated fatty acid content is not particularly limited, but is preferably 90% by mass or less, 88% by mass or less, 86% by mass or less, or 85% by mass or less.
  • the La content is preferably 25% by mass or more.
  • the upper limit of the La content is preferably 40% by mass or less or 35% by mass or less from the viewpoint of further enjoying the effects of the present invention.
  • the total content of palmitic acid (P) and stearic acid (St) is preferably 40% by mass or more.
  • the second oil / fat composition for confectionery is preferably a system containing a high amount of lauric acid, and further contains a relatively long-chain fatty acid such as P or St in the above-mentioned preferable range. Therefore, the effect of the present invention can be further enjoyed. Therefore, in one preferred embodiment, the total content of palmitic acid (P) and stearic acid (St) in the constituent saturated fatty acids is 40% by mass or more.
  • the total content of P and St is more preferably 42% by mass or more, 43% by mass or more, or 44% by mass or more.
  • the upper limit of the total content of P and St is preferably 60% by mass or less, more preferably 55% by mass or less or 50% by mass or less.
  • the content of P is preferably higher than the content of St, and the content of P is preferably 2% by mass or more and 4% by mass or more or 5% by mass or more higher than the content of St.
  • the difference between the P content and the St content (P content (%)-St content (%)) is preferably 20% by mass or less, and is 15% by mass or less or 10% by mass or less. More preferably.
  • the content of the saturated fatty acids having 20 or more carbon atoms is preferably 0.5% by mass or more and 0.6% by mass or more. , 0.8% by mass or more or 1% by mass or more.
  • the upper limit of the content of saturated fatty acids having 20 or more carbon atoms is preferably 3% by mass or less, 2.8% by mass or less, 2.6% by mass or less, 2.5% by mass or less, 2.4% by mass or less, 2. It is 2% by mass or less or 2% by mass or less.
  • the content of trans fatty acid in the second confectionery oil / fat composition may be the same as in the case of the first confectionery oil / fat composition.
  • the second oil / fat composition for confectionery is suitable because it is highly compatible with CB even if it is a low trans fatty acid type.
  • the fatty acid composition of the oil phase of the second confectionery oil / fat composition is "Standard Oil / Fat Analysis Test Method 2.4.2.3-2013 established by the Japan Oil Chemicals Society" as explained for the first confectionery oil / fat composition. It can be measured by the capillary gas chromatograph method in accordance with "Standard Oil and Fat Analysis Test Method 2.4.4.3-2013 established by the Japan Oil Chemicals Society".
  • a fat and oil mixture in which the saturated fatty acid content, the La content, and the total content of P and St are preferably in the above-mentioned preferable ranges. It is preferable to prepare the fat and oil mixture so that the content of the saturated fatty acid having 20 or more carbon atoms is in the above-mentioned preferable range because the above condition (3) can be easily adjusted in the preferable range.
  • the fats and oils used to prepare the above fats and oils formulations are not particularly limited, and are, for example, palm oil, palm kernel oil, palm oil, coconut oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, and safflower oil.
  • Vegetable fats and oils such as flower oil, coconut butter, shea butter, mango kernel oil, monkey fat and ilippe fat, animal fats and oils such as beef fat, milk fat, pork fat, fish oil and whale oil, and hydrogenation, sorting and ester exchange of these fats and oils.
  • the above-mentioned oil and fat mixture may be prepared by mixing one or more of the oils and fats that have been subjected to one or more treatments selected from the above.
  • the prepared oil / fat mixture is transesterified to obtain a transesterified oil.
  • the transesterification may be a random ester exchange reaction or a position-specific transesterification reaction, but the transesterification by the random transesterification reaction brings the triglyceride composition to the above-mentioned preferable mode and range, including the above-mentioned condition (2). It is preferable because it is easy to adjust.
  • Chemical catalysts and enzymes may be used in carrying out transesterification, and examples of these chemical catalysts and enzymes are as described for the first confectionery oil and fat composition.
  • the fats and oils after transesterification may be refined.
  • the refining method and conditions are as described for the first confectionery oil / fat composition.
  • the second transesterification oil / fat composition may be the transesterification oil itself thus obtained, or may be a mixture of two or more kinds of the obtained transesterification oils. It is preferable to mix two or more of the obtained transesterified oils because it is easy to produce a confectionery oil / fat composition that satisfies all of the above conditions (1) to (3).
  • the obtained transesterified oil may be subjected to a fractionation treatment as long as all of the above conditions (1) to (3) are satisfied.
  • the separation treatment include known treatments such as wet separation using a solvent such as acetone or hexane, and dry separation using no solvent.
  • the second oil / fat composition for confectionery may contain oils / fats other than transesterified oils (hereinafter, also referred to as "other oils / fats") as long as all of the above conditions (1) to (3) are satisfied.
  • other oils / fats oils / fats other than transesterified oils
  • Examples of other fats and oils and their contents may be the same as those described for the first fats and oils composition for confectionery.
  • the second confectionery oil / fat composition may contain other components as long as the effects of the present invention are exhibited. Examples of other components and their contents may be the same as those described for the first confectionery oil / fat composition.
  • the second confectionery oil / fat composition can provide an oil-based confectionery having excellent bloom resistance during long-term storage even when the CB content is increased to the extent that the cacao flavor can be felt well.
  • the second confectionery oil / fat composition can also provide an oil-based confectionery that exhibits good melting in the mouth, and further can provide an oil-based confectionery that exhibits good heat resistance. Therefore, the second confectionery oil / fat composition is suitable for oil-based confectioneries such as creams such as chocolates, sugar creams, and butter creams, and is particularly suitable for chocolates.
  • the second confectionery oil / fat composition can further provide a melting in the mouth that matches the melting in the mouth of the baked confectionery in the confectionery combined with the baked confectionery. Therefore, the second confectionery oil / fat composition is suitable for a combination confectionery of an oil-based confectionery and a baked confectionery.
  • the second confectionery oil / fat composition can be suitably used as a no-temper type hard butter composition for chocolates, particularly for no-temper type chocolates that do not require a tempering operation.
  • the CB content in the oil phase can be reduced to, for example, 10% by mass or more and 15% by mass while suppressing the generation of bloom during long-term storage. It can be increased to% or more and 20% by mass or more.
  • oil phase and fat content shall include not only triglyceride but also oil-soluble components.
  • the second oil / fat composition for confectionery is also suitable for creams.
  • it is suitable for creams for coating, filling, sandwiching, topping, spreading and the like.
  • the second confectionery oil / fat composition by using the second confectionery oil / fat composition, good heat resistance can be obtained, and for example, stickiness is suppressed even when touched after storage at a constant temperature. Since it can maintain its state, it can be particularly preferably used for coating creams.
  • An oil-based confectionery can be produced using the second confectionery oil / fat composition.
  • the present invention also provides such oil-based confectionery.
  • the oil-based confectionery of the present invention is characterized by containing a second confectionery oil / fat composition.
  • the oil-based confectionery of the present invention is chocolates, creams, or the like having an oil phase as a continuous phase, and a second confectionery oil / fat composition may be added to all or part of the oil phase. Is used. Therefore, in one embodiment, the oil-based confectionery of the present invention is chocolates or creams.
  • the amount of the second confectionery oil / fat composition used in the oil-based confectionery of the present invention may be within the range described for the first confectionery oil / fat composition.
  • the CB content in the oil phase may be within the range described for the first embodiment.
  • the oil-based confectionery of the present invention may be produced by any conventionally known method except that the second confectionery oil / fat composition is used as the confectionery oil / fat composition.
  • the oil-based confectionery of the present invention produced by using the second confectionery oil / fat composition has a CB content of 10% by mass or more in the oil phase when the CB content is increased to such an extent that the cacao flavor can be felt well (for example, the CB content in the oil phase is 10% by mass or more). , 15% by mass or more or 20% by mass or more), bloom generation can be suppressed for a long period of 120 days under the temperature cycle condition of repeating 15 ° C. for 12 hours and -25 ° C. for 12 hours, and the resistance to bloom is extremely high. It can exhibit blooming properties.
  • the oil-based confectionery of the present invention produced by using the second confectionery oil-and-fat composition is also attached to the finger when the surface is touched with a finger even when stored in an environment of 30 ° C. for 3 days. It can exhibit extremely high heat resistance, such as little or no kimono or oil off, and no deformation at the part touched by a finger.
  • the oil-based confectionery of the present invention produced by using the second confectionery oil / fat composition can further exhibit a melting in the mouth that matches the melting in the mouth of the baked confectionery in the confectionery combined with the baked confectionery.
  • the amount of the oil-based confectionery of the present invention used may be preferably 1 part by mass or more, 1.5 parts by mass or more, or 2 parts by mass or more, preferably 10 parts by mass with respect to 1 part by mass of the baked confectionery. Hereinafter, it may be 8 parts by mass or less, 6 parts by mass or less, or 5 parts by mass or less.
  • conventionally known cookies, biscuits and the like may be used as the baked confectionery.
  • triglyceride composition of the oil phase of the oil and fat composition for confectionery produced in Examples and Comparative Examples conforms to "Standard Oil and Fat Analysis Test Method 2.4.6.2-2013 established by the Japan Oil Chemists'Society".
  • the measurement was performed by a high performance liquid chromatograph (HPLC) method.
  • the oil-based confectionery produced in Examples and Comparative Examples was subjected to a bloom test according to the following procedure to evaluate bloom. Specifically, the sample (oil-based confectionery) is stored statically for 120 days from the date of manufacture in a program constant temperature bath set to a temperature cycle condition in which the temperature is repeated at 15 ° C. for 12 hours and then at 25 ° C. for 12 hours. bottom. Then, the sample surface was visually observed on the 30th, 60th, 90th, and 120th days from the production date, and the bloom was evaluated according to the following evaluation criteria.
  • Snap property evaluation criteria ++: Has a refreshing snap property and is extremely good ++: Shows a good snap property ++: Slightly sticky but can be cracked without problems-: Sticky and defective ---: Sticky and split section It has a slightly elongated physical property and is defective.
  • the random interesterified fat (a) is, La content 34.1% in the constituent fatty acids is 10.8% S a S b S c triglyceride content in configuration SSS triglycerides, "random interesterified fat (2)" Corresponds to.
  • This mixed fat and oil was subjected to a random transesterification reaction catalyzed by sodium methoxide and a refining treatment for bleaching and deodorization in the same manner as in Production Example 1-1 to obtain a random transesterified fat and oil (b).
  • the random interesterified fat (b) is, La content 24.2% in the constituent fatty acids is 17.7% S a S b S c triglyceride content in configuration SSS triglycerides, "random interesterified fat (1)" Corresponds to.
  • the random interesterified fat (c) is, La content 21.9% in the constituent fatty acids is 10.9% S a S b S c triglyceride content in configuration SSS triglycerides, "random interesterified fat (2)" Corresponds to.
  • Example 1-1 (1) Production of Oil / Fat Composition for Confectionery 1-1 The random transesterified oil / fat (a) was used as it is as the oil / fat composition for confectionery 1-1.
  • the composition shown in Table 1-1 is an oil-based chocolate having a CB content of about 10%, about 15%, and about 20%.
  • Confectionery A, B and C were produced. Specifically, cocoa mass and cocoa butter are heated to about 55 ° C. to dissolve them, cocoa powder and sugar are added and kneaded, and then the hardness applied to the roll refiner can be obtained. A part of 1 was dissolved and added, further kneaded, rolled, and then lecithin and the remaining oil and fat composition for confectionery were added and contoured to obtain a chocolate dough. This chocolate dough was poured into a mold and cooled and solidified at 5 ° C. for 30 minutes to obtain oil-based confectioneries A, B and C.
  • Example 1-2 80 parts of the random transesterified fat (a) and 20 parts of the random transesterified fat (b) were mixed in a molten state to produce a confectionery fat composition 1-2. Using the obtained confectionery oil / fat composition 1-2, oil-based confectioneries A, B, and C were produced in the same manner as in Example 1-1.
  • Example 1-3 60 parts of the random transesterified fat (a) and 40 parts of the random transesterified fat (b) were mixed in a molten state to produce a confectionery fat composition 1-3. Using the obtained confectionery oil / fat composition 1-3, oil-based confectioneries A, B, and C were produced in the same manner as in Example 1-1.
  • Example 1-4 40 parts of the random transesterified fat (a) and 60 parts of the random transesterified fat (b) were mixed in a molten state to produce a confectionery fat composition 1-4. Using the obtained confectionery oil / fat composition 1-4, oil-based confectioneries A, B, and C were produced in the same manner as in Example 1-1.
  • Example 1-5 20 parts of the random transesterified fat (a) and 80 parts of the random transesterified fat (b) were mixed in a molten state to produce a confectionery fat composition 1-5. Using the obtained confectionery oil / fat composition 1-5, oil-based confectioneries A, B, and C were produced in the same manner as in Example 1-1.
  • Example 1-6 The random transesterified oil / fat (b) was used as it was as the oil / fat composition for confectionery 1-6. Then, using the confectionery oil / fat composition 1-6, oil-based confectioneries A, B, and C were produced in the same manner as in Example 1-1.
  • Example 1-7 The random transesterified oil / fat (c) was used as it was as the oil / fat composition for confectionery 1-7. Then, using the confectionery oil / fat composition 1-7, oil-based confectioneries A, B, and C were produced in the same manner as in Example 1-1.
  • Example 1-8 40 parts of the random transesterified fat (b) and 60 parts of the random transesterified fat (c) were mixed in a molten state to produce a confectionery fat composition 1-8. Using the obtained confectionery oil / fat composition 1-8, oil-based confectioneries A, B, and C were produced in the same manner as in Example 1-1.
  • Example 1-9 80 parts of the random transesterified fat (b) and 20 parts of the random transesterified fat (c) were mixed in a molten state to produce a confectionery fat composition 1-9. Using the obtained confectionery oil / fat composition 1-9, oil-based confectioneries A, B, and C were produced in the same manner as in Example 1-1.
  • the oil phase compositions of the confectionery oil and fat compositions 1-1 to 1-9 and C1-1 to C1-4 produced in Examples and Comparative Examples are shown in Table 1-2, and the confectionery oil and fat compositions 1-1 to 1 are shown.
  • Table 1-3 summarizes the evaluation results of bloom, snap property, and melting in the mouth of oil-based confectioneries A, B, and C produced using -9, C1-1 to C1-4.
  • the trans fatty acid content in the constituent fatty acids of all of the oil and fat compositions for confectionery 1-1 to 1-9 was less than 1.5%.
  • the P content and St content in the constituent fatty acids were higher in the P content.
  • the oil-based confectionery produced by using the oil-and-fat composition for confectionery according to the first embodiment of the present invention can be stored for a long period of 120 days even when the CB content in the oil phase is as high as about 10 to 15%. It was confirmed that the generation of bloom could be suppressed and that good snapping property and melting in the mouth were exhibited (Examples 1-1 to 1-9).
  • the oil phase composition is in a preferable range, and even when the CB content in the oil phase is increased to about 20%, the generation of bloom can be suppressed and good snap property is obtained even after long-term storage for 120 days. It was confirmed that it melted in the mouth. It was confirmed that the oil and fat composition for confectionery according to Example 1-4, in which the oil phase composition is in a particularly preferable range, realizes all of bloom resistance, snap property and melting in the mouth at extremely high levels during long-term storage. ..
  • oil-based confectionery (cheese cream)- Using the oil-and-fat composition for confectionery according to the first embodiment, an oil-based confectionery which is a cheese cream was also produced, and its solidification property and heat resistance were evaluated. Examples and comparative examples are shown below.
  • Example 1-10 Production of Oil / Fat Composition for Confectionery 1-4
  • the oil / fat composition for confectionery 1-4 was produced in the same manner as in Example 1-4.
  • the manufactured oil-based confectionery D was subjected to a heat resistance test according to the following procedure to evaluate the heat resistance. Specifically, the sample (oil-based confectionery D) was heated to 50 ° C. and melted, and then 10 g of the sample was applied to the lid of the cup and spread uniformly to obtain a coated sample. The coating sample was allowed to stand at 15 ° C. to solidify. The solidified coating sample was placed in a constant temperature bath set at a temperature of T (° C.) and allowed to stand for 40 minutes, and then the surface of the sample was touched with a finger to check for the presence or absence of deposits on the finger.
  • T temperature
  • the sample When there was no adhesion to the finger, the sample was placed in a constant temperature bath set at a temperature of T + 1 (° C.) and allowed to stand for 40 minutes, and then the surface of the sample was touched with a finger to check for the presence or absence of adhesion to the finger. This operation was repeated until the sample adhered to the finger, and the set temperature of the constant temperature bath when the sample adhered to the finger for the first time was adopted as the heat resistant temperature (° C.).
  • the set temperature T of the constant temperature bath was started from 27 ° C.
  • Example 1-11 The oil and fat composition for confectionery 1-6 was produced in the same manner as in Example 1-6. Using the produced oil and fat composition for confectionery 1-6, oil-based confectionery D was produced in the same manner as in Example 1-10, and the solidification property and heat resistance were evaluated.
  • Table 1-5 summarizes the evaluation results of the solidification property and heat resistance of the oil-based confectionery D produced by using the confectionery oil-and-fat compositions 1-4, 1-6, and C1-5.
  • the oil-based confectionery (cream) produced by using the confectionery oil-and-fat composition according to the first embodiment of the present invention solidifies in a short time and exhibits good solidification property, and after being stored at a temperature of more than 35 ° C. It was confirmed that the stickiness was suppressed even when touched and good heat resistance was exhibited (Examples 1-10 and 1-11).
  • the heat resistance of the oil-based confectionery produced in Examples and Comparative Examples was evaluated by conducting a heat resistance test according to the following procedure. Specifically, the sample (oil-based confectionery) was allowed to stand in a constant temperature bath set at 20 ° C. for 3 days, and then allowed to stand in a constant temperature bath set at 30 ° C. for 3 days. Then, the surface of the sample was touched with a finger to confirm the presence or absence of deposits on the finger, the presence or absence of oil off, and the presence or absence of deformation, and the heat resistance was evaluated according to the following evaluation criteria.
  • Heat resistance evaluation criteria ++: Adhesion to fingers, oil off, and deformation are not confirmed ++: Adhesion to fingers and oil off are observed to the extent that fingerprints are attached to the sample surface, but deformation is not confirmed-: Adhesion to fingers and oil off are not confirmed. Confirmed, dents are confirmed on the sample surface ---: Adhesion to fingers and oil off are severe, and large dents are confirmed on the sample surface.
  • Residual solubility evaluation criteria 5 points: Dissolves in the mouth in a well-balanced manner with the baked confectionery, and the rich and rich flavor is felt in the last, which is extremely good. 3 points: Dissolves in the mouth in a well-balanced manner with the baked confectionery, and the rich flavor is felt in the last. Good and good 1 point: Dissolves in the mouth faster than baked confectionery, with a slight rich flavor and slightly poor 0 point: Dissolves in the mouth faster than baked confectionery and is light It's a feeling and it's bad. Or, the melting in the mouth is poor, and the baked confectionery dissolves in the mouth faster and is defective.
  • ⁇ Manufacturing Example 2-1> (Manufacturing of random transesterified fats and oils (1)) 75 parts of palm kernel oil and 25 parts of extremely hardened palm oil obtained by hydrogenating palm oil to 1 or less were mixed in a molten state to obtain a mixed fat and oil. This mixed fat was placed in a four-necked flask and heated at a liquid temperature of 110 ° C. for 30 minutes under vacuum. After that, sodium methoxide, a random transesterification catalyst, was added at a ratio of 0.2% to oil, the liquid temperature was adjusted to 85 ° C., and the mixture was further heated under vacuum for 1 hour to carry out a random transesterification reaction. , Citrate was added to neutralize sodium methoxide.
  • ⁇ Manufacturing Example 2-2> (Manufacturing of random transesterified fats and oils (2)) 50 parts of palm kernel oil and 50 parts of extremely hardened palm oil obtained by hydrogenating palm oil to 1 or less were mixed in a molten state to obtain a mixed fat and oil. This mixed fat and oil was subjected to a random transesterification reaction catalyzed by sodium methoxide and a refining treatment for bleaching and deodorization in the same manner as in Production Example 2-1 to obtain a random transesterification fat and oil (2).
  • ⁇ Manufacturing Example 2-3> (Manufacturing of random transesterified fats and oils (3)) 65 parts of palm oil and 35 parts of extremely hardened palm oil obtained by hydrogenating palm oil until the iodine value became 1 or less were mixed in a molten state to obtain a mixed fat and oil. This mixed fat and oil was subjected to a random transesterification reaction catalyzed by sodium methoxide and a refining treatment for bleaching and deodorization in the same manner as in Production Example 2-1 to obtain a random transesterification fat and oil (3).
  • ⁇ Production Example 2-4> (Production of Random Transesterified Oil (4)) 45 parts of palm kernel oil and 55 parts of palm stearin were mixed in a molten state to obtain a mixed oil and fat. This mixed fat and oil was subjected to a random transesterification reaction catalyzed by sodium methoxide and a refining treatment for bleaching and deodorization in the same manner as in Production Example 2-1 to obtain a random transesterification fat and oil (4).
  • Example 2-1 (1) Production of fats and oils composition 2-1 for confectionery Random transesterified fats and oils (1) 75 parts, random transesterified fats and oils (2) 20 parts, and random transesterified fats and oils (5) 5 parts were mixed in a molten state. A confectionery oil / fat composition 2-1 which is a no-temper type hard butter composition was obtained.
  • a baked confectionery (cookie) was prepared according to the formulation shown in Table 2-2. Specifically, 45 parts of shortening and 40 parts of fine white sugar adjusted to 15 ° C. were put into a mixer bowl, set in a tabletop mixer, mixed lightly, and then creamed at high speed for 7 minutes. Then, while mixing at a low speed, 11 parts of water and 9 parts of the whole egg dissolved were added over 30 seconds, and the mixture was further mixed for 1 minute. Further, a mixture of 100 parts of soft flour, 0.5 part of salt and 1 part of baking powder which had been mixed and sieved in advance was added and mixed at a low speed for 1 minute to obtain a wire-cut cookie dough.
  • the obtained cookie dough was wire-cut into a round shape having a thickness of 7 mm and a diameter of 48 mm.
  • the molded cookie dough was baked in an oven at 180 ° C. and 150 ° C. for 15 minutes, and then cooled at 25 ° C. for 40 minutes to obtain a wire-cut cookie.
  • Example 2-2 80 parts of random transesterified fats and oils (1), 10 parts of random transesterified fats and oils (2), and 10 parts of random transesterified fats and oils (5) were mixed in a molten state to produce a confectionery fat and oil composition 2-2. Using the obtained confectionery oil / fat composition 2-2, a confectionery combined with an oil-based confectionery was produced in the same manner as in Example 2-1.
  • Example 2-3 85 parts of random transesterified fats and oils (1), 10 parts of random transesterified fats and oils (2), and 5 parts of random transesterified fats and oils (5) were mixed in a molten state to produce a confectionery fat and oil composition 2-3. Using the obtained oil and fat composition for confectionery 2-3, a confectionery combined with an oil-based confectionery was produced in the same manner as in Example 2-1.
  • Example 2-4 70 parts of random transesterified fats and oils (1), 15 parts of random transesterified fats and oils (2), and 15 parts of random transesterified fats and oils (5) were mixed in a molten state to produce a confectionery fat and oil composition 2-4. Using the obtained confectionery oil / fat composition 2-4, a confectionery combined with an oil-based confectionery was produced in the same manner as in Example 2-1.
  • Example 2-5 75 parts of random transesterified fats and oils (1), 15 parts of random transesterified fats and oils (2), and 10 parts of random transesterified fats and oils (5) were mixed in a molten state to produce a confectionery fat and oil composition 2-5. Using the obtained confectionery oil / fat composition 2-5, a confectionery combined with an oil-based confectionery was produced in the same manner as in Example 2-1.
  • Example 2-6 75 parts of random transesterified fats and oils (1), 10 parts of random transesterified fats and oils (3), and 15 parts of random transesterified fats and oils (5) were mixed in a molten state to produce a confectionery fat and oil composition 2-6. Using the obtained confectionery oil / fat composition 2-6, a confectionery combined with an oil-based confectionery was produced in the same manner as in Example 2-1.
  • Example 2-7 45 parts of random transesterified fats and oils (1), 50 parts of random transesterified fats and oils (4), and 5 parts of random transesterified fats and oils (5) were mixed in a molten state to produce a confectionery fat and oil composition 2-7. Using the obtained confectionery oil / fat composition 2-7, a confectionery combined with an oil-based confectionery was produced in the same manner as in Example 2-1.
  • Comparative Example 2-2 85 parts of extremely hardened palm kernel oil and 15 parts of random transesterified oil (5) obtained by hydrogenating palm kernel oil until the iodine value becomes 1 or less are mixed in a molten state to form a confectionery oil / fat composition. C2-2 was manufactured. Using the obtained confectionery oil / fat composition C2-2, a confectionery combined with an oil-based confectionery was produced in the same manner as in Example 2-1.
  • Example 2-7 The random transesterified oil (6) was used as it was as the confectionery oil / fat composition C2-7. Then, using the confectionery oil / fat composition C2-7, an oil-based confectionery and a combined confectionery were produced in the same manner as in Example 2-1.
  • Table 2-3 summarizes the evaluation results of bloom and heat resistance of oil-based confectionery produced using C2-1 to C2-7, and the evaluation results of melting in the mouth in combination confectionery.
  • the trans fatty acid content in the constituent fatty acids of all of the confectionery fats and oil compositions 2-1 to 2-7 was less than 1.5%.
  • the P content and St content in the constituent fatty acids were higher by 4% by mass or more in the P content.
  • the oil-based confectionery produced by using the confectionery oil / fat composition according to the second embodiment of the present invention that satisfies all of the above specific conditions (1) to (3) has a CB content of about 10% in the oil phase. It was confirmed that even when the temperature is high, the generation of bloom can be suppressed during long-term storage for as long as 120 days, and the appearance, flavor and texture can be maintained extremely well for a long period of time (Example 2-1). ⁇ 2-7). Further, the oil-based confectionery produced by using the confectionery oil / fat composition according to the second embodiment of the present invention exhibits a melting in the mouth that matches the melting in the mouth of the baked confectionery even in a confectionery combination with the baked confectionery, and has a sense of unity with the richness.
  • Examples 2-1 to 2-7 It was confirmed that a certain extremely good flavor could be realized (Examples 2-1 to 2-7). Further, it was confirmed that the oil-based confectionery produced by using the confectionery oil-and-fat composition according to the second embodiment of the present invention is also excellent in heat resistance. Among them, the confectionery oil / fat composition 2-2 according to Example 2-2, which is in a particularly preferable range in all of the conditions (1) to (3), has bloom resistance, heat resistance, and baked confectionery during long-term storage. It was confirmed that extremely good results were obtained in all of the melting in the mouth in the combination confectionery.
  • the oily confectionery (cream) produced by using the confectionery oil / fat composition according to the second embodiment of the present invention solidifies in a short time and is good. It has been confirmed that it exhibits a solid solidifying property, and can maintain a state in which stickiness is suppressed even when it is touched after being stored at a constant temperature, and exhibits good heat resistance.

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

Abstract

La présente invention concerne une composition d'huile ou de matière grasse pour confiserie qui présente une excellente résistance au blanchiment pendant un temps de stockage prolongé même si sa teneur en CB est augmentée à un niveau suffisant pour donner un bon goût de cacao perceptible. Selon le premier mode de réalisation, la composition d'huile ou de matière grasse pour confiserie contient l'huile ou la matière grasse suivante (A) et satisfait aux exigences (1) et (2) suivantes. Huile ou matière grasse (A) : une huile ou matière grasse transestérifiée aléatoire obtenue à partir d'huile ou de matière grasse (A-1) ayant une teneur en acide laurique (La) de 35 à 60 % en masse par rapport aux acides gras constitutifs totaux avec de l'huile ou de la matière grasse (A-2) ayant une teneur en acide palmitique (P) de 35 % en masse ou plus par rapport aux acides gras constitutifs totaux. (1) Dans une phase huileuse, la teneur en huile ou en matière grasse (A) est de 80 % en masse ou plus, et (2) la teneur en La est de 20 % en masse ou plus par rapport aux acides gras constitutifs totaux. Selon le second mode de réalisation, la composition d'huile ou de matière grasse pour confiserie satisfait les exigences (1) à (3) suivantes. (1) La teneur en triglycérides SSS est de 40 % en masse ou plus par rapport aux triglycérides totaux, (2) la teneur en triglycérides SaSbSc est de 5 % en masse ou plus par rapport aux triglycérides SSS, et (3) le rapport de la teneur en matières grasses solides à 25 °C (SFC-25) (%) à la teneur en matière grasse solide à 35 °C (SFC-35) (%) [SFC-25/SFC-35] est de 4,3 à 7,5. S représente un acide gras saturé ; Sa représente l'acide laurique (La) ou l'acide myristique (M) ; Sb et Sc représentent un acide gras saturé ayant 16 atomes de carbone ou plus ; et la somme des atomes de carbone dans Sa, Sb et Sc est de 46.
PCT/JP2021/013133 2020-03-26 2021-03-26 Composition d'huile ou de matière grasse pour confiserie WO2021193972A1 (fr)

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