WO2021200119A1 - Oil or fat for frozen desserts - Google Patents
Oil or fat for frozen desserts Download PDFInfo
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- WO2021200119A1 WO2021200119A1 PCT/JP2021/010627 JP2021010627W WO2021200119A1 WO 2021200119 A1 WO2021200119 A1 WO 2021200119A1 JP 2021010627 W JP2021010627 W JP 2021010627W WO 2021200119 A1 WO2021200119 A1 WO 2021200119A1
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- 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
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- 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
Definitions
- the present invention relates to fats and oils for frozen desserts and frozen desserts using the same.
- the raw materials are first mixed and dissolved, homogenized, sterilized, etc., and then cooled to prepare a raw material mixture called a mix.
- This mixed solution is usually put into use through a storage process called aging.
- This mixed liquid is frozen, and after the filling and packaging steps, it is frozen in the curing step to obtain the final product, frozen dessert. (Hereafter, the mixed liquid is called "frozen dessert mix”.)
- Patent Document 1 uses cocoa butter
- Patent Document 2 uses a mixed oil of 60 to 80% coconut oil and 40 to 20% palm oil
- Patent Document 3 uses 40% symmetric triglyceride (SUS).
- SUS symmetric triglyceride
- Patent Document 4 by using SSS-type triglyceride and SUS-type triglyceride derived from non-lauric-based fats and oils, and lauric-based fats and oils, frozen desserts having a low milk fat content can be obtained in a frozen dessert with excellent melting and richness. It is disclosed that it will be done.
- Patent Documents 1 to 4 As described above, in frozen desserts manufactured and distributed under freezing, improvement in shape retention is not required, and in the prior art of using fats and oils in frozen desserts, inventions relating to improvement in melting in the mouth and improvement in texture have been made. It is disclosed (Patent Documents 1 to 4).
- an object of the present invention is to improve the shape-retaining property when eating a frozen dessert without impairing the original texture and flavor of the frozen dessert.
- the present inventors have completed the present invention by blending a random transesterified oil prepared to a specific fatty acid composition and a POP-containing triglyceride.
- the present invention (1) A kneaded oil for frozen desserts containing a random transesterified oil satisfying the following (A) and (B) and a POP-containing triglyceride.
- A The content of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 30% by mass.
- B The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition is 55 to 80% by mass.
- POP is a triglyceride in which palmitic acid is bonded to the 1st and 3rd positions and oleic acid is bonded to the 2nd position.
- the content of random transesterification oil is 1% by mass to 30% by mass, and the content of POP-containing triglyceride is 99.
- Kneaded oil and fat for cold confectionery which is by mass% to 70% by mass.
- C) The content of oleic acid in the constituent fatty acid composition is 10% by mass or less
- the content of POP in the POP-containing triglyceride is 30% by mass to 75% by mass, any of (1) to (3).
- Kneaded fats and oils for frozen desserts (5) A frozen dessert using 1 to 20 parts by mass of the kneaded fat or oil for frozen dessert according to any one of (1) to (4) with respect to 100 parts by mass of the frozen dessert. (6) A method for improving the shape retention of frozen desserts using any of the kneaded fats and oils for frozen desserts according to any one of (1) to (4).
- the kneaded oil and fat for frozen desserts of the present invention contains a random transesterified oil satisfying the following (A) and (B), and a POP-containing triglyceride.
- A The content of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 30% by mass.
- B The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition is 55 to 80% by mass.
- POP is a triglyceride in which palmitic acid is bound at the 1st and 3rd positions and oleic acid is bound at the 2nd position.
- the random transesterified oil constituting the kneaded fat for cold confectionery of the present invention preferably contains 1 to 25% by mass, more preferably 5 to 25% by mass of saturated fatty acids having 6 to 10 carbon atoms in the composition of (A) constituent fatty acids. It is 20% by mass.
- the random transesterified oil constituting the kneaded fat for cold confectionery of the present invention preferably contains 60 to 80% by mass, more preferably 60 to 80% by mass of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition (B). It is 75% by mass.
- the random transesterified oil constituting the kneaded oil for frozen dessert of the present invention preferably contains 10% by mass or less of oleic acid, more preferably 8% by mass or less, still more preferably 7 in the constituent fatty acid composition (C). It is less than mass%.
- oils and fats can be prepared and used as long as the above composition is satisfied.
- Oils and fats that can be used include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, Benibana oil, saflower oil, olive oil, sesame oil, palm oil, palm oil, palm kernel oil, Medium-chain fatty acid-bound fats and oils (MCT), shea butter, vegetable fats and oils such as monkey fats, animal fats such as beef fats, pig fats and milk fats, algae oils, and processed fats and oils that have been separated, hydrogenated, ester-exchanged, etc. Further, these mixed oils and fats can be exemplified.
- raw materials for the random ester exchange oil constituting the present invention preferably coconut oil, palm kernel oil, medium chain fatty acid-bound oil (MCT), milk fat, etc., and processed oils and fats obtained by separating, hydrogenating, ester exchange, etc. Further, these mixed oils and fats can be exemplified.
- the POP-containing triglyceride constituting the kneaded fat for frozen dessert of the present invention preferably has a POP content of 30% by mass to 75% by mass, more preferably 30% by mass to 70% by mass, and further preferably 35% by mass to 70%. It is mass%.
- POP-containing triglyceride constituting the present invention preferably palm-separated medium-melting point fats and oils can be used.
- the kneaded oil and fat for frozen desserts of the present invention preferably has a random transesterification oil content of 1% by mass to 30% by mass and a POP-containing triglyceride content of 99% by mass to 70% by mass. More preferably, the content of the random ester exchange oil is 2% by mass to 30% by mass, the content of the POP-containing triglyceride is 98% by mass to 70% by mass, and more preferably the content of the random ester exchange oil is 2% by mass.
- a preferred embodiment of the frozen dessert using the kneaded fat and oil for frozen dessert of the present invention is a formulation containing 1 to 20 parts by mass of the kneaded fat and oil for frozen dessert of the present invention with respect to 100 parts by mass of the frozen dessert.
- the type of frozen dessert in the present invention is not particularly limited as long as it is a confectionery that is eaten in a frozen temperature range, but as a typical example, "Ministry Ordinance on Ingredient Standards for Milk and Milk Products", so-called “milk”.
- milk examples include ice cream, ice milk, and lacto ice specified in the "Ministry Ordinance” and frozen desserts specified in the "Standards for Foods, Additives, etc.” announced by the Ministry of Health and Welfare.
- Ice creams such as ice cream, ice milk, and lacto ice usually contain a fat source, non-fat milk solids, sugar, emulsifier, and water as main components.
- a typical example of the frozen dessert of the present invention is ice cream, and the components of the ice cream are milk fat, non-fat milk solids, sweetener, stabilizer, emulsifier, flavoring agent, coloring agent, water and the like. Become.
- the raw materials are mixed and dissolved, and after treatments such as homogenization and sterilization, the raw materials are cooled to prepare a raw material mixed liquid called a mix.
- This mixed solution is usually put into use through a storage process called aging.
- n-octanoic acid (8 carbon atoms) and n-decanoic acid (10 carbon atoms) are constituent fatty acids, and the weight ratio of these is 60:40, MCT-64 (manufactured by Fuji Oil Co., Ltd.). )It was used.
- transesterified oils E1 to E6 were random transesterified oils satisfying all of the following (A) and (B).
- -The transesterified oils E1 to E3 and E5 to E6 were random transesterified oils further satisfying the following (C).
- C The content of oleic acid in the constituent fatty acid composition is 10% by mass or less.
- the prepared random transesterified oils E1 to E6 and POP-containing triglyceride were mixed at a ratio of 10:90 to obtain kneaded oils and fats 1 to 6 for frozen desserts.
- POP-containing triglyceride a melting point fat in palm (IV46 rising melting point 29 ° C. manufactured by Fuji Oil Co., Ltd.) was used.
- Lactic ice was prepared and evaluated using the prepared kneaded oil and fat for frozen desserts.
- the melting point oil and fat in palm (Fuji Oil Co., Ltd. IV46, rising melting point 29 ° C) is shown in Comparative Example 1
- the hardened coconut oil (Fuji Oil Co., Ltd. IV ⁇ 1 rising melting point 32 ° C) is shown in Comparative Example 2.
- the lacto ice was prepared according to the following procedure according to the blending amount shown in Table 4. 1. Mix milk powder, granulated sugar, starch syrup, emulsifier, and stabilizer. 2. Add 1 mixed with warm ion-exchanged water (product temperature 70 ° C or higher). 3. Add frozen sweetened egg yolk and fat in this order while stirring (5000 rpm) with a homomixer. 4. Stir for 19 minutes. 5. After 19 minutes, turn on the vanilla flavor. 6. Stop stirring 1 minute after adding the flavor. 7. Apply a high pressure homomixer (120 kgf / cm) 1 pass. 8. Refrigerate overnight for aging. 9. Freeze for 15 to 30 minutes with an ice creamer (Delonghi machine). 10. Perform shock freezing at -40 ° C for 60 minutes. 11. Store frozen. The obtained lacto ice is used as the frozen dessert of the present invention.
- Examples 1 to 3 and Examples 5 to 6 using the kneaded oil for frozen dessert containing the random transesterified oil satisfying the following (C) have the same refreshing feeling as Comparative Example 2. Moreover, a more excellent flavor than that of Example 4 was obtained, in which no unpleasant taste was felt.
- Example 1 and Example 5 have a larger residual amount of lacto ice (frozen dessert) than Comparative Example 1 and Comparative Example 2 in the total measurement time, Example 1 and Example 5 are compared with Comparative Example 1 and Comparative Example 2. Also showed high shape retention.
- the frozen dessert of the example was excellent in both texture (providing a refreshing feeling and reducing unpleasant taste) and shape retention, and a frozen dessert superior to the conventional palm medium melting point oil and hardened coconut oil was obtained. ..
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Abstract
The purpose of the present invention is to improve the shape retention properties of a frozen dessert on eating without spoiling the original texture and flavor of the frozen dessert. Provided is an oil or fat for frozen desserts, said oil or fat comprising a random transesterified oil that has a fatty acid composition adjusted to a preset value and a POP-containing triglyceride.
Description
本発明は、冷菓用油脂およびそれを使用した冷菓に関する。
The present invention relates to fats and oils for frozen desserts and frozen desserts using the same.
従来から、アイスクリーム類と呼ばれる、アイスクリームやアイスミルク、ラクトアイス等の製造において、風味の付与、食感の改良、物性の改善などを目的として油脂が配合されている。
Conventionally, in the production of ice cream, ice milk, lacto ice, etc., which are called ice creams, fats and oils have been blended for the purpose of imparting flavor, improving texture, and improving physical characteristics.
アイスクリーム類等、冷菓の製造の際には、まず原料を混合溶解し、均質化、殺菌等の処理後、それを冷却してミックスと呼ばれる原料混合液を作製する。このミックス液は通常エージングという貯蔵工程を経て使用に供される。このミックス液をフリージングして、充填・包装工程の後、硬化工程にて凍結されて最終製品である冷菓が得られる。（以降ミックス液を「冷菓ミックス」という。）
When manufacturing frozen desserts such as ice cream, the raw materials are first mixed and dissolved, homogenized, sterilized, etc., and then cooled to prepare a raw material mixture called a mix. This mixed solution is usually put into use through a storage process called aging. This mixed liquid is frozen, and after the filling and packaging steps, it is frozen in the curing step to obtain the final product, frozen dessert. (Hereafter, the mixed liquid is called "frozen dessert mix".)
油脂を冷菓に用いる場合、乳脂とは異なる様々な機能、特徴を利用することが可能となり、これまでにもいくつかの試みがなされてきた。例えば、植物性油脂の融解性状を利用した冷菓の食感改良方法が提案されている。特許文献１ではココアバターを使用する方法、特許文献２ではヤシ油６０～８０％とパーム油４０～２０％との混合油を使用する方法、特許文献３では対称型トリグリセリド（ＳＵＳ）を４０％以上含有する油脂９５～４０％とラウリン系油脂５～６０％を含有させる方法が開示されている。さらに、特許文献４では、非ラウリン系油脂由来のＳＳＳ型トリグリセリド及びＳＵＳ型トリグリセリド、並びにラウリン系油脂を使用することによって、乳脂含有率が低い冷菓において、口どけ、コク味に優れた冷菓が得られることが開示されている。
When fats and oils are used in frozen desserts, it has become possible to utilize various functions and features that are different from milk fats, and several attempts have been made so far. For example, a method for improving the texture of frozen desserts using the melting properties of vegetable oils and fats has been proposed. Patent Document 1 uses cocoa butter, Patent Document 2 uses a mixed oil of 60 to 80% coconut oil and 40 to 20% palm oil, and Patent Document 3 uses 40% symmetric triglyceride (SUS). A method of containing 95 to 40% of the above-mentioned fats and oils and 5 to 60% of lauric-based fats and oils is disclosed. Further, in Patent Document 4, by using SSS-type triglyceride and SUS-type triglyceride derived from non-lauric-based fats and oils, and lauric-based fats and oils, frozen desserts having a low milk fat content can be obtained in a frozen dessert with excellent melting and richness. It is disclosed that it will be done.
前記の通り、冷凍下で製造し流通される冷菓においては、保形性の向上は求められることがなく、冷菓に油脂を利用する従来技術に関しては、口どけ向上や食感の改善に関する発明が開示されている（特許文献１～特許文献４）。
As described above, in frozen desserts manufactured and distributed under freezing, improvement in shape retention is not required, and in the prior art of using fats and oils in frozen desserts, inventions relating to improvement in melting in the mouth and improvement in texture have been made. It is disclosed (Patent Documents 1 to 4).
一方で近年冷菓においても様々な形態の菓子と組み合わされて使用されて喫食される場面も増加してきている。かかる用途においては、室温での喫食時に直ちに融解してしまうという新たな課題が見出された。
油脂を含む食品の保形性を向上させる一般的な手法は、比較的融点の高い成分を含む油脂を使用することである。ところが、融点の高い油脂を使用すると、特に冷菓では顕著に口どけや食感が悪化し、さらに冷菓特有のすっきり感が損なわれてしまうため、通常の油脂の利用では解決できない困難な課題であった。 On the other hand, in recent years, the number of frozen desserts that are used in combination with various types of confectionery and eaten is increasing. In such applications, a new problem has been found in which it melts immediately when eaten at room temperature.
A common method for improving the shape retention of foods containing fats and oils is to use fats and oils containing components having a relatively high melting point. However, when fats and oils with a high melting point are used, the mouthfeel and texture are significantly deteriorated, especially in frozen desserts, and the refreshing feeling peculiar to frozen desserts is impaired. rice field.
油脂を含む食品の保形性を向上させる一般的な手法は、比較的融点の高い成分を含む油脂を使用することである。ところが、融点の高い油脂を使用すると、特に冷菓では顕著に口どけや食感が悪化し、さらに冷菓特有のすっきり感が損なわれてしまうため、通常の油脂の利用では解決できない困難な課題であった。 On the other hand, in recent years, the number of frozen desserts that are used in combination with various types of confectionery and eaten is increasing. In such applications, a new problem has been found in which it melts immediately when eaten at room temperature.
A common method for improving the shape retention of foods containing fats and oils is to use fats and oils containing components having a relatively high melting point. However, when fats and oils with a high melting point are used, the mouthfeel and texture are significantly deteriorated, especially in frozen desserts, and the refreshing feeling peculiar to frozen desserts is impaired. rice field.
よって本発明の目的は、冷菓本来の食感や風味を損なうことなく、冷菓喫食時の保形性を向上することにある。
Therefore, an object of the present invention is to improve the shape-retaining property when eating a frozen dessert without impairing the original texture and flavor of the frozen dessert.
本発明者らは上記課題を解決すべく鋭意検討を重ねた結果、特定の脂肪酸組成に調製したランダムエステル交換油と、ＰＯＰ含有トリグリセリドを配合することで、本発明を完成するに至った。
As a result of diligent studies to solve the above problems, the present inventors have completed the present invention by blending a random transesterified oil prepared to a specific fatty acid composition and a POP-containing triglyceride.
すなわち、本発明は、
（１） 下記（Ａ）および（Ｂ）を満たすランダムエステル交換油、ならびにＰＯＰ含有トリグリセリドを含む、冷菓用練りこみ油脂、
（Ａ）構成脂肪酸組成中、炭素数６～１０の飽和脂肪酸の含有量が０．３～３０質量％
（Ｂ）構成脂肪酸組成中、炭素数１２～１４の飽和脂肪酸の含有量が５５～８０質量％
但しＰＯＰは１位と３位にパルミチン酸、２位にオレイン酸が結合されたトリグリセリド
（２） ランダムエステル交換油の含有量が１質量％～３０質量％、およびＰＯＰ含有トリグリセリドの含有量が９９質量％～７０質量％である、（１）の冷菓用練りこみ油脂、
（３） ランダムエステル交換油がさらに下記（Ｃ）を満たす、（１）または（２）の冷菓用練りこみ油脂、
（Ｃ）構成脂肪酸組成中、オレイン酸の含有量が１０質量％以下
（４） ＰＯＰ含有トリグリセリド中のＰＯＰ含有量が３０質量％～７５質量％である、（１）～（３）のいずれかの冷菓用練りこみ油脂、
（５） 冷菓１００質量部に対して、（１）～（４）のいずれかの冷菓用練りこみ油脂を、１～２０質量部使用した冷菓、
（６） （１）～（４）のいずれかの冷菓用練りこみ油脂を使用した冷菓の保形性を向上させる方法、である。 That is, the present invention
(1) A kneaded oil for frozen desserts containing a random transesterified oil satisfying the following (A) and (B) and a POP-containing triglyceride.
(A) The content of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 30% by mass.
(B) The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition is 55 to 80% by mass.
However, POP is a triglyceride in which palmitic acid is bonded to the 1st and 3rd positions and oleic acid is bonded to the 2nd position. (2) The content of random transesterification oil is 1% by mass to 30% by mass, and the content of POP-containing triglyceride is 99. (1) Kneaded oil and fat for cold confectionery, which is by mass% to 70% by mass.
(3) The kneaded oil for frozen dessert of (1) or (2), wherein the random transesterified oil further satisfies the following (C).
(C) The content of oleic acid in the constituent fatty acid composition is 10% by mass or less (4) The content of POP in the POP-containing triglyceride is 30% by mass to 75% by mass, any of (1) to (3). Kneaded fats and oils for frozen desserts,
(5) A frozen dessert using 1 to 20 parts by mass of the kneaded fat or oil for frozen dessert according to any one of (1) to (4) with respect to 100 parts by mass of the frozen dessert.
(6) A method for improving the shape retention of frozen desserts using any of the kneaded fats and oils for frozen desserts according to any one of (1) to (4).
（１） 下記（Ａ）および（Ｂ）を満たすランダムエステル交換油、ならびにＰＯＰ含有トリグリセリドを含む、冷菓用練りこみ油脂、
（Ａ）構成脂肪酸組成中、炭素数６～１０の飽和脂肪酸の含有量が０．３～３０質量％
（Ｂ）構成脂肪酸組成中、炭素数１２～１４の飽和脂肪酸の含有量が５５～８０質量％
但しＰＯＰは１位と３位にパルミチン酸、２位にオレイン酸が結合されたトリグリセリド
（２） ランダムエステル交換油の含有量が１質量％～３０質量％、およびＰＯＰ含有トリグリセリドの含有量が９９質量％～７０質量％である、（１）の冷菓用練りこみ油脂、
（３） ランダムエステル交換油がさらに下記（Ｃ）を満たす、（１）または（２）の冷菓用練りこみ油脂、
（Ｃ）構成脂肪酸組成中、オレイン酸の含有量が１０質量％以下
（４） ＰＯＰ含有トリグリセリド中のＰＯＰ含有量が３０質量％～７５質量％である、（１）～（３）のいずれかの冷菓用練りこみ油脂、
（５） 冷菓１００質量部に対して、（１）～（４）のいずれかの冷菓用練りこみ油脂を、１～２０質量部使用した冷菓、
（６） （１）～（４）のいずれかの冷菓用練りこみ油脂を使用した冷菓の保形性を向上させる方法、である。 That is, the present invention
(1) A kneaded oil for frozen desserts containing a random transesterified oil satisfying the following (A) and (B) and a POP-containing triglyceride.
(A) The content of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 30% by mass.
(B) The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition is 55 to 80% by mass.
However, POP is a triglyceride in which palmitic acid is bonded to the 1st and 3rd positions and oleic acid is bonded to the 2nd position. (2) The content of random transesterification oil is 1% by mass to 30% by mass, and the content of POP-containing triglyceride is 99. (1) Kneaded oil and fat for cold confectionery, which is by mass% to 70% by mass.
(3) The kneaded oil for frozen dessert of (1) or (2), wherein the random transesterified oil further satisfies the following (C).
(C) The content of oleic acid in the constituent fatty acid composition is 10% by mass or less (4) The content of POP in the POP-containing triglyceride is 30% by mass to 75% by mass, any of (1) to (3). Kneaded fats and oils for frozen desserts,
(5) A frozen dessert using 1 to 20 parts by mass of the kneaded fat or oil for frozen dessert according to any one of (1) to (4) with respect to 100 parts by mass of the frozen dessert.
(6) A method for improving the shape retention of frozen desserts using any of the kneaded fats and oils for frozen desserts according to any one of (1) to (4).
本発明により、冷菓喫食時の保形性に優れ、かつ食感や風味が良好な冷菓を提供することができる。
INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a frozen dessert having excellent shape retention when eating a frozen dessert and having a good texture and flavor.
本発明の冷菓用練りこみ油脂は、下記（Ａ）及び（Ｂ）を満たすランダムエステル交換油、並びにＰＯＰ含有トリグリセリドを含有する。
（Ａ）構成脂肪酸組成中、炭素数６～１０の飽和脂肪酸の含有量が０．３～３０質量％
（Ｂ）構成脂肪酸組成中、炭素数１２～１４の飽和脂肪酸の含有量が５５～８０質量％
但しＰＯＰは１位と３位にパルミチン酸、２位にオレイン酸が結合されたトリグリセリド The kneaded oil and fat for frozen desserts of the present invention contains a random transesterified oil satisfying the following (A) and (B), and a POP-containing triglyceride.
(A) The content of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 30% by mass.
(B) The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition is 55 to 80% by mass.
However, POP is a triglyceride in which palmitic acid is bound at the 1st and 3rd positions and oleic acid is bound at the 2nd position.
（Ａ）構成脂肪酸組成中、炭素数６～１０の飽和脂肪酸の含有量が０．３～３０質量％
（Ｂ）構成脂肪酸組成中、炭素数１２～１４の飽和脂肪酸の含有量が５５～８０質量％
但しＰＯＰは１位と３位にパルミチン酸、２位にオレイン酸が結合されたトリグリセリド The kneaded oil and fat for frozen desserts of the present invention contains a random transesterified oil satisfying the following (A) and (B), and a POP-containing triglyceride.
(A) The content of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 30% by mass.
(B) The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition is 55 to 80% by mass.
However, POP is a triglyceride in which palmitic acid is bound at the 1st and 3rd positions and oleic acid is bound at the 2nd position.
本発明の冷菓用練りこみ油脂を構成するランダムエステル交換油は、好ましくは（Ａ）構成脂肪酸組成中、炭素数６～１０の飽和脂肪酸の含有量が１～２５質量％、より好ましくは５～２０質量％である。
The random transesterified oil constituting the kneaded fat for cold confectionery of the present invention preferably contains 1 to 25% by mass, more preferably 5 to 25% by mass of saturated fatty acids having 6 to 10 carbon atoms in the composition of (A) constituent fatty acids. It is 20% by mass.
本発明の冷菓用練りこみ油脂を構成するランダムエステル交換油は、好ましくは（Ｂ）構成脂肪酸組成中、炭素数１２～１４の飽和脂肪酸の含有量が６０～８０質量％、より好ましくは６０～７５質量％である。
The random transesterified oil constituting the kneaded fat for cold confectionery of the present invention preferably contains 60 to 80% by mass, more preferably 60 to 80% by mass of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition (B). It is 75% by mass.
本発明の冷菓用練りこみ油脂を構成するランダムエステル交換油は、好ましくは（Ｃ）構成脂肪酸組成中、オレイン酸の含有量が１０質量％以下、より好ましくは８質量％以下、さらに好ましくは７質量％以下である。
The random transesterified oil constituting the kneaded oil for frozen dessert of the present invention preferably contains 10% by mass or less of oleic acid, more preferably 8% by mass or less, still more preferably 7 in the constituent fatty acid composition (C). It is less than mass%.
本発明を構成するランダムエステル交換油の原材料としては、前記構成を満たせば、種々の油脂類の配合量を調製して使用することができる。使用することができる油脂類としては、大豆油、菜種油、コーン油、綿実油、落花生油、ひまわり油、こめ油、ベニバナ油、サフラワー油、オリーブ油、ゴマ油、パーム油、ヤシ油、パーム核油、中鎖脂肪酸結合油脂（ＭＣＴ）、シア脂、サル脂等の植物油脂及び牛脂、豚脂、乳脂等の動物脂、藻類油、並びにこれらを分別、水素添加、エステル交換等を施した加工油脂、さらにこれらの混合油脂等が例示できる。
As the raw material of the random transesterified oil constituting the present invention, various oils and fats can be prepared and used as long as the above composition is satisfied. Oils and fats that can be used include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, Benibana oil, saflower oil, olive oil, sesame oil, palm oil, palm oil, palm kernel oil, Medium-chain fatty acid-bound fats and oils (MCT), shea butter, vegetable fats and oils such as monkey fats, animal fats such as beef fats, pig fats and milk fats, algae oils, and processed fats and oils that have been separated, hydrogenated, ester-exchanged, etc. Further, these mixed oils and fats can be exemplified.
本発明を構成するランダムエステル交換油の原材料として、好ましくはヤシ油、パーム核油、中鎖脂肪酸結合油脂（ＭＣＴ）、乳脂等、並びにこれらを分別、水素添加、エステル交換等を施した加工油脂、さらにこれらの混合油脂等が例示できる。
As raw materials for the random ester exchange oil constituting the present invention, preferably coconut oil, palm kernel oil, medium chain fatty acid-bound oil (MCT), milk fat, etc., and processed oils and fats obtained by separating, hydrogenating, ester exchange, etc. Further, these mixed oils and fats can be exemplified.
本発明の冷菓用練りこみ油脂を構成するＰＯＰ含有トリグリセリドは、好ましくは、ＰＯＰ含有量が３０質量％～７５質量％、より好ましくは３０質量％～７０質量％、さらに好ましくは３５質量％～７０質量％である。
The POP-containing triglyceride constituting the kneaded fat for frozen dessert of the present invention preferably has a POP content of 30% by mass to 75% by mass, more preferably 30% by mass to 70% by mass, and further preferably 35% by mass to 70%. It is mass%.
本発明を構成するＰＯＰ含有トリグリセリドとして、好ましくはパーム分別中融点油脂を使用することができる。
As the POP-containing triglyceride constituting the present invention, preferably palm-separated medium-melting point fats and oils can be used.
本発明の冷菓用練りこみ油脂は、好ましくは、ランダムエステル交換油の含有量が１質量％～３０質量％、及びＰＯＰ含有トリグリセリドの含有量が９９質量％～７０質量％である。
より好ましくは、ランダムエステル交換油の含有量が２質量％～３０質量％、及びＰＯＰ含有トリグリセリドの含有量が９８質量％～７０質量％、さらに好ましくは、ランダムエステル交換油の含有量が２質量％～２５質量％、及びＰＯＰ含有トリグリセリドの含有量が９８質量％～７５質量％、さらにより好ましくは、ランダムエステル交換油の含有量が３質量％～２５質量％、及びＰＯＰ含有トリグリセリドの含有量が９７質量％～７５質量％である。 The kneaded oil and fat for frozen desserts of the present invention preferably has a random transesterification oil content of 1% by mass to 30% by mass and a POP-containing triglyceride content of 99% by mass to 70% by mass.
More preferably, the content of the random ester exchange oil is 2% by mass to 30% by mass, the content of the POP-containing triglyceride is 98% by mass to 70% by mass, and more preferably the content of the random ester exchange oil is 2% by mass. % To 25% by mass, and POP-containing triglyceride content of 98% by mass to 75% by mass, and even more preferably, random ester exchange oil content of 3% by mass to 25% by mass, and POP-containing triglyceride content. Is 97% by mass to 75% by mass.
より好ましくは、ランダムエステル交換油の含有量が２質量％～３０質量％、及びＰＯＰ含有トリグリセリドの含有量が９８質量％～７０質量％、さらに好ましくは、ランダムエステル交換油の含有量が２質量％～２５質量％、及びＰＯＰ含有トリグリセリドの含有量が９８質量％～７５質量％、さらにより好ましくは、ランダムエステル交換油の含有量が３質量％～２５質量％、及びＰＯＰ含有トリグリセリドの含有量が９７質量％～７５質量％である。 The kneaded oil and fat for frozen desserts of the present invention preferably has a random transesterification oil content of 1% by mass to 30% by mass and a POP-containing triglyceride content of 99% by mass to 70% by mass.
More preferably, the content of the random ester exchange oil is 2% by mass to 30% by mass, the content of the POP-containing triglyceride is 98% by mass to 70% by mass, and more preferably the content of the random ester exchange oil is 2% by mass. % To 25% by mass, and POP-containing triglyceride content of 98% by mass to 75% by mass, and even more preferably, random ester exchange oil content of 3% by mass to 25% by mass, and POP-containing triglyceride content. Is 97% by mass to 75% by mass.
本発明の冷菓用練りこみ油脂を使用した冷菓の好ましい態様は、冷菓１００質量部に対して、本発明の冷菓用練りこみ油脂を１～ ２０質量部含有する配合が例示できる。
A preferred embodiment of the frozen dessert using the kneaded fat and oil for frozen dessert of the present invention is a formulation containing 1 to 20 parts by mass of the kneaded fat and oil for frozen dessert of the present invention with respect to 100 parts by mass of the frozen dessert.
本発明における冷菓は、冷凍温度域で喫食される菓子類であれば、特にその種類は限定されないが、代表的なものとして、「乳及び乳製品の成分規格等に関する省令」、いわゆる、「乳等省令」で規定される、アイスクリーム、アイスミルク、ラクトアイスや、厚生省告示「食品、添加物等の規格基準」で規定される氷菓が挙げられる。
The type of frozen dessert in the present invention is not particularly limited as long as it is a confectionery that is eaten in a frozen temperature range, but as a typical example, "Ministry Ordinance on Ingredient Standards for Milk and Milk Products", so-called "milk". Examples include ice cream, ice milk, and lacto ice specified in the "Ministry Ordinance" and frozen desserts specified in the "Standards for Foods, Additives, etc." announced by the Ministry of Health and Welfare.
アイスクリーム、アイスミルク、ラクトアイス等のアイスクリーム類は、通常、脂肪源、無脂乳固形分、糖分、乳化剤および水を主要成分とする。
本発明の冷菓の代表的な例示がアイスクリーム類であって、アイスクリーム類の成分は、乳脂肪、無脂乳固形分、甘味料、安定剤、乳化剤、香味料、着色料、水分などからなる。 Ice creams such as ice cream, ice milk, and lacto ice usually contain a fat source, non-fat milk solids, sugar, emulsifier, and water as main components.
A typical example of the frozen dessert of the present invention is ice cream, and the components of the ice cream are milk fat, non-fat milk solids, sweetener, stabilizer, emulsifier, flavoring agent, coloring agent, water and the like. Become.
本発明の冷菓の代表的な例示がアイスクリーム類であって、アイスクリーム類の成分は、乳脂肪、無脂乳固形分、甘味料、安定剤、乳化剤、香味料、着色料、水分などからなる。 Ice creams such as ice cream, ice milk, and lacto ice usually contain a fat source, non-fat milk solids, sugar, emulsifier, and water as main components.
A typical example of the frozen dessert of the present invention is ice cream, and the components of the ice cream are milk fat, non-fat milk solids, sweetener, stabilizer, emulsifier, flavoring agent, coloring agent, water and the like. Become.
冷菓の製造方法を例示すると、まず原料を混合溶解し、均質化、殺菌等の処理後、それを冷却してミックスと呼ばれる原料混合液を作製する。このミックス液は通常エージングという貯蔵工程を経て使用に供される。冷菓はこのミックス液を工場にてフリージングして凍結し冷菓の最終製品として流通・販売する場合と、ミックス液の状態で流通され店頭にてフリージング後に最終製品である冷菓として販売する方法がある。
To give an example of a method for producing frozen desserts, first, the raw materials are mixed and dissolved, and after treatments such as homogenization and sterilization, the raw materials are cooled to prepare a raw material mixed liquid called a mix. This mixed solution is usually put into use through a storage process called aging. There are two methods for frozen desserts: one is to freeze the mixed liquid at the factory and freeze it, and then distribute and sell it as the final product of the frozen dessert.
以下に本発明の実施例を示し、本発明をより詳細に説明する。なお、例中、％および部はいずれも重量基準を意味する。
Examples of the present invention will be shown below, and the present invention will be described in more detail. In the example,% and part both mean weight-based.
（分析方法）
（脂肪酸組成）
日本油化学協会基準油脂分析試験法（１９９６年版）２．４．１． ２メチルエステル化法（三フッ化ホウ素メタノール法）に規定の方法に準じて測定した。 (Analysis method)
(Fatty acid composition)
Japan Oil Chemistry Association Standard Oil and Fat Analysis Test Method (1996 edition) 2.4.1. The measurement was carried out according to the method specified in the 2-methylesterification method (boron trifluoride methanol method).
（脂肪酸組成）
日本油化学協会基準油脂分析試験法（１９９６年版）２．４．１． ２メチルエステル化法（三フッ化ホウ素メタノール法）に規定の方法に準じて測定した。 (Analysis method)
(Fatty acid composition)
Japan Oil Chemistry Association Standard Oil and Fat Analysis Test Method (1996 edition) 2.4.1. The measurement was carried out according to the method specified in the 2-methylesterification method (boron trifluoride methanol method).
表１に記載の配合割合にて調合した原料油脂１．０ｋｇに、ナトリウムメチラートを触媒として１．５ｇ添加し、８０℃にて３０分ランダムエステル交換を行った後、常法に従い水洗／脱色／脱臭を行いエステル交換油脂Ｅ１～Ｅ６を得た。前記脂肪酸組成分析方法に従い脂肪酸組成を分析した結果を表２に示す。なお表２においてヨウ素価をＩＶと表記した。
中鎖脂肪酸結合油脂として、ｎ－オクタン酸（炭素数８）ｎ-デカン酸（炭素数１０）を構成脂肪酸とし、これらの重量比が６０：４０であるＭＣＴ－６４（不二製油株式会社製）を使用した。 To 1.0 kg of raw material fats and oils prepared at the blending ratios shown in Table 1, 1.5 g of sodium methylate was added as a catalyst, random transesterification was performed at 80 ° C. for 30 minutes, and then washing / decolorization was performed according to a conventional method. / Deodorization was performed to obtain transesterified fats and oils E1 to E6. Table 2 shows the results of analyzing the fatty acid composition according to the fatty acid composition analysis method. In Table 2, the iodine value is indicated as IV.
As the medium-chain fatty acid-bound fat and oil, n-octanoic acid (8 carbon atoms) and n-decanoic acid (10 carbon atoms) are constituent fatty acids, and the weight ratio of these is 60:40, MCT-64 (manufactured by Fuji Oil Co., Ltd.). )It was used.
中鎖脂肪酸結合油脂として、ｎ－オクタン酸（炭素数８）ｎ-デカン酸（炭素数１０）を構成脂肪酸とし、これらの重量比が６０：４０であるＭＣＴ－６４（不二製油株式会社製）を使用した。 To 1.0 kg of raw material fats and oils prepared at the blending ratios shown in Table 1, 1.5 g of sodium methylate was added as a catalyst, random transesterification was performed at 80 ° C. for 30 minutes, and then washing / decolorization was performed according to a conventional method. / Deodorization was performed to obtain transesterified fats and oils E1 to E6. Table 2 shows the results of analyzing the fatty acid composition according to the fatty acid composition analysis method. In Table 2, the iodine value is indicated as IV.
As the medium-chain fatty acid-bound fat and oil, n-octanoic acid (8 carbon atoms) and n-decanoic acid (10 carbon atoms) are constituent fatty acids, and the weight ratio of these is 60:40, MCT-64 (manufactured by Fuji Oil Co., Ltd.). )It was used.
脂肪酸組成の比較結果を表３に記載した。
The comparison results of fatty acid composition are shown in Table 3.
（表３の考察）
・エステル交換油Ｅ１～Ｅ６は、下記（Ａ）、（Ｂ）を全て満たすランダムエステル交換油であった。
（Ａ）構成脂肪酸組成中、炭素数６～１０の飽和脂肪酸の含有量が０．３～３０質量％
（Ｂ）構成脂肪酸組成中、炭素数１２～１４の飽和脂肪酸の含有量が５５～８０質量％
・エステル交換油Ｅ１～Ｅ３、Ｅ５～Ｅ６は、さらに下記（Ｃ）を満たすランダムエステル交換油であった。
（Ｃ）構成脂肪酸組成中、オレイン酸の含有量が１０質量％以下 (Discussion in Table 3)
-The transesterified oils E1 to E6 were random transesterified oils satisfying all of the following (A) and (B).
(A) The content of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 30% by mass.
(B) The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition is 55 to 80% by mass.
-The transesterified oils E1 to E3 and E5 to E6 were random transesterified oils further satisfying the following (C).
(C) The content of oleic acid in the constituent fatty acid composition is 10% by mass or less.
・エステル交換油Ｅ１～Ｅ６は、下記（Ａ）、（Ｂ）を全て満たすランダムエステル交換油であった。
（Ａ）構成脂肪酸組成中、炭素数６～１０の飽和脂肪酸の含有量が０．３～３０質量％
（Ｂ）構成脂肪酸組成中、炭素数１２～１４の飽和脂肪酸の含有量が５５～８０質量％
・エステル交換油Ｅ１～Ｅ３、Ｅ５～Ｅ６は、さらに下記（Ｃ）を満たすランダムエステル交換油であった。
（Ｃ）構成脂肪酸組成中、オレイン酸の含有量が１０質量％以下 (Discussion in Table 3)
-The transesterified oils E1 to E6 were random transesterified oils satisfying all of the following (A) and (B).
(A) The content of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 30% by mass.
(B) The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition is 55 to 80% by mass.
-The transesterified oils E1 to E3 and E5 to E6 were random transesterified oils further satisfying the following (C).
(C) The content of oleic acid in the constituent fatty acid composition is 10% by mass or less.
作製したランダムエステル交換油Ｅ１～Ｅ６とＰＯＰ含有トリグリセリドを１０：９０の比率で混合し、冷菓用練りこみ油脂１～６を得た。
なお、ＰＯＰ含有トリグリセリドとしてパーム中融点油脂（不二製油株式会社製 IV４６ 上昇融点２９℃）を使用した。 The prepared random transesterified oils E1 to E6 and POP-containing triglyceride were mixed at a ratio of 10:90 to obtain kneaded oils and fats 1 to 6 for frozen desserts.
As the POP-containing triglyceride, a melting point fat in palm (IV46 rising melting point 29 ° C. manufactured by Fuji Oil Co., Ltd.) was used.
なお、ＰＯＰ含有トリグリセリドとしてパーム中融点油脂（不二製油株式会社製 IV４６ 上昇融点２９℃）を使用した。 The prepared random transesterified oils E1 to E6 and POP-containing triglyceride were mixed at a ratio of 10:90 to obtain kneaded oils and fats 1 to 6 for frozen desserts.
As the POP-containing triglyceride, a melting point fat in palm (IV46 rising melting point 29 ° C. manufactured by Fuji Oil Co., Ltd.) was used.
作製した冷菓用練りこみ油脂を用いてラクトアイスを作製して評価した。なお、比較例として、比較例１にパーム中融点油脂（不二製油株式会社製 IV４６ 上昇融点２９℃）、比較例２に硬化ヤシ油（不二製油株式会社製 IV＜1 上昇融点３２℃）を使用して同様に冷菓を作製した。
Lactic ice was prepared and evaluated using the prepared kneaded oil and fat for frozen desserts. As comparative examples, the melting point oil and fat in palm (Fuji Oil Co., Ltd. IV46, rising melting point 29 ° C) is shown in Comparative Example 1, and the hardened coconut oil (Fuji Oil Co., Ltd. IV <1 rising melting point 32 ° C) is shown in Comparative Example 2. Was used to make a frozen dessert in the same manner.
（ラクトアイス作製方法）表４記載の配合量に従い下記手順で作製した。
1. 粉乳、グラニュー糖、粉末水あめ、乳化剤、安定剤を混合する。
2. 温めたイオン交換水（品温70℃以上）に混合した１を投入する。
3. ホモミキサーで攪拌（5000rpm）しながら凍結加糖卵黄、油脂の順で投入する
4. 19分間攪拌する。
5. 19分後にバニラフレーバーを投入する。
6. フレーバー投入1分後に攪拌を停止する。
7. 高圧ホモミキサーをかける（120 kgf/cm）1pass。
8. 冷蔵で一晩エージングを行う。
9. アイスクリーマー（デロンギ機）でフリージングを15～30分行う。
10. -40℃でショックフリージングを60分行う。
11. 冷凍保存する。
得られたラクトアイスを本発明の冷菓とする。 (Lactic ice preparation method) The lacto ice was prepared according to the following procedure according to the blending amount shown in Table 4.
1. Mix milk powder, granulated sugar, starch syrup, emulsifier, and stabilizer.
2. Add 1 mixed with warm ion-exchanged water (product temperature 70 ° C or higher).
3. Add frozen sweetened egg yolk and fat in this order while stirring (5000 rpm) with a homomixer.
4. Stir for 19 minutes.
5. After 19 minutes, turn on the vanilla flavor.
6. Stop stirring 1 minute after adding the flavor.
7. Apply a high pressure homomixer (120 kgf / cm) 1 pass.
8. Refrigerate overnight for aging.
9. Freeze for 15 to 30 minutes with an ice creamer (Delonghi machine).
10. Perform shock freezing at -40 ° C for 60 minutes.
11. Store frozen.
The obtained lacto ice is used as the frozen dessert of the present invention.
1. 粉乳、グラニュー糖、粉末水あめ、乳化剤、安定剤を混合する。
2. 温めたイオン交換水（品温70℃以上）に混合した１を投入する。
3. ホモミキサーで攪拌（5000rpm）しながら凍結加糖卵黄、油脂の順で投入する
4. 19分間攪拌する。
5. 19分後にバニラフレーバーを投入する。
6. フレーバー投入1分後に攪拌を停止する。
7. 高圧ホモミキサーをかける（120 kgf/cm）1pass。
8. 冷蔵で一晩エージングを行う。
9. アイスクリーマー（デロンギ機）でフリージングを15～30分行う。
10. -40℃でショックフリージングを60分行う。
11. 冷凍保存する。
得られたラクトアイスを本発明の冷菓とする。 (Lactic ice preparation method) The lacto ice was prepared according to the following procedure according to the blending amount shown in Table 4.
1. Mix milk powder, granulated sugar, starch syrup, emulsifier, and stabilizer.
2. Add 1 mixed with warm ion-exchanged water (product temperature 70 ° C or higher).
3. Add frozen sweetened egg yolk and fat in this order while stirring (5000 rpm) with a homomixer.
4. Stir for 19 minutes.
5. After 19 minutes, turn on the vanilla flavor.
6. Stop stirring 1 minute after adding the flavor.
7. Apply a high pressure homomixer (120 kgf / cm) 1 pass.
8. Refrigerate overnight for aging.
9. Freeze for 15 to 30 minutes with an ice creamer (Delonghi machine).
10. Perform shock freezing at -40 ° C for 60 minutes.
11. Store frozen.
The obtained lacto ice is used as the frozen dessert of the present invention.
（風味評価方法）
・製造一日後のラクトアイスを下記基準で評価し結果を表５に記載した。
（１）すっきり感
1：もったりしている、すっきり感なし
2：1よりもすっきりだが、すっきり感不足
3：多少のすっきり感はあるが4よりは弱い
4：すっきり感あり
（２）雑味
1：雑味あり
2：雑味を少し感じる
3：雑味のような違和感を後味で少し感じる
4：雑味なし (Flavor evaluation method)
-Lactic ice one day after production was evaluated according to the following criteria, and the results are shown in Table 5.
(1) Clean feeling
1: Loose, no refreshing feeling
Cleaner than 2: 1 but lacking in cleanliness
3: There is a feeling of cleanliness, but it is weaker than 4.
4: There is a refreshing feeling
(2) Miscellaneous taste
1: There is miscellaneous taste
2: Feel a little miscellaneous taste
3: Feel a little discomfort like miscellaneous taste in the aftertaste
4: No miscellaneous taste
・製造一日後のラクトアイスを下記基準で評価し結果を表５に記載した。
（１）すっきり感
1：もったりしている、すっきり感なし
2：1よりもすっきりだが、すっきり感不足
3：多少のすっきり感はあるが4よりは弱い
4：すっきり感あり
（２）雑味
1：雑味あり
2：雑味を少し感じる
3：雑味のような違和感を後味で少し感じる
4：雑味なし (Flavor evaluation method)
-Lactic ice one day after production was evaluated according to the following criteria, and the results are shown in Table 5.
(1) Clean feeling
1: Loose, no refreshing feeling
Cleaner than 2: 1 but lacking in cleanliness
3: There is a feeling of cleanliness, but it is weaker than 4.
4: There is a refreshing feeling
(2) Miscellaneous taste
1: There is miscellaneous taste
2: Feel a little miscellaneous taste
3: Feel a little discomfort like miscellaneous taste in the aftertaste
4: No miscellaneous taste
（表５の考察）
・下記（Ａ）、（Ｂ）を全て満たすランダムエステル交換油を含む冷菓用練り込み油脂を使用した実施例１～実施例６は、比較例１よりもすっきり感が改善されており、かつ雑味が低減された優れた風味であった。
（Ａ）構成脂肪酸組成中、炭素数６～１０の飽和脂肪酸の含有量が０．３～３０質量％
（Ｂ）構成脂肪酸組成中、炭素数１２～１４の飽和脂肪酸の含有量が５５～８０質量％
・さらに下記（Ｃ）を満たすランダムエステル交換油を含む冷菓用練り込み油脂を使用した実施例１～実施例３、実施例５～実施例６は、すっきり感が比較例２と同等であり、かつ雑味が感じられない、実施例４よりもさらに優れた風味が得られた。
（Ｃ）構成脂肪酸組成中、オレイン酸の含有量が１０質量％以下
・比較例１は、すっきり感が実施例１～６および比較例２よりも弱く、雑味が感じられた。 (Discussion in Table 5)
-Examples 1 to 6 using kneaded oils and fats for frozen desserts containing random transesterified oils satisfying all of the following (A) and (B) are improved in a refreshing feeling as compared with Comparative Example 1 and are miscellaneous. It was an excellent flavor with reduced taste.
(A) The content of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 30% by mass.
(B) The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition is 55 to 80% by mass.
Further, Examples 1 to 3 and Examples 5 to 6 using the kneaded oil for frozen dessert containing the random transesterified oil satisfying the following (C) have the same refreshing feeling as Comparative Example 2. Moreover, a more excellent flavor than that of Example 4 was obtained, in which no unpleasant taste was felt.
(C) In the composition of the constituent fatty acids, the content of oleic acid was 10% by mass or less.-In Comparative Example 1, the refreshing feeling was weaker than in Examples 1 to 6 and Comparative Example 2, and a miscellaneous taste was felt.
・下記（Ａ）、（Ｂ）を全て満たすランダムエステル交換油を含む冷菓用練り込み油脂を使用した実施例１～実施例６は、比較例１よりもすっきり感が改善されており、かつ雑味が低減された優れた風味であった。
（Ａ）構成脂肪酸組成中、炭素数６～１０の飽和脂肪酸の含有量が０．３～３０質量％
（Ｂ）構成脂肪酸組成中、炭素数１２～１４の飽和脂肪酸の含有量が５５～８０質量％
・さらに下記（Ｃ）を満たすランダムエステル交換油を含む冷菓用練り込み油脂を使用した実施例１～実施例３、実施例５～実施例６は、すっきり感が比較例２と同等であり、かつ雑味が感じられない、実施例４よりもさらに優れた風味が得られた。
（Ｃ）構成脂肪酸組成中、オレイン酸の含有量が１０質量％以下
・比較例１は、すっきり感が実施例１～６および比較例２よりも弱く、雑味が感じられた。 (Discussion in Table 5)
-Examples 1 to 6 using kneaded oils and fats for frozen desserts containing random transesterified oils satisfying all of the following (A) and (B) are improved in a refreshing feeling as compared with Comparative Example 1 and are miscellaneous. It was an excellent flavor with reduced taste.
(A) The content of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 30% by mass.
(B) The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition is 55 to 80% by mass.
Further, Examples 1 to 3 and Examples 5 to 6 using the kneaded oil for frozen dessert containing the random transesterified oil satisfying the following (C) have the same refreshing feeling as Comparative Example 2. Moreover, a more excellent flavor than that of Example 4 was obtained, in which no unpleasant taste was felt.
(C) In the composition of the constituent fatty acids, the content of oleic acid was 10% by mass or less.-In Comparative Example 1, the refreshing feeling was weaker than in Examples 1 to 6 and Comparative Example 2, and a miscellaneous taste was felt.
（保形性評価方法）
・製造一日後のラクトアイスを下記方法に従い保形性を評価した。
1.比較例1.2および実施例1.5のラクトアイスを各4cm×4cm×2cmにカット（約30ｇ）する。
2.1.でカットしたラクトアイスを網（8mm×8mm）の上に静置する。
3.20℃インキュベータ内にて静置し、ラクトアイスが溶け落ちた後の網上の残量（g）を計測し、アイス残存量（％）計算値を10分毎に記録する。
測定値を表６に記載した。
(Shape retention evaluation method)
-The shape retention of lacto ice one day after production was evaluated according to the following method.
1. Cut the lacto ice of Comparative Example 1.2 and Example 1.5 into 4 cm x 4 cm x 2 cm (about 30 g).
Place the lacto ice cut in 2.1. On a net (8 mm x 8 mm).
3. Let stand in a 20 ° C incubator, measure the remaining amount (g) on the net after the lacto ice has melted down, and record the calculated ice residual amount (%) every 10 minutes.
The measured values are shown in Table 6.
・製造一日後のラクトアイスを下記方法に従い保形性を評価した。
1.比較例1.2および実施例1.5のラクトアイスを各4cm×4cm×2cmにカット（約30ｇ）する。
2.1.でカットしたラクトアイスを網（8mm×8mm）の上に静置する。
3.20℃インキュベータ内にて静置し、ラクトアイスが溶け落ちた後の網上の残量（g）を計測し、アイス残存量（％）計算値を10分毎に記録する。
測定値を表６に記載した。
-The shape retention of lacto ice one day after production was evaluated according to the following method.
1. Cut the lacto ice of Comparative Example 1.2 and Example 1.5 into 4 cm x 4 cm x 2 cm (about 30 g).
Place the lacto ice cut in 2.1. On a net (8 mm x 8 mm).
3. Let stand in a 20 ° C incubator, measure the remaining amount (g) on the net after the lacto ice has melted down, and record the calculated ice residual amount (%) every 10 minutes.
The measured values are shown in Table 6.
（表６の考察）
・実施例１及び実施例５は全測定時間において、比較例１及び比較例２よりもラクトアイス（冷菓）残存量が多いことから、実施例１及び実施例５は比較例１及び比較例２よりも高い保形性を示した。 (Discussion in Table 6)
-Since Example 1 and Example 5 have a larger residual amount of lacto ice (frozen dessert) than Comparative Example 1 and Comparative Example 2 in the total measurement time, Example 1 and Example 5 are compared with Comparative Example 1 and Comparative Example 2. Also showed high shape retention.
・実施例１及び実施例５は全測定時間において、比較例１及び比較例２よりもラクトアイス（冷菓）残存量が多いことから、実施例１及び実施例５は比較例１及び比較例２よりも高い保形性を示した。 (Discussion in Table 6)
-Since Example 1 and Example 5 have a larger residual amount of lacto ice (frozen dessert) than Comparative Example 1 and Comparative Example 2 in the total measurement time, Example 1 and Example 5 are compared with Comparative Example 1 and Comparative Example 2. Also showed high shape retention.
（総合評価）
総合評価結果を表７に記載した。
なお保型性評価基準は、比較例1と比較して、○：改善されている △：同等 ×：悪化している、で記載した。 (comprehensive evaluation)
The comprehensive evaluation results are shown in Table 7.
The shape retention evaluation criteria are described as ◯: improved, Δ: equivalent ×: worse, as compared with Comparative Example 1.
総合評価結果を表７に記載した。
なお保型性評価基準は、比較例1と比較して、○：改善されている △：同等 ×：悪化している、で記載した。 (comprehensive evaluation)
The comprehensive evaluation results are shown in Table 7.
The shape retention evaluation criteria are described as ◯: improved, Δ: equivalent ×: worse, as compared with Comparative Example 1.
（表７の考察）
・実施例の冷菓は、食感（すっきり感の付与および雑味感の低減）、保形性共に優れており、従来品のパーム中融点油脂、硬化ヤシ油よりも優れた冷菓が得られた。 (Discussion in Table 7)
-The frozen dessert of the example was excellent in both texture (providing a refreshing feeling and reducing unpleasant taste) and shape retention, and a frozen dessert superior to the conventional palm medium melting point oil and hardened coconut oil was obtained. ..
・実施例の冷菓は、食感（すっきり感の付与および雑味感の低減）、保形性共に優れており、従来品のパーム中融点油脂、硬化ヤシ油よりも優れた冷菓が得られた。 (Discussion in Table 7)
-The frozen dessert of the example was excellent in both texture (providing a refreshing feeling and reducing unpleasant taste) and shape retention, and a frozen dessert superior to the conventional palm medium melting point oil and hardened coconut oil was obtained. ..
本発明により、冷菓喫食時の保形性に優れ、かつ食感や風味が良好な冷菓を提供することができる。
INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a frozen dessert having excellent shape retention when eating a frozen dessert and having a good texture and flavor.
Claims (6)
- 下記（Ａ）及び（Ｂ）を満たすランダムエステル交換油、並びにＰＯＰ含有トリグリセリドを含む、冷菓用練りこみ油脂。
（Ａ）構成脂肪酸組成中、炭素数６～１０の飽和脂肪酸の含有量が０．３～３０質量％
（Ｂ）構成脂肪酸組成中、炭素数１２～１４の飽和脂肪酸の含有量が５５～８０質量％
但しＰＯＰは１位と３位にパルミチン酸、２位にオレイン酸が結合されたトリグリセリド A kneaded oil for frozen desserts containing a random transesterified oil satisfying the following (A) and (B) and a POP-containing triglyceride.
(A) The content of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 30% by mass.
(B) The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition is 55 to 80% by mass.
However, POP is a triglyceride in which palmitic acid is bound at the 1st and 3rd positions and oleic acid is bound at the 2nd position. - ランダムエステル交換油の含有量が１質量％～３０質量％、及びＰＯＰ含有トリグリセリドの含有量が９９質量％～７０質量％である、請求項１に記載の冷菓用練りこみ油脂。 The kneaded fat for frozen dessert according to claim 1, wherein the content of the random transesterified oil is 1% by mass to 30% by mass, and the content of the POP-containing triglyceride is 99% by mass to 70% by mass.
- ランダムエステル交換油がさらに下記（Ｃ）を満たす、請求項１又は請求項２に記載の冷菓用練りこみ油脂。
（Ｃ）構成脂肪酸組成中、オレイン酸の含有量が１０質量％以下 The kneaded oil for frozen dessert according to claim 1 or 2, wherein the random transesterified oil further satisfies the following (C).
(C) The content of oleic acid in the constituent fatty acid composition is 10% by mass or less. - ＰＯＰ含有トリグリセリド中のＰＯＰ含有量が３０質量％～７５質量％である、請求項１～請求項３のいずれか１項に記載の冷菓用練りこみ油脂。 The kneaded fat for frozen dessert according to any one of claims 1 to 3, wherein the POP content in the POP-containing triglyceride is 30% by mass to 75% by mass.
- 冷菓１００質量部に対して、請求項１～請求項４のいずれか１項に記載の冷菓用練りこみ油脂を、１～２０質量部使用した冷菓。 A frozen dessert using 1 to 20 parts by mass of the kneaded fat and oil for frozen dessert according to any one of claims 1 to 4 with respect to 100 parts by mass of the frozen dessert.
- 請求項１～請求項４のいずれか１項に記載の冷菓用練りこみ油脂を使用した冷菓の保形性を向上させる方法。 A method for improving the shape retention of a frozen dessert using the kneaded oil / fat for frozen dessert according to any one of claims 1 to 4.
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| WO2023100847A1 (en) * | 2021-12-01 | 2023-06-08 | 不二製油グループ本社株式会社 | Oil and fat for frozen dessert mix |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08298934A (en) * | 1995-05-01 | 1996-11-19 | Fuji Oil Co Ltd | Oil and fat for frozen confectionery and its production |
| JP2007166965A (en) * | 2005-12-21 | 2007-07-05 | Fuji Oil Co Ltd | Frozen dessert oil and fat |
-
2021
- 2021-03-16 JP JP2022511820A patent/JPWO2021200119A1/ja active Pending
- 2021-03-16 WO PCT/JP2021/010627 patent/WO2021200119A1/en active Application Filing
- 2021-03-30 TW TW110111628A patent/TW202143848A/en unknown
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08298934A (en) * | 1995-05-01 | 1996-11-19 | Fuji Oil Co Ltd | Oil and fat for frozen confectionery and its production |
| JP2007166965A (en) * | 2005-12-21 | 2007-07-05 | Fuji Oil Co Ltd | Frozen dessert oil and fat |
Non-Patent Citations (1)
| Title |
|---|
| TOTANI, YOICHIRO ET AL.: "Food and Health Science Series Oil of Science", 25 October 2015, ASAKURA PUBLISHING CO., LTD. * |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023100847A1 (en) * | 2021-12-01 | 2023-06-08 | 不二製油グループ本社株式会社 | Oil and fat for frozen dessert mix |
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