Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
  • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
  • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
  • A23G9/48—Composite products, e.g. layered, laminated, coated, filled

Definitions

• Patent Document 1 discloses a selective transesterification oil of palm oil and liquid oil.
• Patent Document 2 discloses a method of using a specific amount of oil and fat obtained by randomly transesterifying an oil and fat mixture containing 70% by mass or more of palm-separated soft part oil to obtain a specific solid fat content (SFC).
• SFC solid fat content
• the object of the present invention is to obtain chocolates for coating frozen desserts, which have a low saturated fatty acid content, dry quickly in spite of being soft to chew under freezing, have moderate residualness, and have a thick flavor. It is an object of the present invention to provide a frozen dessert coating oil / fat which can be used, and chocolates for a frozen dessert coating containing the frozen dessert coating oil / fat.
• the present inventor has diligently studied to solve the problem.
• the oils and fats described in Patent Document 1 have a good solidifying property, but have a problem that they have a hard texture at the beginning of chewing and a poor melting property in the mouth despite a light flavor. There is also a statement that it is a selective transesterification oil and that a random transesterification oil is not suitable for ice coating applications.
• the oils and fats described in Patent Document 2 have a high melting point, and it is necessary to use a large amount of liquid oil in order to obtain a specific SFC, which causes a problem that the flavor becomes light and an oily feeling is felt.
• the present inventors further studied to solve the problem.
• the random transesterified oil that defines the composition of the constituent fatty acids and the SFC (solid fat content) together with the non-transesterified POP-containing fats and oils, it has a low saturated fatty acid content and is soft to chew under freezing.
• solid fat content solid fat content
• Stearic acid content in the constituent fatty acids of the random transesterified oil is 2.0% by weight to 11.5% by weight
• the weight ratio (P / St) of palmitic acid / stearic acid in the constituent fatty acids of the random transesterified oil is 0.5 to 8.0.
• the solid transesterification oil has a solid fat content (SFC) of less than 10% at 5 ° C and an SFC of less than 6.0% at 15 ° C.
• the POP content of the non-transesterified POP-containing fats and oils is 20.0% by weight to 70.0% by weight.
• P stands for palmitic acid and O stands for oleic acid.
• the content of saturated fatty acids in the constituent fatty acids of the random transesterified oil is 20.0% by weight to 30.0% by weight.
• the content of saturated fatty acids having 20 or more carbon atoms in the constituent fatty acids of the random transesterified oil is less than 2.0% by weight.
• Stearic acid content in the constituent fatty acids of the random transesterified oil is 2.0% by weight to 11.5% by weight,
• the weight ratio (P / St) of palmitic acid / stearic acid in the constituent fatty acids of the random transesterified oil is 0.5 to 8.0.
• the solid transesterification oil has a solid fat content (SFC) of less than 10% at 5 ° C and an SFC of less than 6.0% at 15 ° C.
• SFC solid fat content
• the POP content of non-transesterified POP-containing fats and oils is 20.0% by weight to 70.0% by weight, P stands for palmitic acid and O stands for oleic acid.
• the blending amount of the random transesterified oil is 10% by weight to 95% by weight, and the blending amount of the non-transesterified POP-containing oil / fat is 5% by weight to 90% by weight, (8) or (9).
• Method for manufacturing oils and fats for coating frozen desserts described in (11) The oil or fat for coating a frozen dessert according to any one of (8) to (10), wherein the raw material oil and fat of the (ix) random transesterification oil contains one or more selected from the oils and fats having a high content of symmetric triglyceride. It is about.
• chocolates for coating frozen desserts which have a low saturated fatty acid content, dry quickly even though they are soft to chew under freezing, have moderate residualness, and have a thick flavor. Can be provided.
• the type of frozen dessert referred to in the present invention is not particularly limited as long as it is a confectionery that is eaten in a freezing temperature range, but as a typical example, "Ministry Ordinance on Ingredient Standards for Milk and Milk Products", so-called “Ministry Ordinance”. Examples include ice cream, ice milk, and lacto ice specified in the "Ordinance of the Ministry of Milk, etc.” and frozen desserts specified in the "Standards for Foods, Additives, etc.” notified by the Ministry of Health and Welfare. Further, the coating chocolates referred to in the present invention are products in which fats and oils form a continuous phase and do not substantially contain water, and are coating chocolates for coating the entire surface or a part of the frozen dessert. Kind is applicable.
• the chocolates mentioned here are not only chocolate, quasi-chocolate, and chocolate-based foods specified by the National Chocolate Industry Fair Trade Council and the Chocolate-Used Foods Fair Trade Council, but also fats and oils as essential ingredients, and sugars, if necessary. It shall include processed oil and fat foods containing auxiliary raw materials such as powdered milk, cocoa butter, fruit juice powder, fruit powder, taste materials, emulsifiers, fragrances and coloring agents in an arbitrary ratio.
• the oil and fat for coating frozen desserts of the present invention contains a random transesterified oil and a non-transesterified POP-containing oil and fat.
• the content of saturated fatty acids in the constituent fatty acids of the random transesterified oil contained in the oil for coating chilled confectionery of the present invention is 20.0% by weight to 30.0% by weight, more preferably 21.0% by weight to 28.0% by weight. %.
• the saturated fatty acids referred to in the present invention include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid, and the method for measuring these constituent fatty acids is AOCS Official Method. Implement according to the method of Ce 1h-05. If the content of saturated fatty acids in the constituent fatty acids of the random transesterified oil exceeds the upper limit, the bite may become hard. Conversely, if the saturated fatty acid content in the constituent fatty acids of the random transesterified oil is less than the lower limit, drying may be delayed.
• the content of saturated fatty acids having 20 or more carbon atoms in the constituent fatty acids of the random transesterified oil contained in the oil for coating chilled confectionery of the present invention is less than 2.0% by weight, more preferably less than 1.8% by weight, still more preferable. Is less than 1.6% by weight. If the content of saturated fatty acids having 20 or more carbon atoms exceeds the upper limit, it may be difficult to melt in the mouth. Therefore, in the random transesterification oil of the present invention, it is preferable not to use the hydrogenated oil of high ercin rapeseed oil or mustard oil, which is a fat and oil containing a large amount of fatty acid having 20 or more carbon atoms.
• the content of stearic acid which is a saturated fatty acid having 18 carbon atoms, in the constituent fatty acids of the random transesterified oil contained in the oil for coating chilled confectionery of the present invention is 2.0% by weight to 11.5% by weight, more preferably 2. It is 0.0% by weight to 10.0% by weight. If the stearic acid content exceeds the upper limit, it may be difficult to melt in the mouth. On the contrary, if the content of stearic acid is less than the lower limit, the bite may become hard.
• the solid transesterification oil contained in the frozen dessert coating oil of the present invention has a solid fat content (SFC) of less than 10.0%, more preferably less than 7.0% at 5 ° C. If the SFC at 5 ° C. is equal to or higher than the upper limit, the chocolate for coating frozen desserts may be hardened and cracked.
• SFC solid fat content
• the SFC of the random transesterified oil contained in the frozen dessert coating oil of the present invention at 15 ° C. is less than 6.0%, more preferably less than 4.0%. If the SFC at 15 ° C. is equal to or higher than the upper limit, the chocolates for coating frozen desserts may be hardened and cracked.
• the POP content of the non-transesterified POP-containing fat and oil contained in the frozen dessert coating fat and oil of the present invention is 20% by weight to 70% by weight, preferably 20% by weight to 60% by weight, more preferably 20% by weight to 50% by weight, and further. More preferably, it is 20% by weight to 40% by weight. If the POP content of non-transesterified POP-containing fats and oils exceeds the upper limit, it may not melt in the mouth and a rich chocolate flavor may not be obtained. Conversely, if the POP content of the non-transesterified POP-containing fats and oils is less than the lower limit, drying may be delayed.
• the content of lauric acid which is a saturated fatty acid having 12 carbon atoms, in the constituent fatty acids of the random transesterified oil contained in the oil for coating chilled confectionery of the present invention is preferably less than 2.0% by weight, more preferably 1.5% by weight. %, More preferably less than 1.0% by weight. If the lauric acid content exceeds the upper limit, the bite may become hard.
• the oil and fat for coating frozen desserts of the present invention preferably contains 10% by weight to 95% by weight of random transesterified oil, preferably 15% by weight to 90% by weight, more preferably 15% by weight to 85% by weight, and even more preferably. Is 20% by weight to 80% by weight. If the amount of random transesterification oil exceeds the upper limit, drying may be delayed. On the contrary, if the blending amount of the random transesterified oil is less than the lower limit, the bite may become hard.
• the oil / fat for coating frozen desserts of the present invention preferably contains a non-transesterified POP-containing oil / fat in an amount of 5% by weight to 90% by weight, preferably 5% by weight to 85% by weight, and more preferably 5% by weight to 73% by weight. More preferably, it is 5% by weight to 80% by weight. If the amount of non-transesterified POP-containing fats and oils exceeds the upper limit, the bite may become hard. Conversely, if the blending amount of non-transesterified POP-containing fats and oils is less than the lower limit, drying may be delayed.
• examples of the oil and fat liquid at 10 ° C. include soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil and the like.
• canola oil, corn oil, high oleic safflower oil, high oleic sunflower oil, perilla oil and the like which are vegetable oils and fats having a saturated fatty acid content of less than 15% by weight, can be used.
• oils and fats having a total content of palmitic acid and stearic acid of 25% by weight or more and a saturated fatty acid content of 20 or more carbon atoms of 5% by weight or less are specifically cocoa butter, shea butter, monkey fat, and iripe.
• extremely hydrogenated oil can be used as a fat or oil having a total content of palmitic acid and stearic acid of 25% by weight or more and a saturated fatty acid content of 20 or more carbon atoms of 5% by weight or less.
• Specific examples thereof include soybean oil, rapeseed oil, corn oil, sunflower oil, high oleic sunflower oil, safflower oil, olive oil, cottonseed oil, rice oil, palm oil, and extremely hardened palm oil.
• the raw material fat and oil of the random transesterification oil contains one or more selected from the fats and oils having a high content of symmetric triglyceride.
• the symmetric triglyceride-rich fat and oil here is a fat and oil containing a symmetric triglyceride in which a saturated fatty acid residue is bonded to the 1st and 3rd positions of the triglyceride and an unsaturated fatty acid residue is bonded to the 2nd position.
• Examples include POP (St: stearic acid, P: palmitic acid, O: oleic acid).
• the high content here means 40% by weight or more.
• the chocolate for coating frozen desserts is softened, it is preferable to add fats and oils containing a large amount of medium-chain fatty acids.
• MCT medium chain fatty acid triglyceride
• the MCT as used in the present invention means a triglyceride composed of saturated fatty acids having 8 and 10 carbon atoms.
• the fatty acid constituting the medium-chain fatty acid triglyceride is not particularly limited, but it is preferable that the fatty acid having 8 and 10 carbon atoms is contained in a ratio of 50:50 to 80:20. More preferably, it contains fatty acids having 8 and 10 carbon atoms in a ratio of 60:40 to 70:30.
• the method of the random transesterification reaction in the present invention is not particularly limited, and examples thereof include a method of reacting using an alkaline catalyst such as sodium methylate or an enzyme such as lipase as a catalyst.
• the present invention is also a chocolate for coating a frozen dessert, which comprises using the above-mentioned fat and oil for coating a frozen dessert.
• a chocolate for coating a frozen dessert which comprises using the above-mentioned fat and oil for coating a frozen dessert.
• other general raw materials used for coating oils and fats can be used. Specifically, cocoa mass, cocoa content, sugar content, flavoring and the like can be appropriately used as long as the effects of the present invention are not impaired.
• the content of the fats and oils for coating frozen desserts may be blended in the chocolates for coating frozen desserts so as to be 10.0% by weight to 70.0% by weight. It is preferable, more preferably 20.0% by weight to 65.0% by weight, still more preferably 25.0% by weight to 65.0% by weight. If the content of the frozen dessert coating oil is less than the lower limit, the taste of chocolate may be light. On the contrary, if the content of the frozen dessert coating oil / fat exceeds the upper limit, the melting in the mouth may become worse.
• the chocolates for coating frozen desserts of the present invention may contain lauric-based oils and fats in addition to the above-mentioned oils and fats for coating frozen desserts.
• the laurin-based fat and oil refers to a fat and oil having a saturated fatty acid content of 12 carbon atoms in the constituent fatty acid composition of the fat and oil having a content of 40% by weight or more, and specifically, coconut oil, palm kernel oil, and these. Examples thereof include fats and oils obtained by subjecting the fats and oils to one or more physical or chemical treatments such as hydrogenation, separation, and ester exchange.
• these fats and oils can be used alone or in combination of two or more, but palm kernel oil and coconut oil can be used in that good melting in the mouth and good snapping property can be obtained.
• palm kernel oil is preferably used, more preferably coconut oil.
• the content of the lauric oil / fat in the chocolates for coating frozen desserts of the present invention is preferably 25.0% by weight or less in the chocolates for coating frozen desserts.
• other fats and oils that can be generally used for chocolates for coating frozen desserts can be used as long as the effects of the present invention are not impaired.
• examples of other fats and oils include cocoa butter contained in cocoa mass, cocoa, etc., milk fats and oils containing whole milk powder, etc. Processed fats and oils such as addition, sorting, and transesterification can also be used.
• a palm-separated low melting point portion can also be used.
• the content of other fats and oils in the chocolates for coating frozen desserts of the present invention is preferably 30.0% by weight or less. If the content of other fats and oils is higher than the upper limit, the flavor may deteriorate.
• the total oil content of the chocolates for coating frozen desserts of the present invention is preferably 40.0% by weight to 70.0% by weight, more preferably 45.0% by weight to 65.0% by weight, still more preferably 50.0% by weight. ⁇ 63.0% by weight. If the total oil content exceeds the upper limit, the flavor of the chocolates for coating frozen desserts may be weakened and the oily feeling may be strengthened. On the contrary, if the total oil content is less than the lower limit, the viscosity of the chocolates for coating frozen desserts at the time of coating becomes high, and the drying may be delayed.
• the total oil content in the present invention is the total amount of the oil content derived from fats and oils and all the oils contained in the raw materials of chocolates such as cocoa mass, cocoa, and milk powder.
• transesterified oil composition for frozen desserts, fatty acid analysis in fats and oils was performed using gas chromatography. In addition, trans-unsaturated fatty acids were measured according to the method of AOCS Official Method Ce 1h-05.
• Random transesterification oil 1 Medium chain fatty acid triglyceride (iodine value: 0.5 or less, saturated fatty acid content: 100% by weight, fatty acids with 8 and 10 carbon atoms are 60:40) 5.0 parts by weight, corn oil (iodine value: 123.0, saturated 82 parts by weight of fatty acid (14.5% by weight) and 13 parts by weight of fat and oil A-1 were mixed, and a random ester exchange reaction was carried out using sodium methylate as a catalyst. Then, decolorization and deodorization were carried out as usual to obtain transesterified oil 1 as a refined oil.
• Random transesterification oil 2 Medium chain fatty acid triglyceride (iodine value: 0.5 or less, saturated fatty acid content: 100% by weight, fatty acids with 8 and 10 carbon atoms are 60:40) 5.0 parts by weight, corn oil (iodine value: 123.0, saturated Fatty acid: 14.5% by weight) 59.0 parts by weight and fat A-2 by 36.0 parts by weight were mixed, and a random ester exchange reaction was carried out using sodium methylate as a catalyst. Then, decolorization and deodorization were carried out as usual to obtain transesterified oil 2 as a refined oil.
• Random transesterification oil 3 Medium chain fatty acid triglyceride (iodine value: 0.5 or less, saturated fatty acid content: 100% by weight, fatty acids with 8 and 10 carbon atoms are 60:40) 5.0 parts by weight, corn oil (iodine value: 123.0, saturated Fatty acid: 14.5% by weight) 80.0 parts by weight, fat A-2 10.0 parts by weight, and extremely hardened palm oil (manufactured by Fuji Oil Co., Ltd., iodine value: 1 or less, saturated fatty acid content: 95 .0% by weight) 5.0 parts by weight was mixed, and a random ester exchange reaction was carried out using sodium methylate as a catalyst. Then, decolorization and deodorization were carried out as usual to obtain transesterified oil 3 as a refined oil.
• Random transesterification oil 4 86.3 parts by weight of corn oil (iodine value: 123.0, saturated fatty acid: 14.5% by weight) and 13.7 parts by weight of fat A-1 were mixed, and a random transesterification reaction was carried out using sodium methylate as a catalyst. gone. Then, decolorization and deodorization were carried out as usual to obtain transesterified oil 4 as a refined oil.
• Random transesterification oil 5 Medium chain fatty acid triglyceride (iodine value: 0.5 or less, saturated fatty acid content: 100% by weight, fatty acids with 8 and 10 carbon atoms are 60:40) 5.0 parts by weight, corn oil (iodine value: 123.0, saturated Fatty acid: 14.5% by weight) 82 parts by weight, and POP fat (manufactured by Fuji Oil Co., Ltd., POP content: 63.9% by weight, iodine value: 34.0, saturated fatty acid content: 59% by weight) 13 parts by weight Was mixed, and a random ester exchange reaction was carried out using sodium methylate as a catalyst. Then, decolorization and deodorization were carried out as usual to obtain a transesterified oil 5 as a refined oil.
• Random transesterification oil 6 81.5 parts by weight of corn oil (iodine value: 123.0, saturated fatty acid: 14.5% by weight) and 18.5 parts by weight of fat A-1 are mixed, and a random transesterification reaction is carried out using sodium methylate as a catalyst. gone. Then, decolorization and deodorization were carried out as usual to obtain a transesterified oil 6 as a refined oil.
• Random transesterification oil 7 Medium chain fatty acid triglyceride (iodine value: 0.5 or less, saturated fatty acid content: 100% by weight, fatty acids with 8 and 10 carbon atoms are 60:40) 5.0 parts by weight, corn oil (iodine value: 123.0, saturated Fatty acid: 14.5% by weight) 86.6 parts by weight, palm oil (manufactured by Fuji Oil Co., Ltd., iodine value: 8.5, saturated fatty acid content: 91.6% by weight) 8.4 parts by weight are mixed. A random ester exchange reaction was carried out using sodium methylate as a catalyst. Then, decolorization and deodorization were carried out as usual to obtain a transesterified oil 7 as a refined oil.
• palm olein manufactured by Fuji Oil Co., Ltd., POP content: 46.0% by weight, iodine value: 57.0, saturated fatty acid: 45.8% by weight
• coconut oil which was also used as a raw material for the transesterification oil 7, was used.
• Cocoa butter manufactured by Fuji Oil Co., Ltd., iodine value: 35.0, saturated fatty acid: 62.4% by weight was used as the fat and oil D.
• chocolates for coating frozen desserts were prepared according to the formulation shown in Table 2.
• the conditions for preparing chocolates were in accordance with known methods. That is, an appropriate amount of vegetable oil and lecithin were added to cocoa (oil content 11.0%), cocoa mass, whole milk powder, lactose, and sugar, and mixed while heating with a mixer to prepare a dough.
• This dough is atomized to a particle size of about 20 ⁇ m using a roll refiner (BUHLER, Three-roll mill STDY300), and the remaining oil and lecithin are added to this, and the dough is evenly kneaded with a conching machine (conching) to make chocolates.
• a roll refiner (BUHLER, Three-roll mill STDY300)

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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)

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• 2021
  • 2021-11-10 MY MYPI2023002740A patent/MY206062A/en unknown
  • 2021-11-10 JP JP2022524709A patent/JP7156578B1/ja active Active
  • 2021-11-10 WO PCT/JP2021/041295 patent/WO2022102644A1/ja not_active Ceased
• 2022
  • 2022-10-03 JP JP2022159361A patent/JP2022174340A/ja active Pending

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