Classifications

• • 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
• • 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
  • A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
• • 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
  • 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
  • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
• • 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
  • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
  • A23D9/04—Working-up
• • 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
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
  • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
  • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
  • C11C3/10—Ester interchange

Definitions

• the present invention relates to oils and fats for frozen dessert mixes 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 mixed liquid.
• This mixed solution is usually put to use after undergoing a storage process called aging.
• This mixed liquid is frozen, and after the filling and packaging process, it is frozen in the curing process to obtain the frozen dessert as the final product.
• Patent Document 1 uses a mixed oil of 60 to 80% by mass of coconut oil and 40 to 20% by mass of palm oil. A method of containing 40% by mass and 5 to 60% by mass of lauric fat is disclosed. Furthermore, in Patent Document 3, by using SSS-type triglycerides and SUS-type triglycerides derived from non-lauric oils and fats, and lauric oils and fats, frozen desserts with a low milk fat content that melt in the mouth and have excellent richness can be obtained. is disclosed.
• the object of the present invention is to provide a novel fat that can impart good meltability in the mouth to frozen desserts, a refreshing feeling in the latter half, and a rich feeling.
• the present inventors have made extensive studies and found that fats and oils for frozen dessert mixes containing random transesterified oils having a specific fatty acid composition and random transesterified oils using non-lauric fats and oils as raw materials.
• the present inventors have found that good melting in the mouth of frozen desserts, a refreshing feeling, and a rich feeling can be imparted in a well-balanced manner, leading to the completion of the present invention.
• the present invention (1) Fats and oils for frozen dessert mixes, containing a random transesterified oil A that satisfies the following (a) to (c) and a random transesterified oil B using a non-lauric fat as a raw material, (a) Contains medium-chain fatty acid binding fat (MCT) as a raw material fat for random transesterified oil (b) The content of saturated fatty acids with 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 30% by mass (c) The content of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acid composition is 45 to 80 mass% In addition, medium-chain fatty acid-binding fat (MCT) is the blending amount of random transesterified oil B relative to the blending amount of (2) random transesterified oil A, which is mainly composed of fatty acids with 6 to 10 carbon atoms in the constituent fatty acid composition.
• MCT medium-chain fatty acid binding fat
• the fat for frozen dessert mix according to (1) or (6), which further contains a laurin-based fat (9)
• the fat for frozen dessert mix according to (8), wherein the lauric fat is coconut oil
• Fat for frozen dessert mix according to (1) or (4), wherein unsaturated fatty acid is 35 to 65% by mass in the constituent fatty acid composition of fat for frozen dessert mix,
• the unsaturated fatty acids referred to here refer to oleic acid, linoleic acid, and linolenic acid.
• Fat for frozen dessert mix according to (7) wherein unsaturated fatty acid is 35 to 65% by mass in the constituent fatty acid composition of fat for frozen dessert mix;
• the unsaturated fatty acids referred to here refer to oleic acid, linoleic acid, and linolenic acid.
• the oil and fat for frozen dessert mix according to (8) wherein the unsaturated fatty acid is 35 to 65% by mass in the fatty acid composition of the oil and fat for frozen dessert mix,
• the unsaturated fatty acids referred to here refer to oleic acid, linoleic acid, and linolenic acid.
• saturated fatty acid refers to a saturated fatty acid having 16 or more carbon atoms, in which three molecules of the saturated fatty acid are bound to a triglyceride skeleton.
• saturated fatty acid refers to a saturated fatty acid having 16 or more carbon atoms, in which three molecules of the saturated fatty acid are bound to a triglyceride skeleton.
• saturated fatty acid refers to a saturated fatty acid having 16 or more carbon atoms, in which three molecules of the saturated fatty acid are bound to a triglyceride skeleton.
• manufacturing method of (39) A method for producing a frozen dessert, comprising freezing and freezing the frozen dessert mix according to (38), (40) A method for improving flavor when eating frozen desserts, using the oil for mixed frozen desserts according to any one of (31) to (36), It is about.
• a frozen dessert that melts well in the mouth, has a refreshing feeling in the latter half, and has a rich feeling.
• the frozen desserts referred to in the present invention are not particularly limited in type as long as they are confectionery that can be eaten in the freezing temperature range. Ice cream, ice milk, and lacto ice defined by the Ministerial Ordinance, and frozen desserts defined by the Ministry of Health, Labor and Welfare Notification, Standards and Standards for Foods, Additives, etc. Ice creams such as ice cream, ice milk, lacto ice, etc. are usually based on a fat source, non-fat milk solids, sugars, emulsifiers and water.
• a representative example of the frozen dessert of the present invention is ice cream, which consists of milk fat, non-fat milk solids, sweetener, stabilizer, emulsifier, flavoring agent, water and the like.
• the frozen dessert mix referred to in this specification refers to the above raw material mixture.
• This frozen dessert mix is usually used after undergoing a storage process called aging.
• aging there is a method of freezing this frozen dessert mix at a factory, freezing it, and distributing and selling it as the final frozen dessert product, and a method of distributing it in the frozen dessert mix state and selling it as the final frozen dessert product after freezing at the store. .
• the fats and oils for frozen dessert mixes of the present invention are oils and fats used when producing frozen desserts, and contain random transesterified oil A and random transesterified oil B having the characteristics described below.
• the oil and fat for frozen dessert mix of the present invention is characterized by containing a random transesterified oil A.
• the random transesterified oil A according to the present invention satisfies the following (a) to (c). By blending the random transesterified oil A into the frozen dessert mix, the iced dessert melts well in the mouth and a refreshing feeling in the latter half can be obtained.
• MCT medium-chain fatty acid binding fat
• the random transesterified oil A preferably contains 1 to 30% by mass, more preferably 5 to 30% by mass, of saturated fatty acids having 6 to 10 carbon atoms in the (b) constituent fatty acid composition.
• saturated fatty acids having 6 to 10 carbon atoms satisfies this range, good meltability in the mouth when eating frozen desserts, refreshing feeling in the latter half, and rich feeling are improved.
• the random transesterified oil A preferably contains 50 to 80% by mass, more preferably 60 to 75% by mass, of saturated fatty acids having 12 to 14 carbon atoms in the (c) constituent fatty acid composition.
• the content of the saturated fatty acid having 12 to 14 carbon atoms satisfies this range, good melting in the mouth, refreshing feeling in the latter half, and rich feeling in the latter half of the frozen dessert can be obtained.
• the random transesterified oil A preferably has an oleic acid content of 10% by mass or less, more preferably 8% by mass or less, and even more preferably 7% by mass or less in the (d) constituent fatty acid composition.
• oleic acid satisfies this range, good meltability in the mouth when eating frozen desserts, refreshing feeling in the latter half, and rich feeling become good.
• oils and fats can be used as the raw material oils and fats for the random transesterified oil A as long as they satisfy the above configuration.
• Fats and oils that can be used include vegetable oils such as soybean oil, rapeseed oil, corn oil, sesame oil, palm oil, coconut oil, palm kernel oil, shea butter and sal fat, and animal fats such as beef tallow, lard tallow and milk tallow. , algae oils, medium-chain fatty acid-bound oils and fats (MCT), processed oils and fats obtained by subjecting these to fractionation, hydrogenation, transesterification, etc., and mixed oils and fats thereof.
• vegetable oils such as soybean oil, rapeseed oil, corn oil, sesame oil, palm oil, coconut oil, palm kernel oil, shea butter and sal fat
• animal fats such as beef tallow, lard tallow and milk tallow.
• algae oils medium-chain fatty acid-bound oils and fats (MCT)
• a preferred embodiment of the raw material fats and oils of the random transesterified oil A includes, in addition to containing MCT as an essential component, preferably coconut oil, palm kernel oil, milk fat, etc., and these are subjected to fractionation, hydrogenation, transesterification, etc. Processed oils and fats, and mixed oils and fats thereof.
• a more preferred embodiment of the raw material fats and oils for the random transesterified oil A is, in addition to MCT, coconut oil, palm kernel oil, processed oils and fats obtained by fractionating, hydrogenating, transesterifying, etc., and mixed oils and fats thereof. be.
• random transesterification refers to a processing method in which fatty acids bound to fats and oils are randomly transesterified using a catalyst.
• a catalyst used in the present invention a chemical catalyst such as sodium methylate, a lipase having random transesterification activity, and the like can be used.
• lipase a commercially available lipase can be used, and any type of lipase can be used as long as it has random transesterification activity.
• the fats and oils for frozen dessert mix of the present invention contain random transesterified oil A and random transesterified oil B.
• random transesterified oil B is oil and fat obtained by randomly transesterifying a non-lauric oil and fat as a raw material oil and fat. More preferably, the random transesterified oil B is oil and fat obtained by randomly transesterifying palm-based oil and fat.
• palm-based oils and fats are palm oil, processed oils and fats obtained by subjecting palm oil to fractionation, hydrogenation, transesterification, etc., and mixed oils and fats thereof.
• the random transesterified oil B is oil and fat obtained by randomly transesterifying palm olein as a raw material. Even more preferably, the random transesterified oil B is oil and fat obtained by randomly transesterifying palm super olein as a raw material.
• the random transesterified oil B can be carried out in the same manner as described above.
• the oil and fat for frozen dessert mix of the present invention preferably has a mass ratio (B/A ratio) of the amount of random transesterified oil B to the amount of random transesterified oil A blended (B/A ratio) of 0.5 to 5.0, more preferably 0.6 to 4.5, more preferably 0.7 to 4.5.
• B/A ratio a mass ratio of the amount of random transesterified oil B to the amount of random transesterified oil A blended
• oils and fats can be used.
• Oils that can be used include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil, coconut oil, palm kernel oil, Vegetable oils such as shea butter, sal fat and cacao butter; animal fats such as beef tallow, lard and milk fat; algae oils; etc. can be exemplified. Palm-based oils and fats are more preferred, and palm superolein and palm medium-melting point oil are even more preferred.
• the fat for frozen dessert mix of the present invention preferably contains lauric fat in addition to the random transesterified oil A and the random transesterified oil B.
• the lauric oils and fats referred to here are oils and fats containing lauric acid as a major constituent fatty acid.
• palm kernel oil, coconut oil, or one or more oils and fats of palm kernel oil and coconut oil that have undergone one or more processes such as fractionation, hardening, and transesterification can be mentioned.
• coconut oil is more preferred.
• the fat for frozen dessert mix of the present invention may contain the random transesterified oil A and the random transesterified oil B. Preferably. More preferably 38 to 60 mass %, still more preferably 40 to 55 mass %. By satisfying this range, good melting in the mouth, refreshing feeling in the latter half, and rich feeling when eating frozen desserts are obtained.
• the term "unsaturated fatty acid” as used herein refers to the total amount of oleic acid, linoleic acid and linolenic acid.
• the fat for frozen dessert mix of the present invention may contain the random transesterified oil A and the random transesterified oil B, but palmitic acid is 20 to 60% by mass in the constituent fatty acid composition of the fat for frozen dessert mix. is preferred. More preferably 25 to 55% by mass, still more preferably 30 to 50% by mass. By satisfying this range, good melting in the mouth, refreshing feeling in the latter half, and rich feeling when eating frozen desserts are obtained.
• the fat for frozen dessert mix of the present invention may contain the random transesterified oil A and the random transesterified oil B, but stearic acid should be 10% by mass or less in the constituent fatty acid composition of the fat for frozen dessert mix. is preferred. It is more preferably 8% by mass or less, still more preferably 7% by mass or less. By satisfying this range, good melting in the mouth, refreshing feeling in the latter half, and rich feeling when eating frozen desserts are obtained.
• the fat for frozen dessert mix of the present invention may contain the random transesterified oil A and the random transesterified oil B, but the SFC of the fat for frozen dessert mix at 30°C is preferably 6% or less. It is more preferably 5% or less, still more preferably 4% or less, and even more preferably 3% or less. By satisfying this range, good melting in the mouth, refreshing feeling in the latter half, and rich feeling when eating frozen desserts are obtained. Moreover, it is preferable that the SFC at 30° C. of the fat for frozen dessert mix is 0.1% or more. More preferably 0.3% or more, still more preferably 0.5% or more, even more preferably 0.8% or more, most preferably 1.0% or more.
• the SFC solid fat content
• the fat for frozen dessert mix of the present invention may contain the random transesterified oil A and the random transesterified oil B, but the SFC of the fat for frozen dessert mix at 20°C is preferably 25% or less. More preferably 20% or less, still more preferably 18% or less. By satisfying this range, good melting in the mouth, refreshing feeling in the latter half, and rich feeling when eating frozen desserts are obtained.
• the fat for frozen dessert mix of the present invention may contain the random transesterified oil A and the random transesterified oil B, but the triglyceride in which only saturated fatty acids are bonded contained in the fat for frozen dessert mix is 5% by mass or less. is preferred. It is more preferably 4% by mass or less, still more preferably 3% by mass or less, even more preferably 2.5% by mass or less, and most preferably 2.3% by mass or less. Moreover, the lower limit of the triglyceride content in which only saturated fatty acids are bound is preferably 0.8% by mass or more. More preferably, it is 1% by mass or more, still more preferably 1.3% by mass or more, and still more preferably 1.5% by mass or more.
• saturated fatty acid refers to a saturated fatty acid having 16 or more carbon atoms, in which three molecules of the saturated fatty acid are bonded to a triglyceride skeleton.
• the triglyceride is measured by high performance liquid chromatography.
• a preferred embodiment of the fat for frozen dessert mix of the present invention contains palm-based fat in addition to the random transesterified oil A and the random transesterified oil B.
• the most preferred embodiment contains the random transesterified oil A and the random transesterified oil B, palm oil and fat, and lauric oil and fat. The combination of these fats and oils improves the meltability in the mouth when eating frozen desserts, and the refreshment and richness in the latter half of the dessert.
• the fats and oils for frozen dessert mixes of the present invention are used when producing the aforementioned frozen dessert mixes.
• the fat for frozen dessert mixes of the present invention for frozen dessert mixes it is possible to impart good meltability in the mouth, a refreshing feeling in the latter half, and a rich feeling to frozen desserts.
• a preferred embodiment of frozen desserts using the oil and fat for frozen dessert mix of the present invention is a formulation in which 1 to 25 parts by mass of the oil and fat for frozen dessert mix of the present invention is used in 100 parts by mass of frozen dessert ingredients. More preferably, 1 to 23 parts by mass are used.
• the present invention can also be regarded as a method for improving the flavor of frozen desserts.
• fats for frozen dessert mix containing random transesterified oil A that satisfies the following (a) to (c) and random transesterified oil B using non-lauric fat as a raw material is used for frozen desserts. do.
• MCT medium-chain fatty acid binding fat
• the content of saturated fatty acids with 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 30% by mass
• MCT Medium-chain fatty acid-binding fats and oils
• MCT are fats and oils whose main component is a fatty acid having 6 to 10 carbon atoms in the constituent fatty acid composition.
• the random transesterified oil B is a fat obtained by subjecting the above-mentioned non-lauric fat and oil to random transesterification. More preferably, it is a random transesterified palm oil, and even more preferably, a random transesterified palm olein oil.
• the mass ratio (B/A ratio) of the blending amount of the random transesterified oil B to the blending amount of the random transesterified oil A is preferably 0.5. 5 to 5.0.
• the fats and oils for frozen dessert mixes described in the more preferred embodiments of the fats and oils for frozen dessert mixes can be used.
• Random transesterified oil A-1 80 parts of extremely hydrogenated palm kernel stearin oil (iodine value of 1 or less, manufactured by Fuji Oil Co., Ltd.) and 20 parts of medium-chain fatty acid-bound oil (iodine value of 1 or less, manufactured by Fuji Oil Co., Ltd.) are mixed, and sodium methylate is added. As a catalyst, random transesterification was carried out at 80° C. for 30 minutes, followed by washing with water, decolorization and deodorization in the usual manner to obtain random transesterification oil A-1.
• Random transesterified oil A-2 Mix 80 parts of palm kernel stearin (iodine value 7, manufactured by Fuji Oil Co., Ltd.) and 20 parts of medium-chain fatty acid-binding oil and fat, and transesterify, wash with water, decolorize, and deodorize in the same manner as random transesterified oil A-1. to obtain a random transesterified oil A-2.
• ⁇ Random transesterified oil A-3 Mix 95 parts of palm kernel oil (iodine value 17.5, manufactured by Fuji Oil Co., Ltd.) and 5 parts of medium-chain fatty acid-bound oil and fat, and transesterify, wash with water, decolorize, and Deodorization was performed to obtain random transesterified oil A-3.
• Table 1 shows the composition of each of the above three oils and fats. ⁇ Random transesterified oil B Palm super olein (iodine value 68, manufactured by Fuji Oil Co., Ltd.) was transesterified, washed with water, decolored, and deodorized in the same manner as random transesterified oil A-1, and random transesterified oil B (PO content 14. 7% by mass) was obtained.
• the solid fat content was measured by NMR ("minispec mq20" manufactured by Bruker) after holding for 30 minutes in temperature environments of 10°C, 20°C, and 30°C.
• the triglyceride content in which only saturated fatty acids are bound (saturated fatty acids herein are saturated fatty acids having 16 or more carbon atoms) in the fats and oils for frozen dessert mixes was measured by high-performance liquid chromatography analysis.
• the triglyceride content in which only saturated fatty acids are bonded means that three molecules of saturated fatty acids having 16 or more carbon atoms are bonded to the triglyceride skeleton.

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

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• 2022
  • 2022-11-29 CN CN202280078514.1A patent/CN118317698A/zh active Pending
  • 2022-11-29 JP JP2023564991A patent/JP7619482B2/ja active Active
  • 2022-11-29 KR KR1020247017784A patent/KR102873123B1/ko active Active
  • 2022-11-29 WO PCT/JP2022/043893 patent/WO2023100847A1/ja not_active Ceased
  • 2022-11-29 US US18/714,087 patent/US20250024853A1/en active Pending
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