Fats and oils composition for frozen confectionery and frozen confectionery chocolates

Abstract

An object of the present invention is to provide a fat and oil composition for frozen confections having a low saturated fatty acid content, having an appropriate residual property, and capable of imparting a rich flavor, and frozen confectionery chocolates containing the fat and oil composition for frozen confections. By containing a transesterified fat and oil composition for frozen confections having a specified fatty acid composition and SFC (solid fat content) in a specified amount, frozen confectionery chocolates having a low saturated fatty acid content, having an appropriate residual property, and capable of imparting a rich flavor can be obtained.

Description

Technical Field

[0001] The present invention relates to an interesterified oil and fat composition for frozen desserts and frozen dessert chocolates containing the same. The interesterified oil and fat composition for frozen desserts can be used to obtain frozen dessert chocolates with a low saturated fatty acid content, soft chewing texture under freezing but quick drying, moderate residual properties, and a mellow flavor. Background Art

[0002] For frozen dessert products such as ice cream, in order to diversify flavors, prevent moisture transfer, and impart texture, they are sometimes coated (covered) or incorporated (dropped) with oily food raw materials such as chocolates. Here, as the adaptability required for a general coating oil and fat composition, it is possible to cite the ability to coat thinly and evenly, quick drying (curing), no cracking after curing, good mouth solubility during eating, etc. In addition, it is important that the frozen dessert chocolate also coordinates with the texture of the frozen dessert. Therefore, there is no frozen dessert oil and fat composition that solves all of these aspects.

[0003] Therefore, various oils and fats have been proposed as the oils and fats used in frozen dessert coating chocolates. For example, Patent Document 1 discloses a selectively interesterified oil of palm oil and liquid oil. In addition, Patent Document 2 discloses the following method: using an oil obtained by random interesterification of an oil complex containing 70% by mass or more of palm fractionated soft oil in a specific amount and setting it to a specific solid fat content.

[0004] In addition, for example, Patent Document 3 discloses an oily food raw material for frozen desserts, which is characterized in that, as an oily food raw material for frozen desserts that is dropped and mixed into frozen desserts and used in the form of granules or flakes, the POP component content rate in the oil and fat composition is 32% or more.

[0005] Prior Art Documents

[0006] Patent Documents

[0007] Patent Document 1: Japanese Patent Application Laid-Open No. 2001-321076

[0008] Patent Document 2: Japanese Patent Application Laid-Open No. 2010-268749

[0009] Patent Document 3: Japanese Patent Application Laid-Open No. 2006-280209 Summary of the Invention

[0010] Problems to be Solved by the Invention

[0011] An object of the present invention is to provide a transesterified oil and fat composition for frozen confections and frozen confectionery chocolates containing the transesterified oil and fat composition for frozen confections, the transesterified oil and fat composition for frozen confections being capable of obtaining frozen confectionery chocolates having a low saturated fatty acid content, being soft in chewing under freezing but drying quickly, having an appropriate residual property, and being able to feel the richness of flavor.

[0012] Means for Solving the Problem

[0013] The inventors of the present invention conducted in-depth research to solve the above problems.

[0014] Although the oil and fat described in Patent Document 1 has good solidifying properties, there are the following problems: not only is the chewing texture hard, but also although the flavor is light, the meltability in the mouth is poor, so an oily feeling is felt. In addition, if it is a selective transesterified oil and fat and a random transesterified oil and fat, there is also a description that it is not suitable for icing use. The oil and fat described in Patent Document 2 has a high melting point, and in order to set a specific SFC, a large amount of liquid oil needs to be used, resulting in a problem of a weakened flavor and an oily feeling.

[0015] Since the oil and fat described in Patent Document 3 has a large content rate of POP component in the oil and fat composition, it has a crispy nut-like texture (crispness), and sometimes the contrast with the texture of the frozen confection base material is too distinct.

[0016] The inventors of the present invention continued their research and as a result, found that by containing a transesterified oil and fat composition for frozen confections having a specified composition of constituent fatty acids and a specified SFC (solid fat content), frozen confectionery chocolates having a low saturated fatty acid content, being soft in chewing under freezing but drying quickly, and having an appropriate residual property and being able to feel the richness of flavor can be obtained, thus completing the present invention.

[0017] That is, the present invention relates to:

[0018] (1) A transesterified oil and fat composition for frozen confections, characterized by satisfying all of the following (i) to (vi).

[0019] (i) The content of saturated fatty acids in the constituent fatty acids is 20.0 to 30.0% by weight;

[0020] (ii) The content of saturated fatty acids having 8 to 10 carbon atoms in the constituent fatty acids is 1.0 to 8.0% by weight;

[0021] (iii) The content of saturated fatty acids having 20 or more carbon atoms in the constituent fatty acids is less than 2.0% by weight;

[0022] (iv) The content of stearic acid in the constituent fatty acids is 5.0 to 15.0% by weight;

[0023] (v) The weight ratio (P / St) of palmitic acid / stearic acid in the constituent fatty acids is 0.5 to 2.5;

[0024] (vi) The solid fat content (SFC) at 5°C is less than 10.0%, and the SFC at 15°C is less than 6.0%.

[0025] (2) The interesterified oil and fat composition for frozen confectionery according to (1), wherein (vii) the lauric acid content in the constituent fatty acids is less than 2.0% by weight.

[0026] (3) A chocolate for frozen confectionery, which contains the interesterified oil and fat composition for frozen confectionery described in (1) or (2).

[0027] (4) A chocolate for coating frozen confectionery, which contains 10.0 to 25.0% by weight of the interesterified oil and fat composition for frozen confectionery described in (1) or (2), and 10.0 to 45.0% by weight of the low melting point fraction of palm oil fractionation.

[0028] (5) The chocolate for coating frozen confectionery according to (3) or (4), wherein the content of lauric oil is 25.0% by weight or less.

[0029] (6) A chocolate for dropping (dripping) into frozen confectionery, which contains 3.0 to 38.0% by weight of the interesterified oil and fat composition for frozen confectionery described in (1) or (2), and is used for dropping and mixing into frozen confectionery and exists in the frozen confectionery in the form of granules or flakes.

[0030] Advantages of the Invention

[0031] According to the present invention, it is possible to provide an interesterified oil and fat composition for frozen confectionery and a chocolate for frozen confectionery containing the interesterified oil and fat composition for frozen confectionery. The interesterified oil and fat composition for frozen confectionery can obtain a chocolate for frozen confectionery. The chocolate for frozen confectionery has a low saturated fatty acid content, is soft to chew under freezing but dries quickly, has moderate residualness, and can feel the mellow flavor. Detailed Description of the Invention

[0032] Hereinafter, the present invention will be specifically described.

[0033] In the present invention, the frozen confectionery as long as it is a confectionery eaten within the frozen temperature range, its type is not particularly limited. As representative examples, there can be mentioned ice cream, ice milk, lacto ice specified in the "Ordinance on the Composition Standards of Milk and Dairy Products, etc.", so-called "Ordinance on Milk, etc.", and frozen confectionery specified in the "Standards and Criteria for Foods, Additives, etc." announced by the Ministry of Health, Labour and Welfare.

[0034] The content of saturated fatty acids in the constituent fatty acids of the interesterified oil and fat composition for frozen desserts of the present invention is 20.0 to 30.0% by weight, and more preferably the content of saturated fatty acids is 21.0 to 28.0% by weight. It should be noted that in the present invention, the so-called saturated fatty acids refer to caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid, which are saturated fatty acids having 8 or more carbon atoms. When the content of saturated fatty acids in the constituent fatty acids is greater than the upper limit value, there is a case where chewing becomes hard. On the contrary, when the content of saturated fatty acids in the constituent fatty acids is less than the lower limit value, there is a case where drying becomes slow.

[0035] The content of saturated fatty acids having 8 to 10 carbon atoms, which are medium-chain fatty acids, in the constituent fatty acids of the interesterified oil and fat composition for frozen desserts of the present invention is 1.0 to 8.0% by weight. More preferably, the content of saturated fatty acids having 8 to 10 carbon atoms is 1.5 to 7.0% by weight, and further preferably 2.0 to 6.0% by weight. When the content of saturated fatty acids having 8 to 10 carbon atoms is greater than the upper limit value, there is a case where drying becomes slow. On the contrary, when the content of saturated fatty acids having 8 to 10 carbon atoms is less than the lower limit value, there is a case where the mouth solubility deteriorates.

[0036] The content of saturated fatty acids having 20 or more carbon atoms in the constituent fatty acids of the interesterified oil and fat composition for frozen desserts of the present invention is less than 2.0% by weight. More preferably, the content of saturated fatty acids having 20 or more carbon atoms is 1.8% by weight or less, and further preferably 1.5% by weight or less. When the content of saturated fatty acids having 20 or more carbon atoms is at or above the upper limit value, there is a case where the mouth solubility deteriorates. Therefore, in the oil and fat composition for frozen desserts of the present invention, it is preferable not to use hydrogenated oils of high erucic rapeseed oil and mustard oil, which are oils containing a large amount of fatty acids having 20 or more carbon atoms.

[0037] The content of stearic acid, which is a saturated fatty acid having 18 carbon atoms, in the constituent fatty acids of the interesterified oil and fat composition for frozen desserts of the present invention is 5.0 to 15.0% by weight, and more preferably 6.0 to 13.0% by weight. When the content of stearic acid is greater than the upper limit value, there is a case where the mouth solubility deteriorates. On the contrary, when the content of stearic acid is less than the lower limit value, there is a case where chewing becomes hard.

[0038] The weight ratio of palmitic acid to stearic acid (P / St) in the constituent fatty acids of the interesterified oil and fat composition for frozen desserts of the present invention is 0.5 to 2.5, and more preferably 0.6 to 2.0. When P / St in the constituent fatty acids is greater than the upper limit value, there is a case where chewing becomes hard. On the contrary, when P / St in the constituent fatty acids is less than the lower limit value, there is a case where the mouth solubility deteriorates.

[0039] The solid fat content (SFC) at 5°C of the interesterified oil and fat composition for frozen desserts of the present invention is less than 10.0%, more preferably less than 7.0%. If the SFC at 5°C is above the upper limit value, the chewing of chocolate for frozen desserts becomes hard and cracks may occur.

[0040] The SFC at 15°C of the interesterified oil and fat composition for frozen desserts of the present invention is less than 6.0%, more preferably less than 4.0%. If the SFC at 15°C is above the upper limit value, the chewing of chocolate for frozen desserts becomes hard and cracks may occur.

[0041] The content of lauric acid, which is a saturated fatty acid with 12 carbon atoms, in the constituent fatty acids of the interesterified oil and fat composition for frozen desserts of the present invention is less than 2.0% by weight, more preferably 1.5% by weight or less, and further preferably 1.0% by weight or less. When the lauric acid content is above the upper limit value, the chewing becomes hard.

[0042] The trans acid content in the constituent fatty acids of the interesterified oil and fat composition for frozen desserts of the present invention is less than 2.0% by weight, more preferably 1.5% by weight or less, and further preferably 1.0% by weight or less.

[0043] The interesterified oil and fat composition for frozen desserts of the present invention is preferably a random interesterified oil and fat prepared by interesterifying a mixed oil containing a large amount of oil containing medium-chain fatty acids, an oil that is liquid at 10°C, and an oil containing a large amount of stearic acid.

[0044] In the present invention, the method of interesterification is not particularly limited. For example, a method of reacting using an alkali catalyst such as sodium methoxide or an enzyme such as lipase as a catalyst can be cited.

[0045] In the present invention, as the oil containing a large amount of medium-chain fatty acids, medium-chain triglyceride (MCT) is preferably used. The MCT referred to in the present invention means a triglyceride composed of saturated fatty acids with 8 and 10 carbon atoms. In the present invention, the fatty acids constituting the medium-chain triglyceride are not particularly limited. Among them, the fatty acids with 8 and 10 carbon atoms are preferably contained in a ratio of 50:50 to 80:20. More preferably, the fatty acids with 8 and 10 carbon atoms are contained in a ratio of 60:40 to 70:30.

[0046] In the present invention, examples of the oil that is liquid at 10°C include soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice bran oil, safflower oil, sunflower oil, etc. As the vegetable oil with a saturated fatty acid content of less than 15% by weight, corn oil, canola oil, high-oleic safflower oil, high-oleic sunflower oil, perilla oil, etc. can be more preferably used, and corn oil, canola oil, high-oleic sunflower oil can be further preferably used.

[0047] In the present invention, the oil and fat containing a large amount of stearic acid refers to the oil and fat containing 25% by weight or more of stearic acid in the constituent fatty acids. Specifically, highly hydrogenated oils of soybean oil, rapeseed oil, corn oil, sunflower oil, high-oleic sunflower oil, safflower oil, olive oil, cottonseed oil, and rice bran oil, which have a high content of fatty acids with 18 carbon atoms in the constituent fatty acid composition, are preferred. Highly hydrogenated oils of soybean oil, rapeseed oil, sunflower oil, high-oleic sunflower oil, and safflower oil can be used. In addition, as long as it is within the range that satisfies all the provisions of the present invention, highly hydrogenated palm oil or palm fractionated oil can also be used.

[0048] In addition, as the oil and fat containing a large amount of stearic acid, one or more selected from cocoa butter, shea butter, shorea resin, basella rubra linn fat, nigella sativa oil, high stearic acid, high-oleic sunflower oil, interesterified oils used in the production of other cocoa butter substitutes, and their fractionated oils, etc. can also be used.

[0049] The so-called chocolate for frozen desserts in the present invention is a food in which the oil and fat forms a continuous phase and basically does not contain water, and is a type of chocolate used for coating or covering the surface of frozen dessert blanks. In addition, the chocolate in the present invention not only includes chocolate, quasi-chocolate, and foods using chocolate as defined by the National Chocolate Industry Fair Trade Association and the Food Fair Trade Association for the Use of Chocolate, but also includes oil processing foods of foods that contain oils and fats as essential components and are blended with auxiliary raw materials such as sugars, milk powder, cocoa butter, fruit juice powder, fruit powder, flavoring agents, emulsifiers, spices, coloring agents, etc. in any proportion as required.

[0050] The shape and usage method of the chocolate for frozen desserts of the present invention are not particularly limited as long as it is a food in which the oil and fat forming a continuous phase contains the above-mentioned transesterified oil and fat composition for frozen desserts and can be combined and used in frozen desserts. For example, there is the "coating use" of coating the surface of frozen desserts by dipping the frozen desserts into the melted oily food raw materials for frozen desserts, and the "mixing (dropping) use" of dropping and mixing the melted oily food raw materials for frozen desserts into fluid frozen desserts such as ice cream and then solidifying them, and being present in the frozen desserts in the form of granules or flakes. It should be noted that the combination form of frozen desserts and chocolate for frozen desserts is not particularly limited. Not only can it be the case of evenly and completely covering the surface of frozen desserts, but also the case of only covering a part of the surface of frozen desserts, or in the case of using after mixing the oily food raw materials for frozen desserts into frozen desserts, by gradually increasing the dropping amount, the chocolate for frozen desserts in the form of granules or flakes becomes difficult to separate from each other, and forms a local combination such as a marble shape or a thin plate shape in the frozen desserts.

[0051] When the chocolate for coating frozen desserts of the present invention is used for coating purposes, the content of the interesterified oil and fat composition for frozen desserts is preferably 10.0 to 25.0% by weight, more preferably 12.0 to 23.0% by weight, and further preferably 14.0 to 21.0% by weight. If the content of the interesterified oil and fat composition for frozen desserts is less than the lower limit value, there may be a case where the soft feeling of chewing and the richness of flavor are not felt. On the contrary, when the content of the interesterified oil and fat composition for frozen desserts is greater than the upper limit value, the drying becomes slower.

[0052] The chocolate for coating frozen desserts of the present invention preferably further uses the low-melting-point fraction of palm oil fractionation in addition to the above-mentioned interesterified oil and fat composition for frozen desserts. It should be noted that in the present invention, the low-melting-point fraction of palm oil fractionation preferably has an iodine value of 50.0 to 65.0, more preferably 53.0 to 63.0. The content of the low-melting-point fraction of palm oil fractionation in the chocolate for coating frozen desserts of the present invention is preferably 10.0 to 45.0% by weight, more preferably 12.0 to 43.0% by weight in the chocolate for coating frozen desserts.

[0053] The chocolate for coating frozen desserts of the present invention may further contain lauric oils in addition to the above-mentioned interesterified oil and fat composition for frozen desserts and the low-melting-point fraction of palm oil fractionation. It should be noted that in the present invention, lauric oils refer to oils in which the content of saturated fatty acids having 12 carbon atoms in the constituent fatty acid composition of the oil is 40% by weight or more. Specifically, coconut oil, palm kernel oil, and oils obtained by subjecting these oils to one or more of physical or chemical treatments such as hydrogenation, fractionation, and interesterification can be cited. In the present invention, these oils can be used alone or in combination of two or more. From the aspect of obtaining good mouth solubility and good brittleness, it is preferred to use coconut oil and / or palm kernel oil, and more preferably coconut oil. The content of the above-mentioned lauric oils in the chocolate for coating frozen desserts of the present invention is preferably 25.0% by weight or less in the chocolate for coating frozen desserts.

[0054] In addition to the above-mentioned oils, the chocolate for coating frozen desserts of the present invention can also use other oils that can generally be used in chocolate for coating frozen desserts within the range that does not impair the effects of the present invention. As other oils, cocoa butter contained in cocoa mass, cocoa, etc., and milk fat contained in whole milk powder, etc. can be exemplified. However, not only can they be directly used as oils, but also oils obtained by subjecting these oils to processing such as hydrogenation, fractionation, and interesterification can be used. It should be noted that the content of other oils in the chocolate for coating frozen desserts of the present invention is preferably 30.0% by weight or less. When the content of other oils is greater than the upper limit value, the mouth solubility deteriorates.

[0055] The total oil content of the chocolate for coating frozen confections of the present invention is preferably 40.0 to 65.0% by weight, more preferably 45.0 to 63.0% by weight, and still more preferably 50.0 to 60.0% by weight. When the total oil content is less than the lower limit value, the viscosity of the chocolate for coating frozen confections during coating may become high and the drying may become slow. On the contrary, when the total oil content is greater than the upper limit value, the flavor of the chocolate for coating frozen confections may become weak and the oiliness may increase. It should be noted that in the present invention, the so-called total oil content is not only the oil content derived from oils and fats, but also the total amount of all oil contents contained in raw materials of chocolates such as cocoa mass, cocoa, and milk powder.

[0056] When using the chocolate for frozen confections of the present invention as the chocolate for mixing (dropping) into frozen confections, the content of the transesterified oil and fat composition for frozen confections is preferably 3.0 to 38.0% by weight, more preferably 5.0 to 35.0% by weight. If the content of the transesterified oil and fat composition for frozen confections is less than the lower limit value, the persistence of the flavor of the chocolate may be insufficient. On the contrary, when the content of the transesterified oil and fat composition for frozen confections is greater than the upper limit value, it may be mixed into the blank but not become particles.

[0057] In the present invention, the so-called use as a mixing (dropping) use means using it in a use where melted chocolate for frozen confections is dropped into frozen confections while mixing, and the chocolate for frozen confections remains in the frozen confections in the form of granules or flakes. Even without using a special molding machine or the like, it is possible to easily obtain a product in which chocolates with good melt-in-the-mouth properties are dispersed in frozen confections, so it is a relatively common use.

[0058] Examples

[0059] Examples of the present invention are shown below and described in more detail, but the gist of the present invention is not limited to the following examples. It should be noted that in the examples, % and parts are based on weight.

[0060] For the transesterified oil and fat composition for frozen confections, fatty acid analysis in the oil and fat was performed using gas chromatography. In addition, trans unsaturated fatty acids were determined according to the method of AOCS Official Method Ce 1h-05. SFC was determined according to IUPAC.2 150(a) SOLID CONTENT DETERMINATION IN FATS BY NMR. It should be noted that the solidification temperature was changed to -10°C instead of 0°C.

[0061] (Oil A-1)

[0062] 30.0 parts by weight of high-oleic sunflower oil with an oleic acid content of 86.0% in the constituent fatty acids was mixed with 70.0 parts by weight of ethyl stearate, and then transesterification was carried out using a lipase with 1,3-position selectivity to obtain a reaction oil. Ethyl ester was removed from the reaction oil by distillation, and solvent fractionation was carried out using acetone. Decolorization and deodorization were carried out according to a conventional method to obtain oil A-1 (iodine value: 33.0, saturated fatty acid content: 64.2% by weight) as the fraction with a medium melting point in the fractionation in the form of a refined oil.

[0063] (Oil A-2)

[0064] Ethyl ester was removed from the same reaction oil as oil A-1 by distillation, and solvent fractionation was carried out using acetone. Decolorization and deodorization were carried out according to a conventional method to obtain oil A-2 (iodine value: 58.0, saturated fatty acid content: 38.1% by weight) as the fraction with a low melting point in the fractionation in the form of a refined oil.

[0065] (Transesterified oil 1)

[0066] 5.0 parts by weight of medium-chain 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), 82.0 parts by weight of corn oil (iodine value: 123.0, saturated fatty acids: 14.5% by weight), and 13.0 parts by weight of oil A-1 were mixed, and random transesterification reaction was carried out using sodium methoxide as a catalyst. Thereafter, decolorization and deodorization were carried out according to a conventional method to obtain transesterified oil 1 in the form of a refined oil.

[0067] (Transesterified oil 2)

[0068] 5.0 parts by weight of medium-chain triglyceride, 59.0 parts by weight of corn oil, and 36.0 parts by weight of oil A-2 were mixed, and random transesterification reaction was carried out using sodium methoxide as a catalyst. Thereafter, decolorization and deodorization were carried out according to a conventional method to obtain transesterified oil 2 in the form of a refined oil.

[0069] (Transesterified oil 3)

[0070] 5.0 parts by weight of medium-chain triglyceride, 80.0 parts by weight of corn oil, 5.0 parts by weight of oil A-2 and 10.0 parts by weight of palm fully hydrogenated oil (iodine value: 0.5 or less, saturated fatty acid content: 100% by weight) were mixed, and random transesterification reaction was carried out using sodium methoxide as a catalyst. Thereafter, decolorization and deodorization were carried out according to a conventional method to obtain transesterified oil 3 in the form of a refined oil.

[0071] (Transesterified oil 4)

[0072] 81.5 parts by weight of corn oil and 18.5 parts by weight of oil A-1 were mixed, and random transesterification reaction was carried out using sodium methoxide as a catalyst. Thereafter, decolorization and deodorization were carried out according to a conventional method to obtain transesterified oil 4 in the form of refined oil.

[0073] (Transesterified oil 5)

[0074] 5.0 parts by weight of medium-chain triglyceride, 86.6 parts by weight of corn oil and 8.4 parts by weight of coconut oil (iodine value: 8.5, saturated fatty acid: 91.6% by weight) were mixed, and random transesterification reaction was carried out using sodium methoxide as a catalyst. Thereafter, decolorization and deodorization were carried out according to a conventional method to obtain transesterified oil 5 in the form of refined oil.

[0075] Oil B was palm olein (manufactured by Fuji Oil Co., Ltd., iodine value: 57.0, saturated fatty acid: 45.8% by weight).

[0076] Oil C was coconut oil which was also used as a raw material for transesterified oil 5.

[0077] Oil D was cocoa butter (manufactured by Fuji Oil Co., Ltd., iodine value: 35.0, saturated fatty acid: 62.4% by weight).

[0078] Table 1 Composition and SFC value of oils

[0079]

[0080] "Method for preparing frozen confectionery chocolate"

[0081] According to the formulations in Table 2, Table 3, Table 5 and Table 6 below, frozen confectionery chocolate was prepared. It should be noted that the preparation conditions of the chocolate were according to a well-known method. That is, to cocoa (oil content 11.0% by weight), cocoa mass, whole milk powder, lactose, and granulated sugar, an appropriate amount of vegetable oil and lecithin were added, and they were mixed while heating with a blender to form a dough. The dough was micronized to a particle size of about 20 μm using a roll refinisher (Three-roll mill SDY300 manufactured by BUHLER), and all the remaining oils and lecithin were added thereto, and they were kneaded uniformly using a concher to obtain chocolate.

[0082] Table 2 Formulation of frozen confectionery coating chocolate

[0083] Blend Vegetable oil 54.0(％) Sugar 31.8 Cocoa 13.7 Lecithin 0.5

[0084] Table 3 Oil formulation of frozen confectionery coating chocolate

[0085]

[0086] "Method for Coating Frozen Desserts with Chocolate-like Substances"

[0087] Heat the resulting frozen desserts coated with chocolate-like substances to 50°C. After completely melting the fat crystals, cool them to 40°C and maintain a constant temperature. On the other hand, take out a commercially available ice cream (manufactured by Lotte Co., Ltd., cheese ice cream) from a freezer at -18°C, quickly immerse it in the chocolate at 40°C, lift it after 1 second, and measure the time until the surface of the chocolate-like coating is completely solidified in an environment at room temperature of 20°C. Then, stabilize it in a rapid freezer at -25°C overnight.

[0088] "Evaluation Method for Chocolate-like Substances for Coating Frozen Desserts"

[0089] One hour before the tasting, transfer the coated ice cream obtained thus to a household refrigerator (-15°C). For this coated ice cream, five members of an evaluation panel who are engaged in the development of raw materials for frozen desserts and conduct daily trials of frozen desserts perform sensory evaluation based on the following evaluation criteria. At this time, set the respective scores of ○ and ◎ determined through consultation as passing.

[0090] Table 4 Evaluation of Chocolate-like Substances for Coating Frozen Desserts

[0091]

[0092] "Evaluation Criteria for Chocolate-like Substances for Coating Frozen Desserts"

[0093] Time until the surface of the chocolate-like coating is completely solidified

[0094] ◎: Extremely fast.

[0095] ○: Fast.

[0096] △: Normal.

[0097] ×: Slow.

[0098] Chewiness)

[0099] ○: Soft, with a sense of plasticity.

[0100] △: Although soft, without a sense of plasticity.

[0101] ×: Hard to chew, or not soft.

[0102] Texture)

[0103] ◎: Moderately persistent, with a rich flavor of the chocolate-like substance.

[0104] ○: Moderately persistent, with a detectable flavor of the chocolate-like substance.

[0105] △: Although it remains in the mouth, the persistence of the chocolate-like flavor is short.

[0106] ×: It melts immediately and the chocolate-like flavor cannot be felt.

[0107] Table 5 Composition of Chocolate for Mixing (Dripping) into Frozen Desserts

[0108] Blend 1 Blend 2 Vegetable oil 45.7(％) 38.5 Cocoa mass 33.7 Lactose 30.5 Sugar 16.6 27.5 Whole milk powder 6.8 Lecithin 0.4 0.3

[0109] Chocolates of Examples 7, 8, 9, 10 and Comparative Examples 5, 6 were prepared according to Composition 1 of Table 5 above, and the chocolate of Example 11 was prepared according to Composition 2.

[0110] Table 6 Fat Composition of Chocolate for Mixing (Dripping) into Frozen Desserts

[0111]

[0112] "Method for Mixing (Dripping) Chocolate-like Substances for Frozen Desserts into Frozen Desserts"

[0113] The chocolate-like substance for mixing (dripping) into frozen desserts obtained according to the composition of Table 5 was heated to 50°C. After completely melting the fat crystals, it was cooled to 30°C and maintained at a constant temperature. On the other hand, commercially available vanilla ice cream (product name: "Vanila Icecream" (manufacturer Aeon Co., Ltd.), non-fat milk solid content 11%, milk fat content 10%) was slowly stirred with a dessert-making blender to make a paste with a product temperature of -5°C. While continuing to stir, the above-mentioned chocolate-like substance adjusted to 30°C was dripped. Thus, the dripped chocolate-like substance was cooled by the ice cream and solidified into amorphous shapes several millimeters in size, and dispersed in the ice cream. It should be noted that the amount of dripped chocolate was set to 10% of the weight of the ice cream. After mixing the chocolate, it was stabilized in a -30°C quick-freezing storage for one night.

[0114] "Evaluation Method for Chocolate-like Substances for Mixing (Dripping) into Frozen Desserts"

[0115] The frozen dessert with chocolate grains mixed (dripped) with the chocolate-like substance for frozen desserts obtained thus was at a hardness such that it could be easily scooped out with a spoon, that is, at a product temperature of around -10°C. The above-mentioned 5-member evaluation panel conducted a sensory evaluation based on the following evaluation criteria. At this time, the scores of ○ and ◎ determined through discussion were set as passing.

[0116] Table 7 Evaluation of Chocolate-like Substances for Mixing (Dripping) into Frozen Desserts

[0117]

[0118] "Evaluation Criteria for Chocolate-like Substances for Mixing (Dripping) into Frozen Desserts"

[0119] (Conformability of fragments and coloring of the blank)

[0120] ◎: Having a moderate particle size, the blank does not get colored.

[0121] ○: Having a moderate particle size, slightly colored.

[0122] △: Small particles and the blank gets colored.

[0123] ×: Mixed into the blank, not forming particles.

[0124] Sense of presence)

[0125] ◎: The sense of presence of the fragments in the ice cream is very strong.

[0126] ○: The sense of presence of the fragments in the ice cream is strong.

[0127] △: Although the sense of presence of the fragments in the ice cream is felt, it is weak.

[0128] ×: Not becoming particles, no sense of presence of the fragments in the ice cream.

[0129] Sustainability of flavor)

[0130] ◎: Moderately having residual property, the flavor of chocolate-like is mellow.

[0131] ○: Moderately having residual property, the flavor of chocolate-like can be felt.

[0132] △: Although remaining in the mouth, the sustainability of the flavor of chocolate-like is short.

[0133] ×: Immediately melting, difficult to feel the flavor of chocolate-like.

[0134] For all chocolate-like for coating frozen desserts of the examples containing a specified amount of the interesterified oil and fat composition for frozen desserts of the present application, they are soft and dry quickly during chewing under freezing, and have a moderate residual property, feeling the mellow flavor.

[0135] In addition, for all chocolate-like for mixing (dropping) into frozen desserts of the examples containing a specified amount of the interesterified oil and fat composition for frozen desserts of the present application, while maintaining the sense of presence of the fragments in the ice cream, they also maintain the conformability of the fragments, and have a moderate residual property, feeling the mellow flavor.

Claims

1. A chocolate-like product for coating frozen desserts, characterized in that it contains 10.0% to 25.0% by weight of an interesterified oil and fat composition and 10.0% to 45.0% by weight of a low-melting point fraction of palm oil fractionation, and the interesterified oil and fat composition satisfies all of the following conditions (i) to (vi): (i) The content of saturated fatty acids in the constituent fatty acids is 20.0% to 30.0% by weight; (ii) The content of saturated fatty acids having 8 to 10 carbon atoms in the constituent fatty acids is 1.0% to 8.0% by weight; (iii) The content of saturated fatty acids having 20 or more carbon atoms in the constituent fatty acids is less than 2.0% by weight; (iv) The content of stearic acid in the constituent fatty acids is 5.0% to 15.0% by weight; (v) The weight ratio of palmitic acid / stearic acid in the constituent fatty acids, i.e., P / St, is 0.5 to 2.5; (vi) The solid fat content at 5°C, i.e., SFC, is less than 10.0%, and the SFC at 15°C is less than 6.0%.

2. The chocolate-like product for coating frozen desserts according to claim 1, wherein the interesterified oil and fat composition further satisfies: (vii) The content of lauric acid in the constituent fatty acids is less than 2.0% by weight.

3. The chocolate-like product for coating frozen desserts according to claim 1, wherein the content of lauric oils is 25.0% by weight or less.

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