Fat and oil composition for dessert preparation

Abstract

Provided is an oil and fat composition for desserts, which has excellent blooming resistance when stored for a long period of time even when the CB content is increased to such a degree that the cacao flavor can be satisfactorily felt.

Description

[0001] This application is a divisional application of the invention patent application with application number 202180024483.7, application date March 26, 2021, and invention name “Oil composition for making snacks”. Technical Field

[0002] The present invention relates to a fat and oil composition for making confectionery. In addition, the present invention relates to an oil-based confectionery comprising the fat and oil composition for making confectionery, and a method for producing the fat and oil composition for making confectionery. Background Art

[0003] As consumers' preferences diversify, they demand snacks with various textures, and there are also various requirements for fats and oils that have a great influence on the physical properties of snacks. For example, in chocolate, fats and oils account for 1 / 3 to 1 / 2 of the composition, and the texture and melting feeling of chocolate in the mouth are largely dependent on the properties of fats and oils.

[0004] When manufacturing oily desserts such as chocolate, one of the fats and oils widely used as dessert fats and oils is cocoa butter (hereinafter also referred to as "CB"). The more CB is added, the richer the flavor of the obtained oily dessert is, richer in cocoa flavor. On the other hand, from the viewpoint of improving the physical properties of oily desserts, it is widely known to manufacture oily desserts by combining a dessert fat and oil called hard butter made from fats and oils other than CB with CB. Hard butter is classified into tempered hard butter and non-tempered hard butter according to its purpose and usage. The latter non-tempered hard butter does not require a tempering operation as a technology for adjusting the crystal state of the fat in the manufacturing process, and can achieve improved operability and improved storage properties, and is therefore widely used.

[0005] The non-tempered hard butter is roughly divided into lauric acid and non-lauric acid. Among the non-tempered hard butters, lauric acid hard butter uses more oils containing short-chain fatty acid residues, and has the advantages of low melting point and good melting feeling in the mouth. On the other hand, its compatibility with CB is low, and the amount of CB is limited to an extremely low level. As mentioned above, in oily desserts such as chocolate, the higher the amount of CB, the more preferred cocoa flavor can be obtained. However, when lauric acid hard butter is used to make oily desserts, when the CB content in the oil components contained in the oily desserts is increased, white spots called blooming caused by coarse oil crystals will be generated, which will not only damage the appearance of the oily dessert, but also easily damage the flavor and taste. Therefore, in oily desserts using lauric acid hard butter, there is usually a tendency to limit the amount of CB to an extremely low level of about 5%. On the other hand, non-lauric acid hard butter uses fats and oils containing more long-chain fatty acid residues than lauric acid hard butter, has a higher compatibility with CB, and can produce oily desserts with a strong cocoa flavor, but tends to have difficulty in obtaining a good melting feeling in the mouth like lauric acid hard butter.

[0006] In addition, non-tempered hard butters are roughly divided into high trans fatty acid types containing more trans unsaturated fatty acids and low trans fatty acid types containing almost no trans unsaturated fatty acids. High trans fatty acid type hard butters have a high compatibility with CB, so they can produce oily desserts with a strong cocoa flavor.

[0007] However, in recent years, it has been pointed out that oils and fats containing trans-acid-type unsaturated fatty acid residues are harmful to health, and it is necessary to suppress the intake of trans-type unsaturated fatty acids. Therefore, there is a global trend to avoid using hard butters high in trans fatty acids and use hard butters low in trans fatty acids.

[0008] Therefore, recently, various research and developments have been conducted to realize non-tempered hard butters that have good CB compatibility while exhibiting good melting sensation in the mouth (and non-tempered hard butters in which the amount of trans-acid type unsaturated fatty acid residues is suppressed to a minimum). For example, Patent Document 1 discloses a non-tempered hard butter in which a slightly hydrogenated oil rich in SUS triglycerides is mixed with a fat rich in SSU triglycerides. In addition, Patent Documents 2 and 3 disclose non-tempered hard butters in which the composition of constituent fatty acids and triglycerides is adjusted.

[0009] Prior art literature

[0010] Patent Literature

[0011] Patent Document 1: International Publication No. 2005 / 094598

[0012] Patent Document 2: Japanese Patent No. 5830582

[0013] Patent Document 3: Japanese Patent No. 6366495 Summary of the invention

[0014] Technical problem solved by the invention

[0015] According to the techniques of Patent Documents 1 to 3, the effect of slightly improving the melting feeling in the mouth and the CB compatibility is achieved, but there is still room for improvement, for example, when the CB content in the fat component is increased to about 10%, blooming occurs during long-term storage. In addition, the hard butter described in Patent Document 1 contains a large amount of trans-type unsaturated fatty acids, which cannot fully meet the recent demand for suppressing the intake of trans fatty acids.

[0016] Therefore, in the first embodiment of the present invention, the technical problem is to provide a fat and oil composition for making desserts, which can obtain oily desserts that have excellent blooming resistance during long-term storage even when the CB content is increased to a level that can well feel the cocoa flavor, and at the same time exhibit sufficient melting feeling in the mouth and crispness.

[0017] On the other hand, as consumers' preferences diversify, the number of snack products that combine chocolate with baked snacks such as biscuits (hereinafter referred to as "combination snacks") is increasing. In such combination snacks, a balance is required between the melting feeling of chocolate in the mouth and the melting feeling of the baked snack in the mouth. Even if the melting feeling of chocolate in the mouth is good, even if the melting feeling of the baked snack in the mouth is good, if one melts in the mouth before the other (and only one of them remains in the mouth), a flavor with a sense of integration cannot be obtained.

[0018] Therefore, in the second aspect of the present invention, the technical problem is to provide a fat and oil composition for making snacks, which can obtain an oily snack that has excellent blooming resistance during long-term storage even when the CB content is increased to a level that can well feel the cocoa flavor, and at the same time, when combined with a baked snack, exhibits a melting feeling in the mouth that matches the melting feeling in the mouth of the baked snack.

[0019] Technical means of solving problems

[0020] The inventors have conducted intensive studies to solve the above-mentioned technical problems, and as a result, have found that the above-mentioned technical problems can be solved by a fat and oil composition for making confectionery having the following structure, thereby completing the present invention.

[0021] [1] A fat composition for making snacks, comprising the following fat (A) and satisfying the following conditions (1) and (2),

[0022] Oil (A): a randomly transesterified oil or fat (A-1) having a lauric acid (La) content of 35 to 60% by mass in the constituent fatty acids and an oil or fat (A-2) having a palmitic acid (P) content of 35% or more by mass in the constituent fatty acids,

[0023] (1) the content of fat (A) in the oil phase is 80% by mass or more,

[0024] (2) The La content in the constituent fatty acid is 20% by mass or more.

[0025] [2] The fat and oil composition for making confectionery according to [1], wherein the content of stearic acid (St) in the constituent fatty acids of the fat (A-2) is 45 to 60 mass%.

[0026] [3] The fat and oil composition for making confectionery according to [1] or [2], wherein the content of unsaturated fatty acids in the constituent fatty acids of the fat (A) is less than 20% by mass.

[0027] [4] The fat and oil composition for making confectionery according to any one of [1] to [3], wherein the content of SSS triglycerides in the triglycerides constituting the fat (A) is 40% by mass or more, and the SSS triglycerides in the SSS triglycerides are a S b S c The triglyceride content is 5% by mass or more,

[0028] in,

[0029] S represents saturated fatty acid,

[0030] S a represents lauric acid (La) or myristic acid (M),

[0031] S b and S c It refers to saturated fatty acids with 16 or more carbon atoms.

[0032] S a , S b and S c The total number of carbon atoms is 46.

[0033] [5] The fat or oil composition for making confectionery according to any one of [1] to [4], wherein the LaLaLa triglyceride content in the SSS triglycerides constituting the fat or oil (A) is 20% by mass or less (wherein S represents a saturated fatty acid).

[0034] [6] The fat and oil composition for making confectionery according to any one of [1] to [5], wherein the fat and oil (A) is a mixture of the following random transesterified fat and oil (1) and the following random transesterified fat and oil (2),

[0035] Random transesterified fat (1), which is a random transesterified fat of fat (A-1) and fat (A-2), wherein the La content in the constituent fatty acids is 20% by mass or more and the S content in the SSS triglyceride is a S b S c The triglyceride content A1 is 15% by mass or more,

[0036] Random transesterified fat (2), which is a random transesterified fat of fat (A-1) and fat (A-2), wherein the La content in the constituent fatty acids is 20% by mass or more and the S content in the SSS triglyceride is a S b S c The triglyceride content A2 is 5 mass % or more and less than 15 mass %,

[0037] And satisfy A1-A2≥5,

[0038] in,

[0039] S represents saturated fatty acid,

[0040] S a represents lauric acid (La) or myristic acid (M),

[0041] S b and S c It refers to saturated fatty acids with 16 or more carbon atoms.

[0042] S a , S b and S c The total number of carbon atoms is 46.

[0043] [7] The fat and oil composition for confectionery according to [6], wherein the content of the randomly interesterified fat and oil (1) in the fat and oil (A) is 50% by mass or more.

[0044] [8] A fat and oil composition for making snacks, which satisfies the following conditions (1) to (3),

[0045] (1) the content of SSS triglyceride in the triglyceride is 40% by mass or more,

[0046] (2) S in SSS triglycerides a S b S c The triglyceride content is 5% by mass or more,

[0047] (3) The ratio of the solid fat content SFC-25 (%) at 25°C to the solid fat content SFC-35 (%) at 35°C (SFC-25 / SFC-35) is 4.3 to 7.5,

[0048] in,

[0049] S represents saturated fatty acid,

[0050] S a represents lauric acid (La) or myristic acid (M),

[0051] S b and S c It refers to saturated fatty acids with 16 or more carbon atoms.

[0052] S a , S b and S c The total number of carbon atoms is 46.

[0053] [9] The fat and oil composition for making snacks according to [8], wherein the La content in the constituent fatty acids is 25% by mass or more,

[0054]

[10] The fat and oil composition for making snacks according to [8] or [9], wherein S in the SSS triglyceride a S b S c The triglyceride content is 5 mass % or more and 13 mass % or less.

[0055]

[11] The fat and oil composition for confectionery according to any one of [8] to

[10] , wherein the total content of palmitic acid (P) and stearic acid (St) constituting the saturated fatty acids is 40% by mass or more.

[0056]

[12] The fat and oil composition for making confectionery according to any one of [8] to

[11] , wherein the content of LaSS triglyceride (mixed acid triglyceride containing La) in the SSS triglyceride is 40% by mass or more.

[0057]

[13] The fat and oil composition for confectionery according to any one of [8] to

[12] , wherein the LaLaLa triglyceride content in the SSS triglyceride is 20% by mass or less.

[0058]

[14] The fat and oil composition for confectionery according to any one of [8] to

[13] , wherein the SFC-35 is 11% or less.

[0059]

[15] The fat and oil composition for making snacks according to any one of [4] to

[14] , wherein S a For La.

[0060]

[16] The fat and oil composition for confectionery according to any one of [1] to

[15] , which is used for chocolate.

[0061]

[17] The fat and oil composition for making confectionery according to any one of [1] to

[16] , which is a non-tempered hard butter composition.

[0062]

[18] The fat and oil composition for confectionery according to any one of [1] to

[15] , which is used for cream.

[0063]

[19] An oil-based confectionery comprising the fat and oil composition for confectionery according to any one of [1] to

[18] .

[0064]

[20] The oil-based dessert according to

[19] , wherein the cocoa butter content in the oil phase is 5 to 25% by mass.

[0065]

[21] The oily dessert according to

[19] or

[20] , which is chocolate-based or cream-based.

[0066]

[22] A method for producing a fat composition for making snacks, comprising:

[0067] The fat (A) is prepared by randomly transesterifying a fat (A-1) having a lauric acid (La) content of 35 to 60% by mass in the constituent fatty acids with a fat (A-2) having a palmitic acid (P) content of 35% or more in the constituent fatty acids, wherein the random transesterification is performed so that the mass ratio M2 / M1 is within the range of 0.25 to 2, where the mass of the fat (A-1) is M1 and the mass of the fat (A-2) is M2; and

[0068] The amount of the fat (A) is adjusted so that the content of the fat (A) in the oil phase is 80% by mass or more.

[0069] Effects of the Invention

[0070] According to the first embodiment of the present invention, there is provided a fat and oil composition for making desserts, which can produce an oily dessert having excellent blooming resistance during long-term storage and sufficient melting feeling in the mouth and crispness even when the CB content is increased to a level where the cocoa flavor can be well felt.

[0071] According to the second aspect of the present invention, there can be provided a fat and oil composition for making desserts, which can provide an oily dessert having excellent blooming resistance during long-term storage even when the CB content is increased to a level where the cocoa flavor can be well felt, and which, when combined with a baked dessert, exhibits a melting feeling in the mouth that matches the melting feeling in the mouth of the baked dessert.

[0072] Furthermore, the fat and oil composition for making confectionery of the present invention can also realize a cream-like product exhibiting excellent heat resistance, and can maintain a state in which stickiness is suppressed even when it is touched after being stored at a certain temperature. DETAILED DESCRIPTION

[0073] Hereinafter, preferred embodiments of the present invention, namely, the first embodiment and the second embodiment will be described in detail. The present invention is not limited to the following description, and each component can be appropriately modified within the scope of the present invention.

[0074] <<First Embodiment>>

[0075] Hereinafter, a first embodiment of the present invention will be described. The first embodiment of the present invention can solve and achieve the technical problems and effects of the first aspect of the present invention described above.

[0076] [Fat and oil composition for making desserts]

[0077] The fat and oil composition for making confectionery according to the first embodiment of the present invention (hereinafter also referred to as "the first fat and oil composition for making confectionery") contains the following fat and oil (A), and satisfies the following conditions (1) and (2).

[0078] Oil (A): A randomly transesterified oil or fat having a lauric acid (La) content of 35 to 60% by mass in the constituent fatty acids (A-1) and an oil or fat having a palmitic acid (P) content of 35% by mass or more in the constituent fatty acids (A-2).

[0079] (1) The content of the fat (A) in the oil phase is 80% by mass or more.

[0080] (2) The La content in the constituent fatty acid is 20% by mass or more.

[0081] - Grease (A) -

[0082] The first fat and oil composition for making desserts comprises, as fat (A), a randomly esterified fat of a fat (A-1) having a lauric acid (La) content of 35 to 60% by mass in the constituent fatty acids and a fat (A-2) having a palmitic acid (P) content of 35% or more by mass in the constituent fatty acids.

[0083] As the raw material of the fat (A), the fat (A-1) is a fat having a La content of 35 to 60% by mass in the constituent fatty acids. By using a fat having a La content within the above range as a raw material, a fat (A) having a suitable oil phase component can be obtained, and thus a fat composition for making a dessert can be realized, which has excellent bloom resistance during long-term storage and exhibits sufficient melting feeling in the mouth and crispness even when the CB content is increased to a level that can well feel the cocoa flavor.

[0084] The fat (A-1) is not particularly limited as long as it is an edible fat having a La content of 35 to 60% by mass in the constituent fatty acids. Examples of such fats include palm kernel oil and coconut oil, and processed fats obtained by subjecting a fat compound containing these to one or more treatments selected from hydrogenation, fractionation and transesterification.

[0085] In the fat (A-1), the La content in the constituent fatty acids is preferably 40% by mass or more, more preferably 42% by mass or more, 44% by mass or more, or 45% by mass or more. The upper limit of the La content is preferably 55% by mass or less.

[0086] As the raw material of the fat (A), the fat (A-2) is a fat having a P content of 35% by mass or more in the constituent fatty acids. By using a fat having a P content within the above range as a raw material, a fat (A) having a suitable oil phase component can be obtained, and further, a fat composition for making a dessert can be achieved, which has excellent blooming resistance during long-term storage and exhibits sufficient melting feeling in the mouth and crispness even when the CB content is increased to a level that can well feel the cocoa flavor.

[0087] The fat (A-2) is not particularly limited as long as it is an edible fat with a P content of 35% by mass or more in the constituent fatty acids. Examples of such fats include palm oil and processed fats obtained by subjecting a fat blend containing the palm oil to one or more treatments selected from hydrogenation, fractionation and transesterification, and extremely hydrogenated palm oil, fractionated soft palm oil and its extremely hydrogenated oil, fractionated hard palm oil and its extremely hydrogenated oil, etc. are suitable.

[0088] From the viewpoint of realizing a confectionery fat composition having excellent bloom resistance during long-term storage even when the CB content is increased, the fat (A-2) preferably has a P content of 35% by mass or more in the constituent fatty acids and a stearic acid (St) content of 45 to 60% by mass. Examples of such fats include extremely hydrogenated palm oil and extremely hydrogenated oils of fractionated soft palm oil.

[0089] Oil (A) is a random ester exchange resin of oil (A-1) and oil (A-2). Suitable conditions for random ester exchange are described in the "Method for producing an oil composition for making desserts" column described later, but the mass ratio of oil (A-1) to oil (A-2) is adjusted as follows, so that oil (A) having a suitable oil phase component can be achieved, which is preferred. Specifically, when the mass of oil (A-1) is set to M1 and the mass of oil (A-2) is set to M2, random ester exchange is carried out in a manner such that the mass ratio M2 / M1 is preferably in the range of 0.25 to 2 (a more suitable range is described below).

[0090] Hereinafter, the conditions (1) and (2) satisfied by the first fat and oil composition for confectionery will be described.

[0091] -Condition (1)-

[0092] The condition (1) relates to the content of the fat (A). In the first fat and oil composition for confectionery, the content of the fat (A) is 80% by mass or more when the total amount of the oil phase is 100% by mass.

[0093] From the viewpoint of achieving excellent bloom resistance during long-term storage even when the CB content is increased, and presenting sufficient melting feeling in the mouth and crisp oily snacks, the content of the fat (A) is preferably 82% by mass or more, 84% by mass or more, 85% by mass or more, 86% by mass or more, 88% by mass or more, or 90% by mass or more. From the viewpoint of being able to further achieve the effect of the present invention, the content of the fat (A) is more preferably higher, for example, it can be 92% by mass or more, 94% by mass or more, 95% by mass or more, 96% by mass or more, 98% by mass or more, or 99% by mass or more. The upper limit of the content of the fat (A) is not particularly limited, and can be 100% by mass.

[0094] It should be noted that the "oil phase" ("fat component") in the present specification includes oil-soluble components in addition to triglycerides.

[0095] -Condition (2)-

[0096] Condition (2) relates to the La content in the constituent fatty acids. In the first fat and oil composition for confectionery, the La content is 20% by mass or more when the total amount of the constituent fatty acids is 100% by mass.

[0097] The first fat and oil composition for making desserts is preferably a fat and oil composition for making desserts with a high lauric acid content. The fat and oil composition for making desserts of the present invention, in such a type with a high lauric acid content, can suppress the occurrence of blooming during long-term storage even when the CB content in the oil phase is increased to 10% by mass or more as described below. The La content is preferably 22% by mass or more, more preferably 24% by mass or more or 25% by mass or more. From the viewpoint of being able to further achieve the effect of the present invention, the upper limit of the La content is preferably 40% by mass or less or 35% by mass or less.

[0098] Taking such La content as an example, the suitable fatty acid composition described later, the fatty acid composition of the oil phase of the first confectionery fat composition, etc., can be measured by capillary gas chromatography based on "Japan Oil Chemistry Society Standard Oil Analysis Test Method 2.4.2.3-2013", "Japan Oil Chemistry Society Standard Oil Analysis Test Method 2.4.4.3-2013". The fatty acid composition represented in the present invention is based on: based on "Japan Oil Chemistry Society Standard Oil Analysis Test Method 2.4.2.3-2013", "Japan Oil Chemistry Society Standard Oil Analysis Test Method 2.4.4.3-2013", the value obtained by capillary gas chromatography.

[0099] -Other suitable conditions-

[0100] The first fat and oil composition for making snacks preferably satisfies the following conditions concerning the oil phase component in addition to the above conditions (1) and (2). Thus, the effect of the present invention can be further achieved: even when the CB content is increased, the blooming resistance is excellent during long-term storage, and an oily snack with sufficient melting feeling in the mouth and crispness is obtained.

[0101] In the first fat and oil composition for confectionery, the fat and oil (A) preferably satisfies the following oil phase composition.

[0102] In grease (A), when the total amount of its constituent fatty acids is set to 100 mass %, the unsaturated fatty acid content is preferably less than 20 mass %, more preferably less than 18 mass %, less than 16 mass % or less than 15 mass %. Therefore, in a suitable embodiment, the content of the unsaturated fatty acids in the constituent fatty acids of grease (A) is less than 20 mass %. When the unsaturated fatty acid content is set to the range, grease (A-1) and grease (A-2) as the raw materials of grease (A) preferably use greases with lower unsaturated fatty acid content.

[0103] Among them, when the unsaturated fatty acid content in the constituent fatty acids of the oil (A) is 15% by mass or less (that is, the saturated fatty acid content in the constituent fatty acids exceeds 85% by mass), it is preferred because it is possible to achieve an oily dessert with excellent blooming resistance during long-term storage even when the CB content is increased.

[0104] The lower limit of the unsaturated fatty acid content is not particularly limited, but is preferably 5% by mass or more or 10% by mass or more.

[0105] In the oil (A), when the total amount of saturated fatty acids constituting the oil is set to 100% by mass, the total content of P and St is preferably 30% by mass or more. As described above, the oil composition for making snacks of the present invention is preferably a type with a high lauric acid content, and by containing relatively long-chain fatty acids such as P and St in the preferred range, the effect of the present invention can be further achieved. The total content of P and St is more preferably 35% by mass or more, 40% by mass or more, 45% by mass or more, or 50% by mass or more. The upper limit of the total content of P and St is preferably 65% ​​by mass or less, more preferably 60% by mass or less.

[0106] Among them, the content of P is preferably higher than the content of St, and the content of P is preferably higher than the content of St by 0.5 mass %, 1 mass % or more, or 2 mass % or more. In this case, the difference between the content of P and the content of St (content of P (%) - content of St (%)) is preferably 20 mass % or less, more preferably 15 mass % or less or 10 mass % or less.

[0107] In the fat (A), when the total amount of triglycerides constituting the fat (A) is set to 100% by mass, the SSS triglyceride content is preferably 40% by mass or more. Wherein, S represents a saturated fatty acid. From the viewpoint of achieving an oily dessert having excellent blooming resistance during long-term storage even when the CB content is increased, the SSS triglyceride content is more preferably 45% by mass or more, more preferably 50% by mass or more, 52% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more, 58% by mass or more, or 60% by mass or more. The upper limit of the SSS triglyceride content is preferably 85% by mass or less, more preferably 80% by mass or less or 75% by mass or less, from the viewpoint of achieving an oily dessert having excellent blooming resistance during long-term storage.

[0108] In the fat (A), when the total amount of SSS triglycerides constituting the fat (A) is 100 mass %, S a S b S c The triglyceride content is preferably 5% by mass or more. a Indicates lauric acid (La) or myristic acid (M), S b and S cS represents a saturated fatty acid with 16 or more carbon atoms. a , S b and S c The total number of carbon atoms in the S is 46. From the viewpoint of realizing an oily dessert having excellent blooming resistance during long-term storage even when the CB content is increased, the S a S b S c The triglyceride content is preferably 6% by mass or more, more preferably 8% by mass or more, further preferably 10% by mass or more, 12% by mass or more, 14% by mass or more, or 15% by mass or more. a S b S c The upper limit of the triglyceride content is preferably 20% by mass or less, more preferably 18% by mass or less, and further preferably 17% by mass or less or 16.5% by mass or less, from the viewpoint of achieving an oily dessert with excellent blooming resistance and achieving an oily dessert with good melting feeling in the mouth and crispness.

[0109] Therefore, in a preferred embodiment, the content of SSS triglycerides in the constituent triglycerides of the fat (A) is 40% by mass or more, and the SSS triglycerides in the SSS triglycerides are a S b S c The triglyceride content is 5% by mass or more.

[0110] S a S b S c Triglycerides, in S a In the case of La, it is LaPSt triglyceride, in the case of S a In the case of M, it is PPM triglyceride. From the viewpoint of being able to further achieve the effect of the present invention that an oily snack having excellent blooming resistance during long-term storage even when the CB content is increased and exhibiting good melting feeling in the mouth and crispness is obtained, S a Preferably La. a S b S c When the total amount of triglycerides is 100% by mass, the LaPSt triglyceride content is preferably 70% by mass or more, 75% by mass or more, 80% by mass or more, or 85% by mass or more. a S b S c The upper limit of the LaPSt triglyceride content in the triglyceride is not particularly limited, and may be 100% by mass. a S b S c Triglycerides are essentially LaPSt triglycerides, Sa S b S c The LaPSt triglyceride content in the triglyceride is 85% by mass or more.

[0111] In the fat (A), when the total amount of SSS triglycerides constituting the fat (A) is set to 100% by mass, the content of LaSS triglycerides (i.e., mixed acid triglycerides containing La) is preferably 40% by mass or more, more preferably 45% by mass or more, 50% by mass or more, 55% by mass or more, or 60% by mass or more. The upper limit of the content of the LaSS triglycerides is preferably 85% by mass or less, more preferably 80% by mass or less, 75% by mass or less, 74% by mass or less, 72% by mass or less, or 70% by mass or less.

[0112] In the fat (A), when the total amount of SSS triglycerides constituting the fat (A) is set to 100% by mass, the content of LaLaLa triglycerides is preferably 20% by mass or less, more preferably 18% by mass or less, 16% by mass or less, or 15% by mass or less. Therefore, in a suitable embodiment, the content of LaLaLa triglycerides in the SSS triglycerides is 20% by mass or less. The lower limit of the LaLaLa triglyceride content is not particularly limited, and is preferably 5% by mass or more, 6% by mass or more, 8% by mass or more, or 10% by mass or more.

[0113] The triglyceride component of the oil phase of the first dessert fat composition can be measured by high-speed liquid chromatography (HPLC) based on "Japan Oil Chemistry Association Standard Oil Analysis Test Method 2.4.6.2-2013". The triglyceride component represented in the present invention is based on: the value measured by high-speed liquid chromatography (HPLC) based on "Japan Oil Chemistry Association Standard Oil Analysis Test Method 2.4.6.2-2013".

[0114] In the first fat and oil composition for making snacks, as the fat (A), one random transesterification resin of fat (A-1) and fat (A-2) may be used alone, or two or more random transesterification resins of fat (A-1) and fat (A-2) may be used in combination. It is preferred to use two or more random transesterification resins of fat (A-1) and fat (A-2) in combination because it is easy to obtain the fat (A) having a suitable oil phase component.

[0115] As an embodiment of using two kinds of random transesterification resins of fats and oils (A-1) and fats and oils (A-2) in combination, the following is an example of using S in combination to constitute SSS triglycerides. a S b S cPreferred examples of two types of random interesterified fats and oils (1) and random interesterified fats and oils (2) having triglyceride contents that are different from each other to some extent will be described.

[0116] In a suitable embodiment,

[0117] The fat (A) is a mixture of the following random transesterified fat (1) and the following random transesterified fat (2),

[0118] Random transesterified fat (1), which is a random transesterified fat of fat (A-1) and fat (A-2), wherein the La content in the constituent fatty acids is 20% by mass or more and the S content in the SSS triglyceride is a S b S c The triglyceride content A1 is 15% by mass or more,

[0119] Random transesterified fat (2), which is a random transesterified fat of fat (A-1) and fat (A-2), wherein the La content in the constituent fatty acids is 20% by mass or more and the S content in the SSS triglyceride is a S b S c The triglyceride content A2 is 5 mass % or more and less than 15 mass %,

[0120] And A1-A2≥5. Types of oils and fats (A-1), oils and fats (A-2), S a S b S c The significance of triglyceride content is as described above.

[0121] As described above, in order to further achieve the effect of the present invention that the blooming resistance is excellent during long-term storage even when the CB content is increased, and that an oily snack exhibits sufficient melting sensation in the mouth and crispness, it is preferred to adjust the oil phase component of the fat (A) to the above-mentioned more suitable range. According to the present embodiment using the random interesterified fat (1) and the random interesterified fat (2) in combination, it is easy to adjust to such a more suitable range, which is preferred.

[0122] The random transesterified fat (1) is a random transesterified fat of the fat (A-1) and the fat (A-2), wherein the La content in the constituent fatty acids is 20% by mass or more and the S content in the SSS triglyceride is a S b S c The fat or oil having a triglyceride content A1 of 15% by mass or more.

[0123] In the random transesterified fat (1), the La content is preferably 22% by mass or more, 23% by mass or more, or 24% by mass or more. The preferred range of the upper limit of the La content is as described in the fat (A).

[0124] In random interesterified oils (1), S in SSS triglycerides a S b S c The triglyceride content A1 is preferably 16% by mass or more, more preferably 17% by mass or more. a S b S c The upper limit of the triglyceride content A1 is preferably 25% by mass or less, more preferably 24% by mass or less, 22% by mass or less, or 20% by mass or less.

[0125] Other conditions of the oil phase component of the random interesterified fat (1) are not particularly limited as long as the appropriate oil phase component of the above-mentioned fat (A) is achieved in combination with the random interesterified fat (2), and can be determined, for example, within the range of the appropriate oil phase component described for the fat (A).

[0126] The random transesterified fat (2) is a random transesterified fat of the fat (A-1) and the fat (A-2), and has a La content of 20% by mass or more in the constituent fatty acids and a S content of 20% by mass in the SSS triglyceride. a S b S c The fat or oil having a triglyceride content A2 of 5% by mass or more and less than 15% by mass.

[0127] In the random transesterified fat (2), the La content is preferably 22% by mass or more, more preferably 24% by mass or more, 25% by mass or more, 26% by mass or more, 28% by mass or more, or 30% by mass or more. The preferred range of the upper limit of the La content is as described in the fat (A).

[0128] In random interesterified oils (2), S in SSS triglycerides a S b S c The triglyceride content A2 is preferably determined in such a manner that the difference A1-A2 is 5.5 or more, more preferably 6 or more or 6.5 or more, in relation to the above-mentioned A1. a S b S c The triglyceride content A2 is preferably 14% by mass or less, and more preferably 12% by mass or less or 11% by mass or less, provided that it is 5% by mass or more.

[0129] The other conditions of the oil phase component of the random transesterified fat (2) are not particularly limited as long as the suitable oil phase component of the above-mentioned fat (A) is achieved in combination with the random transesterified fat (1), and can be determined, for example, within the range of the suitable oil phase component shown in the fat (A).

[0130] The random transesterified fat (1) and the random transesterified fat (2) can be mixed in any ratio. From the viewpoint of being able to further achieve the effect of the present invention that the blooming resistance is excellent during long-term storage even when the CB content is increased, and at the same time, an oily snack with sufficient melting feeling in the mouth and crispness can be obtained, when the mass of the random transesterified fat (1) is set to X1 and the mass of the random transesterified fat (2) is set to X2, it is preferred that the relationship X1≥X2 is satisfied. That is, the content of the random transesterified fat (1) in the fat (A) is preferably 50% by mass or more. The X1 and X2 more preferably satisfy the relationship of 1.2≤X1 / X2, and further preferably satisfy the relationship of 1.4≤X1 / X2. The upper limit of the X1 / X2 ratio can be, for example, 50 or less, 20 or less, 10 or less, 5 or less, 3 or less, or 2 or less.

[0131] The first fat and oil composition for making snacks may contain fats and oils other than fats and oils (A) (hereinafter also referred to as "other fats and oils") as long as the above conditions (1) and (2) are met. Examples of other fats and oils include: plant fats and oils such as palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower seed oil, safflower oil, cocoa butter, shea butter, mango kernel oil, monkey fat and mafu oil, animal fats and oils such as butter, milk fat, lard, fish oil and whale oil, and fats and oils obtained by hydrogenating or fractionating these fats and oils. When the total amount of the fat and oil composition for making snacks is set to 100% by mass, the content of other fats and oils is preferably 10% by mass or less, 5% by mass or less, 3% by mass or less or 1% by mass or less, and may not be included (0% by mass).

[0132] Even in the case where other fats and oils are included, the components of the entire oil phase of the first dessert fat composition preferably satisfy the preferred ranges of the fatty acid component and the triglyceride component. For example, for the fatty acid component, it is preferred to satisfy the following conditions: (1) when the total amount of the fatty acids constituting the fatty acids is set to 100% by mass, the unsaturated fatty acid content is preferably less than 20% by mass; (2) when the total amount of the saturated fatty acids constituting the fatty acids is set to 100% by mass, the total content of P and St is preferably 30% by mass or more; and for the triglyceride component, it is preferred to satisfy the following conditions: (3) when the total amount of the triglycerides constituting the triglycerides is set to 100% by mass, the SSS triglyceride content is preferably 40% by mass or more; (4) when the total amount of the SSS triglycerides constituting the triglycerides is set to 100% by mass, the S a Sb S c The triglyceride content is preferably 5% by mass or more, (5) when the total amount of the SSS triglycerides constituting the triglycerides is set to 100% by mass, the content of LaSS triglycerides (i.e., mixed acid triglycerides containing La) is preferably 40% by mass or more, and (6) when the total amount of the SSS triglycerides constituting the triglycerides is set to 100% by mass, the content of LaLaLa triglycerides is preferably 20% by mass or less. More suitable conditions for the fatty acid component and triglyceride component of (1) to (6) are as described above.

[0133] It should be noted that, in the first fat composition for making snacks, when the total amount of the fatty acids constituting the fat composition is set to 100 mass%, the content of trans fatty acids is preferably less than 5 mass%, more preferably less than 3 mass%, less than 2 mass% or less than 1.5 mass%. The fat composition for making snacks of the present invention is preferably high in compatibility with CB even if it is such a low trans fatty acid.

[0134] In addition, the first fat and oil composition for making desserts may contain other ingredients within the scope that can achieve the effect of the present invention. Examples of other ingredients include: water, emulsifiers, thickening stabilizers, salt, potassium chloride and other salting agents, citric acid, acetic acid, lactic acid, gluconic acid and other acidulants, milk, condensed milk, skim milk powder, casein, whey powder, butter, cream, natural cheese, processed cheese, fermented milk and other milk and dairy products, sucrose, liquid sugar, honey, glucose, maltose, oligosaccharides, starch syrup, sorbitol, reduced starch syrup, molasses and other sugars, sugar alcohols, dextrins, stevioside, aspartame and other sweeteners, β-carotene, caramel, red yeast pigment and other coloring agents, tocopherol, tea extract and other antioxidants, wheat protein, soy protein and other vegetable proteins, eggs and various egg processed products, flavorings, seasonings, pH adjusters, food preservatives, shelf life extenders, fruits, fruit juices, coffee, nut butter, spices, cocoa mass (cocoa mass), cocoa powder, grains, beans, vegetables, meat, fish and shellfish and other food raw materials and food additives.

[0135] Examples of the emulsifier include glycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, glycerol organic acid fatty acid esters, polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, enzyme-treated lecithin, saponins, etc. These may be used alone or in combination of two or more.

[0136] Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginates, pectin, xanthan gum, pullulan, tamarind gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, gelatin, starch, chemical starch, etc. These may be used alone or in combination of two or more.

[0137] In the first fat and oil composition for making desserts, the content of the other ingredients can be appropriately selected according to the purpose of use of these ingredients, etc., and is not particularly limited. When the total amount of the fat and oil composition for making desserts is set to 100 mass%, the content is preferably less than 20 mass%, less than 15 mass% or less than 10 mass%.

[0138] The first fat and oil composition for making desserts can obtain an oily dessert having excellent bloom resistance during long-term storage even when the CB content is increased to a level where the cocoa flavor can be well felt. The first fat and oil composition for making desserts can also obtain an oily dessert having good melting feeling in the mouth and crispness. Therefore, the first fat and oil composition for making desserts is suitable for oily desserts such as creams such as chocolate, icing, and butter cream, and is particularly suitable for chocolate.

[0139] The first fat and oil composition for making confectionery can be used as a non-tempered hard butter composition, preferably in chocolate, particularly non-tempered chocolate that does not require a tempering operation, among these uses. By using the first fat and oil composition for making confectionery as a non-tempered hard butter composition, the CB content in the oil phase can be increased to, for example, 10% by mass or more, 15% by mass or more, or 20% by mass or more while suppressing blooming during long-term storage.

[0140] As described above, the first fat and oil composition for making confectionery is suitable for creams. For example, it is suitable for creams for coating, creams for filling, creams for filling, creams for pouring, creams for spreading, and the like. By using the first fat and oil composition for making confectionery, good heat resistance can be obtained. For example, even if it is touched after being stored at a certain temperature, it can maintain a state of suppressing stickiness, and is therefore particularly suitable for creams for coating.

[0141] [Method for producing fat and oil composition for making snacks]

[0142] An example of the method for producing the first fat and oil composition for confectionery will be described.

[0143] In one embodiment, the method for producing the first fat and oil composition for making snacks comprises:

[0144] The fat (A) is prepared by randomly transesterifying a fat (A-1) having a La content of 35 to 60% by mass in the constituent fatty acids with a fat (A-2) having a P content of 35% or more in the constituent fatty acids, wherein the random transesterification is performed so that the mass ratio M2 / M1 is within the range of 0.25 to 2, where the mass of the fat (A-1) is M1 and the mass of the fat (A-2) is M2; and

[0145] The amount of the fat (A) is adjusted so that the content of the fat (A) in the oil phase is 80% by mass or more.

[0146] It should be noted that the types of fats and oils (A-1), (A-2), the appropriate form of fats and oils (A) (appropriate fatty acid components, triglyceride components), and the appropriate composition of the fat and oil composition for making snacks are as described in the [Fat and oil composition for making snacks] column.

[0147] First, fat (A-1) and fat (A-2) are mixed to prepare a fat blend. As long as a fat composition for making snacks that satisfies the above conditions (1) and (2) can be obtained, two or more fats can be used in combination as fat (A-1), two or more fats can be used in combination as fat (A-2), and fats other than fat (A-1) and fat (A-2) can be used to prepare a fat blend.

[0148] In the fat blend, when the mass of the fat (A-1) is M1 and the mass of the fat (A-2) is M2, the mass ratio M2 / M1 is in the range of 0.25 to 2. The lower limit of the mass ratio M2 / M1 is preferably 0.3 or more, and the upper limit is preferably 1.5 or less, more preferably 1.3 or less, 1.25 or less, 1.2 or less, 1.15 or less, 1.1 or less, or 1.05 or less.

[0149] Next, the prepared fat and oil blend is subjected to random transesterification to obtain a randomly transesterified fat and oil (fat and oil (A)).

[0150] When implementing random transesterification, chemical catalysts or enzymes can be used. As chemical catalysts, for example, alkali metal catalysts such as sodium methoxide can be mentioned. In addition, as enzymes, for example, lipases from microorganisms such as Alcaligenes, Rhizopus, Aspergillus, Mucor, and Penicillium can be mentioned. It should be noted that the lipase can be immobilized on a carrier such as an ion exchange resin or diatomaceous earth or ceramics and used as an immobilized lipase, or can be used in the form of a powder.

[0151] The oil and fat after random transesterification can be purified. As the purification method, bleaching, deodorization, etc. can be appropriately selected. In particular, when a chemical catalyst such as sodium methoxide is used in the random transesterification, the added chemical catalyst is deactivated and removed, which can stabilize the quality of the obtained oil and fat composition for making snacks, so it is preferred. The purification method is not particularly limited. For example, a sufficient amount of acid and an adsorbent of 0.1 to 8.0% by mass can be added to the obtained random transesterified oil and fat for deactivation of the added chemical catalyst. The chemical catalyst is deactivated and bleached at a bleaching temperature of 75 to 105°C, a bleaching time of 15 to 60 minutes, and reduced pressure. Deodorization is performed at a deodorization temperature of 180 to 265°C and a deodorization time of 20 to 90 minutes. There is no particular limitation on the type and amount of acid used in the deactivation of the chemical catalyst. For example, when sodium methoxide is used as a chemical catalyst, an equivalent amount of polycarboxylic acid can be used. In addition, as the adsorbent during the bleaching, in addition to white clay, silica gel, activated carbon, etc. can be used.

[0152] In the first fat and oil composition for making snacks, the randomly transesterified fats and oils thus obtained may be used alone or in combination of two or more randomly transesterified fats and oils. Since it is easy to adjust the oil phase component of the fat (A) to the more suitable range, it is preferred to use the SSS triglyceride in combination as described above. a S b S c When the two types of random transesterified fats and oils (1) and random transesterified fats and oils (2) having triglyceride contents different from each other to some extent are used in combination, the appropriate amount ratio thereof is as described above.

[0153] The obtained transesterified fats and oils may be subjected to fractionation treatment within a range not impairing the effects of the present invention. Examples of fractionation treatment include wet fractionation using a solvent such as acetone or hexane, and dry fractionation without a solvent.

[0154] The first method for producing a fat composition for confectionery comprises using the fat (A) prepared in this way and adjusting the amount of the fat (A) so that the content of the fat (A) in the oil phase is 80% by mass or more.

[0155] The preferred range of the content of the fat (A) in the oil phase and the components other than the fat (A) that can be incorporated into the fat composition for confectionery are as described in the section [Fat composition for confectionery].

[0156] [Oily desserts]

[0157] The first fat and oil composition for making confectionery can be used to produce oil-based confectionery. The present invention also provides such oil-based confectionery.

[0158] The oily dessert of the present invention comprises a first fat composition for making desserts. In a suitable embodiment, the oily dessert of the present invention is chocolate, cream, etc. having an oil phase as a continuous phase, and the first fat composition for making desserts is used in all or part of the oil phase. Therefore, in one embodiment, the oily dessert of the present invention is chocolate or cream.

[0159] It should be noted that the "chocolate" in the present invention includes not only chocolate and quasi-chocolate specified by the National Chocolate Industry Fair Trade Committee, but also the concept of fat-processed foods such as raw chocolate, white chocolate, and colored chocolate using cocoa mass, cocoa butter, cocoa beans, etc., and widely includes: raw materials selected from various powdered foods such as cocoa mass, cocoa powder, milk powder, fats, sugars, emulsifiers, spices, pigments, etc. are mixed in any proportion and the resulting materials are crushed and ground by conventional methods.

[0160] It should be noted that the cream in the present invention is a general term for cream with fat as a continuous phase, regardless of whether it is a water-containing type containing sweeteners such as sugar solution, eggs, etc. or a water-free type, for example, it can include: icing sugar, sweetened butter slurry, melting butter and double emulsion butter.

[0161] The amount of the first fat composition for making desserts in the oily dessert of the present invention is preferably 60% by mass or more, more preferably 65% ​​by mass or more or 70% by mass or more, based on the total fats and oils contained in the oily dessert. The upper limit of the amount is not particularly limited, but is preferably 90% by mass or less, 85% by mass or less or 80% by mass or less from the viewpoint of achieving a sufficient CB content.

[0162] In the oily dessert of the present invention, the CB content in the oil phase is preferably 5% by mass or more, and more preferably 7% by mass or more, 8% by mass or more, 9% by mass or more, or 10% by mass or more, from the viewpoint of obtaining an oily dessert having a preferred cocoa flavor. The oily dessert of the present invention can further increase the CB content in the oil phase while suppressing blooming during long-term storage. For example, in the oily dessert of the present invention, the CB content in the oil phase can be increased to 12% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 18% by mass or more, or 20% by mass or more. The upper limit of the CB content is preferably 30% by mass or less or 25% by mass or less, from the viewpoint of suppressing blooming during long-term storage. Therefore, in a suitable embodiment, in the oily dessert of the present invention, the cocoa butter (CB) content in the oil phase is 5 to 25% by mass.

[0163] The oil-based confectionery of the present invention can be produced by any conventionally known method except for using the first fat and oil composition for confectionery.

[0164] The oily snack of the present invention produced using the first oil and fat composition for making snacks can suppress the occurrence of blooming even when the CB content is increased to a level where the cocoa flavor can be well felt (for example, the CB content in the oil phase is 10% by mass or more, 15% by mass or more, or 20% by mass or more), and can exhibit extremely high blooming resistance even when repeated temperature cycles of 15°C for 12 hours to 25°C for 12 hours are repeated for up to 120 days. The oily snack of the present invention produced using the first oil and fat composition for making snacks also exhibits good heat resistance, for example, after being stored at a certain temperature, it can maintain a state of suppressing stickiness even when touched.

[0165] <<Second Embodiment>>

[0166] Hereinafter, a second embodiment of the present invention will be described. The second embodiment of the present invention can solve and achieve the technical problems and effects of the second aspect of the present invention described above.

[0167] [Fat and oil composition for making desserts]

[0168] The fat and oil composition for making confectionery according to the second embodiment of the present invention (hereinafter also referred to as "the second fat and oil composition for making confectionery") satisfies the following conditions (1) to (3).

[0169] (1) the content of SSS triglyceride in the triglyceride is 40% by mass or more,

[0170] (2) S in SSS triglycerides a S b S c The triglyceride content is 5% by mass or more,

[0171] (3) The ratio of the solid fat content SFC-25 (%) at 25°C to the solid fat content SFC-35 (%) at 35°C (SFC-25 / SFC-35) is 4.3 to 7.5,

[0172] in,

[0173] S represents saturated fatty acid,

[0174] S a represents lauric acid (La) or myristic acid (M),

[0175] S b and S c It refers to saturated fatty acids with 16 or more carbon atoms.

[0176] S a , S b and S c The total number of carbon atoms is 46.

[0177] -Condition (1)-

[0178] Condition (1) relates to the content of SSS triglycerides in the constituent triglycerides. In the second fat and oil composition for confectionery, when the total amount of the constituent triglycerides is 100% by mass, the content of SSS triglycerides is 40% by mass or more.

[0179] In the combination of conditions (2) and (3), from the viewpoint of achieving an oily dessert having excellent blooming resistance during long-term storage even when the CB content is increased, and from the viewpoint of achieving an oily dessert having a melting feel in the mouth that matches the melting feel of a baked dessert in a combination dessert with a baked dessert, the SSS triglyceride content is preferably 45% by mass or more, more preferably 50% by mass or more, 52% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more, 58% by mass or more, or 60% by mass or more.

[0180] The upper limit of the SSS triglyceride content is preferably less than 85% by mass, and more preferably 80% by mass or less, 75% by mass or less, 70% by mass or less, 68% by mass or less, 66% by mass or less, or 65% by mass or less, from the viewpoint of achieving an oily dessert with excellent blooming resistance and an oily dessert with a melting feel in the mouth that matches that of a baked dessert, in the combination of conditions (2) and (3).

[0181] As described below, in the second fat and oil composition for confectionery, the La content in the constituent fatty acids is preferably 25% by mass or more, and the second fat and oil composition for confectionery is preferably a fat and oil composition for confectionery having a high lauric acid content.

[0182] -Condition (2)-

[0183] Condition (2) involves S in SSS triglycerides a S b S c In the second fat and oil composition for making desserts, when the total amount of SSS triglycerides constituting the composition is set to 100% by mass, S a S b S c The triglyceride content is 5% by mass or more.

[0184] In the combination of conditions (1) and (3), from the viewpoint of realizing an oily dessert having excellent blooming resistance during long-term storage even when the CB content is increased, and from the viewpoint of realizing an oily dessert having a melting feeling in the mouth that matches the melting feeling in the mouth of a baked dessert in a combined dessert with a baked dessert, the S a S b S c The triglyceride content is preferably 6% by mass or more, more preferably 8% by mass or more, further preferably 10% by mass or more, 10.5% by mass or more, or 11% by mass or more.

[0185] The S a S b S c The upper limit of the triglyceride content is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 13% by mass or less, in view of achieving an oily dessert having excellent blooming resistance and an oily dessert having a melt-in-the-mouth feel that matches that of baked desserts, in the combination of conditions (1) and (3). a S b S c When the triglyceride content is (5% by mass or more) and (13% by mass or less), it is preferred because the effects of the present invention can be achieved, that is, excellent blooming resistance during long-term storage even when the CB content is increased, and a melting sensation in the mouth that matches the melting sensation in the mouth of baked snacks can be achieved.

[0186] Therefore, in a suitable embodiment, S in SSS triglyceride a S b S c The triglyceride content is 5 mass % or more and 13 mass % or less.

[0187] The S a S b S c The upper limit of the triglyceride content is more preferably 12.5% ​​by mass or less, or 12% by mass or less.

[0188] S a S b S c Triglycerides, in S a In the case of La, it is LaPSt triglyceride, in the case of S a In the case of M, it is PPM triglyceride. Here, St represents stearic acid, and P represents palmitic acid, and the same applies hereinafter.

[0189] In the combination of conditions (1) and (3), from the viewpoint of being able to further achieve the effects of the present invention that the blooming resistance during long-term storage is excellent even when the CB content is increased, and at the same time, an oily dessert having a melting feeling in the mouth that matches the melting feeling in the mouth of baked desserts can be achieved, S a Preferably La. a S b S c When the total amount of triglycerides is 100% by mass, the LaPSt triglyceride content is preferably 70% by mass or more, 75% by mass or more, 80% by mass or more, or 85% by mass or more. a S b S c The upper limit of the LaPSt triglyceride content in the triglyceride is not particularly limited and may be 100% by mass. a S b S c Triglycerides are essentially LaPSt triglycerides, S a S b S c The LaPSt triglyceride content in the triglyceride is 85% by mass or more.

[0190] According to the conditions (1) and (2), the SSS triglyceride content, S a S b S c Taking the triglyceride content as an example, the triglyceride component in the oil phase can be measured by high-speed liquid chromatography (HPLC) based on the "Standard Oil and Fats Analysis Test Method 2.4.6.2-2013 Established by the Japan Oil Chemistry Society" as described in the first oil and fat composition for making snacks.

[0191] -Condition (3)-

[0192] Condition (3) relates to the solid fat content. In the second fat composition for confectionery, the ratio SFC-25 / SFC-35 of the solid fat content SFC-25 (%) at 25°C to the solid fat content SFC-35 (%) at 35°C is within the range of 4.3 to 7.5.

[0193] In the combination of conditions (1) and (2), from the viewpoint of being able to further achieve the effects of the present invention, namely, excellent blooming resistance during long-term storage even when the CB content is increased and a melting feel in the mouth that matches the melting feel in the mouth of a baked snack can be achieved, the ratio SFC-25 / SFC-35 is preferably 4.5 or more, more preferably 4.8 or more, 5 or more, 5.2 or more, 5.4 or more, or 5.5 or more.

[0194] The upper limit of the ratio SFC-25 / SFC-35 is preferably 7 or less, more preferably 6.8 or less, 6.6 or less, or 6.5 or less, from the viewpoint of achieving an oily dessert having excellent blooming resistance and an oily dessert having a melting feel in the mouth that matches that of a baked dessert, in the combination of conditions (1) and (2).

[0195] As long as condition (3) is satisfied, the values ​​of SFC-25 and SFC-35 are not particularly limited. From the perspective of achieving an oily dessert that exhibits a melting sensation in the mouth that matches the melting sensation in the mouth of a baked dessert in a combination dessert, SFC-35 is preferably 11% or less, more preferably 10% or less, 9% or less, 8% or less, 7.5% or less, or 7% or less. Therefore, in a suitable embodiment, SFC-35 is 11% or less. The lower limit of SFC-35 is not particularly limited as long as condition (3) is satisfied in relation to SFC-25. From the perspective of achieving an oily dessert that exhibits a melting sensation in the mouth that matches the melting sensation in the mouth of a baked dessert in a combination dessert, SFC-35 is preferably 2% or more, 3% or more, 4% or more, or 5% or more.

[0196] The solid fat content of the second dessert fat composition can be measured by the pulse NMR (direct method) described in AOCS official method cd16b-93. The solid fat content SFC-25 at 25°C represented in the present invention is based on the value (in terms of oil phase) obtained by measuring the sample (dessert fat composition) that has been allowed to stand in a thermostatic bath set at 25°C for 30 minutes by the pulse NMR (direct method). In addition, the solid fat content SFC-35 at 35°C represented in the present invention is based on the value (in terms of oil phase) obtained by measuring the sample that has been allowed to stand in a thermostatic bath set at 35°C for 30 minutes by the pulse NMR (direct method).

[0197] -Other suitable conditions-

[0198] The second fat and oil composition for making snacks preferably satisfies the following conditions concerning the oil phase component in addition to the above conditions (1) to (3). This can further achieve the effects of the present invention such as an oil-based snack having excellent blooming resistance during long-term storage even when the CB content is increased, and an oil-based snack having a melting feeling in the mouth that matches the melting feeling in the mouth of a baked snack in a combination snack with a baked snack.

[0199] In the second fat and oil composition for making desserts, when the total amount of SSS triglycerides is set to 100% by mass, the content of LaSS triglycerides (i.e., mixed acid triglycerides containing La) is preferably 40% by mass or more, more preferably 45% by mass or more, 50% by mass or more, 55% by mass or more, or 60% by mass or more. Therefore, in a suitable embodiment, the content of LaSS triglycerides in SSS triglycerides is 40% by mass or more. The upper limit of the content of the LaSS triglycerides is preferably 85% by mass or less, more preferably 80% by mass or less, 75% by mass or less, 74% by mass or less, 72% by mass or less, or 70% by mass or less.

[0200] In the second dessert fat composition, when the total amount of SSS triglycerides is set to 100% by mass, the content of LaLaLa triglycerides is preferably 20% by mass or less, more preferably 18% by mass or less, 16% by mass or less, or 15% by mass or less. Therefore, in a suitable embodiment, the content of LaLaLa triglycerides in SSS triglycerides is 20% by mass or less. The lower limit of the LaLaLa triglyceride content is not particularly limited, and is preferably 5% by mass or more, 6% by mass or more, 8% by mass or more, or 10% by mass or more.

[0201] In the second fat and oil composition for making desserts, when the total amount of the constituent fatty acids is set to 100 mass %, the saturated fatty acid content is preferably 70 mass % or more, 75 mass % or more, 76 mass % or more, 78 mass % or more, or 80 mass % or more. The upper limit of the saturated fatty acid content is not particularly limited, but is preferably 90 mass % or less, 88 mass % or less, 86 mass % or less, or 85 mass % or less.

[0202] In the second fat composition for making confectionery, when the total amount of the constituent fatty acids is set to 100 mass %, the La content is preferably 25 mass % or more. In the second fat composition for making confectionery, in such a type with a high lauric acid content, even when the CB content in the oil phase is increased to 10 mass % or more as described below, the occurrence of blooming during long-term storage can be suppressed. From the viewpoint of further achieving the effect of the present invention, the upper limit of the La content is preferably 40 mass % or less or 35 mass % or less.

[0203] In the second dessert fat composition, when the total amount of saturated fatty acids constituting the same is set to 100% by mass, the total content of palmitic acid (P) and stearic acid (St) is preferably 40% by mass or more. As described above, the second dessert fat composition is preferably a type with a high lauric acid content, and by containing relatively long-chain fatty acids such as P and St in the preferred range, the effect of the present invention can be further achieved. Therefore, in a suitable embodiment, the total content of palmitic acid (P) and stearic acid (St) constituting the saturated fatty acids is 40% by mass or more. The total content of P and St is more preferably 42% by mass or more, 43% by mass or more, or 44% by mass or more. The upper limit of the total content of P and St is preferably 60% by mass or less, more preferably 55% by mass or less or 50% by mass or less.

[0204] Among them, the content of P is preferably higher than the content of St, and the content of P is preferably higher than the content of St by 2 mass %, 4 mass % or 5 mass %. In this case, the difference between the content of P and the content of St (content of P (%) - content of St (%)) is preferably 20 mass % or less, more preferably 15 mass % or less or 10 mass % or less.

[0205] In the second fat and oil composition for making desserts, when the total amount of saturated fatty acids constituting the fat and oil composition is set to 100 mass%, the content of saturated fatty acids with a carbon number of 20 or more is preferably 0.5 mass% or more, 0.6 mass% or more, 0.8 mass% or more, or 1 mass% or more. In the combination of the above conditions (1) and (2), by containing such long-chain saturated fatty acids in a given amount, there is a tendency to easily adjust the above condition (3) to a preferred range. The upper limit of the content of saturated fatty acids with a carbon number of 20 or more is preferably 3 mass% or less, 2.8 mass% or less, 2.6 mass% or less, 2.5 mass% or less, 2.4 mass% or less, 2.2 mass% or less, or 2 mass% or less.

[0206] The content of trans fatty acids in the second fat composition for confectionery can be the same as that in the first fat composition for confectionery. The second fat composition for confectionery is preferred because it has high compatibility with CB even if it is low in trans fatty acids.

[0207] The fatty acid component of the oil phase of the second fat and oil composition for making snacks can be measured by capillary gas chromatography based on "Standard Oil Analysis Test Method 2.4.2.3-2013 Established by the Japan Oil Chemists' Society" and "Standard Oil Analysis Test Method 2.4.4.3-2013 Established by the Japan Oil Chemists' Society", as described for the first fat and oil composition for making snacks.

[0208] An example of the method for producing the second fat and oil composition for confectionery will be described.

[0209] First, a fat blend is prepared in which the saturated fatty acid content, La content, and the total content of P and St in the constituent fatty acid components are preferably within the above-mentioned preferred ranges. When the fat blend is prepared in such a manner that the saturated fatty acid content having 20 or more carbon atoms is within the above-mentioned preferred range, it is easy to adjust the condition (3) to the preferred range, which is preferred.

[0210] There is no particular limitation on the fats and oils used to prepare the fat blend. For example, the fat blend can be prepared by mixing plant fats and oils such as palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower seed oil, safflower oil, cocoa butter, shea butter, mango kernel oil, monkey fat and mafu oil, animal fats and oils such as beef tallow, milk fat, lard, fish oil and whale oil, and fats and oils obtained by subjecting these fats and oils to one or more treatments selected from hydrogenation, fractionation and transesterification.

[0211] Next, the prepared fat and oil blend is subjected to transesterification to obtain transesterified oil.

[0212] The ester exchange may be a random ester exchange reaction or a position-specific ester exchange reaction. The ester exchange based on the random ester exchange reaction is preferred because it is easy to adjust the triglyceride component to the appropriate form and range, taking the condition (2) as an example.

[0213] When performing the transesterification, a chemical catalyst or an enzyme may be used, and examples of these chemical catalysts and enzymes are as described for the first fat and oil composition for confectionery.

[0214] The transesterified fats and oils may be purified. The purification method and conditions are the same as those described for the first fat and oil composition for confectionery.

[0215] The second fat composition for making confectionery may be the transesterified oil obtained in this way, or may be a mixture of two or more transesterified oils obtained. Mixing two or more transesterified oils obtained makes it easy to produce a fat composition for making confectionery that satisfies all of the above conditions (1) to (3), which is preferred.

[0216] It should be noted that, as long as all of the above conditions (1) to (3) are satisfied, the obtained transesterified oil may be subjected to fractionation treatment. Examples of fractionation treatment include wet fractionation using a solvent such as acetone or hexane, and dry fractionation without using a solvent.

[0217] The second fat and oil composition for making confectionery may contain fats and oils other than transesterified oils (hereinafter also referred to as "other fats and oils") as long as all of the above conditions (1) to (3) are satisfied. Examples of other fats and oils and their contents may be the same as those described for the first fat and oil composition for making confectionery.

[0218] In addition, the second fat and oil composition for making confectionery may contain other components within the range that can achieve the effects of the present invention. Examples of other components and their contents may be the same as those described for the first fat and oil composition for making confectionery.

[0219] The second fat and oil composition for making desserts can obtain an oily dessert having excellent bloom resistance during long-term storage even when the CB content is increased to a level where the cocoa flavor can be well felt. The second fat and oil composition for making desserts can also obtain an oily dessert that exhibits a good melting feeling in the mouth, and can obtain an oily dessert that exhibits good heat resistance. Therefore, the second fat and oil composition for making desserts is suitable for oily desserts such as creams such as chocolate, icing, and sweetened butter paste, and is particularly suitable for chocolate.

[0220] The second fat and oil composition for making confectionery can also provide a melting feeling in the mouth that matches the melting feeling in the mouth of the baked confectionery in a combined confectionery with a baked confectionery. Therefore, the second fat and oil composition for making confectionery is suitable for a combined confectionery of an oily confectionery and a baked confectionery.

[0221] The second fat composition for making confectionery can be used as a non-tempered hard butter composition for chocolate, particularly non-tempered chocolate that does not require tempering, among these uses. By using the second fat composition for making confectionery as a non-tempered hard butter composition, the CB content in the oil phase can be increased to, for example, 10% by mass or more, 15% by mass or more, or 20% by mass or more while suppressing blooming during long-term storage. It should be noted that in this specification, "oil phase" and "fat component" mean that they include oil-soluble components in addition to triglycerides.

[0222] As described above, the second fat composition for making desserts is suitable for creams. For example, it is suitable for creams for coating, creams for fillings, creams for fillings, creams for pouring, creams for spreading, and the like. As with the first fat composition for making desserts, by using the second fat composition for making desserts, good heat resistance can be obtained. For example, even if it is touched after being stored at a certain temperature, it can maintain a state of suppressing stickiness, and is therefore particularly suitable for creams for coating.

[0223] [Oily desserts]

[0224] The second fat and oil composition for making confectionery can be used to produce oil-based confectionery. The present invention also provides such oil-based confectionery.

[0225] The oily dessert of the present invention comprises a second fat composition for making desserts. In a suitable embodiment, the oily dessert of the present invention is chocolate, cream, etc. with an oil phase as a continuous phase, and the second fat composition for making desserts is used in all or part of the oil phase. Therefore, in one embodiment, the oily dessert of the present invention is chocolate or cream.

[0226] The usage-amount of the 2nd fat and oil composition for confectionery in the oil-based confectionery of this invention can be set as the range demonstrated about the 1st fat and oil composition for confectionery.

[0227] In the oil-based confectionery of the present invention, the CB content in the oil phase can be within the range described in the first embodiment.

[0228] The oil-based confectionery of the present invention can be produced by any conventionally known method except that the second confectionery-making fat and oil composition is used as the confectionery-making fat and oil composition.

[0229] The oily snack of the present invention produced using the second snack fat composition can suppress the occurrence of blooming even when the CB content is increased to a level at which the cocoa flavor can be well felt (for example, the CB content in the oil phase is 10% by mass or more, 15% by mass or more, or 20% by mass or more) under repeated temperature cycle conditions of 15°C for 12 hours to 25°C for 12 hours for up to 120 days, and can exhibit extremely high blooming resistance.

[0230] The oily snack of the present invention produced using the second snack fat composition can also exhibit extremely high heat resistance, such as almost or completely no adhesion to the fingers or oil precipitation when the surface is touched with the fingers, and no deformation is observed at the position touched by the fingers.

[0231] The oily dessert of the present invention obtained by manufacturing using the second dessert fat composition can also present a melting feeling in the mouth that matches the melting feeling in the mouth of the baked dessert in the combined dessert with the baked dessert. In such a combined dessert, the usage amount of the oily dessert of the present invention is preferably set to more than 1 mass part, more than 1.5 mass parts or more than 2 mass parts relative to 1 mass part of the baked dessert, and preferably can be set to less than 10 mass parts, less than 8 mass parts, less than 6 mass parts or less than 5 mass parts. It should be noted that in the combined dessert, the baked dessert can use cookies, biscuits, etc. known in the past. By using the oily dessert of the present invention, no matter how the type of the baked dessert is, a strong and overall flavor can be achieved.

[0232] Example

[0233] Hereinafter, the present invention will be specifically described by way of examples. However, the present invention is not limited to the examples shown below. It should be noted that, hereinafter, "parts" and "%" refer to "parts by mass" and "% by mass" respectively, unless otherwise specified.

[0234] <<First Embodiment>>

[0235] The first embodiment of the present invention will be specifically described with reference to examples.

[0236] [Measurement and evaluation methods]

[0237] Hereinafter, the measurement and evaluation methods will be described.

[0238] <Determination of Oil Phase Components of Fat and Oil Composition for Making Snacks>

[0239] -Determination of fatty acid composition-

[0240] The fatty acid composition of the oil phase of the fat and oil composition for making snacks produced in the Examples and Comparative Examples was measured by capillary gas chromatography based on "Standard Oil and Fats Analysis Test Method 2.4.2.3-2013 Established by the Japan Oil Chemists' Society" and "Standard Oil and Fats Analysis Test Method 2.4.4.3-2013 Established by the Japan Oil Chemists' Society".

[0241] Various measurement conditions are as follows.

[0242] (Injection method) Split flow method

[0243] (Detector) FID detector

[0244] (Carrier gas) Helium 1ml / min

[0245] (Column) GL SCIENCES "TC-70"

[0246] (Column temperature) 190℃

[0247] (Analysis time) 40 minutes

[0248] (Inlet temperature) 250℃

[0249] (Detector temperature) 260℃

[0250] (Split ratio) 100:1

[0251] -Determination of triglyceride composition-

[0252] The triglyceride (triacylglycerol) composition of the oil phase of the fat and oil composition for making snacks produced in the Examples and Comparative Examples was measured by high-speed liquid chromatography (HPLC) based on the "Standard Oil and Fats Analysis Test Method 2.4.6.2-2013 established by the Japan Oil Chemicals Society".

[0253] Various measurement conditions are as follows.

[0254] (Detector): Differential refractive index detector

[0255] (column): docosyl column (DCS)

[0256] (Mobile phase): Acetone: Acetonitrile = 65:35 (volume ratio)

[0257] (Flow rate): 1ml / min

[0258] (Column temperature): 40℃

[0259] (Back pressure): 3.8MPa

[0260] <Evaluation of blooming of oily pastries>

[0261] The oily snacks produced in the examples and comparative examples were subjected to a blooming test according to the following procedure to evaluate blooming. Specifically, the samples (oily snacks) were stored for 120 days from the date of production in a program thermostatic chamber set to repeat temperature cycle conditions of 15°C for 12 hours and then 25°C for 12 hours. In addition, the sample surface was visually observed on the 30th, 60th, 90th and 120th day from the date of production, and blooming was evaluated according to the following evaluation criteria.

[0262] Blooming evaluation criteria:

[0263] +: No blooming was observed on the sample surface and it was shiny

[0264] ±: No blooming was observed on the sample surface, but no gloss

[0265] -: Blooming was observed on part of the sample surface

[0266] --: Severe blooming was observed on the sample surface

[0267] <Evaluation of Crispness of Oily Desserts>

[0268] The oil-based confectionery produced in the Examples and Comparative Examples was temperature-controlled to 20° C., and then evaluated for crispness based on the following evaluation criteria.

[0269] Brittleness evaluation criteria:

[0270] +++: Excellent with a refreshing crunch

[0271] ++: Good brittleness

[0272] +: A bit sticky, but can be separated without any problems

[0273] -: sticky, poor

[0274] --: On the basis of stickiness, the cross section shows slight tensile physical properties, poor

[0275] <Evaluation of the melting feeling of oily desserts>

[0276] The oil-based snacks produced in the Examples and Comparative Examples were subjected to sensory evaluation by a panel of 10 experts according to the following evaluation criteria. The total score of the 10 expert panelists was calculated, and the total score of 45 to 50 points was set as +++, 38 to 44 points was set as ++, 30 to 37 points was set as +, 14 to 29 points was set as -, and 0 to 13 points was set as -. The results are shown in Table 3. It should be noted that before the evaluation, the degree of sensory corresponding to each score was adjusted among the panelists.

[0277] Melt-in-mouth evaluation criteria:

[0278] 5 points: Excellent

[0279] 3 points: Good

[0280] 1 point: slightly worse

[0281] 0 points: poor

[0282] <Production Example 1-1> (Production of Randomly Transesterified Oil (a))

[0283] 75 parts of palm kernel oil (equivalent to "oil (A-1)"; lauric acid (La) content in the constituent fatty acids 50.1%) and 25 parts of extremely hydrogenated palm oil (equivalent to "oil (A-2)"; 0.2% La content in the constituent fatty acids, 44.6% palmitic acid (P) content, 53.6% stearic acid (St) content) obtained by hydrogenating palm oil until the iodine value is 1 or less) are mixed in a molten state to prepare a mixed oil. The mixed oil is placed in a four-necked flask and heated under vacuum at a liquid temperature of 110°C for 30 minutes. Thereafter, sodium methoxide as a random transesterification catalyst is added at a ratio of 0.2% relative to the oil, the liquid temperature is adjusted to 85°C, and further heated under vacuum for 1 hour to perform a random transesterification reaction, and then citric acid is added to neutralize the sodium methoxide. Next, bleaching is performed by adding clay (the amount of clay is 3% relative to the oil, and the treatment temperature is 85°C). After filtering out the clay, deodorization is performed (250°C, 60 minutes, and the amount of steam sprayed is 5% relative to the oil) to obtain random transesterified fats and oils (a).

[0284] In the random transesterified fat (a), the La content in the fatty acids is 34.1%, and the S content in the SSS triglycerides is a S b S c The triglyceride content is 10.8%, which is equivalent to "random interesterified fat (2)".

[0285] <Production Example 1-2> (Production of Randomly Transesterified Oil (b))

[0286] 50 parts of palm kernel oil (corresponding to "oil (A-1)"; La content in the constituent fatty acids 50.1%) and 50 parts of extremely hydrogenated palm oil (corresponding to "oil (A-2)"; La content in the constituent fatty acids 0.2%, P content 44.6%, St content 53.6%) obtained by hydrogenating palm oil until the iodine value is 1 or less were mixed in a molten state to prepare a mixed oil. The mixed oil was subjected to a random transesterification reaction using sodium methoxide as a catalyst and a purification treatment of bleaching and deodorization in the same manner as in Production Example 1-1 to obtain a random transesterified oil (b).

[0287] In the random transesterified fat (b), the La content in the fatty acids is 24.2%, and the S content in the SSS triglycerides is a S b S c The triglyceride content is 17.7%, which is equivalent to "random interesterified fat (1)".

[0288] <Production Example 1-3> (Production of Randomly Transesterified Oil (c))

[0289] 45 parts of palm kernel oil (corresponding to "oil (A-1)"; La content in the constituent fatty acids 50.1%) and 55 parts by mass of palm stearin (corresponding to "oil (A-2)"; La content in the constituent fatty acids 0.4%, P content 62.4%, St content 4.6%) were mixed in a molten state to prepare a mixed oil. The mixed oil was subjected to a random transesterification reaction using sodium methoxide as a catalyst and a purification treatment of bleaching and deodorization in the same manner as in Production Example 1-1 to obtain a random transesterified oil (c).

[0290] In the random transesterified fat (c), the La content in the fatty acids is 21.9%, and the S content in the SSS triglycerides is a S b S c The triglyceride content is 10.9%, relative to "random interesterified fat (2)".

[0291] [Example 1-1]

[0292] (1) Production of fat and oil composition 1-1 for making snacks

[0293] The randomly transesterified fats and oils (a) were used as they were as the fat and oil composition 1-1 for making confectionery.

[0294] (2) Production of oily snacks

[0295] Using the fat and oil composition 1-1 for making confectionery, oil-based confectionery A, B and C, which are non-tempered chocolates with CB contents of about 10%, about 15% and about 20%, were prepared in the formulations shown in Table 1-1. Specifically, cocoa mass and cocoa butter were heated to about 55°C to dissolve, cocoa powder and sugar were added and kneaded, and then a portion of the fat and oil composition 1-1 for making confectionery was dissolved and added within a range that could obtain a hardness suitable for a roll mill, and further kneaded. After compacting, lecithin and the remaining fat and oil composition for making confectionery were added and kneaded to obtain chocolate dough. The chocolate dough was poured into a mold, cooled and solidified at 5°C for 30 minutes, and oil-based confectionery A, B and C were obtained.

[0296] [Table 1-1]

[0297]

[0298] * 1 The fat content of cocoa powder is 11%, and the fat content of cocoa mass is 55%, which is cocoa butter.

[0299] [Example 1-2]

[0300] 80 parts of the random transesterified fats and oils (a) and 20 parts of the random transesterified fats and oils (b) were mixed in a molten state to prepare a fat and oil composition 1-2 for making confectionery.

[0301] Using the obtained fat and oil composition 1-2 for making confectionery, oil-based confectionery A, B and C were produced in the same manner as in Example 1-1.

[0302] [Examples 1-3]

[0303] 60 parts of the random transesterified fats and oils (a) and 40 parts of the random transesterified fats and oils (b) were mixed in a molten state to prepare a fat and oil composition 1-3 for making confectionery.

[0304] Using the obtained fat and oil composition 1-3 for making confectionery, oil-based confectioneries A, B and C were produced in the same manner as in Example 1-1.

[0305] [Examples 1-4]

[0306] 40 parts of the random transesterified fats and oils (a) and 60 parts of the random transesterified fats and oils (b) were mixed in a molten state to prepare a fat and oil composition 1-4 for making confectionery.

[0307] Using the obtained fat and oil composition 1-4 for making confectionery, oil-based confectioneries A, B and C were produced in the same manner as in Example 1-1.

[0308] [Examples 1-5]

[0309] 20 parts of the random transesterified fats and oils (a) and 80 parts of the random transesterified fats and oils (b) were mixed in a molten state to prepare a fat and oil composition 1-5 for making confectionery.

[0310] Using the obtained fat and oil composition 1-5 for making confectionery, oil-based confectioneries A, B and C were produced in the same manner as in Example 1-1.

[0311] [Examples 1-6]

[0312] The randomly transesterified fats and oils (b) were used as they were as the fat and oil composition 1-6 for making confectionery.

[0313] Furthermore, using the fat and oil composition for making confectionery 1-6, oil-based confectionery A, B and C were produced in the same manner as in Example 1-1.

[0314] [Examples 1-7]

[0315] The randomly transesterified fats and oils (c) were used as they were as the fat and oil composition 1-7 for making confectionery.

[0316] Furthermore, using the fat and oil composition for making confectionery 1-7, oil-based confectionery A, B and C were produced in the same manner as in Example 1-1.

[0317] [Examples 1-8]

[0318] 40 parts of the random transesterified fats and oils (b) and 60 parts of the random transesterified fats and oils (c) were mixed in a molten state to prepare a fat and oil composition 1-8 for making confectionery.

[0319] Using the obtained fat and oil composition 1-8 for making confectionery, oil-based confectioneries A, B and C were produced in the same manner as in Example 1-1.

[0320] [Examples 1-9]

[0321] 80 parts of the random transesterified fats and oils (b) and 20 parts of the random transesterified fats and oils (c) were mixed in a molten state to prepare a fat and oil composition 1-9 for making confectionery.

[0322] Using the obtained fat and oil composition 1-9 for making confectionery, oil-based confectioneries A, B and C were produced in the same manner as in Example 1-1.

[0323] [Comparative Example 1-1]

[0324] The extremely hydrogenated palm kernel oil (La content of 50.1%, P content of 7.9%, St content of 19.4% in the constituent fatty acids) obtained by hydrogenating palm kernel oil until the iodine value is less than 1 was used as it is as the fat composition C1-1 for making desserts (fat (A) content 0%).

[0325] Furthermore, using the fat and oil composition C1-1 for making confectionery, oil-based confectionery A, B and C were produced in the same manner as in Example 1-1.

[0326] [Comparative Example 1-2]

[0327] 70 parts of extremely hydrogenated palm kernel oil (La content of 50.1%, P content of 7.9%, St content of 19.4% in fatty acids) obtained by hydrogenating palm kernel oil until the iodine value is below 1 and 30 parts of randomly transesterified oil (b) are mixed in a molten state to produce an oil composition C1-2 for making desserts (oil (A) content of 30%).

[0328] Using the obtained fat and oil composition C1-2 for making confectionery, oil-based confectionery A, B and C were produced in the same manner as in Example 1-1.

[0329] [Comparative Examples 1-3]

[0330] 50 parts of extremely hydrogenated palm kernel oil (La content of 50.1%, P content of 7.9%, St content of 19.4% in fatty acids) obtained by hydrogenating palm kernel oil until the iodine value is below 1 and 50 parts of randomly transesterified oil (b) are mixed in a molten state to produce an oil composition C1-3 for making desserts (oil (A) content of 50%).

[0331] Using the obtained fat and oil composition C1-3 for making confectionery, oil-based confectionery A, B and C were produced in the same manner as in Example 1-1.

[0332] [Comparative Examples 1-4]

[0333] 30 parts of extremely hydrogenated palm kernel oil (La content of 50.1%, P content of 7.9%, St content of 19.4% in fatty acids) obtained by hydrogenating palm kernel oil until the iodine value is below 1 and 70 parts of randomly transesterified oil (b) are mixed in a molten state to produce an oil composition C1-4 for making desserts (oil (A) content of 70%).

[0334] Using the obtained fat and oil composition C1-4 for making confectionery, oil-based confectionery A, B and C were produced in the same manner as in Example 1-1.

[0335] The oil phase components of the fat compositions 1-1 to 1-9 and C1-1 to C1-4 for making snacks produced in the examples and comparative examples are shown in Table 1-2, and the evaluation results of the blooming, crispness and melting feeling in the mouth of the oil-based snacks A, B and C produced using the fat compositions 1-1 to 1-9 and C1-1 to C1-4 for making snacks are shown in Table 1-3. It should be noted that the content of trans fatty acids in the constituent fatty acids of all the fat compositions 1-1 to 1-9 for making snacks was less than 1.5%. In addition, the content of P and the content of St in the constituent fatty acids were higher than that of St.

[0336]

[0337]

[0338] It was confirmed that the oily snacks produced using the snack fat composition according to the first embodiment of the present invention can suppress the occurrence of blooming during long-term storage for 120 days, even when the CB content in the oil phase is as high as about 10 to 15%, while exhibiting good crispness and melting feeling in the mouth (Examples 1-1 to 1-9).

[0339] Among them, it was confirmed that in the fat and oil compositions for making snacks of Examples 1-4 to 1-6 and 1-9, in which the proportion of the random transesterified fat (b) ("random transesterified fat (1)") was 50% or more, the oil phase component was within the preferred range, and even when the CB content in the oil phase was increased to about 20%, the occurrence of blooming during long-term storage for 120 days could be suppressed, while exhibiting good crispness and melting in the mouth. It was confirmed that the fat and oil compositions for making snacks of Examples 1-4, in which the oil phase component was within the particularly preferred range, all achieved extremely high levels of bloom resistance, crispness, and melting in the mouth during long-term storage.

[0340] -Manufacturing of oily pastries (cheese cream)-

[0341] Oil-based desserts as cheese cream were also produced using the fat and oil composition for desserts of the first embodiment, and the curing properties and heat resistance were evaluated. Examples and comparative examples are shown below.

[0342] [Examples 1-10]

[0343] (1) Production of fat and oil compositions 1-4 for making snacks

[0344] In the same manner as in Example 1-4, a fat and oil composition 1-4 for making confectionery was produced.

[0345] (2) Production of oily snacks

[0346] Oil-based dessert D, which was cheese cream, was produced using the fat and oil composition for making desserts 1-4 with the formulations shown in Table 1-4.

[0347] [Table 1-4]

[0348] Raw materials (mass parts) Oily snacks D Fat composition for making snacks 40 Cheese powder 35 Skim milk powder 15 lactose 10 Lecithin 0.4

[0349] (3) Evaluation of curability

[0350] For the manufactured oily snack D, a curing test was performed according to the following steps to evaluate the curing properties. In detail, after the sample (oily snack D) was heated to 50°C to melt it, 10 g of the sample was applied to the cup lid and evenly spread out to obtain a coated sample. The coated sample was allowed to stand at 20°C, and the surface of the sample was touched with a finger to confirm the presence or absence of attachment to the finger, and the time until the attachment to the finger disappeared was measured (n=2). The time when the attachment to the finger disappeared was set as the time when the curing was completed, and the arithmetic mean of the two tests was used as the curing completion time.

[0351] (4) Evaluation of heat resistance

[0352] For the manufactured oily snack D, a heat resistance test was performed according to the following steps to evaluate the heat resistance. In detail, after the sample (oily snack D) was heated to 50°C to melt it, 10 g of the sample was applied to the cup lid and evenly spread to obtain a coated sample. The coated sample was allowed to stand at 15°C to solidify. After the cured coated sample was placed in a thermostatic bath set to temperature T (°C) and allowed to stand for 40 minutes, the surface of the sample was touched with a finger to confirm the presence or absence of attachment to the finger. In the case where the attachment to the finger disappears, the sample was placed in a thermostatic bath set to temperature T+1 (°C) and allowed to stand for 40 minutes, and the surface of the sample was touched with a finger to confirm the presence or absence of attachment to the finger. Repeat this operation until the sample is attached to the finger, and the set temperature of the thermostatic bath when the sample is first attached to the finger is used as the heat resistant temperature (°C). It should be noted that the set temperature T of the thermostatic bath starts at 27°C.

[0353] [Examples 1-11]

[0354] In the same manner as in Example 1-6, a fat and oil composition for making confectionery 1-6 was produced. Using the produced fat and oil composition for making confectionery 1-6, an oil-based confectionery D was produced in the same manner as in Example 1-10, and the curing property and heat resistance were evaluated.

[0355] [Comparative Examples 1-5]

[0356] 70 parts of extremely hydrogenated palm kernel oil obtained by hydrogenating palm kernel oil until the iodine value is less than 1 and 30 parts of palm kernel oil were mixed in a molten state to prepare a fat composition C1-5 for making snacks (fat (A) content 0%). Using the prepared fat composition C1-5 for making snacks, an oil-based snack D was prepared in the same manner as in Example 1-10, and the curing property and heat resistance were evaluated.

[0357] The evaluation results of the curability and heat resistance of the oil-based confectionery D produced using the confectionery oil and fat compositions 1-4, 1-6, and C1-5 are shown in Table 1-5.

[0358] [Table 1-5]

[0359]

[0360] *1 Time to complete curing (minutes)

[0361] *2 Heat resistance temperature(℃)

[0362] It was confirmed that the oily dessert (cream) produced using the dessert fat composition according to the first embodiment of the present invention solidifies in a short time and exhibits good curability, and at the same time, even after being stored at a temperature exceeding 35°C and being touched, it can maintain a state of suppressing stickiness and exhibits good heat resistance (Examples 1-10, 1-11).

[0363] <<Second Implementation Method>>

[0364] The second embodiment of the present invention will be specifically described with reference to examples.

[0365] [Measurement and evaluation methods]

[0366] Hereinafter, the measurement and evaluation methods will be described.

[0367] <Determination of Oil Phase Components of Fat and Oil Composition for Making Snacks>

[0368] The fatty acid component and the triglyceride component of the oil phase of the fat and oil composition for confectionery produced in the Examples and Comparative Examples were measured in the same manner as described in the Examples of the first embodiment.

[0369] <Determination of Solid Fat Content of Fat Composition for Making Snacks>

[0370] The solid fat content of the fat composition for making snacks produced in the examples and comparative examples can be measured by pulse NMR (direct method) described in AOCS official method CD16B-93. The solid fat content SFC-25 at 25°C is measured by standing a sample (fat composition for making snacks) in a thermostatic bath set at 25°C for 30 minutes. The solid fat content SFC-35 at 35°C is also measured by standing a sample in a thermostatic bath set at 35°C for 30 minutes.

[0371] <Evaluation of blooming of oily pastries>

[0372] The oil-based confectionery produced in the Examples and Comparative Examples was evaluated in the same manner as described in the Examples of the first embodiment.

[0373] <Evaluation of Heat Resistance of Oily Desserts>

[0374] The oily snacks produced in the examples and comparative examples were subjected to a heat resistance test according to the following procedure to evaluate the heat resistance. Specifically, the sample (oily snack) was placed in a thermostatic bath set at 20°C for 3 days, and then placed in a thermostatic bath set at 30°C for 3 days. The sample surface was touched with a finger to confirm the presence or absence of attachment to the finger, the presence or absence of grease precipitation, and the presence or absence of deformation, and the heat resistance was evaluated according to the following evaluation criteria.

[0375] Heat resistance evaluation criteria:

[0376] +++: No adhesion to fingers, oil release, or deformation was observed

[0377] ++: Adhesion to fingers and oil release were observed to the extent that fingerprints were left on the sample surface, but no deformation was confirmed

[0378] -: Adhesion to fingers, oil precipitation, and dents on the sample surface were confirmed

[0379] --: Severe adhesion to fingers and oil precipitation were confirmed, and large dents were confirmed on the sample surface

[0380] <Evaluation of Melting Feel in Mouth (Residual Solubility) of Combination Desserts of Oily Desserts and Baked Desserts>

[0381] The combination of oily snacks and baked snacks produced in the examples and comparative examples was subjected to sensory evaluation by 10 expert panelists according to the following evaluation criteria. The total score of the 10 expert panelists was calculated, and the total score of 45 to 50 points was set as +++, 38 to 44 points was set as ++, 30 to 37 points was set as +, 14 to 29 points was set as -, and 0 to 13 points was set as -. The results are shown in Table 3. It should be noted that before the evaluation, the degree of sensory corresponding to each score was adjusted among the panelists.

[0382] Residual solubility evaluation criteria:

[0383] 5 points: It dissolves in the mouth in a well-balanced manner along with the baked snack, and the rich, rich flavor is felt at the end, which is excellent

[0384] 3 points: The baked snack dissolves in the mouth in a well-balanced manner, and the rich flavor is felt at the end. Good

[0385] 1 point: Compared with baked desserts, it dissolves faster in the mouth and only slightly tastes rich, which is a bit worse

[0386] 0 points: Compared with baked snacks, it dissolves faster in the mouth and feels light, which is relatively poor. Or, the melting feeling in the mouth is poor, and the baked snacks dissolve faster in the mouth, which is relatively poor.

[0387] <Production Example 2-1> (Production of Randomly Transesterified Oil (1))

[0388] 75 parts of palm kernel oil and 25 parts of extremely hydrogenated palm oil obtained by hydrogenating palm oil until the iodine value is less than 1 are mixed in a molten state to prepare a mixed fat. The mixed fat is put into a four-necked flask and heated in a vacuum at a liquid temperature of 110°C for 30 minutes. Thereafter, sodium methoxide as a random transesterification catalyst is added at a ratio of 0.2% relative to the oil, the liquid temperature is adjusted to 85°C and further heated in a vacuum for 1 hour to carry out a random transesterification reaction, and then citric acid is added to neutralize the sodium methoxide. Next, white clay is added for bleaching (the amount of white clay is 3% relative to the oil, and the treatment temperature is 85°C). After filtering out the white clay, deodorization is carried out (250°C, 60 minutes, and the amount of water vapor sprayed is 5% relative to the oil) to obtain a random transesterification fat (1).

[0389] <Production Example 2-2> (Production of Randomly Transesterified Oil (2))

[0390] 50 parts of palm kernel oil and 50 parts of extremely hydrogenated palm oil obtained by hydrogenating palm oil until the iodine value is 1 or less were mixed in a molten state to prepare a mixed fat. The mixed fat was subjected to a random transesterification reaction using sodium methoxide as a catalyst and a purification treatment of bleaching and deodorization in the same manner as in Production Example 2-1 to obtain a random transesterified fat (2).

[0391] <Production Example 2-3> (Production of Randomly Transesterified Oil (3))

[0392] 65 parts of palm oil and 35 parts of extremely hydrogenated palm oil obtained by hydrogenating palm oil until the iodine value is 1 or less were mixed in a molten state to prepare a mixed fat. The mixed fat was subjected to a random transesterification reaction using sodium methoxide as a catalyst and a purification treatment of bleaching and deodorization in the same manner as in Production Example 2-1 to obtain a random transesterified fat (3).

[0393] <Production Example 2-4> (Production of Randomly Transesterified Oil (4))

[0394] 45 parts of palm kernel oil and 55 parts of palm stearin were mixed in a molten state to prepare a mixed fat. The mixed fat was subjected to random transesterification reaction using sodium methoxide as a catalyst and purification treatment by bleaching and deodorization in the same manner as in Production Example 2-1 to obtain a random transesterified fat (4).

[0395] <Production Example 2-5> (Production of Randomly Transesterified Oil (5))

[0396] 80 parts of palm olein and 20 parts of extremely hydrogenated rapeseed oil obtained by hydrogenating high-erucic acid rapeseed oil until the iodine value is 1 or less were mixed in a molten state to prepare a mixed fat. The mixed fat was subjected to a random transesterification reaction using sodium methoxide as a catalyst and a purification treatment of bleaching and deodorization in the same manner as in Production Example 2-1 to obtain a random transesterified fat (5).

[0397] <Production Example 2-6> (Production of Randomly Transesterified Oil (6))

[0398] 55 parts of palm oil and 45 parts of extremely hydrogenated palm oil obtained by hydrogenating palm oil until the iodine value is 1 or less were mixed in a molten state to prepare a mixed fat. The mixed fat was subjected to a random transesterification reaction using sodium methoxide as a catalyst and a purification treatment of bleaching and deodorization in the same manner as in Production Example 2-1 to obtain a random transesterified fat.

[0399] The high melting point components are removed from the random interesterified oil and fat by dry fractionation, and the obtained low melting point components are purified by a conventional method to obtain a random interesterified (fractionated) oil (6).

[0400] [Example 2-1]

[0401] (1) Preparation of fat and oil composition 2-1 for making snacks

[0402] 75 parts of the random transesterified fat (1), 20 parts of the random transesterified fat (2), and 5 parts of the random transesterified fat (5) were mixed in a molten state to obtain a confectionery fat composition 2-1 which was a non-tempered hard butter composition.

[0403] (2) Production of oily snacks

[0404] Using the fat and oil composition 2-1 for making confectionery, an oil-based confectionery having a CB content (CB content in the oil phase) of about 10% was produced in the formulation described in Table 2-1. Specifically, cocoa mass and cocoa butter were heated to about 55°C to dissolve, cocoa powder and sugar were added and kneaded, and then a portion of the fat and oil composition 2-1 for making confectionery was dissolved and added within a range that could obtain a hardness suitable for a roll mill, and further kneaded. After compacting, lecithin and the remaining fat and oil composition for making confectionery were added and kneaded to obtain a chocolate dough. The chocolate dough was poured into a mold, cooled and solidified at 5°C for 30 minutes to obtain an oil-based confectionery.

[0405] [Table 2-1]

[0406] Raw materials (mass parts) Oily snacks granulated sugar 50 <![CDATA[cocoa powder *1 > 13 <![CDATA[Cocoa mass *1 > 4 Cocoa Butter 0 Dessert fat composition 33 Lecithin 0.4

[0407] Total oil content (%) 36.8 Cocoa butter content (% in oil) 10.3

[0408] *1 The fat content of cocoa powder is 11%, and the fat content of cocoa mass is 55%, which is cocoa butter.

[0409] (3) Production of combination desserts of oily desserts and baked desserts

[0410] (3-1) Preparation of chocolate dough

[0411] A chocolate dough was obtained by the same procedure as in the above (2) using the confectionery fat and oil composition 2-1.

[0412] (3-2) Preparation of baked snacks (cookies)

[0413] Prepare baked snacks (cookies) with the formulation described in Table 2-2. Specifically, 45 parts of shortening adjusted to 15°C and 40 parts of high-quality white sugar are put into a mixing bowl, set in a stand mixer, gently mixed, and whipped at high speed for 7 minutes. Next, while mixing at a low speed, add 11 parts of water and 9 parts of whole egg liquid for 30 seconds, and mix further for 1 minute. In addition, add a mixture of 100 parts of pre-mixed and sifted low-gluten flour, 0.5 parts of salt and 1 part of baking powder, mix at a low speed for 1 minute to obtain wire-cut cookie dough. The obtained cookie dough is wire-cut into a circle with a thickness of 7 mm and a diameter of 48 mm. After the molded cookie dough is baked in an oven at 180°C on the upper fire and 150°C on the lower fire for 15 minutes, it is cooled at 25°C for 40 minutes to obtain wire-cut cookies.

[0414] (3-3) Production of combination snacks (chocolate compound cookies)

[0415] The chocolate dough obtained in (3-1) is weighed into a cup in an amount three times the weight of the wire-cut cookies, and the wire-cut cookies obtained in (3-2) are immersed and compounded in the cup so that their surfaces are exposed, and the chocolate is solidified to produce chocolate compound cookies.

[0416] [Table 2-2]

[0417] Raw materials (mass parts) Baked snacks Low gluten flour 100 Shortening 45 Premium white sugar 40 water 11 egg 9 baking powder 1 Salt 0.5

[0418] [Example 2-2]

[0419] 80 parts of the random transesterified fats and oils (1), 10 parts of the random transesterified fats and oils (2), and 10 parts of the random transesterified fats and oils (5) were mixed in a molten state to prepare a fat and oil composition 2-2 for making confectionery.

[0420] Using the obtained fat and oil composition 2-2 for making confectionery, an oil-based confectionery and a combination confectionery were produced in the same manner as in Example 2-1.

[0421] [Example 2-3]

[0422] 85 parts of the random transesterified fats and oils (1), 10 parts of the random transesterified fats and oils (2), and 5 parts of the random transesterified fats and oils (5) were mixed in a molten state to prepare a fat and oil composition 2-3 for making confectionery.

[0423] Using the obtained fat and oil composition 2-3 for making confectionery, an oil-based confectionery and a combination confectionery were produced in the same manner as in Example 2-1.

[0424] [Examples 2-4]

[0425] 70 parts of the random transesterified fats and oils (1), 15 parts of the random transesterified fats and oils (2), and 15 parts of the random transesterified fats and oils (5) were mixed in a molten state to prepare a fat and oil composition 2-4 for making confectionery.

[0426] Using the obtained fat and oil composition 2-4 for making confectionery, an oil-based confectionery and a combination confectionery were produced in the same manner as in Example 2-1.

[0427] [Example 2-5]

[0428] 75 parts of the random transesterified fats and oils (1), 15 parts of the random transesterified fats and oils (2), and 10 parts of the random transesterified fats and oils (5) were mixed in a molten state to prepare a fat and oil composition 2-5 for making confectionery.

[0429] Using the obtained fat and oil composition 2-5 for making confectionery, an oil-based confectionery and a combination confectionery were produced in the same manner as in Example 2-1.

[0430] [Example 2-6]

[0431] 75 parts of the random transesterified fat (1), 10 parts of the random transesterified fat (3), and 15 parts of the random transesterified fat (5) were mixed in a molten state to prepare a fat and oil composition 2-6 for making confectionery.

[0432] Using the obtained fat and oil composition 2-6 for making confectionery, an oil-based confectionery and a combination confectionery were produced in the same manner as in Example 2-1.

[0433] [Example 2-7]

[0434] 45 parts of the random transesterified fats and oils (1), 50 parts of the random transesterified fats and oils (4), and 5 parts of the random transesterified fats and oils (5) were mixed in a molten state to prepare a fat and oil composition 2-7 for making confectionery.

[0435] Using the obtained fat and oil composition 2-7 for making confectionery, an oil-based confectionery and a combination confectionery were produced in the same manner as in Example 2-1.

[0436] [Comparative Example 2-1]

[0437] 85 parts of the random transesterified fats and oils (2) and 15 parts of the random transesterified fats and oils (5) were mixed in a molten state to prepare a fat and oil composition C2-1 for making confectionery.

[0438] Using the obtained fat and oil composition C2-1 for making confectionery, an oil-based confectionery and a combination confectionery were produced in the same manner as in Example 2-1.

[0439] [Comparative Example 2-2]

[0440] 85 parts of extremely hydrogenated palm kernel oil obtained by hydrogenating palm kernel oil to an iodine value of 1 or less and 15 parts of the randomly transesterified oil and fat (5) were mixed in a molten state to prepare a fat and oil composition C2-2 for making confectionery.

[0441] Using the obtained fat and oil composition C2-2 for making confectionery, an oil-based confectionery and a combination confectionery were produced in the same manner as in Example 2-1.

[0442] [Comparative Example 2-3]

[0443] 85 parts of the random transesterified fats and oils (1), 5 parts of the random transesterified fats and oils (2), and 10 parts of the random transesterified fats and oils (5) were mixed in a molten state to prepare a fat and oil composition C2-3 for making confectionery.

[0444] Using the obtained fat and oil composition C2-3 for making confectionery, an oil-based confectionery and a combination confectionery were produced in the same manner as in Example 2-1.

[0445] [Comparative Examples 2-4]

[0446] 55 parts of the random transesterified fats and oils (1), 40 parts of the random transesterified fats and oils (2), and 5 parts of the random transesterified fats and oils (5) were mixed in a molten state to prepare a fat and oil composition C2-4 for making confectionery.

[0447] Using the obtained fat and oil composition C2-4 for making confectionery, an oil-based confectionery and a combination confectionery were produced in the same manner as in Example 2-1.

[0448] [Comparative Example 2-5]

[0449] 90 parts of the random transesterified fats and oils (1), 5 parts of the random transesterified fats and oils (2), and 5 parts of the random transesterified fats and oils (5) were mixed in a molten state to prepare a fat and oil composition C2-5 for making confectionery.

[0450] Using the obtained fat and oil composition C2-5 for making confectionery, an oil-based confectionery and a combination confectionery were produced in the same manner as in Example 2-1.

[0451] [Comparative Examples 2-6]

[0452] 65 parts of the random transesterified fats and oils (1), 25 parts of the random transesterified fats and oils (2), and 10 parts of the random transesterified fats and oils (5) were mixed in a molten state to prepare a fat and oil composition C2-6 for making confectionery.

[0453] Using the obtained fat and oil composition C2-6 for making confectionery, an oil-based confectionery and a combination confectionery were produced in the same manner as in Example 2-1.

[0454] [Comparative Examples 2-7]

[0455] The randomly transesterified fat (6) was used as it is as the fat and oil composition C2-7 for making confectionery.

[0456] Furthermore, using the fat and oil composition C2-7 for making confectionery, an oil-based confectionery and a combination confectionery were produced in the same manner as in Example 2-1.

[0457] The oil phase components and solid fat contents of the fat compositions 2-1 to 2-7 and C2-1 to C2-7 for making snacks produced in the examples and comparative examples, the evaluation results of the blooming and heat resistance of the oily snacks produced using the fat compositions 2-1 to 2-7 and C2-1 to C2-7 for making snacks, and the evaluation results of the melting sensation in the mouth of the combined snacks are shown in Table 2-3. It should be noted that for all of the fat compositions 2-1 to 2-7 for making snacks, the trans fatty acid content in the constituent fatty acids was less than 1.5%. In addition, of the P content and the St content in the constituent fatty acids, the P content was higher by 4% by mass or more.

[0458]

[0459] It was confirmed that the oily snacks produced using the second embodiment of the present invention's fat and oil composition for snacks that satisfies all of the specific conditions (1) to (3) can suppress the occurrence of blooming during long-term storage for 120 days, even when the CB content in the oil phase is as high as about 10%, and the appearance, flavor and taste can be maintained at an excellent level for a long time (Examples 2-1 to 2-7).

[0460] In addition, it was confirmed that the oil-based dessert produced using the fat and oil composition for making desserts according to the second embodiment of the present invention can present a melting feeling in the mouth that matches the melting feeling in the mouth of the baked dessert in a combination dessert with a baked dessert, and can achieve an excellent flavor with a rich and holistic feel (Examples 2-1 to 2-7).

[0461] Furthermore, it was confirmed that the oil-based confectionery produced using the fat and oil composition for confectionery according to the second embodiment of the present invention has excellent heat resistance.

[0462] Among them, it was confirmed that in the case of the snack fat composition 2-2 of Example 2-2 where all of conditions (1) to (3) were within the particularly preferred range, the blooming resistance and heat resistance during long-term storage, and the melting feeling in the mouth in the combination snacks with baked snacks all showed excellent results.

[0463] In addition, it was confirmed that: like the fat composition for making desserts of the first embodiment, the oily dessert (cream) produced using the fat composition for making desserts of the second embodiment of the present invention solidifies in a short time and exhibits good curability, and at the same time, it can maintain a state of suppressing stickiness even if it is touched after being stored at a certain temperature and exhibits good heat resistance.

Claims

1. A fat and oil composition for making snacks, which satisfies the following conditions (1) to (4), (1) the content of SSS triglyceride in the triglyceride is 40% by mass or more, (2) S in SSS triglycerides a S b S c The triglyceride content is 5% by mass or more, (3) The ratio of the solid fat content SFC-25 (%) at 25°C to the solid fat content SFC-35 (%) at 35°C (SFC-25 / SFC-35) is 4.3 to 7.5, (4) the content of LaSS triglyceride (mixed acid triglyceride containing La) in SSS triglyceride is 40% by mass or more, in, S represents saturated fatty acid, S a represents lauric acid (La) or myristic acid (M), S b and S c It refers to saturated fatty acids with 16 or more carbon atoms. S a , S b and S c The total number of carbon atoms is 46. S a When it is lauric acid (La), S a S b S c The content of LaPSt triglyceride in the triglyceride is 70% by mass or more.

2. The fat and oil composition for making confectionery according to claim 1, wherein The content of SSS triglyceride in the constituent triglycerides is 50% by mass or more.

3. The fat and oil composition for making confectionery according to claim 1, wherein The content of SSS triglyceride in the constituent triglycerides is 60% by mass or more.

4. The fat and oil composition for making confectionery according to claim 1, wherein The SSS triglyceride content in the constituent triglycerides is less than 85% by mass.

5. The fat and oil composition for making confectionery according to claim 1, wherein SSS in triglycerides a S b S c The triglyceride content is 8% by mass or more.

6. The fat and oil composition for making confectionery according to claim 1, wherein SSS in triglycerides a S b S c The triglyceride content is 10% by mass or more.

7. The fat and oil composition for making confectionery according to claim 1, wherein SSS in triglycerides a S b S c The triglyceride content is 5 mass % or more and 13 mass % or less.

8. The fat and oil composition for making confectionery according to claim 1, wherein In the condition (3), SFC-25 / SFC-35 is 4.5 or more.

9. The fat and oil composition for making confectionery according to claim 1, wherein In the condition (3), SFC-25 / SFC-35 is 5 or more.

10. The fat and oil composition for making confectionery according to claim 1, wherein In the condition (3), SFC-25 / SFC-35 is 5.5 or more.

11. The fat and oil composition for making confectionery according to claim 1, wherein In the condition (3), SFC-25 / SFC-35 is 7 or less.

12. The fat and oil composition for making confectionery according to claim 1, wherein The content of LaSS triglyceride (mixed acid triglyceride containing La) in the SSS triglyceride is 50% by mass or more.

13. The fat and oil composition for making confectionery according to claim 1, wherein The content of LaSS triglyceride (mixed acid triglyceride containing La) in the SSS triglyceride is 60% by mass or more.

14. The fat and oil composition for making confectionery according to claim 1, wherein The content of LaSS triglyceride (mixed acid triglyceride containing La) in the SSS triglyceride is 85 mass % or less.

15. The fat and oil composition for making confectionery according to claim 1, wherein The LaLaLa triglyceride content in the SSS triglyceride is 20 mass % or less.

16. The fat and oil composition for making confectionery according to claim 1, wherein The LaLaLa triglyceride content in the SSS triglyceride is 18% by mass or less.

17. The fat and oil composition for making confectionery according to claim 1, wherein The LaLaLa triglyceride content in the SSS triglyceride is 16 mass % or less.

18. The fat and oil composition for making confectionery according to claim 1, wherein The LaLaLa triglyceride content in the SSS triglyceride is 5 mass % or more.

19. The fat and oil composition for making confectionery according to claim 1, wherein The content of saturated fatty acids in the constituent fatty acids is 70% by mass or more.

20. The fat and oil composition for making confectionery according to claim 1, wherein The content of saturated fatty acids in the constituent fatty acids is 75% by mass or more.

21. The fat and oil composition for making confectionery according to claim 1, wherein The content of saturated fatty acids in the constituent fatty acids is 80% by mass or more.

22. The fat and oil composition for making confectionery according to claim 1, wherein The content of saturated fatty acids in the constituent fatty acids is 90% by mass or less.

23. The fat and oil composition for making confectionery according to claim 1, wherein The La content in the constituent fatty acid is 25 mass % or more.

24. The fat and oil composition for making confectionery according to claim 1, wherein The La content in the constituent fatty acid is 40 mass % or less.

25. The fat and oil composition for making confectionery according to claim 1, wherein The La content in the constituent fatty acid is 35 mass % or less.

26. The fat and oil composition for making confectionery according to claim 1, wherein The total content of palmitic acid (P) and stearic acid (St) in the saturated fatty acids is 40% by mass or more.

27. The fat and oil composition for making confectionery according to claim 1, wherein The total content of palmitic acid (P) and stearic acid (St) in the saturated fatty acids is 42% by mass or more.

28. The fat and oil composition for making confectionery according to claim 1, wherein The total content of palmitic acid (P) and stearic acid (St) in the saturated fatty acids is 44% by mass or more.

29. The fat and oil composition for making confectionery according to claim 1, wherein The total content of palmitic acid (P) and stearic acid (St) in the saturated fatty acids is 60% by mass or less.

30. The fat and oil composition for making confectionery according to claim 1, wherein Among the saturated fatty acids, the content of palmitic acid (P) is higher than that of stearic acid (St).

31. The fat and oil composition for making confectionery according to claim 1, wherein The content of saturated fatty acids having 20 or more carbon atoms in the constituent saturated fatty acids is 0.5% by mass or more.

32. The fat and oil composition for making confectionery according to claim 1, wherein The content of saturated fatty acids having 20 or more carbon atoms in the constituent saturated fatty acids is 0.8% by mass or more.

33. The fat and oil composition for making confectionery according to claim 1, wherein The content of saturated fatty acids having 20 or more carbon atoms in the constituent saturated fatty acids is 1% by mass or more.

34. The fat and oil composition for making confectionery according to claim 1, wherein The content of saturated fatty acids having 20 or more carbon atoms in the constituent saturated fatty acids is 3% by mass or less.

35. The fat and oil composition for making confectionery according to claim 1, wherein SFC-35 is less than 11%.

36. The fat and oil composition for making confectionery according to claim 1, wherein SFC-35 is less than 10%.

37. The fat and oil composition for making confectionery according to claim 1, wherein SFC-35 is less than 8%.

38. The fat and oil composition for making confectionery according to claim 1, wherein SFC-35 is 2% or more.

39. The fat and oil composition for making confectionery according to claim 1, wherein S a For La. The fat and oil composition for confectionery according to claim 1, which is used for chocolates. The fat and oil composition for making confectionery according to claim 1, which is a non-tempered hard butter composition. The fat and oil composition for confectionery according to claim 1, which is used for cream.

43. An oily snack comprising the oil and fat composition for snacks according to claim 1.

44. The oily snack according to claim 43, wherein The cocoa butter content in the oil phase is 5 to 25% by mass. The oily dessert according to claim 43 , which is chocolate-based or cream-based. The oily dessert according to claim 44 , which is chocolate-based or cream-based.

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