Fat and oil composition for frozen dessert, and chocolate for frozen dessert

Abstract

The present invention addresses the problem of providing: an oil and fat composition for frozen desserts, which has a low saturated fatty acid content, has moderate persistence, and is capable of providing a mellow flavor; and a chocolate for frozen desserts, which contains the oil and fat composition for frozen desserts. By means of the transesterified fat and oil composition for frozen desserts, which contains specific amounts of a composition of specific constituent fatty acids and SFC (solid fat content), chocolates for frozen desserts, which have a low saturated fatty acid content, have an appropriate residue, and are capable of feeling a mellow flavor, can be obtained.

Description

[0001] This application is a divisional application. The application number of the parent application is: 202080037096.2, the application date is: 2020.2.28, and the name of the invention is: Oil and fat composition for frozen desserts and chocolate for frozen desserts. Technical Field

[0002] The present invention relates to a transesterified fat composition for frozen desserts and chocolates for frozen desserts containing the transesterified fat composition for frozen desserts. The transesterified fat composition for frozen desserts can produce chocolates for frozen desserts, the chocolates for frozen desserts have a low saturated fatty acid content, are soft when chewed when frozen but dry quickly, have moderate residual properties, and can feel the richness of flavor. Background Art

[0003] In order to diversify the flavor, prevent water transfer, and impart a good mouthfeel to frozen dessert products such as ice cream, chocolate and other oily food raw materials are sometimes coated (covered) or mixed (dropped). Here, as the adaptability required for the general coating fat composition, thin and uniform coating, fast drying (solidification), no cracking after solidification, good oral solubility when eaten, etc. can be cited. In addition, it is important for frozen dessert chocolate to coordinate with the mouthfeel of the frozen dessert, so there is no frozen dessert fat composition that solves all these aspects.

[0004] Therefore, various fats and oils have been proposed as fats and oils for use in chocolate coatings for frozen desserts. For example, Patent Document 1 discloses a selective transesterification fat of palm oil and liquid oil. Patent Document 2 discloses a method in which a specific amount of fat and oil obtained by randomly transesterifying a fat and oil blend containing 70% by mass or more of palm fractionated soft oil is used to obtain a specific solid fat content.

[0005] In addition, for example, Patent Document 3 discloses an oily food raw material for frozen desserts, characterized in that the oily food raw material for frozen desserts is added to frozen desserts and mixed in a granular or flake form and has a POP component content of 32% or more in the fat composition.

[0006] Prior art literature

[0007] Patent Literature

[0008] Patent Document 1: Japanese Patent Application Publication No. 2001-321076

[0009] Patent Document 2: Japanese Patent Application Publication No. 2010-268749

[0010] Patent Document 3: Japanese Patent Application Publication No. 2006-280209 Summary of the invention

[0011] Problems to be solved by the invention

[0012] The present invention aims to provide a transesterified fat composition for frozen desserts and chocolates for frozen desserts containing the transesterified fat composition for frozen desserts, wherein the transesterified fat composition for frozen desserts can produce chocolates for frozen desserts, the chocolates for frozen desserts having a low saturated fatty acid content, being soft when chewed when frozen but drying quickly, having a moderate residual property, and being able to feel the richness of the flavor.

[0013] Means for solving problems

[0014] The present inventors have conducted intensive studies in order to solve the above-mentioned problems.

[0015] The fats and oils described in Patent Document 1 have good solidification properties, but have the following problems: not only is the chewing texture hard, but also, despite the light flavor, the melting property in the mouth is poor, so the oily feeling is felt. In addition, if it is a selectively transesterified fat, and if it is a randomly transesterified fat, there is a record that it is not suitable for ice coating. The fats and oils described in Patent Document 2 have a high melting point, and in order to set a specific SFC, a large amount of liquid oil needs to be used, which has the problem that the flavor becomes light and the oily feeling is felt.

[0016] The fat described in Patent Document 3 has a high content of POP components in its fat composition, and therefore has a crunchy, nut-like texture (crunchiness), which may be too contrasting with the texture of the frozen dessert dough.

[0017] The present inventors have continued their studies and, as a result, have found that a frozen dessert chocolate having a low saturated fatty acid content, a soft texture when frozen but fast drying, a moderate residual property, and a rich flavor can be obtained by using an interesterified fat and oil composition for frozen desserts containing a predetermined amount of a predetermined composition of constituent fatty acids and SFC (solid fat content), thereby completing the present invention.

[0018] That is, the present invention relates to:

[0019] (1) An interesterified fat and oil composition for frozen desserts, characterized in that it satisfies all of the following conditions (i) to (vi).

[0020] (i) the saturated fatty acid content in the constituent fatty acids is 20.0 to 30.0% by weight;

[0021] (ii) the content of saturated fatty acids having 8 to 10 carbon atoms in the fatty acids is 1.0 to 8.0% by weight;

[0022] (iii) the content of saturated fatty acids having 20 or more carbon atoms in the constituent fatty acids is less than 2.0% by weight;

[0023] (iv) the stearic acid content in the constituent fatty acids is 5.0 to 15.0% by weight;

[0024] (v) a weight ratio of palmitic acid to stearic acid (P / St) in the constituent fatty acids is 0.5 to 2.5;

[0025] (vi) a solid fat content (SFC) of less than 10.0% at 5°C and a SFC of less than 6.0% at 15°C.

[0026] (2) The transesterified fat and oil composition for frozen desserts according to (1), wherein the content of lauric acid in the constituent fatty acids (vii) is less than 2.0% by weight.

[0027] (3) A chocolate for frozen desserts, comprising the transesterified fat and oil composition for frozen desserts according to (1) or (2).

[0028] (4) A chocolate for covering frozen desserts, comprising 10.0 to 25.0% by weight of the transesterified fat and oil composition for frozen desserts according to (1) or (2), and 10.0 to 45.0% by weight of a low melting point fraction of palm oil.

[0029] (5) The chocolate for covering frozen desserts according to (3) or (4), wherein the content of the laurel oil is 25.0% by weight or less.

[0030] (6) A chocolate for mixing into (adding drops to) frozen desserts, comprising 3.0 to 38.0% by weight of the transesterified fat and oil composition for frozen desserts according to (1) or (2), which is added dropswise or mixed into frozen desserts to be present in the frozen desserts in the form of particles or flakes.

[0031] Effects of the Invention

[0032] According to the present invention, there can be provided a transesterified fat composition for frozen desserts and chocolates for frozen desserts containing the transesterified fat composition for frozen desserts, wherein the transesterified fat composition for frozen desserts can produce chocolates for frozen desserts, the chocolates for frozen desserts having a low saturated fatty acid content, being soft when chewed when frozen but drying quickly, having a moderate residual property, and being able to feel the richness of the flavor. DETAILED DESCRIPTION

[0033] Hereinafter, the present invention will be described in detail.

[0034] The types of frozen desserts mentioned in the present invention are not particularly limited as long as they are desserts that can be eaten within a freezing temperature range. Representative examples include ice cream, ice milk, and lacto ice specified in the "Ministerial Ordinance on the Component Standards of Milk and Dairy Products", the so-called "Ministerial Ordinance on Milk, etc.", and frozen desserts specified in the Ministry of Health, Labor and Welfare's notice "Standards for Foods, Additives, etc."

[0035] The saturated fatty acid content in the constituent fatty acids of the transesterified fat composition for frozen desserts of the present invention is 20.0 to 30.0 weight %, and more preferably the saturated fatty acid content is 21.0 to 28.0 weight %. It should be noted that in the present invention, the so-called saturated fatty acids refer to caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid as saturated fatty acids with a carbon number of 8 or more. When the saturated fatty acid content in the constituent fatty acids is greater than the upper limit, there is a situation where chewing becomes hard. On the contrary, when the saturated fatty acid content in the constituent fatty acids is less than the lower limit, there is a situation where drying becomes slow.

[0036] The content of saturated fatty acids having 8 to 10 carbon atoms as medium-chain fatty acids in the constituent fatty acids of the transesterified fat composition for frozen desserts of the present invention is 1.0 to 8.0 weight %. The content of saturated fatty acids having 8 to 10 carbon atoms is more preferably 1.5 to 7.0 weight %, and further preferably 2.0 to 6.0 weight %. When the content of saturated fatty acids having 8 to 10 carbon atoms is greater than the upper limit, drying may be slow. On the contrary, when the content of saturated fatty acids having 8 to 10 carbon atoms is less than the lower limit, oral solubility may be poor.

[0037] The content of saturated fatty acids having 20 or more carbon atoms in the constituent fatty acids of the transesterified fat composition for frozen desserts of the present invention is less than 2.0 weight %. More preferably, the content of saturated fatty acids having 20 or more carbon atoms is 1.8 weight % or less, and further preferably 1.5 weight % or less. When the content of saturated fatty acids having 20 or more carbon atoms is above the upper limit, there is a case where the oral solubility deteriorates. Therefore, in the fat composition for frozen desserts of the present invention, it is preferred not to use hydrogenated oils such as high erucic acid rapeseed oil and mustard oil, which are fats and oils containing a large amount of fatty acids having 20 or more carbon atoms.

[0038] The content of stearic acid, which is a saturated fatty acid having 18 carbon atoms, in the constituent fatty acids of the transesterified fat composition for frozen desserts of the present invention is 5.0 to 15.0% by weight, more preferably 6.0 to 13.0% by weight. When the content of stearic acid exceeds the upper limit, the oral solubility may be deteriorated. On the contrary, when the content of stearic acid is less than the lower limit, the chewing may be hard.

[0039] The weight ratio (P / St) of palmitic acid / stearic acid in the constituent fatty acids of the transesterified fat composition for frozen desserts of the present invention is 0.5 to 2.5, and more preferably 0.6 to 2.0. When the P / St in the constituent fatty acids is greater than the upper limit, the chewing may become hard. On the contrary, when the P / St in the constituent fatty acids is less than the lower limit, the oral solubility may deteriorate.

[0040] The solid fat content (SFC) of the transesterified fat composition for frozen desserts of the present invention at 5°C is less than 10.0%, more preferably less than 7.0%. If the SFC at 5°C is above the upper limit, the chocolate for frozen desserts may become hard when chewed and cracks may occur.

[0041] The SFC of the transesterified fat and oil composition for frozen desserts of the present invention at 15°C is less than 6.0%, more preferably less than 4.0%. If the SFC at 15°C is above the upper limit, the chocolate for frozen desserts may become hard when chewed and cracks may occur.

[0042] The content of lauric acid, which is a saturated fatty acid having 12 carbon atoms, in the constituent fatty acids of the transesterified fat composition for frozen desserts of the present invention is less than 2.0% by weight, more preferably 1.5% by weight or less, and further preferably 1.0% by weight or less. When the lauric acid content is above the upper limit, the chewing may become hard.

[0043] The trans acid content in the constituent fatty acids of the transesterified fat and oil composition for frozen desserts of the present invention is less than 2.0% by weight, more preferably 1.5% by weight or less, and even more preferably 1.0% by weight or less.

[0044] The transesterified fat and oil composition for frozen desserts of the present invention is preferably a randomly transesterified fat and oil prepared by transesterifying a mixed oil containing a fat containing a large amount of medium-chain fatty acids, a fat that is liquid at 10° C., and a fat containing a large amount of stearic acid.

[0045] In the present invention, the method of transesterification is not particularly limited, and examples thereof include a method of performing a reaction using an alkali catalyst such as sodium methoxide or an enzyme such as lipase as a catalyst.

[0046] In the present invention, as the oil containing a large amount of medium-chain fatty acids, medium-chain fatty acid triglycerides (MCT) are preferably used. MCT in the present invention refers to triglycerides composed of saturated fatty acids with 8 and 10 carbon atoms. In the present invention, the fatty acids constituting the medium-chain fatty acid triglycerides are not particularly limited, and preferably contain fatty acids with 8 and 10 carbon atoms at 50:50 to 80:20. More preferably, contain fatty acids with 8 and 10 carbon atoms at 60:40 to 70:30.

[0047] In the present invention, examples of oils and fats that are liquid at 10° C. include soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice bran oil, safflower oil, sunflower oil, etc. More preferably, corn oil, canola oil, high oleic safflower oil, high oleic sunflower oil, perilla oil, etc., which are vegetable oils and fats having a saturated fatty acid content of less than 15% by weight, can be used, and corn oil, canola oil, and high oleic sunflower oil can be used even more preferably.

[0048] In the present invention, the so-called oils and fats containing stearic acid in large quantities are oils and fats containing stearic acid of more than 25 weight % in the constituent fatty acids. Specifically, the extremely hydrogenated oils of soybean oil, rapeseed oil, corn oil, sunflower oil, high oleic sunflower oil, safflower oil, olive oil, cottonseed oil, and rice oil having a high content of fatty acids having 18 carbon atoms in the constituent fatty acids are preferably used, and the extremely hydrogenated oils of soybean oil, rapeseed oil, sunflower oil, high oleic sunflower oil, and safflower oil can be used. In addition, as long as it meets the scope of all regulations of the present invention, the extremely hydrogenated oils of palm oil or palm fractionated oil can also be used.

[0049] In addition, as the fat containing a large amount of stearic acid, one or more selected from the group consisting of cocoa butter, avocado butter, sauerkraut resin, ice grass butter, black seed oil, high stearic acid, high oleic acid sunflower oil, other transesterified oils used in the production of cocoa butter substitutes, and their fractionated oils, etc. can also be used.

[0050] The so-called chocolate for frozen desserts of the present invention is a food in which fat forms a continuous phase and contains substantially no water, and is used to coat or cover the surface of frozen dessert dough. In addition, the chocolates of the present invention include not only chocolate, quasi-chocolate, and food using chocolate as specified by the National Chocolate Industry Fair Trade Association and the Chocolate Utilizing Food Fair Trade Association, but also fat-processed food that contains fats as essential ingredients and is mixed with sugars, milk powder, cocoa butter, fruit juice powder, fruit powder, flavoring, emulsifier, fragrance, coloring material and other auxiliary ingredients in any proportion as needed.

[0051] The chocolate for frozen dessert of the present invention is not particularly limited in shape or method of use as long as it is a food that contains the above-mentioned transesterified fat and oil composition for frozen desserts as a continuous phase and can be used in combination with frozen desserts. For example, the chocolate for frozen desserts can be used in a "coating application" in which the frozen dessert is immersed in melted oily food raw materials for frozen desserts to coat the surface of the frozen dessert with the oily food raw materials for frozen desserts, or in a "stirring (dropping) application" in which the melted oily food raw materials for frozen desserts are dropped and mixed into a frozen dessert having fluidity such as ice cream and solidified to form particles or broken pieces in the frozen dessert. It should be noted that the combination form of the frozen dessert and the chocolate for frozen dessert is not particularly limited, and examples include not only the case where the surface of the frozen dessert is evenly and completely covered, but also the case where only a portion of the surface of the frozen dessert is covered, and when the oily food raw material for frozen dessert is mixed into the frozen dessert before use, the case where the chocolate for frozen dessert becomes granular or broken pieces and becomes difficult to separate from each other by gradually increasing the amount of dropwise addition, and becomes a partial combination in the frozen dessert in the form of marble or thin plates.

[0052] When the frozen dessert chocolate of the present invention is used for coating purposes, the content of the above-mentioned transesterified fat composition for frozen dessert is preferably 10.0 to 25.0% by weight, more preferably 12.0 to 23.0% by weight, and further preferably 14.0 to 21.0% by weight. If the content of the transesterified fat composition for frozen dessert is less than the lower limit, the softness of chewing and the richness of flavor may not be felt. On the contrary, when the content of the transesterified fat composition for frozen dessert is greater than the upper limit, drying may be slow.

[0053] The chocolate for covering frozen desserts of the present invention preferably uses the above-mentioned transesterified fat and oil composition for frozen desserts and also uses a palm oil fraction with a low melting point. It should be noted that in the present invention, the palm oil fraction with a low melting point is preferably 50.0 to 65.0 in terms of iodine value, and more preferably 53.0 to 63.0. The content of the palm oil fraction with a low melting point in the chocolate for covering frozen desserts of the present invention is preferably 10.0 to 45.0% by weight, and more preferably 12.0 to 43.0% by weight in the chocolate for covering frozen desserts.

[0054] The chocolate for covering frozen desserts of the present invention may contain lauric oils and fats in addition to the above-mentioned transesterified oil composition for frozen desserts and the low melting point fraction of palm oil fractionation. It should be noted that in the present invention, lauric oils and fats refer to oils and fats in which the content of saturated fatty acids with a carbon number of 12 in the fatty acid composition of the oils and fats is 40% by weight or more. Specifically, coconut oil, palm kernel oil, and oils and fats obtained by subjecting these oils and fats to one or more of the physical or chemical treatments such as hydrogenation, fractionation, and transesterification. In the present invention, these oils and fats may be used alone or in combination. From the perspective of being able to obtain good oral solubility and good brittleness, coconut oil and / or palm kernel oil are preferably used, and coconut oil is more preferably used. The content of the above-mentioned lauric oils and fats in the chocolate for covering frozen desserts of the present invention is preferably 25.0% by weight or less in the chocolate for covering frozen desserts.

[0055] In addition to the above-mentioned fats and oils, other fats and oils that can be generally used in chocolates for covering frozen desserts can also be used in the scope that does not impair the effect of the present invention. As other fats and oils, cocoa butter contained in cocoa mass, cocoa, etc., milk fat contained in whole milk powder, etc. can be exemplified, but not only can they be used directly as fats and oils, but fats and oils obtained by hydrogenation, fractionation, transesterification, etc. of these fats and oils can also be used. It should be noted that the content of other fats and oils in the chocolates for covering frozen desserts of the present invention is preferably 30.0% by weight or less. When the content of other fats and oils is greater than the upper limit, there is a case where the oral solubility deteriorates.

[0056] The total oil content of the chocolate for coating frozen desserts of the present invention is preferably 40.0 to 65.0 weight %, more preferably 45.0 to 63.0 weight %, and further preferably 50.0 to 60.0 weight %. When the total oil content is less than the lower limit, the viscosity of the chocolate for coating frozen desserts during coating sometimes increases, and the drying becomes slower. On the contrary, when the total oil content is greater than the upper limit, the flavor of the chocolate for coating frozen desserts sometimes weakens, and the oiliness is enhanced. It should be noted that in the present invention, the so-called total oil content is not only the oil content from fats and oils, but also the total amount of all oils contained in the raw materials of chocolates such as cocoa mass, cocoa and milk powder.

[0057] When the chocolate for frozen dessert of the present invention is used as chocolate for mixing (dropping) into frozen dessert, the content of the transesterified fat composition for frozen dessert is preferably 3.0 to 38.0% by weight, and more preferably 5.0 to 35.0% by weight. If the content of the transesterified fat composition for frozen dessert is less than the lower limit, the persistence of the flavor of chocolate may be insufficient. On the contrary, when the content of the transesterified fat composition for frozen dessert is greater than the upper limit, it may be mixed into the dough without forming particles.

[0058] In the present invention, the use for stirring (dropping) is to drop the melted chocolate for frozen dessert into the frozen dessert while mixing, and to leave the chocolate for frozen dessert in the form of particles or broken pieces in the frozen dessert. Even without using a special molding machine, a product with chocolate having good mouth-melting properties scattered in the frozen dessert can be easily obtained, so it is a relatively common use.

[0059] Example

[0060] The present invention will be described in more detail below with reference to examples, but the gist of the present invention is not limited to the following examples. In the examples, % and part are by weight.

[0061] The transesterified fat composition for frozen desserts was analyzed for fatty acids in the fat using gas chromatography. In addition, trans-unsaturated fatty acids were measured according to AOCS Official Method Ce 1h-05. SFC was measured according to IUPAC.2 150 (a) SOLID CONTENT DETERMINATION IN FATS BY NMR. It should be noted that the curing temperature was not 0°C, but was changed to -10°C.

[0062] (Oil A-1)

[0063] 30.0 parts by weight of high oleic sunflower oil having an oleic acid content of 86.0% in the constituent fatty acids was mixed with 70.0 parts by weight of ethyl stearate, and then transesterified using a lipase having 1,3 selectivity to obtain a reaction oil. The ethyl ester was removed from the reaction oil by distillation, and solvent fractionation was performed using acetone, followed by decolorization and deodorization according to a conventional method, to obtain a refined oil as a melting point portion of the fraction, oil A-1 (iodine value: 33.0, saturated fatty acid content: 64.2% by weight).

[0064] (Oil A-2)

[0065] Ethyl ester was removed by distillation from the same reaction oil as that of Oil A-1, and solvent fractionation was performed using acetone. Decolorization and deodorization were performed according to conventional methods to obtain Oil A-2 (iodine value: 58.0, saturated fatty acid content: 38.1% by weight) as a fractionated low melting point portion in the form of refined oil.

[0066] (ester exchange oil 1)

[0067] 5.0 parts by weight of medium-chain fatty acid triglyceride (iodine value: 0.5 or less, saturated fatty acid content: 100% by weight, fatty acids with 8 and 10 carbon atoms in a ratio of 60:40), 82.0 parts by weight of corn oil (iodine value: 123.0, saturated fatty acid: 14.5% by weight), and 13.0 parts by weight of oil A-1 were mixed and subjected to random transesterification reaction using sodium methoxide as a catalyst. Thereafter, decolorization and deodorization were performed according to conventional methods to obtain transesterified oil 1 as a refined oil.

[0068] (Interesterified oil 2)

[0069] 5.0 parts by weight of medium-chain fatty acid triglyceride, 59.0 parts by weight of corn oil, and 36.0 parts by weight of oil A-2 were mixed and subjected to random transesterification reaction using sodium methoxide as a catalyst. Thereafter, decolorization and deodorization were performed according to conventional methods to obtain transesterified oil 2 in the form of refined oil.

[0070] (Interesterified oil 3)

[0071] 5.0 parts by weight of medium-chain fatty acid triglyceride, 80.0 parts by weight of corn oil, 5.0 parts by weight of oil A-2 and 10.0 parts by weight of extremely hydrogenated palm oil (iodine value: 0.5 or less, saturated fatty acid content: 100% by weight) were mixed and subjected to random transesterification reaction using sodium methoxide as a catalyst. Thereafter, decolorization and deodorization were performed according to conventional methods to obtain transesterified oil 3 in the form of refined oil.

[0072] (Interesterified oil 4)

[0073] 81.5 parts by weight of corn oil and 18.5 parts by weight of oil A-1 were mixed and subjected to a random transesterification reaction using sodium methoxide as a catalyst, followed by decolorization and deodorization according to conventional methods to obtain transesterified oil 4 in the form of refined oil.

[0074] (Interesterified oil 5)

[0075] 5.0 parts by weight of medium-chain fatty acid triglyceride, 86.6 parts by weight of corn oil and 8.4 parts by weight of coconut oil (iodine value: 8.5, saturated fatty acid: 91.6% by weight) were mixed and subjected to random transesterification reaction using sodium methoxide as a catalyst. Thereafter, decolorization and deodorization were performed according to conventional methods to obtain transesterified fat 5 in the form of refined oil.

[0076] The fat B was palm olein (manufactured by Fuji Oil Co., Ltd., iodine value: 57.0, saturated fatty acid: 45.8% by weight).

[0077] The fat and oil C was coconut oil which was also used as a raw material of the transesterified fat and oil 5 .

[0078] The fat D was made into cocoa butter (manufactured by Fuji Oil Co., Ltd., iodine value: 35.0, saturated fatty acid: 62.4% by weight).

[0079] Table 1 Composition and SFC value of oils and fats

[0080]

[0081] "Method for preparing chocolate for frozen dessert"

[0082] According to the formulations of Tables 2, 3, 5 and 6 below, chocolates for frozen desserts were prepared. It should be noted that the preparation conditions of chocolates were in accordance with a known method. That is, appropriate amounts of vegetable oils and lecithin were added to cocoa (oil content 11.0% by weight), cocoa mass, whole milk powder, lactose and sugar, and the mixture was heated and mixed with a mixer to prepare a dough. The dough was micronized into a particle size of about 20 μm using a roller refiner (Three-roll mill SDY300 manufactured by BUHLER), all the remaining oils and lecithin were added thereto, and the mixture was uniformly kneaded using a conching machine to obtain chocolates.

[0083] Table 2 Composition of chocolate for coating frozen desserts

[0084]

[0085] Table 3 Fat composition of chocolate for coating frozen desserts

[0086]

[0087] "Method for coating frozen dessert with chocolate"

[0088] The obtained frozen dessert chocolate was heated to 50°C to completely melt the fat crystals, and then cooled to 40°C and kept at a constant temperature. On the other hand, commercially available ice cream (Lotte Co., Ltd., cheese ice cream) was taken out from a -18°C freezer, quickly dipped in 40°C chocolate, and pulled out after 1 second. The time until the surface of the coating chocolate was completely solidified was measured at room temperature of 20°C, and then stabilized overnight in a -25°C rapid freezer.

[0089] "Evaluation method for chocolate coatings for frozen desserts"

[0090] 1 hour before tasting. The coated ice cream thus obtained was moved to a household refrigerator (-15°C). The coated ice cream was subjected to sensory evaluation based on the following evaluation criteria by 5 evaluation panelists who were engaged in the development of raw materials for frozen desserts and trial production of frozen desserts every day. At this time, the scores determined by discussion were ○ and ◎, which were considered to be acceptable.

[0091] Table 4 Evaluation of chocolate coatings for frozen desserts

[0092]

[0093] "Evaluation criteria for chocolate coatings for frozen desserts"

[0094] Drying) until the surface of the coating chocolate is completely solidified

[0095] ◎:Very fast.

[0096] ○: Fast.

[0097] △: Normal.

[0098] ×: Slow.

[0099] chew)

[0100] ○: Soft and plasticity is felt.

[0101] △: Although soft, there is no sense of plasticity.

[0102] ×: Hard to chew, or not soft.

[0103] somatosensory)

[0104] ◎: Moderate residual flavor, rich chocolate flavor.

[0105] ○: The flavor remains moderately, and a chocolate-like flavor can be felt.

[0106] △: The chocolate flavor remains in the mouth, but the duration is short.

[0107] ×: Melted immediately and no chocolate flavor was felt.

[0108] Table 5 Chocolate ingredients for mixing (adding) frozen desserts

[0109]

[0110] According to the formulation 1 in Table 5, chocolates of Examples 7, 8, 9, 10 and Comparative Examples 5 and 6 were prepared, and according to the formulation 2, chocolate of Example 11 was prepared.

[0111] Table 6 Fat and oil composition of chocolate for mixing (adding) into frozen desserts

[0112]

[0113] "Method of mixing (adding drops) chocolate for frozen dessert into frozen dessert"

[0114] The frozen dessert obtained by the combination of Table 5 was heated to 50°C with chocolate for mixing (dropping), and the fat crystals were completely melted, and then cooled to 30°C and kept at a constant temperature. On the other hand, commercially available vanilla ice cream (trade name: "Vanila Icecream" (seller Aeon Co., Ltd.), skim milk solids 11%, milk fat 10%) was stirred at a low speed using a dessert manufacturing mixer to make a paste with a product temperature of -5°C. While continuing to stir, the above-mentioned chocolates adjusted to 30°C were dripped. As a result, the dripped chocolates were cooled by the ice cream, solidified into an amorphous shape of several millimeters, and dispersed in the ice cream. It should be noted that the amount of chocolate dripped was set to 10% of the weight of the ice cream. After the chocolate was mixed, it was stabilized overnight in a -30°C rapid freezer.

[0115] "Evaluation method for chocolate for mixing (drip) in frozen desserts"

[0116] The frozen desserts with chocolate chips added thereto were subjected to sensory evaluation by the five panelists at a hardness that allowed them to be easily scooped out with a spoon, i.e., at a product temperature of about -10°C. The scores of ○ and ◎ determined by discussion were considered acceptable.

[0117] Table 7 Evaluation of chocolate for mixing (drip) in frozen desserts

[0118]

[0119] "Evaluation criteria for chocolate for mixing (drip) in frozen desserts"

[0120] Shape retention of fragments and coloring of blanks)

[0121] ◎: The particle size is appropriate and the blank is not colored.

[0122] ○: Having an appropriate particle size and slightly colored.

[0123] △: The particles are small and the blank is colored.

[0124] ×: Mixed into the blank but not formed into particles.

[0125] Presence

[0126] ◎: The presence of the pieces in the ice cream is very strong.

[0127] ○: The presence of the pieces in the ice cream is strong.

[0128] △: The presence of the ice cream chips is noticeable, but it is weak.

[0129] ×: It didn’t turn into particles, and there was no sense of fragments in the ice cream.

[0130] Persistence of flavor)

[0131] ◎: Moderate residual flavor, rich chocolate flavor.

[0132] ○: The flavor remains moderately, and a chocolate-like flavor can be felt.

[0133] △: The chocolate flavor remains in the mouth, but the duration is short.

[0134] ×: Melted immediately, and the chocolate flavor was difficult to sense.

[0135] All the chocolates for covering frozen desserts of Examples containing a predetermined amount of the transesterified fat and oil composition for frozen desserts of the present application were soft when chewed under freezing and dried quickly, and had a moderate residual property and a rich flavor.

[0136] In addition, all the chocolates for mixing (dropping) in frozen desserts of Examples containing a predetermined amount of the transesterified fat and oil composition for frozen desserts of the present application maintained the presence of the fragments in the ice cream, maintained the shape retention of the fragments, had an appropriate residual property, and had a rich flavor.

Claims

1. A transesterified fat composition for frozen desserts, characterized in that: Satisfy all of the following conditions (i) to (vi): (i) the saturated fatty acid content in the constituent fatty acids is 20.0 wt% to 30.0 wt%; (ii) the content of saturated fatty acids having 8 to 10 carbon atoms in the constituent fatty acids is 1.0% by weight to 8.0% by weight; (iii) the content of saturated fatty acids having 20 or more carbon atoms in the constituent fatty acids is less than 2.0% by weight; (iv) the stearic acid content in the constituent fatty acids is 5.0 wt% to 15.0 wt%; (v) the weight ratio of palmitic acid to stearic acid in the constituent fatty acids, namely, P / St, is 0.5 to 2.5; (vi) The solid fat content (SFC) at 5°C is less than 10.0%, and the SFC at 15°C is less than 6.0%.

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

3. Chocolate for frozen desserts, comprising the transesterified fat and oil composition for frozen desserts according to claim 1 or 2.

4. A chocolate for covering frozen desserts, comprising 10.0 to 25.0% by weight of the transesterified fat and oil composition for frozen desserts according to claim 1 or 2, and 10.0 to 45.0% by weight of a palm oil fraction with a low melting point.

5. The chocolate for covering frozen desserts according to claim 3 or 4, wherein: The content of laurel oil is 25.0% by weight or less.

6. Chocolate for mixing into (adding drops to) frozen desserts, comprising 3.0 to 38.0 wt% of the transesterified fat and oil composition for frozen desserts according to claim 1 or 2, which is added dropswise or mixed into frozen desserts to be present in the frozen desserts in the form of granules or broken pieces.

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