Oily food in combination with moisture-containing food

Abstract

The technical problem of the present invention is to provide an oily food which does not solidify even in a cold storage temperature range, is flexible, does not bleed out even in contact with a food containing moisture, and has a good gloss and flavor in appearance. According to the present invention, by satisfying all of the following conditions (a) to (e), it is found that an oily food which is flexible in a cold storage temperature range, does not bleed out, and has a good gloss and flavor in appearance can be provided: (a) a saturated fatty acid having 16 to 24 carbon atoms is contained in an oil content of the oily food in a total amount of 15 to 33 mass%; (b) an unsaturated fatty acid having 18 carbon atoms is contained in the oil content of the oily food in a total amount of 60-90 mass%; (c) less than 3% by mass of moisture; (d) an oil content of 35-70% by mass; and (e) 0.1-2 mass% of a glycerin fatty acid ester containing 40 mass% or more of behenic acid in the oily food.

Description

TECHNICAL FIELD

[0001] RELATED APPLICATION

[0002] This application claims the benefit of priority of Application No. 2023-056334 filed in Japan Patent Office on March 30, 2023. The entire contents of the priority basis application are expressly incorporated by reference herein as part of the present specification.

[0003] The present application relates to an oily food for combination with a food containing moisture. BACKGROUND

[0004] In Western-style cakes, a large amount of food containing saccharides and water, in which the continuous phase is water-based, such as chocolate sauce and caramel sauce, is used. In addition, water-containing chocolates such as Ganache and raw chocolate, which have good mouthfeel, are also widely used in Western-style cakes.

[0005] As applications related to water-based sauces, for example, there are Patent Literature 1. In Patent Literature 1, it is described that "a water-soluble sauce characterized by containing swollen sweet potato fiber, the swollen sweet potato fiber being characterized by having a solid content of 0.15 mass% or more and 0.2 mass% or less and having a viscosity of 2500 cp or more".

[0006] As applications related to oil-in-water emulsion sauce, for example, there are Patent Literatures 2 to 3. In Patent Literature 2, it is described that "a sauce for frozen confectionery, which is an oil-in-water emulsion containing 10 to 40 mass% of edible oil, 0.5 to 5.0 mass% of a hydrophilic emulsifier having an HLB value of 12 to 16, and water, and has a viscosity of 6000 mPa s or more at 5°C". In Patent Literature 3, it is described that "a frozen confectionery containing 5 to 5500 mass ppm of polyglycerol condensed ricinoleate".

[0007] In addition, in Patent Literature 4, it is described that an oily food raw material for combination and a method for producing the same as an oil-in-water emulsion are described.

[0008] PRIOR ART DOCUMENTS

[0009] PATENT LITERATURE

[0010] Patent Literature 1: Japanese Patent Application Laid-Open No. 11-266788

[0011] Patent Literature 2: Japanese Patent Application Laid-Open No. 2022-179241

[0012] Patent Literature 3: Japanese Patent Application Laid-Open No. 2021-193940

[0013] ​Patent Literature 4: International Publication No. 2021 / 177210 SUMMARY

[0014] PROBLEMS TO BE SOLVED BY THE INVENTION

[0015] The technical problem of the present application is to provide an oily food that is soft and does not solidify even in a refrigeration temperature range, does not seep even when in contact with a food containing moisture, and has a good appearance gloss and flavor.

[0016] Western-style cakes are considered to be very important not only in terms of their taste but also in terms of their appearance. Western-style cakes with a good appearance have advantages such as an increased willingness to purchase by consumers and can be useful products.

[0017] In the case of being added or sandwiched in a western-style cake, caramel sauce used in western-style cakes, which contains a large amount of a saccharide and water and has a continuous phase of a water base, sometimes seeps. In addition, water-containing chocolate, which is an oil-in-water emulsion, is also used in western-style cakes, but like caramel sauce of a water base, sometimes seeps.

[0018] Therefore, it is considered to prepare caramel sauce having a continuous phase of a water base with anhydrous oil base (oily food), but it is expected that the oily food will be too hard and cracking will occur in the case of being used in combination with a western-style cake.

[0019] SOLUTION TO THE PROBLEM

[0020] The present inventors and others have considered that if the above technical problem can be solved, further expansion of the market can be brought about, and have conducted intensive research repeatedly. As a result, the present inventors and others have found that the above technical problem can be solved by satisfying all of (a) to (e), and have completed the present application.

[0021] (a) in the oil component of the oily food, a saturated fatty acid having 16 to 24 carbon atoms is contained in a total amount of 15 to 33 mass%;

[0022] (b) in the oil component of the oily food, an unsaturated fatty acid having 18 carbon atoms is contained in a total amount of 60 to 90 mass%;

[0023] (c) the moisture content is less than 3 mass%;

[0024] (d) the oil component is 35 to 70 mass%;

[0025] (e) a glycerol fatty acid ester containing 40 mass% or more behenic acid is contained in the oily food in an amount of 0.1 to 2 mass%.

[0026] It should be noted that Patent Document 1 is an application for a water-based, water-soluble sauce and cannot be used as a reference for the present invention. Patent Documents 2 and 3 are oil-in-water emulsions containing 3% or more of water and cannot be used as a reference for producing oil-based foods with less than 3% of water, as in the present invention. Patent Document 4 does not mention the use of these products in refrigerated Western-style pastries, as in the present invention.

[0027] That is, the present invention relates to the following.

[0028] (1) An oily food for use in combination with a food containing water, which satisfies all of the following conditions (a) to (e):

[0029] (a) saturated fatty acids having 16 to 24 carbon atoms in an amount of 15 to 33% by mass in the oil component of an oily food;

[0030] (b) the oil content of an oily food contains 60 to 90% by mass of unsaturated fatty acids having 18 carbon atoms;

[0031] (c) moisture content is less than 3% by mass;

[0032] (d) oil content is 35-70% by mass;

[0033] (e) A glycerol fatty acid ester containing 40% by mass or more of behenic acid is contained in an oily food in an amount of 0.1 to 2% by mass.

[0034] (2) The oily food according to (1), further satisfying the following condition (f):

[0035] (f) Hardness is 30g or more and 1200g or less,

[0036] The hardness is the hardness at 5° C. measured using a rheometer (FUDOH Rheometer RTC-3002D manufactured by RHEOTECH Co., Ltd.) with a round plunger having a diameter of 10 mm and a stage speed of 5 cm / min.

[0037] (3) A method for producing an oily food for use in combination with a food containing water, wherein the method comprises blending oils and fats in a manner that satisfies the following (a) and (b) and satisfies all of the conditions (c) to (e):

[0038] (a) saturated fatty acids having 16 to 24 carbon atoms in an amount of 15 to 33% by mass in the oil component of an oily food;

[0039] (b) the oil content of an oily food contains 60 to 90% by mass of unsaturated fatty acids having 18 carbon atoms;

[0040] (c) moisture content is less than 3% by mass;

[0041] (d) oil content is 35 to 70 mass%;

[0042] (e) 0.1 to 2 mass% of a glycerin fatty acid ester containing 40 mass% or more behenic acid is incorporated in the oily food.

[0043] (4) A composite food which is obtained by combining a food containing moisture and an oily food satisfying all of the following (a) to (e):

[0044] (a) in the oil content of the oily food, saturated fatty acids having 16 to 24 carbon atoms are contained in a total amount of 15 to 33 mass%;

[0045] (b) in the oil content of the oily food, unsaturated fatty acids having 18 carbon atoms are contained in a total amount of 60 to 90 mass%;

[0046] (c) moisture is less than 3 mass%;

[0047] (d) oil content is 35 to 70 mass%;

[0048] (e) 0.1 to 2 mass% of a glycerin fatty acid ester containing 40 mass% or more behenic acid is contained in the oily food.

[0049] (5) A method for improving the gloss of an oily food which is in contact with a food containing moisture, which satisfies all of the following (a) to (e):

[0050] (a) in the oil content of the oily food, saturated fatty acids having 16 to 24 carbon atoms are incorporated in a total amount of 15 to 33 mass%;

[0051] (b) in the oil content of the oily food, unsaturated fatty acids having 18 carbon atoms are incorporated in a total amount of 60 to 90 mass%;

[0052] (c) moisture is less than 3 mass%;

[0053] (d) oil content is 35 to 70 mass%;

[0054] (e) 0.1 to 2 mass% of a glycerin fatty acid ester containing 40 mass% or more behenic acid is incorporated in the oily food.

[0055] Effects of the Invention

[0056] According to the present application, it is possible to provide an oily food which is soft and does not solidify even in a refrigeration temperature range, does not exude even when in contact with a food containing moisture, and has a good appearance gloss and flavor. DETAILED DESCRIPTION

[0057] Oil food for combination with food containing moisture

[0058] The oil food in the present application refers to a food having moisture of less than 3 mass% and a continuous phase of oil and fat. The oil food in the present application is characterized by being used in combination with a refrigerated Western-style cake and a food used in the refrigerated Western-style cake in a refrigeration temperature range. The refrigeration temperature range refers to a temperature range of 0 to 15°C. More preferably, it is 1 to 13°C, further preferably 2 to 10°C, and most preferably 3 to 7°C.

[0059] The combination in the present application refers to, for example, a use for coating, a use for decoration, a use for outlining, and a use for sandwiching between mousse and creme. In the present application, the use for coating, the use for decoration, or the use for outlining is particularly preferable, and the use for decoration or the use for outlining is more preferable.

[0060] The food containing moisture is not particularly limited as long as it is a food such as a refrigerated Western-style cake and a baked cake, a cream, and the like, which is circulated, stored, and sold in a refrigeration temperature range. Specifically, Western-style cakes such as Eclair, puff, mousse, pudding, cake, tart, crepe, and jelly; baked cakes such as cookies, biscuits, and Pretzels used in Western-style cakes; nuts; creams such as whipped cream, creme, cheese cream, and chocolate cream can be exemplified. In the present application, a food such as a cream containing a large amount of moisture, such as creme and whipped cream, is particularly preferable. Note that, according to the Japanese Food Standards Table of Ingredients 2020 (eighth edition, Ministry of Education, Culture, Sports, Science and Technology), the moisture content of creme is 61.8 mass%, and the moisture content of whipped cream is 43.7 to 44.3 mass%. The oil food of the present application can provide an oil food that does not exude even when combined with a food containing moisture, and that has a good appearance with a good gloss on the surface of the oil food.

[0061] In the present application, the gloss of the appearance of the oil food refers to a state in which the oil and fat contained in the oil food does not solidify in a refrigeration temperature range and appears to be moist, and is referred to as having a gloss.

[0062] The oil food in the present application is not restricted by a rule (“Rule on Fair Competition for Representation of Chocolates”) or a regulation, and includes various chocolates and oil and fat processed foods, chocolate products, which use animal and plant oils and fats other than cocoa butter. The oil food can be prepared by a conventional method using raw materials such as cocoa mass, cocoa butter, cocoa, edible oil and fat, sugar, milk powder, emulsifiers, and spices.

[0063] Oil and fat

[0064] As the oil and fat used in the present application, any oil and fat generally used for chocolates and oily foods can be used. For example, various vegetable oil and fat such as cocoa butter, palm oil, rapeseed oil, sunflower seed oil, shea oil, soybean oil, cottonseed oil, safflower oil, olive oil, rice bran oil, rice oil, sesame oil, high-erucic rapeseed oil, corn oil, high-oleic sunflower seed oil, medium-chain fatty acid-bound oil and fat (MCT), kapok seed oil, coconut oil, palm kernel oil and the like, hydrogenated oil, fractionated oil, interesterified oil and the like of these oils and fats, and appropriate combinations thereof can be used. In the present application, it is particularly preferable to use one or more selected from the group consisting of cocoa butter, palm oil, rapeseed oil, corn oil, rice bran oil, rice oil, coconut oil, palm kernel oil and the like and / or one or more selected from the hydrogenated oil, fractionated oil, interesterified oil of these oils and fats.

[0065] The oil content in the oily food of the present application needs to be 35 to 70 mass% based on the total oil content including the oil content in the raw materials other than the above oil and fat. It is preferably 38 to 65 mass%, more preferably 40 to 60 mass%, and further preferably 44 to 55 mass%. Thus, the lower limit value can be preferably 36 mass% or more, 38 mass% or more, 40 mass% or more, 41 mass% or more, 42 mass% or more, 43 mass% or more, 44 mass% or more, or 45 mass% or more, and the like. Further, the upper limit value can be 70 mass% or less, 68 mass% or less, 65 mass% or less, 60 mass% or less, 58 mass% or less, 57 mass% or less, or 55 mass% or less, and the like.

[0066] Note that the oil content in the raw materials other than the above oil and fat refers to, for example, the total oil content including the oil content in the cocoa mass, whole milk powder and the like.

[0067] Fatty acid

[0068] The oily food of the present application is characterized in that, based on the total fatty acid content in the total oil content including the oil content in the raw materials other than the above oil and fat, the conditions (a) and (b) are satisfied:

[0069] (a) contains saturated fatty acid having a carbon number of 16 to 24 in a total amount of 15 to 33 mass%;

[0070] (b) contains unsaturated fatty acid having a carbon number of 18 in a total amount of 60 to 90 mass%.

[0071] It is preferable that the total amount of the saturated fatty acid having a carbon number of 16 to 24 in (a) is 19 to 30 mass%, and the total amount of the saturated fatty acid having a carbon number of 16 to 24 in (a) is more preferably 21 to 28 mass%.

[0072] By (a) containing a total amount of 15 to 33 mass% of saturated aliphatic acid having 16 to 24 carbon atoms, an oily food can be obtained in which the floating oil on the surface of the food is inhibited, and which is soft and not solidified, has good spoon scooping properties, and has a good appearance gloss.

[0073] Further, it is preferable that the total amount of (b) unsaturated aliphatic acid having 18 carbon atoms is preferably 62 to 85 mass%, and the total amount of (b) unsaturated aliphatic acid having 18 carbon atoms is more preferably 65 to 80 mass%.

[0074] By (b) containing a total amount of 60 to 90 mass% of unsaturated aliphatic acid having 18 carbon atoms, an oily food can be obtained which is soft and not solidified even in a refrigeration temperature range, and which has a good appearance gloss.

[0075] Note that the constituent fatty acids of the oil and fat were measured according to the method of AOCS Official Method Celh-05.

[0076] SFC of the oil phase

[0077] Further, the SFC (solid fat content) of the oil phase in the oily food is preferably 1 to 30% at 0°C, 1 to 30% at 5°C, 10% or less at 10°C, and 10% or less at 15°C. More preferably, it is 1.5 to 15% at 0°C, 1.2 to 10% at 5°C, 0.5 to 8% at 10°C, and 0.5 to 8% at 15°C. Further preferably, it is 2 to 10% at 0°C, 1.5 to 7% at 5°C, 1 to 4% at 10°C, and 1 to 8% at 15°C. The oil phase in the present application refers to the oil phase in which the oil and the emulsifier in the oily food are mixed.

[0078] By having the SFC in the above range, an oily food can be obtained which is soft and not solidified even in a refrigeration temperature range, and which has a good appearance gloss and flavor. Note that the SFC (solid fat content) in the present application is measured according to the method of AOCS Official Method Celh-05, in which the oil and fat is melted at 60°C for 15 minutes or more, solidified by keeping it at 0°C for 60 minutes, and further measured after keeping it at each measurement temperature for 30 minutes.

[0079] Emulsifier

[0080] The oil food of the present application contains a glycerin fatty acid ester containing 40 mass% or more of behenic acid. It is preferable that the glycerin fatty acid ester contain 45 to 90 mass% of behenic acid, and more preferable that the glycerin fatty acid ester contain 50 to 85 mass% of behenic acid.

[0081] Specifically, a monoglyceride fatty acid ester, a diglyceride fatty acid ester, or a polyglycerin fatty acid ester having a high degree of polymerization, etc., containing 40% or more of behenic acid can be exemplified. In the present application, a polyglycerin fatty acid ester containing 40 mass% or more of behenic acid is particularly preferable. It is preferable that the polyglycerin fatty acid ester contain 45 to 90 mass% of behenic acid, and more preferable that the polyglycerin fatty acid ester contain 50 to 85 mass% of behenic acid.

[0082] Note that the measurement of the constituent fatty acid of the emulsifier was performed according to the sodium methoxide method described in the Japanese Oil Chemistry Standard Oil and Fat Analysis Test Method.

[0083] In the present application, 0.1 to 2 mass% of the above-described glycerin fatty acid ester containing 40 mass% or more of behenic acid is required to be contained in the oil food. It is preferable that 0.2 to 1.5 mass% of the above-described glycerin fatty acid ester containing 40 mass% or more of behenic acid be contained, and more preferable that 0.3 to 1 mass% of the above-described glycerin fatty acid ester containing 40 mass% or more of behenic acid be contained. By containing the prescribed amount of the glycerin fatty acid ester containing 40 mass% or more of behenic acid, an effect of inhibiting the floating oil on the surface of the oil food can be obtained.

[0084] Note that the glycerin fatty acid ester containing 40 mass% or more of behenic acid can be used as a commercially available product. As specific examples, SY Glyster HB-750 (manufactured by Shabutsu Yakuhin K.K.), POEM B-100 (manufactured by RIKEN VITAMIN, Inc.), SY Glyster CV-23 (manufactured by Shabutsu Yakuhin K.K.), SY Glyster CV-1L (manufactured by Shabutsu Yakuhin K.K.), TAISET-AD (manufactured by Taiyo Chemical Industry Co., Ltd.), TAISET 50 (manufactured by Taiyo Chemical Industry Co., Ltd.), etc., can be exemplified.

[0085] Further, as a preferable aspect with respect to the polyglycerin fatty acid ester used in the present application, a polyglycerin fatty acid ester having an effect of increasing viscosity, promoting crystallization, and promoting gelation is preferably used.

[0086] In addition, in a range not impairing the effects of the present application, an emulsifier can be used in combination with the above-described glycerin fatty acid ester containing 40% by mass or more of behenic acid. Specifically, one or more selected from the group consisting of lecithin, sucrose fatty acid ester, polyglycerin-condensed ricinoleic acid ester, and sorbitol fatty acid ester can be exemplified. The total amount of the emulsifier used in combination with the above-described glycerin fatty acid ester containing 40% by mass or more of behenic acid is preferably 0.3 to 3% by mass in the oily food, and it is preferable that 0.5 to 2% by mass be further contained.

[0087] Hardness

[0088] The oily food of the present application preferably has a hardness of 30 g or more and 1200 g or less (diameter 10 mm cylindrical plunger, stage speed 5 cm / min) at 5°C using a rheometer (FUDOH rheometer RTC-3002D, manufactured by RHEOTECH Co., Ltd.). It is preferable that the hardness be 50 g or more and 1000 g or less, and it is further preferable that the hardness be 100 g or more and 800 g or less. The upper limit can be preferably set to 1200 g or less, 1100 g or less, 1000 g or less, 900 g or less, 800 g or less, 700 g or less, 600 g or less, 500 g or less, 450 g or less, or 400 g or less. The lower limit can be preferably set to 30 g or more, 40 g or more, 50 g or more, 60 g or more, 80 g or more, 100 g or more, 120 g or more, 150 g or more, 180 g or more, or 200 g or more.

[0089] By having a hardness in a range of 30 g or more and 1200 g or less at 5°C using a rheometer (FUDOH rheometer RTC-3002D, manufactured by RHEOTECH Co., Ltd.), the oily food can be evaluated as having a soft texture in sensory evaluation in the refrigeration temperature region. Furthermore, as one aspect, when eaten together with whipped cream or the like used for refrigerated Western-style cakes, the hardness does not differ from that of the whipped cream side, and the oily food having a soft texture with good scooping properties can be tasted. Note that, as one example, the hardness of whipped cream ("Gateau Revis 1035", manufactured by Fumi Seiyu Co., Ltd.) at 5°C using a rheometer (FUDOH rheometer RTC-3002D, manufactured by RHEOTECH Co., Ltd.) is 50 g (diameter 10 mm cylindrical plunger, stage speed 5 cm / min).

[0090] Sugar

[0091] As the sugar used in the present application, any sugar that can be used in an oily food and a chocolate can be added. As the added sugar, for example, sucrose, fructose, glucose, lactose, maltose, invert sugar, trehalose, sugar alcohol, corn syrup, maltose, dextrin, lactose can be exemplified. Further, as the sugar alcohol, monosaccharide alcohols such as erythritol, mannitol, sorbitol, xylitol; disaccharide alcohols such as isomaltitol, maltitol, lactitol; trisaccharide alcohols such as maltotriitol, isomaltotriitol, panitol; tetrasaccharide alcohols and more; reduced starch syrup; and a reduced starch decomposition product can be exemplified. In particular, in the present application, one or more selected from the group consisting of sucrose, lactose, and dextrin is preferably used.

[0092] The sugar is preferably 1 to 60% by mass, and more preferably 5 to 55% by mass in the oily food. Further, in the case of using lactose, the content of lactose in the oily food is preferably 0.1 to 30% by mass, and more preferably 0.5 to 20% by mass. Furthermore, the proportion of lactose in the total sugar contained in the oily food is preferably 10% or more, and more preferably 12% or more. By setting the content of lactose as described above, an oily food in which surface oil is more suppressed in a refrigeration temperature range can be obtained.

[0093] The oily food of the present application has the effect that, when used in combination with a food containing moisture, even if it is in contact with a food containing moisture such as whipped cream, creme caramel, and the like, oil does not appear on the surface of the oily food as oil separation even in a refrigeration temperature range. Further, in the case of an oily food that is applied, outlined, or sandwiched on a refrigerated Western-style cake, it has the effect of not being permeable, unlike a food such as caramel sauce in which the continuous phase is water-based.

[0094] Furthermore, the oily food of the present application has good workability in a refrigeration temperature range, oil separation is suppressed, and the appearance of an oily food that is applied, outlined, is glossy, and has a good appearance. By making the oily food have good workability in a refrigeration temperature range, the effect that it can be easily outlined or applied on a food containing moisture can be obtained. Furthermore, by making the oily food have good workability in a refrigeration temperature range, it can be handled in the same use as a food such as caramel sauce in which the continuous phase is water-based.

[0095] Further, by making the moisture content of the oily food of the present application less than 3% by mass (anhydrous), the transfer of moisture to a baked cake or nuts that are decorated on a refrigerated Western-style cake is suppressed, and the effect of suppressing the moisture absorption of the baked cake and / or nuts is also obtained.

[0096] Examples are described below. Hereinafter, "%" and "parts" mean "% by mass" and "parts by mass" unless otherwise specified.

[0097] Examples

[0098] ○Preparation of oily food

[0099] 1. The sugar, lactose, bitter sugar, starch decomposed substance, a part of the soybean lecithin, and one-third of the oil mixture were mixed using a mixer with a water jacket at 40°C to prepare a dough having a moderate hardness according to the compounding table of Tables 1 to 6.

[0100] 2. The dough in 1 was subjected to a micronization treatment using a roll mill, and the particle size was adjusted to about 16 to 22 µ using a micrometer.

[0101] 3. The oily food was prepared by mixing the remaining oil mixture while being finely ground using a mill. Note that the remaining lecithin and the emulsifier other than lecithin were added after being mixed and melted with the remaining oil mixture while being heated during the grinding.

[0102] 4. The substance that was left to stand for 4 days or more under refrigeration (3 to 7°C) was used as the oily food of the examples and comparative examples.

[0103] The moisture values of the oily foods of the examples and comparative examples were determined by the sea sand method. The moisture values of the oily foods of the examples and comparative examples were all less than 3 mass%.

[0104] Note that, for Comparative Example 7, since it was significantly hard, evaluation was not possible, and thus the hardness determination, the determination of the SFC of the oil phase, the evaluation of the state, and the sensory evaluation described later were not performed.

[0105] ○Determination of hardness

[0106] 100 g of the obtained oily food of the examples and comparative examples was filled in a clean cup 120BL (manufactured by Risu Pack Co., Ltd., size: diameter 86 x height 40 mm). Using a rheometer (manufactured by RHEOTECH Co., Ltd., FUDOH Rheometer RTC-3002D), the stress (g) at 5°C was determined under the conditions of a 10 mm diameter circular plunger and a workbench speed of 5 cm / minute. The substance in which the maximum stress was 30 g or more and 1200 g or less was set as acceptable. Note that, in the case where the oily food was too soft to be measured, it was set as “not reaching the lower limit of the measurement”.

[0107] The results of the determination are shown in Tables 1 to 6.

[0108] ○Analysis of constituent fatty acids

[0109] The constituent fatty acids in the oil fraction of the oily foods of the examples and comparative examples were determined. The constituent fatty acids were determined according to the method of Official Method Ce 1h-05 of the American Oil Chemists' Society. Regarding (a) and (b) described below, they are shown in Tables 1 to 6.

[0110] (a) the total amount of saturated fatty acids having 16 to 24 carbon atoms in the oil component of the oily food

[0111] (b) the total amount of unsaturated fatty acids having 18 carbon atoms in the oil component of the oily food

[0112] Measurement of SFC (solid fat content) of the oil phase

[0113] The SFC (solid fat content) was measured using the oil component of the oily food of the examples and comparative examples and the substances obtained by mixing each emulsifier A to K (emulsifiers other than lecithin and sucrose fatty acid ester) as the oil phase. The measurement method was to melt the oil and fat at 60°C for 15 minutes or more, solidify it by keeping it at 0°C for 60 minutes, and then measure it after keeping it at each measurement temperature for 30 minutes, according to the method of the Official Method of the American Oil Chemists' Society. Note that the measurement temperatures were 0°C, 5°C, 10°C, and 15°C. The measurement results are shown in Tables 1 to 6.

[0114] Note that the raw materials used in the tables were as follows.

[0115] Bitter sugar powder: "Bitter sugar powder NO. 1307A" (manufactured by Ikeda Sugar Refining Co., Ltd.) was used.

[0116] Starch decomposition product: dextrin having a DE value of 18 was used.

[0117] Lecithin: "SLP Paste" (soybean lecithin, manufactured by Tsuji Seiyu Co., Ltd.) was used.

[0118] Sucrose fatty acid ester: RYOTO SUGAR ESTER S770 (manufactured by Mitsubishi Chemical Corporation) was used.

[0119] Emulsifier A: "SY Glyster CV-23" (manufactured by Sakamoto Pharmaceutical Industry Co., Ltd.) was used.

[0120] Emulsifier B: "SY Glyster CV-1L" (manufactured by Sakamoto Pharmaceutical Industry Co., Ltd.) was used.

[0121] Emulsifier C: "TAISET 50K" (manufactured by Taiyo Chemical Industry Co., Ltd.) was used.​​​

[0122] Emulsifier D: "TAISET-AD" (manufactured by Sanyo Chemical Industries, Co., Ltd.) was used.

[0123] Emulsifier E: "SY Glyster HB-750" (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) was used.

[0124] Emulsifier F: POEM B-100 (manufactured by RIKEN VITAMIN Co., Ltd.) was used.

[0125] Emulsifier G: "SY Glyster THL-55" (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) was used.

[0126] Emulsifier G is a polyglycerin fatty acid ester containing 80% by mass or more of stearic acid.

[0127] Emulsifier H: "SY Glyster MS-5S" (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) was used. Emulsifier H is pentaglycerin monostearate.

[0128] Emulsifier I: "SY Glyster THL-15" (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) was used.

[0129] Emulsifier J: "SY Glyster THL-17" (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) was used.

[0130] Emulsifier K: "SY Glyster THL-44" (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) was used.

[0131] Note that Emulsifiers A to F are glycerin fatty acid esters containing 40% by mass or more of behenic acid. Further, Emulsifiers A to E are polyglycerin fatty acid esters containing 40% by mass or more of behenic acid.

[0132] Note that the measurement of constituent fatty acids in the emulsifiers was performed according to the sodium methoxide method described in the Japanese Oil Chemistry Standard Oil and Fat Analysis Test Method.

[0133] The oils and fats used were prepared using the following raw materials. Note that all the oils and fats were manufactured by Non-ichi Seiyu Co., Ltd.

[0134] Oil A: rapeseed oil (iodine value: 117) was used.

[0135] Oil B: Rice oil (iodine value: 103) was used.

[0136] Oil C: To a blending oil containing 60 parts by mass of palm oil, 20 parts by mass of palm stearin (iodine value: 30), and 20 parts by mass of palm oil extreme hydrogenated oil, 0.15 part by mass of sodium methoxide was added to obtain a random transesterified oil. The obtained transesterified oil was fractionated by acetone to obtain a low melting point fraction having an iodine value of 63. A substance obtained by purifying the obtained low melting point fraction according to a conventional method was used.

[0137] Oil D: Coconut oil (iodine value: 8.5) was used.

[0138] Oil E: A fractionated soft fraction of palm kernel oil (iodine value: 26) was used.

[0139] Oil F: Hydrogenated coconut oil (iodine value: 1), that is, a substance obtained by hydrogenating oil D (coconut oil), was used.

[0140] Oil G: Cocoa butter (iodine value: 36) was used.

[0141] Oil H: A fractionated soft fraction of palm oil (iodine value: 67) was used.

[0142] Oil I: To 100 parts by mass of oil H, 0.15 part by mass of sodium methoxide was added to obtain a random transesterified oil. A substance obtained by purifying the obtained transesterified oil according to a conventional method (iodine value: 67) was used.

[0143] Oil J: High erucic rapeseed oil extreme hydrogenated oil (iodine value: 1.3) was used.

[0144] Table 1.

[0145]

[0146] Table 2.

[0147]

[0148] Table 3.

[0149]

[0150] Table 4.

[0151]

[0152] Table 5.

[0153]

[0154] Table 6.

[0155]

[0156] ○Evaluation

[0157] Examples and comparative examples prepared in "Preparation of oily food" were evaluated. The obtained oily food of examples and comparative examples was left at 20°C for 2 hours, then was filled in a piping bag, and a line was drawn on a whipped cream in a transparent cup. After the line was drawn, the whipped cream was stored at 5°C for 4 days under a state of being covered with a lid, and then was evaluated in terms of state and sensory evaluation according to the following evaluation criteria.

[0158] Note that the whipped cream was a material obtained by whipping "Gateau Revis 1035" manufactured by Nijo Seiyu Co., Ltd. with 10% fine granulated sugar, using a KENMIX mixer (manufactured by KENMIX Co., Ltd.) to a specific gravity of about 0.4. Then, a material obtained by filling 30 g of the material in a transparent cup made of plastic was used.

[0159] ○Evaluation method

[0160] Evaluation of state of oily food

[0161] (1) Surface oil

[0162] 3 points: Oil droplets remained on the oily food.

[0163] 2 points: A small amount of oil droplets fell from the whipped cream side.

[0164] 1 point: Oil droplets flowed down from the oily food and accumulated on the edge of the transparent cup.

[0165] Evaluation was performed in 3 levels, and those evaluated as 2 points or more were regarded as acceptable.

[0166] (2) Gloss of appearance

[0167] 3 points: The appearance of the oily food had a good gloss, and clearly showed an oily state.

[0168] 2 points: The appearance of the oily food had a good gloss.

[0169] 1 point: The appearance of the oily food had no gloss, and showed a matte state (or was not soft, and showed a solidified state).

[0170] Evaluation was performed in 3 levels, and those evaluated as 2 points or more were regarded as acceptable.

[0171] (3) Spoon scooping property

[0172] The spoon was used to scoop the whipped cream and the oily food portion at the same time, and the case where the oily food portion was soft and had no or little difference from the whipped cream was set as "good" and was set as acceptable. In addition, the case where the oily food portion was hard and had a large difference from the whipped cream was set as "poor".

[0173] (4) Presence or absence of bleeding

[0174] The oily food portion in which a line was drawn on the upper portion of the whipped cream was set as "yes" in the case of bleeding and was set as "no" in the case of no bleeding. The case where the bleeding was "no" was set as acceptable.

[0175] In the evaluation of the state, the substance in which all of (1) surface oil, (2) appearance gloss, (3) spoon scooping property, and (4) presence or absence of bleeding (1) to (4) were acceptable was set as an acceptable quality. The results are shown in Tables 7 to 12.

[0176] <SENSORY EVALUATION>

[0177] The sensory evaluation was performed by 10 evaluators by blind test by eating, and for the flavor and the texture of the oily food portion, the evaluation was performed by consensus according to the following criteria.

[0178] Note that the evaluator in this evaluation was 10 evaluators who had been engaged in the research of chocolate sauce and oily food and were skilled evaluators.

[0179] 3 points: very good.

[0180] 2 points: good.

[0181] 1 point: poor.

[0182] The evaluation was performed in 3 levels, and the substance evaluated as 2 points or more was set as an acceptable quality. The results are shown in Tables 7 to 12.

[0183] The substance which was an acceptable quality in the evaluation of the state and the sensory evaluation was set as the final acceptance.

[0184] Table 7. Results

[0185]

[0186] Table 8. Results

[0187]

[0188] Table 9. Results

[0189]

[0190] Table 10. Results

[0191]

[0192] Table 11. Results

[0193]

[0194] Table 12. Results

[0195]

[0196] From the results of Tables 7 to 12, in Examples 1 to 18, all of (1) surface oil, (2) appearance gloss, (3) spoon scooping property, (4) presence or absence of bleeding, and sensory evaluation at 5°C were good quality, and were the final pass. In addition, the hardness of the oily food of Examples 1 to 18 was in the range of 30 g or more and 1200 g or less, and it was easy to draw lines on whipped cream (food containing moisture).

[0197] Example 1, 10, 12, 14, (1) surface oil 3 points, (2) appearance gloss 3 points, (3) spoon scooping property was good, (4) no bleeding, and sensory evaluation 3 points, were very good oily food in all items. Furthermore, the oily food of Examples 1 to 18 was an oily food in which oil separation was suppressed and the appearance gloss was good.

[0198] In Comparative Example 1, the total amount of (a) saturated fatty acids having 16 to 24 carbon atoms in the oil fraction was less than 15 mass%, and the total amount of (b) unsaturated fatty acids having 18 carbon atoms in the oil fraction was more than 90 mass%, and the hardness at 5°C did not reach the lower limit of the measurement, and flow occurred, and the operability was not good. The surface oil was 1 point (state in which oil droplets flowed down from the oily food and accumulated on the edge of the transparent cup), and was not good.

[0199] Comparative Example 2 did not contain a glycerol fatty acid ester containing 40 mass% or more behenic acid, but the oily food was hard, and the spoon scooping property was not good. Furthermore, the appearance gloss was 1 point, and was not good.

[0200] In Comparative Examples 3 and 4, the total amount of (a) saturated fatty acids having 16 to 24 carbon atoms was less than 15 mass%. The surface oil was 1 point (state in which oil droplets flowed down from the oily food and accumulated on the edge of the transparent cup), and was not good.

[0201] In Comparative Examples 5 and 6, the total amount of (a) saturated fatty acids having 16 to 24 carbon atoms was more than 33 mass%. The oily food was hard, and the spoon scooping property was not good. Furthermore, the appearance gloss was 1 point, and was not good.

[0202] In Comparative Example 7, although the oily food was prepared, it was significantly hard, and could not be evaluated, and was not good.

[0203] In Comparative Example 8, no glycerol fatty acid ester containing behenic acid of 40% by mass or more was contained, and the surface had floating oil of 1 point (a state in which oil droplets flow down from the oily food and accumulate on the edge of the transparent cup), and was not acceptable.

[0204] In Comparative Examples 9 and 10, different emulsifiers from the glycerol fatty acid ester containing behenic acid of 40% by mass or more were used, and the surface had floating oil of 1 point (a state in which oil droplets flow down from the oily food and accumulate on the edge of the transparent cup), and was not acceptable.

[0205] In Comparative Examples 11 to 13, polyglycerol fatty acid esters having a crystallization inhibition function were used as emulsifiers different from the glycerol fatty acid ester containing behenic acid of 40% by mass or more. In Comparative Examples 11 to 13, the surface had floating oil of 1 point (a state in which oil droplets flow down from the oily food and accumulate on the edge of the transparent cup), and was not acceptable.

[0206] Preparation of a composite food obtained by combining a food containing moisture with an oily food

[0207] On (i) vanilla mousse as a refrigerated Western-style confectionery, (ii) whipped cream was placed, and on this, (iii) the oily food of the present application was added. Further, on this oily food, (iv) crisp and sliced almonds were decorated, and a composite food obtained by combining a food containing moisture with an oily food was prepared.

[0208] Note that the preparation methods of (i) to (iv) are described below.

[0209] Preparation of (i) vanilla mousse

[0210] Vanilla mousse was prepared according to the formulation of Table 13 according to a conventional method.

[0211] Note that the raw materials in the table used the following products.

[0212] Whipped cream used a commercially available product with a fat content of 45%.

[0213] Table 13. Formulation

[0214]

[0215] Preparation of (ii) whipped cream

[0216] A substance obtained by stirring Gateau Revis 1035 (manufactured by Fuijihiko Seizo Co., Ltd.) 60 parts, whipped cream with a fat content of 45% 40 parts, and fine granulated sugar 8 parts, and whipping with a KENMIX mixer (manufactured by Aikawa Seisakusho) was used.

[0217] Preparation of (iii) oily food

[0218] An oily food was prepared according to the method described above in "Preparation of an oily food" according to the compounding of Table 14. Note that, as a reference example, "Caramel Milk" (manufactured by Tsukuba Dairy Industry Co., Ltd.) was used, which is a commercially available caramel sauce (caramel syrup) having a continuous phase of water containing a large amount of sugar and water.

[0219] The raw materials used in the table are as follows.

[0220] Caramel powder was used which had an oil content of 12.4%.

[0221] Bitter sugar powder was used which was "Bitter Sugar Powder NO. 1307A" (manufactured by Ikeda Sugar Refining Co., Ltd.).

[0222] Starch decomposition product was used which was dextrin having a DE value of 18.

[0223] Lecithin: "SLP Paste" (soybean lecithin, manufactured by Tsuji Seiyu Co., Ltd.) was used.

[0224] Sucrose fatty acid ester: "Ryoto Sugar Ester S770" (manufactured by Mitsubishi Chemical Corporation) was used.

[0225] Emulsifier A: "SY Glyster CV-23" (manufactured by Sakamoto Pharmaceutical Industry Co., Ltd.) was used. Emulsifier A is a polyglycerol fatty acid ester containing more than 40 mass% behenic acid.

[0226] Oil B: rice oil (iodine value: 103) was used.

[0227] Oil C: To a compounding oil containing 60 parts by mass of palm oil, 20 parts by mass of palm stearin (iodine value 30), and 20 parts by mass of palm oil extreme hydrogenated oil, 0.15 parts by mass of sodium methoxide was added to obtain a random transesterified oil. The obtained transesterified oil was fractionated by acetone to obtain a low melting point fraction having an iodine value of 63. A substance obtained by purifying the obtained low melting point fraction according to a conventional method was used.

[0228] Table 14. Compounding

[0229]

[0230] (iv) Preparation of a decorative material (crunch)

[0231] An object was prepared by using a material made by a sugar butter method using 10 parts of butter, 10 parts of fine granulated sugar, 5 parts of almond powder, and 15 parts of low-protein flour, and baking in an oven at upper heat 170°C / lower heat 170°C for 15 minutes.

[0232] Further, the sliced almond used a commercially available product.

[0233] The evaluation was performed according to the same criteria as the above "0 Evaluation". The object that was a pass quality in all evaluations of (1) surface oil, (2) appearance gloss, (3) spoon scooping property, (4) presence or absence of bleeding, and sensory evaluation was set as the final pass.

[0234] Table 15. Evaluation results

[0235]

[0236] According to the results of Table 15, the oily food of Example 19 was a pass quality in all evaluations of (1) surface oil, (2) appearance gloss, (3) spoon scooping property, (4) presence or absence of bleeding, and sensory evaluation at 5°C. Further, the oily food of Example 19 was an oily food in which oil separation was suppressed and the appearance gloss was good in the refrigeration temperature range.

[0237] Therefore, Example 19 was an oily food that was soft, did not bleed, and had good gloss and flavor in the refrigeration temperature range. Furthermore, the oily food of Example 19 had a crispy texture unique to baked confectionery and a dry texture unique to nuts, even though the baked confectionery and the nuts were not moistened in a state in which they were in contact with the crunchy (baked confectionery for decoration) and the sliced almond (nuts).

[0238] The commercially available caramel syrup, which was a reference example, had no gloss and was obviously bleeding, and was not a pass. Note that, regarding (1) surface oil, the reference example did not contain oil, and evaluation of surface oil was not possible.

[0239] Investigation

[0240] According to the above results, it was found that, in the present application, by satisfying all of the following (a) to (e), an oily food can be provided that is soft and does not solidify even in the refrigeration temperature range, does not bleed even when in contact with a food containing moisture, and has good appearance gloss and flavor.

[0241] (a) In the oil component of the oily food, saturated fatty acids having a total amount of 15 to 33 mass% and having carbon numbers of 16 to 24 are contained;

[0242] (b) In the oil component of the oily food, unsaturated fatty acids having a total amount of 60 to 90 mass% and having carbon number of 18 are contained;

[0243] (c) moisture content of less than 3 mass %;

[0244] (d) oil content of 35 to 70 mass %;

[0245] (e) 0.1 to 2 mass % of a glycerin fatty acid ester containing 40 mass % or more behenic acid in the oily food.

[0246] Further, it was found that the oily food of the present application also provides an oily food which is soft and does not solidify even in a refrigeration temperature range, does not exude even when in contact with a moisture-containing food, and has a good appearance gloss and flavor in a composite food in which a moisture-containing food and an oily food are combined. Also, in the composite food, it was found that the following effect is obtained: even in a state in which a baked cake and nuts are in contact with an oily food in a composite food in which a baked cake and nuts are decorated on a refrigerated Western-style cake, the baked cake and nuts do not become soggy and can have a unique good texture.

[0247] Further, it was found that according to the present application, an oily food which has a good appearance gloss and in which oil separation is inhibited in a refrigeration temperature range can be provided.

[0248] Industrial applicability

[0249] According to the present application, an oily food which is soft and does not solidify even in a refrigeration temperature range, does not exude even when in contact with a moisture-containing food, and has a good appearance gloss and flavor can be provided. Further, according to the present application, an oily food which has a good appearance gloss and in which oil separation is inhibited in a refrigeration temperature range can be provided.

Claims

1. An oily food to be combined with a food containing moisture, which satisfies all of the following (a) to (e): (a) in the oil component of the oily food, saturated fatty acids having 16 to 24 carbon atoms are contained in a total amount of 15 to 33 mass%; (b) in the oil component of the oily food, unsaturated fatty acids having 18 carbon atoms are contained in a total amount of 60 to 90 mass%; (c) the moisture is less than 3 mass%; (d) the oil component is 35 to 70 mass%; (e) the oily food contains 0.1 to 2 mass% of a glycerin fatty acid ester containing 40 mass% or more behenic acid.

2. The oil-based food according to claim 1, wherein, Further satisfying the following (f) condition, (f) the hardness is 30 g or more and 1200 g or less, wherein the hardness is a hardness at 5°C measured using a rheometer, FUDOH Rheometer RTC-3002D manufactured by RHEOTECH Co., Ltd., under conditions of a 10 mm diameter circular plunger and a stage speed of 5 cm / minute.

3. A method for producing an oily food to be combined with a food containing moisture, which satisfies all of the following (a) to (e) by compounding fats and oils in such a manner as to satisfy (a) and (b): (a) in the oil component of the oily food, saturated fatty acids having 16 to 24 carbon atoms are contained in a total amount of 15 to 33 mass%; (b) in the oil component of the oily food, unsaturated fatty acids having 18 carbon atoms are contained in a total amount of 60 to 90 mass%; (c) the moisture is less than 3 mass%; (d) the oil component is 35 to 70 mass%; (e) the oily food is compounded with 0.1 to 2 mass% of a glycerin fatty acid ester containing 40 mass% or more behenic acid.

4. A composite food, which is obtained by combining a food containing moisture and an oily food satisfying all of the following (a) to (e): (a) in the oil component of the oily food, saturated fatty acids having 16 to 24 carbon atoms are contained in a total amount of 15 to 33 mass%; (b) in the oil component of the oily food, unsaturated fatty acids having 18 carbon atoms are contained in a total amount of 60 to 90 mass%; (c) the moisture is less than 3 mass%; (d) the oil component is 35 to 70 mass%; (e) the oily food contains 0.1 to 2 mass% of a glycerin fatty acid ester containing 40 mass% or more behenic acid.

5. A method for improving the gloss of an oily food in contact with a food containing moisture, which satisfies all of the following (a) to (e): (a) in the oil component of the oily food, saturated fatty acids having 16 to 24 carbon atoms are compounded in a total amount of 15 to 33 mass%; (b) in the oil component of the oily food, unsaturated fatty acids having 18 carbon atoms are compounded in a total amount of 60 to 90 mass%; (c) the moisture is less than 3 mass%; (d) the oil component is 35 to 70 mass%; (e) the oily food is compounded with 0.1 to 2 mass% of a glycerin fatty acid ester containing 40 mass% or more behenic acid.

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