Oily food in combination with moisture-containing food, method for producing same, food, and method for improving gloss of oily food in contact with moisture-containing food

Abstract

The present invention relates to an oily food in combination with a moisture-containing food, a method for producing the same, a food, and a method for improving the gloss of an oily food in contact with a moisture-containing food. According to the present invention, it is found that by satisfying all of the following conditions (a) to (e), an oily food can be provided which is flexible in a cold storage temperature range, does not bleed out, and has a good gloss and flavor in appearance, (a) the total amount of saturated fatty acids having 16 to 24 carbon atoms, which are constituent fatty acids in the oil content of the oily food, is 15 to 33 mass%, and (b) the total amount of saturated fatty acids having 16 to 24 carbon atoms, which are constituent fatty acids in the oil content of the oily food, is 15 to 33 mass%. (b) 20-40 mass% of linoleic acid as a constituent fatty acid in the oil content of the oily food; (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] This invention relates to an oily food for use in combination with a food containing moisture, a method for manufacturing the same, a food, and a method for improving the gloss of an oily food in contact with a food containing moisture. Background Technology

[0002] Western-style pastries often use water-based foods containing large amounts of sugar and water, such as chocolate sauce and caramel sauce. In addition, water-based chocolates like ganache and nama chocolate are also widely used in Western-style pastries due to their good mouth-melting properties.

[0003] As for applications related to water-based sauces, there is, for example, Patent Document 1. In Patent Document 1, it is described as "a water-soluble sauce, characterized in that it contains swollen sweet potato fiber, wherein the swollen sweet potato fiber is characterized in that the solid content is 0.15% by mass or more and 0.2% by mass or less, and has a viscosity of 2500 cp or more".

[0004] For example, there are patent documents 2 and 3 related to applications concerning emulsified oil-in-water sauces. Patent document 2 describes "a sauce for frozen desserts, comprising an oil-in-water emulsion containing 10-40% by mass of edible oils, 0.5-5.0% by mass of a hydrophilic emulsifier with an HLB value of 12-16, and water, with a viscosity of 6000 mPa·s or higher at 5°C." Patent document 3 describes "a frozen dessert containing 5-5500 ppm by mass of polyglycerol condensed ricinoleate."

[0005] Furthermore, Patent Document 4 describes an oily food raw material used as a combination of water-in-oil emulsions and a method for manufacturing the same.

[0006] Existing technical documents

[0007] Patent documents

[0008] Patent Document 1: Japanese Patent Application Publication No. 11-266788

[0009] Patent Document 2: Japanese Patent Application Publication No. 2022-179241

[0010] Patent Document 3: Japanese Patent Application Publication No. 2021-193940

[0011] Patent Document 4: International Publication No. 2021 / 177210 Summary of the Invention

[0012] The problem the invention aims to solve

[0013] The technical problem of the present invention is to provide an oily food that remains soft and does not solidify even in the refrigeration temperature range, does not leak even when in contact with food containing moisture, and has a good appearance and flavor.

[0014] Western-style pastries are considered to be important not only for their taste but also for their appearance. A visually appealing Western-style pastry can increase consumer willingness to buy and thus become a valuable product.

[0015] When added to or sandwiched in Western-style pastries, caramel sauces, which are typically water-based and contain large amounts of sugar and water and are used in Western-style pastries, sometimes leak out. Additionally, water-containing chocolate, as an oil-in-water emulsion, is also used in Western-style pastries, but like water-based caramel sauces, it sometimes leaks out.

[0016] Therefore, we considered using anhydrous oil-based (oily food) to prepare caramel sauce with a water-based continuous phase, but it is expected that oily food will crack when used in combination with Western pastries due to its high hardness.

[0017] Solution for solving the problem

[0018] The inventors believed that solving the above-mentioned technical problems might lead to further market expansion, and conducted repeated in-depth research. As a result, the inventors discovered that by satisfying all the conditions (a) to (e), the above-mentioned technical problems could be solved, thereby completing the present invention.

[0019] (a) The total amount of saturated fatty acids with 16 to 24 carbon atoms in the oil of oily foods is 15 to 33% by mass.

[0020] (b) The constituent fatty acids in the oil of oily foods are linoleic acid, which is 20-40% by mass;

[0021] (c) Moisture content is less than 3% by mass;

[0022] (d) Oil content is 35–70% by mass;

[0023] (e) Contains 0.1 to 2% by mass of glycerol fatty acid esters containing more than 40% by mass of behenic acid in oily foods.

[0024] It should be noted that Patent Document 1, being an application for a water-based, water-soluble sauce, cannot be used as a reference for this invention. Patent Documents 2 and 3, being oil-in-water emulsions containing more than 3% by mass of water, cannot be used as a reference for producing oily foods with less than 3% by mass of water, as in this invention. Patent Document 4 does not describe its purpose for use in refrigerated Western-style pastries like this invention.

[0025] That is, the present invention relates to the following content.

[0026] (1) An oily food for use in combination with a food containing moisture, which satisfies all of the following conditions (a) to (e):

[0027] (a) The total amount of saturated fatty acids with 16 to 24 carbon atoms in the oil of oily foods is 15 to 33% by mass.

[0028] (b) The constituent fatty acids in the oil of oily foods are linoleic acid, which is 20-40% by mass;

[0029] (c) Moisture content is less than 3% by mass;

[0030] (d) Oil content is 35–70% by mass;

[0031] (e) Contains 0.1 to 2% by mass of glycerol fatty acid esters containing more than 40% by mass of behenic acid in oily foods.

[0032] (2) The oily food according to (1), wherein the following condition (f) is further satisfied:

[0033] (f) The hardness after four days at 5°C is 30g or more and less than 1200g.

[0034] The hardness was measured using a rheometer under conditions of a 10mm diameter circular plunger and a table speed of 5cm / min.

[0035] (3) A method for manufacturing an oily food for use in combination with a food containing moisture, wherein the oil is combined in a manner that satisfies (a) and (b) below, and satisfies all of the conditions (c) to (e):

[0036] (a) The total amount of saturated fatty acids with 16 to 24 carbon atoms in the oil of oily foods is 15 to 33% by mass.

[0037] (b) The constituent fatty acids in the oil of oily foods are linoleic acid, which is 20-40% by mass;

[0038] (c) Moisture content is less than 3% by mass;

[0039] (d) Oil content is 35–70% by mass;

[0040] (e) Add 0.1 to 2% by weight of a glycerol fatty acid ester containing more than 40% by weight of behenic acid to oily foods.

[0041] (4) A food product composed of a food product containing water and an oily food product that satisfies all of the conditions below (a) to (e):

[0042] (a) The total amount of saturated fatty acids with 16 to 24 carbon atoms in the oil of oily foods is 15 to 33% by mass.

[0043] (b) The constituent fatty acids in the oil of oily foods are linoleic acid, which is 20-40% by mass;

[0044] (c) Moisture content is less than 3% by mass;

[0045] (d) Oil content is 35–70% by mass;

[0046] (e) Contains 0.1 to 2% by mass of glycerol fatty acid esters containing more than 40% by mass of behenic acid in oily foods.

[0047] (5) A method for improving the gloss of an oily food that comes into contact with a food containing moisture, wherein the method satisfies all of the following conditions (a) to (e):

[0048] (a) The fatty acids that make up the oil in oily foods, in combination with 15 to 33% by mass of saturated fatty acids with 16 to 24 carbon atoms;

[0049] (b) The fatty acids that make up the oil in oily foods, combined with 20 to 40% by weight of linoleic acid;

[0050] (c) Moisture content is less than 3% by mass;

[0051] (d) Oil content is 35–70% by mass;

[0052] (e) Add 0.1 to 2% by weight of a glycerol fatty acid ester containing more than 40% by weight of behenic acid to oily foods.

[0053] Invention Effects

[0054] According to the present invention, an oily food can be provided that remains soft and does not solidify even in the refrigeration temperature range, does not leak even when in contact with food containing moisture, and has a good appearance and flavor. Detailed Implementation

[0055] ■ Oily foods that can be combined with foods containing moisture

[0056] The oily food in this invention refers to (c) a food with a moisture content of less than 3% by mass and an oil as the continuous phase. Preferably, the moisture content is less than 2%. It should be noted that the moisture content is determined by the sea sand method. More preferably, the oily food in this invention is characterized by being used in combination with refrigerated Western-style pastries and foods used in refrigerated Western-style pastries within 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.

[0057] The term "combination use" as used herein includes applications such as coating, adding, and outlining on top of refrigerated Western-style pastries, baked pastries used as decorations on refrigerated Western-style pastries, whipped cream, and other cream-based products, as well as fillings between mousse and custard cream. In this invention, applications for coating, adding, or outlining are particularly preferred, and applications for adding or outlining are even more preferred.

[0058] Foods containing moisture are not particularly limited as long as they are circulated, stored, and sold within the refrigerated temperature range, including refrigerated Western-style pastries and baked goods decorated with refrigerated Western-style pastries, as well as cream-based foods. More preferably, examples include: éclairs, cream puffs, mousses, puddings, pastries, fruit pies, crepes, jellies, and other Western-style pastries; baked goods such as biscuits, cookies, and pretzels used in Western-style pastries; nuts; and creams such as whipped cream, custard cream, cheese cream, and chocolate cream. In this invention, combinations with foods containing a large amount of moisture, such as custard cream and whipped cream, are particularly preferred. It should be noted that, according to the 2020 edition of the Japanese Food Standards (8th edition, Ministry of Education, Culture, Sports, Science and Technology), the water content of custard cream is 61.8% by mass, and the water content of whipped cream is 43.7-44.3% by mass. The moisture content of the food containing water is preferably 40-70% by mass, more preferably 42-65% by mass, and even more preferably 45-60% by mass.

[0059] The oily food of the present invention can provide an oily food that does not leak even when combined with food containing moisture, and has a good glossy appearance without oil floating on the surface of the oily food.

[0060] In this invention, the gloss of an oily food refers to the fact that the oil contained in the oily food does not solidify within the refrigeration temperature range and presents a moist state, which is called gloss.

[0061] The oily foods of this invention are not subject to regulations ("Fair Competition Regulations Concerning the Representation of Chocolate") or laws, and include various chocolate-type and oil-processed foods and chocolate products that use animal and vegetable oils other than cocoa butter. Oily foods can be prepared using conventional methods by appropriately combining raw materials such as cocoa mass, cocoa butter, cocoa, edible oils, sugars, milk powder, emulsifiers, and flavorings.

[0062] ■Fats

[0063] Regarding the oils used in this invention, oils commonly used in chocolate and oily foods can be used. Examples include: cocoa butter, palm oil, rapeseed oil, sunflower seed oil, shea butter, soybean oil, cottonseed oil, safflower oil, olive oil, rice oil, sesame oil, high-erucic acid rapeseed oil, corn oil, high-oleic acid sunflower seed oil, medium-chain triglyceride (MCT) oils, kapok seed oil, coconut oil, palm kernel oil, and other various vegetable oils; dairy fat, tallow, lard, fish oil, whale oil, and other animal oils; algae oils, oils derived from microbial fermentation, and their hydrogenated, fractionated, and transesterified oils, etc., which can be used in appropriate combinations.

[0064] The oil content in the oily food of the present invention (d), including the oil content contained in raw materials other than the aforementioned oils, needs to be 35-70% by mass. Preferably, it is 38-65% by mass, more preferably 40-60% by mass, and even more preferably 44-55% by mass. Therefore, the lower limit can preferably be 36% by mass or more, 38% by mass or more, 40% by mass or more, 41% by mass or more, 42% by mass or more, 43% by mass or more, 44% by mass or more, or 45% by mass or more, etc. Furthermore, the upper limit can be 70% by mass or less, 68% by mass or less, 65% by mass or less, 60% by mass or less, 58% by mass or less, 57% by mass or less, or 55% by mass or less, etc. By making the oil content within the above-mentioned range of 35-70% by mass, an oily food with good softness and good handling properties at refrigeration temperature can be obtained.

[0065] It should be noted that the oil content in raw materials other than the aforementioned fats and oils refers to the total oil content, including cocoa blocks, whole milk powder, etc.

[0066] ■Composition of fatty acids

[0067] The oily food of the present invention is characterized in that, based on the constituent fatty acids of all oil components, including those contained in raw materials other than the aforementioned oils, it satisfies conditions (a) and (b):

[0068] (a) The total amount of saturated fatty acids with 16 to 24 carbon atoms is 15 to 33% by mass;

[0069] (b) Linoleic acid content is 20-40% by mass.

[0070] Preferably, the total amount of saturated fatty acids with 16 to 24 carbon atoms is 19 to 30% by mass, and more preferably 21 to 28% by mass.

[0071] As a preferred effect, by having (a) the total amount of saturated fatty acids with 16 to 24 carbon atoms be 15 to 33% by mass, it is possible to obtain oily foods that have suppressed surface oil, are soft and do not solidify, are easy to scoop with a spoon, and have a good glossy appearance.

[0072] Furthermore, (b) linoleic acid is preferably 22-35% by mass, and more preferably 25-33% by mass.

[0073] It should be noted that the fatty acid composition of the oil was prepared according to the method specified in the "Standard Oil Analysis Test Method 2.4.1.2 Methyl Esterification Method (Boron Trifluoride Methanol Method)" formulated by the Japan Oil Chemistry Association, and determined according to the "Standard Oil Analysis Test Method 2.4.2.3 Fatty Acid Composition (Capillary Gas Chromatography)" formulated by the Japan Oil Chemistry Association.

[0074] ■SFC in the oil phase

[0075] Furthermore, the SFC (solid fat content) of the oil phase in oily foods is preferably 1% to 30% at 0°C, 1% to 30% at 5°C, less than 10% at 10°C, and less than 10% 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. Even more 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. In this invention, the oil phase refers to the oil phase formed by mixing oil and emulsifier in oily foods.

[0076] By setting the SFC to the range described above, it is possible to obtain oily foods that remain soft and non-solidified even at refrigerated temperatures, and exhibit improved appearance and flavor. It should be noted that the SFC (solid fat content) in this invention is determined according to the American Association of Oil Chemists (AOCS) Official Method Ce1h-05, which involves melting the oil at 60°C for at least 15 minutes, solidifying it by holding it at 0°C for 60 minutes, and then further measuring it after controlling the temperature at each test temperature for 30 minutes.

[0077] ■ Emulsifier

[0078] Regarding the oily food of the present invention, (e) it contains a glycerol fatty acid ester, wherein the glycerol fatty acid ester contains 40% by mass or more behenic acid. Preferably, it is a glycerol fatty acid ester containing 45% to 90% by mass of behenic acid, and more preferably, it is a glycerol fatty acid ester containing 50% to 85% by mass of behenic acid.

[0079] Specifically, examples include monoglyceride and diglyceride fatty acid esters containing 40% or more behenic acid, or polyglyceride fatty acid esters with a high degree of polymerization. In this invention, polyglyceride fatty acid esters containing 40% or more by mass of behenic acid are particularly preferred. Preferably, polyglyceride fatty acid esters containing 45 to 90% by mass of behenic acid are preferred, and more preferably polyglyceride fatty acid esters containing 50 to 85% by mass of behenic acid are preferred.

[0080] It should be noted that the determination of fatty acids in the emulsifier was carried out according to the sodium methoxide method (Standard Oil Analysis Test Method 2.4.1.3-2013) as recorded in the Standard Oil Analysis Test Method established by the Japan Oil Chemical Society.

[0081] In this invention, the oily food needs to contain 0.1 to 2% by mass of the aforementioned glycerol fatty acid ester containing 40% or more behenic acid. Preferably, more preferably, it contains 0.2 to 1.5% by mass of the aforementioned glycerol fatty acid ester containing 40% or more behenic acid, and even more preferably, it contains 0.3 to 1% by mass of the aforementioned glycerol fatty acid ester containing 40% or more behenic acid. By containing a predetermined amount of the glycerol fatty acid ester containing 40% or more behenic acid, it is preferable to achieve the effect of suppressing the floating oil on the surface of the oily food.

[0082] It should be noted that commercially available products can be used for glycerol fatty acid esters containing more than 40% by weight of behenic acid. Specific examples include: SY Glyster HB-750 (manufactured by Sakamoto Pharmaceutical Co., Ltd.), POEM B-100 (manufactured by RIKEN VITAMIN Co., Ltd.), SY Glyster CV-23 (manufactured by Sakamoto Pharmaceutical Co., Ltd.), SY Glyster CV-1L (manufactured by Sakamoto Pharmaceutical Co., Ltd.), TAISET-AD (manufactured by Taiyo Chemical Co., Ltd.), and TAISET50 (manufactured by Taiyo Chemical Co., Ltd.).

[0083] Furthermore, regarding the polyglycerol fatty acid esters used in this invention, as a preferred option, it is preferable to use polyglycerol fatty acid esters that have the effects of increasing viscosity, promoting crystallization, and promoting gelation.

[0084] Furthermore, to the extent that it does not impair the effects of the present invention, in addition to the aforementioned glycerol fatty acid esters containing 40% or more behenic acid, emulsifiers may be used in combination. Specifically, examples include one or more selected from the group consisting of lecithin, sucrose fatty acid esters, polyglycerol condensed ricinoleate, and sorbitol fatty acid esters. In oily foods, the total amount used in combination with the aforementioned glycerol fatty acid esters containing 40% or more behenic acid is preferably 0.3 to 3% by mass, more preferably 0.5 to 2% by mass.

[0085] ■Hardness

[0086] Regarding the oily food products of the present invention, (f) it is preferable that the hardness obtained by a rheometer at 5°C over four days is 30g or more and 1200g or less (10mm diameter circular plunger, table speed 5cm / min). Preferably, more preferably, it is 50g or more and 1000g or less, and even more preferably, it is 100g or more and 800g or less. The upper limit can preferably be set to 1200g or less, 1100g or less, 1000g or less, 900g or less, 800g or less, 700g or less, 600g or less, 500g or less, 450g or less, or 400g or less, etc. The lower limit can preferably be set to 30g or more, 40g or more, 50g or more, 60g or more, 80g or more, 100g or more, 120g or more, 150g or more, 180g or more, or 200g or more, etc. It should be noted that, in this invention, the FUDOH RTC-3002D rheometer manufactured by RHEOTECH Co., Ltd. can be used as an example.

[0087] By measuring the hardness using a rheometer at 5°C over four days within a range of 30g to 1200g, a soft texture can be assessed in sensory evaluation even within the refrigerated temperature range. Furthermore, as one approach, when consumed with whipped cream used in refrigerated Western-style pastries, the hardness does not differ from that of the whipped cream side, allowing for a soft, oily texture that is easily scooped with a spoon. It should be noted that, as an example, whipped cream ("Gateau Revis 1035" manufactured by Fuji Oil Co., Ltd.) was measured at 5°C using a rheometer (Rheotech Co., Ltd., FUDOH RTC-3002D rheometer, RTC-3002D) with a hardness of 50g (10mm diameter circular plunger, table speed 5cm / min).

[0088] ■ Carbohydrates

[0089] Regarding the sugars used in this invention, sugars generally suitable for use in oily foods and chocolates can be added. Examples of added sugars include: sucrose, fructose, glucose, maltose, invert sugar, trehalose, sugar alcohols, corn syrup, maltose, dextrin, and lactose. Furthermore, examples of added sugar alcohols include: monosaccharide alcohols such as erythritol, mannitol, sorbitol, and xylitol; disaccharide alcohols such as isomaltitol, maltitol, and lactitol; trisaccharide alcohols such as maltotriol, isomaltitol, and panitol; sugar alcohols with four or more sugars such as oligosaccharide alcohols; reduced starch saccharides; and reduced starch decomposition products. In particular, in this invention, it is preferable to use one or more sugar alcohols selected from the group consisting of sucrose, lactose, and dextrin.

[0090] The sugar content in oily foods is preferably 1-60% by mass, more preferably 5-55% by mass. Furthermore, when lactose is used, the lactose content in the oily food is preferably 0.1-30% by mass, more preferably 0.5-20% by mass. Moreover, the proportion of lactose among all sugars contained in the oily food is preferably 10% or more, more preferably 12% or more. By setting the lactose content to the aforementioned levels, oily foods with more suppressed surface oil within the refrigeration temperature range can be obtained.

[0091] The oily food products of the present invention have the following effects: when used in combination with foods containing moisture, even when in contact with foods containing moisture such as whipped cream and custard, the oil will not float on the surface of the oily food, and the appearance will have a good gloss, even within the refrigeration temperature range. Furthermore, as for oily foods used as toppings, linings, or fillings on refrigerated Western-style pastries, unlike foods such as caramel sauce with a water-based continuous phase, they have a non-leaching effect.

[0092] Furthermore, the oily food products of this invention exhibit good operability within the refrigeration temperature range, oil separation is suppressed, and the oily food products that have been added and outlined have a glossy appearance, resulting in a superior appearance. By ensuring good operability of the oily food products within the refrigeration temperature range, it is possible to easily outline or add them to foods containing moisture. Furthermore, by ensuring good operability of the oily food products within the refrigeration temperature range, they can be processed for the same purposes as foods such as caramel sauce, where the continuous phase is water-based.

[0093] Furthermore, by ensuring that the moisture content of the oily food of the present invention is less than 3% by mass (anhydrous), the transfer of moisture to baked pastries and nuts decorated on refrigerated Western-style pastries is inhibited, and the baked pastries and / or nuts are also prevented from becoming damp.

[0094] Examples are described below. Unless otherwise stated, “%” and “parts” refer to “mass %” and “mass parts”, respectively.

[0095] Example

[0096] Preparation of oily foods

[0097] 1. Following the mixing tables in Tables 1-6, use a mixer with a warm water jacket to mix the sugar, lactose, bitter sugar powder, starch decomposition products, a portion of lecithin, and one-third of the oil mixture.

[0098] 2. The raw material from step 1 is micronized using a roller mill, and the particle size is adjusted to approximately 16–22 μm using a micrometer.

[0099] 3. While using a fine grinder for fine grinding, the mixture is combined with the remaining oil mixture to prepare an oily food product. It should be noted that the remaining lecithin and emulsifiers (excluding lecithin) are added after being heated and melted during fine grinding with the remaining oil mixture.

[0100] 4. Oily foods that were left to stand for more than 4 days at refrigeration (3-7°C) were used as examples and comparative examples.

[0101] The moisture content of the oily foods in the examples and comparative examples was determined by the sea sand method. The moisture content of the oily foods in both examples and comparative examples was less than 3% by mass.

[0102] It should be noted that, for Comparative Example 7, due to its obvious hardness, it could not be evaluated, and therefore the hardness measurement, SFC measurement of the oil phase, state evaluation, and sensory evaluation described later were not performed.

[0103] ○ Hardness measurement

[0104] 100g of the oily food samples from the examples and comparative examples were filled into a 120BL clean cup (manufactured by Risupack Co., Ltd., dimensions: 86mm diameter × 40mm height). Using a rheometer (manufactured by RHEOTECH Co., Ltd., FUDOH RTC-3002D rheometer), the stress (g) at 5°C was measured with a 10mm diameter circular plunger and a stage speed of 5cm / min. Substances with a maximum stress of 30g or more but less than 1200g were considered acceptable. It should be noted that cases where the oily food was too soft to be measured were defined as "not reaching the lower limit of measurement".

[0105] The measurement results are shown in Tables 1-6.

[0106] ○ Analysis of fatty acid composition

[0107] The constituent fatty acids in the oil of the oily foods of the Examples and Comparative Examples were determined. The determination of constituent fatty acids was performed according to the method specified in "Standard Oil Analysis Test Method 2.4.1.2 Methyl Esterification Method (Boron Trifluoride Methanol Method)" established by the Japan Oil Chemistry Society, where fatty acid methyl esters were prepared and determined according to "Standard Oil Analysis Test Method 2.4.2.3 Fatty Acid Composition (Capillary Gas Chromatography)" established by the Japan Oil Chemistry Society. The results for (a) and (b) below are shown in Tables 1-6.

[0108] (a) The total amount of saturated fatty acids with 16 to 24 carbon atoms in the oil components of oily foods.

[0109] (b) The amount of linoleic acid, a constituent fatty acid in the oil of oily foods.

[0110] ○ Determination of SFC (Solid Fat Content) in the Oil Phase

[0111] The oil phase of the oily foods from the examples and comparative examples, along with the mixture of emulsifiers A to K (excluding lecithin and sucrose fatty acid esters), was used to determine the SFC (solid fat content). The determination method used a BRUKER NMR the minispec MQ20, following the official method Ce 1H-05 of the American Society of Oil Chemists. The oil was melted at 60°C for at least 15 minutes, solidified by holding the temperature at 0°C for 60 minutes, and then measured after holding the temperature at each test temperature for 30 minutes. It should be noted that the test temperatures were 0°C, 5°C, 10°C, and 15°C. The results are shown in Tables 1-6.

[0112] It should be noted that the following raw materials were used in the table.

[0113] • The bitter sugar powder used is “bitter sugar powder NO.1307A” (manufactured by Ikeda Sugar Industry Co., Ltd.).

[0114] • The starch breakdown product used dextrin with a DE value of 18.

[0115] • Lecithin: "SLP Paste" (soy lecithin, manufactured by Tsuji Seiyu Co., Ltd.) is used.

[0116] • Sucrose fatty acid esters: RYOTO SUGAR ESTER S770 (manufactured by Mitsubishi Chemical Co., Ltd.) was used.

[0117] • Emulsifier A: "SY Glyster CV-23" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used.

[0118] • Emulsifier B: "SY Glyster CV-1L" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used.

[0119] • Emulsifier C: "TAISET50K" (manufactured by Taiyo Chemical Co., Ltd.) was used.

[0120] • Emulsifier D: "TAISET-AD" (manufactured by Taiyo Chemical Co., Ltd.) was used.

[0121] • Emulsifier E: "SY Glyster HB-750" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used.

[0122] • Emulsifier F: POEM B-100 (manufactured by RIKEN VITAMIN Co., Ltd.) was used.

[0123] • Emulsifier G: "SY Glyster THL-55" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used. Emulsifier G is a polyglycerol fatty acid ester containing more than 80% by weight of stearic acid.

[0124] • Emulsifier H: "SY Glyster MS-5S" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used. Emulsifier H is pentaglyceryl monostearate.

[0125] • Emulsifier I: “SY Glyster THL-15” (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used.

[0126] • Emulsifier J: "SY Glyster THL-17" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used.

[0127] • Emulsifier K: "SY Glyster THL-44" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used.

[0128] It should be noted that emulsifiers A to F are glycerol fatty acid esters containing more than 40% by mass of behenic acid. Furthermore, emulsifiers A to E are polyglycerol fatty acid esters containing more than 40% by mass of behenic acid.

[0129] It should be noted that the determination of the constituent fatty acids in the emulsifier was carried out according to the sodium methoxide method (Standard Oil Analysis Test Method 2.4.1.3-2013) as recorded in the Standard Oil Analysis Test Method established by the Japan Oil Chemical Society.

[0130] The oils used are made from the following raw materials. It should be noted that all oils are manufactured by Fuji Oil Co., Ltd.

[0131] • Oil A: Rapeseed oil (iodine value: 117) was used.

[0132] • Oil B: Rice oil (iodine value: 103) was used.

[0133] • Oil C: A compound oil comprising 60 parts by weight of palm oil, 20 parts by weight of palm stearin (iodine value 30), and 20 parts by weight of highly hydrogenated palm oil was supplemented with 0.15 parts by weight of sodium methoxide to obtain a random transesterification oil. The obtained transesterification oil was fractionated with acetone to obtain a low-melting-point fraction with an iodine value of 63. The obtained low-melting-point fraction was purified using conventional methods to obtain the final product.

[0134] • Oil D: Coconut oil (iodine value: 8.5) was used.

[0135] • Oil E: The soft fraction of palm kernel oil was used (iodine value: 26).

[0136] • Oil F: Hydrogenated coconut oil (iodine value: 1) was used.

[0137] • Oil G: Cocoa butter was used (iodine value: 36).

[0138] • Oil H: The soft fraction of palm oil was used (iodine value: 67).

[0139] • Oil I: Add 0.15 parts by weight of sodium methoxide to 100 parts by weight of oil H to obtain random transesterification oil. Use the substance obtained by purifying the transesterification oil according to conventional methods (iodine value: 67).

[0140] • Oil J: High-erucic acid rapeseed oil with extremely hydrogenated oil (iodine value: 1.3) was used.

[0141] Table 1.

[0142]

[0143] Table 2.

[0144]

[0145] Table 3.

[0146]

[0147] Table 4.

[0148]

[0149] Table 5.

[0150]

[0151] Table 6.

[0152]

[0153] ○ Evaluation

[0154] The examples and comparative examples prepared in "Preparation of Oily Foods" were evaluated. Oily foods from the examples and comparative examples stored in a refrigerator (5°C) were arranged with lines drawn on the top of whipped cream placed in a transparent cup. After drawing the lines, the transparent cups were covered and stored at 5°C for 4 days, and then their condition and sensory evaluations were performed according to the following evaluation criteria.

[0155] It should be noted that the whipped cream used was made by adding 10% granulated sugar to "Gateau Revis 1035" manufactured by Fuji Oil Co., Ltd., and whipping it to a specific gravity of approximately 0.4 using a KENMIX mixer (manufactured by Aikosha). Then, 30g of this mixture was used in a transparent plastic cup. The moisture content of this whipped cream was determined using the sea sand method and was 51% by mass.

[0156] ○ Evaluation method

[0157] <Evaluation of the state of oily foods>

[0158] (1) Surface oil

[0159] 3 points: Oil droplets remain on oily foods.

[0160] 2 points: A small amount of oil dripped down the side of the whipped cream.

[0161] 1 point: Oil droplets flowed down from the oily food and accumulated on the edge of the transparent cup.

[0162] The evaluation is conducted on a three-level scale, with a score of 2 or higher being considered satisfactory.

[0163] (2) Gloss of appearance

[0164] 3 points: Oily foods have a good luster and clearly show an oily appearance.

[0165] 2 points: Oily foods have a good glossy appearance.

[0166] 1 point: Oily foods have a dull, matte appearance (or are not soft and are in a solidified state).

[0167] The evaluation is conducted on a three-level scale, with a score of 2 or higher being considered satisfactory.

[0168] (3) Scooping ability

[0169] Using a plastic spoon, simultaneously scoop up the whipped cream and the oily food portion. If the oily food portion is soft and has little or no difference from the whipped cream, it is marked as "good" or "acceptable." Conversely, if the oily food portion is hard and significantly different from the whipped cream, it is marked as "unacceptable."

[0170] (4) Whether there is seepage

[0171] Oily foods that have seeped out when whipped cream is marked as "Yes" if they do, and "No" if they do not. "No" indicates that the product is acceptable.

[0172] In the evaluation of condition, substances that pass all evaluations of (1) (surface oil), (2) appearance gloss, (3) spoonability, and (4) (presence or absence of seepage) are defined as having acceptable quality. The results are shown in Tables 7-12.

[0173] Sensory evaluation

[0174] Sensory evaluation involved 10 participants conducting blind taste tests. The flavor and texture of the oily food portions were evaluated by consensus according to the following criteria.

[0175] It should be noted that the participants in this evaluation are 10 skilled individuals who have been engaged in research on chocolate sauce and oily foods for a long time.

[0176] 3 points: Very good.

[0177] 2 points: Good.

[0178] 1 point: Poor.

[0179] The evaluation was conducted using three levels, with substances scoring 2 points or higher being classified as having acceptable quality. The results are shown in Tables 7-12.

[0180] Substances that meet the acceptable quality criteria in both state evaluation and sensory evaluation are designated as ultimately acceptable.

[0181] Table 7. Results

[0182]

[0183] Table 8. Results

[0184] Example 1 Example 2 Example 3 Example 4 (1) Surface oil 3 3 2 2 (2) Gloss of appearance 3 3 3 3 (3) Scooping ability good good good good (4) Whether there is seepage none none none none Sensory evaluation 3 2 3 3 qualified qualified qualified qualified

[0185] Table 9. Results

[0186]

[0187] Table 10. Results

[0188]

[0189] Table 11. Results

[0190]

[0191] Table 12. Results

[0192]

[0193] Based on the results in Tables 7-12, in Examples 1-16, the following were deemed to be of acceptable quality in all evaluations at 5°C: (1) surface oiliness, (2) glossiness, (3) spoonability, (4) presence or absence of seepage, and sensory evaluation. Furthermore, the oily foods of Examples 1-16 had a hardness between 30g and 1200g, and were easily traced on whipped cream (a food containing moisture with a water content of 51% by mass).

[0194] Examples 1, 8, 10, and 12 scored very well in all aspects for (1) surface oiliness (3 points), (2) glossiness (3 points), (3) good scoopability with a spoon, (4) no exudation, and sensory evaluation (3 points). Furthermore, the oily foods of Examples 1 to 16 are oily foods with suppressed oil separation and good glossiness.

[0195] In Comparative Examples 1 to 6, (a) the total amount of saturated fatty acids with 16 to 24 carbon atoms was less than 15% by mass, and (b) the amount of linoleic acid was less than 20% by mass, thus failing to meet these two conditions. Furthermore, by visually confirming the oil separation during refrigeration, oil separation occurred in Comparative Examples 1, 3, 4, 8, 9, 10 to 13, where the surface oil content was 1 part.

[0196] In Comparative Example 1, the total amount of (a) saturated fatty acids with 16 to 24 carbon atoms, which constitute the fatty acids in the oil, was less than 15% by mass, and the amount of (b) linoleic acid, which constituted the fatty acids in the oil, was less than 20% by mass. The hardness at 5°C did not reach the lower limit of measurement, indicating flowability, and the operability was deemed unacceptable. The surface oil layer scored 1 point (oil droplets flowing down from the oily food and accumulating at the edge of the transparent cup), which was deemed unacceptable.

[0197] Comparative Example 2 did not contain glycerol fatty acid esters containing more than 40% by mass of behenic acid, but the oily food was hard and difficult to scoop with a spoon. Moreover, its appearance gloss was 1 point, which is unacceptable.

[0198] In Comparative Examples 3 and 4, (a) the total amount of saturated fatty acids with 16 to 24 carbon atoms is less than 15% by mass. The surface oil is 1 point (oil droplets run down from the oily food and accumulate on the edge of the transparent cup), which is unacceptable.

[0199] In Comparative Examples 5 and 6, (a) the total amount of saturated fatty acids with 16 to 24 carbon atoms exceeded 33% by mass. The oily food was hard and difficult to scoop with a spoon. Furthermore, the appearance lacked luster, scoring 1 point, and was therefore unacceptable.

[0200] In Comparative Example 7, although an oily food containing laurate was prepared, it was noticeably hard and could not be evaluated, therefore it was deemed unqualified. In Comparative Example 7, (b) the amount of linoleic acid was less than 20% by mass.

[0201] In Comparative Example 8, the product did not contain (e) glycerol fatty acid esters containing more than 40% by mass of behenic acid, and the surface oil content was 1 point (oil droplets flow down from the oily food and accumulate on the edge of the transparent cup), which was unacceptable.

[0202] In Comparative Examples 9 and 10, an emulsifier different from that in (e) containing more than 40% by mass of behenic acid glycerol fatty acid esters was used, and the surface oil level was 1 point (the state of oil droplets flowing down from the oily food and accumulating on the edge of the transparent cup), which was unacceptable.

[0203] In Comparative Examples 11-13, polyglycerol fatty acid esters with crystallization inhibition function were used, which are different from (e) glycerol fatty acid esters containing more than 40% by mass of behenic acid. In Comparative Examples 11-13, the surface oil content was 1 point (the state where oil droplets flow down from the oily food and accumulate on the edge of the transparent cup), which is unacceptable.

[0204] ○ Preparation of food products that combine water-containing foods with oily foods

[0205] On (i) a vanilla mousse, which is a chilled Western-style pastry, (ii) whipped cream is placed, and (iii) the oily food of the present invention is added on top. Then, the oily food is decorated with (iv) streusel and sliced ​​almonds to prepare a food that combines a food containing moisture with an oily food.

[0206] It should be noted that the preparation methods of (i) to (iv) are described below.

[0207] (i) Preparation of vanilla mousse

[0208] Prepare vanilla mousse using the formulas in Table 13 and following standard methods.

[0209] It should be noted that the raw materials listed in the table used the following products.

[0210] • The whipping cream used is a commercially available product with 45% fat content.

[0211] Table 13. Matching

[0212] Mix (portions) yolk 50 granulated sugar 35 water 15 gelatin powder 3 Vanilla essence 3 Whipped cream 200 total 306

[0213] (ii) Preparation of whipped cream

[0214] The mixture was made by mixing 60 parts Gateau Revis 1035 (manufactured by Fuji Oil Co., Ltd.), 40 parts heavy cream with a fat content of 45%, and 8 parts granulated sugar, and then whipping it using a KENMIX mixer (manufactured by Aikosha). It should be noted that the water content of this whipped cream was 51% by mass, determined using the sea sand method.

[0215] (iii) Preparation of oily foods

[0216] Prepare the oily food according to the method described in "○ Preparation of Oily Foods" above, and according to the formulation in Table 14. It should be noted that, as a reference example, "caramel milk" (manufactured by Tsukuba Dairy Co., Ltd.) was used, which is a commercially available caramel sauce (caramel syrup) with a continuous water-based phase containing a large amount of sugar and water.

[0217] The raw materials used in the table are as follows.

[0218] The caramel powder contains 12.4% oil.

[0219] • The bitter sugar powder used is “bitter sugar powder NO.1307A” (manufactured by Ikeda Sugar Industry Co., Ltd.).

[0220] • The starch breakdown product used dextrin with a DE value of 18.

[0221] • Lecithin: "SLP Paste" (soy lecithin, manufactured by Tsuji Seiyu Co., Ltd.) is used.

[0222] • Sucrose fatty acid esters: “Ryoto Sugar Ester S770” (manufactured by Mitsubishi Chemical Co., Ltd.) was used.

[0223] • Emulsifier A: "SY Glyster CV-23" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used. Emulsifier A is a polyglycerol fatty acid ester containing more than 40% by weight of behenic acid.

[0224] • Oil B: Rice oil (iodine value: 103) was used.

[0225] • Oil C: A compound oil comprising 60 parts by weight of palm oil, 20 parts by weight of palm stearin (iodine value 30), and 20 parts by weight of highly hydrogenated palm oil was supplemented with 0.15 parts by weight of sodium methoxide to obtain a random transesterification oil. The obtained transesterification oil was fractionated with acetone to obtain a low-melting-point fraction with an iodine value of 63. The obtained low-melting-point fraction was purified using conventional methods to obtain the final product.

[0226] Table 14. Matching

[0227]

[0228] (iv) Preparation of decorative topping (stuffed topping)

[0229] The dough is made by baking a mixture of 10 parts butter, 10 parts granulated sugar, 5 parts almond flour, and 15 parts cake flour in an oven at 170°C (top heat) and 170°C (bottom heat) for 15 minutes.

[0230] In addition, commercially available sliced ​​almonds were used.

[0231] The evaluation is conducted according to the same criteria as the "○ Evaluation" above. The substance that is qualified in all evaluations of (1) surface oil, (2) appearance gloss, (3) spoonability, (4) presence or absence of seepage, and sensory evaluation is set as the final qualified substance.

[0232] Table 15. Evaluation Results

[0233] Example 17 Reference Example (1) Surface oil 3 - (2) Gloss of appearance 3 1 (3) Scooping ability good good (4) Whether there is seepage none have Sensory evaluation 3 3 qualified Unqualified

[0234] According to the results in Table 15, the oily food of Example 17 was of acceptable quality in all evaluations at 5°C, including (1) surface oiliness, (2) glossiness, (3) spoonability, (4) presence or absence of seepage, and sensory evaluation. Furthermore, the oily food of Example 17 exhibited suppressed oil separation and good glossiness within the refrigeration temperature range.

[0235] Therefore, Example 17 is an oily food that is soft, non-leaky, and has a good gloss and flavor within the refrigeration temperature range. Furthermore, even when in contact with streusel (a decorated baked pastry) and sliced ​​almonds (nuts), the oily food of Example 17 does not become damp, and has the crisp texture characteristic of baked pastries and the dry texture characteristic of nuts.

[0236] The commercially available caramel syrup used as a reference example lacked luster and showed obvious seepage, thus failing the test. It should be noted that, regarding (1) the surface oil, the reference example did not contain any oil, so an evaluation of the surface oil could not be conducted.

[0237] Based on the above results, it was found that by satisfying all the conditions (a) to (e) below, an oily food can be provided that is soft and does not solidify even in the refrigeration temperature range, does not leak even when in contact with food containing moisture, and has a good appearance and flavor.

[0238] (a) The total amount of saturated fatty acids with 16 to 24 carbon atoms in the oil of oily foods is 15 to 33% by mass.

[0239] (b) The constituent fatty acids in the oil of oily foods are linoleic acid, which is 20-40% by mass;

[0240] (c) Moisture content is less than 3% by mass;

[0241] (d) Oil content is 35–70% by mass;

[0242] (e) Contains 0.1 to 2% by mass of glycerol fatty acid esters containing more than 40% by mass of behenic acid in oily foods.

[0243] Furthermore, it has been found that in food products combining moist and oily foods, the oily food of the present invention provides a type of oily food that remains soft and does not solidify even at refrigeration temperatures, does not leak even when in contact with moist foods, and has a glossy appearance and good flavor. Moreover, this food product exhibits the following effect: even when baked pastries and nuts used as decorations for refrigerated Western-style pastries come into contact with oily foods, the baked pastries and nuts do not become damp and retain a uniquely pleasant texture.

[0244] Furthermore, it was discovered that, according to the present invention, oily foods with suppressed oil separation and good gloss in appearance can be provided within the refrigeration temperature range.

[0245] Industrial availability

[0246] According to the present invention, an oily food product can be provided that does not solidify even in the refrigeration temperature range and remains soft, does not leak even when in contact with food containing moisture, and has a good appearance and flavor. Furthermore, according to the present invention, an oily food product in which oil separation is suppressed in the refrigeration temperature range and has a good appearance and gloss 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) the total amount of saturated fatty acids having 16 carbon atoms to 24 carbon atoms is 15 to 33 mass% in constituent fatty acids in oil component of the oily food; (b) linoleic acid is 20 to 40 mass% in constituent fatty acids in oil component of the oily food; (c) the moisture content is less than 3 mass%; (d) the oil component is 35 to 70 mass%; (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.

2. The oil-based food according to claim 1, wherein, Further satisfying the following (f): (f) the hardness after four days at 5°C is 30 g or more and 1200 g or less, wherein the hardness is measured using a rheometer 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) the total amount of saturated fatty acids having 16 carbon atoms to 24 carbon atoms is 15 to 33 mass% in constituent fatty acids in oil component of the oily food; (b) linoleic acid is 20 to 40 mass% in constituent fatty acids in oil component of the oily food; (c) the moisture content is less than 3 mass%; (d) the oil component is 35 to 70 mass%; (e) 0.1 to 2 mass% of a glycerin fatty acid ester containing 40 mass% or more behenic acid is compounded in the oily food.

4. A food which is a combination of a food containing moisture and an oily food satisfying all of the following (a) to (e): (a) the total amount of saturated fatty acids having 16 carbon atoms to 24 carbon atoms is 15 to 33 mass% in constituent fatty acids in oil component of the oily food; (b) linoleic acid is 20 to 40 mass% in constituent fatty acids in oil component of the oily food; (c) the moisture content is less than 3 mass%; (d) the oil component is 35 to 70 mass%; (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.

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) 15 to 33 mass% of saturated fatty acids having 16 carbon atoms to 24 carbon atoms is compounded in constituent fatty acids in oil component of the oily food; (b) 20 to 40 mass% of linoleic acid is compounded in constituent fatty acids in oil component of the oily food; (c) the moisture content is less than 3 mass%; (d) the oil component is 35 to 70 mass%; (e) 0.1 to 2 mass% of a glycerin fatty acid ester containing 40 mass% or more behenic acid is compounded in the oily food.

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