Oil composition

Abstract

Provided is an oil and fat composition that melts very sharply at the time of eating when used in the processing of oil and fat processed foods such as frozen confections, chocolates, and the like. An oil and fat composition that satisfies (A) to (C) below. (A) The content of XU2 is 40% by mass or more; (B) In the fatty acid composition, the mass ratio of polyunsaturated fatty acids to unsaturated fatty acids is 0.15 or less; and (C) In the fatty acid composition, the mass ratio of stearic acid to palmitic acid is 0.00 to 0.30, wherein "XU2" represents a triglyceride in which X is a saturated fatty acid having 16 or more carbon atoms, U is an unsaturated fatty acid, one molecule of X is bonded, and two molecules of U are bonded.

Description

Technical Field

[0001] Related applications

[0002] This application claims the benefit of priority to Japanese Patent Application No. 2024-050906, filed on March 27, 2024. With respect to the basic application for priority, the entire contents of which are expressly incorporated into this specification by way of citation.

[0003] This invention relates to oil and fat compositions. Background Technology

[0004] In processed oil-based foods such as frozen desserts and chocolates, the oils that make up these foods play a crucial role in terms of physical properties such as hardness, melting point, and melting behavior. Therefore, in order to impart the desired physical properties to food, manufacturers design oils by using various vegetable oils as raw materials and by employing oil processing techniques.

[0005] For example, oils are sometimes added to frozen desserts for the purpose of improving their physical properties and flavor. As also recorded in Patent Document 1, commonly used oils include (1) liquid oils such as soybean oil and rapeseed oil, which have very low melting points and are mouth-soluble in the freezing temperature range; (2) SUS type triglycerides (where S is a saturated fatty acid, U is an unsaturated fatty acid, U is bonded to the 2 position, and S is bonded to the 1 and 3 positions) which are characterized by sharp mouth-soluble properties near body temperature; (3) lauric acid-based oils such as coconut oil and palm kernel oil; and (4) solid fats such as palm oil.

[0006] However, in Patent Document 1, since the liquid oil of (1) does not crystallize sufficiently even at low temperatures, sometimes the SUS type triglycerides of (2), the lauric acid oils of (3), and the solid fats of (4) do not melt in the mouth cooled by frozen snacks, requiring adjustment of oral solubility.

[0007] In Patent Document 1, the mouth-melting properties were improved by introducing short-chain fatty acids, caprylic acid and capric acid, into hydrogenated palm kernel oil and hydrogenated coconut oil through transesterification. Patent Document 2 disclosed a frozen dessert with rapidly improving mouth-melting properties, formulated with cocoa butter. Patent Documents 3 and 4 disclosed frozen desserts exhibiting a strong cooling sensation by mixing SUS-type triglycerides and lauric acid-based oils in a specific ratio (Comparative Examples 9 and 11).

[0008] Furthermore, chocolate can be cited as another example. Various cocoa butter substitutes are incorporated to impart various functions to chocolate. It is known that, particularly for the purpose of imparting rapid mouth melting, as disclosed in Patent Document 5, lauric acid-based fats are mostly used as cocoa butter substitutes, and chocolate containing these fats exhibits good mouth melting even when consuming refrigerated or frozen processed foods.

[0009] In this way, when consuming refrigerated or frozen processed oils, lauric acid oils can also impart good mouth-melting properties. On the other hand, sometimes foods that utilize lauric acid oils may experience oil hydrolysis due to inappropriate manufacturing or storage conditions, or moisture migration from assorted pastries or breads, resulting in an off-odor (soapy taste) and a significant reduction in product value.

[0010] Existing technical documents

[0011] Patent documents

[0012] Patent Document 1: Japanese Patent Application Publication No. 2009-195221

[0013] Patent Document 2: Japanese Patent Application Publication No. 4-316453

[0014] Patent Document 3: Japanese Patent Application Publication No. 8-298934

[0015] Patent Document 4: Japanese Patent Application Publication No. 2023-111093

[0016] Patent Document 5: Japanese Patent Application Publication No. 8-89172 Summary of the Invention

[0017] The problem that the invention aims to solve

[0018] The inventors have explored the aforementioned prior art. While Patent Document 1 shows an effect comparable to the case without the introduction of short-chain fatty acids, its melting point is higher due to its high content of saturated fatty acids. Furthermore, room for improvement was identified in its exhibiting the characteristic melting behavior and rapid mouth solubility of transesterified oils.

[0019] In Patent Document 2, cocoa butter is indeed characterized by rapid melting at around 35°C. However, when eaten frozen, the temperature inside the mouth is significantly lower than body temperature, and it takes a considerable amount of time to return to around 35°C. Therefore, its mouth-melting properties are actually worse. In addition, the strong aroma characteristic of cocoa butter limits the flavor of frozen desserts that can be produced, among other issues.

[0020] Patent documents 3 and 4 disclose frozen desserts exhibiting a strong cooling sensation by mixing SUS-type triglycerides and lauric acid-based oils in a specific ratio (Comparative Examples 9 and 11). These frozen desserts received high evaluations for their palatability and effectiveness, but their slow mouth-melting properties were presumably due to the abundance of triglyceride varieties. Therefore, there is room for improvement when focusing on producing desserts with rapid mouth-melting properties and a strong cooling sensation.

[0021] Further points of interest include the use of palm oil and palm kernel oil in many processed oil-based foods, such as frozen desserts and chocolates, as exemplified by these patent documents. These oils are highly useful due to their characteristic composition and price, and are utilized worldwide. However, in recent years, there has been a demand for flavor profiles that cannot be achieved with palm oil and palm kernel oil, and a demand, primarily in Europe, for alternative vegetable oils to replace palm oil. To reliably deliver the innovative value demanded by a rapidly diversifying market, it is also important to achieve previously unattainable physical and flavor profiles from oils that have not been widely utilized until now.

[0022] In addition, in processed foods containing lauric acid oils, one reason is that the main triglycerides in lauric acid oils are structurally different from those in cocoa butter and other edible oils. As a result, their melting properties deteriorate rapidly, or their appearance deteriorates (fat bloom) and their internal structure deteriorates rapidly (formation of large crystals), which sometimes leads to a decrease in appearance and taste.

[0023] In response to the problems observed in processed foods containing lauric acid-based oils, particularly regarding mouth solubility, the aim is to address these problems by reducing the amount of lauric acid-based oils used.

[0024] Based on the prior art as described above, the object of the present invention is to provide an oil composition that melts very rapidly when consumed, in the case of processed oil foods such as frozen desserts and chocolates.

[0025] In addition, as a preferred option, vegetable oils that can replace palm oil are used.

[0026] Solution for solving the problem

[0027] In order to solve the above-mentioned problems, the inventors conducted repeated and in-depth research and found that oil compositions with specific oil components can solve the problems, thus completing the present invention.

[0028] That is, the present invention includes the following.

[0029] (1) An oil composition that satisfies all of the following (A) to (C).

[0030] (A) The XU2 content is 40% by mass or more;

[0031] (B) In the composition of fatty acids, the mass ratio of polyunsaturated fatty acids to unsaturated fatty acids is less than 0.15;

[0032] (C) In the composition of fatty acids, the mass ratio of stearic acid to palmitic acid is 0.00–0.30.

[0033] "XU2" indicates a triglyceride in which X is a saturated fatty acid with 16 or more carbon atoms, U is an unsaturated fatty acid, and it has one X molecule and two U molecules bonded together.

[0034] (2) According to the oil composition of (1), wherein, further, (D) constitutes a fatty acid composition in which the content of saturated fatty acids with 8 to 12 carbon atoms is 5% by mass or less.

[0035] (3) The oil composition according to (1), wherein, further, the mass ratio of (E)PO2 to XU2 is 0.40 to 0.95.

[0036] "PO2" represents a triglyceride with one molecule of palmitic acid and two molecules of oleic acid bonded together.

[0037] (4) The oil composition according to (2), wherein, further, the mass ratio of (E)PO2 to XU2 is 0.40 to 0.95.

[0038] (5) The oil composition according to (1), wherein an oil containing more than 40% by mass of PO2 is used as a raw material.

[0039] (6) An oil composition according to any one of (2) to (4), wherein an oil containing 40% by mass or more of PO2 is used as a raw material.

[0040] (7) A processed oil food comprising an oil composition according to any one of (1) to (5).

[0041] (8) A processed oil food comprising the oil composition according to (6).

[0042] (9) An oil composition according to any one of (1) to (5), wherein the oil composition comprises more than 50% by mass of processed oil obtained from the kernel of the fruit or seed of the Pegi fruit (scientific name Caryocar brasiliense, or Caryocar villosum, or Caryocarcoriaceum).

[0043] (10) The oil composition according to (6), wherein the oil composition comprises more than 50% by mass of processed oil obtained from the kernel of the fruit or seed of the Pegi fruit (scientific name Caryocar brasiliense, or Caryocar villosum, or Caryocar coriaceum).

[0044] Invention Effects

[0045] According to the present invention, an oil composition that melts very rapidly when consumed, when used in processed oil foods such as frozen desserts and chocolates, can be provided.

[0046] Furthermore, as a preferred solution, the problem of the present invention can be solved by using processed oil obtained from the kernel of the fruit or seed of the pegyi fruit (scientific name Caryocar brasiliense, or Caryocar villosum, or Caryocar coriaceum) as the main component, which is a plant oil that replaces palm oil. Attached Figure Description

[0047] Figure 1 These are the DSC (Differential Scanning Calorimetry) analysis data of the oil compositions obtained in [Study 2]. The figures show the analytical results of oil composition Example 2, Oil composition Example 3, Oil composition Example 4, Oil composition Comparative Example 4, and Oil composition Comparative Example 10. It should be noted that in the figures, they are labeled as E2, E3, E4, CE4, and CE10, respectively. Detailed Implementation

[0048] The present invention will now be described in detail.

[0049] In this specification, the "~" sign indicating a range of values ​​is used to encompass the values ​​described before and after it as the lower and upper limits.

[0050] Furthermore, the upper and lower limits of the numerical range can be any combination.

[0051] The oil and fat composition of the present invention is an oil and fat composition that satisfies all of the following (A) to (C). By satisfying all of the following numerical ranges, an oil and fat composition exhibiting rapid melting properties can be obtained.

[0052] (A) The XU2 content is 40% or more by mass.

[0053] (B) In the composition of fatty acids, the mass ratio of polyunsaturated fatty acids to unsaturated fatty acids is less than 0.15;

[0054] (C) In the composition of fatty acids, the mass ratio of stearic acid to palmitic acid is 0.00 to 0.30.

[0055] "XU2" indicates a triglyceride in which X is a saturated fatty acid with 16 or more carbon atoms, U is an unsaturated fatty acid, and it has one X molecule and two U molecules bonded together.

[0056] The (A) XU2 content is preferably 42% by mass or more, more preferably 43% by mass or more, more preferably 44% by mass or more, 45% by mass or more, more preferably 40% by mass or more and 70% by mass or less, 42% by mass or more and 70% by mass or less, 42% by mass or more and 68% by mass or less, 43% by mass or more and 70% by mass or less, 43% by mass or more and 68% by mass or less, 44% by mass or more and 70% by mass or less, 44% by mass or more and 68% by mass or less, 45% by mass or more and 70% by mass or less, 45% by mass or more and 68% by mass or less, 46% by mass or more and 70% by mass or less, 46% by mass or more and 68% by mass or less, 47% by mass or more and 70% by mass or less, 48% by mass or more and 70% by mass or less, 48% by mass or more and 68% by mass or less.

[0057] In the fatty acid composition described in (B), the mass ratio of polyunsaturated fatty acids to unsaturated fatty acids is preferably 0.14 or less. In this specification, polyunsaturated fatty acids refer to unsaturated fatty acids having two or more unsaturated bonds. Specifically, in addition to linoleic acid, linolenic acid, and arachidonic acid, examples include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and docosapentaenoic acid (DPA).

[0058] In the fatty acid composition of (C), the mass ratio of stearic acid to palmitic acid is preferably 0.01 to 0.30, more preferably 0.01 to 0.28, more preferably 0.01 to 0.27, and even more preferably 0.01 to 0.26.

[0059] As a preferred embodiment, in addition to satisfying all of the embodiments described in (A) to (C), the oil composition of the present invention, in which the content of saturated fatty acids with 8 to 12 carbon atoms in (D) constitutes fatty acid composition is 5% by mass or less, more preferably 4% by mass or less, more preferably 3% by mass or less, and more preferably 2% by mass or less.

[0060] Furthermore, as a preferred embodiment, the oil composition of the present invention, in addition to satisfying all of the embodiments (A) to (C), has a (E) PO2 content of 0.40 to 0.95 relative to XU2 by mass.

[0061] "PO2" represents a triglyceride with one molecule of palmitic acid and two molecules of oleic acid bonded together.

[0062] Furthermore, as a preferred embodiment, in addition to satisfying all of the embodiments described in (A) to (C), the fatty acid composition of the present invention has a total content of palmitic acid and stearic acid of 25.0 to 40.0 by mass in (F).

[0063] As long as the oil composition of the present invention satisfies the above-described structure, the raw materials used are not particularly limited as long as they are edible oils. Examples include various natural animal and plant oils such as vegetable oils and seafood oils, as well as oils obtained from microorganisms and algae.

[0064] In addition, oils obtained from plants, microorganisms, and algae can be modified in a way that satisfies the above-mentioned characteristics by using traditional breeding techniques such as breeding with natural and artificial mutants, as well as new breeding techniques such as gene recombination and genome editing.

[0065] Examples of raw materials for the oil and fat compositions of the present invention include oils obtained by transesterification of oils such as sea buckthorn fruit oil (containing palmitic acid), bacuri fat, macadamia nut oil, hazelnut oil, and seal oil with palm oil (rich in palmitic acid (P)). Furthermore, examples of raw materials from which processing steps such as transesterification can be omitted include processed oils obtained from the kernels of the fruit or seeds of the peggi fruit (scientific name Caryocar brasiliense, Caryocar villosum, or Caryocar coriaceum), which is rich in P, oleic acid (O), and almost entirely free of polyunsaturated fatty acids such as linoleic acid. For the oil from the fruit of the peggi fruit or the oil obtained from the kernel of the peggi fruit seed, even with or without solvent extraction, an oil composition that exhibits the effects of the present invention as a low-melting-point fraction is obtained. For the high-melting-point fraction, a fraction that can be used as a cocoa butter substitute is obtained (with stearic acid set as St, POP: 70-85 wt%, POSt: 5-10 wt%), which is particularly preferred from an industrial perspective. It should be noted that the technical concept of the present invention is not limited to these examples.

[0066] As a preferred embodiment of the oil composition of the present invention, an oil containing 40% by mass or more of PO2 is preferably used as a raw material. By using this oil as a raw material, the oil composition of the present invention can be easily obtained. The PO2 content of the raw material used is preferably 45% by mass or more, more preferably 50% by mass or more, more preferably 52% by mass or more, and even more preferably 55% by mass or more.

[0067] As the oil containing 40% by mass or more of PO2, it is preferable to use processed oil obtained from the kernel of the fruit or seed of the Pequi fruit.

[0068] As a more preferred embodiment, the oil composition of the present invention preferably contains 50% by mass or more of processed oil obtained from the kernel of the fruit or seed of the Pequi fruit.

[0069] As a preferred embodiment of the oil and fat composition of the present invention, an oil and fat composition is obtained in which the analytical values ​​obtained by the [SFC analysis method] below satisfy all of the following.

[0070] The SFC at 010℃ is above 25%.

[0071] The SFC concentration at 5°C is 45% or higher.

[0072] [SFC Analysis Method]

[0073] In this specification, SFC is measured by curing the grease at -20°C for 1 hour and then holding it at various temperatures for 30 minutes. Analysis was performed at measurement temperatures of 0°C, 5°C, 10°C, and 15°C. The analytical apparatus used was a Bruker Minispec MQ20.

[0074] As a preferred embodiment of the oil and fat composition of the present invention, the oil and fat composition whose analytical value obtained by the [SFC analysis method] satisfies that the SFC at 5°C is 45% or more. More preferably, it is 46% or more, even more preferably 46% or more and 75% or less, and even more preferably 46% or more and 72% or less.

[0075] As a preferred embodiment of the oil composition of the present invention, an oil composition whose analytical value obtained by the [SFC analysis method] satisfies that the SFC at 15°C is 15% or less. More preferably, it is 14% or less, and even more preferably, it is 13% or less.

[0076] As a more preferred embodiment, the SFC at 10°C is 25% or more and 60% or less, more preferably 25% or more and 55% or less, and even more preferably 30% or more and 53% or less.

[0077] As a more preferred embodiment, the (5°C SFC) - (15°C SFC) is 45% or more and 80% or less, more preferably 45% or more and 77% or less, and even more preferably 45% or more and 75% or less.

[0078] As a preferred embodiment of the oil and fat composition of the present invention, an oil and fat composition is obtained in which the analytical values ​​obtained by the [DSC evaluation method] described below satisfy all of the following.

[0079] The peak temperature is above 10℃ and below 20℃.

[0080] The peak temperature (0) - endset temperature (3.0℃) is below 3.0℃.

[0081] [DSC Evaluation Method] The changes in the endothermic reaction were analyzed using approximately 25 mg of oil sample under a nitrogen atmosphere. The peak temperature and termination temperature of the melting peak showing the largest area, and their difference, were evaluated. The measurement temperature conditions were set as follows: initial temperature 80°C (hold for 5 minutes), cooling rate 2°C / min, minimum temperature -20°C (hold for 60 minutes), heating rate 5°C / min, and final temperature 60°C. The analytical apparatus used was a METTLER TOLEDO "DSC 3+". It should be noted that, in this specification, the termination temperature refers to the intersection of the tangent line to the curve from the peak to complete melting and the baseline.

[0082] As a preferred embodiment of the oil and fat composition of the present invention, an oil and fat composition whose analytical value obtained by the [DSC evaluation method] satisfies a termination temperature of 10°C or higher and 20°C or lower. More preferably, the values ​​are 10°C or higher and 19°C or lower, 11°C or higher and 20°C or lower, 11°C or higher and 19°C or lower, 12°C or higher and 20°C or lower, 12°C or higher and 19°C or lower, 13°C or higher and 20°C or lower, or 13°C or higher and 19°C or lower.

[0083] As a more preferred embodiment, the peak temperature is above 10°C and below 18°C, or above 10°C and below 17°C.

[0084] In the oil composition of the present invention, other oils may be used without impairing the effects of the present invention. Examples of usable oils include: soybean oil, high-erucic acid rapeseed oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower seed oil, high-oleic sunflower seed oil, peanut oil, almond oil, avocado oil, hazelnut oil, walnut oil, rice bran oil, safflower oil, high-oleic safflower oil, olive oil, sesame oil, palm oil, phulwara butter, pegiyaki fruit oil, pegiyaki kernel oil, pistachio oil, buckwheat oil, andiroba oil, mafurabutter, sea buckthorn fruit oil, pili nut oil, coconut oil, palm kernel oil, macauba seed oil, astrocaryum aculeatum seed oil, babassu oil, cohune coconut oil, carnauba cream, mango seed oil, and Salvadora oil. Vegetable oils such as persica seed oil, ukaba (Virolasurinamensis) seed oil, shea butter, salsa butter, and cocoa butter; animal oils such as milk fat, tallow, and lard; medium-chain triglycerides (MCT), algae oil, oils derived from microbial fermentation, and their hydrogenated oils, fractionated oils, hydrogenated fractionated oils, fractionated hydrogenated oils, processed oils subjected to transesterification, and their blends. When other oils are included, the content of these other oils relative to the total amount of the oil composition is preferably 20% by mass or less, more preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably 0% by mass.

[0085] In one embodiment, the oil composition of the present invention can be used in various processed oil foods. In this specification, processed oil foods are not particularly limited except for containing oil as an essential ingredient. Preferred processed oil foods, exemplified by this specification, include frozen desserts and chocolates, in order to utilize the rapid melting properties of the oil composition of the present invention.

[0086] In this instruction manual, frozen desserts are any type of dessert that is consumed within the freezing temperature range. There are no particular limitations on the types. As representative examples, ice cream, frozen milk, and milk fat ice cream, as well as ice cream, are specified by the "Ministry Ordinance on Specifications for Milk and Dairy Products" or the so-called "Ministry Ordinance on Milk, etc.", and ice cream as specified in the "Standards for Food, Additives, etc." issued by the Japanese Ministry of Health, Labour and Welfare.

[0087] Ice cream, including iced milk ice cream and creamy ice cream, typically consists of fat, nonfat milk solids, sugar, emulsifiers, and water as its main ingredients. A representative example of frozen desserts is ice cream, which is composed of milk fat, nonfat milk solids, sweeteners, stabilizers, emulsifiers, flavorings, colorings, and water.

[0088] The oil and fat composition of the present invention can be used in the manufacture of frozen desserts. When illustrating a method for manufacturing frozen desserts, the raw materials are first mixed, dissolved / dispersed to prepare an emulsion. The prepared emulsion is then subjected to sterilization, homogenization, and other treatments, and cooled to produce a raw material mixture (also called a frozen dessert mixture). The raw material mixture is typically stored through a curing process before use. Frozen desserts can be manufactured by freezing the raw material mixture in a factory to produce a frozen dessert product, or by transporting the raw material mixture in its liquid state and freezing it in a store before selling it as a frozen dessert product. The oil and fat composition of the present invention can be used in the manufacture of the raw material mixture.

[0089] Regarding the amount of the oil composition of the present invention incorporated into frozen desserts, it is preferably 80% or more by mass of the oil contained in the frozen desserts, more preferably 90% or more by mass, 95% or more by mass, and even more preferably 100% by mass.

[0090] In this specification, "chocolate" is not limited to "pure chocolate," "chocolate," "quasi-chocolate," and "chocolate-utilizing foods" as defined by the Japan Chocolate Fair Trade Association, but also includes all processed foods made with oils as an essential ingredient, such as cocoa mass, cocoa powder, whole milk powder, dried fruit juice powder, dried vegetable powder, vegetable milk powder, cocoa butter, cocoa butter substitutes, and hard fats. Therefore, it can also be a general term for foods made by dispersing edible substances with an oil-based matrix, such as matcha-flavored or strawberry-flavored foods that incorporate powders derived from vegetables and fruits.

[0091] The amount of the fat composition of the present invention incorporated into chocolate is not particularly limited, but if it is 20% by mass or more, more preferably 25% by mass or more, of the fat component in the chocolate, it can particularly impart rapid melting characteristics. It should be noted that, in this specification, the fat component in the chocolate includes not only the fat component (cocoa butter) derived from cocoa raw materials such as cocoa blocks and cocoa powder, but also the fat component derived from the raw materials incorporated with the chocolate.

[0092] As a method for manufacturing chocolate using the oil composition of the present invention, it can be carried out according to the general principles of manufacturing chocolate. Specifically, cocoa blocks (a portion) and various powdered food ingredients such as cocoa powder, sugars, milk powder, emulsifiers, flavorings, and colorings can be appropriately selected and mixed into an oil containing the oil composition of the present invention as an essential ingredient. The mixture is then subjected to roller milling as a pulverizing step, and the remaining ingredients are appropriately added for refining (conching) or stirring as a mixing step, thereby obtaining the final product. Alternatively, manufacturing methods such as those that perform the mixing and pulverizing steps in parallel using a ball mill or bead mill can also be used.

[0093] For chocolates using the oil and fat composition of the present invention, emulsifiers commonly used in the manufacture of chocolates can be used. Examples include polyglycerol fatty acid esters, sucrose fatty acid esters, organic acid monoglyceride fatty acid esters, polysorbate esters, and polyglycerol condensed castor oil esters. Two or more of them can be used in combination.

[0094] In one embodiment, the chocolate of the present invention is a type of chocolate suitable for use in frozen desserts. Its shape and method of use are not particularly limited. Examples include: a "covering application" where the chocolate is applied to the surface of a frozen dessert by immersing it in melted chocolate; and an "incorporation (drip-addition) application" where melted chocolate is added to or mixed into a fluid frozen dessert such as ice cream, causing it to solidify and thus exist in the frozen dessert in a granular or fragmented form. It should be noted that the combination of frozen desserts and chocolate is not particularly limited. Examples include: not only completely and uniformly covering the surface of the frozen dessert, but also covering only a portion of the frozen dessert's surface; and when the chocolate is incorporated into the frozen dessert, increasing the amount of drip-addition to make the granular or fragmented chocolate less likely to separate, such as forming a marbled or slab-like shape, thus partially combining it within the frozen dessert. In this specification, the embodiment of combining the chocolate of the present invention in a frozen dessert as described above is defined as a composite frozen dessert.

[0095] As a preferred embodiment, the oil composition of the present invention can more effectively exert the effects of the present invention when used in frozen desserts and compound frozen desserts. It is speculated that the frozen desserts and compound frozen desserts are within the freezing or refrigeration range of their preservation temperature until just before consumption. Therefore, when consuming frozen desserts and compound frozen desserts, the temperature in the mouth drops more quickly and significantly, thereby deteriorating the melting properties of the oils contained in the frozen desserts and compound frozen desserts, resulting in poor mouth solubility. Therefore, it is speculated that the effects of the present invention are more easily exerted in frozen desserts and compound frozen desserts.

[0096] Example

[0097] The following describes embodiments of the present invention in more detail.

[0098] 0 Analytical Methods

[0099] [Analytical methods for fatty acid composition]

[0100] In this specification, the fatty acid composition of the oils was analyzed according to the method specified in Section 2.4.1.2 of the Japan Oil Chemistry Association's Standard Oil Analysis Test Method (1996 Edition) – Methyl Esterification Method (Boron Trifluoride Methanol Method).

[0101] [Analytical methods for triglyceride composition (HPLC)]

[0102] In this specification, the triglyceride composition of the oils and fats was determined according to the "Standard Oil Analysis Test Method 2.4.6.2 Triacylglycerol Composition (High Performance Liquid Chromatography)" established by the Japan Oil Chemistry Society.

[0103] [SFC Analysis Method]

[0104] In this specification, SFC is measured by curing the grease at -20°C for 1 hour and then holding it at various temperatures for 30 minutes. Analysis was performed at measurement temperatures of 0°C, 5°C, 10°C, and 15°C. The analytical apparatus used was a Bruker Minispec MQ20.

[0105] [DSC (Differential Scanning Calorimetry) Analysis Method]

[0106] In this specification, DSC was performed on approximately 25 mg of an oil sample under a nitrogen atmosphere to analyze the changes in the endothermic reaction. The peak temperature and termination temperature of the melting peak showing the largest area, as well as their difference, were evaluated. The measurement temperature conditions were set as follows: initial temperature 80°C (hold for 5 minutes), cooling rate 2°C / min, minimum temperature -20°C (hold for 60 minutes), heating rate 5°C / min, and final temperature 60°C. The analytical apparatus used was a METTLER TOLEDO "DSC 3+".

[0107] 〇 The oils used in the study

[0108] Oil A

[0109] The oil obtained by random transesterification of palm oil is used for multi-stage fractionation using solvents, and the resulting medium-melting-point fraction is designated as oil A.

[0110] 〇Oil B

[0111] The medium melting point fraction of palm oil (iodine value 34, manufactured by Fuji Oil Co., Ltd.) is designated as oil B.

[0112] 〇Fats C

[0113] High-oleic sunflower oil was transesterified using stearic acid and a lipase with 1,3-position selectivity, and the fatty acids were removed by distillation. The resulting oil fraction was then subjected to multi-stage fractionation using solvents, and the resulting low-melting-point fraction was designated as oil C.

[0114] 〇Oil D

[0115] The low-melting-point fraction of palm oil (iodine value 67, manufactured by Fuji Oil Co., Ltd.) is used as oil D.

[0116] 〇Fats E

[0117] The medium melting point fraction of palm oil (iodine value 40, manufactured by Fuji Oil Co., Ltd.) is designated as oil E.

[0118] 〇Fats

[0119] The low-melting-point fraction of palm oil (iodine value 55, manufactured by Fuji Oil Co., Ltd.) is used as oil F.

[0120] 〇Oil G

[0121] Palm oil (iodine value 52, manufactured by Fuji Oil Co., Ltd.) is classified as oil G.

[0122] 〇Fats H

[0123] Palm oil (iodine value 56, manufactured by Fuji Oil Co., Ltd.) is designated as oil H.

[0124] 〇Fats I

[0125] Pegi kernel oil is used for fractionation with solvent, and the resulting low-melting-point fraction is used as oil I.

[0126] 〇Oil J

[0127] Pegi fruit oil is extracted using a solvent, and the resulting low-melting-point fraction is used as oil J.

[0128] 〇Oil K

[0129] Macadamia nut oil was transesterified using palmitic acid and a lipase with 1,3-position selectivity, and the fatty acids were removed by distillation. The resulting oil fraction was then subjected to multi-stage fractionation using solvents, and the resulting low-melting-point fraction was taken as oil K.

[0130] 〇 Oils L

[0131] Oils obtained by extreme hydrogenation of palm kernel oil using conventional methods are referred to as oil L.

[0132] 〇Fats M

[0133] Palm kernel oil is used for fractionation with solvent, and the resulting low-melting-point fraction is taken as oil M.

[0134] The results of the analysis of the obtained oils according to the [analysis method for fatty acid composition] are shown in Table 1 (in mass %), and the results of the analysis of the obtained oils according to the [analysis method for triglyceride composition (HPLC)] are shown in Table 2 (in mass %).

[0135] It should be noted that in Table 2, "U3" indicates that U is an unsaturated fatty acid and is a triglyceride with 3 U molecules bonded together.

[0136] “SU2” indicates a triglyceride in which S is a saturated fatty acid, U is an unsaturated fatty acid, and it has one S molecule and two U molecules bonded together.

[0137] "XU2" indicates a triglyceride in which X is a saturated fatty acid with 16 or more carbon atoms, U is an unsaturated fatty acid, and it has one X molecule and two U molecules bonded together.

[0138] "PO2" indicates a triglyceride with one molecule of palmitic acid and two molecules of oleic acid bonded together.

[0139] “S2U” indicates a triglyceride in which S is a saturated fatty acid, U is an unsaturated fatty acid, and there are 2 S molecules bonded together and 1 U molecule bonded together.

[0140] “S3” indicates a triglyceride in which S is a saturated fatty acid and is bonded with 3 S molecules.

[0141] [Table 1]

[0142]

[0143] [Table 2]

[0144]

[0145] 〇 The formulation of oil and fat compositions

[0146] Using the obtained oils A to M, the oils were mixed according to Table 3 (parts by mass) to obtain the oil composition to be used in the subsequent study.

[0147] The fatty acid composition of the obtained oil compositions is recorded in Table 4 (in mass %), and the triglyceride composition is recorded in Table 5 (in mass %). It should be noted that the values ​​are calculated based on the fatty acid composition analysis results (Table 1) and triglyceride composition analysis results (Table 2) of oils A to M, and the proportions (Table 3).

[0148] Oils L and M, which contain 40% or more lauric acid in their fatty acid composition and are lauric acid-based oils, are used as reference examples for comparison in [Study 1] to [Study 3].

[0149] [Table 3]

[0150]

[0151] [Table 4]

[0152]

[0153] [Table 5]

[0154]

[0155] 〇 Evaluation Items

[0156] Based on Tables 4 and 5, the analytical values ​​based on the following evaluation items are compiled and recorded in Table 6.

[0157] (A) XU2 content.

[0158] (B) The mass ratio of polyunsaturated fatty acids to unsaturated fatty acids in the composition of fatty acids.

[0159] (C) The mass ratio of stearic acid to palmitic acid in the fatty acid composition.

[0160] (D) The content of saturated fatty acids with 8 to 12 carbon atoms in the composition of fatty acids.

[0161] (E) The mass ratio of PO2 to XU2.

[0162] (F) The total content of palmitic acid and stearic acid in the fatty acid composition.

[0163] [Table 6]

[0164]

[0165] [Evaluation Criteria for Analytical Values ​​of Oil and Fat Compositions]

[0166] The obtained oil and fat composition was evaluated according to the following necessary conditions (A) to (F).

[0167] (A) The XU2 content is 40% or more by mass.

[0168] (B) In the composition of fatty acids, the mass ratio of polyunsaturated fatty acids to unsaturated fatty acids is less than 0.15.

[0169] (C) In the composition of fatty acids, the mass ratio of stearic acid to palmitic acid is 0.00 to 0.30.

[0170] (D) The content of saturated fatty acids with 8 to 12 carbon atoms in the fatty acid composition is less than 5% by mass.

[0171] (E) The mass ratio of PO2 to XU2 is 0.40 to 0.95.

[0172] (F) The total content of palmitic acid and stearic acid in the fatty acid composition is 25.0 to 40.0% by mass.

[0173] The investigation in Table 6

[0174] Examples 1 to 7 of the oil and fat compositions are all oil and fat compositions that satisfy the necessary conditions (A) to (C).

[0175] The oil and fat compositions in Examples 1 to 7 also satisfy the aforementioned necessary conditions (D) to (F).

[0176] The oil and fat compositions of Comparative Examples 1 to 10 have a necessary condition that does not satisfy at least one of the necessary conditions (A) to (C).

[0177] [Study 1] Evaluation of oil and fat compositions 1

[0178] 〇 Research Methods

[0179] The obtained oil and fat composition was analyzed according to the [Analytical Method for SFC], and the results are recorded in Table 7 (in %). It should be noted that the calculated result of (SFC at 5°C) - (SFC at 15°C) in the table is recorded as "SFC5-15". The analytical results were evaluated according to the [Evaluation Criteria for SFC].

[0180] [SFC Evaluation Criteria]

[0181] Meeting all of the following criteria shall be considered a qualified standard for the oil and fat composition of the present invention.

[0182] The SFC at 010℃ is above 25%.

[0183] The SFC concentration at 5°C is 45% or higher.

[0184] In addition, the following items were also evaluated.

[0185] The SFC at 05℃ is over 45%.

[0186] SFC at 015℃ is below 15%.

[0187] [Table 7]

[0188]

[0189] The investigation in Table 7

[0190] The oil compositions of Examples 1 to 7 that meet the [Evaluation Criteria for Analytical Values ​​of Oil Compositions] are qualified because they meet all of the [Evaluation Criteria for SFC].

[0191] Comparative Examples 1 to 10 of the oil and fat compositions failed to meet the [SFC evaluation criteria].

[0192] Examples 1 to 7 of the oil and fat compositions are oil and fat compositions that also meet the requirements of having an SFC content of 45% or more at 5°C and an SFC content of 15% or less at 15°C in the [SFC Evaluation Criteria].

[0193] In the reference example using lauric acid-based oils, the [SFC evaluation criteria] were not met.

[0194] [Study 2] Evaluation in oil and fat compositions 2

[0195] 〇 Research Methods

[0196] The obtained oil and fat composition was analyzed according to the [DSC (Differential Scanning Calorimetry) analysis method], and the results, including the "peak temperature", "terminal temperature" and their difference, are recorded in Table 8 (unit: °C). It should be noted that in the table, the "peak temperature" is recorded as "TOP", the "terminal temperature" as "END", and (peak temperature) - (terminal temperature) as "TOP-END".

[0197] The analysis results were evaluated according to the [DSC evaluation criteria].

[0198] [DSC Evaluation Criteria]

[0199] Meeting all of the following criteria shall be considered a qualified standard for the oil and fat composition of the present invention.

[0200] The peak temperature is above 10℃ and below 20℃.

[0201] The (peak temperature) - (terminal temperature) is below 3.0℃.

[0202] In addition, the following additional evaluation criteria were also evaluated.

[0203] The termination temperature is above 10℃ and below 20℃.

[0204] [Table 8]

[0205]

[0206] The investigation in Table 8

[0207] The oil compositions of Examples 1 to 7 that meet the evaluation criteria for the analytical values ​​of the oil compositions meet all of the evaluation criteria for DSC and are therefore deemed qualified.

[0208] Comparative Examples 1 to 10 of the oil and fat compositions failed to meet the [DSC evaluation criteria].

[0209] Examples 1 to 7 of the oil and fat compositions are oil and fat compositions that also meet the additional evaluation criteria in the [DSC evaluation criteria], and have a termination temperature of 10°C or higher and 20°C or lower.

[0210] In the reference example using lauric acid-based oils, the [DSC evaluation criteria] were not met.

[0211] 〇 Figure 1 The investigation

[0212] Figure 1 The analytical results for oil and fat composition Examples 2, 3, 4, 4, 4, and 10 are shown in the figure. They are labeled E2, E3, E4, CE4, and CE10, respectively.

[0213] like Figure 1 The analytical data show that, compared with the comparative example, the oil composition of the example clearly exhibits a sharp melting property around 10°C to 15°C.

[0214] [Study 3] Evaluation of frozen desserts

[0215] 〇 Research Methods

[0216] Using the obtained oil and fat compositions Examples 1-7 and Comparative Examples 1-10 as the oil and fat portion, and following the formulations in Table 9 (in parts by mass), the same formulations differing only in the oil and fat portion were used to produce frozen dessert Examples 1-7 and Comparative Examples 1-10 according to the [Method for Making Frozen Desserts] described below.

[0217] For the produced frozen desserts, the evaluation results based on the following [Evaluation Method for Frozen Desserts] are recorded in Table 10.

[0218] It should be noted that the following methods were used in the preparation of frozen desserts.

[0219] Stabilizer for frozen desserts (SANBEST NN305, manufactured by San-Ei Gen FFI Co., Ltd.).

[0220] Emulsifier (EMALGEE P-100, manufactured by Riken Vitamin Co., Ltd.).

[0221] [Table 9]

[0222]

[0223] [Methods for making frozen desserts]

[0224] 1. Mix milk powder, sugar, powdered syrup, emulsifier, and stabilizer.

[0225] 2. Add the mixture from step 1 to heated ion-exchange water (temperature above 70°C).

[0226] 3. Add the grease while mixing with a homogenizer (5000 rpm).

[0227] 4. Stir for 19 minutes.

[0228] Add the herbs and spices after 5.19 minutes.

[0229] 6. Stop stirring 1 minute after adding the spices.

[0230] 7. Pass through a high-pressure homogenizer (120 kgf / cm) once.

[0231] 8. Let it mature overnight in the refrigerator to obtain frozen dessert mixture.

[0232] 9. Freeze the obtained frozen dessert mixture in an ice cream maker (D&L) for 15-30 minutes.

[0233] 10. Quick-freeze at -40°C for 60 minutes.

[0234] 11. Frozen desserts are obtained by freezing and preserving them.

[0235] [Evaluation Methods for Frozen Desserts]

[0236] The sensation of frozen desserts melting after being stored at -20°C for 24 hours was assessed by six skilled judges according to the following [Evaluation Criteria for Frozen Desserts], and the score determined by their consensus was used as the final evaluation.

[0237] It should be noted that this evaluation assesses the melting properties of frozen desserts in the mouth during consumption.

[0238] [Evaluation Criteria for Frozen Desserts]

[0239] 5: Melts very rapidly.

[0240] 4: Rapid melting.

[0241] 3: In the middle.

[0242] 2: It takes a little time to melt, and you can feel the residue in your mouth.

[0243] 1: Melting takes time, and you can feel a strong residue in your mouth.

[0244] A score of 4 or above is considered passing.

[0245] [Table 10]

[0246]

[0247] The examination of Table 10

[0248] The frozen dessert examples of the oil and fat compositions of the present invention, which were evaluated as qualified using the [SFC evaluation criteria] and [DSC evaluation criteria], were deemed qualified.

[0249] The evaluation results of the frozen desserts compared with the oil composition in Comparative Examples 1 to 10 were unqualified.

[0250] Frozen desserts were made using the same oil as the reference example, and the result was a "3" in the evaluation criteria, which is considered unqualified.

[0251] [Study 4] Evaluation of Chocolate

[0252] 〇 Research Methods

[0253] Using the oil and fat compositions obtained in Examples 3, 4, and 7, and Comparative Examples 4, 8, and 10 as the oil and fat components, chocolates were produced using conventional methods with the same formulations differing only in the oil and fat components, according to the formulations in Table 11 (in parts by mass). The evaluation results for the produced chocolates, based on the evaluation criteria for chocolates described below, are recorded in Table 12 according to the evaluation method for chocolates described below.

[0254] [Table 11]

[0255]

[0256] [Evaluation methods for chocolate products]

[0257] The prepared chocolate was melted at 55°C and cooled to 32°C while stirring. 0.2% by weight of ChocoSeed LT (manufactured by Fuji Oil Co., Ltd.) was added, and the mixture was stirred to temper the chocolate. Next, it was filled into molds and cooled at 10°C for 30 minutes to solidify. Then, the unmolded mixture was aged at 20°C for one week. The chocolate was then refrigerated and frozen at 4°C and -20°C, respectively. Six skilled evaluators conducted sensory evaluations of the chocolate stored for 24 hours under refrigeration and freezing conditions according to the [Sensory Evaluation Criteria for Chocolate] described below, and the scores determined by their consensus were used as the final evaluation.

[0258] It should be noted that this evaluation assesses the melting properties of chocolate in the mouth during consumption.

[0259] [Sensory evaluation criteria for chocolate]

[0260] 5: Melts very rapidly.

[0261] 4: Rapid melting.

[0262] 3: In the middle.

[0263] 2: It takes a little time to melt, and you can feel the residue in your mouth.

[0264] 1: Melting takes time, and you can feel a strong residue in your mouth.

[0265] A score of 4 or above is considered passing.

[0266] [Table 12]

[0267]

[0268] The examination of Table 12

[0269] The chocolate examples of the oil and fat compositions of the present invention, which were evaluated as qualified using the [SFC evaluation criteria] and [DSC evaluation criteria], were deemed qualified.

[0270] The chocolate-based comparative examples using oil and fat compositions 4, 8, and 10 were evaluated as unqualified.

[0271] Industrial availability

[0272] According to the present invention, an oil composition that melts very rapidly when consumed, when used in processed oil foods such as frozen desserts and chocolates, can be provided.

Claims

1. An oil and fat composition that satisfies all of the following (A) to (C): (A) The XU2 content is 40% by mass or more; (B) In the composition of fatty acids, the mass ratio of polyunsaturated fatty acids to unsaturated fatty acids is less than 0.15; (C) In the composition of fatty acids, the mass ratio of stearic acid to palmitic acid is 0.00–0.

30. in, "XU2" indicates a triglyceride in which X is a saturated fatty acid with 16 or more carbon atoms, U is an unsaturated fatty acid, and it has one X molecule and two U molecules bonded together.

2. The oil composition according to claim 1, wherein, Furthermore, (D) in the composition of fatty acids, the content of saturated fatty acids with 8 to 12 carbon atoms is less than 5% by mass.

3. The oil composition according to claim 1, wherein, Furthermore, the mass ratio of (E)PO2 to XU2 is 0.40 to 0.

95. "PO2" represents a triglyceride with one molecule of palmitic acid and two molecules of oleic acid bonded together.

4. The oil composition according to claim 2, wherein, Furthermore, the mass ratio of (E)PO2 to XU2 is 0.40 to 0.

95.

5. The oil composition according to claim 1, wherein, Oils containing more than 40% by mass of PO2 are used as raw materials.

6. The oil composition according to any one of claims 2 to 4, wherein, Oils containing more than 40% by mass of PO2 are used as raw materials.

7. A processed oil food comprising an oil composition according to any one of claims 1 to 5.

8. A processed oil-based food product comprising the oil composition according to claim 6.

9. The oil composition according to any one of claims 1 to 5, wherein, The oil composition comprises more than 50% by weight of processed oil obtained from the kernel of the fruit or seed of the peggi fruit, scientifically known as Caryocar brasiliense, or Caryocar villosum, or Caryocarcoriaceum.

10. The oil composition according to claim 6, wherein, The oil composition comprises more than 50% by weight of processed oil obtained from the kernel of the fruit or seed of the peggi fruit, scientifically known as Caryocar brasiliense, or Caryocar villosum, or Caryocarcoriaceum.

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