Oil and fat composition

Abstract

To provide an oil and fat composition containing low trans fatty acids that reduces graining in chocolates.SOLUTION: An oil and fat composition comprising two kinds of random interesterified oils obtained by preparing a fatty acid composition.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition used in chocolates. [Background technology]

[0002] Chocolates are used in a wide variety of foods, including confectioneries and breads, as well as on their own. Depending on the type of use, the functions required of chocolates vary.

[0003] Among the various types of chocolate, there are soft chocolates with a smooth and soft texture. Conventionally, such soft chocolates have widely used liquid oils such as soybean oil and rapeseed oil, as well as slightly hydrogenated hardened oils with a melting point of approximately 10°C to 20°C, which are obtained by hydrogenating such liquid oils as raw materials. Slightly hydrogenated hardened oils have excellent compatibility with cocoa butter, excellent crystallinity when incorporated into chocolate, and good bloom resistance, making them suitable for soft chocolates. However, in light of reports of the health risks of trans fatty acids, there has been a demand for low-trans fatty acid oils, in which the trans fatty acid content in the constituent fatty acid composition has been reduced.

[0004] In a situation where fats and oils with low trans fatty acids are desired, methods of blending seed agents and emulsifiers with existing low-melting-point fats and oils have been disclosed (Patent Documents 1 and 2). However, neither of these methods improves the crystalline properties of the fats and oils when additives are added and blended into chocolate, rather than improving the fats and oils themselves. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2021-153438 [Patent Document 2] International Publication No. 2019 / 194081 [Patent Document 3] Japanese Patent Application Publication No. 2018-171001 [Patent Document 4] Japanese Patent Application Publication No. 2018-171002 Summary of the Invention [Problem to be solved by the invention]

[0006] Patent Documents 3 and 4 disclose low-trans fatty acid fats and oils with improved crystallinity through interesterification. These fats have a sharp melting property in the mouth similar to that of cocoa butter, but the disclosed fats and oils alone are somewhat hard for use in soft chocolates.

[0007] The present inventors have investigated the problems that occur in chocolates that use low-trans fatty acid fats. When fats with a lower melting point than cocoa butter are added, fats with a relatively high melting point, such as cocoa butter, crystallize, resulting in grainy fat crystals and a coarse, crumbly texture, a phenomenon known as graining. Through further investigation, they have found that graining is more likely to occur in soft chocolates. In recognition of the above prior art, an object of the present invention is to provide an oil and fat composition with low trans fatty acids that reduces graining in chocolates. [Means for solving the problem]

[0008] As a result of extensive research conducted by the present inventors to solve the above problems, The present inventors have found that an oil and fat composition containing two kinds of randomly interesterified oils obtained by adjusting the fatty acid composition can solve the above problems, and have thus completed the present invention.

[0009] That is, the present invention includes the following. (1) An oil and fat composition comprising a random interesterified oil X that satisfies the following (A) to (B) and a random interesterified oil Y that satisfies the following (a) to (c): (A) In the constituent fatty acid composition, the content of saturated fatty acids having 12 to 18 carbon atoms is 20% by mass or more. (B) In the constituent fatty acid composition, the mass ratio of the total amount of saturated fatty acids having 12 to 14 carbon atoms to the total amount of saturated fatty acids having 12 to 18 carbon atoms is 0.2 or more and less than 1. (a) In the constituent fatty acid composition, the content of saturated fatty acids having 16 to 22 carbon atoms is 40% by mass or more and 70% by mass or less (b) In the constituent fatty acid composition, the content of unsaturated fatty acids is 30% by mass or more and 60% by mass or less (c) In the fatty acid composition, the content of saturated fatty acids having 6 to 14 carbon atoms is 3% by mass or less (2) The oil and fat composition according to (1), wherein the randomly interesterified oil X satisfies the following (C): (C) In the constituent fatty acid composition, the content of unsaturated fatty acids is 50% by mass or more and 80% by mass or less (3) The oil and fat composition according to (1), wherein the randomly interesterified oil X satisfies the following (D): (D) In ​​the constituent fatty acid composition, the content of saturated fatty acids having 12 to 14 carbon atoms is 5% by mass or more and 30% by mass or less. (4) The oil and fat composition according to (2), wherein the randomly interesterified oil X satisfies the following (D): (D) In ​​the constituent fatty acid composition, the content of saturated fatty acids having 12 to 14 carbon atoms is 5% by mass or more and 30% by mass or less. (5) The oil and fat composition according to (1), wherein the randomly interesterified oil Y satisfies the following (d): (d) In the fatty acid composition, the mass ratio of palmitic acid to stearic acid is 2 or more and 11 or less. (6) The oil and fat composition according to any one of (2) to (4), wherein the random interesterified oil Y satisfies the following (d): (d) In the fatty acid composition, the mass ratio of palmitic acid to stearic acid is 2 or more and 11 or less. (7) Chocolates containing the oil and fat composition according to any one of (1) to (5). (8) Chocolates containing the oil and fat composition of (6). (9) Chocolates containing 20% ​​by mass or more and 70% by mass or less of an oil-and-fat content in the chocolates, 3% by mass or more and 40% by mass or less of cocoa butter in the oil-and-fat content in the chocolates, and 5% by mass or more and 97% by mass or less of an oil-and-fat composition of any one of (1) to (5). (10) Chocolates containing 20% ​​by mass or more and 70% by mass or less of an oil-and-fat content in the chocolates, 3% by mass or more and 40% by mass or less of cocoa butter in the oil-and-fat content in the chocolates, and 5% by mass to 97% by mass of the oil-and-fat composition of (6). [Effects of the Invention]

[0010] According to the present invention, it is possible to provide an oil and fat composition that suppresses the occurrence of graining in chocolates. In a preferred embodiment, an oil and fat composition can be provided that allows for the production of chocolates with good bloom resistance and a smooth texture. In a more preferred embodiment, an oil and fat composition can be provided that can suppress the occurrence of graining more effectively than conventionally used liquid oils. By using the oil and fat composition of the present invention, chocolates in which the occurrence of graining is suppressed can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will now be described in more detail.

[0012] Examples of oils and fats that can be used in the oil and fat composition of the present invention include soybean oil, high erucic acid rapeseed oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, high oleic sunflower oil, rice oil, safflower oil, high oleic safflower oil, olive oil, sesame oil, palm oil, coconut oil, palm kernel oil, shea butter, monkey fat, cocoa butter and other vegetable oils and fats, milk fat, beef tallow, lard and other animal oils and fats, medium-chain fatty acid (MCT)-bound oils, as well as their hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, processed oils and fats that have been subjected to interesterification or the like, and further mixed oils of these. In a preferred embodiment, the present invention aims to produce chocolates with low trans fatty acids, without using partially hydrogenated oils that contain a relatively large amount of trans fatty acids. When high erucic acid rapeseed oil is used, the content of erucic acid contained in the high erucic acid rapeseed oil is preferably 30% by mass or more in the constituent fatty acid composition. Furthermore, the oleic acid content of high oleic sunflower oil and high oleic safflower oil is preferably 60% by mass or more in the constituent fatty acid composition.

[0013] The oil and fat composition of the present invention contains random interesterified oil X and random interesterified oil Y.

[0014] The randomly interesterified oil X used in the present invention satisfies the following (A) and (B). (A) In the constituent fatty acid composition, the content of saturated fatty acids having 12 to 18 carbon atoms is 20% by mass or more. (B) In the constituent fatty acid composition, the mass ratio of the total amount of saturated fatty acids having 12 to 14 carbon atoms to the total amount of saturated fatty acids having 12 to 18 carbon atoms is 0.2 or more and less than 1.

[0015] In the (A) constituent fatty acid composition, the content of saturated fatty acids having 12 to 18 carbon atoms is 20% by mass or more, preferably 20% by mass or more and 50% by mass or less, more preferably 20% by mass or more and 45% by mass or less, and even more preferably 20% by mass or more and 40% by mass or less.

[0016] In the (B) constituent fatty acid composition, the mass ratio of the total amount of saturated fatty acids having 12 to 14 carbon atoms to the total amount of saturated fatty acids having 12 to 18 carbon atoms is 0.2 or more and less than 1, preferably 0.2 or more and 0.8 or less, and more preferably 0.2 or more and 0.7 or less.

[0017] In a preferred embodiment, the random interesterified oil X has an unsaturated fatty acid content in the (C) constituent fatty acid composition of 50% by mass or more and 80% by mass or less, more preferably 52% by mass or more and 80% by mass or less, and even more preferably 55% by mass or more and 80% by mass or less.

[0018] In a preferred embodiment, the random interesterified oil X has, in the (D) constituent fatty acid composition, a content of saturated fatty acids having 12 to 14 carbon atoms of 5% by mass or more and 30% by mass or less, more preferably 5% by mass or more and 27% by mass or less, more preferably 5% by mass or more and 25% by mass or less, and even more preferably 6% by mass or more and 23% by mass or less.

[0019] The random interesterified oil X of the present invention is not particularly limited to the oils and fats used as the raw material oils and fats as long as it satisfies the above-mentioned constitution, but it is preferable to use the following oil and fat raw material r and oil and fat raw material s as essential components. Oil and fat raw material: Vegetable oil with an iodine value of 56 to 150 Fat and oil raw materials: lauric fat and oil

[0020] In this specification, examples of vegetable oils and fats with an iodine value of 56 to 150 used as the oil and fat raw material r include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice bran oil, safflower oil, olive oil, palm olein, and shea olein. Preferred are soybean oil, rapeseed oil, corn oil, cottonseed oil, sunflower oil, rice bran oil, and safflower oil with an iodine value of 70 to 145.

[0021] In this specification, the lauric fats and oils used as the fat and oil raw material s are fats and oils that contain a large amount of lauric acid, a saturated fatty acid having 12 carbon atoms, and the content of lauric acid in all constituent fatty acids is 30% by mass or more, preferably 40% by mass or more. Specific examples include coconut oil, palm kernel oil, and their hardened oils, fractionated oils, hardened fractionated oils, and fractionated hardened oils, as well as mixtures of these.

[0022] The randomly interesterified oil Y used in the present invention satisfies the following (a) to (c). (a) In the constituent fatty acid composition, the content of saturated fatty acids having 16 to 22 carbon atoms is 40% by mass or more and 70% by mass or less (b) In the constituent fatty acid composition, the content of unsaturated fatty acids is 30% by mass or more and 60% by mass or less (c) In the fatty acid composition, the content of saturated fatty acids having 6 to 14 carbon atoms is 3% by mass or less

[0023] In the (a) constituent fatty acid composition, the content of saturated fatty acids having 16 to 22 carbon atoms is 40% by mass or more and 70% by mass or less, preferably 40% by mass or more and 69% by mass or less, more preferably 40% by mass or more and 68% by mass or less, and even more preferably 40% by mass or more and 67% by mass or less.

[0024] In the (b) constituent fatty acid composition, the content of unsaturated fatty acids is 30% by mass or more and 60% by mass or less, preferably 30% by mass or more and 59% by mass or less, more preferably 30% by mass or more and 58% by mass or less, and even more preferably 30% by mass or more and 57% by mass or less.

[0025] In the (c) constituent fatty acid composition, the content of saturated fatty acids having 6 to 14 carbon atoms is 3% by mass or less, preferably 2.5% by mass or less, more preferably 2.3% by mass or less, and even more preferably 2.0% by mass or less.

[0026] In a preferred embodiment, the random interesterified oil Y has a mass ratio of palmitic acid to stearic acid in the (d) constituent fatty acid composition of 2 or more and 11 or less, preferably 2.5 or more and 11 or less, more preferably 2.7 or more and 11 or less, and even more preferably 3 or more and 11 or less.

[0027] The random transesterification method may be a method using a chemical catalyst or a method using an enzyme catalyst. Examples of chemical catalysts that can be used include alkali metal catalysts such as sodium methylate, and examples of enzyme catalysts include lipases from the genera Alcaligenes, Penicillium, and Thermomyces. These lipases may be immobilized on ion exchange resins or diatomaceous earth by known methods, or may be used in powder form.

[0028] The oil and fat composition of the present invention preferably has a trans fatty acid content of 5% by mass or less, more preferably 3% by mass or less, even more preferably 2% by mass or less, and most preferably 1% by mass or less in the constituent fatty acid composition.

[0029] The oil and fat composition of the present invention can be suitably used in chocolates. In this specification, chocolates are not limited to "pure chocolate," "chocolate," "quasi-chocolate," and "chocolate-based foods" as defined by the National Chocolate Industry Fair Trade Council, but also refer to foods that contain fats and oils as an essential ingredient and include fat-processed foods that use cocoa mass, cocoa, whole milk powder, dried fruit juice powder, dried vegetable powder, vegetable milk powder, cocoa butter, cocoa butter substitutes, hard butter, etc. Therefore, the term may also refer collectively to foods that have edible ingredients dispersed in a fat-and-oil base, such as matcha-flavored or strawberry-flavored foods that incorporate vegetable or fruit-derived powders. In addition to the oil-and-fat composition of the present invention, by combining oil-and-fat components derived from cocoa components or milk components, non-tempering hard butter, and other oil-and-fat components and adjusting the blending amounts as appropriate, chocolates suitable for various uses can be produced.

[0030] In this specification, the term "fat and oil content" includes fat and oil content (cocoa butter) derived from cacao raw materials such as cacao mass and cocoa powder, as well as fat and oil content derived from raw materials blended into chocolates. The fat and oil content in chocolates is preferably 20% to 70% by mass, more preferably 30% to 60% by mass. By adjusting the fat and oil content within an appropriate range, chocolates with good melt-in-the-mouth texture and flavor can be obtained. In another preferred embodiment, the fat and oil content in chocolate contains 5% to 97% by mass of the oil and oil composition of the present invention and 3% to 40% by mass of cocoa butter.

[0031] The content of the oil and fat composition of the present invention in the oil and fat content of the chocolate is more preferably 8% by mass to 90% by mass, and even more preferably 10% by mass to 70% by mass. If the content of the oil and fat composition of the present invention is less than 5% by mass, the effects of the present invention may not be obtained.

[0032] The content of cocoa butter in chocolates is more preferably 5% by mass to 40% by mass, and even more preferably 5% by mass to 30% by mass, based on the fat and oil content in the chocolates.

[0033] In a preferred embodiment, the chocolates using the oil and fat composition of the present invention are soft chocolates, which do not have the good snap properties required of general chocolates and have plasticity at room temperature.

[0034] In this specification, graining refers to the grainy, granular fat crystals and coarse, crumbly texture that develops in stored chocolate. Graining is thought to occur when fats with a lower melting point than cocoa butter are blended, causing the cocoa butter and other fats with a relatively high melting point to crystallize. The fats and oils contained in chocolate have a large influence on graining, and the quality of chocolate, including graining, can be evaluated by evaluating the graining of fats and oils.

[0035] The method for producing chocolates using the oil-and-fat composition of the present invention can be carried out in the same manner as for producing ordinary chocolates. Specifically, the chocolates can be obtained by mixing an oil-and-fat containing the oil-and-fat composition of the present invention as an essential component with appropriately selected ingredients such as (a part of) cocoa mass, various powdered foods such as cocoa, sugars, and milk powder, emulsifiers, flavorings, and colorants, followed by rolling as a pulverizing step, adding the remaining ingredients as appropriate, and then performing a conching or mixing process as a mixing step. Alternatively, a production method in which the mixing and pulverizing steps are carried out in parallel using a ball mill, bead mill, or the like can also be used.

[0036] Chocolates using the oil and fat composition of the present invention can be made using emulsifiers that are commonly used in the production of chocolates. Examples of emulsifiers include polyglycerol fatty acid esters, sucrose fatty acid esters, organic acid monoglycerol fatty acid esters, polysorbates, and polyglycerol condensed ricinoleic acid esters. These may be used in combination of two or more. [Example]

[0037] The present invention will be described in more detail below with reference to examples.

[0038] 〇Analysis method [Method of analyzing iodine value] The iodine value of the oils and fats was analyzed in accordance with the Standard Method for Analysis of Fats and Oils 2.3.4.1-2013. [Method for analyzing fatty acid composition] The analysis was carried out in accordance with the method prescribed in the Japan Oil Chemists' Society's Standard Methods for Analysis of Fats, Oils and Related Materials (1996 edition), 2.4.1. 2 Methyl esterification method (boron trifluoride methanol method). [Method of analyzing slip melting point] The analysis was carried out in accordance with the method prescribed in 2.2.4.2 (Slip Melting Point) of the Japan Oil Chemists' Society's Standard Methods for Analysis of Fats, Oils and Related Materials (1996 edition).

[0039] [Study 1] Evaluation of graining in chocolate

[0040] 〇Consideration method Chocolate was prepared according to the formulation in Table 1 (units / parts by mass). The chocolate was prepared according to known methods. That is, cocoa powder, cacao mass, lactose, sugar, and an appropriate amount of the investigated fat and oil and lecithin were added, and the mixture was mixed in a mixer while heating to prepare a dough. The dough was refined to a particle size of approximately 20 μm using a roll refiner (Buhler Three-roll mill SDY300), and the remaining fat and lecithin were added to the dough. The mixture was then kneaded uniformly in a conching machine to obtain chocolate. The particle size was measured using a micrometer. The fat content (cocoa butter) in the cocoa powder used was 11% by mass, and the fat content (cocoa butter) in the cocoa mass was 55%. The fat content in the chocolate was 40.2% by mass (tested fat: cocoa butter = 92 parts by mass: 8 parts by mass). Rapeseed oil was used as the tested fat.

[0041] [Table 1]

[0042] [How to assess graining in chocolate] The melted chocolate was filled into a box with an inner bag and kept at 5°C, and the state of the chocolate was visually observed.

[0043] Evaluation results of graining in chocolate By the third day, the chocolate made with rapeseed oil had developed graining throughout, both inside and outside the chocolate.

[0044] [Study 2] Examination of evaluation method for oils and fats

[0045] 〇Consideration method In this study, graining was evaluated by blending only the fat content of the chocolate. A mixed oil of 92 parts by mass of the test fat and 8 parts by mass of cocoa butter was prepared, corresponding to only the fat portion consisting of the test fat and cocoa butter, according to the chocolate formulation shown in Table 1. As in [Study 1] above, rapeseed oil was used as the test fat. The mixed oil was completely dissolved at 60°C or higher and dispensed into a petri dish. The petri dish was kept at 60°C for 1 hour, at 30°C for 1 hour, and then at 5°C. In this specification, the following cocoa butters were used: Cocoa butter (Cocoa Butter 201, manufactured by Fuji Oil Co., Ltd.)

[0046] Graining evaluation results for oils and fats Visual observation of the crystal state after storage revealed that graining had occurred on the 7th day after storage.

[0047] [Study 3] Study 1 of random interesterified oil X that suppresses graining

[0048] 〇Contents of consideration In this study, the target quality of random interesterified oil X was a mixed oil containing only fats and oils and 8 parts by mass of cocoa butter, and the graining resistance was set to be at least four times longer (28 days) than the evaluation result in [Study 2] above, which used rapeseed oil.

[0049] *Oils and fats used in the study The raw material oils and fats were blended according to Table 2 (units / parts by mass). Random transesterification reaction was carried out with 1.0 kg of blended oil using sodium methylate as a catalyst until randomization was complete. The catalyst was then deactivated by washing with an acidic solution and hot water, and then bleaching and deodorization were carried out as usual to obtain randomly transesterified oils X1 to X15. The following fats and oils were used as fats and oils H and I, and the iodine value was indicated as IV in the table. 〇Oil H, fat I 30.0 parts by mass of high oleic sunflower oil with an oleic acid content of 86.0% by mass in the constituent fatty acid composition was mixed with 70.0 parts by mass of stearic acid, and then interesterification was carried out using a lipase selective for the 1,3-position to obtain a reaction oil. Fatty acids were distilled off from this reaction oil, and two-stage solvent fractionation was carried out using acetone. The resulting mid-melting point fraction was decolorized and deodorized in the usual manner to obtain oil H (iodine value: 33.0). The obtained fractionated low melting point fraction was decolorized and deodorized in the usual manner to obtain oil I (iodine value: 65.0).

[0050] The random interesterified oils X1 to X15 were analyzed according to the above-mentioned [Method for analyzing fatty acid composition], and the results are shown in Table 3 (unit: mass %). The fatty acid compositions of oils A and B are also listed. In the table, the content (mass%) of saturated fatty acids having 12 to 18 carbon atoms in the constituent fatty acid composition is represented as M, the content (mass%) of saturated fatty acids having 12 to 14 carbon atoms is represented as N, the total amount (mass%) of unsaturated fatty acids is represented as O, and the mass ratio of the total amount of saturated fatty acids having 12 to 14 carbon atoms to the total amount of saturated fatty acids having 12 to 18 carbon atoms in the constituent fatty acid composition is represented as N / M. The following fats and oils were used: A and B. Oil A: rapeseed oil Oil B: Palm super olein (iodine value 67)

[0051] [Table 2]

[0052] [Table 3]

[0053] 〇Consideration method Using the prepared random interesterified oils X1 to X15, mixed oils of 92 parts by mass of the examined fat and oil and 8 parts by mass of cocoa butter were prepared and stored at 5°C according to the [Method for evaluating graining in fats and oils] below. The evaluation results according to the [Evaluation criteria for graining in fats and oils] below are shown in Table 4, and the analytical values ​​(M, N, N / M, O) of the random interesterified oils used were also evaluated.

[0054] [Method for evaluating graining in fats and oils] The mixed oil was completely dissolved at 60°C or higher and dispensed into a petri dish. The petri dish was kept at 60°C for 1 hour and at 30°C for 1 hour, and then stored at each temperature.

[0055] [Evaluation criteria for graining of fats and oils] 3 points: Good 2 points: A small amount of graining occurs, within the acceptable range 1 point: Graining occurs throughout the entire surface A score of 2 or above was considered a pass.

[0056] [Table 4]

[0057] Consideration of Table 4 In the cases where random interesterified oils X4 to X6 and X9 to X15 were used, graining did not occur even after 28 days, and the target quality was achieved.

[0058] Evaluation of fatty acid composition analysis values The fatty acid composition of the random interesterified oil was evaluated using the following numerical ranges as indicators. M (content of saturated fatty acids with 12 to 18 carbon atoms in the constituent fatty acid composition) is 20% by mass or more N (content of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acid composition) is 5% by mass or more and 30% by mass or less N / M (the mass ratio of the total amount of saturated fatty acids with 12 to 14 carbon atoms to the total amount of saturated fatty acids with 12 to 18 carbon atoms in the constituent fatty acid composition) is 0.2 or more and less than 1 O (content of unsaturated fatty acids in the constituent fatty acid composition) is 50% by mass or more and 80% by mass or less

[0059] Evaluation results of fatty acid composition analysis The random interesterified oils X4 to X6 and X9 to X15, which achieved the target quality, both had M and N / M values ​​that satisfied the numerical ranges used as indicators. The random interesterified oils X4 to X6 and X9 to X15 satisfy the numerical ranges used as indices for the O as well as the M and N / M. The random interesterified oils X4 to X6 and X9 to X15 satisfy the numerical ranges set as indices for the N in addition to the M and N / M.

[0060] Consideration of the oil and fat ingredients used The random interesterified oils X4 to X6 and X9 to X15, which achieved the target quality, contain the following oil and fat raw material r and oil and fat raw material s in the raw oil and fat in addition to the above-mentioned composition. Oil and fat raw material: Vegetable oil with an iodine value of 56 to 150 Fat and oil raw materials: lauric fat and oil

[0061] [Study 4] Study 2 on random interesterified oil X that suppresses graining

[0062] 〇Consideration method Using the prepared random interesterified oils X4 to X15, mixed oils of 91.3 parts by mass of the examined oil, 8 parts by mass of cocoa butter, and 0.7 parts by mass of high erucic acid rapeseed hardened oil were prepared and stored at 5°C according to the above-mentioned [Method for evaluating graining in fats and oils]. The evaluation results according to the above-mentioned [Criteria for evaluating graining in fats and oils] are shown in Table 5.

[0063] [Table 5]

[0064] Consideration of Table 5 The random interesterified oils X4 to X6 and X9 to X15, which achieved the target quality in the above [Study 3], also achieved the target quality in the evaluation in which they were blended with high erucic acid extremely hardened rapeseed oil.

[0065] [Study 5] Study 1 of oils and fats to be combined with random interesterified oil X

[0066] 〇Contents of consideration In this study, random interesterified oil X was used as an essential ingredient, and a mixed oil containing only fats and oils and 12 parts by mass of cocoa butter was used, and the target quality of the oil to be combined with random interesterified oil X was to extend graining resistance to 30 days or more.

[0067] [Oils and fats used in the study] Randomly interesterified oil Y1 A random transesterification reaction was carried out using sodium methylate as a catalyst on 1.0 kg of a blended oil (iodine value 38) consisting of 66 parts by weight of palm stearin (iodine value 30), 31 parts by weight of palm oil, and 3 parts by weight of highly hydrogenated rapeseed oil with high erucic acid, until randomization was complete. The catalyst was then deactivated using an acidic solution and hot water washing, followed by bleaching and deodorization as usual to obtain a refined oil. The results of analyzing the fatty acid composition according to the fatty acid composition analysis method are shown in Table 6 (units: mass%). Randomly interesterified oil Y2 A random transesterification reaction was carried out using sodium methylate as a catalyst on 1.0 kg of a blended oil consisting of 60 parts by mass of palm oil, 20 parts by mass of palm stearin (iodine value 30), and 20 parts by mass of extremely hardened palm oil until randomization was complete. The catalyst was then deactivated by washing with an acidic solution and hot water. The resulting transesterified oil was subjected to two-stage acetone fractionation to obtain a mid-melting point fraction with an iodine value of 32. The resulting fractionated oil was bleached and deodorized as usual to obtain a refined oil. The fatty acid composition was analyzed using the fatty acid composition analysis method described above, and the results are shown in Table 6. Random interesterified oil Y3 Palm olein (iodine value 56) (1.0 kg) was subjected to random transesterification using sodium methylate as a catalyst until randomization was complete. The catalyst was then deactivated by washing with an acidic solution and hot water, followed by bleaching and deodorization as usual to obtain a refined oil. The fatty acid composition was analyzed according to the fatty acid composition analysis method described above, and the results are shown in Table 6. The following fats and oils were used for C and D: 〇Oil C A blended oil (iodine value 38) consisting of 66 parts by mass of palm stearin (iodine value 30), 31 parts by mass of palm oil, and 3 parts by mass of highly hydrogenated rapeseed oil with high erucic acid was bleached and deodorized in the usual manner to obtain a refined oil. 〇Oil D Refined palm olein oil (iodine value 56)

[0068] In Table 6, the content (mass%) of saturated fatty acids having 16 to 22 carbon atoms in the constituent fatty acid composition is shown as m, the content (mass%) of unsaturated fatty acids in the constituent fatty acid composition is shown as n, the content (mass%) of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition is shown as o, and the mass ratio of palmitic acid to stearic acid in the constituent fatty acid composition is shown as P / St.

[0069] [Table 6]

[0070] 〇Consideration method A mixed oil was prepared from 78.2 parts by mass of random interesterified oil X (X15 was used), 9 parts by mass of the test oil, 12 parts by mass of cocoa butter, and 0.8 parts by mass of highly hydrogenated high erucic acid rapeseed oil. This was stored at 5°C according to the above-mentioned [Method for evaluating graining in fats and oils], and the evaluation results according to the above-mentioned [Evaluation criteria for graining of fats and oils] are shown in Table 7. The analytical values ​​(m, n, n / m, o, P / St) of the test oils and oils used (random interesterified oils Y1 to Y3) were also evaluated.

[0071] [Table 7]

[0072] Consideration of Table 7 In the examples in which random interesterified oils Y1 to Y3 were used, no graining occurred even after 30 days, and the target quality was achieved.

[0073] Evaluation of fatty acid composition analysis values The fatty acid compositions of the random interesterified oils Y1 to Y3 were evaluated using the following numerical ranges as indicators. m (content of saturated fatty acids with 16 to 22 carbon atoms in the constituent fatty acid composition) is 40% by mass or more and 70% by mass or less n (content of unsaturated fatty acids in the constituent fatty acid composition) is 30% by mass or more and 60% by mass or less o (content of saturated fatty acids with 6 to 14 carbon atoms in the constituent fatty acid composition) is 3% by mass or less P / St (the mass ratio of palmitic acid to stearic acid in the fatty acid composition) is 2 or more and 11 or less

[0074] Evaluation results of fatty acid composition analysis The random interesterified oils Y1 to Y3, which achieved the target quality, all had m, n, and o values ​​that satisfied the numerical ranges used as indicators. The random interesterified oils Y1 to Y3 satisfy the numerical ranges used as indices for the m, n, and o as well as the P / St.

[0075] [Study 6] Study 2 of oils and fats to be combined with random interesterified oil X

[0076] 〇Contents of consideration In this study, as in [Study 5], random interesterified oil X was used as an essential ingredient, and a mixed oil containing only fats and oils and 12 parts by mass of cocoa butter was used, and the target quality of the oil to be combined with random interesterified oil X was to extend graining resistance to 30 days or more. In this study, the blending amount of random interesterified oil Y was changed to 15 parts by mass.

[0077] 〇Consideration method A mixed oil was prepared from 72.2 parts by mass of random interesterified oil X (X15 was used), 15 parts by mass of random interesterified oil Y, 12 parts by mass of cocoa butter, and 0.8 parts by mass of highly hydrogenated high erucic acid rapeseed oil. This was stored at 5°C according to the above-mentioned [Method for evaluating graining in fats and oils], and the evaluation results according to the above-mentioned [Criteria for evaluating graining in fats and oils] are shown in Table 8.

[0078] [Table 8]

[0079] Consideration of Table 8 In the examples in which 15 parts by mass of random interesterified oils Y1 to Y3 were used, no graining occurred even after 30 days, and the target quality was achieved.

[0080] [Study 7] Study 3 of oils and fats to be combined with random interesterified oil X

[0081] 〇Contents of consideration In this study, as in [Study 5] to [Study 6], random interesterified oil X was used as an essential ingredient, and a mixed oil containing only fats and oils and 12 parts by mass of cocoa butter was used, and the target quality of the oil to be combined with random interesterified oil X was to extend graining resistance to 30 days or more. In this study, the blending amount of random interesterified oil Y was changed to 20 parts by mass.

[0082] 〇Consideration method A mixed oil was prepared from 67.2 parts by mass of random interesterified oil X (X15 was used), 20 parts by mass of random interesterified oil Y, 12 parts by mass of cocoa butter, and 0.8 parts by mass of highly hydrogenated high erucic acid rapeseed oil. This was stored at 5°C according to the above-mentioned [Method for evaluating graining in fats and oils], and the evaluation results according to the above-mentioned [Criteria for evaluating graining in fats and oils] are shown in Table 9.

[0083] [Table 9]

[0084] Consideration of Table 9 In the examples in which 20 parts by mass of the random interesterified oils Y1 to Y3 were used, no graining occurred even after 30 days, and the target quality was achieved. [Industrial Applicability]

[0085] By using the oil and fat composition of the present invention, it is possible to provide an oil and fat that suppresses the occurrence of graining in chocolates.

Claims

1. An oil and fat composition comprising a random interesterified oil X that satisfies the following (A) to (B), and a random interesterified oil Y that satisfies the following (a) to (c): (A) In the constituent fatty acid composition, the content of saturated fatty acids having 12 to 18 carbon atoms is 20% by mass or more. (B) In the constituent fatty acid composition, the mass ratio of the total amount of saturated fatty acids having 12 to 14 carbon atoms to the total amount of saturated fatty acids having 12 to 18 carbon atoms is 0.2 or more and less than 1. (a) In the constituent fatty acid composition, the content of saturated fatty acids having 16 to 22 carbon atoms is 40% by mass or more and 70% by mass or less (b) the content of unsaturated fatty acids in the constituent fatty acid composition is 30% by mass or more and 60% by mass or less (c) In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 14 carbon atoms is 3% by mass or less.

2. The oil and fat composition according to claim 1, wherein the random interesterified oil X satisfies the following (C): (C) In the constituent fatty acid composition, the content of unsaturated fatty acids is 50% by mass or more and 80% by mass or less

3. The oil and fat composition according to claim 1, wherein the random interesterified oil X satisfies the following (D): (D) In ​​the constituent fatty acid composition, the content of saturated fatty acids having 12 to 14 carbon atoms is 5% by mass or more and 30% by mass or less.

4. The oil and fat composition according to claim 2, wherein the random interesterified oil X satisfies the following (D): (D) In ​​the constituent fatty acid composition, the content of saturated fatty acids having 12 to 14 carbon atoms is 5% by mass or more and 30% by mass or less.

5. The oil and fat composition according to claim 1, wherein the random interesterified oil Y satisfies the following (d): (d) In the constituent fatty acid composition, the mass ratio of palmitic acid to stearic acid is 2 or more and 11 or less.

6. The oil and fat composition according to any one of claims 2 to 4, wherein the random interesterified oil Y satisfies the following (d): (d) In the constituent fatty acid composition, the mass ratio of palmitic acid to stearic acid is 2 or more and 11 or less.

7. A chocolate product comprising the oil and fat composition according to any one of claims 1 to 5.

8. Chocolates comprising the oil and fat composition according to claim 6.

9. A chocolate product comprising an oil-and-fat content of 20% by mass or more and 70% by mass or less, a cocoa butter content of 3% by mass or more and 40% by mass or less in the oil-and-fat content of the chocolate product, and an oil-and-fat composition according to any one of claims 1 to 5 in an amount of 5% by mass or more and 97% by mass or less.

10. A chocolate product comprising an oil-and-fat content of 20% by mass or more and 70% by mass or less, 3% by mass or more and 40% by mass or less of cocoa butter in the oil-and-fat content of the chocolate product, and 5% by mass or more and 97% by mass or less of the oil-and-fat composition according to claim 6.

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