Oil and fat composition for oil-based food

Abstract

To provide an oil and fat composition for oil-based food that prevents the separation of oil and fat and the generation of coarse crystals.SOLUTION: An oil and fat composition for oil-based food satisfies the following conditions (a) to (g): (a) containing 1-15 mass% of Y3; (b) having a mass ratio of [C50 or more Y3] / [Y3] of 0.35 or more; (c) containing 5-30 mass% of X2U; (d) having a mass ratio of XXU / XUX of 0.30 or more; (e) containing 60-84 mass% of XU2+U3; (f) having a mass ratio of P / St of 2.35 or more; (g) containing 10-38 mass% of XU2; wherein X represents a C16-18 saturated fatty acid, Y represents a C8-22 saturated fatty acid, U represents a C18 unsaturated fatty acid, P represents palmitic acid, and St represents stearic acid.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition for oil-based foods, which is used to produce oil-based foods such as soft chocolate. [Background technology]

[0002] Among oily foods made primarily from fats and oils, chocolate is a type of confectionery that is widely favored by general consumers. Chocolate products come in a variety of textures, and in addition to hard chocolates like chocolate bars, there are also soft, creamy chocolates. Soft, creamy chocolates are usually called soft chocolates. As soft chocolates, soft chocolates have been proposed in Patent Documents 1 to 4, etc.

[0003] Typically, soft chocolate contains a large amount of liquid oil to soften its physical properties. However, it is known that when a large amount of liquid oil is added to chocolate, the fats and oils contained in the chocolate tend to separate into solid fats and liquid oils. Therefore, the seepage of separated liquid oils can be a problem in soft chocolate. Therefore, the fats and oils used in the production of soft chocolate are required to be less likely to separate into solid fats and liquid oils.

[0004] It is also known that when a large amount of liquid oil is blended into chocolate, the fat crystals contained in the cocoa butter or cocoa butter substitute in the chocolate are more likely to undergo crystal type transition. When the fat crystals contained in the cocoa butter or cocoa butter substitute in the chocolate undergo crystal type transition, the fat crystals become coarse, resulting in the formation of grains in the chocolate. For this reason, the formation of grains has been a problem in soft chocolate. Therefore, fats used in the production of soft chocolate are required to be less susceptible to the formation of coarse crystals.

[0005] In light of the above-mentioned circumstances, there has been a demand for the development of fats and oils that are suitable for use in the production of soft chocolate and that are less likely to separate and produce coarse crystals. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 11-4657 [Patent Document 2] Japanese Patent Application Laid-Open No. 2003-313582 [Patent Document 3] Japanese Patent Application Laid-Open No. 2006-115724 [Patent Document 4] Japanese Patent Application Laid-Open No. 2008-228641 Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present invention is to provide an oil and fat composition for oil-based foods that is less likely to cause separation of oil and fat and coarse crystals. [Means for solving the problem]

[0008] As a result of intensive research to solve the above problems, the present inventors have discovered that by adjusting the specific triglycerides and specific fatty acids to a specific composition, it is possible to obtain an oil and fat composition for oil-based foods that is less likely to separate oils and fats and to produce coarse crystals, and have thus completed the present invention.

[0009] That is, the first aspect of the present invention is an oil and fat composition for oily foods that satisfies the following conditions (a) to (f): (a) Contains 1 to 15 mass % of Y3. (b) The mass ratio of Y3 / Y3 of C50 or more is 0.35 or more. (c) Contains 5 to 30 mass % of X2U. (d) The mass ratio of XXU / XUX is 0.30 or more. (e) Contains 60 to 84 mass% of XU2+U3. (f) The mass ratio of P / St is 2.35 or more. In the above conditions (a) to (f), X, Y, U, P, St, Y3, Y3 of C50 or more, X2U, XUX, XXU, XU2, and U3 respectively indicate the following. X: saturated fatty acids with 16 to 18 carbon atoms Y: saturated fatty acids with 8 to 22 carbon atoms U: Unsaturated fatty acid with 18 carbon atoms P: Palmitic acid St: stearic acid Y3: Triglyceride with three Y molecules bonded C50 or more Y3: Y3 with a total carbon number of the constituent fatty acid residues of 50 or more X2U: Triglyceride with two X molecules and one U molecule bonded XUX: Triglyceride with X at positions 1 and 3 and U at position 2 XXU: Triglyceride in which X is bonded to positions 1 and 2 and U is bonded to position 3, or triglyceride in which X is bonded to positions 2 and 3 and U is bonded to position 1 XU2: Triglyceride with one X molecule and two U molecules bonded U3: Triglyceride with three U molecules bonded The second invention of the present invention is an oil and fat composition for oil-based foods according to the first invention, wherein the solid fat content of the oil and fat is 3 to 30% at 10°C, 15% or less at 20°C, and 10% or less at 35°C. A third invention of the present invention is the oil and fat composition for oil-based foods according to the first or second invention, wherein the oil-based food is chocolate. A fourth aspect of the present invention is an oil-based food obtained by using the oil and fat composition for oil-based foods according to any one of the first to third aspects of the present invention. A fifth aspect of the present invention is the oily food according to the fourth aspect of the present invention, wherein the oily food is chocolate. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide an oil and fat composition for oil-based foods that is less likely to cause separation of oil and fat and to cause coarse crystals. DETAILED DESCRIPTION OF THE INVENTION

[0011] The oil and fat composition for oily foods according to an embodiment of the present invention is an oil and fat composition that satisfies the following conditions (a) to (f). (a) Contains 1 to 15 mass % of Y3. (b) The mass ratio of Y3 / Y3 of C50 or more is 0.35 or more. (c) Contains 5 to 30 mass % of X2U. (d) The mass ratio of XXU / XUX is 0.30 or more. (e) Contains 60 to 84 mass% of XU2+U3. (f) The mass ratio of P / St is 2.35 or more.

[0012] In the present invention, the term "oily food" refers to a processed food containing oil or fat and in which the oil or fat is a continuous phase. Specific examples of oily foods include chocolate, fillings, butter cream, shortening, margarine, fat spreads, etc.

[0013] The oil-based food fat and oil composition according to the embodiment of the present invention contains 1 to 15 mass %, preferably 1.2 to 12 mass %, and more preferably 1.5 to 9 mass % of Y3 (condition (a)). In the present invention, Y3 is a triglyceride (YYY) in which three molecules of Y are bonded. In addition, in the present invention, triglyceride refers to a triacylglycerol in which three molecules of fatty acid are bonded to glycerol. In addition, in the present invention, Y is a saturated fatty acid having 8 to 22 carbon atoms.

[0014] In an oil-based food fat and oil composition according to an embodiment of the present invention, the mass ratio of C50 or more Y3 / Y3 is 0.35 or more, preferably 0.40 to 0.95, and more preferably 0.45 to 0.90 (condition (b)). In the present invention, the mass ratio of C50 or more Y3 / Y3 refers to the ratio of the C50 or more Y3 content (% by mass) to the Y3 content (% by mass). In the present invention, Y3 of C50 or more refers to Y3 whose constituent fatty acid residues have a total carbon number of 50 or more.

[0015] The oil-based food fat and oil composition according to the embodiment of the present invention contains 5 to 30 mass %, preferably 7 to 28 mass %, and more preferably 10 to 25 mass % of X2U (condition (c)). In the present invention, X2U is a triglyceride in which two molecules of X and one molecule of U are bonded (XXU+XUX+UXX). In the present invention, X is a saturated fatty acid having 16 to 18 carbon atoms. In the present invention, U is an unsaturated fatty acid having 18 carbon atoms.

[0016] In the oil-based food fat and oil composition according to an embodiment of the present invention, the mass ratio of XXU / XUX is 0.30 or more, preferably 0.60 to 1.50, and more preferably 0.70 to 1.20 (condition (d)). In the present invention, the mass ratio of XXU / XUX refers to the ratio of the XXU content (% by mass) to the XUX content (% by mass). In addition, in the present invention, XUX is a triglyceride in which X is bonded to positions 1 and 3 and U is bonded to position 2. In addition, in the present invention, XXU is a triglyceride in which X is bonded to positions 1 and 2 and U is bonded to position 3 (XXU) or a triglyceride in which X is bonded to positions 2 and 3 and U is bonded to position 1 (UXX).

[0017] The oil-based food fat and oil composition according to an embodiment of the present invention contains XU2+U3 in an amount of 60 to 84 mass%, preferably 66 to 84 mass%, more preferably 70 to 83 mass%, and even more preferably 70 to 82.5 mass% (condition (e)). In the present invention, XU2+U3 refers to the total content of XU2 and U3. In addition, in the present invention, XU2 is a triglyceride in which one molecule of X and two molecules of U are bonded (XUU+UXU+UUX). In addition, in the present invention, U3 is a triglyceride in which three molecules of U are bonded (UUU).

[0018] In the oil-based food fat and oil composition according to an embodiment of the present invention, the mass ratio of P / St is 2.35 or more, preferably 2.38 to 5.85, and more preferably 2.40 to 5.35 (condition (f)). In the present invention, the P / St mass ratio refers to the ratio of the P content (% by mass) to the St content (% by mass) in the constituent fatty acids. In the present invention, P refers to palmitic acid (a saturated fatty acid having 16 carbon atoms). In the present invention, St refers to stearic acid (a saturated fatty acid having 18 carbon atoms).

[0019] When the oil-based food fat composition of the embodiment of the present invention satisfies the ranges of conditions (a) to (f), it is possible to obtain an oil-based food fat composition that is less susceptible to separation of oil and fat and the generation of coarse crystals. Note that, in the present invention, separation of oil and fat refers to separation of oil and fat into solid fat and liquid oil.

[0020] The oil-based food fat and oil composition according to an embodiment of the present invention preferably contains 0.8 to 12 mass %, more preferably 1.0 to 9 mass %, and even more preferably 1.2 to 7 mass % of C50 or higher Y3.

[0021] The oil-based food fat and oil composition according to an embodiment of the present invention preferably contains XUX in an amount of 3 to 17 mass %, more preferably 3.5 to 15 mass %, and even more preferably 5 to 13 mass %.

[0022] The oil-based food fat and oil composition according to an embodiment of the present invention preferably contains XXU in an amount of 2 to 17 mass %, more preferably 3 to 15 mass %, and even more preferably 4 to 13 mass %.

[0023] The oil-based food fat and oil composition according to an embodiment of the present invention preferably contains 3 to 25 mass %, more preferably 4 to 22 mass %, and even more preferably 5 to 18 mass % of X2O.

[0024] In the oil-based food fat and oil composition according to the embodiment of the present invention, the mass ratio of X2O / X2U is preferably 0.40 or more, more preferably 0.45 to 0.85, and even more preferably 0.50 to 0.75. In the present invention, the mass ratio of X2O / X2U refers to the ratio of the X2O content (% by mass) to the X2U content (% by mass). In addition, in the present invention, X2O is a triglyceride in which two X molecules and one O molecule are bonded (XXO+XOX+OXX). In addition, in the present invention, O is oleic acid (a monounsaturated fatty acid having 18 carbon atoms).

[0025] The oil-based food fat and oil composition according to an embodiment of the present invention preferably contains XU2 in an amount of 10 to 45 mass %, more preferably 15 to 42 mass %, and even more preferably 25 to 38 mass %.

[0026] The oil-based food fat and oil composition according to an embodiment of the present invention preferably contains 30 to 75 mass % of U3, more preferably 32 to 70 mass %, and even more preferably 35 to 55 mass %.

[0027] The oil-based food fat and oil composition according to an embodiment of the present invention preferably contains 10 to 40 mass % of Y as a constituent fatty acid, more preferably 15 to 38 mass %, and even more preferably 20 to 35 mass %.

[0028] The oil-based food fat and oil composition according to an embodiment of the present invention preferably contains X as a constituent fatty acid in an amount of 10 to 40 mass %, more preferably 13 to 37 mass %, and even more preferably 15 to 33 mass %.

[0029] The oil-based food fat and oil composition according to an embodiment of the present invention preferably contains 0 to 10 mass % of Z as a constituent fatty acid, more preferably 0.5 to 8 mass %, and even more preferably 1.0 to 5 mass %. In the present invention, Z is a saturated fatty acid having 20 to 22 carbon atoms.

[0030] The oil and fat composition for oily foods according to an embodiment of the present invention preferably contains 5% by mass or less, more preferably 3% by mass or less, and even more preferably 1% by mass or less of M as a constituent fatty acid. In the present invention, M is a saturated fatty acid having 14 or less carbon atoms.

[0031] The oil-based food fat and oil composition according to an embodiment of the present invention preferably contains 60 to 85 mass % of U as a constituent fatty acid, more preferably 63 to 83 mass %, and even more preferably 65 to 80 mass %.

[0032] The oil-based food fat and oil composition according to an embodiment of the present invention preferably contains 5% by mass or less, more preferably 3% by mass or less, and even more preferably 2% by mass or less of trans fatty acids as constituent fatty acids. In the present invention, trans fatty acids may also be referred to as TFAs.

[0033] In the oil-based food fat composition of the present embodiment, the solid fat content (hereinafter referred to as SFC) of the oil is preferably 3 to 30% at 10°C, 15% or less at 20°C, and 10% or less at 35°C, more preferably 4 to 25% at 10°C, 13% or less at 20°C, and 8% or less at 35°C, and even more preferably 4 to 23% at 10°C, 2 to 12% at 20°C, and 7% or less at 35°C.

[0034] The oil-based food fat and oil composition according to an embodiment of the present invention may contain components other than oils and fats. Specific examples of components other than oils and fats include emulsifiers, tocopherol, tea extracts (e.g., catechin), antioxidants such as rutin, and flavorings. The oil-based food fat and oil composition according to an embodiment of the present invention preferably contains 5% by mass or less of components other than oils and fats, more preferably 3% by mass or less, and even more preferably 1% by mass or less.

[0035] The oil-based food fat composition of the embodiment of the present invention can be produced using ordinary edible oils and fats, without any particular limitation, as long as the triglyceride composition, constituent fatty acid composition, etc. are within the above-mentioned ranges. Examples of edible oils and fats that can be used to produce the oil-based food fat composition of the embodiment of the present invention include palm oil, palm kernel oil, coconut oil, cocoa butter, shea butter, sal fat, illipe fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, sesame oil, olive oil, milk fat, etc., as well as processed oils and fats thereof (hydrogenated oil, fractionated oil, interesterified oil), etc. Two or more of the above edible oils and fats can also be used in combination.

[0036] In producing the oil-based food fat composition according to the embodiment of the present invention, the following oil A, oil B, and oil C are preferably used. The oil-based food fat composition according to an embodiment of the present invention preferably contains 12 to 37 mass% of the following oil / fat A, 60 to 87 mass% of the following oil / fat B, and 0.5 to 10 mass% of the following oil / fat C, more preferably 13 to 35 mass% of the following oil / fat A, 63 to 85 mass% of the following oil / fat B, and 0.8 to 8 mass% of the following oil / fat C, and even more preferably 13 to 33 mass% of the following oil / fat A, 65 to 83 mass% of the following oil / fat B, and 1 to 6 mass% of the following oil / fat C.

[0037] The fat A used in the production of the oil-based food fat composition of the embodiment of the present invention is a fat that satisfies the following conditions (A) to (F). (A) Contains 3 to 15 mass % of X3. (B) Contains 50 to 70 mass % of X2U. (C) The mass ratio of XXU / XUX is 1.0 to 1.9. (D) Contains 15 to 35 mass % of XU2. (E) Contains 10% by mass or less of U3. (F) The mass ratio of P / St is 8.0 to 15.0.

[0038] The fat / oil A used in the production of the oil-based food fat / oil composition of the embodiment of the present invention contains 3 to 15 mass %, preferably 4 to 13 mass %, and more preferably 5 to 10 mass % of X3 (condition (A)). In the present invention, X3 is a triglyceride (XXX) in which three X molecules are bonded.

[0039] The fat / oil A used in the production of the oil-based food fat / oil composition according to the embodiment of the present invention contains 50 to 70 mass %, preferably 53 to 68 mass %, and more preferably 55 to 65 mass % of X2U (condition (B)).

[0040] The fat / oil A used in the production of the oil-based food fat / oil composition of the embodiment of the present invention has a mass ratio of XXU / XUX of 1.0 to 1.9, preferably 1.2 to 1.8, and more preferably 1.3 to 1.6 (condition (C)).

[0041] The fat / oil A used in the production of the oil-based food fat / oil composition of the embodiment of the present invention contains 15 to 35 mass %, preferably 17 to 33 mass %, and more preferably 20 to 30 mass % of XU2 (condition (D)).

[0042] The fat / oil A used in the production of the oil-based food fat / oil composition of the embodiment of the present invention contains 10% by mass or less of U3, preferably 8% by mass or less, and more preferably 1 to 6% by mass (condition (E)).

[0043] The fat / oil A used in the production of the oil-based food fat / oil composition of the embodiment of the present invention has a mass ratio of P / St of 8.0 to 15.0, preferably 9.0 to 14.0, and more preferably 10.0 to 13.0 (condition (F)).

[0044] The fat / oil A used in producing the oil-based food fat / oil composition of the embodiment of the present invention preferably contains 10 to 35 mass % of XUX, more preferably 12 to 33 mass %, and even more preferably 15 to 30 mass %.

[0045] The fat / oil A used in the production of the oil-based food fat / oil composition of the embodiment of the present invention preferably contains 25 to 45 mass % of XXU, more preferably 28 to 43 mass %, and even more preferably 30 to 40 mass %.

[0046] The fat / oil A used in the production of the oil-based food fat / oil composition of the embodiment of the present invention preferably contains 40 to 60 mass % of X2O, more preferably 43 to 58 mass %, and even more preferably 45 to 55 mass %.

[0047] The fat / oil A used in the production of the oil-based food fat / oil composition of the embodiment of the present invention preferably has a mass ratio of X2O / X2U of 0.65 or more, more preferably 0.70 to 0.93, and even more preferably 0.75 to 0.87.

[0048] The fat / oil A used in the production of the oil-based food fat / oil composition of the embodiment of the present invention preferably contains 45 to 65 mass % of X as a constituent fatty acid, more preferably 48 to 63 mass %, and even more preferably 50 to 60 mass %.

[0049] The fat / oil A used in the production of the oil-based food fat / oil composition of the embodiment of the present invention preferably contains 5% by mass or less of Z as a constituent fatty acid, more preferably 3% by mass or less, and even more preferably 1% by mass or less.

[0050] The fat / oil A used in the production of the oil-based food fat / oil composition of the embodiment of the present invention preferably contains M as a constituent fatty acid in an amount of 5 mass % or less, more preferably 3 mass % or less, and even more preferably 2 mass % or less.

[0051] The fat / oil A used in the production of the oil-based food fat / oil composition of the embodiment of the present invention preferably contains U as a constituent fatty acid in an amount of 35 to 55 mass %, more preferably 38 to 53 mass %, and even more preferably 40 to 50 mass %.

[0052] The fat / oil A used in the production of the oil-based food fat / oil composition of the embodiment of the present invention preferably contains trans fatty acids in an amount of 5% by mass or less, more preferably 3% by mass or less, and even more preferably 1% by mass or less, as constituent fatty acids.

[0053] The fat A used in producing the oil-based food fat composition according to the embodiment of the present invention can be produced by fractionating the random interesterified oil D described below to obtain a low-melting point fraction. The fat A used in producing the oil-based food fat composition according to the embodiment of the present invention can also be produced by fractionating a mixed oil of the random interesterified oil D described below and the fat E described below to obtain a low-melting point fraction.

[0054] The randomly interesterified oil D used to produce the oil / fat A is obtained by random interesterification and contains 25 to 35 mass% of X3, 40 to 50 mass% of X2U, 15 to 25 mass% of XU2, and 5 mass% or less of U3, with a mass ratio of XXU / XUX of 1.6 to 2.0, a mass ratio of X2O / X2U of 0.80 to 0.90, and a mass ratio of P / St of 11.0 to 14.0. The randomly interesterified oil D used to produce the oil / fat A preferably contains, as constituent fatty acids, 60 to 70 mass% of X and 28 to 38 mass% of U.

[0055] The random interesterified oil D used in producing the oil / fat A is preferably an oil / fat obtained by random interesterification of a mixed oil of palm mid and palm stearin. The palm mid has an iodine value of preferably 40 to 50. The palm stearin has an iodine value of preferably 8 to 20. The blending ratio of the mixed oil of palm mid and palm stearin (palm mid:palm stearin) is preferably 70:30 to 60:40 by mass.

[0056] The random interesterification reaction for producing the random interesterified oil D can be carried out by a conventional method without any particular limitation. The random interesterification reaction for producing the random interesterified oil D may be carried out by either a chemical interesterification reaction using a synthetic catalyst such as sodium methoxide or an enzymatic interesterification reaction using a lipase as a catalyst.

[0057] The fat E used to produce the fat A contains 1 to 8 mass% of X3, 62 to 72 mass% of X2U, 17 to 27 mass% of XU2, and 5 mass% or less of U3, and has a mass ratio of XXU / XUX of 0.2 or less, a mass ratio of X2O / X2U of 0.80 to 0.90, and a mass ratio of P / St of 8.0 to 11.0. The fat E used to produce the fat A preferably contains 48 to 58 mass% of X and 40 to 50 mass% of U as constituent fatty acids.

[0058] The fat E used in producing the fat A is preferably a palm mid-melting point fraction having an iodine value of 40-50.

[0059] When the oil A used to produce the oil-based food fat composition of the embodiment of the present invention is a low-melting point fraction obtained by fractionating a mixed oil of the randomly esterified oil D and the oil E, the blending ratio of the randomly esterified oil D to the mixed oil of the oil E (randomly esterified oil D: oil E) is preferably a mass ratio of 85:15 to 97:3.

[0060] The fractionation for obtaining the fat A used in the production of the oil-based food fat composition according to the embodiment of the present invention is not particularly limited and can be carried out by a conventional method. The fractionation for obtaining the low-melting point fraction is preferably dry fractionation (natural fractionation). In dry fractionation, fats and oils are cooled while being stirred in a tank to precipitate crystals of the fats and oils, and then the crystals are separated into a high-melting point fraction (also referred to as a hard fraction or crystalline fraction) and a low-melting point fraction (also referred to as a soft fraction or liquid fraction) by squeezing and / or filtering.

[0061] The fat B used in the production of the oil-based food fat composition according to an embodiment of the present invention is a fat that is liquid at 20°C (hereinafter, fats that are liquid at 20°C will be referred to as liquid oil). The fat B used in the production of the oil-based food fat composition according to an embodiment of the present invention is any liquid oil that can be used without any particular limitation. Examples of liquid oils that can be used include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, etc., as well as processed fats and oils of these fats (interesterified oil, fractionated oil, hardened oil (hydrogenated oil), etc.). The fat B used in the production of the oil-based food fat composition according to an embodiment of the present invention is preferably soybean oil or rapeseed oil, and more preferably soybean oil.

[0062] The fat C used in the production of the oil-based food fat composition of the embodiment of the present invention contains 90% by mass or more, preferably 93% by mass or more, and more preferably 95% by mass or more of X+Z as constituent fatty acids. In the present invention, X+Z refers to the total content of the X content and the Z content.

[0063] The fat C used in the production of the oil-based food fat composition of the embodiment of the present invention preferably contains St+Z as constituent fatty acids in an amount of 88% by mass or more, more preferably 90% by mass or more, and even more preferably 92% by mass or more. In the present invention, St+Z refers to the total content of St and Z.

[0064] The fat C used in the production of the oil-based food fat composition of the embodiment of the present invention preferably contains 45 to 65 mass % of Z as a constituent fatty acid, more preferably 48 to 63 mass %, and even more preferably 50 to 60 mass %.

[0065] The fat C used in the production of the oil-based food fat composition of the embodiment of the present invention is preferably a highly hydrogenated vegetable oil, more preferably a highly hydrogenated palm-based oil (such as highly hydrogenated palm oil), a highly hydrogenated oil with a U content of 80 mass% or more (such as highly hydrogenated rapeseed oil or highly hydrogenated soybean oil), or a highly hydrogenated hyerucic acid rapeseed oil, and even more preferably a highly hydrogenated hyerucic acid rapeseed oil.

[0066] The triglyceride content of fats and oils can be measured by gas chromatography (JAOCS, vol. 70, 11, 1111-1114 (1993)), silver ion column-HPLC (J. High Resol. Chromatogr., 18, 105-107 (1995)), and gas chromatography (AOCS Ce5-86). The fatty acid content of fats and oils can be measured by gas chromatography (in accordance with AOCS Ce1f-96). The SFC of fats and oils can be measured in accordance with 2.2.9-2003 Solid Fat Content (NMR Method) of "Standard Test Methods for the Analysis of Fats, Oils and Oils" compiled by the Japan Oil Chemists' Society. The iodine value of fats and oils can be measured in accordance with "2.3.4.1-2013 Iodine Value (Wyss-Cyclohexane Method)" in "Standard Methods for the Analysis of Fats, Oils and Related Materials (compiled by the Japan Oil Chemists' Society)."

[0067] The oil-based food fat composition according to an embodiment of the present invention is preferably used to produce oil-based foods such as chocolate, fillings, butter cream, shortening, margarine, fat spreads, etc. Furthermore, the oil-based food fat composition according to an embodiment of the present invention is more preferably used to produce non-tempering chocolate. Furthermore, the oil-based food fat composition according to an embodiment of the present invention is used to produce soft chocolate. In the present invention, soft chocolate refers to chocolate that has a creamy, custard-like consistency at 25°C, is plastic, and has a soft texture.

[0068] The fat and oil composition for oil-based foods according to an embodiment of the present invention is preferably used for producing baked oil-based foods. The fat and oil composition for oil-based foods according to an embodiment of the present invention is preferably a fat and oil composition for baked oil-based foods. In the present invention, the baked oily food refers to an oily food that is baked.

[0069] The oil and fat composition for oily foods according to the embodiment of the present invention is less likely to cause separation of the oil and fat and coarse crystals.

[0070] The oil-based food according to the embodiment of the present invention contains the oil and fat composition for oil-based foods according to the embodiment of the present invention. That is, the oil-based food according to the embodiment of the present invention is produced using the oil and fat composition for oil-based foods according to the embodiment of the present invention.

[0071] The oil-based food according to the embodiment of the present invention is preferably chocolate, filling, butter cream, shortening, margarine, or fat spread, more preferably chocolate, and even more preferably soft chocolate. In this invention, chocolate is not limited by the "Fair Competition Code for Labeling of Chocolates" (National Chocolate Industry Fair Trade Council) or other legal regulations, but refers to a food product made primarily from edible fats and sugars, with optional addition of cocoa components (cocoa mass, cocoa powder, etc.), dairy products, flavorings, emulsifiers, etc., produced through chocolate production processes (all or some of the mixing, micronizing, refining, temperature adjustment, molding, cooling, etc.), in which fats and oils form the continuous phase and which is substantially free of water (water content is preferably 3% by mass or less, more preferably 2% by mass or less, and even more preferably 1% by mass or less). Furthermore, the chocolate in this invention may be dark chocolate, milk chocolate, white chocolate, or colored chocolate.

[0072] The oil-based food product according to the embodiment of the present invention is preferably non-tempering chocolate. In the present invention, non-tempered chocolate refers to chocolate produced without tempering or seeding. In addition, seeding in the present invention refers to a method of adding stable crystals of cocoa butter or a cocoa butter equivalent (CBE) instead of tempering.

[0073] In the oil-based food according to an embodiment of the present invention, the oil and fat contained in the oil-based food preferably contains 30 to 100 mass %, more preferably 50 to 100 mass %, even more preferably 70 to 98 mass %, and most preferably 85 to 95 mass % of the oil and fat composition for oil-based foods according to an embodiment of the present invention. The fats and oils contained in the oil-based food of the present invention are the total fats and oils contained in the oil-based food. For example, when the oil-based food contains cocoa mass, whole milk powder, and fat A, the fat and oil is a mixture of cocoa butter contained in the cocoa mass, milk fat contained in the whole milk powder, and fat A. That is, the fats and oils contained in the oil-based food of the present invention include not only the fats and oils blended in, but also the fats and oils (cocoa butter, milk fat, etc.) contained in the oil-containing raw materials (cocoa mass, cocoa powder, whole milk powder, etc.).

[0074] The oily food according to an embodiment of the present invention preferably contains 20 to 65 mass % of oils and fats, more preferably 25 to 60 mass %, even more preferably 30 to 57 mass %, and most preferably 40 to 50 mass %.

[0075] In the oil-based food according to an embodiment of the present invention, the oil-and-fat contained therein preferably contains cocoa butter. In the oil-based food according to an embodiment of the present invention, the oil-and-fat contained therein preferably contains 0 to 30% by mass of cocoa butter, more preferably 0 to 25% by mass, even more preferably 2 to 20% by mass, and most preferably 5 to 10% by mass. When the cocoa butter content is within the above range, an oil-based food having a good flavor can be obtained. In the present invention, cocoa butter also includes cocoa butter derived from oil-containing raw materials such as cacao mass and cocoa powder.

[0076] The oil-based food according to the embodiment of the present invention preferably contains carbohydrates. In the present invention, carbohydrates refer to carbohydrates excluding dietary fiber. Specific examples of carbohydrates include sugars, sugar alcohols (maltitol, xylitol, erythritol, sorbitol, lactitol, mannitol, reduced starch syrup, etc.), starch, oligosaccharides, dextrin, etc. Furthermore, in the present invention, sugars refer to monosaccharides and disaccharides (glucose, fructose, galactose, sugar (sucrose), lactose, maltose, etc.). The carbohydrate used in the production of the oily food according to the embodiment of the present invention is preferably a sugar, more preferably sugar or lactose. The oily food according to the embodiment of the present invention preferably contains 25 to 65 mass % of carbohydrates, more preferably 28 to 63 mass %, and even more preferably 30 to 60 mass %.

[0077] In addition to fats and oils and carbohydrates, the oil-based food of the embodiment of the present invention can use ingredients that are generally blended into oil-based foods.Specifically, for example, dairy products such as whole milk powder and skim milk powder, cacao components such as cacao mass and cocoa powder, soybean flour, soy protein, processed fruit products, processed vegetable products, various powders such as matcha powder and coffee powder, gums, starches, emulsifiers such as lecithin, lysolecithin, enzymatically hydrolyzed lecithin, sucrose fatty acid esters, polyglycerol condensed ricinoleic acid esters, polyglycerol fatty acid esters, and sorbitan fatty acid esters, antioxidants, coloring agents, flavorings, etc. can be used.

[0078] The oily food according to the embodiment of the present invention can be produced by a conventionally known method. When the oil-based food according to an embodiment of the present invention is chocolate, it can be produced, for example, using oils and fats, cocoa components, sugars, dairy products, emulsifiers, etc. as raw materials through a mixing process, a micronization process (refining), a refining process (conching), a cooling process, etc. Furthermore, when the oil-based food according to an embodiment of the present invention is chocolate, it is preferably produced through a micronization process. Furthermore, when the oil-based food according to an embodiment of the present invention is chocolate, it is preferably produced without tempering or seeding.

[0079] The oily food according to the embodiment of the present invention is less likely to cause separation of oil and fat and grains. In the present invention, grains refer to particles (coarse crystals of fats and oils) that occur in oily foods.

[0080] The oily food according to the embodiment of the present invention can also be baked before use, and the oily food according to the embodiment of the present invention is preferably a baked oily food.

[0081] The oil-based food according to the embodiment of the present invention can be used for a composite food. Note that the composite food in the present invention refers to a composite food obtained by combining an oil-based food with another food.

[0082] Examples of other foods that can be used in the production of the composite food include bakery products such as donuts, sliced ​​bread, rolled buns, fruit bread, butter rolls, French bread, rolls, sweet buns, sweet dough, hardtack, muffins, bagels, croissants, and Danish pastry; confectioneries such as castella, waffles, boro, yatsuhashi, arare, fried rice crackers, karinto, sponge cake, roll cake, pound cake, baumkuchen, fruit cake, madeleines, choux pastries, eclairs, mille-feuille, pies, tarts, macarons, biscuits, cookies, crackers, sablés, marshmallows, steamed bread, pretzels, wafers, snacks, crepes, soufflés, and potato chips; and fruits such as bananas, apples, and strawberries.

[0083] The composite food can be produced by combining the oil-based food of the embodiment of the present invention with other foods using a conventionally known composite food production method. Methods for combining the oil-based food of the embodiment of the present invention with other foods include, for example, coating, filling, injecting, wrapping, sandwiching, and adhering. The composite food can also be produced by combining the oil-based food according to the embodiment of the present invention with pre-baked dough for bakery products, and then baking the combined dough. [Example]

[0084] The present invention will now be described with reference to examples, but the present invention is not limited to these examples.

[0085] [Analysis method] The triglyceride content of the oils and fats was measured by gas chromatography (JAOCS, vol. 70, 11, 1111-1114 (1993)), silver ion column-HPLC (J. High Resol. Chromatogr., 18, 105-107 (1995)), and gas chromatography (AOCS Ce5-86). The fatty acid content of the oils and fats was measured by gas chromatography (in accordance with AOCS Ce1f-96). The SFC of the oils and fats was measured in accordance with 2.2.9-2003 Solid Fat Content (NMR Method) of "Standard Test Methods for the Analysis of Fats, Oils and Oils" compiled by the Japan Oil Chemists' Society. The iodine value of the oils and fats was measured in accordance with "2.3.4.1-2013 Iodine value (Wiess-cyclohexane method)" of "Standard Methods for the Analysis of Fats, Oils and Related Materials (compiled by the Japan Oil Chemists' Society)."

[0086] [Production of random interesterified oil D1] 65 parts by mass of palm mid-melting point fraction (iodine value: 45) and 35 parts by mass of palm stearin (iodine value: 11) were mixed. The resulting mixed oil was subjected to random interesterification to obtain random interesterified oil D1 (X3 content: 31.2% by mass, X2U content: 43.1% by mass, XU2 content: 19.7% by mass, U3 content: 2.6% by mass, XXU / XUX mass ratio: 1.88, X2O / X2U mass ratio: 0.842, P / St mass ratio: 12.2, X content: 64.7% by mass, U content: 33.7% by mass). The transesterification was carried out according to a conventional method by thoroughly drying the raw oil and fat, adding sodium methoxide in an amount of 0.2% by mass based on the raw oil and fat, and then carrying out a reaction under reduced pressure at 120°C for 0.5 hours with stirring.

[0087] [Production of oils and fats A1] 95 parts by mass of random interesterified oil D1 and 5 parts by mass of palm mid-melting point fraction (iodine value 45, X3 content: 2.3% by mass, X2U content: 67.8% by mass, XU2 content: 22.8% by mass, U3 content: 3.0% by mass, XXU / XUX mass ratio: 0.124, X2O / X2U mass ratio: 0.849, P / St mass ratio: 9.37, X content: 53.0% by mass, U content: 45.2% by mass) were mixed. The resulting mixed oil was dry fractionated, and the high-melting point fraction was removed to obtain a low-melting point fraction. The low melting point part was deodorized to produce fat A1 (X3 content: 8.6% by mass, X2U content: 57.8% by mass, XXU / XUX mass ratio: 1.449, XU2 content: 26.0% by mass, U3 content: 3.4% by mass, XUX content: 23.6% by mass, XX U content: 34.2 mass%, X2O content: 48.3 mass%, X2O / X2U mass ratio: 0.836, X content: 55.2 mass%, Z content: 0.4 mass%, M content: 1.1 mass%, U content: 43.2 mass%, TFA content: 0.1 mass%).

[0088] [Other raw oils and fats] Palm middle melting point (iodine number 45, X3 content: 2.3% by mass, X2U content: 67.8% by mass, XU2 content: 22.8% by mass, U3 content: 3.0% by mass, XXU / XU X mass ratio: 0.124, X2O / X2U mass ratio: 0.849, P / St mass ratio: 9.37, X content: 53.0 mass%, U content: 45.2 mass%) was designated as fat a1. Soybean oil (properties: liquid at 20°C) was used as fat B1. Extremely hardened high erucic acid rapeseed oil (X+Z total content: 98.8% by mass, St+Z total content: 95.0% by mass, Z content: 55.2% by mass) was designated as fat C1. Extremely hardened palm oil (X+Z total content: 98.2 mass%, St+Z total content: 54.8 mass%, Z content: 0.6 mass%) was designated as fat / oil C2. Extremely hardened rapeseed oil (X+Z total content: 99.6% by mass, St+Z total content: 94.0% by mass, Z content: 2.8% by mass) was designated as fat / oil C3. A random interesterified oil of a mixture of 50 parts by mass of extremely hardened palm kernel olein oil and 50 parts by mass of extremely hardened palm stearin oil (X + Z total content: 69.0 mass%, St + Z total content: 35.0 mass%, Z content: 0.5 mass%) was designated as oil c1.

[0089] [Production of oil and fat composition] The melted fats and oils were mixed in the proportions shown in Tables 1 to 4 to produce fat and oil compositions. The fatty acid content and triglyceride content of the obtained oil and fat composition were measured according to the above-mentioned analytical methods. The measurement results are shown in Tables 5 to 8. The unit of blending is parts by mass, and the unit of content is % by mass (there is no unit for mass ratio).

[0090] [Evaluation of oil and fat separation] 37.2 g of each oil and fat composition and 2.8 g of cocoa butter were filled into a 100 mL beaker, melted at 60°C, and then mixed to obtain a mixed oil, which was used as an evaluation sample. Each evaluation sample was cooled and solidified by adjusting the temperature in the order of 1) to 5) below. After cooling and solidifying, each evaluation sample was stored at 20°C for 5 hours, and the state of the evaluation sample in the beaker was visually observed from directly to the side of the beaker to evaluate whether or not separation of the oil and fat had occurred. The evaluation was performed according to the following evaluation criteria. If the evaluation result was ○, it was determined that separation of the oil and fat was unlikely to occur. The evaluation results are shown in Tables 5 to 8. 1) Cool from 50°C to 25°C over 5 hours. 2) Cool from 25°C to 15°C over 5 hours. 3) Cool from 15°C to 10°C over 5 hours. 4) Cool from 10°C to 5°C over 15 hours. 5) Cool at 5°C for at least 15 hours.

[0091] <Evaluation criteria for oil and fat separation> ○: No liquid oil layer is observed. △: A liquid oil layer is partially observed. ×: A liquid oil layer is observed.

[0092] [Evaluation of fat and oil crystals] 37.2 g of each oil and fat composition and 2.8 g of cocoa butter were filled into a 100 mL beaker, melted at 60°C, and mixed to obtain a mixed oil, which was used as an evaluation sample. Each evaluation sample was cooled and solidified by adjusting the temperature in the following order 1) to 5). Each cooled and solidified evaluation sample was stored at 20°C for one week, and then the state of fat and oil crystals in the evaluation sample was observed. For the observation, a drop of the evaluation sample was placed on a cover glass, and a cover glass was further sandwiched from above to create a sample, which was visually observed to evaluate the presence or absence of coarse crystals. Evaluation was performed according to the following evaluation criteria. If the evaluation result was ◎ or ○, it was determined that coarse crystals were unlikely to occur. The evaluation results are shown in Tables 5 to 8. 1) Cool from 50°C to 25°C over 5 hours. 2) Cool from 25°C to 15°C over 5 hours. 3) Cool from 15°C to 10°C over 5 hours. 4) Cool from 10°C to 5°C over 15 hours. 5) Cool at 5°C for at least 15 hours.

[0093] <Evaluation criteria for fat and oil crystals> ◎: The crystals are generally fine. ○: There are some coarse crystals in some places, but the crystals are fine overall. △: Overall coarse crystals. ×: The crystals are coarsened overall.

[0094] [Table 1]

[0095] [Table 2]

[0096] [Table 3]

[0097] [Table 4]

[0098] [Table 5]

[0099] [Table 6]

[0100] [Table 7]

[0101] [Table 8]

[0102] As can be seen from Tables 5 to 8, the oil and fat compositions of the Examples were less likely to cause separation of oil and fat and large crystals. On the other hand, as can be seen from Tables 5 to 8, the oil and fat compositions of the comparative examples were prone to separation of the oil and fat or the formation of coarse crystals.

[0103] [Chocolate manufacturing] Chocolates with the formulations shown in Table 9 were produced using a standard chocolate manufacturing method (mixing, pulverizing, refining, and cooling) (the formulations are in mass %). All of the chocolates obtained were soft chocolates with a creamy, plastic texture like custard cream at 25°C. All of the chocolates obtained also had a moisture content of 3% by mass or less.

[0104] [Evaluation of fat separation in chocolate] Each chocolate was completely melted at 60°C, and the temperature was adjusted to 45°C for 10 minutes while stirring. 30 g of each chocolate was then poured into an A-PET cup (60 cc capacity) and cooled to 10°C for 30 minutes to solidify. Each chocolate was stored at 20°C and 28°C for 8 months, after which the separation of fats and oils from the chocolate was evaluated. Evaluation was performed according to the following evaluation criteria. If the evaluation result was ○, the chocolate was judged to be less susceptible to fat and oil separation. The evaluation results are shown in Table 9.

[0105] <Evaluation criteria for fat separation in chocolate> ○: No liquid oil seeps out of the chocolate. △: Liquid oil was partially exuded from the chocolate. ×: Oozing of liquid oil from the chocolate was observed.

[0106] [Evaluation of chocolate grains] Each chocolate was completely melted at 60°C, and the temperature was adjusted to 45°C for 10 minutes while stirring, after which 30g was poured into an A-PET cup (60cc capacity) and cooled to 10°C for 30 minutes to solidify. Each chocolate was stored at 20°C and 28°C for 8 months, and then evaluated for the presence or absence of grains in the chocolate. Evaluation was performed according to the following evaluation criteria. If the evaluation result was ○, the chocolate was judged to be less likely to develop grains. The evaluation results are shown in Table 9.

[0107] <Chocolate grain evaluation criteria> ○: No grains were generated. △: Grain is partially generated. ×: Grain is generated all over the surface.

[0108] [Table 9]

[0109] As can be seen from Table 9, the chocolates produced using the oil and fat compositions of the Examples were less susceptible to separation of oil and fat and grains.

Claims

1. An oil and fat composition for oil-based foods that satisfies the following conditions (a) to (g): (a) Contains 1 to 15 mass % of Y3. (b) The mass ratio of Y3 / Y3 of C50 or more is 0.35 or more. (c) Contains 5 to 30 mass % of X2U. (d) The mass ratio of XXU / XUX is 0.30 or more. (e) Contains 60 to 84 mass % of XU2 + U3. (f) The mass ratio of P / St is 2.35 or more. (g) Contains 10 to 38 mass % of XU2. In the above conditions (a) to (g), X, Y, U, P, St, Y3, Y3 of C50 or more, X2U, XUX, XXU, XU2, and U3 respectively represent the following. X: saturated fatty acid with 16 to 18 carbon atoms Y: saturated fatty acids with 8 to 22 carbon atoms U: unsaturated fatty acid with 18 carbon atoms P: Palmitic acid St: stearic acid Y3: Triglyceride with three Y molecules bonded Y3 having 50 or more carbon atoms: Y3 having 50 or more carbon atoms in the fatty acid residues constituting the Y3 X2U: Triglyceride with two X molecules and one U molecule bonded XUX: Triglyceride with X at the 1st and 3rd positions and U at the 2nd position XXU: Triglyceride in which X is bonded at the 1st and 2nd positions and U is bonded at the 3rd position, or triglyceride in which X is bonded at the 2nd and 3rd positions and U is bonded at the 1st position XU2: Triglyceride with one X molecule and two U molecules bonded U3: Triglyceride with three U molecules bonded

2. 2. The oil and fat composition for oil-based foods according to claim 1, wherein the solid fat content of the oil and fat is 3 to 30% at 10°C, 15% or less at 20°C, and 10% or less at 35°C.

3. The oil and fat composition for oil-based foods according to claim 1 or 2, wherein the oil-based food is chocolate.

4. An oil-based food obtained by using the oil and fat composition for oil-based foods according to claim 1 or 2.

5. The oily food according to claim 4, wherein the oily food is chocolate.

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