Oil and fat composition for frozen dessert coating chocolate

Abstract

To provide an oil and fat composition for frozen dessert coating chocolate, suitable for obtaining frozen dessert coated with chocolate, having good texture of chocolate when chewed, excellent in melting feeling of chocolate in the mouth, and giving good feeling of chocolate flavor.SOLUTION: An oil and fat composition for frozen dessert coating chocolate contains 65 mass% or more of laurin-based oil and fat. A ratio of saturated fatty acid in the constituent fatty acid total mass of total oil and fat contained in the oil and fat composition is 70-90 mass%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition for coating chocolate for frozen desserts. [Background technology]

[0002] Traditionally, chocolate has been used in a variety of confectioneries, in addition to being eaten on its own, and is available on the market. For example, there are a variety of chocolate-containing products, such as chocolate bars sandwiched inside confectioneries, chocolate pellets embedded in confectioneries, and thin chocolate coatings on the surface of confectioneries. One example is frozen confectioneries (frozen desserts) such as ice cream and ice creams, which are coated with chocolate on the surface. The chocolate used in these confectioneries often contains various vegetable oils and fats depending on the purpose.

[0003] For example, Patent Document 1 discloses that chocolate for ice cream coating is produced by a conventional method using cocoa, cacao mass, fats and oils, a sweetener, and an emulsifier as the main ingredients. It also discloses that by using a lauric acid-based soft oil fraction as the fat and oil in the production, with a solid fat index (SFI) of 20 to 35% at 5°C, 15 to 30% at 10°C, 10 to 25% at 15°C, 2 to 15% at 20°C, and 3% or less at 25°C, it is possible to reduce the basis weight without extending the drying time, thereby reducing costs. Patent Document 2 describes that cracking and sliminess can be suppressed by using a combination of coconut oil and rapeseed oil as oil and fat components in an oil-based food for coating frozen foods. Patent Document 3 describes that chocolate to be eaten at room temperature, which contains, among its oil components, 55 to 95% by mass of cocoa butter, 1 to 44% by mass of a palm mid-melting point fraction, and 0.2 to 15% by mass of a lauric fat, and has a softening point of 31°C or higher, has excellent shape retention and melts in the mouth, and has a good, intrinsic cacao flavor. Patent Document 4 describes that the fats and oils in chocolate used in frozen desserts in the form of granules, chips, or plates contain a total of 35 to 75% by mass of P2X triglyceride and PX2 triglyceride, and 5 to 45% by mass of triglycerides (CN32-CN44) in which the total carbon number of the fatty acids constituting the triglycerides is 32 to 44, and that the chocolate has an iodine value of 25 to 45 and is sandwiched in a plate-like shape in the center of a monaka-like ice cream, resulting in ice cream that has an appropriate chewiness and good melt-in-the-mouth texture. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 60-241853 [Patent Document 2] Japanese Patent Application Laid-Open No. 2004-065070 [Patent Document 3] Japanese Patent Application Laid-Open No. 2008-271885 [Patent Document 4] Japanese Patent Application Laid-Open No. 2012-034653 Summary of the Invention [Problem to be solved by the invention]

[0005] In chocolate-coated frozen desserts, the chocolate layer is on the outer surface of the dessert, so the flavor of the chocolate itself is more easily perceived when eaten than in desserts where the chocolate is contained within. Therefore, such frozen desserts are required to have a good flavor so that the flavor of the chocolate can be savored. They are also required to have a chewing sensation and a good melt-in-the-mouth texture so that the chocolate melts along with the dessert (i.e., the chocolate does not remain in the mouth for a long time after the dessert has melted). However, the fats and oils described in Patent Document 1 are intended to reduce the basis weight of the chocolate to be coated, and do not address the issues of texture, meltability, and flavor of the chocolate when coated on frozen desserts. Furthermore, the fractionated oil of the lauric fat used in Patent Document 1 is presumed to be palm kernel double olein based on its SFI value (estimated by comparing the SFC values ​​of palm kernel olein and palm kernel double olein with the SFI value of the fat and oil used in Patent Document 1, based on the fact that SFI and SFC tend to be similar or slightly lower (Oil Chemistry, Vol. 33, No. 3, pp. 162-165, 1984)). However, because this fat and oil have a low proportion of saturated fatty acids among their constituent fatty acids (Table 3 herein), there is concern that using it alone in chocolate for coating frozen desserts may result in a poor texture when chewed (see Comparative Example 2 herein). The oil-based food of Patent Document 2 contains a considerable amount of liquid oil in addition to lauric fats and oils, which results in a low ratio of saturated fatty acids among the constituent fatty acids in the oil and fat composition. When this oil-based food is used in chocolate coating for frozen desserts, there is a problem that the texture when chewed is inferior (see Comparative Example 2 in the present specification). The chocolate obtained using the fats and oils disclosed in Patent Document 3 is intended to be used at room temperature, and does not recognize its use in chocolate for coating frozen desserts or the problems that would arise from doing so. Furthermore, even if the fats and oils disclosed in Patent Document 3 are used in chocolate for coating frozen desserts, there is a problem in that the flavor of the chocolate cannot be fully felt (see Comparative Example 5 in the present specification). The chocolate in Patent Document 4 is used in the form of a chocolate slab that is sandwiched between ice cream on both sides, and does not recognize the problems that arise when it is used as chocolate to coat a frozen dessert. The properties required of chocolate slabs and chocolate to coat a frozen dessert are significantly different. Furthermore, even if a frozen dessert is coated with chocolate produced using the oil and fat composition disclosed in Patent Document 4, there is a problem in that the flavor of the chocolate cannot be fully felt (see Comparative Example 5 in the present specification).

[0006] The present invention has been made in view of the above problems, and aims to provide an oil and fat composition for coating chocolate on frozen desserts, which gives the chocolate a good texture when chewed, melts smoothly in the mouth, and allows the chocolate flavor to be tasted well, and is suitable for coating frozen desserts with chocolate. [Means for solving the problem]

[0007] The present inventors, through extensive efforts, have discovered that by coating a frozen confectionery (frozen dessert) with chocolate containing an oil and fat composition for coating chocolate for frozen desserts, which contains 65% by mass or more of a lauric oil and fat, and in which the proportion of saturated fatty acids in the total mass of constituent fatty acids of all the oils and fats contained in the oil and fat composition is 70% by mass to 90% by mass, a frozen dessert can be obtained that has a good chocolate texture when chewed, melts smoothly in the mouth, and allows the chocolate flavor to be tasted well, and have completed the present invention. That is, the present invention is as follows.

[0008] [1] An oil-and-fat composition for coating chocolate for frozen desserts, containing 65% by mass or more of a lauric oil-and-fat, The proportion of saturated fatty acids in the total mass of constituent fatty acids of all oils and fats contained in the oil and fat composition is 70% by mass to 90% by mass. The fat and oil composition for coating chocolate for frozen desserts. [2] The SFC at -20°C is 80% or more, and / or SFC at 20°C is 35% or less, and / or SFC at 30℃ is 1% or less, The fat and oil composition for coating chocolate for frozen desserts according to [1]. [3] The fat and oil composition for coating chocolate for frozen desserts according to [1] or [2], wherein the lauric fat and oil comprises a first lauric fat and oil containing less than 18% by mass of oleic acid as a constituent fatty acid. [4] The fat and oil composition for coating chocolate for frozen desserts according to [3], further comprising a lauric and / or palm fat and oil containing 18% by mass or more of oleic acid as a constituent fatty acid. [5] The oil-and-fat composition for coating chocolate for frozen desserts according to [4], wherein the lauric and / or palm-based oil-and-fat containing 18% by mass or more of oleic acid as a constituent fatty acid is a lauric oil-and-fat containing 18% by mass or more of oleic acid as a constituent fatty acid. [6] The oil-and-fat composition for coating chocolate for frozen desserts according to [4], wherein the lauric and / or palm-based oil-and-fat containing 18% by mass or more of oleic acid as a constituent fatty acid is a palm-based oil-and-fat containing 18% by mass or more of oleic acid as a constituent fatty acid. [7] A first lauric fat selected from the group consisting of coconut oil, palm kernel oil, palm kernel stearin, extremely hardened palm kernel oil, extremely hardened palm oil, and interesterified oils of one or more of these fats and oils, and a mixture of two or more of the above fats and oils; and a second lauric fat selected from the group consisting of palm kernel olein, palm kernel double olein, and interesterified oils of one or more of these fats and oils, and a mixture of two or more of the above fats and oils; or The present invention relates to a lauric fat selected from the group consisting of coconut oil, palm kernel oil, palm kernel stearin, extremely hardened palm kernel oil, extremely hardened palm oil, palm kernel olein, palm kernel double olein, and interesterified oils of one or more of these fats and oils, and mixtures of two or more of the above fats and oils, and a palm-based fat selected from the group consisting of palm oil, palm olein, palm double olein, palm super olein, palm stearin, palm mid fraction, extremely hardened oils of these fats and oils, and interesterified oils of one or more of these fats and oils, and mixtures of two or more of the above fats and oils, The fat and oil composition for coating chocolate for frozen desserts according to [1] or [2]. [8] The oil and fat composition for coating chocolate for frozen desserts according to any one of [1] to [7], which does not contain a liquid oil containing 65% by mass or more of unsaturated fatty acids as constituent fatty acids. [9] A chocolate for coating frozen desserts, comprising the oil and fat composition according to any one of [1] to [8].

[10] A frozen dessert comprising the chocolate for coating a frozen dessert according to [9]. [Effects of the Invention]

[0009] By using the oil and fat composition for coating chocolate for frozen desserts of the present invention, it is possible to obtain a chocolate-coated frozen dessert that has a good texture when chewed, melts smoothly in the mouth, and has a good chocolate flavor. DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, an embodiment of the present invention will be described. <<Definition>> <Frozen dessert> Frozen sweets (frozen desserts) are sweets that are eaten in a frozen or semi-thawed state, such as ice creams and frozen desserts (such as popsicles). In this specification and claims, ice cream refers to processed or frozen products made from milk or foods made from milk as the main ingredient, and contains 3.0% or more milk solids (excluding fermented milk), and is a concept that includes ice cream, ice milk, and lacto ice cream. In this specification and claims, among frozen confectioneries, ice cream refers to a product with a milk solid content of 15.0% or more and a milk fat content of 8.0% or more. Ice milk refers to a product with a milk solid content of 10.0% or more and a milk fat content of 3.0% or more. Lacto ice cream refers to a product with a milk solid content of 3.0% or more. Frozen dessert refers to a product with a milk solid content of less than 3.0%. When producing chocolate for coating frozen desserts from the oil-and-fat composition of the present invention, milk fat can be added in addition to vegetable oils and fats, as described below. However, when referring to an "oil-and-fat composition" in this specification and claims, unless otherwise specified, it means an oil-and-fat composition consisting of vegetable oils and fats (i.e., oils and fats excluding milk fat). Furthermore, the oil-and-fat composition of the present invention is an oil-and-fat composition to be used in chocolate to be coated on the surface of frozen desserts (to be mixed with chocolate or its raw materials to produce a chocolate containing the oil-and-fat composition to be coated on the surface of frozen desserts). In this specification and claims, unless otherwise specified, the term "oil-and-fat composition" means an oil-and-fat composition that does not contain oils and fats contained in chocolate to be mixed with the oil-and-fat composition or oils and fats derived from the raw materials of chocolate (for example, cacao butter or cocoa butter).

[0011] In the present specification and claims, "good texture" means that the hardness of the chocolate coating can be felt when chewing a chocolate-coated frozen dessert. The better the texture, the harder the chocolate can be felt when chewing, and therefore the stronger the sensation of the chocolate breaking apart (crackling sensation) in the mouth when chewed. The better the texture of the frozen dessert of the present invention, the more preferable it is. In the present specification and claims, "good melt-in-the-mouth" means that the chocolate melts quickly after being chewed and does not remain in the mouth. The better the melt-in-the-mouth property of the frozen dessert of the present invention, the better. In the present specification and claims, "good chocolate flavor" means that the chocolate flavor (sweetness, bitterness, milk flavor, cocoa flavor, etc.) can be felt well. The frozen dessert of the present invention is preferably such that the flavor of the chocolate coating on the surface can be felt as strongly as possible. In this specification and claims, the proportion of saturated fatty acids in the total mass of constituent fatty acids of all fats and oils contained in the fat and oil composition refers to the proportion (% by mass) of saturated fatty acids when all constituent fatty acids of all fats and oils contained in the fat and oil composition are taken as 100% by mass. Similarly, the proportion of other fatty acids (polyunsaturated fatty acids, oleic acid, etc.) in the total mass of constituent fatty acids of all fats and oils contained in the fat and oil composition refers to the proportion (% by mass) of the other fatty acids when all constituent fatty acids of all fats and oils contained in the fat and oil composition are taken as 100% by mass.

[0012] <Laurin-based oils and fats> In this specification and claims, lauric fats and oils are a general term for fats and oils containing 30% by mass or more of lauric acid as a constituent fatty acid, and include coconut oil, palm kernel oil, and fats and oils that have been subjected to hydrogenation, interesterification, fractionation, blending, or other treatments. <Palm-based oils> In this specification and claims, palm-based fats and oils are a general term for fats and oils derived from palm fruits, and include palm oil and fats that have been subjected to treatments such as hydrogenation, interesterification, fractionation, and blending. Specific examples of palm-based fats and oils include palm oil, palm olein, palm double olein, palm superolein, palm mid fraction, palm stearin, extremely hardened oils thereof, and interesterified oils of one or more of these fats and oils. Palm-based fats and oils do not include palm kernel oil, which is derived from palm kernels, its fractionated oils, its extremely hardened oils, and its interesterified oils. Palm-based fats and oils preferably contain 30% by mass or more of palmitic acid as a constituent fatty acid, more preferably 30 to 80% by mass, and even more preferably 30 to 60% by mass.

[0013] <<Oil and fat composition for coating chocolate for frozen desserts>> A first aspect of the present invention is an oil-and-fat composition for use in coating chocolate for frozen desserts, which contains 65% by mass or more of a lauric oil-and-fat, and wherein the proportion of saturated fatty acids in the total mass of constituent fatty acids of all the oils and fats contained in the oil-and-fat composition is 70% by mass to 90% by mass. The oil and fat composition of the present invention contains 65% by mass or more of lauric oil and fat, preferably 68% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, even more preferably 90% by mass or more, even more preferably 95% by mass or more, and may contain 100% by mass of lauric oil and fat.

[0014] Examples of lauric fats and oils include coconut oil, palm kernel oil, palm kernel olein, palm kernel double olein, palm kernel stearin, highly hardened palm oil, highly hardened palm kernel oil, and interesterified oils of one or more of these fats and oils. One type of lauric fat and oil may be used alone, or two or more types of lauric fats and oils may be used in combination. Palm kernel olein is a low-melting-point fraction of fat obtained by fractionating palm kernel oil. Palm kernel double olein is a low-melting-point fraction of fat obtained by further fractionating palm kernel olein. Palm kernel stearin is a high-melting-point fraction of fat obtained by fractionating palm kernel oil. Highly hydrogenated palm oil is palm oil that has been hydrogenated to an iodine value of 4 or less. Highly hydrogenated palm kernel oil is palm kernel oil that has been hydrogenated to an iodine value of 4 or less. The hardening process to obtain the highly hardened oil, i.e., the hydrogenation process, is a process to saturate unsaturated fatty acids by hydrogenation. The hydrogenation method can be appropriately carried out by a method known to those skilled in the art. For example, it can be carried out according to the method described in "The Practice of Edible Oil Production" (by Takaaki Miyagawa, Saiwai Shobo, first edition, first printing published on July 5, 1988).

[0015] The lauric fat preferably includes at least one selected from the group consisting of coconut oil, palm kernel oil, palm kernel olein, palm kernel double olein, and interesterified oils of one or more of these fats and oils; more preferably includes at least one selected from coconut oil, palm kernel oil, palm kernel olein, and interesterified oils of one or more of these fats and oils; even more preferably includes at least one selected from coconut oil, palm kernel oil, and palm kernel olein; even more preferably includes at least one selected from coconut oil and palm kernel oil; and even more preferably includes coconut oil.

[0016] <Saturated fatty acid content> In the oil and fat composition of the present invention, the proportion of saturated fatty acids in the total mass of constituent fatty acids of all oils and fats contained in the oil and fat composition is 70 to 90 mass%, preferably 75 to 90 mass%, more preferably 78 to 90 mass%, even more preferably 80 to 90 mass%, and even more preferably 82 to 90 mass%.

[0017] <Lauric fats and oils containing less than 18% by mass of oleic acid as a constituent fatty acid> In the oil-and-fat composition of the present invention, the lauric oil preferably contains a lauric oil containing less than 18% by mass of oleic acid as a constituent fatty acid (hereinafter, sometimes referred to as a first lauric oil). Examples of the first lauric oil include at least one oil selected from coconut oil, palm kernel oil, palm kernel stearin, highly hardened coconut oil, highly hardened palm kernel oil, and interesterified oils of one or more of these oils. Among these, at least one oil selected from coconut oil, palm kernel oil, and interesterified oils of one or more of these oils is preferred, with coconut oil or palm kernel oil being more preferred, and coconut oil being particularly preferred. The first lauric oil or fat is contained in the oil or fat composition in an amount of preferably 20% by mass or more, more preferably 20 to 90% by mass, even more preferably 25 to 85% by mass, even more preferably 25 to 80% by mass, even more preferably 25 to 75% by mass, even more preferably 30 to 70% by mass, and even more preferably 40 to 60% by mass.

[0018] <Oils and fats containing 18% or more by mass of oleic acid as a constituent fatty acid> Furthermore, the oil-and-fat composition of the present invention preferably further comprises, in addition to the first lauric oil-and-fat, a lauric and / or palm-based oil-and-fat containing 18% by mass or more of oleic acid as a constituent fatty acid. The lauric and / or palm-based oil-and-fat containing 18% by mass or more of oleic acid as a constituent fatty acid is contained in the oil-and-fat composition in an amount of preferably 80% by mass or less, more preferably 10 to 80% by mass, even more preferably 15 to 75% by mass, even more preferably 20 to 75% by mass, even more preferably 25 to 75% by mass, even more preferably 30 to 70% by mass, and even more preferably 40 to 60% by mass. The lauric and / or palm-based oils and fats containing 18% by mass or more of oleic acid as a constituent fatty acid may be lauric oils and fats containing 18% by mass or more of oleic acid as a constituent fatty acid, palm-based oils and fats containing 18% by mass or more of oleic acid as a constituent fatty acid, or both.

[0019] When the lauric and / or palm-based oils and fats containing 18% by mass or more of oleic acid as a constituent fatty acid include or are a lauric oil and fat containing 18% by mass or more of oleic acid as a constituent fatty acid (hereinafter sometimes referred to as a second lauric oil and fat), examples thereof include at least one oil and fat selected from the group consisting of palm kernel olein, palm kernel double olein, and interesterified oils of one or more of these oils and fats. Among these, palm kernel olein is preferred. When the second lauric oil-based fat is contained, the second lauric oil-based fat is contained in an amount of preferably 10 to 90 mass %, more preferably 15 to 85 mass %, even more preferably 20 to 80 mass %, even more preferably 25 to 75 mass %, even more preferably 30 to 70 mass %, and even more preferably 40 to 60 mass % in the oil-based fat composition. The oil and fat composition of the present invention preferably contains 10% by mass to 90% by mass of the first lauric oil and 10% to 90% by mass of the second lauric oil, more preferably 15% by mass to 85% by mass of the first lauric oil and 15% to 85% by mass of the second lauric oil, even more preferably 20% by mass to 80% by mass of the first lauric oil and 20% to 80% by mass of the second lauric oil, and even more preferably 25% by mass to 75% by mass of the first lauric oil and 25% to 85% by mass of the second lauric oil. It is even more preferable that the oil-and-fat composition contains 75% by mass of the second lauric oil, even more preferable that it contains 30% to 70% by mass of the first lauric oil and 30 to 70% by mass of the second lauric oil, even more preferable that it contains 40% to 60% by mass of the first lauric oil and 40 to 60% by mass of the second lauric oil, and even more preferable that it contains 45% to 55% by mass of the first lauric oil and 45 to 55% by mass of the second lauric oil, where the total amount of oils and fats in the oil-and-fat composition is 100% by mass. In addition, in the oil and fat composition of the present invention, the mass ratio of the first lauric oil and fat to the second lauric oil (first lauric oil:second lauric oil) is preferably 90:10 to 10:90, more preferably 80:20 to 20:80, even more preferably 75:25 to 25:75, even more preferably 70:30 to 30:70, even more preferably 60:40 to 40:60, and particularly preferably 50:50.

[0020] When the lauric and / or palm-based oils and fats containing 18% by mass or more of oleic acid as a constituent fatty acid include or are palm-based oils and fats containing 18% by mass or more of oleic acid as a constituent fatty acid, examples of the palm-based oils and fats include at least one oil and fat selected from the group consisting of palm midfraction, palm oil, palm olein, palm double olein, palm superolein, palm stearin, highly hardened palm oil, and interesterified oils of one or more of these oils and fats. Among these, the palm-based oils and fats are preferably one or more oils and fats selected from the group consisting of palm mid fraction, palm oil, palm olein, palm double olein, and palm super olein, more preferably one or more oils and fats selected from the group consisting of palm mid fraction, palm olein, palm double olein, and palm super olein, even more preferably one or more oils and fats selected from the group consisting of palm mid fraction and palm olein, and even more preferably palm mid fraction. When palm-based oil and fat is contained, the palm-based oil and fat content in the oil and fat composition is preferably 5 to 35 mass%, more preferably 10 to 35 mass%, even more preferably 10 to 30 mass%, even more preferably 10 to 25 mass%, and even more preferably 10 to 20 mass%. The oil-and-fat composition of the present invention preferably contains 65 to 95% by mass of the first lauric oil and 5 to 35% by mass of palm-based oil, more preferably 65 to 90% by mass of the first lauric oil and 10 to 35% by mass of palm-based oil, even more preferably 70 to 90% by mass of the first lauric oil and 10 to 30% by mass of palm-based oil, even more preferably 75 to 90% by mass of the first lauric oil and 10 to 25% by mass of palm-based oil, and even more preferably 80 to 90% by mass of the first lauric oil and 10 to 20% by mass of palm-based oil, where the total amount of oils and fats in the oil-and-fat composition is 100% by mass. In the oil and fat composition of the present invention, the mass ratio of the first lauric oil and fat to the palm-based oil and fat (first lauric oil and fat: palm-based oil and fat) is preferably 99:1 to 65:35, more preferably 95:5 to 65:35, even more preferably 90:10 to 65:35, even more preferably 90:10 to 70:30, even more preferably 90:10 to 75:25, and even more preferably 90:10 to 80:20. The oil-and-fat composition of the present invention may contain a palm-based oil and fat in addition to the first lauric oil and the second lauric oil and fat. When a palm-based oil and fat is contained in addition to the first lauric oil and the second lauric oil and fat, the palm-based oil and fat is contained in the oil-and-fat composition in an amount of preferably 35% by mass or less, more preferably 30% by mass or less, and even more preferably 20% by mass or less. There is no particular lower limit, but the palm-based oil and fat may be contained in an amount of 1% by mass or more, 5% by mass or more, or 10% by mass or more.

[0021] Palm stearin is a high-melting-point fraction of fat obtained by fractionating palm oil. Palm olein is a low-melting-point fraction of fat obtained by fractionating palm oil. Palm mid fraction is a high melting point fraction of fat obtained by further fractionating palm olein. Palm double olein and palm super olein are low-melting-point fractions of fats and oils obtained by fractionating palm olein.

[0022] The oil and fat composition of the present invention comprises (1) a first lauric oil and fat selected from the group consisting of coconut oil, palm kernel oil, palm kernel stearin, extremely hardened palm kernel oil, extremely hardened palm oil, and interesterified oils of one or more of these oils and fats, and a mixture of two or more of the above oils and fats, and a second lauric oil and fat selected from the group consisting of palm kernel olein, palm kernel double olein, and interesterified oils of one or more of these oils and fats, and a mixture of two or more of the above oils and fats, or (2) a first lauric oil and fat selected from the group consisting of coconut oil, palm kernel oil, palm kernel stearin, extremely hardened palm oil, extremely hardened palm oil, and interesterified oils of one or more of these oils and fats, and a mixture of two or more of the above oils and fats. and a palm-based fat selected from the group consisting of palm oil, palm olein, palm double olein, palm superolein, palm stearin, palm mid fraction, these extremely hardened oils, and interesterified oils of one or more of these oils and fats, and a mixture of two or more of the above oils and fats. Among these, (1) preferably contains a first lauric oil selected from the group consisting of coconut oil and palm kernel oil, and a second lauric oil selected from the group consisting of palm kernel olein and palm kernel double olein, more preferably contains a first lauric oil selected from the group consisting of coconut oil and palm kernel oil, and palm kernel olein, and even more preferably contains coconut oil and palm kernel olein. The mass ratio of the first lauric oil to the second lauric oil in (1) (first lauric oil:second lauric oil) is not particularly limited, but is preferably 90:10 to 10:90, more preferably 80:20 to 20:80, even more preferably 75:25 to 25:75, even more preferably 70:30 to 30:70, even more preferably 60:40 to 40:60, and particularly preferably 50:50. (2) preferably contains a lauric oil selected from the group consisting of coconut oil, palm kernel oil, and palm kernel olein, and a palm-based oil selected from the group consisting of palm mid fraction and palm olein, more preferably contains a lauric oil selected from the group consisting of coconut oil and palm kernel oil, and a palm-based oil selected from the group consisting of palm mid fraction and palm olein, even more preferably contains a lauric oil selected from the group consisting of coconut oil and palm kernel oil, and a palm mid fraction, and even more preferably contains coconut oil and a palm mid fraction. The mass ratio of lauric oil and palm oil in (2) (lauric oil:palm oil) is not particularly limited, but is preferably 99:1 to 65:35, more preferably 95:5 to 65:35, even more preferably 90:10 to 65:35, even more preferably 90:10 to 70:30, even more preferably 90:10 to 75:25, and even more preferably 90:10 to 80:20.

[0023] Each of the lauric fats and oils or mixtures thereof may be obtained by interesterifying each of the lauric fats and oils or mixtures thereof, or may not be interesterified, but it is preferable that it is not interesterified. Each of the palm-based oils and fats or a mixture thereof may be obtained by interesterifying each of the palm-based oils and fats or a mixture thereof, or may not be interesterified, but it is preferable that it is not interesterified.

[0024] <Liquid oil> In the present specification and claims, liquid oil refers to an oil or fat containing 65% by mass or more of unsaturated fatty acids as constituent fatty acids. Liquid oil is usually liquid at room temperature (20°C). Therefore, liquid oil is preferably an oil or fat having a melting point lower than 20°C. Note that oils and fats corresponding to lauric oils and palm oils are not included in the liquid oil. The oil and fat composition of the present invention may or may not contain liquid oil, but it is preferable that it does not contain liquid oil, since this makes it easier to obtain a chocolate for coating frozen desserts with a good texture. Specific examples of liquid oils include high oleic rapeseed oil, high erucic rapeseed oil, rapeseed oil, high oleic sunflower oil, sunflower oil, high oleic safflower oil, soybean oil, corn oil, cottonseed oil, safflower oil, olive oil, linseed oil, sesame oil, perilla oil, grapeseed oil, rice oil, pumpkin seed oil, avocado oil, macadamia nut oil, almond oil, walnut oil, and oils and fats obtained by fractionating, blending, interesterifying, etc. The oil and fat composition of the present invention may or may not contain these oils and fats, but it is preferable that it does not contain them.

[0025] <Solid fat content (SFC)> The SFC (unit: %) can be measured as follows based on the Standard Method for Analysis of Fats, Oils and Fat (2.2.9-2013, solid fat content (NMR method)). That is, the fat composition is kept at 60°C for 30 minutes to completely melt the fat composition, and then cooled to -20°C and kept overnight. Thereafter, the fat composition is kept at each temperature range for 30 minutes, and the SFC is measured. The SFC can be measured, for example, using Model: MQC manufactured by Oxford.

[0026] The oil and fat composition of the present invention preferably has an SFC at −20° C. of 80% or more, more preferably 90% or more, and even more preferably 94% or more. When the SFC at −20° C. is within the above range, a chocolate for coating frozen desserts having an excellent texture is easily obtained.

[0027] The oil and fat composition of the present invention preferably has an SFC of 35% or less, more preferably 10 to 34%, and even more preferably 18 to 33% at 20° C. When the SFC at 20° C. is within the above range, it is easy to obtain a chocolate for coating frozen desserts that has excellent melt-in-the-mouth texture and flavor.

[0028] The oil and fat composition of the present invention preferably has an SFC of 1% or less, preferably 0.8% or less, and more preferably 0.7% or less at 30° C. When the SFC at 30° C. is within the above range, a chocolate for coating frozen desserts that has excellent melt-in-the-mouth texture and flavor is easily obtained.

[0029] <Content of saturated fatty acids with 18 or more carbon atoms> In the oil and fat composition of the present invention, the proportion of saturated fatty acids having 18 or more carbon atoms relative to the total mass of constituent fatty acids of all the oils and fats contained in the oil and fat composition is preferably 10% by mass or less, preferably 1 to 8% by mass, and even more preferably 2 to 6% by mass. When the proportion of saturated fatty acids having 18 or more carbon atoms is within the above range, it is easy to obtain a chocolate for coating frozen desserts that has excellent melt-in-the-mouth texture and flavor.

[0030] <Polyunsaturated fatty acid content> In the oil and fat composition of the present invention, the proportion of polyunsaturated fatty acids in the total mass of constituent fatty acids of all oils and fats contained in the oil and fat composition is preferably 5.0 mass% or less, more preferably 4.0 mass% or less, even more preferably 3.3 mass% or less, and even more preferably 3.0 mass% or less. There is no particular lower limit to the proportion of polyunsaturated fatty acids, and the proportion of polyunsaturated fatty acids may be 0% by mass or more, 0.1% by mass or more, 0.5% by mass or more, 1.0% by mass or more, 1.5% by mass or more, or 2.0% by mass or more.

[0031] <Oleic acid content> In the oil and fat composition of the present invention, the proportion of oleic acid (cisC18-1) in the total mass of the constituent fatty acids of all the oils and fats contained in the oil and fat composition is preferably 5 to 25 mass%, more preferably 6 to 20 mass%, even more preferably 7 to 18 mass%, and even more preferably 8 to 15 mass%.

[0032] <Other optional ingredients> In addition to the above components, the oil or fat composition of the present invention may contain other components as needed, as long as the effects of the present invention are not impaired. Examples of other components include additives such as antioxidants, emulsifiers, flavoring agents, and coloring agents.

[0033] The oil and fat composition of the present invention may be a composition obtained by simply mixing the above-mentioned oils and fats, or may be a composition obtained by mixing the above-mentioned oils and fats and then interesterifying, but a mixture (not interesterified) is preferred. In this specification and claims, unless otherwise specified, the term "oil and fat composition" is used to encompass both a composition obtained by simply mixing the above-mentioned oils and fats, and a composition obtained by mixing the above-mentioned oils and fats and then interesterifying. Among these, the oil and fat composition of the present invention is preferably a composition obtained by not interesterifying the above-mentioned oils and fats after mixing (i.e., a mixed oil and fat obtained by mixing the above-mentioned oils and fats). The interesterification can be carried out using methods known in the art, such as chemical interesterification and enzymatic interesterification.

[0034] <Application> The oil and fat composition of the present invention can be suitably used in the production of chocolate for coating part or all of the surface of frozen desserts. Among frozen desserts, the oil and fat composition of the present invention can be suitably used in the production of chocolate for coating part or all of the surface of ice creams and / or frozen desserts, and is more suitably used in the production of chocolate for coating part or all of the surface of ice creams. Preferably, the oil and fat composition of the present invention can be used in the production of chocolate for coating part or all of the outer surface of frozen desserts on a stick, and is more suitably used in the production of chocolate for coating part or all of the outer surface of ice creams on a stick (ice cream stick). Frozen desserts on a stick (ice cream stick) can be produced by pouring ingredients for the frozen dessert (ice cream) into a mold, inserting a stick (preferably a wooden or plastic stick), and freezing. Examples of the shape of the frozen dessert on a stick include rectangular parallelepipeds and cylindrical shapes. Chocolate containing the oil and fat composition of the present invention is suitably used to coat part or all of the outer surface of rectangular parallelepipeds or cylindrical frozen desserts on a stick.

[0035] <<Chocolate for coating frozen desserts>> A second aspect of the present invention is a chocolate for coating frozen desserts, which contains the above-mentioned fat and oil composition. The method for producing the chocolate for coating frozen desserts of the present invention is not particularly limited, and known methods can be used. For example, the chocolate for coating frozen desserts of the present invention can be produced by melting and mixing the above-mentioned fat and oil composition with commercially available chocolate. Alternatively, the chocolate can be produced by mixing the above-mentioned fat and oil composition with chocolate raw materials, such as cacao components (cocoa mass, cocoa powder, cocoa butter), sugars, various powdered foods such as powdered milk, emulsifiers, flavorings, and colorants, followed by a micronization step, a refining step, a cooling step, etc. Preferably, the chocolate for coating frozen desserts of the present invention contains the above-mentioned fat and oil composition, cocoa mass and / or cocoa powder and / or cocoa butter, and may further contain powdered milk and / or an emulsifier. There are no particular restrictions on the amount of the above-mentioned oil-and-fat composition contained in the chocolate for coating frozen desserts, but for example, the oil-and-fat composition may be contained in the chocolate for coating frozen desserts in an amount of 5 to 70% by mass, 10 to 60% by mass, 15 to 55% by mass, 20 to 50% by mass, 30 to 50% by mass, or 35 to 45% by mass. There are no particular restrictions on the ratio of the above-mentioned oil-and-fat composition used in the production of chocolate to the oil-and-fat contained in chocolate (cacao mass) or the oil-and-fat derived from the raw materials of chocolate (cacao butter or cocoa butter), but it may be, for example, 40:60 to 90:10, 50:50 to 80:20, or 60:40 to 70:30 (mass ratio).

[0036] <<Frozen desserts>> A third aspect of the present invention is a frozen dessert comprising a chocolate for coating a frozen dessert, which contains the above-mentioned oil and fat composition. In the frozen dessert of the third aspect, a part or all of the periphery of the frozen dessert is coated with the chocolate for coating a frozen dessert. The method for coating a frozen dessert with the chocolate for coating frozen desserts of the present invention is not particularly limited, and any known method can be used. For example, the chocolate for coating frozen desserts can be heated to 30 to 50°C to melt, and then coated by applying, spraying, dipping, immersing, or the like to a part or the whole of the frozen dessert. Examples of frozen desserts include ice creams and frozen desserts. Among these, ice creams are preferred. Furthermore, as the frozen dessert, frozen desserts on a stick are preferred, and ice creams on a stick are more preferred. [Example]

[0037] <<Preparation of each oil>> The oils and fats used in the oil and fat compositions of Examples 1 to 7 and Comparative Examples 1 to 5 were prepared according to the following method. (Lauric oils and fats) Palm oil: Palm oil that had been bleached and deodorized was used. Palm kernel olein: Palm kernel olein that had been bleached and deodorized was used. Palm kernel oil: Palm kernel oil that has been subjected to a hardening process, bleached, and deodorized. (Palm oil) Palm mid fraction: Palm mid fraction that had been bleached and deodorized was used. Palm olein: Palm olein that had been bleached and deodorized was used. (oils and fats other than those mentioned above) Corn oil: Corn oil that had been bleached and deodorized was used. <<Preparation of oil and fat composition>> The fats and oils prepared as described above were blended in the proportions (% by mass) shown in Tables 1 and 2 to obtain fat and oil compositions for coating chocolate for frozen desserts in Examples 1 to 7 and Comparative Examples 1 to 5. Some of the constituent fatty acids of the fats and oils used in Examples 1 to 7 and Comparative Examples 1 to 5 are excerpted and shown in Tables 3 and 4. The content % of the constituent fatty acids in Tables 1 to 4 is % by mass.

[0038] [Table 1]

[0039] [Table 2]

[0040] [Table 3]

[0041] [Table 4]

[0042] <<Physical Properties>> The fatty acid composition and SFC of the oils and fats and oil and fat compositions used in Examples 1 to 7 and Comparative Examples 1 to 5 were measured by the following methods. <Fatty acid composition> The fatty acid composition of each oil and fat and oil composition was measured in accordance with the Standard Methods for Analysis of Fats and Oils (2.4.2.3-2013, Fatty Acid Composition (Capillary Gas Chromatography)). The gas chromatography apparatus used was a Shimadzu GC-2010 model, and the column used was a GL Sciences TC-70.

[0043] <sfc> The solid fat content (SFC, unit: %) of each of the oil and fat compositions of Examples 1 to 7 and Comparative Examples 1 to 5 was measured as follows based on the Standard Method for Analysis of Fats, Oils, and Related Materials (2.2.9-2013, Solid Fat Content (NMR Method)). That is, the oil and fat composition was kept at 60°C for 30 minutes to completely melt the oil and fat composition, and then cooled to -20°C and kept overnight. Thereafter, the temperature was raised from -20°C in increments of 5°C, and the composition was kept at each temperature for 30 minutes, and the SFC value was measured. The results are shown in Tables 1 and 2.

[0044] <<Making frozen dessert coating chocolate>> Each of the fat and oil compositions (40.0 parts by mass) of Examples 1 to 7 and Comparative Examples 1 to 5 was melted and mixed with 60.0 parts by mass of commercially available pure milk chocolate (containing sugar, cocoa mass, whole milk powder, and cocoa butter; 33% by mass of cocoa butter derived from the cocoa mass and cocoa butter in the pure milk chocolate, milk fat derived from whole milk powder:cocoa butter derived from cocoa mass and cocoa butter=10:90; no other vegetable fats or oils) to obtain a chocolate coating for frozen desserts. (Frozen dessert production and chocolate evaluation) Each frozen dessert coating chocolate, which had been adjusted to 40°C, was used to coat the entire surface of a commercially available bar-type vanilla ice cream (45 ml) to obtain a chocolate-coated frozen dessert. The chocolate-coated frozen desserts were stored at -20°C for 24 hours and then evaluated.

[0045] <<Evaluation Test>> <Texture> The resulting chocolate-coated frozen desserts were eaten and evaluated for texture by five panelists according to the following evaluation criteria. 3 points: The texture is good, and there is a strong sense of the chocolate cracking in your mouth when chewing. 2 points: The texture is fairly good, and there is a fairly strong sense of the chocolate cracking in the mouth when chewing. 1 point: The texture is bad, and the feeling of the chocolate breaking apart in the mouth when chewing is weak. The average scores of the five panelists were calculated, and an average of 2.5 points or more was rated as excellent (A), 1.5 to less than 2.5 was rated as good (B), and less than 1.5 was rated as failing (C). The results are shown in Tables 1 and 2.

[0046] <Melts in your mouth> The resulting chocolate-coated frozen desserts were eaten and evaluated for melt-in-the-mouth texture by five panelists according to the following evaluation criteria. 3 points: Melts easily in the mouth. 2 points: Does not melt in the mouth. 1 point: It doesn't melt in your mouth very well. The average of the evaluation scores of the five panelists was calculated, and an average of 2.5 points or more was rated as excellent (A), and an average of less than 2.5 was rated as failing (C). The results are shown in Tables 1 and 2.

[0047] <flavor> The resulting chocolate-coated frozen desserts were eaten and evaluated for flavor by five panelists according to the following evaluation criteria. 4 points: Very strong chocolate flavor. 3 points: Strong chocolate flavor. 2 points: The chocolate flavor is a little weak. 1 point: The chocolate flavor is weak. The average evaluation scores of the five panelists were calculated, and an average of 3.5 points or more was rated as excellent (A), 2.5 to less than 3.5 was rated as good (B), and less than 2.5 was rated as failing (C). The results are shown in Tables 1 and 2.

[0048] <<Results>> As is clear from the results shown in Tables 1 and 2, the frozen desserts coated with chocolate produced from the oil and fat compositions of Comparative Examples 1 and 4 had a high proportion of saturated fatty acids in the constituent fatty acids of the oil and fat composition, and the chocolate did not melt easily in the mouth when eaten. Furthermore, the frozen dessert coated with chocolate produced from the oil and fat composition of Comparative Example 4 also had a weak chocolate flavor. The frozen dessert coated with chocolate produced from the oil and fat composition of Comparative Example 2 had a low proportion of saturated fatty acids in the total mass of the constituent fatty acids of the oil and fat composition, and the chocolate did not have a sufficient texture when chewed. The frozen desserts coated with chocolate produced from the oil and fat compositions of Comparative Examples 3 and 5 had a low proportion of lauric oil and fat, and the flavor of the chocolate coated on the frozen dessert was not felt as strongly. In contrast, the chocolate-coated frozen desserts produced from the oil and fat compositions of Examples 1 to 7 had a saturated fatty acid ratio of 70 to 90% by mass to the total mass of the constituent fatty acids of the oil and fat in the oil and fat composition, and the lauric oil and fat ratio in the oil and fat composition was 70% by mass or more, so the texture and melt-in-the-mouth texture of the chocolate when chewed were good, and the chocolate flavor was also felt strongly. The above results demonstrate that the frozen dessert coated with chocolate produced using the oil and fat composition of the present invention has a good chocolate texture when chewed, the chocolate melts easily in the mouth, and the chocolate flavor is also pleasant to taste. [Industrial Applicability]

[0049] According to the present invention, it is possible to obtain a chocolate-coated frozen dessert that has a good chocolate texture when chewed, melts smoothly in the mouth, and has a good chocolate flavor. Therefore, the present invention is extremely useful industrially.< / sfc>

Claims

1. An oil-and-fat composition for coating chocolate for frozen desserts, comprising 65% by mass or more of a lauric oil-and-fat, The proportion of saturated fatty acids in the total mass of constituent fatty acids of all oils and fats contained in the oil and fat composition is 70% by mass to 90% by mass. The fat and oil composition for coating chocolate for frozen desserts.

2. The SFC at -20°C is 80% or more, and / or the SFC at 20°C is 35% or less, and / or The SFC at 30°C is 1% or less. The fat and oil composition for coating chocolate for frozen desserts according to claim 1.

3. The oil-and-fat composition for coating chocolate for frozen desserts according to claim 1, wherein the lauric oil-and-fat comprises a first lauric oil-and-fat containing less than 18% by mass of oleic acid as a constituent fatty acid.

4. The oil-and-fat composition for coating chocolate for frozen desserts according to claim 3, further comprising a lauric and / or palm-based oil-and-fat containing 18% by mass or more of oleic acid as a constituent fatty acid.

5. 5. The oil-and-fat composition for coating chocolate for frozen desserts according to claim 4, wherein the lauric and / or palm-based oil-and-fat containing 18% by mass or more of oleic acid as a constituent fatty acid is a lauric oil-and-fat containing 18% by mass or more of oleic acid as a constituent fatty acid.

6. 5. The oil-and-fat composition for coating chocolate for frozen desserts according to claim 4, wherein the lauric and / or palm-based oil-and-fat containing 18% by mass or more of oleic acid as a constituent fatty acid is a palm-based oil-and-fat containing 18% by mass or more of oleic acid as a constituent fatty acid.

7. a first lauric fat selected from the group consisting of coconut oil, palm kernel oil, palm kernel stearin, extremely hardened palm kernel oil, extremely hardened palm oil, interesterified oils of one or more of these fats and oils, and mixtures of two or more of the above fats and oils; and a second lauric fat selected from the group consisting of palm kernel olein, palm kernel double olein, interesterified oils of one or more of these fats and oils, and mixtures of two or more of the above fats and oils; or The present invention comprises a lauric fat selected from the group consisting of coconut oil, palm kernel oil, palm kernel stearin, extremely hardened palm kernel oil, extremely hardened palm oil, palm kernel olein, palm kernel double olein, and interesterified oils of one or more of these fats and oils, and a palm-based fat selected from the group consisting of palm oil, palm olein, palm double olein, palm super olein, palm stearin, palm mid fraction, extremely hardened oils of these fats and oils, and interesterified oils of one or more of these fats and oils, and a mixture of two or more of these fats and oils, The fat and oil composition for coating chocolate for frozen desserts according to claim 1.

8. 2. The oil and fat composition for coating chocolate for frozen desserts according to claim 1, which does not contain a liquid oil containing 65% by mass or more of unsaturated fatty acids as constituent fatty acids.

9. A chocolate for coating frozen desserts, comprising the oil and fat composition according to any one of claims 1 to 8.

10. A frozen dessert comprising the chocolate for coating frozen desserts according to claim 9.

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