Oily foods for use in combination with foods containing moisture

Abstract

The present invention aims to provide an oily food product that remains soft without solidifying even at refrigerated temperatures, does not seep through when in contact with foods containing moisture, and has a good glossy appearance and flavor. [Solution] The present invention provides, (a) The total amount of saturated fatty acids with 16 to 24 carbon atoms in the oil of oily foods is 15 to 33% by mass. (b) Linoleic acid makes up 20-40% by mass of the oil content in oily foods. (c) The moisture content is less than 3% by mass. (d) The oil content is 35-70% by mass. (e) A glycerin fatty acid ester containing 40% or more by mass of behenic acid is contained in an oily food product at a concentration of 0.1 to 2% by mass. By satisfying all of the conditions (a) to (e), we found that it is possible to provide an oily food product that remains soft at refrigerated temperatures, does not ooze, and has a good appearance, gloss, and flavor.

Description

Technical Field

[0001] The present invention relates to an oil-based food for combination with a food containing moisture.

Background Art

[0002] In Western confectionery, foods with a water-based continuous phase that contain a large amount of saccharides and water, such as chocolate sauce and caramel sauce, are used. In addition, among Western confectionery, water-containing chocolates such as ganache and raw chocolate are widely used because of their good melt-in-the-mouth property.

[0003] As an application related to a water-based sauce, for example, Patent Document 1 exists. In Patent Document 1, it describes "a water-soluble sauce characterized by containing swollen sweet potato fiber having a solid content of 0.15% by mass or more and 0.2% by mass or less and having a viscosity of 2500 cp or more". As an application related to a water-in-oil emulsified sauce, for example, Patent Documents 2 to 3 exist. In Patent Document 2, it describes "a water-in-oil emulsion containing 10 to 40% by mass of edible oil, 0.5 to 5.0% by mass of a hydrophilic emulsifier having an HLB of 12 to 16, and water, and having a viscosity at 5°C of 6,000 mPa·s or more, for use in cold confectionery". In Patent Document 3, it describes "a frozen confectionery containing 5 to 5500 ppm by mass of polyglycerol condensed ricinoleic acid ester". In addition, Patent Document 4 describes an oil-in-water emulsion, an oil-based food material for combination, and a method for producing the same.

Prior Art Documents

Patent Documents

[0005] The present invention aims to provide an oily food product that remains soft without solidifying even at refrigerated temperatures, does not bleed when in contact with moisture-containing foods, and has a good glossy appearance and flavor.

[0006] In Western-style confectionery, not only the flavor but also the appearance is considered extremely important. Confectionery with a good appearance has advantages such as increasing consumer purchasing intent, and can therefore be very useful. Caramel sauces, which are water-based and contain a large amount of sugar and water, and are used in Western-style confectionery, may seep out when used as a topping or filling for the confectionery. Similarly, hydrated chocolate, which is an oil-in-water emulsion, is also used in Western-style confectionery, but like water-based caramel sauces, it may also seep out. Therefore, it was conceivable to prepare a caramel sauce with a continuous phase that is water-based using an anhydrous fat-based (oil-based food) ingredient. However, it was anticipated that the oil-based food would become too hard, causing it to crack when combined with Western-style confectionery. [Means for solving the problem]

[0007] The inventors diligently considered the possibility that solving the aforementioned problem would lead to further market expansion. As a result, the inventors concluded that, (a) The total amount of saturated fatty acids with 16 to 24 carbon atoms in the oil of oily foods is 15 to 33% by mass. (b) Linoleic acid makes up 20-40% by mass of the oil content in oily foods. (c) The moisture content is less than 3% by mass. (d) The oil content is 35-70% by mass. (e) A glycerin fatty acid ester containing 40% or more by mass of behenic acid is contained in an oily food product at a concentration of 0.1 to 2% by mass. By satisfying all of the conditions (a) to (e), the above-mentioned problems were solved and the present invention was completed.

[0008] Furthermore, Patent Document 1 is an application for a water-based water-soluble sauce and was therefore not relevant. Patent Documents 2 and 3 are oil-in-water emulsions containing 3% by mass or more of water and were not relevant in completing an oily food product with less than 3% by mass of water, such as the present invention. Patent Document 4 did not contain any description of use in chilled Western-style confectionery such as the present invention.

[0009] In other words, the present invention is (1) Oily food for combination with food containing moisture that satisfies all of the following conditions (a) to (e), (a) The total amount of saturated fatty acids with 16 to 24 carbon atoms in the oil of oily foods is 15 to 33% by mass. (b) Linoleic acid makes up 20-40% by mass of the oil content in oily foods. (c) The moisture content is less than 3% by mass. (d) The oil content is 35-70% by mass. (e) A glycerin fatty acid ester containing 40% or more by mass of behenic acid is contained in an oily food product at a concentration of 0.1 to 2% by mass. (2) Furthermore, the oily food according to claim 1 that satisfies the following condition (f), (f) After 4 days at 5°C, the hardness is between 30g and 1200g. However, the hardness is measured using a rheometer under the conditions of a 10mm diameter circular plunger and a table speed of 5cm / min. (3) A method for producing an oily food for combination with a food containing water, wherein oils and fats are blended to satisfy the following conditions (a) and (b), and all of the conditions (c) to (e), (a) The total amount of saturated fatty acids with 16 to 24 carbon atoms in the oil of oily foods is 15 to 33% by mass. (b) As a constituent fatty acid in the oil component of the oily food, linoleic acid is 20 to 40% by mass, (c) The moisture content is less than 3% by mass, (d) The oil content is 35 to 70% by mass, (e) 0.1 to 2% by mass of a glycerin fatty acid ester containing 40% by mass or more of behenic acid is blended in the oily food, (4) A food comprising a combination of a food containing moisture and an oily food satisfying all of the following conditions (a) to (e), (a) As a constituent fatty acid in the oil component of the oily food, the total amount of saturated fatty acids having 16 to 24 carbon atoms is 15 to 33% by mass, (b) As a constituent fatty acid in the oil component of the oily food, linoleic acid is 20 to 40% by mass, (c) The moisture content is less than 3% by mass, (d) The oil content is 35 to 70% by mass, (e) The oily food contains 0.1 to 2% by mass of a glycerin fatty acid ester containing 40% by mass or more of behenic acid, (5) A method for improving the gloss of an oily food in contact with a food containing moisture, which satisfies all of the following conditions (a) to (e), (a) As a constituent fatty acid in the oil component of the oily food, 15 to 33% by mass of the total amount of saturated fatty acids having 16 to 24 carbon atoms is blended, (b) As a constituent fatty acid in the oil component of the oily food, 20 to 40% by mass of linoleic acid is blended, (c) The moisture content is less than 3% by mass, (d) The oil content is 35 to 70% by mass, (e) 0.1 to 2% by mass of a glycerin fatty acid ester containing 40% by mass or more of behenic acid is blended in the oily food, It relates to the above.

Effect of the Invention

[0010] According to the present invention, it is possible to provide an oily food that is soft without solidifying even in the refrigerated temperature range, does not seep even when in contact with a food containing moisture, and has good appearance gloss and flavor.

Mode for Carrying Out the Invention

[0011] ■Oily food for combination with food containing moisture The oily food in the present invention refers to a food in which (c) the moisture content is less than 3% by mass and the continuous phase is oil or fat. Preferably, the moisture content is less than 2%. The moisture is measured by the sea sand method. More preferably, the oily food in the present invention is an oily food characterized by being used in combination with chilled confectionery and foods used in chilled confectionery in the refrigerated temperature range. The refrigerated temperature range refers to a temperature range of 0 to 15°C. More preferably, it is preferably 1 to 13°C, still more preferably 2 to 10°C, and most preferably 3 to 7°C. The term "for combination" as used herein refers to uses such as for coating, overcoating, line drawing, and for sandwiching between mousse and whipped cream, etc., on top of chilled confectionery, baked confectionery topped on chilled confectionery, creams such as whipped cream, etc. In the present invention, in particular, uses for coating, overcoating, or line drawing are preferred, and more preferably overcoating or line drawing is preferred.

[0012] The food containing moisture is not particularly limited as long as it is a food such as chilled confectionery, baked confectionery topped on chilled confectionery, and creams that are distributed, stored, and sold in the refrigerated temperature range, but more preferably, it is confectionery such as éclair, choux cream, mousse, pudding, cakes, tarts, crepes, jelly, etc., baked confectionery such as biscuits, cookies, pretzels used in confectionery, nuts, whipped cream, custard cream, cheese cream, chocolate cream, etc. In the present invention, in particular, it is preferable to combine with foods such as creams containing a large amount of moisture, such as custard cream and whipped cream. According to the Japanese Food Standard Ingredients Table 2020 Edition (Eighth Edition, Ministry of Education, Culture, Sports, Science and Technology), the moisture content of custard cream is 61.8% by mass, and the moisture content of whipped cream is 43.7 to 44.3% by mass. The moisture content of the food containing moisture is preferably 40 to 70% by mass, more preferably 42 to 65% by mass, and still more preferably 45 to 60% by mass. Despite being combined with foods containing moisture, the oily food according to the present invention does not bleed, does not leave an oily residue on the surface of the oily food, and provides an oily food with a good glossy appearance. In this invention, the glossiness of an oily food refers to the state in which the oils and fats contained in the oily food have not solidified at refrigerated temperatures and remain fresh and moist.

[0013] The oily foods in this invention are not subject to any regulations ("Fair Competition Rules Regarding Labeling of Chocolates") or legal restrictions, and include various chocolates, processed oils and fats foods, and chocolate products that use animal and vegetable oils other than cocoa butter. Oily foods can be prepared by conventional methods by appropriately blending raw materials such as cocoa mass, cocoa butter, cocoa, edible oils and fats, sugars, milk powder, emulsifiers, and flavorings.

[0014] ■Oils and fats The fats and oils used in the present invention can be any of the fats and oils commonly used in chocolates and oily foods. For example, various vegetable oils and oils such as cocoa butter, palm oil, rapeseed oil, sunflower oil, shea butter, soybean oil, cottonseed oil, safflower oil, olive oil, rice oil, sesame oil, high erucic acid rapeseed oil, corn oil, high oleic sunflower oil, medium-chain triglyceride (MCT) oils and oils, kapok oil, coconut oil, palm kernel oil, etc., animal fats and oils such as milk fat, beef tallow, lard, fish oil, whale oil, etc., algae oil, fats and oils derived from microbial fermentation, and processed fats and oils such as hydrogenated oils, fractionated oils, and transesterified oils thereof can be used, and these can be used in appropriate combinations.

[0015] The oil content in the oily food of the present invention (d) must be 35 to 70% by mass, including the oil content contained in raw materials other than the oils and fats mentioned above. Preferably it is 38 to 65% by mass, more preferably 40 to 60% by mass, and even more preferably 44 to 55% by mass. Therefore, the lower limit can preferably be 36% by mass or more, 38% by mass or more, 40% by mass or more, 41% by mass or more, 42% by mass or more, 43% by mass or more, 44% by mass or more, or 45% by mass or more. Furthermore, the upper limit can be 70% by mass or less, 68% by mass or less, 65% by mass or less, 60% by mass or less, 58% by mass or less, 57% by mass or less, or 55% by mass or less. By having the oil content in the range of 35 to 70% by mass as described above, an oily food with good softness at refrigerated temperatures and good workability can be obtained. Furthermore, the oil content in raw materials other than the oils and fats mentioned above refers to the total mass percentage including all oils contained in, for example, cocoa mass and whole milk powder.

[0016] ■ Constituent fatty acids The oily food according to the present invention has as its constituent fatty acids in the total oil content, including the oil content contained in raw materials other than the above-mentioned oils and fats, (a) The total amount of saturated fatty acids with 16 to 24 carbon atoms is 15 to 33% by mass. (b) Linoleic acid is 20-40% by mass, It is characterized by satisfying the conditions (a) and (b) above. Preferably, (a) the total amount of saturated fatty acids having 16 to 24 carbon atoms is 19 to 30% by mass, and more preferably, (a) the total amount of saturated fatty acids having 16 to 24 carbon atoms is 21 to 28% by mass. (a) When the total amount of saturated fatty acids having 16 to 24 carbon atoms is 15 to 33% by mass, a desirable effect is that oil separation on the surface of the oily food is suppressed, and the oily food can be obtained that is soft without solidifying, easy to spoon, and has a good glossy appearance. Furthermore, preferably (b) the linoleic acid content is 22-35% by mass, and more preferably 25-33% by mass. The constituent fatty acids of the oils and fats were prepared by preparing fatty acid methyl esters in accordance with the method specified in "Standard Methods for Analysis of Oils and Fats 2.4.1.2 Methyl Esterification Method (Boron Trifluoride-Methanol Method)" established by the Japan Oil Chemists' Society, and measured in accordance with "Standard Methods for Analysis of Oils and Fats 2.4.2.3 Fatty Acid Composition (Capillary Gas Chromatography Method)" established by the Japan Oil Chemists' Society.

[0017] ■ Oil phase SFC Furthermore, the SFC (solid fat content) of the oil phase in oily foods is preferably 1-30% at 0°C, 1-30% at 5°C, 10% or less at 10°C, and 10% or less at 15°C. More preferably, it is 1.5-15% at 0°C, 1.2-10% at 5°C, 0.5-8% at 10°C, and 0.5-8% at 15°C, and even more preferably 2-10% at 0°C, 1.5-7% at 5°C, 1-4% at 10°C, and 1-8% at 15°C. In this invention, the oil phase refers to a mixture of oil and emulsifier in oily foods. By keeping the SFC within the above range, it is possible to obtain oily foods that remain soft without solidifying even at refrigerated temperatures, and that have a better appearance, gloss, and flavor. In this invention, SFC (solid fat content) is measured according to the AOCS Official Method Ce 1h-05 method, by melting the oil by heating at 60°C for 15 minutes or more, solidifying it by holding at 0°C for 60 minutes, and then measuring it after heating at each measurement temperature for 30 minutes.

[0018] ■Emulsifier The oily food of the present invention contains (e) a glycerin fatty acid ester containing 40% by mass or more of behenic acid. Preferably, it is a glycerin fatty acid ester containing 45 to 90% by mass of behenic acid, and more preferably, it is a glycerin fatty acid ester containing 50 to 85% by mass of behenic acid. Specifically, examples include monoglycerin fatty acid esters, diglycerin fatty acid esters, or polyglycerin fatty acid esters with a high degree of polymerization, all of which contain 40% or more behenic acid. In the present invention, it is particularly preferable to use a polyglycerin fatty acid ester containing 40% by mass or more behenic acid. Preferably, it is a polyglycerin fatty acid ester containing 45 to 90% by mass behenic acid, and more preferably, it is a polyglycerin fatty acid ester containing 50 to 85% by mass behenic acid. Furthermore, the measurement of the constituent fatty acids of the emulsifier will be performed in accordance with the sodium methoxide method (Standard Methods for Analysis of Fats and Oils 2.4.1.3-2013) as described in the Standard Methods for Analysis of Fats and Oils established by the Japan Oil Chemists' Society.

[0019] In the present invention, it is necessary to include 0.1 to 2% by mass of a glycerin fatty acid ester containing 40% by mass or more of the above-mentioned behenic acid in the oily food. More preferably, it is 0.2 to 1.5% by mass, and even more preferably 0.3 to 1% by mass. By including a predetermined amount of a glycerin fatty acid ester containing 40% by mass or more of behenic acid, a desirable effect can be obtained: the separation of oil from the surface of the oily food can be suppressed. Furthermore, commercially available glycerin fatty acid esters containing 40% by mass or more of behenic acid can be used. Specific examples include SY Glister HB-750 (manufactured by Sakamoto Pharmaceutical Co., Ltd.), Poem B-100 (manufactured by Riken Vitamin Co., Ltd.), SY Glister CV-23 (manufactured by Sakamoto Pharmaceutical Co., Ltd.), SY Glister CV-1L (manufactured by Sakamoto Pharmaceutical Co., Ltd.), TAISET-AD (manufactured by Taiyo Kagaku Co., Ltd.), and TAISET50 (manufactured by Taiyo Kagaku Co., Ltd.). Furthermore, in the present invention, it is preferable to use a polyglycerin fatty acid ester that has the effect of increasing viscosity, promoting crystallization, and promoting gelation.

[0020] In addition to the glycerin fatty acid ester containing 40% by mass or more of the above-mentioned behenic acid, emulsifiers can be used in combination, to the extent that they do not interfere with the effects of the present invention. Specifically, one or more emulsifiers selected from the group consisting of lecithin, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, and sorbitan fatty acid ester can be given as examples. The total amount of the above-mentioned glycerin fatty acid ester containing 40% by mass or more of behenic acid is preferably 0.3 to 3% by mass in the oily food, and more preferably 0.5 to 2% by mass.

[0021] ■ Hardness The oily food of the present invention preferably has a hardness of 30g to 1200g measured by a rheometer at 5°C for 4 days (10mm diameter circular plunger, table speed 5cm / min). More preferably, it is 50g to 1000g, and even more preferably 100g to 800g. The upper limit can preferably be 1200g or less, 1100g or less, 1000g or less, 900g or less, 800g or less, 700g or less, 600g or less, 500g or less, 450g or less, or 400g or less. The lower limit can preferably be 30g or more, 40g or more, 50g or more, 60g or more, 80g or more, 100g or more, 120g or more, 150g or more, 180g or more, or 200g or more. In this invention, the FUDOH Rheometer RTC-3002D manufactured by Rheotec Co., Ltd. can be used as an example. At 5°C for 4 days, a rheometer reading of 30g to 1200g indicates that the product has soft physical properties even in sensory evaluation at refrigerated temperatures. Furthermore, in one embodiment, when consumed with whipped cream used in chilled Western-style confectionery, there is no difference in hardness between the product and the whipped cream, allowing for a soft, oily food texture that is easy to spoon. As an example, the hardness of whipped cream (Gateau Levis 1035, manufactured by Fuji Oil Co., Ltd.) at 5°C, measured by a rheometer (FUDOH Rheometer RTC-3002D, manufactured by Rheotec Co., Ltd.), is 50g (10mm diameter circular plunger, table speed 5cm / min).

[0022] ■ Sugars The sugars used in this invention can be any sugars that can be used in oily foods and chocolates in general. Examples of sugars that can be added include sucrose, fructose, glucose, lactose, maltose, invert sugar, trehalose, sugar alcohols, corn syrup, corn syrup, dextrin, and lactose. Examples of sugar alcohols include monosaccharide alcohols such as erythritol, mannitol, sorbitol, and xylitol; disaccharide alcohols such as isomaltitol, maltitol, and lactitol; trisaccharide alcohols such as maltotriitol, isomalttriitol, and panitol; tetrasaccharide or higher sugar alcohols such as oligosaccharide alcohols; reduced starch hydrolysates; and reduced starch hydrolysates. In particular, in this invention, it is preferable to use one or more selected from the group consisting of sucrose, lactose, and dextrin. The amount of sugars in the oily food is preferably 1 to 60% by mass, and more preferably 5 to 55% by mass. When lactose is used, the lactose content in the oily food is preferably 0.1 to 30% by mass, and more preferably 0.5 to 20% by mass. Furthermore, the proportion of lactose in the total sugars contained in the oily food is preferably 10% or more, and more preferably 12% or more. By setting the lactose content as described above, it is possible to produce an oily food in which oil separation on the surface is further suppressed, even at refrigerated temperatures.

[0023] The oily food of the present invention is used in combination with foods containing moisture, and even when in contact with foods containing moisture such as whipped cream or custard cream, the oil does not separate on the surface of the oily food, even at refrigerated temperatures, resulting in a glossy appearance. Furthermore, oily food used as a topping, line drawing, or filling for chilled Western-style confectionery does not bleed, unlike foods with a continuous phase such as water-based caramel sauce. Furthermore, the oily food in this invention has good workability at refrigerated temperatures, suppresses oil separation, and has a glossy and pleasing appearance when used as a topping or for drawing lines. The good workability of the oily food at refrigerated temperatures allows for easy drawing lines or topping of foods containing moisture. Moreover, the good workability of the oily food at refrigerated temperatures allows it to be handled in the same way as foods such as caramel sauce, which has a water-based continuous phase. Furthermore, because the oily food of the present invention has a moisture content of less than 3% by mass (anhydrous), moisture transfer to baked goods and nuts used as toppings for chilled Western-style confectionery is suppressed, and the oily food also has the effect of suppressing the moisture from the baked goods and / or nuts.

[0024] Examples are described below. Unless otherwise specified, "%" and "parts" hereafter refer to "mass%" and "parts by mass," respectively. [Examples]

[0025] ○ Preparation of oily foods 1. Following the formulations in Tables 1-6, sugar, lactose, bitter sugar powder, starch hydrolysate, a portion of lecithin, and one-third of the fat mixture were mixed using a mixer with a hot water jacket. The dough from 2.1 was subjected to a roll refiner to atomize it, and the particle size was adjusted to approximately 16-22 μm using a micrometer. 3. The oily food was prepared by mixing the remaining oil mixture with the mixture while kneading it in a conche. The remaining lecithin and other emulsifiers were added after being heated and mixed with the remaining oil mixture during the conche process to melt them. 4. The oily foods used in the examples and comparative examples were prepared by letting the mixture stand in a refrigerator (3-7°C) for at least 4 days. The moisture content of the oily foods obtained in the examples and comparative examples was measured using the sea sand method. In both the examples and comparative examples, the moisture content of the oily foods was less than 3% by mass. In the case of Comparative Example 7, since it was clearly too hard to evaluate, the hardness measurement, SFC measurement of the oil phase, condition evaluation, and sensory evaluation described later were not performed.

[0026] ○ Measurement of hardness 100g of the oily food products obtained in the examples and comparative examples were filled into Clean Cup 120BL (manufactured by Rispack Co., Ltd., size: diameter 86 x height 40mm). Using a rheometer (manufactured by Rheotec Co., Ltd., FUDOH Rheometer RTC-3002D), the stress (g) at 5°C was measured under the conditions of a 10mm diameter circular plunger and a table speed of 5cm / min. Products with a maximum stress of 30g or more and 1200g or less were considered acceptable. If the oily food product was too soft to be measured, it was classified as "not reaching the lower limit of measurement". The measurement results are shown in Tables 1-6.

[0027] ○ Analysis of constituent fatty acids The constituent fatty acids in the oils of the oily foods of the examples and comparative examples were measured. For the measurement of constituent fatty acids, fatty acid methyl esters were prepared according to the method specified in "Standard Methods for Analysis of Fats and Oils 2.4.1.2 Methyl Esterification Method (Boron Trifluoride-Methanol Method)" established by the Japan Oil Chemists' Society, and measured according to "Standard Methods for Analysis of Fats and Oils 2.4.2.3 Fatty Acid Composition (Capillary Gas Chromatography Method)" established by the Japan Oil Chemists' Society. The results for (a) and (b) below are shown in Tables 1-6. (a) The total amount of saturated fatty acids with 16 to 24 carbon atoms as constituent fatty acids in the oil of oily foods. (b) Amount of linoleic acid as a constituent fatty acid in the oil of oily foods

[0028] ○ Measurement of SFC (Solid Fat Content) of the Oil Phase The solid fat content (SFC) was measured using a mixture of the oil content of the oily foods in the examples and comparative examples, and each emulsifier A to K (emulsifiers other than lecithin and sucrose fatty acid ester), as the oil phase. The measurement method used a BRUKER NMR the minispec mq20, following the AOCS Official Method Ce 1h-05 method. The oil was melted by heating at 60°C for 15 minutes or more, solidified by holding at 0°C for 60 minutes, and then measured after heating at each measurement temperature for 30 minutes. The measurement temperatures were 0°C, 5°C, 10°C, and 15°C. The measurement results are shown in Tables 1 to 6.

[0029] The following ingredients were used in the table. • The bitter sugar powder used was "Bitter Sugar Powder No. 1307A" (manufactured by Ikeda Sugar Refining Co., Ltd.). • For the starch hydrolysate, dextrin with a DE value of 18 was used. • Lecithin: "SLP Paste" (soy lecithin, manufactured by Tsuji Oil Co., Ltd.) was used. • Sucrose fatty acid ester: Ryoto Sugar Ester S770 (manufactured by Mitsubishi Chemical Corporation) was used. • Emulsifier A: "SY Glister CV-23" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used. • Emulsifier B: "SY Glister CV-1L" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used. • Emulsifier C: "TAISET50K" (manufactured by Taiyo Kagaku Co., Ltd.) was used. • Emulsifier D: "TAISET-AD" (manufactured by Taiyo Kagaku Co., Ltd.) was used. • Emulsifier E: "SY Glister HB-750" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used. • Emulsifier F: "Poem B-100" (manufactured by Riken Vitamin Co., Ltd.) was used. • Emulsifier G: "SY Glister THL-55" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used. Emulsifier G was a polyglycerin fatty acid ester containing 80% by mass or more of stearic acid. • Emulsifier H: "SY Glister MS-5S" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used. Emulsifier H was pentagricerin stearate monoester. • Emulsifier I: "SY Glister THL-15" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used. • Emulsifier J: "SY Glister THL-17" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used. • Emulsifier K: "SY Glister THL-44" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used. Emulsifiers A to F are glycerin fatty acid esters containing 40% by mass or more of behenic acid. Emulsifiers A to E are polyglycerin fatty acid esters containing 40% by mass or more of behenic acid. The constituent fatty acids in the emulsifier were measured in accordance with the sodium methoxide method (Standard Methods for Analysis of Fats and Oils 2.4.1.3-2013) as described in the Standard Methods for Analysis of Fats and Oils established by the Japan Oil Chemists' Society.

[0030] The oils and fats used were as follows. All oils and fats were manufactured by Fuji Oil Co., Ltd. • Oil A: Rapeseed oil (iodine value: 117) was used. • Oil B: Rice bran oil (iodine value: 103) was used. • Oil C: A blended oil consisting of 60 parts by mass of palm oil, 20 parts by mass of palm stearin (iodine value 30), and 20 parts by mass of highly hardened palm oil was mixed with 0.15 parts by mass of sodium methylate to obtain randomly transesterified oil. The obtained transesterified oil was fractionated with acetone to obtain a low-melting-point portion with an iodine value of 63. The obtained low-melting-point portion was purified according to a conventional method and used. • Oil D: Coconut oil (iodine value: 8.5) was used. • Oil E: Fractionated soft portion of palm kernel oil (iodine value: 26) was used. • Oil F: Hydrogenated coconut oil (iodine value: 1) was used. • Fats and oils G: Cocoa butter (iodine value: 36) was used. • Oil H: Fractionated soft portion of palm oil (iodine value: 67) was used. • Oils and fats I: Random transesterified oil was obtained by adding 0.15 parts by mass of sodium methylate to 100 parts by mass of oil and fat H. The obtained transesterified oil was refined according to a conventional method and used (iodine value: 67). • Oils and fats J: High-erucic acid rapeseed super-hydrogenated oil (iodine value: 1.3) was used.

[0031] Table 1. TIFF2026062327000001.tif199165

[0032] Table 2. TIFF2026062327000002.tif194164

[0033] Table 3. TIFF2026062327000003.tif187164

[0034] Table 4. TIFF2026062327000004.tif168165

[0035] Table 5. TIFF2026062327000005.tif191164

[0036] Table 6. TIFF2026062327000006.tif153164

[0037] ○ Evaluation The examples and comparative examples prepared in "Preparation of Oily Foods" were evaluated. The oily foods of the examples and comparative examples, stored in a refrigerator (5°C), were used to draw lines on top of whipped cream in clear cups. After drawing the lines, the clear cups were covered and stored at 5°C for 4 days. The condition and sensory evaluation were then performed according to the evaluation criteria below. The whipped cream used was made by adding 10% granulated sugar to Fuji Oil Co., Ltd.'s "Gateau Levis 1035" and whipping it in a KENMIX mixer (manufactured by Aikousha) until the specific gravity was approximately 0.4. 30g of this whipped cream was then filled into clear plastic cups. The moisture content of the whipped cream was measured using the sea sand method and was 51% by mass.

[0038] ○Evaluation method <Evaluation of the condition of oily foods> (1) Oil floating on the surface 3. Oil droplets remain on oily foods. 2 points: A small amount of oil droplets fall onto the whipped cream side. 1 point: Oil droplets from oily food have dripped down and accumulated on the rim of the clear cup. The evaluation was conducted on a three-point scale, with a score of 2 or higher considered a passing grade.

[0039] (2) Gloss of the exterior 3 points: The oily food has a good sheen and is clearly fresh. 2 points: The oily food has a good glossy appearance. 1 point: The oily food has a dull, matte appearance (or is solid and not soft). The evaluation was conducted on a three-point scale, with a score of 2 or higher considered a passing grade.

[0040] (3) Spoon Street Using a plastic spoon, the whipped cream and the oily food portion were scooped simultaneously. If the oily food portion was soft and there was little or no difference between it and the whipped cream, it was considered "good" and passed. Conversely, if the oily food portion was hard and there was a large difference between it and the whipped cream, it was considered "bad."

[0041] (4) Presence or absence of bleeding When oily food was drawn in a line on top of the whipped cream, bleeding was rated as "yes" if it bled, and no bleeding was rated as "no". A result of "no bleeding" was considered a passing grade.

[0042] In the condition evaluation, items that passed all of the following evaluations were considered to be of acceptable quality: (1) oiliness on the surface, (2) glossiness of the appearance, (3) ease of spooning, and (4) presence or absence of bleeding. The results are shown in Tables 7 to 12.

[0043] <Sensory evaluation> The sensory evaluation involved 10 panelists blindly tasting the product and conferring their evaluation of the flavor and texture of the oily food portion according to the following criteria. The panelists in this evaluation consisted of 10 experienced individuals who had previously been engaged in research on chocolate sauces and oily foods.

[0044] 3 points: very good 2 points: Good 1 point: Defective A three-level evaluation was conducted, and items with a score of 2 or higher were considered to be of acceptable quality. The results are shown in Tables 7-12.

[0045] Products that met the required quality standards based on both physical and sensory evaluations were deemed to have passed the final evaluation.

[0046] Table 7. Results TIFF2026062327000007.tif41164

[0047] Table 8. Results TIFF2026062327000008.tif38165

[0048] Table 9. Results TIFF2026062327000009.tif34164

[0049] Table 10. Results TIFF2026062327000010.tif37165

[0050] Table 11. Results TIFF2026062327000011.tif36165

[0051] Table 12. Results TIFF2026062327000012.tif39165

[0052] As shown in Tables 7-12, Examples 1-16 all passed the quality evaluations at 5°C for (1) oil separation on the surface, (2) gloss of appearance, (3) ease of spooning, (4) presence or absence of bleeding, and sensory evaluation, resulting in final approval. Furthermore, the oily foods of Examples 1-16 had a hardness within the range of 30g to 1200g, and were easy to draw lines on in whipped cream (51% water by mass, a food containing water). Examples 1, 8, 10, and 12 were oily foods that received very good evaluations in all categories: (1) surface oil separation 3 points, (2) appearance gloss 3 points, (3) good spoon penetration, (4) no seepage, and sensory evaluation 3 points. Furthermore, the oily foods of Examples 1 to 16 were oily foods in which oil separation was suppressed and appearance gloss was good. Comparative Examples 1-6 did not satisfy both conditions: (a) the total amount of saturated fatty acids with 16 to 24 carbon atoms was less than 15% by mass, and (b) the amount of linoleic acid was less than 20% by mass. Furthermore, oil separation was visually confirmed during refrigerated storage, and oil separation occurred in Comparative Examples 1, 3, 4, 8, 9, 10-13, which (1) had only one point of oil floating on the surface. Comparative Example 1 had the following characteristics in its oil: (a) the total amount of saturated fatty acids with 16 to 24 carbon atoms was less than 15% by mass, and (b) the amount of linoleic acid was less than 20% by mass. Its hardness at 5°C did not meet the lower limit of measurement, and it flowed, making it unsuitable for handling. There was one instance of oil floating on the surface (oil droplets flowing from the oily food and accumulating on the rim of the clear cup), which resulted in a failure to pass the inspection. Comparative Example 2 did not contain glycerin fatty acid ester containing 40% or more by mass of behenic acid, but the oily food was hard and difficult to spoon through. Furthermore, its glossiness was only 1 point, resulting in a failure. Comparative Examples 3 and 4 were unsuccessful because (a) the total amount of saturated fatty acids with 16 to 24 carbon atoms was less than 15% by mass. There was one point of oil floating on the surface (oil droplets flowing from the oily food and accumulating on the rim of the clear cup). Comparative Examples 5 and 6 had (a) a total amount of saturated fatty acids with 16 to 24 carbon atoms greater than 33% by mass. The oily food was hard and difficult to spoon. Furthermore, the gloss of the appearance was only 1 point, resulting in a failure. Comparative Example 7 involved preparing an oily food containing lauric acid, but it was clearly too hard and could not be evaluated, therefore it was deemed unacceptable. Comparative Example 7 also had (b) a linoleic acid content of less than 20% by mass. Comparative Example 8 did not contain (e) a glycerin fatty acid ester containing 40% by mass or more of behenic acid, and had one point of oil separation on the surface (oil droplets flowing from oily food and accumulating on the rim of the clear cup), and was therefore unsatisfactory. Comparative Examples 9 and 10 used an emulsifier different from glycerin fatty acid ester containing (e) behenic acid at a concentration of 40% by mass or more, and were found to have one instance of oil separation on the surface (oil droplets flowing from the oily food and accumulating on the rim of the clear cup), thus failing to meet the standards. Comparative Examples 11-13 used polyglycerin fatty acid esters, which are different emulsifiers from glycerin fatty acid esters containing 40% or more by mass of behenic acid and have a crystal-inhibiting function. Comparative Examples 11-13 failed because they showed one instance of oil separation on the surface (oil droplets flowing from the oily food and accumulating on the rim of the clear cup).

[0053] ○ Preparation of foods combining water-containing foods and oil-containing foods (i) Vanilla mousse, a chilled Western-style confectionery, was topped with (ii) whipped cream, and (iii) the oily food according to the present invention was sprinkled on top of it. Furthermore, (iv) crumble and sliced ​​almonds were added as toppings on the oily food, thus preparing a food that combines a water-containing food with an oily food. The preparation methods for (i) to (iv) are described below.

[0054] (i) Preparation of vanilla mousse Vanilla mousse was prepared according to the formulation shown in Table 13 and by conventional methods. The following ingredients were used in the table. • We used commercially available heavy cream with a 45% fat content.

[0055] Table 13. Formulation TIFF2026062327000013.tif59162

[0056] (ii) Preparation of whipped cream The whipped cream was prepared by mixing 60 parts of Gateau Levis 1035 (manufactured by Fuji Oil Co., Ltd.), 40 parts of 45% fat cream, and 8 parts of granulated sugar, and whipping it in a KENMIX mixer (manufactured by Aikousha). The moisture content of the whipped cream was 51% by mass and was measured using the sea sand method.

[0057] (iii) Preparation of oily foods Oily foods were prepared according to the formulations shown in Table 14, in accordance with the method described in "Preparation of Oily Foods" above. As a reference example, "Caramel Milk" (manufactured by Tsukuba Dairy Co., Ltd.), a commercially available caramel sauce (caramel syrup) in which the continuous phase containing a large amount of sugars and water is water-based, was used.

[0058] The following ingredients were used in the table. • Caramel powder with an oil content of 12.4% was used. • The bitter sugar powder used was "Bitter Sugar Powder No. 1307A" (manufactured by Ikeda Sugar Refining Co., Ltd.). • For the starch hydrolysate, dextrin with a DE value of 18 was used. • Lecithin: "SLP Paste" (soy lecithin, manufactured by Tsuji Oil Co., Ltd.) was used. • Sucrose fatty acid ester: "Ryoto Sugar Ester S770" (manufactured by Mitsubishi Chemical Corporation) was used. • Emulsifier A: "SY Glister CV-23" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used. Emulsifier A is a polyglycerin fatty acid ester containing 40% or more by mass of behenic acid. • Oil B: Rice bran oil (iodine value: 103) was used. • Oil C: A blended oil consisting of 60 parts by mass of palm oil, 20 parts by mass of palm stearin (iodine value 30), and 20 parts by mass of highly hardened palm oil was mixed with 0.15 parts by mass of sodium methylate to obtain randomly transesterified oil. The obtained transesterified oil was fractionated with acetone to obtain a low-melting-point portion with an iodine value of 63. The obtained low-melting-point portion was purified according to a conventional method and used.

[0059] Table 14. Formulation TIFF2026062327000014.tif168164

[0060] (iv) Preparation of topping (crumble) The dough used was made using the sugar batter method with 10 parts butter, 10 parts granulated sugar, 5 parts almond flour, and 15 parts cake flour, and then baked in an oven with top heat at 170°C and bottom heat at 170°C for 15 minutes. I also used commercially available sliced ​​almonds.

[0061] The evaluation was conducted using the same criteria as the "○ rating" mentioned above. (1) Oiliness on the surface, (2) Glossiness of the appearance, (3) Ease of spooning, (4) Presence or absence of bleeding, and all sensory evaluations were considered to meet the passing quality standards.

[0062] Table 15. Evaluation Results TIFF2026062327000015.tif43165

[0063] As shown in Table 15, the oily food of Example 17 passed all evaluations, including (1) oil separation on the surface, (2) gloss of appearance, (3) ease of spooning, (4) presence or absence of seepage, and sensory evaluation, at 5°C. Furthermore, the oily food of Example 17 exhibited suppressed oil separation at refrigerated temperatures and had a good gloss of appearance. Therefore, Example 17 was an oily food that remained soft at refrigerated temperatures, did not ooze, and had good gloss and flavor. Furthermore, despite being in contact with crumble (baked goods used as a topping) and sliced ​​almonds (nuts), the oily food of Example 17 did not cause the crumble and nuts to become soggy, and the baked goods retained their characteristic crisp texture, while the nuts retained their characteristic crunchiness. The commercially available caramel syrup used as a reference sample lacked gloss and was clearly seeping, thus failing the test. Regarding (1) oil separation on the surface, the reference sample did not contain any oil, so oil separation could not be evaluated.

[0064] Based on the above results, in the present invention, (a) The total amount of saturated fatty acids with 16 to 24 carbon atoms in the oil of oily foods is 15 to 33% by mass. (b) Linoleic acid makes up 20-40% by mass of the oil content in oily foods. (c) The moisture content is less than 3% by mass. (d) The oil content is 35-70% by mass. (e) A glycerin fatty acid ester containing 40% or more by mass of behenic acid is contained in an oily food product at a concentration of 0.1 to 2% by mass. By satisfying all of the conditions (a) to (e), we have found that it is possible to provide an oily food that remains soft without solidifying even at refrigerated temperatures, does not seep through when in contact with foods containing moisture, and has a good glossy appearance and flavor. Furthermore, we have found that even in foods combining moisture-containing foods and oily foods, the oily food according to the present invention remains soft without solidifying even at refrigerated temperatures, does not seep through when in contact with moisture-containing foods, and provides an oily food with good gloss and flavor. Moreover, we have found that in this food, even when baked goods and nuts used as toppings for chilled Western-style confectionery are in contact with the oily food, the baked goods and nuts do not become damp and maintain their characteristic good texture. Furthermore, we have found that the present invention makes it possible to provide oily foods in which oil separation is suppressed at refrigerated temperatures and which have a good glossy appearance. [Industrial applicability]

[0065] The present invention makes it possible to provide an oily food that remains soft without solidifying even at refrigerated temperatures, does not seep through when in contact with foods containing moisture, and has a good appearance, gloss, and flavor. Furthermore, the present invention makes it possible to provide an oily food that suppresses oil separation at refrigerated temperatures and has a good appearance, gloss.

Claims

1. An oily food product for use in combination with moisture-containing foods, which satisfies all of the following conditions (a) to (e). (a) The total amount of saturated fatty acids with 16 to 24 carbon atoms in the oil content of oily foods is 15 to 33% by mass. (b) Linoleic acid makes up 20-40% by mass of the oil content in oily foods. (c) The moisture content is less than 3% by mass. (d) The oil content is 35 to 70% by mass. (e) Contains 0.1 to 2% by mass of glycerin fatty acid ester containing 40% by mass or more of behenic acid in an oily food product.

2. Furthermore, the oily food according to claim 1, satisfying the following condition (f). (f) The hardness after 4 days at 5°C is between 30g and 1200g. However, the hardness is measured using a rheometer under the conditions of a 10 mm diameter circular plunger and a table speed of 5 cm / min.

3. A method for producing an oily food product for combination with a food product containing water, wherein oils and fats are blended to satisfy (a) and (b) below, and all of the conditions (c) to (e) are met. (a) The total amount of saturated fatty acids with 16 to 24 carbon atoms in the oil content of oily foods is 15 to 33% by mass. (b) Linoleic acid makes up 20-40% by mass of the oil content in oily foods. (c) The moisture content is less than 3% by mass. (d) The oil content is 35 to 70% by mass. (e) A glycerin fatty acid ester containing 40% or more by mass of behenic acid is added to the oily food in an amount of 0.1 to 2% by mass.

4. A food product comprising a food product containing moisture and an oily food product that satisfies all of the following conditions (a) to (e). (a) The total amount of saturated fatty acids with 16 to 24 carbon atoms in the oil content of oily foods is 15 to 33% by mass. (b) In oily foods, linoleic acid makes up 20-40% by mass of the constituent fatty acids in the oil. (c) The moisture content is less than 3% by mass. (d) The oil content is 35 to 70% by mass. (e) Contains 0.1 to 2% by mass of glycerin fatty acid ester containing 40% by mass or more of behenic acid in an oily food product.

5. A method for improving the gloss of oily foods that come into contact with moisture-containing foods, satisfying all of the following conditions (a) to (e). (a) The total amount of saturated fatty acids having 16 to 24 carbon atoms is 15 to 33% by mass as constituent fatty acids in the oil of the oily food. (b) The oil in the oily food contains 20 to 40% by mass of linoleic acid as a constituent fatty acid. (c) The moisture content is less than 3% by mass. (d) The oil content is 35 to 70% by mass. (e) A glycerin fatty acid ester containing 40% or more by mass of behenic acid is added to the oily food in an amount of 0.1 to 2% by mass.

Images