Oily food products

Abstract

The object of this invention is to provide a method for solving the problem of changes in the appearance and flavor of oily foods used in combination confectionery that occur over time, without using animal-derived materials. [Solution] It is an oily food, The oily food is characterized in that the proportion of SSU-type triglycerides to S2U-type triglycerides in the oil derived from plant materials is 2% by weight or more. Oily food product for confectionery combinations. However, S2U-type triglycerides refer to triglycerides in which two molecules of saturated fatty acids (S) with 16 to 22 carbon atoms and one molecule of unsaturated fatty acid (U) with 16 to 22 carbon atoms are bonded, while SSU-type triglycerides refer to triglycerides in which the fatty acids bonded at positions 1 and 2 are saturated fatty acids (S) with 16 to 22 carbon atoms and the fatty acid bonded at position 3 is an unsaturated fatty acid (U) with 16 to 22 carbon atoms, and triglycerides in which the fatty acids bonded at positions 2 and 3 are saturated fatty acids (S) with 16 to 22 carbon atoms and the fatty acid bonded at position 1 is an unsaturated fatty acid (U) with 16 to 22 carbon atoms.

Description

Technical Field

[0001] The present invention relates to an oily food for combined confectionery.

Background Art

[0002] Combined confectionery including an oily food and an oil-and-fat confectionery is a standard staple product in distributed confectionery. Examples of the oily food include chocolates. Examples of the oil-and-fat confectionery include baked confectionery such as biscuits and pretzels. In order to meet consumer demands, the combined confectionery often has a best-before date set for nearly one year, and it is required to minimize changes in appearance and flavor as much as possible within the best-before period.

[0003] The reasons for changes in the appearance and flavor of combined confectionery are diverse and cannot be uniformly determined, depending on the respective aspects of the oily food and oil-and-fat confectionery constituting the combined confectionery, the aspect of mutual combination, the storage conditions thereof, and the like, and one of such reasons includes the following. In general, the oily food of the combined confectionery often uses a high-melting-point fat with little liquid oil, while the oil-and-fat confectionery often uses a low-melting-point liquid oil. Accordingly, due to the difference in liquid oil component content between the two, migration of the liquid oil component occurs from the side with higher content to the side with lower content, bloom occurs on the surface of chocolates, and the flavor of chocolates deteriorates over time, which mechanism has been presumed.

[0004] Various solutions have been proposed for the above problem. For example, Non-Patent Document 1 describes a method in which adding 1 to 2% of milk fat to dark chocolate suppresses the polymorphic change (change from Form V to Form VI) that causes fat bloom. The reason why such polymorphic change is suppressed is considered to be that milk fat contains medium-chain fatty acids (C12:0 and C14:0) and longer-chain fatty acids (C16:0 and C18:0) (Non-Patent Document 1). As described above, blending milk fat into an oily food is also one of the solutions to such a problem.

[0005] On the other hand, the issue of "climate change" is being widely publicized in the mass media and by international organizations, and there are concerns that it may lead to a shortage of animal-derived ingredients. Furthermore, there are concerns that excessive consumption of animal fats may increase the risk of developing lifestyle-related diseases such as obesity, particularly in developed countries. To address these challenges, attempts are being made to find solutions through the use of plant-based ingredients. In this context, there is a need for solutions to the challenges in the field of compound confectionery technology, specifically regarding changes in appearance and flavor, by reducing the use of animal-derived ingredients such as milk fat. [Prior art documents] [Non-patent literature]

[0006] [Non-Patent Document 1] "Handbook of Confectionery Fats and Oils" by Ralph E. Timms, published by Koshobo Co., Ltd., February 14, 2010, 275 pages. [Overview of the project] [Problems that the invention aims to solve]

[0007] The object of this invention is to provide a method for resolving changes in appearance and flavor that occur over time in combination confectionery containing oily foods, without using animal-derived materials. [Means for solving the problem]

[0008] The inventors of the present invention conducted diligent research to solve the above problems and discovered that the above problems can be solved by using an oily food for combined confectionery, characterized in that the proportion of SSU-type triglycerides to S2U-type triglycerides in the oil content derived from plant materials in the oily food is 2% by weight or more. This led to the completion of the present invention.

[0009] In other words, the present invention encompasses the following: [1] An oily food product, characterized in that the proportion of SSU-type triglycerides to S2U-type triglycerides in the oil content derived from plant materials in the oily food product is 2% by weight or more, for use in combination confectionery. However, S2U-type triglycerides refer to triglycerides in which two molecules of saturated fatty acids (S) with 16 to 22 carbon atoms and one molecule of unsaturated fatty acid (U) with 16 to 22 carbon atoms are bonded, while SSU-type triglycerides refer to triglycerides in which the fatty acids bonded at positions 1 and 2 are saturated fatty acids (S) with 16 to 22 carbon atoms and the fatty acid bonded at position 3 is an unsaturated fatty acid (U) with 16 to 22 carbon atoms, and triglycerides in which the fatty acids bonded at positions 2 and 3 are saturated fatty acids (S) with 16 to 22 carbon atoms and the fatty acid bonded at position 1 is an unsaturated fatty acid (U) with 16 to 22 carbon atoms. [2] The oily food for combined confectionery according to [1], wherein the proportion of PPO-type triglycerides to P2O-type triglycerides in the oil derived from plant materials in the oily food is 5% by weight or more. However, P2O-type triglycerides refer to triglycerides in which two molecules of palmitic acid (P) and one molecule of oleic acid (O) are bonded, while PPO-type triglycerides refer to triglycerides in which the fatty acids bonded at positions 1 and 2 are palmitic acid (P) and the fatty acid bonded at position 3 is oleic acid (O), and triglycerides in which the fatty acids bonded at positions 2 and 3 are palmitic acid (P) and the fatty acid bonded at position 1 is oleic acid (O). [3] The oily food for combined confectionery according to [1], wherein the proportion of [PStO+StOP+OPSt] type triglycerides in the oil content derived from plant materials in the oily food is 0.6% by weight or more. However, [PStO+StOP+OPSt] type triglycerides refer to triglycerides in which one molecule of palmitic acid (P), one molecule of stearic acid (St), and one molecule of oleic acid (O) are bonded, while [PStO+OPSt] type triglycerides refer to triglycerides in which the fatty acids bonded at positions 1 and 2 are palmitic acid (P) and stearic acid (St), and the fatty acid bonded at position 3 is oleic acid (O), as well as triglycerides in which the fatty acids bonded at positions 2 and 3 are palmitic acid (P) and stearic acid (St), and the fatty acid bonded at position 1 is oleic acid (O). [4] An oily food for confectionery combination described in any one of items [1] to [3], wherein the oily food is chocolate. [5] An oily food for confectionery combination according to any one of items [1] to [3], wherein the oily food contains transesterified oils. [6] The oily food for confectionery combination according to [4], wherein the oily food contains transesterified oils. [7] A combination confectionery comprising an oily food and an oily confectionery, characterized in that the oily food has a ratio of SSU-type triglycerides to S2U-type triglycerides in the oil content derived from plant materials in the oily food of 2% by weight or more. However, S2U-type triglycerides refer to triglycerides in which two molecules of saturated fatty acids (S) with 16 to 22 carbon atoms and one molecule of unsaturated fatty acid (U) with 16 to 22 carbon atoms are bonded, while SSU-type triglycerides refer to triglycerides in which the fatty acids bonded at positions 1 and 2 are saturated fatty acids (S) with 16 to 22 carbon atoms and the fatty acid bonded at position 3 is an unsaturated fatty acid (U) with 16 to 22 carbon atoms, and triglycerides in which the fatty acids bonded at positions 2 and 3 are saturated fatty acids (S) with 16 to 22 carbon atoms and the fatty acid bonded at position 1 is an unsaturated fatty acid (U) with 16 to 22 carbon atoms. [8] A method for delaying changes in the appearance and flavor of a combination confectionery containing an oily food, by making the proportion of SSU-type triglycerides to S2U-type triglycerides in the oil derived from plant materials in the oily food 2% by weight or more. However, S2U-type triglycerides refer to triglycerides in which two molecules of saturated fatty acids (S) with 16 to 22 carbon atoms and one molecule of unsaturated fatty acid (U) with 16 to 22 carbon atoms are bonded, while SSU-type triglycerides refer to triglycerides in which the fatty acids bonded at positions 1 and 2 are saturated fatty acids (S) with 16 to 22 carbon atoms and the fatty acid bonded at position 3 is an unsaturated fatty acid (U) with 16 to 22 carbon atoms, and triglycerides in which the fatty acids bonded at positions 2 and 3 are saturated fatty acids (S) with 16 to 22 carbon atoms and the fatty acid bonded at position 1 is an unsaturated fatty acid (U) with 16 to 22 carbon atoms. [Effects of the Invention]

[0010] The present invention makes it possible to suppress changes in appearance and flavor that occur over time in combination confectionery containing oily foods, without using animal-derived materials. Preferably, the present invention makes it possible to suppress blooming and flavor deterioration of oily foods that occur over time in combination confectionery containing oily foods, without using milk fat. [Modes for carrying out the invention]

[0011] The present invention will be described in more detail below. In the claims and this specification, "~" means a value greater than or equal to a predetermined number (lower limit of the numerical range) and less than or equal to a predetermined number (upper limit of the numerical range). Furthermore, when upper and lower limits are indicated for a numerical range, these limits may be combined as appropriate, and the resulting numerical range will also be disclosed.

[0012] In the claims and specification, "oil-based food" refers to a food in which fats and oils form a continuous phase, and includes chocolates, buttercreams, and spreads. Preferably, it is chocolate. More preferably, it is tempered chocolate.

[0013] In the claims of this patent and in this specification, "chocolate" refers to a variety of foods defined by the Japan National Chocolate Industry Fair Trade Council, including "pure chocolate," "chocolate," "quasi-chocolate," and "chocolate-based foods," as well as "chocolate-like foods" consisting of fats and oils other than cocoa butter and edible materials other than cocoa solids, and other foods in which edible materials are dispersed on a fat base, such as matcha-flavored or strawberry-flavored foods using vegetable powder or fruit juice powder. The oily food of the present invention preferably contains 20 to 90% by weight of oil. The lower limit is more preferably 25%, 27%, 28%, 29%, and 30% by weight. On the other hand, the upper limit is 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, and 40% by weight. The moisture content of the oily food is preferably 20% by weight or less. More preferably 15% by weight or less, and even more preferably 12% by weight or less, 10% by weight or less, 8% by weight or less, 6% by weight or less, 4% by weight or less, and 3% by weight or less.

[0014] Chocolates, which are an example of the oily food products of the present invention, can be manufactured in the same manner as general chocolates. Specifically, for example, the chocolates can be obtained by appropriately selecting and mixing oils and fats with various powdered raw materials such as sugars, cocoa mass, cocoa butter, cocoa powder, and powdered milk, as well as raw materials such as emulsifiers, flavorings, and colorings, then performing a rolling process (a grinding process) and a conching or mixing process (a mixing process) by appropriately adding the remaining raw materials. Alternatively, manufacturing methods such as those in which the mixing and grinding processes are carried out in parallel using a ball mill or bead mill can also be used.

[0015] The oily food of the present invention essentially contains a plant-based material. The plant-based material is derived from a plant raw material. Examples of the plant raw material include seeds and beans such as soybean, pea, chickpea, mung bean, cacao bean, peanut, coconut, cashew nut, walnut, pecan nut, macadamia nut, almond, hazelnut, candlenut, Brazil nut, shea nut, hickory, pistachio, rapeseed, castor bean, cottonseed, flaxseed, sesame, lupine, safflower, avocado, rice, corn, peanut, safflower, olive, palm, palm kernel, coconut, and sunflower. The plant-based material may be the plant raw material itself, a processed product thereof, or an optional mixture of these. The processed product refers to, for example, a product obtained by subjecting the plant raw material to treatments such as fermentation, drying, roasting, pulverization, water addition, and extraction.

[0016] In a certain aspect (a), the plant-based material preferably contains a processed product produced from cacao beans. More preferably, it contains one or more selected from the group consisting of cacao mass, cacao butter, and cocoa powder. In a certain aspect (b), the plant-based material preferably contains a vegetable fat or oil obtained from a plant raw material. Examples of the vegetable fat or oil include palm oil, rapeseed oil, high-erucic rapeseed oil, sunflower oil, high-oleic sunflower oil, soybean oil, rice bran oil, corn oil, cottonseed oil, peanut oil, safflower oil, safflower oil, olive oil, sesame oil, linseed oil, palm kernel oil, coconut oil, medium-chain fatty acid-bound triglyceride (MCT), shea butter, sal butter, cacao butter and other vegetable fats and oils, as well as hydrogenated oils, fractionated oils, hydrogenated fractionated oils, fractionated hydrogenated oils, processed fats and oils subjected to transesterification, and mixed fats and oils of these. More preferably, it is produced from vegetable fats and oils such as palm oil, high-oleic sunflower oil, shea butter, and sal butter. It is further preferable that the plant-based material simultaneously satisfies the certain aspect (a) and the certain aspect (b).

[0017] The oily food of the present invention may contain food materials other than plant-based materials within a range that does not impair the effects of the present invention. Examples of the aforementioned food materials include animal-derived materials. Examples of the animal-derived materials include dairy products (such as cow milk, processed milk, fresh cream, skim milk, skim milk powder, concentrated skim milk, whole milk powder, butter milk powder, whey powder, natural cheese, and processed cheese), and animal fats and oils (such as beef tallow, lard, fish oil, whale oil, milk fat, as well as their hydrogenated oils, fractionated oils, hydrogenated fractionated oils, fractionated hydrogenated oils, processed fats and oils subjected to transesterification and the like, and further mixed fats and oils thereof). Note that the present invention aims to suppress changes in the appearance and flavor of the oily food that occur over time in oily foods used in combined confectionery, without using animal-derived materials, but does not necessarily exclude embodiments in which the oily food contains animal-derived materials in advance.

[0018] In certain embodiments, the oily food of the present invention can be a plant-based oily food. Note that the meaning of the term "plant-based" in the claims and the specification of the present patent does not only mean that no animal-derived materials are contained at all, and specifically, the content of animal-derived raw materials is preferably less than 50% by weight based on all raw materials. In a more preferred embodiment, the content of animal-derived raw materials is 40% by weight or less based on all raw materials. In a still more preferred embodiment, the content of animal-derived raw materials is 30% by weight or less, 20% by weight or less, 10% by weight or less, 5% by weight or less, 4% by weight or less, 3% by weight or less, 2% by weight or less, 1% by weight or less, or 0% by weight based on all raw materials.

[0019] The oily food of the present invention may contain emulsifiers, antioxidants, flavors, pigments and the like as food additives within a range that does not impair the effects of the present invention. As the aforementioned emulsifier, emulsifiers commonly used in the production of ordinary oily foods can be used. Examples thereof include glycerin fatty acid ester, sucrose fatty acid ester, organic acid monoglyceride fatty acid ester, polysorbate, polyglycerol condensed ricinoleic acid ester, and sorbitan fatty acid ester. Two or more of these may be used in combination.

[0020] The oily food of the present invention has a ratio of SSU-type triglycerides to S2U-type triglycerides in the oil derived from plant materials of 2% by weight or more. The lower limit of this ratio is preferably 2.2% by weight, more preferably 2.4% by weight, even more preferably 2.6% by weight, 2.8% by weight, 3.0% by weight, 3.2% by weight, 3.4% by weight, and most preferably 3.6% by weight. On the other hand, the upper limit is preferably 30% by weight, more preferably 25% by weight, even more preferably 22% by weight, 20% by weight, 18% by weight, 17% by weight, and most preferably 16% by weight. When this range is appropriate, the effects of the present invention can be achieved. However, S2U-type triglycerides refer to triglycerides in which two molecules of saturated fatty acids (S) with 16 to 22 carbon atoms and one molecule of unsaturated fatty acid (U) with 16 to 22 carbon atoms are bonded, while SSU-type triglycerides refer to triglycerides in which the fatty acids bonded at positions 1 and 2 are saturated fatty acids (S) with 16 to 22 carbon atoms and the fatty acid bonded at position 3 is an unsaturated fatty acid (U) with 16 to 22 carbon atoms, and triglycerides in which the fatty acids bonded at positions 2 and 3 are saturated fatty acids (S) with 16 to 22 carbon atoms and the fatty acid bonded at position 1 is an unsaturated fatty acid (U) with 16 to 22 carbon atoms.

[0021] The S2U-type triglyceride content in the oily food of the present invention, in relation to the oil derived from plant materials, is preferably 60 to 86% by weight. The lower limit of this content is more preferably 62% by weight, even more preferably 64%, 66%, 68%, 70%, 72%, 74%, and 76% by weight, and most preferably 78% by weight. On the other hand, the upper limit is more preferably 85.5% by weight. When this range is appropriate, the effects of the present invention can be more fully realized.

[0022] The SSU-type triglyceride content in the oily food of the present invention, relative to the oil derived from plant materials, is preferably 1% by weight or more. The lower limit of this content is more preferably 1.2% by weight, even more preferably 1.4%, 1.6%, 1.8% by weight, and most preferably 2% by weight. On the other hand, the upper limit is more preferably 20% by weight, even more preferably 18%, 16%, 14% by weight, and most preferably 13% by weight. When this range is appropriate, the effects of the present invention can be more fully realized.

[0023] The SUS-type triglyceride content in the oily food of the present invention, in relation to the oil derived from plant materials, is preferably 85% by weight or less. The lower limit of this content is more preferably 40% by weight, even more preferably 45%, 50%, 55%, 60%, and 65%, and most preferably 67% by weight. On the other hand, the upper limit is more preferably 84.5% by weight, even more preferably 84% and 83.5%, and most preferably 83% by weight. When this range is appropriate, the effects of the present invention can be more fully realized.

[0024] In the oily food of the present invention, it is preferable that the proportion of PPO-type triglycerides to P2O-type triglycerides in the oil content derived from plant materials in the oily food is 5% by weight or more. The lower limit of this proportion is more preferably 5.5% by weight, even more preferably 6%, 6.5%, 7%, 7.5%, and most preferably 8% by weight. On the other hand, the upper limit is more preferably 50% by weight, even more preferably 48%, 46%, 44%, 42%, and most preferably 40% by weight. When this range is appropriate, the effects of the present invention can be achieved. However, P2O-type triglycerides refer to triglycerides in which two molecules of palmitic acid (P) and one molecule of oleic acid (O) are bonded, while PPO-type triglycerides refer to triglycerides in which the fatty acids bonded at positions 1 and 2 are palmitic acid (P) and the fatty acid bonded at position 3 is oleic acid (O), and triglycerides in which the fatty acids bonded at positions 2 and 3 are palmitic acid (P) and the fatty acid bonded at position 1 is oleic acid (O).

[0025] The PPO-type triglyceride content in the oily food of the present invention, relative to the oil derived from plant materials, is preferably 1 to 18% by weight. The lower limit of this content is more preferably 1.1% by weight, even more preferably 1.2% by weight, 1.3% by weight, and most preferably 1.4% by weight. On the other hand, the upper limit is more preferably 16% by weight, even more preferably 14% by weight, 13% by weight, 12% by weight, and most preferably 11% by weight. When this range is appropriate, the effects of the present invention can be more fully realized.

[0026] In the oily food of the present invention, it is preferable that the proportion of [PStO+StOP+OPSt] type triglycerides in the oil content derived from plant materials in the oily food is 0.6% by weight or more. The lower limit of this proportion is more preferably 0.7% by weight, even more preferably 0.8% by weight, and most preferably 0.9% by weight. On the other hand, the upper limit is more preferably 15% by weight, even more preferably 14%, 13%, or 12% by weight, and most preferably 11% by weight. When this range is appropriate, the effects of the present invention can be more fully realized. However, [PStO+StOP+OPSt] type triglycerides refer to triglycerides in which one molecule of palmitic acid (P), one molecule of stearic acid (St), and one molecule of oleic acid (O) are bonded, while [PStO+OPSt] type triglycerides refer to triglycerides in which the fatty acids bonded at positions 1 and 2 are palmitic acid (P) and stearic acid (St), and the fatty acid bonded at position 3 is oleic acid (O), as well as triglycerides in which the fatty acids bonded at positions 2 and 3 are palmitic acid (P) and stearic acid (St), and the fatty acid bonded at position 1 is oleic acid (O).

[0027] The [PStO+OPSt] type triglyceride content in the oily food of the present invention, relative to the oil derived from plant materials, is preferably 0.2 to 8% by weight. The lower limit of this content is more preferably 0.3% by weight. On the other hand, the upper limit is more preferably 7% by weight, even more preferably 6% by weight, 5% by weight, and most preferably 4% by weight. When this range is appropriate, the effects of the present invention can be better realized.

[0028] The oily food of the present invention preferably contains transesterified oils. The transesterified oil is more preferably a vegetable oil, which is a plant-based material. In the claims of this patent and in this specification, "transesterified oils and fats" refers to those whose manufacturing process includes a transesterification step, and does not include steps other than transesterification (e.g., hardening, fractionation, mixing with other oils and fats, etc.). The transesterified oils and fats more preferably include a transesterification step and a fractionation step in their manufacturing process. Even more preferably, the manufacturing process includes a fractionation step after the transesterification step. As methods for transesterification, for example, methods using chemical catalysts and methods using enzyme catalysts can be mentioned. Examples of chemical catalysts include alkali metal catalysts such as sodium methylate. Examples of enzyme catalysts include lipases derived from various microorganisms such as Alcaligenes, Penicillium, and Thermomyces. These lipases may be immobilized on ion exchange resins or diatomaceous earth by known methods, or they may be used in powder form. In the case of transesterification using a chemical catalyst, for example, the transesterification reaction can be carried out by adding 0.1 to 0.5% by weight of sodium methylate to the oil and fat raw material. In the case of transesterification using an enzyme catalyst, for example, 1 to 5% by weight of lipase derived from various microorganisms can be added to the oil and fat raw material, and the reaction can be carried out at 40 to 70°C for 16 to 48 hours. The method of transesterification included in the manufacturing process of transesterified oils that can be contained in the oily food of the present invention is not particularly limited, but preferably it is a method using a chemical catalyst. More preferably, the raw material for the transesterified oil is a vegetable oil, and a method using a chemical catalyst is used. This is included in one embodiment (a) described above.

[0029] In one embodiment, the transesterified fat preferably contains 8.5% by weight or more of SSU-type triglycerides in proportion to S2U-type triglycerides. The lower limit of this percentage is more preferably 9% by weight, even more preferably 9.5% by weight, and most preferably 10% by weight. On the other hand, the upper limit is preferably 80% by weight, more preferably 75% by weight, even more preferably 70%, 69%, or 68% by weight, and most preferably 67% by weight. When this range is appropriate, the effects of the present invention can be more fully realized. Similarly, in one embodiment, the transesterified oil preferably has an S2U-type triglyceride content of 10 to 85% by weight. The lower limit of this content is more preferably 12% by weight, even more preferably 14%, 16%, 18%, 20%, and most preferably 22% by weight. On the other hand, the upper limit is more preferably 84% by weight, and even more preferably 83% by weight. When this range is appropriate, the effects of the present invention can be more fully realized. Similarly, in one embodiment, the transesterified oil preferably has an SSU-type triglyceride content of 7.5 to 60% by weight. The lower limit of this content is more preferably 7.6% by weight, even more preferably 7.7%, 7.8%, 7.9% by weight, and most preferably 8% by weight. On the other hand, the upper limit is more preferably 55% by weight, even more preferably 50%, 48%, 46% by weight, and most preferably 44% by weight. When this range is appropriate, the effects of the present invention can be more fully realized.

[0030] Similarly, in one embodiment, the transesterified oil preferably has a SUS-type triglyceride content of 78% by weight or less. The lower limit of this content is more preferably 2% by weight, even more preferably 4%, 5%, or 6% by weight, and most preferably 7% by weight. On the other hand, the upper limit is more preferably 77% by weight, even more preferably 76% or 75% by weight, and most preferably 74% by weight. When this range is appropriate, the effects of the present invention can be more fully realized.

[0031] In one preferred embodiment, the transesterified oil has a PPO-type triglyceride content of 15% by weight or more relative to the P2O-type triglyceride. The lower limit of this percentage is preferably 18% by weight, more preferably 20% by weight, even more preferably 22% by weight, and most preferably 24% by weight. On the other hand, the upper limit is preferably 80% by weight, more preferably 75% by weight, even more preferably 70%, 69%, or 68% by weight, and most preferably 67% by weight. When this range is appropriate, the effects of the present invention can be more fully realized.

[0032] In a preferred embodiment, the transesterified oil also has a [PStO+StOP+OPSt] type triglyceride content of 2% by weight or more. The lower limit of this content is preferably 3% by weight, more preferably 4% by weight, even more preferably 5% by weight, 6% by weight, and most preferably 7% by weight. On the other hand, the upper limit is preferably 80% by weight, more preferably 75% by weight, even more preferably 70% by weight, 69% by weight, 68% by weight, and most preferably 67% by weight. When this range is appropriate, the effects of the present invention can be more fully realized.

[0033] The cocoa butter content in the oily food of the present invention is preferably 50% by weight or more. More preferably, it is 60% by weight or more, and even more preferably, 70% by weight or more, 75% by weight or more, or 80% by weight or more. The vegetable oil content in the oily food of the present invention is preferably 50% by weight or less. More preferably, it is 40% by weight or less, and even more preferably, 30% by weight or less, 25% by weight or less, or 20% by weight or less.

[0034] The oily food of the present invention is used in combination confectionery. The combination confectionery includes the oily food of the present invention and oily confectionery. Examples of oily confectionery include snack foods, baked goods such as cookies, biscuits, shortbread, crackers, pies, and wafers, and rice crackers such as fried rice crackers and fried mochi. The oily confectionery is not particularly limited, but baked goods are preferred. Examples of the combined confectionery include applying, dipping, covering, squeezing, placing, bonding, incorporating, or allowing to be incorporated the oily food to the oily confectionery.

[0035] The present invention relates to a combination confectionery comprising an oily food and an oily confectionery, characterized in that the oily food has a ratio of SSU-type triglycerides to S2U-type triglycerides in the oil content derived from plant materials in the oily food that is 2% by weight or more.

[0036] The present invention provides a method for delaying changes in the appearance and flavor of a combination confectionery containing an oily food by ensuring that the proportion of SSU-type triglycerides to S2U-type triglycerides in the oil derived from plant materials in the oily food is 2% by weight or more. The appearance of the aforementioned combination confectionery includes, for example, the appearance of bloom and the appearance of graining. Preferably, it is the appearance of bloom. More preferably, it is the appearance of bloom during constant temperature storage between 20 and 32°C. Even more preferably, it is the appearance of bloom during constant temperature storage between 22 and 30°C, the appearance of bloom during constant temperature storage between 22 and 28°C, the appearance of bloom during constant temperature storage between 24 and 26°C, and most preferably, it is the appearance of bloom during constant temperature storage at 25°C. The aforementioned change in flavor is preferably a deterioration of flavor. More preferably, it is a deterioration of flavor during storage at a constant temperature between 20 and 32°C. Even more preferably, it is a deterioration of flavor during storage at a constant temperature between 22 and 30°C, a deterioration of flavor during storage at a constant temperature between 22 and 28°C, a deterioration of flavor during storage at a constant temperature between 24 and 26°C, and most preferably, a deterioration of flavor during storage at a constant temperature of 25°C. [Examples]

[0037] The present invention will be described in more detail below with reference to examples of the present invention, but the spirit of the present invention is not limited to these examples. In the examples, %, parts, and ratios all refer to weight-based amounts.

[0038] ■Analysis method ■Oil composition analysis method (HPLC) The triglyceride composition of oils and fats can be measured and determined by the high-performance liquid chromatography analysis (1) shown below. In this analysis, positional isomers with different bonding positions to the glycerol backbone, such as symmetric and asymmetric triglycerides, are not distinguished and are calculated as a sum. Furthermore, for triglycerides with the same constituent fatty acids, the positional isomer ratio (SSM ratio (triglycerides with S bonded at positions 1 and 2 and M bonded at position 3, or S bonded at positions 2 and 3 and M bonded at position 1) / S2M ratio) can be measured and determined by high-performance liquid chromatography analysis (2). In all high-performance liquid chromatography analyses, the qualitative analysis of each triglyceride to be measured was performed using commercially available reagents. High-performance liquid chromatography (1) was performed using the following parameters: column; ODS, eluent; acetone / acetonitrile = 80 / 20, liquid volume; 0.9 ml / min, column temperature; 25°C, detector; differential refractometer. High-performance liquid chromatography analysis (2) was performed according to the method described in Adlof, RO (1995). Analysis of triacylglycerol positional isomers by silver ion high performance liquid chromatography. Journal of high resolution chromatography, 18 (2), 105-107.

[0039] ■Oil production example 1 It uses cocoa butter manufactured by Fuji Oil Co., Ltd.

[0040] ■Oil production example 2 Palm stearin (iodine value 35) was randomly transesterified using sodium methylate as a catalyst. The resulting transesterified oil was then subjected to solvent fractionation using hexane to remove the high-melting-point portion. Furthermore, the obtained fraction was subjected to solvent fractionation using acetone to remove the low-melting-point portion, yielding Oil Production Example 2. Oil Production Example 2 is a transesterified oil.

[0041] ■Oil production example 3 Random transesterification was performed using sodium methylate as a catalyst on a raw material oil consisting of 43% by weight palm oil, 34% by weight high-melting-point fraction of palm oil (iodine value 12), 12% by weight highly hydrogenated high-oleic sunflower oil (iodine value 2), and 11% by weight high-oleic sunflower oil. Subsequently, solvent fractionation was performed on the obtained transesterified oil using hexane to remove the high-melting-point portion. Furthermore, solvent fractionation was performed on the obtained fraction using acetone to remove the low-melting-point portion, thereby obtaining oil production example 3. Oil production example 3 is a transesterified oil.

[0042] ■Oil production example 4 We used "Melano NEW.SS-7," a cocoa butter substitute manufactured by Fuji Oil Co., Ltd.

[0043] ■Oil production example 5 We used "Unilate P-110N," a center filling oil manufactured by Fuji Oil Co., Ltd.

[0044] ■Oil production example 6 Random transesterification was performed using sodium methylate as a catalyst on a raw material oil consisting of 43% by weight of palm oil, 34% by weight of fractionated high-melting-point portion of palm oil (iodine value 12), 12% by weight of highly hydrogenated high-oleic sunflower oil (iodine value 2), and 11% by weight of highly hydrogenated high-oleic sunflower oil. Subsequently, solvent fractionation was performed on the obtained transesterified oil using hexane to remove the high-melting-point portion. Furthermore, solvent fractionation was performed on the obtained fraction using acetone to remove the high-melting-point portion, thereby obtaining oil production example 6. Oil production example 6 is a transesterified oil.

[0045] Table 1 shows the oil and fat composition of oil and fat production examples 1 to 6. Note that all of oil and fat production examples 1 to 6 use vegetable oils as raw materials and are therefore plant-based.

[0046] ■Table 1 Composition of oils and fats from oil and fat production examples 1-6 TIFF2026166495000001.tif95170

[0047] ■Consideration 1 We investigated the changes in appearance and flavor of a combination confectionery using the following examples: the oily food being chocolates (Chocolate Examples 1-10, Comparative Example 1) and the oily confectionery being potato chips.

[0048] ■ Chocolates under consideration 1 Chocolates (Chocolate Examples 1-10, Comparative Example 1) were prepared by conventional methods, including rolling and conching, according to the formulations shown in Table 2. One or more of the fat and oil production examples 1-3 were used in the chocolates. Furthermore, since cocoa mass contains 55% by weight of cocoa butter and whole milk powder contains 26% by weight of milk fat, the oil content of these chocolates is 35.49%. The cocoa butter content, vegetable oil content, and milk fat content (oil composition) of the oils in Chocolate Examples 1-10 and Comparative Example 1 are shown in Table 2. Chocolate Examples 1-10 and Comparative Example 1 are all plant-based oil-based foods, as they contain 2% or less by weight of animal-derived ingredients.

[0049] ■Table 2 Chocolate composition of Study 1 TIFF2026166495000002.tif165169

[0050] ■ Composition of oils derived from plant-based ingredients in chocolate products The plant-based materials included in the aforementioned chocolate examples 1-10 and comparative example 1 are cocoa mass and oil production examples 1-3. The composition of the oils derived from the plant-based materials in the aforementioned chocolate examples 1-10 and comparative example 1 is shown in Table 3. Note that the composition shown in Table 3 is based on the oil content derived from the plant-based materials in the chocolates (100% by weight).

[0051] ■Table 3 Composition of plant-derived oils in chocolate products (unit: weight %) TIFF2026166495000003.tif148170

[0052] ■Composition of oils derived from vegetable oils in chocolate products The vegetable oils contained in the aforementioned chocolate examples 1 to 10 and comparative example 1 are those from oil production examples 1 to 3. The composition of the oils derived from vegetable oils in the aforementioned chocolate examples 1 to 10 and comparative example 1 is shown in Table 4. Note that the compositions listed in Table 4 are based on the oil content derived from vegetable oils in the chocolates as a standard (100% by weight).

[0053] ■Table 4 Composition of oils derived from vegetable oils in chocolate products (unit: weight %) TIFF2026166495000004.tif146169

[0054] Examples 1-10 of chocolates or Comparative Example 1 were prepared, along with potato chips, to create combination confectionery products Examples 1-10 and Comparative Example 1. The preparation methods are shown in "Study 1: Method for Preparing Combination Confectionery." The visual evaluation of the aforementioned confectionery combinations was conducted by six trained panelists who observed the bloom that appeared on the chocolates and determined the evaluation by consensus. The bloom evaluation was carried out based on the "Bloom Evaluation Criteria" described later. Test groups that scored 3 points or higher in visual evaluation after 27 days of storage at 25°C were deemed to pass. Similarly, the flavor evaluation of the aforementioned confectionery combinations was conducted by six trained panelists who tasted the confectionery and determined their evaluations by consensus. The flavor evaluation was carried out based on the "flavor evaluation criteria" described later. Test groups that received a ○ or △ in the flavor evaluation after 27 days of storage at 25°C were deemed to have passed.

[0055] ■Consideration 1: Method for making combined confectionery 1. The chocolate examples or comparative examples were weighed into bowls and completely melted in a 60°C incubator. 2. Weighed commercially available potato chips into a separate container and recorded the weight. 3. The completely melted chocolates were tempered using a seeding agent (Fuji Oil Co., Ltd.'s "Choco Seed LT"). 4. The bowl containing the chocolate was placed in a 34°C water bath to keep it warm. 5. Using tweezers, one potato chip was picked up and a silicone brush was used to apply chocolate to one side of each chip. 6. While applying cool air from a hairdryer, gently shake the container with your hands, keeping the target amount in mind, to remove any excess chocolate. (Target quantity: Chocolate / Potato chips = 50 / 50) 7. Cooled at 10°C for 10 minutes. 8. The samples were placed in a 25°C incubator, and storage testing was initiated.

[0056] ■Bloom's evaluation criteria • 5 points: Neither loss of shine nor bloom development was observed. • 4 points: A very slight loss of shine is observed. • 3 points: A slight loss of shine is observed. • Two points: A clear loss of shine is observed. • One point of bloom expression is observed.

[0057] ■Flavor evaluation criteria • Good flavor, no significant change from the initial flavor. • △ Slightly inferior in flavor; slightly different from the initial flavor. • × The flavor is inferior; it has clearly changed from the original flavor.

[0058] ■Table 5 Results of Study 1 / Bloom Evaluation Results TIFF2026166495000005.tif99168

[0059] ■Table 6 Results of Study 1 / Flavor Evaluation Results TIFF2026166495000006.tif99168

[0060] ■ Considerations for Examination 1 As can be seen from the results above, combined confectionery examples 1 to 10, which included an oily food in which the proportion of SSU-type triglycerides to S2U-type triglycerides in the oil derived from plant materials in the oily food was 2% by weight or more, showed acceptable bloom resistance and flavor even after 27 days of storage. On the other hand, combined confectionery comparative example 1, which included an oily food that did not meet the above conditions, showed poor bloom resistance and flavor during the same period.

[0061] ■Consideration 2 We examined the changes in appearance and flavor of a combination confectionery using the following examples: the oily food being chocolates (Chocolate Examples 11, Comparative Examples 2-3), and the oily confectionery being peanuts.

[0062] ■Consideration 2: Chocolates Chocolates (Chocolate Example 11, Comparative Examples 2-3) were prepared by conventional methods, including rolling and conching, according to the formulations shown in Table 7. One or more of the fat and oil production examples 1-3 were used in the chocolates. Since cocoa mass contains 55% by weight of cocoa butter, the oil content of these chocolates is 38.39%. The cocoa butter content, vegetable oil content, and milk fat content (oil composition) of the oils in Chocolate Example 11 and Comparative Examples 2-3 are shown in Table 7. Chocolate Examples 11 and Comparative Examples 2-3 are all plant-based oil-based foods as they do not contain any animal-derived ingredients.

[0063] ■Table 7 Chocolate composition of Study 2 TIFF2026166495000007.tif254120

[0064] ■ Composition of oils derived from plant-based ingredients in chocolate products The plant-based materials included in Chocolate Example 11 and Comparative Examples 2-3 are cocoa mass and oil production examples 4-6. The composition of the oils derived from the plant-based materials in Chocolate Example 11 or Comparative Examples 2-3 is shown in Table 8. Note that the composition shown in Table 8 is based on the oil content derived from the plant-based materials in the chocolates (100% by weight).

[0065] ■Table 8 Composition of plant-derived oils in chocolate products (unit: weight %) TIFF2026166495000008.tif253153

[0066] ■Composition of oils derived from vegetable oils in chocolate products The vegetable oils contained in Chocolate Example 11 and Comparative Examples 2-3 are those produced in Oil Production Examples 4-6. The composition of the oils derived from vegetable oils in Chocolate Example 11 and Comparative Examples 2-3 is shown in Table 9. The compositions listed in Table 9 are based on the oil content derived from vegetable oils in the chocolates (100% by weight).

[0067] ■Table 9 Composition of oils derived from vegetable oils in chocolate products (unit: weight %) TIFF2026166495000009.tif253153

[0068] Examples 11 and 2-3 of chocolate-based confectionery, along with peanuts, were prepared as combination confectionery. The preparation methods are shown in "Study 2: Preparation Method". The appearance and flavor evaluations of the aforementioned confectionery combinations were conducted according to the same criteria as in Study 1.

[0069] ■Consideration 2: Manufacturing Method 1. Commercially available peanuts and molds were temperature-controlled at 30°C. 2. The chocolates were weighed into a bowl and completely melted in a 60°C incubator. 3. The completely melted chocolates were tempered using a seeding agent (Fuji Oil Co., Ltd.'s "Choco Seed LT"). 4. Mix the peanuts into the bowl with the chocolates, quickly combine them, and then fill the mold. 5. Remove any excess chocolate and tidy it up. 6. Cooled at 10°C for 10 minutes. 7. The samples were placed in a 25°C incubator, and storage testing was initiated.

[0070] ■Table 10 Results of Study 2 / Bloom Evaluation Results TIFF2026166495000010.tif105170

[0071] ■Table 11 Results of Study 2 / Flavor Evaluation Results TIFF2026166495000011.tif105170

[0072] ■ Considerations for Examination 2 As can be seen from the results above, Example 11 of the combined confectionery, which included an oily food in which the proportion of SSU-type triglycerides to S2U-type triglycerides in the oil derived from plant materials in the oily food was 2% by weight or more, passed both the bloom resistance and flavor test even after 26 days of storage. On the other hand, Comparative Examples 2 and 3 of the combined confectionery, which included an oily food that did not meet the above conditions, passed both the bloom resistance and flavor test during the same period. [Industrial applicability]

[0073] The present invention makes it possible to suppress changes in the appearance and flavor of oily foods used in combination confectionery over time without using animal-derived materials, and thus has great industrial potential.

Claims

1. It is an oily food, The oily food product is characterized in that the proportion of SSU-type triglycerides to S2U-type triglycerides in the oil derived from plant materials is 2% by weight or more. Oily food product for confectionery combinations. However, S2U-type triglycerides refer to triglycerides in which two molecules of saturated fatty acids (S) with 16 to 22 carbon atoms and one molecule of unsaturated fatty acids (U) with 16 to 22 carbon atoms are bonded, while SSU-type triglycerides refer to triglycerides in which the fatty acids bonded at positions 1 and 2 are saturated fatty acids (S) with 16 to 22 carbon atoms and the fatty acid bonded at position 3 is an unsaturated fatty acid (U) with 16 to 22 carbon atoms, and triglycerides in which the fatty acids bonded at positions 2 and 3 are saturated fatty acids (S) with 16 to 22 carbon atoms and the fatty acid bonded at position 1 is an unsaturated fatty acid (U) with 16 to 22 carbon atoms.

2. The oily food for combined confectionery according to claim 1, wherein the proportion of PPO-type triglycerides to P2O-type triglycerides in the oil derived from plant materials in the oily food is 5% by weight or more. However, P2O-type triglycerides refer to triglycerides in which two molecules of palmitic acid (P) and one molecule of oleic acid (O) are bonded, while PPO-type triglycerides refer to triglycerides in which the fatty acids bonded at positions 1 and 2 are palmitic acid (P) and the fatty acid bonded at position 3 is oleic acid (O), and triglycerides in which the fatty acids bonded at positions 2 and 3 are palmitic acid (P) and the fatty acid bonded at position 1 is oleic acid (O).

3. The oily food for combined confectionery according to claim 1, wherein the proportion of [PStO + StOP + OPSt] type triglycerides in the oil content derived from plant materials in the oily food is 0.6% by weight or more. However, [PSstO + StOP + OPSt] type triglycerides refer to triglycerides in which one molecule of palmitic acid (P), one molecule of stearic acid (St), and one molecule of oleic acid (O) are bonded, while [PSstO + OPSt] type triglycerides refer to triglycerides in which the fatty acids bonded at positions 1 and 2 are palmitic acid (P) and stearic acid (St), and the fatty acid bonded at position 3 is oleic acid (O), as well as triglycerides in which the fatty acids bonded at positions 2 and 3 are palmitic acid (P) and stearic acid (St), and the fatty acid bonded at position 1 is oleic acid (O).

4. An oily food for combined confectionery according to any one of claims 1 to 3, wherein the oily food is chocolate.

5. The oily food for combined confectionery according to any one of claims 1 to 3, wherein the oily food contains transesterified oils and fats.

6. The oily food for combined confectionery according to claim 4, wherein the oily food contains transesterified oils and fats.

7. A combination confectionery containing oily foods and oily confectionery, The oily food is characterized in that the proportion of SSU-type triglycerides to S2U-type triglycerides in the oil content derived from plant materials in the oily food is 2% by weight or more. Combination sweets. However, S2U-type triglycerides refer to triglycerides in which two molecules of saturated fatty acids (S) with 16 to 22 carbon atoms and one molecule of unsaturated fatty acids (U) with 16 to 22 carbon atoms are bonded, while SSU-type triglycerides refer to triglycerides in which the fatty acids bonded at positions 1 and 2 are saturated fatty acids (S) with 16 to 22 carbon atoms and the fatty acid bonded at position 3 is an unsaturated fatty acid (U) with 16 to 22 carbon atoms, and triglycerides in which the fatty acids bonded at positions 2 and 3 are saturated fatty acids (S) with 16 to 22 carbon atoms and the fatty acid bonded at position 1 is an unsaturated fatty acid (U) with 16 to 22 carbon atoms.

8. A method for delaying changes in the appearance and flavor of a combination confectionery containing an oily food, by ensuring that the proportion of SSU-type triglycerides to S2U-type triglycerides in the oil derived from plant materials in the oily food is 2% by weight or more. However, S2U-type triglycerides refer to triglycerides in which two molecules of saturated fatty acids (S) with 16 to 22 carbon atoms and one molecule of unsaturated fatty acids (U) with 16 to 22 carbon atoms are bonded, while SSU-type triglycerides refer to triglycerides in which the fatty acids bonded at positions 1 and 2 are saturated fatty acids (S) with 16 to 22 carbon atoms and the fatty acid bonded at position 3 is an unsaturated fatty acid (U) with 16 to 22 carbon atoms, and triglycerides in which the fatty acids bonded at positions 2 and 3 are saturated fatty acids (S) with 16 to 22 carbon atoms and the fatty acid bonded at position 1 is an unsaturated fatty acid (U) with 16 to 22 carbon atoms.

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