Fats and oils for frozen dessert mixes

Abstract

The present invention addresses the problem of providing novel oil and fat which can impart a good balance of a favorable melt-in-the-mouth sensation of frozen dessert, a refreshing feeling in the latter stage, and a rich feeling. It has been found that oil and fat, which is for a frozen dessert mix and contains a random transesterified oil having a specific fatty acid composition and a random transesterified oil containing non-lauric oil and fat as raw material oil and fat, can impart a good balance of a favorable melt-in-the-mouth sensation in frozen dessert, a refreshing feeling, and a rich feeling.

Description

[Technical field]

[0001] The present invention relates to an oil / fat for frozen dessert mixes and a frozen dessert using the same. [Background technology]

[0002] 2. Description of the Related Art Conventionally, in the production of ice cream, ice milk, lacto ice cream and the like, which are known as ice creams, fats and oils have been blended for the purposes of imparting flavor, improving texture, improving physical properties and the like.

[0003] When producing frozen desserts such as ice cream, the ingredients are first mixed and dissolved, then homogenized, sterilized, and cooled to prepare a mixture of ingredients called a mix. This mix is ​​usually used after a storage process called aging. This mix is ​​then frozen, filled and packaged, and then frozen in a hardening process to obtain the final product, the frozen dessert.

[0004] When fats and oils are used in frozen desserts, it becomes possible to utilize various functions and characteristics different from those of milk fats, and several attempts have been made so far. For example, Patent Document 1 discloses a method of using a mixture of 60 to 80 mass % coconut oil and 40 to 20 mass % palm oil, and Patent Document 2 discloses a method of incorporating 95 to 40 mass % of fats and oils containing 40 mass % or more of symmetric triglyceride (SUS) and 5 to 60 mass % of lauric fats and oils. Furthermore, Patent Document 3 discloses that by using SSS type triglycerides and SUS type triglycerides derived from non-lauric fats and oils, and lauric fats and oils, a frozen dessert with a low milk fat content can be obtained that has excellent melt-in-the-mouth properties and rich flavor. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 57-36943 [Patent Document 2] Japanese Patent Application Publication No. 8-298934 [Patent Document 3] JP 2007-166965 A Summary of the Invention [Problem to be solved by the invention]

[0006] Regarding the conventional technology using fats and oils in frozen desserts, as described above, by blending lauric fats and oils such as coconut oil into frozen desserts, a refreshing feeling can be obtained, but the expression of the original flavor of the frozen dessert tends to be weakened. In addition, by blending symmetric triglycerides and palm oil into frozen desserts, the expression of flavor such as richness can be improved, but the refreshing feeling due to the good flavor expression cannot be obtained. In blending lauric fats and oils with symmetric triglycerides and palm oil having such characteristics, it is very difficult to obtain a good balance of good melting in the mouth, a refreshing feeling, and good flavor expression, and this has not been solved. Furthermore, under the circumstances where the amount of fats and oils to be blended in frozen desserts is limited, it has been a difficult task to impart flavor to the frozen dessert and simultaneously solve the rich feeling such as richness and milkiness when eaten and the refreshing feeling by only adjusting the type of fats and oils and their blending amount.

[0007] Therefore, an object of the present invention is to provide a novel oil or fat that can impart good melt-in-the-mouth feel, refreshing feeling in the latter half of a frozen dessert, and richness. [Means for solving the problem]

[0008] Means for Solving the Problems The present inventors conducted intensive research to solve the above problems and discovered that an oil / fat for a frozen dessert mix containing a randomly interesterified oil having a specific fatty acid composition and a randomly interesterified oil made from a non-lauric fat as a raw material oil / fat can impart a good balance of good melt-in-the-mouth properties, a refreshing feeling, and a rich feeling to frozen desserts, thereby completing the present invention.

[0009] That is, the present invention provides (1) An oil and fat for a frozen dessert mix, comprising a random interesterified oil A satisfying the following (a) to (c) and a random interesterified oil B using a non-lauric oil and fat as a raw material oil and fat; (a) Contains medium-chain fatty acid (MCT)-linked oil as the raw material for random interesterified oil (b) In the composition of the constituent fatty acids, the content of saturated fatty acids having 6 to 10 carbon atoms is 0.3 to 30% by mass. (c) In the composition of the constituent fatty acids, the content of saturated fatty acids having 12 to 14 carbon atoms is 45 to 80 mass%. In addition, medium-chain fatty acid-bound fats (MCT) are fats and oils whose main components are fatty acids with 6 to 10 carbon atoms in their fatty acid composition. (2) The fat or oil for frozen dessert mixes according to (1), wherein the mass ratio (B / A ratio) of the amount of random interesterified oil B to the amount of random interesterified oil A is 0.5 to 5.0; (3) The oil-and-fat for frozen dessert mixes according to (1), wherein the random interesterified oil A further satisfies the following (d); (d) The content of oleic acid in the constituent fatty acid composition is 10% by mass or less. (4) The oil-and-fat for frozen dessert mixes according to (1), wherein the random interesterified oil B is made from palm-based oil and fat as a raw material oil and fat; (5) The oil-and-fat for frozen dessert mixes according to (4), wherein the random interesterified oil B is made from palm olein as a raw material oil-and-fat; (6) The fat for frozen dessert mix according to (1), further comprising palm-based fat. (7) The fat or oil for frozen dessert mixes according to (6), wherein the palm-based fat or oil is a palm mid-melting point oil. (8) The fat for frozen dessert mix according to (1) or (6), further comprising a lauric fat. (9) The fat or oil for frozen dessert mixes according to (8), wherein the lauric fat or oil is coconut oil. (10) The fat or oil for frozen dessert mixes according to (1) or (4), wherein the fat or oil for frozen dessert mixes contains unsaturated fatty acids in a fatty acid composition of the fat or oil for frozen dessert mixes of 35 to 65% by mass. The unsaturated fatty acids referred to here are oleic acid, linoleic acid, and linolenic acid. (11) The fat or oil for frozen dessert mixes according to (7), wherein the fat or oil for frozen dessert mixes contains 35 to 65% by mass of unsaturated fatty acids in the fatty acid composition of the fat or oil for frozen dessert mixes. The unsaturated fatty acids referred to here are oleic acid, linoleic acid, and linolenic acid. (12) The fat or oil for frozen dessert mixes according to (8), wherein the fat or oil for frozen dessert mixes contains 35 to 65 mass% unsaturated fatty acids in the fatty acid composition of the fat or oil for frozen dessert mixes. The unsaturated fatty acids referred to here are oleic acid, linoleic acid, and linolenic acid. (13) The fat or oil for frozen dessert mix according to (1) or (4), wherein the content of triglycerides having only saturated fatty acids bonded thereto is 5% by mass or less. The term "saturated fatty acid" used here refers to a saturated fatty acid having 16 or more carbon atoms, and three molecules of the saturated fatty acid are bonded to a triglyceride skeleton. (14) The fat for frozen dessert mix according to (7), wherein the content of triglycerides having only saturated fatty acids bonded thereto is 5% by mass or less. The term "saturated fatty acid" used here refers to a saturated fatty acid having 16 or more carbon atoms, and three molecules of the saturated fatty acid are bonded to a triglyceride skeleton. (15) The fat for frozen dessert mix according to (8), wherein the content of triglycerides having only saturated fatty acids bonded thereto is 5% by mass or less. The term "saturated fatty acid" used here refers to a saturated fatty acid having 16 or more carbon atoms, and three molecules of the saturated fatty acid are bonded to a triglyceride skeleton. (16) A frozen dessert in which the fat or oil for a frozen dessert mix according to (1) or (6) is used in an amount of 1 to 25 parts by mass per 100 parts by mass of the frozen dessert. (17) The frozen dessert according to (16), wherein the fat for the frozen dessert mix contains a lauric fat. (18) A method for producing a frozen dessert mix, comprising the steps of: preparing an emulsion using the oil-and-fat for frozen dessert mix according to (1) or (6); sterilizing; homogenizing; and cooling. (19) The method for producing a frozen dessert mix according to (18), wherein the fat for the frozen dessert mix contains a lauric fat. (20) A method for producing a frozen dessert, comprising freezing the frozen dessert mix obtained in (18). (21) A method for producing frozen desserts, comprising freezing the frozen dessert mix obtained in (19); (22) A method for improving the flavor of frozen desserts by using the oil / fat for frozen dessert mixes according to (1), This is regarding. In other words, (31) An oil and fat for a frozen dessert mix, comprising a random interesterified oil A satisfying the following (a) to (c) and a random interesterified oil B using a non-lauric oil and fat as a raw material oil and fat: (a) Contains medium-chain fatty acid (MCT)-linked oil as the raw material for random interesterified oil (b) In the composition of the constituent fatty acids, the content of saturated fatty acids having 6 to 10 carbon atoms is 0.3 to 30% by mass. (c) In the composition of the constituent fatty acids, the content of saturated fatty acids having 12 to 14 carbon atoms is 45 to 80 mass%. In addition, medium-chain fatty acid-bound fats (MCT) are fats and oils whose main components are fatty acids with 6 to 10 carbon atoms in their fatty acid composition. (32) The fat or oil for frozen dessert mixes according to (31), wherein the mass ratio (B / A ratio) of the amount of the random interesterified oil B to the amount of the random interesterified oil A is 0.5 to 5.0. (33) The oil-and-fat for frozen dessert mixes according to (31) or (32), wherein the random interesterified oil A satisfies the following (d): (d) The content of oleic acid in the constituent fatty acid composition is 10% by mass or less. (34) The oil-and-fat for frozen dessert mixes according to any one of (31) to (33), wherein the random interesterified oil B is made from a palm-based oil-and-fat as a raw material oil-and-fat. (35) The oil-and-fat for frozen dessert mixes according to any one of (31) to (34), wherein the random interesterified oil B is made from palm olein as a raw material oil-and-fat. (36) The fat or oil for frozen dessert mixes according to any one of (31) to (35), further comprising a palm-based fat or oil. (37) A frozen dessert in which 1 to 25 parts by mass of the fat or oil for frozen dessert mix according to any one of (31) to (36) is used per 100 parts by mass of the frozen dessert. (38) A method for producing a frozen dessert mix, comprising the steps of: preparing an emulsion using the oil-and-fat for frozen dessert mixes according to any one of (31) to (36); sterilizing the emulsion; homogenizing the emulsion; and cooling the emulsion. (39) A method for producing a frozen dessert, comprising freezing the frozen dessert mix according to (38) and freezing the mixture. (40) A method for improving the flavor of a frozen dessert, comprising using the oil / fat for a frozen dessert mix according to any one of (31) to (36). This is regarding. Effect of the Invention

[0010] According to the present invention, a frozen dessert can be obtained which melts easily in the mouth and has a refreshing taste in the latter half while still having a rich taste. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The present invention will be specifically described below.

[0012] (Frozen desserts and frozen dessert mixes) The frozen dessert referred to in the present invention is not particularly limited to a particular type as long as it is a confectionery that is eaten at freezing temperatures, and typical examples include ice cream, ice milk, and lacto ice cream as specified in the "Ministerial Ordinance on Milk and Dairy Products Compositional Standards, etc.", also known as the "Milk, etc. Ministerial Ordinance," and frozen desserts as specified in the Ministry of Health, Labor and Welfare Notification "Standards and Criteria for Foods, Additives, etc." Ice cream, ice milk, lacto ice cream and other ice cream varieties typically contain a fat source, non-fat milk solids, sugar, an emulsifier and water as their main ingredients. A representative example of the frozen dessert of the present invention is ice cream, the ingredients of which include milk fat, non-fat milk solids, sweeteners, stabilizers, emulsifiers, flavors, water, and the like.

[0013] Next, an example of a manufacturing process for frozen desserts will be described. First, ingredients are mixed, melted, and dispersed to prepare an emulsion. The prepared emulsion is homogenized, sterilized, and cooled to prepare a raw material mixture. The frozen dessert mix referred to in this specification refers to the raw material mixture. This frozen dessert mix is ​​usually used after a storage process called aging. There are two methods for producing frozen desserts: a method in which this frozen dessert mix is ​​frozen at a factory and then distributed and sold as a final frozen dessert product, and a method in which the frozen dessert mix is ​​distributed in the form of a frozen dessert mix and then frozen at stores to sell as a final frozen dessert product.

[0014] The fat for frozen dessert mix of the present invention is a fat used when producing frozen dessert, and contains random interesterified oil A and random interesterified oil B having the characteristics described below.

[0015] (Random interesterified oil A) The oil-and-fat for frozen dessert mixes of the present invention is characterized by containing a randomly interesterified oil A. The randomly interesterified oil A of the present invention satisfies the following (a) to (c). By blending the randomly interesterified oil A in a frozen dessert mix, the frozen dessert can be melted well in the mouth when eaten and can have a refreshing feeling in the latter half of the meal. (a) Contains medium-chain fatty acid (MCT)-linked oil as the raw material for random interesterified oil (b) In the composition of the constituent fatty acids, the content of saturated fatty acids having 6 to 10 carbon atoms is 0.3 to 30% by mass. (c) In the composition of the constituent fatty acids, the content of saturated fatty acids having 12 to 14 carbon atoms is 45 to 80 mass%. Incidentally, MCT is an oil and fat whose main component in the fatty acid composition is fatty acid having 6 to 10 carbon atoms.

[0016] In the random interesterified oil A, the content of saturated fatty acids having 6 to 10 carbon atoms in the (b) constituent fatty acid composition is preferably 1 to 30 mass%, more preferably 5 to 30 mass%. When the content of saturated fatty acids having 6 to 10 carbon atoms satisfies this range, the frozen dessert can be melted easily in the mouth and have a refreshing and rich taste in the latter half of the meal.

[0017] In the random interesterified oil A, the content of saturated fatty acids having 12 to 14 carbon atoms in the (c) constituent fatty acid composition is preferably 50 to 80 mass%, more preferably 60 to 75 mass%. When the content of saturated fatty acids having 12 to 14 carbon atoms satisfies this range, the frozen dessert can be melted easily in the mouth and has a refreshing and rich taste in the latter half of the meal.

[0018] The random interesterified oil A preferably has an oleic acid content of 10% by mass or less, more preferably 8% by mass or less, and even more preferably 7% by mass or less in the (d) constituent fatty acid composition. When the oleic acid content satisfies this range, the frozen dessert melts easily in the mouth and has a refreshing and rich taste in the latter half of the meal.

[0019] As long as the random interesterified oil A satisfies the above-mentioned constitution, various oils and fats can be used as raw oils and fats. Examples of the oils and fats that can be used include vegetable oils and fats such as soybean oil, rapeseed oil, corn oil, sesame oil, palm oil, coconut oil, palm kernel oil, shea fat, and monkey fat, animal fats such as beef tallow, lard, and milk fat, algae oil, medium-chain fatty acid-bound oils and fats (MCT), as well as processed oils and fats obtained by fractionating, hydrogenating, interesterifying, etc., of these, and further mixed oils and fats thereof.

[0020] Preferred embodiments of the raw material oils and fats for the random interesterified oil A include, in addition to containing MCT as an essential component, preferably coconut oil, palm kernel oil, milk fat, etc., as well as processed oils and fats obtained by fractionating, hydrogenating, interesterifying, etc. thereof, and further mixed oils and fats thereof. Further preferred embodiments of the raw material oils and fats for the random interesterified oil A include, in addition to MCT, coconut oil, palm kernel oil, as well as processed oils and fats obtained by fractionating, hydrogenating, interesterifying, etc. thereof, and further mixed oils and fats thereof.

[0021] In the present invention, the random transesterification refers to a processing method in which fatty acids bound to fats and oils are randomly transesterified using a catalyst. The catalyst used in the present invention can be a chemical catalyst such as sodium methylate, or a lipase having random transesterification activity. When using lipase, a commercially available lipase can be used, and the type of lipase is not important as long as it has random transesterification activity.

[0022] (Random interesterified oil B) The oil-and-fat for frozen dessert mix of the present invention includes the random transesterified oil B together with the random transesterified oil A. The random transesterified oil B is characterized in that it is not necessary to use lauric oil as the raw oil. The random transesterified oil B is an oil-and-fat obtained by random transesterification using non-lauric oil as the raw oil. More preferably, the random transesterified oil B is an oil-and-fat obtained by random transesterification using palm-based oil as the raw oil. Specifically, the palm-based oil is palm oil, processed oil and fat obtained by fractionation, hydrogenation, transesterification, etc. of palm oil, and further mixed oil and fat thereof. More preferably, the random transesterified oil B is an oil-and-fat obtained by random transesterification using palm olein as the raw oil. Even more preferably, the random transesterified oil B is an oil-and-fat obtained by random transesterification using palm superolein as the raw oil. By blending the random transesterified oil B in the frozen dessert mix, a rich feeling can be obtained when eating the frozen dessert. The random interesterification of the randomly interesterified oil B can be carried out in the same manner as described above.

[0023] The oil / fat for frozen dessert mixes of the present invention preferably has a mass ratio (B / A ratio) of the amount of random interesterified oil B to the amount of random interesterified oil A of 0.5 to 5.0, more preferably 0.6 to 4.5, and even more preferably 0.7 to 4.5. When the B / A ratio satisfies this range, the frozen dessert melts well in the mouth and has a refreshing feeling and rich feeling in the latter half of the meal.

[0024] The oil and fat for ice cream mix of the present invention can use various other oils and fats as long as it contains the random interesterified oil A and the random interesterified oil B. Examples of the oil and fat that can be used include vegetable oils and fats such as soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, palm oil, coconut oil, palm kernel oil, shea butter, monkey fat, and cacao butter, animal fats such as beef tallow, lard, and milk fat, algae oil, and processed oils and fats obtained by fractionating, hydrogenating, interesterifying, and the like, and further mixed oils and fats thereof. Palm-based oils and fats are more preferable, and palm superolein and palm mid-melting point oil are even more preferable.

[0025] The oil-and-fat for frozen dessert mix of the present invention preferably further contains a lauric oil-and-fat in addition to the random interesterified oil A and the random interesterified oil B. The lauric oil-and-fat referred to here is an oil-and-fat containing lauric acid as a main constituent fatty acid. Specifically, it can include palm kernel oil, coconut oil, or one or more of palm kernel oil and coconut oil that have been subjected to one or more processes such as fractionation, hardening, and interesterification. More preferably, it is coconut oil. By satisfying this range, the frozen dessert can be melted well in the mouth when eaten, and the refreshing feeling and rich feeling in the latter half of the meal can be improved.

[0026] The oil-and-fat for frozen dessert mixes of the present invention may contain the random interesterified oil A and the random interesterified oil B, and in the constituent fatty acid composition of the oil-and-fat for frozen dessert mixes, the content of unsaturated fatty acids is preferably 35 to 65 mass%, more preferably 38 to 60 mass%, and even more preferably 40 to 55 mass%. By satisfying this range, the frozen dessert can be melted well in the mouth when eaten, and the refreshing feeling and rich feeling in the latter half of the meal can be improved. The unsaturated fatty acids referred to here refer to the total amount of oleic acid, linoleic acid, and linolenic acid.

[0027] The oil-and-fat for frozen dessert mixes of the present invention may contain the random interesterified oil A and the random interesterified oil B, and in the constituent fatty acid composition of the oil-and-fat for frozen dessert mixes, palmitic acid is preferably 20 to 60% by mass, more preferably 25 to 55% by mass, and even more preferably 30 to 50% by mass. By satisfying this range, the frozen dessert can be melted well in the mouth when eaten, and the refreshing feeling and rich feeling in the latter half of the meal can be improved.

[0028] The oil-and-fat for frozen dessert mixes of the present invention may contain the random interesterified oil A and the random interesterified oil B, and in the constituent fatty acid composition of the oil-and-fat for frozen dessert mixes, the content of stearic acid is preferably 10% by mass or less, more preferably 8% by mass or less, and even more preferably 7% by mass or less. By satisfying this range, the frozen dessert can be melted well in the mouth when eaten, and the refreshing feeling and rich feeling in the latter half of the meal can be improved.

[0029] The oil-and-fat for frozen dessert mix of the present invention may contain the random interesterified oil A and the random interesterified oil B, and the SFC of the oil-and-fat for frozen dessert mix at 30°C is preferably 6% or less. More preferably, it is 5% or less, even more preferably, it is 4% or less, and even more preferably, it is 3% or less. By satisfying this range, the melting in the mouth when eating the frozen dessert, the refreshing feeling in the latter half, and the rich feeling are good. In addition, the SFC of the oil-and-fat for frozen dessert mix at 30°C is preferably 0.1% or more. More preferably, it is 0.3% or more, even more preferably, it is 0.5% or more, even more preferably, it is 0.8% or more, and most preferably, it is 1.0% or more. By satisfying this range, the melting in the mouth when eating the frozen dessert, the refreshing feeling in the latter half, and the rich feeling are good. The SFC (solid fat content) is measured according to IUPAC.2 150(a) Solid Content Determination In Fats By NMR.

[0030] The oil-and-fat for frozen dessert mixes of the present invention may contain the random interesterified oil A and the random interesterified oil B, and the SFC of the oil-and-fat for frozen dessert mixes at 20° C. is preferably 25% or less, more preferably 20% or less, and even more preferably 18% or less. By satisfying this range, the frozen dessert can be melted well in the mouth when eaten, and the refreshing feeling and richness in the latter half of the meal can be improved.

[0031] The oil-and-fat for frozen dessert mix of the present invention may contain the random interesterified oil A and the random interesterified oil B, and the content of triglycerides with only saturated fatty acids bonded thereto in the oil-and-fat for frozen dessert mix is ​​preferably 5% by mass or less. More preferably, it is 4% by mass or less, even more preferably, it is 3% by mass or less, even more preferably, it is 2.5% by mass or less, and most preferably, it is 2.3% by mass or less. The lower limit of the content of triglycerides with only saturated fatty acids bonded thereto is preferably 0.8% by mass or more. More preferably, it is 1% by mass or more, even more preferably, it is 1.3% by mass or more, and even more preferably, it is 1.5% by mass or more. These upper and lower limit values ​​can be appropriately set. By satisfying this range, the melting in the mouth when eating the frozen dessert, the refreshing feeling in the latter half, and the rich feeling are good. The saturated fatty acid referred to here refers to a saturated fatty acid having 16 or more carbon atoms, in which three molecules of the saturated fatty acid are bonded to a triglyceride skeleton. The triglyceride is measured by high performance liquid chromatography.

[0032] A preferred embodiment of the oil-and-fat for frozen dessert mixes of the present invention further comprises a palm-based oil and fat in addition to the random interesterified oil A and the random interesterified oil B. A most preferred embodiment further comprises a lauric oil and fat in addition to the random interesterified oil A and the random interesterified oil B and a palm-based oil and fat. The combination of these oils and fats improves the melt-in-the-mouth feel, refreshing feeling in the latter half of the eating of the frozen dessert, and the rich feeling.

[0033] In a preferred embodiment of the present invention, the oil-and-fat for frozen dessert mixes of the present invention is used in producing the above-mentioned frozen dessert mix. By using the oil-and-fat for frozen dessert mixes of the present invention for frozen dessert mix applications, it is possible to impart good melt-in-the-mouth feel, a refreshing feeling in the latter half, and a rich feeling to the frozen dessert.

[0034] A preferred embodiment of the frozen dessert using the fat for frozen dessert mixes of the present invention is, for example, a blend in which the fat for frozen dessert mixes of the present invention is used in an amount of 1 to 25 parts by mass, more preferably 1 to 23 parts by mass, per 100 parts by mass of frozen dessert ingredients.

[0035] The present invention can also be understood as a method for improving the flavor of frozen desserts when eaten. Specifically, the method is characterized in that a frozen dessert mix oil-and-fat containing a random interesterified oil A that satisfies the following (a) to (c) and a random interesterified oil B made from a non-lauric fat as a raw material oil-and-fat is used for the frozen dessert. By using such an oil-and-fat for a frozen dessert mix for the frozen dessert, specifically, a frozen dessert that melts easily in the mouth, has a refreshing feeling in the latter half, and has a rich taste can be obtained. (a) Contains medium-chain fatty acid (MCT)-linked oil as the raw material for random interesterified oil (b) In the composition of the constituent fatty acids, the content of saturated fatty acids having 6 to 10 carbon atoms is 0.3 to 30% by mass. (c) In the composition of the constituent fatty acids, the content of saturated fatty acids having 12 to 14 carbon atoms is 45 to 80 mass%. In addition, the medium-chain fatty acid-bonded fats and oils (MCT) are fats and oils whose main components are fatty acids having 6 to 10 carbon atoms in the constituent fatty acid composition.

[0036] In a more preferred embodiment of the method for improving the flavor of a frozen dessert, the random interesterified oil B is an oil obtained by randomly interesterifying the above-mentioned non-lauric oil as a raw material oil, more preferably a random interesterified oil of palm-based oil, and even more preferably a random interesterified oil of palm olein.

[0037] Furthermore, in a more preferred embodiment of the method for improving the flavor of frozen desserts, the mass ratio of the blended amount of random interesterified oil B to the blended amount of random interesterified oil A (B / A ratio) is preferably 0.5 to 5.0.

[0038] In addition, in a method for improving the flavor of frozen desserts when eaten, the oil-and-fats for frozen dessert mixes described in the more preferred embodiments of the oil-and-fats for frozen dessert mixes described above can be used.

[0039] (Example) Hereinafter, the embodiments of the present invention will be described in more detail with reference to examples. In the following, "parts" and "%" are based on mass unless otherwise specified.

[0040] (Analysis method) The fatty acid composition was measured according to AOCS Official Method Ce 1h-05.

[0041] (Fats and oils for frozen dessert mixes) Randomly interesterified oil A-1 80 parts of palm kernel stearin hardened oil (iodine value 1 or less, manufactured by Fuji Oil Co., Ltd.) and 20 parts of medium-chain fatty acid-bound oil (iodine value 1 or less, manufactured by Fuji Oil Co., Ltd.) were mixed and subjected to random ester exchange at 80°C for 30 minutes using sodium methylate as a catalyst. The mixture was then washed with water, bleached, and deodorized in the usual manner to obtain random ester exchange oil A-1. Randomly interesterified oil A-2 80 parts of palm kernel stearin (iodine value 7, Fuji Oil Co., Ltd.) and 20 parts of medium-chain fatty acid-bound oil were mixed, and the mixture was subjected to ester exchange, water washing, bleaching, and deodorization in the same manner as for random ester exchange oil A-1 to obtain random ester exchange oil A-2. Randomly interesterified oil A-3 95 parts of palm kernel oil (iodine value 17.5, Fuji Oil Co., Ltd.) and 5 parts of medium-chain fatty acid-bound oil were mixed, and the mixture was subjected to ester exchange, water washing, decolorization, and deodorization in the same manner as for random ester exchange oil A-1 to obtain random ester exchange oil A-3. The compositions of the three types of oils and fats are shown in Table 1. Random interesterified oil B Palm superolein (iodine value 68, Fuji Oil Co., Ltd.) was transesterified, washed with water, bleached, and deodorized in the same manner as for the random transesterified oil A-1 to obtain random transesterified oil B (PO content 14.7% by mass).

[0042] The following oils and fats were used in the study in addition to those mentioned above. Palm oil: "Refined palm oil" (iodine value 8.5) manufactured by Fuji Oil Co., Ltd. Palm oil: "Refined palm oil" manufactured by Fuji Oil Co., Ltd. (iodine value 52, PO content 29.1% by mass) Palm Superolein: "Palm Ace 10" manufactured by Fuji Oil Co., Ltd. (iodine value 68, PO content 10.5% by mass) Palm medium melting point oil: "Palm 26" manufactured by Fuji Oil Co., Ltd. (iodine value 46, PO content 46.2% by mass)

[0043] [Table 1]

[0044] Using the above-mentioned oils and fats for frozen dessert mixes, lacto ice cream was produced and evaluated.

[0045] (How to make lacto ice cream) The compositions were prepared according to the following procedures, in accordance with the blending amounts in Tables 2-1 and 2-2. 1. Skim milk powder, granulated sugar, powdered starch syrup, emulsifier, and stabilizer were mixed. 2. Add the mixture of 1 to warm ion-exchanged water (temperature above 80°C). 3. While stirring with a homomixer (7000 rpm), the frozen sweetened egg yolk and each oil were added in that order. 4. Stirred for 19 minutes. 5. Vanilla flavor was added and stirred for 1 minute. 6. The mixture was emulsified and homogenized using a high-pressure homogenizer (150 kgf / cm2, one pass, LAB1000, manufactured by SMT Corporation). 7. Aging was carried out overnight in a refrigerator (5°C) to obtain a frozen dessert mix. 8. The resulting frozen dessert mix was frozen for 15 minutes using an ice cream maker (manufactured by AIKOH). 9. The mixture was dispensed into containers and shock frozen at -40°C for 60 minutes. 10. The resulting lacto ice cream was used as the frozen dessert of the present invention.

[0046] The following ingredients were used for the lacto ice cream: Skim milk powder: "Skim milk powder" manufactured by Yotsuba Dairy Co., Ltd. Sweetened frozen egg yolk: "Sweetened frozen egg yolk 20" manufactured by Kewpie Egg Corporation Powdered starch syrup: "Sandex 100" manufactured by Sanwa Starch Processing Co., Ltd. Emulsifier: "Emulgy P-100" manufactured by Riken Vitamin Co., Ltd. Stabilizer: San-Ei Gen F.F.I. Co., Ltd. "Sunbest NN305" Vanilla flavor: "OW-010" manufactured by Ogawa Fragrance Co., Ltd.

[0047] (Analysis method for fats and oils used in frozen dessert mixes) The fatty acid composition of the fats and oils for frozen dessert mixes was measured in accordance with AOCS Official Method Ce 1h-05. The SFC of the fats and oils for the frozen dessert mix at 10°C, 20°C, and 30°C was performed according to the method of IUPAC.2 150(a)Solid Content Determination In Fats By NMR. That is, each fat and oil was kept in an 80°C environment for 30 minutes, and then kept in a 60°C environment for 30 minutes to completely melt each fat and oil, and then kept in a 0°C environment for 60 minutes to solidify. Then, the solid fat content after keeping for 30 minutes in each of the temperature environments of 10°C, 20°C, and 30°C was measured by NMR (Bruker's "minispec mq20"). The content of triglycerides in which only saturated fatty acids are bonded (here, saturated fatty acids are those with 16 or more carbon atoms) in the fats and oils for frozen dessert mixes was measured by high performance liquid chromatography. The measurement conditions were as follows: column: ODS, solvent: acetone / acetonitrile = 80 / 20, liquid volume: 0.9 mL / min, column temperature: 25°C, detector: differential refractometer.

[0048] (Evaluation method) The lacto ice cream was evaluated one day after production in three categories: "melts in the mouth," "refreshing," and "richness," based on the following criteria. A sensory evaluation was conducted by 13 panelists, and those that received a score of 3 or more in all three categories were deemed to have passed. The results are shown in Tables 2-1 and 2-2.

[0049] ○Good mouthfeel (dissolves quickly in the mouth immediately after eating) 1 point: Melts slowly and leaves a residue behind. 2 points: Dissolves but leaves a residue. 3 points: Melts quickly, but less quickly than 4 points. 4 points: Dissolves quickly. 5 points: Dissolves quickly and leaves no residue. ○Clean feeling (no tailing in the latter half) 1 point: The oiliness remains in the mouth, it feels thick and not refreshing. 2 points: It's refreshing, but it takes time. 3 points: Clean, but weaker than 4. 4 points: Clean. 5 points: Quite neat. ○ Richness (flavor release (good flavor) and richness (intensity of flavor) that spreads immediately after eating) 1 point: No flavor release or richness felt. 2 points: The flavor release and richness can be felt, but is quite weak. 3 points: Flavor release and richness can be felt. 4 points: Strong flavor release and richness. 5 points: The flavor release and richness are well balanced and strong.

[0050] [Table 2-1] The content of triglycerides containing only saturated fatty acids refers to three molecules of saturated fatty acids having 16 or more carbon atoms bound to a triglyceride skeleton. [Table 2-2]

[0051] When the random transesterified oil A and the random transesterified oil B of Examples 1 to 3 were blended, the melting in the mouth was good, there was a refreshing feeling in the latter half, and flavor release and richness were also imparted. In particular, the combination of the random transesterified oil A-1 and the random transesterified oil B was the most favorable. Even when the blending amount of the random transesterified oil B was changed, the melting in the mouth, the refreshing feeling, and the rich feeling were all good. In addition, when the random transesterified oil A and the random transesterified oil B of Example 7 were blended with palm-based oil, the melting in the mouth was good, there was a refreshing feeling in the latter half, and a rich feeling was felt. On the other hand, in Comparative Examples 1 to 3 in which the random transesterified oil B was not blended, although a rich feeling was obtained, the melting in the mouth and the refreshing feeling were weak, and the balance was poor. Furthermore, in Examples 8 to 14, melting in the mouth was good, there was a refreshing feeling in the latter half, and a rich feeling was also imparted. The best flavor and best balance of flavor was achieved with a blend containing two types of random interesterified oils, palm mid-melting point oil, and coconut oil (Examples 12 to 14). In addition, when the content of triglycerides in which only saturated fatty acids are bonded in the frozen dessert mixed oil and fat was 0.8% by mass or more and 5% by mass or less, melting in the mouth was good, there was a refreshing feeling in the latter half, and a rich feeling was felt.

Claims

1. The oil-and-fat for frozen dessert mixes comprises a randomly interesterified oil A satisfying the following (a) to (c), and a randomly interesterified oil B made from a non-lauric oil as a raw material oil-and-fat, the randomly interesterified oil B being made from palm olein as a raw material, and the randomly interesterified oil B is contained so that the mass ratio (B / A ratio) of the amount of the randomly interesterified oil B to the amount of the randomly interesterified oil A is 0.5 to 5.0, and the SFC at 30°C of the oil-and-fat for frozen dessert mixes is 0.1% or more and 6% or less. (a) The raw material oil for random interesterified oil contains medium-chain fatty acid (MCT)-bound oil. (b) the content of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 30% by mass; (c) The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition is 45 to 80 mass%. In addition, medium-chain fatty acid-bound fats and oils (MCT) are fats and oils whose main components are fatty acids with 6 to 10 carbon atoms in their constituent fatty acid composition.

2. The oil-and-fat for frozen dessert mixes according to claim 1, wherein the random interesterified oil B is made from palm superolein.

3. The oil-and-fat for frozen dessert mixes according to claim 1, wherein the random interesterified oil A further satisfies the following (d): (d) the content of oleic acid in the constituent fatty acid composition is 10% by mass or less;

4. The fat for frozen dessert mixes according to claim 1, further comprising a palm-based fat.

5. A frozen dessert using 1 to 25 parts by mass of the fat for frozen dessert mix according to claim 1 or claim 2 per 100 parts by mass of the frozen dessert.

6. A method for producing a frozen dessert mix, comprising the steps of: preparing an emulsion using the oil / fat for frozen dessert mixes according to claim 1 or 2; sterilizing the emulsion; homogenizing the emulsion; and cooling the emulsion.

7. A method for producing a frozen dessert, comprising freezing the frozen dessert mix produced by the method for producing a frozen dessert mix according to claim 6.

8. A method for improving the flavor of frozen desserts by using the oil-and-fat for frozen dessert mixes according to claim 1.

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