Oil and fat composition for cream

Abstract

To provide a fat composition for cream, which provides coating cream having a good solidifying property, provides a good flavor and meltability in the mouth, and can suppress temporal stickiness.SOLUTION: Provided is a fat composition for cream, which satisfies the following conditions A and B. Condition A: in a triglyceride composition, a mass ratio of a tri-saturated triglyceride containing a lauric acid residue(s) as a linked fatty acid residue(s) with a total number of carbon atoms of the linked fatty acid residues being 46 is 0.5-4.5 relative to a trilaurin. Condition B: An SFC (Solid Fat Content) at 25°C is 46-75%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition for cream that is suitable for preparing a cream. [Background technology]

[0002] It is common to coat the surfaces of baked goods, such as baked confectioneries and bread, with a coating cream containing oils and fats in order to improve the appearance, flavor, texture, and to allow seasonings to adhere.

[0003] The properties required for this coating cream include rapid solidification after coating and meltability in the mouth when eaten. To achieve these required properties, oil and fat compositions for use in producing coating creams have been investigated.

[0004] Examples include an oil and fat composition that has not been subjected to an interesterification reaction treatment and contains 80% by mass or more of lauric oils and fats containing 65 to 85% by mass of extremely hardened oils, relative to the mass of the total oil and fat, does not contain interesterified oils and fats that contain lauric oils and fats as a raw material, and has a trans fatty acid content of 3% by mass or less relative to the mass of the total constituent fatty acids of the oil and fat (Patent Document 1), and an oil and fat composition that has a specific triglyceride composition (Patent Document 2).

[0005] In addition to the above-mentioned required properties, studies have recently been conducted to suppress the occurrence of a phenomenon in which the coating surface of a composite bakery food softens and becomes sticky due to the seepage of liquid oil components over time (hereinafter simply referred to as "stickiness over time") (for example, Patent Document 3). Note that this stickiness over time occurs due to the seepage of liquid oil components over time, and since the time point at which it occurs is different, those skilled in the art distinguish it from stickiness caused by slow solidification after coating. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 2018-000041 [Patent Document 2] Japanese Patent Application Publication No. 2017-079737 [Patent Document 3] Japanese Patent Publication No. 2020-162512 Summary of the Invention [Problem to be solved by the invention]

[0007] The oil and fat compositions used in the production of coating creams that have been investigated so far have had the following problems.

[0008] The oil and fat composition described in Patent Document 1 contains a large amount of lauric oils that are not transesterified oils, and therefore has the problem of easily developing an unpleasant taste known as a soapy smell over time. In particular, the coating portion of a composite bakery food is easily exposed to light and is often placed in an environment where an unpleasant taste is likely to develop, so it is desirable to suppress changes in flavor over time. Furthermore, depending on the bakery food to be combined, stickiness may occur over time.

[0009] In the invention described in Patent Document 2, when a certain amount of triglyceride having a lauric acid residue at the 2-position is contained, the triglyceride composition becomes complex, and creaminess and melt-in-the-mouth feel are improved, but depending on the bakery food to which it is combined, stickiness may occur over time.

[0010] The invention described in Patent Document 3 can suppress bleeding from the coating surface, but when the composite bakery food is eaten, the coating portion does not melt well in the mouth and remains in the mouth.

[0011] Therefore, the object of the present invention is as follows: (1) To obtain a coating cream with good solidification properties. (2) To obtain a coating cream that has a good flavor and melts in the mouth. (3) To obtain a coating cream that can suppress stickiness over time. [Means for solving the problem]

[0012] As a result of intensive research into solving the above problems, the present inventors have found that the above problems can be solved by providing an oil and fat composition for a cream with a specific oil and fat composition, and have thus completed the present invention.

[0013] That is, the present invention includes the following: [1] An oil and fat composition for cream that satisfies the following conditions A and B. Condition A: In the triglyceride composition, the mass ratio of trisaturated triglycerides containing lauric acid residues as bound fatty acid residues and having a total carbon number of 46 in the bound fatty acid residues to trilaurin is 0.5 to 4.5. Condition B: SFC (Solid Fat Content) at 25°C is 46 to 75%. [2] The oil / fat composition for cream according to [1], further satisfying the following condition C: Condition C: The content of sorbitan fatty acid ester is 0.1 to 1.2% by mass. [3] The oil / fat composition for cream according to [1] or [2], further satisfying the following condition D: Condition D: The content of saturated fatty acid residues having 20 or more carbon atoms in the fatty acid residue composition is 0.4 to 1.5% by mass. [4] The oil-and-fat composition for cream according to any one of [1] to [3], which contains the following oil-and-fat α and oil-and-fat β: Oil α: Randomly interesterified oil that satisfies the following conditions (α1) and (α2). Condition (α1): In the fatty acid residue composition, the mass ratio [La / (St+P)] of the content of lauric acid residues (La) to the sum of the contents of stearic acid residues (St) and palmitic acid residues (P) is 0.12 to 1.40. Condition (α2): The content of trisaturated triglycerides in which the total number of carbon atoms in saturated fatty acid residues is 46 or less in the constituent triglycerides is 30 to 65% by mass. Fat / oil β: A non-esterified fat / oil having a lauric acid residue content of 35% by mass or more in the fatty acid residue composition. [5] The oil or fat composition for a cream according to any one of [1] to [4], which further satisfies at least one of the following conditions E and F: Condition E: The content of liquid oil in the oil phase is 3% by mass or less. Condition F: The cocoa butter content in the oil phase is 3% by mass or less. [6] A cream obtained by using the oil-and-fat composition for creams according to any one of [1] to [5]. [7] The cream according to [6], which is for coating. [8] A composite bakery food product comprising the cream according to [6] or [7] and a bakery food product. [Effects of the Invention]

[0014] According to the present invention, the following effects can be obtained. (1) A coating cream with good solidification properties can be obtained. (2) A coating cream with a good flavor and melt-in-the-mouth texture can be obtained. (3) A coating cream that can suppress stickiness over time can be obtained. DETAILED DESCRIPTION OF THE INVENTION

[0015] The present invention will be described in detail below with reference to preferred embodiments thereof. The present invention is not limited to the following description, and each component can be appropriately modified within the scope of the present invention.

[0016] [Oil and fat composition for cream] The oil and fat composition for cream of the present invention satisfies the following conditions A and B. Condition A: In the triglyceride composition, the mass ratio of trisaturated triglycerides containing lauric acid residues as bound fatty acids and having a total carbon number of 46 in the bound fatty acid residues to trilaurin is 0.5 to 4.5. Condition B: SFC (Solid Fat Content) at 25°C is 46 to 75%.

[0017] Conditions A and B that the oil / fat composition for cream of the present invention must satisfy are described below.

[0018] <Condition A> Condition A relates to the triglyceride composition of the oil phase of the oil-and-fat composition for a cream, and more specifically, to the mass ratio of trisaturated triglycerides containing lauric acid residues as bound fatty acids and having a total carbon number of 46 in the bound fatty acid residues to trilaurin in the triglyceride composition.

[0019] The oil-and-fat composition for cream of the present invention has a triglyceride composition in which the mass ratio of trisaturated triglycerides containing lauric acid residues (La) as the bound fatty acid residue and having a total carbon number of 46 in the bound fatty acid residues to 1 part by mass of trilaurin (LaLaLa; trilauroylglycerol) (hereinafter also referred to as the "trilaurin ratio") is 0.5 to 4.5.

[0020] Hereinafter, a trisaturated triglyceride containing a lauric acid residue as a bound fatty acid residue and having a total of 46 carbon atoms in the bound fatty acid residues will also be referred to as SSLa+SLaLa. S means a saturated fatty acid residue, SSLa means a trisaturated triglyceride having a total of 46 carbon atoms in the bound fatty acid residues in which one lauric acid residue (La) is bound as the bound fatty acid residue, and SLaLa means a trisaturated triglyceride having a total of 46 carbon atoms in the bound fatty acid residues in which two lauric acid residues (La) are bound as the bound fatty acid residues.

[0021] Specific examples of the above SSLa+SLaLa include a triglyceride in which one lauric acid residue (La), one palmitic acid residue (P), and one stearic acid residue (St) are bonded, i.e., lauroyl-palmitoyl-stearoyl-triglyceride (hereinafter also referred to simply as "LaPSt"), and a triglyceride in which two lauric acid residues (La) and one behenic acid residue (B) are bonded, i.e., di-lauroyl-mono-behenoyl-triglyceride. Note that the positions at which each fatty acid residue is bonded to the glycerin backbone are not particularly limited.

[0022] The trilaurin ratio under condition A is in the range of 0.5 to 4.5, from the viewpoint of obtaining a cream that melts easily in the mouth and that does not become sticky over time, particularly in coating applications. The lower limit of the trilaurin ratio is preferably 0.75 or more, more preferably 0.80 or more, and even more preferably 0.85 or more, and the upper limit of the trilaurin ratio is preferably 4.0 or less, more preferably 2.5 or less, even more preferably 1.5 or less, 1.4 or less, or 1.0 or less. Therefore, in a preferred embodiment, the trilaurin ratio is in the range of 0.75 to 4.0, more preferably 0.80 to 2.5, and even more preferably 0.85 to 1.5, 0.85 to 1.4, or 0.85 to 1.0.

[0023] When the oil-and-fat composition for cream of the present invention is used for coating purposes, from the viewpoint of improving the solidification property and melt-in-the-mouth property and further suppressing stickiness over time, the lower limit of the trilaurin content in the triglyceride composition is preferably 4% by mass or more, more preferably 5% by mass or more, and even more preferably 6% by mass or more, and the upper limit of the trilaurin content is preferably 14% by mass or less, more preferably 12% by mass or less, and even more preferably 10% by mass or less. Thus, in a preferred embodiment, the trilaurin content in the triglyceride composition is 4 to 14% by mass, more preferably 5 to 12% by mass, and even more preferably 6 to 10% by mass.

[0024] From the same viewpoint, the lower limit of the content of SSLa+SLaLa in the triglyceride composition is preferably 3.5% by mass or more, more preferably 4.2% by mass or more, and even more preferably 6.4% by mass or more, and the upper limit of the content is preferably 12% by mass or less, more preferably 11% by mass or less, and even more preferably 9.5% by mass or less. Thus, in a preferred embodiment, the content of SSLa+SLaLa in the triglyceride composition is 3.5 to 12% by mass, more preferably 4.2 to 11% by mass, and even more preferably 6.4 to 9.5% by mass.

[0025] In the present invention, the triglyceride composition of the oil phase of the oil-and-fat composition for cream can be measured by high-performance liquid chromatography (HPLC) in accordance with "Standard Test Methods for the Analysis of Fats, Oils, and Related Compounds, 2.4.6.2-2013, Established by the Japan Oil Chemists' Society." The triglyceride composition shown in the present invention is based on the value measured by high-performance liquid chromatography (HPLC) in accordance with "Standard Test Methods for the Analysis of Fats, Oils, and Related Compounds, 2.4.6.2-2013, Established by the Japan Oil Chemists' Society."

[0026] <Condition B> Condition B relates to the SFC (Solid Fat Content) of the oil / fat composition for cream at 25°C.

[0027] The oil and fat composition for cream of the present invention has an SFC at 25°C of 46 to 75%.

[0028] When the SFC at 25°C is within the above range, the cream, particularly the coating cream, obtained using the oil-and-fat composition for cream of the present invention has good solidification properties and can be prevented from becoming sticky over time.

[0029] From the viewpoint of being able to enjoy the effects of the present invention more effectively, the lower limit of the SFC at 25° C. of the oil or fat composition for cream of the present invention is preferably 49% or more, more preferably 52% or more, and even more preferably 55% or more, and the upper limit of the SFC at 25° C. is preferably 70% or less, more preferably 66% or less, and even more preferably 62% or less. Thus, in a preferred embodiment, the SFC at 25° C. is 49 to 70%, more preferably 52 to 66%, and even more preferably 55 to 62%.

[0030] In the present invention, the SFC value is determined by measuring the SFC of a sample (oil or fat or oil composition) to be measured by pulsed NMR (direct method) described in AOCS official method cd16b-93, and then converting the measured value into the amount of oil phase.

[0031] That is, when a sample that does not contain an aqueous phase is measured, the measured value is the SFC as is, and when a sample that contains an aqueous phase is measured, the measured value converted into the amount of oil phase is used as the SFC (the same applies to SFC measurements below).

[0032] In the present invention, from the viewpoint of obtaining a cream with good solidification properties and good melt-in-the-mouth properties, particularly in coating applications, the ratio of the SFC value at 35°C to the SFC value at 25°C [(SFC at 35°C) / (SFC at 25°C)] is preferably 0.15 or more, more preferably 0.17 or more, and even more preferably 0.19 or more, and the upper limit of this ratio is preferably 0.45 or less, more preferably 0.4 or less, even more preferably 0.39 or less, and even more preferably 0.36 or less. Therefore, in a preferred embodiment, the ratio of the SFC value at 35°C to the SFC value at 25°C [(SFC at 35°C) / (SFC at 25°C)] is 0.15 to 0.45, more preferably 0.17 to 0.39, and even more preferably 0.19 to 0.36.

[0033] <Other favorable conditions> In addition to the above conditions A and B, the oil and fat composition for cream of the present invention preferably satisfies either one, preferably both, of the following conditions C and D. This further enhances the effect of the present invention, which is to provide a cream that has good solidification properties, a good flavor and melt-in-the-mouth feel, and is suppressed from becoming sticky over time, particularly in coating applications. Condition C: The content of sorbitan fatty acid ester is 0.1 to 1.2% by mass. Condition D: The content of saturated fatty acid residues having 20 or more carbon atoms in the fatty acid residue composition is 0.4 to 1.5% by mass.

[0034] Conditions C and D will be described below.

[0035] <Condition C> Condition C relates to the content of sorbitan fatty acid ester in the oil / fat composition for cream.

[0036] The oil and fat composition for cream of the present invention preferably contains 0.1 to 1.2% by mass of a sorbitan fatty acid ester.

[0037] When conditions A and B are satisfied and the content of the sorbitan fatty acid ester in the oil-and-fat composition for cream is within the above range, the stickiness over time of a cream, particularly a coating cream, obtained using the oil-and-fat composition for cream of the present invention can be more preferably suppressed, and the melt-in-the-mouth texture when eaten can be improved.

[0038] From the viewpoint of further enhancing the effects of the present invention, the lower limit of the content of sorbitan fatty acid ester in the oil / fat composition for cream of the present invention is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and even more preferably 0.4% by mass or more, and the upper limit of the content is preferably 1.2% by mass or less, more preferably 1.0% by mass or less, and even more preferably 0.8% by mass or less. Therefore, in a preferred embodiment, the content of sorbitan fatty acid ester is 0.1 to 1.2% by mass, more preferably 0.2 to 1.0% by mass, and even more preferably 0.4 to 0.8% by mass.

[0039] The sorbitan fatty acid ester that can be contained in the oil-and-fat composition for cream of the present invention is not particularly limited, but from the viewpoint of further improving the effects, a sorbitan fatty acid ester having an esterification rate of 65% or more (hereinafter also referred to as a "highly esterified sorbitan fatty acid ester") is preferred.

[0040] By including a highly esterified sorbitan fatty acid ester as the sorbitan fatty acid ester, the solidification property can be further improved and stickiness over time can be further suppressed.

[0041] In the present invention, the esterification rate (%) of a sorbitan fatty acid ester is a value calculated by the following formula: The ester value and hydroxyl value in the formula are measured, for example, in accordance with [2.3.3-1996 Ester value] and [2.3.6-1996 Hydroxyl value] of "Standard Methods for the Analysis of Fats, Oils and Related Materials (I)" (edited by the Japan Oil Chemists' Society). Esterification rate (%) = {ester value / (ester value + hydroxyl value)} x 100

[0042] Any sorbitan fatty acid ester can be used as the highly esterified sorbitan fatty acid ester as long as its esterification rate is 65% or more. In the highly esterified sorbitan fatty acid ester, the esterification rate is preferably 70% or more, more preferably 73% or more.

[0043] From the viewpoint of easy availability as they are industrially produced or commercially sold, the upper limit of the esterification rate in the highly esterified sorbitan fatty acid ester is preferably 90% or less, more preferably 85% or less, and even more preferably 80% or less.

[0044] Among these, from the viewpoint of further enhancing the effects of the present invention, the highly esterified sorbitan fatty acid ester is preferably a sorbitan trifatty acid ester, which is an ester compound of sorbitan and a fatty acid, in which ester bonds are formed with fatty acids at three of the hydroxyl groups of sorbitan.

[0045] In the present invention, the type of fatty acid residue contained in the highly esterified sorbitan fatty acid ester is not particularly limited, and may be, for example, a fatty acid residue having 10 to 30 carbon atoms, and may be a saturated fatty acid residue or an unsaturated fatty acid residue.

[0046] From the viewpoint of further suppressing stickiness when the oil-and-fat composition for cream of the present invention is used, particularly for coating applications, the highly esterified sorbitan fatty acid ester preferably contains primarily saturated fatty acid residues having 12 or more carbon atoms, more preferably primarily saturated fatty acid residues having 12 to 22 carbon atoms, even more preferably primarily saturated fatty acid residues having 12 to 18 carbon atoms, and even more preferably primarily saturated fatty acid residues having 16 to 18 carbon atoms.

[0047] Here, the term "mainly comprising" in reference to fatty acid residues of sorbitan fatty acid esters means that the content of the target fatty acid residues in the bound fatty acid residue composition of the sorbitan fatty acid ester is 65% by mass or more, and the content is preferably 70% by mass or more, more preferably 75% by mass or more, and even more preferably 80% by mass or more.

[0048] <Condition D> Condition D relates to the content of saturated fatty acid residues having 20 or more carbon atoms in the fatty acid residue composition.

[0049] The oil and fat composition for cream of the present invention preferably contains 0.4 to 1.5 mass % of saturated fatty acid residues having 20 or more carbon atoms in its fatty acid residue composition.

[0050] By satisfying conditions A and B and ensuring that the content of saturated fatty acid residues having 20 or more carbon atoms is within the above range, stickiness over time can be further suppressed.

[0051] From the viewpoint of further suppressing the occurrence of stickiness over time, the lower limit of the content of saturated fatty acid residues having 20 or more carbon atoms in the fatty acid residue composition is preferably 0.4% by mass or more, more preferably 0.5% by mass or more, and even more preferably 0.6% by mass or more, and the upper limit of the content is preferably 1.5% by mass or less, more preferably 1.3% by mass or less, and even more preferably 1.0% by mass or less. Therefore, in a preferred embodiment, the content of saturated fatty acid residues having 20 or more carbon atoms in the fatty acid residue composition is 0.4 to 1.5% by mass, more preferably 0.5 to 1.3% by mass, and even more preferably 0.6 to 1.0% by mass.

[0052] From the viewpoint of further suppressing stickiness over time, the content of monosaturated / diunsaturated triglycerides (hereinafter also referred to as "HUU", where H represents a saturated fatty acid residue having 20 or more carbon atoms and U represents an unsaturated fatty acid residue) containing saturated fatty acid residues having 20 or more carbon atoms in the triglyceride composition of the oil / fat composition for cream is preferably 1.0% by mass or less, more preferably 0.7% by mass or less, and even more preferably 0.5% by mass or less. The lower limit of the HUU content is not particularly limited and may be 0% by mass.

[0053] Although it is not clear why the HUU content within the above range can further suppress stickiness over time, the inventors speculate that this is because, while monosaturated diunsaturated triglycerides are generally considered to be liquid oil components, the content of monosaturated diunsaturated triglycerides containing relatively long-chain saturated fatty acid residues having 20 or more carbon atoms within a certain range increases the melting point of the liquid oil component, increasing the viscosity at room temperature and thereby suppressing migration of the liquid oil component.

[0054] In the fatty acid residue composition of the oil / fat composition for cream of the present invention, the mass ratio [S / U] of saturated fatty acid residue (S) to 1 part by mass of unsaturated fatty acid residue (U) is preferably 4.5 or more, more preferably 4.6 or more, 4.8 or more, or 5.0 or more, and even more preferably 5.2 or more, and its upper limit is preferably 8.0 or less, more preferably 7.7 or less, even more preferably 7.5 or less, or 7.3 or less. Therefore, in a preferred embodiment, the mass ratio of saturated fatty acid residue to 1 part by mass of unsaturated fatty acid residue in the fatty acid residue composition is 4.5 to 8.0, more preferably 5.0 to 7.7, and even more preferably 5.2 to 7.3.

[0055] In the oil / fat composition for cream of the present invention, the content of lauric acid residues in the fatty acid residue composition is preferably 25% by mass or more, more preferably 28% by mass or more, even more preferably 30% by mass or more or 32% by mass or more, and its upper limit is preferably 45% by mass or less, more preferably 42% by mass or less, even more preferably 40% by mass or less or 38% by mass or less. Therefore, in a preferred embodiment, the content of lauric acid residues in the fatty acid residue composition is 25 to 45% by mass, more preferably 28 to 42% by mass, and even more preferably 32 to 40% by mass.

[0056] Furthermore, in the oil / fat composition for cream of the present invention, the mass ratio of the content of lauric acid residues (La) to the sum of the contents of stearic acid residues (St) and palmitic acid residues (P) in the fatty acid residue composition [La / (St+P)] is preferably 0.5 or more, more preferably 0.7 or more, and even more preferably 0.8 or more, and its upper limit is preferably 1.8 or less, more preferably 1.5 or less, and even more preferably 1.3 or less. Therefore, in a preferred embodiment, La / (St+P) in the fatty acid residue composition is 0.5 to 1.8, more preferably 0.7 to 1.5, and even more preferably 0.8 to 1.3.

[0057] The content of fatty acid residues such as La, St, and P in the fatty acid residue composition can be measured by capillary gas chromatography with reference to, for example, "Standard Testing Methods for the Analysis of Fats, Oils, and Related Compounds 2.4.2.3-2013, Established by the Japan Oil Chemists' Society," "Standard Testing Methods for the Analysis of Fats, Oils, and Related Compounds 2.4.4.3-2013, Established by the Japan Oil Chemists' Society," and "AOCS Method Ce-1h05."

[0058] Conditions E and F that the oil and fat composition for use in the present invention should preferably further satisfy will be described later.

[0059] <Oils and fats that can be used in the present invention> The fats and oils that can be used in the fat and oil composition for cream of the present invention will be described below.

[0060] Examples of fats and oils that can be used in the cream fat composition of the present invention include vegetable fats and oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil, palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, and cocoa butter, animal fats and oils such as milk fat, beef tallow, lard, chicken oil, fish oil, and whale oil, and fats and oils obtained by subjecting these fats and oils to one or more physical or chemical treatments such as hydrogenation, fractionation, and interesterification. One of the above fats and oils may be used alone, or two or more may be used in combination.

[0061] Here, it is preferable that the oil / fat composition for cream of the present invention satisfies at least one of the following conditions E and F with respect to the oil / fat that can be contained. Condition E: The content of liquid oil in the oil phase is 3% by mass or less. Condition F: The cocoa butter content in the oil phase is 3% by mass or less. Here, liquid oil means fats and oils that are liquid at room temperature (25°C), and examples thereof include soybean oil and rapeseed oil.

[0062] When a liquid oil is added to an oil-and-fat composition for cream, the solidification property deteriorates, and the composition tends to be sticky immediately after production and tends to become sticky over time. Furthermore, when cocoa butter is added to an oil-and-fat composition for cream, a bloom phenomenon may occur due to compatibility issues, which may impair the appearance and taste.

[0063] In addition to conditions A and B, the oil and fat composition for cream of the present invention preferably satisfies at least one of conditions E and F, and more preferably both conditions E and F. With regard to condition E, in order to better enjoy the effects of the present invention, the content of liquid oil in the oil phase is more preferably 2.5% by mass or less, even more preferably 2% by mass or less, 1.5% by mass or less, or 1% by mass or less. The lower limit of the liquid oil content is not particularly limited and may be 0% by mass. With regard to condition F, in order to better enjoy the effects of the present invention, the content of cocoa butter in the oil phase is more preferably 2.5% by mass or less, even more preferably 2% by mass or less, 1.5% by mass or less, or 1% by mass or less. The lower limit of the cocoa butter content is not particularly limited and may be 0% by mass.

[0064] From the viewpoint of preferably satisfying the above conditions A and B, the oil-and-fat composition for cream of the present invention preferably contains the following oil-and-fat α and oil-and-fat β.

[0065] · Oils and fats α: Randomly interesterified oils and fats that satisfy the following conditions (α1) and (α2). Condition (α1): In the fatty acid residue composition, the mass ratio [La / (St+P)] of the content of lauric acid residues (La) to the sum of the contents of stearic acid residues (St) and palmitic acid residues (P) is 0.12 to 1.40. Condition (α2): The content of trisaturated triglycerides in which the total number of carbon atoms in saturated fatty acid residues is 46 or less in the constituent triglycerides is 30 to 65% by mass.

[0066] · Oils and fats β: Non-esterified oils and fats in which the content of lauric acid residues in the fatty acid residue composition is 35 mass% or more.

[0067] The fats and oils α and β will be described below.

[0068] -Oil α- The fat α is a randomly interesterified fat that satisfies the conditions (α1) and (α2). First, the condition (α1) will be described.

[0069] --Condition (α1)-- The condition (α1) relates to the mass ratio of the La content to the sum of the St and P contents [La / (St+P)] in the fatty acid residue composition.

[0070] From the viewpoint of obtaining a coating cream with good solidification properties and a coating cream with a good flavor and melt-in-the-mouth texture, the lower limit of the mass ratio [La / (St+P)] in the fat / oil α is 0.12 or more, preferably 0.35 or more, more preferably 0.38 or more or 0.40 or more, and the upper limit of the mass ratio is 1.40 or less, preferably 1.20 or less, more preferably 1.15 or less or 1.10 or less. For example, the range of the mass ratio is 0.12 to 1.40, preferably 0.35 to 1.20, more preferably 0.38 to 1.15 or 0.40 to 1.10.

[0071] --Condition (α2)-- Next, we will discuss condition (α2). Condition (α2) relates to the content of trisaturated triglycerides in which the total number of carbon atoms in saturated fatty residues is 46 or less (hereinafter simply referred to as "trisaturated triglycerides having 46 or less carbon atoms"). Examples of such trisaturated triglycerides having 46 or less carbon atoms include LaPSt, di-myristoyl-mono-stearoyl-triglyceride, and trilaurin.

[0072] From the viewpoint of suppressing stickiness over time, the content of trisaturated triglycerides having 46 or less carbon atoms in the fat or oil α has a lower limit of 30% by mass or more, preferably 33% by mass or more, more preferably 36% by mass or more or 38% by mass or more, and an upper limit of 65% by mass or less, preferably 61% by mass or less, more preferably 55% by mass or less or 52% by mass or less. For example, the content ranges from 30 to 65% by mass, preferably 33 to 61% by mass, more preferably 36 to 55% by mass or 38 to 52% by mass.

[0073] In particular, the trisaturated triglyceride having 46 or less carbon atoms preferably contains LaPSt at 5 to 35% by mass, more preferably 7 to 32% by mass, and even more preferably 9 to 30% by mass.

[0074] The fat or oil α preferably used in the present invention preferably has a trilaurin content in the range of 1 to 10% by mass in the constituent triglyceride composition. Trilaurin has a total of 36 carbon atoms in the fatty acid residues bonded to the glycerin skeleton, and therefore corresponds to the above-mentioned trisaturated triglyceride having 46 or less carbon atoms.

[0075] From the viewpoint of further suppressing stickiness over time, the content of trilaurin in the constituent triglyceride composition of the fat α is more preferably 1.0 to 9.0 mass%, even more preferably 1.0 to 7.0 mass%, and even more preferably 1.0 to 5.5 mass%.

[0076] Even if the trilaurin content in the constituent triglycerides of the fat α is less than 1% by mass, it is possible to suppress stickiness over time. However, from the viewpoint of industrial production, it is difficult to make the trilaurin content less than 1% by mass while the fat α satisfies the conditions (α1) and (α2).

[0077] Any randomly interesterified oil or fat that satisfies the above conditions (α1) and (α2) can be used as the oil or fat α without any particular limitation. For example, a preferred example of the oil or fat α is an oil or fat obtained by randomly interesterifying an oil or fat blend obtained by mixing (i) palm kernel oil and (ii) palm stearin or extremely hardened palm oil having an iodine value of 40 or less in a mass ratio of the former (i) to the latter (ii) of 40:60 to 80:20 in accordance with a conventional method.

[0078] Random interesterification to obtain the randomly interesterified oil or fat used as the oil or fat α can be carried out by a conventional method, for example, a method using a chemical catalyst such as sodium methoxide, or a method using an enzyme such as a lipase derived from the genus Alcaligenes, Rhizopus, Aspergillus, Mucor, Penicillium, etc. The lipase can be immobilized on an ion exchange resin or a carrier such as diatomaceous earth or ceramic and used as an immobilized lipase, or can be used in the form of a powder.

[0079] -Oil β- The fat / oil β is a non-transferred fat / oil in which the content of lauric acid residues in the fatty acid residue composition is 35 mass % or more.

[0080] In the present invention, "non-transesterified fats and oils" refers to refined fats and oils obtained through a conventional refining process after oil expression, or processed fats and oils that have been subjected to hydrogenation and fractionation of refined fats and oils, and which do not undergo transesterification such as position-specific transesterification or random transesterification as a processing method.

[0081] From the viewpoint of obtaining a coating cream that melts easily in the mouth and that is less sticky over time, the lower limit of the content of lauric acid residues in the fatty acid residue composition of the fat / oil β is 35% by mass or more, preferably 40% by mass or more, more preferably 44% by mass or more, or 48% by mass or more. The upper limit of the content is preferably 70% by mass or less, more preferably 66% by mass or less, and even more preferably 62% by mass or less. For example, the content range is preferably 35 to 70% by mass, more preferably 40 to 66% by mass, and even more preferably 44 to 62% by mass.

[0082] Furthermore, from the viewpoint of obtaining a coating cream that melts well in the mouth and that does not become sticky over time, the mass ratio [La / (St+P)] in the fatty acid residue composition of the fat / oil β is preferably in the range of 2.00 to 6.20. The lower limit of this mass ratio is preferably 2.00 or more, more preferably 2.70 or more, even more preferably 3.50 or more, and even more preferably 4.30 or more, and the upper limit of this mass ratio is preferably 6.20 or less, more preferably 6.00 or less, even more preferably 5.80 or less, and even more preferably 5.70 or less. For example, the range of this mass ratio is preferably 2.00 to 6.20, more preferably 2.70 to 6.00, even more preferably 3.50 to 5.80, and even more preferably 4.30 to 5.70.

[0083] Furthermore, from the viewpoint of obtaining a cream that melts well in the mouth and that is less likely to become sticky over time, particularly in coating applications, the trilaurin content in the constituent triglyceride composition of the fat / oil β is preferably 15 to 35 mass%, more preferably 18 to 32 mass%, and even more preferably 20 to 29 mass%.

[0084] From the viewpoint of suppressing bleeding, the upper limit of the iodine value of the non-transesterified oil or fat used in the present invention is preferably 25 or less, more preferably 23 or less, even more preferably 20 or less, still more preferably 15 or less or 10 or less, and the lower limit of the iodine value is 0 or more, preferably 1 or more, more preferably 2 or more, even more preferably 3 or more, and still more preferably 4 or more. Techniques such as hydrogenation and fractionation can be used to adjust the iodine value to within the above range.

[0085] Any non-esterified fat or oil having a lauric acid residue content of 35% by mass or more in the fatty acid residue composition can be used as the fat or oil β, without any particular limitation. For example, palm kernel oil, palm kernel stearin obtained by fractionating palm kernel oil, and extremely hardened palm kernel oil can be preferably used as the fat or oil β.

[0086] -Oil γ- From the viewpoint of preferably satisfying the above-mentioned D, the oil-and-fat composition for cream of the present invention preferably contains the following oil-and-fat γ.

[0087] · Oil / fat γ: Randomly interesterified oil / fat that satisfies the following conditions (γ1) and (γ2). Condition (γ1): The fatty acid residues constituting the triglyceride contain 5 to 44 mass% oleic acid residues, 60 to 97 mass% fatty acid residues having 16 to 18 carbon atoms including oleic acid, and 3 to 30 mass% saturated fatty acid residues having 20 to 22 carbon atoms. Condition (γ2): The iodine value is 53 or less.

[0088] By using the fat / oil γ, condition D can be preferably satisfied and stickiness over time can be more preferably suppressed.

[0089] --Condition (γ1)-- First, we will discuss the condition (γ1). The condition (γ1) relates to the composition of fatty acid residues that constitute the triglyceride.

[0090] In the fat / oil γ, the content of oleic acid residues in the fatty acid residue composition constituting the triglyceride is 5 to 44 mass %, preferably 10 to 41 mass %, more preferably 15 to 39 mass %.

[0091] In the fat / oil γ, the content of fatty acid residues having 16 to 18 carbon atoms including oleic acid residues in the fatty acid residue composition constituting the triglyceride is 60 to 97 mass %, preferably 65 to 95 mass %, more preferably 70 to 93 mass %.

[0092] In the fat / oil γ, the content of saturated fatty acid residues having 20 to 22 carbon atoms in the fatty acid residue composition constituting the triglyceride is 3 to 30 mass %, preferably 5 to 25 mass %, more preferably 7 to 20 mass %.

[0093] --Condition (γ2)-- Next, the condition (γ2) will be described. The condition (γ2) relates to the iodine value.

[0094] The iodine value of the oil / fat γ is 53 or less, preferably 50 or less, and more preferably 48 or less. If the iodine value is greater than 53, the effect of using the oil / fat γ in combination with other ingredients in suppressing stickiness over time becomes poor. The lower limit of the iodine value is not particularly limited, and may be, for example, 5 or more, 10 or more, or 15 or more.

[0095] The oil / fat γ can be obtained by random interesterification of an oil / fat blend (hereinafter also referred to as "oil / fat blend γ") that is a mixture of an oil / fat containing a large amount of fatty acid residues having 16 to 18 carbon atoms and an oil / fat containing a large amount of saturated fatty acid residues having 20 to 22 carbon atoms.

[0096] Examples of fats and oils containing a large amount of fatty acid residues having 16 to 18 carbon atoms include various animal and vegetable fats and oils such as palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cacao butter, fish oil, whale oil, and butter oil, as well as processed fats and oils obtained by using these fats and oils as raw materials and subjecting them to one or more treatments selected from hydrogenation, fractionation, and interesterification. One or more of these can be used as needed.

[0097] Examples of fats and oils containing a large amount of saturated fatty acid residues having 20 to 22 carbon atoms include hyercin rapeseed oil, fish oil, monkey fat, and processed fats and oils obtained by using these fats and oils as raw materials and subjecting them to one or more treatments selected from hydrogenation, fractionation, and interesterification. One or more of these can be used as needed.

[0098] The fat γ can be obtained by random interesterification of the fat blend γ. The random interesterification reaction may be carried out by a conventional method, similar to the method for obtaining the fat α.

[0099] <Method of manufacturing an oil composition for cream> The method for producing the oil-and-fat composition for cream of the present invention is not particularly limited, as long as it can provide an oil-and-fat composition for cream that satisfies the above-mentioned conditions A and B. For example, the oil-and-fat composition for cream of the present invention may be produced by mixing various oils and fats and other components described below in a dissolved state to prepare an oil phase so as to satisfy the above-mentioned conditions A and B, preferably so as to satisfy the above-mentioned conditions A, B, and C or so as as the above-mentioned conditions A, B, and D, and more preferably so as to satisfy all of the above-mentioned conditions A to D, and then adding an aqueous phase as necessary to emulsify the mixture, followed by cooling and crystallization. From the viewpoint of obtaining an oil-and-fat composition for cream that preferably satisfies the above-mentioned conditions A and B, it is preferable to use the above-mentioned oils and fats α and β, and oils γ and other oils and fats may be used as necessary. A preferred example of a method for producing the oil-and-fat composition for cream of the present invention is shown below.

[0100] As long as an oil-and-fat composition for a cream that satisfies the above conditions A and B is obtained, there are no particular limitations on the type or amount of oils and fats used. However, from the viewpoint of preferably satisfying the above conditions A and B, it is preferable to use a mixture of the oils and fats α and β so that the content of the oil and fat α in the oil-and-fat composition for a cream is preferably 50 to 95% by mass, more preferably 60 to 90% by mass, and even more preferably 65 to 85% by mass, and so that the content of the oil and fat β in the oil-and-fat composition for a cream is preferably 5 to 40% by mass, more preferably 10 to 35% by mass, and even more preferably 15 to 30% by mass.

[0101] Furthermore, the fat γ may be contained in any amount, but from the viewpoint of obtaining an oil-and-fat composition for a cream that satisfies conditions A, B, and D, it is preferable to use the fat γ together with the fats α and β so that the content of the fat γ in the oil-and-fat composition for a cream is preferably 0 to 15% by mass, more preferably 0 to 12% by mass, and even more preferably 0 to 10% by mass.

[0102] The method for producing the oil / fat composition for cream of the present invention is not particularly limited except for the above requirements, and the composition may be produced in the same manner as in the method for producing a conventional oil / fat composition.

[0103] In detail, first, one or more oils are selected so as to satisfy the above conditions A and B, preferably the above conditions A, B, and D, and the mixture is heated, dissolved, mixed, and stirred to prepare an oil phase. To obtain an oil-and-fat composition for a cream that preferably satisfies condition C, a sorbitan fatty acid ester may be added. The sorbitan fatty acid ester and other oil-soluble components may be added to the oil phase as needed. Furthermore, if necessary, an aqueous phase is prepared by adding other water-soluble components, and then the aqueous phase is added to the oil phase and emulsified.

[0104] The resulting mixture is then preferably subjected to a sterilization treatment, which may be a batch method in a tank or a continuous method using a plate-type heat exchanger or a scraped-surface heat exchanger.

[0105] The mixture is then cooled and, if necessary, plasticized. In the present invention, the cooling conditions are preferably -0.5°C / min or more, more preferably -5°C / min or more. Examples of equipment used for cooling include closed-type continuous tube coolers, such as margarine production machines such as a Votator, a Combinator, and a Perfector, and plate-type heat exchangers, as well as combinations of open-type diacoolers and complexators.

[0106] In any step of the production of the oil / fat composition for cream, nitrogen, air, etc. may be optionally incorporated into the composition.

[0107] The oil and fat composition for cream of the present invention may contain other ingredients as long as the effects of the present invention are achieved. Examples of other ingredients include water, emulsifiers, thickening stabilizers, salt seasonings such as salt and potassium chloride, acidulants such as citric acid, acetic acid, lactic acid, and gluconic acid, milk and dairy products such as milk, condensed milk, skim milk powder, casein, whey powder, butter, cream, natural cheese, processed cheese, and fermented milk, sugars and sugar alcohols such as sucrose, liquid sugar, honey, glucose, maltose, oligosaccharides, starch syrup, sorbitol, reduced starch syrup, and molasses, and dextrose. These include food ingredients and food additives such as cereals, sweeteners such as stevia and aspartame, coloring agents such as beta-carotene, caramel and red koji pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, eggs and various egg products, flavorings, seasonings, pH adjusters, food preservatives, shelf life extenders, fruits, fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder, grains, beans, vegetables, meat, and seafood.

[0108] Examples of emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, enzyme-treated lecithin, saponins, etc. These may be used alone or in combination of two or more.

[0109] Examples of thickening stabilizers include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, gelatin, starch, modified starch, etc. These may be used alone or in combination of two or more.

[0110] In the oil-and-fat composition for cream of the present invention, the content of the other components can be appropriately selected depending on the intended use of the components and is not particularly limited, but is preferably 20% by mass or less, 15% by mass or less, or 10% by mass or less, when the total amount of the oil-and-fat composition for cream is taken as 100% by mass.

[0111] <Suitable uses of the oil / fat composition for cream> The oil and fat composition for cream of the present invention can provide a cream that has excellent solidification properties, a good flavor and melt-in-the-mouth texture, and is less likely to become sticky over time, particularly when used for coating, and is therefore suitable for producing creams such as sugar cream and butter cream.

[0112] Furthermore, when the oil-and-fat composition for cream of the present invention is combined with bakery foods, it has good solidification properties and can suppress stickiness over time, so that it is possible to obtain a composite bakery food that is suppressed in stickiness not only immediately after production but also over time and has an excellent appearance. Therefore, the oil-and-fat composition for cream of the present invention can be suitably used for combining with bakery foods.

[0113] Examples of methods for combining the oil and fat composition with bakery foods include rolling in, filling, sandwiching, topping, and coating. However, since the oil and fat composition for cream of the present invention has good solidification properties and can suppress stickiness over time even when combined with bakery foods, it is particularly preferred to use it for coating purposes.

[0114] [cream] A cream can be produced using the oil-and-fat composition for cream of the present invention. The present invention also provides such a cream. The cream of the present invention will be described below.

[0115] The cream of the present invention is a general term for creams in which fats and oils are used as a continuous phase, and which are prepared using the oil-and-fat composition for cream of the present invention. The cream of the present invention can be obtained, for example, by (1) a method of dissolving the oil-and-fat composition for cream of the present invention, adding powders such as sugars and milk, and an emulsifier, and thoroughly kneading the mixture; (2) a method of creaming the oil-and-fat composition for cream of the present invention, and then blending sugars, eggs, milk, etc. therein; (3) a method of adding sugars, eggs, milk, etc. to a cream that has been prepared in advance, and then creaming the resulting mixture; or (4) a method of creaming the oil-and-fat composition for cream of the present invention containing sugars, eggs, milk, etc. The production method (1) provides a type of cream of the present invention that does not contain water, and the production methods (2) to (4) provide a type of cream of the present invention that contains water.

[0116] The cream of the present invention includes creams that are not hydrated, i.e., anhydrous creams, as well as creams that have a water-in-oil or oil-in-water-in-oil emulsion form, such as so-called butter cream and sugar cream. When used as a coating cream, in particular, the cream of the present invention is preferably anhydrous cream from the viewpoints of enhancing the binding between the food to be coated and the cream of the present invention, obtaining a cream that is easy to coat, and obtaining a cream with good solidification properties. For example, even creams that are hydrated, such as those obtained by the above methods (2) to (4), can be used for coating purposes, but the addition of water may cause the resulting cream to thicken excessively, making it unsuitable for use as a coating cream.

[0117] In the present invention, "anhydrous" means that the water content in the cream of the present invention is 1% by mass or less, preferably 0.9% by mass or less, more preferably 0.8% by mass or less, and even more preferably 0.7% by mass or less.

[0118] In the process of producing the cream of the present invention, a refining step or an aeration step (for example, creaming or gas injection) can be optionally introduced.

[0119] The cream of the present invention has good solidification properties and is also suppressed from becoming sticky over time. For example, even when combined with butter cake and stored in a 25°C environment for 10 days, there is little or no stickiness on the surface, and no residue is found even when touched with a finger, so stickiness is significantly suppressed.

[0120] The cream of the present invention may be produced by any conventionally known method, except that the oil-and-fat composition for creams of the present invention is used as the oil-and-fat used in the production thereof.

[0121] The amount of the oil-and-fat composition for cream of the present invention used in the cream of the present invention is not particularly limited, but from the viewpoint of fully obtaining the effects of the present invention, it is suitable that the cream contains the oil-and-fat composition for cream of the present invention in an amount of preferably 30 to 100% by mass, more preferably 35 to 100% by mass, and even more preferably 40 to 100% by mass.

[0122] When producing the cream of the present invention, oils and fats other than the oil and fat composition for cream of the present invention (also referred to as "other oils and fats") may be added.

[0123] Other fats and oils that can be added when producing the cream of the present invention include, for example, vegetable fats and oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil, palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, and cocoa butter, animal fats and oils such as milk fat, butter, beef tallow, lard, chicken oil, fish oil, and whale oil, and fats and oils obtained by subjecting these fats and oils to one or more physical or chemical treatments such as hydrogenation, fractionation, and interesterification. One of the above fats and oils may be used alone, or two or more may be mixed and used.

[0124] The content of other fats and oils in the cream is preferably 25% by mass or less, 22% by mass or less, 19% by mass or less, or 16% by mass or less. The lower limit of the content of other fats and oils is not particularly limited, and the cream may not contain any other fats and oils (0% by mass).

[0125] Here, the cream of the present invention preferably satisfies at least one of conditions E and F (described again below) described for the oil-and-fat composition for cream of the present invention, and more preferably satisfies both of them. Condition E: The content of liquid oil in the oil phase is 3% by mass or less. Condition F: The cocoa butter content in the oil phase is 3% by mass or less. The definition of liquid oil, the preferred embodiments of conditions E and F, and the reasons why it is preferable to satisfy these conditions E and F are as explained above in the section [Oil and fat composition for cream].

[0126] [Complex bakery food] The cream of the present invention can be used to produce a composite bakery food product. The present invention also provides such a composite bakery food product. The composite bakery food product of the present invention will be described below.

[0127] The composite bakery food of the present invention is obtained by combining a bakery food with the cream of the present invention, which uses the cream oil / fat composition of the present invention. Combining cream with a bakery food means topping or coating the surface of the bakery food with the cream, filling or sandwiching the interior of the bakery food, or rolling the cream in when producing the bakery food. In particular, since the cream of the present invention has the characteristic of being able to suppress stickiness immediately after production and stickiness over time, coating is a particularly preferred method for combining the cream with the bakery food. Therefore, the composite bakery food of the present invention is preferably a bakery food coated with the cream of the present invention.

[0128] Examples of bakery foods that can be used in the present invention include breads such as white bread, sweet buns, butter rolls, variety breads, French breads, and Danish pastries; pies and pastries; butter cakes such as pound cakes, sponge cakes, fruit cakes, madeleines, baumkuchen, and castella; cookies such as icebox cookies, wire-cut cookies, sables, and langue de chat cookies; and confectioneries such as biscuits, waffles, and scones.

[0129] The cream of the present invention has the characteristic of being able to suppress stickiness immediately after production and stickiness over time, and therefore can be applied without any problems to breads and confectioneries that contain a rich blend of ingredients that contain a relatively large amount of fat and oil.

[0130] The amount of cream used in producing the composite bakery food product varies depending on the type of bakery food product selected, but for example, 50 to 200 parts by mass of cream may be used per 100 parts by mass of the bakery food product.

[0131] Furthermore, when coating is selected as the combining method, the thickness is not particularly limited, but is preferably in the range of 0.5 mm to 10 mm, more preferably 0.7 mm to 9 mm, and even more preferably 0.9 to 8 mm. If the thickness is thinner than 0.5 mm, the flavor of the cream may be difficult to sense, and if the thickness is thicker than 10 mm, workability is poor and costs tend to increase. [Example]

[0132] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to these examples. In the following, "parts" and "%" mean "parts by mass" and "% by mass", respectively, unless otherwise specified.

[0133] <Measurement of oil phase composition of oil composition for cream> -Measurement of triglyceride composition- The triglyceride composition of the oil phase of the oil and fat compositions for cream produced in the Examples and Comparative Examples was measured by high performance liquid chromatography (HPLC) in accordance with the "Standard for the Analysis of Fats, Oils, and Related Materials Established by the Japan Oil Chemists' Society, 2.4.6.2-2013."

[0134] The various measurement conditions are as follows: (Detector): Differential refractive index detector (Column): Docosyl column (DCS) (Mobile phase): acetone:acetonitrile = 65:35 (volume ratio) (Flow rate): 1ml / min (Column temperature): 40℃ (Back pressure): 3.8 MPa

[0135] -Measurement of fatty acid composition- The fatty acid composition of the oil phase of the oil and fat compositions for cream produced in the Examples and Comparative Examples was measured by capillary gas chromatography in accordance with the AOCS method "Ce-1h05".

[0136] The various measurement conditions are as follows: (Injection method) Split method (Detector) FID detector (Carrier gas) Helium 1ml / min (Column) SUPELCO "SP-2560" (0.25 mm, 0.20 μm, 100 m) (Column temperature) 180℃ (Analysis time) 60 minutes (Inlet temperature) 250℃ (Detector temperature) 250℃ (Split ratio) 100:1

[0137] <Measurement of SFC of oil and fat composition for cream> The SFC of the oil-and-fat compositions for creams produced in the Examples and Comparative Examples was measured by pulse NMR (direct method) described in AOCS official method cd16b-93. The SFC at 25°C was measured for a sample (oil-and-fat composition for cream) that had been left to stand for 30 minutes in a thermostatic bath set at 25°C. The SFC at 35°C was also measured for a sample that had been left to stand for 30 minutes in a thermostatic bath set at 35°C.

[0138] The production of the fats and oils used in the Examples and Comparative Examples will be described below.

[0139] <Production Example 1> (Production of randomly interesterified oil (1)) An oil and fat blend was obtained by melting 50 parts of palm kernel oil and 50 parts of extremely hardened palm oil, which had been hydrogenated to an iodine value of 1 or less. This oil and fat blend was placed in a four-neck flask and heated under vacuum at 110°C for 30 minutes. Subsequently, sodium methoxide, a random transesterification catalyst, was added at a ratio of 0.2% to oil, the liquid temperature was adjusted to 85°C, and the mixture was further heated under vacuum for 1 hour to carry out a random transesterification reaction. Citric acid was then added to neutralize the sodium methoxide. Next, white clay was added and bleaching was carried out (white clay amount: 3% to oil, treatment temperature: 85°C). The white clay was then filtered off, and the mixture was deodorized (250°C, 60 minutes, with a steam injection amount of 5% to oil) to obtain random transesterified oil and fat (1).

[0140] <Production Example 2> (Production of randomly interesterified oil (2)) An oil and fat blend was obtained by mixing 75 parts of palm kernel oil and 25 parts of extremely hardened palm oil, which is palm oil that has been hydrogenated until its iodine value becomes 1 or less, in a melted state. This oil and fat blend was subjected to a random interesterification reaction using sodium methoxide as a catalyst and a refining treatment including bleaching and deodorization in the same manner as in Production Example 1, to obtain a random interesterified oil and fat (2).

[0141] <Production Example 3> (Production of randomly interesterified oil (3)) An oil and fat blend was obtained by mixing 80 parts of palm olein and 20 parts of extremely hardened rapeseed oil, which was obtained by hydrogenating hyercin rapeseed oil until the iodine value became 1 or less, in a melted state. This oil and fat blend was subjected to a random interesterification reaction using sodium methoxide as a catalyst and purification treatments including bleaching and deodorization in the same manner as in Production Example 1, to obtain a random interesterified oil and fat (3).

[0142] <Production Example 4> (Production of randomly interesterified oil (4)) 100 parts of palm olein was subjected to a random interesterification reaction using sodium methoxide as a catalyst and purification treatment including bleaching and deodorization in the same manner as in Production Example 1 to obtain a random interesterified oil (4).

[0143] The randomly transesterified oils and fats (1) and (2) correspond to the oils and fats α, the randomly transesterified oils and fats (3) correspond to the oils and fats γ, and the randomly transesterified oils and fats (4) correspond to other oils and fats.

[0144] Furthermore, rapeseed oil, which is a liquid oil, was used as other fats and oils.

[0145] The composition of each oil is shown in Table 1.

[0146] [Table 1]

[0147] <Consideration 1> An oil and fat composition for cream was produced, and the solidification property of the cream produced using the oil and fat composition, melting property in the mouth when eaten, and degree of stickiness with time were examined.

[0148] [Example 1] 23 parts by mass of randomly esterified oil (1), 49 parts by mass of randomly esterified oil (2), 23 parts by mass of palm kernel stearin, and 5 parts by mass of randomly esterified oil (3) were each heated and melted, mixed, and thoroughly stirred. 0.5 parts by mass of sorbitan tristearate ("GRINSTED STS Q" manufactured by Danisco Japan Co., Ltd.) was added, thoroughly dissolved with stirring, and slowly cooled to obtain an oil composition for cream Ex-1.

[0149] [Example 2] 37 parts by mass of randomly esterified oil (1), 33 parts by mass of randomly esterified oil (2), 28 parts by mass of palm kernel stearin, and 2 parts by mass of randomly esterified oil (3) were each heated and melted, mixed, and thoroughly stirred. 0.5 parts by mass of sorbitan tristearate ("GRINSTED STS Q" manufactured by Danisco Japan Co., Ltd.) was added, thoroughly dissolved with stirring, and slowly cooled to obtain an oil composition for cream Ex-2.

[0150] [Example 3] 50 parts by mass of randomly transesterified oil (1), 25 parts by mass of randomly transesterified oil (2), 20 parts by mass of palm kernel stearin, and 5 parts by mass of randomly transesterified oil (3) were each heated and melted, mixed, and thoroughly stirred. 0.5 parts by mass of sorbitan tristearate ("GRINSTED STS Q" manufactured by Danisco Japan Co., Ltd.) was added, thoroughly dissolved with stirring, and slowly cooled to obtain an oil composition for cream Ex-3.

[0151] [Example 4] 50 parts by mass of randomly transesterified oil (1), 25 parts by mass of randomly transesterified oil (2), 20 parts by mass of palm kernel oil, and 5 parts by mass of randomly transesterified oil (3) were each heated and melted, mixed, and thoroughly stirred. 0.5 parts by mass of sorbitan tristearate ("GRINSTED STS Q" manufactured by Danisco Japan Co., Ltd.) was added, thoroughly dissolved with stirring, and slowly cooled to obtain an oil composition for cream Ex-4.

[0152] [Example 5] 20 parts by mass of randomly esterified oil (1), 40 parts by mass of randomly esterified oil (2), 25 parts by mass of palm kernel stearin, 5 parts by mass of randomly esterified oil (3), and 10 parts by mass of rapeseed oil were each heated and melted, mixed, and thoroughly stirred. 0.5 parts by mass of sorbitan tristearate ("GRINSTED STS Q" manufactured by Danisco Japan Co., Ltd.) was added, thoroughly dissolved with stirring, and slowly cooled to obtain an oil composition for cream Ex-5.

[0153] [Example 6] 40 parts by mass of randomly transesterified oil (1), 20 parts by mass of randomly transesterified oil (2), 25 parts by mass of palm kernel stearin, and 15 parts by mass of randomly transesterified oil (4) were each heated and melted, mixed, and thoroughly stirred. 0.5 parts by mass of sorbitan tristearate ("GRINSTED STS Q" manufactured by Danisco Japan Co., Ltd.) was added, thoroughly dissolved with stirring, and slowly cooled to obtain an oil composition for cream Ex-6.

[0154] [Example 7] 50 parts by mass of randomly transesterified oil (1), 30 parts by mass of randomly transesterified oil (2), and 20 parts by mass of palm kernel stearin were each heated and melted, mixed, and thoroughly stirred. 0.5 parts by mass of sorbitan tristearate ("GRINSTED STS Q" manufactured by Danisco Japan Co., Ltd.) was added, thoroughly dissolved with stirring, and slowly cooled to obtain an oil composition for cream Ex-7.

[0155] [Comparative Example 1] 36 parts by mass of randomly transesterified oil (1), 34 parts by mass of randomly transesterified oil (2), and 30 parts by mass of randomly transesterified oil (4) were each heated and melted, mixed, and thoroughly stirred. 0.5 parts by mass of sorbitan tristearate ("GRINSTED STS Q" manufactured by Danisco Japan Co., Ltd.) was added, thoroughly dissolved with stirring, and slowly cooled to obtain an oil composition for cream CEx-1.

[0156] Comparative Example 2 25 parts by mass of randomly transesterified oil (1), 10 parts by mass of palm kernel oil, 20 parts by mass of palm kernel stearin, 15 parts by mass of randomly transesterified oil (3), and 30 parts by mass of randomly transesterified oil (4) were each heated and melted, mixed, and thoroughly stirred. 0.5 parts by mass of sorbitan tristearate ("GRINSTED STS Q" manufactured by Danisco Japan Co., Ltd.) was added, thoroughly dissolved with stirring, and slowly cooled to obtain an oil composition for cream CEx-2.

[0157] Comparative Example 3 20 parts by mass of randomly transesterified oil (1), 25 parts by mass of palm kernel oil, 35 parts by mass of palm kernel stearin, 5 parts by mass of randomly transesterified oil (3), and 15 parts by mass of randomly transesterified oil (4) were each heated and melted, mixed, and thoroughly stirred. 0.5 parts by mass of sorbitan tristearate ("GRINSTED STS Q" manufactured by Danisco Japan Co., Ltd.) was added, thoroughly dissolved with stirring, and slowly cooled to obtain an oil composition for cream CEx-3.

[0158] Comparative Example 4 50 parts by mass of palm kernel oil, 30 parts by mass of palm kernel stearin, 10 parts by mass of randomly transesterified oil (3), and 10 parts by mass of randomly transesterified oil (4) were each heated and melted, mixed, and thoroughly stirred. 0.5 parts by mass of sorbitan tristearate ("GRINSTED STS Q" manufactured by Danisco Japan Co., Ltd.) was added, thoroughly dissolved with stirring, and slowly cooled to obtain an oil composition for cream CEx-4.

[0159] Comparative Example 5 15 parts by mass of randomly transesterified oil (1), 15 parts by mass of randomly transesterified oil (2), 10 parts by mass of palm kernel stearin, 20 parts by mass of randomly transesterified oil (3), and 40 parts by mass of randomly transesterified oil (4) were each heated and melted, mixed, and thoroughly stirred. 0.5 parts by mass of sorbitan tristearate ("GRINSTED STS Q" manufactured by Danisco Japan Co., Ltd.) was added, thoroughly dissolved with stirring, and slowly cooled to obtain an oil composition for cream CEx-5.

[0160] Details of the obtained oil and fat compositions for cream Ex-1 to 7 and CEx-1 to 5 are shown in Tables 2-1 and 2-2, respectively.

[0161] [Table 2-1]

[0162] [Table 2-2]

[0163] <Production of coating cream> Using the oil and fat compositions for cream Ex-1 to 7 and CEx-1 to 5 obtained as described above, sugar creams for coating were produced according to the following formulation and production method. Note that the numbers of the oil and fat compositions for cream used in the production correspond to the numbers of the produced creams.

[0164] [Examples 8 to 14] 0.5 parts by mass of lecithin was dissolved in 35 parts by mass of melted oil and fat compositions for cream Ex-1 to 7, and 55 parts by mass of powdered sugar and 10 parts by mass of skim milk powder were added and mixed, and then refined using a conventional method to produce sugar creams Ex-1 to 7 for coating.

[0165] [Comparative Examples 6 to 10] 35 parts by mass of melted oil and fat compositions for cream CEx-1 to 5, 55 parts by mass of powdered sugar, and 10 parts by mass of skim milk powder were added and mixed, and then refined by conventional methods to produce sugar creams CEx-1 to 5 for coating.

[0166] <Making butter cake> A butter cake for coating was produced using the following formulation and method.

[0167] First, 150 parts by weight of whole eggs were mixed at low speed in a mixer until a uniform mixture was obtained, followed by the addition of 100 parts by weight of plain flour, 120 parts by weight of granulated sugar, 40 parts by weight of almond powder, 2 parts by weight of baking powder, and 0.5 parts by weight of salt, and the mixture was mixed at medium speed until the specific gravity reached 0.9. To this mixture, 130 parts by weight of melted butter (Yotsuba Unsalted Butter, manufactured by Yotsuba Dairy Products Co., Ltd.) was added and further mixed to prepare a butter cake batter. This batter was poured into a baking tray lined with separator paper and baked for 15 minutes in an oven set at 190°C (top heat) and 170°C (bottom heat) to obtain a butter cake. After allowing to cool, the resulting butter cake was cut into 4 cm cubes and used for the following evaluation.

[0168] <Production of coated butter cake> Butter cakes cut into 4cm squares were dipped into sugar creams Ex-1 to 7 and sugar creams CEx-1 to 5 adjusted to 45°C to coat them, then placed on a tray and left to cool in a constant temperature bath at 15°C for 15 minutes to obtain 20 each of coated butter cakes Ex-1 to 7 and coated butter cakes CEx-1 to 5.

[0169] The coating thickness of the obtained coated butter cake was 2 mm.

[0170] <Evaluation of coated butter cake> The sugar creams for coating Ex-1 to 7 and sugar creams for coating CEx-1 to 5 were evaluated for "solidification immediately after production" according to the following evaluation method.

[0171] In addition, the coated butter cakes Ex-1 to 7 and the coated butter cakes CEx-1 to 5 were evaluated for "meltability in the mouth when eaten" and "stickiness over time" according to the following evaluation criteria.

[0172] In addition, products that received a rating of ± or higher in all evaluations were considered to be acceptable.

[0173] -Solidification immediately after production- The sugar creams produced in the Examples and Comparative Examples were evaluated for solidification properties according to the following procedure.

[0174] Specifically, after preparing the sample (sugar cream), equal amounts were weighed into cups and placed in a thermostatic chamber set at 20°C. The surface of the sample was then touched with a finger, and the time until the residue on the finger disappeared (i.e., solidification time) was measured and evaluated according to the following evaluation criteria.

[0175] [Evaluation criteria] +++: Less than 10 minutes ++: 10 minutes or more but less than 15 minutes +: 15 minutes or more but less than 20 minutes ±: 20 minutes or more and less than 25 minutes -: 25 minutes or more but less than 30 minutes --: More than 30 minutes

[0176] - Melts in the mouth when eaten - The coated butter cakes produced in the Examples and Comparative Examples were subjected to a sensory evaluation by 10 expert panelists according to the following evaluation criteria. The total scores of the 10 expert panelists were calculated, and a total score of 45-50 points was given as +++, 39-44 points as ++, 34-38 points as +, 30-33 points as ±, 14-29 points as -, and 0-13 points as --. Prior to the evaluation, the panelists agreed on the sensory level corresponding to each score.

[0177] [Evaluation criteria] 5 points: Very good 3 points: Good 1 point: Somewhat poor 0 points: poor

[0178] - Stickiness over time - The coated butter cakes produced in the Examples and Comparative Examples were evaluated for stickiness over time using the following procedure. Specifically, 10 samples (butter cakes) were placed in a thermostatic chamber set at 25°C. The surface of the sample was then touched with a finger every other day, and the time until the stickiness appeared on the finger was measured, and the results were evaluated according to the following evaluation criteria.

[0179] [Evaluation criteria] +++: No stickiness even after 21 days ++: As of 16th to 20th +: As of 10-15 days ±:6~9 days -: As of 3-5 days --: Immediately after production ~ 2 days later

[0180] The evaluation results are shown in Table 3.

[0181] [Table 3]

[0182] <Consideration 2> The amount of sorbitan fatty acid ester in an oil / fat composition for cream was investigated.

[0183] [Example 8] An oil and fat composition for cream Ex-8 was obtained using the same formulation and production method as in Example 2, except that sorbitan tristearate was not used.

[0184] [Example 9] An oil and fat composition for cream Ex-9 was obtained using the same formulation and production method as in Example 2, except that the blending amount of sorbitan tristearate was changed from 0.5 parts by mass to 0.15 parts by mass.

[0185] [Example 10] An oil and fat composition for cream Ex-10 was obtained using the same formulation and production method as in Example 2, except that the blending amount of sorbitan tristearate was changed from 0.5 parts by mass to 0.3 parts by mass.

[0186] [Example 11] An oil and fat composition for cream Ex-11 was obtained using the same formulation and production method as in Example 2, except that the blending amount of sorbitan tristearate was changed from 0.5 parts by mass to 0.9 parts by mass.

[0187] Using oil and fat composition for cream Ex-2 and oil and fat compositions for cream Ex-8 to Ex-11, evaluations were carried out in the same manner as in Study 1. The results are shown in Table 4.

[0188] [Table 4]

[0189] As a result of the evaluation, it was confirmed that even when the oil and fat composition for cream does not contain sorbitan fatty acid ester, the exudation is suppressed and a coating cream with good melt-in-the-mouth properties and solidification properties can be obtained when the oil and fat composition for cream satisfies the above conditions A and B. It was also confirmed that the melt-in-the-mouth properties, solidification properties, and stickiness over time tend to improve as the content of sorbitan fatty acid ester in the oil and fat composition for cream increases.

Claims

1. An oil and fat composition for cream that satisfies the following conditions A, B, and C. Condition A: In the triglyceride composition, the mass ratio of trisaturated triglycerides containing lauric acid residues as bound fatty acid residues and having a total carbon number of 46 in the bound fatty acid residues to trilaurin is 0.5 to 2.

5. Condition B: SFC (Solid Fat Content) at 25°C is 46 to 75%. Condition C: The content of highly esterified sorbitan fatty acid ester is 0.1 to 1.2% by mass.

2. 2. The oil-and-fat composition for cream according to claim 1, wherein the content of the highly esterified sorbitan fatty acid ester is 0.2 to 1.0% by mass.

3. 3. The oil / fat composition for cream according to claim 1 or 2, which further satisfies the following condition D: Condition D: The content of saturated fatty acid residues having 20 or more carbon atoms in the fatty acid residue composition is 0.4 to 1.5% by mass.

4. The oil-and-fat composition for cream according to any one of claims 1 to 3, comprising the following oil-and-fat α and oil-and-fat β: Oil / fat α: Randomly interesterified oil / fat satisfying the following conditions (α1) and (α2). Condition (α1): The mass ratio [La / (St+P)] of the content of lauric acid residues (La) to the sum of the contents of stearic acid residues (St) and palmitic acid residues (P) in the fatty acid residue composition is 0.12 to 1.

40. Condition (α2): The content of trisaturated triglycerides in which the total number of carbon atoms in saturated fatty acid residues is 46 or less in the constituent triglycerides is 30 to 65% by mass. Fat / oil β: A non-esterified fat / oil having a lauric acid residue content of 35% by mass or more in the fatty acid residue composition.

5. The oil / fat composition for cream according to any one of claims 1 to 4, further satisfying at least one of the following conditions E and F: Condition E: The content of liquid oil in the oil phase is 3% by mass or less. Condition F: The cocoa butter content in the oil phase is 3% by mass or less.

6. A cream obtained by using the oil-and-fat composition for cream according to any one of claims 1 to 5.

7. The cream according to claim 6, which is for coating.

8. A composite bakery food product comprising the cream according to claim 6 or 7 combined with a bakery food product.

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