Fats and oils composition for frozen confectionery

Abstract

To provide a frozen confectionery oil / fat composition that is suitable for obtaining frozen confectionery having strong coolness-feeling and richness.SOLUTION: Provided is a palm-based oil / fat and laurin-based oil / fat-containing frozen confectionery oil / fat composition, and in which, in SFC at -20°C after heating and melting the frozen confectionery oil / fat composition and cooling to -20°C, and in SFC at 10°C and 30°C measured by increasing the temperature from -20°C by every 5°C and holding for 30 minutes at each temperature, the difference between SFC at -20°C and SFC at 10°C is 25% or more, and SFC at 30°C is 0.5% to 4.0%.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a fat composition for frozen confections.

Background Art

[0002] Conventionally, in the production of frozen confection (frozen dessert) products such as ice creams and ice confections, it has been known to use vegetable oils as the oil phase component. Frozen confections produced from vegetable oils are consumed in large amounts because they have the advantage of being produced at a relatively low cost compared to frozen confections produced from fresh milk. In the production of frozen confections using vegetable oils, emulsifiers, stabilizers, etc. are usually used to obtain a stable emulsion.

[0003] Currently available frozen confections, particularly ice creams and ice confections, are usually stirred and cooled at about 5°C for the emulsion for frozen confections, taken out at about -5°C for molding and packaging, and then hardened at -20°C. Frozen confections such as ice creams and ice confections produced from vegetable oils are required to have excellent properties in terms of flavor, cold sensation, melt-in-the-mouth property, etc. when eaten. As a fat composition for frozen desserts focusing on flavor and melt-in-the-mouth properties, a fat composition for kneading frozen desserts containing 95 - 40% of a fat containing 40% or more of SUS-type triglyceride and 5 - 60% of lauric fat is known (Patent Document 1). Also, as a fat composition that is difficult to melt at room temperature and has excellent melt-in-the-mouth property, a fat composition for frozen confections containing lauric fat and palm fat and / or liquid fat is known (Patent Document 2). Furthermore, as a fat for frozen confections that is juicy and emphasizes cold sensation when eaten, a fat composed of rapeseed hardened oil or palm low melting point fraction is known (Patent Document 3).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

[0005] However, the frozen confectionery produced using the oil and fat composition of Patent Document 1 has the problem that it does not provide sufficient coolness (Comparative Example 2 in this specification). The frozen confectionery produced using the oil and fat composition of Patent Document 2 does not melt easily at room temperature and has excellent melt-in-the-mouth properties, but it has the problem that it lacks richness and feels oily (Comparative Example 3 in this specification). The frozen confectionery produced using the oil and fat composition of Patent Document 3 has the problem that it does not provide sufficient richness and also feels oily. Thus, it has been difficult to produce frozen confectionery that is excellent in both coolness and richness using conventional oil and fat compositions.

[0006] The present invention addresses the above-mentioned problems and aims to provide a fat and oil composition for frozen confectionery that is suitable for obtaining frozen confectionery that provides a strong sense of coolness and richness. [Means for solving the problem]

[0007] Through diligent efforts, the inventors have discovered that frozen confectionery obtained from a fat composition for frozen confectionery containing palm oil and lauric oil, after heating and melting the fat composition for frozen confectionery and then cooling it to -20°C, has a strong cooling sensation and rich flavor. Specifically, the inventors have found that the difference between the SFC at -20°C and the SFC at 10°C and 30°C, measured by raising the temperature from -20°C in 5°C increments and holding each temperature for 30 minutes, is 25% or more, and the SFC at 30°C is 0.5% to 4.0%, and that frozen confectionery obtained from such a fat composition for frozen confectionery has a strong cooling sensation and rich flavor. Thus, the inventors have completed the present invention. That is, the present invention is as follows.

[0008] [1] A fat composition for frozen confectionery containing palm oil and lauric oil, The SFC at -20°C, obtained by heating and melting the aforementioned frozen confectionery oil composition and then cooling it to -20°C, and the SFC at 10°C and 30°C, obtained by raising the temperature from -20°C in 5°C increments and holding each temperature for 30 minutes, were measured. The difference between SFC at -20℃ and SFC at 10℃ is 25% or more. The SFC content at 30℃ is 0.5% to 4.0%. The aforementioned oil and fat composition for frozen confectionery. [2] The frozen confectionery oil composition according to [1], wherein the palm oil contains palm mid-fraction, and the proportion of palm mid-fraction contained in the frozen confectionery oil composition is 30% by mass or more. [3] The frozen confectionery oil composition according to [2], wherein the palm oil further comprises at least one other palm oil selected from the group consisting of palm olein, palm double olein, and palm super olein. [4] The oil and fat composition for frozen confectionery according to [3], wherein the palm mid-fraction and the at least one other palm-based oil and fat are contained in a mass ratio of 4:6 to 9:1. [5] A fat and oil composition for frozen confectionery according to any one of [1] to [4], wherein the polyunsaturated fatty acid content is 8% by mass or less. [6] A fat and oil composition for frozen confectionery according to any one of [1] to [5], comprising 50 to 90% by mass of palm-based fat and oil and 10 to 50% by mass of lauric-based fat and oil. [7] A fat composition for frozen confectionery comprising 50 to 90% by mass of palm oil and 10 to 50% by mass of lauric oil, The aforementioned palm oil is Palm mid-fraction and, At least one other palm-based oil selected from the group consisting of palm olein, palm double olein, and palm super olein, Includes, The oil and fat composition for frozen confectionery, wherein the mass ratio of the palm mid-fraction to the at least one other palm-based oil and fat is in the range of 4:6 to 9:1. [8] The frozen confectionery fat composition according to any one of [1] to [7], wherein the lauric fat comprises at least one fat selected from the group consisting of coconut oil, palm kernel oil, palm kernel olein, palm kernel stearin, highly hydrogenated palm kernel oil, highly hydrogenated coconut oil, and transesterified oils of one or more of these fats and oils. [9] The oil composition according to [8], wherein the lauric oil comprises a lauric non-hydrogenated oil selected from the group consisting of palm kernel olein, palm kernel oil, and coconut oil.

[10] The oil and fat composition for frozen confectionery according to [8] or [9], wherein the lauric oil and fat comprises at least one lauric oil selected from the group consisting of highly hydrogenated coconut oil and highly hydrogenated palm kernel oil.

[11] An ice mix for making frozen confectionery, comprising the oil and fat composition described in any one of items [1] to

[10] .

[12] A frozen confectionery comprising an oil and fat composition described in any one of items [1] to

[10] , or an ice mix described in

[11] or a solidified version thereof.

[13] The frozen confectionery according to

[12] , wherein the frozen confectionery is ice cream or frozen dessert. [Effects of the Invention]

[0009] By using the fat and oil composition for frozen confectionery of the present invention, it is possible to obtain frozen confectionery with excellent coolness and richness. [Modes for carrying out the invention]

[0010] The following describes embodiments for carrying out the present invention. <<Fat and oil composition for frozen confectionery>> <Fat and oil composition for frozen confectionery according to the first embodiment> A first embodiment of the present invention is a fat and oil composition for frozen confectionery comprising palm-based fat and lauric-based fat, characterized in that, after heating and melting the fat and oil composition for frozen confectionery and then cooling to -20°C, the difference between the SFC at -20°C and the SFC at 10°C and 30°C, measured by raising the temperature from -20°C in 5°C increments and holding for 30 minutes, is 25% or more, and the SFC at 30°C is 0.5% to 4.0%. Frozen confectionery refers to sweets that are consumed in a frozen or chilled state, such as ice cream and frozen desserts (ice pops, etc.). In this specification and in the claims, "ice cream products" refers to products made by processing milk or food products made from milk or milk as raw materials, or by freezing products that use milk or milk as a main raw material, and contains 3.0% or more milk solids (excluding fermented milk), and is a concept that encompasses ice cream, ice milk, and lacto ice. In this specification and the claims, among frozen confectionery, ice cream refers to products with a milk solids content of 15.0% or more and a milk fat content of 8.0% or more. Ice milk refers to products with a milk solids content of 10.0% or more and a milk fat content of 3.0% or more. Lacto ice refers to products with a milk solids content of 3.0% or more. Frozen dessert refers to products with a milk solids content of less than 3.0%. When preparing frozen confectionery from the oil and fat composition for frozen confectionery of the present invention, milk fat can be added to the oil phase as described later. However, in this specification and the claims, "oil and fat composition" means an oil and fat composition consisting of vegetable oils (i.e., oils excluding milk fat) unless otherwise specified. In this specification and in the claims, "coolness" refers to the coldness felt during the process of eating frozen confectionery, from the moment it is placed in the mouth until it is chewed and swallowed. The higher the coolness of the frozen confectionery of the present invention, the better. In this specification and the claims, kok refers to the flavor and taste of frozen confections. When the kok is weak, the taste is weak and one feels dissatisfied. On the other hand, when the kok is strong, the feeling of the taste remaining in the mouth becomes strong, and one can feel the richness of milk, vanilla, etc. contained in the frozen confection. The frozen confection of the present invention preferably has a strong kok. Also, although the stronger the kok is, the more preferable it is, if the kok is too strong, the feeling of the taste remaining in the mouth is too strong, resulting in an aftertaste. Therefore, it is more preferable that the kok is strong and the aftertaste is less. In this specification and the claims, greasiness (also referred to as oily feeling) means that the oral cavity feels greasy immediately after swallowing. The frozen confection of the present invention preferably has less greasiness.

[0011] <Solid Fat Content (SFC)> In the measurement of SFC (unit: %) in the present invention, after heating and melting the oil and fat composition for frozen confections and then cooling it to -20°C, the SFC value at -20°C and the SFC values after holding for 30 minutes at each temperature when the temperature is raised by 5°C from -20°C are measured. The SFC value can be measured in accordance with the standard oil and fat analysis method (2.2.9 - 2013, Solid Fat Content (NMR method)) except for the above measurement conditions. The heating and melting temperature is not particularly limited as long as it can completely melt the oil and fat composition for frozen confections by heating, but 60°C or higher is preferable, 60°C to 100°C is more preferable, 60°C to 80°C is even more preferable, and 60°C to 70°C is even more preferable. The heating and melting time varies depending on the heating and melting temperature and is not particularly limited as long as it can completely melt the oil and fat composition for frozen confections by heating. The cooling to -20°C is to hold the oil and fat composition for frozen confections after heating and melting at 40°C for 30 minutes, then lower the temperature by 5°C each time and cool while holding for 30 minutes at each temperature until reaching -20°C, and then hold at -20°C for one night or more (preferably 12 hours or more) for cooling. The measurement of SFC can be carried out, for example, using Model: MQC manufactured by Oxford. The fat composition for frozen confections of the present invention has a difference between the SFC at -20°C and the SFC at 10°C, which is measured by heating and melting the fat composition for frozen confections and then cooling it to -20°C, and then raising the temperature by 5°C from -20°C and holding it for 30 minutes at each temperature, of 25% or more. The difference in SFC is preferably 28% or more, more preferably 30% or more, and even more preferably 32% or more. When the difference in SFC is within the above range, a frozen confection excellent in cold sensation can be obtained. There is no particular limitation on the upper limit value of the difference in SFC, and the difference in SFC may be 50% or less, 45% or less, 40% or less, 35% or less, or 33% or less. Further, the fat composition for frozen confections of the present invention has an SFC at 30°C, which is measured by heating and melting the fat composition for frozen confections and then cooling it to -20°C, and then raising the temperature by 5°C from -20°C and holding it for 30 minutes at each temperature, of 0.5% to 4.0%. The SFC at 30°C is more preferably 1.0% to 3.0%, even more preferably 1.0% to 2.5%, and even more preferably 1.0% to 2.0%. When the SFC at 30°C is within the above range, a frozen confection excellent in richness can be obtained.

[0012] <Content of polyunsaturated fatty acids> The fat composition for frozen confections of the present invention preferably has a polyunsaturated fatty acid content of 8% by mass or less. The polyunsaturated fatty acid content is more preferably 7.8% by mass or less, even more preferably 7.6% by mass or less, even more preferably 7.4% by mass or less, even more preferably 7.2% by mass or less, and even more preferably 7.0% by mass or less. When the polyunsaturated fatty acid content is within the above range, it is easy to obtain a frozen confection in which a cool feeling and richness are strongly felt while suppressing greasiness. There is no particular restriction on the lower limit of the polyunsaturated fatty acid content; the polyunsaturated fatty acid content may be 0% by mass or more, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 5.0% by mass or more, or 6.0% by mass or more.

[0013] <Oleic acid content> The present invention provides a fat and oil composition for frozen confectionery in which the proportion of oleic acid (cisC18-1) in the total fatty acids of the fat and oil contained in the frozen confectionery composition is preferably 38% by mass or less, more preferably 36% by mass or less. Furthermore, it is preferably 32 to 38% by mass, more preferably 33 to 36% by mass, and even more preferably 33 to 35% by mass.

[0014] <Palm-based oils> In this specification and in the claims, palm-based fats and oils refer to a general term for fats and oils derived from the fruit of the palm tree, and include palm oil, fats and oils fractionated from palm oil, highly hydrogenated oils of these fats and oils, and fats and oils obtained by transesterifying one or more of these fats and oils. Palm kernel oil, its fractionated oil, its highly hydrogenated oil, and its transesterified oil, which are fats and oils derived from the kernel of the palm tree, are not included in palm-based fats and oils. Palm oils preferably contain 30% by mass or more of palmitic acid as a constituent fatty acid, more preferably 30 to 80% by mass, and even more preferably 30 to 60% by mass. The present invention provides a fat and oil composition for frozen confectionery that contains palm oil. The palm oil is preferably present in an amount of 50 to 90% by mass, more preferably 60 to 90% by mass, even more preferably 70 to 90% by mass, and even more preferably 75 to 85% by mass. Examples of palm-based fats and oils include palm oil, palm mid-fraction, palm olein, palm double olein, palm super olein, palm stearin, highly hydrogenated oils thereof, and transesterified oils of one or more of these fats and oils. Among these, the palm-based fats and oils preferably include one or more fats and oils selected from the group consisting of palm oil, palm mid-fraction, palm olein, palm double olein, and palm super olein; more preferably include one or more fats and oils selected from the group consisting of palm mid-fraction, palm olein, palm double olein, and palm super olein; even more preferably include one or more fats and oils selected from the group consisting of palm mid-fraction and palm olein; and still more preferably include palm mid-fraction. Palm oils may be used individually or in combination of two or more types. Furthermore, each palm oil or mixture thereof may be obtained by transesterification or not, but it is preferable that it is not transesterified. It is preferable that the palm oil is not a transesterified oil.

[0015] Furthermore, the fat and oil composition for frozen confectionery of the present invention preferably contains palm mid-fraction as a palm-based fat. Palm mid-fraction is a high-melting-point fraction of fat obtained by further fractionating palm olein. Palm mid-fraction is preferably present in the fat and oil composition at an amount of 30% by mass or more, preferably at an amount of 30 to 90% by mass, more preferably at an amount of 30 to 80% by mass, even more preferably at an amount of 35 to 75% by mass, even more preferably at an amount of 40 to 60% by mass, and even more preferably at an amount of 45 to 55% by mass. Including palm mid-fraction makes it easier to suppress greasiness while improving richness. Furthermore, the oil composition of the present invention preferably further contains at least one other palm-based oil selected from the group consisting of palm olein, palm double olein, and palm super olein (hereinafter sometimes simply referred to as "other palm-based oil"), more preferably further contains at least one other palm-based oil selected from the group consisting of palm olein and palm double olein, and even more preferably contains palm olein. Including these oils may improve the cooling sensation. Palm olein is a low-melting-point fraction of oil obtained by fractionating palm oil. Palm double olein and palm super olein are low-melting-point fractions of oil obtained by fractionating palm olein. Palm stearine is a high-melting-point fraction of oil obtained by fractionating palm oil. The mass ratio of palm mid-fraction to other palm-based oils is preferably 4:6 to 9:1, more preferably 4:6 to 8:2, even more preferably 4:6 to 7:3, and even more preferably 5:5 to 7:3. Furthermore, other palm-based oils are preferably present in the oil composition at a concentration of 0 to 50% by mass, more preferably 4 to 50% by mass, even more preferably 10 to 50% by mass, even more preferably 20 to 45% by mass, even more preferably 25 to 40% by mass, and even more preferably 25 to 35% by mass.

[0016] <Laurin-based oils> In this specification and in the claims, lauric acid-based oils and fats refer to oils and fats that contain 35% by mass or more of lauric acid as a constituent fatty acid and have an unsaturated fatty acid content of 40% or less. The present invention provides a fat and oil composition for frozen confectionery containing lauric acid-based fats. The lauric acid-based fat is preferably present in the fat and oil composition for frozen confectionery at an amount of 10 to 50% by mass, more preferably at 10 to 40% by mass, even more preferably at 10 to 30% by mass, and even more preferably at 15 to 25% by mass. Examples of lauric oils include coconut oil, palm kernel oil, palm kernel olein, palm kernel stearin, hyperhydrogenated coconut oil, and hyperhydrogenated palm kernel oil, as well as transesterified oils of one or more of these oils. Lauric oils may be used individually or in combination of two or more types. Among these, the lauric oils preferably include at least one selected from the group consisting of coconut oil, palm kernel oil, palm kernel olein, hyperhydrogenated coconut oil, and hyperhydrogenated palm kernel oil, and transesterified oils of one or more of these oils; more preferably include at least one selected from palm kernel olein, palm kernel oil, hyperhydrogenated coconut oil, and hyperhydrogenated palm kernel oil, and transesterified oils of one or more of these oils; and even more preferably include at least one selected from palm kernel olein, palm kernel oil, and hyperhydrogenated palm kernel oil, and transesterified oils of one or more of these oils. The lauric oil is preferably included in the oil composition such that the mass ratio of palm oil to lauric oil is 9:1 to 6:4, more preferably 9:1 to 7:3, and even more preferably 8:2. Furthermore, each of the lauric oils or mixtures thereof may be obtained by transesterification or not, but it is preferable that they are not transesterified.

[0017] Furthermore, the oil and fat composition of the present invention preferably contains a lauric-based unhydrogenated oil selected from the group consisting of palm kernel olein, palm kernel oil, and coconut oil, and more preferably contains a lauric-based unhydrogenated oil selected from the group consisting of palm kernel olein and palm kernel oil. The lauric-based unhydrogenated oil is preferably contained in the oil and fat composition at a concentration of 5 to 40% by mass, more preferably at a concentration of 5 to 30% by mass, and even more preferably at a concentration of 10 to 20% by mass. Including a lauric-based unhydrogenated oil makes it easier to obtain a cooling sensation when eating frozen confectionery. It also reduces the lingering aftertaste when eating frozen confectionery. Furthermore, the proportion of non-hydrogenated lauric oil in the lauric oil is preferably 30 to 100% by mass, more preferably 40 to 100% by mass, more preferably 40 to 90% by mass, even more preferably 40 to 80% by mass, even more preferably 50 to 80% by mass, and even more preferably 60 to 80% by mass.

[0018] The oil composition of the present invention preferably contains at least one lauric acid-based hydrogenated oil selected from the group consisting of highly hydrogenated coconut oil and highly hydrogenated palm kernel oil, and more preferably contains highly hydrogenated palm kernel oil. Including highly hydrogenated lauric acid-based hydrogenated oil makes it easier to obtain a rich flavor when eating frozen confectionery. Laurin-based superhydrogenated oil is preferably included in the oil composition in an amount of 1 to 15% by mass, more preferably in an amount of 2 to 12% by mass, and even more preferably in an amount of 3 to 10% by mass. Furthermore, the proportion of highly hydrogenated lauric oil in the lauric oil is preferably 10 to 60% by mass, more preferably 20 to 60% by mass, even more preferably 20 to 50% by mass, and still more preferably 20 to 40% by mass. Furthermore, the oil composition of the present invention preferably contains a lauric-based non-hydrogenated oil and a lauric-based highly hydrogenated oil as lauric-based oils. The mass ratio of the lauric-based non-hydrogenated oil to the lauric-based highly hydrogenated oil is preferably 4:1 to 1:4, more preferably 4:1 to 1:2, even more preferably 4:1 to 1:1, even more preferably 4:1 to 2:1, and even more preferably 3:1. Super-hydrogenated oil refers to oils in which the iodine value of the raw oil has been reduced to 4 or less by hydrogenation, and in which unsaturated fatty acids are almost completely saturated (preferably 5% by mass or less, more preferably 3% by mass or less, even more preferably 1% by mass or less, and even more preferably 0.8% by mass or less) or completely saturated. Hydrogenation can be carried out according to conventional methods, for example, the method described in "Practical Methods of Edible Oil Manufacturing" (by Takaaki Miyagawa, Kōshobō, July 5, 1988, 1st edition, 1st printing). The iodine value is the number of grams of iodine (I2) that can be added to 100g of oil, and the higher this value, the higher the degree of unsaturation of the fatty acids in the sample (the number of double bonds). The iodine value can be analyzed according to the standard method of oil analysis (3.3.3-2013, Iodine value (Wiiss-cyclohexane method)).

[0019] <Other fats and oils> The fat and oil composition for frozen confectionery of the present invention may contain other fats and oils as long as they do not impair the effects of the present invention. Specific examples include liquid fats and oils, MCT (medium-chain triglyceride oil), and highly hydrogenated liquid fats and oils. Liquid fats and oils refer to fats and oils containing 60% by mass or more of unsaturated fatty acids as constituent fatty acids. Specific examples of liquid fats and oils include soybean oil, high-oleic rapeseed oil, rapeseed oil, high-oleic sunflower oil, sunflower oil, high-oleic safflower oil, corn oil, cottonseed oil, safflower oil, olive oil, linseed oil, sesame oil, perilla oil, grapeseed oil, chia seed oil, rice oil, pumpkin seed oil, avocado oil, macadamia nut oil, hemp oil, argan oil, almond oil, and walnut oil. Furthermore, fats and oils obtained by fractionating the above fats and oils, or fats obtained by transesterification or other methods of one or more of the above fats and oils, may also be included. Among these, the liquid oil is preferably at least one selected from the group consisting of soybean oil, high-oleic rapeseed oil, rapeseed oil, high-oleic sunflower oil, sunflower oil, high-oleic safflower oil, corn oil, cottonseed oil, safflower oil, and olive oil, as well as their transesterified and super-hardened oils. Soybean oil and high-oleic rapeseed oil are more preferred, and soybean oil is even more preferred. The transesterified and super-hardened oils may be those obtained by transesterification between one of the above oils, or between two or more of them. If other fats and oils are included, the other fats and oils are preferably in proportion to 10% by mass or less of the total mass of the frozen confectionery fat composition, more preferably in proportion to 5% by mass, even more preferably in proportion to 2% by mass, and particularly preferably in proportion to 0% by mass.

[0020] <Other optional ingredients> In addition to the above-mentioned components, the fat and oil composition for frozen confectionery of the present invention may optionally contain antioxidants, etc., to the extent that it does not impair the effects of the present invention. Examples of antioxidants include vitamin E, vitamin C, rosemary extract, tea extract, lingonberry extract, etc.

[0021] The fat and oil composition for frozen confectionery of the present invention may be simply a mixture of the above-mentioned fats and oils, or it may be a mixture of the above-mentioned fats and oils followed by transesterification. In this specification and in the claims, unless otherwise specified, "fat and oil composition for frozen confectionery" is a concept that encompasses both a composition simply a mixture of the above-mentioned fats and oils and a composition obtained by transesterifying the above-mentioned fats and oils after mixing. Among these, it is preferable that the fat and oil composition for frozen confectionery of the present invention is one in which the above-mentioned fats and oils have not been transesterified after mixing (i.e., a mixed fat and oil obtained by mixing the above-mentioned fats and oils). Transesterification can be carried out using methods known in the art. Examples include non-selective transesterification reaction methods and selective (directed) transesterification reaction methods.

[0022] <Fat and oil composition for frozen confectionery according to the second embodiment> A second aspect of the present invention is a fat and oil composition for frozen confectionery comprising 50 to 90% by mass of palm-based fat and 10 to 50% by mass of lauric-based fat, wherein the palm-based fat comprises palm mid-fraction and at least one other palm-based fat selected from the group consisting of palm olein, palm double olein and palm super olein, and the mass ratio of the palm mid-fraction to the at least one other palm-based fat is in the range of 4:6 to 9:1. The composition of the fat and oil composition for frozen confectionery in the second embodiment, for example, palm-based fats, lauric-based fats, and other components, can be listed as the components described in the section on the fat and oil composition for frozen confectionery in the first embodiment.

[0023] <Application> The fat and oil composition for frozen confectionery of the present invention can be used in the manufacture of frozen confectionery. Among frozen confectionery, the fat and oil composition for frozen confectionery of the present invention can be preferably used in the manufacture of ice cream and / or frozen desserts, more preferably in the manufacture of ice milk, lacto ice, and frozen desserts, even more preferably in the manufacture of ice milk and lacto ice, and particularly preferably in the manufacture of lacto ice.

[0024] <<Ice Cream Mix / Frozen Desserts>> Ice mix, which is an oil-in-water emulsion oil composition, can be produced from the above-mentioned oil and fat composition as follows. Ice mix refers to an oil-in-water emulsion oil composition before it solidifies into frozen confectionery through cooling and stirring. Frozen confectionery can be produced by stirring this ice mix while cooling it. [Oil phase section] The ice mix of the present invention consists of an aqueous phase and an oil phase, and is characterized in that the oil phase contains the above-described frozen confectionery oil composition of the present invention. In the present invention, the oil phase may further contain milk fat as an oil in addition to the oil and fat composition for frozen confectionery of the present invention, and may further contain oils derived from plant materials such as almond milk, oat milk, and cocoa. Examples of milk fats include butter oil, butter, fresh cream, and milk fats derived from milk.

[0025] In addition to the above-mentioned oils and fats, lipophilic emulsifiers, flavorings, colorings, etc., may be added to the oil phase of the ice mix of the present invention. Examples of emulsifiers include conventionally known emulsifiers such as lecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and organic acid monoglycerides, and any of these may be used in appropriate combinations in the present invention. In the present invention, the mass ratio of the oil phase to the total mass of the ice mix is ​​preferably 1 to 35% by mass, more preferably 3 to 30% by mass, and even more preferably 5 to 25% by mass. Furthermore, in the present invention, the mass ratio of the oil composition of the present invention to the total mass of the ice mix is ​​preferably 1 to 30% by mass, more preferably 3 to 25% by mass, and even more preferably 5 to 20% by mass.

[0026] [Aqueous phase] In addition to water, the aqueous phase of the ice mix of the present invention may contain stabilizers, emulsifiers (such as sucrose fatty acid esters), sodium caseinate, skim milk powder, sugars, etc. Furthermore, if necessary, thickening polysaccharides such as sodium citrate, sodium tripolyphosphate, disodium phosphate, sodium bicarbonate, sodium hexametaphosphate, carrageenan, and flavorings may be added. Examples of sugars include corn syrup, powdered starch syrup, sucrose, maltose, sorbitol, maltitol, erythritol, and trehalose, which may be combined as needed. Furthermore, if skim milk powder is included in the aqueous phase, the amount of skim milk powder (solids) is preferably 1 to 20% by mass, more preferably 2 to 15% by mass, and even more preferably 3 to 12% by mass, relative to the total mass of the ice mix. Subsequently, the oil phase and aqueous phase are heated to 60°C to 90°C and mixed to perform preliminary emulsification. After preliminary emulsification, the mixture is sterilized by a batch sterilization method, or by an indirect or direct heating UHT sterilization method, homogenized in a homogenizer, and cooled to approximately 0 to 10°C, preferably approximately 5°C, and aged to produce the ice mix (oil-in-water emulsion oil composition) of the present invention. The frozen confectionery of the present invention can be produced by cooling the obtained ice mix to approximately -10 to 0°C, preferably approximately -5°C, while stirring. [Examples]

[0027] <<Preparation of Oil and Fat Composition>> After mixing the oils and fats and their respective proportions (mass%) shown in Tables 1-2, the crystals were completely melted. Then, the mixtures were decolorized and deodorized to obtain the oil compositions for Examples 1-5 and Comparative Examples 1-5. Table 3 shows the proportions of the main constituent fatty acids among the constituent fatty acids of each oil used in Examples 1-5 and Comparative Examples 1-5.

[0028] [Table 1]

[0029] [Table 2]

[0030] [Table 3]

[0031] <<Physical Properties>> The fatty acid composition and SFC of the oils and fats and oil compositions used in Examples 1-5 and Comparative Examples 1-5 were measured by the following method. <Fatty acid composition> The analysis was performed according to the standard method for analyzing oils and fats (2.42.3-2013 Fatty acid composition (capillary gas chromatography)).

[0032] <sfc> The solid fat content (SFC, in %) of each oil and fat composition in Examples 1-5 and Comparative Examples 1-5 was measured as follows, based on the standard oil and fat analysis method (2.2.9-2013, Solid Fat Content (NMR Method)). Specifically, each oil and fat composition was heated to 60°C to melt, then cooled to -20°C and held overnight. The SFC value at -20°C and the SFC value after holding for 30 minutes at each temperature increased by 5°C from -20°C were measured based on the standard oil and fat analysis method (2.2.9-2013, Solid Fat Content (NMR Method)). A Shimadzu GC-2010 gas chromatography apparatus was used. A SUPELCO SP-2560 column was used. The results are shown in Tables 1 and 2.

[0033] <<Ice Mix Manufacturing>> The aqueous phase (excluding vegetable oil and flavor) listed in Table 4 was thoroughly stirred and mixed. The mixed aqueous phase was heated, the oil was added at 60°C, and pre-emulsification was carried out at 65°C for 10 minutes. After that, homogenization was performed using a homogenizer (1st stage 150 kg / cm³). 2 , 2nd stage 50kg / cm 2 The mixture was heat-sterilized to 85°C, cooled to 5°C, flavoring was added, and then aged overnight at 5°C to obtain the ice mix. In Table 4, % represents mass %.

[0034] [Table 4] Sweetened egg yolk: Sweetened frozen egg yolk 20g (Kewpie) Corn syrup: Maltorich A (Showa Sangyo)

[0035] <Method of manufacturing frozen confectionery> The ice mix obtained above was placed in a freezer (TAYLOR C716) and cooled to -5°C, then frozen for a total of 15 minutes to obtain ice. The overrun (OR) of the lacto ice obtained by the above manufacturing method was measured and adjusted so that the OR was within the range of 45-55%. After that, it was placed in a container, covered, and hardened at -30°C overnight or longer, then temperature-controlled at -20°C overnight or longer, and the following evaluation was performed.

[0036] <<Evaluation Test>> <Cooling sensation> The cooling sensation felt when consuming the resulting lacto-ice was evaluated by five panelists. The cooling sensation of Comparative Example 1) was assigned a score of 1, and the cooling sensation of Comparative Example 3 was assigned a score of 5, with a 5-point scale used for evaluation. A score of 5 was assigned an A, a score of 3-4 was assigned a B, and a score of 1-2 was assigned a C, with A or B being considered a pass. The results are shown in Tables 1 and 2.

[0037] <Koku> The five panelists evaluated the richness of the flavor perceived when consuming the resulting lacto-ice cream. While a strong richness is desirable for frozen desserts like lacto-ice cream, too much richness can leave an unpleasant aftertaste. Therefore, a rich flavor without any lingering aftertaste is preferable. For these reasons, the following criteria were used to evaluate the richness. 1: Not much richness was felt, 2: Richness was felt, 3: Richness was felt strongly, but there was no aftertaste, 4: Richness was felt strongly, but there was a slight aftertaste, 5: Richness was very strong and there was a strong aftertaste. Comparative Example 1, which had the weakest richness, was given a score of 1, while Comparative Example 3, which had a strong richness but also a strong aftertaste, was given a score of 5. The cooling sensation was evaluated on a 5-point scale (3 being the best, and 1 and 5 being the worst). Samples with a score of 3 were evaluated as A, samples with a score of 2 or 4 as B, and samples with a score of 1 or 5 as C, with samples with an A or B being considered acceptable. The results are shown in Tables 1 and 2.

[0038] <Oilyness> The oiliness perceived when consuming the resulting lacto-ice was evaluated by five panelists. The oiliness of Comparative Example 1 was assigned a score of 1, and the oiliness of Comparative Example 3 was assigned a score of 5, with the cooling sensation evaluated on a 5-point scale. A score of 5 was assigned an A, a score of 3-4 was assigned a B, and a score of 1-2 was assigned a C, with A or B being considered a pass. The results are shown in Tables 1 and 2.

[0039] <<Results>> As is clear from the results shown in Tables 1 and 2, the lacto-ice produced from the fat and oil compositions of Comparative Examples 1 and 2 had a small SFC difference between -20°C and 10°C, and did not provide a sufficient cooling sensation when consumed. Furthermore, the ice milk produced from the fat and oil composition of Comparative Example 1 had a strong richness, but left a strong aftertaste. The lacto-ice produced from the fat and oil compositions of Comparative Examples 3 to 5 had a low SFC of 0% at 30°C, and did not provide sufficient richness. In addition, Comparative Example 3 had a high polyunsaturated fatty acid content, resulting in a strong oily taste. In contrast, the lacto-ice produced from the fat and oil compositions of Examples 1 to 5 had a SFC difference of 25% or more between -20°C and 10°C, and an SFC of 0.5-4.0% at 30°C, resulting in a strong feeling of coolness and richness, with little aftertaste and no oily feeling. The results above demonstrate that frozen confectionery produced from the present invention's fat and oil composition for frozen confectionery exhibits superior coolness and richness. [Industrial applicability]

[0040] According to the present invention, it is possible to obtain frozen confectionery that provides a strong sense of coolness and richness. Therefore, the present invention is extremely useful industrially.< / sfc>

Claims

1. A fat composition for frozen confectionery containing palm oil and lauric oil, The palm oil comprises palm mid-fraction and at least one other palm oil selected from the group consisting of palm olein, palm double olein, and palm super olein. The aforementioned lauric oils and fats At least one lauric-based superhydrogenated oil selected from the group consisting of superhydrogenated coconut oil and superhydrogenated palm kernel oil, It comprises a lauric-based unhydrogenated oil selected from the group consisting of palm kernel olein, palm kernel oil, and coconut oil, The SFC at -20°C, obtained by heating and melting the aforementioned frozen confectionery oil composition and then cooling it to -20°C, and the SFC at 10°C and 30°C, obtained by raising the temperature from -20°C in 5°C increments and holding each temperature for 30 minutes, are as follows: The difference between SFC at -20°C and SFC at 10°C is 25% or more. The SFC content at 30°C is 0.5% to 4.0%. The aforementioned oil and fat composition for frozen confectionery.

2. The frozen confectionery oil composition according to claim 1, wherein the palm oil contains palm mid-fraction, and the proportion of palm mid-fraction contained in the frozen confectionery oil composition is 30% by mass or more.

3. The oil and fat composition for frozen confectionery according to claim 1 or 2, wherein the palm mid-fraction and the at least one other palm-based oil and fat are contained in a mass ratio of 4:6 to 9:

1.

4. A fat and oil composition for frozen confectionery according to any one of claims 1 to 3, wherein the polyunsaturated fatty acid content is 8% by mass or less.

5. A fat and oil composition for frozen confectionery according to any one of claims 1 to 4, comprising 50 to 90% by mass of palm-based fat and oil and 10 to 50% by mass of lauric-based fat and oil.

6. The oil and fat composition according to any one of claims 1 to 5, comprising a lauric acid-based superhydrogenated oil and a lauric acid-based nonhydrogenated oil in an amount such that the mass ratio of the oil and oil is 4:1 to 1:

4.

7. A fat composition for frozen confectionery comprising 50 to 90% by mass of palm-based fat and 10 to 50% by mass of lauric-based fat, The aforementioned palm oil is Palm mid-fraction and At least one other palm-based oil selected from the group consisting of palm olein, palm double olein, and palm super olein, Includes, The mass ratio of the palm mid-fraction to the at least one other palm-based oil is in the range of 4:6 to 9:

1. The aforementioned lauric oils and fats At least one lauric-based superhydrogenated oil selected from the group consisting of superhydrogenated coconut oil and superhydrogenated palm kernel oil, A lauric-based non-hydrogenated oil selected from the group consisting of palm kernel olein, palm kernel oil, and coconut oil, It contains such an amount that the mass ratio of lauric acid-based highly hardened oil to lauric acid-based unhardened oil is 4:1 to 1:

4. The aforementioned oil and fat composition for frozen confectionery.

8. The oil and fat composition for frozen confectionery according to any one of claims 1 to 7, wherein the proportion of highly hydrogenated lauric oil in the lauric oil is 20 to 60% by mass.

9. The oil and fat composition for frozen confectionery according to any one of claims 1 to 8, wherein the lauric acid-based superhydrogenated oil comprises superhydrogenated palm kernel oil.

10. An ice mix for making frozen confectionery, comprising the oil and fat composition described in any one of claims 1 to 9.

11. A frozen confectionery comprising the oil and fat composition according to any one of claims 1 to 9, or the ice mix or solidified product thereof according to claim 10.

12. The frozen confectionery according to claim 11, wherein the frozen confectionery is ice cream or frozen dessert.

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