Food oil and fat compositions, fat bloom inhibitors, and chocolate products

Abstract

To meet a need for a novel material capable of inhibiting fat bloom beyond a conventional art, although a fat bloom inhibitor using fatty acid ester has been conventionally developed.SOLUTION: A food fat composition contains polyglyceryl fatty acid ester (A), where fatty acids as a constituent of the polyglyceryl fatty acid ester (A) include saturated fatty acids of 13C to 22C (X) and saturated fatty acids of 7C or lower (Y). Polyglycerol as a constituent of the polyglyceryl fatty acid ester (A) may have an average degree of polymerization of 3-12. An esterification ratio of the polyglyceryl fatty acid ester (A) may be 70% or higher.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an oil and fat composition for food.

Background Art

[0002] In chocolate products and the like, fat blooming, in which fat and oil crystals form on the surface, can be a problem. Fat blooming occurs when, for example, temperature changes during storage cause oil and fat to migrate to the surface and then crystallize. Chocolate in which fat blooming has occurred tends to have reduced flavor and texture (such as melt-in-the-mouth feel). Conventionally, fat bloom inhibitors using fatty acid esters have been developed (Patent Document 1).

Prior Art Literature

Patent Literature

[0003]

Patent Document 1

Summary of the Invention

Problem to be Solved by the Invention

[0004] However, there is a need for new materials that can suppress fat blooming beyond conventional techniques.

[0005] The present invention has been made to solve the above problems, and an object of the present invention is to provide a new oil and fat composition for food that can effectively suppress fat blooming.

Means for Solving the Problem

[0006] The present invention includes the embodiments set forth below.

[0007] [1] Comprises a polyglycerol fatty acid ester (A), wherein the polyglycerol fatty acid ester The fatty acids that make up tel (A) are saturated fatty acids (X) with 13 to 22 carbon atoms, and carbon Contains saturated fatty acids (Y) with a number of 7 or less. fruit , The average degree of polymerization of polyglycerin, which is a component of the polyglycerin fatty acid ester (A), is 3 to 12. The ratio ((Fx) / (Fy)) of the number of moles (Fx) of the saturated fatty acid (X) having 13 to 22 carbon atoms constituting the polyglycerol fatty acid ester (A) to the number of moles (Fy) of the saturated fatty acid (Y) having 7 carbon atoms or less constituting the polyglycerol fatty acid ester (A) is 0.8 to 3.5. Food-grade oil and fat compositions. [ 2 The esterification rate of the polyglycerol fatty acid ester (A) is 70% or more. [ 1 Food oil and fat composition as described in [ ]. [ 3 In the polyglycerol fatty acid ester (A) above, the entire fatty acid of the constituent components In contrast, saturated fatty acids (X) having 13 to 22 carbon atoms and saturated fatty acids having 7 or fewer carbon atoms ( The total of Y) is 75 mol% or more. [1] or [2] A food oil and fat composition as described in any of the following. [Effects of the Invention]

[0008] According to the present invention, fat bloom can be effectively suppressed. [Modes for carrying out the invention]

[0009] The embodiments of the present invention will be described in more detail below.

[0010] The food oil composition according to this embodiment contains polyglycerol fatty acid ester (A). Polyglycerol fatty acid ester (A) has a structure in which a fatty acid is ester-bonded to polyglycerol, and the fatty acid contains saturated fatty acids (X) having 13 to 22 carbon atoms and saturated fatty acids (Y) having 7 or fewer carbon atoms. In other words, the fatty acids that are components of polyglycerol fatty acid ester (A) (hereinafter also referred to as "constituent fatty acids") contain saturated fatty acids (X) having 13 to 22 carbon atoms and saturated fatty acids (Y) having 7 or fewer carbon atoms.

[0011] From the viewpoint of suppressing fat bloom, the number of carbon atoms in saturated fatty acid (X) is more preferably 14 or more, even more preferably 15 or more, even more preferably 16 or more, and even more preferably 17 or more. Furthermore, from the viewpoint of suppressing fat bloom, the number of carbon atoms is more preferably 21 or less, even more preferably 20 or less, and even more preferably 19 or less.

[0012] Examples of saturated fatty acids (X) include behenic acid (22 carbon atoms), arachidic acid (20 carbon atoms), stearic acid (18 carbon atoms), margaric acid (17 carbon atoms), palmitic acid (16 carbon atoms), pentadecyl acid (15 carbon atoms), and myristic acid (14 carbon atoms).

[0013] From the viewpoint of suppressing fat bloom, the number of carbon atoms in saturated fatty acid (Y) is more preferably 6 or less, even more preferably 5 or less, even more preferably 4 or less, and even more preferably 3 or less. Furthermore, from the viewpoint of suppressing fat bloom, the number of carbon atoms in saturated fatty acid (Y) is preferably 2 or more. Examples of saturated fatty acids (Y) include enanthic acid (7 carbon atoms), caprylic acid (6 carbon atoms), valeric acid (5 carbon atoms), butyric acid (4 carbon atoms), propionic acid (3 carbon atoms), and acetic acid (2 carbon atoms).

[0014] As described above, polyglycerol fatty acid ester (A) has a structure in which a fatty acid is ester-bonded to polyglycerol. From the viewpoint of suppressing fat bloom, it is preferable that the polyglycerol is polymerized of 3 to 12 glycerol molecules. In other words, it is preferable that the average degree of polymerization of the polyglycerol that is a component of polyglycerol fatty acid ester (A) is 3 to 12. From the viewpoint of suppressing fat bloom, the average degree of polymerization is preferably 4 or higher, and more preferably 5 or higher. Furthermore, the average degree of polymerization is preferably 10 or lower, more preferably 8 or lower, and even more preferably 7 or lower.

[0015] From the viewpoint of fat bloom suppression, in the polyglycerin fatty acid ester (A), a fatty acid is preferably ester-bonded to 70% or more of the hydroxyl groups of the constituent polyglycerin. In other words, the esterification rate of the polyglycerin fatty acid ester (A) is preferably 70% or more. From the viewpoint of fat bloom suppression, the esterification rate is more preferably 75% or more, still more preferably 80% or more, still more preferably 85% or more, still more preferably 90% or more, and still more preferably 95% or more.

[0016] The esterification rate of the polyglycerin fatty acid ester (A) can be determined by the following formula. Here, E represents the esterification rate, F represents the total number of moles of each constituent fatty acid contained in 1 mole of the polyglycerin fatty acid ester (A), and Z represents the number of moles of hydroxyl groups contained in 1 mole of the polyglycerin fatty acid ester (A). Further, D represents the average degree of polymerization of polyglycerin that is a constituent component of the polyglycerin fatty acid ester (A). Note that D+2 in the formula is equal to the number of moles of hydroxyl groups contained in polyglycerin before binding to fatty acids. E=F / (F+Z)×100=F / (D+2)×100

[0017] From the viewpoint of fat bloom suppression, the ratio ((Fx) / (Fy)) of the number of moles (Fx) of the saturated fatty acid (X) having 13 to 22 carbon atoms constituting the polyglycerin fatty acid ester (A) to the number of moles (Fy) of the saturated fatty acid (Y) having 7 or less carbon atoms constituting the polyglycerin fatty acid ester (A) is preferably 0.8 to 3.5. The ratio is preferably 0.8 or more, more preferably 1 or more, still more preferably 1.2 or more, still more preferably 1.4 or more, and still more preferably 1.6 or more. Further, from the viewpoint of fat bloom suppression, the ratio is preferably 3.5 or less, more preferably 3 or less, still more preferably 2.5 or less, and still more preferably 2.0 or less.

[0018] The polyglycerin fatty acid ester (A) comprises, as constituent components, the saturated fatty acid (X) having 13 to 22 carbon atoms and the saturated fatty acid (Y) having 7 or less carbon atoms, but may also comprise other fatty acids and the like as constituent components.

[0019] When the total number of moles of each of the various fatty acids that are constituent components of polyglycerol fatty acid ester (A) is defined as 100 mol%, the total number of moles of saturated fatty acids having 13 to 22 carbon atoms (X) and saturated fatty acids having 7 or less carbon atoms (Y) is preferably 75 mol% or more. In other words, the total of saturated fatty acid (X) and saturated fatty acid (Y) relative to all constituent fatty acids of polyglycerol fatty acid ester (A) is preferably 75 mol% or more. Within this range, fat bloom can be effectively inhibited. From the viewpoint of fat bloom inhibition, the total amount is more preferably 80 mol% or more, still more preferably 85 mol% or more, still more preferably 90 mol% or more, and even more preferably 95 mol% or more.

[0020] It is preferable that saturated fatty acids having 13 to 22 carbon atoms (X) are ester-bonded to 45 to 75% of the hydroxyl groups originally possessed by the polyglycerol that is a constituent component of polyglycerol fatty acid ester (A). In other words, the esterification rate of polyglycerol fatty acid ester (A) by saturated fatty acid (X) (hereinafter also referred to as "esterification rate (Ex)") is preferably 45 to 75%. Within this range, fat bloom can be effectively inhibited. From the viewpoint of fat bloom inhibition, the esterification rate (Ex) is more preferably 45% or more, more preferably 50% or more, still more preferably 55% or more, and even more preferably 60% or more. Further, from the viewpoint of fat bloom inhibition, the esterification rate (Ex) is more preferably 70% or less, and still more preferably 65% or less.

[0021] It is preferable that 15 to 55% of the hydroxyl groups originally present in polyglycerin, which is a component of polyglycerin fatty acid ester (A), are esterified with saturated fatty acids (Y) having 7 or fewer carbon atoms. In other words, it is preferable that the esterification rate of polyglycerin fatty acid ester (A) by saturated fatty acids (Y) (hereinafter also referred to as "esterification rate (Ey)") is 15 to 55%. Within this range, fat bloom suppression can be effectively suppressed. From the viewpoint of fat bloom suppression, the esterification rate (Ey) is more preferably 20% or more, more preferably 25% or more, even more preferably 30% or more, and even more preferably 35% or more. Furthermore, from the viewpoint of fat bloom suppression, the esterification rate (Ey) is more preferably 50% or less, even more preferably 45% or less, and even more preferably 40% or less.

[0022] The food-grade oil and fat composition according to this embodiment can effectively suppress the occurrence of fat bloom and can therefore be used as a fat bloom inhibitor.

[0023] The food oil composition and fat bloom inhibitor according to this embodiment may contain other components besides polyglycerin fatty acid ester (A). Examples of such other components include other oils and fats, sucrose, lactose, glucose, fructose, maltose, reduced starch syrup, liquid sugar, enzyme-inverted starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, reducing sugar polydextrose, oligosaccharides, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, isomaltulose, raffinose, dextrin and other sugars, dairy products such as whole milk powder and skim milk powder, soy flour, soy protein, processed fruit products, processed vegetable products, various powders such as matcha powder and coffee powder, gums, starches, antioxidants, colorants, flavorings, and emulsifiers such as polyglycerin fatty acid ester.

[0024] The chocolate product according to this embodiment contains the above-mentioned food-grade oil and fat composition. The chocolate product also contains cocoa butter. The chocolate product according to this embodiment is not limited by the "Fair Competition Rules Regarding Labeling of Chocolate Products" (National Chocolate Industry Fair Trade Council) or by any legal provisions. The chocolate product may also contain, as appropriate, oils and fats other than cocoa butter, sugars, cocoa components (cocoa mass, cocoa powder, etc.), dairy products (whole milk powder, skim milk powder, etc.), flavorings, emulsifiers, etc. Accordingly, the chocolate product may be classified into black chocolate, bitter chocolate, sweet chocolate, semi-sweet chocolate, milk chocolate, high-milk chocolate, white chocolate, colored chocolate, chocolate beverages, etc.

[0025] Cocoa butter is the fat content of cocoa beans and can be produced mainly by pressing cocoa liquor. Generally, cocoa butter makes up 40-50% of cocoa beans (approximately 55% of cocoa mass). Therefore, the chocolate product of this embodiment may contain cocoa butter as a result of the blending of cocoa mass and cocoa butter, depending on the desired classification of the chocolate product, or it may contain cocoa butter itself.

[0026] Food products such as chocolate containing the food oil composition or fat bloom inhibitor according to this embodiment have the property of being less prone to fat bloom.

[0027] The fat bloom inhibitor according to this embodiment is not limited to food applications. The fat bloom inhibitor may also be used in fields other than food, such as cosmetics like lipstick, to suppress the phenomenon of oily components rising to the surface and crystallizing. [Examples]

[0028] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0029] [Materials used] The raw materials used in the examples and comparative examples are shown below.

[0030] <Polyglycerin> • Polyglycerin, average degree of polymerization 4 Polyglycerin #310, manufactured by Sakamoto Pharmaceutical Co., Ltd. • Polyglycerin, average degree of polymerization 6 Polyglycerin #500, manufactured by Sakamoto Pharmaceutical Co., Ltd. • Polyglycerin, average degree of polymerization 10 Polyglycerin #750, manufactured by Sakamoto Pharmaceutical Co., Ltd. <Saturated fatty acids (X) with 13 to 22 carbon atoms> • Stearic acid: A saturated fatty acid with 18 carbon atoms (18:0). Stearic Acid manufactured by Tokyo Chemical Industry Co., Ltd. • Arachidic acid: A saturated fatty acid with 20 carbon atoms (20:0). Arachidic Acid manufactured by Tokyo Chemical Industry Co., Ltd. Palmitic acid: A saturated fatty acid with 16 carbon atoms (16:0). Palmitic Acid manufactured by Tokyo Chemical Industry Co., Ltd. Myristic acid: A saturated fatty acid with 14 carbon atoms (14:0). Myristic Acid manufactured by Tokyo Chemical Industry Co., Ltd. <Saturated fatty acids with 7 or fewer carbon atoms (Y)> • Acetic anhydride: Used to introduce saturated fatty acids with 2 carbon atoms (2:0). Acetic Anhydride manufactured by Tokyo Chemical Industry Co., Ltd. • Hexanoic anhydride: Used to introduce a saturated fatty acid with 6 carbon atoms (6:0). Hexanoic Anhydride manufactured by Tokyo Chemical Industry Co., Ltd. <Other> • Oleic acid: An unsaturated fatty acid with 18 carbon atoms (18:1 ratio). Oleic Acid manufactured by Tokyo Chemical Industry Co., Ltd. • Linoleic acid: An unsaturated fatty acid with 18 carbon atoms (18:2 ratio). Linoleic Acid manufactured by Tokyo Chemical Industry Co., Ltd. • Lauric acid: A saturated fatty acid with 12 carbon atoms (12:0). Lauric Acid manufactured by Tokyo Chemical Industry Co., Ltd.

[0031] [Example of combination] Next, we show examples of the synthesis of polyglycerin fatty acid esters (A-1) to (A-10) used in the examples of the present invention, and polyglycerin fatty acid esters (Ac-1) to (Ac-6) used in the comparative examples.

[0032] <Synthesis Example 1> 10 g of polyglycerin with an average degree of polymerization of 6 and 25.4 g of stearic acid were placed in a reaction vessel and reacted at 250°C under alkaline conditions with sodium hydroxide and a nitrogen atmosphere to obtain a polyglycerin fatty acid ester with an esterification rate of 62.5%. Subsequently, the obtained polyglycerin fatty acid ester and 2.6 g of acetic anhydride were placed in a reaction vessel and reacted at 95°C under sodium hydroxide and a nitrogen atmosphere. The unreacted acetic anhydride and by-product acetic acid were neutralized with a 48% aqueous sodium hydroxide solution, washed three times with 30 g of water, and dried under reduced pressure to obtain polyglycerin fatty acid ester (A-1) with an esterification rate of 100%. One mole of polyglycerin fatty acid ester (A-1) contains 5 moles of stearic acid and 3 moles of acetic acid as constituent components.

[0033] <Synthesis Example 2> Except for replacing stearic acid with 27.9 g of arachidic acid, polyglycerol fatty acid ester (A-2) with 100% esterification was obtained in the same manner as in Synthesis Example 1. One mole of polyglycerol fatty acid ester (A-2) contains 5 moles of arachidic acid and 3 moles of acetic acid as constituent components.

[0034] <Synthesis Example 3> Except for replacing stearic acid with 22.9 g of palmitic acid, polyglycerol fatty acid ester (A-3) with 100% esterification was obtained in the same manner as in Synthesis Example 1. One mole of polyglycerol fatty acid ester (A-3) contains 5 moles of palmitic acid and 3 moles of acetic acid as constituent components.

[0035] <Synthesis Example 4> Except for replacing stearic acid with 20.4 g of myristic acid, polyglycerol fatty acid ester (A-4) with 100% esterification was obtained in the same manner as in Synthesis Example 1. One mole of polyglycerol fatty acid ester (A-4) contains 5 moles of myristic acid and 3 moles of acetic acid as constituent components.

[0036] <Synthesis Example 5> Except for replacing acetic anhydride with 5.5 g of hexanoic anhydride, polyglycerol fatty acid ester (A-5) with 100% esterification was obtained in the same manner as in Synthesis Example 1. One mole of polyglycerol fatty acid ester (A-5) contains 5 moles of stearic acid and 3 moles of caproic acid as constituent components.

[0037] <Synthesis Example 6> Except for changing the amount of stearic acid to 20.3 g and the amount of acetic anhydride to 4.0 g, a polyglycerin fatty acid ester (A-6) with a 100% esterification rate was obtained in the same manner as in Synthesis Example 1. One mole of polyglycerin fatty acid ester (A-6) contains 4 moles of stearic acid and 4 moles of acetic acid as constituent components.

[0038] <Synthesis Example 7> Except for changing the amount of stearic acid to 30.4 g and the amount of acetic anhydride to 1.5 g, a polyglycerin fatty acid ester (A-7) with a 100% esterification rate was obtained in the same manner as in Synthesis Example 1. One mole of polyglycerin fatty acid ester (A-7) contains 6 moles of stearic acid and 2 moles of acetic acid as constituent components.

[0039] <Synthesis Example 8> Polyglycerin fatty acid ester (A-8) with an esterification rate of 75% was obtained in the same manner as in Synthesis Example 1, except that the amount of stearic acid was changed to 20.3 g and the amount of acetic anhydride was changed to 2.0 g. One mole of polyglycerin fatty acid ester (A-8) contains 4 moles of stearic acid and 2 moles of acetic acid as constituent components.

[0040] <Synthesis Example 9> In this synthesis, polyglycerin with a degree of polymerization of 4 was used instead of polyglycerin with a degree of polymerization of 6 as in Synthesis Example 1. Specifically, polyglycerin fatty acid ester (A-9) with a 100% esterification rate was obtained in the same manner as in Synthesis Example 1, except that 10 g of polyglycerin with an average degree of polymerization of 4, 25.7 g of stearic acid, and 4.1 g of acetic anhydride were used. One mole of polyglycerin fatty acid ester (A-9) contains 3 moles of stearic acid and 3 moles of acetic acid as constituent components.

[0041] <Synthesis Example 10> In this synthesis, polyglycerin with a degree of polymerization of 10 was used instead of polyglycerin with a degree of polymerization of 6 as in Synthesis Example 1. Specifically, polyglycerin fatty acid ester (A-10) with a 100% esterification rate was obtained in the same manner as in Synthesis Example 1, except that 10 g of polyglycerin with an average degree of polymerization of 10, 24.3 g of stearic acid, and 2.9 g of acetic anhydride were used. One mole of polyglycerin fatty acid ester (A-10) contains 7 moles of stearic acid and 5 moles of acetic acid as constituent components.

[0042] <Comparative Material Synthesis Example 1> Except for not using acetic anhydride, polyglycerol fatty acid ester (Ac-1) with an esterification rate of 62.5% was obtained in the same manner as in Synthesis Example 1. One mole of polyglycerol fatty acid ester (Ac-1) contains five moles of stearic acid as a component.

[0043] <Comparative Material Synthesis Example 2> Except for changing the amount of stearic acid to 40.4 g and not using acetic anhydride, polyglycerol fatty acid ester (Ac-2) with a 100% esterification rate was obtained in the same manner as in Synthesis Example 1. One mole of polyglycerol fatty acid ester (Ac-2) contains eight moles of stearic acid as a constituent component.

[0044] <Comparative Material Synthesis Example 3> Except for replacing stearic acid with 25.2 g of oleic acid, a polyglycerol fatty acid ester (Ac-3) with 100% esterification was obtained in the same manner as in Synthesis Example 1. One mole of polyglycerol fatty acid ester (Ac-3) contains 5 moles of oleic acid and 3 moles of acetic acid as constituent components.

[0045] <Comparative Material Synthesis Example 4> Except for replacing stearic acid with 25.0 g of linoleic acid, a polyglycerol fatty acid ester (Ac-4) with 100% esterification was obtained in the same manner as in Synthesis Example 1. One mole of polyglycerol fatty acid ester (Ac-4) contains 5 moles of linoleic acid and 3 moles of acetic acid as constituent components.

[0046] <Comparative Material Synthesis Example 5> Ten g of polyglycerin with an average degree of polymerization of 6, 25.4 g of stearic acid, and 15.1 g of lauric acid were placed in a reaction vessel and reacted at 250°C under alkaline conditions with sodium hydroxide and a nitrogen atmosphere to obtain polyglycerin fatty acid ester (Ac-5) with a 100% esterification rate. One mole of polyglycerin fatty acid ester (Ac-5) contains five moles of stearic acid and three moles of lauric acid as constituent components.

[0047] <Comparative Material Synthesis Example 6> Except for replacing stearic acid with 17.9 g of lauric acid, polyglycerol fatty acid ester (Ac-6) with 100% esterification was obtained in the same manner as in Synthesis Example 1. One mole of polyglycerol fatty acid ester (Ac-6) contains 5 moles of lauric acid and 3 moles of acetic acid as constituent components.

[0048] [Examples and Comparative Examples] Tables 1 and 2 show the "composition," "ratio," and "evaluation" of the polyglycerin fatty acid esters used in Examples 1 to 10 and Comparative Examples 1 to 6, respectively.

[0049] Specifically, the "Composition" column in the table shows the molar ratios of the constituent components of each polyglycerol fatty acid ester.

[0050] In the table, "Ratio" indicates "Esterification rate," "Esterification rate (Ex)," "Esterification rate (Ey)," and "Molar ratio of saturated fatty acid (X) to saturated fatty acid (Y) ((Fx) / (Fy))."

[0051] More specifically, when F is the total number of moles of each constituent fatty acid bound to one mole of polyglycerol fatty acid ester, and Z is the number of moles of hydroxyl groups per mole of polyglycerol fatty acid ester, the "esterification rate" is the value obtained by F / (F+Z)×100.

[0052] Furthermore, when Fx is the number of moles of saturated fatty acid (X) bound to one mole of polyglycerol fatty acid ester, the "esterification rate (Ex)" is the value obtained by Fx / (F+Z)×100.

[0053] Furthermore, when Fy is the number of moles of saturated fatty acid (Y) bound to one mole of polyglycerol fatty acid ester, the "esterification rate (Ey)" is the value obtained by Fy / (F+Z)×100.

[0054] Furthermore, the molar ratio of saturated fatty acids (X) to saturated fatty acids (Y) ((Fx) / (Fy)) is a value obtained by Fx / Fy.

[0055] In the table, the "Evaluation" column shows the average number of days until fat bloom occurs for each food-grade oil composition using the polyglycerin fatty acid esters of Examples 1-10 and Comparative Examples 1-6. The evaluations for Examples 1-10 and Comparative Examples 1-6 were carried out by the following methods.

[0056] <Preparation of test sample (chocolate product)> Each test sample for Examples 1-10 and Comparative Examples 1-6 was prepared as follows: 0.4 g of lecithin (SLP paste, manufactured by Tsuji Oil Co., Ltd.), 40.3 g of chocolate (organic dark chocolate, 75% cocoa, manufactured by Stella Bernrain), and 49.3 g of oil and fat (Melano NT-R, manufactured by Fuji Oil Co., Ltd.) were weighed into a beaker and mixed in a 60°C water bath using a three-one motor at a rotation speed of 150 rpm for 60 minutes. The resulting composition was designated as Composition 1.

[0057] Subsequently, 0.6 g of the polyglycerin fatty acid ester and 9.4 g of oil (Melano NT-R, manufactured by Fuji Oil Co., Ltd.) listed in Table 1 or 2 were weighed into a screw-cap bottle and thoroughly dissolved in a 60°C water bath using a stirring rod. The resulting composition is referred to as Composition 2.

[0058] Composition 2 was added to Composition 1 and thoroughly mixed with a stirring rod. The mixture was then filled into chocolate perch (Kai House Select DL6186: approximately 30 x 30 x 25 mm), placed in a 60φ PET cup, covered, and left to stand at 10°C for 1 hour. After that, it was left to stand at 20°C for 24 hours to complete the test sample.

[0059] <Rating> Each prepared test sample was placed in a constant temperature bath and subjected to a temperature cycling test to evaluate the number of days until fat bloom occurred. Three identical test samples were prepared and used. The "Average number of days until fat bloom occurs" shown in Tables 1 and 2 is the average number of days until fat bloom occurs for the three test samples.

[0060] Specifically, each test sample was left to stand at 18°C ​​for 11 hours, then heated to 27°C over 1 hour, left to stand at 27°C for 11 hours, and then cooled down to 18°C ​​over 1 hour. This 24-hour cycle was repeated for 140 days, and the presence or absence of fat bloom was visually checked every 7 days. A higher average number of days until fat bloom occurs is preferable. In the table, the evaluation for Example 1 is indicated as ">140," which means 140 days or more.

[0061] [Table 1]

[0062] [Table 2]

[0063] Referring to Tables 1 and 2, it can be seen that each test sample (chocolate product) in the examples did not develop fat bloom over a longer period of time compared to each test sample in the comparative examples.

[0064] Furthermore, the various numerical ranges described in the specification can be any combination of their upper and lower limits, and all such combinations are described herein as preferred numerical ranges. Also, the description of a numerical range as "X~Y" means X or greater and Y or less.

[0065] Although several embodiments of the present invention have been described above, these embodiments are presented as examples and are not intended to limit the scope of the invention. These embodiments can be implemented in various other forms, and various omissions, substitutions, and modifications can be made without departing from the spirit of the invention. These embodiments and their omissions, substitutions, and modifications are included in the scope and spirit of the invention, as well as in the claims and their equivalents.

Claims

1. Contains polyglycerin fatty acid ester (A), The fatty acid that is a component of the polyglycerin fatty acid ester (A) has 13 carbon atoms. It contains 22 saturated fatty acids (X) and saturated fatty acids with 7 or fewer carbon atoms (Y), The average polymerization of polyglycerin, which is a component of the polyglycerin fatty acid ester (A) mentioned above. The degree ranges from 3 to 12. The saturated lipids having 13 to 22 carbon atoms that constitute the polyglycerin fatty acid ester (A) The number of moles (Fx) of fatty acid (X) and the amount of the polyglycerol fatty acid ester (A) before it is formed The ratio ((Fx) / (Fy)) of the number of moles (Fy) of saturated fatty acids (Y) with 7 or fewer carbon atoms is 0. . 8 to 3.5 Food-grade oil and fat compositions.

2. The claim is that the esterification rate of the polyglycerin fatty acid ester (A) is 70% or more. The food oil composition described in 1.

3. In the polyglycerol fatty acid ester (A) described above, relative to the total fatty acids of the constituent components, A combination of the saturated fatty acid (X) having 13 to 22 carbon atoms and the saturated fatty acid (Y) having 7 carbon atoms or less. A food oil and fat composition according to claim 1 or claim 2, wherein the total is 75 mol% or more.

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