Oil and fat composition

Abstract

An object of the present invention is to provide an oil and fat composition that, when used in oil and fat processed foods such as frozen desserts and chocolates, allows for extremely sharp melting at the time of eating. An oil or fat composition that satisfies the following (A) to (C): (A) XU2 content is 40% by mass or more (B) In the constituent fatty acid composition, the mass ratio of polyunsaturated fatty acids to unsaturated fatty acids is 0.15 or less. (C) In the constituent fatty acid composition, the mass ratio of stearic acid to palmitic acid is 0.00 to 0.30 Here, "XU2" refers to a triglyceride in which X is a saturated fatty acid having 16 or more carbon atoms and U is an unsaturated fatty acid, and one molecule of X and two molecules of U are bonded together.

Description

[Technical Field]

[0001] Related Applications This application claims the benefit of priority from Japanese Patent Application No. 2024-050906, filed on March 27, 2024. The entire priority application is incorporated herein by reference.

[0002] The present invention relates to an oil or fat composition. [Background technology]

[0003] In fat- and oil-processed foods such as frozen desserts and chocolates, the fats and oils that make up the food play an important role in determining physical properties such as hardness, melting point, and melting behavior. Therefore, to impart desired physical properties to food products, manufacturers have used fat and oil processing techniques to design fats and oils using various vegetable oils as raw materials.

[0004] For example, frozen desserts may contain fats and oils to improve their physical properties and flavor. As described in Patent Document 1, the most commonly used fats and oils include (1) liquid oils such as soybean oil and rapeseed oil, which have extremely low melting points that allow for melting in the mouth at freezing temperatures, (2) SUS-type triglycerides (S is a saturated fatty acid, U is an unsaturated fatty acid, and a triglyceride in which U is bonded to the 2nd position and S is bonded to the 1st and 3rd positions) that are characterized by a sharp melting in the mouth at around body temperature, (3) lauric fats and oils such as coconut oil and palm kernel oil, and (4) solid fats such as palm oil.

[0005] However, in Patent Document 1, the liquid oil (1) has an insufficient amount of crystals even at low temperatures, and therefore, the SUS triglyceride (2), the lauric fat (3), and the solid fat (4) do not all melt in the mouth cooled by the frozen dessert, and adjustment of the melt-in-the-mouth texture may be required.

[0006] In Patent Document 1, short-chain fatty acids such as caprylic acid and capric acid are introduced into hardened palm kernel oil, hardened coconut oil, etc. by interesterification to improve the melt-in-the-mouth texture. Patent Document 2 discloses a frozen dessert containing cocoa butter that melts in the mouth sharply. Patent Documents 3 and 4 disclose frozen desserts that exhibit a strong cooling sensation by mixing SUS triglycerides and lauric fats in a specific ratio (Comparative Examples 9 and 11).

[0007] Another example is chocolates. Various cocoa butter substitutes are blended into chocolates to impart various functions. For the purpose of imparting a particularly sharp melt-in-the-mouth texture, lauric fats are often used as cocoa butter substitutes, as disclosed in Patent Document 5 and the like. It is known that chocolates blended with these fats exhibit a good melt-in-the-mouth texture even when refrigerated or frozen oil-processed foods are eaten.

[0008] Thus, lauric fats can impart a good melt-in-the-mouth texture to refrigerated or frozen oil-processed foods when eaten. However, in foods that use lauric fats, the fats can be hydrolyzed due to inappropriate manufacturing or storage conditions, or due to moisture transfer from combined sweets or bread, resulting in the development of an unpleasant odor (soapy odor), which can significantly reduce the product value. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] Japanese Patent Application Laid-Open No. 2009-195221 [Patent Document 2] Japanese Patent Application Publication No. 4-316453 [Patent Document 3] Japanese Patent Application Publication No. 8-298934 [Patent Document 4] JP 2023-111093 A [Patent Document 5] Japanese Patent Application Publication No. 89172 Summary of the Invention [Problem to be solved by the invention]

[0010] The present inventors have considered the above-mentioned prior art. The effect of Patent Document 1 is more effective than when short-chain fatty acids are not incorporated, but the melting point is high due to the high content of saturated fatty acids. In addition, the melting behavior is characteristic of interesterified oils, and there is room for improvement in terms of sharp melt-in-the-mouth feel.

[0011] Patent Document 2 states that cocoa butter is indeed characterized by its sharp melting at around 35°C, but the temperature in the mouth when eaten frozen is significantly lower than body temperature, and it takes a considerable amount of time for it to return to around 35°C, which makes it less meltable in the mouth. In addition, cocoa butter has a strong, distinctive aroma, which causes another problem of limiting the flavors of frozen desserts that can be used with it.

[0012] Patent Documents 3 and 4 disclose frozen desserts that exhibit a strong cooling sensation by mixing SUS triglycerides and lauric fats in a specific ratio (Comparative Examples 9 and 11). These frozen desserts have been highly evaluated and are relatively effective, but they have a slow melt-in-the-mouth sensation, which is presumably due to the abundance of triglyceride species. Therefore, it was recognized that there is still room for improvement in creating desserts that melt sharply in the mouth and have a strong cooling sensation.

[0013] Another noteworthy fact is that palm oil and palm kernel oil are used in these patent documents as well as in many other oil-processed foods, such as frozen desserts and chocolates. These oils are extremely useful due to their distinctive oil composition and price, and are used worldwide. However, in recent years, there has been a growing need for edibility that cannot be achieved with palm oil and palm kernel oil, as well as a need for vegetable oils to replace palm, particularly in Europe. In order to reliably provide the innovative value demanded by rapidly diversifying markets, it is also important to achieve previously unattainable physical properties and edibility with oils that have not been widely used until now.

[0014] Furthermore, in processed oil and fat foods containing lauric fats, the melting properties may be impaired and deterioration of the appearance (fat bloom) and internal structure (formation of coarse crystals) may progress rapidly, partly due to the fact that the structure of the main triglycerides in lauric fats is significantly different from that in cocoa butter and other edible fats, resulting in a deterioration in appearance and palatability. The present invention aims to solve problems that occur when eating oil-based processed foods containing lauric oils, such as melting in the mouth, by reducing the amount of lauric oil used.

[0015] In recognition of the above-mentioned prior art, an object of the present invention is to provide an oil and fat composition that, when used in oil and fat processed foods such as frozen desserts and chocolates, enables very sharp melting at the time of eating. Another preferred embodiment is to use vegetable oil instead of palm oil. [Means for solving the problem]

[0016] Means for Solving the Problems The present inventors have conducted extensive research to solve the above problems, and as a result have found that an oil or fat composition having a specific oil or fat composition can solve the above problems, thereby completing the present invention.

[0017] That is, the present invention includes the following. (1) An oil or fat composition that satisfies all of the following (A) to (C): (A) XU2 content is 40% by mass or more (B) In the constituent fatty acid composition, the mass ratio of polyunsaturated fatty acids to unsaturated fatty acids is 0.15 or less. (C) In the constituent fatty acid composition, the mass ratio of stearic acid to palmitic acid is 0.00 to 0.30 Here, "XU2" refers to a triglyceride in which X is a saturated fatty acid having 16 or more carbon atoms and U is an unsaturated fatty acid, and one molecule of X and two molecules of U are bonded together. (2) The oil and fat composition according to (1), further comprising (D) a fatty acid composition containing 5% by mass or less of saturated fatty acids having 8 to 12 carbon atoms. (3) The oil and fat composition according to (1), further comprising (E) a mass ratio of PO2 to XU2 of 0.40 to 0.95. However, "PO2" refers to a triglyceride consisting of one molecule of palmitic acid and two molecules of oleic acid. (4) The oil and fat composition according to (2), further comprising (E) a mass ratio of PO2 to XU2 of 0.40 to 0.95. (5) The oil and fat composition of (1), which uses an oil and fat containing PO2 in an amount of 40% by mass or more as a raw material. (6) The oil and fat composition according to any one of (2) to (4), which uses an oil and fat containing 40% by mass or more of PO2 as a raw material. (7) An oil-and-fat processed food comprising the oil-and-fat composition according to any one of (1) to (5). (8) An oil-processed food comprising the oil composition of (6). (9) An oil or fat composition according to any one of (1) to (5), containing 50% by mass or more of a processed oil or fat obtained from the fruit or kernel of the seed of Pequi (scientific name: Caryocar brasiliense, Caryocar villosum, or Caryocar coriaceum). (10) The oil and fat composition of (6), containing 50% by mass or more of processed oil and fat obtained from the fruit or kernel of the seed of Pequi (scientific name Caryocar brasiliense, Caryocar villosum, or Caryocar coriaceum). [Effects of the Invention]

[0018] According to the present invention, it is possible to provide an oil and fat composition that, when used in oil and fat processed foods such as frozen desserts and chocolates, enables extremely sharp melting at the time of eating. In a preferred embodiment, the object of the present invention can be achieved by using processed oil obtained from the fruit or kernel of the seed of pequi (scientific name: Caryocar brasiliense, Caryocar villosum, or Caryocar coriaceum), which is a vegetable oil that can be used as an alternative to palm, as the main ingredient. [Brief explanation of the drawings]

[0019] [Figure 1] 1 shows DSC (differential scanning calorimetry) analysis data of the oil and fat compositions obtained in [Study 2]. The figure shows the analysis results of oil and fat composition Example 2, oil and fat composition Example 3, oil and fat composition Example 4, oil and fat composition Comparative Example 4, and oil and fat composition Comparative Example 10. In the figure, these are denoted as E2, E3, E4, CE4, and CE10, respectively. DETAILED DESCRIPTION OF THE INVENTION

[0020] The present invention will be specifically described below. In this specification, the use of "to" to indicate a range of values ​​means that the values ​​before and after it are included as the lower and upper limits. Any combination of upper and lower limits in the numerical range can be adopted.

[0021] The oil and fat composition of the present invention is an oil and fat composition that satisfies all of the following (A) to (C): By satisfying all of the following numerical ranges, an oil and fat composition that exhibits sharp melting properties can be obtained. (A) XU2 content is 40% by mass or more (B) In the constituent fatty acid composition, the mass ratio of polyunsaturated fatty acids to unsaturated fatty acids is 0.15 or less. (C) In the constituent fatty acid composition, the mass ratio of stearic acid to palmitic acid is 0.00 to 0.30 Here, "XU2" refers to a triglyceride in which X is a saturated fatty acid having 16 or more carbon atoms and U is an unsaturated fatty acid, and one molecule of X and two molecules of U are bonded together.

[0022] The (A)XU2 content is preferably 42% by mass or more, more preferably 43% by mass or more, more preferably 44% by mass or more, 45% by mass or more, more preferably 40% by mass or more and 70% by mass or less, 42% by mass or more and 70% by mass or less, 42% by mass or more and 68% by mass or less, 43% by mass or more and 70% by mass or less, 43% by mass or more and 68% by mass or less, 44% by mass or more and 70% by mass or less, 44% by mass or more and 68% by mass or less, 45% by mass or more and 70% by mass or less, 45% by mass or more and 68% by mass or less, 46% by mass or more and 70% by mass or less, 46% by mass or more and 68% by mass or less, 47% by mass or more and 70% by mass or less, 47% by mass or more and 68% by mass or less, 48% by mass or more and 70% by mass or less, 48% by mass or more and 68% by mass or less.

[0023] In the (B) constituent fatty acid composition, the mass ratio of polyunsaturated fatty acids to unsaturated fatty acids is preferably 0.14 or less. In this specification, polyunsaturated fatty acids refer to unsaturated fatty acids having two or more unsaturated bonds. Specific examples include linoleic acid, linolenic acid, arachidonic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), etc.

[0024] In the (C) constituent fatty acid composition, the mass ratio of stearic acid to palmitic acid is preferably 0.01 to 0.30, more preferably 0.01 to 0.28, more preferably 0.01 to 0.27, and more preferably 0.01 to 0.26.

[0025] In a preferred embodiment, the oil and fat composition of the present invention satisfies all of the above (A) to (C), and in addition thereto, (D) in the constituent fatty acid composition, the content of saturated fatty acids having 8 to 12 carbon atoms is 5% by mass or less, more preferably 4% by mass or less, more preferably 3% by mass or less, and even more preferably 2% by mass or less.

[0026] In a preferred embodiment, the oil and fat composition of the present invention satisfies all of the above (A) to (C) and, in addition, (E) the mass ratio of the PO2 content to the XU2 content is 0.40 to 0.95. However, "PO2" refers to a triglyceride consisting of one molecule of palmitic acid and two molecules of oleic acid.

[0027] In another preferred embodiment, the oil and fat composition of the present invention satisfies all of the above (A) to (C), and further comprises (F) a total content of palmitic acid and stearic acid in the constituent fatty acid composition of 25.0 to 40.0 mass%.

[0028] As long as the oil and fat composition of the present invention satisfies the above-mentioned requirements, the raw material used is not particularly limited as long as it is an edible oil and fat, and examples thereof include various natural animal and plant oils such as vegetable oils and marine oils, and oils and fats obtained from microorganisms and algae. In addition, oils and fats obtained from plants, microorganisms, and algae whose oil and fat composition has been modified to satisfy the above-mentioned characteristics using conventional breeding techniques that utilize natural and artificial mutants, or new breeding techniques such as genetic engineering and genome editing, can also be used.

[0029] Examples of raw materials for the oil and fat composition of the present invention include oils and fats obtained by interesterifying palmitoleic acid-containing sea buckthorn fruit oil (seaberry fruit oil), buckwheat fat, macadamia nut oil, hazelnut oil, seal oil, etc. with palm oil or other oils rich in palmitic acid (P).Furthermore, examples of raw materials that can be used to omit processing steps such as interesterification include processed oils and fats obtained from the fruit or kernel of the pequi (scientific name: Caryocar brasiliense, Caryocar villosum, or Caryocar coriaceum), which is rich in P and oleic acid (O) but contains almost no polyunsaturated fatty acids such as linoleic acid. The oils and fats obtained from the fruit oil of Pequi or the kernel of Pegui seeds are particularly preferred for industrial reasons, as they provide a low-melting fraction that exhibits the effects of the present invention, whether fractionated with or without a solvent, and a high-melting fraction that can be used as a cocoa butter substitute (stearic acid as St, POP: 70-85% by weight, POSt: 5-10% by weight). However, the technical concept of the present invention is not limited to these examples.

[0030] In a preferred embodiment of the oil and fat composition of the present invention, an oil or fat containing 40% by mass or more of PO2 is preferably used as a raw material. By using such an oil or fat as a raw material, the oil and fat composition of the present invention can be easily obtained. The PO2 content of the raw material used is preferably 45% by mass or more, more preferably 50% by mass or more, more preferably 52% by mass or more, and more preferably 55% by mass or more.

[0031] It is preferable to use a processed oil obtained from the fruit or kernel of the pequi fruit as the oil containing 40% by mass or more of PO2. In a more preferred embodiment, the oil and fat composition of the present invention contains 50% by mass or more of the processed oil and fat obtained from the fruit or kernel of the seed of the Pequi.

[0032] In a preferred embodiment of the oil and fat composition of the present invention, an oil and fat composition is obtained in which the analytical values ​​obtained by the following [SFC analytical method] satisfy all of the following. *SFC at 10℃ is 25% or more. ○(SFC at 5℃) - (SFC at 15℃) is 45% or more. [SFC analysis method] In this specification, SFC was measured by solidifying the fat or oil at -20°C for 1 hour, then holding it at each temperature for 30 minutes. The measurement temperatures were 0°C, 5°C, 10°C, and 15°C. The analytical device used was the "minispec mq20" manufactured by Bruker.

[0033] In a preferred embodiment of the oil and fat composition of the present invention, the SFC at 5°C, as analyzed by the above-mentioned [Method for Analyzing SFC], is 45% or more, more preferably 46% or more, even more preferably 46% or more but 75% or less, and even more preferably 46% or more but 72% or less.

[0034] In a preferred embodiment of the oil and fat composition of the present invention, the SFC at 15°C, as analyzed by the above-mentioned [Method for Analyzing SFC], is 15% or less, more preferably 14% or less, and even more preferably 13% or less.

[0035] In a more preferred embodiment, the SFC at 10° C. is 25% or more and 60% or less, even more preferably 25% or more and 55% or less, and even more preferably 30% or more and 53% or less.

[0036] In a more preferred embodiment, the (SFC at 5° C.)−(SFC at 15° C.) is 45% or more and 80% or less, even more preferably 45% or more and 77% or less, and even more preferably 45% or more and 75% or less.

[0037] In a preferred embodiment of the oil and fat composition of the present invention, an oil and fat composition is obtained whose analytical values ​​obtained by the following [DSC evaluation method] satisfy all of the following: Peak top temperature is between 10℃ and 20℃ ○(Peak top temperature) - (End set temperature) is 3.0℃ or less [DSC Evaluation Method] The change in endothermic reaction of approximately 25 mg of fat or oil sample was analyzed under a nitrogen atmosphere, and the peak top temperature of the melting peak showing the largest area, the end set temperature, and the difference therebetween were evaluated. The measurement temperature conditions were an initial temperature of 80°C (held for 5 minutes), a cooling rate of 2°C / min, a minimum temperature of -20°C (held for 60 minutes), a heating rate of 5°C / min, and a final temperature of 60°C. The analytical device used was a "DSC 3+" manufactured by METTLER TOLEDO. In this specification, the end set temperature refers to the intersection of the tangent of the curve from the peak top to complete melting and the baseline.

[0038] In a preferred embodiment of the oil or fat composition of the present invention, the end set temperature, as analyzed by the DSC evaluation method, satisfies the range of 10° C. to 20° C. More preferred ranges are 10° C. to 19° C., 11° C. to 20° C., 11° C. to 19° C., 12° C. to 20° C., 12° C. to 19° C., 13° C. to 20° C., and 13° C. to 19° C.

[0039] In a more preferred embodiment, the peak top temperature is 10°C or higher and 18°C ​​or lower, or 10°C or higher and 17°C or lower.

[0040] Other oils and fats may be used in the oil and fat composition of the present invention within the range that does not impair the effects of the present invention. Usable oils include soybean oil, high-erucic rapeseed oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, high-oleic sunflower oil, peanut oil, almond oil, avocado oil, hazelnut oil, walnut oil, rice bran oil, safflower oil, high-oleic safflower oil, olive oil, sesame oil, palm oil, pulwara butter, pequi fruit oil, pequi kernel oil, pistachio oil, buckwheat oil, andiroba oil, mahua butter, sea buckthorn fruit oil, pili nut oil, coconut oil, palm kernel oil, macauba kernel oil, tucuma (Astrocaryum aculeatum) kernel oil, babassu oil, kofune palm oil, murumuru butter, mango kernel oil, Salvador persica (Salvadora persica) kernel oil, and ukuba (Virola Examples of other oils and fats include vegetable oils and fats such as MCT (Methyl Citrate), sorbitan stearate, sorbitol ...

[0041] In one embodiment, the oil and fat composition of the present invention can be used in various oil and fat processed foods. In this specification, the oil and fat processed food is not particularly limited except that it contains an oil and fat as an essential ingredient, but preferred examples of the oil and fat processed food include frozen desserts and chocolates because the oil and fat composition of the present invention can exhibit sharp melting properties.

[0042] In this specification, frozen desserts are not particularly limited to any particular type as long as they are confectioneries that are eaten at freezing temperatures, but typical examples include ice cream, ice milk, and lacto ice cream as defined in the "Ministerial Ordinance on the Ingredient Standards, etc. of Milk and Dairy Products," also known as the "Milk, etc. Ministerial Ordinance," and frozen desserts as defined in the Ministry of Health, Labour and Welfare Notification "Standards and Criteria for Foods, Additives, etc." Ice creams such as ice cream, ice milk, and lacto ice cream usually contain a fat source, non-fat milk solids, sugar, an emulsifier, and water as their main ingredients. Ice creams are a typical example of frozen desserts, and their ingredients include milk fat, non-fat milk solids, sweeteners, stabilizers, emulsifiers, flavors, coloring agents, and water.

[0043] The oil and fat composition of the present invention can be used when producing frozen desserts. For example, the method for producing frozen desserts involves first mixing, dissolving, and dispersing ingredients to prepare an emulsion. The prepared emulsion is then subjected to sterilization, homogenization, and other processes, and then cooled to produce a raw material mixture (also called a frozen dessert mix). The raw material mixture is usually subjected to a storage process called aging before being used. Frozen desserts can be produced in two ways: by freezing the raw material mixture at a factory and distributing and selling it as a final frozen dessert product, or by distributing it in the form of a raw material mixture, freezing it in stores, and then selling it as a final frozen dessert product. The oil and fat composition of the present invention can be used when producing the raw material mixture.

[0044] The amount of the oil and fat composition of the present invention blended into the frozen dessert is preferably 80% by mass or more, more preferably 90% by mass or more, 95% by mass or more, and even more preferably 100% by mass of the oil and fat contained in the frozen dessert.

[0045] In this specification, chocolates are not limited to "pure chocolate," "chocolate," "quasi-chocolate," and "chocolate-based foods" as defined by the National Chocolate Industry Fair Trade Council, but also refer to foods that contain fats and oils as an essential ingredient and include fat-processed foods that use cocoa mass, cocoa, whole milk powder, dried fruit juice powder, dried vegetable powder, vegetable milk powder, cocoa butter, cocoa butter substitutes, hard butter, etc. Therefore, the term may also refer collectively to foods that have edible ingredients dispersed in a fat-and-oil base, such as matcha-flavored or strawberry-flavored foods that incorporate vegetable or fruit-derived powders.

[0046] Although there are no particular restrictions on the amount of the oil-and-fat composition of the present invention blended into chocolates, sharp melting properties can be imparted when the amount is 20% by mass or more, more preferably 25% by mass or more, of the oil-and-fat content in the chocolates. Note that, in this specification, the oil-and-fat content in chocolates includes fats derived from the raw materials blended into the chocolates, as well as fats (cocoa butter) derived from cocoa raw materials such as cocoa mass and cocoa.

[0047] The method for producing chocolates using the oil-and-fat composition of the present invention can be carried out in the same manner as for producing ordinary chocolates. Specifically, the chocolates can be obtained by mixing an oil-and-fat containing the oil-and-fat composition of the present invention as an essential component with appropriately selected ingredients such as (a part of) cocoa mass, various powdered foods such as cocoa, sugars, and milk powder, emulsifiers, flavorings, and colorants, followed by rolling as a pulverizing step, adding the remaining ingredients as appropriate, and then performing a conching or mixing process as a mixing step. Alternatively, a production method in which the mixing and pulverizing steps are carried out in parallel using a ball mill, bead mill, or the like can also be used.

[0048] Chocolates using the oil and fat composition of the present invention can be made using emulsifiers that are commonly used in the production of chocolates. Examples of emulsifiers include polyglycerol fatty acid esters, sucrose fatty acid esters, organic acid monoglycerol fatty acid esters, polysorbates, and polyglycerol condensed ricinoleic acid esters. These may be used in combination of two or more.

[0049] In one embodiment, the chocolates of the present invention can be used in frozen desserts. There are no particular limitations on their shape or usage. Examples include "coating applications," in which a frozen dessert is dipped in melted chocolate to coat the surface of the dessert, and "incorporation (dripping) applications," in which melted chocolate is dripped into a fluid frozen dessert such as ice cream and mixed therewith to solidify, resulting in granular or fragmented chocolates present in the dessert. The manner in which the frozen dessert and chocolate are combined is also not particularly limited. Examples include cases in which the surface of the frozen dessert is uniformly covered, as well as cases in which only a portion is covered, and cases in which the chocolates are kneaded into the frozen dessert and the amount of dripping increases, making the granular or fragmented chocolates less likely to separate, resulting in a marbled or thin sheet-like appearance within the dessert. In this specification, the above-described embodiments in which the chocolates of the present invention are combined with a frozen dessert are defined as composite frozen desserts.

[0050] In a preferred embodiment, the oil and fat composition of the present invention can be used in frozen desserts or composite frozen desserts to more effectively exert the effects of the present invention. The manifestation of such effects is speculated to be due to the fact that frozen desserts and composite frozen desserts are maintained in the frozen or refrigerated range, which is a storage temperature, until immediately before consumption. Therefore, when eating a frozen dessert or composite frozen dessert, the temperature in the oral cavity drops more quickly and lowers, which deteriorates the melting properties of the oil and fat contained in the frozen dessert or composite frozen dessert, leading to poor melt-in-the-mouth texture. Therefore, it is speculated that the effects of the present invention are more likely to be exerted in frozen desserts and composite frozen desserts. [Example]

[0051] The present invention will be described in more detail below with reference to examples.

[0052] 〇Analysis method [Method for analyzing fatty acid composition] In this specification, the fatty acid composition of fats and oils was analyzed in accordance with the method specified in the Japan Oil Chemists' Society's Standard Methods for Analysis of Fats and Oils (1996 edition), 2.4.1.2 Methyl Esterification Method (Boron Trifluoride Methanol Method). [Triglyceride composition analysis method (HPLC)] In this specification, the triglyceride composition in fats and oils was measured in accordance with the "Standard Methods for Analysis of Fats and Oils 2.4.6.2 Triacylglycerol Composition (High Performance Liquid Chromatography)" established by the Japan Oil Chemists' Society. [SFC analysis method] In this specification, SFC was measured by solidifying the fat or oil at -20°C for 1 hour, then holding it at each temperature for 30 minutes. The measurement temperatures were 0°C, 5°C, 10°C, and 15°C. The analytical device used was the "minispec mq20" manufactured by Bruker. [DSC (differential scanning calorimetry) analysis method] In this specification, DSC was used to analyze the change in endothermic reaction of approximately 25 mg of fat or oil sample under a nitrogen atmosphere, and the peak-top temperature of the melting peak showing the largest area, the end-set temperature, and the difference therebetween were evaluated. The measurement temperature conditions were an initial temperature of 80°C (held for 5 minutes), a cooling rate of 2°C / min, a minimum temperature of -20°C (held for 60 minutes), a heating rate of 5°C / min, and a final temperature of 60°C. The analytical device used was a "DSC 3+" manufactured by METTLER TOLEDO.

[0053] ○Oils and fats used in the study 〇Oil A The oil obtained by random interesterification of palm oil was subjected to multi-stage fractionation using a solvent, and the obtained mid-melting point fraction was designated as oil A. 〇Oil B Palm oil fraction with a mid-melting point (iodine value 34, manufactured by Fuji Oil Co., Ltd.) was used as fat B. 〇Oil C High oleic sunflower oil was interesterified with stearic acid using a lipase selective for the 1,3-position, and the fatty acids were removed by distillation. The resulting oil fraction was subjected to multi-stage fractionation using solvents, and the resulting low-melting point fraction was designated as Oil C. 〇Oil D Palm fractionated low melting point fraction (iodine value 67, manufactured by Fuji Oil Co., Ltd.) was designated as fat / oil D. 〇Oil E The mid-melting point fraction of palm oil (iodine value 40, manufactured by Fuji Oil Co., Ltd.) was designated as fat E. 〇Oil F Palm fractionated low melting point fraction (iodine value 55, manufactured by Fuji Oil Co., Ltd.) was designated as fat / oil F. 〇Oil G Palm oil (iodine value 52, manufactured by Fuji Oil Co., Ltd.) was used as fat G. 〇Oil H Palm olein (iodine value 56, manufactured by Fuji Oil Co., Ltd.) was used as fat / oil H. 〇Oils and fats I Pekey kernel oil was fractionated using a solvent, and the low-melting point fraction obtained was designated as Oil I. 〇Oil J Pequi fruit oil was fractionated using a solvent, and the low-melting point fraction obtained was designated as Oil J. 〇Oil K Macadamia nut oil was transesterified with palmitic acid using a lipase selective for the 1,3-position, followed by distillation to remove the fatty acids. The resulting oil fraction was subjected to multi-stage fractionation using solvents, and the resulting low-melting point fraction was designated as Oil K. 〇Oil L Palm kernel oil was hardened by a conventional method to obtain oil L. 〇Oil M Palm kernel oil was fractionated using a solvent, and the resulting low-melting point fraction was designated as fat / oil M.

[0054] The obtained oils and fats were analyzed according to the above-mentioned [Method for analyzing fatty acid composition], and the results are shown in Table 1 (units: mass%). The results are shown in Table 2 (units: mass%), and the results are shown according to the above-mentioned [Method for analyzing triglyceride composition (HPLC)]. In Table 2, "U3" indicates a triglyceride in which U is an unsaturated fatty acid and three U molecules are bonded together. "SU2" refers to a triglyceride in which S is a saturated fatty acid and U is an unsaturated fatty acid, with one molecule of S and two molecules of U bonded together. "XU2" refers to a triglyceride in which X is a saturated fatty acid having 16 or more carbon atoms and U is an unsaturated fatty acid, and one molecule of X and two molecules of U are bonded together. "PO2" refers to a triglyceride consisting of one molecule of palmitic acid and two molecules of oleic acid. "S2U" refers to a triglyceride in which S is a saturated fatty acid and U is an unsaturated fatty acid, and two molecules of S and one molecule of U are bonded together. "S3" indicates a triglyceride in which S is a saturated fatty acid and three S molecules are bonded together.

[0055] [Table 1]

[0056] [Table 2]

[0057] 〇Formulation of oil and fat composition The obtained fats and oils A to M were mixed according to Table 3 (unit: parts by mass) to obtain fat and oil compositions to be used in the following studies. The fatty acid composition of the obtained fat and oil composition is shown in Table 4 (unit: mass %), and the triglyceride composition is shown in Table 5 (unit: mass %). The values ​​were calculated based on the fatty acid composition analysis results (Table 1) and triglyceride composition analysis results (Table 2) of fat and oil A to fat M, and the blending ratios (Table 3). Oils L and M, which are lauric oils containing 40% by mass or more of lauric acid in the constituent fatty acid composition, were used as reference examples for comparison in [Study 1] to [Study 3].

[0058] [Table 3]

[0059] [Table 4]

[0060] [Table 5]

[0061] 〇Evaluation items The analytical values ​​based on the following evaluation items from Tables 4 and 5 are summarized in Table 6. (A)XU2 content (B) The mass ratio of polyunsaturated fatty acids to unsaturated fatty acids in the constituent fatty acid composition (C) Mass ratio of stearic acid to palmitic acid in the constituent fatty acid composition (D) The content of saturated fatty acids with 8 to 12 carbon atoms in the fatty acid composition (E) Mass ratio of PO2 to XU2 (F) Total content of palmitic acid and stearic acid in the fatty acid composition

[0062] [Table 6]

[0063] [Evaluation criteria for oil and fat composition analysis values] The obtained oil and fat compositions were evaluated based on the following criteria (A) to (F). (A) The XU2 content is 40% by mass or more. (B) In the constituent fatty acid composition, the mass ratio of polyunsaturated fatty acids to unsaturated fatty acids is 0.15 or less. (C) In the constituent fatty acid composition, the mass ratio of stearic acid to palmitic acid is 0.00 to 0.30. (D) In ​​the constituent fatty acid composition, the content of saturated fatty acids having 8 to 12 carbon atoms is 5% by mass or less. (E) The mass ratio of PO2 to XU2 is 0.40 to 0.95. (F) In the constituent fatty acid composition, the total content of palmitic acid and stearic acid is 25.0 to 40.0% by mass.

[0064] Consideration of Table 6 The oil and fat compositions of Examples 1 to 7 were oil and fat compositions that satisfied all of the above requirements (A) to (C). The oil and fat compositions of Examples 1 to 7 also satisfied the requirements (D) to (F). The oil and fat compositions of Comparative Examples 1 to 10 did not satisfy at least one of the requirements (A) to (C).

[0065] [Study 1] Evaluation of oil and fat composition 1

[0066] 〇Consideration method The oil and fat composition obtained was analyzed according to the above-mentioned [SFC analysis method], and the results are shown in Table 7 (unit: %). In the table, the calculation result of (SFC at 5°C) - (SFC at 15°C) is shown as "SFC5-15". The analysis results were evaluated according to the [SFC evaluation criteria].

[0067] [SFC evaluation criteria] The oil and fat composition of the present invention was deemed to pass the test if it satisfied all of the following criteria. *SFC at 10℃ is 25% or more. ○(SFC at 5℃) - (SFC at 15℃) is 45% or more. The following items were also evaluated: The SFC at 5°C is 45% or more. * The SFC at 15°C is 15% or less.

[0068] [Table 7]

[0069] Consideration of Table 7 The oil and fat composition examples 1 to 7, which satisfied the [Evaluation criteria for the analytical values ​​of the oil and fat composition], also satisfied all of the [Evaluation criteria for SFC] and were evaluated as passing. The oil and fat compositions of Comparative Examples 1 to 10 failed the SFC evaluation criteria. The oil and fat compositions of Examples 1 to 7 were oil and fat compositions that satisfied the [SFC evaluation criteria], with an SFC at 5°C of 45% or more and an SFC at 15°C of 15% or less. The reference example, in which lauric oil was used, failed the SFC evaluation criteria.

[0070] [Study 2] Evaluation of oil and fat composition 2

[0071] 〇Consideration method The obtained oil and fat compositions were analyzed according to the DSC (differential scanning calorimetry) analysis method. The "peak top temperature", "end set temperature", and their difference are shown in Table 8 (units: °C). In the table, "peak top temperature" is shown as "TOP", "end set temperature" is shown as "END", and (peak top temperature) - (end set temperature) is shown as "TOP-END". The analytical results were evaluated according to the DSC evaluation criteria.

[0072] [DSC evaluation criteria] The oil and fat composition of the present invention was deemed to pass the test if it satisfied all of the following criteria. Peak top temperature is between 10℃ and 20℃ ○(Peak top temperature) - (End set temperature) is 3.0℃ or less The following additional criteria were also evaluated: End set temperature is between 10℃ and 20℃

[0073] [Table 8]

[0074] Consideration of Table 8 The oil and fat composition examples 1 to 7, which satisfied the [Evaluation criteria for the analytical values ​​of the oil and fat composition], also satisfied all of the [DSC evaluation criteria] and were evaluated as passing. The oil and fat compositions of Comparative Examples 1 to 10 failed the DSC evaluation criteria. The oil and fat compositions of Examples 1 to 7 also satisfied the additional evaluation criterion of end set temperature of 10°C or higher and 20°C or lower in the [DSC evaluation criteria]. The reference example, in which lauric oil was used, failed the DSC evaluation criteria.

[0075] Consideration of Figure 1 1 shows the analytical results of oil and fat composition example 2, oil and fat composition example 3, oil and fat composition example 4, oil and fat composition comparison example 4, and oil and fat composition comparison example 10. In the figure, they are denoted as E2, E3, E4, CE4, and CE10, respectively. As shown by the analytical data in FIG. 1, it is clear that the oil and fat compositions of the Examples exhibit sharper melting properties around 10°C to 15°C compared to the Comparative Examples.

[0076] [Study 3] Evaluation of frozen desserts

[0077] 〇Consideration method Using the obtained oil and fat composition examples 1 to 7 and oil and fat composition comparison examples 1 to 10 as the oil and fat portion, frozen dessert examples 1 to 7 and frozen dessert comparison examples 1 to 10 were prepared according to the following [Method for preparing frozen desserts] using the same formulation as in Table 9 (units are parts by mass), except for the oil and fat portion. The prepared frozen desserts were evaluated in accordance with the following [Method for evaluating frozen desserts] and the results are shown in Table 10 according to the following [Evaluation criteria for frozen desserts]. The following ingredients were used to prepare the frozen desserts: Frozen dessert stabilizer (Sunbest NN-305, manufactured by San-ei Gen F.F.I. Co., Ltd.) Emulsifier (Emulgy P-100, manufactured by Riken Vitamin Co., Ltd.)

[0078] [Table 9]

[0079] [How to make frozen desserts] 1. Mix milk powder, granulated sugar, powdered starch syrup, emulsifier, and stabilizer. 2. Add the mixture (1) to warmed ion-exchanged water (temperature above 70°C). 3. Add oil and fat while stirring (5000 rpm) with a homomixer. 4. Stir for 19 minutes. 5. After 19 minutes, add the vanilla flavoring. 6. Stop stirring 1 minute after adding flavor. 7. Apply high pressure homogenizer (120 kgf / cm) for one pass. 8. Aging was carried out overnight in a refrigerator to obtain a frozen dessert mix. 9. Freeze the resulting frozen dessert mix in an ice cream maker (DeLonghi machine) for 15 to 30 minutes. 10. Shock freeze at -40°C for 60 minutes. 11. Freeze and store to obtain frozen desserts.

[0080] [Evaluation method for frozen desserts] Six experienced panelists evaluated the melting sensation of the frozen desserts stored at -20°C for 24 hours according to the following [Frozen Dessert Evaluation Criteria], and the score determined by consensus was used as the final evaluation. In this evaluation, the melting property of the frozen dessert in the mouth when eaten was evaluated.

[0081] [Evaluation criteria for frozen desserts] 5: Melts very sharply 4: Sharp melting 3: I can't say 2: It takes a little longer to melt and leaves a residue in the mouth 1: It takes a long time to melt and leaves a strong aftertaste A score of 4 or above was considered a pass.

[0082] [Table 10]

[0083] Consideration of Table 10 The frozen dessert examples using the oil and fat composition examples 1 to 7 of the present invention, which were evaluated as passing the SFC evaluation criteria and the DSC evaluation criteria, passed the evaluation results. The comparative frozen desserts using comparative oil and fat compositions 1 to 10 were evaluated as unacceptable. A frozen dessert was similarly prepared using the oil and fat of the Reference Example, but the result was a failure, earning a score of "3" on the above evaluation criteria.

[0084] [Study 4] Evaluation of chocolates

[0085] 〇Consideration method The obtained oil and fat compositions of Examples 3, 4, and 7 and Comparative Oil and Fat Compositions 4, 8, and 10 were used as the oil and fat portion, and chocolates were prepared in a conventional manner using the same formulations (units: parts by mass) as shown in Table 11, except for the oil and fat portion. The prepared chocolates were evaluated in accordance with the following [Chocolate Evaluation Method] and the results are shown in Table 12, based on the following [Chocolate Evaluation Criteria].

[0086] [Table 11]

[0087] [Chocolate evaluation method] The chocolates prepared as described above were melted at 55°C and then cooled to 32°C while stirring. 0.2% by weight of Choco Seed LT (manufactured by Fuji Oil Co., Ltd.) was added, followed by stirring to perform tempering. The chocolates were then poured into a mold and solidified by cooling at 10°C for 30 minutes. The chocolates were then released from the mold and aged at 20°C for one week. The chocolates were then refrigerated and frozen at 4°C and -20°C. The chocolates stored in the "refrigerated" and "frozen" states for 24 hours were subjected to a sensory evaluation by six experienced panelists according to the following "Chocolate Sensory Evaluation Criteria," and the scores agreed upon by the panelists were used as the final evaluation. In this evaluation, the melting properties of chocolates in the mouth when eaten were evaluated.

[0088] [Sensory evaluation criteria for chocolate products] 5: Melts very sharply 4: Sharp melting 3: I can't say 2: It takes a little longer to melt and leaves a residue in the mouth 1: It takes a long time to melt and leaves a strong aftertaste A score of 4 or above was considered a pass.

[0089] [Table 12]

[0090] Consideration of Table 12 The chocolate examples using the oil and fat composition examples 3, 4, and 7 of the present invention, which were evaluated as passing the SFC evaluation criteria and the DSC evaluation criteria, passed the evaluation results. The comparative chocolate products using comparative oil and fat compositions 4, 8 and 10 failed the evaluation. [Industrial Applicability]

[0091] According to the present invention, it is possible to provide an oil and fat composition that, when used in oil and fat processed foods such as frozen desserts and chocolates, enables extremely sharp melting at the time of eating.

Claims

1. An oil or fat composition that satisfies all of the following (A) to (F): (A) XU2 content is 40% by mass or more (B) In the constituent fatty acid composition, the mass ratio of polyunsaturated fatty acids to unsaturated fatty acids is 0.15 or less. (C) In the constituent fatty acid composition, the mass ratio of stearic acid to palmitic acid is 0.00 to 0.30 (D) In ​​the constituent fatty acid composition, the content of saturated fatty acids having 8 to 12 carbon atoms is 5% by mass or less. (E) The mass ratio of PO2 to XU2 is 0.40 to 0.95 (F) In the constituent fatty acid composition, the total content of palmitic acid and stearic acid is 25.0 to 40.0% by mass Here, "XU2" refers to a triglyceride in which X is a saturated fatty acid having 16 or more carbon atoms, U is an unsaturated fatty acid, and one molecule of X is bonded to two molecules of U. "PO2" refers to a triglyceride consisting of one molecule of palmitic acid and two molecules of oleic acid.

2. The oil and fat composition according to claim 1, wherein an oil and fat containing 40% by mass or more of PO2 is used as a raw material.

3. An oil-processed food comprising the oil-and-fat composition described in claim 1 or claim 2.

4. The oil-and-fat composition according to claim 1 or 2, comprising 50% by mass or more of processed oil-and-fat obtained from the fruit or kernel of the seed of Pequi (scientific name Caryocar brasiliensis, Caryocar villosum, or Caryocar coriaceum).