Fat and oil composition

Abstract

Provided is an oil and fat composition having a low saturated fatty acid content, good melting mouthfeel, and good heat resistance, and suitable for spreads, fillings and the like. The oil and fat composition contains: 1.0 to 8 mass% of S3 triglyceride; 5 to 30 mass% of S2U triglyceride; 35 to 80 mass% of SU2 triglyceride; and 5 to 45 mass% of U3 triglyceride, and having a mass ratio (StUU / SU2) of StUU triglyceride content to SU2 triglyceride content of 0.15 to 0.95.

Description

oil composition

[0001] The present disclosure relates to fat compositions suitable for spreads, fillings, and the like.

[0002] Oil-based foods, such as chocolate spread and peanut butter, which are primarily composed of fats and sugars, are used as spreads or fillings. Such oil-based foods must have a good melt-in-the-mouth texture and be easy to spread or fill, i.e., have soft physical properties. However, such oil-based foods have the problem of hardening over time and becoming difficult to spread. Another problem is that the fats and oils separate from the solids when stored at room temperature or higher. In recent years, reducing the saturated fatty acid content of oil-based foods has also become an issue. The properties of such oil-based foods are affected by the fat and oil composition used. Therefore, efforts have been made to improve fat and oil compositions.

[0003] The examples of WO 2007 / 090477 disclose a filling using a low SAFA fat (Fat I), which consists of 30% by weight of an SOS fat obtained through enzymatic interesterification and fractionation and having an iodine value (IV) of 33.7, and 70% by weight of high oleic sunflower oil. The examples of WO 2018 / 149974 disclose a confectionery filling cream with a cool melt-in-the-mouth texture, which uses a blend based on a hydrogenated palm oil mid-fraction, shea stearin, rapeseed oil, and / or a structuring agent.

[0004] However, oil-based foods using the low SAFA oil (Oil I) disclosed in WO 2007 / 090477 have a low saturated fatty acid content but lack sufficient heat resistance. Furthermore, oil-based foods using the formulation disclosed in WO 2018 / 149974 lack sufficient heat resistance if the formulation does not contain a structuring agent. Furthermore, formulations containing a structuring agent fail to achieve a cold melt-in-the-mouth texture.

[0005] International Publication No. 2007 / 090477 Pamphlet International Publication No. 2018 / 149974 Pamphlet

[0006] Therefore, there has been a demand for an oil and fat composition that has a low saturated fatty acid content, good meltability in the mouth, and good heat resistance, and is suitable for spreads, fillings, and the like.

[0007] An object of the present disclosure is to develop an oil and fat composition that has a low saturated fatty acid content, good meltability in the mouth, and good heat resistance, and is suitable for spreads, fillings, and the like.

[0008] The present inventors have conducted extensive research to solve the above-mentioned problems. As a result, it has been found that the above-mentioned problems can be solved by using an oil and fat composition having a specific triglyceride composition characterized mainly by the content of SU2 and the proportion of StUU contained in SU2. This has led to the completion of the present disclosure. That is, the present disclosure can take the following forms.

[0009] [1] An oil or fat composition comprising 1.0 to 8% by mass of S3, 5 to 30% by mass of S2U, 35 to 80% by mass of SU2, and 5 to 45% by mass of U3, and having a mass ratio of the StUU content to the SU2 content (StUU / SU2) of 0.15 to 0.95. (wherein S, U, St, S3, S2U, SU2, U3, and StU2 respectively represent: S: saturated fatty acid having 16 to 22 carbon atoms; U: unsaturated fatty acid having 18 carbon atoms; St: stearic acid; S3: triglyceride containing three bound S molecules; S2U: triglyceride containing two bound S molecules and one bound U molecule; SU2: triglyceride containing one bound S molecule and two bound U molecules; U3: triglyceride containing three bound U molecules; StUU: triglyceride containing St bound at the 1st position and U bound at the 2nd and 3rd positions, and triglyceride containing U bound at the 1st and 2nd positions and S bound at the 3rd position.) [2] The oil and fat composition of [1], which has a mass ratio of the H3 content to the S3 content (H3 / S3) of 0.5 or more. (Here, H and H3 respectively represent: H: saturated fatty acid having 18 to 22 carbon atoms, H3: triglyceride containing three bonded H molecules.) [3] The oil and fat composition of [1] or [2], which contains 1 to 10 mass% of a diglyceride. [4] Any one of the oil and fat compositions of [1] to [3], whose constituent fatty acids are 30 mass% or less of P, 10 to 35 mass% of St, 40 to 65 mass% of O, and 5 to 30 mass% of L. (wherein P, O, and L respectively represent P: palmitic acid, O: oleic acid, and L: a fatty acid having 18 carbon atoms and two or more double bonds) [5] An oil-based food comprising fats and oils and sugars, wherein the proportion of any one of the fat and oil compositions [1] to [4] in the fat and oil contained in the oil-based food is 80 mass % or more.

[0010] According to the present disclosure, it is possible to provide an oil and fat composition that has a low saturated fatty acid content, good meltability in the mouth, and good heat resistance, and is suitable for spreads, fillings, and the like.

[0011] The present disclosure will be illustrated in detail below. In this disclosure, A (numerical value) to B (numerical value) means A or more and B or less. The preferred embodiments and more preferred embodiments exemplified below can be used in appropriate combination with each other, regardless of expressions such as "preferred" or "more preferred." Furthermore, the descriptions of numerical ranges are merely examples. Regardless of expressions such as "preferred" or "more preferred," ranges defined by appropriate combinations of the upper or lower limit of each numerical range with the numerical values ​​of the examples can also be preferably applied.

[0012] The main component of the oil / fat composition of the present disclosure is triglyceride (hereinafter also referred to as TG). According to one aspect of the present disclosure, the oil / fat composition preferably contains 80% by mass or more, more preferably 85% by mass or more, and even more preferably 90% by mass or more of triglyceride. The upper limit of the triglyceride content contained in the oil / fat composition is not particularly limited. The content is preferably 99% by mass or less, more preferably 97% by mass or less, and even more preferably 96% by mass or less. According to one aspect of the present disclosure, the oil / fat composition may be a mixture of two or more oils / fat. According to one aspect of the present disclosure, the oil / fat composition may contain, in addition to glycerides, minor components contained in natural oils / fat. Examples of minor components include free fatty acids, tocopherols, sterols, terpene alcohols, chlorophyll, and chlorophyll degradation products.

[0013] The oil and fat composition of the present disclosure contains 1.0 to 8% by mass of S3. Here, S refers to saturated fatty acids having 16 to 22 carbon atoms. Specific examples of S include palmitic acid, stearic acid, arachidic acid, and behenic acid. S3 refers to a triglyceride containing three bonded S molecules. Two or three different S molecules may be bonded to S3. According to one embodiment of the present disclosure, the content of S3 contained in the oil and fat composition is preferably 1.5 to 7% by mass, more preferably 2 to 6.5% by mass, and even more preferably 2.5 to 6% by mass.

[0014] The oil and fat composition of the present disclosure contains 5 to 30% by mass of S2U. Here, U refers to an unsaturated fatty acid having 18 carbon atoms. Specific examples of U include oleic acid, linoleic acid, and linolenic acid. S2U refers to a triglyceride containing two bound S molecules and one bound U molecule. The binding positions of the two S and one U in the S2U on the glycerin backbone are not important. There are also no restrictions on the combination of S and U constituting the S2U. Two different S atoms may be bound. According to one embodiment of the present disclosure, the content of S2U contained in the oil and fat composition is preferably 8 to 28% by mass, more preferably 9 to 26% by mass, and even more preferably 10 to 25% by mass.

[0015] The oil-and-fat composition of the present disclosure contains 35 to 80% by mass of SU2. Here, SU2 refers to a triglyceride containing one bound S molecule and two bound U molecules. The binding positions of the one S and two U in SU2 in the glycerin skeleton are not important. There are no restrictions on the combination of S and U constituting SU2. Two different U may be bound. According to one embodiment of the present disclosure, the content of SU2 in the oil-and-fat composition is preferably 40 to 75% by mass, more preferably 45 to 72% by mass, and even more preferably 50 to 70% by mass.

[0016] The oil-and-fat composition of the present disclosure has a mass ratio of the content of StUU to the content of SU2 (StUU / SU2) of 0.15 to 0.95. Here, St refers to stearic acid. StUU refers to a triglyceride containing St bonded to the 1-position of a glycerin skeleton and U bonded to the 2- and 3-positions of the skeleton, and a triglyceride containing U bonded to the 1- and 2-positions of the skeleton and St bonded to the 3-position of the skeleton. In StUU, two different Us may be bonded. According to one embodiment of the present disclosure, when the content of S3 in the oil-and-fat composition is 1.0% by mass or more but less than 4% by mass, StUU / SU2 of the oil-and-fat composition is preferably 0.75 to 0.95, more preferably 0.81 to 0.93, and even more preferably 0.85 to 0.92. Furthermore, according to one embodiment of the present disclosure, when the content of S3 contained in the oil or fat composition is 4 to 8 mass %, StUU / SU2 of the oil or fat composition is preferably 0.15 to 0.75, more preferably 0.2 to 0.65, even more preferably 0.23 to 0.6, and particularly preferably 0.25 to 0.55. When the content of S3 and StUU / SU2 are within the above ranges, an oil-based food containing the oil or fat composition has a good balance between heat resistance and melt-in-the-mouth texture.

[0017] The oil-and-fat composition of the present disclosure contains 5 to 45% by mass of U3. Here, U3 refers to a triglyceride containing three linked U molecules. Two or three different Us may be linked to U3. According to one embodiment of the present disclosure, the content of U3 contained in the oil-and-fat composition is preferably 7 to 35% by mass, more preferably 8 to 30% by mass, and even more preferably 9 to 28% by mass.

[0018] When the contents of S3, S2U, SU2, and U3, and the ratio StUU / SU2 of the oil and fat composition of the present disclosure are within the above-mentioned ranges, an oil-based food containing the oil and fat composition has good melt-in-the-mouth texture and heat resistance. In addition, the phenomenon of hardening over time (post-hardening) is unlikely to occur.

[0019] According to one embodiment of the present disclosure, the fat and oil composition contains H3. Here, H refers to a saturated fatty acid having 18 to 22 carbon atoms. Specific examples of H include stearic acid, arachidic acid, and behenic acid. H3 refers to a triglyceride containing three bound H molecules. Two or three different Hs may be bound to H3. The fat and oil composition has a mass ratio of the H3 content to the S3 content (H3 / S3) of preferably 0.5 or more, more preferably 0.55 or more, even more preferably 0.60 or more, even more preferably 0.65 or more, and most preferably 0.7 or more. The upper limit of H3 / S3 is 1.0 or less. However, the preferred H3 / S3 ratio is 0.95 or less. When the H3 / S3 ratio of the fat and oil composition is within the above range, oil-based foods containing the fat and oil composition have good heat resistance.

[0020] According to one embodiment of the present disclosure, the oil and fat composition contains 10 to 65% by mass of StUU. The content of StUU contained in the oil and fat composition is preferably 12 to 63% by mass, more preferably 14 to 61% by mass, and even more preferably 15 to 58% by mass. When the StUU content in the oil and fat composition is within the above range, an oil-based food containing the oil and fat composition has a good melt-in-the-mouth texture. Furthermore, according to one embodiment of the present disclosure, the oil and fat composition has a mass ratio of the StOO content to the StUU content (StOO / StUU) of preferably 0.7 or more, more preferably 0.75 or more, and even more preferably 0.8 or more. Here, O refers to oleic acid. StOO refers to a triglyceride containing St bonded to the 1-position of a glycerin skeleton and O bonded to the 2- and 3-positions of the skeleton, and a triglyceride containing O bonded to the 1- and 2-positions of the skeleton and St bonded to the 3-position of the skeleton. The upper limit of StOO / StUU is 1.0, preferably 0.92. When the StOO / StUU of the oil or fat composition is about in the above range, an oil-based food containing the oil or fat composition has good heat resistance.

[0021] According to one embodiment of the present disclosure, the oil and fat composition contains 1 to 10% by mass of diglyceride (hereinafter also referred to as DG). Diglyceride is a glyceride containing two fatty acid molecules bonded to a glycerin backbone. The type of constituent fatty acid of the diglyceride and the bonding position on the glycerin backbone are not limited. However, the constituent fatty acid of the diglyceride preferably has 16 to 22 carbon atoms. The content of diglyceride in the oil and fat composition is preferably 2 to 8% by mass, more preferably 3 to 6% by mass.

[0022] According to one embodiment of the present disclosure, the oil and fat composition may have the following fatty acid (hereinafter also referred to as FA) composition. That is, the oil and fat composition contains 30% by mass or less of P, 10 to 35% by mass of St, 40 to 65% by mass of O, and 5 to 30% by mass of L. Here, P refers to palmitic acid. L refers to a fatty acid having 18 carbon atoms and two or more double bonds. The oil and fat composition preferably contains 5 to 28% by mass of P, 10 to 33% by mass of St, 43 to 63% by mass of O, and 6 to 20% by mass of L as constituent fatty acids. The oil and fat composition more preferably contains 8 to 27% by mass of P, 10 to 31% by mass of St, 45 to 62% by mass of O, and 7 to 15% by mass of L as constituent fatty acids. Furthermore, the oil and fat composition preferably contains 25 to 45% by mass, more preferably 30 to 42% by mass, of saturated fatty acids as constituent fatty acids. The oil and fat composition preferably contains 0 to 3 mass %, more preferably 0 to 2 mass %, of fatty acids having 14 or fewer carbon atoms as constituent fatty acids. The oil and fat composition preferably contains 0 to 2 mass %, more preferably 0 to 1 mass %, of trans fatty acids as constituent fatty acids.

[0023] In the present disclosure, conventionally known analytical methods can be applied to the method of specifying the numerical values. Specifically, the content of each triglyceride contained in fats and oils can be measured by gas chromatography (for example, in accordance with AOCS Ce5-86). The symmetry of triglycerides can be measured in accordance with silver ion column chromatography (for example, J. High Resol. Chromatogr., 18, 105-107 (1995)). The content of each constituent fatty acid contained in fats and oils can be measured by gas chromatography (for example, in accordance with AOCS Ce1f-96).

[0024] According to one embodiment of the present disclosure, the method for preparing the oil / fat composition is not particularly limited. However, the oil / fat composition may be prepared using one edible oil or two or more edible oils. Examples of edible oils and fats that can be used in the oil / fat composition include animal and vegetable oils such as cocoa butter, palm oil, shea butter, sal fat, illipe fat, kokum fat, mango fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, coconut oil, palm kernel oil, beef tallow, lard, and milk fat. Other examples include processed oils and fats obtained by subjecting these animal and vegetable oils to one or more processes such as blending, fractionation, interesterification, and hydrogenation. One or more oils and fats selected from these exemplified oils and fats can be used.

[0025] According to one embodiment of the present disclosure, the oil and fat composition contains an oil and fat containing 50% by mass or more of StUU (hereinafter also referred to as StUU oil and fat). The StUU oil and fat may be, for example, an oil and fat obtained by distilling a reaction product obtained by a transesterification reaction using a mixture of high oleic sunflower oil and stearic acid ethyl ester with a 1,3-position-selective lipase preparation based on a known method, followed by removal of fatty acid ethyl esters. The StUU oil and fat may also be a liquid fraction obtained by further fractionation of the obtained oil and fat. The StUU oil and fat may also be a low-melting-point fraction fractionated from an oil and fat containing 30% by mass of StOSt (1,3-distearoyl-2-oleoylglycerol), such as monkey fat, shea fat, molar fat, mango kernel oil, Alambrachia fat, or Pentadesma fat. The StUU oil and fat preferably has an iodine value of 55 to 85, more preferably 60 to 80.

[0026] According to one embodiment of the present disclosure, an oil / fat composition contains an oil / fat containing 40% by mass or more of PU2 (hereinafter also referred to as PU2 oil / fat). Here, P refers to palmitic acid, and PU2 refers to a triglyceride containing one bound P molecule and two bound U molecules. The binding positions of the one P and two U in PU2 on the glycerin backbone are not important. There are no restrictions on the combination of Us constituting PU2. Two different Us may be bound. An example of PU2 oil / fat is palm olein, a low-melting-point fraction obtained by one-stage or two-stage fractionation of palm oil. Palm olein preferably has an iodine value of 62 to 75, more preferably 64 to 70. Preferably, the PU2 oil / fat contains 50% by mass or more of SU2, and the content of PU2 in SU2 is 80% by mass or more.

[0027] According to one embodiment of the present disclosure, the oil and fat composition contains an oil and fat containing 90% by mass or more of S3 (hereinafter also referred to as S3 oil and fat). Examples of S3 oil and fat include various extremely hardened oils. Examples of raw oil and fat for the extremely hardened oil include soybean oil, rapeseed oil, high-erucic acid rapeseed oil, corn oil, cottonseed oil, safflower oil, sesame oil, sunflower oil, grapeseed oil, palm oil, beef tallow, lard, fish oil, etc., as well as fractionated oils and interesterified oils of these aforementioned oils and fats. Note that extremely hardened oil refers to an oil and fat obtained by hydrogenating a raw oil and fat until the iodine value is 5 or less, preferably 2 or less. S3 oil and fat is preferably extremely hardened high-erucic acid rapeseed oil.

[0028] According to one embodiment of the present disclosure, the oil and fat composition contains an oil and fat containing 60% by mass or more of U3 (hereinafter also referred to as U3 oil and fat). Examples of U3 oil and fat include soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sesame oil, sunflower oil, grapeseed oil, and high oleic acid varieties thereof.

[0029] According to one embodiment of the present disclosure, the oil and fat composition may contain 60 to 99% by mass of StUU oil and fat, 1 to 5% by mass of S3 oil and fat, and 0 to 39% by mass of U3 oil and fat. The oil and fat composition may preferably contain 70 to 98% by mass of StUU oil and fat, 2 to 5% by mass of S3 oil and fat, and 0 to 28% by mass of U3 oil and fat. The oil and fat composition may more preferably contain 75 to 97% by mass of StUU oil and fat, 3 to 5% by mass of S3 oil and fat, and 0 to 22% by mass of U3 oil and fat. Furthermore, according to one embodiment of the present disclosure, the oil and fat composition may contain 10 to 80% by mass of StUU oil and fat, 19 to 89% by mass of PU2 oil and fat, 1 to 5% by mass of S3 oil and fat, and 0 to 30% by mass of U3 oil and fat. The oil and fat composition may preferably contain 20 to 70 mass% StUU oil and fat, 28 to 78 mass% PU2 oil and fat, 2 to 5 mass% S3 oil and fat, and 0 to 20 mass% U3 oil and fat. The oil and fat composition may more preferably contain 30 to 60 mass% StUU oil and fat, 27 to 67 mass% PU2 oil and fat, 3 to 5 mass% S3 oil and fat, and 0 to 10 mass% U3 oil and fat.

[0030] According to one aspect of the present disclosure, conventional additives used in edible oils and fats can be appropriately used in the oil and fat composition as needed. The additives are used, for example, to improve oxidation stability, thermal stability, or modify physical properties. Specific examples of additives include emulsifiers including glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polysorbates, and lecithin, antioxidants including tocopherol, ascorbic acid fatty acid esters, lignans, and coenzyme Q, colorants, and fragrances. The content of additives in the oil and fat composition is preferably 0 to 2% by mass, more preferably 0 to 1% by mass, and even more preferably 0 to 0.5% by mass.

[0031] According to one aspect of the present disclosure, the oil and fat composition can be prepared by heating and melting a raw material oil and fat such as the above-mentioned StUU oil and fat, S3 oil and fat, or U3 oil and fat, and an appropriately selected additive, if necessary, and then mixing them. Furthermore, according to one aspect of the present disclosure, the oil and fat composition may be plasticized by a process such as rapid cooling and kneading after melting and mixing the raw material oil and fat.

[0032] The oil-based food of the present disclosure is a food having a continuous phase of oils and fats. The oils and fats contained in this oil-based food contain 80% by mass or more of the oil and fat composition of the present disclosure. That is, the proportion (content) of the oil and fat composition of the present disclosure in the oil and fats contained in the oil-based food is 80% by mass or more. Here, the oils and fats contained in the oil-based food include not only the oil and fat composition of the present disclosure but also oils and fats (e.g., cocoa butter or milk fat) derived from oil-containing raw materials (e.g., cocoa mass, cocoa powder, or whole milk powder). Generally, the oil and fat (cocoa butter) content of cocoa mass is 55% by mass (oil content 0.55). The oil and fat (cocoa butter) content of cocoa powder is 11% by mass (oil content 0.11). The oil and fat (milk fat) content of whole milk powder is 25% by mass (oil content 0.25). For example, an oil-based food containing 10% by mass of cocoa powder contains 1.1% by mass (=10 x 0.11) of fats and oils derived from the cocoa powder. Therefore, the amount of fats and oils contained in an oil-based food is the sum of the values ​​obtained by multiplying the blending amount (% by mass) of each raw material in the oil-based food by the oil content.

[0033] Regardless of the above, when the total content of cocoa butter and milk fat in the fats and oils contained in an oil-based food is less than 20% by mass, and the composition of the fats and oils contained in the oil-based food excluding cocoa butter and milk fat satisfies the composition of the fat and oil composition of the present disclosure, the oil-based food is included in the embodiments of the oil-based food of the present disclosure. In other words, the oil-based food of the present disclosure includes embodiments of foods that substantially contain the fat and oil composition of the present disclosure. According to one embodiment of the present disclosure, the fat and oil content of the oil-based food is preferably 25 to 55% by mass, more preferably 25 to 50% by mass, even more preferably 27 to 45% by mass, even more preferably 28 to 42% by mass, and most preferably 29 to 40% by mass.

[0034] The oil-based food of the present disclosure contains sugars. Examples of sugars contained in the oil-based food of the present disclosure include sugar (sucrose), lactose, glucose, maltose, oligosaccharides, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactoferrin oligosaccharides, palatinose oligosaccharides, enzyme-saccharified starch syrup, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, honey, reduced sugars, polydextrose, raffinose, lactulose, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, and trehalose. Sugar alcohols may also be used as sugars. According to one aspect of the present disclosure, the sugar content of the oil-based food is preferably 25 to 65% by mass, more preferably 30 to 60% by mass, even more preferably 35 to 55% by mass, and even more preferably 38 to 52% by mass. It should be noted that the amount of sugars contained in the oil-based food of the present disclosure does not include the amount of sugars contained in the raw materials of the oil-based food other than sugars (for example, lactose contained in powdered milk).

[0035] According to one embodiment of the present disclosure, the oil-based food may contain other ingredients that contain fats and sugars and are commonly used in oil-based foods such as chocolate, butter cream, or sugar cream. Examples of the other ingredients include dairy products including whole milk powder and skim milk powder, cocoa ingredients including cocoa mass and cocoa powder, pastes including nut paste and sesame paste, soy flour, soy protein, various powders including processed fruit powder, processed vegetable powder, matcha powder, and coffee powder, emulsifiers including lecithin, lysolecithin, enzymatically hydrolyzed lecithin, sucrose fatty acid ester, polyglycerol condensed ricinoleic acid ester, polyglycerol fatty acid ester, and sorbitan fatty acid ester, antioxidants including tocopherol and ascorbic acid, gums, starches, coloring agents, and flavoring agents.

[0036] According to one aspect of the present disclosure, oil-based foods can be produced by conventionally known methods. Soft chocolate-type oil-based foods can be produced, for example, using raw materials including an oil and fat composition, sugars, cocoa components, dairy products, and emulsifiers, through a mixing process, a refining process, a conching process, and a cooling process. Sugar cream-type oil-based foods can be produced, for example, using raw materials including an oil and fat composition, sugars, dairy products, and flavorings, by thoroughly stirring and mixing them in a mixer with or without aeration. Butter cream-type oil-based foods can be produced, for example, by adding raw materials including liquid sugar and flavorings to an oil and fat composition, and thoroughly stirring and mixing them in a mixer with or without aeration.

[0037] According to one aspect of the present disclosure, the oil-based food has soft physical properties, good melt-in-the-mouth texture, and good heat resistance. Therefore, it is suitable for use in bakery foods as spreads, fillings, sandwiches, or coatings. Examples of bakery foods include breads such as donuts, sliced ​​bread, buns, fruit breads, butter rolls, French breads, rolls, sweet buns, steamed buns, sweet dough, muffins, bagels, croissants, and Danish pastries, as well as baked goods such as castella, waffles, boro, yatsuhashi, rice crackers, karinto, sponge cakes, roll cakes, pound cakes, Baumkuchen, fruit cakes, madeleines, choux pastries, eclairs, mille-feuille, pies, tarts, macarons, biscuits, cookies, crackers, pretzels, wafers, snacks, crepes, soufflés, and puffs.

[0038] Next, the present embodiment will be described in more detail with reference to examples and comparative examples, but the present embodiment is not limited to these examples or comparative examples.

[0039] [Analysis Method] (Triglycerides) The content of each triglyceride contained in the fats and oils was measured by gas chromatography (in accordance with AOCS Ce5-86). The symmetry of the triglycerides was measured by silver ion column-HPLC in accordance with J. High Resol. Chromatogr., 18, 105-107 (1995). (Fatty Acids) The content of each fatty acid constituting the fats and oils was measured by gas chromatography (in accordance with AOCS Ce1f-96).

[0040] [Oils and fats used] The following edible oils and fats (oils and fats refined to a level suitable for consumption) were used as the raw oils and fats for the oil and fat composition. (StUU oil and fat-1) A transesterification reaction was carried out using a mixture of 40 parts by mass of high oleic sunflower oil and 60 parts by mass of stearic acid ethyl ester and a 1,3-position selective lipase preparation, followed by filtration to remove the lipase preparation. Fatty acid ethyl esters were removed from the transesterification reaction product obtained in this manner by thin-film distillation. A high-melting point fraction was removed from the distillation residue obtained in this manner by dry fractionation. A second-stage high-melting point fraction was removed from the remaining low-melting point fraction by acetone fractionation. Acetone was removed from the second-stage low-melting point fraction obtained in this manner by a conventional method. Subsequently, StUU oil and fat-1 (iodine value 64, StUU content 62.6% by mass) was obtained through conventional decolorization and deodorization treatments. (StUU fat-2) Refined shea olein as a low melting point fraction obtained by acetone fractionation of shea butter (iodine value 70, StUU content 54.3% by mass) was used as StUU fat-2. (PU2 fat-1) Two-stage fractionated palm olein (iodine value 65, PU2 content 48.5% by mass, SU2 content 53.9% by mass) was used as PU2 fat-1. (S3 fat-1) Extremely hydrogenated oil of high erucic rapeseed oil was used as S3 fat-1. (S3 fat-2) Extremely hydrogenated oil of rapeseed oil was used as S3 fat-2. (S3 fat-3) Extremely hydrogenated oil of palm oil was used as S3 fat-3. (U3 fat-1) High oleic sunflower oil was used as U3 fat-1. (U3 fats and oils-2) Rapeseed oil was used as U3 fats and oils-2. (Other fats and oils-1) After a transesterification reaction using a mixture of 40 parts by mass of high oleic sunflower oil and 60 parts by mass of stearic acid ethyl ester and a 1,3-position selective lipase preparation, the lipase preparation was removed by filtration. Fatty acid ethyl esters were removed from the transesterification reaction product thus obtained by thin-film distillation. A high-melting point fraction was removed from the distillation residue thus obtained by dry fractionation. A second-stage low-melting point fraction was removed from the remaining low-melting point fraction by acetone fractionation.Acetone was removed from the mid-melting point fraction obtained in this manner by a conventional method, followed by conventional decolorization and deodorization treatments to obtain Other Fat / Oil-1 (S2U content: 89.7% by mass, StOSt content: 73.1% by mass).

[0041] [Preparation of oil and fat compositions] Oil and fat compositions of Examples 1 to 12 were prepared by heating, melting and mixing oils and fats according to the formulations in Tables 1 and 2. Tables 1 and 2 show the analytical values ​​of each oil and fat composition.

[0042]

[0043]

[0044] [Preparation of Chocolate Spreads] Raw materials were mixed according to the formulations in Table 3. Following conventional methods, the mixture was subjected to a refining step and a conching step to obtain molten chocolate dough using the oil and fat compositions of Examples 1 to 14. Each chocolate spread was obtained by solidifying this chocolate dough in a freezer.

[0045]

[0046] [Evaluation of Chocolate Spreads] The chocolate spreads obtained using each of the oil and fat compositions of Examples 1 to 14 were evaluated by the following method. A and B indicate pass, and C indicates fail. The results are shown in Tables 1 and 2. (Heat Resistance) Each spread was stored at temperatures of 30°C and 35°C. After 3 months, the state of fat and oil separation (heat resistance) was observed. A: No fat and oil separation, excellent (pass) B: Slight bleeding, good (pass) C: Fat and oil separation, poor (fail) (Change in Hardness) Each spread was stored at a temperature of 5°C. After 1 month and 3 months, the stress (hardness) of each spread was measured using a texture analyzer (Brookfield, CT3) under the following measurement conditions. The ratio of the stress after 3 months to the stress after 1 month (stress measured after 3 months / stress measured after 1 month) was calculated. Measurement conditions: depth 10 mm, speed 2.0 mm / s A: Less than 1.2, very little change in hardness, excellent (pass) B: 1.2 or more but less than 1.5, little change in hardness, good (pass) C: 1.5 or more, change in hardness, poor (fail) (Melting in the mouth) Each spread stored at 5°C for 3 months was comprehensively evaluated by three expert panelists according to the following criteria: A: Good melting in the mouth (pass) B: Acceptable melting in the mouth (pass) C: Poor melting in the mouth (fail)

Claims

1. An oil and fat composition containing 1.0 to 8% by mass of S3, 5 to 30% by mass of S2U, 35 to 80% by mass of SU2, and 5 to 45% by mass of U3, and having a mass ratio (StUU / SU2) of the content of StUU to the content of SU2 of 0.15 to 0.

95. (However, S, U, St, S3, S2U, SU2, U3, and StUU respectively represent: S: a saturated fatty acid having 16 to 22 carbon atoms; U: an unsaturated fatty acid having 18 carbon atoms; St: stearic acid; S3: a triglyceride containing 3 bonded S molecules; S2U: a triglyceride containing 2 bonded S molecules and 1 bonded U molecule; SU2: a triglyceride containing 1 bonded S molecule and 2 bonded U molecules; U3: a triglyceride containing 3 bonded U molecules; StUU: a triglyceride containing St bonded at the 1st position and U bonded at the 2nd and 3rd positions, and a triglyceride containing U bonded at the 1st and 2nd positions and St bonded at the 3rd position.) 2. The oil and fat composition according to claim 1, having a mass ratio (H3 / S3) of the content of H3 to the content of S3 of 0.5 or more. (However, H and H3 respectively represent: H: a saturated fatty acid having 18 to 22 carbon atoms; H3: a triglyceride containing 3 bonded H molecules.) 3. The oil and fat composition according to claim 1 or 2, containing 1 to 10% by mass of diglyceride.

4. The oil and fat composition according to any one of claims 1 to 3, wherein the constituent fatty acids are 30% by mass or less of P, 10 to 35% by mass of St, 40 to 65% by mass of O, and 5 to 30% by mass of L. (However, P, O, and L respectively represent: P: palmitic acid; O: oleic acid; L: a fatty acid having 18 carbon atoms and 2 or more double bonds.) 5. An oily food containing oil and fat and saccharides, wherein the proportion of the oil and fat composition according to any one of claims 1 to 4 in the oil and fat contained in the oily food is 80% by mass or more.