Oil-and-fat composition

Abstract

The purpose of the present invention is to address the problem of providing an oil-and-fat composition that, when used in an oil-and-fat processed food product such as frozen dessert and chocolates, can melt sharply when eaten. This oil-and-fat composition satisfies the following (A)-(C). (A) The contained amount of XU2 is at least 40 mass%. (B) In the make-up of constituent fatty acids, the content mass ratio of polyunsaturated fatty acids to unsaturated fatty acids is at most 0.15. (C) In the make-up of constituent fatty acids, the content mass ratio of stearic acid to palmitic acid is 0.00-0.30. "XU2" represents a triglyceride in which two U molecules are bonded to one X molecule, where X represents a saturated fatty acid having at least 16 carbon atoms, and U represents an unsaturated fatty acid.

Description

oil composition

[0001] RELATED APPLICATIONS This application claims the benefit of priority from Japanese Patent Application No. 2024-050906, filed on March 27, 2024. The priority application is hereby incorporated by reference in its entirety.

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

[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 for the purpose of improving 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 in consideration of melting in the mouth at freezing temperatures, (2) SUS triglycerides (S is a saturated fatty acid, U is an unsaturated fatty acid, and a triglyceride in which U is bonded to the 2-position and S is bonded to the 1- and 3-positions), which 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 and melting in the mouth smoothly. 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 using lauric fats, the oils can be hydrolyzed due to inappropriate production or storage conditions or due to moisture migration from combined confectioneries or bread, resulting in the development of an unpleasant odor (soapy odor), which can significantly reduce the product value.

[0009] JP 2009-195221 JP 4-316453 JP 8-298934 JP 2023-111093 JP 8-89172

[0010] The present inventors have considered the above-mentioned prior art. Although the effect of Patent Document 1 is more effective than when short-chain fatty acids are not incorporated, the melting point is high due to the high content of saturated fatty acids. Furthermore, 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 to which it can be applied.

[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 for their effectiveness, 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 terms of 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, price, and other factors, 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 required 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 oil-processed foods containing lauric fats and oils, the melting properties may be deteriorated and deterioration of the appearance (fat bloom) and internal structure (formation of coarse crystals) may progress rapidly, partly due to the large difference in the structure of the main triglycerides between lauric fats and cocoa butter and other edible fats and oils. The present invention aims to solve the problems encountered during eating, such as melting in the mouth, seen in oil-processed foods containing lauric fats and oils, by reducing the amount of lauric fats and oils used.

[0015] In consideration 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 upon consumption. In a preferred embodiment, a vegetable oil is used in place of palm oil.

[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 satisfying all of the following (A) to (C): (A) an XU2 content of 40% by mass or more; (B) a mass ratio of polyunsaturated fatty acids to unsaturated fatty acids in the constituent fatty acid composition of 0.15 or less; and (C) a mass ratio of stearic acid to palmitic acid in the constituent fatty acid composition of 0.00 to 0.30, where "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. (2) The oil or fat composition of (1), further comprising: (D) a content of saturated fatty acids having 8 to 12 carbon atoms in the constituent fatty acid composition of 5% by mass or less. (3) The oil or fat composition of (1), further comprising: (E) a mass ratio of PO2 to XU2 of 0.40 to 0.95. Here, "PO2" refers to a triglyceride in which one molecule of palmitic acid and two molecules of oleic acid are bonded. (4) The oil and fat composition of (2), further (E) wherein the mass ratio of PO2 to XU2 is 0.40 to 0.95. (5) The oil and fat composition of (1), using an oil and fat containing 40% by mass or more of PO2 as a raw material. (6) The oil and fat composition of any of (2) to (4), using 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 of any of (1) to (5). (8) An oil and fat processed food comprising the oil and fat composition of (6). (9) The oil and fat composition of any one of (1) to (5), containing 50% by mass or more of a processed oil and fat obtained from the fruit or kernel of a pequi (scientific name: Caryocar brasiliensis, Caryocar villosum, or Caryocar coriaceum). (10) The oil and fat composition of (6), containing 50% by mass or more of a processed oil and fat obtained from the fruit or kernel of a pequi (scientific name: Caryocar brasiliensis, Caryocar villosum, or Caryocar coriaceum).

[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 upon consumption. In a preferred embodiment, the object of the present invention can be achieved by using, as a main component, a processed oil and fat obtained from the fruit or kernel of the seed of pequi (scientific name Caryocar brasiliensis, Caryocar villosum, or Caryocar coriaceum), which is a vegetable oil that can replace palm.

[0019] 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.

[0020] The present invention will be described in detail below. In this specification, the term "to" indicating a range of values ​​is used to mean that the values ​​before and after the term are included as the upper and lower limits. Any combination of the upper and lower limits in a range of values ​​can be used.

[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) An XU2 content of 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; and (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 one molecule of X and two molecules of U are bonded, where X is a saturated fatty acid having 16 or more carbon atoms and U is an unsaturated fatty acid.

[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 furthermore, (D) the content of saturated fatty acids having 8 to 12 carbon atoms in the constituent fatty acid composition 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 another preferred embodiment, the oil and fat composition of the present invention satisfies all of the above (A) to (C), and in addition thereto, (E) the mass ratio of PO2 to XU2 is 0.40 to 0.95, where "PO2" refers to a triglyceride in which one molecule of palmitic acid and two molecules of oleic acid are bonded.

[0027] In another preferred embodiment, the oil and fat composition of the present invention satisfies all of the above (A) to (C), and furthermore, (F) the total content of palmitic acid and stearic acid in the constituent fatty acid composition is 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. Furthermore, oils and fats obtained from plants, microorganisms, and algae whose oil and fat compositions have been modified to satisfy the above-mentioned characteristics using conventional breeding techniques that utilize natural mutants and artificial mutants, or new breeding techniques represented by genetic engineering techniques and genome editing techniques, 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 omit processing steps such as interesterification include processed oils and fats obtained from the fruit or kernel of the seed of Pequi (scientific name Caryocar brasiliensis, 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 point fraction that exhibits the effects of the present invention, whether fractionated with or without a solvent, and a high-melting point fraction that can be used as a cocoa butter substitute (POP: 70-85% by weight, POSt: 5-10% by weight, where stearic acid is St). 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-and-fat containing 40% by mass or more of PO2 is used as a raw material. By using such an oil-and-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 as the oil containing 40% by mass or more of PO2. In a more preferred embodiment, the oil composition of the present invention contains 50% by mass or more of the processed oil obtained from the fruit or kernel of the Pequi.

[0032] In a preferred embodiment of the oil or fat composition of the present invention, an oil or fat composition is obtained whose analytical values ​​obtained by the following [Method of Analyzing SFC] satisfy all of the following conditions: ◯ SFC at 10°C is 25% or more. ◯ (SFC at 5°C) - (SFC at 15°C) is 45% or more. [Method of Analyzing SFC] In this specification, SFC was measured by solidifying an oil or fat at -20°C for 1 hour, and 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 a "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 / fat composition of the present invention, an oil / fat composition is obtained whose analytical values, obtained by the DSC evaluation method described below, satisfy all of the following requirements: ○ Peak top temperature: 10°C or higher and 20°C or lower ○ (Peak top temperature) - (End set temperature) is 3.0°C or lower [DSC evaluation method] The change in endothermic reaction of approximately 25 mg of an oil / fat 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 their difference 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 point of the curve from the peak top to complete melting with 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 above-mentioned [DSC evaluation method], satisfies the range of 10° C. to 20° C. More preferably, the end set temperature is 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., or 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 fats and oils may be used in the fat and oil composition of the present invention as long as the effects of the present invention are not impaired. Usable oils and fats 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 (Salvador persica) kernel oil, uqba (Virola Examples of other oils and fats include vegetable oils and fats such as surinamensis kernel oil, shea butter, monkey fat, and cocoa butter, animal oils and fats such as milk fat, beef tallow, and lard, medium-chain fatty acid-bound oils (MCT), algae oil, oils and fats derived from microbial fermentation, as well as their hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, processed oils and fats subjected to interesterification, and further mixed oils thereof. When other oils and fats are contained, the content of the other oils and fats is preferably 20% by mass or less, more preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably 0% by mass, based on the total amount of the oil and fat composition.

[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, the term "frozen dessert" refers to any type of confectionery that is eaten at freezing temperatures, but typical examples include ice cream, ice milk, and lacto ice cream, as defined by the "Ministerial Ordinance on Milk and Dairy Products Compositional Standards, etc.", also known as the "Milk and Other Dairy Products Ordinance," and frozen desserts as defined by the Ministry of Health, Labor and Welfare Notification "Standards and Criteria for Foods, Food Additives, etc." Ice creams, such as ice cream, ice milk, and lacto ice cream, typically contain a fat source, non-fat milk solids, sugar, emulsifier, and water as their main ingredients. A typical example of a frozen dessert is ice cream, whose ingredients include milk fat, non-fat milk solids, sweeteners, stabilizers, emulsifiers, flavorings, colorings, 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 referred to as 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 at a store, and then selling it as a final frozen dessert product. The oil and fat composition of the present invention can be used when producing a raw material mixture.

[0044] The amount of the oil and fat composition of the present invention to be blended into a 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. 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 derived from the raw materials such as cocoa mass and cocoa (cocoa butter).

[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 are chocolates that can be used in frozen desserts. While 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 frozen dessert, and "incorporation (dripping) applications" in which melted chocolate is dripped and mixed into a fluid frozen dessert such as ice cream, solidifying it, and presenting it in granular or fragmented form in the frozen dessert. The manner in which the frozen dessert and chocolate are combined is also not particularly limited, and 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, or cases in which the chocolate is 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 shape within the frozen dessert. In this specification, the above-mentioned 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.

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

[0052] ○Analysis Method [Analysis Method of 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). [Analysis Method of Triglyceride Composition (HPLC)] In this specification, the triglyceride composition in fats and oils was measured in accordance with the Japan Oil Chemists' Society's Standard Methods for Analysis of Fats and Oils 2.4.6.2 Triacylglycerol Composition (High Performance Liquid Chromatography) . [Analysis Method of SFC] In this specification, SFC was measured by solidifying fats and oils at -20°C for 1 hour, then holding them at each temperature for 30 minutes. The measurement temperatures were 0°C, 5°C, 10°C, and 15°C. The analytical device used was a Bruker "minispec mq20." [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] Fats and oils used in the study: Fats and oils A: Fats and oils obtained by random interesterification of palm oil were subjected to multi-stage fractionation using a solvent, and the resulting mid-melting point fraction was designated Fats and oils A. Fats and oils B: Fats and oils B was the mid-melting point fraction from palm oil fractionation (iodine value 34, manufactured by Fuji Oil Co., Ltd.). Fats and oils C: High oleic sunflower oil was interesterified using stearic acid and a lipase selective for the 1,3-position, and the fatty acids were removed by distillation. The resulting fat and oil fraction was subjected to multi-stage fractionation using a solvent, and the resulting low-melting point fraction was designated Fats and oils C. Fats and oils D: Fats and oils D was the low-melting point fraction from palm fractionation (iodine value 67, manufactured by Fuji Oil Co., Ltd.). Fats and oils E: Fats and oils E was the mid-melting point fraction from palm oil fractionation (iodine value 40, manufactured by Fuji Oil Co., Ltd.). 〇Fat / Oil F: Palm fractionated low melting point fraction (iodine value 55, manufactured by Fuji Oil Co., Ltd.) was designated as fat / oil F. 〇Fat / Oil G: Palm oil (iodine value 52, manufactured by Fuji Oil Co., Ltd.) was designated as fat / oil G. 〇Fat / Oil H: Palm olein (iodine value 56, manufactured by Fuji Oil Co., Ltd.) was designated as fat / oil H. 〇Fat / Oil I: Pequi kernel oil was fractionated using a solvent to obtain a low melting point fraction, designated as fat / oil I. 〇Fat / Oil J: Pequi fruit oil was fractionated using a solvent to obtain a low melting point fraction, designated as fat / oil J. 〇Fat / Oil K: Macadamia nut oil was interesterified using palmitic acid and a lipase selective for the 1,3-position, and fatty acids were removed by distillation. The obtained fat / oil fraction was subjected to multi-stage fractionation using a solvent, and the obtained low melting point fraction was designated as fat / oil K. Oil / Fat L: Oil / Fat obtained by hardening palm kernel oil by a conventional method was named Oil / Fat L. Oil / Fat M: Oil / Fat M was named a low melting point fraction obtained by fractionating palm kernel oil using a solvent.

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

[0055]

[0056]

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

[0058]

[0059]

[0060]

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

[0062]

[0063] [Evaluation Criteria for Analytical Values ​​of Oil and Fat Composition] The obtained oil and fat compositions were evaluated based on the following requirements (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] 〇 Discussion of Table 6 Oil and fat composition Examples 1 to 7 were oil and fat compositions that satisfied all of the requirements (A) to (C). Oil and fat composition Examples 1 to 7 also satisfied the requirements (D) to (F). Oil and fat composition Comparative Examples 1 to 10 did not satisfy at least one of the requirements (A) to (C).

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

[0066] The results of the analysis of the obtained oil and fat compositions according to the above [SFC analysis method] 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] Satisfying all of the following was deemed acceptable for the oil or fat composition of the present invention. ◯ SFC at 10°C is 25% or more. ◯ (SFC at 5°C) - (SFC at 15°C) is 45% or more. The following items were also evaluated: ◯ SFC at 5°C is 45% or more. ◯ SFC at 15°C is 15% or less.

[0068]

[0069] ○ Discussion of Table 7 - Oil and fat composition Examples 1 to 7, which satisfied the [Evaluation criteria for oil and fat composition analytical values], also satisfied all of the [Evaluation criteria for SFC] and were evaluated as passing. - Oil and fat composition Comparative Examples 1 to 10 failed the [Evaluation criteria for SFC]. - Oil and fat composition Examples 1 to 7 were oil and fat compositions that also satisfied the [Evaluation criteria for SFC], with an SFC at 5°C of 45% or more and an SFC at 15°C of 15% or less. - The Reference Example, which used a lauric oil and fat, failed the [Evaluation criteria for SFC].

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

[0071] ○ Study method The obtained oil and fat composition was analyzed according to the above-mentioned [DSC (differential scanning calorimetry) analysis method], and the results of the analysis 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 analysis results were evaluated according to the [DSC evaluation criteria].

[0072] [DSC evaluation criteria] The oil and fat composition of the present invention was deemed acceptable if it satisfied all of the following criteria: Peak top temperature of 10°C or higher and 20°C or lower Peak top temperature - end set temperature is 3.0°C or lower The following additional evaluation criteria were also evaluated: End set temperature of 10°C or higher and 20°C or lower

[0073]

[0074] ○ Discussion of Table 8 - Oil and fat composition Examples 1 to 7, which satisfied the [Evaluation criteria for oil and fat composition analysis values], also satisfied all of the [DSC evaluation criteria] and were evaluated as passing. - Oil and fat composition Comparative Examples 1 to 10 failed the [DSC evaluation criteria]. - Oil and fat composition Examples 1 to 7 were oil and fat compositions that also satisfied the additional evaluation criterion in the [DSC evaluation criteria], that is, an end set temperature of 10°C or higher and 20°C or lower. - The reference example, which used a lauric oil and fat, failed the [DSC evaluation criteria].

[0075] 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 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. 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] ○ Study method Frozen dessert Examples 1 to 7 and comparative examples 1 to 10 were prepared according to the following [Method for preparing frozen desserts] 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, according to the formulations in Table 9 (units: parts by mass), with the same formulation except for the oil and fat portion. The prepared frozen desserts were evaluated according to the following [Method for evaluating frozen desserts] and according to the following [Evaluation criteria for frozen desserts], and the results are shown in Table 10. The following was 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]

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

[0080] [Evaluation method for frozen desserts] Six experienced panelists evaluated the melting sensation of frozen desserts stored at -20°C for 24 hours according to the following [Evaluation criteria for frozen desserts], and the scores determined by consensus were used as the final evaluation. This evaluation evaluated the melting property of the frozen dessert in the mouth when eaten.

[0081] [Evaluation criteria for frozen desserts] 5: Melts very quickly 4: Melts quickly 3: Can't say either way 2: Takes a little long to melt, leaves a strong aftertaste in the mouth 1: Takes a long time to melt, leaves a strong aftertaste in the mouth A score of 4 or above was considered to be acceptable.

[0082]

[0083] 〇 Discussion of Table 10 - The frozen dessert examples using the oil and fat compositions of Examples 1 to 7 of the present invention, which were evaluated as passing the SFC evaluation criteria and the DSC evaluation criteria, were evaluated as passing. - The frozen dessert comparative examples using the oil and fat compositions of Comparative Examples 1 to 10 were evaluated as failing the evaluation. - When a frozen dessert was similarly prepared using the oil and fat of the Reference Example, it was evaluated as failing with a score of "3" on the evaluation criteria.

[0084] [Study 4] Evaluation with chocolates

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

[0086]

[0087] [Method for evaluating chocolates] The chocolates prepared 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 filled 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 for 24 hours in the "refrigerated" and "frozen" states were subjected to a sensory evaluation by six experienced panelists according to the following "Chocolate Sensory Evaluation Criteria," and the scores determined by consensus were used as the final evaluation. This evaluation evaluated the meltability of the chocolates in the mouth when eaten.

[0088] [Criteria for sensory evaluation of chocolates] 5: Melts very sharply 4: Melts sharply 3: Can't say either way 2: Takes a little longer to melt, leaves a strong aftertaste in the mouth 1: Takes a long time to melt, leaves a strong aftertaste in the mouth A score of 4 or above was considered to be acceptable.

[0089]

[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. The chocolate comparative examples using the oil and fat composition comparative examples 4, 8, and 10 failed the evaluation.

[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 (C): (A) an XU2 content of 40% by mass or more, (B) a mass ratio of polyunsaturated fatty acids to unsaturated fatty acids in the constituent fatty acid composition of 0.15 or less, and (C) a mass ratio of stearic acid to palmitic acid in the constituent fatty acid composition of 0.00 to 0.

30. Note that "XU2" refers to a triglyceride in which one molecule of X and two molecules of U are bonded, where X is a saturated fatty acid having 16 or more carbon atoms and U is an unsaturated fatty acid.

2. The oil and fat composition according to claim 1, further comprising (D) a fatty acid composition containing saturated fatty acids having 8 to 12 carbon atoms in an amount of 5% by mass or less.

3. The oil and fat composition according to claim 1, further comprising (E) a mass ratio of PO2 to XU2 of 0.40 to 0.95, where "PO2" refers to a triglyceride in which one molecule of palmitic acid and two molecules of oleic acid are bonded.

4. The oil or fat composition according to claim 2, further comprising (E) a mass ratio of PO2 to XU2 of 0.40 to 0.

95.

5. 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.

6. An oil or fat composition according to any one of claims 2 to 4, wherein an oil or fat containing 40% by mass or more of PO2 is used as a raw material.

7. An oil-processed food comprising the oil-and-fat composition according to any one of claims 1 to 5.

8. An oil-processed food comprising the oil-and-fat composition according to claim 6.

9. An oil or fat composition according to any one of claims 1 to 5, containing 50% by mass or more of processed oil or fat obtained from the fruit or kernel of the seed of Pequi (scientific name Caryocar brasiliensis, Caryocar villosum, or Caryocar coriaceum).

10. The oil and fat composition according to claim 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 brasiliensis, Caryocar villosum, or Caryocar coriaceum).

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