Oil-and-fat composition

Abstract

The purpose of the present invention is to address the problem of providing an oil and fat composition which is free of trans acid and lauric acid, and is suitable for use in various oily foods. An oil and fat composition according to the present invention satisfies all of the following conditions: ･ In a constituent fatty acid composition, the content of palmitic acid is 30-70 mass% ･ In the constituent fatty acid composition, the content of unsaturated fatty acid is 20-60 mass% and the content of S3 is 1-15 mass% ･ The content mass ratio of SSU to S2U is 0.5 or more ･ The content mass ratio of S2Po to S2U is 0.01 or more S represents a saturated fatty acid having 16 or more carbon atoms, U represents an unsaturated fatty acid having 16 or more carbon atoms, Po represents palmitoleic acid, S2U represents a triglyceride in which two S molecules and one U molecule are bonded, S3 represents a triglyceride in which three S molecules are bonded, S2Po represents a triglyceride in which two S molecules and one Po molecule are bonded, and SSU represents an asymmetric triglyceride in which S is bonded at the 2-position, and S and U are bonded at the 1- and 3-positions.

Description

oil composition

[0001] Related Applications This application claims the benefit of priority from Japanese Patent Application No. 2024-122369, filed on July 29, 2024. The entire priority application is hereby incorporated by reference into this specification.

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

[0003] Cacao butter alternatives (CBAs) used in chocolates are broadly divided into those for tempering chocolate and those for non-tempering chocolate. The fat composition used in tempering chocolate is called a cacao butter equivalent (CBE). Its main component is a symmetrical disaturated monooleic acid triacylglycerol (hereinafter sometimes referred to as SOS, where S represents a saturated fatty acid having 16 or more carbon atoms and O represents oleic acid), which has a similar composition to that of cocoa butter. It is compatible with cocoa butter in any ratio, but its use is sometimes limited due to the need for tempering.

[0004] The fat and oil compositions used for non-tempering chocolates are broadly classified into lauric acid type cacao butter substitutes (CBS), trans acid type cacao butter replacers (CBR), and non-trans acid, non-lauric acid type CBRs that are substantially free of trans acid.

[0005] CBS is obtained by fractionating and, if necessary, hydrogenating vegetable oils containing lauric acid, such as palm kernel oil and coconut oil. It has melting properties similar to those of cocoa butter and has favorable eating characteristics, such as a high snap when eaten. It is widely used worldwide, however, due to issues such as its extremely low compatibility with cocoa butter, which limits its use in some cases.

[0006] Trans-acid CBR is obtained by partially hydrogenating cottonseed oil, soybean oil, palm fractionated liquid oil, etc., followed by optional fractionation. Trans-acid CBR, which contains trans fatty acids as its primary fatty acid, was previously widely used due to its good melting properties and higher compatibility with cocoa butter compared to CBS. However, due to growing consumer concerns about cardiovascular disease caused by trans fatty acid intake, many countries have strictly restricted the trans fatty acid content in foods, and the FDA has announced that it will remove partially hydrogenated oils containing high levels of trans fatty acids from its GRAS list. These trends have led to a demand for non-trans fatty acid CBR.

[0007] Non-trans fatty acid, non-lauric acid CBR includes oils and fats that are processed to have melting properties similar to those of cocoa butter by using as the initial raw material oils such as palm oil and its fractions, and oils and fats obtained by extremely hardened liquid oils such as soybean oil and rapeseed oil, mixed in any ratio, and then by interesterification and, if necessary, fractionation.

[0008] For example, Patent Document 1 discloses a non-trans acid, non-lauric acid type CBR made from a mid-melting point fraction obtained from randomly interesterified palm stearin oil.

[0009] Patent Document 2 discloses a hard butter composition obtained by random interesterification of an oil and fat blend consisting of palm oil and highly hydrogenated palm oil.

[0010] Patent Document 3 discloses a non-tempering hard butter composition that is substantially free of lauric acid and trans acids as constituent fatty acids, has an S2U fat content of 70 to 100% by weight, an SSU / SUS ratio of 1 or more, an St / P ratio specified as 0.9 to 4.0, etc. The examples describe that the non-tempering hard butter composition was obtained by blending extremely hardened soybean oil, palm mid-melting point fraction, extremely hardened palm oil, and high oleic sunflower oil, followed by random interesterification and fractionation.

[0011] For the same reasons as those mentioned above, non-trans fatty acids are also required for margarine fats, and as a result, interesterified fats and oils, similar to CBR, have been developed, which are made by mixing palm oil and its fractions, and oils obtained by extremely hardening liquid oils such as soybean oil and rapeseed oil in any ratio, and their fractionated oils.

[0012] Patent Document 4 discloses a roll-in margarine having good physical properties made from a low-melting point fraction obtained by fractionating interesterified oil made from palm stearin or extremely hardened rapeseed oil, and which contains 2 to 13 wt % SSS, 34 to 54 wt % S2U, an S2U / SSS ratio of 1 to 4, and an SSU / SUS ratio of 1 or more.

[0013] Japanese Patent Laid-Open No. 9-285255 Japanese Patent Laid-Open No. 2009-284899 Japanese Patent Laid-Open No. 2010-148385 Japanese Patent Laid-Open No. 2012-55268

[0014] An object of the present invention is to provide a non-trans acid, non-lauric acid oil and fat composition suitable for use in various oily foods.

[0015] As described above, in the prior art, which aims to eliminate trans acids and lauric acids, many techniques have been disclosed relating to oil and fat compositions that contain, as the main component, palm oil and its fractions, or oils and fats obtained by extremely hardening liquid oils such as soybean oil and rapeseed oil, and that are processed by interesterification and, if necessary, fractionation. However, no oil and fat composition has been disclosed that contains, as an essential component, triglycerides containing palmitoleic acid, which are hardly contained in the above-mentioned oil and fat raw materials.

[0016] As a result of extensive research, the present inventors have discovered that the above-mentioned problems can be solved by incorporating a specific ratio of triglycerides containing palmitoleic acid, which is not disclosed in the prior art, and have thus completed the present invention.

[0017] That is, the present invention includes the following: (1) An oil or fat composition satisfying all of the following: - A palmitic acid content of 30 to 70% by mass in the constituent fatty acid composition - A unsaturated fatty acid content of 20 to 60% by mass in the constituent fatty acid composition - An S3 content of 1 to 15% by mass - A mass ratio of SSU to S2U of 0.5 or more - A mass ratio of S2Po to S2U of 0.01 or more, wherein S represents a saturated fatty acid having 16 or more carbon atoms, U represents an unsaturated fatty acid having 16 or more carbon atoms, Po represents palmitoleic acid, S2U represents a triglyceride in which two molecules of S and one molecule of U are bonded, S3 represents a triglyceride in which three molecules of S are bonded, S2Po represents a triglyceride in which two molecules of S and one molecule of Po are bonded, and SSU represents an asymmetric triglyceride in which S is bonded at the 2nd position and S and U are bonded at the 1st and 3rd positions. (2) An oil and fat composition according to (1), which further satisfies the following: - The content of palmitoleic acid in the constituent fatty acid composition is 0.9% by mass or more. (3) An oil and fat composition according to (1) or (2), which further satisfies the following: - The content by mass ratio of palmitoleic acid to unsaturated fatty acids in the constituent fatty acid composition is 0.02 or more. (4) An oil and fat food comprising the oil and fat composition of (1) or (2). (5) An oil and fat food comprising the oil and fat composition of (3). (6) Chocolates, in which the oil and fat content in the chocolates is 20% by mass to 50% by mass, and in which the oil and fat content contains 30% by mass or more of the oil and fat composition of (1) or (2). (7) Chocolates, in which the oil and fat content in the chocolates is 20% by mass to 50% by mass, and in which the oil and fat content contains 30% by mass or more of the oil and fat composition of (3). (8) Margarines having an oil and fat content of 70% by mass or more, and containing 10% by mass to 50% by mass of the oil and fat composition of (1) or (2) in the oil and fat content. (9) Margarines having an oil and fat content of 70% by mass or more, and containing 10% by mass to 50% by mass of the oil and fat composition of (3) in the oil and fat content.

[0018] In other words, the present invention includes the following: (1) An oil or fat composition that satisfies all of the following requirements: - In the constituent fatty acid composition, the palmitic acid content is 30.0 to 70.0% by mass - In the constituent fatty acid composition, the stearic acid content is 1.5 to 6.0% by mass - In the constituent fatty acid composition, the unsaturated fatty acid content is 20.0 to 60.0% by mass - In the constituent fatty acid composition, the mass ratio of stearic acid to palmitic acid is 0.1 or less, and the S3 content is 1 to 15% by mass - The mass ratio of SSU to S2U is 0.5 or more, and the mass ratio of S2Po to S2U is 0.01 or more, where S is a saturated fatty acid having 16 or more carbon atoms, U is an unsaturated fatty acid having 16 or more carbon atoms, Po represents palmitoleic acid, S2U is a triglyceride in which two molecules of S and one molecule of U are bonded, S3 is a triglyceride in which three molecules of S are bonded, S2Po is a triglyceride in which two molecules of S and one molecule of Po are bonded, SSU denotes an asymmetric triglyceride in which S is bonded at the 2-position and S and U are bonded at the 1- and 3-positions. (2) An oil and fat composition according to (1), further satisfying all of the following: - The palmitoleic acid content in the constituent fatty acid composition is 0.9% by mass or more - The mass ratio of palmitoleic acid to unsaturated fatty acids in the constituent fatty acid composition is 0.02 or more. (3) An oil-based food comprising the oil and fat composition according to (1) or (2). (4) Chocolates having an oil and fat content of 20.0% to 50.0% by mass, wherein the oil and fat content comprises 30.0% by mass or more of the oil and fat composition according to (1) or (2). (5) Margarines having an oil and fat content of 70.0% by mass or more, wherein the oil and fat content comprises 10.0% to 50.0% of the oil and fat composition according to (1) or (2).

[0019] According to the present invention, it is possible to provide an oil and fat composition that is free of trans acids and lauric acid and is suitable for use in various oily foods.

[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] In this specification, non-trans acid means that fats and oils containing trans acid, such as hardened oils (excluding extremely hardened oils), are not substantially used as raw materials; specifically, the trans acid content in the constituent fatty acid composition is less than 5% by mass, preferably less than 3% by mass, and more preferably less than 2% by mass.

[0022] In this specification, the term "non-lauric acid" means that lauric fats and oils such as coconut oil and palm kernel oil are not substantially used as raw materials, and specifically, the content of lauric acid in the constituent fatty acid composition is less than 5% by mass, more preferably less than 3% by mass, even more preferably less than 2% by mass, even more preferably less than 1% by mass, and most preferably 0.5% by mass or less.

[0023] The oil and fat composition of the present invention must satisfy all of the following requirements: - Palmitic acid content of the constituent fatty acid composition is 30 to 70% by mass - Unsaturated fatty acid content of the constituent fatty acid composition is 20 to 60% by mass S3 content is 1 to 15% by mass - Mass ratio of SSU to S2U is 0.5 or more - Mass ratio of S2Po to S2U is 0.01 or more In this specification, S represents a saturated fatty acid having 16 or more carbon atoms, U represents an unsaturated fatty acid having 16 or more carbon atoms, and Po represents palmitoleic acid, S2U represents a triglyceride in which two molecules of S and one molecule of U are bonded, S3 represents a triglyceride in which three molecules of S are bonded, S2Po represents a triglyceride in which two molecules of S and one molecule of Po are bonded, and SSU represents an asymmetric triglyceride in which S is bonded at the 2nd position and S and U are bonded at the 1st and 3rd positions.

[0024] It is known that SUS exhibits complex polymorphism during crystal growth, which leads to a slower solidification rate for SUS compared to SSU. Therefore, it is important in implementing the present invention that the "mass ratio of SSU to S2U is 0.5 or greater." Furthermore, the effects of the present invention can be significantly enhanced by ensuring that the "mass ratio of S2Po to S2U is 0.01 or greater." This effect is presumably due to the fact that oleic acid has a large chain length difference with palmitic acid, which is the main component of crystallization, and palmitoleic acid has the same number of carbon atoms as palmitic acid, thereby reducing the inhibitory influence on crystallization and promoting crystallization by using S2Po.

[0025] Furthermore, to prevent quality deterioration due to polymorphic transition and phase separation during storage of SUS-containing oils and fats, and to improve the compatibility of SUS-containing oils and fats, it is effective to increase the SSU ratio and reduce the relative concentration of SUS, achieving the aforementioned "SSU to S2U mass ratio of 0.5 or more." Even more important is the aforementioned "S2Po to S2U mass ratio of 0.01 or more." It is assumed that the π-π interactions between alkyl chains and double bonds in unsaturated fatty acids lead to structural stabilization, inducing polymorphic transition. Although speculation, it is speculated that the introduction of n-7 fatty acids, such as palmitoleic acid, into unsaturated fatty acid species, due to their structural differences with oleic acid, inhibits polymorphic transition to lower energy levels and phase separation.

[0026] In the constituent fatty acid composition, the lower limit of the palmitic acid content is preferably 31 mass%, 31.5 mass%, 32 mass%, 32.5 mass%, 33 mass%, 33.5 mass%, 34 mass%, 34.5 mass%, 35 mass%, 36 mass%, 37 mass%, 38 mass%, or 39 mass%, and the upper limit is preferably 69.5 mass%, 69 mass%, 68.5 mass%, 67.5 mass%, 67 mass%, 66.5 mass%, 66 mass%, 65.5 mass%, 64 mass%, or 63 mass%.

[0027] In the constituent fatty acid composition, the lower limit of the content of unsaturated fatty acids is preferably 20.5 mass%, 21 mass%, 21.5 mass%, 22 mass%, 22.5 mass%, 23 mass%, 23.5 mass%, 24 mass%, or 24.5 mass%, and the upper limit is preferably 59 mass%, 58 mass%, 57 mass%, or 56 mass%.

[0028] The lower limit of the S3 content is preferably 1.1 mass%, 1.2 mass%, 1.3 mass%, 1.4 mass%, 1.5 mass%, 1.6 mass%, 1.7 mass%, or 1.8 mass%, and the upper limit is preferably 14.5 mass%, 14 mass%, 13.5 mass%, 13 mass%, 12.5 mass%, 12 mass%, 11.5 mass%, 11 mass%, 10.5 mass%, 10 mass%, 9.7 mass%, 9.5 mass%, or 9.3 mass%.

[0029] The mass ratio of SSU to S2U is preferably 0.5 to 0.9, and more preferably the upper limit of the mass ratio is 0.85 or 0.8.

[0030] The mass ratio of S2Po to S2U is preferably 0.01 to 0.6, more preferably a lower limit of the mass ratio is 0.02, and more preferably an upper limit of the mass ratio is 0.5.

[0031] In one embodiment of the oil and fat composition of the present invention, the following is satisfied. By setting the mass ratio of S2Po to S2U within the following range in combination, crystallization can be promoted and the solidification rate can be improved. In addition, the effect of suppressing the progression of polymorphic transition and phase separation can be improved. - The palmitoleic acid content in the constituent fatty acid composition is 0.9 mass% or more.

[0032] In the constituent fatty acid composition, the content of palmitoleic acid is preferably 0.9 to 10% by mass, and more preferably the upper limit of the content is 9.7% by mass, 9.5% by mass, 9.2% by mass, or 9% by mass.

[0033] In one embodiment of the oil and fat composition of the present invention, the following is satisfied. By setting the mass ratio of S2Po to S2U together with the above-mentioned content within the following numerical range, crystallization can be promoted and the solidification rate can be improved. In addition, the effect of suppressing the progression of polymorphic transition and phase separation can be improved. - In the constituent fatty acid composition, the mass ratio of palmitoleic acid to unsaturated fatty acids is 0.02 or more

[0034] In the constituent fatty acid composition, the mass ratio of palmitoleic acid to unsaturated fatty acids is preferably 0.02 to 0.6, and more preferably the upper limit of the mass ratio is 0.5, 0.4, or 0.3.

[0035] In one embodiment of the oil and fat composition of the present invention, the mass ratio of n-7 fatty acids to unsaturated fatty acids is 0.03 or more. Preferably, the mass ratio is 0.03 to 0.7, and more preferably, the upper limit of the mass ratio is 0.6, 0.5, or 0.4. As described above, it is presumed that the introduction of n-7 fatty acids into unsaturated fatty acid species suppresses the progression of polymorphic transition and phase separation due to the structural difference with oleic acid.

[0036] An embodiment of the oil or fat composition of the present invention satisfies all of the following requirements: - The S2U content is 20 to 90% by mass. - The S2M content is 15 to 90% by mass. The lower limit of the S2U content is preferably 21%, 22%, 25%, or 27% by mass, and the upper limit is preferably 89%, 88%, 87%, or 86% by mass. The lower limit of the S2M content is preferably 16%, 17%, 18%, or 19% by mass, and the upper limit is preferably 89%, 88%, 87%, or 86% by mass. Herein, S represents a saturated fatty acid having 16 or more carbon atoms, M represents a monounsaturated fatty acid having 16 or more carbon atoms, and U represents a polyunsaturated fatty acid having 16 or more carbon atoms, S2U represents a triglyceride in which two molecules of S and one molecule of U are bonded, and S2M represents a triglyceride in which two molecules of S and one molecule of M are bonded.

[0037] In one embodiment of the oil and fat composition of the present invention, the content of stearic acid in the constituent fatty acid composition is 1.5 to 6% by mass, and the lower limit of the stearic acid content is preferably 1.6%, 1.7%, 2%, 2.3%, 2.4%, 2.5%, or 2.7% by mass, and the upper limit is preferably 5.5% by mass.

[0038] In one embodiment of the oil and fat composition of the present invention, the mass ratio of stearic acid to palmitic acid in the constituent fatty acid composition is 0.1 or less. The mass ratio of stearic acid to palmitic acid is preferably 0.01 to 0.1, and the lower limit of the mass ratio is more preferably 0.02 or 0.03.

[0039] When the main use is chocolates, which are one type of oil-based food, the oil and fat composition of the present invention satisfies all of the following requirements. It is preferred in that it can provide a hardness suitable for chocolates. - The S2U content is 50 to 90% by mass. - The S2M content is 50 to 90% by mass. The lower limit of the S2U content is preferably 52%, 53%, 54%, or 55% by mass, and the upper limit is preferably 89%, 88%, 87%, or 86% by mass. The lower limit of the S2M content is preferably 52%, 53%, 54%, or 55% by mass, and the upper limit is preferably 89%, 88%, 87%, or 86% by mass.

[0040] When the main use is margarines, which are one type of oil-based food, the oil and fat composition of the present invention satisfies all of the following requirements. It is preferred in that it can provide a hardness suitable for margarines. - The S2U content is 20 to 50% by mass. - The S2M content is 15 to 50% by mass. The lower limit of the S2U content is preferably 21%, 22%, 25%, or 27% by mass, and the upper limit is preferably 49%, 48%, 47%, 46%, or 45% by mass. The lower limit of the S2M content is preferably 16%, 17%, 18%, or 19% by mass, and the upper limit is preferably 49%, 48%, 47%, 46%, or 45% by mass.

[0041] As long as the oil and fat composition of the present invention satisfies the above-mentioned requirements, the raw material used can be any edible oil and fat, without any particular limitations. Examples include various natural animal and plant oils such as vegetable oils and marine oils, as well as 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 using natural mutants and artificial mutants, or new breeding techniques represented by genetic engineering and genome editing techniques, can also be used.

[0042] From the viewpoints of purity and cost, palmitoleic acid-containing sea buckthorn fruit oil (seaberry fruit oil), bakari fat, macadamia nut oil, hazelnut oil, seal oil, and the like are preferred as raw materials for the oil and fat composition of the present invention. Among these, macadamia nut oil and sea buckthorn oil (seaberry fruit oil) are particularly preferred because they inherently contain Po and the oil and fat composition of this embodiment can be obtained by blending them as is or by fractionating Po-enriched fractions of these oils as raw materials for the oil and fat composition.

[0043] The oil and fat composition of the present invention can be obtained by blending the above-mentioned raw materials, or multiple other oils and fats as necessary, and then subjecting them to transesterification. Examples of transesterification include random transesterification and 1,3-position transesterification, with random transesterification being preferred. Random transesterification may be performed using a chemical catalyst or an enzyme catalyst. Examples of chemical catalysts that can be used include alkali metal catalysts such as sodium methylate, and examples of enzyme catalysts include lipases from the Alcaligenes, Penicillium, and Thermomyces genera. These lipases may be immobilized on ion exchange resins or diatomaceous earth by known methods, or may be used in powder form.

[0044] The oil and fat composition of the present invention may be fractionated. The fractionation in the present invention may be any fractionation method, such as solvent fractionation using a solvent or dry fractionation without using a solvent. However, from the viewpoint of the quality of the obtained oil and fat and the fractionation efficiency, solvent fractionation using a solvent is preferred. The solvent used for solvent fractionation is not particularly limited, and examples thereof include hexane and acetone.

[0045] The oil and fat composition of the present invention can be used in oil-based foods. In the present invention, the oil-based food refers to a food in which oil and fat form a continuous phase, such as chocolates, butter creams, margarines, and spreads.

[0046] By using an oil-based food that uses the oil and fat composition of the present invention, it is possible to achieve a good solidification rate and suppress polymorphic transition and phase separation.

[0047] In one embodiment, chocolates containing the oil-and-fat composition of the present invention are provided. A preferred embodiment of this oil-and-fat composition has a good solidification rate, which is desirable for an oil-and-fat composition for chocolates. The solidification rate can be increased by adding a high-melting-point oil-and-fat, but adding too much tends to result in poor melt-in-the-mouth texture. The oil-and-fat composition of the present invention exhibits a good solidification rate without adding more high-melting-point oil-and-fat than necessary, making it possible to prepare chocolates that melt easily in the mouth. When used in chocolate coating, the chocolates solidify quickly, allowing for more efficient processing. Furthermore, by suppressing polymorphic transition and phase separation in chocolates, bloom resistance can be significantly improved, delaying the deterioration of the chocolate's appearance (graining) due to bloom.

[0048] In this specification, chocolates are not limited to "pure chocolate," "chocolate," "semi-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 powder, 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.

[0049] There are no particular restrictions on the amount of the oil-and-fat composition of the present invention blended into chocolates. However, in a preferred embodiment, when the oil-and-fat content in the chocolate is 20% to 50% by mass, the oil-and-fat composition of the present invention is contained in the oil-and-fat content at 30% by mass or more. The lower limit is preferably 40%, 50%, 60%, or 70% by mass. The upper limit can be up to 100% by mass, but if necessary, the oil-and-fat composition can be mixed with an oil-and-fat component such as cocoa butter. The oil-and-fat content in the chocolates is preferably 25% to 45% by mass, or 30% to 40% by mass. In such an embodiment, a good solidification rate can be obtained, and even if the oil-and-fat content is less than 30% by mass, deterioration in the appearance of the chocolate due to fat bloom can be delayed or suppressed.

[0050] 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 powder, 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.

[0051] 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.

[0052] In one embodiment, margarines containing the oil and fat composition of the present invention are provided. In this specification, margarines may be either margarines in which the fat or oil forms a continuous phase and contains an aqueous phase, or shortening types that do not contain an aqueous phase. The margarine type may be any of water-in-oil types in which the continuous phase is fat or oil, oil-in-water types in which the continuous phase is not fat or oil, and double emulsion types, but water-in-oil types are preferred because they facilitate the achievement of the effects of the present invention. A good solidification rate can improve workability during margarine production. Furthermore, a good solidification rate allows for the formation of a dense mesh-like network centered around fat and oil crystals, improving the quality of margarines. Furthermore, it is believed that the suppression of polymorphic transition and phase separation contributes to maintaining the quality of margarines during storage. The quality of margarines can be evaluated by the elasticity and spreadability of the margarines produced.

[0053] In this specification, the fat and oil content in margarines is preferably 70% by mass or more, with lower limits more preferably 73%, 75%, 78%, or 80% by mass, and upper limits preferably 98%, 95%, or 90% by mass. There are no particular restrictions on the amount of the fat and oil composition of the present invention blended into margarines, but it is preferred that the fat and oil content contain the fat and oil composition of the present invention in an amount of 10% to 50% by mass. The lower limits are preferably 13%, 15%, or 20% by mass, and the upper limits are preferably 45%, 40%, or 30% by mass. This embodiment is preferred in terms of improving workability due to a good solidification rate and making it easier to obtain a good texture due to a fine crystal structure.

[0054] In margarines using the oil-and-fat composition of the present invention, the oils and fats to be blended other than the oil-and-fat composition of the present invention are not particularly limited, but vegetable oils and fats such as rapeseed oil, soybean oil, corn oil, and shea butter, animal fats such as lard and beef tallow, or hardened oils, fractionated oils, and interesterified oils thereof can be blended.

[0055] When the oil and fat composition is used in margarines, an emulsifier may be added as necessary. Examples of the emulsifier include lecithin, glycerin fatty acid esters, polyglycerin condensed ricinoleate esters, sugar esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, propylene glycol fatty acid esters, and various organic acid monoglycerides such as acetate monoglyceride, tartaric acid monoglyceride, mixed acetate tartaric acid monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, lactate monoglyceride, succinic acid monoglyceride, malate monoglyceride, calcium stearoyl lactylate, and sodium stearoyl lactylate.

[0056] Margarines using the oil and fat composition of the present invention can contain, in addition to the above-mentioned oil and fat and emulsifier, oil-soluble components such as colorants, antioxidants, and flavorings, and water-soluble components such as organic acids, salt, sugars, milk powder, and fermented milk, as desired.

[0057] There are no particular limitations on the method for producing margarines using the oil and fat composition of the present invention, but they can be produced by conventional methods, such as pre-emulsifying an oil phase and an aqueous phase, followed by rapid cooling and kneading using a perfector, votator, or combinator. The oil phase can be prepared by adding, dissolving, or dispersing oil-soluble ingredients such as emulsifiers, colorants, antioxidants, and flavorings to melted oil and fat as needed. The aqueous phase can be prepared by adding, dissolving, or dispersing water-soluble dairy ingredients, and, as needed, table salt, sugars, inorganic salts, and the like, to water or warm water.

[0058] The present invention will be described in more detail below with reference to examples.

[0059] Analytical Method [Method for Analyzing Iodine Value] Analysis was performed in accordance with Standard Methods for the Analysis of Fats, Oils, and Related Materials 2.3.4.1-2013. [Method for Analyzing Fatty Acid Composition] Fatty acid methyl esters were prepared in accordance with Standard Methods for the Analysis of Fats, Oils, and Related Materials 2.4.1.2 Methyl Esterification Method (Boron Trifluoride Methanol Method) established by the Japan Oil Chemists' Society, and analyzed in accordance with Standard Methods for the Analysis of Fats, Oils, and Related Materials 2.4.2.3 Fatty Acid Composition (Capillary Gas Chromatography) established by the Japan Oil Chemists' Society. In the analysis results table, the number following C indicates the number of carbon atoms, and the number to the right of the ":" indicates the number of double bonds. For saturated fatty acids without double bonds, the description after the ":" was omitted. In addition, the bond positions of the double bonds were listed as n-7 and n-9. [Method for Analyzing Triglyceride Composition (High-Performance Liquid Chromatography)] The triglyceride content of fats and oils can be determined by the high-performance liquid chromatography analysis (1) shown below, without distinguishing between positional isomers with different binding sites to the glycerol backbone, such as symmetrical and asymmetrical triglycerides, and the total amount can be determined. Furthermore, for triglycerides with the same constituent fatty acids, the positional isomer ratio (SSU (asymmetrical triglyceride with S at position 2 and S and U at positions 1 and 3) / S2U ratio) of symmetrical or asymmetrical triglycerides can be measured and determined by the high-performance liquid chromatography analysis (2). In both high-performance liquid chromatography analyses, the qualitative analysis of each triglyceride to be measured was performed using commercially available reagents. High-performance liquid chromatography analysis (1) was carried out using an ODS column, an acetone / acetonitrile mixture (80 / 20), a liquid volume of 0.9 ml / min, a column temperature of 25°C, and a differential refractometer. High-performance liquid chromatography analysis (2) was carried out in accordance with the method described in J. HighResol. Chromatogr., 18, 105-107 (1995) ADLOF R.O., "Analysis of Triacylglycerol Positional Isomers by Silver Ion High Performance Liquid Chromatography."In the descriptions of the analytical results, S represents saturated fatty acids having 16 or more carbon atoms, U represents polyunsaturated fatty acids having 16 or more carbon atoms, M represents monounsaturated fatty acids having 16 or more carbon atoms, and Po represents palmitoleic acid. S2U represents a triglyceride with two S molecules and one U molecule bonded together, S2M represents a triglyceride with two S molecules and one M molecule bonded together, S3 represents a triglyceride with three S molecules bonded together, S2Po represents a triglyceride with two S molecules and one Po molecule bonded together, and SSU represents an asymmetric triglyceride with S at the 2nd position and S and U at the 1st and 3rd positions. [SFC Parallel Measurements at Each Temperature] Analysis was performed in accordance with IUPAC 2.150 SOLID CONTENT DETERMINATION IN FATS BY NMR. The analytical device used was a Bruker "minispec mq20." The fat was held at 80°C for 30 minutes, then at 60°C for 30 minutes to completely dissolve the fat, and then held at 0°C for 1 hour to solidify. Furthermore, the SFC (solid fat content) was analyzed after holding at a predetermined temperature for 30 minutes. [Constant temperature holding SFC] The fat was held at 80°C for 10 minutes, then at 60°C for 30 minutes to completely dissolve the fat, and then held at 10°C, and the SFC (solid fat content) was analyzed after 3 to 30 minutes. The analyzer used was a "minispec mq20" manufactured by Bruker.

[0060] [Study 1] Study of oil and fat composition -1

[0061] ○ Oil and fat production method Palm fraction hard part (iodine value 12), palm fraction hard part (iodine value 30), macadamia nut oil, and corn oil were used as raw oils and fats. 1.0 kg of each mixed raw material was subjected to a random transesterification reaction using sodium methylate as a catalyst until randomization was complete. The catalyst was then deactivated by washing with an acidic solution and hot water. The resulting transesterified oil was subjected to multi-stage solvent fractionation using acetone as the initial raw material, and the resulting mid-melting point fractions (A1 to A6) and high-melting point fractions (A7, A8) were bleached and deodorized by conventional methods to obtain a refined oil. A low-melting point fraction A12 was obtained during the production of the mid-melting point fraction A6, and this was bleached and deodorized by conventional methods to obtain a refined oil. Furthermore, high oleic sunflower oil or macadamia nut oil was used as the raw oil and fat, and interesterification was carried out using palmitic acid and a lipase selective for the 1,3-position, respectively, followed by distillation to remove the fatty acids. The resulting oil and fat fraction was subjected to multistage fractionation using a solvent, and the resulting mid-melting point fractions (A9 to A11) were bleached and deodorized by conventional methods to obtain refined oils. The results of the analysis according to the above-mentioned [Method for Analyzing Fatty Acid Composition] are shown in Table 1 (units: mass%), and the results of the analysis according to the [Method for Analyzing Triglyceride Composition (High-Performance Liquid Chromatography)] are shown in Table 2 (units: mass%).

[0062]

[0063]

[0064] The obtained fats and oils A1 to A11 were mixed according to Tables 3 and 4 (units: parts by mass) to obtain fat and oil compositions to be used in the following studies. The fatty acid compositions of the obtained fat and oil compositions are shown in Tables 5 and 6 (units: % by mass), and the triglyceride compositions are shown in Tables 7 and 8 (units: % by mass). The 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 A1 to A11, and the blending ratios (Tables 3 and 4).

[0065]

[0066]

[0067]

[0068]

[0069]

[0070]

[0071] Evaluation Items The analytical values ​​based on the following evaluation items from Tables 5 to 8 are shown in Tables 9 and 10. - Content (mass %) of palmitic acid (denoted as P in the table) in the constituent fatty acid composition - Content (mass %) of stearic acid (denoted as St in the table) in the constituent fatty acid composition - Content (mass %) of unsaturated fatty acid (denoted as U in the table) in the constituent fatty acid composition - Mass ratio of stearic acid to palmitic acid in the constituent fatty acid composition (denoted as St / P in the table) - Content (mass %) of palmitoleic acid (denoted as Po in the table) in the constituent fatty acid composition - Mass ratio of palmitoleic acid to unsaturated fatty acids in the constituent fatty acid composition (denoted as Po / U in the table) - Mass ratio of n-7 fatty acids to unsaturated fatty acids in the constituent fatty acid composition (denoted as n7 / U in the table) - S2U content (mass %) - S2M content (mass %) - S3 content (mass %) - Mass ratio of SSU to S2U (denoted as SSU / S2U in the table) Mass ratio of S2Po to S2U (shown as S2Po / S2U in the table)

[0072]

[0073]

[0074] The oil and fat composition comparative examples 1 to 11 and the oil and fat composition examples 1 to 16 were evaluated according to the following evaluation criteria. All of the oil and fat compositions used had a trans acid content of less than 1.0% by mass in the constituent fatty acid composition and a lauric acid content of 0.5% by mass or less in the constituent fatty acid composition.

[0075] [Evaluation criteria 1 for the analytical values ​​of oil and fat compositions] - The palmitic acid content in the constituent fatty acid composition is 30 to 70 mass%. - The unsaturated fatty acid content in the constituent fatty acid composition is 20 to 60 mass%. - The S3 content is 1 to 15 mass%. - The mass ratio of SSU to S2U is 0.5 or more. - The mass ratio of S2Po to S2U is 0.01 or more. - The S2U content is 20 to 90 mass%. - The S2M content is 15 to 90 mass%.

[0076] [Evaluation Criteria 2 for Analytical Values ​​of Oil and Fat Composition] The palmitoleic acid content in the constituent fatty acid composition is 0.9% by mass or more. The mass ratio of palmitoleic acid to unsaturated fatty acids in the constituent fatty acid composition is 0.02 or more. The mass ratio of n-7 fatty acids to unsaturated fatty acids in the constituent fatty acid composition is 0.03 or more.

[0077] [Evaluation criteria 3 for analytical values ​​of oil and fat composition] - The S2U content is 50 to 90% by mass. - The S2M content is 50 to 90% by mass. - The stearic acid content in the constituent fatty acid composition is 1.5 to 6% by mass. - The mass ratio of stearic acid to palmitic acid in the constituent fatty acid composition is 0.1 or less. - The palmitic acid content in the constituent fatty acid composition is 50 to 70% by mass. - The unsaturated fatty acid content in the constituent fatty acid composition is 20 to 50% by mass.

[0078] ○ Discussion of Tables 9 and 10: The oil and fat composition examples were oil and fat compositions that met all of the requirements described in the above [Evaluation Criteria 1 for Analytical Values ​​of Oil and Fat Compositions]. The oil and fat composition examples also met the requirements described in the above [Evaluation Criteria 2 for Analytical Values ​​of Oil and Fat Compositions]. The oil and fat composition examples also met the requirements described in the above [Evaluation Criteria 3 for Analytical Values ​​of Oil and Fat Compositions]. The oil and fat composition comparison examples did not meet all of the requirements described in the above [Evaluation Criteria 1 for Analytical Values ​​of Oil and Fat Compositions]. The oil and fat composition comparison examples 1 to 7 did not meet any of the above [Evaluation Criteria 2 for Analytical Values ​​of Oil and Fat Compositions].

[0079] Oil and fat composition SFC-1

[0080] ○ Investigation method The results of analyzing the oil and fat composition comparative examples 1 to 11 and the oil and fat composition examples 1 to 16 according to the above-mentioned [SFC parallel measurements at each temperature] are shown in Tables 11 and 12 (unit: %), and the results of analyzing them according to [constant temperature holding SFC] are shown in Tables 13 and 14 (unit: %).

[0081]

[0082]

[0083]

[0084]

[0085] The oil and fat compositions were classified according to their S3 content. Category 1: S3 content of 2% by mass or more and less than 3% by mass, evaluated using Comparative Example 2 as a comparison. Category 2: S3 content of 3% by mass or more and less than 4% by mass, evaluated using Comparative Example 3 as a comparison. Category 3: S3 content of 4% by mass or more and less than 6% by mass, evaluated using Comparative Example 4 as a comparison. Category 4: S3 content of 6% by mass or more and less than 10% by mass, evaluated using Comparative Example 5 as a comparison.

[0086] The analytical values ​​based on the following evaluation items from Tables 11 to 14 are shown in Tables 15 to 18. S3 content (mass%) 15°C SFC obtained by [SFC Parallel measurements at each temperature] (referred to as "15°C SFC" in the tables) 35°C SFC obtained by [SFC Parallel measurements at each temperature] (referred to as "35°C SFC" in the tables) SFC after 6.5 minutes of holding at 10°C obtained by [Constant temperature holding SFC] (referred to as "6.5 min SFC" in the tables)

[0087]

[0088]

[0089]

[0090]

[0091] The oil and fat composition Comparative Example 1, Comparative Examples 6 to 11, and Oil and fat composition Examples 1 to 16 were evaluated according to the following evaluation criteria.

[0092] [Evaluation Criteria 1 for SFC of Oil and Fat Compositions] SFC at 15°C is equal to or greater than the comparative value. SFC at 35°C is equal to or less than the comparative value. SFC after holding at 10°C for 6.5 minutes is equal to or greater than the comparative value.

[0093] Discussion of Tables 15 to 18: The oil and fat composition examples were oil and fat compositions that met all of the requirements described in the above [Evaluation Criteria 1 for SFC of Oil and Fat Compositions]. The oil and fat composition Comparative Examples 1 and 6 to 11 had SFC values ​​after holding at 10°C for 6.5 minutes that were lower than the values ​​of the comparative examples, and did not meet the evaluation criteria.

[0094] [Study 2] Study on oil and fat composition - 2

[0095] Method for producing oils and fats: Palm fraction hard part (iodine value 12), palm fraction hard part (iodine value 30), macadamia nut oil, corn oil, high oleic sunflower oil, and fat A12 were used as raw oils and fats. A random transesterification reaction was carried out on 1.0 kg of each mixed raw material using sodium methylate as a catalyst until randomization was complete. The catalyst was then deactivated by washing with an acidic solution and hot water. The resulting transesterified oil was subjected to multi-stage solvent fractionation using acetone as the initial raw material, and the resulting mid-melting point fractions (B1 to B3) were bleached and deodorized using conventional methods to obtain refined oils. Fat B4 to B6 were obtained by blending fat A7 with fat B1 to B3, respectively. The results of the analysis according to the above-mentioned [Method for Analyzing Fatty Acid Composition] are shown in Table 19 (unit: mass%), and the results of the analysis according to the [Method for Analyzing Triglyceride Composition (High-Performance Liquid Chromatography)] are shown in Table 20 (unit: mass%).

[0096]

[0097]

[0098] The obtained fats and oils B1 to B6 were mixed according to Table 21 (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 22 (units: % by mass), and the triglyceride composition is shown in Table 23 (units: % by mass). The values ​​were calculated based on the fatty acid composition analysis results (Table 19) and triglyceride composition analysis results (Table 20) of the fats and oils B1 to B6, and the blending ratios (Table 21).

[0099]

[0100]

[0101]

[0102] Evaluation Items The analytical values ​​based on the following evaluation items from Tables 22 and 23 are shown in Table 24. - Content (mass %) of palmitic acid (denoted as P in the table) in the constituent fatty acid composition - Content (mass %) of stearic acid (denoted as St in the table) in the constituent fatty acid composition - Content (mass %) of unsaturated fatty acid (denoted as U in the table) in the constituent fatty acid composition - Mass ratio of stearic acid to palmitic acid in the constituent fatty acid composition (denoted as St / P in the table) - Content (mass %) of palmitoleic acid (denoted as Po in the table) in the constituent fatty acid composition - Mass ratio of palmitoleic acid to unsaturated fatty acids in the constituent fatty acid composition (denoted as Po / U in the table) - Mass ratio of n-7 fatty acids to unsaturated fatty acids in the constituent fatty acid composition (denoted as n7 / U in the table) - S2U content (mass %) - S2M content (mass %) - S3 content (mass %) - Mass ratio of SSU to S2U (denoted as SSU / S2U in the table) Mass ratio of S2Po to S2U (shown as S2Po / S2U in the table)

[0103]

[0104] The oil and fat composition comparative examples 12 and 13 and the oil and fat composition examples 17 to 26 were evaluated according to the following evaluation criteria. All of the oil and fat compositions used had a trans acid content of less than 1.0% by mass in the constituent fatty acid composition and a lauric acid content of 0.5% by mass or less in the constituent fatty acid composition.

[0105] [Evaluation criteria 1 for the analytical values ​​of oil and fat compositions] - The palmitic acid content in the constituent fatty acid composition is 30 to 70 mass%. - The unsaturated fatty acid content in the constituent fatty acid composition is 20 to 60 mass%. - The S3 content is 1 to 15 mass%. - The mass ratio of SSU to S2U is 0.5 or more. - The mass ratio of S2Po to S2U is 0.01 or more. - The S2U content is 20 to 90 mass%. - The S2M content is 15 to 90 mass%.

[0106] [Evaluation Criteria 2 for Analytical Values ​​of Oil and Fat Composition] The palmitoleic acid content in the constituent fatty acid composition is 0.9% by mass or more. The mass ratio of palmitoleic acid to unsaturated fatty acids in the constituent fatty acid composition is 0.02 or more. The mass ratio of n-7 fatty acids to unsaturated fatty acids in the constituent fatty acid composition is 0.03 or more.

[0107] [Evaluation criteria 3 for analytical values ​​of oil and fat composition] - The S2U content is 50 to 90% by mass. - The S2M content is 50 to 90% by mass. - The stearic acid content in the constituent fatty acid composition is 1.5 to 6% by mass. - The mass ratio of stearic acid to palmitic acid in the constituent fatty acid composition is 0.1 or less. - The palmitic acid content in the constituent fatty acid composition is 50 to 70% by mass. - The unsaturated fatty acid content in the constituent fatty acid composition is 20 to 50% by mass.

[0108] ○ Discussion of Table 24 The oil and fat composition examples were oil and fat compositions that met all of the requirements described in the above [Evaluation Criteria 1 for Analytical Values ​​of Oil and Fat Compositions]. The oil and fat composition examples also met the requirements described in the above [Evaluation Criteria 2 for Analytical Values ​​of Oil and Fat Compositions]. The oil and fat composition examples also met the requirements described in the above [Evaluation Criteria 3 for Analytical Values ​​of Oil and Fat Compositions]. The oil and fat composition comparison examples did not meet the requirements described in the above [Evaluation Criteria 1 for Analytical Values ​​of Oil and Fat Compositions]. The oil and fat composition comparison examples did not meet any of the above [Evaluation Criteria 2 for Analytical Values ​​of Oil and Fat Compositions].

[0109] Oil and fat composition SFC-2

[0110] ○ Investigation method The results of analyzing the oil and fat composition comparative examples 12 and 13 and the oil and fat composition examples 17 to 26 according to the above-mentioned [SFC parallel measurements at each temperature] are shown in Table 25 (unit: %), and the results of analyzing them according to [constant temperature holding SFC] are shown in Table 26 (unit: %).

[0111]

[0112]

[0113] Evaluation of SFC of oil and fat composition-2

[0114] The oil and fat compositions were classified according to their S3 content. Category 5: S3 content of 2% by mass or more and less than 4% by mass, evaluated using Comparative Example 12 as a comparison. Category 6: S3 content of 4% by mass or more and less than 7% by mass, evaluated using Comparative Example 13 as a comparison.

[0115] Table 27 shows analytical values ​​based on the following evaluation items from Tables 25 and 26: S3 content (mass%) 15°C SFC obtained by [SFC parallel measurements at each temperature] (referred to as 15°C SFC in the table) 35°C SFC obtained by [SFC parallel measurements at each temperature] (referred to as 35°C SFC in the table) SFC after 6.5 minutes of holding at 10°C obtained by [constant temperature holding SFC] (referred to as 6.5 minutes SFC in the table)

[0116]

[0117] The oil and fat composition examples 17 to 26 were evaluated according to the following evaluation criteria.

[0118] [Evaluation Criteria 1 for SFC of Oil and Fat Compositions] SFC at 15°C is equal to or greater than the comparative value. SFC at 35°C is equal to or less than the comparative value. SFC after 6.5 minutes at 10°C is equal to or greater than the comparative value.

[0119] Discussion of Table 27 The oil and fat composition examples were oil and fat compositions that satisfied all of the requirements described in the above [Evaluation Criteria 1 for SFC of Oil and Fat Compositions].

[0120] 〇Chocolate production and evaluation

[0121] According to Table 28, chocolates were produced using each fat and oil composition and evaluated.

[0122] Test Method: Chocolates were prepared according to a conventional method using 53.0% by mass of sugar, 6.65% by mass of cocoa butter, 9.55% by mass of cocoa powder, and 30.8% by mass of an oil-and-fat composition. The calculations were based on the assumption that the oil-and-fat (cocoa butter) content of the cocoa powder used was 11% by mass. The oil-and-fat content of the chocolates was 38.5% by mass, and the oil-and-fat composition of the present invention accounted for 80.0% by mass of the oil-and-fat content. After completely melting the prepared chocolate, approximately 4 g was filled into an aluminum cup at a product temperature of 40°C. The filled chocolate was allowed to solidify by standing in an atmosphere of 15°C for 30 minutes, and then aged at 20°C for one week before evaluation of meltability and bloom resistance began.

[0123] Evaluation method for melting in the mouth: A sensory evaluation was conducted by five experienced panelists who are engaged in the research and development of chocolates on a daily basis. The sensory evaluation was conducted according to the following [Evaluation criteria for melting in the mouth], and the melting and aftertaste in the mouth were scored in increments of 0.5 points from 5 to 3, and the scores decided by consensus were recorded as the final evaluation in Table 28.

[0124] [Evaluation criteria for meltability] 5 points: Melts very well in the mouth, with no noticeable aftertaste. 4 points: Melts well in the mouth, with no noticeable aftertaste. 3 points: Melts well in the mouth, with almost no noticeable aftertaste, within the acceptable range. 2 points: Melts slightly poorly in the mouth, with some noticeable aftertaste. 1 point: Melts poorly in the mouth, with a noticeable aftertaste.

[0125] Evaluation method for bloom resistance: After aging for one week, the chocolates prepared above were stored in a 17°C / 28°C cycle and observed for changes over time. The number of days elapsed from the start of storage until blooming occurred is shown in Table 28, "Number of days elapsed." The 17°C / 28°C cycle storage was performed under cyclic conditions in which 17°C and 28°C were repeatedly stored in one day (17°C for 8 hours, temperature increase for 4 hours, 28°C for 8 hours, temperature decrease for 4 hours).

[0126] ○ Overall evaluation: Evaluation was made according to the following [Overall evaluation criteria 1]. The evaluation results are shown in Table 28. As described above, the oil and fat compositions were classified according to the S3 content, and the subjects for evaluation of bloom resistance were determined. Category 5: S3 content of 2% by mass or more and less than 4% by mass, evaluated using Comparative Example 12 as the comparative subject. Category 6: S3 content of 4% by mass or more and less than 7% by mass, evaluated using Comparative Example 13 as the comparative subject.

[0127] [Overall evaluation criterion 1] The chocolates that received a melt-in-mouth evaluation score of 3 or more and did not bloom for 1.5 times the number of days that elapsed before blooming occurred compared to the chocolate comparison samples (Category 5: 21 days or more, Category 6: 63 days or more) were judged to have passed the overall evaluation.

[0128]

[0129] ○ Discussion of Table 28 The chocolate examples using oil and fat composition examples 17 to 26, which satisfied the [Evaluation Criteria 1 for Oil and Fat Composition Analytical Values] and the [Evaluation Criteria 1 for SFC of Oil and Fat Compositions], were evaluated as passing the overall evaluation. Note that, after 14 days of storage, chocolate comparative example 1 showed partial whitening of the surface, and blooming occurred. On the 21st day, the entire surface was heavily covered with bloom. Chocolate comparative example 2 showed partial whitening of the surface, and blooming occurred, on the 42nd day of storage. On the 63rd day, the smoothness of the chocolate dough, known as graining, had deteriorated significantly.

[0130] [Study 3] Study of oil and fat composition -3

[0131] Method for producing oils and fats: Palm soft fraction (iodine value 56), palm hard fraction (iodine value 12), macadamia nut oil, and corn oil were used as raw oils and fats. Random transesterification was carried out on 1.0 kg of each mixed raw material using sodium methylate as a catalyst until randomization was complete. The catalyst was then deactivated by washing with an acidic solution and hot water. The resulting transesterified oil was bleached and deodorized using conventional methods to obtain refined oils: Comparative Oil and Fat Composition 14 and Examples 27-31. The results of the analysis according to the "Analysis Method for Fatty Acid Composition" described above are shown in Table 29 (unit: mass%), and the results of the analysis according to the "Analysis Method for Triglyceride Composition (High-Performance Liquid Chromatography)" are shown in Table 30 (unit: mass%).

[0132]

[0133]

[0134] Evaluation Items The analytical values ​​based on the following evaluation items from Tables 29 and 30 are shown in Table 31. - Content (mass %) of palmitic acid (denoted as P in the table) in the constituent fatty acid composition - Content (mass %) of stearic acid (denoted as St in the table) in the constituent fatty acid composition - Content (mass %) of unsaturated fatty acid (denoted as U in the table) in the constituent fatty acid composition - Mass ratio of stearic acid to palmitic acid in the constituent fatty acid composition (denoted as St / P in the table) - Content (mass %) of palmitoleic acid (denoted as Po in the table) in the constituent fatty acid composition - Mass ratio of palmitoleic acid to unsaturated fatty acids in the constituent fatty acid composition (denoted as Po / U in the table) - Mass ratio of n-7 fatty acids to unsaturated fatty acids in the constituent fatty acid composition (denoted as n7 / U in the table) - S2U content (mass %) - S2M content (mass %) - S3 content (mass %) - Mass ratio of SSU to S2U (denoted as SSU / S2U in the table) Mass ratio of S2Po to S2U (shown as S2Po / S2U in the table)

[0135]

[0136] The oil and fat composition comparative example 14 and the oil and fat composition examples 27 to 31 were evaluated according to the following evaluation criteria. All of the oil and fat compositions used had a trans acid content of less than 1.0% by mass in the constituent fatty acid composition and a lauric acid content of 0.5% by mass or less in the constituent fatty acid composition.

[0137] [Evaluation criteria 1 for the analytical values ​​of oil and fat compositions] - The palmitic acid content in the constituent fatty acid composition is 30.0 to 70.0 mass%. - The unsaturated fatty acid content in the constituent fatty acid composition is 20.0 to 60.0 mass%. - The S3 content is 1 to 15 mass%. - The mass ratio of SSU to S2U is 0.5 or more. - The mass ratio of S2Po to S2U is 0.01 or more. - The S2U content is 20 to 90.0 mass%. - The S2M content is 15 to 90.0 mass%.

[0138] [Evaluation Criteria 2 for Analytical Values ​​of Oil and Fat Composition] The palmitoleic acid content in the constituent fatty acid composition is 0.9% by mass or more. The mass ratio of palmitoleic acid to unsaturated fatty acids in the constituent fatty acid composition is 0.02 or more. The mass ratio of n-7 fatty acids to unsaturated fatty acids in the constituent fatty acid composition is 0.03 or more.

[0139] [Evaluation Criteria 4 for Analytical Values ​​of Oil and Fat Composition] - The S2U content is 20 to 50% by mass. - The S2M content is 15 to 50% by mass. - The stearic acid content in the constituent fatty acid composition is 1.5 to 6% by mass. - The mass ratio of stearic acid to palmitic acid in the constituent fatty acid composition is 0.1 or less. - The palmitic acid content in the constituent fatty acid composition is 30 to 50% by mass. - The unsaturated fatty acid content in the constituent fatty acid composition is 50 to 60% by mass.

[0140] ○ Discussion of Table 31 The oil and fat composition examples were oil and fat compositions that met all of the requirements described in the above [Evaluation Criteria 1 for Analytical Values ​​of Oil and Fat Composition]. The oil and fat composition examples also met the requirements described in the above [Evaluation Criteria 2 for Analytical Values ​​of Oil and Fat Composition]. The oil and fat composition examples also met the requirements described in the above [Evaluation Criteria 4 for Analytical Values ​​of Oil and Fat Composition]. The oil and fat composition comparison examples did not meet the requirements described in the above [Evaluation Criteria 1 for Analytical Values ​​of Oil and Fat Composition]. The oil and fat composition comparison examples did not meet any of the above [Evaluation Criteria 2 for Analytical Values ​​of Oil and Fat Composition].

[0141] Production and evaluation of margarines

[0142] Margarines were prepared using each fat and oil composition according to the description in Table 32 and evaluated.

[0143] ○ Test method 63.2 parts by mass of the oil and fat composition and 21.1 parts by mass of soybean oil were mixed, and 0.1 parts by mass of lecithin was added to form an oil phase. 14.5 parts by mass of water and 1.2 parts by mass of salt were added to form an aqueous phase. The oil and aqueous phases were mixed and stirred at 60°C to pre-emulsify, and then cooled and kneaded to obtain margarines. The oil and fat content contained in the margarines was 84.2% by mass, and the oil and fat composition of the present invention in the oil and fat content was 25.0% by mass.

[0144] Evaluation method for margarines After the obtained margarines were allowed to stand overnight at 5°C, five experienced panelists engaged in daily research and development of margarines decided by consensus in accordance with the following [Evaluation criteria for margarines], and the scores were recorded as final evaluations in Table 32. A score of 3 or more was considered to be acceptable.

[0145] [Evaluation criteria for margarines] 4 points: Elastic and has a strong resilience, spreads very well, forms a very uniform texture and is smooth. 3 points: Elastic and has a resilience, spreads without cracking, forms a uniform texture and is smooth. 2 points: Slightly soft, spreads but with slight cracks, texture is slightly uneven and not smooth. 1 point: Soft, cracks, texture is not uniform and not smooth.

[0146]

[0147] Consideration of Table 32 The margarines of the present invention, which used the oil and fat compositions of Examples 27 to 31 that satisfied the above [Evaluation Criteria 1 for Oil and Fat Composition Analytical Values], were evaluated as passing.

[0148] According to the present invention, it is possible to provide an oil and fat composition that is free of trans acids and lauric acid and is suitable for use in various oily foods.

Claims

1. An oil or fat composition that satisfies all of the following: - Palmitic acid content of the constituent fatty acid composition is 30 to 70% by mass - Unsaturated fatty acid content of the constituent fatty acid composition is 20 to 60% by mass - S3 content is 1 to 15% by mass - Mass ratio of SSU to S2U is 0.5 or more - Mass ratio of S2Po to S2U is 0.01 or more, where S represents a saturated fatty acid having 16 or more carbon atoms, U represents an unsaturated fatty acid having 16 or more carbon atoms, Po represents palmitoleic acid, S2U represents a triglyceride in which two molecules of S and one molecule of U are bonded, S3 represents a triglyceride in which three molecules of S are bonded, S2Po represents a triglyceride in which two molecules of S and one molecule of Po are bonded, and SSU represents an asymmetric triglyceride in which S is bonded at the 2nd position and S and U are bonded at the 1st and 3rd positions.

2. The oil and fat composition according to claim 1, further satisfying the following: - The palmitoleic acid content in the constituent fatty acid composition is 0.9% by mass or more.

3. The oil and fat composition according to claim 1 or 2, further satisfying the following: - In the constituent fatty acid composition, the mass ratio of palmitoleic acid to unsaturated fatty acids is 0.02 or more.

4. An oily food comprising the oil and fat composition according to claim 1 or 2.

5. An oily food comprising the oil and fat composition according to claim 3.

6. Chocolates containing 20% ​​to 50% by mass of fat or oil, and 30% by mass or more of the fat or oil composition according to claim 1 or 2 in the fat or oil content.

7. Chocolates containing 20% ​​to 50% by mass of fat or oil, and 30% by mass or more of the fat or oil composition according to claim 3 in the fat or oil content.

8. Margarines having an oil and fat content of 70% by mass or more, and containing 10% by mass to 50% by mass of the oil and fat composition according to claim 1 or claim 2 in the oil and fat content.

9. Margarines having an oil and fat content of 70% by mass or more, and containing the oil and fat composition according to claim 3 in an amount of 10% by mass to 50% by mass.

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