Oil-and-fat composition

Abstract

The purpose of the present invention is to provide an oil-and-fat composition which is a non-trans acid and a non-lauric acid suitable for use in various oily food products. This oil-and-fat composition satisfies all of the following. · The content of stearic acid in the constituent fatty acid composition is 3-40 mass%. · The content mass ratio of stearic acid with respect to palmitic acid in the constituent fatty acid composition is 0.09-5.0. · The content of S3 is 1-15 mass%. · The content mass ratio of SSU with respect to S2U is 0.3 or more. · The content mass ratio of S2Po with respect to S2U is 0.01 or more. Here, S represents a saturated fatty acid having 16 carbon atoms or more, U represents an unsaturated fatty acid having 16 carbon atoms or more, Po represents palmitoleic acid, S2U represents a triglyceride in which 2 molecules of S is bonded to 1 molecule of U, S3 represents a triglyceride in which 3 molecules of S are bonded, S2Po represents a triglyceride in which 2 molecules of S are bonded to 1 molecule of Po, and SSU is an asymmetric triglyceride in which S is bonded to position 2, and S and U are bonded to positions 1 and 3.

Description

oil composition

[0001] Related Applications This application claims the benefit of priority from Japanese Patent Application No. 2024-122382, 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 imposed strict restrictions on 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 that satisfies all of the following requirements. - The content of stearic acid in the constituent fatty acid composition is 3 to 40% by mass - The mass ratio of stearic acid to palmitic acid in the constituent fatty acid composition is 0.09 to 5.0 - The content of S3 is 1 to 15% by mass - The mass ratio of SSU to S2U is 0.3 or more - The mass ratio of S2Po to S2U is 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 to the 2nd position and S and U are bonded to the 1st and 3rd positions. (2) The oil and fat composition of (1), further satisfying the following: (3) An oil and fat composition according to (1) or (2), further satisfying the following: - In the constituent fatty acid composition, the content by mass of palmitoleic acid is 1% by mass 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 having an oil and fat content of 20% to 50% by mass, wherein the oil and fat content comprises 30% by mass or more of the oil and fat composition of (1) or (2). (7) Chocolates having an oil and fat content of 20% to 50% by mass, wherein the oil and fat content comprises 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: - Palmitic acid content in the constituent fatty acid composition is 20.0 to 60.0% by mass - Stearic acid content in the constituent fatty acid composition is 3.0 to 40.0% by mass - Unsaturated fatty acid content in the constituent fatty acid composition is 20.0 to 40.0% by mass - Mass ratio of stearic acid to palmitic acid in the constituent fatty acid composition is 0.09 to 5.0 - S3 content is 1 to 15% by mass - Mass ratio of SSU to S2U is 0.3 or more - Mass ratio of S2Po to S2U is 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 denotes a triglyceride in which two S molecules and one Po molecule are bonded, and 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), which further satisfies all of the following: - The palmitoleic acid content in the constituent fatty acid composition is 1.0% 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 in which the oil and fat content in the chocolates is 20.0% by mass to 50.0% by mass, and the oil and fat content contains 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, and containing the oil and fat composition of (1) or (2) in an amount of 10.0% by mass to 50.0% by mass in the oil and fat content.

[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 the present invention, non-trans acid means that fats and oils containing trans acids, 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: - A stearic acid content of 3 to 40% by mass in the constituent fatty acid composition - A mass ratio of stearic acid to palmitic acid of 0.09 to 5% in the constituent fatty acid composition - An S3 content of 1 to 15% by mass - A mass ratio of SSU to S2U of 0.3 or more - A mass ratio of S2Po to S2U of 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] SUS contained in non-lauric natural fats and oils, such as cocoa butter and palm oil, is known to exhibit complex polymorphism, leading to deterioration in quality during storage due to polymorphic transition and phase separation. To improve compatibility with these fats and oils, it is effective to increase the SSU ratio and reduce the relative concentration of SUS, thereby achieving the aforementioned "SSU to S2U mass ratio of 0.3 or more." Furthermore, introducing stearic acid into triglycerides can raise the melting point and effectively delay polymorphic transition. Since excessive addition of stearic acid results in poor melt-in-the-mouth texture, it is necessary to maintain an appropriate range of "stearic acid to palmitic acid mass ratio of 0.09 to 5 in the constituent fatty acid composition." In the present invention, the most effective ratio is the aforementioned "S2U to S2Po mass ratio of 0.01 or more." It is believed that π-π interactions between alkyl chains and double bonds in unsaturated fatty acids stabilize the structure, inducing polymorphic transition. Although it is only speculation, we speculate that the introduction of n-7 fatty acids, such as palmitoleic acid, into the unsaturated fatty acid species results in a structural difference with oleic acid that suppresses the progression of polymorphic transition to lower energy levels and phase separation.

[0025] In the constituent fatty acid composition, the lower limit of the stearic acid content is preferably 3.5 mass%, 4 mass%, or 4.5 mass%, and the upper limit is preferably 39.5 mass%, 39 mass%, 38.5 mass%, 38 mass%, 37.5 mass%, 37 mass%, 36.5 mass%, 36 mass%, or 35.5 mass%.

[0026] In the constituent fatty acid composition, the lower limit of the content mass ratio of stearic acid to palmitic acid is preferably 0.1, 0.11, 0.12, or 0.13, and the upper limit thereof is preferably 4.5, 4, 3.5, 3, 2.5, or 2.

[0027] 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%.

[0028] The mass ratio of SSU to S2U is preferably 0.3 to 0.9, and more preferably the lower limit of the mass ratio is preferably 0.35, 0.4, or 0.45, and the upper limit is preferably 0.85 or 0.8.

[0029] The mass ratio of S2Po to S2U is preferably 0.01 to 0.6, and more preferably the lower limit of the mass ratio is preferably 0.02 and the upper limit is preferably 0.5.

[0030] In one embodiment of the oil and fat composition of the present invention, the following is satisfied: By adjusting the mass ratio of S2Po to S2U to fall within the following range, the effect of inhibiting the progression of polymorphic transition and phase separation can be improved. - The palmitoleic acid content in the constituent fatty acid composition is 1 mass% or more.

[0031] In the constituent fatty acid composition, the content of palmitoleic acid is preferably 1 to 13% by mass, and more preferably the lower limit of the content is 1.1% by mass or 1.2% by mass, and the upper limit is 12.5% ​​by mass, 12% by mass, 11.5% by mass, 11% by mass, 10.5% by mass, or 10% by mass.

[0032] In one embodiment of the oil and fat composition of the present invention, the following is satisfied. By adjusting the mass ratio of S2Po to S2U to fall within the following range, the effect of inhibiting 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.

[0033] 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.

[0034] 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 0.02 or more, preferably 0.02 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.

[0035] 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.

[0036] In one embodiment of the oil and fat composition of the present invention, the palmitic acid content in the constituent fatty acid composition is 20 to 60% by mass, with the lower limit of the palmitic acid content being preferably 21%, 21.5%, 22%, 22.5%, 23%, 23.5%, 24%, or 24.5% by mass, and the upper limit being preferably 59.5%, 59%, 58.5%, 57.5%, 57%, 56.5%, 56%, or 55.5% by mass.

[0037] In one embodiment of the oil and fat composition of the present invention, the content of unsaturated fatty acids in the constituent fatty acid composition is 20 to 40% by mass, with the lower limit of the unsaturated fatty acid content being preferably 20.5%, 21%, 21.5%, 22%, 22.5%, 23%, 23.5%, 24%, or 24.5% by mass, and the upper limit being preferably 39.5% by mass.

[0038] 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.

[0039] 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.

[0040] In one embodiment of the oil and fat composition of the present invention, all of the following are satisfied: - SFC (solid fat content) at 10°C is 70 to 97%. - SFC (solid fat content) at 15°C is 60 to 93%. - SFC (solid fat content) at 20°C is 45 to 83%. The above measured values ​​can be obtained based on the analytical methods described in the Examples.

[0041] In one embodiment of the oil or fat composition of the present invention, all of the following are satisfied: - SFC (solid fat content) at 10°C is 70 to 97%. - SFC (solid fat content) at 15°C is 60 to 93%. - SFC (solid fat content) at 20°C is 45 to 83%. - SFC (solid fat content) at 25°C is 10 to 60%. - SFC (solid fat content) at 35°C is 20% or less. The above measured values ​​can be obtained based on the analytical methods described in the Examples.

[0042] 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.

[0043] 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.

[0044] 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.

[0045] 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.

[0046] As mentioned above, due to the occurrence of polymorphism in SUS, the solidification rate of SUS is slower than that of SSU. Therefore, the solidification rate can be improved by making the "mass ratio of SSU to S2U 0.3 or more." Furthermore, the solidification rate can be improved by increasing the melting point by introducing stearic acid into the triglyceride. Furthermore, the solidification rate can be improved by making the "mass ratio of S2Po to S2U 0.01 or more." This effect is thought to be due to the large difference in chain length between oleic acid and palmitic acid, which is the main component of crystallization, and the fact that 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.

[0047] The oil and fat composition of the present invention can be used in oil-based foods. In the present invention, the oil-based foods are foods in which oil and fat form a continuous phase, such as chocolates, butter creams, margarines, and spreads.

[0048] 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.

[0049] 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, the bloom resistance of chocolates can be significantly improved by suppressing polymorphic transition and phase separation.

[0050] 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.

[0051] 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.

[0052] 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.

[0053] 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.

[0054] 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.

[0055] 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 limit is preferably 13%, 15%, or 20% by mass, and the upper limit is preferably 45%, 40%, or 30% by mass. This embodiment is preferred in terms of improving workability due to a good solidification rate and facilitating the production of a good texture due to a fine crystal structure.

[0056] 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.

[0057] 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.

[0058] In addition to the above-mentioned oils and fats and emulsifiers, margarines using the oil and fat composition of the present invention may contain, if desired, oil-soluble components such as colorants, antioxidants, and flavorings, and water-soluble components such as organic acids, salts, sugars, milk powder, and fermented milk.

[0059] 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.

[0060] The present invention will be described in more detail below with reference to examples.

[0061] 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 oil was kept at 80°C for 30 minutes, then at 60°C for 30 minutes to completely dissolve the oil, and then at 0°C for 1 hour to solidify it. After further keeping it at a predetermined temperature for 30 minutes, the SFC (solid fat content) was analyzed.

[0062] [Study 1] Study on oil and fat composition -1

[0063] Oil and fat production method: Palm fractionated hard part (iodine value 12), macadamia nut oil, corn oil, high oleic sunflower oil, and highly hydrogenated rapeseed 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 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 fraction was bleached and deodorized using conventional methods to obtain a refined oil. The results of the analysis according to the above-mentioned [Method for Analyzing Fatty Acid Composition] are shown in Table 1 (unit: mass%), and the results of the analysis according to the [Method for Analyzing Triglyceride Composition (High-Performance Liquid Chromatography)] are shown in Table 2 (unit: mass%).

[0064]

[0065]

[0066] Evaluation Items The analytical values ​​based on the following evaluation items from Tables 1 and 2 are shown in Table 3. - 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 n-7 / 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)

[0067]

[0068] The oil and fat composition Comparative Example 1 and the oil and fat composition Examples 1 to 12 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.

[0069] [Evaluation Criteria 1 for Analysis Values ​​of Oil and Fat Composition] - The stearic acid content in the constituent fatty acid composition is 3 to 40% by mass. - The mass ratio of stearic acid to palmitic acid in the constituent fatty acid composition is 0.09 to 5. - The S2U content is 20 to 90% by mass. - The S2M content is 15 to 90% by mass. - The S3 content is 1 to 15% by mass. - The mass ratio of SSU to S2U is 0.3 or more. - The mass ratio of S2Po to S2U is 0.01 or more.

[0070] [Evaluation Criteria 2 for Analysis of Oil and Fat Composition Values] - The palmitoleic acid content in the constituent fatty acid composition is 1% 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 0.02 or more.

[0071] 〇 Discussion of Table 3 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 comparative example 1 did not meet some requirements described in the above [Evaluation Criteria 1 for Analytical Values ​​of Oil and Fat Compositions]. The oil and fat composition comparative example 1 did not meet any of the above [Evaluation Criteria 2 for Analytical Values ​​of Oil and Fat Compositions].

[0072] [Study 2] Oil and fat composition SFC-1

[0073] The results of analyzing the oil and fat composition Comparative Example 1 and the oil and fat composition Examples 1 to 12 according to the above-mentioned [SFC Parallel Measurements at Each Temperature] are shown in Table 4 (unit: %). The analytical results were evaluated according to the following [SFC Evaluation Criteria 1], [SFC Evaluation Criteria 2], and [SFC Evaluation Criteria 3].

[0074]

[0075] [SFC evaluation criteria 1] SFC at 10°C is 70 to 97%. SFC at 15°C is 60 to 93%. SFC at 20°C is 45 to 83%.

[0076] [SFC evaluation criteria 2] SFC at 25°C is 10 to 60%. SFC at 35°C is 20% or less.

[0077] [SFC evaluation standard 3] SFC at 25°C is 10 to 40%. SFC at 35°C is less than 5%.

[0078] ○ Discussion of Table 4 Oil and fat composition Examples 1 to 12, which satisfied the [Evaluation Criteria 1 for Analytical Values ​​of Oil and Fat Composition], also satisfied all of [Evaluation Criteria 1 for SFC] and had SFCs suitable for the oil and fat compositions of the present invention. Oil and fat composition Examples 1 to 12, which satisfied the [Evaluation Criteria 1 for Analytical Values ​​of Oil and Fat Composition], also satisfied all of [Evaluation Criteria 2 for SFC]. In another aspect, oil and fat composition Examples 1 to 12 had an S3 content of less than 5% and satisfied all of [Evaluation Criteria 3 for SFC]. Oil and fat composition Comparative Example 1 satisfied [Evaluation Criteria 1 for SFC] to [Evaluation Criteria 3 for SFC].

[0079] [Study 3] Preparation and evaluation of chocolates - 1

[0080] Chocolates were prepared using the oil and fat composition comparative example 1 and the oil and fat compositions examples 1 to 12 and evaluated.

[0081] Test Method: Chocolate was 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 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 the prepared chocolate was completely melted, approximately 4.0 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.

[0082] 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 5.

[0083] [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.

[0084] 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 5, "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 heated in one day (17°C for 8 hours, temperature rise for 4 hours, 28°C for 8 hours, temperature fall for 4 hours).

[0085] Overall evaluation was performed according to the following [Overall evaluation criteria 1]. The evaluation results are shown in Table 5.

[0086] [Overall evaluation criterion 1] A chocolate was judged to have passed the overall evaluation if it received an evaluation score of 3 or more for melting in the mouth, and if, in the evaluation of bloom resistance, the number of days elapsed until blooming occurred was 1.5 times or more that of Chocolate Comparative Example 1, and if no blooming occurred up to the 21st day.

[0087]

[0088] ○ Discussion of Table 5 The chocolates of the present invention, which used oil and fat composition Examples 1 to 12, which satisfied the [Evaluation Criteria 1 for Oil and Fat Composition Analysis Values] and [Evaluation Criteria 1 for SFC], were evaluated as passing the overall evaluation. Note that, for chocolate Comparative Example 1, after 14 days of storage, a portion of the surface turned white, and blooming occurred. By the 21st day, the entire surface was heavily covered with bloom. Even after 35 days, no blooming occurred, confirming a significant difference from the chocolate Examples.

[0089] [Study 4] Study on oil and fat composition - 2

[0090] Oil and fat production method: Palm fractionated hard part (iodine value 12), macadamia nut oil, corn oil, high oleic sunflower oil, and extremely hardened rapeseed 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 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 fraction was bleached and deodorized using conventional methods to obtain a refined oil and fat composition. The results of the analysis according to the above-mentioned [Method for Analyzing Fatty Acid Composition] are shown in Table 6 (unit: mass%), and the results of the analysis according to the [Method for Analyzing Triglyceride Composition (High-Performance Liquid Chromatography)] are shown in Table 7 (unit: mass%).

[0091]

[0092]

[0093] Evaluation Items The analytical values ​​based on the following evaluation items from Tables 6 and 7 are shown in Table 8. - 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 n-7 / 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)

[0094]

[0095] The oil and fat composition Comparative Example 2 and the oil and fat composition Examples 13 to 24 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.

[0096] [Evaluation criteria 1 for the analytical values ​​of oil and fat compositions] - The stearic acid content in the constituent fatty acid composition is 3 to 40% by mass. - The mass ratio of stearic acid to palmitic acid in the constituent fatty acid composition is 0.09 to 5. - The S2U content is 20 to 90% by mass. - The S2M content is 15 to 90% by mass. - The S3 content is 1 to 15% by mass. - The mass ratio of SSU to S2U is 0.3 or more. - The mass ratio of S2Po to S2U is 0.01 or more.

[0097] [Evaluation Criteria 2 for Analytical Values ​​of Oil and Fat Composition] - The palmitoleic acid content in the constituent fatty acid composition is 1.0% 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 0.02 or more.

[0098] 〇 Discussion of Table 8: 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 comparative example 2 did not meet some requirements described in the above [Evaluation Criteria 1 for Analytical Values ​​of Oil and Fat Compositions]. The oil and fat composition comparative example 2 did not meet any of the above [Evaluation Criteria 2 for Analytical Values ​​of Oil and Fat Compositions].

[0099] [Study 5] Oil and fat composition SFC-2

[0100] The results of analyzing the oil and fat composition Comparative Example 2 and the oil and fat composition Examples 13 to 24 according to the above-mentioned [SFC Parallel Measurements at Each Temperature] are shown in Table 9 (unit: %). The analytical results were evaluated according to the following [SFC Evaluation Criteria 1], [SFC Evaluation Criteria 2], and [SFC Evaluation Criteria 4].

[0101]

[0102] [SFC evaluation criteria 1] SFC at 10°C is 70 to 97%. SFC at 15°C is 60 to 93%. SFC at 20°C is 45 to 83%.

[0103] [SFC evaluation criteria 2] SFC at 25°C is 10 to 60%. SFC at 35°C is 20% or less.

[0104] [SFC evaluation standard 4] SFC at 25°C is 40 to 60%. SFC at 35°C is 5% or more.

[0105] ○ Discussion of Table 9 Oil and fat composition Examples 13 to 24, which satisfied the [Evaluation Criteria 1 for Analytical Values ​​of Oil and Fat Composition], also satisfied all of [Evaluation Criteria 1 for SFC] and had SFCs suitable for the oil and fat compositions of the present invention. Oil and fat composition Examples 13 to 24, which satisfied the [Evaluation Criteria 1 for Analytical Values ​​of Oil and Fat Composition], also satisfied all of [Evaluation Criteria 2 for SFC]. In another embodiment, oil and fat composition Examples 13 to 24 had an S3 content of 5% or more and satisfied all of [Evaluation Criteria 4 for SFC]. Oil and fat composition Comparative Example 2 satisfied [Evaluation Criteria 1 for SFC] to [Evaluation Criteria 3 for SFC].

[0106] [Study 6] Preparation and evaluation of chocolates - 2

[0107] Chocolates were prepared using the oil and fat composition comparative example 2 and the oil and fat compositions examples 13 to 24 and evaluated.

[0108] 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 4.0 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.

[0109] 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 10.

[0110] [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.

[0111] 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 10, "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 heated in one day (17°C for 8 hours, temperature rise for 4 hours, 28°C for 8 hours, temperature fall for 4 hours).

[0112] Overall evaluation was performed according to the following [Overall evaluation criteria 2]. The evaluation results are shown in Table 10.

[0113] [Overall evaluation criterion 2] A chocolate was judged to have passed the overall evaluation if it received an evaluation score of 3 or more for melting in the mouth, and if, in the evaluation of bloom resistance, the number of days elapsed until blooming occurred was 1.5 times or more that of Chocolate Comparative Example 2, and if no blooming occurred up to the 63rd day.

[0114]

[0115] Discussion of Table 10: The chocolates of the present invention, which used Examples 13 to 24 of the oil and fat compositions, which satisfied the [Evaluation Criteria 1 for the Oil and Fat Composition Analysis Values] and [Evaluation Criteria 1 for SFC], were evaluated as passing the overall evaluation. Furthermore, after 42 days of storage, chocolate Comparative Example 2 showed that a part of the surface turned white and blooming occurred. Even after 70 days, no blooming occurred, demonstrating a significant difference from the chocolate Examples.

[0116] [Study 7] Study on oil and fat composition - 3

[0117] Oil and fat production method: Palm fractionated hard part (iodine value 12), macadamia nut oil, corn oil, high oleic sunflower oil, and extremely hardened rapeseed 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 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 fraction was bleached and deodorized by conventional methods to obtain a refined oil and fat composition. The results of the analysis according to the [Analysis method for fatty acid composition] are shown in Table 11 (unit: mass%), and the results of the analysis according to the [Analysis method for triglyceride composition (high-performance liquid chromatography)] are shown in Table 12 (unit: mass%).

[0118]

[0119]

[0120] Evaluation Items The analytical values ​​based on the following evaluation items from Tables 11 and 12 are shown in Table 13. - 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 n-7 / 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)

[0121]

[0122] The oil and fat composition Comparative Example 3 and the oil and fat composition Examples 25 to 36 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.

[0123] [Evaluation Criteria 1 for Analysis Values ​​of Oil and Fat Composition] - The palmitic acid content in the constituent fatty acid composition is 20 to 60 mass%. - The stearic acid content in the constituent fatty acid composition is 3 to 40 mass%. - The unsaturated fatty acid content in the constituent fatty acid composition is 20 to 40 mass%. - The mass ratio of stearic acid to palmitic acid in the constituent fatty acid composition is 0.09 to 5.0. - The S2U content is 20 to 90 mass%. - The S2M content is 15 to 90 mass%. - The S3 content is 1 to 15 mass%. - The mass ratio of SSU to S2U is 0.3 or more. - The mass ratio of S2Po to S2U is 0.01 or more.

[0124] [Evaluation Criteria 2 for Analysis of Oil and Fat Composition Values] - The palmitoleic acid content in the constituent fatty acid composition is 1% 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 0.02 or more.

[0125] ○ Discussion of Table 13: 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 comparative example 3 did not meet some requirements described in the above [Evaluation Criteria 1 for Analytical Values ​​of Oil and Fat Compositions]. The oil and fat composition comparative example 3 did not meet any of the above [Evaluation Criteria 2 for Analytical Values ​​of Oil and Fat Compositions].

[0126] [Study 8] Oil and fat composition SFC-3

[0127] The results of analyzing the oil and fat composition Comparative Example 3 and the oil and fat composition Examples 25 to 36 according to the above-mentioned [SFC Parallel Measurements at Each Temperature] are shown in Table X (unit: %). The analytical results were evaluated according to the following [SFC Evaluation Criteria 1], [SFC Evaluation Criteria 2], and [SFC Evaluation Criteria 5].

[0128]

[0129] [SFC evaluation criteria 1] SFC at 10°C is 70 to 97%. SFC at 15°C is 60 to 93%. SFC at 20°C is 45 to 83%.

[0130] [SFC evaluation criteria 2] SFC at 25°C is 10 to 60%. SFC at 35°C is 20% or less.

[0131] [SFC evaluation criteria 5] SFC at 25°C is 40 to 60%. SFC at 35°C is 10% or more.

[0132] ○ Discussion of Table 14 Oil and fat composition Examples 25 to 36, which satisfied the [Evaluation Criteria 1 for Analytical Values ​​of Oil and Fat Composition], also satisfied all of [Evaluation Criteria 1 for SFC] and had SFCs suitable for the oil and fat compositions of the present invention. Oil and fat composition Examples 25 to 36, which satisfied the [Evaluation Criteria 1 for Analytical Values ​​of Oil and Fat Composition], also satisfied all of [Evaluation Criteria 2 for SFC]. In another embodiment, oil and fat composition Examples 25 to 36 had an S3 content of 9% or more and satisfied all of [Evaluation Criteria 5 for SFC]. Oil and fat composition Comparative Example 3 satisfied [Evaluation Criteria 1 for SFC] to [Evaluation Criteria 3 for SFC].

[0133] [Study 9] Preparation and evaluation of chocolates - 3

[0134] Chocolates were prepared using the oil and fat composition comparative example 3 and the oil and fat compositions examples 25 to 36 and evaluated.

[0135] Test Method: Chocolate was prepared according to a conventional method using 53.0% by mass of sugar, 8.2% by mass of cocoa butter, 9.55% by mass of cocoa powder, and 29.25% 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.

[0136] 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 15.

[0137] [Evaluation criteria for meltability] 5 points: Very good meltability in the mouth, no noticeable aftertaste. 4 points: Good meltability in the mouth, no noticeable aftertaste. 3 points: Good meltability in the mouth, almost no noticeable aftertaste. 2 points: Slightly poor meltability in the mouth, some noticeable aftertaste. 1 point: Poor meltability in the mouth, noticeable aftertaste.

[0138] 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 15, "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 heated in one day (17°C for 8 hours, temperature rise for 4 hours, 28°C for 8 hours, temperature fall for 4 hours).

[0139] Overall evaluation was performed according to the following [Overall evaluation criteria 3]. The evaluation results are shown in Table 15.

[0140] [Overall evaluation criterion 3] The chocolate was judged to have passed the overall evaluation if it received an evaluation score of 3 or more for melting in the mouth, and if, in the evaluation of bloom resistance, the number of days elapsed until blooming occurred was 1.5 times or more that of Chocolate Comparative Example 3, and if no blooming occurred up to the 11th day.

[0141]

[0142] Discussion of Table 15: The chocolates of the present invention, which used the fat and oil compositions of Examples 25 to 36, which satisfied the [Evaluation Criteria 1 for the Analysis Values ​​of Fat and Oil Compositions] and [Evaluation Criteria 1 for SFC], were evaluated as passing the overall evaluation. In addition, after 7 days of storage, the surface of Comparative Chocolate 3 became partially white and blooming occurred, and by 14 days, the entire surface was heavily covered with bloom. Even after 21 days, no blooming occurred, demonstrating a significant difference from the chocolate examples.

[0143] Example of making margarine

[0144] The oil and fat composition of the present invention can be used to prepare margarines.

[0145] 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 fat and oil content of the margarines was 84.2% by mass, and the fat and oil composition of the present invention accounted for 25.0% by mass of the fat and oil content.

[0146] Evaluation example of margarines: By leaving the obtained margarines at 5°C overnight and then evaluating them, it is possible to obtain smooth margarines that are elastic, have a strong resilience, spread well, and form a very uniform texture.

[0147] 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: - The stearic acid content in the constituent fatty acid composition is 3 to 40% by mass - The mass ratio of stearic acid to palmitic acid in the constituent fatty acid composition is 0.09 to 5.0 - The S3 content is 1 to 15% by mass - The mass ratio of SSU to S2U is 0.3 or more - The 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 content of palmitoleic acid in the constituent fatty acid composition is 1% 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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