Oil and fat composition, chocolate products, food, method for producing food, and method for suppressing hardening of oil and fat composition after baking

Abstract

The present invention relates to an oil and fat composition that contains a sucrose fatty acid ester having a hydrophilic lipophilic balance (HLB) value of 1 to 9, a dairy component, a saccharide, and an oil and fat, wherein the content ratio of the dairy component is 10 mass% or more, and the iodine value of the oil and fat is 50 or more.

Description

Oil and fat composition, chocolates, food, food manufacturing method, and method for suppressing hardening of oil and fat composition after baking

[0001] The present invention relates to an oil and fat composition, a chocolate, a food product, and a method for producing a food product, each containing the oil and fat composition. The present invention also relates to a method for suppressing hardening of the oil and fat composition after baking.

[0002] Chocolates come in a variety of forms, including solid chunks such as so-called tablet chocolates, chocolates used to coat various foods, and chocolates that are wrapped in confectionery or bakery dough and baked.

[0003] Among these, chocolates that are wrapped in confectionery or bakery dough and then baked are particularly required to remain soft at room temperature after baking and to have fluidity that allows them to flow thickly when the confectionery or bakery is cut.

[0004] However, in general, when filled chocolate is baked, it loses its fluidity and hardens, and the chocolate tends to burn inside the confectionery or bakery dough, resulting in a loss of its good texture. Therefore, several methods for preventing chocolate from hardening due to baking have been investigated.

[0005] Patent Document 1 discloses a technique of adding multiple sucrose fatty acid esters with different HLB values ​​to chocolates used to encase baked confectionery dough in order to prevent hardening after baking, etc. Patent Document 2 discloses a technique of adding multiple polyglycerol fatty acid esters, including polyglycerol monooleate, to chocolates in order to prevent denaturation, hardening, and deterioration in texture due to baking.

[0006] Japanese Patent Application Publication No. 03-272649 Japanese Patent Application Publication No. 11-225674

[0007] In response to this, the present inventors have conducted further research and found that, among chocolates, milk-type and white-type chocolates, which have a high milk component content, are particularly prone to hardening, and it is difficult for them to maintain their softness and fluidity at room temperature even after baking. In other words, it has been found that the methods described in Patent Documents 1 and 2 are insufficient for oil and fat compositions such as chocolates that contain a large amount of milk components, and that the oil and fat composition hardens after baking.

[0008] The present invention aims to provide an oil and fat composition that can suitably suppress hardening after baking even when the oil and fat composition contains a specific amount or more of a dairy component. It also aims to provide chocolates and foods that contain the oil and fat composition, and methods for producing the same. It also aims to provide a method for suppressing hardening after baking of an oil and fat composition that contains a specific amount or more of a dairy component.

[0009] As a result of further intensive research, the present inventors have found that the above-mentioned problems can be solved by using a sucrose fatty acid ester having a hydrophilic-lipophilic balance (HLB) value of 1 to 9, even in an oil and fat composition containing 10% by mass or more of a milk component, and have thus completed the present invention.

[0010] That is, the gist of the present invention is as follows. [1] An oil and fat composition comprising a sucrose fatty acid ester having a hydrophilic-lipophilic balance (HLB) value of 1 to 9, a milk component, a sugar, and an oil and fat, wherein the content of the milk component is 10% by mass or more, and the iodine value of the oil and fat is 50 or more. [2] The oil and fat composition according to [1] above, which contains a cocoa component. [3] The oil and fat composition according to [1] or [2] above, wherein the content of the sucrose fatty acid ester is 0.01 to 1% by mass. [4] The oil and fat composition according to any one of [1] to [3] above, wherein the constituent fatty acids of the sucrose fatty acid ester are saturated or unsaturated fatty acids having 12 to 22 carbon atoms. [5] The oil and fat composition according to any one of [1] to [4] above, wherein the solid fat content (SFC value) of the oil and fat is 5 to 45% at 10°C and 0 to 15% at 20°C. [6] The oil-and-fat composition according to any one of [1] to [5], wherein the oil-and-fat content is 10 to 45% by mass. [7] The oil-and-fat composition according to any one of [1] to [6], wherein the oil-and-fat contains at least one of vegetable oil and animal fat. [8] The oil-and-fat composition according to any one of [1] to [7], which does not harden even after baking at 180°C for 5 to 25 minutes and cooling to room temperature. [9] The oil-and-fat composition according to any one of [1] to [8], which is used for fillings.

[10] The oil-and-fat composition according to any one of [1] to [9], which is used for chocolates.

[11] Chocolates comprising the oil-and-fat composition according to any one of [1] to

[10] .

[12] A food product comprising a dough, wherein the oil-and-fat composition according to any one of [1] to

[10] is enclosed in the dough.

[13] A method for producing a food product, comprising: a step of mixing a sucrose fatty acid ester, a milk component, a sugar, and an oil or fat to obtain the oil or fat composition according to any one of [1] to

[10] above; and a step of baking the oil or fat composition, wherein the sucrose fatty acid ester has an average hydrophilic lipophilic balance (HLB) of 1 to 9, the content of the milk component in the oil or fat composition is 10% by mass or more, and the iodine value of the oil or fat is 50 or more.

[14] The method for producing the food product according to

[13] above, further comprising a step of enclosing the oil or fat composition in a dough before the step of baking the oil or fat composition.

[15] A method for suppressing hardening of an oil and fat composition after baking, the method comprising adding a sucrose fatty acid ester having an average hydrophilic lipophilic balance (HLB) value of 1 to 9 to an oil and fat composition containing a milk component, a sugar, and an oil and fat, wherein the milk component content is 10% by mass or more and the iodine value of the oil and fat is 50 or more.

[16] The method for suppressing hardening according to

[15] above, wherein the oil and fat composition further contains a cocoa component.

[0011] According to the present invention, even in an oil and fat composition such as chocolate containing a specific amount of dairy components, hardening after baking can be suitably suppressed. Therefore, it is possible to provide a food product such as a baked confectionery filled with the oil and fat composition, which has an excellent texture and does not harden or become crumbly upon baking, and a method for producing the same. That is, according to the present invention, it is possible to provide an oil and fat composition that maintains fluidity even after baking and has fluidity at room temperature, as well as chocolates and foods containing the oil and fat composition, and a method for producing the same.

[0012] The present invention will be described in detail below, but these are examples of preferred embodiments, and the present invention is not limited to these details. In this specification, the term "to" indicating a numerical range is used to mean that the numerical values ​​before and after it are included as the lower and upper limits. In this specification, mass % and weight %, and parts by mass and parts by weight have the same meaning.

[0013] The oil and fat composition according to this embodiment contains a sucrose fatty acid ester, a milk component, a sugar, and an oil and fat. The sucrose fatty acid ester has a hydrophilic-lipophilic balance (HLB) value of 1 to 9, and the oil and fat has an iodine value of 50 or more. The content of the milk component in the oil and fat composition is 10% by mass or more.

[0014] Here, the iodine value of the fat or oil is 50 or more, which means that the amount of iodine (I) that can be added to 100 g of fat or oil is 50 or more. ２) is 50 g or more, and the larger this value, the higher the degree of unsaturation of the fatty acids constituting the oils and fats. That is, by containing an oil or fat having an iodine value of 50 or more, the oil and fat composition according to the present embodiment is fluid or viscous even at room temperature. Note that the iodine value of an oil or fat is one index of the fluidity and viscosity of an oil or fat composition at room temperature, and there are other factors that affect the fluidity and viscosity. However, since the iodine value of an oil or fat can be said to be a major index, if the iodine value of the contained oil or fat is 50 or more, it can usually be said that the oil or fat composition has fluidity and viscosity even at room temperature.

[0015] Such fat and oil compositions having an iodine value of 50 or higher tend to harden, particularly when the milk component content is high, making it difficult to maintain softness and fluidity at room temperature after baking. This problem is particularly pronounced when the milk component content is 10% by mass or more. However, even when the milk component content is high, the fat and oil composition according to the present embodiment uses a sucrose fatty acid ester having a hydrophilic-lipophilic balance (HLB) value of 1 to 9, which prevents hardening after baking and allows fluidity to be maintained, thereby solving the above problem.

[0016] Although the mechanism of action that produces the above-mentioned effects is not clear, it is thought that the causes of hardening after baking in oil and fat compositions containing a large amount of milk components may be (i) denaturation of proteins contained in the milk components, (ii) separation of oil and fat due to a decrease in the dispersion stability of each component in the oil and fat composition during baking, or (iii) caramelization of sugars in the oil and fat composition.

[0017] Therefore, first, it is believed that the monoester component contained in sucrose fatty acid esters is effective in inhibiting the denaturation of proteins (i) above. Furthermore, it is believed that the diester component contained in sucrose fatty acid esters is effective in inhibiting the separation of fats and oils (ii) above. Furthermore, it is believed that sucrose fatty acid esters with high HLB values ​​are effective in preventing the caramelization of sugars (iii) above. This is because sucrose fatty acid esters with high HLB values ​​retain moisture, which is a cause of caramelization. On the other hand, sucrose fatty acid esters with high HLB values ​​have a structure closer to sugar, and therefore have the contradictory property of contributing to association and thickening in the baked fat and oil composition. Therefore, it is necessary to add sucrose fatty acid esters with high HLB values ​​in a balanced manner.

[0018] In light of these, it is believed that the use of sucrose fatty acid esters having an HLB value of 1 to 9 can resolve some of the conflicting causes of hardening due to baking, since the main components are monoesters and diesters and the tendency to associate and thicken due to baking is small, thereby solving the problems of the present invention.

[0019] <Sucrose Fatty Acid Ester> The sucrose fatty acid ester in this embodiment has a hydrophile-lipophile balance (HLB) value of 1 to 9. Here, the sucrose fatty acid ester is a compound in which some of the eight hydroxyl groups in a sucrose molecular skeleton are esterified with a fatty acid hydrocarbon group. The sucrose fatty acid ester functions as an emulsifier and, as described above, can suppress hardening after baking in an oil and fat composition containing a large amount of dairy components. The sucrose fatty acid ester may contain one type or two or more types.

[0020] The HLB value of the sucrose fatty acid ester in this embodiment is 1 to 9, and more preferably 2 to 7. Here, from the viewpoint of suppressing protein denaturation during baking, the HLB value is preferably 1 or more, more preferably 2 or more, and even more preferably 3 or more. Furthermore, from the viewpoint of suppressing burning during baking, the HLB value is preferably 3 or more, and more preferably 4 or more. Furthermore, from the viewpoint of suppressing association and thickening of the baked oil and fat composition, the HLB value is preferably 9 or less, more preferably 8 or less, even more preferably 7 or less, and particularly preferably 5 or less. Note that the HLB value in this specification refers to the relative strength of hydrophilicity and lipophilicity of surfactant molecules, and is a quantitative representation of the balance between them. A higher HLB value means higher hydrophilicity, and a lower HLB value means higher lipophilicity.

[0021] When the oil-and-fat composition according to the present embodiment contains multiple sucrose fatty acid esters, the HLB value of the sucrose fatty acid esters is an average value. For example, when an oil-and-fat composition containing an equal amount by mass of an ester with an HLB value of 2 and an ester with an HLB value of 16 is contained, the average HLB value is 9. When an oil-and-fat composition containing an oil-and-fat composition with an HLB value of 2 and an ester with an HLB value of 16 is contained in a ratio of 6:4 by mass, the average HLB value is 2 x 0.6 + 16 x 0.4 = 7.6.

[0022] That is, the oil and fat composition according to the present embodiment is not limited to one containing a single sucrose fatty acid ester. Furthermore, the oil and fat composition may contain sucrose fatty acid esters having an HLB value outside the range of 1 to 9, as long as the average HLB value is 1 to 9. However, since these sucrose fatty acid esters only contribute little to improving the fluidity, and taking into account the influence of sucrose fatty acid esters on the taste of the oil and fat composition, it is preferable not to contain sucrose fatty acid esters having an HLB value outside the range of 1 to 9, from the viewpoint of reducing the total amount of sucrose fatty acid esters added.

[0023] In view of compatibility with the oil or fat composition, the sucrose fatty acid ester in this embodiment preferably has a constituent fatty acid having 12 to 22 carbon atoms. The constituent fatty acid may be a saturated fatty acid or an unsaturated fatty acid. That is, the constituent fatty acid of the sucrose fatty acid ester is preferably a saturated fatty acid or an unsaturated fatty acid having 12 to 22 carbon atoms.

[0024] From the viewpoint of compatibility with the oil or fat composition, the carbon number of the constituent fatty acid is preferably 12 or more, more preferably 14 or more, and even more preferably 16 or more. From the viewpoint of compatibility with the oil or fat composition, the carbon number is preferably 22 or less, more preferably 20 or less, and even more preferably 18 or less.

[0025] Preferred constituent fatty acids include lauric acid (12 carbon atoms), tridecanoic acid (13 carbon atoms), myristic acid (14 carbon atoms), myristoleic acid (14 carbon atoms), pentadecanoic acid (15 carbon atoms), pentadecenoic acid (15 carbon atoms), palmitic acid (16 carbon atoms), palmitoleic acid (16 carbon atoms), marigaric acid (17 carbon atoms), heptadecenoic acid (17 carbon atoms), stearic acid (18 carbon atoms), oleic acid (18 carbon atoms), linoleic acid (18 carbon atoms), α-linolenic acid ( Examples of the α-linolenic acid include α-linolenic acid (18 carbon atoms), γ-linolenic acid (18 carbon atoms), arachidic acid (20 carbon atoms), eicosenoic acid (20 carbon atoms), eicosadienoic acid (20 carbon atoms), eicosatrienoic acid (20 carbon atoms), arachidonic acid (20 carbon atoms), eicosapentaenoic acid (20 carbon atoms), behenic acid (22 carbon atoms), erucic acid (22 carbon atoms), docosadienoic acid (22 carbon atoms), docosahexaenoic acid (22 carbon atoms), lignoceric acid (24 carbon atoms), and selacholeic acid (24 carbon atoms). Among these, lauric acid, palmitic acid, stearic acid, oleic acid, linoleic acid, α-linolenic acid, γ-linolenic acid, arachidic acid, behenic acid, and erucic acid are preferred, and lauric acid, palmitic acid, stearic acid, oleic acid, behenic acid, and erucic acid are more preferred.

[0026] Examples of commercially available sucrose fatty acid esters for use in this embodiment include sucrose laurates such as Ryoto (trademark) Sugar Ester L-195 (manufactured by Mitsubishi Chemical Corporation), sucrose stearates such as Ryoto (trademark) Sugar Ester S-270, S-370, S-470, S-570, S-770, and S-970 (all manufactured by Mitsubishi Chemical Corporation), sucrose oleate esters such as Ryoto (trademark) Sugar Ester O-170 (manufactured by Mitsubishi Chemical Corporation), sucrose erucate esters such as Ryoto (trademark) Sugar Ester ER-290 (manufactured by Mitsubishi Chemical Corporation), and sucrose behenate esters such as Ryoto (trademark) Sugar Ester B-370 (manufactured by Mitsubishi Chemical Corporation). Among these, sucrose stearate, sucrose oleate, and sucrose erucate ester are preferred, with sucrose stearate being more preferred.

[0027] The content of the sucrose fatty acid ester having an HLB value of 1 to 9 in the oil-and-fat composition according to this embodiment is preferably 0.01 to 1% by mass. From the viewpoint of suppressing hardening of the oil-and-fat composition during baking, the content is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.2% by mass or more, and even more preferably 0.3% by mass or more. From the viewpoint of suppressing hardening of the oil-and-fat composition during baking, the content is preferably 1% by mass or less, more preferably 0.9% by mass or less, and even more preferably 0.8% by mass or less. When the oil-and-fat composition according to this embodiment contains two or more sucrose fatty acid esters, the total content thereof is preferably within the above range.

[0028] The content of the sucrose fatty acid ester having an HLB value of 1 to 9 in the oil and fat composition according to this embodiment relative to the total milk solids is preferably 0.001 to 0.1% by mass. From the viewpoint of suppressing hardening of the oil and fat composition during baking, the content is preferably 0.01% by mass or more, more preferably 0.02% by mass or more, and even more preferably 0.03% by mass or more. Furthermore, from the viewpoint of suppressing hardening of the oil and fat composition during baking, the content is preferably 0.1% by mass or less, more preferably 0.09% by mass or less, and even more preferably 0.08% by mass or less. When the oil and fat composition according to this embodiment contains two or more types of sucrose fatty acid esters, the total content thereof is preferably within the above range.

[0029] <Other emulsifiers> The oil and fat composition according to the present embodiment may further contain other emulsifiers in addition to the sucrose fatty acid ester. The other emulsifiers may be conventionally known ones, such as lecithin, lysolecithin, enzymatically decomposed lecithin, polyglycerol condensed ricinoleic acid ester, polyglycerol fatty acid ester, sorbitan fatty acid ester, etc. These may be used alone or in combination of two or more.

[0030] As the other emulsifier, for example, lecithin is preferred from the viewpoint of chocolate production, and sorbitan fatty acid ester is preferred from the viewpoint of bloom suppression.

[0031] When the oil-and-fat composition according to the present embodiment further contains other emulsifiers, the total content of the other emulsifiers in the oil-and-fat composition is preferably 0.1 to 2.0% by mass. From the viewpoint of optimally obtaining the effects of the other emulsifiers, the content is preferably 0.1% by mass or more, more preferably 0.15% by mass or more, and even more preferably 0.2% by mass or more. Furthermore, from the viewpoint of obtaining a good thickening suppression effect, the content is preferably 2.0% by mass or less, more preferably 1.9% by mass or less, and even more preferably 1.8% by mass or less.

[0032] In the oil-and-fat composition according to this embodiment, the total content of the sucrose fatty acid ester and the other emulsifier is preferably 0.1 to 4.0% by mass. From the viewpoint of optimally obtaining the effects of the emulsifier, the content is preferably 0.1% by mass or more, more preferably 0.15% by mass or more, and even more preferably 0.2% by mass or more. From the viewpoint of obtaining a good thickening-inhibiting effect, the content is preferably 4.0% by mass or less, more preferably 3.9% by mass or less, and even more preferably 3.8% by mass or less.

[0033] <Milk Component> The oil and fat composition according to this embodiment contains 10% by mass or more of a milk component. When the oil and fat composition is a chocolate, the inclusion of a milk component can result in milk chocolate or white chocolate. The inclusion of a milk component makes the composition more likely to harden upon baking, making it difficult to maintain softness and fluidity at room temperature after baking; this is particularly noticeable when the milk component content is 10% by mass or more. Thus, even when maintaining fluidity is significantly difficult, the oil and fat composition according to this embodiment can suppress hardening after baking and maintain good fluidity.

[0034] Examples of milk components include sodium caseinate, whey protein (whey powder), milk sugar (lactose), milk fat, etc. In this embodiment, the milk component preferably contains at least one selected from the group consisting of sodium caseinate, whey protein (whey powder), and milk sugar (lactose), and may contain two or more, or may contain all three. From the viewpoint of obtaining a good chocolate flavor as an oil and fat composition, it is preferable that the oil and fat composition contains all three of the above.

[0035] The total content of milk components in the oil and fat composition according to this embodiment is 10% by mass or more, but may be 10 to 40% by mass. From the viewpoint of a unique milky texture and flavor, the total content may be 12% by mass or more, or 15% by mass or more. Furthermore, from the viewpoint of suppressing an increase in viscosity due to moisture absorption or direct incorporation of water, the total content may be 40% by mass or less, or 35% by mass or less.

[0036] The above-mentioned milk components can be contained in the fat or oil composition by using, for example, whole milk powder or skim milk powder as a raw material. Whole milk powder and skim milk powder usually contain sodium caseinate, whey protein (whey powder), and lactose as milk components, and whole milk powder also contains milk fat.

[0037] The milk fat content in whole milk powder is, for example, about 23 to 42% by mass. The content may be, for example, 23% by mass or more, 25% by mass or more, 26% by mass or more, 42% by mass or less, 40% by mass or less, 35% by mass or less, or 28% by mass or less.

[0038] When whole milk powder is added as a raw material to incorporate a milk component, the proportion of whole milk powder added may be 5 to 30% by mass of the resulting fat or oil composition. Here, the proportion may be 5% by mass or more, 7% by mass or more, 10% by mass or more, 30% by mass or less, 29% by mass or less, or 28% by mass or less.

[0039] When skim milk powder is added as a raw material to incorporate a milk component, the proportion of skim milk powder added may be 3 to 20% by mass of the resulting oil / fat composition. Here, the proportion may be 3% by mass or more, 4% by mass or more, or 5% by mass or more, or 20% by mass or less, 19% by mass or less, 18% by mass or less, or 16% by mass or less.

[0040] When whole milk powder and skim milk powder are both added as raw materials to contain milk components, the addition ratio to the obtained oil / fat composition may be, for example, 5 to 30% by mass of whole milk powder and 3 to 20% by mass of skim milk powder.

[0041] <Sugars> The oil and fat composition according to this embodiment contains sugars. The sugars may include sugar alcohols.

[0042] The sugars used in this embodiment may be any known sugar, for example, white sugar, granulated sugar, sucrose (sugar, powdered sugar), liquid sugar, honey, glucose, fructose, brown sugar, brown sugar, maltose, lactose, cyclodextrin, enzyme-saccharified starch syrup, acid-saccharified starch syrup, reduced starch syrup, reduced sugar polydextrose, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, isomerized liquid sugar, Examples of such sugars include sucrose-bound starch syrup, oligosaccharides, xylose, trehalose, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, xylooligosaccharides, arabinose, palatinose oligosaccharides, agarooligosaccharides, chitin oligosaccharides, lactosaccharose oligosaccharides, hemicellulose, molasses, isomaltooligosaccharides, maltooligosaccharides, coupling sugar, raffinose, lactulose, theanderoligosaccharides, and gentiooligosaccharides. These may be used alone or in combination. Among these, sucrose is preferred from the viewpoint of taste, and lactose is more preferred from the viewpoint of flavor. It is also preferred to include sugar, and it is also preferred to use sugar and lactose in combination.

[0043] The total content of sugars in the oil and fat composition according to this embodiment is not particularly limited, but may be, for example, more than 0% by mass and not more than 60% by mass, or may be 20 to 60% by mass. Here, the content is not particularly limited as long as it is more than 0% by mass, but from the viewpoint of imparting a suitable sweetness, it may be 20% by mass or more, or 25% by mass or more. Furthermore, from the viewpoint of maintaining a more suitable flavor, the content may be 60% by mass or less, or 55% by mass or less.

[0044] <Oil and fat> The oil and fat composition according to this embodiment contains an oil and fat, and the iodine value thereof is not less than 50. By containing an oil and fat having an iodine value of not less than 50, the oil and fat composition according to this embodiment has fluidity and viscosity even at room temperature, and is suitable for foods in which the oil and fat composition is wrapped in a filling of confectionery or bakery dough and then baked.

[0045] The iodine value of the fat or oil in this embodiment may be 50 or more, but may also be 50 to 190. From the viewpoint of the fluidity and viscosity of the fat or oil composition at room temperature, the iodine value may be 50 or more, 52 or more, or 54 or more. Furthermore, from the viewpoint of oxidative deterioration, the iodine value may be 190 or less, 150 or less, 140 or less, or 130 or less. The iodine value of the fat or oil in this specification can be measured by the method described in the Standard Analysis Test Methods for Fats and Oils. Even when the fat or oil in this embodiment is a mixed fat or oil containing multiple fats and oils, the iodine value can be measured by the same method as above.

[0046] The oils and fats may be used alone or in combination of two or more kinds. When two or more kinds are used in combination, the iodine value of the mixed oils and fats should be 50 or more.

[0047] The fats and oils in this embodiment preferably have a solid fat content (SFC value) at 10°C of 5 to 45%. Here, from the viewpoint of a soft texture at room temperature, the SFC value is preferably 45% or less, more preferably 42% or less, and even more preferably 40% or less, the lower the better. Therefore, the lower limit is not particularly limited, but the SFC value may be, for example, 3% or more, 5% or more, or 7% or more. The fats and oils in this embodiment preferably have a solid fat content (SFC value) at 20°C of 0 to 15%. Here, from the viewpoint of a soft texture at room temperature, the SFC value is preferably 15% or less, more preferably 12% or less, and even more preferably 10% or less, the lower the better. Therefore, the lower limit is not particularly limited and may be 0%, but the SFC value may be, for example, 1% or more, 2% or more, or 3% or more. The fats and oils in this embodiment preferably have a solid fat content (SFC value) at 15°C of 2 to 25%. Here, from the viewpoint of a soft texture at room temperature, the SFC value is preferably 25% or less, more preferably 22% or less, and even more preferably 20% or less, the lower the better. Therefore, the lower limit is not particularly limited, but the SFC value may be, for example, 1% or more, 3% or more, or 5% or more. In this specification, the solid fat content (SFC value) is a value measured in accordance with IUPAC method 2.150a Solid Content Determination in Fats by NMR.

[0048] The oil and fat in this embodiment preferably has a solid fat content (SFC value) at 10° C. of 5 to 45% and a solid fat content (SFC value) at 20° C. of 0 to 15%, also preferably a solid fat content (SFC value) at 10° C. of 5 to 45% and a solid fat content (SFC value) at 15° C. of 2 to 25%, and also preferably a solid fat content (SFC value) at 20° C. of 0 to 15% and a solid fat content (SFC value) at 15° C. of 2 to 25%. Furthermore, it is more preferable that the solid fat content (SFC value) at 10° C. is 5 to 45%, the solid fat content (SFC value) at 20° C. is 0 to 15%, and the solid fat content (SFC value) at 15° C. is 2 to 25%.

[0049] The content of the oil or fat in the oil or fat composition according to this embodiment is preferably 10 to 50% by mass, more preferably 10 to 45% by mass. From the viewpoint of melt-in-the-mouth texture, the content is preferably 10% by mass or more, more preferably 20% by mass or more, even more preferably 25% by mass or more, and even more preferably 30% by mass or more. From the viewpoint of viscosity, the content is preferably 50% by mass or less, more preferably 45% by mass or less, and even more preferably 40% by mass or less. When two or more types of oil or fat are contained, it is preferable that the total content thereof falls within the above range.

[0050] In this embodiment, any known oil or fat can be used as long as it has an iodine value of 50 or more. The oil or fat may be a vegetable oil, an animal oil, a processed oil, or the like. Among these, the oil or fat preferably contains at least one of a vegetable oil and an animal oil, and it is also preferable to contain a vegetable oil or fat. Examples of the vegetable oil or fat include palm oil, coconut oil, cocoa butter, shea butter, monkey fat, illipe fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, kokum oil, mango oil, coconut oil, and palm kernel oil. Examples of the animal oil or fat include fish oil, beef tallow, lard, and milk fat. Examples of the processed oil or fat include oils obtained by fractionating, hardening (hydrogenating), transesterifying, or the like, vegetable oil or animal oil or fat.

[0051] Among these, from the viewpoint of fluidity, the fats and oils preferably include at least one selected from the group consisting of palm oil, rapeseed oil, soybean oil, sunflower oil, rice bran oil, and cocoa butter, more preferably palm oil, rapeseed oil, soybean oil, and sunflower oil, and even more preferably palm oil and rapeseed oil. Among palm oils, palm oil, palm olein, palm midfraction, and palm superolein are particularly preferred from the viewpoint of fluidity. Furthermore, a combination of palm oil and rapeseed oil is also preferred from the viewpoint of fluidity, and a combination of palm olein and rapeseed oil is more preferred.

[0052] The fats and oils in this embodiment include not only fats and oils directly blended as fats and oils but also fats and oils derived from oil-containing raw materials, such as cocoa mass, cocoa powder, and whole milk powder, and examples of fats and oils derived from oil-containing raw materials include cocoa butter derived from cocoa mass or cocoa powder, and fats and oils derived from whole milk powder.

[0053] <Other Components> The oil-and-fat composition according to this embodiment may further contain other components in addition to those described above. Conventionally known components can be used as the other components. Examples of other components include cocoa components (cocoa solids) other than cocoa butter, which correspond to oils and fats, flavorings, seed agents, antioxidants, coloring agents, various powders, starches, etc. These may be used alone or in combination of two or more.

[0054] The total content of the other components in the oil or fat composition according to this embodiment is not particularly limited, but may be, for example, 0 to 30% by mass, or more than 0% by mass but not more than 30% by mass.

[0055] <Uses> The oil-and-fat composition according to this embodiment can be suitably inhibited from hardening after baking and cooling to room temperature. Specifically, it is preferable that the oil-and-fat composition does not harden even after baking at 180°C for 5 to 25 minutes and cooling to room temperature. This means that the oil-and-fat composition does not harden even after baking at 180°C for at least 5 minutes and cooling, and more preferably does not harden even after baking at 180°C for 25 minutes and cooling. Here, "not hardening" means that the oil-and-fat composition has fluidity, and in one embodiment, the viscosity can be measured with a viscometer. In another embodiment, for example, the evaluation index for "fluidity" at 25°C can be determined to be "◎: The oil-and-fat composition flows smoothly in threads from the entire fractured surface, which is very good," "○: The oil-and-fat composition flows smoothly in threads from part of the fractured surface, which is fluid and good," or "△: The oil-and-fat composition flows from the fractured surface, and there is some fluidity, but not much." Among these, the condition of "◎: The oil and fat composition flows out smoothly in threads from the entire fractured surface, which is very good" or "○: The oil and fat composition flows out smoothly in threads from a part of the fractured surface, which shows good fluidity" is preferred, and the condition of "◎: The oil and fat composition flows out smoothly in threads from the entire fractured surface, which is very good" is more preferred.

[0056] The oil-and-fat composition according to the present embodiment is suitable for use as chocolates. Here, the term "chocolates" is not limited by the "Fair Competition Code for Labeling of Chocolates" (National Chocolate Industry Fair Trade Council) or other legal provisions, but refers to products produced using edible oils and sugars as main ingredients, with cocoa components (cocoa mass, cocoa powder, etc.), dairy products, flavorings, emulsifiers, etc. added as necessary, and through chocolate production processes (all or some of mixing, pulverization, refining, molding, cooling, etc.). That is, the oil-and-fat composition according to the present embodiment preferably contains a cocoa component, and more preferably is a chocolate containing a cocoa component.

[0057] That is, the oil-and-fat composition according to the present embodiment is preferably used in chocolates, and the present invention also relates to chocolates containing the oil-and-fat composition according to the present embodiment. As the chocolates, milk chocolate, white chocolate, and colored chocolate are preferred because the oil-and-fat composition contains milk components and sugars.

[0058] The oil-and-fat composition according to the present embodiment may be eaten as is, but may also be used as a filling due to the above-mentioned characteristics. Specifically, the oil-and-fat composition may be used in foods in which the oil-and-fat composition is filled in confectionery or bakery dough and then baked. Furthermore, the oil-and-fat composition may be used not only in fillings but also as toppings or coatings. That is, the food according to the present embodiment is preferably one containing the above-mentioned oil-and-fat composition, and specifically, more preferably a food in which dough is filled with the oil-and-fat composition.

[0059] As described above, the oil and fat composition according to this embodiment, and chocolates and foods containing the oil and fat composition can be prevented from hardening after baking and can maintain fluidity.

[0060] That is, an example of a method according to this embodiment is a method for suppressing hardening of an oil and fat composition after baking, by further adding a sucrose fatty acid ester having an average hydrophilic-lipophilic balance (HLB) value of 1 to 9 to an oil and fat composition containing a milk component, a sugar, and an oil or fat, wherein the milk component content is 10% by mass or more and the iodine value of the oil or fat is 50 or more. More preferably, the oil and fat composition further contains a cocoa component. The method for suppressing hardening after baking can also be said to be a method for maintaining the fluidity of the oil and fat composition after baking.

[0061] <<Method for Producing Oil and Fat Composition>> The method for producing the oil and fat composition according to this embodiment is not particularly limited as long as it can produce the oil and fat composition described above in <<Oil and Fat Composition>>.

[0062] One embodiment of the method for producing the oil and fat composition according to the present embodiment includes the following steps: mixing a sucrose fatty acid ester having a hydrophilic-lipophilic balance (HLB) value of 1 to 9, a milk component, a sugar, and an oil and fat, wherein the content of the milk component in the oil and fat composition is 10% by mass or more, and the iodine value of the oil and fat is 50 or more.

[0063] One aspect of the method for producing a food product according to this embodiment includes a production method comprising the following steps: obtaining an oil and fat composition by mixing a sucrose fatty acid ester having a hydrophilic lipophilic balance (HLB) value of 1 to 9, a milk component, a sugar, and an oil and fat; and baking the oil and fat composition, wherein the content of the milk component in the oil and fat composition is 10% by mass or more, and the iodine value of the oil and fat is 50 or more. It is more preferable to further mix a cocoa component in the step of obtaining the oil and fat composition.

[0064] It is also preferable to further include the following step between the step of obtaining the oil or fat composition and the step of baking the oil or fat composition: a step of enveloping the oil or fat composition in a dough. In this case, in the subsequent step of baking the oil or fat composition, the dough enveloping the oil or fat composition is also baked.

[0065] In the step of mixing the components to obtain the oil or fat composition, the sucrose fatty acid ester may be directly added to the oil or fat to dissolve or disperse it, or may be mixed with other raw materials such as milk components and sugars and then added to the oil or fat to dissolve or disperse it. The order in which these raw materials are mixed or added is not particularly limited, and any conventionally known method can be used.

[0066] The sucrose fatty acid esters, milk components, sugars, and fats and oils described above can be those described in the "Sucrose fatty acid esters," "Milk components," "Sugars," and "Fats and oils" sections, respectively, and the same applies to preferred embodiments. Furthermore, the other emulsifiers and other components described in the "Other emulsifiers" and "Other components" sections can be used, and the same applies to preferred embodiments. Furthermore, as described above, it is also preferred that the product further contains a cocoa component.

[0067] When the oil and fat composition is used in chocolates, the method for producing chocolates usually includes all or some of a mixing step, a pulverizing step, a refining step, a molding step, and a cooling step. In the production method according to the present embodiment, for example, in at least one of the mixing step and the refining step, it is preferable to directly add the sucrose fatty acid ester to the oil and fat to dissolve or disperse it, or to add the sucrose fatty acid ester to another solid raw material and then dissolve or disperse it in the oil and fat.

[0068] By adding (dissolving or dispersing) the above-mentioned sucrose fatty acid ester to fats and oils, either directly or after adding it to other solid raw materials, the sucrose fatty acid ester becomes more easily mixed uniformly in the fat and oil composition, and as a result, a fat and oil composition with extremely high homogeneity is obtained.

[0069] The present invention will be explained in more detail below by way of examples, but the present invention is not limited to the following examples as long as it does not depart from the gist of the invention.

[0070] Example 1-1: 29.10% by mass of a palm olein and rapeseed oil mixture, 18.00% by mass of cocoa powder, 10.00% by mass of skim milk powder, 31.90% by mass of sugar, 10.00% by mass of lactose, 0.40% by mass of lecithin, and 0.60% by mass of a sucrose fatty acid ester (a saturated fatty acid having an HLB value of 4 and an 18-carbon fatty acid content) were mixed in a mixer, and then the mixture was poured into a melange and refined to obtain a chocolate fat composition. The oil content of the resulting fat composition was 31.08% by mass. The fat content, iodine value, and solid fat content (SFC value) of the fats and oils were as shown in Table 1.

[0071] Examples 1-2 and 1-3 Oil and fat compositions in the form of chocolate were obtained in the same manner as in Example 1-1, except that the sucrose fatty acid ester used was an unsaturated fatty acid having an HLB value of 1 and a constituent fatty acid with 18 carbon atoms (Example 1-2) and an unsaturated fatty acid having an HLB value of 2 and a constituent fatty acid with 22 carbon atoms (Example 1-3). The oil content in each of the obtained oil and fat compositions was 30.89% by mass.

[0072] Evaluation: Fluidity 8.5 g of the oil and fat compositions obtained in Examples 1-1 to 1-3 were filled into 10 g of cookie dough and baked in an oven at 180°C for 12 minutes. The cookies were then naturally cooled to obtain cookies. The obtained cookies were stored at 25°C for one day, and the state of the oil and fat composition on the cut surface of the cookies was visually observed and evaluated. The cookie dough contained 100.0 parts by mass of soft flour, 70.0 parts by mass of margarine, 30.0 parts by mass of sugar (white sugar), and 0.5 parts by mass of baking powder. The results are shown in Table 1, and the evaluation criteria for fluidity were as follows: Flowability: ◎: The oil and fat composition flows out smoothly in threads from the entire fractured surface, which is very good. ○: The oil and fat composition flows out smoothly in threads from part of the fractured surface, which shows good flowability. △: The oil and fat composition flows out from the fractured surface, and there is little flowability. ×: The fractured surface is solidified, which shows no flowability, and is poor. If the flowability is evaluated as ◎ or ○, it can be determined that the oil and fat composition can suitably suppress hardening after baking, and even △ is an acceptable level.

[0073] <Evaluation: Burning> In addition to evaluating fluidity, the state of the oil and fat composition on the cut surface of the cookies was visually observed to evaluate burning. The results are shown in Table 1, and the evaluation criteria for burning were as follows. Burning ○: No burning, very good △: Some burning, but good ×: Some burning, poor In addition, an overall evaluation was made based on the results of both fluidity and burning, using the following evaluation criteria. The results are shown in Table 1. Overall evaluation ○: Good if burning is ○ or △, and good if fluidity is ◎, ○, or △ ×: Poor if at least one of fluidity and burning is ×

[0074]

[0075] Example 2-1: 29.10 parts by mass of a palm olein and rapeseed oil mixture, 18.00 parts by mass of cocoa powder, 10.00 parts by mass of skim milk powder, 42.50 parts by mass of sugar, 0.40 parts by mass of lecithin, and 0.60 parts by mass of a sucrose fatty acid ester (an unsaturated fatty acid having an HLB value of 2 and a carbon number of 22 in the constituent fatty acid) were mixed in a mixer, and then the mixture was poured into a melange and refined to obtain a chocolate fat composition. The oil content of the resulting fat composition was 30.89% by mass. The fat content, iodine value, and solid fat content (SFC value) of the fats and oils were as shown in Table 2.

[0076] Example 2-2 An oil and fat composition in the form of chocolate was obtained in the same manner as in Example 2-1, except that the sucrose fatty acid ester used was an unsaturated fatty acid ester having an HLB value of 1 and a constituent fatty acid with a carbon number of 18. The oil content in the obtained oil and fat composition was 30.89% by mass.

[0077] Comparative Example 2-1 An oil and fat composition for chocolate was obtained in the same manner as in Example 2-1, except that no sucrose fatty acid ester was added. The oil content in the obtained oil and fat composition was 31.08% by mass.

[0078] Comparative Example 2-2 An oil and fat composition in the form of chocolate was obtained in the same manner as in Example 2-1, except that the sucrose fatty acid ester used was a saturated fatty acid ester having an HLB value of 16 and a constituent fatty acid with a carbon number of 18. The oil content in the obtained oil and fat composition was 30.89% by mass.

[0079] Evaluation: Fluidity, Burning, and Overall Evaluation: As in Example 1-1, the cookies prepared and stored in Examples 2-1, 2-2, Comparative Examples 2-1, and 2-2 were evaluated for fluidity, burning, and overall evaluation. The evaluation criteria for each evaluation were the same as above. The results are shown in Table 2.

[0080]

[0081] Example 3-1: 29.10 parts by mass of a palm olein and rapeseed oil mixture, 8.00 parts by mass of whole milk powder, 10.00 parts by mass of skim milk powder, 42.50 parts by mass of sugar, 10.00 parts by mass of lactose, 0.40 parts by mass of lecithin, and 0.60 parts by mass of a sucrose fatty acid ester (a saturated fatty acid having an HLB value of 4 and an 18-carbon fatty acid component) were mixed in a mixer, and then the mixture was poured into a melange and refined to obtain a chocolate fat composition. The oil content of the resulting fat composition was 30.91% by mass. The fat content, iodine value, and solid fat content (SFC value) of the fats and oils were as shown in Table 3.

[0082] Examples 3-2 to 3-5, Comparative Example 3-1 Chocolate oil and fat compositions were obtained in the same manner as in Example 3-1, except that the sucrose fatty acid ester used was an unsaturated fatty acid having an HLB value of 2 and a constituent fatty acid having 22 carbon atoms (Example 3-2), a saturated fatty acid having an HLB value of 5 and a constituent fatty acid having 18 carbon atoms (Example 3-3), a saturated fatty acid having an HLB value of 7 and a constituent fatty acid having 18 carbon atoms (Example 3-4), a saturated fatty acid having an HLB value of 3 and a constituent fatty acid having 18 carbon atoms (Example 3-5), or a saturated fatty acid having an HLB value of 16 and a constituent fatty acid having 18 carbon atoms (Comparative Example 3-1). The oil content in each of the obtained oil and fat compositions was 30.91% by mass.

[0083] Comparative Example 3-2 An oil and fat composition for chocolate was obtained in the same manner as in Example 3-1, except that 0.15 parts by mass of polyglycerol condensed ricinoleate (PGPR) was added instead of the sucrose fatty acid ester. The oil content in the obtained oil and fat composition was 30.91% by mass.

[0084] Evaluation: Fluidity, Burning, and Overall Evaluation: As in Example 1-1, the cookies prepared and stored in Examples 3-1 to 3-5, Comparative Examples 3-1, and 3-2 were evaluated for fluidity, burning, and overall evaluation. The evaluation criteria for each evaluation were the same as above. The results are shown in Table 3.

[0085]

[0086] Example 4-1: 29.10 parts by mass of a palm olein and rapeseed oil mixture, 8.00 parts by mass of whole milk powder, 10.00 parts by mass of skim milk powder, 42.50 parts by mass of sugar, 10.00 parts by mass of lactose, 0.40 parts by mass of lecithin, and 0.60 parts by mass of a sucrose fatty acid ester (a saturated fatty acid having an HLB value of 5 and an 18-carbon fatty acid component) were mixed in a mixer, then poured into a melange and refined to obtain a chocolate fat composition. The oil content of the resulting fat composition was 30.91% by mass. The fat content, iodine value, and solid fat content (SFC value) of the fats and oils were as shown in Table 4.

[0087] Examples 4-2 to 4-5, Comparative Example 4-1 Chocolate oil and fat compositions were obtained in the same manner as in Example 4-1, except that the sucrose fatty acid ester used was a saturated fatty acid having an HLB value of 7 and containing 18 carbon atoms in the constituent fatty acid (Example 4-2), an unsaturated fatty acid having an HLB value of 2 and containing 22 carbon atoms in the constituent fatty acid (Example 4-3), a saturated fatty acid having an HLB value of 1 and containing 18 carbon atoms in the constituent fatty acid (Example 4-4), an unsaturated fatty acid having an HLB value of 1 and containing 18 carbon atoms in the constituent fatty acid (Example 4-5), or a saturated fatty acid having an HLB value of 16 and containing 18 carbon atoms in the constituent fatty acid (Comparative Example 4-1). The oil content in each of the obtained oil and fat compositions was 30.91% by mass.

[0088] Comparative Example 4-2 An oil and fat composition for chocolate was obtained in the same manner as in Example 4-1, except that no sucrose fatty acid ester was added. The oil content in the obtained oil and fat composition was 30.91% by mass.

[0089] Comparative Example 4-3 An oil and fat composition for chocolate was obtained in the same manner as in Example 4-1, except that 0.15 parts by mass of polyglycerol condensed ricinoleate (PGPR) was added instead of the sucrose fatty acid ester. The oil content in the obtained oil and fat composition was 30.91% by mass.

[0090] Evaluation: Burning and Fluidity 8.5 g of the oil and fat compositions obtained in Examples 4-1 to 4-5 and Comparative Examples 4-1 to 4-3 were filled into 10 g of cookie dough and baked in an oven at 180°C for 10 minutes. The cookies were then naturally cooled to obtain cookies. The obtained cookies were stored at 25°C for 1 day, and the state of the oil and fat composition on the cut surface of the cookies was visually observed and evaluated. The cookie dough consisted of 100.0 parts by mass of soft flour, 70.0 parts by mass of margarine, 30.0 parts by mass of sugar (white sugar), and 0.5 parts by mass of baking powder. The results are shown in Table 4, and the evaluation criteria for fluidity, burning, and overall evaluation were the same as above.

[0091]

[0092] From the above results, it was found that the hardening of fats and oils after baking can be suitably suppressed by adding a sucrose fatty acid ester having an HLB value of 1 to 9 to a fat and oil composition having an iodine value of 50 or more and containing 10% by mass or more of a milk component.

[0093] Although the present invention has been described in detail and with reference to specific embodiments, it will be apparent to those skilled in the art that various changes and modifications can be made without departing from the spirit and scope of the present invention. This application is based on a Japanese patent application (Patent Application No. 2024-150720) filed on September 2, 2024, the contents of which are incorporated herein by reference.

[0094] According to the present invention, hardening of the oil and fat composition after baking can be suitably suppressed. Therefore, although the application is not particularly limited, it is particularly suitable for use as a filling, for example, in foods in which the oil and fat composition (or chocolates) is filled in confectionery or bakery dough and then baked. Furthermore, the oil and fat composition may be used not only for fillings but also for toppings and coatings. Examples of such foods include dried foods such as dried fruits and nuts, and bakery foods. Examples of bakery foods include Western confectionery such as choux pastry, pies, and waffles; sponge cakes such as shortcake, roll cake, decorated cake, torte, and chiffon cake; butter cakes such as pound cake, fruit cake, madeleine, baumkuchen, and castella; baked goods such as biscuits, cookies, crackers, pretzels, wafers, sables, langue de chat, macarons, and rusks; and breads such as white bread, sweet buns, French bread, stollen, brioche, donuts, Danish pastries, and croissants.

Claims

1. An oil and fat composition comprising a sucrose fatty acid ester having a hydrophilic-lipophilic balance (HLB) value of 1 to 9, a milk component, a sugar, and an oil and fat, wherein the milk component content is 10% by mass or more, and the iodine value of the oil and fat is 50 or more.

2. The fat or oil composition according to claim 1, which contains a cocoa component.

3. The oil or fat composition according to claim 1, wherein the content of the sucrose fatty acid ester is 0.01 to 1% by mass.

4. The oil and fat composition according to claim 1, wherein the constituent fatty acids of the sucrose fatty acid ester are saturated or unsaturated fatty acids having 12 to 22 carbon atoms.

5. The oil or fat composition according to claim 1, wherein the oil or fat has a solid fat content (SFC value) of 5 to 45% at 10°C and a solid fat content (SFC value) of 0 to 15% at 20°C.

6. The oil and fat composition according to claim 1, wherein the content of the oil and fat is 10 to 45 mass %.

7. The oil and fat composition according to claim 1, wherein the oil and fat comprises at least one of vegetable oil and animal oil.

8. The oil or fat composition according to claim 1, which does not harden even after being baked at 180°C for 5 to 25 minutes and cooled to room temperature.

9. The oil or fat composition according to any one of claims 1 to 8, which is used for fillings.

10. The oil and fat composition according to any one of claims 1 to 8, which is used in chocolates.

11. Chocolates containing the oil and fat composition according to any one of claims 1 to 8.

12. A food product comprising a dough, the dough being filled with the oil or fat composition according to any one of claims 1 to 8.

13. A method for producing a food product, comprising: a step of mixing a sucrose fatty acid ester, a milk component, a sugar, and an oil or fat to obtain the oil or fat composition according to any one of claims 1 to 8; and a step of baking the oil or fat composition, wherein the average hydrophilic-lipophilic balance (HLB) of the sucrose fatty acid ester is 1 to 9, the content of the milk component in the oil or fat composition is 10 mass% or more, and the iodine value of the oil or fat is 50 or more.

14. The method for producing a food product according to claim 13, further comprising the step of enveloping the fat composition in dough before the step of baking the fat composition.

15. A method for inhibiting hardening of an oil or fat composition after baking, comprising adding a sucrose fatty acid ester having an average hydrophilic-lipophilic balance (HLB) value of 1 to 9 to an oil or fat composition containing milk components, sugars, and oils and fats, wherein the milk component content is 10% by mass or more and the iodine value of the oil or fat is 50 or more.

16. The method for inhibiting hardening according to claim 15, wherein the fat or oil composition further contains a cocoa component.

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