JP6947516B2 - Oil and fat composition for confectionery - Google Patents

Description

The present invention relates to an oil and fat composition that can be widely used in confectionery applications, is less likely to cause solid-liquid separation over time, and can obtain confectionery having a soft texture excellent in flavor stability and bloom resistance.

In line with the diversification of consumer tastes, confectioneries having various textures different from the conventional ones are required, and there are various demands for fats and oils that have a great influence on the physical characteristics of confectionery. Generally, in order to give a soft texture to confectioneries such as chocolates, baked confectioneries, and creams, the ratio of solid fat and liquid oil used in the confectionery is changed. However, if the solid fat or emulsifier is simply dispersed in the liquid oil, the fat crystals of the solid fat may coarsen over time depending on the storage conditions, and the solid fat may precipitate or the liquid oil may separate on the surface. As a result, solid-liquid separation occurs. In confectionery applications, such a phenomenon causes deterioration of the heat resistance of cream, whitening of baked confectionery, etc., and may lead to deterioration of flavor over time, so confectionery with a long shelf life. It was particularly problematic in applications. The reason why solid-liquid separation is likely to occur is that solid fats form a network through crystals, and separation is suppressed even between fats and oils having a triglyceride composition having different properties to some extent, whereas liquid oils have a network. The formation cannot be expected, and this tendency becomes remarkable when the proportion of liquid oil in the mixed fat and oil increases.

In response to such problems, a method using an oil / fat composition having fluidity that is difficult to separate into solid and liquid has been developed, and various improvements have been made. For example, it comprises a fat and oil composition containing a functional fat and oil obtained by transesterifying an isomerized hydrogenated fat and oil and an extremely hardened fat and oil (see, for example, Patent Document 1), a rapeseed finely hydrogenated oil, a melting point in palm, and an extremely hardened fat and oil. Improvements have been made utilizing the functions of trans fatty acids such as oil and fat compositions (see, for example, Patent Document 2).

However, the oil and fat compositions described in Patent Documents 1 and 2 each have poor solid-liquid separation resistance, and the oil and fat composition described in Patent Document 1 is produced by combining isomerization hydrogenation and transesterification. Therefore, there is a problem that the manufacturing method is complicated.
Further, the fat and oil compositions described in Patent Documents 1 and 2 each contain 1 to 12% of trans fatty acids, but in recent years, they are suitable fat and oil compositions that do not substantially contain trans fatty acids. A fluid oil / fat composition having consistency is desired.

Therefore, a fluid oil / fat composition mainly composed of fats and oils obtained by transesterifying palm soft tissue oil (Patent Document 3) and a fluid oil / fat composition mainly containing a specific transesterified oil / fat (Patent Document 4) are available. was suggested.
However, the oil and fat composition described in Patent Document 3 and the oil and fat composition of Patent Document 4 are inferior in flavor when the oil and fat composition or the confectionery obtained by using the oil and fat composition is stored for a long period of time. In some cases, it left a problem in confectionery applications.

Japanese Unexamined Patent Publication No. 07-203847 Japanese Unexamined Patent Publication No. 56-110798 Japanese Unexamined Patent Publication No. 2006-115724 Japanese Unexamined Patent Publication No. 2015-89350

Therefore, the present invention can be widely used for confectionery applications that require long-term storage stability, confectionery having a soft texture with excellent flavor stability and bloom resistance, which is less likely to cause solid-liquid separation over time. The purpose is to provide a fat and oil composition that can be obtained.

As a result of various studies to solve the above problems, the present inventors have found that the above problems can be solved by an oil / fat composition having a specific composition.
The present invention has been made based on the above findings, and provides a confectionery oil / fat composition satisfying the following conditions (a) to (d).
(a) The proportion of UUU-type triglyceride is 50 to 80% by mass (oil phase standard).
(b) Of the fatty acid residues constituting UUU-type triglyceride, the proportion of oleic acid residues is 75 to 95% by mass (based on the fatty acid residues constituting UUU).
(c) The total ratio of StU2 type triglyceride and PU2 type triglyceride is 15 to 35% by mass (oil phase standard).
(d) SSS type triglyceride accounts for 2-7% by mass (based on oil phase)
(However, S is a saturated fatty acid residue having 16 to 22 carbon atoms, U is an unsaturated fatty acid residue having 16 to 22 carbon atoms, St is a stearic acid residue, and P is a palmitic acid residue. UUU is U. PU2 is a triglyceride in which three molecules are bound, SSS is a triglyceride in which three S molecules are bound, and StU2 is a triglyceride in which one stearic acid residue and two unsaturated fatty acid residues having 16 to 22 carbon atoms are bound. Indicates a triglyceride in which one molecule of palmitic acid residue and two molecules of unsaturated fatty acid residue having 16 to 22 carbon atoms are bound.)
The present invention also provides a confectionery containing the above-mentioned oil and fat composition for confectionery, and a method for suppressing bloom of the confectionery by incorporating the above-mentioned oil and fat composition for confectionery into the confectionery.

According to the present invention, confectioneries that can be widely used in confectionery applications that require long-term storage stability, are less likely to cause solid-liquid separation over time, and have a soft texture with excellent flavor stability and bloom resistance. The fat and oil composition obtained can be obtained.

Hereinafter, the oil and fat composition for confectionery of the present invention will be described in detail based on its preferred embodiment.
The oil and fat composition for confectionery of the present invention satisfies the following conditions (a) to (d).
(a) The proportion of UUU-type triglyceride is 50 to 80% by mass (oil phase standard).
(b) Of the fatty acid residues constituting UUU-type triglyceride, the proportion of oleic acid residues is 75 to 95% by mass (based on the fatty acid residues constituting UUU).
(c) The total ratio of StU2 type triglyceride and PU2 type triglyceride is 15 to 35% by mass (oil phase standard).
(d) SSS type triglyceride accounts for 2-7% by mass (based on oil phase)

Condition (a) In the oil and fat composition for confectionery of the present invention, the proportion of UUU-type triglyceride (hereinafter, also referred to as UUU) is 50 to 80% by mass based on the oil phase, preferably 53 to 77% by mass. %, More preferably 55 to 75% by mass. Here, U represents an unsaturated fatty acid residue having 16 to 22 carbon atoms, and UUU represents a triglyceride to which three U molecules are bound. If the UUU is less than 50% by mass in the present invention, the fat and oil composition becomes hard and the use is restricted, and the effect of the present invention, particularly a soft texture may not be obtained. If the amount of UUU is more than 80% by mass, solid-liquid separation will occur over time.

Condition (b) In the confectionery oil / fat composition of the present invention, the proportion of oleic acid residues among the fatty acid residues constituting the UUU-type triglyceride is 75 to 95% by mass (fatty acid residues constituting UUU). Reference), preferably 77 to 93% by mass, more preferably 80 to 90% by mass.
If the amount of oleic acid residue is less than 75% by mass or more than 95% by mass, the effect of the present invention, particularly the bloom suppressing effect, becomes insufficient, and in particular, if it is less than 75% by mass, the flavor stability is also improved. It will be inferior.

Oils and fats containing a large amount of UUU containing a large proportion of oleic acid residues include corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, high oleic sunflower oil, high oleic canola oil, and high. Examples include various animal and vegetable fats and oils such as oleic safflower oil, beef fat, milk fat, and pork fat, and processed fats and oils that have been subjected to one or more treatments selected from hydrogenation, fractionation, and ester exchange. One or more can be used, but it is preferable to use high oleic sunflower oil, high oleic safflower oil, high oleic canola oil.

Regarding condition (c) In the oil and fat composition for confectionery of the present invention, the ratio of the total of StU2 type triglyceride and PU2 type triglyceride is 15 to 35% by mass, preferably 17 to 33% by mass, more preferably based on the oil phase. Is 19 to 30% by mass. Here, St is a stearic acid residue, P is a palmitic acid residue, StU2 is a triglyceride in which one molecule of stearic acid residue and two unsaturated fatty acid residues having 16 to 22 carbon atoms are bound, and PU2 is palmitic acid. It shows a triglyceride in which one molecule of acid residue and two molecules of unsaturated fatty acid residue having 16 to 22 carbon atoms are bound.

In order to bring the total of the StU2 type triglyceride and the PU2 type triglyceride in the confectionery fat and oil composition of the present invention within the above range, the fat and oil containing a large amount of StU2 type triglyceride and the fat and oil containing a large amount of PU2 type triglyceride are contained. In addition to the method, a method of containing a random transesterified fat and oil, which will be described later, can be mentioned.

Condition (d) In the oil and fat composition for confectionery of the present invention, the proportion of SSS-type triglyceride (hereinafter, also referred to as SSS) is 2 to 7% by mass based on the oil phase, preferably 2.5 to 2. It is 6.5% by mass, more preferably 3 to 6% by mass. Here, S indicates a saturated fatty acid residue having 16 to 22 carbon atoms, and SSS indicates a triglyceride to which three S molecules are bound.
If the SSS is less than 2% by mass, the effect of the present invention cannot be obtained, and if it is more than 7% by mass, a soft texture cannot be obtained.

In the present invention, 50% by mass or more of the SSS type triglyceride is preferably derived from extremely hardened fats and oils, 55% by mass or more is more preferable, and 60% by mass or more is further preferable. The upper limit is not particularly limited, and the larger the upper limit, the more preferable.

The extremely hardened fats and oils are hydrogenated with respect to the raw material fats and oils until the iodine value is preferably 10 or less, more preferably 5 or less, and most preferably less than 1, and substantially complete the unsaturated fatty acids that are constituents. It is an oil and fat obtained by being saturated with iodine, and its melting point is preferably 50 ° C. or higher, more preferably 55 ° C. or higher. The upper limit of the melting point is not particularly limited, but is usually about 70 ° C.

The edible oils and fats used for hydrogenation include soybean oil, rapeseed oil (canola oil), hyelsin rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, beni flower oil, high oleic saflower oil, sunflower oil, and high oleic sunflower. Edible fats and oils such as oil, sunflower oil, mustard oil, palm oil, palm kernel oil, palm oil, shea butter, monkey fat, mango fat, beef fat, milk fat, pork fat, cacao fat, fish oil, whale oil, etc. Oils and fats that have been subjected to one or more physical or chemical treatments such as hydrogenation, separation, and ester exchange can be used. In the present invention, as the fats and oils used for hydrogenation, these fats and oils can be used alone, or a mixed oil in which two or more kinds are mixed can be used.

Further, as the extremely hardened fat and oil, hard part oil obtained by further separating the extremely hardened fat and oil obtained as described above from these fats and oils, or transesterified with one or more kinds of extremely hardened fats and oils is used. It is also possible to use a transesterified oil or fat that is extremely hardened and a saturated fatty acid, a partial glyceride containing a saturated fatty acid as a main component, or the like. In the present invention, all of these are treated as extremely hardened fats and oils.
In the present invention, any one of these extremely hardened fats and oils can be used alone, and two or more of them can be used in combination.

In the oil and fat composition for confectionery of the present invention, among the above-mentioned extremely hardened oils and fats, fine crystals can be obtained, and the solid-liquid separation resistance is particularly excellent. It is preferable to use hardened fats and oils.
(1) Extremely hardened fats and oils made from "animal fats and oils containing a large amount of odd acids such as beef tallow, lard and milk fat, or fats and oils containing a large amount of long-chain fatty acids such as hyelsin rapeseed oil and fish oil".
(2) "Fat and oil formulations consisting of two or more types of fats and oils having different average chain lengths of constituent fatty acids are chemically or enzymatically transesterified to vary the chain lengths of constituent fatty acids." Extremely hardened fats and oils used as raw material fats and oils.
(3) Fats and oils obtained by transesterifying two or more kinds of extremely hardened fats and oils having different average chain lengths of constituent fatty acids.
(4) "Fat and oil compound obtained by adding a saturated fatty acid having a different average chain length from that of the extremely hardened fat and oil or a partial glyceride mainly composed of the saturated fatty acid to one or more kinds of extremely hardened fats and oils". Is chemically or enzymatically transesterified to disperse the chain length of constituent fatty acids.

In the present invention, among these, extremely hardened fats and oils made from fats and oils containing a large amount of long-chain fatty acids, such as extremely hardened fats and oils of hyelsin rapeseed oil and extremely hardened fats and oils of fish oil, are confectionery with particularly little solid-liquid separation in a high temperature range. It is preferably used in that an oil and fat composition for use can be obtained.

The oil and fat composition for confectionery of the present invention uses a random transesterified oil and fat (hereinafter, also referred to as "oil and fat A") having an SFC (solid fat content) of 5 to 45% at 10 ° C. based on the oil phase. It is preferably contained in an amount of 30% by mass, more preferably 7 to 27% by mass, still more preferably 10 to 25% by mass. If the content of fats and oils A is less than 5% by mass, the effects of the present invention, particularly sufficient solid-liquid separation resistance may not be obtained. Further, if the content of the fat A is more than 30% by mass, the melting in the mouth may be deteriorated. When two or more kinds of random transesterified fats and oils having an SFC of 5 to 45% at 10 ° C. are used, the total of them is taken as the amount of the above random transesterified fats and oils (fat and oil A).

In the present specification, SFC is measured as follows. That is, first, the fat (or oil phase) is held at 60 ° C. for 30 minutes to completely melt, and then held at 0 ° C. for 30 minutes to solidify. Then, it is held at 25 ° C. for 30 minutes, tempered, and then held at 0 ° C. for 30 minutes. After holding this at each measurement temperature of the SFC for 30 minutes in sequence, the SFC is measured.

The above-mentioned fat and oil A is a random ester exchange (non-selective) of one kind of fat and oil or a mixture of two or more kinds of fats and oils (hereinafter, sometimes simply referred to as "fat and oil mixture" including the case of one kind of fats and oils). It is an oil and fat obtained by transesterification).
The fats and oils that can be used in the fats and oils formulation are not particularly limited as long as they are edible fats and oils, and typical examples thereof are soybean oil, rapeseed oil, coconut oil, cottonseed oil, olive oil, peanut oil, and rice. Examples of oils and fats such as oil, flower oil, sunflower oil, etc., which are liquid at room temperature, include palm oil, palm kernel oil, palm oil, monkey fat, mango fat, milk fat, beef fat, pork fat, coconut fat, fish oil, etc. Oils and fats that are solid at room temperature, such as whale oil, can also be used, and oils and fats that have been subjected to one or more physical or chemical treatments such as hydrogenation, separation, and ester exchange to these edible oils and fats can be used. It can also be used. In the present invention, these fats and oils can be used alone or in combination of two or more.

Random transesterification of the above fats and oils formulation can be carried out according to a conventional method, and can be carried out by a method using a chemical catalyst or a method using an enzyme.
Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme include enzymes having no position selectivity, such as Alcaligenes and Rhizopus. Examples thereof include lipases derived from the genus Aspergillus, the genus Mucor, the genus Penicillium, and the like. The lipase can be immobilized on a carrier such as an ion exchange resin or diatomaceous earth and ceramic and used as an immobilized lipase, or can be used in the form of a powder.

The oil and fat composition for confectionery of the present invention contains 10 to 60% by mass of oil and fat X (hereinafter, also simply referred to as "oil and fat X") satisfying the following (I) as a part of the oil and fat A. It is preferably contained in an amount of 15 to 55% by mass, more preferably 20 to 50% by mass. It is preferable that the fat and oil X further satisfies the following (II).
(I) Random transesterified fats and oils having an SFC of less than 10 at 10 ° C. and extremely hardened fats and oils.
(II) The SFC is 10 to 25% at 0 ° C, 1 to 5% at 20 ° C, and 0 to 2% at 40 ° C.
By containing a certain amount of the above fats and oils X, the effect of the present invention, particularly the bloom resistance, becomes better.

Regarding (I) Examples of fats and oils having an SFC of less than 10 at 10 ° C. include soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, Beni flower oil, and high oleic saflower. Examples include oil, sunflower oil, high oleic sunflower oil, palm oil, palm kernel oil, palm oil, shea butter, monkey fat, mango fat, milk fat, beef fat, pork fat, cacao fat, fish oil, whale oil, etc. Examples of soft oils obtained by separating fats and oils include fats and oils having an SFC of less than 10 at 10 ° C.

Examples of the extremely hardened fats and oils include fats and oils similar to those described in the above condition (d), but the extremely hardened fats and oils used in the above condition (I) are saturated with 16 carbon atoms in the fatty acid composition. The fatty acid content is preferably 10 to 35% by mass, more preferably 15 to 25% by mass, and the saturated fatty acid content having 20 or more carbon atoms is preferably 15 to 50% by mass, more preferably 25 to 45% by mass. It is preferable to use extremely hardened fats and oils, in particular, because it is excellent in the effect of suppressing solid-liquid separation over time and a good effect of suppressing bloom can be obtained.

As a method for obtaining the extremely hardened fat and oil having the above-mentioned specific fatty acid content, an extremely hardened fat and oil containing a large amount of fatty acid having 16 carbon atoms and an extremely hardened fat and oil containing a large amount of fatty acid having 20 or more carbon atoms are used. A method of mixing, a method of converting a mixed fat and oil containing a large amount of fatty acid having 16 carbon atoms and a fat and oil containing a large amount of fatty acid having 20 or more carbon atoms into an extremely hardened fat and oil by hydrogenation, and further, a fatty acid having 16 carbon atoms. Examples thereof include a method of transesterifying a fat and oil containing a large amount of fatty acid and a fat and oil containing a large amount of fatty acid having 20 or more carbon atoms to obtain an extremely hardened fat and oil by hydrogenation.

The fats and oils containing a large amount of 16-carbon fatty acids include palm oils, or fats and oils obtained by subjecting palm oil to one or more physical or chemical treatments such as hydrogenation, fractionation, and transesterification. It can be mentioned, and palm oil and / or palm-separated hard part oil is preferably used. The fats and oils containing a large amount of fatty acids having 20 or more carbon atoms include hyelsin rapeseed oil, mustard oil, and one or two of physical or chemical treatments such as hydrogenation, fractionation, and transesterification of these fats and oils. Examples of fats and oils that have been treated with more than seeds can be mentioned, and high ester rapeseed oil is preferably used.

In the oil / fat mixture before transesterification for obtaining the oil / fat X, the mixing ratio of the oil / fat having an SFC of less than 10 at 10 ° C. and the extremely hardened oil / fat is in order to obtain a better effect of the present invention. The blending ratio of the extremely cured fats and oils is preferably 5 to 35% by mass, more preferably 12 to 25% by mass, still more preferably 12 to 20% by mass (the balance is all at 10 ° C. and the SFC is less than 10). Some fats and oils). If the blending ratio of the extremely hardened fat is less than 5% by mass, the melting point of the obtained transesterified fat or oil is too low, and the object of further enhancing the effect of the present invention may not be achieved. On the other hand, if it exceeds 35% by mass. , The melting point of the obtained transesterified fat and oil becomes high, and a soft texture may not be obtained.

Regarding (II) The above fats and oils X have an SFC (solid fat content) of 10 to 25% at 0 ° C., particularly 10 to 20%, 1 to 5% at 20 ° C., particularly 1 to 4%, and 40 ° C. It is preferably 0 to 2%, particularly 0 to 1%. When the SFC of the fat and oil X is in such a range, the effect of containing the fat and oil X can be further enhanced.

The oil and fat composition for confectionery of the present invention can contain other oils and fats not described above as long as the above (a) to (d) are satisfied.

Further, it is preferable that the oil / fat composition for confectionery of the present invention does not substantially contain trans fatty acids. Here, "substantially free of trans fatty acids" means that the trans fatty acid content is preferably less than 10% by mass, more preferably 5% by mass or less, and most preferably 5% by mass or less, among all the constituent fatty acids of the fats and oils used in the fats and oils composition. It means that it is less than 2% by mass.

Hydrogenation is a typical method for raising the melting point of fats and oils, but partially hydrogenated fats and oils usually contain about 10 to 50% by mass of trans fatty acids in the constituent fatty acids. On the other hand, trans fatty acids are scarcely present in natural fats and oils, and are contained in less than 10% by mass in fats and oils derived from ruminants. In recent years, as described above, fat and oil compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, fat and oil compositions that are substantially free of trans fatty acids and have appropriate consistency are also required. ing.
Since the transesterified fats and oils and the extremely hardened fats and oils that can be used in the confectionery fats and oils composition of the present invention do not substantially contain trans fatty acids, trans fatty acids can be obtained by not using partially hydrogenated fats and oils for other fats and oils. It is possible to obtain a confectionery oil / fat composition having an appropriate consistency even if it does not contain the above.

The blending amount of the above-mentioned other fats and oils in the oil and fat composition for confectionery of the present invention is preferably 0 to 50% by mass, more preferably 0 to 30% by mass, based on the oil phase.

In the present specification, the term "oil phase" includes not only triglycerides but also oil-soluble components. The oil phase content in the oil and fat composition for confectionery of the present invention is 80 to 100% by mass, preferably 90 to 100% by mass, and more preferably 99% by mass to 100% by mass.
The aqueous phase content of the oil and fat composition for confectionery of the present invention is less than 20% by mass, preferably less than 10% by mass, and more preferably less than 1% by mass.

In the oil and fat composition for confectionery of the present invention, the SFC of the oil and fat mixture obtained by blending all the oils and fats used in the oil phase is 20% or less at any of 10 ° C, 20 ° C, and 30 ° C. It is preferable because it can be applied to a wide range of confectionery applications.

In addition, the oil and fat composition for confectionery of the present invention may contain other components. Other ingredients include, for example, water, emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as citric acid, acetic acid, lactic acid, and gluconic acid, milk, condensed milk, defatted milk powder, casein, and whey. Milk and dairy products such as powder, butter, cream, natural cheese, process cheese, fermented milk, sugars and sugar alcohols such as starch syrup, liquid sugar, honey, glucose, malt sugar, oligosaccharide, starch syrup, sorbitol, reduced starch syrup, moraces, etc. , Dextrins, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel and starch syrup, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soybean protein, eggs and various types Processed egg products, flavoring agents, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, grains, beans, vegetables, meat, seafood, etc. Food materials and food additives can be mentioned.

Examples of the emulsifier include glycerin fatty acid ester, sugar fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, stearoyl calcium lactate, stearoyl sodium lactate, and polyoxy. Examples thereof include ethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin, enzyme-treated lecithin, saponins and the like, and one or more selected from these can be used. The blending amount of the emulsifier is not particularly limited, but is preferably 0 to 3% by mass, more preferably 0 to 1.5% by mass in the oil and fat composition for confectionery of the present invention.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, arabic gum, alginic acid, starch, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, and gelatin. , Starch, chemical starch and the like, and one or more selected from these can be used. The amount of the thickening stabilizer to be blended is not particularly limited, but is preferably 0 to 10% by mass, more preferably 0 to 5% by mass in the confectionery oil / fat composition of the present invention.

In the oil and fat composition for confectionery of the present invention, the amount of the above other components used can be appropriately selected according to the purpose of use of those components and the like, and is not particularly limited, but is preferably total oil and fat. The total amount is 50 parts by mass or less with respect to 100 parts by mass.

Next, a preferable method for producing the oil and fat composition for confectionery of the present invention will be described.
The oil and fat composition for confectionery of the present invention can be produced by dissolving an oil phase that satisfies all of the following conditions (a) to (d), cooling the oil phase, and crystallizing the oil phase.
(a) The proportion of UUU-type triglyceride is 50 to 80% by mass (oil phase standard).
(b) Of the fatty acid residues constituting UUU-type triglyceride, the proportion of oleic acid residues is 75 to 95% by mass (based on the fatty acid residues constituting UUU).
(c) The total ratio of StU2 type triglyceride and PU2 type triglyceride is 15 to 35% by mass (oil phase standard).
(d) SSS type triglyceride accounts for 2-7% by mass (based on oil phase)

Specifically, first, the aqueous phase is mixed and emulsified with the dissolved oil phase, if necessary. Then, it is desirable to sterilize it. The sterilization method may be a batch type in a tank or a continuous type using a plate type heat exchanger or a scraping type heat exchanger. Next, the oil phase (or emulsion) is cooled. Preferably, it is rapidly cooled and kneaded to make the crystals uniform. The cooling conditions are preferably −0.5 ° C./min or higher, and more preferably −5 ° C./min or higher. At this time, rapid cooling is preferable to slow cooling. Examples of the equipment used for cooling include a closed type continuous tube cooler, for example, a margarine making machine such as a botator, a compinator, and a perfector, a plate type heat exchanger, and the like, and a combination of an open type diacooler and a complexor. Can be mentioned.

When the above other components are used, basically, the oil-soluble component can be added to the oil phase and the water-soluble component can be added to the aqueous phase to produce the oil and fat composition for confectionery of the present invention. For the purpose of avoiding lumps of other components, the water-soluble component can be dispersed in the oil phase for production, or the oil-soluble component can be dispersed in the aqueous phase for production.

Further, nitrogen, air and the like can be aerated in any of the steps in producing the confectionery oil / fat composition of the present invention, but the confectionery oil / fat composition of the present invention contains a gas phase. As a result, the viscosity becomes high, and the fluidity in a particularly low temperature range may be lost. Therefore, it is preferable not to contain the gas phase.

Next, the use of the oil and fat composition for confectionery of the present invention will be described.
The oil and fat composition for confectionery of the present invention is less likely to cause solid-liquid separation over time, and can obtain confectionery having a soft texture excellent in flavor stability and bloom resistance, and is used for chocolate and sugar cream. It can be widely used for confectionery, such as for kneading creamy foods such as butter cream and unbaked cream, and for kneading baked confectionery such as cookies and biscuits.

Among these uses, the oil and fat composition for confectionery of the present invention is particularly preferably used for chocolate applications, particularly for no-temper type chocolates that do not require a tempering operation, because the bloom suppressing effect can be effectively utilized.

The confectionery containing the confectionery oil / fat composition of the present invention is not particularly limited in compounding, manufacturing method, etc., except that the confectionery oil / fat composition of the present invention is used in place of the conventionally used oil / fat composition. , Can be similar to conventional confectionery.

Finally, the bloom suppression method of the present invention will be described.
The bloom suppressing method of the present invention comprises a confectionery oil / fat composition satisfying the following conditions (a) to (d) in a confectionery.
(a) The proportion of UUU-type triglyceride is 50 to 80% by mass (oil phase standard).
(b) Of the fatty acid residues constituting UUU-type triglyceride, the proportion of oleic acid residues is 75 to 95% by mass (based on the fatty acid residues constituting UUU).
(c) The total ratio of StU2 type triglyceride and PU2 type triglyceride is 15 to 35% by mass (oil phase standard).
(d) SSS type triglyceride accounts for 2-7% by mass (based on oil phase)

As for the points not particularly described about the bloom suppressing method of the present invention, the description of the confectionery oil / fat composition of the present invention and the confectionery containing the same can be appropriately applied. According to the bloom suppressing method of the present invention, it is possible to suppress the aging bloom of confectionery, and its effect is remarkably exhibited when it is preferably used for chocolate, more preferably no temper type chocolate.

Hereinafter, the present invention will be further described with reference to both Examples and Comparative Examples, but the present invention is not limited to these Examples and the like. In the following examples and the like, the fatty acid content indicates the fatty acid content in the constituent fatty acid composition unless otherwise specified.
Of the following Production Examples 1 to 4, Production Examples 1 and 2 show production examples of transesterified fats and oils A and fats X, and Production Examples 3 and 4 are fats and oils A but not fats and oils X. An example of production of transesterified fats and oils is shown.

<Manufacturing of transesterified fats and oils>
[Production Example 1] Production of transesterified fats and oils I 50 parts by mass of rapeseed oil (canola oil), as extremely hardened fats and oils, a mass ratio of 50:50 mass ratio of extremely hardened fats and oils of palm oil and extremely hardened fats and oils of hyelsin rapeseed oil. 20 parts by mass of mixed fats and oils (saturated fatty acid content of 16 carbon atoms is 24% by mass and saturated fatty acid content of 20 or more carbon atoms is 30% by mass) mixed in After performing a non-selective transesterification reaction as a catalyst, decolorization (white clay 3%, 85 ° C, under reduced pressure of 0.93 kPa or less) and deodorization (250 ° C, 60 minutes, steam blowing amount 5%, 0.4 kPa or less) Under reduced pressure), transesterified fats and oils I having an SFC (solid fat content) of 15% at 0 ° C., 12% at 10 ° C., 3% at 20 ° C., and 0% at 40 ° C. were obtained.

[Production Example 2] Production of transesterified fats and oils II 80 parts by mass of rapeseed oil (canola oil) contains extremely hardened palm oil (saturated fatty acid content of 16 carbon atoms is 44% by mass and saturated fatty acid content of 20 or more carbon atoms). 20 parts by mass (0% by mass) was added, and a non-selective transesterification reaction was carried out on the dissolved fat and oil mixture using sodium methylate as a catalyst, and then decolorization (white clay 3%, 85 ° C., reduced pressure of 0.93 kPa or less). Bottom) and deodorization (250 ° C, 60 minutes, steam blowing amount 5%, under reduced pressure of 0.4 kPa or less), SFC (solid fat content) was 13% at 0 ° C, 10% at 10 ° C, and 20 ° C. A transesterified oil / fat II of 2% and 0% at 40 ° C. was obtained.

[Production Example 3] Production of transesterified oil / fat III A non-selective transesterification reaction was carried out on palm fractionated soft oil having an iodine value of 65 using sodium methylate as a catalyst, and then bleaching (white clay 3%, 85 ° C., 0. Deodorization (250 ° C, 60 minutes, steam blowing amount 5%, under reduced pressure of 0.4 kPa or less) was performed (under reduced pressure of 93 kPa or less), and SFC (solid fat content) was 32% at 0 ° C and 28% at 10 ° C. , 16% at 20 ° C. and 2% at 40 ° C., obtained transesterified oils and fats III.

[Production Example 4] Production of transesterified oil / fat IV A non-selective transesterification reaction was carried out on palm fractionated soft oil having an iodine value of 55 using sodium methylate as a catalyst, and then bleaching (white clay 3%, 85 ° C., 0. Deodorization (250 ° C, 60 minutes, steam blowing amount 5%, under reduced pressure of 0.4 kPa or less) was performed (under reduced pressure of 93 kPa or less), and SFC (solid fat content) was 50% at 0 ° C and 41% at 10 ° C. , 20% at 20 ° C. and 5% at 40 ° C., obtained transesterified oils and fats IV.

Hereinafter, Examples 1 to 11 show production examples of oil and fat compositions for confectionery A to K, and Comparative Examples 1 to 3 show production examples of oil and fat compositions L to N for comparison.
All the obtained oil and fat compositions had an oil phase SFC of 20% or less at any of 10 ° C., 20 ° C., and 30 ° C., and had fluidity. In addition, all the obtained oil and fat compositions had a trans fatty acid content of less than 2% by mass and substantially did not contain trans fatty acids.

[Example 1]
An oil phase consisting of 80 parts by mass of high oleic sunflower oil, 16 parts by mass of transesterified oil III, and 4 parts by mass of extremely hardened oil and fat of hyelsin rapeseed oil was heated to 70 ° C. to completely dissolve and mix, and then -30. The oil and fat composition A for confectionery was obtained by quenching and kneading at a cooling rate of ° C./min. Table 1 shows the composition in the fat and oil composition (hereinafter, the same applies to Examples and Comparative Examples).

[Example 2]
The oil phase consisting of 30 parts by mass of rapeseed oil, 50 parts by mass of high oleic sunflower oil, 16 parts by mass of ester exchange oil III and 4 parts by mass of extremely hardened oil and fat of hyelsin rapeseed oil was heated to 70 ° C and completely dissolved. After mixing, the mixture was rapidly cooled and kneaded at a cooling rate of −30 ° C./min to obtain a confectionery oil / fat composition B.

[Example 3]
An oil phase consisting of 30 parts by mass of rapeseed oil, 50 parts by mass of high oleic sunflower oil, 1 part by mass of transesterified oil I, 15 parts by mass of transesterified oil III and 4 parts by mass of extremely hardened oil of hyelsin rapeseed oil. After heating to 70 ° C. to completely dissolve and mix, the mixture was rapidly cooled and kneaded at a cooling rate of −30 ° C./min to obtain a confectionery oil / fat composition C.

[Example 4]
An oil phase consisting of 30 parts by mass of rapeseed oil, 50 parts by mass of high oleic sunflower oil, 4 parts by mass of transesterified oil I, 12 parts by mass of transesterified oil III and 4 parts by mass of extremely hardened oil and fat of hyelsin rapeseed oil. After heating to 70 ° C. to completely dissolve and mix, the mixture was rapidly cooled and kneaded at a cooling rate of −30 ° C./min to obtain a confectionery oil / fat composition D.

[Example 5]
An oil phase consisting of 30 parts by mass of rapeseed oil, 50 parts by mass of high oleic sunflower oil, 8 parts by mass of transesterified oil I, 8 parts by mass of transesterified oil III and 4 parts by mass of extremely hardened oil of hyelsin rapeseed oil. After heating to 70 ° C. to completely dissolve and mix, the mixture was rapidly cooled and kneaded at a cooling rate of −30 ° C./min to obtain a confectionery oil / fat composition E.

[Example 6]
Completely heat the oil phase consisting of 30 parts by mass of rapeseed oil, 50 parts by mass of high oleic sunflower oil, 16 parts by mass of ester exchange oil I and 4 parts by mass of extremely hardened oil and fat of hyelsin rapeseed oil to 70 ° C. After melting and mixing, the mixture was rapidly cooled and kneaded at a cooling rate of −30 ° C./min to obtain a confectionery oil / fat composition F.

[Example 7]
An oil phase consisting of 80 parts by mass of high oleic sunflower oil, 16 parts by mass of transesterified oil IV and 4 parts by mass of extremely hardened oil and fat of hyelsin rapeseed oil was heated to 70 ° C. to completely dissolve and mix. The oil and fat composition G for confectionery was obtained by quenching and kneading at a cooling rate of −30 ° C./min.

[Example 8]
An oil phase consisting of 30 parts by mass of rapeseed oil, 30 parts by mass of high oleic sunflower oil, 20 parts by mass of high oleic canola oil, 16 parts by mass of ester exchange oil III and 4 parts by mass of extremely hardened oil and fat of hyelsin rapeseed oil. After heating to 70 ° C. to completely dissolve and mix, the mixture was rapidly cooled and kneaded at a cooling rate of −30 ° C./min to obtain a confectionery oil / fat composition H.

[Example 9]
30 parts by mass of rapeseed oil, 30 parts by mass of high oleic sunflower oil, 20 parts by mass of high oleic canola oil, 11 parts by mass of ester exchange oil III, 5 parts by mass of ester exchange oil I and extremely hardened fat of hyelsin rapeseed oil. The oil phase consisting of 4 parts by mass was heated to 70 ° C. to completely dissolve and mix, and then rapidly cooled and kneaded at a cooling rate of −30 ° C./min to obtain a confectionery oil / fat composition I.

[Example 10]
30 parts by mass of rapeseed oil, 30 parts by mass of high oleic sunflower oil, 20 parts by mass of high oleic canola oil, 11 parts by mass of ester exchange oil III, 5 parts by mass of ester exchange oil II and extremely hardened fat of hyelsin rapeseed oil. The oil phase consisting of 4 parts by mass was heated to 70 ° C. to completely dissolve and mix, and then rapidly cooled and kneaded at a cooling rate of −30 ° C./min to obtain a confectionery oil / fat composition J.

[Example 11]
30 parts by mass of rapeseed oil, 30 parts by mass of high oleic sunflower oil, 20 parts by mass of high oleic canola oil, 15 parts by mass of ester exchange oil III, 1 part by mass of ester exchange oil II and extremely hardened fat of hyelsin rapeseed oil. The oil phase consisting of 4 parts by mass was heated to 70 ° C. to completely dissolve and mix, and then rapidly cooled and kneaded at a cooling rate of −30 ° C./min to obtain a confectionery oil / fat composition K.

[Comparative Example 1]
An oil phase consisting of 80 parts by mass of rapeseed oil, 16 parts by mass of transesterified oil III, and 4 parts by mass of extremely hardened oil and fat of Hyelsin rapeseed oil was heated to 70 ° C. to completely dissolve and mix, and then -30 ° C. The oil and fat composition L for comparison was obtained by quenching and kneading at a cooling rate of / min.

[Comparative Example 2]
The oil phase consisting of 94 parts by mass of rapeseed oil and 6 parts by mass of extremely hardened oil and fat of Hyercin rapeseed oil was heated to 70 ° C. to completely dissolve and mix, and then rapidly cooled and kneaded at a cooling rate of -30 ° C./min. , A comparative oil / fat composition M was obtained.

[Comparative Example 3]
An oil phase consisting of 100 parts by mass of transesterified oil I was heated to 70 ° C. to completely dissolve and mix, and then rapidly cooled and kneaded at a cooling rate of -30 ° C./min to obtain a comparative oil / fat composition N. Obtained.

[Evaluation Example 1] Evaluation of solid-liquid separation 50 g of the obtained oil and fat compositions A to K for confectionery and oil and fat compositions L to N for comparison were put into a petri dish having a diameter of 90 mm, and the temperature was adjusted to 20 ° C. for 12 hours and 30 ° C. A neglected test was performed under a temperature cycle of 12 hours. After leaving for 1 week, the state of solid-liquid separation was observed and evaluated according to the following evaluation criteria. The results are shown in Table 2.

(Evaluation criteria for solid-liquid separability)
-: No exudation of liquid components was observed.
±: Some liquid component exudation was observed.
+: A considerable amount of liquid component exudation was observed, and some roughness was also observed.
++: Exudation of liquid components and occurrence of roughness were observed considerably.

[Evaluation Example 2] Production and Evaluation of Chocolate 25 parts by mass of any of the oil and fat compositions A to K for confectionery and the oil and fat compositions L to N for comparison, and 3 parts by mass of cocoa mass (oil content 55% by mass) at 60 ° C. 12 parts by mass of cocoa powder (12% by mass of oil), 7 parts by mass of defatted milk powder and 45 parts by mass of sugar were added and kneaded to form a paste. 8 parts by mass of the same fat and oil composition and 0.4 parts by mass of lecithin were added and contoured to obtain a chocolate dough. This chocolate dough was poured into a mold and cooled and solidified at 15 ° C. for 30 minutes to produce chocolates A to N (the letters correspond to the oil and fat compositions used).
The obtained chocolates A to N were evaluated for "texture,""bloom," and "flavor stability" as follows.

<Evaluation of texture, bloom and flavor stability>
The obtained chocolates A to N were stored under a temperature cycle of 18 ° C. for 4 hours and 27 ° C. for 2 hours, and a cycle test was conducted.
The chocolates at 1 week, 3 weeks, 6 weeks, 9 weeks, and 12 weeks after the start of storage under the above temperature cycle were evaluated as "bloom" according to the following evaluation criteria, and 10 people were evaluated. The sensory evaluation of "texture" and "flavor stability" was performed according to the following evaluation criteria by the panelists of. The results are shown in Table 3. In Table 3, the "texture" and "flavor stability" were expressed in four stages as follows, with the total score of the evaluation results of 10 panelists as the evaluation score.
40 to 50 points: ◎, 30 to 39 points: 〇, 16 to 29 points: △, 15 points or less: ×

(Bloom evaluation criteria)
-: No bloom and glossy ±: No bloom but no gloss +: Some bloom is seen ++: Intense bloom is seen (texture evaluation criteria)
5 points: Very soft and extremely good 3 points: Soft texture and good 1 point: Slightly hard texture 0 points: Hard texture and poor (flavor stable) Sexual evaluation criteria)
5 points: Very good with no change compared to the time of manufacture 3 points: Good although the flavor is slightly weaker than the time of manufacture 1 point: The flavor is weaker than that at the time of manufacture, or there is a slight change in flavor Defective 0 points: There is a clear change in flavor compared to the time of manufacture, and it feels uncomfortable and is defective.

[Evaluation Example 3] Production of Sugar Cream 20 parts by mass of skim milk powder and 55 parts by mass of sugar are mixed with 25 parts by mass of D of a confectionery oil / fat composition to form a paste, rolled, and then 0.4 parts by mass of lecithin. Was added and conched to obtain sugar cream. The obtained sugar cream had a soft texture and had good flavor stability.

Claims (5)

Meet the following conditions (a) ~ (d), the following fat A contains 10 to 25 wt%, confectionery fat composition.
(a) The proportion of UUU-type triglyceride is 55 to 75 % by mass (oil phase standard).
(b) Of the fatty acid residues constituting UUU-type triglyceride, the proportion of oleic acid residues is 77 to 90 % by mass (based on the fatty acid residues constituting UUU).
(c) The total ratio of StU2 type triglyceride and PU2 type triglyceride is 17 to 30 % by mass (oil phase standard).
(d) SSS type triglyceride accounts for 3 to 6 % by mass (oil phase standard)
(However, S is a saturated fatty acid residue having 16 to 22 carbon atoms, U is an unsaturated fatty acid residue having 16 to 22 carbon atoms, St is a stearic acid residue, and P is a palmitic acid residue. UUU is U. PU2 is a triglyceride in which three molecules are bound, SSS is a triglyceride in which three S molecules are bound, and StU2 is a triglyceride in which one stearic acid residue and two unsaturated fatty acid residues having 16 to 22 carbon atoms are bound. Indicates a triglyceride in which one molecule of palmitic acid residue and two molecules of unsaturated fatty acid residue having 16 to 22 carbon atoms are bound.)
Fats and oils A: Random transesterified fats and oils with an SFC (solid fat content) of 5 to 45% at 10 ° C. The following fats X as part of the fat A contains 10 to 60% by weight fat A standard, according to claim 1 confectionery fat composition according.
Fats and oils X: Random transesterified fats and oils with SFC of less than 10 at 10 ° C and extremely hardened fats and oils The oil / fat composition for confectionery according to claim 1 or 2 , which is for chocolate. A confectionery containing the confectionery oil / fat composition according to any one of claims 1 to 3. A method for suppressing bloom of a confectionery, wherein the confectionery oil / fat composition according to any one of claims 1 to 3 is contained in the confectionery.