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WO2021200119A1 - Huile ou matière grasse pour desserts glacés - Google Patents

Huile ou matière grasse pour desserts glacés Download PDF

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Publication number
WO2021200119A1
WO2021200119A1 PCT/JP2021/010627 JP2021010627W WO2021200119A1 WO 2021200119 A1 WO2021200119 A1 WO 2021200119A1 JP 2021010627 W JP2021010627 W JP 2021010627W WO 2021200119 A1 WO2021200119 A1 WO 2021200119A1
Authority
WO
WIPO (PCT)
Prior art keywords
mass
oil
frozen dessert
fat
content
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2021/010627
Other languages
English (en)
Japanese (ja)
Inventor
詢大 永渕
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuji Oil Co Ltd (fka Fuji Oil Holdings Inc)
Original Assignee
Fuji Oil Co Ltd
Fuji Oil Holdings Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Co Ltd, Fuji Oil Holdings Inc filed Critical Fuji Oil Co Ltd
Priority to JP2022511820A priority Critical patent/JPWO2021200119A1/ja
Publication of WO2021200119A1 publication Critical patent/WO2021200119A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds

Definitions

  • the present invention relates to fats and oils for frozen desserts and frozen desserts using the same.
  • the raw materials are first mixed and dissolved, homogenized, sterilized, etc., and then cooled to prepare a raw material mixture called a mix.
  • This mixed solution is usually put into use through a storage process called aging.
  • This mixed liquid is frozen, and after the filling and packaging steps, it is frozen in the curing step to obtain the final product, frozen dessert. (Hereafter, the mixed liquid is called "frozen dessert mix”.)
  • Patent Document 1 uses cocoa butter
  • Patent Document 2 uses a mixed oil of 60 to 80% coconut oil and 40 to 20% palm oil
  • Patent Document 3 uses 40% symmetric triglyceride (SUS).
  • SUS symmetric triglyceride
  • Patent Document 4 by using SSS-type triglyceride and SUS-type triglyceride derived from non-lauric-based fats and oils, and lauric-based fats and oils, frozen desserts having a low milk fat content can be obtained in a frozen dessert with excellent melting and richness. It is disclosed that it will be done.
  • Patent Documents 1 to 4 As described above, in frozen desserts manufactured and distributed under freezing, improvement in shape retention is not required, and in the prior art of using fats and oils in frozen desserts, inventions relating to improvement in melting in the mouth and improvement in texture have been made. It is disclosed (Patent Documents 1 to 4).
  • an object of the present invention is to improve the shape-retaining property when eating a frozen dessert without impairing the original texture and flavor of the frozen dessert.
  • the present inventors have completed the present invention by blending a random transesterified oil prepared to a specific fatty acid composition and a POP-containing triglyceride.
  • the present invention (1) A kneaded oil for frozen desserts containing a random transesterified oil satisfying the following (A) and (B) and a POP-containing triglyceride.
  • A The content of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 30% by mass.
  • B The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition is 55 to 80% by mass.
  • POP is a triglyceride in which palmitic acid is bonded to the 1st and 3rd positions and oleic acid is bonded to the 2nd position.
  • the content of random transesterification oil is 1% by mass to 30% by mass, and the content of POP-containing triglyceride is 99.
  • Kneaded oil and fat for cold confectionery which is by mass% to 70% by mass.
  • C) The content of oleic acid in the constituent fatty acid composition is 10% by mass or less
  • the content of POP in the POP-containing triglyceride is 30% by mass to 75% by mass, any of (1) to (3).
  • Kneaded fats and oils for frozen desserts (5) A frozen dessert using 1 to 20 parts by mass of the kneaded fat or oil for frozen dessert according to any one of (1) to (4) with respect to 100 parts by mass of the frozen dessert. (6) A method for improving the shape retention of frozen desserts using any of the kneaded fats and oils for frozen desserts according to any one of (1) to (4).
  • the kneaded oil and fat for frozen desserts of the present invention contains a random transesterified oil satisfying the following (A) and (B), and a POP-containing triglyceride.
  • A The content of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 30% by mass.
  • B The content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition is 55 to 80% by mass.
  • POP is a triglyceride in which palmitic acid is bound at the 1st and 3rd positions and oleic acid is bound at the 2nd position.
  • the random transesterified oil constituting the kneaded fat for cold confectionery of the present invention preferably contains 1 to 25% by mass, more preferably 5 to 25% by mass of saturated fatty acids having 6 to 10 carbon atoms in the composition of (A) constituent fatty acids. It is 20% by mass.
  • the random transesterified oil constituting the kneaded fat for cold confectionery of the present invention preferably contains 60 to 80% by mass, more preferably 60 to 80% by mass of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition (B). It is 75% by mass.
  • the random transesterified oil constituting the kneaded oil for frozen dessert of the present invention preferably contains 10% by mass or less of oleic acid, more preferably 8% by mass or less, still more preferably 7 in the constituent fatty acid composition (C). It is less than mass%.
  • oils and fats can be prepared and used as long as the above composition is satisfied.
  • Oils and fats that can be used include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, Benibana oil, saflower oil, olive oil, sesame oil, palm oil, palm oil, palm kernel oil, Medium-chain fatty acid-bound fats and oils (MCT), shea butter, vegetable fats and oils such as monkey fats, animal fats such as beef fats, pig fats and milk fats, algae oils, and processed fats and oils that have been separated, hydrogenated, ester-exchanged, etc. Further, these mixed oils and fats can be exemplified.
  • raw materials for the random ester exchange oil constituting the present invention preferably coconut oil, palm kernel oil, medium chain fatty acid-bound oil (MCT), milk fat, etc., and processed oils and fats obtained by separating, hydrogenating, ester exchange, etc. Further, these mixed oils and fats can be exemplified.
  • the POP-containing triglyceride constituting the kneaded fat for frozen dessert of the present invention preferably has a POP content of 30% by mass to 75% by mass, more preferably 30% by mass to 70% by mass, and further preferably 35% by mass to 70%. It is mass%.
  • POP-containing triglyceride constituting the present invention preferably palm-separated medium-melting point fats and oils can be used.
  • the kneaded oil and fat for frozen desserts of the present invention preferably has a random transesterification oil content of 1% by mass to 30% by mass and a POP-containing triglyceride content of 99% by mass to 70% by mass. More preferably, the content of the random ester exchange oil is 2% by mass to 30% by mass, the content of the POP-containing triglyceride is 98% by mass to 70% by mass, and more preferably the content of the random ester exchange oil is 2% by mass.
  • a preferred embodiment of the frozen dessert using the kneaded fat and oil for frozen dessert of the present invention is a formulation containing 1 to 20 parts by mass of the kneaded fat and oil for frozen dessert of the present invention with respect to 100 parts by mass of the frozen dessert.
  • the type of frozen dessert in the present invention is not particularly limited as long as it is a confectionery that is eaten in a frozen temperature range, but as a typical example, "Ministry Ordinance on Ingredient Standards for Milk and Milk Products", so-called “milk”.
  • milk examples include ice cream, ice milk, and lacto ice specified in the "Ministry Ordinance” and frozen desserts specified in the "Standards for Foods, Additives, etc.” announced by the Ministry of Health and Welfare.
  • Ice creams such as ice cream, ice milk, and lacto ice usually contain a fat source, non-fat milk solids, sugar, emulsifier, and water as main components.
  • a typical example of the frozen dessert of the present invention is ice cream, and the components of the ice cream are milk fat, non-fat milk solids, sweetener, stabilizer, emulsifier, flavoring agent, coloring agent, water and the like. Become.
  • the raw materials are mixed and dissolved, and after treatments such as homogenization and sterilization, the raw materials are cooled to prepare a raw material mixed liquid called a mix.
  • This mixed solution is usually put into use through a storage process called aging.
  • n-octanoic acid (8 carbon atoms) and n-decanoic acid (10 carbon atoms) are constituent fatty acids, and the weight ratio of these is 60:40, MCT-64 (manufactured by Fuji Oil Co., Ltd.). )It was used.
  • transesterified oils E1 to E6 were random transesterified oils satisfying all of the following (A) and (B).
  • -The transesterified oils E1 to E3 and E5 to E6 were random transesterified oils further satisfying the following (C).
  • C The content of oleic acid in the constituent fatty acid composition is 10% by mass or less.
  • the prepared random transesterified oils E1 to E6 and POP-containing triglyceride were mixed at a ratio of 10:90 to obtain kneaded oils and fats 1 to 6 for frozen desserts.
  • POP-containing triglyceride a melting point fat in palm (IV46 rising melting point 29 ° C. manufactured by Fuji Oil Co., Ltd.) was used.
  • Lactic ice was prepared and evaluated using the prepared kneaded oil and fat for frozen desserts.
  • the melting point oil and fat in palm (Fuji Oil Co., Ltd. IV46, rising melting point 29 ° C) is shown in Comparative Example 1
  • the hardened coconut oil (Fuji Oil Co., Ltd. IV ⁇ 1 rising melting point 32 ° C) is shown in Comparative Example 2.
  • the lacto ice was prepared according to the following procedure according to the blending amount shown in Table 4. 1. Mix milk powder, granulated sugar, starch syrup, emulsifier, and stabilizer. 2. Add 1 mixed with warm ion-exchanged water (product temperature 70 ° C or higher). 3. Add frozen sweetened egg yolk and fat in this order while stirring (5000 rpm) with a homomixer. 4. Stir for 19 minutes. 5. After 19 minutes, turn on the vanilla flavor. 6. Stop stirring 1 minute after adding the flavor. 7. Apply a high pressure homomixer (120 kgf / cm) 1 pass. 8. Refrigerate overnight for aging. 9. Freeze for 15 to 30 minutes with an ice creamer (Delonghi machine). 10. Perform shock freezing at -40 ° C for 60 minutes. 11. Store frozen. The obtained lacto ice is used as the frozen dessert of the present invention.
  • Examples 1 to 3 and Examples 5 to 6 using the kneaded oil for frozen dessert containing the random transesterified oil satisfying the following (C) have the same refreshing feeling as Comparative Example 2. Moreover, a more excellent flavor than that of Example 4 was obtained, in which no unpleasant taste was felt.
  • Example 1 and Example 5 have a larger residual amount of lacto ice (frozen dessert) than Comparative Example 1 and Comparative Example 2 in the total measurement time, Example 1 and Example 5 are compared with Comparative Example 1 and Comparative Example 2. Also showed high shape retention.
  • the frozen dessert of the example was excellent in both texture (providing a refreshing feeling and reducing unpleasant taste) and shape retention, and a frozen dessert superior to the conventional palm medium melting point oil and hardened coconut oil was obtained. ..

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)

Abstract

L'objectif de la présente invention est d'améliorer les propriétés de conservation de forme d'un dessert glacé lors de sa consommation sans altérer la texture et l'arôme d'origine du dessert glacé.　L'invention concerne une huile ou matière grasse pour desserts glacés, ladite huile ou matière grasse comprenant une huile transestérifiée aléatoire qui a une composition d'acide gras ajustée à une valeur prédéfinie et un triglycéride contenant de la POP.
PCT/JP2021/010627 2020-03-31 2021-03-16 Huile ou matière grasse pour desserts glacés Ceased WO2021200119A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2022511820A JPWO2021200119A1 (fr) 2020-03-31 2021-03-16

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2020063600 2020-03-31
JP2020-063600 2020-03-31

Publications (1)

Publication Number Publication Date
WO2021200119A1 true WO2021200119A1 (fr) 2021-10-07

Family

ID=77929604

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2021/010627 Ceased WO2021200119A1 (fr) 2020-03-31 2021-03-16 Huile ou matière grasse pour desserts glacés

Country Status (3)

Country Link
JP (1) JPWO2021200119A1 (fr)
TW (1) TW202143848A (fr)
WO (1) WO2021200119A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023100847A1 (fr) * 2021-12-01 2023-06-08 不二製油グループ本社株式会社 Huile et matière grasse pour mélange pour dessert glacé

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08298934A (ja) * 1995-05-01 1996-11-19 Fuji Oil Co Ltd 冷菓練込み用油脂及び冷菓の製造法
JP2007166965A (ja) * 2005-12-21 2007-07-05 Fuji Oil Co Ltd 冷菓用油脂

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5202187B2 (ja) * 2008-01-22 2013-06-05 花王株式会社 冷菓用油脂組成物

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08298934A (ja) * 1995-05-01 1996-11-19 Fuji Oil Co Ltd 冷菓練込み用油脂及び冷菓の製造法
JP2007166965A (ja) * 2005-12-21 2007-07-05 Fuji Oil Co Ltd 冷菓用油脂

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
TOTANI, YOICHIRO ET AL.: "Food and Health Science Series Oil of Science", 25 October 2015, ASAKURA PUBLISHING CO., LTD. *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023100847A1 (fr) * 2021-12-01 2023-06-08 不二製油グループ本社株式会社 Huile et matière grasse pour mélange pour dessert glacé
JPWO2023100847A1 (fr) * 2021-12-01 2023-06-08
CN118317698A (zh) * 2021-12-01 2024-07-09 不二制油集团控股株式会社 冷冻点心配料用油脂
KR20240112851A (ko) * 2021-12-01 2024-07-19 후지세유 그룹 혼샤 가부시키가이샤 빙과 믹스용 유지
JP7619482B2 (ja) 2021-12-01 2025-01-22 不二製油株式会社 冷菓ミックス用油脂
KR102873123B1 (ko) 2021-12-01 2025-10-16 후지세유 가부시키가이샤 빙과 믹스용 유지

Also Published As

Publication number Publication date
TW202143848A (zh) 2021-12-01
JPWO2021200119A1 (fr) 2021-10-07

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