CN107427020B

CN107427020B - Oily food material for coating frozen dessert

Info

Publication number: CN107427020B
Application number: CN201680019571.7A
Authority: CN
Inventors: 臼井佑希; 石渡晓之
Original assignee: Fuji Oil Holdings Inc
Current assignee: Fuji Oil Holdings Inc
Priority date: 2015-03-31
Filing date: 2016-03-31
Publication date: 2021-06-22
Anticipated expiration: 2036-03-31
Also published as: JPWO2016159309A1; KR20170132242A; MY187401A; SG11201707387TA; CN107427020A; JP2019107014A; WO2016159309A1

Abstract

The invention provides an oily food material for coating frozen desserts, which has excellent curability, weight per unit area control, and crack suppression effect while maintaining good mouth-melting mouthfeel, and a frozen desserts using the same. The raw material for oily food is blended so that the triglyceride composition in the fat and oil satisfies all the conditions that StOO is 10 wt% or more, and triglyceride having a total of 30 to 38 carbon atoms constituting fatty acids is 8 to 30 wt%, POP is 15 wt% or less, SUS is less than 15 wt%, and/or SUU is less than 30 wt%, and more preferably the raw material for oily food is blended so that the POO content is 20 wt% or less.

Description

Oily food material for coating frozen dessert

Technical Field

The present invention relates to a chocolate for coating frozen desserts which has both physical properties and texture.

Background

Frozen confectionery products such as ice cream are sometimes coated (covered) with an oil or fat composition such as chocolate or an oily food material in order to diversify their flavor, prevent moisture migration, and impart a texture. In this case, in view of the mouth feel of the cocoa butter, liquid oils, trilaurin-based fats and oils having a high mouth feel and a low melting point, palm oil and the like are generally used, and cocoa butter having a poor mouth feel in the mouth in a freezing temperature range tends to be limited to a small amount. On the other hand, in manufacturing, the curing speed is also important in order to control the influence on the subsequent process and the weight per unit area, and it is necessary to blend grease having good curing properties in order to satisfy the curing speed. However, these fats and oils have problems of hard texture, poor texture immediately upon melting in the mouth, and easy cracking.

Therefore, there have been developed chocolate products which have an improved hardening rate while maintaining a mouth feel immediately upon melting in the mouth, or which have a good hardening property and a soft texture upon chewing. For example, according to patent document 1, by containing POP and lauric acid in specific amounts, a chocolate for frozen dessert having a moderate hardness in the mouth and a good mouth feel when melted in the mouth is obtained, but the cracking prevention effect in the application of the chocolate is insufficient.

On the other hand, techniques for suppressing cracking have been developed.

Examples thereof include: a fat composition containing less than 8% SSS, 25 to 80% SUS, 2 to 40% SUU, and 5% or more UUU (S: saturated fatty acids of C16 to C24, U: unsaturated fatty acids of C18 or more) in a triglyceride composition of a compounded fat (patent document 2); an oil and fat composition in which the total content of di-saturated monounsaturated glycerides (S2U) is 10 to 85%, the total content of di-unsaturated monounsaturated glycerides (SU2) and tri-unsaturated glycerides (U3) is 15 to 90%, and the content of di-saturated monolinoleate (S2L) in di-saturated monounsaturated glycerides (S2U) is 35% or more (patent document 3); an oil composition comprising 5 to 50 mass% of a transesterified oil or fat in an oil phase, wherein the oil phase has an SFC of 1 to 20% at 10 ℃, 1 to 15% at 20 ℃ and 0 to 6% at 40 ℃ (patent document 4). Although these materials exhibit a certain flexibility and crack-inhibiting effect, they have a slightly low hardenability and are difficult to control the weight per unit area.

An application (patent document 5) in which X3 is 3% or less, X2U is 40 to 60%, POP is 18 to 37%, XU2 is 31 to 47%, and U3 is 10% or less, and an application (patent document 6) in which X3 is 3% or less, X2U is 15 to 34%, XU2 is 30 to 47%, U3 is 10% or less, and saturated fatty acid is 10 to 34% or less of C14 are contents relating to chocolate for frozen confectionery having a crisp texture and being less likely to crack, but the effect is not sufficient when shrinkage of chocolate is seriously affected, such as when ice is applied over the entire surface. (X: saturated fatty acid of C16-18, U: unsaturated fatty acid of C18, P: palmitic acid, O: oleic acid)

Documents of the prior art

Patent document

Patent document 1 Japanese patent laid-open No. 2006-280209

Patent document 2 Japanese patent application laid-open No. Hei 10-506285

Patent document 3, Japanese patent application laid-open No. 6-105655

Patent document 4 Japanese patent application laid-open No. 2010-268749

Patent document 5 Japanese laid-open patent publication No. 2015-15914

Patent document 6 Japanese laid-open patent publication No. 2015-15915

Disclosure of Invention

Problems to be solved by the invention

The invention aims to provide an oily food material for coating frozen desserts, which has excellent hardening properties, weight control per unit area and crack-inhibiting effects while maintaining good mouth-melting mouthfeel.

Means for solving the problems

The present inventors have intensively studied the above problems, and as a result, they have found that: the above problems can be solved by blending a certain amount or more of StOO in a fat or oil and adjusting the triglyceride composition to a specific range. Thus, the present invention has been completed.

That is, the present invention is a technical means for,

(1) an oily food material for coating frozen desserts, wherein the composition of triglycerides in the oil or fat satisfies the following condition of 1 to 4,

1 StOO of 10% by weight or more

2 the total number of carbon atoms of the constituent fatty acids is 30 to 38, and 8 to 30% by weight of the triglyceride

3 POP of 15 wt% or less

4 SUS less than 15 wt% and/or SUU less than 30 wt%

Wherein the content of the first and second substances,

s: c16-20 saturated fatty acid

U: C16-C18 unsaturated fatty acid

St: stearic acid

O: oleic acid

P: palmitic acid

(2) The oily food material for coating frozen dessert according to (1), wherein the POO content in the oil or fat is 20% by weight or less,

(3) the oily food material for coating frozen dessert according to (1), wherein the POO content in the oil or fat is 15 wt% or less,

(4) the oily food material for coating a frozen dessert according to (1), wherein the POP is 10% by weight or less,

(5) the oily food material for coating a frozen dessert according to (2), wherein the POP is 10% by weight or less,

(6) the oily food material for coating a frozen dessert according to (3), wherein the POP is 10% by weight or less,

(7) the oily food material for coating frozen dessert according to (1), wherein the oil and fat component in the oily food material for coating frozen dessert is 50% by weight or more,

(8) the oily food material for coating frozen dessert according to (2), wherein the oil and fat component in the oily food material for coating frozen dessert is 50% by weight or more,

(9) the oily food material for coating frozen dessert according to (3), wherein the oil and fat component in the oily food material for coating frozen dessert is 50% by weight or more,

(10) the oily food material for coating frozen dessert according to (4), wherein the oil and fat component in the oily food material for coating frozen dessert is 50% by weight or more,

(11) the oily food material for coating frozen dessert according to (5), wherein the oil and fat component in the oily food material for coating frozen dessert is 50% by weight or more,

(12) the oily food material for coating frozen dessert according to (6), wherein the oil and fat component in the oily food material for coating frozen dessert is 50% by weight or more,

(13) a frozen dessert coated with the oily food material for coating frozen dessert of (1),

(14) a frozen dessert covered with the oily food material for covering a frozen dessert of (11),

(15) a frozen dessert coated with the oily food material for frozen dessert coating of (12).

In other words, the present invention is a technical solution that,

(16) an oily food material for coating frozen dessert, wherein the composition of triglyceride in oil satisfies the following condition 1-4

1 StOO of 10% by weight or more

3 POP of 15 wt% or less

Less than 15 wt% for 4 SUS and less than 30 wt% for SUU.

Wherein the content of the first and second substances,

s: c16-20 saturated fatty acid

U: C16-C18 unsaturated fatty acid

St: stearic acid

O: oleic acid

P: palmitic acid

(17) The oily food material for coating a frozen dessert according to (16), wherein the POO content in the fat or oil is 20% by weight or less,

(18) a frozen dessert covered with the oily food material for covering a frozen dessert of any one of (16) and (17).

Effects of the invention

According to the present invention, it is possible to provide a chocolate which is excellent in handling properties during production and has a good mouth feel when it is just melted in the mouth, and a frozen dessert using the same. Further, the occurrence of cracks due to shrinkage is also suppressed, and therefore, the commercial value is maintained even in a shape coated over the entire surface.

Detailed Description

The present invention will be specifically described below.

The oily food material for coating frozen dessert in the present invention is: chocolate for coating (applying) the whole or a part of the surface of a food, particularly a frozen dessert, with a fat or oil in a continuous phase. The chocolate products herein are not subject to regulations ("competitive regulations on labeling of chocolate products") or regulations, and include various chocolate products and fat-processed foods and chocolate products using animal and vegetable fats other than cocoa butter. Mixing cacao mass, cacao butter, cacao, edible oil and fat, saccharide, milk powder, emulsifier, spice, etc. to obtain chocolate by conventional method.

The frozen dessert of the present invention is not particularly limited in kind as long as it is eaten in a freezing temperature range, and representative examples thereof include: "province of milk and dairy product specifications, etc.", ice cream, frozen milk, and lactic acid ice (milk) specified in the so-called "province of milk, etc."; the thick birth note is the ice snack specified in "standard standards for foods, additives, etc.

The oily food material of the present invention is characterized in that the triglyceride composition in the oil or fat contained therein satisfies all of the following conditions. The fat or oil herein includes, in addition to various animal or vegetable fat or oil raw materials to be blended, cocoa butter, cocoa mass, cocoa powder, milk powder, and fat or oil components derived from their preparations.

(1) StOO of 10% by weight or more

(2) 10 to 25% by weight of triglycerides having 30 to 38 carbon atoms in total constituting the fatty acid

(3) POP of 15 wt% or less

(4) SUS less than 15 wt% and/or SUU less than 30 wt%

Wherein S represents a saturated fatty acid having 16 to 20 carbon atoms, U represents an unsaturated fatty acid having 16 to 18 carbon atoms, St represents stearic acid, O represents oleic acid, and P represents palmitic acid.

Hereinafter, each item will be further described.

(StOO)

StOO (triglyceride in which the fatty acid at the 1-or 2-or 3-position is O and the fatty acid at the 3-or 1-position is St) is blended in a proportion of 10% by weight or more, preferably 15% by weight or more, whereby both adequate drying and resistance to cracking can be achieved, and a good mouth feel can be imparted. The upper limit of the amount to be blended is not particularly limited, but is preferably about 50% by weight in consideration of balance with other physical properties. Examples of the major raw materials containing StOO include fats and oils processed by enzymatic transesterification, fractionation, or the like, such as shea butter, buckeye oil, illipe butter, mango butter, safflower oil, sunflower seed oil, soybean oil, and rapeseed oil, alone or in a suitable mixture.

(total number of carbon atoms)

The total number of carbon atoms constituting the fatty acids is 30 to 38 (i.e., the total amount of C30, C32, C34, C36 and C38) in an amount of 8 to 30 wt%, preferably 10 to 25 wt%. This makes it possible to achieve both of appropriate hardening properties (drying rate) and low cracking resistance in the step of coating the frozen dessert. The "total of carbon atoms constituting fatty acids" herein means the total of 3 carbon atoms derived from glycerin removed from the total number of carbon atoms constituting 1 triglyceride molecule.

(POP)

POP (triglyceride in which the fatty acid at the 1-and 3-positions is P and the fatty acid at the 2-position is O) is blended in an amount of 15 wt% or less, more preferably 10 wt% or less. If the amount is more than this, the film tends to be easily broken and has a hard texture, and the texture may be deteriorated when the film is melted in the mouth.

(SUS、SUU)

The addition is carried out so as to satisfy the condition that the content of SUS (2-unsaturated, 1, 3-unsaturated glyceride) is less than 15 wt%, and the SUU (1-or 3-saturated, di-unsaturated glyceride) is less than 30 wt%, or both. If both conditions are not satisfied, the film tends to be easily broken or the mouth feel deteriorates immediately after melting in the mouth.

(POO)

Further, it is desirable that the POO (triglyceride in which the fatty acid at the 1-or 2-or 3-position is O and the fatty acid at the 3-or 1-position is P) is 20% by weight or less, more preferably 15% by weight or less. If the amount is more than this, drying after coating may be reduced.

The oil or fat raw material used in the oily food raw material of the present invention is not particularly limited as long as it satisfies the triglyceride composition described above, and various vegetable oils and fats such as soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, and processed oils and fats such as hydrogenated oil, fractionated oil, and transesterified oil thereof can be exemplified, and they can be used alone or in an appropriate combination. The oil and fat component in the oily food material is blended so as to be 40 wt% or more, preferably 50 wt% or more. If the amount is less than this, it is difficult to obtain physical properties suitable for coating applications.

Examples

The present invention will be described in more detail below with reference to examples and comparative examples. In the examples, "%" and "part(s)" are based on weight unless otherwise specified.

(preparation of oily food Material (chocolate)

Chocolates were prepared according to the raw material formulation shown in Table 1, respectively, by rolling and refining (refining) by a conventional method. The particle size was adjusted to 18 μm, and the viscosity was adjusted to 300cp (40 ℃, B-type viscometer, spindle No. 2, 30 rpm). In the table, "vegetable fat a" is a fat having a StOO content of about 40%, and the melting point fraction of the transesterified fat obtained with 1, 3-specific lipase using high-oleic sunflower oil and stearic acid as raw materials was reduced.

(Ice coating test)

Chocolate was melted by heating, adjusted to 40 ℃, and a coating test (room temperature 20 ℃) was performed using a commercially available ice cream bar. Evaluation items and viewpoints are as follows. The case where all the items are ∈ or ∘ was regarded as pass.

(drip stop (Japanese original: たれわり))

As an index of the hardening speed, the time (seconds) from the time when the whole ice cream was dipped in chocolate and lifted up until the chocolate stopped dripping from the surface was measured.

Very good: less than 10 seconds

O: 10 seconds or more and less than 12 seconds

Δ: 12 seconds or more and less than 15 seconds

X: for 15 seconds or more

(anhydration)

As an index of the hardening speed, the time (seconds) from the time when the whole ice cream is dipped in chocolate and lifted up to the time when the surface is hardened and dried is measured.

Very good: less than 12 seconds

O: 12 seconds or more and less than 17 seconds

Δ: 17 seconds or more and less than 20 seconds

X: over 20 seconds

(weight per unit area)

The weight of chocolate adhering to the ice cream stick was measured and determined by comparison with a predetermined appropriate amount (7 g).

Very good: in a proper amount (within + -10%)

O: slightly more (+ 10-15%)

Δ: slightly less (-10-15%)

X: too much or too little (+ more than 15% or-less than 15%)

(contraction rupture)

After the storage at-20 ℃ for 7 days, the occurrence of cracks due to shrinkage was visually observed.

Very good: hardly cracked

O: has less cracking, but is within the allowable range

Δ: with slightly apparent cracking

X: with marked cracking

(mouth feel immediately upon melting in the mouth)

After being stored for 7 days under refrigeration (-20 ℃), the mouth feel of the product immediately upon melting in the mouth was evaluated organoleptically.

Very good: is particularly good

O: good effect

Δ: is slightly poor

X: difference (D)

(Table 1)

(evaluation)

As shown in examples 1 to 4 in table 1, the quality was obtained in all evaluation items as acceptable by blending the oils and fats so that StOO was 10 wt% or more and the total amount of C30 to C38 was 8 to 30 wt%. In the formulation with a low StOO content, the drying was slow (comparative example 1), and the drying was improved by increasing the total content of C30-38, but if too much, shrinkage and cracking occurred (comparative example 2). Even when StOO was blended in an amount of 10% by weight or more, drying was slow when the total amount of C30-C38 was small (comparative examples 3, 4, and 5).

Claims

1. An oily food material for coating a frozen dessert selected from desserts to be eaten in a freezing temperature range, wherein the composition of triglycerides in the fat or oil satisfies the following conditions (1) to (4),

(1) 10 to 50 weight percent of StOO;

(2) 8 to 30% by weight of triglycerides having 30 to 38 carbon atoms in total constituting the fatty acids;

(3) POP is 3 to 15 weight percent;

(4) SUS less than 15 wt% and/or SUU less than 30 wt%,

wherein the content of the first and second substances,

s: a saturated fatty acid having 16 to 20 carbon atoms,

u: unsaturated fatty acids having 16 to 18 carbon atoms,

st: the stearic acid, the fatty acid,

o: the oleic acid is a mixture of an acid,

p: palmitic acid.

2. The oily food material for coating a frozen dessert according to claim 1, wherein,

the POO content in the fat or oil is 20 wt% or less.

3. The oily food material for coating a frozen dessert according to claim 1, wherein,

the POO content in the fat or oil is 15 wt% or less.

4. The oily food material for coating a frozen dessert according to claim 1, wherein,

the POP is 3-10 wt%.

5. The oily food material for coating a frozen dessert according to claim 2, wherein,

the POP is 3-10 wt%.

6. The oily food material for coating a frozen dessert according to claim 3, wherein,

the POP is 3-10 wt%.

7. The oily food material for coating a frozen dessert according to claim 1, wherein,

the oily food material for coating frozen dessert has oil and fat content of 50 wt% or more.

8. The oily food material for coating a frozen dessert according to claim 2, wherein,

9. The oily food material for coating a frozen dessert according to claim 3, wherein,

10. The oily food material for coating a frozen dessert according to claim 4, wherein,

11. The oily food material for coating a frozen dessert according to claim 5, wherein,

12. The oily food material for coating a frozen dessert according to claim 6, wherein,

13. A frozen dessert coated with the oily food material for coating of frozen dessert according to claim 1.

14. A frozen dessert coated with the oily food material for coating of frozen dessert of claim 11.

15. A frozen dessert coated with the oily food material for coating of frozen dessert according to claim 12.