Oil and fat composition that can be used as non-tempering type hard butter

Abstract

[Object] To provide an oil and fat composition that can be used as a low trans fatty acid content, non-lauric, non-tempering type hard butter and an oil-based food product comprising the oil and fat composition that exhibits good heat resistance and melting feeling in the mouth. [Means for Solving the Problems] The oil and fat composition of the present invention is characterized by satisfying the following conditions of (a) to (g): (a) an X3 content is 3 to 20% by weight; (b) a weight ratio of P3/X3 is not less than 0.35; (c) an X2O content is 45 to 80% by weight; (d) a weight ratio of XOX/X2O is 0.20 to 0.65; (e) a weight ratio of PStO/X2O is 0.10 to 0.45; (f) a weight ratio of St2O/X2O is 0.05 to 0.35; and (g) a weight ratio of St/P is not more than 0.80; wherein X represents saturated fatty acid having 14 carbon atoms or more; O represents oleic acid; P represents palmitic acid; and St represents stearic acid.

Claims

1. An oil and fat composition satisfying the following conditions of (a) to (g): (a) an X3 content is 3 to 20% by weight; (b) a weight ratio of P3/X3 is 0.50 to 0.67; (c) an X2O content is 45 to 80% by weight; (d) a weight ratio of XOX/X2O is 0.20 to 0.65; (e) a weight ratio of PStO/X2O is 0.10 to 0.45; (f) a weight ratio of St2O/X2O is 0.05 to 0.35; and (g) a weight ratio of St/P is not more than 0.80; (in the above conditions of (a) to (g), each of X, O, P, St, X3, P3, X2O, XOX, PStO, and St2O represents the following: X: saturated fatty acid having 14 carbon atoms or more; O: oleic acid; P: palmitic acid; St: stearic acid; X3: triglyceride in which three molecules of X are bound; P3: triglyceride in which three molecules of P are bound; X2O: triglyceride in which two molecules of X and one molecule of O are bound; XOX: triglyceride in which X is bound at positions 1 and 3 and O is bound at position 2; PStO: triglyceride in which one molecule of P, one molecule of St, and one molecule of O are bound; and St2O: triglyceride in which two molecules of St and one molecule of O are bound), wherein (b) said weight ratio of P3/X3 is 0.50 to 0.67.

2. The oil and fat composition according to claim 1, wherein a lauric acid content in constituent fatty acids is not more than 5% by weight and a trans fatty acid content in constituent fatty acids is not more than 5% by weight.

3. The oil and fat composition according to claim 1, wherein said oil and fat composition is non-tempering type hard butter.

4. An oil-based food product comprising said oil and fat composition according to claim 1.

5. The oil-based food product according to claim 4, wherein said oil-based food product is chocolate.

6. The oil and fat composition according to claim 2, wherein said oil and fat composition is non-tempering type hard butter.

7. An oil-based food product comprising said oil and fat composition according to claim 2.

8. An oil-based food product comprising said oil and fat composition according to claim 3.

9. An oil-based food product comprising said oil and fat composition according to claim 6.

10. The oil-based food product according to claim 7, wherein said oil-based food product is chocolate.

11. The oil-based food product according to claim 8, wherein said oil-based food product is chocolate.

12. The oil-based food product according to claim 9, wherein said oil-based food product is chocolate.

Description

EXAMPLES

(1) By way of the examples the present invention will now be described but the present invention is by no means limited thereto.

(2) (Methods of Analysis)

(3) A fatty acid content and trans fatty acid content were measured by methods in accordance with AOCS Ce1f-96.

(4) An X3 triglyceride content, P3 triglyceride content, X2O triglyceride content, P2O triglyceride content, St2O triglyceride content, and PStO triglyceride content were measured by methods in accordance with JAOCS. vol. 70, 11, 1111-1114 (1993).

(5) An XOX triglyceride content was calculated based on an XOX/X2O ratio and X2O triglyceride content, wherein the value of XOX/X2O ratio was measured by a method in accordance with J. High Resol. Chromatogr., 18, 105-107 (1995).

(6) SFC was measured by a method in accordance with IUPAC method 2.150a Solid Content determination in Fats by NMR.

(7) An iodine value was measured by a method in accordance with “2.3.4.1-1996 iodine value (Wijs-cyclohexane method)” in “Standard Methods for Analysis of Fats, Oils and Related Materials (edited by incorporated association Japan Oil Chemists' Society)”.

(8) The melting point was measured by a method in accordance with “3.2.2.2-1996 melting point (softening point)” in “Standard Methods for Analysis of Fats, Oils and Related Materials (edited by incorporated association Japan Oil Chemists' Society)”.

(9) (Production of Transesterified Oil A1)

(10) Twenty two parts by weight of high oleic sunflower oil (oleic acid content: 85.1% by weight, linoleic acid content: 6.6% by weight, linolenic acid content: 0.1% by weight), 31 parts by weight of palm stearin (iodine value: 36.1) and 47 parts by weight of extremely hydrogenated oil of soy bean oil (iodine value: 1.1, the content of saturated fatty acid having 16 carbon atoms or more: 99.5% by weight) were mixed. The obtained mixed oil (lauric acid content: 0.1% by weight, palmitic acid content: 24.7% by weight, stearic acid: 43.0% by weight, oleic acid: 26.7% by weight, linoleic acid: 3.8% by weight, linolenic acid: 0.1% by weight, trans fatty acid: 0% by weight) was subjected to a random transesterification reaction to obtain transesterified oil A1.

(11) The transesterification reaction was carried out according to a conventional method, wherein a raw material oil and fat was sufficiently dried and sodium methoxide was added in 0.2% by weight based on the raw material oil and fat, the resultant was reacted while stirred under reduced pressure at 120° C. for 0.5 hours.

(12) (Production of Transesterified Oil A2)

(13) Twenty seven point five parts by weight of the following oil and fat composition a (linoleic acid content: 6.9% by weight, linolenic acid content: 0% by weight), 34.5 parts by weight of palm stearin (iodine value: 36.1), and 38 parts by weight of extremely hydrogenated oil of soy bean oil (iodine value: 1.1, the content of saturated fatty acid having 16 carbon atoms or more: 99.5% by weight) were mixed. The obtained mixed oil (lauric acid content: 0.1% by weight, palmitic acid content: 24.8% by weight, stearic acid: 43.9% by weight, oleic acid: 25.6% by weight, linoleic acid: 4.1% by weight, linolenic acid: 0.1% by weight, trans fatty acid: 0% by weight) was subjected to a random transesterification reaction to obtain transesterified oil A2.

(14) The transesterification reaction was carried out by the same method as described in the above transesterified oil A1.

(15) (Production of Transesterified Oil A3)

(16) Twenty five parts by weight of the following oil and fat composition a (linoleic acid content: 6.9% by weight, linolenic acid content: 0% by weight), 40 parts by weight of palm stearin (iodine value: 36.1), and 35 parts by weight of extremely hydrogenated oil of the following oil and fat composition a (iodine value: 1.3, the content of saturated fatty acid having 16 carbon atoms or more: 99.9% by weight) were mixed. The obtained mixed oil (lauric acid content: 0.1% by weight, palmitic acid content: 25.4% by weight, stearic acid: 42.6% by weight, oleic acid: 26.1% by weight, linoleic acid: 4.3% by weight, linolenic acid: 0.1% by weight, trans fatty acid: 0% by weight) was subjected to a random transesterification reaction to obtain transesterified oil A3.

(17) The transesterification reaction was carried out by the same method as described in the above transesterified oil A1.

(18) (Production of Transesterified Oil A4)

(19) Fifty parts by weight of palm olein (iodine value: 56.7, linoleic acid content: 11.2% by weight, linolenic acid content: 0.3% by weight) and 50 parts by weight of extremely hydrogenated oil of soy bean oil (iodine value: 1.1, the content of saturated fatty acid having 16 carbon atoms or more: 99.5% by weight) were mixed. The obtained mixed oil (lauric acid content: 0.1% by weight, palmitic acid content: 24.7% by weight, stearic acid: 46.5% by weight, oleic acid: 21.3% by weight, linoleic acid: 5.7% by weight, linolenic acid: 0.1% by weight, trans fatty acid: 0.1% by weight) was subjected to a random transesterification reaction to obtain transesterified oil A4.

(20) The transesterification reaction was carried out by the same method as described in the above transesterified oil A1.

(21) (Production of Transesterified Oil B1)

(22) Sixty parts by weight of palm stearin (iodine value: 36.1) and 40 parts by weight of palm oil (iodine value: 52.0) were mixed. The obtained mixed oil (lauric acid content: 0.2% by weight, palmitic acid content: 517% by weight, stearic acid: 4.6% by weight, oleic acid: 33.2% by weight, linoleic acid: 8.0% by weight, linolenic acid: 0.2% by weight, trans fatty acid: 0% by weight) was subjected to a random transesterification reaction to obtain transesterified oil B1.

(23) The transesterification reaction was carried out by the same method as described in the above transesterified oil A1.

(24) (Production of Oil and Fat Composition a)

(25) An oil and fat obtained by subjecting transesterified oil of high oleic sunflower oil and ethyl stearate to dry fractionation was designated as an oil and fat composition a.

(26) (Production of Oil and Fat Composition of Example 1)

(27) Forty parts by weight of transesterified oil A1 and 60 parts by weight of transesterified oil B1 were mixed. The obtained mixed oil was subjected to dry fractionation at 36 to 38° C. and a high melting point fraction was removed, thereby obtaining a low melting point fraction. The obtained low melting point fraction was subjected to solvent fractionation (using acetone) at 0 to 2° C., and a low melting point fraction was removed, thereby obtaining a high melting point fraction, which was subjected to deodorization treatment. The resultant was designated as an oil and fat composition (EBMF) of Example 1.

(28) (Production of Oil and Fat Composition of Example 2)

(29) Forty parts by weight of transesterified oil A2 and 60 parts by weight of transesterified oil B1 were mixed. The obtained mixed oil was subjected to dry fractionation at 36 to 38° C. and a high melting point fraction was removed, thereby obtaining a low melting point fraction. The obtained low melting point fraction was subjected to solvent fractionation (using acetone) at 0 to 2° C., and a low melting point fraction was removed, thereby obtaining a high melting point fraction. The resultant was designated as an oil and fat composition (EBMF) of Example 2.

(30) (Production of Oil and Fat Composition of Example 3)

(31) Forty parts by weight of transesterified oil A1 and 60 parts by weight of transesterified oil B1 were mixed. The obtained mixed oil was subjected to dry fractionation at 36 to 38° C. and a high melting point fraction was removed, thereby obtaining a low melting point fraction. The obtained low melting point fraction was subjected to solvent fractionation (using acetone) at −4 to −2° C., and a low melting point fraction was removed, thereby obtaining a high melting point fraction, which was subjected to deodorization treatment. The resultant was designated as an oil and fat composition (EBMF) of Example 3.

(32) (Production of Oil and Fat Composition of Example 4)

(33) Seventy parts by weight of the oil and fat composition of Example 1 and 30 parts by weight of palm olein (iodine value: 56.7, XOX content: 32.7% by weight) were mixed and this resultant was designated as an oil and fat composition (mixed oil of EBMF and XOX oil and fat) of Example 4.

(34) (Production of Oil and Fat Composition of Example 5)

(35) Sixty parts by weight of the oil and fat composition of Example 1 and 40 parts by weight of palm mid-fraction (iodine value: 45.5, XOX content: 53.3% by weight) were mixed and this resultant was designated as an oil and fat composition (mixed oil of EBMF and XOX oil and fat) of Example 5.

(36) (Production of Oil and Fat Composition of Comparative Example 1) The transesterified oil A2 was subjected to dry fractionation at 36 to 38° C. and a high melting point fraction was removed, thereby obtaining a low melting point fraction. Sixty parts by weight of the obtained low melting point fraction and 40 parts by weight of palm mid-fraction (iodine value: 45.5, lauric acid content: 0.2% by weight, palmitic acid content: 48.9% by weight, stearic acid: 4.8% by weight, oleic acid: 36.1% by weight, linoleic acid: 7.8% by weight, linolenic acid: 0% by weight, trans fatty acid: 0% by weight) were mixed. The obtained mixed oil was subjected to solvent fractionation (using acetone) at −2 to 0° C., and a low melting point fraction was removed, thereby obtaining a high melting point fraction. The resultant was designated as an oil and fat composition of Comparative Example 1.
(Production of Oil and Fat Composition of Comparative Example 2)

(37) The transesterified oil A3 was subjected to dry fractionation at 36 to 38° C. and a high melting point fraction was removed, thereby obtaining a low melting point fraction. Eighty four parts by weight of the obtained low melting point fraction and 16 parts by weight of palm mid-fraction (iodine value: 45.5, lauric acid content: 0.2% by weight, palmitic acid content: 48.9% by weight, stearic acid: 4.8% by weight, oleic acid: 36.1% by weight, linoleic acid: 7.8% by weight, linolenic acid: 0% by weight, trans fatty acid: 0% by weight) were mixed. The obtained mixed oil was subjected to solvent fractionation (using acetone) at −4 to −2° C., and a low melting point fraction was removed, thereby obtaining a high melting point fraction. The resultant was designated as an oil and fat composition of Comparative Example 2.

(38) (Production of Oil and Fat Composition of Comparative Example 3)

(39) The transesterified oil A3 was subjected to dry fractionation at 36 to 38° C. and a high melting point fraction was removed, thereby obtaining a low melting point fraction. Sixty parts by weight of the obtained low melting point fraction and 40 parts by weight of palm mid-fraction (iodine value: 45.5, lauric acid content: 0.2% by weight, palmitic acid content: 48.9% by weight, stearic acid: 4.8% by weight, oleic acid: 36.1% by weight, linoleic acid: 7.8% by weight, linolenic acid: 0% by weight, trans fatty acid: 0% by weight) were mixed. The obtained mixed oil was subjected to solvent fractionation (using acetone) at −2 to 0° C., and a low melting point fraction was removed, thereby obtaining a high melting point fraction. The resultant was designated as an oil and fat composition of Comparative Example 3.

(40) (Production of Oil and Fat Composition of Comparative Example 4)

(41) The transesterified oil A4 was subjected to dry fractionation at 36 to 38° C. and a high melting point fraction was removed, thereby obtaining a low melting point fraction. The obtained low melting point fraction was further subjected to dry fractionation and a low melting point fraction was removed, thereby obtaining a high melting point fraction. The resultant was designated as an oil and fat composition of Comparative Example 4.

(42) (Analysis of Oil and Fat Compositions of Examples and Comparative Examples)

(43) For the oil and fat compositions of Examples 1 to 5 and oil and fat composition of Comparative examples 1 to 4, the fatty acid content, triglyceride content, iodine value, melting point, and SFC were measured according to the methods of analysis that were described earlier. The results are shown in Tables 1 and 2.

(44) As can be seen from Tables 1 and 2, oil and fat compositions of Examples and Comparative Examples were low in the lauric acid content and trans fatty acid content.

(45) TABLE-US-00001 TABLE 1 Triglyceride content and fatty acid content (% by weight), triglyceride and fatty acid weight ratio, iodine value, melting point (° C.), and SFC (%) of oil and fat composition Exam- Exam- Example 1 ple 2 Example 3 ple 4 Example 5 X3 content 13.2 11.5 11.5 10.1 9.2 P3/X3 weight 0.606 0.617 0.591 0.604 0.609 ratio X2O content 66.1 71.3 56.3 57.4 63.2 XOX/X2O weight 0.349 0.320 0.352 0.462 0.554 ratio PStO/X2O weight 0.281 0.279 0.277 0.256 0.233 ratio St2O/X2O weight 0.165 0.177 0.155 0.136 0.111 ratio St/P weight ratio 0.431 0.482 0.410 0.341 0.293 P3 content 8.0 7.1 6.8 6.1 5.6 XOX content 23.1 22.8 19.8 26.5 35.0 P2O content 34.6 36.5 30.3 33.1 39.7 PStO content 18.6 19.9 15.6 14.7 14.7 St2O content 10.9 12.6 8.7 7.8 7.0 La content 0.2 0.2 0.2 0.2 0.2 P content 45.9 45.2 42.4 44.3 47.1 St content 19.8 21.8 17.4 15.1 13.8 Content of FA 98.8 98.8 98.8 98.7 98.8 having C16 or more TFA content 0.4 0.2 0.5 0.4 0.3 Iodine value 32.0 29.9 38.0 39.5 37.2 Melting point 40.9 39.8 40.1 38.6 38.1 SFC 25° C. 58.3 58.8 53.2 54.0 53.8 30° C. 36.2 34.6 34.5 31.8 32.0 35° C. 18.4 17.0 16.6 15.4 15.2

(46) TABLE-US-00002 TABLE 2 Triglyceride content and fatty acid content (% by weight), triglyceride and fatty acid weight ratio, iodine value, melting point (° C.), and SFC (%) of oil and fat compositions Comparative Comparative Comparative Comparative Example 1 Example 2 Example 3 Example 4 X3 content 9.0 11.3 8.5 13.3 P3/X3 weight 0.267 0.212 0.294 0.182 ratio X2O content 71.5 69.5 72.7 63.8 XOX/X2O 0.606 0.443 0.616 0.322 weight ratio PStO/X2O 0.337 0.419 0.338 0.503 weight ratio St2O/X2O 0.213 0.304 0.209 0.379 weight ratio St/P weight 0.762 1.224 0.754 1.656 ratio P3 content 2.4 2.4 2.5 2.4 XOX content 43.3 30.8 44.8 20.6 P2O content 31.2 18.7 32.0 7.2 PStO content 24.1 29.1 24.6 32.1 St2O content 15.2 21.1 15.2 24.2 La content 0.1 0.1 0.1 0.1 P content 36.6 29.7 36.9 25.5 St content 27.9 36.3 27.8 42.1 Content of FA 99.2 99.2 99.2 99.2 having C16 or more TFA content 0.2 0.3 0.2 0.1 Iodine value 32.7 31.3 32.6 31.5 Melting point 39.7 40.4 38.5 42.3 SFC 25° C. 37.0 45.0 33.6 63.7 30° C. 20.3 24.4 17.7 38.2 35° C. 9.8 12.7 7.8 21.7
(Chocolate Evaluation Test)

(47) Using the oil and fat compositions of Examples 1 to 5 and oil and fat compositions of Comparative examples 1 to 4, non-tempering type dark chocolates (the amount of each of the oil and fat compositions blended in the oil and fat: 80.0% by weight) and milk chocolates (the amount of each of the oil and fat compositions blended in the oil and fat: 74.0% by weight) were produced in blending formulation in Tables 3 and 4. Each of the chocolates was produced by a conventional method (mixing, refining, conching, cooling) except that tempering was not carried out.

(48) For the heat resistance and melting feeling in the mouth of the obtained chocolate, 5 expert panels graded at 3 levels of very good (3 points), good (2 points), poor (1 point) and evaluated according the following criteria. The results of the evaluation are shown in Tables 5 and 6.

(49) In each of the evaluations, in cases where ⊚ was given, the heat resistance and melting feeling in the mouth thereof were judged to be good.

(50) ⊚: The average score of the 5 panels was not less than 2.0 points.

(51) Δ: The average score of the 5 panels was not less than 1.5 points and less than 2.0 points

(52) X: The average score of the 5 panels was not less than 1 point and less than 1.5 points.

(53) (1) Evaluation of Heat Resistance

(54) Evaluation of heat resistance was carried out by evaluating a state of fingerprints being left on the surface of chocolate when the surface of chocolate was touched by the pad of the index finger. The heat resistance was evaluated according to the following criteria.

(55) Very good: The surface of chocolate was hard and no fingerprints were left.

(56) Good: The surface of chocolate was hard and fingerprints were hardly left.

(57) Poor: The surface of chocolate was soft and fingerprints were left.

(58) (2) Evaluation of Melting Feeling in the Mouth

(59) Chocolate was eaten and the melting feeling in the mouth of the chocolate was evaluated according to the following criteria.

(60) Very good: The melting feeling in the mouth was good and no lingering taste was noted.

(61) Good: The melting feeling in the mouth was good and little lingering taste was noted.

(62) Poor: The melting feeling in the mouth was poor and a lingering taste was noted to a large degree.

(63) TABLE-US-00003 TABLE 3 Blending formulation of dark chocolate (% by weight) Oil and fat composition 32.0 Sugar 52.5 Cacao mass 15.0 Lecithin 0.5

(64) TABLE-US-00004 TABLE 4 Blending formulation of milk chocolate (% by weight) Oil and fat composition 29.2 Sugar 43.5 Cacao mass 17.8 Whole milk powder 9.0 Lecithin 0.5

(65) TABLE-US-00005 TABLE 5 Results of chocolate evaluation test Exam- Exam- Exam- Exam- Exam- ple 1 ple 2 ple 3 ple 4 ple 5 Dark Heat ⊚ ⊚ ⊚ ⊚ ⊚ Choco- resistance late Melting feeling ⊚ ⊚ ⊚ ⊚ ⊚ in the mouth Milk Heat ⊚ ⊚ ⊚ ⊚ ⊚ Choco- resistance late Melting feeling ⊚ ⊚ ⊚ ⊚ ⊚ in the mouth

(66) TABLE-US-00006 TABLE 6 Results of chocolate evaluation test Com- Com- Com- Comparative parative parative parative Example 1 Example 2 Example 3 Example 4 Dark Heat Δ ⊚ Δ ⊚ chocolate resistance Melting X X X X feeling in the mouth Milk Heat Δ ⊚ Δ ⊚ chocolate resistance Melting X X Δ X feeling in the mouth

(67) As can be seen from Table 5, the non-tempering type chocolates produced by using the oil and fat composition of Examples 1 to 5 exhibited good heat resistance and melting feeling in the mouth.

(68) On the other hand, as can be seen from Table 6, the non-tempering type chocolates produced by using the oil and fat composition of Comparative examples 1 to 4 did not have good heat resistance and/or melting feeling in the mouth.