OIL AND FAT COMPOSITION FOR FROZEN DESSERT AND CHOCOLATES FOR FROZEN DESSERT

Abstract

The present invention addresses the problem of providing: an oil and fat composition which is for frozen dessert, moderately lingers, and has a rich flavor with low saturated fatty acid content; and chocolates which are for frozen dessert, and contain the fat and oil composition for frozen dessert. The chocolates which are for frozen dessert, moderately lingers, and has rich flavor with low saturated fatty acid content can be obtained by adding the prescribed amount of a transesterified oil and fat composition which is for frozen dessert and in which the composition of constituent fatty acids and the solid fat content (SFC) have been prescribed.

Claims

1. An interesterified fat composition for frozen dessert, wherein the composition satisfies all of the following conditions (i) to (vi): (i) a content of saturated fatty acid in constituent fatty acids is 20.0 to 30.0% by weight; (ii) a content of saturated fatty acid having 8 to 10 carbon atoms in constituent fatty acids is 1.0 to 8.0% by weight; (iii) a content of saturated fatty acid having 20 or more carbon atoms in constituent fatty acids is less than 2.0% by weight; (iv) a content of stearic acid in constituent fatty acids is 5.0 to 15.0% by weight; (v) a weight ratio of palmitic acid/stearic acid in constituent fatty acids (P/St) is 0.5 to 2.5; and (vi) solid fat content (SFC) at 5° C. is less than 10.0% and SFC at 15° C. is less than 6.0%.

2. The interesterified fat composition for frozen dessert according to claim 1, wherein the composition further satisfies: (vii) a content of lauric acid in constituent fatty acids is less than 2.0% by weight.

3. A chocolate for frozen dessert, comprising the interesterified fat composition for frozen dessert according to claim 1.

4. A chocolate for frozen dessert, comprising 10.0 to 25.0% by weight the interesterified fat composition for frozen dessert according to claim 1 and 10.0 to 45.0% by weight palm low melting point fraction, wherein the chocolate is used for coating the frozen dessert.

5. The chocolate for frozen dessert according to claim 3, wherein the content of lauric fat is 25.0% by weight or less, and wherein the chocolate is used for coating the frozen dessert.

6. A chocolate for frozen dessert, comprising 3.0 to 38.0% by weight of the interesterified fat composition for frozen dessert according to claim 1, wherein the chocolate is used for kneading or dropping into the frozen dessert by dropping or mixing the chocolate into the frozen dessert to exist in form of chips or flakes.

Description

EXAMPLES

[0047] Hereinafter, the present invention will be described in more detail by way of Examples, but the spirit of the invention is not limited to the following Examples. In the Examples, percentages and parts refer to weight basis.

[0048] Fatty acid analysis in the fat of the interesterified fat composition for frozen dessert was performed using gas chromatography. Trans-unsaturated fatty acid was measured according to the AOCS Official Method Ce 1h-05. SFC is measured according to IUPAC.2 150 (a) SOLID CONTENT DETERMINATION IN FATS BY NMR, with modifying the solidification temperature to −10° C. instead of 0° C.

(Fat A-1)

[0049] After mixing 30.0 parts by weight of high oleic sunflower oil, which has 86.0% oleic acid content in the constituent fatty acids, and 70.0 parts by weight of ethyl stearate, the mixture was subjected to interesterification using a lipase with 1,3-position selectivity to obtain a reaction oil. Ethyl ester was distilled off from the reaction oil, and then the reaction oil was subjected to solvent fractionation using acetone, and the mid fraction was decolorized and deodorized as usual to obtain fat A-1 (iodine value: 33.0, saturated fatty acid content: 64.2% by weight) as a refined oil.

(Fat A-2)

[0050] The ethyl ester was distilled off from the reaction oil as in the case of fat A-1, and then the reaction oil was subjected to solvent fractionation using acetone, and the low melting point fraction was decolorized and deodorized as usual to obtain fat A-2 (iodine value: 58.0, saturated fatty acid content: 38.1% by weight) as a refined oil.

(Interesterified Fat 1)

[0051] After mixing 5.0 parts by weight of medium chain fatty acid triglyceride (iodine value: 0.5 or less, saturated fatty acid content: 100% by weight, ratio of fatty acids of 8 and 10 carbon atoms: 60:40), 82.0 parts by weight of corn oil (iodine value: 123.0, saturated fatty acid: 14.5% by weight), and 13.0 parts by weight of fat A-1, the mixture was subjected to random interesterification reaction using sodium methylate as a catalyst. And then the obtained oil was decolorized and deodorized as usual to obtain interesterified fat 1 as refined oil.

(Interesterified Fat 2)

[0052] After mixing 5.0 parts by weight of medium chain fatty acid triglyceride, 59.0 parts by weight of corn oil, and 36.0 parts by weight of fat A-2, the mixture was subjected to random interesterification reaction using sodium methylate as a catalyst. And then the obtained oil was decolorized and deodorized as usual to obtain interesterified fat 2 as refined oil.

(Interesterified Fat 3)

[0053] After mixing 5.0 parts by weight of medium chain fatty acid triglyceride, 80.0 parts by weight of corn oil, 5.0 parts by weight of fat A-2, and 10.0 parts by weight of extremely hydrogenated palm oil (iodine value: 0.5 or less, saturated fatty acid: 100% by weight), the mixture was subjected to random interesterification reaction using sodium methylate as a catalyst. And then the obtained oil was decolorized and deodorized as usual to obtain interesterified fat 3 as refined oil.

(Interesterified Fat 4)

[0054] After mixing 81.5 parts by weight of corn oil, and 18.5 parts by weight of fat A-1, the mixture was subjected to random interesterification reaction using sodium methylate as a catalyst. And then the obtained oil was decolorized and deodorized as usual to obtain interesterified fat 2 as refined oil.

(Interesterified Fat 5)

[0055] After mixing 5.0 parts by weight of medium chain fatty acid triglyceride, 86.6 parts by weight of corn oil, and 8.4 parts by weight of coconut oil (iodine value: 8.5, saturated fatty acid: 91.6% by weight), the mixture was subjected to random interesterification reaction using sodium methylate as a catalyst. And then the obtained oil was decolorized and deodorized as usual to obtain interesterified fat 5 as refined oil.

[0056] Palm olein (manufactured by Fuji Oil Co., Ltd., iodine value: 57.0, saturated fatty acid: 45.8% by weight) was used as fat B.

[0057] Coconut oil, which was used as a raw material of interesterified fat 5, was used as fat C.

[0058] Cocoa butter (manufactured by Fuji Oil Co., Ltd., iodine value 35.0, saturated fatty acid: 62.4% by weight) was used as fat D.

TABLE-US-00001 TABLE 1 Fat composition and SFC value Interesterified fat Fat 1 2 3 4 5 B C D Content of saturated fatty acid (%) 22.7 24.2 26.4 22.7 22.8 45.8 91.6 62.4 Content of saturated fatty acid 3.4 3.7 3.4 0.0 4.5 0.0 11.2 0.0 having 8 to 10 carbon atoms (%) Content of saturated fatty acid 0.7 0.7 0.6 0.7 1.2 0.1 0.0 0.2 having 20 or more carbon atoms (%) Content of lauric acid in 0.0 0.0 0.0 0.0 3.6 0.2 47.5 0.0 constituent fatty acids (%) Content of palmitic acid in 9.6 8.9 13.9 10.0 10.3 40.5 9.6 25.9 constituent fatty acids (%) Content of stearic acid in 9.0 10.9 8.5 12.0 1.7 4.0 4.0 36.2 constituent fatty acids (%) Weight ratio of palmitic acid/ 1.1 0.8 1.6 0.8 6.1 10.1 2.4 0.7 stearic acid in constituent fatty acid SFC at 5° C. (%) 2.0 2.5 3.5 4.6 2.5 44.7 93.2 91.3 SFC at 15° C. (%) 1.0 1.3 2.3 2.5 0.1 20.8 68.7 84.6

“Method for Preparing Chocolate for Frozen Dessert”

[0059] Chocolates for frozen dessert were prepared according to the formulations in Tables 2, 3, 5 and 6 below. The preparation conditions of the chocolates were according to known methods. That is, dough was prepared by mixing cocoa (oil content: 11.0% by weight), cacao mass, whole milk powder, lactose, sugar and appropriate amount of vegetable fat and lecithin with a mixer while heating. The prepared dough was finely granulated to a particle size of about 20 μm using a roll refiner (Three-roll mill SDY300, manufactured by BUHLER), and the remaining fat and lecithin were added to the dough, and then the dough was kneaded uniformly using a conching machine (concher) to obtain chocolates.

TABLE-US-00002 TABLE 2 Formulation of chocolate for coating frozen dessert Formulation Vegetable fat 54.0 (%) Sugar 31.8 Cocoa 13.7 Lecithin 0.5

TABLE-US-00003 TABLE 3 Fat formulation of chocolate for coating frozen dessert Examples Comparative Examples 1 2 3 4 5 6 1 2 3 4 Fat B 37.0(%) 37.0 37.0 35.0 14.0 17.0 17.0 34.0 17.0 17.0 Fat C 20.0 37.0 20.0 20.0 20.0 Interesterified fat 1 17.0 17.0 17.0 17.0 Interesterified fat 2 17.0 Interesterified fat 3 17.0 Interesterified fat 4 17.0 Interesterified fat 5 17.0 Fat D 2.0 23.0
“Method for Coating Frozen Dessert with Chocolate”

[0060] The obtained chocolates for frozen dessert were heated to 50° C. to completely molten the fat crystals, then cooled to 40° C. and held at a constant temperature. Then, a commercially available ice pop (lacto ice, manufactured by Lotte Co., Ltd.) was taken out of the freezer at −18° C., quickly dipped into the chocolate at 40° C., pulled up after 1 second, and then the time taken for the surface of the coating chocolates to completely solidify was measured at room temperature of 20° C. After that, it was stabilized overnight in a quick freezer at −25° C.

“Evaluation Method for Chocolate for Coating Frozen Dessert”

[0061] The obtained coated ice pop was transferred to a household freezer (−15° C.) one hour before tasting. Sensory evaluation was conducted by five panelists who are engaged in the development of material for frozen dessert and who are engaged in the daily trial production of frozen dessert, based on the following evaluation criteria. In this case, a grade of “0” and “0” was determined by the panel to be acceptable.

TABLE-US-00004 TABLE 4 Evaluation of chocolate for coating frozen dessert Examples Comparative Examples 1 2 3 4 5 6 1 2 3 4 Drying ◯ ◯ ◯ ⊙ ⊙ ◯ ◯ Δ Δ Δ Biting ◯ ◯ ◯ ◯ ◯ ◯ x x ◯ x Body taste ⊙ ◯ ◯ ◯ ⊙ ◯ x ◯ ◯ x

“Evaluation Criteria for Chocolate for Coating Frozen Dessert”

Drying) Time for Fully Solidifying the Surface of the Coated Chocolate.

[0062] ⊙: Very fast.

[0063] ◯: Fast.

[0064] Δ: Average.

[0065] x: Slaw.

Biting)

[0066] ◯: Soft, and plasticity was felt.

[0067] Δ: Soft, but plasticity was not felt.

[0068] x: Hard, or not soft biting.

Body Taste)

[0069] ⊙: Taste was moderate remained, with a rich chocolate taste.

[0070] ◯: Taste was moderate remained, with a chocolate taste.

[0071] Δ: Taste was remained in the mouth, but continuousness of chocolate taste was short.

[0072] x: It was immediately molten, and no chocolate taste was felt.

TABLE-US-00005 TABLE 5 Formulation of chocolate for kneading (dropping) into frozen dessert Formulation 1 Formulation 2 Vegetable fat 45.7 (%) 38.5 Cacao mass 33.7 Lactose 30.5 Sugar 16.6 27.5 Whole milk powder 6.8 Lecithin 0.4 0.3

[0073] Examples 7, 8, 9, 10 and Comparative Examples 5 and 6 were prepared according to Formulation 1, and Example 11 was prepared according to Formulation 2, in Table 5 above.

TABLE-US-00006 TABLE 6 Fat formulation of chocolate for kneading (dropping) into frozen dessert Examples Comparative Examples 7 8 9 10 11 5 6 Fat B 5.9 Fat C 32.7(%) 21.8 32.7 43.4 Interesterified fat 1 10.9 21.8 5.9 32.7 43.6 Interesterified fat 3 10.9 Fat D 2.1 2.1 33.8 2.1 5.8 2.1 2.3
“Method for Kneading (Dropping) Chocolate for Frozen Dessert into Frozen Dessert”

[0074] The chocolates for kneading (dropping) into frozen dessert obtained from the formulation in Table 5 were heated to 50° C. to completely molten the fat crystals, then cooled to 30° C. and held at a constant temperature. Commercially available vanilla ice cream (product name: “Vanilla Ice Cream”, sold by Aeon Co., Ltd., ice cream, non-fat milk solids: 11%, milk fat: 10%) was stirred at low speed with a confectionery mixer to form a paste at a product temperature of −5° C. While continuing stirring, the above chocolate, which has been tempered to 30° C., was dropped into the ice cream. In this way, the dropped chocolate was cooled by the ice cream, solidified into irregular shapes of a few millimeters in size, and were dispersed in the ice cream. The amount of chocolate to be dropped was set at 10% of the ice cream weight. After the chocolate was mixed, it was stabilized overnight in a quick freezer at −30° C.

“Evaluation Method for Chocolate for Kneading (Dropping) into Frozen Dessert

[0075] The obtained frozen dessert containing chocolate chips, which were made by kneading (dropping) the chocolates for frozen dessert, was sensitively evaluated by five panelists based on the following evaluation criteria at a product temperature of around −10° C., i.e., a hardness that may be easily scooped with a spoon. In this case, a grade of “0” and “0” was determined by the panel to be acceptable.

TABLE-US-00007 TABLE 7 Evaluation of chocolate for kneading (dropping) into frozen dessert Comparative Examples Examples 7 8 9 10 11 5 6 Shape retention property of ⊙ ◯ ⊙ ⊙ ◯ x ⊙ chip and coloring to dough Presence ◯ ◯ ⊙ ◯ ⊙ x ◯ Taste remaining ◯ ⊙ ◯ ◯ ⊙ x x
“Evaluation Criteria for Chocolate for Kneading (Dropping) into Frozen Dessert”

Shape Retention Property of Chip and Coloring to Dough)

[0076] ⊙: Chip size was moderate, and dough was not colored.

[0077] ◯: Chip size was moderate, and dough was slightly colored.

[0078] Δ: Chip size was small, and dough was colored.

[0079] x: Chocolate was fully kneaded and chip was not formed.

Presence)

[0080] ⊙: Presence of chips in the ice cream was very strong.

[0081] ◯: Presence of chips in the ice cream was strong.

[0082] Δ: Presence of chips in the ice cream was felt but weak.

[0083] x: No presence of chips in the ice cream was felt.

Taste Remaining)

[0084] ⊙: Taste was moderate remained, with a rich chocolate taste.

[0085] ◯: Taste was moderate remained, with a chocolate taste.

[0086] Δ: Taste was remained in the mouth, but continuousness of chocolate taste was short.

[0087] x: It was immediately molten, and chocolate taste was hard to felt.

[0088] All the chocolates for coating frozen dessert in the Examples containing the specified amount of the interesterified fat composition for frozen dessert of the present invention had soft biting under refrigeration, fast drying, moderate taste remaining, and rich taste.

[0089] In addition, all the chocolates for kneading (dropping) into frozen dessert in the Examples containing the specified amount of the interesterified composition for frozen dessert of the present invention maintained the presence of chips in the ice cream while also retaining the shape of the chips, had moderate taste remaining, and rich taste.