JP2018171057A - Oil-and-fat composition for filling - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for filling having good meltability in mouth and heat-resistant shape retention irrespective of a low trans fatty acid, and to provide a filling using the oil-and-fat composition.SOLUTION: A filling is produced using an oil-and-fat composition for filling in which a low trans fatty acid content in the total oil and fat contained in the oil-and-fat composition for filling is 5 wt.% or less, an SFC (solid fat content) of the oil and fat at 20°C is 6-34% and the SFC at 35°C is 0.05-2.0%, 40-80 wt.% of oil and fat and 20-60 wt.% of saccharides with an average particle diameter of 80-110 μm and/or dextrin with an average particle diameter of 30-60 μm are contained in the total oil-and-fat composition for filling, and a part of the saccharides and/or dextrin has a porous structure and has viscosity at 35°C of 40-100 Pa s.SELECTED DRAWING: None

Description

  The present invention relates to a filling oil composition, a filling containing the filling oil composition, and a food product using the filling.

  The filling oil and fat composition is required to have good mouth melting and heat-resistant shape retention. Conventionally, partially hardened oils have been used to satisfy them, but the fatty acids that make up partially hardened oils contain a lot of trans fatty acids, and ingesting large amounts of trans fatty acids increases the risk of arteriosclerosis, etc. Therefore, it became difficult to use partially hardened oil.

  Therefore, in Patent Document 1, a low trans fatty acid fat and oil containing a specific amount of P2O and SSS, a mass ratio of PPO to POP (PPO / POP) having a specific value, and a total content of linoleic acid and linolenic acid being a specific amount. A composition and a butter cream using the composition are disclosed. Patent Document 2 contains a transesterified oil and fat of lauric oil and palm oil and contains a specific amount of specific triglyceride and specific total carbon number. An oil and fat composition for butter cream of trans fatty acid is disclosed. However, since any butter cream is blended with a high melting point fat, the melt in the mouth is not sufficient.

JP 2009-232738 A Japanese Patent Laying-Open No. 2015-142568

  An object of the present invention is to provide an oil / fat composition for filling having good mouth-melting and heat-resisting moldability despite being a low trans fatty acid, and a filling using the oil / fat composition.

  As a result of intensive studies to solve the above problems, the present inventors use fats and oils having a specific value of solid fat content (SFC) even if the content of trans fatty acid is reduced. By setting the content of saccharides having a porous structure and dextrin having a porous structure in a specific amount, the oil composition for filling having a specific viscosity is found to have good mouth-melting and heat-resistant shape retention properties, The present invention has been completed.

  That is, in the first aspect of the present invention, the trans fatty acid content in the entire fat and oil contained in the filling fat and oil composition is 5% by weight or less, and the SFC (solid fat content) of the fat and oil is 6 to 34% at 20 ° C. It is 0.05 to 2.0% at 35 ° C., and in the whole fat composition for filling, 40 to 80% by weight of fat and oil, sugars having an average particle diameter of 70 to 120 μm and / or average particle diameter of 30 to 60 μm The present invention relates to an oil and fat composition for filling containing 20 to 60% by weight of dextrin, a part of sugar and / or dextrin having a porous structure, and a viscosity at 35 ° C. of 40 to 100 Pa · s. In a preferred embodiment, the total content of the saccharide having a porous structure and the dextrin having a porous structure is 10 to 20% by weight and the saccharide having a porous structure / dextrin having a porous structure is used. The weight ratio) is 75/25 to 99.95 / 0.05. More preferably, in the whole fat composition for filling, the fat composition for filling described above containing less than 5% by weight of saccharides having an average particle size of 200 μm or more, more preferably in the whole fat composition for filling, palm The oil composition for filling as described above, which is a fractionated liquid part of the transesterified oil of the system fat and oil and contains 10 to 50% by weight of oil and fat having an iodine value of 35 to 62, particularly preferably, The above fat oil composition for filling, which contains 0.05 to 0.5% by weight of a diglycerin fatty acid ester having an HLB of 6 to 10, most preferably 25% in the whole fat oil composition for filling. It is related with the said fats and oils composition for fillings of the said description formed by containing 5-30 weight% of rice flour which is -60 micrometers. The second of the present invention relates to a filling containing 60 to 100% by weight of the above-described oil composition for filling. 3rd of this invention is related with the foodstuff containing the said description.

  According to this invention, although it is a low trans fatty acid, the oil-fat composition for filling which has favorable mouth meltability and heat-resistant shape retention property, and the filling using this oil-fat composition can be provided. In addition, the filling has a characteristic that it does not feel rough and is easy to feel the flavor.

  Hereinafter, the present invention will be described in more detail. The fat and oil composition for filling of the present invention has a trans fatty acid content in the whole fat and oil contained in the fat and oil composition of a specific value or less, a fat and oil having a specific solid fat content (SFC), a specific sugar and / or a specific It is characterized by having a specific viscosity.

  The SFC of the oil is preferably 6 to 34% at 20 ° C, 0.05 to 2.0% at 35 ° C, 15 to 31% at 20 ° C, and 0.3 to 1.5% at 35 ° C. It is more preferable that it is 24 to 28% at 20 ° C, and further preferably 0.6 to 1.0% at 35 ° C. If the SFC at 20 ° C. is less than 6%, the heat-resistant moldability may not be obtained, and if it exceeds 34%, the meltability in the mouth may be deteriorated. Further, if the SFC at 35 ° C. is less than 0.05%, there may be no heat-resisting moldability, and if it exceeds 2.0%, meltability in the mouth may worsen. The SFC can be measured according to IUPAC 2.150 (a).

  The content of the oil / fat is preferably 40 to 80% by weight, more preferably 40 to 60% by weight, and still more preferably 43 to 48% by weight in the whole oil / fat composition for filling. If the fat content is less than 40% by weight, the dispersibility of raw materials other than fats and oils may be poor and cannot be produced. If it exceeds 80% by weight, dissolution in the mouth may worsen.

  The type of fat is not particularly limited as long as it is an edible fat, but for example, palm fat, lauric fat, liquid fat, beef fat, pork fat, fish oil, milk fat and the like, fractionated oil, transesterified oil, extremely Hardened oil etc. are mentioned, At least 1 sort (s) chosen from those groups can be used.

  The palm-based fats and oils are not particularly limited as long as they are made from palm oil as a raw material, and examples thereof include palm oil, palm fractionated oil, palm extremely hardened oil, and fats and oils obtained by transesterifying them. In addition, as the fats and oils obtained by transesterifying the palm-based fats and oils, a transesterified oil of palm stearin, a fractionated liquid part of the transesterified oils of the palm-based fats and oils, and the like can be given. Especially, when the fractionated liquid part of the transesterified oil of palm stearin is used, it is preferable because a preferable flavor can be imparted to the oil and fat composition for filling.

  Of the palm-based fats and oils, the iodine value of the fats and oils to be subjected to transesterification is preferably 30 to 58, and within this range, the iodine value of the fractionated liquid part finally obtained can be easily adjusted to 35 to 62. Examples of the fats and oils to be used for the transesterification include palm oil, palm stearin, palm middle melting point, and palm olein when used for transesterification as they are. Palm oils such as palm double olein, palm super olein, palm top olein, and palm hard stearin have an iodine value of less than 30 or more than 58. Then, it can be used for transesterification, and these hardened oils and transesterified oils may be mixed to adjust the iodine value to 30 to 58 and then used for transesterification.

  In addition, what is necessary is just to perform transesterification of the said palm oil fat according to a conventional method. As a catalyst used for transesterification, any catalyst can be used as long as it is a food application, and examples thereof include sodium methylate and lipase. The lipase is not particularly limited as long as it is a lipase that is usually used for transesterification of triglycerides. However, when palm oil is used as a raw material, symmetric triglyceride SUS is reduced, so that not only the first and third positions but also the second position. Also preferred are those having transesterification activity. Specific examples include lipases derived from the genus Thermomyces and the genus Alcaligenes.

  The fractionated liquid part of the transesterified oil of the palm oil is a liquid part obtained by removing the solid part after random transesterification of the palm oil. The iodine value of the obtained liquid part is preferably 35 to 62, more preferably 37 to 58, and still more preferably 40 to 55. If the iodine value is lower than 35, the separation efficiency may be deteriorated and the cost may be increased, or the melting point of the filling may be worsened due to an increase in the high melting point component. If the iodine value is higher than 62, the SSU component is decreased. Plasticity may deteriorate. The iodine value can be measured in accordance with “Establishment of Japan Oil Chemists' Society, Standard Oil Analysis Test Method 2.3.4.1-1996”.

  Examples of the method for fractionating the transesterified oil include a method generally applied to edible fats and oils. For example, the transesterified oil of palm-based fats and oils is stirred while temperature-adjusted to precipitate crystals, and then the fats and oils are introduced into a pressure pressing device and compressed to obtain a liquid part. Specifically, a random transesterified oil of palm oil / fat is stirred for 5 to 48 hours while stirring at a temperature 2-14 ° C. lower than the melting point of the transesterified oil / fat to precipitate crystals, and the oil / fat Is preferably squeezed at 0.5 to 5 MPa while maintaining the temperature, and a liquid part having an iodine value of 35 to 62 is easily obtained.

  The content of the fractionated liquid part of the transesterified oil of the palm oil / fat is preferably 10 to 50% by weight, more preferably 10 to 40% by weight, and more preferably 10 to 30% by weight based on the whole oil / fat composition for filling. More preferably, it is% by weight. When the content is less than 10% by weight, the meltability in the mouth may be deteriorated, and when it exceeds 50% by weight, the heat-resistant shape retention property may be deteriorated.

  The lauric fats and oils are fats and oils rich in lauric acid as a constituent fatty acid, and examples thereof include coconut oil, palm kernel oil, and fractionated oils and extremely hardened oils thereof.

  The liquid oil / fat means an oil / fat that is liquid at 20 ° C., and examples thereof include rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, and rice oil.

  The trans-fatty acid content contained in the fat is preferably 5% by weight or less, more preferably 2% by weight or less, and still more preferably 1% by weight in the whole fat / fat contained in the oil / fat composition for filling. % Or less and most preferably not contained. Here, the phrase “substantially containing no trans fatty acid” means that a partially hydrogenated oil raw material is not added to the filling of the present invention. The trans fatty acid content can be measured according to AOCS Ce 1f-96.

  The saccharide is a monosaccharide and / or a disaccharide, and examples thereof include powdered sugar, maltose, lactose, fructose, and the like, and at least one selected from these groups can be used. However, it is preferable that at least a part of the saccharide has a porous structure from the viewpoint of easy viscosity adjustment of the filling oil composition, and from the viewpoint of easy availability, the saccharide is preferably maltose. . Furthermore, from the same viewpoint, the average particle size of the saccharide is preferably 70 to 120 μm, more preferably 80 to 110 μm, and still more preferably 85 to 105 μm.

  In addition, the specific surface area of the saccharide is preferably 0.4 to 1.0 m2 / g, more preferably 0.6 to 1.0 m2 / g, from the viewpoint of ease of viscosity adjustment of the oil composition for filling. 0.7-0.9 m <2> / g is still more preferable. If it is less than 0.4 m 2 / g, the viscosity does not increase and the heat-resistant moldability may be deteriorated, and if it is greater than 1.0 m 2 / g, the viscosity will increase too much and the texture may be deteriorated.

  Further, among the saccharides, the content of saccharides having an average particle size of 200 μm or more is preferably as small as possible from the viewpoint of roughness, but is preferably less than 5% by weight in the whole oil-fat composition for filling. More preferably, it is more preferably less than 1.8% by weight. If the saccharide having an average particle size of 200 μm or more is 5% by weight or more, a rough feeling may be felt. The average particle diameter can be measured with a particle size distribution meter (manufactured by Horiba, Ltd.). The average particle diameter is a particle diameter having a value corresponding to 50% of the accumulation in a histogram in which the particle diameter is taken on the horizontal axis.

  The dextrin is not particularly limited, but at least a part of the dextrin preferably has a porous structure from the viewpoint of easy viscosity adjustment of the filling oil composition. Furthermore, from the same viewpoint, the average particle diameter of the dextrin is preferably 30 to 60 μm, more preferably 35 to 55 μm, and further preferably 40 to 50 μm. If it is smaller than 30 μm, the viscosity may increase too much and the texture may be deteriorated, and if it is larger than 60 μm, it is difficult to adjust the viscosity and the heat-resistant shape retention property may be deteriorated.

  The specific surface area of the dextrin is preferably 0.35 to 1.0 m2 / g, more preferably 0.35 to 0.8 m2 / g, from the viewpoint of easy viscosity adjustment of the oil composition for filling. 0.35-0.6 m <2> / g is still more preferable. If it is smaller than 0.35 m 2 / g, the viscosity does not increase and the heat-resistant shape retention property may be deteriorated. If it is larger than 1.0 m 2 / g, the viscosity is excessively increased and the texture may be deteriorated.

  The total content of the saccharides and / or dextrins is preferably 20 to 60% by weight, more preferably 30 to 50% by weight, and still more preferably 35 to 45% by weight in the entire oil and fat composition for filling. If the total content is less than 20% by weight, the heat-resisting moldability may not be obtained, and if it exceeds 60% by weight, the meltability in the mouth may be deteriorated.

  In addition, the total content of the porous saccharide and the porous dextrin among the saccharide and / or dextrin is preferably 10 to 20% by weight in the whole oil composition for filling, and is 11 to 18% by weight. It is more preferable that it is 12 to 14 weight%. If the total content is less than 10% by weight, there may be no heat-resisting moldability, and if it exceeds 20% by weight, a rough feeling may be felt.

  In the oil composition for filling of the present invention, the saccharide having a porous structure / the dextrin having a porous structure (weight ratio) is preferably 75/25 to 99.95 / 0.05. If it is less than 75/25, the melting of the mouth may be worsened or sticky, and if it is greater than 99.95 / 0.05, a rough feeling may be felt.

  The viscosity of the oil / fat composition for filling according to the present invention is preferably 40 to 100 Pa · s, more preferably 45 to 90 Pa · s, and still more preferably 50 to 80 Pa · s at 35 ° C. If the viscosity at 35 ° C. is less than 40 Pa · s, there may be no heat-resisting moldability, and if it exceeds 100 Pa · s, melting in the mouth may worsen. The viscosity can be measured with a B-type viscometer (manufactured by BROOKFIELD). The viscosity can be easily adjusted by changing the total content of the porous saccharide and the porous dextrin.

  In order to improve the appearance of the flavor, the fat and oil composition for filling of the present invention preferably contains a diglycerin fatty acid ester of HLB 6 to 10 or glycerin myristate, taking into account cost and availability. It is more preferable to contain 6 to 10 diglycerin fatty acid esters of HLB. The content of diglycerin fatty acid ester of HLB 6 to 10 and / or glycerin myristate is preferably 0.05 to 0.5% by weight, preferably 0.1 to 0.4% by weight, in the oil and fat composition for filling. More preferably, it is 0.1 to 0.3% by weight. If it is less than 0.05% by weight, the flavor may not be felt, and if it exceeds 0.5% by weight, the heat-resistant shape retention may be excessively lowered.

  Moreover, the fats and oils composition for filling of this invention can further contain emulsifiers other than the diglycerin fatty acid ester of HLB6-10 and glycerin myristate in the range which does not impair the effect of this invention as needed. Examples thereof include lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester.

  In the fat and oil composition for filling of the present invention, there is a limit to increasing the ratio of dextrin in order to increase the heat-resistant shape-holding property while suppressing the sweetness by reducing the amount of saccharides, and therefore further contains rice flour. It is preferable. Moreover, 25-65 micrometers is preferable and, as for the average particle diameter of this rice flour, 25-60 micrometers is more preferable. When the average particle size is smaller than 25 μm, the melting of the mouth may be deteriorated, and when it is larger than 65 μm, roughness may be felt.

  And the content of the rice flour is preferably 5 to 30% by weight, more preferably 7 to 20% by weight, and still more preferably 8.5 to 12.5% by weight in the whole fat and oil composition for filling. If the content is less than 5% by weight, the amount of saccharides is relatively increased, so that the sweetness is strong and the flavor may be bad. If it exceeds 30% by weight, the amount of saccharides is relatively reduced, so that the sweetness is reduced. May be weak and savory.

  The fat and oil composition for filling of the present invention includes, as other components, taste materials, fragrances, and coloring agents that are generally used in the fat and oil composition for filling as needed within the range that does not impair the effects of the present invention. And an antioxidant and the like.

  Examples of the taste material include dairy products, sugars, flavor extracts, and other raw materials having taste. Examples of the dairy products include whole milk powder, skim milk powder, condensed milk powder, heat-treated products of milk fat and enzyme-treated products, milk, sweetened condensed milk, fermented milk, fresh cream, cheese and the like. Examples of the flavor extract include kelp extract and fermented seasoning. Examples of the other raw materials having taste include egg yolk, whole egg, coffee, cacao raw material, matcha tea, green tea, potatoes, fruit juice, pulp, vegetable paste, powdered vegetable and the like.

  Examples of the fragrances include milk flavor and butter flavor. Examples of the colorant include β-carotene and annatto dye. Examples of the antioxidant include tocopherol, tocotrienol, rosemary extract, tea extract, licorice extract and the like.

  The manufacture example of the oil-fat composition for filling of this invention is illustrated below. That is, first, if necessary, the oil and fat are mixed with an emulsifier, a coloring agent, an antioxidant and the like, heated with stirring until the temperature reaches 60 to 75 ° C., rapidly cooled with a quenching kneader and kneaded. An oil and fat composition is obtained. The oil composition for filling according to the present invention can be obtained by stirring and mixing the dairy product, rice flour, fragrance and the like as sugars and taste materials to the obtained oil composition.

  The filling oil / fat composition may be used as a filling as it is, or in order to enhance the flavor, the flavoring material can be additionally added to the filling oil / fat composition. In the case where the taste components are to be added together, they may be dissolved or dispersed in water or fats and then added together. The content of the flavoring material is preferably 1 to 40% by weight in the whole filling, including the amount of the aftertaste. If the amount of the taste material is less than 1% by weight, the taste may be too light, and if it exceeds 40% by weight, the flavor of the filling becomes too strong and the overall flavor balance may be lost.

  The filling of the present invention can be widely used as processed oil products such as butter cream and margarine. For example, it can be used as a cream or the like to which a raw material for taste such as butter cream having a sweet taste, raw margarine having a salty taste, or a fruit is added. Moreover, these processed fats and oils products can be widely used as a filling for foods including confectionery bread, bread, Danish, shoe, donut, cake, cookies, hard biscuits, waffles, scones, and other foods.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Evaluation of melting in mouth>
After filling the fat and oil composition for filling obtained in Examples and Comparative Examples into 20g portions into polycups and adjusting the temperature in a thermostatic bath at 20 ° C for 3 hours, 10 skilled panelists eat as they are. Sensory evaluation was carried out according to the criteria, and the average of those values was taken as the evaluation value.
5 points: very good melting in the mouth 4 points: very good melting in the mouth 3 points: good melting in the mouth 2 points: poor melting in the mouth 1 point: very poor melting in the mouth

<Evaluation of heat-resistant shape retention>
The oil and fat composition for filling obtained in Examples and Comparative Examples was subdivided into 10 g portions into polycups, and the state after temperature regulation in a thermostatic bath at 35 ° C. for 6 hours was visually observed and evaluated according to the following criteria.
5 points: Extremely heat-resistant shape retention 4 points: Very heat-resistant shape retention property, no sagging 3 points: Heat-resistant shape keeping property, almost no sagging 2 points: Insufficient heat-resisting shape retention, somewhat Sagging occurs 1 point: There is no heat-resisting moldability and sagging occurs.

<Evaluation of roughness>
After filling the fat and oil composition for filling obtained in Examples and Comparative Examples into 20g portions into polycups and adjusting the temperature in a thermostatic bath at 20 ° C for 3 hours, 10 skilled panelists eat as they are. Sensory evaluation was carried out according to the criteria, and the average of those values was taken as the evaluation value.
5 points: A feeling of roughness is not felt at all 4 points: A feeling of roughness is hardly felt 3 points: A feeling of roughness is felt a little 2 points: A feeling of roughness is felt 1 point: A feeling of roughness is very felt

<Evaluation of flavor>
After filling the fat and oil composition for filling obtained in Examples and Comparative Examples into 20g portions into polycups and adjusting the temperature in a thermostatic bath at 20 ° C for 3 hours, 10 skilled panelists eat as they are. Sensory evaluation was carried out according to the criteria, and the average of those values was taken as the evaluation value.
5 points: The flavor of milk is felt very strongly 4 points: The flavor of milk is felt very strongly 3 points: The flavor of milk is felt 2 points: The flavor of milk is weak 1 Point: The flavor of milk is almost felt Absent.

(Manufacture example 1) Preparation of the liquid separation part of the transesterification fats and oils of palm-type fats Desalinated palm stearin (iodine value 35): 100 weight part is heated to 90 degreeC under reduced pressure of 500 Pa, and 0.2 weight Part of sodium methylate was added and stirred for 30 minutes for random transesterification. After washing with water, decolorization was performed by adding 2 parts by weight of white clay at 90 ° C. under reduced pressure of 500 Pa. The oil and fat after decolorization was heated to 70 ° C. and completely dissolved, and crystallized for 24 hours while stirring at 46 ° C. After crystallization, the liquid part was obtained by filter pressing at 3 MPa. The obtained liquid part was deodorized for 1 hour under the conditions of 240 ° C. and 200 Pa to obtain a fractionated liquid part of a transesterified oil / fat of a palm-based oil / fat having an iodine value of 43.

(Production Example 2) Production Method of Transesterified Oil / Fat Rapeseed oil: 30 parts by weight, palm oil: 27 parts by weight, palm kernel fractionated soft oil (iodine value 24.5): 28 parts by weight, hydrogenated fish oil (iodine value 10.5) ): 15 parts by weight were mixed, heated to 90 ° C. under a reduced pressure of 500 Pa, 0.2 parts by weight of sodium methylate was added, and the mixture was stirred for 30 minutes to obtain a transesterified fat / oil A.

(Manufacture example 3) Preparation of oil-fat composition A According to the mixing | blending of Table 1, the transesterification fractionation liquid part of the palm-type fat produced in manufacture example 1: 29.9 weight part, Melting | fusing point part in palm oil: 34.8 weight part Rapeseed oil: 34.8 parts by weight were mixed to prepare a blended oil. The blended oil: 99.5 parts by weight, lecithin: 0.2 parts by weight, diglycerin fatty acid ester: 0.3 parts by weight are dissolved, quenched with a quenching kneader and kneaded, and fat composition A Got.

(Manufacture example 4) Preparation of oil-fat composition B According to the mixing | blending of Table 1, oil-fat composition B was obtained like manufacture example 3 except having added the melting | fusing point part in palm oil, and having changed the quantity of rapeseed oil.

(Production Example 5) Production of Oil Composition C According to the formulation in Table 1, the oil composition C was prepared in the same manner as in Production Example 3, except that the amounts of the oil and fat in Production Example 1, the melting point of palm oil and the rapeseed oil were changed. Obtained.

(Manufacture example 6) Preparation of the fat composition D According to the mixing | blending of Table 1, the fats and oils composition was carried out similarly to the manufacture example 3 except not adding the fats and oils of manufacture example 1 and changing the amount of melting | fusing point in palm oil and rapeseed oil. Product D was obtained.

(Manufacture example 7) Preparation of oil-fat composition E According to the mixing | blending of Table 1, diglycerin fatty acid ester was not added, but manufacture example 3 and the amount of the oil-fat of manufacture example 1, the melting | fusing point in palm oil, and rapeseed oil were changed. Similarly, an oil and fat composition E was obtained.

(Production Example 8) Production of Oil Composition F According to the formulation in Table 1, the oil composition was the same as Production Example 3 except that the oil and fat of Production Example 1 was not added and the amount of the palm oil melting point and rapeseed oil was changed. Product F was obtained.

(Manufacture example 9) Preparation of the fat composition G According to the mixing | blending of Table 1, the fat composition G was carried out similarly to the manufacture example 3 except having changed the quantity of the fats and oils of manufacture example 1, the melting | fusing point of palm oil, and rapeseed oil. Obtained.

(Manufacture example 10) Preparation of the oil-fat composition H According to the mixing | blending of Table 1, the fats and oils of manufacture example 2, and hardened soybean oil (iodine number: 65.3) are added, without adding the oil-fat of manufacture example 1, and palm oil middle melting | fusing part. In addition, an oil and fat composition H was obtained in the same manner as in Production Example 3 except that the amount of rapeseed oil was changed.

(Production Example 11) Production of a pulverized product of a saccharide having a porous structure A saccharide having a porous structure ("Sanmarutomidori" manufactured by Hayashibara) was crushed with a roll refiner (manufactured by BUHLER).

Example 1
According to the composition shown in Table 2, a fat and oil composition for filling was prepared. That is, using the oil and fat composition A prepared in Production Example 3: 45.0 parts by weight, there are porous saccharides: 10.0 parts by weight, porous dextrins: 2.5 parts by weight, whole milk powder: 3 parts by weight, powdered sugar: 29.43 parts by weight, rice flour: 10 parts by weight, and fragrance: 0.07 parts by weight were stirred and mixed to prepare a fat and oil composition for filling. About the obtained oil-fat composition for filling, melt evaluation, heat-resistant shape retention property, a feeling of roughness, and flavor were evaluated, and those evaluation results were put together in Table 2.

(Example 2)
An oil composition for filling was obtained in the same manner as in Example 1 except that the oil composition A was changed to the oil composition B according to the formulation in Table 2. About the obtained oil-fat composition for filling, melt evaluation, heat-resistant shape retention property, a feeling of roughness, and flavor were evaluated, and those evaluation results were put together in Table 2.

(Example 3)
An oil composition for filling was obtained in the same manner as in Example 1 except that the oil composition A was changed to the oil composition C according to the formulation in Table 2. About the obtained oil-fat composition for filling, melt evaluation, heat-resistant shape retention property, a feeling of roughness, and flavor were evaluated, and those evaluation results were put together in Table 2.

Example 4
According to the composition shown in Table 2, a filling oil composition was obtained in the same manner as in Example 1 except that the amount of the porous saccharide and the porous dextrin was changed. About the obtained oil-fat composition for filling, melt evaluation, heat-resistant shape retention property, a feeling of roughness, and flavor were evaluated, and those evaluation results were put together in Table 2.

(Comparative Example 1)
An oil composition for filling was obtained in the same manner as in Example 1 except that the oil composition A was changed to the oil composition F according to the formulation in Table 2. About the obtained oil-fat composition for filling, melt evaluation, heat-resistant shape retention property, a feeling of roughness, and flavor were evaluated, and those evaluation results were put together in Table 2.

(Comparative Example 2)
An oil composition for filling was obtained in the same manner as in Example 1 except that the oil composition A was changed to the oil composition G according to the formulation in Table 2. About the obtained oil-fat composition for filling, melt evaluation, heat-resistant shape retention property, a feeling of roughness, and flavor were evaluated, and those evaluation results were put together in Table 2.

(Comparative Example 3)
According to the composition of Table 2, the fat composition A was changed to the fat composition H, the porous sugar, porous dextrin and rice flour were not added, and the amount of powdered sugar was changed, and the same as in Example 1. An oil and fat composition for filling was obtained. About the obtained oil-fat composition for filling, melt evaluation, heat-resistant shape retention property, a feeling of roughness, and flavor were evaluated, and those evaluation results were put together in Table 2.

(Comparative Example 4)
According to the formulation of Table 2, instead of the saccharide having a porous structure, a pulverized product of a saccharide having a porous structure having a different amount was added, and the amount of the dextrin having a porous structure was changed. An oil and fat composition for filling was obtained. About the obtained oil-fat composition for filling, melt evaluation, heat-resistant shape retention property, a feeling of roughness, and flavor were evaluated, and those evaluation results were put together in Table 2.

  The fat and oil composition for filling of Example 1 had very good meltability in the mouth and heat-resistant moldability, almost no rough feeling, and a very strong milk flavor.

  The fat and oil composition for filling of Examples 2 and 4 has a very good meltability in the mouth, has a very heat-resistant shape and is not droopy, hardly feels rough, and feels very strong in the flavor of milk. It was.

  The filling fat and oil composition of Example 3 had good meltability in the mouth, extremely heat-resistant shape retention, almost no rough feeling, and a milk flavor.

  On the other hand, in Comparative Example 1 in which the SFC at 25 ° C. and 30 ° C. of the fat and oil in the filling fat / oil composition is less than 6% and 0.05%, respectively, the heat-resistant shape retention property is inferior, 25 ° C. and 30 ° C. In Comparative Example 2 where the SFC at 34% and 2.0% exceeded, the mouth melted poorly and the milk flavor was felt weak.

  Further, in Comparative Example 3 in which the viscosity at 35 ° C. of the fat and oil composition for filling is less than 40 Pa · s, the mouth melts poorly, the heat-resistant shape retention property is inferior, the taste of milk is felt weak, and the viscosity is 100 Pa · s. In the comparative example 4 that exceeds, the mouth melted poorly and the flavor of milk was hardly felt.

(Example 5)
According to the composition shown in Table 3, a fat and oil composition for filling was prepared. That is, a fat and oil composition for filling was obtained in the same manner as in Example 1 except that rice flour was not added and the amounts of the fat and oil composition A and the powdered sugar were changed. About the obtained oil-fat composition for filling, melt evaluation, heat-resistant shape retention property, a rough feeling, and flavor were evaluated, and those evaluation results were put together in Table 3.

(Example 6)
An oil composition for filling was obtained in the same manner as in Example 1 except that the oil composition A was changed to the oil composition D according to the formulation in Table 3. About the obtained oil-fat composition for filling, melt evaluation, heat-resistant shape retention property, a rough feeling, and flavor were evaluated, and those evaluation results were put together in Table 3.

(Example 7)
According to the composition of Table 3, an oil composition for filling was obtained in the same manner as in Example 1 except that the amount of powdered sugar was changed and granulated sugar was added. About the obtained oil-fat composition for filling, melt evaluation, heat-resistant shape retention property, a rough feeling, and flavor were evaluated, and those evaluation results were put together in Table 3.

(Example 8)
An oil composition for filling was obtained in the same manner as in Example 1 except that the oil composition A was changed to the oil composition E according to the formulation in Table 3. About the obtained oil-fat composition for filling, melt evaluation, heat-resistant shape retention property, a rough feeling, and flavor were evaluated, and those evaluation results were put together in Table 3.

(Comparative Example 5)
According to the composition of Table 3, filling oil and fat composition was obtained in the same manner as in Example 1 except that powdered sugar and rice flour were not added and the amount of oil and fat composition A and porous structure dextrin was changed. About the obtained oil-fat composition for filling, melt evaluation, heat-resistant shape retention property, a rough feeling, and flavor were evaluated, and those evaluation results were put together in Table 3.

  The fat and oil composition for filling of Example 5 had good meltability in the mouth, was very heat resistant, had no sagging, hardly felt rough, and felt the flavor of milk. On the other hand, the fat and oil composition for filling of Comparative Example 5 in which the fat content in the whole fat and oil composition for filling exceeded 80% by weight was poorly melted in the mouth and the milk flavor was felt weak.

  The fat and oil compositions for fillings of Examples 6 and 8 had good meltability in the mouth, extremely heat-resistant shape retention, and almost no rough feeling, but the milk taste was weak. The reason why the flavor of the milk of Example 6 was felt weak was considered to be because it was a fractionated liquid part of the transesterified oil of palm-based fats and oils and had no iodine value of 35 to 62, and Example 8 This is probably because the oil and fat composition E does not contain a diglycerin fatty acid ester having an HLB of 6 to 10.

  The filling oil composition of Example 7, which contains 5% by weight or more of saccharides having an average particle size of 200 μm or more in the entire filling oil composition, has good meltability in the mouth, is extremely heat-resistant and has no sagging. Although the flavor of milk was also felt, a rough feeling was felt.

Claims (8)

The trans-fatty acid content in the entire fats and oils contained in the oil-fat composition for filling is 5% by weight or less, and the SFC (solid fat content) of the fats and oils is 6 to 34% at 20 ° C and 0.05 to 2.2. 0%,
In the whole oil composition for filling,
Contains 40 to 80% by weight of fats and oils, saccharides having an average particle size of 70 to 120 μm and / or dextrins having an average particle size of 30 to 60 μm and contains 20 to 60% by weight, and part of the saccharides and / or dextrin is porous Structure,
An oil and fat composition for filling having a viscosity at 35 ° C. of 40 to 100 Pa · s.   The total content of the saccharide having a porous structure and the dextrin having a porous structure is 10 to 20% by weight, and the saccharide having a porous structure / dextrin having a porous structure (weight ratio) is 75 in the entire fat and oil composition for filling. The oil / fat composition for filling according to claim 1, which is / 25 to 99.95 / 0.05.   The fat and oil composition for filling according to claim 1 or 2, wherein the whole fat and oil composition for filling contains less than 5% by weight of saccharides having an average particle size of 200 µm or more.   The filling oil according to any one of claims 1 to 3, which contains 10 to 50% by weight of a fat and oil having an iodine value of 35 to 62 which is a fractionated liquid part of a transesterified oil of palm oil and fat in the entire fat and oil composition for filling. Oil composition.   The fat and oil composition for filling according to any one of claims 1 to 4, comprising 0.05 to 0.5% by weight of a diglycerin fatty acid ester having an HLB of 6 to 10 in the whole fat and oil composition for filling.   The fat and oil composition for filling according to any one of claims 1 to 5, comprising 5 to 30% by weight of rice flour having an average particle size of 25 to 60 µm in the whole fat and oil composition for filling.   Filling containing 60-100 weight% of the oil-fat composition for filling in any one of Claims 1-6.   A food comprising the filling according to claim 7.