JP2018134053A - Fat composition for frozen confectionery - Google Patents

Abstract

An oil and fat composition for frozen confectionery suitable for obtaining a frozen confectionery that is difficult to melt at room temperature and excellent in melting in the mouth. An oil / fat composition for frozen confectionery comprising 3 to 50% by mass of lauric acid as a constituent fatty acid, having an SFC at 20 ° C. of 20 or less and an SFC at 30 ° C. of 1.0 or less. In addition, the fats and oils composition for frozen confectionery containing 5-50 mass% of oleic acids as constituent fatty acids, 5-100 mass% of lauric fats and oils, and also palm fats and / or liquid fats. The fat and oil composition for frozen confectionery, wherein the palm-based fat is one or more selected from palm olein, palm double olein, palm super olein, and one or more transesterified oils of these fats. [Selection figure] None

Description

  The present invention relates to an oil / fat composition for frozen confectionery.

  Conventionally, it is known that vegetable oils and fats are used as oil phase components in the production of frozen confectionery (frozen confectionery) products such as ice creams and ice confectionery. Frozen confectionery produced from vegetable oils and fats has an advantage of being produced at a relatively low cost as compared with frozen confectionery produced from raw milk, so that the consumption is large. In the production of frozen confectionery using vegetable oils and fats, emulsifiers and stabilizers are usually used to obtain a stable emulsion.

Frozen confectionery currently in circulation, especially ice cream and ice confectionery, is usually stirred and cooled at about 5 ° C., and then taken out at about −5 ° C. and molded and packaged. Cured at ℃. Soft cream is often molded at -5 ° C and eaten on the spot.
Frozen confectioneries such as ice creams and ice confections produced from vegetable oils and fats are required to have excellent characteristics in terms of shape retention, overrun (air entrapment), and mouth meltability. As an oil / fat composition for frozen confectionery focused on these characteristics, an oil / fat composition composed of 60-80% by mass of coconut oil-based fat and 40-20% by mass of palm-based oil / fat is known (Patent Document 1).
Moreover, the fats and oils which consist of rapeseed hydrogenated oil or a palm low melting point fraction are known as fats and oils for frozen confectionery which is fresh when eaten, and a cold feeling is emphasized (patent document 2).

JP 57-36943 A Japanese Patent Laid-Open No. 11-169074

  However, the frozen confectionery produced using the oil and fat composition of Patent Document 1 is still not sufficiently melted in the mouth. Moreover, the frozen confectionery manufactured using the oil-fat composition of patent document 2 has the problem that it will melt | dissolve immediately when it exposes to normal temperature (about 20 degreeC) after taking out at about -5 degreeC. For this reason, there is a problem that the shape is lost during the molding operation or it is difficult to eat because it melts when eaten as a soft cream. Therefore, there is a high demand for an oil / fat composition for frozen confectionery that is difficult to dissolve even when left at room temperature after being taken out at −5 ° C. and excellent in melting in the mouth.

  The present invention has been made in view of the above problems, and an object of the present invention is to provide a fat and oil composition for frozen confectionery that is suitable for obtaining a frozen confectionery that is not easily melted at room temperature and is excellent in melting in the mouth.

  The inventor of the present invention, by diligent efforts, contains 3 to 50% by mass of lauric acid as a constituent fatty acid, has an SFC at 20 ° C. of 20 or less, and an SFC at 30 ° C. of 1.0 or less. The frozen confectionery obtained from No. 1 was found to be difficult to melt at room temperature and excellent in melting in the mouth, and the present invention was completed. That is, the present invention is as follows.

[1] Contains 3 to 50% by mass of lauric acid as a constituent fatty acid,
A fat and oil composition for frozen confectionery having an SFC at 20 ° C of 20 or less and an SFC at 30 ° C of 1.0 or less.
[2] The oil / fat composition for frozen confectionery according to [1], containing 5 to 50% by mass of oleic acid as a constituent fatty acid.
[3] The oil / fat composition for frozen confectionery according to [1] or [2], comprising 5 to 100% by mass of lauric oil / fat.
[4] The group in which the lauric oil / fat comprises coconut oil, palm kernel oil, palm kernel olein, palm kernel stearin, palm extremely hardened oil, palm kernel extremely hardened oil, and one or more transesterified oils of these oils and fats. The fat and oil composition for frozen confectionery according to [3], which is at least one selected from the group consisting of:
[5] The oil / fat composition for frozen confectionery according to [3] or [4], further comprising palm oil and / or liquid oil.
[6] The refrigeration according to [5], comprising at least one palm oil / fat selected from the group consisting of palm olein, palm double olein, palm super olein and transesterified oils of one or more of these oils / fats Oil composition for confectionery.
[7] From soybean oil, high oleic rapeseed oil, rapeseed oil, high oleic sunflower oil, sunflower oil, high oleic safflower oil, corn oil, cottonseed oil, safflower oil, olive oil and transesterified oils of one or more of these oils The fat and oil composition for frozen confectionery according to [5] or [6], comprising at least one liquid fat selected from the group consisting of:
[8] The fat and oil composition for frozen confectionery according to any one of [1] to [7], wherein the rising melting point exceeds 15 ° C.
[9] A frozen confectionery comprising the oil and fat composition according to any one of [1] to [8].
[10] The frozen confectionery according to [9], wherein the frozen confectionery is ice cream or ice confectionery.

  By using the fat and oil composition for frozen confectionery of the present invention, it is possible to obtain a frozen confectionery that is difficult to melt at room temperature (low elution rate) and excellent in melting in the mouth.

Hereinafter, modes for carrying out the present invention will be described.
<< Oil composition for frozen confectionery >>
The fat and oil composition for frozen confectionery of the present invention comprises 3 to 50% by mass of lauric acid as a constituent fatty acid, 20 ° C. SFC is 20 or less, and 30 ° C. SFC is 1.0 or less. To do.
The frozen confectionery is a confectionery that is edible in a frozen state or a chilled state, typified by ice creams and ice confectionery (ice candy, etc.).
In the present specification and claims, ice cream is a product obtained by processing milk or a food produced using these as raw materials, or by freezing a main raw material, and has a milk solid content of 3.0. % (Excluding fermented milk) is included and includes ice cream, ice milk and lacto ice.
In the present specification and claims, among frozen confectionery, ice cream refers to those having a milk solid content of 15.0% or more and a milk fat content of 8.0% or more. Ice milk refers to those having a milk solid content of 10.0% or more and a milk fat content of 3.0% or more. Lact ice refers to those having a milk solid content of 3.0% or more. Ice confectionery refers to a milk solid content of less than 3.0%.
In addition, when producing frozen confectionery from the fat and oil composition for frozen confectionery of the present invention, milk fat can be added to the oil phase part as described later. In this specification and claims, The term “composition” means an oil / fat composition composed of vegetable oils (that is, oils and fats excluding milk fat) unless otherwise specified.

<Solid fat content (SFC)>
The fat and oil composition for frozen confectionery of the present invention has an SFC of 20 or less (unit:%) at 20 ° C. The SFC at 20 ° C is preferably from 0.1 to 18, more preferably from 0.2 to 16, even more preferably from 0.3 to 14, and from 0.5 to 12 Even more preferred is 1-10.
When the SFC at 20 ° C. is within the above range, a frozen confectionery excellent in melting in the mouth can be obtained.
Moreover, SFC in 30 degreeC is 1.0 or less in the oil-fat composition for frozen confectionery of this invention. The SFC at 30 ° C is preferably from 0.0 to 0.8, more preferably from 0.0 to 0.5, and even more preferably from 0.0 to 0.2.
When the SFC at 30 ° C. is within the above range, a frozen confectionery excellent in melting in the mouth can be obtained.
SFC (unit:%) can be measured as follows based on the standard fat analysis method (2.2.9-2013, solid fat content (NMR method)). That is, the oil and fat composition is held at 60 ° C. for 30 minutes, and after the oil and fat composition is completely melted, it is held at 0 ° C. for 30 minutes and solidified. Then, hold | maintain at 30 degreeC for 30 minutes, and after tempering, hold | maintain at 0 degreeC for 30 minutes. Then, after hold | maintaining for 30 minutes at the measurement temperature of each SFC, SFC is measured.

<Rising melting point>
As for the fat and oil composition for frozen confectionery of this invention, it is preferable that a raise melting | fusing point exceeds 15 degreeC, It is more preferable that it is 16-30 degreeC, It is still more preferable that it is 18-25 degreeC. When the rising melting point is within the above range, a frozen confectionery that is difficult to melt at room temperature is easily obtained.
The rising melting point can be measured by a standard oil analysis method (2.2.4.2-1996, melting point (rising melting point)).

<Lauric acid content>
In the fat and oil composition for frozen confectionery of the present invention, the proportion of lauric acid in the constituent fatty acids of the total fat and oil contained in the fat and oil composition for frozen confectionery is 3 to 50% by mass. The proportion of lauric acid is preferably 3 to 45% by mass, and more preferably 5 to 40% by mass.
When the ratio of lauric acid is within the above range, a frozen confectionery that is difficult to melt at room temperature can be obtained.

<Oleic acid content>
In the fat and oil composition for frozen confectionery of the present invention, the ratio of oleic acid in the constituent fatty acids of the total fat and oil contained in the fat and oil composition for frozen confectionery is preferably 5 to 50 mass%, and 8 to 45 mass%. % Is more preferable, and 10 to 40% by mass is even more preferable.
When the proportion of oleic acid is within the above range, a frozen confectionery that is difficult to dissolve at room temperature is easily obtained. Also, overrun is likely to improve.

<Laurin oil>
In the present specification and claims, lauric fats and oils are a general term for fats and oils containing 35% by mass or more of lauric acid as a constituent fatty acid and having an unsaturated fatty acid content of 40% or less.
The oil / fat composition for frozen confectionery of the present invention preferably contains a lauric oil / fat. By containing lauric fats and oils, a frozen confectionery that is difficult to dissolve at room temperature is easily obtained.
When the lauric fat / oil is included, the lauric fat / fat is preferably contained in the fat / fat composition for frozen confectionery in an amount of 5 to 100% by mass, more preferably 15 to 90% by mass, and more preferably 20 to 80% by mass. Even more preferred.
Examples of lauric fats and oils include palm kernel oil and coconut oil. Moreover, the fats and oils which classified palm kernel oil and palm oil, and the fats and oils which transesterified between 1 type or 2 types or more of these fats and oils can also be mentioned. Among these, as lauric fats and oils, at least 1 selected from the group consisting of palm oil, palm kernel oil, palm kernel olein, palm kernel stearin, palm extremely hardened oil and palm kernel extremely hardened oil, and these transesterified oils. It is preferably a seed, more preferably coconut oil, palm kernel oil, palm kernel olein, these transesterified oils, more preferably palm oil, palm kernel oil, palm kernel olein, Particularly preferred is palm kernel olein. The transesterified oil may be one obtained by transesterification between one of the above fats and oils, or may be one obtained by transesterification between two or more.
One type of lauric oil or fat may be used alone, or two or more types of lauric oil or fat may be used in combination.

<Palm oil and fat>
In the present specification and claims, palm-based fats and oils are a general term for oils and fats derived from palm fruits. Palm oils, fats and oils obtained by separating palm oils, and one or more of these fats and oils are transesterified. Means fats and oils. In addition, palm kernel oil, the fractionated oil, and its transesterified oil which are the fats and oils derived from a palm nucleus are not contained in palm oil.
It is preferable that palm oil fat contains 30 mass% or more of palmitic acid as a constituent fatty acid, more preferably 30-80 mass%, and even more preferably 30-60 mass%.
The oil / fat composition for frozen confectionery of the present invention may contain a palm-based oil / fat. By including the palm-based fats and oils, it is easy to improve the melting of the mouth.
The palm oil / fat is preferably contained in the oil / fat composition for frozen confectionery in an amount of 0 to 95% by mass, more preferably 0.1 to 95% by mass, and even more preferably 1 to 95% by mass. 10 to 85% by mass is still more preferable, and 20 to 80% by mass is even more preferable.
Examples of palm oils and fats include palm oil, palm olein, palm double olein, palm super olein, palm stearin, palm mid fraction, and transesterified oils thereof. Among these, as the palm oil and fat, at least one selected from the group consisting of palm olein, palm double olein and palm super olein and their transesterified oils is preferable, and palm olein and palm double olein are more preferable. The transesterified oil may be one obtained by transesterification between one of the above fats and oils, or may be one obtained by transesterification between two or more.
Palm olein is an oil and fat of a low melting point fraction obtained by fractionating palm oil. Palm stearin is a fat having a high melting point obtained by fractionating palm oil. Palm double olein and palm super olein are fats and oils of a low melting point fraction obtained by fractionating palm olein. The palm mid fraction is an oil and fat of a high melting point fraction obtained by further fractionating palm olein.
One type of palm oil may be used alone, or two or more kinds of palm oil may be used in combination.

<Liquid oil>
In the present specification and claims, the liquid oil means an oil containing 60% by mass or more of an unsaturated fatty acid as a constituent fatty acid. The liquid fat is preferably an oil containing 65% by mass or more of an unsaturated fatty acid as a constituent fatty acid, and more preferably an oil or fat containing 70% by mass or more of an unsaturated fatty acid as a constituent fatty acid.
The oil / fat composition for frozen confectionery of the present invention may contain a liquid oil / fat. By including the liquid oil, melting in the mouth can be improved.
When the liquid fat is included, the liquid fat is preferably contained in the oil composition for frozen confectionery in an amount of 0 to 95 mass%, more preferably 0.1 to 95 mass%, and more preferably 1 to 95 mass%. It is even more preferable that 10 to 85% by mass is further included, and 20 to 80% by mass is even more preferable. Moreover, it is preferable that 5-40 mass% is contained in the fat and oil composition for frozen confectionery, and it is also preferable that liquid oil is contained 10-30 mass%, and it is also preferable that 15-25 mass% is contained.

Specific examples of liquid oils include soybean oil, high oleic rapeseed oil, rapeseed oil, high oleic sunflower oil, sunflower oil, high oleic safflower oil, corn oil, cottonseed oil, safflower oil, olive oil, linseed oil, sesame oil, sesame oil, Examples include grape seed oil, chia seed oil, rice oil, pumpkin seed oil, avocado oil, macadamia nut oil, hemp oil, argan oil, almond oil and walnut oil. Moreover, the fats and oils which classified the said fats and oils, and the fats and oils which carried out transesterification etc. of 1 type, or 2 or more types of said fats and oils can also be mentioned. Among these, liquid oils and fats are composed of soybean oil, high oleic rapeseed oil, rapeseed oil, high oleic sunflower oil, sunflower oil, high oleic safflower oil, corn oil, cottonseed oil, safflower oil, olive oil, and transesterified oils thereof. At least one selected from the group is preferred, soybean oil and high oleic rapeseed oil are more preferred, and soybean oil is even more preferred. The transesterified oil may be one obtained by transesterification between one of the above fats and oils, or may be one obtained by transesterification between two or more.
One type of liquid fat may be used alone, or two or more types of liquid fat may be used in combination.

The fat and oil composition for frozen confectionery of the present invention preferably contains a lauric fat as a constituent fat, and more preferably contains a lauric fat and a palm fat and / or a liquid fat. By including palm oil and / or liquid oil together with lauric oil and fat, melting in the mouth can be improved.
The mass ratio of the lauric fat / oil and the total of the palm fat / oil and the liquid fat / fat contained in the oil / fat composition is preferably 5:95 to 100: 0 (lauric fat / oil: the sum of palm fat and liquid fat / oil). : 95 to 90:10 is more preferable, and 15:85 to 85:15 is more preferable.

<Other fats and oils>
The fat and oil composition for frozen confectionery of the present invention may contain other fats and oils as long as the effects of the present invention are not impaired. Specific examples include MCT (medium chain fatty acid oil) and extremely hardened oils and fats of liquid oils and fats. Extremely hardened fats and oils are almost completely unsaturated fatty acids (preferably 5% by weight or less, more preferably 3% by weight or less, even more preferably 1% by weight or less, even more preferably 0.8%) by hydrogenation. It means fats and oils that are saturated or completely saturated by mass% or less. Hydrogenation can be carried out according to a conventional method, for example, the method described in “Actual edible oil production” (Takaaki Miyagawa, Koshobo, July 5, 1988, first edition, first edition).
When other fats and oils are included, the other fats and oils are preferably 10% by mass or less, more preferably 5% by mass, more preferably 2% by mass with respect to the total mass of the fat and oil composition for frozen confectionery. It is even more preferable that the ratio is 0%, and particularly preferable is 0% by mass.

<Other optional components>
The fat and oil composition for frozen confectionery of the present invention may contain an antioxidant or the like, if necessary, within the range not impairing the effects of the present invention in addition to the above components. Examples of the antioxidant include vitamin E, vitamin C, rosemary extract, tea extract, bilberry extract and the like.

The fat and oil composition for frozen confectionery of the present invention may be a mixture of the above fats and oils, or may be one obtained by transesterification after mixing the fats and oils. In the present specification and claims, unless otherwise specified, the “frozen confectionery fat composition” is obtained by simply transesterifying the above-described fat after mixing the above fat. It is also a concept including a composition to be obtained.
The transesterification can be performed using methods known in the art. Examples thereof include a non-selective transesterification method and a selective (directed) transesterification method.
<Application>
The fat and oil composition for frozen confectionery of the present invention can be used for the production of frozen confectionery. Among frozen confectionery, the fat and oil composition for frozen confectionery of the present invention can be preferably used for the production of ice creams and / or ice confectionery, and can be preferably used for the production of ice milk, lacto ice, ice confectionery, ice milk, It can be more preferably used for the production of lacto ice, and can be particularly preferably used for the production of lacto ice.

<< Ice mix / frozen confectionery (frozen confectionery) >>
An ice mix that is an oil-in-water emulsified oil / fat composition can be produced from the oil / fat composition described above. The ice mix refers to an oil-in-water emulsified oil / fat composition before solidifying into a frozen confectionery by cooling and stirring. A frozen confectionery can be manufactured by stirring this ice mix while cooling.
[Oil phase part]
The ice mix of the present invention comprises an aqueous phase part and an oil phase part, and the oil phase part contains the above-described oil composition for frozen confectionery of the present invention.
In the present invention, the oil phase part may further contain milk fat as fat in addition to the fat and oil composition for frozen confectionery of the present invention. Examples of milk fat include milk fat derived from butter oil, butter, fresh cream, milk and the like.

In addition to the above fats and oils, lipophilic emulsifiers, flavoring agents, coloring agents, and the like may be added to the oil phase portion of the ice mix of the present invention. Examples of the emulsifier include conventionally known emulsifiers such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and organic acid monoglyceride. In the present invention, any of these may be used in appropriate combination. May be.
In the present invention, the mass ratio of the oil phase part to the total mass of the ice mix is preferably 1 to 35% by mass, more preferably 3 to 30% by mass, and further preferably 5 to 25% by mass. More preferred. Moreover, in this invention, it is preferable that the mass ratio of the oil-fat composition of this invention with respect to ice mix total mass is 1-30 mass%, It is more preferable that it is 3-25 mass%, 5-20 mass% Even more preferably.

(Water phase)
In addition to water, a stabilizer, an emulsifier (such as sucrose fatty acid ester), sodium caseinate, nonfat dry milk, and sugars may be added to the aqueous phase of the ice mix of the present invention. Moreover, you may add polysaccharide thickeners, such as sodium citrate, sodium tripolyphosphate, sodium diphosphate, sodium bicarbonate, sodium hexametaphosphate, carrageenan, and a fragrance | flavor as needed. Examples of the saccharide include starch syrup, powdered potato, sucrose, maltose, sorbitol, maltitol, erythritol, trehalose, and the like, and these are blended in combination as appropriate.
Moreover, when skim milk powder is contained in an aqueous phase part, it is preferable that the quantity of skim milk powder (solid content) is 1-20 mass% with respect to the total mass of an ice mix, and is 2-15 mass%. Is more preferable, and it is still more preferable that it is 3-12 mass%.
Thereafter, the oil phase part and the water phase part are heated to 60 ° C. to 90 ° C. and mixed to perform preliminary emulsification. After pre-emulsification, sterilize by batch sterilization method, UHT sterilization method by indirect heating method or direct heating method, homogenize with homogenizer, cool to about 0-10 ° C, preferably about 5 ° C, and age. Thus, the ice mix (oil-in-water emulsified oil / fat composition) of the present invention can be produced.
The frozen confectionery of the present invention can be produced by cooling the obtained ice mix to about −10 to 0 ° C., preferably about −5 ° C. while stirring.

<< Preparation of oil and fat composition >>
After mixing with the fats and oils and the blending ratio (mass%) shown in Tables 1 to 3, the crystals were completely dissolved. Then, decoloring and deodorizing were performed, and each oil-fat composition of Examples 1-9 and Comparative Examples 1-12 was obtained. Tables 4 to 5 show the ratios of main constituent fatty acids among the constituent fatty acids of each fat used in Examples 1 to 9 and Comparative Examples 1 to 12. In Tables 4 to 5,% means mass%.

<< Physical properties >>
The fatty acid composition, SFC and rising melting point of the fats and oils and fat compositions used in Examples 1 to 9 and Comparative Examples 1 to 12 were measured by the following methods.
<Fatty acid composition>
It was measured according to the standard fat and oil analysis method (2.42.3-2013 fatty acid composition (capillary gas chromatographic method)).
The gas chromatography apparatus is a GC-2010 model manufactured by Shimadzu Corporation. The column is SP-2560 manufactured by SUPELCO.

<SFC>
Solid fat content (SFC, unit is%) of each fat composition of Examples 1 to 9 and Comparative Examples 1 to 12 is a standard fat analysis method (2.2.9-2013, solid fat content (NMR method)). Based on the above, measurement was performed as follows. That is, the oil and fat composition was kept at 60 ° C. for 30 minutes, and after the oil and fat composition was completely melted, it was kept at 0 ° C. for 30 minutes and solidified. Then, it hold | maintained at 25 degreeC for 30 minutes, and after tempering, it hold | maintained at 0 degreeC for 30 minutes. Then, after hold | maintaining for 30 minutes at the measurement temperature of each SFC, SFC was measured. The results are shown in Tables 1-3.

<Rising melting point (° C)>
It measured according to the reference | standard oil-and-fat analysis method (2.2.4.2-1996, melting | fusing point (rise melting | fusing point)).

<< Manufacture of ice mix >>
After the oil phase part, the water phase part a, and the water phase part b described in Table 6 were mixed, the water phase part a was added to the water phase part b and mixed with sufficient stirring. The water phase part after mixing was heated, the oil phase part was added at 80 ° C., and preliminary emulsification and sterilization were performed at 85 ° C. for 15 minutes. Thereafter, homogenization was performed with a homogenizer (80 kg / cm ² ) to obtain an ice mix.
In Table 6,% means mass%.

乳化剤：：サンソフトＮｏ．５６１Ｖ（太陽化学）
安定剤：ネオソフトＩＬ-２２０（太陽化学）

Emulsifier :: Sunsoft No. 561V (solar chemistry)
Stabilizer: Neosoft IL-220 (Taiyo Kagaku)

<Method for producing frozen confectionery (lacto ice)>
The ice mix obtained above was put in a freezer and cooled to −5 ° C. while stirring at 220 rpm to obtain lacto ice. The following evaluation was performed using the obtained lacto ice.
<< Evaluation Test >>
<Elution rate (%)>
A tea strainer was set in a 300 mL beaker, about 50 g of lacto ice was placed on the tea strainer, the mass of lacto ice melted after 30 minutes was measured, and the elution rate was calculated by the following formula.
Elution rate (%) = Elution amount (g) / Amount of ice on top (g) × 100
The ambient temperature during the test was 20 ° C.
Lact ice with an elution rate of 15% or less was evaluated as A +, lact ice with an excess of 15% to 30% or less was evaluated as A, and lact ice with an elution rate exceeding 30% was evaluated as B. The results are shown in Tables 1-3.

<Melting mouth>
The lacto ice obtained by the above production method was cured at −20 ° C. overnight or more, and sensory evaluation was performed. For sensory evaluation, each panel ice was sampled in a room at 20 ° C. by five panelists, and the melting of the mouth was evaluated according to the following evaluation criteria. The average value of the melting evaluation of five panelists was used as the evaluation value.
5: Very good 4: Good 3: Normal 2: Somewhat bad 1: Very bad Lact ice with a melting point of 4.5 or more is rated A +, Lact ice with a melting point of 4.0 or more to less than 4.5 is evaluated as A, melting in the mouth Lact ice of less than 4.0 was rated as B. The results are shown in Tables 1-3.

<Overrun (OR) (%)>
Overrun means the volume increase rate (%) of lacto ice after freezing with respect to the volume of the ice mix before freezing. When the ice mix is cooled (freezing) while stirring, the air is taken in and solidifies into lact ice. At this time, the rate of increase in volume due to air entrainment is overrun. The overrun was determined according to the following formula.
Overrun (%) = (mass of ice mix before constant volume freezing−mass of lacto ice after freezing of the same volume) / (mass of lacto ice after freezing of the same volume) × 100
Lact ice with an overrun of 60% or more was rated as A, and lact ice with less than 60% was rated as B. The results are shown in Tables 1-3.

<< Result >>
As is apparent from the results shown in Tables 1 to 3, the lacto ice produced from the oil composition for lacto ice of Comparative Examples 1, 5 to 10 and 12 had a very high SFC at 20 ° C. or 30 ° C. The mouth melted poorly (B evaluation). Among these, the lacto ice produced from the fat and oil composition for lacto ice of Comparative Examples 9 and 10 has a ratio of oleic acid in the total fatty acids of less than 5%, resulting in not only melting in the mouth but also too high elution rate. (B evaluation).
Moreover, the lacto ice produced from the fat and oil composition for lacto ice of Comparative Examples 2-4, 11 and 12 has a ratio of lauric acid in the total fatty acids of less than 5%, and elution when left at 20 ° C. for 30 minutes. The result was too high (B evaluation).
On the other hand, in the lacto ice produced from the oil and fat composition for lacto ice of Examples 1 to 9, the proportion of lauric acid in the total constituent fatty acids was 3 to 50% by mass, and the SFC at 20 ° C. and 30 ° C. was sufficiently low. . As a result, even when allowed to stand at 20 ° C. for 30 minutes, the dissolution rate was small and the mouth melted well (A + or A evaluation).
From the above results, it was shown that the frozen confectionery produced from the fat and oil composition for frozen confectionery of the present invention has a low elution rate at room temperature and excellent melting in the mouth.

  ADVANTAGE OF THE INVENTION According to this invention, the frozen confectionery which is hard to melt | dissolve at normal temperature (the elution rate is small) and was excellent in melt | dissolution in a mouth can be obtained. Therefore, the present invention is extremely useful industrially.

Claims (10)

Containing 3-50% by weight of lauric acid as a constituent fatty acid,
A fat and oil composition for frozen confectionery having an SFC at 20 ° C of 20 or less and an SFC at 30 ° C of 1.0 or less.   The fats and oils composition for frozen confectionery of Claim 1 which contains 5-50 mass% of oleic acids as a constituent fatty acid.   The fats and oils composition for frozen confectionery of Claim 1 or 2 containing 5-100 mass% of lauric fats and oils.   The lauric fat is selected from the group consisting of coconut oil, palm kernel oil, palm kernel olein, palm kernel stearin, palm extremely hardened oil and palm kernel extremely hardened oil, and one or more transesterified oils of these oils and fats. The fat and oil composition for frozen confectionery according to claim 3, which is at least one kind.   The oil / fat composition for frozen confectionery according to claim 3 or 4, further comprising palm oil and / or liquid oil / fat.   The fats and oils for frozen confectionery of Claim 5 containing at least 1 sort (s) of palm-based fats and oils selected from the group which consists of palm olein, palm double olein, palm super olein, and the transesterification oil of these 1 or more types of fats and oils. Composition.   From the group consisting of soybean oil, high oleic rapeseed oil, rapeseed oil, high oleic sunflower oil, sunflower oil, high oleic safflower oil, corn oil, cottonseed oil, safflower oil and olive oil and one or more transesterified oils thereof The fats and oils composition for frozen confectionery of Claim 5 or 6 containing the at least 1 sort (s) of liquid fats and oils selected.   The fat and oil composition for frozen confectionery according to any one of claims 1 to 7, wherein the rising melting point is more than 15 ° C.   The frozen confectionery containing the oil-fat composition of any one of Claims 1-8.   The frozen confectionery of Claim 9 whose said frozen confectionery is ice cream or ice confectionery.