JP2007166965A - Frozen dessert oil and fat - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide frozen dessert such as ice cream, ice milk and lact ice, having low milk fat content ratio, excellent in melting feeling in the mouth and body taste with less unpleasant taste, and having sharp and plain feeling, and to provide frozen dessert oil and fat to be used for the frozen dessert. <P>SOLUTION: The frozen dessert oil and fat comprises mixed oil and fat having as the main ingredient oil and fat rich in SUS type triglyceride and lauric oil and fat, and contains 1-4 wt.% of SSS type triglyceride derived from non-lauric oil and fat in the mixed oil and fat, (provided that in the case of SSS type, S is 14-22C saturated fatty acid, and in the case of SUS type, S is 16-22C saturated fatty acid and U is 16-22C unsaturated fatty acid.) The frozen dessert comprises using 2-20 wt.% of the frozen dessert oil and fat. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a fat and oil for frozen desserts and a frozen dessert using the same.

  In general, the raw materials for frozen confectionery such as ice cream, ice milk and lacto ice are milk, dairy products, vegetable oils, sweeteners, stabilizers, flavors and the like. As dairy products, fresh cream, butter and milk fat (butter oil) are mainly used as a source of milk fat, but fresh cream must be used promptly because it has poor storage stability. Is preferably used. Therefore, when it is always difficult to obtain a fresh cream, butter or milk fat is used. However, when these are used in a large amount in terms of flavor, it is necessary to be careful because they express a flavor that is not preferable, so-called butter odor. On the other hand, the raw material of ice creams in a broad sense uses vegetable oils and fats as a fat source instead of such fresh cream, butter and milk fat. As the non-fat milk solid source, skim milk powder, whole milk powder and the like are often used because they last longer.

When such vegetable oils and fats are used, various physical properties and characteristics different from milk fats can be used, and some attempts have been made so far. For example, Patent Document 1 proposes the use of cocoa butter in a frozen dessert with the intention of sharp melting of fats and oils. However, fats and oils containing mainly symmetric triglycerides (SUS) such as cocoa butter are unstable in the emulsified state, the stability of the mixed liquid prepared in the manufacturing process of ice creams is poor, and exhibits a bloating (plasticity) phenomenon. In addition, it tends to cause a demulsification phenomenon in the freezing process, and it has various drawbacks such as fat agglomeration and heavy melting of the mouth of the product, and this tendency is particularly noticeable when the fat content is high. is there. Furthermore, it is a limited flavor called cocoa flavor, and versatility that can be used for all frozen desserts cannot be expected.
Patent Document 2 proposes to use a mixed oil of palm oil 60 to 80% and palm oil 40 to 20% as a fat source in a frozen dessert. However, when there is much coconut oil, although it shows a sharp melting property, there is no richness in terms of texture and flavor. Palm oil or rapeseed oil is inexpensive but is not preferable in terms of melting in the mouth, and texture and texture as a frozen dessert are poor.
Patent Document 3 proposes a fat and oil for frozen desserts containing 95 to 40% fat and oil containing 40% or more of symmetric triglyceride (SUS) and 5 to 60% lauric fat and oil. This was effective for the sharpness and sharpness of melting in the mouth.
Patent Document 4 proposes to obtain a soft frozen dessert under freezing by using liquid oil, medium / high melting point oil and fat, oligosaccharide, and sugar alcohol, but does not mention flavor, richness, and richness. . The middle / high melting point fats and oils referred to here refer to one or more fats and oils selected from palm oil, palm kernel oil, coconut oil or milk fat.

JP-A-4-316453 JP 57-36943 A JP-A-8-298934 JP 2003-250455 A

  It is an object of the present invention to provide ice cream, ice milk, lact ice cream and other ice cream, ice cream, lact ice cream and other ice cream with a good mouthfeel, rich taste, little unpleasant taste, crispness, and crispness. The object is to provide a frozen dessert with excellent taste and a frozen dessert used in the frozen dessert.

  As a result of intensive studies, the present inventors have found that certain fats and oils in frozen desserts that are oil-in-water emulsions, that is, a certain amount of SSS-type triglycerides and SUS-type triglycerides derived from non-lauric fats and lauric fats and oils. By using this, the object of the present invention was achieved and the present invention was completed.

  That is, the first of the present invention is a mixed fat and oil mainly composed of fats and oils rich in SUS type triglycerides and lauric fats and oils, containing 1 to 4% by weight of SSS type triglycerides derived from non-lauric fats and oils in the mixed fats and oils. A fat and oil for frozen desserts. (However, in the case of SSS type triglyceride, S is a saturated fatty acid having 14 to 22 carbon atoms, in the case of SUS type triglyceride, S is a saturated fatty acid having 16 to 22 carbon atoms, and U is a non-carbon having 16 to 22 carbon atoms. Saturated fatty acid). Second, the confectionery fats and oils according to the first aspect, wherein the SUS triglyceride content in the fats and oils rich in SUS triglycerides is 45% by weight or more. 3rd is fats and oils for frozen desserts of 1st or 2nd which contains 5 to 60 weight% of lauric fats and oils in fats and oils. The fourth is a frozen dessert using 2 to 20% by weight of the fat or oil for frozen dessert described in any one of the first to third.

  Frozen confectionery with low milk fat content, excellent crispness, rich taste, low taste, ice cream, ice milk, lactice, etc. It has become possible to provide oils and fats for frozen desserts used in the frozen desserts.

  The fats and oils for frozen desserts of the present invention are mixed fats and oils mainly composed of fats and oils rich in SUS type triglycerides and lauric fats and oils, and 1 to 4% by weight of SSS type triglycerides derived from non-lauric fats and oils in the mixed fats and oils. (However, in the case of SSS type triglyceride, S is a saturated fatty acid having 14 to 22 carbon atoms, in the case of SUS type triglyceride, S is a saturated fatty acid having 16 to 22 carbon atoms, and U is a carbon number having 16 to 22 carbon atoms. 1 to 4 wt%, preferably 1 to 3.5 wt%, more preferably 1 to 3 wt% of SSS-type triglycerides derived from non-lauric fats and oils in the fats and oils. It is. If it is less than the lower limit, good body cannot be obtained, and if it exceeds the upper limit, it becomes poor in sharpness and feel.

  As a supply source of fats and oils containing SSS type triglycerides derived from non-lauric fats and oils, fats and oils containing SSS type triglycerides in a high concentration of 95% by weight or more and fats and oils containing SSS type triglycerides in a low concentration of about 8% by weight or less Can be illustrated. Specifically, as fats and oils containing SSS type triglycerides at a high concentration of 95% by weight or more, extremely hardened oils having an iodine value of 2 or less can be mentioned. Specifically, it can be exemplified by palm oil extremely hardened oil, rice bran oil extremely hardened oil, and rapeseed oil extremely hardened oil. S carbon number of SSS type triglyceride is 14-22, Preferably it is 16-22. As melting | fusing point, a 50 to 68 degreeC thing is preferable, More preferably, it is a 50 to 64 degreeC thing.

In the present invention, it is necessary to use fats and oils rich in SUS type triglycerides (S is a saturated fatty acid having 16 to 22 carbon atoms, U is an unsaturated fatty acid having 16 to 22 carbon atoms), The SUS type triglyceride content in the oil and fat is preferably 45% by weight or more.
In the present invention, fats and oils containing SSS type triglycerides in a high concentration of 95% by weight or more and fats and oils containing 45% by weight or more of SUS type triglycerides are used, or SSS type triglycerides are generally low in weight of 8% by weight or less. The fats and oils contained in the concentration can be selected from any of the fats and oils containing 45% by weight or more of SUS type triglycerides, but in order to obtain a certain effect, SSS type triglycerides If you use fats and oils containing 95% by weight or higher and fats and oils containing 45% by weight or more of SUS type triglycerides, you can use fats and oils with a high concentration of triglycerides, and they have excellent mouthfeel and richness. , Which is preferable in that it has little unpleasant taste and gives a crisp and crisp feel.

And as fats and oils which contain SSS type triglyceride in the low concentration of about 8 weight% or less, and contain SUS type triglyceride of 45 weight% or more, specifically, palm oil, cocoa butter, iripe fat Shea fats, fractionated fats or hardened oils thereof, or transesterified fats obtained by introducing saturated fatty acids at positions 1 and 3 of fats and oils rich in unsaturated fatty acids at the 2nd position. The SUS type triglycerides here are 2-unsaturated 1,3-di-saturated triglycerides, S is a saturated fatty acid having 16 to 22 carbon atoms, and U is an unsaturated fatty acid having 16 to 22 carbon atoms. is there. Oils and fats containing a low concentration of SSS type triglycerides, such as by separating oils and fats containing 45% by weight or more of SUS type triglycerides, SUS type triglycerides in oils and fats by 45% by weight or more, preferably 60% by weight or more More preferably, the oil and fat containing 75% by weight or more is preferable, and the concentration of SSS type triglyceride is inevitably lowered, and it is preferably 6% by weight or less, and more preferably 4% by weight or less. By increasing the concentration of SUS-type triglyceride, the effects of the present invention (excellent mouthfeel, excellent taste, little unpleasant taste, sharpness, and crispness) can be brought out.
In the present invention, a palm oil middle melting point fraction obtained by separating and removing a high melting point fraction and a low melting point fraction from palm oil is particularly preferable.
If the SUS type triglyceride is 45% by weight or less, the mouth-feeling tends to deteriorate and the feeling of assassination tends to be poor.

Examples of lauric fats and oils include coconut oil, palm kernel oil, and fats and oils that have been cured, fractionated, and transesterified. In this invention, it is preferable to contain 5 to 60 weight% of lauric fats and oils in fats and oils. When the amount of lauric fats and oils is small, it becomes difficult to obtain stability of the emulsion in the production process of ice creams caused by SUS type triglycerides. It will be too much.
In the present invention, as long as the above fats and oils are used, other oils such as soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, milk fat, lard, fish oil And various animal and vegetable fats and oils such as whale oil and processed fats and oils (melting point of about 15 to 40 ° C.) such as hardened oil, fractionated oil and transesterified oil.

  The frozen dessert according to the present invention is prepared by preparing 2 to 20% by weight of the above-mentioned frozen dessert oil and fat, and using other ingredients such as milk, dairy products, sweeteners, stabilizers, fragrances, etc. It can be obtained by the preparation method. Examples of frozen desserts include ice cream, ice milk, and lact ice.

  The frozen dessert of the present invention is an oil-in-water emulsion, and in many cases, milk fat is used as a frozen dessert for imparting a milky flavor and a rich taste. In the present invention, by replacing part or all of milk fat with the oil for frozen dessert of the present invention, characteristics such as sharpness of melting in the mouth, cold feeling, feeling of feeling, freshness, lightness, which was impossible only with milk fat. Can be given to frozen desserts. The effect of the fats and oils for frozen desserts of the present invention becomes more prominent as the proportion of the whole fats and oils in the frozen dessert is higher. That is, when the ratio of milk fat to the total fat in the oil-in-water emulsion is 50% by weight or less, preferably 30% by weight or less, more preferably 10% by weight or less, there is sharpness of mouth melting, cool feeling and sharpness. The effect of satisfying both texture and good flavor, richness and richness becomes clear.

A typical example of the frozen dessert of the present invention is ice cream, and an ice cream will be described as an example. The components of ice cream are milk fat, non-fat milk solids, sweetener, stabilizer, emulsifier, Consists of flavoring agents, coloring agents, moisture, and the like.
The non-fat milk solid content has an effect of imparting a milky feeling to the ice creams with an improvement in the structure of the ice cream and an increase in overrun. Examples of the milk solid content include skim milk, skim milk powder, and whole milk powder.
Sweeteners have the effect of sweetening ice cream and increasing the viscosity of the mix and improving the tissue. As a sweetener, sucrose is most commonly used, but invert sugar, mixed sugar, syrup, etc. are also used, usually about 13 to 17% by weight based on the total amount.
Stabilizers have the effect of smoothing the tissue, imparting moderate viscosity and participating in overrun adjustment. Such stabilizers include gums such as guar gum, locust bean gum, xanthan gum, gum arabic, carrageenan, sodium alginate, CMC, water-soluble hemicellulose, gelatin, agar, pectin, corn starch, and various phosphates. Examples of the salts are: These stabilizers are usually added in an amount of about 0.1 to 1.0% by weight based on the entire product, but depending on the type, there may be a stickiness in the mouth, so in that case the amount added should be reduced.

  The emulsifier smoothes the tissue and moderately maintains the dispersion of fat and aggregates the fat during freezing. Examples of these emulsifiers may include known ones such as lecithin, fractionated lecithin with alcohol, partially hydrolyzed lecithin with acid, alkali or enzyme, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, Examples include glycerin fatty acid esters and polyglycerol fatty acid esters, and various organic acid monoglycerides such as acetic acid monoglyceride, tartaric acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride and malic acid monoglyceride. About 0.1 to 0.5% by weight of these emulsifiers are usually added.

  Further, flavoring agents and coloring agents are important additives for ice creams, and since they are favorite foods, they need to be selected and used according to consumer preferences. There are many flavoring agents, but vanilla is common, and chocolate and strawberry are often preferred.

The standard method for producing ice creams using the above raw materials is as follows. First, raw materials are selected, and then the respective raw materials are mixed, dissolved and dispersed to prepare an emulsion. In this case, the powder raw material is likely to be mamako, so mix and dissolve and disperse with particular care. It is not preferable to set the temperature too high. Usually, it is about 50-60 degreeC. The emulsion thus prepared is homogenized. The conditions such as the homogenization pressure cannot be generally defined by a homogenizer such as a one-stage pressure type or a two-stage pressure type, but usually the former one-stage pressure may be 100 to 180 kg / cm ² , and the two-stage pressure type is about 100 kg with the first valve. / cm ² and about 40 to 70 kg / cm ² at the second valve pressure are preferable. The homogenization temperature is generally about 50 to 70 ° C.
Next, the oil-in-water emulsion after homogenization is sterilized or sterilized. Usually, UHT sterilization is performed. UHT sterilization has an indirect heating method and a direct heating method. As an apparatus for indirect heating processing, an APV plate type UHT processing device (manufactured by APV), a CP-UHT sterilizing device (manufactured by Crimaty Package), and a torque tube. Examples thereof include a sterilization apparatus (manufactured by Stork Co., Ltd.), a scraping UHT sterilization apparatus (manufactured by Tetra Pak Alfa Laval Co., Ltd.) and the like, but are not particularly limited to these. As direct heat sterilizers, operation sterilizers (Tetra Pak Alfa Laval Co.), VTIS sterilizers (Tetra Pak Alfa Laval Co.), Ragia UHT sterilizers (Ragia Ru), Paralyzer (Pash)・ And Silkeborg Co., Ltd.), C.I. P. A UHT sterilization apparatus such as a Vac-Heat / UHT sterilization apparatus (manufactured by Crimaty Package) can be exemplified, and any of these apparatuses may be used.

  Next, the sterilized or sterilized oil-in-water emulsion is cooled and temporarily stored at 0 to 5 ° C. for 3 to 24 hours, that is, aged (storage). This aging stabilizes each component in the emulsion. The flavor is then added while stirring the emulsion. After that, it is frozen. In this process, the emulsion is rapidly cooled by a freezer to freeze the moisture, and an appropriate amount of air is mixed in to disperse fine bubbles, ice crystal particles, and fat particles in the emulsion, and a semi-fluid soft This is an important step in which the smooth structure and texture of the ice cream are affected by the process of this step. Then, after filling and packaging in a predetermined container, it is rapidly cooled to -20 to -30 ° C, frozen until it keeps a certain shape, and stored until shipped.

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.
The results were evaluated by the following method.
Melting point: Measured according to the method prescribed in Japan Oil Chemistry Association Standard Oil Analysis Test Method (1996 version) 2.2.4.2 Melting Point (Increased Melting Point).
The content of SSS type triglyceride and SUS type triglyceride was measured by a high performance liquid chromatograph.
Overrun: [(weight of a certain volume of oil-in-water emulsion) − (weight of foam after a certain volume of foaming)] ÷ (weight of foam after a certain volume of foaming) × 100
Sensory evaluation (feeling of mouth, rich taste, unpleasant taste, crispness, assassination): 5 levels of “5”, “4”, “3”, “2”, “1” in order of superiority by 10 professional panelists Evaluation was performed and averaged evaluation was taken as the result.

Example 1
NGO-C. H. O. Palm middle melting point (SSS; 4.6%, SUS; 64.5%, iodine value 43.6, melting point 31.0 ° C.) 70 parts, palm kernel oil (Fuji Oil, melting point 36 ° C.) ) 20 parts, 10 parts of palm rapeseed blended hardened oil (manufactured by Fuji Oil Co., Ltd., melting point 36 ° C.) is melt-mixed to obtain an oil phase. (Amount of SSS type triglyceride in fat / oil: 2.1 wt%). 12 parts of this oil phase, 8 parts of skim milk powder, 5 parts of powdered powder cake, 10 parts of granulated sugar, 2 parts of sterilized egg yolk and 63 parts of water were stirred at 65-70 ° C. for 30 minutes using a homomixer and pre-emulsified. Thereafter, sterilization was performed by a direct heating method at 145 ° C. for 4 seconds using an ultra-high temperature sterilizer (Iwai Machine Industry). This was homogenized at a homogenization pressure of 100 kg / cm ² and immediately cooled to 5 ° C. After cooling, aging was performed for 24 hours to obtain an oil-in-water emulsion. The composition of this oil-in-water emulsion is summarized in Table 1. This emulsion was subjected to freezing with cataburica (trade name of ice cream making machine) to obtain lacto ice. When the obtained lacto ice was filled in a container and cured at -20 to -30 ° C, the evaluation was carried out. In addition to good melting and sharpness, flavor, richness and richness were also good. . The results are summarized in Table 2.

Example 2
Fuji oil palm melting point (SSS; 1.2%, SUS; 66.6%, iodine value 44.7, melting point 25.5 ° C.) 68 parts, palm kernel hardened oil (Fuji Oil, melting point) 36 parts), 20 parts of palm rapeseed blended hardened oil (made by Fuji Oil, melting point 36 ° C), and 2 parts of palm extremely hardened oil (made by Fuji Oil, iodine value of 1 or less, melting point 58.5 ° C) This was mixed to obtain an oil phase (amount of SSS-type triglyceride in fat / oil: 2.7% by weight), and other blending compositions and production methods were the same as in Example 1 to obtain lacto ice. When this lacto ice was evaluated, in addition to good melting and sharpness, the flavor, richness and richness were also good. The results are summarized in Table 2.

Example 3
Fuji oil palm melting point (SSS; 1.2%, SUS; 66.6%, iodine value 44.7, melting point 25.5 ° C.) 68 parts, palm kernel hardened oil (Fuji Oil, melting point) (36 ° C) 20 parts, palm rapeseed blended hardened oil (Fuji Oil, melting point 36 ° C) 10 parts, rice bran extreme hardened oil (iodine value 1 or less, melting point 61.5 ° C) The phase (the amount of SSS-type triglyceride in the oil and fat: 2.7% by weight) was used, and the other blending composition and production method were the same as in Example 1 to obtain lacto ice. When this lacto ice was evaluated, in addition to good melting and sharpness, the flavor, richness and richness were also good. The results are summarized in Table 2.

Example 4
Fuji oil palm melting point (SSS; 1.2%, SUS; 66.6%, iodine value 44.7, melting point 25.5 ° C.) 68 parts, palm kernel hardened oil (Fuji Oil, melting point) Melting and mixing 20 parts of rapeseed compounded oil (36 ° C), 10 parts of rapeseed oil (Fuji Oil, melting point 36 ° C), and 2 parts of high erucic acid rapeseed oil (iodine value 1 or less, melting point 61.5 ° C) This was made into an oil phase (the amount of SSS type triglyceride in fats and oils: 2.7% by weight), and other blending compositions and production methods were the same as in Example 1 to obtain lacto ice. When this lacto ice was evaluated, in addition to good melting and sharpness, the flavor, richness and richness were also good. The results are summarized in Table 2.

Example 5
Fuji oil palm melting point (SSS; 1.2%, SUS; 66.6%, iodine value 44.7, melting point 25.5 ° C.) 69 parts, palm kernel hardened oil (Fuji Oil, melting point) (36 ° C) 20 parts, 10 parts of palm rapeseed blended oil (Fuji Oil, melting point 36 ° C), 1 part of palm extremely hardened oil (Fuji Oil, iodine value of 1 or less, melting point 58.5 ° C) 1 part This was mixed to obtain an oil phase (amount of SSS-type triglyceride in fat / oil: 1.8% by weight), and other blending compositions and production methods were the same as in Example 1 to obtain lacto ice. When this lacto ice was evaluated, in addition to good melting and sharpness, the flavor, richness and richness were also good. The results are summarized in Table 2.

Example 6
Fuji oil palm melting point (SSS; 1.2%, SUS; 66.6%, iodine value 44.7, melting point 25.5 ° C) 47 parts, palm kernel hardened oil (Fuji Oil, melting point) 36 parts) Palm rapeseed blended hardened oil (Fuji Oil, melting point 36 ° C) 7 parts, Palm extremely hardened oil (Fuji Oil, iodine value 1 or less, melting point 58.5 ° C) 2 parts, butter 30 parts of oil was melted and mixed to obtain an oil phase (amount of SSS-type triglyceride in oil: 2.5% by weight), and the other composition and production method were the same as in Example 1 to obtain ice cream. When this ice cream was evaluated, in addition to good melting and sharpness, flavor, richness and richness were also good. The results are summarized in Table 2.

Table 1 summarizes the formulations of the oil-in-water emulsions of Examples 1 to 7 and Comparative Examples 1 to 5.

Table 2 summarizes the formulations and results of Examples 1 to 6.

Comparative Example 1
70 parts of Fuji Oil refined palm oil (SSS; 6.4%, SUS; 44.3%, iodine value 52.0, melting point 37.0 ° C), palm kernel hardened oil (made by Fuji Oil, melting point 36 ℃) 20 parts, 10 parts of palm rapeseed blended hardened oil (Made by Fuji Oil Co., Ltd., melting point 36 ° C) was melt-mixed to make an oil phase (amount of SSS type triglyceride in oil: 4.5 wt%), and other ingredients The composition and production method were the same as in Example 1 to obtain lacto ice. When this lacto ice was evaluated, it melted in the mouth and the crack was poor. The results are summarized in Table 3.

Comparative Example 2
Fuji oil palm melting point (SSS; 1.2%, SUS; 66.6%, iodine value 44.7, melting point 25.5 ° C.) 69.9 parts, palm kernel hardened oil (Fuji Oil) , Melting point 36 ° C.) 20 parts, palm rapeseed blended hardened oil (Fuji Oil, melting point 36 ° C.) 10 parts, palm extremely hardened oil (Fuji Oil, melting point 59 ° C., iodine value 1 or less) 0.1 part The mixture was melt-mixed to obtain an oil phase (amount of SSS-type triglyceride in oil: 0.9% by weight), and other blending compositions and production methods were the same as in Example 1 to obtain lacto ice. When this lacto ice was evaluated, it melted in the mouth and was sharp, but it was poor in flavor, richness and richness. The results are summarized in Table 3.

Comparative Example 3
Fuji oil palm melting point (SSS; 1.2%, SUS; 66.6%, iodine value 44.7, melting point 25.5 ° C.) 60 parts, palm kernel hardened oil (Fuji Oil, melting point) (36 ° C) 20 parts, 10 parts of palm rapeseed blended hardened oil (Fuji Oil, melting point 36 ° C), 10 parts of palm extremely hardened oil (Fuji Oil, melting point 59 ° C, iodine value of 1 or less) Was made into an oil phase (amount of SSS type triglyceride in fat and oil: 10.7% by weight), and other blending compositions and production methods were the same as in Example 1 to obtain lacto ice. When this lacto ice was evaluated, melting in the mouth and sharpness were poor, and flavor, richness, and richness were not felt. The results are summarized in Table 3.

Comparative Example 4
Fuji oil palm melting point (SSS; 1.2%, SUS; 66.6%, iodine value 44.7, melting point 25.5 ° C.) 68 parts, palm kernel hardened oil (Fuji Oil, melting point) 36 parts), 20 parts of palm rapeseed blended hardened oil (made by Fuji Oil, melting point 36 ° C), and 2 parts of palm extremely hardened oil (made by Fuji Oil, iodine value of 1 or less, melting point 58.5 ° C) This is mixed to obtain an oil phase (amount of SSS-type triglyceride in fat / oil: 2.7% by weight). 1 part of this oil phase, 8 parts of skim milk powder, 5 parts of powdered powder cake, 10 parts of granulated sugar, 2 parts of sterilized egg yolk, and 74 parts of water are prepared in the same manner as in Example 1 and lacto ice Obtained. When this lacto ice was evaluated, it was poor in flavor, richness and richness. The results are summarized in Table 3.

Comparative Example 5
Fuji oil palm melting point (SSS; 1.2%, SUS; 66.6%, iodine value 44.7, melting point 25.5 ° C.) 68 parts, palm kernel hardened oil (Fuji Oil, melting point) 36 parts), 20 parts of palm rapeseed blended hardened oil (made by Fuji Oil, melting point 36 ° C), and 2 parts of palm extremely hardened oil (made by Fuji Oil, iodine value of 1 or less, melting point 58.5 ° C) This is mixed to obtain an oil phase (amount of SSS-type triglyceride in fat / oil: 2.7% by weight). 23 parts of this oil phase, 8 parts of skim milk powder, 5 parts of powdered powder cake, 10 parts of granulated sugar, 2 parts of sterilized egg yolk, and 52 parts of water are prepared in the same manner as in Example 1 and lacto ice Obtained. When this lacto ice was evaluated, the richness and richness were good, but the sharpness and the feeling of assali were poor. The results are summarized in Table 3.

Example 7
Fuji oil palm melting point (SSS; 1.2%, SUS; 66.6%, iodine value 44.7, melting point 25.5 ° C) 44 parts, palm kernel hardened oil (Fuji Oil, melting point) 36 parts) Palm rapeseed blended hardened oil (Fuji Oil, melting point 36 ° C) 7 parts, Palm extremely hardened oil (Fuji Oil, iodine value of 1 or less, melting point 58.5 ° C) 1 part, butter 35 parts of oil is melted and mixed to obtain an oil phase (amount of SSS-type triglyceride in oil: 1.5% by weight). 12 parts of this oil phase, 8 parts of skim milk powder, 5 parts of powdered powder cake, 10 parts of granulated sugar, 2 parts of sterilized egg yolk, and 63 parts of water are prepared in the same manner as in Example 1 and ice cream. Got. When this ice cream was evaluated, the richness and richness were good and the mouth melted well, but it was not excellent in terms of crispness, feeling of tackiness, and unpleasant taste. The results are summarized in Table 3.

Table 3 summarizes the formulations and results of Comparative Examples 1 to 5 and Example 7.

  The present invention relates to a fat and oil for frozen desserts and a frozen dessert using the same.

Claims (4)

An oil / fat for frozen confectionery comprising 1 to 4% by weight of an SSS-type triglyceride derived from a non-lauric oil / fat, the oil / fat rich in SUS-type triglycerides and a lauric oil / fat as a main component. . (However, in the case of SSS type triglyceride, S is a saturated fatty acid having 14 to 22 carbon atoms, in the case of SUS type triglyceride, S is a saturated fatty acid having 16 to 22 carbon atoms, and U is a non-carbon having 16 to 22 carbon atoms. Saturated fatty acid.) The fats and oils for frozen desserts of Claim 1 whose SUS type triglyceride content in the fats and oils rich in SUS type triglycerides is 45 weight% or more. The fats and oils for frozen desserts of Claim 1 or Claim 2 which contain 5 to 60 weight% of lauric fats and oils in fats and oils. The frozen confectionery which uses 2 to 20weight% of the fats and oils for frozen confections of any one of Claims 1-3.