JP2018170995A - Oil and fat modifier, and oil and fat-containing food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat modifier that is added to an object (for example, food) to retain a shape of the object well and imparts good melting properties to the object, and an oil and fat-containing food.SOLUTION: An oil and fat modifier contains a sucrose fatty acid ester (A) containing, as constituent fatty acid, C8-14 saturated fatty acid (A1) and C16-24 saturated fatty acid (A2).SELECTED DRAWING: None

Description

  The present invention relates to an oil and fat modifier and an oil and fat-containing food. More specifically, the present invention has a low trans fatty acid content and is added to an object (for example, a food), whereby the object has excellent shape retention and can provide good mouth-feeling properties. The present invention relates to an oil and fat modifier and an oil and fat-containing food.

  In recent years, with increasing health consciousness, for example, fats and oils used in foods are required to reduce trans fatty acids (Patent Documents 1 and 2). In addition, fats and oils show good shape retention and are easily dissolved in the mouth when used in foods that are stored in a solid state such as margarine and foods that require shape retention such as whipped cream. Such a melting point is preferred. However, such fats and oils are generally hardened fats and oils (hydrogenated fats and oils) that contain a large amount of trans fatty acids.

JP 2008-125358 A JP 2010-200654 A

  For oils and fats with relatively low trans-fatty acid and low melting point such as palm olein (oils and fats with a high proportion of cis-unsaturated fatty acids in the constituent fatty acids), it has both shape retention (solidification) and mouthfeel An oil and fat modifier that can be used is not known. Polyglycerin fatty acid esters used for foods (margarine and the like) described in Patent Document 1 and polyglycerin fatty acid esters used for edible processed fats and oils of Patent Document 2 are both used for low melting point fats and oils such as palm olein. The shape stability is not excellent.

  The present invention has been made in view of these conventional problems. The present invention provides an oil and fat modifier and an oil and fat-containing food that can be added to an object (for example, a food) to give the object an excellent shape retention and can provide good mouth-feeling properties. Objective.

  The oil / fat modifier and the oil / fat-containing food of the present invention that solve the above-mentioned problems mainly include the following constitutions.

  (1) An oil and fat modifier containing a sucrose fatty acid ester (A) containing a saturated fatty acid having 8 to 14 carbon atoms (A1) and a saturated fatty acid having 16 to 24 carbon atoms (A2) as a constituent fatty acid.

  According to such a configuration, the oil and fat modifier of the present invention is excellent in oil shape retention and mouth-feeling properties when used in oil and fat. Moreover, when the oil and fat modifier of the present invention is mixed with an oil and fat to prepare an oil and fat-containing food (for example, margarine, whipped cream, etc.), the oil-and-fat-containing food obtained has shape retention and mouthfeel. Can be compatible.

  (2) The oil and fat modifier according to (1), further comprising at least one selected from the group consisting of glycerin fatty acid ester, lecithin and sucrose fatty acid ester other than sucrose fatty acid ester (A).

  According to such a configuration, when the oil / fat modifier is mixed with the oil / fat to prepare an oil / fat-containing food (for example, margarine or whipped cream), the shape retention of the obtained oil / fat-containing food is improved. It has better excellence.

  (3) A fat and oil-containing food comprising the fat and oil and the fat and oil modifier according to (1) or (2).

  According to such a structure, the fat-and-oil containing food contains the fat-and-oil modifier of the present invention. Therefore, the oil-and-fat-containing foods obtained are more excellent in shape retention, mouth-feeling properties and the like.

  According to the present invention, there are provided an oil and fat modifier and an oil and fat-containing food that are excellent in the shape retention of the object and can impart good mouth-feeling properties by being added to the object (for example, food). be able to.

<Oil modifier>
The oil and fat modifier according to one embodiment of the present invention includes a sucrose fatty acid ester (A) containing, as constituent fatty acids, a saturated fatty acid having 8 to 14 carbon atoms (A1) and a saturated fatty acid having 16 to 24 carbon atoms (A2). )including. Each will be described below.

(Sucrose fatty acid ester (A))
Sucrose fatty acid ester (A) contains a C8-C14 saturated fatty acid (A1) and a C16-C24 saturated fatty acid (A2) as a constituent fatty acid.

-C8-14 saturated fatty acid (A1)
The saturated fatty acid (A1) having 8 to 14 carbon atoms is not particularly limited. For example, the saturated fatty acid (A1) is caprylic acid, pelargonic acid, capric acid, lauric acid, myristic acid and the like. The saturated fatty acid (A1) may be used in combination. Among these, the saturated fatty acid (A1) is preferably a saturated fatty acid having 12 carbon atoms (for example, lauric acid) from the viewpoint of better shape retention.

  The content of the saturated fatty acid (A1) is not particularly limited. For example, the content of the saturated fatty acid (A1) is preferably 3% by mass or more, preferably 5% by mass or more in the sucrose fatty acid ester (A), from the viewpoint of better shape retention. Is more preferably 8% by mass or more, and particularly preferably 10% by mass or more. In addition, the content of the saturated fatty acid (A1) is preferably 50% by mass or less and more preferably 40% by mass or less in the sucrose fatty acid ester (A) from the viewpoint of better shape retention. More preferably, it is 30% by mass or less.

-C16-24 saturated fatty acid (A2)
The saturated fatty acid (A2) having 16 to 24 carbon atoms is not particularly limited. For example, the saturated fatty acid (A2) is palmitic acid, margaric acid, stearic acid, arachidic acid, helicosyl acid, behenic acid, lignoceric acid and the like. The saturated fatty acid (A2) may be used in combination. Among these, the saturated fatty acid (A2) preferably contains a saturated fatty acid having 16 to 18 carbon atoms from the viewpoint of more excellent shape retention and mouth-opening properties, and a saturated fatty acid having 16 to 16 carbon atoms (for example, palmitic acid) and More preferably, it contains a saturated fatty acid having 18 carbon atoms (for example, stearic acid).

  The content of the saturated fatty acid (A2) is not particularly limited. For example, the content of the saturated fatty acid (A2) is preferably 30% by mass or more and 40% by mass or more in the sucrose fatty acid ester (A) from the viewpoint of better shape retention. Is more preferably 50% by mass or more, and particularly preferably 60% by mass or more. In addition, the content of the saturated fatty acid (A2) is preferably 97% by mass or less, more preferably 95% by mass or less in the sucrose fatty acid ester (A) from the viewpoint that the mouth-feeling property is more excellent. Is more preferably 92% by mass or less, and particularly preferably 90% by mass or less.

  The content ratio of the saturated fatty acid (A1) and the saturated fatty acid (A2) is preferably 2 mol or more of the saturated fatty acid (A2) with respect to 1 mol of the saturated fatty acid (A1) from the viewpoint of better shape retention. More preferably 2.5 mol or more, and further preferably 3 mol or more. Moreover, the content rate of a saturated fatty acid (A1) and a saturated fatty acid (A2) contains 10 mol or less of saturated fatty acids (A2) with respect to 1 mol of saturated fatty acids (A1) from the point that mouth-feel property is more excellent. It is more preferable that it is contained in 8 mol or less, and it is more preferable that it is contained in 7 mol or less.

  In the case where the saturated fatty acid (A2) contains a saturated fatty acid having 16 carbon atoms and a saturated fatty acid having 18 carbon atoms, the ratio of the saturated fatty acid having 16 carbon atoms and the saturated fatty acid having 18 carbon atoms is not particularly limited. For example, the ratio of the saturated fatty acid having 16 carbon atoms and the saturated fatty acid having 18 carbon atoms is preferably 20/80 to 95/5 (mass ratio), and preferably 30/70 to 92/8. Is more preferably 40/60 to 90/10, and particularly preferably 70/30 to 85/15.

  Further, when the saturated fatty acid (A2) includes a saturated fatty acid having 16 carbon atoms and a saturated fatty acid having 18 carbon atoms, the blending ratio of the saturated fatty acid having 16 carbon atoms and the saturated fatty acid having 18 carbon atoms is not particularly limited. For example, the saturated fatty acid having 18 carbon atoms is preferably blended in an amount of 5 parts by mass or more with respect to 100 parts by mass of the saturated fatty acid having 16 carbons from the viewpoint of better shape retention. It is more preferable that 15 parts by mass or more is blended. Moreover, it is preferable that 250 mass parts or less is mix | blended with respect to 100 mass parts of C16 saturated fatty acids, and 150 mass parts or less are mix | blended with respect to 100 mass parts of saturated fatty acids with a C18 saturated fatty acid from the point which mouth-feel property is more excellent. Is more preferably 100 parts by mass or less, further preferably 50 parts by mass or less, and particularly preferably 30 parts by mass or less.

  In addition, the content ratio of the saturated fatty acid having 16 carbon atoms and the saturated fatty acid having 18 carbon atoms is 0.05% of the saturated fatty acid having 18 carbon atoms with respect to 1 mol of the saturated fatty acid having 16 carbon atoms from the viewpoint of better shape retention. It is preferable to contain more than mol, more preferably more than 0.1 mol. In addition, the content ratio of the saturated fatty acid having 16 carbon atoms and the saturated fatty acid having 18 carbon atoms is 0.5% of the saturated fatty acid having 18 carbon atoms with respect to 1 mol of the saturated fatty acid having 16 carbon atoms from the viewpoint of more excellent orality. It is preferably contained in an amount of not more than mol, more preferably not more than 0.4 mol, and still more preferably not more than 0.3 mol.

  The content ratio of the saturated fatty acid (A1) and the saturated fatty acid having 16 carbon atoms includes 1.5 moles or more of the saturated fatty acid having 16 carbon atoms with respect to 1 mole of the saturated fatty acid (A1) from the viewpoint of better shape retention. Preferably, 2 mol or more is contained, more preferably 2.5 mol or more. In addition, the content ratio of the saturated fatty acid (A1) and the saturated fatty acid having 16 carbon atoms includes 10 mol or less of the saturated fatty acid having 16 carbon atoms with respect to 1 mol of the saturated fatty acid (A1) from the viewpoint of more excellent orality. It is preferable that 8 mol or less is included, and 7 mol or less is more preferable.

  The content ratio of the saturated fatty acid (A1) and the saturated fatty acid having 18 carbon atoms includes 0.1 mol or more of the saturated fatty acid having 18 carbon atoms with respect to 1 mol of the saturated fatty acid (A1) from the viewpoint of better shape retention. It is preferable that 0.2 mol or more is included, and 0.3 mol or more is more preferable. In addition, the content ratio of the saturated fatty acid (A1) and the saturated fatty acid having 18 carbon atoms is 2.5 mol of the saturated fatty acid having 18 carbon atoms with respect to 1 mol of the saturated fatty acid (A1) from the viewpoint of more excellent orality. It is preferably contained in an amount of preferably 2 mol or less, more preferably 1.5 mol or less.

  Returning to the description of the sucrose fatty acid ester (A) as a whole, the average degree of esterification of the sucrose fatty acid ester (A) is preferably 4 or more, more preferably 4.5 or more from the viewpoint of better shape retention. More preferably, it is 5 or more. In addition, the average degree of esterification is preferably 7.5 or less, more preferably 7 or less, from the viewpoint that the mouth-feeling property is more excellent. In this embodiment, the average degree of esterification can be calculated from the following formula.

<Calculation method of average esterification degree>
In the following formula where the average degree of esterification is “X”, X is calculated by substituting the following OHV, MwSug, and MwFa.
(Number of OH groups in one sucrose molecule-X)
= (Mole number of OH group in 1 g of sample) / (Mole number of sucrose fatty acid ester in 1 g of sample)
= ((OHV) / (1000 × 56.11)) / {1 / (MwSug + (MwFa−18) X)}
OHV: Hydroxyl value of sucrose fatty acid ester (mgKOH / g)
MwSug: Molecular weight of sucrose
MwFa: Average molecular weight of constituent fatty acids

  The blending ratio of the saturated fatty acid (A1) and the saturated fatty acid (A2) is not particularly limited. If an example is given, it is preferable that 3 mass parts or more are mix | blended with respect to 100 mass parts of saturated fatty acid (A2), and 8 mass parts or more are contained for saturated fatty acid (A1) from the point which mouth-feel property is more excellent. It is more preferable that 10 parts by mass or more is blended. Moreover, it is preferable that 50 mass parts or less are mix | blended with respect to 100 mass parts of saturated fatty acid (A2), and, as for saturated fatty acid (A1), 40 mass parts or less are mix | blended from the point which shape retention property is more excellent. Preferably, 30 parts by mass or less is further blended.

  In the case where the saturated fatty acid (A2) contains a saturated fatty acid having 16 carbon atoms, the blending ratio of the saturated fatty acid (A1) and the saturated fatty acid having 16 carbon atoms is not particularly limited. For example, the saturated fatty acid having 16 carbon atoms is preferably blended in an amount of 100 parts by mass or more and 100 parts by mass or more based on 100 parts by mass of the saturated fatty acid (A1) from the viewpoint of better shape retention. It is more preferable that 300 parts by mass or more is added, and 400 parts by mass or more is particularly preferable. Moreover, it is preferable that 1000 mass parts or less is mix | blended with respect to 100 mass parts of saturated fatty acid (A1), and 900 mass parts or less may be mix | blended with respect to 100 mass parts of saturated fatty acid (A1) from the point that shape retention property is more excellent. More preferably, it is more preferably 800 parts by mass or less.

  When the saturated fatty acid (A2) contains a saturated fatty acid having 18 carbon atoms, the blending ratio of the saturated fatty acid (A1) and the saturated fatty acid having 18 carbon atoms is not particularly limited. For example, the saturated fatty acid having 18 carbon atoms is preferably blended in an amount of 50 parts by mass or more and 100 parts by mass or more based on 100 parts by mass of the saturated fatty acid (A1) from the viewpoint of better shape retention. More preferably. The saturated fatty acid having 18 carbon atoms is preferably added in an amount of 400 parts by mass or less and 100 parts by mass or less with respect to 100 parts by mass of the saturated fatty acid (A1) from the viewpoint of better shape retention and mouthfeel. It is more preferable that 200 parts by mass or less is blended.

  In addition, sucrose fatty acid ester (A) may contain fatty acids other than saturated fatty acid (A1) and saturated fatty acid (A2) as a constituent fatty acid. Other fatty acids are acetic acid, propionic acid, butanoic acid, pentanoic acid, hexanoic acid, heptanoic acid, pentadecanoic acid, hexacosanoic acid, octacosanoic acid and other saturated fatty acids, myristoleic acid, palmitoleic acid, oleic acid, vaccenic acid, linoleic acid , Linolenic acid, eleostearic acid, eicosadienoic acid, eicosatrienoic acid, eicosatetraenoic acid, eicosapentaenoic acid, docosadienoic acid, docosatrienoic acid, docosatetraenoic acid, docosapentaenoic acid, docosatetraenoic acid, nervonic acid And unsaturated fatty acids.

  The content of the sucrose fatty acid ester (A) is not particularly limited. For example, the content of the sucrose fatty acid ester (A) is preferably 5% by mass or more and preferably 10% by mass or more in the oil and fat modifier from the viewpoint of better shape retention. More preferably, it is more preferably 20% by mass or more. The content of the sucrose fatty acid ester (A) may be 100% by mass in the oil and fat modifier.

(Optional component to be blended suitably)
In addition to the sucrose fatty acid ester (A), the oil and fat modifier of the present embodiment may contain arbitrary components as appropriate. A suitable optional component is at least one optional component selected from the group consisting of glycerin fatty acid ester, lecithin and sucrose fatty acid ester other than the above sucrose fatty acid ester (A). When these suitable optional components are contained, the oil and fat modifier is mixed with the oil and fat to prepare the oil and fat-containing food (for example, margarine and whipped cream). More excellent in shape and mouth-feel. Among these, it is preferable that a suitable arbitrary component contains glycerol fatty acid ester, and it is more preferable that glycerol fatty acid monoester (monoglyceride) is included.

  The content of these suitable optional components is not particularly limited. As an example, the content of these suitable optional components is preferably 1% by mass or more, more preferably 5% by mass or more, and more preferably 10% by mass or more in the oil and fat modifier. Further preferred. Further, the content of these suitable optional components is preferably 80% by mass or less, more preferably 60% by mass or less, and further preferably 40% by mass or less in the oil and fat modifier.

(Other optional ingredients)
In addition to the sucrose fatty acid ester (A) and an optional component that is suitably blended, the oil and fat modifier of this embodiment may contain other optional components as appropriate. Such other optional components are diglycerin fatty acid ester, diacylglycerol, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinolate, sorbitan fatty acid ester, propylene glycol fatty acid ester and the like.

  As described above, the oil and fat modifier of the present embodiment is excellent in the shape retention and mouth-feeling properties of fats and oils when used in fats and oils. In addition, when an oil-and-fat-containing food (for example, margarine or whipped cream) is prepared by mixing with an oil or fat, the oil-and-fat modifier can achieve both shape retention and mouth-feeling properties of the obtained oil and fat-containing food. .

<Manufacturing method of oil and fat modifier>
The manufacturing method of the fat modifier of this embodiment is not specifically limited. For example, the oil and fat modifier is prepared by dissolving sucrose, saturated fatty acid (A1) and saturated fatty acid (A2) in an appropriate solvent such as dimethyl sulfoxide (DMSO), heating, and reacting for several hours under reduced pressure. The sucrose fatty acid ester can be produced by distilling off the solvent, purifying and drying, and the resulting sucrose fatty acid ester can be produced as it is or by mixing appropriate arbitrary components.

<Oil-containing food>
The fat and oil-containing food of one embodiment of the present invention contains fat and oil and the above-described fat and oil modifier.

(Oil and fat)
Oils and fats are not particularly limited. If an example is given, it is preferable that fats and oils contain a cis type unsaturated fatty acid in a constituent fatty acid. The cis unsaturated fatty acid is not particularly limited. For example, cis-type unsaturated fatty acids include myristoleic acid, palmitoleic acid, sapienoic acid, oleic acid, gadoleic acid, eicosenoic acid, erucic acid, nervonic acid, linoleic acid, linolenic acid, eicosadienoic acid, eicosapentaenoic acid, Docosadienoic acid, docosahexaenoic acid and the like. A cis-type unsaturated fatty acid may be used in combination. Among these, the cis-type unsaturated fatty acid is preferably oleic acid, erucic acid, linoleic acid, linolenic acid, eicosapentaenoic acid, or docosahexaenoic acid. More specifically, the fat is preferably palm olein, palm super olein, palm kernel olein, cottonseed oil or the like containing these unsaturated fatty acids.

  The content of the cis-type unsaturated fatty acid is not particularly limited. As an example, the content of the cis-type unsaturated fatty acid is preferably 10% by mass or more, more preferably 20% by mass or more, and further preferably 30% by mass or more in the constituent fatty acids. . Moreover, it is preferable that it is 80 mass% or less in constituent fatty acid, as for content of a cis type unsaturated fatty acid, it is more preferable that it is 70 mass% or less, and it is further more preferable that it is 60 mass% or less. By using such fats and oils, the content of trans fatty acids can be reduced in the fat and oil-containing foods.

  The content of fats and oils is not particularly limited. The content of fats and oils can be adjusted as appropriate based on the type of the fat-and-fat-containing food. If an example is given, it is preferable that content of fats and oils is 10-90 mass% in fats and oils containing foodstuffs. More specifically, when the fat-containing food is a whipped cream, the content of the fat is preferably 20% by mass or more, more preferably 25% by mass or more in the whipped cream, from the viewpoint of better shape retention. More preferably, it is more preferably 28% by mass or more. In addition, the fat content is preferably 50% by mass or less, more preferably 45% by mass or less, and 42% by mass in the whipped cream from the viewpoint that the dispersibility is more excellent and the viscosity becomes lower. More preferably, it is as follows. In addition, when the fat-containing food is margarine or spread, the content of the fat is preferably 20% by mass or more, more preferably 30% by mass or more in the margarine or spread from the viewpoint of excellent emulsifiability. Preferably, it is more preferably 40% by mass or more. Moreover, it is preferable that it is 85 mass% or less in margarine or a spread, as for content of fats and oils, it is more preferable that it is 80 mass% or less, and it is further more preferable that it is 75 mass% or less.

(Oil modifier)
The oil and fat modifier is as described above. The content of the oil and fat modifier is not particularly limited. For example, the content of the oil and fat modifier is preferably 0.1% by mass or more, and preferably 0.2% by mass or more in the oil / fat-containing food from the viewpoint of better shape retention. More preferably, it is more preferably 0.5% by mass or more, and particularly preferably 1% by mass or more. In addition, the content of the oil / fat modifier is preferably 10% by mass or more, more preferably 5% by mass or more, and more preferably 3% by mass in the oil / fat-containing food from the viewpoint of more excellent mouthfeel and flavor. % Or more is more preferable, and 2% by mass or more is particularly preferable.

(Optional component)
In addition to the fats and oils and fat modifiers, the fat and oil-containing food of the present embodiment may contain arbitrary components as appropriate. Such other optional ingredients include tocopherol, L-ascorbic acid palmitate, antioxidants such as tea extract, colorants such as carotene, milk ingredients such as skim milk powder, cream, casein, casein sodium, whey, etc. Milk protein, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, maltose, lactose, starch syrup, sorbitol, erythritol, isomerized liquid sugar, sucrose-binding sugar, oligosaccharides, trehalose, hemicellulose and other sugars, water, salt , Emulsion stabilizers such as acidulant, seasoning, fragrance, polymerized phosphate, locust bean gum, carrageenan, alginic acids, pectin, xanthan gum, agar, glucomannan, gelatin, modified starch, starch, and other thickening stabilizers, Preservatives are exemplified. In addition to the whipped cream, margarine, and spread described above, the processed oil / fat food according to the present embodiment, in which these are appropriately blended, includes curry roux, chocolate, soft cream, ice cream, ice milk, lact ice, bread, cake, cookies, biscuits. Etc.

  As mentioned above, the fat-and-oil containing foodstuff of this embodiment contains an above-described fat-and-oil modifier. Therefore, the oil-and-fat-containing foods obtained are more excellent in shape retention, mouth-feeling properties and the like.

<Manufacturing method of processed oil and fat food>
The manufacturing method of the oil-fat processed food of this embodiment is not specifically limited. For example, when the processed oil and fat food is a whipped cream, for example, in addition to the fat and oil modifier, various raw materials usually used in the preparation of whipped cream are mixed, stirred, emulsified, foamed, etc. Can be produced. Similarly, in the case of other processed oils and fats, it can be produced by a conventional method.

  Hereinafter, the present invention will be described more specifically with reference to examples. The present invention is not limited to these examples.

The raw materials used are shown below.
(Sucrose fatty acid ester 1)
19.3 g of sucrose, 14.2 g of methyl laurate, 61.7 g of methyl palmitate and 19.0 g of methyl stearate were dissolved in 100 g of DMSO and reacted at 90 to 110 ° C. under reduced pressure for 10 hours. After the solvent was distilled off, sucrose fatty acid ester 1 was obtained through purification and drying.
(Sucrose fatty acid ester 2-7)
Except having set it as the raw material and ratio of Table 1, operation similar to sucrose fatty acid ester 1 was performed, and sucrose fatty acid ester 2-7 was obtained.
The ratio (molar ratio) of each fatty acid in the obtained sucrose fatty acid esters 1 to 7 was as shown in Table 2 below.
(Polyglycerin fatty acid ester 1)
Esterified product (average degree of esterification: 4.5) of polyglycerin having a polymerization degree of 6 and a mixed fatty acid (lauric acid / stearic acid / behenic acid = 2/2/6 (molar ratio))
(Glycerin fatty acid monoester 1)
Emergy MS (Riken Vitamin Co., distilled monoglyceride)
(Glycerin fatty acid monoester 2)
Emulgie MU (manufactured by Riken Vitamin Co., distilled monoglyceride)

(Examples 1-7)
Using the sucrose fatty acid ester shown in Table 3 as an oil and fat modifier, the following (1) to (3) were evaluated. The results are shown in Table 3.

(Comparative Example 1)
Evaluation was performed in the same manner as in Example 1 except that the polyglycerin fatty acid ester 1 was used as the oil and fat modifier. The results are shown in Table 3.

<Evaluation method>
(1) Shape retention of fats and oils 20 parts by weight of palm olein and 0.2 parts by weight of fat and oil modifier were heated to 80 ° C and mixed. This was put into a glass container (diameter 3 cm × height 7 cm) and allowed to stand at 10 ° C. for 24 hours, 25 ° C. for 24 hours, 10 ° C. for 24 hours, and 25 ° C. for 24 hours. Subsequently, the glass container was fixed in a state where it was laid down horizontally at 25 ° C., and after 3 minutes, 10 minutes and 30 minutes, the presence or absence of fluidity of the oil and fat was visually observed.
(Evaluation criteria)
No fluidity was seen after 1:30 minutes.
2:30 Fluidity was observed after 30 minutes.
3: Fluidity was seen after 10 minutes.
4: Flowability was observed after 3 minutes.

(2) Oil-and-mouth irritability 20 parts by mass of palm olein and 0.2 parts by mass of an oil-and-fat modifier are heated to 80 ° C. and mixed, and then mixed at 10 ° C. for 24 hours, 25 ° C. for 24 hours, and 10 ° C. It was allowed to stand for 24 hours. The oleaginability of the obtained fats and oils was evaluated by a sensory test by 10 panelists, and the average value was taken as the evaluation result.
(Evaluation criteria)
1: Good.
2: Slightly good.
3: Not particularly good, but within an acceptable range.
4: It was a little bad.
5: It was bad.

(3) Strength of oil and fat solidified product 20 parts by mass of palm olein and 0.2 parts by mass of the oil and fat modifier were heated to 80 ° C. and mixed. This was placed in a container 4 cm long × 4 cm wide × 3 cm high and cooled to 10 ° C. to solidify. This was allowed to stand at 20 ° C. for 7 days, and then a 70 g weight (bottom area 1 cm ² ) was placed on the center of the surface to confirm the presence or absence of the collapse of the oil solid.
(Evaluation criteria)
○: No collapse was observed.
X: Collapse was observed.

  As shown in Table 3, each of the oil and fat modifiers of the present invention had good shape retention (shape retention) and good mouth-feeling properties, and showed sufficient strength.

(Examples 8 to 17, Comparative Examples 2 to 3)
According to the formulation (unit: part by mass) shown in Table 4, an oil and fat modifier was prepared. The following (4) and (5) were evaluated using the obtained oil and fat modifier. The results are shown in Table 4.

(4) Shape retention property of whipped cream The fats and oil modifiers shown in Table 4 and 40 parts by mass of palm olein were mixed at 80 ° C. Here, 54 parts by mass of water, 0.2 part by mass of sucrose stearate (trade name: DK Ester F-110, manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) and 6 parts by mass of skim milk powder (manufactured by South Nippon Dairy Co., Ltd.) Add a mixed solution of 0.1 parts by mass of hexametaphosphate Na (trade name: EXTRA PURE REAGENT, manufactured by Nacalai Tesque) and use a stirrer (trade name: TK Robotics (manufactured by Primics)) at 80 ° C. and 10,000 rpm. For 5 minutes. Then, it processed at 80 degreeC on the conditions of primary pressure 10MPa and secondary pressure 2MPa using the homogenizer (brand name: NPH-30-600, Nippon Seiki Seisakusho make). This was cooled to 10 ° C. and aged at 10 ° C. for 12 hours to obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was whipped at 10 ° C. using Kenmix (trade name: Aiko Premier KMM770, manufactured by Aikosha Seisakusho Co., Ltd.) to obtain a whipped cream. In addition, the whip was performed until the specific gravity of the whip was no longer observed by measuring the specific gravity of the whip every 30 seconds. The obtained whipped cream was squeezed about 0.8 g into a triangular pyramid while swirling about 2 cm in height and about 2 cm in diameter using a star-shaped mouthpiece (number of cuts: 10) at 10 ° C. It left still for 12 hours and evaluated on the following reference | standard.
(Evaluation criteria)
1: The whipped cream showed almost no deformation even after 12 hours.
2: Deformation of the whipped cream was observed after 12 hours.
3: The whipped cream was greatly deformed after 12 hours.
4: The whipped cream was liquefied after 12 hours.

(5) Mouthability of whipped cream The mouthfeel of the whipped cream obtained in (4) above was evaluated by a sensory test by 10 panelists, and the average value was taken as the evaluation result.
(Evaluation criteria)
1: Good.
2: Slightly good.
3: Not particularly good, but within an acceptable range.
4: It was a little bad.
5: It was bad.

  As shown in Table 4, the oil and fat-containing food of the present invention had good shape retention (shape retention) and good mouthfeel.

Claims (3)

  An oil and fat modifier comprising a sucrose fatty acid ester (A) containing a saturated fatty acid having 8 to 14 carbon atoms (A1) and a saturated fatty acid having 16 to 24 carbon atoms (A2) as a constituent fatty acid.   The oil and fat modifier according to claim 1, further comprising at least one selected from the group consisting of glycerin fatty acid ester, lecithin and sucrose fatty acid ester other than sucrose fatty acid ester (A).   Oil and fat-containing food comprising oil and fat and the oil and fat modifier according to claim 1.