JP4451379B2 - Soy milk-containing frozen dessert - Google Patents

Description

  The present invention relates to a soy milk-containing frozen dessert, and particularly to a soy milk-containing frozen dessert having a rich flavor and a smooth structure.

Conventionally, as a technique related to soymilk-containing frozen desserts, a method for producing soymilk ice cream using only soymilk as a main raw material without using dairy products such as cow milk (for example, see Patent Document 1), or at least one kind of soymilk A soy milk ice cream that does not use any dairy product and does not have a soy odor by containing moss as a main ingredient is known (for example, see Patent Document 2).
However, as compared with standard ice cream products mainly composed of dairy products, these products have a remarkable lack of richness, lack of a high-class feeling, and have a soy odor or odor.

In addition, when soy milk is used, a rough feeling derived from soy milk becomes a problem, but for attempts to improve this, protein modified by heating or the like by adding water-soluble hemicellulose or carboxymethylcellulose (hereinafter referred to as CMC). It is known to prevent the agglomeration from aggregating.
However, it did not become a unique and smooth structure as compared with the frozen dessert not using soy milk.

On the other hand, since the texture and shape retention of frozen desserts are mainly influenced by the physical properties of fats and oils, animal fats and oils have been widely used in milk fats, vegetable oils and fats in palm oil, hardened rapeseed oil, palm oil, etc. ing. For example, with regard to vegetable fats and oils as substitutes for milk fats, there are kneaded fats and oils for frozen desserts that are sharp and rich in melting by specifying the structure of triglycerides (for example, see Patent Document 3). In addition, by adjusting the SFC value of the fats and oils to be used, the kneaded fats and oils and confections for water-containing frozen confections that are fresh when eaten and the cold feeling is emphasized have been studied (for example, Patent Document 4). reference.).
However, the oils and fats are effective in ice cream standard products mainly composed of dairy products, and the richness is due to the synergistic effect of the milk solids and the specific oils and fats. In the soy milk-containing frozen confectionery, it was found that even when the above fats and oils were used, the sharpness that melts quickly in the mouth, the coolness and the oiliness were emphasized, and the richness peculiar to ice cream standard products could not be obtained sufficiently.

  As mentioned above, the flavor and texture of conventional frozen confections containing soymilk are not so smooth and lacking smoothness when the dairy product is low, especially when not using dairy products. There was room for improvement in terms of palatability compared to conventional ice cream standard products mainly composed of dairy products.

JP 2004-73154 A JP 2001-45777 A JP-A-8-298934 Japanese Patent No. 3397110

  The present invention has been made in view of such circumstances, and the object of the present invention is a general dairy product even when the dairy product is not used, regardless of the content of the dairy product. To provide a frozen dessert containing soy milk having a rich texture and a smooth structure equivalent to a standard ice cream product mainly composed of.

  The above-mentioned purpose is that the maximum value a of the tangent slope (°) at an arbitrary point P where the x coordinate is 10 ≦ x ≦ 20 in the SFC curve where the temperature (° C.) is x and the SFC value (%) is y. It is achieved by a soy milk-containing frozen dessert characterized by containing fats and oils with a ≧ −3.

  In the SFC curve where the temperature (° C.) is x and the SFC value (%) is y, the maximum value a of the tangent slope (°) at an arbitrary point P where the x coordinate is 10 ≦ x ≦ 20 is a ≧ It is preferable that 5 to 20% by weight of the fat and oil of -3 is contained in the total weight of the soymilk-containing frozen dessert. More preferably, the fats and oils are vegetable fats and oils.

  That is, as a result of studying various frozen confectionery raw materials in order to solve the above-mentioned problems, the present inventors have paid attention to fats and oils, and are surprised to use certain fats and oils that are different from conventional kneaded fats and oils for frozen desserts. In particular, it was found that the soymilk-containing frozen dessert obtained without using a dairy product significantly increases the richness of the confectionery and has a smooth structure. That is, in the SFC curve where the temperature (° C.) is x and the SFC value (%) is y, the maximum value a of the tangential slope (°) at an arbitrary point P where the x coordinate is 10 ≦ x ≦ 20 is a ≧ Only when the fats and oils of -3 were used, the above effects could be obtained remarkably.

  The exact mechanism of action between the maximum value of the slope of the SFC curve and the richness is unknown, but in the SFC curve of fats and oils, when the maximum slope value a is in the range of a ≧ −3, the unsaturated fatty acid This is presumably because the ratio is suitable, the speed of mouth melting unique to soymilk ingredients is suppressed, the mouth melts slowly, and a rich feeling is felt.

According to the soy milk-containing frozen confectionery of the present invention, even if the milk fat content is less than 10% and the milk solid content is less than 20% or even when the milk product is not used, A soy milk-containing frozen dessert having a rich texture equivalent to that of a standard ice cream product containing 10% or more and a milk solid content of 20% or more can be obtained. That is, according to the present invention, since it is possible to refrain from dairy products, it is possible to obtain a low-cholesterol soy milk-containing frozen dessert, and in the case of a frozen confectionery that does not use dairy products, especially when animal ingredients are not used, It is possible to provide a frozen dessert having a richness and smoothness while having a cholesterol value of 0 and a plant raw material of 100%.
Further, according to the soymilk-containing frozen dessert of the present invention, since there is an emulsifying power of soy lecithin and soybean protein derived from soymilk, a high overrun frozen dessert can be obtained even without using an emulsifier.
Furthermore, since the soymilk-containing frozen dessert of the present invention can be produced by a conventional production apparatus, it is not necessary to newly produce and purchase the apparatus and the operability is not inferior.

Hereinafter, embodiments of the present invention will be described in detail.
In the SFC curve where the temperature (° C.) is x and the SFC value (%) is y, the soymilk-containing frozen dessert of the present invention has a tangent slope (°) at an arbitrary point P where the x coordinate is 10 ≦ x ≦ 20. The fats and oils whose maximum value a is a> =-3 are contained.

  First, the SFC value is an abbreviation for solid fat content (solid fat content), and is a value indicating the percentage (%) of solid fat present in the fat under a certain temperature. For example, nuclear magnetic resonance (NMR) It is calculated | required by an apparatus etc. For example, an SFC value of 40% means that solid fat is 40% and liquid fat is 60%. The above SFC value is unique to the fat and oil raw material. A curve obtained by obtaining SFC values under each temperature and plotting the values on a graph is a SFC curve as indicated by reference numeral 1 in FIG.

Here, FIG. 1 will be described. Reference numeral 1 in FIG. 1 is an SFC curve as described above, and reference numeral 2 is a tangent at an arbitrary point P of the SFC curve. In FIG. 1, the x-axis indicates temperature (° C.) and the y-axis indicates SFC value (%). In the present invention, a tangent line y = f ′ (x) = Ax + B at an arbitrary point P satisfying 10 ≦ x ≦ 20 is obtained with respect to a curve y = f (x) obtained by plotting and connecting SFC values at various temperatures of fats and oils. The maximum value of the slope A of the tangent line (reference numeral 2) is a.
The fats and oils used in the present invention, when the maximum value a of the tangential slope (°) is a ≧ −3, exhibits a gentle mouth melt and gives a rich feeling, and particularly when milk raw materials are low in content. Even when the product is not used, it is important in that it is not inferior in taste as compared with an ice cream standard product containing 10% or more of milk fat and 20% or more of milk solids.

If the inclination a is in the above range, the oil or fat is not particularly specified for the oil or fat raw material or the preparation method.
Examples of oils and fats include vegetable oils such as soybean oil, rapeseed oil, palm oil, palm kernel oil, palm oil, corn oil, sunflower oil, cottonseed oil, rice oil, olive oil, pecan oil, safflower oil, milk fat, Animal fats and oils such as pork fat, beef tallow and fish fat can be mentioned. Among these, vegetable fats and oils are particularly preferable in that the effects of the present invention can be remarkably obtained.
The oils and fats may be raw oils or processed oils and fats that have been subjected to treatments such as hardening, fractionation, wintering, and transesterification. Furthermore, these oils and fats may be prepared individually or as a mixture.

  In addition, the melting point of the fats and oils is preferably 25 to 37 ° C., more preferably 28 to 35 ° C., from the viewpoint of gradual melting and emphasis on richness.

  The content of the fats and oils is preferably 5 to 20% by weight, more preferably 12 to 18% by weight, based on the total weight of the soymilk-containing frozen confectionery, from the viewpoints of richness, smooth structure and production suitability.

  The fats and oils preferably contain diglycerides in an amount of 5.5% by weight or more, and more preferably 6 to 15% by weight, based on the total weight of the fats and oils, so that milk fat-like richness, texture and mouth melt are imparted, soy milk It is suitable in terms of suppressing the soy odor derived from the origin, and further excellent in hydrophilicity, so that it is well mixed with the soy milk raw material.

The above-mentioned diglyceride is obtained by esterifying two molecules of fatty acid with glycerin.
The fatty acid composition of the diglyceride is not particularly limited. It may contain oleic acid and eicosenoic acid described later, or may be composed of other fatty acids. Examples of other fatty acids include fatty acids having 6 to 20 carbon atoms.

It is preferable that the fats and oils contain oleic acid in terms of richness, smooth structure and richness.
The oleic acid is an unsaturated fatty acid having 18 carbon atoms, and is preferably contained in an amount of 30% by weight or more, more preferably 30 to 50% by weight, based on the total weight of fatty acid residues of fats and oils.
The oleic acid may be a constituent fatty acid of the diglyceride, for example, a constituent fatty acid of triglyceride.

Further, it is more preferable that the fats and oils contain eicosenoic acid in the fatty acid residue together with the oleic acid in terms of providing a gentle mouth melt, a rich feeling, and a smooth structure.
The eicosenoic acid is an unsaturated fatty acid having 20 carbon atoms, and the content in the entire fatty acid residue of the fat is not particularly limited.
The eicosenoic acid may be a constituent fatty acid of the diglyceride, for example, a constituent fatty acid of triglyceride. Moreover, the oleic acid may be couple | bonded with the same glycerol, and may be couple | bonded with another glycerol.

The soy milk used in the present invention is not particularly limited, and may be appropriately selected from commercially available or commercial soy milk.
The soy milk may be produced by a known production method. For example, soybeans are immersed in water to form swollen soybeans, which are finely pulverized to obtain a suspension, and the suspension is appropriately heated. The soy milk may be prepared by performing solid-liquid separation using a centrifuge or the like and removing insoluble residues corresponding to okara.
The soymilk may contain various auxiliary materials. In addition, a protein cross-linking enzyme may be appropriately acted on the obtained soy milk or the soy raw material in the soy milk preparation process to perform sterilization treatment.

The soymilk may be ordinary straight soymilk or concentrated soymilk, or a mixture of both, or may be appropriately selected and used. Among these, concentrated soymilk is suitable in terms of richness.
When concentrated soymilk is used, the concentration rate is not particularly limited, but it is preferably 1.5 times or more, more preferably 1.7 times or more to give a rich feeling and the original taste and richness of soymilk. It is preferable in terms of obtaining.

It is desirable in terms of operability that the soybean solid content in the total weight of the soy milk is preferably 8 to 30% by weight regardless of whether it is straight soy milk or concentrated soy milk. In the case of concentrated soymilk, it is more preferable that the soybean solid content in the total weight of the soymilk is 10 to 25% by weight, more preferably 15 to 25% by weight. In the present invention, a single soymilk may be used in combination of two or more soymilks each having a different soybean solid content.
In addition, the said soymilk may be sweetened from a viewpoint of the preservability of a raw material.

The soymilk contains 2% by weight or more of carbohydrates in the total weight of the soymilk, and the weight ratio is set to 0.4 or more of carbohydrates relative to protein 1 so that there is no soy odor and the soy milk has a preferable richness. And it is suitable in terms of umami and richness. More preferably, in the case of concentrated soy milk, it is preferable to contain 4% by weight or more of carbohydrates in the total weight of the concentrated soy milk.
The carbohydrates and proteins may be derived from soy milk alone or mixed with materials derived from raw materials other than soy milk, but preferably the ones derived from soy milk alone satisfy the specific content and ratio. It is desirable in that it can give the soy milk-specific richness and the original flavor and richness of soy milk.

The concentrated soymilk may be concentrated using a known method such as vacuum evaporation, freeze concentration, membrane concentration or the like.
Examples of the vacuum evaporation concentration apparatus include an evaporator, a centrifugal thin film vacuum evaporation apparatus (Okawara Manufacturing Co., Ltd.), a plate type concentration tester REV-T2 type (Hisaka Manufacturing Co., Ltd.), and a Shinagawa vacuum concentration apparatus ( Shinagawa Kogyo Co., Ltd.), multifunctional ice temperature concentrator (Daisei Kogyo Co., Ltd.), large rotary evaporator N-21NS type (Tokyo Rika Kikai Co., Ltd.), centrifugal concentrator (CEH series) (( And ULVAC).
Examples of the freeze concentration apparatus include a freeze concentration apparatus NFC (Niro Japan Co., Ltd.), a freeze concentration system FREECIS (Shin Nihon Air Conditioning Co., Ltd.), a forward freeze concentration apparatus (Maekawa Seisakusho Co., Ltd.), and the like.
The membrane concentration may be performed using a general membrane sold by Nippon Pole Co., Ltd., NGK Co., Ltd. or the like.
Among the above-mentioned concentration methods, vacuum evaporation using a centrifugal thin film vacuum evaporator (Evapol (registered trademark), etc.) manufactured by Okawara Manufacturing Co., Ltd. has no soybean odor and can be concentrated to a predetermined ratio in a short time. This is preferable in terms of points.

  In the present invention, the content of soy milk is not particularly limited, but it is preferably 20 to 80% by weight, more preferably 40 to 70% by weight in the total weight of the frozen confectionery. This is preferable in terms of points.

Moreover, what is necessary is just to select and use suitably the raw material of the soymilk containing frozen dessert of this invention except said soybean milk and fats and oils. For example, sugar sweeteners (sugar, starch syrup, fructose, glucose, sugar alcohol, trehalose, etc.), high-intensity sweeteners such as sucralose, stabilizers (guar gum, locust bean gum, xanthan gum, gum arabic, carrageenan, alginic acid) Sodium, CMC, water-soluble cellulose, gelatin, pectin, etc.) starch (starch derived from cereals such as rice, wheat, rice), starch derived from corn, starch derived from potatoes such as potato, tapioca, etc. Processed starch, modified starch, etc.) and emulsifiers (lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, acetic acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, citric acid monoglyceride The Various organic acid monoglycerides such as cetyl tartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, malic acid monoglyceride, etc.), salt, flavoring, coloring, acidulant, flavor ingredients (coffee, cocoa, tea, chocolate Raw materials, fruit juice, pulp, seeds, honey, maple syrup, liquor, etc., and various nutrients (proteins, amino acids, dietary fibers such as polydextrose, inulin, indigestible dextrin, vitamins, minerals, etc.) ), Dairy products such as eggs, processed egg products, yogurt, desalted whey, and cheese. In particular, the use of fruit juice, especially melon juice, is preferable in terms of enhancing the richness of soy milk. Moreover, when polydextrose, inulin, and indigestible dextrin are used, it is preferable in terms of being able to suppress calories and maintaining a smooth texture while maintaining the richness and smooth structure of the obtained soymilk-containing frozen dessert. More preferably, the use of starch, especially the use of corn starch having a molecular weight of 2,000 to 10,000, can add viscosity when freezing the frozen confectionery mix, and give the concentrated confectionery and a sense of weight increase. This is preferable in terms of points.
In addition, in the soymilk-containing frozen dessert of the present invention, in the SFC curve where the temperature (° C.) is x and the SFC value (%) is y, the slope of the tangent at an arbitrary point P where the x coordinate is 10 ≦ x ≦ 20 ( If the fats and oils having a maximum value a) of a ≧ −3 are contained, fats and oils other than the fats and oils may be contained, but preferably all the fats and oils contained in the frozen dessert are mixed. It is desirable that the maximum inclination value a of the mixed fat is a ≧ −3 in terms of richness and smooth structure.

  The frozen dessert of the present invention is a food that can be eaten in a frozen state. The frozen desserts are classified into ice cream, ice milk, lact ice, and ice dessert according to the milk solid content and milk fat content, and any of these may be used. Among these frozen desserts, frozen desserts having a milk fat content of less than 10% and a milk solid content of less than 20% tend to be inferior in richness, and therefore can be suitably used in that the effects of the present invention can be obtained remarkably. . In particular, lacto ice, ice confection, and especially ice confection, can obtain the effect of the present invention remarkably in that little or no dairy product-derived rich feeling can be expected.

The soymilk-containing frozen dessert using the above raw materials can be prepared, for example, as follows.
First, raw materials other than (1) flavorants (raw materials that may be altered or scattered by heating such as flavorings, flavor raw materials, and sour seasonings) are blended.
Next, (2) each raw material is mixed and dissolved to prepare a frozen dessert mix. In this case, when soy milk having a relatively high soybean solid content is used, foaming is likely to occur, so mixing is performed with particular attention to the charging method. It is not preferable to set the temperature too high, and it is usually about 50 to 70 ° C.
The frozen dessert mix thus prepared is (3) homogenized. Conditions such as the homogenization pressure cannot be defined unconditionally by a homogenizer, but usually a total of 4.9 to 14.7 Mpa is good for a two-stage system. The homogenization temperature is generally about 50 to 70 ° C.
The homogenized mix is then (4) sterilized. The sterilization may be performed, for example, with a plate type, tube type heat exchanger or the like, and the method and apparatus are not particularly specified.
Next, the sterilized mix is aged (5). That is, it is temporarily stored for 3 to 84 hours after cooling to 0 to 5 ° C.
Next, (6) a flavoring agent is added while stirring the mix.
After that, (7) Freezing is performed. In this process, the mix is rapidly cooled by a freezer to freeze the moisture, and an appropriate amount of air is mixed in to disperse fine air bubbles, ice crystal grains, and fat particles in a semi-fluid state. This is a process of softening cream. How much air is contained is expressed by overrun. In the present invention, about 10 to 50% is desirable from the viewpoint of texture and spoon.
(8) After filling / molding / packaging into a predetermined container, corn cup, cookie dough, baked food such as monaca peel or sheet food, etc., rapidly cool to -20 to -40 ° C. Hold shape and freeze (9) cure and store until shipped.
The freezing step may be replaced with a freezing method such as filling and freezing the mix directly in the mold.

  Examples of the present invention and comparative examples will be described below.

<Examples 1-9, Comparative Examples 1-2>
<Method of manufacturing soy milk-containing frozen dessert>
Vegetable fats and oils A to E that draw the SFC curve shown in FIG. 2 (vegetable fats and oils A, B, and D are mixed fats and oils of palm oil and palm kernel oil, vegetable fats and oils C are hardened palm oil, and vegetable fats and oils E are palms. The oil and palm oil mixed fats and oils) were prepared as follows by the general known production method shown above according to the formulation in Table 1 to obtain a soy milk-containing frozen dessert. In addition, the SFC value measurement conditions of each vegetable oil and fat are as shown in Table 2. Moreover, the code | symbol attached | subjected before the following text is matched with the code | symbol of the manufacturing method shown previously.
That is, (1) Soy milk, oil and fat heated to liquid, sugar, starch syrup and salt are mixed to prepare a frozen dessert mix. (2) Mix the frozen dessert mix so that the product temperature is 60 ° C. (3) Homogenize by two-stage means (total 14.7 Mpa, 60 ° C.). (4) Sterilize by tube type sterilization method (88 ° C. for 15 seconds or more). (5) Aging is performed at 5 ° C. for 24 hours. (6) Add perfume while stirring the aged mix. (7) Freezing to 20% overrun. (8) Fill the cup under the condition of 120 cc / piece, heat seal, and cover. (9) Cured at −35 ° C. or lower.

<Example 10>
In the step (1), soy milk is contained in the same production method as in Examples 1 to 9 and Comparative Examples 1 and 2, except that soy milk, oil and fat heated to liquid, skim milk powder, sugar, syrup and salt are blended. I got a frozen dessert.

  In addition, the soybean milk of Examples 1-8, 10 and Comparative Examples 1-2 is concentrated soybean milk concentrated with a centrifugal thin film vacuum evaporator (Okawara Manufacturing Co., Ltd.) and straight soybean milk (soybean solid content 8% by weight). It mixed and prepared so that it might finally become soybean solid content of Table 1. In addition, the soy milk of Example 9 was a mixture of concentrated soy milk concentrated by a forward freeze concentration apparatus (Maekawa Seisakusho Co., Ltd.) and straight soy milk (soybean solid content 8 wt%).

Moreover, as a result of analyzing the diglyceride and the constituent fatty acid of the vegetable oil A used in Examples 1 and 4 to 10 and the vegetable oil E used in Comparative Example 2 as shown in Table 3, the results are shown in Table 3. there were.
≪Quantitative analysis of diglyceride≫
4.0 g of vegetable fats and oils A and E were sampled, and each fat and oil was dissolved in 150 ml of a chloroform-methanol mixed solution (2: 1 V / V). Thereafter, the mixture was completely dissolved by heating under reflux. After chloroform transfer, constant volume and fractionation, 1 mg of dipalmitin was added as an internal standard, and the mixture was treated with a silica gel column. The silica gel column was eluted with 200 ml of diethyl ether-hexane-acetic acid solution (10: 90: 0.5 V / V / V), and then the target diglyceride was washed with 150 ml of diethyl ether-hexane solution (50:50 V / V). The sample solution was obtained by elution. The solvent of this sample solution was distilled off, acetylated and analyzed by gas chromatography. In addition, except having not added the said fats and oils and an internal standard as a blank, it operated similarly and corrected the area of the internal standard. The amount of diglyceride was calculated using a blank.

≪Analysis of fatty acid quantification and fatty acid composition≫
2.0 g of vegetable oils and fats A and E were sampled, and each oil and fat was dissolved in 150 ml of a chloroform-methanol mixed solution (2: 1 V / V). Thereafter, the solution was completely dissolved by heating under reflux, and after chloroform transfer, constant volume and fractionation, 2.0 ml of 3 mg / ml peptadecanoic acid hexane solution was added as an internal standard. Subsequently, saponification, methyl esterification and derivatization were performed, followed by analysis with a gas chromatograph. In addition, except having not added the said fats and oils and an internal standard as a blank, it operated similarly and corrected the area of the internal standard. The fatty acid composition was calculated using a blank.

About the soymilk containing frozen dessert of each Example and Comparative Example obtained as described above, production suitability was evaluated (not shown in Table 1), and sensory evaluation was conducted with 10 panelists specializing in flavor, mouth-melting feeling and organization. Carried out.
The results are also shown in Table 1.

In Examples 1 to 10, the suitability for production was good, and as shown in Table 1, the flavor, the meltability in the mouth, and the structure were good soymilk-containing frozen desserts. In particular, Examples 1, 2 and 9 have a thick feeling almost the same as ice cream standard products having a milk fat content of 15% and a milk solid content of 25%, although they are not used in dairy products, and exhibit a gentle melting. The soy milk-containing frozen dessert had a very smooth structure, a good texture, and a high-class feel. In addition, Examples 1, 2 and 9 were added with the original umami and richness of soy milk than Example 10 containing a small amount of dairy products, and felt richer. In particular, in Examples 1 and 2, the soybean odor was not felt.
On the other hand, Comparative Examples 1 and 2 were soy milk-containing frozen desserts that lacked a rich feeling and did not have a high-class feeling, melted immediately in the mouth, and far from the gentle mouth-melting characteristic of ice cream standard products.

Illustration of SFC curve and tangent Explanatory drawing which shows the SFC curve of the vegetable oil used in an Example and a comparative example

Explanation of symbols

1 y = f (x)
2 y = f ′ (x) = Ax + B

Claims (3)

  In the SFC curve where the temperature (° C.) is x and the SFC value (%) is y, the maximum value a of the tangential slope (°) at an arbitrary point P where the x coordinate is 10 ≦ x ≦ 20 is a ≧ −3. A soy milk-containing frozen dessert characterized by containing an oil and fat.   In the SFC curve where the temperature (° C.) is x and the SFC value (%) is y, the maximum value a of the tangential slope (°) at an arbitrary point P where the x coordinate is 10 ≦ x ≦ 20 is a ≧ −3. The soymilk-containing frozen dessert according to claim 1, wherein the fat or oil is 5 to 20% by weight in the total weight of the soymilk-containing frozen dessert. In the SFC curve where the temperature (° C.) is x and the SFC value (%) is y, the maximum value a of the tangential slope (°) at an arbitrary point P where the x coordinate is 10 ≦ x ≦ 20 is a ≧ −3. The soy milk-containing frozen dessert according to claim 1 or 2, wherein the fat is a vegetable fat.

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