CN101478884B - Oil and fat composition for chocolate - Google Patents
Oil and fat composition for chocolate Download PDFInfo
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- CN101478884B CN101478884B CN2007800246137A CN200780024613A CN101478884B CN 101478884 B CN101478884 B CN 101478884B CN 2007800246137 A CN2007800246137 A CN 2007800246137A CN 200780024613 A CN200780024613 A CN 200780024613A CN 101478884 B CN101478884 B CN 101478884B
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- chocolate
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/10—Ester interchange
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
Abstract
It is intended to provide chocolate excellent in flavor of containing cocoa butter and a melting texture in mouth obtained without resort to a tempering operation in the production of chocolate, in which quality deterioration is prevented during storage over time, and an oil and fat composition to be used in the chocolate. An oil and fat composition for chocolate obtained by ester exchange between an oil and fat containing 30% or more of a fatty acid having 12 carbon atoms or less and an oil and fat containing 30% or more of a saturated fatty acid having 20 carbon atoms or more, and containing 10% or less of a trans-unsaturated fatty acid. A method for producing chocolate using the oil and fat composition in an amount of 20 to 68% by weight of the total chocolate.
Description
Technical field
The present invention relates to be used for chocolate fat or oil composition; It comprises the grease that is obtained by ester exchange; And comprise acetylizad sucrose fatty ester; Said ester exchange is carried out comprising the grease that has 12 aliphatic acid below the carbon atom more than 30% and contain between the grease that has 20 saturated fatty acids more than the carbon atom more than 30%, and said composition can not used the temperature adjustment operation and produce the outstanding chocolate of local flavor that contains cocoa butter.
Background technology
Chocolate roughly be divided into need the temperature adjustment operation with do not need the temperature adjustment operation, this depends on and is used to produce chocolate grease lubricant component.Before a kind of chocolate form by grease as main component, this grease comprises SUS type triglycerides, and (S: saturated fatty acid, U: unrighted acid), it is represented as cocoa butter.On the other hand, a kind of chocolate in back is formed by comprising trans unrighted acid or lauric fats, for example coconut oil and palm-kernel oil usually.
In recent years, because the variation of consumer taste, chocolate constantly increases with the combination product that cures cake.Producing chocolately when curing the combination product of cake, if chocolate can carry out the temperature adjustment operation, just can not use and contain grease and produced product as the triglycerides of main component, said grease contains trans unrighted acid.But the temperature adjustment operation can't be carried out in some cases.For example, when chocolate when curing the combination state of cake in heat under perhaps when chocolate is inserted hollow cure cake the time, the operation of temperature adjustment can not be carried out.Under preceding a kind of situation, chocolate temperature adjustment operation only just can be carried out after curing the cake cooling.But in the case, production efficiency reduces, and is uneconomical.Under latter event, the temperature adjustment operation can not fully be carried out under many circumstances, in case because chocolate receives the temperature adjustment operation, this chocolate has high viscosity usually, and therefore padding can't be carried out.Therefore, be necessary under low-viscosity chocolate is inserted the cake that cures of hollow.
If use the grease production that contains 5% following cocoa butter chocolate, just can produce stay-in-grade chocolate, and not use the grease that contains trans unrighted acid, for example coconut oil, palm-kernel oil or its distillate oil.Yet the chocolate of so producing but can not possess chocolate distinctive outstanding local flavor own, because can not use cocoa butter or cocoa mass.In this case, use production of cocoa powder chocolate, the result is that the chocolate of being produced has strong cocoa local flavor rather than chocolate distinctive outstanding local flavor own.
In many cases, the purpose that cocoa butter or cocoa mass are used to produce the outstanding chocolate of local flavor, and the grease that will contain trans unrighted acid is used for not using the temperature adjustment operation and the purpose that obtains stay-in-grade chocolate.In containing the grease of trans unrighted acid, the content of trans unrighted acid is approximately 40%-50%.Like the instance of the high non-tempered chocolate of the disclosed amount of cocoa butter content of JP-A 2000-041579, this chocolate is by the high grease of trans unsaturated fatty acid content and the combinations produce of acetylizad sucrose fatty ester.
Also has the low fixed oil of trans unsaturated fatty acid content.But when the trans unsaturated fatty acid content that is used to produce chocolate grease was lower, the amount of the cocoa butter that can contain in the grease also can be lower.
The grease that contains trans unrighted acid is produced through hydrogenation (being also referred to as sclerosis) usually.Said hydrogenation is through produce the step of saturated fatty acid to the double-bond hydrogenation of unrighted acid.Although according to the link position of hydrogen atom, unrighted acid is generally cis-configuration, become trans at configuration described in the step of hydrogenation.Natively, therefore trans unrighted acid is contained in butterfat or the meat by the micro-organisms of ruminant.
In recent years, find that the trans unrighted acid of excessive absorption can increase heart disease, for example arteriosclerotic risk, so western countries has been warned the consumer.For example the label that just begins to force the manufacturer to put up and indicate trans unsaturated fatty acid content plays in the U.S. since in January, 2006.In Denmark, forbid selling the treated grease that contains trans unrighted acid more than 2%.
In Japan, the trans unrighted acid of absorption always is lower than western countries.Therefore, there is not the special health problem that causes by trans unrighted acid of recognizing at present.Yet, the demand for the lower grease of trans unsaturated fatty acid content is arranged.
A kind of method of modifying of grease is widely known by the people; This method comprises makes aliphatic acid that contains less carbon number or the grease that contains this aliphatic acid; Carry out ester exchange with aliphatic acid that contains more carbon number or the grease that contains this aliphatic acid, to improve the characteristic of every kind of grease.For example, United States Patent(USP) No. 3353964 has been described by 50 portions of coconut oil and 50 parts of high erucic acid vegetable seed height fixed oils (the high erucic acid rapeseed extremely hardened oil) grease that obtains of ester exchange at random.Japan Patent JP-A 4-066045 has described by 50 portions of coconut oil and 50 parts of greases that high erucic acid vegetable seed height fixed oil uses base catalyst to obtain through ester exchange.Japan Patent JP-A 9-165595 has described by containing 2%-50% weight has grease that grease that 14 saturated fatty acid and 1%-50% weight below the carbon atom have 20 saturated fatty acids more than the carbon atom obtains through ester exchange at random and the grease that uses sodium methoxide to obtain through ester exchange at random by 40% coconut oil, the high hard vegetable seed carburetion of 30% high erucic acid and 30% soybean oil as an example.Cure in the cake but be intended to these fat or oil compositions are mixed, for example, be used to manufacture margarine or shortening, and therefore with they cooling and plasticizations rapidly, to obtain the plasticity of grease.
Summary of the invention
Problem to be solved by this invention
The object of the invention is to be provided at local flavor and melts the outstanding chocolate in mouthfeel aspect and be used to produce this chocolate fat or oil composition, and said chocolate comprises cocoa butter and it is produced without the temperature adjustment operation, and it is prevented from time and the quality deterioration.
The means of dealing with problems
The present inventor furthers investigate; The result finds to select derived from the grease of particular types unrighted acid and the method through the transesterification process grease to addressing the above problem effectively; And, find that also said grease processing method of combination and specific emulsifying agent are to addressing the above problem effectively.Thereby, the present invention is based on said result of study and accomplish.
The 1st aspect, the present invention is provided for chocolate fat or oil composition, and it has 20 saturated fatty acids more than the carbon atom and carries out ester exchange and obtain with containing through comprising the grease that has 12 aliphatic acid below the carbon atom more than 30% more than 30%.The 2nd aspect, the present invention provides the chocolate fat or oil composition that is used for of the 1st aspect, and its iodine number is below 28.The 3rd aspect, the present invention provides the chocolate fat or oil composition that is used for of the 1st or the 2nd aspect, and it also contains the grease that comprises 30% above behenic acid.The 4th aspect, the present invention provides the chocolate fat or oil composition that is used for of the 1st or the 2nd aspect, and wherein said ester exchange is ester exchange at random.The 5th aspect, the present invention provides the chocolate fat or oil composition that is used for of the arbitrary aspect of 1-4, and wherein the content of trans unrighted acid is below 10%.The 6th aspect, the present invention provides the chocolate that obtains through the fat or oil composition that uses the arbitrary aspect of 1-5.The 7th aspect, the present invention is provided for producing chocolate method, and it comprises the fat or oil composition of use with respect to the 1st or the 2nd aspect of whole chocolate 20%-60% weight.The 8th aspect, the present invention is provided for chocolate fat or oil composition, and it comprises grease and acetylizad sucrose fatty ester after the 1st aspect ester exchange.The 9th aspect, the present invention provides the chocolate fat or oil composition that is used for of the 8th aspect, and its iodine number is 5 to 30.The 10th aspect, the present invention provides the fat or oil composition that uses the 8th or the 9th aspect and the chocolate that obtains.The 11st aspect, the present invention is provided for producing chocolate method, and it comprises the fat or oil composition of use with respect to the 8th or the 9th aspect of the 20-60% weight of whole chocolates.
The effect of invention
The fat or oil composition that is used for chocolate of the present invention can be produced outstanding chocolate aspect local flavor and fusing mouthfeel; It can prevent the deterioration of in time quality deterioration, for example frosting, graining (graining) and gloss; Wherein said chocolate can not use the temperature adjustment operation and produce; Even it contains the trans unrighted acid below 10%, even said chocolate contains the cocoa butter more than 5% of whole greases.
The best mode that carries out an invention
Of the present invention be used for chocolate fat or oil composition can be through will containing the grease that has 12 aliphatic acid below the carbon atom more than 30%, and contain the grease that has 20 saturated fatty acids more than the carbon atom more than 30% and carry out ester exchange and obtain.The iodine number that is used for chocolate fat or oil composition that so obtains is below 28, preferred 0-27, more preferably 0-26.More preferably the grease after the ester exchange is mixed with acetylizad sucrose fatty ester.The preferred all 0.4%-7.5% of fat or oil composition weight of the amount of the acetylizad sucrose fatty ester that is mixed.The iodine number that is used for chocolate fat or oil composition that so obtains can be 5-30, preferred 7-25.
From the viewpoint of chocolate gloss, the preferred said fat or oil composition that is used for chocolate also comprises the grease that contains 30% above behenic acid.
The instance that contains the grease that has the aliphatic acid below 12 carbon atoms more than 30% comprises coconut oil, palm-kernel oil, distillate oil, fixed oil and ester-exchanged oil thereof.These greases can use or make up use separately.
The instance that contains the grease that has the above saturated fatty acid of 20 carbon atoms more than 30% comprises the height hardened fat (usually, being hydrogenated to iodine number is the oil below 1) of high erucic acid rapeseed oil, mustard oil, Crambe abyssinica oil (crambe oil) and fish oil.The instance that contains the grease of 30% above behenic acid comprises that equally the height hardened fat of high erucic acid rapeseed oil is (if with undersaturated erucic acid sclerosis; Can obtain saturated De behenic acid); And the height hardened fat of mustard oil, Crambe abyssinica oil and fish oil, the height hardened fat of the high erucic acid rapeseed oil that preferably obtains easily.
The instance that is used for chocolate grease that fat or oil composition comprises; Except that containing the grease that has the aliphatic acid below 12 carbon atoms more than 30%, containing the grease that has the above saturated fatty acid of 20 carbon atoms more than 30% and contain the grease of 30% above behenic acid; Comprise vegetables grease such as soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil and palm oil, animal fat such as butterfat, tallow and lard.Above-mentioned grease can separately or mix and use.The grease that also can use fixed oil, distillate oil (fractionated oil), sclerosis distillate oil (hardened fractionated oil), fractionation fixed oil (fractionated hardened oil) and obtain through processing such as ester exchanges.
The fat or oil composition that so obtains comprises below 10% preferred trans unrighted acid below 5%.When trans unsaturated fatty acid content is high, be difficult to realize the object of the invention.
As ester exchange, specificity ester exchange (1, the specificity ester exchange of 3-position) is arranged, its use enzyme (lipase) only exchange specifically in the 1-of triglycerides and the aliphatic acid on the 3-position; Ester exchange at random, it uses enzyme or metallic catalyst (for example sodium methoxide) to exchange aliphatic acid randomly, and is irrelevant with link position.As ester exchange of the present invention, the preferred a kind of ester exchange at random in back.This is because ester exchange generates more kinds of triglycerides at random, and it can make chocolate steady quality in long-time of non-temperature adjustment.
Acetylizad sucrose fatty ester used in the present invention is to remain in the fatty acid ester that the hydroxyl in the sucrose fatty ester is replaced by acetyl group.The instance of the aliphatic acid of acetylizad sucrose fatty ester preferably comprises the chain saturated fatty acids that has more than 16 carbon atoms, for example stearic acid and palmitic acid.The preferred esterification degree more than 3 of this acetylizad sucrose fatty ester.The blending amount of said acetylizad sucrose fatty ester is the scope of the 0.4-7.5% weight of rich mixture of the present invention.The said combined amount of preferred acetylizad sucrose fatty ester is equivalent to the chocolate 0.4-2.0% weight that obtains.When at the content of acetylizad sucrose fatty ester described in the chocolate hour, exist to cause chocolate quality in time to worsen the risk of (alligatoring).When the content of acetylizad sucrose fatty ester described in the chocolate is too big, with respect to high production cost, the effect of said acetylizad sucrose fatty ester does not increase too much.Therefore, below preferred 2.0% weight of the content of this acetylizad sucrose fatty ester described in the chocolate.
To be used for producing chocolate like the above-mentioned fat or oil composition that obtains.Chocolate generally can being divided into by the dark chocolate bar that comprises that cocoa mass, cocoa butter, for example the composition of grease, emulsifying agent and spices of sucrose carbohydrate, for example cocoa butter are produced; Composition by dairy produce, emulsifying agent and the spices of the grease of the carbohydrate that comprises cocoa mass, cocoa butter, for example sucrose, for example cocoa butter, for example whole milk powder is produced milk chocolate; And the white chocolate of producing by the composition of dairy produce, emulsifying agent and the spices of the grease of the carbohydrate that comprises sucrose for example, for example cocoa butter, for example whole milk powder.The chocolate chocolate (cocoa content: more than 35%) that can also be divided into according to the content of cocoa reaches like chocolate (quasi chocolate) (cocoa content: more than 15%).Chocolate of the present invention is not limited to above-mentioned chocolate, and fat or oil composition of the present invention can be used for the production of any chocolate.The chocolate grease that contains 30-60% weight usually.
The chocolate above-mentioned fat or oil composition production of using of the present invention.Preferably be used for the present invention the 1st, 2,8 or the fat or oil composition of 9 aspects of the 20-68% weight of whole chocolates, more preferably 24-60% weight, also more preferably 28-51% weight.When using the said fat or oil composition of less amount, be not easy to the quality (chocolate quality worsens for example frosting, graining) that keeps gained chocolate for a long time.On the contrary, when using more substantial said fat or oil composition, the ratio of other component beyond the fat or oil composition of the present invention is low excessively, therefore, is not easy to produce the chocolate with excellent flavor.
Be used for producing below preferred 25% weight of amount of cocoa butter content of chocolate grease, more preferably below 20% weight.When the amount of cocoa butter content in this grease during greater than 25% weight, even if use fat or oil composition of the present invention, if not temperature adjustment also is difficult to the outstanding chocolate of production mouthfeel and local flavor.
Embodiment
Following embodiment illustration effect of the present invention.Yet spirit of the present invention is not limited to following embodiment.In an embodiment, " % " and " part " expression weight standard.
Test Example 1 (preparation of grease)
8), 40 parts of palm fractionation stearins (palmfractionated stearin) (iodine number: add 0.3 portion of metallic catalyst (methyl alcohol is received) 31) and in the rich mixture of 10 parts of high erucic acid vegetable seed height fixed oils (iodine number: below 1) to 50 portions of coconut oil (iodine number:.Under vacuum, in 60 ℃ with the ester exchange 60 minutes at random of this mixture.Grease obtained through the conventional method purifying, to obtain fat A.The iodine number of fat A is 17, and rising fusing point (slip melting point) is 35 ℃.
Test Example 2 (preparation of grease)
Mix 0.4 part of high erucic acid vegetable seed height fixed oil (iodine number: below 1) in the fat in Test Example 1 after 99.6 parts of ester exchanges of preparation, to obtain grease B.The iodine number of grease B is 17, and the rising fusing point is 35 ℃.
Test Example 3 (preparation of grease)
Mix 2 parts of high erucic acid vegetable seed height fixed oils (iodine number: below 1) in the fat in Test Example 1 after 98 parts of ester exchanges of preparation, to obtain grease C.The iodine number of grease C is 17, and the rising fusing point is 36 ℃.
Test Example 4 (preparation of grease)
8), 55 parts of palm fractionation stearins (iodine number: 31) and add 0.3 portion of metallic catalyst (methyl alcohol is received) in the rich mixture of 5 parts of high erucic acid vegetable seed height fixed oils (iodine number: below 1) to 40 portions of coconut oil (iodine number:.Under vacuum, in 80 ℃ with the ester exchange 60 minutes at random of this mixture.Mix 0.5 part high erucic acid vegetable seed height fixed oil (iodine number: below 1) in the fat after 99.5 parts of gained ester exchanges, to obtain grease D.The iodine number of grease D is 20, and the rising fusing point is 38 ℃.
Test Example 5 (preparation of grease)
8), 20 parts of palm fractionation stearins (iodine number: 31), 20 parts of hardened palm oil essences (hardened palm olein) (iodine number: 55) and add 0.3 portion of metallic catalyst in the rich mixture of 10 parts of high erucic acid vegetable seed height fixed oils (iodine number: below 1) to 50 portions of coconut oil (iodine number:.Under vacuum, in 80 ℃ with the ester exchange 60 minutes at random of this mixture.Grease obtained through the conventional method purifying.Fat after 99 parts of gained ester exchanges and 1 part of high erucic acid vegetable seed height fixed oil (iodine number: below 1) are mixed, to obtain grease E.The iodine number of grease E is 21, and the rising fusing point is 32 ℃.
Test Example 6 (preparation of grease)
17) and 5 parts of palm oils (iodine numbers: mixture height sclerosis 52) with 95 portions of palm-kernel oils (iodine number:.31), 5 parts of high oleic sunflower oils (iodine number: 84) and add 0.3 portion of metallic catalyst (methyl alcohol is received) in the mixture of 10 parts of high erucic acid vegetable seed height fixed oils (iodine number: below 1) to 70 parts of gained height hardened fats (iodine number: below 1), 15 parts palm fractionation stearin (iodine number:.Under vacuum, in 80 ℃ with the ester exchange 60 minutes at random of this mixture.Grease obtained through the conventional method purifying, to obtain grease F.The iodine number of grease F is 9, and the rising fusing point is 36 ℃.
Test Example 7 (preparation of grease)
17) and 5 parts of palm oils (iodine numbers: mixture height sclerosis 52) with 95 portions of palm-kernel oils (iodine number:.To 70 parts of gained height hardened fats (iodine number: below 1), 25 parts of palm fractionation stearins (iodine number: 31), add 0.3 portion of metallic catalyst (methyl alcohol is received) in 5 parts of high erucic acid vegetable seed height fixed oils (iodine number: below 1).Under vacuum, in 80 ℃ with the ester exchange 60 minutes at random of this mixture.Grease obtained through the conventional method purifying, to obtain grease G.The iodine number of grease G is 7, and the rising fusing point is 38 ℃.
Table 1 shows the aliphatic acid composition of fat A, grease B, grease C, grease D, grease E, grease F and grease G.
The following aliphatic acid of measuring.At first, according to " standard method (Standard Methods for the Analysis of Fats, the Oils and RelatedMaterials) 2.4.1.2-1996 that grease and associated materials are analyzed " preparation aliphatic acid.Through gc analysis gained adipic acid solution.
Comparative test embodiment 1 (preparation of grease)
Prepare 50 portions of coconut oil (iodine number: 8), 40 parts of palm fractionation stearins (iodine number: 31) and the rich mixture of 10 parts of high erucic acid vegetable seed height fixed oils (iodine number: below 1), to obtain grease H.The iodine number of grease H is 17, and the rising fusing point is 54 ℃.
Comparative test embodiment 2 (preparation of grease)
52), 66 parts of palm fractionation stearins (iodine number: 31) and add 0.3 portion of metallic catalyst (methyl alcohol is received) in the rich mixture of 3 parts high erucic acid vegetable seed height fixed oil (iodine number: below 1) to 31 parts of palm oils (iodine number:.Under vacuum, in 80 ℃ with the ester exchange 60 minutes at random of this mixture.Grease obtained through the conventional method purifying, to obtain grease I.The iodine number of grease I is 37, and the rising fusing point is 46 ℃.
Comparative test embodiment 3 (preparation of grease)
17), 35 parts of palm fractionation olein (iodine numbers: add 0.3 portion of metallic catalyst (methyl alcohol is received) in the rich mixture 62) to 65 portions of palm-kernel oils (iodine number:.Under vacuum, in 80 ℃ with the ester exchange 60 minutes at random of this mixture, the iodine number of hardening then until this grease becomes below 1.Grease obtained through the conventional method purifying, to obtain grease J.The iodine number of grease J is 1, and the rising fusing point is 42 ℃.
4 (preparations of grease) of comparative test example
With iodine number is that 69 palm olein isomerization and sclerosis become 55 until iodine number, then according to conventional method decolouring and deodorization.The gained hardened fat is appointed as grease K.The content of trans fatty acids of grease K is 42.7%, and iodine number is 55, and the rising fusing point is 39 ℃.
5 (preparations of grease) of comparative test example
With iodine number is that the sclerosis of 45 palm medium fusing point cut (PMF) becomes 40 until iodine number, then according to conventional method decolouring and deodorization.The gained hardened fat is appointed as grease L.The content of trans fatty acids of grease L is 6.7%, and iodine number is 40, and the rising fusing point is 36 ℃.
Table 2 shows the aliphatic acid composition of grease H, grease I, grease J, grease K and grease L.
[table 2]
About the fat A-L that in test implementation example 1-7 and compare test embodiment 1-5, prepares, total amount, iodine number and the rising fusing point that will have the total amount of 12 following aliphatic acid of carbon atom, the total amount with 20 above saturated fatty acids of carbon atom, all saturated fatty acids are shown in the table 3.
[table 3]
Embodiment 1
8 parts of cocoa mass, 15 portions of cocoa powers, 43 portions of sucrose and 20 parts of fat A that in test implementation example 1, obtain are mixed with mixer, with preparation dough (mixing).Through conche, the adjustment granularity is about 20 μ m (refining) with this dough.The gained thin slice is stirred kneading.In the final stage that stirs kneading, add 14 parts of remaining fat A and 0.4 part of soft phosphatide, to manufacture chocolate.The final blending amount of said chocolate is shown in the table 4.
[table 4]
The blending amount of amount of cocoa butter content 15% (in the grease)
| Cocoa mass | 8 |
| Cocoa power | 15 |
| Sucrose | 43 |
| Grease | 34 |
| Soft phosphatide | 0.4 |
Embodiment 2-7 and comparing embodiment 1-5
Through using the chocolate of composition identical and identical method acquisition embodiment 2, except grease B is replaced with fat A with embodiment 1.
Equally, C replaces with fat A with grease, to obtain the chocolate of embodiment 3.Equally, obtain the chocolate of embodiment 4-embodiment 7 and comparing embodiment 1-comparing embodiment 5.
The affirmation test of chocolate storage stability
In the chocolate impouring mould that the temperature (50 ℃) that said grease dissolves will as above prepare, and be cooled to 15-20 ℃ subsequently, solidify.Storage stability through the chocolate after following method and the evaluating and measuring curing.
The project of said validation test is degree and the gloss that dissolves mouthfeel, frosting or graining.
Chocolate dissolves the affirmation test of mouthfeel
Through group member (6 people) chocolate that uses various oil and fat preparations dissolved mouthfeel evaluation.As evaluation, the group member is felt to dissolve mouthfeel, and good chocolate is expressed as " zero ", and the chocolate that will dissolve the mouthfeel difference is expressed as " * ".
The result is presented in the table 5.
[table 5]
The chocolate mouthfeel of dissolving
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Embodiment 7 | |
| Storage condition | Fat A | Grease B | Grease C | Grease D | Grease E | Grease F | Grease G |
| 20℃ | ○ | ○ | ○ | ○ | ○ | ○ | ○ |
| Comparing embodiment 1 | Comparing embodiment 2 | Comparing embodiment 3 | Comparing embodiment 4 | Comparing embodiment 5 | |
| Storage condition | Grease H | Grease I | Grease J | Grease K | Grease L |
| 20℃ | × | × | ○ | ○ | ○ |
Estimate zero: good
*: poor
The result shows: it is good to use the chocolate of fat A-G and J-L preparation to dissolve mouthfeel, and that the chocolate that uses grease H and I to prepare dissolves mouthfeel is poor.It is the poorest that the chocolate that particularly uses grease H to prepare dissolves mouthfeel, and think that grease H does not have commercial value.
The affirmation test of studies of chocolate blooming or graining degree
In the temperature (50 ℃) of grease fusing, will chocolate impouring mould like above-mentioned preparation in, then 15-20 ℃ of cooling, solidify.Chocolate after solidifying is worn out weeks (wearing out) in 20 ℃.Then; This chocolate is carried out loop test (90 circulation), and this test is included in the temperature-controlled chamber, keeps chocolate and (is used for being transformed into 28 ℃ from 17 ℃ in two hours in 10 hours in 17 ℃ of 10 hours and 28 ℃ alternately in one day; Equally, be used in two hours being transformed into 17 ℃) from 28 ℃.In addition, should chocolate (store 90 days) at 20 ℃ temperature-controlled chambers storage, through of the change (generation frosting or graining) of the chocolate quality of Visual Confirmation along with the time.
The result is presented in the table 6.
[table 6]
Chocolate frosting or graining
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Embodiment 7 | |
| Storage condition | Fat A | Grease B | Grease C | Grease D | Grease E | Grease F | Grease G |
| 17 ℃ of-28 ℃ of circulations | ○ | ○ | ○ | ○ | ○ | ○ | ○ |
| 20 ℃ of constant temperature | ○ | ○ | ○ | ○ | ○ | ○ | ○ |
| Comparing embodiment 1 | Comparing embodiment 2 | Comparing embodiment 3 | Comparing embodiment 4 | Comparing embodiment 5 | |
| Storage condition | Grease H | Grease I | Grease J | Grease K | Grease L |
| 17 ℃ of-28 ℃ of circulations | × | × | × | ○ | × |
| 20 ℃ of constant temperature | × | × | × | ○ | × |
Estimate zero: frosting or graining do not take place
*: frosting or graining take place
The result shows: at storage period, do not observe graining or the generation of frosting of the chocolate of use fat A-G preparation.At storage period, observe the graining of the chocolate that uses grease H, I, J and L preparation or the generation of frosting.With regard to grease H, not only observe the generation of graining or frosting at storage period, and the chocolate mouthfeel of dissolving is also poor.Therefore think that grease H does not have commercial value.With regard to grease K, though do not observe the generation of graining or frosting at storage period, grease K comprises the trans-fatty acid more than 10%, therefore exceeds the scope of the invention.With regard to grease L, though grease L comprises the trans-fatty acid below 10%, at storage period graining or frosting have taken place.
The affirmation test of chocolate gloss
In the fusion temperature (50 ℃) of grease, will mould like the chocolate impouring of above-mentioned preparation in, then 15 ℃, 20 ℃ or 25 ℃ of coolings, solidify.With the chocolate after solidifying in 20 ℃ of aging weeks (wearing out), through its gloss of Visual Confirmation.
The result is presented in the table 7.
[table 7]
The affirmation of chocolate gloss
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Embodiment 7 | |
| 15℃ | ○ | ○ | ◎ | ○ | ○ | ○ | ○ |
| 20℃ | ○ | ○/◎ | ◎ | ○/◎ | ○/◎ | ○ | ○ |
| 25℃ | ○ | ○/◎ | ◎ | ○/◎ | ◎ | ○ | ○ |
| Comparing embodiment 1 | Comparing embodiment 2 | Comparing embodiment 3 | Comparing embodiment 4 | Comparing embodiment 5 | |
| 15℃ | × | × | × | ○ | ○ |
| 20℃ | × | × | × | △ | △ |
| 25℃ | × | × | × | × | × |
Estimate: * very poor; △ is poor; Zero is good; ◎ is fine
Only use the fat after the ester exchange at random to prepare the chocolate of embodiment 1,6 and 7, and these chocolate good luster.Use is by the chocolate that comprises the 30% oil and fat preparation embodiment 2-5 that forms with the grease of the Yu acid of going up a hill of fat after the ester exchange at random and 0.4-2.0% weight.With regard to embodiment 2-5, when said chocolate comprised a large amount of greases or at high temperature solidifies, this chocolate gloss was better.Under chocolate can not be by the condition of rapid cooling and curing, this kind function was more effective.On the contrary, the chocolate gloss difference of comparing embodiment 1-3, irrelevant with chilling temperature.In addition, in comparing embodiment 4 and 5, the chocolate good luster that (15 ℃) solidify under low relatively temperature, and bad at the chocolate gloss that solidifies more than 20 ℃.
Test Example 8 (preparation of grease)
8), 40 parts of palm fractionation stearins (iodine number: 31) and add 0.3 portion of metallic catalyst (methyl alcohol is received) in the rich mixture of 10 parts of high erucic acid vegetable seed height fixed oils (iodine number: below 1) to 50 portions of coconut oil (iodine number:.Under vacuum, in 80 ℃ with the ester exchange 60 minutes at random of this mixture.Grease obtained through the conventional method purifying.0.4 part of high erucic acid vegetable seed height fixed oil (iodine number: below 1) is mixed in 99.6 parts of fat after the gained ester exchange.Then, with 100 parts of grease obtained mixtures and 1.5 parts of acetylizad sucrose fatty esters (DK ester FA10-E, first industrial pharmacy strain manufacturings; Esterification degree: 4.9) blending, to obtain grease M.The iodine number of grease M is 17, and the rising fusing point is 35 ℃.
Test Example 9 (preparation of grease)
8), 40 parts of palm fractionation stearins (iodine number: 31) and add 0.3 portion of metallic catalyst (methyl alcohol is received) in the rich mixture of 10 parts of high erucic acid vegetable seed height fixed oils (iodine number: below 1) to 50 portions of coconut oil (iodine number:.Under vacuum, in 80 ℃ with the ester exchange 60 minutes at random of this mixture.Grease obtained through the conventional method purifying.0.4 part of high erucic acid vegetable seed height fixed oil (iodine number: below 1) is mixed in 99.6 parts of fat after the gained ester exchange.Then, with 100 parts of grease obtained mixtures and 6.3 parts of acetylizad sucrose fatty esters (DK ester FA10-E, first industrial pharmacy strain manufacturings; Esterification degree: 4.9) blending, to obtain grease N.The iodine number of grease N is 16, and the rising fusing point is 35 ℃.
Test Example 10 (preparation of grease)
0.4 part of high erucic acid vegetable seed height fixed oil (iodine number: below 1) is mixed in the fat after the ester exchange of preparation in 99.6 parts of test implementations example 8.95 parts of grease obtained mixtures and 5 parts are contained fat after the ester exchange of behenic acid (only system oil is made trade name: ＂ EBFW ＂, fusing point: 58 ℃, iodine number: 26) mix.Then, with 100 parts of grease obtained mixtures and 1.5 parts of acetylizad sucrose fatty ester blending, to obtain grease O.The iodine number of grease O is 18, and the rising fusing point is 38 ℃.
Test Example 11 (preparation of grease)
17), 5 parts of palm oils (iodine number: 52) and add 0.3 portion of metallic catalyst (methyl alcohol is received) in the rich mixture of 10 parts of high erucic acid vegetable seed height fixed oils (iodine number: below 1) to 85 portions of palm-kernel oils (iodine number:.Under reduced pressure, in 80 ℃ with the ester exchange 60 minutes at random of this mixture.With grease obtained sclerosis, become 0 until iodine number, then through the conventional method purifying.With the fat after 10 parts of another ester exchanges (" Perkid Y: 33 ℃/iodine number of fusing point 60 ", only system oil is made) with 12 parts of hardened fats (" Melano F-11: 36 ℃/iodine number of fusing point 60 ", the oily manufacturing of only system) be mixed into 78 parts grease obtained in.Then, with 100 parts of grease obtained mixtures and 1.5 parts of acetylizad sucrose fatty ester blending, to obtain grease P.The iodine number of grease P is 12, and the rising fusing point is 38 ℃.
About the grease M-P that in test implementation example 8-11, prepares, has the total amount of the aliphatic acid below 12 carbon atoms, total amount, iodine number, rising fusing point, acetylizad sucrose fatty ester and the content of trans fatty acids with the above saturated fatty acid of 20 carbon atoms represented in table 8.
[table 8]
| Test Example 8 | Test Example 9 | Test Example 10 | Test Example 11 | |
| Storage condition | Grease M | Grease N | Grease O | Grease P |
| The following fatty acid total amount of C12 | 28.5 | 27.2 | 27.4 | 37.3 |
| The above fatty acid total amount of C20 | 5.5 | 5.2 | 8.3 | 3.8 |
| Iodine number | 17 | 16 | 18 | 12 |
| The rising fusing point | 35 | 35 | 38 | 38 |
| Acetylizad sucrose fatty ester | 1.5 | 6.3 | 1.5 | 1.5 |
| Content of trans fatty acids | 0.2 | 0.2 | 0.2 | 5.5 |
Embodiment 8
8 parts of cocoa mass, 15 portions of cocoa powers, 2 parts of cocoa butters, 43 portions of sucrose and 18 parts of grease M that in test implementation example 8, obtain are mixed with mixer, with preparation dough (mixing) this dough is passed through conche, the adjustment granularity is about 20 μ m (refining).The gained thin slice is stirred kneading.In the final stage that stirs kneading, add 14 parts of remaining grease M and 0.4 part of soft phosphatide, to manufacture chocolate.The final blending amount of said chocolate is shown in the table 9.
[table 9]
The blending amount of amount of cocoa butter content 20% (in the grease)
| Cocoa mass | 8 |
| Cocoa power | 15 |
| Sucrose | 43 |
| Cocoa butter | 2 |
| Grease | 32 |
| Soft phosphatide | 0.4 |
Embodiment 9-11
Use and embodiment 8 same combinations and same procedure are to obtain the chocolate of embodiment 9, except grease N is replaced with grease M.
Equally, grease O is replaced with grease M, to obtain the chocolate of embodiment 10.Equally, obtain the chocolate of embodiment 11.
The affirmation test of chocolate storage stability
In grease fusion temperature (50 ℃), in the chocolate impouring mould with as above preparation,, solidify then 15-20 ℃ of cooling.Be somebody's turn to do the storage stability of the chocolate after solidifying through following method and evaluating and measuring.
The project of this validation test is the degree of dissolving mouthfeel, frosting or graining.
Chocolate dissolves the affirmation test of mouthfeel
The chocolate of being estimated the various oil and fat preparations of use by group member (6 people) dissolves mouthfeel.In evaluation, the group member is felt to dissolve mouthfeel, and good chocolate is expressed as " zero ", and the chocolate that will dissolve the mouthfeel difference is expressed as " * ".
Gained is presented in the table 10.
[table 10]
Chocolate dissolves mouthfeel
| Embodiment 8 | Embodiment 9 | Embodiment 10 | Embodiment 11 | |
| Storage condition | Grease M | Grease N | Grease O | Grease P |
| 20℃ | ○ | ○ | ○ | ○ |
Estimate zero: good
*: poor
The result shows: it is good to use the chocolate of grease M-P preparation to dissolve mouthfeel.
The affirmation test of the degree of studies of chocolate blooming or graining
In grease fusion temperature (50 ℃), in the chocolate impouring mould with as above preparation,, solidify then 15-20 ℃ of cooling.Chocolate after solidifying is worn out weeks (wearing out) in 20 ℃.Then; This chocolate is carried out loop test (90 cycle), and this test is included in the temperature-controlled chamber, keeps chocolate and (is used for being transformed into 28 ℃ from 17 ℃ in two hours in 10 hours in 17 ℃ of 10 hours and 28 ℃ alternately in one day; Equally, be used in two hours being transformed into 17 ℃) from 28 ℃.In addition, should chocolate (store 90 days) at 20 ℃ temperature-controlled chambers storage, through of the change (generation frosting or graining) of the chocolate quality of Visual Confirmation along with the time.
The result is presented in the table 11.
[table 11]
Chocolate from even frosting or graining
| Embodiment 8 | Embodiment 9 | Embodiment 10 | Embodiment 11 | |
| Storage condition | Grease M | Grease N | Grease O | Grease P |
| 17-28 ℃ of circulation | ○ | ○ | ○ | ○ |
| 20 ℃ of constant temperature | ○ | ○ | ○ | ○ |
Estimate zero: graining or frosting do not take place
*: graining or frosting take place
The result shows: at storage period, do not observe the frosting of the prepared chocolate of use grease M-P or the generation of graining.
Embodiment 12
8 parts of cocoa mass, 15 portions of cocoa powers, 1 part of cocoa butter, 38 portions of sucrose and 15 parts of fat A that in test implementation example 1, obtain are mixed with mixer, with preparation dough (mixing).Through conche, the adjustment granularity is about 20 μ m (refining) with this dough.The gained thin slice is stirred kneading.In the final stage that stirs kneading, add 23 parts of remaining fat A and 0.4 part of soft phosphatide, to manufacture chocolate.The final blending amount of said chocolate is shown in the table 12.
Embodiment 13
8 parts of cocoa mass, 15 portions of cocoa powers, 3 parts of cocoa butters, 23 portions of sucrose and 7 parts of fat A that in test implementation example 1, obtain are mixed with mixer, with preparation dough (mixing).Through conche, the adjustment granularity is about 20 μ m (refining) with this dough.The gained thin slice is stirred kneading.In the final stage that stirs kneading, add 44 parts of remaining fat A and 0.4 part of soft phosphatide, to manufacture chocolate.The final blending amount of said chocolate is shown in the table 12.
Embodiment 14
8 parts of cocoa mass, 15 portions of cocoa powers, 1 part of cocoa butter, 48 portions of sucrose and 18 parts of grease M that in test implementation example 8, obtain are mixed with mixer, with preparation dough (mixing).Through conche, the adjustment granularity is about 20 μ m (refining) with this dough.The gained thin slice is stirred kneading.In the final stage that stirs kneading, add 10 parts of remaining grease M and 0.4 part of soft phosphatide, to manufacture chocolate.The final blending amount of said chocolate is shown in the table 12.
Comparing embodiment 11
9 parts of cocoa mass, 17 portions of cocoa powers, 45 portions of sucrose and 24 parts of fat A that in test implementation example 1, obtain are mixed with mixer, with preparation dough (mixing).Through conche, the adjustment granularity is about 20 μ m (refining) with this dough.The gained thin slice is stirred kneading.In the final stage that stirs kneading, add 11 parts of remaining fat A and 0.4 part of soft phosphatide, to manufacture chocolate.The final blending amount of said chocolate is shown in the table 12.
Comparing embodiment 12
13 portions of cocoa powers, 52 portions of sucrose and 19 parts of grease M that in test implementation example 8, obtain are mixed with mixer, with preparation dough (mixing).Through conche, the adjustment granularity is about 20 μ m (refining) with this dough.The gained thin slice is stirred kneading.In the final stage that stirs kneading, add 6 parts of remaining grease M and 0.4 part of soft phosphatide, to manufacture chocolate.The final blending amount of said chocolate is shown in the table 12.
Table 12 shows the content of fat or oil composition of the present invention in the blending amount, total oil content amount, chocolate of embodiment 12-14 and comparing embodiment 11,12 and is used for producing the content of the grease cocoa butter of chocolate.
[table 12]
| Embodiment 12 | Embodiment 13 | Embodiment 14 | Comparing embodiment 11 | Comparing embodiment 12 | |
| Cocoa mass | 8 | 8 | 8 | 0 | 9 |
| Cocoa power | 15 | 15 | 15 | 13 | 17 |
| Sucrose | 38 | 23 | 48 | 52 | 45 |
| Cocoa butter | 1 | 3 | 1 | 0 | 4 |
| Fat A | 38 | 51 | - | 35 | - |
| Grease M | - | - | 28 | - | 25 |
| Soft phosphatide | 0.4 | 0.4 | 0.4 | 0.4 | 0.4 |
| The total oil content amount | 44.8 | 60.0 | 35.1 | 36.4 | 35.8 |
| Fat or oil composition (in the chocolate) | 38 | 51 | 28 | 35 | 25 |
| Cocoa butter (in the oil phase) | 15.1 | 15.0 | 20.1 | 3.9 | 30.2 |
The affirmation test of the degree of studies of chocolate blooming or graining
In grease fusion temperature (50 ℃), in the chocolate impouring mould with as above preparation,, solidify then 15-20 ℃ of cooling.Chocolate after solidifying is worn out weeks (wearing out) in 20 ℃.Then; This chocolate is carried out loop test (90 cycle), and this test is included in the temperature-controlled chamber, keeps chocolate and (is used for being transformed into 28 ℃ from 17 ℃ in two hours in 10 hours in 17 ℃ of 10 hours and 28 ℃ alternately in one day; Equally, be used in two hours being transformed into 17 ℃) from 28 ℃.In addition, should chocolate (store 90 days) at 20 ℃ temperature-controlled chambers storage, through of the change (generation frosting or graining) of the chocolate quality of Visual Confirmation along with the time.
The result is presented in the table 13.
[table 13]
Chocolate frosting or graining
| Embodiment 12 | Embodiment 13 | Embodiment 14 | Comparing embodiment 11 | Comparing embodiment 12 | |
| Storage condition | Fat A | Fat A | Grease M | Fat A | Grease M |
| 17-28 ℃ of circulation | ○ | ○ | ○ | ○ | × |
| Continue 0 ℃ | ○ | ○ | ○ | ○ | × |
Estimate zero: frosting or graining do not take place
*: frosting or graining take place
The result shows: in embodiment 12-14 and comparing embodiment 11, do not observe the generation of chocolate graining or frosting.But comparing embodiment youngster's chocolate does not contain cocoa mass, so weak flavor.Therefore, the chocolate of comparing embodiment 11 is opposite with purpose to be solved by this invention.On the other hand, the chocolate of comparing embodiment 12 comprises a large amount of cocoa butters, so local flavor is fabulous.But when the chocolate that compares embodiment 12 being circulated the storage test, significant frosting or graining take place in this chocolate.Therefore, the chocolate commercial value in the comparing embodiment 12 obviously reduces.
Utilize possibility on the industry
The present invention relates to be used for chocolate fat or oil composition; It will be through comprising 30% above 12 aliphatic acid below the carbon atom and containing that the saturated fatty acid ester exchange more than 20 carbon atoms obtains more than 30%; And contain acetylizad sucrose fatty ester, and it can be manufactured and need not to use the temperature adjustment operation containing chocolate outstanding on the local flavor of cocoa butter.
Claims (12)
1. be used to produce chocolate method; It comprises the fat or oil composition of use with respect to whole chocolate 20-68% weight; Wherein fat or oil composition obtains with comprising the stearic exchange that has 20 saturated fatty acids more than the carbon atom more than 30% through comprising the grease that has 12 aliphatic acid below the carbon atom more than 30%, and wherein the iodine number of fat or oil composition is below 28.
Claim 1 be used to produce chocolate method, wherein fat or oil composition also contains the grease that comprises 30% above behenic acid.
3. chocolate; Said chocolate obtains through using the fat or oil composition based on whole chocolate 20-68% weight; Wherein fat or oil composition obtains with comprising the stearic exchange that has 20 saturated fatty acids more than the carbon atom more than 30% through comprising the grease that has 12 aliphatic acid below the carbon atom more than 30%, and wherein the iodine number of fat or oil composition is below 28.
4. the chocolate of claim 3, wherein fat or oil composition also contains the grease that comprises 30% above behenic acid.
5. claim 3 or 4 chocolate, wherein said ester exchange is ester exchange at random.
6. claim 3 or 4 chocolate, wherein the content of trans unrighted acid is below 10%.
7. be used to produce chocolate method; It comprises the fat or oil composition of use with respect to whole chocolate 20-68% weight; Wherein fat or oil composition comprises grease and the acetylizad sucrose fatty ester after the ester exchange; Grease after the said ester exchange obtains with comprising the stearic exchange that has 20 saturated fatty acids more than the carbon atom more than 30% through comprising the grease that has 12 aliphatic acid below the carbon atom more than 30%, and wherein the iodine number of fat or oil composition is 5-30.
8. chocolate; It obtains through using the fat or oil composition with respect to whole chocolate 20-68% weight; Wherein fat or oil composition comprises grease and the acetylizad sucrose fatty ester after the ester exchange; Grease after the said ester exchange obtains with comprising the stearic exchange that has 20 saturated fatty acids more than the carbon atom more than 30% through comprising the grease that has 12 aliphatic acid below the carbon atom more than 30%, and wherein the iodine number of fat or oil composition is 5-30.
9. be used for chocolate fat or oil composition; It obtains with comprising the stearic exchange that has 20 saturated fatty acids more than the carbon atom more than 30% through comprising the grease that has 12 aliphatic acid below the carbon atom more than 30%, and it also contains the grease that comprises 30% above behenic acid.
Claim 9 be used for chocolate fat or oil composition, its iodine number is below 28.
11. the fat or oil composition that is used for chocolate of claim 9 or 10, wherein said ester exchange is ester exchange at random.
12. the fat or oil composition that is used for chocolate of claim 9 or 10, wherein the content of trans unrighted acid is below 10%.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
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| JP2006127355 | 2006-05-01 | ||
| JP127355/2006 | 2006-05-01 | ||
| PCT/JP2007/059024 WO2007129590A1 (en) | 2006-05-01 | 2007-04-26 | Oil and fat composition for chocolate |
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| CN101478884A CN101478884A (en) | 2009-07-08 |
| CN101478884B true CN101478884B (en) | 2012-12-26 |
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| CN2007800246137A Active CN101478884B (en) | 2006-05-01 | 2007-04-26 | Oil and fat composition for chocolate |
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| JP (1) | JP5613980B2 (en) |
| KR (1) | KR101367014B1 (en) |
| CN (1) | CN101478884B (en) |
| SG (1) | SG160347A1 (en) |
| WO (1) | WO2007129590A1 (en) |
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| JP4515470B2 (en) * | 2007-01-30 | 2010-07-28 | 花王株式会社 | Hard butter |
| JP5549225B2 (en) * | 2007-10-30 | 2014-07-16 | 不二製油株式会社 | Oil composition for coated chocolate |
| KR101587704B1 (en) * | 2011-05-25 | 2016-01-21 | 후지세유 그룹 혼샤 가부시키가이샤 | Fat composition for chocolate |
| JP6022205B2 (en) * | 2012-05-11 | 2016-11-09 | 日清オイリオグループ株式会社 | chocolate |
| DK3053449T3 (en) | 2013-10-06 | 2019-11-04 | Fuji Oil Holdings Inc | Fat composition for non-tempered chocolate and fat composition for temperate chocolate |
| WO2016133004A1 (en) * | 2015-02-17 | 2016-08-25 | 日清オイリオグループ株式会社 | Transesterified oil and fat and chocolate using transesterified oil and fat |
| CN107613779B (en) * | 2015-05-28 | 2021-06-11 | 日清奥利友集团株式会社 | Chocolate |
| BR112017026546A2 (en) * | 2015-06-10 | 2018-08-14 | Aak Ab Publ | process to produce a fluid seed paste and apparatus for the same |
| CN105475517B (en) * | 2016-01-08 | 2017-07-04 | 广州南侨食品有限公司 | A kind of human body easily absorbs baking basic oil and preparation method thereof |
| WO2017169623A1 (en) * | 2016-03-31 | 2017-10-05 | 不二製油グループ本社株式会社 | Fat composition for low-trans fat, non-tempered chocolate and chocolate |
| CN108882719B (en) * | 2016-04-07 | 2022-02-08 | 株式会社艾迪科 | Method for producing non-tempering hard fat composition |
| US11910806B2 (en) | 2017-03-31 | 2024-02-27 | Fuji Oil Holdings Inc. | Transesterified fat or oil |
| WO2019176963A1 (en) * | 2018-03-12 | 2019-09-19 | 株式会社カネカ | Cocoa butter compatibility improver and method for producing same, and non-tempered chocolate and food containing same |
| CN111836546A (en) * | 2018-03-26 | 2020-10-27 | 不二制油集团控股株式会社 | Interesterified grease |
| WO2020022337A1 (en) * | 2018-07-24 | 2020-01-30 | 不二製油グループ本社株式会社 | Chocolate-like food |
| JP2022076026A (en) * | 2019-03-20 | 2022-05-19 | 株式会社Ｊ－オイルミルズ | Method for producing transesterified fat |
| JP7085146B2 (en) * | 2019-03-27 | 2022-06-16 | 不二製油株式会社 | Bloom-suppressing oil-and-fat composition and oil-based confectionery using this |
| JP7294957B2 (en) | 2019-08-30 | 2023-06-20 | 株式会社カネカ | No-tempering type chocolate with high laurin fat content and food containing the same |
| JP6936901B1 (en) * | 2020-06-19 | 2021-09-22 | 不二製油株式会社 | Oil and fat composition for filling |
| WO2022164364A1 (en) * | 2021-01-27 | 2022-08-04 | Aak Ab (Publ) | A vegetable fat composition for edible applications |
| JPWO2022209887A1 (en) * | 2021-03-30 | 2022-10-06 | ||
| WO2023176337A1 (en) * | 2022-03-16 | 2023-09-21 | 不二製油グループ本社株式会社 | Oil and fat composition for chocolate |
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- 2007-04-26 WO PCT/JP2007/059024 patent/WO2007129590A1/en active Application Filing
- 2007-04-26 SG SG201001342-3A patent/SG160347A1/en unknown
- 2007-04-26 JP JP2008514439A patent/JP5613980B2/en active Active
- 2007-04-26 CN CN2007800246137A patent/CN101478884B/en active Active
- 2007-04-26 KR KR1020087026764A patent/KR101367014B1/en active IP Right Grant
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3353964A (en) * | 1963-09-23 | 1967-11-21 | Procter & Gamble | Corandomized margarine oils |
Non-Patent Citations (3)
| Title |
|---|
| JP特开平10－295271A 1998.11.10 |
| JP特开平6－276978A 1994.10.04 |
| 徐斌.糖果及巧克力专用油脂的制备探讨.《中国油脂》.2005,第30卷(第4期),第27－29页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2007129590A1 (en) | 2007-11-15 |
| KR20090008312A (en) | 2009-01-21 |
| CN101478884A (en) | 2009-07-08 |
| JPWO2007129590A1 (en) | 2009-09-17 |
| JP5613980B2 (en) | 2014-10-29 |
| SG160347A1 (en) | 2010-04-29 |
| KR101367014B1 (en) | 2014-02-24 |
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