CN101926391A

CN101926391A - Hard fat and chocolate

Info

Publication number: CN101926391A
Application number: CN2009102606354A
Authority: CN
Inventors: 小酒克之; 麻生佳秀
Original assignee: Kao Corp
Current assignee: Kao Corp
Priority date: 2008-12-18
Filing date: 2009-12-18
Publication date: 2010-12-29
Anticipated expiration: 2029-12-18
Also published as: KR101577075B1; TW201028098A; TWI444142B; KR20100071001A; CN101926391B

Abstract

The invention provides hard fat comprising a lipid composition and chocolate comprising the hard fat. The lipid composition comprises lipid A and lipid B. Trans unsaturated fatty acids account for 5% in mass of all the fatty acids composed of lipid. Mass ratio of components a and b in lipid A to component c in lipid B is shown in following formula: c/a+b=0.001-0.3. Referring to lipid A: (1) in the composing fatty acids, saturated fatty acids with number of carbon atom less than 14 account for 25-60% in mass, and saturated fatty acids with carbon atom number more than 20 account for less than 1% in mass, (2) in triglyceride of the fatty lipid, mass ratio of triglyceride (component a) with number of carbon atoms composing the fatty acid being less than 40 to triglyceride (component b) with number of total carbon atoms composing the fatty acid being 42-48 is shown in the following formula: a/b=0.2-1; referring to lipid B: (3) in the composing fatty acids, saturated fatty acids account for 95% in mass, and fatty acids with carbon number more than 20 account for less than 5% in mass, (4) in triglyceride of lipid, triglyceride with number of carbon atom composing the fatty acids being 50-54 account for 80% in mass.

Description

Hard butter and chocolate-like

Technical field

The present invention relates to as chocolate hard butter and chocolate-like with grease.

Background technology

As the replacement grease of cupu oil and the hard butter of developing roughly can be divided into temperature adjustment (tempering) type and non-temperature-adjusting type.The temperature-adjusting type grease generally be with the triglycerides that on 1,3 of glyceride skeleton, combines palmitic acid and stearic acid and on 2, combine unrighted acid as main component, have and the similar rerum natura of cocoa butter.Therefore,, can access in addition and the similar mouthfeel of cocoa butter, but on the other hand, need to be used for the temperature adjustment operation of crystallization control multiform in use with the intermiscibility height of cocoa butter.Owing to need tight adjustment in this temperature adjustment operation, therefore expectation can be omitted it.

As the non-temperature-adjusting type hard butter that can omit this temperature adjustment operation, known have high hard butter of trans unsaturated fatty acid content (following note do " trans acid type hard butter ") and a high hard butter (following note work " bay acid type hard butter ") of lauric acid content, in addition, known have a low hard butter of trans acids and laurate content (following note is made " non-trans acids/non-bay acid type hard butter ").These non-temperature-adjusting type hard butters are different with the temperature-adjusting type hard butter, because the variation of crystallization multiform is uncomplicated, therefore need tight thermoregulator temperature adjustment to handle just dispensable.

Usually, because non-temperature-adjusting type hard butter does not need complicated temperature adjustment operation, not only as common chocolate grease, and can be compatibly add at chocolate tablet with when curing with in the chocolate etc. with grease and use as bakery product, as cake with grease coating with chocolate with chocolate and core with use in the chocolate etc., perhaps use with grease as cake.

In the non-temperature-adjusting type hard butter, above-mentioned trans acid type hard butter is a raw material with palm oil, rapeseed oil, soybean wet goods unthickened fuel, contains many trans unrighted acids by these oil are carried out hydrogenation in constituting aliphatic acid.

On the other hand, in the non-temperature-adjusting type hard butter, bay acid type hard butter is a raw material with coconut oil and the so a large amount of lauric triglycerides that contain of palm oil, and these raw materials exist the processing in preserving to cause producing the possibility of bloom and thick crystallization.Therefore, known have by adding emulsifying agent suppress the method (JP-A61-67444, JP-A64-39945 and JP-A2-35042) of thick crystallization.In addition, bay acid type hard butter mainly constitutes with low-melting triglycerides, therefore has the low situation of hear resistance.In order to improve this hear resistance, proposed in the glyceryl laurate ester quasi-grease, to mix the method (JP-A10-108624) of non-glyceryl laurate ester quasi-grease.

Known have in glyceryl laurate ester quasi-grease or non-glyceryl laurate ester quasi-grease and their mixed system, add polyglyceryl fatty acid ester and/or sucrose fatty ester, or the method (JP-A8-56572 of emulsifying agent such as sorbitan fatty acid esters, JP-A2002-306076 and JP-A2007-185123), cooperating raw oil material to make aliphatic acid shape is special ratios, carry out the method (JP-A8-3579) of ester exchange and sorting etc., mix multiple method (JP-A2003-299442), add the method (JP-A2008-182961) of dystectic complete hardened fat etc. with grease of specific triglycerides composition.

Summary of the invention

The invention provides a kind of hard butter E that contains following fat or oil composition, this fat or oil composition contains following fat A and grease B, all in the formation aliphatic acid of grease, trans unrighted acid is below the 5 quality %, and the mass ratio of the composition c among composition a in the fat A and composition b and the grease B is c/a+b=0.001～0.3, wherein

Fat A: (1) constitutes in the aliphatic acid, carbon number is that the saturated fatty acid below 14 is 25～60 quality %, and carbon number is that the saturated fatty acid more than 20 is below the 1 quality %, (2) in the triglycerides in the grease, the total carbon atom number that constitutes aliphatic acid be 40 below triglycerides (composition a) and the total carbon atom number of formation aliphatic acid be that the mass ratio of 42～48 triglycerides (composition b) is a/b=0.2～1;

Grease B:(3) constitutes in the aliphatic acid, saturated fatty acid is more than the 95 quality %, and carbon number is that the aliphatic acid more than 20 is below the 5 quality %, (4) in the triglycerides in the grease, the total carbon atom number that constitutes aliphatic acid is that the ratio of 50～54 triglycerides (composition c) is more than the 80 quality %.

The invention provides a kind of chocolate-like E that contains following fat or oil composition, this fat or oil composition contains following fat A and grease B, all in the formation aliphatic acid of grease, trans unrighted acid is below the 5 quality %, and the mass ratio of the composition c among composition a in the fat A and composition b and the grease B is c/a+b=0.001～0.3, wherein

Fat A: (1) constitutes in the aliphatic acid, carbon number is that the saturated fatty acid below 14 is 25～60%, and carbon number is that the saturated fatty acid more than 20 is below 1%, (2) in the triglycerides in the grease, the total carbon atom number that constitutes aliphatic acid be 40 below triglycerides (composition a) and the total carbon atom number of formation aliphatic acid be that the mass ratio of 42～48 triglycerides (composition b) is a/b=0.2～1;

Grease B:(3) constitutes in the aliphatic acid, saturated fatty acid is more than 95%, and carbon number is that the aliphatic acid more than 20 is below 5%, and in the triglycerides in (4) grease, the total carbon atom number that constitutes aliphatic acid is that the ratio of 50～54 triglycerides (composition c) is more than 80%.

By the present invention, can access that to come from carbon number be that the influence that the saturated fatty acid below 14, the influence that particularly comes from lauric local flavor variation reduce to descend with hear resistance reduces, and after hard butter and chocolate-like manufacturing, have sufficient hardness (the quick degree of curing rate), storage stability, mouthful in melt sense, gloss and do not have the hard butter and the chocolate-like of surfaces of tacky aspect excellence.

The specific embodiment

In the above-mentioned prior art, the chocolate-like that trans acid type hard butter is made with using it exists hydrogenation to cause cost to increase and produce the problem of so-called hydrogenation stink, in addition, in recent years owing to worry the influence of trans unrighted acid to blood cholesterol, so the use of hydrogenated oil and fat is tending towards reducing.

In the above-mentioned prior art, there is the problem of local flavor variation in the preservation in the chocolate-like of bay acid type hard butter and its manufacturing of use.In addition, by in the glyceryl laurate ester quasi-grease, mixing non-glyceryl laurate ester quasi-grease or by they being carried out bay acid type hard butter that ester exchange obtains and the chocolate-like of using its manufacturing, because coexistence has fatty acid chain length to exist a great difference (promptly in forming, crystallinity has a great difference) aliphatic acid, therefore move to stable crystalline and need the time from solidifying the unsettled crystallization in back.That is, distinguished existence and, arrived the sufficient hardness that forms goods after solidifying, very for a long time problem with the hard butter of glyceryl laurate ester quasi-grease and non-glyceryl laurate ester quasi-grease and the chocolate-like of its manufacturing of use.

Therefore, the invention reside in and provide a kind of back of solidifying to the fireballing hard butter and the chocolate-like that form abundant hardness.

In order to solve above-mentioned problem, the inventor etc. are conceived to and the crystallization property of grease during with glyceryl laurate ester quasi-grease and non-glyceryl laurate ester quasi-grease, find, with carbon number is that saturated fatty acid content below 14 is as particular range, control trans unrighted acid of reduction and carbon number are the saturated fatty acid content more than 20, formation has the grease of specific triglycerides proportion of composing, the grease combination high with saturated fatty acid content, can access thus except storage stability, local flavor, gloss, melt sense in mouthful and do not have beyond the surfaces of tacky aspect excellence etc., curing rate after the manufacturing is also excellent, have the hard butter or the chocolate-like of very desirable rerum natura, thereby finished the present invention.

Hard butter of the present invention and chocolate-like, and with two kinds of greases of fat A as described below and grease B.The fat A of using among the present invention, from nothing be clamminess, mouthful melt sense, curing rate improves and the aspect of gloss, it constitutes carbon number in aliphatic acid is that saturated fatty acid below 14 is preferably 25～60 quality % scope of (being called " % " to place an order), more preferably 30～55%, be preferably 35～53% especially.In addition, from the local flavor aspect, preferred carbon number is that the aliphatic acid below 10 is below 15%, more preferably below 12%, is preferably below 10% especially.Carbon number is the saturated fatty acid below 14, can enumerate myristic acid, laurate, capric acid, sad, wherein preferred laurate.From nothing be clamminess, mouthful melt the aspect that sense, gloss and curing rate improve, constitute in the aliphatic acid, laurate is preferably 10～40%, more preferably 15～35%, be preferably 20～30% especially.

In addition, the fat A of using among the present invention, the aspect of from curing rate raising, mouth, melting sense, gloss, it constitutes in the aliphatic acid, carbon number is that the saturated fatty acid more than 20 is preferably below 1%, more preferably below 0.7%, is preferably below 0.5% especially.Carbon number is the saturated fatty acid more than 20, can enumerate arachidic acid, behenic acid, lignoceric acid etc., but the Shi behenic acid that contains at most.

In the mode of the present invention, in whole formation aliphatic acid of fat A,, can enumerate stearic acid, palmitic acid, oleic acid, linoleic acid, leukotrienes etc. as the aliphatic acid except above-mentioned aliphatic acid.From the aspect that gloss and curing rate improve, they are preferably 40～75% in whole formation aliphatic acid of grease, and more preferably 45～70%, be preferably 45～65% especially.From nothing be clamminess, mouthful melt sense, curing rate improves and the aspect of gloss, the unsaturated saturated fatty acid that all constitutes in the aliphatic acid is preferably 10～35%, more preferably 10～30%, be preferably 12～25% especially.

The fat A of using among the present invention, from curing rate raising, mouth, melt the aspect that sense and gloss, nothing are clamminess, the total carbon atom number that constitutes aliphatic acid in the triglycerides in the preferred grease be 40 below triglycerides (composition a) and the total carbon atom number of formation aliphatic acid be that the mass ratio of 42～48 triglycerides (composition b) is a/b=0.2～1, this mass ratio more preferably 0.25～0.95 is preferably 0.4～0.9 especially.

In the mode of the present invention, the aliphatic acid of the fat A of use composition and triglycerides preferably use glyceryl laurate ester quasi-grease and non-glyceryl laurate ester quasi-grease in forming.Glyceryl laurate ester quasi-grease and non-glyceryl laurate ester quasi-grease can use the grease of natural goods origin and complete fixed oil thereof respectively, or these ester-exchanged oil, are not particularly limited.Glyceryl laurate ester quasi-grease and non-glyceryl laurate ester quasi-grease are not limited to a kind ofly respectively, can make up multiple grease and use.

In the mode of the present invention, the glyceryl laurate ester quasi-grease refers to that coconut oil, palm kernel wet goods contain a large amount of lauric greases or is fixed oil (" hydrogenated oil and fat ", down with), the sorting oil of raw material with them.In addition, when using fixed oil, from reducing trans unsaturated fatty acid content aspect, preferred fixed oil (IV≤2) fully.From nothing be clamminess, mouthful melt sense, gloss and curing rate raising aspect, the lauric acid content in the glyceryl laurate ester quasi-grease is more than 35%, is preferably 41～56%, more preferably 45～55%, be preferably 48～53% especially.From nothing be clamminess, mouthful melt sense, gloss and curing rate raising aspect, the content of myristic acid in the glyceryl laurate ester quasi-grease is preferably 10～25%, more preferably 13～22%, be preferably 15～20% especially.As other formation aliphatic acid in the glyceryl laurate ester quasi-grease, can enumerate stearic acid, palmitic acid, myristic acid, oleic acid etc.From nothing be clamminess, mouthful melt sense, gloss and curing rate raising aspect, stearic acid content is preferably 1～10%, more preferably 1～7%, be preferably 1～5% especially.In addition, from nothing be clamminess, mouthful melt sense, gloss and curing rate raising aspect, palmitic acid content is preferably 6～12%, more preferably 7～11%, be preferably 7～10% especially.From nothing be clamminess, mouthful melt sense and gloss aspect, oleic acid content is preferably 0.5～25%, more preferably 2～20%, be preferably 5～15% especially.

In the mode of the present invention, non-glyceryl laurate ester quasi-grease is so long as the grease beyond the glyceryl laurate ester quasi-grease, be not particularly limited, for example, can enumerate soybean oil, rapeseed oil, palm oil, corn oil, cottonseed oil, sunflower oil, safflower oil, peanut oil, rice bran oil, butter, lard, cocoa butter or be fixed oil, the sorting wet goods of raw material with them.In addition, when using fixed oil,, be preferably complete fixed oil (IV≤2) from reducing the trans-fatty acid content aspect.The formation aliphatic acid of non-glyceryl laurate ester quasi-grease can be enumerated stearic acid, palmitic acid, myristic acid, oleic acid, linoleic acid, leukotrienes etc.From nothing be clamminess, mouthful melt sense, gloss and curing rate raising aspect, the stearic acid content in the non-glyceryl laurate ester quasi-grease is preferably 1～40%, more preferably 1～30%, be preferably 1～20% especially.From nothing be clamminess, mouthful melt sense, gloss and curing rate raising aspect, the content of myristic acid in the non-glyceryl laurate ester quasi-grease is preferably 0～20%, more preferably 0.2～15%, be preferably 0.5～10% especially.In addition, from nothing be clamminess, mouthful melt sense, gloss and curing rate raising aspect, palmitic acid content is preferably 3～40%, more preferably 3～30%, be preferably 3～20% especially.From nothing be clamminess, gloss and curing rate raising aspect, linoleic acid content is preferably 0～70%, more preferably 0.2～65%, be preferably 1～60% especially.From nothing be clamminess, gloss and curing rate raising aspect, linolenic acid content is preferably 0～15%, more preferably 0.2～12%, be preferably 1～10% especially.From nothing be clamminess, mouthful melt sense and gloss aspect, oleic acid content is preferably 5～85%, more preferably 20～80%, be preferably 25～70% especially.

The fat A of using among the present invention is preferably by mixing above-mentioned glyceryl laurate ester quasi-grease and above-mentioned non-glyceryl laurate ester quasi-grease, carrying out the grease that ester exchange reaction obtains.Ester exchange reaction is preferably random ester exchange.From curing rate improve, mouthful melt sense and gloss aspect, the mixed proportion of two kinds of greases, preferred glyceryl laurate ester quasi-grease is 30～80%, more preferably 40～75%, be preferably 50～70% especially.

Above-mentioned ester exchange reaction, as chemical method, the known method that alkali metal such as using sodium methoxide, caustic alcohol, sodium in catalyst, NaOH, potassium hydroxide etc. are arranged, but, preferably use sodium methoxide from reaction temperature and reaction time, processing easness aspect.In addition, as enzyme process, the also known method that use grease catabolic enzyme (lipase) in catalyst is arranged can use any method to carry out.During chemical method, its reaction temperature is preferably 50～120 ℃, and the catalyst addition is preferably 0.1～2%, and the reaction time was preferably about 5～120 minutes.During enzyme process, its reaction temperature is preferably 20～40 ℃, and the reaction time was preferably about 24～72 hours.

The grease B that uses among the present invention, from nothing be clamminess, mouthful melt sense, curing rate improves and the gloss aspect, it constitutes in aliphatic acid, saturated fatty acid is preferably more than 95%, more preferably more than 97%, is preferably 98～100% especially.In addition, grease B melts sense, curing rate raising and gloss aspect from mouth, and it constitutes in aliphatic acid, and the saturated fatty acid of carbon number more than 20 is preferably below 5%, more preferably below 4%, is preferably 3～0% especially.

In addition, the grease B that uses in the invention, from nothing be clamminess, mouthful melt sense, curing rate improves and the gloss aspect, in the triglycerides in this grease, the total carbon atom number that constitutes aliphatic acid is that the ratio of 50～54 triglycerides (composition c) is preferably more than 80%, more preferably more than 85%, be preferably 90～98% especially.

Among the present invention, from preventing the influence aspect of hydrogenation stink to local flavor, in the formation aliphatic acid of the whole greases that make up fat A and grease B, trans unrighted acid is preferably below 5%, more preferably below 4%, is preferably below 3% especially.In addition, from the easy aspect of manufacturing process, lower limit is preferably more than 0.1%.

In addition, among the present invention, from nothing be clamminess, mouthful melt sense, curing rate improves and the gloss aspect, the mass ratio of the composition c among composition a in the fat A and composition b and the grease B is preferably c/a+b=0.001～0.3, more preferably 0.001～0.2, be preferably 0.001～0.12% especially.

In the mode of the present invention, from mouth, melt sense and the nothing aspect that is clamminess, the mixing in hard butter or the chocolate-like compound lard of fat A and grease B, the rising fusing point is preferably more than 32 ℃, more preferably 33～47 ℃, is preferably 34～45 ℃ especially.

Hard butter of the present invention in this mode, preferably uses to be the non-ionic emulsifier of the fatty acid ester of carbon number in 12～18 scope more than 90% as hydrophobic grouping formation aliphatic acid.From curing rate raising, hardness, gloss and the nothing aspect that is clamminess, the formation aliphatic acid of carbon number in 12～18 scopes that constitutes aliphatic acid more preferably more than 95%, is preferably more than 97% especially.In addition, from curing rate raising, hardness, gloss and the nothing aspect that is clamminess, constitute the carbon number of aliphatic acid, further in 14～18 scopes, special aliphatic acid in 16～18 scopes is preferably more than 90%, more preferably more than 95%, is preferably more than 97% especially.As carbon number is 12～18 aliphatic acid, concrete preferred laurate, myristic acid, palmitic acid, stearic acid, oleic acid etc.In addition, improve the aspect of curing rate during from use hard butter or chocolate-like, the saturated fatty acid content that constitutes in the aliphatic acid is preferably more than 50%, more preferably more than 70%, is preferably more than 90% especially.

In addition, melt the sense aspect from curing rate raising, hardness, gloss and mouth, the HLB of emulsifying agent is preferably below 5, more preferably below 3, is preferably below 2 more special being preferably below 1.5 especially.

Emulsifier type, so long as it is just passable to can be used as the emulsifying agent that food uses, for example, can enumerate sucrose fatty ester, polyglyceryl fatty acid ester, sorbitan fatty acid esters, fatty acid glyceride, glycerine organic acid fatty acid ester, can be with it with a kind or make up more than 2 kinds and to add.

In addition, when using emulsifying agent, from curing rate improve, mouthful melt sense and the nothing aspect that is clamminess, its addition is preferably 0.01～5% in hard butter, more preferably 0.1～3%, be preferably 0.2～2% especially.In addition, from curing rate improve, mouthful melt sense and the nothing aspect that is clamminess, when using emulsifying agent in chocolate-like, its addition is preferably 0.0034～1.7% in chocolate-like, more preferably 0.034～1.02%, be preferably 0.068～0.68% especially.

In the mode of the present invention, when using emulsifying agent, when making hard butter or when making chocolate-like, preferably in fat A of fusing or grease B or in the grease behind compound lard A and the grease B, add, be easy to get calmly curing rate raising, hardness, gloss, mouthful in the aspect of melting sense and not having an equivalence fruit of being clamminess set out, preferably make it in grease, to make hard butter or chocolate-like after the fusion.

In the mode of the present invention, from mouth, melt sense and the nothing aspect that is clamminess, when using emulsifying agent, cooperate in hard butter behind the emulsifying agent or the chocolate by the grease that cooperates fat A behind the emulsifying agent and grease B to mix, the rising fusing point is preferably more than 34 ℃, more preferably 35～49 ℃, be preferably 36～47 ℃ especially.

Mode as making chocolate-like of the present invention has and at first modulates hard butter of the present invention, uses its method of making chocolate-like, or cooperates above-mentioned fat A and above-mentioned grease B to make the method for chocolate-like when making chocolate-like.Here, chocolate-like can the illustration milk chocolate from the cooperation aspect, dark chocolate bar, white chocolate etc., can illustration solid forms chocolate from the purposes aspect, as the coating of dessert purposes with chocolate, core with chocolate, as the coating of bakery purposes with chocolate, chocolate tablet with chocolate, adding chocolate etc. when curing.

Above-mentioned coating is meant the chocolate food that is fit to the food surface coating with chocolate, as food, for example, can enumerate various Western cakes, cake classes such as cake, bread, biscuit.Above-mentioned core is with chocolate, is meant to be adapted at that food inside comprises or the chocolate food of mounting, as food, for example, can enumerate snack, cream puff skin, pie, steamed bun etc.

When hard butter among manufacturing the present invention or chocolate-like, even and be used to adjust hardness, also no problem at the grease that has flowability below 20 ℃, with the necessary condition that satisfies above-mentioned fat A and grease B is prerequisite, effect from curing rate raising etc., preferred above-mentioned grease in hard butter of the present invention to use below 10%, more preferably to use below 5%, especially preferably use with 0～3% scope, in chocolate-like, preferably to use below 3.4%, more preferably, especially preferably use with 0～1.02% scope to use below 1.7%.

As can be in hard butter of the present invention or chocolate-like and usefulness, have mobile grease below 20 ℃, for example, can use soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, sesame oil, olive oil, grape-kernel oil, peanut oil, linseed oil, palm sorting wet goods and with they triglycerides and/or two glyceride as raw material.

In addition, when the manufacturing of hard butter of the present invention or chocolate-like, also can add the lecithin that is used to regulate viscosity, HLB greater than emulsifying agents such as 5 fatty acid glyceride, sucrose fatty ester, polyglyceryl fatty acid esters.From the local flavor aspect, the emulsifying agent use level of Shi Yonging is preferably 0.05～5% in hard butter at this moment, is preferably 0.017～1.7% in chocolate-like.

When modulating chocolate-like of the present invention or when using hard butter modulation chocolate-like of the present invention, blended raising aspect from local flavor, mouthfeel, keeping quality, grease and powder, preferably except above-mentioned fat A and above-mentioned grease B or hard butter of the present invention, cooperate sugar, milk powder, cocoa mass, lecithin etc.From the local flavor aspect, with respect to 100 mass parts (following simply be called " part ") above-mentioned fat A and above-mentioned grease B or hard butter, preferred 60～120 parts of the sugar that cooperate more preferably cooperate 70～110 parts.As the carbohydrate that can use, monosaccharides such as illustration glucose, maltose, fructose, sucrose, lactose, trehalose, maltotriose, maltotetraose, D-sorbite, xylitol, erythrite, maltitol, disaccharides, three carbohydrates, tetrose class, pentasaccharides class, six carbohydrates, glucidtemns and the sugar alcohol that their are reduced, their mixture, various malt sugar.

From the flavor balance aspect, with respect to 100 parts of above-mentioned fat A and above-mentioned grease B or hard butter, preferably cooperate 0～50 part of milk powder, more preferably cooperate 5～40 parts.As the milk powder that can use, illustration whole milk powder, skimmed milk power, dry cream, whey powder, protein concentrate whey powder, buttermilk powder and sweetened powdered milk etc.

With respect to 100 parts of above-mentioned fat A and above-mentioned grease B or hard butter, preferably cooperate 0～100 part of cocoa mass, more preferably cooperate 0～50 part.Unqualified to the cocoa mass kind that can use, but amount of cocoa butter content high be easy to generate bloom, so the oil content in the cocoa mass is preferably 3～30%, more preferably below 5～20%.

With respect to 100 parts of above-mentioned fat A and above-mentioned grease B or hard butter, preferably cooperate 0.01～5 part in lecithin, more preferably cooperate 0.1～2 part.As the lecithin that can use, be the Phospholipids mixture that forms by phosphatid ylcholine, phosphatidyl-ethanolamine, phosphatidylinositols, phosphatidic acid etc., the lecithin that obtains from soybean or yolk etc. is wherein representational lecithin.

F of the present invention provides a kind of (F1) and grease (F2) and hard butter F (F3) that contains below satisfying, wherein,

(F1) in the formation aliphatic acid of grease, trans unrighted acid is below the 5 quality %, and carbon number is that the saturated fatty acid below 14 is 25～60 quality %, and carbon number is that saturated fatty acid more than 20 is below the 1 quality %;

(F2) in the triglycerides in the grease, the total carbon atom number that constitutes aliphatic acid is that the total carbon atom number of triglycerides (composition Fa) 40 below and formation aliphatic acid is that the mass ratio of 42～48 triglycerides (composition Fb) is Fa/Fb=0.2～1;

(F3) HLB is below 3, and is fatty acid ester nonionic emulsifier 0.01～5 quality % of carbon number in 12～18 scopes more than the 90 quality % of formation aliphatic acid.

F of the present invention provides a kind of (F1) and grease (F2) and chocolate-like F (F3) that contains below satisfying, wherein,

(F1) in the formation aliphatic acid of grease, trans unrighted acid is below the 5 quality %, and the saturated fatty acid of carbon number below 14 is 25～60 quality %, and carbon number is that saturated fatty acid more than 20 is below the 1 quality %;

(F3) HLB is below 3, and is fatty acid ester nonionic emulsifier 0.0034～1.7 quality % of carbon number in 12～18 scopes more than the 90 quality % of formation aliphatic acid.

The inventor etc. are conceived to and the crystallization property of the grease during with glyceryl laurate ester quasi-grease and non-glyceryl laurate ester quasi-grease, find, with carbon number is that saturated fatty acid content below 14 is a particular range, control trans unrighted acid of reduction and carbon number are the saturated fatty acid content more than 20, formation has the grease of specific triglycerides proportion of composing, and interpolation HLB is the particular emulsifier below 3, can access thus except storage stability, local flavor, gloss, melt sense in mouthful and do not have beyond the aspect excellence etc. of surfaces of tacky, curing rate after the manufacturing is also excellent, have the hard butter F or the chocolate-like F of very desirable rerum natura, thereby finished F of the present invention.

By F of the present invention, can access come from carbon number be below 14 saturated fatty acid, particularly come from lauric local flavor not variation and after hard butter and chocolate-like manufacturing, have sufficient hardness (the quick degree of curing rate), mouthful in melt sense, gloss and do not have surfaces of tacky aspect the hard butter F and the chocolate-like F of excellence.

Hard butter F of the present invention and chocolate-like F contain grease and emulsifying agent.From preventing the influence aspect of hydrogenation stink to local flavor, the grease that uses among the F of the present invention, it constitutes in the aliphatic acid, and trans unrighted acid is preferably below the 5 quality % (following simply be recited as " % "), more preferably below 4%, be preferably below 3% especially.In addition, from the simplification aspect of manufacturing process, lower limit is preferably more than 0.1%.

In addition, from nothing be clamminess, mouthful melt sense, curing rate improves and the gloss aspect, the grease that uses among the F of the present invention, it constitutes in the aliphatic acid, carbon number is that the saturated fatty acid below 14 is preferably 25～60% scope, more preferably 30～55%, be preferably 35～53% especially.From the local flavor aspect, carbon number is that the aliphatic acid below 10 is preferably below 15%, more preferably below 12%, is preferably below 10% especially.Carbon number is the saturated fatty acid below 14, can enumerate myristic acid, laurate, capric acid, sad, wherein preferred laurate.From nothing be clamminess, mouthful melt sense, gloss and curing rate raising aspect, constitute in the aliphatic acid, laurate is preferably 10～40%, more preferably 15～35%, be preferably 20～30% especially.

As the grease that uses among the F of the present invention, can use the fat A of the invention described above E.

The emulsifying agent that uses among the F of the present invention can use the emulsifying agent of putting down in writing among the E of the present invention equally.But, from curing rate raising, hardness, gloss and mouth, melting the sense aspect, the emulsifying agent that uses among the F of the present invention, HLB are preferably below 3, more preferably below 2, are preferably below 1.5 especially.

Among the F of the present invention, from curing rate improve, mouthful melt sense and the nothing aspect that is clamminess, in the hard butter, the emulsifying agent addition is preferably 0.01～5%, more preferably 0.1～3%, be preferably 0.2～2% especially.In addition, from curing rate improve, mouthful melt sense and the nothing aspect that is clamminess, in the chocolate-like, the emulsifying agent addition is preferably 0.0034～1.7%, more preferably 0.034～1.02%, be preferably 0.068～0.68% especially.

In the mode of F of the present invention, melt sense and the nothing aspect that is clamminess from mouth, the rising fusing point of grease is preferably more than 30 ℃, more preferably 30～45 ℃, is preferably 33～42 ℃ especially.In addition, melt sense and the nothing aspect that is clamminess from mouth, when adding emulsifying agent in hard butter, the rising fusing point of hard butter is preferably more than 32 ℃, more preferably 33～47 ℃, is preferably 34～45 ℃ especially.

Mode as the chocolate-like F that makes F of the present invention, the hard butter F that at first modulates bright F is arranged, use it to make the method for chocolate-like, or at first (F1) and grease (F2) (hereinafter referred to as " above-mentioned grease ") are satisfied in modulation, and it is cooperated the method that is made for chocolate-like with the emulsifying agent that satisfies above-mentioned (F3).When using the latter, preferably fusion is modulated chocolate-like after satisfying the emulsifying agent of above-mentioned (F3) in above-mentioned grease.

With the grease of chocolate-like kind and usefulness, except using hard butter F, manufacture method as previously mentioned.Above-mentioned to satisfy (F1) and necessary condition (F2) are prerequisite, from effect aspects such as curing rate raisings, preferred above-mentioned grease in the hard butter of F of the present invention with below 10%, more preferably with below 5%, especially preferably use, in chocolate-like, preferably with below 3.4% with 0～3% scope, more preferably, especially preferably use with 0～1.02% scope with below 1.7%.

In addition, during the manufacturing of hard butter F of the present invention or chocolate-like F, also can add the lecithin, the HLB that are used to regulate viscosity and be emulsifying agents such as fatty acid glyceride more than 5, sucrose fatty ester, polyglyceryl fatty acid ester.From the local flavor aspect, the emulsifying agent use level that use preferred this moment is 0.05～5%.

Embodiment

Following embodiment describes enforcement of the present invention.Embodiment is the example that describes with regard to illustration of the present invention, and is not used in qualification the present invention.

According to following embodiment 1～20, hard butter E and chocolate-like E are described.

(modulation of grease W and X)

In table 1, add sodium methoxide 7g among the raw oil material 3500g of record as catalyst, 80 ℃ carry out random ester exchange in 30 minutes after, wash/decolour/deodorization according to usual method, obtain grease W and X.

(modulation of grease Y)

With in the table 1 record raw oil material with 80 ℃ of fusions after, decolour/deodorization according to usual method, obtain grease Y.

(modulation of grease Z)

In table 1, add sodium methoxide 7g among the raw oil material 3500g of record as catalyst, 80 ℃ carry out random ester exchange in 30 minutes after, use Raney nickel 35g and methionine 3.5g to carry out hydrogenation, carry out deodorization according to usual method, obtain grease Z.

The aliphatic acid of the grease that uses in expression grease W～Z and other following examples in table 1 is formed, triglycerides is formed and the rising fusing point.

Table 1

＜embodiment 1 〉

In 98 parts of grease W as the above-mentioned modulation of fat A, add 2 parts of complete fixed oils of the palm as grease B (IV=1), thereby make its fusion obtain even fat or oil composition with about 80 ℃, use refrigerator (emulsification muller, smart device Industrial Co., Ltd rubs more) be cooled to 15 ℃, after 1 day, (5 ℃) were preserved 1 day in refrigerator with 30 ℃ of preservations, the modulation hard butter.

＜embodiment 2 〉

In 98 parts of grease X as the above-mentioned modulation of fat A, add 2 parts with the identical grease B that in embodiment 1, uses, thereby make its fusion obtain even fat or oil composition with about 80 ℃, use same method modulation hard butter with embodiment 1 record.

＜embodiment 3 〉

In 98 parts of grease W as the above-mentioned modulation of fat A, add 2 parts of complete fixed oils of the vegetable seed as grease B (IV=1), thereby make its fusion obtain even fat or oil composition with about 80 ℃, use same method modulation hard butter with embodiment 1 record.

＜embodiment 4 〉

In 95.5 parts of grease W as the above-mentioned modulation of fat A, add 4 parts constitute with the identical grease B that in embodiment 1, uses and 0.5 part that carbon number in the aliphatic acid is that 16 aliphatic acid is 30%, carbon number is that 18 aliphatic acid is 69%, remaining aliphatic acid be 1% and HLB be 1 sucrose fatty ester (RYOTO sucrose ester S-170, Mitsubishi-kagaku Foods Corp.), thereby make its fusion obtain even fat or oil composition with about 80 ℃, use same method modulation hard butter with embodiment 1 record.

＜embodiment 5 〉

In 97.5 parts of grease W as the above-mentioned modulation of fat A, add 2 parts constitute with the identical grease B that in embodiment 1, uses and 1 part that carbon number in the aliphatic acid is that 16 aliphatic acid is 31%, carbon number is that 18 aliphatic acid is 68%, remaining aliphatic acid be 1% and HLB be 5 sucrose fatty ester (RYOTO sucrose ester S-570, Mitsubishi-kagaku Foods Corp.), thereby make its fusion obtain even fat or oil composition with about 80 ℃, use same method modulation hard butter with embodiment 1 record.

＜embodiment 6 〉

In 93 parts of grease W as the above-mentioned modulation of fat A, add 2 parts with the identical grease B that in embodiment 1, uses and 5 parts identical sucrose fatty ester with use in embodiment 4, thereby make its fusion obtain even fat or oil composition with about 80 ℃, use same method modulation hard butter with embodiment 1 record.

＜comparative example 1 〉

With 100 parts of grease W with about 80 ℃ of fusions after, use same method modulation hard butter with embodiment 1 record.

＜comparative example 2 〉

In 98 parts of grease Y, add 2 parts of complete fixed oils of palm (IV=1), thereby make its fusion obtain even fat or oil composition with about 80 ℃, use same method modulation hard butter with embodiment 1 record.

＜comparative example 3 〉

In 75 parts of grease W, add 25 parts of complete fixed oils of palm (IV=1), thereby make its fusion obtain even fat or oil composition with about 80 ℃, use same method modulation hard butter with embodiment 1 record.

＜comparative example 4 〉

In 98 parts of grease W, add 2 parts of complete fixed oils of high erucic acid vegetable seed (IV=1), thereby make its fusion obtain even fat or oil composition with about 80 ℃, use same method modulation hard butter with embodiment 1 record.

＜comparative example 5 〉

In 98 parts of coconut hardened oils (IV=1), add 2 parts of complete fixed oils of palm (IV=1), thereby make its fusion obtain even fat or oil composition with about 80 ℃, use same method modulation hard butter with embodiment 1 record.

＜comparative example 6 〉

In 98 parts of grease Z, add 2 parts of complete fixed oils of palm (IV=1), thereby make its fusion obtain even fat or oil composition with about 80 ℃, use same method modulation hard butter with embodiment 1 record.

＜comparative example 7 〉

In 98 parts of palm sorting oil (IV=35), add 2 parts of complete fixed oils of palm (IV=1), thereby make its fusion obtain even fat or oil composition with about 80 ℃, use same method modulation hard butter with embodiment 1 record.

The cooperation and the rising fusing point of the hard butter of expression embodiment 1～6, comparative example 1～7 in table 2.

(rising Measurement of melting point method)

The rising fusing point of grease and hard butter is measured according to " benchmark grease analytical test method 2.2.4.2-1996 ".

(evaluation of hard butter)

＜embodiment 7～12 and comparative example 8～14 〉

Each sample of the hard butter of embodiment 1～6 and comparative example 1～7 is cooled to 60 ℃ after the fusion in temperature more than 70 ℃ fully, in mould, flow into, with 5 ℃ of coolings 20 minutes, after 10 minutes, from mould, take out, with 20 ℃ of preservations with 15 ℃ of coolings.The chocolate mould NO.72 that mould use Tanaka system type Co., Ltd. makes (long 48mm * wide 24mm * thick 6.3mm, 9g, down together).

The quality evaluation benchmark of below representing hard butter.The evaluation of sample is used with 20 ℃ of samples of preserving 5 days and is carried out, and hardness is carried out the evaluation of the 1st day and the 5th day.In table 3, represent evaluation result.

(gloss)

Carry out visualization by 5 professional judging panels, the outward appearance when preserving according to metewand evaluation shown below.

Zero: smooth surface is glossy

△: there is a little slight crack on the surface, and is slightly matt

*: surface checking is lackluster

(being clamminess property)

By 5 professional judging panels with finger touch, according to being clamminess property of metewand evaluation shown below.

Zero: be not clamminess

△: be clamminess slightly

*: quite sticking

(melting sense in mouthful)

Eat by 5 professional judging panels,, melt sense in the mouth to assess sample and estimate according to metewand shown below.

Zero: do not melt residual sense

△: the residual sense of thawing is arranged slightly

*: the residual sense of thawing is arranged

(local flavor)

Eat by 5 professional judging panels,, the local flavor use oil flavor and the stink (hydrogenation stink and laurate stink) of assess sample are estimated according to metewand shown below.

Zero: imperceptible oil flavor, stink

△: feel that slightly oil is distinguished the flavor of, stink

*: feel that oil is distinguished the flavor of, stink

(hardness (rerum natura))

The hardness of assess sample, use Tianjin, island small-sized desktop testing machine EZTest (Shimadzu Scisakusho Ltd's system), on the ditch of wide 20mm, at three point bending test anchor clamps (NO.49: Yama Co., Ltd.'s electricity system) go up with compression speed 20mm/ minute mensuration fracture strength.Each embodiment and comparative example, each respectively measures 5 samples, represents with mean value.Maximum test force when fracture strength is assess sample fracture, stress relieved.

Zero: fracture strength is more than the 20N

△: fracture strength is that 16N is above, not enough 20N

*: the not enough 16N of fracture strength

(overall merit)

With gloss, be clamminess, mouthful in melt zero in the evaluation of sense, hardness (the 1st day, the 5th day), local flavor be 2 minutes, with △ be 1 minute, with * be 0 minute, judge according to following benchmark by its summation score.

More than zero: 9 minute

△: more than 6 minutes, less than 9 minutes

*: less than 6 minutes

According to the result of table 3, than the hard butter of comparative example 8,9 and 11～13, as the hard butter of the embodiment 7～12 of the invention process product, curing rate is fast, just can access sufficient hardness from preserving the 1st day.Comparative example 10 and 14 hard butter, abundant from preserving the 1st day hardness, but mouthful in to melt sense poor.In addition, the hard butter of embodiment 7～12, other each assessment item also has high level, the overall merit excellence.

(chocolate evaluation)

＜embodiment 13～18 and comparative example 15～21 〉

The hard butter that use is modulated in embodiment 1～6 and comparative example 1～7, according to the method for general manufacturing chocolate-like, chocolate with the cooperation modulation of table 4.The chocolate mould NO.72 that chocolate mould uses Tanaka's system type Co., Ltd. to make.Result of the test is preserved in expression in table 5.Assessment item, evaluation method and evaluation criterion are carried out during with above-mentioned hard butter equally.But, estimate according to the metewand of following hardness.

(hardness (rerum natura))

Zero: fracture strength is more than the 30N

△: fracture strength is that 27N is above, not enough 30N

*: the not enough 27N of fracture strength

Table 4

Grease (%)	34?
		Cocoa power (%)	8.5?
Lecithin (%)	0.5?
		Granulated sugar (%)	45?
Skimmed milk power (%)	12?

According to the result of table 5, than the chocolate of comparative example 15～21, as the chocolate of the embodiment 13～18 of the invention process product, each assessment item has high level.Overall merit is also excellent.Particularly about hardness, in the chocolate of comparative example 15,16,18,20 and 21, can not obtain sufficient hardness on the 1st day, but the chocolate of embodiment just can obtain sufficient hardness at the 1st day, the curing rate aspect is very excellent.The chocolate of comparative example 17 and comparative example 19, abundant from preserving the 1st day hardness, feel poor but melt in the mouth.

＜embodiment 19,20 and comparative example 22～24 〉

Use the hard butter of modulation in embodiment 1,2, the comparative example 1,2 and 4,, use chocolate with the cooperation modulation coating of table 4 according to the method for general manufacturing chocolate-like.The coating of modulation with chocolate temperature adjustment to 38 ℃, is coated with cover 7～9g at biscuit (goods title: マリ one/Morinaga Seiki Co., Ltd, diameter 6cm) all surfaces, modulates sample.Result of the test is preserved in expression in table 6.Gloss, be clamminess, mouthful in melt the evaluation method and the evaluation criterion of sense, local flavor and overall merit, carry out equally during with above-mentioned hard butter.About hardness,, carry out according to method and benchmark in following expression with the mouthfeel evaluation.

Use the hardness judgment standard of the mouthfeel generation of sample by evaluation in following expression.The evaluation of sample is preserved the evaluation of back the 1st day and the 5th day.

(hardness (mouthfeel))

Eat by 5 professional judging panels, according to the judgment standard of following expression, the hardness of assess sample chocolate.

Zero: feel when chewing that chocolate chewiness is strong

△: feel when chewing that chocolate chewiness weakens slightly

*: feel when chewing that chocolate does not have chewiness

Table 6

Assessment item	Embodiment 19	Embodiment 20	Embodiment 22	Embodiment 23	Embodiment 24
						Gloss	○?	○?	△?	△?	△?
Being clamminess property	○?	○?	△?	△?	△?
						Melt sense in mouthful	○?	○?	○?	○?	△?
Local flavor	○?	○?	○?	○?	○?
						Hardness (mouthfeel) (the 1st day)	○?	○?	×?	×?	△?
Hardness (mouthfeel) (the 5th day)	○?	○?	×?	△?	△?
						Add up to score	12?	12?	6?	7?	7?
Overall merit	○?	○?	△?	△?	△?

According to the result of table 6, than the coating chocolate of comparative example 22～24, use as the embodiment 19 of the invention process product and the coating chocolate of embodiment 20, curing rate is fast, just can access sufficient hardness from preserving the 1st day.In addition, have high level in other each assessment item, overall merit is also excellent.

Below, according to embodiment F 1～F17 explanation hard butter F and chocolate-like F.

(modulation of grease F-A and F-B)

In the raw oil material 3500g that table is put down in writing among the F1, add sodium methoxide 7g as catalyst, 80 ℃ carry out random ester exchange in 30 minutes after, wash/decolour/deodorization according to usual method, obtain grease F-A and F-B.

(modulation of grease F-C)

The raw oil material that table is put down in writing among the F1 decolours/deodorization according to usual method after 80 ℃ of fusions, obtains grease F-C.

(modulation of grease F-D)

In the raw oil material 3500g that table is put down in writing among the F1, add sodium methoxide 7g as catalyst, 80 ℃ carry out random ester exchange in 30 minutes after, use Raney nickel 35g and methionine 3.5g to carry out hydrogenation, carry out deodorization according to usual method, obtain grease F-D.

The aliphatic acid that is illustrated in the grease that uses in grease F-A～F-D and other following examples in table F1 is formed, triglycerides is formed and the rising fusing point.

Table F1

＜embodiment F 1 〉

In 99.5 parts of grease F-A, add 0.5 part constitute that carbon number in the aliphatic acid is that 16 aliphatic acid is 30%, carbon number is that 18 aliphatic acid is 69%, other aliphatic acid be 1% and HLB be 1 sucrose fatty ester (RYOTO sucrose ester S-170, Mitsubishi-kagaku Foods Corp.), thereby make its fusion obtain even fat or oil composition with about 80 ℃, use refrigerator (emulsification muller, smart device Industrial Co., Ltd rubs more) be cooled to 15 ℃, after preserving 1 day with 30 ℃, (5 ℃) were preserved 1 day in refrigerator, the modulation hard butter.

＜embodiment F 2 〉

In 99.5 parts of grease F-B, add 0.5 part with the identical sucrose fatty ester that in embodiment 1, uses, obtain even fat or oil composition, use with the same method of embodiment 1 record and modulate hard butter.

＜embodiment F 3 〉

In 99.5 parts of above-mentioned grease F-A, add 0.5 part constitute that carbon number in the aliphatic acid is that 16 aliphatic acid is 79%, carbon number is that 18 aliphatic acid is 20%, other aliphatic acid be 1% and HLB be 1 sucrose fatty ester (RYOTO sucrose ester P-170, Mitsubishi-kagaku Foods Corp.), obtain becoming even fat or oil composition, use same method modulation hard butter with embodiment F 1 record.

＜embodiment F 4 〉

In 99.5 parts of above-mentioned grease F-A, add 0.5 part constitute that carbon number in the aliphatic acid is that 16 aliphatic acid is 44%, carbon number is that 18 aliphatic acid is 55%, other aliphatic acid be 1% and HLB be 3 fatty acid glyceride (SunSoft Q-1810S, Taiyo Kagaku Co., Ltd.), thereby make its fusion obtain even fat or oil composition with about 80 ℃, use same method modulation hard butter with embodiment F 1 record.

＜embodiment F 5 〉

In 99.5 parts of above-mentioned grease F-A, add 0.5 part constitute that carbon number in the aliphatic acid is that 16 aliphatic acid is 49%, carbon number is that 18 aliphatic acid is 50%, other aliphatic acid be 1% and HLB be 2 sorbitan fatty acid esters (EMAZOL S-30V, Kao Corp), thereby make its fusion obtain even fat or oil composition with about 80 ℃, use same method modulation hard butter with embodiment F 1 record.

＜Comparative Example F 1 〉

With 100 parts of above-mentioned grease F-A with 80 ℃ of fusions after, use same method modulation hard butter with embodiment F 1 record.

＜Comparative Example F 2 〉

In 99.5 parts of above-mentioned grease F-A, add 0.5 part constitute that carbon number in the aliphatic acid is that 16 aliphatic acid is 31%, carbon number is that 18 aliphatic acid is 68%, other aliphatic acid be 1% and HLB be 5 sucrose fatty ester (RYOTO sucrose ester S-570, Mitsubishi-kagaku Foods Corp.) thus obtain even fat or oil composition, use same method modulation hard butter with embodiment F 1 record.

＜Comparative Example F 3 〉

Obtain even fat or oil composition thereby in 99.5 parts of above-mentioned grease F-C, add 0.5 part with used identical sucrose fatty ester in embodiment F 1, use with the same method of embodiment F 1 record and modulate hard butter.

＜Comparative Example F 4 〉

In 98 parts of above-mentioned grease F-A, add 2 parts of complete fixed oils of high erucic acid vegetable seed (IV=1) thus obtain even fat or oil composition, use same method modulation hard butter with embodiment F 1 record.

＜Comparative Example F 5 〉

At 99.5 parts of coconut hardened oils (IV=1) thus in add 0.5 part and obtain even fat or oil composition with used identical sucrose fatty ester in embodiment F 1, use with the same method of embodiment F 1 record and modulate hard butter.

＜Comparative Example F 6 〉

With 100 parts of above-mentioned grease F-D with 80 ℃ of fusions after, use same method modulation hard butter with embodiment F 1 record.

＜Comparative Example F 7 〉

Obtain even fat or oil composition thereby in 90 parts of above-mentioned grease F-A, add 10 parts with used identical sucrose fatty ester in embodiment F 1, use with the same method of embodiment F 1 record and modulate hard butter.

＜Comparative Example F 8 〉

At 99.5 parts of palm sorting oil (IV=35) thus in add 0.5 part and obtain even fat or oil composition with used identical sucrose fatty ester in embodiment F 1, use with the same method of embodiment F 1 record and modulate hard butter.

＜Comparative Example F 9 〉

In 98 parts of above-mentioned grease F-A, add 2 parts of soybean lecithins (lecithin DX, day clear OILLIO society) thus obtain even fat or oil composition, use same method modulation hard butter with embodiment F 1 record.

The hard butter of expression embodiment F 1～F5, Comparative Example F 1～F9 cooperates, adds in table 2 emulsifying agent and HLB value and rising fusing point.

(rising Measurement of melting point method)

The rising fusing point of grease and hard butter and above-mentionedly similarly measure.

(evaluation of hard butter)

＜embodiment F 6～F10 and Comparative Example F 10～F18 〉

Make, preserve, estimate each sample of the hard butter of embodiment F 1～F5 and Comparative Example F 1～F9 in the same manner with embodiment 7.In table F3, represent evaluation result.

According to the result of table 3, than the hard butter of Comparative Example F 10～F15, F17 and F18, implement the hard butter of the embodiment F 6～F10 of product as F of the present invention, curing rate is fast, begins in the 1st day just can access sufficient hardness from preserving.Comparative Example F 16, abundant from preserving the 1st day beginning hardness, feel poor but melt in the mouth.In addition, the hard butter of embodiment F 6～F10 has high level in other each assessment item, and overall merit is also excellent.

(chocolate evaluation)

＜embodiment F 11～F15 and Comparative Example F 19～F27 〉

Hard butter that use is modulated in embodiment F 1～F5 and Comparative Example F 1～F9 and embodiment 13 are similarly chocolate with the cooperation modulation of table F4, estimate.Result of the test is preserved in expression in table F5.

Table F4

According to the result of table 5, than the chocolate of Comparative Example F 19～F27, implement the chocolate of the embodiment F 11～F15 of product as F of the present invention, have high level about each assessment item, overall merit is excellence also.Particularly, in the chocolate of comparative example, except Comparative Example F 25, can not obtain sufficient hardness on the 1st day, but the chocolate of embodiment just can access sufficient hardness at the 1st day about hardness, very excellent aspect curing rate.About Comparative Example F 25, abundant from preserving the 1st day hardness, feel poor but melt in the mouth.

＜embodiment F 16, F17 and Comparative Example F 28～F30 〉

Chocolate that use is modulated in embodiment F 1, F2, Comparative Example F 1, F2 and F4 and embodiment 19 similarly use chocolate with the cooperation modulation coating of table F4, estimate.Result of the test is preserved in expression in table F6.

Table F6

Assessment item	Embodiment F 16	Embodiment F 17	Comparative Example F 28	Comparative Example F 29	Comparative Example F 30
						Gloss	○?	○?	△?	△?	△?
Being clamminess property	○?	○?	△?	△?	△?
						Melt sense in mouthful	○?	○?	○?	○?	△?
Local flavor	○?	○?	○?	○?	○?
						Hardness (mouthfeel) (the 1st day)	○?	○?	×?	×?	△?
Hardness (mouthfeel) (the 5th day)	○?	○?	×?	△?	△?
						Add up to score	12?	12?	6?	7?	7?
Overall merit	○?	○?	△?	△?	△?

According to the result of table 6, than the chocolate of Comparative Example F 28～F30, implement the embodiment F 16 of product and the coating chocolate of F17 as F of the present invention, curing rate is fast, just can access sufficient hardness from preserving beginning in the 1st day.In addition, have high level in other each assessment item, overall merit is also excellent.

Claims

1. hard butter is characterized in that:

Contain fat or oil composition, this fat or oil composition contains following fat A and grease B, all in the formation aliphatic acid of grease, trans unrighted acid is below the 5 quality %, and the mass ratio of the composition c among composition a in the fat A and composition b and the grease B is c/a+b=0.001～0.3, wherein

2. hard butter as claimed in claim 1 is characterized in that:

Described fat A is carried out ester exchange reaction with glyceryl laurate ester quasi-grease and non-glyceryl laurate ester quasi-grease and is obtained.

3. hard butter as claimed in claim 1 or 2 is characterized in that:

The rising fusing point of described hard butter is more than 32 ℃.

4. hard butter as claimed in claim 1 or 2 is characterized in that:

Containing HLB is below 5, and 90 quality % of formation aliphatic acid are above to be fatty acid ester nonionic emulsifier 0.01～5 quality % of carbon number in 12～18 scopes.

5. chocolate-like is characterized in that:

Use the described hard butter of claim 1.

6. chocolate-like is characterized in that:

Grease B:(3) constitutes in the aliphatic acid, saturated fatty acid is more than 95%, and carbon number is that the aliphatic acid more than 20 is below the 5 quality %, and in the triglycerides in (4) grease, the total carbon atom number that constitutes aliphatic acid is that the ratio of 50～54 triglycerides (composition c) is more than 80%.

7. chocolate-like as claimed in claim 6 is characterized in that:

8. chocolate-like is characterized in that:

The rising fusing point of the grease that is mixed by described fat A and described grease B in claim 6 or the 7 described chocolate-like is more than 32 ℃.

9. as claim 6 or 7 described chocolate-like, it is characterized in that:

Containing HLB is below 5, and 90 quality % of formation aliphatic acid are above to be fatty acid ester nonionic emulsifier 0.0034～1.7 quality % of carbon number in 12～18 scopes.

10. food is characterized in that:

Use each described chocolate-like in the claim 5～7.