CN102802429B - Fat and oil composition and chocolate products using same - Google Patents
Fat and oil composition and chocolate products using same Download PDFInfo
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- CN102802429B CN102802429B CN201180014675.6A CN201180014675A CN102802429B CN 102802429 B CN102802429 B CN 102802429B CN 201180014675 A CN201180014675 A CN 201180014675A CN 102802429 B CN102802429 B CN 102802429B
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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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- 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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- 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
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
Provided is a fat and oil composition for producing raw chocolate that curbs low-temperature bloom, particularly in chocolate products that contain seeds and nuts. This is achieved by using a fat and oil composition that has a specific triglyceride composition. The fat and oil composition comprises 15-40 mass % POP triglycerides, 20-35 mass % SOS triglycerides, 5-11 mass % POS triglycerides and 15-35 mass % liquefied fat and oil and the total content of XOX triglycerides (triglycerides that have oleic acid at position 2 and saturated fatty acids with 16 or more carbon atoms at positions 1 and 3), which includes the above-mentioned POP, SOS and POS triglycerides, is 62-80 mass %.
Description
Related application
The application is the application take Japanese patent application 2010-063608 as the priority of basic opinion Paris Convention, the full content that the application comprises the disclosed item of this Japanese patent application.
Technical field
The fat or oil composition using while the present invention relates to manufacture chocolate blank and adopt and used the chocolate blank of this fat or oil composition and the chocolate manufactured.
In addition, chocolate of the present invention is not limited by regulation in stipulations " the just competition stipulations relevant to the expression of chocolate-like " or rules, also comprise used be called as cocoa substitute fat grease not containing the chocolate-like processed food of cocoa composition.
Background technology
For the chocolate that is shaped to bulk, plate-like shape, in order not make chocolate blank dissolve and product deformation, often except cocoa butter, also to add the solid fat that fusing point is higher to manufacture.Think that this is probably the impact that is subject to following thing, that is, cannot carry out temperature control in the circulation stage, the situation that is exposed to high temperature is unrare.But in recent years, become possibility according to the kind of food in the dispensing of various temperature ranges.Do not need to worry to dissolve at chocolate blank of the stage of circulation, on the contrary in chocolate, become problem owing to being positioned over the low temperature frosting that low temperature occurs.
The generation of low temperature frosting often particularly becomes problem in the chocolate that has added the nuts and kernels such as almond, Queensland nut, fibert, peanut.Be added with the chocolate of nuts and kernels, sometimes between the contained fat of nuts and kernels and the contained fat of chocolate blank, grease occur and move, in this case, can cause the quality badness of goods.Nuts and kernels loses color and luster, turns white and becomes dry, becomes the mouthfeel of creak creak (crunch-crunch).On the other hand, there is frosting and reveal powder in chocolate blank as seen, tarnish, and the phenomenon that firmness change is such.
Due to such thing, therefore for chocolate, compared with heat resistance under high temperature, constantly require the frosting suppressing under low temperature to occur.In addition improved the mouth dissolubility sacrificing because of undue attention heat resistance, the food flavor of the chocolate blank good for mouth dissolubility, mouthfeel is soft is also improved.By the kind of the contained grease of chocolate blank is studied, thereby the inhibition of low temperature frosting, the various research such as food flavor of improvement chocolate are carried out.
Patent documentation 1 relates to the fat or oil composition of chocolate use.Its objective is, by use the fat or oil composition that contains specific triglycerides in chocolate, prevent and the migration (migration) of curing the compound cake that cake, nut, milk oils be combined into, bloom-inhibiting occurs.But, must use the fractionated oil of sal fat or sal fat, in industrial aspect, raw material supplying, quality are unstable.
Patent documentation 2 relates to soft chocolate-like fat or oil composition.Although can produce the soft chocolate of mouthfeel of frosting patience, particle patience, for having utilized the chocolate blank of softness of palm oil soft part, therefore be not suitable for bulk, tabular chocolate.
Prior art document
Patent documentation
Patent documentation 1: TOHKEMY 2001-131574
Patent documentation 2: TOHKEMY 2008-228641
Summary of the invention
Invent problem to be solved
The invention provides the fat or oil composition for the production of the chocolate blank of inhibition low temperature frosting.Particularly be provided for the fat or oil composition of the chocolate blank of producing the low temperature frosting that suppresses the chocolate that contains nuts and kernels.
For solving the method for problem
The discoveries such as present inventor, by using following fat or oil composition can suppress low temperature frosting in chocolate blank, described fat or oil composition has stipulated that (X is more than 16 saturated fatty acid of carbon number to the XOX type content of triglyceride in fat or oil composition, O is oleic acid) and composition, 1, 3-bis-palmityls-2-oleoyl glycerine (POP), 1, 3-distearyl-2-oleoyl glycerine (SOS), there is oleoyl and 1 at 2, 3 have the triglycerides (POS) of each 1 of palmityl and stearyl, and content and the composition thereof of liquid fat are stipulated.
, according to a form of the present invention, a kind of fat or oil composition is provided, POP type triglycerides (1 in fat or oil composition, 3-bis-palmityls-2-oleoyl glycerine, below being also recited as POP) content is 15～40 quality %, SOS type triglycerides (1, 3-distearyl-2-oleoyl glycerine, below being also recited as SOS) content is 20～35 quality %, POS type triglycerides (has oleoyl and 1 at 2, 3 have the triglycerides of each 1 of palmityl and stearyl, below being also recited as POS) content is 5～11 quality %, liquid fat content is 15～35 quality %, and, comprise above-mentioned POP, SOS, the XOX type triglycerides of POS (is combined with oleic acid at 2, 1, 3 are combined with the triglycerides of more than 16 saturated fatty acid of carbon number) total content be 62～80 quality %.
According to another form of the present invention, above-mentioned fat or oil composition is provided, wherein, aforesaid liquid grease is included in 1,2,3 and is all combined with the triglycerides (UUU type triglycerides) of more than 16 unrighted acid of carbon number and is combined with more than 16 saturated fatty acid of carbon number and at 2,3 triglycerides (XUU type triglycerides) that are combined with more than 16 unrighted acid of carbon number, the triglycerides ratio of the UUU/ (XUU+UUU) in aforesaid liquid grease is 0.08～0.15 at 1.
According to another form of the present invention; above-mentioned fat or oil composition is provided; wherein; SOA type triglycerides in fat or oil composition (have oleoyl and at 1,3 triglycerides with each 1 of stearyl and eicosane acyl group (Arachidoyl) at 2, below be also recited as SOA) content is below 1.5 quality %.
According to another form of the present invention, above-mentioned fat or oil composition is provided, wherein, iodine number is 26.0～53.0.
According to another form of the present invention, provide the chocolate blank that contains above-mentioned fat or oil composition.
According to another form of the present invention, provide the chocolate that has used above-mentioned chocolate blank.
According to another form of the present invention, provide the chocolate that is added with nuts and kernels being mixed by above-mentioned chocolate blank and nuts and kernels.
According to another form of the present invention, provide the low temperature frosting inhibition method of the chocolate blank that has used above-mentioned fat or oil composition.
According to another form of the present invention, provide the low temperature frosting inhibitor that has used above-mentioned fat or oil composition.
The effect of invention
Use the chocolate blank of fat or oil composition of the present invention can suppress low temperature frosting.In addition,, compared with bulk in the past, tabular chocolate, become the soft finished product of mouthfeel.In can maintaining the hardness of bulk, plate-like shape and keeping clickly (snap) property, there is appropriate flexibility.Except be shaped to bulk, tabular, be also suitable for smearing (coating) purposes.
In this chocolate blank, add the chocolate of nuts and kernels can emphasize the mouthfeel of the creak of nuts and kernels.This collar extension dissolubility is good, and the performance of the fragrance therefore curing is also good.Owing to can suppressing low temperature frosting, therefore can not damage the tooth sense of nuts and kernels, the color and luster of chocolate blank, can keep manufacturing initial good hardness and outward appearance.
The specific embodiment
definition, analysis
In the present invention, the triglycerides in grease, refers to the material that has in 1 molecule glycerine ester and be combined with the structure of 3 molecules of fatty acids.1,2,3 of triglycerides is the position that represents to be combined with aliphatic acid.In addition, as the abbreviation of the formation aliphatic acid of triglycerides, use hereinafter to be referred as.X: more than 16 saturated fatty acid of carbon number, P: hexadecanoic acid, S: stearic acid, A: arachidic acid, U: more than 16 unrighted acid of carbon number, O: oleic acid.The analysis of Triglycerides can be used gas chromatography (according to JAOCS, vol70,11,1111-1114 (1993)) and silver ion post-HPLC method (according to J.High Resol.Chromatogr., 18,105-107 (1995)) carry out.The analysis of the formation aliphatic acid of grease can be used gas chromatography (according to AOCS Ce1f-96) to carry out.Iodine number can be measured by Wijs method according to benchmark grease analytical test method (2.3.4.1-1996).
About fat or oil composition of the present invention, describe in order below.
Fat or oil composition of the present invention is the fat or oil composition that low temperature frosting suppresses use, it is characterized in that, contain at 2 and be combined with oleic acid and at 1,3 XOX type triglycerides that is combined with more than 16 saturated fatty acid of carbon number (following, to be also recited as XOX).The content of XOX type triglycerides is 62～80 quality % in fat or oil composition.Be preferably 62～79 quality %, more preferably 62～75 quality %.If 1,3 at XOX is combined with more than 16 saturated fatty acid of carbon number, can be not necessarily in conjunction with identical saturated fatty acid.Carbon number at the saturated fatty acid of 1,3 combination is preferably 16～26, and more preferably 16～22, most preferably be 16～20.
Fat or oil composition of the present invention, it is characterized in that, as one of XOX type triglycerides, contain at 2 and be combined with oleic acid and at 1,3 POP type triglycerides (1 that is combined with hexadecanoic acid, 3-bis-palmityls-2-oleoyl glycerine, below is also recited as POP).POP content in fat or oil composition is 15～40 quality %.Be preferably 20～38 quality %, more preferably 20～30 quality %.
Fat or oil composition of the present invention, it is characterized in that, as one of XOX type triglycerides, contain at 2 and be combined with oleic acid and be combined with stearic SOS type triglycerides (1 at 1,3,3-distearyl-2-oleoyl glycerine, below is also recited as SOS).SOS content in fat or oil composition is 20～35 quality %.Be preferably 25～35 quality %, more preferably 28～35 quality %.
Fat or oil composition of the present invention; it is characterized in that; as one of XOX type triglycerides, contain POS type triglycerides (there is oleoyl and at 1,3 triglycerides with each 1 of palmityl and stearyl at 2, below be also recited as POS).The POS content of fat or oil composition is 5～11 quality %.Be preferably 7～10.4 quality %, more preferably 7～10 quality %.
If in fat or oil composition as XOX, the POP of Triglyceides, SOS, POS in above-mentioned scope, use fat or oil composition of the present invention and the chocolate blank manufactured can suppress low temperature frosting.In addition, can give bulk, required appropriate hardness and mouthful dissolubility of tabular moulding.
Fat or oil composition of the present invention, as one of XOX type triglycerides, preferably contains SOA type triglycerides (have oleoyl and at 1,3 triglycerides with each 1 of stearyl and eicosane acyl group at 2, below be also recited as SOA).The SOA content of fat or oil composition is preferably below 1.5 quality %, and more preferably 0.1～1.5 quality %, most preferably is 0.1～1.0 quality %.If SOA is in above-mentioned scope, the curing rate of grease rises, the operability when manufacture that therefore can further improve chocolate blank.A is arachidic acid.In addition eicosane acyl group is arachidic acid residue.
Liquid fat content in fat or oil composition is 15～35 quality %.Be preferably 17～30 quality %, more preferably 22～30 quality %.The chocolate blank of manufacturing if liquid fat content, in this scope, uses fat or oil composition of the present invention can be given appropriate flexibility.In addition putting on the skin the open property of the chocolate blank when smearing becomes good.
So-called liquid fat in the present invention, refers to the total amount in 1 molecule with the triglycerides of 2 above two keys.The Triglycerides of the contained liquid fat of fat or oil composition of the present invention is for for example, PLP, POO, PLS, POL, PLL, SOO, SLS, OOO, SOL, OOL.P is hexadecanoic acid, and L is linoleic acid, and O is oleic acid, and S is stearic acid.
In above-mentioned liquid fat, preferably be contained in 1,2,3 and be all combined with the triglycerides (UUU type triglycerides) of more than 16 unrighted acid of carbon number and be combined with more than 16 saturated fatty acid of carbon number and at 2,3 triglycerides (XUU type triglycerides) that are combined with more than 16 unrighted acid of carbon number at 1.In above-mentioned fat or oil composition, the content of UUU type triglycerides is preferably 0.3～5.0 quality %, more preferably 0.7～4.0 quality %, more preferably 1.0～3.0 quality %.In addition, in above-mentioned fat or oil composition, the content of XUU type triglycerides is preferably 4.0～26 quality %, more preferably 6.0～24 quality %, more preferably 8.5～22 quality %.
In addition the triglycerides ratio of the UUU/ (XUU+UUU) of fat or oil composition preferred liquid grease of the present invention is 0.08～0.15.More preferably 0.09～0.12.U is more than 16 unrighted acid of carbon number.The carbon number of unrighted acid is preferably 16～26, and more preferably 16～22, most preferably be 16～20.X is more than 16 saturated fatty acid of carbon number.The carbon number of saturated fatty acid is preferably 16～26, and more preferably 16～22, most preferably be 16～20.For example, SOL is XUU, and OOO is UUU.If the triglycerides of UUU/ (XUU+UUU), than in this scope, can suppress low temperature frosting.The grease that can suppress in addition between nuts and kernels and chocolate blank moves.
Fat or oil composition of the present invention, as long as meet constitutive requirements of the present invention, can use any glyceride stock, processing method.Can use natural oil raw material with single product, also can be by two or more raw material blending.In addition, can be for having implemented the grease after the processing such as classification, ester exchange, hydrogenation.As fat or oil composition of the present invention preferred oil fat raw material used, can enumerate such as palm fractionated oil, shea butter stearin, sal fat stearin, be rich in the grease of the XOX type triglycerides of manufacturing by ester exchange etc.
Palm fractionated oil can use by palm oil being carried out to the olein portion (liquid portion) that dry classification or solvent classification or emulsification classification obtain, two sides of stearin portion (solid fat portion).The palmitic middle fusing point portion such as the olein portion that further palm stearines portion classification is gone out, the stearin portion that further palm olein portion classification is gone out can be used as the supply source of the contained XOX type triglycerides of fat or oil composition of the present invention.
In addition, the olein portion that palm olein portion, further 2 stages classification or the classification of 3 stages go out, can be used as the supply source of the contained liquid fat of fat or oil composition of the present invention.As the supply source of the contained liquid fat of fat or oil composition of the present invention (having the triglycerides of 2 above two keys in 1 molecule), the preferably soft oil of these palm classifications.
The grease that is rich in XOX type triglycerides can be manufactured by following method: for example use grease and ethyl stearte, the ethyl palmitates etc. such as the high oleic sunflower oil many at 2 oleic acid of triglycerides, use has 1,3 optionally enzyme preparation, carries out ester exchange reaction by known method.Point get middle fusing point portion by classification, thereby the concentration of XOX type triglycerides improves, and therefore can be used as the applicable supply source of fat or oil composition of the present invention.
In fat or oil composition of the present invention, preference coordinates the grease that is rich in the XOX type triglycerides obtaining by ester exchange as ratio with 25～60 quality %, coordinate palmitic middle fusing point portion with the ratio of 10～60 quality %, coordinate the soft oil of palm classification with the ratio of 0～40 quality %.More preferably the grease that is rich in the XOX type triglycerides obtaining by ester exchange is 35～55 quality %, and palmitic middle fusing point portion is 15～40 quality %, and the soft oil of palm classification is 5～35 quality %.The grease that is most preferably rich in the XOX type triglycerides obtaining by ester exchange is 35～50 quality %, and palmitic middle fusing point portion is 15～30 quality %, and the soft oil of palm classification is 10～35 quality %.
The iodine number of fat or oil composition of the present invention is preferably 26.0～53.0, and more preferably 33.0～48.0, more preferably 40.5～44.0.If iodine number, in above-mentioned scope, can suppress low temperature frosting.The grease that can suppress in addition between nuts and kernels and chocolate blank moves.
In fat or oil composition of the present invention, except the grease of previously having enumerated, as long as meet constitutive requirements of the present invention, can also use any glyceride stock.For example, can from the animal and plant fats such as soybean oil, rapeseed oil, palm oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, sesame oil, olive oil, tallow, lard, butterfat or their processing grease, select more than a kind and use.
Fat or oil composition of the present invention is conventionally containing the composition beyond grease, but only otherwise damage effect of the present invention, can add on a small quantity the composition beyond grease.These compositions are preferably the oil-soluble composition that is dissolved in grease, for example can enumerate emulsifying agent, antioxidant, spices etc.Their addition is preferably and is less than 5 quality % with respect to fat or oil composition, is more preferably less than 3 quality %, is more preferably less than 1 quality %.
Chocolate blank of the present invention refers to and uses fat or oil composition of the present invention as raw-material material.In addition be not also contained in chocolate blank of the present invention containing the chocolate-like blank of cocoa composition.Except using fat or oil composition of the present invention, can adopt common chocolate blank raw material, manufacture method used.
The raw material that use as chocolate blank of the present invention, as long as be food materials used while conventionally manufacturing chocolate blank, can unrestrictedly use.For example can enumerate the processed goods of the dairy products such as grease (butter oil, cocoa butter (cocoa butter), cocoa substitute fat etc.) beyond the carbohydrates such as granulated sugar, powder syrup, fat or oil composition of the present invention, skimmed milk power, whole milk powder, coffee powder, cocoa mass, cocoa power, starch, vegetables, fruit etc.
About additive, also as long as common chocolate blank additive used, can use in the degree of not damaging effect.Can enumerate emulsifying agent, antioxidant, colouring agent, spices etc.
The content of the fat or oil composition of the present invention in chocolate blank of the present invention is 3～50 quality % in chocolate blank, is preferably 5～40 quality %, most preferably is 7～20 quality %.
In chocolate blank of the present invention and with the grease beyond fat or oil composition of the present invention, be preferably the compound lard with cocoa butter.About the blank that contains cocoa butter, the use amount of cocoa butter is more than 3 quality % in chocolate blank, more than being preferably 10 quality %, more than most preferably being 18 quality %.The mixing ratio of cocoa butter and fat or oil composition of the present invention is 5～90:10～95, is preferably 10～80:20～90, most preferably is 30～60:40～70.
Chocolate blank of the present invention can be manufactured by the usual method of manufacturing chocolate blank.The fat or oil composition of the application of the invention, can become the method for low temperature frosting that suppresses chocolate blank.General chocolate blank, after mixed raw material, refining (refining) by adopting roll-in to carry out, grinds the operation of mixing (conching), temperature adjustment (tempering), filling molding and manufactures.
Chocolate blank of the present invention can blended nut class be manufactured the chocolate that is added with nuts and kernels.The so-called nuts and kernels of the present invention, refers to the nut fruitses such as almond that japanese food standard nutrient component meter records, Queensland nut, fibert, peanut, sesame.Nuts and kernels is preferably kernel through curing, peelled off the kernel of thin skin, the kernel after processing such as fritter.In order to give nuts and kernels distinctive tooth sense to chocolate blank, nuts and kernels is not pasty state, and preferably retains shape.The addition of nuts and kernels is preferably 5～50 quality % in the chocolate that is added with nuts and kernels, and more preferably 10～45 quality %, most preferably are 20～40 quality %.
Low temperature frosting inhibitor of the present invention has used fat or oil composition of the present invention.About the Triglycerides of this fat or oil composition, as explained above.By be used in conjunction with the low temperature frosting inhibitor of the fat or oil composition with above-mentioned Triglycerides in the grease of chocolate blank, can suppress the generation of low temperature frosting.
Low temperature frosting inhibitor of the present invention preferably in chocolate blank preferably with 3～50 quality %, more preferably with 5～40 quality %, further preferably with 7～20 quality % coordinate.
Embodiment
Next, enumerate embodiment and comparative example, illustrate in greater detail the present invention, but the present invention is not subject to these embodiment and any restriction of comparative example.
Hereinafter so-called " % ", without special record in the situation that, represents quality %.
(manufacture of fat or oil composition)
High oleic sunflower oil and ethyl stearte are carried out to ester exchange by 1,3 location specific lipase, to react in conjunction with stearic mode 1 or 3 of triglycerides.By this ester-exchanged oil is carried out to classification, manufacture the SOS-FAT (day clear ォ イ リ ォ グ Le one プ Co., Ltd.: make society in) that SOS type triglyceride concentration has improved.
Then mix fusing point portion in SOS-FAT and palm oil (day clear ォ イ リ ォ グ Le one プ Co., Ltd.: system in society), palm oil soft part (day clear ォ イ リ ォ グ Le one プ Co., Ltd.: system in society), shea butter stearin (day clear ォ イ リ ォ グ Le one プ Co., Ltd.: system in society) with various ratios, obtain fat or oil composition, embodiment 1～6 and comparative example 1～3 as table 1,2.Constituent analysis is undertaken by GLC method.
Table 1
Table 2
In addition, for the iodine number of the fat or oil composition of the embodiment 1～6 by above-mentioned manufacture and comparative example 1～3, according to benchmark grease analytical test method (2.3.4.1-1996), measure by Wijs method.Measurement result as shown in Table 3, 4.
[table 3]
| [table 3] | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 |
| Iodine number | 36.3 | 40.6 | 37.6 | 41.1 | 43.0 | 41.0 |
[table 4]
| [table 4] | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Iodine number | 34.5 | 33.8 | 46.3 |
(evaluation of the curing rate of fat or oil composition)
Use by the embodiment 2 of above-mentioned manufacture and the fat or oil composition of embodiment 6, measure by the following method curing rate.Each fat or oil composition of complete melting is cooled to 30 ℃, adds seed crystal agent it is disperseed to become the mode of 0.5 quality %, be determined at when cooling in the tank of 20 ℃ through time solid fat content (SFC).Solid fat content is measured according to benchmark grease analytical test method (2.2.9-2003 solid fat content (NMR method)).In addition, so-called seed crystal agent, is the material working as the nuclei of crystallization during using chocolate solidified, is generally the grease of the V-type crystallization that comprises XOX type triglycerides.
Measurement result is as shown in table 5.Compared with the fat or oil composition of the fat or oil composition of embodiment 2 and embodiment 6, curing rate improves, and the operability therefore can make the manufacture of chocolate blank time improves.
[table 5]
| The SFC that [table 5] is 20 ℃ | Embodiment 2 | Embodiment 6 |
| 0 | 0.6 | 0.6 |
| 10 minutes | 20.7 | 10.9 |
| 20 minutes | 34.2 | 30.5 |
(chocolate blank cooperation)
[table 6]
| [table 6] chocolate blank coordinates | (%) |
| Cocoa butter | 7.0 |
| Fat or oil composition | 13.5 |
| Lecithin | 0.5 |
| Vanilla flavor | 0.05 |
| Cocoa mass | 20 |
| Whole milk powder | 14 |
| Icing Sugar | 44.95 |
| Add up to | 100 |
Cocoa butter: trade name: TC コ コ ア バ タ mono-, large eastern カ カ ォ Co., Ltd. system
Lecithin: trade name: レ シ チ Application DX, day clear ォ イ リ ォ グ Le one プ Co., Ltd. system
Cocoa mass: trade name: カ カ ォ マ ス QP-M, large eastern カ カ ォ Co., Ltd. system
Whole milk powder: four つ leaf dairy industry Co., Ltd. systems
(manufacture method of chocolate blank)
Use the fat or oil composition of embodiment 1～6, comparative example 1～3, manufacture according to conventional method with the cooperation of table 6, obtain chocolate blank.
(being added with the manufacture method of the chocolate of nuts and kernels)
In the chocolate blank 60% of table 6 after temperature adjustment, mix the peanut 40% after curing, and cooling curing, obtain being added with the chocolate of nuts and kernels.
(being added with the evaluation method of the chocolate of nuts and kernels)
By manufacture the chocolate that is added with nuts and kernels 20 ℃ of preservations, 1 week following project of post-evaluation.Evaluation result is as shown in table 7,8.
(1) frosting: Visual Confirmation chocolate has or not generation frosting.
The generation of 5 frostings of marking is invisible.And surface is glossy.
The generation of 4 frostings is invisible.
Although 3 frostings cannot clearly distinguish, surface is irregular as seen.
The generation of 2 visible frostings.
1 frosting occurs in the mode that covers chocolate entirety.
(2) food flavor: about the mouthfeel of chocolate and peanut, dietetic chocolate carries out sensory evaluation.About chocolate and peanut, as chocolate food flavor, peanut food flavor, as following, evaluate.
(chocolate food flavor)
The chocolate hardness keeping after just manufacture of scoring 5, mouthful dissolubility is good.
The appropriate hardness of 4 chocolate maintenance, mouthful dissolubility is good.
The deliquescing slightly of 3 chocolates, but mouthful dissolubility is good.
2 chocolate deliquescing, are clamminess and shape is easily collapsed.
1 chocolate deliquescing, is difficult to keep shape.
(peanut food flavor)
The mouthfeel of the creak creak after 5 peanuts of marking keep just manufacturing, feels aromatic local flavor.
4 peanuts keep appropriate hardness, feel aromatic local flavor.
Although the creak creak slightly of 3 peanuts, or be slightly soft hardness,
But feel the distinctive local flavor of nut.
The deliquescing slightly of 2 peanuts, invisible color and luster, fragrance is few.
1 peanut is the hardness of creak creak, and color gonorrhoea, imperceptible fragrance.
(being added with the evaluation result of the chocolate of nuts and kernels)
[table 7]
[table 8]
(the biscuit blank that is added with nut coordinates)
[table 9]
| [table 9] biscuit blank coordinates | (g) |
| Margarine | 140 |
| Berry sugar | 90 |
| Shell egg | 50 |
| Spices | 0.2 |
| Almond (curing) | 100 |
| Self-raising flour | 200 |
| Baking powder | 2 |
Margarine: trade name: day clear ロ イ ヤ Le シ ヤ mono-プ 210FB
Day is ォ イ リ ォ グ Le one プ Co., Ltd. system clearly
Baking powder: trade name: ア イ コ Network ベ mono-キ Application グ パ ウ ダ mono-, patriotic Industry Co., Ltd system
(being added with the manufacture method of the biscuit of nut)
The biscuit blank of table 9 is adjusted to blank according to sugar and oil mix method (sugar batter method), cut apart and be shaped to after 20g, in the baking oven of 170 ℃, toast.
(chocolate is smeared the manufacture method of biscuit)
On the biscuit of the table 9 by above-mentioned baking, after the chocolate blank of temperature adjustment embodiment 7～12, comparative example 4～6, on the biscuit that is added with nut, smear chocolate, obtain chocolate.
(chocolate is smeared the evaluation method of biscuit)
Smear biscuit for the chocolate of manufacturing, evaluate following project to (1) operability with 20 ℃ of (2) frostings of preserving after 1 week.Evaluation result is as shown in table 10,11.
(1) operability: operability when chocolate is smeared is evaluated.
The chocolate blank of scoring A evenly and unfertile land put on the skin open, dry wet degree is good.
The chocolate blank of B is put on the skin opened equably, and dry wet degree is good.
Putting on the skin the open property of the chocolate blank of C is poor.Or it is poor to put out good but dry wet degree on the skin.
(2) frosting: Visual Confirmation chocolate has or not generation frosting.
The generation of 5 frostings of marking is invisible.And surface is glossy.
The generation of 4 frostings is invisible.
Although 3 frostings cannot clearly distinguish, surface is irregular as seen.
The generation of 2 frostings is visible.
1 frosting occurs in the mode that covers chocolate entirety.
(chocolate is smeared the evaluation result of biscuit)
[table 10]
| [table 10] | Embodiment 13 | Embodiment 14 | Embodiment 15 | Embodiment 16 | Embodiment 17 | Embodiment 18 |
| Chocolate blank | Embodiment 7 | Embodiment 8 | Embodiment 9 | Embodiment 10 | Embodiment 11 | Embodiment 12 |
| Operability | B | A | B | A | A | A |
| Frosting | 3 | 4 | 3 | 5 | 5 | 4 |
[table 11]
| [table 11] | Comparative example 7 | Comparative example 8 | Comparative example 9 |
| Chocolate blank | Comparative example 4 | Comparative example 5 | Comparative example 6 |
| Operability | C | C | C |
| Frosting | 2 | 2 | 4 |
Claims (8)
1. a fat or oil composition, in fat or oil composition 1, 3-bis-palmityls-2-oleoyl glycerine is that POP type content of triglyceride is 15～40 quality %, 1, 3-distearyl-2-oleoyl glycerine is that SOS type content of triglyceride is 20～35 quality %, there is oleoyl and 1 at 2, 3 triglycerides with each 1 of palmityl and stearyl are that POS type content of triglyceride is 7～10.4 quality %, liquid fat content is 15～35 quality %, and, comprise described POP type, SOS type and POS type triglycerides be combined with oleic acid at 2, 1, the total content that 3 triglycerides that are combined with more than 16 saturated fatty acid of carbon number are XOX type triglycerides is 62～80 quality %,
Described liquid fat is included in 1,2,3 triglycerides that is all combined with more than 16 unrighted acid of carbon number to be UUU type triglycerides and to be combined with more than 16 saturated fatty acid of carbon number and to be XUU type triglycerides at 2,3 triglycerides that are combined with more than 16 unrighted acid of carbon number at 1
Triglycerides ratio in described liquid fat, UUU type/(XUU type+UUU type) is 0.08～0.15.
2. fat or oil composition according to claim 1, thering is oleoyl and be that SOA type content of triglyceride is below 1.5 quality % at 1,3 triglycerides with each 1 of stearyl and eicosane acyl group at 2 in fat or oil composition.
3. fat or oil composition according to claim 1 and 2, the iodine number of described fat or oil composition is 26.0～53.0.
4. a chocolate blank, the fat or oil composition described in its any one that contains claim 1～3.
5. a chocolate, has wherein used chocolate blank claimed in claim 4.
6. be added with a chocolate for nuts and kernels, it is mixed by chocolate blank claimed in claim 4 and nuts and kernels.
7. the low temperature frosting inhibition method of a chocolate blank, it has used the fat or oil composition described in any one of claim 1～3.
8. a low temperature frosting inhibitor, has wherein used the fat or oil composition described in any one of claim 1～3.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010-063608 | 2010-03-19 | ||
| JP2010063608 | 2010-03-19 | ||
| PCT/JP2011/055950 WO2011115063A1 (en) | 2010-03-19 | 2011-03-14 | Fat and oil composition and chocolate products using same |
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| Publication Number | Publication Date |
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| CN102802429A CN102802429A (en) | 2012-11-28 |
| CN102802429B true CN102802429B (en) | 2014-07-09 |
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| JP (1) | JP5758377B2 (en) |
| KR (1) | KR101821399B1 (en) |
| CN (1) | CN102802429B (en) |
| MY (1) | MY163414A (en) |
| WO (1) | WO2011115063A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CA2853526C (en) | 2011-11-02 | 2015-05-05 | Shigeki Mizushima | Oil or fat composition, chocolate and combined confectionery |
| JP5901345B2 (en) * | 2012-02-27 | 2016-04-06 | 日清オイリオグループ株式会社 | Chocolate for frozen dessert |
| US20150004299A1 (en) * | 2012-02-29 | 2015-01-01 | Meiji Co., Ltd. | Baked confectionery and method for manufacturing same |
| AU2013241342B2 (en) | 2012-03-30 | 2015-12-24 | Fuji Oil Holdings Inc. | Oil or fat composition and chocolate |
| JP6004739B2 (en) * | 2012-05-17 | 2016-10-12 | 日清オイリオグループ株式会社 | Chocolate for frozen dessert |
| MY164818A (en) * | 2012-08-29 | 2018-01-30 | Nisshin Oillio Group Ltd | Combined confectionery |
| JP6313554B2 (en) * | 2013-07-29 | 2018-04-18 | 日清オイリオグループ株式会社 | chocolate |
| KR20160037178A (en) * | 2013-07-29 | 2016-04-05 | 닛신 오일리오그룹 가부시키가이샤 | Chocolate and hard butter |
| AU2014313545B2 (en) * | 2013-09-02 | 2017-08-10 | The Nisshin Oillio Group, Ltd. | Chocolate |
| EP3042569B1 (en) * | 2013-09-06 | 2019-11-13 | The Nisshin OilliO Group, Ltd. | Chocolate |
| KR102326144B1 (en) * | 2013-12-19 | 2021-11-12 | 닛신 오일리오그룹 가부시키가이샤 | Fat |
| JP5940612B2 (en) * | 2014-08-27 | 2016-06-29 | ニッシン グローバル リサーチ センター エスディエヌ ビーエイチディー | Oil composition and chocolate |
| EP3305085B1 (en) * | 2015-05-28 | 2019-12-04 | The Nisshin OilliO Group, Ltd. | Chocolate |
| BR112019024991A2 (en) * | 2017-05-30 | 2020-06-16 | Aak Ab | PASTA TO FORM AN EDIBLE PRODUCT, VEGETABLE FAT, EDIBLE FOOD PRODUCT, METHOD TO PREPARE A PASTA, PROCESS TO FORM AN EDIBLE PRODUCT, AND, USE OF A PASTA AND FAT COMPOSITION. |
| JP6509398B2 (en) * | 2018-03-23 | 2019-05-08 | 日清オイリオグループ株式会社 | chocolate |
| CN111357832B (en) * | 2018-12-25 | 2023-04-07 | 丰益(上海)生物技术研发中心有限公司 | Chocolate-flavored margarine and preparation method thereof |
| WO2021181931A1 (en) * | 2020-03-11 | 2021-09-16 | 不二製油グループ本社株式会社 | Oil or fat for chocolate products which is suitable for complex confections |
| JP7460277B2 (en) * | 2020-03-26 | 2024-04-02 | 日清オイリオグループ株式会社 | chocolate |
| CN114521595A (en) * | 2020-11-23 | 2022-05-24 | 丰益(上海)生物技术研发中心有限公司 | Oil composition and application thereof in chocolate |
| CN114097915B (en) * | 2021-11-25 | 2023-04-28 | 江南大学 | Oil composition for chocolate |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0285422A2 (en) * | 1987-04-03 | 1988-10-05 | Fuji Oil Company, Limited | Hard butter composition |
| CN1033526A (en) * | 1987-12-04 | 1989-06-28 | 日清制油株式会社 | The preparation method of cocoa butter equivalent |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60221035A (en) * | 1984-04-16 | 1985-11-05 | Asahi Denka Kogyo Kk | Fat or oil composition for confectionery |
| JP3401904B2 (en) * | 1994-03-30 | 2003-04-28 | 不二製油株式会社 | Hard butter composition |
| JP3582863B2 (en) * | 1994-09-22 | 2004-10-27 | 不二製油株式会社 | Chocolate |
| TWI441915B (en) * | 2007-09-07 | 2014-06-21 | Nisshin Oillio Group Ltd | Method of fractionating 1, 3-disaturated-2-unsaturated triglyceride |
-
2011
- 2011-03-14 KR KR1020127024198A patent/KR101821399B1/en active IP Right Grant
- 2011-03-14 MY MYPI2012004142A patent/MY163414A/en unknown
- 2011-03-14 JP JP2012505675A patent/JP5758377B2/en active Active
- 2011-03-14 CN CN201180014675.6A patent/CN102802429B/en active Active
- 2011-03-14 WO PCT/JP2011/055950 patent/WO2011115063A1/en active Application Filing
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0285422A2 (en) * | 1987-04-03 | 1988-10-05 | Fuji Oil Company, Limited | Hard butter composition |
| CN1033526A (en) * | 1987-12-04 | 1989-06-28 | 日清制油株式会社 | The preparation method of cocoa butter equivalent |
Non-Patent Citations (1)
| Title |
|---|
| JP昭63-248343A 1988.10.14 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2011115063A1 (en) | 2013-06-27 |
| WO2011115063A1 (en) | 2011-09-22 |
| KR20130016231A (en) | 2013-02-14 |
| CN102802429A (en) | 2012-11-28 |
| JP5758377B2 (en) | 2015-08-05 |
| MY163414A (en) | 2017-09-15 |
| KR101821399B1 (en) | 2018-01-23 |
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