CN106793796B - Fat composition and chocolate - Google Patents
Fat composition and chocolate Download PDFInfo
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- CN106793796B CN106793796B CN201580045691.XA CN201580045691A CN106793796B CN 106793796 B CN106793796 B CN 106793796B CN 201580045691 A CN201580045691 A CN 201580045691A CN 106793796 B CN106793796 B CN 106793796B
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Inorganic Chemistry (AREA)
- Edible Oils And Fats (AREA)
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Abstract
The present invention relates to a fat or oil composition satisfying the following conditions (a) to (e). (a) The content of HOH is 40-70 mass%; (b) the content of POP is 25-55 mass%; (c) the content of SOS is 1.5-5 mass%; (d) the content of POS is 3-15 mass%; (e) the content of the liquid TG is 30-60 mass%. Wherein, HOH: a triglyceride in which oleic acid is bonded to the 2-position and a saturated fatty acid having 16 or more carbon atoms is bonded to the 1-and 3-positions. POP: 1, 3-dipalmitoyl-2-oleoyl glycerol. And (4) SOS: 1, 3-distearoyl-2-oleoyl glycerol. POS: a triglyceride having oleoyl at the 2-position and 1 group each of palmitoyl and stearoyl at the 1, 3-positions. Liquid TG: a triglyceride having a triglyceride in which a fatty acid having 16 or more carbon atoms is bonded and which has 2 or more double bonds in 1 molecule. According to the present invention, a tempering chocolate having a soft mouth-feel and an oil-and-fat composition suitable for producing the chocolate can be provided.
Description
Technical Field
The present invention relates to an oil and fat composition and chocolate having a soft mouth-melting texture using the oil and fat composition.
Background
Chocolate molded into a block or plate shape is often produced by adding solid fat having a high melting point in addition to cocoa butter in order to avoid gradual deformation of the product. This is believed to be due to: since temperature control of food products in the distribution stage has not been possible in the past, it is not uncommon for chocolate to be exposed to high temperatures in the distribution stage, presumably due to the effect of such conditions. However, in recent years, distribution in various warm areas has become possible depending on the type of food. That is, there is no fear of the chocolate melting at the stage of circulation. For this reason, development of chocolate having a better mouth feel of melting immediately in the mouth is continuously in progress.
In addition, the taste of chocolate to be instantly melt in the mouth is required to be changed in consideration of consumer's taste. Conventionally, a clear (sharp) mouth-melting texture is best in which the composition melts once after a certain time in the mouth in response to good brittleness (a property of generating a brittle crack sound at the time of breakage). However, in recent years, a soft mouth-melting mouth feel which is soft in the mouth feel and melts very quickly has been desired.
As one of means for developing chocolate having better mouth feel, utilization of melting point fractionation Product (PMF) in palm oil was studied. For example, japanese patent application laid-open No. 5-211837 describes a fat composition containing PMF and SSO type triglycerides in an amount necessary for stabilizing crystals of PMF into β' type. Further, Japanese patent application laid-open No. 2000-270769 discloses a hard butter obtained by adding 1 wt% or more of a polyglycerin fatty acid ester to a PMF having a high SSU-type triglyceride content obtained by solvent separation. However, the hard butter described in Japanese patent application laid-open Nos. 5-211837 and 2000-270769 is used for the non-tempering type chocolate. Thus, the resulting chocolate has the difficulty of lacking chocolate flavor due to the limited amount of cocoa butter used in the substrate.
The melting point fractionation product of palm oil is also utilized in tempered chocolate. For example, JP-A11-169191 discloses a hard butter containing symmetric triglycerides at a higher ratio by separating PMF after transesterification. In addition, Japanese patent application laid-open No. 2000-336389 describes a hard butter obtained by performing a plurality of separations in combination of dry separation and solvent separation. The obtained hard butter has a linoleoyl diglycerolitanyl dipalmitate (P2L) content of 2-8 wt% and an oleoyl diglycerolitanyl dipalmitate (P2O) content of 70 wt% or more. However, in the temperature-adjusting treatment of chocolate using the hard butter described in Japanese patent application laid-open Nos. 11-169191 and 2000-336389, it is very difficult to control the temperature. The obtained chocolate has good brittleness and bright mouth feel. However, the texture was hard, and a soft mouth-melting texture was not observed.
As another example, japanese patent application laid-open No. 8-89172 discloses a tempering type chocolate having a soft mouth-melting texture using a melting point fractionation product of palm oil. The chocolate contains 5-40% of lauric glyceride oil in the oil component, has a specific composition (requirement), and has a softening point in the range of 15-30 ℃. Generally, in chocolate containing a melting point fractionation product of palm oil, tempering is not easily performed (oil and fat crystals are not easily stabilized to the β form). In particular, since lauric glyceride-based fat and oil are used in chocolate described in jp 8-89172 a, further temperature adjustment is difficult.
Documents of the prior art
Patent document
Patent document 1: japanese laid-open patent publication No. 5-211837
Patent document 2: japanese patent laid-open publication No. 2000-270769
Patent document 3: japanese laid-open patent publication No. 11-169191
Patent document 4: japanese patent laid-open publication No. 2000-336389
Patent document 5: japanese laid-open patent publication No. 8-89172
Disclosure of Invention
Problems to be solved by the invention
An object of the present invention is to provide an oil and fat composition suitable for producing a tempering chocolate having a soft mouth-melting texture. Another object of the present invention is to provide a tempering chocolate having a soft mouth feel.
Means for solving the problems
The present inventors have intensively studied to solve the above problems, and as a result, have found that the problems can be solved by using an oil and fat composition having a specific triglyceride composition as a raw material for chocolate, and have completed the present invention.
That is, the fat composition according to one aspect of the present invention satisfies the following conditions (a) to (e).
(a) The content of HOH is 40-70 mass%.
(b) The content of POP is 25-55 mass%.
(c) The content of SOS is 1.5-5 mass%.
(d) The POS content is 3-15 mass%.
(e) The content of the liquid TG is 30-60 mass%.
Wherein the content of the first and second substances,
HOH: triglyceride having oleic acid bonded to 2-position and saturated fatty acid having 16 or more carbon atoms bonded to 1-and 3-positions
POP: 1, 3-dipalmitoyl-2-oleoyl glycerol
And (4) SOS: 1, 3-distearoyl-2-oleoyl glycerol
POS: triglycerides with oleoyl in the 2-position and 1 group each of palmitoyl and stearoyl in the 1-and 3-positions
Liquid TG: a triglyceride having a triglyceride in which a fatty acid having 16 or more carbon atoms is bonded and which has 2 or more double bonds in 1 molecule.
According to a preferred embodiment of the present invention, the oil or fat composition further satisfies the following condition (f).
(f) The mass ratio of the SOS content to the POS content (SOS/POS) is less than 0.8.
According to another aspect of the present invention, the oil or fat composition further satisfies the following condition (g).
(g) The mass ratio of the content of POP to the total of the content of POS and the content of SOS (POP/(POS + SOS)) exceeds 3.0.
According to a preferred embodiment of the present invention, the fat or oil composition comprises: 70-98 mass% of an oil A containing POP of 35 mass% or more and 0.5-6 mass% of an oil B containing SOS of 60 mass% or more.
In addition, the chocolate according to one embodiment of the present invention is chocolate containing the above fat and oil composition and having a fat and oil content of 25 to 65 mass%, and the fat and oil satisfies the following conditions (1) to (3).
(1) The content of HOH is 55-80 mass%.
(2) The content of POP is 20-40% by mass.
(3) The content of the liquid TG is 16-34 mass%.
Wherein the content of the first and second substances,
HOH: triglyceride having oleic acid bonded to 2-position and saturated fatty acid having 16 or more carbon atoms bonded to 1-and 3-positions
POP: 1, 3-dipalmitoyl-2-oleoyl glycerol
Liquid TG: a triglyceride having a triglyceride in which a fatty acid having 16 or more carbon atoms is bonded and which has 2 or more double bonds in 1 molecule.
According to a preferred embodiment of the present invention, the chocolate is the chocolate containing 10 to 35 mass% of cocoa butter.
In addition, a food according to an aspect of the present invention is a food produced using the fat or oil composition and/or the chocolate as a raw material.
In another aspect of the present invention, a method for producing chocolate includes: carrying out temperature adjustment treatment or seeding (seeding) treatment on the molten liquid chocolate; subsequently, the molten liquid chocolate is cooled and solidified.
Effects of the invention
According to the present invention, a tempering chocolate having a soft mouth-feel can be provided. The chocolate can also be formed into block, plate, and granule. Further, the present invention can provide an oil and fat composition suitable for producing the chocolate.
Detailed Description
Definition, analysis
In the present invention, a triglyceride is a compound having a molecular structure in which 3 molecules of fatty acid are ester-bonded to 1 molecule of glycerin. The 1-, 2-and 3-positions of the triglyceride represent the positions of carbon atoms of triglycerol to which the fatty acid is bonded. The following text is used as an abbreviation for constituent fatty acids of triglycerides. H: saturated fatty acids having 16 or more carbon atoms, P: palmitic acid, S: stearic acid, A: arachidic acid, U: unsaturated fatty acid having 16 or more carbon atoms, O: oleic acid.
Analysis of triglyceride composition of fats and oils can be carried out using gas chromatography (according to JAOCS, vol70, 11, 1111-.
The analysis of the constituent fatty acids of fats and oils can be carried out by gas chromatography (according to AOCS Ce1 f-96).
Hereinafter, the fat and oil composition of the present invention is described in sequence.
The fat or oil composition of the present invention is suitable for a tempering chocolate. The fat or oil composition is characterized by containing an HOH type triglyceride (hereinafter also referred to as HOH) in which oleic acid is bonded to the 2-position and saturated fatty acids having 16 or more carbon atoms are bonded to the 1-position and 3-position. The content of HOH in the oil composition is 40-70% by mass. Preferably 44 to 66 mass%, more preferably 48 to 62 mass%. Saturated fatty acids having 16 or more carbon atoms are bonded to the 1-and 3-positions of HOH. The bonded fatty acids do not have to be the same saturated fatty acids. The saturated fatty acid bonded to the 1-and 3-positions of HOH preferably has 16 to 26 carbon atoms, more preferably 16 to 20 carbon atoms. In the HOH used, the content of the HOH having saturated fatty acids having 16 to 18 carbon atoms bonded to the 1-and 3-positions is preferably 90% by mass or more, and more preferably 95% by mass or more.
The fat and oil composition of the present invention is characterized by containing, as one of the HOH type triglycerides, a POP type triglyceride (1, 3-dipalmitoyl-2-oleoyl glycerol, hereinafter also referred to as POP) in which oleic acid is bonded to the 2-position and palmitic acid is bonded to the 1-position and 3-position. The POP content in the oil composition is 25-55 mass%. Preferably 29 to 51 mass%, more preferably 33 to 47 mass%.
The fat and oil composition of the present invention is characterized by containing an SOS type triglyceride (1, 3-distearoyl-2-oleoyl glycerol, hereinafter also referred to as SOS) in which oleic acid is bonded to the 2-position and stearic acid is bonded to the 1-position and 3-position, as one of the HOH type triglycerides. The oil or fat composition has an SOS content of 1.5 to 5% by mass. Preferably 1.8 to 4% by mass, more preferably 2.0 to 3.5% by mass.
The fat and oil composition of the present invention is characterized by containing a POS type triglyceride (a triglyceride having an oleoyl group at the 2-position and 1 group each of a palmitoyl group and a stearoyl group at the 1-position and the 3-position, hereinafter also referred to as POS) as one of the HOH type triglycerides. The POS content in the oil composition is 3-15 mass%. Preferably 4 to 13% by mass, more preferably 5 to 11% by mass.
The fat or oil composition of the present invention preferably has a mass ratio of the content of SOS to the content of POS (hereinafter also referred to as SOS/POS) of less than 0.8. The SOS/POS is preferably 0.2 to 0.5, more preferably 0.25 to 0.4.
The fat and oil composition of the present invention preferably has a mass ratio of POP content to the total of POS content and SOS content (hereinafter also referred to as POP/(POS + SOS)) of more than 3.0. POP/(POS + SOS) is more preferably 3.3 or more, and still more preferably 3.6 to 4.2.
The fat or oil composition of the present invention is characterized by containing a liquid TG. The content of the liquid TG in the oil composition is 30-60 mass%. Preferably, it exceeds 35 mass% and is 50 mass% or less, and more preferably, it exceeds 36 mass% and is 46 mass% or less. The liquid TG of the present invention is a triglyceride having 16 or more carbon atoms bonded thereto and having 2 or more double bonds in 1 molecule. The triglycerides corresponding to liquid TG contained in the fat or oil composition of the present invention are, for example, PLP, POO, PLS, POL, PLL, SOO, SLS, OOO, SOL, and OOL. Here, P is palmitic acid, L is linoleic acid, O is oleic acid, and S is stearic acid.
By setting the composition of the triglyceride of the fat and oil composition of the present invention within the above range, the chocolate produced using the fat and oil composition of the present invention has good temperature regulation adaptability. The chocolate can be molded into a block, a plate, a granule, etc., and the composition of the triglyceride can be adjusted so that the produced chocolate has a soft mouth-melting texture.
The fat or oil composition of the present invention can be produced using any fat or oil raw material and processing method as long as the constituent requirements of the present invention are satisfied. The natural oil and fat may be used singly or in combination of 2 or more. Further, oils and fats subjected to processing such as separation, transesterification, or hydrogenation may be used. Examples of preferable fat and oil raw materials used in the fat and oil composition of the present invention include: palm separated oil, avocado fat stearin, buckeye double resin stearin, oil enriched with HOH type triglyceride prepared by ester exchange, and liquid oil such as rapeseed oil, soybean oil, corn oil, cotton seed oil and sunflower oil.
Both of the olein part (liquid part) and the stearin part (solid fat part) obtained by dry separation, solvent separation or emulsion separation of palm oil can be used as the palm separated oil. Further, a medium-melting-point fractionation product of palm oil (hereinafter also referred to as PMF) may be used as a supply source of POP-type triglycerides contained in the fat and oil composition of the present invention. Examples of the PMF include a glyceryl oleate fraction obtained by further separating a palm stearin fraction and a glyceryl stearate fraction obtained by further separating a palm olein fraction.
The palm olein fraction and the olein fraction obtained by separating the palm olein fraction in 2-stage or 3-stage may be used as a source for supplying the liquid TG contained in the fat or oil composition of the present invention. As a supply source of the liquid TG (triglyceride to which a triglyceride of a fatty acid having 16 or more carbon atoms is bonded and which has 2 or more double bonds in 1 molecule) contained in the fat or oil composition of the present invention, palm-separated soft oil thereof is preferable.
The fat or oil enriched in HOH-type triglycerides can be produced, for example, by performing a transesterification reaction. The transesterification reaction can be carried out by a known method using an oil or fat such as high oleic acid sunflower oil containing a large amount of triglycerides having oleic acid bonded at the 2-position, ethyl stearate or ethyl palmitate, and using an enzymatic agent having position specificity at the 1-and 3-positions. The concentration of HOH type triglycerides is increased by separating the medium melting point fraction by separation. Therefore, the oil or fat enriched in HOH type triglycerides can be used as a preferable supply source of HOH contained in the oil or fat composition of the present invention. The oil or fat enriched with HOH-type triglycerides is particularly preferable as a supply source of SOS-type triglycerides.
The fat or oil composition of the present invention preferably contains a fat or oil a containing at least 35 mass% of POP. Examples of the fat and oil a include a medium-melting-point fractionation product of the palm oil containing at least 35 mass% of POP. The POP content of the oil A is more preferably 35 to 60 mass%, and still more preferably 40 to 55 mass%. The fat or oil composition of the present invention preferably further contains a fat or oil B containing 60 mass% or more of SOS. Examples thereof include oils and fats containing 60 mass% or more of SOS obtained by transesterification of oils and fats such as the aforementioned shea butter stearin, buckeye resin stearin and high oleic acid sunflower oil with ethyl stearate and subsequent separation. Among the oils and fats obtained by transesterification and separation, oils and fats having a low arachidic acid content are preferred. The SOS content of the fat B is more preferably 60 to 75% by mass, and still more preferably 65 to 75% by mass. The fat or oil composition of the present invention preferably further contains 50 mass% or more of a fat or oil C that is a triglyceride having 16 or more carbon atoms fatty acids bonded thereto and has 2 or more double bonds in 1 molecule. Examples of the fat or oil C include: liquid oils such as rapeseed oil, soybean oil, corn oil, cottonseed oil, and sunflower oil; and the palm separated soft oil. Particularly preferred is a liquid oil containing 50 mass% or more of triglyceride to which oleic acid is bonded, and preferred are rapeseed oil, high oleic sunflower oil, palm separated soft oil, and the like. The content of the triglyceride to which a fatty acid having 16 or more carbon atoms is bonded and which has 2 or more double bonds in 1 molecule in the fat C is more preferably 60 to 100% by mass, and still more preferably 70 to 100% by mass.
The fat composition of the present invention preferably contains 70 to 98 mass% of the fat A containing the POP in an amount of 35 mass% or more and 0.5 to 6 mass% of the fat B containing the SOS in an amount of 60 mass% or more, and more preferably contains 80 to 96 mass% of the fat A and 1 to 4 mass% of the fat B. When it is necessary to adjust the liquid TG content, the fat composition of the present invention preferably contains 1.5 to 29.5% by mass of a fat C containing 50% by mass or more of the triglyceride having 2 or more double bonds in 1 molecule to which the triglyceride having 16 or more carbon atoms is bonded, and more preferably contains 3 to 16% by mass of a fat C.
In the fat or oil composition of the present invention, any fat or oil raw material may be used as long as it satisfies the constituent requirements of the present invention, in addition to the fats and oils listed above. Examples of the oil or fat raw material that can be used include: animal and vegetable oils such as palm oil, safflower oil, rice oil, sesame oil, olive oil, beef tallow, lard, and butterfat; and 1 or more kinds of fats selected from these processed fats.
In the fat or oil composition of the present invention, components other than the fat or oil added to the fat or oil composition may be added in a small amount as long as the effects of the present invention are not impaired. These components are preferably oil-soluble components dissolved in fats and oils. Examples of the oil-soluble component include an emulsifier, an antioxidant (growth promoting phenol, lecithin, etc.), and a flavor. The amount of these components added is preferably less than 5% by mass, more preferably less than 3% by mass, and still more preferably less than 1% by mass, based on the fat or oil composition.
The fat and oil composition of the present invention uses a medium melting point fractionation Product (PMF) of palm oil. However, when the chocolate is blended into a tempering type chocolate, stable crystals (β type) are easily formed by tempering or seeding treatment. Therefore, chocolate using the fat and oil composition of the present invention is less likely to cause quality deterioration such as blooming (blooming) accompanying the crystal transition of fat and oil with time.
Hereinafter, the chocolate of the present invention is described in sequence.
In the present invention, chocolate is not limited to chocolate prescribed by the fair competition convention (japan chocolate trade fair trade council) or even by regulation relating to the designation of chocolate class. The chocolate of the present invention is mainly composed of edible fat and oil, sugar and saccharides. Cocoa components (cocoa mass, cocoa powder, etc.), dairy products, flavors, emulsifiers, etc. are added to the main raw material as necessary. The chocolate is produced through all or a part of the steps of chocolate production (mixing step, micronizing step, refining step, forming step, cooling step, and the like). In addition, the chocolate of the present invention includes white chocolate and colored chocolate in addition to dark chocolate and milk chocolate.
The chocolate of the present invention contains 25 to 65 mass% of fat. The fat content of the chocolate of the present invention is preferably 28 to 60 mass%, more preferably 30 to 55 mass%. The fat or oil in the chocolate of the present invention includes fats or oils (e.g., cocoa butter, milk fat) derived from an oil-containing material (e.g., cocoa mass, cocoa powder, and whole milk powder) in addition to the fat or oil to be blended. For example, in general, the content (oil content) of fats and oils (cocoa butter) contained in cocoa mass is 55 mass%, the content (oil content) of fats and oils (cocoa butter) contained in cocoa powder is 11 mass%, and the content (oil content) of fats and oils (milk fat) contained in whole milk powder is 25 mass%. Therefore, the fat content in chocolate is a value obtained by summing up the values obtained by multiplying the amount (mass%) of chocolate blended with each raw material by the oil content.
The chocolate of the invention is a chocolate suitable for tempering. That is, the fat or oil contained in chocolate contains HOH type triglycerides (hereinafter also referred to as HOH) in which oleic acid is bonded to the 2-position and saturated fatty acids having 16 or more carbon atoms are bonded to the 1-position and 3-position. The content of HOH is 55-80% by mass of the fat contained in the chocolate. Preferably 57 to 77% by mass, more preferably 59 to 73% by mass. Saturated fatty acids having 16 or more carbon atoms are bonded to the 1-and 3-positions of HOH. The bonded fatty acids do not have to be the same saturated fatty acids. The saturated fatty acid bonded at the 1-and 3-positions is preferably a saturated fatty acid having 16 to 26 carbon atoms, and more preferably a saturated fatty acid having 16 to 20 carbon atoms. In the HOH used, the content of the HOH having saturated fatty acids having 16 to 18 carbon atoms bonded to the 1-and 3-positions is preferably 90% by mass or more, and more preferably 95% by mass or more.
The fat or oil contained in the chocolate of the present invention is characterized by containing, as one of the HOH type triglycerides, a POP type triglyceride (1, 3-dipalmitoyl-2-oleoyl glycerol, hereinafter also referred to as POP) in which oleic acid is bonded to the 2-position and palmitic acid is bonded to the 1-position and 3-position. The POP content of the fat in the chocolate is 20-40% by mass. Preferably 21 to 35 mass%, more preferably 22 to 31.5 mass%.
The chocolate of the present invention is characterized in that the fat or oil contained in the chocolate contains liquid TG. The liquid TG content of the fat in the chocolate is 16-34 mass%. Preferably 20 to 31 mass%, more preferably 23 to 29 mass%. The liquid TG of the present invention is a triglyceride having 16 or more carbon atoms bonded thereto and having 2 or more double bonds in 1 molecule. Examples of the triglyceride corresponding to the liquid TG contained in the fat or oil contained in the chocolate of the present invention include PLP, POO, PLS, POL, PLL, SOO, SLS, OOO, SOL, and OOL. Here, P is palmitic acid, L is linoleic acid, O is oleic acid, and S is stearic acid.
In the production of chocolate of the present invention, the fat or oil composition of the present invention is used as a raw material. By using the fat or oil composition of the present invention in an amount of preferably 10 to 35% by mass, more preferably 15 to 30% by mass, the chocolate of the present invention having good temperature adjustment suitability can be obtained. Further, the chocolate of the present invention is a chocolate which can be molded into a block, a plate, a granule or the like, but has a soft mouth feel upon melting in the mouth.
The fat or oil contained in the chocolate of the present invention preferably contains cocoa butter as a fat or oil other than the fat or oil composition of the present invention. The content of cocoa butter in the chocolate of the present invention is preferably 10 to 35% by mass, more preferably 15 to 30% by mass.
The chocolate of the present invention preferably contains sugar and saccharides in addition to the fat and oil. Examples of sugars and saccharides that can be used include sucrose (granulated sugar, powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharide, liquid sugar, enzyme-converted syrup, isomerized liquid sugar, sucrose linkage syrup, reducing sugar polydextrose, oligosaccharide, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose, and dextrin. The content of the saccharides and saccharides contained in the chocolate of the present invention is preferably 20 to 60% by mass, more preferably 25 to 55% by mass, and still more preferably 30 to 50% by mass.
The chocolate of the present invention may be used as a raw material to be blended with chocolate in general, in addition to fats and oils, sugars, and sugars. Specific examples thereof include: dairy products such as whole milk powder and skim milk powder; cocoa components such as cocoa mass and cocoa powder; various powders such as soybean powder, soybean protein, fruit processed product, vegetable processed product, matcha powder and coffee powder; gums, starches, antioxidants, coloring materials, perfumes, and the like.
The chocolate of the present invention can be produced by a conventionally known method. In the production of chocolate of the present invention, for example, fats and oils, cocoa components, sugars and saccharides, dairy products, emulsifiers, and the like can be used as raw materials. The chocolate of the present invention can be produced through a mixing step, a micronizing step (refining), a refining step (refining), a cooling step, and the like so that the final fat content is 25 to 65 mass%. In particular, a tempering-type chocolate is produced by tempering a molten liquid chocolate containing melted fat crystals after a conching step. The temperature-adjusting treatment is performed to solidify the HOH type triglyceride contained in the fat or oil in the chocolate into stable crystals. That is, the temperature adjustment treatment is an operation for generating crystal nuclei of stable crystals. For example, the chocolate melted at 40 to 50 ℃ is cooled to a product temperature of about 22 to 29 ℃ and then heated to about 27 to 31 ℃ again. Instead of the temperature adjustment operation, a seeding agent which is a stable crystal of the HOH type triglyceride may be used. As seeding agent, stable crystals of SOS are preferably used.
The chocolate disclosed by the invention is high in POP content, has a soft mouth-melting mouthfeel, and has good temperature regulation adaptability. The chocolate of the present invention can be molded into a block, a plate, a pellet, or the like. Furthermore, the chocolate of the invention may be consumed directly in the form of a moulded chocolate piece. In addition, the chocolate of the invention may be used as a sizing, filling or as a chip mixed into a substrate in the manufacture of pastry products such as breads, cakes, pastries, baked goods, donuts and puffs.
Examples
The present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited to these examples.
Hereinafter, "%" represents% by mass unless otherwise specified.
Analysis of triglyceride composition of fats and oils was carried out using gas chromatography (according to JAOCS, vol70, 11, 1111-.
The analysis of the constituent fatty acids of fats and oils was carried out by gas chromatography (according to AOCS Ce1 f-96).
X-ray diffraction of fat and oil was performed using an X-ray diffraction apparatus Ultima IV (manufactured by ltd.c.). In the determination, CuK alpha is used
As a radiation source, a Cu filter was used. The measurement conditions include an output power of 1.6kW, an operation angle of 0.96-30.0 degrees and a measurement speed of 2 DEG/min.
[ production of oil and fat composition ]
The ester exchange reaction is carried out between the high oleic acid sunflower oil and ethyl stearate by using 1 and 3 position specific lipase. The reaction is carried out so that stearic acid is bonded to the 1-and 3-positions of the triglyceride. The transesterified oil was separated to produce fat B having an improved SOS triglyceride concentration (SOS content 71.2 mass%).
And mixing fat B, fat A-1 (melting point fraction 1 in palm oil, POP content of 43.2 mass%), fat A-2 (melting point fraction 2 in palm oil, POP content of 63.1 mass%), fat C (high oleic sunflower oil, liquid TG content of 100 mass%) and cacao butter at various ratios. Grease compositions used in examples 1 to 2 and comparative examples 1 to 3 having the compositions shown in table 1 were obtained.
TABLE 1
[ manufacture of chocolate ]
Milk chocolates (oil content 48%) of examples 3 to 4 and comparative examples 4 to 6 were produced by a conventional method using the oil and fat compositions of examples 1 to 2 and comparative examples 1 to 3, respectively, according to the raw material formulation shown in table 2. Specifically, a chocolate base obtained by mixing, micronizing, refining, and seeding (0.3 parts by mass of a seeding agent containing 35 mass% of stabilized crystals of SOS at 30 ℃ to 100 parts by mass of a milk chocolate base in a melted state) was poured into a mold, and cooled and solidified, thereby producing the chocolate base.
TABLE 2
[ evaluation of chocolate ]
The milk chocolates of examples 3 to 4 and comparative examples 4 to 6, which were produced in the above manner and peeled from the molding die, were confirmed to have crystal forms of fats and oils contained in the chocolate by X-ray diffraction. The chewing texture and mouth-melting texture were evaluated organoleptically according to the following evaluation methods.
[ method of confirming crystalline form of fat or oil by X-ray diffraction ]
The following procedure confirmed the crystal form of the fat crystals in chocolate. The milk chocolates of examples 3-4 and comparative examples 4-6 were pulverized. The crushed chocolate was exposed to water, and thereby granulated sugar that inhibited X-ray diffraction was removed. The residual portion containing the fat crystals was subjected to X-ray diffraction measurement. The crystal forms (β' form and β form) of the fat and oil were confirmed according to the following criteria.
Type β': in the long-side spacing region
Has a diffraction peak in a short-side separation region
And
diffraction peak of (2)
Type beta: in the long-side spacing region
Has a diffraction peak in a short-side separation region
And
diffraction peak of (2)
[ organoleptic evaluation method of chocolate ]
(1) Evaluation method of chewing mouthfeel
The evaluation was performed comprehensively by 5 professional judges according to the following criteria.
+++: the chewing mouth feel is soft, and the fine and smooth feeling is very good.
++: the chewing mouthfeel is soft, good chewing mouthfeel.
+: general purpose
NA: hard chewing mouthfeel
(2) Method for evaluating mouth feel of instant food
The evaluation was performed comprehensively by 5 professional judges according to the following criteria.
+++: melting rapidly, and good mouth feeling
++: fast melting and good mouth feeling
+: general purpose
NA: it has poor mouth feel when melting in the mouth
[ evaluation results of chocolate ]
Table 3 shows the composition of triglycerides contained in the fats and oils of the milk chocolates of examples 3 to 4 and comparative examples 4 to 6 evaluated in the above manner, and the evaluation results.
TABLE 3
The milk chocolates of examples 3 and 4 have a fine chewing mouthfeel and are melted very quickly. On the other hand, the chocolate of comparative examples 5 and 6 had a chewing texture equivalent to that of usual chocolate, and the melting property was equivalent to that of usual chocolate (comparative example 6) or less excellent than that of example (comparative example 5). The chocolate of comparative example 4 had an excellent mouth feel immediately upon melting in the mouth, but the chewing mouth feel was not as excellent as that of the examples. Further, the fat and oil in the chocolate of comparative example 4 also contained an unstable crystal form (β'), and deterioration in quality with time was expected.
Industrial applicability
According to the present invention, a tempering-type chocolate having a soft mouth-in-mouth feeling and an oil and fat composition suitable for producing the chocolate can be provided.
Claims (6)
1. An oil or fat composition satisfying the following conditions (a) to (g):
(a) the content of HOH is 40 to 70 mass%,
(b) the content of POP is 25-55% by mass,
(c) the content of SOS is 2.0 to 5% by mass,
(d) the content of POS is 3-15% by mass,
(e) the content of the liquid TG is 30-60 mass%,
(f) the mass ratio SOS/POS of the content of SOS to the content of POS is not less than 0.2 and less than 0.8,
(g) the mass ratio POP/(POS + SOS) of the content of POP to the sum of the content of POS and the content of SOS exceeds 3.0,
HOH: a triglyceride having oleic acid bonded to the 2-position and saturated fatty acids having 16 or more carbon atoms bonded to the 1-and 3-positions,
POP: 1, 3-dipalmitoyl-2-oleoyl glycerol,
and (4) SOS: 1, 3-distearoyl-2-oleoyl glycerol,
POS: a triglyceride having oleoyl at the 2-position and 1 group each of palmitoyl and stearoyl at the 1, 3-positions,
liquid TG: a triglyceride having a triglyceride in which a fatty acid having 16 or more carbon atoms is bonded and which has 2 or more double bonds in 1 molecule.
2. The grease composition according to claim 1, comprising: 70-98 mass% of an oil A containing POP of 35 mass% or more and 0.5-6 mass% of an oil B containing SOS of 60 mass% or more.
3. A chocolate comprising the fat or oil composition according to claim 1 or 2 and having a fat or oil content of 25 to 65 mass%, wherein the fat or oil satisfies the following conditions (1) to (3):
(1) the HOH content is 55-80% by mass,
(2) the content of POP is 20-40% by mass,
(3) the content of liquid TG is 16-34 mass%,
HOH: triglyceride having oleic acid bonded to 2-position and saturated fatty acid having 16 or more carbon atoms bonded to 1-and 3-positions
POP: 1, 3-dipalmitoyl-2-oleoyl glycerol
Liquid TG: a triglyceride having a triglyceride in which a fatty acid having 16 or more carbon atoms is bonded and which has 2 or more double bonds in 1 molecule.
4. Chocolate according to claim 3 comprising 10 to 35 mass% cocoa butter.
5. A food product produced using the fat or oil composition according to claim 1 or 2 and/or the chocolate according to claim 3 or 4 as a raw material.
6. A method for producing chocolate according to claim 3 or 4, comprising: carrying out temperature adjustment treatment or seeding treatment on the molten liquid chocolate; subsequently, the molten liquid chocolate is cooled and solidified.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014-172526 | 2014-08-27 | ||
| JP2014172526A JP5940612B2 (en) | 2014-08-27 | 2014-08-27 | Oil composition and chocolate |
| PCT/JP2015/068015 WO2016031368A1 (en) | 2014-08-27 | 2015-06-23 | Fat or oil composition and chocolate |
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| Publication Number | Publication Date |
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| CN106793796A CN106793796A (en) | 2017-05-31 |
| CN106793796B true CN106793796B (en) | 2021-09-07 |
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| CN201580045691.XA Active CN106793796B (en) | 2014-08-27 | 2015-06-23 | Fat composition and chocolate |
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| JP (1) | JP5940612B2 (en) |
| KR (1) | KR102557536B1 (en) |
| CN (1) | CN106793796B (en) |
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| JP6926396B2 (en) * | 2016-03-30 | 2021-08-25 | 不二製油株式会社 | Oil and fat composition and chocolate using the oil and fat composition |
| JP7490300B2 (en) * | 2019-09-26 | 2024-05-27 | 日清オイリオグループ株式会社 | Plastic fat composition |
| 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 |
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| JPS63248343A (en) * | 1987-04-03 | 1988-10-14 | Fuji Oil Co Ltd | Hard butter composition |
| CN102802429A (en) * | 2010-03-19 | 2012-11-28 | 日清奥利友集团株式会社 | Fat and oil composition and chocolate products using same |
| WO2015016044A1 (en) * | 2013-07-29 | 2015-02-05 | 日清オイリオグループ株式会社 | Chocolate and hard butter |
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| EP0536824B2 (en) | 1991-10-03 | 1999-05-19 | Unilever N.V. | Non-temper, confectionery fats |
| JP3582863B2 (en) | 1994-09-22 | 2004-10-27 | 不二製油株式会社 | Chocolate |
| JPH11169191A (en) | 1997-12-11 | 1999-06-29 | Kao Corp | Modification of oil and fat |
| JP2000336389A (en) | 1998-09-22 | 2000-12-05 | Asahi Denka Kogyo Kk | Fractionated palm oil and its production |
| JP3498623B2 (en) | 1999-03-23 | 2004-02-16 | 不二製油株式会社 | Hard butter and method for producing the same |
| JP6157841B2 (en) * | 2012-11-30 | 2017-07-05 | 日清オイリオグループ株式会社 | Untempered chocolate |
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2014
- 2014-08-27 JP JP2014172526A patent/JP5940612B2/en active Active
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2015
- 2015-06-23 MY MYPI2017700622A patent/MY167350A/en unknown
- 2015-06-23 WO PCT/JP2015/068015 patent/WO2016031368A1/en active Application Filing
- 2015-06-23 KR KR1020177004661A patent/KR102557536B1/en active IP Right Grant
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| JPS63248343A (en) * | 1987-04-03 | 1988-10-14 | Fuji Oil Co Ltd | Hard butter composition |
| CN102802429A (en) * | 2010-03-19 | 2012-11-28 | 日清奥利友集团株式会社 | Fat and oil composition and chocolate products using same |
| WO2015016044A1 (en) * | 2013-07-29 | 2015-02-05 | 日清オイリオグループ株式会社 | Chocolate and hard butter |
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| MY167350A (en) | 2018-08-16 |
| KR102557536B1 (en) | 2023-07-19 |
| JP5940612B2 (en) | 2016-06-29 |
| WO2016031368A1 (en) | 2016-03-03 |
| CN106793796A (en) | 2017-05-31 |
| JP2016047017A (en) | 2016-04-07 |
| KR20170046655A (en) | 2017-05-02 |
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