CN111836548B - Cocoa butter compatibility improving agent, method for producing same, non-tempering chocolate, and fat composition thereof - Google Patents

Abstract

A cocoa butter compatibility improver for use with CBR, which comprises an oil or fat containing 8 to 30% by weight of XYU, 0.5 to 21% by weight of Y2U, 3 to 24% by weight of YU2, 13 to 35% by weight of XYU, 13 to 35% by weight of Y2U and 30% by weight or less of YUY, and the total content of XXX, X2Y, XY2 and 5% by weight or less of trans-unsaturated fatty acid in the whole constituent fatty acids of the oil or fat.

Description

Cocoa butter compatibility improving agent, method for producing same, non-tempering chocolate, and fat composition thereof

Technical Field

The present invention relates to a cocoa butter compatibility improving agent for use with non-lauric acid glyceride-based non-tempering type hard butter, a method for producing the same, and a non-tempering type chocolate and an oil composition containing the same.

Background

The fat and oil to be blended with cocoa butter (hereinafter also referred to as CB) at the time of producing chocolate, namely, so-called hard butter, can be largely classified into a temperature-controlled hard butter and a non-temperature-controlled hard butter depending on whether or not the temperature is controlled at the time of producing chocolate. Here, the temperature adjustment means the following operations: the melted chocolate is forced to cool and reheat at a predetermined temperature in order to adjust the crystal form of the fat.

The main constituent of the tempering hard butter is SUS-type triglyceride similar to CB, and there is no limitation in the blending amount of CB having a high contribution to the flavor of chocolate, and chocolate having a good flavor can be produced, while tempering operation is required to improve the biting property and the mouth solubility, and there is a difficulty in adjusting the physical properties such as melting point, solidification rate, and softness.

On the other hand, non-temperature-controlled stearins are largely classified into CBR (CB Replacer) which is not a laurin-based and CBS (CB Substitute) which is a laurin-based (japanese: a coleman-based). These non-temperature-regulated stearins have the following advantages over temperature-regulated stearins: although the amount of CB blended is reduced, it is inexpensive, and the physical properties such as melting point, solidification rate, hardness and the like can be easily adjusted without requiring temperature adjustment in the production of chocolate.

Among these, CBR mainly contains partially hydrogenated oil of vegetable oil and fat as a main component, and has higher compatibility with CB than CBS, and therefore can be blended in a large amount into non-tempering chocolate oil and fat, and the chocolate flavor is excellent. However, the content of trans fatty acids is generally large, and tends to be contrary to the current health consciousness. Therefore, when the composition of CBR is changed to reduce the trans fatty acid content, the compatibility with CB is lowered, and coarse crystals of CB are likely to be precipitated (granulated) with time. If the amount of CB used is reduced to avoid this, the chocolate flavor is impaired. When the chocolate is granulated, the chocolate has a rough texture and poor mouth solubility, and the luster is lost or white particles are produced, and the appearance is impaired.

Patent documents 1 and 2 disclose low-trans non-temperature-controlled stearyl compositions containing non-lauric acid glycerides.

Prior art literature

Patent literature

Patent document 1: japanese patent laid-open No. 2009-284899

Patent document 2: japanese patent laid-open No. 2010-148385

Disclosure of Invention

Problems to be solved by the invention

The hard fat compositions described in patent documents 1 and 2 are described as having high compatibility with CB, but have insufficient effects, and it is difficult to suppress granulation over a wide temperature range for a long period of time.

In view of the above-described circumstances, an object of the present invention is to provide a chocolate having a low trans fatty acid content and containing a large amount of CBR, and a CB compatibility improver which can be used for producing the chocolate, and a method for producing the improver with good productivity and at low cost: although the non-tempering type chocolate of the non-tempering type hard butter having a low content of lauric acid glyceride type fat is not easily granulated over a wide temperature range even if a large amount of cocoa butter is blended as in the tempering type chocolate, it is excellent in the mouth solubility and has a high solidification rate at room temperature (20 ℃) and maintains excellent biting performance as compared with the conventional CBR blended chocolate.

Means for solving the problems

As a result of intensive studies to solve the above problems, the present inventors have found that a fat and oil composition having a low trans fatty acid content, but containing the content and total content of XYU, Y2U and YU2, which are triglycerides containing long-chain saturated fatty acids Y and cis-type unsaturated fatty acids U having a carbon number of 20 or more, in a specific range and having a total content of XXX, X2Y, XY2 and YYY of a specific value or less, can function as a compatibility enhancer for enhancing the compatibility between CBR and cocoa butter, and that chocolate containing at least these 3 components is less likely to be granulated over a long period of time even if a large amount of cocoa butter is blended, has good oral solubility, has a high rate of solidification at room temperature, and has good biting properties, and have completed the present invention.

That is, the first invention relates to a cocoa butter compatibility improving agent for use with a non-tempering type hard butter having a low lauric fat content, the compatibility improving agent comprising fat and oil containing 8 to 30 wt% of XYU, 0.5 to 21 wt% of Y2U, 3 to 24 wt% of YU2, 13 to 35 wt% of XYU, 13 to 35 wt% of Y2U, and 30 wt% or less of XXX, 2Y, XY and YYY in total, and the trans-unsaturated fatty acid content being 5 wt% or less in the total constituent fatty acids of the fat and oil.

X: saturated fatty acid with carbon number of 16-18

Y: saturated fatty acid with carbon number of 20 or more

U: cis-unsaturated fatty acid

XYU: triglycerides bonded with X, Y, U molecules each

Y2U: triglycerides of Y of 2 molecules and U of 1 molecule bonded

YU2: triglycerides of U with 1 molecule Y and 2 molecules bonded thereto

XXX: triglycerides with 3 molecules of X bonded thereto

X2Y: triglycerides with 2 molecules of X and 1 molecule of Y bonded thereto

XY2: triglycerides with 1 molecule X and 2 molecules Y bonded thereto

YYY: triglycerides with 3 molecules of Y bonded thereto

Among them, the non-temperature-adjusting type hard butter having a low lauric acid glyceride type fat content means: the fat and oil for chocolate has a saturated fatty acid content of 12-14 carbon atoms of less than 25 wt%, and a solid fat content of 25% or more at 20 ℃ SFC and 5% or less at 50 ℃ SFC, in the total fatty acid constituting the fat and oil of the hard fat.

The fat and oil constituting the compatibility enhancer is preferably a transesterified oil of a starting fat and oil, wherein the total constituent fatty acids of the starting fat and oil have a saturated fatty acid content of 6 to 10 carbon atoms of 5 wt% or less, a saturated fatty acid content of 12 to 14 carbon atoms of 5 wt% or less, a saturated fatty acid content of 16 carbon atoms of 15 to 40 wt%, a saturated fatty acid content of 18 carbon atoms of 9 to 25 wt%, a saturated fatty acid content of 20 carbon atoms or more of 10 to 35 wt%, and a cis-unsaturated fatty acid content of 25 to 55 wt%.

The second invention relates to a fat composition for non-tempered chocolate, which comprises, as a whole, 11 to 95% by weight of a non-tempered hard fat having a low lauric acid-based fat content, 5 to 89% by weight of a cocoa butter compatibility improving agent of the first invention, 0 to 41% by weight of a non-tempered hard fat having a high lauric acid-based fat content, 0 to 84% by weight of a physical property-adjusting fat having an SFC of less than 25% at 20 ℃ and an SFC of less than 5% at 50 ℃, and a weight ratio of a non-tempered hard fat having a low lauric acid-based fat content to a non-tempered hard fat having a high lauric acid-based fat content of 1.3 or more. The non-temperature-controlled hard butter having a low content of lauric acid glyceride type oil is, as described above, defined as a non-temperature-controlled hard butter having a high content of lauric acid glyceride type oil: the fat and oil for chocolate has a saturated fatty acid content of 12-14 carbon atoms of 25 wt.% or more, an SFC of 25% or more at 20 ℃ and an SFC of 5% or less at 50 ℃ in the whole fatty acid constituting the fat and oil.

The third invention relates to a non-tempering chocolate which comprises, in the whole fat and oil contained in the chocolate, from 38 to 86% by weight of a non-tempering type hard fat having a low lauric acid-based fat content, from 3.25% by weight or less of a trans-type unsaturated fatty acid content, from 5.5% by weight or less of a saturated fatty acid content having a carbon number of from 6 to 10, from 32% by weight or less of a saturated fatty acid content having a carbon number of from 12 to 14, and from 5 to 88% by weight of a fat and oil composition for a non-tempering type chocolate of the second invention comprising from 0.4 to 6.5% by weight of XYU, from 0.1 to 1.4% by weight of Y2U, from 0.2 to 3.6% by weight of YU2, from 0.7 to 11.4% by weight of a total of XYU, Y2U and YU2, and from 14.4% by weight or less of total X, X2 and Y2 are contained in the whole fat and oil.

The third aspect of the present invention relates to a non-tempering type chocolate comprising, in the whole of constituent fatty acids of fat and oil contained in the chocolate, 3.25% by weight or less of trans-type unsaturated fatty acid, 5.5% by weight or less of saturated fatty acid having 6 to 10 carbon atoms, and 32% by weight or less of saturated fatty acid having 12 to 14 carbon atoms, wherein the fat and oil contains 12 to 40% by weight of cocoa butter, 4 to 43% by weight of the cocoa butter compatibility improving agent of the first aspect of the present invention, and 38 to 86% by weight of a non-tempering type hard butter having a low lauric fat and oil content, and the weight ratio of the cocoa butter compatibility improving agent/cocoa butter is 0.3 to 3.6.

The fourth invention relates to a food product comprising the non-tempering chocolate of the third invention.

The fifth invention relates to a method for producing a cocoa butter compatibility improving agent of the first invention, wherein the cocoa butter compatibility improving agent is obtained by transesterification of a starting oil or fat, wherein the starting oil or fat has a saturated fatty acid content of 6 to 10 carbon atoms of 5 wt% or less, a saturated fatty acid content of 12 to 14 carbon atoms of 5 wt% or less, a saturated fatty acid content of 16 carbon atoms of 15 to 40 wt%, a saturated fatty acid content of 9 to 25 wt% and a saturated fatty acid content of 20 or more of 10 to 35 wt% and a cis unsaturated fatty acid content of 25 to 55 wt% in the whole constituent fatty acids of the starting oil or fat. The ester-exchanged oil thus obtained was further subjected to crystallization fractionation in the absence of a solvent so that the SFC at the end of crystallization became 20% or less, and a liquid fraction was separated, whereby a cocoa butter compatibility improving agent was obtained.

Effects of the invention

According to the present invention, it is possible to provide chocolate having a low trans fatty acid content, which is non-tempering type chocolate containing a large amount of CBR, but which is hardly granulated over a wide temperature range even if a large amount of cocoa butter is blended in the same way as tempering type chocolate, which is not inferior to conventional CBR blended chocolate in terms of oral solubility, which has a high curing rate at room temperature (20 ℃) and which maintains good biting property, and a CB compatibility improver which can be used for producing the chocolate, and a method for producing the improver with good productivity.

Detailed Description

The present invention will be described in further detail below.

(cocoa butter compatibility improving agent)

The cocoa butter compatibility improving agent (hereinafter also referred to as CB compatibility improving agent) of the present invention is a component for improving the compatibility between a non-tempering type hard butter having a low lauric fat content and cocoa butter and is composed of fat. The oil and fat is triglyceride formed by ester bonding of 3 molecules of fatty acid with 1 molecule of glycerol. The fatty acids constituting the triglycerides are referred to as constituent fatty acids in the fat or oil. In addition, cocoa butter is a solid fat derived from cocoa beans and is generally used as a chocolate material.

In the present application, the term "non-temperature-regulated hard butter having a low lauric acid glyceride type oil content" means: CBR of the non-lauric acid glyceride system, which is called non-temperature-regulated stearin, is defined specifically as: the fat and oil for chocolate has a saturated fatty acid content of 12-14 carbon atoms of less than 25 wt%, an SFC (solid fat content) of 25% or more at 20 ℃ and an SFC of 5% or less at 50 ℃ in the whole fatty acids constituting the fat and oil of the hard fat. In the present application, it is also abbreviated as CBR. In contrast, in the present application, CBS of the non-temperature-controlled type hard butter, which is called "non-temperature-controlled type hard butter having a high content of lauric acid glyceride type fat", is defined as: the fat and oil for chocolate has a saturated fatty acid content of 12-14 carbon atoms of 25 wt.% or more, an SFC of 25% or more at 20 ℃ and an SFC of 5% or less at 50 ℃ in the whole fatty acid constituting the fat and oil. In the present application, it is also abbreviated as CBS. Examples of the saturated fatty acid having 12 to 14 carbon atoms include lauric acid and myristic acid. In the present application, the composition of constituent fatty acids of the fat or oil may be determined based on the standard fat or oil analysis method 2.4.2.1 to 2013. SFC can be measured by NMR at 20℃or 50℃according to the method specified in IUPAC 2.150 (a).

The CB compatibility improving agent of the present application is composed of an oil or fat having a characteristic in terms of triglyceride composition, and preferably contains 8 to 30% by weight of XYU, 0.5 to 21% by weight of Y2U, and 3 to 24% by weight of YU2 in the whole oil or fat, and the total content of these XYU, Y2U, and YU2 is 13 to 35% by weight. More preferably, the present application comprises: the composition further preferably contains, by weight, 10 to 28% XYU, 1.0 to 10% Y2U, and 5.0 to 15% YU2, and the total content of XYU, Y2U, and YU2 is 16 to 34%, and further preferably: the XYU content is 12-25 wt%, the Y2U content is 2.0-6.0 wt%, the YU2 content is 7.0-9.0 wt%, and the total content of XYU, Y2U and YU2 is 21-30 wt%. In the present application, the triglyceride composition can be measured by high performance liquid chromatography based on the standard fat analytical test method 2.4.6.2-2013.

The meanings of each expression XYU, XYU, Y2U, YU are as follows. X: saturated fatty acid with 16-18 carbon atoms. Y: saturated fatty acids having 20 or more carbon atoms. U: cis-form unsaturated fatty acids. XYU: triglycerides to which each 1 molecule of X, Y, U was bonded (bonding position of each fatty acid is not limited). Y2U: triglycerides to which 2 molecules of Y and 1 molecule of U are bonded (bonding positions of the fatty acids are not limited). YU2: triglycerides in which 1 molecule of Y and 2 molecules of U are bonded (bonding positions of the fatty acids are not limited). Examples of the saturated fatty acid having 16 to 18 carbon atoms include palmitic acid and stearic acid. Examples of the saturated fatty acid having 20 or more carbon atoms include arachidic acid, behenic acid, and lignoceric acid. The cis-type unsaturated fatty acid is an unsaturated fatty acid of cis-form, and the carbon number is not particularly limited. Specifically, oleic acid, myristoleic acid, palmitoleic acid, isooleic acid, cod liver acid, eicosenoic acid, erucic acid, linoleic acid, linolenic acid, and the like can be cited.

XYU is a triglyceride containing saturated fatty acid X having 16 to 18 carbon atoms, long chain saturated fatty acid Y having 20 or more carbon atoms, and cis-type unsaturated fatty acid U, and Y2U and YU2 are triglycerides containing long chain saturated fatty acid Y having 20 or more carbon atoms and cis-type unsaturated fatty acid U, and these are used in a specific amount as described above and are mixed with triglyceride SUS contained in CB, whereby the crystal state of 2 chain length (japanese: 2-fold) is easily maintained in chocolate, and thus the occurrence of granulation can be suppressed.

In the CB compatibility improving agent of the present invention, the total content of XXX, X2Y, XY and YYY is preferably 30 wt% or less, more preferably 27 wt% or less, and even more preferably 10 to 24 wt% of the total amount of the oils and fats constituting the CB compatibility improving agent. If a large amount of these XXX, X2Y, XY and YYY are blended, the chocolate tends to have poor oral solubility. The meanings of XXX, X2Y, XY, YYY are as follows. XXX: triglycerides to which 3 molecules of X are bonded. X2Y: triglycerides to which 2 molecules of X and 1 molecule of Y are bonded (bonding positions of the fatty acids are not limited). XY2: triglycerides to which 1 molecule of X and 2 molecules of Y are bonded (bonding positions of the fatty acids are not limited). YYY: triglycerides with 3 molecules of Y bound.

In the CB compatibility improving agent of the present invention, the smaller the trans fatty acid content, the better the health point of view, and the less the trans fatty acid content, the more preferably the less the 5 wt% is, the more preferably the less the 3 wt% is, the more preferably the less the 1 wt% is, and the most preferably the trans fatty acid is substantially not contained in the whole constituent fatty acids of the fat or oil constituting the CB compatibility improving agent. The CB compatibility improving agent of the present invention can suppress the granulation of chocolate over a wide temperature range for a long period of time even if the trans fatty acid content is so small. CB compatibility improving agents having a low trans fatty acid content can be produced by not using hydrogenated raw oil or fat or reducing the amount thereof. The trans fatty acid content can be determined based on AOCS Ce 1 f-96.

The constituent fatty acids of the raw oil or fat used for producing the CB compatibility enhancer of the present invention preferably satisfy the following conditions (i) and (ii).

(i) The saturated fatty acid content of 6 to 10 carbon atoms in the whole constituent fatty acids of the raw oil or fat is 0 to 5 wt%. By reducing the content of these short-chain saturated fatty acids, the rate of solidification at room temperature does not decrease when chocolate is produced by blending the CB-compatibility improving agent with a non-tempering type hard butter having a low content of lauric acid glyceride type fat, and therefore the productivity is high and the biting performance of the chocolate is not impaired. Therefore, non-tempering chocolate having good characteristics can be produced inexpensively. The saturated fatty acid content having 6 to 10 carbon atoms is preferably 0% by weight or more and 3% by weight or less, more preferably 0% by weight or more and 1% by weight or less. Examples of the saturated fatty acid having 6 to 10 carbon atoms include caproic acid, caprylic acid, and capric acid.

(ii) The total constituent fatty acids of the raw oil/fat include saturated fatty acids having 12 to 14 carbon atoms (e.g., lauric acid and myristic acid) in an amount of 0 to 5 wt.%, saturated fatty acids having 16 carbon atoms (i.e., palmitic acid) in an amount of 15 to 40 wt.%, saturated fatty acids having 18 carbon atoms (i.e., stearic acid) in an amount of 9 to 25 wt.%, saturated fatty acids having 20 or more carbon atoms (e.g., arachic acid and behenic acid) in an amount of 10 to 35 wt.%, and cis-unsaturated fatty acids in an amount of 25 to 55 wt.%. Thus, a CB compatibility improving agent satisfying the content conditions of XYU and Y2U, YU2 can be easily obtained. The saturated fatty acid content of 12 to 14 carbon atoms is preferably 0 to 4 wt%, more preferably 0 to 2 wt%, and the saturated fatty acid content of 16 carbon atoms is preferably 18 to 36 wt%, more preferably 20 to 30 wt%, and the saturated fatty acid content of 18 carbon atoms is preferably 10 to 20 wt%, more preferably 12 to 18 wt%, and the saturated fatty acid content of 20 carbon atoms is preferably 12 to 30 wt%, more preferably 15 to 25 wt%, and the cis-unsaturated fatty acid content is preferably 30 to 50 wt%, more preferably 35 to 45 wt%.

The CB compatibility improving agent of the present invention can be obtained as follows: preparing a plurality of raw material fats and oils so that the above (i) and (ii) can be satisfied as a whole, and mixing the raw material fats and oils to transesterify or transesterify the raw material fats and oils separately and then mixing the raw material fats and oils to obtain the product. Alternatively, the method can be obtained as follows: the transesterified oil is separated by crystallization in the absence of a solvent to obtain a liquid fraction.

The type of the raw oil or fat is not particularly limited as long as the raw oil or fat satisfies (i) and (ii) as a whole. The known oils and fats can be appropriately selected, and the oils and fats can be used in an appropriate ratio so as to satisfy (i) and (ii) as a whole.

As an example, the CB compatibility improving agent of the present invention may be obtained by transesterifying a mixed oil of palm-based oil and extremely hydrogenated high erucic acid rapeseed oil (i.e., a hydraulic oil of the harbouring seed of the japanese) or by transesterifying a mixed oil of palm-based oil and extremely hydrogenated high erucic acid rapeseed oil and then crystallizing the same in the absence of a solvent.

In the transesterification of the above-mentioned raw oil or fat, a conventional method may be used. The catalyst used in the transesterification is not limited to any kind as long as it can be used in food applications, and examples thereof include sodium methoxide and lipase. As the lipase, a lipase commonly used for transesterification of triglycerides can be used without particular limitation.

The ester-exchanged oil obtained by transesterification is directly subjected to crystallization and fractionation without adding a solvent, and the solid portion thereof is removed, and a liquid portion is separated, whereby a CB compatibility improving agent can be produced. The crystallization and separation method may be carried out according to a conventional method, and for example, a liquid portion may be obtained by stirring and precipitating crystals while adjusting the temperature to obtain a crystal slurry, and then introducing the crystal slurry into a press-squeezing device to be squeezed.

In the crystallization fractionation, it is preferable that the liquid fraction is separated by crystallization at 30 to 50 ℃ in the absence of a solvent in such a manner that the SFC (=fractionation degree) of the crystallization slurry becomes 20% or less, followed by fractionation. If the fractionation degree exceeds 20%, the yield of the liquid portion is lowered, which is not preferable. The fractionation degree is more preferably 15% or less, and still more preferably 12% or less.

(fat and oil composition for non-tempering chocolate)

The fat composition for non-tempering chocolate of the present application is a fat composition blended for producing non-tempering chocolate. The fat composition contains at least a non-tempering type hard butter having a low content of lauric acid glyceride type fat and the above-mentioned CB compatibility improving agent of the present application, and may optionally contain a non-tempering type hard butter having a high content of lauric acid glyceride type fat and/or a fat for physical property adjustment in addition to these. The fat composition for non-tempering chocolate according to the present application does not contain cocoa butter.

The non-temperature-controlled hard butter having a low lauric acid glyceride type fat content may be a conventionally known one, and is not particularly limited as long as the above definition is satisfied, and examples thereof include: the oil is obtained by hydrogenating and/or separating at least one of liquid oil such as rapeseed oil, soybean oil, rice bran oil, corn oil, etc., palm oil, shea butter, etc., and fractional oil thereof; the vegetable oil is obtained by transesterification and/or fractionation of a liquid fat such as rapeseed oil, soybean oil, rice bran oil, corn oil, etc., or a fat such as palm oil, shea butter, and at least one of these fractionated oils.

The non-tempering type hard butter having a high content of lauric acid glyceride type oil may be a conventionally known one, and is not particularly limited as long as the above definition is satisfied, and examples thereof include coconut oil, palm kernel oil, fractionated oil of these oils, hydrogenated oil, transesterified oil, and the like.

The physical property adjustment oil or fat is an oil or fat that does not fall within the category of stearines referred to in the present application, and specifically, an oil or fat having an SFC of less than 25% at 20 ℃ and an SFC of less than 5% at 50 ℃. The oils and fats that satisfy these SFC conditions are not particularly limited, and oils and fats that are generally used for eating purposes may be used alone or in combination of two or more. Specifically, there may be mentioned: palm oil, palm kernel oil, coconut oil, shea butter, soybean oil, cottonseed oil, corn oil, safflower oil, rapeseed oil, rice bran oil, sesame oil, and other liquid oils; various animal and vegetable fats such as milk fat, lard, fish oil, etc.; hydrogenated oils, fractionated oils, transesterified oils, and the like.

The content of the non-tempering hard butter having a low content of the lauric acid glyceride-based fat in the non-tempering chocolate fat composition of the present invention is preferably 11 to 95% by weight, more preferably 33 to 85% by weight, and still more preferably 44 to 78% by weight. The content of the CB compatibility enhancer is preferably 5 to 89 wt%, more preferably 11 to 67 wt%, and even more preferably 17 to 44 wt%. By using the two components in such a content, even if a large amount of cocoa butter is blended into a non-tempering chocolate containing a non-tempering hard butter having a low content of lauric acid glyceride type fat, granulation is less likely to occur over a wide temperature range over a long period of time, and the chocolate has good mouth-solubility, a high curing speed at room temperature, and good biting properties can be maintained.

The non-temperature-controlled hard butter having a high content of the lauric acid glyceride-based fat is an optional component which may or may not be blended, and the content thereof is preferably 0 to 41% by weight, more preferably 0 to 20% by weight, and still more preferably 0 to 10% by weight. In addition, a non-temperature-controlled hard fat having a low content of lauric acid glyceride type oil as an essential component is preferably blended in a larger amount than the non-temperature-controlled hard fat having a high content of lauric acid glyceride type oil. This is because, since the non-tempering hard butter having a low content of lauric acid glyceride type fat has higher compatibility with cocoa butter than the non-tempering hard butter having a high content of lauric acid glyceride type fat, more cocoa ingredients can be blended, and the chocolate flavor can be further enriched. Specifically, the weight ratio of the non-temperature-controlled hard fat having a low content of lauric acid glyceride type fat to the non-temperature-controlled hard fat having a high content of lauric acid glyceride type fat is preferably 1.3 or more, more preferably 1.5 or more, and still more preferably 4.0 or more. The upper limit of the weight ratio is not limited, since a non-temperature-adjusting type hard butter having a high content of lauric acid glyceride type oil may not be blended.

The content of the optional components, which may be optionally blended, is preferably 0 to 84% by weight, more preferably 0 to 40% by weight, and even more preferably 0 to 20% by weight. By blending the physical property adjusting oil or fat, the chocolate can be adjusted to a desired hardness.

The fat and oil composition for non-tempering chocolate of the present invention may contain components other than fat and oil as necessary within a range that does not inhibit the effects of the present invention. As such components, for example, there may be mentioned: emulsifying agents such as glycerin fatty acid ester, sorbitan fatty acid ester, lecithin, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, etc., perfumes, coloring materials, antioxidants, etc.

The method for producing the fat and oil composition for non-tempering chocolate of the present invention is not particularly limited, and the composition may be obtained by blending oils and fats that melt under heating (for example, at about 60 ℃). After blending, the product may be used directly in the manufacture of chocolate in a molten state, or may be cooled and solidified. The cooling conditions are not particularly limited.

(non-tempering chocolate)

The non-tempering chocolate according to the present invention may be produced using the CB compatibility improving agent according to the present invention, or may be produced using the fat and oil composition for non-tempering chocolate according to the present invention. Further, the composition may be prepared without using the CB compatibility improving agent or the fat and oil composition for non-tempering chocolate.

As chocolate referred to in the present application, from a standard point of view, it corresponds to chocolate standards, quasi-chocolate standards and foods using chocolate in "fair trade competition treaty on identification of chocolate class". From the formulation point of view, dark chocolate, milk chocolate, white chocolate, etc. can be exemplified. From the viewpoint of use, coated chocolate, solid chocolate, chocolate fillings and the like can be exemplified.

In the non-tempering chocolate of the present application, the content of the trans-type unsaturated fatty acid in the total constituent fatty acids of the fat and oil contained in the chocolate is preferably 3.25% by weight or less, more preferably 2% by weight or less, and still more preferably 1% by weight or less, from the viewpoint of health.

In the non-tempering chocolate according to the present application, the saturated fatty acid content having 6 to 10 carbon atoms is preferably 5.5% by weight or less based on the total fatty acids constituting the fat and oil contained in the chocolate. By reducing the content of short-chain saturated fatty acids in this manner, the solidification rate at room temperature of chocolate containing a non-tempering type hard butter having a low content of lauric acid glyceride type fat is not lowered, and the biting performance is not impaired. The saturated fatty acid content of 6 to 10 carbon atoms is more preferably 5.0 wt% or less, and still more preferably 4.0 wt% or less. The saturated fatty acid content of the fat and oil contained in the chocolate is preferably 32% by weight or less, more preferably 15% by weight or less, and still more preferably 5% by weight or less, based on the total fatty acids constituting the fat and oil.

The non-tempering chocolate of the present invention may be any of the 3 embodiments described below. In addition, a combination of these embodiments is also possible.

The non-tempering chocolate according to the present invention of the first embodiment is the following chocolate: the fat and oil composition for non-tempering chocolate of the present invention contains, based on the total fat and oil contained in the chocolate, from 38 to 86% by weight of a non-tempering hard butter having a low content of lauric acid glyceride-based fat and from 12 to 40% by weight of cocoa butter, from 5 to 88% by weight of the non-tempering fat and oil composition for non-tempering chocolate of the present invention, from 0.4 to 6.5% by weight of XYU, from 0.1 to 1.4% by weight of Y2U, from 0.2 to 3.6% by weight of YU2, and from 0.7 to 11.4% by weight of the total content of XYU, Y2U and YU2, and from 14.4% by weight or less of the total content of XXX, X2Y, XY and YY. Preferably, the total fat and oil contained in the chocolate contains 35 to 80% by weight of a non-tempering hard butter having a low content of lauric acid glyceride-based fat, 12 to 35% by weight of cocoa butter, 12 to 88% by weight of the fat and oil composition for non-tempering chocolate of the present invention, 1.0 to 6.0% by weight of XYU, 0.2 to 1.3% by weight of Y2U, and 0.3 to 3.3% by weight of YU2, the total content of XYU, Y2U and YU2 being 1.5 to 10.6% by weight, and the total content of XXX, X2Y, XY and YYY being 13% by weight or less. More preferably, the total fat and oil contained in the chocolate is 40 to 76% by weight of a non-tempering hard butter having a low lauric acid glyceride type fat content, and the fat and oil composition for non-tempering chocolate of the present invention is composed of 12 to 25% by weight of cocoa butter, 18 to 88% by weight of the fat and oil composition for non-tempering chocolate, 1.4 to 5.5% by weight of XYU, 0.4 to 1.2% by weight of Y2U, and 0.6 to 3.0% by weight of YU2, the total content of XYU, Y2U and YU2 being 2.4 to 9.7% by weight, and the total content of XXX, X2Y, XY2 and YYY being 12% by weight or less. In this embodiment, the meaning of specifying the content of each triglyceride is the same as that described for the content of each triglyceride in the CB compatibility enhancer.

The non-tempering chocolate according to the second embodiment of the present invention is the following chocolate: the total fat and oil contained in the chocolate contains 12 to 40% by weight of the cocoa butter, 4 to 43% by weight of the CB compatibility improving agent of the present invention, and 38 to 86% by weight of a non-tempering hard butter having a low lauric fat content, and the weight ratio of the cocoa butter compatibility improving agent/the cocoa butter is 0.3 to 3.6. Preferably, the total fat and oil contained in the chocolate contains 12 to 35% by weight of the cocoa butter, 10 to 39% by weight of the CB compatibility improving agent of the present invention, and 45 to 80% by weight of a non-tempering hard butter having a low lauric fat content, and the weight ratio of the cocoa butter compatibility improving agent/the cocoa butter is 1.0 to 3.0. More preferably, the total fat and oil contained in the chocolate contains 12 to 25% by weight of the cocoa butter, 15 to 35% by weight of the CB compatibility improving agent of the present invention, and 50 to 76% by weight of a non-tempering hard butter having a low lauric fat content, and the weight ratio of the cocoa butter compatibility improving agent/the cocoa butter is 1.2 to 2.5.

The non-tempering chocolate according to the present invention of the third embodiment is the following chocolate: the fat and oil composition for non-tempering chocolate of the present invention comprises 12 to 40% by weight of cocoa butter and 12 to 43% by weight of the CB compatibility enhancer in the fat and oil composition in the chocolate, and the fat and oil composition is contained in such an amount that the weight ratio of the cocoa butter compatibility enhancer to the cocoa butter is 0.3 to 3.6. Preferably, the fat and oil composition for non-tempering chocolate of the present invention contains 12 to 35% by weight of cocoa butter and the fat and oil composition in such a manner that the content of the CB compatibility enhancer in the fat and oil composition is 10 to 39% by weight of the fat and oil composition in the whole chocolate and the weight ratio of the cocoa butter compatibility enhancer to the cocoa butter is 1.0 to 3.0. More preferably, the fat and oil composition for non-tempering chocolate of the present invention contains 12 to 25% by weight of cocoa butter and the fat and oil composition in such a manner that the content of the CB compatibility enhancer in the fat and oil composition is 15 to 35% by weight of the fat and oil composition in the whole chocolate and the weight ratio of the cocoa butter compatibility enhancer to the cocoa butter is 1.2 to 2.5.

The chocolate of the present invention can be produced without tempering. The production method may be the same as that of a general non-tempering type chocolate. For example, the raw material components may be mixed in an arbitrary ratio, and subjected to roll treatment and refining treatment by known methods. In addition, a material that is usually blended with chocolate may be blended in addition to the above-described fat component. As such materials, there may be mentioned: cocoa paste, cocoa powder, saccharides, dairy products, syrup, wine and other flavoring materials, emulsifiers, fragrances, colorants, antioxidants and the like.

Food products comprising the non-tempering chocolate of the present invention may also be made. Examples of such foods include various kinds of western-style snacks such as cake, bread, biscuit, pie, and steamed bread; baking the article; snack foods and snack foods using fruits. The use of chocolate is not limited, and examples thereof include coating use, chocolate crumb use, baked dough blending use, snack dough blending use, cream filling use, sandwich cream use, and cream dip use. The compatibility improving agent of the present invention can inhibit granulation in a wide temperature range, and is therefore particularly suitable for a normal temperature circulating food among the above foods.

Examples

Hereinafter, the present invention will be described more specifically by way of examples, but the present invention is not limited to these examples.

(method for measuring fatty acid composition)

The constituent fatty acid composition of the fats & oils was determined according to the standard fat & oil analytical test method 2.4.2.1-2013.

(method for measuring triglyceride composition)

The triglyceride composition was measured by high performance liquid chromatography according to standard fat analytical method 2.4.6.2-2013.

(method for measuring SFC)

SFC was measured by NMR at 20℃or 50℃according to the procedure specified in IUPAC 2.150 (a).

(method for measuring fractionation degree)

The fractionation degree refers to the SFC value of the crystalline solid-liquid mixed oil (slurry) obtained by crystallization at 30 to 50℃without solvent. The preferred range of the fractionation degree is 0.1 to 20%. The SFC value of the degree of fractionation was measured by NMR immediately after sampling the slurry. The measurement chamber of the p-NMR apparatus was kept at 40 ℃.

(method for calculating yield)

The yield refers to the weight% of the compatibility enhancer obtained from the raw oil. The preferred range of the yield is 50 to 99.9%. The above yield was calculated by converting the value obtained by dividing the weight of the obtained compatibility enhancer by the total weight of the raw oil and fat into a percentage (%).

Production example 1 production of non-temperature-controlled hard fat with low lauric acid glyceride type fat

80 parts by weight of (3) 3 (5) (v/v) i F40LT (manufactured by Zhong Hua) melted at 60 ℃ and 20 parts by weight of (Zhong Hua) random transesterification oil (manufactured by palm) having an iodine value of 63 melted at 60 ℃ were mixed, kneaded by a rapid cooling kneading device, and filled into a paper box (30) at an outlet temperature of 20 ℃ to obtain a non-temperature-controlled hard fat having a low content of glycerol laurate-based fat. The resulting hard butter had a saturated fatty acid content of 12 to 14 carbon atoms of 1.3 wt.%, an SFC of 69.6% at 20℃and an SFC of 0.1% at 50 ℃.

Example 1 preparation of compatibility enhancer 1

80 parts by weight of a palm fractionation soft part (manufactured by Zhong Hua) having an iodine value of 63 and 20 parts by weight of extremely hydrogenated oil (manufactured by Zhong Hua) of high erucic acid rapeseed oil as raw material oils were charged into a detachable flask. While stirring at a stirring speed of 100rpm, the grease was heated and dehydrated under vacuum (500 Pa) at 90℃to adjust the moisture content to 100ppm. Then, 0.2 parts by weight of sodium methoxide was added to 100 parts by weight of the above-mentioned mixed fat/oil (palm fractionation soft part: extremely hydrogenated oil of high erucic acid rapeseed oil=80:20), and the mixture was stirred at 90℃for 20 minutes while maintaining a vacuum state. After stopping stirring and releasing vacuum, 100 parts by weight of neutral water (pH 7.6 (hereinafter, the same pH) was sprayed from above the oil layer with respect to 100 parts by weight of the above-mentioned mixed oil and fat, and the oil and fat were brought into contact with the neutral water. After allowing to stand for 60 minutes in this state to sufficiently separate the oil layer, the emulsion layer and the water layer, the water layer and the emulsion layer were discharged from the lower portion of the flask, and an oil layer was obtained. To 100 parts by weight of the obtained oil layer, 2 parts by weight of clay (manufactured by Water chemistry Co., ltd., NF-X) was added, and the mixture was heated and dehydrated under vacuum (500 Pa) at 90℃while stirring at a stirring speed of 100rpm, and then passed through filter paper (manufactured by Advantec, qualitative filter paper No. 1) to obtain a colorless oil. The decolorized oil obtained was subjected to deodorization treatment by steam distillation (250 ℃ C., 200Pa, 60 minutes) according to a conventional method to obtain a compatibility enhancer 1. As shown in table 2.

Example 2 preparation of compatibility enhancer 2

Compatibility enhancer 2 was obtained in the same manner as in example 1 except that the amounts of the palm fractionation soft part having an iodine value of 63 and the extremely hydrogenated oil of high erucic acid rapeseed oil were changed to 67 parts by weight and 33 parts by weight, respectively. As shown in table 2.

Comparative example 1 preparation of compatibility enhancer 3

Compatibility enhancer 3 was obtained in the same manner as in example 1 except that the amounts of the palm fractionation soft part having an iodine value of 63 and the extremely hydrogenated oil of high erucic acid rapeseed oil were changed to 50 parts by weight and 50 parts by weight, respectively. As shown in table 2.

Comparative example 2 preparation of compatibility enhancer 4

Compatibility enhancer 4 was obtained in the same manner as in example 1 except that the amounts of the palm fractionation soft part having an iodine value of 63 and the extremely hydrogenated oil of high erucic acid rapeseed oil were changed to 89 parts by weight and 11 parts by weight, respectively. As shown in table 2.

Comparative example 3 preparation of compatibility enhancer 5

A compatibility enhancer 5 was obtained in the same manner as in example 1 except that 50 parts by weight of extremely hydrogenated oil of canola oil (manufactured by Zhong Hua) and 50 parts by weight of a gum M2 (manufactured by Riken Vitamin) were used as the raw material oils and fats. As shown in table 2.

Example 3 preparation of compatibility enhancer 6

67 parts by weight of a palm fractionation soft part (manufactured by Zhong Hua) having an iodine value of 63 and 33 parts by weight of extremely hydrogenated oil (manufactured by Zhong Hua) of canola oil as raw material oils were put into a separable flask, and heated and vacuum dehydrated at 90℃under a vacuum condition (500 Pa) while stirring at a stirring speed of 100rpm, whereby the moisture content in the oils was adjusted to 100ppm. Then, 0.2 parts by weight of sodium methoxide was added to 100 parts by weight of the above-mentioned mixed fat/oil (palm fractionation soft part: extremely hydrogenated oil of high erucic acid rapeseed oil=67:33), and the mixture was stirred at 90℃for 20 minutes while maintaining a vacuum state. After stopping stirring and releasing vacuum, 100 parts by weight of neutral water (pH 7.6 (hereinafter, the same pH) was sprayed from above the oil layer with respect to 100 parts by weight of the above-mentioned mixed oil and fat, and the oil and fat were brought into contact with the neutral water. After allowing to stand for 60 minutes in this state to sufficiently separate the oil layer, the emulsion layer and the water layer, the water layer and the emulsion layer were discharged from the lower portion of the flask, and an oil layer was obtained. To 100 parts by weight of the obtained oil layer, 2 parts by weight of clay (manufactured by Water chemistry Co., ltd., NF-X) was added, and the mixture was heated and dehydrated under vacuum (500 Pa) at 90℃while stirring at a stirring speed of 100rpm, and then passed through filter paper (manufactured by Advantec, qualitative filter paper No. 1) to obtain a colorless oil.

The obtained decolorized oil was stirred at 100rpm from the molten state for 24 hours at 42.5℃until the degree of fractionation reached 11.5% without using a solvent, and then was fractionated under 1.5MPa with a filter press to obtain a fraction. The obtained fraction was subjected to deodorization treatment by steam distillation (250 ℃ C., 200Pa, 60 minutes) according to a conventional method to obtain a compatibility enhancer 6. As shown in table 3.

Example 4 preparation of compatibility enhancer 7

A compatibility enhancer 7 was obtained in the same manner as in example 3 except that the fractionation degree was changed to 19.5%. As shown in table 3.

Example 5 preparation of compatibility enhancer 8

Compatibility enhancer 8 was obtained in the same manner as in example 1 except that the amounts of the palm fractionation soft part having an iodine value of 63 and the extremely hydrogenated oil of high erucic acid rapeseed oil were changed to 55 parts by weight and 45 parts by weight, respectively. As shown in table 4.

Example 6 preparation of compatibility enhancer 9

Compatibility enhancer 9 was obtained in the same manner as in example 1 except that 20 parts by weight of extremely hydrogenated oil (manufactured by Zhong Hua) of high erucic acid rapeseed oil and 80 parts by weight of palm oil (manufactured by Zhong Hua) having an iodine value of 50 were used as the raw oil. As shown in table 4.

Comparative example 4 preparation of compatibility enhancer 10

A compatibility enhancer 10 was obtained in the same manner as in example 1 except that 33 parts by weight of extremely hydrogenated oil (manufactured by Zhong Hua) of high erucic acid rapeseed oil and 67 parts by weight of glycerol palm kernel oil having an iodine value of 27 (manufactured by Zhong Hua) were used as the raw oil and fat. As shown in table 4.

Comparative example 5 preparation of compatibility enhancer 11

Only 33-iodine value palm fractionated glyceryl stearate (manufactured by Zhong Hua) was charged into a separable flask, and the mixture was heated and dehydrated under vacuum conditions (500 Pa) at 90℃while stirring at a stirring speed of 100rpm, whereby the water content in the oil was adjusted to 100ppm. Then, 0.2 parts by weight of sodium methoxide was added to 100 parts by weight of the above-mentioned fat and oil, and the mixture was stirred at 90℃for 20 minutes while maintaining a vacuum state. After stopping stirring and releasing vacuum, 100 parts by weight of neutral water (pH 7.6 (hereinafter, the same pH) was sprayed from above the oil layer with respect to 100 parts by weight of the above-mentioned mixed oil and fat, and the oil and fat were brought into contact with the neutral water. After allowing to stand for 60 minutes in this state to sufficiently separate the oil layer, the emulsion layer and the water layer, the water layer and the emulsion layer were discharged from the lower portion of the flask, and an oil layer was obtained. To 100 parts by weight of the obtained oil layer, 2 parts by weight of clay (manufactured by Water chemistry Co., ltd., NF-X) was added, and the mixture was heated and dehydrated under vacuum (500 Pa) at 90℃while stirring at a stirring speed of 100rpm, and then passed through filter paper (manufactured by Advantec, qualitative filter paper No. 1) to obtain a colorless oil.

The obtained decolorized oil was stirred at 100rpm from the molten state for 24 hours at 43.5℃until the degree of fractionation reached 20.0% without using a solvent, and then was fractionated by a filter press under 1.5MPa to obtain a fraction. The obtained fraction was subjected to deodorization treatment by steam distillation (250 ℃ C., 200Pa, 60 minutes) according to a conventional method to obtain the compatibility enhancer 11. As shown in table 4.

Comparative example 6 preparation of compatibility enhancer 12

Compatibility enhancer 12 was obtained in the same manner as in example 1 except that 60 parts by weight of extremely hydrogenated oil (manufactured by Zhong Hua) of canola oil and 40 parts by weight of corn oil (manufactured by Zhong Hua) were used as the raw material oils. As shown in table 4.

Comparative example 7 preparation of compatibility enhancer 13

A compatibility enhancer 13 was obtained in the same manner as in example 1 except that only glyceryl guazamate (manufactured by zelin) (Zhong Hua) was used as the raw oil or fat. As shown in table 5.

Comparative example 8 preparation of compatibility enhancer 14

A compatibility enhancer 14 was obtained in the same manner as in example 1 except that 67 parts by weight of glycerol sheaoleate (manufactured by Zhong Hua) and 33 parts by weight of extremely hydrogenated oil (manufactured by Zhong Hua) of palm oil having an iodine value of 50 were used as the raw oil and fat. As shown in table 5.

Comparative example 9 preparation of compatibility enhancer 15

A compatibility enhancer 15 was obtained in the same manner as in example 1 except that only a soft portion (manufactured by Zhong Hua) of palm having an iodine value of 63 was used as the raw oil or fat. As shown in table 5.

Comparative example 10 preparation of compatibility enhancer 16

Extremely hydrogenated oil (Zhong Hua) of high erucic acid rapeseed oil was used as the compatibility enhancer 16. As shown in table 5.

Comparative example 11 preparation of compatibility enhancer 17

A compatibility enhancer 17 was obtained in the same manner as in example 1 except that 33 parts by weight of extremely hydrogenated oil of high erucic acid rapeseed oil (manufactured by Zhong Hua) and 67 parts by weight of high oleic acid sunflower oil (manufactured by Zhong Hua) were used as the raw oil and fat. As shown in table 5.

The triglyceride composition and the fatty acid composition of the compatibility improving agents obtained in examples 1 to 6 and comparative examples 1 to 11 were measured, and the results are shown in tables 2 to 5.

(preparation of non-tempering chocolate)

The chocolate of examples 1 to 6 and comparative examples 1 to 11 were prepared according to the chocolate formulation 1 of table 1 using the compatibility improving agents obtained in the examples and comparative examples, respectively.

In addition, "conventional CBR-blended non-tempering chocolate" used as a reference for comparison in the evaluation of the mouth-solubility and the biting performance described later was prepared according to the chocolate formula 2 of table 1. The evaluation of the mouth-solubility and biting performance of the "conventional CBR-blended non-tempering chocolate" is shown in table 2 as reference example 1.

TABLE 1

Formula (weight%) of non-tempering chocolate for evaluation

The following components are used in table 1. The same applies to these components as shown in table 6 described below.

Cocoa block: dezaan cocoamas (manufactured by ADM Co., ltd., cocoa butter content 55%)

Cocoa powder: dezaan cocoapowder (cocoa butter content 22.5% manufactured by ADM Co., ltd.)

Cocoa butter: deodorised cocoa butter (PT. ASIA. COCOA. INDONESIA Co., ltd.)

Stearin having a low lauric acid glyceride-based fat content: non-temperature-regulated hard butter having low content of lauric acid glyceride-based oil obtained in production example 1

Whole milk powder: whole milk powder with oil content of 26%

Skimmed milk powder: skim milk powder with oil content of 1%

Granulated sugar: sugar powder (manufactured by the industry of republic of China)

Lecithin: yelkin TS (ADM company)

Vanillin: lignin vanillin (high sand spice industry system)

Examples 7 to 8 and comparative examples 12 to 13

The chocolate of examples 7 to 8 and comparative examples 12 to 13 was prepared according to the formulation of table 6 using the compatibility enhancer 2 obtained in example 2. The results of measuring the triglyceride composition and the fatty acid composition of the chocolate obtained in examples 7 to 8 and comparative examples 12 to 13 are shown in Table 6.

In the production of chocolate, the ingredients are kneaded, rolled and refined according to a conventional method, and then flowed into the chocolate Is placed in a constant temperature bath at 20 ℃ for 1 week to be solidified, and the non-tempering chocolate is obtained.

The chocolate obtained in the above manner was subjected to the respective evaluations shown below. The results are shown in tables 2 to 3 and 5 to 6.

(evaluation method of compatibility)

Please 1 panelist observe the surfaces of chocolates 1-22 (n=3) stored for 3 months under each temperature condition (10 ℃, 15 ℃, or 20 ℃) and evaluate them according to the following criteria.

5, the method comprises the following steps: no white spots (particles) and glossy

4, the following steps: no white spots (particulates), no luster

3, the method comprises the following steps: white spots (particles) were not found, but a few projections and depressions were seen on the surface

2, the method comprises the following steps: producing white spots (particulates)

1, the method comprises the following steps: more white spots (particulates) were produced.

(method for evaluating handleability (dryness of chocolate))

In the production of chocolate, 10 panelists were asked to evaluate the dryness of the melted chocolate immediately after refining at 20℃for 10 minutes, and record the average score thereof.

5, the method comprises the following steps: even if touching, the chocolate will not adhere to hands at all, and the dryness is very good

4, the following steps: even to the touch, the chocolate is hardly attached, and the dryness is good

3, the method comprises the following steps: chocolate adheres slightly to the touch and generally has a dryness

2, the method comprises the following steps: chocolate adheres to the touch and has poor dryness

1, the method comprises the following steps: chocolate adheres more to the touch and has very poor dryness

(evaluation method of oral solubility)

For the mouth-solubility of the non-tempering chocolate which was poured into the mold and allowed to stand in a thermostatic bath at 20℃for 1 week to solidify, 10 panelists rated the same as described below.

5, the method comprises the following steps: the mouth solubility is very good as that of the prior CBR blended non-temperature-regulated chocolate

4, the following steps: the non-tempering chocolate blended with the prior CBR has almost the same level and good mouth solubility

3, the method comprises the following steps: the CBR is slightly inferior to the prior CBR blended non-tempering chocolate, has slightly inferior mouth solubility, but is within the allowable range

2, the method comprises the following steps: compared with the prior CBR mixed non-temperature-regulated chocolate, the CBR mixed non-temperature-regulated chocolate has poor mouth solubility

1, the method comprises the following steps: compared with the prior CBR blended non-temperature-regulated chocolate, the chocolate has poor mouth solubility

(evaluation method of bite Property)

For the biting property of the non-tempering chocolate which was poured into a mold and allowed to stand in a thermostatic bath at 20℃for 1 week to solidify, 10 panelists rated the same as the following criteria and reported the average score. The term bite refers to: when eating chocolate, the chocolate has a crisp and broken taste.

5, the method comprises the following steps: the biting property is very good as that of the prior CBR blended non-temperature-regulated chocolate

4, the following steps: almost the same as the conventional CBR blended non-tempering chocolate, and has good biting performance

3, the method comprises the following steps: the CBR is slightly inferior to the prior CBR blended non-tempering chocolate, has slightly inferior biting property, but is within the allowable range

2, the method comprises the following steps: compared with the prior CBR mixed non-temperature-regulated chocolate, the CBR mixed non-temperature-regulated chocolate has poor biting performance

1, the method comprises the following steps: compared with the prior CBR mixed non-temperature-regulated chocolate, the chocolate has poor biting performance

(method for evaluating productivity of compatibility improving agent)

The productivity of the compatibility improving agent was evaluated based on the presence or absence of the fractionation step and the yield at the time of production of the compatibility improving agent, according to the following criteria.

5, the method comprises the following steps: the method has very good process without fractionation, and the yield is more than 75 percent

4, the following steps: the method has a good fractionation step, and the yield is more than 75 percent

3, the method comprises the following steps: the yield is more than 50% and less than 75% in the allowed range

2, the method comprises the following steps: the difference has a step of separating, and the yield is more than 25% and less than 50%

1, the method comprises the following steps: very poor fractionation procedure with yield less than 25%

(comprehensive evaluation)

The lowest score in the evaluation of chocolate and the evaluation of the compatibility enhancer was rounded off as a comprehensive evaluation.

In the following table, each oil and fat is as follows.

Grease a: palm fractionation soft part (Zhong Hua system) having an iodine value of 63

Grease B: extremely hydrogenated oil of high erucic acid rapeseed oil (Zhong Hua system)

Grease C: extremely hydrogenated oil of canola oil (Zhong Hua system)

Grease D: one M2 (manufactured by Riken Vitamin)

Grease E: palm oil (Zhong Hua)

Grease F: palm kernel oil glyceride with iodine value of 27 (Zhong Hua)

Grease G: palm fractionation glyceryl stearate having an iodine value of 33 (Zhong Hua)

Grease H: corn oil (Zhong Hua)

Grease I: milk fruit linoleic acid glyceride (Zhong Hua)

Grease J: extremely hydrogenated oil of palm oil having an iodine value of 50 (Zhong Hua)

Grease K: high oleic sunflower seed oil (Zhong Hua)

TABLE 2

According to Table 2, the chocolate of examples 1 and 2 gave good results, but the chocolate of example 2 was more excellent in compatibility in terms of XYU content, Y2U content, YU2 content, and the total content of XYU, Y2U and YU2 than the chocolate of example 1. On the other hand, the chocolate of comparative example 1 had a large total content of XXX, X2Y, XY2 and YYY, and was insufficient in terms of oral solubility. The chocolate of comparative example 2 had a small Y2U content and a small total content of XYU, Y2U and YU2, and was insufficient in compatibility, and was granulated at any test temperature. The chocolate of comparative example 3 did not contain XYU, Y2U and YU2, and was slow in solidification rate, poor in handleability, and insufficient in biting property.

TABLE 3

According to Table 3, the chocolate of examples 3 and 4 gave good results, but the combined content of XXX, X2Y, XY and YYY was lower than that of the chocolate of example 2, giving results slightly lower productivity of the compatibility improving agent than that of the chocolate of example 2.

TABLE 4

According to Table 4, the chocolate of examples 5 and 6 gave good results, but gave slightly poorer results in terms of mouth-solubility and bite-ability than the chocolate of example 2. In the chocolate of comparative examples 4 to 6, the content of XYU, Y2U and YU2 was small or not contained, and the compatibility was insufficient, and the chocolate was granulated at any or all of the test temperatures.

TABLE 5

According to Table 5, the chocolate of comparative examples 7 to 10 contained little or no XYU, Y2U and YU2, and were not sufficiently compatible, and were granulated at any test temperature. Further, the chocolate of comparative example 10 was also insufficient in mouth-solubility and biting property. The chocolate of comparative example 11 had a large total content of XYU, Y2U and YU2, and was insufficient in compatibility, and was granulated when stored at 20 ℃.

TABLE 6

According to Table 6, the chocolate of example 7 gave slightly lower results in terms of compatibility, and the chocolate of example 8 gave slightly lower results in terms of handling, mouth-solubility, and bite-ability, but at a commercially marketable level. The chocolate of comparative example 12 had a small amount of XYU content, Y2U content, YU2 content, and the total amount of XYU, Y2U, and YU2, and was insufficient in compatibility, and was granulated at any test temperature. The chocolate of comparative example 13 had a large amount of XYU content, Y2U content, YU2 content, and the total content of XYU, Y2U and YU2, and was slightly inferior in handleability, and insufficient in mouth-solubility and biting property.

Example 9 preparation of fat and oil composition for non-tempering chocolate

50 parts by weight of the non-tempering hard butter having a low lauric acid glyceride type fat content and 50 parts by weight of the compatibility enhancer 2 (example 2) obtained in production example 1 were melted and mixed, and then cooled while stirring, to prepare a fat composition for non-tempering chocolate. The obtained fat composition for non-tempering chocolate has low content of lauric acid glyceride type fat the weight ratio of the non-temperature-controlled type hard butter having a high content of hard butter/lauric acid glyceride-based oil is ≡ (infinity).

Example 10 preparation of non-tempering chocolate

Non-tempering chocolate was made according to the formulation of table 6. Namely, a hard fat having a low content of lauric acid glyceride-based fat in chocolate 20 (example 8): 13.135 parts by weight and compatibility enhancer 2:13.135 parts by weight was changed to a non-tempering type chocolate fat and oil composition (example 9): a non-tempering chocolate was produced in the same manner as in example 8 except for 26.27 parts by weight. The evaluation results of the obtained chocolate are shown in table 6.

From the results in Table 6, the chocolate of example 10 gave slightly lower handling, mouth-soluble and biting properties, but at a level that could be marketed as a commercial product.

Claims (8)

1. A cocoa butter compatibility improver for use with a non-tempering type hard butter having a low content of lauric fat,

the compatibility improving agent is composed of grease,

the grease as a whole contains 8 to 30 wt% XYU, 0.5 to 21 wt% Y2U, and 3 to 24 wt% YU2,

the total content of XYU, Y2U and YU2 is 13-35 wt%,

the total content of XXX, X2Y, XY and YYY is 30% by weight or less,

the content of trans-type unsaturated fatty acid in the total constituent fatty acids of the fat or oil is 5 wt% or less,

x: saturated fatty acid with carbon number of 16-18

Y: saturated fatty acid with carbon number of 20 or more

U: cis-unsaturated fatty acid

XYU: triglycerides bonded with X, Y, U molecules each

Y2U: triglycerides of Y of 2 molecules and U of 1 molecule bonded

YU2: triglycerides of U with 1 molecule Y and 2 molecules bonded thereto

XXX: triglycerides with 3 molecules of X bonded thereto

X2Y: triglycerides with 2 molecules of X and 1 molecule of Y bonded thereto

XY2: triglycerides with 1 molecule X and 2 molecules Y bonded thereto

YYY: triglycerides with 3 molecules of Y bonded thereto

Among them, the non-temperature-adjusting type hard butter having a low lauric acid glyceride type fat content means: the fat and oil for chocolate has a saturated fatty acid content of 12-14 carbon atoms of less than 25 wt%, and a solid fat content of 25% or more at 20 ℃ SFC and 5% or less at 50 ℃ SFC, in the total fatty acid constituting the fat and oil of the hard fat.

2. The cocoa butter compatibility improving agent according to claim 1, wherein the fat or oil constituting the compatibility improving agent is a transesterification oil of a raw material fat or oil, wherein the total constituent fatty acids of the raw material fat or oil have a saturated fatty acid content of 6 to 10 carbon atoms of 5 wt.% or less, a saturated fatty acid content of 12 to 14 carbon atoms of 5 wt.% or less, and a saturated fatty acid content of 16 carbon atoms of 15 to 40 wt.%, a saturated fatty acid content of 18 carbon atoms of 9 to 25 wt.%, a saturated fatty acid content of 20 or more of 10 to 35 wt.%, and a cis unsaturated fatty acid content of 25 to 55 wt.%.

3. A fat composition for non-tempering chocolate, which comprises 11 to 95% by weight of a non-tempering hard butter having a low content of a lauric acid glyceride type fat, 5 to 89% by weight of the cocoa butter compatibility improving agent according to claim 1 or 2, 0 to 41% by weight of a non-tempering hard butter having a high content of a lauric acid glyceride type fat, 0 to 84% by weight of a physical property-adjusting fat having an SFC of less than 25% at 20 ℃ and an SFC of less than 5% at 50 ℃,

The weight ratio of the non-temperature-regulated hard fat with low content of the lauric acid glyceride type grease to the non-temperature-regulated hard fat with high content of the lauric acid glyceride type grease is more than 1.3,

the non-temperature-controlled hard fat having a low content of lauric acid glyceride type oil is, as set forth in claim 1, wherein the non-temperature-controlled hard fat having a high content of lauric acid glyceride type oil is: the fat and oil for chocolate has a saturated fatty acid content of 12-14 carbon atoms of 25 wt.% or more, an SFC of 25% or more at 20 ℃ and an SFC of 5% or less at 50 ℃ in the whole fatty acid constituting the fat and oil.

4. A non-tempering chocolate having a low content of lauric acid glyceride-based fat and a non-tempering hard butter content of 38 to 86 wt% based on the whole fat contained in the chocolate,

the total fatty acids constituting the fat and oil contained in the chocolate have a trans-type unsaturated fatty acid content of 3.25 wt.% or less, a saturated fatty acid content of 5.5 wt.% or less and a saturated fatty acid content of 12 to 14 carbon atoms of 32 wt.% or less,

the fat and oil composition for non-tempering chocolate according to claim 3, wherein the fat and oil composition comprises 12 to 40% by weight of cocoa butter, 5 to 88% by weight of the fat and oil composition for non-tempering chocolate according to claim 3, 0.4 to 6.5% by weight of XYU, 0.1 to 1.4% by weight of Y2U, and 0.2 to 3.6% by weight of YU2,

The total content of XYU, Y2U and YU2 is 0.7-11.4 wt%,

the total content of XXX, X2Y, XY and YYY is 14.4% by weight or less.

5. A non-tempering chocolate which comprises, in the whole constituent fatty acids of fat and oil contained in the chocolate, 3.25 wt% or less of trans-type unsaturated fatty acid, 5.5 wt% or less of saturated fatty acid having 6 to 10 carbon atoms, 32 wt% or less of saturated fatty acid having 12 to 14 carbon atoms,

the total amount of the fat and oil is from 12 to 40% by weight of the cocoa butter, from 4 to 43% by weight of the cocoa butter compatibility improving agent according to claim 1 or 2, and from 38 to 86% by weight of the non-tempering hard butter having a low lauric fat content, and the weight ratio of the cocoa butter compatibility improving agent/cocoa butter is from 0.3 to 3.6.

6. A food product comprising the non-tempering chocolate of claim 4 or 5.

7. A process for producing a cocoa butter compatibility improving agent according to claim 1 or 2,

in the above production method, the raw material oil and fat is transesterified to obtain the cocoa butter compatibility improver, wherein the saturated fatty acid content of 6-10 carbon atoms is 5 wt% or less, the saturated fatty acid content of 12-14 carbon atoms is 5 wt% or less, the saturated fatty acid content of 16 carbon atoms is 15-40 wt%, the saturated fatty acid content of 18 carbon atoms is 9-25 wt%, the saturated fatty acid content of 20 carbon atoms or more is 10-35 wt%, and the cis unsaturated fatty acid content is 25-55 wt% of the total constituent fatty acids of the raw material oil and fat.

8. A process for producing a cocoa butter compatibility improving agent according to claim 1 or 2,

in the above-mentioned production method, the ester-exchanged oil obtained in claim 7 is further subjected to crystallization fractionation in the absence of a solvent so that the SFC at the time of completion of crystallization becomes 20% or less, and a liquid fraction is separated to obtain the cocoa butter compatibility improver.