JP2002065162A - Oil and fat composition, and chocolate-combined confectionery made by using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an oil and fat composition to be used for chocolate- combined confectionery in which confectionery and chocolate are combinedly included, capable of preventing the confectionery or chocolate from blooming due to the migration of oils and fats during manufacture, distribution, or storage, suitable as oil and fat for kneading, folding, spaying, frying, or using for cream, used for confectionery, and to provide a chocolate-combined confectionery in which confectionery and chocolate are combined together using the oil and fat composition. SOLUTION: This oil and fat composition is characterized by being to be used for making chocolate-combined confectionery where confectionery and chocolate are combined together, and by containing a triglyceride represented by USU (U: unsaturated fatty acid, S: saturated fatty acid).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is used for producing a confectionery in a chocolate composite confectionery comprising a combination of confectionery and chocolate, and is represented by USU (U: unsaturated fatty acid, S: saturated fatty acid). The present invention relates to a fat or oil composition containing triglyceride and a chocolate composite confectionery produced using the same.

[0002]

2. Description of the Related Art Conventionally, baked goods such as cookies, biscuits, crackers, pretzels, wafers, pies and the like, snacks such as potato chips and popcorn, and oil confections such as Karinto and Hail , Butter cake, butter sponge cake, and other cakes, butter cream, sugar cream and other filling creams, caramel, soft candy, and other candies, and other chocolate confections that combine chocolate with chocolate are found on the market. Can be These chocolate complex confections often cause a whitening (blooming) phenomenon in which the surface of the confectionery wipes white powder during the distribution process and storage, and may be accompanied by a blooming phenomenon of chocolate. When such a phenomenon occurs, the commercial value is significantly reduced. The mechanism of this bloom phenomenon is that fats and oils dissolve during compounding and distribution and storage of confectionery and chocolate during manufacture, and fats and oils such as cocoa butter in chocolate migrate into the confectionery (migration, migration), Alternatively, it is presumed that fats and oils in the confectionery migrate to the chocolate, and are coarse crystals crystallized or recrystallized in the confectionery and chocolate.

Conventionally, the following proposal has been made as a method for suppressing such a phenomenon. That is,
Japanese Patent Publication No. 61-47491 discloses that the fatty acid in a biscuit has a trans acid content of 30% or more in a constituent fatty acid, has a specific solid fat content, and has a solid fat content of the fat and oil and a fat and oil content in chocolate. Fats with a difference from the solid fat content of less than 35% at 20 ° C. are described. JP-A-64-6032
No. 5 discloses an oil or fat containing, as essential components, a hardened fish oil of 20% or more and a vegetable oil having an SFI value of 50% or more at 20 ° C. and 30% or more at 30 ° C. of 20% or more. , The SFI value of the oil or fat composition is 30 to 55% at 20 ° C,
An oil / fat composition of 10 to 30% at 30 ° C and 5% or less at 40 ° C is described. JP-A-4-66045 discloses that
After melting at 80 ° C, transfer to 30 ° C and SFC after 60 minutes
Value is 15% or more, and the SFC value after 60 minutes after transferring to 30 ° C. is 70% of the SFC value after 24 hours.
% Or more is described. JP-A-63-126457 discloses that at least one of three fatty acid residues constituting triglyceride is used.
A fat or oil containing 10% or more of a di-saturated monounsaturated mixed acid triglyceride having 20 to 24 carbon atoms as a saturated fatty acid and a method for producing a composite confectionery using the fat or oil are described.

Japanese Patent Application Laid-Open No. Hei 6-31845 discloses a lipophilic polyglycerin fatty acid ester and / or a lipophilic sucrose fatty acid ester, and a fatty acid constituting these polyglycerin fatty acid ester and sucrose fatty acid ester. Among them, two or more are saturated fatty acids having 18 or more carbon atoms, and the SFC value of fats and oils is
There is described an oil and fat composition for a composite confectionery, which has a temperature of 7 or more at 5 ° C. and 5 or less at 40 ° C.

In the various proposals described above, the amount of solid fat is increased by increasing the amount of solid fat, adjusting the solidification rate of fat, using a fixed amount of trans acid or a specific fat, or using a specific emulsifier. The method of making crystals fine is adopted, but in any case, since chocolate and these fats and oils for confectionery are in a eutectic state, they have only an effect of suppressing coarse crystals. At present, it depends on many factors and is not enough.

Accordingly, an object of the present invention is to provide a chocolate composite confectionery comprising a combination of confectionery and chocolate,
Manufacture, distribution, the occurrence of bloom of confectionery and chocolate caused by the transfer phenomenon of fats and oils during storage can be prevented, and the fats and oils for kneading, folding fat, spraying fat, frying fat and cream used in the confectionery used for the confectionery It is an object of the present invention to provide an oil / fat composition suitable for oils and fats for use, and a chocolate composite confectionery produced using the same.

[0007]

Means for Solving the Problems The present invention is used for producing a confectionery in a chocolate composite confectionery comprising a combination of confectionery and chocolate, and is expressed in USU (U: unsaturated fatty acid, S: saturated fatty acid). The above object has been achieved by a fat or oil composition characterized by containing a triglyceride to be obtained.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the fat and oil composition of the present invention will be described in detail.

The fat and oil composition of the present invention comprises, as described above,
USU used for producing the confectionery in a chocolate composite confectionery combining a confectionery and chocolate
(U: unsaturated fatty acid, S: saturated fatty acid) characterized by containing triglyceride.

[0010] The triglyceride represented by the above USU is an OPO (sn-1,3-dioleoyl-2-p) which is hardly present in nature and is present in a part of national pigs and human milk.
almitoyl glycerol) only.

The triglyceride represented by USU (hereinafter referred to as USU) and the triglyceride represented by SUS mainly contained in cocoa butter (hereinafter referred to as SUS) form a compound crystal with one molecule of USU and one molecule of SUS. To form a fine stable crystal (Japanese Patent Laid-Open No.
No. 5453). The feature of the present invention is that, after producing a confectionery using an oil and fat composition containing USU, when combined with chocolate to produce a chocolate composite confectionery, SUS in the chocolate of the chocolate composite confectionery is reduced due to some factor. Even when transferred to the confection containing USU, or when the USU in the confection is transferred to the chocolate containing SUS, the transferred fat and oil is a fine and stable compound crystal of the transfer destination fat and SUS and USU. By forming, there is no bloom (whitening due to coarse crystals of fats and oils) phenomenon (in contrast to the eutectic formation of the prior art, which was only suppressed,
In the present invention, this is prevented by forming a compound crystal).

The U of triglyceride represented by USU
Represents an unsaturated fatty acid, but is preferably a monounsaturated cis fatty acid having 16 or more carbon atoms, and more preferably oleic acid.

S represents a saturated fatty acid, preferably a saturated fatty acid having 16 or more carbon atoms, and more preferably a saturated fatty acid having 18 or more carbon atoms.

The content of USU in the fat and oil composition of the present invention is preferably 5% by weight or more, more preferably 20% by weight or more, and most preferably 40% by weight or more, based on the total fat and oil content.

The above-mentioned USU may be naturally occurring USU or may be one whose purity has been increased by fractionation. SSS and UUU, or UUU and S derived from fatty acid and / or fatty acid lower alcohol ester are transesterified (preferably enzymatic transesterification is preferable), and further, the purity of USU is increased by distillation or fractionation, etc. It may be obtained by any method.

The fats and oils containing the above-mentioned USU include, for example, lard, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil,
Various animal and vegetable fats and oils such as sunflower oil, safflower oil, beef tallow, milk fat, cocoa butter, shea butter, mango kernel oil, monkey fat, illipe fat, fish oil, whale oil, etc., from hydrogenation, fractionation and transesterification of these various animal and vegetable fats 1 to be selected
Alternatively, there may be mentioned transesterified oils produced using processed oils and fats, fatty acids, and fatty acid lower alcohol esters which have been subjected to two or more treatments. In the present invention, one or more selected from the above are used.

The oil and fat composition of the present invention may contain the following components in addition to USU. For example, triglyceride-free fats and oils represented by USU, water, emulsifiers,
Sugars, sugar alcohols, thickeners, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, gluconic acid, sweeteners such as stevia, aspartame, β-carotene, caramel, red koji Colorants, antioxidants such as tocopherols, tea extracts, plant proteins such as wheat protein and soy protein, eggs and various processed egg products, flavors, dairy products, seasonings, p
H adjusters, food preservatives, shelf life improvers, fruit, fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables, meat, seafood and other food materials and food additives. .

Examples of fats and oils other than triglycerides represented by the above-mentioned USU include palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, and safflower oil. Beef fat, milk fat, cocoa butter, shea butter, mango kernel oil, monkey fat, illipe fat, fish oil, various vegetable oils such as whale oil, animal oils and fats selected from hydrogenation, fractionation and transesterification
Alternatively, processed oils and fats subjected to two or more treatments may be mentioned, and one or more selected from these may be used.

Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, calcium stearoyl lactate, and sodium stearoyl lactate. , Polyoxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, saponins and the like. One or more selected from these can be used, and if unnecessary, an emulsifier can be used. It is not necessary.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucoside. Examples thereof include mannan, gelatin, starch, and modified starch, and one or more selected from these can be used.

The sugars and sugar alcohols are not particularly restricted but include, for example, glucose, fructose, sucrose, maltose,
Enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound syrup, oligosaccharide, reducing sugar polydextrose, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean Oligosaccharides, galactooligosaccharides, dairy oligosaccharides, raffinose, lactulose,
Examples include saccharides such as palatinose oligosaccharide, stevia, and aspartame. These saccharides can be used alone or in combination of two or more.

The oil / fat composition of the present invention is used for producing a confectionery in a chocolate composite confectionery in which a confectionery and a chocolate are combined. Specifically, it is used when producing confectionery as a spray fat composition, a frying fat composition, a kneading fat composition, a roll-in fat composition, a cream fat composition, and the like.

Next, a method for producing the oil / fat composition of the present invention will be described. When the oil and fat composition of the present invention is used as an oil and fat composition for spraying and an oil and fat composition for frying, the production method is not particularly limited, but can be obtained by mixing USU with other components as necessary.

The method for producing the oil or fat composition of the present invention as a plastic oil or fat composition such as a fat or oil composition for kneading, an oil or fat composition for roll-in, or an oil or fat composition for cream is not particularly limited. An oil phase using USU-containing fats and oils and, if necessary, an aqueous phase are mixed and emulsified. Then, it is desirable to perform a sterilization process next. The sterilization method may be a batch type in a tank or a continuous type using a plate type heat exchanger or a scraping type heat exchanger. Next, it is plasticized by cooling. At this time, rapid cooling is preferable to slow cooling. Examples of the cooling device include a closed-type continuous tube cooler, for example, a margarine manufacturing machine such as a voter, a combinator, and a perfector, and a plate-type heat exchanger, and a combination of an open-type diacooler and a complexor. Is mentioned.

Further, in any of the production processes for producing a plastic fat composition such as a fat composition for kneading, a fat composition for roll-in, and a fat composition for cream, nitrogen, air and the like are aerated. You don't have to.

When used as the above plastic oil composition, either the margarine type or the shortening type may be used, and the emulsified form may be any of a water-in-oil type, an oil-in-water type and a double emulsified type. I do not care.

The present invention is to obtain a chocolate composite confectionery by combining a confection using the above-mentioned oil-and-fat composition containing USU with chocolate.

Examples of the confectionery herein include baked confectionery such as cookies, biscuits, crackers, pretzels, wafers, pies, etc., snacks such as potato chips and popcorn, oil confectionery such as karinto, arare, butter cake, and butter. Cakes such as sponge cake, filling creams such as butter cream, sugar cream,
Candies such as caramel and soft candies are included.

There is no particular limitation on the amount of the USU-containing oil / fat composition used in producing the above confectionery.
It is determined according to the use of the fat and oil composition containing U and the type of confectionery.

Next, the chocolate used in the present invention will be described. Chocolate in the present invention, cocoa mass and cocoa powder, various powdered foods such as milk powder, fats and oils, saccharides, emulsifiers, flavors, mixing the raw materials selected from among such as an arbitrary ratio, rolled by a conventional method, Means obtained by conching processing.

As the fats and oils used at this time, cocoa butter, other animal and vegetable fats and oils, fractionated oils, hardened oils, transesterified oils and the like can be used alone or as a mixture, preferably a tempering type. belongs to. The amount of fats and oils to be mixed in chocolate is preferably 20
To 80% by weight, more preferably 30 to 60% by weight.

Examples of various powdered foods include cocoa powder, milk powder, fruit powder, fruit powder, fresh cream powder, cheese powder, coffee powder, yogurt powder and the like. The compounding amount of various powdered foods is preferably 0.5 to 60% by weight, more preferably 1 to 50% by weight in chocolate.

The emulsifier to be used is not particularly limited, but if necessary, lecithin, polyglycerin condensed ricinoleate, sucrose fatty acid ester, etc. may be added for the purpose of suppressing an increase in viscosity. The blending amount of the emulsifier in the chocolate is preferably 0.01 to 10% by weight, more preferably 0.1 to 5% by weight.

As a method of combining confectionery and chocolate, chocolate is used for filling, for sand,
Examples of the method include combining with confectionery for topping and coating, mixing chip-shaped chocolate with confectionery and combining, or kneading chocolate into confectionery and combining.

[0035]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

Example 1 Extremely hardened soybean oil and ethyl oleate were mixed and dissolved at a weight ratio of 2: 3, and a transesterification reaction was carried out using a 1,3-position selective enzyme. The fatty acids are removed from the reactants by molecular distillation, and the obtained fats and oils are separated and purified to obtain OSO (O: oleic acid, S:
An oil or fat having a (stearic acid) content of 60% by weight was obtained. This OS
50 parts by weight of O-containing oil and fat, hardened palm oil (melting point 45 ° C) 2
0 parts by weight, 29.3 parts by weight of rapeseed hardened oil (melting point 35 ° C.)
Lecithin (0.2 part by weight) and monostearate (0.5 part by weight) were mixed and quenched and plasticized by a conventional method to obtain a shortening. USU in the total fat content of the obtained shortening
(U: unsaturated fatty acid, S: saturated fatty acid) content is 30
% By weight.

Using this shortening, a cookie was produced according to a conventional method with the following composition.・ 100 parts by weight of flour ・ 50 parts by weight of shortening ・ 40 parts by weight of sugar ・ 15 parts by weight of water ・ 10 parts by weight of whole egg ・ 2 parts by weight of skim milk powder ・ 0.5 parts by weight of salt ・ 0.5 parts by weight of baking soda

The cookies prepared according to the above-mentioned composition were immersed in a three-fold amount of temper-type chocolate (containing 35% by weight of cocoa butter) so that the surface was visible to obtain a chocolate composite confectionery. The obtained chocolate composite confectionery is subjected to a cycle of 20 ° C./28° C. (12 hours / 12 hours) for 1 cycle.
After a month of abuse testing, neither cookies nor chocolate produced bloom.

Comparative Example 1 40 parts by weight of soybean oil, 20 parts by weight of hardened palm oil (melting point: 45 ° C.), hardened rapeseed oil (melting point: 35
C.) 39.3 parts by weight, lecithin 0.2 part by weight, and monostearate 0.5 part by weight were mixed, quenched and plasticized by a conventional method to obtain a shortening. USU (U: unsaturated fatty acid, S: saturated fatty acid) in the total fat content of the obtained shortening
Was 0% by weight.

Using this shortening, cookies were produced in the same manner as in Example 1 by blending and production. The obtained cookies were buried in a three-fold amount of temper type chocolate (containing 35% by weight of cocoa butter) so that the surface was visible, to obtain a chocolate composite confectionery. When the obtained chocolate composite confectionery was subjected to an abuse test for one month in the same manner as in Example 1, bloom occurred in both cookies and chocolate, and the commercial value was remarkably lost.

Example 2 40 parts by weight of the OSO-containing oil and fat obtained in Example 1, 20 parts by weight of hardened palm oil (melting point: 45 ° C.), 21.7 parts by weight of hardened rapeseed oil (melting point: 35 ° C.), 0 lecithin 2 parts by weight, 0.5 parts by weight of monostearate, 16 parts by weight of water, 1 part by weight of salt, 0.5 parts by weight of skim milk powder, and 0.1 parts by weight of butter flavor For margarine. The content of USU (U: unsaturated fatty acid, S: saturated fatty acid) in the total fat content of the obtained margarine for roll-in was 24% by weight.

Using this margarine for roll-in, a thin-baked pie was produced by a conventional method with the following composition.・ 30 parts by weight of soft flour ・ 70 parts by weight of strong powder ・ 3 parts by weight of skim milk powder ・ 55 parts by weight of water ・ 2 parts by weight of sugar ・ 1 part by weight of salt ・ 80 parts by weight of margarine for roll-in

The two thin-baked pies produced with the above composition were
Sanding was performed with twice the weight of temper type chocolate (containing 35% by weight of cocoa butter) to obtain a chocolate composite confectionery. The obtained chocolate composite confectionery was subjected to an abuse test for one month in the same manner as in Example 1, but no bloom occurred in both cookies and chocolate.

Comparative Example 2 35 parts by weight of soybean oil, 20 parts by weight of hardened palm oil (melting point: 45 ° C.), hardened rapeseed oil (melting point: 35
C) 26.7 parts by weight, lecithin 0.2 parts by weight, monostearate 0.5 parts by weight, water 16 parts by weight, salt 1 part by weight,
0.5 part by weight of skim milk powder and 0.1 part by weight of butter flavor were mixed and quenched and plasticized by a conventional method to obtain margarine for roll-in. The content of USU (U: unsaturated fatty acid, S: saturated fatty acid) in the total fat content of the obtained margarine for roll-in was 0% by weight.

Using this margarine for roll-in, a pie was produced by the same blending and production method as in Example 2. The obtained pie was sanded with twice the amount of temper type chocolate (containing 35% by weight of cocoa butter) to obtain a chocolate composite confection. When the obtained chocolate composite confectionery was subjected to an abuse test for one month in the same manner as in Example 1, bloom occurred in both cookies and chocolate, and the commercial value was remarkably lost.

Example 3 Extremely hardened soybean oil and high oleic sunflower oil were mixed and dissolved at a weight ratio of 1: 1 and transesterification was carried out using a 1,3-position selective enzyme. By separating and purifying the obtained fats and oils, the content of OSO is 40% by weight, and USU (U: unsaturated fatty acid,
An oil or fat having a content of (S: saturated fatty acid) of 40% by weight was obtained.

Using the obtained fat and oil as frying oil, sliced potatoes were fried to produce potato chips. The resulting potato chips contained 12% by weight of OSO. A line was drawn on the surface of the potato chips with a 0.5-fold amount of temper type chocolate (containing 35% by weight of cocoa butter) to obtain a chocolate composite confectionery. The resulting chocolate composite confection was subjected to an abuse test for one month in the same manner as in Example 1, but no bloom occurred in both the potato chips and the chocolate.

Comparative Example 3 USU (U: unsaturated fatty acid,
A chocolate composite confectionery was obtained in the same manner as in Example 3, except that palm olein having a content of (S: saturated fatty acid) of 0% by weight was used as frying oil. The obtained chocolate composite confectionery was subjected to an abuse test for one month in the same manner as in Example 3. As a result, both the potato chips and the chocolate caused bloom, and the commercial value was significantly lost.

[0049]

The chocolate composite confectionery obtained by combining a confectionery produced using the oil / fat composition of the present invention containing a triglyceride represented by USU (U: unsaturated fatty acid, S: saturated fatty acid) and chocolate has a certainty. Due to factors, SUS in chocolate of chocolate complex confectionery is US
USU in confectionery
Is transferred to chocolate containing SUS, even when the transferred fats and oils form fine and stable compound crystals of SUS and USU with the transferred fats and oils, the bloom (whitening by coarse crystals of fats and oils) Generation can be prevented.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23G 3/00 108 A23G 3/00 108 (72) Inventor Kenichi Hashizume 7-35 Higashiogu, Arakawa-ku, Tokyo No. Asahi Denka Kogyo Co., Ltd. F-term (reference) 4B014 GB04 GE02 GG14 4B026 DC02 DG01 DG11 DH01 DH03 DX02 DX04 DX05 DX06 4B032 DB21 DB22 DB30 DE06 DK18 DL20

Claims (6)

[Claims] The present invention relates to a chocolate composite confectionery comprising a combination of a confectionery and a chocolate, which is used for producing the confectionery and contains a triglyceride represented by USU (U: unsaturated fatty acid, S: saturated fatty acid). A fat or oil composition characterized by the following: 2. The oil or fat composition according to claim 1, wherein S of said USU is a saturated fatty acid having 18 or more carbon atoms. 3. The fat or oil composition according to claim 1, wherein U of the USU is a monounsaturated cis-type fatty acid having 16 or more carbon atoms. 4. The fat or oil composition according to claim 1, wherein the USU is contained in an amount of 5% by weight or more based on the total fat and oil content. 5. A chocolate composite confection using the oil or fat composition according to claim 1. 6. A tempered chocolate.
The described chocolate composite confectionery.