JP2003313582A - Oils and fats composition for suppressing graining - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide oils and fats composition for suppressing graining and obtaining a food showing a good melting in mouth feeling. <P>SOLUTION: This oils and fats composition for suppressing the graining contains ≥15% triglyceride expressed as SU2 and 5-30 wt.% diglyceride, and having ≥47 iodine value is characterized by having ≤0.1 weight ratio of S to U (S/U) constituting 2-positions of the triglyceride expressed by the SU2 (wherein, S is a saturated and U is a monounsaturated fatty acid). <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an oil and fat composition for suppressing graining.

[0002]

As is well known, as fats and oils in chocolates, hard butter is used in addition to cocoa butter and milk fat. These are more useful than substitutes for cocoa butter.
In recent years, the use as a quality improving agent for the drawbacks of cocoa butter has become more and more popular.

Hard butter is roughly classified into a temper type that requires a tempering operation and a non-temper type that does not require a tempering operation during chocolate production.

Whether the fat or oil used is tempered type or non-tempered type, it has been conventionally used for chocolate or center cream,
When manufacturing a sand cream, a cooling step is usually taken during the manufacturing, but if the cooling efficiency is slow due to the influence of working conditions, or if the cooling step cannot be taken, it must be solidified at room temperature. If not obtained, the crystals of fats and oils become coarse, and a graining-like structure is formed, resulting in a state of wiping with white powder, or a rough state, which is known to impair the commercial value. ing.

Even if a sufficient cooling step is taken,
The change with time may cause coarsening of fat and oil crystals, which may impair the commercial value.

[0006] As a method for suppressing graining occurring in chocolate in this way, for example, "behenic acid as a constituent fatty acid is 20 to 60%, preferably 40 to 60%.
Anti-graining agent for confectionery fats and oils characterized by containing "(JP-A-58-198245)" and "one of the constituent fatty acids is a saturated fatty acid (B) having 12 or less carbon atoms, and the remaining two An anti-graining agent for fats and oils comprising a triglyceride in which the fatty acid is a saturated fatty acid (A) having 16 or more carbon atoms is disclosed (Japanese Patent Laid-Open No. 5-311190).

[0007]

Although the method as described above has been proposed, when it is used for food such as chocolate,
There are drawbacks that the graining suppressing effect is insufficient and that the melting of the food such as chocolate becomes worse.

Therefore, an object of the present invention is to provide an oil / fat composition for suppressing graining, which can suppress graining and obtain a food having a good mouth-melting property.

[0009]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that triglyceride represented by SU2 is 15% by weight.
As described above, in the fat / oil composition for suppressing graining containing 5 to 30% by weight of diglyceride and having an iodine value of 47 or more, the weight ratio (S / U) of S and U constituting the 2-position of the triglyceride represented by SU2. U) is 0.1 or less, an oil and fat composition for suppressing graining (however,
S: saturated fatty acid, U: monounsaturated fatty acid) indicates that the above object can be achieved, and the present invention has been completed.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The oil / fat composition for suppressing graining of the present invention will be described in detail below.

The oil and fat composition for suppressing graining of the present invention contains 15% by weight or more of a triglyceride represented by SU2, preferably 15 to 80% by weight, more preferably 20 to 70% by weight. Is good. When the content of the triglyceride represented by SU2 in the oil / fat composition for suppressing graining is less than 15% by weight, the effect of suppressing graining becomes low, which is not preferable.

The above S represents a saturated fatty acid, preferably a saturated fatty acid having 16 to 22 carbon atoms, and more preferably palmitic acid, stearic acid or arachidic acid.

The above U represents a monounsaturated fatty acid, preferably a monounsaturated fatty acid having 18 or more carbon atoms, and more preferably oleic acid.

The triglyceride represented by SU2 contained in the oil / fat composition for suppressing graining of the present invention has a weight ratio (S / U) of S and U constituting the 2-position of triglyceride of 0.1. Or less, preferably 0.0001
Is about 0.07.

If the weight ratio (S / U) of S and U constituting the 2-position of the triglyceride represented by SU2 contained in the oil and fat composition for suppressing graining exceeds 0.1, the graining suppressing effect is low. Therefore, it is not preferable.

The content of diglyceride in the oil composition for suppressing graining of the present invention is 5 to 30% by weight, preferably 10 to 20% by weight. When the content of diglyceride in the oil / fat composition for suppressing graining is less than 5% by weight or more than 30% by weight, the effect of suppressing graining becomes low, which is not preferable.

The constituent fatty acid of the above-mentioned diglyceride is not particularly limited, and may be any of saturated acid-saturated acid, saturated acid-unsaturated acid, unsaturated acid-unsaturated acid, carbon number of the constituent fatty acid, and unsaturated. Any degree is fine. Further, the fatty acid binding position may be any of the 1-3 position and the 1-2 position.

The iodine value of the oil / fat composition for suppressing graining of the present invention is 47 or more, preferably 50 or more. When the iodine value of the oil / fat composition for suppressing graining is lower than 47, the effect of suppressing graining becomes low, which is not preferable.

The oil / fat raw material of the oil / fat composition for suppressing graining of the present invention is not particularly limited, and examples thereof include soybean oil,
Rapeseed oil, palm oil, corn oil, rice oil, fish oil, beef tallow, lard, milk fat, cacao butter, monkey fat, shea butter, illipe fat, and hardened fats, fractionated fats, transesterified fats, etc., alone or in mixture. Mention may be made of oil. In the present invention, it is preferable to use one or more selected from cocoa butter soft part oil, monkey fat and soft part oil, and shea fat soft part oil, and more preferably cocoa butter and soft part oil and monkey fat. It is preferable to use one kind or two or more kinds selected from soft part oils.

The content of the oil / fat raw material in the oil / fat composition for suppressing graining of the present invention is preferably 20 to 100% by weight, more preferably 40 to 100% by weight, and most preferably 60 to 100% by weight.

Further, in the oil / fat composition for suppressing graining of the present invention, if necessary, an emulsifier, a diglyceride produced by transesterification, water, tocopherol, an antioxidant such as tea extract, a pigment, a flavoring agent, etc. are added. May be.

Examples of the above emulsifier include lecithin,
Monoglyceride, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester,
One or more selected from polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester and the like can be mentioned.

The content of the emulsifier in the oil / fat composition for suppressing graining of the present invention is preferably 0.01 to 5% by weight, more preferably 0.05 to 3% by weight.

Next, a method for producing the oil / fat composition for suppressing graining of the present invention will be described. 15% by weight or more of triglyceride represented by SU2 and 5 to 30% of diglyceride by using fat and oil raw material, triglyceride and diglyceride
Wt%, iodine value is 47 or more, and the weight ratio (S / U) of S and U constituting the 2-position of the triglyceride represented by SU2 is adjusted to be 0.1 or less, which is required. By, emulsifier, diglyceride produced by transesterification, water, tocopherol, antioxidants such as tea extract,
Add color and flavor, and mix. If necessary, treatments such as cooling and plasticization may be performed.

The oil / fat composition for suppressing graining of the present invention may be of the shortening type or margarine type, and the emulsified form may be any of water-in-oil type, oil-in-water type and double emulsification type. Type is preferred.

Such a fat / oil composition for suppressing graining of the present invention comprises various sugars, dairy products such as skimmed milk powder and whole milk powder, emulsifiers, salting agents such as salt, coloring agents such as β-carotene, wheat protein and the like. Protein products such as soybean protein and soybean protein, and various processed egg products.
Flavors, seasonings, dried fruits, powdered fruit juice, powdered coffee,
Chocolate can be produced by adding food materials such as nut paste, spices, cocoa mass, cocoa powder, cereals, beans, and vegetables, and food additives as necessary, rolling them by a conventional method, and conching treatment.

The amount of the oil composition for suppressing graining of the present invention added to chocolate is not particularly limited, but is preferably 5 to 70% by weight, most preferably 1% in chocolate.
It is advisable to add it in an amount of 0 to 60% by weight.

The total amount of fats and oils in chocolate is preferably 10% by weight or more, more preferably 20% by weight.
It is preferable that at least 30% by weight, and most preferably at least 30% by weight, is the fat or oil derived from the fat or oil composition for suppressing graining of the present invention.

The chocolate may be tempering type or non-tempering type, and may be black chocolate, white chocolate or color chocolate.

The hardness of the above chocolate is preferably 0.49 to 9.8 N, more preferably 0.98.
~ 7.84N Is. The above hardness is indicated by the maximum stress when measured using, for example, a product name "Leonar" manufactured by Yamaden Co., Ltd. As a specific measuring method, the temperature of the measurement sample is adjusted to 20 ° C. Next, the diameter 1
A disc-shaped plunger of cm is introduced at a speed of 1 cm / min, and a stress with a strain rate of 40% is measured with the maximum stress as the hardness of chocolate.

The chocolate obtained by using the oil / fat composition for graining suppression of the present invention is eaten as it is or put in shell-shaped chocolate, or sprinkled with powders such as cacao powder and fruit juice powder. It is also possible to do, for example, for toppings such as cakes, biscuits, cookies, chows, pies, breads,
It can also be used for sanding, filling, and coating. Especially, it is most suitable for use as a chocolate cream for topping, sanding and filling.

[0032]

EXAMPLES The present invention will be described in more detail below with reference to Examples and Comparative Examples, but the present invention is not limited thereto. Further, S in Examples and Comparative Examples represents the sum of palmitic acid, stearic acid, and arachidic acid, and U represents oleic acid.

(Method of Measuring Hardness of Chocolate) The hardness of chocolate in Examples and Comparative Examples was measured by the following method. First, the temperature of the measurement sample is adjusted to 20 ° C. Next, a disc-shaped plunger having a diameter of 1 cm was introduced into the sample at a speed of 1 cm / min using a product name "Leonar" manufactured by Yamaden Co., Ltd., and a stress having a strain rate of 40% was measured as the hardness of chocolate. .

Example 1 S having an iodine value of 55 and a melting point of 25 ° C.
Triglyceride represented by U2, S constituting 2 position
Containing 30% by weight of triglyceride having a weight ratio of S / U of 0.05 and 16% by weight of diglyceride
A shortening type oil and fat composition for suppressing graining, which contains the cocoa butter soft part oil, was obtained.

Example 2 40 parts by weight of the oil composition for graining inhibition obtained in Example 1, 35 parts by weight of sugar, 15 parts by weight of cocoa mass, 10 parts by weight of whole milk powder and 0.3 part by weight of lecithin. According to a conventional method, a chocolate cream having a hardness of 3.03 N was obtained.

The obtained chocolate cream was melted at 50 ° C. and stored at 20 ° C. without tempering.
The occurrence frequencies of graining at 2 weeks, 4 weeks, 6 weeks and 8 weeks after storage are shown in Table 1.

Example 3 S having an iodine value of 61 and a melting point of 25 ° C.
Triglyceride represented by U2, S constituting 2 position
Containing 60% by weight of triglyceride having a weight ratio of S / U of 0.03 and 14% by weight of diglyceride
A shortening type oil and fat composition for suppressing graining, which comprises the soft fat of a monkey fat, was obtained.

[Example 4] 37 parts by weight of the oil composition for graining inhibition obtained in Example 3, 35 parts by weight of sugar, 10 parts by weight of whole milk powder, 10 parts by weight of skim milk powder, 8 parts by weight of cocoa butter and A blend of 0.5 part by weight of lecithin was used to obtain a chocolate cream having a hardness of 2.31 N according to a conventional method.

The resulting chocolate cream was melted at 50 ° C. and stored at 20 ° C. without tempering.
The occurrence frequencies of graining at 2 weeks, 4 weeks, 6 weeks and 8 weeks after storage are shown in Table 1.

Example 5 S having an iodine value of 60 and a melting point of 15 ° C.
Triglyceride represented by U2, S constituting 2 position
Containing 30% by weight of triglyceride having a weight ratio of S / U of 0.06 and 16% by weight of diglyceride
A shortening type oil and fat composition for suppressing graining, which contains the cocoa butter soft part oil, was obtained.

Example 6 From 15 parts by weight of the oil / fat composition for graining inhibition obtained in Example 5, 39 parts by weight of sugar, 36 parts by weight of cacao mass, 10 parts by weight of whole milk powder and 0.3 part by weight of lecithin. According to a conventional method, a chocolate cream having a hardness of 7.8 N was obtained.

The resulting chocolate cream was melted at 50 ° C., tempered at 27 ° C./29° C., and stored at 20 ° C. The occurrence frequencies of graining at 2 weeks, 4 weeks, 6 weeks and 8 weeks after storage are shown in Table 1.

[Comparative Example 1] A shortening-type graining inhibitor consisting of rapeseed oil containing 1% by weight of a triglyceride represented by SU2 having an iodine value of 116 and a melting point of 10 ° C or less and 0.8% by weight of a diglyceride. An oil and fat composition for use was obtained.

Comparative Example 2 From 40 parts by weight of the oil composition for inhibiting graining obtained in Comparative Example 1, 35 parts by weight of sugar, 15 parts by weight of cocoa mass, 10 parts by weight of whole milk powder and 0.3 part by weight of lecithin. According to a conventional method, a chocolate cream having a hardness of 0.89 N was obtained.

The obtained chocolate cream was melted at 50 ° C. and stored at 20 ° C. without tempering.
The occurrence frequencies of graining at 2 weeks, 4 weeks, 6 weeks and 8 weeks after storage are shown in Table 1.

Comparative Example 3 S with an iodine value of 70 and a melting point of 25 ° C.
Triglyceride represented by U2, S constituting 2 position
A shortening type oil and fat composition for suppressing graining comprising rapeseed oil containing 40% by weight of triglyceride having a weight ratio S / U of 0.3 and U and containing 15% by weight of diglyceride was obtained.

Comparative Example 4 35 parts by weight of the oil / fat composition for graining inhibition obtained in Comparative Example 3, 35 parts by weight of sugar, 10 parts by weight of whole milk powder, 10 parts by weight of skim milk powder, 10 parts by weight of cocoa butter and A chocolate cream having a hardness of 2.02 N was obtained according to a conventional method with a composition of 0.5 part by weight of lecithin.

The resulting chocolate cream was melted at 50 ° C. and stored at 20 ° C. without tempering.
The occurrence frequencies of graining at 2 weeks, 4 weeks, 6 weeks and 8 weeks after storage are shown in Table 1.

Comparative Example 5 S having an iodine value of 44 and a melting point of 28 ° C.
Triglyceride represented by U2, S constituting 2 position
A shortening type oil and fat composition for suppressing graining was obtained, which contained 18% by weight of triglyceride having a weight ratio S / U of 0.15 and U of 18% by weight and 3% by weight of diglyceride.

Comparative Example 6 From 19 parts by weight of the oil / fat composition for suppressing graining obtained in Comparative Example 5, 35 parts by weight of sugar, 36 parts by weight of cacao mass, 10 parts by weight of whole milk powder and 0.3 part by weight of lecithin. According to a conventional method, a chocolate cream having a hardness of 9.3 N was obtained.

The obtained chocolate cream was melted at 50 ° C., tempered at 24 ° C./26° C., and stored at 20 ° C. The occurrence frequencies of graining at 2 weeks, 4 weeks, 6 weeks and 8 weeks after storage are shown in Table 1.

[0052]

[Table 1]

[0053]

EFFECT OF THE INVENTION The oil and fat composition for suppressing graining of the present invention can suppress graining and provide a food having a good melting in the mouth.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Kazuo Itagaki             7-35 Higashiokyu, Arakawa-ku, Tokyo Asahiden             Chemical Industry Co., Ltd. F-term (reference) 4B014 GB01 GB04 GG14 GL06 GY04                 4H059 BA33 BA34 BB02 BB03 BC03                       BC13 DA06 EA01

Claims (2)

[Claims] 1. The triglyceride represented by SU2 is 15
In an oil / fat composition for graining inhibition containing at least 5% by weight of diglyceride and at least 30% by weight of diglyceride and having an iodine value of at least 47, the weight ratio of S and U constituting the 2-position of the triglyceride represented by SU2 ( S / U) is 0.1 or less, an oil / fat composition for suppressing graining (provided that S: saturated fatty acid, U: monounsaturated fatty acid). 2. A food product using the oil composition for suppressing graining according to claim 1.