JP2007185123A - Oil-and-fat composition for chocolate - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for chocolate mixed with non-tempering type hard butter, containing a fat-bloom preventing agent for chocolate so as to have excellent fat-bloom resistance while the chocolate has a large amount of cocoa butter. <P>SOLUTION: The oil-and-fat composition for chocolate contains 5-40 wt.% of cocoa butter in the whole of the composition. The oil-and-fat composition for chocolate has 90-40 wt.% of the non-tempering type hard butter, and 0.01-3.0 wt.% of the fat-bloom preventing agent whose constituent fatty acid comprises 10-22C polyglyceryl fatty acid ester whose HLB is 4-5 in the whole of the composition. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a fat or oil composition having a fat bloom inhibitor and excellent fat bloom resistance, and particularly relates to chocolates using an oil or fat composition containing hard butter. More specifically, the present invention relates to a non-tempering chocolate containing an oil / fat composition containing a non-tempering type hard butter and having a high cocoa butter content in the oil / fat.

  Hard butter is generally divided into two types, tempering type and non-tempering type. The tempering type hard butter is composed of 2-unsaturated-1,3 disaturated triglyceride in the main triglyceride composition of cocoa butter, and tempering is required in the production process of cholates using this. Tempering here is an operation that forcibly cools and reheats (reheats) the melted chocolates at a predetermined temperature, and is an essential operation when using the cocoa butter. is there. Non-tempering hard butter is further divided into lauric and non-lauric types, lauric acid is the main constituent fatty acid, lauric acid, a saturated fatty acid having 12 carbon atoms, and non-lauric acid hardens and separates liquid oil. It consists of triglycerides whose main constituent fatty acid is the trans acid type unsaturated fatty acid obtained. Neither of them shows a remarkable crystal polymorphism, so that a tempering operation is not necessary in the chocolate production process. Such non-tempering type hard butter is used for coaching, center cream and the like. And non-tempering type hard butter has low solubility in cocoa butter, and lauric hard butter content of cocoa butter is generally 5 to 7% by weight or less in the whole other fats and oils including non-tempering type hard butter. However, it is about 20% by weight even for non-lauric hard butter. Therefore, non-tempering type hard butter has a drawback that fat bloom occurs when a large amount of cocoa mass or cocoa butter is added, so the amount of cocoa mass or cocoa butter is limited and the flavor of chocolate cannot be increased. It is.

  In chocolate for coaching, lauric hard butter is widely used. The required quality of the chocolate for coaching requires no tempering operation, good workability, the fats and oils in the chocolate crystallize and solidify immediately after coating, no bloom occurs during storage after coating, and the flavor is good And so on. In general, it is known that when lauric hard butter is blended in chocolate or the like, it can be coated without a tempering operation and the drying time after coating is fast. Here, bloom is a phenomenon in which white powder is wiped on the surface of chocolate, and fat bloom generated by coarsening of fine crystals of fats and oils and sugar bloom derived from sugar in chocolates. is there. When fat bloom occurs, the internal structure of the chocolate becomes rough, causing a texture with a rough texture and significantly reducing the commercial value.

As a method for adding a fat bloom inhibitor, Patent Document 1 characterized by using a polyglycerol fatty acid ester composed of a fatty acid having 12 carbon atoms and a polyglycerol having a polymerization degree of 2 to 15 is disclosed. Fatty acids are not specified and the cocoa butter content is very small. Moreover, although there exists patent document 2 characterized by using the mixture of the monoglyceride fatty acid ester which consists of a C16 fatty acid, and the monoglyceride fatty acid ester which consists of a C18 fatty acid, cocoa butter content is trace amount, and it is non-tempering There is no description or suggestion about a method for preventing fat bloom caused by blending a hard mold butter and a large amount of cocoa butter (for example, 10% or more in fats and oils). There is also a method of adding sorbitan fatty acid ester (Patent Document 3), but only cocoa butter is used as the fat and oil, no hard butter is used, and a tempering operation is required.
JP-A-8-56572 Japanese Patent Application Laid-Open No. 7-247496 JP-A-11-92780

  The present invention prevents fat bloom in chocolates containing a non-tempering hard butter and having a high cocoa butter content.

  As a result of intensive studies to solve the above problems, the present inventors have identified polyglycerin fatty acid esters having a constituent fatty acid of C10 to C22 and an HLB of 4 to 5 as an oil and fat composition containing non-tempering type hard butter. By adding the amount, it was found that fat bloom of chocolates using these oil and fat compositions was prevented, and the present invention was completed.

  That is, the first of the present invention is a fat composition for chocolate containing a cocoa butter content of 5 to 40% by weight in the whole fat composition for chocolate, and 90 to 40% by weight in the whole fat composition for chocolate. A fat bloom inhibitor comprising a tempering type hard butter and a polyglycerin fatty acid ester having a constituent fatty acid of C10 to C22 and an HLB of 4 to 5 is contained in an amount of 0.01 to 3.0% by weight in the whole fat composition for chocolate. It is related with the oil-fat composition for chocolate characterized by this. A preferred embodiment relates to the fat or oil composition for chocolate as described above, wherein the polyglycerin fatty acid ester has an HLB of 4 and the constituent fatty acids are lauric acid, myristic acid, palmitic acid, stearic acid, and oleic acid. More preferably, the HLB of the polyglycerin fatty acid ester is 4 and the constituent fatty acids are capric acid, palmitic acid, stearic acid, and oleic acid. More preferably, the HLB of the polyglycerin fatty acid ester is HLB of the polyglycerin fatty acid ester. 4 and the fatty acid composition for chocolate as described above, wherein the constituent fatty acid is lauric acid, palmitic acid, stearic acid, behenic acid, most preferably the HLB of the polyglycerol fatty acid ester is 5, and the constituent fatty acid is stearic acid The oil-and-fat composition for chocolate according to the above, which is oleic acid. 2nd of this invention is related with chocolates using the fats and oils composition for chocolates of the said description. 3rd of this invention is related with the foodstuff using the said chocolate.

  According to the present invention, fat bloom can be prevented in chocolates containing non-tempering type hard butter and having a high cocoa butter content.

  Hereinafter, the present invention will be described in more detail. The chocolates referred to in the present invention can be exemplified by chocolate standards, quasi-chocolate standards and chocolate-based foods in the “Fair Trade Competition Rules for Display of Chocolates” in terms of standards. Dark chocolate, milk chocolate, white chocolate, etc. can be illustrated from a compounding surface. From the application aspect, coating chocolate, solid chocolate, center chocolate and the like can be exemplified. As a manufacturing method of chocolates, it can carry out similarly to the manufacturing method of general chocolates. The ingredients of the chocolates are cocoa butter, hard butter, fats and oils other than hard butter, fat bloom inhibitors as necessary ingredients, and selected from various powder raw materials such as cacao mass, cocoa powder, powdered milk, sugars, etc. The raw materials are mixed in an arbitrary ratio, and are obtained by roll processing and conching processing by a known method.

  The fat composition for chocolate of the present invention mainly contains cocoa butter, non-tempering type hard butter, and fat bloom inhibitor among the components of the chocolates, and contains fats and oils other than hard butter if necessary. May be.

  The cocoa butter of the present invention is a solid fat obtained from cacao beans and is generally used as a chocolate raw material. The content of cocoa butter is preferably 5.0 to 40% by weight in the entire fat and oil composition for chocolate. If it is in the said range, the effect of this invention will be acquired.

  In the present invention, the hard butter includes a tempering type hard butter and a non-tempering type hard butter, and examples of the tempering type hard butter include shea fat, iripe fat, monkey fat, palm oil and the like or fractionated oils thereof. Examples of the lauric system of non-tempering type hard butter include coconut oil, palm kernel oil and the like, and fractionated oils and hardened oils of these fats and oils. Any of the conventionally used non-lauric compounds may be used. For example, liquid oils such as rapeseed oil, soybean oil, rice bran oil, and corn oil, or oils and fats containing at least one of palm oil, shea oil, and these fractionated oils are cured and fractionated. In order to suitably obtain the effects of the present invention as hard butter, it is preferable to use non-tempering type fats and oils. The content of the non-tempering type hard butter is preferably 90 to 40% by weight in the entire fat and oil composition for chocolate. If it is in the said range, the effect of this invention will be acquired.

  In the present invention, oils and fats other than hard butter include liquid oils such as soybean oil, cottonseed oil, corn oil, safflower oil, rapeseed oil, rice bran oil, sesame oil, and various animal and vegetable oils such as milk fat, lard, fish oil, and the like. Can be used, and at least one kind can be used.

  The fat bloom inhibitor used in the present invention is composed of a polyglycerin fatty acid ester, and the polyglycerin of the polyglycerin fatty acid ester is a glycerin polymer obtained by esterifying a fatty acid. The polyglycerin fatty acid ester preferably has a constituent fatty acid of C10 to C22 and an HLB of 4 to 5. As for content of a fat bloom inhibitor, 0.01-3.0 weight% is preferable in the whole oil-fat composition for chocolates. Further, in order to enhance the effect of preventing fat bloom, a sorbitan saturated fatty acid ester may be supplementarily contained in the entire fat and oil composition for chocolate in an amount of 0.1 to 0.5% by weight.

  In order to suitably obtain the effects of the present invention, if at least one selected from the group consisting of the following fat bloom inhibitors (1) to (4) is added to an oil and fat composition containing non-tempering type hard butter. Good. More preferably, two types selected from the group consisting of the fat bloom inhibitors (1) to (4) are used in combination. More preferably, three types selected from the group consisting of the fat bloom inhibitors (1) to (4) are used in combination. Particularly preferably, all four types of fat bloom inhibitors (1) to (4) are used in combination. The fat bloom inhibitor (1) is a polyglycerin fatty acid ester having an HLB of 4, and the constituent fatty acids are lauric acid, myristic acid, palmitic acid, stearic acid, and oleic acid. The fat bloom inhibitor (2) is a polyglycerin fatty acid ester having an HLB of 4, and the constituent fatty acids are lauric acid, palmitic acid, stearic acid, and behenic acid. The fat bloom inhibitor (3) is a polyglycerin fatty acid ester having an HLB of 5, and the constituent fatty acids are stearic acid and oleic acid. The fat bloom inhibitor (4) is a polyglycerin fatty acid ester having an HLB of 4, and the constituent fatty acids are capric acid, palmitic acid, stearic acid, and oleic acid. The amount to which at least one selected from the group consisting of the fat bloom inhibitors (1) to (4) is added is in the range of 0.5 to 3.0% by weight in the whole fat composition for chocolate. preferable. If it is outside the above range, the expected effect may not be obtained.

  The fat and oil composition for chocolate according to the present invention may follow a general method for producing a fat and oil composition for chocolate, but at least one selected from the group consisting of the fat bloom inhibitors (1) to (4) is added. When doing, it is preferable to mix and dissolve a predetermined amount in advance in the fat and oil composition for chocolate. Especially the fats and oils composition for chocolates of this invention exhibits the effect which prevents a fat bloom by mix | blending in chocolates.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

(Examples 1-12, Comparative Examples 1-3)
Using the oil and fat composition containing the non-tempering hard butter shown in Table 1, an oil and fat composition containing a fat bloom inhibitor was prepared with the formulation shown in Table 2. About 20 g of this oil / fat composition was poured into a plastic container at a temperature of about 50 ° C. and stored in a thermostat at 20 ° C. to evaluate the occurrence and the extent of fat bloom. The evaluation criteria are as follows. -: Not generated, ±: Slightly generated, +: Partially generated, ++: Generated on the entire surface.

Claims (7)

  A fat composition for chocolate containing a cocoa butter content of 5 to 40% by weight in the entire fat composition for chocolate, comprising 90 to 40% by weight of non-tempering hard butter in the entire fat composition for chocolate, and constituent fatty acids Fat-bloom composition for chocolate comprising 0.01 to 3.0% by weight of fat-bloom inhibitor composed of polyglycerin fatty acid ester having C10 to C22 and HLB of 4 to 5 object.   The fat and oil composition for chocolate according to claim 1, wherein the polyglycerin fatty acid ester has an HLB of 4, and the constituent fatty acids are lauric acid, myristic acid, palmitic acid, stearic acid, and oleic acid.   The fat and oil composition for chocolate according to claim 1, wherein the polyglycerin fatty acid ester has an HLB of 4 and the constituent fatty acids are capric acid, palmitic acid, stearic acid, and oleic acid.   The fat and oil composition for chocolate according to claim 1, wherein the HLB of the polyglycerin fatty acid ester is 4, and the constituent fatty acids are lauric acid, palmitic acid, stearic acid, and behenic acid.   The fat and oil composition for chocolate according to claim 1, wherein the polyglycerin fatty acid ester has an HLB of 5, and the constituent fatty acids are stearic acid and oleic acid.   Chocolates using the fats and oils composition for chocolates in any one of Claims 1-5.   The foodstuff using the chocolates of Claim 6.