JP2009284899A - Non-lauric, low-trans, non-temper hard butter composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a non-lauric, low-trans, non-temper hard butter composition good in meltability-in-mouth, high in compatibility with cacao fat, good in snap characteristiccs, and capable of suppressing blooming and/or graining when compounded with cacao fat, and to provide chocolates and creams each using the composition. <P>SOLUTION: The non-lauric, low-trans, non-temper hard butter composition meets all of the requirements (1) to (5) described below: (1) the content of SSS is 0.5-12 mass%; (2) the content of S2U is 50-90 mass%; (3) the mass ratio SUS/SSU in the constituent triglyceride composition is 0.4-0.6; (4) the total content of SU2 and UUU is 5-30 mass%; and (5) in the constituent fatty acid composition, S is composed substantially of St (stearic acid) and P (palmitic acid) and the mass ratio St/P is 0.4-0.9. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a non-laurin, low-trans and non-tempered hard butter composition having good mouth melting and high compatibility with cocoa butter. Further, the non-laurin, low-trans and non-tempered hard butter composition is used, the snapping property is good, the bloom resistance is high, the flavor deterioration is suppressed, and the mouth melting is good, and the mouth melting is good. It relates to creams with high ning resistance.

  Chocolates or creams having an oil phase as a continuous phase such as sugar cream and butter cream have a high fat content, so that so-called sharp melt properties that dissolve quickly in the mouth are required. In general, cocoa butter has been used as a representative of fats and oils having such sharp melt properties. However, since cocoa butter was very expensive, a substitute fat for cocoa butter, that is, hard butter has been used for a long time. Recently, there have been an increasing number of scenes where hard butter requires physical properties and functions not found in cocoa butter.

  Such hard butter is classified into a tempering type that requires a tempering operation and a non-tempering type that does not require a tempering operation when manufacturing chocolates.

  Tempering type hard butter is SUS type triglyceride (1,3 saturated-2 unsaturated triglyceride, where S is a saturated fatty acid having 16 or more carbon atoms, and U is an unsaturated fatty acid having 16 or more carbon atoms), like cocoa butter. The SUS type triglyceride is produced from vegetable oils and animal fats other than cacao butter by methods such as transesterification and fractionation. Therefore, a tempering operation is required as in the production of chocolates using cocoa butter. The tempering operation is to perform a cooling operation while satisfying a certain temperature condition at the time of producing chocolates, and by adjusting the arrangement of the triglyceride molecules, the occurrence of bloom is suppressed and the glossy chocolate is produced on the surface. This is a necessary operation.

  On the other hand, the non-tempered hard butter is a hard butter that is capable of producing a glossy chocolate with no bloom even if it is simply cooled without performing the tempering operation as described above. . This non-tempered hard butter is not a SUS triglyceride, but a lauric non-tempered hard butter using an oil and fat containing a large amount of lauric acid, and a trans-based non-tempered hard butter using an oil and fat containing a large amount of trans fatty acid. Can be classified.

  Laurin-based non-tempered hard butter has good characteristics of melting in the mouth and quick drying when solidified, so it is mainly used for coating applications, but it is prone to flavor deterioration due to hydrolysis, etc. There was a problem. In particular, triglyceride containing a large amount of lauric acid has extremely poor compatibility with cocoa butter, so that when producing chocolate, the above tempering type hard butter can contain any amount of cocoa butter. When lauric non-temper type hard butter is used, there is a problem that bloom occurs unless the blending amount of cocoa butter is extremely limited.

  Trans-type non-tempered hard butter has better compatibility with cocoa butter than lauric non-tempered hard butter, and about 20 parts by weight of cocoa butter can be blended with 100 parts by weight of hard butter. . Moreover, it was hard to produce the flavor deterioration by hydrolysis. However, in recent years, non-lauric non-temper type oil compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, fat compositions that are substantially free of trans fatty acids and have an appropriate consistency Hard butter is required.

  As described above, lauric non-tempered hard butter and trans-tempered hard butter use contradictory properties caused by lauric acid and trans fatty acid, and are therefore used specifically for each application. Recently, however, the development of so-called non-laurin, low-transformer and non-tempered hard butter that is not transformer-based nor laurin-based is aimed at eliminating the disadvantages of each non-tempered hard butter. Has been done.

  Such non-laurin, low-trans and non-temper type hard butters include BOO (triglyceride in which B is in position 1 and O is bound in positions 3 and 3; however, B: behenic acid, O: oleic acid. 40% or more, a solid fat content at 30 ° C. of 10% or more, and a DSC melting peak of 23 ° C. or more (see, for example, Patent Document 1) or fatty acids having 16 to 22 carbon atoms. Constructed and obtained by fractionating a random transesterified oil containing 25 to 60% saturated fatty acid having 16 to 18 carbon atoms and 3 to 40% saturated fatty acid having 20 to 22 carbon atoms. Oil and fat composition having a solid fat content at 25 ° C. of 25% or more, a saturated fatty acid of 40 to 75%, a saturated fatty acid having 20 to 22 carbon atoms, 3 to 40%, and a triglyceride having 56 to 60 carbon atoms in an amount of 25% or more ( For example, special Literature references 2) it has been proposed. However, these hard butters have a problem that the bloom resistance is not sufficient when cocoa butter is blended, and it is necessary to use special raw material fats and oils.

  As such non-laurin, low-trans and non-tempered hard butter containing no long-chain fatty acid, GGG / GGU / UGU (G: fatty acid residue having a melting point of 40 ° C. or more as a free fatty acid) is 70% or more. Oil and fat composition containing 30 to 50% of GGU component in the triglyceride (see, for example, Patent Documents 3 and 4), containing 50% or more of SUS type triglyceride and capable of crystallizing into β type as a main component , SSO and / or SSS type triglycerides capable of stabilizing β prime type crystals are blended so that SSO is 8 to 40% and SSS is 2 to 20%, and the weight ratio of St / P of the whole composition is Oil composition containing 1.0 or less (see, for example, Patent Document 5), 30 to 60% of SOS type triglyceride, 20 to 50% of SSO type triglyceride, Oil and fat with a quantitative ratio of 1 or more (see, for example, Patent Document 6), cocoa substitute fat with a high SSU ratio and fat with a high SOS ratio, and stabilized against a solid fat content at 30 ° C. The fat and oil whose ratio of the solid fat content at 30 ° C is 1 to 3 (see, for example, Patent Document 7), and the fat and oil obtained by adding a medium melting point portion obtained from a random transesterified oil of palm stearin to hard butter (for example, see Patent Document 8) ) Etc. have been proposed.

  However, in these hard butters, for example, the fats and oils described in Patent Documents 3 and 4 are slow to solidify and tend to generate bloom, and as a production method thereof, transesterification, which is a general fat processing method, is used. It cannot be manufactured, and it is necessary to selectively transesterify the α-position of GGG with an unsaturated fatty acid or its lower alcohol ester with a lipase having 1,3-position selectivity, which means that the manufacturing process is complicated and the production efficiency is low. There was a problem.

  Moreover, the fats and oils described in Patent Documents 5 to 8 have a problem that the graining resistance when blending cacao butter is not sufficient, and the fats and oils described in Patent Documents 5 and 7 are, as their production methods, There is a problem that it is necessary to separately prepare and mix fats and oils containing SSU with fats and oils mainly composed of SUS, and the manufacturing process is complicated and the cost is increased.

  In addition, when a butter cream is produced using hard butter having insufficient bloom resistance, there is a problem that graining is likely to occur.

GB2297760 WO03 / 037095 JP 02-269199 A JP 61-224934 A JP 05-211837 A JP 09-316484 A Japanese Patent Laid-Open No. 06-014717 JP 09-285255 A

  Accordingly, the object of the present invention is to provide a non-laurin, low-transformer that has good meltability in the mouth, high compatibility with cocoa butter, good snapping properties, and can suppress the occurrence of bloom and graining when cocoa butter is blended. And a non-tempered hard butter composition, and chocolates and creams using the composition.

  As a result of various studies to achieve the above object, the present inventors have found that the low melting point part from which the high melting point part has been removed from the specific transesterified oil or fat, or the middle melting point part from which the high melting point part and the liquid part have been removed are as described above. After solving all the problems, it was found that a non-laurin, low-trans and non-tempered hard butter composition having a compatibility with cacao butter was almost equivalent to that of a trans-type non-tempered hard butter.

The present invention has been made based on the above findings, and provides a non-laurin, low-trans and non-tempered hard butter composition that satisfies all of the following conditions (1) to (5).
(1) The content of SSS is 0.5 to 12% by mass
(2) The content of S2U is 50 to 90% by mass
(3) The mass ratio of SUS / SSU in the constituent triglyceride composition is 0.4 to 0.6.
(4) The total content of SU2 and UUU is 5 to 30% by mass
(5) In the constituent fatty acid composition, S is substantially composed of St and P, and the mass ratio of St / P is 0.4 to 0.9, provided that
SSS: Triglyceride S3U in which 3 molecules are bonded S2U: Triglyceride SUS in which 2 molecules are in S and 1 molecule in U is bonded: S in 3rd position, Sglycerin in which U is bonded in 2nd position: 1, Triglyceride SU2 in which S is bonded in position 2 and S is bonded in position 3: Triglyceride in which one molecule of S and two molecules of U are bonded UUU: Triglyceride in which three molecules of U are bonded S: Saturation having 16 or more carbon atoms Fatty acid U: unsaturated fatty acid having 16 or more carbon atoms St: stearic acid P: palmitic acid.

  The present invention also provides chocolates using the non-laurin, low-trans and non-tempered hard butter compositions.

  Furthermore, the present invention provides a cream using the non-laurin, low-trans and non-tempered hard butter composition.

  According to the present invention, non-laurin, low trans and non-trans, which have good mouth melting, high compatibility with cocoa butter, good snapping property, and can suppress the occurrence of bloom and graining when cocoa butter is blended. A temper type hard butter composition can be provided. In addition, chocolates using the non-laurin, low-trans, and non-temper type hard butter compositions have good snapping properties and suppress the occurrence of bloom. Furthermore, creams using the non-laurin, low-trans and non-temper type hard butter compositions have good mouth melting and suppress the occurrence of graining.

  Hereinafter, the non-laurin, low trans and non-tempered hard butter composition of the present invention will be described in detail based on preferred embodiments. In the present invention, “non-laurin” means that the fatty acid content of 6 to 12 carbon atoms in the constituent fatty acid composition is less than 5% by mass, more preferably less than 3% by mass. In the present invention, “low trans” means that the content of trans fatty acid in the constituent fatty acid composition is less than 5 mass%, more preferably less than 3 mass%.

First, the SSS content of condition (1) will be described.
In the non-laurin, low trans and non-temper type hard butter composition of the present invention, the SSS content is 0.5 to 12% by mass, preferably 1.5 to 10% by mass. If the SSS content is less than 0.5% by mass, the crystallization speed will decrease, so that the resulting chocolates will not have an appropriate hardness, and in particular when used for coating applications. The nature will decline. On the other hand, if it is more than 12% by mass, the snapping properties and melting of the mouth of the resulting chocolate will deteriorate.

Next, the content of S2U in the condition (2) will be described.
In the non-laurin, low trans and non-temper type hard butter composition of the present invention, the content of S2U is 50 to 90% by mass, preferably 55 to 87% by mass. Chocolates are hard at room temperature and need to dissolve quickly in the mouth. In order to have such properties, the hard butter to be used must contain S2U type triglyceride as a main component. However, if S2U is less than 50% by mass, the resulting chocolates become too soft at room temperature. On the other hand, if it exceeds 90% by mass, it becomes too hard at room temperature, and the melting of the mouth becomes extremely worse.

Subsequently, the mass ratio of SUS / SSU in the constituent triglyceride composition of condition (3) will be described.
In the non-laurin, low trans and non-tempered hard butter composition of the present invention, the mass ratio of SUS / SSU in the constituent triglyceride composition is 0.4 to 0.6, preferably 0.45 to 0.55. Those having a mass ratio of SUS / SSU of less than 0.4 cannot be obtained by general transesterification of fats and oils, and if it is more than 0.6, bloom or graining when mixed with cacao butter Is likely to occur.

Furthermore, the total content of SU2 and UUU in condition (4) will be described.
In the non-laurin, low-trans and non-temper type hard butter composition of the present invention, the total content of SU2 and UUU is 5 to 30% by mass, preferably 6.5 to 28% by mass. Both SU2 and UUU are difficult to crystallize at room temperature, and are triglycerides present as liquid components in hard butter. If the total content of SU2 and UUU is less than 5% by mass, the resulting chocolates are too hard at room temperature, Melting in the mouth gets worse. On the other hand, if it exceeds 30% by mass, it becomes too soft at room temperature and good snapping properties cannot be obtained.

Then, S in the constituent fatty acid composition of the condition (5) will be described.
In the constituent fatty acid composition of the non-laurin, low trans and non-temper type hard butter composition of the present invention, S is substantially composed of St and P, and the mass ratio of St / P is 0.4 to 0.9. , Preferably 0.4 to 0.8. When the St / P mass ratio is less than 0.4 or more than 0.9, bloom or graining tends to occur when mixed with cacao butter.
Here, S substantially consists of St and P means that the total content of St and P in S is 90% by mass or more, more preferably 95% by mass or more. .

  A non-laurin, low-trans and non-tempered hard butter composition satisfying all of the above conditions (1) to (5) can be obtained, for example, by the following method.

  First, in the constituent fatty acid composition, the mass ratio of S / U is 2 to 3, preferably 2.1 to 2.7, S is substantially composed of St and P, and the mass ratio of St / P is An oil / fat blend of 0.4 to 1.1, preferably 0.4 to 0.6 is prepared.

  In order to obtain such an oil-and-fat blend, for example, palm oil or palm fractionated oil can be obtained by mixing oil and fat containing S in an amount of 80% by mass or more in the above range.

  Examples of the fats and oils containing 80% by mass or more of S include extremely hardened fats and oils of vegetable oils such as soybean oil, rapeseed oil, palm oil, palm fractionation oil, sunflower oil, corn oil, safflower oil, and cottonseed oil.

  Moreover, as another method for obtaining the said fats and oils composition, the method of mixing the fats and oils which contain 70 mass% or more of U, and palm extremely hardened oil so that it becomes the said range is mentioned, for example.

  Examples of the fats and oils containing 70% by mass or more of U include vegetable liquid oils such as soybean oil, rapeseed oil, sunflower oil, corn oil, safflower oil, and cottonseed oil.

  Next, random transesterification is performed. This transesterification reaction may be a chemical catalyst method or an enzyme method.

  Examples of the chemical catalyst include an alkali metal catalyst such as sodium methylate. Examples of the enzyme include an Alcaligenes genus, a Rhizopus genus, an Aspergillus genus, and a mucor. Lipases derived from the genus (Mucor), the genus Penicillium, and the like can be mentioned. The lipase can be used as an immobilized lipase by being immobilized on an ion exchange resin or a carrier such as diatomaceous earth or ceramic, or in the form of a powder.

  The non-laurin, low-trans and non-temper type hard butter composition of the present invention uses the low melting point part or the middle melting point part of the transesterified oil obtained in this way. The low melting point portion is a low melting point fraction obtained by separating and removing the high melting point portion by separation. The middle melting point portion is separated and removed by separating the high melting point portion and the liquid fraction. The middle melting point fraction. The fractionation method may be obtained by any fractionation method such as solvent fractionation such as acetone fractionation or hexane fractionation, or solvent-free fractionation such as dry fractionation.

  The non-laurin, low transformer and non-temper type hard butter composition of the present invention may be the low melting point part or the medium melting point part itself, but satisfies all of the above conditions (1) to (5). It is also possible to add other fats and oils under the above conditions.

  There is no restriction | limiting in particular as said other fats and oils, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, beef tallow , Milk fat, pork fat, cacao fat, fish oil, whale oil and other vegetable oils, animal fats and oils, and these were selected from processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification 1 type (s) or 2 or more types can be used. The amount of the other fats and oils used is preferably 0 to 20 parts by mass, more preferably 0 to 10 parts by mass, and most preferably not used, with respect to 100 parts by mass of the low melting point part or the middle melting point part.

  The non-laurin, low-trans and non-temper type hard butter composition of the present invention includes, in addition to the above components, coloring agents, emulsifiers, antioxidants, fragrances and the like used in the production of ordinary non-temper type hard butter compositions. Optional components. The content of these optional components is preferably 20% by mass or less, more preferably 10% by mass or less in total in the non-laurin, low-trans and non-tempered hard butter composition of the present invention.

Examples of the emulsifiers 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 ricinoleic acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxy Examples include ethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, saponins, and the like, and one or more selected from these can be used. The blending amount of the emulsifier is not particularly limited, but is preferably 0 to 15% by mass, more preferably 0 to 5% by mass in the non-laurin, low trans and non-temper type hard butter composition of the present invention.
In addition, when using the non-laurin, low transformer and non-temper type hard butter composition of the present invention for chocolates described below, a higher cacao component should be blended without causing bloom or graining. Among these emulsifiers, it is preferable to use a sucrose fatty acid ester and / or a sorbitan fatty acid ester.

  The non-laurin, low-trans, and non-tempered hard butter composition of the present invention described above is a cream having an oil phase as a continuous phase, such as for non-tempered chocolates, which is the original application. It can be widely used as raw material fats for processed fat products such as sand cream, margarine, shortening, ice cream, whipped cream, etc., but among them, it is used for non-tempered chocolates or creams. It is particularly preferred.

Next, the chocolates of the present invention using the hard butter composition of the present invention will be described.
The chocolate of this invention uses the non-laurin, low trans, and non-temper type hard butter composition of this invention for some or all of the fats and oils contained in chocolate. Here, the hard butter composition of the present invention has good meltability in the mouth, high compatibility with cocoa butter, and good snapping properties. Therefore, the chocolates of the present invention using this have good snapping properties. Thus, it has high bloom resistance. The amount of the hard butter composition used in the chocolates of the present invention is preferably 50 to 100% by mass, more preferably 60 to 100% by mass, and still more preferably 60 to 90% by mass in the fats and oils contained in the chocolates. .
The chocolates referred to in the present invention are not only chocolate and semi-chocolate specified by the National Chocolate Fair Trade Council, but also raw chocolate, white chocolate, color chocolate, etc. using cacao mass, cacao butter, cocoa, etc. Processed fats and oils are also included, and various powdered foods such as cacao mass, cocoa powder, and milk powder, fats, sugars, emulsifiers, fragrances, pigments, etc. , Rolled and conched.

  Since the non-laurin, low-trans and non-tempered hard butter composition of the present invention has good compatibility with cocoa butter, the chocolates of the present invention contain cocoa butter to improve the cocoa flavor. It is preferable to contain 5-45 mass parts with respect to 100 mass parts of hard butter compositions of this invention, and it is more preferable to contain 10-25 mass parts.

  The chocolates of the present invention can be produced by a normal production method according to the type of chocolates, etc., except that the non-laurin, low-trans and non-tempered hard butter compositions of the present invention are used as raw materials.

Next, the creams of the present invention using the hard butter composition of the present invention will be described.
The creams of the present invention comprise the non-laurin, low trans and non-temper type hard butter composition of the present invention in part or all of the oil phase of creams having an oil phase such as butter cream or sugar cream as a continuous phase. It is what was used. Here, as described above, since the hard butter composition of the present invention has good compatibility with cocoa butter, the cream of the present invention using this is a butter cream containing a large amount of cocoa components. Even if it exists, generation | occurrence | production of a daily graining will be prevented. Moreover, the usage-amount of the hard butter composition in the creams of this invention is preferably 20-100 mass% in the fats and oils contained in cream, More preferably, it is 30-70 mass%.

  When the cream of the present invention contains a cocoa component, it is preferable to contain 5 to 25% by mass of cocoa butter in the fats and oils contained in the cream in order to improve the cocoa flavor. % Content is more preferable.

  The creams of the present invention can be produced by an ordinary production method according to the type of creams, etc., except that the non-laurin, low-trans and non-tempered hard butter composition of the present invention is used as a raw material.

  EXAMPLES Hereinafter, although an Example and a comparative example are shown and this invention is demonstrated further more concretely, these do not restrict | limit this invention. “Part” and “%” are based on mass unless otherwise specified.

<Production of non-laurin, low-transformer and non-tempered hard butter composition>
[Example 1]
A fat and oil blend consisting of 65 parts by weight of palm oil and 35 parts by weight of palm extremely hardened oil was subjected to a random transesterification reaction using Na methylate as a catalyst, and purified by a conventional method to obtain a transesterified fat and oil A. In the fatty acid composition of the transesterified fat and oil A, the fatty acid content having 6 to 14 carbon atoms was less than 2% by mass, and the trans fatty acid content was less than 1% by mass.

  A high melting point portion and a liquid portion are removed from the transesterified fat / oil A by acetone fractionation, and the obtained middle melting point portion is purified by a conventional method to obtain the non-laurin, low trans and non-temper type hard butter composition A of the present invention. It was. In addition, about the mass ratio of S / U in the constituent fatty acid composition of the fat composition, the total content of St and P in S in the constituent fatty acid composition [(St + P) / S], and the mass ratio of St / P 1. Moreover, (1) SSS content of the obtained hard butter composition, (2) S2U content, (3) SUS / SSU mass ratio in the constituent triglyceride composition, (4) total content of SU2 and UUU The amount, (5) the total content of St and P in S in the constituent fatty acid composition [(St + P) / S] and the mass ratio of St / P are also shown in Table 1.

[Example 2]
A fat and oil blend consisting of 65 parts by weight of palm oil and 35 parts by weight of soybean hardened oil was subjected to a random transesterification reaction using Na methylate as a catalyst, and purified by a conventional method to obtain a transesterified fat and oil B. In the fatty acid composition of the transesterified fat and oil B, the fatty acid content of 6 to 14 carbon atoms was less than 2% by mass, and the trans fatty acid content was less than 1% by mass.

  A high melting point portion and a liquid portion are removed from the transesterified fat / oil B by acetone fractionation, and the obtained middle melting point portion is purified by a conventional method to obtain the non-laurin, low trans and non-temper type hard butter composition B of the present invention. It was. In addition, about the mass ratio of S / U in the constituent fatty acid composition of the fat composition, the total content of St and P in S in the constituent fatty acid composition [(St + P) / S], and the mass ratio of St / P 1. Moreover, (1) SSS content of the obtained hard butter composition, (2) S2U content, (3) SUS / SSU mass ratio in the constituent triglyceride composition, (4) total content of SU2 + UUU, (5) The total content of St and P in S in the constituent fatty acid composition [(St + P) / S] and the mass ratio of St / P are also shown in Table 1.

[Example 3]
A fat and oil blend consisting of 55 parts by weight of palm oil and 45 parts by weight of palm extremely hardened oil was subjected to a random transesterification reaction using Na methylate as a catalyst, and purified by a conventional method to obtain a transesterified fat and oil C. In the fatty acid composition of the transesterified fat / oil C, the fatty acid content having 6 to 14 carbon atoms was less than 2% by mass, and the trans fatty acid content was less than 1% by mass.

  The high melting point portion was removed from the transesterified oil C by dry fractionation, and the obtained low melting point portion was purified by a conventional method to obtain the non-laurin, low trans and non-temper type hard butter composition C of the present invention. In addition, about the mass ratio of S / U in the constituent fatty acid composition of the fat composition, the total content of St and P in S in the constituent fatty acid composition [(St + P) / S], and the mass ratio of St / P 1. Moreover, (1) SSS content of the obtained hard butter composition, (2) S2U content, (3) SUS / SSU mass ratio in the constituent triglyceride composition, (4) total content of SU2 + UUU, (5) The total content of St and P in S in the constituent fatty acid composition [(St + P) / S] and the mass ratio of St / P are also shown in Table 1.

[Comparative Example 1]
An oil / fat blend composed of 100% palm stearin was subjected to random transesterification using Na methylate as a catalyst, and purified by a conventional method to obtain transesterified oil / fat D. In the fatty acid composition of the transesterified fat and oil D, the fatty acid content having 6 to 14 carbon atoms was less than 2% by mass, and the trans fatty acid content was less than 1% by mass.

  A high melting point portion and a liquid portion are removed from this transesterified fat / oil D by acetone fractionation, and the obtained middle melting point portion is purified by a conventional method to obtain a comparative non-laurin, low trans and non-temper type hard butter composition D. It was. In addition, about the mass ratio of S / U in the constituent fatty acid composition of the fat composition, the total content of St and P in S in the constituent fatty acid composition [(St + P) / S], and the mass ratio of St / P 1. Moreover, (1) SSS content of the obtained hard butter composition, (2) S2U content, (3) SUS / SSU mass ratio in the constituent triglyceride composition, (4) total content of SU2 + UUU, (5) The total content of St and P in S in the constituent fatty acid composition [(St + P) / S] and the mass ratio of St / P are also shown in Table 1.

[Comparative Example 2]
A fat blend comprising 65 parts by mass of high oleic canola oil and 35 parts by mass of soybean hardened oil was subjected to a random transesterification reaction using Na methylate as a catalyst, and purified by a conventional method to obtain a transesterified fat E. In the fatty acid composition of the transesterified fat E, the fatty acid content of 6 to 14 carbon atoms was less than 2% by mass, and the trans fatty acid content was less than 1% by mass.

  A high melting point portion and a liquid portion are removed from the transesterified oil E by acetone fractionation, and the obtained middle melting point portion is purified by a conventional method to obtain a comparative non-laurin, low trans and non-tempered hard butter composition E. It was. In addition, about the mass ratio of S / U in the constituent fatty acid composition of the fat composition, the total content of St and P in S in the constituent fatty acid composition [(St + P) / S], and the mass ratio of St / P 1. Moreover, (1) SSS content of the obtained hard butter composition, (2) S2U content, (3) SUS / SSU mass ratio in the constituent triglyceride composition, (4) total content of SU2 + UUU, (5) The total content of St and P in S in the constituent fatty acid composition [(St + P) / S] and the mass ratio of St / P are also shown in Table 1.

<Manufacture of chocolates>
[Examples 4 to 6 and Comparative Examples 3 and 4]
Chocolate was manufactured by the following manufacturing method with the mixing | blending A of Table 2 using the said non-laurin, low trans | transformer, and non-temper type hard butter composition AE. The oil content of the chocolate is 36.5% by mass, the milk fat content is 2.0% by mass, the cocoa butter content is 6.9% by mass, the non-laurin, low trans and non-temper type hard butter composition content is It was 27.6% by mass and contained 25.0 parts by mass of cocoa butter with respect to 100 parts by mass of the non-laurin, low-trans and non-tempered hard butter composition. The obtained chocolate was subjected to sensory evaluation and snapping evaluation according to the following evaluation criteria, then stored at 20 ° C., 10 days, 20 days, 50 days, 100 days, 150 days, 200 days, and the following evaluation criteria. A Bloom evaluation test was conducted and the results are shown in Table 3.

<Manufacture of chocolate with high cocoa butter content>
[Examples 7 to 9 and Comparative Examples 5 and 6]
2 parts by mass of sorbitan fatty acid ester (Poem BE60: manufactured by Riken Vitamin Co., Ltd.) is added to 98 parts by mass of the hard butter composition, respectively, to the non-laurin, low trans and non-temper type hard butter compositions A to E. The products that were homogeneously dissolved and mixed were designated as non-laurin, low-trans, and non-temper type hard butter compositions F to J, respectively. Using this non-laurin, low-trans, non-temper type hard butter composition FJ, chocolate was produced by the following production method with the formulation B shown in Table 2. In addition, the oil content of chocolate is 36.5% by mass, the milk fat content is 2.0% by mass, the cocoa butter content is 8.6% by mass, the non-laurin, low trans and non-temper type hard butter composition content is It was 25.4% by mass and contained 32.6 parts by mass of cocoa butter with respect to 100 parts by mass of the non-laurin, low-trans and non-tempered hard butter composition. The obtained chocolate was subjected to sensory evaluation and snapping evaluation according to the following evaluation criteria, then stored at 20 ° C., 5 days, 10 days, 20 days, 30 days, 40 days, and 50 days later, according to the following evaluation criteria. The Bloom evaluation test was conducted and the results are shown in Table 4.

<Combination of chocolate>

<Chocolate manufacturing method>
The hard butter composition, cacao butter and cacao mass are heated to 55 ° C to dissolve, and cocoa powder, whole milk powder, skim milk powder, sugar, emulsifier and lecithin are kneaded to form a paste, roll, and then conching. To get a chocolate dough. This chocolate dough was poured into a mold and cooled and solidified at 5 ° C. for 12 hours to produce chocolate.

<Evaluation criteria>
Sensory evaluation criteria (melted in the mouth)
◎ Extremely good mouth melting.
○ Good.
△ Somewhat bad.
× It is defective.
Evaluation criteria for snapping property ◎ It has an exhilarating snapping property and is very good. ○ Good.
△ Somewhat bad.
× Sticky and defective.
Broom evaluation criteria-: Bloom is not seen and gloss is present ±: Bloom is not seen but gloss is not present +: Bloom is partially seen ++: Severe bloom is seen

<Manufacture of butter cream>
[Examples 10 to 12 and Comparative Examples 7 and 8]
Using the non-laurin, low-trans, and non-temper type hard butter compositions A to E, the fats and oils A to E for margarine are manufactured according to the formulation shown in Table 5, and further, the fats and oils A to E for margarine are used. Then, margarine was produced by the following composition / production method, and chocolate-containing butter cream was produced by the following composition / production method. The obtained chocolate-containing butter cream contained 18.5 parts by mass of cacao butter in the fats and oils contained in the creams.
The obtained chocolate-containing butter cream was subjected to sensory evaluation according to the following evaluation criteria, then stored at 20 ° C., and after 5 days, 10 days, and 20 days, a grading evaluation test was performed according to the following evaluation criteria. Are described in Table 6.

<Malgarine oil blend>

<Malgarine formulation and manufacturing method>
Oil phase for margarine 69.0 parts by weight, lecithin 0.2 parts by weight, glycerin fatty acid ester 0.2 parts by weight, perfume 0.1 parts by weight, pigment solution 0.1 parts by weight, skim milk powder 1 part by weight And an aqueous phase consisting of 14.4 parts by weight of super white sugar, 14.5 parts by weight of water, 0.2 parts by weight of salt, and 0.4 parts by weight of whey mineral A were mixed and emulsified at a temperature of 45 to 55 ° C. A / O type emulsion was obtained. This W / O emulsion was sterilized at 80 ° C. for 15 seconds, and then rapidly plasticized with a combinator to produce margarine.

<Butter cream formulation and manufacturing method>
Commercial chocolate dough (sweet chocolate MT-63: manufactured by Meiji Seika Co., Ltd.) (oil content = 32%) adjusted and fluidized at 40 ° C. with respect to 100 parts by mass of margarine obtained by the above method 50 parts by mass of sugar, 60 parts by mass of sugar, and 50 parts by mass of egg white were mixed and stirred at 20 ° C. at high speed using a Hobart mixer to produce a butter cream.

<Evaluation criteria>
Sensory evaluation criteria (melted in the mouth)
◎ Extremely good mouth melting.
○ Good.
△ Somewhat bad.
× It is defective.
Graining evaluation criteria Storage at 20 ° C. after manufacture-: No graining is seen and glossy ±: No graining is seen but no gloss +: Some graining is seen ++: Severe graining Seen

Claims (4)

A non-laurin, low-trans and non-temper type hard butter composition satisfying all of the following conditions (1) to (5).
(1) The content of SSS is 0.5 to 12% by mass
(2) The content of S2U is 50 to 90% by mass
(3) The mass ratio of SUS / SSU in the constituent triglyceride composition is 0.4 to 0.6.
(4) The total content of SU2 and UUU is 5 to 30% by mass
(5) In the constituent fatty acid composition, S is substantially composed of St and P, and the mass ratio of St / P is 0.4 to 0.9, provided that
SSS: Triglyceride S3U in which 3 molecules are bonded S2U: Triglyceride SUS in which 2 molecules are in S and 1 molecule in U is bonded: S in 3rd position, Sglycerin in which U is bonded in 2nd position: 1, Triglyceride SU2 in which S is bonded in position 2 and S is bonded in position 3: Triglyceride in which one molecule of S and two molecules of U are bonded UUU: Triglyceride in which three molecules of U are bonded S: Saturation having 16 or more carbon atoms Fatty acid U: unsaturated fatty acid having 16 or more carbon atoms St: stearic acid P: palmitic acid.   Fat / fat blend in which the mass ratio of S / U is 2 to 3, S is substantially composed of St and P, and the mass ratio of St / P is 0.4 to 1.1 in the constituent fatty acid composition The non-laurin, low-trans, and non-temper type hard butter composition according to claim 1, comprising a low melting point portion or a medium melting point portion of a transesterified oil and fat obtained by random transesterification.   Chocolates using the non-laurin, low transformer and non-temper type hard butter composition according to claim 1 or 2.   Creams using the non-laurin, low trans and non-tempered hard butter composition according to claim 1 or 2.