JP2010142152A - Hard butter and chocolates - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide hard butter having less effect of flavor reduction and thermal resistance reduction derived from lauric acid, and sufficient hardness after producing the hard butter, and excellent in preservation stability, melting feeling in the mouth, luster, and unstickiness on a surface; to provide chocolates using the hard butter; and to provide food using the hard butter and the chocolates. <P>SOLUTION: The hard butter contains oil and fat which satisfies (1) and (2) as follows: (1) the constituent fatty acids of oil and fat include ≤5 mass% of trans-unsaturated fatty acid, 25-60 mass% of ≤14C saturated fatty acid, and ≤1 mass% of ≥20C saturated fatty acid; (2) in triglyceride in oil and fat, a mass ratio of triglyceride (component a) having a total carbon number of the constituent fatty acid of ≤40 to triglyceride (component b) having a total carbon number of the constituent fatty acid of 42-48, a/b equals to 0.2-1. Furthermore, the hard butter contains (3) 0.01-5 mass% of a fatty acid ester nonionic emulsifier which has HLB≤3, and a carbon number of the total constituent fatty acid of 12-18. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to hard butter and chocolates as fats and oils for chocolate.

  Hard butter developed as an alternative fat to cocoa butter is roughly divided into a tempering type and a non-tempering type. Tempering type fats and oils are generally composed mainly of triglycerides in which palmitic acid and stearic acid are bonded to the 1st and 3rd positions of the glyceride skeleton, and unsaturated fatty acids are bonded to the 2nd position, and have physical properties similar to cocoa butter. Therefore, the compatibility with cocoa butter is high, and a texture similar to that of cocoa butter can be obtained. On the other hand, a tempering step for controlling crystal polymorphism is required at the time of use. Since this tempering step requires strict temperature control, it is desired to omit it.

  Non-tempering type hard butter that can omit this tempering step includes those containing a lot of trans unsaturated fatty acids (hereinafter referred to as “trans acid type hard butter”) and those containing a lot of lauric acid (hereinafter referred to as “lauric acid type hard butter”). Butter "), and those having low amounts of both trans acid and lauric acid (hereinafter," non-trans acid / non-lauric acid type hard butter ") are known. Unlike these tempering type hard butters, these non-tempering type hard butters do not require a tempering process that requires strict temperature control because the change in crystal polymorphism is not complicated.

  In general, non-tempering type hard butter does not require a complicated tempering process, so it is not only used as a normal fat for chocolate products, but also as chocolate fat for baking products such as chocolate chips and baked chocolate. And chocolate for center-in, etc., or oils and fats for cakes.

  Among the non-tempering type hard butters, the above trans acid type hard butters are made from liquid oils such as palm oil, rapeseed oil, soybean oil, etc. and hydrogenated to convert them into trans fatty acids. Contains relatively many.

  On the other hand, among non-tempering type hard butters, lauric acid type hard butters are made from triglycerides containing a large amount of lauric acid, such as coconut oil and palm kernel oil. May occur. Therefore, a method of suppressing coarse crystals by adding an emulsifier is known (Patent Documents 1 to 3). Since lauric acid type hard butter is mainly composed of triglycerides having a low melting point, the heat resistance is low. There is. In order to improve this heat resistance, a method of mixing non-lauric fats and oils with lauric fats and oils has been proposed (Patent Document 4).

A method of adding an emulsifier such as polyglycerin fatty acid ester, sucrose fatty acid ester, or sorbitan fatty acid ester in lauric fats or non-lauric fats and mixed systems thereof (Patent Documents 5, 6 and 7), fatty acid composition A method of blending raw oils and fats so as to have a specific ratio, transesterification and fractionation (Patent Document 8), a method of mixing a plurality of fats and oils having a specific triglyceride composition (Patent Document 9), and a high melting point extreme curing A method of adding fats and oils (Patent Document 10) is known.
JP-A-61-67444 JP-A-64-39945 JP-A-2-35042 JP-A-10-108624 JP-A-8-56572 JP 2002-306076 A JP 2007-185123 A JP-A-8-3579 JP 2003-299442 A JP 2008-182961 A

  Among the above prior arts, trans acid type hard butter and chocolates produced using the same have problems of increased costs due to hydrogenation and so-called hydrogenated odor. The use of hydrogenated oils and fats tends to be refrained from concerns about the effect on medium cholesterol.

  Among the prior arts, lauric acid type hard butter and chocolates produced using the same have a problem in flavor reduction during storage. In addition, lauric acid type hard butter obtained by mixing non-lauric fats and oils with lauric fats or by transesterifying them and chocolates produced using the same have a fatty acid chain length in the composition. Since greatly different substances (that is, there is a large difference in crystallinity) coexist, it takes time to shift from an unstable crystal to a stable crystal after solidification. In other words, hard butter using both lauric fats and non-lauric fats and chocolates produced using the same have the problem that it takes a very long time until it becomes hard enough as a product even after solidification. It turned out to be.

  Then, this invention makes it a subject to provide the hard butter | batter and chocolates with a quick speed | rate until it becomes sufficient hardness after solidifying.

  In order to solve the above problems, the present inventors have focused on the crystal characteristics of fats and oils when lauric fats and non-lauric fats are used in combination. Storage stability and flavor by adding a specific emulsifier with a low trisaturated fatty acid content and a saturated fatty acid content of 20 or more carbon atoms, a specific triglyceride composition and a HLB of 3 or less The present inventors have found that hard butters or chocolates having excellent physical properties excellent in solidification speed after production can be obtained in addition to glossiness, mouth-melting feeling, non-stickiness of the surface, and the like.

That is, the present invention provides the following (1) and (2):
(1) In the constituent fatty acids of fats and oils, trans-unsaturated fatty acids are 5 mass% or less, saturated fatty acids having 14 or less carbon atoms are 25 to 60 mass%, and saturated fatty acids having 20 or more carbon atoms are 1 mass% or less (2) Among the triglycerides in fats and oils, the mass ratio of triglycerides (component a) having a total fatty acid number of 40 or less to triglycerides (component b) having a total fatty acid number of 42 to 48 is a / b = 0. 2-1
And (3) fatty acid ester nonionic emulsifier in which HLB is 3 or less and 90% by mass or more of the constituent fatty acids are in the range of 12 to 18 carbon atoms 0.01 to 5% by mass
Hard butter containing: and the following (1) and (2):
(1) In the constituent fatty acids of fats and oils, trans-unsaturated fatty acids are 5 mass% or less, saturated fatty acids having 14 or less carbon atoms are 25 to 60 mass%, and saturated fatty acids having 20 or more carbon atoms are 1 mass% or less (2) Among the triglycerides in fats and oils, the mass ratio of triglycerides (component a) having a total fatty acid number of 40 or less to triglycerides (component b) having a total fatty acid number of 42 to 48 is a / b = 0. 2-1
And (3) fatty acid ester nonionic emulsifier in which HLB is 3 or less and 90% by mass or more of the constituent fatty acids are in the range of 12 to 18 carbon atoms 0.0034 to 1.7% by mass
The chocolate which contains is provided.

  According to the present invention, there is no decrease in flavor derived from saturated fatty acids having 14 or less carbon atoms, particularly lauric acid, and there is sufficient hardness (high speed of solidification speed) after producing hard butter and chocolates, Hard butter and chocolate excellent in gloss and non-stickiness of the surface can be obtained.

  The hard butter and chocolates of the present invention contain fats and oils and an emulsifier. The fats and oils used in the present invention contain 5% by mass or less of trans-unsaturated fatty acids (hereinafter simply referred to as “%”) in the constituent fatty acids, but are further 4% or less, particularly 3% or less. However, it is preferable from the point which prevents the influence on the flavor by a hydrogenated odor. Moreover, it is preferable from the point of simplification of a manufacturing process that a minimum is 0.1% or more.

  In addition, the fats and oils used in the present invention have 25 to 60% of saturated fatty acids having 14 or less carbon atoms in the constituent fatty acids, but are further 30 to 55%, particularly 35 to 53%. It is preferable from the viewpoint of the absence of odor, improvement of mouth melting, improvement of solidification rate, and gloss. Further, the fatty acid having 10 or less carbon atoms is preferably 15% or less, more preferably 12% or less, and particularly preferably 10% or less from the viewpoint of flavor. Examples of the saturated fatty acid having 14 or less carbon atoms include myristic acid, lauric acid, capric acid, caprylic acid, etc. Among them, lauric acid is preferable. Among the constituent fatty acids, lauric acid is preferably 10 to 40%, more preferably 15 to 35%, and particularly preferably 20 to 30% from the viewpoints of non-stickiness, feeling of melting in the mouth, gloss, and solidification rate.

  Furthermore, the fats and oils used in the present invention contain 1% or less of saturated fatty acids having 20 or more carbon atoms in the constituent fatty acids, but are further 0.7% or less, particularly 0.5% or less. It is preferable from the viewpoint of improvement of the melting point, melting feeling in the mouth, and gloss. Examples of saturated fatty acids having 20 or more carbon atoms include arachidic acid, behenic acid, lignoceric acid, and the like, but behenic acid is the most abundant.

  In the aspect of this invention, stearic acid, palmitic acid, oleic acid, linoleic acid, linolenic acid etc. are mentioned as fatty acids other than the above in all the fatty acid of fats and oils. These are preferably 40 to 75%, more preferably 45 to 70%, and particularly 45 to 65% of the total constituent fatty acids of the fats and oils from the viewpoint of improvement in gloss and solidification rate. Further, the unsaturated fatty acid in the total fatty acids is 10 to 35%, more preferably 10 to 30%, and particularly 12 to 25%, from the point of non-stickiness, mouth melting feeling, improvement of solidification speed, and gloss. preferable.

  The fats and oils used in the present invention are the masses of triglycerides (component a) having a total fatty acid number of 40 or less and triglycerides (component b) having a total fatty acid number of 42 to 48 among the triglycerides in the fat and oil. The ratio is a / b = 0.2 to 1, but the mass ratio is further 0.25 to 0.95, particularly 0.4 to 0.9, which can improve the solidification rate, It is preferable from the point of glossiness and non-stickiness.

  In the embodiment of the present invention, it is preferable to use lauric fats and non-lauric fats and oils in order to obtain the fatty acid composition and triglyceride composition of the fats and oils to be used. The lauric oil and non-lauric oil and fat can use natural oils and fats, extremely hardened oils thereof, or transesterified oils thereof, and are not particularly limited. Laurin-based fats and oils and non-lauric-based fats and oils are not limited to one type, and a plurality of types of fats and oils may be used in combination.

  In the embodiment of the present invention, the lauric fats and oils include fats and oils containing a large amount of lauric acid such as coconut oil and palm kernel oil, or hardened oils (“hydrogenated oils”, the same shall apply hereinafter), fractionated oils, and the like. Say. In addition, when using hardened oil, it is preferable that it is extremely hardened oil (IV <= 2) from the point of trans trans unsaturated fatty acid content reduction. The content of lauric acid in lauric fats and oils is 35% or more, preferably 41 to 56%, more preferably 45 to 55%, particularly 48 to 53%, no stickiness, mouth-melting feeling, gloss From the viewpoint of improving the solidification rate. The content of myristic acid in the lauric fat is preferably 10 to 25%, more preferably 13 to 22%, and particularly 15 to 20%, which improves non-stickiness, mouth-melting feeling, gloss and solidification speed. From the point of view, it is preferable. Examples of other constituent fatty acids in the lauric oil include stearic acid, palmitic acid, myristic acid, and oleic acid. The stearic acid content is preferably 1 to 10%, more preferably 1 to 7%, and particularly preferably 1 to 5% from the viewpoints of non-stickiness, mouth-melting feeling, gloss, and solidification rate. The palmitic acid content is preferably 6 to 12%, more preferably 7 to 11%, and particularly preferably 7 to 10% from the viewpoints of non-stickiness, mouth-melting feeling, gloss, and solidification rate. . The oleic acid content is preferably from 0.5 to 25%, more preferably from 2 to 20%, and particularly preferably from 5 to 15%, from the viewpoint of non-stickiness, mouth-feeling and gloss.

  In the embodiment of the present invention, the non-lauric oil and fat is not particularly limited as long as it is other than the lauric oil and fat. For example, soybean oil, rapeseed oil, palm oil, corn oil, cottonseed oil, sunflower oil, safflower oil, Peanut oil, rice oil, beef tallow, pork tallow, cacao butter, or hardened oil, fractionated oil and the like using these as raw materials. In addition, when using hardened oil, it is preferable that it is extremely hardened oil (IV <= 2) from the point of trans acid content reduction. Examples of the constituent fatty acid of the non-lauric oil include stearic acid, palmitic acid, myristic acid, oleic acid, linoleic acid, and linolenic acid. The stearic acid content in non-lauric fats and oils is preferably 1 to 40%, more preferably 1 to 30%, especially 1 to 20%, no stickiness, mouth-melting feeling, gloss, and solidification rate. From the point of view, it is preferable. The content of myristic acid in the non-lauric fat is preferably 0 to 20%, more preferably 0.2 to 15%, and particularly preferably 0.5 to 10%. From the viewpoint of improving the solidification rate. The palmitic acid content is preferably 3 to 40%, more preferably 3 to 30%, and particularly preferably 3 to 20% from the viewpoints of non-stickiness, mouth-feeling, gloss, and solidification rate. . The linoleic acid content is preferably from 0 to 70%, more preferably from 0.2 to 65%, and particularly preferably from 1 to 60, from the viewpoints of non-stickiness, gloss, and solidification rate. The linolenic acid content is preferably from 0 to 15%, more preferably from 0.2 to 12%, and particularly preferably from 1 to 10%, from the viewpoints of non-stickiness, gloss, and solidification rate. The oleic acid content is preferably from 5 to 85%, more preferably from 20 to 80%, particularly preferably from 25 to 70%, from the viewpoints of non-stickiness, feeling of melting in the mouth, and gloss.

  The fat used in the present invention is preferably obtained by mixing the lauric fat and the non-lauric fat and subjecting them to a transesterification reaction. The transesterification reaction is preferably random transesterification. The mixing ratio of both fats and oils is preferably 30 to 80% for lauric fats and oils, but more preferably 40 to 75%, especially 50 to 70% from the viewpoint of improving the solidification speed, feeling of melting in the mouth, and gloss. preferable.

  The transesterification reaction is known as a chemical method using sodium methylate, sodium ethylate, alkali metal such as sodium as a catalyst, sodium hydroxide, potassium hydroxide, etc., but the reaction temperature and reaction time, Sodium methylate is preferably used from the viewpoint of ease of handling. As an enzyme method, a method using an oil-degrading enzyme (lipase) as a catalyst is also known, and any method may be used. In the case of a chemical method, the reaction temperature is preferably 50 to 120 ° C., the addition amount of the catalyst is preferably 0.1 to 2%, and the reaction time is preferably about 5 to 120 minutes. . In the case of the enzymatic method, the reaction temperature is preferably 20 to 40 ° C., and the reaction time is preferably about 24 to 72 hours.

  The emulsifier used in the present invention is a fatty acid ester-based nonionic emulsifier having a hydrophobic group in which 90% or more of the constituent fatty acids are in the range of 12 to 18 carbon atoms. The constituent fatty acid having a carbon number in the range of 12 to 18 is more preferably 95% or more, particularly 97% or more from the viewpoints of improvement of solidification speed, hardness, gloss and non-stickiness. Further, the number of carbon atoms of the constituent fatty acid is more preferably in the range of 14-18, particularly in the range of 16-18, 90% or more, more 95% or more, particularly 97% or more, the improvement of the solidification rate, It is preferable in terms of hardness, gloss, and non-stickiness. Specifically, the fatty acid having 12 to 18 carbon atoms is preferably lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid or the like. Furthermore, the content of the saturated fatty acid in the constituent fatty acid is preferably 50% or more, more preferably 70% or more, and particularly preferably 90% or more from the viewpoint of improving the solidification rate when used in chocolates.

  Further, the emulsifier used in the present invention has an HLB of 3 or less, and more preferably 2 or less, particularly 1.5 or less from the viewpoints of improvement in solidification rate, hardness, gloss, and mouth-feel.

  The kind of emulsifier should just be used as a foodstuff, for example, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, glycerin organic acid fatty acid ester, those one kind or two You may add combining a seed | species or more.

  In the present invention, the added amount of the emulsifier is 0.01 to 5% in the hard butter, but is further 0.1 to 3%, particularly 0.2 to 2%. It is preferable in terms of no stickiness. Moreover, although the addition amount of an emulsifier is 0.0034 to 1.7% in chocolates, it is 0.034 to 1.02%, especially 0.068 to 0.68%. It is preferable in terms of improvement, meltability in the mouth, and no stickiness.

  In the embodiment of the present invention, the emulsifier is preferably added to the dissolved oil when producing hard butter or chocolates, and after being dissolved in the oil, the hard butter or chocolate is obtained. From the viewpoint of easily obtaining effects such as improvement in solidification speed, hardness, gloss, mouth-melting feeling, and non-stickiness.

  In the embodiment of the present invention, the fats and oils preferably have a rising melting point of 30 ° C. or higher, and more preferably 32 to 45 ° C., particularly 33 to 42 ° C., from the viewpoint of melting in the mouth and no stickiness. Moreover, when an emulsifier is added to hard butter, the rising melting point of hard butter is preferably 32 ° C. or higher, more preferably 33 to 47 ° C., particularly 34 to 45 ° C. This is preferable.

  As an aspect which manufactures the chocolates of this invention, the hard butter | batter of this invention is first prepared, and the method of using this as chocolates, or the fats and oils which satisfy said (1) and (2) (henceforth "the said" There is a method in which an oil and fat is first prepared, and this and an emulsifier satisfying the above (3) are blended to obtain chocolates. In the latter case, it is preferable to prepare chocolates after dissolving the emulsifier satisfying the above (3) in the fats and oils. Here, chocolate can be exemplified by milk chocolate, black chocolate, white chocolate, etc. from the blending side, and solid chocolate, coating chocolate for confectionery use, chocolate for center-in use, and coating for bakery use from the use side. Examples include chocolate, chocolate for chocolate chip, chocolate for baking, and the like.

  The coating chocolate is a chocolate-like food suitable for coating the surface of food, and examples of the food include various western confectionery and confectionery such as cakes, breads and biscuits. The center-in chocolate is a chocolate-like food suitable for inclusion or placement in food, and examples of the food include snacks, shoe skins, pies, and buns.

  When manufacturing hard butter or chocolates in the present invention, there is no problem even if fluid oils and fats are used at 20 ° C. or lower for adjusting the hardness, and the requirements (1) and (2) are satisfied. On the premise that the hard butter of the present invention is 10% or less, more preferably 5% or less, especially 0 to 3%, and chocolates are 3.4% or less, further 1.7% or less, especially 0 to 1. It is preferable to use within a range of 0.02% from the viewpoint of effects such as improvement of the solidification rate.

  Examples of oils and fats that are fluid at 20 ° C. or lower that can be used in combination with the hard butter or chocolate of the present invention include soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, rice oil, sesame oil, olive oil, Grape seed oil, falling raw oil, linseed oil, palm fractionated oil, and the like, and triglycerides and / or diglycerides using these as raw materials can be used.

  Further, in the production of the hard butter or chocolates of the present invention, an emulsifier such as lecithin, glycerin fatty acid ester having 5 or more HLB, sucrose fatty acid ester, polyglycerin fatty acid ester may be added to adjust the viscosity. . In this case, the amount of the emulsifier used is preferably 0.05 to 5% from the viewpoint of flavor.

  When preparing chocolates of the present invention, or when preparing chocolates using the hard butter of the present invention, sugar, powdered milk, cacao mass, lecithin, etc. are blended in addition to the oil or fat of the present invention. This is preferable from the viewpoint of improving the flavor, texture, storage stability, and the mixing property of fats and oils. It is preferable from the viewpoint of flavor that the sugar is blended in an amount of 60 to 120 parts, further 70 to 110 parts, based on 100 parts by weight of the fat or hard butter (hereinafter simply referred to as “parts”). Usable saccharides include glucose, maltose, fructose, sucrose, lactose, trehalose, maltotriose, maltotetraose, sorbitol, xylitol, erythritol, maltitol and other monosaccharides, disaccharides, trisaccharides, tetrasaccharides, Examples include pentasaccharides, hexasaccharides, starch hydrolysates, sugar alcohols obtained by reducing these, mixtures thereof, and various chickenpox.

  It is preferable from a balance point of flavor that powdered milk mix | blends 0-50 parts with respect to 100 parts of the said fats and oils or hard butter, and also 5-40 parts. Examples of usable milk powder include whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, and sweetened milk powder.

  The cacao mass is preferably blended in an amount of 0 to 100 parts, more preferably 0 to 50 parts, with respect to 100 parts of the fat or hard butter. There is no limitation on the type of cacao mass that can be used, but those having a high cacao fat content tend to generate bloom, so the oil content in the cacao mass is preferably 3 to 30%, more preferably 5 to 20%.

  Lecithin is preferably blended in an amount of 0.01 to 5 parts, more preferably 0.1 to 2 parts, with respect to 100 parts of the fat or hard butter. The lecithin that can be used is a phospholipid mixture composed of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, and the like, and is typically lecithin obtained from soybean or egg yolk. It is.

[Preparation of fats and oils A and B]
After adding 7 g of sodium methylate as a catalyst to 3500 g of the raw material fats and oils listed in Table 1, random transesterification was performed at 80 ° C. for 30 minutes, and then water washing / decoloring / deodorizing was performed according to a conventional method to obtain fats A and B It was.

[Preparation of fat C]
After the raw material fats and oils described in Table 1 were melted at 80 ° C., decolorization / deodorization was performed according to a conventional method to obtain a fat C.

[Preparation of Oil D]
After adding 7 g of sodium methylate as a catalyst to 3500 g of raw material fats and oils listed in Table 1, and performing random transesterification at 80 ° C. for 30 minutes, hydrogenation was performed using 35 g of nickel catalyst and 3.5 g of methionine. In accordance with a conventional method, deodorization was performed to obtain an oil D.

  Table 1 shows the fatty acid composition, triglyceride composition and rising melting point of fats and oils A to D and other fats and oils used in the following examples.

<Example 1>
Sucrose fatty acid ester (Ryoto sugar) of 99.5 parts of fats and oils, 30% of the constituent fatty acids of 30%, 69% of those of 18 carbons, 1% of the other fatty acids, HLB 1 Ester S-170 (Mitsubishi Chemical Foods Co., Ltd.) 0.5 part is added, and melted at about 80 ° C. to obtain a uniform oil and fat composition, and up to 15 ° C. using a chiller (emulsifying kneader, Tama Seiki Kogyo Co., Ltd.). After cooling and storing at 30 ° C. for 1 day, the hard butter was prepared by storing in a refrigerator (5 ° C.) for 1 day.

<Example 2>
Hard butter was prepared by the same method as described in Example 1 by adding 0.5 part of the same sucrose fatty acid ester as used in Example 1 to 99.5 parts of Fat and Fat B to obtain a uniform oil and fat composition.

<Example 3>
Sucrose fatty acid ester (Ryoto) having 99.5 parts of fat and oil, 79% of fatty acids having 16 carbon atoms, 20% of those having 18 carbon atoms, and 1% of other fatty acids. 0.5 parts of Sugar Ester P-170, Mitsubishi Chemical Foods Co., Ltd.) was added to make a uniform oil and fat composition, and hard butter was prepared by the same method as described in Example 1.

<Example 4>
Glycerin fatty acid ester (Sunsoft Q) of 99.5 parts of the fat and oil with 44% of the constituent fatty acids having 44% carbon, 55% having 18 carbon atoms and 1% of the other fatty acids. −1810S, Taiyo Kagaku Co., Ltd.) was added in an amount of 0.5 parts, and melted at about 80 ° C. to obtain a uniform fat composition. A hard butter was prepared by the same method as described in Example 1.

<Example 5>
In 99.5 parts of the fat and oil, sorbitan fatty acid ester (Emazole S-) having 49% of the constituent fatty acids, 50% of the fatty acids having 18%, and 1% of the other fatty acids. 30 V, Kao Co., Ltd.) was added and melted at about 80 ° C. to obtain a uniform fat composition, and hard butter was prepared by the same method as described in Example 1.

<Comparative Example 1>
After melting 100 parts of the fat and oil A at 80 ° C., hard butter was prepared by the same method as described in Example 1.

<Comparative example 2>
Sucrose fatty acid ester (Ryoto) having 99.5 parts of the fat and oil, 31% of the constituent fatty acids having 31% carbon, 68% having 18 carbon atoms, and 1% of the other fatty acids. 0.5 parts of Sugar Ester S-570, Mitsubishi Chemical Foods Co., Ltd.) was added to obtain a uniform oil and fat composition, and hard butter was prepared by the same method as described in Example 1.

<Comparative Example 3>
A hard butter was prepared by the same method as described in Example 1 by adding 0.5 part of the same sucrose fatty acid ester as used in Example 1 to 99.5 parts of the above fat and fat to obtain a uniform oil and fat composition.

<Comparative example 4>
A hard butter was prepared in the same manner as described in Example 1 by adding 2 parts of Haier rapeseed extremely hardened oil (IV = 1) to 98 parts of the oil A and fat to obtain a uniform oil and fat composition.

<Comparative Example 5>
Hard butter is obtained by adding 0.5 part of the same sucrose fatty acid ester as used in Example 1 to 99.5 parts of hydrogenated coconut oil (IV = 1) to obtain a uniform oil and fat composition and the same method as described in Example 1. Was prepared.

<Comparative Example 6>
After melting 100 parts of the fats and oils at 80 ° C., hard butter was prepared by the same method as described in Example 1.

<Comparative Example 7>
10 parts of the same sucrose fatty acid ester used in Example 1 was added to 90 parts of the fats and oils to obtain a uniform fat and oil composition, and hard butter was prepared in the same manner as described in Example 1.

<Comparative Example 8>
0.5 part of the same sucrose fatty acid ester used in Example 1 was added to 99.5 parts of palm fractionated oil (IV = 35) to obtain a uniform fat composition, and hard butter was prepared in the same manner as described in Example 1. Was prepared.

<Comparative Example 9>
Hard fat butter was prepared in the same manner as described in Example 1 by adding 2 parts of soybean lecithin (lecithin DX, manufactured by Nisshin Oilio Co., Ltd.) to 98 parts of the fat A and making a uniform fat composition.

  Table 2 shows the blends of hard butters of Examples 1 to 5 and Comparative Examples 1 to 9, the added emulsifier and its HLB value, and the rising melting point.

[Measurement method of rising melting point]
The rising melting points of fats and oils and hard butters were measured according to the standard fat and oil analysis test method 2.2.4.2-1996.

[Evaluation of hard butter]
<Examples 6 to 10 and Comparative Examples 10 to 18>
After each sample of the hard butters of Examples 1 to 5 and Comparative Examples 1 to 9 was completely dissolved at a product temperature of 70 ° C. or more and lowered to 60 ° C., poured into a mold and cooled at 5 ° C. for 20 minutes and at 15 ° C. for 10 minutes. And removed from the mold and stored at 20 ° C. The mold is a chocolate mold NO. 72 (length 48 mm × width 24 mm × thickness 6.3 mm, 9 g, hereinafter the same) was used.

  The quality evaluation criteria for hard butter are shown below. The samples were evaluated after being stored at 20 ° C. for 5 days, and the hardness was evaluated on the first and fifth days. The evaluation results are shown in Table 3.

[Glossy]
Visual observation was conducted with five professional panels, and the appearance during storage was evaluated according to the following evaluation criteria.
○: The surface is smooth and glossy △: The surface is slightly rough and has no gloss x: The surface is rough and has no gloss

[Stickiness]
The touch panel was touched by five specialized panels and evaluated for stickiness according to the following evaluation criteria.
○: No stickiness △: Slightly sticky ×: Pretty sticky

[Mouth melting feeling]
Eating with 5 professional panels, the evaluation sample was evaluated for the mouth melting feeling according to the following evaluation criteria.
○: There is no feeling of undissolved △: There is a feeling of remaining undissolved ×: There is a feeling of undissolved

[Flavor]
Eating with five professional panels, the taste of the evaluation sample was evaluated for the taste and odor of oil (hydrogenated odor and lauric acid odor) according to the evaluation criteria shown below.
○: Feel the taste and smell of oil △: Feel the taste and smell of oil slightly ×: Feel the taste and smell of oil

[Hardness (physical properties)]
The hardness of the evaluation sample is compressed with a three-point bending test jig (NO. 49: manufactured by Yamaden Co., Ltd.) on a 20 mm wide groove using a Shimadzu small tabletop testing machine EZTest (manufactured by Shimadzu Corporation). The breaking stress was measured at a speed of 20 mm / min. For each example and comparative example, 5 samples were measured and shown as average values. The breaking stress is the maximum test force when the evaluation sample breaks and the stress disappears.
○: Breaking stress is 20N or more Δ: Breaking stress is 16N or more and less than 20N ×: Breaking stress is less than 16N

〔Comprehensive evaluation〕
In the evaluation of gloss, stickiness, feeling of melting in the mouth, hardness (1st day, 5th day), and flavor, ○ was 2 points, △ was 1 point, and x was 0 point, and the total score was determined according to the following criteria. .
○: 9 points or more △: 6 points or more and less than 9 points ×: Less than 6 points

  From the results in Table 3, the hard butters of Examples 6 to 10, which are the products of the present invention, have a faster solidification rate than those of Comparative Examples 10 to 15, 17 and 18, and are sufficiently hard from the first day of storage. Was obtained. About Comparative Example 16, the hardness was sufficient from the first day of storage, but the mouth melting feeling was inferior. Moreover, the hard butter | batter of Examples 6-10 has a high level also about each other evaluation item, and was excellent also in comprehensive evaluation.

[Evaluation of chocolate]
<Examples 11 to 15 and Comparative Examples 19 to 27>
Using the hard butters prepared in Examples 1 to 5 and Comparative Examples 1 to 9, chocolate was prepared with the formulation shown in Table 4 according to the procedure for producing general chocolates. The chocolate mold is a chocolate mold NO. 72 was used. The storage test results are shown in Table 5. Evaluation items, evaluation methods, and evaluation criteria were the same as in the case of the hard butter. However, only the evaluation criteria of hardness were evaluated according to the following.

[Hardness (physical properties)]
○: Breaking stress is 30N or more Δ: Breaking stress is 27N or more and less than 30N ×: Breaking stress is less than 27N

  From the results of Table 5, the chocolates of Examples 11 to 15 which are products of the present invention had higher levels for each evaluation item than those of Comparative Examples 19 to 27, and were excellent in overall evaluation. In particular, with respect to the hardness of the chocolate of the comparative example, sufficient hardness is not obtained on the first day except for the comparative example 25, but the chocolate of the example can obtain sufficient hardness on the first day. The solidification rate was very good. About Comparative Example 25, the hardness was sufficient from the first day of storage, but the mouth meltability was inferior.

<Examples 16 and 17 and Comparative Examples 28 to 30>
Using the hard butters prepared in Examples 1, 2, and Comparative Examples 1, 2, and 4, chocolate for coating was prepared with the formulation shown in Table 4 according to the procedure for producing general chocolates. The prepared coating chocolate was adjusted to 38 ° C., and a sample was prepared by applying 7 to 9 g on the entire surface of the biscuit (product name: Marie / Morinaga Seika Co., Ltd., diameter 6 cm). Table 6 shows the storage test results. Evaluation was performed for gloss, stickiness, mouth melt, hardness (food texture), and flavor, and evaluation methods and evaluation criteria for gloss, stickiness, mouth melt, flavor, and overall evaluation were the same as those for hard butter. The hardness was evaluated based on the texture and was performed according to the following methods and standards.

  The criteria for determining the hardness based on the texture of the sample for evaluation are shown below. The samples were evaluated on the first and fifth days after storage.

[Hardness (texture)]
The food was eaten by a special panel of five people, and the hardness of the sample chocolate was evaluated according to the following criteria.
○: The resistance of chocolate felt when chewing is strong △: The resistance of chocolate felt when chewing is slightly weak and soft ×: There is no chocolate resistance felt when chewing

  From the results of Table 6, the coating chocolates of Examples 16 and 17 which are the products of the present invention have a faster solidification rate than those of Comparative Examples 28 to 30, and a sufficient hardness is obtained from the first storage day. It was. Moreover, it had a high level in each other evaluation item, and was excellent also in comprehensive evaluation.

Claims (8)

Next (1) and (2):
(1) In fatty acids constituting fats and oils, trans-unsaturated fatty acids are 5% by mass or less, saturated fatty acids having 14 or less carbon atoms are 25 to 60% by mass, and saturated fatty acids having 20 or more carbon atoms are 1% by mass or less (2) Among the triglycerides in fats and oils, the mass ratio of triglycerides (component a) having a total fatty acid number of 40 or less to triglycerides (component b) having a total fatty acid number of 42 to 48 is a / b = 0. 2-1
And (3) a fatty acid ester nonionic emulsifier of 0.01 to 5% by mass, in which HLB is 3 or less, and 90% by mass or more of the constituent fatty acids are within the range of 12 to 18 carbon atoms.
Containing hard butter.   The hard butter according to claim 1, wherein the fat is obtained by transesterification of lauric fat and non-lauric fat.   The hard butter according to claim 1 or 2, wherein the rising melting point of the hard butter is 32 ° C or higher.   Chocolates using the hard butter according to any one of claims 1 to 3. Next (1) and (2):
(1) In fatty acids constituting fats and oils, trans-unsaturated fatty acids are 5% by mass or less, saturated fatty acids having 14 or less carbon atoms are 25 to 60% by mass, and saturated fatty acids having 20 or more carbon atoms are 1% by mass or less (2) Among the triglycerides in fats and oils, the mass ratio of triglycerides (component a) having a total fatty acid number of 40 or less to triglycerides (component b) having a total fatty acid number of 42 to 48 is a / b = 0. 2-1
And (3) fatty acid ester nonionic emulsifier in which HLB is 3 or less and 90% by mass or more of the constituent fatty acids are in the range of 12 to 18 carbon atoms 0.0034 to 1.7% by mass
Containing chocolate.   The chocolate according to claim 5, wherein the fat is obtained by transesterification of lauric fat and non-lauric fat.   The chocolate according to claim 5 or 6, wherein the rising melting point of the fat is 30 ° C or higher.   The foodstuff using the chocolates described in any one of Claims 4-7.