JP2011182732A - Low temperature bloom-preventing agent - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a bloom-preventing agent which can prevent low temperature fat bloom generated in a chocolate portion with a small amount of an additive without changing the physical properties of the chocolate portion, in a composite chocolate comprising chocolate and food materials such as nuts or baked confectionery. <P>SOLUTION: The low temperature bloom-preventing agent is characterized by containing, as active ingredients, trisaturated triglycerides satisfying (1): the content of 20C saturated fatty acids in a constituting fatty acid composition is ≥5 mass%; and (2) a 20C saturated fatty acid content (mass%) in the constituting fatty acid composition/a ≥22C saturated fatty acid content (mass%) in the constituting fatty acid composition is ≥0.3; and/or (3) a ≥22C saturated fatty acid content in the constituting fatty acid composition is ≤40 mass%. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a low-temperature bloom inhibitor, and more particularly, when a composite chocolate that is a composite of foods such as nuts, baked confectionery, jelly, and center cream is stored at a low temperature, particularly for a tempering chocolate. The present invention relates to a bloom inhibitor for preventing low temperature bloom generated in a part.

  Chocolate is roughly classified into a tempering type and a non-tempering type. Tempering type chocolate is chocolate using cacao butter and / or tempering hard butter whose composition and physical properties are similar to cacao butter as the main component of fats and oils. The main component of the triglyceride is β-unsaturated-α, α 'di-saturated triglyceride (hereinafter abbreviated as “SUS type triglyceride”). The tempering process is indispensable for such crystal characteristics, that is, the tempering process precipitates a large number of stable and fine oil crystal nuclei, thereby producing a fat crystal. In order to prevent fat from becoming coarse, and at the same time, to promote fat crystallization in the subsequent cooling and solidification process, and to improve the gloss of the chocolate surface and the release from the mold (releasability) Operation.

  On the other hand, the non-tempering chocolate is not an oil containing a lot of SUS triglycerides as a main component of an oil, but an oil containing a lot of lauric acid, an oil containing a lot of trans fatty acid, or a random transesterified oil It is chocolate using non-tempering type hard butter. Since the composition of the triglycerides of the fats and oils is extremely complicated, unlike the above-mentioned tempering type chocolate, a chocolate having sufficient gloss and mold release properties can be obtained even by simply cooling without performing the tempering operation.

  In these chocolates, the surface and the inside thereof are whitened during storage, and in extreme cases, a smooth texture may be lost, and a phenomenon that a rough texture may be observed may be observed. This whitening is called fat bloom or simply bloom, and the surface of the chocolate is roughened by the recrystallized fat crystals after the fats and oils are separated or dissolved, or the rough reflection of light occurs due to the formation of coarse crystals. Is happening and looks white.

  Here, the bloom which generate | occur | produces in chocolate can be classified into four types (refer nonpatent literature 1). That is, (i) bloom that occurs during tempering failure or high temperature storage (hereinafter referred to as “high temperature bloom”), (ii) bloom that occurs in about one and a half to two years when left at about 20 ° C. (hereinafter referred to as “medium temperature bloom”) ), (Iii) Bloom generated when cacao butter and non-tempering type hard butter are used in combination (hereinafter referred to as “violent bloom due to eutectic”), and (iv) Food material containing a large amount of oil and / or moisture This is a bloom generated when the composite chocolate is stored at a low temperature (hereinafter referred to as “low temperature bloom”).

  Each bloom looks, hot bloom loses chocolate surface gloss, and the surface becomes white and eventually powders inside, medium temperature bloom loses chocolate surface gloss, and the surface whitens There is a difference between the state, intense bloom due to the eutectic, the occurrence of roughness throughout the chocolate from the surface to the inside, and the low temperature bloom in a state where a thin whitened layer is formed on the chocolate surface.

  And as for the cause of each bloom, high temperature bloom is a rapid melt-mediated transition from V-type crystals of SUS-type triglycerides to VI-type crystals, and middle-temperature bloom is very much from V-type crystals of SUS-type triglycerides to VI-type crystals. Slow solid phase transition, vigorous bloom due to eutectic, coarse crystallization (also called graining) in which SUS triglyceride and hard butter fats and oils crystallize separately, and low temperature bloom is another food material It is considered that the solid fat in the chocolate melted or extruded by oil transfer or moisture transfer (collectively referred to as migration) to the chocolate part is recrystallized.

  The generation mechanism of this low temperature bloom will be described in more detail. For example, in a composite chocolate of nuts and chocolate, the liquid oil component contained in the nuts migrates into the fats and oils of the chocolate, where the fats and oils in the chocolate are dissolved, It is thought to be generated by extruding to the chocolate surface and recrystallization. Also, in the composite chocolate of baked confectionery and chocolate, the liquid oil component in the baked confectionery moves into the fats and oils of the chocolate, where the fats and oils in the chocolate are dissolved, extruded onto the chocolate surface, and recrystallized. It is thought to do. Furthermore, in the composite chocolate of jelly and chocolate, it is considered that the moisture in the jelly is transferred into the chocolate, where the dissolved fat in the chocolate is extruded onto the chocolate surface and recrystallized.

  Here, among the above-mentioned blooms, intense bloom due to eutectic can be eliminated by using an emulsifier that keeps the cacao butter content of fats and oils used in chocolate below a certain ratio and suppresses fat crystal growth. . High temperature bloom can be eliminated by a method using an emulsifier that suppresses fat crystal growth, and can be eliminated by appropriately tempering and maintaining the temperature at which chocolate is not melted during distribution and storage. In addition, the medium temperature bloom usually has a very long period until the occurrence, so that there is often no problem with the general expiration date (about 1 year) of chocolate.

  On the other hand, low temperature bloom is generated in a relatively short period of 2 to 5 weeks even if the tempering is properly performed and the distribution / storage temperature is properly maintained, and the generation mechanism is migration. It is extremely difficult to prevent completely only by controlling the temperature conditions during chocolate production. Moreover, when the emulsifier which suppresses fat crystal growth is used by the idea of intense bloom by eutectic and high temperature bloom prevention, the fat extruded on the chocolate surface will increase, and low temperature bloom will worsen on the contrary.

  Recently, in addition to temperature management at the time of chocolate production, temperature management at the time of distribution and sales has also become common in refrigerated delivery, thorough air conditioning and cold storage at sales points, and after consumers purchase chocolate Since it has become common for temperature management to be sufficient even when stored at home, the opportunity for high temperature blooming has become almost unthinkable. Compared to bloom resistance, relatively low temperature bloom resistance has become more important.

Many methods for preventing this low-temperature bloom have been studied and various proposals have been made.
First, when using nuts as a food material to be combined, a method for preventing low temperature bloom by coating nuts with sugar, gum, etc., and suppressing the transfer of nut oil from nuts to chocolate, or In general, a method in which nuts are preheated to a high temperature and mixed with chocolate to prevent low temperature bloom is generally performed.
Moreover, when using baked confectionery as a food material to be combined, a method of using an oil or fat composition containing a specific emulsifier as a fat or oil for kneading confectionery (see, for example, Patent Document 1) or USU (U: unsaturated fatty acid) , S: saturated fatty acid), a method using an oil or fat composition characterized by containing a triglyceride (see, for example, Patent Document 2), and a method using an oil or fat composition containing a specific transesterified oil or fat. (See, for example, Patent Document 3).

  However, the improvement from the aspect of the raw material used for the food material on the side compounded with chocolate, not chocolate, it is difficult to completely suppress the migration of liquid oil components, so sufficient improvement effect In addition to the problem of not being able to obtain, there is a problem that the peculiar texture and flavor of the food material is lost. Therefore, various methods have been proposed for preventing this low-temperature fat bloom by improving the fats and oils used in chocolate.

  Basically, low temperature bloom can be solved by using liquid fats and oils in chocolate and preventing recrystallization of fats and oils, as can be seen from the generation mechanism. However, the method using liquid fats and oils has an extremely high low-temperature bloom prevention effect, but liquid fats and oils tend to stick to the chocolate surface even when used in small amounts, and the chocolate itself softens when used in large amounts. There is.

  Therefore, a method of using an oil and fat composition containing a specific emulsifier (see, for example, Patent Document 4), a SUS oil and fat containing a saturated fatty acid having 20 and / or 22 carbon atoms, and a monounsaturated fatty acid having 22 carbon atoms. A method of using a fat and oil composition containing hydrogenated oil containing sucrose (see, for example, Patent Document 5), a 1,3-position saturated 2-position unsaturated glyceride having a saturated fatty acid having 20 to 24 carbon atoms as an active ingredient A method of using an oil absorption swelling-preventing functional fat / oil contained as a method (see, for example, Patent Document 6), a method of using a transesterified fat / fat containing a saturated fatty acid having 20 to 24 carbon atoms in each of baked confectionery and chocolate in a composite confectionery For example, refer to Patent Document 7).

  However, in order to obtain a sufficient effect, the method described in Patent Document 4 requires the use of a high concentration of an emulsifier in addition to the need to use both chocolate and a compound food material. There is a problem that the texture and flavor are easily affected.

  Moreover, the method of patent documents 5-7 uses the SUS type | mold triglyceride containing a long-chain fatty acid, and does not accompany the fall of melting | fusing point of chocolate use fats and deterioration of melting of chocolate, and generation | occurrence | production of low temperature bloom. Although this can be prevented to some extent, when this triglyceride is used, there is a problem that it becomes sticky and lacks snapping properties. Furthermore, since the fats and oils described in Patent Document 5 are non-tempering type hard butter and require a large amount of compounding in chocolate, there is also a problem that they cannot be used for tempering type chocolate. In the method described in Patent Document 6, since SUS triglyceride is an active ingredient, it is necessary to add about 5% in fats and oils in order to obtain a sufficient effect, and there is a problem that the texture and physical properties are easily affected. is there. The method described in Patent Document 7 has a problem that the texture and the meltability in the mouth are poor, in addition to the need to use both the chocolate and the composite food material.

  On the other hand, in high-temperature bloom and intense bloom due to eutectic, in addition to the above-mentioned solution, contrary to low-temperature bloom, cocoa butter (mainly saturated fatty acid is mainly stearic acid and unsaturated fatty acid is mainly oleic acid) is added to chocolate. It is also known that it can be solved by using fats and emulsifiers that have a high melting point and promote fat crystallization. For example, an anti-graining agent for confectionery oils and fats containing 20 to 60%, preferably 40 to 60% behenic acid as a constituent fatty acid (e.g., see Patent Document 8), a saturated fatty acid having 20 to 26 carbon atoms Fatty acids longer than 18 carbon atoms, such as a method using SUS (S is a saturated fatty acid residue having 16 or more carbon atoms, U is an unsaturated fatty acid residue) type triglyceride (for example, see Patent Documents 9 and 10) A method of using a (long chain fatty acid) -containing fat has been proposed.

  However, there is no description that it is possible to prevent low-temperature fat bloom using these oil and fat compositions, and, as described in Patent Document 9, when the purpose is to prevent high-temperature fat bloom When long chain fatty acids are used, it is necessary to reduce the number of saturated fatty acids having 20 carbon atoms. That is, there is knowledge that the longer the fatty acid chain length, the higher the effect of preventing high-temperature fat bloom, but for low-temperature fat bloom, to date, the type of fatty acid, particularly the relationship between the chain length and the effect of preventing low-temperature fat bloom. Has never been considered.

“Encyclopedia of Sweets”, Akio Kobayashi, Tadahiko Murata, Asakura Shoten, 361-363

Japanese Patent Laid-Open No. 06-311845 JP 2002-0665162 A JP 2008-148670 A Japanese Patent Laid-Open No. 06-311845 Japanese Patent Laid-Open No. 01-157342 Japanese Patent Laid-Open No. 07-264983 JP 2001-197858 A JP 58-198245 A JP-A-62-134043 Japanese Patent Laid-Open No. 02-000406

  Therefore, an object of the present invention is to provide a composite chocolate, for example, a composite chocolate composed of chocolate and nuts, or a composite chocolate composed of baked confectionery and chocolate. An object of the present invention is to provide a bloom inhibitor that can be prevented with a very small addition amount without changing, a chocolate using the bloom inhibitor, and a composite chocolate using the chocolate.

  The inventors of the present invention have been comparatively examining the low-temperature bloom inhibitory effect of various triglycerides using various fatty acids in order to achieve the above object, and the liquid oil is a low-temperature bloom inhibitor that is most effective. On the contrary, even if trisaturated triglyceride oil with a very high melting point is used, if the composition of the fatty acid is specific, it has an extremely high low temperature bloom preventing effect. Contrary to common sense in high-temperature fat bloom, which is highly resistant, saturated fatty acids with 20 carbon atoms have higher resistance to low-temperature bloom than saturated fatty acids with 22 carbon atoms, and the effect of saturated fatty acids with 22 or more carbon atoms. It was found that it was not seen when more than a certain amount was included.

The present invention has been made on the basis of the above findings, and provides a low-temperature bloom inhibitor comprising, as an active ingredient, a trisaturated triglyceride satisfying the following (1) and (2) and / or (3): To do.
(1) Saturated fatty acid content of 20 carbon atoms in the constituent fatty acid composition ≧ 5% by mass
(2) Saturated fatty acid content (mass%) having 20 carbon atoms in the constituent fatty acid composition / Saturated fatty acid content (mass%) having 22 or more carbon atoms in the constituent fatty acid composition ≧ 0.3
(3) Content of saturated fatty acid having 22 or more carbon atoms in constituent fatty acid composition ≦ 40% by mass

  Moreover, this invention used the said low temperature bloom inhibitor, added chocolate so that it might become 0.01-3 mass% as trisaturated triglyceride content in oil of chocolate, and using this chocolate The composite chocolate characterized by this is provided.

  When the low temperature bloom inhibitor of the present invention is used, only a small amount is added to the chocolate, and in the composite chocolate compounded with nuts, baked confectionery, jelly, etc., the low temperature bloom generated in the chocolate portion is changed to the physical properties of the chocolate portion, This can be prevented without causing deterioration in texture and melting of the mouth. Furthermore, the chocolate of this invention is preventing the low-temperature bloom at the time of setting it as composite chocolate, without producing the deterioration of the physical property of a chocolate part, a food texture, or a melt in a mouth.

First, the low temperature bloom inhibitor of the present invention will be described in detail.
The low-temperature bloom inhibitor of the present invention comprises a trisaturated triglyceride satisfying the following (1) and (2) and / or (3) as an active ingredient in the constituent fatty acid composition. The fatty acid composition of the trisaturated triglyceride referred to here is composed of all trisaturated triglyceride molecules contained in the low-temperature bloom inhibitor of the present invention.
(1) Saturated fatty acid content of 20 carbon atoms in the constituent fatty acid composition ≧ 5% by mass
(2) Saturated fatty acid content (mass%) having 20 carbon atoms in the constituent fatty acid composition / Saturated fatty acid content (mass%) having 22 or more carbon atoms in the constituent fatty acid composition ≧ 0.3
(3) Content of saturated fatty acid having 22 or more carbon atoms in constituent fatty acid composition ≦ 40% by mass

  In the fatty acid composition constituting the trisaturated triglyceride, the low-temperature bloom inhibitor of the present invention has a saturated fatty acid content of 20 carbon atoms in the constituent fatty acid composition of 5% by mass or more, preferably 7% as described in (1) above. % Or more, more preferably 12% by mass or more, and most preferably 20% by mass or more. When the content of the saturated fatty acid having 20 carbon atoms in the constituent fatty acid composition is less than 5% by mass, the effect of the present invention cannot be obtained. In addition, about an upper limit, it is 100 mass%, and it is so preferable that it is large.

  Furthermore, the low-temperature bloom inhibitor of the present invention is required to satisfy at least one of the above (2) and (3) in the fatty acid composition constituting the above-mentioned 3 saturated triglycerides. It is preferable to satisfy both.

  As described in (2) above, the saturated fatty acid content (mass%) having 20 carbon atoms in the constituent fatty acid composition / the saturated fatty acid content (mass%) having 22 or more carbon atoms in the constituent fatty acid composition is 0.3 or more, preferably 0. .5 or more. There is no particular upper limit, and a larger value is preferable. In addition, when the content of the saturated fatty acid having 22 or more carbon atoms in the constituent fatty acid composition, which is the denominator, is 0, it is considered that the above (2) is satisfied.

  As described in (3) above, the content of saturated fatty acids having 22 or more carbon atoms in the constituent fatty acid composition is 40% by mass or less, preferably 25% by mass or less, more preferably 20% by mass or less. The lower limit is 0%, and the lower the better.

  The reason why it is necessary to satisfy at least one of the above (2) and (3) is as follows. In the fatty acid composition constituting trisaturated triglycerides, when all of the constituent fatty acids have 20 or less carbon atoms, a low-temperature bloom prevention effect is exhibited if the saturated fatty acid content of 20 carbon atoms is 5% by mass or more. In the case where a saturated fatty acid having more than 20 carbon atoms is contained as a constituent fatty acid, the content is within a certain ratio with respect to the saturated fatty acid having 20 carbon atoms, or the content of saturated fatty acid having more than 20 carbon atoms is not within a certain range. This is because the effect of the saturated fatty acid content having 20 carbon atoms disappears, that is, the low temperature bloom prevention effect cannot be obtained. Specifically, the saturated fatty acid content having 20 or more carbon atoms / the saturated fatty acid content having 22 or more carbon atoms is less than 0.3, and the saturated fatty acid content having 22 or more carbon atoms in the constituent fatty acid composition is more than 40% by mass. Since the effect of the saturated fatty acid having 20 carbon atoms is greatly reduced, the effect of the present invention cannot be obtained.

The fatty acid composition constituting the trisaturated triglyceride is preferably 90% by mass or more of a saturated fatty acid having 16 or more carbon atoms, more preferably 95% by mass or more, and still more preferably all of which is saturated having 16 or more carbon atoms. It is a fatty acid.
If the saturated fatty acid having less than 16 carbon atoms exceeds 10% by mass, the effect of the present invention that the effect of preventing low-temperature bloom can be obtained with a small amount of addition may not be obtained. Moreover, since melting | fusing point of 3 saturated triglyceride falls, there exists a possibility of affecting the physical property of chocolate.

As a method for obtaining the trisaturated triglyceride, first, a method of transesterifying a fatty acid with glycerin or triglyceride can be mentioned. In this case, a method may be adopted in which a transesterified oil and fat is obtained that can obtain the above-mentioned tri-saturated triglyceride when it is extremely cured, and this is used as an extremely hardened oil.
Further, as another method, there is a method of selecting an oil or fat that can be the above-mentioned trisaturated triglyceride from natural oil or fat when it is extremely hardened, or producing it as an extremely hardened oil by transesterification or the like.

The fats and oils that can be trisaturated triglycerides when used as extremely hardened oils are fats and oils that satisfy the following (4) and (5) and / or (6) in the constituent fatty acid composition.
(4) The fatty acid having 20 carbon atoms in the constituent fatty acid composition is 5% by mass or more (preferably 7% by mass or more, more preferably 12% by mass or more, most preferably 20% by mass or more).
(5) Fatty acid content of 20 carbon atoms in the constituent fatty acid composition (mass%) / Fatty acid content (mass%) of 22 or more carbon atoms in the constituent fatty acid composition is 0.3 or more (preferably 0.5 or more)
(6) The fatty acid content of 22 or more carbon atoms in the constituent fatty acid composition is 40% by mass or less (preferably 25% by mass or less, more preferably 20% by mass or less).

  In the present invention, the above-mentioned trisaturated triglyceride can be produced from natural fats and oils without transesterification, and the above-mentioned (2) and (3) are both satisfied. It is preferred to use an extremely hardened oil of fractionated middle oil. About monkey oil fractionation middle part oil, the iodine value becomes like this. Preferably it is 20-45, More preferably, it is good to use a 25-40 thing.

  The low temperature bloom inhibitor of this invention contains the said 3 saturated triglyceride. Therefore, the trisaturated triglyceride can be used as it is (at 100%) as the low temperature bloom inhibitor of the present invention, but the trisaturated triglyceride has a very high melting point, and as it is, dissolves in the chocolate dough, It is difficult to mix. Moreover, if the chocolate dough is heated above the melting point of the trisaturated triglyceride, proteins contained in other chocolate components such as cacao mass, cacao powder, whole milk powder and skim milk powder may be denatured, and flavor may evaporate. In addition, there is a risk of becoming unfavorable chocolate in terms of flavor. Therefore, when using the above-mentioned 3 saturated triglycerides as a low-temperature bloom inhibitor, when blending edible fats and oils such as cacao butter and hard butter as a chocolate dough raw material, use them after dissolving in those edible fats and oils in advance. Is preferred.

  For the above reasons, the low-temperature bloom inhibitor of the present invention is obtained by dissolving the above-mentioned 3 saturated triglycerides in fats and oils, and the melting point is not higher than the temperature at which it is dissolved at the normal chocolate dough production temperature (usually about 50 ° C.). It is preferable to set it as the form of an oil-fat composition. The preferable melting point of the oil and fat composition in this case is less than 50 ° C, more preferably less than 40 ° C. The lower limit of the melting point is preferably 20 ° C.

  In the low temperature bloom inhibitor of the present invention in the form of the oil composition, the content of the trisaturated triglyceride is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and more preferably. It is 5-70 mass%, Most preferably, it is 10-50 mass%. Within this range, high temperature is not required for dissolution of the low-temperature bloom inhibitor of the present invention, and it can be easily dispersed in the chocolate dough, so that convenience is high.

The fats and oils used to make the oil and fat composition are not particularly limited. For example, soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, benflower oil, sunflower oil, etc. Liquid oil and fat, palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, beef fat, milk fat, pork fat, cacao fat, fish oil, whale oil, etc. In addition, fats and oils obtained by subjecting these edible fats and oils to one or more physical or chemical treatments such as hydrogenation, fractionation and transesterification can also be used. In the case of transesterification, transesterification using fats and oils and fatty acids may be used. In the present invention, these fats and oils can be used alone or in combination of two or more. Among them, it is possible to lower the melting point of the low-temperature bloom inhibitor with a small amount of addition, the point that the oil and fat composition itself does not generate bloom, and the point that the low-temperature bloom prevention effect can be further enhanced, It is preferable to use one or more of oils and fats that are liquid at room temperature.
In the low-temperature bloom inhibitor of the present invention in the form of the oil composition, the content of the oil is preferably 80 to 100% by mass, more preferably 95 to 100% by mass, including the 3 saturated triglycerides.

  In addition, when using the fats and oils containing trisaturated triglyceride as fats and oils used in order to make the said fats and oils composition, together with the 3 saturated triglycerides mentioned above, it is contained in the low temperature bloom inhibitor (oils and fats composition) obtained 3 Of course, the composition of the saturated triglyceride needs to satisfy the aforementioned (1) and (2) and / or (3).

  In the low-temperature bloom inhibitor of the present invention in the form of the oil composition, various raw materials that can be generally used for chocolate production, raw materials that can be used for production of oil compositions such as margarine and shortening, For example, water, emulsifiers, antioxidants, sugars, sugar alcohols, dextrins, oligosaccharides, starches, flours, inorganic salts and organic acid salts, gelling agents, dairy products, egg products, cacao and cacao products, coffee and coffee products Various other food materials, flavoring ingredients such as flavorings and seasonings, coloring agents, preservatives, pH adjusters and the like can be used. However, among these raw materials, if a raw material having water or moisture is used, it is difficult to use it other than raw chocolate, so it is preferable not to use it.

  Examples of the emulsifier include lecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, poly One or more selected from emulsifiers such as glycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester, enzyme-treated lecithin Can be used. Among them, the glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, and sorbitan fatty acid, in which the combined fatty acid is a monoene fatty acid or diene fatty acid having 16 to 22 carbon atoms in that the effect of preventing low-temperature bloom can be further enhanced. It is preferable to use one or more of emulsifiers that are liquid at room temperature selected from the group consisting of esters. On the other hand, in the low temperature bloom preventing agent of the present invention, when an emulsifier that suppresses the transition of SUS type triglyceride from V type crystal to VI type crystal is used, depending on the amount of addition, the low temperature bloom preventing effect is greatly reduced. It is preferable not to use an emulsifier having a high temperature bloom preventing effect of a known tempering chocolate.

Moreover, the low temperature bloom inhibitor of this invention can also be made into the form of the hard butter composition containing the said 3 saturated triglyceride as 1 type of the form of the said oil-fat composition.
When the bloom inhibitor of the present invention is in the form of a hard butter composition, the hard butter composition may be a non-tempering type or a tempering type, but is preferably a tempering type. This is because, first of all, low-temperature bloom itself occurs remarkably when tempering chocolate is used. Therefore, when considering compatibility with tempering chocolate, the hard butter composition which is the bloom inhibitor of the present invention This is because if the product is a tempering type, there is no problem in compatibility with cocoa butter, and the amount used in the chocolate dough is not particularly limited. In this respect, if it is non-tempering type, it can be used almost without problems when used for non-tempering type chocolate, but when used for tempering type chocolate, it is used up to about 20% by mass in the oil. Is limited and cannot be used extensively.
That is, when the low temperature bloom inhibitor of the present invention is in the form of a hard butter composition, the content of SUS triglyceride in the triglyceride composition is preferably 60% by mass or more, more preferably 75 to 98% by mass. is there.

  In the low-temperature bloom inhibitor of the present invention in the form of the hard butter composition, the content of the trisaturated triglyceride is preferably 0.1 to 20% by mass, more preferably 0.5 to 12% by mass. Within this range, it is possible to disperse in the chocolate dough without any particular restriction on the blending of the chocolate dough, so that convenience is high.

  The fats and oils used in the hard butter composition can be used without particular limitation as long as they are fats and oils that can be used in general hard butter. For example, in the case of a tempering type hard butter composition, cacao Examples include butter, shea fat, mango kernel oil, monkey fat, iripe fat, palm oil, and fractionated oil thereof. One or more selected from these can be used. Moreover, fats and oils rich in SUS type triglyceride can be produced and used by transesterification. Furthermore, triglycerides having an effect of preventing low-temperature bloom such as 1,3-saturated 2-position unsaturated triglyceride having a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid may be added.

  In addition, in the case of a non-tempering type hard butter composition, there are three types of laurin type, trans acid type, and non-laurin non-trans type, and it is possible to use fats and oils that can be generally used for each without limitation. it can.

  In the low-temperature bloom inhibitor of the present invention in the form of the hard butter composition, the content of fats and oils is preferably 95 to 100% by mass, more preferably 99 to 100% by mass, including the 3 saturated triglycerides. .

The hard butter composition may contain various ingredients that can be generally used for hard butter, for example, optional components such as coloring agents, emulsifiers, antioxidants, and fragrances. The content of these optional components is preferably 20% by mass or less, more preferably 10% by mass or less in total in the hard butter composition.
In addition, as said emulsifier, an emulsifier can be selected and used similarly to the emulsifier described when making the low temperature bloom inhibitor of the above-mentioned this invention into the form of an oil-fat composition.

Next, the chocolate of the present invention will be described.
The chocolate of the present invention comprises 0.01 to 3% by mass, preferably 0.03 to 1% by mass, more preferably 0.03% by mass of the trisaturated triglyceride content in the oil of the chocolate. It is the chocolate added so that it might become -0.5 mass%. That is, the content of the low temperature bloom inhibitor of the present invention in the chocolate of the present invention is in the above range in terms of trisaturated triglyceride contained in the low temperature bloom inhibitor. If the trisaturated triglyceride content in the oil of the chocolate of the present invention is less than 0.01%, the effect of the present invention cannot be obtained, and if it exceeds 3% by mass, the melting of the chocolate becomes worse.

  In the present invention, chocolate is 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 ingredients such as cacao mass, cacao butter, cocoa powder, etc. Processed oil and fat processed foods are also included, and various powdered foods such as cacao mass, cocoa powder, milk powder, etc., raw materials selected from fats and oils, sugars, emulsifiers, fragrances, pigments, etc. are mixed in an arbitrary ratio, Can be obtained by rolling and conching.

  The chocolate of the present invention may be a non-tempering type or a tempering type. However, as described regarding the hard butter composition, the low-temperature bloom itself is prominently generated when the tempering type chocolate is used. Therefore, it is preferable that the chocolate of the present invention is a tempering type because of the significance of the effect of the low-temperature bloom inhibitor of the present invention. That is, in the chocolate of the present invention, the content of SUS triglyceride in the triglyceride composition of the fat is preferably 60% by mass or more, more preferably 80 to 99% by mass.

The composition of the chocolate of the present invention is appropriately selected according to the type and is not particularly limited, but an example is as follows.
Oil (including trisaturated triglycerides derived from the low-temperature bloom inhibitor of the present invention)
35-50% by mass
Trisaturated triglycerides derived from the low-temperature bloom inhibitor of the present invention
0.01 to 3% by mass
Cacao mass 10-50% by mass
Milk powder 0-20% by mass
35-50% by mass of sugar

Furthermore, the manufacturing method of the chocolate of this invention is described.
The trisaturated triglyceride, which is an active ingredient of the low temperature bloom inhibitor of the present invention, is different from conventional oils and fats exhibiting a low temperature bloom preventive effect, such as SUS type triglyceride containing liquid oil and long chain saturated fatty acid. It shows good low temperature bloom prevention effect only by adding. Therefore, although various addition methods can be selected about the addition method to the chocolate dough of the low temperature bloom inhibitor of this invention, when it divides roughly, there are two methods of the following (a) and (b), These are these. Either method may be used, or both methods may be used.
(A) A method for producing a chocolate dough by a conventional method using the low-temperature bloom inhibitor of the present invention as a raw material for the chocolate dough.
(B) A method of adding the low-temperature bloom inhibitor of the present invention to a chocolate dough produced by a conventional method.

  When the method (a) is selected, the form of the low-temperature bloom inhibitor of the present invention may be added in the form of either the trisaturated triglyceride itself or the form of the oil or fat composition. In terms of enhancing dispersibility, it is preferable to add in the form of the oil composition.

When the method (b) is selected, the low-temperature bloom inhibitor of the present invention may be added in the form of either the trisaturated triglyceride itself or the oil composition. In the case of selecting, the low temperature bloom inhibitor of the present invention needs to be added in a completely dissolved state, so that the melting temperature can be lowered, and thereby the dispersibility to the chocolate dough is increased in the above point. It is preferable to add in the form of an oil and fat composition.
When the chocolate is a tempering type and the method (b) is selected, the tempering time may be before or after the addition of the low-temperature bloom inhibitor of the present invention.

Next, the composite chocolate of the present invention will be described.
The composite chocolate of the present invention is a composite of the chocolate of the present invention and a food material containing a large amount of moisture and / or oil. This is because a low temperature bloom itself does not occur in a food material having a low moisture and / or oil content. Usually, when the total content of water and oil in the food material is 12% by mass or more, bloom tends to occur.
Examples of food materials containing a large amount of moisture and / or oil include nuts, baked confectionery such as cookies, sables, butter cakes, shoe pie, bread such as brioche and danish, jams, jellies, sugar Examples include pickled fruits, sugar solution, and cream.

In the composite chocolate of the present invention, the ratio of the chocolate of the present invention to the food material is arbitrary, but specifically, it is preferably as follows.
In the case of composite chocolate in which chocolate and nuts are combined, the ratio of chocolate to nuts is preferably 10 to 200 parts by mass, and more preferably 20 to 100 parts by mass with respect to 100 parts by mass of chocolate.
In the case of composite chocolate obtained by combining chocolate and baked food such as baked confectionery and bread, the amount of the bakery food is preferably 10 to 1000 parts by mass, more preferably 20 to 400 parts by mass with respect to 100 parts by mass of chocolate.
In the case of a composite chocolate in which a chocolate and a food material having a high water content such as jam, jelly, candied fruit, sugar solution, and cream are combined, the food material is preferably 10 to 200 parts by mass with respect to 100 parts by mass of the chocolate, More preferably, it is 20-100 mass parts.

  The compounding method is not particularly limited, and for example, the food material is dispersed in chocolate, a part or the whole of the food material is enrobed or coated with chocolate, the food material is truffle, shell chocolate, etc. The method of using for the center of chocolate can be mentioned.

More specifically, in the case of a composite chocolate in which chocolate and nuts are combined, a method of adding and mixing nuts at the time of chocolate production, a method of using nuts as a center, and the like can be mentioned.
In addition, in the case of composite chocolate combining chocolate and bakery foods, crushed baked confectionery is added and mixed during chocolate manufacture, baked confectionery is used as the center, and conversely, chocolate is enameled in baked confectionery. Or the method of coating etc. can be mentioned.
In addition, in the case of composite chocolate that combines chocolate and jam, jelly, candied fruit, sugar solution, cream, etc., with a high moisture content, crushed products of high moisture content are added and mixed during chocolate production. Or using a food material with a high water content as the center, or conversely, a method of enamelling or coating chocolates on a food material with a high water content.

  Examples of the present invention will be given below, but the present invention is not limited to the following examples.

<Production of 3 saturated triglycerides>
[Production Example 1]
Using a nickel catalyst (SO-850: manufactured by Sakai Chemical Co., Ltd.), a sulfur oil fractionation middle oil (iodine value 32) is cured to an iodine value of 0 at a reaction temperature of 190 ° C. and a hydrogen pressure of 3.0 kg / cm ^2. went. After decatalyst, bleaching (white clay 3%, 85 ° C., under reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, reduced pressure of 4.0 × 10 ² Pa or lower) Step 2) was performed to obtain an extremely hardened oil of monkey oil fractionation middle oil.

[Production Example 2]
A mustard oil was used as a raw oil and fat, and a curing reaction was performed to an iodine value of 0 at a reaction temperature of 190 ° C. and a hydrogen pressure of 3.0 kg / cm ² using a nickel catalyst (SO-850: manufactured by Sakai Chemical). After decatalyst, bleaching (white clay 3%, 85 ° C., under reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, reduced pressure of 4.0 × 10 ² Pa or lower) Bottom) to obtain extremely hardened oil of mustard oil.

[Production Example 3]
A curing reaction was performed to an iodine value of 0 at a reaction temperature of 190 ° C. and a hydrogen pressure of 3.0 kg / cm ² using a high cinnamon rapeseed oil as a raw oil and fat, using a nickel catalyst (SO-850: manufactured by Sakai Chemical). After decatalyst, bleaching (white clay 3%, 85 ° C., under reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, reduced pressure of 4.0 × 10 ² Pa or lower) Step 2) was carried out to obtain an extremely hardened oil of Hyelcin rapeseed oil.

[Production Example 4]
A soybean oil was used as a raw material fat and oil, and a curing reaction was performed to an iodine value of 0 at a reaction temperature of 190 ° C. and a hydrogen pressure of 3.0 kg / cm ² using a nickel catalyst (SO-850: manufactured by Sakai Chemical). After decatalyst, bleaching (white clay 3%, 85 ° C., under reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, reduced pressure of 4.0 × 10 ² Pa or lower) Step 2) was performed to obtain an extremely hardened oil of soybean oil.

  In the following Examples and Comparative Examples, the extremely hardened oils obtained in Production Examples 1 to 4 and “triarachidin” (manufactured by Tokyo Chemical Industry Co., Ltd.) as a trisaturated triglyceride in which all of the constituent fatty acids are saturated fatty acids having 20 carbon atoms. A bloom inhibitor was produced using “tribehenine” (manufactured by Tokyo Chemical Industry Co., Ltd.) as a trisaturated triglyceride in which all fatty acids are saturated fatty acids having 22 carbon atoms.

[Examples 1-6, Comparative Examples 1-6] Production of Bloom Inhibitor, Chocolate and Composite Chocolate Table 1 shows the extremely hardened oil (trisaturated triglyceride), triarachidin and tribehenine obtained in Production Examples 1 to 4 above. Mix in the stated ratio, and further add 9 times the amount of monkey oil-separated middle oil (SUS type triglyceride content = 95% by mass) on a mass basis, warm and dissolve, in the form of a hard butter composition Certain low temperature bloom inhibitors A to F (Examples 1 to 6) of the present invention and comparative low temperature bloom inhibitors G to K (Comparative Examples 1 to 5) were obtained.
The trisaturated triglyceride content of these low-temperature bloom inhibitors A to K, (1) the saturated fatty acid content of 20 carbon atoms in the constituent fatty acid composition of the three saturated triglycerides, and (2) the saturated carbon number of 20 in the constituent fatty acid composition Table 2 shows the value of the saturated fatty acid content having 22 or more carbon atoms in the fatty acid content / constituent fatty acid composition, and (3) the saturated fatty acid content having 22 or more carbon atoms in the constituent fatty acid composition.

  Using the obtained low-temperature bloom inhibitors A to K, the tempering type chocolates A to F of the present invention (Examples 1 to 6) and the tempering type of the comparative example were performed according to the following <Chocolate compounding / production method>. Chocolates G to K (Comparative Examples 1 to 5) were obtained. In addition, as a comparative example not using the low-temperature bloom inhibitor, a tempering type chocolate L (Comparative Example 6) using 3 parts by mass of a monkey oil fractionated middle oil instead of 3 parts by mass of the low-temperature bloom inhibitor was also produced.

  Furthermore, the sable is manufactured by the following <sable mixing and manufacturing method>, and the obtained sable and the above tempering type chocolates A to L are used, and the composite chocolate A of the present invention is prepared by the following <composite chocolate manufacturing and manufacturing method>. F (Examples 1-6) and the composite chocolate GL (Comparative Examples 1-6) of the comparative example were obtained. The obtained composite chocolate was subjected to the following <low temperature bloom test>.

<Chocolate blending and manufacturing method>
3 parts by weight of low temperature bloom inhibitor (3 saturated triglyceride content = 10% by weight), 28 parts by weight of cocoa butter, 2.9 parts by weight of cocoa mass (oil content = 55% by weight) are heated to 55 ° C. and dissolved. , Cocoa powder (oil content = 22 mass%), 15 mass parts, Whole milk powder (oil content = 25 mass%), 8 mass parts, Nonfat dry milk, 5 mass parts, Sugar, 37.7 mass parts, Lecithin, 0.4 mass parts Were kneaded into a paste, rolled, and then conched to obtain a chocolate dough. After tempering this chocolate dough, it cooled at 5 degreeC for 12 hours, and obtained chocolate. In addition, the oil content of chocolate was 37.9% by mass, and the trisaturated triglyceride content in the oil of chocolate was 0.08% by mass, all of which was derived from the low-temperature bloom inhibitor.

<Sable recipe and manufacturing method>
Shortening adjusted to 15 ° C (oil blended with palm oil: pork fat = 50:50) 45 parts by weight and 45 parts by weight of sugar are put into a mixer bowl, set in a tabletop mixer, lightly mixed, then 7 Creamed for a minute. Then, 13 parts by weight of water was added over 30 seconds while mixing at low speed, and further mixed for 1 minute. Further, a mixture of 100 parts by weight of wheat flour previously mixed and sieved, 2 parts by weight of skim milk powder and 0.5 parts by weight of baking soda was added and mixed at low speed for 30 seconds and medium speed for 30 seconds to obtain a sable dough. . This sable fabric was cut with a wire to a thickness of 5 mm and a diameter of 5 cm, and baked at 180 ° C. for 10 minutes to obtain a sable.

<Combination and production method of composite chocolate>
After heating and dissolving at 50 ° C., the tempered chocolate was enrobed in 3 times the amount of the sable to obtain a composite chocolate.

<Low temperature bloom test>
The composite chocolate was stored in an incubator at 20 ° C., and after 10 days, 30 days, 60 days, and 90 days, low temperature bloom resistance was evaluated according to the following (evaluation criteria). The results are shown in Table 3.

(Evaluation criteria)
(Double-circle): The glossiness of the surface is favorable and low temperature bloom is not seen.
○: The gloss of the surface is lost, but whitening has not occurred.
Δ: Whitening has occurred.
X: Vigorous whitening has occurred.

Claims (5)

A low-temperature bloom inhibitor comprising, as an active ingredient, a trisaturated triglyceride satisfying the following (1) and (2) and / or (3).
(1) Saturated fatty acid content of 20 carbon atoms in the constituent fatty acid composition ≧ 5% by mass
(2) Saturated fatty acid content (mass%) having 20 carbon atoms in the constituent fatty acid composition / Saturated fatty acid content (mass%) having 22 or more carbon atoms in the constituent fatty acid composition ≧ 0.3
(3) Content of saturated fatty acid having 22 or more carbon atoms in constituent fatty acid composition ≦ 40% by mass   The low-temperature bloom inhibitor according to claim 1, wherein all of the fatty acids constituting the three saturated triglycerides are saturated fatty acids having 16 or more carbon atoms.   The low-temperature bloom inhibitor according to claim 1 or 2, wherein the trisaturated triglyceride is an extremely hardened oil of mustard oil and / or an extremely hardened oil of monkey oil fractionation middle oil.   The chocolate characterized by adding the low-temperature bloom inhibitor in any one of Claims 1-3 so that it may become 0.01-3 mass% as trisaturated triglyceride content in the oil content of chocolate.   A composite chocolate comprising the chocolate according to claim 4.