JP2016129494A - chocolate - Google Patents
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- JP2016129494A JP2016129494A JP2015004104A JP2015004104A JP2016129494A JP 2016129494 A JP2016129494 A JP 2016129494A JP 2015004104 A JP2015004104 A JP 2015004104A JP 2015004104 A JP2015004104 A JP 2015004104A JP 2016129494 A JP2016129494 A JP 2016129494A
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 93
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 76
- 229930195729 fatty acid Natural products 0.000 claims abstract description 76
- 239000000194 fatty acid Substances 0.000 claims abstract description 76
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 63
- -1 fatty acid ester Chemical class 0.000 claims abstract description 37
- 150000004671 saturated fatty acids Chemical class 0.000 claims abstract description 33
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 235000021185 dessert Nutrition 0.000 claims abstract description 17
- 239000005720 sucrose Substances 0.000 claims abstract description 17
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims abstract description 16
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims abstract description 10
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims abstract description 9
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims abstract description 9
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims abstract description 9
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- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims abstract description 9
- 239000005639 Lauric acid Substances 0.000 claims abstract description 8
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims abstract description 6
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims abstract description 6
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- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims abstract description 5
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims abstract description 5
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- 125000004432 carbon atom Chemical group C* 0.000 claims description 26
- 238000000576 coating method Methods 0.000 claims description 13
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- 229920000223 polyglycerol Polymers 0.000 claims description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract description 4
- 229910052799 carbon Inorganic materials 0.000 abstract description 4
- 235000014593 oils and fats Nutrition 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract 1
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- 238000011156 evaluation Methods 0.000 description 8
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- 238000001816 cooling Methods 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
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- 235000007164 Oryza sativa Nutrition 0.000 description 2
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- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 235000019485 Safflower oil Nutrition 0.000 description 2
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- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 2
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- 239000002385 cottonseed oil Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
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- 239000003346 palm kernel oil Substances 0.000 description 2
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- 239000002540 palm oil Substances 0.000 description 2
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000005713 safflower oil Nutrition 0.000 description 2
- 239000003813 safflower oil Substances 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
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- 239000002600 sunflower oil Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 description 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 240000006766 Cornus mas Species 0.000 description 1
- 235000003363 Cornus mas Nutrition 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
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- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
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- 229920001100 Polydextrose Polymers 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
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- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
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- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
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- 235000019221 dark chocolate Nutrition 0.000 description 1
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- 235000012489 doughnuts Nutrition 0.000 description 1
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- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
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- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
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- 238000005259 measurement Methods 0.000 description 1
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- 229920001542 oligosaccharide Polymers 0.000 description 1
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- 239000000312 peanut oil Substances 0.000 description 1
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- 235000008476 powdered milk Nutrition 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
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- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
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Landscapes
- Edible Oils And Fats (AREA)
- Confectionery (AREA)
Abstract
Description
本発明は、冷菓のコーティングに適したチョコレートに関するものである。 The present invention relates to chocolate suitable for coating frozen desserts.
チョコレートは、チョコレートのみからなる商品以外に、チョコレートと他の食品とを組み合わせた商品にも使用されている。チョコレートと他の食品とを組み合わせた商品において、チョコレートとアイスクリーム等の冷菓とを組み合わせた商品は人気のある商品の一つである。チョコレートと冷菓とを組み合わせる方法としては、冷菓をチョコレートでコーティング（被覆）する方法が知られている。 Chocolate is used not only for products made only of chocolate but also for products that combine chocolate and other foods. Among products that combine chocolate and other foods, products that combine chocolate and frozen desserts such as ice cream are one of the popular products. As a method of combining chocolate and frozen confectionery, a method of coating the frozen confectionery with chocolate is known.
コーティング用途に使用されるチョコレートは、コーティングして固化した後、購買意欲、喫食意欲を高めるために艶を有することが必要である。コーティングして固化した後の艶が良好であるコーティング用途のチョコレートとしては、例えば、特許文献１〜５のチョコレートが提案されている。 The chocolate used for coating needs to have gloss in order to increase the willingness to buy and eat after coating and solidifying. As chocolate for the coating use in which the gloss after coating and solidifying is good, for example, chocolates of Patent Documents 1 to 5 have been proposed.
しかしながら、特許文献１〜５のチョコレートは、何れもドーナツ、デニッシュ、エクレア等の常温又は冷蔵で流通する食品をコーティングするものであり、冷凍で流通する冷菓をコーティングすることを想定したものではなかった。通常、冷菓にコーティングされたチョコレートは、チョコレートをコーティングした後に冷凍下で保存、流通するため、チョコレートの艶が失われやすいことが知られている。 However, all of the chocolates in Patent Documents 1 to 5 coat foods distributed at room temperature or refrigerated such as donuts, Danish, Eclair, etc., and were not intended to coat frozen confections distributed in freezing. . Usually, chocolate coated with frozen dessert is known to be easily lost in the gloss of chocolate because it is stored and distributed under freezing after the chocolate is coated.
以上のような背景から、冷菓にコーティングにした時の艶が良好であるチョコレートの開発が求められていた。 In view of the above background, there has been a demand for the development of chocolate having a good gloss when coated on frozen desserts.
本発明の課題は、冷菓にコーティングにした時の艶が良好であるチョコレートを提供することである。 An object of the present invention is to provide a chocolate having a good gloss when coated on a frozen dessert.
本発明者らは、上記課題を解決すべく鋭意検討を行った結果、チョコレート中の油脂が特定の構成脂肪酸からなるチョコレートに、特定の乳化剤を特定量含有させると、冷菓にコーティングにした時の艶が良好であるチョコレートが得られることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention have added a specific amount of a specific emulsifier to a chocolate in which the fats and oils in the chocolate are made of a specific constituent fatty acid. The inventors have found that chocolate having a good gloss can be obtained, and have completed the present invention.
すなわち、本発明の第１の発明は、下記乳化剤Ａ及び／又は下記乳化剤Ｂを含有し、かつ、チョコレートに含まれる油脂が下記（ａ）から（ｃ）の条件を満たすチョコレートであって、下記乳化剤Ａの含量が０．０１〜１質量％、下記乳化剤Ｂの含量が０．０１〜１質量％であるチョコレートである。
乳化剤Ａ：構成脂肪酸中の炭素数１８〜２２の飽和脂肪酸含量が６５質量％以上であるポリグリセリン脂肪酸エステル及び構成脂肪酸中の炭素数１６〜１８の飽和脂肪酸含量が６５質量％以上であるショ糖脂肪酸エステルからなる群から選ばれる１種又は２種以上
乳化剤Ｂ：構成脂肪酸中の炭素数１２〜１６の飽和脂肪酸含量が３７質量％以上であるポリグリセリン脂肪酸エステル及び構成脂肪酸中の炭素数１６〜１８の飽和脂肪酸含量が５０〜６４質量％、オレイン酸含量が３０〜５０質量％であるショ糖脂肪酸エステルからなる群から選ばれる１種又は２種以上
（ａ）構成脂肪酸中のパルミチン酸含量が９〜２６質量％
（ｂ）構成脂肪酸中のラウリン酸とステアリン酸の合計含量が１０〜３２質量％
（ｃ）構成脂肪酸中の不飽和脂肪酸含量が２５〜６６質量％
本発明の第２の発明は、前記乳化剤Ａ及び前記乳化剤Ｂを含有する第１の発明に記載のチョコレートである。
本発明の第３の発明は、前記チョコレートが冷菓コーティング用である第１の発明又は第２の発明に記載のチョコレートである。
本発明の第４の発明は、第１の発明〜第３の発明の何れか１つの発明に記載のチョコレートを使用した冷菓である。
本発明の第５の発明は、前記チョコレートがコーティングされた第４の発明に記載の冷菓である。
That is, 1st invention of this invention is the chocolate which contains the following emulsifier A and / or the following emulsifier B, and the fats and oils contained in chocolate satisfy | fill the conditions of the following (a) to (c), It is chocolate in which the content of the emulsifier A is 0.01 to 1% by mass and the content of the following emulsifier B is 0.01 to 1% by mass.
Emulsifier A: Polyglycerol fatty acid ester having a saturated fatty acid content of 18 to 22 carbon atoms in the constituent fatty acid of 65% by mass or more and sucrose having a saturated fatty acid content of 16 to 18 carbon atoms in the constituent fatty acid of 65% by mass or more One or more selected from the group consisting of fatty acid esters Emulsifier B: Polyglycerin fatty acid ester having a saturated fatty acid content of 12 to 16 carbon atoms in the constituent fatty acid of 37% by mass or more and 16 to 16 carbon atoms in the constituent fatty acid One or two or more selected from the group consisting of sucrose fatty acid esters having a saturated fatty acid content of 18 to 50 to 64% by mass and an oleic acid content of 30 to 50% by mass (a) The palmitic acid content in the constituent fatty acids 9-26% by mass
(B) The total content of lauric acid and stearic acid in the constituent fatty acid is 10 to 32% by mass
(C) The unsaturated fatty acid content in the constituent fatty acid is 25 to 66% by mass.
2nd invention of this invention is the chocolate as described in 1st invention containing the said emulsifier A and the said emulsifier B. FIG.
A third invention of the present invention is the chocolate according to the first invention or the second invention, wherein the chocolate is used for frozen dessert coating.
4th invention of this invention is the frozen dessert using the chocolate as described in any one invention of 1st invention-3rd invention.
5th invention of this invention is the frozen dessert as described in 4th invention by which the said chocolate was coated.
本発明によると、冷菓にコーティングにした時の艶が良好であるチョコレートを提供することができる。 According to the present invention, it is possible to provide a chocolate having a good gloss when coated on a frozen dessert.
本発明の実施の形態に係るチョコレートは、下記乳化剤Ａ及び／又は下記乳化剤Ｂを含有し、かつ、チョコレートに含まれる油脂が下記（ａ）から（ｃ）の条件を満たすチョコレートであって、下記乳化剤Ａの含量が０．０１〜１質量％、下記乳化剤Ｂの含量が０．０１〜１質量％である。
乳化剤Ａ：構成脂肪酸中の炭素数１８〜２２の飽和脂肪酸含量が６５質量％以上であるポリグリセリン脂肪酸エステル及び構成脂肪酸中の炭素数１６〜１８の飽和脂肪酸含量が６５質量％以上であるショ糖脂肪酸エステルからなる群から選ばれる１種又は２種以上
乳化剤Ｂ：構成脂肪酸中の炭素数１２〜１６の飽和脂肪酸含量が３７質量％以上であるポリグリセリン脂肪酸エステル及び構成脂肪酸中の炭素数１６〜１８の飽和脂肪酸含量が５０〜６４質量％、オレイン酸含量が３０〜５０質量％であるショ糖脂肪酸エステルからなる群から選ばれる１種又は２種以上
（ａ）構成脂肪酸中のパルミチン酸含量が９〜２６質量％
（ｂ）構成脂肪酸中のラウリン酸とステアリン酸の合計含量が１０〜３２質量％
（ｃ）構成脂肪酸中の不飽和脂肪酸含量が２５〜６６質量％
The chocolate according to the embodiment of the present invention contains the following emulsifier A and / or the following emulsifier B, and the fats and oils contained in the chocolate satisfy the following conditions (a) to (c): The content of the emulsifier A is 0.01 to 1% by mass, and the content of the following emulsifier B is 0.01 to 1% by mass.
Emulsifier A: Polyglycerol fatty acid ester having a saturated fatty acid content of 18 to 22 carbon atoms in the constituent fatty acid of 65% by mass or more and sucrose having a saturated fatty acid content of 16 to 18 carbon atoms in the constituent fatty acid of 65% by mass or more One or more selected from the group consisting of fatty acid esters Emulsifier B: Polyglycerin fatty acid ester having a saturated fatty acid content of 12 to 16 carbon atoms in the constituent fatty acid of 37% by mass or more and 16 to 16 carbon atoms in the constituent fatty acid One or two or more selected from the group consisting of sucrose fatty acid esters having a saturated fatty acid content of 18 to 50 to 64% by mass and an oleic acid content of 30 to 50% by mass (a) The palmitic acid content in the constituent fatty acids 9-26% by mass
(B) The total content of lauric acid and stearic acid in the constituent fatty acid is 10 to 32% by mass
(C) The unsaturated fatty acid content in the constituent fatty acid is 25 to 66% by mass.
本発明においてチョコレートとは、「チョコレート類の表示に関する公正競争規約」（全国チョコレート業公正取引協議会）乃至法規上の規定により限定されるものではなく、食用油脂、糖類を主原料とし、必要によりカカオ成分（カカオマス、ココアパウダー等）、乳製品、香料、乳化剤等を加え、チョコレート製造の工程（混合工程、微粒化工程、精練工程、成形工程、冷却工程等の全部乃至一部）を経て製造され、油脂が連続相をなし、実質的に水を含まない食品（好ましくは水分含量が３質量％以下である。）のことである。また、本発明におけるチョコレートは、ダークチョコレート、ミルクチョコレートの他に、ホワイトチョコレート、カラーチョコレートも含むものである。 In the present invention, chocolate is not limited by the provisions of “Fair Competition Rules for the Display of Chocolates” (National Chocolate Fair Trade Council) or legal regulations. Manufactured through chocolate manufacturing process (all or part of mixing process, atomization process, scouring process, molding process, cooling process, etc.) by adding cacao ingredients (cocoa mass, cocoa powder, etc.), dairy products, fragrances, emulsifiers, etc. It is a food (preferably having a water content of 3% by mass or less) in which fats and oils form a continuous phase and do not substantially contain water. Moreover, the chocolate in this invention contains white chocolate and color chocolate other than dark chocolate and milk chocolate.
本発明においてチョコレートに含まれる油脂とは、チョコレート中の全油脂分のことであり、配合される油脂の他に、含油原料（カカオマス、ココアパウダー等）中の油脂（ココアバター等）も含むものである。 In the present invention, the fats and oils contained in chocolate are the total fats and oils in chocolate, and include fats and oils (cocoa butter, etc.) in oil-containing raw materials (cocoa mass, cocoa powder, etc.) in addition to the fats and oils to be blended. .
本発明の実施の形態に係るチョコレートは、乳化剤Ａ及び／又は乳化剤Ｂを含有し、好ましくは乳化剤Ａ及び乳化剤Ｂを含有する。 The chocolate according to the embodiment of the present invention contains emulsifier A and / or emulsifier B, and preferably contains emulsifier A and emulsifier B.
本発明の実施の形態に係るチョコレートに配合する乳化剤Ａは、構成脂肪酸中の炭素数１８〜２２の飽和脂肪酸含量が６５質量％以上であるポリグリセリン脂肪酸エステル及び構成脂肪酸中の炭素数１６〜１８の飽和脂肪酸含量が６５質量％以上であるショ糖脂肪酸エステルからなる群から選ばれる１種又は２種以上である。乳化剤Ａの１つであるポリグリセリン脂肪酸エステルは、構成脂肪酸中の炭素数１８〜２２の飽和脂肪酸含量が６５質量％以上であり、好ましくは６８質量％以上であり、より好ましくは７０質量％以上である。また、乳化剤Ａの１つであるショ糖脂肪酸エステルは、構成脂肪酸中の炭素数１６〜１８の飽和脂肪酸含量が６５質量％以上であり、好ましくは６７質量％以上であり、より好ましくは６７〜８５質量％である。 The emulsifier A blended in the chocolate according to the embodiment of the present invention has a polyglycerin fatty acid ester having a saturated fatty acid content of 18 to 22 carbon atoms in the constituent fatty acid of 65% by mass or more and 16 to 18 carbon atoms in the constituent fatty acid. It is 1 type, or 2 or more types chosen from the group which consists of sucrose fatty acid ester whose saturated fatty acid content is 65 mass% or more. The polyglycerol fatty acid ester which is one of the emulsifiers A has a saturated fatty acid content of 18 to 22 carbon atoms in the constituent fatty acid of 65% by mass or more, preferably 68% by mass or more, more preferably 70% by mass or more. It is. Moreover, the sucrose fatty acid ester which is one of the emulsifiers A has a saturated fatty acid content of 16 to 18 carbon atoms in the constituent fatty acid of 65% by mass or more, preferably 67% by mass or more, more preferably 67 to It is 85 mass%.
本発明の実施の形態に係るチョコレートは、乳化剤Ａの含量が０．０１〜１質量％であり、好ましくは０．０５〜０．７質量％であり、より好ましくは０．０７〜０．５質量％である。 As for the chocolate which concerns on embodiment of this invention, the content of the emulsifier A is 0.01-1 mass%, Preferably it is 0.05-0.7 mass%, More preferably, it is 0.07-0.5. % By mass.
本発明の実施の形態に係るチョコレートに配合する乳化剤Ｂは、構成脂肪酸中の炭素数１２〜１６の飽和脂肪酸含量が３７質量％以上であるポリグリセリン脂肪酸エステル及び構成脂肪酸中の炭素数１６〜１８の飽和脂肪酸含量が５０〜６４質量％、オレイン酸含量が３０〜５０質量％であるショ糖脂肪酸エステルからなる群から選ばれる１種又は２種以上である。乳化剤Ｂの１つであるポリグリセリン脂肪酸エステルは、構成脂肪酸中の炭素数１２〜１６の飽和脂肪酸含量が３７質量％以上であり、好ましくは４０質量％以上であり、より好ましくは４０〜８０質量％である。また、乳化剤Ｂの１つであるショ糖脂肪酸エステルは、構成脂肪酸中の炭素数１６〜１８の飽和脂肪酸含量が５０〜６４質量％、オレイン酸含量が３０〜５０質量％であり、好ましくは炭素数１６〜１８の飽和脂肪酸含量が５３〜６３質量％、オレイン酸含量が３２〜４８質量％であり、より好ましくは炭素数１６〜１８の飽和脂肪酸含量が５５〜６２質量％、オレイン酸含量が３５〜４５質量％である。 The emulsifier B blended in the chocolate according to the embodiment of the present invention has a polyglycerin fatty acid ester having a saturated fatty acid content of 12 to 16 carbon atoms in the constituent fatty acid of 37% by mass or more and a carbon number of 16 to 18 in the constituent fatty acid. Is one or more selected from the group consisting of sucrose fatty acid esters having a saturated fatty acid content of 50 to 64% by mass and an oleic acid content of 30 to 50% by mass. The polyglycerol fatty acid ester which is one of the emulsifiers B has a saturated fatty acid content of 12 to 16 carbon atoms in the constituent fatty acid of 37% by mass or more, preferably 40% by mass or more, more preferably 40 to 80% by mass. %. Moreover, the sucrose fatty acid ester which is one of the emulsifiers B has a saturated fatty acid content of 16 to 18 carbon atoms in the constituent fatty acid of 50 to 64 mass% and an oleic acid content of 30 to 50 mass%, preferably carbon. The saturated fatty acid content of several 16 to 18 is 53 to 63 mass%, the oleic acid content is 32 to 48 mass%, more preferably the saturated fatty acid content of 16 to 18 carbon atoms is 55 to 62 mass%, and the oleic acid content is It is 35-45 mass%.
本発明の実施の形態に係るチョコレートは、乳化剤Ｂの含量が０．０１〜１質量％であり、好ましくは０．１〜０．９質量％であり、より好ましくは０．３〜０．８質量％である。 In the chocolate according to the embodiment of the present invention, the content of the emulsifier B is 0.01 to 1% by mass, preferably 0.1 to 0.9% by mass, and more preferably 0.3 to 0.8%. % By mass.
本発明の実施の形態に係るチョコレートは、チョコレートに含まれる油脂を構成する脂肪酸中のパルミチン含量（条件（ａ））が９〜２６質量％であり、好ましくは１１〜２６質量％であり、より好ましくは１２〜２６質量％である。 As for the chocolate which concerns on embodiment of this invention, the palmitic acid content (condition (a)) in the fatty acid which comprises the fats and oils contained in chocolate is 9-26 mass%, Preferably it is 11-26 mass%, More Preferably it is 12-26 mass%.
本発明の実施の形態に係るチョコレートは、チョコレートに含まれる油脂を構成する脂肪酸中のラウリン酸とステアリン酸の合計含量（条件（ｂ））が１０〜３２質量％であり、好ましくは１３〜３２質量％であり、より好ましくは１６〜３１質量％である。 In the chocolate according to the embodiment of the present invention, the total content (condition (b)) of lauric acid and stearic acid in the fatty acid constituting the fat contained in the chocolate is 10 to 32% by mass, preferably 13 to 32. It is mass%, More preferably, it is 16-31 mass%.
本発明の実施の形態に係るチョコレートは、チョコレートに含まれる油脂を構成する脂肪酸中の不飽和脂肪酸含量（条件（ｃ））が２５〜６６質量％であり、好ましくは３０〜６６質量％であり、より好ましくは３２〜６５質量％である。本発明において、不飽和脂肪酸の炭素数は１６〜２４である。 As for the chocolate which concerns on embodiment of this invention, the unsaturated fatty acid content (condition (c)) in the fatty acid which comprises the fats and oils contained in chocolate is 25-66 mass%, Preferably it is 30-66 mass%. More preferably, it is 32-65 mass%. In the present invention, the unsaturated fatty acid has 16 to 24 carbon atoms.
本発明の実施の形態に係るチョコレートが、上記乳化剤Ａ及び／又は下記乳化剤Ｂを上記範囲含有し、上記条件（ａ）〜（ｃ）を満たすと、冷菓にコーティングにした時の艶が良好になる。 When the chocolate according to the embodiment of the present invention contains the above-mentioned emulsifier A and / or the following emulsifier B in the above range and satisfies the above conditions (a) to (c), the gloss when coated on the frozen dessert is good. Become.
本発明の実施の形態に係るチョコレートは、チョコレートに含まれる油脂を構成する脂肪酸中の多価不飽和脂肪酸含量（条件（ｄ））が好ましくは３５質量％以下であり、より好ましくは３３質量％以下であり、さらに好ましくは３０質量％以下である。本発明において、多価不飽和脂肪酸は、炭素数が１８で、二重結合が２〜３つである。 As for the chocolate which concerns on embodiment of this invention, the polyunsaturated fatty acid content (condition (d)) in the fatty acid which comprises the fats and oils contained in chocolate becomes like this. Preferably it is 35 mass% or less, More preferably, it is 33 mass%. Or less, more preferably 30% by mass or less. In the present invention, the polyunsaturated fatty acid has 18 carbon atoms and 2 to 3 double bonds.
本発明の実施の形態に係るチョコレートに配合する乳化剤Ａと乳化剤Ｂは、ＨＬＢが好ましくは５以下であり、より好ましくは３以下である。 The emulsifier A and the emulsifier B blended in the chocolate according to the embodiment of the present invention preferably have an HLB of 5 or less, more preferably 3 or less.
乳化剤の構成脂肪酸、油脂の構成脂肪酸、乳化剤のＨＬＢの分析は、従来公知の方法で測定することができる。 Analysis of constituent fatty acids of emulsifiers, constituent fatty acids of fats and oils, and HLB of emulsifiers can be measured by a conventionally known method.
本発明の実施の形態に係るチョコレートの原料油脂は、油脂の構成脂肪酸中の組成が前記範囲であれば、特に制限されることなく、通常の食用油脂（ヤシ油、パーム核油、パーム油、パーム分別油（パーム分別軟質油（パームオレイン、パームスーパーオレイン等）、パーム中融点部、パーム分別硬質油（パームステアリン等）等）、シア脂、シア分別油、サル脂、サル分別油、イリッペ脂、大豆油、菜種油、綿実油、サフラワー油、ひまわり油、米油、コーン油、ゴマ油、オリーブ油、ココアバター等やこれらの混合油、加工油脂等）を使用することができる。 If the composition in the constituent fatty acid of fats and oils is the said range, the raw material fats and oils of chocolate which concerns on embodiment of this invention will not be restrict | limited especially, but normal edible fats and oils (coconut oil, palm kernel oil, palm oil, Palm fraction oil (palm fraction soft oil (palm olein, palm super olein, etc.), palm mid-melting point, palm fraction hard oil (palm stearin, etc.), shea fat, shea fraction oil, monkey fat, monkey fraction oil, iripe Fats, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, cocoa butter, and mixed oils, processed oils and the like thereof can be used.
本発明の実施の形態に係るチョコレートの油脂の脂肪酸組成等は、例えば、ココアバター（カカオマス、ココアパウダー等由来のココアバターも含む）、ラウリン系油脂、パーム分別軟質油、液状油等を配合することで調整することができる。
本発明において、ラウリン系油脂とは、構成脂肪酸中のラウリン酸含量が３０質量％以上の油脂のことである。ラウリン系油脂の構成脂肪酸中のラウリン酸含量は、好ましくは４０質量％以上であり、より好ましくは４０〜６０質量％である。ラウリン系油脂の具体例としては、パーム核油、ヤシ油やこれらの加工油脂（分別油、硬化油（水素添加油）、エステル交換油）等が挙げられるが、好ましくはヤシ油である。
The fatty acid composition of the fats and oils of the chocolate according to the embodiment of the present invention includes, for example, cocoa butter (including cocoa butter derived from cocoa mass and cocoa powder), lauric fat and oil, palm fractionated soft oil, liquid oil and the like. Can be adjusted.
In the present invention, lauric fats and oils are fats and oils having a lauric acid content in the constituent fatty acids of 30% by mass or more. The lauric acid content in the constituent fatty acids of the lauric fat is preferably 40% by mass or more, more preferably 40-60% by mass. Specific examples of lauric fats and oils include palm kernel oil, coconut oil and processed oils and fats thereof (fractionated oil, hydrogenated oil (hydrogenated oil), transesterified oil) and the like, but coconut oil is preferred.
本発明において、パーム分別軟質油とは、パーム油やパーム分別油を分別して得られる軟質部（オレイン部）のことである。パーム分別軟質油の具体例としては、パームオレイン、パームスーパーオレイン等が挙げられる。パーム分別軟質油は、好ましくはパームスーパーオレインである。また、パーム分別軟質は、ヨウ素価が好ましくは５０〜７５であり、より好ましくは６０〜７３であり、更に好ましくは６３〜７０である。
なお、油脂のヨウ素価は、従来公知の方法で測定することができる。
In the present invention, the palm fractionated soft oil is a soft part (olein part) obtained by fractionating palm oil or palm fractionated oil. Specific examples of the palm fractionated soft oil include palm olein and palm super olein. The palm fractionated soft oil is preferably palm super olein. In addition, the palm fraction softness preferably has an iodine value of 50 to 75, more preferably 60 to 73, and still more preferably 63 to 70.
The iodine value of fats and oils can be measured by a conventionally known method.
本発明において、液状油は５℃で液状の油脂のことである。また、本発明で使用する液状油は、好ましくは５℃で透明性を有する。本発明で用いる液状油の具体例としては、例えば、大豆油、菜種油、コーン油、ひまわり油、紅花油、ごま油、綿実油、米油、オリーブ油、落花生油、亜麻仁油やこれらの油脂のエステル交換、分別等の加工処理したものも用いることができる。本発明で用いる液状油は、好ましくは大豆油、菜種油である。 In the present invention, the liquid oil is a fat that is liquid at 5 ° C. Further, the liquid oil used in the present invention preferably has transparency at 5 ° C. Specific examples of the liquid oil used in the present invention include, for example, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil and transesterification of these oils and fats, What processed by classification etc. can also be used. The liquid oil used in the present invention is preferably soybean oil or rapeseed oil.
本発明の実施の形態に係るチョコレートの油脂中のココアバター、ラウリン系油脂、パーム分別軟質油、液状油の含量は、好ましくはココアバター１〜８０質量％、ラウリン系油脂０〜６５質量％、パーム分別軟質０〜８０質量％、液状油０〜６０質量％であり、より好ましくはココアバター２〜７７質量％、ラウリン系油脂０〜５０質量％、パーム分別軟質０〜７５質量％、液状油０〜５５質量％である。 The content of cocoa butter, lauric fat and oil, palm fractionated soft oil and liquid oil in the fats and oils of chocolate according to the embodiment of the present invention is preferably 1 to 80% by mass of cocoa butter, 0 to 65% by mass of lauric fat and oil, Palm fraction soft 0-80 mass%, liquid oil 0-60 mass%, more preferably cocoa butter 2-77 mass%, lauric fat 0-50 mass%, palm fraction soft 0-75 mass%, liquid oil It is 0-55 mass%.
本発明の実施の形態に係るチョコレートは、油脂含量が好ましくは３５〜７５質量％、より好ましくは４０〜７０質量％、更に好ましくは５０〜６５質量％である。 The fat and oil content of the chocolate according to the embodiment of the present invention is preferably 35 to 75% by mass, more preferably 40 to 70% by mass, and still more preferably 50 to 65% by mass.
本発明の実施の形態に係るチョコレートは、好ましくは糖類を含有する。糖類としては、例えば、ショ糖（砂糖、粉糖）、乳糖、ブドウ糖、果糖、麦芽糖、還元澱粉糖化物、液糖、酵素転化水飴、異性化液糖、ショ糖結合水飴、還元糖ポリデキストロース、オリゴ糖、ソルビトール、還元乳糖、トレハロース、キシロース、キシリトース、マルチトール、エリスリトール、マンニトール、ラフィノース、デキストリン等を使用することができる。
本発明の実施の形態に係るチョコレートは、糖類含量が好ましくは１５〜５５質量％であり、より好ましくは１８〜４５質量％であり、更に好ましくは２０〜４０質量％である。
The chocolate according to the embodiment of the present invention preferably contains a saccharide. Examples of sugars include sucrose (sugar, powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharified product, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose-conjugated starch syrup, reducing sugar polydextrose, Oligosaccharides, sorbitol, reduced lactose, trehalose, xylose, xylitolose, maltitol, erythritol, mannitol, raffinose, dextrin and the like can be used.
The chocolate according to the embodiment of the present invention preferably has a saccharide content of 15 to 55% by mass, more preferably 18 to 45% by mass, and still more preferably 20 to 40% by mass.
本発明の実施の形態に係るチョコレートは、油脂、糖類以外にも、チョコレートに一般的に配合される原料を使用することができる。具体的には、例えば、全脂粉乳、脱脂粉乳等の乳製品、カカオマス、ココアパウダー等のカカオ成分、大豆粉、大豆蛋白、果実加工品、野菜加工品、抹茶粉末、コーヒー粉末等の各種粉末、ガム類、澱粉類、レシチン、リゾレシチン、酵素分解レシチン、ショ糖脂肪酸エステル（乳化剤Ａ及び乳化剤Ｂ以外のもの）、ポリグリセリン縮合リシノール酸エステル、ポリグリセリン脂肪酸エステル（乳化剤Ａ及び乳化剤Ｂ以外のもの）、ソルビタン脂肪酸エステル等の乳化剤、酸化防止剤、着色料、香料等を使用することができる。 The chocolate which concerns on embodiment of this invention can use the raw material generally mix | blended with chocolate other than fats and oils and saccharides. Specifically, for example, dairy products such as whole milk powder and skim milk powder, cacao ingredients such as cacao mass and cocoa powder, various powders such as soy flour, soy protein, processed fruit products, processed vegetable products, matcha tea powder, coffee powder, etc. , Gums, starches, lecithin, lysolecithin, enzymatically decomposed lecithin, sucrose fatty acid ester (other than emulsifier A and emulsifier B), polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester (other than emulsifier A and emulsifier B) ), Emulsifiers such as sorbitan fatty acid esters, antioxidants, colorants, fragrances and the like can be used.
本発明の実施の形態に係るチョコレートは、従来公知の方法により製造することができる。本発明の実施の形態に係るチョコレートは、例えば、油脂、カカオ成分、糖類、乳化剤等を原料として、混合工程、微粒化工程（リファイニング）、精練工程（コンチング）、冷却工程等を経て製造することができる。本発明の実施の形態に係るチョコレートは、好ましくは微粒化工程を経て製造する。 The chocolate which concerns on embodiment of this invention can be manufactured by a conventionally well-known method. The chocolate according to the embodiment of the present invention is manufactured, for example, using fats and oils, cacao components, saccharides, emulsifiers, and the like as raw materials through a mixing step, a atomization step (refining), a scouring step (conching), a cooling step, and the like. be able to. The chocolate according to the embodiment of the present invention is preferably manufactured through the atomization step.
本発明の実施の形態に係るチョコレートは、好ましくは冷菓用であり、より好ましくは冷菓コーティング用である。
また、本発明の実施の形態に係るチョコレートは、好ましくはノンテンパリング型チョコレートである。
The chocolate according to the embodiment of the present invention is preferably used for frozen desserts, more preferably for frozen dessert coatings.
Moreover, the chocolate according to the embodiment of the present invention is preferably non-tempering chocolate.
本発明の実施の形態に係るチョコレートは、冷菓にコーティングにした時の艶が良好である。従って、本発明の実施の形態に係るチョコレートは、冷菓のコーティング用途に適している。 The chocolate according to the embodiment of the present invention has a good gloss when coated on a frozen dessert. Therefore, the chocolate according to the embodiment of the present invention is suitable for coating frozen desserts.
本発明の実施の形態に係る冷菓は、本発明の実施の形態に係るチョコレートを使用したことを特徴としている。本発明の実施の形態に係る冷菓は、好ましくは本発明の実施の形態に係るチョコレートがコーティングされたものである。冷菓としては、例えば、アイスクリーム、アイスミルク、ラクトアイス、シャーベット、氷菓等が挙げられる。 The frozen dessert according to the embodiment of the present invention is characterized by using the chocolate according to the embodiment of the present invention. The frozen dessert according to the embodiment of the present invention is preferably coated with the chocolate according to the embodiment of the present invention. Examples of the frozen confectionery include ice cream, ice milk, lact ice, sorbet, ice confectionery and the like.
本発明の実施の形態に係る冷菓は、コーティングされたチョコレートの艶が良好である。 The gloss of the coated chocolate is good in the frozen dessert according to the embodiment of the present invention.
本発明の実施の形態に係る冷菓は、従来公知の方法によって、本発明の実施の形態に係るチョコレートをコーティングする等によって組み合わせることで製造することができる。 The frozen dessert according to the embodiment of the present invention can be manufactured by combining the chocolate according to the embodiment of the present invention by a conventionally known method.
次に実施例により本発明を説明するが、本発明はこれらの実施例により限定されるものではない。 EXAMPLES Next, although an Example demonstrates this invention, this invention is not limited by these Examples.
乳化剤は以下のものを使用した。
乳化剤Ａ１（ポリグリセリン脂肪酸エステル：炭素数１８〜２２の飽和脂肪酸含量７２．６量％、ＨＬＢ５以下）
乳化剤Ａ２（ポリグリセリン脂肪酸エステル：炭素数１８〜２２の飽和脂肪酸含量９８．１量％、ＨＬＢ５以下）
乳化剤Ａ３（ポリグリセリン脂肪酸エステル：炭素数１８〜２２の飽和脂肪酸含量８２．９量％、ＨＬＢ５以下）
乳化剤Ａ４（ポリグリセリン脂肪酸エステル：炭素数１８〜２２の飽和脂肪酸含量９９．８量％、ＨＬＢ５以下）
乳化剤Ａ５（ショ糖脂肪酸エステル：炭素数１６〜１８の飽和脂肪酸含量８０．０量％、ＨＬＢ３以下）
乳化剤Ａ６（ショ糖脂肪酸エステル：炭素数１６〜１８の飽和脂肪酸含量７０．０量％、ＨＬＢ３以下）
乳化剤Ｂ１（ポリグリセリン脂肪酸エステル：炭素数１２〜１６の飽和脂肪酸含量７３．９量％、ＨＬＢ５以下）
乳化剤Ｂ２（ポリグリセリン脂肪酸エステル：炭素数１２〜１６の飽和脂肪酸含量７３．２量％、ＨＬＢ５以下）
乳化剤Ｂ３（ポリグリセリン脂肪酸エステル：炭素数１２〜１６の飽和脂肪酸含量４２．８量％、ＨＬＢ５以下）
乳化剤Ｂ４（ショ糖脂肪酸エステル：炭素数１６〜１８の飽和脂肪酸含量６０．０量％、オレイン酸含量４０質量％、ＨＬＢ３以下）
The following emulsifiers were used.
Emulsifier A1 (polyglycerin fatty acid ester: saturated fatty acid content of 18 to 22 carbon atoms, 72.6% by weight, HLB5 or less)
Emulsifier A2 (polyglycerin fatty acid ester: saturated fatty acid content of C18-22, 98.1% by weight, HLB5 or less)
Emulsifier A3 (polyglycerin fatty acid ester: C18-18 saturated fatty acid content 82.9% by weight, HLB5 or less)
Emulsifier A4 (polyglycerin fatty acid ester: saturated fatty acid content of carbon number 18-22, 99.8% by weight, HLB5 or less)
Emulsifier A5 (sucrose fatty acid ester: C16-18 saturated fatty acid content 80.0% by weight, HLB3 or less)
Emulsifier A6 (sucrose fatty acid ester: C16-18 saturated fatty acid content 70.0% by weight, HLB3 or less)
Emulsifier B1 (polyglycerin fatty acid ester: saturated fatty acid content of 12 to 16 carbon atoms, 73.9% by weight, HLB5 or less)
Emulsifier B2 (polyglycerin fatty acid ester: saturated fatty acid content of 12 to 16 carbon atoms, 73.2% by weight, HLB5 or less)
Emulsifier B3 (polyglycerin fatty acid ester: saturated fatty acid content of 12 to 16 carbon atoms, 42.8% by weight, HLB5 or less)
Emulsifier B4 (sucrose fatty acid ester: C16-18 saturated fatty acid content 60.0% by weight, oleic acid content 40% by weight, HLB3 or less)
油脂、含油原料は以下のものを使用した。
ヤシ油（ラウリン酸含量４６．９質量％）
パームオレイン（ヨウ素価５６）
パームスーパーオレイン（ヨウ素価６７）
大豆油（５℃で液状で透明性を有する）
菜種油（５℃で液状で透明性を有する）
カカオマス（ココアバター含量５５質量％）
ココアパウダー（ココアバター含量１１質量％）
The following oils and fats and oil-containing raw materials were used.
Coconut oil (lauric acid content 46.9% by mass)
Palm olein (Iodine number 56)
Palm super olein (Iodine value 67)
Soybean oil (liquid and transparent at 5 ° C)
Rapeseed oil (liquid at 5 ° C and transparent)
Cacao mass (55% cocoa butter content)
Cocoa powder (cocoa butter content 11% by mass)
〔チョコレートの製造〕
表１〜１０の配合で常法（混合、微粒化、精練、冷却）によりチョコレートを製造した。なお、配合の単位は質量部であり、含量の単位は質量％である。
また各チョコレートの油脂を構成する脂肪酸の組成を常法により測定した。測定結果を表１１〜２０に示した。含量の単位は質量％である（質量比の単位はなし）。
[Manufacture of chocolate]
Chocolate was manufactured by the usual method (mixing, atomization, scouring, cooling) with the composition of Tables 1-10. In addition, the unit of a mixing | blending is a mass part, and the unit of a content is the mass%.
Moreover, the composition of the fatty acid which comprises the fats and oils of each chocolate was measured by the conventional method. The measurement results are shown in Tables 11-20. The unit of content is mass% (there is no unit of mass ratio).
〔冷菓の製造及びチョコレートの評価〕
−２０℃でエージングしたアイスクリームに、４０℃に調温した各チョコレートをコーティングすることで、チョコレートコーティングアイスを製造した。
チョコレートコーティングアイスを−２０℃で２４時間保管した後、チョコレートコーティングアイスの艶を目視にて評価した。評価は、◎、○、×、××の４段階で評価し（××→×→○→◎の順で評価が高い）、◎又は○である場合、艶が良好であると判断した。評価結果を表１１〜２０に示す。
[Manufacture of frozen confectionery and evaluation of chocolate]
Chocolate coated ice was manufactured by coating each chocolate adjusted to 40 ° C on ice cream aged at -20 ° C.
After the chocolate coating ice was stored at −20 ° C. for 24 hours, the gloss of the chocolate coating ice was visually evaluated. Evaluation was evaluated in four stages of ◎, ○, ×, XX (the evaluation is high in the order of XX → × → ○ → ◎), and when it was ◎ or ○, it was judged that the gloss was good. The evaluation results are shown in Tables 11-20.
評価結果から分かるように、実施例のチョコレートは、評価結果が◎又は〇であり、艶が良好であった。
一方、評価結果から分かるように、比較例のチョコレートは、評価結果が×又は××であり、艶が悪かった。
As can be seen from the evaluation results, the chocolates of the examples had an evaluation result of ◎ or ◯ and had a good gloss.
On the other hand, as can be seen from the evaluation results, the chocolate of the comparative example had an evaluation result of “x” or “xx”, and the gloss was poor.
Claims (5)
乳化剤Ａ：構成脂肪酸中の炭素数１８〜２２の飽和脂肪酸含量が６５質量％以上であるポリグリセリン脂肪酸エステル及び構成脂肪酸中の炭素数１６〜１８の飽和脂肪酸含量が６５質量％以上であるショ糖脂肪酸エステルからなる群から選ばれる１種又は２種以上
乳化剤Ｂ：構成脂肪酸中の炭素数１２〜１６の飽和脂肪酸含量が３７質量％以上であるポリグリセリン脂肪酸エステル及び構成脂肪酸中の炭素数１６〜１８の飽和脂肪酸含量が５０〜６４質量％、オレイン酸含量が３０〜５０質量％であるショ糖脂肪酸エステルからなる群から選ばれる１種又は２種以上
（ａ）構成脂肪酸中のパルミチン酸含量が９〜２６質量％
（ｂ）構成脂肪酸中のラウリン酸とステアリン酸の合計含量が１０〜３２質量％
（ｃ）構成脂肪酸中の不飽和脂肪酸含量が２５〜６６質量％ The following emulsifier A and / or the following emulsifier B, and the fats and oils contained in the chocolate satisfy the following conditions (a) to (c), and the content of the following emulsifier A is 0.01 to 1 mass: %, And the content of the following emulsifier B is 0.01 to 1% by mass.
Emulsifier A: Polyglycerol fatty acid ester having a saturated fatty acid content of 18 to 22 carbon atoms in the constituent fatty acid of 65% by mass or more and sucrose having a saturated fatty acid content of 16 to 18 carbon atoms in the constituent fatty acid of 65% by mass or more One or more selected from the group consisting of fatty acid esters Emulsifier B: Polyglycerin fatty acid ester having a saturated fatty acid content of 12 to 16 carbon atoms in the constituent fatty acid of 37% by mass or more and 16 to 16 carbon atoms in the constituent fatty acid One or two or more selected from the group consisting of sucrose fatty acid esters having a saturated fatty acid content of 18 to 50 to 64% by mass and an oleic acid content of 30 to 50% by mass (a) The palmitic acid content in the constituent fatty acids 9-26% by mass
(B) The total content of lauric acid and stearic acid in the constituent fatty acid is 10 to 32% by mass
(C) The unsaturated fatty acid content in the constituent fatty acid is 25 to 66% by mass.
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| CN108244327A (en) * | 2018-02-05 | 2018-07-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of chocolate composition, coating and preparation method thereof and the frozen for being coated with it |
| KR20190121311A (en) | 2017-03-08 | 2019-10-25 | 다이이치 고교 세이야쿠 가부시키가이샤 | Fat Bloom and Chocolate Products |
| WO2023188923A1 (en) * | 2022-03-29 | 2023-10-05 | 不二製油グループ本社株式会社 | Oily food for coating |
| JP7477007B1 (en) | 2023-03-30 | 2024-05-01 | 不二製油株式会社 | Oily food for coating |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20190121311A (en) | 2017-03-08 | 2019-10-25 | 다이이치 고교 세이야쿠 가부시키가이샤 | Fat Bloom and Chocolate Products |
| CN108244327A (en) * | 2018-02-05 | 2018-07-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of chocolate composition, coating and preparation method thereof and the frozen for being coated with it |
| CN108244327B (en) * | 2018-02-05 | 2020-12-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate composition, coating, preparation method of chocolate composition and coating-hanging frozen beverage |
| WO2023188923A1 (en) * | 2022-03-29 | 2023-10-05 | 不二製油グループ本社株式会社 | Oily food for coating |
| JP7444337B1 (en) | 2022-03-29 | 2024-03-06 | 不二製油株式会社 | Oil-based food for coating |
| JP7477007B1 (en) | 2023-03-30 | 2024-05-01 | 不二製油株式会社 | Oily food for coating |
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