JP2017079799A - Texture deterioration suppression fat, and fat for chocolate having the same blended thereto - Google Patents
Texture deterioration suppression fat, and fat for chocolate having the same blended thereto Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
Abstract
Description
本発明はチョコレート用油脂に関する。 The present invention relates to fats and oils for chocolate.
従来からチョコレート製品は最近の様々な嗜好の多様化に伴う市場の要求により多種多様になってきている。その中でも口どけを重視したタイプは特に市場からの要望が高いものであった。
このような口どけ重視のチョコレート製品は製造直後の冷感や口どけが良好でも、経時的に食感が劣化することがある。特にこの食感劣化現象はパルミチン酸含量の高い油脂を用いた口どけ重視タイプのチョコレート用油脂において問題になることが多く、その解決が望まれていた。
Conventionally, chocolate products have been diversified due to market demand accompanying recent diversification of various tastes. Among them, the type that emphasized the mouth was particularly demanding from the market.
Even if such a chocolate product with an emphasis on mouthfeel has a good cold feeling or mouthfeel immediately after production, the texture may deteriorate over time. In particular, this texture deterioration phenomenon often becomes a problem in the type of fats and oils for chocolate that uses a fat having a high palmitic acid content, and the solution has been desired.
チョコレートの食感劣化の発生などの問題を解決する為の方法は、従来から様々なものが提案されている。 Various methods for solving problems such as the deterioration of the texture of chocolate have been proposed.
例えば、特許文献１ではチョコレート油脂中のＰＯＰ及びＳ’ＯＯの含量（但し、Ｐ：パルミチン酸、Ｏ：オレイン酸、Ｓ’：ステアリン酸）を特定の配合比率に調整する事によって噛み出しの軟化やチューイー食感の増加を低減し、噛み出しの堅さ、良好な口溶け食感の維持期間を長く保つことのできる油性食品を製造する方法が提案されている。 For example, in Patent Document 1, softening of biting is achieved by adjusting the contents of POP and S′OO in chocolate fats and oils (however, P: palmitic acid, O: oleic acid, S ′: stearic acid) to a specific blending ratio. There has been proposed a method for producing an oil-based food that can reduce the increase in chewy texture, maintain the biting firmness, and maintain a good mouth melted texture.
また、特許文献２では構成脂肪酸組成において、炭素数１６未満の脂肪酸を実質的に含有せず且つＳの含有量が５５〜８５質量％でＵの含有量が１５〜４５質量％である油脂配合物を、ランダムエステル交換して得られたエステル交換油脂の分別軟部油からなることを特徴とするハードストック（但し、Ｓ：炭素数１６以上の飽和脂肪酸、Ｕ：炭素数１６以上の不飽和脂肪酸である）とそのハードストック使用することで良好な可塑性、クリーミング性、耐熱保型性を有し、また、口溶けが良好である可塑性油脂が提案されている。 Moreover, in patent document 2, in the constituent fatty acid composition, a fat and oil blend which does not substantially contain a fatty acid having less than 16 carbon atoms, has an S content of 55 to 85% by mass and a U content of 15 to 45% by mass. Hard stock characterized by comprising fractionated soft oil of transesterified oil obtained by random transesterification of the product (provided that S: saturated fatty acid having 16 or more carbon atoms, U: unsaturated fatty acid having 16 or more carbon atoms) And the use of the hard stock, a plastic oil and fat that has good plasticity, creaming property, heat-resistant shape retention and good meltability in the mouth has been proposed.
上記特許文献１〜２のように、主にトリグリセリドの脂肪酸組成やその結合位置による異性体の種類や量を規定することで口溶けや可塑性などといった機能付与を謳った方法が提案されている。
また、トリグリセリドの位置異性体の種類を増やす為にランダムエステル交換をした上で分別を行い物性をコントロールすることもよく行われている技術である。
しかし、パルミチン酸含量の高い油脂を用いた口どけ重視タイプのチョコレートにおける経時的な食感の劣化を抑制する方法としてはどれも十分ではない。
本発明の目的は、経時的な食感の劣化を特に生じやすいパルミチン酸含有量の高い油脂に対して、食感の劣化を抑制することのできる油脂とそれを配合したチョコレート用油脂を提供する事にある。
As in the above Patent Documents 1 and 2, a method has been proposed in which functions such as melting and plasticity are given mainly by regulating the fatty acid composition of triglyceride and the type and amount of isomers depending on the bonding position.
In addition, in order to increase the types of positional isomers of triglycerides, it is a common technique to control physical properties by carrying out random transesterification and then fractionating.
However, none of the methods is sufficient as a method for suppressing the deterioration of texture over time in a mouth-feeling type chocolate using fats and oils having a high palmitic acid content.
The object of the present invention is to provide fats and oils for chocolate that contain the fats and oils that can suppress the deterioration of the textures with respect to fats and oils having a high palmitic acid content, which are particularly likely to cause a deterioration of the texture over time. There is a thing.
本発明者らは、上記課題を達成するために鋭意研究をおこなった結果、ＳＵ２トリグリセリドに富み、しかもその内のＵＳＵ含量が特定量以上である液状油脂をＳＵＳに富む油脂に配合すれば、噛み出しのソフトさ、良好な口溶け食感の維持期間を長く保つことのできるチョコレート用油脂を平易な方法にて製造できるという知見を得、本発明を完成するに至った。 As a result of diligent research to achieve the above-mentioned problems, the inventors of the present invention chewed liquid oils and fats rich in SU2 triglycerides and having a USU content exceeding a specific amount in oils rich in SUS. Obtaining the knowledge that the fats and oils for chocolate which can maintain the softness of taking out and the maintenance period of a good mouth melt texture can be produced by a simple method, the present invention has been completed.
即ち、本発明の第一は２０℃において液状又は流動状のチョコレート用食感劣化抑制油脂であって、該油脂中のＳＵ２型トリグリセリド含量が３０重量％以上であり、ＳＵ２中のＵＳＵ型トリグリセリド含量が１５重量％以上である油脂に関するものである。
但し、ＳはＣ１６からＣ２２の飽和脂肪酸。ＵはＣ１６からＣ２２の不飽和脂肪酸である。またＵＳＵは１，３位にＵ、２位にＳが結合したトリグリセリドである。
また本発明の第二は食感劣化抑制油脂中のＳ３型トリグリセリドが３重量％以下、ジグリセリド含量が１０重量％以上であり、該油脂の構成脂肪酸におけるＣ１６からＣ２２の飽和脂肪酸の含量が２０重量％以上、ステアリン酸／パルミチン酸の比が０．４以下である第一の発明の食感劣化抑制油脂に関するものである。
また本発明の第三はＳＵＳに富む油脂に第一の発明又は第二の発明の食感劣化抑制油脂を配合してなるチョコレート用油脂に関するものである。
但し、ＳＵＳは１，３位にＳ、２位にＵが結合したトリグリセリドである。
また本発明の第四はＳＵＳに富む油脂がパーム油由来である第三の発明のチョコレート用油脂に関するものである。
That is, the first aspect of the present invention is a fat or oil-inhibiting texture deterioration-controlling fat / oil for chocolate at 20 ° C., the SU2 type triglyceride content in the fat is 30% by weight or more, and the USU type triglyceride content in SU2. Relates to fats and oils having a content of 15% by weight or more.
However, S is a C16 to C22 saturated fatty acid. U is a C16 to C22 unsaturated fatty acid. USU is a triglyceride in which U is bonded to positions 1 and 3 and S is bonded to position 2.
In the second aspect of the present invention, the S3 type triglyceride in the texture deterioration-preventing oil / fat is 3% by weight or less, the diglyceride content is 10% by weight or more, and the content of saturated fatty acids of C16 to C22 in the constituent fatty acids of the oil / fat is 20%. %, And the ratio of stearic acid / palmitic acid is 0.4 or less.
The third aspect of the present invention relates to a fat and oil for chocolate formed by blending the texture deterioration-preventing fat and oil of the first invention or the second invention with a fat and oil rich in SUS.
However, SUS is a triglyceride in which S is bonded to the 1,3-position and U is bonded to the 2-position.
The fourth aspect of the present invention relates to the fat and oil for chocolate according to the third aspect of the present invention, wherein the fat and oil rich in SUS is derived from palm oil.
本発明によれば、パルミチン酸を多く含み、食感劣化を生じやすい油脂を使用したチョコレートにおいて、噛み出しをソフトにさせるために配合する、室温で液状乃至流動上の油脂の組成をＳＵ２含量及びその内のＵＳＵ含量が特定量以上になるように調整することで、ソフトで良好な口溶け食感の維持期間を長く保つことのできるチョコレートを得ることができる。 According to the present invention, in a chocolate using fats and oils that contain a large amount of palmitic acid and is liable to cause deterioration in texture, the composition of fats and oils that are liquid to fluid at room temperature is blended to soften the bite and the SU2 content and By adjusting the USU content so as to be a specific amount or more, a chocolate that can maintain a soft and good mouth melted texture maintenance period can be obtained.
以下、本発明を具体的に説明する。
本発明における食感劣化抑制油脂はチョコレート用油脂に配合されたうえでチョコレートに使用される。
Hereinafter, the present invention will be specifically described.
The texture deterioration-preventing oil / fat in the present invention is used in chocolate after being blended with the oil / fat for chocolate.
本発明における食感劣化抑制油脂は２０℃において液状又は流動状の油脂組成物である必要がある。２０℃におけるＳＦＣは２５％以下が好ましく、より好ましくは１５％以下、さらに好ましくは１０％以下である。油脂組成物が固形状であったり、２０℃でのＳＦＣが２５％を超えると、ＳＵＳに富む油脂に配合し、チョコレートに使用したとき、噛み出しが硬すぎる。 The texture deterioration-inhibiting oil / fat in the present invention needs to be a liquid or fluid oil / fat composition at 20 ° C. The SFC at 20 ° C. is preferably 25% or less, more preferably 15% or less, and still more preferably 10% or less. If the oil / fat composition is solid or the SFC at 20 ° C. exceeds 25%, it is too hard to chew when blended into a SUS-rich oil and used in chocolate.
本発明における食感劣化抑制油脂は油脂中のＳＵ２型トリグリセリド含量が３０重量％以上である必要がある。また好ましくは３５重量％以上であり、さらに好ましくは４５重量％以上である。油脂中のＳＵ２型トリグリセリド含量が３０重量％未満の場合は相対的にＳ３、Ｓ２Ｕ又はＵ３型トリグリセリド含量が高くなるが、Ｓ３又はＳ２Ｕ型トリグリセリド含量が高くなった場合は、本発明の食感劣化抑制油脂が配合されたチョコレートはかみだしが硬すぎる問題がある。逆にＵ３型トリグリセリド含量が高くなった場合は、食感劣化抑制効果が劣る。 The texture deterioration-preventing oil / fat in the present invention needs to have a SU2-type triglyceride content of 30% by weight or more in the oil / fat. Further, it is preferably 35% by weight or more, and more preferably 45% by weight or more. When the content of SU2 triglyceride in the oil is less than 30% by weight, the content of S3, S2U or U3 triglyceride is relatively high, but when the content of S3 or S2U triglyceride is high, the texture of the present invention is deteriorated. There is a problem that the chocolate blended with the suppression oil is too hard. Conversely, when the U3 type triglyceride content is high, the texture deterioration suppressing effect is poor.
本発明における食感劣化抑制油脂は油脂中のＳＵ２型トリグリセリド中のＵＳＵ型トリグリセリド含量が１５重量％以上である必要がある。ＵＳＵ型トリグリセリド含量が規定量より低いと食感劣化抑制効果が劣る問題がある。 The texture deterioration-preventing oil / fat in the present invention needs to have a USU-type triglyceride content of 15% by weight or more in the SU2-type triglyceride in the oil / fat. If the USU-type triglyceride content is lower than the specified amount, there is a problem that the texture deterioration suppressing effect is inferior.
本発明における食感劣化抑制油脂は油脂中Ｓ３型トリグリセリド含量が３．０重量％以下であることが望ましい。Ｓ３型トリグリセリド含量が３．０重量％を超えると本発明の食感劣化抑制油脂が配合されたチョコレートはかみだしが若干硬すぎる傾向がある。 In the present invention, the texture deterioration-inhibiting oil / fat preferably has an S3-type triglyceride content of 3.0% by weight or less. If the S3 type triglyceride content exceeds 3.0% by weight, the chocolate blended with the texture deterioration-preventing oil of the present invention tends to be slightly harder.
本発明における食感劣化抑制油脂は油脂中のジグリセリド含量が１０重量％以上であることが望ましい。
ジグリセリド含量が１０重量％を超えないと食感劣化抑制効果が若干損なわれる傾向がある。
In the present invention, the texture deterioration-inhibiting oil / fat preferably has a diglyceride content of 10% by weight or more in the oil / fat.
If the diglyceride content does not exceed 10% by weight, the texture deterioration suppressing effect tends to be slightly impaired.
本発明における食感劣化抑制油脂の構成脂肪酸におけるＣ１６からＣ２２の飽和脂肪酸の含量は２０重量％以上が望ましい。飽和脂肪酸の含量が２０重量％未満であると食感劣化抑制効果が若干損なわれる傾向がある。 The content of saturated fatty acids of C16 to C22 in the constituent fatty acids of the texture deterioration-inhibiting oil and fat in the present invention is preferably 20% by weight or more. When the content of the saturated fatty acid is less than 20% by weight, the texture deterioration suppressing effect tends to be slightly impaired.
本発明における食感劣化抑制油脂の構成脂肪酸におけるステアリン酸／パルミチン酸の比は０．４以下が望ましい。ステアリン酸／パルミチン酸の比が０．４を越えると本発明の食感劣化抑制油脂が配合されたチョコレートはかみだしが若干硬すぎる傾向がある。 The ratio of stearic acid / palmitic acid in the constituent fatty acids of the texture deterioration-inhibiting oil and fat in the present invention is preferably 0.4 or less. If the ratio of stearic acid / palmitic acid exceeds 0.4, the chocolate blended with the texture deterioration-inhibiting oil of the present invention tends to be slightly harder.
本発明のチョコレート用油脂はＳＵＳに富む油脂に食感劣化抑制油脂を配合してなる油脂組成物である。食感劣化抑制油脂とＳＵＳに富む油脂の合計量はチョコレート用油脂全体の７０重量％以上であることが好ましく、より好ましくは８０重量％以上であり、更に好ましくは９０〜１００重量％であり、最も好ましくは９５〜１００重量％である。また食感劣化抑制油脂とＳＵＳに富む油脂の重量比（食感劣化抑制油脂／ＳＵＳに富む油脂）が０．１から４．０であることが好ましい。またより好ましくは０．２５から２．０であり、さらに好ましくは０．３５から１．０である。前記重量比が０．１より少ないと食感劣化抑制効果が不十分となり、４．０より多いとチョコレートがやわらかくなりすぎるのでいずれも好ましくない。 The fats and oils for chocolate of this invention are fats and oils compositions formed by mix | blending texture deterioration suppression fats and oils with fats and oils rich in SUS. The total amount of the texture deterioration-preventing oil and fat and SUS-rich oil and fat is preferably 70% by weight or more, more preferably 80% by weight or more, and still more preferably 90 to 100% by weight of the whole fat and oil for chocolate. Most preferably, it is 95-100 weight%. Moreover, it is preferable that the weight ratio (texture deterioration suppression fats and oils / SUS rich fats) of the texture deterioration suppression fats and oils and SUS rich fats is 0.1 to 4.0. More preferably, it is 0.25 to 2.0, and still more preferably 0.35 to 1.0. When the weight ratio is less than 0.1, the texture deterioration suppressing effect is insufficient, and when the weight ratio is more than 4.0, the chocolate becomes too soft.
本発明のチョコレート用油脂には、通常の製菓用途に用いられる着色料、乳化剤、酸化防止剤、香料等の任意成分を適宜添加することができる。これらの添加量は本発明のチョコレート用油脂組成物に対して２０重量％以下、好ましくは１０重量％以下である。
前記乳化剤としては、グリセリン脂肪酸エステル、蔗糖脂肪酸エステル、ソルビタン脂肪酸エステル、グリセリン有機酸脂肪酸エステル、ポリグリセリン脂肪酸エステル、レシチン、等が挙げられる。
Arbitrary components such as colorants, emulsifiers, antioxidants, and fragrances used for normal confectionery use can be appropriately added to the fats and oils for chocolate of the present invention. These addition amount is 20 weight% or less with respect to the fats and oils composition for chocolates of this invention, Preferably it is 10 weight% or less.
Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, and lecithin.
本発明におけるＳＵＳに富む油脂とは、該油脂中４０重量％以上好ましくは５０重量％以上のＳＵＳを含む単独または混合された油脂であって、該Ｓはパルミチン酸又はステアリン酸であるのが良く、該Ｕはオレイン酸であるのがよい。この油脂としては、ココアバター、パーム油、シア脂、イリッペ脂、サル脂等の天然原料及び酵素等を用いたエステル交換技術により合成された油脂、それらの分画油またはそれらの混合油脂等が例示できる。 The oil and fat rich in SUS in the present invention is an oil or fat containing SUS in an amount of 40% by weight or more, preferably 50% by weight or more in the oil or fat, and the S is preferably palmitic acid or stearic acid. , U may be oleic acid. Examples of the fats and oils include cocoa butter, palm oil, shea fat, iripe fat, monkey fat, and other natural raw materials and fats synthesized by transesterification techniques using enzymes, fractionated oils thereof, or mixed fats and oils thereof. It can be illustrated.
パルミチン酸は油脂原料に広く存在しており、特にその含有量の多いパーム油は油脂原料としてその供給量が多く、またその需要も高いものであり、チョコレート用油脂の油脂原料としては欠かすことの出来ないものである。
本発明の食感劣化抑制効果は前記のようなパルミチン酸含有量の高い油脂について効果が生じやすく、ＳＵＳに富む油脂としては、パーム油由来の油脂が好ましい、また特にパーム油中融点画分が好ましい。またこれらパーム油由来の油脂は他のＳＵＳに富む油脂と併用することも出来る。
Palmitic acid is widely present in fats and oils, and especially palm oil, which has a high content, has a large supply amount and high demand as a raw material for fats and oils. It cannot be done.
The texture deterioration suppressing effect of the present invention is likely to be effective for fats and oils having a high palmitic acid content as described above, and as fats and oils rich in SUS, palm oil-derived fats and oils are preferable, and particularly, a palm oil middle melting point fraction is used. preferable. These oils and fats derived from palm oil can be used in combination with other oils and fats rich in SUS.
本発明のチョコレート用油脂は、単独又はココアバターとの併用でチョコレートに使用することができる。なお、ここでいうチョコレートとは、規約（「チョコレート類の表示に関する公正規約」）乃至法規上の規定により限定されるものではなく、スイートチョコレート、ミルクチョコレート、冬季限定チョコレート、フィリングチョコレート含水チョコレート類を包含する。
これらのチョコレートに対し、本発明のチョコレート用油脂を５〜７０重量％、好ましくは１０〜６０重量％、最も好ましくは２０〜５０重量％使用することができる。
The fats and oils for chocolate of the present invention can be used for chocolate alone or in combination with cocoa butter. In addition, chocolate here is not limited by the provisions of the agreement (“Fair Agreement on the Labeling of Chocolates”) or legal regulations. Include.
The fats and oils for chocolate of the present invention can be used in an amount of 5 to 70% by weight, preferably 10 to 60% by weight, and most preferably 20 to 50% by weight based on these chocolates.
本発明における食感劣化抑制油脂の好ましい製造法としては、パーム油及び／又は、パーム分別油に、パーム油の極度硬化油を配合した油脂をエステル交換した後、得られたエステル交換油脂を、溶剤分別、非溶剤分別などの分別方法により、高融点部を除去し、低融点部のＳ３含量を３．０重量％以下に調製することで本発明の食感劣化抑制油脂を得ることが出来る。またパーム油の極度硬化油に代えてシア脂やサル脂などのＳｔＯＯ（但し、Ｓｔ：ステアリン酸、Ｏ：オレイン酸）を主成分とする分別低融点部も同様に利用することができる。また溶剤分別における溶剤にアセトンやエタノールなどの極性溶剤を用いると低融点部にジグリセリドが移行しやすいことで、本発明における食感劣化抑制油脂中のジグリセリド含量が１０重量％以上に調整しやすく特に望ましい。
また前記エステル交換の方法としては、化学的触媒を用いる方法でも良いし、酵素による方法でも良い。化学的触媒としては、例えばナトリウムメチラート等のアルカリ金属触媒が使用でき、酵素としては、例えばアルカリゲネス属（Ａｌｃａｌｉｇｅｎｅｓ）、ペニシリウム属（Ｐｅｎｉｃｉｌｌｉｕｍ）サーモマイセス属（Ｔｈｅｒｍｏｍｙｃｅｓ）等が挙げられる。これらリパーゼは、既知の方法によりイオン交換樹脂や珪藻土などに固定化して用いても良いし、粉末状で用いても良い。
本発明においては、エステル交換により、トリグリセリドの種類が増えることで本発明の食感劣化抑制効果が高まると考えられるので、エステル交換油脂は、ランダムエステル交換油脂であることが望ましい。
As a preferable production method of the texture deterioration-preventing oil and fat in the present invention, the transesterified oil and fat obtained by blending palm oil and / or palm fractionated oil with an extremely hardened oil of palm oil, The high melting point part is removed by a fractionation method such as solvent fractionation and non-solvent fractionation, and the S3 content of the low melting point part is adjusted to 3.0% by weight or less, whereby the texture deterioration-preventing oil / fat of the present invention can be obtained. . Further, instead of the extremely hardened oil of palm oil, a fractional low melting point part mainly composed of StOO (but St: stearic acid, O: oleic acid) such as shea fat and monkey fat can also be used. In addition, when a polar solvent such as acetone or ethanol is used as a solvent in the solvent fractionation, diglyceride easily migrates to the low melting point portion, and thus the diglyceride content in the texture deterioration-inhibiting oil and fat in the present invention is easily adjusted to 10% by weight or more. desirable.
The transesterification method may be a method using a chemical catalyst or an enzyme method. As the chemical catalyst, an alkali metal catalyst such as sodium methylate can be used, and as the enzyme, for example, Alcaligenes, Penicillium, Thermomyces, and the like can be mentioned. These lipases may be used by being immobilized on an ion exchange resin or diatomaceous earth by a known method, or may be used in a powder form.
In the present invention, it is considered that the effect of suppressing the deterioration of the texture of the present invention is enhanced by the increase in the type of triglyceride by transesterification. Therefore, the transesterified fat / oil is desirably a random transesterified fat / oil.
以下に実施例を記載する。 Examples are described below.
（実施例１）パーム油６０重量％とパーム油分別高融点部２０重量％とパーム極度硬化油２０重量％からなる配合油を、ナトリウムメチラートによりランダムエステル交換を行いエステル交換油脂を得た。
このエステル交換油脂をアセトン分別により、高融点部を除去し、分別収率３３％で実施例１の食感劣化抑制油脂を得た。
(Example 1) A blended oil composed of 60% by weight of palm oil, 20% by weight of a palm oil fraction high melting point part and 20% by weight of palm extremely hardened oil was subjected to random transesterification with sodium methylate to obtain a transesterified oil and fat.
This transesterified oil and fat was subjected to acetone fractionation to remove the high melting point portion, and the texture deterioration-preventing oil and fat of Example 1 was obtained with a fractionation yield of 33%.
（実施例２）パームスーパーオレイン（ヨウ素価６７．０）を、ナトリウムメチラートによりランダムエステル交換を行いエステル交換油脂を得た。この油脂を実施例２の食感劣化抑制油脂とした。 (Example 2) Palm super olein (iodine value 67.0) was subjected to random transesterification with sodium methylate to obtain transesterified fats and oils. This oil and fat was used as the texture deterioration-preventing oil and fat of Example 2.
（比較例１）パームスーパーオレイン（ヨウ素価６７．０）を比較例１の油脂とした。 (Comparative Example 1) Palm super olein (iodine value 67.0) was used as the fat and oil of Comparative Example 1.
（比較例２）パームオレイン（ヨウ素価５６）からヘキサン分別により高融点部を除去し、ヨウ素価５５にて比較例２の油脂を得た。 Comparative Example 2 A high melting point portion was removed from palm olein (iodine number 56) by hexane fractionation, and an oil and fat of Comparative Example 2 was obtained with an iodine value of 55.
実施例１，２、比較例１，２の食感劣化抑制油脂のグリセリド組成及び脂肪酸組成を表１に示す。（表中 ＤＧはジグリセリド、Ｓｔ／Ｐ比はステアリン酸／パルミチン酸比、 ％表示は重量％を表す。）
なお各食感劣化抑制油脂の２０℃におけるＳＦＣは実施例１が３．２％、実施例２が１２．５％、比較例１が０％、比較例２が１．８％であり、すべて２０℃において液状又は流動状であった。
Table 1 shows the glyceride composition and fatty acid composition of the texture deterioration-preventing oils and fats of Examples 1 and 2 and Comparative Examples 1 and 2. (In the table, DG represents diglyceride, St / P ratio represents stearic acid / palmitic acid ratio, and% represents weight%.)
In addition, SFC of each texture deterioration-preventing oil and fat at 20 ° C. is 3.2% in Example 1, 12.5% in Example 2, 0% in Comparative Example 1, and 1.8% in Comparative Example 2, It was liquid or fluid at 20 ° C.
表１
（実施例３〜５及び比較例３〜４）
表２に示す如く、実施例１、２及び比較例１、２の油脂をそれぞれ３５重量部とパーム中融点油脂（ヨウ素価３４）を６５重量部を混合し、実施例３、４及び比較例３、４のチョコレート用油脂とした。また実施例１の油脂４０重量部とパーム中融点油脂（ヨウ素価３１．５）６０重量部を混合し実施例５のチョコレート用油脂を得た。
(Examples 3-5 and Comparative Examples 3-4)
As shown in Table 2, 35 parts by weight of each of the fats and oils of Examples 1 and 2 and Comparative Examples 1 and 2 and 65 parts by weight of palm middle melting point fat (iodine value 34) were mixed. Three or four fats and oils for chocolate were used. In addition, 40 parts by weight of the fats and oils of Example 1 and 60 parts by weight of palm middle melting point fats (iodine value 31.5) were mixed to obtain the fats and oils for chocolate of Example 5.
表２
（チョコレートでの評価）
実施例３〜５及び比較例３〜４のチョコレート用油脂をそれぞれ２０．０部、カカオマス１１．６部、全脂粉乳１７．８部、砂糖３５．４部、ココアバター１５．２部、レシチン適量を原料にして定法に従いチョコレート生地を調製した。さらにこのチョコレート生地をテンパリング処理したのち、モールド（型）に入れ、約５℃で３０分冷却した後、モールドより外し、２０℃で１週間熟成（エージング）した後に温度サイクル条件で２日間保存して温度サイクル条件保存の前後でのチョコレートの冷感、口どけなどの食感の変化を評価した。温度サイクル条件は半日で１８℃を５時間、２７℃を５時間保持（温度を１８℃から２７℃に変えるのに１時間、同様に２７℃から１８℃に変えるのに１時間）とした。評価結果を表３に示す。
実施例３及び５、実施例４、比較例３及び４の順にそれぞれの油脂を使用したチョコレートの食感の変化は大きく、商品価値を損ねる傾向が見られた。
すなわち実施例３〜５に配合された実施例１及び２の油脂が共存するパーム中融点油脂の食感劣化抑制油脂として有効に作用していることが示されている。
(Evaluation with chocolate)
20.0 parts of fats and oils for chocolate of Examples 3 to 5 and Comparative Examples 3 to 4, 11.6 parts of cacao mass, 17.8 parts of whole milk powder, 35.4 parts of sugar, 15.2 parts of cocoa butter, lecithin Chocolate dough was prepared according to a conventional method using an appropriate amount as a raw material. The chocolate dough is further tempered, placed in a mold, cooled at about 5 ° C. for 30 minutes, removed from the mold, aged at 20 ° C. for 1 week, and stored for 2 days under temperature cycling conditions. The changes in texture such as cold feeling and mouthfeel of chocolate before and after storage under temperature cycle conditions were evaluated. The temperature cycle conditions were half a day, 18 ° C. for 5 hours, and 27 ° C. held for 5 hours (1 hour to change the temperature from 18 ° C. to 27 ° C., similarly 1 hour to change from 27 ° C. to 18 ° C.). The evaluation results are shown in Table 3.
The change of the texture of the chocolate which uses each fats and oils in order of Example 3 and 5, Example 4, and Comparative example 3 and 4 was large, and the tendency which spoiled commercial value was seen.
In other words, it is shown that the fats and oils of Examples 1 and 2 blended in Examples 3 to 5 are effectively acting as the texture deterioration-inhibiting fats and oils of the middle melting point fats and oils in palm.
表３
本発明はチョコレートに配合することで、経時的な食感の劣化を遅延・抑制させることのできる油脂に関し、特にパルミチン酸を多く含む食感劣化を生じやすいチョコレート用油脂への配合に関する。 The present invention relates to fats and oils capable of delaying and suppressing the deterioration of texture over time by being blended in chocolate, and particularly relates to blending into fats and oils for chocolate that easily cause texture deterioration containing a large amount of palmitic acid.
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