JP2017176016A - Oil and fat composition, and chocolate prepared using the oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat composition that can be used in non-lauric tempered chocolate, and allows the chocolate to excellently melt in the mouth when used therein, and chocolate prepared using the oil and fat composition.SOLUTION: An oil and fat composition has a POP component of 35.0% or more and 45.0% or less and a POO component of 15.0% or more and 30.0% or less, with the total content of the SOS component and POS component of 20.0% or less.SELECTED DRAWING: None

Description

  The present invention relates to an oil and fat composition used for chocolate and a chocolate using the oil and fat composition, and more specifically, an oil and fat composition not containing a lauric oil and fat and a non-laurin temper type chocolate using the oil and fat composition. It is about.

  Conventionally, chocolate has been preferred because it has unique properties at the time of eating derived from cocoa mass and cocoa butter. Pleasant cracking feeling during chewing and melting of the mouth that dissolves rapidly at the mouth temperature have been established as an image, and cocoa butter has been often used as a raw material.

  On the other hand, in recent years, the price of cocoa butter as a raw material has soared and it can no longer be easily blended. In addition, consumer preferences have diversified and attention has been focused on chocolates with various creative ideas. is there. For example, fresh chocolate with fresh cream, sugar-free chocolate that cares about health, and chocolate with a soft texture that is soft and easy to melt, are popular among women mainly in winter. Play a part in.

  Various techniques have been disclosed so far for improving the physical properties and flavor of chocolate.

  For example, Patent Document 1 includes 25 to 50% of lauric acid and 5 to 30% of SOS type triglyceride (S: saturated fatty acid, O: oleic acid) in which saturated fatty acid is a saturated fatty acid having 16 or more carbon atoms. There is disclosed a method for producing chocolate using a vegetable oil and fat having a St / P ratio (St: stearic acid, P: palmitic acid) of 2 or more and a lipophilic sorbitan fatty acid ester.

  Moreover, in patent document 2, the manufacturing method of the chocolate which uses cacao butter, a palm intermediate melting point fraction, and a lauric oil and fat together is disclosed.

  Furthermore, in Patent Document 3, a triglyceride composition containing oleoyl dipalmitin (P2O) is obtained, which can obtain a chocolate in which the occurrence of bloom over time is suppressed while maintaining softness of biting and good mouthfeel. Adjusted hard butter is disclosed.

  Patent Document 4 discloses a novel chocolate that is semi-solid at room temperature but can be distributed at room temperature and solidified in a freezer and eaten, and is a lauric oil and fat. Is described.

Japanese Patent Laid-Open No. 9-217171 JP 2008-271885 JP JP 2014-117257 A JP-A-8-89173

As described above, a method for improving the physical properties and flavor of chocolate is disclosed, but Patent Document 2 is intended to improve the cacao flavor by containing a large amount of cacao butter and is hard to the mouth. there were. Patent Document 3 is a hard butter improved for the purpose of suppressing bloom over time, and requires further improvement in texture.
Moreover, although patent document 1 and patent document 4 have described the chocolate from which characteristic food texture is acquired, the lauric fats and oils are used. Chocolates using lauric fats and oils have a problem in flavor reduction during storage, and in order to improve versatility, chocolates that do not contain lauric fats and oils are desired.

  Therefore, the object of the present invention is to provide an oil composition that can be used for non-laurin temper type chocolate, and when used in chocolate, a good lip is obtained, and a chocolate using the oil composition. It is in.

  As a result of intensive studies on the above problems, the present inventors can solve the above problems by adjusting the total amount of the POP component and the POO component, and the SOS component and the POS component in the triglycerides in the fats and oils to be used. The present invention was completed.

That is, the present invention
(1) An oil and fat composition containing a POP component of 35.0% to 45.0% and a POO component of 15.0% to 30.0%, wherein the total amount of the SOS component and the POS component is 20.0% or less,
Where P: palmitic acid O: oleic acid S: stearic acid,
(2) The oil and fat composition according to (1), wherein the POO component is 18.0% or more,
(3) The oil and fat composition according to (1), wherein the POO component is 20.0% or more,
(4) Chocolate using 20.0 to 80.0% by weight of the oil or fat composition according to any one of (1) to (3),
(5) A method for producing an oil / fat composition according to (1), characterized in that it comprises a palm oil fractionated oil having a POP component of 60% or more and palm olein having an iodine value of 65 or more,
(6) The fat and oil composition according to (5), wherein the blending amount of the palm oil fraction oil having a POP component of 60% or more is 40% to 60% and the blending amount of palm olein having an iodine value of 65 or more is 40% to 60%. Manufacturing method,
It is.

  INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an oil / fat composition that can be used for non-laurin temper type chocolate and that can be used for chocolate, and a chocolate using the oil / fat composition.

  Hereinafter, the present invention will be specifically described.

  The oil and fat composition of the present invention contains 35.0% or more and 45.0% or less of the POP component. In order to adjust the POP component within the above-described range, it is preferable to use an oil containing the POP component at a high concentration. The palm fraction oil obtained by fractionating palm oil in two stages and having an iodine value of 34 and a melting point of 29 to 31 ° C. can be exemplified. The fractionation method may be solvent fractionation using an organic solvent, dry fractionation without using a solvent, or a combination of solvent fractionation and dry fractionation.

  The oil and fat composition of the present invention contains 15.0% or more of the POO component. In order to adjust the POO component within the above-described range, it is preferable to use an oil containing the POO component at a high concentration. The palm olein which is a low melting-point part obtained by fractionating palm oil can be illustrated.

The oil and fat composition of the present invention is an oil and fat composition containing a POP component of 35.0% to 45.0% and a POO component of 15.0% to 30.0%, and the total amount of the SOS component and the POS component is 20.0% or less. The chocolate using such an oil and fat composition has a characteristic texture that it is soft to bite, has a good mouthfeel, has a fast onset of flavor, feels slippery and feels fresh. can get.
If the POP component is less than 35.0%, the shape retention of chocolate may be inferior. On the other hand, if the POP component exceeds 45.0%, the texture of chocolate may become hard, which is not preferable.
If the POO component is less than 15.0%, chocolate having a characteristic texture such as mouthfeel, expression of flavor, freshness, etc. may not be obtained. Further, if it exceeds 30.0%, the shape retention of chocolate may be inferior, which is not preferable.
When the total amount of the SOS component and the POS component exceeds 20.0%, it is not preferable because the biting may become hard or the mouth may be unsatisfactory.

  In the oil and fat composition of the present invention, the POO component is preferably 18.0% or more, more preferably 20.0% or more. By making a POO component into the said range, the food texture of chocolate which is aimed at by this invention can be improved.

  In the oil and fat composition of the present invention, the total amount of the SOS component and the POS component is preferably 15.0% or less, more preferably 10.0% or less and the POS component is 5.0% or less.

  The oil and fat composition of the present invention can be obtained by adjusting to the above-described composition, but a preferable production method is to blend palm oil fractionated oil having a POP component of 60% or more and palm olein having an iodine value of 65 or more. . More preferably, the blending amount of palm oil fractionated oil having a POP component of 60% or more is 40% to 60%, and the blending amount of palm olein having an iodine value of 65 or more is 40% to 60%.

  Moreover, arbitrary components, such as a coloring agent, an emulsifier, antioxidant, a fragrance | flavor, etc. which are used for the normal confectionery use can be suitably added to the oil-fat composition of this invention. These addition amounts are 20 weight% or less with respect to an oil-fat composition, Preferably they are 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.

  The chocolate of this invention uses the oil-fat composition of this invention for some or all of the fats and oils contained in chocolate. Here, the chocolate using the oil and fat composition of the present invention is excellent in good lip while maintaining the softness of biting, but the amount of the oil and fat composition used in the chocolate of the present invention is preferably Is 20.0 to 80.0% by weight, more preferably 30.0 to 70.0% by weight, and still more preferably 40.0 to 60.0% by weight in the fats and oils contained in chocolate.

  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. A cocoa component (cocoa mass, cocoa powder, etc.), a dairy product, a fragrance, an emulsifier, etc. are added, and it is manufactured through chocolate manufacturing processes (mixing process, atomization process, kneading process, cooling process, etc.). Moreover, the chocolate in this invention contains white chocolate and color chocolate other than dark chocolate and milk chocolate.

  Antioxidants such as tocopherols, organic acids, ascorbyl palmitate, and catechin can be added to the oil and fat composition of the present invention in order to improve oxidation stability and heat stability.

  EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated in detail, the spirit of this invention is not limited to a following example. In the examples, “%” and “parts” mean weight basis.

(Oil A)
As fat / oil A, palm oil was fractionated and fat / oil with concentrated POP components was used. The analytical values are shown in Table 1.

(Oil B)
As fats and oils B, palm olein having an iodine value of 68, which is a low melting point portion obtained by separating palm oil, was used. The analytical values are shown in Table 1.

(Oil C)
As the fat and oil C, palm olein having an iodine value of 57, which is a low melting point portion obtained by separating palm oil, was used. The analytical values are shown in Table 1.

(Oil D)
As fats and oils D, palm oil middle melting point fats and oils were used. The analytical values are shown in Table 1.

(Oil E)
As the fat and oil E, palm oil was fractionated and the fat and oil in which the POP component was concentrated was used. The analytical values are shown in Table 1.

(Method for measuring triglyceride composition)
Measurement was performed by high performance liquid chromatography analysis. The measurement conditions were (column; ODS, eluent: acetone / acetonitrile = 80/20, liquid volume: 0.9 ml / min, column temperature; 25 ° C., detector; differential refractometer).
In addition, the highly polar triglyceride component that was difficult to identify because of its low content was determined as the total amount of the liquid oil component according to the detection time. In Table 1, only the main triglyceride components contained in fats and oils A to E are listed.
In the table, P: palmitic acid O: oleic acid S: stearic acid L: linoleic acid.

  Oils and fats A to E described in Table 1 were blended to prepare an oil and fat composition. The blending ratio is shown in Table 2. Table 3 shows the triglyceride composition after blending.

  Chocolate was produced according to the preparation method of the following chocolate using the produced oil-fat composition. The prepared chocolate was evaluated according to the following chocolate evaluation method and chocolate flavor test evaluation criteria. The evaluation results are shown in Table 4.

(Chocolate production method)
15 parts of whole milk powder, 30 parts of sugar, 5 parts of cacao butter, 24 parts of cacao mass and 15 parts of the prepared fat composition were mixed with a mixer to prepare dough (mixing). This was passed through a refiner and the particle size was adjusted to 20 micrometers (atomization). The obtained flakes were conched (kneading). In the final stage of conching, 10 parts of an oil / fat composition, 0.5 part of lecithin and 0.05 part of vanillin were added to prepare a chocolate containing 38.6% cocoa butter in the oil.

(Evaluation method of chocolate)
From the temperature (50 ° C.) at which the fats and oils are melted in the chocolate produced as described above, the product temperature is adjusted to 31 ° C., and the seed agent (made by Fuji Oil Co., Ltd./trade name “Choco Seed A”) is added thereto. 0.2 parts were added to the chocolate and tempered, then poured into a mold and cooled and solidified at 10 ° C. The solidified chocolate was subjected to a flavor confirmation test according to the following criteria.

(Chocolate flavor confirmation test standard)
The flavor of the chocolate was evaluated by five panelists with respect to the evaluation items, melting mouth, freshness, and expression of flavor. The results are shown in Table 4.
(Evaluation criteria)
Biting: Soft ◎>○>△> × Hard mouth melting: Good ◎>○>△> × Poor freshness: Feeling slipping in the mouth ◎>○>△> × Expressing flavor without feeling change with normal chocolate : Fast to taste taste ◎ ＞ ○ ＞ △ ＞ × It takes time to taste after putting it in the mouth (overall evaluation)
Comprehensive judgment was performed according to the following criteria. An overall rating of 3 or higher was accepted.
5: Very good 4: Good 3: Somewhat good 2: Somewhat bad 1: Bad

(Consideration of Table 4)
In Examples 1 to 6, compared to the comparative example, the bitterness of the chocolate is softer, the mouth feels good, the flavor is quickly expressed, the mouth feels slipping, and the mouthfeel has a characteristic texture. Obtained.
In Example 1, Example 2, and Example 6, better chocolate was obtained in all evaluation items.
Comparative Examples 1 to 4 were chocolates that were hard to bite, slow in flavor expression, and did not have a characteristic texture as in the examples.

  According to the present invention, when used for a non-laurin temper type chocolate, an oil / fat composition capable of obtaining a good mouthfeel and a chocolate using the oil / fat composition can be provided.

Claims (6)

An oil and fat composition comprising a POP component of 35.0% to 45.0% and a POO component of 15.0% to 30.0%, wherein the total amount of the SOS component and the POS component is 20.0% or less.
However, P: palmitic acid O: oleic acid S: stearic acid.   The fat and oil composition according to claim 1, wherein the POO component is 18.0% or more.   The fat and oil composition according to claim 1, wherein the POO component is 20.0% or more.   The chocolate which used 20.0-80.0 weight% of the oil-fat composition of any one of Claims 1-3.   The method for producing an oil-and-fat composition according to claim 1, wherein a palm oil fractionated oil having a POP component of 60% or more and a palm olein having an iodine value of 65 or more are blended.   6. The oil and fat composition according to claim 5, wherein the blending amount of palm oil fractional oil having a POP component of 60% or more is 40% to 60%, and the blending amount of palm olein having an iodine value of 65 or more is 40% to 60%. Manufacturing method.