JP2017176029A - Oil and fat composition excellent in low temperature bloom resistance - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide chocolates suppressing low temperature fat bloom deposited on a chocolate surface when a composite confectionery combined with the chocolates is stored at low temperature for long time, and a tempering type hard butter oil and fat composition capable of being used for the chocolates.SOLUTION: A composite confectionery is obtained by using chocolates containing 25.0 to 40.0 wt.% of a tempering type hard butter oil and fat composition containing cacao mass of 10.0 wt.% or more, milk fat of 4.0 to 10.0 wt.% and BOB (1,3-dibehenoyl-2-oleyl glyceride) of 0.3 to 3.0 wt.% in a chocolate raw material and having oil content of the chocolate of 30.0 to 55.0 wt.%.SELECTED DRAWING: None

Description

  The present invention relates to a tempering type hard butter fat composition capable of suppressing low-temperature fat bloom generated on the chocolate surface due to fat transfer in a specific triacylglycerol composition in a composite confectionery combining chocolate and a fat food material. .

  For a long time, not only oily food ingredients such as chocolates, baked confectionery, snacks, oil confectionery, cakes, creams, candy, fillings, nut pastes, but also these ingredients and chocolates. The combined confectionery is a popular product, but when combined with baked confectionery, there is a problem that fat bloom occurs on the chocolate surface when stored at low temperatures. Chocolate is originally made from cocoa butter, but the price and supply of cocoa butter are unstable, so many varieties of cocoa butter substitute fat products with similar chemical compositions have been developed so far. ing. Many confectionery manufacturers use cocoa butter substitute fat instead of cocoa butter for tempering type fats and oils in terms of price and supply. However, when conventional cocoa butter substitute fats are used for producing composite confectionery, particularly when stored at low temperatures in summer, fat fat spreads on the chocolate surface and impairs the product value.

  In the case of composite confectionery, the cause is that the liquid oil component contained in the baked confectionery or the like moves to the chocolate portion and is pushed out to the surface in order to balance the difference in the liquid oil portion between the baked confectionery and the chocolate. As the temperature drops, the S2U (POP) component in the liquid oil transferred to the surface crystallizes, and the coarsening of the crystals progresses to visualize it as a low-temperature fat bloom.

  As a method for imparting low-temperature bloom resistance so far, an inhibitor (Patent Document 1) containing trisaturated triacylglycerol composed of a saturated fatty acid having 20 or more carbon atoms as an active ingredient, and oil and fat that are liquid at 26 ° C. from 10.0 to Oil composition containing 60.0% by weight (Patent Document 2), method of using an oil composition containing a specific emulsifier (Patent Document 3), 15.0-70.0% by weight of saturated fatty acid having 20 to 24 carbon atoms, carbon number Oil and fat composition containing 20.0 to 60.0% by weight of 16 to 22 unsaturated fatty acids (Patent Document 4), in addition to the composition mainly composed of SUS, the total of behenic acid, lignoceric acid, serotic acid and arachidic acid is 4.00 Examples thereof include a fat composition (Patent Document 5) that is less than% by weight, a method of adding 2.0 to 7.0% by weight of BOB-containing fat and oil in a chocolate raw material (Patent Document 6), and the like. Moreover, although not aiming at low temperature bloom tolerance provision, the chocolate manufacturing method which adds 0.01 to 5.00 weight% of BOB (1, 3- dibehenoyl-2-oleyl glyceride) in the chocolate raw material is also disclosed. (Patent Document 7)

  However, the description in Patent Document 1 affects the mouthfeel because of the addition of a high melting point component. The description of Patent Document 2 has a problem that the heat resistance in the range of 25 ° C. to 30 ° C. decreases. The description in Patent Document 3 has a negative aspect that the change in flavor and cost increase. Patent Documents 4 to 5 are said to have an effect on bloom resistance at a medium temperature of 20 ° C. or higher to a high temperature of 32 ° C. In patent document 6, since there is much addition amount of BOB containing fats and oils, it becomes a large cost and cost effectiveness is low. Patent Document 7 is intended to suppress the deterioration of the texture of chocolate by suppressing the crystal transition from β-V type to β-VI type in cacao butter using BOB as an active ingredient. There is no mention about.

JP2011-182732 WO2013 / 065726 International Publication Pamphlet JP 2001-029014 A JP-A-62-210949 JP-A-62-134043 JP 7-264983 A JP 2009-247293 A

  As described above, the conventionally proposed low temperature bloom resistance imparting method has problems in terms of mouthfeel, heat resistance, flavor reduction and cost, and there is a low temperature bloom resistance imparting method that can solve such problems. It was left as an issue. This invention suppresses the fat and oil transfer in the composite confectionery combining the fat and oily food material and the chocolate, and is caused by the fat and oil coarse crystals precipitated on the chocolate surface by the fat and oil transfer when stored at a low temperature of 15 to 20 ° C. An object of the present invention is to provide a chocolate without the above-mentioned problems while suppressing low-temperature fat bloom.

  As a result of intensive research on the above problems, the inventor of the present invention, in the tempering type hard butter fat composition, the proportion of the BOB-containing fat in the chocolate raw material, the SU2 + U3 content of the fat composition, StOSt / The present invention was completed by finding that the POP ratio, StStSt content, SUS content, and composition adjustment of the above five items are extremely important.

That is, the present invention
(1) Tempering type hard butter fat composition containing 10.0% by weight or more of cocoa mass, 4.0 to 10.0% by weight of milk fat and 0.3 to 3.0% by weight of BOB (1,3-dibehenoyl-2-oleylglyceride) in chocolate raw material 25.0 to 40.0% by weight of a product, and the chocolate oil content is 30.0 to 55.0% by weight,
(2)
The chocolates according to claim 1, wherein the tempering type hard butter oil composition has a BOB content of 0.3 to 2.0% by weight,
(3)
Tempering type hard butter fat composition in chocolate raw material contains SUS type triglyceride 45.0-85.0% by weight, SU2 type triglyceride and U3 type triglyceride total contains 10.0-30.0% by weight, and StStSt contains 0.10-2.00% by weight (1) or tempering type hard butter oil composition according to (2), (S: saturated fatty acid having 16 to 18 carbon atoms, U: unsaturated fatty acid having 18 carbon atoms, St: stearic acid)
(4)
(3) a tempering type hard butter oil composition having a SUS type triglyceride content of 65.0 to 85.0% by weight,
(5)
(3) Tempering type hard butter oil composition according to (3) 3 or (4), wherein the mass ratio of StOSt content to POP content in SUS type triglyceride is 0.50 to 3.00, (St: stearic acid, O: oleic acid, P: Palmitic acid)
(6)
The tempering type hard butter oil composition according to (3) or (4), wherein the mass ratio of StOSt content to POP content in the SUS type triglyceride is 0.50 to 2.00,
(7)
The tempering type hard butter fat composition according to any one of (4) to (6), wherein the total of SU2 type triglyceride and U3 type triglyceride is 17.0 to 20.0% by weight,
(8)
The tempering type hard butter fat composition according to any one of (3) to (7), wherein SFC (solid fat content) of the fat is in the range of 70 to 85% at 10 ° C,
(9)
The tempering type hard butter fat composition according to any one of (3) to (8), wherein the iodine value is in the range of 35 to 42,
It is about.

  According to the present invention, fat and oil migration in a composite confectionery combining an oily food material and chocolates is suppressed, and when stored at a low temperature of 15 ° C. to 20 ° C., it is caused by fat and oil coarse crystals that are precipitated on the chocolate surface by fat and oil migration. While suppressing low-temperature fat bloom, it is possible to provide chocolates that have good mouthfeel, heat resistance, and flavor and can be produced at a relatively low cost, and a tempering type hard butter fat composition for the chocolates.

  Hereinafter, the present invention will be specifically described.

(Measuring method)
The triacylglycerol content in the oil and fat composition of the present invention can be measured and determined by high performance liquid chromatographic analysis. The measurement conditions of the high performance liquid chromatographic analysis were as follows: column; ODS, eluent: acetone / acetonitrile = 80/20, liquid volume: 0.9 ml / min, column temperature: 25 ° C., detector: differential refractometer. As SFC measurement conditions, the sample oil and fat is completely melted, and the value measured by aging at 26 ° C for 40 hours according to IUPAC.2 150 “SOLTID CONTENT DETERMINATI ON INFATS BY NMR” is used. The iodine value was measured according to the standard method for analyzing fats and oils; The measured value is a converted value.

  The chocolate of the present invention is a tempering type containing 10.0% by weight or more of cacao mass, 4.0 to 10.0% by weight of milk fat and 0.3 to 3.0% by weight of BOB (1,3-dibehenoyl-2-oleylglyceride) in the chocolate raw material. The hard butter fat composition contains 25.0 to 40.0 wt%, and the oil content of the chocolate is 30.0 to 55.0 wt%. When the content of cacao mass is 10.0% by weight, the chocolate flavor of chocolates tends to be poor. If the milk fat is less than 4.0% by weight, the low-temperature bloom resistance of chocolates tends to decrease. Conversely, if it exceeds 10.0% by weight, the snapping properties and heat resistance of chocolates tend to be reduced. When the tempering type hard butter oil composition is less than 25.0% by weight, the low temperature bloom resistance of chocolates tends to be lowered. On the other hand, if it exceeds 40.0% by weight, the oil content of chocolate becomes too high, resulting in a slightly oily texture. When the oil content of the chocolate is less than 30.0% by weight, the smooth texture of the chocolates tends to be lowered, and the texture tends to be slightly crunchy. On the other hand, if it exceeds 55.0% by weight, the texture becomes slightly oily.

  The chocolates of the present invention contain BOB in an amount of 0.30 to 3.0% by weight, preferably 0.30 to 2.0% by weight, in the tempering type hard butter fat composition. If it is less than 0.30% by weight, the low temperature bloom resistance of chocolates decreases, which is not preferable. On the other hand, when the content is higher than 3.0% by weight, the tempering property of the chocolate tends to be lowered because the crystallization of the StOSt component which is the main crystal component is inhibited, and the snapping property and heat resistance of the chocolates tend to be lowered. .

  The tempering type hard butter fat composition of the present invention contains 45.0 to 85.0% by weight of SUS type triglyceride, 10.0 to 30.0% by weight of the total of SU2 type triglyceride and U3 type triglyceride, and 0.10 to 2.00% by weight of StStSt. It is characterized by that.

  The SUS type triglyceride content is more preferably 65.0 to 85.0% by weight. When the SUS content is lower than 45.0% by weight, the releasability of the solidified chocolate from the mold is deteriorated and the gloss of the chocolate surface is reduced. If the SUS content is higher than 85.0% by weight, the chocolate becomes hard, and the texture of the chocolate and the quality of the mouthfeel are impaired.

  The total of the SU2 type triglyceride and the U3 type triglyceride is more preferably 17.0 to 20.0% by weight. If it is lower than 10.0% by weight, the oil and fat transfer between the baked confectionery and the like and the chocolate becomes large, and the low temperature bloom resistance of the chocolate is lowered, which is not preferable. Moreover, when higher than 30.0 weight%, since the heat resistance of chocolate falls, it is unpreferable.

  The StStSt content is 0.30 to 3.00% by weight, more preferably 0.30 to 1.00% by weight. . When the content of StStSt is lower than 0.30% by weight, the SFC (solid fat content) of the oil and fat is lowered and softened, which is not preferable. When the content of StStSt is higher than 3.00% by weight, the viscosity during tempering of chocolate increases, which is not preferable.

  The mass ratio of the StOSt content and the POP content in the SUS type triglyceride contained in the tempering type hard butter oil composition of the present invention is preferably 0.50 to 3.00, more preferably 0.50 to 2.00. When the mass ratio is lower than 0.50, crystal coarsening progresses rapidly at low temperatures, and the low temperature bloom resistance of chocolate tends to decrease. When the mass ratio is higher than 3.00, the change in hardness due to aging becomes large, the texture of chocolate becomes hard, and the mouthfeel tends to decrease.

  The SFC (solid fat content) of the tempering type hard butter fat composition of the present invention is preferably 70 to 85% at 10 ° C, more preferably 70 to 80% at 10 ° C. If the SFC is lower than 70% at 10 ° C, when eating chocolate, the bite (snap) and sharp mouthfeel tend to decrease. If the SFC is higher than 85% at 10 ° C, the chocolate is too hard and the mouthfeel is poor, and the flavor of the chocolate is reduced.

  The iodine value of the tempering type hard butter fat composition of the invention is in the range of 35 to 42, preferably 37 to 40. If the iodine value is lower than 35, the chocolate tends to become unsatisfactory due to an increase in the melting point. When the iodine value is higher than 42, the chocolate is softened due to the influence of the lowering of the melting point, and the heat resistance tends to be lowered.

  As the StOSt fat to be blended in the oil and fat composition of the present invention, natural raw materials such as monkey fat, shea fat, iripe fat and alambrackia fat or fractionated oils thereof may be used. Of fats and oils by enzymes that are composed of fats and oils (triacylglycerol) rich in oleic acid, saturated fatty acids or saturated fatty acid esters having 18 carbon atoms, and that the acid value of the reaction substrate is 8 to 30 It is produced from the 1,3-position specific transesterification method. For StOSt fat, two types of (1) type and low (2) type having high StOSt content in triacylglycerol can be used. The StOSt content of type (1) is preferably 60.0-80.0% by weight, more preferably 65.0-75.0% by weight. The (2) type StOSt content is preferably 30.0 to 50.0% by weight, more preferably 35.0 to 45.0% by weight.

  In the oil and fat composition of the present invention, the total amount of the above StOSt fats (1) and (2) is preferably 30.0 to 80.0% by weight, more preferably 40.0 to 70.0% by weight.

  The POP-rich oil and fat blended in the oil and fat composition of the present invention preferably uses a palm fractionation middle melting point part having an iodine value of 30 to 40, more preferably a palm fractionation middle melting point part having an iodine value of 30 to 35.

  The fractionation method is not particularly limited, but can be performed by solvent fractionation, dry fractionation, emulsification fractionation, etc., and in particular, fractionation can be efficiently performed by solvent fractionation.

  In general, the solvent fractionation is carried out while stirring the solvent (acetone, hexane, etc.) and the fractionated raw oil and fat, and after crystal precipitation, it is fractionated into a high melting point part and a low melting point part by filtration. The cooling temperature depends on the required quality. The blending amount of the palm fractionation middle melting point part having an iodine value of 30 to 40 obtained by performing such fractionation in two stages is 10.0 to 50.0% by weight, preferably 20.0 to 40.0% by weight.

  Furthermore, a BOB-containing fat (hereinafter referred to as BOB fat) is combined.

  The above fat composition hydrolyzes 45.0 wt% highly hardened oil of erucic acid rapeseed oil containing unsaturated fatty acids having 22 carbon atoms, and after esterification, the resulting fatty acid ethyl ester is rectified, A composition containing 97.9% by weight of a saturated fatty acid ester having 20 to 24 carbon atoms was obtained. 70 parts of this fatty acid ester is mixed with 30 parts of high oleic sunflower oil and transesterified using an enzyme agent that acts selectively at the 1-3 position to obtain a reaction oil having an iodine value of 45. The reaction oil was further fractionated with a solvent, and the high melting point portion was fractionated. As a result, the yield was 57.6%. The fatty acid composition of the oil was measured. The results are shown in Table 1. The blending amount of the BOB fat having this composition is 0.50 to 5.00% by weight, preferably 0.50 to 3.50% by weight. The BOB weight% was 60 weight%.

Table 1 Fatty acid composition (unit:%)

  Chocolates in the present invention are not only chocolates and semi-chocolates stipulated 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 compounding quantity at the time of using the oil-fat composition of this invention for chocolate is 5-30 weight part with respect to 100 weight part of all the mixing components of chocolate, Preferably it is 10-15 weight part.

  Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples. In the table, “%” means “% by weight”.

<Examination 1>
StOSt fat (1) (StOSt content 70%), (2) (StOSt content 40%), POP fat (middle melting point of palm fraction: POP content 71%), BOB fat (BOB) 60%), refined low melting palm oil (Fuji Oil Co., Ltd., trade name: Palm Ace 10, melting point 10 ° C or less), refined palm oil (Fuji Oil Co., Ltd., trade name: Refined Palm) Oil, melting point 37 ° C.), palm stearin (iodine number 43), and palm olein (iodine number 57) were also used and adjusted at the ratios shown in Table 2.

Table 2 Oils and fats (unit:%)

<Examination 2>
The analysis of the oil and fat composition (triacylglycerol) and the oil and fat physical properties (iodine number, SFC) of Examples 1 to 4 and Comparative Examples 1 to 4 described in Table 2 was performed, and Table 3 shows the results. The triacylglycerol content was analyzed by a high performance liquid chromatograph. The measurement conditions are as follows. Detector: differential refractometer, column: ODS, liquid volume: 0.9 ml / min, eluent: acetone / acetonitrile = 80/20, column temperature: 25 ° C. The SFC measurement was performed by completely thawing the sample fat and oil and then aging it at 26 ° C. for 40 hours according to IUPAC.2 150 “SOLTID CONTENTDETERMINATI ON IN FATS BY NMR”. The iodine value was measured in accordance with the standard fat analysis method;

注）(2)〜(6)（％） Table 3 Oil composition (unit:%)

Note) (2) to (6) (%)

<Examination 3>
Next, in accordance with the formulation shown in Table 4, mixing, rolling, refining, and conching were performed according to a conventional method to prepare chocolate. The oil and fat compositions of Examples 1 to 4 and Comparative Examples 1 to 4 were used for the oil and fat composition.

Table 4 Chocolate formulation (unit:%)

<Examination 4>
Using a commercially available baked confectionery, the above-described blended chocolate was coated and stored. The shape of the baked confectionery, which is a commercial product, is a rod-shaped type having a diameter of about 2 mm and a length of about 11 cm.

  The raw material names of commercial baked goods are wheat flour, vegetable oil, shortening, sugar, dried potato, sake lees, yeast, wheat protein, salt, fructose glucose liquid sugar, malt extract consomy seasoning, dextrin, yeast extract, seasoning (amino acid) Etc.), a fragrance, and a raw material (including some emulsifiers).

  First, the chocolate was dissolved in a 50 ° C. hot water bath, the temperature was adjusted, and tempering was performed using a seed agent “Choco Seed A” (Fuji Oil Co., Ltd.). The component of the seed agent is a shortened oil containing 15% StOSt stabilized crystals. Add 0.2% of this seed agent to chocolate and perform tempering treatment. After about 2/3 of the whole baked confectionery is coated, solidify at 20 ° C for 15 minutes, then to 20 ° C. Used in each test after aging for 7 days.

  With each test, (1) low temperature bloom resistance, (2) constant temperature bloom resistance, (3) cycle temperature bloom resistance, (4) heat resistance, the above four tests were performed.

  Detailed conditions of each test are shown.

  (1) Bloom resistance at low temperature of 15 ℃. (2) Bloom resistance at 25 ° C. (3) Bloom resistance under 20 ° C to 30 ° C cycle (temperature holding time is 11 hours and 30 minutes each) (4) Heat resistance when stored at 30 ° C temperature for 40 hours is packed with 10 samples in a bag Check if the chocolate parts stick together.

  In (1), after storage for 12 weeks. In (2), after storage for 8 weeks. In (3), after storage for 10 weeks. In (4), the evaluation results of each bloom resistance after storage for 40 hours are shown in Table 6.

注）(1)(2)(3)の評価基準
◎：白色化の発生が無く、艶感も残っている。
○：白色化の発生は無いが、艶感が残っていない。
△：白色化が僅かに発生している。
×：白色化が激しく出現している。
注）(4)の評価基準
◎：くっつきが全くない。（0本）
○：僅かにくっつきが認められる。（2本）
△：半分以上のくっつきが認められる。（5本）
×：全てにくっつきが認められる。（10本） Table 5 Results of bloom resistance and heat resistance

Note) Evaluation criteria (1), (2), and (3): No whitening occurs and glossiness remains.
○: Whitening does not occur, but glossiness does not remain.
(Triangle | delta): Whitening has generate | occur | produced slightly.
X: Whitening appears intensely.
Note) Evaluation criteria (4) A: There is no sticking. (0)
○: Slight sticking is recognized. (Two)
Δ: Adhering more than half is recognized. (5)
X: Sticking is recognized in all. (Ten)

  As is apparent from the results in Table 5, when chocolate prepared with the oil composition used in Examples 1 to 4 was used, the occurrence of low-temperature bloom due to whitening of the composite confectionery chocolate surface at 15 ° C. for 12 weeks I was not able to admit. In addition, heat resistance in the 30 ° C. region is also maintained. Moreover, all the mouths of Examples 1 to 4 were good. On the other hand, in Example 5 and Example 6 in which the SUS content is slightly low, the heat resistance tends to be low, and the bloom resistance under a cycle of 20 ° C. to 30 ° C. is also slightly weak. In Comparative Example 1 containing no BOB, the low-temperature bloom resistance was poor, and in Comparative Example 2 having a high BOB content, the bloom resistance at a low temperature of 15 ° C. was poor.

  According to the present invention, chocolate that can be produced at a relatively low cost while suppressing low-temperature fat bloom caused by fat and oil coarse crystals precipitated on the chocolate surface due to fat and oil transfer, and having good mouthfeel, heat resistance and flavor, and the chocolate A tempering-type hard butter oil composition can be provided.

Claims (9)

  Tempering type hard butter fat containing cocoa mass of 10.0% by weight or more, 4.0 to 10.0% by weight of milk fat and 0.3 to 3.0% by weight of BOB (1,3-dibehenoyl-2-oleylglyceride) in chocolate raw material Chocolates containing 25.0 to 40.0% by weight of the composition and having a chocolate oil content of 30.0 to 55.0% by weight.   2. The chocolate according to claim 1, wherein the tempering type hard butter fat composition has a BOB content of 0.3 to 2.0% by weight.   Tempering type hard butter fat composition in chocolate raw material contains SUS type triglyceride 45.0-85.0% by weight, SU2 type triglyceride and U3 type triglyceride total contains 10.0-30.0% by weight, and StStSt contains 0.10-2.00% by weight The tempering type hard butter oil composition according to claim 1 or 2. (S: saturated fatty acid having 16 to 18 carbon atoms, U: unsaturated fatty acid having 18 carbon atoms, St: stearic acid)   The tempering type hard butter oil composition according to claim 3, wherein the SUS type triglyceride content is 65.0 to 85.0% by weight.   The tempering type hard butter oil composition according to claim 3 or 4, wherein the mass ratio of StOSt content to POP content in the SUS type triglyceride is 0.50 to 3.00. (St: stearic acid, O: oleic acid, P: palmitic acid)   The tempering type hard butter fat composition according to claim 3 or 4, wherein the mass ratio of StOSt content to POP content in the SUS type triglyceride is 0.50 to 2.00.   The tempering type hard butter oil composition according to any one of claims 4 to 6, wherein the total of SU2 type triglyceride and U3 type triglyceride is 17.0 to 20.0% by weight.   The tempering type hard butter fat composition according to any one of claims 3 to 7, wherein an SFC (solid fat content) of the fat is in a range of 70 to 85% at 10 ° C.   The tempering type hard butter fat composition according to any one of claims 3 to 8, wherein the iodine value is in a range of 35 to 42.