JP2018057312A - Hard butter - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide chocolate mainly containing symmetric triglyceride, suppressing bloom even when POSt type triglyceride is less and having good biting.SOLUTION: The problem is solved by hard butter containing SUS type triglyceride of 40 to 90 mass% and SSS type triglyceride of 1 to 5 mass%, with percentage of the StStSt type triglyceride in the SSS type triglyceride of 5 to 65 mass%. In the hard butter, it is preferably that percentage of total of P2St type triglyceride and PSs2 type triglyceride in the SSS type triglyceride is 20 mass% or more.SELECTED DRAWING: None

Description

  The present invention relates to a hard butter that can obtain a chocolate with suppressed bloom and good biting.

  Conventionally, in baked confectionery such as cookies, biscuits, etc., and composite confectionery combining nuts, creams, etc. with chocolate, the surface of the baked confectionery becomes white or dusty during the distribution process or storage. A whitening phenomenon (blooming phenomenon) often occurs, and chocolate may be softened and blooming in some cases. When such a phenomenon occurs, the commercial value is significantly reduced. Such a phenomenon is caused by the concentration gradient of the liquid oil due to the concentration gradient of the liquid oil, while baked confectionery, nuts and creams contain a large amount of liquid oil and fat components, whereas chocolate has a large proportion of solid fat components. The liquid oil component moves to chocolate (so-called “migration” phenomenon), and the tempering V-type crystals in the chocolate are dissolved once, and tempered cocoa butter is recrystallized over time. It is presumed to be greatly involved.

  Therefore, it is generally known that migration can be reduced by increasing the liquid oil component in chocolate and bringing the fat component of chocolate closer to the fat component contained in baked goods. However, in such a method, the chocolate is softened at the same time, and the biting becomes soft or the heat resistance is inferior.

The following disclosure has been made as a method of suppressing the Bloom phenomenon by improving the fats and oils used in chocolate.
Patent Document 1 discloses a cocoa butter substitute fat and oil characterized in that it is produced by an enzymatic transesterification reaction, can replace cocoa butter, and has a POS / SOS triglyceride content ratio of 1 to 2. Further, it is described that increasing the POS ratio improves chocolate's bloom resistance and mouth-melting feeling and greatly contributes to improving the product quality of chocolate.
Patent Document 2 describes that a large amount of a so-called POSt type triglyceride having a palmitic acid residue, an oleic acid residue, and a stearic acid residue bound thereto can contain a bloom suppressing effect. Specifically, in Patent Document 2, the POP triglyceride content in the oil and fat composition is 15 to 40% by mass, the SOS type triglyceride content is 20 to 35% by mass, and the POS type triglyceride content is 5 to 11% by mass. %, And a liquid fat content of 15 to 35% by mass, and including the above POP type, SOS type, and POS type triglycerides, oleic acid at the 2-position and saturated fatty acid having 16 or more carbon atoms at the 3-position Is disclosed for an oil and fat composition having a total content of triglycerides (XOX type triglycerides) of 62 to 80% by mass, capable of suppressing low-temperature bloom, hardness and snap that can maintain a block shape and a plate shape It describes that it has moderate softness while maintaining its properties.

However, in the method of Patent Document 1, the method for producing the POS high-containing fat is complicated and its use is limited.
Further, the method of Patent Document 2 has a problem that the biting becomes soft and the use is limited. Furthermore, in the method of Patent Document 2, in order to contain a large amount of POSt, the cacao butter content must be increased, or transesterified fats and oils made through multiple steps must be used, and the blending is limited and the cost and the like are limited. There was a problem.
Patent Document 3 discloses a bloom inhibitor containing trisaturated triglycerides satisfying specific conditions as an active ingredient and chocolate using the inhibitor. However, this method has a problem in terms of supply of substantially usable raw materials.

WO2011 / 068291 pamphlet WO2011 / 115063 pamphlet JP 2011-182732 A

  Accordingly, an object of the present invention is to obtain a chocolate having a good bite, in which bloom is suppressed even in a case where the amount of the POSt type triglyceride is small in a chocolate mainly composed of a symmetric type triglyceride.

As a result of various studies to solve the above problems, the present inventors have found that the hard butter used in chocolate is mainly composed of symmetric triglycerides and further contains the specific trisaturated triglycerides, so that the above problems can be solved. . The present invention is based on the above findings.
That is, it is a hard butter containing 40 to 90% by mass of SUS type triglyceride and 1 to 5% by mass of SSS type triglyceride, and the proportion of StStSt type triglyceride in the SSS type triglyceride is 5 to 65% by mass.
(S represents a saturated fatty acid residue having 16 to 22 carbon atoms, U represents a monounsaturated fatty acid residue having 16 to 22 carbon atoms, St represents a stearic acid residue, and SUS type triglycerides are 1, 3 Shows a triglyceride in which S is attached to the position, and U is attached to the 2-position, an SSS type triglyceride indicates a triglyceride in which three molecules of S are bonded, and an StStSt type triglyceride indicates a triglyceride in which three molecules of stearic acid residues are bonded. Show.)

  According to the present invention, in chocolate mainly composed of symmetric type triglycerides, bloom can be effectively suppressed even when the amount of POSt type triglycerides is small, and chocolate having good biting can be obtained.

Hereinafter, the hard butter of the present invention will be described in detail based on preferred embodiments.
The hard butter of the present invention contains 40 to 90% by mass of SUS triglyceride which is a symmetric type triglyceride, preferably 45 to 85% by mass, more preferably 50 to 80% by mass. Here, S represents a saturated fatty acid residue having 16 to 22 carbon atoms, U represents a monounsaturated fatty acid residue having 16 to 22 carbon atoms, and SUS type triglyceride has S in positions 1 and 3 and U in positions 2. Indicates a triglyceride to which is bound.
In the hard butter of the present invention, if the amount of SUS triglyceride is less than 40% by mass, the effect of the present invention cannot be obtained, and if it is more than 90% by mass, the production becomes complicated and unrealistic. End up.

  In the present invention, as the SUS triglyceride, a triglyceride (StOSt triglyceride) in which S is a stearic acid residue (St) and U is an oleic acid residue (O) is 10 to 70% by mass based on the SUS triglyceride. It is preferably contained, more preferably 20 to 60% by mass, and even more preferably 30 to 50% by mass. By containing a certain amount of StOSt-type triglyceride, the bloom suppressing effect of the present invention can be enhanced, and finally a chocolate with good biting can be obtained.

In the hard butter of this invention, it is necessary to contain 1-5 mass% of the trisaturated triglyceride (SSS type triglyceride) comprised by the C16-22 saturated fatty acid residue in a triglyceride composition, Preferably it is 1.2. -3.5 mass%, More preferably, it is 1.4-3.0 mass%, More preferably, it is 1.5-2.5 mass%.
If the content of the SSS type triglyceride is less than 1% by mass, the effect of the present invention cannot be obtained. If the content is more than 5% by mass, the mouthfeel is poor and the viscosity greatly increases when chocolate is produced. Resulting in.

Moreover, in the hard butter | batter of this invention, the ratio of the StStSt type triglyceride which occupies for an SSS type triglyceride as said tri saturated triglyceride is 5-65 mass%, Preferably it is 7-55 mass%, More preferably, it is 10-40 mass. %.
In the present invention, if the ratio of the StStSt type triglyceride to the SSS type triglyceride is less than 5% by mass or more than 65% by mass, the effect of the present invention cannot be obtained.

Further, in the hard butter of the present invention, as the tri-saturated triglyceride, the total of P2St type triglyceride and PSt2 type triglyceride in the SSS type triglyceride is preferably 20% by mass or more, more preferably 25 to 65% by mass, 30-60 mass% is further more preferable. The ratio of P2St type triglyceride in the total amount of P2St type triglyceride and PSt2 type triglyceride is preferably 30 to 90% by mass, more preferably 35 to 85% by mass, still more preferably 40 to 80% by mass, and most preferably 45 to 45%. 75% by mass.
P represents a palmitic acid residue, P2St type triglyceride represents a triglyceride in which 2 molecules of palmitic acid residue and 1 molecule of stearic acid residue are bonded, and PSt2 type triglyceride represents 1 molecule of palmitic acid residue and stearic acid. The triglyceride to which two residues are bound is shown.
When the P2St type triglyceride and the PSt2 type triglyceride satisfy the above conditions, the effect of the present invention becomes more remarkable.

  Moreover, in this invention, it is preferable that the ratio of a C20 saturated fatty acid residue is less than 5 mass% among the fatty acid residues which comprise SSS type | mold triglyceride. In the present invention, the effect of the invention can be exhibited even if the content of the saturated fatty acid residue having 20 carbon atoms, which is restricted in supply, is low.

  The hard butter of the present invention may contain triglycerides other than SUS triglycerides and SSS triglycerides (hereinafter referred to as other triglycerides). Other triglycerides are not particularly limited, but are, for example, asymmetric triglycerides such as SSU triglycerides, SSS triglycerides having saturated fatty acid residues having less than 16 or more than 22 carbon atoms, saturation having less than 16 or more than 22 carbon atoms. Examples include SUS triglycerides having fatty acid residues or monounsaturated fatty acid residues having less than 16 carbon atoms or more than 22 carbon atoms. The content of other triglycerides in the hard butter of the present invention is preferably 1 to 59% by mass, more preferably 10 to 53% by mass.

In the present invention, the content of triglycerides such as SSS type triglyceride, StStSt type triglyceride, P2St type triglyceride, PSt2 type triglyceride, SUS type triglyceride, StOSt type triglyceride is determined according to the standard oil analysis method (2, 4, 6, 2, 2013 triacylglycerin composition (high performance liquid chromatographic method)) and silver ion-high performance liquid chromatographic method, or by using two methods in combination.

  In the hard butter of the present invention, in order to satisfy the above triglyceride condition, (1) the proportion of StStSt type triglyceride containing 40 to 90% by mass of SUS type triglyceride, 1% to 5% by mass of SSS type triglyceride, and SSS type triglyceride A method of blending any edible oil and fat described later so that the amount of the oil becomes 5 to 65% by mass; (3) A method of obtaining an arbitrary blended oil, which will be described later, by processing such as transesterification, hydrogenation, fractionation, and the like.

  The edible oil and fat is not particularly limited, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, beef tallow, Milk fat, pork fat, cacao fat, monkey fat, shea fat, iripe fat, mango kernel oil, coconut fat, fish oil, whale oil and other vegetable fats and oils, and these are selected from hydrogenation, fractionation and transesterification 1 type (s) or 2 or more types selected from the fats and oils which performed the 1 or 2 or more process can be used.

  Examples of the “fat containing a large amount of SUS type triglyceride” include, for example, palm oil, cacao fat, shea fat, mango kernel oil, monkey fat, iripe fat, kokum fat, duper fat, morra fat, furkula fat, Chinese tallow. Various vegetable oils and fats, animal fats and oils such as beef tallow, processed fats and oils obtained by separating these various animal and vegetable oils and fats, and the following transesterified oils and processed fats and oils obtained by separating the transesterified oils can be used. In the present invention, one or more selected from these are used.

  Examples of fats and oils containing a large amount of SSS type triglycerides include fractionated high melting point parts of various edible fats and oils, extremely hardened oils of various edible oils and fats described later, and fats and oils containing a large amount of StStSt type triglycerides as high oleic sunflower Oil, soybean oil, rapeseed oil extremely hardened oil and the like. In the present invention, these fats and oils can be used alone or in combination of two or more.

  In addition, it is preferable that the hard butter | batter of this invention does not contain a trans fatty-acid residue substantially. Here, “substantially free of trans fatty acid residues” means that the content of trans fatty acid residues is preferably less than 10% by mass, more preferably 5% by mass or less, and most preferably in all the constituent fatty acids of hard butter. It means 1 mass% or less.

  Hydrogenation is a typical method for increasing the melting point of fats and oils. Partially hydrogenated fats and oils usually contain about 10 to 50% by mass of trans fatty acid residues in the constituent fatty acids. On the other hand, there are almost no trans fatty acid residues in natural fats and oils, and the fats and oils derived from ruminants contain only less than 10% by mass. In recent years, there has been a demand for hard butter that has not been subjected to chemical treatment, particularly hydrogenation, that is, hard butter that is substantially free of trans fatty acid residues, and that has an appropriate consistency. Since the palm fractionated oil and palm extremely hardened oil used in the hard butter of the present invention do not substantially contain a trans fatty acid residue, by using no partially hydrogenated fat as the other fat, the residual trans fatty acid is obtained. Even if it does not contain a group, it can be a hard butter having an appropriate consistency.

  The hard butter of this invention may contain arbitrary components, such as a coloring agent, an emulsifier, antioxidant, a fragrance | flavor used for manufacture of a normal hard butter other than the said fats and oils. The content of these optional components is preferably 5% by mass or less, more preferably 3% by mass or less, and most preferably 1% by mass or less in total in the hard butter of the present invention.

  Examples of the emulsifier include sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactate, sodium stearoyl lactate, poly Examples thereof include oxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, saponins, and the like, and one or more selected from these can be used. Although the compounding quantity of the said emulsifier does not have a restriction | limiting in particular, In the hard butter | batter of this invention, Preferably it is 0-5 mass%, More preferably, it is 0-1 mass%.

Next, the chocolate of the present invention will be described.
The chocolate of the present invention includes not only chocolate and quasi-chocolate prescribed by the National Chocolate Fair Trade Council, but also fat processed foods such as raw chocolate, white chocolate, and color chocolate using cocoa mass, cocoa butter, cocoa, etc. Raw materials selected from various powdered foods such as cacao mass, cocoa powder, and powdered milk, fats and oils, sugars, emulsifiers, fragrances, pigments, etc., are mixed at an arbitrary ratio, and are rolled and conched by conventional methods. This is what you get.

The chocolate of this invention uses the hard butter of this invention for a part or all of the fats and oils contained in chocolate. The chocolate of the present invention using the hard butter of the present invention is excellent in stability over time while maintaining good biting.
The usage-amount of the said hard butter in the chocolate of this invention is 10-100 mass% in the fats and oils contained in chocolate, Preferably it is 20-80 mass%, More preferably, it is 25-70 mass%.

  As for the chocolate of this invention, it is preferable that 50-100 mass% of oil components derived from those other than the said hard butter are derived from cocoa butter, more preferably 70-100 mass%, and 90-100 mass% among chocolate oil. Is more preferable.

The chocolate of the present invention may contain edible fats and oils other than the above cocoa butter and the hard butter of the present invention, if necessary, but the edible fats and oils other than the cocoa butter and the fats and oils derived from the hard butter of the present invention. The content is preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably 1% by mass or less in the oil component of chocolate.
Examples of edible oils and fats other than the above cocoa butter and hard butter of the present invention include, for example, milk fat, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, Kapok oil, sesame oil, evening primrose oil, shea fat, monkey fat, beef fat, pork fat, fish oil, whale oil and other vegetable oils and animal fats, and one or more selected from hydrogenation, fractionation and transesterification The fats and oils which performed the process of these are mentioned, The 1 type (s) or 2 or more types chosen from these can be used.

Moreover, it is preferable that content of the SUS type triglyceride which is a symmetrical type triglyceride is 30 mass% or more in the triglyceride composition of the oil of the chocolate of this invention, More preferably, it is 40-90 mass%, More preferably, it is 45. -80 mass%.
In the present invention, SUS type triglyceride has a saturated fatty acid residue having 16 to 22 carbon atoms bonded to the 1st and 3rd positions of glycerol, and a monovalent unsaturated fatty acid residue having 16 to 22 carbon atoms is 2 of glycerol. The triglyceride bound to the position shall be indicated.

  Moreover, it is preferable that content of the trisaturated triglyceride (SSS) in the triglyceride composition of the oil of the chocolate of this invention is 1-5 mass%, More preferably, it is 1.2-3.5 mass%, More preferably Is 1.4 to 2.5% by mass.

  The amount of oil contained in the chocolate of the present invention is preferably 18 to 60% by mass, more preferably 25 to 55% by mass, and most preferably 30 to 50% by mass.

  The chocolate of the present invention can effectively suppress bloom even when the amount of POSt type triglyceride is small, and the amount of the POSt type triglyceride in the oil is preferably 30% by mass or less from the viewpoint that the effect of the invention can be maximized, and 25% by mass. % Or less is more preferable, and 20% by mass or less is more preferable.

  Although the chocolate of this invention can be manufactured by the normal manufacturing method according to the kind etc. of chocolate except using the hard butter | batter of this invention as a raw material, it is especially preferable to perform tempering operation. Tempering is to perform a cooling operation while satisfying a certain temperature condition at the time of chocolate production, especially when the oil contains a lot of symmetric triglycerides, to suppress the occurrence of bloom by arranging the triglyceride molecules, This operation is necessary for producing chocolate with a glossy surface. If the tempering operation is not performed, not only the stability over time is deteriorated, but also the mouthfeel tends to be poor, and the effects of the present invention may not be sufficiently obtained.

  The tempering operation can be performed by a general tempering operation. For example, the chocolate dough is heated to about 45 to 50 ° C. and dissolved, and then slowly stirred so that air does not enter up to about 27 ° C. After cooling, warm again to 29-32 ° C., slowly stirring, heating the chocolate dough to about 45-50 ° C. and dissolving it, then crystallize the high melting point fat and / or tempered chocolate One method is to add them little by little as a nucleus.

The composition of the chocolate of the present invention is appropriately selected according to the type and is not particularly limited, but an example is as follows.
Oil content (including hard butter of the present invention) 35-50% by mass
Cacao mass 5-50% by mass
Milk powder 0-20% by mass
35-50% by mass of sugar

  The chocolate of the present invention can be suitably used as a composite confectionery chocolate. Specifically, a composite confectionery such as a composite chocolate can be suitably produced by combining the chocolate for composite confectionery of the present invention and a food material. In this specification, a composite confectionery consists of a food material and chocolate, and is not a state in which the food material and chocolate are united together, but in a state where the food material and chocolate having an independent shape are in contact with each other. It means confectionery that has a shape. There is no restriction | limiting in particular in the property of the said food raw material, A solid may be sufficient, or a fluid may be sufficient. Examples of the food material include food materials containing a large amount of moisture and / or oil. Examples of food materials containing a large amount of moisture and / or oil include nuts, baked confectionery such as cookies, sables, butter cakes, shoe pie, bread such as brioche and danish, jams, jellies, sugar Examples include pickled fruits, sugar solution, and cream.

  In the above composite chocolate, the ratio of the chocolate of the present invention to the food material is arbitrary, but specifically, it is preferably as follows.

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

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

  More specifically, in the case of a composite chocolate in which chocolate and nuts are combined, a method of adding and mixing nuts at the time of chocolate production, a method of using nuts as a center, and the like can be mentioned.

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

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

Production of hard butter [Example 1]
50 parts by mass of a medium melting point part obtained by fractionating shea fat according to a conventional method (hereinafter referred to as “male melting point part of shea fat”); , 20 parts by mass of “middle melting point of palm (IV35)”, 30 parts of middle melting point of iodine number 45 obtained by fractionating palm oil by a conventional method (hereinafter referred to as “middle melting point of palm (IV45)”) Part and 0.5 part by mass of a shea fat extremely hardened oil were dissolved and mixed at 60 ° C. to obtain a hard butter A of the present invention.
SSS type triglyceride content (mass%), StStSt type triglyceride content (mass%), P2St type triglyceride (mass%), PSt2 type triglyceride (mass%), SUS type triglyceride content (mass%) of the obtained hard butter A %), StOSt-type triglyceride content (% by mass), and various triglyceride ratios (% by mass) are shown in [Table 1]. (The same applies to Example 2 and below.)

[Example 2]
A hard butter B of the present invention was obtained in the same manner as in Example 1 except that the amount of the shea fat extremely hardened oil was changed to 0.8 parts by mass.
[Example 3]
A hard butter C of the present invention was obtained in the same manner as in Example 1 except that the shea fat extremely hardened oil was changed to 1.0 part by mass.
[Example 4]
A hard butter D of the present invention was obtained in the same manner as in Example 1 except that the shea fat extremely hardened oil was changed to 1.3 parts by mass.
[Example 5]
A hard butter E according to the present invention was obtained in the same manner as in Example 1 except that the shea fat extremely hardened oil was changed to 1.6 parts by mass.
[Example 6]

A hard butter F of the present invention was obtained in the same manner as in Example 1 except that the shea fat extremely hardened oil was changed to 2.0 parts by mass.
[Example 7]
A hard butter G of the present invention was obtained in the same manner as in Example 1 except that the shea fat extremely hardened oil was changed to 2.5 parts by mass.
[Example 8]
50 parts by weight of the shea fat melting point, 50 parts by weight of the palm melting point (IV45) and 1.0 part by weight of the shea fat extremely hardened oil were dissolved and mixed at 60 ° C. to obtain the hard butter H of the present invention.
[Example 9]
Hard butter I of the present invention was obtained in the same manner as in Example 8 except that the shea fat extremely hardened oil was changed to 1.5 parts by mass.
[Example 10]
40 parts by weight of the shea fat melting point, 60 parts by weight of the palm melting point (IV35) and 1.0 part by weight of the shea fat extremely hardened oil were dissolved and mixed at 60 ° C. to obtain the hard butter J of the present invention.
[Example 11]
A hard butter K of the present invention was obtained in the same manner as in Example 10 except that the shea fat extremely hardened oil was changed to 1.3 parts by mass.

[Example 12]
50 parts by mass of a shea fat middle melting point, 20 parts by mass of a palm middle melting point (IV35), 30 parts by mass of a palm middle melting point (IV45), and 1.0 part by mass of a palm extremely hardened oil are dissolved and mixed at 60 ° C. An inventive hard butter L was obtained.
[Example 13]
Shea fat middle melting point part 50 parts by weight, Palm middle melting point part (IV35) 20 parts by weight, Palm middle melting point part (IV45) 30 parts by weight, Shea fat extreme hardening oil 0.2 part by weight, Palm extreme hardening oil 1.0 part by weight Parts were dissolved and mixed at 60 ° C. to obtain hard butter M of the present invention.
[Example 14]
Shea fat middle melting point part 50 parts by weight, Palm middle melting point part (IV35) 20 parts by weight, Palm middle melting point part (IV45) 30 parts by weight, Shea fat extreme hardening oil 0.5 part by weight, Palm extreme hardening oil 0.5 part by weight Parts were dissolved and mixed at 60 ° C. to obtain hard butter N of the present invention.
[Example 15]
Shea fat middle melting point 50 parts by weight, palm middle melting point (IV35) 20 parts by weight, palm middle melting point (IV45) 30 parts by weight, palm middle melting point 0.5 parts by weight extremely hardened oil, palm extremely hardened oil 0 parts .5 parts by mass was dissolved and mixed at 60 ° C. to obtain hard butter O of the present invention.
[Example 16]
Dissolve 50 parts by mass of shea fat middle melting point, 20 parts by mass of palm melting point (IV35), 30 parts by mass of palm melting point (IV45), 1.0 part by mass of extremely hardened oil of palm melting point at 60 ° C. It mixed and the hard butter P of this invention was obtained.

[Comparative Example 1]
50 parts by mass of the shea fat melting point, 20 parts by mass of the palm melting point (IV35), and 30 parts by mass of the palm melting point (IV45) were dissolved and mixed at 60 ° C. to obtain hard butter Q as a comparative example.
[Comparative Example 2]
Melting and mixing 50 parts by mass of shea fat middle melting point, 20 parts by mass of palm melting point (IV35), 30 parts by mass of palm melting point (IV45), 1.0 part by mass of coconut oil extremely hardened oil at 60 ° C, Hard butter R as a comparative example was obtained.

Using the hard butter obtained from the production of chocolate , the tempering-type chocolates A to P of the present invention (Examples 1 to 16) and the tempering-type chocolate Q of the comparative example were prepared according to the following <Chocolate compounding / production method>. -R (Comparative Examples 1-2) was obtained.
Further, a sable is produced by the following <sable mixing and manufacturing method>, and the obtained sable and the tempering type chocolates A to R are used, and the following <composite chocolate mixing and manufacturing method> is used to provide the composite chocolate A of the present invention. P (Examples 1 to 16) and comparative composite chocolates Q to R (Comparative Examples 1 and 2) were obtained. The obtained composite chocolate was subjected to the following <low temperature bloom test>.

<Chocolate blending and manufacturing method>
30 parts by mass of hard butter (A to R), 7 parts by mass of cocoa butter, 5 parts by mass of cocoa mass (oil content = 55% by mass) are heated to 55 ° C. and dissolved to obtain cocoa powder (oil content) = 12% by mass) 15 parts by mass, 5 parts by mass of skim milk powder, 37.6 parts by mass of sugar, and 0.4 parts by mass of lecithin are kneaded to form a paste, roll, conching, and chocolate dough (in oil) POSt type triglycerides were all 20% by mass or less).

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

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

<Low temperature bloom test>
The composite chocolate was stored in an incubator at 20 ° C., and after 10 days, 30 days, 50 days, 70 days, and 90 days, low temperature bloom resistance was evaluated according to the following (evaluation criteria). The results are shown in Table 2.
(Evaluation criteria)
(Double-circle): The glossiness of the surface is favorable and low temperature bloom is not seen.
○: The gloss of the surface is lost, but whitening has not occurred.
Δ: Whitening has occurred.
X: Vigorous whitening has occurred.

<Bite out and mouth opening evaluation test>
The obtained composite chocolate was stored in a constant temperature machine at 20 ° C., and 10 panelists, 50 days, and 90 days after manufacture, 10 panelists evaluated “biting” and “mouth opening” according to the following criteria. .
The evaluation was performed according to the following evaluation criteria, and the total score of 10 panelists was used as the evaluation score, and the results are shown in [Table 2] as follows.
41-50 points: ◎, 31-40 points: Yes, 15-30 points: Δ, 0-14 points: ×
・ Five bites are very good.
3 points Good.
1 point Somewhat bad.
0 point is bad.
・ Five mouthpieces Very good mouthfeel.
3 points Good.
1 point Somewhat bad.
0 point is bad.

Claims (4)

Hard butter containing 40 to 90% by mass of SUS type triglyceride, 1 to 5% by mass of SSS type triglyceride, and the proportion of StStSt type triglyceride in the SSS type triglyceride being 5 to 65% by mass.
(S represents a saturated fatty acid residue having 16 to 22 carbon atoms, U represents a monounsaturated fatty acid residue having 16 to 22 carbon atoms, St represents a stearic acid residue, and SUS type triglycerides are 1, 3 Shows a triglyceride in which S is attached to the position, and U is attached to the 2-position, an SSS type triglyceride indicates a triglyceride in which three molecules of S are bonded, and an StStSt type triglyceride indicates a triglyceride in which three molecules of stearic acid residues are bonded. Show.) The hard butter according to claim 1, wherein the total proportion of P2St type triglyceride and PSt2 type triglyceride in the SSS type triglyceride is 20% by mass or more.
(P represents a palmitic acid residue, P2St type triglyceride represents a triglyceride in which two molecules of palmitic acid residue and one molecule of stearic acid residue are bonded, and PSt2 type triglyceride represents one molecule of palmitic acid residue and the remaining stearic acid residue. (Indicates triglyceride in which two molecules of the group are bound.)   Chocolate containing the hard butter according to claim 1 or 2. The chocolate according to claim 3, which is used for composite confectionery.