JP2018078842A - Chocolate, oil/fat-containing composition, and method for producing chocolate - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new method for obtaining a chocolate that is excellent in anti-blooming property.SOLUTION: The chocolate of the present invention contains a tempering type chocolate raw material and an oil/fat having an effect of suppressing blooming, and is characterized in having an anti-blooming property at a temperature exceeding 37°C. Also, the method for producing chocolate of the present invention is characterized in: adding, to a dough of tempering type chocolate, a blooming suppressing oil/fat-containing composition containing as an oil/fat a 2-unsaturated-1,3-di-saturated glyceride composed of an unsaturated fatty acid having at least 18 carbon atoms and a saturated fatty acid having 20 to 24 carbon atoms and in which the state of existence of the oil/fat is eutectic crystal and stable type at a prescribed ratio and is mixed crystal and/or unstable type at other prescribed ratio, under the condition in which the eutectic crystal and stable state of the oil/fat is maintained; and mixing.SELECTED DRAWING: None

Description

  The present invention relates to a chocolate excellent in bloom resistance, an oil-containing composition therefor, and a method for producing the chocolate.

  In chocolate, due to the so-called fat bloom phenomenon, a white pattern appears on the surface over time, or the melting point is raised to make the mouth feel worse, thereby reducing the commercial value. The main cause is that the β-type of the crystal structure of cacao-derived fats and oils contained in chocolate is coarsely crystallized, and the accompanying structural change due to phase separation is thought to reduce the appearance and texture. . In order to avoid fat bloom, a technology that stabilizes the crystal structure of fats and oils contained in chocolate by so-called tempering, which adjusts the temperature in the process of solidifying the dough of chocolate that has been heated and fluidized, is common. is there. However, tempering work requires experience and labor, and a technique for omitting or simplifying the work has been desired.

  In relation to such a problem, for example, Patent Document 1 listed below discloses 2-unsaturated-1,3-comprising an unsaturated fatty acid having 18 or more carbon atoms and a saturated fatty acid having 20 to 24 carbon atoms. It is described that the generation of chocolate bloom is suppressed by adding and mixing the stable crystal-type particles of di-saturated glyceride to a chocolate compound without melting.

  Further, for example, in Patent Document 2 below, an SUS type glyceride containing a constituent saturated fatty acid having 20 to 24 carbon atoms, an SSU type and / or an SUS type glyceride containing no constituent saturated fatty acid having 20 or more carbon atoms, and Is added to a chocolate compound in a state that the stable crystals of SUS glycerides containing the constituent saturated fatty acids having 20 to 24 carbon atoms are substantially retained. It is described that mixing prevents the occurrence of chocolate bloom.

  Also, for example, in Patent Document 3 below, a melt containing in advance a 2-unsaturated-1,3-disaturated glyceride composed of an unsaturated fatty acid having 18 or more carbon atoms and a saturated fatty acid having 20 to 24 carbon atoms is melted. Powder containing, as a main component of fats and oils, stabilized crystals of 2-unsaturated-1,3-di-saturated glycerides composed of an unsaturated fatty acid having 18 or more carbon atoms and a saturated fatty acid having 20 to 24 carbon atoms. It is described that generation of chocolate bloom is suppressed by adding a chocolate additive.

JP-A-7-123922 JP-A-9-103244 JP 2007-259737 A

  However, in the conventional method, the bloom suppressing effect may not be sufficient. Then, the objective of this invention is providing the new method for obtaining the chocolate excellent in bloom resistance. Moreover, it is providing the manufacturing method of the fat-and-oil containing composition for that purpose, and chocolate.

  In order to achieve the above object, the first of the present invention contains a raw material of a tempering type chocolate and an oil and fat having an effect of suppressing bloom, and has bloom resistance at a temperature exceeding 37 ° C. To provide chocolate.

  According to the chocolate of the present invention, cocoa butter and the like can be blended, the flavor is good, and a chocolate having a bloom resistance in a high temperature range that could not be realized conventionally can be provided.

  In the chocolate of this invention, the fats and oils which have the effect of suppressing the said bloom are 2-unsaturated-1,3-di which consists of a C18 or more unsaturated fatty acid and a C20-C24 saturated fatty acid. It is a saturated glyceride, and the state of presence of the fat in the chocolate is 0.1 to 15% by mass of eutectic and stable, and 0.1 to 35% by mass of the total fat and oil component. A crystal or an unstable type is preferred.

  On the other hand, the second aspect of the present invention is an oil-containing composition for suppressing bloom by blending into a tempering-type chocolate dough, which is an unsaturated oil having at least 18 carbon atoms as the oil. It contains 2-unsaturated-1,3-di-saturated glycerides consisting of fatty acids and saturated fatty acids having 20 to 24 carbon atoms, and the presence state of the fats and oils in the composition is in a mass ratio to the total fat and oil components. 1 to 70% by mass is an eutectic and stable type, and 1 to 70% by mass is a mixed crystal or non-stable type.

  According to the oil-and-fat-containing composition of the present invention, by blending it into a tempering-type chocolate dough, cocoa butter and the like can be blended, and the flavor is good, and bloom resistance at high temperatures is also achieved. Excellent chocolate can be provided.

  In the oil-and-fat-containing composition of the present invention, a mass ratio of 2-unsaturated-1,3-di-saturated glyceride composed of an unsaturated fatty acid having 18 or more carbon atoms and a saturated fatty acid having less than 20 carbon atoms to the total oil-and-fat components. It is preferable to contain 0.1-90 mass%. According to this, the chocolate which was further excellent in the bloom resistance in a high temperature range can be provided.

  Moreover, it is preferable that 0.1-70 mass% of excipient | fillers are included and it refined | miniaturized. According to this, the oil-containing composition can be easily refined by the excipient, and blooming resistance in a high temperature range can be more effectively imparted by the refinement treatment. In addition, it is possible to provide chocolate with a better mouthfeel.

  On the other hand, a third aspect of the present invention is the above-described oil-and-fat-containing composition, which comprises 2-unsaturated-1,3-consisting of an unsaturated fatty acid having 18 or more carbon atoms and a saturated fatty acid having 20 to 24 carbon atoms. The present invention provides a method for producing chocolate characterized by adding to and mixing with a tempering type chocolate dough under the condition that a eutectic and stable state of a disaturated glyceride is maintained.

  According to the method for producing chocolate of the present invention, it is possible to provide a chocolate that can be blended with cacao butter and the like, has a good flavor, and is excellent in bloom resistance in a high temperature range.

  In the chocolate manufacturing method of the present invention, the dough is further preliminarily further composed of an unsaturated fatty acid having 18 or more carbon atoms and a saturated fatty acid having 20 to 24 carbon atoms. Saturated glycerides are preferably included. According to this, the chocolate which was further excellent in the bloom resistance in a high temperature range can be provided.

  Cocoa butter and the like can be blended to provide a flavor, and it is possible to provide a chocolate having a bloom resistance in a high temperature range that could not be realized conventionally.

  In the present specification, “chocolate” is not limited by the provisions of regulations and regulations, and means all processed fat and oil processed foods using cacao mass, cocoa, cocoa butter, cocoa butter substitute fat and the like.

  In the present specification, “bloom” means that chocolate is lightened partially or wholly and can be visually recognized.

  In this specification, “tempering type” refers to a chocolate raw material in which bloom occurs when heated and solidified without performing tempering (temperature control) from a state in which crystals that become seeds do not substantially exist.・ Dough.

  The present invention provides chocolate in which bloom resistance is achieved by blending fats and oils having an effect of suppressing bloom into a tempering type chocolate raw material and dough that must be subjected to tempering treatment. To do. And the chocolate has the characteristic in the point which has bloom resistance in the temperature exceeding 37 degreeC especially. Moreover, the oil-and-fat containing composition for bloom suppression mentioned later is using the characteristic.

  The “bloom resistance” in this specification can be evaluated as follows, for example. That is, after leaving chocolate for a predetermined time, for example, 0.5 to 10 hours, at a predetermined temperature around the temperature at which the stable crystals formed by the fats and oils melt or higher, for example, 30 to 45 ° C. , By storing at a predetermined temperature before and after the temperature at which chocolate fats and oils can form crystals, for example, 15 to 25 ° C., and observing the occurrence of bloom after a predetermined period, for example, 1 to 4 weeks, visually or with a microscope, Can be evaluated. In particular, “having bloom resistance at a temperature exceeding 37 ° C.” in the present specification means that the predetermined temperature in the above evaluation method is set to 40 ° C., for example (or more than 37 ° C. and less than 40 ° C. depending on the case). Set to a temperature or a predetermined temperature exceeding 40 ° C.), left at the predetermined temperature for 2 hours and then stored at 20 ° C. After 2 weeks, the presence or absence of bloom was observed visually or with a microscope. It means not.

(Oil containing composition)
Below, the oil-and-fat containing composition for bloom suppression used for this invention is demonstrated.

  The oil-and-fat-containing composition for bloom suppression used in the present invention is 2-unsaturated-1,3- consisting of an unsaturated fatty acid having at least 18 carbon atoms and a saturated fatty acid having 20 to 24 carbon atoms as the oil and fat. Contains di-saturated glycerides. This 2-unsaturated-1,3-disaturated glyceride has enzyme activity disclosed in, for example, JP-A-7-123922, JP-A-9-103244, JP-A-2007-259737, and the like. It can be prepared by the regioselective transesterification method utilized. More specifically, a saturated fatty acid having 20 to 24 carbon atoms is transesterified with an oil having an unsaturated fatty acid (mainly oleic acid) at the 2-position of a glyceride, such as high oleic sunflower oil, and the saturation thereof. It can be obtained by selectively binding a fatty acid to the 1,3-position. The saturated fatty acid having 20 to 24 carbon atoms may be, for example, arachidic acid, behenic acid, lignoceric acid, esters thereof obtained by curing, decomposing or rectifying rapeseed oil or the like. Alternatively, 1,3-dibehenoyl-2-oleyl glyceride (hereinafter referred to as “BOB”) as the 2-unsaturated-1,3-disaturated glyceride is conventionally known as a seed agent for chocolate and is commercially available. This may be used.

  In the oil-and-fat-containing composition for bloom suppression used in the present invention, the presence of the 2-unsaturated-1,3-di-saturated glyceride such as BOB in the oil-and-fat composition is in a mass ratio with respect to the total oil-and-fat components. 1 to 70% by mass is a eutectic and stable type, and 1 to 70% by mass is required to be a mixed crystal or an unstable type. More preferably, the presence of the above-mentioned 2-unsaturated-1,3-disaturated glycerides such as BOB in the oil composition is 10 to 70% by mass as eutectic and stable in terms of mass ratio to the total oil and fat components. Make it a type. By being in such an existing state, when blended in chocolate, the mechanism is not clear, but probably the dissolution in other fats and oils in chocolate is hindered, so that the above 2-unsaturated-1,3 such as BOB -It is considered that the disaturated glyceride tends to remain in the chocolate in a eutectic and stable state. Thereby, the bloom resistance in a high temperature range can be effectively provided.

  The presence state of the fats and oils as described above is more specific to the above-mentioned 2-unsaturated-1,3-disaturated glycerides such as BOB prepared in a stable form under the condition that the state of the fats and oils crystals is maintained. Specifically, for example, in the case of BOB, the melting temperature of the stable crystal form is around 50 ° C., so the temperature is lower than the melting temperature, more preferably 2 ° C. or more lower than the melting temperature, and the temperature at which there is no problem in work It can be realized by mixing with the above-mentioned 2-unsaturated-1,3-di-saturated glycerides such as BOB in a separately melted state at a melting temperature or higher. In addition, as described later, in the case of preparing by adding other fats and oils such as cacao butter, for example, if it is BOB, the dissolution temperature of the stable crystal type is lowered due to the presence of these other fats and oils, and 40 ° C. Since it is before and after, it is mixed with cocoa butter or the like that has been melted at a temperature higher than the melting temperature under a temperature lower than its melting temperature, more preferably at least 2 ° C. lower than its melting temperature and at a temperature that is not problematic for work. This can be realized by doing so. By doing in this way, since fats and oils maintain the crystal | crystallization or non-crystalline state before mixing substantially, 1-70 mass% is eutectic as a mass ratio with respect to all the fats and oils components substantially corresponding to a mixing ratio. The oil-and-fat-containing composition which is a stable type and is 1 to 70% by mass of a mixed crystal or an unstable type can be obtained. The 2-unsaturated-1,3-disaturated glyceride is, for example, BOB, because the melting temperature of the stable crystal form thereof is around 53 ° C., and more preferably around that temperature, more preferably 2 to 2 from the melting temperature. A stable type can be prepared by aging at a temperature as low as about 3 ° C. for a predetermined time or more. In addition, as described later, when other fats and oils such as cocoa butter are included in the preparation, the above-described 2-unsaturation-1 such as BOB is appropriately adjusted by appropriately adjusting the conditions such as aging temperature and time. , 3-di-saturated glycerides may be partly eutectic and stable, and the other part may be mixed crystal or unstable. For example, after all the fats and oils are completely melt-mixed, only a part of the fats and oils components (for example, the above-mentioned 2-unsaturated-1,3-disaturated glycerides) are crystallized by cooling and stirring to a certain temperature, and the crystals are prepared. It can be aged by temperature and can be stably crystallized. Moreover, seed agents containing the above-mentioned 2-unsaturated-1,3-di-saturated glycerides such as BOB prepared in a stable form are commercially available and may be used.

  In the oil-and-fat-containing composition, the content of the 2-unsaturated-1,3-di-saturated glyceride such as BOB is preferably 0.6 to 100% by mass as the total amount of the oil and fat. It is more preferable to contain -70 mass%. Moreover, it is preferable to contain 2-100 mass% as a total amount of the fats and oils in the mass ratio with respect to all the fats and oils components, and it is more preferable to contain 20-100 mass%.

  The oil-and-fat-containing composition may contain other oils and fats other than the oils and fats as long as the conditions for the presence of the 2-unsaturated-1,3-di-saturated glycerides such as BOB are satisfied. Examples include cocoa butter and other plant-derived fats and oils, and the like, which consists of an unsaturated fatty acid having 18 or more carbon atoms and a saturated fatty acid having less than 20 carbon atoms contained in cocoa butter and other plant-derived fats and oils. -It is preferable that the mass ratio with respect to the total fat-and-oil component of unsaturated 1, 3- di-saturated glyceride is about 0.1-90 mass%, and it is more preferable that it is about 0.1-60 mass%. By including cacao butter and other plant-derived fats and oils in the oil-and-fat-containing composition, when blended in chocolate, the mechanism is uncertain, but probably because the dissolution in other fats and oils in chocolate is hindered, such as BOB The above-mentioned 2-unsaturated-1,3-disaturated glycerides are likely to remain in the chocolate in a eutectic and stable state. Thereby, the bloom resistance in a high temperature range can be provided more effectively.

  The oil-and-fat-containing composition may contain other materials other than the oil and fat as long as the conditions for the presence of the 2-unsaturated-1,3-di-saturated glycerides such as BOB are satisfied. For example, excipients such as sugar, lactose, dextrin and the like can be mentioned. The oil-and-fat-containing composition containing other materials may be subjected to a refining treatment using an appropriate refiner. By containing the excipient, adhesion can be suppressed or fluidity can be improved, and the composition can be easily handled. In addition, it becomes easy to refine the oil-containing composition, and when it is blended into chocolate by the refinement treatment, the mechanism is not clear, but probably the number of particles or crystals that can perform the function of the seed is refined and the number increases. It is considered that the function of the seed is further enhanced. Thereby, the bloom resistance in a high temperature range can be provided more effectively. In addition, a chocolate with a better mouthfeel can be obtained. The content of the excipient is preferably about 0.1 to 70% by mass, and more preferably about 0.1 to 50% by mass.

(chocolate)
Below, the manufacturing method of the chocolate of this invention is demonstrated.

  The chocolate of this invention is obtained by adding the said fat-and-oil containing composition to the dough of a tempering type chocolate, and mixing. The chocolate dough is not particularly limited as long as it is obtained by a normal method. For example, mixing raw materials using chocolate raw materials such as cacao mass and / or cocoa, sugar, powdered milk, emulsifier, cocoa butter and / or cocoa butter substitute, fragrance, etc., refining, and then performing conching Can be obtained. As the saccharide, for example, a mixture of sugar and other saccharides such as trehalose and lactose, sugar alcohol, and the like is preferably used. Moreover, as the milk powder, for example, whole milk powder or skim milk powder can be used. As the emulsifier, lecithin is preferably used.

  The amount of the oil-containing composition to be added may be appropriately determined depending on the efficiency of the bloom resistance imparted thereto, the degree of bloom resistance required, etc., depending on the chocolate composition used. It is preferable to contain the above-mentioned 2-unsaturated-1,3-di-saturated glycerides such as BOB in the total fat and oil components of the chocolate dough in an amount of about 0.2 to 50% by mass, and 0.2 to 30%. It is more preferable to contain about mass%.

  However, at this time, it is necessary that the eutectic and stable existence state of the 2-unsaturated-1,3-di-saturated glyceride in the oil-containing composition is not damaged as much as possible. More specifically, for example, in the case of BOB, due to the presence of other fats and oils such as cacao butter in chocolate dough, the melting temperature of the stable crystal type is around 40 ° C. The fats and oils are mixed prior to mixing, for example, by mixing with a separately fluidized chocolate dough under a temperature lower than the melting temperature, more preferably 2 ° C. or more lower than the melting temperature and at a temperature at which there is no problem in operation. Therefore, the state of presence in the chocolate almost corresponds to the state of presence in the oil-containing composition. And even if it is a case where the raw material and dough of tempering type chocolate are used, bloom resistance is provided to chocolate.

  In the chocolate production method of the present invention, the chocolate dough before mixing with the oil-and-fat-containing composition may further contain the 2-unsaturated-1,3-di-saturated glyceride such as BOB in advance. . By adding the 2-unsaturated-1,3-di-saturated glyceride such as BOB to the chocolate dough in advance, when the oil-containing composition is added to and mixed with the chocolate dough, the mechanism is not clear, but probably It is considered that the 2-unsaturated-1,3-di-saturated glycerides such as BOB are likely to remain in the chocolate in a eutectic and stable state by preventing dissolution in other fats and oils in the chocolate. It is done. Thereby, the bloom resistance in a high temperature range can be provided more effectively. The content in that case is preferably about 0.1 to 35% by mass and more preferably about 0.1 to 15% by mass in the total fat and oil component of the chocolate dough. Further, the existence state is preferably a mixed crystal or an unstable type. That is, for example, in the case of BOB, the melting temperature of its stable crystal form is around 53 ° C. Therefore, the above-described 2-unsaturated-1,3-disaturated glycerides such as BOB are more preferably heated to a temperature higher than the melting temperature, more preferably By mixing with a separately fluidized chocolate dough under a temperature higher by 2 to 3 ° C. than the melting temperature, a chocolate dough having a mixed crystal or an unstable type of the fats and oils is obtained. be able to. Therefore, in the conching step in the normal chocolate production process, the above-mentioned 2-unsaturated-1,3-di-saturated glyceride such as BOB is blended in the chocolate raw material, and it is subjected to a conching treatment. It is possible to obtain a chocolate dough having a mixed crystal or an unstable type in which the oil and fat are present.

  In the chocolate of the present invention, the presence of the 2-unsaturated-1,3-di-saturated glyceride such as BOB in the chocolate is 0.1% by mass with respect to the total fat and oil components by the above preparation method. It is preferable that ˜15 mass% is a eutectic and stable type, and 0.1 to 35 mass% is a mixed crystal or an unstable type.

  In particular, the chocolate of the present invention preferably contains cocoa butter from the viewpoint of flavor and mouthfeel. More specifically, as cacao butter, it is preferable to contain about 3-50 mass% in chocolate, and it is more preferable to contain about 18-50 mass%.

(Evaluation of eutectic state)
The state of presence of the 2-unsaturated-1,3-di-saturated glycerides such as BOB in the chocolate to which bloom resistance is imparted by the preparation method as described above or in the oil-containing composition therefor is The assay can be performed by a well-known analysis method. That is, the eutectic can be quantified from the area of the temperature rising and melting endothermic peak inherent when the fat is in the eutectic state, for example, by differential scanning calorimetry. In addition, the eutectic is stable, that is, the temperature rise melting endothermic peak temperature, or a peak corresponding to an interplanar spacing of 4.58 to 4.59 in the X-ray diffraction measurement indicates the stable type, and the interplanar spacing of 4 It can be confirmed by considering that the peak corresponding to .15-4.35Å shows an unstable type. Then, by subtracting the amount of the eutectic and stable form thus determined from the total amount of the above-mentioned 2-unsaturated-1,3-di-saturated glycerides such as BOB, the amount of mixed crystal or non-stable type is obtained. Can be calculated. The 2-unsaturated-1,3-disaturated glycerides such as BOB can be analyzed by means of a well-known triglyceride composition measuring method such as gas chromatography or silver ion column chromatography.

(processing)
The chocolate of the present invention may be further processed within a range that does not impair the effect after bloom resistance is imparted by the preparation method as described above. For example, it can be formed into a desired shape by a known method. There is no particular limitation on the molding method, for example, a method of molding in a mold, a method of cutting by extruding into a predetermined shape from a die of an extruder, a drop for directly dropping and solidifying chocolate dough on a conveyor or the like A molding method, a method of covering other ingredients and center with an enrober, etc. are preferably employed.

  Moreover, you may perform an aeration process. There is no particular limitation on the method of aeration, a method of stirring at high speed so as to entrain air, a method of stirring while forcibly blowing air with a pump or the like, and further, stirring, heating, cooling, pressurizing, or It can be performed by various methods such as a method performed while reducing the pressure. As an apparatus, an aeration mixer, a Mondo mixer, an overmixer etc. are used, for example.

  Further, auxiliary materials may be added and mixed. For example, crushed nuts, puffed snack foods, biscuits chips, candy chips, chocolate chips and the like may be included. As the crushed nuts, those obtained by crushing almonds, peanuts, cashew nuts, hazelnuts, macadamia nuts, walnuts, etc. to a desired size are preferably used. In addition, examples of puffed snack foods include corn, wheat, rice and other raw materials that are expanded by pressurizing and heating with an extruder, and starchy raw materials such as wheat flour, rice flour, and various starches. Raw materials, seasonings, water, and the like, which are gelatinized by heating and expanded, are preferably used.

  Since the chocolate of the present invention has a bloom resistance in a high temperature range, the temperature control for preventing the occurrence of bloom does not have to be so strict at the time of processing as described above.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but these examples do not limit the scope of the present invention.

[Oil containing composition]
An oil-containing composition containing BOB was prepared or prepared as follows. In addition to BOB, the BOB used in this example is a fat similar to BOB as a by-product at the time of BOB preparation, such as “unsaturated fatty acid having 18 or more carbon atoms and carbon atoms of 20 to 24”. Fats and oils satisfying “2-unsaturated-1,3-di-saturated glycerides composed of saturated fatty acids” are contained. More specifically, the oil-and-fat-containing composition containing BOB as a main component used in this example (trade name “Chocoseed 100” or “Chocoseed B”, both manufactured by Fuji Oil Co., Ltd.) AOB formed by containing about 57% by mass of BOB and replacing the behenoyl group at the 1st to 3rd positions of the glycerol group of BOB with an ester residue of arachidic acid, which is a saturated fatty acid having 20 carbon atoms (by the way, The fatty acid residue constituting the triacylglycerol contains at least 9% by mass of A for arachidic acid, O for oleic acid, and B for behenic acid. Therefore, hereinafter, in the present embodiment, they are collectively referred to as “BOBs” for convenience.

(Chocose seed 100)
A commercial product (manufactured by Fuji Oil Co., Ltd.) consisting of 66 parts by mass of BOBs and 34 parts by mass of other fats and oils other than BOBs was used. The chocolate seed 100 contains BOBs in an uncrystallized state.

(Chocolate seed B)
A commercial product (made by Fuji Oil Co., Ltd.) consisting of 33 parts by mass of BOBs, 17 parts by mass of other fats and oils other than BOBs, and 50 parts by mass of sugar was used. The chocolate seed B contains BOBs in a stable state.

(Seed agent 1)
39.1 parts by mass of cocoa butter and 2.1 parts by mass of the above chocolate seed 100 were melted and mixed at 60 ° C., and then 58.8 parts by mass of the above chocolate seed B were further mixed at 30 ° C. to obtain a roll refiner. The seed agent 1 was obtained.

(Seed agent 2)
After 41.2 parts by mass of the above chocolate seed 100 was melted at 60 ° C., 58.8 parts by mass of the above chocolate seed B was further mixed at 45 ° C. and refined using a roll refiner to obtain a seed agent 2 It was.

(Seed agent 3)
After melting and mixing 27.7 parts by mass of cocoa butter and 1.5 parts by mass of the above chocolate seed 100 at 60 ° C., 41.6 parts by mass of the above chocolate seed B and 29.2 parts by mass at 30 ° C. Were mixed and refined using a roll refiner to obtain seed agent 3.

(Seed agent 4)
67 parts by mass of hard butter (trade name “SS400”, manufactured by Fuji Oil Co., Ltd.) (1,3-distearoyl-2-oleoylglycerol content 65%, not including BOBs) and 33 parts by mass of the above chocolate seed After melting 100 at 60 ° C, it is quenched with a mixer and kneaded to obtain a shortening. The shortening is subjected to a stepwise temperature rise at 30 ° C, 35 ° C, and 40 ° C for one day, and a seed agent 4 was obtained.

  Table 1 summarizes the composition, component composition, and oil component composition of each oil-containing composition (in addition, “eutectic stable BOBs in Table 1” refers to eutectic and stable types). Refers to BOBs, and “mixed crystal astable BOBs” in Table 1 refers to mixed crystal or asstable BOBs. As described in “Evaluation of eutectic state”, the total amount is chromatographed. The eutectic stability is measured by differential scanning calorimetry, and is a calculated value.)

[Preparation of chocolate]
A tempering type chocolate A was prepared according to a conventional method with the composition shown in Table 2.

(Examples 1-5, Comparative Examples 1-5)
Chocolate A prepared with the formulation shown in Table 2 above was used as a dough, and a fat and oil-containing composition containing BOBs was blended therein to prepare chocolate. As the oil and fat-containing composition containing BOBs, seed agents 1 to 4, chocolate seed B, or chocolate seed 100 prepared or prepared above were used. Specifically, chocolate was prepared as follows.

Example 1
After 91.1 parts by mass of chocolate A and 3.9 parts by mass of chocolate seed 100 were melted and mixed at 60 ° C., 5 parts by mass of seed agent 1 was further added at 35 ° C. And cooled to obtain the chocolate of Example 1.

(Example 2)
After melting and mixing 95.1 parts by mass of chocolate A and 3.9 parts by mass of chocolate seed 100 at 60 ° C., add 1 part by mass of seed agent 1 at 35 ° C. and stir well, then mold And cooled to obtain the chocolate of Example 2.

(Example 3)
After 90 parts by mass of chocolate A was melted at 60 ° C., 10 parts by mass of seed agent 1 was further added at 35 ° C., and after stirring well, the mixture was cooled in a mold to obtain the chocolate of Example 3. .

Example 4
After 93.2 parts by mass of chocolate A and 1.9 parts by mass of chocolate seed 100 were melted and mixed at 60 ° C., 4.9 parts by mass of seed agent 2 was further added at 35 ° C. and stirred well. Then, the mixture was cooled in a mold to obtain the chocolate of Example 4.

(Example 5)
After melting and mixing 89.2 parts by mass of chocolate A and 3.8 parts by mass of chocolate seed 100 at 60 ° C., 7 parts by mass of seed agent 3 was added at 35 ° C. And cooled to obtain the chocolate of Example 5.

(Comparative Example 1)
After melting and mixing 93.3 parts by mass of chocolate A and 3.9 parts by mass of chocolate seed 100 at 60 ° C., after adding 2.8 parts by mass of chocolate seed B at 35 ° C. and stirring well The mixture was cooled in a mold to obtain a chocolate of Comparative Example 1.

(Comparative Example 2)
After melting 97 parts by mass of chocolate A at 60 ° C., 3 parts by mass of chocolate seed B was added at 35 ° C., and after stirring well, the mixture was cooled in a mold to obtain chocolate of Comparative Example 2. It was.

(Comparative Example 3)
After 94.4 parts by mass of chocolate A was melted at 60 ° C., 5.6 parts by mass of chocolate seed B was added thereto at 35 ° C., stirred well, then placed in a mold, cooled, and Comparative Example 3 Got chocolate.

(Comparative Example 4)
After 96.1 parts by mass of chocolate A and 3.9 parts by mass of chocolate seed 100 were melted and mixed at 60 ° C., tempering treatment by temperature adjustment was performed, and the mixture was cooled in a mold. Obtained.

(Comparative Example 5)
After melting 95 parts by mass of chocolate A at 60 ° C., 5 parts by mass of seed agent 4 was added thereto at 35 ° C., and after stirring well, the mixture was cooled in a mold to obtain chocolate of Comparative Example 5. It was.

[Test Example 1]
The obtained chocolate was allowed to stand at 40 ° C. for 2 hours and then stored at 20 ° C., and the occurrence of bloom was observed after 2 weeks. In addition, sensory evaluation of the mouth was performed. Evaluation was performed according to the following criteria. In addition, about the thing with a favorable result of bloom resistance, bloom resistance was evaluated also on 40 degreeC or more conditions, and the upper limit temperature which maintains the bloom resistance was investigated.

(Broom resistance)
○: Bloom has not occurred △: Bloom that can be confirmed by microscopic observation ×: Bloom that can be confirmed by the naked eye has occurred
○: Mouth is good △: Mouth is slightly bad ×: Mouth is bad

  The results are summarized in Table 3 (Note that “eutectic stable BOBs” in Table 3 refers to eutectic and stable BOBs, and “mixed crystal non-stable BOBs” in Table 3 mean , Refers to mixed crystal or non-stable BOBs, and as described above "eutectic state evaluation", the total amount is chromatographed, eutectic stability is measured by differential scanning calorimetry, and the calculated value ).

  As a result, the following became clear.

  (1) Use seed agents 1, 2, or 3 containing eutectic and stable BOBs and mixed or non-stable BOBs, the proportion of which falls within the scope of the present invention, The chocolates of Examples 1 to 5 prepared by adding and mixing to A at a temperature at which eutectic and stable BOBs do not dissolve were given bloom resistance at 40 ° C. and good mouthfeel. It was.

  (2) As the BOBs, a temperature condition in which the chocolate seed B contained in a stable state and the uncrystallized chocolate seed 100 are used, and the latter chocolate seed 100 is melted by the BOBs. In the chocolate of Comparative Example 1, prepared by adding and mixing the chocolate seed B to the chocolate A and further adding and mixing the former chocolate seed B to the chocolate A at a temperature at which the BOBs in the chocolate seed B are not dissolved. Although the presence of BOBs in the obtained chocolate was almost the same as in Examples 1, 4, and 5, bloom occurred and the mouth was bad.

  (3) As a BOB, a chocolate seed B contained in a stable state is used, and this is added to and mixed with chocolate A at a temperature at which the BOBs do not dissolve. With the chocolate of 3, the bloom resistance at 40 ° C. was not obtained, and the mouthfeel was bad.

  (4) As the BOBs, the uncrystallized chocolate seed 100 was used, and this was added to and mixed with the chocolate A under the temperature conditions in which the BOBs were melted. In the chocolate of Comparative Example 4, the bloom resistance at 40 ° C. was not obtained.

  (5) Using seed agent 4 containing eutectic and stable BOBs prepared by temperature control (aging) in hard butter, and adding it to chocolate A at a temperature at which BOBs do not dissolve, In the chocolate of Comparative Example 5 prepared by mixing, the bloom resistance at 40 ° C. was not obtained and the mouthfeel was bad.

  (6) As in Example 3, the effect of imparting bloom resistance in a high temperature range can be obtained even when chocolate A used as a dough does not contain mixed crystals or non-stable BOBs in advance. It was.

  From the above results, the effect of imparting bloom resistance in a high temperature range while maintaining good mouthfeel to chocolate is eutectic and stable BOBs and mixed crystal or non-stable BOBs. It was considered that the effect was obtained for the first time when used at a specific ratio.

Claims (7)

  A chocolate comprising a raw material of a tempering type chocolate and an oil having an effect of suppressing bloom, and having bloom resistance at a temperature exceeding 37 ° C.   The fat and oil having an effect of suppressing bloom is a 2-unsaturated-1,3-di-saturated glyceride comprising an unsaturated fatty acid having 18 or more carbon atoms and a saturated fatty acid having 20 to 24 carbon atoms. In the chocolate is 0.1 to 15% by mass in terms of the mass ratio to the total fat and oil component and is eutectic and stable, and 0.1 to 35% by mass is a mixed crystal or an unstable type. The chocolate according to claim 1.   An oil-containing composition for suppressing bloom by blending into a tempering-type chocolate dough, wherein the composition contains an unsaturated fatty acid having at least 18 carbon atoms and 20 to 24 carbon atoms. 2-unsaturated-1,3-di-saturated glycerides consisting of saturated fatty acids, and the presence state of the fats and oils in the composition is 1 to 70% by weight as eutectic in terms of the weight ratio to the total fats and oils components. A fat-and-oil-containing composition which is stable and 1 to 70% by mass is a mixed crystal or an unstable type.   0.1 to 90% by mass of 2-unsaturated-1,3-di-saturated glyceride composed of an unsaturated fatty acid having 18 or more carbon atoms and a saturated fatty acid having less than 20 carbon atoms in terms of mass ratio to the total fat and oil components The fat and oil-containing composition according to claim 3.   The oil-and-fat-containing composition according to claim 3 or 4, wherein the composition contains 0.1 to 70% by mass of an excipient and is refined.   The oil-and-fat-containing composition according to any one of claims 3 to 5, wherein the unsaturated fatty acid having 18 or more carbon atoms and a saturated fatty acid having 20 to 24 carbon atoms are used. A method for producing chocolate comprising adding and mixing to a tempering-type chocolate dough under conditions where a eutectic and stable state of a di-saturated glyceride is maintained.   7. The dough further contains 2-unsaturated-1,3-di-saturated glyceride consisting of an unsaturated fatty acid having 18 or more carbon atoms and a saturated fatty acid having 20 to 24 carbon atoms in advance. The manufacturing method of chocolate of description.