JP2021040501A - Storage stability improver for non-tempering type hard butter - Google Patents

Abstract

To provide, in non-tempering type chocolate blended approximately with a conventional amount of CB (cocoa butter), a storage stability improver that retards occurrence of graining and provides graining resistance in a wide temperature range while maintaining a solidification rate, luster, a snapping property and a readily melting feeling in the mouth; and non-tempering type chocolate using the same, in which graining does not occur after a long storage period of 6 months elapses.SOLUTION: Non-tempering type chocolate of this invention contains 3.25 wt.% or lower of a trans-form unsaturated fatty acid relative to the total constituent fatty acids in fat and 10-80 wt.% of the fat. In the total fat: cocoa butter is contained in an amount of 2 wt.% or more and less than 12 wt.%; XYU, 0.1-9.5 wt.%; Y2U, 0.025-2.2 wt.%; YU2, 0.06-5.5 wt.%; the total content of the XYU, Y2U and YU2 is 0.185-17.2 wt.%; and the total content of XXX, X2Y, XY2 and YYY is 17.2 wt.% or less.SELECTED DRAWING: None

Description

The present invention relates to a no-tempering type hard butter storage stability improver that does not require a tempering treatment among chocolates.

Chocolate is roughly divided into "tempering type" and "no tempering type". Tempering type chocolate can contain cocoa butter (CB) without any restrictions, so it has a good chocolate flavor and good snapping and melting in the mouth, but it requires tempering work and has physical characteristics such as melting point, solidification rate, and softness. Is difficult to adjust. On the other hand, no-tempering chocolate contains cocoa butter substitute fats such as CBR (CB Replacer), which is a hard butter containing a low amount of laurin-based fats and oils, and CBS (CB Substitute), which is a hard butter containing a high amount of laurin-based fats and oils. Compared to type chocolate, the amount of CB is smaller, but it is cheaper, does not require tempering, and has the advantages of easy adjustment of physical properties such as melting point, solidification rate, and softness. It has been used for cream and chocolate cream.

However, when CB is blended with no-tempering chocolate, the larger the blending amount, the longer the storage period, the more coarse crystals are precipitated by the transition of the CB crystal form (graining), and the quality of chocolate is impaired. I will go. When graining occurs in chocolate, it has a rough texture and melts in the mouth, and is disliked because it loses its luster or has white lumps and spoils its appearance. Therefore, the current chocolate manufacturers set the expiration date within the period when no graining occurs, or warn the customer that "there is no problem in quality even if white spots (graining) occur". Have been forced. Nevertheless, if the CB is melted and resolidified due to the rise and fall of the temperature during distribution and display, graining tends to occur earlier.

As a no-tempering type chocolate that can be stored for a longer period of time than before, which has a CB content of about 3 months, the CB content is 6.9%, and the solidification rate, melting in the mouth and Although it has good snapping properties (Table 3 of Patent Document 1), it does not have a wide range of temperature resistance, and in particular, it has an effect of suppressing graining after storage in a low temperature range of 10 to 15 ° C. for 6 months. It was inadequate.

JP-A-2009-284899

An object of the present invention is to delay the occurrence of graining and tolerate graining in a wide temperature range while maintaining the solidification rate, luster, snap property and melting feeling in a no-tempering type chocolate having a conventional CB blending amount. It is to provide a storage stability improving agent that gives the chocolate, and a no-tempering type chocolate that is obtained by using the agent and does not cause graining even after long-term storage of 6 months.

As a result of diligent research to solve the above problems, the present inventors have a specific fatty acid composition and a specific fatty acid composition, which is a storage stability improver for no-tempering chocolate containing a specific amount of fats and oils. When a storage stability improver for no-tempering chocolate having a triglyceride composition is blended with no-tempering chocolate, the solidification rate, luster, snap property and melting feeling are maintained even if the chocolate contains a conventional amount of cocoa butter. We have found that it delays the occurrence of graining and imparts graining resistance in a wide temperature range, and has completed the present invention.

That is, the first of the present invention is a storage stability improver for no-tempering type chocolate containing 95% by weight or more of fats and oils in the whole storage stability improver, and trans-unsaturated fatty acids in all the constituent fatty acids of the fats and oils. The content is 5% by weight or less, the saturated fatty acids of C6 to C10 are 5% by weight or less, the saturated fatty acids of C12 to C14 are 5% by weight or less, the saturated fatty acids of C16 are 15 to 40% by weight, and the constituent fatty acids of C18 are 9 to 9 to. It is 25% by weight, the saturated fatty acid of C20-C22 is 10 to 35% by weight, the cis-unsaturated fatty acid is 25 to 55% by weight, and XYU is 8 to 30% by weight and Y2U is 0 in the whole fat and oil. .Contains 5 to 21% by weight and 3 to 24% by weight of YU2, with a total content of XYU, Y2U and YU2 of 13 to 35% by weight and a total content of XXX, X2Y, XY2 and YYY of 30% by weight or less. A certain storage stability improver for no-tempering type chocolate (X: saturated fatty acids of C16 to C18, saturated fatty acids of Y: C20 or more, U: cis-unsaturated fatty acids, XYU: X, Y, U are bound by one molecule each. Triglyceride, Y2U: Y is 2 molecules, U is 1 molecule, YU2: Y is 1 molecule, U is 2 molecules, XXX: X is 3 molecules. , X2Y: X is 2 molecules, Y is 1 molecule bonded triglyceride, XY2: X is 1 molecule, Y is 2 molecules bonded triglyceride, YYY: Y is 3 molecules bonded triglyceride). A preferred embodiment relates to the above-mentioned storage stability improver, wherein 95% by weight or more of the fats and oils are random transesterified oils. The second aspect of the present invention is a no-tempering type chocolate oil / fat composition comprising the above-mentioned no-tempering type chocolate storage stability improver and no-tempering type hard butter. The present invention relates to a no-tempering type chocolate oil / fat composition containing 25 to 99.59% by weight of mold hard butter and 0.41 to 75% by weight of the storage stability improver. The third aspect of the present invention is that the content of trans-unsaturated fatty acids in the total constituent fatty acids contained in the no-tempering chocolate is 3.25% by weight or less, and the fats and oils are contained in the total chocolate in an amount of 10 to 80% by weight. Tempering type chocolate, cocoa butter is 2% by weight or more and less than 12% by weight, XYU is 0.1 to 9.5% by weight, and Y2U is 0.025 to 2. It contains 2% by weight, 0.06 to 5.5% by weight of YU2, and the total content of XYU, Y2U and YU2 is 0.185 to 17.2% by weight, and the total of XXX, X2Y, XY2 and YYY. It relates to a no-tempering chocolate having a content of 17.2% by weight or less. _{In a preferred embodiment, the content of saturated fatty acids C 6 to} C ₁₀ is 6.5% by weight or less in the total constituent fatty acids of the fats and oils contained in the no-tempering chocolate, and the content of the saturated fatty acids in the no-tempering chocolate is 6.5% by weight or less. , 23-87.6% by weight of no-tempering type hard butter, and 0.75 to 65% by weight of the storage stability improver according to claim 1 or 2, said storage stability improver / cocoa. The present invention relates to the above-mentioned no-tempering chocolate having an avatar (weight ratio) of 0.15 to 13. A fourth aspect of the present invention relates to a food containing the above-mentioned no-tempering chocolate. Fifth of the present invention is the method for producing the storage stability improver for no-tempering type chocolate described above, wherein _{the saturated fatty acid content of C 6 to} C _{10 in} the total constituent fatty acids is 5% by weight or less, and C _{12 to} C ₁₄ saturated fatty acids content of 5% by weight or less, C ₁₆ saturated fatty acids 15 to 40% by weight, C ₁₈ saturated fatty acids 9 to 25% by weight, C ₂₀ or more saturated fatty acids Storage stability for no-tempering type chocolate, which comprises randomly exchanging raw material fats and oils containing 10 to 35% by weight and 25 to 55% by weight of cis-type unsaturated fatty acids to obtain a storage stability improver. The present invention relates to a method for producing a sex improver. In a preferred embodiment, the fat and oil after the random transesterification contains 8 to 30% by weight of XYU, 0.5 to 21% by weight of Y2U and 3 to 24% by weight of YU2 in the whole fat and oil, and XYU, Y2U. And the storage for no-tempering chocolate according to the above, wherein the total content of YU2 is adjusted to 13 to 35% by weight and the total content of XXX, X2Y, XY2 and YYY is 30% by weight or less. The present invention relates to a method for producing a stability improver. More preferably, the adjustment is to crystallize and separate the oil and fat after the random transesterification with no solvent so that the SFC at the end of crystallization is 20% or less, and separate the liquid portion. The present invention relates to a method for producing a storage stability improver for no-tempering chocolate.

According to the present invention, in a no-tempering chocolate having a conventional CB blending amount, while maintaining the solidification rate, luster, snap property and melting feeling, the occurrence of graining is delayed and the graining resistance in a wide temperature range is maintained. It is possible to provide a storage stability improving agent that does not cause graining even after a long-term storage of 6 months using the agent.

Hereinafter, the present invention will be described in more detail. The storage stability improver for no-tempering type chocolate of the present invention improves the storage stability of no-tempering type chocolate by using it together with no-tempering type hard butter and the like, and the solidification speed, luster, snap property and mouth of the chocolate. An agent that delays the occurrence of graining and imparts graining resistance in a wide temperature range while maintaining a feeling of melting, contains a specific amount of fats and oils, has a specific fatty acid composition, and has a specific triglyceride composition. ..

The storage stability improver for no-tempering chocolate of the present invention preferably contains fats and oils in an amount of 95% by weight or more based on the total amount of the storage stability improver.

Specifically, among all the constituent fatty acids contained in the fats and oils, the trans-unsaturated fatty acid content is 5% by weight or less, _{the saturated fatty acids C 6 to} C ₁₀ are 5% by weight or less, and the saturated fatty acids C _{12 to} C ₁₄ are saturated. Fatty acids are 5% by weight or less, C ₁₆ saturated fatty acids are 15 to 40% by weight, C ₁₈ saturated fatty acids are 9 to 25% by weight, C _20- C ₂₂ saturated fatty acids are 10 to 35% by weight, and cis. The type unsaturated fatty acid is preferably 25 to 55% by weight.

The content of the trans-unsaturated fatty acid is preferably as small as possible from the viewpoint of health, preferably 5% by weight or less, more preferably 3% by weight or less, and further preferably 1% by weight or less, based on the total constituent fatty acids contained in the fat and oil. preferable.

The content of the saturated fatty acids C _{6 to} C ₁₀ is preferably 5% by weight or less, more preferably 3% by weight or less, still more preferably 1% by weight or less, based on the total constituent fatty acids contained in the fats and oils. If it is more than 5% by weight, the solidification rate of chocolate may be deteriorated.

The content of the saturated fatty acids C _{12 to} C ₁₄ is preferably 5% by weight or less, more preferably 3% by weight or less, still more preferably 1% by weight or less, based on the total constituent fatty acids contained in the fats and oils. If it is more than 5% by weight, the chocolate may be grained.

The content of the saturated fatty acid of C ₁₆ is preferably 15 to 40% by weight based on the total constituent fatty acids contained in the fat and oil. If it is less than 15% by weight, the chocolate may be grained, and if it is more than 40% by weight, the chocolate may be grained, and the goodness of melting in the mouth and the snap property of the chocolate may be deteriorated.

The content of the saturated fatty acid of C ₁₈ is preferably 9 to 25% by weight based on the total constituent fatty acids contained in the fat and oil. If it is less than 9% by weight, the chocolate may be grained, and if it is more than 25% by weight, the chocolate may be grained, and the goodness of melting in the mouth and the snap property of the chocolate may be deteriorated.

The content of the saturated fatty acids of C _20- C ₂₂ is preferably 10 to 35% by weight based on the total constituent fatty acids contained in the fats and oils. If it is less than 10% by weight, the chocolate may be grained, and if it is more than 35% by weight, the chocolate may be grained, and the goodness of melting in the mouth and the snap property of the chocolate may be deteriorated.

The content of the cis-unsaturated fatty acid is preferably 25 to 55% by weight based on the total constituent fatty acids contained in the fat and oil. If it is less than 25% by weight, the good melting and snapping property of chocolate may be deteriorated, and if it is more than 55% by weight, the chocolate may be grained.

It is preferable that 95% by weight or more of the fats and oils are random transesterified oils. If the random transesterification oil is less than 95% by weight, the chocolate may be grained. Therefore, preferably, 95% by weight or more of the total fats and oils contained in the storage stability improver for no-tempering type chocolate of the present invention has a trans-saturated fatty acid content of 5% by weight in the total constituent fatty acids of the raw material fats and oils. Below, _{the saturated fatty acids of C 6 to} C ₁₀ are 5% by weight or less, _{the saturated fatty acids of C 12 to} C ₁₄ are 5% by weight or less, _{the saturated fatty acids of C 16} are 15 to 40% by weight, and _{the saturated fatty acids of C 18} are 9 to 9 to. 25% by weight, C _20- C ₂₂ saturated fatty acids are 10 to 35% by weight, and cis-unsaturated fatty acids are 25 to 55% by weight.

The storage stability improver for no-tempering chocolate of the present invention contains 8 to 30% by weight of XYU, 0.5 to 21% by weight of Y2U, and YU2 in the total fat and oil contained in the storage stability improver. It is preferably contained in an amount of 3 to 24% by weight, the total content of XYU, Y2U and YU2 is 13 to 35% by weight, and the total content of XXX, X2Y, XY2 and YYY is 30% by weight or less.

Here, each triglyceride has _{one molecular binding of each of X: C 16 to} C ₁₈ saturated fatty acids, Y: C ₂₀ or more saturated fatty acids, U: cis-unsaturated fatty acids, and XYU: X, Y, U. Triglyceride, Y2U: Y is 2 molecules, U is 1 molecule, YU2: Y is 1 molecule, U is 2 molecules, XXX: X is 3 molecules, X2Y : X means 2 molecules, Y means 1 molecule of triglyceride, XY2: X means 1 molecule, Y means 2 molecules of triglyceride, and YYY: Y means 3 molecules of triglyceride.

The composition obtained by mixing the storage stability improver for no-tempering chocolate of the present invention and the no-tempering hard butter as a main component can be used as an oil / fat composition for no-tempering chocolate.

Specifically, it is preferable that the fat and oil composition contains 0.41 to 75% by weight of the storage stability improver for no-tempering chocolate and 25 to 99.59% by weight of no-tempering hard butter.

Further, the no-tempering type hard butter may be either a no-tempering type hard butter (CBS: CB Substitute) containing a high amount of lauric-based fats and oils and / or a no-tempering type hard butter (CBR: CB Replacer) containing a low amount of lauric-based fats and oils. Here, CBS is specifically a fat or oil for chocolate having a saturated fatty acid content of 12 to 14 carbon atoms of 25% by weight or more, an SFC of 20 ° C. of 25% or more, and an SFC of 50 ° C. of 5% or less. Specifically, CBR is a fat or oil for chocolate having a saturated fatty acid content of 12 to 14 carbon atoms of less than 25% by weight, an SFC of 20 ° C. of 25% or more, and an SFC of 50 ° C. of 5% or less.

The storage stability improver for no-tempering type chocolate may contain other components as long as it exerts its purpose and effect. For example, partially hydrogenated oil or extremely hydrogenated oil of vegetable oil such as palm oil, soybean oil, and rapeseed oil. Examples include oils and oils and fats for adjusting physical properties such as soft oils having an SFC of less than 25% at 20 ° C and an SFC of less than 5% at 50 ° C. Regarding the former, extremely hydrogenated oil is preferable in consideration of the trans-acid content. .. Further, the content of other components other than the no-tempering type chocolate storage stability improver and the no-tempering type hard butter is 10% by weight in the whole of the storage stability improver in the case of partially hydrogenated oil or extremely hydrogenated oil. Less than, more preferably less than 5% by weight, more preferably less than 1% by weight. In the case of soft oil, less than 49% by weight is preferable, less than 30% by weight is more preferable, and less than 19% by weight is more preferable.

The no-tempering type chocolate of the present invention contains fats and oils in an amount of 10 to 80% by weight in the whole chocolate, and the trans-unsaturated fatty acid content in the total fatty acids in the fats and oils contained in the chocolate is 3.25% by weight or less. It is preferable to have.

The trans-unsaturated fatty acid content is better from the viewpoint of health, and is preferably 3.25% by weight or less, more preferably 1% by weight or less, based on the total constituent fatty acids in the fats and oils contained in the chocolate.

The no-tempering chocolate of the present invention contains 2% by weight or more and less than 10% by weight of cocoa butter, 0.1 to 9.5% by weight of XYU, and 0.025 to Y2U in the total fat and oil contained in the chocolate. It contains 2.2% by weight, 0.06 to 5.5% by weight of YU2, and the total content of XYU, Y2U and YU2 is 0.185 to 17.2% by weight, and XXX, X2Y, XY2, YYY. The total content of is preferably 17.2% by weight or less.

Here, each triglyceride has _{one molecular binding of each of X: C 16 to} C ₁₈ saturated fatty acids, Y: C ₂₀ or more saturated fatty acids, U: cis-unsaturated fatty acids, and XYU: X, Y, U. Triglyceride, Y2U: Y is 2 molecules, U is 1 molecule, YU2: Y is 1 molecule, U is 2 molecules, XXX: X is 3 molecules, X2Y : X means 2 molecules, Y means 1 molecule of triglyceride, XY2: X means 1 molecule, Y means 2 molecules of triglyceride, and YYY: Y means 3 molecules of triglyceride.

_{Further, the content of the saturated fatty acids C 6 to} C ₁₀ is preferably 6.5% by weight or less in the total constituent fatty acids of the fats and oils contained in the no-tempering chocolate. If it exceeds 6.5% by weight, the solidification rate of chocolate may deteriorate.

The no-tempering chocolate having the above-mentioned triglyceride composition generally contains 23 to 87.6% by weight of the no-tempering hard butter in the total fat and oil contained in the no-tempering chocolate, and the storage stability for the no-tempering chocolate. The improver may be blended in an amount of 0.75 to 65% by weight, and the storage stability improver / cocoa butter (weight ratio) may be blended and adjusted to be 0.15 to 13.

The no-tempering chocolate of the present invention may be eaten as it is, or it may be topped with bread or confectionery, sandwiched, or eaten as a wrapped food.

Next, first, a production example of the storage stability improver for no-tempering chocolate of the present invention is shown below. _{Specifically, the saturated fatty acid content of C 6 to} C ₁₀ is 5% by weight or less, and _{the saturated fatty acid content of C 12 to} C ₁₄ is 5% by weight or less, and the saturated fatty acid content of C 12 to C 14 is 5% by weight or less in the total constituent fatty acids in the raw material fats and oils. C ₁₆ saturated fatty acids 15-40% by weight, C ₁₈ saturated fatty acids 9-25% by weight, C _{20 and} above saturated fatty acids 10-35% by weight, and cis-unsaturated fatty acids 25-55% by weight. The composition of the raw material fats and oils may be adjusted so as to contain the raw material fats and oils, and the raw material fats and oils may be randomly ester-exchanged according to a conventional method. The transesterification may be carried out by a chemical method or an enzymatic method.

Then, the fats and oils after the random transesterification contain 8 to 30% by weight of XYU, 0.5 to 21% by weight of Y2U and 3 to 24% by weight of YU2 in the whole fats and oils, and of XYU, Y2U and YU2. It is preferable to adjust the composition so that the total content is 13 to 35% by weight and the total content of XXX, X2Y, XY2 and YYY is 30% by weight or less.

For the adjustment, for example, the oil and fat after the random transesterification may be crystallized and separated without a solvent so that the SFC at the end of crystallization is 20% or less, and the liquid portion may be separated.

Examples will be shown below and the present invention will be described in more detail, but the present invention is not limited to these examples. In the examples, "part" and "%" are based on weight.

The raw materials used in this example and comparative example are as follows.
Oil A: Palm sorting soft part with iodine value 63 (manufactured by Kaneka Corporation)
Fats and oils B: Extremely hydrogenated oil of high elsin rapeseed oil (manufactured by Kaneka Corporation)
Fats and Cs: Extremely hardened fats and oils of Roercin rapeseed oil (manufactured by Kaneka Corporation)
Fats and oils D: Medium-chain fatty acid-containing fats and oils "Actor M2" (manufactured by RIKEN Vitamin Co., Ltd.)
Oil E: Palm oil with an iodine value of 50 (manufactured by Kaneka Corporation)
Oil F: Palm kernel olein with iodine value 27 (manufactured by Kaneka Corporation)
Oil G: Palm-separated stearin with an iodine value of 33 (manufactured by Kaneka Corporation)
Oil H: Corn oil (manufactured by Kaneka Corporation)
Oils and fats I: Sheaolein (manufactured by Kaneka Corporation)
Oil J: Extremely hardened oil of palm oil with an iodine value of 50 (manufactured by Kaneka Corporation)

(1) Cocoa mass "Dezaan cocoamas" (made by ADM, cocoa butter content: 55%)
(2) Cocoa powder "Dezaan cocoapowder" (made by ADM, cocoa butter content: 22.5%)
(3) Cocoa butter "Deodorized cocoa butter" (manufactured by PT.ASIA.COCOA.INDONESIA)
(4) Hard butter with low lauric oil content (Kaneka's "Hibel F40LT" / Kaneka's iodine value 63, random transesterification oil for the soft part of palm separation = 80/20, 20 ℃ SFC = 69.6%, 50 ℃ SFC = 0.1%)
(5) Whole milk powder "whole fat powder milk with 26% oil content" (manufactured by Yotsuba Dairy Co., Ltd.)
(6) Skim milk powder "Skim milk powder with 1% oil content" (manufactured by Yotsuba Dairy Co., Ltd.)
(7) Sugar "powdered sugar" (manufactured by Patriotic Industry Co., Ltd.)
(8) Lecithin "Yelkin TS" (manufactured by ADM)
(9) Vanillin "Lignin Vanillin" (manufactured by Takasago International Corporation)
(10) Hard butter with high lauric oil content (Kaneka's "Palm Nuclear Extremely Hardened Oil" / Kaneka's "Palm Nuclear Stearic Acid Extremely Hardened Oil" = 85/15, 20 ℃ SFC = 71.4%, 50 ℃ SFC = 0.1%)

<Measurement method of fatty acid composition>
In Examples and Comparative Examples, the constituent fatty acid composition of fats and oils was determined by the reference fat and oil analysis test method 2.4.2.1-2013.

<Measurement method of triglyceride composition>
In Examples and Comparative Examples, the triglyceride composition of fats and oils was measured by high performance liquid chromatography according to the standard fats and oils analysis method 2.4.6.2-2013.

<SFC measurement method>
In Examples and Comparative Examples, the SFC of fats and oils was measured by NMR method at 20 ° C. or 30 ° C. according to the method specified in IUPAC 2.150 (a).

<Measurement method of sorting degree>
In Examples and Comparative Examples, the degree of separation of fats and oils is the SFC value of a crystallization solid-liquid mixed oil (slurry) obtained by crystallization at 30 to 50 ° C. without a solvent. The preferred range of fractionation is 0.1 to 20%. The SFC value of the degree of separation was measured by an NMR method immediately after sampling the slurry. The inside of the measurement cell of the p-NMR apparatus was kept at 40 ° C.

<Yield calculation method>
The yield is the weight% of the storage stability improver for no-tempering chocolate obtained from the raw material fats and oils. The preferred range of yield is 50-99.9%. The yield was calculated by dividing the weight of the obtained storage stability improver for chocolate by the total weight of the raw material fats and oils and converting it into a percentage (%).

<Method of evaluating the productivity of storage stability improver>
The productivity of the storage stability improver was evaluated according to the following criteria based on the presence or absence of a sorting step during the production of the storage stability improver and the yield.
5 points: Very good Yield is 75% or more without sorting process 4 points: Good Yield is 75% or more with sorting process 3 points: Yield is 50% or more and less than 75% without sorting process 2 Point: There is a bad sorting process and the yield is 25% or more and less than 50%. 1 point: There is a very bad sorting process and the yield is less than 25%.

<Evaluation of chocolate>
(Evaluation method of storage stability)
One skilled panelist observed the surface of chocolates 1-22 (n = 3) stored for 16 months at each temperature condition (10 ° C., 15 ° C., or 20 ° C.) and evaluated according to the following criteria.
5 points: No white spots (bumps), glossy 4 points: No white spots (bumps), no luster 3 points: No white spots (bumps), but some irregularities on the surface 2 points : White spots (bumps) are generated 1 point: Many white spots (lumps) are generated.

(Evaluation method of workability (dry chocolate))
When making chocolate, 10 skilled panelists evaluated the dried chocolate immediately after conching at 20 ° C. for 10 minutes according to the following criteria, and described the average score.
5 points: Chocolate does not adhere to the hands at all even if touched, and it dries very well 4 points: Chocolate hardly adheres even if touched, and it dries well 3 points: Chocolate adheres slightly when touched, and it dries Normal 2 points: Chocolate adheres a little when touched and dries poorly 1 point: Chocolate adheres a lot when touched and dries very poorly

(Evaluation method of melting in the mouth)
Ten skilled panelists evaluated the melting of no-tempering chocolate in the mouth after pouring it into a mold, placing it in a constant temperature bath at 20 ° C and letting it stand for one week to solidify it, and described the average score. did.
5 points: Equivalent to conventional CBR-blended no-tempering chocolate and very good melting in the mouth 4 points: Almost the same as conventional CBR-blended no-tempering chocolate and good melting in the mouth 3 points: For conventional CBR-blended no-tempering chocolate Slightly inferior in mouth melting but within the permissible range 2 points: Inferior to conventional CBR-blended no-tempering type chocolate and poor in mouth melting 1 point: Inferior to conventional CBR-blended no-tempering type chocolate and very poor in mouth melting

(Evaluation method of snap property)
Ten skilled panelists evaluated the snap property of no-tempering chocolate after pouring it into a mold, placing it in a constant temperature bath at 20 ° C and letting it stand for one week to solidify it, and evaluated the average score according to the following criteria. Described. The snap property here is a texture that cracks crisply when eating chocolate.
5 points: Same as the conventional CBR-blended no-tempering type chocolate product and very good snapping property 4 points: Almost the same as the conventional CBR-blended no-tempering type chocolate and good snapping property 3 points: Conventional CBR-blended no-tempering type Slightly inferior to chocolate, but slightly inferior in snapping property, but within the allowable range 2 points: Inferior to conventional CBR-blended no-tempering type chocolate, poor snapping property 1 point: Inferior to conventional CBR-blended no-tempering type chocolate, very poor snapping property

(Example 1) Preparation of storage stability improver and preparation of chocolate using it According to Table 1, 80 parts by weight of palm-separated soft part (fat A) having an iodine value of 63 and extremely hydrogenated oil of hyelsin rapeseed oil were used as raw material fats and oils. 20 parts by weight of (fat B) is placed in a separable flask, and while stirring at a stirring speed of 100 rpm, heating and vacuum dehydration is performed under the conditions of 90 ° C. and a vacuum state (500 Pa) to reduce the water content in the fat and oil to 100 ppm. A prepared raw material mixed oil and fat was obtained.

To 100 parts by weight of the obtained mixed fat and oil, 0.2 part by weight of sodium methylate was added, and the mixture was stirred at 90 ° C. for 20 minutes in a vacuum state. After stopping the stirring and opening the vacuum, 100 parts by weight of neutral water (pH 7.6 (hereinafter, all the same pH)) is poured over 100 parts by weight of the mixed fat and oil while showering from above the oil layer. , The oil and fat were brought into contact with neutral water.

After allowing to stand for 60 minutes as it was to sufficiently separate the oil layer, the emulsified layer, and the aqueous layer, the aqueous layer and the emulsified layer were discharged from the lower part of the flask to obtain an oil layer. To 100 parts by weight of the obtained oil layer, 2 parts by weight of white clay (manufactured by Mizusawa Chemical Co., Ltd., NF-X) was added, and while stirring at a stirring speed of 100 rpm, heat vacuum dehydration was performed under the conditions of 90 ° C. and a vacuum state (500 Pa). After that, a filter paper (manufactured by Advantec, qualitative filter paper No. 1) was passed through to obtain a decolorized oil. The obtained decolorizing oil was deodorized by steam distillation (250 ° C., 200 Pa, 60 minutes) according to a conventional method to obtain a storage stability improver 1.

Table 1 summarizes the fatty acid composition of the raw material fats and oils, the triglyceride composition and the fatty acid composition of the storage stability improver, and the yields of the survival stability improver at the time of production.

According to Table 2, no tempering type chocolate was prepared. That is, cocoa mass: 2.5 parts by weight, cocoa butter: 7.5 parts by weight, laurin-based oil and fat low content hard butter: 24.24 parts by weight, storage stability improver 1: 1.13 parts by weight, total fat powder milk: 8.0 parts by weight, defatted milk powder: 6.0 parts by weight, sugar: 50.0 parts by weight, lecithin: 0.6 parts by weight, and vanillin: 0.03 parts by weight are mixed and atomized (refining). After scouring (contching), the chocolate was poured into a round plate having a diameter of 50 mm, placed in a constant temperature bath at 20 ° C., and allowed to stand for 1 week to solidify to obtain a no-tempering type chocolate. The evaluation results of the obtained chocolate are summarized in Table 2.

(Example 2) Preparation of storage stability improver and preparation of chocolate using it The amounts of the palm-separated soft portion having an iodine value of 63 and the extremely hydrogenated oil of hyelsin rapeseed oil were changed to 67 parts by weight and 33 parts by weight, respectively. The storage stability improver 2 was obtained by the same method as in Example 1.
Table 1 summarizes the fatty acid composition of the raw material fats and oils, the triglyceride composition and the fatty acid composition of the storage stability improver, and the yields of the storage stability improver at the time of production.
A no-tempering type chocolate was obtained in the same manner as in Example 1 except that the storage stability improver 1 was changed to the storage stability improver 2. The evaluation results of the obtained chocolate are shown in Table 2.

(Comparative Example 1) Preparation of storage stability improver and production of chocolate using it The amount of the extremely hardened oil of palm-separated soft part and hyelsin rapeseed oil having an iodine value of 63 was changed to 89 parts by weight and 11 parts by weight, respectively. The storage stability improver 3 was obtained by the same method as in Example 1.
Table 1 summarizes the fatty acid composition of the raw material fats and oils, the triglyceride composition and the fatty acid composition of the storage stability improver, and the yields of the storage stability improver at the time of production.
A no-tempering type chocolate was obtained in the same manner as in Example 1 except that the storage stability improver 1 was changed to the storage stability improver 3. The evaluation results of the obtained chocolate are shown in Table 2.

(Comparative Example 2) Preparation of storage stability improver and production of chocolate using it 50 parts by weight of extremely hydrogenated oil (made by Kaneka) and 50 parts by weight of actor M2 (made by RIKEN Vitamin) are used as raw material fats and oils. The storage stability improver 4 was obtained by the same method as in Example 1.
Table 1 summarizes the fatty acid composition of the raw material fats and oils, the triglyceride composition and the fatty acid composition of the storage stability improver, and the yields of the storage stability improver at the time of production.
A no-tempering type chocolate was obtained in the same manner as in Example 1 except that the storage stability improver 1 was changed to the storage stability improver 4. The evaluation results of the obtained chocolate are shown in Table 2.

(Reference example) Preparation of conventional CBR-blended no-tempering chocolate that does not use a storage stability improver According to the formulation in Table 2, lauric-based oil and fat low-containing hard butter: 24.24 parts by weight was changed to 25.37 parts by weight. A no-tempering type chocolate was obtained in the same manner as in Example 1 except that the storage stability improving agent 1 was not added. The evaluation results of the obtained chocolate are shown in Table 2.

As is clear from Table 1, among all the constituent fatty acids of fats and oils contained in chocolate,
Trans-unsaturated fatty acid content is 5% by weight or less, C _{6 to} C ₁₀ saturated fatty acid is 5% by weight or less, C _{12 to} C ₁₄ saturated fatty acid is 5% by weight or less, C ₁₆ saturated fatty acid is 15 to 40 By weight%, _{the constituent fatty acids of C 18} are 9 to 25% by weight, _{the saturated fatty acids of C 20-} C ₂₂ are 10 to 35% by weight, and the cis-unsaturated fatty acids are 25 to 55% by weight.
In addition, XYU is contained in an amount of 8 to 30% by weight, Y2U is contained in an amount of 0.5 to 21% by weight, and YU2 is contained in an amount of 3 to 24% by weight, and the total content of XYU, Y2U and YU2 is 13 to 35% by weight and XXX. , X2Y, XY2 and YYY of no-tempering chocolate having a total content of 30% by weight or less (Examples 1 and 2) all had good evaluations of storage stability, workability, melting in the mouth, and snap property. It was.

On the other hand, the no-tempering type chocolate (Comparative Example 1) having a low Y2U content of 0% by weight in all the fats and oils contained in the chocolate had good workability, melting in the mouth, and snapping property, but evaluated the storage stability. Was bad.

Further, in the whole fat and oil contained in chocolate, the content of XYU, the content of Y2U, the content of YU2, and the total content of XYU, Y2U and YU2 are all as small as 0% by weight, which is a no-tempering type chocolate (Comparative Example 2). ) Was good in storage stability and melting in the mouth, but the evaluation of workability and snapability was poor.

(Example 3) Preparation of storage stability improver and preparation of chocolate using it According to Table 3, 67 parts by weight of palm-separated soft part (manufactured by Kaneka) having an iodine value of 63 and extremely hydrogenated oil of hyelsin rapeseed oil were used as raw material fats and oils. 33 parts by weight (manufactured by Kaneka) was placed in a separable flask, and while stirring at a stirring speed of 100 rpm, heat vacuum dehydration was performed under the conditions of 90 ° C. and a vacuum state (500 Pa) to reduce the water content in the oil to 100 ppm. It was adjusted. Then, 0.2 part by weight of sodium methylate was added to 100 parts by weight of the mixed fat (palm separated soft part: extremely hydrogenated oil of hyelsin rapeseed oil = 67: 33), and the mixture was stirred at 90 ° C. for 20 minutes in a vacuum state. .. After stopping the stirring and opening the vacuum, 100 parts by weight of neutral water (pH 7.6 (hereinafter, all the same pH)) is poured over 100 parts by weight of the mixed fat and oil while showering from above the oil layer. , The oil and fat were brought into contact with neutral water.

After allowing to stand for 60 minutes as it was to sufficiently separate the oil layer, the emulsified layer, and the aqueous layer, the aqueous layer and the emulsified layer were discharged from the lower part of the flask to obtain an oil layer. To 100 parts by weight of the obtained oil layer, 2 parts by weight of white clay (manufactured by Mizusawa Chemical Co., Ltd., NF-X) was added, and while stirring at a stirring speed of 100 rpm, heat vacuum dehydration was performed under the conditions of 90 ° C. and a vacuum state (500 Pa). After that, a filter paper (manufactured by Advantec, qualitative filter paper No. 1) was passed through to obtain a decolorized oil. The obtained decolorizing oil was stirred from the dissolved state at 42.5 ° C. for 24 hours at 100 rpm without using a solvent to precipitate crystals until the degree of fractionation became 11.5%, and then a filter press was used to deposit 1 Separation was carried out under the condition of .5 MPa to obtain a separated liquid portion. The obtained fractionated liquid portion was deodorized by steam distillation (250 ° C., 200 Pa, 60 minutes) according to a conventional method to obtain a storage stability improver 5.

Table 3 summarizes the fatty acid composition of the raw material fats and oils, the triglyceride composition and the fatty acid composition of the storage stability improver, and the yields of the storage stability improver at the time of production.

A no-tempering chocolate was obtained in the same manner as in Example 2 except that the storage stability improver 2 was changed to the storage stability improver 5 according to Table 4. The evaluation results of the obtained chocolate are shown in Table 4.

(Example 4) Preparation of storage stability improver and preparation of chocolate using the same Storage stability improver 6 was obtained by the same method as in Example 3 except that the degree of fractionation was changed to 19.5%.
Table 3 summarizes the fatty acid composition of the raw material fats and oils, the triglyceride composition and the fatty acid composition of the storage stability improver, and the yields of the storage stability improver at the time of production.
A no-tempering type chocolate was obtained in the same manner as in Example 2 except that the storage stability improver 2 was changed to the storage stability improver 6. The evaluation results of the obtained chocolate are shown in Table 4 together with Example 1.

As is clear from Table 4, among all the constituent fatty acids of fats and oils contained in chocolate,
Trans-unsaturated fatty acid content is 5% by weight or less, C _{6 to} C ₁₀ saturated fatty acid is 5% by weight or less, C _{12 to} C ₁₄ saturated fatty acid is 5% by weight or less, C ₁₆ saturated fatty acid is 15 to 40 By weight%, _{the constituent fatty acids of C 18} are 9 to 25% by weight, _{the saturated fatty acids of C 20-} C ₂₂ are 10 to 35% by weight, and the cis-unsaturated fatty acids are 25 to 55% by weight.
In addition, XYU is contained in an amount of 8 to 30% by weight, Y2U is contained in an amount of 0.5 to 21% by weight, and YU2 is contained in an amount of 3 to 24% by weight, and the total content of XYU, Y2U and YU2 is 13 to 35% by weight and XXX. , X2Y, XY2 and YYY have a total content of 30% by weight or less, and all of the no-tempering chocolates (Examples 1, 3 and 4) have good evaluations of storage stability, workability, melting in the mouth, and snap property. Met.

(Example 5) Preparation of storage stability improver and preparation of chocolate using it According to Table 5, the amounts of the palm-separated soft portion having an iodine value of 63 and the extremely hydrogenated oil of hyelsin rapeseed oil used were 55 parts by weight and 45 parts, respectively. The storage stability improver 7 was obtained by the same method as in Example 1 except that the weight was changed to the part by weight.
Table 5 summarizes the fatty acid composition of the raw material fats and oils, the triglyceride composition and the fatty acid composition of the storage stability improver, and the yields of the storage stability improver at the time of production.

A no-tempering chocolate was obtained in the same manner as in Example 2 except that the storage stability improver 2 was changed to the storage stability improver 7 according to Table 6. The evaluation results of the obtained chocolate are shown in Table 6.

(Example 6) Preparation of storage stability improver and production of chocolate using it As raw material fats and oils, 20 parts by weight of extremely hydrogenated oil (manufactured by Kaneka) and 80 parts by weight of palm oil (manufactured by Kaneka) having an iodine value of 50. The storage stability improver 8 was obtained by the same method as in Example 1 except that the portion was used.
Table 5 summarizes the fatty acid composition of the raw material fats and oils, the triglyceride composition and the fatty acid composition of the storage stability improver, and the yields of the storage stability improver at the time of production.
A no-tempering chocolate was obtained in the same manner as in Example 2 except that the storage stability improver 2 was changed to the storage stability improver 8 according to Table 6. The evaluation results of the obtained chocolate are shown in Table 6.

(Comparative Example 3) Preparation of storage stability improver and production of chocolate using it As raw material fats and oils, 33 parts by weight of extremely hydrogenated oil (manufactured by Kaneka) and palm kernel olein (manufactured by Kaneka) 67 having an iodine value of 27. The storage stability improver 9 was obtained by the same method as in Example 1 except that the weight part was used.
Table 5 summarizes the fatty acid composition of the raw material fats and oils, the triglyceride composition and the fatty acid composition of the storage stability improver, and the yields of the storage stability improver at the time of production.
A no-tempering chocolate was obtained in the same manner as in Example 2 except that the storage stability improver 2 was changed to the storage stability improver 9 according to Table 6. The evaluation results of the obtained chocolate are shown in Table 6.

(Comparative Example 4) Preparation of storage stability improver and production of chocolate using it Put only palm-separated stearin (manufactured by Kaneka) having an iodine value of 33 in a separable flask, and stir at a stirring speed of 100 rpm at 90 ° C. , Vacuum dehydration was carried out under the condition of a vacuum state (500 Pa) to adjust the water content in the fat and oil to 100 ppm. Then, 0.2 part by weight of sodium methylate was added to 100 parts by weight of the fat and oil, and the mixture was stirred at 90 ° C. for 20 minutes in a vacuum state. After stopping the stirring and opening the vacuum, 100 parts by weight of neutral water (pH 7.6 (hereinafter, all the same pH)) is poured over 100 parts by weight of the mixed fat and oil while showering from above the oil layer. , The oil and fat were brought into contact with neutral water. After allowing to stand for 60 minutes as it was to sufficiently separate the oil layer, the emulsified layer, and the aqueous layer, the aqueous layer and the emulsified layer were discharged from the lower part of the flask to obtain an oil layer. To 100 parts by weight of the obtained oil layer, 2 parts by weight of white clay (manufactured by Mizusawa Chemical Co., Ltd., NF-X) was added, and while stirring at a stirring speed of 100 rpm, heat vacuum dehydration was performed under the conditions of 90 ° C. and a vacuum state (500 Pa). After that, a filter paper (manufactured by Advantec, qualitative filter paper No. 1) was passed through to obtain a decolorized oil.

The obtained decolorizing oil was stirred at 43.5 ° C. for 24 hours at 100 rpm without using a solvent to precipitate crystals until the degree of fractionation became 20.0%, and then a filter press was used to deposit 1 Separation was carried out under the condition of .5 MPa to obtain a separated liquid portion. The obtained fractionated liquid portion was deodorized by steam distillation (250 ° C., 200 Pa, 60 minutes) according to a conventional method to obtain a storage stability improver 10.

Table 5 summarizes the fatty acid composition of the raw material fats and oils, the triglyceride composition and the fatty acid composition of the storage stability improver, and the yields of the storage stability improver at the time of production.

A no-tempering chocolate was obtained in the same manner as in Example 2 except that the storage stability improver 2 was changed to the storage stability improver 10 according to Table 6. The evaluation results of the obtained chocolate are shown in Table 6.

(Comparative Example 5) Preparation of storage stability improver and production of chocolate using it As raw material fats and oils, 60 parts by weight of extremely hydrogenated oil (made by Kaneka) and 40 parts by weight of corn oil (made by Kaneka) were used. The storage stability improver 11 was obtained by the same method as in Example 1 except for the above.
Table 5 summarizes the fatty acid composition of the raw material fats and oils, the triglyceride composition and the fatty acid composition of the storage stability improver, and the yields of the storage stability improver at the time of production.
A no-tempering chocolate was obtained in the same manner as in Example 2 except that the storage stability improver 2 was changed to the storage stability improver 11 according to Table 6. The evaluation results of the obtained chocolate are shown in Table 6 together with Example 2.

As is clear from Table 6, among all the constituent fatty acids of fats and oils contained in chocolate, the trans-unsaturated fatty acid content is 5% by weight or less, the saturated fatty acids of _{C 6 to} C _{10 are 5% by weight or less, and C 12} to C. _{The saturated fatty acids of 14} are 5% by weight or less, _{the saturated fatty acids of C 16} are 15 to 40% by weight, _{the constituent fatty acids of C 18} are 9 to 25% by weight, and the saturated fatty acids of _{C 20-} C _{22 are 10 to 35% by weight.} %, The cis-unsaturated fatty acid is 25 to 55% by weight, and the total fat and oil contains 8 to 30% by weight of XYU, 0.5 to 21% by weight of Y2U, and 3 to 24% by weight of YU2. , Y2U and YU2 total content of 13-35% by weight and XXX, X2Y, XY2 and YYY total content of 30% by weight or less of the non-tempering type chocolates (Examples 2, 5 and 6) are all preserved. The stability, workability, melting in the mouth, and snap property were evaluated well.

On the other hand, the no-tempering type chocolate (Comparative Example 3) in which both the Y2U content and the YU2 content were as low as 0% by weight in all the fats and oils contained in the chocolate had good workability, melting in the mouth, and snapping property. However, the evaluation of storage stability was poor.

Further, a no-tempering type chocolate in which the content of XYU, the content of Y2U, the content of YU2, and the total content of XYU, Y2U, and YU2 are all as small as 0% by weight in all the fats and oils contained in chocolate (Comparative Example). In 4), workability, melting in the mouth, and snapping property were good, but the evaluation of storage stability was poor.

Further, the no-tempering type chocolate (Comparative Example 5), in which the content of YU2 in the total fat and oil contained in the chocolate was as low as 0% by weight, had good workability and melting in the mouth, but had good storage stability and snapping property. The evaluation was bad.

(Comparative Example 6) Preparation of storage stability improver and preparation of chocolate using it According to Table 7, storage stability was carried out by the same method as in Example 1 except that only sheaolein (manufactured by Kaneka) was used as the raw material fat and oil. A sex improver 12 was obtained.
Table 7 summarizes the fatty acid composition of the raw material fat and oil, the triglyceride composition and the fatty acid composition of the storage stability improver, and the yields of the storage stability improver at the time of production.

A no-tempering chocolate was obtained in the same manner as in Example 2 except that the storage stability improver 2 was changed to the storage stability improver 12 according to Table 8. The evaluation results of the obtained chocolate are shown in Table 8.

(Comparative Example 7) Preparation of storage stability improver and production of chocolate using it As raw material fats and oils, 67 parts by weight of sheaolein (manufactured by Kaneka) and 33 parts by weight of extremely hydrogenated palm oil (manufactured by Kaneka) having an iodine value of 50. The storage stability improver 13 was obtained by the same method as in Example 1 except that
Table 7 summarizes the fatty acid composition of the raw material fat and oil, the triglyceride composition and the fatty acid composition of the storage stability improver, and the yields of the storage stability improver at the time of production.
A no-tempering chocolate was obtained in the same manner as in Example 2 except that the storage stability improver 2 was changed to the storage stability improver 13 according to Table 8. The evaluation results of the obtained chocolate are shown in Table 8.

(Comparative Example 8) Preparation of storage stability improver and production of chocolate using the same method as in Example 1 except that only the palm fractionated soft portion (manufactured by Kaneka) having an iodine value of 63 was used as the raw material fat and oil. Obtained a storage stability improver 14.
Table 7 summarizes the fatty acid composition of the raw material fat and oil, the triglyceride composition and the fatty acid composition of the storage stability improver, and the yields of the storage stability improver at the time of production.
A no-tempering chocolate was obtained in the same manner as in Example 2 except that the storage stability improver 2 was changed to the storage stability improver 14 according to Table 8. The evaluation results of the obtained chocolate are shown in Table 8.

(Comparative Example 9) Preparation of storage stability improver and preparation of chocolate using it An extremely hydrogenated oil (manufactured by Kaneka) of Hyelsin rapeseed oil was used as the storage stability improver 15. Table 7 summarizes the fatty acid composition of the raw material fat and oil, the triglyceride composition and the fatty acid composition of the storage stability improver, and the yields of the storage stability improver at the time of production.
A no-tempering chocolate was obtained in the same manner as in Example 2 except that the storage stability improver 2 was changed to the storage stability improver 15 according to Table 8. The evaluation results of the obtained chocolate are shown in Table 8.

As is clear from Table 8, the content of Y2U is 0% by weight, the content of YU2 is 0% by weight, and the total content of XYU, Y2U and YU2 is 0.1% by weight in all the fats and oils contained in chocolate. The no-tempering type chocolate (Comparative Example 6), which had few in all cases, had good workability, melting in the mouth and snapping property, but the evaluation of storage stability was poor.

Further, in the total fat and oil contained in chocolate, the content of XYU is 0% by weight, the content of Y2U is 0% by weight, the content of YU2 is 0% by weight, and the total content of XYU, Y2U and YU2 is 0.1. The no-tempering type chocolate (Comparative Example 7), which was less than% by weight, had good workability, melting in the mouth and snapping property, but the evaluation of storage stability was poor.

Further, in the whole fat and oil contained in chocolate, the content of XYU, the content of Y2U, the content of YU2, and the total content of XYU, Y2U and YU2 are all as low as 0% by weight, which is a no-tempering type chocolate (Comparative Example 8). ) Was good in workability, melting in the mouth and snapping property, but the evaluation of storage stability was poor.

Further, in the whole fat and oil contained in chocolate, the content of XYU, the content of Y2U, the content of YU2, and the total content of XYU, Y2U and YU2 are all as low as 0% by weight, which is a no-tempering type chocolate (Comparative Example 9). ) Was good in storage stability and workability, but poorly evaluated for melting in the mouth and snapping property.

(Example 7) Preparation of chocolate using storage stability improver 2 According to Table 9, cocoa powder: 7.5 parts by weight to 6.5 parts by weight, storage stability improver 2: without adding cocoa mass. 1.13 parts by weight to 0.3 parts by weight, sugar: 50 parts by weight to 53.5 parts by weight, laurin-based oil and fat low content hard butter: 24.24 parts by weight to laurin type oil and fat high content hard butter: 25. A no-tempering type chocolate was obtained in the same manner as in Example 2 except that the amount was changed to 1 part by weight. The evaluation results of the obtained chocolate are shown in Table 9.

According to Table 9, hard butter containing a large amount of lauric oil and fat: 25.1 parts by weight was changed to 8.2 parts by weight, and storage stability improver 2: 0.3 parts by weight was changed to 17.2 parts by weight. A no-tempering chocolate was obtained in the same manner as in Example 2. The evaluation results of the obtained chocolate are shown in Table 9.

(Example 8) Preparation of storage stability improver and preparation of chocolate using it According to Table 9, lauric-based oil and fat high content hard butter: 25.1 parts by weight to 8.2 parts by weight, storage stability improver 2: No tempering type chocolate was obtained in the same manner as in Example 2 except that 0.3 parts by weight was changed to 17.2 parts by weight. The evaluation results of the obtained chocolate are shown in Table 9.

(Comparative Example 10) Preparation of storage stability improver and preparation of chocolate using it According to Table 9, lauric-based oil and fat high content hard butter: 25.1 parts by weight to 25.3 parts by weight, storage stability improver 2: No tempering type chocolate was obtained in the same manner as in Example 2 except that 0.3 parts by weight was changed to 0.1 parts by weight. The evaluation results of the obtained chocolate are shown in Table 9.

(Comparative Example 11) Preparation of storage stability improver and preparation of chocolate using it According to Table 9, lauric-based oil and fat high content hard butter: 25.1 parts by weight to 5.3 parts by weight, storage stability improver 2: No tempering type chocolate was obtained in the same manner as in Example 2 except that 0.3 parts by weight was changed to 20.1 parts by weight. The evaluation results of the obtained chocolate are shown in Table 9.

As is clear from Table 9, among all the constituent fatty acids of fats and oils contained in chocolate, the trans-unsaturated fatty acid content is 5% by weight or less, the saturated fatty acids of _{C 6 to} C _{10 are 5% by weight or less, and C 12} to C. _{The saturated fatty acids of 14} are 5% by weight or less, _{the saturated fatty acids of C 16} are 15 to 40% by weight, _{the constituent fatty acids of C 18} are 9 to 25% by weight, and the saturated fatty acids of _{C 20-} C _{22 are 10 to 35% by weight.} %, The cis-unsaturated fatty acid is 25 to 55% by weight, and the total fat and oil contains 8 to 30% by weight of XYU, 0.5 to 21% by weight of Y2U, and 3 to 24% by weight of YU2. , Y2U and YU2 total content of 13 to 35% by weight and XXX, X2Y, XY2 and YYY total content of 30% by weight or less, all of the no-tempering type chocolates (Examples 7 and 8) have storage stability. The evaluation of workability, melting in the mouth, and snapping property was good.

On the other hand, in the total fat and oil contained in chocolate, the content of XYU is 0.07% by weight, the content of Y2U is 0.02% by weight, the content of YU2 is 0.04% by weight, and the content of XYU, Y2U and YU2 is The no-tempering chocolate (Comparative Example 10) having a total content of 0.13% by weight was good in workability, melting in the mouth and snapping property, but poorly evaluated in storage stability.

In addition, the total content of XYU is 10.26% by weight, the content of Y2U is 2.29% by weight, the content of YU2 is 5.83% by weight, and the total of XYU, Y2U and YU2 in the total fat and oil contained in chocolate. The no-tempering chocolate (Comparative Example 11) having a high content of 18.38% by weight and a total content of XXX, X2Y, XY2 and YYY of 17.4% by weight has good storage stability and workability. However, the evaluation of melting in the mouth and snap property was poor.

(Example 9) Preparation of oil and fat composition for no-tempering type chocolate and production of chocolate using it No-tempering type hard butter containing high laurin-based oil and fat (made by Kaneka, palm nucleus extremely hydrogenated oil: palm nucleus stearic acid extremely hydrogenated oil) = 85:15 mixed oil and fat, SFC at 20 ° C. = 71.4%, SFC at 50 ° C. = 0.1%) 32.1 parts by weight, storage stability improver 2 (Example 2) 67.9 parts by weight Was dissolved and mixed, and then cooled with stirring to prepare a no-tempering type fat and oil composition 1 for chocolate.

Then, using the fat and oil composition 1 for no-tempering type chocolate, a no-tempering type chocolate was prepared according to the formulation shown in Table 9. That is, lauric-based fat-rich hard butter of chocolate (Example 8): 8.2 parts by weight and storage stability improver 2: 17.2 parts by weight, and 25.4 parts by weight of no-tempering type chocolate fat-and-fat composition 1. A no-tempering type chocolate was produced in the same manner as in Example 8 except that the portion was changed. The evaluation results of the obtained chocolate are shown in Table 9.
From the results in Table 7, the chocolate of Example 9 had good evaluations of storage stability, workability, melting in the mouth, and snap property.

(Example 10) Preparation of chocolate-coated cookie Margarine adjusted to room temperature (“Nova Consebourg Gateau SP” manufactured by Kaneka Co., Ltd.): 55 parts by weight, Johakuto (“Johakuto” manufactured by Toyo Refining Sugar Co., Ltd.): 45 By weight, salt ("refined salt" manufactured by Salt Industry Center of Japan): 0.5 parts by weight, baking soda ("Sodium BicarbonateUSP-FCC grade5" manufactured by Church & Dwitt): 0.2 parts by weight of sterilized whole egg (cupy) Tamago Co., Ltd. "Liquid whole egg (sterilized)"): 15 parts by weight was put into a mixer bowl and mixed at low speed for 30 seconds and at medium speed for 30 seconds. Sieved cake flour (“Violet” manufactured by Nisshin Seifun Co., Ltd .): 100 parts by weight was added and mixed at low speed for 1 minute to obtain a dough for cookies. The obtained dough was made into a thickness of 4 mm with a sheeter. After stretching, it was die-cut with a circular cercle having a diameter of 40 mm and baked in a fixed kiln at 180 ° C. for 12 minutes to obtain a cookie. The obtained die-cut cookie was cooled at 20 ° C. for 24 hours to make a die-cut cookie. On the other hand, it was embedded in a no-tempering type chocolate (Example 2) three times by weight, and further cooled at 20 ° C. for 1 hour to solidify the chocolate to obtain a chocolate-coated cookie. The workability of the chocolate-coated cookie was good. Even after storage at 20 ° C. for 1 month, there were no white spots (lumps), it was glossy, and it melted in the mouth and had good snapping properties.

Claims (9)

A storage stability improver for no-tempering chocolate containing 95% by weight or more of fats and oils in the whole storage stability improver.
Among all the constituent fatty acids of the fats and oils, the trans-unsaturated fatty acid content is 5% by weight or less, _{the saturated fatty acids of C 6 to} C ₁₀ are 5% by weight or less, the saturated fatty acids of C _{12 to} C ₁₄ are 5% by weight or less, and C. ₁₆ saturated fatty acids are 15-40% by weight, C ₁₈ constituent fatty acids are 9-25% by weight, C _20- C ₂₂ saturated fatty acids are 10-35% by weight, and cis-unsaturated fatty acids are 25-55%. By weight%
XYU is contained in an amount of 8 to 30% by weight, Y2U is contained in an amount of 0.5 to 21% by weight, and YU2 is contained in an amount of 3 to 24% by weight, and the total content of XYU, Y2U and YU2 is 13 to 35% by weight and XXX. , X2Y, XY2 and YYY total content is 30% by weight or less.
Storage stability improver for no-tempering chocolate.
X: C _{16 to} C ₁₈ saturated fatty acids Y: C ₂₀ or more saturated fatty acids U: cis-unsaturated fatty acids XYU: triglyceride in which one molecule each of X, Y, and U is bound Y2U: Y is two molecules, U is Triglyceride with 1 molecular binding YU2: 1 molecule with Y, triglyceride with 2 molecules of U XXX: Triglyceride with 3 molecules of X bound X2Y: Triglyceride with 2 molecules of X and 1 molecule of Y XY2: Triglyceride with 1 molecule of X and 2 molecules of Y YYY: Triglyceride with 3 molecules of Y The storage stability improving agent according to claim 1, wherein 95% by weight or more of the fats and oils are random transesterified oils. A no-tempering type chocolate oil / fat composition comprising the no-tempering type chocolate storage stability improver according to claim 1 or 2 and a no-tempering type hard butter. A no-tempering chocolate oil / fat composition containing 25 to 99.59% by weight of butter and 0.41 to 75% by weight of the storage stability improver. A no-tempering type chocolate having a trans-unsaturated fatty acid content of 3.25% by weight or less in the total constituent fatty acids in the fats and oils contained in the no-tempering type chocolate and containing 10 to 80% by weight of the fats and oils in the whole chocolate.
Cocoa butter is 2% by weight or more and less than 12% by weight, XYU is 0.1 to 9.5% by weight, Y2U is 0.025 to 2.2% by weight, and YU2 is 0. It contains .06 to 5.5% by weight, and the total content with XYU, Y2U and YU2 is 0.185 to 17.2% by weight, and the total content of XXX, X2Y, XY2, YYY is 17.2% by weight. % Or less,
No tempering chocolate. _{The content of saturated fatty acids C 6 to} C _{10 in} the total fatty acids constituting fats and oils contained in no-tempering chocolate is 6.5% by weight or less.
The total fat and oil contained in the no-tempering chocolate contains 23 to 87.6% by weight of the no-tempering hard butter, and 0.75 to 65% by weight of the storage stability improver according to claim 1 or 2. The no-tempering chocolate according to claim 4, wherein the storage stability improver / cocoa butter (weight ratio) is 0.15 to 13. A food containing the no-tempering chocolate according to claim 4 or 5. A method for producing a storage stability improver for no-tempering chocolate according to claim 1 or 2.
Among all the constituent fatty acids, _{the saturated fatty acid content of C 6 to} C _{10 is 5% by weight or less, the saturated fatty acid content of C 12 to} C ₁₄ is 5% by weight or less, and the saturated fatty acid content of C ₁₆ is 15 to 40. Random ester exchange of raw material fats and oils containing 9 to 25% by weight of C ₁₈ saturated fatty _{acids, 10 to 35% by weight of C 20} or more saturated fatty acids, and 25 to 55% by weight of cis-unsaturated fatty acids. A method for producing a storage stability improver for no-tempering type chocolate, which comprises obtaining a storage stability improver. The fats and oils after the random transesterification are contained in the whole fats and oils in an amount of 8 to 30% by weight of XYU, 0.5 to 21% by weight of Y2U and 3 to 24% by weight of YU2, and the total content of XYU, Y2U and YU2. The storage stability for no-tempering chocolate according to claim 7, wherein the amount is adjusted to be 13 to 35% by weight and the total content of XXX, X2Y, XY2 and YYY is 30% by weight or less. Method of manufacturing improver. The adjustment according to claim 8, wherein the oil and fat after the random transesterification is crystallized and separated without a solvent so that the SFC at the end of crystallization is 20% or less, and the liquid portion is separated. A method for producing a storage stability improver for no-tempering chocolate.