JP2021159010A - Texture modifier for oily food - Google Patents

Abstract

To provide a texture modifier capable of improving residual feeling after taste at the eating time, and imparting sharp aftertaste to chocolate, while keeping as much as possible physical properties of a conventional chocolate.SOLUTION: A texture modifier for oily food comprises fat in which the content of triglyceride is 9-60 wt.%, which has 2-20 wt.% fatty acid with a carbon number of 6-10, and 1-2 fatty acid with SFC at 20°C of 10% or less, and with a carbon number of 6-10. Further, in the texture modifier for oily food the ratio (unsaturated/saturated) between unsaturated fatty acid and saturated fatty acid with a carbon number of 16-22 is 2.5 or higher.SELECTED DRAWING: None

Description

The present invention relates to oil-based foods such as chocolate, and more particularly to a texture improving agent for oil-based foods containing an oil-and-fat composition as an active ingredient.

Generally, chocolate melts in the mouth due to the characteristic that the chocolate dough melts sharply near body temperature, but at the same time it shows high stickiness that sticks to the oral wall, and the melted chocolate component remains after taste. It causes a feeling.

In Patent Document 1 below, while showing the sharp melting of conventional chocolate in the mouth, the stickiness of chocolate eluted in saliva is greatly reduced, and a refreshing feeling with little residue in the mouth, which was difficult to produce by the conventional technique, is achieved. For the purpose of providing a certain chocolate, vegetable fats and oils and lipophilic sorbitan containing 25 to 50% lauric acid in the total fatty acid composition and 5 to 30% of SOS type triglyceride (S: saturated fatty acid, O: oleic acid). A texture improver for tempering chocolate containing a fatty acid ester is disclosed.

Further, in Patent Document 2 below, since white chocolate and milk chocolate are composed mainly of cocoa butter and whole milk powder, the taste of the milk component is emphasized and the aftertaste becomes very poor. A technique for incorporating polyphenols has been disclosed for the purpose of improving the taste that makes chocolate look mellow and producing a mellow and refreshing aftertaste and sharpness of taste.

Japanese Unexamined Patent Publication No. 9-121771 Japanese Unexamined Patent Publication No. 2005-6503

The technique described in Patent Document 1 has a problem that the adhesive properties of chocolate must be changed in order to reduce the adhesiveness of chocolate eluted in saliva in the mouth, which makes it difficult to freely adjust the physical properties of chocolate. there were.

On the other hand, Patent Document 2 describes that adding a polyphenol-containing extraction composition from green tea leaves to chocolate or white chocolate is effective in improving the aftertaste, but polyphenol, which is an astringent component, is described. There was concern that the addition of green tea would lead to alteration of the chocolate flavor.

Therefore, an object of the present invention is to improve the residual feeling of taste at the time of eating while maintaining the physical properties of conventional chocolate as much as possible.

It is widely practiced to add a small amount of liquid oil to soften the texture of chocolate or to suppress the oil transfer bloom in chocolate complex confectionery. They have also found that the use of medium-chain fatty acid fats and oils (MCT) in this liquid oil softens the bite and improves the sharpness of the aftertaste as described above. However, it is known that when MCT is highly blended in oily foods, an undesired soapy flavor may be generated depending on the storage conditions, and it is difficult to blend an amount of MCT that has an effect of improving the sharpness of the aftertaste.

Against this background, the present inventors have triglycerides having 1 to 2 fatty acids having 6 to 10 carbon atoms in the molecule, such as ester-exchanged fats and oils of liquid oils mainly composed of MCT and unsaturated fatty acids having 18 carbon atoms. (Hereinafter referred to as mixed acid group triglyceride) has the same effect of softening the bite and improving the sharpness of the aftertaste as described above, so that the fatty acid content of 6 to 10 carbon atoms in the oily food can be reduced, and as a result, the soapy flavor. The present invention has been completed by finding that the risk of occurrence can be reduced. Furthermore, it was found that the effect of improving the sharpness of the aftertaste is particularly exhibited in white chocolate containing a large amount of milk solids.

That is, an object of the present invention is to provide a method for imparting a sharp aftertaste to chocolate. In particular, it is an object of the present invention to provide a method for imparting a sharp aftertaste to chocolate containing a milk solid content.

Liquid oil having an SFC of 10% or less at 20 ° C., 2 to 20% by weight of fatty acids having 6 to 10 carbon atoms and 9 to 60% by weight of mixed acid group triglyceride among the constituent fatty acids is used for oily foods. By blending it with chocolate as a texture improving agent, this problem could be solved.

That is, the present invention
(1)
Among the constituent fatty acids, the content of triglyceride having 2 to 20% by weight of fatty acid having 6 to 10 carbon atoms, 10% or less of SFC at 20 ° C., and 1 to 2 fatty acids having 6 to 10 carbon atoms in the molecule is 9 to A texture improver for oily foods composed of 60% by weight of fats and oils.
(2)
The texture improver for oily foods (1), wherein the ratio of unsaturated fatty acids having 16 to 22 carbon atoms to saturated fatty acids (unsaturated / saturated) is 2.5 or more.
(3)
The texture improver for oily foods according to (1) or (2), which contains medium-chain fatty acid fats and oils (MCT) and transesterified oils made from liquid oils.
(4)
An oil-based food oil / fat composition containing any of the oil-based food texture improvers (1) to (3).
(5)
An oily food containing 7 to 50% by weight of the texture improving agent for oily foods according to any one of (1) to (3) in the oil content.
(6)
1.4 to 25% by weight of triglyceride having 1 to 2 fatty acids having 6 to 10 carbon atoms in the molecule, which is derived from the texture improving agent for oily foods according to any one of (1) to (3). Oily foods including.
(7)
Oily foods of (5) or (6) containing milk solids,
It is about.

By adding the texture improving agent for oily foods of the present invention, it is possible to impart a soft bite and sharpness of aftertaste to oily foods. The effect is remarkable in oil-based foods containing milk solids such as white chocolate and milk chocolate.

Hereinafter, the present invention will be specifically described.

(Texture improver for oily foods)
The texture improving agent for oily foods of the present invention comprises fats and oils. By using the texture improving agent for oily foods of the present invention in oily foods, it is possible to impart softness in chewing and sharpness of aftertaste.

(Fatty acid content of 6 to 10 carbon atoms of texture improver for oily foods)
The texture improving agent for oily foods of the present invention needs to contain 2 to 20% by weight of a fatty acid having 6 to 10 carbon atoms in the constituent fatty acids. It is preferably 3 to 15% by weight, more preferably 3.5 to 10% by weight, and even more preferably 4.0 to 7% by weight.

(SFC of texture improver for oily foods at 20 ° C)
The texture improving agent for oily foods of the present invention needs to have an SFC of 10% or less at 20 ° C. It is preferably 5% or less, more preferably 3% or less.

(Content of mixed acid group triglyceride of texture improver for oily foods)
The texture improving agent for oily foods of the present invention needs to contain 9 to 60% by weight of a mixed acid group triglyceride. It is preferably 13 to 50% by weight, more preferably 15 to 37% by weight, and even more preferably 17 to 25% by weight.

(Unsaturation / saturation ratio of texture improver for oily foods)
The texture improver for oily foods of the present invention has a ratio of unsaturated fatty acids having 16 to 22 carbon atoms to saturated fatty acids (unsaturated / saturated), preferably 2.5 or more, more preferably 3.0 or more, and even more preferably. It is 3.5% or more.

(Transesterification oil)
The texture improving agent for oily foods of the present invention contains a mixed acid group triglyceride as an active ingredient. This active ingredient can be contained by containing a transesterified oil made from a liquid oil mainly containing a medium-chain fatty acid fat (MCT) and an unsaturated fatty acid having 18 carbon atoms.

In the present invention, the liquid oil is a fat or oil that is liquid at room temperature and contains mainly unsaturated fatty acids having 18 carbon atoms in the constituent fatty acids. Examples of the liquid oil include rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, sunflower oil, palm oil and the like. In addition, processed fats and oils that are liquid at room temperature and which have been subjected to one or more kinds of physical or chemical treatments such as hydrogenation, separation, and transesterification to these fats and oils can be mentioned. As the liquid oil of the present invention, corn oil and sunflower oil are preferably used, and more preferably corn oil is used.

(Fat composition for oily foods)
In the oil-based food oil-and-fat composition of the present invention, other oil-based oil-based food texture improving agents may contain other oils and fats and emulsifiers. The oil-based food oil / fat composition of the present invention may be a tempering type or a no-tempering type. By containing, for example, a fat or oil containing StOSt triglyceride as a tempering type, it is possible to obtain a fat or oil transfer resistant CBE having an effect of imparting sharpness to the aftertaste. (However, St refers to stearic acid and O refers to oleic acid)

(Contents of texture improver for oily foods in oily foods)
The oily food of the present invention can contain 7 to 50% by weight of the texture improving agent for oily foods in the oil content of the oily foods. Further, it is preferably 7.5 to 40% by weight, more preferably 8.5 to 30% by weight, and further preferably 9 to 20% by weight. When the content of the texture improving agent for oily foods is the lower limit value, the good chewing softness and the good sharpness of the present application are not observed. In addition, if the upper limit is exceeded, oily foods are at risk of developing soapy, which is not preferable.

(Content of mixed acid group triglyceride in oily food oil)
The oil-based food of the present invention can contain 1.4 to 25% by weight of a mixed acid group triglyceride derived from a texture improving agent for oil-based foods in the oil content of the oil-based food. Further, it is preferably 1.6 to 15% by weight, more preferably 1.7 to 10% by weight, still more preferably 1.8 to 4% by weight. When the content of the texture improving agent for oily foods is the lower limit value, the good chewing softness and the good sharpness of the present application are not observed. In addition, if the upper limit is exceeded, oily foods are at risk of developing soapy, which is not preferable.

(Oil food)
Here, the oil-based food corresponds to chocolates, for example. In addition, the chocolates mentioned here include not only chocolate, quasi-chocolate, and chocolate-based foods specified by the National Chocolate Industry Fair Trade Council and the Chocolate-Used Foods Fair Trade Council, but also fats and oils as essential ingredients, if necessary. It refers to a mixture of sugars, milk powder, cocoa raw materials (cocoa mass, cocoa, cocoa butter), fruit juice powder, fruit powder, flavoring materials, emulsifiers, fragrances, coloring agents, and other auxiliary materials in an arbitrary ratio.
Typical examples of chocolates include sweet chocolate, milk chocolate, and white chocolate. In addition, strawberry chocolate and the like, which are obtained by adding fruit components to these, are also included.

(Milk solids of oily foods)
It is preferable that the oily food of the present invention contains milk solids because the effect of imparting a sharp aftertaste of the present invention is clearly exhibited. Examples of oily foods containing milk solids include milk chocolate and white chocolate, and a remarkable effect is particularly exhibited in white chocolate containing a large amount of milk solids.

Examples will be described below, but the technical idea of the present invention is not limited by these examples. In the example, both parts and% mean weight standards.

(Fat composition of Example 1)
Using 95 parts of corn oil and 5 parts of medium-chain fatty acid fats and oils (Fuji Oil Co., Ltd., trade name: MCT-64) as raw materials, transesterification is performed using sodium methylate, and the obtained fats and oils are commonly used. Purification was performed according to the above to obtain an oil / fat composition of Example 1.
(Fat composition of Example 2)
Sodium is a mixture of 82 parts of corn oil, 5 parts of medium-chain fatty acid fat (Fuji Oil Co., Ltd. trade name: MCT-64), 5 parts of high oleic sunflower oil, and 8 parts of extremely hardened oil of high oleic sunflower oil. The ester exchange was carried out using methylate, and the obtained oil and fat was purified according to a conventional method to obtain the oil and fat composition of Comparative Example 1.
(Fat composition of Comparative Example 1)
A fat and oil mixture of 95 parts of corn oil and 5 parts of medium-chain fatty acid fat and oil (Fuji Oil Co., Ltd. trade name: MCT-64) was refined according to a conventional method to obtain a fat and oil composition of Comparative Example 1 which is a non-transesterified oil. ..
(Fat composition of Comparative Example 2)
Corn oil was refined according to a conventional method to obtain an oil / fat composition of Comparative Example 2.
(Fat composition of Comparative Example 3)
Medium-chain fatty acid fats and oils (Fuji Oil Co., Ltd. trade name: MCT-64) were used as the fats and oils composition of Comparative Example 3.
(Fat composition of Comparative Example 4)
Palm super olein (iodine value 67, Fuji Oil Co., Ltd. trade name: Palm Ace 10) was used as the oil / fat composition of Comparative Example 4.
(Fat composition of Comparative Example 5)
The palm kernel olein (iodine value 25) was purified according to a conventional method to obtain an oil / fat composition of Comparative Example 5.
Fatty acid content of 6 to 10 carbon atoms, unsaturated fatty acid with 16 to 22 carbon atoms, saturated fatty acid with 16 to 22 carbon atoms, 16 to 22 carbon atoms (unsaturated / saturated) in the fat and oil compositions of Examples and Comparative Examples. Table 1 shows the ratio, the content of mixed acid group triglyceride (sum of C32-46), and 20 ° C. SFC%.

Table 1

Test A
-Using the oil and fat compositions of Examples 1 and Comparative Examples 1 to 4, white chocolate dough (oil content 45% by weight, oil content 33.3% by weight) based on the formulation shown in Table 2 according to a conventional method. Got
-After completely melting the chocolate dough at 50 ° C. or higher, the temperature was lowered to 31 ° C. while cooling with cold water at 13 ° C.
-A seeding agent (manufactured by Fuji Oil Co., Ltd./trade name "Choco Seed A") was added in an amount of 0.2% by weight to chocolate, tempered, and poured into a mold.
-Cooled at 10 ° C. for 30 minutes and demolded.
-Each chocolate was prepared by aging at 20 ° C. for 1 week.
Table 3 shows the fatty acid content of each chocolate oil having 6 to 10 carbon atoms and the content of triglyceride having 1 to 2 fatty acids having 6 to 10 carbon atoms in chocolate oil.
・ Seven well-trained panelists who were involved in the development of chocolate fats and oils evaluated the softness of the chocolate soup stock and the sharpness of the aftertaste, which were prepared according to the following evaluation criteria. The evaluation results are shown in Table 3.
・ ・ Starting to bite and evaluated on a 5-point scale. 5-point biting soft, 1-point biting hard.
・ ・ 5 grades of sharpness. 5 points are good and 1 point is bad.
・ ・ Comparative Example 2 having the best biting softness is evaluated as having a biting score of 5 points, and Comparative Example 3 having the best biting softness is evaluated as having a sharpness score of 5 points.

Table 2

Table 3

The chocolate using the oil / fat composition of Example 1, which is a transesterified oil of corn oil and MCT, has a fatty acid content of 6 to 10 carbon atoms in the oil content of 5.2% and a mixed acid group triglyceride content of 21.4%. It started to bite and both sharpness was good with 5 points.
On the other hand, chocolate using Comparative Example 1 of a mixed oil of corn oil and MCT (without transesterification) has a fatty acid content of 6 to 10 carbon atoms, which is the same as that of Example 1, but does not contain a mixed acid group triglyceride, and has a sharpness of 2. It failed in terms of points. This means that even in chocolate containing the same amount of medium-chain fatty acids, the effect of imparting sharpness to the aftertaste is clear when the medium-chain fatty acids are present in the form of being bound to the mixed acid group triglyceride, rather than when they are present as the medium-chain fatty acid fats and oils. It turns out that it is expensive.
Similarly, Comparative Example 2 of corn oil alone and Comparative Example 4 of palm super olein did not contain mixed acid group triglyceride, and the sharpness was unacceptable.
On the other hand, Comparative Example 3 of MCT was chewed and passed both sharpness, but fatty acid having 6 to 10 carbon atoms in chocolate oil was 33.3%, which was much higher than 1.7% of Example 1, and soapy. The risk of occurrence was considered to be very high.

Test B
-Using the oil and fat compositions of Example 1 and Comparative Example 5, white chocolate was prepared in the same manner as in Test A except that a chocolate dough (oil content 45%) was obtained according to a conventional method based on the formulation shown in Table 4, and the texture was textured. Was evaluated.

実施例１の油脂組成物を用いたチョコレートはテストＡと同様に良好な噛みだしソフトさ及び良好なキレ感を示したが、比較例５の油脂組成物を用いたチョコレートは噛みだしソフトさキレ感共に不十分であり不合格であった。比較例５の油脂組成物は２０℃ＳＦＣ％が１５．２％と常温で完全な液状油とは言えず、又炭素数１６〜２２の（不飽和／飽和）比率も２．０と実施例１の５．７に比べて低いことが原因と考えられた。 Table 4

The chocolate using the oil and fat composition of Example 1 showed good chewing softness and good sharpness as in Test A, but the chocolate using the oil and fat composition of Comparative Example 5 showed good chewing softness and sharpness. Both feelings were insufficient and I failed. The oil / fat composition of Comparative Example 5 is not a complete liquid oil at 20 ° C. SFC% of 15.2% at room temperature, and the (unsaturated / saturated) ratio of 16 to 22 carbon atoms is 2.0, which is an example. It was considered that the cause was lower than 5.7 in 1.

Test C
-Using the fat and oil compositions of Examples 1 and 2, chocolate was prepared in the same manner as in Test A except that a strawberry chocolate dough (oil content 41.1%) was obtained according to a conventional method based on the formulation shown in Table 5, and the texture was textured. Was evaluated.

Table 5

The chocolate using the oil and fat composition of Example 1 showed good chewing softness and good sharpness as in Test A, but the chocolate using the oil and fat composition of Example 2 showed good chewing softness and sharpness. Both feelings were slightly inferior to those of Example 1, but were within the permissible range.
The (unsaturated / saturated) ratio of the fat and oil composition of Example 2 having 16 to 22 carbon atoms is 3.8, which is lower than that of 5.7 of Example 1, and the amount of unsaturated fatty acids having 16 to 22 carbon atoms is small. It was considered that this was the cause of the biting, softness and sharpness being slightly inferior to those of Example 1.

Test D
It is examined how much the texture improving agent of the present invention should be blended to obtain the desired effect on chocolate.
-Using the oil and fat composition of Example 1, based on the formulation shown in Table 6, according to a conventional method, the chocolate doughs of Examples 3 and 4 and Comparative Examples 6 to 8 (oil content 41.8%) were obtained with Test A. Chocolate was prepared in the same manner and the texture was evaluated. For the texture evaluation, seven well-trained panelists who were involved in the development of chocolate fats and oils evaluated the softness of the chocolate broth and the sharpness of the aftertaste prepared according to the following evaluation criteria.
・ ・ Starting to bite and evaluated on a 5-point scale. 5-point biting soft, 1-point biting hard.
Sharp 5 grade evaluation. 5 points are good and 1 point is bad.
・ ・ Example 4 having the best bite softness and sharpness is evaluated as a bite score of 5 points and a sharpness score of 5, and those having both bite and sharpness of 3 points or more are passed.
The results are shown in Table 7.
Table 7 shows the content of the fat and oil composition of Example 1 in the chocolate oil content, the fatty acid content of 6 to 10 carbon atoms, and the content of triglyceride having 1 to 2 fatty acids having 6 to 10 carbon atoms.

テンパリングタイプハードバターとして不二製油株式会社製「メラノＳＳ６００」を用いた。メラノＳＳ６００はＳｔＯＳｔトリグリセリドを主成分として含む油脂である。 Table 6

"Melano SS600" manufactured by Fuji Oil Co., Ltd. was used as the tempering type hard butter. Melano SS600 is an oil and fat containing StOSt triglyceride as a main component.

Table 7

The chocolate of Example 4 containing 12% of the fat and oil of Example 1 was passed because it melted so as to be unraveled and had a sharp feeling without being caught when swallowing while maintaining a soft bite.
The chocolate of Example 3 containing 9.6% of the fat and oil of Example 1 had a slight sharpening effect and was acceptable.
The chocolate of Comparative Example 6 containing 6.0% of the fat and oil of Example 1 was rejected because it was harder to bite than in Example 4 and no sharpness was felt.

Since it is possible to give a sharp aftertaste to chocolate containing milk solids, it is possible to improve the taste of milk chocolate and white chocolate.

Claims (7)

Among the constituent fatty acids, the content of triglyceride having 2 to 20% by weight of fatty acid having 6 to 10 carbon atoms, 10% or less of SFC at 20 ° C., and 1 to 2 fatty acids having 6 to 10 carbon atoms in the molecule is 9 to A texture improving agent for oily foods, which is composed of 60% by weight of fats and oils. The texture improving agent for oily foods according to claim 1, wherein the ratio of unsaturated fatty acids having 16 to 22 carbon atoms to saturated fatty acids (unsaturated / saturated) is 2.5 or more. The texture improving agent for oily foods according to claim 1 or 2, which comprises a medium-chain fatty acid fat (MCT) and a transesterified oil made from a liquid oil as raw materials. An oil-based food oil / fat composition containing the oil-based food texture improving agent according to any one of claims 1 to 3. An oily food containing 7 to 50% by weight of the texture improving agent for oily foods according to any one of claims 1 to 3. 1.4 to 25% by weight of triglyceride having 1 to 2 fatty acids having 6 to 10 carbon atoms in the molecule, which is derived from the texture improving agent for oily foods according to any one of claims 1 to 3. Oily foods including. The oily food according to claim 5 or 6, which contains a milk solid content.