JP2023018556A - hard butter composition - Google Patents

Abstract

To provide a hard butter composition that suppresses cracking in thin-film chocolate, particularly tempered chocolate.SOLUTION: A hard butter composition contains the following oil and fat (A). The oil and fat (A): oil and fat with a content of CN44 or more S3 triglyceride of 2-50 mass% and a content of CN44 or more single-acid S3 triglyceride of 1.9 mass% or more, where, CN denotes a total carbon number of constituent fatty acid residues of triglyceride, S denotes a saturated fatty acid residue, and S3 triglyceride denotes a trisaturated triglyceride.SELECTED DRAWING: None

Description

The present invention relates to hard butter compositions. The present invention further relates to an oily confectionery containing the hard butter composition, a food product comprising a thin film of the oily confectionery, and a method for inhibiting cracking of chocolates using the hard butter composition.

Conventionally, composite products manufactured by combining chocolate and other food materials, such as foods coated with chocolate on confectionery and bread, and chocolate confectionery containing fruits, nuts, alcoholic beverages, etc. Chocolate foods are commercially available. Thin-film chocolates such as coated chocolates and shell chocolates may crack due to the influence of moisture derived from the food material to be compounded or external stress such as vibration during transportation. When cracks occur, the appearance of the food is damaged, the quality of the food material to be combined is changed, and the commercial value is lowered.

As a technology that contributes to the suppression of chocolate cracking, for example, a chocolate characterized by using fats and oils containing a specific amount of disaturated monounsaturated glycerides and containing a specific amount of disaturated monolinoleate in the disaturated monounsaturated glycerides. (Patent Document 1), and a specific amount of random transesterified fat and oil, and the solid fat content (SFC) at each temperature of 10 ° C., 20 ° C., 30 ° C., and 40 ° C. is in a specific range. Oil and fat composition for coating (Patent Document 2), chocolate containing a combination of specific amounts of lauric fat and non-lauric fat (Patent Document 3), coated chocolate containing glycerol oleate and / or diglycerol oleate ( Patent Document 4) has been proposed.

JP-A-7-170913 JP 2012-152113 A JP 2013-233135 A Japanese Patent Application Laid-Open No. 2020-22380

Cracking of chocolate is generally likely to occur when using a non-tempering type hard butter composition using a lauric fat with high snapping property. In Patent Documents 1 to 4 mentioned above, studies have been made on the suppression of cracking in non-tempered chocolate.

In this regard, the present inventors have found that cracks may occur even in tempered chocolate in thin-film chocolate.

An object of the present invention is to provide a hard butter composition that suppresses the occurrence of cracks in thin-film chocolate, particularly tempered chocolate.

As a result of intensive studies on the above problems, the present inventors have found that the above problems can be solved by a hard butter composition having the following structure, and have completed the present invention.

That is, the present invention includes the following contents.
[1] A hard butter composition containing the following oil (A).
Fats and oils (A): Oils and fats having a content of S3 triglycerides with a CN of 44 or higher of 2 to 50% by mass and a content of monoacid-type S3 triglycerides of CN44 or higher of 1.9% or more by mass.
CN indicates the total carbon number of the constituent fatty acid residues of the triglyceride,
S represents a saturated fatty acid residue,
S3 triglycerides refer to trisaturated triglycerides.
[2] The hard butter composition according to [1], wherein the total content of asymmetric triglycerides selected from the group consisting of PPO triglycerides, PStO triglycerides and StStO triglycerides in the oil (A) is 4 to 40% by mass. .
however,
P indicates a palmitic acid residue,
St indicates a stearic acid residue,
O represents an oleic acid residue.
[3] The ratio SFC-25/SFC-35 of the solid fat content SFC-25 (%) at 25 ° C. to the solid fat content SFC-35 (%) at 35 ° C. of the fat (A) is 2 to 13 [ 1] or the hard butter composition as described in [2].
[4] Fats (A) include one or more fats selected from the group consisting of the following fats (A-1), fats (A-2) and fats (A-3) [1] to [ 3] The hard butter composition according to any one of the above items.
Fats and oils (A-1): the content of S3 triglycerides with a CN of 44 or higher is 5 to 15% by mass, the content of monoacid-type S3 triglycerides with a CN of 44 or higher is 2.5 to 7% by mass, PPO triglycerides, PStO triglycerides and Random transesterified fats and oils (A-2) having a total content of asymmetric triglycerides selected from the group consisting of StStO triglycerides of 30 to 50% by mass: S3 triglycerides of CN44 or higher content of 40 to 60% by mass, The content of CN44 or higher monoacid S3 triglycerides is 2.5-7% by mass, and the total content of asymmetric triglycerides selected from the group consisting of PPO triglycerides, PStO triglycerides and StStO triglycerides is 2-10% by mass. Random transesterified fats and oils (A-3): the content of S3 triglycerides with CN44 or higher is 2 to 4% by mass, the content of monoacid S3 triglycerides with CN44 or higher is 1.9 to 2.5% by mass, Fats and oils having a total content of 2 to 10% by mass of asymmetric triglycerides selected from the group consisting of PPO triglycerides, PStO triglycerides and StStO triglycerides;
P indicates a palmitic acid residue,
St indicates a stearic acid residue,
O represents an oleic acid residue.
[5] The oil (A) is mixed with cocoa butter so that the content of the oil (A) is 1 to 50% by mass, completely melted and seed tempered, then allowed to stand at 15 ° C. for 1 day, and further at 20 ° C. The hard butter composition according to any one of [1] to [4], which has a ratio of β'-type crystals of 2% or more when left to stand for 14 days at room temperature.
[6] The hard butter composition according to any one of [1] to [5], which is for tempered chocolates.
[7] The hard butter composition according to any one of [1] to [6], which is for suppressing cracking of tempered chocolates.
[8] An oily confectionery containing the hard butter composition according to any one of [1] to [7] and satisfying the following conditions (1) and (2).
Condition (1) The content of fat (A) in the oil phase is 1 to 50% by mass
Condition (2) The content of CN44 or higher S3 triglycerides in the oil phase is 1.7% by mass or more [9] The oily confectionery according to [8], further satisfying condition (3) below.
Condition (3) The total content of asymmetric triglycerides selected from the group consisting of PPO triglycerides, PStO triglycerides and StStO triglycerides in the oil phase is 0.2 to 5% by mass.
however,
P indicates a palmitic acid residue,
St indicates a stearic acid residue,
O represents an oleic acid residue.
[10] The oily confectionery according to [8] or [9], which further satisfies the following condition (4).
Condition (4) The ratio of the solid fat content SFC-25 (%) at 25 ° C. to the solid fat content SFC-35 (%) at 35 ° C. in the oil phase SFC-25 / SFC-35 is 20 to 90
[11] The oily confectionery according to any one of [8] to [10], wherein the oil phase contains fat (A) and cocoa butter.
[12] The oil-based confectionery according to any one of [8] to [11], which is tempered chocolate.
[13] The oil-based confectionery according to any one of [8] to [12], which is a film-forming chocolate.
[14] A food product comprising a thin film made of the oily confectionery according to any one of [8] to [13].
[15] Cracking of chocolates using the hard butter composition according to any one of [1] to [7] so that the content of fat (A) in the oil phase is in the range of 1 to 50% by mass. how to suppress

ADVANTAGE OF THE INVENTION According to this invention, the hard butter composition which suppresses generation|occurrence|production of the crack in the chocolate which forms a thin film, especially temper type chocolate can be provided.

Preferred embodiments of the present invention are described below. The present invention is not limited by the following description, and each component can be changed as appropriate without departing from the gist of the present invention.

[Hard butter composition]
The hard butter composition of the present invention is characterized by containing the following oil (A).
Fats and oils (A): Oils and fats having a content of S3 triglycerides with a CN of 44 or higher of 2 to 50% by mass and a content of monoacid-type S3 triglycerides of CN44 or higher of 1.9% or more by mass.
CN indicates the total carbon number of the constituent fatty acid residues of the triglyceride,
S represents a saturated fatty acid residue,
S3 triglycerides refer to trisaturated triglycerides.

In the present invention, the "single acid form" of S3 triglyceride means that the three saturated fatty acid residues S constituting the S3 triglyceride are the same.

In fats and oils (A), the content of S3 triglycerides with a CN of 44 or higher is 2 from the viewpoint of suppressing the occurrence of cracks in thin-film chocolate, especially tempered chocolate (hereinafter also simply referred to as “the viewpoint of suppressing cracks”). % by mass or more, preferably 2.2% by mass or more, more preferably 2.4% by mass or more, 2.5% by mass or more, 2.6% by mass or more, 2.8% by mass or more, or 3% by mass or more , more preferably 3.2% by mass or more, 3.4% by mass or more, or 3.5% by mass or more. The upper limit of the S3 triglyceride content is 50% by mass or less, preferably 49% by mass or less, more preferably 48% by mass or less, and still more preferably 47% by mass or less, from the viewpoint of suppressing cracking.

The S3 triglyceride with a CN of 44 or more is not particularly limited as long as the total carbon number of the three saturated fatty acid residues S constituting the triglyceride is 44 or more. Preferably, the content of S3 triglycerides with a CN of 44 to 60 is within the above range.

In the fat (A), the content of monoacid-type S3 triglycerides with CN44 or higher is 1.9% by mass or more, preferably 2% by mass or more, more preferably 2.2% by mass or more, from the viewpoint of suppressing cracking. , more preferably 2.4% by mass or more. The upper limit of the monoacid-type S3 triglyceride content is preferably 10% by mass or less, more preferably 8% by mass or less, and even more preferably 7% by mass or less or 6% by mass or less, from the viewpoint of suppressing cracking.

The CN44 or higher monoacid S3 triglyceride is not particularly limited as long as the total carbon number of the three saturated fatty acid residues S constituting the triglyceride is 44 or less and the three saturated fatty acid residues are the same, Examples include P3 triglyceride (CN48), St3 triglyceride (CN54), and A3 triglyceride (CN60). Here, P indicates a palmitic acid residue, St indicates a stearic acid residue, and A indicates an arachidic acid residue (the same shall apply hereinafter).

In the present invention, the analysis of constituent triglycerides in fats and oils is performed by high-performance liquid chromatography (HPLC) in accordance with the "Japan Oil Chemistry Society Standard Fat Analysis Test Method 2.4.6.2-2013". be able to. The triglyceride composition shown in the present invention is based on values measured by high-performance liquid chromatography (HPLC) in accordance with "Japan Oil Chemistry Society Standard Oil Analysis Test Method 2.4.6.2-2013". Yes, and so on.

From the viewpoint of further suppressing the occurrence of cracks, the total content of asymmetric triglycerides selected from the group consisting of PPO triglycerides, PStO triglycerides and StStO triglycerides in fats and oils (A) is preferably 4 to 40% by mass. Here, the PPO triglyceride is a triglyceride in which a palmitic acid residue P is bonded to the 1- and 2-positions of glycerin, and an oleic acid residue O is bonded to the 3-position of glycerin. Similarly, PStO triglyceride is a triglyceride in which P and St are attached to the 1,2 positions of glycerin and an oleic acid residue is attached to the 3rd position of glycerin. is a triglyceride with an oleic acid residue O attached to the 3-position of glycerin. In combination with the aforementioned conditions related to the S3 triglyceride content of CN44 or higher and the monoacid S3 triglyceride content, the total content of the asymmetric triglycerides is within the above preferred range. The inventors have confirmed.

The total content of the asymmetric triglycerides in the fat (A) is more preferably 4.2% by mass or more, 4.4% by mass or more, or 4.5% by mass or more. The upper limit of the total content of the asymmetric triglycerides is more preferably 38% by mass or less, 36% by mass or less, or 35% by mass or less.

Other conditions that the fat (A) preferably satisfies are described below.

-Total triglyceride content of CN44 or higher-
The fat (A) used in the hard butter composition of the present invention preferably has a total triglyceride content of CN44 or higher of 60% by mass or more. Here, the total content of triglycerides with a CN of 44 or higher means the sum of the triglyceride contents of S3 triglycerides, S2U triglycerides, SU2 triglycerides and U3 triglycerides with a CN of 44 or higher. Here, U is an unsaturated fatty acid residue, S2U triglyceride is a di-saturated mono-unsaturated triglyceride, SU2 triglyceride is a mono-saturated di-unsaturated triglyceride, and U3 triglyceride is a tri-unsaturated triglyceride (the same shall apply hereinafter). In the fat (A), the upper limit of the total triglyceride content of CN44 or higher is not particularly limited, but may be, for example, 99% by mass or less, 98% by mass or less, 97% by mass or less, or 96% by mass or less.

The triglyceride with CN44 or more is not particularly limited as long as the total number of carbon atoms of the three fatty acid residues constituting the triglyceride is 44 or more. Preferably, the total content of triglycerides with a CN of 44 to 60 is within the above range.

-Content of each triglyceride of S2U, SU2, and U3-
In the fat (A), the content of S2U triglycerides with a CN of 44 or higher is preferably 10% by mass or more, more preferably 12% by mass or more, or 14% by mass or more. The upper limit of the S2U triglyceride content is preferably 90% by mass or less, more preferably 88% by mass or less, 86% by mass or less, 85% by mass or less, 84% by mass or less, or 82% by mass or less. The S2U triglyceride having a CN of 44 or more is not particularly limited as long as the total number of carbon atoms of two saturated fatty acid residues S and one unsaturated fatty acid residue U constituting the triglyceride is 44 or more. The preferred range of triglyceride content is as described above.). Preferably, the content of S2U triglycerides with a CN of 44 to 60 is within the above range.

In the fat (A), the content of SU2 triglycerides with CN44 or higher is preferably 0.5% by mass or more, more preferably 0.6% by mass or more, 0.8% by mass or more, or 1% by mass or more. The upper limit of the SU2 triglyceride content is preferably 25% by mass or less, more preferably 24% by mass or less, or 23% by mass or less. The SU2 triglyceride with a CN of 44 or more is not particularly limited as long as the total carbon number of one saturated fatty acid residue S and two unsaturated fatty acid residues U constituting the triglyceride is 44 or more. Preferably, the content of SU2 triglycerides with a CN of 44 to 60 is within the above range.

In the fat (A), the content of U3 triglycerides with CN44 or higher is preferably 4% by mass or less, more preferably 3.8% by mass or less, 3.6% by mass or less, 3.5% by mass or less, 3.4% by mass % or 3.2% by mass or less. When the content of U3 triglycerides with a CN of 44 or higher is within the above range, it is easy to achieve an oil-based confectionery exhibiting good heat resistance, which is suitable. The lower limit of the U3 triglyceride content is not particularly limited, and may be 0% by mass. U3 triglycerides with a CN of 44 or more are not particularly limited as long as the total number of carbon atoms of the three unsaturated fatty acid residues U constituting the triglyceride is 44 or more. Preferably, the content of U3 triglycerides with a CN of 44 to 60 is within the above range.

-Solid fat content SFC-
The ratio of the solid fat content SFC-25 (%) at 25 ° C. to the solid fat content SFC-35 (%) at 35 ° C. (SFC-25 / SFC-35) of the fat (A) is 2 to 13 is preferred. When the ratio SFC-25/SFC-35 is in the above preferred range in combination with the above-mentioned conditions related to the S3 triglyceride content of CN44 or more and the monoacid S3 triglyceride content, cracking is suppressed and good performance is obtained. The present inventors have confirmed that it is easy to achieve an oily confectionery that melts in the mouth. The ratio SFC-25/SFC-35 is more preferably 2.2 or higher, 2.4 or higher, 2.5 or higher, 2.6 or higher, 2.8 or higher or 3 or higher. The upper limit of the ratio SFC-25/SFC-35 is more preferably 12 or less, 11 or less, 10.5 or less, or 10 or less. Also, the solid fat content SFC-35 at 35° C. is preferably 3% or more, more preferably 4% or more or 5% or more, and the upper limit is preferably 40% or less, more preferably 38% or less.

The solid fat content SFC-20 of the fat (A) at 20 ° C. is preferable from the viewpoint that cracks can be further suppressed in combination with the conditions related to the S3 triglyceride content of CN44 or more and the monoacid S3 triglyceride content described above. is 45% or more, more preferably 50% or more. The upper limit of the solid fat content SFC-20 is not particularly limited, but may be, for example, 90% or less, 85% or less, or 80% or less.

The SFC value indicates the content of solid fat in fat at a given temperature, and can be measured by a conventional method. In the present invention, pulse NMR described in AOCS official method cd16b-93 After measuring the SFC of the sample to be measured by the (direct method), the measured value is converted into the amount of oil phase and used. That is, when a sample containing no aqueous phase is measured, the measured value is the SFC as it is, and when a sample containing an aqueous phase is measured, the value obtained by converting the measured value to the amount of oil phase is the SFC (hereinafter referred to as SFC The same applies to the measurement of ).

In the hard butter composition of the present invention, the content of fats and oils (A) is not particularly limited as long as the effects of the present invention are exhibited, but is preferably 80% by mass or more, more preferably 85% by mass or more, and still more preferably 90% by mass. % or more. The upper limit of the content of the fat (A) is not particularly limited, and may be 100% by mass. Components other than fat (A) that may be contained in the hard butter composition of the present invention (hereinafter also referred to as "subcomponents") will be described later.

The hard butter composition of the present invention preferably does not contain water, and the water content is preferably 5% by mass or less, more preferably 3% by mass or less. In addition to water, the water content in the subcomponents described below is taken into consideration as the water content in the present invention.

The fat (A) will be described in more detail below according to its preferred embodiments.

In one embodiment, the fat (A) contains one or more fats selected from the group consisting of the following fats (A-1), fats (A-2) and fats (A-3).

Fats and oils (A-1): the content of S3 triglycerides with a CN of 44 or higher is 5 to 15% by mass, the content of monoacid-type S3 triglycerides with a CN of 44 or higher is 2.5 to 7% by mass, PPO triglycerides, PStO triglycerides and Random transesterified fats and oils having a total content of 30 to 50% by mass of asymmetric triglycerides selected from the group consisting of StStO triglycerides

Fats and oils (A-2): the content of S3 triglycerides of CN44 or higher is 40 to 60% by mass, the content of monoacid-type S3 triglycerides of CN44 or higher is 2.5 to 7% by mass, PPO triglycerides, PStO triglycerides and Random transesterified fats and oils having a total content of 2 to 10% by mass of asymmetric triglycerides selected from the group consisting of StStO triglycerides

Fats and oils (A-3): the content of S3 triglycerides with CN44 or higher is 2 to 4% by mass, the content of monoacid-type S3 triglycerides with CN44 or higher is 1.9 to 2.5% by mass, PPO triglycerides, PStO Fats and oils having a total content of 2 to 10% by mass of asymmetric triglycerides selected from the group consisting of triglycerides and StStO triglycerides

The content of each fat (A-1), fat (A-2) and fat (A-3) in the fat (A) is the above-mentioned S3 triglyceride content of CN44 or higher and the condition related to the monoacid S3 triglyceride content , the total content of the asymmetric triglycerides of PPO, PStO and StStO, the content of each triglyceride of S2U, SU2 and U3, the ratio SFC-25/SFC-35, etc. may be adjusted so as to fall within the above preferred range.

The total content of the fat (A-1), the fat (A-2) and the fat (A-3) in the fat (A) is preferably 90% by mass or more, more It is preferably 95% by mass or more, and may be 100% by mass.

-Fat (A-1)-
In the fat (A-1), the content of S3 triglycerides with a CN of 44 or higher is 5% by mass or more, preferably 6% by mass or more, and more preferably 7% by mass or more. The upper limit of the S3 triglyceride content is 15% by mass or less, preferably 14% by mass or less, more preferably 12% by mass or less, 11% by mass or less, or 10% by mass or less. Preferably, the content of S3 triglycerides with a CN of 44 or more and 60 or less is within the above range (hereinafter, the preferred content of each triglyceride is the same (CN of 44 or more and 60 or less)).

In the fat (A-1), the content of monoacid S3 triglycerides with CN44 or higher is 2.5% by mass or more, preferably 2.6% by mass or more or 2.8% by mass or more, more preferably 3% by mass. Above, it is 3.2 mass % or more, 3.4 mass % or more, or 3.5 mass % or more. The upper limit of the monoacid-type S3 triglyceride content is 7% by mass or less, preferably 6.5% by mass or less, more preferably 6% by mass or less, 5.8% by mass or less, 5.6% by mass or less, or 5% by mass or less. .5% by mass or less.

In the fat (A-1), the total content of asymmetric triglycerides selected from the group consisting of PPO triglycerides, PStO triglycerides and StStO triglycerides is 30% by mass or more, preferably 32% by mass or more, more preferably 33% by mass. or more, or 34% by mass or more. The upper limit of the total content of the asymmetric triglycerides is 50% by mass or less, preferably 45% by mass or less, more preferably 40% by mass or less, 38% by mass or less, 36% by mass or less, or 35% by mass or less.

In the fat (A-1), the total triglyceride content of CN44 or higher is preferably 85% by mass or more, more preferably 86% by mass or more, 88% by mass or more, 90% by mass or more, or 92% by mass or more. The upper limit of the total triglyceride content is not particularly limited, but may be, for example, 98% by mass or less, 96% by mass or less, 95% by mass or less, or 94% by mass or less.

In fats and oils (A-1), the content of S2U triglycerides with a CN of 44 or higher is preferably 50% by mass or more, more preferably 55% by mass or more, 56% by mass or more, or 58% by mass or more, and the upper limit is preferably 65% by mass or more. % by mass or less, more preferably 64% by mass or less or 62% by mass or less. In addition, the content of SU2 triglycerides with CN44 or higher is preferably 15% by mass or more, more preferably 16% by mass or more, or 18% by mass or more, and the upper limit is preferably 25% by mass or less, more preferably 24% by mass or less. , 23% by mass or less, 22% by mass or less, 21% by mass or less, or 20% by mass or less. The content of U3 triglycerides with CN44 or higher is preferably 5% by mass or less, more preferably 4.5% by mass or less, 4% by mass or less, or 3.5% by mass or less, and the lower limit may be 0% by mass. , usually 1% by mass or more, 1.5% by mass or more, or 2% by mass or more.

The ratio SFC-25/SFC-35 of the fat (A-1) is preferably 2.5 or more, more preferably 2.6 or more, 2.8 or more, or 3 or more, and the upper limit is preferably 6 or less. , more preferably 5 or less, 4.5 or less, or 4 or less. In addition, the SFC-35 of the fat (A-1) is preferably 8% or more, more preferably 9% or more, 9.5% or more, 10% or more, 10.5% or more, or 11% or more. The upper limit is preferably 20% or less, more preferably 18% or less or 16% or less.

The SFC-20 of the fat (A-1) is preferably 45% or more, more preferably 50% or more, from the viewpoint of being able to further suppress cracking, and the upper limit is not particularly limited, but for example, 70% or less. , 65% or less, 60% or less, and the like.

Fat (A-1) is preferably obtained by fractionating palm-based random transesterified fat. A preferred embodiment for producing the fat (A-1) will be described below.

First, in the composition of the constituent fatty acid residues, an oil-and-fat blend is prepared in which the sum of the contents of P and St in the constituent saturated fatty acid residues is 95% by mass or more. The oils used to obtain such oil-fat formulations are not particularly limited, and examples include soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil, palm oil, and palm oil. Kernel oil, coconut oil, monkey tallow, mango fat, milk fat, beef tallow, lard, cacao butter, fish oil, whale oil, and other vegetable and animal fats, as well as physical processes such as hydrogenation, fractionation, transesterification, etc. Alternatively, one or two or more of the oils and fats that have been subjected to one or more chemical treatments can be selected and mixed to form the above oil and fat blend.

Regarding the composition of the constituent fatty acid residues, for example, "Japan Oil Chemists' Society Established Standard Fats and Oils Analysis Test Method 2.4.2.3-2013" and "Japan Oil Chemists' Society Established Standard Fats and Oils Analysis Test Method 2.4. 4.3-2013", "AOCS method Ce-1h05", it can be measured by capillary gas chromatography.

In particular, from the viewpoint of increasing the content of St and P in the constituent fatty acid residues and easily adjusting the conditions such as the above-mentioned S3 triglyceride content of CN44 or higher and the monoacid-type S3 triglyceride content to the above preferable range, extremely hardened fats and oils is preferably included in the fat and oil formulation.

Examples of extremely hardened oils include extremely hardened palm oil, extremely hardened soybean oil, extremely hardened rapeseed oil, and high oleic sunflower oil.

When a highly hydrogenated oil is used, it is preferable to use a highly hydrogenated oil having an iodine value of 3 or less, more preferably an iodine value of 1 or less, from the viewpoint of not substantially containing trans fatty acids.

When using extremely hardened fats and oils as one of the raw materials of the fats and oils (A-1), within the range where the fats and oils (A-1) satisfy the above-mentioned conditions such as the S3 triglyceride content of CN44 or more and the monoacid S3 triglyceride content Although any amount may be used, the content of the extremely hydrogenated oil in the oil/fat formulation is preferably 32-52% by mass, more preferably 37-47% by mass.

Next, random transesterification is performed on the prepared oil-and-fat blend. Random transesterification can be carried out by conventional methods, even methods using chemical catalysts such as sodium methoxide, for example Alcaligenes, Rhizopus, Aspergillus, Mucor A method using an enzyme such as a lipase derived from the genus Mucor, the genus Penicillium, or the like can also be used. The lipase can be used as an immobilized lipase by immobilizing it on a carrier such as an ion-exchange resin, diatomaceous earth, or ceramics, or it can be used in the form of powder.

The random transesterified fat blend is then fractionated by solvent fractionation or crystallization as detailed below. Then, the obtained low melting point part or medium melting point part can be preferably used as fat (A-1).

In order to obtain a fractionated low-melting-point part or a fractional middle-melting-point part of the random transesterified oil and fat, the fractionation operation may be performed multiple times. In that case, the solvent fractionation may be performed in two or more stages by changing the conditions, the crystallization may be performed in two stages or in three or more stages by varying the conditions, or the solvent fractionation and crystallization may be combined. good.

The method of fractionation is arbitrarily selected, but when the mass ratio (St/P) of St and P in the constituent fatty acid residues of the fat to be fractionated is less than 0.4, solvent fractionation is preferably used. , otherwise it is preferred to separate by crystallization.

(Solvent separation)
The solvent used for solvent fractionation is not particularly limited as long as it dissolves the transesterified fats and oils to be fractionated, but acetone or hexane is selected because the obtained fractionated fats and oils are used for food.

The amount of the solvent used is not particularly limited, but from the viewpoint of industrial productivity, it is preferable to add 50 parts by mass or more of the solvent to 100 parts by mass of the transesterified fat to be separated, and 100 to 1000 parts by mass are added. is more preferable, and adding 200 to 500 parts by mass is even more preferable.

When dissolving fats and oils in a solvent, it is preferable to heat them to 30 to 70° C. because it is necessary to sufficiently dissolve the high-melting-point fraction to be removed by fractionation. The temperature at which the oil dissolved in the solvent is cooled and held (cooling temperature) varies depending on the type of organic solvent, but when acetone is used, it is preferably 0 to 30 ° C. -10°C to 20°C is preferable. The time for holding at the cooling temperature (cooling time) is preferably 0.1 to 100 hours, more preferably 0.5 to 50 hours, from the viewpoint of sufficiently precipitating the high melting point fraction.

The cooling rate is preferably 20° C./hour or less from the viewpoint of efficiently precipitating the high-melting point fraction while preventing the target low-melting point fraction and middle-melting point fraction from being entrapped in the crystal. from the point of view, it is more preferably 0.1 to 15° C./hour.

The cooling operation can be performed by jacket cooling, a heat exchanger, or the like. The cooling operation may be performed by standing still or while stirring, but it is preferable to perform the cooling under stirring from the viewpoint of maintaining good dispersion of the precipitated crystals and uniformly cooling the entire system. Whether or not the seed agent is added is appropriately selected, and when it is added, it can be added at any timing. As for fractionation, only crystals of the high melting point fraction generated by cooling are separated by filtration, and then the solvent is removed by heating or the like to obtain the low melting point part and the middle melting point part.

(Separation by crystallization)
Crystallization refers to cooling and crystallization of a melted fat and oil to precipitate a crystalline portion, which is then separated into a crystalline portion and a liquid portion.

The method of cooling and crystallization is not particularly limited, and examples include (1) a method of cooling and crystallization while stirring, (2) a method of cooling and crystallization while standing still, and (3) cooling while stirring. (4) A method of cooling and crystallization under still standing and then fluidizing by mechanical stirring. In order to obtain a crystallized slurry that can be easily separated, it is preferable to adopt any one of the methods (1), (3) and (4), and more preferably the method (1) is selected.

The crystallization temperature is preferably such that the ratio of the crystal part in the crystallization slurry, that is, the SFC (solid fat content) of the transesterified fat at the crystallization temperature falls within the following range. That is, the SFC at the crystallization temperature is preferably 10-70%, more preferably 30-60%, still more preferably 35-55%.

The cooling temperature and time are not particularly limited as long as the SFC of the transesterified fat is within the above range. , preferably to 30 to 50°C, and by maintaining at this temperature for 30 minutes to 80 hours, preferably 1 to 70 hours, the SFC in the above range can be preferably satisfied.

In addition, in the crystallization of the present invention, when the completely dissolved transesterified oil and fat is cooled to an SFC within the above range, it may be cooled rapidly or slowly, or a combination of these may be used to achieve the above range. However, in order to facilitate the separation of the crystal part and the liquid part of the obtained crystallization slurry and to improve the yield of the obtained liquid part, the crystals of the transesterified oil precipitate. Slow cooling is preferable below the temperature range.

In the present invention, when the transesterified fat is rapidly cooled, the cooling rate is preferably 5° C./hour or more, more preferably 5 to 20° C./hour. 0.3 to 3.5°C/hour, more preferably 0.5 to 3.0°C/hour.

Here, in the temperature range below which the crystals of the transesterified fat crystals precipitate, the step of aging the crystals precipitated by cooling once or twice or more in the process of cooling to the temperature at which a suitable SFC in the above range is obtained. is preferable from the viewpoint of improving the yield of the fat (A-1). The aging step of the crystals in the present invention refers to the operation of making the crystals more uniform and at the same time further crystallization to make the crystalline part and the liquid part into a crystalline state that can be easily separated by filtration, and as a result, improving the yield. .

Specifically, it may be held at an arbitrary temperature of 25 to 60° C., preferably 30 to 50° C., for 30 minutes to 80 hours in a constant temperature state. Although the upper limit of the number of aging steps is not particularly limited, it is usually 5 times, preferably 4 times.

The crystallization conditions are appropriately adjusted according to the composition of the transesterified oil to be crystallized, but preferred crystallization conditions are, for example, rapid cooling from a completely dissolved state to 44 to 50° C. in 1 to 2 hours. After that, the crystallization conditions are preferably such that the aging step is performed once or twice or more at an arbitrary temperature until the crystallization slurry is obtained at 32 to 43°C. It should be noted that the temperature transition between each aging step is preferably carried out by slow cooling.

As a method for separating the crystalline part and the liquid part, natural filtration, suction filtration, pressure filtration, centrifugation, or a combination thereof can be used. It is preferable to select a press filtration using a press, belt press, or the like. When the transesterified fat has a high solid fat content at the crystallization temperature, and the crystallization slurry is highly viscous or looks like a lump, it is slurried by pressure during compression filtration. Squeeze filtration is suitable.

The pressure when fractionating by press filtration is preferably 0.2 MPa or more, more preferably 0.5 to 5 MPa. The pressure during compression may be gradually increased from the initial stage of compression to the final stage of compression. In this case, the rate of pressure increase is 1 MPa/min or less, preferably 0.5 MPa/min or less, and more preferably 0.1 MPa/min. It can be:

The oil (A-1) can be obtained by solvent fractionation or crystallization as described above.

-Oils and fats (A-2)-
In the fat (A-2), the content of S3 triglycerides with a CN of 44 or higher is 40% by mass or more, preferably 42% by mass or more, more preferably 44% by mass or more. The upper limit of the S3 triglyceride content is 60% by mass or less, preferably 55% by mass or less, more preferably 54% by mass or less, 52% by mass or less, or 50% by mass or less.

In fats and oils (A-2), the content of monoacid-type S3 triglycerides with CN44 or higher is 2.5% by mass or more, preferably 3% by mass or more, more preferably 3.2% by mass or more, and 3.4% by mass. or more, or 3.5% by mass or more. The upper limit of the monoacid-type S3 triglyceride content is 7% by mass or less, preferably 6.5% by mass or less, more preferably 6% by mass or less, 5.5% by mass or less, or 5% by mass or less.

In fats and oils (A-2), the total content of asymmetric triglycerides selected from the group consisting of PPO triglycerides, PStO triglycerides and StStO triglycerides is 2% by mass or more, preferably 2.5% by mass or more, more preferably 3 % by mass or more, 3.5% by mass or more, or 4% by mass or more. The upper limit of the total content of the asymmetric triglycerides is 10% by mass or less, preferably 8% by mass or less, more preferably 6% by mass or less or 5% by mass or less.

In the fat (A-2), the total content of triglycerides with a CN of 44 or higher is preferably 60% by mass or higher. The upper limit of the total triglyceride content is not particularly limited, but may be, for example, 70% by mass or less, 68% by mass or less, 66% by mass or less, or 65% by mass or less.

In fats and oils (A-2), the content of S2U triglycerides with CN44 or higher is preferably 10% by mass or more, more preferably 12% by mass or more or 14% by mass or more, and the upper limit is preferably 20% by mass or less, more It is preferably 18% by mass or less or 16% by mass or less. In addition, the content of SU2 triglycerides with CN44 or higher is preferably 0.5% by mass or more, more preferably 0.6% by mass or more, 0.8% by mass or more, or 1% by mass or more, and the upper limit is preferably 5% by mass or more. % by mass or less, more preferably 4% by mass or less, 3% by mass or less, or 2% by mass or less. The content of U3 triglycerides with a CN44 or higher is preferably 4% by mass or less, more preferably 3% by mass or less, 2% by mass or less, or 1% by mass or less, and the lower limit may be 0% by mass.

The ratio SFC-25/SFC-35 of the fat (A-2) is preferably 1 or more, more preferably 1.5 or more or 2 or more, and the upper limit is preferably 5 or less, more preferably 4 Below, 3.5 or less or 3 or less. In addition, the SFC-35 of the fat (A-2) is preferably 25% or more, more preferably 26% or more, 28% or more, or 30% or more, and the upper limit is preferably 45% or less, more preferably 44% % or less, 42% or less, or 40% or less.

The SFC-20 of the fat (A-2) is preferably 60% or more, more preferably 65% or more, or 70% or more from the viewpoint of being able to further suppress cracking, and the upper limit is not particularly limited, but for example , 90% or less, 85% or less, 80% or less, and the like.

As fats and oils (A-2), laurin-based random transesterified fats and oils are preferably used. A preferred embodiment of the fat (A-2) will be described below.

In a preferred embodiment, the fat (A-2) includes a fat (A-2-1) having a La content of 35 to 60% by mass in the constituent fatty acid residue, and a P content in the constituent fatty acid residue. is 35 to 50% by mass and the St content is 45 to 60% by mass (A-2-2). Here, La represents a lauric acid residue (the same shall apply hereinafter).

The oil (A-2-1) is not particularly limited as long as it is an edible oil having a La content of 35 to 60% by mass in the constituent fatty acid residues, and includes palm kernel oil, coconut oil, and these. Processed oils and fats that have undergone one or more treatments selected from hydrogenation, fractionation, and transesterification can be included in the fat and oil blends.

The content of the oleic acid residue O in the constituent fatty acid residues of the fat (A-2-1) is preferably 5-25% by mass, more preferably 10-20% by mass. The iodine value of the fat (A-2-1) is preferably 5-30, more preferably 5-25.

As the fat (A-2-2), it is possible to use any edible fat whose P content and St content in the constituent fatty acid residues are within the above ranges, but preferably extremely hardened oil of palm oil, palm Extensive hardened oil of fractionated soft part oil of palm such as olein and palm super olein may be mentioned, and extremely hardened oil of palm oil is more preferably used.

In the case of using a highly hydrogenated oil as the oil (A-2-2), it is preferable to use a highly hydrogenated oil having an iodine value of 3 or less, and an iodine value of 1 or less, from the viewpoint of not substantially containing trans fatty acids. It is more preferable to use the extremely hardened fat.

When producing fats and oils (A-2) by random transesterification, from the viewpoint of easy adjustment of conditions such as the above-mentioned CN44 or higher S3 triglyceride content and monoacid-type S3 triglyceride content to the above preferred ranges, the above before transesterification The fat (A-2-1) is preferably contained in an oil blend of the oil (A-2-1) and the oil (A-2-2) in an amount of 40% by mass or more, preferably 45% by mass or more. more preferred. In addition, from the viewpoint of obtaining a fat (A-2) having good compatibility with other fats and oils constituting the oil phase of the hard butter composition, such as the fat (A-1) and the fat (A-3), the above The content of fat (A-2-1) in the blend of fats and oils is preferably 85% by mass or less. The balance is occupied by the fat (A-2-2).

Random transesterification is performed on the fat blend of the fat (A-2-1) and the fat (A-2-2). Random transesterification may be a method using a chemical catalyst or a method using an enzyme. Random transesterification may be performed in the same manner as described in relation to the method for producing fat (A-1).

-Oils and fats (A-3)-
In the fat (A-3), the content of S3 triglycerides with a CN of 44 or higher is 2% by mass or more, preferably 2.1% by mass or more or 2.2% by mass or more. The upper limit of the S3 triglyceride content is 4% by mass or less, preferably 3.5% by mass or less, more preferably 3% by mass or less, 2.8% by mass or less, 2.6% by mass or less, or 2.5% by mass. % or less.

In the fat (A-3), the content of monoacid-type S3 triglycerides with CN44 or higher is 1.9% by mass or more, preferably 2% by mass or more. The upper limit of the monoacid-type S3 triglyceride content is 2.5% by mass or less, preferably 2.4% by mass or less or 2.2% by mass or less.

In fats and oils (A-3), the total content of asymmetric triglycerides selected from the group consisting of PPO triglycerides, PStO triglycerides and StStO triglycerides is 2% by mass or more, preferably 2.5% by mass or more, more preferably 3 % by mass or more, 3.5% by mass or more, or 4% by mass or more. The upper limit of the total content of the asymmetric triglycerides is 10% by mass or less, preferably 8% by mass or less, more preferably 6% by mass or less or 5% by mass or less.

In the fat (A-3), the total triglyceride content of CN44 or higher is preferably 90% by mass or more, more preferably 92% by mass or more, 94% by mass or more, or 95% by mass or more. The upper limit of the total triglyceride content is not particularly limited, but may be, for example, 99% by mass or less, or 98% by mass or less.

In fats and oils (A-3), the content of S2U triglycerides with a CN of 44 or higher is preferably 75% by mass or more, more preferably 80% by mass or more, 82% by mass or more, 84% by mass or more, or 85% by mass or more, The upper limit is preferably 95% by mass or less, more preferably 94% by mass or less, 92% by mass or less, or 90% by mass or less. The content of SU2 triglycerides with CN44 or higher is preferably 4% by mass or more, more preferably 5% by mass or more, 5.5% by mass or more, or 6% by mass or more, and the upper limit thereof is preferably 12% by mass or less. More preferably, it is 10% by mass or less or 9% by mass or less. The content of U3 triglycerides with a CN44 or higher is preferably 4% by mass or less, more preferably 3% by mass or less, 2% by mass or less, or 1% by mass or less, and the lower limit may be 0% by mass.

The ratio SFC-25/SFC-35 of the fat (A-3) is preferably 4 or more, more preferably 5 or more or 6 or more, and its upper limit is preferably 20 or less, more preferably 18 or less, 16 or less, 14 or less, or 13 or less. In addition, the SFC-35 of the fat (A-3) is preferably 1% or more, more preferably 2% or more, 4% or more, or 5% or more, and the upper limit is preferably 12% or less, more preferably 10% % or less, 8% or less, or 7% or less.

The SFC-20 of the fat (A-3) is preferably 50% or more, more preferably 55% or more, 60% or more, 65% or more, or 70% or more, from the viewpoint of being able to further suppress cracking, and the upper limit is not particularly limited, but can be, for example, 85% or less, 80% or less, or 75% or less.

As fats and oils (A-3), fats and oils that have been deodorized by a conventional method are preferably used. A preferred embodiment of the fat (A-3) will be described below.

In a preferred embodiment, fat (A-3) is a mixture of two or more fats and oils that have been deodorized by a conventional method.

Fats used to obtain such a mixture of fats are not particularly limited, and examples include soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil, palm oil, and palm oil. Kernel oil, coconut oil, monkey tallow, mango fat, milk fat, beef tallow, lard, cacao butter, fish oil, whale oil, and other vegetable and animal fats, as well as physical processes such as hydrogenation, fractionation, transesterification, etc. Alternatively, two or more of the fats and oils that have been subjected to one or more chemical treatments and then deodorized by a conventional method are selected and mixed to form a mixture of the above fats and oils. be able to.

As described above, in one embodiment, the fat (A) is selected from the group consisting of the above fat (A-1), fat (A-2) and fat (A-3). . For example, the fat (A) may contain only one of the fat (A-1), the fat (A-2) and the fat (A-3), and the fat (A-1), the fat (A -2) and fat (A-3) may be included in combination, or all of fat (A-1), fat (A-2) and fat (A-3) may be included in combination.

Including the above-mentioned conditions related to the S3 triglyceride content of CN44 or higher and the monoacid S3 triglyceride content, the total content of PPO, PStO and StStO asymmetric triglycerides, the content of each triglyceride of S2U, SU2, and U3, the ratio SFC-25/ From the viewpoint that it is easy to adjust SFC-35 and the like to the above preferable range, and as a result, it is possible to realize an oil-based confectionery that is excellent in heat resistance and melting in the mouth while suppressing the occurrence of cracks well. It is preferable to use (A-3) as a base and add a predetermined amount of one or more of fat (A-1) and fat (A-2). Therefore, in one preferred embodiment, fat (A) contains fat (A-3) and one or more of fat (A-1) and fat (A-2).

Hereinafter, a particularly preferred embodiment will be described from the viewpoint of realizing an oil-based confectionery that is excellent in heat resistance and meltability in the mouth while suppressing the occurrence of cracks satisfactorily.

-Hard butter composition containing a combination of fat (A-3) and fat (A-1)-
In a particularly preferred embodiment, the hard butter composition of the present invention comprises a combination of fat (A-3) and fat (A-1) as fat (A). Hereinafter, such an embodiment will also be referred to as "Embodiment 1".

In Embodiment 1, the content of the fat (A-1) in the fat (A) is preferably 10% by mass or more, more preferably 15% by mass or more, still more preferably 20% by mass or more, 25% by mass or more, or 30% by mass or more. % by mass or more. When the content of the fat (A-1) is 20% by mass or more, the occurrence of cracks can be remarkably suppressed, which is preferable. The upper limit of the fat (A-1) content is preferably 60% by mass or less, more preferably 50% by mass or less or 40% by mass or less. When the content of the fat (A-1) is 50% by mass or less, it is preferable because it facilitates the realization of an oil-based confectionery that is remarkably excellent in heat resistance and meltability in the mouth. The remainder of fat (A) may be used as fat (A-3). Therefore, in one preferred embodiment, fat (A) contains fat (A-1) in a content of 10 to 60% by mass, and the balance is fat (A-3).

In Embodiment 1, the content of S3 triglycerides with a CN44 or higher is as described above for the fat (A), preferably 3% by mass or more, more preferably 3.5% by mass or more, still more preferably 4% by mass or more, or It is 4.5% by mass or more, and its upper limit is preferably 10% by mass or less, more preferably 8% by mass or less or 6% by mass or less.

In Embodiment 1, the content of monoacid-type S3 triglycerides with CN44 or more is as described above for fats (A), preferably 2.2% by mass or more, more preferably 2.4% by mass or more, and 2.6% by mass or more. % by mass or more or 2.8% by mass or more, and the upper limit thereof is preferably 4.5% by mass or less, more preferably 4% by mass or less or 3.5% by mass or less.

In Embodiment 1, the total content of asymmetric triglycerides selected from PPO triglycerides, PStO triglycerides and StStO triglycerides is as described above for fats and oils (A), preferably 6% by mass or more, more preferably 8% by mass or more. , 10% by mass or more, or 12% by mass or more, and the upper limit thereof is preferably 20% by mass or less, more preferably 18% by mass or less, or 16% by mass or less.

In addition, the preferred ranges for the total triglyceride content of CN44 or higher, the S2U triglyceride content of CN44 or higher, the SU2 triglyceride content of CN44 or higher, and the U3 triglyceride content of CN44 or higher are as described above for fats and oils (A).

In Embodiment 1, the ratio SFC-25/SFC-35 of the fat (A) is as described above for the fat (A), preferably 5 or more, more preferably 5.5 or more or 6 or more. , the upper limit thereof is preferably 9 or less, more preferably 8.5 or less, 8 or less or 7.5 or less. In addition, the SFC-35 of the fat (A) is preferably 6.5% or more, more preferably 7% or more, 7.5% or more, or 8% or more, and the upper limit is preferably 10% or less, more preferably is 9.5% or less or 9% or less.

In Embodiment 1, the SFC-20 of the fat (A) is preferably 60% or more, more preferably 62% or more, 64% or more, or 65% or more from the viewpoint of being able to further suppress cracking, and the upper limit is , but not limited to, for example, 70% or less, 69.5% or less, or 69% or less.

-Hard butter composition containing a combination of fat (A-3) and fat (A-2)-
In another particularly preferred embodiment, the hard butter composition of the present invention contains a combination of fat (A-3) and fat (A-2) as fat (A). Hereinafter, such an embodiment is also referred to as "embodiment 2".

In Embodiment 2, the content of the fat (A-2) in the fat (A) is preferably 5% by mass or more, more preferably 6% by mass or more, still more preferably 8% by mass or more, or 10% by mass or more. be. When the content of the oil (A-2) is 6% by mass or more, it is preferable because the occurrence of cracks can be remarkably suppressed. The upper limit of the content of the fat (A-2) is preferably 30% by mass or less, more preferably 25% by mass or less, 20% by mass or less, or 15% by mass or less. When the content of the fat (A-2) is 20% by mass or less, it is preferable because it is easy to realize an oil-based confectionery that is remarkably excellent in heat resistance and meltability in the mouth. The remainder of fat (A) may be used as fat (A-3). Therefore, in one preferred embodiment, fat (A) contains fat (A-2) in a content of 5 to 30% by mass, with the balance being fat (A-3).

In Embodiment 2, the content of S3 triglycerides with a CN44 or higher is as described above for the fat (A), preferably 3% by mass or more, more preferably 4% by mass or more, and still more preferably 5% by mass or more, The upper limit is preferably 15% by mass or less, more preferably 14% by mass or less, 12% by mass or less, or 10% by mass or less.

In Embodiment 2, the content of monoacid-type S3 triglycerides with CN44 or higher is as described above for the fat (A), preferably 2% by mass or more, more preferably 2.1% by mass or more or 2.2% by mass. The upper limit is preferably 3% by mass or less, more preferably 2.8% by mass or less, 2.6% by mass or less, or 2.5% by mass or less.

In Embodiment 2, the total content of asymmetric triglycerides selected from PPO triglycerides, PStO triglycerides and StStO triglycerides is as described above for fats and oils (A), preferably 4% by mass or more, more preferably 4.2% by mass. % or more, and the upper limit is preferably 4.5% by mass or less, more preferably 4.4% by mass or less.

In addition, the preferred ranges for the total triglyceride content of CN44 or higher, the S2U triglyceride content of CN44 or higher, the SU2 triglyceride content of CN44 or higher, and the U3 triglyceride content of CN44 or higher are as described above for fats and oils (A).

In Embodiment 2, the ratio SFC-25/SFC-35 of the fat (A) is as described above for the fat (A), preferably 5 or more, more preferably 5.5 or more or 6 or more. , the upper limit thereof is preferably 9 or less, more preferably 8.5 or less, 8 or less or 7.5 or less. In addition, the SFC-35 of the fat (A) is preferably 6.5% or more, more preferably 7% or more, 7.5% or more, or 8% or more, and the upper limit is preferably 12% or less, more preferably is 11% or less or 10% or less.

In Embodiment 2, the SFC-20 of the fat (A) is preferably 60% or more, more preferably 65% or more, 66% or more, 68% or more, or 70% or more, from the viewpoint of being able to further suppress cracking. Although the upper limit thereof is not particularly limited, it can be, for example, 78% or less, 76% or less, or 75% or less.

The oil (A) used in the hard butter composition of the present invention should contain at least a certain amount of β-prime (β') type crystals when stored at 20°C after being mixed with cocoa butter and subjected to seed tempering. characterized by

In one embodiment, the oil (A) is mixed with cocoa butter so that the content of the oil (A) is 1 to 50% by mass, completely melted and seed tempered, then allowed to stand at 15 ° C. for 1 day, and further When left at 20° C. for 14 days, the proportion of β′-type crystals is 2% or more. The crystalline form of fats and oils can be measured by the method described in the section "Determination of crystalline forms of fats and oils" below.

The oily confectionery using the hard butter composition of the present invention can suppress the occurrence of cracks when a food containing a thin film of the oily confectionery is produced. Since the oily confectionery contains a certain amount of β'-type crystals, when the dense packing of β-type crystals shrinks, the loose packing of β'-type crystals inhibits or alleviates the shrinkage. As a result, it is presumed that the occurrence of cracks can be suppressed.

The hard butter composition of the present invention, in addition to the above-mentioned fats and oils (A), to the extent that the effects of the present invention are not impaired, or the flavor and texture of the oily confectionery containing the hard butter composition of the present invention is not impaired. Optional secondary ingredients can be included.

Examples of auxiliary components that the hard butter composition of the present invention may contain include emulsifiers, antioxidants, colorants, fragrances, and the like.

Examples of emulsifiers include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, poly Oxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, and lecithin. In the present invention, it is preferable to use one or more of glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and lecithin. When using the emulsifier, the content of the emulsifier in the hard butter composition is preferably in the range of 0.01 to 5% by mass, more preferably 0.03 to 3% by mass.

The antioxidant is not limited as long as it does not impair the flavor, but it is preferable to use tocopherol or tea extract.

Oily confectionery can be produced using the hard butter composition of the present invention. The hard butter composition of the present invention can be suitably used for producing chocolates, especially tempered chocolates. Therefore, in one preferred embodiment, the hard butter composition of the present invention is for tempered chocolates. By using the hard butter composition of the present invention, it is possible to suppress the occurrence of cracks in thin-film chocolates, especially tempered chocolates. Therefore, in a preferred embodiment, the hard butter composition of the present invention is for suppressing cracking in thin-film chocolates and for suppressing cracking in tempered chocolates.

[Oil-based confectionery]
Oily confectionery can be produced using the hard butter composition of the present invention. The present invention also provides such oily confectionery.

The oily confectionery of the present invention is characterized by containing the hard butter composition of the present invention.

In one embodiment, the oily confectionery of the present invention contains the hard butter composition of the present invention and satisfies the following conditions (1) and (2).
Condition (1) The content of fat (A) in the oil phase is 1 to 50% by mass
Condition (2) The content of CN44 or higher S3 triglycerides in the oil phase is 1.7% by mass or more

-Condition (1)-
Condition (1) relates to the content of fat (A) in the oil phase of oily confectionery.

In the oil-based confectionery of the present invention, the content of fat (A) in the oil phase is 1% by mass or more, preferably 3% by mass or more, more preferably 5% by mass or more, from the viewpoint of suppressing cracking. The upper limit of the content of the fat (A) is 50% by mass or less, preferably 40% by mass or less, more preferably 35% by mass or less, or 30% by mass, from the viewpoint of realizing an oily confectionery with excellent heat resistance and meltability in the mouth. It is below.

Regarding the fat (A), it is as described in the above [Hard butter composition] section, including its preferred embodiment. In addition, when the fat (A) contains the fat (A-1), the content of the fat (A-1) in the oil phase of the oily confection is preferably 1% by mass or more, more preferably It is 3% by mass or more, and the upper limit is preferably 12% by mass or less, more preferably 10% by mass or less, from the viewpoint of realizing an oil-based confectionery with excellent heat resistance and meltability in the mouth. In addition, when the fat (A) contains the fat (A-2), the content of the fat (A-2) in the oil phase of the oily confection is preferably 1% by mass or more, more preferably It is 3% by mass or more, and the upper limit is preferably 8% by mass or less, more preferably 7% by mass or less, 6% by mass or less, or 5% by mass or less from the viewpoint of realizing an oil-based confectionery with excellent heat resistance and meltability in the mouth. be.

-Condition (2)-
Condition (2) relates to the content of S3 triglycerides with CN44 or higher in the oil phase of oily confectionery.

In the oily confectionery of the present invention, the content of S3 triglycerides with CN44 or higher in the oil phase is 1.7% by mass or more, preferably 1.8% by mass or more, more preferably 2% by mass, from the viewpoint of suppressing cracking. Above, more preferably 2.2% by mass or more. When the content of S3 triglycerides with CN44 or more in the oil phase is 2.2% by mass or more, the occurrence of cracks can be remarkably suppressed, which is preferable. The upper limit of the S3 triglyceride content is preferably 6.5% by mass or less, more preferably 6% by mass or less, 5.5% by mass or less, and 5% by mass, from the viewpoint of realizing an oil-based confectionery with excellent heat resistance and meltability in the mouth. Below, it is 4.5 mass % or less, or 4 mass % or less.

-Condition (3)-
The oil-based confectionery of the present invention preferably further satisfies the following condition (3).
Condition (3) The total content of asymmetric triglycerides selected from the group consisting of PPO triglycerides, PStO triglycerides and StStO triglycerides in the oil phase is 0.2 to 5% by mass.

By satisfying the condition (3) in addition to the conditions (1) and (2), the occurrence of cracks can be better suppressed.

In condition (3), the total content of the asymmetric triglycerides in the oil phase is 0.2% by mass or more, preferably 0.5% by mass or more, more preferably 0.5% by mass or more, from the viewpoint of better suppression of cracking. 1% by mass or more, more preferably 1.5% by mass or more, 2% by mass or more, 2.5% by mass or more, and the upper limit is 5% by mass or less, preferably 4.8% by mass or less, and more It is preferably 4.6% by mass or less or 4.5% by mass or less.

-Condition (4)-
The oil-based confectionery of the present invention preferably further satisfies the following condition (4).
Condition (4) The ratio of the solid fat content SFC-25 (%) at 25 ° C. to the solid fat content SFC-35 (%) at 35 ° C. in the oil phase SFC-25 / SFC-35 is 20 to 90

By satisfying the condition (4) in addition to the conditions (1) and (2), it is preferable because it is easy to realize an oily confectionery exhibiting good meltability while suppressing the occurrence of cracks.

In condition (4), the oil phase ratio SFC-25/SFC-35 is 20 or more, preferably 22 or more, 24 or more, 26 or more, or 28 from the viewpoint of realizing an oily confectionery exhibiting good meltability in the mouth. The upper limit is 90 or less, preferably 85 or less, 80 or less, 75 or less, 70 or less, or 65 or less.

-Other favorable conditions-
Other conditions that the oil-based confectionery of the present invention preferably satisfies will now be described.

SFC-35 in the oil phase is preferably 1% or more, more preferably 1.5% or more, 2% or more, 2.2% or more, 2.4% or more, or 2.5% or more, and the upper limit is , preferably 5% or less, more preferably 4.5% or less, 4.4% or less, 4.2% or less, or 4% or less.

The SFC-20 of the oil phase is preferably 75% or more, more preferably 76% or more, 78% or more, or 80% or more, and the upper limit is preferably 90% or less, more preferably 88% or less, 86% or less or 85% or less.

The content of CN44 or higher monoacid-type S3 triglycerides in the oil phase is preferably 0.5% by mass or more, more preferably 0.6% by mass or more, or 0.8% by mass or more, and the upper limit is preferably 2 % by mass or less, more preferably 1.8% by mass or less, 1.6% by mass or less, or 1.5% by mass or less.

The total content of CN44 or higher triglycerides in the oil phase is preferably 90% by mass or more, more preferably 92% by mass or more, and the upper limit is not particularly limited. % or less by mass.

The content of CN44 or higher S2U triglycerides in the oil phase is preferably 80% by mass or more, more preferably 82% by mass or more, or 84% by mass or more, and the upper limit is preferably 88% by mass or less, 87% by mass or less, or It is 86% by mass or less.

The content of SU2 triglycerides with CN44 or higher in the oil phase is preferably 5.5% by mass or more, more preferably 6% by mass or more, and the upper limit thereof is preferably 9% by mass or less, more preferably 8.5% by mass. or less, or 8% by mass or less.

The content of CN44 or higher U3 triglycerides in the oil phase is preferably 1.5% by mass or less, more preferably 1% by mass or less, 0.8% by mass or less, 0.6% by mass or less, or 0.5% by mass or less. Although the lower limit may be 0% by mass, it is usually 0.1% by mass or more, or 0.2% by mass or more.

In the oil-based confectionery of the present invention, the oil phase preferably contains the above fat (A) and cocoa butter. From the viewpoint of more enjoying the effects of the present invention, the total content of fat (A) and cocoa butter in the oil phase is preferably 90% by mass or more, more preferably 95% by mass or more, 96% by mass or more, or 98% by mass. That's it. The upper limit of the total content is not particularly limited, and may be 100% by mass.

The preferred range of the content of the fat (A-1) and the fat (A-2) in the oil phase of the oily confectionery of the present invention is as described above. is preferably in the preferred range. Fat (A-1) can be classified as a non-laurin-based no-temper type hard butter, and from the viewpoint of compatibility with cocoa butter, it is preferable that the content in the oil phase of the oily confectionery of the present invention is 12% by mass or less. is. In addition, the oil (A-2) can be classified as a laurin-based no-temper type hard butter, and from the viewpoint of compatibility with cocoa butter, the oil phase of the oily confectionery of the present invention contains 8% by mass or less or 7% by mass or less. Content is preferred. On the other hand, fats and oils (A-3) have excellent compatibility with cocoa butter and can be used without any limitation on the content.

The oily confectionery of the present invention is preferably chocolates, especially tempered chocolates. Therefore, in one preferred embodiment, the oily confectionery of the present invention is tempered chocolates. As described above, by using the hard butter composition of the present invention, it is possible to suppress the occurrence of cracks in thin-film chocolates, particularly tempered chocolates. Therefore, in one preferred embodiment, the oily confectionery of the present invention is a film-forming chocolate (preferably a film-forming tempering chocolate).

In the present invention, chocolates include not only chocolates and quasi-chocolates specified by the National Chocolate Industry Fair Trade Council, but also fresh chocolates, white chocolates, colored chocolates, etc. using cacao raw materials such as cocoa mass, cocoa butter, cocoa powder. It is a concept that also includes oil and fat processed foods, and raw materials selected from cacao mass, cocoa powder, various powdered foods such as milk powder, oils and fats, sugars, emulsifiers, flavors, pigments, etc. are mixed in an arbitrary ratio, and Broadly refers to those obtained by rolling and conching.

[Food containing thin film made of oily confectionery]
As described above, the oil-based confectionery of the present invention can suppress the occurrence of cracks when formed into a thin film. Therefore, the oil-based confectionery of the present invention can be suitably used for producing foods containing a thin film made of the oil-based confectionery. The present invention also provides a food product (hereinafter also simply referred to as "the food product of the present invention") comprising a thin film of such oily confectionery.

The food of the present invention is characterized by comprising a thin film made of the oily confectionery of the present invention.

The food of the present invention is not particularly limited as long as it contains a thin film made of the oil-based confection of the present invention. is mentioned.

The food material may be appropriately selected depending on the type of food, and examples include ganache, center chocolate, nuts, baked goods such as cookies, sables, butter cakes, choux, and pies, and breads such as brioche and Danish. jams, jellies, fruits such as pickled fruits, alcoholic beverages, sugar solutions, cream, marzipan, caramel, gianduja and the like.

In a preferred embodiment, the oil-based confectionery of the present invention is chocolate (preferably tempered chocolate), and the food of the present invention is a composite chocolate food obtained by coating a food material with the chocolate, that is, a chocolate-coated food. be. In such chocolate-coated foods, the coating chocolate portion is a thin film.

In another preferred embodiment, the oil-based confectionery of the present invention is chocolate (preferably tempered chocolate), and the food of the present invention is a composite chocolate food in which food ingredients are placed inside the chocolate, i.e. It's shell chocolate. In such shell chocolate, the shell portion is a thin film.

In the food of the present invention, the thickness of the thin film (coating, shell) made of the oily confectionery of the present invention is preferably 3 mm or less, more preferably 2.5 mm or less, 2 mm or less, 1.8 mm or less, 1.6 mm or less, or 1.5 mm or less. The lower limit of the thickness of the thin film may be determined according to the specific specifications of the food, but it is usually 0.1 mm or more, or 0.3 mm or more.

The food of the present invention can suppress the occurrence of cracks in the thin film made of oily confectionery, thereby preventing and reducing the deterioration of the appearance of the food and the change in the quality of the food material to be combined. can be made

[Method for Suppressing Cracking of Chocolates]
Cracking of chocolates can be suppressed using the hard butter composition of the present invention. The present invention also provides a method for suppressing cracking of such chocolates.

The method for suppressing cracking of chocolates of the present invention (hereinafter also simply referred to as the "cracking suppression method of the present invention") uses the hard butter composition of the present invention as one of raw materials in the production of chocolates. It is characterized by

In one embodiment, the method for suppressing cracking of the present invention uses the hard butter composition of the present invention in the production of chocolates so that the content of fat (A) in the oil phase is in the range of 1 to 50% by mass. do. The details of the hard butter composition of the present invention and the oil (A) contained therein are as described in the section [Hard butter composition] above.

In the method for suppressing cracking of the present invention, the content of the fat (A) in the oil phase is preferably 1% by mass or more, more preferably 3% by mass or more, and still more preferably 5% by mass, from the viewpoint of suppressing cracking. That's it. The upper limit of the content of the fat (A) is 50% by mass or less, preferably 40% by mass or less, more preferably 35% by mass, from the viewpoint of realizing chocolates that are excellent in heat resistance and melting in the mouth while suppressing cracking. % or 30% by mass or less.

In addition, when the fat (A) contains the fat (A-1), the content of the fat (A-1) in the oil phase of the chocolate is preferably 1% by mass or more, more preferably 3% by mass or more. Moreover, it is preferable to use the hard butter composition of the present invention so that the upper limit is preferably 12% by mass or less, more preferably 10% by mass or less. Further, when the fat (A) contains the fat (A-2), the content of the fat (A-2) in the oil phase of the chocolate is preferably 1% by mass or more, more preferably 3% by mass or more. In addition, it is preferable to use the hard butter composition of the present invention so that the upper limit is preferably 8% by mass or less, more preferably 7% by mass or less, 6% by mass or less, or 5% by mass or less. .

According to the method for suppressing cracking of the present invention, it is possible to satisfactorily suppress the occurrence of cracks in thin-film chocolates, especially tempered chocolates.

EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples. However, the present invention is not limited to the examples shown below. In addition, hereinafter, "part" means "mass part" unless otherwise specified.

<<Study 1>>
<Production Example 1> (Production of oil (1))
37 parts of extremely hydrogenated palm oil obtained by hydrogenating palm oil until the iodine value becomes 1 or less, 19 parts of palm oil, and 44 parts of palm stearin were stirred and mixed in a melted state to obtain an oil and fat composition. . The liquid temperature of this fat and oil blend is adjusted to 90 ° C. in a four-necked flask, sodium methoxide is added at a rate of 0.2 parts per 100 parts of the fat and oil blend, and then heated under vacuum for 1 hour. Stir mixed. After that, citric acid was added to neutralize sodium methoxide, and the oil was purified by a conventional method to obtain a random transesterified oil E-1 (hereinafter also simply referred to as "E-1").

This E-1 was put into a jacketed glass crystallizer, and while stirring at 40 rpm, it was heated to 70° C. from a state of being completely dissolved, until the oil temperature reached 48° C., at a rate of 15° C./hour. After quenching, a crystallization slurry was obtained through an aging process for 4 hours at each temperature of 48°C, 44°C and 42°C. The temperature transition from 48°C to 44°C was performed by slow cooling at 2°C/hour, and the temperature transition from 44°C to 42°C was performed by slow cooling at 1°C/hour.

This crystallized slurry was filtered and fractionated using a membrane filter to obtain a fractionated soft-tissue oil. Further, the fractionated soft-tissue oil was pressed at 3 MPa to obtain a pressed soft-tissue oil. The combined fractionated soft-tissue oil and pressed soft-tissue oil were deodorized by steam distillation under reduced pressure at 220° C. for 90 minutes to obtain oil (1), which is a random transesterified oil. The oil (1) is the low melting point part of E-1.

The oil (1) has a content of S3 triglycerides of CN44 or higher of 9.8% by mass, a content of monoacid S3 triglycerides of CN44 or higher of 5.2% by mass, and is selected from the group consisting of PPO triglycerides, PStO triglycerides and StStO triglycerides. It is a random transesterified fat with a total content of 34.3% by mass of asymmetric triglycerides, which corresponds to “fat (A-1)”.

<Production Example 2> (Production of fat (2))
45 parts of extremely hardened palm oil obtained by hydrogenating palm oil to an iodine value of 1 or less and 55 parts of palm oil were stirred and mixed in a melted state to obtain an oil and fat composition. In the same manner as in Production Example 1, this oil and fat blend was subjected to a random transesterification reaction using sodium methoxide as a catalyst and a purification treatment by a conventional method, and a random transesterified oil and fat E-2 (hereinafter simply " E-2”) was obtained.

The obtained E-2 was charged into a jacketed glass crystallization tank, heated to 60°C while stirring at 40 rpm, and heated to 60°C until the oil temperature reached 45°C. After quenching at 45° C. and 39.5° C. for 3 hours and 7 hours respectively, a crystallization slurry was obtained. The temperature transition from 45°C to 39.5°C was performed by slow cooling at 0.7°C/hour. Using this crystallization slurry, in the same manner as in Production Example 1, (i) preparation of a fractionated soft-tissue oil by filtering and fractionating the crystallization slurry, (ii) preparation of a pressed soft-tissue oil by pressing the fractionated soft-tissue oil, ( iii) A fat (2), which is a random transesterified fat, was obtained through a deodorizing treatment of a combination of the fractionated soft-tissue oil and the pressed soft-tissue oil. The oil (2) is the low melting point part of E-2.

The oil (2) has a content of S3 triglycerides of CN44 or higher of 7.6% by mass, a content of monoacid S3 triglycerides of CN44 or higher of 3.1% by mass, and is selected from the group consisting of PPO triglycerides, PStO triglycerides and StStO triglycerides. It is a random transesterified fat whose total content of asymmetric triglycerides is 35.0% by mass, and corresponds to “fat (A-1)”.

<Production Example 3> (Production of fat (3))
50 parts of palm kernel oil and 50 parts of extremely hardened palm oil obtained by hydrogenating palm oil to an iodine value of 1 or less were stirred and mixed in a melted state to obtain an oil and fat composition.

This fat and oil mixture was heated in a four-necked flask at a liquid temperature of 100° C. for 30 minutes under vacuum. Then, in the same manner as in Production Example 1, a random transesterification reaction using sodium methoxide as a catalyst and a refining treatment by a conventional method were performed to obtain oil (3), which is a random transesterification oil.

The oil (3) is selected from the group consisting of 46.5% by mass of S3 triglycerides with CN44 or higher, 4.2% by mass of monoacid S3 triglycerides with 44 or higher CN, PPO triglycerides, PStO triglycerides and StStO triglycerides. It is a random transesterified fat with a total content of 4.7% by mass of asymmetric triglycerides, which corresponds to “fat (A-2)”.

<Production Example 4> (Production of oil (4))
Two kinds of fats and oils that were deodorized by a conventional method, that is, fats and oils A (content of S3 triglycerides with CN44 or higher: 2.8% by mass; content of monoacid-type S3 triglycerides with CN44 or higher: 2.4% by mass; PPO triglycerides; Total content of asymmetric triglycerides selected from the group consisting of PStO triglycerides and StStO triglycerides is 7.5 wt%; S2U triglyceride content of CN44 or higher 84.7 wt%; SU2 triglyceride content of CN44 or higher 8.5 wt%)55 and fats and oils B (content of S3 triglycerides with CN44 or higher: 1.7% by mass; content of monoacid-type S3 triglycerides with CN44 or higher: 1.5% by mass; selected from the group consisting of PPO triglycerides, PStO triglycerides and StStO triglycerides Total content of asymmetric triglycerides is 0% by mass; S2U triglyceride content of CN44 or higher is 86.6% by mass; SU2 triglyceride content of CN44 or higher is 7.3% by mass) 45 parts are mixed in a melted state, and fats and oils (4) got

The oil (4) has a content of S3 triglycerides of CN44 or higher of 2.3% by mass, a content of monoacid-type S3 triglycerides of CN44 or higher of 2.0% by mass, selected from the group consisting of PPO triglycerides, PStO triglycerides and StStO triglycerides. The total content of asymmetric triglycerides is 4.2% by mass, and corresponds to “fat (A-3)”.

<Production Example 5> (Production of oil (5))
42 parts of extremely hardened palm oil obtained by hydrogenating palm oil until the iodine value becomes 1 or less, 27.5 parts of palm oil, and 30.5 parts of palm super olein are stirred and mixed in a melted state, and fats and oils are obtained. A formulation was obtained. In the same manner as in Production Example 1, this oil and fat blend was subjected to a random transesterification reaction using sodium methoxide as a catalyst and a purification treatment by a conventional method, and a random transesterified oil and fat E-5 (hereinafter simply " E-5”) was obtained.

The obtained E-5 was charged into a jacketed glass crystallization tank, heated to 60° C. while stirring at 50 rpm, and heated to 60° C. until the oil temperature reached 46° C. at 7° C./ After quenching at 46° C. and 35° C. for 5 hours and 11 hours respectively, a crystallization slurry was obtained. The temperature transition from 46°C to 35°C was performed by slow cooling at 2.2°C/hour. Using this crystallization slurry, in the same manner as in Production Example 1, (i) preparation of a fractionated soft-tissue oil by filtering and fractionating the crystallization slurry, (ii) preparation of a pressed soft-tissue oil by pressing the fractionated soft-tissue oil, ( iii) A fat (5), which is a random transesterified fat, was obtained through a deodorizing treatment of a combination of the fractionated soft-tissue oil and the pressed soft-tissue oil. The oil (5) is the low melting point part of E-5.

The oil (5) has a content of S3 triglycerides of CN44 or higher of 2.2% by mass, a content of monoacid-type S3 triglycerides of CN44 or higher of 1.2% by mass, and is selected from the group consisting of PPO triglycerides, PStO triglycerides and StStO triglycerides. It is a random transesterified fat with a total content of 32.4% by mass of asymmetric triglycerides.

In addition, the following oils and fats (6) to (7) were also prepared.

Fats and oils (6): Middle melting point part of palm (middle melting point fraction obtained by fractionating palm oil in two stages, iodine value 44.8) [content of S3 triglycerides with CN44 or higher 2.2% by mass; monoacids with CN44 or higher content of type S3 triglycerides 1.8% by weight; total content of asymmetric triglycerides selected from the group consisting of PPO triglycerides, PStO triglycerides and StStO triglycerides 5.5% by weight]

Oil (7): Liquid oil (soybean oil) [0% by mass of S3 triglycerides with a CN of 44 or higher; 0% by mass of monoacid-type S3 triglycerides with a CN of 44 or higher; Total content of asymmetric triglycerides 0% by mass]

[Examples 1 to 11, Comparative Examples 1 to 5]
(1) Production of Hard Butter Compositions HB-1 to HB-10 The above fats and oils (1) to (7) are stirred and mixed in a melted state in accordance with the formulations shown in Table 1 to produce hard butter compositions. HB-1 through HB-10 were produced. The details of the hard butter compositions HB-1 to HB-10 are shown in Table 1 (methods for measuring the oil phase composition and solid fat content will be described later). The hard butter compositions HB-1 to HB-7 correspond to the examples of the present invention, and the hard butter compositions HB-8 to HB-10 correspond to the comparative examples.

(2) Production of Oily Confectionery Using the obtained hard butter compositions HB-1 to HB-10, tempered chocolate was produced as follows.

148.7 g of cocoa mass (55% by mass of oil content, containing cocoa butter), 126.4 g of sugar, 23.9 g of cocoa butter, 0.9 g of lecithin, and 0.1 g of flavoring were weighed in a bowl (total of 300 g ). Next, hard butter compositions HB-1 to HB-10 were added according to the blending amounts shown in Table 2. Here, an appropriate amount of cocoa butter was added so that the total oil amount in each sample was equal, that is, the total amount of the hard butter composition and the cocoa butter for adjusting the oil amount was 45 g (total oil amount in the sample 150.7 g). The contents in the bowl were mixed well and allowed to stand at 50°C for 2 hours to obtain chocolate dough. The bowl was filled with water to cool the chocolate dough. When the temperature of the chocolate dough reached a range of 31.6 to 32° C., seeds (0.2% relative to the chocolate dough) were added, and seed tempering was performed by a conventional method. This produced a tempered chocolate.

[Test/evaluation method]
The test/evaluation method will be described below.

<Measurement of oil phase composition>
The triglyceride (triacylglycerin) composition of the oil phase of the hard butter compositions and oily confectionery produced in Examples and Comparative Examples is in accordance with the "Japan Oil Chemistry Society Standard Oil Analysis Test Method 2.4.6.2-2013". It was measured according to the high performance liquid chromatography (HPLC) method.

Various measurement conditions are as follows.
(Detector): Differential refraction detector (Column): Docosil column (DCS)
(Mobile phase): acetone: acetonitrile = 65: 35 (volume ratio)
(Flow rate): 1 ml/min (Column temperature): 40°C
(Back pressure): 3.8 MPa

<Measurement of solid fat content>
The solid fat contents of the hard butter compositions and oily confectionery (oil phase) produced in Examples and Comparative Examples were measured by pulse NMR (direct method) described in AOCS official method cd16b-93. The solid fat content SFC-20 at 20°C was measured for a sample left standing for 30 minutes in a constant temperature bath set at 20°C. Similarly, solid fat contents SFC-25 and SFC-35 at 25° C. and 35° C. were also measured for samples left still for 30 minutes in a constant temperature bath set at each temperature.

<Evaluation of cracks in oily confectionery>
Using the oil-based confectionery (temper type chocolate) produced in Examples and Comparative Examples, foods containing thin films made of the oil-based confectionery were produced according to the following procedure, and cracks were evaluated.

-Production of food containing thin film made of oily confectionery-
The temperature of the oil-based confectionery produced in Examples and Comparative Examples was adjusted to 30°C. Baum (“thick cut Baum” manufactured by Marukin) was dipped in this to coat the surface. After tapping off the excess chocolate, it was placed on cooking paper. Then, the chocolate was allowed to stand in a constant temperature bath at 15° C. for 1 day to solidify the chocolate to produce a chocolate-coated Baumkuchen (n=5).

-Evaluation of cracks-
The produced chocolate-coated Baumkuchen is placed in a constant temperature bath at 20 ° C. After 1 day (D + 1), 3 days (D + 3), 6 days (D + 6), 10 days (D + 10) and 13 days (D + 13), the surface coating chocolate The number of foods with cracks was counted. Then, after 13 days (D + 13), all five cracks were -, three or four cracks were ±, and two or less cracks were +. Table 3 shows the results.

<Evaluation of heat resistance of oily confectionery>
The oil-based confectionery produced in Examples and Comparative Examples was subjected to a heat resistance test according to the following procedure to evaluate heat resistance. Specifically, the sample (oily confectionery) was allowed to stand for 30 minutes in a constant temperature bath set at each temperature in the range of 25° C. to 35° C. in 1° C. increments. Then, the surface of the sample was touched with a finger to check whether fingerprints adhered to the surface of the sample and whether it was sticky. In this test, the higher the lowest temperature at which fingerprints or stickiness occurs, the better the heat resistance is evaluated.

<Evaluation of melting in the mouth of oily confectionery>
The oily confectioneries produced in Examples and Comparative Examples were subjected to sensory evaluation by 10 expert panelists according to the following evaluation criteria. Then, calculate the total score of 10 expert panelists, +++ when the total score is 45 to 50 points, ++ when the total score is 38 to 44 points, + when the total score is 30 to 37 points, and - when the total score is 14 to 29 points. , in the case of 0 to 13 points, the results are shown in Table 3. In addition, prior to evaluation, the degree of sensuality corresponding to each score was adjusted among the panelists. In addition, those with a rating of "+" or higher were regarded as acceptable products.

Melt-in-the-mouth evaluation criteria:
5 points: very good 3 points: good 1 point: somewhat poor 0 points: poor

For tempered chocolate whose oil phase consists only of cocoa butter (CB), when food containing a thin film of the chocolate is produced, half of the food cracks occur at the time of storage for 6 days, and all cracks occur at the time of storage for 10 days. It was confirmed that cracks occurred in the food of (Comparative Example 1).
In addition, with respect to the tempering chocolate using the hard butter compositions HB-8 to HB-10 in which the S3 triglyceride content of CN44 or more and the monoacid S3 triglyceride content of CN44 or more are outside the scope of the present invention, the thin film of the chocolate When a food containing is produced, it was confirmed that half of the food cracked after 6 to 10 days of storage, and all of the food cracked after 13 days of storage (Comparative Examples 2 to 5).
On the other hand, using hard butter compositions HB-1 to HB-7 having a CN44 or higher S3 triglyceride content and a CN44 or higher monoacid S3 triglyceride content within the scope of the present invention, conditions (1) and (2) In the oil-based confectionery produced so as to satisfy the conditions, no cracks occurred at the time of storage for 6 days, and no more than 3 foods cracked even after storage for 13 days (Examples 1 to 11).
Among them, at least a part of the hard butter composition contains fat (A-1) or fat (A-2), and (1) the content of S3 triglycerides with CN44 or more is 2.2% by mass or more, resulting in tempered chocolate. and (2) the total content of asymmetric triglycerides selected from the group consisting of PPO triglycerides, PStO triglycerides and StStO triglycerides is in the range of 2.5 to 5% by mass. It was confirmed that when the composition was used, the occurrence of cracks was better suppressed (Examples 3, 4, 6 to 11).
It was confirmed that the tempered chocolates using the hard butter compositions HB-1 to HB-7 exhibited good heat resistance (Examples 1 to 11).

Furthermore, the hard butter composition results in a tempered chocolate having an SFC-25/SFC-35 value in the range of 2 to 13 and an oil phase SFC-25/SFC-35 value in the range of 20 to 90. (Examples 1 to 10).
Among them, in the hard butter composition containing at least a part of the oil (A-1), the hard butter is added in an amount such that the content of the oil (A-1) in the oil phase is 10% by mass or less. It was confirmed that remarkably good meltability in the mouth can be achieved when using the composition (Examples 2, 3, 5 to 8). Similarly, in the hard butter composition containing at least a part of the fat (A-2), the hard butter is added in an amount such that the content of the fat (A-2) in the oil phase is 5% by mass or less. It was confirmed that remarkably good melting in the mouth can be achieved when using the butter composition (Examples 9 and 10).

<Study 2>
Hard butter compositions HB-1, 6, 7, 9, and 10 were used to study the behavior of the crystal form of fat during storage.

First, the hard butter composition and cocoa butter were thoroughly mixed in a melted state according to the blending amounts shown in Table 4 (blending simulating the oil phase of the oily confectionery in Study 1). The resulting mixture was cooled with stirring, and when the temperature was in the range of 31.6-32° C., seeds (0.1% relative to oil) were added and seed tempering was carried out in the usual manner. 10 g of each mixture was filled in a plastic cup, aged at 15°C for 1 day, and then stored at 20°C. After 1 day (D+1), 5 days (D+5), 10 days (D+10) and 14 days (D+14), the crystal form of the oil was measured by the following method. Based on the integrated intensity of each peak derived from the β-type crystal and the β′-type crystal, the proportion (%) of each crystal form was determined. Table 4 shows the results.

-Measurement of crystal form of oil-
The crystalline form of fats and oils was measured by an X-ray diffractometer ("RINT2000" manufactured by Rigaku Corporation). Various measurement conditions were as follows.
(Short plane spacing of oil crystals) 2θ = 15 to 30 degrees (sampling width) 0.02
(Scan speed) 6.00 θ/min (Divergence slit) 1 degree (Divergence vertical limiting slit) 5 mm
(scattering slit) 1 degree (emission slit) 0.3 mm
(Number of accumulated times) 3 times

In Formulation 1 in which the oil phase consisted only of cocoa butter (formulation simulating the oil phase of oily confectionery of Comparative Example 1), the β' type crystals were less than 2% during the storage period of 14 days. Formulations 5 and 6 using hard butter compositions HB-9 and HB-10 in which the S3 triglyceride content of CN44 or higher and the monoacid S3 triglyceride content of CN44 or higher are outside the scope of the present invention (oil-based formulations of Comparative Examples 5 and 3, respectively) β′-type crystals were less than 2% during the storage period of 14 days in the formulation simulating the oil phase of confectionery).
On the other hand, formulations 2, 3, and 4 using the hard butter compositions HB-1, HB-4, and HB-6 having a CN44 or higher S3 triglyceride content and a CN44 or higher monoacid S3 triglyceride content within the scope of the present invention. In (formulations simulating the oil phase of oily confectionery of Examples 1, 9, and 8, respectively), the β' type crystals were generally 2% or more during the 14-day storage period.
Considering the results of Examination 1 and Examination 2, the oily confectionery produced using the hard butter composition of the present invention contains a certain amount of β′-type crystals, so that the dense packing of β-type crystals shrinks. It is presumed that the sparse packing of the intervening β'-type crystals inhibits or alleviates the shrinkage, thereby suppressing the occurrence of cracks.

Claims (15)

A hard butter composition containing the following fats and oils (A).
Fats and oils (A): Oils and fats having a content of S3 triglycerides with a CN of 44 or higher of 2 to 50% by mass and a content of monoacid-type S3 triglycerides of CN44 or higher of 1.9% or more by mass.
CN indicates the total carbon number of the constituent fatty acid residues of the triglyceride,
S represents a saturated fatty acid residue,
S3 triglycerides refer to trisaturated triglycerides. The hard butter composition according to claim 1, wherein the total content of asymmetric triglycerides selected from the group consisting of PPO triglycerides, PStO triglycerides and StStO triglycerides in fats and oils (A) is 4 to 40% by mass.
however,
P indicates a palmitic acid residue,
St indicates a stearic acid residue,
O represents an oleic acid residue. Claim 1 or 2. The hard butter composition according to 2. Any one of claims 1 to 3, wherein the fat (A) contains one or more fats selected from the group consisting of the following fats (A-1), fats (A-2) and fats (A-3) 2. The hard butter composition according to item 1.
Fats and oils (A-1): the content of S3 triglycerides with a CN of 44 or higher is 5 to 15% by mass, the content of monoacid-type S3 triglycerides with a CN of 44 or higher is 2.5 to 7% by mass, PPO triglycerides, PStO triglycerides and Random transesterified fats and oils (A-2) having a total content of asymmetric triglycerides selected from the group consisting of StStO triglycerides of 30 to 50% by mass: S3 triglycerides of CN44 or higher content of 40 to 60% by mass, The content of CN44 or higher monoacid S3 triglycerides is 2.5-7% by mass, and the total content of asymmetric triglycerides selected from the group consisting of PPO triglycerides, PStO triglycerides and StStO triglycerides is 2-10% by mass. Random transesterified fats and oils (A-3): the content of S3 triglycerides with CN44 or higher is 2 to 4% by mass, the content of monoacid S3 triglycerides with CN44 or higher is 1.9 to 2.5% by mass, Fats and oils having a total content of 2 to 10% by mass of asymmetric triglycerides selected from the group consisting of PPO triglycerides, PStO triglycerides and StStO triglycerides;
P indicates a palmitic acid residue,
St indicates a stearic acid residue,
O represents an oleic acid residue. The oil (A) is mixed with cocoa butter so that the content of the oil (A) is 1 to 50% by mass, completely melted, seed tempered, left to stand at 15 ° C. for 1 day, and further at 20 ° C. for 14 days. The hard butter composition according to any one of claims 1 to 4, wherein the proportion of β' type crystals is 2% or more when left standing. The hard butter composition according to any one of claims 1 to 5, which is for tempering chocolates. The hard butter composition according to any one of claims 1 to 6, which is for suppressing cracking of tempered chocolates. An oily confectionery containing the hard butter composition according to any one of claims 1 to 7 and satisfying the following conditions (1) and (2).
Condition (1) The content of fat (A) in the oil phase is 1 to 50% by mass
Condition (2) The content of CN44 or higher S3 triglycerides in the oil phase is 1.7% by mass or more The oil-based confectionery according to claim 8, further satisfying the following condition (3).
Condition (3) The total content of asymmetric triglycerides selected from the group consisting of PPO triglycerides, PStO triglycerides and StStO triglycerides in the oil phase is 0.2 to 5% by mass.
however,
P indicates a palmitic acid residue,
St indicates a stearic acid residue,
O represents an oleic acid residue. The oil-based confectionery according to claim 8 or 9, further satisfying the following condition (4).
Condition (4) The ratio of the solid fat content SFC-25 (%) at 25 ° C. to the solid fat content SFC-35 (%) at 35 ° C. in the oil phase SFC-25 / SFC-35 is 20 to 90 The oil-based confectionery according to any one of claims 8 to 10, wherein the oil phase contains fat (A) and cocoa butter. The oil-based confectionery according to any one of claims 8 to 11, which is tempered chocolate. The oil-based confectionery according to any one of claims 8 to 12, which is a film-forming chocolate. A food comprising a thin film made of the oily confectionery according to any one of claims 8 to 13. The hard butter composition according to any one of claims 1 to 7 is used so that the content of fat (A) in the oil phase is in the range of 1 to 50% by mass, and cracking is suppressed in chocolates. Method.