JP3707171B2 - Heat resistance agent and chocolate - Google Patents
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- JP3707171B2 JP3707171B2 JP32671496A JP32671496A JP3707171B2 JP 3707171 B2 JP3707171 B2 JP 3707171B2 JP 32671496 A JP32671496 A JP 32671496A JP 32671496 A JP32671496 A JP 32671496A JP 3707171 B2 JP3707171 B2 JP 3707171B2
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Description
【０００１】
【発明の属する技術分野】
本発明は、耐熱性付与剤及び高トランス酸系ハードバターを用いた高油分チョコレートに関する。
【０００２】
【従来の技術】
本来、チョコレートの油脂分としてはココアバターが使用されているが、ココアバターは価格が高いため、従来より、価格が安定したココアバター代替脂が広く使用されてきた。ココアバター代替脂を大別するとテンパー型ハードバターとノーテンパー型ハードバターに分類され、更に、ノーテンパー型ハードバターは、ラウリン系と高トランス酸系に分類される。
【０００３】
高トランス酸系ハードバターは、米ぬか油、パームオレイン、大豆油、綿実油等の液油を異性化硬化する事により得られ、通常炭素数１８の不飽和脂肪酸であるオレイン酸のトランス異性体、エライジン酸を主な構成脂肪酸としている。
【０００４】
ノーテンパー型ハードバターを使用したチョコレートの主な用途の１つは、クッキー、ビスケット、プレッツェル等の焼き菓子のコーティングである。この場合、油分が４０重量％を越す高油分チョコレートとして使用されるとが多い。コーティングを容易にするために、チョコレートの粘度の低いことが要求されるのである。しかし、高油分であればあるほど、夏場等に３０℃付近の高温下にさらされると、焼き菓子の表面のチョコレートが溶けだし、べとつきが起こり商品価値を著しく低下させる問題が生じる。その為、使用されるチョコレートは、このような問題の発生し難いこと（耐熱性）が要求される。
【０００５】
チョコレートの耐熱性について、特開昭５９−２１３４９号はハードバターに多糖類及び／又は乳化剤を含有せしめることによってオイルオフの防止効果があることを開示している。最近では、特開平６−２２６９４号、特開平６−３２７４０７号が、特殊なワックスを添加することを提案している。しかしながら、当該ワックスはキャンデリラの茎から採取、精製して得られるというもので入手は容易でない。一方、油脂以外の観点からは、特開平３ー２２８６４７号が、水相中に油脂を分散させＯ／Ｗエマルジョンにする事により耐熱性を向上させることを開示している。
【０００６】
センタークリーム用油脂に関するものであるが、特開平５−２７６８６６号は、トランス酸含有量と固体脂含有量を規定し、使用する油脂に融点の高い分別脂を多量に添加することで耐熱性を改善している。しかし、ナタネ極硬油のようなトリ飽和脂肪酸は殆ど含まれていないばかりか、トリ飽和脂肪酸を含むことによる口溶けの悪化を懸念している。
【０００７】
【発明が解決すべき課題】
本発明は、焼き菓子等にコーティングされる高油分チョコレートに関し、口溶けを損なわずに耐熱性を与える事を課題とする。
【０００８】
【課題を解決するための手段】
本発明者は、構成脂肪酸の内、Ｃ１６〜Ｃ２４の飽和脂肪酸を９０重量％以上含み、且つＣ２０以上の飽和脂肪酸のＣ１８以下の脂肪酸に対する重量比が、０．８〜４．０であるトリグリセリドが、意外にも、高トランス系ハードバターを用いた場合のコーティングチョコレートの耐熱性を改善するのに有効であるとの知見を得、本発明を完成するに至った。
【０００９】
すなわち、本発明は、構成脂肪酸の内、Ｃ１６〜Ｃ２４の飽和脂肪酸を９０重量％以上含み、且つＣ２０以上の飽和脂肪酸のＣ１８以下の脂肪酸に対する重量比が、０．８〜４．０であるトリグリセリドからなる耐熱性付与剤、および、これを含有する高トランス酸系ハードバターを用いた高油分のチョコレートを骨子とする。
【００１０】
本発明の耐熱性付与剤は、構成脂肪酸の内、Ｃ１６〜Ｃ２４の飽和脂肪酸を９０重量％以上含み、且つＣ２０以上の飽和脂肪酸のＣ１８以下の脂肪酸に対する重量比が、０．８〜４．０であるトリグリセリドである。
【００１１】
構成脂肪酸の内、Ｃ１６〜Ｃ２４の飽和脂肪酸含量が９０重量％未満の場合、すなわち、不飽和脂肪酸及びＣ１４以下の脂肪酸を１０重量％以上含む場合は耐熱性付与効果は低下し、Ｃ２６以上の脂肪酸を１０％以上含む場合はチョコレートを調製した際の口溶けに、ぬめり感が生じ商品価値を低下させる。
【００１２】
Ｃ２０以上の飽和脂肪酸のＣ１８以下の脂肪酸に対する重量比が、４．０を越える場合はＣ２０以上の飽和脂肪酸からなるトリグリセリド含量が高まり、チョコレートの口溶けを悪化させる。逆に、０．８を下回る場合は耐熱性付与効果は低下してしまう。
【００１３】
以上説明した組成のトリグリセリドは、高エルシン酸なたね油や魚油を沃素価１０以下になるまで硬化したり、大豆油、パームオレイン、ヒマワリ油、綿実油等の液油と炭素数２０〜２４の脂肪酸或いはそのエチルエステルをリパーゼを用いてエステル交換反応を行い、得られたトリグリセリドを常法に従いニッケル等の金属触媒を用い沃素価１０以下まで硬化する事によって得ることができる。尚、Ｃ２０〜２４の飽和脂肪酸含量を高める為に、必要に応じ溶剤或いは乾式分別工程を付加することもできる。
【００１４】
以上のようにして得られた耐熱性付与剤は、高トランス酸系ハードバターに０．３〜１０重量％併せ用いることにより、ノーテンパー型ハードバターを用いて高油分のチョコレートを調製した場合の耐熱性を向上することができる。より好ましい添加量は０．５〜５重量％である。添加量が０．３重量％を下回ると耐熱性の付与効果に乏しく、１０重量％を超えると口溶けが悪化する。尚、ハードバターは高トランス酸系のものに対して効果を発揮し、ラウリン系やテンパー型のハードバターでは効果に乏しい。
【００１５】
ここで、高油分のチョコレートは、チョコレートの油分が４０〜５０重量％のものをいい、通常、焼き菓子等を対象とするコーティング用途に使用されるものである。油分が３３重量％前後である通常のチョコレートに対しては、本発明の目的とする耐熱性の付与効果は乏しい。
【００１６】
高トランス酸系ハードバターは、従来から用いられている種々の油脂原料を異性化硬化することによって得ることができる。油脂原料としては、低エルシン酸菜種油、大豆油、米ぬか油、綿実油、パームオレイン或いはこれらの２種以上の配合油等が挙げられる。異性化硬化は、例えば、メチオニン等の硫黄化合物で被毒したニッケル等の金属触媒を用いて行うなど公知の方法によることができる。以上のようにして得られた硬化油を溶剤または乾式分別法により高融点部及び低融点部を除いた中融点部を使用することもできる。
【００１７】
尚、本発明における「チョコレート」は、規約（「チョコレート類の表示に関する公正規約」）乃至法規上の規約により限定されるものではなく、所謂カカオ代替脂を使用したチョコレート類及び油脂加工食品である。即ち、チョコレートの通常の成分、例えばココア、糖類、粉乳、乳化剤、フレーバー、色素等を含むことができ、また、カカオ成分に代えて、アーモンド粉末、ピーナツバター、粉末チーズ等を使用し、チョコレート以外の風味を与えたり、ホワイトチョコレートベースに色をつけたカラーチョコレートとすることができる。
【００１８】
【実施例】
以下の実施例及び比較例において％、部は重量基準を表す。
【００１９】
〔実施例１〕
高エルシン酸菜種油を常法により、ニッケル触媒を用いて極度硬化を行い、沃素価０．８のトリグリセリドを得た。この極度硬化油を常法により精製し、耐熱性付与剤とした。
【００２０】
〔実施例２〕
実施例１の高エルシン酸菜種極度硬化油をノルマルヘキサンを用いて溶剤分別する事により分別高融点部を得た。得られた分別高融点部を蒸留によりノルマルヘキサンを完全に除去した後、常法どおり精製し、耐熱性付与剤とした。
【００２１】
〔実施例３〕
高オレイン酸ヒマワリ油３０部、ベヘン酸エチルエステル７０部を１、３位特異性を有するリパーゼを用いてエステル交換反応し、蒸留によりエステル部を除去しエステル交換油（沃素価３７．５）を得た。このエステル交換油を常法に従い極度硬化し、沃素価０．９のエステル交換極度硬化油を得、耐熱性付与剤とした。
【００２２】
〔実施例４〕
実施例３の極度硬化前のエステル交換油をノルマルヘキサンを用いて溶剤分別する事により、沃素価２４．０の分別高融点部を得た。この分別高融点部を常法に従い極度硬化し、沃素価０．７の分別極度硬化油を得、耐熱性付与剤とした。
【００２３】
〔比較例１〕
実施例３の極度硬化前の分別高融点部（沃素価２４．０）を耐熱性付与剤の比較に供した。
【００２４】
〔比較例２〕
辛子油を常法により、ニッケル触媒を用い、極度硬化を行い沃素価０．５のトリグリセリドを得た。この極度硬化油を常法どうり精製し耐熱性付与剤の比較に供した。
【００２５】
以上、実施例１〜４、比較例１〜２の耐熱性付与剤の脂肪酸組成を表１に、Ｃ１６〜Ｃ２４の飽和脂肪酸量及びＣ２０以上の飽和脂肪酸のＣ１８以下の脂肪酸に対する重量比を表２に示す。
【００２６】
沃素価６５のパームオレインをメチオニンで被毒したニッケル触媒０．３％で常法に従い異性化硬化した。この硬化油をノルマルヘキサンを用い、高融点部と低融点部を除き、収率４９．５％で沃素価５５、軟化融点３４．０℃の中融点部を得、高トランス酸系ハードバターとした。
【００２７】
〔実施例５〜９、比較例３〜７〕
上記、高トランス酸系ハードバターに実施例１〜４、比較例１〜２の耐熱性付与剤を添加してハードバターを調製し、これを用いてチョコレートを作製し、チョコレートテストに供した。耐熱性付与剤の添加量を表３に示す。
【００２８】
〔チョコレートテスト〕
チョコレート生地は、全脂粉乳１０部、脱脂粉乳１０部、粉糖４０部、耐熱性付与剤を添加した表３のハードバター３２部、メラノーＳＳ１００Ｈ（商品名：不二製油（株）製、テンパー型ハードバター）８部、レシチン０．４部、及び香料適量を配合し、常法によりロールがけ、コンチングを行って作製した（チョコレート中の油分４２．５％）。
【００２９】
チョコレートのべとつきは、品温４５℃に保ったチョコレート生地をビスケット（森永製菓株式会社製 マリー：商品名）表面に上掛けし、２０℃で固化後、２０℃で１週間安定化した後、２９、３０、３１℃下に２４時間保持し、２４時間後に手指で触り、べとつきを判定した。結果は、表４に示す。
【００３０】
また、口溶けは、品温４５℃の同チョコレート生地を６ｃｍ×２ｃｍ、厚さ５ｍｍのモールドに流し、５℃で３０分固化後、剥離し、２０℃で１週間安定化した後、官能評価した。耐熱性は、安定化後のモールド形成したチョコレートを２９、３０、３１、３２、３３℃下に２時間保持した後、レオメーターで測定した。結果は、表５に示した。実施例は全て比較例に比べ、良好な結果となった。
【００３１】
【表１】
【表２】
【表３】
【表４】
【表５】
BACKGROUND OF THE INVENTION
The present invention relates to a high oil chocolate using a heat resistance imparting agent and a high trans acid hard butter.
[0002]
[Prior art]
Originally, cocoa butter is used as the fat and oil of chocolate. However, since cocoa butter is expensive, cocoa butter substitute fat having a stable price has been widely used. Cocoa butter substitute fat is roughly classified into a temper type hard butter and a no temper type hard butter, and the no temper type hard butter is further classified into a lauric type and a high trans acid type.
[0003]
High trans acid hard butter is obtained by isomerizing and curing liquid oils such as rice bran oil, palm olein, soybean oil, cottonseed oil, etc., and usually the trans isomer of oleic acid, an unsaturated fatty acid having 18 carbon atoms, Eleidin Acid is the main constituent fatty acid.
[0004]
One of the main uses of chocolate using no-temper type hard butter is coating baked goods such as cookies, biscuits and pretzels. In this case, it is often used as a high oil chocolate having an oil content exceeding 40% by weight. In order to facilitate the coating, it is required that the chocolate has a low viscosity. However, the higher the oil content, the more the chocolate on the surface of the baked confectionery melts when exposed to a high temperature around 30 ° C. in summer and the like, resulting in a problem that the product value is significantly reduced. For this reason, the chocolate used is required to be resistant to such problems (heat resistance).
[0005]
Regarding the heat resistance of chocolate, Japanese Patent Application Laid-Open No. 59-21349 discloses that an oil-off prevention effect is obtained by adding polysaccharides and / or emulsifiers to hard butter. Recently, JP-A-6-22694 and JP-A-6-327407 have proposed the addition of special waxes. However, since the wax is obtained by collecting and refining from candelilla stem, it is not easy to obtain. On the other hand, from a viewpoint other than fats and oils, JP-A-3-228647 discloses that heat resistance is improved by dispersing fats and oils in an aqueous phase to form an O / W emulsion.
[0006]
Although it relates to fats and oils for center creams, JP-A-5-276866 defines trans acid content and solid fat content, and heat resistance is improved by adding a large amount of high-melting fractionated fats to the fats and oils used. It has improved. However, not only tri-saturated fatty acids such as rapeseed hard oil are hardly contained, but there is a concern about deterioration of mouth melting due to containing tri-saturated fatty acids.
[0007]
[Problems to be Solved by the Invention]
The present invention relates to a high-oil chocolate coated on baked confectionery or the like, and an object thereof is to impart heat resistance without impairing melting of the mouth.
[0008]
[Means for Solving the Problems]
The present inventor has a triglyceride containing 90% by weight or more of C16 to C24 saturated fatty acid among the constituent fatty acids, and having a weight ratio of C20 or more saturated fatty acid to C18 or less fatty acid of 0.8 to 4.0. Surprisingly, the inventors have obtained knowledge that it is effective for improving the heat resistance of the coated chocolate when a high-transform hard butter is used, and have completed the present invention.
[0009]
That is, the present invention includes a triglyceride containing 90 to at least 90% by weight of C16-C24 saturated fatty acid among the constituent fatty acids, and having a weight ratio of C20 or higher saturated fatty acid to C18 or lower fatty acid of 0.8 to 4.0. A high oil content chocolate using a heat resistance imparting agent consisting of the above and a high trans acid hard butter containing the same is used as the essence.
[0010]
The heat resistance imparting agent of the present invention contains 90% by weight or more of C16 to C24 saturated fatty acids among the constituent fatty acids, and the weight ratio of C20 or more saturated fatty acids to C18 or less fatty acids is 0.8 to 4.0. Is a triglyceride.
[0011]
Among the constituent fatty acids, when the saturated fatty acid content of C16 to C24 is less than 90% by weight, that is, when the unsaturated fatty acid and the fatty acid of C14 or less are contained in an amount of 10% by weight or more, the heat resistance imparting effect is reduced, and the fatty acid of C26 or more When 10% or more is included, the feeling of sliminess is generated in the melting of the mouth when the chocolate is prepared, and the commercial value is lowered.
[0012]
When the weight ratio of C20 or higher saturated fatty acid to C18 or lower fatty acid exceeds 4.0, the triglyceride content of C20 or higher saturated fatty acid is increased, and the melting of chocolate is worsened. On the other hand, when it is less than 0.8, the heat resistance imparting effect is reduced.
[0013]
The triglyceride having the above-described composition is obtained by curing high erucic rapeseed oil or fish oil until the iodine value is 10 or less, liquid oil such as soybean oil, palm olein, sunflower oil, cottonseed oil, and fatty acids having 20 to 24 carbon atoms or the like. It can be obtained by transesterifying ethyl ester with lipase and curing the obtained triglyceride to an iodine value of 10 or less using a metal catalyst such as nickel according to a conventional method. In addition, in order to raise the saturated fatty acid content of C20-24, a solvent or a dry fractionation process can also be added as needed.
[0014]
The heat resistance imparting agent obtained as described above is heat resistant when a high oil chocolate is prepared using a no-temper type hard butter by using 0.3 to 10% by weight in combination with a high trans acid hard butter. Can be improved. A more preferable addition amount is 0.5 to 5% by weight. When the added amount is less than 0.3% by weight, the effect of imparting heat resistance is poor, and when the added amount exceeds 10% by weight, the melting of the mouth deteriorates. In addition, hard butter is effective for high trans acid type, while laurin type or temper type hard butter is less effective.
[0015]
Here, the chocolate with a high oil content refers to a chocolate having an oil content of 40 to 50% by weight, and is usually used for coating applications targeting baked goods and the like. For ordinary chocolate having an oil content of around 33% by weight, the effect of imparting heat resistance, which is the object of the present invention, is poor.
[0016]
High trans acid hard butter can be obtained by isomerizing and curing various oil and fat raw materials conventionally used. Examples of the oil and fat raw material include low erucic acid rapeseed oil, soybean oil, rice bran oil, cottonseed oil, palm olein, or a combination oil of two or more thereof. Isomerization hardening can be performed by a known method, for example, using a metal catalyst such as nickel poisoned with a sulfur compound such as methionine. It is also possible to use a medium melting point part obtained by removing the high melting point part and the low melting point part from the hardened oil obtained as described above by a solvent or a dry fractionation method.
[0017]
The “chocolate” in the present invention is not limited by the regulations (“fair regulations regarding the display of chocolates”) or the legal regulations, but is chocolates and oil processed foods using so-called cacao substitute fats. . That is, it can contain the usual components of chocolate, such as cocoa, sugar, milk powder, emulsifiers, flavors, pigments, etc. In addition to cocoa components, almond powder, peanut butter, powdered cheese, etc. It can be made into a color chocolate with a white chocolate base color.
[0018]
【Example】
In the following examples and comparative examples,% and parts represent weight basis.
[0019]
[Example 1]
High erucic acid rapeseed oil was extremely hardened using a nickel catalyst by a conventional method to obtain a triglyceride having an iodine value of 0.8. This extremely hardened oil was purified by a conventional method to obtain a heat resistance imparting agent.
[0020]
[Example 2]
A fractionated high melting point part was obtained by solvent fractionating the high erucic acid rapeseed extremely hardened oil of Example 1 using normal hexane. The obtained fractional high melting point portion was completely removed of normal hexane by distillation and then purified as usual to obtain a heat resistance imparting agent.
[0021]
Example 3
Transesterification of 30 parts of high oleic sunflower oil and 70 parts of behenic acid ethyl ester using lipase having 1,3-specificity was carried out, and the ester part was removed by distillation to obtain a transesterified oil (iodine value 37.5). Obtained. This transesterified oil was extremely hardened according to a conventional method to obtain a transesterified extremely hardened oil having an iodine value of 0.9, which was used as a heat resistance imparting agent.
[0022]
Example 4
By subjecting the transesterified oil of Example 3 before extremely curing to solvent fractionation using normal hexane, a fractionation high melting point part having an iodine value of 24.0 was obtained. This fractionated high melting point portion was extremely cured according to a conventional method to obtain a fractionated extremely cured oil having an iodine value of 0.7, which was used as a heat resistance imparting agent.
[0023]
[Comparative Example 1]
The fractionated high melting point portion (iodine value 24.0) before extreme curing in Example 3 was used for comparison of heat resistance imparting agents.
[0024]
[Comparative Example 2]
The pepper oil was hardened by a conventional method using a nickel catalyst to obtain a triglyceride having an iodine value of 0.5. This extremely hardened oil was purified by a conventional method and used for comparison of heat resistance imparting agents.
[0025]
As mentioned above, the fatty acid composition of the heat-resistance imparting agent of Examples 1-4 and Comparative Examples 1-2 is shown in Table 1, and the weight ratio of C16-C24 saturated fatty acid and C20 or higher saturated fatty acid to C18 or lower fatty acid is shown in Table 2. Shown in
[0026]
Isomerization hardening was carried out according to a conventional method with 0.3% of a nickel catalyst poisoned with palm olein having an iodine value of 65 with methionine. Using this normal oil, normal hexane was used to remove the high melting point and low melting point to obtain a middle melting point with an iodine value of 55 and a softening melting point of 34.0 ° C. with a yield of 49.5%. did.
[0027]
[Examples 5 to 9, Comparative Examples 3 to 7]
The heat resistance imparting agents of Examples 1 to 4 and Comparative Examples 1 and 2 were added to the above-mentioned high trans acid hard butter to prepare hard butter, which was used to produce chocolate and subjected to a chocolate test. Table 3 shows the addition amount of the heat resistance imparting agent.
[0028]
[Chocolate test]
Chocolate dough consists of 10 parts of whole milk powder, 10 parts of skim milk powder, 40 parts of powdered sugar, 32 parts of hard butter of Table 3 with added heat resistance imparting agent, Melano SS100H (trade name: manufactured by Fuji Oil Co., Ltd., Temper (Type hard butter) 8 parts, 0.4 part of lecithin, and an appropriate amount of a fragrance were blended, rolled by a conventional method, and subjected to conching (oil content in chocolate 42.5%).
[0029]
The stickiness of the chocolate is applied to the surface of the biscuits (Morinaga & Co., Ltd., Marie: product name) with a chocolate dough maintained at 45 ° C., solidified at 20 ° C., stabilized at 20 ° C. for 1 week, 29 It was kept at 30 ° C. and 31 ° C. for 24 hours, and after 24 hours, it was touched with fingers to determine stickiness. The results are shown in Table 4.
[0030]
In addition, the melting of the mouth was performed by pouring the chocolate dough having an article temperature of 45 ° C. into a mold of 6 cm × 2 cm and a thickness of 5 mm, solidifying at 5 ° C. for 30 minutes, peeling and stabilizing at 20 ° C. for 1 week, and then sensory evaluation. . The heat resistance was measured with a rheometer after holding the stabilized molded chocolate at 29, 30, 31, 32, and 33 ° C. for 2 hours. The results are shown in Table 5. All the examples had better results than the comparative examples.
[0031]
[Table 1]
[Table 2]
[Table 3]
[Table 4]
[Table 5]
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP32671496A JP3707171B2 (en) | 1996-12-06 | 1996-12-06 | Heat resistance agent and chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP32671496A JP3707171B2 (en) | 1996-12-06 | 1996-12-06 | Heat resistance agent and chocolate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10165100A JPH10165100A (en) | 1998-06-23 |
| JP3707171B2 true JP3707171B2 (en) | 2005-10-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| JP32671496A Expired - Fee Related JP3707171B2 (en) | 1996-12-06 | 1996-12-06 | Heat resistance agent and chocolate |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2002080692A1 (en) * | 2001-03-30 | 2004-07-22 | 不二製油株式会社 | Manufacturing method of water-containing chocolates |
| CN1625339A (en) * | 2002-01-30 | 2005-06-08 | 明治制果株式会社 | Oily cake excellent in heat-resistant shape retention and process for producing the same |
| CN101969783B (en) | 2008-03-17 | 2013-10-16 | 日清奥利友集团株式会社 | Oil composition for coating |
| EP2440066B1 (en) | 2009-06-12 | 2013-10-09 | Mars, Incorporated | Polymer gelation of oils |
| JP5528855B2 (en) * | 2010-03-10 | 2014-06-25 | 株式会社Ａｄｅｋａ | Low temperature bloom inhibitor |
| GB2485421B (en) | 2010-11-15 | 2016-05-25 | Mars Inc | Dough products exhibiting reduced oil migration |
| CN104684404B (en) | 2012-09-28 | 2019-03-05 | Wm.雷格利Jr.公司 | Heat-resistant chocolate |
| JP6058983B2 (en) * | 2012-11-27 | 2017-01-11 | 日清オイリオグループ株式会社 | Non-tempering chocolate |
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