JP4628351B2 - Fats and oils for chocolate - Google Patents

Description

  The present invention relates to a high-quality tempering type chocolate fat and oil having good heat resistance and good mouthfeel.

Cocoa butter has heretofore been widely used as a fat for chocolate. The crunchiness when eating chocolate and the meltability of melting in the mouth while expressing the flavor at an appropriate rate are important factors in the quality of chocolate. Conventionally, as a cocoa butter substitute fat, fats and oils mainly composed of 1,3-disaturated fatty acid-2 unsaturated fatty acid triglyceride (hereinafter abbreviated as SUS, S: saturated fatty acid, U: unsaturated fatty acid) of a symmetric triglyceride are used. Typical saturated fatty acids (S) used as the fatty acids constituting the symmetric triglycerides are palmitic acid (P), stearic acid (St), arachidic acid (A), and the like. (U) is oleic acid (O) and the like. POP (1,3-dipalmitic acid-2-oleic acid-triglyceride) is mainly obtained from fractionated oil of palm oil and Chinese tallow, and POSt (1-palmitic acid-2-oleic acid-3-triglyceride stearic acid) Is obtained from Muller fats, Illippe fats and the like and fractionated fats thereof. Also, StOSt (1,3 distearic acid-2-oleic acid triglyceride) is obtained from kokumushi, mango kernel oil, shea fat, monkey fat, mora fat and fractionated fats thereof. Patent Document 1, Patent Document 2, and Patent Document 3 contain a middle melting point portion obtained from shea fat, a middle melting point portion obtained from monkey fat, and a middle melting point portion obtained from a palm. The resulting chocolate fat is shown. Furthermore, Patent Document 4 discloses a fat for chocolate which contains a shea fat fractionated oil, a palm fractionated oil, and a monkey fractionated oil in a specific ratio. In the method of blending the conventional cacao butter substitute fat as described above, although chocolate having excellent heat resistance at high temperatures is obtained, the melting property near body temperature is low, and the melting feeling of chocolate is insufficient. In order to solve this point, studies have been made to impart a snapping property and heat resistance to chocolate by the fractionation of cocoa butter described in Patent Literature 5, Patent Literature 6, and Patent Literature 7. Patent Document 8 describes that the stearin fraction of Borneo fat is effective for imparting snapping properties and heat resistance to chocolate. However, in order to separate these fats and oils into specific compositions, many organic solvents and labors are required, and the range for adjusting the concentration of POSt and StOSt is limited, so that the mouth melt feeling and heat resistance The range that can be improved is narrow. Further, although the snapping property is improved, there is a drawback that a low temperature bloom is likely to occur. Sarstearin disclosed in Patent Document 9 contains a large amount of StOSt and is important as a heat-resistant cocoa butter substitute fat. However, as described above, these fats and oils have a melting point in palm oil. Both methods were used in combination, and in any of the methods, when the heat resistance was increased, a satisfactory chocolate melt with a good mouth-melting feeling could not be produced. Accordingly, there is an eager desire for a chocolate having good heat resistance and meltability in the mouth and a hard butter suitable for chocolate (oil for fats and chocolate).
Japanese Patent Publication No.59-18969 Japanese Examined Patent Publication No. 62-9289 JP-A-1-23104 Japanese Patent Laid-Open No. 1-157341 Japanese Patent Laid-Open No. 08-034989 JP 2000-109879 A JP 2000-273482 A JP 2004-298041 A JP 2001-55598 A

  An object of the present invention is to provide a chocolate having good both heat resistance and meltability, and a chocolate fat suitable for this.

  As a result of intensive studies to solve the above problems, the present inventors have found that fats and oils having a specific iodine value consisting of a mixed oil of monkey fractionated intermediate melting point having an iodine value of 35 or less and tenkawan nut oil are markedly It has been found that it has good mouth melting feeling while maintaining heat resistance, and has completed the present invention.

That is, the first of the present invention is a fat for chocolate having a SUS content of 85% by weight or more in the whole fat for chocolate, and a StOSt content of 40 to 40 in the whole fat for chocolate. 60 wt%, the POP content is 1 to 10 wt% or less in the entire fat for chocolate, and the weight ratio of the StOPt content to the StOPt content / StOA content and the total StOP content and StOA content (STOP content + STOA content)) is, Ri 1.1-1.8 der, 35 following monkey fractionation in melting unit iodine value (a) 10 to 90 wt% and Tianhe down nut oil (B) 90 to it characterized in that it consists of 10 wt% chocolate - about fats preparative. A preferred embodiment relates to the oil for chocolate as described above, wherein the iodine value of the intermediate melting point part (A) for monkey fractionation is 30 to 35 . The second aspect of the present invention relates to a chocolate salt characterized by containing 2 to 10% by weight of the above-mentioned fats and oils for chocolate in the whole chocolate.

  According to the present invention, it is possible to provide a chocolate having good both heat resistance and meltability in the mouth and a chocolate fat and oil suitable for the chocolate.

  Hereinafter, the present invention will be described in more detail. In the fats and oils for chocolate of the present invention, the content of SUS (symmetric triglyceride 1,3-disaturated fatty acid-2unsaturated fatty acid triglyceride, S: saturated fatty acid, U: unsaturated fatty acid) is in the whole fats and oils for chocolate. It is preferably 85% by weight or more. If it is less than 85% by weight, the heat resistance may be poor. In the present invention, SUS is a symmetrical triglyceride, which is a 1,3-disaturated fatty acid-2 unsaturated fatty acid triglyceride.

  In the fats and oils for chocolate of the present invention, the content of StOSt which is a kind of SUS is preferably 40 to 60% by weight in the whole fats and oils for chocolate. If it is less than 40% by weight, the heat resistance may be insufficient, and if it is more than 60% by weight, the mouth melting feeling may be poor. Here, StOSt is 1,3 distearic acid-2-oleic acid triglyceride.

  Moreover, in the fats and oils for chocolate of this invention, it is preferable that content of POP which is 1 type of SUS is 1 to 10 weight% in the whole fats and oils for chocolate, and 1 to 8 weight% is more preferable. If the amount is less than 1% by weight, the effects of the present invention are hardly exhibited, and the cost may be very high. If the amount is more than 10% by weight, the heat resistance and the meltability in the mouth may be poor. Here, POP is 1,3-dipalmitic acid-2-oleic acid triglyceride.

  And in the fats and oils for chocolate of this invention, the value of (StOSt content / (StOP content + StOA content)) which is a weight ratio of the StOPt content and the total of StOP content and StOA content is 1.1-. 1.8 is preferable, and 1.2 to 1.7 is more preferable. If it is smaller than 1.1, the heat resistance may not be sufficient, and if it is larger than 1.8, the mouth melting feeling may be poor. In the present invention, StOP is a triglyceride in which stearic acid and palmitic acid are bonded to one of positions 1 and 3, respectively, and oleic acid is bonded to position 2. In the present invention, StOA is a triglyceride in which stearic acid and arachidic acid are bonded to either the 1st or 3rd position, and oleic acid is bonded to the 2nd position.

  As for the fats and oils for chocolate as described above, the intermediate melting point part (A) of the monkey fraction having an iodine value of 35 or less and the Tenkawan nut oil (B) are in a weight ratio of (A) / (B) = 10/90 to 90/10. It can obtain suitably by mixing. More preferably, (A) / (B) = 15/85 to 85/15. And it is more preferable that the iodine value of the melting point part (A) for monkey fractionation is 30-35.

  The monkey fractionation middle melting point part (A) of the present invention is a middle melting point part obtained by a conventional fractionation from monkey fat (Sal fat), and preferably has an iodine value of 35 or less. Is more preferably 30-35. When the iodine value exceeds 35, the effect of improving the heat resistance may be insufficient, and when it is lower than 30, the cost may increase too much.

  Further, Tenkawan nut oil (B) of the present invention is a fat and oil obtained from Shorea tenoptera, that is, an oil obtained from Tenkawan nut, and is deacidified, decolored and deodorized as usual using a raw oil extracted from the fruit. can get. Tenkawan nut oil is also called Borneo Tallow or Borneo Lippe.

  A suitable chocolate can be obtained by containing 2 to 10% by weight of the fat and oil for chocolate in the chocolate. When the amount is less than 2% by weight, the effect of improving heat resistance may be insufficient, and when the amount is more than 10% by weight, the effect of improving mouth melting may be reduced.

  Although the fats and oils for chocolate of this invention and chocolate using the same are not specifically limited, they can be produced as follows. First, the iodine value can be obtained by mixing a 30-35 monkey fractionation middle melting point part and Tenkawan nut oil at a predetermined weight ratio at room temperature. Chocolate can be obtained according to a conventional method using the obtained fats and oils for chocolate.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Method for measuring triglyceride composition>
HPLC (product name: manufactured by Shimadzu Corporation, column: ODS, eluent: acetone / acetonitrile = 80/20 (w / w), flow rate: 0.9 ml / min, column temperature: 35 ° C., detector: differential refractometer ), Each fat sample was measured, and the composition ratio was obtained from the area ratio.

<Snap and shape retention evaluation and heat resistance evaluation method>
When a cylinder plunger with a diameter of 2 mm is attached to a rheometer (product name: CR200D, manufactured by Sun Kagaku Co., Ltd.), and a load is applied to the chocolate having a thickness of 1 cm produced in Examples and Comparative Examples at a speed of 60 mm / min. The load weight (unit: g) of was measured. It means that hardness is so hard that this figure is large. The numerical value measured at 25 ° C. was defined as snap property, and the numerical value measured at 32 ° C. was defined as shape retention property. Moreover, the evaluation result was described on the following reference | standard by the value which measured snap property and shape retention property, respectively. Evaluation of heat resistance A: Load weight is 5 or more, ◯: Load weight is less than 5, 4 or more, Δ: Load weight is less than 4, 2 or more, X: Load weight is less than 2.

<Chocolate sensory (mouth melting feeling) test method>
After the chocolate prepared in Examples / Comparative Examples was temperature-controlled at 20 ° C. for 2 weeks, 5 experienced panelists tasted it, and sensory evaluation was performed on the feeling of melting in the mouth, and the results were collected. The evaluation criteria at that time are as follows. A: Very good, O: Good, Δ: Slightly bad, X: Bad

(Production Example 1) Production of Tenkawan nut oil Tenkawan oil was obtained by deoxidizing, decolorizing, and deodorizing as usual using a raw material oil obtained from Tenkawan nut as a raw material. The properties of the resulting Tenkawan nut oil are shown in Table 1.

(Production Example 2) Production of Monkey Middle Melting Point Part 1 The monkey middle melting point part was dissolved by adding 4 times the amount of hexane to purified decolorized deacidified salfat dissolved at 60 ° C., at 1 ° C./min. After cooling to −15 ° C., the crystallized component and the non-crystalline component are separated by filtration to obtain a monkey high melting point portion, and further, the obtained monkey high melting point portion is kept at 0 ° C. for crystallization. Then, the crystallized high melting point part was removed, and the middle melting point part 1 of the monkey was obtained. The characteristics of the obtained monkey middle melting point 1 are shown in Table 1.

(Production Example 3) Preparation of Monkey Middle Melting Point Part 2 Monkey middle melting point part 2 was prepared by adding 8 times the amount of acetone to purified decolorized deoxidized sal fat and cooling it to −10 ° C. The middle-melting part 2 of the monkey was obtained by separating the non-crystal part and the part. The characteristics of the obtained monkey middle melting point 2 are shown in Table 1.

(Example 1) Production of fats and oils 1 for chocolate After melting 70 parts by weight of monkey middle melting point part 1 and 30 parts by weight of Tenkawan nut oil, they were mixed and stirred to obtain fats and oils 1 for chocolate. Table 2 shows the characteristics of the fat 1 for chocolate.

(Example 2) Preparation of fats and oils 2 for chocolate After dissolving 30 parts by weight of monkey melting point 2 and 70 parts by weight of Tenkawan nut oil, they were mixed and stirred to obtain fats and oils 2 for chocolate. Table 2 shows the characteristics of the fat 2 for chocolate.

(Comparative Example 1) Preparation of fats and oils 3 for chocolate 70 parts by weight of shea stearin and 30 parts by weight of the middle melting point of the palm were dissolved and mixed to obtain fats and oils 3 for chocolate. Table 2 shows the characteristics of the fat 3 for chocolate.

(Comparative example 2) Preparation of fats and oils 4 for chocolate After melt | dissolving 80 weight part of monkey melting | fusing point parts 1 and 20 weight part of palm medium melting | fusing point parts, it mixed and stirred and obtained fats and oils 4 for chocolates. Table 2 shows the characteristics of the fats and oils 4 for chocolate.

(Example 3) Preparation of chocolate According to the composition shown in Table 3, a chocolate was made by a general manufacturing method using the fat 1 for chocolate. The evaluation results of the obtained chocolate are shown in Table 4.

(Example 4) Preparation of chocolate According to the composition shown in Table 3, a chocolate was prototyped by a general manufacturing method using fats and oils 2 for chocolate. The evaluation results of the obtained chocolate are shown in Table 4.

(Comparative example 3) Preparation of chocolate According to the mixing | blending of Table 3, the trial manufacture of chocolate was carried out by the general manufacturing method using the fats and oils 3 for chocolate. The evaluation results of the obtained chocolate are shown in Table 4.

(Comparative example 4) Preparation of chocolate According to the mixing | blending of Table 3, the fats and oils for chocolate 4 were used, and the chocolate was prototyped with the general manufacturing method. The evaluation results of the obtained chocolate are shown in Table 4.

Claims (3)

The SUS content is 85% by weight or more of the chocolate fat and oil in the entire chocolate fat and oil, the StOSt content is 40 to 60% by weight in the entire chocolate fat and oil, and the POP content The amount is 1 to 10% by weight or less based on the entire fat for chocolate and the weight ratio of the StOP content and the StOA content to the StOSt content (StOSt content / (StOP content + StOA content)) but 1.1-1.8 der is, and characterized in that it consists of 35 following monkey fractionation in melting unit iodine value (a) 10 to 90 wt% and Tianhe down nut oil (B) 90 to 10 wt% It is that chocolate - door for fats and oils. 2. The fat for chocolate according to claim 1 , wherein the iodine value of the middle melting point part (A) for monkey fractionation is 30 to 35. A chocolateate containing 2 to 10 wt% of the chocolate fat according to claim 1 or 2 in the whole chocolate.