JP5398121B2 - Flavored chocolates and methods for improving the flavor of chocolate - Google Patents

Description

  The present invention relates to a chocolate with an improved flavor and a method for improving the flavor.

  Chocolate was originally spread in Europe as a drink, but in the 19th century Dutch van Vanten succeeded in making cocoa (cocoa mass with reduced fat (cocoa butter)), and the remaining cocoa butter was made into cocoa mass. Mixing it with finely ground sugar, the shape of the current chocolate bar. That is, chocolate has a structure in which cacao mass fat and finely ground cacao solids, sugar, powdered milk, etc. are dispersed in a continuous phase of added cocoa butter.

  Originally, cocoa butter has been used for the production of chocolate, but it was very expensive and valuable, and its use of substitute fats became widespread in the postwar world. Substitutional fats can be broadly divided into 1) Tempering substitute fats with symmetrical triglyceride structure similar to cocoa butter obtained from monkey fat, shea fat, palm oil, etc. 2) Liquid oils such as soybean and palm olein High trans acid non-tempering type substitute fat obtained by adding and fractionating 3) Non-tempering type substitute of high lauric acid obtained by fractionating and hardening lauric fats such as palm kernel oil and palm oil There are three types of fat, and various improvements have been made (for example, Non-Patent Document 1). However, the properties required for fat substitutes are based on so-called physical properties such as sharp mouth melting, compatibility with cocoa butter, snapping properties, bloom resistance, heat resistance, etc. There was nothing to look back at from a viewpoint.

  Regarding the flavor improvement of chocolates, selection of production area / variety of cocoa beans, adjustment of mixing ratio of cocoa-derived components such as cocoa mass and cocoa butter in chocolate and substitute fat, mixing of milk components such as milk powder and milk fat, Although it is performed by adding a fragrance such as vanillin, it has not been performed for improving the flavor by blending a specific edible oil or fat.

Haradayasu Kida "Oil for Chocolate" (Monthly Food Chemical 2006-9, P76-80)

  It is an object of the present invention to provide highly tasteful chocolates with improved flavor.

  As a result of intensive studies to solve the above problems, the present inventors have at least selected from cottonseed oil, rice oil, corn oil, sesame oil, olive oil, cottonseed oil stearin, rice oil stearin and corn oil stearin. It has been found that highly flavorful chocolates with improved flavor can be obtained by blending one kind of oil and fat and a component derived from cacao beans into chocolates in a certain concentration range, and the present invention has been completed.

That is, 1st invention of this invention contains 3-12 weight% of at least 1 or more types of fats and oils chosen from the rice oil stearin part and the cottonseed oil stearin part , and 9-75 weight% of cocoa bean origin components. It is chocolate characterized by containing.

2nd invention of this invention contains 3-15 weight% of at least 1 or more types of fats and oils chosen from rice oil stearin part and cottonseed oil stearin part , and contains 9-60 weight% of components derived from cocoa beans. It is a soft chocolate characterized by

  According to the present invention, it is possible to provide highly tasteful chocolates with improved flavor.

The chocolates referred to in the present invention are not limited to the rules (fair competition rules regarding the labeling of the chocolate industry) or the provisions of the laws and regulations, but refer to chocolates and processed foods using cocoa butter or vegetable oils and fats. . This includes chocolate and quasi-chocolate according to the fair competition rules regarding the display of the chocolate industry.

Chocolates are classified into dark chocolate that does not contain dairy products, milk chocolate that contains dairy products, and white chocolate that uses only cocoa butter as a cocoa-derived material, depending on the raw materials. The chocolates of the present invention may be any of dark chocolate, milk chocolate, and white chocolate, but dark chocolate and milk chocolate are more preferable, and dark chocolate is most preferable in that a flavor improving effect is easily obtained.

Chocolates are tempering chocolates mainly composed of tempering type fats and oils such as cocoa butter and tempering type cacao substitute fats, and non-tempered types mainly composed of non-tempered type fats and oils such as high trans acid type cacao substitute fats or high lauric acid type cacao substitute fats. Generally, tempering chocolate can be blended with more cocoa bean-derived raw materials than non-tempered chocolate, and the improvement effect of the present invention is easily obtained. The chocolates of the present invention may be either tempering chocolate or non-tempering chocolate, but tempering chocolate is more preferable.

The flavor-enhanced chocolates of the present invention and the flavor-enhancing method thereof will be described in detail below.
First, the chocolates of the present invention will be described.
The chocolate of the present invention is characterized in that it contains at least one type of fat selected from cottonseed oil, rice oil, corn oil, sesame oil, olive oil, cottonseed oil stearin, rice oil stearin or corn oil stearin. It is chocolate to do. By blending at least one oil selected from cottonseed oil, rice oil, corn oil, sesame oil, olive oil, cottonseed oil stearin, rice oil stearin or corn oil stearin, the flavor of chocolate is improved, It becomes possible to improve palatability. When other animal and vegetable oils and fats are blended, the oily feeling (oiliness) of the chocolates is increased, and the effect of improving the flavor and enhancing the palatability is poor.
The chocolates referred to in the present invention include hard chocolates such as chocolate bars and soft chocolates such as chocolate cream, but are not limited thereto.
Hard chocolate is a solid chocolate with a snapping property, and specifically includes plate chocolate, enrobed chocolate, shell chocolate, hollow chocolate, pan work chocolate, and the like.
Soft chocolate is soft chocolate with spread properties, and is used by being applied to, for example, bread. Specifically, chocolate spread, chocolate for filling, chocolate cream and the like can be mentioned. WO-type water-containing chocolate is also within the range of soft chocolate.
In general, hard chocolate can be blended with more cocoa bean-derived raw materials than soft chocolate, and the improvement effect of the present invention is easily obtained. The chocolates of the present invention may be hard chocolate, soft chocolate, or other chocolate, but hard chocolate is more preferable.

Here, the difference between the high trans acid non-tempering type substitute fat conventionally used as a cocoa substitute fat added to chocolate and the fat of the present invention added to chocolate for the purpose of flavor improvement will be described. Non-tempering fat substitutes with high trans acid are mainly obtained by hydrogenating and separating liquid oils such as soybean oil and palm olein, while the fats and oils used in the present invention are cottonseed oil, rice oil, corn oil There is a difference that at least one of olive oil, sesame oil, cottonseed oil stearin, rice oil stearin and corn oil stearin is blended without hydrogenation. High trans acid non-tempering fat substitutes are mainly used as a substitute for cocoa butter, so physical properties similar to cocoa butter (hardness, mouthfeel, etc.) or cocoa butter Although it has better physical properties (heat resistance, etc.), it does not have a function of modifying the flavor of chocolate. Since the fats and oils used in the present invention are used for the purpose of modifying the flavor of chocolate, they have characteristics different from those of high-trans acid non-tempering substitute fats.

The soft chocolate referred to in the present invention can be used as a topping by squeezing as a center cream such as a bakery. Chocolate filling is not defined by physical properties such as hardness, but chocolate used as chocolate filling is generally soft chocolate. Usually, the fats and oils for filling used in soft chocolates such as chocolate cream contain a lot of liquid parts, and liquid oils such as rapeseed oil are slightly hydrogenated, and are often produced by separation in some cases. These filling fats and oils are generally horizontal SFCs (SFC is 20% or less at 15 to 35 ° C.). Since the conventional fats and oils for filling have a characteristic flavor of hydrogenated fats and oils, it is difficult to enhance the flavor of the material.

The cocoa bean-derived component referred to in the present invention refers to the total of cocoa bean-derived raw materials in chocolates, that is, cocoa mass, cocoa butter, and cocoa powder. The flavor-improving effect of blending at least one oil selected from the cottonseed oil, rice oil, corn oil, sesame oil, olive oil, cottonseed oil stearin, rice oil stearin or corn oil stearin of the present invention into chocolate is It is obtained when the cocoa bean-derived component in the chocolates has a certain content or more. The lower limit of the content of the cocoa bean-derived component in the chocolates of the present invention is preferably 9% by weight or more, more preferably 14% by weight or more, and most preferably 19% by weight or more. If the cocoa bean-derived component in the chocolate is less than 9% by weight, the flavor improving effect cannot be obtained. The upper limit of the content of the cocoa bean-derived component in the chocolates of the present invention is preferably 99% by weight or less, more preferably 75% by weight or less, and most preferably 53% by weight or less.

Chocolate in the present invention, except for blending at least one kind of fat selected from cottonseed oil, rice oil, corn oil, olive oil, sesame oil, cottonseed oil stearin, rice oil stearin and corn oil stearin, It can be produced in the same manner as ordinary chocolates. For example, in the case of tempering chocolate, cacao mass, cocoa butter, tempering cacao substitute, sugar, lecithin, flavor, and cottonseed oil, rice oil, corn oil, olive oil, sesame oil, cottonseed oil stearin, rice oil stearin or corn oil stearin Mixing, rolling, and conching at least one type of raw material selected from among the ingredients, preparing chocolate dough, tempering, pouring into a template, cooling and solidifying, and solidifying chocolate from the template It can be taken out and allowed to stand at 20 ° C. for 1 week to obtain chocolate. In addition, commercially available tempering chocolate dough is blended with cotton seed oil, rice oil, corn oil, olive oil, sesame oil, cottonseed oil stearin, rice oil stearin or corn oil stearin, and tempered. After that, the chocolate of the present invention can also be obtained by pouring into a mold and solidifying by cooling. Also, for example, in the case of chocolate cream, cacao mass, filling oil, sugar, lactose, lecithin, fragrance, and cottonseed oil, rice oil, corn oil, olive oil, sesame oil, cottonseed oil stearin, rice oil stearin or corn oil stearin A chocolate cream can be obtained by mixing, rolling and conching at least one raw material such as fats and oils selected from among the above to prepare a chocolate dough, filling the container, and cooling and solidifying. Also, the chocolate cream of the present invention can be obtained by blending at least one oil selected from cottonseed oil, rice oil, corn oil, olive oil and sesame oil into a commercially available non-tempered chocolate dough and cooling and solidifying it. .

The chocolates of the present invention include at least one type of oil and fat selected from cottonseed oil, rice oil, corn oil, olive oil, sesame oil, cottonseed oil stearin, rice oil stearin and corn oil stearin, and components derived from cocoa beans Can be blended with known raw materials used in the production of ordinary chocolates. Specifically, raw materials such as sugar, lactose, powdered milk, milk fat, tempering type cacao substitute fat, filling oil and fat, lecithin, fragrance, emulsifier and the like can be exemplified, but are not limited thereto. Raw materials other than the components derived from at least one oil and cocoa beans selected from cottonseed oil, rice oil, corn oil, olive oil, sesame oil, cottonseed oil stearin, rice oil stearin and stearin oil It may or may not be blended with chocolates, but the blending amount when blending is preferably in the range of 0.1 to 70% by weight, more preferably 10 to 65% by weight, and 15 to 60% by weight. A range is most preferred. If it says according to a raw material, lactose does not need to be contained, but when it contains, the range of 1-30 weight% is preferable. Powdered milk may not be included, but when it is included, the range of 1 to 30% by weight is preferable. The tempering type cacao substitute fat may not be contained, but when it is contained, the range of 1 to 30% by weight is preferable. Oils for filling may not be included, but when included, the range of 1 to 50% by weight is preferable. The emulsifier may not be contained, but when it is contained, the range of 0.1 to 5% by weight is preferable.

Regarding the cottonseed oil, rice oil, and corn oil to be blended in the chocolates of the present invention, it may be so-called white squeezed oil refined by squeezing or squeezing and extracting from seeds or germs, but white squeezed oil is dewaxed (wintering). A liquid oil portion (so-called salad oil) and a solid fat portion (in the present invention, this portion is referred to as a stearin portion) can be suitably used. Wintering refers to a process of obtaining a salad oil in a liquid part and a stearin part in a solid part by filtering the oil and fat after cooling to 5 to 8 ° C. and allowing to stand for 30 to 40 hours. In the present invention, in particular, when a stearin part is used, the oily feeling (oiliness) can be reduced and the effect of improving the flavor is enhanced, which is preferable. Of the stearin parts, a cottonseed oil stearin part is particularly preferred. The cottonseed oil stearin part used in the present invention preferably has an iodine value of 70 to 95, more preferably 80 to 90. The rice oil stearin part used in the present invention preferably has an iodine value of 55-80, more preferably 65-75. The corn oil stearin part used in the present invention preferably has an iodine value of 80 to 105, more preferably 90 to 100.

The iodine value referred to in the present invention is the number of grams of iodine added to 100 g of fats and oils. Oils and fats with a higher iodine value have more unsaturated bonds in the constituent fatty acids.
<Method for measuring iodine value>
It was measured by the Wiis method in accordance with the standard fat and oil analysis test method (2.3.4.1-1996).

  The blended amount of chocolate is mixed with at least one oil selected from cottonseed oil, rice oil, corn oil and sesame oil, and the compounded amount is refined by ordinary refining treatment (deoxidation, decolorization and deodorization). When oil is used, it is preferably 1% by weight or more, more preferably 2% by weight or more, and most preferably 3% by weight or more. If the blending amount is less than the specified amount, the flavor improving effect cannot be obtained. The upper limit of the amount of blending chocolate with at least one refined oil selected from cottonseed oil, rice oil, corn oil, and sesame oil is within a range that does not impair the physical properties required for the target chocolates. As long as it is a range in which a flavor improving effect can be obtained as compared with rapeseed oil or the like, it is preferably 12% by weight or less, and most preferably 10% by weight or less in the case of hard chocolate. . In the case of soft chocolate, it is preferably 23% by weight or less, more preferably 20% by weight or less, further preferably 15% by weight or less, and most preferably 12% by weight or less.

Further, the amount of olive oil blended with chocolate is preferably 0.3% by weight or more, and more preferably 0.5% by weight or more. When the blending amount is less than the specified amount, the flavor improving effect by olive oil cannot be obtained. Further, regarding the upper limit of the blending amount, it is not particularly limited as long as the effect of improving the flavor is obtained in a range that does not impair the physical properties required for the target chocolates, but is preferably 12% by weight or less, It is more preferably 10% by weight or less, and further preferably 5% or less. When the amount is too large, the olive oil flavor is too much on the front and the improvement effect is poor.

As for the olive oil blended in the chocolates of the present invention, refined olive oil obtained by squeezing olive pulp may be used, but the squeezed product is centrifuged or allowed to stand to remove wrinkles. Pure virgin olive oil or pure olive oil obtained by mixing virgin olive oil and refined olive oil is more preferable in terms of a flavor improving effect. In particular, among virgin olive oils, extra virgin olive oil (acidity of 0.8% or less), which is a high-class product further subdivided from sensory tests and differences in acidity, is most preferable.

The sesame oil blended in the chocolates according to the present invention can be used regardless of whether it is refined or non-refined. Among them, the refined sesame oil obtained by refining the fat obtained by squeezing the flavored sesame seed without roasting (Bold white sesame oil) is preferable in terms of the effect of improving the flavor.

At least one type of fat selected from cottonseed oil, rice oil, corn oil, olive oil, and sesame oil to be blended with the chocolates of the present invention is used alone or in combination for blending, fractionation (including wintering) or transesterification. However, it is preferable that the curing process (hydrogenation process) is not performed. Oils and fats that have been cured (hydrogenated) are not preferred because they are imparted with a unique flavor and inhibit the flavor-enhancing effect of chocolates. 3% or less is preferable and 1% or less is the most preferable as for the compounding quantity of the hardened fats and oils in chocolate in this invention. When the amount of the hardened fat in the chocolate is more than 3%, the flavor of the hardened oil is imparted and the flavor improving effect of the chocolate is inhibited, which is not preferable.

EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated in more detail, this invention is not restrict | limited at all to these.

In the following, “%” means wt% unless otherwise specified.
In the following examples, rapeseed oil is “Nisshin Canola Oil” manufactured by Nisshin Oillio Group, soybean oil is “Nisshin Soy Salad Oil (S)” manufactured by Nisshin Oillio Group, and cottonseed salad oil is Nisshin Oilio. “Nisshin Salad Oil Cream” manufactured by Group Co., Ltd., cottonseed oil stearin is manufactured in-house by Nisshin Oillio Group Co., Ltd. (iodine value 88, wintering condition: 5 ° C., 33 hours), and corn salad oil is manufactured by Nisshin Oilio Group "Nisshin Corn Oil", corn oil stearin is made in-house by Nisshin Oillio Group Co., Ltd. (iodine value 96, wintering condition: 5 ° C, 35 hours), rice salad oil is made by Nisshin Oilio Group Co., Ltd. "Oil" and rice oil stearin are manufactured by Nisshin Oillio Group, Inc. (iodine value 71, wintering condition: 5 ° C, 35:00) ), Refined sesame oil is “Nisshin Tashiro Sesame Oil”, olive oil is “Bosco Extra Virgin Olive Oil” manufactured by Nisshin Oillio Group, and cottonseed hardened oil is “Cotton Seed Hardened Oil” manufactured by Nisshin Oilio Group Co., Ltd. ( A melting point of 36 ° C. and an iodine value of 65) were used.
In the production of chocolate, cacao mass is “Cacao mass” made by Meiji Seika, cocoa butter is “cocoa butter” made by Daito cacao, cocoa powder is “VAN HOUTEN COCOA” made by VAN HOUTEN, and sugar is “Whole Sugar”, Aikoku Sangyo Co., Ltd. Whole milk powder is made by Takanashi Dairy Co., Ltd. “whole milk powder”, lactose is made by LEPRINO FOODS “LACTOSE”, tempering type cacao substitute fat is made by ISF “CHOCOMATE 3100”, filling oil is made by Nisshin Oillio Group “Royal Short L MF”, lecithin Is “Lecithin DX” manufactured by Nisshin Oilio Group, and “Vanilla flavor” manufactured by Givaudan is used as the fragrance.
Examples 1 to 5, 7, 12, 17 to 23, and 30 to 36 are reference examples.

[Test Example 1]
The oily composition having the composition shown in Table 1 was mixed, rolled, and conched by a conventional method for producing chocolate to prepare a melted dough, tempered, poured into a template, and solidified by cooling. The solidified chocolate was taken out from the template and allowed to stand at 20 ° C. for 1 week to obtain each test plate chocolate. As test fats and oils in Table 1, Example 1 is cottonseed salad oil, Example 2 is corn salad oil, Example 3 is rice salad oil, Example 4 is refined sesame oil, Example 5 is olive oil, Comparative Example 1 is rapeseed salad oil, Comparative Example 2 used soybean salad oil. The cocoa bean-derived component in Table 1 represents the total of the cocoa-derived materials being blended, that is, cocoa mass, cocoa butter, and cocoa powder. In addition, what made all the test oil and fat part cocoa butter was prepared as the flavor standard product 1.

  The chocolate obtained from Examples 1-5 and Comparative Examples 1 and 2 was subjected to sensory evaluation with five expert panelists. The sensory evaluation was performed by comparing Examples 1 to 5 and Comparative Examples 1 and 2 with the standard, using the flavor standard product 1 as a reference, and the number of panelists felt strong (high) for each item was tabulated. In the evaluation of palatability, when the number of panelists judged to have high palatability was 2 or more, it was determined that there was a flavor improvement effect. The results of sensory evaluation are shown in Table 2.

  Many of the panelists who answered that the chocolates of Examples 1 to 5 blended with cottonseed salad oil, corn salad oil, rice salad oil, refined sesame oil, and olive oil were higher in palatability than Comparative Examples 1 and 2, with an unprecedented flavor. There was an improvement effect. In Comparative Examples 1 and 2 using rapeseed salad oil and soybean salad oil, the effect of improving the flavor was poor and the oily feeling was strong.

[Test Example 2]
In the same composition as in Test Example 1, as test oil, Example 6 uses a cottonseed oil stearin part, Example 7 uses a corn oil stearin part, and Example 8 uses a rice oil stearin part. A plate chocolate of flavor standard product 1 was produced. The chocolate obtained in Examples 1 to 3 and Examples 6 to 8 was subjected to sensory evaluation in the same manner as in Test Example 1 with the flavor standard product 1 as a reference. The results are shown in Table 3.

  Examples 1 to 3 using cottonseed salad oil, corn salad oil, and rice salad oil, and Examples 6 to 8 using cottonseed oil stearin, corn oil stearin, and rice oil stearin, respectively, are preferred compared to flavor standard product 1. There were many panels that replied that the nature was high. What used the stearin part of Examples 6-8 had much less oiliness compared with each salad oil corresponding to Examples 1-3, and had the further preferable improvement effect. Among the stearin parts, the improvement effect of cotton seed oil stearin part and rice oil stearin part was most excellent.

[Test Example 3]
The composition shown in Table 4 is Comparative Example 3 and Flavor Standard 2; the composition shown in Table 5 is Example 9 and Flavor Standard 3; the composition shown in Table 6 is Example 10 and Flavor Standard 4 and the composition shown in Table 7 The plate chocolate of Example 11 and the flavor standard product 5 was manufactured. Comparative Example 3 was compared to Flavor Standard 2; Example 9 was compared to Flavor Standard 3; Example 10 was compared to Flavor Standard 4 and Example 11 was compared to Flavor Standard 5; The number of panelists judged to have high taste preference was collected. The evaluation results are shown in Table 8.

Since there are many panelists that have higher palatability compared to the corresponding standard flavors in the blends of 30%, 20%, and 10% of cacao bean-derived components in chocolate, an effect of improving flavor was recognized. . The flavor improvement effect was not recognized from the fact that the number of panelists that had higher palatability compared to the standard flavor product was 0 when the cacao bean-derived component in the chocolate was 5%. Among the 10%, 20%, and 30% components of cocoa beans in chocolate, 20% and 30% were particularly effective in improving the flavor.

[Test Example 4]
Based on the formulation shown in Table 9, a portion of the tempering type cacao substitute fat was replaced with cottonseed oil stearin or olive oil to produce a plate chocolate (Examples 12 to 22, Comparative Examples 4 and 5). A product with a substitution rate of 0% was produced as a flavor standard product 6. The sensory evaluation was performed by five expert panelists based on the flavor standard product 6 for the plate chocolate of each substitution rate, and the number of panelists judged to have high flavor preference was tabulated. The results of evaluation are shown in Table 10 (replaced with cottonseed oil stearin) and Table 11 (replaced with olive oil). When the substitution rate was 13% or more, it was difficult to produce due to problems with physical properties (molding in a chocolate bar shape was difficult).

Since the number of panelists that the preference for the chocolate with a substitution rate of 1% in the cottonseed oil stearin portion was 2 compared to the flavor standard product 6 was 2, the palatability was improved. Since most panelists answered that the 3%, 5%, 7% and 10% substitution rate of the cottonseed oil stearin part was higher than the taste standard product 6, the palatability was remarkably improved. In the case of a cottonseed oil stearin part which is a refined oil, the preference increased as the substitution rate increased.

  Chocolate with an olive oil replacement rate of 0.1% did not show an effect of improving palatability. The chocolate with olive oil substitution rates of 0.5%, 1%, 3% and 5% remarkably improved palatability, since most panelists answered that the palatability was higher than the flavor standard. When the replacement rate of olive oil was 7% and 10%, an effect of improving palatability was recognized. In the case of virgin olive oil, which is a non-refined oil, if the replacement rate is too high, the effect of improving the palatability tends to be slightly reduced (the olive flavor is slightly raised on the front).

[Test Example 5]
The composition shown in Table 12 was used as the basic composition, and a portion of the filling fat was replaced with cottonseed oil stearin or olive oil to produce soft chocolate (Examples 23 to 36, Comparative Examples 6 to 9). As a comparative control, soft chocolate in which filling oil and fat were replaced with rapeseed oil at the same substitution rate was used as a flavor standard product 7 at each substitution rate (prepared to match the physical properties of soft chocolate with rapeseed oil 7) ). The sensory evaluation was performed by five expert panelists based on the flavor standard products 7 corresponding to the soft chocolates of each replacement rate, and the number of panelists judged to have high flavor preference was tabulated. The results of the evaluation are shown in Table 13 (replaced with cottonseed oil stearin) and Table 14 (replaced with olive oil).

When the substitution rate of the cottonseed oil stearin part was 3%, 5%, 7%, 10%, 13%, and 15%, the effect of improving palatability was remarkably recognized. When the blending amount of the cottonseed oil stearin part was 1% and 20%, an effect of improving palatability was recognized. In the case of the cottonseed oil stearin part, which is a refined oil, the effect of improving the palatability was hardly recognized when the blending amount was 0.5% or 25%.

When the replacement ratio of olive oil was 0.1%, the effect of improving palatability was hardly recognized. When the replacement ratio of olive oil was 0.5%, 1%, 3%, and 5%, the effect of improving palatability was noticeable. When the replacement rate of olive oil was 7% and 10%, an effect of improving palatability was recognized. When the replacement rate of olive oil was 15%, the effect of improving palatability was hardly recognized. In the case of virgin olive oil, which is an unrefined oil, an improvement effect was not seen when the substitution rate was 0.1%, and a preference improvement effect tended to fall (deep) at 15%.

[Test Example 6]
About Example 6 in which 5% cottonseed oil stearin was added as a test fat and oil in the same composition as in Test Example 1 and Comparative Example 10 in which 5% cottonseed hardened oil was added instead of 5% cottonseed oil stearin in Example 6 A plate chocolate was produced in the same manner as in Test Example 1. Sensory evaluation was performed by five expert panelists based on the flavor standard product 1 of Test Example 1, and the number of panelists judged to have high flavor preference was tabulated. Table 15 shows the evaluation results.

In Comparative Example 10, the hydrogenated odor peculiar to hydrogenated fats and oils was strong, and the result that the flavor of chocolate was impaired was obtained. It is preferable not to use hydrogenated oil (hydrogenated oil).

Claims (2)

A chocolate comprising 3 to 12% by weight of at least one oil selected from a rice oil stearin part and a cottonseed oil stearin part and 9 to 75% by weight of a cacao bean-derived component. A soft chocolate comprising 3 to 15% by weight of at least one oil selected from a rice oil stearin part and a cottonseed oil stearin part and 9 to 60% by weight of a cacao bean-derived component.