JP5493862B2 - Chocolate additive and method for producing the same - Google Patents

Description

The present invention relates to a chocolate additive having a tempering promoting effect and a fat bloom suppressing effect, which can be produced by a simpler method than a conventional production method, and a production method thereof.

In general, in the production of so-called tempering type chocolate using hard butter used in place of cocoa butter or cocoa butter, the fats and oils such as cocoa butter in chocolate are transferred to a stable crystal form and solidified by tempering treatment. If the tempering is insufficient, a whitening phenomenon of the chocolate surface called fat bloom occurs during storage, and the texture such as melting of the mouth of the chocolate and smoothness are remarkably impaired.

Therefore, in the industrial production of chocolate, the tempering process in which the melted chocolate must be cooled and then reheated (reheated) is a very complicated process, so the tempering is insufficient and the chocolate product after production However, when an extreme temperature change occurs in the distribution and storage stages, fat blooms often occur and the commercial value is significantly impaired.

Furthermore, when chocolate is exposed to a high temperature exceeding body temperature for a certain period of time, it is difficult to prevent the occurrence of fat bloom no matter how good the tempering treatment is performed.

Therefore, conventionally, as a chocolate manufacturing method in which such a complicated tempering process is omitted or simplified, finely pulverized chocolate powder, cocoa butter powder, or fat powder having a specific triglyceride composition is melted. There is a method of adding and mixing to the chocolate composition. Such a chocolate production method is usually called a seeding method, and in recent years, a method of adding a specific glyceride composition similar to the triglyceride composition of cocoa butter has been developed. As a method for preventing fat bloom when exposed to a high temperature near body temperature for a certain period of time, a method using a chocolate additive of powdery particles has also been proposed. (Patent Documents 1 to 3)

However, these powdery chocolate additives have a low apparent specific gravity, and unless sufficient agitation is performed, the chocolate additive may not be uniformly dispersed in the viscous chocolate, resulting in insufficient tempering. There was room for improvement.

As a method for improving this problem, a liquid oil-based chocolate additive that can be easily dispersed when added to chocolate has been proposed (Patent Document 4), but in the case of a liquid oil-based chocolate additive In the production process, it is not easy to uniformly disperse the fat crystals in the liquid oil, and there is a problem in the production efficiency of the chocolate additive.

In addition, in order for the chocolate additive to exhibit the tempering promoting function, it is necessary that the fat and oil crystals are present in the chocolate additive in a state of being transferred to a stable crystal. In the production method, a step of preparing a fat crystal powder that has been transferred to a stable type in advance is required.

In order to transfer the fat and oil crystals to a stable type, a step of transferring the fat and oil crystals over a long time at a temperature slightly lower than the melting point of the stable type crystals is essential. In particular, when the fatty acid constituting the fat contains a long-chain saturated fatty acid having 20 or more carbon atoms, the tendency is remarkable, and in order to obtain a stable crystal, a high-temperature and long-time crystal transition step is required, resulting in a production cost. Has brought rise.

As a method for promoting the stabilization of fat and oil crystals, a method for obtaining fine and stable crystals in a short time by rapidly pressing up to 10 to 50 MPa at a pressing speed of 5 MPa / second or more immediately before crystallization of fats and oils (patent) Reference 5) and a method of accelerating or stabilizing oil and fat crystallization by performing pulsed magnetic field treatment in the oil and fat crystallization process (Patent Document 6) have been proposed. This requires an apparatus that performs a stable pulse magnetic field, which is not preferable in terms of economy and safety.

Japanese Patent Publication No. 4-58941 Japanese Examined Patent Publication No. 6-95879 Japanese Examined Patent Publication No. 7-108185 Japanese Patent No. 2733286 JP 2001-321080 A JP 2005-31416 A

Thus, in order to obtain the stable crystals of fats and oils necessary for chocolate additives, it is necessary to use a long-time crystal transition process by temperature control and special equipment, simplifying the stable crystal transition process Therefore, it has been desired to reduce the manufacturing cost.

As a result of intensive studies to solve the above problems, the present inventors have found that SUS-type triglycerides (S is a saturated fatty acid residue having 16 to 24 carbon atoms, U is an unsaturated fatty acid residue having 18 or more carbon atoms). By blending fats and oils containing saturated fatty acids having 4 to 12 carbon atoms, the inventors have found that the transition to stable crystals can be completed in a short time at room temperature, and have completed the present invention.

That is, the first of the present invention is an oil (oil A) containing 50% by weight or more of a saturated fatty acid having 4 to 12 carbon atoms and an SUS triglyceride (S is a saturated fatty acid residue having 16 to 24 carbon atoms, U is a carbon number. It is a chocolate additive containing 18 or more unsaturated fatty acid residues). The second is the chocolate additive as described in the first item, wherein the SUS type triglyceride is 1,3-dibenoyl-2-oleyl glyceride. 3rd is a chocolate additive of 1st description whose fats and oils are fats and oils containing 75 weight% or more of C4-C12 saturated fatty acids. 4th is a chocolate additive of the 3rd description whose fats and oils are fats and oils containing 75 weight% or more of C4-C10 saturated fatty acids. The fifth is the chocolate additive according to the fourth, wherein the fat A is a trisaturated glyceride composed of a saturated fatty acid having 4 to 10 carbon atoms. Sixth is the chocolate additive according to the first aspect, wherein (fat A) / (SUS type triglyceride) is 0.2 to 3 by weight ratio. 7th is the manufacturing method of the chocolate additive in any one of the 1st-6th characterized by melt-mixing fats and oils A and SUS type | mold triglyceride, and making it crystallize. Eighth is a method for producing chocolate, wherein the chocolate additive according to any one of the first to sixth is added during the cooling process of the chocolate dough.

The chocolate additive in the present invention does not require a step of separately preparing and adding a stable crystal powder of oils and fats, which was essential for conventional chocolate additives, and is essential for transferring conventional fats and oils to stable crystals. Since there is no need for a high-temperature and long-time crystal transition step, the transition to a stable crystal can be completed at room temperature and in a short time, which greatly contributes to shortening the manufacturing process and reducing manufacturing costs. Furthermore, since the obtained chocolate additive is paste-like, the dispersibility to chocolate is good and the tempering work can be made more efficient.

Hereinafter, the present invention will be described in more detail.

The SUS-type triglyceride contained in the chocolate additive in the present invention is that S is a saturated fatty acid residue having 16 to 24 carbon atoms, and U is a 1,3-di-saturated residue consisting of an unsaturated fatty acid residue having 18 or more carbon atoms. 2- represents an unsaturated glyceride, and the saturated fatty acid S includes palmitic acid, stearic acid, arachidic acid, behenic acid, etc., and the unsaturated fatty acid U includes oleic acid, linoleic acid, etc. As SUS type triglyceride containing the fatty acid, cocoa butter containing 1,3-distearoyl-2-oleyl glyceride, 1-stearoyl-2-oleyl-3-palmitoyl glyceride, 1,3-dipalmitoyl-2-oleyl glyceride, Examples include cocoa butter substitute fat and cocoa butter modified fat.

The chocolate additive in the present invention is expected to have a function to return to glossy chocolate after being exposed to a high temperature exceeding the body temperature because of its ability to withstand a relatively high temperature bloom as a fat bloom suppressing effect. More preferably, the SUS type triglyceride is 1,3-dibehenoyl-2-oleyl glyceride.

The chocolate additive in the present invention shortens the transition of SUS triglycerides to stable crystals by mixing fat (oil A) containing 50% by weight or more of saturated fatty acids having 4 to 12 carbon atoms with the SUS triglyceride. SUS-type triglycerides for fats and oils containing less than 50% by weight of saturated fatty acids having less than 4 carbon atoms, saturated fatty acids having more than 12 carbon atoms, or saturated fatty acids having 4 to 12 carbon atoms. The effect of promoting the transition to a stable crystal cannot be obtained. Examples of oils and fats containing 50% by weight or more of saturated fatty acids having 4 to 12 carbon atoms include lauric acid such as palm kernel oil, coconut oil and milk fat, and fractionated soft parts of fats and oils containing medium and short chain fatty acids.

Moreover, the fats and oils A contained in the chocolate additive in the present invention are fats and oils containing 75 wt% or more of saturated fatty acids having 4 to 12 carbon atoms, and further fats and oils containing 75 wt% or more of saturated fatty acids having 4 to 10 carbon atoms. It is preferable. As fats and oils containing 75 wt% or more of saturated fatty acids having 4 to 12 carbon atoms, fractionated soft parts of fats and oils containing lauric acids such as palm kernel oil, coconut oil and milk fat, and medium and short chain fatty acids, or carbon numbers of 4 to 10 Metal transesterification oil, enzyme transesterification oil, etc. of at least 1 sort of trisaturated glyceride which consists of these saturated fatty acids, and liquid fats and oils are mentioned.

Further, the fat A contained in the chocolate additive in the present invention is most preferably a trisaturated glyceride composed of a saturated fatty acid having 4 to 10 carbon atoms, thereby further shortening the transition of SUS type triglycerides to stable crystals. It becomes possible to make it.

Furthermore, as for the chocolate additive in this invention, it is preferable that (oil fat A) / (SUS type triglyceride) exists in the range of 0.2-3 by weight ratio, More preferably, it is 0.3-2. If the weight ratio of the fat A to the SUS type triglyceride is too low, the stabilization promoting effect is weak, and if it is too high, it is necessary to extremely increase the amount of the chocolate additive of the present invention to exert the seed function, As a result, the chocolate oil content becomes high and the hardness of the chocolate is lowered, which is not preferable.

The chocolate additive in the present invention can arbitrarily adjust the physical properties of the chocolate additive by blending any of the above SUS type triglycerides and fats and oils A, but the fats and oils are liquid oils. Preferably, sunflower oil, rapeseed oil, soybean oil, rice bran oil, and mixed oils thereof, metal transesterified oil, enzyme transesterified oil, and the like can be exemplified, and these liquid oil and metal transesterified oil of fat A, Enzyme transesterified oil may be blended with SUS-type triglycerides.

The manufacturing method of the chocolate additive in this invention fills the container of the fats and oils A containing 50 weight% or more of SUS type triglycerides and a C4-C12 saturated fatty acid in a molten state (for example, pillow wrapping), The additive can be obtained by cooling to a temperature near room temperature to precipitate oil and fat crystals and transferring the crystals of SUS triglyceride to a stable type. In order to make it transfer to a stable type, it can be transferred even if it is stored for several days in a temperature range around 20 ° C. where the chocolate additive is not completely solidified, but it is 25-50 ° C., more preferably 30 ° C. By controlling the temperature to ˜40 ° C., the transition to the stable type can be further promoted, which is preferable. At that time, the temperature adjustment time at 25 to 50 ° C. may be about 24 hours, which greatly shortens and simplifies the crystal transition process compared with the temperature and time conventionally required for the transition to the stable type. It is possible.

The stable crystal of the SUS type triglyceride as the chocolate additive in the present invention is a crystal type in which four or more short face interval (side surface interval) peaks appear in the X-ray diffraction spectrum. L. Wille and E.W. S. The method Luton names for the crystalline form of cocoa butter [J. A. O. C. S. , 43, 491-496 (1966)], a stable crystal form of V type or higher, and T. Koyano et al. Uses a stable crystal form of β2 or higher, which is used for crystal forms of 1,3-distearoyl-2-oleylglyceride and 1,3-dipalmitoyl-2-oleylglyceride [J. O. C. S. , 66, no 5, 664-674 (1989)].

The chocolate additive of the present invention obtained by the above production method is in a paste form, so that it is easily and uniformly dispersed when added to viscous chocolate as compared with a conventional powdered chocolate additive. It is also possible to improve the efficiency of the tempering work in the chocolate manufacturing process.

The chocolate additive in the present invention is preferably applicable to so-called tempering chocolates using cocoa butter or hard butter used in place of cocoa butter as a raw material fat of chocolate, and the chocolate of the present invention to chocolates The addition amount of the additive is preferably 0.1 to 10% by weight. Moreover, as a method for adding the chocolate additive of the present invention to chocolates, it is preferable to add at a product temperature of 27 to 37 ° C. in the chocolate dough cooling step, and after the addition, the chocolate dough is molded or reheated without reheating. Can be enrobed. Such a method of use can be carried out according to a method called a conventional seeding method.

Examples of the present invention will be described below to explain the present invention in more detail. In the examples, “%” and “part” mean weight basis.

(Preparation of fat containing 1,3-distearoyl-2-oleylglyceride)
Using oleic acid ethyl ester and high oleic sunflower oil, transesterification was carried out by a known method with an enzyme agent having 1-, 3-position selectivity, and a high melting point fraction was fractionated by solvent fractionation. . This fraction contained 64.5% of 1,3-distearoyl-2-oleyl glyceride (StOSt), and the total of SUS type triglycerides was 85.2%. This was designated as StOSt fat.

(Preparation of fat containing 1,3-dibehenoyl-2-oleylglyceride)
Saturated fatty acid ester rich in 20 to 24 carbon atoms obtained by transesterification with fatty acid obtained by hydrolyzing extremely hardened oil of high erucic acid rapeseed oil or its lower alcohol ester, and further by rectification Using oleic sunflower oil, a transesterification reaction was performed by a known method using an enzyme agent having 1- and 3-position selectivity, and a high melting point fraction was further fractionated by solvent fractionation. This fraction contained 68.0% 1,3-dibehenoyl-2-oleyl glyceride (BOB), and the total of SUS type triglycerides was 84.4%. This was designated as BOB fat.

Example 1
Refined palm core fraction soft part as fat and oil A (fatty acid composition: carbon number 6 content 1.1%, carbon number 8 content 9.5%, carbon number 10 content 4.6%, carbon number 12 content 38.4%, carbon number 14 Content 10.1% carbon number 16 content 7.7% carbon number 18 content 2.1% carbon number 18: 1 content 23.1% carbon number 18: 2 content 3.4%) and 50 parts BOB fat Mixing was performed in a molten state, and after complete melting and mixing at 70 ° C., the product was cooled in a water bath at a water temperature of 15 ° C. until the product temperature of the oil and fat was 32 ° C. to precipitate crystals. This was filled into a pillow, stored at 20 ° C. for 24 hours, and then allowed to stand at 40 ° C. for 24 hours. As a result of measuring the X-ray diffraction of this chocolate additive, it was transferred to stable β2. 3 parts of this chocolate additive having a product temperature of 40 ° C. was added to 97 parts of chocolate kept at 33 ° C. after complete melting, mixed, poured into a mold without reheating, solidified by cooling at 5 ° C. for 30 minutes, and demolded. There was no bloom and the seed function was good. The chocolate additive having a product temperature of 40 ° C. was pasty and could be easily mixed and dispersed in chocolate.

(Example 2)
50 parts of the purified palm core fractionation soft part of Example 1 and 50 parts of “Scoray 8” (manufactured by Nisshin Oilio Group, fatty acid composition: carbon number 8 content 99.9%, carbon number 10 content 0.1%) The oil and fat obtained by decolorization and deodorization after performing metal transesterification using sodium methylate by a conventional method was designated as fat and oil A. The fat and oil A had a saturated fatty acid content of 4 to 12 carbon atoms of 76.8%. 50 parts of this fat and oil and 50 parts of BOB fat were mixed in a molten state, and after complete melting and mixing at 70 ° C., cooling was performed until the product temperature of the fat was 32 ° C. in a water bath at a water temperature of 15 ° C. to precipitate crystals. . This was filled into a pillow, stored at 20 ° C. for 24 hours, and then allowed to stand at 40 ° C. for 24 hours. As a result of measuring the X-ray diffraction of this chocolate additive, it was transferred to stable β2. 3 parts of this chocolate additive having a product temperature of 40 ° C. was added to 97 parts of chocolate kept at 33 ° C. after complete melting, mixed, poured into a mold without reheating, solidified by cooling at 5 ° C. for 30 minutes, and demolded. There was no bloom and the seed function was good. The chocolate additive having a product temperature of 40 ° C. was pasty and could be easily mixed and dispersed in chocolate.

(Example 3)
80 parts of “Skoray 8” used in Example 2 and high oleic sunflower oil (fatty acid composition: carbon number 16 content 3.8% carbon number 18 content 4.2% carbon number 20 content 0.5% carbon number 18: 1 content 79.7% carbon number 18: 2 content 10.4% carbon number 18: 3 content 0.4% carbon number 22: 1 content 1.0%) 20 parts are mixed and sodium methylate is added by a conventional method. After the transesterification was performed, the oil and fat obtained by decolorization and deodorization was designated as oil A. The content of saturated fatty acids having 4 to 10 carbon atoms of the fat A was 79.9%. 50 parts of this fat and oil and 50 parts of BOB fat were mixed in a molten state, and after complete melting and mixing at 70 ° C., cooling was performed until the product temperature of the fat was 32 ° C. in a water bath at a water temperature of 15 ° C. to precipitate crystals. . This was filled into a pillow, stored at 20 ° C. for 24 hours, and then allowed to stand at 40 ° C. for 24 hours. As a result of measuring the X-ray diffraction of this chocolate additive, it was transferred to stable β2. 3 parts of this chocolate additive having a product temperature of 40 ° C. was added to 97 parts of chocolate kept at 33 ° C. after complete melting, mixed, poured into a mold without reheating, solidified by cooling at 5 ° C. for 30 minutes, and demolded. There was no bloom and the seed function was good. The chocolate additive having a product temperature of 40 ° C. was pasty and could be easily mixed and dispersed in chocolate.

(Example 4)
25 parts of “Skoray 8” used in Example 2 as fats and oils A, 50 parts of BOB fats and 25 parts of StOSt fats were mixed in a molten state, and after complete melting and mixing at 70 ° C., the fats and oils were mixed in a water bath at a water temperature of 15 ° C. Crystals were precipitated by cooling until the product temperature reached 32 ° C. This was filled into a pillow, stored at 20 ° C. for 24 hours, and then allowed to stand at 40 ° C. for 24 hours. As a result of measuring the X-ray diffraction of this chocolate additive, it was transferred to stable β2. 3 parts of this chocolate additive having a product temperature of 40 ° C. was added to 97 parts of chocolate kept at 33 ° C. after complete melting, mixed, poured into a mold without reheating, solidified by cooling at 5 ° C. for 30 minutes, and demolded. There was no bloom and the seed function was good. The chocolate additive having a product temperature of 40 ° C. was pasty and could be easily mixed and dispersed in chocolate.

(Example 5)
Fat and oil A as MCT-B (Fuji Oil Co., Ltd., fatty acid composition: carbon number 8 content 55.1%, carbon number 10 content 44.2%, carbon number 14 content 0.7%) and BOB fat 75 Parts were mixed in a molten state, and after complete melting and mixing at 70 ° C., cooling was performed until the product temperature of the oil and fat reached 38 ° C. in a water bath having a water temperature of 15 ° C. to precipitate crystals. This was filled into a pillow, stored at 20 ° C. for 24 hours, and then allowed to stand at 45 ° C. for 24 hours. As a result of measuring the X-ray diffraction of this chocolate additive, it was transferred to stable β2. 3 parts of this chocolate additive having a temperature of 45 ° C was added to 97 parts of chocolate kept at 33 ° C after complete melting, mixed, poured into a mold without reheating, solidified by cooling at 5 ° C for 30 minutes, and demolded. There was no bloom and the seed function was good. The chocolate additive having a product temperature of 45 ° C. was pasty and could be easily mixed and dispersed in chocolate.

(Example 6)
As oil / fat A, 25 parts of “Skoray 8”, 50 parts of BOB fat and 25 parts of high oleic sunflower oil used in Example 3 were mixed in a melted state, completely melted at 70 ° C., and a water bath at a water temperature of 15 ° C. The crystals were precipitated by cooling until the product temperature of the oil and fat reached 33 ° C. This was filled into a pillow, stored at 20 ° C. for 24 hours, and then allowed to stand at 40 ° C. for 24 hours. As a result of measuring the X-ray diffraction of this chocolate additive, it was transferred to stable β2. 3 parts of this chocolate additive having a product temperature of 40 ° C. was added to 97 parts of chocolate kept at 33 ° C. after complete melting, mixed, poured into a mold without reheating, solidified by cooling at 5 ° C. for 30 minutes, and demolded. There was no bloom and the seed function was good. The chocolate additive having a product temperature of 40 ° C. was pasty and could be easily mixed and dispersed in chocolate.

(Example 7)
50 parts of MCT-B and 50 parts of BOB fat are mixed in a melted state as fat and oil A. After complete melt mixing at 70 ° C, the crystals are cooled in a water bath at a water temperature of 15 ° C until the product temperature of the fat and oil reaches 33 ° C. Precipitated. This was filled into a pillow, stored at 20 ° C. for 24 hours, and then allowed to stand at 40 ° C. for 24 hours. As a result of measuring the X-ray diffraction of this chocolate additive, it was transferred to stable β2. 3 parts of this chocolate additive having a product temperature of 40 ° C. was added to 97 parts of chocolate kept at 33 ° C. after complete melting, mixed, poured into a mold without reheating, solidified by cooling at 5 ° C. for 30 minutes, and demolded. There was no bloom and the seed function was good. The chocolate additive having a product temperature of 40 ° C. was pasty and could be easily mixed and dispersed in chocolate.

(Example 8)
As fat and oil A, 50 parts of “Skolay 8” and 50 parts of BOB fat are mixed in a melted state. Crystals were precipitated. This was filled into a pillow, stored at 20 ° C. for 24 hours, and then allowed to stand at 40 ° C. for 24 hours. As a result of measuring the X-ray diffraction of this chocolate additive, it was transferred to stable β2. 3 parts of this chocolate additive having a temperature of 40 ° C. was added to 97 parts of chocolate kept at 33 ° C. after complete melting, mixed, poured into a mold without reheating, solidified by cooling at 5 ° C. for 30 minutes, and demolded. There was no bloom and the seed function was good. The chocolate additive having a product temperature of 40 ° C. was pasty and could be easily mixed and dispersed in chocolate.

Example 9
As fat / oil A, 50 parts of tributyrin (manufactured by Sigma-Aldrich, fatty acid composition: carbon number 4 content 100%) and 50 parts of BOB fat were mixed in a melted state, completely melted and mixed at 70 ° C., and then in a water bath at 15 ° C. The oil and fat were cooled until the product temperature reached 36 ° C. to precipitate crystals. This was filled into a pillow, stored at 20 ° C. for 24 hours, and then allowed to stand at 40 ° C. for 24 hours. As a result of measuring the X-ray diffraction of this chocolate additive, it was transferred to stable β2. 3 parts of this chocolate additive having a product temperature of 40 ° C. was added to 97 parts of chocolate kept at 33 ° C. after complete melting, mixed, poured into a mold without reheating, solidified by cooling at 5 ° C. for 30 minutes, and demolded. There was no bloom and the seed function was good. The chocolate additive having a product temperature of 40 ° C. was pasty and could be easily mixed and dispersed in chocolate.

(Example 10)
65 parts of MCT-B and 35 parts of BOB fat are mixed in a melted state as fat and oil A. After complete melt mixing at 70 ° C, the crystals are cooled in a water bath at a water temperature of 15 ° C until the product temperature of the fat and oil reaches 31 ° C. Precipitated. This was filled into a pillow, stored at 20 ° C. for 24 hours, and then allowed to stand at 40 ° C. for 24 hours. As a result of measuring the X-ray diffraction of this chocolate additive, it was transferred to stable β2. 3 parts of this chocolate additive having a product temperature of 40 ° C. was added to 97 parts of chocolate kept at 33 ° C. after complete melting, mixed, poured into a mold without reheating, solidified by cooling at 5 ° C. for 30 minutes, and demolded. There was no bloom and the seed function was good. The chocolate additive having a product temperature of 40 ° C. was pasty and could be easily mixed and dispersed in chocolate.

(Example 11)
65 parts of MCT-B and 35 parts of BOB fat are mixed in a melted state as fat and oil A. After complete melt mixing at 70 ° C, the crystals are cooled in a water bath at a water temperature of 15 ° C until the product temperature of the fat and oil reaches 31 ° C. Precipitated. This was filled into a pillow and stored at 20 ° C. for 8 days. As a result of measuring the X-ray diffraction of this chocolate additive, it was transferred to stable β2. 3 parts of this chocolate additive with a product temperature of 20 ° C was added to 97 parts of chocolate kept at 33 ° C after complete melting, mixed, poured into a mold without reheating, solidified by cooling at 5 ° C for 30 minutes, and demolded. There was no bloom and the seed function was good. The chocolate additive having a product temperature of 20 ° C. was pasty and could be easily mixed and dispersed in chocolate.

(Example 12)
As fat and oil A, 75 parts of MCT-B and 25 parts of BOB fat are mixed in a melted state, completely melted and mixed at 70 ° C., and then cooled in a water bath at a water temperature of 15 ° C. until the product temperature of the fat and oil reaches 29 ° C. Precipitated. This was filled in a pillow, stored at 20 ° C. for 24 hours, and then allowed to stand at 30 ° C. for 24 hours. As a result of measuring the X-ray diffraction of this chocolate additive, it was transferred to stable β2. 3 parts of this chocolate additive having a temperature of 30 ° C. was added to 97 parts of chocolate kept at 33 ° C. after complete melting, mixed, poured into a mold without reheating, solidified by cooling at 5 ° C. for 30 minutes, and demolded. There was no bloom and the seed function was good. The chocolate additive having a product temperature of 30 ° C. was pasty and could be easily mixed and dispersed in chocolate.

(Comparative Example 1)
The BOB fat was completely melted and mixed at 70 ° C., and then cooled in a water bath at a water temperature of 15 ° C. until the product temperature of the fat became 40 ° C. to precipitate crystals. This was filled into a pillow, stored at 20 ° C. for 24 hours, and then allowed to stand at 45 ° C. for 24 hours. As a result of measuring the X-ray diffraction of this chocolate additive, it was unstable p-β ′ and did not transfer to stable β2.
3 parts of this chocolate additive having a temperature of 45 ° C was added to 97 parts of chocolate kept at 33 ° C after complete melting, mixed, poured into a mold without reheating, solidified by cooling at 5 ° C for 30 minutes, and demolded. Bloom occurred and there was no seed function. The additive at 45 ° C. was hard and difficult to be mixed and dispersed in chocolate.

(Comparative Example 2)
In the same manner as in Comparative Example 1, BOB fat was completely melted and mixed at 70 ° C., and then cooled in a water bath at a water temperature of 15 ° C. until the product temperature of the oil and fat reached 40 ° C. to precipitate crystals. This was filled in a pillow, stored at 20 ° C. for 24 hours, allowed to stand at 45 ° C., and measured for X-ray diffraction over time. As a result, metastasis to β2 was observed on the 14th day. 3 parts of this chocolate additive having a temperature of 45 ° C was added to 97 parts of chocolate kept at 33 ° C after complete melting, mixed, poured into a mold without reheating, solidified by cooling at 5 ° C for 30 minutes, and demolded. There was no bloom and the seed function was good. However, the additive at 45 ° C. was hard and difficult to be mixed and dispersed in chocolate.

(Comparative Example 3)
As fat and oil A, 50 parts of triacetin (manufactured by Tokyo Chemical Industry Co., Ltd., fatty acid composition: 2 carbon content: 100%) and 50 parts of BOB fat are mixed in a melted state, completely melted and mixed at 70 ° C, and then a water bath with a water temperature of 15 ° C. The crystals were precipitated by cooling until the product temperature of the oil and fat reached 36 ° C. However, solid-liquid separation occurred and did not become a uniform paste. Further, only the crystal part separated by solid-liquid separation was filled in a pillow, stored at 20 ° C. for 24 hours, and then allowed to stand at 40 ° C. for 24 hours. As a result of measuring the X-ray diffraction of this chocolate additive, it was unstable p-β ′ and did not transfer to stable β2. 3 parts of this chocolate additive having a temperature of 40 ° C. was added to 97 parts of chocolate kept at 33 ° C. after being completely melted, mixed, poured into a mold without reheating, solidified by cooling at 5 ° C. for 30 minutes, and then demolded. Bloom occurred and there was no seed function. Further, the additive at 40 ° C. was hard and difficult to be mixed and dispersed in chocolate.

(Comparative Example 4)
50 parts of high oleic sunflower oil used in Example 3 and 50 parts of BOB fat were mixed in a molten state, and after complete melting and mixing at 70 ° C, the product temperature of the oil and fat was 33 ° C in a water bath at a water temperature of 15 ° C. Crystals were precipitated by cooling. This was filled into a pillow, stored at 20 ° C. for 24 hours, and then allowed to stand at 40 ° C. for 24 hours. As a result of measuring X-ray diffraction of this chocolate additive, a stable β2 peak was also observed, but an unstable p-β ′ peak was the main peak. 3 parts of this chocolate additive having a product temperature of 40 ° C. was added to 97 parts of chocolate kept at 33 ° C. after complete melting, mixed, poured into a mold without reheating, solidified by cooling at 5 ° C. for 30 minutes, and demolded. Bloom occurred and there was no seed function. Although the chocolate additive having a product temperature of 40 ° C. is in a paste form, it is a little hard and slightly mixed and dispersed in the chocolate.

(Comparative Example 5)
As fat and oil A, 10 parts of MCT-B and 90 parts of BOB fat are mixed in a melted state, completely melted and mixed at 70 ° C., and then cooled until the product temperature of the fat and oil reaches 38 ° C. Precipitated. This was filled in a pillow, stored at 20 ° C. for 24 hours, and allowed to stand at 40 ° C., 45 ° C., and 48 ° C. for 24 hours. As a result of measuring the X-ray diffraction of these three kinds of chocolate additives, it was unstable p-β ′ and did not transfer to stable β2. Moreover, the additive at each temperature was hard and difficult to use. 3 parts of each chocolate additive having a product temperature of 40 ° C./45° C./48° C. is added to 97 parts of chocolate kept at 33 ° C. after being completely melted, mixed, poured into a mold without reheating, and 30 minutes at 5 ° C. Blooming occurred when demolding after cooling and solidification. Moreover, each additive was a little hard and it was in the state which was a little hard to mix and disperse | distribute to chocolate.

(Automatic return ability test)
The chocolate tempered using the chocolate additive obtained in Examples 1 to 12 and Comparative Examples 1 to 5 was subjected to a cycle test of 20 ° C to 37 ° C / 24 hours for one cycle.
The evaluation of the chocolate additive of an Example and a comparative example and the result of a chocolate test are shown in a table | surface.

＊１ 結晶型：○／β２安定型、×／ｐ−β’不安定型
＊２ 分散性：○／良好、△／やや分散性悪い、×／分散しにくい
＊３ シード機能評価：○／ブルーム発生なし、×／直後にブルーム発生
＊４ 自動復帰機能評価：○／５サイクル後もブルーム発生なし、△／３サイクル後にブルーム発生、×／１サイクル後にブルーム発生(table)

* 1 Crystalline type: ○ / β2 stable type, × / p-β ′ unstable type * 2 Dispersibility: ○ / good, Δ / slightly dispersible, x / difficult to disperse * 3 Seed function evaluation: ○ / bloom generation None, bloom occurs immediately after × / * 4 Automatic recovery function evaluation: ○ No bloom occurs after 5 cycles, bloom occurs after Δ / 3 cycles, bloom occurs after × / 1 cycles

Claims (6)

Fats and oils (oil A) containing 75% by weight or more of saturated fatty acids having 4 to 10 carbon atoms and SUS triglycerides (S is a saturated fatty acid residue having 16 to 24 carbon atoms, U is an unsaturated fatty acid residue having 18 or more carbon atoms) Containing chocolate additives. The chocolate additive according to claim 1, wherein the SUS type triglyceride is 1,3-dibehenoyl-2-oleyl glyceride. Chocolate additive as claimed in claim 1 wherein the tri-saturated glycerides consisting of saturated fatty acids of the fat A is C4-10. The chocolate additive according to claim 1, wherein (fat A) / (SUS type triglyceride) is 0.2 to 3 by weight ratio. Oil and fat A and SUS type triglyceride are melt-mixed and crystallized, The manufacturing method of the chocolate additive in any one of Claims 1-4 characterized by the above-mentioned. A method for producing chocolate, comprising adding the chocolate additive according to any one of claims 1 to 4 during the cooling process of the chocolate dough.