JP5613980B2 - Oil composition for chocolate - Google Patents

Description

  The present invention is an oil obtained by transesterifying an oil containing 30% or more of a fatty acid having 12 or less carbon atoms and an oil containing 30% or more of a saturated fatty acid having 20 or more carbon atoms. It is the oil-fat composition for chocolates formed by mix | blending the sucrose fatty acid ester, Comprising: It is related with the oil-fat composition for chocolates which can manufacture the chocolate excellent in the flavor containing cocoa butter, without tempering operation.

  Chocolates are roughly classified into those that require tempering operations and those that do not require, depending on the oil and fat components used. The former consists of fats and oils containing SUS triglycerides represented by cocoa butter as the main component (S: saturated fatty acid, U: unsaturated fatty acid). On the other hand, the latter often consists of fats and oils containing trans-unsaturated fatty acids or lauric fats such as coconut oil and palm kernel oil.

  In recent years, combined products such as chocolate and baked confectionery are increasing due to diversification of consumer preferences. Even if chocolate and baked confectionery are combined, if chocolate can be tempered, good products can be made without using triglycerides based on fats and oils containing trans-unsaturated fatty acids, but tempering may not be possible. . For example, when baked confectionery is combined with chocolate in a hot state, or when chocolate is filled into a hollow baked confectionery. In the former case, the baked confectionery may be cooled once, and then the chocolate tempering operation may be performed. However, in this case, the productivity is low and it is not economical. In the latter case, the chocolate that has been subjected to the tempering operation generally has a high viscosity. Therefore, the filling operation cannot be performed, and it is necessary to fill the chocolate with a low viscosity. Therefore, the tempering operation is often impossible.

If cocoa butter in fats and oils conventionally used in chocolate is 5% or less, quality oil can be used without using fats made of trans-unsaturated fatty acids such as palm oil, palm kernel oil, or fractionated oils thereof. Stable chocolate can be manufactured. However, since cocoa butter or cocoa mass cannot be used, the original good flavor of chocolate cannot be obtained. In this case, since cocoa powder is used, the cocoa flavor is stronger than the original flavor of chocolate.
In order to produce chocolate with excellent flavor, cocoa butter or cacao mass is used, and in order to obtain good quality chocolate without tempering operation, fats and oils containing trans-type unsaturated fatty acids are often used. The content of the trans unsaturated fatty acid in the fat and oil containing the trans unsaturated fatty acid is generally about 40 to 50%. For example, Patent Document 1 exemplifies non-tempering chocolate having a high cocoa butter content by a combination of a highly trans unsaturated fatty acid-containing oil and fat and an acetylated sucrose fatty acid ester.

Some hardened oils have a low content of trans-unsaturated fatty acids, but the lower the trans-unsaturated fatty acid content, the lower the amount of cocoa butter used in the fats and oils used in chocolate.
Oils and fats containing trans unsaturated fatty acids are generally produced by hydrogenation (also called hardening). This hydrogenation is a process for preparing saturated fatty acids by adding hydrogen to the double bond portion of unsaturated fatty acids. In general, unsaturated fatty acids are cis-type at the position where hydrogen is attached, but become trans-type in the hydrogenation process. It is naturally produced by ruminant microorganisms, so it is contained in milk fat and meat.
In recent years, research has shown that excessive use of trans-unsaturated fatty acids increases the risk of heart disease such as arteriosclerosis, and has attracted consumers in Western countries. For example, the United States has been obligated to display the content of trans-unsaturated fatty acids on product labels since January 2006, and Denmark has also banned the sale of processed fats and oils containing more than 2% trans-unsaturated fatty acids. doing.
In Japan, the intake of trans-unsaturated fatty acids has been lower than in Europe and the United States, so it seems that there is no particular health problem at present, but there is still a demand for oils with lower trans-unsaturated fatty acids. ing.

  2. Description of the Related Art Conventionally, a method for modifying the characteristics of each oil / fat by transesterifying a fatty acid having a short carbon number or an oil / fat containing them with a fatty acid having a long carbon number or an oil / fat containing them is generally known. For example, in Patent Document 2, 50 parts of coconut oil and 50 parts of high erucic acid rapeseed extremely hardened oil are randomly transesterified. In Patent Document 3, 50 parts of coconut oil and 50 parts of high erucic acid rapeseed extremely hardened oil are alkalinized. Fats and oils transesterified with a catalyst, and Patent Document 4 describes random transesterified fats and oils containing 2 to 50% by weight of saturated fatty acids having 14 or less carbon atoms and 1 to 50% by weight of saturated fatty acids having 20 or more carbon atoms, As an example, random transesterified oils and fats are produced using 40% coconut oil, 30% rapeseed extremely hardened oil of high erucic acid, and 30% soybean oil using sodium methylate. However, these oil and fat compositions are used for baked confectionery embedding applications such as margarine and shortening, and are quenched and plasticized to obtain oil and fat plasticity.

Japanese Patent Laid-Open No. 2000-041579 US Pat. No. 3,353,964 Japanese Patent Laid-Open No. 4-066045 JP-A-9-165595

  The object of the present invention is to produce a chocolate containing cocoa butter and excellent in melting in the mouth without tempering when producing chocolate, and to prevent deterioration in quality by storage over time, and fats and oils used in the chocolate It is to provide a composition.

As a result of intensive studies, the present inventors have found that the selection of fats and oils derived from specific fatty acid species and the fats and oils processing method by transesterification are effective for the above-mentioned problems, and further, the fats and oils processing method and the specifics The present invention has been completed on the basis of the knowledge that the combination of these emulsifiers is effective for the above problems.
That is, the first of the present invention is an oil and fat composition obtained by transesterifying an oil or fat containing 30% or more of a fatty acid having 12 or less carbon atoms and an oil or fat containing 30% or more of a saturated fatty acid having 20 or more carbon atoms, Fats and oils containing 30% or more of 12 or less fatty acids are coconut oil, palm kernel oil non-hardened oil, extremely hardened oil, these are used alone or in combination, and the chocolate having a trans unsaturated fatty acid of 5% or less is the use fats and oils group formed products. The second is the fat composition for chocolate according to the first aspect, which has an iodine value of 28 or less. 3rd is the fat composition for chocolate formed by mix | blending the fats and oils formed by transesterification as described in 1 with the fats and oils which contain 30% or more of behenic acid further. 4th is the fat composition for chocolate of the 1st or 2nd description whose transesterification is random transesterification. Fifth, oils containing 30% or more of saturated fatty acids having 20 or more carbon atoms are hardened rapeseed oil of high erucic acid, mustard oil, crambo oil, and fish oil (oil hydrogenated to an iodine value of 1 or less). And any one of the first to fourth oil / fat compositions for chocolate. 6th is chocolate which uses the oil-fat composition of any one of 1st-5th. 7th is the manufacturing method of the chocolate which uses 20 to 68weight% of the oil-fat composition as described in 1st or 2nd with respect to the whole chocolate. The eighth is an oil / fat composition for chocolate formed by blending an acetylated sucrose fatty acid ester with the oil / fat composition described in the first. Ninth is the fat composition for chocolate according to ninth, wherein the iodine value is 5-30. 10th is chocolate which uses the oil-fat composition as described in 8th or 9th. The 11th is the manufacturing method of the chocolate which uses 20 to 68weight% of the oil-fat composition as described in 8th or 9th with respect to the whole chocolate.

  Even though the fat composition of the present invention contains only 10% or less of a trans-unsaturated fatty acid, the chocolate containing 5% or more of cocoa butter in fats and oils is excellent in flavor and meltability without tempering, and stored over time. It is a fat composition for chocolate that can produce chocolate in which quality deterioration such as bloom, graining, and gloss is prevented.

The oil composition for chocolate of the present invention can be obtained by transesterifying an oil containing 30% or more of a fatty acid having 12 or less carbon atoms and an oil or fat containing 30% or more of a saturated fatty acid having 20 or more carbon atoms. The iodine value of the oil and fat composition is 28 or less, preferably the iodine value is 0 to 27, and more preferably 0 to 26. Furthermore, it is preferable to mix | blend acetylated sucrose fatty acid ester with this transesterified fat and oil, and it is preferable to mix | blend 0.4 to 7.5 weight% with respect to the whole fats and oils composition as an amount. The obtained oil and fat composition for chocolate has an iodine value of 5 to 30, preferably an iodine value of 7 to 25.
It is preferable from the point of gloss of chocolate to mix | blend the fats and oils which contain behenic acid 30% or more into the fats and oils composition for chocolates.
As fats and oils containing 30% or more of fatty acids having 12 or less carbon atoms, coconut oil, palm kernel oil and fractionated oils thereof, hardened oil or transesterified oil can be used alone or in combination.
On the other hand, as fats and oils containing 30% or more of saturated fatty acids having 20 or more carbon atoms, for example, oils such as rapeseed oil of high erucic acid, mustard oil, crambe oil, fish oil, etc. are extremely hardened (usually hydrogenated to an iodine value of 1 or less) The thing which was done is mentioned. Similarly, fats and oils containing 30% or more of behenic acid are oils and fats obtained by extremely curing rapeseed oil of high erucic acid (saturated behenic acid can be obtained by curing unsaturated erucic acid), mustard oil, Oils, fish oils, and the like that are extremely hardened can be mentioned, and rapeseed oils with high erucic acid that are readily available are preferred.

Examples of fats and oils other than fats and oils containing 30% or more of fatty acids having 12 or less carbon atoms and fats and oils containing 30% or more of saturated fatty acids having 20 or more carbon atoms and fats and oils containing 30% or more of behenic acid used in the fat composition for chocolate, Vegetable oils such as soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, and other animal oils such as milk fat, beef tallow, pork fat Fats and oils can be exemplified, and the above fats and oils can be used alone or as a mixed oil, or hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, and processed fats and oils subjected to transesterification.
The oil and fat composition thus obtained preferably has a trans-type unsaturated fatty acid of 10% or less, more preferably 5% or less. When there are many trans type unsaturated fatty acids, it will become difficult to achieve the objective of this invention.

  The transesterification includes a method of specifically exchanging only fatty acids bound to the 1st and 3rd positions of triglyceride using an enzyme (lipase) (1,3rd specific transesterification), and an enzyme or a metal catalyst (for example, sodium). Methylate) is a random exchange method (random transesterification) regardless of the bonding position. The transesterification in the present invention is preferably the latter random transesterification. Random transesterification, in which more types of triglycerides are generated, is preferable because chocolate without tempering is excellent in stabilizing quality over a long period of time.

  The acetylated sucrose fatty acid ester in the present invention is a sucrose fatty acid ester of the type in which the remaining hydroxyl group in the sucrose fatty acid ester is substituted with an acetyl group, and the fatty acid is a long chain saturated acid having 16 or more carbon atoms such as stearic acid or palmitic acid. The degree of esterification is preferably 3 or more. The blending amount of acetylated sucrose fatty acid ester is carried out in the range of 0.4 to 7.5% by weight in fats and oils, and this is the blending amount of acetylated sucrose fatty acid ester when converted into chocolate is 0.4 to 0.4%. An amount corresponding to 2.0% by weight is desirable. If the content of the acetylated sucrose fatty acid ester in the chocolate is low, there is a risk of quality deterioration (coarse) over time, and if it is too much, there is little increase in effect for the higher cost, It is preferably 2.0% by weight or less.

  The fat composition obtained above is used for chocolate. Generally, chocolate is, for example, cacao mass, cocoa powder, sugars such as sugar, fats and oils such as cocoa butter, emulsifiers, fragrances, etc. Dark chocolate made by using, for example, cacao mass, cocoa powder, sugars such as sugar, fats and oils such as cocoa butter, milk products such as whole milk powder, milk chocolate made using emulsifiers, flavors, etc. Differentiated into white chocolate made using sugars, cocoa butter and other fats and oils such as whole milk powder, emulsifiers, fragrances, etc. Depending on the content of cacao, chocolate (cacao content 35% or more) and semi-chocolate (The cacao content is 15% or more), but the chocolate of the present invention is limited to these. Without also it can be used in any. Moreover, 30-60 weight% is common as fat and oil in these chocolates.

Although the chocolate of this invention uses the said oil-and-fat composition, it is preferable to use 20 to 68 weight% of the oil-and-fat composition of the 1st-2nd or 8th-9th with respect to the whole chocolate. More preferably, it is 24-60 weight%, More preferably, it is 28-51 weight%. When there are few oil-fat compositions, it becomes difficult to maintain the quality of chocolate over a long period of time (degradation of chocolate quality such as bloom and graining). On the other hand, when the amount is large, the ratio of components other than the oil and fat composition of the present invention is too low, and it becomes difficult to produce a chocolate with good flavor.
Moreover, the content of cocoa butter in fats and oils used for chocolate is preferably 25% by weight or less, and more preferably 20% by weight or less. If the content of cocoa butter in the fat exceeds 25% by weight, it is difficult to produce a chocolate excellent in flavor and quality without tempering even if the fat composition of the present invention is used.

Examples The following examples illustrate the effects of the present invention, but the spirit of the present invention is not limited to the following examples. In the examples,% and part mean weight basis.
Experimental Example 1 (Preparation of fat / oil)
A metal catalyst (sodium methoxide) 0 in an oil and fat mixed with 50 parts of coconut oil (iodine value 8), 40 parts of palm fractionated stearin (iodine value 31) and 10 parts of high erucic acid rapeseed rapeseed oil (iodine value 1 or less) .3 parts were added and random transesterification was performed at 80 ° C. for 60 minutes under vacuum. The obtained fats and oils were refined according to a conventional method to obtain fats and oils A. The iodine value was 17, and the rising melting point was 35 ° C.

Experimental Example 2 (Preparation of fats and oils)
The transesterified fat 99.6 parts prepared in Experimental Example 1 was mixed with 0.4 part of high erucic acid rapeseed extremely hardened oil (iodine value 1 or less) to obtain fat B. The iodine value was 17, and the rising melting point was 35 ° C.
Experimental Example 3 (Preparation of fats and oils)
2 parts of high erucic acid rapeseed extremely hardened oil (iodine value of 1 or less) was mixed with 98 parts of transesterified fat prepared in Experimental Example 1 to obtain Oil C. The iodine value was 17, and the rising melting point was 36 ° C.

Experimental Example 4 (Preparation of fats and oils)
A metal catalyst (sodium methoxide) 0 in an oil / fat mixed with 40 parts of coconut oil (iodine value 8), 55 parts of palm fractionated stearin (iodine value 31), and 5 parts of high erucic acid rapeseed extremely hardened oil (iodine value 1 or less). .3 parts were added and random transesterification was performed at 80 ° C. for 60 minutes under vacuum. The transesterified fat (99.5 parts) was mixed with 0.5 part of a high erucic acid rapeseed extremely hardened oil (iodine value of 1 or less) to obtain fat D. The iodine value was 20, and the rising melting point was 38 ° C.

Experimental Example 5 (Preparation of fats and oils)
50 parts of coconut oil (iodine value 8), 20 parts of palm fractionated stearin (iodine value 31), 20 parts of hardened palm olein (iodine value 55), 10 parts of high erucic acid rapeseed extremely hardened oil (iodine value 1 or less) were mixed. 0.3 parts of a metal catalyst was added to the oil and fat, and random transesterification was performed at 80 ° C. for 60 minutes under vacuum. The obtained fats and oils were purified according to a conventional method. 99 parts of the obtained transesterified fat and 1 part of a high erucic acid rapeseed extremely hardened oil (iodine value of 1 or less) were mixed to obtain a fat E. The iodine value was 21 and the rising melting point was 32 ° C.

Experimental Example 6 (Preparation of fats and oils)
95 parts of palm kernel oil (iodine number 17) and 5 parts of palm oil (iodine number 52) were mixed and extremely hardened. 70 parts of this extremely hardened oil (iodine value of 1 or less), 15 parts of palm fractionated stearin (iodine value of 31), 5 parts of high oleic sunflower oil (iodine value of 84), high erucic acid rapeseed extremely hardened oil (iodine value of 1 or less) ) 10 parts were mixed, 0.3 part of a metal catalyst (sodium methoxide) was added, and random transesterification was performed at 80 ° C. for 60 minutes under vacuum. The obtained fats and oils were refined according to a conventional method to obtain fats and oils F. The iodine value was 9, and the rising melting point was 36 ° C.

Experimental Example 7 (Preparation of fat / oil)
95 parts of palm kernel oil (iodine number 17) and 5 parts of palm oil (iodine number 52) were mixed and extremely hardened. 70 parts of this extremely hardened oil (iodine value of 1 or less), 25 parts of palm fractionated stearin (iodine value of 31) and 5 parts of high erucic acid rapeseed extremely hardened oil (iodine value of 1 or less) were mixed to form a metal catalyst (sodium methoxide). ) 0.3 part was added, and random transesterification was performed at 80 ° C. for 60 minutes under vacuum. The obtained fats and oils were refined according to a conventional method to obtain fats and oils G. The iodine value was 7, and the rising melting point was 38 ° C.

Table 1 summarizes the fatty acid compositions of fats and oils A, fats and oils B, fats and oils C, fats and oils D, fats and oils E, fats and oils F, and fats and oils G.
The measurement of fatty acid was performed as follows. First, the fatty acid was prepared according to “Reference Oil Analysis Method 2.4.1.2-1996”. The obtained fatty acid preparation was analyzed by gas chromatography.

Comparative Experimental Example 1 (Preparation of fats and oils)
An oil and fat was prepared by mixing 50 parts of palm oil (iodine value 8), 40 parts of palm fractionated stearin (iodine value 31) and 10 parts of high erucic acid rapeseed extremely hardened oil (iodine value 1 or less). The iodine value was 17, and the rising melting point was 54 ° C.

Comparative Experimental Example 2 (Preparation of fats and oils)
A metal catalyst (sodium methoxide) 0 in an oil / fat mixed with 31 parts palm oil (iodine value 52), 66 parts palm fractionated stearin (iodine value 31) and 3 parts high erucic acid rapeseed extremely hardened oil (iodine value 1 or less) .3 parts were added and random transesterification was performed at 80 ° C. for 60 minutes under vacuum. The obtained fats and oils were refine | purified according to the usual method, and it was set as fats and oils I. The iodine value was 37 and the rising melting point was 46 ° C.

Comparative Experimental Example 3 (Preparation of fats and oils)
A metal catalyst (sodium methoxide) 0.3 part is added to fat and oil obtained by mixing 65 parts of palm kernel oil (iodine number 17) and 35 parts of palm fractionated olein (iodine number 62), and random ester at 80 ° C. for 60 minutes under vacuum. After the replacement, the oil and fat cured until the iodine value became 1 or less was refined according to a conventional method to obtain an oil J. The iodine value was 1, and the rising melting point was 42 ° C.

Comparative Experimental Example 4 (Preparation of fats and oils)
Palm olein having an iodine value of 69 was isomerized and cured to an iodine value of 55, and decolorized and deodorized according to a conventional method. The obtained hardened fat was named fat K. The trans fatty acid content of fat K was 42.7%. The iodine value was 55 and the rising melting point was 39 ° C.

Comparative Experimental Example 5 (Preparation of fats and oils)
A palm middle melting point (PMF) having an iodine value of 45 was cured to an iodine value of 40, and decolorization and deodorization were performed according to a conventional method. Let the obtained hardened fats and oils be the fats and oils L. The trans fatty acid content of the fat L was 6.7%. The iodine value was 40 and the rising melting point was 36 ° C.

Table 2 summarizes the fatty acid compositions of fats and oils H, fats and oils I, fats and oils J, fats and oils K and fats and oils L.

About fats and oils A to L prepared in Experimental Examples 1 to 7 and Comparative Experimental Examples 1 to 5, the total amount of fatty acids having 12 or less carbon atoms, the total amount of saturated fatty acids having 20 or more carbon atoms, the total amount of all saturated fatty acids, iodine Table 3 summarizes the values and melting points.

Example 1
8 parts of cacao mass, 15 parts of cocoa powder, 43 parts of sugar, and 20 parts of fat and oil A obtained in Experimental Example 1 were mixed with a mixer to prepare a dough (mixing). This was passed through a refiner to adjust the particle size to about 20 micrometers (refining). The obtained flakes were conching. In the final stage of conching, 14 parts of the remaining fat / oil A and 0.4 part of lecithin were added to prepare chocolate. The final formulation of chocolate is listed in Table 4.

Examples 2 to 7 and Comparative Examples 1 to 5
In Example 1, except having changed fats and oils A into fats and oils B, the same mixing | blending and the same process as Example 1 were performed, and the chocolate based on Example 2 was obtained.
Similarly, fats and oils A were replaced with fats and oils C to obtain chocolates based on Example 3, and similarly, chocolates based on Examples 4 to 7 and Comparative Examples 1 to 5 were obtained.

結果は油脂Ａ〜油脂Ｇ及び油脂Ｊ〜油脂Ｌを使用して作製したチョコレートの口溶け感は良好であったのに対し、油脂ＨとＩを使用して作製したチョコレートの口溶け感は不良であった。特に油脂Ｈを使用して作製したチョコレートは最も口溶け感が悪く、商品的な価値は全く認められなかった。Chocolate storage stability confirmation test The chocolate prepared as described above was poured into a mold at a temperature (50 ° C) at which the fats and oils were melted, and then cooled and solidified at 15 to 20 ° C. The solidified chocolate was subjected to a storage stability confirmation test by the following method and evaluation.
As items, a mouth melting feeling, the degree of bloom or graining, and a gloss check test were conducted.
Mouth melt feeling confirmation test in chocolate The panel melt feeling was evaluated by the panelists (six persons). As evaluation, the thing which felt that the mouth melted feeling was good was set as (circle), and the thing which felt bad was set as x.
The results are summarized in Table 5.

As a result, the feeling of melting in the mouth of the chocolate prepared using the fats and oils A to G and the fat and oil J to the fat and oil L was good, whereas the feeling of melting in the chocolate prepared using the fats and oils H and I was poor. It was. In particular, the chocolate produced using the fats and oils H had the worst meltability and no commercial value was recognized.

Confirmation test of degree of bloom or graining in chocolate The chocolate prepared as described above was poured into a mold at a temperature (50 ° C.) at which the fats and oils were melted, and then cooled and solidified at 15 to 20 ° C. The solidified chocolate is aged at 20 ° C for 1 week (aging), then a thermostat that can hold 17 ° C for 10 hours and 28 ° C for 10 hours a day (2 hours to change the temperature from 17 ° C to 28 ° C, the same) (2 hours to change from 28 ° C. to 17 ° C.), the chocolate was alternately stored and subjected to a cycle test (the cycle was a result of 90 times). In addition, chocolate was stored in a room temperature-controlled at 20 ° C. (result of 90 days of storage), and the quality change of chocolate over time (occurrence of bloom and graining, etc.) was visually confirmed.
The results are summarized in Table 6.

  As a result, in the fats and oils A to G, no bloom or graining was observed during storage. Oils and fats H, I, J and L showed bloom or graining during storage. The fats and oils H were not only recognized to generate bloom or graining during storage, but also very poorly melted as chocolate, and no commercial value was recognized. The fats and oils K do not show bloom or graining during storage, but contain 10% or more of trans fatty acids, which is outside the scope of the present invention. On the other hand, the fat L has 10% or less trans fatty acid, but bloom or graining occurred during storage.

Test for confirming gloss of chocolate Chocolate prepared as described above was poured into a mold at a temperature (50 ° C.) at which fats and oils were melted, and cooled and solidified at each temperature of 15 ° C., 20 ° C., and 25 ° C. The solidified chocolate was aged (aged) for 1 week at 20 ° C., and then its gloss was visually confirmed.
The results are summarized in Table 7.

  Examples 1 and 6 and 7 are chocolates made only with random transesterified fat, but the gloss of the chocolate was good. Examples 2 to 5 are chocolates composed of fats and oils in which 0.4 to 2.0% by weight of fats and oils containing 30% or more of behenic acid are blended with random transesterified fats. The higher the temperature, the better the gloss of the chocolate, and it performed more under conditions where the chocolate could not be rapidly cooled and solidified. On the other hand, in Comparative Examples 1-3, it was a thing with poor gloss irrespective of the cooling temperature. In Comparative Examples 4 to 5, the gloss of the chocolate cooled at a relatively low temperature (15 ° C.) was good, but the product cooled at a temperature of 20 ° C. or more had a poor gloss.

Experimental Example 8 (Preparation of fat / oil)
A metal catalyst (sodium methoxide) 0 in an oil and fat mixed with 50 parts of coconut oil (iodine value 8), 40 parts of palm fractionated stearin (iodine value 31) and 10 parts of high erucic acid rapeseed rapeseed oil (iodine value 1 or less) .3 parts were added and random transesterification was performed at 80 ° C. for 60 minutes under vacuum. The obtained fats and oils were purified according to a conventional method. 0.4 part of high erucic acid rapeseed extremely hardened oil (iodine value 1 or less) was mixed with 99.6 parts of this transesterified fat. Further, 1.5 parts of acetylated sucrose fatty acid ester (DK Ester FA10-E / Daiichi Kogyo Seiyaku Co., Ltd .: Degree of esterification 4.9) was blended with 100 parts of this mixed fat to make fat M. The iodine value was 17, and the rising melting point was 35 ° C.

Experimental Example 9 (Preparation of fats and oils)
A metal catalyst (sodium methoxide) 0 in an oil and fat mixed with 50 parts of coconut oil (iodine value 8), 40 parts of palm fractionated stearin (iodine value 31) and 10 parts of high erucic acid rapeseed rapeseed oil (iodine value 1 or less) .3 parts were added and random transesterification was performed at 80 ° C. for 60 minutes under vacuum. The obtained fats and oils were purified according to a conventional method. 0.4 part of high erucic acid rapeseed extremely hardened oil (iodine value 1 or less) was mixed with 99.6 parts of this transesterified fat. Furthermore, 6.3 parts of acetylated sucrose fatty acid ester (DK Ester FA10-E / Daiichi Kogyo Seiyaku Co., Ltd .: Degree of esterification 4.9) was blended with 100 parts of this mixed fat to obtain fat N. The iodine value was 16, and the rising melting point was 35 ° C.

Experimental Example 10 (Preparation of fats and oils)
Behenic acid-containing transesterified fat (manufactured by Fuji Oil Co., Ltd.) was added to 95 parts of fat and oil mixed with 99.6 parts of transesterified fat prepared in Experimental Example 8 and 0.4 part of high erucic acid rapeseed extremely hardened oil (iodine value 1 or less). Product name “EBFW”: Melting point 58 ° C./iodine value 26) 5 parts were mixed, and 1.5 parts of acetylated sucrose fatty acid ester was blended with 100 parts of this mixed oil and fat to obtain fat O. The iodine value was 18 and the rising melting point was 38 ° C.

Experimental Example 11 (Preparation of fats and oils)
A metal catalyst (sodium methoxide) 0 in an oil and fat obtained by mixing 85 parts of palm kernel oil (iodine number 17), 5 parts of palm oil (iodine number 52) and 10 parts of high erucic acid rapeseed extremely hardened oil (iodine number 1 or less). .3 parts were added and random transesterification was performed at 80 ° C. for 60 minutes under vacuum. The obtained fat was cured to an iodine value of 0 and then purified according to a conventional method. 10 parts of another transesterified fat (Fuji Oil “Perkyd Y: melting point 33 ° C./iodine 39”) and hardened oil (Fuji Oil “Melano F-11: melting point 36 ° C./iodine value) 60 ") 12 parts were mixed, and 1.5 parts of acetylated sucrose fatty acid ester was blended with 100 parts of this mixed fat to make fat P. The iodine value was 12, and the rising melting point was 38 ° C.

About fats and oils M to P prepared in Experimental Examples 8 to 11, the total amount of fatty acids having 12 or less carbon atoms, the total amount of saturated fatty acids having 20 or more carbon atoms, iodine value, rising melting point, acetylated sucrose fatty acid ester amount, trans fatty acids The contents are summarized in Table 8.

Example 8
8 parts of cacao mass, 15 parts of cocoa powder, 2 parts of cocoa butter, 43 parts of sugar, and 18 parts of fats and oils M obtained in Experimental Example 8 were mixed with a mixer to prepare a dough (mixing). This was passed through a refiner to adjust the particle size to about 20 micrometers (refining). The obtained flakes were conching. In the final stage of conching, 14 parts of the remaining fat and oil M and 0.4 part of lecithin were added to prepare chocolate. The final chocolate formulation is listed in Table 9.

Examples 9 to 10 and Reference Example 11
In Example 8, except having changed fats and oils M to fats and oils N, the same mixing | blending and the same process as Example 8 were performed, and the chocolate based on Example 9 was obtained. Similarly, fats and oils M were replaced with fats and oils O to obtain chocolates based on Example 10, and similarly, chocolates based on Reference Example 11 were obtained.

結果は油脂Ｍ〜油脂Ｐを使用して作製したチョコレートの口溶け感は良好であった。
Chocolate storage stability confirmation test The chocolate prepared as described above was poured into a mold at a temperature (50 ° C) at which the fats and oils were melted, and then cooled and solidified at 15 to 20 ° C. The solidified chocolate was subjected to a storage stability confirmation test by the following method and evaluation.
As items, a test for confirming the degree of mouth melting, bloom or graining was conducted. Mouth melt feeling confirmation test in chocolate The panel melt feeling was evaluated by the panelists (six persons). As evaluation, the thing which felt that the mouth melted feeling was good was set as (circle), and the thing which felt bad was set as x. The results are summarized in Table 10.

As a result, the feeling of melting in the mouth of the chocolate prepared using the fats and oils M to fats and oils P was good.

Confirmation test of degree of bloom or graining in chocolate The chocolate prepared as described above was poured into a mold at a temperature (50 ° C.) at which the fats and oils were melted, and then cooled and solidified at 15 to 20 ° C. The solidified chocolate is aged at 20 ° C for 1 week (aging), then a thermostat that can hold 17 ° C for 10 hours and 28 ° C for 10 hours a day (2 hours to change the temperature from 17 ° C to 28 ° C, the same) (2 hours to change from 28 ° C. to 17 ° C.), the chocolate was alternately stored and subjected to a cycle test (the cycle was a result of 90 times). In addition, chocolate was stored in a room temperature-controlled at 20 ° C. (result of 90 days of storage), and the quality change of chocolate over time (occurrence of bloom and graining, etc.) was visually confirmed.
The results are summarized in Table 11.

  As a result, in the fats and oils M to P, no bloom or graining was observed during storage.

Example 12
8 parts of cacao mass, 15 parts of cocoa powder, 1 part of cocoa butter, 38 parts of sugar and 15 parts of fats and oils A obtained in one experiment were mixed with a mixer to prepare a dough (mixing). This was passed through a refiner to adjust the particle size to about 20 micrometers (refining). The obtained flakes were conching. In the final stage of conching, 23 parts of the remaining fat / oil A and 0.4 part of lecithin were added to prepare chocolate. The final chocolate formulation is listed in Table 12.

Example 13
8 parts of cacao mass, 15 parts of cocoa powder, 3 parts of cocoa butter, 23 parts of sugar and 7 parts of fat A obtained in Experimental Example 1 were mixed with a mixer to prepare a dough (mixing). This was passed through a refiner to adjust the particle size to about 20 micrometers (refining). The obtained flakes were conching. In the final stage of conching, 44 parts of the remaining fat / oil A and 0.4 part of lecithin were added to prepare chocolate. The final chocolate formulation is listed in Table 12.

Example 14
8 parts of cacao mass, 15 parts of cocoa powder, 1 part of cocoa butter, 48 parts of sugar, and 18 parts of fats and oils M obtained in Experimental Example 8 were mixed with a mixer to prepare a dough (mixing). This was passed through a refiner to adjust the particle size to about 20 micrometers (refining). The obtained flakes were conching. In the final stage of conching, 10 parts of the remaining fat and oil M and 0.4 part of lecithin were added to prepare chocolate. The final chocolate formulation is listed in Table 12.

Comparative Example 11
9 parts of cacao mass, 17 parts of cocoa powder, 45 parts of sugar and 24 parts of fats and oils A obtained in Experimental Example 1 were mixed with a mixer to prepare a dough (mixing). This was passed through a refiner to adjust the particle size to about 20 micrometers (refining). The obtained flakes were conching. In the final stage of conching, 11 parts of the remaining fat and oil A and 0.4 part of lecithin were added to prepare chocolate. The final chocolate formulation is listed in Table 12.

Comparative Example 12
13 parts of cocoa powder, 52 parts of sugar, and 19 parts of fats and oils M obtained in Experimental Example 8 were mixed with a mixer to prepare a dough (mixing). This was passed through a refiner to adjust the particle size to about 20 micrometers (refining). The obtained flakes were conching. In the final stage of conching, 6 parts of the remaining fat and oil M and 0.4 part of lecithin were added to prepare chocolate. The final chocolate formulation is listed in Table 12.

In Table 12, the composition of Examples 12 to 14 and Comparative Examples 11 and 12, the total oil content, the amount of the fat composition of the present invention in chocolate, and the amount of cocoa butter in the fat used in chocolate are summarized.

Confirmation test of degree of bloom or graining in chocolate The chocolate prepared as described above was poured into a mold at a temperature (50 ° C.) at which the fats and oils were melted, and then cooled and solidified at 15 to 20 ° C. The solidified chocolate is aged at 20 ° C for 1 week (aging), then a thermostat that can hold 17 ° C for 10 hours and 28 ° C for 10 hours a day (2 hours to change the temperature from 17 ° C to 28 ° C, the same) (2 hours to change from 28 ° C. to 17 ° C.), the chocolate was alternately stored and subjected to a cycle test (the cycle was a result of 90 times). In addition, chocolate was stored in a room temperature-controlled at 20 ° C. (result of 90 days of storage), and the quality change of chocolate over time (occurrence of bloom and graining, etc.) was visually confirmed.
The results are summarized in Table 13.

  As a result, in Examples 12 to 14 and Comparative Example 11, no bloom or graining was observed in the chocolate during the storage period. However, since Comparative Example 11 does not contain cacao mass, it is inferior in flavor and is not suitable for the purpose of the present invention. On the other hand, Comparative Example 12 was excellent in flavor due to the large amount of cocoa butter, but in the cycle storage test, the chocolate was intensely bloomed or grained, and the commercial value was remarkably inferior.

  The present invention is an oil obtained by transesterifying an oil containing 30% or more of a fatty acid having 12 or less carbon atoms and an oil containing 30% or more of a saturated fatty acid having 20 or more carbon atoms. It is the oil-fat composition for chocolates which mix | blends a sucrose fatty acid ester, Comprising: It is related with the oil-fat composition for chocolates which can manufacture the chocolate excellent in the flavor containing cocoa butter, without tempering operation.

Claims (9)

An oil / fat composition obtained by random transesterification of an oil / fat mixed with the following (A) to (C), wherein the trans-unsaturated fatty acid is 5% or less.
(A) Non-hardened oil or extremely hardened oil of palm oil or palm kernel oil, and these fats and oils (B) Highly hardened rapeseed oil of high erucic acid (C) Palm fractionated stearin The fat composition for chocolate according to claim 1 , wherein the iodine value is 28 or less. The fat composition for chocolate formed by mix | blending the fats and oils which hardened the rapeseed oil of the high erucic acid further in the fat and oil composition formed by random transesterification of Claim 1. The chocolate formed using the oil-fat composition of any one of Claims 1-3 . The manufacturing method of the chocolate which uses 20 to 68weight% of the oil-fat composition of Claim 1 or Claim 2 with respect to the whole chocolate.   The fats and oils composition for chocolate formed by mix | blending acetylated sucrose fatty acid ester with the fats and oils composition for chocolates of Claim 1. The fat and oil composition for chocolate according to claim 6 , wherein the iodine value is 5 to 30. Chocolate which uses the oil-fat composition of Claim 6 or Claim 7 . The manufacturing method of the chocolate which uses 20 to 68weight% of the oil-fat composition of Claim 6 or Claim 7 with respect to the whole chocolate.