JP5917261B2 - Oil composition for air bubbles containing chocolate - Google Patents

Description

  The present invention relates to an oil / fat composition used for a foam-containing chocolate, and a foam-containing chocolate obtained using the oil / fat composition.

  Compared to general chocolate that does not contain air bubbles, air-containing chocolate, generally called air-in chocolate, whipped chocolate, etc., has the characteristics that the structure tends to collapse when eaten due to the presence of air bubbles, resulting in a light back mouth. doing. For this reason, it is becoming a new genre that can be accepted by consumers who have shunned general chocolate that does not contain bubbles from its heavy back.

  Such a bubble-containing chocolate can be obtained by performing a bubble-containing operation such as whipping the chocolate dough, but a general chocolate dough is poor in foaming properties because of its high viscosity. For this reason, the bubbles have a large particle size, resulting in a rough crushing texture, which is insufficient in terms of a light and light back mouth.

  In addition, the bubble-containing chocolate has bubbles in its internal structure, and its structure is sparse compared to general chocolate, so it has a light texture but tends to have a rough texture. In recent years, there is also a diversification of tastes, and there is a demand for a bubble-containing chocolate that has a smooth texture and a good melt in the mouth, while maintaining a light texture unique to the bubble-containing chocolate.

Various proposals have been made to solve such problems.
For example, first, the viscosity of chocolate dough is reduced, and a method using liquid oil (see, for example, Patent Document 1) and a method using lauric fat (see, for example, Patent Document 2) have been proposed. However, in these methods, although the meltability in the mouth is improved, the bubble diameter tends to be rather coarse, and there is a problem that a light and light rear mouth cannot be obtained.

  In addition, instead of foaming the chocolate dough itself, as a method of mixing the chocolate dough with another whipped composition, a method of mixing the creamed shortening and the chocolate dough (for example, see Patent Document 3) or whipped Although the method (for example, refer patent document 4) etc. which mix with the oil-in-water type emulsified cream of these etc. was proposed, since it is necessary to heat chocolate dough at the time of mixing, it is contained in the composition to add. Bubbles are likely to be crushed by the heat of the chocolate dough, in which case the bubbles become rough, and depending on the composition to be added, the resulting oil-containing confectionery is strongly oily and poorly melted in the mouth There was a problem that would become.

  For this reason, various studies have been made to increase the foaming property of fats and oils used in chocolate dough, and a method using triglycerides having a total carbon number of 58 or more (for example, see Patent Document 5) or a method using high melting point fats and oils. (For example, refer to Patent Documents 6 and 7) and the like have been proposed, but in these methods, fine and uniform bubbles can be obtained, and a light and light back mouth can be obtained, but an oil with a very high melting point itself is obtained. Because of the use, there was a problem that the oily feeling was strong and the melting of the mouth was extremely bad.

  On the other hand, in the method of containing a specific triglyceride in the oil (for example, see Patent Document 8), although bubbles can be contained finely and uniformly, the emphasis is placed on a light texture rather than a smooth texture. It was a thing.

Japanese Patent Laid-Open No. 63-251048 Japanese Patent Application Laid-Open No. 07-203846 JP-A 63-28355 JP 2000-116331 A Japanese Patent Laid-Open No. 03-201946 Republished 2002-076225 Republished 2000-057515 JP 2008-141919 A

  Accordingly, an object of the present invention is to provide a bubble-containing chocolate that contains fine bubbles uniformly and has a light and light texture, but is smooth and has a good melt.

  As a result of various studies to achieve the above object, the present inventors have been able to solve the above problems by using a specific oil composition when producing a chocolate dough, and particularly a light and light texture. Even so, it was found that the texture did not become rugged, but it was very smooth and melted in the mouth.

  The present invention has been made on the basis of the above findings, and SUU type triglycerides and USU type triglycerides in triglycerides (S is a saturated fatty acid having 16 to 18 carbon atoms, U is a monounsaturated fatty acid having 16 to 18 carbon atoms). 10-50% by mass, the mass ratio (SUU / USU) of the SUU triglyceride to the USU triglyceride is 2.1-5, and the SFC at 20 ° C. is 10-55%, The object is achieved by providing an oil-fat composition for foam-containing chocolate having an SFC of 30 ° C. of 5 to 20%.

  According to the oil-and-fat composition for a foam-containing chocolate of the present invention, it is possible to obtain a foam-containing chocolate that contains fine bubbles uniformly and that has a light and light texture and that is smooth and has a good melt.

  Hereinafter, the oil-fat composition for a bubble-containing chocolate of the present invention will be described in detail based on preferred embodiments.

  In the oil-and-fat composition for bubble-containing chocolate of the present invention, the SUU-type triglyceride and the USU-type triglyceride are combined in the triglyceride in an amount of 10 to 50% by mass, preferably 12 to 45% by mass, and most preferably 15 to 40% by mass. Here, S represents a saturated fatty acid having 16 to 18 carbon atoms, and U represents a monounsaturated fatty acid having 16 to 18 carbon atoms. That is, in the SUU type triglyceride, a saturated fatty acid residue having 16 to 18 carbon atoms is bonded to position 1 of glycerol, and a monounsaturated fatty acid residue having 16 to 18 carbon atoms is bonded to positions 2 and 3 of glycerol. Triglyceride (hereinafter sometimes referred to as SUU), USU type triglyceride has a saturated fatty acid residue having 16 to 18 carbon atoms bonded to the 2-position of glycerin, and a monounsaturated fatty acid residue having 16 to 18 carbon atoms. It is a triglyceride (hereinafter sometimes referred to as USU) bound to the 1- and 3-positions of glycerin.

  If the total of SUU and USU is less than 10% by mass in the triglyceride, the foam-containing chocolate obtained by using the oil / fat composition will have a texture that is inferior as smooth as Bosoboso, more than 50% by mass If it is too much, it will have a sticky texture and will not melt well.

Moreover, in the oil-and-fat composition for bubble-containing chocolate of this invention, SUU / USU (mass ratio) in a triglyceride is 2.1-5, Preferably it is 2.3-4.5, More preferably, it is 2.5-4. It is.
If it is out of the above range, a soft and smooth texture cannot be obtained.

  The triglyceride represented by the above-mentioned SUU may be a triglyceride represented by SUU that exists in nature, or may be one whose purity has been increased by fractionation. Also, transesterification of triglyceride represented by SSS and triglyceride represented by UUU, or triglyceride represented by UUU and fatty acid and / or fatty acid lower alcohol ester (saturated fatty acid having 16 or more carbon atoms) Further, it may be obtained by any method such as one obtained by increasing the purity of triglyceride represented by SUU by distillation or fractionation.

  The triglyceride represented by the above-mentioned USU may be a triglyceride represented by a naturally-occurring USU, or may be one having increased purity by fractionation. Also, transesterification of triglyceride represented by SSS and triglyceride represented by UUU, or triglyceride represented by UUU and fatty acid and / or fatty acid lower alcohol ester (saturated fatty acid having 16 or more carbon atoms) Further, it may be obtained by any method such as one obtained by increasing the purity of triglyceride represented by USU by distillation or fractionation.

  In the oil-and-fat composition for foam-containing chocolate of the present invention, the content of SSS type triglyceride (hereinafter sometimes referred to as SSS) is preferably 3 to 10% by mass in the oil phase, and is 4 to 8% by mass. Most preferably it is. When the content of SSS is less than 3% by mass, it is difficult to take in bubbles, and the inner phase of the finally obtained bubble-containing chocolate may not be uniform. On the other hand, if it exceeds 10% by mass, melting in the mouth tends to deteriorate.

The edible oil / fat composition for foams of the present invention can be added with any edible oil / fat as long as the above-mentioned triglyceride condition is satisfied.
The edible oil and fat is not particularly limited, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, beef tallow, 1 selected from various fats and oils such as milk fat, pork fat, cocoa butter, fish oil and whale oil, animal fat and oil, and processed oil and fat subjected to one or more treatments selected from hydrogenation, fractionation and transesterification Species or two or more can be used.

In the oil-fat composition for foam-containing chocolate of the present invention, the content of liquid oil in the oil phase is preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably not used. . In the present invention, the liquid oil refers to an oil having SFC of 0 at a temperature of 5 ° C. or higher, and examples thereof include corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil and the like.
If the content of liquid oil in the oil-fat composition for a foam-containing chocolate of the present invention is increased, it is difficult to obtain a soft and smooth texture, which is not preferable.

In the present invention, among the fatty acids constituting the triglycerides in the oil phase, the proportion of fatty acids having 22 or more carbon atoms is preferably less than 1% by mass, and more preferably less than 0.5% by mass. More preferably, the ratio of the carbon number including 20 to 21 carbon atoms, that is, the ratio of fatty acids having 20 or more carbon atoms is less than 1% by mass, and most preferably less than 0.5% by mass.
When the proportion of the fatty acid having 22 or more carbon atoms is 1% by mass or more, the melt of the foam-containing chocolate finally obtained tends to deteriorate.

The oil-and-fat composition for a foam-containing chocolate of the present invention may contain optional components such as a colorant, an emulsifier, an antioxidant, and a fragrance used for an oil-and-fat composition for chocolate and hard butter in addition to the above components. it can. The content of these optional components is preferably 20% by mass or less, more preferably 10% by mass or less in total in the oil and fat composition of the present invention.
Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, stearoyl calcium lactate, stearoyl sodium lactate, polyoxy Examples include ethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, saponins, and the like, and one or more selected from these can be used. Although there is no restriction | limiting in particular in the compounding quantity of the said emulsifier, Preferably it is 0-15 mass% in the oil-fat composition for bubble-containing chocolates of this invention, More preferably, it is 0-5 mass%.

  In the oil-and-fat composition for a foam-containing chocolate of the present invention, it is preferable that 0.5 to 5% by mass of the polyglycerin fatty acid ester is contained in the oil-and-fat composition among the above emulsifiers in terms of obtaining better smoothness. If the content of the polyglycerin fatty acid ester is less than 0.5% by mass, a sufficient effect cannot be obtained, and if it exceeds 5% by mass, bitterness may occur.

In the oil-and-fat composition for foam-containing chocolate of the present invention, the SFC (solid fat content) of the oil phase is 10 to 55% at 20 ° C, 5 to 20% at 30 ° C, preferably 20 to 40% at 20 ° C. 6 to 17% at 30 ° C.
If the SFC is less than 10% at 20 ° C., the chocolate tends to soften, and if it exceeds 55%, the workability during the production of the bubble-containing chocolate is deteriorated. On the other hand, when it is less than 5% at 30 ° C., the chocolate is too light to obtain a good flavor, and when it exceeds 20%, the melting of the mouth is poor.

Next, the bubble-containing chocolate of the present invention will be described.
The bubble-containing chocolate of the present invention is obtained by using the oil-and-fat composition for bubble-containing chocolate of the present invention as a part of the fat and oil contained in the bubble-containing chocolate, uniformly containing fine bubbles, and a light and light food. While having a feeling, it has a feature that it is smooth and melts in the mouth.

The amount of the fat-and-oil composition for bubble-containing chocolate in the bubble-containing chocolate of the present invention is 20 to 90% by mass, preferably 40 to 85% by mass in the fat and oil contained in the chocolate (hereinafter sometimes referred to as oil). More preferably, it is 50-80 mass%.
Moreover, in the bubble-containing chocolate of this invention, it is preferable that the ratio of the SUS type triglyceride in a triglyceride is 15-80 mass%, It is more preferable that it is 20-70 mass%, It is 25-60 mass%. Most preferably. If it is less than 15% by mass, it tends to be inferior to the melt in the mouth, and if it exceeds 80% by mass, the amount of the oil-fat composition for foam-containing chocolate of the present invention decreases, so that an effect such as light texture and smoothness is obtained. It becomes difficult to be.

  As fats and oils containing a large amount of the above-mentioned SUS type triglycerides, various vegetable fats and oils such as palm oil, cocoa butter, monkey fat, shea fat, mango kernel oil, iripe fat, kokum fat, duper fat, mora fat, furkula fat, Chinese tallow, etc. Processed fats and oils obtained by separating these various vegetable oils and fats, transesterified fats and oils, processed fats and oils obtained by sorting the transesterified fats and oils, and the like can be used. In this invention, 1 type, or 2 or more types selected from these fats and oils can be used.

In this invention, you may use edible fats and oils other than the fats and oils containing many said SUS type | mold triglycerides as needed.
Examples of edible oils and fats other than oils containing a large amount of SUS triglycerides include coconut oil, palm kernel oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, and peanut oil. , Kapok oil, sesame oil, evening primrose oil, beef tallow, milk fat, pork fat, fish oil, whale oil and other vegetable oils and animal fats, and one or more treatments selected from hydrogenation, fractionation and transesterification Processed fats and oils are given, and one or more selected from these can be used.

  The oil content in the foam-containing chocolate of the present invention is preferably 20 to 50% by mass, more preferably 25 to 45% by mass, from the viewpoint that fine bubbles can be more uniformly contained during production. . The oil content includes oils contained in the following optional components.

Moreover, in the foam-containing chocolate of the present invention, raw materials such as sugars, various powdered foods, emulsifiers, fragrances, pigments, and aqueous components that are generally used as optional components in the foam-containing chocolate can be used without particular limitation.
In addition, when the component containing cocoa butter is used as an arbitrary component, it shall be included as cocoa butter in the bubble-containing chocolate.
The content of these optional components in the foam-containing chocolate of the present invention is preferably 98% by mass or less, more preferably 60 to 98% by mass in total.

The saccharide may be any saccharide that is normally used for food, such as sugar, fructose, glucose, sorbit, etc., and these can be used alone or in combination.
Examples of various powdered foods include cocoa products such as cacao mass and cocoa powder, whole milk powder, skim milk powder, fruit powder, fruit juice powder, fresh cream powder, cheese powder, coffee powder, yogurt powder and the like.
Further, the emulsifier may be added for the purpose of suppressing the increase in viscosity as necessary, and such an emulsifier is not particularly limited, and examples thereof include lecithin, polyglycerin condensed ricinoleic acid ester, and sucrose fatty acid ester. .
In addition to fruit juices, concentrated fruit juices, various fruits and their pastes, jams, natural creams, milk, etc., creams using animal and vegetable oils, concentrated milk, condensed milk, various liquid sugars Etc. can be illustrated.

  In addition, the bubble-containing chocolate of the present invention can be used for both tempering type chocolates and non-tempering type chocolates, but the effect of the oil-fat composition for bubble-containing chocolates of the present invention can be further utilized. A tempering type is preferred.

  The bubble-containing chocolate of the present invention can be used by appropriately selecting a method generally used as a method for producing the bubble-containing chocolate. For example, it has a step (I) of mixing and dissolving cocoa butter and other components, a step (II) of tempering, a step (III) of further containing bubbles and cooling, and further comprising steps (I) to (I) The method which has process (IV) which mixes the oil-fat composition of this invention in the process of III) or in the middle is mentioned.

The step (I) of mixing and dissolving the cocoa butter and other components can be performed by a general method, for example, heating to 45 to 50 ° C. and dissolving with stirring.
The tempering step (II) can be performed by a general tempering operation. For example, after heating and dissolving the chocolate dough to about 45 to 50 ° C., cooling it to around 27 ° C. while slowly stirring so that air does not enter, then heating again to 31 to 33 ° C. and slowly And a method in which the chocolate dough is heated to about 45 to 50 ° C. and dissolved, and then a high melting point fat and / or tempered chocolate is added little by little as crystal nuclei.

The method of incorporating bubbles in the step (III) is not particularly limited, for example, a method of stirring with a whipper or the like while adjusting the amount of crystals by cooling to an appropriate temperature, and forcibly bubbles using a continuous mixer. Examples of the method of inclusion are illustrated.
The preferred degree of foaming, that is, the specific gravity of the foamed chocolate is preferably 0.5 to 1.0, more preferably 0.6 to 0.9. When the specific gravity is less than 0.5, the bubbles become rough and the properties become extremely brittle, and the mouth melts and feels difficult to melt. On the other hand, if the specific gravity exceeds 1.0, it is difficult to obtain a light rear mouth peculiar to the bubble-containing chocolate.

As said process (IV), the oil-fat composition for bubble-containing chocolate of this invention is prepared, and this oil-fat composition is mixed in the middle of process (I)-(III). That is, after the step (I), the oil and fat composition is mixed and the method proceeds to the step (II), and after the steps (I) and (II) are completed, the oil and fat composition is added and mixed. A method of proceeding to III) or a method of adding and mixing separately after completion of step (I) and after completion of step (II) can be mentioned.
Examples of the molding method include a method of pouring into various molds after containing air bubbles, squeezing to a flat plate through a die, or pouring as a center of shell chocolate.
Then, in accordance with a regular method, mold release and molding are performed as necessary.

  Next, although an Example, a comparative example, etc. are given and this invention is demonstrated further more concretely, these Examples do not restrict | limit this invention.

  The following production examples 1 to 3 are production examples of blended fats and oils used in the examples, and the following examples 1 to 9 contain 10 to 50% by mass of the SUU type triglyceride and the USU type triglyceride in the triglyceride. USU is 2.1-5, 20 ° C. SFC is 10-55%, 30 ° C. SFC is 5-20%. It is.

  Moreover, the following Comparative Examples 1-4 contain 10-50 mass% combining SUU type triglyceride and USU type triglyceride which occupy in the triglyceride, SUU / USU is 2.1-5, and 20 degreeC The example of manufacture of the oil-fat composition which does not satisfy | fill the conditions that SFC is 10-55% and SFC of 30 degreeC is 5-20% is shown.

[Production example of blended oil and fat]
Manufacture of blended fats and oils I A fat and oil blend consisting of 65 parts by weight of palm oil and 35 parts by weight of palm extremely hardened oil was subjected to random transesterification using Na methylate as a catalyst, and purified by a conventional method to obtain transesterified fats and oils. Subsequently, the high melting point part and the liquid part were removed from the transesterified oil / fat by acetone fractionation, and the obtained intermediate melting point part was purified by a conventional method to obtain a blended oil / fat I.

Manufacture of compounded fats and oils II An oil and fat compound consisting of 55 parts by mass of palm oil and 45 parts by mass of palm extremely hardened oil was subjected to random transesterification using Na methylate as a catalyst, and purified by a conventional method to obtain transesterified oils and fats. Subsequently, the high melting point portion and the liquid portion were removed from the transesterified fat by acetone fractionation, and the obtained middle melting point portion was purified by a conventional method to obtain a blended fat II.

Manufacture of compounded fats and oils III After a random transesterification reaction was performed on palm fraction soft part oil having an iodine value of 55 using sodium methylate as a catalyst, decolorization (3% white clay, 85 ° C., under reduced pressure of 930 Pa or less), deodorization (250 ° C., 60 minutes, 5% steam blowing was performed under a reduced pressure of 400 Pa or less) to obtain a blended fat III.

[Example 1]
60 parts by mass of the above blended fats and oils II, 26 parts by mass of palm fractionated soft part oil having an iodine value of 65, 14 parts by mass of palm melting medium melting point part, 0.2 parts by mass of lecithin, 3 parts by mass of polyglycerin fatty acid ester of 45 parts Mixing while keeping the temperature at 0 ° C., an oil-fat composition A for foam-containing chocolate of the present invention was obtained.

[Example 2]
45 parts by mass of the above blended fat II, 33 parts by mass of palm fraction soft part oil having an iodine value of 65, 22 parts by mass of palm fractionation middle melting point, 0.2 parts by mass of lecithin, 45 parts by mass of polyglycerin fatty acid ester Mixing while keeping the temperature at 0 ° C., the oil-containing composition B for foam-containing chocolate of the present invention was obtained.

[Example 3]
50 parts by mass of the above blended fat / oil I, 30 parts by mass of palm fraction soft part oil having an iodine value of 65, 20 parts by mass of palm fractionation middle melting point, 0.2 parts by mass of lecithin, 3 parts by mass of polyglycerin fatty acid ester, 45 parts by mass Mixing while keeping the temperature at 0 ° C., an oil-fat composition C for foam-containing chocolate of the present invention was obtained.

[Example 4]
45 parts by mass of the above blended fat I, 30 parts by mass of palm fraction soft part oil having an iodine value of 65, 25 parts by mass of palm fractionation middle melting point, 0.2 parts by mass of lecithin, 3 parts by mass of polyglycerin fatty acid ester 45 Mixing while keeping the temperature at 0 ° C., an oil-fat composition D for foam-containing chocolate of the present invention was obtained.

[Example 5]
45 parts by mass of the blended fat / oil II, 33 parts by mass of palm fractionated soft part oil having an iodine value of 65, 22 parts by mass of shea fat, 0.2 parts by mass of lecithin, and 3 parts by mass of polyglycerin fatty acid ester are kept at 45 ° C. It mixed, obtaining the oil-fat composition E for bubble-containing chocolate of this invention.

[Example 6]
The blended fat / oil III is mixed with 90 parts by mass, palm stearin (10 parts by mass), lecithin (0.2 parts by mass), and polyglycerin fatty acid ester (3 parts by mass) while keeping them at 45 ° C. Composition F was obtained.

[Example 7]
75 parts by mass of the blended fat / oil III, 10 parts by mass of the middle fraction of palm fraction, 15 parts by mass of palm stearin, 0.2 parts by mass of lecithin, and 3 parts by mass of polyglycerin fatty acid ester while mixing at 45 ° C. And the oil-fat composition G for bubble-containing chocolate of this invention was obtained.

[Example 8]
75 parts by mass of the blended fat / oil III, 10 parts by mass of the palm melting middle melting point, 15 parts by mass of palm stearin, 0.2 parts by mass of lecithin, and 3 parts by mass of monoglycerin fatty acid ester while mixing at 45 ° C. And the oil-fat composition H for bubble-containing chocolate of this invention was obtained.

[Example 9]
43 parts by mass of the blended fat II, 3 parts by mass of palm oil, 30 parts by mass of the middle melting point of palm fraction, 24 parts by mass of soybean oil, 0.2 parts by mass of lecithin, 3 parts by mass of polyglycerin fatty acid ester Mixing while keeping the temperature at 45 ° C., an oil-fat composition I for foam-containing chocolate of the present invention was obtained.

[Comparative Example 1]
35 parts by mass of palm oil, 15 parts by mass of palm stearin, 50 parts by mass of pork fat, 0.2 parts by mass of lecithin, and 3 parts by mass of polyglycerin fatty acid ester are mixed while keeping the temperature at 45 ° C. An oil / fat composition J was obtained.

[Comparative Example 2]
45 parts by mass of palm oil, 15 parts by mass of palm stearin, 40 parts by mass of pork fat, 0.2 parts by mass of lecithin, and 3 parts by mass of polyglycerin fatty acid ester are mixed while keeping at 45 ° C. An oil and fat composition K was obtained.

[Comparative Example 3]
100 mass parts of melting | fusing point part for palm fractionation, 0.2 mass part of lecithin, and 3 mass parts of polyglyceryl fatty acid ester were mixed while heat-retaining at 45 degreeC, and the oil-fat composition L for bubble containing chocolate was obtained.

[Comparative Example 4]
30 parts by mass of the above blended fat / oil II, 40 parts by mass of palm fraction soft oil having an iodine value of 65, 30 parts by mass of palm stearin, 0.2 parts by mass of lecithin, and 3 parts by mass of polyglycerin fatty acid ester at 45 ° C. While mixing, an oil-and-fat composition M for foam-containing chocolate was obtained.

  About the oil-fat composition A to I for bubble-containing chocolate of the present invention obtained in Examples 1 to 9 and the oil-fat composition J to M for bubble-containing chocolate obtained in Comparative Examples 1 to 4, the content of SUS type triglyceride, USU Table 1 shows the content of type triglycerides, the total amount thereof (SUS + USU), the mass ratio (SUU / USU), the content of SSS type triglycerides, and the proportion of fatty acids having 20 or more carbon atoms.

<Preparation of bubble-containing chocolate>
Cocoa butter (triglyceride content represented by SUS 83%, triglyceride content represented by USU 0%) 5 parts by weight, cacao mass (oil content 55%, triglyceride content represented by SUS 83%, USU 5 parts by mass of triglyceride content represented by 0%) is heated to 55 ° C. to dissolve, 16 parts by mass of whole milk powder (oil content 25%), 43.5 parts by mass of sugar, 0.5 parts by mass of lecithin Were kneaded into a paste and rolled. Here, 30 mass parts of either the oil / fat composition A to I or the oil / fat composition J to M of the bubble-containing chocolate of the present invention, which was heated to 55 ° C. and dissolved, was added to obtain a chocolate dough. . After tempering this chocolate dough, adjust the temperature to 25 ° C, use a desktop mixer, whipped using a beater until the specific gravity becomes 0.8, and use a squeezed bag set with a round die with a diameter of 10 mm Then, it was squeezed into a straw shape having a diameter of 10 mm and a length of 30 mm, and cooled and solidified at 5 ° C. for 1 hour to obtain a bubble-containing chocolate.
The obtained bubble-containing chocolate was evaluated according to the following criteria.

[Evaluation criteria]
<Internal phase evaluation>
About the internal phase of the foam containing chocolate obtained using the oil-fat composition obtained in the said Examples 1-9 and Comparative Examples 1-4, it evaluated in four steps according to the following evaluation criteria, and a result is [Table 2]. It was described in.
(Internal phase evaluation criteria)
A: Fine bubbles are uniformly present, and no coarse bubbles are seen at all.
○: Fine bubbles are present uniformly, but a few coarse bubbles are observed.
Δ: Somewhat coarse bubbles are present uniformly, and no coarse bubbles are seen at all.
X: Slightly coarse bubbles are uniformly present, and a few coarse bubbles are observed.

<Food texture evaluation>
The bubble-containing chocolate obtained using the oil and fat compositions obtained in Examples 1 to 9 and Comparative Examples 1 to 4 was subjected to sensory evaluation according to the following evaluation criteria by 10 panelists, and the total of 10 panelists. The score was the evaluation score, and the results are shown in [Table 2] as follows.
41 to 50 points: ◎ +, 31 to 40 points: ◎, 21 to 30 points: ○, 11 to 20 points: Δ, 0 to 10 points: ×
(Smoothness evaluation criteria)
5 points: Very smooth and soft.
3 points: Soft and smooth.
1 point: It is a texture that has a vomit.
0 point: It is too hard or too soft to be defective.

(Melting melting evaluation standard)
5 points: It has a refreshing mouth melt and is very good.
3 points: Good.
1 point: Slightly unsatisfactory with slightly melted mouth.
0 point: Melting in the mouth is bad.

(Evaluation criteria for light texture)
5 points: Very light and very light rear mouth.
3 points: Good with a light and light rear mouth.
1 point: It has a texture that is roughly crushed and is somewhat poor.
0 point: It is too hard or too soft to be defective.

Claims (4)

The oil phase contains 4 to 8% by mass of SSS type triglyceride, and SUU type triglyceride and USU type triglyceride occupying in the triglyceride (S is a saturated fatty acid having 16 to 18 carbon atoms, U is a monounsaturated carbon having 16 to 18 carbon atoms). Saturated fatty acid) is contained in an amount of 10 to 50% by mass, and the mass ratio (SUU / USU) of the SUU triglyceride to the USU triglyceride is 2.3 to 4.5 , and the SFC at 20 ° C. A fat-and-oil composition for foam-containing chocolate having a SFC of 10 to 55% and a SFC of 5 to 20%. Of the fatty acids constituting triglycerides in the oil phase, the ratio of the number 22 or more fatty acids carbon is less than 1 wt%, claim 1 aerated chocolate fats composition. A foam-containing chocolate comprising 20 to 90% by mass of the oil or fat composition according to claim 1 or 2 in the oil. The bubble-containing chocolate according to claim 3, which is a tempering type.