JP6086477B2 - Hard butter - Google Patents

Description

  The present invention relates to a hard butter that can suppress the occurrence of bloom over time while maintaining the softness of biting and good mouthfeel, and a chocolate obtained by using the hard butter.

  Chocolate has a unique flavor and texture derived from the cacao content, particularly cacao mass and cocoa butter, and has been preferred around the world since ancient times. In particular, physical properties that snap when eaten (snap properties) and good mouthfeel that dissolves at around body temperature are often required as a major feature of chocolate, and cacao butter is mainly used as its raw material. I came. Cocoa butter is hard in a temperature range of 25 ° C. or less, softens rapidly at 30 to 32 ° C., and completely dissolved at 35 ° C., and thus is used as a main raw material for chocolate.

  On the other hand, in recent years, with the diversification of preferences, many chocolates that do not fit in the conventional frame have appeared, such as air-in chocolate containing a chocolate dough and water-containing chocolate having a high moisture content. In particular, unlike chocolate with snapping properties, so-called soft chocolate, which is soft and chewable, is gaining popularity. Since soft chocolate is significantly different in physical properties from conventional chocolate, it is common practice to replace part or all of cocoa butter with cocoa butter substitute having a lower melting point or to add liquid oil. However, if you use a lot of cocoa butter substitute oil or liquid oil with a low melting point to soften the bite, the mouthfeel when eating will be worse and the oily feeling may become stronger, and soft chocolate Since there are few high melting point fats and relatively medium and low melting point fats, there is a problem that blooms occur due to changes in temperature over time, and mouthfeel is poor.

  Various studies have been conducted on soft soft chocolate that is bitten as described above. For example, a method of adjusting the physical properties of chocolate by adding a fat solidifying agent (Patent Document 1), and a fat and oil exudation inhibitor that is a polyglycerin fatty acid ester having behenic acid and unsaturated fatty acid as essential fatty acids are used. Method (Patent Document 2), a method using SOS type triglyceride containing a certain amount of lauric acid as a constituent fatty acid and lipophilic sorbitan fatty acid ester (Patent Document 3), disaturated monounsaturated triglyceride, monosaturated diunsaturated triglyceride And the like, and a trisaturated triglyceride content is 2% by mass or more and less than 12% by mass (Patent Document 4).

  However, in the methods of Patent Document 1 and Patent Document 2, since an emulsifier having a high melting point is used, the influence on the mouth is unavoidable, and it is particularly effective when blended with a large amount of liquid oil. In particular, there was a problem that the oily feeling became strong. Further, Patent Document 3 has a problem that a certain amount of lauric acid is essential as a constituent fatty acid, is incompatible with tempering type fats and oils, and bloom tends to occur over time. In Patent Document 4, although the daily bloom is suppressed, since the ratio of liquid oil is large, the oily feeling is strong, and when a certain amount or more of trisaturated triglyceride is contained, a problem easily occurs in the mouth.

In this way, there are many problems remaining in order to suppress the daily bloom while maintaining the softness of the soft chocolate biting and the good mouthfeel.
On the other hand, the present applicants already have a hard butter containing palm fraction oil having a linoleyl dipalmitin content of 2 to 8% by weight and an oleoyl dipalmitin (P2O) content of 70% by weight or more. (Patent Document 5), and an oil / fat composition (Patent Document 6) that defines the contents of 2-oleodisaturated triglyceride, 2-oleopalmitarachidine, trisaturated triglyceride, and dihydroxy fatty acid-containing triglyceride. However, with these methods, it is difficult to achieve both softness of biting and mouthfeel.

JP 2000-116330 A JP 2006-6277 A Japanese Patent Laid-Open No. 9-121771 JP 2008-228641 A JP 2000-336389 A JP 2001-131574 A

  Accordingly, an object of the present invention is to obtain a soft chocolate in which the occurrence of bloom over time is suppressed while maintaining the softness of biting and good mouthfeel.

  As a result of various studies to solve the above problems, the present inventors have conventionally considered that trisaturated triglycerides (SSS) are important for stability of physical properties over time, and when SSS is greatly reduced. Even so, if hard butter containing a specific palm fraction oil was used, it was found that chocolate with good biting and mouthfeel could be obtained while suppressing the occurrence of daily bloom. . The present invention has been completed based on the above findings.

  According to the present invention, it is possible to obtain a soft chocolate in which the occurrence of bloom over time is suppressed while maintaining softness of biting and good mouthfeel.

Hereinafter, the hard butter of the present invention will be described in detail based on preferred embodiments.
The hard butter of the present invention contains 50 to 100% by mass, preferably 70 to 99% by mass, and most preferably 75 to 98% by mass of palm fractionated oil that satisfies the following conditions (a) to (c). is there. (However, in the following, S represents a saturated fatty acid having 16 to 22 carbon atoms, P represents palmitic acid, and O represents oleic acid.)
(A) Content of tri-saturated triglyceride (SSS) is 0.1 to 1% by mass [based on palm fraction oil]
(B) Content of oleoyl dipalmitin (P2O) is 30 to 65% by mass [based on palm fraction oil]
(C) Mass% of 1 (3) -oleoyl dipalmitin (PPO) / 2 mass% of 2-oleoyl dipalmitin (POP) is 0.4 or less

First, the condition (a) will be described.
The fractionated palm oil used in the present invention has a trisaturated triglyceride (hereinafter sometimes referred to as SSS) content of 0.1 to 1% by mass, preferably 0.12 to 0.7% by mass, more preferably It is 0.14-0.6 mass%, Most preferably, it is 0.15-0.5 mass%. (However, S represents a saturated fatty acid having 16 to 22 carbon atoms.) When the content of SSS is less than 0.1% by mass, when hard butter is used for soft chocolate, which will be described later, it is bitten over time. The sticking is hard and the mouth is bad, and the bloom tends to occur. Moreover, when there is more content of SSS than 1 mass%, the biting out as a soft chocolate will be hard, and will become unsavory.

Next, the condition (b) will be described.
In the palm fractionated oil of the present invention, the content of oleoyl dipalmitin (hereinafter sometimes referred to as P2O) is 30 to 65% by mass, preferably 35 to 60% by mass, and most preferably 40 to 55% by mass. . (However, P represents palmitic acid and O represents oleic acid.) Here, oleoyl dipalmitin (P2O) is 1 (3) -oleic acid in which palmitic acid is bonded to the 1,2-position and oleic acid is bonded to the 3-position. The sum of oil dipalmitin (hereinafter sometimes referred to as PPO) and 2-oleoyl dipalmitin (hereinafter also referred to as POP) in which palmitic acid is bound at positions 1, 3 and oleic acid is bound at position 2. It is shown. When the content of P2O is less than 30% by mass, good lip-sticking cannot be obtained. Moreover, when there is more content of P2O than 65 mass%, biting will become a hard thing.

Next, the condition (c) will be described.
The palm fractionated oil should have a mass% of 1 (3) -oleoyl dipalmitin (PPO) / 2-% of oleoyl dipalmitin (POP) of 0.4 or less, preferably 0.3 or less. More preferably, it is 0.25 or less. When PPO / POP is larger than 0.4, good lip squeezing cannot be obtained when used for chocolate.

  The method for obtaining the palm fractionated oil can be performed by combining dry fractionation, solvent fractionation, surfactant fractionation, and the like that are generally performed, and is not particularly limited. "Method to remove crystal part by dry fractionation", "Method to remove crystal part by solvent fractionation of the middle melting point of palm", "Remove crystal part by dry fractionation of palm olein, and further remove soft part oil by dry fractionation Method "and the like.

  As the above-mentioned “method for removing the crystalline part of the palm melting point by dry fractionation”, what is obtained by completely melting the palm melting point having an iodine value of 40-50 is 24-27 ° C., preferably 25-26. Cool to 0 ° C. to precipitate crystals and remove the crystal parts.

  As the above-mentioned “method for removing the crystalline part of the palm melting point by solvent fractionation”, 30 to 70 parts by mass of a solvent is added to 100 parts by mass of the palm melting point of 40 to 50 and completely dissolved. Let And the obtained fractional raw material miscella is cooled. When acetone is used as a solvent, it is cooled to 15 to 20 ° C., and when hexane is used, it is cooled to −15 to 10 ° C. to precipitate crystals and remove the crystal parts. To do. At this time, crystallization is facilitated by adding a seed (crystallized raw material miscella or the like that has been cooled and solidified in advance) as a crystal nucleus.

  As the above-mentioned “method for removing crystal part of palm olein by dry fractionation and further removing soft oil by dry fractionation”, palm olein having an iodine value of 55 to 58 is completely melted, and is preferably 16 to 24 ° C., preferably It cools to 18-22 degreeC, a crystal | crystallization is precipitated, a crystal | crystallization part is removed, and the iodine value 56-59 and the olein fraction whose content of SSS is 0.3% or less are obtained. At this time, if seeds (palm stearin, palm olein, or other solid fats that have been cooled and solidified in advance) serving as the core of the crystal are added, crystallization is facilitated. Then, the obtained olein fraction is completely dissolved, cooled to 10 to 20 ° C., preferably 12 to 18 ° C., and crystals are precipitated to obtain a crystal portion. At this time, if seeds (palm stearin, palm olein, or other solid fats that have been cooled and solidified in advance) serving as the core of the crystal are added, crystallization is facilitated.

  The hard butter of the present invention has a S / U mass ratio of 1.5 to 4 in the fatty acid composition in addition to the above-mentioned palm fractionated oil, contains 20 to 60% by mass of palm extremely hardened oil and fat, and has 14 carbon atoms. It is preferable to contain 0.1 to 30% by mass of processed oil or fat which is a low melting point part or a middle melting point part of a transesterified fat or oil obtained by transesterifying an oil or fat compound having a fatty acid content of less than 10% by weight (provided that S Represents a saturated fatty acid having 16 to 22 carbon atoms, and U represents an unsaturated fatty acid having 16 or more carbon atoms. By containing the processed oil and fat, changes in physical properties over time can be suppressed, and particularly when used in soft chocolate, mouthfeel, bloom, and biting can be maintained in a good state. The more preferable content of the processed oil / fat is preferably 0.1 to 25% by mass, more preferably 1 to 25% by mass, and most preferably 2 to 19% by mass in the hard butter. If the content of the processed oil and fat is less than 0.1% by mass, a sufficient effect cannot be obtained.

  Content of the said palm extremely hardened oil and fat in the said fat and oil compound is 20-60 mass%, Preferably it is 30-60 mass%, Most preferably, it is 35-55 mass%. If the content of the palm extremely hardened oil and fat is out of the range of 20 to 60% by mass, sufficient effects cannot be obtained.

  Oils other than the above-mentioned palm extremely hardened oils and fats contained in the above oil and fat composition may be oils and fats suitable for food, soy oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil , Beni flower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, etc., liquid oils and fats at room temperature, but palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, Fats and oils that are solid at room temperature such as beef tallow, milk fat, pork fat, cacao butter, fish oil, whale oil and the like can also be used. Further, these edible fats and oils can be used for physical or chemical treatment such as hydrogenation, fractionation, transesterification, etc. Oils and fats that have been subjected to seeds or two or more kinds of treatments can also be used.

  In the above fat and oil blend, these fats and oils can be used alone or in combination of two or more. However, the S / U mass ratio in the fatty acid composition contained in the fat and oil blend is 1. 5 to 4, preferably 2.0 to 3.5.

Moreover, in the fatty acid composition in the oil and fat composition, the content of fatty acids having 14 or less carbon atoms is required to be less than 10% by mass, preferably less than 5% by mass, and more preferably less than 3% by mass. When the content of fatty acids having 14 or less carbon atoms is 10% by mass or more, the resulting hard butter may deteriorate in flavor over time, and when used in soft chocolate, it has the effect of suppressing bloom over time. Not only can it not be seen, but conversely, bloom is likely to occur.
Moreover, in the fatty acid composition in the oil and fat composition, the content of saturated fatty acids having 20 or more carbon atoms is preferably 2% by mass or less, more preferably 1% by mass or less, and further preferably 0.5% by mass or less.

Moreover, in the fatty acid composition in the oil and fat composition, the value of the saturated fatty acid content having 18 carbon atoms / the saturated fatty acid content having 16 carbon atoms is preferably 0.3 to 1.1, more preferably 0.3 to 0.00. 8, By setting it as 0.45-0.70 more preferably, it is possible to obtain hard butter with good mouthfeel and soft chocolate described later.
Therefore, as fats and oils other than the above-mentioned palm extremely hardened fats and oils, it contains a lot of saturated fatty acids (palmitic acid) having 16 carbon atoms such as palm oil and palm fractionated oil, and saturated with 18 carbon atoms than the saturated fatty acid content having 16 carbon atoms. It is preferable to use fats and oils with low fatty acid (stearic acid) content.
That is, in the said oil-fat composition, it is preferable to use palm oil and / or palm fractionation oil as fats and oils other than a palm extreme hardening fat.

  The transesterification reaction may be a chemical catalyst method or an enzymatic method, and may be a random ester reaction or a regioselective transesterification reaction. More preferably, it is a random ester reaction using a non-enzymatic enzyme.

  Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate. Examples of the enzyme having no regioselectivity include, for example, the genus Alcaligenes, the genus Rhizopus, and the Aspergillus ( Examples include lipases derived from the genus Aspergillus, the genus Mucor, the genus Penicillium, and the like. The lipase can be used as an immobilized lipase by being immobilized on a carrier such as an ion exchange resin or diatomaceous earth and ceramic, or can be used in the form of a powder.

  The processed fat / oil is a low melting point portion or a middle melting point portion of the transesterified fat / oil thus obtained. The low melting point portion is a low melting point fraction obtained by separating and removing a high melting point portion by fractionation, and the middle melting point portion is a high melting point portion and a low melting point portion (liquid portion by separation). ) Is a medium-melting-point fraction that has been separated and removed.

  Specifically, the high melting point portion is removed so that the trisaturated triglyceride content is preferably 12% by mass or less, more preferably 6% by mass or less, and still more preferably 3% by mass or less. The lower limit is not particularly limited, but is generally 0.5% by mass, preferably 1.5% by mass.

  When using the middle melting point part as the processed oil or fat, the total content of triunsaturated triglyceride and monosaturated diunsaturated triglyceride is preferably 30% by mass or less, more preferably 20% by mass or less, and still more preferably 10%. The low melting point portion is removed so as to be less than mass%. The lower limit is not particularly limited, but is generally 5% by mass, preferably 6% by mass.

  As the fractionation method, any method such as solvent fractionation such as acetone fractionation or hexane fractionation, solvent-free fractionation such as dry fractionation, etc. can be adopted. Acetone fractionation is preferred.

In the constituent fatty acid composition, the processed fat / oil preferably has a fatty acid content of 14 or less carbon atoms, preferably less than 10% by mass, more preferably less than 5% by mass, and still more preferably less than 3% by mass.
In addition, the above-described processed fats and oils preferably have a saturated fatty acid content of 20 or more carbon atoms in the constituent fatty acid composition, preferably 2% by mass or less, more preferably 1% by mass or less, and further preferably 0.5% by mass or less. .

  The hard butter of the present invention contains not only the above-mentioned palm fractionated oil and the processed oil / fat which is the low melting point part or the middle melting point part of the transesterified oil / fat obtained by transesterification of the specific fat / fat blend, but also other edible fats and oils as necessary can do.

  The other edible fats and oils are 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 fat, milk fat, pork fat, cacao fat, monkey fat, shea fat, iripe fat, mango kernel oil, coconut fat, fish oil, whale oil and other vegetable oils, animal fats, and these are selected from hydrogenation, fractionation and transesterification 1 type or 2 types or more selected from the oils and fats which performed the 1 or 2 or more process performed can be used (however, the palm fractionation oil which satisfy | fills the conditions of said (a)-(c) is remove | excluded).

  The use amount of the other edible fats and oils is preferably 0 to 50% by mass, more preferably 0 to 30% by mass, further preferably 0 to 25% by mass, and most preferably not used, based on hard butter.

  In addition, it is preferable that the hard butter | batter of this invention does not contain trans fatty acid substantially. Here, “substantially free of trans fatty acid” means that the content of trans fatty acid is preferably less than 10% by mass, more preferably 5% by mass or less, and most preferably 1% by mass or less in the total constituent fatty acids of hard butter. It means that.

  Hydrogenation is a typical method for increasing the melting point of fats and oils. Partially hydrogenated fats and oils usually contain about 10 to 50% by mass of trans fatty acids in the constituent fatty acids. On the other hand, there are almost no trans fatty acids in natural fats and oils, and the fats and oils derived from ruminants contain only less than 10% by mass. In recent years, there has been a demand for hard butter that has not been subjected to chemical treatment, particularly hydrogenation, that is, hard butter that is substantially free of trans fatty acids and has an appropriate consistency. Since the said palm fractionation oil used for the hard butter | batter of this invention and palm extremely hardened fats and oils do not contain trans fatty acid substantially, by not using partially hydrogenated fats and oils as said other fats and oils, a trans fatty acid is not included. Both can be hard butter having an appropriate consistency.

Moreover, it is preferable that the hard butter | batter of this invention contains 0.1-5 mass% of sucrose fatty acid ester whose HLB is 5 or less. This is because changes in physical properties over time can be suppressed, and especially when used in soft chocolate, mouthfeel, bloom, and biting can be maintained in a good state.
The more preferable content of the sucrose fatty acid ester having an HLB of 5 or less is 0.3 to 4% by mass, and most preferably 0.5 to 3% by mass. When the amount is less than 0.1% by mass, a sufficient effect cannot be exhibited. When the amount is more than 5% by mass, an unpleasant taste tends to occur and the flavor tends to be bad.

  The hard butter of the present invention includes the above fats and oils, a sucrose fatty acid ester having an HLB of 5 or less, a colorant used for producing a normal hard butter, an emulsifier other than a sucrose fatty acid ester having an HLB of 5 or less, Optional components such as antioxidants and fragrances can be contained. The content of these optional components is preferably 5% by mass or less, more preferably 3% by mass or less, and most preferably 1% by mass or less in total in the hard butter composition of the present invention.

  Examples of emulsifiers other than sucrose fatty acid ester having HLB of 5 or less include sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid having HLB greater than 5. Ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin, saponins, etc., one or two selected from these More than seeds can be used. Although the compounding quantity of the said emulsifier does not have a restriction | limiting in particular, In the hard butter | batter of this invention, Preferably it is 0-5 mass%, More preferably, it is 0-1 mass%.

  The hard butter of the present invention described above includes not only chocolate for the original application, but creams having an oil phase as a continuous phase such as butter cream and sugar cream, and further, sand cream, margarine, shortening, ice cream, Although it can use widely as raw material fats and oils, such as whipped cream, it is especially preferable to use it for the temper type chocolate mentioned later, especially for temper type soft chocolate.

Next, the chocolate of the present invention will be described.
The chocolate of the present invention includes not only chocolates and quasi-chocolates stipulated by the National Chocolate Fair Trade Council, but also processed fats and oils such as cocoa mass, cocoa butter, cocoa, etc. Raw materials selected from various powdered foods such as cacao mass, cocoa powder, and powdered milk, fats and oils, sugars, emulsifiers, fragrances, pigments, etc., are mixed in an arbitrary ratio, and are roll-rolled and conched by conventional methods. This is what you get.

  In this invention, it is preferable that it is a soft chocolate among the said chocolates. Soft chocolate refers to chocolate that does not have the good snapping property of general chocolate and is soft from biting. Although there is no clear definition about soft chocolate, in this invention, as this soft chocolate, SFC of the oil component in chocolate is 40-70 at 20 degreeC, 10-60 at 25 degreeC, and 0-30 at 30 degreeC. Soft chocolate, more preferably 30 to 55 at 20 ° C, 25 to 40 at 25 ° C, and 0 to 10 at 30 ° C.

  The chocolate of this invention uses the hard butter of this invention for a part or all of the fats and oils contained in chocolate. Here, the hard butter of the present invention is excellent in good mouth-feeling and stability over time (bloom suppression) while maintaining the softness of biting. This chocolate has excellent mouthfeel and stability over time while maintaining the softness of biting.

  The usage-amount of the said hard butter in the chocolate of this invention is 10-100 mass% in the fats and oils contained in chocolate, Preferably it is 20-80 mass%, More preferably, it is 25-70 mass%.

Moreover, in the chocolate of this invention, it is preferable that 1-20 mass% of milk fat is contained in oil content on the basis of oil content at the point which can suppress generation | occurrence | production of bloom over time. More preferably, it is 3-15 mass%, Most preferably, it is 5-12 mass%.
In the present invention, if necessary, edible fats and oils other than the above cocoa butter, milk fat, and hard butter of the present invention may be used, but the content of edible fats and oils other than cocoa butter, milk and fat derived from the hard butter of the present invention Is preferably 5% by mass or less, more preferably 3% by mass or less, and most preferably 1% by mass or less in the oil of chocolate.

  Examples of edible fats other than the cocoa butter, milk fat, and hard butter of the present invention include, for example, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, Kapok oil, sesame oil, evening primrose oil, shea fat, monkey fat, beef fat, pork fat, fish oil, whale oil and other vegetable oils and animal fats, and one or more selected from hydrogenation, fractionation and transesterification The fats and oils which performed the process of these are mentioned, The 1 type (s) or 2 or more types chosen from these can be used.

Moreover, it is preferable that content of the symmetric type triglyceride (henceforth SUS) in the triglyceride composition of the oil of the chocolate of this invention is 30 mass% or more, More preferably, it is 40-90 mass%, Furthermore, Preferably it is 45-80 mass%.
However, in the present invention, in SUS, a saturated fatty acid residue having 16 to 22 carbon atoms is bonded to the 1st and 3rd positions of glycerol, and an unsaturated fatty acid residue having 16 or more carbon atoms is bonded to the 2nd position of glycerol. Triglycerides shall be indicated.

  Further, the amount of SSS in the chocolate of the present invention is preferably less than 2% by mass, more preferably less than 1.5% by mass, and most preferably less than 1% by mass in the oil content of the chocolate.

  The amount of oil contained in the chocolate of the present invention is preferably 18 to 60% by mass, more preferably 25 to 55% by mass, and most preferably 30 to 50% by mass.

  Although the chocolate of this invention can be manufactured by the normal manufacturing method according to the kind etc. of chocolate except using the hard butter | batter of this invention as a raw material, it is especially preferable to perform tempering operation. Tempering is to perform a cooling operation while satisfying a certain temperature condition at the time of chocolate production, especially when the oil contains a lot of symmetric triglycerides, to suppress the occurrence of bloom by arranging the triglyceride molecules, This operation is necessary for producing chocolate with a glossy surface. If the tempering operation is not performed, not only the stability over time is deteriorated, but also the mouthfeel tends to be poor, and the effects of the present invention may not be sufficiently obtained.

  The tempering operation can be performed by a general tempering operation. For example, the chocolate dough is heated to about 45 to 50 ° C. and dissolved, and then slowly stirred so that air does not enter up to about 27 ° C. After cooling, warm again to 31-33 ° C., slowly stirring, heating and melting the chocolate dough to about 45-50 ° C., then crystallize the high melting point fat and / or tempered chocolate One method is to add them little by little as a nucleus.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not restrict | limited at all by these Examples.

Production of fractionated palm oil [Production Example 1]
The melting point in the palm having an iodine value of 45 was completely melted at 60 ° C., and then cooled to 25 ° C. to precipitate crystals for 10 hours. Subsequently, the crystal part was removed to obtain palm fractionated oil A. (SSS: 0.15%, P2O: 50%, PPO / POP = 0.19)

[Production Example 2]
The melting point in the palm having an iodine value of 45 was completely melted at 60 ° C. and then cooled to 26 ° C. to precipitate crystals for 10 hours. Subsequently, the crystal part was removed to obtain palm fractionated oil B. (SSS: 0.5%, P2O: 48%, PPO / POP = 0.17)

[Production Example 3]
The melting point in the palm having an iodine value of 45 was completely melted at 60 ° C., and then cooled to 27 ° C. to precipitate crystals for 10 hours. Subsequently, the crystal part was removed, and a palm fractionation oil C was obtained. (SSS: 0.7%, P2O: 45%, PPO / POP = 0.13)

[Production Example 4]
50 parts by mass of acetone was added to 100 parts by mass of the melting point of palm having an iodine value of 45, and crystals were precipitated at 17 ° C. for 10 hours. Subsequently, the crystal part was taken out to obtain palm fractionated oil D. (SSS: 1.2%, P2O: 70%, PPO / POP = 0.17)

[Production Example 5]
The melting point in the palm having an iodine value of 45 was completely melted at 60 ° C., and then cooled to 23 ° C. to precipitate crystals for 10 hours. Subsequently, the crystal part was removed to obtain palm fractionated oil E. (SSS: less than 0.1%, P2O: 50%, PPO / POP = 0.19)

Manufacture of processed oil and fat <Manufacture of processed oil and fat a>
An oil / fat blend obtained by mixing and dissolving 65 parts by mass of palm oil (iodine number 48) and 35 parts by mass of palm extremely hardened oil / fat hardened to a value less than 1 at 70 ° C., catalyzed Na methylate As a result, a transesterification reaction was carried out and purified by a conventional method to obtain a transesterified oil a ′.
The mass ratio of S / U in the oil / fat blend used for the transesterification is 2.1, and the mass ratio of saturated fatty acid having 18 carbon atoms / saturated fatty acid having 16 carbon atoms (hereinafter also referred to as St / P) is 0.00. 47, the content of saturated fatty acids having 14 or less carbon atoms was less than 3% by mass, and the content of saturated fatty acids having 20 or more carbon atoms was less than 0.5% by mass.
A high melting point portion and a liquid portion were removed from this transesterified fat / a ′ by acetone fractionation, and the obtained middle melting point portion was purified by a conventional method to obtain processed fat / oil a.
In addition, trisaturated triglyceride content of the obtained processed fat and oil a is 2.7% by mass, the total content of triunsaturated triglyceride and monosaturated diunsaturated triglyceride is 6.8% by mass, saturated with 14 or less carbon atoms. The fatty acid content was less than 3% by mass, and the saturated fatty acid content having 20 or more carbon atoms was less than 0.5% by mass.

<Manufacture of processed oil and fat b>
Transesterified oil and fat b 'in the same manner as in Example 1 except that 65 parts by mass of palm oil and 35 parts by mass of palm extremely hardened oil in the oil and fat composition were changed to 55 parts by mass of palm oil and 45 parts by mass of palm extremely hardened oil and fat. Got.
In addition, the mass ratio of S / U in the oil and fat blend used for the transesterification is 2.6, the mass ratio of St / P is 0.58, and the content of saturated fatty acids having 14 or less carbon atoms is less than 3 mass%. The content of saturated fatty acids having 20 or more carbon atoms was less than 0.5% by mass.
The high melting point portion was removed from this transesterified fat / oil b ′ by dry fractionation, and the obtained low melting point portion was purified by a conventional method to obtain processed fat / oil b.
In addition, trisaturated triglyceride content of the obtained processed fats and oils b is 9.4% by mass, the total content of triunsaturated triglyceride and monosaturated diunsaturated triglyceride is 25.8% by mass, saturated with 14 or less carbon atoms. The fatty acid content was less than 3% by mass, and the saturated fatty acid content having 20 or more carbon atoms was less than 0.5% by mass.

<Manufacture of processed oil c>
Palm oil (iodine number 48) was mixed and dissolved at a mass ratio of palm oil: acetone = 1: 2 at 50 ° C., then cooled to 25 ° C., and then the crystal part (stearin fraction) was separated by filtration to obtain a liquid part. Got. Acetone was removed from the liquid portion by a conventional method, followed by purification by a conventional method to obtain a palm soft part oil having an iodine value of 55. This palm soft part oil was used as a raw oil and fat, a random transesterification reaction was carried out using Na methylate as a catalyst, and purified by a conventional method to obtain processed oil and fat c.

<Manufacture of processed oil and fat d>
An oil / fat blend obtained by mixing and dissolving 60 parts by mass of palm oil (iodine value 48) and 40 parts by mass of palm extremely hardened oil / fat hardened until the iodine value is less than 1 at 70 ° C., catalyzes Na methylate. As a result, a random transesterification reaction was carried out and purified by a conventional method to obtain a processed oil and fat d.

[Example 1]
The said palm fractionation oil A75 mass part and processed fats and oils a25 mass part were melt | dissolved and mixed at 60 degreeC, and it was set as the hard butter A1 of this invention.
Subsequently, 19 parts by mass of the obtained hard butter A1, 8 parts by mass of cacao mass (oil content 55% by mass), 13.6 parts by mass of cocoa butter (SSS content: 1% by mass), whole milk powder (oil content) 25 parts by weight) 14 parts by weight, 45.3 parts by weight of sugar, and 0.1 parts by weight of fragrance are put into a Hobart mixer, mixed at a medium speed for 3 minutes using a beater, further rolled, conched, and chocolate I got the dough. After tempering this, it was poured into a mold, cooled, and released from mold to obtain the soft chocolate A2 of the present invention. (SFC oil fraction SFC: 47 at 20 ° C., 31 at 25 ° C., 9 at 30 ° C., 9% of SUS in oil of soft chocolate A2: 59%)

The obtained hard butter A1 of the present invention was stored in a thermostat at 20 ° C., and 10 panelists included hard butter A1 in the mouth one month, one month, and three months later, and “bite out”. An evaluation was made on "mouth".
The evaluation was performed according to the following evaluation criteria, and the total score of 10 panelists was used as the evaluation score, and the results are shown in [Table 1] as follows.
41 to 50 points: ◎ +, 31 to 40 points: ◎, 21 to 30 points: ○, 11 to 20 points: Δ, 0 to 10 points: ×

<Evaluation criteria>
・ Five bites are very good.
3 points Good.
1 point Somewhat bad.
0 point is bad.
・ Five mouthpieces Very good mouthfeel.
3 points Good.
1 point Somewhat bad.
0 point is bad.

  In addition, the obtained soft chocolate A2 of the present invention was stored in a constant temperature machine at 20 ° C., and “bite” and “mouth” after 1 week, 1 month, 3 months, 6 months, and 12 months after manufacture. We evaluated “bloom”.

For “bite” and “mouth opening”, sensory evaluation was performed by 10 panelists according to the following evaluation criteria, the total score of 10 panelists was used as the evaluation score, and the results are shown in [Table 2] as follows. It was.
41 to 50 points: ◎ +, 31 to 40 points: ◎, 21 to 30 points: ○, 11 to 20 points: Δ, 0 to 10 points: ×

  The “bloom” was evaluated by visually observing the bloom state according to the following evaluation criteria. The results are shown in [Table 2].

<Evaluation criteria>
・ Five bites are very good.
3 points Good.
1 point Somewhat bad.
0 point is bad.
・ Five mouthpieces Very good mouthfeel.
3 points Good.
1 point Somewhat bad.
0 point is bad.
・ Broom evaluation criteria-: Bloom is not seen and glossy ±: Bloom is not seen but gloss is not found +: Bloom is partially seen ++: Severe bloom is seen

[Example 2]
80 parts by mass of the above palm fractionated oil B and 20 parts by mass of processed oil and fat b were dissolved and mixed at 60 ° C. to obtain hard butter B1 of the present invention.
Subsequently, a chocolate dough was obtained in the same manner as in Example 1 except that 19 parts by mass of hard butter B1 was used instead of hard butter A1. This was tempered, poured into a mold, cooled, and released from the mold to obtain the soft chocolate B2 of the present invention. (SFC of oil of soft chocolate B2: 49 at 20 ° C., 33 at 25 ° C., 10 at 30 ° C., ratio of SUS in oil of soft chocolate B2: 59%)
The obtained hard butter B1 and soft chocolate B2 were evaluated in the same manner as in Example 1, and are shown in [Table 1] and [Table 2].

[Example 3]
90 parts by weight of the above palm fractionated oil A and 10 parts by weight of processed oil a were dissolved and mixed at 60 ° C. to obtain hard butter C1 of the present invention.
Subsequently, a chocolate dough was obtained in the same manner as in Example 1 except that 19 parts by mass of the hard butter C1 was used instead of the hard butter A1. This was tempered, poured into a mold, cooled, and released from the mold to obtain the soft chocolate C2 of the present invention. (SFC of soft chocolate C2 oil: 45 at 20 ° C., 29 at 25 ° C., 7 at 30 ° C., ratio of SUS in oil of soft chocolate C2: 61%)
The obtained hard butter C1 and soft chocolate C2 were evaluated in the same manner as in Example 1, and are shown in [Table 1] and [Table 2].

[Example 4]
The said palm fractionation oil A98 mass part and 2 mass parts of sucrose fatty acid ester (HLB1) were melt | dissolved and mixed at 60 degreeC, and it was set as the hard butter D1 of this invention.
Subsequently, a chocolate dough was obtained in the same manner as in Example 1 except that 19 parts by mass of hard butter D1 was used instead of hard butter A1. This was tempered, poured into a mold, cooled, and released from mold to obtain the soft chocolate D2 of the present invention. (SFC of oil of soft chocolate D2: 46 at 20 ° C., 30 at 25 ° C., 8 at 30 ° C., ratio of SUS in oil of soft chocolate D2: 62%)
The obtained hard butter D1 and soft chocolate D2 were evaluated in the same manner as in Example 1, and are shown in [Table 1] and [Table 2].

[Example 5]
98 mass parts of said palm fractionation oil A1 and 2 mass parts of polyglycerol fatty acid ester were melt | dissolved and mixed at 60 degreeC, and it was set as the hard butter E1 of this invention.
Subsequently, a chocolate dough was obtained in the same manner as in Example 1 except that 19 parts by mass of hard butter E1 was used instead of hard butter A1. After tempering this, it was poured into a mold, cooled, and released from mold to obtain the soft chocolate E2 of the present invention. (SFC of oil of soft chocolate E2: 46 at 20 ° C., 30 at 25 ° C., 8 at 30 ° C., ratio of SUS in oil of soft chocolate E2: 62%)
The obtained hard butter E1 and soft chocolate E2 were evaluated in the same manner as in Example 1 and shown in [Table 1] and [Table 2].

[Example 6]
80 parts by mass of the above palm fractionated oil A, 18 parts by mass of processed oil and fat a, and 2 parts by mass of sucrose fatty acid ester (HLB1) were dissolved and mixed at 60 ° C. to obtain hard butter F1 of the present invention.
Subsequently, a chocolate dough was obtained in the same manner as in Example 1 except that 19 parts by mass of hard butter F1 was used instead of hard butter A1. This was tempered, poured into a mold, cooled, and released from the mold to obtain the soft chocolate F2 of the present invention. (SFC of oil of soft chocolate F2: 46 at 20 ° C., 30 at 25 ° C., 8 at 30 ° C., ratio of SUS in oil of soft chocolate F2: 59%)
The obtained hard butter F1 and soft chocolate F2 were evaluated in the same manner as in Example 1, and are shown in [Table 1] and [Table 2].

[Example 7]
The said palm fractionation oil A84 mass part, processed fats and oils a15 mass part, and 1 mass part of sucrose fatty acid ester (HLB1) were melt | dissolved and mixed at 60 degreeC, and it was set as the hard butter G1 of this invention.
Subsequently, a chocolate dough was obtained in the same manner as in Example 1 except that 19 parts by mass of hard butter G1 was used instead of hard butter A1. After tempering this, it was poured into a mold, cooled, and released from mold to obtain the soft chocolate G2 of the present invention. (SFC of oil of soft chocolate G2: 45 at 20 ° C., 29 at 25 ° C., 7 at 30 ° C., ratio of SUS in oil of soft chocolate G2: 60%)
The obtained hard butter G1 and soft chocolate G2 were evaluated in the same manner as in Example 1, and are shown in [Table 1] and [Table 2].

[Example 8]
80 parts by mass of the above palm fractionated oil B and 20 parts by mass of processed oil / fat c were dissolved and mixed at 60 ° C. to obtain the hard butter H1 of the present invention.
Subsequently, a chocolate dough was obtained in the same manner as in Example 1 except that 19 parts by mass of hard butter H1 was used instead of hard butter A1. This was tempered, poured into a mold, cooled, and released from the mold to obtain the soft chocolate H2 of the present invention. (SFC of oil of soft chocolate H2: 37 at 20 ° C., 27 at 25 ° C., 7 at 30 ° C., ratio of SUS in oil of soft chocolate H2: 58%)
The obtained hard butter H1 and soft chocolate H2 were evaluated in the same manner as in Example 1, and are shown in [Table 1] and [Table 2].

[Example 9]
80 parts by mass of the above palm fractionated oil B and 20 parts by mass of processed oil and fat d were dissolved and mixed at 60 ° C. to obtain hard butter I1 of the present invention.
Subsequently, a chocolate dough was obtained in the same manner as in Example 1 except that 19 parts by mass of hard butter I1 was used instead of hard butter A1. After tempering this, it was poured into a mold, cooled, and released from mold to obtain the soft chocolate I2 of the present invention. (SFC of soft chocolate I2 oil: 44 at 20 ° C, 35 at 25 ° C, 13 at 30 ° C, ratio of SUS in oil of soft chocolate I2: 58%)
The obtained hard butter I1 and soft chocolate I2 were evaluated in the same manner as in Example 1, and are shown in [Table 1] and [Table 2].

[Example 10]
The said palm fractionation oil C98 mass part and 2 mass parts of sucrose fatty acid ester (HLB1) were melt | dissolved and mixed at 60 degreeC, and it was set as the hard butter J1 of this invention.
Subsequently, a chocolate dough was obtained in the same manner as in Example 1 except that 19 parts by mass of hard butter J1 was used instead of hard butter A1. This was tempered, poured into a mold, cooled, and released from the mold to obtain the soft chocolate J2 of the present invention. (SFC of soft chocolate J2 oil: 43 at 20 ° C, 29 at 25 ° C, 7 at 30 ° C, ratio of SUS in oil of soft chocolate J2: 62%)
The obtained hard butter J1 and soft chocolate J2 were evaluated in the same manner as in Example 1, and are shown in [Table 1] and [Table 2].

[Example 11]
27 parts by mass of the hard butter A1 of the present invention, 8 parts by mass of cacao mass (oil content 55%), 5.6 parts by mass of cocoa butter, 14 parts by mass of whole milk powder (oil content 25%), 45.3 sugar Part by mass and 0.1 part by mass of fragrance were put into a Hobart mixer, mixed at a medium speed for 3 minutes using a beater, further rolled and conched to obtain a chocolate dough.
This was tempered, poured into a mold, cooled, and released from the mold to obtain the soft chocolate K2 of the present invention. (SFC of oil of soft chocolate K2: 44 at 20 ° C., 28 at 25 ° C., 6 at 30 ° C., ratio of SUS in oil of soft chocolate K2: 50%)
The obtained soft chocolate K2 was evaluated in the same manner as in Example 1 and shown in [Table 2].

[Example 12]
27 parts by mass of the hard butter A1 of the present invention, 8 parts by mass of cacao mass (oil content 55%), 9 parts by mass of cocoa butter, 10.6 parts by mass of skim milk powder (oil content 1%), 45.3 masses of sugar Part and 0.1 part by mass of fragrance were put into a Hobart mixer, mixed at a medium speed for 3 minutes using a beater, further rolled and conched to obtain a chocolate dough.
After tempering, this was poured into a mold, cooled, and released from the mold to obtain the soft chocolate L2 of the present invention. (SFC of soft chocolate L2 oil: 46 at 20 ° C., 29 at 25 ° C., 8 at 30 ° C., ratio of SUS in oil of soft chocolate L2: 58%)
The obtained soft chocolate L2 was evaluated in the same manner as in Example 1 and shown in [Table 2].

[Example 13]
100 parts by mass of the palm fractionated oil A1 was used as the hard butter M1 of the present invention.
Subsequently, a chocolate dough was obtained in the same manner as in Example 1 except that 19 parts by mass of the hard butter M1 was used instead of the hard butter A1. This was tempered, poured into a mold, cooled, and released from the mold to obtain the soft chocolate M2 of the present invention. (SFC of oil of soft chocolate M2: 41 at 20 ° C., 27 at 25 ° C., 5 at 30 ° C., ratio of SUS in oil of soft chocolate M2: 62%)
The obtained hard butter M1 and soft chocolate M2 were evaluated in the same manner as in Example 1, and are shown in [Table 1] and [Table 2].

[Comparative Example 1]
100 parts by mass of the palm fractionated oil D1 was used as a hard butter N1 as a comparative example.
Subsequently, a chocolate dough was obtained in the same manner as in Example 1 except that 19 parts by mass of the hard butter N1 was used instead of the hard butter A1. This was tempered, poured into a mold, cooled, and released from mold to obtain a chocolate N2 as a comparative example. (Oil content of chocolate N2: 71 at 20 ° C., 59 at 25 ° C., 20 at 30 ° C., ratio of SUS in oil of chocolate N2: 71%)
The obtained hard butter N1 and chocolate N2 were evaluated in the same manner as in Example 1, and are shown in [Table 1] and [Table 2].

[Comparative Example 2]
100 parts by mass of the middle melting point of palm fraction (SSS: 1.6%, P2O: 50%, PPO / POP = 0.16) was used as hard butter O1 as a comparative example.
Subsequently, a chocolate dough was obtained in the same manner as in Example 1 except that 19 parts by mass of hard butter O1 was used instead of hard butter A1. This was tempered, poured into a mold, cooled, and released to obtain a soft chocolate O2 as a comparative example. (SFC of oil of soft chocolate O2: 50 at 20 ° C., 36 at 25 ° C., 14 at 30 ° C., ratio of SUS in oil of soft chocolate O 2: 62%)
The obtained hard butter O1 and soft chocolate O2 were evaluated in the same manner as in Example 1, and are shown in [Table 1] and [Table 2].

[Comparative Example 3]
The said palm fractionation oil E100 mass part was made into the hard butter P1 which is a comparative example.
Subsequently, a chocolate dough was obtained in the same manner as in Example 1 except that 19 parts by mass of hard butter P1 was used instead of hard butter A1. This was tempered, poured into a mold, cooled, and released to obtain a soft chocolate P2 as a comparative example. (SFC of oil in soft chocolate P2: 39 at 20 ° C., 25 at 25 ° C., 3 at 30 ° C., ratio of SUS in oil of soft chocolate P2: 62%)
The obtained hard butter P1 and soft chocolate P2 were evaluated in the same manner as in Example 1, and are shown in [Table 1] and [Table 2].

Claims (5)

70 to 99 % by mass of palm fractionated oil satisfying the conditions of (a) to (c), 20 to 60% by mass of palm extremely hardened oil and fat, and a S / U mass ratio of 1 in the fatty acid composition 0.5 to 4 and 0.1 to 30 mass of processed oil which is a low melting point part or a middle melting point part of a transesterified oil or fat obtained by transesterifying an oil or fat compound having a fatty acid content of 14 or less carbon atoms of less than 10% by mass. tempering chocolate for a hard butter containing%. (However, in the following, S is a saturated fatty acid having 16 to 22 carbon atoms, P is palmitic acid, O is table oleic acid, U is the table to the unsaturated fatty acid of 16 or more carbon atoms.)
(A) Content of tri-saturated triglyceride (SSS) is 0.1 to 1% by mass [based on palm fraction oil]
(B) Content of oleoyl dipalmitin (P2O) is 30 to 65% by mass [based on palm fraction oil]
(C) Mass% of 1 (3) -oleoyl dipalmitin (PPO) / 2 mass% of 2-oleoyl dipalmitin (POP) is 0.4 or less The hard butter according to claim 1 , wherein the palm fractionated oil has a content of trisaturated triglyceride (SSS) of 0.14 to 0.6 mass% .   The hard butter according to claim 1 or 2, comprising 0.1 to 5% by mass of a sucrose fatty acid ester having an HLB of 5 or less. Chocolate containing the hard butter according to any one of claims 1 to 3 . The chocolate according to claim 4 which is soft chocolate.